No-Fuss Holiday Bars
Choose from three variations to top one buttery crust in this recipe for holiday dessert bars.
1 1/3 cups all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
Filling Variations (recipes follow)
- Heat oven to 350°F (175°C).
- Combine all crust ingredients in small mixer bowl. Beat at low speed until mixture resembles coarse crumbs. Press onto bottom of ungreased 9-inch square baking pan (except for chocolate toffee variation).
- Bake for 15 to 20 minutes (except for chocolate toffee variation) or until edges are lightly browned.
- Cool; cut into bars.
Makes 20 bars.
Pecan Pie Bars: Combine 3/4 cup corn syrup, 1/2 cup sugar, 2 eggs, 2 tablespoons all-purpose flour and 1/2 teaspoon vanilla in small mixer bowl. Beat at medium speed until well mixed. Stir in 1 cup chopped pecans by hand. Sprinkle 1/2 cup real semi-sweet chocolate chips over crust. Pour filling over hot, partially baked crust. Continue baking for 30 to 35 minutes or until set. 20 bars.
Zesty Lemon Bars: Combine 3/4 cup sugar, 2 eggs, 2 tablespoons all-purpose flour, 3 tablespoons lemon juice and 1/4 teaspoon baking powder in small mixer bowl. Beat at low speed until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set. Cool slightly; sprinkle with powdered sugar. 20 bars.
Chocolate Toffee Bars: Prepare crust ingredients as directed except press firmly on bottom of 13x9x2-inch baking pan. Bake for 20 to 25 minutes or until crust is very lightly browned. Immediately sprinkle 1/2 cup semi-sweet or milk chocolate chips and 1/2 cup butterscotch or white baking chips over crust. Let stand 3 to 5 minutes or until soft. Evenly swirl over crust with table knife or back of spoon. Sprinkle with 1/2 cup chopped pecans or peanuts, if desired. 36 bars.
Tip: Cut bars into diamonds, rectangles or squares and place in paper muffin liners or candy papers.