Toffee Chew Bars

This is literally the second batch of cookies I made.  It sounded good on paper, it was very delicious in real life.  Chewy, true to its name, with lots of coconut and almonds which we all love.  Chocolate drizzle is optional but recommended because who doesn't like chocolate on cookies?

This was a quick cookie recipe to make as well.  The only fussy thing to do was toasting the coconut and almonds.  By toasting those two items, the flavor of the cookie is actually enhanced and slightly smoky.

Be prepared to have sticky fingers while eating this! :)

Toffee Chew Bars

Makes 24 bars


Crust:
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 cup all-purpose flour

Filling:
2 large eggs
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sweetened, shredded coconut, toasted
1 cup sliced almonds, toasted

For the crust:  Adjust an oven rack to the middle position and heat the oven to 325F.  Line a 13 by 9-inch baking pan with foil, leaving overhang on all sides.  Grease the foil.  With an electric mixer at medium-high speed, beat the butter, sugar, and salt until fluffy, about 2 minutes.  Add the flour and mix until combined.  Press the mixture firmly into the prepared baking pan.  Bake until golden brown, about 15 minutes.

For the filling:  Whisk the eggs, sugar, and vanilla together in a medium bowl.  Add the flour, baking powder, and salt and whisk until until combined.  Stir in the coconut and almonds and spread the mixture evenly over the crust.  Bake until lightly browned around the edges, 20 to 25 minutes.  Transfer the pan to a wire rack and cool completely, about 2 hours.  Using the foil overhang, lift the bars from the pan and cut into 24 bars.  (The bars can be stored in an airtight container for up to 3 days.)


Source:  America's Best Lost Recipes

No-Bake Strawberry Bars

When I first tried the original recipe, I was amazed by how delicious it was.  Who could have thought that cream cheese, gelatin and whipped cream go harmoniously together in such a way  in this no-bake dessert?  I give kudos to Judy at The Midnight Baker for sharing the recipe in her original post, No-Bake Cherries Jubilee Pie.  My family loves this kind of dessert and quickly voted to have it in a repetitious rotation :)  

This time I made it with strawberry gelatin and chopped fresh strawberries for the filling, and used rectangular baking dish to make the dessert.  I found that this combination works as well.  I think the only other modification I did was in the amount of sugar used in the crust in that I only used one teaspoon instead of three teaspoons.  Do follow her suggestion of using the extra creamy whipped topping because it makes a difference in the taste and texture.  And lastly, you really should try this because it's super easy and way too tasty not to make!  I, myself, can't wait to try it with different types of flavor and fruit.

No-Bake Strawberry Bars

Makes one 9-x-13 baking dish


Crust:
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon sugar

Filling:
1 tub (8 oz) extra creamy whipped topping
4 oz cream cheese, softened
1 package (3 oz) strawberry gelatin dessert
3/4 cup boiling water
1 package (8 oz) fresh strawberries, save some prettier strawberries for garnish, the rest is chopped into smaller pieces

Topping:
1 tub (8 oz) extra creamy whipped topping
 Fresh strawberries, halved


Mix all crust ingredients well.  Press into a 9-x-13-inch baking dish.

For filling, beat softened cream cheese with a wire whisk attachment on a stand mixer, set aside.  Mix the strawberry-flavored gelatin in a separate large bowl with the boiling water, stirring until all gelatin is dissolved.  This will take about 2 minutes.  Slowly whisk the gelatin into the cream cheese.  There will be lumps, don't worry.

Place the bowl with the gelatin/cream cheese mixture in a larger bowl filled with ice water and ice cubes until the gelatin is beginning to thicken.  This will take about 5 minutes or so.  Stir every minute or so that you keep an eye so it doesn't actually set.

Fold in 1 tub of the whipped topping, then fold in the chopped strawberries.  If the mixture doesn't "mound" refrigerate for maybe 10-15 minutes until it does (mine mounded without chilling).

Spoon mixture into prepared crust, spreading it out evenly.  Chill for 4-6 hours or overnight.

Top with the second full tub of whipped topping.  Decorate with halved fresh strawberries.


Source:  The Midnight Baker (No-Bake Cherries Jubilee Pie)

Chocolate Peppermint Shortbread Bars

This is my last post on Christmas cookies that I made these past weeks.  Since it's the last, it's also my favorite!  I love anything peppermint this time of year; I've eaten peppermint bark candies and thin mint cookies, drunk peppermint tea and peppermint mocha coffee.  These bars have buttery base, then it's the sweet and peppermint layer, and lastly it's the smooth dark chocolate top.  Ah, so heavenly!  

With this post, I'm sending a Merry Christmas to you all!  I'll be busy tomorrow and Christmas day, enjoying time with my family.

Chocolate Peppermint Shortbread Bars

Makes 30, 2 ½-x-¾"-bars

For shortbread crust:

12 tablespoons (1 ½ sticks) unsalted butter, softened

½ cup sugar

¼ teaspoon salt

2 egg yolks

½ teaspoon vanilla extract

1 ½ cups all-purpose flour

For peppermint and chocolate layers:

3 ½ cups powdered sugar, sifted

4 Tablespoons boiling water

½ teaspoon peppermint extract

⅓ cups peppermint candy, such as starlight mints, crushed

7 oz. bittersweet chocolate

1 Tablespoon vegetable oil

Preheat oven to 350F.  Lightly spray 8 x 8" pan with oil.  Line pan with parchment paper to the top edges of the pan.  With a stand or handheld mixer, cream butter, sugar, and salt until fluffy, approximately 3-4 minutes, scraping down the sides and bottom.  Add yolks, one at a time, then vanilla and mix until incorporated.  Add flour all at once and mix at low speed until combined; do not overwork.  Press dough into prepared pan and level the surface.  Prick with a fork in several places and bake 15-18 minutes, until edges are golden brown.  Allow to cool completely before proceeding with next steps.

Make peppermint layer:  Place powdered sugar in a bowl, add boiling water and extract then mix with a rubber spatula until smooth.  Add crushed candy and mix well.  Working quickly, spread over cooled crust and level.  Refrigerate for 1 hour.

Chop chocolate and place into microwaveable bowl.  Heat 1 minute on 60% power.  Mix with a rubber spatula then heat again 30 seconds, mix, then heat another 30 seconds.  Add oil and blend well.  If there are lumps, heat again 30 seconds, being careful not to scorch.  When smooth, pour over peppermint and quickly spread into an even layer to cover.  Allow chocolate to harden.

Lift parchment paper to remove the pan.  Using a large, sharp knife, slice into bars of desired size and serve.

Note:  be sure to use genuine peppermint extract or oil and good quality bittersweet chocolate.  They make the difference in these bars.

Source:  adapted from Market of Choice website

Blueberry-Coconut Crumb Bars

Here's another post about blueberries but don't look away because these bars are so good that you'll want to make it now, especially when the blueberries season will end soon.  

I sneaked in some coconut in the bar because I wanted to have extra texture in the crumb, and also because I had leftover coconut in the fridge.  I think I made the best decision to include coconut in the recipe.  The bars have a hint of coconut, sweet and lemony blueberry taste with buttery crunch top and bottom.  They are good warm, straight after baking, but also delicious cold.  Make sure to store bars in the refrigerator to keep the texture crisp.  They will keep for a few days.  

Blueberry-Coconut Crumb Bars

Makes 24

Bars:

3 cups all-purpose flour

¾ cup granulated sugar

1 teaspoon baking powder

¼ teaspoon salt

2 teaspoons grated lemon zest (from 1 lemon)

½ cup sweetened grated coconut

1 cup (2 sticks) cold unsalted butter, cut into chunks, plus more for pan

1 large egg

Filling:

¼ cup granulated sugar

1 tablespoon cornstarch

3 cups fresh blueberries (about 12 ounces)

1 tablespoon fresh lemon juice

Preheat oven to 375.  Line a 9-by-13-inch baking pan with foil or parchment paper, overhanging edges to serve as handles.  Lightly butter foil.

For bars:  In a food processor, pulse flour, sugar, baking powder, salt, lemon zest, and coconut until combined.  Add butter pieces and egg; pulse until dough resembles crumbly wet sand.  Pat half of dough into the prepared pan.

For filling:  In a medium bowl, stir together sugar and cornstarch.  Gently fold in berries and lemon juice.  Spread blueberry mixture evenly over crust, leaving a ½-inch border around the edges.  Crumble remaining dough over berries.

Bake for 40 minutes, until top is golden brown and crust is firm.  Transfer to a wire rack to cool completely.  Use foil handles to lift bars from pan.  Sprinkle with powdered sugar.  Cover and store in refrigerator.

Source:  adapted from Debbie Macomber's Christmas Cookbook

Christmas Almond Truffle Bars

I finally had a time to bake sweets for Christmas...ah, the joy of having two-week break from work.  It gave me a motivation to bake, it prepared me to be ready for Christmas.  Thus the sweet is aptly named Christmas almond truffle bars.  I've made this actually years before, don't remember anymore if I've ever blogged about it; but it doesn't matter, does it?  A recipe is a recipe; especially this type of recipe, everyone are always happy to be reminded to use it again.

I have big plan to do during the break, aside from doing some shoot for work that is.  I'm hoping that will be done quickly so I can focus on baking leisurely.  My mom also wanted to do baking together with me, so why not make several if time allows.  My plan is to try making panettone and stollen before Christmas.  It's an ambitious plan, isn't it?  I mentioned this plan with two of my walking partners, and they all said that these two bread were basically fruitcakes because they contained candied fruits!  I was mad at them in a good way, trying in vain explaining that they were different.  One of them was a performer and she just did a Christmas show which she sang about fruitcake in it.  Nobody likes them, there are  suspicious things in fruitcakes, and those funky stuff stuck to your teeth.  She is a funny gal and I still like her despite our different food preferences.

For now, let's have this recipe written down.


Christmas Almond Toffee Bars

Makes one 13 x 9" pan

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For the crust:

2 cups vanilla wafer cookies, crushed

1/4 cup brown sugar

1/3 cup unsalted butter, melted



For the caramel:

1 stick (1/2 cup) unsalted butter

1/2 cup brown sugar



For the topping:

1/2 cup semi-sweet chocolate chips

1/2 cup bittersweet chocolate chips

2/3 cup chopped almonds

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Preheat oven to 350°F; butter a 13 x 9" glass baking dish.

Process vanilla wafers in a food processor until smooth. Combine the crushed cookies with 1/4 cup brown sugar and 1/3 cup melted butter in a big bowl.

Press the mixture into the prepared dish, tamp it down with bottom of a glass or a measuring cup. Bake for 8 minutes, or just until set.

Meanwhile, heat 1 stick butter and 1/2 cup brown sugar in a small saucepan over medium heat; stirring to blend. Bring mixture to a boil and boil 1 minute without stirring.

Immediately pour the mixture over the cookie crust, then return the dish to the oven. Bake an additional 10 minutes, remove and cool for 2 minutes.

Combine both chocolate chips in a bowl and sprinkle them over the toffee and let stand until they're glossy, about 5 minutes. Spread the chocolate over the toffee using an offset spatula, then sprinkle the nuts on top. Tap the nuts down with your fingers so they will adhere better to the chocolate. Cool bars completely.

Remove the toffee from the pan. To break it into pieces, cut with a sharp knife into bars.

Source: adapted from Holiday Cookies by Cuisine At Home