This is the original Magic Cookie Bar recipe taken from the label off the can. I like to call them Hello Dolly's however as that is the name I grew up with on the east coast of Newfoundland. I tweaked the recipe slightly by increasing the chocolate chips and recommend the layering as written. The cookies look better and believe me I have tried them every way. When the chocolate is on the top it scorches and tastes burnt. When the pecans are on top they dry out and may scorch as well. However, when the coconut is last followed by the condensed milk, the cookies look beautiful like a lightly toasted macaroon.
Ingredients
2 cups graham wafer crumbs
3/4 cup butter, melted
2 cups semi-sweet chocolate chips
1 1/3 cups chopped pecans
1 1/3 cups flaked coconut
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
Preparation
Combine graham crumbs with butter; press evenly onto parchment-lined 13 x 9″ (3.5 L) baking pan.
Sprinkle with in order, chocolate chips, pecans and coconut; press down firmly.
Pour Eagle Brand evenly over crumb crust.
Bake in pre-heated 350ºF (180ºC) oven 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars. (Store loosely covered at room temperature.)
Notes:
Showing posts with label Bar Cookie. Show all posts
Showing posts with label Bar Cookie. Show all posts
Tuesday, April 10, 2012
Monday, March 19, 2012
Lemon Bars
This recipe is adapted from The Barefoot Contessa. I also tried the one from Cooks Illustrated and this one is hands down the best Lemon Bar recipe...I usually make the crust in a food processor as well. Using ice cold butter, just pulse the ingredients until they resemble a fine sand and continue with the recipe...
Ingredients
For the crust:
• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt
•
For the filling:
• 6 extra-large or 7 large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan lined with parchment paper, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Ingredients
For the crust:
• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt
•
For the filling:
• 6 extra-large or 7 large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan lined with parchment paper, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Wednesday, January 26, 2011
Mock Kit Kat Bars
I seen this recipe last night while surfing around the web and I thought it was interesting
Mock Kit Kat Bar Cookies
84 Ritz Crackers — (about 2 1/2 sleeves)
1 1/2 c graham cracker crumbs
3/4 c brown sugar
1 c sugar
3/4 c butter
1/3 c milk
1 c butterscotch chips
1 c semisweet chocolate chips
3/4 c peanut butter
Line a 9×13 inch pan with parchment or non-stick foil. Put a layer for Ritz crackers across the bottom.
In a saucepan, stir together graham crumbs, sugar, butter and milk. Turn heat to medium and bring to a boil. When mixture begins to boil, set timer for 5 minutes and boil for 5 minutes, stirring occasionally. Pour half of this mixture over the Ritz crackers, then lay another blanket of Ritz over the graham cracker stuff. Pour remaining graham cracker stuff over second layer of Ritz, then top with one last layer of Ritz.
In a saucepan, combine butterscotch chips, chocolate chips and peanut butter. Melt, over low heat. Spread melted mixture over top.
Let this cool at room temperature for a while and then transfer it to the refrigerator for about half an hour or as long as it takes for chocolate/butterscotch/peanut butter layer to set. When it has set, remove from refrigerator by lifting whatever it is you’ve used to line the pan. Place on a cutting board and cut into bars.
Mock Kit Kat Bar Cookies
84 Ritz Crackers — (about 2 1/2 sleeves)
1 1/2 c graham cracker crumbs
3/4 c brown sugar
1 c sugar
3/4 c butter
1/3 c milk
1 c butterscotch chips
1 c semisweet chocolate chips
3/4 c peanut butter
Line a 9×13 inch pan with parchment or non-stick foil. Put a layer for Ritz crackers across the bottom.
In a saucepan, stir together graham crumbs, sugar, butter and milk. Turn heat to medium and bring to a boil. When mixture begins to boil, set timer for 5 minutes and boil for 5 minutes, stirring occasionally. Pour half of this mixture over the Ritz crackers, then lay another blanket of Ritz over the graham cracker stuff. Pour remaining graham cracker stuff over second layer of Ritz, then top with one last layer of Ritz.
In a saucepan, combine butterscotch chips, chocolate chips and peanut butter. Melt, over low heat. Spread melted mixture over top.
Let this cool at room temperature for a while and then transfer it to the refrigerator for about half an hour or as long as it takes for chocolate/butterscotch/peanut butter layer to set. When it has set, remove from refrigerator by lifting whatever it is you’ve used to line the pan. Place on a cutting board and cut into bars.
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