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BAKLAVA BARS — LET'S DISH RECIPES



Baklava Bars — Let's Dish Recipes image

With a sugar cookie crust and a cinnamon, nut, honey and phyllo dough topping, these decadent bar cookies have all the flavors of baklava without all the work.

Provided by Danelle

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 17

2/3 cup honey, divided
2 tablespoons butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
3/4 cup pecans, finely chopped
3/4 cup pistachios, finely chopped
1/3 cup sugar
1/4 cup butter, softened
1 teaspoon cinnamon
Pinch of salt
10 frozen mini phyllo shells
1 (17.5 oz.) package Betty Crocker sugar cookie mix
1/2 cup butter, very soft
Zest of one large lemon
1 egg

Steps:

  • Heat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper. Spray parchment with non-stick cooking spray.
  • In a large bowl, stir together the ingredients for the cookie crust until a crumby, soft dough forms. Press the dough in an even layer in the bottom of the prepared pan. Bake for 12-15 minutes.
  • Meanwhile, in a medium bowl, stir together the nuts, sugar, 1/4 cup butter, cinnamon and a pinch of salt until well combined and crumbly.
  • Sprinkle the nut mixture evenly over the partially baked cookie crust. Crumble the mini phyllo shells evenly over the nut mixture. Bake for an additional 18-20 minutes, or until golden brown.
  • In a microwave safe bowl, combine 1/3 cup of the honey, 2 tablespoons butter, brown sugar, lemon juice and 1/4 teaspoon cinnamon. Microwave on high until butter is melted and mixture is bubbly, 40-60 seconds. Stir in vanilla.
  • Drizzle honey mixture evenly over warm bars. Cool completely. Before slicing and serving, warm the additional 1/3 cup honey and drizzle desired amount over the cooled bars.

Nutrition Facts : Calories 189 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 14 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1, SodiumContent 121 grams sodium, SugarContent 12 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

NANAIMO BARS RECIPE | EPICURIOUS



Nanaimo Bars Recipe | Epicurious image

The Nanaimo bar is an easy, no-bake confection beloved by Canadians and perfect for potlucks and holiday parties.

Provided by Anthony Rose

Yield Makes 12 bars

Number Of Ingredients 14

½ cup unsalted butter
¼ cup white sugar
? cup cocoa powder
1 large egg, beaten
2 cups graham cracker crumbs
1¼ cups unsweetened shredded coconut
½ tsp. kosher salt
1 cup unsalted butter
6 Tbsp. whole milk
2 Tbsp. custard powder
¼ tsp. kosher salt
4 cups icing sugar
1 cup dark chocolate chips
6 Tbsp. heavy cream

Steps:

  • For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
  • In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the  egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
  • Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
  • Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
  • For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
  • Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it’s evenly spread out, and refrigerate for about 2 hours.
  • For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring  constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.

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