EASY COOKIE BARS RECIPES

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EASY PECAN PIE BARS RECIPE - BEST EVER PECAN PIE COOKIE BARS



Easy Pecan Pie Bars Recipe - Best Ever Pecan Pie Cookie Bars image

Pecan Pie Bars from Delish.com are easier to cut and share than the traditional pie.

Provided by DELISH.COM

Categories     vegetarian    autumn    Christmas    Thanksgiving    baking    dessert

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 14

Cooking spray

2 1/4

sticks butter, softened

3/4 c.

packed brown sugar

3/4 tsp.

kosher salt

3 c.

all-purpose flour

1 c.

(2 sticks) butter

1 c.

packed brown sugar

1/2 c.

honey

6 tbsp.

granulated sugar

1/4 c.

bourbon

1/4 c.

heavy cream

1 tsp.

kosher salt

4 c.

(16 oz.) pecan halves, roughly chopped

1 tsp.

pure vanilla extract

Steps:

  • Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray. Line with parchment paper, leaving a slight overhang on two sides. Spray parchment. Beat butter and brown sugar until light and fluffy, about 2 minutes. Beat in salt. While beating slowly add flour and beat just until clumps form.  Using your fingers or a greased back of a measuring cup, press dough into prepared pan. Pierce dough all over with a fork. Bake until golden brown, about 25 minutes. Let cool while you make the filling. Make the filling: Combine butter, brown sugar, honey, granulated sugar, bourbon, heavy cream, and salt to a boil in a small saucepan. Boil for 2 minutes, then remove from heat and stir in pecans and vanilla. Pour pecan mixture onto baked crust.  Bake until golden, about 30 minutes.  Let cool completely in pan on a wire rack. Cut into bars before serving.

SUGAR COOKIE BARS RECIPE - NYT COOKING



Sugar Cookie Bars Recipe - NYT Cooking image

These sugar cookie bars, which are adapted from “American Girl Cookies,” are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. You can, and should, experiment with frosting colors and use sprinkles with abandon. Whatever you do, do not overbake these beauties. When testing for doneness, you want a few moist crumbs to cling to the toothpick.

Provided by Margaux Laskey

Total Time 40 minutes

Yield 20 bars (One 9-by-13 pan)

Number Of Ingredients 15

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
2 3/4 cups/350 grams all-purpose flour
1/2 teaspoon fine sea salt
1 (8-ounce/225-gram) package cream cheese, at room temperature
1 1/2 cups/300 grams granulated sugar
1 large egg
2 teaspoons vanilla extract
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
2 cups/245 grams confectioners’ sugar
1 tablespoon milk or heavy cream, plus more as needed
1 teaspoon fresh lemon juice, plus more as needed
1 teaspoon vanilla extract, plus more as needed
1/4 teaspoon fine sea salt
A drop or two of gel food coloring (optional)
Assorted sprinkles, for decorating (optional)

Steps:

  • Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
  • Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
  • Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
  • Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
  • Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

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