MY BUTTER BAR RECIPES

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BUTTER BARS RECIPE - FOOD.COM



Butter Bars Recipe - Food.com image

I got this recipe from a very dear friend, a lady who prepared meals for their farm hands every day. Quick and easy desserts were a necessity. This is also very good with a lemon cake mix.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) box yellow cake mix
3 eggs
1 cup butter, melted
8 ounces cream cheese, softened
16 ounces powdered sugar

Steps:

  • Preheat oven to 350 degrees. Grease a 9 x 13 pan.
  • Mix together cake mix, 1 egg and butter. Mixture should be stiff like a dough.
  • Press into greased pan.
  • Mix together cream cheese, 2 eggs and powdered sugar and poured over the dough.
  • Bake at 350 degrees for 40 - 45 minutes.

Nutrition Facts : Calories 549.3, FatContent 28, SaturatedFatContent 14.5, CholesterolContent 108.8, SodiumContent 494.2, CarbohydrateContent 71.8, FiberContent 0.5, SugarContent 56.1, ProteinContent 4.7

BUTTERNUT-NUT BUTTER BARS RECIPE | MYRECIPES



Butternut-Nut Butter Bars Recipe | MyRecipes image

 If zucchini and pumpkin can make a name for themselves in the dessert realm—why not butternut squash?  These gluten-free cookie bars pack an impressive level of toasty, fall flavor into every bite thanks to a combination of nutty brown butter, roasted butternut squash, nut butter, and a downright addictive creamy cashew butter-cream cheese icing (seriously, you’re gonna wanna spread this on everything—make a double batch) that’s elevated with a crunchy topper of toasted pepitas and cashews. We opt for rice flour over all-purpose because this gluten-free alternative can better absorb moisture from the squash to yield a delightfully tender—not wet or overtly cakey—texture. While roasting fresh squash contributes a depth of caramelized flavor you really don’t want to miss out on, you can find canned butternut squash in some supermarkets and online if you need a speedier swap; in fact, you could even use canned pumpkin in place of the pureed squash. In short, these brown butter butternut blondies will give every bit of convincing you may need need to believe that golden, sweet butternut squash deserves a spot on the holiday dessert table as much as any pumpkin-based treat. 

Provided by Darcy Lenz

Total Time 15 minutes

Yield Serves 8 (serving size: 1 bar)

Number Of Ingredients 15

2 cups pre-cubed butternut squash (10 oz.)
1 tablespoon olive oil
½ cup unsalted butter (4 oz.), plus more for the pan
1 cup light brown sugar
1 large egg, at room temperature
½ cup unsweetened, no-salt-added, creamy cashew butter
1?½ teaspoons vanilla extract
½ teaspoon table salt
1 cup plus 2 Tbsp. white rice flour
3 ounces cream cheese, softened
3 tablespoons unsweetened, no-salt-added, creamy cashew butter
3 tablespoons unsalted butter, softened
¼ cup powdered sugar
? cup roasted, salted cashews, coarsely chopped
¼ cup lightly toasted pepitas (optional)

Steps:

  • Prepare the Bars: Preheat oven to 450°F. Toss together squash and oil on a rimmed baking sheet lined with aluminum foil; spread in an even layer, and roast in preheated oven until golden brown and very soft, about 18 minutes. Let cool 10 minutes, transfer squash to a food processor, and process until mostly smooth, about 1 minute. Reserve 1/2 cup of puree; discard remaining puree or save for another use.
  • Lower oven temperature to 350ºF. Butter an 8-inch square baking dish, and line with parchment paper, allowing 1 inch of paper to hang over sides of dish. Butter the parchment paper.
  • Melt butter in a medium saucepan over medium-low; cook, stirring and scraping bottom of pan often with a rubber spatula, until butter begins to turn golden brown and fragrant with a delicious nutty aroma (you should see bits of browned milk solids), 2 to 3 minutes. Turn off heat.    
  • Whisk in brown sugar until smooth. Set aside until sides of pan are cool enough to touch, but still warm, about 15 minutes. Whisk in reserved squash puree, egg, cashew butter, vanilla extract, and salt. Stir in flour until all ingredients are incorporated.
  • Spread mixture into prepared dish. Bake at 350°F until golden brown around edges and a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool completely on a wire rack. 
  • Prepare the Frosting: Beat together cream cheese, cashew butter, and butter with an electric mixer at medium speed until smooth and fluffy. Beat in powdered sugar until smooth. Spread frosting over cooled bars. Sprinkle evenly with cashews and, if desired, pepitas. Cut into 8 bars. 

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