Butterfinger Bars are incredible tasting, crisp, buttery oat bars, topped with a creamy milk chocolate/peanut butter icing. This easy recipe makes 24!

Many years ago (about 15), a friend, who was a parent of a student at the school I worked at, gave me a homemade dessert bar. She called her crisp, chocolate treats Butterfinger Bars. Not sure why she gave them this name, but since I LOVE Butterfinger candy bars, I “forced” myself to try one.

Ha Ha… I could have eaten 18 of them, they were so good. I asked her for the recipe, and she graciously wrote it down for me. Now, mind you, this is NOT A COPYCAT RECIPE for the delicious candy bar. This is its own bar cookie recipe that I’m confident you will LOVE, and I am happy to share it with you today!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Okay… But What Is In This Bar Cookie?

Well, I’m glad you asked! The bar cookies are made with only FOUR common ingredients: old-fashioned oats, brown sugar, granulated sugar and butter. They are baked into a crisp bar cookie base, and then are frosted with a milk chocolate and peanut butter topping, once cool. Really, really simple!

The butterfinger bars have a crisp cookie base, and a creamy luscious topping of chocolate and peanut butter! These are seriously addicting bar cookies, especially if you enjoy chocolate and peanut butter. I think they’re even better the day AFTER you make them! Let me show you how EASY it is to make two dozen!

Make The Butterfinger Bars Base

Preheat your oven to 425°F. while you make the oat mixture base. It only takes a few minutes to make, so you will want your oven hot and ready to bake, once you’re done.

Mix oats (uncooked), brown and granulated sugars with melted butter in a large mixing bowl. Stir these ingredients together very well, until you have a crumbly, but butter-coated mixture.

Spray a 9×13 baking pan with non-stick spray, and pour the oat mixture into the dish. Spread the crumbs over the entire bottom of the pan. Use the back of a large spoon to firmly press the ingredients together in the pan.

When done, you should have a very firmly compacted oat mixture base in the pan (shown in the 2nd photo below, before baking). Now it is ready to bake! Bake the butterfinger bars at 425°F for 10-12 minutes. When done, they will be golden brown around the edges. Remove the pan to a wire rack to cool.

Make The Chocolate Peanut Butter Frosting

While the butterfinger bars are cooling (after baking), make the chocolate peanut butter frosting! Fear not- it is SUPER EASY! Melt milk chocolate chips (or giant sized Hershey bar) in a double boiler, along with the peanut butter.

WHAT IS A DOUBLE BOILER? A double boiler has a bottom saucepan filled about 3/4 of the way with water, and then a slightly smaller pan (with chocolate and peanut butter in it) sitting in (on top of) the water. Bring the pan with water to a gentle boil, while stirring the chocolate and peanut butter. Be careful to not let any water get into the chocolate mixture.

The heat from the boiling water below will gently melt (without burning) the chocolate chips and the peanut butter in the upper pan. Continue to stir until you have a creamy frosting, and then remove from the heat. TIP: For this recipe, it is best to NOT use all natural peanut butter.

Time To Frost The Butterfinger Bars!

Okay… now you should have a creamy frosting and a tray of completely cooled butterfinger bars! Pour the frosting over the bars, and then spread it, to cover the entire surface. Let the bars cool completely, so the frosting can firm up, before attempting to slice.

See How CRISP The Butterfinger Bars Are?

Getting the butterfinger bars out of the pan can be a bit of a challenge due to their crispness. Run a butter knife around the edges of the pan, and then use a really sharp knife to cut the butterfinger bars in half. Lift an entire half of the bars from the pan.

They are so crisp they should hold together very well. Cut the half into three equal portions, and then cut each third into 4 pieces, using a very sharp knife to make the cuts. Repeat with the other half of the bars!

Now It’s Time To EAT!

Once the bars are cut into portions, you should have 24 square butterfinger bars! They are now ready to serve, and eat! The bars will be crisp, and the frosting creamy… and guess what? They also freeze well, so you can wrap up any leftovers really well, and save several for another time. They’re so good!

Hope you enjoy these yummy chocolate frosted butterfinger bars! We sure do! Have a great day, and thank you for visiting!

Looking For More BAR COOKIE Recipes?

You can find all of my bar cookie recipes in the Recipe Index, located at the top of the page. A few favorites include:

• Sprinkle Bars
• Blackberry Pie Bars
• Chocolate Pecan Pie Bars
• Lemon Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My friend Annette Goetz gave me the recipe over 15 years ago

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Butterfinger Bars

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Butterfinger Bars are incredible tasting, crisp, buttery oat bars, topped with a creamy milk chocolate/peanut butter icing. This easy recipe makes 24!

Category: Dessert

Cuisine: American

Keyword: butterfinger bars

Servings: 24

Calories Per Serving: 286 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• non-stick cooking spray (for pan)

For Bars:

• 4 cups old-fashioned oats
• 1 cup brown sugar , I used dark
• ½ cup granulated sugar
• 1 cup butter (2 sticks) , melted

For Icing:

• 11.5 ounces milk chocolate chips (1 bag) , or 12 ounce Hershey's milk chocolate bar
• ¾ cup creamy peanut butter , do not use natural peanut butter

US Customary - Metric

Instructions

1. Preheat oven to 425°F.

2. Mix oats, brown and granulated sugars with melted butter in a large mixing bowl. Stir well, until fully combined. Lightly coat a 9x13 baking pan (bottom and sides) with non-stick spray, then pour oat mixture into dish. Spread mixture over bottom of the pan. Use the back of a large spoon to firmly press the ingredients together. When done, you should have a very firmly compacted oat mixture base.

3. Bake at 425°F for 10-12 minutes. When done, they will be crisp, golden brown around the edges. Transfer pan to a wire rack to cool.

Make The Frosting:

1. Make the frosting while the bars are cooling. Melt milk chocolate chips (or 12 oz. milk chocolate Hershey bar) in a double boiler, along with the peanut butter. (See blog post for info on double boiler). Bring lower pan with water to a gentle boil, while stirring the chocolate chips and peanut butter in the pan above. Continue to stir until frosting is smooth and creamy, then remove from heat. TIP: For this recipe, it is best to NOT use all natural peanut butter. Once bars have cooled to room temp, they're ready to frost. Pour frosting over bars, and spread, to cover the entire surface. Let bars rest, so frosting can firm up, before attempting to cut or serve.

2. To slice: Run a butter knife around edges of the pan, and then use a sharp knife to cut the pan of bars down the middle in half. Lift an entire half of the bars from pan. They are so crisp they should hold together well. Cut this half into three equal sized long slices. Now slice each third into 4 pieces, using a sharp knife to make the cuts. Repeat with remaining half of the bars, and you will have 24 square bars, ready to eat. Store leftovers in an airtight container. Enjoy!

Recipe Notes

TIP: If substituting a Hershey large milk chocolate bar for the chocolate chips, be sure to break it into smaller chunks before melting it with the peanut butter! It will melt a LOT faster that way!

Nutrition Facts

Butterfinger Bars

Amount Per Serving (1 bar cookie)

Calories 286 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 22mg7%

Sodium 117mg5%

Potassium 116mg3%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 22g24%

Protein 5g10%

Vitamin A 267IU5%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

I made these dessert snack bars about a month ago, while trying to think of a way to make Krispy treats with a twist.  I slightly tweaked a recipe for the bars I found on a box of puffed rice cereal (a generic brand), then came up with a simple, quick and easy chocolate peanut butter topping for the bars, that would add another layer of flavor!

They turned out GREAT!  The addition of chocolate and peanut butter… really yummy! One of my favorite flavor combinations!!!  Even my hubby (who doesn’t typically like plain rice “krispy” treats) kept getting into these treats, once made!  They are really very simple to prepare… here’s how!

Scroll Down for A Printable Recipe Card At The Top Of the Page

How To Make Chocolate Peanut Butter Krispy Bars

Butter bottom and sides of a 9×13 rimmed pan, then set aside.  Measure and pour krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until these ingredients have completely melted, stirring often to prevent sticking (sorry, no picture).

Once completely blended and smooth, remove from stove and pour immediately over krispy cereal. Stir very well, to fully coat cereal with marshmallow mixture.  Pour the mixture into the buttered 9×13 inch rimmed pan. Press down on the mixture with your fingers, spreading it out to cover the entire pan. Press hard to compress the layer. Let cool.

While krispy bars are cooling, prepare the frosting. In a medium saucepan, melt together butter, peanut butter, and cocoa powder until completely smooth.

Remove the pan from the heat. Stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons plus) to make the frosting easily spreadable.

Pour the frosting over the surface of the krispy bars, then quickly spread to fully cover the entire top.

Ready To Cut Into Bars

This is how it looks once all the frosting is evenly spread over top surface. This will cover it all with a thin layer of frosting. NOTE: If you want a THICKER layer of frosting, simple double the ingredients! Use a knife to cut into 24 bars. Once cut, let the frosted bars sit for a while to let the frosting firm up a bit.

Now We’re Ready To EAT!

All that’s left to do is grab one… and take a big bite! Want one? There’s plenty for everyone, and I enjoy sharing.

The bars are chewy, and have a wonderful chocolate peanut butter flavor… a perfect after school treat or after dinner dessert bar! Try not to eat them all at one time!

Hope you enjoy these simple, delicious treats!  Have a GREAT day… and thank God for each and every breath you have been given – it truly is a gift!

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few ba cookie recipes, including:

• Frosted Pumpkin Bars
• Pecan Chewies
• Blackberry Pie Bars
• Banana Chocolate Chip Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe for bars (only) adapted from box of Kroger Crispy Rice Cereal

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Chocolate Peanut Butter Krispy Bars

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

Category: Dessert, Snack

Cuisine: American

Keyword: krispy bars

Servings: 24 bars

Calories Per Serving: 110 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Krispy Bars

• 6½ cups puffed rice cereal (like Rice Krispies)
• 1/4 cup butter
• 4 cups miniature marshmallows
• 1 Tablespoon (heaping) peanut butter
• 1 teaspoon vanilla extract

For Chocolate Peanut Butter Frosting

• 2 Tablespoons butter
• 1½ Tablespoons (heaping) unsweetened cocoa powder
• 1 Tablespoon (heaping) peanut butter
• 1/4 teaspoon vanilla extract
• 1 cup powdered sugar
• 2-3 (or more) Tablespoons milk (enough to make frosting spreadable)

US Customary - Metric

Instructions

To Make Krispy Bars:

1. Butter bottom and sides of a 9x13 rimmed pan; set aside.  Measure krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until they have completely melted, stirring often to prevent sticking. Once completely blended/smooth, remove from stove; pour immediately over krispy cereal. Stir well, to fully coat cereal.  Pour mixture into buttered 9x13 pan.  Press mixture down with fingers to compress; spread to cover entire pan.  Let cool.

To Make Frosting:

1. In a medium saucepan, melt butter, peanut butter, and cocoa powder until completely smooth, stirring often until smooth.  Remove from heat. Stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons +) to make the frosting easily spreadable. Pour frosting over surface of krispy bars, then quickly spread, to fully cover.

2. Let frosted bars sit for a while to let frosting firm up slightly, then use a knife to cut into 24 equal sized bars. When ready, serve and ENJOY!

Nutrition Facts

Chocolate Peanut Butter Krispy Bars

Amount Per Serving (1 bar)

Calories 110 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 77mg3%

Potassium 31mg1%

Carbohydrates 19g6%

Sugar 10g11%

Protein 1g2%

Vitamin A 595IU12%

Vitamin C 4.8mg6%

Calcium 2mg0%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Looking for a new recipe for bar cookies? How about trying this one for Pecan Chewies? They are buttery, chewy, simple to make, taste delicious, and the recipe makes two dozen… in hardly any time at all!
I found this recipe on Pinterest (thanks to Stacey at Southern Bite) and decided to make a batch, using some of the Texas pecans my Mom orders for us each year. It was a sacrifice making yummy bar cookies, but hey… someone’s gotta do it!

These Pecan Chewies are just that… a little bit chewy, not overly sweet, yet they are wonderfully buttery and delicious! They’re also incredibly easy to make! Here’s how to whip up 2 dozen pecan chewies in a flash:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter

Preheat oven to 300 degrees F.  Spray a 13×9 inch cake pan with some non-stick baking spray before beginning. 

Melt butter, and add it to a large bowl. Add granulated sugar and brown sugar, and mix it well by hand (no mixer needed!).  Add the beaten eggs, then the flour.

Stir the dough really well, until all ingredients are incorporated into batter and no lumps remain.  Next, add in the chopped pecans and vanilla.

Stir well, then evenly spread dough into prepared 13×9 inch baking pan.

Baking The Pecan Chewies

Bake at 300 degrees F for between 40 and 50 minutes (oven temps vary).  Make sure to NOT over bake the bar cookies.  I checked mine at the 40 minute mark and they were done! 

When done, remove pan to a wire rack and let the Pecan Chewies cool.  Once they are at room temperature, cut into 24 portions.

That’s it! See how simple they were to make with only about 10 minutes work?  The bars all came out of the baking pan very easily, as well.  And they REALLY are good!  See those yummy chopped pecan pieces in them? YUM.

Time To Eat

Look- I even saved you one. Want a bite? I love that these bars are not overly sweet.  I “might” have even had one with my morning coffee this morning!

In my opinion, I really believe you will enjoy these chewy bar cookies, and there’s certainly enough to share!

I hope you enjoy this delicious recipe. It’s always fun to try new recipes and I love it when I find a really GOOD one, like this!

Have a wonderful day, and remember to be KIND to those you cross paths with today!  They may really need someone like YOU to encourage them! Take care, and please come back soon for more family-friendly recipes!

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy bar cookie recipes to check out, including:

• Chocolate Pecan Pie Bars
• Blackberry Pie Bars
• Lemon Bars
• JB’s Best Brownies
• Chocolate Chip Granola Bars 

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://southernbite.com/pecan-chewies/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Pecan Chewies

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Pecan Chewies are bar cookies that are absolutely buttery, chewy and delicious! You can make 2 dozen of these yummy family friendly treats in no time at all!

Category: Dessert

Cuisine: American

Keyword: pecan chewies

Servings: 24 bars

Calories Per Serving: 210 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup (2 cubes) butter
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar (light or dark-I used dark)
• 2 eggs , beaten well
• 2 cups self-rising flour (See NOTES for self-rising flour substitution)
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

US Customary - Metric

Instructions

1. Preheat oven to 300 degrees F. Spray a 13x9 inch cake pan (bottom and sides) with non-stick baking spray.
2. Melt butter; add it to a large bowl. Add granulated sugar and brown sugar; mix well, by hand (no mixer needed!). Add beaten eggs, then the flour. Stir dough really well, until all ingredients are incorporated into batter and no lumps remain. Next add in the chopped pecans and vanilla extract. Stir well, then evenly spread dough into prepared 13x9 inch baking pan.
3. Bake at 300 degrees for about 40 to 50 minutes (oven temps vary). Make sure NOT to over bake. I checked mine at the 40 minute mark and they were done! When done, remove pan to a wire rack and let the Pecan Chewies cool. Once at room temperature, cut into 24 portions. Serve, and enjoy!

Recipe Notes

If you do not have self-rising flour you can substitute 2 C all-purpose flour + 3 tsp. baking powder+1 tsp. salt.

Nutrition Facts

Pecan Chewies

Amount Per Serving (1 bar)

Calories 210 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 33mg11%

Sodium 75mg3%

Potassium 48mg1%

Carbohydrates 25g8%

Sugar 17g19%

Protein 2g4%

Vitamin A 260IU5%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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You’ll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.
It’s THAT time of the summer when fresh berries are making their annual appearance all around the Pacific Northwest. The other day I picked 4 quarts of fresh blackberries that were growing wild in our neighborhood, and made these fantastic tasting Blackberry Pie Bars! It’s nice to pick wild blackberries (for FREE), and then use them to create a special “something” that my husband and I can enjoy AND I can give to others.

This recipe makes 24 bars, so I kept a few for us, then gave away 2 big plates of them to our sons and another friend. The Blackberry Pie Bars are delicious; they do taste like you’re eating a piece of pie!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Blackberry Pie Bars

Place flour, 1 cup sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse these together a couple times to mix. *Don’t have a food processor? No problem… just use a hand held pastry blender.

Add egg, butter, and vanilla extract to the mixture. Pulse again until the mixture is crumbly (and the butter is in small pieces).

Put half of the crumbly dough into a prepared 13×9 inch pan. (either sprayed with non-stick spray, OR in a 13×9 pan that is covered with parchment paper with paper hanging over the edges.

This is what I do, and it makes lifting the entire pan of bars out very easy, once cooled!)  Pack down the crumbs with your hands, until it forms a solid crust.

In a large bowl, combine 1/2 cup sugar, cornstarch and lemon juice. Add the fresh blackberries, and stir gently until the berries are coated.

Evenly spoon out the blackberry mixture over the crust.

Sprinkle the remaining half of the crumb mixture over the top of the berries, to cover the surface of the bars.  

Bake The Blackberry Pie Bars

Bake in a preheated 375 degree oven for 45 minutes, or until the crumb topping is lightly browned. When done, remove the pan from the oven. Let the blackberry pie bars cool completely, while still in the pan.

Once cool, if using parchment paper, lift out the entire pan of bars. Pull paper away from the sides of the dessert. If not using parchment paper, let blackberry pie bars cool completely, then cut.

The best way I have found to make even cuts is by using my pizza cutter! Make 4 cuts lengthwise, then make 6 cuts the other direction, for a total of 24 bars.

Here… I saved one of the blackberry pie bars for YOU! Go ahead… you KNOW you want a bite, right?  You’re welcome! Sure hope you enjoy every bite of it!

Have a great day!  Think of ways you could bring joy or encouragement into someone’s life today… and be intentional about considering just how much you and I have to be grateful for.

Looking For Other Bar Cookie Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few scrumptious bar cookie recipes on my blog, including:

• Chocolate Pecan Pie Bars
• JB’s Best Brownies
• Strawberry Rhubarb Dream Bars
• Chocolate Peanut Butter Frosted Krispy Bars
• Triple Chip Bar Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.thenovicechefblog.com/2013/07/blackberry-pie-bars/

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Blackberry Pie Bars

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

You'll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.

Category: Bar Cookies

Cuisine: American

Keyword: blackberry pie bars

Servings: 24 bars

Calories Per Serving: 188 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 cups all purpose flour
• 1 1/2 cups granulated sugar (divided)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Zest and juice from 1 lemon (divided)
• 1 cup (2 cubes) cold butter (cut into 1 inch slices)
• 1 large egg
• 2 teaspoons vanilla extract
• 4 cups fresh blackberries
• 4 teaspoons cornstarch

US Customary - Metric

Instructions

1. Before beginning, preheat your oven to 375 degrees. Line a 9x13 pan with parchment paper and spray the bottom. Make sure to leave parchment paper extended over the edges, so you can lift out the entire pan of bars once cooled. (If not using parchment paper, simply spray baking pan with non-stick spray).
2. Place flour, 1 CUP of the sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse a couple times to mix. Add egg, butter, and vanilla extract. Pulse the mixture until dough gets crumbly (and butter is size of small peas).
3. Put HALF of the dough mixture into the baking pan. Pat down with fingers to form a solid crust. Set aside the rest of the mixture to use for the crumb topping.
4. In a large mixing bowl, combine the rest of the sugar, cornstarch and lemon juice. Add the blackberries, and stir gently to fully coat berries. Spoon the blackberries over the crust in the pan. Sprinkle the remaining crumb mixture over the top of the berries.
5. Bake at 375 degrees for 45 minutes (or until the topping is golden brown). Remove to a wire rack. COOL COMPLETELY before lifting the bar cookies out of the pan (using the parchment paper).
6. Cut into serving sizes. (It is easy to cut into bars if you use a pizza cutter!) Enjoy!

Recipe Notes

I cut the bars lengthwise into 4 sections, then cut 6 pieces in each section, for a total of 24 bars (each about 2 inches)

Nutrition Facts

Blackberry Pie Bars

Amount Per Serving (1 bar)

Calories 188 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 27mg9%

Sodium 95mg4%

Potassium 77mg2%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 13g14%

Protein 2g4%

Vitamin A 300IU6%

Vitamin C 5mg6%

Calcium 21mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

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JB’s Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic – with or without frosting!

About 25 years ago, I started making this recipe for brownies. I truthfully have no recollection of how or where I stumbled upon this recipe. But two things I DO know… my nickname is JB… and these are my very best brownies!  There you have it… JB’s Best Brownies!

Truly these are amazingly good brownies! I’ve published the recipe before in a couple of school cookbooks and have received several notes from people telling me that JB’s Best Brownies are their favorite brownies! They are so very easy to make. **NOTE: I WAS MAKING A DOUBLE BATCH WHEN I TOOK THESE PHOTOS). Recipe as written below, is for single batch.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make JB’s Best Brownies

Blend the butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.

In a separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter.

Add the chopped nuts (pecans or walnuts), if using. Stir the batter well, to combine.

A Helpful Tip For Making JB’s Best Brownies

Spread the batter for JB’s best brownies into a greased 9″ square pan (or if doubling recipe – use a 9×13 pan). It’s very helpful to line the baking pan with parchment paper. Make sure the parchment paper is extended over the edges of pan, and sprayed with non-stick spray. You can see this in the photo below.

Once brownies have cooled, you can lift out the entire tray of JB’s best brownies by using the parchment paper and lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary. If you are NOT using parchment paper, you only need to spray your baking pan with non-stick spray, fill with batter, and bake.

Time To Bake!

Bake the brownies at 350 degrees for 20-25 minutes. Start checking them around the 20 minute mark (times will vary depending on size of pan you are using). A toothpick inserted into middle of pan should come out clean when done. Once brownies are done, remove the pan from oven, to a wire rack, to cool.

Make The Frosting

While JB’s best brownies are baking, you can make the creamy chocolate frosting. Cream together softened butter, cocoa, corn syrup and vanilla. You can mix this easily with a spoon, because no mixer is needed.

Add the powdered sugar to the frosting mixture. Mix the frosting very well, to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting for the brownies.

Frost The Brownies

Once JB’s best brownies have completely cooled, they are ready to frost. If you used parchment paper in the baking pan, gently and carefully lift the entire pan of brownies out of the pan by holding the edges of parchment paper and lifting.

Evenly spread the frosting over the cooled brownies, then let them rest for 10-15 minutes (if you can wait!). Cut JB’s best brownies into desired serving sizes, and serve!

Make Them Frosted Or Unfrosted!

I love frosted brownies, but my husband doesn’t like frosting on his. Soooo… I make a double batch, then only frost HALF the brownies, so we are BOTH happy! Here’s an “up close and personal” view of an un-frosted brownie. This is my husband’s preferred way of eating them.

Shown below is an “up close and personal” view of one of the brownies with frosting.  YAY! I’m being serious about the frosted kind, because they are my absolute favorite! These delicious bar cookies are chewy, very chocolatey, and have bits of nuts in them.. Oh my goodness. They are so good!

Enjoy JB’s best brownies with a good cold glass of milk. Yum.  Good thing I don’t make them too often, because I could eat the whole pan! No… really!

I am thankful you chose to visit my website today.  Hope you enjoy JB’s Best Brownies, and have a great day! If you enjoy brownies, you might also want to try Irish Cream Layered Brownies-they’re yummy, too! Thanks for stopping by, and please come back again soon.

Looking For Additional Bar Cookie Recipes?

You can find ALL of my bar cookie recipes in the Recipe Index at the top of the page. A few of my favorites include:

• Lemon Bars
• Blackberry Pie Bars
• Pecan Chewies
• Sprinkle Bars
• Chocolate Pecan Pie Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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JB's Best Brownies

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

JB's Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic - with or without frosting!

Category: Dessert

Cuisine: American

Keyword: JB's best brownies

Servings: 12 small brownies

Calories Per Serving: 273 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For brownies:

• 1/2 cup butter , melted
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional)

For Frosting:

• 3 Tablespoons room temperature butter (do not melt)
• 3 Tablespoons cocoa powder
• 1 Tablespoons light corn syrup (or honey)
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1-2 Tablespoons milk

US Customary - Metric

Instructions

To prepare brownies:

1. Blend butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.
2. In separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter. Add chopped nuts, if using. Stir well, to combine.
3. It's EASY to lift pan of brownies out of pan to frost and cut if you line the baking pan with parchment paper, leaving edges of paper hanging over the side of pan. Spray the parchment paper with non-stick spray. If not using parchment paper, just spray baking pan. Spread batter into prepared 9" square pan (or if doubling recipe - use a 9x13 pan). Bake at 350 degrees for 20-25 minutes. A toothpick inserted into middle of pan should come out clean when done.

Make frosting while brownies are cooking:

1. Cream together softened butter, cocoa, corn syrup and vanilla (Just use a spoon-no mixer needed).
2. Add powdered sugar. Mix well to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting.

To frost brownies:

1. When finished baking, remove cooked brownies from oven to a wire rack. Once brownies have cooled completely, you can lift out the entire tray of brownies by holding the parchment paper and carefully lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary.
2. Once brownies have COMPLETELY cooled, you can frost them, let them sit for a bit, then slice and serve!

Recipe Notes

9x9 pan yields 12 small brownies or 9 medium sized brownies.
If recipe is doubled, a 13x9 pan yields 24 small or 12 large brownies (large ones are in my photos). I double the recipe a lot (we love brownies!). If you double recipe, it will fill a 9x13 pan with no trouble. Continue to check for "done-ness" beginning around the 20 minute mark.

Nutrition Facts

JB's Best Brownies

Amount Per Serving (1 brownie w/ frosting)

Calories 273 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 55mg18%

Sodium 154mg7%

Potassium 101mg3%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 28g31%

Protein 3g6%

Vitamin A 365IU7%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Strawberry-Rhubarb Dream Bars are creamy dessert bars with fresh strawberries and rhubarb filling on a rich, buttery crust. Recipe makes 16 treats.
I love Spring, when it seems like everything is blooming and growing! From flowers to garden vegetables AND our lawns (which constantly seem to need mowing)…I love it all! Spring is also time for delicious fresh strawberries, rhubarb… and Strawberry-Rhubarb Dream Bars!

I grow rhubarb and strawberries in our garden, so I’m always on the prowl for new recipes to use them in. I found the recipe for these sweet/tangy dessert bars on Pinterest and decided to make them. YUM! They are really quite good. The bars have a creamy strawberry-rhubarb filling on a shortbread-style crust, and are absolutely delicious!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Strawberry-Rhubarb Dream Bars

Preheat your oven to 350 degrees. The crust ingredients are placed in a food processor (or can be mixed with a pastry blender) and mixed until the butter has become fine crumbs.

The crumbs are then placed into an 8×8 (or an 8×10) baking pan that is lined with parchment paper. Let the parchment paper extend over the edges of pan, so you can easily lift out the bars when cool. Press the crumbs into the bottom of the pan, forming a packed down crust. Bake the crust at 350 degrees for 15 minutes, then remove the pan from the oven.

Time To Make The Filling!

While the crust is baking, make the filling. Make the filling by mixing together the eggs, granulated sugar, flour and salt. There is no mixer required… just whisk or stir this mixture with a spoon until blended.

Gently stir the diced strawberries and rhubarb into the filling, until well combined.

Once you remove the crust from oven, pour the strawberry-rhubarb mixture on top of the hot crust. Spread the filling evenly across the baked crust.

Bake The Strawberry-Rhubarb Dream Bars

Put the pan back into the oven and continue to bake the dream bars for an additional 40-45 minutes. When the strawberry-rhubarb dream bars are done, remove pan from oven, and let them cool completely.

Once cool, transfer the bars out of the pan by lifting up the parchment paper.  Top the dessert bars with sifted powdered sugar.

Slice And SERVE!

Once you’ve covered the bars with sifted powdered sugar, slice into 16 individual portions. I like using a pizza cutter to do this, but a really sharp knife will work just as well!

That’s it! Now you’ve just made 16 creamy and delicious, Strawberry-Rhubarb Dream Bars. I love the flavor combo of strawberries and rhubarb (have you tried Strawberry-Rhubarb Pie?). The combo of strawberries and rhubarb pair very well in this easy dessert! Now all that’s left is to grab one, take a big bite, and ENJOY!

I sincerely hope you have a wonderful day, and enjoy each moment you are gifted with. I am so very thankful for this season of Spring, and new life springing up from what once was dormant… in nature, and in my own heart (through faith in Jesus). Be blessed!

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some great bar cookie recipes there, including:

• Sprinkle Bars
• Lemon Bars
• Blackberry Pie Bars
• Chocolate Pecan Pie Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://noshingwiththenolands.com/rhubarb-dream-bars/

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Strawberry-Rhubarb Dream Bars

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Strawberry-Rhubarb Dream Bars are creamy dessert bars with fresh strawberries and rhubarb filling on a rich, buttery crust. Recipe makes 16 treats.

Category: Bar Cookies, Dessert

Cuisine: American

Keyword: strawberry-rhubarb dream bars

Servings: 16 bars

Calories Per Serving: 178 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Crust:

• 1 cup flour
• 1/2 cup granulated sugar
• 1/2 cup butter (chilled)

For The Filling:

• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 1/4 cups diced fresh rhubarb
• 3/4 cup diced fresh strawberries

For garnish:

• Powdered sugar (sifted)

US Customary - Metric

Instructions

1. Preheat your oven to 350 degrees. Using parchment paper, line the bottom of an 8x8 or a 8x10 inch baking pan. Let the parchment paper overlap (extend over) the sides of pan, so you will be able to lift out the entire dessert later.

Make the crust:

1. Place the flour, granulated sugar and butter into a food processor. Pulse until butter has been reduced to small crumbs throughout. (If you want to do this by hand, use a pastry blender and cut in the butter until small crumbs). Pour the crumbs into prepared baking sheet. Press the crumbs down firmly and evenly to form a crust. Bake at 350 degrees for 15 minutes. Remove from oven.

Make filling:

1. While crust is baking, prepare the filling by mixing the eggs, granulated sugar, flour and salt together in a medium bowl. Once creamy, gently stir in diced strawberries and rhubarb until blended. Once crust comes out of the oven, pour filling on top of hot crust. Distribute filling evenly. Place back into the oven and cook for another 40-45 minutes (mine took entire 45 minutes). When done, remove pan from oven. Let cool completely (in pan). Once cool, lift the entire dessert out of baking pan using the parchment paper overhangs. Remove parchment paper from sides.
2. Sift powdered sugar over the top of the dessert. Slice into 16 bars; Serve and enjoy!

Nutrition Facts

Strawberry-Rhubarb Dream Bars

Amount Per Serving (1 bar)

Calories 178 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 35mg12%

Sodium 95mg4%

Potassium 53mg2%

Carbohydrates 29g10%

Sugar 21g23%

Protein 1g2%

Vitamin A 215IU4%

Vitamin C 4.7mg6%

Calcium 15mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Chocolate Pecan Pie Bars… for the win! These delicious treats, with a chewy chocolate and pecan pie filling on a shortbread crust, will be a big hit at your next potluck, family dinner, or get together!

Have mercy… the recipe makes 2 dozen of these decadent goodies! They combine the rich flavor of pecan pie with chocolate, in a chewy bar cookie. With that flavor combo, it’s no wonder these chocolate pecan pie bars taste fantastic!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make Chocolate Pecan Pie Bars

Before starting, preheat your oven to 350 degrees. Mix together the crust ingredients. You can use either a mixer on medium speed OR a pastry blender. Mix the shortbread crust ingredients until crumbly.

Line a 9×13 baking pan with aluminum foil, making sure the edges completely overlap all sides of the pan. You will need the edges to lift out the bars from the pan after baking. Spray the aluminum foil (bottom and sides) with a non-stick cooking spray.

Pour the shortbread crust mixture into the prepared pan. Press the crumb mixture firmly and evenly into pan to form a solid crust on the bottom.

Bake The Shortbread Crust

Bake the shortbread crust in a preheated 350 degree oven for 20 minutes.

When done, remove the baking pan from the oven. This is what the shortbread crust should look like, right out of the oven.

Prepare The Chocolate Filling

While the crust is baking, heat the corn syrup and chocolate chips in medium pan on LOW heat. Do NOT fully melt chocolate chips. NOTE: You only want to heat this mixture until the chocolate is almost melted. Immediately remove pan from heat.

This is what it looked like when I removed the pan from the heat. Notice how the chocolate is NOT fully melted. Set aside.

Finish Making The Batter For The Chocolate Pecan Pie Bars

In a separate bowl, mix together granulated sugar, eggs, and the almond and vanilla extracts. Add this to the (slightly cooled) chocolate mixture, whisking continuously as you add it. Make sure to whisk so the eggs will not scramble when added to the warm chocolate in pan.

The next thing you need to do is stir in the chopped pecans.

Pour the mixture for the chocolate pecan pie bars on top of the cooked crust. Be sure to spread the filling evenly over the surface of the baked crust. Set the chocolate pecan pie bars aside.

Bake The Chocolate Pecan Pie Bars

Mix up the topping ingredients (brown sugar, cinnamon, butter and chopped pecans) in a small bowl. Sprinkle the topping evenly over the top of the chocolate pecan pie filling before baking.

Put the pan into the oven and continue baking the bars for 35 minutes. When done, the outside edges of the bars will be firm, but the middle of the pan will be slightly soft. The chocolate pecan pie bars will firm up in the middle as they cool.

This is what the chocolate pecan pie bars looked like when I took them out of the oven. Place the pan on wire rack to cool.  Let the chocolate pecan pie bars cool completely while still in the pan.

Once the bars have completely cooled, carefully lift entire pan of bars out of the dish, using the foil to easily lift up and out of pan.

Slice And Serve!

Peel away the sides of the foil from the bars. The easiest way I have found to cut the chocolate pecan pie bars is to use a pizza cutter! This makes it very easy to cut the cooled dessert into 24 bars.

They sure look good, don’t they? Well… guess what? THESE CHOCOLATE PECAN PIE BARS ARE FANTASTIC! Chewy, chocolatey pecan pie goodness right there, folks!

I gave some away to friends AND took some to a potluck we attended, but did manage to taste a sample. Boy are they good!!!

Hope you’ll consider making these sweet dessert bars. I know I will make them again, for sure! Thank you for stopping by, and I hope you will come back again soon.

Looking For More Bar Cookie Recipes?

You can find all my recipes in the Recipe Index, located  at the top of the page. I have quite a few bar cookie recipes, including:

• JB’s Best Brownies
• Blackberry Pie Bars
• Triple Chip Bar Cookies
• Pecan Chewies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.spendwithpennies.com/chocolate-pecan-pie-bars/

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Chocolate Pecan Pie Bars

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

 

These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Category: Dessert

Cuisine: American

Keyword: chocolate pecan pie bars

Servings: 24 bars

Calories Per Serving: 361 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For crust:

• 1 cup butter , softened (not melted)
• 2 cups flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt

For Filling:

• 1 1/2 cups corn syrup (Karo)
• 8 ounces semi-sweet chocolate
• 1 cup granulated sugar
• 4 eggs
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

For Topping:

• 2 Tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1 Tablespoon butter
• 1/2 cup chopped pecans

US Customary - Metric

Instructions

1. Before beginning, preheat your oven to 350 degrees. Line a 9x13 baking dish with aluminum foil, being sure to leave foil hanging over the edges of pan. (You will use the overhanging foil to lift bars out of dish when done). Spray the foil generously with a cooking spray (sides and bottom of foil covered pan).
2. Mix crust ingredients with electric mixer (on medium) or pastry blender until crumbly. Pour crumbs into foil-lined and sprayed pan, then press the crumbs firmly into the bottom of dish to form crust.
3. Bake crust at 350 degrees for 20 minutes. Remove.
4. While crust is baking, make filling. Put corn syrup and chocolate into a saucepan. Heat it on LOW only until the chocolate is ALMOST melted (don't let it melt all the way!). Remove pan from heat.
5. In separate bowl, mix sugar, eggs and vanilla and almond extracts. Slowly add this to the warm (not hot) chocolate mixture, WHISKING THE ENTIRE TIME YOU ARE ADDING EGG MIXTURE.
6. Fold chopped pecans into filling. Pour pecan filling over baked crust. Evenly distribute.
7. Mix together Topping (I used a fork to mix-it will be crumbly). Sprinkle topping over the top.
8. Put pan back into the oven, and continue cooking for 35 minutes longer, or until the edges of the dessert are firm (and the center is slightly soft). Remove pan from oven. Set pan on wire rack and cool completely. Once dessert is completely room temp., carefully lift out the entire pan of dessert using the foil overhangs. Peel away foil from sides. Cut into 24 bars. I used a pizza cutter! Enjoy!

Nutrition Facts

Chocolate Pecan Pie Bars

Amount Per Serving (1 bar)

Calories 361 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g50%

Cholesterol 49mg16%

Sodium 121mg5%

Potassium 123mg4%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 32g36%

Protein 3g6%

Vitamin A 300IU6%

Vitamin C 0.1mg0%

Calcium 25mg3%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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You will LOVE these classic Lemon Bars! Sweet and tangy lemon filling on a buttery crust, they are a perfect treat to serve for dessert, or any special occasion!

When life hands you lemons, or in this case, when a sweet friend MAILS you lemons… make LEMON BARS for dessert! I have made them so many times over the years, and they are always a favorite!

These luscious lemon bars are a sweet, tart, and amazingly awesome dessert treat! We absolutely LOVE them, and I’m confident you will too. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Gift Of LEMONS!

A couple of months ago I mailed my life-long friend, Lenita, a box containing several jars of my homemade jams and jellies, as a gift. I had no idea that she would surprise me with a box of 6 of her prized Meyer lemons, picked from her very own tree in Southern California!

She mailed this box to me so it arrived just before Christmas.They were the most gorgeous lemons I have ever seen! Our son thought they were plastic, because they were so absolutely perfect!

This was for sure a Christmas MIRACLE! She also sent me the cool Homemade Jam Christmas ornament seen in the photo below.

I hung THAT on our tree and did not cook it in this recipe- (heh heh). Here’s my gift box… SEE-aren’t those lemons gorgeous?

I Used The Lemons To Make LEMON BARS!

I was giddy with excitement (who DOESN’T like to receive wonderful surprises in the mail?)! My next task was to come up with different ways to use these beauties, so they would not go to waste.

This recipe for lemon bars is one of the ways I used a portion of those lemons. For this particular recipe you will use the entire lemon, except for the seeds (duh!). 

The lemon bars are absolutely fantastic! Here’s some pics I took while making this scrumptious dessert:

Making The Bottom Crust For The Lemon Bars

Before making the crust, preheat your oven to 350°F. This crust doesn’t take long to make, so to save time, you will want the oven preheated and ready to go!

Place the ingredients for the bottom crust layer in a food processor, and then process the ingredients until they are combined into a crumbly dough mixture.

Form The Bottom Crust

Line an 8×8 pan with aluminum foil, leaving some to overhang on all 4 sides. You will be able to easily lift the entire pan of finished lemon bars out of the baking dish before serving.

Now it’s time to form the bottom crust layer. Transfer the crumbly dough from the food processor into the foil wrapped 8×8 pan.

Spread the dough firmly with your fingers until the crumbly dough has been compacted solidly together to form a bottom crust. Now it’s time to bake the crust!

Bake The Crust

Bake the crust in a preheated 350°F. oven for 20 minutes. When done, remove the baking dish from the oven and transfer it to a wire rack.

NOTE: After you bake the crust and remove the pan from the oven, reduce the oven heat to 300°F. This lower temperature is what you will need to bake the lemon bars.

Making The Filling for The Lemon Bars

While the bottom layer bakes, make the lemon filling for the lemon bars. Remove the lemon seeds, then place the cut up lemons in the food processor with granulated sugar.

Process the lemon and granulated sugar on high speed. The food processor does a great job of completely pulverizing the granulated sugar AND the entire lemon.

YES… you heard that right, friends! Use the WHOLE lemon (including the peel), because this provides maximum flavor for the lemon bars!

Once done with processing, be sure to check for any stray seeds that might have been stowaways and snuck into the mixture, and remove them.

Finish Making The Lemon Filling

Add lemon juice, eggs, melted butter (cooled) and cornstarch to the lemon filling in the food processor. Pulse all these ingredients until the lemon filling becomes very smooth in texture.

Carefully pour the lemon filling over the hot, baked crust. Now the lemon bars are ready to be baked.

Bake The Lemon Bars

 Bake the lemon bars at 300°F. for 25-30 minutes, or until the center is “set” and no longer “jiggly”. Once done, transfer the baking dish to a wire rack to cool.

Let the lemon bars cool completely to room temperature while still in the baking dish. 

Refrigerate Lemon Bars Before Serving

Place the baking dish in the refrigerator for 3-4 hours (or more) to allow the lemon bars to become firm before serving. Once refrigerated, remove the dish from the refrigerator.

Carefully lift the entire batch of lemon bars up and out of the baking dish using the aluminum foil overhanging the edges.

Peel back the foil and slice the lemon bars into 16 two inch squares. Okay…there’s only one final itty bitty step before serving these yummy bars.

Serve The Lemon Bars

Lightly sift some powdered sugar over the top of the lemon bars, immediately before they are served. Transfer the bars to a pretty platter, serve, and enjoy these mouth-watering dessert treats.

And just like that, these gorgeous lemon bars are ready to eat! Make sure any leftovers are kept refrigerated in a covered container, if you don’t eat them all in one sitting!

C’mon… you KNOW you want one of these lemon bars, right?  Go ahead… reach out and grab yourself one really delicious lemon bar. I don’t mind sharing! ENJOY!

Hope you will try these fabulous treats, and hope you will enjoy them as much as we do! They are amazing, and once you try them, you’ll want them again and again.

Thank you for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of yummy bar cookie recipes. All are delicious, and will pretty much satisfy your sweet tooth craving, including:

Chocolate Chip Swirl Bars
Sprinkle Bars
Blackberry Pie Bars
Strawberry-Rhubarb Dream Bars
Chocolate Pecan Pie Bars 

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.fridaycakenight.com/2014/12/whole-meyer-lemon-bars/

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Lemon Bars

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

You will LOVE these classic Lemon Bars! Sweet and tangy lemon filling on a buttery base, they are a perfect treat to serve for dessert, or any special occasion!

Category: Dessert

Cuisine: American

Keyword: Bar cookies, lemon bars

Servings: 16 servings

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Crust:

• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1/2 cup butter , melted
• 1 teaspoon vanilla extract

For The Filling:

• 1 Meyer lemon (seeds removed) A regular lemon may be substituted.
• 1 cup granulated sugar
• 3 Tablespoons lemon juice (fresh or bottled- I used fresh)
• 3 large eggs
• 1 1/2 Tablespoons cornstarch
• 3 Tablespoons butter , melted (then cooled to room temp.)

US Customary - Metric

Instructions

1. Preheat your oven to 350 degrees. Cover an 8x8 baking pan with aluminum foil, leaving extra hanging over the edges on each side (this foil and foil overhang will help you to easily remove the entire pan of lemon bars at one time, after baking)
2. Place the crust ingredients into a food processor or the base of a stand mixer. Process the ingredients until well combined and crumbly dough is formed. Put the dough into the foil-lined baking pan and press down on crust until dough is compacted into a solid crust.
3. Bake the crust at 350 degrees for 20 minutes. Remove to a wire rack.
4. While the crust is baking, make the lemon filling. Place the seeded lemon (yep... the WHOLE thing!) and sugar into a food processor. Process the lemon and sugar on high speed until the lemon is completely "pulverized". Check the mixture for any remaining seeds that might have secretly snuck into the food processor. Remove them, if you find any. They are sneaky!
5. Add the lemon juice, eggs, cornstarch, and the melted butter to the lemon/sugar mixture. Pulse until mixture is smooth.

6. Once crust is done baking and is removed from oven, LOWER THE OVEN TEMP. to 300 degrees. Pour the lemon filling over the baked crust; continue baking for 25-30 minutes, or until center is set, and is no longer "jiggly" (mine took 28 minutes).

7. Remove pan to wire rack. Let cool to room temp, then place entire pan into refrigerator. Let bars refrigerate for 3-4 hours (the longer the better!) before you serve them. After the bars have chilled, lift the entire batch out of the pan at one time, by lifting them out via the aluminum foil that is hanging over the edges.

8. Cut the bars into sixteen 2" squares, then sift powdered sugar over the tops. Serve and enjoy. Keep remaining bars stored in refrigerator.

Nutrition Facts

Lemon Bars

Amount Per Serving (1 bar)

Calories 174 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 51mg17%

Sodium 81mg4%

Potassium 22mg1%

Carbohydrates 22g7%

Sugar 15g17%

Protein 1g2%

Vitamin A 285IU6%

Vitamin C 1.1mg1%

Calcium 8mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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