Gluten-Free Pumpkin Pie Streusel Bars

41

Gluten-Free Pumpkin Pie Streusel Bars

Yield: 8×8 or 9×9 pan

INGREDIENTS:

For the crust and topping:
1 1/4 cups certified gluten-free oat flour*
2 cups certified gluten-free rolled oats
1 tablespoon cinnamon
1 cup brown sugar
1/4 teaspoon salt
3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly

For the filling:
1 15-ounce can pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons pumpkin pie spice**
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk

41a

Directions:

1. Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.

2. Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.

3. Pat half of the mixture firmly onto the bottom of the prepared pan.

4. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble a little during baking.

5. Let the crust cool for 5-10 minutes while preparing the filling.

6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.

7. Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.

8. Let cool for 1 hour and serve with whipped cream or maple caramel sauce.

Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Notes:

* To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground.
** If you don’t have pumpkin pie spice on hand, make your own using 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.

 

source: mybakingaddiction

Boston Cream Bars

9

Boston Cream Bars

Yield : 8″ x 8″

INGREDIENTS:

Bottom Layer

1 box yellow cake mix or choose from our yellow cake ,

yellow cupcake , or any butter cake recipes

⅓ cup vegetable oil

2 eggs

3 tablespoons cream

Custard

½ cup sugar divided

2 cups milk

1 teaspoon vanilla

4 egg yolks

6 tablespoons cornstarch

Ganache

9oz semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon butter

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line an 8×8 pan with foil.
  2. In a large bowl, combine cake mix, oil, eggs & cream. Whisk until smooth, about 2 minutes. Spread into prepared pan and bake 18-20 minutes. Remove from oven and cool completely.
Custard
  1. Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.
  2. In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  3. Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot for about 15 minutes, stirring every 5 minutes. Spread custard over prepared bottom and refrigerate until completely cooled.
Ganache
  1. Bring heavy cream just to a boil and immediately remove from heat. Add chocolate chips and do not stir. Let sit 5 minutes add butter and whisk until completely smooth. Pour over custard layer and let cool at room temperature 30 minutes. Refrigerate until serving.

source : spendwithpennies

Salted Carmelitas

16

Salted Carmelitas

Yield: 8″ x 8″

INGREDIENTS

32 caramels, unwrapped (such as Kraft)

1/2 cup (120ml) heavy cream

1 cup (140g) all-purpose flour

1 cup (98g) old fashioned rolled oats

3/4 cup (170g) packed light-brown sugar

1/2 tsp baking soda

1/4 tsp table salt

10 Tbsp (5 oz) unsalted butter

1 tsp vanilla extract

1/2 cup (92g) milk chocolate chips

1/2 cup (92g) semi-sweet chocolate chips

Flaky sea salt, such as Maldon

16a

Directions

  • Preheat oven to 350 degrees. Pour cream over caramels in a microwave safe bowl, heat mixture on HIGH power in 30 second intervals, stirring well after each interval until melted and smooth (alternately you can combine
  • the two ingredients in a saucepan and melt over low heat), set aside.
  • In a mixing bowl whisk together flour, oats, brown sugar, baking soda and 1/4 tsp table salt. Place butter in a microwave safe bowl and heat butter in microwave until melted. Stir vanilla extract into melted butter then pour mixture over dry ingredients. Using a fork, stir well to evenly coat. Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish (layer will be thin) then bake in preheated oven for 10 minutes. Remove from oven and sprinkle milk chocolate and semi-sweet chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer. Sprinkle a scant 1/2 tsp flaky sea salt evenly over caramel layer (or you can sprinkle it over the top of the last crumble layer before baking), then sprinkle top evenly with remaining oat mixture. Bake in preheated oven 16 – 20 minutes until lightly golden. Cool completely on a wire rack (it will take a few hours. To speed up the cooling you can chill in refrigerator). Store in an airtight container in a single layer.

16b

16c

16d

16e

16f

source:  cookingclassy

 

 

Salted Caramel and Chocolate Pecan Pie Bars

22

Salted Caramel and Chocolate Pecan Pie Bars

Yield: 8×8 or 9×9 pan

INGREDIENTS:

Crust
1/2 cup unsalted butter, very soft (1 stick)
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1 tablespoon cornstarch
pinch salt, optional and to taste

Salted Caramel Filling
8 ounces roasted salted pecans, halves or pieces okay; about 2 cups (I used Trader Joe’s roasted salted halves)
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter (1 stick)
1 cup light brown sugar, packed
1/3 cup whipping cream or heavy cream
1 tablespoon vanilla extract
1/2 teaspoon salt, or to taste

22a

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I strongly urge lining the pan with foil for easier cleanup.
  2. Crust – In a large bowl, combine all crust ingredients and using two forks or your hands (I find hands easier), cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
  3. Turn mixture out into prepared pan and pack down firmly with a spatula or hands to create an even, uniform, flat crust layer.
  4. Filling – Evenly sprinkle the pecans.
  5. Evenly sprinkle with the chocolate chips; set pan aside.
  6. In a large, microwave-safe bowl, combine 1/2 cup butter, brown sugar, whipping cream, and heat on high power for 1 minute to melt.
  7. Remove bowl from micro, and whisk until mixture is smooth; it’s okay if butter hasn’t completely melted.
  8. Return bowl to microwave and heat for 1 minute on high power.
  9. Remove bowl from micro, and whisk until mixture is smooth.
  10. Whisk in the vanilla and salt.
  11. Slowly and evenly pour the caramel sauce over the chocolate chips and pecans.
  12. Place pan on a cookie sheet (as insurance against overflow) and bake for about 30 to 32 minutes, or until caramel is bubbling vigorously around edges, with bubbling to a lesser degree in center. Allow bars to cool in pan on a wire rack for at least 3 hours, or overnight (cover with a piece of foil and/or put pan inside large Ziplock), before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

source: averiecooks

S’mores Bars

17

S’mores Bars

Yield: 8″ x 8″

INGREDIENTS

1 1/4 cups all-purpose flour

3/4 cup fine graham cracker crumbs

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup packed light-brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

2 (4.4 oz) milk chocolate XL Hershey Bars

1 (7 oz) jar marshmallow creme

Directions

  • Preheat oven to 350 degrees. Butter and 8 by 8-inch baking dish and line with two sheets of parchment paper, leaving a slight over hang on each side, and butter paper (if you don’t care to lift the bars out in one, for easier cutting, you can just butter the baking dish without lining).
  • In a mixing bowl whisk together flour, graham crack crumbs, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  • Divide dough in half and press one half of the dough into an even layer in the bottom of prepared baking dish*. Place chocolate side by side over dough layer. Top chocolate with marshmallow fluff, spreading into an even layer. Take about golf ball size pieces of remaining dough and flatten into small shingles and layer side by side over marshmallow fluff (work to keep any of the fluff from showing through). Bake in preheated oven 27 – 30 minutes until top is lightly golden brown. Cool completely on a wire rack before cutting into squares (use parchment overhang to lift bars from pan before cutting. I recommend cutting just before serving as the filling will being to run a little). Store in an airtight container.
  • Here is a great tip from reader Jane A. that I want to try next time (doing this vs. shaping little squares and pressing together for the top): press in half the dough, then take it out/peel off the parchment and save this slab to put on top of the marshmallows. Press in the other half of dough into the pan and proceed with recipe.

source:  cookingclassy

 

 

Pumpkin Oatmeal Bars with Chocolate Chips

Pumpkin oatmeal bar MKA2

Pumpkin Oatmeal Bars with Chocolate Chips

 Yields:  9″x13″

INGREDIENTS

1/4 cup coconut oil, melted and cooled

1/3 cup coconut palm sugar

1/3 cup maple syrup

1 cup pumpkin puree

1 large egg

1 teaspoon pure Mexican vanilla extract

1 1/2 cups white whole wheat flour

1 cup quick oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon sea salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1 cup semi-sweet chocolate chips

Pumpkin oatmeal bar MKA

DIRECTIONS:

Preheat the oven to 350°F.  Lightly grease a 9 by 13-inch baking pan and set aside.

In a large mixing bowl, whisk together the coconut oil, coconut palm sugar, and maple syrup. The mixture should be smooth and thicken just a bit as you mix. Add in the pumpkin puree, egg, and vanilla and mix until smooth.

In a separate bowl, whisk together the flour, oats, baking soda, spices, and salt.  Add the dry ingredients to the wet ingredients and gently stir until the dry ingredients are just incorporated.  Stir in the chocolate chips.

Spread the batter in the prepared baking pan. Bake for about 25 minutes.  Allow the bars to cool before cutting into squares.

source:  mykitchenaddiction

Spiced Date Bars

9

Spiced Date Bars

Yield : 6 bars

INGREDIENTS:

-1/2 Cup Date Puree
-3/4 Cup Rolled Oats
-1/3 Cup Unsweetened Applesauce
-1 Teaspoon Cinnamon
-1/4 Teaspoon Ginger
-Dash Nutmeg

DIRECTIONS:

Begin by pitting your dates (If they aren’t already) and whizzing them around in the food processor until it resembles a paste. You don’t need to take it that far if you don’t want to – Leaving it chunkier adds texture. I liked it with a combination of larger bits and puree mixed together. Just make sure that you measure this after mashing it up, because it will be very different from the measurements of whole dates.

Stir together all of the ingredients until fully combined. You may want to fiddle with the exact amounts, depending on how moist you would like your bars and since my measurments weren’t so precise. Too dry? More applesauce. Too wet? More oats. You get the idea.

Scoop out a handful of the mixture and roll into a log, which you can then carefully shape into a long rectangle. Wrap in plastic wrap, and store in the refridgerator. I threw mine in the freezer because I didn’t want to wait for them to set up before chowing down, and I’ve found that if I throw them into my bag frozen, they’ll be thawed and still refreshingly cool by the time lunch rolls around!

The number of bars your get obviously depends on the size you make them, but in case you’re still curious, I was able to form 6 lovely bars from my mixture. Also, if you don’t have the patience or time to form them into nice little rectangles, you could always just roll them in your palm and flatten the sphere to make more of a “breakfast cookie.”

source: bittersweetblog

Chocolate Chip Cookie Gooey Bars

20a

Chocolate Chip Cookie Gooey Bars

Yields: 9″ x 13″

INGREDIENTS:

  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups mini chocolate chips
  • 1 (14 ounce) can fat-free sweetened condensed milk (you can use regular SCM if you can’t find the fat-free)
  • 1 (4.4 ounce) large Hershey bar (or smaller bars to make that same size)

20

Directions:

  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
  5. Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
  6. Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the chocolate bar and drop pieces over the top. Break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
  7. Refrigerate pan for 30 minutes.
  8. Preheat oven to 350°F. Bake for about 30-35 minutes until the tops of the bars start to get golden brown. Cool completely before slicing into bars.

source : crazyforcrust

Homemade Girl Scout Cookies – Samoas Bar

BB-G

Homemade Girl Scout Cookies – Samoas Bar

Yields:  30  (9″x13″)

 

INGREDIENTS:

For the Cookie Base:

1/2 cup sugar

3/4 cup unsalted butter, room temperature

1 large egg

1/2 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon kosher salt

For the topping:

3 cups shredded sweetened coconut

12 ounces chewy caramels, unwrapped

1/4 teaspoon kosher salt

3 tablespoons whole milk

10 ounces dark chocolate chips

 

DIRECTIONS:

For the cookie crust:
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

For the topping:
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

 

source:  nutmegnanny

Lemon Bars

18

Lemon Bars

Yield: 8″ x 8″

INGREDIENTS

Crust

2 cups all-purpose flour

1/3 cup powdered sugar, plus more for dusting

1/3 cup packed light-brown sugar

1/2 tsp salt

3/4 cup butter, partially soft and diced into 3/4-inch cubes*

Filling

2 cups granulated sugar

6 Tbsp all-purpose flour

1/8 tsp salt

1 1/2 Tbsp lemon zest

3/4 cup fresh lemon juice

1/4 cup fresh navel orange juice

4 large eggs

3 large egg yolks

3 1/2 Tbsp heavy cream

DIRECTIONS:

  • Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish, set aside. In a food processor (you can also just use a bowl and a whisk then a fork or your fingertips to cut in butter), pulse together flour, powdered sugar, brown sugar and 1/2 tsp salt. Add diced butter and pulse until mixture begins to come together in crumbles. Press mixture into an even layer on bottom and 1/2-inch up the sides of the prepared baking dish (be sure to press together any cracks). Bake in preheated oven until lightly golden, about 20 minutes (zest lemons then juice lemons and oranges while crust is baking and begin to prepare filling because you want to pour filling over a hot crust).
  • Meanwhile, in a mixing bowl, whisk together granulated sugar, flour and 1/8 tsp salt. Several minutes before crust is done baking, mix in lemon juice, orange juice and lemon zest, then add eggs, egg yolks and heavy cream and whisk vigorously to blend well. Pour mixture over hot crust, then reduce oven temperature to 325 and return to oven and bake until filling is just set, about 20 – 25 minutes. Allow to cool at room temperature 1 hour, then cover and chill in refrigerator about 1 1/2 – 2 hours or overnight (if resting overnight I’d recommend letting them rest at room temperature a bit before serving). Cut into squares and dust tops with powdered sugar just before serving. Store in an airtight container in refrigerator.
  • *Let rest at room temperature about 30 minutes unless you are in a warmer environment, then I’d let rest about 20 minutes. It should be slightly firm and just beginning to soften.

source:  cookingclassy