#barsrecipe

[forkfulofflavor]

Pumpkin Pie Bars with Sweetened Condensed Milk Ingredients: Crust + Crumb Topping: 1 cup (225 g / 8 oz) salted butter, softened to room temperature (or unsalted butter + 1/2 tsp salt) 3/4 cup (150 g / 5.3 oz) brown sugar 3 cups (360 g / 12.7 oz) all-purpose flour, spooned and leveled 1 tsp baking powder 1 tsp ground cinnamon 1 cup (125 g / 4.4 oz) chopped pecans Filling: 1 can (15 oz / 425 g) canned pumpkin (not pumpkin pie mix) 1 can (14 oz / 400 g) sweetened condensed milk 2 large eggs 3 tbsp cornstarch 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg Directions: Preheat the Oven: Adjust a baking rack to the middle of the oven and preheat to 375°F (190°C / gas mark 5). Prepare Baking Pan: Grease a 9 x 13-inch (23 x 33 cm) baking pan with butter. Line with parchment paper, allowing the ends to extend over the sides for easy bar removal. Make the Crust: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground cinnamon, and chopped pecans. Add the softened butter and mix until a crumbly dough forms. Form the Bottom Layer: Reserve 1 1/2 cups of the dough mixture for the topping. Press the remaining dough firmly into the prepared baking pan to form the crust. Prepare the Pumpkin Filling: In a separate mixing bowl, combine the canned pumpkin, sweetened condensed milk, eggs, cornstarch, cinnamon, ginger, and nutmeg. Whisk until smooth and well blended. Assemble the Bars: Pour the pumpkin filling over the crust and spread it evenly. Sprinkle the reserved crumb topping over the pumpkin layer. Bake: Bake for 28 to 34 minutes, or until the top is golden brown. Cool and Chill: Remove the pan from the oven and place on a wire rack to cool to room temperature. Then chill in the refrigerator for at least 3 hours or overnight. Slice and Serve: Use the parchment paper to lift the bars out of the pan. Cut into 18-24 squares with a sharp knife, and enjoy! Prep Time: 20 minutes Baking Time: 30 minutes Chill Time: 3 hours Total Time: 3 hours, 50 minutes Kcal: 250 kcal per bar Servings: 18-24 bars These Pumpkin Pie Bars with Sweetened Condensed Milk bring together the flavors of pumpkin pie and a crumbly pecan topping in a delicious, easy-to-serve bar. The creamy pumpkin filling is perfectly spiced and balanced by the buttery crust and pecan-studded topping. These bars make a wonderful addition to any fall gathering or holiday dessert table, offering a delightful twist on classic pumpkin pie. Ideal for cozy autumn nights or festive occasions, these Pumpkin Pie Bars are a satisfying treat that captures the essence of the season in each bite. With their creamy filling and crunchy topping, they’re sure to be a crowd-pleaser!

[forkfulofflavor]

Cranberry Crumble Bars Ingredients: Shortbread Crust: 1 cup (226 g) unsalted butter, room temperature 1/2 cup (100 g) granulated sugar 1/2 cup (100 g) light brown sugar, packed 1 large egg, room temperature 2 teaspoons vanilla extract 3 1/4 cups (405 g) all-purpose flour, spooned and leveled 3/4 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt Cranberry Filling: 2 1/2 cups fresh or frozen cranberries 2/3 cup (133 g) granulated sugar 1 tablespoon cornstarch 1 tablespoon orange zest 1 tablespoon fresh orange juice 1 teaspoon vanilla extract Vanilla Glaze: 3/4 cup powdered sugar, sifted 4 tablespoons whole milk or heavy cream 1/2 teaspoon vanilla extract Directions: Prepare the Shortbread Crust: Preheat the oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, allowing some overhang for easy bar removal. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla to the mixture, beating until well combined. Scrape down the bowl as needed. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough pulls away from the sides of the bowl. Do not overmix. Set aside roughly 2 cups of the dough for the crumble topping. Press the remaining dough firmly into the prepared baking pan, ensuring an even layer. Bake the crust for 15 minutes or until the edges are lightly golden and the center is just set. Let it cool slightly while preparing the cranberry filling. Make the Cranberry Filling: In a large mixing bowl, combine the cranberries, sugar, cornstarch, orange zest, orange juice, and vanilla. Pour the cranberry mixture over the pre-baked crust, spreading it evenly. Add the Crumble Topping: Break up the reserved shortbread dough into small, flat pieces and place them randomly over the cranberry filling, leaving gaps for the cranberries to peek through. Bake for 45 minutes, covering the pan with aluminum foil for the last 10-15 minutes to prevent over-browning. Cool and Glaze: Allow the bars to cool completely on a wire rack before adding the glaze. Prepare the Vanilla Glaze: In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Adjust thickness as needed. Drizzle the glaze over the cooled bars. Prep Time: 25 minutes Baking Time: 60 minutes Cooling Time: 30 minutes Total Time: 1 hour, 55 minutes Kcal: 270 kcal per bar Servings: 16 bars These Cranberry Crumble Bars bring a delightful combination of flavors with a buttery shortbread crust, tart cranberry filling, and a sweet vanilla glaze. The hint of orange zest and juice adds brightness to the cranberries, making these bars a delicious treat that’s perfect for the holiday season. Each bite is filled with a balance of tangy and sweet flavors, making them ideal for fall gatherings and Thanksgiving celebrations. Perfect for sharing, these bars are a seasonal favorite with their crumbly topping and vibrant cranberry filling. With an added vanilla glaze, they’re not only visually appealing but also rich in flavor – an excellent addition to any dessert table!

[ketofoodus]

KETO CHOW SNICKERDOODLE CHEESECAKE BARS recipe developed by for (featuring sni… KETO CHOW SNICKERDOODLE CHEESECAKE BARS recipe developed by @amandaeatsketo for @ketochow (that includes snickerdoodle Keto Chow)

[recipesbyfitable]