Bars Archives - Food And Recipe

April 22, 2023

Ridiculous Revel Bars Recipe: If Oatmeal Cookies, Fudge & Brownies Had a Baby | Desserts

What’s a revel bar? A revel bar is an oatmeal cookie bar that has a chocolatey, fudgy filling in the middle. I think it’s more like if brownies, fudge and oatmeal cookies had a sweet delicious baby. It’s said these bars are called revel bars because people revel in delight after eating them. I definitely believe that!

The oatmeal cookie layer is made with butter, brown sugar, eggs, vanilla, quick oats, flour, baking soda and a pinch of salt. The batter is used as the base of the bars and as the crumble topping. The chocolate layer is made with sweetened condensed milk, chocolate chips, butter, salt, vanilla and chopped nuts.

You can use your favorite chocolate chips for this
dessert recipe, but semisweet are my favorite. Make these cookie bars gluten-free by using gluten-free flour. If you don’t like nuts, leave them out! If you do use nuts and have the time, give them a quick toast in a dry skillet to bring out even more flavor.

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 12+

Ingredients

Oatmeal Bar

1 cup (2 sticks) butter, softened

2 cups packed brown sugar

2 eggs, at room temperature

2 teaspoons vanilla

3 cups quick oats

2 1/2 cups flour

1 teaspoon baking soda

big pinch of salt

Filling

1 can (14 ounces) sweetened condensed milk

1 bag (12 ounces) chocolate chips

3 tablespoons butter

1 teaspoon salt

2 teaspoons vanilla

1/3 cup chopped pecans or walnuts

Here’s how to make it:

Cream the butter and brown sugar together with an electric mixer. Add the eggs and vanilla. Mix well. Stir in the baking soda, salt, oats and flour until combined. Put about 2/3 of the mixture into a greased 13×9-inch baking pan. Press down to cover the bottom of the pan.

To make the chocolate layer, put the sweetened condensed milk, chocolate chips, butter and salt into a saucepot. Cook over low heat, stirring, until smooth. Stir in the vanilla and nuts. Remove from the heat. Spoon the filling over the oatmeal layer, spreading to cover the entire top.

Sprinkle the remaining 1/3 oatmeal mixture over the top.

Bake in a preheated 350-degree F oven for about 30 minutes or until the top is golden brown.

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Posted on March 1, 2023
Best Strawberry Cheesecake Bars Recipe

If you love

cheesecake, but hate worrying about water baths and cracked tops, cheesecake bars are THE dessert for you. Where your average cheesecake can be a real labor of love worthy of special occasions only, cheesecake bars are relatively straightforward to make. Take this strawberry version—to make them, we topped a simple graham cracker crust with a creamy cheesecake layer, a sweet pink fruit layer, and then crumbled a cinnamon-spiced streusel on top. The result is a cute, springy dessert that’s remarkable enough to share for holidays and potlucks, but also easy enough to make anytime you’re craving cheesecake. Honestly, the hardest part of these is waiting for them to set up in the fridge, so do your future self a favor and start making a batch now.

Made these? Let us know how it went in the comments below.

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Yields:

16

serving(s)

Prep Time:

15 mins

Total Time:

4 hrs 30 mins

Cal/Serv:

302

Ingredients

Crust

Crumble Topping & Assembly

Nutrition Information

Per Serving (Serves 16)

Calories302 Fat21 gSaturated fat11 gTrans fat0 gCholesterol75 mgSodium240 mgCarbohydrates25 gFiber1 gSugar17 gProtein4 gVitamin D0 mcgCalcium50 mgIron1 mgPotassium127 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Directions

Crust

Strawberry Topping

In a medium saucepan over medium-high heat, cook strawberries, granulated sugar, lemon juice, and cornstarch, smashing berries with a potato masher or side of a wooden spoon to release juices, until mixture comes to a boil. Continue to boil, stirring occasionally, until thickened, 5 to 7 minutes. Let cool slightly while preparing cream cheese filling and crumble topping.

Cream Cheese Filling

In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, eggs, granulated sugar, vanilla, and salt until smooth.

Crumble Topping & Assembly

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

Laura Rege

Recipe Developer

Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn’t in the Delish kitchens, you’ll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.

Posted on January 13, 2023
Million dollar bars: An easy dessert recipe made with chocolate, caramel and cookies

Acquired a hankering for some thing sweet?

This recipe, which calls for chocolate, caramel and cookies, is explained to be straightforward and tasty.

“These Million Greenback Bars are buttery and decadent — and ridiculously uncomplicated to make. This recipe is filled with shortcuts that make putting them jointly a cinch,” said Cara Lanz of MidwesternHomeLife.com.

PEANUT BUTTER CUP MONKEY BREAD RECIPE GOES VIRAL: ‘FAMILY FAVORITE’

Make these million dollar chocolate bars for your upcoming dessert.
(midwesternhomelife.com)

Million Dollar Bars, Midwestern HomeLife

CINNABON CINNAMON ROLL COPYCAT RECIPE WITH TRADER JOE’S Ingredients GOES VIRAL

Will make 16 servings

Prep time: 10 minutes

Cook dinner time: 20 minutes

These bars are an simple dessert which brings together chocolate, caramel and cookies into just one.
(midwesternhomelife.com )

Components:

WHAT CAN I USE NUTELLA WITH? SOME RECIPES FOR THE CHOCOLATY Deal with

2 ½ cups crushed shortbread cookies

7 tablespoons melted unsalted butter

2 tablespoons white sugar

1 cup caramel bits

2 teaspoons milk or almond milk

1 cup milk chocolate chips

2 teaspoons shortening

Sea salt

Directions:

1. Preheat oven to 350° F.

2. Stir the shortbread crumbs and sugar alongside one another in an 8 x 8 square baking pan. Increase the melted butter and stir to combine.

3. Pat the combination firmly into the pan. Use a spatula, your hand, or the base of a glass to press it into the pan.

4. Bake the crust for 20 minutes to a mild golden brown. Neat the crust in the refrigerator for at least 20 minutes or until it is company.

5. Melt the caramel bits and milk in the microwave in 30-next intervals, stirring in among, right until it is sleek and creamy.

6. Promptly spread the caramel combination evenly over the crust.

7. Great the caramel layer in the fridge for at minimum 20 minutes or in the freezer for 10 minutes, or until it is company.

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8. Soften the chocolate chips and shortening in the microwave for 30 seconds, then stir. Proceed to melt in 10-2nd intervals right until it is clean and creamy. Quickly distribute the chocolate evenly in excess of the caramel layer.

9. If wished-for, sprinkle the major with flaky sea salt right after the chocolate has dried for a few of minutes.

10. Area the pan in the fridge to awesome entirely.

11. To minimize Million Greenback Bars neatly, eliminate the pan of bars from the fridge and let it sit out for about 5 minutes. This will enable the chocolate to soften just a bit, so it doesn’t crack when cut.

12. Use a sharp knife to minimize them into squares or rectangles.

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This authentic recipe is owned by midwesternhomelife.com and was shared with Fox News Digital.

Perri Ormont Blumberg is a contributing way of living reporter for Fox News Digital.

Posted on December 1, 2022
A recipe for Jamaican gizzada cookie bars that is loaded with coconut

Jamaican Gizzada Cookie Bars

Active time:45 mins

Total time:1 hour 45 mins

Servings:Makes 20 bars (one 8-inch square slab)

Active time:45 mins

Total time:1 hour 45 mins

Servings:Makes 20 bars (one 8-inch square slab)

Comment

When I was diagnosed with latent autoimmune diabetes in adults, the first thing a dietitian told me was that I wouldn’t be able to eat baked goods much anymore. I’m pretty stubborn, so it led me to find alternatives that would allow room for sweet treats.

Learning to bake with sugar substitutes has become a joy, and making delicious, blood sugar-friendly recipes such as my Jamaican Gizzada Cookie Bars has always been important to me. I know firsthand that living with diabetes doesn’t mean a life of bland foods.

13 holiday cookie recipes to bring color and joy to the season

I grew up eating gizzada, and it was one of the first dessert recipes my mother taught me to bake. When she passed away a few months ago, I was grateful to be working on this recipe — it gave me a way to remember our times in the kitchen making these little pastries.

The aromas of coconut, cinnamon, allspice, nutmeg and butter filled my kitchen and instantly unlocked some core memories — like my mom at the stove making the filling and me on pastry duty at our kitchen island with messy fingers and a tiny face dusted in flour. My mom and I didn’t bake together often, but making gizzada is one of those memories from my childhood that I’ll cherish forever now.

In Jamaica, gizzada is also called a “pinch-me-round” because this spice-forward pastry is usually made with the filling baked in a tiny crimped pastry shell. But even nostalgia deserves a twist sometimes.

For this recipe, I swapped out the pastry shell in favor of a shortbread crust made with almond flour and all-purpose flour. The extra fat in the almond flour helps slow blood sugar spikes, but also makes for a crumbly and nutty shortbread.

As for the filling, the traditional is too good to change, but I did swap regular brown sugar for Truvia Sweet Complete, a stevia-based alternative. It lowers the sugar content for those watching blood glucose.

Jamaican Gizzada Cookie Bars

While this recipe is designed to be a better option for those with diabetes, it does contain some added sugar and carbohydrates. We have included the nutrition data to help you decide how it might fit into your diet. Please consult a medical professional for guidance if you have questions or concerns.

These cookies are quite sweet, so we cut them into small pieces.

Be sure to use unsweetened coconut or your filling will be unpleasantly sweet and you’ll greatly increase the sugar content.

Because of the almond flour in the shortbread, it’s important to wait for the bars to cool completely before slicing into them. This shortbread is hearty, but when warm, it’s delicate and crumbly.

Storage: Refrigerate the bars in an airtight container between layers of parchment for up to 1 month, or freeze for up to 3 months.

Where to Buy: Truvia Sweet Complete sugars are available at some grocery stores and online.

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Nonstick cooking spray

3/4 cup (94 grams) all-purpose flour

1/4 cup plus 2 tablespoons (38 grams) confectioners’ sugar alternative, such as Truvia Sweet Complete or Swerve

Rounded 1/4 teaspoon fine salt

3/4 cup (86 grams) almond flour or meal

6 tablespoons (3/4 stick/85 grams) unsalted butter, softened

3/4 teaspoon vanilla extract

2 cups (6 ounces/170 grams) unsweetened shredded coconut (preferably not finely shredded)

1 1/2 cups (360 milliliters/430 grams) cream of coconut, such as Coco Real brand

1/2 cup (95 grams) packed brown sugar substitute, such as Truvia Sweet Complete or Swerve

2 tablespoons unsalted butter

1 tablespoon vanilla extract

1 teaspoon fine salt

1 teaspoon minced fresh ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

Make the shortbread: Position a rack in the middle of the oven and preheat to 350 degrees. Spray an 8-inch square baking dish or pan with nonstick cooking spray, then line it with two crisscrossed pieces of parchment paper long enough to have a generous overhang on all sides.

Set a mesh sieve over the bowl of a stand mixer or, if using a hand mixer, a large bowl. Into it, sift together the all-purpose flour, confectioners’ sugar alternative and salt to remove any lumps. Whisk in the almond flour or meal and break up any clumps. Add the butter and vanilla. Using the paddle attachment of the stand mixer or a hand mixer, beat on low until the ingredients start to come together and resemble sand in texture, then increase the speed to medium and beat until the dough comes together in larger clumps, about 3 minutes.

Transfer the dough to the baking dish and press it into an even layer, pushing it slightly up the sides of the pan at the edges. Using the tines of a fork, dock the dough all over to allow any steam to escape. Bake for 15 minutes, or until the dough is golden around the edges and mostly pale, but dry in the center.

Remove from the oven and let cool on a wire rack; keep the oven on.

Make the topping: While the shortbread bakes, in a wide skillet over medium heat, toast the shredded coconut, stirring often, until it turns a light golden color, 5 to 7 minutes. (Pay attention, as it can scorch quickly.) Remove from the heat and transfer to a bowl.

Return the skillet to medium heat and add the cream of coconut, brown sugar substitute, butter, vanilla, salt, ginger, cinnamon, allspice and nutmeg, stirring until the sugar substitute dissolves. Bring the mixture to a simmer and cook, stirring constantly, until it thickens, 5 to 7 minutes. Remove from the heat and stir in the toasted coconut.

Pour the topping over the shortbread, spreading it in an even layer with an offset spatula. Return the pan to the oven and bake for 18 to 20 minutes, or until the filling is bubbly all over and fragrant. The filling will be slightly wobbly in the center but will set as it cools — better to under- than overbake, to keep the bars soft.

Let cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours so the slab can set. Remove the pan from the refrigerator and use the parchment overhang to transfer the square to a cutting board. Slice the bars into 16 to 20 pieces with a sharp knife and serve.

Calories: 221; Total Fat: 15 g; Saturated Fat: 11 g; Cholesterol: 12 mg; Sodium: 159 mg; Carbohydrates: 31 g; Dietary Fiber: 2 g; Sugar: 13 g; Protein: 2 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Mila Clarke Buckley of the blog Hangry Woman.

Tested by Jim Webster and Becky Krystal; email questions to voraciously@washpost.com.

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