Bar Recipes - Lemon, Cookie, Pumpkin and More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/bars/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 11 Jun 2025 20:26:59 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Bar Recipes - Lemon, Cookie, Pumpkin and More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/bars/ 32 32 Lucy Wang’s Rainbow Mochi Rice Krispies https://www.tasteofhome.com/recipes/lucy-wang-rainbow-mochi-rice-krispies/ Tue, 10 Jun 2025 21:14:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2153392

Ingredients

  • 5 cups crisp rice cereal
  • 1 cup fruity crisp rice cereal
  • 6 tablespoons butter
  • 1 package (10 ounces) miniature marshmallows
  • 1 cup rainbow mochi
  • 2 tablespoons Confetti Sequin Sprinkles or Rainbow Star Sprinkles
Text Ingredients

Directions

  1. In a large bowl, mix together cereals; set aside.
  2. In a large saucepan, cook the butter over medium heat until golden brown, 5-7 minutes. Reduce heat to low. Add the marshmallows and stir until melted. Remove from heat. Working quickly, add the cereal. Once combined, add the mochi and stir until well distributed.
  3. Spread the mixture onto a greased baking sheet, pressing lightly to shape it. Top with sprinkles, pressing to adhere as needed. Let cool completely. Once cool, cut into bars.
]]> Lemon Brownies https://www.tasteofhome.com/recipes/lemon-brownies/ Sun, 01 Jun 2025 06:02:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2130954

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons lemon extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon zest
  • Confectioners' sugar, optional
Text Ingredients

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest.
  2. Spread into a greased 13x9-in. baking pan. Bake at 350° until center is set and edges are golden brown, 18-22 minutes. Cool completely. If desired, dust with confectioners' sugar.

Nutrition Facts

1 bar: 179 calories, 9g fat (5g saturated fat), 51mg cholesterol, 122mg sodium, 24g carbohydrate (17g sugars, 0 fiber), 2g protein.

]]> Dubai Chocolate Cheesecake Bars https://www.tasteofhome.com/recipes/dubai-chocolate-cheesecake-bars/ Tue, 29 Apr 2025 15:13:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2135674

Ingredients

  • GRAHAM CRACKER CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
  • CHEESECAKE:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup pistachio cream
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • KATAIFI FILLING:
  • 3 tablespoons unsalted butter
  • 2-1/2 cups frozen shredded phyllo dough (kataifi)
  • 3/4 cup pistachio cream
  • 2 tablespoons tahini
  • GANACHE:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • Crushed pistachios, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up the sides.
  2. In a large bowl, combine graham cracker crumbs, sugar and melted butter until moistened. Press into the prepared pan. Bake until the edges begin to brown, about 10 minutes. Remove to a wire rack to cool completely.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add pistachio cream, milk, and vanilla extract until incorporated. Beat in egg until just combined. Pour over the cooled crust. Bake until the center is almost set, 20-22 minutes. Remove to a wire rack to cool completely. Cover; refrigerate at least 4 hours or overnight.
  4. To make the kataifi layer, melt butter in a skillet over medium-low heat. Toast the kataifi in the butter until golden brown, 6-8 minutes; let cool.
  5. In a large bowl, stir together the toasted kataifi, pistachio cream and tahini. Spread the kataifi layer evenly over the chilled cheesecake; place back in the refrigerator.
  6. To make the ganache, place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat heavy cream to a low simmer. Pour cream over the chocolate; wait 1 minute, then whisk until smooth. Pour the ganache over the kataifi layer. Cover; refrigerate at least 1 hour. Pull bars from the baking pan using sides of parchment paper; slice and serve. If desired, garnish slices with crushed pistachios.

Nutrition Facts

1 bar: 538 calories, 37g fat (16g saturated fat), 69mg cholesterol, 303mg sodium, 45g carbohydrate (23g sugars, 3g fiber), 11g protein.

]]> Hetal Vasavada’s Cookie Bars https://www.tasteofhome.com/recipes/hetal-vasavada-cookie-bars/ Mon, 14 Apr 2025 21:17:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2133646

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg, room temperature
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup all-purpose flour
  • OPTIONAL MIX-INS (CHOOSE ONE):
  • 1/2 cup semisweet chocolate chips and 1/2 teaspoon flaky sea salt
  • 1/2 cup pistachios and zest of 1 lemon
  • 1/2 cup semisweet chocolate chips, graham cracker crumbs and 1/4 cup miniature marshmallows
  • 1/2 cup chopped salted peanuts, 1/4 cup chunky peanut butter and grape jelly
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, add brown sugar, granulated sugar, vanilla, salt, baking soda and egg; mix for 1 minute. Add melted butter and mix for 1 minute or until well combined. Add the flour and mix well. Add in your choice of mix-ins and mix well.
  2. Spread your cookie mixture into an 8x8-inch square pan and bake for 20-25 minutes or until golden brown.
  3. Cool for 10 minutes before gently turning the cookie bars out to cool on a rack before cutting.
]]> Meyer Lemon Bars https://www.tasteofhome.com/recipes/meyer-lemon-bars/ Fri, 14 Feb 2025 22:39:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115796

Ingredients

  • SHORTBREAD CRUST:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 1 tablespoon ice water
  • FILLING:
  • 1-1/2 cups sugar
  • 5 large eggs, room temperature
  • 1/3 cup freshly squeezed Meyer lemon juice
  • 1/4 cup all-purpose flour
  • 2 tablespoons grated Meyer lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • Confectioners’ sugar, for dusting
Text Ingredients

Directions

  1. Lightly grease a 13x9-in. baking dish; line the bottom and sides with parchment paper.
  2. To make the crust, place butter, confectioners’ sugar and vanilla extract in the bowl of a food processor; pulse until smooth. Add flour and salt; pulse several times until blended. Add 1 tablespoon ice water; pulse until shortbread dough comes together in a ball (if dough is still dry and crumbly, add a little more ice water).
  3. Drop spoonfuls of dough over the bottom of the parchment-lined baking dish. Use your fingers to press the dough together into an even layer. Chill for 15 minutes.
  4. While chilling, preheat oven to 350°.
  5. Bake 15-20 minutes or until crust is lightly browned. Remove to a wire rack to cool.
  6. To make the filling, add sugar, eggs, Meyer lemon juice, flour, Meyer lemon zest, lemon juice, baking powder, vanilla extract and pinch of salt to a clean food processor bowl. Process until ingredients are thoroughly combined and smooth.
  7. Pour filling over baked crust. Return to the oven; bake 20-25 minutes or until filling is set and a toothpick inserted into the center comes out clean. Remove to a wire rack to cool completely.
  8. Lift edges of the parchment paper; transfer slab to a cutting board. Use a sharp knife to trim about ¼-in. from the outside edges. Slice into 24 squares.
  9. Add confectioners’ sugar to a mesh strainer or a sifter spoon; dust the top of the lemon bars.
  10. Store in an airtight container in the refrigerator up to 4 days.

Nutrition Facts

1 bar: 189 calories, 9g fat (5g saturated fat), 59mg cholesterol, 108mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 3g protein.

]]> Peanut Butter Rice Krispie Treats https://www.tasteofhome.com/recipes/peanut-butter-rice-krispie-treats/ Mon, 03 Feb 2025 16:09:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088337

Ingredients

  • 1/4 cup butter
  • 1 package (10 ounces) miniature marshmallows
  • 1/2 cup creamy peanut butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 6 cups Rice Krispies
Text Ingredients

Directions

  1. In a large saucepan or stock pot, melt butter over low heat. Stir in marshmallows until melted, 2-3 minutes. Stir in peanut butter and corn syrup; stir until mixture is melted and smooth, 2-3 minutes. Stir in vanilla extract. Remove from heat, stir in Rice Krispies until incorporated.
  2. Transfer mixture to a 13x9-in. baking dish. Coat fingers with cooking spray; press mixture down into an even layer. Let sit 1 hour; slice into bars.

Nutrition Facts

1 bar: 120 calories, 5g fat (2g saturated fat), 5mg cholesterol, 87mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 2g protein.

]]> Copycat Domino’s Cookie Brownies https://www.tasteofhome.com/recipes/copycat-dominos-cookie-brownies/ Fri, 24 Jan 2025 06:50:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2106585

Ingredients

  • COOKIE LAYER:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (8 tablespoons)
  • 1 cup packed brown sugar
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup semisweet chocolate chips
  • BROWNIE LAYER:
  • 12 ounces bittersweet chocolate, chopped
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and line a 9-inch square pan with parchment paper.
  2. To prepare the cookie layer, in a medium bowl, whisk flour, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar and sugar until fluffy and lightened in color, about 5 minutes. Beat in egg and vanilla extract.
  4. To the wet ingredients, add the flour mixture; stir until just combined. Fold in the chocolate chips. Cover the dough with plastic wrap; chill until ready to use.
  5. To prepare the brownie layer, fill the bottom of a double boiler with a few inches of water; bring to a low simmer. To the top of the double boiler, add chopped chocolate, brown sugar, sugar and oil. Stir occasionally until the chocolate is melted and the sugars have mostly dissolved. Remove from heat. Beat in eggs, one at a time, until the batter is smooth and glossy; beat in vanilla extract.
  6. In a small bowl, whisk flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until the flour is moistened and no dry patches remain. Transfer brownie batter to the prepared baking pan and spread it into an even layer.
  7. Remove cookie dough from the refrigerator; divide it into nine equal portions. Roll into a ball and flatter each into a round disc. Arrange the cookie dough pieces on top of the brownie batter as a 3x3 grid.
  8. Bake 24-26 minutes or until brownies are set and the cookie layer appears lightly golden. A toothpick should come out almost clean when inserted into the center. Let cool completely before slicing into squares.

Nutrition Facts

1 brownie.: 524 calories, 23g fat (10g saturated fat), 62mg cholesterol, 365mg sodium, 72g carbohydrate (46g sugars, 4g fiber), 6g protein.

]]> Butter Pecan Cookie Bars with Penuche Drizzle https://www.tasteofhome.com/recipes/butter-pecan-cookie-bars-with-penuche-drizzle/ Fri, 17 Jan 2025 20:37:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098348

Ingredients

  • 2 cups packed dark brown sugar
  • 1/2 cup butter, melted
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, divided
  • ICING:
  • 3 tablespoons butter
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon 2% milk
  • 1/2 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans.
  2. Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
  3. For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

Nutrition Facts

1 bar: 212 calories, 9g fat (4g saturated fat), 30mg cholesterol, 103mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 2g protein.

]]> Maple and Bacon Bars https://www.tasteofhome.com/recipes/maple-and-bacon-bars/ Fri, 17 Jan 2025 20:37:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098326 Taste Recipes Test Kitchen]]>

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 bacon strips, cooked and crumbled
  • 1/3 cup chopped pecans, toasted
  • MAPLE GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons maple syrup
  • 1/2 to 1 teaspoon maple flavoring, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in bacon and pecans.
  2. Spread into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack.
    For glaze, in a small bowl, mix confectioners’ sugar, syrup and, if desired, maple flavoring. Drizzle over bars; let stand until set.

Nutrition Facts

1 bar: 351 calories, 16g fat (8g saturated fat), 72mg cholesterol, 261mg sodium, 48g carbohydrate (34g sugars, 1g fiber), 5g protein.

]]> Cake Mix Brownies https://www.tasteofhome.com/recipes/cake-mix-brownies/ Fri, 17 Jan 2025 20:36:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098518

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 3/4 cup butter, melted
  • 1 can (5 ounces) evaporated milk, divided
  • 1 package (11 ounces) Kraft caramel bits
  • 1 cup semisweet chocolate chips
  • 1 package yellow cake mix (regular size)
  • 1 large egg, room temperature
  • 1/2 cup plus 1 tablespoon butter, softened, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (11-1/2 ounces) milk chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment; grease paper. In a large bowl, beat chocolate cake mix, melted butter and 1/3 cup evaporated milk until blended; batter will be thick. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared pan. Bake 6 minutes.
  2. Meanwhile, in a microwave, melt caramel bits and remaining evaporated milk; stir until smooth. Sprinkle hot chocolate crust with semisweet chips; pour caramel mixture over top.
  3. In another large bowl, beat yellow cake mix, egg and 1/2 cup softened butter until combined; batter will be thick. Reserve half for topping. Crumble remaining mixture over caramel layer. Bake 6 minutes.
  4. In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 tablespoon softened butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved yellow and chocolate cake batters. Bake until top is golden brown, 20-25 minutes. Cool completely on a wire rack. Store in an airtight container.

Nutrition Facts

1 brownie: 272 calories, 13g fat (8g saturated fat), 27mg cholesterol, 260mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 3g protein.

]]> Chocolate Oat Bars https://www.tasteofhome.com/recipes/chocolate-oat-bars/ Fri, 17 Jan 2025 20:35:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098480

Ingredients

  • 1 cup plus 2 tablespoons butter, softened, divided
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 4 teaspoons vanilla extract, divided
  • 3 cups old-fashioned oats
  • 2-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 cup chopped pecans
Text Ingredients

Directions

  1. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside.
  2. In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture.
  3. Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.

Nutrition Facts

1 bar: 391 calories, 19g fat (9g saturated fat), 46mg cholesterol, 210mg sodium, 53g carbohydrate (35g sugars, 3g fiber), 6g protein.

]]> Double-Layer Cheesecake Bars https://www.tasteofhome.com/recipes/double-layer-cheesecake-bars/ Fri, 17 Jan 2025 20:31:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098917

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1/4 cup canola oil
  • 3 large eggs, room temperature, divided use
  • 1-1/4 cups milk chocolate chips, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes.
  2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved 1 cup cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust.
  3. For topping, melt remaining 3/4 cup chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.

Test Kitchen tips
  • Use a hot wet knife to get clean-cut pieces of cheesecake. Clean the knife between slices.
  • The crust is thicker and more sturdy than traditional cheesecake, almost a cross between a cookie and cake in texture.

    • Nutrition Facts

    1 bar: 292 calories, 19g fat (10g saturated fat), 61mg cholesterol, 248mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 4g protein.

    ]]>         Candy Cane Shortbread Bars https://www.tasteofhome.com/recipes/candy-cane-shortbread-bars/ Fri, 17 Jan 2025 20:24:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103656

    Ingredients

    • 1 cup butter, softened
    • 1 cup packed brown sugar
    • 1 large egg yolk, room temperature
    • 1-1/2 teaspoons peppermint extract
    • 2 cups all-purpose flour
    • BUTTERCREAM:
    • 2 cups confectioners' sugar
    • 1/4 cup butter, melted
    • 2 tablespoons 2% milk
    • 1/2 teaspoon peppermint extract
    • 2 drops red food coloring, optional
    • TOPPING:
    • 9 ounces white baking chocolate, melted and cooled slightly
    • 3/4 cup crushed candy canes (about 10 regular)
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
    2. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan.
    3. Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.
    4. In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with crushed candy canes; let stand until set.
    5. Lifting with parchment, remove shortbread from pan. Cut into bars.

    Nutrition Facts

    1 bar: 265 calories, 13g fat (8g saturated fat), 33mg cholesterol, 97mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 2g protein.

    ]]>         Yummy Cookie Bars https://www.tasteofhome.com/recipes/yummy-cookie-bars/ Fri, 17 Jan 2025 20:20:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103402

    Ingredients

    • 1 package white cake mix (regular size)
    • 1/2 cup canola oil
    • 2 large eggs
    • 1/2 cup butter, cubed
    • 1/2 cup milk chocolate chips
    • 1/2 cup peanut butter chips
    • 1 can (14 ounces) sweetened condensed milk
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, combine cake mix, oil and eggs. Press half of dough into a greased 13x9-in. baking pan.
    2. In a small microwave-safe bowl, melt butter and chips; stir until smooth. Stir in milk. Pour over crust. Drop remaining dough by teaspoonfuls over the top.
    3. Bake until edges are golden brown, 25-30 minutes. Cool completely on a wire rack before cutting into bars.

    Nutrition Facts

    1 bar: 261 calories, 14g fat (5g saturated fat), 34mg cholesterol, 211mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 4g protein.

    ]]>         Apple Streusel Bars https://www.tasteofhome.com/recipes/apple-streusel-bars/ Fri, 17 Jan 2025 20:17:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103250

    Ingredients

    • 1-1/4 cups all-purpose flour
    • 3/4 cup graham cracker crumbs
    • 3/4 cup quick-cooking oats
    • 3/4 cup packed brown sugar, divided
    • 1/4 cup sugar
    • 3/4 cup butter, melted
    • 2 large Granny Smith apples, peeled and chopped
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • GLAZE:
    • 1/2 cup confectioners' sugar
    • 1 tablespoon 2% milk
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Mix flour, cracker crumbs, oats, 1/2 cup brown sugar and sugar. Stir in butter. Reserve 1 cup crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. pan. Bake until set, 8-10 minutes. Cool on a wire rack.
    2. Mix apples, spices and remaining brown sugar. Spread over crust; sprinkle with reserved topping. Bake until apples are tender, 30-35 minutes. Cool completely in pan on a wire rack.
    3. Mix confectioners' sugar and milk; drizzle over top. Cut into bars.

    Nutrition Facts

    1 bar: 149 calories, 6g fat (4g saturated fat), 15mg cholesterol, 63mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

    ]]>         Layered Pumpkin Cheesecake Bars https://www.tasteofhome.com/recipes/layered-pumpkin-cheesecake-bars/ Fri, 17 Jan 2025 20:14:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103104

    Ingredients

    • 1 cup graham cracker crumbs
    • 2 tablespoons sugar
    • 2 tablespoons reduced-fat stick margarine, melted
    • FILLING:
    • 11 ounces reduced-fat cream cheese
    • 1/3 cup reduced-fat sour cream
    • 1/3 cup sugar
    • 2 teaspoons all-purpose flour
    • 1/2 teaspoon vanilla extract
    • 1 large egg, lightly beaten
    • 1/2 cup canned pumpkin
    • 1 tablespoon brown sugar
    Text Ingredients

    Directions

    1. In a small bowl, combine cracker crumbs and sugar; stir in margarine. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.
    2. For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.
    3. Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.

    Nutrition Facts

    1 bar: 120 calories, 6g fat (3g saturated fat), 26mg cholesterol, 129mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

    ]]>         Peanut Butter Graham Bars https://www.tasteofhome.com/recipes/peanut-butter-graham-bars/ Fri, 17 Jan 2025 20:02:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102494

    Ingredients

    • 10 whole graham crackers, broken into quarters, divided
    • 1 cup graham cracker crumbs (about 14 squares)
    • 3/4 cup sugar
    • 1/2 cup packed brown sugar
    • 1/2 cup butter, cubed
    • 1/3 cup whole milk
    • 1/2 cup semisweet chocolate chips
    • 1/4 cup creamy peanut butter
    Text Ingredients

    Directions

    1. Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture.
    2. In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.

    Nutrition Facts

    1 bar: 187 calories, 9g fat (4g saturated fat), 13mg cholesterol, 124mg sodium, 27g carbohydrate (19g sugars, 1g fiber), 2g protein.

    ]]>         Chocolate Cheesecake Bars https://www.tasteofhome.com/recipes/chocolate-cheesecake-bars/ Fri, 17 Jan 2025 19:58:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102285

    Ingredients

    • 1 cup butter, softened
    • 1-1/2 cups sugar
    • 2 large eggs, room temperature
    • 1/2 teaspoon almond extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • FILLING:
    • 2 cups semisweet chocolate chips
    • 1 package (8 ounces) cream cheese
    • 1 can (5 ounces) evaporated milk
    • 1 cup chopped walnuts
    • 1/2 teaspoon almond extract
    Text Ingredients

    Directions

    1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping.
    2. For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough.
    3. Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.

    Nutrition Facts

    1 bar: 160 calories, 9g fat (5g saturated fat), 25mg cholesterol, 92mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 3g protein.

    ]]>         Caramel Peanut Bars https://www.tasteofhome.com/recipes/caramel-peanut-bars/ Fri, 17 Jan 2025 19:56:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102152

    Ingredients

    • 1-1/2 cups quick-cooking oats
    • 1-1/2 cups all-purpose flour
    • 1-1/4 cups packed brown sugar
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup butter, melted
    • 1 package (14 ounces) caramels
    • 1/2 cup heavy whipping cream
    • 1-1/2 cups semisweet chocolate chips
    • 3/4 cup chopped peanuts
    Text Ingredients

    Directions

    1. In a bowl, combine the first 5 ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.
    2. In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.

    Nutrition Facts

    1 bar: 197 calories, 10g fat (5g saturated fat), 16mg cholesterol, 113mg sodium, 27g carbohydrate (19g sugars, 1g fiber), 3g protein.

    ]]>         Chewy Granola Bars https://www.tasteofhome.com/recipes/chewy-granola-bars/ Fri, 17 Jan 2025 19:51:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101820

    Ingredients

    • 1/2 cup butter, softened
    • 1 cup packed brown sugar
    • 1/4 cup sugar
    • 1 large egg, room temperature
    • 2 tablespoons honey
    • 1/2 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1-1/2 cups quick-cooking oats
    • 1-1/4 cups Rice Krispies
    • 1 cup chopped nuts
    • Optional: Raisins or semisweet chocolate chips (1 cup each)
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, honey and vanilla. Whisk together flour, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats, Rice Krispies, nuts and, if desired, raisins or chocolate chips.
    2. Press into a greased 13x9-in. pan. Bake until light brown, 25-30 minutes. Cool on a wire rack. Cut into bars.
    Next time you're at the store, pick up a few boxes of bars from the best healthy granola bar brands on the market. Then you'll have the tasty snack you crave when you don't have time to make a batch.

    Nutrition Facts

    1 bar: 160 calories, 7g fat (3g saturated fat), 19mg cholesterol, 91mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 3g protein.

    ]]>         Chocolate Peanut Butter Crunch Bars https://www.tasteofhome.com/recipes/chocolate-peanut-butter-crunch-bars/ Fri, 17 Jan 2025 19:45:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101431

    Ingredients

    • 3 cups miniature pretzels, coarsely chopped
    • 1 package (10 ounces) miniature marshmallows
    • 3 cups Rice Krispies
    • 1/2 cup light corn syrup, divided
    • 10 tablespoons butter, divided
    • 3/4 cup peanut butter chips
    • 1 cup semisweet chocolate chips
    • 1/4 cup dry roasted peanuts, chopped
    Text Ingredients

    Directions

    1. Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan.
    2. In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer.
    3. In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top.
    4. Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.

    Nutrition Facts

    1 bar: 136 calories, 6g fat (3g saturated fat), 8mg cholesterol, 124mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 2g protein.

    ]]>         Butterscotch-Toffee Cheesecake Bars https://www.tasteofhome.com/recipes/butterscotch-toffee-cheesecake-bars/ Fri, 17 Jan 2025 19:41:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101201

    Ingredients

    • 1 package yellow cake mix (regular size)
    • 1 package (3.4 ounces) instant butterscotch pudding mix
    • 1/3 cup canola oil
    • 2 large eggs, divided use
    • 1 package (8 ounces) cream cheese, softened
    • 1/3 cup sugar
    • 1 cup brickle toffee bits, divided
    • 1/2 cup butterscotch chips
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, oil and 1 egg; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking pan. Bake 10 minutes. Cool completely on a wire rack.
    2. In a small bowl, beat cream cheese and sugar until smooth. Add remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
    3. Sprinkle with butterscotch chips and remaining 1/2 cup toffee bits. Return to oven; bake 1 minute longer. Cool on a wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars.

    Nutrition Facts

    1 bar: 257 calories, 13g fat (6g saturated fat), 31mg cholesterol, 297mg sodium, 34g carbohydrate (22g sugars, 0 fiber), 2g protein.

    ]]>         Chewy Honey Granola Bars https://www.tasteofhome.com/recipes/chewy-honey-granola-bars/ Fri, 17 Jan 2025 19:34:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100790

    Ingredients

    • 3 cups old-fashioned oats
    • 2 cups unsweetened puffed wheat cereal
    • 1 cup all-purpose flour
    • 1/3 cup chopped walnuts
    • 1/3 cup raisins
    • 1/3 cup miniature semisweet chocolate chips
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 cup honey
    • 1/4 cup butter, melted
    • 1 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In a small bowl, combine honey, butter and vanilla; pour over oat mixture and mix well. (Mixture will be sticky.)
    2. Press into a 13x9-in. baking pan coated with cooking spray. Bake until set and edges are lightly browned, 14-18 minutes. Cool on a wire rack. Cut into bars.
    Pressed for time? Next time you're at the store pick up a box of bars from one of these top-rated healthy granola bar brands.

    Nutrition Facts

    1 bar: 178 calories, 5g fat (2g saturated fat), 6mg cholesterol, 81mg sodium, 32g carbohydrate (17g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

    ]]>         Chocolate Chip Cream Cheese Bars https://www.tasteofhome.com/recipes/chocolate-chip-cream-cheese-bars/ Fri, 17 Jan 2025 19:31:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100626

    Ingredients

    • 1 package German chocolate cake mix (regular size)
    • 1/3 cup canola oil
    • 1 large egg
    • FILLING:
    • 1 package (8 ounces) reduced-fat cream cheese
    • 1/3 cup sugar
    • 1 large egg, lightly beaten
    • 1 cup miniature semisweet chocolate chips
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes.
    2. For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping.
    3. Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.

    Nutrition Facts

    1 bar: 187 calories, 9g fat (3g saturated fat), 24mg cholesterol, 207mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 3g protein.

    ]]>         Granola Cereal Bars https://www.tasteofhome.com/recipes/granola-cereal-bars/ Fri, 17 Jan 2025 19:24:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100166

    Ingredients

    • 1/2 cup packed brown sugar
    • 1/2 cup creamy peanut butter
    • 1/4 cup light corn syrup
    • 1 teaspoon vanilla extract
    • 2 cups old-fashioned oats
    • 1-1/2 cups crisp rice cereal
    • 1/4 cup miniature chocolate chips
    Text Ingredients

    Directions

    1. In a microwave-safe bowl, combine the brown sugar, peanut butter and corn syrup; cover and microwave on high for 2 minutes or until mixture comes to a boil, stirring once. Stir in the vanilla; add oats and cereal. Fold in chocolate chips. Press into a 9-in. square pan coated with cooking spray. Cool and cut into bars.
    Love granola bars but don't always have time to make a batch? Next time you're at the store pick up a box from one of these healthy granola bar brands.

    Nutrition Facts

    1 bar: 199 calories, 7g fat (2g saturated fat), 0 cholesterol, 88mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 5g protein.

    ]]>         Peanut Bars https://www.tasteofhome.com/recipes/peanut-bars/ Fri, 17 Jan 2025 19:23:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100096

    Ingredients

    • 1 cup butter, softened
    • 2 cups sugar
    • 1 cup creamy peanut butter
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 cup water
    • 1/2 cup 2% milk
    • FROSTING:
    • 3/4 cup creamy peanut butter
    • 1/4 cup butter, softened
    • 3-3/4 cups confectioners' sugar
    • 5 to 6 tablespoons 2% milk
    • 1 cup chopped unsalted peanuts
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Grease two 13x9-in. baking pans.
    2. In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, beating well after each addition.
    3. Transfer to prepared baking pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for frosting, in a large bowl, beat peanut butter and butter until blended. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency.
    4. Remove cakes from oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely.

    Test Kitchen Tips
  • To soften butter super-quick, partially unwrap the butter (use the wrapped half as a handle to keep your hand clean) and shred it using the largest holes of your box grater. The butter will reduce to a fluffy heap and soften faster. Shredded butter is ready to use in your recipe right away.
  • Can't resist a taste before the party begins? Cut the bars and arrange them on a plate. Your guests will never guess there's a piece missing.
  • Hungry for more? Try these seriously good peanut butter desserts.
    • ]]>         Shortbread Lemon Bars https://www.tasteofhome.com/recipes/shortbread-lemon-bars/ Fri, 17 Jan 2025 19:18:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099799

    Ingredients

    • 1-1/2 cups all-purpose flour
    • 1/2 cup confectioners' sugar
    • 1 teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 3/4 cup cold butter, cubed
    • FILLING:
    • 4 large eggs
    • 2 cups sugar
    • 1/3 cup lemon juice
    • 1/4 cup all-purpose flour
    • 2 teaspoons grated lemon zest
    • 2 teaspoons grated orange zest
    • 1 teaspoon baking powder
    • TOPPING:
    • 2 cups sour cream
    • 1/3 cup sugar
    • 1/2 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball.
    2. Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes.
    3. In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling.
    4. Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

    Nutrition Facts

    1 bar: 172 calories, 9g fat (5g saturated fat), 51mg cholesterol, 70mg sodium, 20g carbohydrate (15g sugars, 0 fiber), 2g protein.

    ]]>         Bake-Sale Lemon Bars https://www.tasteofhome.com/recipes/bake-sale-lemon-bars/ Fri, 17 Jan 2025 19:13:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098187

    Ingredients

    • 3/4 cup butter, softened
    • 2/3 cup confectioners' sugar
    • 1-1/2 cups plus 3 tablespoons all-purpose flour, divided
    • 3 large eggs
    • 1-1/2 cups sugar
    • 1/4 cup lemon juice
    • Additional confectioners' sugar
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1-1/2 cups flour. Press onto bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until golden brown.
    2. Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining 3 tablespoons flour until frothy; pour over hot crust.
    3. Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers.

    Test Kitchen tips
  • Bottled lemon juice works here, but for the most lemony lemonness, squeeze your own, fresh. Better yet, zest that lemon before squeezing, then add 1 teaspoon of the grated zest to the filling.
  • Line the pan with nonstick foil before baking, and the bars will come out easily when they're done. No cleanup needed!

    • Nutrition Facts

    1 bar: 247 calories, 10g fat (6g saturated fat), 62mg cholesterol, 88mg sodium, 37g carbohydrate (26g sugars, 0 fiber), 3g protein.

    ]]>         Strawberry Cheesecake Bars https://www.tasteofhome.com/recipes/strawberry-cheesecake-bars/ Mon, 03 Feb 2025 06:51:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081182

    Ingredients

    • 2-1/3 cups graham cracker crumbs
    • 2/3 cup sugar
    • 1/2 cup butter, melted
    • FILLING:
    • 2 packages (8 ounces each) cream cheese, softened
    • 1/2 cup sugar
    • 1/4 cup heavy whipping cream
    • 1 tablespoon lemon juice
    • 1-1/2 teaspoons vanilla extract
    • 2 large eggs, room temperature
    • TOPPING:
    • 3/4 cup sugar
    • 3 tablespoons cornstarch
    • 1 pound chopped fresh strawberries, chopped
    • 1 tablespoon lemon juice
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a small bowl, combine graham cracker crumbs and sugar. Stir in melted butter. Press into bottom of prepared pan. Bake until edges just begin to brown, 13-15 minutes. Cool completely on a wire rack.
    2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust.
    3. Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
    4. For topping, in a small saucepan, mix sugar and cornstarch. Add strawberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely; spread over filling. Cover; refrigerate until set, 8 hours or overnight. Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

    Nutrition Facts

    1 bar: 230 calories, 13g fat (7g saturated fat), 48mg cholesterol, 141mg sodium, 27g carbohydrate (20g sugars, 1g fiber), 3g protein.

    ]]>         Snickerdoodle Cheesecake Bars https://www.tasteofhome.com/recipes/snickerdoodle-cheesecake-bars/ Mon, 28 Oct 2024 14:41:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051682

    Ingredients

    • COOKIE CRUST:
    • 3/4 cup butter, softened
    • 3/4 cup sugar
    • 1 large egg, room temperature
    • 1-1/2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • CHEESECAKE FILLING:
    • 2 packages (8 ounces each) cream cheese, softened
    • 3/4 cup sugar
    • 2 large eggs, room temperature
    • 1/2 cup sour cream
    • 1-1/2 teaspoons vanilla extract
    • TOPPING:
    • 1 cup all-purpose flour
    • 1/4 cup packed brown sugar
    • 1/4 cup sugar
    • 1-1/2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 6 tablespoons butter, melted
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Grease a 9-in. square, parchment-lined baking dish.
    2. In a large bowl, beat butter and sugar on medium speed until fluffy, 2-3 minutes. Add egg and vanilla extract; beat another 1-2 minutes until pale in color. In a small bowl, whisk together flour, baking powder, cinnamon and salt. Beat dry ingredients into sugar mixture on medium speed until a cookie-like batter forms, 1-2 minutes, scraping the sides as needed. Press dough into bottom of prepared baking dish to form an even layer. Bake 18-20 minutes or until light golden brown. Cool completely.
    3. Reduce oven temperature to 325°. In a large bowl, beat cream cheese until smooth, 5-6 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
    4. In a small bowl, stir together flour, sugars, cinnamon and salt until combined. Stir in melted butter to form a crumbly mixture. Sprinkle evenly over top of cheesecake filling. Bake 40-45 minutes or until top is lightly browned and cheesecake is slightly wiggly.
    5. Remove from oven; cool to room temperature on a wire rack. Cover; refrigerate at least 6 hours or overnight. Cut into squares; serve.

    Nutrition Facts

    1 cheesecake bar: 572 calories, 34g fat (20g saturated fat), 137mg cholesterol, 487mg sodium, 61g carbohydrate (36g sugars, 1g fiber), 8g protein.

    ]]>