dessert bar

A delcious and easy bar recipe, that will remind you of authentic Dutch Letters.

Dutch Letter Bars

butter

eggs

almond paste

sugar (+ extra for sprinkling)

all-purpose flour

Preheat the oven to 350°.

Combine all 5 ingredients together in mixing bowl, until well blended.

Grease a 9x13 inch pan.  You can use a slightly smaller pan if you&#039;d prefer your bars to be thicker.  I put mine in an 8x11.

Sprinkle the top of the bars with sugar.  This step is important, because it gives the top a slightly crisp texture, reminiscent of actual Dutch Letter Bars.

Bake for 30-35 minutes, or until the top is just lightly golden brown.

Cool completely before cutting into bars.

Loaded with marshmallows, a rich buttery flavor, soft melted caramels and crisp cereal, these are the best kind of no bake dessert bar.

Caramel Rice Krispie Treats

salted butter

salt

sweetened condensed milk

Werther's soft caramels

mini marshmallows

rice krispie cereal

Unwrap each caramel and put in a large...

Unwrap each caramel and put in a large pot over low heat. Add salt, butter, and sweetened condensed milk.

Allow mixture to sit and heat over low...

Allow mixture to sit and heat over low heat until fully melted. Stirring occasionally until well combined.

Once fully melted add the marshmallows and continue...

Once fully melted add the marshmallows and continue to stir the mixture till they are fully melted and mixed in.

In a large bowl add the cereal. Then...

In a large bowl add the cereal. Then pour the caramel-marshmallow mixture over the cereal. Using a lightly greased spatula mix the cereal and gooey mixture together till well combined.

Spread the cereal treat into a lightly greased...

Spread the cereal treat into a lightly greased 9x13 dish. Allow to cool and firm up. Cut into bars and enjoy.

https://mediavine-res.cloudinary.com/video/upload/seh9dwlquk943e8tub0g.mp4

Loaded with marshmallows, rich buttery flavor, and crisp cereal, Caramel Rice Krispie Treats are the best kind of no bake dessert bar. Light and airy with a chewy, soft texture what's not to love!?

The indulgence of cherry pie in a hand held bar. The buttery golden shortbread like crust is topped with a delicious cherry filling sprinkled with an oatmeal crumble that is crunchy, buttery, and sugary, and then is drizzled with a powdered sugar glaze, making it the ultimate decadent treat.

Cherry Pie Bars

unsalted butter

sugar

vanilla

baking powder

Flour (+ 2 more Tbs if needed)

brown sugar

quick oats

vanilla extract

heavy cream (or milk)

Preheat oven to 350 degrees, and prepare a 9 x 13 baking dish by lining it with parchment paper. Set aside.

In a large bowl or mixing bowl, cream together unsalted butter, granulated sugar, and vanilla for your cherry pie bar base.

Once butter, sugar and vanilla are creamed together, sift in flour, baking powder, and salt, and mix until combined and smooth.

Gently press the base into the prepared parchment lined baking dish, until it is evenly spread across the bottom.

Pour the tart cherry pie filling over the base, and spread it out evenly. Set aside

In a separate bowl, add all of the oatmeal crumble ingredients together, and use a fork to combine, mixing until just incorporated, but still lumpy, and crumbly.

Scoop crumble over the top of the sour cherry pie filling, covering it evenly.

Bake for 35-45 minutes, until lightly browned, and crust is cooked through.

Remove from oven and let cool completely.

Once cooled, whisk together powdered sugar, heavy cream (or milk), and vanilla extract, until combined, and at the desired consistency.

Drizzle glaze over the cooled bars, and then refrigerate for about 10 minutes to let them set up.

Slice into 16 bars, and serve. They will stay fresh 2-3 days outside of the fridge, a week if refrigerated, and 2-3 months if frozen.

These soft, chewy snickerdoodle bars have everything you love about the classic cookie in dessert bar form!

Snickerdoodle Bars

(226 grams) unsalted butter, softened

(200 grams) dark brown sugar

(100 grams) granulated sugar

baking soda

cinnamon

& 1/4 cups (270 grams) all-purpose flour

cinnamon-sugar*

Preheat oven to 350°F. Grease a 9″x 13″...

Preheat oven to 350°F. Grease a 9″x 13″ x 2" baking pan.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until fluffy. Add the baking soda, cinnamon, and salt, and mix until combined. Add the eggs and vanilla, and mix just until combined.

Add the flour, mixing on low speed just...

Add the flour, mixing on low speed just until combined.

Transfer the dough to the prepared pan, spreading...

Transfer the dough to the prepared pan, spreading evenly. Bake 30 to 35 minutes, or until set and lightly golden.

Place the pan on a wire rack to...

Place the pan on a wire rack to cool. Sprinkle the warm bars with cinnamon-sugar. Cool completely before cutting into bars.

Protein Pumpkin Chocolate Chip Bars

Large zucchini or yellow squash, puréed ((230 g))

Eggs

oz Can of pumpkin purée

1/4+2 Tbsp Almond butter ((90 g))

Tbsp Vanilla extract ((22 g))

Vanilla protein powder ((120 g)*)

Oat flour ((345 g))

Baking powder

tsp Kosher salt

tsp Baking soda

Tbsp Pumpkin pie spice

Tbsp Cinnamon

tsp Clove ((if you

tsp Nutmeg ((if you

Tbsp Liquid stevia,

Chocolate chips ((120 g))

Chop your zucchini into pieces (no need to peel)  and puree in a blender or food processor until smooth.

Whisk your eggs in a large mixing bowl.

Add almond butter, puréed zucchini, canned pumpkin, and vanilla extract. Mix well.

Add your dry ingredients (protein powder thru cinnamon) and mix until combined.

Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t throw a bunch of dry stevia in there as it can leave a weird, bitter aftertaste.

Stir in chocolate chips and pour into a parchment lined 9x13 pan. (I like to sprinkle extra chocolate chips over half the pan for the kids!)

Bake at 350 for about 30-35 minutes.

Sprinkle with flake salt and serve warm or cold, with a little butter, almond butter, honey or whipped cream! Or of course plain is great too. Enjoy!

This was really good...reminds me of the pumpkin loaf at Starbucks.

This rich, buttery blondie recipe is incredibly easy to make, with no mixer required! These blondies are packed with flavor without being overly sweet and have the perfect chewy texture. Using pantry staples, they come together super quick and are the perfect go-to treat when you need a sweet fix!

Easy Blondies Recipe

all purpose flour

cornstarch

½ tsp baking powder

(omit

chocolate chocolate

walnuts (roughly chopped. You can substitute with pecans, macadamia nuts

unsalted butter (melted)

eggs (room temperature)

tsps vanilla essence/extract

Preheat oven to 180 °C (350°F) conventional (see note 3 if using a convection oven with a fan) and line an 8x8 inch cake pan with parchment paper.

Sift together flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined and set aside.

Roughly chop the white chocolate (if using a block) and walnuts. Set aside.

In a large bowl add in sugar and melted butter. Using a whisk, mix until well combined. Avoid overmixing as we don&#39;t want to incorporate too much air into the batter. If the butter is hot, let it cool slightly before moving on to the next step.

Add in eggs and vanilla and mix until well combined - avoid overmixing. Get any batter off the whisk as the rest of the mixing will be done with a spatula.

Add in the presifted dry ingredients into the wet mixture and using a spatula, fold until just combined. Do not overmix.

Next add in the white chocolate and walnuts and fold until just combined. Do not overmix.

Distribute the batter evenly into the prepared cake tin. Level the top and drop the cake tin lightly on the counter to remove any large air bubbles.

Bake for 28-30 minutes, or until the top is lightly browned and set and a toothpick inserted into the centre comes out with a little bit of undercooked batter on the tip (see note 4).

Allow the blondies to cool in the cake tin for about 45 minutes to set, before lifting them out using the parchment paper. Slice and serve!

Great recipe! Just made a second time. My whole family loves these.

Omg this recipe is a perfection!!! 
It came out flawless. Chewy and it gets even better by the end if the day.
One question, the nutrition is aprox per piece?

This was my first time baking blondies and this recipe was just so good! I browned the butter and added dark chocolate chips to balance the sweetness fr me ! These were so yum and dense . Love!!

Hi! I baked mine for an extra 10 minutes and they STILL haven't set in the middle. What could I be doing wrong?

https://www.youtube.com/watch?v=iwGDz_XFpHU

This rich, buttery blondie recipe is incredibly easy to make, with no mixer required! These blondies are packed with flavor without being overly sweet and have the perfect chewy texture. 

RECIPE: https://cakesbymk.com/recipe/easy-blondies-recipe/
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🔹INGREDIENTS:

▢1¾ cups (210 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢½ tsp baking powder
▢¾ tsp salt - omit if using salted butter
▢¾ cup (130 g) white chocolate - cut into small chunks, or you can use white chocolate chips too 
▢¾ cup (75 g) walnuts - roughly chopped
▢1⅓ cups (266 g) light soft brown sugar - firmly packed 
▢1 cup (225 g) unsalted butter - melted
▢2 large eggs - room temperature
▢3 tsps vanilla essence/extract

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You've never had a BLONDIE like this before! Rich, buttery, chewy blondies

Chewy, fudgy and zesty. These lemon blondie bars are so fresh and delicious. They are very simple to and need only 5 ingredients to make and its ready in 20 mins. A quick sweet treat dessert bar that is easy and yummy.

Lemon Blondie Bars Regular Batch (in 20 mins)

castor sugar

lemons

butter (melted)

flour

lemon juice

tbsp icing sugar

Preheat the oven to 180 deg c, line an 8x8 inch square tin with melted butter and baking paper.

In a bowl add the castor sugar and lemon zest, rub together. Add melted butter and stir.

Add egg and stir. Add flour, lemon juice and stir. Optional: add a pinch of salt.

Transfer to the tin and bake for 12 mins.

Mix the glaze ingredients together until smooth and pour over the warm lemon Blondies. Let them set and cut into squares.

Top 7 dessert bar recipes from across the web

The most viewed dessert bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dutch Letter Bars

Caramel Rice Krispie Treats

Cherry Pie Bars

Snickerdoodle Bars

Protein Pumpkin Chocolate Chip Bars

Easy Blondies Recipe

Lemon Blondie Bars Regular Batch (i...

Top 7 dessert bar recipes from across the web

The most viewed dessert bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dutch Letter Bars

Caramel Rice Krispie Treats

Cherry Pie Bars

Snickerdoodle Bars

Protein Pumpkin Chocolate Chip Bars

Easy Blondies Recipe

Lemon Blondie Bars Regular Batch (i...

The most viewed dessert bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine