Bar Cookies

5 Smart Ways to Bake Better Bar Cookies
By Eat Right Montana

Easier to prepare and bake than regular cookies, bars are simple, versatile treats that can be filled with nutrient-rich ingredients like whole grains, fruit, nuts, and seeds. Bars are often served from the pan - making them the perfect holiday hostess gift or buffet contribution. For bars that are pretty enough to give as gifts, use a sharp chef’s knife to trim away any dry outer edges and cut bars to medium-size pieces.
1. Use the right sized pan.
When baking bar cookies, pay close attention to the size of the pan specified in the recipe. Using the wrong size pan changes the depth of the batter, which affects both cooking times and the texture of the bars. A pan that is too large can lead to dry, thin bars, while one that is too small can result in bars that are gummy in the center and more cakey than desired.
2. Prepare the pan properly.
For best results, use nonstick vegetable spray or solid shortening to grease baking pans or sheets. Salted butter may cause bars to stick or to get overly brown on the bottom. You can also line the pan with aluminum foil or parchment paper to insure easy removal. Most wrapped bars can be stored at room temperature for 3-4 days or frozen for several weeks.
3. Use the right kind of oil.
Lentils are a delicious, inexpensive, Montana-grown product that come in many colors: green, red, pink, brown, and even black. Busy cooks appreciate their versatility and the fact that they cook quickly (25-50 minutes) without soaking. A staple of Indian cuisine, lentils are often served as dal - spicy combinations of lentils, garlic, onions, vegetables, and curry.
4. Do not over-mix the dough.
As with quick breads and other cookie dough, it is important to prevent the gluten in the flour from developing too much. Thoroughly mix wet and dry ingredients (including the flour) separately. Once the two have been combined, stir only enough to moisten the dry ingredients. Too much mixing develops more gluten and leads to tough textures.
5. Monitor cooking times carefully.
Ideally, bake one pan of bar cookies at a time, placing the pan on a rack in the center of the oven. If using a glass or dark pan, reduce oven temperature by 25 degrees F. Check bars at least 5 minutes before the minimum baking time suggested in the recipe. Bars are done when a wooden pick inserted in the center comes out clean.

Oatmeal, Fruit, and Nut Bars

Source: Eat Right Montana
1 c brown sugar
2/3 c sugar
1/4 c margarine or butter
3 eggs
1 t vanilla
1 1/4 c peanut butter
4 1/2 c oatmeal
2 t baking soda
2 c total of craisins (dried cranberries), walnuts, pecans, chocolate covered raisins, raisins, chopped dried apricots or chocolate chips (one or a mixture)
1. Cream sugars and margarine/butter; add eggs, and vanilla; blend in peanut butter.
2. Stir in oatmeal and baking soda.
3. Mix in nuts, dried fruit, and/or chocolate chips.
4. Spread in a 15x10 inch baking pan and bake at 350 for 20 - 25 minutes. Don’t over bake. If they are browning too quickly, you may want to cover them with foil the last 5 - 10 minutes.

Fresh Apple Bars

Source: Gooseberry
Christmas 10th Anniversary
1 3/4 c. sugar
1 c. oil
3 eggs
2 c. flour
1 t baking soda
1/2 t salt
1/2 t cinnamon
2 c. apples, peeled, cored, and sliced
1 c. chopped walnuts
powdered sugar
Beat sugar, oil and eggs together. Add dry ingredients. Fold in apples and walnuts; pour into a greased and floured 13x9” baking pan. Bake at 350 degrees for 45-50 minutes. Cool in pan on wire rack. Cut into bars and sprinkle with powdered sugar.

Breakfast Bars

1 c firmly packed brown sugar
3/4 c butter, softened
1 3/4 c all-purpose flour
1 teaspoon salt
1/2 teaspoon baling soda
1 1/2 c quick cooking oats
1 (10 oz) jar preserves, flavor of choice
1. Combine sugar and butter: cream until light and fluffy
2. Add flour, salt, and baking soda, mixing well
3. Stir in oats
4. Press half of mixture into a greased 13x9 inch baling pan
5. Top with preserves spreading to 1/4 inch of edge
6. Press remaining crumb mixture on top
7. Bake at 400 degrees for 30-35 minutes
8. Cool 5 minutes
9. Cut into bars

Orange Slice Bars

1/2 c. butter, melted
2 c. firmly packed brown sugar
4 eggs, beaten
2 c. all-purpose flour
1 lb. candy orange slices - finely chopped
1 c. chopped pecans
1 c. sifted powdered sugar
Combine butter and brown sugar in a large mixing bowl; stir in eggs, mixing well. Add flour, chopped orange slices, and pecans; stir until well blended.
Pour batter into a well-greased 15x10x1-inch jelly-roll pan. Bake at 350º F. for 35-40 minutes. Cool 15 minutes in pan; cut into 2x2 inch squares. Cool completely in pan. Remove bars from pan; cut in half diagonally, and roll in powdered sugar. Yield: 6 dozen.

Caramel Peanut Bars

For the Dough:
1 c Butter, softened
1 c Sugar
1 Large Egg
1/4 t. Salt
2 t. Vanilla Extract
2-2/3 c All-Purpose Flour
For the Caramel:
2 c Sugar
1/2 c Water
1 c Whipping Cream
1 t Lemon Juice
Pinch of Salt
1-1/2 c Lightly salted shelled peanuts
For the Chocolate Sauce:
1 c Whipping Cream
8 oz. Semi-Sweet Chocolate, chopped
Heat the oven to 375 Degree F.  Coat a 9 x 9 baking pan with baking or cooking spray.
In a large bowl, use an electric mixer on medium speed to beat the butter and sugar together until light and fluffy.  Beat in the egg, salt and vanilla.  Add the flour and mix until just incorporated.  Press the dough into the prepared pan.  Bake until golden and firm, about 20-25 minutes.  Let cool in pan.
Meanwhile, make the caramel.  In a medium sauce pan over medium heat, combine the sugar and water,stirring until the sugar is dissolved.  Bring to a gentle boil and cook until the sugar reaches a medium brown, occasionally swirling the pan to prevent burning at the edges.
While the sugar cooks, in a small saucepan over medium-low, heat the cream until just warm.  Once the sugar is medium brown, add the lemon juice and salt, then gradually whisk in the warm cream.  The mixture will bubble vigorously.
Scatter the peanuts evenly over the cookie crust, then pour the caramel sauce over them.  Let cool for 10 minutes or until the caramel sets.
Once the caramel sets, make the chocolate sauce.  In a medium micro-saft bowl heat the cream until boiling.  Add the chocolate and let sit for 1 minute.  Stir with wooden spoon until completely smooth and glossy, then pour over the caramel and peanuts.
Refrigerate until firm, about 1 Hour.  Cut into 16 Bars.  Store bars in a single  layer in fridge. Print this post