Leave your Links: Heartland Turtle Bars
So? How did everyone enjoy these sweet bars? Leave your links here! Happy blog hopping :)
In the Oven: Heartland Turtle Bars
Posting date for this buttery dessert full of chocolate, caramel, oats and nuts is August 26th.
Heartland Turtle Bars
Baked Explorations: p. 99
FOR THE BAR TOPPING AND BASE
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup firmly packed dark brown sugar
1 3/4 cups rolled oats
1 cup (2 sticks) unsalted butter, melted
1 cup toasted pecans, chopped into large pieces
1 1/2 cups chocolate chips
FOR THE CARAMEL FILLING
1/2 cup firmly packed light brown sugar
10 tablespoons ( 1 and 1/4 sticks) unsalted butter, cut into cubes
2 tablespoons heavy cream
MAKE THE BAR TOPPING AND BASE
Preheat the oven to 350 degrees. Butter the sides and bottom of a 9-by-13-inch glass or light colored metal baking pan. Line the pan with parchment paper so that the paper overhangs the pan on two sides. Butter the parchment.
In a medium bowl, whisk together the flour, salt, and baking soda. Use your hands to rub in the brown sugar. Add the oats and stir until the ingredients are evenly combined. Make a well in the center of the dry ingredients, then pour in the melted butter and stir until the entire mixture is wet and combined.
Spread two-thirds of the mixture across the bottom of the prepared pan and bake for about 10 minutes. Remove the pan from the oven to cool (but leave the oven on). Sprinkle the pecans and chocolate chips across the cooled crust.
MAKE THE CARAMEL FILLING
In a medium saucepan over medium-high heat, melt the sugar and butter together. Bring the mixture to a boil and boil for 1 minute, stirring constantly (the caramel will begin to darken at this point). Remove the pan from the heat, stir in the cream, and pour the caramel directly over the chocolate pecan layer. Use an offset spatula to evenly distribute the caramel.
Sprinkle the remaining oatmeal mixture onto the caramel and bake for 10 to 12 minutes, or until the top is golden brown.
Let the bars cool in the pan for about 15 minutes, then place the pan in the refrigerator and chill for 1 hour to firm up.
Cut and serve.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Aunt Sabra King’s Pudding Bars
More in cups than in bars this week!
Aunt Sabra King’s Pudding Bars: Leave your Link!
In the Oven: Aunt Sabra King’s Pudding Bars
Yet another recipe with a crust and creamy filling! Who set up the scheduling for these recipes anyway! ;) (sorry!) Posting date for these is June 17th!
Aunt Sabra King’s pudding bars
recipe source: Baked Explorations by Matt Lewis and Renato Poliafito, p. 124
FOR THE GRAHAM CRUST
2 cups crushed graham cracker crumbs
1 tablespoon firmly packed dark brown sugar
1/2 tsp salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted
FOR THE CHOCOLATE PUDDING FILLING
4 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
3 tablespoon cornstarch
3/4 cup granulated sugar
6 egg yolks
1 teaspoon pure vanilla extract
2 cups whole milk
1/2 cup heavy cream
2 tablespoons whisky
Simple Whipped Cream for serving (optional, page 159)
Dark cocoa powder (like Vlarhona) for serving (optional)
MAKE THE GRAHAM CRUST
Preheat the oven to 325 degrees F.
In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour the butter over the crumb mixture and stir until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-by-13-inch pan and press it into the bottom and up the sides. Use the back of a large spoon to get an even layer. Place the crust in the refrigerator for 30 minutes. Bake the crust for approximately 10 minutes, or until it is golden brown. Set it on a wire rack to cool while you make the filling.
MAKE THE CHOCOLATE PUDDING
Place the chocolate in a medium heatproof bowl and set it aside.
In a large, heatproof bowl, whisk together the cornstarch and 1/2 cup of the sugar. Add the egg yolks and whisk until combined. Add the vanilla and whisk again.
In a medium saucepan over medium heat, whisk together the milk, cream, and the remaining 1/4 cup sugar. Bring the mixture just to a boil. Add a third of the hot milk mixture to the egg mixture, whisking constantly. Keep whisking the egg mixture and another third of the hot milk mixture. Transfer the egg mixture into the saucepan with the milk and mixture and, whisking constantly, bring it to a boil over medium-high heat. Boil for 2 to 3 minutes, or until the pudding is very thick.
Remove the pan from the heat and strain the mixture though a fine-mesh sieve directly over the chocolate. Stir until it is smooth. Add the whiskey and stir again.
ASSEMBLE THE PUDDING BARS
Let the pudding mixture cool for about 20 minutes. Whisk it one more time until it is smooth and pour it over the cooled graham crust. Spread the pudding into an even layer. Cover it with plastic wrap and refrigerate for at least 4 hours.
Cut into squares and serve with whipped cream and a sprinkiling of cocoa, if desired.
The bars can be stored, tightly covered, in the refrigerator for up to 2 days.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Peanut Butter and Jelly Bars
Lots of pretty bars this week. And welcome new baker Natalie of Brownie on the Bench!
Leave Your Links: Peanut Butter and Jelly Bars
Who made these bars, and what did you think? Leave your links and comments below!
In the Oven: Peanut Butter and Jelly Bars
Up next on the Baked Sunday Morning schedule: Peanut Butter and Jelly Bars! Get baking, and post your links on March 11.
PEANUT BUTTER AND JELLY BARS
Baked Explorations by Matt Lewis and Renato Poliafito, page 119
FOR THE SWEET PASTRY DOUGH
1/4 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
FOR THE PEANUT BUTTER FILLING
1 cup (2 sticks) unsalted butter, at room temperature
2 cups smooth peanut butter or 1 cup smooth peanut butter and 1 cup chunky peanut butter
1 3/4 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract
FOR THE CRUMB TOPPING
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/3 cup firmly packed dark brown sugar
2/3 cup rolled oats
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
FOR THE ASSEMBLY
2 heaping cups good-quality jelly or preserves
MAKE THE SWEET PASTRY DOUGH
Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. Put the sugar, flour, and salt in a food processor and pulse until combined. Add the butter and pulse until sandy (about 6 to 10 quick pulses). In a small bowl, whisk the eggs and pour them into the food processor. Pulse just until the dough begins to hold together. Form the dough into a disk, wrap it tightly in plastic, and refrigerate for at least 1 hour or overnight.
Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a rectangle slightly larger than 9 by 13 inches (the size of the pan) and about ¼ inch thick. (The dough might be sticky. Make sure to turn it with a bench knife or offset spatula as needed and keep the working surface floured. Some people find it easier to roll the dough between two layers of parchment paper. This can make it easier to transfer and be a bit less messy.)
Ever so gently, guide the dough into the pan and lightly press it—without pulling—into the bottom; it is not necessary to bring the dough up the sides of the pan, only to completely cover the bottom of the pan. Trim off any excess. Place the pan in the freezer for 30 minutes.
Preheat the oven to 375°F.
Remove the pan from the freezer, line it with aluminum foil, and fill it three quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until the crust is lightly browned. Transfer the pan to a wire rack to cool.
Reduce the oven temperature to 325°F.
MAKE THE PEANUT BUTTER FILLING
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the peanut butter and beat until combined. Add the confectioners’ sugar and vanilla and beat until smooth. Scrape down the sides of the bowl and beat again. Turn the mixture out onto the crust and, using an offset spatula, spread it into an even layer. Chill the peanut butter layer while you make the crumb topping.
MAKE THE CRUMB TOPPING
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon. Add the brown sugar and use your hands to rub it in until the mixture is uniform in color. Stir in the oats.
Place the dry mix in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and beat on low speed until loose crumbs form.
TO ASSEMBLE THE BARS
Spread the jelly in an even layer over the peanut butter filling. Sprinkle on the crumb topping until the jelly is no longer visible.
Bake the bars for 20 to 25 minutes, rotating the pan halfway through, or until the top is brown.
Transfer the pan to a wire rack to cool completely, then cut the bars and serve.
The bars can be stored in the refrigerator in an airtight container for up to 2 days.
Roundup: Grasshopper Bars