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In the Oven: Lemon Lime Bars

November 22, 2019 by Littlebakerbunny Leave a Comment

Next up on the schedule: bars with creamy citrus curd on a crisp coconut-graham crust! Posting date is December 1.

Lemon Lime Bars
 
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Author: Matt Lewis & Renato Poliafito
Yield: 24 bars
Ingredients
For the graham-coconut crust
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs (about 15-17 crackers)
  • 2 tablespoons firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
For the lemon lime filling
  • 11 large egg yolks
  • 3 large eggs
  • 1¾ cups sugar
  • ¾ cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grated lemon zest
  • 2 tablespoons grated lime zest
  • ¾ cup (1½ sticks) unsalted butter, softened and cut into 1-inch pieces
  • ⅓ cup heavy cream
Instructions
Make the graham-coconut crust
  1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
  2. On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
  3. Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  4. Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.
Make the lemon lime filling
  1. Increase the oven temperature to 325 degrees F. Put the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zests in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees F. on a candy thermometer, about 10 minutes.
  2. Remove from the heat and whisk in the butter and cream. Pour through a fine-mesh sieve directly into the cooled crust. Use a rubber spatula to press the curd through the sieve.
  3. Make sure the curd is evenly distributed. Tap the pan gently against the counter to make a level layer.
  4. Bake for 8 to 10 minutes, until the filling is just set. Transfer to a wire rack and let cool to room temperature. Wrap the pan in plastic (do not let the plastic touch the filling) and put it in the refrigerator for at least 2 hours. Cut into squares and serve.
  5. The bars will keep in the refrigerator, tightly covered, for 2 days.
3.5.3251

 

Filed Under: Baked: New Frontiers, Bars, In the Oven Tagged With: bars, citrus, lemon, new frontiers

Roundup: Peanut Butter Crispy Bars

November 4, 2019 by Sheri Leave a Comment

It’s no wonder these have been a long-time favorite at the bakery. Thumbs up all around!

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Filed Under: Baked: New Frontiers, Roundup Tagged With: bars, new frontiers, peanut butter

Leave Your Links: Peanut Butter Crispy Bars

November 2, 2019 by Sheri 7 Comments

Better than traditional Rice Krispy treats?

Filed Under: Leave Your Links Tagged With: baked occasions, bars, peanut butter

Roundup: Honeycomb Bars

May 20, 2019 by Sheri Leave a Comment

Honeycomb bars – delicious, and best for dessert! Plus Little Baker Bunny went rogue with the amazing s’more nut bars, and Kat classed it up with cherries and maple in hers.

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Filed Under: Baked Occasions, Roundup Tagged With: almonds, bars, honey, new frontiers

Leave Your Links: Honeycomb Bars

May 18, 2019 by Sheri 3 Comments

Breakfast or dessert – what’s the verdict?

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: almonds, bars, honey, new frontiers

In the Oven: Honeycomb Bars

May 10, 2019 by Littlebakerbunny Leave a Comment

Next up on the schedule is a recipe that works as well for breakfast as it does for dessert — Honeycomb Bars. Posting date is May 19.

Honeycomb Bars
 
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Author: Matt Lewis & Renato Poliafito
Yield: 24 bars
Ingredients
FOR THE SWEET TART DOUGH
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup sugar
  • 2 teaspoons heavy cream
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • Pinch of salt
FOR THE HONEYCOMB BAR FILLING
  • ¾ cup dried cherries, chopped
  • ⅓ cup diced candied orange peel (see page 28)
  • 2 tablespoons cake flour
  • Pinch of salt
  • 1⅓ cups sugar
  • 1¼ cups heavy cream
  • ⅓ cup honey
  • ½ cup (1 stick) unsalted butter
  • Shot of brandy or bourbon
  • 2½ cups sliced almonds, toasted
Instructions
Make the sweet tart dough
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined.
  2. In a small bowl whisk together the heavy cream, egg yolk, and vanilla. Add this to the butter and sugar mixture and beat until incorporated. Scrape down the bowl and add the flour and salt until just combined.
  3. Turn out the mixture onto a lightly floured surface and form into an oblong disk. Wrap the disk tightly in plastic and refrigerate for 30 minutes.
  4. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.
  5. Roll out the dough into a large rectangle roughly the shape of the pan. Transfer the dough to the pan, and press into the bottom of the pan (do not press up the sides). Don’t worry if you aren’t able to roll out a perfect crust. The dough is quite forgiving and can be pressed, in pieces, into the pan by hand. Cover the dough with a sheet of parchment paper (see page 95). Place dried beans or pie weights over the dough and bake for 10 minutes. Remove the beans and parchment paper and bake for another 5 minutes. Transfer from the oven to a cooling rack. Keep the oven on while you make the filling.
Make the honeycomb bar filling
  1. In a medium bowl, toss together the dried cherries, orange peel, cake flour, and salt. Set aside.
  2. In a large saucepan over medium heat, stir together the sugar, heavy cream, honey, and butter. Clip a candy thermometer to the side of the pan and bring the mixture to the soft ball stage, approximately 240 degrees F. Do not stir the mixture while it is coming to this stage.
  3. Once the mixture reaches 240 degrees F., add the brandy and remove from the heat.
  4. Fold the dry ingredients and the almonds into the hot sugar mixture and pour the mixture into the sweet tart crust. Spread the filling evenly, and smooth the top.
  5. Bake for about 15 minutes or until the bar is golden and bubbly.
  6. Remove from the oven and allow to cool completely before cutting.
  7. Bars can be stored at room temperature, covered and sealed, for up to 4 days.
3.5.3251

 

Filed Under: Baked: New Frontiers, Bars, In the Oven Tagged With: almonds, bars, honey, new frontiers

Roundup: Millionaire’s Shortbread

February 1, 2019 by Sheri Leave a Comment

Accolades all around for luxury shortbread, no surprises here!

Filed Under: Roundup Tagged With: baked occasions, bars, caramel

Leave Your Links: Millionaire’s Shortbread

January 26, 2019 by Sheri 6 Comments

Leave your links here for this fancied up shortbread!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: bars, caramel, new frontiers

In the Oven: Millionaire’s Shortbread

January 18, 2019 by Littlebakerbunny 1 Comment

Next up on the schedule: the “Rich Man’s Twix.” Posting date is January 27!

Millionaire's Shortbread
 
Print
Author: Matt Lewis & Renato Poliafito
Yield: 24 bars
Ingredients
For the shortbread
  • ½ cup sugar
  • 1¼ cups (2½ sticks) unsalted butter, softened
  • 2½ cups all-purpose flour
  • 1 large egg yolk, slightly beaten
For the caramel filling
  • 28 ounces sweetened condensed milk (two 14-ounce cans)
For the chocolate glaze
  • 6 ounces dark chocolate (60% cacao), coarsely chopped
  • 1 teaspoon light corn syrup
  • ½ cup (1 stick) unsalted butter, softened, cut into cubes
Instructions
Make the shortbread
  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended.
  3. Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.
  4. Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining ½ cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
  5. Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.
Make the caramel filling
  1. Stovetop method: Put the sweetened condensed milk in a medium heatproof bowl and set it over a saucepan of boiling water over low heat. Cook for 1 to 1 ½ hours, until thick and caramel colored. Remove the bowl from the pan and beat until smooth.
  2. Microwave oven method: Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth. Cook on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.
  3. Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
Make the chocolate glaze
  1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
  2. Put in the refrigerator for 1 hour, or until the glaze hardens.
  3. Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.
  4. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
3.5.3251

 

Filed Under: Baked: New Frontiers, Bars, In the Oven Tagged With: bars, caramel, chocolate, new frontiers

Roundup: Baked Bars

March 26, 2018 by Sheri Leave a Comment

Lovely bars this week!

Filed Under: Baked: New Frontiers, Roundup Tagged With: bars, new frontiers

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