Iced Oatmeal Bars

 I would bake these in a cookie sheet next time just to see if they cook quicker and can get more out of it. Don't go over the time. It will look jiggly but will firm up as it cools 

https://www.brownedbutterblondie.com/iced-oatmeal-cookie-bars/

Lemon Bars earlier this year

 I tried these and I don't think they were perfect but we couldn't stop eating them. B wanted me to keep it. I can compare with others Ive tried. 

via https://www.lifeloveandsugar.com/easy-lemon-bars-recipe/

Crust

• 2 cups + 2 tbsp (276g) all-purpose flour
• 1 cup (115g) powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla
• 1 cup (224g) unsalted butter, melted

Filling

• 2 1/2 cups (518g) granulated sugar* 
• 1/2 cup (65g) all-purpose flour
• 7 large eggs
• 1 cup (240ml) fresh lemon juice (4-5 lemons)
• Pinch salt

Instructions

1. Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
2. To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
3. Add the melted butter and vanilla extract and stir to combine completely.
4. Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.
5. Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
6. To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don’t over mix. 
7. Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
8. Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they’ll last for 5-6 days.

Vegan Lemon Bars

 I made these for Mother's Day for a friend and their lemon flavor is outstanding. They're not as custardy as non but I loved the crust (total perfection) and the topping was still just a lemony tall bite of goodness. She loved them and so did I. 

via https://www.noracooks.com/vegan-lemon-bars/

SHORTBREAD CRUST:

• ▢ 1/2 cup vegan butter, melted (I love country crock plant based olive oil butter)
• ▢ 1/4 cup granulated sugar
• ▢ 1 cup all purpose flour
• ▢ 1/4 teaspoon salt

LEMON FILLING:

• ▢ 3/4 cup lemon juice, from about 4 large lemons
• 2 teaspoons lemon zest
• ▢ 1 1/2 cups granulated sugar
• ▢ 1 1/4 cups full fat coconut milk, using mostly the white part (just from one can, only leave a about a cup of clearish liquid left in a cup)
• ▢ 6 tablespoons cornstarch
• ▢ tiny pinch of turmeric, optional for color (1/8th teaspoon)

FOR SERVING:

• ▢ powdered sugar, for dusting the tops
• Preheat the oven to 350 degrees F and line an 8 by 8 inch pan with parchment paper, leaving a little overhang for easy removal.
• Make the crust: In a medium bowl, add the mix together the melted vegan butter, sugar and salt. Add the flour and stir until combined. The dough will be thick. Press it into the pan with your hands, evenly and firmly. Bake for 16-18 minutes until the edges are very lightly browned. Set aside.
• Make the filling: In a medium saucepan, add the lemon juice, lemon zest if using for even more lemon flavor, sugar, coconut milk and cornstarch + tiny pinch of turmeric for color, if desired. Whisk well to dissolve the cornstarch. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. (see photos in post above for reference)
• Spread the filling over the crust evenly, using a spatula if needed to smooth. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set.
• Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and cut into 16 squares. 
• Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too. Enjoy!

Lemon Bars (Janae's)

 My friend Janae found this recipe and made them for her son's lemonade stand. They were a huge hit. I tried one of her "flops" and it was still stinking delicious. Thicker custardy topping that cuts pretty well. A really sturdy base. I'm a sucker for a good lemon bar and I love trying different recipes. 

via https://sallysbakingaddiction.com/lemon-bars-recipe/#tasty-recipes-67259-jump-target

• 1 cup (230g; 2 sticks) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)

Lemon Filling

• 2 cups (400g) granulated sugar
• 6 Tablespoons (46g) all-purpose flour
• 6 large eggs
• 1 cup (240ml) lemon juice (about 4 lemons)
• optional: confectioners’ sugar for dusting

1. Instructions

1. Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
2. Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
3. Make the filling: Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
4. Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
5. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
6. Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.

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Notes

1. Glass Dish: Use a ceramic or glass pan. I always detect a slight metallic flavor in the lemon bars when baked in metal pans.
2. Halve the Recipe: Halve each of the ingredients to yield around 12 squares in a 9×9-inch baking pan. Same oven temperature. Bake the crust for 16-18 minutes and the bars for 20 minutes or until the center no longer jiggles.
3. Sifting: More often than not, the flour doesn’t fully incorporate into the lemon filling unless it’s sifted with the sugar. As directed in the recipe, sift the two together before adding the eggs and lemon juice. I don’t always do this (and didn’t even do it in the video above!) but it’s preferred to avoid any flour lumps. If you have a sifter, it’s worth using. If you forget, it’s not a huge deal. Here is my favorite sifter. You use it again to dust the lemon bars with confectioners’ sugar.
4. Lemon Juice: For exceptional taste, I highly recommend fresh lemon juice.  Or use another fresh-squeezed citrus like grapefruit, blood orange, lime, or regular orange. You can slightly reduce the sugar if using a sweeter citrus. I recommend no less than 1 and 2/3 cup granulated sugar in the filling as it’s needed for structure.
5. Room Temperature: Bringing the eggs and lemon juice to room temperature helps them mix easier into the flour and sugar. However, I never notice a taste or texture difference when using cold. Room temperature or cold, use whichever!

Fudgy Chocolate Chunk Brownie

 These are very rich and very good.

via https://www.somethingswanky.com/fudgey-chocolate-chunk-brownies/ 

Ingredients

•  1/2 cup butter, softened
•  1 cup granulated sugar
•  1 tsp vanilla
•  2 eggs
•  1/4 tsp baking soda
•  1/4 tsp salt
•  1/2 cup all purpose flour
•  1/2 cup cocoa powder
•  2 cups chocolate chunks

Instructions

1. Preheat oven to 350ºF. Prepare an 8x8 baking pan by lightly spraying it with nonstick cooking spray and/or lining it with parchment paper.
2. Whisk together the butter and sugar until combined. Mix in the vanilla and the eggs, one at a time.
3. Mix in the baking soda and salt.
4. Add the flour and cocoa powder. Mix until batter forms.
5. Fold in the chocolate chunks. Pour batter into prepared pan and bake for 30 minutes.
6. Let cool completely before cutting and serving.

Healthier Banana Chocolate Chip Bars

These are so yummy. They don't usually survive the day if I make them in the morning. I can't seem to see if I've posted this before. Hope I haven't repeated. My nieces have some serious food allergies and at one point were allergic to nuts, soy, wheat and egg and these were one thing we found could be allergy friendly. Not only that they're delicious. And can totally be made with items that don't fit all those food allergies. 

Ingredients

• 2 1/4 cups gluten free oats (or not)
• 1/2 teaspoon aluminum free baking powder (or not)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 medium ripe bananas
• 2 teaspoons pure vanilla extract (gluten free, if desired)
• 1/4 cup unsweetened applesauce (or sub melted coconut oil or butter)
• 1/4 cup honey (agave nectar or maple syrup if vegan)
• 1/3 cup chocolate chips (vegan, if desired)
• For chocolate drizzle:
• 2 tablespoons chocolate chips (vegan, if desired)
• 1/2 teaspoon coconut oil
• I just sprinkle a few chocolate chips on top as they cool so I don't have to make a drizzle. 

Instructions

1. Preheat oven to 350 degrees F. Spray 9x9 inch baking pan with nonstick cooking spray.
2. To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. 
3. Transfer oat flour medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside.
4. Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
5. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. 
6. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
7. Prepare drizzle by adding 2 tablespoons of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine then drizzle over the top of bars. Cut bars into 16 squares and enjoy!

via: https://www.ambitiouskitchen.com/healthy-banana-bread-chocolate-chip-oat-breakfast-bars-vegan-gluten-free/?fbclid=IwAR1Qnje1UdAi58hIHL9FWQ3CKfBwbW4WSpuP4oyzWTuah9RdW82XhGOp7pQ

Peanut Butter Bars

2 cubes butter

1 cup peanut butter

2 cups of graham crackers-finely crushed

2 cups powdered sugar

2 cups chocolate chips

Melt the butter and peanut butter together in microwave. Stir in powdered sugar and graham crackers. Press mixture in a 9 x 13 pan.

Melt chocolate chips in microwave. Spread on the peanut butter mixture.

Chill to make firm. Cut and serve cold or at room temperature.

Chocolate Peanut Butter Bars

1 cup creamy peanut butter

6 tablespoons (3/4 stick) butter or margarine, softened

1 1/4 cups sugar

3 eggs

1 teaspoon vanilla extract

1 cup all purpose flour

1/4 teaspoon salt

2 cups milk chocolate chips

Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13x9 inch baking pan. Bake 25-30 minutes, or until edges begin to brown.

Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread the rest of the chocolate chips evenly over top. Cool completely. Makes 48 bars.