SHORTBREAD CANDY BARS
Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter cups, toffee pieces, and whatever else your sweet tooth desires.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
- Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.
Nutrition Facts : Calories 352 g, Fat 20 g, Fiber 1 g, Protein 3 g
CANDY CANE SHORTBREAD BARS
I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. It's a hit wherever I take it. -Susan Ciuffreda, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan., Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack., In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set., Lifting with parchment, remove shortbread from pan. Cut into bars.
Nutrition Facts : Calories 265 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL CHOCOLATE SHORTBREADS
Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy -- they melt right into the cookie.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
- Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
- Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
- Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
- Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.
SHORTBREAD SUGAR COOKIE BARS
These shortbread sugar cookie bars are an easy, tasty variation on the traditional cookie.
Provided by southrncomfrt33
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
- Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 126 mg, Sugar 3.9 g
CANDY BAR SHORTBREAD
From the sales literature for the cookbook called "A Passion For Baking" by Marcy Goldman. I like that these have no cornstarch in them like some other recipes. These sound delicious and I am sure you could use your favorite chocolate bar. I am stashing this on Zaar to try with Reeses Cups. It is making me hungry just thinking about them! Just might have to break down and buy this cookbook.
Provided by Kats Mom
Categories Bar Cookie
Time 1h
Yield 2-3 dozen, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Stack 2 baking sheets together and line top sheet with parchment paper.
- In a mixer bowl, cream butter and sugar until blended.
- Add flour and salt and mix to make a stiff dough that does not quite hold together.
- Pat dough into a 13"x9" pan that is lined with parchment and set pan on prepared baking sheet OR pat dough in a rectangle (about 14" by 10").
- Bake until lightly golden, 25 to 40 minutes.
- Sprinkle chocolate on hot, uncut shortbread.
- Let set about 5 minutes and smear chocolate around.
- Cut into 2-inch squres and remove cookies to the fridge or freezer to set up.
Nutrition Facts : Calories 132, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 7.7, Carbohydrate 14.5, Fiber 0.3, Sugar 5.6, Protein 1.3
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MILLIONAIRE SHORTBREAD RECIPE - SOUTHERN LIVING
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- Prepare the Crust: Preheat oven to 350°F. Pulse flour, powdered sugar, pecans, and salt in a food processor until thoroughly combined and pecans are finely chopped, 8 to 10 pulses. Add butter, and pulse until mixture resembles coarse meal, 8 or 9 pulses. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture evenly and firmly into bottom of prepared pan.
- Bake in preheated oven until lightly browned, 18 to 22 minutes. Cool completely on a wire rack, about 30 minutes.
- Prepare the Caramel Layer: Stir together condensed milk, brown sugar, butter, cream, cane syrup, and salt in a large heavy saucepan. Cook over medium, stirring constantly, until a candy thermometer registers between 236°F and 239°F, about 20 minutes. Remove from heat, and stir in vanilla. Immediately pour over cooled crust, and spread to even thickness using a small offset spatula. Cool completely, about 2 hours.
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