Chewy Brown Sugar Pear Bars Recipes

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CHEWY CHERRY BARS



Chewy Cherry Bars image

Provided by Food Network

Categories     dessert

Time 55m

Yield 16 bars

Number Of Ingredients 8

Crisco® Original No-Stick Cooking Spray
1/2 cup butter, softened
1 cup firmly packed brown sugar
1/2 tsp. almond or vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 tsp. baking powder
1 cup rolled oats, quick or old fashioned
1/2 cup Smucker's® Cherry Preserves

Steps:

  • HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
  • BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
  • SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
  • BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

CHEWY NO-BAKE GRAIN AND OAT BARS



Chewy No-Bake Grain and Oat Bars image

These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights-everyone will be happy.

Provided by Liesel Davis

Categories     Bon Appétit     snack     Granola     Oat     Butter     Breakfast     Honey     Nut     Vanilla

Yield Makes 15

Number Of Ingredients 9

4 tablespoons unsalted butter, cut into pieces, plus more
4 cups mixed unsweetened puffed grain cereal (such as corn, rice, kamut, and/or millet)
1 cup old-fashioned oats
1 1/2 cups dried fruit, nuts, seeds, unsweetened shredded coconut or coconut flakes, and/or chocolate chips, chopped if large
1/3 cup (packed) light brown sugar
1/3 cup honey
1/2 teaspoon kosher salt
1/3 cup creamy nut butter (such as cashew, almond, or peanut)
1 teaspoon vanilla extract

Steps:

  • Butter a 13x9" baking dish. Toss puffed cereals, oats, and dried fruits, nuts, seeds and/or coconut (all mix-ins except chocolate chips) in a large bowl with your hands to evenly distribute.
  • Bring brown sugar, honey, salt, and 4 Tbsp. butter to a boil in a small saucepan and let cook 1 minute. Remove from heat and whisk in nut butter and vanilla until smooth. Drizzle over puffed rice mixture and stir with a large rubber spatula until everything is evenly coated. If using chocolate chips, let mixture cool about 5 minutes before mixing in.
  • Scrape mixture into prepared dish and press and compact down into an even layer with buttered hands. Let cool at least 1 hour before cutting into bars.
  • Do Ahead
  • Bars can be made 1 week ahead. Store airtight at room temperature.

CHEWY CHOCOLATE PEANUT BUTTER BARS



Chewy Chocolate Peanut Butter Bars image

To help the chopped peanuts adhere to the chocolate topping, make sure you sprinkle them on top of the chocolate right after it's spread over the bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 48

Number Of Ingredients 10

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
1/2 cup crunchy peanut butter
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla
1 bag (12 oz) dark chocolate chips (2 cups)
1/2 cup salted dry-roasted peanuts, coarsely chopped

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour. In small bowl, stir flour, baking powder and salt; set aside.
  • In medium microwavable bowl, place butter and peanut butter. Microwave on High 30 to 45 seconds or until butter is melted. Add brown sugar and egg yolk; stir until mixed. Stir in vanilla and flour mixture. Stir in 3/4 cup of the chocolate chips. Spread in pan.
  • Bake 20 to 25 minutes or until just firm to the touch. Remove from oven; immediately sprinkle with remaining 1 1/4 cups chocolate chips. Let stand 2 to 3 minutes or until chips have softened. Spread softened chips evenly over top. Sprinkle with peanuts. Cool on cooling rack. Cut into 8 rows by 6 rows. Store in airtight container.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 8 g, TransFat 0 g

CHEWY PECAN BARS



Chewy Pecan Bars image

A friend from Texas gave me this recipe years ago. Because it's so easy to make, I've relied on it quite often.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

1/4 cup butter, melted
4 large eggs, room temperature
2 cups packed brown sugar
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped pecans
Confectioners' sugar

Steps:

  • Spread butter evenly in an ungreased 13-in. x 9-in. baking pan. In a large bowl, beat eggs, brown sugar and vanilla until blended. Combine flour, baking soda and salt; gradually add to egg mixture until well blended. Stir in pecans., Spread into prepared pan. Bake at 350° for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 120 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-PEAR CRUMBLE BARS



Cranberry-Pear Crumble Bars image

Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 1h

Yield One 9x9-inch pan

Number Of Ingredients 14

1 pound/454 grams pears (2 large), ripe but firm
2 cups/200 grams fresh cranberries
1/2 cup/101 grams granulated sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh ginger
2 cups/256 grams all-purpose flour
1 cup/220 grams light brown sugar, packed
1 cup/112 grams almond flour
1 cup/99 grams rolled oats
1 teaspoon kosher salt
1 cup/227 grams unsalted butter, melted and cooled
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
  • Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
  • Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
  • Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
  • Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

BROWN SUGAR BLONDIES



Brown Sugar Blondies image

A no-frills, basic brown sugar blondie. You can add various chips, but this recipe has a nice chewy caramel taste all on its own.

Provided by JCIPRIANO

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 cups packed light brown sugar
1 ½ cups all-purpose flour
1 cup chopped walnuts
½ cup melted butter
3 eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix brown sugar, flour, walnuts, butter, eggs, baking powder, vanilla extract, and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan.
  • Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
  • Remove from the oven and let cool for 10 to 15 minutes before slicing.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 37.3 g, Cholesterol 45.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 194.2 mg, Sugar 27.1 g

BUTTER PECAN COOKIE BARS WITH PENUCHE DRIZZLE



Butter Pecan Cookie Bars with Penuche Drizzle image

I have made these Butter Pecan Cookie Bars for many, many years. They are rich, chewy, nutty and buttery-all the good stuff. They freeze well, that is, if they last long enough. A little drizzle of old-fashioned penuche icing takes them over the top. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

2 cups packed dark brown sugar
1/2 cup butter, melted
2 large eggs, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans, divided
ICING:
3 tablespoons butter
1/4 cup packed dark brown sugar
1 tablespoon 2% milk
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

Nutrition Facts : Calories 212 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 103mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

How to bake pear bread crust?
Heat oven to 350°F. Combine butter and 2/3 cup brown sugar in bowl. Beat at medium speed until creamy. Add all remaining crust ingredients; continue beating until well mixed. Press half of crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake 9-11 minutes until edges are lightly browned. Combine all pear mixture ingredients in bowl.
What is the best way to cook pears in the oven?
Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper. Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan.
What are pears and spices and cream cheese?
Search recipes, ingredients, articles, products... Pears, spices and cream cheese are layered between a crunchy oat crust and topping. What does this mean? When you see this badge, you know it will be good!
How do you make pears with cranberries and orange juice?
You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes.

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