DREAM BARS
Dream Bars come from Hillary Lawson of Plummer, Idaho. "These bar cookies are a family favorite and excellent travelers," explains Hillary. "Wonderfully moist and chewy, they're define winners with the men and kids."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 123 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
DREAM BARS
Provided by Carla Rollins
Categories Mixer Chocolate Dessert Bake Kid-Friendly Back to School Gourmet Small Plates
Yield Makes 48 (2- by 1-inch) bars
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Grease a 13- by 9- by 2-inch baking pan and line bottom and sides with wax paper, then butter paper.
- Spread brownie batter evenly in pan.
- Make chocolate chip dough:
- Whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus remaining whole egg to butter mixture, beating with mixer until creamy. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
- Top brownie batter evenly with spoonfuls of cookie dough, spreading gently with back of spoon to form an even layer.
- Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, about 1 1/4 hours. Cool completely in pan on a rack, about 2 hours. Invert onto a cutting board, remove paper, and cut into bars.
DREAM SQUARES
A delightful square - so delicious - beautiful as a dessert - or as one of many on a dessert tray!!
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 1 8-inch square pan
Number Of Ingredients 9
Steps:
- BASE: Melt 3/4 cup margarine. Add graham crumbs. Press half the mixture into an 8-inch square baking pan. Bake for10 minutes at 350°F Cool completely.
- FILLING: Combine icing sugar, cocoa, margarine and vanilla. Beat with electric mixer for 3 minutes. Pour over first mixtue.
- MIX: Combine melted margarine, beaten eggs and cocoa. Mix well. Pour over top of filling and put the rest of the crumbs on top.
- Refrigerate for 2 hours and serve.
Nutrition Facts : Calories 4021.1, Fat 294.6, SaturatedFat 51.8, Cholesterol 423, Sodium 3842.1, Carbohydrate 328.9, Fiber 9.3, Sugar 262.4, Protein 28.4
CHOCOLATE CHIP DREAM BARS
Dreaming of a rich chocolate bar? Here it is--ready to be the best on a cookie tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes.
- Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.
- Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.
- In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 80 mg
PINEAPPLE DREAM SQUARES
These a very sweet and delicious squares, I'm sure everyone will love them. A variation of this is to melt 2 squares semi-sweet chocolate with 1 tsp. vegetable oil. Drizzle over cooled squares. Let chocolate set before cutting into squares.
Provided by Chef mariajane
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- TO MAKE BASE;
- Preheat oven to 350°F Spray a 9-inch square pan with cooking spray. In a medium bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Press into bottom of pan. Bake until lightly browned, 12-15 minutes. Cool slightly.
- TO MAKE TOPPING:.
- In a medium bowl, whisk eggs just until blended. Stir in remaining ingredients. Spread over base.
- Bake until topping is set but still soft in center, 40-45 minutes. Cool completely on a wire rack. Cut into squares. Keep refrigerated.
RED CHERRY DREAM SQUARES
I forget where I got this recipe, but my family has enjoyed it for years. It's a fun and different way to prepare a cake mix.
Provided by Bertha C.
Categories Dessert
Time 50m
Yield 1 9x13 baking pan
Number Of Ingredients 7
Steps:
- Heat oven to 350 deg.
- Grease 13x9" pan.
- In large bowl, combine cake mix, 1 cup of the rolled oats and 6 T of the margarine; mix until crumbly.
- Reserve 1 cupcrumbs for topping.
- To remaining crumbs, add 1 egg; mix until well blended.
- Press into greased pan.
- Pour cherry pie filling over crust; spread to cover.
- To reserved crumbs in large bowl, add remaining 1/4 cup rolled oats and 2 T margarine, nuts and brown sugar; mix well.
- Sprinkle over cherry filling.
- Bake at 350 deg for 35-40 minutes until golden brown.
- Cool completely.
- If desired, serve with whipped cream.
Nutrition Facts : Calories 4807.2, Fat 196.2, SaturatedFat 74.4, Cholesterol 455.5, Sodium 4794.1, Carbohydrate 714.6, Fiber 24.4, Sugar 343.6, Protein 61.1
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DECADENT DREAM SQUARE RECIPE - MY ISLAND BISTRO KITCHEN
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Cuisine CanadianEstimated Reading Time 8 minsCategory Dessert
- Drain and chop cherries. Blot, or wrap, chopped cherries in paper towel to soak up excess moisture. Chop pecans and cut up dates. Measure coconut. Set cherries, nuts, dates and coconut aside.
- In bowl of stand mixer fitted with paddle attachment, mix flour and sugar together. With mixer set at medium speed, mix in the butter just until crumbly. A food processor may, alternatively, be used to make the base, pulsing the mixture for just a very few short bursts. Mixture will appear dry using either method.
- In bowl of stand mixer fitted with paddle attachment, beat the eggs lightly at medium-low speed. Increase speed slightly and beat in brown sugar, vanilla, and almond extract. Mix flour and baking powder together in small bowl. Reduce mixer speed to low and add the dry ingredients. Increase speed slightly and beat just until ingredients are combined and mixture is smooth.
- Place butter in bowl of stand mixer fitted with paddle attachment and beat at medium speed until creamy. Blend in the almond and vanilla extracts. Reduce mixer speed to low and gradually add the sifted icing sugar, about one-half cup at a time. Add the water (or milk), a couple of teaspoons at a time as the icing sugar is being blended in. If desired, add a smidgeon of pink food coloring gel to tint the icing soft pink. Increase speed to medium-low to blend ingredients then increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional milk or water may be required to make icing of desired spreading consistency. If adding additional milk or water, add by ½ teaspoon at a time. Icing should be of spreading consistency but not “soupy”.
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