Holly Bars Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
• Pour 1/2 the can sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top.
• Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

Steps:

• 1. Blend butter, powdered sugar and egg yolks until smooth. Mix in flour until completely blended. Press mixture into ungreased 13 x 9" pan. Bake in preheated 350 degree oven 15 minutes. 2. Blend sweetened condensed milk, vanilla, and lemon juice until thoroughly mixed. Mixture will begin to thicken. Stir in cherries. 3. Let crust cool 5 min, then spread cherry mixture evenly over top. 4. In a small mixing bowl, beat egg whites until frothy. Beat in 1/4 cup sugar, 1 tbsp at a time; continue beating until thick and glossy. Carefully spread meringue over cherry mixture to cover completely. Sprinkle almonds over top. Return to oven and bake 20 minutes. 5. Cool 30 minutes, then cut into 2 x 1" bars while still warm and remove from pan. Place bars on a platter, cover with plastic wrap, and refrigerate.

Steps:

• Preheat oven to 350 degrees. In a 13 by 9 inch baking pan mix together butter and graham cracker crumbs. Press into bottom of pan.
• Sprinkle coconut, chocolate chips, and walnuts in layers evenly over crust. Drizzle sweetened condensed milk over the top. Bake for 25 to 30 minutes. Let cool completely before cutting into squares.

Steps:

• Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
• Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.