Starbucks Summer Fruit Cobbler Bars Copycat Recipes

Steps:

• Preheat oven to 350.
• Crust:.
• Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8-inch square pan.
• Poke few times with fork and bake for 25 minutes or until barely golden.
• Filling:.
• In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.
• Biscuit Layer:.
• Sift together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
• Combine milk and egg and add all at once to dry ingredients, stirring just until moist.
• Topping:.
• Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.
• Assembly:.
• Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough some what evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping.

Steps:

• Mix sugar and syrup together in a large saucepan and bring to a boil.
• Immediately remove from heat.
• Add peanut butter & vanilla and mix well.
• Stir in Spec. K gradually.
• Put in greased 9 x 13 pan.
• Melt chips together in microwave.
• Spread over the mixture.
• Chill 20 minutes to set the chocolate mix.
• Cut into bars and enjoy!
• Store at room temperature in a tightly sealed container.

Steps:

• In large bowl combine butter,margarine,white sugar,brown sugar, baking soda,salt, vanilla and eggs.
• Then add flour, chocolate chunks, white chocolate chips and heath bars.
• Mix well and spread batter in greased jelly roll pan (15X19). Bake at 350 for 20-25 minutes.

Steps:

• Pour syrup into a twelve-ounce mug, add a shot of espresso, and Peppermint syrup.
• Fill the remainder of the cup with steamed or heated milk. Garnish with whipped cream and red sugar sprinkles.
• Top with Whipped cream.
• Red sugar sprinkles.