Bar Cookies Recipes
Bar Cookies Recipes can be found here! Visit our delicious collection of Bar Cookies Recipes today and start cooking right now!
Bran Apricot Bars Recipe
Ingredients:
1/2 c apricots (dried); chopped
1/2 c butter (or margarine)
1/4 c sugar (powdered)
1/2 c flour; sifted
3/4 c bran cereal (whole)
1 c sugar (brown)
half a tsp of vanilla extract
half a tsp of salt
half a tsp of baking powder
1 c of water
2 pcs of egg
Instructions:
Pour water into a saucepan. Add apricots. Bring to a boil over medium heat. Simmer for about 8-10 minutes (covered); and then drain. Let it cool.
In a bowl, mix butter with the 1/4 cup of sugar until creamy. Add flour followed by the cereal, and then blend well. Pour mixture into a pan (9×9x2 inches). Press onto the base. Bake for about 13-15 minutes at 350 degrees F.
In another bowl, beat eggs till it thickens and achieves a lemony color. Add vanilla and sugar (brown). Afterward, sift the remaining ingredients together then combine with egg mix. Add apricots.
Stir well, and then pour onto cereal crust. Bake it at 350 degrees F (for about 25-30 minutes). Let it cool then slice into rectangles.
>> Bran Apricot Bars Recipe
German Chocolate Cookie Recipe
Ingredients:
For Crust:
a pack of cookies (choco chip, 18 ozs); chilled
For Filling:
1 can of pecan frosting (coconut, 15 ozs)
1 can of condensed milk (sweetened, 14 ozs)
2 pieces of eggs
2 teaspoons of vanilla
For Topping:
1.5 cups of choco chips (semi-sweet)
3 tablespoons of oil
a cup of pecans; chopped coarsely
Instructions:
Preheat the oven (350 degree F). Slice cookies into half-inch pieces and arrange slices on 15″ x 10″ x 1″ ungreased baking pan. Put flour on your fingers and press the dough firmly and evenly on the baking pan, creating the crust. Put into oven ’til crust is a bit gold brown in color, or approximately 8 to 12 minutes.
Beat the eggs ’til foamy and pour the rest of the ingredients for filling. Continue beating with moderate speed for a minute or ’til well-blended. Slowly spread the mixture evenly on the half-baked crust. Return to oven and bake ’til the surface is dark gold brown in color or around 20 to 25 minutes, and when center sets.
Using a saucepan, cook the oil and semi-sweet choco chips on moderate heat while stirring regularly. When the chips already melts completely, slowly pour and distribute evenly on filling. Add pecans on top and put into the refrigerator for about one and a half hour or ’til the chocolate sets.
>> German Chocolate Bars Recipe
Rich Chocolate Krispie Bars Recipe
Ingredients:
4 c of cereal (Cocoa Pebbles)
6 square pcs of baking chocolate (semi-sweet, 1 oz)
1/2 c of syrup (light corn)
1 Tbsps of butter (or margarine)
1/2 tsp of vanilla
Instructions:
Put the cereal into a big bowl; and then, mix the 2nd to the 4th ingredients in a microwave-safe bowl. Set the microwave to high, and then cook for 2.5 minutes. Stir the mixture halfway into cooking; and then stir in vanilla.
Place mixture on top of the cereal and blend thoroughly. Afterwards, press the mixture into a square baking pan (greased) or form into balls about an inch in size. Place inside the fridge. Cut it into squares.
>> Rich Chocolate Krispie Bars Recipe
Almond Cookie Recipe
Ingredients:
For the Crust:
1/2 c of butter; softened
1/2 c of almond; minced
1 c of apricot preserves
1 pkg of yellow cake mixture (with pudding)
For the Filling:
1 cream cheese (8 oz); melted
1/4 c of sugar
1 pc of egg
1/2 c of coconut; grated
1/3 c of apricot preserves
1/8 tsp of salt
2 Tbsps of flour
2 Tbsps of sugar
A tsp of vanilla extract
Instructions:
Preheat the oven at 350 degrees F. Apply ample grease on 13×9″ pan.
Blend butter plus cake powder mix in large mixing bowl. Use mixer with slow speed till mixture forms crumbs. Add in all the almonds. Stir and then reserve a cup of this mixture. Pour the rest into a pan and press lightly. Pour a cup of apricots on the crust, then spread evenly.
Beat remaining ingredients together, except coconut, until smooth.Add the rest of the apricot preserves and beat at slow speed. Spread evenly on the crust.
Add reserved coconuts with a cup of base mix. Smear over filling, and then bake till filling has set (about 30-40 minutes).
>> Apricot Almond Bars Recipe
Chocolate Caramel Bars Recipe
Ingredients:
1 pack of caramels (14 ozs)
1/3 c of milk (evaporated)
1 pack cake mix (chocolate,17.5 ozs)
3/4 c of softened butter
1/3 c of milk (evaporated)
1 c of nuts; chopped (opt)
1 pack choco chips (6 ozs)
Instructions:
In a pan, melt the caramels with 1/3 c evap milk and set it aside. Butter a 9×13-inch baking pan. Mix evap milk, cake powder mix, nuts and butter. Use your hands to stir till firm.
Push 1/2 of your dough into pan’s bottom. Bake for exactly 6 mins. at 350 degrees F. Drizzle choco chips on crust right after baking.
Spoon melted caramels on chocolate layer. Next, crumble other half of dough on top of your caramels & bake again for 15 to 18 mins. Let cool for a while, then chill for 30 mins.
>> Chocolate Caramel Bars Recipe
Baklava Bars Recipe
Ingredients:
2 cans of crescent rolls; refrigerated
3 to 4 c of walnut; chopped finely
1 tsp of cinnamon
1/2 c of sugar
For the Glaze:
1/2 c of honey
1/4 c of sugar
2 Tbsps of butter (or margarine)
2 tsps of lemon juice
Instructions:
Set oven at 350 degrees F. Open one of the dinner rolls, then roll it into two rectangles (long). Put it on 13×9″ pan (ungreased). Press rectangles firmly on the base, then carefully mold the crust up to 1/2″ on sides. Bake it for 5-7 minutes. Once done, take it out of the oven.
Using a big bowl – mix the sugar, cinnamon and walnuts. Spread evenly onto prepared crust. Roll out the second dinner roll can. Roll it into two rectangles (long), then cover the filling. Press edges together.
Score the top of the dough with 5 markings lengthwise, as well as 7 markings diagonally, to outline 28 diamond-shaped sections. Use the pointed end of the knife to do this.
Combine ingredients for glaze in small saucepan. Boil slowly then remove it from the heat. Spread 1/2 of the glaze over diamond shapes, and then place back into oven. Finally, bake till it browns (for another 25-30 minutes). Take out of oven and spread remaining sauce over diamonds. Leave to cool.
>> Baklava Bars Recipe
Chocolate Malt Bars Recipe
Ingredients:
1/2 c of shortening
1/2 tsp of vanilla
3/4 c of sugar
2 pcs eggs
2 squares (1-oz each) unsweetened melted chocolate; cooled
1/2 tsp salt
1/2 c of milk powder (malted)
1/2 tsp of baking powder
1 1/4 c of flour; sifted
For Frosting:
1/2 tsp salt
2 tbsps of butter; softened
1/4 c of milk powder (malted)
An oz of chocolate (melted)
2 to 3 c of sugar (powdered)
Instructions:
In a bowl, mix together sugar, vanilla and shortening until they are fluffy. Next, beat into your creamed sugar mixture your eggs. Then, add your chocolate.
Sift your dry recipe ingredients together then add this to your creamed mix. Evenly spread it out in your greased 8×8x2-inch baking pan. Then, bake in your oven for about 20-25 mins. at around 350 degrees fahrenheit.
To prepare frosting, Mix together all ingredients until the consistency will be easy for you to apply frosting to your bars.
>> Chocolate Malt Bars Recipe
Lemon Crescent Bars Recipe
Ingredients:
1/2 tsp of lemon rind; grated
1/2 tsp of baking powder
1 can of Pillsbury refrigerated crescent-shaped rolls (8 oz)
1 c of sugar
2 Tbsps of flour
2 Tbsps of juice (lemon)
2 Tbsps of butter, softened
2 pcs of eggs (large), whisked lightly
1/4 tsp of salt
1 c of coconut
Instructions:
Preheat your oven (375 degrees F). Unroll the dough to become two rectangles and set them in 13″ x 9″ baking pan, ungreased. Create the crust by pressing on bottom, as well as 1/2″ up on sides and press firmly on perforations in order to provide a seal. Put into preheated oven and bake in five minutes.
While waiting, combine the rest of the ingredients and mix thoroughly. Pour mixture on half-baked crust. Put back into oven and bake in another 12 to 17 minutes, ’til light gold-brown. Let it cool before cutting it into squares.
>> Lemon Crescent Bars Recipe
Rocky Road Fudge Bar Recipe
Ingredients:
For the bars:
1 ounce of chocolate; unsweetened
1 c of sugar
1/2-1 c of nuts; chopped
1 c of flour
1 tsp of baking powder
2 pcs of eggs
1 tsp of vanilla
1/2 c of butter
For the filling:
2 Tbsps of butter
8 ozs of cream cheese (set aside 2 ozs)
1/2 tsp of vanilla
1 pc of egg
1/2 c of sugar
1/4 c of nuts; chopped
2 c of mini marshmallows
6 ozs of choco chips
For the frosting:
1 oz of chocolate; unsweetened
1/4 c of butter
2 ozs of cream cheese; reserved
3 c of sugar; powdered
1/4 c of milk
1 tsp of vanilla
Instructions:
Set oven at 350 degrees F. Grease a pan (13 x 9 in) with butter, then flour. Using a separate pan, melt unsweetened chocolate and a half cup of butter. Then add a cup of sugar, a cup of flour, vanilla, 1 teaspoon of baking powder, 2 eggs and the chopped nuts into the choco-butter mixture. Whisk thoroughly and lay out in the pan prepared.
Using a bowl (small), mix the cream cheese (6 oz only) with 2 Tbsps of butter, half a tsp of vanilla, half a cup of sugar, a pc of egg. Blend the mixture at moderate speed for about a minute ’til the mixture becomes smooth. Add in the nuts; place on top of the choco mixture and drizzle w/ choco chips.
Cook it in the oven for about half an hour. Take the pan out of the oven and shower the mini marshmallows. Cook again for a couple of minutes more.
Using a big saucepan in low-level heat, melt 1/4 cup of butter, an ounce of chocolate, the two ounces of cream cheese, together with 1/4 cup of milk. Blend in sugar together with the vanilla, and stir ’til it becomes smooth. Take it out of the heat and immediately drizzle over the choco squares.
>> Rocky Road Fudge Bar Recipe
Pecan Pie Bars Recipe
Ingredients:
1 pkg of cake mix (yellow)
1 fresh egg (large)
1/2 c of butter (unsalted)
3 fresh eggs (large)
1/2 c of sugar (brown)
1.5 c of corn syrup (dark)
1.5 c of pecans (ground)
Instructions:
Preheat oven at 350 degrees F. Grease and flour a 9×13 inch baking pan.
Place 2/3 c of cake mix in another bowl; set it aside. Stir the remaining mix with butter and egg. Press firmly on the bottom and on pan sides. Bake for 15 to 20 mins or till slightly brown. Let it cool.
Combine the eggs, syrup, sugar, and other cake mix. Incorporate well and transfer over crust then sprinkle the pecans. Return it in the oven for another half an hour.
>> Pecan Pie Bars Recipe
Naniamo Bars Recipe
Ingredients:
1/4 c of sugar (white)
1/2 c of butter (unsalted); softened
5 Tbsps of powdered cocoa (unsweetened); sifted
1 beaten egg
1 3/4 c of cracker crumbs (Graham)
1 c of dried coconut flakes
1/2 c of almonds; chopped finely
3 Tbsps of heavy cream
1/2 c of butter (unsalted); softened
2 Tbsps of custard powder
2 c of powdered sugar; sifted
4 oz of baking chocolate (semisweet)
2 tsps of butter (unsalted)
Instructions:
Melt together the sugar, butter, and powdered cocoa in a bain-marie; stir constantly ’til smooth. Add egg. Stir continuously until it has thickened. Take out from the heat then stir in graham crumbs, almonds, and coconut. Press the batter onto the base of the metal pan, preferably an 8-inch square pan.
Beat the butter, custard powder, and cream ’til fluffy and light. Stir in powdered sugar. Incorporate well. Pour atop the batter. Refrigerate.
While waiting for custard to chill, melt chocolate with the butter in a small saucepan. Stir constantly ’til melted. Take out pan from the heat then drizzle over chilled concoction. Let it rest then cut to bars.
>> Naniamo Bars Recipe
Lemon Sunshine Bars Recipe
Ingredients:
2 c of flour
1 c of butter
4 pcs of eggs
4 Tbsps of lemon juice
1/2 c of Confectioner’s sugar; divided (reserve some for dusting)
2 c of sugar
2 Tbsp of lemon rind; grated
1/4 tsp of baking powder
Instructions:
Preheat your oven (350 degrees F). Mix powder sugar and flour together using small bowl and a mixer. Drop the butter to mix. Pour and pat mixture on 9″ x 13″ pan and bake (about 15-20 minutes).
Beat the eggs and gradually pour sugar, rind, juice as well as baking powder. Pour mixture on the half-baked crust then bake (another 20-25 minutes). Remove from oven and sprinkle powder sugar on it.
Put in refrigerator for four hours or you can cool it overnight. Slice into bars.
>> Lemon Sunshine Bars Recipe
Cappuccino Cookie Bars Recipe
Ingredients:
1 c of softened butter
1 c of sugar(light brown)
1 yolk of egg
1 tsp of vanilla extract
1.5 c of flour (all-purpose)
1/4 tsp of salt
1.5 c of walnuts; chopped
8 bars of chocolate candy (1.5-oz. each)
1/2 c of coffee beans; ground
Instructions:
Pre-heat oven at 350 degrees F. Prepare “9×13″ greased pan.
Mix sugar, butter, yolk & vanilla in large mixing bowl and beat until creamy.
Mix flour & salt together, then add to batter. Pour into pan and level onto the bottom. Bake pan for about 15 mins. Take out of oven then, place candy bars on top of the crust and leave until chocolate(bars) have melted.
Use spatula to completely spread out the melted chocolate. Next, sprinkle walnuts & coffee. Let cool totally before slicing in squares.
>> Cappuccino Cookie Bars Recipe
Chocolate Chip Cookie Bars Recipe
Ingredients:
1 1/3 c of flour;sifted
1/2 tsp of baking soda
1/3 c of shortening (vegetable)
3/4 c of sugar
1/4 c of hot water
1/2 tsp of salt
1 pc egg
1.5 tsps of vanilla extract
1 c of chocolate chips (semi-sweet)
Instructions:
Sift salt, baking soda & flour together. Cream sugar and shortening. Add in vanilla and egg then beat them until fluffy and light.
Add in those sifted ingredients then blend thoroughly. Add hot water then fold in choco chips. Pour into greased 8×8x2-inch pan and flour it lightly. Then bake for 35 to 40 mins. at 350 degrees F. Cut cooled cookie into small bars.
>> Chocolate Chip Bars Recipe
Apple Sour Cream Bars Recipe
Ingredients:
Sugar (confectioners’)
2 c of sugar (brown)
1 egg
1/2 c of butter; melted
1/2 c of nuts; chopped
1 c of sour-cream
1 teaspoon of vanilla (extract)
1 tsp of baking soda
2 c of apples; chopped
1/2 tsp of salt
1/2 of tsp of cinnamon
2 c of flour
Instructions:
Set power mixer to slow. Mix sugar (brown), butter and flour till we get little crumbs. Add the nuts. Pour batter (2 1/4 cups) into 9×13″ pan (ungreased) and then compress.
In another bowl, combine remaining ingredients other than apples well. Fold in apples. Spread the batter onto the crust. Bake for 35-40 minutes at 350 degrees F
>> Apple Sour Cream Bars Recipe
Fruitcake Bars Recipe
Ingredients:
1 1/4 c of water
1 tsp of Calumet (baking powder)
1/2 c of nutmeats; chopped
2 tsps. of cinnamon
1/3 c of shortening
1 tsp of baking soda
2 c of raisins
1 c of sugar (brown); packed
1/2 tsp. of nutmeg
2 c of flour
1 tsp of cloves
Instructions:
Preheat the oven at 350 degrees F. Combine sugar, shortening, water, as well as raisins together in saucepan. Let it boil.
Take away from heat, then leave to cool. Afterward, sift flour, then blend the powdered ingredients together. Next, stir in to raisin mixture. Add the nuts.
Afterward, pour mixture into greased 13×9″ pan and level out. Bake ’til no indentation is left when finger is pressed (about 35-40 minutes). Let cool then slice in to squares.
>> Fruitcake Bars Recipe
Southern Pecan Bars Recipe
Ingredients:
1 c of flour; sifted
1/4 tsp of powder (baking)
1/4 c of butter
1/3 c of sugar (brown); paced firmly
1/4 c of pecans; finely chopped
For the topping:
3/4 c of corn syrup (dark)
2 pcs of eggs
1/4 c of sugar (brown); packed firmly
2 Tbsps of flour
1 tsp of vanilla
1/2 tsp of salt
3/4 c of pecans; chopped
30 pcs of pecans; cut into two
Instructions:
Sift flour together with the baking powder. Mix butter with sugar and cream thoroughly. Put dry ingredients. Using a mixer, (a spoon will also do) mix the ingredients completely ’til it achieves a coarse meal-like texture.
Add in pecans, and mix again. Even out firmly in bottom part of a pan 8 x 9 inch in size (greased). Bake for about 10 mins. (350 degrees F).
Blend the 2 pcs of eggs ’til foamy. Mix 3/4 c of corn syrup, 1/4 c of sugar, 2 Tbsps of flour, 1/2 tsp of salt, together w/ a tsp of vanilla; then blend thoroughly. Pour mixture into half-done cooked crust.
Shower with 3/4 c of pecans and arrange the pecans cut into two on top of the mixture. Then, cook again the oven for about half an hour.
>> Southern Pecan Bars Recipe
Lemon Cream Cheese Bars Recipe
Ingredients:
1 pc of egg
1 pack of cream cheese (8 oz)
1/3 c of sugar
1/3 c of oil
1 Tbsp of lemon juice
1 pc of egg
1 pack of yellow pudding cake mix
Instructions:
Combine the egg, oil, and pudding cake mixture in a bowl ’til crumbly. Set aside a cup of this mixture. Press the remaining crumbly mixture on ungreased 13″ x 9″ baking pan. Put into 350 degree F oven and bake around fifteen minutes.
Beat an egg with sugar, cream cheese and juice ’til smooth and light. Spread the mixture on the baked cake. Top mixture with the reserved crumbly mixture. Return to oven and bake it in 15 more minutes.
Let the cake cool. Slice it into squares. Place in containers.
>> Lemon Cream Cheese Bars Recipe
Hawaiian Island Bars Recipe
Ingredients:
1 egg
1 pack of yellow cake mixture (with pudding)
1.5 cups of oats (quick-cooking)
1/2 c of butter
For Filling:
1 can of milk (condensed & sweetened, 14 oz)
1 can of pineapple (crushed, 8 oz); drained
1/2 tsp of nutmeg
1/2 c of flour
For Toppings:
1 c of nuts (macadamia); chopped
1 c of coconut
For Glaze:
5 tsps of pineapple juice
1 c of sugar (powdered)
Instructions:
Preheat the oven (350 degrees F). Grease 13″ x 9″ baking pan lightly. Set it aside.
Use a huge bowl, mix with a low level setting the egg, butter, oats and cake mix until you get a crumbly texture. Set aside 1.5 cups of this mixture. Use the remaining mixture to coat the baking pan’s bottom.
In another bowl, mix very well the 1/2 cup flour, 1 can sweetened condensed milk, 1 can drained crushed pineapple and 1/2 teaspoon nutmeg. Pour this mixture on the baking pun lined with crust.
Add the 1 cup chopped macadamia nuts, 1 cup coconut and mix very well. Spread this mixture equally on the filled pan and bake in oven for 30 to 40 minutes.
Using another bowl, mix the sugar powder and sufficient pineapple beverage to attain a dripping consistency. Then blend this mixture well ’til smooth, and drizzle on the Hawaiian bars.
>> Hawaiian Island Bars Recipe
Lemon Mardi Gras Bars Recipe
Ingredients:
1.5 c of flour; sifted
1/4 tsp of baking powder
1/2 tsp of salt
1 c sugar (powder); sifted
3 pcs eggs; separate whites and yolks
1/2 c of butter
1/3 c of lemon juice
1 c of sugar
2 Tbsps of lemon rind; grated
3/4 c of pecan nuts; chopped
For the Frosting:
1 Tbsp of cream
1 c of sugar (powder)
2 Tbsps butter
Instructions:
Sift baking powder, flour and salt together. Beat whites of eggs ’til mounds of soft texture form. Pour powder sugar slowly and beat well every after addition. Beat ’til straight stiff peaks form as you raise your beaters.
Cream butter and slowly add sugar; cream well. Drop the 3 yolks slowly one by one. Continue with beating for a minute. Alternately pour dry mixtures and juice to the creamy mixture and blend well.
Pour 1/2 c of pecans and rind; Mix thoroughly. Fold unto beaten whites of eggs slowly. Pour mixture on floured and greased 13″x 9″ baking pan.
Put into oven and bake (400 degrees F) for 25 minutes to half an hour. Prepare frosting by beating 2 Tbsps of butter, 1 Tbsp of cream and 1 c of powder sugar, ’til creamy. Frost bars while warm. Sprinkle remaining pecans on top.
>> Lemon Mardi Gras Bars Recipe
Dream Cookies Recipe
Ingredients:
Sugar (powder)
1 tsp. of ginger (powdered)
1 c of butter/margarine
1/2 tsp. of salt
1 pkg. choco chips (12-oz.)
1 egg
2 c of flour (all-purpose)
1 c of walnuts; chopped
1 tsp. of soda
1 tsp. of cinnamon
1.5 c of sugar (brown); packed firmly
1 tsp. of vanilla
Instructions:
Beat the sugar together with butter; then add in vanilla plus egg. Mix well. Then, combine dry ingredients together & add to sugar-butter mix. Blend thoroughly. Add choco chips & walnuts. Refrigerate for a few hours. Next, roll dough to 1″ balls; then dust with powdered.
Place onto ungreased baking sheets. Bake for 8-10 mins. at 375 degrees F.
>> Dream Cookies Recipe