Raising the Bar

Desserts come in so many forms. Ahhh, sweet dessert. Today, I am going to focus on a super easy form that dessert comes in: the dessert bar.

These were all absolutely delicious and work great if you are asked to bring a dessert to a dinner or potluck. They travel well. A long ride to a friend's house with some dainty and fragile desserts can be hair-raising, but you can rest assured on the drive with these desserts. They will arrive at their destination safely and will still make for a beautiful presentation. Besides that, they are yummy and will just hit the spot!

And as luck would have it, each of these recipes comes from Betty Crocker. That Betty sure knows how to make a good bar! (And yes, I know that Betty Crocker isn't a real person, only a fictional character created to personify a fantastic housewife and cook). :)

Lemon Creme Bars

Ingredients:

1/2 cup cold butter
1 pouch (1 lb. 5 oz) Betty Crocker oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/4 cup lemon juice

Directions:

Heat oven to 350 degrees F. Spray bottom of 8-inch square pan with cooking spray.

In large bowl, cut butter into cookie mix, using form or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.

In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.

Makes 25 bars.

Recipe Notes: You'll need 2 medium lemons to get 1/4 cup juice. Fresh lemon juice will give the best lemon flavor. You can also cut bars into bite-size squares and serve in mini paper cups.

Nutrition information: 170 calories, 6 g fat, 25 mg cholesterol, 125 mg sodium, 25 g carbohydrate, 0 g fiber, 3 g protein.

Source: Betty Crocker website

Snickerdoodle Bars

Ingredients:

2 1/3 cups Gold Medal all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla

Cinnamon Filling:

1 tablespoon granulated sugar
1 tablespoon cinnamon

Glaze:

1 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla

Directions:

Heat oven to 350 degrees F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.

In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.

Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.

Makes 24 bars.

Recipe notes: For traveling, you can cut the bars and pack them between sheets of waxed paper in sealed plastic food containers. You can also wrap each individual bar in plastic wrap.

If desired, you can sprinkle 1/3 cup cinnamon chips or chopped toasted pecans over cinnamon-sugar filling in center of bars.

Nutrition information: 190 calories, 7 g fat, 40 mg cholesterol, 125 mg sodium, 30 g carbohydrate, 0 g fiber, 2 g protein.

Source: Betty Crocker website

Fabulous Fruit Bars

Ingredients:

Base:

2 pouches (1 lb 1.5 oz each) Betty Crocker sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract (vanilla extract may also be used)
2 eggs

Filling:

1 can (21 oz) cherry pie filling (peach pie filling or any other favorite pie filling may also be used)

Topping

1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond or vanilla extract

Directions:

Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.

Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.

Bake 45-50 minutes or until golden brown. Cool 10 minutes.

In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.

Makes 24 bars.

Recipe Notes: You can also serve this bar warm topped with a scoop of ice cream and as noted above, you can substitute your favorite pie filling for the cherry pie filling.

Nutrition Information: 300 calories, 12 g fat, 40 mg cholesterol, 150 mg sodium, 45 g carbohyrate, 0 g fiber, 2 g protein.

Source: This was an honorable mention recipe in the 2007 Mix it Up with Betty! Cookie Mix Recipe Contest found on the Betty Crocker website.

Notes: we used peach pie filling and vanilla flavoring.

Creme Brulee Cheesecake Bars

Ingredients:

1 pouch (1 lb. 5 oz) Betty Crocker sugar cookie mix
1 box (4 serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Directions:

Heat oven to 350 degrees F. Lightly spray bottom and sides of 13x9 inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream, and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks, and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30-35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Makes 36 bars.

Nutrition information: 200 calories, 11 g fat, 55 mg cholesterol, 150 mg sodium, 22 g carbohydrate, 0 g fiber, 2 g protein.

Source: Betty Crocker website.

Strawberries and Cream Dessert Squares

Ingredients:

Crust:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling:

1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping:

4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10-12 drops red food color, if desired

Directions:

Heat oven to 350 degrees F. Spray bottom only of 15x10x1 or 13x9 inch pan with cooking spray. In large bowl, stir cookie mix, butter, and egg until soft dough forms. Press evenly in bottom of pan. Bake 15-20 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwavable bowl, microwave baking chips uncovered on high for 45-60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Makes 20 servings.

Recipe Notes: You can make this using 4 cups of your favorite fresh fruit.

Nutrition information: 270 calories, 13 g fat, 35 mg cholesterol, 150 mg sodium, 34 g carbohydrate, 0 g fiber, 3 g protein.

Source: Betty Crocker website.

Notes: We've made this a few times (it is soooo good! Very fresh and summery). But we've never taken a picture of it. Maybe next time! But you can trust me, this makes a very pretty and colorful dessert.

Apple Streusel Cheesecake Bars

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts, optional

Directions:

Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray.

Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts, if desired.

Bake 35-40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes 24 bars.

Nutrition Information: 240 calories, 13 g fat, 40 mg cholesterol, 170 mg sodium, 29 g carbohydrate, 0 g fiber, 4 g protein.

Source: This recipe was one of fifteen winners in the 2007 Mix It Up with Betty? Cookie Mix Recipe Contest and was found on the Betty Crocker website.

Notes: We omitted the nuts due to my son's tree-nut allergy. Also, this is another recipe that we have made a number of times but just keep forgetting to take pictures of. It gets gobbled up before we think about it! Again, maybe next time we'll get a picture! They kind of look similar to the Lemon Creme Bars though. Just so you can visualize it!

Baklava Bars

Ingredients:

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling:

1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini phyllo shells (from 2.1 oz package)

Glaze:

Honey

1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish:

5 tablespoons honey

Directions:

Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.

Meanwhile, in medium bowl,s tir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen phyllo shells evenly over nut mixture. Bake 18-20 minutes longer or until golden brown.

Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice, and 1/4 teaspoon cinnamon uncovered on high for 1 minute or until bubbly. Stir in vanilla.

Drizzle honey mixture evenly over phyllo. Cool completely, about 2 hours.

For bars, cut into 6 rows by 4 rows. Before servings, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Makes 24 bars.

Source: This was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.

Recipe Notes: Baklava is a sweet dessert made with layers of butter-drenched pastry, spices, and nuts. A honey-lemon syrup is poured over the baked warm pastry and left to soak. The dessert is traditionally cut into triangles. You can find mini phyllo (also called "fillo" shells) in the freezer section of your supermarket.

Nutrition information: 250 calories, 14 g fat, 25 mg cholesterol, 115 mg sodium, 29 g carbohydrate, 0 g fiber, 2 g protein.

Source: Betty Crocker website.

Notes: This was one of our fantastic finds before we found out about my son's tree nut allergy. For those of you who aren't allergic to tree nuts, you HAVE to try this. It is so delicious. It tastes just like traditional baklava...but it is a lot less work to make! Again, no picture. Sorry!