Dream Bars I Recipes

DREAM BARS

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.

DREAM BARS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden.
• In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust.
• Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.

RHUBARB DREAM BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
• Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
• Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

CHOCOLATE CHIP DREAM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together 1/3 cup butter and 1/2 cup brown sugar. Stir in 1 cup of flour until well blended. Press the dough into the bottom of a 9x13 inch baking pan.
• Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine 1 cup brown sugar, 2 tablespoons flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.
• To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners' sugar. Drizzle over cooled bars before cutting into squares.

DREAM BARS

Steps:

• Preheat oven to 300F.
• Cookie Layer: In a large mixing bowl, cream butter and sugar until smooth.
• Stir in flour and salt.
• Mixture will be crumbly.
• Pat the mixture into a lightly greased 9x13 pan.
• Bake for 10 mins, while you prepare the topping.
• Increase the oven temperature to 325F.
• Topping: Combine sugar, flour and baking powder in a medium mixing bowl (I've used the same bowl without ill result).
• Stir in the eggs, mixing until smooth.
• Add coconut and nuts, mix until well-combined.
• Spread the topping onto the cookie layer, as evenly as possible (wet your fingers and spread).
• Bake the bars for 30 mins, until golden brown.
• Remove from oven and let them cool (in the pan).
• Sprinkle with confectioners' sugar, if desired.
• Or spread melted chocolate chips over the bars.
• Cut them into 2 1/4 inch bars when completely cooled.

DREAM BARS

Steps:

• Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
• Set a rack in the middle of the oven and preheat to 350 degrees F.
• In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
• In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
• In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
• Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

DREAM BARS

Steps:

• Invert a baking sheet and spray it with nonstick cooking spray. Line the top with parchment paper. With an offset spatula, spread the melted chocolate evenly across the parchment. Place the baking sheet in the freezer until firm, approximately 30 minutes.
• Lightly coat a quarter sheet (9 by 13-inch) pan or glass baking dish with nonstick cooking spray and line with parchment paper, leaving 1 inch of overhang on the long sides.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the granulated sugar and beat the butter mixture until it is aerated, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
• Add the water and vanilla to the egg yolks. On medium speed, add the yolks, one at a time, mixing briefly until the batter resembles cottage cheese, approximately 5 seconds per yolk. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make it nearly homogeneous.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
• Transfer the dough to the prepared pan. Using a rubber spatula and then your fingertips, press the dough into the corners of the pan and smooth the surface.
• Remove the chocolate from the freezer and break it up into shards. Scatter the chocolate shards across the surface of the dough and then press into the dough. Cover the top with plastic wrap, pressing down through the plastic to smooth down the top. Refrigerate until the dough is set, at least 20 minutes or overnight. (If refrigerating the dough overnight, refrigerate the egg whites as well, letting them come to room temperature before proceeding with the meringue.)
• Preheat the oven to 350°F.
• In a stand mixer fitted with the whisk attachment, whip the egg whites and a pinch of kosher salt on medium speed until frothy, approximately 45 seconds. Add the brown sugar and whip on medium-high speed until shiny peaks form and the meringue holds its shape, 2 to 3 minutes. Spread the meringue evenly over the chilled dough.
• Bake, rotating the pan halfway through the baking process, until the meringue resembles a lightly toasted marshmallow, 23 to 25 minutes. It will start to crack on the sides but should still be slightly soft in the center, and the shortbread should be cooked through but still pale-not golden brown. (Do not overbake or the shortbread will be too crumbly to cut.) Cool completely in the pan. Once cool, refrigerate until chilled.
• Lift the bars out of the pan using the parchment handles and transfer to a cutting board. Cut the bars lengthwise into 3 strips. Cut the bars crosswise into 10 strips to make small, rectangular bars. Serve the bars at room temperature.

CHOCOLATE CHIP DREAM BARS

Steps:

• Preheat oven to 350°F.
• In a bowl, mix together margarine and graham wafer crumbs. Press evenly into a 13 by 9 inch lightly greased pan.
• Pour condensed milk over base.
• Working in layers, sprinkle evenly with chocolate chips, then coconut, then nuts. Using a spatula, press down firmly.
• Bake in preheated oven for 25 to 30 minutes or until top is golden.
• Place pan on a rack to cool completely, then cut into bars.

DREAM BARS

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 BARS

Steps:

• mix crumb layer and pat into a buttered 9x9" pan.
• bake approximately 10 minutes at 350* til slightly browned -- for bar mixture.
• mix all ingredients together.pour over baked crumb layer --
• bake again at 350* for 20-25 minutes or till brown --
• cool and cut into bars.

DREAM BARS

Steps:

• Lightly butter an 8-inch square cake pan.
• Line the bottom with half of the graham wafers, cutting an extra wafer to fill in spaces if necessary.
• Combine brown sugar, ½ cup butter and milk in saucepan.
• Bring to a full boil.
• Remove from heat and add in graham wafer crumbs, nuts, coconut and cherries immediatly.
• Spoon over graham wafers in pan while hot.
• Top with remaining graham wafers, cutting and extra wafer to fill spaces if necessary.
• Press them down firmly.
• Combine icing sugar, 2 tablespoons.
• butter, almond extract, vanilla and enough cream to make it a thick icing that is easy to spread.
• Ice top of squares and sprinkle with finely-chopped walnuts.
• let stand overnite.
• Cut into squares to serve.

DREAM BARS

Steps:

• Preheat oven to 180 degree celcius.
• Place butter and sugar in a saucepan. Stir over low heat, without boiling, until butter melts and sugar dissolves. Allow to cool.
• Sift the flour and cocoa into large bowl, stir in the butter mixture, the coconut and egg, mixing well.
• Spread into a greased 19cm x 19cm lamington pan. Bake for 15 minutes.
• Remove from oven and let cool before cutting into bars. Sift a little icing sugar over the top, if desired.