Melt Away Bars Recipes

CHOCOLATE AND PEANUT BUTTER MELTAWAY BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a large mixing bowl, beat Butter (1 cup), Caster Sugar (1 cup), and Vanilla Extract (1 teaspoon) medium speed of an electric mixer until well combined. Beat in Egg Yolk and All-Purpose Flour (2 cup). Stir in Walnut (1 cup).
• Spread into a 10-inch by 15-inch Pyrex by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (as needed).
• Now, beat the white of the Egg (1) until frothy. Spread beaten egg white over mixture in baking dish. Sprinkle the remaining Walnuts (1/2 cup) [Chopped] over the top.
• Bake for about 20 to 25 minutes, or until set and lightly browned. A toothpick inserted into the center should come out clean.
• Immediately sprinkle with Semi-Sweet Chocolate Chips (1/2 cup) and Peanut Butter Chips (1/2 cup). Let stand 5 minutes.
• Spread melted chips to form marbled frosting. Cool completely and cut into bars. Enjoy!

MELT AWAY BARS

Steps:

• Preheat oven to 350*.combine flour, sugr, egg yolk and vanilla in a bowl --
• cut in butter with a pastry blender until mixture resembles coarse corn meal.
• turn into ungreased jelly roll pan.15x10x2" --
• pat into an even layer on bottom and about 1" up sides.
• arrange pie filling on top.set aside.
• whip egg whites, cream of tartar and remaining sugar till stiff peaks form, when beaters are pulled up.
• spread evenly over peach pie filling.
• top with chopped nuts, if desired.
• bake for 30-35 minutes or golden brown.
• cool.cut into bars --
• may vary pie filling for a different taste -- .

MELT-AWAY COOKIES

Steps:

• Cream butter, sugar,and flavorings until light and fluffy.
• Add flour.
• Mix on LOW until blended.
• Drop by teaspoons on UNGREASED cookie sheet, 2" apart.
• Bake at 400 for 8 minutes.
• Let cool 2 minutes.
• Roll in sugar.
• When cool, roll again.

MELT AWAY COOKIE BARS

Steps:

• Cream margarine and sugar until light and fluffy; stir in egg yolk, vanilla, powdered sugar and flour, blending well. Stir in 1/2 cup chopped pecans.
• Spread dough evenly in a lightly buttered 15x10x1-inch baking pan. Beat egg white until frothy; brush over dough. Sprinkle remaining pecans over egg white layer.
• Bake melt away bars at 350° for 25 to 30 minutes, until lightly browned.

MELTAWAY DANISH RECIPE - (3.9/5)

Steps:

• Dough: 1. Combine yeast and milk in bowl of standing mixer fitted with paddle attachment. 2. Mix on low speed. 3. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds (reserve bean for another use), eggs, and orange juice and mix well. 4. Change to the dough hook. 5. Combine the flour and salt and add 1 cup at a time, increasing the speed to medium as it is incorporated. 6. Knead the dough for 5 minutes, or until smooth. 7. Add a little more flour if it is sticky. 8. Transfer the dough to a floured baking sheet. 9. Cover with plastic wrap and place in fridge for 30 minutes. Beurrage: 10. Combine the butter and flour in the bowl of your mixer fitted with the paddle attachment. 11. Cream on medium speed for 1 minute. 12. Stop the mixer and scrape down the sides of the bowl and the paddle. 13. Cream for 1 minute more, or until smooth and lump free. 14. Set aside at room temperature. Putting it together: 15. When your dough that you have in the fridge has chilled for the 30 minutes, transfer it to a lightly floured work surface. 16. Using a rolling pin, roll the dough out to a rectangle about 18 x 13-inches and 1/4-inches thick. 17. The dough may be sticky. Keep dusting it with flour. 18. Spread the butter evenly over the center and right thirds of the dough. 19. Fold the left edge of the dough to the right, covering half of the butter block. 20. Fold the right third of the rectangle over the center third. 21. The first turn has now been completed. 22. Place the dough on a baking sheet, wrap it in plastic wrap and place in fridge for 30 minutes. (Before placing it in the fridge, take your index finger and with the tip of your finger press down in one corner. This indent marks your dough as having been turned 1 time.) 23. After 30 minutes has passed, place the dough lengthwise on a floured board (work surface). 24. The open ends should be to your right and left. 25. Using a rolling pin, roll the dough into another 13 x 18 inch, 1/4-inch thick rectangle. 26. Again, fold the left third of the rectangle over the center third and the right third over the center third. (No butter is placed on the dough this time). The second turn has now been made. (Now take 2 fingers, with the tips press down on your dough, this marks your dough as having been turned 2 times.) 27. Place in the fridge for 30 minutes. 28. After 30 minutes, remove from fridge and place lengthwise on your floured work surface. 29. Roll out dough as above for two more times (don't forget to mark each turn) for a total of four single turns. 30. Refrigerate the dough after the final turn for at least 5 hours or overnight. 31. The Danish dough is now ready to use. Meltaways: 32. Butter or prepare 2 muffin tins 33. Roll dough into 18 x 13-inch rectangle. ( If the dough seems very elastic and springs back when you roll it, let it rest for 5 minutes, then roll again. ) 34. Place dough in fridge for 15 minutes. 35. Cream together filling ingredients until smooth. 36. Spread filling evenly over the dough, leaving almost 1/4 inch of all the edges absent of filling. 37. Dampen edges with water. ( dough sticks to dough, so you don't want your filling to go all the way to the edge of your dough) 38. Starting at the long edge closest to you, begin to roll up the rectangle, like a jelly roll. 39. Roll tightly at first, then ease up and push the dough into a log. 40. Using a metal bench scraper or chef's knife cut the log about 1-1/2 to 1-3/4-inches apart and place in muffin tins. 41. Cover loosely with plastic wrap and let proof at room temp for at least 30 or 40 minutes. 42. Preheat oven to 400F. 43. Place a rack in the center of oven. 44. Bake for about, but no more than 10 minutes. 45. Rotate pans from back to front and turn oven down to 350F and bake 10 to 15 minutes more. 46. Do watch them the last 5 minutes, don't over bake. 47. Remove from oven and while warm, use the back of small ladle and very gently press down on the individual pastries. 48. Place a thin coating of glaze on each and sprinkle with nuts.