Nancys Autumn Bars Recipes

NANCY'S PRAYER BARS

Steps:

• For the first layer:.
• Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat.
• Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
• Set aside.
• Mix nuts,crumbs and coconut if desired and add to first mixture.
• Mix well and press into a 13x9 pan.
• Chill for about 30 minutes.
• For the second layer:.
• Melt butter, cream and vanilla.
• Add pudding mix and cook for one minute, stirring constantly.
• Remove from heat and add powdered sugar.
• Blend and spread over first layer.
• For the third layer:.
• Melt Hershey's Chocolate Bar and spread carefully over the top.
• Chill for 30 minutes.
• Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
• Store in refrigerator until ready to serve.Makes approx 60 bars.
• *****Cook time is actually chilling time****.

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

FARMHOUSE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with butter.
• For the crust: Combine the flour, butter, sugar and salt in the bowl of a food processor; pulse to combine. Pat the crust into the prepared baking dish, leaving a small lip around the edge to hold the filling. Place in the oven and bake until slightly golden, 10 minutes.
• For the filling: In a small bowl, combine the eggs, lemon zest, lemon juice, flour, sugar and salt; whisk together, then pour over the crust. Bake until the filling is firm and the crust is golden brown, 20 minutes.
• Let cool for 30 minutes, then chill in the refrigerator until the filling is firm and has set, 1 hour.
• Remove the lemon bars from baking dish and dust with confectioner's sugar. Cut into 16 squares. Arrange on a platter and serve.