Swiss Treat Bars Recipes

SWISS TREAT

Steps:

• Cream butter. Add sugar gradually. Blend in eggs and vanilla, Stir in sifted flour, baking powder, and salt. Stir in remaining ingredients, press in 11x16-inch greased pan.
• Bake at 375F for 20-25 minutes.
• Let cool slightly and cut into bars.

SWISS TREATS

Steps:

• Cream Oleo and Sugar, add Egg and Vanilla.
• Beat well.
• Add Flour, Salt and Soda.
• Mix well.
• Add Nuts,Coconut, Cherries and Chocolate.
• Mix well with Hands and pat into a 15x10 inch greased pan.
• Bake at 350* for 25-30 minutes.
• Cool and cut into squares.

SWISS CHOCOLATE BARS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

BASLER LECKERLI (SWISS SPICED HARD BARS)

Steps:

• Melt honey very slowly in a pan, add almonds, sugar and swirl until the sugar is melted too.
• Let cool slightly.
• Add all other ingredients until the Kirsch and mix well.
• Add the flour and eventually the baking soda and work to a compact dough.
• Roll the dough out on two greased baking sheets approximately 5 mm thick.
• Store overnight.
• Preheat the oven at 180°C (heat and timing are basing it on convection oven).
• Prepare the glaze heating in a pot water and sugar until boiling point. Reduce the heat but let it boil slowly.
• Bake 15-20 minutes at 180°C (I need 18 minutes).
• In the meanwhile the glaze should be ready. It takes about 15 to 20 Minutes until it thickens, it's bound and crystals appear.
• Remove from the heat but keep on a slightly warm plate.
• When the dough is baked, remove pans to a rack and immediately cut in rectangles (but don't separate them completely) brush the tops with glaze.
• When cooled dived the rectangles and store in airtight containers.
• Note: you can built a gingerbread house with this dough! I used 3 fold quantities for the gingerbread house of the picture!