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Archive for the ‘Bars’ Category

Cinnamon-Pecan Cheesecake Bars

Cinnamon-Pecan Cheesecake Bars

 

Cinnamon-Pecan Topping:

  • 2 TB. butter
  • 1/4 Cup sugar
  • 3/4 tsp. PURE VANILLA EXTRACT
  • 1/3 Cup flour
  • 1/2 tsp. CINNAMON (we used CHINA)
  • 1/3 Cup chopped pecans

Bar Base:

  • 1/2 Cup butter (1 stick) room temperature
  • 1/4 Cup sugar
  • 1 large egg
  • 1 1/4 Cup flour
  • 1/8 tsp. salt

Cheesecake Filling:

  • 2 8 oz. packages Neufchâtel cheese (this is a lower fat version of cream cheese which will be sitting right next to the cream cheese in the dairy case), room temperature
  • 2/3 Cup sugar
  • 2 large eggs
Preheat oven to 350°.Cinnamon-Pecan Topping: Mix together the sugar, flour, and CINNAMON. Cut in the butter until crumbly. This is easiest if you use your hands. Add the vanilla and pecans and mix again. Set aside.

Bar Base: Beat together butter and sugar until light and fluffy. Beat in the egg and then gently blend in flour mixed with salt. Grease the bottom and sides of a 9×13″ glass pan and gently pat the dough into the pan-it will be a pretty thin layer. Place in the preheated oven and bake 15 minutes. While the base is baking, prepare the filling.

Cheesecake Filling: Beat Neufchâtel cheese with sugar until creamy and well blended. Add eggs, and beat until smooth. Remove the pan from the oven after 15 minutes. Pour the cheesecake filling over the bar base, then sprinkle with Cinnamon-Pecan mixture. Return to the oven and bake for about 25 minutes. Check after 20 minutes-once the filling starts getting golden and a bit puffy, it is pretty much done. Turn the oven off and prop the door open a few inches while the cake cools for the first 15 minutes. Remove from the oven and refrigerate until chilled-at least 2 hours. Rapid temperature changes can cause any cheesecake filling to crack or sink.

Once the cheesecake has cooled, slice into individual bars. Run your knife around the edge of the pan first to make cutting easier. As long as the bars are well chilled before cutting, they come out of the pan pretty easily.

Yield: 32 bars.
Prep. time: 20 minutes.
Cooking time: 40 minutes total.

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Rice Krispy Bars

Rice Krispy Bars with Caramel Vanilla Marchmellows

Rice Krispy Bars with Caramel Vanilla Marshmellows

 While shopping in the Easter candy aisel in Target, I found a new treat:  caramel and vanilla swirled marshmellows.  On the way home, I popped four in my mouth…amazing and sweet.  I decide that the marshmellows would be perfect to try with rice krispy bars.  Unfortunately, I am the worse rice krispy bar maker in the world.  I screw up the whole butter-marshmellow-rice krispy thing.  I’m not sure how but they usually need to be sawed apart and they’re as hard as a rock.

Ingredients

  • 1/3  cup butter
  • 36 – 40 large marshmellows
  • 5 cups rice krispies 

Grease 9 x 13 pan and set aside.  Melt butter and marshmellows for 2 minutes and stir after each minute.  Then quickly stir in rice krispies.  Once combined press into pan with greased hands.  Let cool and then enjoy!

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