Rhubarb Crumble Bars

Fresh rhubarb season is nearly here. This zingy recipe is sure to wake up your tastebuds from their winter slumber.

Ingredients

Filling:

• ⅓ cup water

• ¼ cup white sugar

• 3 cups chopped rhubarb

Topping:

• ½ cup old-fashioned oats

• 2 tablespoons whole wheat flour

• 1 teaspoon ground cinnamon

• 4 teaspoons pure maple syrup, room temperature

• 2 teaspoons unsalted butter, melted

Crust:

• ⅔ cup all-purpose flour

• ¼ teaspoon baking powder

• ¼ teaspoon salt

• 2 tablespoons unsweetened cashew milk, room temperature

• 1 tablespoon unsalted butter, melted

• 1 teaspoon vanilla extract

• 4 tablespoons white sugar

Directions

• Step 1

  Preheat the oven to 350 degrees F. Coat an 8x4-inch loaf pan with nonstick cooking spray.

• Step 2

  Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl.

• Step 3

  Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside.

• Step 4

  Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl.

• Step 5

  Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated.

• Step 6

  Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb.

• Step 7

  Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.

Peach Crumb Bars

These peach crumb bars are always delicious. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.

Ingredients

Crumble and Crust:

• 1 ½ cups all-purpose flour

• ½ cup white sugar

• ½ teaspoon baking powder

• 1 pinch salt

• 10 tablespoons cold unsalted butter, cut into cubes

• 1 large egg yolk

• 1 tablespoon cold water

Peach Filling:

• 2 cups fresh peach slices, or more to taste

• ½ cup white sugar

• 2 tablespoons all-purpose flour

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

Directions

• Step 1

  Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.

• Step 2

  Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!

• Step 3

  Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.

• Step 4

  Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.

• Step 5

  Sprinkle the remaining crumble over the peach filling.

• Step 6

  Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

Granny's Best Bar Cookies

Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around.

Ingredients

• 2 cups all-purpose flour

• 2 cups rolled oats

• 1 ½ cups brown sugar

• ½ teaspoon salt

• 1 teaspoon baking soda

• 1 ½ cups butter, melted

• 2 cups semisweet chocolate chips

• 1 (12 ounce) jar caramel ice cream topping

• 6 tablespoons all-purpose flour

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

• Step 2

  In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.

• Step 3

  Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.

• Step 4

  Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

Frosted Pumpkin Bars

These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving.

Ingredients

Bars:

• 1 (29 ounce) can solid pack pumpkin

• 2 ½ cups white sugar 

• 1 ½ cups vegetable oil

• 5 eaches eggs

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 2 teaspoons ground cinnamon

• 2 teaspoons pumpkin pie spice

• 1 ½ teaspoons baking soda

• 1 ½ teaspoons salt

Frosting:

• 2 (8 ounce) packages cream cheese, softened

• ½ cup butter, softened

• 2 teaspoons vanilla extract

• 2 cups sifted confectioners' sugar

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.

• Step 2

  Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.

• Step 3

  Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.

• Step 4

  Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.

No Bake Chocolate Oat Bars

Today is my birthday, and I love chocolate.  .... Who doesn't?!  Check out this amazing recipe.  This isn't a hint or anything to drop off sweets at my office.  Really.

-John Morgan, Web Editor  (1334 Second Street, Mason)    ;-)

Ingredients

• 1 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Directions

1. Grease a 9x9 inch square pan.
2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Lemon Cream Cheese Bars

Recipe Shared by Janet May

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine.

Ingredients

• cooking spray
• 2 (8 ounce) packages refrigerated crescent roll dough, divided
• 2 lemons, zested and juiced, divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 tablespoons butter, melted
• 3 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F. Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
2. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.