Recipe: Buttery Shortbread Bars with 8 Variations (Good Food magazine, 1980's)
Desserts - Cookies, Brownies, BarsBUTTERY SHORTBREAD BARS
SHORTBREAD CRUST
Makes crust for 36 bars
2 cups all-purpose flour
1/2 cup confectioner's sugar
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, cold, cut into tbsp.-size pieces
1 tsp. vanilla extract
Heat oven to 350 degrees F.
Place all ingredients in mixer bowl or food processor. Beat or process just until dough comes together. Press evenly in 13x9-inch metal baking pan.
Bake shortbread until edges are barely golden, 20-25 minutes. Set pan on wire rack and let cool slightly before topping for bar cookies using variations below.
RASPBERRY SHORTBREAD BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
6 Tbsp. reduced-sugar raspberry jam
36 perfect raspberries
Make Shortbread Crust. Let shortbread cool completely, then cut into 36 bars. Top each bar with 1/2 tsp. preserves and 1 berry.
DOUBLE CHOCOLATE NUT BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
2 large eggs
1 tsp. vanilla extract
3 tbsp. all-purpose flour
8 oz. milk chocolate, cut into 1/2-inch pieces
8 oz. semisweet chocolate, cut into 1/2-inch pieces
1 cup chocolate-covered almonds
1 cup pecan halves, toasted
Make Shortbread Crust.
Heat oven to 350 degrees F.
Beat cream cheese and sugar in mixer bowl until light and fluffy. Add eggs, vanilla, and flour and mix just until blended. Stir in both chocolates, the almonds and pecans by hand. Pour over shortbread and spread evenly.
Bake until topping is set and edges are golden brown, about 20 minutes. Let cool completely. then refrigerate briefly to firm topping. Cut into 36 bars.
CARAMEL PECAN TURTLE BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
1/4 cup plus 1 tsp. light corn syrup
1 1/2 cups sugar
1 cup plus 1 tbsp. heavy (whipping) cream
1/2 cup plus 1 tbsp. unsalted butter
2 cups pecan halves, toasted
2 oz. semisweet chocolate
1 tbsp. unsweetened cocoa powder
Make Shortbread Crust.
Heat 1/4 cup corn syrup to boiling in large heavy saucepan. Stir in sugar. Boil, stirring constantly, until colored deep amber.
Meanwhile, place 1 cup cream and 1/2 cup butter in medium saucepan and heat to boiling.
Remove caramel from heat and add hot cream mixture. Cook, stirring constantly, over high heat 3 minutes. Stir in pecans and pour evenly over shortbread. Let cool completely.
Place chocolate, remaining 1 tbsp. butter, and remaining 1 tsp. corn syrup in top of double boiler. Heat, stirring constantly, over simmering water until completely smooth and melted. Stir in the remaining 1 tbsp. cream and the cocoa powder. Let cool slightly, then drizzle over caramel topping. Cut into 36 bars.
BLACK BOTTOM LEMON BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
4 oz. semisweet chocolate
4 large eggs, room temperature
1/2 cup sugar
3/4 cup strained lemon juice
Grated zest of 2 lemons
1/2 tsp. lemon extract
3 tbsp. all-purpose flour
1/2 cup sliced almonds
Make Shortbread Crust.
Heat oven to 350 degrees F.
Heat chocolate in small heavy saucepan over low heat until melted and smooth. Spread evenly over shortbread. Refrigerate until chocolate hardens, about 15 minutes.
Beat eggs and sugar in mixer bowl until pale and thick. Add lemon juice, zest, extract, and flour; mix until well blended. Pour evenly over chocolate. Sprinkle top with sliced almonds.
Bake until topping is set and edges are golden brown, 20-25 minutes. Let cool completely, then cut into 36 bars.
Makes 36
ESPRESSO CHIP BARS
Makes 36 bars
"Espresso Chip Bars combine classic coffee and chocolate flavors in a mouthwatering mocha concoction."
Shortbread Crust (recipe precedes)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/4 cup milk
1 tsp. vanilla extract
1 cup all-purpose flour
2 tbsp. instant espresso powder
1 tbsp. unsweetened cocoa powder
Pinch salt
1 cup miniature semisweet chocolate chips
Make Shortbread Crust.
Heat oven to 350 degrees F.
Beat butter and sugar in mixer bowl until light and fluffy. Add remaining ingredients except chocolate chips and mix just until blended. Stir in chips by hand. Pour over shortbread and spread evenly.
Bake until topping is set, 20-25 minutes. Let cool completely, then cut into 36 bars.
DRIED FRUIT BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
2 cups dried fruit, such as apricots, figs, pears, peaches, cherries, blueberries, or cranberries
2 to 4 tbsp. granulated sugar, divided use
1/2 cup boiling water
1 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
Pinch salt
Make Shortbread Crust.
Heat oven to 350 degrees F.
Place dried fruit and 2 tbsp. granulated sugar in food processor; process until finely chopped. Add more sugar if needed. With machine running, pour the 1/2 cup boiling water through feed tube; process 15 seconds. Transfer to heavy medium saucepan. Cook over high heat, stirring constantly, until thickened. Let cool slightly, then spread over shortbread.
Mix flour, oats, brown sugar, butter, and salt with electric mixer or in food processor until crumbly. Sprinkle evenly over fruit and press lightly with fingers.
Bake until top is golden brown, 25-30 minutes. Let cool completely, then cut into 36 bars.
PEANUT BUTTER SWIRL BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) light brown sugar
3/4 cup smooth peanut butter
2 large eggs
1/2 cup milk
1 tsp. vanilla extract
1 cup all-purpose flour
Pinch salt
1 (6 oz.) pkg. semisweet chocolate chips
Make Shortbread Crust.
Heat oven to 350 degrees F.
Beat butter and sugar in mixer bowl until light and fluffy. Add remaining ingredients except chocolate chips and mix just until blended. Pour over shortbread and spread evenly.
Melt chocolate chips in small heavy saucepan over low heat. Drizzle chocolate randomly over topping and swirl through topping with tip of knife.
Bake until topping is set, 20-25 minutes. Let cool completely, then cut into 36 bars.
MAPLE WALNUT BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) dark brown sugar
2 large eggs
2/3 cup pure maple syrup
2 tbsp. bourbon
1 tsp. vanilla extract
1 tsp. maple extract
1/4 tsp. salt
2 cups walnut pieces, toasted
Make Shortbread Crust.
Heat oven to 350 degrees F.
Beat butter and sugar in mixer bowl until smooth and creamy. Add eggs, syrup, bourbon, vanilla and maple extracts, and the salt; mix until completely blended. Stir in walnuts by hand. Pour over shortbread and spread evenly.
Bake until topping is set, about 45 minutes. Let cool completely, then cut into 36 bars.
Each recipe makes 36 bars
From: Recipelink.com
Source: Suzanne K. Jonker in Good Food, September, 1988
SHORTBREAD CRUST
Makes crust for 36 bars
2 cups all-purpose flour
1/2 cup confectioner's sugar
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, cold, cut into tbsp.-size pieces
1 tsp. vanilla extract
Heat oven to 350 degrees F.
Place all ingredients in mixer bowl or food processor. Beat or process just until dough comes together. Press evenly in 13x9-inch metal baking pan.
Bake shortbread until edges are barely golden, 20-25 minutes. Set pan on wire rack and let cool slightly before topping for bar cookies using variations below.
RASPBERRY SHORTBREAD BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
6 Tbsp. reduced-sugar raspberry jam
36 perfect raspberries
Make Shortbread Crust. Let shortbread cool completely, then cut into 36 bars. Top each bar with 1/2 tsp. preserves and 1 berry.
DOUBLE CHOCOLATE NUT BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
2 large eggs
1 tsp. vanilla extract
3 tbsp. all-purpose flour
8 oz. milk chocolate, cut into 1/2-inch pieces
8 oz. semisweet chocolate, cut into 1/2-inch pieces
1 cup chocolate-covered almonds
1 cup pecan halves, toasted
Make Shortbread Crust.
Heat oven to 350 degrees F.
Beat cream cheese and sugar in mixer bowl until light and fluffy. Add eggs, vanilla, and flour and mix just until blended. Stir in both chocolates, the almonds and pecans by hand. Pour over shortbread and spread evenly.
Bake until topping is set and edges are golden brown, about 20 minutes. Let cool completely. then refrigerate briefly to firm topping. Cut into 36 bars.
CARAMEL PECAN TURTLE BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
1/4 cup plus 1 tsp. light corn syrup
1 1/2 cups sugar
1 cup plus 1 tbsp. heavy (whipping) cream
1/2 cup plus 1 tbsp. unsalted butter
2 cups pecan halves, toasted
2 oz. semisweet chocolate
1 tbsp. unsweetened cocoa powder
Make Shortbread Crust.
Heat 1/4 cup corn syrup to boiling in large heavy saucepan. Stir in sugar. Boil, stirring constantly, until colored deep amber.
Meanwhile, place 1 cup cream and 1/2 cup butter in medium saucepan and heat to boiling.
Remove caramel from heat and add hot cream mixture. Cook, stirring constantly, over high heat 3 minutes. Stir in pecans and pour evenly over shortbread. Let cool completely.
Place chocolate, remaining 1 tbsp. butter, and remaining 1 tsp. corn syrup in top of double boiler. Heat, stirring constantly, over simmering water until completely smooth and melted. Stir in the remaining 1 tbsp. cream and the cocoa powder. Let cool slightly, then drizzle over caramel topping. Cut into 36 bars.
BLACK BOTTOM LEMON BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
4 oz. semisweet chocolate
4 large eggs, room temperature
1/2 cup sugar
3/4 cup strained lemon juice
Grated zest of 2 lemons
1/2 tsp. lemon extract
3 tbsp. all-purpose flour
1/2 cup sliced almonds
Make Shortbread Crust.
Heat oven to 350 degrees F.
Heat chocolate in small heavy saucepan over low heat until melted and smooth. Spread evenly over shortbread. Refrigerate until chocolate hardens, about 15 minutes.
Beat eggs and sugar in mixer bowl until pale and thick. Add lemon juice, zest, extract, and flour; mix until well blended. Pour evenly over chocolate. Sprinkle top with sliced almonds.
Bake until topping is set and edges are golden brown, 20-25 minutes. Let cool completely, then cut into 36 bars.
Makes 36
ESPRESSO CHIP BARS
Makes 36 bars
"Espresso Chip Bars combine classic coffee and chocolate flavors in a mouthwatering mocha concoction."
Shortbread Crust (recipe precedes)
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
2 large eggs
1/4 cup milk
1 tsp. vanilla extract
1 cup all-purpose flour
2 tbsp. instant espresso powder
1 tbsp. unsweetened cocoa powder
Pinch salt
1 cup miniature semisweet chocolate chips
Make Shortbread Crust.
Heat oven to 350 degrees F.
Beat butter and sugar in mixer bowl until light and fluffy. Add remaining ingredients except chocolate chips and mix just until blended. Stir in chips by hand. Pour over shortbread and spread evenly.
Bake until topping is set, 20-25 minutes. Let cool completely, then cut into 36 bars.
DRIED FRUIT BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
2 cups dried fruit, such as apricots, figs, pears, peaches, cherries, blueberries, or cranberries
2 to 4 tbsp. granulated sugar, divided use
1/2 cup boiling water
1 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
Pinch salt
Make Shortbread Crust.
Heat oven to 350 degrees F.
Place dried fruit and 2 tbsp. granulated sugar in food processor; process until finely chopped. Add more sugar if needed. With machine running, pour the 1/2 cup boiling water through feed tube; process 15 seconds. Transfer to heavy medium saucepan. Cook over high heat, stirring constantly, until thickened. Let cool slightly, then spread over shortbread.
Mix flour, oats, brown sugar, butter, and salt with electric mixer or in food processor until crumbly. Sprinkle evenly over fruit and press lightly with fingers.
Bake until top is golden brown, 25-30 minutes. Let cool completely, then cut into 36 bars.
PEANUT BUTTER SWIRL BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) light brown sugar
3/4 cup smooth peanut butter
2 large eggs
1/2 cup milk
1 tsp. vanilla extract
1 cup all-purpose flour
Pinch salt
1 (6 oz.) pkg. semisweet chocolate chips
Make Shortbread Crust.
Heat oven to 350 degrees F.
Beat butter and sugar in mixer bowl until light and fluffy. Add remaining ingredients except chocolate chips and mix just until blended. Pour over shortbread and spread evenly.
Melt chocolate chips in small heavy saucepan over low heat. Drizzle chocolate randomly over topping and swirl through topping with tip of knife.
Bake until topping is set, 20-25 minutes. Let cool completely, then cut into 36 bars.
MAPLE WALNUT BARS
Makes 36 bars
Shortbread Crust (recipe precedes)
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) dark brown sugar
2 large eggs
2/3 cup pure maple syrup
2 tbsp. bourbon
1 tsp. vanilla extract
1 tsp. maple extract
1/4 tsp. salt
2 cups walnut pieces, toasted
Make Shortbread Crust.
Heat oven to 350 degrees F.
Beat butter and sugar in mixer bowl until smooth and creamy. Add eggs, syrup, bourbon, vanilla and maple extracts, and the salt; mix until completely blended. Stir in walnuts by hand. Pour over shortbread and spread evenly.
Bake until topping is set, about 45 minutes. Let cool completely, then cut into 36 bars.
Each recipe makes 36 bars
From: Recipelink.com
Source: Suzanne K. Jonker in Good Food, September, 1988
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