Key Lime Bars

I first sampled these tangy, but cool and creamy bars at a baby shower for a good friend.  I’ve always loved key lime pie, so it was no surprise that these easy bars struck such a chord with me.  After tracking down the recipe from my friend Alex, who had gotten the recipe from Cook’s Illustrated, I was determined to give them a try at home.  They came together in a jiffy and ended up being every bit the citrusy taste of spring I had been hoping for!   They would make for a great party food, since they’re simple to make and hold up well (once they’ve been refrigerated).  In addition, this recipe doubled fits just perfectly into a 9x13-inch baking pan.  Enjoy! 

Click here for printable recipe.

The ingredients:

CRUST: 

1-1/4 cups crushed animal crackers (about two and a half of the little 2 ounce boxes)
3 Tbs. brown sugar
pinch of salt
4 Tbs. butter, melted and cooled slightly


FILLING: 

2 ounces cream cheese, room temperature
1 Tbs. grated lime zest, minced
pinch of salt
1 can (14-ounces) sweetened condensed milk
1 large egg yolk
1/2 cup freshly squeezed lime juice


GARNISH:
3/4 cup shredded sweetened coconut, toasted until golden and crisp


Directions:  Preheat oven to 325 degrees.  Line 8x8-inch baking pan with foil , folded and hanging over the sides (so that the overhang can later be used as handles in removing the bars from the pan).  Spray foil with non-stick cooking spray.    (NOTE:  recipe can be doubled  and baked in a 9x13-inch baking pan if desired)


For making the crust:  In a large bowl (or in the blender jar if a blender was used to crush the animal crackers),  add the crushed animal crackers, brown sugar, salt and stir well.  Stir in melted butter.  Press crumb/butter mixture evenly and firmly into bottom of foil-lined pan.  Bake until deep golden brown, 18-20 minutes.  Set aside and allow to cool, while you prepare the filling. 

For making the filling:  While crust cools, in medium bowl, stir cream cheese, lime zest, and salt with rubber spatula until softened, creamy, and thoroughly combined.  Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk.  Add lime juice and whisk gently until incorporated. 

Pour filling into baked crust; spread to corners and smooth surface with rubber spatula.  Bake at 325 degrees until set and edges begin to pull away slightly from sides, 15- 20 minutes.  Cool at room temperature for 1 to 1-1/2 hours.  Cover with foil and refrigerate until thoroughly chilled, at least 2 hours. 

Loosen edges with knife and lift bars from baking pan using foil "handles"; cut bars into 16 squares.  Sprinkle with toasted coconut, if using, and serve.  Store in refrigerator.  Makes 16 bars (or 9 if you want them to be big). 


Enjoy! 

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Holiday Baking #27: Apple-Raspberry Streusel Bars

Twenty-seven straight days of goody recipes and I can officially say that I am almost goodied out.  I'm definitely looking forward to sharing some yummy dinner and side recipes again with you all soon!  In the meantime, I've still got a few more goodies to go to finish out my "Baking through the Holidays with Recipe Shoebox" commitment (or according to my husband "Lara likes self-inflicted stress"   commitment) These easy apple-raspberry bars were quite tasty with the  combination of tart and sweet flavors and would be a perfect to share on a plate of goodies or for a tasty, unique dessert. 

Click here for printable recipe. 

The ingredients:

CRUST and STREUSEL:
2 cups uncooked oats (quick or old-fashioned)
2-1/2 cups all-purpose flour
1-1/4 cups sugar
2 tsp. baking powder
1 cup butter, melted

FILLING:
3 cups peeled, chopped tart apples (Granny Smith worked well)
2 Tbs. all-purpose flour
1-1/2 cups raspberry preserves

Directions:
Heat oven to 375°.  For crust and streusel topping, combine oats, flour, sugar, and baking powder; mix well.  Add butter, mixing until moistened.  Reserve 2 cups; set aside.  Press remaining oat mixture onto bottom of 9x13-inch baking dish.  Bake 15 minutes or until light golden brown. 

For filling, combine apples and flour.  Stir in preserves. 

Spread onto crust to within 1/2-inch of edges.  Sprinkle with reserved oat mixture, pressing lightly. 

Bake 30-35 minutes or until light golden brown.  Cool completely; cut into bars.

  Store tightly covered. 

Enjoy!

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Sour Cream Apple Bars

For any of you who have been following along on my cooking adventures for long know that I'm usually a nut when it comes to taking pictures.  I usually take pictures of the ingredients and most of the steps along the way.  That's why I'm in such shock right now.  I've made these delicious sour cream apple bars, from Homebased Mom, no fewer than 6 times in the last 6 weeks and I only have a few shots of the finished product.  No ingredient shots.  No shots along the way.  I guess I was just so distracted by how good they were, that I couldn't seem to remember to grab my camera.  So, hopefully this one picture and the sheer number of times I've made these will convince you to try out this easy and delicious autumn apple treat.

Click here for printable recipe.  

Crust:
1 cup butter, softened
1 cup brown sugar
2 cups quick cooking oats (I used regular oats)

1 cup all-purpose flour
1 cup chopped pecans
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. allspice

Filling:
1 cup sour cream
3/4 cup sugar
2 Tbs. all-purpose flour
1 egg
2 tart medium apples, peeled and shredded (I used Granny Smith)

Directions:  Preheat oven to 350 degrees. 
FOR CRUST:  In a large bowl, combine softened butter with brown sugar and beat until creamy.  Add oats, flour, pecans, baking soda, cinnamon, and allspice and beat until well mixed.
Press 2/3 of crust mixture onto bottom of ungreased 9x13-inch baking dish.  Bake for 8-10 minutes or until light golden brown. 

FOR FILLING:  Combine all the filling ingredients and mix well.  Gently pour the filling over the hot, partially baked crust.  Crumble the remaining crust mixture over the top of the filling and press down lightly.  Bake for an additional 25-30 minutes or until top is golden brown and the center is set.  Allow to cool in the refrigerator before cutting into bars.  Store in the refrigerator.  Enjoy!

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The Ultimate Filled Peanut Butter Cookie

Finally! After one failed attempt at this recipe due to poor planning on my part, I have finally conquered Coleen's ultimate filled peanut butter cookie recipe. With its peanut butter cookie on the outside and a Reese's PB cup on the inside, these were every bit the chocolate fix that I was looking for! They were super easy to make, sturdy enough to hold up well for lunch boxes and bake sales, and quite impressive in appearance! People kept asking how the PB cup had gotten inside the cookie without totally melting (shhhh....don't tell them how easy it was)! Thank you Coleen!!!

Click for printable recipe.

The ingredients:

1 bag of miniature Reese's peanut butter cups --FROZEN
1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla

In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan.
Bake at 375° for 10 minutes.

Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.
Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).
Enjoy!

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