Traveling Bar Cookies

[McSix]

I've been overwhelmed by the threads on great bar cookies but have a specific need. I send cookies monthly to my father-in-law whose bride (as he still calls her) of 60 years recently passed away. They enjoyed my cookies so much; he gets so teary-eyed when I mention some of them that I think I need to add some new recipes that won't bring back memories. I have no countertops right now (you all helped me choose new ones that will arrive within the next week or two), so think bar cookies would be best. If anyone has any great recipes that can withstand three days of mailing, I'd be very grateful. Thank you!

[mbrogier]

How about the lemon bar cookies? They're actually good for you.

Here's Ina Garten's recipe.

Lemon Bars
Copyright, 1999 The Barefoot Contessa Cookbook

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature (I just use large eggs)
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

[pilgrim719]

Without knowing his likes/dislikes, or what you've made for him in the past...There's the very popular and delicious Outrageous Oreo Crunch Brownies from Barefoot Contessa (on the BB), The Farm of Beverly Hills Brownies (on the BB), and the Green Pumpkinseed-Cranberry Crispy Bars (from CL 5/06). Here are a couple other recipes I've loved that I just grabbed from MC. If I remember something else I've tried, I'll be sure to post it. It's so nice of you to send him cookies, and thoughtful of you to try and find some new favorites for him to discover.


* Exported from MasterCook *

Crispy Peanut Butterscotch Fudge Squares

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bars/Brownies No-Bake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
4 1/2 teaspoons butter
2 cups miniature marshmallows
1/4 cup peanut butter, creamy
3 cups toasted rice cereal
Fudge:
2 tablespoons butter
5 ounces evaporated milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup butterscotch morsels
3/4 cup peanut butter, creamy
1 teaspoon vanilla extract
1/4 cup peanuts -- chopped

FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.

FOR FUDGE:
COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.

Source:
"www.verybestbaking.com"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 6g Fat (36.8% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 103mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES : Excellent! I didn't have butterscotch chips so I used semisweet chocolate chips instead and it turned out great! I also put chopped peanut butter chips on the top instead of peanuts. I love the chocolate/peanut butter taste, and also the texture contrast between the crispy bottom and the fudgy top. Yum!

Nutr. Assoc. : 0 0 0 0 1252 0 0 0 0 0 0 0 0 0 0




* Exported from MasterCook *

Peanut Butter Squares

Recipe By :Nigella Lawson
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dark brown sugar
1 1/3 cups confectioner's sugar
1/4 cup unsalted butter -- at room temperature
3/4 cup peanut butter
2 tablespoons peanut butter
topping:
7 ounces milk chocolate
4 ounces bittersweet chocolate
1 tablespoon unsalted butter

Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. You will find, either way, that some of the brown sugar stays in rubble, though very small, lumps, but don't worry about that. Press into a 9-inch square brownie pan and make the surface as even as possible.


To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares.


Description:
"A chocolate and peanut butter square that tastes like a peanut butter cup."
Source:
"How To Be A Domestic Goddess"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 119 Calories; 8g Fat (57.7% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Wow!! Really easy to make and taste incredible! Brad and I both love them! The texture is closer to a fudge than a square.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[drewberry4]

What about the Praline Brookies from the Pillsbury Bakeoff? I haven't tried them yet, but I've seen them get excellent reviews, and they look very impressive and tasty. They would travel well, too, since the gooey part is contained in the middle, between the layers.

[McSix]

These all look great. I think, since my kitchen is so torn up, that I'll try the Praline Brookies this time and the others in the coming months. Thank you so much!

[hAndyman]

These are a family favourite here, McSix - tried, tested, and approved by kids young and old. They keep well (two weeks is the longest I've kept them so far, and they were as good then as in the beginning). They're named after a chocolate bar we have here that's been around as long as I can remember, and very similar. This is my version; bonus: they're stove-top, no baking required.


Eatmore Bars

1 cup SS chocolate chips and 1 cup milk choc. chips (or 2 cups semisweet chocolate chips)
3/4 cup peanut butter (smooth or crunchy)
1 cup corn syrup
2 Tbs molasses (optional)
1 tsp vanilla
2 cups quick cooking oats
1-3/4 cup peanuts, salted or not, chopped
2 Tbs finely chopped dried cherries (optional)

Very lightly butter a 9"x13" pan; set aside.

In a large pot, bring chocolate chips, peanut butter, corn syrup, and molasses (if using) slowly, I repeat, s-l-o-w-l-y, so as not to burn the chocolate, to a boil, stirring frequently. Boil 3 to 5 minutes (*see note) after the first bubbles materialize, stirring gently, constantly; remove from heat and stir in vanilla, mixing well. Add remaining ingredients and stir to coat. Scrape into prepared pan and spread evenly to corners. Very Important: when warm (not hot, not cold) cut into bars - 1"x2" or 1-1/2"x2-1/2" or so. Makes ~30 bars.
If bars harden before you cut them and you are unable to cut them, put them in a low temperature oven (I use 140°) for about 5 to 10 minutes to soften, and then cut them.

Note: These keep very well at room temperature - they’re just as good a week after they’re made as the day after; they’re high energy and great for camping, hiking or cottaging. If you cook them about 4 to 5 minutes they’ll be more like store-bought Eatmore bars, ie chewier. I usually make them with milk and semisweet chocolates because I like the flavours better. I’ve recently started making tham with milk chocolate and chopped 70% bittersweet chocolate bars for a bit more chocolate flavour, a minor indulgence. The molasses is optional ‘cause I always thought Eatmores had molasses in them (turns out they don’t, but they do have dried cherries in them). The hot mixture spreads more easily in the pan if you use a clean rubber spatula/scraper, coated with a little butter, to spread it. Let sit a couple of hours if you can to let the flavours meld and the oats soften.

Thanks to cher48603@CookingLight for these nutritional numbers: Per Serving (excluding unknown items): 215 Calories; 12 g Fat (47.2% calories from fat); 5 g Protein; 26 g Carbohydrate; 3 g Dietary Fiber; 0 mg Cholesterol; 47 mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.