Three variations can top one buttery crust in these Christmas bars.
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1 1/3 cups all-purpose flour
1/2 cup Land O Lakes® Butter softened
1/4 cup sugar
See variations below
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed until mixture resembles coarse crumbs. Press onto bottom of ungreased 9-inch square baking pan (except for chocolate toffee variation). Bake 15-20 minutes (except for chocolate toffee variation) or until edges are lightly browned.
Follow directions for filling variation below. Cool; cut into bars.
Pecan Pie Bars: Combine 3/4 cup corn syrup, 1/2 cup sugar, 2 eggs, 2 tablespoons all-purpose flour and 1/2 teaspoon vanilla in bowl. Beat at medium speed until well mixed. Stir in 1 cup chopped pecans. Sprinkle 1/2 cup semi-sweet chocolate chips over crust. Pour filling over hot, partially baked crust. Continue baking 30-35 minutes or until set. 20 bars.
Zesty Lemon Bars: Combine 3/4 cup sugar, 2 eggs, 2 tablespoons all-purpose flour, 3 tablespoons lemon juice and 1/4 teaspoon baking powder in bowl. Beat at low speed until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set. Cool slightly; sprinkle with powdered sugar. 20 bars.
Chocolate Toffee Bars: Prepare crust ingredients as directed except press firmly on bottom of 13x9-inch baking pan. Bake 20-25 minutes or until crust is very lightly browned. Immediately sprinkle 1/2 cup semi-sweet or milk chocolate chips and 1/2 cup butterscotch or white baking chips over crust. Let stand 3-5 minutes or until soft. Evenly swirl over crust with table knife or back of spoon. Sprinkle with 1/2 cup chopped pecans or peanuts, if desired. 36 bars.
Cut bars into diamonds, rectangles or squares and place in paper muffin liners or candy papers.
Explore reviews fromour online community
Made the toffee chocolate bars to try out for Christmas . My family and I just loved these . They are 100% going to one of my Christmas cookies. This is a keeper . Thank you !!
I didn’t have any butterscotch chips so I just substituted it with chocolate chips and it was great . One thing I found is that storing the bars in the fridge over night after I baked them didn’t make the crust soggy .
I've been making this recipe, all three variations, for years, but when my daughter asked for the lemon bars, I was crushed to find the recipe that I'd cut off a box of butter missing. I was so relieved to find it on the Land O Lakes website! My family loves these. Thank you!!!