Three variations can top one buttery crust in these holiday bars.
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1 1/3 cups all-purpose flour
1/2 cup Land O Lakes® Butter, softened
1/4 cup sugar
1/4 teaspoon baking powder
See Variations below
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, 1-2 minutes, until mixture resembles coarse crumbs.
Press crumb mixture firmly onto bottom of ungreased 13x9-inch baking pan. Bake 12-17 minutes (except for chocolate toffee variation) or until edges just start to brown. Follow directions for filling variations below. Cool; cut into bars with sharp knife.
Zesty Lemon Bars: Combine 1 1/2 cups sugar, 4 eggs, 1/4 cup all-purpose flour, 1/3 cup lemon juice and 1/2 teaspoon baking powder in bowl. Beat at low speed, 1-2 minutes, until well mixed. Pour filling over hot, partially baked crust. Continue baking 15-20 minutes or until filling is set. Cool slightly. Sprinkle with powdered sugar. Yield: 36 bars.
Pecan Pie Bars: Combine 3/4 cup dark corn syrup, 1/2 cup sugar, 2 eggs, 3 tablespoons all-purpose flour and 1/2 teaspoon vanilla in bowl. Beat at low speed, 1-2 minutes, until well mixed. Stir in 1 cup finely chopped pecans. Sprinkle 3/4 cup semi-sweet chocolate chips over hot, partially baked crust. Pour filling over chocolate chips. Continue baking 25-30 minutes or until set. Yield: 36 bars.
Chocolate Toffee Bars: Bake crust 17-22 minutes or until very lightly browned. Immediately sprinkle 1 cup semi-sweet or milk chocolate chips over crust. Let stand 3-5 minutes or until soft. Evenly swirl chips with table knife or back of spoon. Sprinkle with 1/2 cup finely chopped pecans or peanuts, if desired. Let stand at least 1 hour at room temperature for chocolate to set before cutting. Yield: 36 bars.
- To serve, cut bars into diamonds, rectangles or squares and place in paper muffin liners or candy papers.
- Reduce temperature 25°F when baking in dark metal pans.