And something awesome happens! Bar cookies are great portable desserts, perfect for summer picnics. Read our story in LENS today, then check out these recipes.
Raspberry Crumb Bars
• 2 cups (9 ounces) unbleached all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1 cup (1/2 pound) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup (4 ounces) sliced almonds
• 1 (15 1/4-ounce) jar seedless raspberry fruit spread
Position a rack in the center of the oven and heat the oven to 325 degrees.
Combine flour, oats, brown sugar, cinnamon and salt in large bowl with an electric mixer. Mix on low speed until well combined. Add butter and mix on medium until butter is mostly blended and the mixture appears moist and begins to pull together, about 3 minutes. Stir in the almonds. Reserve 1 1/2 cups of crumb mixture and refrigerate. Firmly press the remaining mixture into the bottom of an ungreased 13-by-9-inch baking pan.
Bake until almonds are just beginning to brown, about 25 minutes. Let cool for about 20 minutes.
Spread raspberry fruit spread evenly on top, leaving a 1/8-inch border around the edge of the crust. Crumble the reserved crumb mixture over the top, letting the fruit show through in places.
Continue baking until lightly browned and the fruit filling is bubbling all over, including the center of the pan, 35 to 40 minutes. Let cool completely before slicing into bars.
Makes 18 bars.
Source: “Fine Cooking Cookies: 200 Favorite Recipes for Cookies, Brownies, Bars & More,” by Editors and Contributors of Fine Cooking
Training Table Brownies
• 2 sticks plus 6 tablespoons unsalted butter
• 4 (1-ounce) squares unsweetened baking chocolate
• 2 cups granulated sugar
• 1 cup light brown sugar
• 7 large eggs
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup cocoa powder (not Dutch-process)
• 1/2 teaspoon baking powder
• 1 stick unsalted butter, softened
• 3 cups confectioners’ sugar
• 4-6 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt
• 12 ounces semisweet chocolate chips
Preheat oven to 325 degrees.
Make brownies: melt butter in a large heavy-bottomed pot over medium heat. Reduce heat to low and add baking chocolate. Stir until chocolate has melted. Remove pot from heat. Add sugars and stir until incorporated into butter and chocolate. Let mixture cool for 10 minutes.
Crack eggs into a medium-sized bowl. Beat with a fork. Add salt and vanilla extract to the eggs and stir to combine. Pour beaten eggs into cooled chocolate mixture and stir together.
Mix flour, cocoa powder and baking powder in a large bowl. Add flour mixture to chocolate mixture and stir until a thick batter forms.
Grease a 18-by-13-inch sheet pan with butter. Line bottom of sheet pan with parchment paper and grease top of parchment paper. Lightly flour. Pour batter onto the sheet pan and spread in an even layer. Bake for 25 minutes.
Make frosting: place butter in a stand mixer. Add confectioners’ sugar, 4 tablespoons of whipping cream, vanilla and salt. Turn mixer on low until the sugar is incorporated, then increase speed to medium and mix until a thick frosting forms.
Melt chocolate chips over a double boiler. With mixer running on low, pour warm melted chocolate into the frosting. Mix until chocolate is incorporated into the frosting. Increase speed to medium. Beat until frosting is fluffy, adding 1 to 2 tablespoons of whipping cream, if needed. Immediately frost cooled brownies. Let frosting set for an hour before wrapping in plastic wrap. Cut into squares before serving.
Makes 16 to 20 bars.
Source: “The Southern Tailgating Cookbook: A Game-Day Guide for Lovers of Food, Football, & the South,” by Taylor Mathis