Blueberry Pie Bars

Fresh blueberries in a creamy filling, with a shortbread crust and easy to eat bars. This is a new favorite bake and take goodie!

Crust & Topping:

• 1½ cups flour
• 1/2 cup sugar
• pinch salt
• 3/4 cup cold butter, cubed

Blueberry Filling:

• 2 eggs
• 1 cup sugar
• 1/3 cup flour
• 1/2 cup sour cream
• pinch salt
• 3 cups fresh blueberries

1. Preheat oven to 350º. Spray 13×9 baking pan with nonstick spray.
2. For the crust & topping: Stir together flour, sugar and salt. Cut cold butter into dry ingredients until you have coarse crumbs. Remove 1 cup mixture and reserve for topping. Press remaining crumb mixture evenly into bottom of prepared baking pan. Bake 10-12 minutes until set but with no browning.
3. While crust is baking, make blueberry filling: Whisk together eggs, sugar, flour, sour cream and salt. Fold in blueberries. Gently spoon filling mixture over crust as it comes from the oven. Sprinkle reserved crust/topping mixture evenly over filling.
4. Bake 1 hour. Cool completely to cut into clean, neat squares.

Check out other bar recipes in my Brownies & Bars category, there are 115 to choose from!

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Chocolate Chip Toffee Shortbread Bars

Baked up a quick little something to add more smiles at work on a Friday!

Chocolate Chip Shortbread Base:
1 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
1 cup butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup chocolate chips (bittersweet, semisweet or milk chocolate)

Topping:
1 cup chocolate chips (bittersweet, semisweet, or milk chocolate)
3/4 cup toffee bits
1/2 cup chopped pecans
1/2 cup shredded coconut

Preheat the oven to 375°. In medium bowl, whisk together flour, salt, and cinnamon. Set aside. With electric mixer, cream butter, sugar, and brown sugar. Mix in vanilla. Mix in flour mixture until almost incorporated. Add the 1/2 cup chocolate chips and mix until dry ingredients are incorporated, do not over-mix.

Line 9″x 13″ baking pan with foil and spray with non-stick spray. Press shortbread mixture into prepared pan. Bake for 18-20 minutes, or until crust is bubbling. Remove from oven and sprinkle the 1 cup of chocolate chips over hot bars. Cover pan with foil and let sit 5 minutes to let chocolate melt. Spread melted chocolate chips over crust. Sprinkle toffee bits, chopped pecans, and coconut over chocolate and press down gently with your fingers.

Let bars cool to room temperature before cutting. Can be refrigerated to speed up the cooling. Use edge of foil to lift the bars out of pan and cut into bars. Original recipe from Mel’s Kitchen Cafe

Two Years Ago: Chocolate Mint Marshmallow Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Almond Cream Cheese Bars

A sweet little bar. A shortbread crust, almond cream cheese filling, almond buttercream frosting and the crunch of toasted almonds on top. Yum! Recipe from cooking.com.

Crust:
2 cups flour
1/2 cup powdered sugar
1 cup butter, cold

Filling:
8 oz cream cheese, softened
½ cup sugar
2 eggs, room temp
1 tsp almond extract

Frosting:
1/4 cup butter, softened
1½ cups powdered sugar
1½ Tbl milk
1 tsp almond extract
½ cup sliced almonds, toasted

Preheat oven to 350°. For the crust, stir together flour and powdered sugar. Cut cold butter into dry ingredients and pat into 9”x13” pan. Bake 20-22 minutes until just starts to turn golden. While crust is baking, mix up filling. With electric mixer, mix cream cheese and sugar. Beat in eggs and almond extract. Pour over hot crust as it comes from the oven. Bake 15-18 minutes more. Cool completely. For the frosting, whip butter until creamy and light in color. Add powdered sugar, milk, and almond extract; mix well. Spread evenly over cooled filling. Sprinkle toasted almonds on top and gently press into frosting just a little to secure from falling off. Cut into bars.

One Year Ago: Eggnog Chocolate Chip Mini Loaves

Two Years Ago: White Chocolate Cherry Shortbread Cookies

Cherry Chocolate Kiss Shortbread Cookies

These are shortbread cookies with the added flavor of cherry which makes them delicious but add a kiss of chocolate…perfectly delicious!

1 cup butter, softened
1 cup powdered sugar
1/8 tsp salt
3 tsp maraschino cherry juice
1/4 tsp almond extract
2 1/4 cups flour
1/2 cup chopped maraschino cherries
sugar for rolling cookies
48 Hershey Kisses

Preheat oven to 325°.  Whip butter with electric mixer.  Add powdered sugar and salt beating until combined.  Beat in cherry juice and almond extract.  Mix in flour and chopped cherries.  Use small cookie scoop to make 1 inch balls, roll in sugar, and place on ungreased cookie sheet.  Bake 10-12 minutes or until bottoms are light brown.  Place chocolate kiss in the center of each cookie right as they come from oven.  Transfer to a wire rack to cool.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

White Chocolate Cherry Shortbread Cookies

This recipe is from Better Homes & Gardens.  It’s cookie time and it’s fun to try all kinds of new recipes along with the old favorites.   I am liking these, melt in your mouth and cute!

1/2 cup drained and finely chopped maraschino cherries
2½ cups flour
1/2 cup sugar
1 cup cold butter
12 oz white chocolate, finely chopped, divided
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
White nonpareils and/or red sprinkles

Preheat oven to 325°.  Spread cherries on paper towels to drain well, then finely chop.  In large bowl, combine flour and sugar.  Cut butter into flour and sugar until mixture resembles fine crumbs.  Stir in drained, chopped cherries and 2/3 cup of the chopped white chocolate.  Stir in almond extract and food coloring.  Knead mixture by hand until forms a smooth ball.  Scoop dough into 3/4″ balls.  Place balls on ungreased cookie sheet.  Using bottom of a drinking glass dipped in sugar, flatten balls to 1½” rounds.

Bake for 10 to 12 minutes or until centers are set.  Cool for 1 minute on cookie sheet.  Transfer cookies to wire rack and cool completely.  In small double boiler, combine remaining white chocolate and shortening.  Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off.  Roll dipped edge in nonpareils and/or sprinkles.  Or, spread small amount of white chocolate over top of each cookie and sprinkle with nonpareils or sprinkles.  Place cookies on waxed paper until chocolate is set.  Makes about 60.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.