Almond Bars

 We love almond anything.  That rich almond flavor that reminds you of maraschino cherries is just so irresistible.  These bars are perfect for satisfying even the most serious of almond cravings... and they are super easy too.

Almond Bars

(makes an 8x8 pan)

1 1/2 cups all-purpose flour
1/2 cup sugar
big pinch salt
1 tsp vanilla extract
3/4 cup cold, unsalted butter, diced (this is one stick plus a half stick)
8 oz almond paste (not almond pastry filling, make your own from King Arthur)

If you make your own almond paste, dont bother to clean the food processor completely after you are finished.

Preheat the oven to 350, and line an 8×8 inch square baking pan with parchment paper to create a paper hammock of sorts.

In a bowl (or your food processor), combine the flour, sugar, salt, and vanilla.

Add the butter and mix until crumbly (dont over mix)

Put the crumbs into the prepared pan (reserving 1 cup of the crumbs for the topping), and press firmly against the bottom of the pan.

Crumble the almond paste with your hands over the crust. Sprinkle the reserved 1 cup of crumbs over the almond paste.

Bake the almond bars on the center oven rack for about 30-35 minutes, until golden brown and crisp.

Set the pan on a cooling rack and cool completely before lifting the bars out by the parchment paper and cutting into bars or rush the process and remove from the pan so it can cool faster.

Peanut Butter Shortbread Bars

These bars are insanely decadent and ridiculously delicious.  They are actually easy enough to make but do require a bit of time.  I highly recommend making them but only if you are baking for a crew.  You'll send yourself into a sugar coma if you eat them all!

I think you could omit the peanut butter, but I havent tried it yet.  I will update when I do.  I also used the scale for measuring ingredients this time, but I'll update with other measurements if I make it again.

UPDATE: the chocolate seized when I melted it so I would like to try it with coconut oil next time.  Also, it's important to bake the shortbread layer till you see a little browning on the edges.  And finally, measure the salt for the caramel layer (I'm talking to those of you that never measure the salt).

Peanut Butter Shortbread Bars
makes a lot, maybe 24 small but rich servings

For the shortbread layer
200 g flour
1 tbsp cornstarch
100 g sugar
170 g unsalted butter cubed
1/4 tsp salt

Preheat oven to 325.  Process the flour, cornstarch, and sugar in the food processor.  Add in cubed butter and salt, pulsing till the mixture resembles small breadcrumbs.  Press into a greased 9x9 baking dish (an 8x8 will give you a thicker shortbread layer).  Bake for 25-35 till the edges are just beginning to brown.  Place in the fridge to cool a bit while you wait for the caramel to finish cooking.

For the caramel peanut butter layer
14 oz can sweetened condensed milk (or make your own!)
1 stick plus 3 tbsp unsalted butter
150g (or 3/4 cup) sugar
1 tbsp sea salt
4 tbsp peanut butter
1/4-1/2 cup crushed peanuts (optional)

Melt the butter in a medium saucepan, then add the condensed milk, butter and sugar and mix over low heat.  Stir almost constantly and increase the heat to medium-low, a low simmer.  Continue to stir almost constantly, reducing heat to prevent a full boil as needed. Continue to stir and cook for 35-45 minutes, until it's deep tan gold color.  Remove from heat immediately when finished and transfer to a heat proof bowl (glass pyrex works great), then let cool briefly.  While it's still warm, add peanut butter and mix thoroughly.  Pour gently over the shortbread (it's ok if your shortbread is still warm).  Sprinkle crushed peanuts over the caramel and lightly press them in.  Put in the fridge to chill.  It should be firm enough to press your finger in gently and hold the shape.

For the chocolate layer
320 g (or 2 cup) chocolate chips (milk or dark or a mix)
50 g (or 3 tbsp) unsalted butter (try it with coconut oil)

Melt chocolate and butter/oil slowly in the microwave at low power or use a double boiler.  When it's smooth, pour over the chilled caramel.  Chill again till firm.  Slice into thin bars.

Magic Cookie Bars

These are the best!  We make our own condensed milk, which makes them even better but try it whatever way works best for you.

Magic Cookie Bars

For the crust:

6 T unsalted butter, melted and slightly cooled
20 graham crackers (about 1 1/2 cups of crumbs)
1/4 c sugar
spoonful of molasses
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg

For the topping:

1 14-oz can sweetened, condensed milk
1 1/2 cup chocolate chips
1 c pecans or walnuts, chopped (optional)
2 c sweetened, flaked coconut

Heat oven to 350F. Butter (or spray) a 9x13 pan.

Process the graham crackers in a food processor until finely ground. Then add the sugar and molasses, baking powder, and salt and pulse until the mixture is combined. With the machine running, add the egg and melted butter and process until the crumbs are moistened and clumps form.

Place the crumbs in the prepared pan. Use your fingers to press the mixture into an even layer. Bake for about 15 minutes, until crust is set and dry.

Pour the condensed milk over the crust and use a spatula to spread it out into an even layer (smooth the high ridges). Sprinkle half the chocolate and half the nuts on top, then sprinkle all of the coconut on top. Finally add the remaining chocolate and nuts.

Bake for about 25 minutes, until the toppings are golden brown. Let the bars cool in the pan, on a wire rack. It's important to let them cool before cutting into squares.

Sweetened condensed (goat) milk

We have goats that provide milk for our family.  When we wanted to make Magic Bars, I thought we should make our own sweetened condensed milk.  And we did!  It's easy, insanely easy.

Sweetened condensed milk
Makes just under 2 cups
(this is a double recipe, you could half it)

3 cups whole milk
1 cup granulated sugar
splash vanilla extract (optional, but please dont skip it)

In a medium sauce pan, mix together the milk and sugar. Use a wooden spoon to mark the level of liquid. Over medium heat, warm the milk-sugar mixture until just steaming. Then lower the heat and simmer for about 2 hours, or until it thickens slightly. Use the wooden spoon to test the level.  When the mixture has reduced by about half, stir in the vanilla extract. You can use it warm for your magic bars or cool completely and store it in a jar in the fridge.

Raspberry Bars

These are the BEST raspberry bars.  A ton of butter and berries!  This is the first thing we make when the berries are ripe.  And then it's hard to make anything else (but Smitten's berry cheesecake galette is usually a must too).  This recipe is inspired by Cook's Illustrated but simplified a bit and with increased berries, of course!

Raspberry Bars

2 1/2 cups flour (we like a mix of whole wheat and white)
2/3 cup sugar
1/2 teaspoon salt
2 sticks butter, cut into 1/2-inch pieces, room temp

1/4 cup dark brown sugar (or white sugar with molasses)
1/2 cup old-fashioned oats
1/2 cup pecans, chopped finely, optional
2 tablespoons butter

1 cup raspberry preserves
1 cup or more fresh raspberries (or blackberries)
1 tablespoon of fresh lemon juice

Preheat oven to 375 degrees. Butter a 13 x 9-inch baking dish (you could also make a foil, parchment paper sling here).

Mix flour, sugar, and salt in a food processor or stand mixer.  Add butter, a bit at a time, until mixture resembles damp sand.  Remove 1 1/4 cups of the "sand" from the processor and put in a large measuring cup.  Set that aside for the topping in a bit.  Spread the remaining "sand" into the bottom of your baking dish.  Press it into an even layer.  Bake it for 15 minutes or until the edges are just beginning to brown.

While the crust is baking, return the reserved sand to the food processor, and add brown sugar, oats and nuts to the reserved "sand" and mix it lightly just till the butter is incorporated.  Set this aside.

Combine preserves, raspberries, and lemon juice in small bowl; mash with a fork until roughly and lightly combined.

Spread filling evenly over hot crust; sprinkle the topping evenly over filling by grabbing handfuls of it, squeezing, then crumbling.  Some will be large, marble sized, others will be smaller.  Return pan to the oven and bake until topping is a deep golden brown and the filling is bubbling, about 24 minutes. This is the trickiest part, cool it on a wire rack for 1 to 2 hours!  Cut them into squares.

Crunch Crispy Treats

Another recipe made with Crunch.  It's like Rice Crispy Treats but with Crunch for the cereal.

Crunch Crispy Treats

3T Butter
5 1/2 cups marshmallows
6 cups total of stuff, like 3 cups of rice crispy cereal and 3 cups of crushed Crunch (pick your flavor, any flavor!) OR go for it and use 6 cups total of crushed Crunch for a super sweet treat and/OR add in some extra nuts or almost anything sweet.

Melt butter
Add marshmallows, melt more.
Remove from burner and add in "stuff."  The chocolate in the Crunch will melt a bit.  That's ok.  Press into a greased pan.  Chill.  Cut. Inhale.