Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Bon Appetit Desserts (171 page)
1 cup sour cream
2 tablespoons sugar
¼ teaspoon vanilla extract
CRUST AND STREUSEL
: Preheat oven to 350°F. Generously butter 9×9×2-inch metal baking pan. Line rimmed baking sheet with parchment paper. Using on/off turns, blend flour, sugar, salt, and butter in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; using on/off turns, process until mixture is moistened but not clumping. Press 3½ cups crumbs onto bottom of prepared square pan. Transfer remaining crumbs to prepared baking sheet (do not clean processor). Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust in pan until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.
FILLING
: Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
TOPPING
: Whisk all ingredients in small bowl. Spread topping evenly over hot filling. Bake until topping sets and is bubbling at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.
DO AHEAD
:
Can be made 2 days ahead. Keep chilled.
Cut into squares.
Banana-Oatmeal Bars with Chocolate ChunksThe dynamic duo of banana and oats makes these cookies perfect for breakfast or an afternoon snack.
Makes about 2 dozen
2 cups unbleached all purpose flour
1 cup quick-cooking oats
1 tablespoon baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1¼ cups sugar
1¼ cups (packed) golden brown sugar
2 large eggs
⅔ cup mashed ripe bananas (about 2 large)
2 teaspoons vanilla extract
4 2.6-ounce bars semisweet chocolate (such as Hershey’s Special Dark), cut into ¾-inch pieces
1 cup pecans, toasted, chopped
Preheat oven to 350°F. Butter and flour 15×10×1-inch baking sheet. Blend flour, oats, baking powder, and salt in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans.
Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into bars.
Ingredient Tip:
Bananas
Don’t waste that one lonely overly ripe banana that hasn’t been eaten—peel it, place it in a resealable plastic freezer bag, and stick it in the freezer. Once you’ve collected a few bananas, use them in these delicious bar cookies or in banana bread. Thaw, then mash them in a bowl, and they are ready to use.
Coconut Macaroon BarsThese bar cookies have all the moist, chewy appeal of traditional macaroons.
Makes 2 dozen
Nonstick vegetable oil spray
1¼ cups unbleached all purpose flour
⅓ cup sugar
½ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
1 large egg yolk
1 tablespoon heavy whipping cream
1 cup sugar
3 large eggs
¼ cup (½ stick) unsalted butter, melted, cooled
2 tablespoons unbleached all purpose flour
2 teaspoons vanilla extract
¼ teaspoon salt
1 7-ounce package sweetened flaked coconut
CRUST
: Preheat oven to 350°F. Spray 13×9×2-inch metal baking pan with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.
FILLING
: Beat sugar, eggs, melted butter, flour, vanilla, and salt in medium bowl to blend. Beat in coconut. Pour filling over crust.
Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen. Cut into bars.
DO AHEAD
:
Can be made 2 days ahead. Store in airtight container and chill.
More to Try: Add Chocolate
For a delicious variation, spread a thin layer of melted semisweet chocolate over the crust before pouring on the coconut topping. After the bars are baked, drizzle them with more melted chocolate.
Double-Nut Maple BarsThis sweet and sticky bar cookie gets its deep caramel flavor from brown sugar and maple syrup.
Makes 16
1¼ cups unbleached all purpose flour
⅓ cup sugar
Pinch of salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes
1 large egg yolk
1 tablespoon whole milk
⅓ cup pure maple syrup
⅓ cup (packed) golden brown sugar
¼ cup heavy whipping cream
2 tablespoons (¼ stick) unsalted butter
¾ cup pecans, toasted, coarsely chopped
¾ cup walnuts, toasted, coarsely chopped
½ teaspoon vanilla extract
CRUST
: Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Combine egg yolk and milk in small bowl. Drizzle egg mixture into processor; using on/off turns, process just until dough clumps together but is still dry. Transfer dough crumbs to prepared pan. Press crumbs onto bottom and halfway up sides of pan. Bake until crust is set and pale golden, about 25 minutes. Cool crust in pan on rack. Maintain oven temperature.
FILLING
: Combine maple syrup, sugar, cream, and butter in heavy medium saucepan. Boil 2 minutes. Remove from heat, Stir in all nuts and vanilla.
Pour filling over crust, spreading nuts evenly. Bake until filling is bubbling all over, about 8 minutes. Transfer to rack and cool completely. Cut into bars and serve at room temperature.
DO AHEAD
:
Can be made 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.
Brown Sugar Bars with Milk Chocolate and PecansA bit of orange liqueur and some candied orange peel add a bright citrus note to these bars.
Makes 16
1 cup unbleached all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup (packed) golden brown sugar
6 tablespoons (¾ stick) unsalted butter, melted
1 large egg
3 tablespoons Grand Marnier or other orange liqueur, divided
½ teaspoon vanilla extract
6 ounces high-quality milk chocolate (such as Lindt or Perugina), cut into ½-inch pieces
⅓ cup chopped pecans
¼ cup chopped candied orange peel
Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Whisk flour, baking powder, and salt in small bowl. Whisk sugar, butter, egg, 2 tablespoons liqueur, and vanilla in large bowl to blend. Add dry ingredients; stir to blend. Stir in chocolate, pecans, and orange peel. Transfer batter to prepared pan.
Bake until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack. Brush top with remaining 1 tablespoon liqueur. Cool completely in pan. Cut into squares.
DO AHEAD
:
Can be made 2 days ahead. Wrap in plastic; store cookies at room temperature.
Technique Tip:
Soften Up
Brown sugar is a mixture of white sugar and molasses, the molasses giving it a soft, moist texture. To keep brown sugar from drying out, be sure to store it in an airtight container at room temperature. If it does harden, there are easy ways to revive it. Add a piece of apple or a damp paper towel to the airtight container; keep it closed for a few days. You can also transfer the sugar to a microwave-safe dish, cover with damp paper towels, and microwave on high for 30 to 60 seconds, or simply let stand overnight.
