Best Bake Sale Trifecta Bars Recipes

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BAKE SALE TRIFECTA BARS



Bake Sale Trifecta Bars image

Provided by Food Network

Categories     dessert

Time 2h

Yield 16 to 20

Number Of Ingredients 20

1 stick unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
3 tablespoons unsalted butter, plus more for your hands
1 10-ounce bag mini marshmallows
3 cups crispy rice cereal

Steps:

  • Preheat the oven to 325 degrees F. Line a 9-inch square, 2-inch-deep baking dish with foil, leaving an overhang; butter the foil. Make the brownie layer: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, 4 minutes. Add the eggs and vanilla; mix until combined. Reduce the mixer speed to low; beat in the flour, cocoa powder and salt. Spread in the prepared pan.
  • Make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, 4 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low; beat in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan.
  • Make the cereal-treat layer: Melt the butter in a large saucepan over medium heat. Add the marshmallows; stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares.

BAKE SALE WINNING-EST GOOEY OAT BARS



Bake Sale Winning-est Gooey Oat Bars image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories     dessert

Time 55m

Yield 24 to 36 bars

Number Of Ingredients 15

Non-stick cooking spray
1 3/4 cups all-purpose flour
1/2 teaspoon fine sea salt, or table salt
1/3 cup granulated sugar
3/4 cup plus 2 tablespoons cold unsalted butter
1/2 cup unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar
1/4 teaspoon fine sea salt, or table salt
3 large eggs
1 1/2 teaspoons vanilla
1 1/3 cups rolled oats
1/2 cup finely shredded coconut, sweetened or unsweetened (optional)
1 1/2 cups chocolate chips, chopped white or dark chocolate, candy bars, dried fruit, or a mix thereof (with the dried fruit, a mix with chocolate is best or the sweetness of the fruit will be overwhelming)
powdered sugar, to finish

Steps:

  • Prepare your pan: Heat the oven to 350 degrees F. Line the bottom of a 9-by-13-inch baking tray (a quarter sheet pan or cake pan is fine) with parchment paper (if using a cake pan, hang the parchment over the sides so the bars are easier to remove). Lightly coat the sides with nonstick spray.
  • Make the crust: Combine the flour, salt and sugar in the bowl of a food processor. Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps?that's right, just keep running it; it might take another 30 seconds for it to come together, but it will. Transfer the dough clumps to the prepared baking pan and press them evenly across the bottom and 1/4 inch up the sides. Bake for 15 to 20 minutes, until very pale golden.
  • Meanwhile, prepare the filling: Melt your butter in a medium saucepan over medium heat. Continue to cook the butter, stirring frequently, until golden brown bits form at the bottom, about 5 minutes. Remove from the heat and stir in the sugars and salt. Let cool for 5 to 10 minutes, then whisk in the eggs, one at a time, and the vanilla, and stir in the oats, coconut, and chocolate, fruit, and/or candy.
  • Pour over the parbaked crust, spreading evenly.
  • Bake the bars: Bake for 15 to 20 minutes, until the top is firm and golden and the bars are set or, at most, barely jiggle if shimmied. The bars are much easier to cut cleanly from the fridge, but they are gooiest when warm. Dust with powdered sugar before serving or selling for the prettiest finish.
  • Do ahead: Store at room temperature for up to 2 days, or in the fridge for longer.

BAKE SALE LEMON BARS



Bake Sale Lemon Bars image

They are very, very easy to make, and really fabulously delicious.

Provided by Elaine

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 36

Number Of Ingredients 8

1 ½ cups all-purpose flour
⅔ cup confectioners' sugar
¾ cup butter or margarine, softened
3 eggs
1 ½ cups white sugar
3 tablespoons all-purpose flour
¼ cup lemon juice
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
  • Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
  • Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
  • Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Nutrition Facts : Calories 106.8 calories, Carbohydrate 16.3 g, Cholesterol 25.7 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.2 mg, Sugar 11.7 g

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