Best Chocolate Chip Pear Snack Bars Recipes

CHOCOLATE PEAR OATMEAL BARS

Steps:

• Heat oven to 350°F. Line 11x7-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in egg until mixture is moistened.
• Reserve 1 1/2 cups cookie mixture. Use slightly damp fingers to press remaining cookie mixture in bottom of baking pan (mixture will be sticky). Bake 20 minutes. Sprinkle pears over partially baked crust. Top with chocolate chips and reserved cookie mixture.
• Bake 20 to 25 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.

PEAR BAR COOKIES

Steps:

• In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 9-in. square baking pan. Bake at 350° for 25-28 minutes or until golden brown., In a small bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking powder, salt and ginger; stir into egg mixture just until moistened. Gently stir in pears and coconut. , Spread over warm crust. Bake 20-23 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

PEAR BARS WITH PEAR SAUCE

Steps:

• Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Mix well.
• Stir in eggs, oil, and pear sauce till well mixed.
• Spread batter in sprayed 9 by 13.
• Bake at 350° for 25-30 minutes or till center tests clean.
• Sprinkle with powdered sugar, cut into bars and serve with ice cream or whipped cream and extra pear sauce.
• For pear sauce:.
• Mix all ingredients together in a sauce pan over medium heat.
• Bring to a boil.
• Cook for 10-15 minutes till pears are tender.
• Puree in blender .

NANAIMO BARS (WITH 6 VARIATIONS)

Steps:

• BASE: Melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat.
• Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 minute.
• FILLING: Beat butter with wooden spoon until light. Beat in custard powder and milk.Gradually beat in sugar. Spread over chilled base and let set in fridge.
• TOPPING: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling.
• Store in fridge until chocolate topping begins to harden. Score topping into 16 small bars (bites). Cut before totally solid, use a hot knife, wiping clean between cuts. Store in fridge or freeze for up to 2 months.
• FILLING VARIATIONS:.
• PEANUT BUTTER FILLING.-- 2 Tbsp Custard powder, 1/4 cup Milk, 2 Tbsp Butter; softened, 1/2 cup smooth peanut butter 2 cups confectioners sugar -sifted.
• MINT FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute jello pudding powder), 1/4 cup milk, 3 cups icing sugar, 1 teaspoons peppermint flavoring, 1-2 drops green food coloring as desired.
• CAPPUCCINO FILLING -- 2 Tbsp milk, 3 Tbsp unsalted butter, 2 tsp instant coffee or espresso powder, 1/2 tsp vanilla, 2 cups confectioners sugar.
• GRAND MARNIER FILLING -- 2 cups Icing Sugar, 1/4 cup Butter; softened, 1/4 cup Grand Marnier or orange -liqueur, 1 Tbsp Orange rind; coarsely grated.
• BAILEY'S IRISH CREAM FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute vanilla jello pudding powder), 1/4 cup Bailey's Irish Cream, 2-3 cups icing sugar.
• CHERRY FILLING -- 1/4 cup Butter; softened, 1 tablespoons Cherry juice, 2 cups Icing sugar, 1/3 cup chopped Maraschino cherries, 1-2 drops of red food coloring.

LIGHT CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 and grease 13x9 pan.
• Mix 1/2 cup flour with baking powder & salt. Set aside.
• Melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour/baking powder mixture (EXCEPT the chocolate chips) until just mixed. Do not beat, just stir slowly until combined, scraping down sided as needed.
• If you are using the mini chocolate chips, stir them into the dough by hand.
• Spread into greased 13x9 pan. Sprinkle with chocolate chips and press them gently into the dough.
• Bake at 350 for 20 minutes, until edges turn brown.

PM SNACK BARS

Steps:

• Preheat oven to 350°F Spray a 9-inch square baking pan with nonstick cooking spray. Place peanut butter in small microwaveable bowl; microwave on LOW (30%) 30 seconds or until peanut butter is melted. Stir in molasses; cool.
• Place egg whites and flax seeds in blender; blend until foamy. Pour into large bowl. Add peanut butter mixture; stir until smooth. Stir in cereal and almonds until cereal is evenly coated. Press cereal mixture into prepared pan.
• Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Drizzle melted chocolate over bars.
• Tip: Look for ground flax seeds in large supermarkets or health food stores. You may also buy whole flax seeds and grind them in a coffee mill or blender.