Best Clark Bars Recipes

CLARK BARS

Steps:

• Grease a 9x13 inch pan.
• Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
• In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.

CLARK BARS

Steps:

• 1. mix butter, cracker crumbs, conf. sugar peanut butter and vanilla until well blended.
• 2. put in an airtight container and refrigerate until solid.
• 3. heat chocolate chips in double boiler until melted.
• 4. form mixture into desired shapes and dip into chocolate.
• 5. place on waxed paper. you can put the wax paper onto a cookie sheet and when full, place in refrigerator until cool enough to handle and put in containers.
• 6. I store these in refrigerator . can wrap in plastic wrap to be given away. "or eaten"

CLARK BARS

Steps:

• Grease a 9x13 inch pan.
• Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl.
• Press the mixture into the prepared pan.
• In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed.
• Spread the chocolate mixture over the peanut butter mixture. Chill for 4 hours. Cut and serve.

CLARK BARS

Steps:

• Bring sugar and corn syrup to a boil.
• Remove from heat and add peanut butter.
• Stir well.
• Pour over corn flakes and mix well.
• Press into a greased 8X8 pan.
• Melt chocolate chips and shortening together and pour on top.
• Cool and cut into squares.

CLARK BARS RECIPE - (3.5/5)

Steps:

• Heat corn syrup and sugar until smooth. Add peanut butter and boil for three minutes. Add cereal and push into pan; let cool Melt chocolate and butterscotch over double boiler Pour over bar and let completely cool

LEMON BARS WITH OLIVE OIL AND SEA SALT BY MELISSA CLARK (NY TIMES)

Steps:

• Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan). To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes. While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest. When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.