Pistachio Sugar Cookie Bars

Pistachio Sugar Cookie BarsEvery Christmas I get to be in charge of dessert. It helps that, I am the one in the family that gets to tell everybody what to bring, the “organizer” if you will. I love bringing dessert the most, and I love Christmas the most too, so it works. At least for me. Cookie trays are always in abundance, filled to brimming with scrumptious delights. Both new recipes and old favourites can always be found. This recipe that I found at Mother Thyme was the number one new favourite. I was asked for there recipe on multiple occasions, so here you are all recipe wishers. Enjoy!

  • 2½ cups all-purpose flour
  • 1 (3.4 ounce) box pistachio instant pudding mix
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Buttercream Frosting
  • ½ cup (1 stick) unsalted butter
  • 3 cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2-3 tablespoon milk
  • Sprinkles
  1. Cream butter with sugar until fluffy. Add eggs, one at a time, add vanilla extract with the second egg.
  2. Add first four ingredients and beat until it all comes together.
  3. Scoop into a greased 13×9 inch pan, and spread so batter is even.
  4. Bake for 12 minutes at 375 degrees. Let cool completely.
  5. Beat butter, with one cup of the confectioners’ sugar, alternating with 1 Tbsp of milk. Add vanilla. When creamy enough to spread, top cooled bars and spread evenly. Top with sprinkle and swirl.
  6. Eat and enjoy!

Old-Fashioned Butter Tart Bars

Butter Tart BarsYesterday, I admitted my little secret that I have already started the Christmas baking. And the lemon bars aren’t the only thing I have made. The family and I enjoyed this little gem while we watched one of our favourite Disney flicks together. It’s a smaller recipe, baked in a 8×8 inch pan, so perfect for one night of treating, and then the rest gets put in the freezer for Christmas. My freezer really is quite full come Christmas time, with a turkey and all the baking, it is really the only time of year that I am nit sure if I can fit more in. I have gotten a great head start this year!

Recipe from 250 Best Brownies, Bars and Squares

  • Base:
  • 1 cup all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/2 cup butter, softened
  • Filling:
  • 1 1/2 cups packed brown sugar
  • 1 cup chopped walnuts
  • 1/2 cup raisins (I used dried cranberries)
  • 3 eggs, beaten
  • 3 Tbsp. all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  1. Combine first 3 base ingredients. I like to use my hand mixer. Press into an ungreased 8 or 9 inch square baking pan. Bake at 350 degrees for 15 minutes.
  2. While base is oven prepare your filling. Use hand mixer to blend together all ingredients. Pour over cooked base. Return to oven and bake an additional 20 minutes. Cool completely before cutting.
  3. Eat and enjoy!

Glazed Lemon Raspberry Bars

Lemon Raspberry barsAlright, I know this statement is sure to make a lot of you out there groan. I have started the Christmas baking. There I said it. I have gotten it off my chest. The first round of baking has hit the freezer, in await of the big day. I have not yet started listening to Christmas music. It’s only September! I will wait until October 1st 🙂 Okay, so now that I have admitted to my Christmas craziness, now I get to share with you a lovely lemon bar recipe. The raspberry jam adds a nice little burst of flavour, plus a pretty line of red for the Christmas dessert tray. This is surely one you will want to add to your Christmas baking.

Recipe from 250 Best Brownies, Bars & Squares

  • Base:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 3/4 cup butter
  • Topping:
  • 1/2 cup raspberry jam
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup lemon juice
  • 3 Tbsp. all-purpose flour
  • 1 tsp. baking powder
  • Glaze:
  • 1/2 cup icing sugar
  • 1 Tbsp. butter, melted
  • 1 Tbsp. lemon juice
  1. Grease 13×9 inch pan. Pre heat oven to 350 degrees.
  2. For base, mix together flour and icing sugar. Cut in butter with pastry blender until crumbly. Press into pan. Bake for 15 minutes.
  3. While base is cooking prepare topping. With hand mixer , blend together all ingredients except jam. When base comes out of oven gently spread jam over warm base. I find dolloping jam in small amounts and then gently spreading works best. Pour lemon mixture on top. Return to oven and bake an additional 20 minutes. Cool.
  4. Make glaze, combine 3 glaze ingredients. Drizzle over cooled bars. Slice.
  5. Eat and enjoy!

Chocolate Chip Toffee Cookie Bars

Cookie BarsThis recipe found at Layers of Happiness was just what the doctor ordered. Originally they called it slab pie, and served it warm with ice cream, which would have been fabulous. Cookie bars worked better for us, so we skipped the ice cream and cut them a bit smaller. They were decadent little bad boys, so a small slice was more than enough. I very slightly adapted the recipe as I had a bag of Nestle Tollhouse Caramel filled chocolate chips, and thought they would taste great! I was right, as usual, they did. hubby enjoys pretty much any baking that I add toffee bits (skor) here in Canada, too, so he would be quite happy to have me make these again!

For the crust:

  • Parchment Paper
  • 2 1/4 cups graham cracker crumbs
  • 9 Tablespoons, melted unsalted butter
  • 1/2 cup granulated sugar

For the filling:

  • 1 cup butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 bag Nestle Delightfulls, Milk Chocolate Morsels with Caramel Filling
  • 1 cup toffee bits
  1. Combine crust ingredients and press into a 13×9 inch baking pan, that has been lined with parchment paper. Bake for 10 minutes at 350 degrees.
  2. While that is in the oven prepare filling. Combine butter, eggs, vanilla, both sugars and salt, with hand beater until fully combined. Use spatula to stir in Morsels and toffee bits. Scoop on to partially baked crust. Return to oven and bake for an additional 40 minutes. Let cool. Slice.
  3. Eat and enjoy!