~~BARS~~ : Stepbysteprecipe.com

Dec 20 2016

TIRAMISU BARS

To make it easier to cut and serve these bars without smashing them, use the parchment paper ” handles” to lift them out of the pan before cutting.

Makes 24 servings ( one 7×11-inch dish)

Total time: 1 1/2 hours + chilling

FOR THE BASE, ARRANGE:

1pkg. ladyfingers (3 oz.)

1/4 cup sweet Marsala

WHISK:

1/2 cup cake flour

1 tbsp instant

espresso powder

1/4 tsp table salt

MELT:

4 oz. bittersweet bar chocolate, chopped

1 stick unsalted butter, softened (8 tbsp)

1 cup sugar

2 eggs

FOR THE MASCARPONE LAYER, BEAT:

1 pkg. mascarpone cheese, softened (8 oz)

1/4 cup sugar

1 tbsp sweet Marsala

1 egg

FOR THE CREAM LAYER, WHISK:

1 1/2 cups sour cream

2 tbsp sweet Marsala

1/4 cup sugar

1 1/2 oz bittersweet bar chocolate, grated

Preheat oven to 325*. Line a 7×11-inch baking dish with parchment paper.

For the base, arrange ladyfingers in a single layer in dish; brush with 1/4 cup Marsala.

Whisk together flour, espresso powder, and salt.

Melt chocolate in a large bowl in a microwave until smooth. Add butter and beat with a mixer on medium speed to combine, 1 minute. Beat in 1 cup sugar until fluffy, 3 minutes. Beat in 2 eggs, one at a time, until smooth.

Add flour mixture to chocolate mixture; beat just to combine, then spread over ladyfingers.

For the mascarpone, 1/4 cup sugar, 1 tbsp Marsala, and 1 egg with a mixer until smooth; spoon onto chocolate layer, spreading to cover.

Bake bars until top is set but center still jiggles, 35-40 minutes.

For the cream layer, whisk together sour cream, 2 tbsp Marsala, and 1/4 cup sugar; spread carefully over partially set mascarpone layer. Bake bars until sour cream mixture is set, 10-15 minutes more. Let bars cool to room temperature, then chill until cold.

Garnish bars with grated chocolate, then cut and serve.

RUGELACH BARS

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Don’t worry about any holes in the dough. You can easily patch them with the excess dough trimmed from the edges.

MAKES 24 bars

Total Time: 1 1/2 hours + chilling

FOR THE DOUGH, WHISK:

2 cups all purpose flour

1/2 tsp. table salt

BEAT:

2 sticks unsalted butter, softened ( 16 tbsp.)

1 pkg. cream cheese, softened (8 oz)

1 vanilla bean, seeds scraped

FOR THE FILLING, PUREE:

3/4 cup raspberry jam

2/3 cup chopped dried apricots

1/2 cup sliced almonds, toasted

1/2 tsp ground cinnamon

COMBINE:

1 egg

1 tbsp water

Turbinado sugar

For the dough, whisk together flour and salt.

Beat butter, cream cheese, and vanilla bean seeds with a mixer on medium speed until combined. Mix in flour just until incorporated.

Divide dough into equal portions, wrap in plastic, flatten into rectangles, and chill at least 5 hours, or overnight.

Preheat oven to 375*. Coat a 9×13-inch baking pan with nonstick spray.

For the filling,puree jam, apricots, almonds, and cinnamon in a food processor until minced and mixture is combined.

Roll each portion of dough between waxed paper into 9×13- inch rectangles; freeze until firm, 15 minutes.

Remove waxed paper from top of one dough portion; invert into bottom of prepared pan. Remove second piece of paper. Trim any excess from edges of dough.

Spread filling over dough in pan. Remove paper from top of second dough, invert onto filling, and remove second paper.

Combine egg and water; brush onto top of dough and sprinkle with sugar. Bake rugelach until olden, 40-45 minutes.

Remove rugelach from oven, and let cool to room temperature. Cut rugelach into strips.

LEMON BARS

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CRUST

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup (2sticks) butter or margarine, softened

FILLING

1 can (14 ounces) sweetend condensed milk

4 large eggs

2/3 cup lemon juice

1 tbsp all-purpose flour

1 tbsp baking powder

1/4 tsp salt

4 drops yellow food coloring (optional)

1 tbsp grated lemon peel

Sifted powdered sugar (optional)

PREHEAT oven to 350 °F.

For Crust

Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13×9-inch baking pan.

BAKE for 20 minutes

FOR FILLING

Beat sweetened condensed milk and eggs in a large mixing bowl until fluffy. Beat in lemon juice,flour,baking powder,salt and food coloring just until blended. Fold in lemon peel; pour over crust.

BAKE for 20 minutes to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar.

Makes about 4 dozen bars

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