Frosted Mincemeat Bars Recipes

MINCEMEAT COOKIE BARS

Steps:

• Preheat oven to 400°. Line an 8-in. square baking pan with foil; grease foil with butter. In a large bowl, whisk flour, sugar, baking soda and salt. Stir in oil and milk. Reserve 1 cup for topping. Press remaining crumb mixture onto bottom of prepared pan. Spread with mincemeat. Stir pecans into reserved crumb mixture; sprinkle over top. Bake 30-35 minutes or until topping is golden brown., Cool completely in pan on a wire rack. Cut into bars.

CHOCOLATE MINCEMEAT BARS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Beat in mincemeat. Stir in chocolate chips., Spread into a greased 15x10x1-in. baking pan. Bake at 375° for 15-20 minutes or until dark golden brown. Cool on a wire rack. Cut into bars. Dust with confectioners' sugar. Freeze option: Freeze cooled bars in freezer containers, separating layers with waxed paper. To use, thaw before serving.

MINCEMEAT COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool., For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.

MINCEMEAT BARS

Steps:

• Preheat oven to 400°F.
• In large bowl, mix dry ingredients.
• Add the oil and milk, stirring until mixture is well moistened and crumbly.
• Reserving 1 cup of the mixture, press the remainder into 9"x13" baking dish; spread with mince meat.
• Sprinkle evenly with remaining mixture and nuts.
• Bake 30 minutes or until golden brown.
• Cut into bars.
• Store, loosely covered, at room temperature.

PUMPKIN MINCEMEAT BARS

Steps:

• Preheat oven to 425.
• Combine flour and sugars; cut in butter until crumbly. Stir in nuts.
• Reserving 1 1/2 cups crumb mixture, press the rest on the bottom and halfway up sides of a 13x9 inch baking pan.
• Spoon mincemeat over crust.
• Combine remaining ingredients except reserved crumb mixture and mix well. Pour over mincemeat. Top with reserved crumb mixture.
• Bake 15 minutes; reduce oven to 350. Bake 40 minutes longer or until golden brown around the edges.
• Cool. Cut into squares.
• Serve warm or at room temperature. You also can top this with ice cream. Refrigerate leftovers.

MINCEMEAT COOKIE SQUARES

Steps:

• Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches.
• Stir Bisquick, granulated sugar, milk, butter and egg in medium bowl until dough forms.
• Pat half of the dough in pan, using floured fingers, to within 1/2 inch of edges. Spread mincemeat over dough. Pat out remaining dough to same size on waxed paper. Place paper side up over mincemeat; peel off waxed paper.
• Bake 25 to 30 minutes or until golden brown. Cool slightly.
• Stir remaining ingredients until thin enough to drizzle. Drizzle over top. For bars, cut into 8 rows by 6 rows.

CHOCOLATE OAT BARS

Steps:

• In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside., In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture., Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.

EASY FROSTED MINCEMEAT CAKE

Steps:

• Mix 3 eggs in a bowl along with all the extracts (do not need to beat, just mix).
• Empty cake mix into large bowl.
• Add egg mixture and mincemeat.
• Add alcohol if desired.
• Mix thoroughly using mixer or by hand.
• Pour into 9x13 cake pan.
• Bake at 350 for 45 minutes or until toothpick comes out fairly clean (do not over bake- mincemeat keeps cake moist so use discretion).
• Let cool for 30 minutes and remove from pan.
• Frost and serve.

MINCEMEAT & SHORTBREAD SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
• Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
• Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

MINCEMEAT COOKIE BARS

Steps:

• combine flour, sugar, baking soda and salt in large bowl.mix well.
• add oil and milk.stirring just until moistened.and crumbly --
• reserve 1 cup of mixture.for topping.
• press remaining mix into 13x9 pan -- which has been coated with spray.
• spread with mincemeant.near but not to edge.sprinkle reserved topping and bake at 400* for 20 minutes or until golden brown.
• loosen edge of warm layer with knife.cool.
• then cut into bars.
• store loosely covered at room temperature -- .