Katie Bars Recipes

CHEWY PEANUT BUTTER POPCORN BARS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

PROTEIN BARS

Steps:

• Stir all ingredients except optional chips to form a dough. Either shape into bars with your hands or smooth into a lined 8x8 pan, refrigerate until chilled, then cut into bars. For the optional chocolate coating, spread the melted chocolate over the pan before chilling. (I usually stir 2 tsp oil into the melted chocolate for a smoother sauce, but it's not required.) Or you can dip the bars into the chocolate sauce individually and then chill to set. View Nutrition Facts

HOMEMADE CHOCOLATE BARS

Steps:

• *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts

KATIE BARS

Steps:

• Oven@ 350 Combine base ingredients until crumbly.
• Press into an 11x15 pan.
• Bake 8 to 12 minutes until crust appears dry, but soft.
• Immediately spread raspberry preserves over warm crust.
• Melt white chocolate morsels in the microwave, stirring constantly until melted.
• Combine with soft cream cheese using a hand mixer.
• Spread over raspberry glaze.
• In the microwave melt the 2 tablespoons butter with the semi-sweet chocolate chips.
• Drizzle over cream cheese layer.
• Cool completely before cutting into bars.

KATIE COURIC'S LEMON BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease a 13"x9" baking pan; set aside.
• In a food processor, blend confectioners' sugar, 2 cups flour and salt.
• Add butter and pulse until the mixture is crumbly.
• Press into baking pan and bake for 20 minutes.
• Remove from oven.
• Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined.
• Stir in lemon rind.
• Pour this mixture on top of baked mixture; bake an additional 25 minutes.
• Cool completely and sprinkle with sifted confectioners' (powdered) sugar.
• Cut into squares.