Nancys Autumn Bars Recipes

BIG SLAB BROWNIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
• In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
• In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
• Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
• Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
• Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

NANCY'S LEMON BARS

Steps:

• 1. Preheat oven to 250. Combine crust ingredients, press in a 9x13 pan. Bake for 10 minutes.
• 2. Add the filling ingredients to the beaten eggs and combine well. Spread over crust and bake for 20 minutes at 350. Cool.
• 3. Mix powdered sugar, melted butter and lemon together. Pour over the filling. Cut into squares.

NANCY'S PRAYER BARS

Steps:

• For the first layer:.
• Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat.
• Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
• Set aside.
• Mix nuts,crumbs and coconut if desired and add to first mixture.
• Mix well and press into a 13x9 pan.
• Chill for about 30 minutes.
• For the second layer:.
• Melt butter, cream and vanilla.
• Add pudding mix and cook for one minute, stirring constantly.
• Remove from heat and add powdered sugar.
• Blend and spread over first layer.
• For the third layer:.
• Melt Hershey's Chocolate Bar and spread carefully over the top.
• Chill for 30 minutes.
• Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
• Store in refrigerator until ready to serve.Makes approx 60 bars.
• *****Cook time is actually chilling time****.

NANCY'S BROWN SUGAR NUT BARS

Steps:

• Preheat oven to 350°.
• Cook sugar and butter in top of double boiler over hot water until sugar dissolves.(My mother uses a 3-quart heavy pot without the double boiler).
• Let Cool.
• Add eggs, one at a time, beating thoroughly after each addition.
• Stir in remaining ingredients.
• Spread in an ungreased 15 x 10 x 1-inch jelly-roll pan.
• Bake at 350° for 25 minutes (she usually cooks 22 minutes).
• While hot cut into 2-inch squares.
• Cool in pan on rack.
• Frost: Icing recipe below if desired--*It's also good on other bars as well*.
• Mix frosting ingredients together in a small bowl until creamy. (It is supposed to be thin).

NANCY'S AUTUMN BARS

Steps:

• Preheat oven to 350 degrees. Flour and grease cake pan.
• Mix eggs, oil, sugar and pumpkin. Add to salt, cinnamon, soda, powder, flour and nuts.
• Pour into greased pan. Cook for 20 to 25 minutes.
• When cool frost with cream cheese frosting.