Nutcracker Bars Recipes

CHOCOLATE NUTCRACKER TART

Steps:

• Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.
• Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.
• Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
• Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.

NUTCRACKER SWEETS RECIPE - (5/5)

Steps:

• Preheat oven to 350F degrees. Grease 15 x 10-inch baking pan with Butter Flavor Crisco(r). Set aside. *For Base:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350F degrees for 18 - 20 minutes. Cool. *For Frosting:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base. *For Drizzle:* Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.

NUTCRACKER BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 15 x 10 x 1 inch baking pan.
• To make base, cream 1/3 cup butter flavored shortening and 1/2 cup peanut butter in large bowl at medium speed in an electric mixer. Blend in brown sugar. Beat in eggs one at a time until creamy.
• Combine all-purpose flour, baking powder and salt in a small bowl. Set aside. Combine 1/4 cup milk and 1 tsp. vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed. Scrape the sides of the bowl frequently and beat until blended.
• Spread batter into prepared pan and bake for 18 to 20 minutes. Let cool.
• For Frosting: Cream 1/4 cup butter flavored shortening and 2/3 cup peanut butter in large bowl at medium speed of electric mixer. Add 4 cups of confectioners' sugar and 1/2 cup milk. Beat until fluffy. Spread on cooled cookie base. For drizzle melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2 inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.