Bars Tips

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I need an easy no bake bar recipe.

Special Kay Bars

Special Kay Bars

1 cup brown sugar
1/2 cup sugar
1-1/2 cups white karo syrup
1-1/2 cups peanut butter
5-1/2 cups Special K cereal
12 oz. chocolate chips
1/2 cup peanut butter

Bring sugars and the syrup to a boil in a heavy saucepan. Remove from heat and stir in 1-1/2 cups peanut butter. Pour over cereal and mix well. Press into 9x13" pan. Melt together chocolate chips and 1/2 cup peanut butter. Mix until smooth. Pour over bars and spread to cover.

   
Any suggestions on making better Rice Krispy Bars?

Rice Krispy Bars

When making rice krispy bars, use the cereal that's already coated with marshmallow instead of plain cereal. The bars will be really yummy!

   
Should I underbake two crust crumbly bars?

Baking Two Crust Bars

I always underbake two crust bars made with crumbly mixtures. When crumbly mixtures are overbaked, the crumbs become unacceptably hard and tough.

   
How can I tell if a brownie is gooey or cakey?

Baking Brownies

If you like your brownies a certain way (gooey vs cakey) check the recipe first. Recipes with more eggs will yield a cake-like brownie while those with fewer eggs will be more dense and chewy.

   
Do you have a caramel bar recipe that is chewy and crisp?

Crisp Chocolate Caramel Bars

1-1/4 cups flour
1/2 cup powdered sugar
1/2 cup butter, chilled
14-oz. pkg. caramels
1/3 cup milk
1/4 cup butter
1 cup semisweet chocolate chips
1 cup milk chocolate chips
4 Tbsp. butter
1-3/4 cups crisp rice cereal

Preheat oven to 350 degrees. Combine flour and powdered sugar in large bowl and mix well. Cut in 1/2 cup chilled butter until particles are fine and butter is well distributed. Press into a 13x9" pan and bake at 350 degrees for 10-12 minutes until light golden brown.

In heavy skillet, melt caramels, milk, and 1/4 cup butter over low heat, stirring frequently until melted and smooth. Spread over baked crust.

In another saucepan, melt chocolate chips and butter, stirring until smooth. Stir in cereal. Drop this mixture by spoonfuls over caramel and carefully spread to cover. Cool completely. 48 bars

   
Do you have some cereal bar recipes?

Cereal Caramel Chews

Cereal Caramel Chews

1/2 cup corn syrup
1/2 cup brown sugar
1 cup peanut butter
3 cups cornflakes

Mix corn syrup and brown sugar in saucepan. Bring to a boil and boil together for one minute. Remove from heat, add peanut butter, and let melt. Add cornflakes. Press into buttered 9" square cake pan.

1 cup brown sugar
3 Tbsp. cream
1/4 cup butter
3 Tbsp. corn syrup
1-1/2 cups powdered sugar

Mix brown sugar, cream, butter and corn syrup in heavy saucepan. Bring to a boil and boil 2 minutes, stirring frequently. Remove from heat and beat in powdered sugar. Pour over bars while still warm. Let cool and cut into bars.

   
Do you have a recipe for pineapple brownies?

Pineapple Coconut Brownies

1 pkg. yellow cake mix
1-1/2 cups quick cooking oats
1/2 cup butter, softened
1 egg

1/2 cup flour
1 14-oz. can sweetened condensed milk (NOT evaporated)
1 8-oz. can crushed pineapple, drained, reserving liquid
1/2 tsp. nutmeg

1 cup chopped macadamia nuts
1 cup coconut
1 cup vanilla milk chips

1 cup powdered sugar
4-6 tsp. reserved pineapple liquid

Heat oven to 350 degrees. Grease 13x9" pan. In large bowl, combine cake mix, oats, butter and egg and mix until crumbly. Reserve 1-1/2 cups crumb mixture and press remaining crumb mixture in bottom of prepared pan.

Combine flour, sweetened condensed milk, drained pineapple and nutmeg in medium bowl and blend well. Pour over crust in pan.

Add macadamia nuts, coconut and vanilla milk chips to reserved crumbs and mix well. Sprinkle evenly over pineapple filling. Bake at 350 degrees for 30-40 minutes until golden brown. Cool completely.

In small bowl, combine powdered sugar and enough reserved pineapple liquid for desired consistency and drizzle over cooled bars. Store in refrigerator.

   
What is the easiest way to frost brownies?

Easy Brownie Frosting

Melt together 1 cup of semisweet chocolate chips and 1/3 cup creamy peanut butter. Spread over a 9" pan of brownies and let cool.

   
What´s your most decadent brownie recipe?

Brownie Fudge

4 1-oz. squares unsweetened chocolate, chopped
1 cup butter
2 cups sugar
4 eggs
1 cup flour
1 cup chopped walnuts
2 tsp. vanilla
Fudge Topping (recipe below)

Preheat oven to 350 degrees. Butter a 13x9" pan. Melt chocolate and butter in heavy saucepan over low heat, stirring until smooth. Let cool.

Beat sugar and eggs in a large bowl until light and fluffy. Gradually stir in chocolate mixture. Add flour, walnuts and vanilla. Spread batter into prepared pan and bake at 350 degrees for 20-30 minutes until just set. Don't overbake!

Fudge Topping
4-1/2 cups sugar
1/3 cup butter
1 12-oz. can evaporated milk
1 7-oz. jar marshmallow creme
1 12-oz. pkg. semisweet chocolate chips
1 12-oz. pkg. milk chocolate chips
2 tsp. vanilla
2 cups walnuts, chopped

Combine sugar, butter and milk in large saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly (this mixture burns easily, so be sure to keep stirring!)

Remove from heat and add remaining ingredients except walnuts. Beat until smooth and stir in walnuts.

Remove brownies from oven when done and immediately pour Fudge Topping over hot brownies. Cool in pan on wire rack and then place in the freezer until firm. Cut into 1" squares to serve. Store in refrigerator.

   
Do you have a brownie recipe that isn´t chocolate?

California Gold Bars

These rich bars are not too sweet, and have a wonderfully complex flavor for such a simple recipe. The recipe has been in my family for years. I don't remember where we first found it - it's that old!

1 cup brown sugar
1 cup butter, softened
1 egg
1 tsp. vanilla
1-1/3 cups flour
1 cup chopped walnuts
1/2 cup apricot jam

Preheat oven to 325 degrees. Beat together the brown sugar, butter, egg and vanilla in large bowl until smooth and creamy. Stir in flour and nuts. Spread half the batter evenly in a 9" square pan. Spread apricot jam over the batter. Cover with the remaining batter. Bake at 325 degrees for 45-50 minutes until light brown and set. Cool and cut into bars. 16 bars

   
Do you have any good no-bake bar recipes?

Fudge Nougats

Fudge Nougats

1 cup sugar
3/4 cup flour
1/2 cup butter
1 13-oz. can sweetened condensed milk
1 cup chocolate chips
3/4 cup chopped walnuts
1 cup graham cracker crumbs
1 tsp. vanilla
1 cup miniature marshmallows

In heavy saucepan, combine sugar, flour, butter and milk. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and add rest of ingredients. Mix well and spread in greased 9" square pan. Let cool and cut into squares.

   
Why is my bar cookie crust hard?

Baking The Crust

When baking the crust in a bar cookie before adding the filling, bake about 5 minutes less than the recipe calls for. That crust is going to bake again when the filling is added, and hard, overbaked crusts aren't yummy!

   
Do you have a rich cake like bar cookie recipe?

Treasure Chest Bars

These rich bars are chock full of nuts, chocolate and fruit. The recipe makes a very large pan, for munching and sharing.

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1-3/4 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1 cup maraschino cherries, cut in half
1 cup salted mixed nuts, broken
2 cups milk chocolate chips

Cream butter and sugars together. Beat in egg and vanilla until fluffy. Add dry ingredients alternately with milk. Then stir in cherries, nuts and chocolate chips. Spread into a greased and floured 15x10" jelly roll pan with sides. Bake at 325 degrees for 25-30 minutes until golden and set.

1/4 cup butter
2 cups powdered sugar
1/2 tsp. vanilla
2-3 Tbsp. milk

Melt butter in large saucepan, and then cook over medium heat, watching carefully, until butter begins to turn brown. DO NOT BURN!! Stir in powdered sugar, vanilla and milk to make a thin frosting. Frost bars while warm.

   
Do you have a recipe for white chocolate brownies?

White Chocolate Almond Brownies

2 5-oz. white chocolate candy bars with almonds
1/4 cup butter
1/2 cup sugar
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1/4 tsp. almond extract
1 cup flour
1/4 tsp. baking powder

Heat oven to 350 degrees. Grease an 8 or 9" square pan. Cut 1 candy bar into 1/4" pieces and set aside. In small saucepan, melt remaining candy bar with butter over low heat, stirring until smooth and blended.

In large bowl, combine sugar, salt and eggs. Beat at highest speed until light in color, about 4 minutes. Add melted candy bar mixture, vanilla and almond extract and mix well. Add flour and baking powder and stir by hand until just combined. Fold in candy bar pieces and pour into prepared pan.

Bake at 350 degrees for 22-30 minutes until center is set and top is light golden brown. Cool completely.

   
How long should I bake my bar cookies?

Baking Bars

When baking bars, I always like to underbake them by at least five minutes. Underbaked bars are more tender, while if they overbake, the edges will be unacceptably hard and crumbly.

   
Why is the filling on my one crust bars watery?

Fillings

While the crust is baking for these bar types, don't make the filling too far ahead of time if it contains raw eggs. The salt and sugar mixed with the eggs will react, and the filling will be watery.

   
Is there an easy way to cut bar cookies?

Cutting Bar Cookies...the easy way

When you are making bar cookies, first line the pan with foil, greasing if necessary. When the bars are done baking, lightly score them in your preferred pattern while they are still hot. Then when the cookies are completely cooled, you can lift them out of the pan and finish cutting them. This will also prevent your pan from becoming scratched.

   
How can I make my two crust bar cookies more even?

Even Crusts

One problem that occurs when making a two-crust bar cookie is the crusts vary dramatically, with too much bottom or not enough top. To avoid this, measure the crumbly mixture before you put it in the pan. Then use slightly more than 1/2 for the bottom crust, add the filling, then sprinkle the remaining crumbly mixture over the top.

   
Do you have a bar recipe using chocolate chip cookie dough?

Chewy Gooey Bars

20 oz. pkg. refrigerated chocolate chip cookie dough
1-1/2 cups miniature marshmallows
2 cups semisweet chocolate chips
1/2 cup caramel ice cream topping

Preheat oven to 350 degrees. Slice cookie dough into 1/2" slices and arrange in 15x10" pan. Press evenly into pan using floured fingers so dough covers bottom of pan. Bake crust at 350 degrees for 10-13 minutes until light golden brown. Sprinkle crust with marshmallows and chocolate chips. Return to oven and bake an additional 8-10 minutes or until marshmallows are puffy and light golden brown. Remove from oven and drizzle caramel topping evenly over bars. Cool completely and cut into bars. 32 bars

   
Do you have a recipe for coconut lemon bars?

Tropical Lemon Delights

2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
2 cups sugar
4 tsp. grated lemon peel
1/4 cup lemon juice
1 tsp. baking powder
1/4 tsp. salt
4 eggs
1 cup coconut
1/2 cup finely chopped mixed dried nuts

Heat oven to 350 degrees. Mix flour, butter and powdered sugar until dough forms. Press on bottom and 1/2" up sides of ungreased 13x9" pan. Bake for 15-20 minutes until light golden brown.

Meanwhile, beat remaining ingredients except coconut and dried fruit in medium bowl with electric mixer on high speed about 3 minutes until light and fluffy. Stir in coconut and dried fruit and pour over hot crust. Bake 25 minutes longer or just until no indentation remains when touched lightly in center. Cool completely.

   
Why are my brownies gooey?

Gummy Brownies

If your brownies are coming out gummy and sticky and not in a good way, they were baked at too high a temperature which caused them to fall. Basic baking time is 350 degrees for 25-30 minutes.

   
Why is my bar cookie crust tough?

Tender Crusts

The crust to a bar cookie is a lot like a pie crust. Make sure you don't handle the dough too much, as this develops the gluten, which makes dough tough. Mix lightly, press gently in the pan, and you'll have perfect crusts.

   
What´s an easy way to press sticky mixtures into pans?

No Sticky Fingers

When pressing no-bake bar mixtures into pans, use a wrapper from a stick of butter or margarine. The slightly greased paper makes the chore a breeze, and keeps your fingers clean too!

   
Why are my no-bake cereal bars dry and tough?

Cereal Bars

When making no-bake bars containing cereal, reduce the amount of cereal in the bar by 1/4 cup for every 2 cups. This will make the bars moister.

   
Do you have a recipe for a two-crust lemon bar?

Lemon Creme Bars

Lemon Creme Bars

1 14-oz. can sweetened condensed milk
1/2 cup lemon juice
1-1/2 cups flour
1 cup oatmeal
1 cup brown sugar
1 tsp. baking powder
2/3 cup butter, melted

In small bowl combine milk and lemon juice; mix well and set aside.

In large bowl, mix remaining ingredients until crumbly. Press half into 13x9" pan. Pour lemon mixture over. Top with rest of crumbs. Bake at 350 degrees for 25-30 minutes, until light brown. Chill before serving.

   
Do you have a recipe for Caramel Brownies?

Caramel Brownies

50 caramels, unwrapped
2 Tbsp. milk
1-1/2 cups sugar
1 cup butter, melted
4 eggs
2 tsp. vanilla
1 cup flour
2/3 cup cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1 cup semisweet chocolate chips
Cocoa Glaze (recipe below)

Preheat oven to 350 degrees. Butter a 13x9" pan. Melt caramels with milk in microwave on Medium power for 5-6 minutes, stirring every 2 minutes, until smooth. Set aside.

Combine sugar, melted butter, eggs, vanilla, flour, cocoa, baking powder and salt in large bowl. Beat with mixer until smooth. Spread half of this batter in prepared pan. Bake for 15 minutes. Then remove from oven and sprinkle with chocolate chips. Drizzle melted caramel mixture over the chips, covering evenly. Spoon remaining batter over all. Return to oven and bake 15-20 minutes longer. Don't overbake. Meanwhile, prepare Cocoa Glaze

Cocoa Glaze
2 Tbsp. butter
2 Tbsp. cocoa powder
2 Tbsp. milk
dash salt
1 cup powdered sugar
1 tsp. vanilla

Combine butter, cocoa, milk and salt in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Remove from heat and beat in powdered sugar and vanilla until smooth.

Remove brownies from oven and pour Cocoa Glaze over. Cool completely and cut into 2" squares.

   
Do you have any recipes from the 2002 Pillsbury Bake-Off?

Nutty Chocolate Pretzel Bars

Nutty Chocolate Pretzel Bars

1 10-oz. can deluxe salted mixed nuts (coarsely chop Brazil nuts)
1 18-oz. pkg. refrigerated sugar cookie dough
1 cup toffee bits
1-1/2 cups milk chocolate chips
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
1 cup coarsely chopped salted pretzels
1 oz. vanilla candy coating, chopped, or 2 tablespoons white vanilla chips

Heat oven to 375 degrees, and grease 13x9" pan. Spread nuts in bottom of pan. Cut cookie dough into 1/2" slices and distribute over nuts. With floured fingers, press dough to form a crust. Sprinkle toffee bits over crust and press in lightly. Bake at 375 degrees for 20-25 minutes until light golden brown. Cool for 30 minutes.

Melt together chocolate chips, butterscotch chips, and peanut butter. Stir well until smooth. Fold in pretzels and spread evenly over crust.

Melt candy coating in microwave on low heat. Drizzle over bars. Chill 30 minutes until chocolate is set.

   
How can I tell when brownies are done?

Brownies Done?

Brownies usually puff up in the middle and then fall in. Check for doneness when the middle begins to fall back down.

   
Do you have a caramel apple bar recipe?

Caramel Apple Bars

1 cup brown sugar
1/2 cup butter, softened
1/4 cup solid shortening
1-3/4 cups flour
1-1/2 cups quick cooking oats
1/2 tsp. salt
1/2 tsp. baking soda
4 cups chopped tart apples (3 medium apples)
3 Tbsp. flour
1 14-oz. package caramels, unwrapped

Preheat oven to 400 degrees. In large bowl, combine brown sugar with butter and shortening and cream together until well blended. Add 1-3/4 cups flour, quick cooking oats, salt and baking soda and mix well. Measure out 2 cups of this crumbly mixture and set aside. Pat remaining crumbly mixture into 13x9" pan.

In large bowl, combine apples and 3 Tbsp. flour and spread over crust.

In medium bowl, microwave unwrapped caramels until melted, about 4-5 minutes on MEDIUM powder, stirring every minute. Pour over apples and then sprinkle with reserved crumbly mixture. Pat lightly.

Bake at 400 degrees for 25-30 minutes or until crumbs are golden brown and apples are tender when pierced with fork. Cut into bars when cooled. Store in refrigerator. 36 bars

   
Do you have a recipe for salted nut bars?

Salted Peanut Chews

These wonderful bars are just like the candy bar!

1-1/4 cup flour
2/3 cup brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
1 tsp. vanilla

Combine all above ingredients in large bowl and beat until crumbly. Press in a 13" x 9" baking pan. Bake at 350 degrees for 12-15 minutes until very light golden brown. Immediately sprinkle with:

3 cups miniature marshmallows.

Bake 1-2 minutes longer until the marshmallows begin to puff. Remove from oven.

In large saucepan heat:

2/3 cup light corn syrup
1/4 cup butter
1 pkg. peanut butter chips

until smooth. Stir in:

2 cups Rice Krispies
2 cups salted peanuts

and immediately pour over the hot bars. Spread gently to cover. Cool and cut into bars.

   
How carefully do I have to follow the recipe while baking?

Following Recipes

Making excellent bars is an exercise in baking. And baking means measure carefully and follow the recipe exactly. Baked goods don't respond well to experimentation!

   
Do you have a recipe for oatmeal caramel bars?

Oatmeal Carmelitas

There are many versions of this spectacular layered bar floating around. This one is the best.

2 cups flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup melted butter
14 oz. pkg. light caramels, unwrapped
1/3 cup light cream
2 cups semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease 13x9-inch pan and set aside. In large bowl, combine flour, oats, sugar, soda and salt and blend. Add melted butter and mix until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan.

In a small bowl, combine caramels and cream. Heat in microwave oven for 4-6 minutes on 50% power, stirring twice during cooking, until caramels are melted and mixture is smooth.

Sprinkle chocolate chips and nuts over reserved crust. Drizzle evenly with melted caramel mixture and sprinkle with reserved crumb mixture.

Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool 1 hour or until completely cooled. Cut into bars.

   

Caramel Apple Bars

1 cup brown sugar
1/2 cup butter, softened
1/4 cup solid shortening
1-3/4 cups flour
1-1/2 cups quick cooking oats
1/2 tsp. salt
1/2 tsp. baking soda
4 cups chopped tart apples (3 medium apples)
3 Tbsp. flour
1 14-oz. package caramels, unwrapped

Preheat oven to 400 degrees. In large bowl, combine brown sugar with butter and shortening and cream together until well blended. Add 1-3/4 cups flour, quick cooking oats, salt and baking soda and mix well. Measure out 2 cups of this crumbly mixture and set aside. Pat remaining crumbly mixture into 13x9" pan.

In large bowl, combine apples and 3 Tbsp. flour and spread over crust.

In medium bowl, microwave unwrapped caramels until melted, about 4-5 minutes on MEDIUM powder, stirring every minute. Pour over apples and then sprinkle with reserved crumbly mixture. Pat lightly.

Bake at 400 degrees for 25-30 minutes or until crumbs are golden brown and apples are tender when pierced with fork. Cut into bars when cooled. Store in refrigerator. 36 bars

   
Do you have a recipe for turtle bars?

Butter Pecan Turtle Cookies

2 cups flour
1 cup brown sugar
1/2 cup butter, melted

Combine ingredients until the mixture looks like cornmeal. Pat into a 13" x 9" baking pan.

2 cups whole pecans
2/3 cup butter (no substitute)
1/2 cup brown sugar

Sprinkle pecans over crust. In small saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly, until mixture boils for 1 minute and looks syrupy. Drizzle over the pecans. Bake at 350 degrees 17-22 minutes until bubbly over entire surface. Remove from oven.

2 cups milk chocolate chips

Sprinkle immediately with milk chocolate chips, let melt for a few minutes, then swirl a knife through some of the chips to marble. Don't try to spread the chips over the whole pan.

   
How can I tell if a brownie is gooey or cakey?

Moist,Chewy Brownies

Here's the answer to the chewy versus cake-like brownie debate: the more eggs in a batter, the lighter and more cake-like the brownies will be. Fewer eggs mean denser, chewier brownies.

   
Do you have a bar recipe that uses refrigerated cookie dough?

Caramel Cashew Bars

1 18-oz. roll refrigerated chocolate chip cookie dough
1 11.5-oz. pkg. milk chocolate chips
1-1/2 cups caramel apple dip
3 cups crisp rice cereal
1-1/4 cups chopped cashews

Preheat oven to 375 degrees. Unwrap cookie dough, then cut cookie dough in half crosswise. Cut each section in half lengthwise and press dough in bottom of ungreased 13x9" cake pan. Bake at 375 degrees for 10-16 minutes or until light golden brown. Cool for 15 minutes.

Mix 1 cup chips and 1 cup caramel apple dip in large saucepan over medium heat. Cook until melted and smooth, stirring constantly. Remove from heat, then stir in cereal and cashews. Spread over crust.

In small saucepan, combine 1 cup chips and remaining 1/2 cup caramel apple dip, cooking over medium heat until smooth, stirring constantly. Spread over cereal and cashew mixture. Chill 30 minutes until set. 36 bars.

   
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