Bars that Are Above Par!

Don't you love picnics and backyard barbecues? And the warmer weather that's coming (please tell me it's coming) means picnics and BBQs! So with this in mind, I thought it would be fun (and would take our minds off this lingering cold front that's moved in), to test-drive some new dessert recipes--bars to be specific.

Try these out and let me know what you think. Also, if you have a good bar recipe, share it with us. We're all in this together, so let's help each other out. When we share, no one needs to reinvent the wheel, so to speak! And until next time, happy cook'n!

APRICOT ALMOND BARS (makes 36 bars--well, depending on how you cut 'em. I LOVE a big, honkin' bar!)
CRUST:
1 C flour
1/2 C butter, chilled, cut up
1/4 C water

FILLING:
1 C water
1/2 C butter, cut up
1 C flour
2 eggs, room temperature
2 tsp almond extract

TOPPING:
1/2 C apricot jam, warmed
1/4 C slivered or sliced almonds, toasted
1/2 C powdered sugar
2 to 2 1/2 tsp milk
1/4 tsp almond extract

Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan. Place 1 cup flour in medium bowl. With pastry blender, cut in 1/2 C butter until it's the size of peas. Add 1/4 C water; mix until dough forms. Flatten dough into a disk. Press dough evenly in bottom of pan. Cover; refrigerate 30 min.

In medium saucepan over medium heat, bring 1 C water and 1/2 C butter to a boil. Pour boiling mixture into large bowl. Add 1 C flour; beat at medium speed until smooth and flour is absorbed. Add eggs one at a time, beating well after each addition. Stir in 2 tsp almond extract.

Spread batter over dough in pan, covering completely. Bake 50 to 55 min. or until deep golden brown. Remove from oven. Spread with apricot jam; sprinkle with almonds. Cool on wire rack.

Meanwhile, in small bowl, combine powdered sugar, milk and 1/4 tsp almond extract; mix until smooth. Drizzle over cooled bars.

LEMON RASPBERRY BARS (makes 30 bars...well, maybe, or maybe 15 biggies!)
CRUST:
1 1/2 C flour
1/4 C sugar
1/4 tsp salt
1/2 C unsalted butter, chilled, cut up
2-3 Tbsp water

FILLING:
4 eggs
1 C sugar
1/4 C flour
1/2 tsp baking powder (I prefer non-aluminum, such as Rumford's)
2 tsp finely grated lemon peel
6 Tbsp fresh lemon juice
1 C raspberry jam
Powdered sugar
Fresh raspberries for garnish (if desired)

Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan. In medium bowl, combine 1 1/2 C flour, 1/4 C sugar and salt; mix well. With pastry blender, cut in butter until butter is the size of peas. Add 2 Tbsp water; toss to moisten. Mixture should be moist and crumbly; if mixture seems dry, add additional water. Press mixture evenly over bottom of pan. Bake 18-20 min. or until lightly browned.

Meanwhile, in medium bowl, whisk together eggs, 1 C sugar, 1/4 C flour and baking powder until well blended. Add lemon peel and lemon juice; blend well.

Spread jam over partially baked crust. Top with lemon mixture. Return to oven; bake an additional 20-25 min. or until set and lightly browned. Cool on wire rack. When cool, cut into bars; sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

CHOCOLATE CHIP-OATMEAL-WALNUT BARS (makes 48 bars--hmmm, maybe--maybe 20 humungous bars! This is a delicious twist on Blond Brownies.)
1 C butter, softened
3/4 C packed brown sugar
1/2 C sugar
2 tsp vanilla
2 eggs
1 1/4 C old-fashioned oats
1 C whole wheat flour
1/4 C all-purpose flour
1/4 tsp baking soda
Dash salt
1 (12 oz) pkg chocolate chips
1 1/2 C chopped walnuts, toasted*

Preheat oven to 375 degrees. In large bowl, beat butter at medium speed until soft an smooth. Add brown sugar, sugar and vanilla; blend well. Add eggs one at a time, beating well after each addition.

In medium bowl, combine oats, whole wheat flour, all-purpose flour, baking soda and salt; mix well. Slowly add flour mixture to butter mixture, beating until well blended. Stir in chocolate chips and walnuts. Spoon and spread dough in ungreased 15x10-inch pan. Bake 15-20 min. or until golden brown; cool on wire rack.

*TIP: to toast nuts, spread on baking sheet; bake at 375 degrees for 7-10 min. or until lightly browned. Cool.