Cherry Almond Cookie Bars

This recipe is so easy, and SO delicious -- from a Betty Crocker award winning recipe!

Base:
2 pouches (1 lb 1.5 oz each) sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs

Filling:
1 can (21 oz) cherry pie filling

Topping:
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract

DIRECTIONS
1. Heat oven to 350°F.
2. Spray bottom and sides of 13x9-inch pan with cooking spray.
3. In large bowl, stir base ingredients until soft dough forms.
4. Press half of dough in bottom of pan.
5. Spread pie filling over dough.
6. Drop remaining dough by teaspoonfuls over filling.
7. Bake 45 to 50 minutes or until golden brown*.
8. Cool 10 minutes.
9. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle.
10. Drizzle glaze over warm bars.
For bars, cut into 6 rows by 4 rows. Store covered at room temperature.
*Cooking time varies widely! Start with 30min and check back every couple of minutes...you may have to place foil around the edges to keep the edges from burning while the middle cooks. Can also use a Baker's Edge pan but might want to consider not using all of cookie batter if so because the bars can get *really* thick!

Cooking Time: 45 to 50
Servings: 24

Chocolate Pumpkin Pie Bars

I am on a fall-dessert kick from Baking Bites...
First up: Chocolate Pumpkin Pie Bars

Chocolate Pumpkin Pie Bars

Crust:
1/3 cup sugar
1/2 cup + 2 Tbsp butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt

Chocolate Pumpkin Pie Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon (or pumpkin pie spice)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (low fat is fine)

Preheat oven to 350F and lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.

While the crust bakes, make the filling.
In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk, trying to keep the bubbles in the mixture to a minimum.

When the crust is done, pull it out of the oven and carefully pour the pumpkin pie filling over the still-hot crust. Return the pan to the oven. Bake for an additional 24-28 minutes, until pumpkin filling is set.Cool completely in the pan before slicing and serving.Bars should be stored in the refrigerator and will keep for several days.
Makes 20 bars.

Snickerdoodle Blondies

I found this recipe on Dozen Flours blog and had to try it. It's one of those classic-looking recipes, and one that I happened to have all the ingredients for in the house already (plus, how can something not be good with 1 cup of butter + 2 cups brown sugar?!) I think it turned out well, even if I botched the cooking time slightly. I did mine in my Baker's Edge pan and didn't do it long enough. (Overcompensating for the PB chocolate bars being cooked too long I guess!) That being said, they still taste delicious, if a bit gooey. The only changes I made were doing 3tsp/3Tbsp cinnamon/sugar on top (vs. 2 and 2) and I added white chocolate chips to half the batter per Scott's request. I have to say that while I tend to love just the simple bars without added chocolate, others thought it was a good suggestion...

Snickerdoodle Blondies
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, softened
2 eggs, at room temperature
1 tablespoon vanilla extract
2 (or 3) tablespoons white sugar
2 (or 3) teaspoons cinnamon
1-2 cups white chocolate chips, if desired

Preheat oven to 350F.
Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt and set aside.
In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.)
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 (30-35 with Baker's Edge?) minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Yields: ~20-25 servings