Fresh Lime Bars with White Chocolate Chips

I love lemon bars…but these I love even more…a great summer dessert for kids from 1 to 92.

1/2 stick (1/4 cup) butter, softened
1/2 cup powdered (or confectioners’) sugar
1 cup + 2 tablespoons all-purpose flour

2 large eggs
1/2 cup sugar
1 teaspoon grated lime zest
1/2 teaspoon pure vanilla extract
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon salt
3 tablespoons fresh lime juice (from 3 limes)
1/4 cup white chocolate chips

Preheat oven to 350 F.  Grease and line bottom and sides of 8 inch square pan with aluminum foil, grease again.

Prepare crust.  In medium bowl and using an electric mixer, cream butter and confectioners’ sugar.  Beat in flour.  Press the dough evenly into the prepared pan and prick dough with fork.  Bake until light golden, 15 minutes.  Remove from oven and set aside.

Prepare topping.  In the same medium bowl, beat eggs until light and fluffy with electric mixer.  Add 1/2 cup sugar gradually.  Stir in vanilla extract and lime zest.    On low speed, mix in flour, cornstarch, salt and lime juice.  Pour topping over pre-baked crust and bake for 20 minutes.  Remove from oven and  sprinkle white chocolate chips.  Return to oven and bake and additional 5 – 10 minutes.

Cool and sprinkle a very thin layer of powdered sugar over top.  Cut into bars.

BOB Recipe: Oatmeal Jam Bars

from:  Shurfine
Product: Light Brown Sugar

BOB Recipe: Oatmeal Jam Bars

1 cup butter or margarine, softened
1 cup brown sugar, firmly packed
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups Quick Oats
1 (18 oz) jar Plum Jam or Raspberry Preserves

Preheat oven to 400 F.  Spray two 8-inch square pans with cooking spray.  Set aside.

Cream butter or margarine and slowly add sugar while beating at medium speed of an electric mixer.  Combine flour, soda, and salt.  Add to creamed mixture.  Mix well.

Stir in oats. Press 1/4 of the oat mixture in the bottom of each pan.  Spread 3/4 cup of jam on top of mixture.  Spread the remaining crumb mixture evenly over the jam and press firmly.  Bake for 30 minutes.  Cool and cut into bars.

BOB Recipe: Chocolate Walnut Toffee Bars

from:  Diamond of California
Product:  Shelled Walnuts

Baklava needs to wait a bit more.  Am doing this walnut toffee bars this weekend.

For crispier and crunchier texture, I toast walnuts first.  To toast in 350 F oven:  Spread walnuts in a single layer in a jellyroll pan.  Bake, stirring every 5 minutes, until lightly browned and aromatic, about 12 to 15 minutes.  Let cool.

BOB Recipe:  Chocolate Walnut Toffee Bars

1 cup butter or margarine, softened (margarine is what I use)
1 cup light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla (I increase to 2 teaspoons)
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder (optional)
1/2 teaspoon salt
1 1/2 cups toasted walnuts, coarsely chopped
1 cup semi-sweet chocolate chips

Heat oven to 350 F.  In mixer bowl, beat butter, brown sugar, egg and vanilla until creamy.  Stir in salt, cocoa powder, salt and 1/2 cup chopped walnuts.  Spread into Pam-sprayed 13 x 9-inch pan.  Bake for 25 minutes or until lightly browned.

Immediately sprinkle with chocolate chips and let stand 5 minutes.  Spread melted chocolate over cookie base.  Sprinkle with remaining chopped walnuts and press lightly.  Cool.

Cut into bars.  Makes 24 bars.