How do i make 3 layer bars?!
Makes: 4 dozen stacks
Prep: 30 minutes
Bake: each batch at 350 degrees F for 18 minutes
Ingredients
1 tube (16-1/2 ounces) refrigerated brownie batter (such as Pillsbury)
3/4 cup all-purpose flour
2 tubes (16-1/2 ounces each) refrigerated sugar cookie dough
1/3 cup chopped red glace cherries
1 tsp. cherry-flavored extract, optional
6 to 8 drops red food coloring
2 ounces almond paste, from a 7 ounce package
1 tsp. almond extract
1/2 cup cherry preserves
4 ounces semisweet chocolate chips
Directions
1. Heat oven to 350 degrees F. Fit foil into the bottom and up the sides of a 13 x 9 x 2-inch baking pan and coat with nonstick cooking spray.
2. On a well-floured surface, knead the brownie cookie dough with the all-purpose flour. Press evenly into the bottom of the prepared baking pan. Bake at 350 degrees F for 18 minutes. Cool in pan on wire rack for 15 minutes. Lift out of pan using foil and let cool completely.
3. On a well-floured surface, knead one package of the sugar cookie dough with the glacé cherries and cherry extract. Knead in the red food coloring until no streaks remain. Press dough into another prepared baking pan. Bake at 350 degrees F for 18 minutes. Cool and lift out of pan as directed above.
4. Knead the remaining package of sugar cookie dough with the almond paste and almond extract. Bake at 350 degrees F for 18 minutes or until lightly golden. Cool and lift out of pan as directed above.
5. Whirl the cherry preserves in a food processor until smooth.
6. Invert cooled brownie layer onto large cutting board. Spread half of the preserves evenly over the top. Invert the almond layer and place over the brownie layer. Spread with the remaining preserves. Invert cherry layer and place on top. Gently press down.
7. Melt the chips until smooth. Spread evenly over the top. Refrigerate until set, about 30 minutes.
8. Trim sides even. Cut into 48 squares.
Answers: Black Forest Stacks
Makes: 4 dozen stacks
Prep: 30 minutes
Bake: each batch at 350 degrees F for 18 minutes
Ingredients
1 tube (16-1/2 ounces) refrigerated brownie batter (such as Pillsbury)
3/4 cup all-purpose flour
2 tubes (16-1/2 ounces each) refrigerated sugar cookie dough
1/3 cup chopped red glace cherries
1 tsp. cherry-flavored extract, optional
6 to 8 drops red food coloring
2 ounces almond paste, from a 7 ounce package
1 tsp. almond extract
1/2 cup cherry preserves
4 ounces semisweet chocolate chips
Directions
1. Heat oven to 350 degrees F. Fit foil into the bottom and up the sides of a 13 x 9 x 2-inch baking pan and coat with nonstick cooking spray.
2. On a well-floured surface, knead the brownie cookie dough with the all-purpose flour. Press evenly into the bottom of the prepared baking pan. Bake at 350 degrees F for 18 minutes. Cool in pan on wire rack for 15 minutes. Lift out of pan using foil and let cool completely.
3. On a well-floured surface, knead one package of the sugar cookie dough with the glacé cherries and cherry extract. Knead in the red food coloring until no streaks remain. Press dough into another prepared baking pan. Bake at 350 degrees F for 18 minutes. Cool and lift out of pan as directed above.
4. Knead the remaining package of sugar cookie dough with the almond paste and almond extract. Bake at 350 degrees F for 18 minutes or until lightly golden. Cool and lift out of pan as directed above.
5. Whirl the cherry preserves in a food processor until smooth.
6. Invert cooled brownie layer onto large cutting board. Spread half of the preserves evenly over the top. Invert the almond layer and place over the brownie layer. Spread with the remaining preserves. Invert cherry layer and place on top. Gently press down.
7. Melt the chips until smooth. Spread evenly over the top. Refrigerate until set, about 30 minutes.
8. Trim sides even. Cut into 48 squares.
here's an EASY bar recipe
melt one stick butter in cake pan while preheating 350 oven
crush one pkg graham crackers into crumbs and press into bottom of pan with melted butter
top with hand fulls of toppings like choc chips, chopped nuts, coconut, raisins, butterscotch chips, whatever you have on hand
then pour one can sweetened condensed milk evenly over the top (make sure you get it all out!)
bake at 350 for 24 minutes till browned on top
wait until completely cooled before cutting into squares
everyone loves these when I bring them into work and for parties! they all want the recipe!
i learn it in my previous cooking lesson. maybe you want to check out my cooking class?
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3 Layer No Cook Cookies
Ingredients:
1/3 cup Margarine
1/4 cup Sugar
3 tablespoons Cocoa
1 cup Coconut
1/4 cup Margarine
1 teaspoon Vanilla
3 teaspoons Cream
1 tablespoon Margarine
1 Egg
2 cups Graham cracker crumbs
1/2 cup Nuts -- chopped
2 tablespoons Dry vanilla pudding (not instant)
2 cups Powdered sugar
3 ounces Chocolate -- unsweetened
Directions:
Cream together 1/3 cup margarine, egg and sugar. Add graham cracker crumbs, cocoa, coconut and nuts. Stir real well and spread on 9x13 inch cookie sheet and chill. Mix together 1/4 cup margarine, vanilla pudding, vanilla, cream and powdered sugar and spread on bottom layer and chill. Melt together 1 Tbsp margarine and unsweetened chocolate and spread over second layer and chill. Cut when ready to serve.
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Raspberry Coconut Layer Bars
INGREDIENTS
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2 2/3 cups shredded coconut
1 (14 ounce) can sweetened condensed milk
1 cup raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
2 (1 ounce) squares white chocolate, chopped
DIRECTIONS
Combine graham cracker crumbs and butter in medium bowl. Spread evenly over bottom of 13 x 9 inch baking pan; press in firmly. Sprinkle with coconut; pour condensed milk evenly over coconut.
Bake in preheated 350 degree F (180 degrees C) oven for 20-25 minutes or until lightly browned; cool for 15 minutes.
Spread raspberry jam over coconut layer; chill for 3-4 hours or until firm. Sprinkle with nuts. Melt chocolate chips over low heat and drizzle over bars. Melt white chocolate squares and drizzle over bars. Chill. Cut into 3 x 1-1/2 inch bars.