This month our Baking partners challenge is “Bar” recipes. The recipes are for Lemon Bars, an all time favorite! and I adored the Chocolate Raspberry Walnut Bars too.
Basic short crust recipe:
All Purpose flour- 1 1/4 cup
Confectioner’s sugar- 2/3 cup
Pinch of salt
Cold unsalted butter cut into half inch cubes- 10 tbs (1 1/4 stick)
For the filling:
Sugar- 3/4 cup
Lemon zest- 1 tablespoon
Lemon juice-1 cup
Condensed milk- 1/2 cup (or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)
All purpose flour- 3 tablespoons
Salt- 1/8 teaspoon
Yellow food color- 2-3 drops (optional)
Powdered sugar for dusting
To make the crust
- Pre-heat oven to 325 degree F and position rack in the center of the oven.Butter 9inch square baking pan and set aside (you can also line pan with aluminum foil)
- Using a food processor,mix flour,sugar and salt.
- Add pieces of butter and pulse 8-10 times till the mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds).
- Scrape dough into prepared pan and pat it into an even layer.
- Using a fork prick the dough at one inch intervals.
- Bake the crust for 20 minutes till the edges become golden brown.
- Allow this to cool in the pan on a wire rack.
To make the filling
- Pulse sugar and lemon zest in a processor till it is fragrant.
- Beat eggs and mix the sugar and whisk till it is pale yellow color.
- Add the condensed milk, lemon juice, flour and salt.
- Pour over the baked crust.
- Bake at 325 degree F for18-20 minutes or until just set and firm to touch.
- Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars.
- To finish dust the top of each bar with powdered sugar and serve.
- Store lemon bars tightly warped in room temperature for two days or in the freezer for one week. (I store in the fridge)
Chocolate Walnut Raspberry Bars
Recipe source Faye Levy’s Chocolate Sensations
Walnut cookie dough
Walnuts- 1 cup (3-3/4 0z.)
Sugar- 1/2 cup
Salt- 1/4 teaspoon
Vanilla extract-2 teaspoon
Grated lemon zest- 2 teaspoon
Chilled Unsalted butter- 1 cup ( 8 oz.)
All purpose flour- 1 3/4 cups
Chocolate Raspberry filling
Raspberry preserve- 1/2 cup
Semi sweet chocolate cut into chunks- 6 oz.
Nutty crumble topping
Sugar- 2 tablespoons
All purpose flour- 1/4 cup
Walnuts- 1/4 cup
To make the dough
- Finely process nuts in a food processor and set aside.
- Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor. Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.
- Add flour and walnuts and process for five seconds.
- Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball.
- Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.
- Pre heat oven to 350F (175C).
- Cut out 1/4 of the dough and set aside in the refrigerator.
- Pat the remaining dough in bottom of an unbuttered 13″x9″ pan.
- Stir preserve, using a rubber spatula.
- Gently spread over the dough.
- Sprinkle chocolate over the jam.
- Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.
- Spread this evenly over the chocolate.
- Bake for 30-35 minutes until the crumbs are firm and light brown.
- Cool in pan over a rack till it is lukewarm.
- Using a sharp knife slice into bars.
- Store in airtight containers (up-to three days in room temperature) (I store in the fridge)