PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS

This is a Kraft Foods Recipe.

What You Need

52

 vanilla wafers, finely crushed (about 2 cups)

3

Tbsp.  butter or margarine, melted

4

 eggs, divided

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-3/4

cups sugar, divided

3

Tbsp.  flour

1

Tbsp.  zest and 1/3 cup juice from 2 lemons, divided

1/2

tsp.  vanilla

2

Tbsp.  cornstarch

1/2

cup  water

Fresh blueberries for garnish, optional

HEAT oven to 325ºF.

LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min.

SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.

MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.

SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting to serve. Garnish each serving with blueberries, if desired.

PECAN CHEESECAKE SQUARES

Love this recipe from Positively Splendid.

For the shortbread layer

1. 1 1/2 cups all-purpose flour
2. 3/4 cup firmly packed light brown sugar
3. 1/2 cup butter, softened
4. 1/2 cup finely chopped pecans
5. For the cheesecake layer
   1. 2 (8-ounce) packages cream cheese, softened
   2. 1/2 cup sugar
   3. 1/2 cup milk
   4. 2 teaspoons vanilla extract
   5. For the pecan pie layer
   1. 3/4 cup firmly packed brown sugar
   2. 1/2 cup light corn syrup
   3. 1/3 cup butter, melted and cooled slightly
   4. 3 large eggs, lightly beaten
   5. 1/4 teaspoon salt
   6. 1/2 teaspoon vanilla extract
   7. 1 1/2 cups pecans
   6. Instructions
      
      1. Preheat oven to 350.
      2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
      3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
      4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
      5. Adapted from Southern Lady Magazine

 

FROSTED BANANA BARS

1/2 cup butter, softened
2 cups granulated sugar
3 large eggs
1/2 cups mashed ripe bananas (approximately 3 med to large)
1 tsp vanilla extract
2 cups all-purpose flour*
1 tsp baking soda
dash of salt

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, bananas, and vanilla.

Combine the flour, baking soda, and salt; stir into the butter mixture just until blended.

Pour into the prepared baking pan. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan on a wire rack.

FROSTING:
1 brick (8-oz) cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract

Beat cream cheese and butter together until fluffy. Beat in the powdered sugar and vanilla until mixture is smooth. Spread over the cooled bars.

Cut into 36 bars for serving.

From a 1994 TOH magazine.

LEMON-BLUEBERRY BLOMDIE BARS

3/4 cup unsalted butter

2-oz white chocolate, finely chopped

1 cup packed brown sugar

1 tsp lemon zest, plus more for garnish

2 tbsp plus 4 tsp fresh lemon juice (1 large lemon)

1/2 tsp kosher salt

1 egg

1 egg yolk

1 tsp vanilla extract

2 cups flour

1 cup fresh blueberries

2/3 cup powdered sugar, sifted

Preheat oven to 350-degrees. Grease a 9-inch square pan and line with parchment paper, leaving 1-inch of overhang.

Melt butter in a small saucepan over medium heat. Reduce heat to low. Stir in white chocolate until melted and combined. Transfer butter mixture to a large bowl. Whisk in brown sugar until smooth. Whisk in lemon est, 2 tablespoons lemon juice, and salt until combined. Whisk in egg, egg yolk and vanilla. Stir in flour. Gently fold in blueberries with a silicone spatula.

Spread the batter in an even layer in the prepared pan. Bake until golden brown, 35 to 40 minutes. Remove from oven to a wire rack and let cool at least 15 minutes.

To serve, lift blondies out of pan using the parchment paper overhang. Transfer to a cutting board.

For glaze, whisk together powdered sugar and remaining 4 teaspoons of lemon juice in a small bowl until smooth. Drizzle over blondies and garnish with additional lemon zest.

To serve, cut into 9 squares. May be stored in an airtight container up to 3 days.

recipe and photo allrecipes 2025

CHUNKY PECAN PIE BARS

Crust:

1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/4 cup packed brown sugar

Preheat oven to 350 degrees.
Grease a 13 x 9-inch baking pan and set aside.

Beat the flour, butter, and brown sugar together in a small mixer bowl until crumbly.  Press into the bottom of the pan.  Bake 12 to 15 minutes or until lightly browned.

Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tbsp butter, melted
1 tsp vanilla extract
1 3/4 cups semi-sweet chocolate chunks
1 1/2 cups coarsely chopped pecans

Beat the eggs, corn syrup, sugar, butter, and vanilla together in a medium mixing bowl using a wire whisk.  Stir in the chocolate chunks and the pecans.  Pour evenly over the baked crust.

Bake for 25 to 30 minutes or until set, at 350 degrees.  Remove from oven and set pan on a wire rack to cool.  Cool completely before cutting into 36 bars.

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CHOCOLATE CHIP PEANUT BUTTER BARS

2 cups quick-cooking oats

1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

 

file photo for reference

BUCKEYE BARS

I got this recipe from a friend around a dozen years ago. Yummy!

2 cups creamy peanut butter 
1/2 cup butter, softened 
1 teaspoon vanilla extract 
3 cups sifted confectioners’ sugar 
Pinch of salt 
2-3 cups pretzels (I used the mini pretzel twists) 
10 ounces milk chocolate chips 
2 tablespoons shortening

Crust:

1 and 1/2 cups finely ground graham cracker crumbs 

1/3 cup sugar 

6 tablespoons butter, melted

In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.

Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.

Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.

Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.

After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.

Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.

In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.

Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top. 

Refrigerate for about 30 minutes to set.

Cut into small squares and enjoy!

centercutcook.com

CHOCOLATE CARAMEL SHORTBREAD BITES

1⅔ cups all-purpose flour

¾ cup butter, cold
⅓ cup white sugar
1 to 2 cups caramel, depending on desire thickness
1½ cups dark chocolate

Preheat oven to 375 degrees.
Spray a 9-inch square pan with nonstick cooking spray; set aside.

Combine flour, butter, and sugar in a food processor; process until mixture has a crumb like texture.

Press the mixture onto the bottom of the prepared pan.  Bake at 375 degrees for 15 to 20 minutes until golden brown.  Remove from oven and cool in pan on a wire rack.

Pour the caramel over the crust and refrigerate 3 to 4 hours to set.

Melt the chocolate in the microwave for 1 to 2 minutes until completely melted when stirred.  Stir after first minute.  Spread melted chocolate over the chilled caramel layer.

Chill until chocolate begins to set.

Cut into squares to serve.

Note: I got this recipe from CakeCentral several years ago.

CHILLED LEMON CHEESECAKE BARS

CRUST:

1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
cooking spray

Preheat oven to 350 degrees.

Using an electric mixer on medium speed, beat the butter, brown sugar, salt and nutmeg together until smooth.  Add the flour, beating at low speed until blended. 

Spray an 8-inch square pan with the nonstick cooking spray.  Press the crust mixture evenly over the bottom of the pan.

Bake for 20 minutes at 350 degrees.
While the crust bakes, prepare the filling.

FILLING:
1 cup low-fat (1%) cottage cheese
1 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/4 tsp baking powder
1 large egg
1 large egg white

Process cottage cheese in food processor for a minute or until smooth, scraping down the sides as needed.  Add the sugar, flour, lemon zest, lemon juice, baking powder, egg, and egg white; process 30 seconds or until well blended.  Pour over the baked crust.

Bake at 350 degrees for 25 minutes or until set.  Cool 30 minutes.  Cover and chill for at least 8 hours.  Cut into bars.

To serve cut into 9 squares and garnish with thin lemon slices or thin strips of lemon rind that has been curled, if desired.

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EASIEST PECAN PIE BARS EVER

This is a recipe I got from facebook.  It really is easy.

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

  — with Anne Bush and Alice F Marion Dacus.

BANANA BREAD BARS WITH BROWN BUTTER FROSTING

I got this recipe from a friend. I have not yet made these but have heard they are great. The recipe sent to me is called Banana Bread Brownies. I changed the name to bars. Sorry but I have this thing about brownies. Brownies are supposed to be chocolate!

1-1/2 c. sugar

1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

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CARAMEL LAYER SQUARES

1 pkg (14-oz) caramels, unwrapped

1/3 cup evaporated milk

1 box German Chocolate Cake Mix

1/2 cup butter, melted

1/3 cup evaporated milk

1 cup chopped pecans or other nuts

1 cup chocolate chips

In a saucepan, melt caramels and first 1/3 cup milk together over low to medium heat.

In a bowl, combine the cake mix, butter, 1/3 cup evaporated milk and nuts. Press half the mixture into a greased 9" x 13" pan. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over the baked crust. Spread the caramel mixture over chips. Dot with the remaining half of the dough.

Bake 12-15 minutes. Allow to cool before cutting.

This recipe is from a former Dallas Cowboys Offensive Line Coach.

file photo for reference only

PAULA DEEN'S PUMPKIN BARS

4 eggs

1 2⁄3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing
1 (8 ounce) package cream cheese, softened
1⁄2 cup butter or 1⁄2 cup margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. 

Stir together the flour, baking powder, cinnamon, salt and baking soda; add to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan; bake 30 minutes or until a wooden toothpick inserted comes out clean.

Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.

Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.

Spread on cooled pumpkin bars and cut into 24 large or 48 small bars.

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CARAMEL PRETZEL CRACK BARS

 

Ingredients

  

• 11.5 oz bag of Hershey’s Milk Chocolate Chips
• 11 oz bag of Kraft Caramel Bits
• ½ Cup Reese’s Peanut Butter Chips
• 8 oz of Mini Twist Pretzels

Instructions

• In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in microwave in 20 second intervals until melted.
• Spread the melted chocolate on a parchment lined cookie sheet.
• Place pretzels on top of the chocolate, they can overlap.
• Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
• Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese’s peanut butter chips.
• Let Bars cool completely then Enjoy!!
• recipe and photo my incredible recipes
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CHOCOLATE AND COCONUT BARS

Bars:

2 sticks butter
4 squares (1-oz each) unsweetened chocolate, broken up
1 1/2 cups sugar
1 1/2 cups all-purpose flour
4 large eggs
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp coconut extract

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil and coat with nonstick cooking spray.

Combine the butter and chocolate in a microwave-safe bowl; microwave 1 minute.  Stir then microwave another minute and stir again.  Microwave for 30 seconds more and stir until smooth.

Stir in the sugar, flour, eggs, baking soda, salt, and coconut extract.  Pour batter into prepared pan; smooth the top.  Bake at 350 degrees for 30 minutes.  Remove from oven and place on wire rack to cool.

While the bars cool, prepare the topping.

Topping:
1 cup flaked coconut
1 stick unsalted butter, softened
2 cups powdered sugar
1/4 tsp coconut extract
2 tbsp water

Spread the coconut out on a baking sheet with sides and bake at 350 degrees for 10 minutes or until golden.

In a large bowl, combine the butter and powdered sugar.  Beat mixture until smooth.  Beat in coconut extract and water.  Spread the topping over the cooled bar and top with toasted coconut.  Cut into 24 squares and serve or refrigerate until serving time.

This is a quite old Family Circle Recipe.

PB BLONDIES WITH CHOCOLATE FROSTING

It seems everyone has been interested in brownie recipes lately.  I keep publishing them and getting more requests for them.  Most of you are interested in trying something new so here is another recipe that is a little different.  This is a peanut butter blondie with a chocolate frosting topped off with peanuts.  Peanut butter and chocolate seem to be one of your favorite combinations.  I hope you enjoy this recipe. Note: This is a repost from 2019.

3/4 cup creamy peanut butter
2/3 cup butter, softened to room temperature
1/2 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup white whole-wheat flour*
1 tsp baking powder
1/3 cup milk or cream
1 cup peanut butter baking chips

Cream the peanut butter, butter, and both sugars together in large mixer bowl until creamy.  Beat in the eggs and vanilla extract.

Combine the flours and baking powder together; add to the creamy mixture alternately with the milk or cream.  Stir in the chips by hand.

Spread into the prepared baking pan and bake at 325 degrees for 35 to 40 minutes until a wooden toothpick inserted in the center comes out clean.  Caution: never overbake brownies/blondies!  Cool in the pan on a wire rack.

*May use all-purpose if desired.  Adding in the whole-wheat gives a better nutritional value to your brownies.

FROSTING:
1/4 cup butter, softened
1/4 cup unsweetened baking cocoa powder
2 tbsp milk or cream
1 tbsp light corn syrup
1 tsp vanilla extract
1 1/2 cups powdered sugar
1/3 cup peanut butter chips
1/3 cup coarsely chopped peanuts

In a small mixer bowl combine the butter, cocoa, milk, corn syrup, and vanilla extract.  Gradually add in the powdered sugar, beating until smooth.  Frost the completely cooled brownies.  Sprinkle the peanut butter chips and chopped peanuts over the top of the blondies.  Cut into 24 squares or bars to serve. 

I've had this recipe for years, not sure of the origin,'/

Fron the looks, I would say it is from a Reiman Publication.