or 50 seconds.
Add cookie crumbs to melted butter. Stir
For the bars:
Cream butter & sugar until
n the preheated oven until cookie base is partly cooked, 8
re evenly distributed in cookie dough.
Press cookie dough evenly into
Heat oven to 425\u00b0.
Measure and set aside 1/2 cup cookie dough.
Pat remainder of dough in 13 x 9-inch baking pan.
Spoon pie filling over dough.
Break off small pieces of remaining dough and scatter over filling.
Sprinkle with sugar.
Bake 15 to 20 minutes until golden brown.
Cool and cut into squares.
Makes 24 dessert bars.
Preheat the oven to 350\u00b0.
Press dough evenly in a greased 13 x 9 x 2-inch baking pan.
Beat the cream cheese, egg, sugar and lemon rind in a medium size bowl with electric mixer until smooth. Spread mixture over cookie dough. Drop blueberry pie filling on cheese. Swirl with knife.
Bake in a 350\u00b0 oven
for 35 minutes. Cool on wire rack.
Cut into bars. Refrigerate.
heesecake layer over the pressed cookie dough layer.
Using your
Cream sugar and butter; add eggs and vanilla.
Beat well.
Add flour and baking powder.
Stir until blended.
Spread half of the mixture onto an ungreased 15x10 baking pan.
Carefully top with pie filling.
Drop remaining dough on top by teaspoonfuls.
Bake at 350 degrees for 45 minutes or until golden brown.
Do not underbake.
Combine powdered sugar, melted butter and lemon juice and drizzle over warm bars.
Preheat oven to 350\u00b0.
Press dough evenly in a greased 13 x 9 x 2-inch baking dish.
Beat cream cheese, egg, sugar and lemon rind with mixer until smooth.
Spread cheese mixture over cookie dough.
Dollop blueberry pie filling on cheese and swirl with knife.
Bake at 350\u00b0 for 35 minutes.
Cool, cut and refrigerate.
wire rack. Cut into bars.
Preheat oven to 350\u00b0F Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan.
Beat cream cheese until smooth. Add sugar, eggs and vanila, beating until well blended. Set aside.
Stir jam until softened and spread evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.
Bake 30 minutes or until slightly puffed. Cool completely in pan.
Refrigerate leftover bars for up to 3 days.
Heat oven to 425\u00b0F.
Press one roll of cookie dough into a 13x9 pan.
Spread blueberry pie filling over dough.
Break off pieces of remaining roll of dough and scatter over filling (you'll need about half the roll).
Sprinkle with sugar.
Bake 13-17 minutes or until golden.
Preheat oven to 350\u00b0.
Prepare Bar Cookie Crust (recipe in this book).
Preheat oven to 350\u00b0.
Prepare and bake cookie crust. Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended.
Stir in pecans and pour over hot crust. Spread evenly.
Bake 25 minutes or until slightly firm.
Cool and then cut into bars.
Makes about 48 bars.
small bowl.
Spread blueberry mixture over the partially baked
Preheat oven to 350 degrees; line a 9-inch square baking pan with a 12-inch long sheet of foil.
Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground.
Add the butter and pulse until coarse crumbs form.
Beat together the egg and vanilla; drizzle over the dough mixture.
Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer.
Spread the preserves on top.
eady to serve. Cut into bars.
Makes about 16
eserved topping over.
Bake bars until filling bubbles thickly at
f desired.
Cut into bars.
Store loosely covered at
ie pan and a small cookie sheet with cooking spray.