The Best Bar Cookie Recipes - SugarHero https://www.sugarhero.com/category/bar-cookies/ Wed, 13 Aug 2025 19:21:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Salted Caramel Bars https://www.sugarhero.com/salted-caramel-bars/ https://www.sugarhero.com/salted-caramel-bars/#comments Sun, 10 Aug 2025 16:46:00 +0000 http://new.sugarhero.com/2011/01/salted-caramel-bars/

Salted Caramel Bars have a buttery shortbread base and a topping of rich, chewy caramel. A crunchy dusting of flaked sea salt on top is the perfect finishing touch!

Close up of 2 stacked salted caramel bars with the caramel pulled on the top bar.

I can’t believe I’m saying this, but today I’m sharing a recipe where I intentionally resisted adding extra chocolate. I KNOW. I’m shocked too!

Although these Salted Caramel Bars would be delicious with chocolate, they are totally dreamy without it, and that’s not something I say lightly!

These bars have three basic components:

  • Shortbread crust: The crust is crisp, buttery, and SUPER easy to make.
  • Caramel topping: This rich caramel has the perfect texture: it’s chewy without being sticky, and sweet without being cloying, thanks to the generous spoonful of kosher salt in the recipe.
  • Sea salt flakes: The best part of each bar is the scattering of large sea salt flakes. They add crunch and a savory bite that perfectly contrasts with the caramel.

These caramel shortbread bars also have the perfect crust to caramel ratio–both layers are about equal, which is just the way I like it! Too much crust and you’ll have a dry bar cookie, but too much caramel can make it too chewy. The solution of equal parts shortbread and caramel balances everything out. Total perfection!

🍫 Similar Recipes

I’m a dedicated candy bar lover! I love making candy recipes that incorporate chocolate, a rich gooey filling, and a crunchy cookie.

Don’t believe me? Check out these beloved favorites: Caramel Shortbread Squares, Twix Kat Candy Bars, and Salted Honey Walnut Bars.

Table of Contents

Image of a hand twisting a Salted Caramel Bar to show soft texture.

🧾What You’ll Need

Ingredients

Get ready for an amazing treat! Check out these ingredient tips as you gather everything you’ll need. You can get full ingredient amounts in the printable recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

Shortbread Crust

  • Granulated sugar
  • Unsalted butter and salt: The butter gives richness to the crust and helps to bind it together. I always recommend using unsalted butter and adding a precise amount of salt. If you only have salted butter, omit the additional salt.
  • Large egg yolk: Make sure to use the yolk from a large egg. If you need more guidance, check out this tutorial about How to Separate Eggs (Four Different Ways!).
  • All-purpose flour

Caramel

  • Unsalted butter: This recipe is made with lots of butter because that’s what makes the bars so rich and luxurious. It’s best to use unsalted butter.
  • Light brown sugar: For deep rich caramel flavor. Either use a kitchen scale, or lightly pack the sugar into the measuring cup to get the correct amount.
  • Light corn syrup: Adds sweetness and body. Light corn syrup also helps to prevent crystalization, which sometimes occurs due to the grittiness of brown sugar.
  • Kosher salt: Regular table salt is very dense and tends to have a harsher, ‘saltier’ flavor than kosher salt. If you only have table salt, it will still work fine, but you’ll need to reduce the amount to a 1/2 teaspoon.
  • Granulated sugar
  • Heavy cream: A bit of heavy whipping cream makes the caramel extra-luscious.
  • Vanilla extract: Use your favorite brand or this Madagascar Bourbon Vanilla (my fave!) for flavor.
  • Large-flaked sea salt: Sprinkling large-flaked sea salt on top of the bars adds visual interest, a touch of crunch, and glorious contrasting flavor. If you don’t have it, you can skip it and the bars will still be tasty. I don’t recommend using fine table or kosher salt sprinkled on top – it can make the bars too salty.
Salted Caramel Bars - great when dunked in chocolate, but also delicious when eaten plain! | From SugarHero.com

Equipment

Having the right equipment can make your baking experience more successful. Here’s what I recommend for this recipe: (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • 9×9 baking pan: I like to use a metal 9×9-inch baking pan with straight sides and square corners–it’s one of the secrets to cutting nice even bars without rounded edges.
  • Parchment paper: Use a strip long enough that excess hangs over the sides. You can use the excess parchment paper like handles to lift the bars out of the pan.
  • Medium saucepan: The caramel mixture will triple in size as it heats up. It’s important to use a large enough saucepan to accomodate the change in size, a 3-quart saucepan or 4-quart saucepan will both work well. Use a heavy-bottomed pan to prevent scorching and uneven heating.
  • Candy thermometer: Truly, a must for making perfect caramel. I can’t overemphasize the importance of using a candy thermometer for this recipe. Check out the Tips section below for more information.
  • Pastry brush: To prevent crystallization (and thus grainy caramel) use a wet pastry brush to wipe around the inside walls of the saucepan during cooking. The brush will remove excess sugar crystals and prevent larger ones from forming.
Hand sprinkling flaked sea salt on a Salted Caramel Bar.

Ready to Make These?

  1. Get the recipe below 👇👇
  2. Read important FAQs and more

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Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Close up of 2 stacked salted caramel bars with the caramel pulled on the top bar.
Print Recipe
3 from 4 votes

Salted Caramel Bars

Salted Caramel Bars have a buttery shortbread base and a topping of rich, chewy caramel. A crunchy dusting of flaked sea salt on top is the perfect finishing touch!
Prep Time30 minutes
Cook Time25 minutes
Chill and Setting Time3 hours 20 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: bars, salted caramel
Dessert Type: Bar cookies
Servings: 20 small bars
Author: Elizabeth LaBau

Ingredients

Crust:

  • 3.5 oz granulated sugar (½ cup)
  • 1/2 tsp kosher salt
  • 5 oz unsalted butter melted
  • 1 large egg yolk whisked
  • 7.5 oz all-purpose flour (1 ⅔ cup)

Caramel Layer:

US Standard – Metric

Instructions

Make the Shortbread Crust:

  • Prepare to bake: Pre-heat the oven to 350°F. Prepare a 9-by-9-inch pan by lining the bottom with a long strip of parchment paper, making sure that the paper is long enough so the ends hang over the sides of the pan. Spray the parchment and pan with nonstick cooking spray. 
  • Mix crust ingredients: In a large bowl, stir together the sugar, salt, and melted butter with a fork. Add the egg yolk and mix well. Finally, add the flour and stir until the crust comes together in moist clumps.
  • Press dough into pan: Transfer the dough into the parchment-lined pan and press down with your hands or the bottom of a measuring cup to make an even layer.
  • Chill, bake, and cool: Refrigerate the crust for 15-20 minutes, until chilled. Then bake the crust for about 25 minutes, until lightly golden brown on top. Let the crust cool completely while you prepare the caramel topping. 

Make the Caramel Topping:

  • Mix caramel ingredients: Combine the butter, brown sugar, corn syrup, salt, granulated sugar, and heavy cream in a heavy-bottomed medium saucepan. (The caramel will bubble up as it cooks, so be sure to use a pan where the mixture can triple in size.) If desired, use a wet pastry brush to wipe around the inside walls of the saucepan to remove excess sugar crystals.
  • Cook caramel: Bring the mixture to a boil, stirring occasionally, and make sure that all of the sugar is dissolved. Once it's boiling, insert a candy thermometer and cook, stirring occasionally, until it reads 250°F. (This will produce a bar with a medium-firm chew. For a softer chew, cook to 245°F, and for a really firm chew, shoot for 255°F.) 
  • Stir in vanilla, pour over crust: Once at the right temperature, remove the pan from the heat, stir in the vanilla extract, and pour the caramel on top of the shortbread.
  • Set the caramel: Let the bars sit at room temperature until the caramel is firm, about 2-3 hours. (You can speed up the setting process by refrigerating the bars, but the caramel will get very hard, and you might need to bring it back to room temperature before cutting and serving.)
  • Cut and finish bars: Once the caramel has set, use the excess parchment like handles to lift the entire bar from the pan. Cut it into small squares or rectangles and finish the bars with a little sprinkling of flaked sea salt. Enjoy!
  • Store: These bars are best stored, served, and eaten at room temperature. Keep them in an airtight container for up to 1 week.

Video

Notes

Too hard: If you overcooked the caramel and the bars are harder than you like, microwave them for 5-8 seconds to soften the caramel to a wonderfully chewy texture. 
Chocolate: These bars could definitely handle some chocolate! After the caramel fully sets and the bars have been cut, they can be drizzled or partially dunked in melted chocolate. Set the bars on parchment paper until the chocolate hardens before enjoying. 
Clean cut bars: Use a large, sharp chef’s knife, and wash it off in warm water between cuts. Dry the blade before making cuts.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Calories: 275kcal | Carbohydrates: 35g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 188mg | Potassium: 30mg | Fiber: 0g | Sugar: 26g | Vitamin A: 515IU | Vitamin C: 0mg | Calcium: 19mg | Iron: 0.6mg
Salted Caramel Bars stacked on a wooden surface.

💡 Important Tips For Caramel Success

If you’re going to make these amazing caramel bars, but haven’t worked much with cooking sugar, please take a moment to read through these tips so you can troubleshoot some potential problems.

  • Use a candy thermometer: I highly (HIGHLY!) recommend using a candy thermometer. It doesn’t have to be an expensive or fancy one–even a basic $8 thermometer will get the job done. Using a thermometer is the easiest way to make sure your caramel turns out perfectly. If you are new to using a thermometer, check out my guide for How to Use A Candy Thermometer.
  • Test the thermometer: When you get that thermometer–test it before using it. Even if it’s new, there’s no guarantee it’s completely accurate, and you need to know what you’re working with. A difference of even a few degrees can make a big difference when making candy. Additionally, your altitude might affect how the candy cooks; higher altitude can produce overcooked candy unless you’re careful. Protect your time and precious ingredients by reading my guides for How to Test and Calibrate a Thermometer and Candy Making at High Altitude: Essential Tips & Techniques.
  • Use a heavy-bottomed saucepan: Thin saucepans usually have “hot spots” where the food cooks faster, and this can lead to burned or scorched candy. The heavier the better for consistent results!
How do you test a candy thermometer?

I’ll give you the basic steps for testing a candy thermometer here, but if you feel like you need more information and examples, be sure to check out How to Test and Calibrate a Thermometer – A Comprehensive Guide.

To test your thermometer: Bring a pot of water to a rolling boil on the stove, insert your candy thermometer, leave it in there for several minutes, and then check the temperature. Keep in mind that water boils at 212°F (at sea level). If your thermometer says 212°F, you are good to go! Make the recipe as written. If your thermometer does NOT say 212°F, it’s time to do a little math and calculate your personal thermometer adjustment. See the example below.

Example: If your thermometer says 208°F, you know it measures 4 degrees too cool, and you’ll want to take this into account when cooking your caramel. Since this recipe calls for cooking the caramel to 250°F, but your thermometer is 4 degrees off, you’ll only cook it to 246°F (250°F minus 4 degrees); this is your personal thermometer adjustment. This is a test you should perform regularly because thermometers can become less accurate over time.

How to cut perfect cookie bars?

Once the caramel has set, remove the entire bar from the pan and place it on a firm surface. Place a sharp kitchen knife under hot running water for a few seconds and then wipe the blade clean. Press the knife into the cookie bar making a clean cut and then clean the blade before cutting again. Reheat the knife under the water and wipe it clean as often as needed until finished.

Why does caramel crystallize?

Crystallization happens when sugar crystals are present in caramel, and it results in a grainy or gritty texture. This can happen either because some of the sugar didn’t dissolve properly in the first place, or stray crystals hanging out on the side of the pan get incorporated back into the mix and encouraged the formation of more crystals. Brown sugar has a grittier texture and can be more prone to crystallization.

The best way to prevent crystallization is to wipe a wet pastry brush around the inside walls of the saucepan after adding the butter and salt, sugars, corn syrup, and cream. The wet pastry brush will remove excess sugar crystals and prevent larger crystals from forming in the caramel.

Storage Information

These bars are best stored, served, and eaten at room temperature. Keep them in an airtight container for up to 1 week.

Single Salted Caramel Bar with a bite taken out to show the texture.

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A photo of salted caramel bars with text overlay for Pinterest.
]]> https://www.sugarhero.com/salted-caramel-bars/feed/ 45 Passion Fruit Bars https://www.sugarhero.com/passion-fruit-bars/ https://www.sugarhero.com/passion-fruit-bars/#comments Mon, 04 Aug 2025 09:43:00 +0000 http://new.sugarhero.com/?p=1719

Move over, lemon bars! These Passion Fruit Bars are going to be your new sweet/tart obsession. They have a buttery shortbread crust and a deliciously creamy, tangy and tropical passion fruit filling.

Passion Fruit Bars on a counter with passion fruit in the background.

🧡 My Favorite Passion Fruit Dessert

I’m a little obsessed with passion fruit. The flavor, the concept—even the name. (Adding “passion” basically means you’re required to love it, right?)

What is passion fruit?

Passion fruit is a tropical fruit that’s filled with a mixture of delicious, edible pulp and seeds. You strain the seeds from the pulp, and blam – you have passion fruit puree, which tastes like if mango and guava and lemon had a baby together. It’s tart, with a bit of sweetness, and a flavor that makes me want to book a beach vacation, immediately.

If you’re new to the passion fruit, don’t miss my full guide to passion fruit, including tips for picking the best, most ripe fruit, how to store them, and more. I also have a tutorial showing how to make your own passion fruit puree, with photos and videos to walk you through it.

Passion Fruit Bar with bite taken out to show texture with passion fruit in the background.

Why You’ll Love These Bars

These bars are a twist on classic lemon bars. Since passion fruit is quite tart, it’s a good substitute for lemon in a lot of baking recipes. I swapped passion fruit puree for lemon juice in my favorite Lemon Bars recipe, and magic was made. ✨

The base is a super-crispy buttery crust that comes together in a minute and doesn’t require any chilling. The filling is tart and tropical, with a soft and creamy texture that melts in your mouth, but sets enough so you can easily and neatly cut and serve the bars.

passion-fruit-bars-5

What if I don’t have fresh passion fruit?

Never fear — you don’t have to have your own passion fruit vine to make these bars. (Yes, they grow on vines – told you they were cool!)

I typically use frozen passion fruit puree in this recipe. It’s easier for me to find, much cheaper than using fresh passion fruit, and I love that I can keep a supply in my freezer for whenever a craving strikes!

I usually buy Goya brand passion fruit puree from my local Mexican market. (I live in CA, availability and brands will vary based on location.) One 14-oz package of puree is the perfect amount for this recipe. All you have to do is defrost and you’re ready to go!

More Ways to Use Passion Fruit Puree

Have you ever wondered how to use passion fruit in your baking? Gather round, friends, I am happy to spread the gospel of the passion fruit! It’s very tart and can be used in most recipes where you would use lemon juice.

So, for instance, in the past I’ve used it to make passion fruit curd, and passion fruit pound cake, and passion fruit tarts.

Table of Contents

🧾 What You’ll Need

Overhead shot of ingredients needed to make passion fruit bars.

Ingredients

Now here’s the rest of what you’ll need to make these bars! Full ingredient amounts can be found in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Crust

  • Unsalted butter and salt: I like to use unsalted butter in baked goods so that I can adjust the salt to my exact tastes. However, if you only have salted butter, you can still use it, but make sure to omit the additional salt in the crust.
  • Sugar: You’ll need regular granulated sugar to sweeten the crust.  
  • Vanilla extract: To give the shortbread crust a little flavor.
  • Flour: Use all-purpose flour for the base of the crust. If possible, use a scale to measure the flour so that you add the correct amount.

For the Filling

  • Eggs: You’ll need 8 large eggs to make the filling. (Avoid other sizes, like medium or jumbo – using too much or too little egg might result in a gooey or gummy filling.) For the best results, have the eggs at room temperature.
  • Sugar: Granulated sugar for the filling, and a bit of powdered sugar on top before serving!
  • Passion fruit puree: This is the star of the show! I typically use Goya passion fruit puree, and you can read more about that above.
  • Flour: A little all-purpose flour in the filling helps it to firm up and will make the bars easier to cut.
passion-fruit-bars-1

Equipment

  • 9×13 baking pan: I like to use a metal 9×13 pan to bake these bars.
  • Foil or parchment paper: To make clean up a breeze and easily remove the bars from the pan, I highly recommend lining the pan with foil or parchment paper and giving it a quick coating of non-stick cooking spray.
  • Utensils: You’ll need a whisk and spatula to blend the crust and filling.
  • Sift: Although optional, sifting the flour into the filling really helps to prevent lumps. Using a sift is a tiny extra step that will make a big difference in the texture of your bars.
  • Chef’s knife: If you want bars with crisp cut lines, make sure to use a large sharp chef’s knife when cutting them.
passion-fruit-bars-4

Ready to Make These?

  1. Get the recipe below 👇👇
  2. Scroll below the recipe for step-by-step photos
  3. Read important FAQs and more

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Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Close up of Passion Fruit Bar held by a hand.
Print Recipe
4.81 from 21 votes

Passion Fruit Bars

These Passion Fruit Bars are going to be your new sweet/tart obsession. They have a buttery shortbread crust and a deliciously creamy, tangy and tropical passion fruit filling.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: bar cookies, passion fruit, Passion Fruit Bars
Dessert Type: Bar cookies
Servings: 18 bars
Author: Elizabeth LaBau

Ingredients

For the Crust:

  • 8 oz unsalted butter (1 cup), melted and slightly cooled
  • 3.5 oz granulated sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 8.5 oz all-purpose flour (2 cups)

For the Filling:

  • 8 large eggs at room temperature
  • 16.3 oz granulated sugar (2 1/3 cups)
  • 14 oz passion fruit puree (1 1/2 cups), I used Goya frozen puree
  • 2.12 oz all-purpose flour (1/2 cup)
US Standard – Metric

Instructions

To Make the Crust:

  • Preheat the oven to 350°F. Line a 9×13 pan with parchment paper so that it extends up the sides, and spray the foil with nonstick cooking spray.
  • In a bowl, whisk together the melted butter, sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until combined and no streaks of flour remain.
  • Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  • Pre-bake the crust for about 25 minutes at 350° F, until it’s lightly golden on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is finished.

To Make the Filling:

  • In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour on top of the egg mixture, and whisk it in as well.
  • When the crust has finished pre-baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
  • Reduce the temperature to 325°F and bake for an additional 25-30 minutes. The bars are done when the center barely jiggles when you tap the pan.
  • Once done, remove the pan from the oven and let it cool until it reaches room temperature. Then refrigerate the pan until the bars are completely chilled. This is optional but helps with making clean, neat cuts.
  • Remove the entire thing from the pan using the extra parchment as handles. Place it on a cutting board. Use a large sharp chef’s knife to cut the sheet into bars. Wipe the knife clean between cuts to get nicely cut bars.
  • Right before serving, sprinkle the tops of the bars with powdered sugar.
  • Storage: Passion Fruit Bars keep well – the filling stays nice and creamy, although the crust will get softer over time. Store extra bars in an airtight container in the refrigerator for up to a week, or in the freezer for 3-4 months. See the Notes section below for more freezing tips.

Video

Notes

How to Freeze the Bars: Before sprinkling with powdered sugar, the bars can be frozen as a sheet or as cut bars. I typically cut them into squares first because it’s a little easier to freeze them that way. If you decide to cut the bars first, make sure they are chilled or partially frozen, then layer them in a freezer-safe container with parchment or waxed paper between each layer. When you’re ready to defrost, unstack the bars, remove the paper, and defrost them in a single layer.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Calories: 314kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 95mg | Potassium: 86mg | Fiber: 1g | Sugar: 34g | Vitamin A: 659IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg

📸 Photo Tutorial: How to Make Passion Fruit Bars

Here’s a step-by-step guide for how to make Passion Fruit Bars! Printable instructions are included in the recipe card above.

Make the Crust

  1. Prepare to bake. Preheat the oven to 350°F. Line a 9×13 pan with parchment paper so that it extends up the sides, and spray the paper with nonstick cooking spray.
  2. Mix crust ingredients. In a bowl, whisk together 8 oz (1 cup) melted butter, 3.5 oz (1/2 cup) granulated sugar, 2 tsp vanilla, and 1/2 tsp salt. Once mixed, add 8.5 oz (2 cups) purpose flour and stir with a spatula until no streaks of flour remain.
  1. Press crust into pan. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  2. Bake crust. Bake the crust for about 25 minutes at 350° F, until it’s light golden on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.

Make the Filling

  1. Mix eggs, sugar and puree. In a large bowl, whisk together 8 large eggs, 16.3 oz (2 1/3 cups) granulated sugar, and 14 oz (1 1/2 cups) passion fruit puree.
  1. Sift flour in. Sift 2.12 oz (1/2 cup) flour on top of the egg mixture, and whisk it in well.
Overhead shot of passion fruit bars cut up on a wooden cutting board.
  1. Pour filling over hot crust. When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
  2. Reduce temperature and bake till done. Reduce the temperature to 325°F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
  3. Cool. Remove the pan from the oven and let it cool until it reaches room temperature. Then refrigerate until completely chilled.
  4. Cut into squares. Cut bars into squares with a large sharp knife. Before serving, sprinkle the tops with powdered sugar. Enjoy!
Close up of Passion Fruit Bar held by a hand.

💡Tips and FAQs

Here are my top tips for making these bars!

  • Purchase frozen passion fruit pulp. The Goya brand passion fruit pulp I used is from a local Mexican grocery store—if your area has a sizable Latino population, chances are the freezer section might have the same (or similar) product! If you use frozen puree, just make sure it’s defrosted before making the recipe.
  • Use non-melting powdered sugar. Optional but SUPER handy! This is one of those professional tricks that I think everyone should know about. If you’ve ever made a dessert and sprinkled a gorgeous layer of powdered sugar on top, only to find that it’s absorbed moisture from the dessert and turned into a wet, gloopy mess, this is the product for you! Non-melting powdered sugar is basically powdered sugar that has been coated with a microscopic layer of fat, so that the sugar doesn’t absorb any moisture and stays pristine for days. It is a lifesaver for desserts like these bars, which often start to get damp and gross-looking in a matter of minutes. The texture is a little finer than powdered sugar, and taste-wise, I can’t tell a difference between regular powdered sugar, especially since it’s usually used in very small amounts as a garnish.
  • Get clean cuts. Make sure to refrigerate the bars until completely cold before cutting them. Then, remove the entire thing from the pan using the extra parchment as handles. Place it on a cutting board and use a large sharp chef’s knife to cut it into squares. For the cleanest cuts, wipe the knife off between cuts.
  • Don’t overcook the filling. It can be difficult to tell when the bars are completely done. You can test for doneness by tapping the side of the pan. The outside of the bars should be firm but the center should still jiggle a little. This is perfect! The bars will continue to set as they cool and the center will firm up on its own.
Storage Information

Store Passion Fruit Bars in an airtight container in the refrigerator for up to a week.

You can also freeze the bars. If you plan to freeze them, hold off on sprinkling them with powdered sugar. Cut the bars with a clean, sharp knife and lay them on a cookie sheet. Give them a quick partial freeze in the freezer (about 15-30 minutes or so) and then place them in a large freezer safe container. If you stack them, make sure to place parchment paper between the layers. They can be frozen for up to 3-4 months.

Allow them to thaw in the fridge the night before you need them and sprinkle with powdered sugar just before serving.

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]]> https://www.sugarhero.com/passion-fruit-bars/feed/ 72 Lemon Bars Recipe https://www.sugarhero.com/lemon-bars-recipe/ https://www.sugarhero.com/lemon-bars-recipe/#comments Fri, 19 Jul 2024 20:13:45 +0000 https://www.sugarhero.com/?p=69657 Brighten up your day with a slice of sunshine – our Classic Lemon Bars recipe is quick, easy, and packed with fresh lemon flavor. They’re the perfect make-ahead treat for potlucks, picnics, and backyard barbecues!

Powdered sugar being sifted over a lemon bar.

🍋Easy Lemon Bars

Lemon bars just might be the most cheerful dessert ever – from their bright yellow color to their vibrant, sweet-and-tangy flavor, they never fail to put a smile on my face. 

Today I’m sharing my favorite recipe for Lemon Bars. It’s quick, easy to follow, and basically failproof! It has 2 simple parts: a buttery shortbread base, and a creamy, sweet-tart lemon curd layer on top. These bars have the perfect crust-to-filling ratio, and are topped with a simple sprinkling of powdered sugar– just the way they should be!

Honestly, the toughest part of the recipe just might be juicing the lemons. You’ll get the best flavor results from using fresh-squeezed lemons, so resist the urge to take a shortcut and use store-bought juice – take those extra few minutes to get your squeeze on. 💪🏼

You are gonna LOVE these. The bright flavor of lemons really shines through every bite, and is sure to quench your craving for the perfect lemon dessert.

More Lemon Desserts

Are you a lemon lover? You’ve just got to try my Lemon Meringue Teacup Cakes with raspberries, Lemon Mousse Cakes with mixed berries, Lemon Blackberry Trifle and Raspberry Lemon Meringue Trifle!

Table of Contents

🧾 What You’ll Need

Ingredients for lemon bars labeled with text.

Ingredients

You’ll only need a few simple ingredients to make this easy Lemon Bar Recipe. Check the recipe card below for a full ingredient list. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Crust

  • Butter and salt: I prefer to use unsalted butter in my baked goods so that I can control the salt more precisely. If desired, you can use salted butter, but omit the additional salt in the recipe. To make the bars dairy-free, use your favorite vegan butter replacement.
  • Sugar: Use regular granulated sugar to sweeten the crust.
  • Vanilla extract: Adds a lovely burst of vanilla flavor to the shortbread.
  • Flour: Use all-purpose flour for the base of the crust. Make sure to measure the flour correctly. Too much flour will make your shortbread crust overly dense. I recommend using a food scale if possible. If you don’t have a scale, measure by scooping the flour into a measuring cup, then leveling off the top with the back of a knife.

For the Filling

  • Eggs: The filling needs 8 large eggs (not medium or extra large).
  • Lemon juice and zest: To get the very best flavor, use freshly squeezed lemon juice and freshly grated lemon zest. You can use store-bought lemon juice, but in my opinion the flavor is not nearly as good.
  • Sugar: To sweeten the filling, use regular granulated sugar.
  • Flour: The all-purpose flour in the filling helps to bind everything together and gives the filling a creamier texture.
  • Powdered sugar: Regular powdered sugar works fine, but melts into the bars after awhile. I like to top my bars with non-melting powdered sugar, which, as the name suggests, won’t melt into the bars due to condensation. You can buy non-melting sugar at King Arthur Flour.
Hand picking up a lemon bar from a stack.

Equipment

Here’s the tools you’ll need to make the best lemon bars ever. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Baking pan: I’d recommend using a metal 9×13 pan because it helps to crisp the crust. However, you can use any 9×13 pan you have on hand. Line it with non-stick foil or parchment.
  • Sifter:I like to use a small sifter to sprinkle the powdered sugar onto the Lemon Bars. It gives the top of the bars a soft, even coating of sugar.
  • Microplane: When zesting citrus fruits, it’s helpful to use a microplane. If you don’t have one, you can also use a box grater.
  • Juicer: If possible, you’ll want to use fresh lemon juice in your bars. Although optional, a hand juicer makes the juicing process quicker and eaiser.
  • Chef’s knife: To get nice, clean cuts, use a sharp chef’s knife when it’s time to cut the bars. Check the tips below for more information about clean cuts.
Two stacked lemon bars.

Ready to Make These?

  1. Get the recipe below 👇👇
  2. Scroll below the recipe for step-by-step photos
  3. Read important Tips and FAQs

More Bars You’ll Love:

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Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Close up of two square lemon bars.
Print Recipe
5 from 6 votes

Lemon Bars

Brighten up your day with a slice of sunshine – our Classic Lemon Bars recipe is quick, easy, and packed with fresh lemon flavor. They’re the perfect make-ahead treat for potlucks, picnics, and backyard barbecues!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Lavender Lemon Bars
Dessert Type: Bar cookies
Servings: 20 bars
Author: Elizabeth LaBau

Ingredients

For the Crust:

  • 8 oz unsalted butter (1 cup), melted and slightly cooled
  • 3.5 oz granulated sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 9 oz all-purpose flour (2 cups)

For the Filling:

  • 8 large eggs
  • 1 ¼ cups fresh lemon juice
  • Zest of 2 lemons (about 2 TBSP)
  • 19.25 oz granulated sugar (2 3/4 cups)
  • 2.25 oz all-purpose flour (1/2 cup)
  • Powdered sugar for serving
US Standard – Metric

Instructions

To Make the Crust:

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with foil so that it extends up the sides, and spray the foil with nonstick cooking spray.
  • In a bowl, whisk together the melted butter, sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until it is combined and no streaks of flour remain. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  • Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.

To Make the Filling:

  • In a large bowl, whisk together the eggs, lemon juice, sugar, and lemon zest. Sift the flour on top of the egg mixture, and whisk it in as well.
  • When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
  • Once done, remove the pan from the oven and let it cool until it reaches room temperature. For the cleanest cuts, refrigerate the bars and cut them when completely cold. To cut, remove the bars from the pan using the foil as handles. Use a large sharp chef’s knife and wipe it off often between cuts. 
  • Sprinkle the top with powdered sugar before serving.
  • Lemon bars can be stored at room temperature for up to 3 days, in the refrigerator fo a week, or frozen for up to 2 months. Be sure to wrap them tightly in plastic wrap or keep them in an airtight container to prevent them from drying out.

Notes

This crust recipe is from Alice Medrich’s Pure Dessert.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Calories: 293kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 85mg | Potassium: 59mg | Sugar: 32g | Vitamin A: 380IU | Vitamin C: 5.9mg | Calcium: 15mg | Iron: 1.1mg

📸 Photo Tutorial: How to Make Lemon Bars

Use this photo tutorial to guide you through the steps of making Lemon Bars! Check the recipe card for full instructions.

Ingredients for shortbread crust in a clear mixing bowl.
A bowl full of shortbread dough.

Make the Crust

  1. Prepare to bake. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with foil or parchment so that it extends up the sides, and spray the foil with nonstick cooking spray.
  2. Mix together butter, sugar, vanilla and salt. Melt 8 oz (1 cup) butter. Then, in a bowl whisk together the melted butter, 3.5 oz (1/2 cup) sugar, 2 tsp vanilla, and 1/2 tsp salt.
  3. Add flour to dough. Once mixed, add 9 oz (2 cups) flour and stir with a spatula until it is combined and no streaks of flour remain.
Shortbread dough in a parchment lined baking pan.
Shortbread crust pressed into a baking pan.
  1. Press dough into pan. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  2. Bake. Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.
Lemons that have been zested and juiced.
A bowl of liquid eggs.

Make the Filling

  1. Prepare lemon zest and juice. Zest and then juice 2 large lemons. Set aside.
  2. Whisk eggs. In a large bowl, whisk together 8 large eggs.
Ingredients for lemon bar filling in a clear mixing bowl.
Flour being sifted into the filling for lemon bars.
  1. Add lemon juice, sugar and lemon zest. Add 1 1/4 cups lemon juice, 19.25 oz (2 3/4 cups) sugar, and approximately 2 TBSP lemon zest to the beaten eggs.
  2. Sift flour into filling. Sift 2.25 oz (1/2 cup) flour on top of the egg mixture, and whisk it in as well.
A mixing bowl with lemon bar filling and a whisk.
Hands pouring lemon bar filling over partially backed crust in the oven.
  1. Pour filling over hot crust. When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
  2. Reduce temperature and finish cooking. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
  3. Cool. Once done, remove the pan from the oven and let it cool until it reaches room temperature.
  4. Refrigerate. For the cleanest cuts, refrigerate the bars and cut them when completely cold. See tips below for more info.
  5. Finish and serve. Sprinkle the top with powdered sugar before serving.
Close up of a lemon bar with more bars in the background.

💛 Tips for Perfect Lemon Bars

  • Use high-quality lemons: Fresh, juicy lemons are essential for making a delicious lemon bar. Choose lemons that are heavy for their size and have a sweet, citrusy aroma.
  • Don’t overmix the crust: Mix the dough just until the ingredients come together. Overmixing can lead to tough, dense bars.
  • Don’t underbake: every oven is different, and your bars may take a little longer to cook. Don’t just go by time – keep them in the oven until they look set and the centers barely jiggle when the pan is moved.
  • Don’t overbake: Keep an eye on the bars while they’re baking, and remove them from the oven as soon as they’re lightly golden. Overbaking can make the bars unpleasantly dry.
  • Let them cool completely: Resist the temptation to cut into the bars as soon as they come out of the oven. Let them cool completely to ensure they set properly and are easier to cut.
A stack of three lemon bars.

💡 FAQs

Can I use bottled lemon juice instead of fresh lemons?

While bottled lemon juice can work in a pinch, it’s not recommended. Fresh lemons provide a more vibrant, citrusy flavor that’s essential to a great lemon bar.

How to make dairy-free lemon bars

We’ve had some great reader feedback we’d like to share! You can easily make this recipe dairy-free by replacing the butter with your favorite vegan butter replacement.

Can I make lemon bars ahead of time?

Yes! Lemon bars can be made ahead of time and stored in the fridge or freezer. Simply thaw them at room temperature or in the fridge before serving.

What’s the best way to cut lemon bars?

For the cleanest cuts, refrigerate the bars and cut them when completely cold. To cut, remove the bars from the pan using the foil as handles. Use a large sharp chef’s knife and wipe it off often between cuts. 

How long do lemon bars keep?

Lemon bars can be stored at room temperature for up to 3 days, in the refrigerator fo a week, or frozen for up to 2 months. Be sure to wrap them tightly in plastic wrap or keep them in an airtight container to prevent them from drying out.

🍋 More Lemon Desserts

Pistachio Pie with Lemon Whipped Cream on a white cake platter.Pistachio Pie with Lemon Cookie CrustA slice of Lemon Coconut Snowball Cake on a small square plate with the rest of the cake in the background.Lemon Coconut Snowball CakeSeveral scoops of Lemon Sour Cherry Ice Cream in a clear cup with a teal spoon.Lemon Sour Cherry Ice CreamClose up of half of a Strawberry Lemonade Ice Cream Pie.Strawberry Lemonade Ice Cream PieClose-up of Lemon Madeleines on a white piece of parchmentLemon Madeleines
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]]> https://www.sugarhero.com/lemon-bars-recipe/feed/ 12 Oreo Brookies https://www.sugarhero.com/oreo-brookies/ https://www.sugarhero.com/oreo-brookies/#comments Fri, 05 Jan 2024 21:59:05 +0000 https://www.sugarhero.com/?p=60360

These Oreo Brookies pack a double punch of chocolate by layering chocolate chip cookie dough and fudgy brownie batter around Oreo cookies. It’s the ultimate chocolate dessert mashup!

Hand with pink nails holding up an Oreo Brookie cookie bar.

Table of Contents

If you love chocolate chip cookies and rich, fudgy brownies, then get ready for your new obsession – Oreo Brookies! These amazing hybrid bars have 3 distinct dessert layers:

  1. Chocolate chip cookie dough on the bottom
  2. Oreo cookies in the middle
  3. Fudgy brownies on top

There’s something for everyone to love in these easy cookie bars. With just 25 minutes of prep time, you can have these bars in your oven–and then in your mouth–in no time!

More Bar Cookies

If you like these, don’t miss our other bar cookie recipes, like Seven Layer Bars, Lavender Lemon Bars, Salted Caramel Bars, and much more!

🧾 What You’ll Need

Overhead shot of ingredients needed to make Oreo Brookies.

Ingredients You’ll Need

You probably already have most (if not all!) of the ingredients you’ll need to make these Oreo Brookies. Don’t miss the Tips section below for more advice on how to prep and measure your ingredients.

(Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Unsalted butter: Use room temperature butter to make these cookie bars.
  • Sugar: In the brownie layer the recipe calls for brown sugar and granulated sugar. Brown sugar helps give the bars a deeper flavor and keeps them moist, but you can use all of one or the other if you prefer.
  • Eggs: Use large, room temperature eggs for the best results.
  • Flour:“Regular” flour, aka all-purpose flour, is what we’re using to give the cookie bars their structure.
  • Vanilla: Nielsen-Massey Bourbon vanilla extract is my absolute favorite vanilla extract. However, feel free to use your favorite vanilla extract you have at home.
  • Baking soda: Helps the cookie bars to rise.
  • Salt
  • Semi-sweet chocolate chips: I always recommend using high-quality, flavorful chocolate that you enjoy the taste of. Using old or waxy chocolate chips will produce disappointing results!
  • Oreo cookies: I used Double Stuf Oreos to get a really thick Oreo layer, but any type of Oreo Cookies would work.
  • Cocoa powder: I recommend using a high-quality cocoa powder. My favorite is Cacao Barry Extra Brute because its very high quality and also relatively affordable. Whatever you use, look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color.
Overhead shot of Oreo Brookie cookie squares, with one turned on its side to show the layers.

Equipment You’ll Need

  • 9×9 square baking pan: This 9×9 baking pan is one of the most versatile pans I own! It bakes evenly and has square corners which makes cutting evenly shaped bars so much easier!
  • Parchment paper: I don’t like to bake directly on my baking pans. Save time and cleanup by using parchment paper when baking.
  • Mixer: You will need some kind of mixer to prepare these cookie bars. Either a stand mixer or hand mixer will work fine.
  • Whisk: When making the brownie layer, you’ll need a whisk to properly beat the eggs and sugar. You can use your stand mixer whisk attachment or use a stand alone whisk.

9x9 baking panBaking Pan – 9×9″Buy nowParchment PaperBuy nowStand MixerBuy nowSteel WhisksBuy now

Ready to Make These?

  1. Grab the full recipe below!
  2. Scroll below the recipe card for a step-by-step photo tutorial.
  3. And, don’t miss the Tips & FAQs at the bottom of the post! 👇👇

Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Hand with pink nails holding up an Oreo Brookie cookie bar.
Print Recipe
5 from 6 votes

Oreo Brookies

These Oreo Brookies pack a double punch of chocolate by layering chocolate chip cookie dough and fudgy brownie batter around Oreo cookies. It’s the ultimate chocolate dessert mashup!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate chip bars, oreo brookies, oreos
Dessert Type: Bar cookies
Servings: 16 bars
Author: Elizabeth LaBau

Ingredients

For the cookie layer

For the Oreo layer

  • 16 Oreos

For the brownie layer

For the topping

  • 5 Oreos roughly chopped
  • 1.5 oz semi-sweet chocolate chips (1/4 cup), can use a mixture of semi-sweet, milk and white chocolate chips
US Standard – Metric

Instructions

To make the cookie layer:

  • Line a 9×9 inch square baking pan with baking parchment so that the edges extend over the sides of the pan. Spray well with nonstick cooking spray.
  • Add the softened butter and sugar to the bowl of a large stand mixer fitted with a paddle attachment. Beat the butter and sugar for 2-3 minutes, until it is light and fluffy.
  • Turn the mixer to low, and add the egg and vanilla extract, and mix again until smooth.
  • Add the flour, baking soda, and salt, and mix just until the flour streaks disappear.
  • Pour in the chocolate chips and fold into the cookie dough.
  • Transfer the cookie dough into the lined baking pan. Spread it into an even layer with your hands, or a slightly moistened mini spatula (it will be sticky).
  • Arrange 16 Oreos on top of the cookie base. Refrigerate the cookie pan while you make the brownie batter.

To make the brownie layer:

  • Preheat the oven to 350ºF.
  • Melt the butter and the chocolate in short 30 second bursts in the microwave, stirring well each time. It will only take a minute or two.
  • Add the eggs and sugars to the bowl of a large mixer fitted with a whisk attachment. Whisk for 2-3 minutes, until thick, light, and frothy.
  • Pour the melted chocolate and butter mixture into the bowl and add the vanilla extract. Use a rubber spatula to fold everything together in large looping movements.
  • Add the flour, salt, and cocoa powder. Stir them into the mixture gently, taking care not to over mix.

To assemble:

  • Take the cold cookie layer out of the refrigerator. Scrape the brownie batter over the pan, and spread it into an even layer with a spatula.
  • Scatter the chopped Oreos and chocolate chips over the top.
  • Bake in the center of the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out mostly clean. It will look puffed, cracked, and dry on top.
  • Let the bars cool in the pan until completely cool, then lift them from the pan and slice into 16 equal squares.
  • Serve with vanilla ice cream and a drizzle of melted chocolate.
  • Store in an airtight container at room temperature for 4 days. If refrigerated, Oreo Brookies will last at least a week. Bring to room temperature before eating.

Video

Notes

Helpful baking tips
  • Butter: Softened butter should be pliable but cool–you don’t want it to be greasy and melty. If your kitchen is cold, it may not get soft enough just sitting on the counter, so consider microwaving it for 5-8 seconds to soften it.
  • Sugar: The cookie layer calls for granulated sugar and brown sugar, but you can use all of one or the other if you prefer.
  • Eggs: Use large, room temperature eggs. It usually takes about 20-30 minutes for eggs to warm up on the counter. If you’re in a hurry to start baking and need to bring your eggs to room temperature quickly, submerge them in a bowl of warm water for a few minutes.
  • Flour: I recommend weighing the flour (and all of your ingredients!) for a more accurate result, but you can also spoon it into the measuring cup and gently level it off.
  • Chocolate: This recipe calls for semi-sweet chocolate chips as part of the topping. You could also use milk chocolate chips, dark chocolate chips, white chips, or a mix of all of the above!
  • Cocoa powder: For the best results, use a high-quality cocoa powder when baking. Look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color. It’s ok to swap in regular unsweetened cocoa powder, but keep in mind that brookies made with regular cocoa powder will be lighter in color and might have a lighter cocoa flavor.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Calories: 386kcal | Carbohydrates: 42g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 150mg | Potassium: 203mg | Fiber: 3g | Sugar: 25g | Vitamin A: 408IU | Calcium: 35mg | Iron: 4mg

📸 Photo Tutorial: How to Make Oreo Brookies

Here’s a step-by-step overview of how to make Oreo Brookies! Click here for the printable recipe.

Mixing eggs and brown sugar to make chocolate chip cookie dough.
Mixing chocolate chip cookie dough in a large glass bowl.

To Make the Cookie Layer

  1. Prepare the pan: Line a 9×9 inch square baking pan with baking parchment so that the edges extend over the sides of the pan. Spray well with nonstick cooking spray.
  2. Cream butter and sugar: Add 1/2 cup butter and 1/2 cup lightly packed brown sugar to the bowl of a large stand mixer fitted with a paddle attachment. Beat the butter and sugar for 2-3 minutes, until it is light and fluffy.
  3. Add egg and vanilla: Turn the mixer to low, and add 1 large egg and 1 tsp vanilla extract, and mix again until smooth.
  4. Mix in flour, baking soda, and salt: Add 1/4 cup flour, 1/2 tsp baking soda, and 1/4 tsp salt, and mix just until the flour streaks disappear.
  5. Fold in chocolate chips: Pour in 1 cup chocolate chips and fold into the cookie dough.
Chocolate chip cookie dough spread out in a layer on the bottom of a square baking pan.
Rows of Oreos layered on top of chocolate chip cookie dough in a square pan.
  1. Spread dough in pan: Transfer the cookie dough into the lined baking pan. Spread it into an even layer with your hands, or a slightly moistened mini spatula (it will be sticky).
  2. Top and refrigerate: Arrange 16 Oreos on top of the cookie base. Refrigerate the cookie pan while you make the brownie batter.
Combining eggs and melted chocolate in a glass bowl to make brownie batter.
Brownie batter mixed in a large glass bowl.

To Make the Brownie Layer

  1. Preheat oven: Set the oven to 350ºF.
  2. Melt butter and chocolate: Melt 1/2 cup butter and 1/2 cup chocolate in short 30 second bursts in the microwave, stirring well each time.
  3. Whisk in eggs and sugars: Add 2 large eggs, 1/4 cup lightly packed brown sugar, and 3 TBSP granulated sugar to the bowl of a large mixer fitted with a whisk attachment. Whisk for 2-3 minutes, until thick, light, and frothy.
  4. Add butter/chocolate mixture and vanilla: Pour the melted chocolate and butter mixture into the bowl and add 1 tsp vanilla extract. Use a rubber spatula to fold everything together in large looping movements.
  5. Stir in flour, salt and cocoa powder: Add 1/4 cup flour, 1/4 tsp salt, and 1/4 cup cocoa powder. Stir them into the mixture gently, taking care not to over mix.
Spreading brownie batter on chocolate chip cookie dough and Oreos in a square pan.
Oreo Brookies in square pan, ready to be baked.

To Assemble the Brookies

  1. Spread brownie layer into pan: Take the cookie layer out of the refrigerator. Spread the brownie batter over it in an even layer with a spatula.
  2. Top with Oreos and chocolate chips: Scatter chopped Oreos (5 cookies, roughly chopped) and 1/4 cup chocolate chips over the top.
Block of uncut cookie bars on white parchment.
  1. Bake: Bake in the center of the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out mostly clean. It will look puffed, cracked, and dry on top.
  2. Cool: Let the bars cool in the pan until completely cool, then lift them from the pan and slice into 16 equal squares.
  3. Serve: Serve with vanilla ice cream and a drizzle of melted chocolate or hot fudge sauce.
  4. Storage: Store in an airtight container at room temperature for 4 days. If refrigerated, Oreo Brookies will last at least a week. Bring to room temperature before eating.
Two Oreo Brookies stacked on top of each other.

💡 Tips and FAQs

Oreo Brookies are pretty easy to make, but there are several steps. Here are my top baking tips for making sure your cookie bars turn out perfectly!

  • Softened butter should be pliable but cool–you don’t want it to be greasy and melty. I always recommend unsalted butter in baking, so you can control the precise amount of salt. If you only have salted butter, use that, but omit the additional salt in the recipe.
  • The cookie layer calls for granulated sugar and brown sugar. You can use dark or light brown sugar. If you don’t have brown sugar, you can use white granulated sugar in it’s place, but I prefer using a mix of both.
  • Use large, room temperature eggs. It usually takes about 20-30 minutes for eggs to warm up on the counter. If you’re in a hurry to start baking and need to bring your eggs to room temperature quickly, submerge them in a bowl of warm water for a few minutes.
  • I recommend weighing the flour (and all of your ingredients!) for a more accurate result, but if you’re using measuring cups, make sure you measure it by spooning it into the measuring cup, then gently level it off.
  • This recipe calls for semi-sweet chocolate chips as part of the topping. You could also use milk chocolate chips, white chips, or a mix of all of the above!
  • Use a high-quality cocoa powder when baking. Look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color. It’s ok to swap regular unsweetened cocoa powder if you don’t have a high quality brand available. Keep in mind that brookies made with regular cocoa powder will be lighter in color and might have a lighter cocoa flavor.
What is the difference between regular and high-quality cocoa powder?

Most home bakers are familiar with regular unsweetened cocoa powder (think store brands or inexpensive brands). Cheap cocoa powders can be nearly flavorless, or worse, impart a bitter, dusty, or stale flavor. I highly recommend using a high-quality cocoa powder when baking. Look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color. My personal favorite is Cacao Barry Extra Brute – it hits the sweet spot between being very high quality and also pretty affordable because it is sold in bulk. Whatever you use, just make sure you like the flavor of the cocoa.

And, keep in mind that it’s ok to swap in regular unsweetened cocoa powder without needing to make any other adjustments to the recipe. Brookies made with regular cocoa powder will be lighter in color and might have a lighter cocoa flavor.

How do I get clean cut squares when slicing Oreo Brookies?

Allowing the bars to completely cool before cutting is the key to nice, clean cut slices. It could take a few hours. You can put them in the refrigerator to speed up the process. Use a large, sharp chef’s knife, and wash it off in warm water between cuts.

Storage information

Store in an airtight container at room temperature for up to 4 days. If refrigerated, these bars will last at least a week. Bring to room temperature before eating.

The cookie bars can also be frozen. Just wrap them tightly in plastic wrap or place them in a freezer-safe container before placing them in the freezer. Allow the brookies to thaw in the refrigerator, and then bring them to room temperature on the counter before eating them.

Overhead shot of a group of Oreo Brookies on white parchment, with one turned on its side.

🤎 More Oreo Desserts

Glass filled with Oreo Milkshake and topped with whipped cream and an Oreo cookie.Oreo MilkshakeSeveral pieces of Oreo fudge cut in cubes on a silver plate.Oreo FudgeCookies and cream cake on a silver cake stand on a white surface with a blue cloth.Cookies and Cream CakeClose-up of Mini Oreo Icebox Cake with a fresh raspberry and chocolate curls on top.Mini Oreo Icebox Cakes2 stacks of Gourmet Homemade Oreos.Gourmet Homemade OreosClose up of a few Cookies and Cream Oreo Cookie Bars with Oreos in the background.Cookies and Cream Oreo Bars
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]]> https://www.sugarhero.com/oreo-brookies/feed/ 12 Pumpkin Chocolate Chip Bars https://www.sugarhero.com/pumpkin-chocolate-chip-bars/ https://www.sugarhero.com/pumpkin-chocolate-chip-bars/#comments Wed, 20 Oct 2021 12:56:00 +0000 http://new.sugarhero.com/2011/11/pumpkin-chocolate-chip-bars/ These Pumpkin Chocolate Chip Bars are soft, cake-like, and studded with chocolate chips. They’re packed with pumpkin flavor and cozy spices that taste just like fall!

Stack of four Pumpkin Chocolate Chip Bars on a white plate.

Does anyone else wait the whole year for fall to roll around so you can start baking all the pumpkin recipes? No? Yeah, me neither… *innocent whistling*

But seriously. Not only are pumpkin desserts so good, but they can apply to multiple holidays so you can keep baking them for months. (win!) Baking for a Halloween party? Pumpkin bread truffles! Bringing dessert for your Thanksgiving get-together? Pumpkin pie! You might even be able to pull off a pumpkin recipe for Christmas. There’s no rule against that, right?

Now, I absolutely love my pumpkin chocolate chip cookies, so I wanted to make something similar but in cookie bar form! And these pumpkin chocolate chip bars are exactly what I needed!

Close-up of Pumpkin Chocolate Chip Bars on a gold-rimmed white plate.

Table of Contents

🧾 What You’ll Need

Ingredients

These pumpkin bars are made up mostly of ingredients you probably already have in your fridge or pantry! Here are a couple of things to keep in mind if you do need to make a trip to the store. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Vanilla Extract: use pure vanilla extract, not imitation vanilla, for the best flavor.
  • Pumpkin Puree: make sure you use pumpkin puree, not pumpkin pie filling. If you’re not sure, check the ingredients list. Pumpkin pie filling has added ingredients while pumpkin puree is just pumpkin.
  • Chocolate Chips: I’ve used semi-sweet chocolate chips, dark chocolate chips, or a chopped chocolate bar. You could also use white chocolate chips, butterscotch, or even cinnamon chips would work.
  • Pumpkin Pie Spice: I’ve included an option for making your own pumpkin pie spice, but if you have pumpkin pie spice on hand, you can use 1 tablespoon + 1 teaspoon of that in place of the other seasonings.
Pumpkin Chocolate Chip Bars on a white plate with more bars stacked in the background.

Equipment

This pumpkin cookie bars recipe is a simple one that utilizes only your basic baking equipment! (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Baking Pan: a 9×13″ baking pan is the perfect size for bars with just the right thickness. If you use another size baking pan, the baking time will be affected.
  • Mixer: you can use a hand mixer or a stand mixer! Either will work.

📋 Instructions

These cookie bars are a simple fall dessert that comes together with just 20 minutes of prep. See below for the printable instructions and ingredient measurements!

  1. In a small bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
  2. Place the room temperature butter and sugar into the bowl of your stand mixer, and beat them together on medium speed with the paddle attachment until light and fluffy. Scrape down the sides of the bowl, then beat in the egg and vanilla.
  3. To the bowl, add in the pumpkin puree and mix well.
  4. With the mixer on low, slowly add in the dry ingredients until combined, then stir in chocolate chips.
  5. Transfer the batter to a greased 9×13″ baking dish and bake at 350ºF for 30-35 minutes or until a toothpick comes out clean.
Two Pumpkin Chocolate Chip Bars on a white plate with a gold fork behind them.

💭 Variations

I love these pumpkin bars as they are, but if you want to switch things up, here are some suggestions!

  • Use different baking chips. You can use semi-sweet chocolate chips, dark chocolate chips, chopped chocolate, or go a different route with butterscotch chips, cinnamon chips, or white chocolate chips!
  • Add nuts. You can add a thin layer of chopped nuts on top of the bars or mix them into the batter before you bake them. Try pecans, walnuts, or chopped macadamia nuts.
  • Add a topping. You can either frost the cookie bars with your favorite frosting (I love my pumpkin butterscotch frosting) or make a homemade glaze with powdered sugar and milk. To make a glaze, start with a cup of powdered sugar, then whisk in a splash of milk at a time until it has reached a glaze-like texture.

💡 Tips

  • Check the pumpkin. Make sure that you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices while puree should just be pumpkin.
  • Use pumpkin pie spice. I’ve listed the spices you will need to make your own pumpkin pie spice, but if you already have pumpkin pie spice on hand, you can swap out the other spices for 1 tablespoon + 1 teaspoon of that.
  • Use room temperature butter. This results in a more moist texture.
  • Grease the baking dish. This makes it so much easier to remove the bars without them sticking to the bottom.
  • To check if the pumpkin bars are done baking, insert a toothpick into the very center. If it comes out clean, they’re good to go!

Storage Instructions

Leftover pumpkin cookie bars will last in an airtight container at room temperature or in the fridge for 4-5 days. You can also store them in the freezer for up to 3 months. To do so, wrap in cling wrap and foil, then place in a ziplock bag. You can thaw in the fridge from frozen or microwave to warm!

Hand reaching in a grabbing a Pumpkin Chocolate Chip Bars from on top of a stack of bar cookies.

🧡 More Pumpkin Recipes You’ll Love

If you love pumpkin as much as I do, check out my collection of pumpkin dessert recipes! Here are just a few of my favorites:

Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Stack of three Pumpkin Chocolate Chip Bars on top of each other.
Print Recipe
5 from 2 votes

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are soft, cakey pumpkin bars packed with chocolate chips. With their pumpkin flavor and cozy spices, these easy bars taste like fall!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip bars, dessert bars, pumpkin bars, pumpkin chocolate chip
Dessert Type: Bar cookies, Misc. Desserts, Quick Breads
Servings: 12 bars
Author: Elizabeth LaBau

Ingredients

US Standard – Metric

Instructions

  • Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment or foil, and spray it with nonstick cooking spray.
  • In a small bowl whisk together the flour, spices, baking soda, and salt. Set aside.
  • Place the butter and the sugar in the bowl of a stand mixer, and mix them together on medium speed with the paddle attachment until light and fluffy, about 3-4 minutes.
  • Scrape down the sides and bottom of the bowl, then add the egg and vanilla and mix until well-incorporated.
  • Add the pumpkin puree, and mix well. At this point the mixture might look a little bit curdled, which is completely normal and nothing to worry about!
  • With the mixer running on low, slowly add the dry ingredients until they’re combined. Scrape down the sides and bottom of the bowl, and stir in the chocolate chips by hand.
  • Scrape the batter into the prepared pan, and smooth it into an even layer. Bake the pumpkin bars at 350 degrees for around 40 minutes minutes, just until the edges pull away and a toothpick inserted into the center comes out clean.
  • Let the bars cool to room temperature, then use the foil or parchment to lift them cleanly out of the pan. Cut the bars into squares and serve.

Notes

You can substitute 1 tablespoon + 1 teaspoon of pumpkin pie spice in place of the individual spices if you’d like.
Leftover pumpkin cookie bars will last in an airtight container at room temperature or in the fridge for 4-5 days. You can also store them in the freezer for up to 3 months. To do so, wrap in cling wrap and foil, then place in a ziplock bag. You can thaw in the fridge from frozen or microwave to warm!

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Calories: 305kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 246mg | Potassium: 76mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3436IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Collage of four pumpkin desserts in a square grid.

Pumpkin Dessert RECIPES 🎃

We’ve rounded up over 50 deliciously cozy pumpkin dessert recipes to help you make the most of fall baking.  Click here to get all the recipes!

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Chocolate Chip Pumpkin Bars photo with text overlay for Pinterest.
Elizabeth LaBau

About Elizabeth LaBau

I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media:

]]> https://www.sugarhero.com/pumpkin-chocolate-chip-bars/feed/ 4 Seven Layer Bars https://www.sugarhero.com/seven-layer-bars/ https://www.sugarhero.com/seven-layer-bars/#comments Fri, 16 Apr 2021 13:26:00 +0000 http://new.sugarhero.com/2010/03/i-decree-it-is-coconut-month-7-layer-bars/ These classic Seven Layer Bars are an easy treat everyone loves! With seven distinct layers, these little bars pack BIG flavor and texture — and best of all, they only take a few minutes to put together.

Stack of three cookie Bars on a blue plate

You’ll love these 7 Layer Bars

Old-fashioned seven layer bars go by many names: Magic bars, Hello Dolly bars, Magic cookie bars, 7 Layer cookies, and many more. No matter what you call them, chances are you’ve tasted these classic bar cookies at some point–they’re a time-honored favorite at picnics, potlucks, and holiday celebrations.

As the name suggests, these cookies have seven layers, although that makes them sound much more complicated than they are! There are many variations out there, but my preferred seven layers are:

  1. Graham cracker crumb base
  2. Walnuts
  3. Chocolate chips
  4. White chocolate chips
  5. Butterscotch chips
  6. Toasted coconut
  7. Sweetened condensed milk

Simple, right? You know things are easy when we’re counting three different kinds of baking chips as three unique layers!

If you love the sound of these seven layer bars, you won’t want to miss my Salted Honey Walnut Bars, Coconut Brownies, or Dude Food Magic Bars (with pretzels and bacon!). These Brown Butter Brownies are also delightful!

Hand holding up a cookie bar

Table of Contents

🧾 What You’ll Need

Ingredients

To make these seven layer bars, you’ll want to pick up the following ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Sweetened flaked coconut: You can use either unsweetened or sweetened coconut. I prefer sweetened, since the sugar helps it crisp up and gives the bars a terrific crunchy texture.
  • Graham crackers: Like many good bar cookies, the base starts with a delicious graham cracker crust. The graham crackers should be in very fine crumbs, so you’ll either want to use a food processor to make the crumbs, or buy a box of graham crumbs instead.
  • Walnuts:I love the buttery crunch that toasted walnuts add, but pecans are also a good choice.
  • Semi-sweet chocolate chips: What would cookie bars be without delicious chocolate chips? I recommend using either semi-sweet or dark chocolate; milk chocolate adds too much sugar to an already very sweet bar.
  • White chocolate chips: The vanilla flavor of white chocolate chips is a good counterbalance to the dark chocolate.
  • Butterscotch chips: Butterscotch chips can be found next to the chocolate chips in the baking aisle. No butterscotch? No problem! Swap in peanut butter chips or salted caramel chips instead.
  • Sweetened condensed milk: Sweetened condensed milk is the “magic” in these magic cookie bars. It’s poured over the top of all of the ingredients, and during the baking process, it sinks into the layers and binds everything together. Be sure you’re buying sweetened condensed milk and not evaporated milk–they’re often sold next to each other and the cans look similar, but only condensed milk will work in this recipe.
Hand taking a Seven Layer Bar from the top of a stack of bars

🥄 Equipment

Good news–not much special equipment needed here!

  • 9×9 pan: I love to make my bars in a 9×9 pan, so they’re wonderfully thick, but you can use a 9×13″ pan if you want thinner bars.
Two photo collage showing how to toast coconut

📋 Instructions

How to Toast Coconut

My seven layer bars recipe starts with toasted coconut. This is an optional step, and not one that’s included in most other recipes. If you’re pressed for time, you can skip it and still make amazing bars.

However, if you have the time, I highly recommend giving it a try. I toast the coconut because it deepens the coconut flavor and adds a wonderful caramelized crunch to the bars. If you’re game, here’s what you do:

  1. Preheat the oven to 350 F, and spread the coconut out in an even layer on a baking sheet.
  2. Bake the coconut for about 10-12 minutes, stirring every 3-4 minutes. It’s important to keep an eye on it and stir frequently, so it bakes evenly. When it’s a light golden color all over, remove it from the oven and let it cool completely.
Two photo collage showing how to make graham cracker crust

How to Make the Graham Cracker Crust

  1. Place the graham cracker crumbs in a bowl. Melt the butter, and pour it over the crumbs.
  2. Stir the graham mixture until the butter is evenly distributed, and the crumbs have the texture of wet sand.
Eight photo collage showing how to assemble Seven Layer Cookie Bars

How to Assemble the 7 Layer Bars

It’s time to create some magic of our own! Here’s how these seven layer magic bars come together:

  1. Press the crumbs evenly onto the bottom of a 9×9-inch pan.
  2. Sprinkle the walnuts on top.
  3. Add a generous layer of chocolate chips.
  4. Cover with white chocolate chips.
  5. Next, butterscotch chips. You know the drill!
  6. Cover with the toasted coconut.
  7. Pour the condensed milk evenly over the entire dish. Don’t worry if you miss a few spots–it will spread throughout the dish as the bars bake.
  8. Bake until the top is browned and the sides are bubbling, about 30-35 minutes.
Blue plate with Cookie Bars stacked on top

💭 Variations

You can always try a few fun twists on these bars! Here’s a few suggestions to get started with:

  • For peanut butter lovers: Try subbing peanuts for walnuts, and Reese-s Pieces and PB chips for the white and butterscotch chips. Instead of coconut, consider using crushed pretzels to really hit those sweet and salty spots.
  • For candy lovers: take inspiration from monster cookies, and swap in M&Ms, toasted oats, and pecan halves.
  • For Oreo lovers: use Oreo crumbs in the crust, or take it even further by lining the bottom of the pan with Oreo halves. This version is delicious with marshmallows, chocolate, white chocolate, and crumbled Oreos on top.

💡 Tips and FAQs  

What if I don’t like nuts?

You certainly don’t have to use them! If you prefer, replace them with candy, crushed pretzels, or even potato chips.

Can 7 Layer Bars be made gluten-free?

Absolutely! Just pick up some gluten free graham crackers for your crust! Also be sure you’re checking labels on the chips and coconut for cross-contamination during processing.

Make-Ahead and Storage Instructions

I find the easiest way to freeze these cookie bars is to slice them into the pieces, then place them into a freezer safe zip-top bag. Freeze them for up to 3 months for the best flavor and consistency.

When you’re ready to enjoy, just thaw the bars overnight at room temperature (or in the refrigerator).

Hand breaking apart a Seven Layer Bar
Close up of a stack of the Best Coconut Brownies cut in squares.

The Best Coconut Brownies

These coconut brownies are the BEST! They’re rich, fudgy brownies with an ooey gooey coconut center. Better than a candy bar!
View Recipe
Close up of Coconut Macaroons dipped in chocolate.

Coconut Macaroons

Coconut Macaroons are a delicious gluten-free treat! You’ll love these bakery-style coconut cookies that are crispy on the outside, soft and tender on the inside, and dunked in a coating of chocolate.
View Recipe

Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

A stack of 3 Seven Layer Bars on a small white plate.
Print Recipe
5 from 7 votes

Seven Layer Bars

Seven Layer Bars are one of the easiest bar cookie recipes you can make–and one of the tastiest! With seven distinct layers, these little bars pack BIG flavor and texture–and they only take a few minutes to put together.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: bite sized, dessert, homemade dessert bars, seven layer bars
Dessert Type: Bar cookies
Servings: 16 bars
Author: Elizabeth LaBau

Ingredients

US Standard – Metric

Instructions

  • Preheat the oven to 350°F. Line a 9×9-inch pan with foil or parchment, and spray with nonstick cooking spray.
  • Toasting the coconut is an optional step, but I like the crunch and deep flavor it adds. To toast the coconut, spread it out on a baking sheet in an even layer. Bake it for 10-12 minutes, stirring every 3-4 minutes so it cooks evenly. When it is a light golden color all over, remove it from the oven and let it cool completely.
  • Crush the graham crackers into small crumbs. You can either use a food processor, or put them in a zip-top bag and crush them with a rolling pin until they are in fine crumbs.
  • Melt the butter in the microwave. Mix the butter with the graham cracker crumbs, and stir everything together until it is the texture of wet sand.
  • Press the crumbs evenly onto the bottom of the prepared pan.
  • Now it's time to layer! Sprinkle the chopped walnuts all over the graham cracker crust. Next, sprinkle most of the chocolate chips, reserving just a spoonful for later.
  • Add the white chocolate chips and butterscotch chips next, reserving a few of these as well. Add the toasted coconut and spread it all over the top. Next, take those reserved chips and scatter them on top of the coconut–this just makes the bars look a little better, in my opinion.
  • Finally, pour the sweetened condensed milk all over the top of the bars. Try to pour it evenly, but don't worry if there are a few missed spots or it doesn't seem to be seeping in–it will all even out as it bakes.
  • Bake the seven layer bars until the top is golden and you see the milk bubbling along the sides, about 30-35 minutes. Cool the bars in the pan on a wire rack to room temperature, about 2 hours.
  • Remove the bars from the pan using the foil or parchment handles, and transfer to a cutting board. Use a sharp knife to cut them into small squares to serve.

Video

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Calories: 351kcal | Carbohydrates: 37g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 126mg | Potassium: 237mg | Fiber: 2g | Sugar: 29g | Vitamin A: 250IU | Vitamin C: 0.7mg | Calcium: 104mg | Iron: 1.4mg
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Seven Layer Bars photo with text overlay
]]> https://www.sugarhero.com/seven-layer-bars/feed/ 24 Lavender Lemon Bars https://www.sugarhero.com/lavender-lemon-bars/ https://www.sugarhero.com/lavender-lemon-bars/#comments Thu, 05 Apr 2018 08:00:51 +0000 http://new.sugarhero.com/?p=3153 These Lavender Lemon Bars are a sweet twist on traditional lemon bars! Homemade lavender sugar is used in the crust and filling to add a light floral flavor. They’re tangy, sweet, and refreshing!

Lavender Lemon Bars - close-up of lemon bars with powdered sugar and lavender buds sprinkled on top | From SugarHero.com

🍋 Lemon and Lavender: The Perfect Pair

These lemon bars are extra special because they have a floral twist: they’re made with lavender sugar in both the shortbread crust and the lemon filling. The lavender gives the bars a light, fresh floral taste that pairs perfectly with the bright flavor of lemons.

I know not everyone will be immediately excited about adding lavender to such a classic, timeless recipe. Why mess with perfection? But if you’ll give me a moment, I think you’ll be persuaded to give them a try, because the lavender doesn’t detract from the lemon bars – it enhances them in the best way possible.

Bowl of lavender sugar on marble background, with fresh lavender scattered on top and around.

🪻 What’s Lavender Sugar?

“Lavender sugar” may sound fancy, but it’s literally something you whiz up in the food processor right before you make the lemon bars. It’s made with dried lavender and granulated sugar, for a total cost of 50 cents and a time commitment of 20 seconds (those are estimates, but you get the idea.)

Lavender sugar is such a lovely ingredient. It’s very aromatic, with a woodsy, vanilla fragrance and a mildly herbal taste. It’s a great pantry item because it keeps for ages, and it’s a wonderful addition to hot drinks, lemonade, or cookie recipes.

While this recipe calls for just the amount of lavender sugar you’ll need, you can always make more and keep it in your cupboard to add to coffee, cakes, or anything else that could use some flower power! Get more info and grab my printable lavender sugar recipe here.

More Lemon Dessert Recipes

Don’t get me wrong, I love all kinds of fruit desserts. Give me the raspberries, blackberries and blueberries! But if you really want to make me smile, pair those beauties with the sweet-tart flavor of lemon.

You’ll want to try my Lemon Meringue Teacup Cakes with raspberries, Lemon Mousse Cakes with mixed berries, Lemon Blackberry Trifle and Raspberry Lemon Meringue Trifle to find out exactly what I mean!

Table of Contents

🧾 What You’ll Need

Ingredients needed to make Lavender Lemon Bars with text titles.

Ingredients

With the exception of the dried lavender, you’ll just need a few baking basics to make these fresh springy bars. Full ingredient amounts can be found in the recipe card below. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Lavender Sugar

  • Sugar: You’ll need regular granulated sugar to as the bulk of the lavender sugar.
  • Culinary dried lavender: Make sure to use lavender dried for culinary purposes. (For lots more information see our full guide to culinary lavender here!) You can often find culinary lavender near the spices in the baking aisle of large supermarkets. Or, of course, dried culinary lavender is also available online.

For the Crust

  • Butter and salt: I prefer to use unsalted butter in my baked goods so that I can control the salt more precisely. If desired, you can use salted butter, but omit the additional salt in the recipe.
  • Lavender sugar: You’ll need to prepare your batch of lavender sugar just before making the bars. It’s very easy!
  • Vanilla extract: I love the additional pop of flavor in the crust from added vanilla extract.
  • Flour: Use all-purpose flour for the base of the crust. Make sure to measure the flour correctly. Too much flour will make your crust overly dense. I recommend using a food scale if possible. If you don’t have a scale, measure by scooping the flour into a measuring cup, then leveling off the top with the back of a knife.

For the Filling

  • Eggs: The filling will need 8 large eggs. Make sure they’re not medium or extra large.
  • Lemon juice and zest: To get the very best flavor, use freshly squeezed lemon juice and freshly grated lemon zest. You can use store-bought lemon juice, but in my opinion the flavor is not nearly as good.
  • Lavender sugar: Adds a delicious and unique floral flavor.
  • Flour: The all-purpose flour in the filling helps to bind everything together and gives the filling a creamier texture.
  • Powdered sugar and lavender buds: Regular powdered sugar works fine, but melts into the bars after awhile. I like to top my bars with non-melting powdered sugar, which, as the name suggests, won’t melt into the bars due to condensation. You can buy non-melting sugar at King Arthur Flour. I also think the bars look pretty with a sprinkling of lavender buds on top.
Several cut and stacked Lavender Lemon Bars next to lavender buds.

Equipment

You’ll just need a few tools to make these special lemon bars. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Food processor: In order to get the lavender buds small enough to use in the sugar, you’ll need a food processor or food grinder.
  • Baking pan: I’d recommend using a metal 9×13 pan because it helps to crisp the crust. However, you can use any 9×13 pan you have on hand. Line it with non-stick foil or parchment.
  • Sifter:I like to use a small sifter to sprinkle the powdered sugar onto the Lavender Lemon Bars. It gives the top of the bars a soft, even coating of sugar.
  • Microplane: When zesting citrus fruits, it’s helpful to use a microplane. If you don’t have one, you can also use a box grater.
  • Juicer: If possible, you’ll want to use fresh lemon juice in your bars. Although optional, a hand juicer makes the juicing process quicker and eaiser.
  • Chef’s knife: To get nice, clean cuts, use a sharp chef’s knife when it’s time to cut the bars. Check the tips below for more information about clean cuts.
Lavender Lemon Bars - bowl of lavender sugar with lavender buds on top | From SugarHero.com

Ready to Make These?

  1. Get the recipe below 👇👇
  2. Scroll below the recipe for step-by-step photos
  3. Read important Tips and FAQs

🌺 More Lavender Desserts

Lavender Latte in glass with sprig of fresh lavender on top.Lavender LatteLavender syrup in a clear glass jar, with a sprig of fresh lavender tied to the top.Lavender Simple SyrupClose up of an Earl Grey Lavender Cupcake next to a broch and pearls.Earl Grey Lavender CupcakesClose up of a white mug of Lavender Hot Chocolate.Lavender Hot ChocolateClose up of a bowl of Lavender Rose Ice Cream.Lavender Rose Ice CreamA slice of Chocolate Lavender Pie on a white plate next to lavender.Chocolate-Lavender Pie

Leave a Review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Seven lavender lemon bars on a round white plate with a lavender flower next to them.
Print Recipe
5 from 11 votes

Lavender Lemon Bars

These Lavender Lemon Bars are a sweet twist on traditional lemon bars! Homemade lavender sugar is used in the crust and filling, to add a light lavender flavor. They’re tangy, sweet, and refreshing!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Lavender Lemon Bars
Dessert Type: Bar cookies
Servings: 20 bars
Author: Elizabeth LaBau

Ingredients

For the Lavender Sugar:

For the Crust:

  • 8 oz unsalted butter (1 cup), melted and slightly cooled
  • 3.5 oz lavender sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 9 oz all-purpose flour (2 cups)

For the Filling:

  • 8 large eggs
  • 1 ¼ cups fresh lemon juice
  • 19.25 oz lavender sugar (2 3/4 cups)
  • Zest of 2 lemons (about 2 TBSP)
  • 2.25 oz all-purpose flour (1/2 cup)
  • Powdered sugar for serving
US Standard – Metric

Instructions

To Make the Lavender Sugar:

  • Place the dried lavender in the bowl of a food processor and blend it for 10-15 seconds to chop it into small pieces. Add 1 cup of granulated sugar to the processor and blend well, for 15-20 seconds, until the lavender is finely ground and mixed into the sugar. Add the remaining sugar to the processor and pulse briefly until it’s well-mixed.

To Make the Crust:

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with foil so that it extends up the sides, and spray the foil with nonstick cooking spray.
  • In a bowl, whisk together the melted butter, lavender sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until it is combined and no streaks of flour remain. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  • Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.

To Make the Filling:

  • In a large bowl, whisk together the eggs, lemon juice, lavender sugar, and lemon zest. Sift the flour on top of the egg mixture, and whisk it in as well.
  • When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
  • Once done, remove the pan from the oven and let it cool until it reaches room temperature. For the cleanest cuts, refrigerate the bars and cut them when completely cold. To cut, remove the bars from the pan using the foil as handles. Use a large sharp chef’s knife and wipe it off often between cuts. 
  • Sprinkle the top with powdered sugar before serving, and add a few lavender buds on top if desired. Store Lavender Lemon Bars in an airtight container in the refrigerator for up to a week.

Notes

Lavender: make sure you use dried lavender intended for baking and consumption. Look for culinary lavender near the spices in the baking aisle of the market.  
Crust: this crust recipe is from Alice Medrich’s Pure Dessert.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Calories: 293kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 85mg | Potassium: 59mg | Sugar: 32g | Vitamin A: 380IU | Vitamin C: 5.9mg | Calcium: 15mg | Iron: 1.1mg

📸 Photo Tutorial: How to Make Lavender Lemon Bars

Use this photo tutorial to guide you through the steps of making Lavender Lemon Bars. Check the recipe card for full instructions.

Lavender sugar is used in both the shortbread crust and the lemon filling, to give the bars a very light floral flavor. “Lavender sugar” may sound fancy, but it’s something you can whip up in just a few minutes with a food processor or spice grinder. For more in depth instructions, check out my tutorial about how to make lavender sugar.

Make the Lavender Sugar

  1. Pulse dried lavender. Place 2 TBSP dried lavender in the bowl of a food processor and blend it for 10-15 seconds to chop it into smaller pieces.
  2. Add 1 cup sugar and blend. Add 1 cup of granulated sugar to the processor and blend well, for 15-20 seconds, until the lavender is finely ground and mixed into the sugar.
  1. Add remaining sugar. Add the remaining 2 1/4 cups sugar to the processor, and pulse briefly until it’s well-mixed.
A mixing bowl with ingredients in it to make a crust for Lavender Lemon Bars.
A mixing bowl with mixed crust dough.

Make the Shortbread Crust

  1. Prepare to bake. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with foil or parchment so that it extends up the sides, and spray with nonstick cooking spray.
  2. Mix together butter, lavender sugar, vanilla and salt. Melt 8 oz (1 cup) butter. Then, in a bowl whisk together the melted butter, 3.5 oz (1/2 cup) lavender sugar, 2 tsp vanilla, and 1/2 tsp salt.
  3. Add flour to dough. Once mixed, add 9 oz (2 cups) flour, and stir with a spatula until it is combined and no streaks of flour remain.
A metal baking pan lined with parchment and a pile of dough.
A metal parchment-lined pan with crust dough pressed flat.
  1. Press dough into pan. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  2. Bake. Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.
Juiced and zested lemons.
Cracked eggs in a clear mixing bowl.

Make the Filling

  1. Prepare lemon zest and juice. Zest and then juice 2 large lemons. Set aside.
  2. Whisk eggs. In a large bowl, whisk together 8 large eggs.
A mixing bowl filled with the ingredients to make the filling for Lavender Lemon Bars.
Hand sifting flour into the filling for Lavender Lemon Bars.
  1. Add lemon juice, lavender sugar and lemon zest. Add 1 1/4 cups lemon juice, 19.25 oz (2 3/4 cups) lavender sugar, and approximately 2 TBSP lemon zest to the beaten eggs.
  2. Sift flour into filling. Sift 2.25 oz (1/2 cup) flour on top of the egg mixture, and whisk it in as well.
Lavender Lemon Bar filling in a mixing bowl with a whisk in it.
Hand pouring the Lavender Lemon Bar filling into the baking pan over partially baked crust.
  1. Pour filling over hot crust. When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.
  2. Reduce temperature and finish cooking. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
  3. Cool. Once done, remove the pan from the oven and let it cool until it reaches room temperature.
  4. Refrigerate. For the cleanest cuts, refrigerate the bars and cut them when completely cold. See tips below for more info.
  5. Finish and serve. Sprinkle the top with powdered sugar before serving, and add a few lavender buds on top if desired.
Lavender Lemon Bars - rectangular bars arranged on a plate | From SugarHero.com

💜 Tips for Lavender Lemon Bars

  • Use the right lavender: all lavender is not created equal! You want to be sure you’re using lavender intended for baking and eating. Look for “culinary lavender” near the spices in your grocery store, or find it online. For much more information, I have a full guide to baking with lavender here.
  • Use the best lemons: Fresh, juicy lemons are essential for making a delicious lemon bar. Choose lemons that are heavy for their size and have a sweet, citrusy aroma.
  • Don’t overmix the crust: Mix the dough just until the ingredients come together. Overmixing can lead to tough, dense bars.
  • Don’t underbake: every oven is different, and your bars may take a little longer to cook. Don’t just go by time – keep them in the oven until they look set and the centers barely jiggle when the pan is moved.
  • Don’t overbake: Keep an eye on the bars while they’re baking, and remove them from the oven as soon as they’re lightly golden. Overbaking can make the bars unpleasantly dry.
  • Let them cool completely: Resist the temptation to cut into the bars as soon as they come out of the oven. Let them cool completely to ensure they set properly and are easier to cut.
Six lavender lemon bars on a round white plate with a lavender flower on it.

💡 FAQs

Can I use bottled lemon juice instead of fresh lemons?

While bottled lemon juice can work in a pinch, it’s not recommended. Fresh lemons provide a more vibrant, citrusy flavor that’s essential to a great lemon bar.

What is the difference between true lavender and culinary dried lavender?

There are two main differences that will make a difference in your baked goods.

1. Regular lavender (also known as English lavender, true lavender and crafting lavender) has a higher amount of oil in it than culinary lavender. Because of the extra oil, it’s more fragrant and better suited for perfumes and soaps. If you try to use it for baking, your treats will likely take on a soapy taste.

2. Culinary lavender goes through a more vigorous sifting process than crafting lavender to ensure that only the buds remain. A small leaf or stem in your soap won’t be noticeable, but it could make your treats look and taste less appetizing.

To give your baked goods the best flavor, make sure that you’re using lavender intended for culinary use.

Where can I buy culinary dried lavender?

Culinary-grade dried lavender can often be found near the spices in the baking aisle of large supermarkets. I’ve had good luck finding cheap lavender at Cost Plus World Market, if you have one of those nearby. Or, of course, dried culinary lavender is also available online.

What else can I use lavender sugar for?

You can use Lavender Sugar in place of regular granulated sugar in many different recipes. Try it in cookies, ice cream, cake, cupcakes, tart crusts, or bar cookies.

Can I make Lavender lemon bars ahead of time?

Yes! Lavender Lemon Bars can be made ahead of time and stored in the fridge or freezer. Simply thaw them at room temperature or in the fridge before serving.

What’s the best way to cut Lavender lemon bars?

For the cleanest cuts, refrigerate the bars and cut them when completely cold. To cut, remove the bars from the pan using the foil or parchment as handles. Use a large sharp chef’s knife and wipe it off often between cuts. 

How long do Lavender lemon bars keep?

Lavender Lemon Bars can be stored at room temperature for up to 3 days, in the refrigerator fo a week, or frozen for up to 2 months. Be sure to wrap them tightly in plastic wrap or keep them in an airtight container to prevent them from drying out.

more Shortbread Desserts You’ll Love:

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]]> https://www.sugarhero.com/lavender-lemon-bars/feed/ 70 Raspberry Rhubarb Almond Bars https://www.sugarhero.com/raspberry-rhubarb-almond-bars/ https://www.sugarhero.com/raspberry-rhubarb-almond-bars/#comments Fri, 22 Apr 2016 23:05:14 +0000 https://www.sugarhero.com/?p=18495 These Raspberry Rhubarb Almond Bars are the perfect blend of nutty and fruity. They start with a buttery almond crust, layered with a sweet, tart raspberry rhubarb jam and a sprinkled crumb topping.

Raspberry Rhubarb Almond Bars | From SugarHero.com

Last weekend was my son’s fourth birthday party, and if you follow me on Snapchat, you know that also means that last week was my own private party planning hell. (Sidenote: come find me on Snapchat! I’m elabau! Let’s be besties!) I basically put off almost all of the planning and baking until the last minute, so I was a bit of a stressball leading up to the party.

I’ll be sharing party deets next week, so I won’t get into the agony and the ecstasy of it all right now. The important thing is that I was feeling super busy and crunched, so when I needed a last-minute dessert for something else, I turned to these Raspberry Rhubarb Almond Bars.

These little bars with the big name came to the rescue! These babies are delicious, easy, and the perfect vehicle to showcase all of that spring rhubarb that’s appearing in markets now. And, if you love fruity bars with big names, I highly recommend checking out my Strawberry Basil Crumb Bars!

Raspberry Rhubarb Almond Bars | From SugarHero.com

They start with a buttery almond crust that has lots of almond paste mixed into it. The paste gives it a slightly softer texture than traditional shortbread crusts, as well as intense almond flavor. Most of the crust is pressed into the pan, but some is reserved to sprinkle over the top like a crumb topping.

Raspberry Rhubarb Almond Bars | From SugarHero.com

And the filling—that’s where things get really exciting! I made a homemade raspberry-rhubarb jam to go in between those layers of buttery almond goodness. And in this case, “jam” just means a bunch of good stuff bubbling together in a pan until it gets nice and think—nothing complicated and nothing scary. If you don’t have the time or inclination, you can substitute your favorite store-bought jam, but if the gorgeous red stalks of rhubarb have been calling to you the way they’ve been calling to me, I highly suggest giving the jam a try.

I actually made 2 batches of jam—one for the bars, and one to have on toast and sandwiches. As long as you keep it in the fridge and use it within a week or two, you should be golden—no need to officially “can” it or do anything scary involving sterilized water baths.

Raspberry Rhubarb Almond Bars | From SugarHero.com

These bars are the perfect blend of sweet and tart, and nutty and fruity. I have a feeling I’ll be making them all summer long—they’re total party food and are just begging to be brought to a picnic, barbeque, or outdoor concert!

💖More Rhubarb Inspired Desserts

Seven lavender lemon bars on a round white plate with a lavender flower next to them.

Lavender Lemon Bars

These Lavender Lemon Bars are a sweet twist on traditional lemon bars! Homemade lavender sugar is used in the crust and filling, to add a light lavender flavor. They’re tangy, sweet, and refreshing!
View Recipe
Close up of two square lemon bars.

Lemon Bars

Brighten up your day with a slice of sunshine – our Classic Lemon Bars recipe is quick, easy, and packed with fresh lemon flavor. They’re the perfect make-ahead treat for potlucks, picnics, and backyard barbecues!
View Recipe
2 Raspberry Rhubarb Almond Bars next to a container of jam.
Print Recipe
5 from 2 votes

Raspberry Rhubarb Almond Bars

These Raspberry Rhubarb Almond Bars are the perfect blend of nutty and fruity. They start with a buttery almond crust, layered with a sweet, tart raspberry rhubarb jam and a sprinkled crumb topping.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Almond bars, raspberry, rhubarb
Dessert Type: Bar cookies
Servings: 24 bars
Author: Elizabeth LaBau

Ingredients

For the Raspberry Rhubarb Jam:

  • 8 oz rhubarb stalks (2 large or 3 medium, to yield 2 cups chopped pieces)
  • 6 oz fresh raspberries (1 1/2 cups)
  • 3.5 oz granulated sugar (1/2 cup), up to 5.25 oz (3/4 cups) can be added according to taste
  • 1 tsp vanilla extract
  • 2 tsp lemon juice fresh

For the Almond Crust:

  • 7 oz almond paste I used Odense brand
  • 9 oz all-purpose flour (2 cups)
  • 4 oz powdered sugar (1 cup)
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 8 oz unsalted butter cold, cubed
  • 1/2 tsp almond extract
US Standard – Metric

Instructions

To Make the Raspberry Rhubarb Jam:

  • Wash the rhubarb stalks, cut off the ends, and chop them into small pieces less than 1/2-inch wide. You should have about 2 cups of chopped rhubarb.
  • Combine the rhubarb, raspberries, sugar, vanilla, and lemon juice in a medium saucepan over medium heat. Stir occasionally while it heats up and the sugar melts, then once it comes to a simmer, lower the heat to medium-low and continue to cook the jam until the fruit breaks down, most of the liquid boils off, and it has a thick, jammy texture. (It will continue to thicken as it cools.) This should probably take about 15-20 minutes.
  • Once the jam is cooked, remove it from the heat and cool it to room temperature before using. It can be made in advance and kept in the refrigerator for up to 2 weeks.

To Make the Almond Crust and the Bars:

  • Preheat the oven to 350 F. Line a 9×13-inch baking pan with foil and spray the foil with nonstick cooking spray.
  • Coarsely chop the almond paste into pieces and put it in a food processor. Process in long pulses until the almond paste is in fine crumbs, then remove it from the processor.
  • Place the flour, powdered sugar, salt, and baking powder in the processor, and pulse briefly to combine. Add the cold cubed butter, and pulse in long pulses until the mixture is crumbly, but holds together if you press a ball of it between your fingers. Add the almond paste crumbs and almond extract, and process in short bursts until it’s well-mixed. (The dough will still be crumbly.)
  • Separate out about 1 1/4 cups of the crust and set it aside for later. Take the remaining crust mixture and press it into an even layer in the bottom of the pan. Bake the bottom crust at 350 F for 15 minutes, until it is puffed and just starting to take on some color.
  • Spread the jam out into an even layer on the baked crust, and sprinkle the reserved crust mixture over the top. (Don’t worry about getting perfectly even coverage, it will puff and spread as it bakes.)
  • Bake the bars for an additional 28-43 minutes, until the filling is bubbling and the top crust is golden brown. Remove from the oven and cool to room temperature.
  • Using the foil as handles, remove the bars from the pan and cut them into small squares. Top them with a dusting of powdered sugar. Remaining bars can be kept in an airtight container in the refrigerator for up to a week.

Notes

If you want to speed up this recipe, you can substitute 1 1/2 cups of your favorite store-bought jam for the homemade raspberry-rhubarb jam in the recipe.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

Serving: 24g | Calories: 169kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 98mg | Fiber: 1g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 2.8mg | Calcium: 37mg | Iron: 0.7mg
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