Tag: bars

CHOCOLATE HAUPIA BARS

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

I love creating desserts that combine haupia with other desserts. Haupia is so versatile and goes well with so many different flavors. I’ve made a Chocolate Haupia Cream pie, which this dessert is based on, and a Pumpkin Haupia Pie. But, of course, haupia is delicious enough as a stand-alone dessert.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

How to Make Chocolate Haupia Bars?

You start with the amazing macadamia nut crust. The crust is a shortbread crust with chopped macadamia nuts added. You’ll need:

  • sugar
  • flour
  • macadamia nuts
  • butter

I like to use a nut chopper to chop my nuts. It can be quicker than using a knife, and you will have more uniform pieces. You also often have a measuring cup built into the chopper, so it is easy to tell when you’ve chopped enough.

  • To make the crust, combine the sugar, flour, and chopped nut. Add the melted butter and stir with a fork until evenly moist.
  • Press the crust into a parchment paper-lined 9×13-inch pan.
  • Bake at 350°F for 15 to 20 minutes. The edges should be golden brown. Allow the crust to cool before adding the haupia filling.

Making the Haupia Filling

  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • Chop up 8 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.

  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes!

  • Remove from the heat and stir in the coconut extract. Allow to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it’s completely melted and smooth.

  • Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, with no more streaks of white.
  • Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.

  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.

  • Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
  • To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, add cool whip or whipped cream, and a little shaved chocolate.

Chocolate Haupia Bars

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Servings 16 servings

Ingredients
 

Crust

  • ½ cup granulated sugar
  • 1¾ cups flour
  • 1 cup finely chopped macadamia nuts
  • ¾ cup butter, melted

Haupia

  • ¾ cup + 3 tablespoons cornstarch
  • â…” cup water
  • 3 cups milk
  • 2 - 14 ounce cans coconut milk, full fat
  • ¼ tsp salt
  • 2 cups sugar
  • 1 tablespoon coconut extract
  • 8 ounces semi-sweet bakers chocolate, (do not use chocolate chips)

Garnish

  • whipped cream or cool whip
  • shaved chocolate

Instructions
 

Crust

  • Preheat the oven to 350°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper. Leave enough overhang on the ends to be able to lift the finished bars out of the pan.
  • Mix together the sugar, flour, and chopped macadamia nuts in a medium bowl. Add the melted butter and stir with a fork. Mix until the crust ingredients are evenly moist.
  • Add the crust to the prepared pan and press into the bottom of the pan.
  • Bake for 15 to 20 minutes or until the crust begins to lightly brown around the edges.
  • Allow the crust to cool while you prepare the haupia.

Haupia

  • Chop up 8 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat. Give the cornstarch one more quick stir, then pour it slowly into the coconut milk mixture, whisking as you pour. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes; even if it thickens up before then time is up!
  • Remove from the heat and stir in the coconut extract. Allow it to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
  • Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, and you do not see any white streaks. Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.
  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.
  • Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
  • To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, wiping the knife after each cut. Add cool whip or whipped cream and a little shaved chocolate.
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LIME BARS

If you love lemon bars, then you’ll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance between sweet and tart! 

I am a huge fan of lemon bars! So when my husband bought a large bag of limes from Costco, I knew just how to use them. So over the next few days, I put together a delicious lime bar recipe.

I decided to add lime zest to both the shortbread and the custard to really capture the delicious flavor of the limes. I enjoy my lemon and lime bars to be a little tangy and not too sweet. And these bars balance the two perfectly.

The shortbread is a sweet, buttery base for these delicious bars and sturdy enough to hold the extra thick custard layer. And don’t forget to top these delicious bars off with a dusting of powdered sugar.

How to Make Lime Bars:

Lime bars are quite easy to make, with a few simple steps.

  • Preheat the oven to 325°F.
  • Prepare the 9×13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • Combine the melted butter, sugar, vanilla, lime zest, and salt in a medium bowl. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges just begin to brown slightly. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This step helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. This step helps to create a smooth, creamy custard. Next, whisk in the eggs, lime juice, and lime zest. Whisk until thoroughly combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.

  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Don’t forget to dust your bars with powdered sugar before serving them.

The Problem with Powdered Sugar (confectioners’ sugar)

If you use powdered sugar very often, you know just how finicky it can be. Within minutes a perfectly dusted dessert can go from stunning to sloppy, and all of the powdered sugar can disappear right before your eyes. This is especially true if your dessert is moist, like these bars.

If your dessert presentation is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s almost completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This is a baker’s dream come true!! Well, it is for me at least…

This type of powdered sugar tastes just like the regular kind you get at the grocery store, but it’s less prone to dissolving. The ingredient list includes several added ingredients like palm oil and cornstarch. Non-melting powdered sugar can be rather pricey, so I only use it for desserts that need to look pretty. I use regular powdered sugar if I’m mixing it into a dessert or making a glaze or frosting. When buying non-melting powdered sugar, make sure it says “non-melting”  on the outside of the container. It can also easily be purchased online.

Lime Bars

If you love lemon bars, then you'll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance of sweet and tart! 
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours
Course bars, Dessert
Servings 24 bars

Ingredients
 

Shortbread Crust

  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lime zest
  • ½ teaspoon salt
  • 2 cups all-purpose flour

Lime Filling

  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 large eggs
  • 2 teaspoons lime zest
  • 1 cup fresh lime juice
  • optional: confectioners' sugar for dusting finished bars

Instructions
 

  • Preheat the oven to 325°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • In a medium bowl, combine the melted butter, sugar, vanilla, lime zest, and salt. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges begin to lightly brown. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. Whisk in the eggs, lime juice, and lime zest. Whisk until completely combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.
  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Optional - Dust with confectioners' sugar before serving (See notes)
  • Store leftovers in the refrigerator for up to 1 week.

Notes

Non-melting confectioners' sugar: If the presentation of your dessert is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s pretty much completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This type of powdered sugar tastes just like the kind you get at the grocery store, but it’s less prone to dissolving. When buying non-melting powdered sugar, make sure it says "non-melting"  on the outside of the container. It can also easily be purchased online.
Freezing Bars: Cut the chilled bars (do not use confectioners' sugar), place them in a freezer bag or airtight container and freeze for up to 6 months. When you are ready to eat them, thaw them in the refrigerator, then dust with confectioner's sugar.
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PUMPKIN PIE BARS

If you love pumpkin pie, you’ll love these pumpkin pie bars…You might even like them better. With a crust made from ginger snap cookies and pecans, what’s not to love?

I had so much fun creating this recipe! I love pumpkin pie, and I love thinking of different ways to enjoy the amazing flavor! The filling of these bars is similar to your standard pumpkin pie filling, but I didn’t want to do the typical graham cracker crust. Instead, I wanted the crust’s flavor to complement the pumpkin and add its own unique layer of flavor. I thought ginger snaps would be a great accompaniment, and the flavor would also stand out. Also, pecans, in my opinion, always go well with pumpkin. So I made a ginger snap and pecan crust. And it is incredible!

Most of the tweaking of this recipe was figuring out how to keep the crust from burning while allowing enough cooking time to cook the pumpkin filling all the way through. But finally, I found the trick and the perfect oven temperature! And the results are just heavenly! I’ll tell you exactly how to do it below!

On a side note: If you currently don’t have a kitchen scale, I strongly encourage you to get one. Some recipes give you measurements in ounces, like this one, and it saves you from having to guess the right amount of ingredients. You don’t need a scale with all the bells and whistles. I probably have the most straightforward scale out there (also known as the cheapest), and it gets the job done!

To make this recipe:

The first thing you’ll want to do is prepare your pan. This step will prevent your crust from burning, so don’t skip this step! Take a piece of aluminum foil, and fold it so that it only covers the inside bottom of the pan. The foil acts as a layer of insulation that keeps the crust from baking directly on the hot pan. Next, place a long piece of parchment paper on the foil. You’ll want it long enough, with enough overhang, so it will be easy to grab the ends and lift the bars out of the pan when they are cooled. Why not just use the foil to take the bars out of the pan? Aluminum foil isn’t non-stick (unless you specifically buy non-stick foil), and the bars will not easily come off the foil. However, the bars will slide right off with parchment paper, which is made to be non-stick. This makes it much easier to serve individual bars that look as good as they taste!

  • Once your pan is prepared, use a food processor and process the gingersnap cookies and pecans into crumbs. In case you don’t have a kitchen scale, I’ve included the amount of crumbs you should have for both the cookies and the pecans. Next, add the crumbs to a medium bowl, and stir in the sugar and salt. Finally, add the melted butter and stir with a fork until the crumbs are evenly moist.
  • Press the crumbs firmly into the prepared 9×13 pan, and bake for 8 minutes. When the crust is done, remove it from the oven and set it aside. Be sure to leave the oven on since you will be putting the bars right back in – no need to wait for the crust to cool.
  • While the crust is baking, begin preparing the pumpkin filling. This is made pretty much the same way you make pumpkin pie.
  • Combine the brown sugar, salt, cinnamon, ginger, and cloves. Set it aside.
  • In a separate bowl, beat the eggs with a whisk or a handheld mixer. Add the eggs to the pumpkin and sugar mixture. Stir it well. Then add the evaporated milk, and stir until completely incorporated.
  • Pour the pumpkin mixture over the crust, and return the pan to the oven, baking for 30 to 40 minutes. Your pumpkin bars are done when the center is no longer jiggly, and a knife inserted into the center comes out clean.
  • Allow the bars to cool completely on a cooling rack. Once they have cooled, cover and put them in the refrigerator for 3 to 4 hours to chill.

When you are ready to serve the bars, pull up on each side of the parchment paper – and in a quick motion – lift the bars out and onto a cutting board. Cut the bars into the size of squares you want. Add a dollop of cool whip or whipped cream, and sprinkle with chopped, toasted pecans.

Pumpkin Bars

If you love pumpkin pie, you'll love these pumpkin pie bars...You might even like them better. With a crust made from ginger snap cookies and pecans, what's not to love?
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Course Dessert
Servings 12 servings

Equipment

  • 9 x 13 inch pan

Ingredients
 

Crust:

  • 12 ounces ginger snap cookies, about 2 ½ cups of crumbs
  • 4 ounces pecan halves, or one rounded cup about 1 cup of crumbs
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup butter, melted

Pumpkin Filling:

  • 1 cup brown sugar, packed
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • 4 eggs
  • 1 can pure pumpkin, 15 ounces
  • 1 can evaporated milk, 12 ounces

Instructions
 

  • Preheat the oven to 350°F. Line only the bottom of a 9x13 baking pan with aluminum foil, folding the foil so it just covers the bottom. This helps to keep the crust from burning during the long baking time. On top of the foil, add parchment paper, allowing for enough overhang to easily remove the bars from the pan. Set aside.

To make the crust:

  • Using a food processor, pulse the cookies and pecans together into crumbs.
  • Add the crumbs to a medium bowl, and stir in the sugar and salt. Then add the melted butter, and stir with a fork until everything is evenly incorporated.
  • Press tightly into the bottom of the prepared 9x13 pan. Bake crust for 8 minutes. Leave the oven on for baking the bars.

To make the pumpkin filling:

  • In a medium bowl, combine the brown sugar, salt, cinnamon, ginger, and cloves. Set aside.
  • In another bowl, beat the eggs well. Stir the canned pumpkin and the sugar mixture into the eggs. Gradually stir in the evaporated milk.
  • Pour the pumpkin mixture onto the warm crust, and return to the oven, baking for 30 to 40 minutes, or until the center is no longer jiggly - and a knife inserted into the center comes out clean. If the filling does stick to the knife, bake for an additional 5 minutes and check again.
  • When done, remove from the oven and cool on a wire rack. Allow to cool completely, then cover and refrigerate for 2 to 3 hours. Remove the chilled bars from the pan by pulling up on the parchment paper. Cut into squares and serve with whipped cream and chopped pecans.
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