Sunday, February 22, 2009

Kit Kat Lemon Bars

Recipe from

Five 1.5oz. Kit Kat Bars (or about 14 mini-sized Kit Kat Bars)

8 ounces cream cheese, at room temperature
2 cups powdered sugar, measure then sift
1 large egg
2 Tbs fresh lemon juice
1 tsp lemon extract
1½ tsp lemon zest

1/3 cup all-purpose flour
1/3 cup granulated sugar
½ tsp additional lemon extract
2 Tbs butter, softened

1. Preheat oven to 400°F.

2. Prepare the crust: In the food processor, finely chop the Kit Kat Bars. Spread evenly in the bottom of an 8×8-inch square pan. Bake for 5 minutes. Set aside.

3. Prepare filling: In a large bowl with electric mixer, blend cream cheese on high. Add powdered sugar and egg and beat until smooth, scraping down the sides of the bowl. Add lemon juice, lemon extract and lemon zest, and mix well. Pour filling evenly over Kit Kat crust.

4. Prepare topping: In a medium bowl, combine flour, sugar, lemon extract, and softened butter, and blend with a fork until crumbly. Sprinkle topping evenly over lemon bar filling.

5. Bake 18 to 20 minutes, or until topping is lightly browned.

Yield: 16 to 20 bars

Monday, February 16, 2009

Chocolate Chip Toffee Bars

Recipe from

2 1/3 cups flour
2/3 cups brown sugar
3/4 cups butter
1 egg, slightly beaten
1 (12 ounce) package chocolate chips
1 cup chopped nuts - I used pecans, but walnuts or macadamias would be great, too.
14 ounces sweetened condensed milk
10 ounces Skor toffee bits

Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 c. chocolate chips and all of nuts. Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan. Bake for 10 minutes at 350. Pour milk over hot crust and top with 1 1/2 cups toffee bits. Sprinkle remaining crumbs over top plus remaining chips. Bake 25-30 more minutes. Top with remaining toffee bits.