Raising The Bar With Real Butter

If you’re like us, a get-together is always around the corner.

What will you bring?

In the pages that follow, you’ll find some of our all-time favorite bar recipes, ranging from peanut butter bars and brownies, to lemon bars and everything in between. Easy to make—and share—these bite-sized crowd-pleasers taste even better when they’re rich, gooey and packed with the irreplaceable flavor that only comes from using REAL® Butter.

For more irresistible bar recipes, visit goboldwithbutter.com.

Happy Baking!

A ME RI C A N BUT TE R I NS TITUTE/A ME RI C A’S DA I RY FA R ME RS

by completely delicious yield: ₠₈ bars INGREDIENTS

DIRECTIONS

Crust:

Crust:

Combine graham cracker crumbs, sugar, cinnamon, salt and butter in large bowl. Press evenly into bottom of 13x9x2-inch pan. Chill for at least 1 hour.

3 1/4 1/4 1/4 10

cups graham cracker crumbs (about 18 full crackers) cup light or dark brown sugar teaspoon ground cinnamon teaspoon salt tablespoons (1 and 1/4 stick) butter, melted

Filling:

6 6 1/2 1 1/4 1/4 1 2

ounces raspberries ounces blackberries cup granulated sugar teaspoon vanilla extract teaspoon salt cup water teaspoon unflavored gelatin cups heavy whipping cream

Filling: In medium bowl, mash raspberries and blackberries together with sugar, vanilla and salt until berries are mostly broken up. Cover and chill for 30 minutes.

Pour water into small saucepan. Sprinkle gelatin over top and let sit for 5 minutes to soften gelatin. Place over low heat and warm until gelatin is completely melted. Remove from heat and sit until no longer warm to the touch but still liquid, about 5 minutes.

In bowl of stand mixer fitted with whisk attachment, or in large bowl with handheld mixer, beat heavy cream just until it starts to thicken. Add gelatin to cream in a steady stream, then beat to stiff peaks.

Add chilled berry mixture to cream mixture and gently fold together with large spatula. Spread on top of graham cracker crust and chill for at least 2 hours. Slice and serve chilled.

by completely delicious yield: ₁₆ bars INGREDIENTS

DIRECTIONS

Crust:

Crust:

1/2 cup (1 stick) unsalted butter, at room temperature 1/4 cup granulated sugar 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon vanilla extract

Preheat oven to 350°F. Line 8x8-inch baking pan with parchment paper. Combine butter, sugar, flour, salt and vanilla in large bowl; beat with electric mixer until crumbly mixture forms. Press evenly into bottom of prepared pan. Bake 22 to 25 minutes, until golden brown.

Let cool completely.

Peanut Butter Caramel:

Peanut Butter Caramel:

1 1/4 1/4 1/2

11-ounce bag caramels, unwrapped (about 35) cup heavy cream cup creamy peanut butter cup lightly salted peanuts

Melt caramels, heavy cream and peanut butter in medium saucepan over medium heat, stirring often. Once mixture is smooth, stir in peanuts. Pour mixture over cooled crust; refrigerate 30 minutes.

Chocolate Topping:

Chocolate Topping:

1 1/2 cups semi-sweet chocolate chips 1/4 cup heavy whipping cream

In double boiler, or heatproof bowl set over saucepan of simmering water, melt chocolate chips with heavy cream until smooth, stirring often. Remove from heat and pour over bars; refrigerate 30 minutes.

Use hot knife to slice chilled bars, wiping knife clean between each cut. Bars can be stored in refrigerator or at room temperature.

by baked bree yield: ₁₈ bars INGREDIENTS

DIRECTIONS

Cookies:

Cookies:

1/2 cup (1 stick) butter, room temperature 1/2 cup sugar 1 cup brown sugar, lightly packed 2 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup yellow cake mix 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sprinkles

Preheat oven to 350°F. Line 13x9x2-inch cake pan with parchment paper, spray with cooking spray and set aside.

Frosting: 1 1 2

2 2-3

cup butter, room temperature cup yellow cake mix cups powdered sugar Pinch salt teaspoons vanilla extract tablespoons heavy cream Sprinkles for decorating

In bowl of electric mixer, cream butter and both sugars until light and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Add flour, cake mix, baking powder and salt; mix until combined. Stir in sprinkles.

Spread batter evenly in prepared pan. (Dough will be sticky, dip your hands in water and press if needed.) Bake 22 to 24 minutes or until lightly brown. Remove from oven and let cookie bar cool completely in pan.

Frosting: Cream butter in bowl of electric mixer until pale in color.

Add cake mix and 1 cup powdered sugar. Beat 3 minutes, then add remaining powdered sugar, salt and vanilla. Beat until light and fluffy. Add heavy cream to get desired consistency; mix until combined.

Spread frosting evenly over cooled bars; top with sprinkles.

by completely delicious yield: ₂₀ bars INGREDIENTS

DIRECTIONS

Chocolate Chip Cookie Dough:

Chocolate Chip Cookie Dough:

1/2 cup (1 stick) butter, melted and slightly cooled 3/4 cup light brown sugar, lightly packed 1/4 cup granulated sugar 1 large egg 1 large egg yolk 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips

In large bowl, stir together melted butter, brown sugar and granulated sugar. Add egg and egg yolk one at a time, stirring vigorously for 1 minute after each addition.

Batter should turn pale in color. Stir in vanilla. Add flour, baking soda and salt; stir until incorporated. Stir in chocolate chips.

Brownies: 1 cup (2 sticks) butter 6 ounces semi-sweet or bittersweet chocolate, chopped or chips 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/4 teaspoon salt

Use medium scoop or tablespoon to portion cookie dough into balls, about 1 inch in diameter. Place on small sheet pan and refrigerate while brownie batter is prepared.

Brownies: Preheat oven to 350°F. Line 13x9x2-inch baking dish with parchment paper.

In medium saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and stir in sugar.

Add eggs one at a time, stirring after each addition. Stir in vanilla. Add flour and salt; stir until incorporated.

Spread brownie batter evenly over bottom of prepared pan. Drop chilled cookie dough balls into brownie batter, gently pressing down so they rest on bottom of pan. Bake until brownies are set and tops of exposed cookie dough are golden brown, about 35 to 40 minutes. Let cool completely before slicing.

by completely delicious yield: ₁₆ bars INGREDIENTS

DIRECTIONS

Crust:

Preheat oven to 350°F. Line an 8-inch square baking pan with foil and butter.

1 1/4 1/4 3/4 6

cup all-purpose flour cup granulated sugar teaspoon salt cup sweetened shredded coconut, toasted tablespoons (3/4 stick) cold butter, cubed

Filling: 1 1/4 cup granulated sugar 4 large eggs 1/2 cup fresh lemon juice (about 2 lemons) 1 tablespoon fresh lemon zest 1 teaspoon baking powder 1/4 teaspoon salt Powdered sugar for dusting

In food processor, pulse flour, sugar, salt and coconut until combined. Add butter and pulse in short bursts until butter is broken up and mixture resembles coarse sand.

Press into baking pan and bake just until crust begins to turn brown at edges, 20 to 25 minutes. Let cool while you prepare filling.

Without washing the food processor, add sugar, eggs, lemon juice, lemon zest, baking powder and salt and pulse until smooth. Pour on top of crust and bake until center barely jiggles when you shake pan, about 25 to 30 minutes.

Let bars cool completely to room temperature. For clean slices, chill in fridge for 1 to 2 hours. Slice into 16 squares, dust with powdered sugar and additional toasted coconut before serving.

by baked bree y iel d: â‚ â‚‚ b a rs INGREDIENTS

DIRECTIONS

Peanut Butter Base Layer:

Peanut Butter Base Layer:

1 cup peanut butter 6 tablespoons (3/4 stick) butter, room temperature 1 teaspoon vanilla extract 1 1/2 cups powdered sugar 1 cup pretzels, broken into pieces

Line 8x8-inch pan with foil, letting sides overhang.

Spray with cooking spray.

Chocolate Layer:

1/4 2 1 1/4 1/2

cup peanut butter tablespoons butter cup milk chocolate chips cup honey roasted peanuts cup crushed pretzels

In medium bowl, beat peanut butter and butter with electric mixer until well combined. Add vanilla and powdered sugar; mix until combined. Fold in pretzel pieces. Spread evenly into prepared pan.

Chocolate Layer: Combine peanut butter, butter and chocolate chips in microwave safe bowl; microwave 20 seconds, stir and repeat until chocolate is melted and mixture is smooth.

Pour over base layer and spread evenly. Sprinkle with peanuts and pretzel pieces. Refrigerate at least 1 hour before slicing.

by a n n i e’s e at s yield: ₁₆ bars INGREDIENTS

DIRECTIONS

Bars:

Bars:

1/2 cup (1 stick) butter, room temperature 4 1/2 ounces bittersweet chocolate, finely chopped 2/3 cup granulated sugar 1/3 cup Dutch process cocoa powder 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon coarse salt 1 teaspoon espresso powder 1/2 cup all-purpose flour 2 1/2 cups marshmallow crème 1/2 cup chopped pecans, toasted 1/2 cup toffee bits

Preheat oven to 350°F. Line 9x9-inch baking pan with parchment paper.

Ganache:

4 2 1 1

tablespoons heavy cream ounces bittersweet chocolate, finely chopped teaspoon espresso powder tablespoon butter, room temperature

In large heatproof bowl, combine butter and chocolate.

Microwave in 20- to 30-second intervals, stirring after each, until fully melted and smooth. Whisk in sugar and cocoa powder, followed by eggs. Whisk in vanilla, salt and espresso powder. Stir in flour just until incorporated.

Pour batter into prepared pan. Bake, rotating halfway through baking time, until center is just set, about 20 minutes total. Transfer to wire rack to cool completely.

Once cool, spread marshmallow crème over top of bars.

Evenly sprinkle with chopped pecans and toffee bits.

Transfer pan to refrigerator or freezer to chill well.

Ganache: In small saucepan, bring heavy cream to a brisk simmer over medium-high heat. Remove from heat and add chocolate. Stir and let stand 1 to 2 minutes, then whisk together until smooth ganache forms. Add espresso powder and butter; whisk until smooth. Let mixture cool 30 minutes to thicken slightly. Drizzle ganache over top of bars; chill until ganache is fully set. Slice and refrigerate bars until ready to serve.

by the candid appetite yield: ₃₂ bars INGREDIENTS

DIRECTIONS

8 ounces rectangular butter crackers (like Club crackers) 3/4 cup (1 1/2 sticks) butter 3/4 cup honey 1 cup light brown sugar, lightly packed 1/3 cup heavy whipped cream 2 cups finely crushed graham cracker crumbs 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups mini chocolate peanut butter cups, roughly chopped 2 cups dry roasted peanuts 1 1/2 cups semi-sweet chocolate chips 1/3 cup butterscotch pieces, chopped 1/3 cup smooth peanut butter 3 cups small pretzel twists

Line 13x9x2-inch baking pan with foil, extending over edges of pan. Grease lightly with butter. Arrange half crackers in single layer on bottom of pan; set aside.

In medium saucepan, combine butter, honey, brown sugar and cream. Bring to boil, stirring constantly, and cook until sugar has dissolved, about 3 minutes. Stir in graham cracker crumbs, reduce heat to low, and continue to cook mixture 5 minutes more, stirring constantly. Remove from heat, stir in vanilla and salt.

Pour half caramel mixture over crackers. Using spatula, spread mixture to cover crackers completely. Sprinkle with chocolate peanut butter cups and peanuts. Pour remaining caramel over top and spread once more. Arrange remaining crackers on top in single layer, pressing down lightly.

Set medium glass bowl over small saucepan with simmering water, making sure water doesn’t touch bottom of bowl.

Add chocolate chips, butterscotch and peanut butter to bowl; stir until melted and smooth. Pour mixture over crackers and spread evenly. Arrange pretzels on top in rows. Refrigerate bars at least 2 hours or overnight.

Remove bars from pan and cut into 32 pieces.

by sprinkle bakes yield: ₂₄ bars INGREDIENTS

DIRECTIONS

Bars:

Bars:

2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract

Preheat oven to 375°F. Lightly grease 13x9x2-inch baking pan with butter.

Buttercream Frosting:

Spread cookie dough into prepared pan evenly using floured hands to press it down (the dough will be sticky).

Bake 10 to 12 minutes, or until puffed and lightly golden.

Allow bars to cool completely in pan before frosting.

1/2 4 3-4 1 2 1/4

cup (1 stick) butter, softened cups powdered sugar tablespoons milk teaspoon vanilla extract drops red food color, optional cup confetti sprinkles

Whisk together flour, baking soda and salt in medium bowl; set aside. In bowl of stand mixer, combine butter and sugar; beat on high speed until light and fluffy. Add eggs and vanilla to butter mixture and beat until well combined. Slowly add flour mixture, mixing on low until thick dough forms.

Buttercream Frosting: Combine butter and sugar in bowl of stand mixer. Beat until crumbly. Add milk and vanilla. Beat again until mixture is light and fluffy. Mix in food color, if using. Spread frosting across cooled cookie bar using offset spatula. Scatter confetti sprinkles over frosting while it is still tacky. Let stand until frosting is set, about 1 hour, before slicing.

Bars should be stored in airtight container or covered with plastic wrap.

by sprinkle bakes yield: ₁₆ bars INGREDIENTS

DIRECTIONS

1 1/4 cups all-purpose flour 1/2 cup brown sugar, lightly packed 1/2 cup (1 stick) butter, room temperature 1 can (14 ounces) sweetened condensed milk 2 cups peanut butter chips 2 cups mini marshmallows 2 1/4 cups roasted salted peanuts, divided

Preheat oven to 350°F. Line 8x8-inch square baking pan with parchment paper so paper hangs over all four sides.

Combine flour, brown sugar and butter in large bowl. Stir, using wooden spoon, until large clumps form and then use hands to knead mixture together. Press dough into bottom of prepared pan; bake 12 minutes. Remove pan from oven and place on cooling rack to cool completely.

In medium saucepan, combine sweetened condensed milk and peanut butter chips. Cook over medium heat, stirring occasionally, until chips are melted and mixture is smooth.

Add marshmallows and stir well. Cook until marshmallows melt and can be stirred into peanut butter mixture. Add 1 cup peanuts; stir to incorporate. Pour mixture over crust and spread evenly using spatula.

Sprinkle remaining 1 1/4 cup peanuts on top of filling while still warm. Gently press peanuts into filling using fingertips. Refrigerate bars 1 hour or more before cutting.

Store bars at room temperature in airtight container or covered in plastic wrap.

by a n n i e’s e at s yield: ₁₆ bars INGREDIENTS

DIRECTIONS

Crust:

Crust:

Preheat oven to 325°F. Line 8x8-inch baking pan with parchment paper. In small bowl, combine graham cracker crumbs, butter and sugar. Toss with fork until evenly mixed. Transfer mixture to prepared pan and press into even layer in bottom of pan. Sprinkle toffee bits over graham cracker mixture. Bake 5 minutes. Remove pan from oven, but maintain oven temperature; set aside.

1 3 1 1/2

cup graham cracker crumbs tablespoons unsalted butter, melted tablespoon sugar cup toffee bits

Filling:

12 1/3 1/3 1 1 1/4 1/3

ounces cream cheese, at room temperature cup sour cream cup sugar large egg teaspoon vanilla extract teaspoon salt cup prepared caramel sauce

Topping: Additional caramel sauce, for drizzling 1/2 cup toffee bits

Filling: In bowl of electric mixer, combine cream cheese and sour cream. Beat on medium-high speed until smooth and well combined, 1 to 2 minutes. Beat in sugar. Blend in egg, vanilla and salt, scraping down sides of bowl as needed.

Blend in caramel sauce. Pour mixture over crust in even layer.

Return pan to oven and bake just until set, about 30 to 35 minutes. Transfer pan to wire cooling rack and let cool to room temperature. Cover with foil and refrigerate at least 4 hours.

Topping: Drizzle additional caramel sauce over cheesecake and sprinkle with additional toffee bits. Slice and refrigerate until ready to serve.

by the candid appetite yield: ₃₂ bars INGREDIENTS

DIRECTIONS

3 3/4 2 1

3/4 1/2 7 3 1

Preheat oven to 350°F. Place hazelnuts in single layer on rimmed baking sheet and roast in oven until light golden brown, about 10 minutes. Remove from oven and let cool until warm enough to handle without getting burned. Rub skins off hazelnuts.

cups raw whole hazelnuts, divided teaspoon ground cinnamon, divided cups all-purpose flour cup (2 sticks) plus 3 tablespoons cold butter, diced and divided cup granulated sugar, divided teaspoon salt, divided tablespoons honey tablespoons light brown sugar, lightly packed cup dark chocolate chips, roughly chopped

Place 1/2 cup of hazelnuts in food processor; pulse until finely chopped. Add 1/2 teaspoon cinnamon, flour, 1 cup butter, 1/2 cup granulated sugar, and 1/4 teaspoon salt.

Pulse until dough comes together when pressed.

Line 9-inch square baking pan with foil (with edges hanging off) and grease with cooking spray. Press dough onto bottom of pan in an even layer. Bake until golden brown and firm, about 40 to 45 minutes.

Meanwhile, roughly chop remaining hazelnuts, set aside.

In medium saucepan, combine remaining 1/4 teaspoon cinnamon, 3 tablespoons butter, 1/4 cup granulated sugar, 1/4 teaspoon salt, honey and brown sugar. Set over medium heat and bring to boil, stirring often. Remove from heat and stir in reserved hazelnuts. Pour over baked crust and spread evenly to cover completely. Sprinkle chocolate chips over top of bars. Bake until set, about 18 minutes. Let cool completely on wire rack. Lift bars from baking pan, using excess foil paper; cut into 16 squares and then cut in half diagonally to get 32 pieces. Enjoy immediately or store in refrigerator.

by burp! yield: â‚‚â‚„ bars INGREDIENTS

DIRECTIONS

9 graham crackers 1 1/2 cups (3 sticks) butter 1 1/4 cups unsweetened natural cocoa powder, sifted to remove lumps 2 1/2 cups granulated sugar 1/2 teaspoon salt 5 large eggs 2 teaspoons vanilla extract 1 2/3 cups all-purpose flour 8 ounces dark chocolate, coarsely chopped 6 graham crackers, broken in half 3 cups mini marshmallows

Line 13x9x2-inch baking pan with nonstick foil, leaving 2-inch overlap on short edges. Line bottom of pan with graham crackers, breaking up as needed to fill pan.

To prepare brownies, melt butter in a large saucepan over medium-low heat. Remove from heat; then whisk in cocoa powder until smooth. Add sugar and salt, continuing to whisk until ingredients are blended.

Add eggs one at a time, whisking just until blended. Add vanilla and stir to combine. With rubber spatula, gently spoon flour into batter just until incorporated. Batter will be quite thick.

Spoon batter over graham crackers and spread gently, taking care not to displace crackers any more than necessary. Bake 40 to 45 minutes, or until toothpick inserted in center comes out with small bits of brownie sticking to it. Preheat broiler.

Remove brownies from oven. Sprinkle with chocolate pieces. Then arrange graham crackers on top of chocolate.

Top with marshmallows. To melt marshmallows, place pan 3 to 4 inches under broiler for 2 to 3 minutes, taking care to allow them to brown, but not burn.

Cool thoroughly before slicing into bars.

For more delicious bar recipes, visit

goboldwithbutter.com.