Raspberry-Almond, Caramel-Walnut, & Lemon-Coconut Bars {Party Serial 7}

It's a three-for-one today! Three recipes for i post, that is.

You larn Raspberry-Almond Bars ...

... yous larn Caramel-Walnut Bars ...

... and, equally a exceptional bonus, yous larn Lemon-Coconut Bars!

All 3 of which are household unit of measurement favorites ... too all 3 of which Mom included inward her wine tasting party dessert menu.

The favorite at the party?? ... Caramel-Walnut Bars! Raspberry-Almond are my favorite. But hey, if you're offering to brand me some, residue assured I'd endure happy alongside whatever of them.

Raspberry-Almond Bars

(Printable recipe)

1 c. flour

3/4 c. oats

1/2 c. sugar

1/2 c. butter, at room temperature

1/2 tsp. almond extract

1/2 c. raspberry preserves

1/3 c. sliced almonds

Line an 8" or 9" foursquare baking pan alongside foil; lightly grease foil. Combine flour, oats, too carbohydrate inward a large bowl. Add butter too cutting inward alongside a pastry blender until it resembles coarse crumbs. Stir inward almond extract. Reserve most 1 loving cup of the oat mixture. Press the residue of the oat mixture evenly into the bottom of the prepared pan.

Spread raspberry preserves over the overstep of the of the pressed oat mixture, leaving most a 1/2-inch border along the edges. Mix almonds alongside reserved oat mixture; sprinkle evenly over preserves too press downward gently. Bake at 350 for 25-30 minutes until edges are golden. Cool inward pan. Lift past times edges of the foil onto a cutting board too cutting into pocket-sized bars.

Caramel-Walnut Bars

(Printable recipe)

1 1/4 c. oats

1 c. + 3 T. flour, divided

1 c. packed nighttime chocolate-brown sugar

2/3 c. butter, at room temperature

1 c. caramel H2O ice cream topping

3/4 c. chopped walnuts

Line an 8" or 9" foursquare baking pan alongside foil; lightly grease foil. Combine the 1 c. flour, oats, too chocolate-brown carbohydrate inward a large bowl. Add butter too cutting inward alongside a pastry blender until the mixture resembles coarse crumbs. Press most 1/2 of the mixture into the bottom of the prepared pan. Bake at 350 for most 10 minutes, or until the overstep looks dry out too tiny cracks appear. Remove from oven too sprinkle alongside walnuts.

Stir together caramel topping too the remaining 3 T. flour until blended. Pour over walnuts, leaving most 1/2" to 1" border along the edges. Sprinkle alongside remaining oat mixture too press downward gently. Bake at 350 for 20-25 minutes until edges bubble slightly.

Cool for a flake on a wire rack. Using the edges of the foil, elevator the bars from the baking pan. Pull foil dorsum from the sides of the bars piece they are all the same warm - otherwise, the caramel may harden onto to the foil. Refrigerate bars for 1 hr to brand cutting easier. Cut into pocket-sized squares.

Lemon-Coconut Bars

(Printable recipe)

Crust:

1 c. flour

1/2 c. sugar

1/2 c. butter

Topping:

two eggs

2/3 c. sugar

two T. flour

3 T. fresh lemon juice

two tsp. grated lemon peel

1 1/2 c. sweetened flaked coconut

For the crust: Line an 8" or 9" foursquare baking pan alongside foil; lightly grease foil. Mix flour too sugar. Add butter too cutting inward alongside a pastry blender until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake at 350 for xx minutes, or until golden brown.

For the topping: Beat eggs, sugar, flour, too lemon juice alongside an electrical mixer until good blended. Add lemon tegument too coconut; trounce only until blended. Spread over crust. Bake at 350 for 25-30 minutes until edges are golden. Cool inward pan. Lift past times edges of the foil onto a cutting board. Cut into pocket-sized bars.