Scotch Bars??? Shortbread Bars??? or what???
I'm gearing up for fall. I love to cook and bake in the fall, but not so much in the summer. It's like summer is over and it's time to cook and bake again. I told my husband I'm on strike right now...no cooking for me. But, I broke down and made some bars for us to munch on.
The Hershey shortbread bars are an old favorite from my childhood. My best friend's Mom would make these for us kids. She called them Scotch bars. To this day, I have no idea why they were called that. However, I really don't care what they're called, because they are that good.
The recipe is a basic shortbread cookie base. Shortbread is made basically with flour, butter, vanilla, and sugar. This recipe however does include one egg yolk. Once baked, you lay 4-6 Hershey bars (depending on how much you love chocolate) on top and let them melt. Top with some chopped walnuts and viola' you have Scotch bars. They are crispy and chocolaty and wonderful. Every time I make them for us, I think back to my childhood.
Scotch Bars (a.k.a. Hershey Shortbread bars) Recipe
Ingredients:
- 1 cup butter (no substitutes) softened
- 1 cup brown sugar, packed
- 1 egg yolk
- 1 tsp. vanilla extract
- 2 cups flour
- 1/4 tsp. salt
- 4-6 Hershey bars
- 1/2 cup walnuts, chopped
Directions:
- In a mixing bowl cream butter and brown sugar
- Add egg yolk and vanilla and mix well.
- Combine flour and salt and add to creamed mixture and mix well.
- Press mixture onto a greased 15"x10"x1" baking sheet.
- Bake at 350℉ for 15-18 minutes or until golden brown
- Immediately place Hershey bar pieces all over the crust.
- Let stand for a few minutes so the chocolate melts.
- Spread the melted chocolate evenly on the crust.
- Sprinkle with chopped walnuts
NOTE: When spreading the mixture on to the baking sheet, spread as thin as possible, making sure it is even all the way around. I like my Scotch bars crispy. So the thinner the better. I love the crunch!
Carrot Bars Made With Two Jars of Baby Food (Carrots)
Next up...Carrot Bars with Cream Cheese Frosting...Many of my recipes are from friends and relatives that I have used over and over again over the years. This one is no exception.
When we first got married we moved to the East side of St. Paul into a brand new side by side home. We were both very excited because the house we previously lived in was only a one bedroom. Now we had two. It was so nice for us to have another bedroom for our little girl.
Anyway, all the people that moved into these side by side homes became good friends. One of our neighbors was a great cook and baker. I learned a lot from her. This recipe is one of hers. It's quick and easy and every man in the world loves carrot cake or carrot bars with cream cheese icing. So I'm sure they will be pleased when you cut into those creamy carrot bars.
A few weeks ago I posted a recipe for Texas Carrot Sheet Cake. This recipe is similar. However, you will need two jars of baby food (strained carrots) to make the bars. This recipe is made in a regular 9 "x12" cake pan.
So this recipe is not only good, it is also cost friendly. Two jars of baby strained carrots were only $.68 each. Although I think when my kids were babies, they were only $.13 each...LOLOL! But considering everything is pretty expensive now, this recipe is sure to please your wallet too.
I love this recipe because it's just basically mixing the ingredients all together and pouring into a 9"x13" cake pan. I usually mix the wet ingredients with the sugar and eggs first and then add the dry ingredients. I don't like lumps, so by adding the flour to the dry ingredients last makes the batter not lumpy.
I also add chopped walnuts to the batter. Again, I have this crunch thing going on and adding nuts makes them even better. Bake for around 25 minutes, but check it after 20 minutes. My oven is on the cool side, so I just check it with a toothpick poked into the center to make sure it's done.
Carrot Bars Made With Two Jars of Baby Food Recipe
Ingredients:
- 1 1/4 cups flour
- 1 tsp. soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 eggs
- 1 cup sugar
- 3/4 cup oil
- 1/2 cup nuts, chopped
- 2 jars strained carrots baby food
Directions:
- Mix wet ingredients and sugar in a mixing bowl.
- Sift together flour, soda, cinnamon, and salt in another bowl.
- Add wet ingredients to the dry ingredients and mix until smooth
- At this point, you can add nuts or not.
- Pour batter into a 9"x13" greased cake pan
- Bake at 350℉ for 20-25 minutes or until toothpick inserted into the center comes out clean.
- Place on rack to cool
Frosting:
After bars have cooled mix 1 1/2 cups powdered sugar, 1 pkg. (3 oz. cream cheese), 1/4 cup butter and 1 tsp. vanilla. Beat until creamy and spreadable.
One Final Thought
I have to confess I do have a sweet tooth. My absolute favorite bakery item is a really good cookie. But, I also like bars, cakes, bread, pies and whatever is sweet in the house. Not so great for an older person...LOL!
My mom was the same way. She lived a very long life (she lived to be 90) and I'm pretty sure it was because she had to have her cookies in the morning with coffee. When I went to visit her there were always cookies in the cupboard. I'm exactly the same way. I figure should I have a bowl of oatmeal or maybe two oatmeal cookies???...same ingredients...LOL!
Anyway, baking is definitely my thing. Bars are great, because they are easy to make and who doesn't love a bar with Hershey candy bars on top or a carrot bar with cream cheese frosting on top? Easy recipes for busy ladies and gents in their busy lives.
One Final Thought...
I love both of these recipes. So good and so easy. I do hope you try them. The addition of Hershey bars on the shortbread bars makes them taste so good. Likewise, the baby strained carrots make the carrot bars so good. Of course, the cream cheese adds a lot also.
