Baking Bar Cookies Can Be A Real Time-Saver

Time is the main difference between bar cookies and other types of cookies.

Instead of baking sheet after sheet of the little pastries, the ingredients are assembled to create the same flavors in a single baking.

Bar cookies provide varied textures and shapes that can be adapted for any occasion. Cut them small for snack time. Make little diamonds or triangles with a squiggle of melted chocolate or frosting for tea time.

For a more substantial and elegant dinner dessert, place slightly larger bars in a puddle of compatible fruit or chocolate sauce and garnish with whipped cream, frozen yogurt, sliced almonds or fresh fruit.

Let your imagination and taste preferences be your guide as you serve these flavorful bars.

Yummy Rhubarb Squares

Adapted from “The Harrowsmith Country Life Baking Book,” these bars are bright, seasonal and great for entertaining.

Crust:

1 cup flour

1/3 cup powdered sugar

6 tablespoons butter or margarine

Filling:

1/4 cup flour

1 1/4 cups sugar

1/2 teaspoon salt

2 eggs, slightly beaten

3 cups diced fresh rhubarb

Topping:

3/4 cup flour

1/2 cup sugar

1/2 teaspoon cinnamon

1/3 cup butter or margarine

For crust, combine flour and powdered sugar; cut in butter until mixture is crumbly. Press into bottom of greased 9-inch square pan. Bake in preheated oven at 350 degrees for 12 to 13 minutes, or until lightly browned and remove from oven. (It will not be completely baked.)

Meanwhile, mix filling ingredients in large bowl. Pour over partially baked crust. Set aside.

For topping, combine flour, sugar and cinnamon. Cut in butter to form crumbly mixture. Sprinkle over filling. Bake 45 minutes more, or until topping is light golden brown and rhubarb is tender.

To serve, cut into squares or bars. If desired, serve with whipped cream or ice cream.

Yield: 9 (3-inch) squares.

Berry Berry Streusel Bars

Oatmeal Crust

1 1/2 cups quick or old-fashioned oats, uncooked

1 1/4 cups flour

1/2 cup firmly packed brown sugar

3/4 cup (1 1/2 sticks) margarine or butter, melted

Filling

1 cup fresh or frozen blueberries

1 teaspoon flour

1/3 cup raspberry or strawberry preserves

1/2 teaspoon lemon peel, optional

Preheat oven to 350 degrees. For crust, combine oats, flour and sugar; mix well. Add margarine, mix well. Reserve 1 cup of crust mixture; set aside. Press remaining oatmeal mixture onto bottom of an 8- or 9-inch square baking pan. Bake 13 to 15 minutes or until light golden brown. Cool slightly.

For filling, combine blueberries and flour in medium bowl; mix well. Stir in preserves and lemon peel, if used. Spread evenly over crust. Sprinkle with reserved oat mixture, pressing lightly.

Bake 20 to 22 minutes or until light golden brown. Cut into bars. Store loosely covered.

Yield: 16 bars.

Power Bars

Crust

1 cup brown sugar

1 cup butter or margarine, softened

1 tablespoon vanilla

2 1/2 cups whole wheat flour

1 cup rolled oats

3/4 cup finely chopped pistachios, almonds or walnuts

Topping

3 tablespoons butter or margarine

3 tablespoons brown sugar

6 tablespoons flour

6 tablespoons frozen orange juice concentrate

1 cup dark seedless raisins

1 cup dried apricot halves, slivered

1 cup whole pistachios, slivered almonds or coarsely chopped walnuts

For crust, combine sugar, butter and vanilla; beat well. Mix in flour, oats and chopped nuts until crumbly and moist. Lightly press into bottom of 10- by 15-inch pan. Bake at 350 degrees for 13 minutes.

For fruit layer, beat butter with sugar. Mix in flour and orange juice concentrate, then fruit and nuts. Spread fruit layer on crust, distributing evenly to edges. Return to oven to bake 15 minutes longer or until crust looks golden at edges and fruit is glossy. Cool, then cut into square bars. If desired, wrap bars individually and freeze.

Yield: 15 bars.

Linzer Coconut Squares

1 1/4 cups flour

1/4 teaspoon salt

1/2 cup (1 stick) butter or margarine, cut in chunks

3 tablespoons (about) cold water

2 eggs

1/2 cup sugar

2 2/3 cups flaked coconut

1/3 cup raspberry, apricot or strawberry preserves

Preheat oven to 425 degrees. Mix flour and salt in medium bowl. Cut in butter until coarse crumbs form. Sprinkle water over mixture while tossing to blend well. Press evenly onto bottom of lightly greased 9-inch square pan. Bake 20 minutes or until lightly browned. Decrease oven temperature to 350 degrees.

Beat eggs in large bowl with electric mixer on high speed. Gradually add sugar, beating until thick and light in color. Gently stir in coconut. Spread preserves over crust to within 1/4 inch of edges. Carefully spread coconut mixture over preserves.

Bake 25 minutes or until golden brown. Cool completely on wire rack. Cut into bars.

Yield: 2 dozen.

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