Jen's Lemon Bars

This a recipe I got from my good

friend and neighbor Jen.

They are simple and fantastic all at the same time.

The crust has a shortbread quality to it and the filling is super lemony!

This is my go-to recipe, since I always have the ingredients on hand

and they just hit the spot.

Jen's Lemon Bars:

Crust:
2 c. flour
1 c. butter
3/4 c. powdered sugar
1/2 t. salt

Preheat oven to 350 degrees.
Combine until a dough forms. Spread dough (I use my hands) into a sheet cake pan, the one I use is 13x15, but larger would work too.
Bake crust for 13-15 minutes.

Filling:
4 eggs
2 c. sugar
4 T. lemon juice
1 t. lemon extract (I added this because I like intense lemon flavor, it's optional)
1/2 t. baking powder
1/4 c. flour

Mix all ingredients for the filling together. When smooth, pour onto the hot crust and return to the oven for 20-25 minutes, until light brown and filling is set.

Sprinkle with powdered sugar if desired.

Bon Appetit!

Dulce de Leche Bars

My biggest problem with this recipe is the part where it says, "Cool 1 hour." I don't have that kind of self control...
These bars are ooey and gooey - both perfect words to describe these scrumptious bars!

Look at the caramel!!!

Dulce de Leche Bars:

2 rolls (16.5 oz each) Pillsbury refrigerated sugar cookies

1 3/4 c. quick-cooking or old fashioned oats

2/3 c. packed brown sugar

2 t. vanilla

1 bag (14 oz) caramels, unwrapped

1/2 c. butter

1 can (14 oz) sweetened condensed milk (not evaporated)

3 T. caramel topping

Heat oven to 350 degrees. In a large bowl, break up 1 roll of cookie dough. Stir or knead in

3/4 c. of oats, 1/3 c. brown sugar and 1 t. vanilla until well blended. I used my Kitchen Aid mixer for this step. With floured fingers, press mixture evenly in bottom of ungreased 9x13 inch pan to form a crust.

Bake 13-18 mins or until light golden brown.

In the same bowl, break up remaining cookie dough. Stir in remaining 1 c. oats, 1/3 c. brown sugar and 1 t. vanilla until well blended. Set aside.

In a large saucepan, heat caramels, butter and condensed milk over medium low heat, stirring frequently, until caramels are melted and the mixture is smooth.

Spread caramel mixture over the crust. Crumble remaining cookie dough mixture evenly over caramel. Bake 20-25 mins longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate until firm, about 1 hour.

Drizzle caramel topping over bars. Cover and refrigerate any remaining bars.

Bon appetit!