Lemon Gingerbread Bars
Kirkland Signature/Jelly Belly
1/3 cup molasses
1/4 cup packed
2 tablespoons shortening
3 tablespoons cold water
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons pumpkin
1/4 teaspoon salt
1 cup granulated sugar
1 tablespoon grated
3 tablespoons lemon juice
1/4 teaspoon salt
3 large eggs
5 ounces Jelly Belly jelly
beans in holiday colors
Preheat oven to 350°F. Grease a 13-by-9-by-2-
To prepare the gingerbread, stir together molasses,
brown sugar and shortening in a large bowl. Stir in
cold water. Blend in flour, baking soda, spice and salt.
Press dough onto the bottom and 1/4 inch up the
sides of the pan. Bake for 10 minutes.
Meanwhile, prepare the filling. In a bowl, beat sugar,
lemon peel, lemon juice, baking powder, salt and
eggs with a wire whisk for about 1 minute, or until
well mixed. Pour over the hot crust. Bake for 20-25
minutes, or until set.
Let cool completely. Sprinkle with confectioners’
sugar. Cut bars into 6 rows by 4 rows. Decorate with
jelly beans, gently pressing into the filling. Makes
Tiramisu Cheesecake Bars
1 pouch Betty Crocker
sugar cookie mix
2 tablespoons Gold Medal
1/3 cup butter or
1 egg, slightly beaten
2 8-ounce packages
cream cheese, softened
1 14-ounce can sweet-
ened condensed milk
1 tablespoon instant coffee
2 teaspoons vanilla
1 cup miniature semisweet chocolate chips
6 ounces cream cheese,
1/2 cup whipping cream
Chocolate curls (optional)
Preheat oven to 350°F. Coat a 13-by-9-inch pan with
To prepare the base, combine ingredients and stir
until a soft dough forms. Press into bottom of pan.
Bake for 15-18 minutes, or until light golden
brown. Let cool.
To prepare the filling, in another bowl, beat cream
cheese until smooth. Add condensed milk; beat until
blended. Beat in coffee, vanilla and eggs. Stir in
chocolate chips. Pour over cookie base. Bake for
35-40 minutes, or until set. Let cool for 30 minutes.
Refrigerate for 30 minutes to cool completely.
To prepare the topping, beat cream cheese on medium
speed until smooth. Gradually beat in whipping
cream; beat 2 minutes longer, or until fluffy. Spread
over cooled bars. Refrigerate for 2 hours. Garnish with
chocolate curls. Makes 36 bars.