Chocolate Chip Nutella Cheesecake bars

Recipe from Bakers Royale

Chocolate Chip Nutella Cheesecake bars

Ingredients:For the cookie layer
225g batch cookie dough (see here)For the cheesecake layer225g cream cheese
80ml (1/3 cup) nutella
1 egg
100g (½ cup) caster sugar
½ tsp vanilla extract
For the chocolate topping
170g chocolate (milk or dark)
1tsp golden syrup
70g (5tbsp) unsalted butter

Method:
1. Preheat the oven to 180c/350F/mark 4 and line an 8x8 inch pan with foil.

2. Press the cookie dough layer into the bottom of the prepared pan.

3. For the cheesecake layer, beat together the cream cheese and nutella, then add the egg, sugar and vanilla. Pour over the cookie dough layer and bake for 15-20 minutes, or until the cheesecake layer has set. Transfer to a wire rack to cool.

4. For the chocolate topping, place the chocolate, golden syrup and butter into a heat proof bowl and set over a pan of simmering water. Heat, while stirring, until all the ingredients have melted together. Pour the mixture over the top of the cheesecake layer and leave to cool to room temperature before refrigerating for at least 8 hours.

Blackberry Pie Bars

Recipe from Always with Butter

Blackberry Pie Bars

Ingredients:
For crust
zest of 2 lemons
300g (1 1/2 cups) caster sugar
470g (3 cups) plain flour
¼ tsp salt
340g (1 1/2 cups) cold unsalted butter, cubed
For the filling
4 eggs
400g (2 cups) caster sugar
240ml (1 cup) sour cream
60g (1/4 cup) plain flour
pinch salt
6 cups blackberries, fresh or frozen
     

Method:
1. Preheat the oven to 170C/325F/mark 3. Grease and line a 9x13 inch pan.

2. Pulse the lemon zest and sugar in a food processor. Add the flour and salt, then the butter, pulsing until the mixture resembles coarse crumbs. Place 1 1/2 cups of the mixture in the fridge, for the topping.

3. Press the remaining mixture into the bottom of the prepared pan. Bake for 15-20 minutes, or until golden brown.

4. For the filling, beat together the eggs, sugar, sour cream, flour and salt. Fold in the blackberries and pour over the crust. Sprinkle over the topping, then bake for 45-55 minutes, or until the top has lightly browned.

Blueberry Vanilla Tarts

Recipe from Gourmet Traveller

Blueberry Vanilla Tart

Ingredients:

For the shortcrust pastry

225g unsalted butter

100g caster sugar

1 egg, beaten

350g plain flour

For the frangipane

100g unsalted butter

100g caster sugar

3 eggs

40g plain flour

125g ground almonds

For the crème patissière

1ltre milk

1tbsp vanilla bean paste

250g caster sugar

6 egg yolks

40g plain flour

40g corn flour

blueberries

icing sugar, to dust

     

Method:

1. For the frangipane, beat together the butter and sugar for two minutes, then gradually add the eggs. Once combined, add the flour and almonds and beat for a minute. Cover and refrigerate overnight.

2. For the pastry, cream together the butter and sugar, then beat in the egg. Gradually add the flour, then refrigerate for 1-2 hours. Roll out the pastry to 3mm thickness and use to line individual tartlet tins or one larger tart tin. Refrigerate for a further 20 minutes.

3. Preheat the oven to 180C/350F/mark 4. Cover the pastry with baking paper, then fill with baking beans or raw rice and blind-bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes, or until the pastry is dry and light golden brown. Remove from the oven, fill the tart/tartlets with the frangipane and bake for 10 minutes or until golden brown.

4. For the creme patissière, place the milk, vanilla and sugar in a large saucepan and bring to the boil. In a large heatproof bowl, whisk together the egg yolks and flours. Gradually pour the hot milk mixture into the egg-flour mixture, whisking constantly. Return to the saucepan and cook over a medium heat to thicken. Reduce the heat and cook gently for 5 more minutes. Transfer to a heatproof bowl and leave to cool to room temperature.

5. Once the creme patissière has cooled, use to fill the pastry case/cases and top with the blueberries, then dust with icing sugar.

Blackberry White Chocolate Crumble Bars

Recipe from Dallas News

Blackberry White Chocolate Crumble Bars

Ingredients:

100g (¼ cup plus 3tbsp) unsalted butter

106g (½ cup) light brown soft sugar

156g (1 cup) plain flour, sifted

¼ tsp salt

¼ tsp bicarbonate of soda

90g (1 cup) quick cook oats

255g (1 ½ cups) white chocolate, chopped

170g (½ cup) blackberry jam

100g blackberries, fresh or frozen

     

Method:

1. Preheat the oven to 170C/325F/mark 3. Grease and line an 8x8 inch pan.

2. Cream together the butter and sugar until pale and fluffy. Mix in the flour, salt and bicarbonate of soda, then stir in the oats.

3. Press two-thirds of the crumb mixture into the base of the prepared pan. Sprinkle the white chocolate pieces over the base and spread the jam on top. Sprinkle over the blackberries, and then the remaining crumble mixture. Press the crumb mixture down firmly, then bake for 30 minutes before cooling and slicing into 24 pieces.