How to Make "Triple Treat Holiday Bars" from the 1970s
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There are so many Christmas cookies in the globe that information technology'south hard to choice a favorite. When information technology'due south time to bake, how are you lot supposed to choose between Buttery Spritz Cookies or soft Vacation Cutout Cookies or our best-favorite Peppermint Meltaways, or… well, something else? It'south incommunicable!
Merely then nosotros stumbled upon a recipe for "Triple Treat Vacation Treat Bars" that Gilded Medal Flour published in the 1970s. It starts with a single easy sugar cookie base, and adds a whipped sugar frosting and a variety of toppings to make three dissimilar succulent bar cookies, each one a crowd-pleaser.
Here's what we learned when we made these retro 3-in-one cookie bars ourselves.
How to Make Triple Treat Holiday Bars
Ingredients
- 1 loving cup sliced natural almonds, finely chopped
- 1 loving cup packed brown sugar
- i cup butter, softened
- ane egg
- 1 teaspoon vanilla (or 1/2 teaspoon vanilla extract and one/2 teaspoon almond extract)
- ane/4 teaspoon salt
- 2 cups all-purpose flour
- 3 cups confectioners' sugar
- ane/4 loving cup margarine, softened
- one teaspoon vanilla
- i tablespoons milk
- 1/ii cup diced red candied cherries
- 2 squares (ii ounces) unsweetened chocolate, melted and cooled
- Whole almonds, for decorating
Tools You'll Need
Directions
Step i: Make the cookie base
Preheat your oven to 300°F. Set bated ¼ loving cup of the chopped almonds; add the remaining ¾ cup to a large mixing basin with the brown sugar, butter, egg, vanilla and salt. Utilise a mixer to cream together until fluffy, and then gradually mix in the flour on low speed.
Stride 2: Time to bake!
Press the cookie dough evenly into the bottom of a ix×13-inch baking pan. Broil 20-25 minutes until the cookie base is light chocolate-brown. (Information technology will still be soft.) Remove to a wire rack, and allow to cool completely.
Step 3: Brand the frosting
Using a mixer, shell the softened butter, confectioners' sugar, vanilla and about ii tablespoons of milk together until fluffy, adding some other spoonful or ii of milk if the frosting is too thick to be spreadable.
Pace 4: Decorate the cookies
Spread the frosting over the crust, and so lightly score the frosting into thirds. Sprinkle ¼ loving cup of finely chopped almonds over i section; in the center department, spread melted chocolate over the frosting. Decorate the last third with candied cherries, pressing down lightly to make them stick.
Arctic for most 15 minutes, then cut into individual confined earlier the chocolate has fully gear up.
Hither's What I Thought
Maybe it'southward because I have an adult palate on account of being, well, an adult, but these cookies were style besides sweet for me, and that's all because of the frosting.
3 cups of powdered carbohydrate is a lot of carbohydrate; when divided into 15 bar cookies, that comes out to a little less than ¼ cup of sugar per cookie! And that doesn't have into account the sugar in the cookie base, or the carbohydrate in the maraschino cherry topping. If you'd similar to make this cookie, I highly suggest you use only two cups of confectioners' saccharide in the frosting, so give it a taste, and add additional saccharide as you see fit.
The original recipe doesn't call for lining your blistering pan, considering in that location's enough butter in the dough to brand sure the cookies won't stick to the pan. However, this can make it tough to remove the cookies from the pan. To make things easier for yourself, line the pan with a sheet of parchment newspaper that overhangs the edges; once the cookies have set you can elevator the parchment paper direct out of the pan.
Something I like almost this recipe is how easily customizable it is. Once the cookies are frosted, you lot're free to utilize whatever toppings yous desire, and because the base of operations is so elementary, you don't take to worry much almost clashing flavors. You lot tin top your cookies with other chopped nuts, shredded coconut, sprinkles, caramel or anything else you call up volition be a oversupply-pleaser.
Easy 13×9 Christmas Dessert Ideas
Eggnog Tres Leches Cake
When the holidays scroll around, my family eagerly anticipates sampling this block. Its rich eggnog flavor is delightful. —January Valdez, Chicago, Illinois
Need a new 13x9 pan? Check out this nonstick version from Taste of Dwelling'south bakeware line.
Frozen Peppermint Delight
If you're looking for a dessert that's festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will accept guests request for seconds. —Pam Lancaster, Willis, Virginia
Hot Chocolate Tiramisu
Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It'due south best if eaten within ii days—if information technology fifty-fifty lasts that long! —Cathy Geniti, Saratoga Springs, New York
Cranberry Amaretto Breadstuff Pudding
This is an update to a recipe that's been in our family for 3 generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is my favorite fashion to end whatsoever commemoration'due south meal. —Jennifer Evans DaCastello, Virginia Beach, Virginia
Old-Time Butter Crunch Candy
Both my children and my grandchildren say the season wouldn't be the same without the large tray of candies and cookies I prepare. This 1's the well-nigh pop role of that drove. We beloved the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas
Peppermint Brownies
My grandmother encouraged me to enter these mint brownies in the canton fair some years ago—and they earned top honors! They're a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
Bread Pudding with Bootleg Caramel Sauce
My famous bread pudding is a sugariness way to make use of the day-erstwhile dinner rolls that didn't get gobbled upward at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. —Anita Geoghagan, Woodstock, Georgia
Caramel Snickerdoodle Bars
What did I do when I couldn't make up one's mind between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved fifty-fifty better with caramel, always a favorite ingredient. —Niki Plourde, Gardner, Massachusetts
Deep-Dish Apple Pie
This recipe is a winner! The chaff is so flaky and the filling is sure to please anybody. —Salem Cross Inn, West Brookfield, Massachusetts
Christmas pieCaken is here for the holidays, but there's simply one identify to find it.
Cinnamon Brownies
For Christmas one yr, a friend gave the states a pan of these succulent brownies. Before I figured out their secret was cinnamon, half the pan was already gone! —Gail Mehle, Rock Springs, Wyoming
Gingerbread Meringue Bars
For the all-time of both worlds, I combined my grandmother'south gingerbread recipe with my aunt's special brown carbohydrate meringue. The result? These lovable holiday-perfect confined that have become a new family tradition. —Eden Dranger, Los Angeles, California
Chocolate Peanut Butter Crunch Bars
My twist on rice crispy bars includes crunchy crushed pretzels. Then I elevation them with a creamy peanut butter blanket and rich chocolate topping. Garnished with peanuts and even more pretzels, I don't retrieve I'd ever get back to plain old bars once more. —Sherri Melotik, Oak Creek, Wisconsin
Double Nut Baklava
Information technology may take some time to brand this rich, buttery treat, but it'south well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana
White Chocolate Cranberry Blondies
Friends sometimes inquire me to make these for wedding receptions. For a fancier presentation, I cutting the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington
German Chocolate Tres Leches Cake
I beginning tried tres leches cake while in Ecuador several years agone. Since then, I've changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-simply care for. —Lisa Varner, El Paso, Texas
Carmine Kokosnoot Bars
I came across these easy maraschino cherry bars while stationed at a Michigan Air Force base in 1964 and take been making the recipe ever since. My children don't call back an event is special unless they are part of it. —Marguerite Emery, Orland, California
Maple-Glazed Cinnamon Chip Bars
When I make these, the kitchen smells like Christmas. Cinnamon chips add fabulous flavor to the bars, and the maple coat fancies them up a bit. —Lyndi Pilch, Springfield, Missouri
Fudgy Macaroon Confined
Anyone with a sweet molar will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, Eastward Lansing, Michigan
Butterscotch Apple Block
"My family ofttimes requests this easy old-fashioned cake for go-togethers—especially in the fall," writes Beth Struble from Bryan, Ohio.
Berry Dream Cake
I use cherry gelatin to requite a boxed block mix an eye-appealing marbled effect. It's then festive-looking. Peak it with whatsoever fruit you like! —Margaret McNeil, Germantown, Tennessee
Tiramisu Cheesecake Dessert
Tiramisu didn't practice it for me until I tried this recipe with its luscious layers of cheesecake. It's ane of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois
Chocolate Maple Confined
My family runs a maple syrup operation, and I'chiliad e'er looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Raspberry White Chocolate Confined
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what'due south more appealing—the bonny look of the confined or their incredible aroma while they're baking! Anybody who tries these asks for the recipe. —Mimi Priesman, Footstep, Florida
Mississippi Mud Pie
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. At present I get in for everyone because it's and so easy to ready and everyone loves it! —Elizabeth Williston, Thibodaux, Louisiana
Sacher Torte Squares
Sacher torte is a Viennese block that requires several steps. My squares are an easy alternative, but they still characteristic the classic apricot and chocolate flavors. —Arlene Erlbach, Morton Grove, Illinois
Glazed Ginger Confined
I tin't think of the holidays without these luscious bars. The smell and season of ginger are just correct for the flavor, and the light glaze adds the perfect corporeality of sweetness. —Darlene Brenden, Salem, Oregon
Source: https://www.tasteofhome.com/article/we-made-triple-treat-holiday-bars-from-1971/
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