Candy-Topped Bars Recipe

4.5 2 6
Candy-Topped Bars Recipe
Candy-Topped Bars Recipe photo by Taste of Home
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Candy-Topped Bars Recipe

Read Reviews
4.5 2 6
Publisher Photo
These yummy colorful bars from Renee Anderson of Franklin, Tennessee have a nutty shortbread crust and a sweet cream cheese filling.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 to 1 cup M&M's miniature baking bits

Directions

In a large bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1/2 cup for topping. Press remaining crumb mixture into a greased 9-in. square pan. Bake at 350° for 12-15 minutes or until edges are lightly browned.
In a mixing bowl, beat cream cheese and sugar. Add egg, milk, lemon juice and vanilla; mix well. Pour over warm crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes or until set. Immediately sprinkle with baking bits. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 16 servings.
Originally published as Candy-Topped Bars in Taste of Home October/November 2004, p45

Nutritional Facts

1 slice: 226 calories, 16g fat (8g saturated fat), 45mg cholesterol, 107mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 3g protein.

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  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 to 1 cup M&M's miniature baking bits
  1. In a large bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1/2 cup for topping. Press remaining crumb mixture into a greased 9-in. square pan. Bake at 350° for 12-15 minutes or until edges are lightly browned.
  2. In a mixing bowl, beat cream cheese and sugar. Add egg, milk, lemon juice and vanilla; mix well. Pour over warm crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes or until set. Immediately sprinkle with baking bits. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 16 servings.
Originally published as Candy-Topped Bars in Taste of Home October/November 2004, p45

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MY REVIEW
khegeman User ID: 2379383 272661
Reviewed Sep. 5, 2017

"Delicious. My kids don't care for nuts, so we left out the pecans."

MY REVIEW
1275 User ID: 6324211 72832
Reviewed Nov. 5, 2011

"This is delicious! These bars are SO good, and easier to eat and make than a regular cheesecake. Instead of using M&M's , try using mini chocolate chips. I also left out the step for reserving 1/2 cup for topping. You do not taste it much on the top so I put all the crust on the bottom. I will make this again- it was a great recipe!"

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