kansasgirl
Senior Cook
These are really wonderful. I think that they are almost more of a dessert than a cookie bar.
Pear Custard Bars
Crust:
1/2 c butter, softened
1/3 c sugar
3/4 c flour
1/4 ts vanilla extract
2/3 c macadamia nuts, chopped
Filling:
8 oz cream cheese, softened
1/2 c sugar
1 egg
1/2 ts vanilla extract
1 can pear halves, drained
1/2 ts sugar
1/2 ts ground cinnamon
Lightly grease a 8 in baking pan. Preheat oven to 350F
1.In a mixing bowl, cream butter and sugar. Beat in flour and vanilla until combined. Stir in nuts.
2.Press into greased baking pan. Bake for 20 minutes or until lightly browned. Cool on a wire rack.
3.Increase heat to 375F. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust.
4.Cut pears into 1/8 in thick slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears.
5.Bake at for 27-30 minutes. Center should be just set and still slightly soft; it will become firmer while cooling. Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting.
Pear Custard Bars
Crust:
1/2 c butter, softened
1/3 c sugar
3/4 c flour
1/4 ts vanilla extract
2/3 c macadamia nuts, chopped
Filling:
8 oz cream cheese, softened
1/2 c sugar
1 egg
1/2 ts vanilla extract
1 can pear halves, drained
1/2 ts sugar
1/2 ts ground cinnamon
Lightly grease a 8 in baking pan. Preheat oven to 350F
1.In a mixing bowl, cream butter and sugar. Beat in flour and vanilla until combined. Stir in nuts.
2.Press into greased baking pan. Bake for 20 minutes or until lightly browned. Cool on a wire rack.
3.Increase heat to 375F. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust.
4.Cut pears into 1/8 in thick slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears.
5.Bake at for 27-30 minutes. Center should be just set and still slightly soft; it will become firmer while cooling. Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting.
