Summery Mango Bars! A jammy layer of fresh mango sandwiched between a coconut biscuit base and crumbly topping, finished with a lime glaze. Stellar flavour combination that screams of summer! That mango layer is everything – juicy and generous.

The annual mango recipe!

I intended to kick off this post by cheerfully introducing it as part of my yearly tradition of sharing a mango recipe each summer.

However, a quick look through my past creations made me realize that calling it an “annual tradition” might be a stretch. There were the 2023 Mango Muffins and the 2022 Yum Cha Mango Pancakes, but the one before that was all the way back in 2019—a Prawn, Avocado, and Mango Salad.

Let’s chalk up the three-year gap to the pandemic and officially get back on track.

Presenting the summer of 2025 mango recipe: MANGO BARS!!! ☀️☀️

Ingredients for Mango Bars

Here’s what you need to make the mango bars.

Mango filling

You will need two, big, ripe mangoes for this recipe. And yes, it can be made with canned mango!

• Mangoes – Use any variety you like. And it goes without saying the sweeter and riper they are, the better!

  Canned mango – Use mangoes in unsweetened juice if you can, so it’s less sweet. Drain well in a colander then use per the recipe, cutting if needed to make the slices thinner. I do prefer the texture of the filling made with slices rather than diced, but dicing does work too. Cut them into ~6mm / 1/4″ cubes.

• Cornflour / cornstarch – This helps the juices thicken a touch into a syrup, rather than the watery juices running into and soaking the base. We only use 1 1/2 teaspoons (don’t go overboard else it makes the mango layer unpleasantly gluey).

• Sugar – I know it sounds insane to add sugar into sweet ripe mangoes, but hear me out! Just 2 tablespoons helps the juices become syrupy (combined with the cornflour) which suspends in the mango layer, rather than watery juices running into the base. Discovered after multiple attempts of making a sugar-free filling and not being thrilled with the mango layer!

Coconut base and crumb

This is based on the lovely crumb and base in my Raspberry Bars, with the addition of coconut which I really wanted because – coconut! Mango! Fab! I originally omitted the oats but then put it back in because I think it adds good texture to the base rather than just being a thick plain shortbread-style slab. It was still nice, but I thought was just a little too sandy for the thick layer of juicy mango. So, yes to the oats!

• Flour – Just regular plain / all-purpose flour. Self raising flour is not recommended here, it has too much baking powder in it for this recipe, the base and crumb will puff up too much.

• Desiccated coconut – Or finely shredded coconut. Just not coconut flakes, they are too large. Also, please use unsweetened.

• Oats – Regular plain rolled oats aka traditional oats. Not steel cut, not quick cooking, and not flavoured ones.

• Unsalted butter – Melted. If using salted, just skip the salt.

• Sugar – Just half a cup (100g) of white sugar. Not too sweet! I use white sugar so the base is whiter – fresh summery colours against the orange mango – but brown sugar works too. The crust will just be a pale brown and the surface gets a little more colour.

• Egg – Makes the mixture bind together. No need to bring to room temperature in this recipe. Use a large egg (50-55g/2oz), sold in cartons labelled as “large eggs” or 600-660g for a dozen. More on eggs for baking here.

• Salt – Standard baking ingredient these days, to bring out the flavours in the other ingredients.

How to make my Mango Bars

In all honesty, cutting the mangoes takes the most time here. But that’s a pleasurable task because you get to snack on all the offcuts as you go, and the chef gets to suck the seed!

1. HOW I CUT MANGO

I found the mango layer texture is nicer using slices rather than dicing (turned into mush). So use the cheeks first then the offcuts from around the seed only if needed to make up the full 2 1/2 cups we need.

1. Cheeks first – Stand the mango upright on the wider side (ie the side that was attached to the tree). Cut the cheek of the mango off each side of the seed, aiming to leave as little flesh as possible on the seed.

2. Scoop out – Then using a large spoon or scooper (the sharper the edge, the easier it is), scoop the flesh out of the skin in one large piece.

3. Slicing – slice the cheeks into 3 – 4 mm / just shy of o.2″ thick slices. Too thin = breakage when tossed, too thick = slippery and harder to cut/eat. (Speaking from experience here).

   (If short of the amount required, cut the flesh around the seed and use that too). 
   

4. Measure – Measure out 2 1/2 cups (400g) mango slices into a bowl. The slices will flop and fold into a measuring cup so it’s pretty accurate. Don’t fret about some breakage. Then set aside. Do not toss with sugar yet. The mango will sweat and get too watery.

2. Base & crumb (same mixture)

We are using the same mixture for the base and crumbly topping. The mixture is a little wetter when it’s first mixed and pressed into the base. By the time you get to sprinkling it over the mango, it has dried out a bit to make it easier to crumble across the surface.

1. Mix – Melt the butter in a heatproof bowl in the microwave. Mix the sugar in first, then the egg. Then add everything else in one go (flour, baking powder, oats, coconut, salt) and mix until you can no longer see flour.

2. Mixed and ready to use!

3. Press – Measure out 1 3/4 cups of the mixture into measuring cups. (The remaining mixture is used for the topping). Press into the base using your hands, level it as best you can. Press firmly to level the surface but no need to press super firmly (ie not like your favourite torture-but-highly-effective Chinese masseuse working on your back).

4. Mango tossing – Now we can prepare the mango layer! Sprinkle the sugar and cornflour across the surface of the mango and use your hands to gently toss to disperse.

5. Mangoes layer – Pour all the mangoes onto the base and spread out evenly.

6. Crumbly topping – Crumble the remaining topping across the surface. Larger crumbles = more high impact crunchy patches on surface and more mango exposure but slightly harder to cut neatly (I go for this, pictured). Smaller crumbles = easier to cut (more practical, better for impressing).

7. Bake for 30 minutes in a 180°C/350°F oven (160°C fan forced) until the surface is light golden.

8. Cool for 2 hours on the counter before drizzling with glaze, if using. (Speed things up – 30 minutes on counter, 30 minutes in fridge).

3. lime drizzle glaze

The trick with glazes is to make them just thin enough so they can be drizzled across the surface and they spread slightly, but thick enough to set so you can still see it. If the glaze is too thin, it spreads and sinks into the cake/bars etc and disappears = disappointing. 😭

1. Mixing – Put the icing sugar, lime zest, juice and vanilla in a bowl. Then mix with a small whisk until throughly combined.

2. Consistency – Goal: honey consistency, not maple syrup which is too thin. Glazes can go from too thick to too thin with just the tiniest amount of extra liquid. So if your glaze needs thinning, only use 1/4 teaspoon at a time and mix it in thoroughly before adding more.

3. Drizzle randomly across the surface of the mango bars in any pattern you want.

4. Set and cut – Leave for 10 minutes to let the surface of the glaze set before cutting into 12 squares (normal, pictured) or 9 squares (greedy, always encouraged).

I take it back – Lime Glaze is not optional

I think I have written in a few places that the lime glaze is optional.

I’d like to retract that / caveat it. It is optional – no I can’t force you to make it – but it’s highly, highly recommended. Not only does it add a finishing pizzaz to these Mango Bars, as all glazes do to all deserts, but the little pop of lime flavour plays so nicely with the mango and coconut. I tried putting the lime flavour into the mango filling but it just got lost.

Embrace the mess

And lastly – be forewarned – it might get a little messy to eat if you take small nibbles. Crumble bars always are, but this one a little more than usual because of that generously juicy mango layer.

Solution is to either eat it in one or two big bites (my new taste testing team, my builders, opted for this) or embrace the mess (I opted for this).

Either way, it’s so enjoyable! – Nagi x

Watch how to make it

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Coconut mango bars with lime glaze

Recipe video above. I adore the combination of mangoes, coconut and lime is a no-fail combination, and here it is in handheld bar form. The contrast of the crispy base and crumbly coconutty topping sandwiching the juicy mango layer is so good! I also like the texture the oats add, that it's not too sweet, and straightforward to make. Honestly, cutting the mangoes takes the most time!

TOP TIP: Mango slices = terrific thick layer of juicy mango. Diced mango mostly turns into mush. Slicing wins!

Course Bars, Dessert, Slice, Sweet Baking

Cuisine Western

Keyword mango bars, mango dessert, mango recipe, mango slice

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling 2 hours hours

Servings 12 squares (or 9 larger ones)

Calories 291cal

Author Nagi

Ingredients

Coconut crumble base & topping:

• 125g/ 1 stick unsalted butter (Note 1 US conversion note)
• 1/2 cup caster/superfine white sugar (regular/granulated also ok)
• 1 large egg
• 1 1/2 cups flour , plain / all-purpose
• 1 cup oats (Note 2)
• 3/4 cup desiccated or finely shredded coconut , unsweetened (not flakes, too big)
• 1/2 tsp baking powder
• 1/4 tsp cooking salt / kosher salt (or 1/8 tsp table salt)

Mango filling:

• 2 1/2 cups (400 g) mango slices , 5mm/0.2″ thin, 2 large-ish mangoes (Note 3)
• 1 1/2 tsp cornflour / cornstarch
• 2 tbsp white sugar (don’t skip this even if mangoes are sweet, Note 4)

Lime glaze (optional – but not really!)

• 3/4 cup soft icing sugar / powdered sugar (Note 5)
• 1 tsp lime zest
• 3 tsp lime juice , plus more as needed (1/4 tsp at a time)
• 1/4 tsp vanilla extract

Cups – Metric

Instructions

Summary:

• Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8″ lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.

Full directions:

• Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8" panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.

Base & crumbs mixture:

• Melt butter – Cut the butter into ~1.25cm/1/2" chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)
• Mix – Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.

Assembling:

• Base – Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.
• Mango filling (do this just before use) – Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.
• Assemble – Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.
• Bake for 30 minutes until the surface is light golden.
• Cool – Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).
• Lime glaze – Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it's a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.
• Serve – Cut into 12 squares (sensible) or 9 (greedy). Devour!

Notes

1. Butter conversion (US bakers) – Astute bakers will notice that 125g butter does not equal 1 stick of butter, it is 113g. However, US cup sizes are also marginally smaller – 236ml v 250ml in most of the rest of the world. So the the lessor amount of butter is correct of the amount of flour, oats etc you use measured in US cups.

2. Oats – regular rolled oats / traditional coats. Not steel cut or quick cook.

3. Mangos:

• Measuring – The slippery slices will flop into the measuring cup quite easily. Don’t worry if some break. Be sure to use offcuts from around the seed!
• Variety – Use any you like, my favourites are (in order): Honey Gold, R2E2, Kensington Prides, Keitt. Calypso brings up the rear – common, pretty, cheap, least mangoey.
• Don’t toss mango with sugar until just before using else it will draw excess juice out of the mango. Follow recipe steps in the order they are written.

4. Sugar note – A bit of sugar with the cornflour in the mango layer makes it bake up a little “jammy” rather than turning into watery mush which was a problem in early versions I tried.

5. 🇦🇺 Icing sugar for Australians – Be sure to get SOFT icing sugar (packet will say as such) not pure icing sugar which is used for icing that sets hard like royal icing.

6. Butter melting – I cover the bowl with a couple of paper towels, do 30s on high, then 10 sec increments until mostly melted. Then finish melting by mixing. My days of cleaning microwave butter explosions are over!

Store in the fridge for 5 days though from day 2 and beyond, though base is pretty good for 2 days then does lose crispness. Still darn delish though! Not suitable for freezing.

Nutrition per bar, assuming 12 bars and the glaze is used.

Nutrition

Calories: 291cal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 58mg | Potassium: 155mg | Fiber: 3g | Sugar: 23g | Vitamin A: 641IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg

Mango madness!

Let’s make the most of them while we’ve got ’em!

No Bake Mango Cheesecake

Mango muffins

Mango pancakes

Prawn Mango Avocado Summer Salad

Homemade Mango Ice Cream Recipe (No Ice Cream Maker!)

Mango Daiquiri & Tales from a MANGO FARM!!

Thai Prawn, Mango and Avocado Noodle Salad

Life of Dozer

True love is giving up the mango seed:

Also – too much? Or – art? 🤔😂

The post Mango bars with lime glaze appeared first on RecipeTin Eats.

Blondies are butterscotch-flavoured bars that have a texture similar to brownies. I can practically guarantee these will become one of your go-to baking recipes from this day forth once you see how simple and customisable they are!

Blondies (butterscotch bars)

This is Smitten Kitchen’s Blondie recipe, verbatim. Which, if you are as much of a Smitten Kitchen fan as I am, is all you need to know to head into the kitchen, immediately 🙂

It is very rare for me to share a recipe without fiddling with it in some way. But when a recipe is as simple and good as this, and when I’ve tried to fiddle and failed, and tried a number of other blondie recipes which were more involved yet not as good, there’s just no need to muck around.

So thank you Deb, for your brilliant Blondie recipe! (Also thank you for your Blueberry Pie, New York Crumb Cake and Challah recipes. 🙂 )

What Blondies taste like

Blondies are apparently named as such because they are the pale version of chocolate brownies. Like brownies, they are moreishly chewy in the middle, have faintly crispy edges and the signature paper-thin crackly surface.

But rather than tasting of white chocolate, they are butterscotch flavoured. And this particular recipe actually, really tastes of butterscotch thanks to the addition of browned butter rather than regular melted butter. Which means … extra-nutty, buttery flavour simply by simmering melted butter for a few minutes before mixing it into the batter (seriously, that’s all you have to do).

I promise it’s worth it. Superior flavour for very little extra effort. I literally just plonk the butter in the saucepan then while it’s simmering, I line the pan and measure out the other ingredients. Very efficient workflow!

Ingredients in Blondies

Ignore the white choc chips and walnuts. Mentally replace with what you’ve got on hand. This is an excellent one for rounding up leftovers fruit and nuts to throw in!

• Butter – Just unsalted butter, straight out of the fridge. No need to soften, how good is that!

• Brown sugar – Either light brown sugar or regular brown sugar. Light brown sugar will make the Blondie paler, but regular brown sugar gives it a nicer butterscotch flavour. White sugar won’t result in the same flavour.

• Plain flour / all-purpose flour – Not self raising flour which has baking powder built in which would make it puff up.

• Egg – Just one “large egg” (which is ~50g / 2 oz each, sold in cartons labelled “large eggs” or are ~600g/1.2 lb for a dozen carton). Fridge cold is fine, no need to bring to room temp.

• Vanilla extract – For flavour. Vanilla extract trumps vanilla essence (which is imitation). I personally wouldn’t waste vanilla beans on this recipe – too precious!

• Salt – Cooking salt / kosher salt (coarse salt grains) for mixing into the batter and sea salt flakes (optional) for sprinkling on the surface.

• Add ins – Use 1 1/2 cups of anything you want that you think will go well with butterscotch / caramel flavours! Here are some suggestions

  • White chocolate chips and walnuts (pictured) – nod to traditional chocolate brownies

  • White chocolate and macadamia nuts – tried this, it’s stellar (think – easier version of Byron Bay copycat White Chocolate Macadamia Cookies)

  • White chocolate and hazelnuts or almonds – planned for my next batch

  • Sultanas, raisins, chopped prunes/dates- I see Sticky Date Pudding flavours

  • Dried apples – don’t try to tell me apple + caramel doesn’t work!

  • Peanuts – peanuts with caramel, I mean, come on! 100% hit every time!

  • Chocolate chips and peanuts – a chocolate peanut butter cake in bar form (that’s 5x faster to make!)

  • Biscoff or other cookie chunks – why not? You get cookie chunks in ice cream!

  • Raspberries or blueberries! Fresh or frozen. I think raspberries would be particularly great.

I’m going to stop there otherwise I’ll never get onto the making part. 🙂 But, you get the idea. If it goes with caramel, you can add it!

How to make Blondies

In case you missed my mini rant above – please don’t skip the browned butter. It’s no harder than simmering a saucepan of water but it infinitely improves the flavour!

Brown the butter

1. Simmer butter – Melt the butter, preferably in a silver saucepan*, over medium high heat. Once melted, lower the heat if needed so the butter is simmering gently. It will spit gently (don’t worry, it’s minor, not scary) and will go foamy.

   * Non black saucepan works best so you can check for golden specks (next step) which indicates it’s done.

2. How to tell browned butter is ready – Simmer the butter for 4 to 5 minutes, stirring every minute or so, until it smells nutty and you see little golden specks (you’ll need to wade through a layer of foam to check).

   As soon as it’s done, pour it into a mixing bowl, being sure to scrape in all the golden bits!

make the batter

3. Add sugar into the butter, mix, then let it cool for 3 minutes.

4. Finish batter – Add the egg and vanilla, then mix. Add the flour and salt, then mix again. Add the chocolate chips and walnuts (or whatever add-ins you are using) and mix through. It will be quite a thick mixture, almost like roll-able cookie dough.

bake!

5. Bake – Scrape and press the mixture in a 20cm/8″ baking paper lined pan (parchment paper). Make sure there’s plenty of paper overhang so you can lift it out rather than flipping it upside down.

6. Bake for 25 minutes until the edges are tinged with light golden and there’s a paper-thin crackly surface (like…brownies!). They will feel a little undercooked in the middle – that’s good! They are meant to be a little sticky and chewy inside. Nobody likes dry blondies!

   Sprinkle with salt flakes (if using). Let them cool for 10 minutes in the pan, lift out using the paper overhang then cool for a further 10 minutes before cutting into 16 normal squares or 9 very large pieces. (You could skip the second 10 minute cooling time if you’re impatient but the cutting will be a bit smeary. Yes, of course I am speaking from experience here. Patience is not my greatest virtue!)

Grab and devour, or make it dinner-party worthy

Take them to book club. Serve for morning tea. Tuck them into lunch boxes. And take on road trips!

I also have a vision of how I’d turn it into a plated dessert, for occasions where you want to serve it “properly” rather than eating it with your hands. I’d serve it on a plate, ever so slightly warmed, with a scoop of ice cream on top, a sprinkle of chopped nuts, and a drizzle of hot butterscotch sauce (use the recipe from here).

Absolutely dinner party worthy! – Nagi x

Watch how to make it

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Blondies

Recipe video above. Think – butterscotch flavoured brownies! Thin crackly surface (like brownies!), crispy on the edges, chewy inside. Ridiculously easy, outrageously addictive, wonderfully versatile – add in whatever you want, see the Ingredients section in the post for ideas. I love the combination of white chocolate and walnuts or macadamia nuts.

Don't skip the browned butter step. It really makes it. Recipe source: Smitten Kitchen, one of my most trusted recipe sources. A rare recipe where I have changed nothing!

Course Sweet Baking

Cuisine Western

Keyword blondies, butterscotch brownies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling 10 minutes minutes

Servings 16

Author Nagi

Ingredients

• 125g/8 tbsp (1 US stick) unsalted butter (Note 1)
• 1 cup brown sugar , (light brown sugar also ok, but not dark brown)
• 1 large egg (~50g/2 oz)
• 1 tsp vanilla extract
• 1 cup flour , plain/all-purpose
• 1/4 tsp cooking salt / kosher salt (halve for table salt)

Add-ins – 1 1/2 cups “anything you want”, I used:

• 1 cup white chocolate chips
• 1/2 cup walnuts , roughly chopped

Optional sprinkling:

• 1/4 tsp sea salt flakes

Cups – Metric

Instructions

• Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm/8" square pan with butter and line with baking paper (parchment paper).
• Toast walnuts (Note 3) – Spread the walnuts on a tray and roast for 5 minutes. Remove from the oven and cool.
• Browned butter (don't skip this step): Place the butter in a silver saucepan (not black) over medium high heat. Once melted, lower the heat to medium so it's simmer gently. Simmer for 3 to 4 minutes, stirring every now and then (it will go foamy), until it smells nutty and you see little golden specks in the butter. Immediately pour the butter and all the golden bits into a bowl.
• Batter: Add the sugar into the hot butter and mix to combine using a wooden spoon. Leave to cool for 3 minutes. Add the egg and vanilla, mix until combined. Add the flour and salt, and mix to combine. It will be very thick, almost like roll-able cookie dough. Add the chocolate chips and walnuts and mix through.
• Bake: Scrape into the prepared pan, spread and smooth the surface (I use my hands). Bake for 25 minutes or until the edges are lightly tinged with gold and the surface has a paper thin "crackly" layer.
• Rest in the pan for 10 minutes before lifting onto a cutting board. Cool for at least another 10 minutes (else it's still a bit too soft and smeary), sprinkle with salt flakes (if using). Cut into 16 squares or 9 giant squares, then devour!

Notes

1. Butter – 1 US stick / 8 tbsp is actually 115g, to be precise. But this recipe works with 125g and it’s a handier amount for us Aussies because it’s half a standard 250g block of butter, most of which come with helpful 50g markings on the paper wrapping. So you can just cut the block in half!

2. Add ins – See in post for a list of other suggestions. White chocolate chips and walnuts or macadamia nuts is my favourite.

3. Chocolate chips – Like the butter, I’ve rounded up for convenience! 1 cup choc chips = 190g, but here in Australia we have 200g standard packs. Just use it all, nobody will complain!

4. Toasting nuts – Whatever nuts you use, I highly recommend popping them in the oven for a bit until they smell nutty and tasty. Improves the flavour and texture, and will also revive slightly stale nuts.

Leftovers will keep for 5 days in an airtight container. Refrigerate if it’s hot where you are, but always eat at room temperature!

More bars and slices

I like bars because they’re faster to make than rolling individual cookies!

Easy Chocolate Brownies – best ever, super fudgy!

Apple Crumble Bars

Easy Lemon Bars

Outrageous Nutella Brownies

Fresh Strawberry Bars

Chocolate Peanut Butter Bars

Caramel Slice

Slices & Bars

Life of Dozer

Dozer had a very exciting week this week!! Who can guess where this is?? 🙂

Then after a hard morning of work, I dropped by Fabricca bread shop in Rozelle (Sydney) on the way home to treat myself to a really good deli sandwich only to have Dozer “serenading” me and fellow diners as we tried to enjoy our lunch. How dare I eat in front of him without offering him a bite. How dare I! 😂

The post Smitten Kitchen’s Blondies appeared first on RecipeTin Eats.

A sinfully delicious Chocolate Peanut Butter cake to celebrate my new cookbook, TONIGHT! A killer combination of rich Chocolate Cake smothered with fluffy peanut butter frosting, topped with peanut butter cups, it’s decadent and perfect for gatherings as it will easily serve 20 to 25 people.

Many thanks! And why my new cookbook was a secret.

First order of business today is a big and heartfelt thank you for sharing my excitement when I surprised you with my new cookbook, TONIGHT! 

I also wanted to tell you why I kept it a secret for the last year I’ve been working on it. A stark contrast to my first cookbook Dinner where I shared my journey with you all the way. Readers have wondered, so I’m explaining.

Speaking honestly (and I imagine my publisher is feeling very nervous right about now!), keeping it a secret wasn’t any kind of intentional marketing strategy. It was because even though I committed to the book a year ago, I didn’t know for sure that I’d have it in me to finish it this year due to various life things getting in the way – team movements and health issues with Dozer included. Also, unlike my first cookbook, ​Dinner​, my team had little involvement with my second cookbook.

Rather than fail publicly, I decided to stay quiet until I knew for sure I could deliver. Then by the time I knew, it was so close to the date of the pre-order announcement, I decided I may as well hold out! 😂

So there you go. That’s the truth behind why I kept it a secret until I surprised you with the news last week. 😇 

And now, let’s celebrate. Bring out the cake! – Nagi x

Layer cakes for a crowd are a logistical nightmare!

Today’s cake is dedicated to everyone who has tried to cut a towering 4 layer cake into 30 slices to share with co-workers. It’s impossible!!

Enter – slab cakes. A name commonly used for single layer cakes baked in rectangle pans, these are the perfect solution for a cake to serve many that’s easier to construct than layer cakes, more fun to decorate (larger canvas to play with), and easier to transport too (no Leaning Tower of Pisa situation).

Bonus: higher cake-to-frosting ratio per person. It matters!

Today’s slab cake involves the never-fail combination of peanut butter and chocolate, decorated with casual abundance (ie no stress). It looks like a Jackson Pollock – but better, because it’s edible!

Ingredients in this Chocolate Peanut Butter Cake

This cake is made with my classic, forever Chocolate Cake (beautiful chocolatey flavour, a soft moist crumb and ridiculously simple to make – no electric beater required), fluffy peanut butter frosting and decorations (Reece’s peanut butter cups, chocolate and peanut butter drizzle plus chopped nuts). Abundance!

The chocolate cake

Here’s what you need for the chocolate cake.

• Flour – just plain / all purpose flour. No need to use pricier cake flour (actually makes the crumb too damp, I find).

• Cocoa powder – regular, unsweetened cocoa powder (unsweetened is the default here in Australia), not hot chocolate powder (sweetened). The cake works with dutch processed cocoa powder (pricier, with more intense chocolate flavour) but it doesn’t improve it by a noticeable amount so it’s not worth using for this cake, in my opinion.

• Coffee powder (OPTIONAL!) – This unusual sounding ingredient in a chocolate cake is a little secret trick to enhance the flavour of chocolate in cakes. You can’t taste coffee at all! And it’s just a small amount. There’s no need to hunt down an expensive brand, just any brand is fine. Just be sure to get the dissolvable granules (ie that dissolve when you add hot water), not the ground coffee beans that is used for plungers, filters and coffee machines (does not dissolve).

  Substitute with hot freshly brewed coffee instead of boiling water.

• Baking powder and baking soda (bi-carb soda) – These both make cakes, muffins etc rise but have different effects on different batters. As a general rule, baking soda is 3x stronger than baking powder. For this cake, a combination of both makes the cake rise so it has a relatively flat surface (rather than a dome) and the crumb is lovely and light.

  Substitute – Just use baking powder. The cake rises slightly less but no one will notice unless you’re a recipe control-freak like, say, me, who will test versions of the cake and line them up side by side to compare.😂

• Eggs – This recipe calls for “large eggs” which are eggs sold in cartons labelled as “large eggs”. The weight for a 12 egg carton is 600 – 660g (24 oz), with each egg weighing 55 – 55g / 2 oz in the shell. Unlike most recipes, there is no need to bring the eggs to room temperature because boiling water is added into the batter which brings the temperature of fridge-cold ingredients up to ensure everything combines together properly!

• Sugar – Just regular white sugar (granulated sugar). Caster sugar / superfine sugar ist fine to use here too but not necessary. Don’t use brown sugar, makes the cake too damp and alters the flavour.

• Salt – This recipe calls for 1 whole teaspoon of salt which I know sounds like a lot but it really helps bring out the chocolate flavour and does NOT make it taste salty at all! Be sure to use cooking salt (sold labelled as such) or kosher salt (US). If you only have table salt (the fine, sand-like salt) use 3/4 teaspoon and if you only have fancier sea salt flakes, use 1 1/2 teaspoons.

• Milk – Full fat cow milk is best though low fat works too. And in my travels, I’ve discovered / read from readers that non-animal milks work as well, including soy, almond and oat milk.

• Oil – Any neutral flavoured oil, like vegetable oil, canola, rapeseed, grapeseed or sunflower oil can be used. This recipe uses oil rather than butter as the fat and this is partly what makes the cake so moist and gives it excellent shelf life (it stays fresh for 5 days). Rule of thumb for baking – butter gives things flavour but oil keeps things moist! (Reason: butter hardens when cold, oil stays liquid).

• Vanilla extract – For flavour enhancement. It doesn’t make the cake vanilla-forward, it compliments the chocolate flavour.

• Boiling water – This makes the chocolate flavour from the cocoa bloom! It also warms up fridge-cold ingredients (eggs and milk) to ensure everything combines together thoroughly. So nice to have a cake recipe that does call for anything to be “at room temperature”!

The peanut butter frosting

The frosting is a buttercream frosting which is whipped until beautifully light and fluffy with a good amount of peanut butter!

• Peanut butter – I use peanut butter spread for this recipe which has sugar and salt added to it, rather than pure, natural peanut butter which I use for things like Satay Peanut Sauce. If you only have natural peanut butter, you will need to use less because it’s runnier (see recipe notes).

• Unsalted butter – Softened to room temperature so it can be whipped into a fluffy frosting. Don’t let it get too soft and sloppy else your frosting will be too! Technically in baking terms, “softened butter” should be 17°C/63°F – firmer than you think! 🙂 This is soft enough to whip into creamy fluffiness but firm enough so it doesn’t turn frosting into slop.

• Soft icing sugar / powdered sugar – If you’re in Australia, be sure to get soft icing sugar which is used for fluffy frostings like this, NOT pure icing sugar which is used for icings that set hard like royal icing (used for piping decorations on Gingerbread Men etc). If you are not in Australia, you don’t need to worry about this as soft v pure icing sugar options seems to be a uniquely Australian thing.

• Vanilla – For flavour.

• Pinch of salt – To bring out the flavours in the frosting.

TOPPINGS – recommended but optional!

You could make this without any toppings at all and I’d still scoff it down. But with the toppings, it takes it over the top into Outrageous Land which I’m always happy to be in! Pick and choose as you please, what you like and what suits your budget. 🙂

Reece’s peanut butter cups (optional) – some regular miniature ones and some mini, mini ones, some chopped, some kept whole! Yes this adds that extra “wow” factor to this cake but I would not hesitate to make this cake without.

1. Melted chocolate drizzle – Just chocolate chips or melts, melted with a little cream so it doesn’t solidify when it cools.

2. Melted peanut butter – Literally just peanut butter melted in the microwave turns it into perfect drizzle-able form! (Is that a word??)

3. Chopped peanuts (oops, forgot a photo) – For sprinkling! I like to use salted peanuts.

How to make Chocolate Peanut Butter Cake

Make the cake first. It will take a good couple of hours to fully cool which is essential before slathering on the frosting (hot cake = melted frosting = 😭). Speed things up by popping it in the fridge.

1. The cake

The cake part is so easy – just one bowl and a wooden spoon! (Well, whisk. 🙂 )

1. Whisk dry – Sift the flour, cocoa, baking powder and baking soda into a bowl. Add the sugar and salt, then whisk to combine.

2. Add wet – Add the egg, oil, milk and vanilla, then whisk.

3. Boiling water & coffee – Add the coffee powder then pour in the hot water (so the instant coffee powder dissolvers). Whisk well to combine.

4. Heads up: the batter is VERY thin!

5. Pour the batter into a 23 x 33cm / 9 x 13″ pan lined with paper.

6. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Then fully cool on a rack before frosting and decorating!

2. DECORATING

1. Spread the frosting on the cake.

2. Drizzle – Melt the chocolate with the cream (15 second bursts in the microwave). Heat the peanut butter until it’s runny enough to drizzle. Let them both cool for a few minutes then randomly drizzle across the cake. Use most now and reserve some for drizzling again once the other toppings are on.

3. Peanut butter cups – Randomly scatter the peanut butter cups across the surface. I cut the miniature ones in half and keep the mini, mini ones whole.

4. Sprinkle & drizzle again! Then sprinkle the entire surface with finely chopped peanuts and a another drizzle of chocolate and peanut butter (I TOLD YOU THIS WAS OUTRAGEOUS!!).

Stand back and admire your edible Jackson Pollock!

Matters of serving and storing

Another side benefit of a slab cake compared to towering layers cakes is that there is no need to refrigerate for a bit to stabilise it before cutting. This cake is ready to go the moment you finish that last drizzle of chocolate!

Cut slices to whatever size you desire, and because we’re generous with toppings the slices don’t need to be that large to still be indulgent! 20 slices is a nice size (6.5 x 5.75cm / 2.25 x 2.6″) – cut 5 on the long side then 4 on the short side. Though it can easily serve 25.

Store it in the fridge though always bring to room temperature before serving because the buttercream frosting will go hard. The cake will stay fresh for 5 days so it’s got a terrific shelf life.

Enjoy! – Nagi x

PS Today’s photos were taken by Rob Palmer whom I hope to be working with on a regular basis from hereon as I look to get more sleep and maintain my focus on the recipe development, testing, post writing and video making side. One less thing to do – and, well, you know. He’s a pro. I love working with Rob!

Watch how to make it

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Chocolate Peanut Butter Cake for a Crowd

Recipe VIDEO above. This sinfully delicious cake is a killer combination of my beloved rich Chocolate Cake smothered with fluffy peanut butter frosting, topped with Reece's Peanut Butter Cups then finished with a drizzle of melted chocolate and peanut butter.

It's decadent and outrageous, so it's perfect for feeding a crowd to a) impress b) it will easily serve 20 to 25 people, up to 30 – you don't need giant slices because it's so rich!

You'll love how easy the chocolate cake is to make, and the touch of salt in the frosting.

Course Cake, Dessert

Cuisine Western

Keyword chocolate peanut butter cake, peanut butter cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Cooling 2 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 20 – 25 people

Calories 395cal

Author Nagi

Ingredients

• 1 3/4 cups flour , plain / all purpose
• 3/4 cup cocoa powder , unsweetened (Note 1)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda (bi-carb soda) (Note 2)
• 2 cups white sugar or caster/superfine sugar
• 1 tsp cooking / kosher salt (yes, really!)
• 2 large eggs (~55-65g / 2 oz each – see here for size info)
• 1 cup milk (low or full fat)
• 1/2 cup vegetable oil , or other plain flavoured oil like canola, grapeseed, rapeseed, sunflower
• 2 tsp vanilla extract
• 2 tsp instant coffee powder , OPTIONAL (Note 3)
• 1 cup boiling water (makes the chocolate flavour "bloom")

Peanut Butter Buttercream Frosting

• 250g / 2 sticks unsalted butter , softened
• 4 cups (500 g) soft icing sugar / powdered sugar , sifted (Note 4)
• 1/2 cup (120 g) smooth peanut butter (spread, not pure) (Note 5)
• 1/4 tsp cooking/kosher salt
• 1 tbsp milk

Toppings (optional, recommended)

• 1/2 cup chocolate chips or melts (US: semi sweet chips)
• 2 tbsp cream (thickened/heavy or pure, not low fat)
• 3 tbsp peanut butter , warmed in microwave to make it runny
• 120g / 4 oz mini Reece's Peanut Butter Cups
• 10+ miniature Reece's Peanut Butter Cups , halved
• 1/4 cup salted peanuts , finely chopped

Cups – Metric

Instructions

• Preheat oven to 180C°/350°F (160°C fan).
• Grease a 23 x 33cm / 9 x 13" metal cake pan with butter. Then line with paper with overhang, to make it easier to lift out. (For round pans, see Note 4).

Batter:

• Dry ingredients – Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
• Wet ingredients – Add eggs, milk, oil and vanilla. Whisk well to combine until lump free – about 30 seconds.
• Boiling water – Add the coffee powder then the boiling water. Whisk to incorporate. The batter is VERY thin (see video). Pour batter into the cake pan.

Bake:

• Bake for 45 minutes or until a wooden skewer inserted into the centre comes out clean.
• Cool for 10 minutes, then fully cool on a wire rack before frosting (~2 hours).

Peanut butter buttercream frosting

• Beat butter for 3 minutes on high until soft and fluffy, using a stand mixer with the paddle attachment or handheld beater.
• Icing sugar – Add icing sugar in 3 lots. Beat it in, starting on low speed then increasing the speed (to avoid a snow storm). Once incorporated, add more icing sugar and repeat.
• Beat 3 minutes – Once the icing sugar has all been added, added the peanut butter, salt and milk. Beat on high speed for 3 minutes to make it really nice and fluffy. Ready to use!

Decorating

• Chocolate drizzle – Place the chocolate and cream in a small bowl. Microwave in 15 second increments on high, stirring in between, until smooth. Cool for 10 minutes before using.
• Frost – Spread all the frosting across the surface of the cake, from edge to edge.
• Decorate – Drizzle the top randomly with half the chocolate drizzle and melted peanut butter. Sprinkle with the peanut butter cups. Drizzle with remaining chocolate and peanut butter and sprinkle with the peanuts.
• Serve immediately! Cut into pieces as large (or small 😢) as you want. Refrigerate leftovers for 5 days though always bring to room temperature (because the frosting goes hard when cold).

Notes

2. Cocoa powder – I use regular cocoa powder though you could use dutch processed for a slightly more intense chocolate flavour (not that you need more!).

2. Baking soda aka bi-carbonate soda, makes cakes etc rise like baking powder but it’s ~3x stronger. They work differently in different batters, and for this one a combination of both makes the most tender cake with a near level surface. Substitute with an extra 4 1/2 teaspoons of baking powder.

3. Instant coffee powder – Optional but recommended! This unusual sounding ingredient in a chocolate cake is a little baking trick: a touch of coffee enhances the flavour of chocolate but you won’t taste coffee flavour at all. 

Be sure to use instant coffee powder (ie the type that dissolves in hot water) NOT ground coffee beans that is used for plungers and coffee machines (it doesn’t dissolve in hot water). Substitute with hot freshly brewed coffee instead of boiling water.

4. Australia – Be sure to get SOFT icing sugar, not PURE icing sugar (that’s for hard icing like Royal Icing). If you’re outside Australia, you don’t need to worry about this.

5. Peanut butter spread – I use peanut butter spread here (like Bega, Jiffy’s etc) which has salt and sugar added. If using natural unsweetened peanut butter, reduce to 6 tbsp (90g) else your frosting may be too loose (because it’s runnier).

6. Pan – Because of the decadent nature of this cake, I’ve made it as a single layer rectangle cake. You can also make it as a 2 or 3 layer 20cm/8″ cake or a 2 layer 22cm/9″ cake. Bake layers as follows:

• 2 x 20cm / 8″ pans – 38 minutes
• 3 x 20cm / 8″ pans – 25 minutes
• 2 x 22cm/9″ pan – 25 to 25 minutes

For round pans, best to use one that is not a spring-form as the batter is VERY thin and not even the best are 100% leak proof. The best way to combat this is to “plug” the space where the sides meets the base with butter, and place a tray on the floor of the oven to catch drips (don’t put cake pans on the tray, it affects heat circulation).

7. STORAGE: Keeps in an airtight container for up to 5 days in the fridge and is still lovely and moist. Bring to room temperature before serving as the frosting will go hard in the fridge.

Nutrition is per serving, assuming 25 slices.

Nutrition

Calories: 395cal | Carbohydrates: 51g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 258mg | Potassium: 177mg | Fiber: 2g | Sugar: 41g | Vitamin A: 308IU | Vitamin C: 0.03mg | Calcium: 45mg | Iron: 1mg

Life of Dozer

When Dozer was on the cover of Australia’s most respected food paper – but he just wanted to get to a pile of chicken on the bench!

And he was in the paper too.

I have a feeling the editor never imagined running an edition of Good Food with a dog so prominently featured. 😂

This article was a story relating to my second cookbook, TONIGHT, which I surprised you with in my last post. Now that you know about it, I can start sharing cheeky Dozer behind-the-scenes photos from the making of Tonight! Here’s the first – Dozer disrespecting my work, trampling all over the proofs.

Impossible to get mad at that face!

The post Chocolate Peanut Butter Cake for a crowd appeared first on RecipeTin Eats.

With a shortbread base and lemon curd topping that’s tart and not-too-sweet, these Lemon Bars are really easy to make. Tastes like a Lemon Tart – but so much more straightforward!

Lemon Bars

These Lemon Bars are like a simpler form of Lemon Tart which is made with a shortcrust pastry that’s chilled, rolled out, blind baked then cooled before filled with lemon curd, then baked again, then cooled.

Beautiful. Elegant. Impressive.

But for the days when you don’t have time for all that, Lemon Bars is what you make! It’s incredibly simple: the base is blitzed in a food processor, pressed in a pan, baked, then just pour over a simple lemon curd mixture and bake again.

LOVE the lemon curd! Jammy, a bit custardy, tangy and not-too-sweet. Hits the spot!

Ingredients in Lemon Bars

Here’s what you need to make these Lemon Bars.

For the shortbread base

The same ingredients I use in my shortbread – because that’s exactly what we’re making!

• Flour – Just regular plain / all-purpose flour.

• Rice flour – Makes the shortbread more crumbly. I don’t use it in my classic shortbread cookie recipe because it doesn’t improve the end result (due to the particular method I use). But for the quick ‘n easy food processor blitzing method used in this recipe, it helps keep the shortbread base “short” (ie crumbly), the signature texture we all know and love about shortbread.

  Substitute with cornflour / cornstarch which yields a very similar result, or even ordinary flour will work fine (the base will not be quite as crumbly like shortbread, it’s more like a vanilla cookie).

• Butter – Cold, unsalted, cut into cubes to blitz into sand with the flour.

• Icing sugar / powdered sugar – The fine grains are required to make tender, crumbly, melt-in-your-mouth shortbread. Regular sugar makes tougher shortbread – that’s not what we want! 🙂

• Pinch of salt brings out the other flavours. Standard practice in sweet baking – doesn’t make it taste salty.

Lemon curd filling

In my “proper” Lemon Tart, I ask you to separate eggs and use extra egg yolks for the lemon curd. Not today! Sticking with whole eggs.

• Eggs – 3 large ones, which are 55 – 60g / 2 oz each, sold in cartons labelled “large eggs”. No need to bring them to room temperature (which I usually call for in baking recipes!). The eggs set the lemon curd when baked.

• Caster sugar / super fine sugar if you’ve got it, because the finer grains ensures it dissolves into the curd more easily. However, regular sugar (granulated sugar) is fine too.

• Flour – Just a bit helps to ensure the curd sets properly. We don’t use flour in the Lemon Tart filling because it’s made “properly”. But today, we’re going easy!

• Fresh lemon! We’re using the zest and juice today. Zest for beautiful lemon flavour, and the juice for tang!

Making lemon bars

Promised easy, and easy it is! Here’s how to make this lemon bars:

SHORTBREAD LEMON BAR BASE

In my pre-appliance days (read: when I was a poor uni student), I used to make shortbread using my fingers to rub the butter into the dry ingredients. These days, I’m lazy and use my food processor. Few pulses, and it’s done. Bonus: no worries about hot little fingers melting the butter!

1. Blitz – Put the shortbread ingredients in a food processor with the standard “S” blade. Blitz 5 to 10 times until it turns into a loose sandy mixture.

2. Press – Pour it into a paper lined 20cm/8″ pan with overhang so you can lift the Lemon Bars out once set. Spread the base mixture out then use something with a flat base to press it in firmly. I use a measuring cup.

   ⚠️ Be sure to press it firmly right into the corners and right up to the wall of the pan so the lemon curd won’t leak down the sides and make the base soggy.

3. Bake for 20 minutes or until the edges are light golden.

4. Remove from oven and fill with curd straight away. ⚠️ Don’t let it cool as the base will shrink, causing the curd to run under the base which will make it soggy. Been there, done that!

5. Lemon curd – While the base is in the oven, whisk the lemon curd ingredients together.

6. Pour the filling onto the base.

7. Bake for 20 minutes until the top is set but still soft. There might be a small crack or two on the surface, that’s entirely normal and gets covered up with a dusting of icing sugar!

8. Cool – Fully cool on the counter then refrigerate for at least 2 hours before slicing to serve!

Optional – To make it pretty, dust with icing sugar. It will sweat, so do this just before serving.

Eat on the go.

I love these lemon bars not only because they’re so easy to make, but also because I’m a big fan of baked goods you can eat on the move with one hand. Don’t get me wrong. I won’t turn down a big fat slice of cake, nor can I walk away from a freshly cooked apple crumble.

But they involve plates and cutlery. (And ice cream and cream).

Whereas lemon bars and the like? I won’t even break stride as I swipe one when I walk past, then devour on the go.

Dangerous. Handy. And delicious.

Which also means it makes excellent food for taking to school bake sales, gatherings and morning tea at work. Just – easy to eat. High appeal factor!

– Nagi x

Watch how to make it

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Easy Lemon Bars

Recipe video above. Just a handful of ingredients is all that's required to make these fresh bars with a beautiful classic shortbread base topped with a lemon curd. This is a really easy recipe, just ensure you don't overbake!

Course Sweet Baking

Cuisine Western

Keyword easy lemon bars

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling 3 hours hours

Total Time 3 hours hours 55 minutes minutes

Servings 16 squares

Calories 186cal

Author Nagi | RecipeTin Eats

Ingredients

Shortbread Base

• 3/4 cup plain flour (all purpose flour)
• 1/4 cup rice flour (or cornstarch/cornflour) (Note 1)
• 1/2 cup icing sugar / powdered sugar , sifted
• 1/4 tsp salt
• 110g / 1 stick unsalted butter , cold, cut into 1cm / 1/2" cubes

Lemon Curd Topping

• 3 large eggs (55-60g/2oz each)
• 1 cup caster sugar / super-fine sugar (sub regular sugar)
• 2 tbsp plain flour (all purpose flour)
• 1 tbsp lemon zest (do this before juicing)
• 1/2 cup lemon juice (2 – 3 lemons)

Cups – Metric

Instructions

• Preheat oven to 180C/350F (160C fan). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Base – Place Shortbread Base ingredients in a food processor fitted with the standard "S" blade. Pulse 5 to 10 times until it becomes like sand. (Or use tips of fingers, Note 2). Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges. Using something flat to press in is helpful!
• Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven. (⚠️ Note: don't let it cool, pour in curd immediately).
• Lemon Curd – While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
• Bake 20 minutes – Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
• Cool – Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar) and serve!

Notes

1. Rice flour – Gives the base the traditional crumbly shortbread texture. Cornflour / cornstarch is also used which gives it a slightly more “melt in your mouth” texture. Both are delicious!

2. Base making – If you don’t have a food processor, you can use your fingers to “rub” the butter into the dry ingredients and you’ll end up with the same crumbs that you see in the photos.

3. Storage – Once chilled and set, it can be kept at room temperature if it’s fairly cool in your pantry. Otherwise, keep it in your fridge but bring to room temp before serving! Lasts 5 days.

4. Nutrition per serving i.e. 1 slice of the 16 bars this recipe makes.

Nutrition

Serving: 55g | Calories: 186cal | Carbohydrates: 30.3g | Protein: 2.2g | Fat: 6.8g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 90mg | Potassium: 32mg | Sugar: 22.6g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.5mg

Originally published April 2016. Updated with an improved recipe with a more custardy lemon curd and an improved base. Plus much needed sparkling new photos and recipe video. And who doesn’t want to see a Life of Dozer update – Then and Now??

I love bars and slices.

Easy to eat on the go!

Caramel Slice

Easy Chocolate Brownies – best ever, super fudgy!

Raspberry Jam Oat Bars

Chocolate Peanut Butter Bars

Fresh Strawberry Bars

Apple Crumble Bars

Outrageous Nutella Brownies

Slices & Bars

Life of Dozer

Part of the fun of re-publishing old recipes (aside from improving them and replacing old photos) is seeing Life of Dozer Then and Now.

Except….it dawned on me that nothing has changed, other than more grey hairs on his face. Proof:

THEN – 2016

(The original Lemon Bars publication date)

What I wrote in 2016: Dozer….in disbelief that none of these Lemon Bars came his way….

Now – 2023

Dozer….in disbelief that none of these Lemon Bars came his way….SaveSaveSaveSave

The post Easy Lemon Bars appeared first on RecipeTin Eats.