Best 5 Buttermilk Bars Recipes

BUTTERMILK COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
• Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
• Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

BUTTERMILK BARS

Steps:

• Cream 1/2 cup butter, 1 cup brown sugar and 1 tsp vanilla.
• Add egg, beat well.
• Sift flour and baking soda together and add alternately with buttermilk to egg mixture.
• Add nuts.
• Bake 20-25 minutes at 350 in a 9x13 pan.
• For the topping: Bring topping ingredients to a boil (1/4 cup butter, 1/4 cup sugar, 1/4 cup brown sugar, 1/8 cup milk and 1/2 tsp vanilla). Boil 2 minutes. Add 1 cup powdered sugar and mix well.
• Spread on cooled bars.

BUTTERMILK CINNAMON BARS

Steps:

• Cream butter, sugar and brown sugar.
• Add flour. Divide in 1/2.
• To the first half add nuts and coconut.
• Press into the bottom of a 9x13 pan; set aside.
• Combine egg, salt, cinnamon, baking powder, buttermilk, and vanilla.
• Spread over first layer.
• Bake in 350 degree Fahrenheit oven for 45 minutes.
• While still warm frost with thin icing.

BUTTERMILK CINNAMON BARS

Steps:

• 1. Preheat oven to 350. In a large mixing, combine flour, sugars and butter. Mix at low speed until crumbled well.
• 2. Press 2 cups of mixture into ungreased 9x13 baking pan. To remaining crumb mixture add your nuts, baking soda, cinnamon, salt, buttermilk, vanilla and egg and blend well. Pour evenly over crumb crust.
• 3. Bake at 350 for 20-25 minutes or until golden brown and tests done in the center with toothpick.
• 4. To make glaze-blend all ingredients until smooth. streusel glaze all around the surface of the bars. Cut into bars and serve after they have cooled a bit.

SUPERFETTI BUTTERMILK CAKE BARS AS MADE BY HEATHER WONG RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 13 x 18-inch (33 x 45 cm) rimmed baking sheet with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt until combined.
• Add the butter and granulated sugar to a large bowl and cream with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, 1 at a time, scraping down the sides of the bowl as needed. Add the vanilla and beat until incorporated.
• Add a third of the dry ingredients, followed by half of the buttermilk, another third of the dry ingredients, remaining buttermilk, and remaining dry ingredients, beating well after each addition. Fold in the rainbow sprinkles.
• Pour the batter onto the prepared baking sheet and use an offset spatula to spread evenly.
• Bake until the cake is light golden on top and a toothpick inserted in the center comes out clean, 18-22 minutes. Set the baking sheet on a wire rack and let the cake cool completely before frosting.
• While the cake is cooling, make the buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on medium-high speed until creamy, about 2 minutes. Add the powdered sugar and beat on low speed for 30 seconds to incorporate. Increase the mixer speed to medium-high and beat for 3 minutes, stopping as necessary to scrape down the sides of the bowl, until fluffy. Add the heavy cream, vanilla, and salt and beat on medium speed for another 2 minutes, or until the buttercream is no longer grainy. If desired, continue mixing for another 1-2 minutes for a fluffier consistency.
• Assemble the cake: Use the parchment to lift the cake from the pan onto a flat surface. Using a sharp knife, cut the cake in half crosswise. Spread about half of the buttercream across one half of the cake. Place the other cake half on top of the buttercream, top down, and gently press down to adhere. Peel off the parchment lining. Spread the remaining buttercream evenly over the top layer of cake, reserving some buttercream for coloring, if desired. Decorate with colored buttercream, more sprinkles, or edible flowers as desired.
• Chill the cake in the refrigerator for at least 30 minutes, or until the buttercream is firm. Using a very sharp knife, trim the edges of the sheet cake for clean lines. Slice crosswise into 8 strips, then slice in half vertically for 16 bars, running the knife under warm water and drying between cuts if desired for cleaner lines.
• Store the cake bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 weeks.
• Enjoy!