Best 2 Cissy Bars Recipes
Indulge in the delightful symphony of flavors and textures presented by Cissy Bars, a beloved treat hailing from the Southern United States. These delectable bars boast a rich and decadent filling nestled between two layers of buttery, crispy crust. The filling, a harmonious blend of creamy peanut butter, velvety chocolate chips, and a touch of vanilla, offers a luscious and satisfying experience with every bite. Variations of this classic recipe include the No-Bake Cissy Bars, which provide a hassle-free alternative, and the Gluten-Free Cissy Bars, catering to those with dietary restrictions. Additionally, the article features a vegan rendition of this timeless dessert, ensuring that everyone can savor the magic of Cissy Bars, regardless of their dietary choices.
Check out the recipes below so you can choose the best recipe for yourself!
TURTLE BARS
This recipe of my mother's is a 'must make' for the holidays," reveals field editor Faye Hintz of Springfield, Missouri. "I always have good intentions of taking some to Christmas parties, but my family finishes them too soon!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter and sugar until smooth. Gradually add flour; beat until crumbly. Press firmly into an ungreased 13-in. x 9-in. baking pan. Arrange pecans over crust. , In a small heavy saucepan, combine butter and brown sugar. Bring to a boil; boil for 1 minute or until smooth, stirring constantly. Pour over pecans. , Bake at 350° for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; Cool in pan on a wire rack for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.
Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
CISSY'S SPICED PUMPKIN CAKE WITH CREAMED CHEESE FROSTING
This fabulous dessert is based on my Aunt Cissy's famous pumpkin sheet cake. I stacked it into a layer cake to make it a bit more "glamorous." This recipe yields about as moist a cake as you can get, which makes it a bit tricky to layer and frost. But when I asked all of my taste testers if I should adapt it with less oil, the answer was a resounding, "Don't even think about it." The end result may not look like it came from a high-end bakery, but I think that just adds to the Southern charm. And when there's not a single slice left on the plate, you'll know it didn't even matter.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 to 14 slices
Number Of Ingredients 15
Steps:
- For the cake: Preheat oven to 350 degrees. Generously coat 3 (9-inch) round cake pans with shortening (tip: this works better than both cooking spray and butter) and lightly flour the pan, discarding the excess.
- Sift together flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the beater blade, combine the sugar and canola oil on medium-low speed until well combined, 1 to 2 minutes. Add the pumpkin and vanilla until fully incorporated, about another minute. Beat in the eggs one at a time. Gradually add the flour mixture until just incorporated, being careful not to over mix.
- Divide cake batter evenly into the 3 pans (I weigh the batter out for the best results). Rap each pan gently on the counter before putting in the oven so that the batter is evenly distributed.
- Bake the cakes for 20 to 23 minutes, moving the pans around halfway through cooking time, until they are set and a toothpick comes out clean from the centers. Allow the cakes to cool in pans for 30 minutes. Run a knife along the sides of the pan and remove cake from pans. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out. Cool the cakes completely on wire racks.
- For the frosting: With a hand mixer set at medium speed, beat the cream cheese, butter, and vanilla until smooth. Add the confectioners' sugar and continue to beat until light and fluffy, about 5 more minutes.
- Assemble the cake: Place one cake layer on a cake plate or serving dish and spread with a layer of cream cheese frosting. Repeat with the second layer. Frost the top and sides of the cake with a crumb coat, then repeat with a thicker layer. The frosted cake will keep for up to three days in an airtight container.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling.
- Use high-quality ingredients: The better the ingredients you use, the better your Cissy Bars will turn out. Look for fresh butter, real vanilla extract, and high-quality chocolate chips.
- Don't overmix the batter: Overmixing the batter will make the bars tough. Mix just until the ingredients are combined.
- Bake the bars until they are just set: The bars should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.
- Let the bars cool completely before cutting them: This will help them hold their shape.
Conclusion:
Cissy Bars are a classic dessert that is easy to make and always a crowd-pleaser. With their chewy crust, gooey filling, and chocolatey topping, these bars are sure to be a hit at your next party or potluck. So next time you're looking for a delicious and easy dessert, give Cissy Bars a try. You won't be disappointed!
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