No-Fuss Holiday Bars

Crust:
1 1/3 cups all-purpose flour
1/2 cup Land O Lakes butter -- softened
1/4 cup sugar

Heat oven to 350� F. In small mixer bowl combine all crust ingredients. Beat at low speed until mixture is crumbly. Press on bottom of 9-inch square baking pan (except for chocolate toffee variation.) Bake for 15 to 20 minutes (except chocolate toffee variation) or until edges are lightly browned. Follow directions for filling variations below. Cool and cut into bars.

FILLINGS:

Zesty Lemon Bars:
3/4 cup sugar
2 eggs
2 tbsp. all-purpose flour
3 tbsp. lemon juice
1/4 tsp. Baking powder

In small mixer bowl combine all ingredients. Beat at low speed until well mixed. Pour filling over hot crust. Continue baking for 18 to 20 minutes or until filling is set. Cool slightly; sprinkle with powdered sugar. Makes 20 bars

Pecan Pie Bars:
3/4 cup corn syrup
1/2 cup sugar
2 eggs
2 tbsp. all-purpose flour
1/2 tsp. vanilla
1 cup chopped pecans
1/2 cu real semisweet chocolate chips

In small mixer bowl combine all ingredients. Beat at medium speed until well mixed. By hand, stir in pecans. Sprinkle chocolate chips over crust. Pour filling over hot crust. Continue baking for 30 to 35 minutes or until set. Makes 20 bars

Chocolate Toffee Bars:
1/2 cup real chocolate chips (semisweet or milk chocolate)
1/2 cup butterscotch or vanilla milk chips
1/2 cup chopped pecans or peanuts

Prepare crust ingredients as directed except press firmly on bottom of 13x9-inch baking pan. Bake for 20 to 25 minutes or until crust is very lightly browned. Immediately sprinkle chocolate chips and butterscotch or vanilla milk chips over crust. Let stand 3 to 5 minutes or until soft. Evenly swirl melted chips over crust with table knife or back of spoon. Sprinkle with 1/2 cup chopped pecans or peanuts, if desired. Makes 32 bars.

Tip: To serve, cut bars into triangles, diamonds, rectangles or squares and place in paper muffin liners or candy papers.