362 butter bar recipes

Homemade chocolate peanut butter Easter eggs, the kind that beat any store-bought candy. Mold creamy peanut butter centers (plus crispy rice and cream cheese variations), freeze, and dip in chocolate for a no-bake Easter treat.

Blueberry breakfast bars layer a buttery batter with canned blueberry pie filling and finish with a tangy lemon glaze. Easy church-supper bars cut from a 15x10 pan.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Marmalade biscuit squares with orange marmalade and butter baked under a Bisquick biscuit dough, then flipped upside down. A sticky-sweet treat in 30 minutes.

Scallops with garlic, ginger and chives: bay scallops seared in butter, baked in coquille dishes under a parmesan-bread crumb crust. A 30-minute dinner party appetizer with restaurant polish.

Cranapple snack bars with fresh cranberries, sliced apples, walnuts, and silken tofu in a honey-sweetened cinnamon batter. A naturally sweetened fruit bar with no refined sugar.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Old fashioned fruitcake bars packed with candied cherries, dates, raisins, and nuts in a moist applesauce batter. Easier than traditional fruitcake and just as festive.

Rabbit curry: butter-baked rabbit deboned and folded into a creamy curry sauce with apple, sour cream, and orange zest. A classic English-style mild curry served over rice.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Snickers chocolate cake made by melting candy bars straight into the batter. Buttermilk crumb with caramel, peanut, and nougat ribbons in every slice.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Annie Mae Jones' cornmeal muffins: pure cornmeal Southern muffins with buttermilk, baking soda, and a splash of butter, baked in pre-heated greased pans for crispy bottoms and tender centers.

Butter-baked salmon steaks served on a generous bed of fresh herbs: parsley, chives, mint, lemon thyme, and tarragon. Simple, elegant, and endlessly customizable.

Peanut butter and jelly muffins with chunky peanut butter baked into buttermilk batter, then topped with melted jelly and chopped peanuts fresh from the oven.

Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.