Backyard Bars

When cooking and baking, I really try to use ingredients that I have “on hand” {in the house}. I hate having to run out to pick up a pinch of this or a cup of that.  I think that this must be the reason for my helter skelter, doesn’tfollowarecipetosaveherlife 
kind of cooking. 
These Backyard Bars came from having some raspberries and rhubarb fresh from the backyard and combining them with whipping cream, skor bits and milk that needed to be used before we went on holidays last week.  They turned out to be seriously yummy and hubby approved!
Here are the goods:

2 cups raspberries
1/2 cup diced ruhbarb
1/2 cup sugar
***
375 ml whipping cream
1/2 cup sugar
***
1 box instant chocolate pudding
milk {as directed on pudding}
***
1 cup flour 
1/2 cup brown sugar
1/2 cup margarine
1/4 cup skor bits {found in the baking isle}

Fruit, fresh from the garden.
Combine with sugar in a saucepan over medium heat.
Cook until mixture forms a jam-like consistency {about 5-10 minutes}.
Make whipping cream and chocolate pudding according to the package directions.
Crust ingredients; flour, brown sugar, margarine and skor bits {the skor bits are a must!}
Combine crust ingredients well and press into the bottom of a greased 9″x12″ pan.  Bake at 350 for 10 mins.
Allow crust to cool completely then layer with fruit mixture, chocolate pudding and whipping cream.  Allow to set in the refridgerator for at least two hours before cutting into bars and serving with fresh fruit.
Enjoy!

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