Wednesday, July 6, 2011

Flying Kite Bars

1 cup packed brown sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
1 egg
2 cups all-purpose flour
1 tub creamy vanilla ready-to-spread frosting
Colored sugars, if desired
Assorted candies, if desired
4 licorice twists
Red shoestring licorice
1 roll chewy fruit snack rolls (any flavor)

Heat oven to 350 degrees. Line rectangular pan, 13x9x2-inches, with aluminum foil; grease foil with shortening. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour. Press in pan, using floured fingers.

Bake 20-22 minutes or until light brown. Cool completely, about 1 hour.

Place cutting board upside down on pan of bars; turn board and pan over and remove pan. Carefully peel off foil. Cut bars diagonally into 3 triangles. Freeze pieces uncovered about 1 hour for easier frosting if desired.

Arrange pieces on 20x15-inch tra to form kite (diamond shape), trimming pieces if necessary to fit together. Frost bars with frosting, attaching pieces with small amount of frosting. Decorate with colored sugars and candies. Arrange licorice twists down center of kite from tip to tip and across center from side to side. Insert shoestring licorice in bottom of kite to look like string. Cut fruit roll, and tie on string for bows.

Recipe and picture from

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