A Little PEI Love Bar with Chef ILona
During this time of social distancing and staying safe, there’s no better time than to get creative, learn a new skill, and put those idle hands to work! If you’re ready for break from Netflix and puzzles and are craving a little something sweet, PEI’s Chef ILona Daniel is the person to turn to for fabulous recipes that keep you on your baking-toes. This recipe for her Love Bars will come together quickly and will disappear just as fast… trust us! Bright, cheery, and scrumptious, this is the perfect comfort-recipe to bring a smile to everyone’s face. Happy baking!
- 1 cup butter, melted
- 1 ½ cups sugar
- 1 Tbsp vanilla
- 3 eggs
- ½ tsp salt
- 1 tsp baking powder
- 2 cups all-purpose flour
- ½ cup of your favourite sprinkles
- 1 cup butter, room temperature
- 4 cups icing sugar
- 3 Tbsp milk
- Another handful of sprinkles for garnish
- *A little bit of food colouring if you want to tint the frosting
Preheat oven to 350F. Spray and line a 9×13 baking pan with parchment paper. In a bowl, combine the salt, baking powder and flour until completely incorporated. Using a stand mixer w/ the whisk attachment (or use electric hand mixer) cream the butter and the sugar at highest speed until the sugar is completely incorporated and the butter and sugar are light and fluffy. Add in vanilla and add eggs, one egg at time; ensure that each egg is incorporated before you add in the next egg. Switch out the whisk for the paddle attachment. Add all of the flour, salt and baking powder into the wet ingredients. On a low speed, begin to incorporate the wet and dry ingredients. Once the flour is almost combined, add in the sprinkles. Stir for an additional 10-15 seconds being careful NOT to over mix. Spread the batter into a prepared pan. Bake for 25 minutes or until the cookie is lightly brown around the edges and pale on the top; we are not looking for golden brown here. Allow cookie to cool completely.
To make the frosting, using the whisk attachment whip the butter until it becomes smooth and slightly lighter. Turn the speed to low and add in the icing sugar a cup at the time adding a tablespoon of milk after the addition of each cup. Whip until the frosting is fluffy; the entire process should take about 5 minutes. If you want to tint the frosting, add the dye into the milk. To assemble the bars, swirl or pipe the frosting over the top of the cookie bar. Garnish the bars with additional sprinkles and cut into squares or longer, thinner rectangular bars. Freeze any you don’t dare leave at your fingertips!
And just like that, you’ve got a delicious treat for the whole family… or maybe just for yourself. We’ll let you decide. Whoever you choose to share it with, a treat this 100% sweet joy. We can’t wait to see your end results!
A big thank you to Chef Ilona Daniel for sharing this tasty recipe with us. Chef ILona is a Chef Instructor at the Holland College Culinary Institute, as well as a Regional Food Writer for Saltwire Network, and a CBC PEI Food and Lifestyle Presenter. She also operates the hospitality events and consulting firm, Chef Ilona Consulting. You will also find her treating passengers on the Northumberland Ferry to delicious treats this summer on July 24th and August 28th! You can follow her on Instagram, Facebook, and Twitter for more cooking inspiration… and some Island love, too!