So for Mr. C and me, nothing says “the holidays” like pumpkin pie, French Apple Pie (recipe on site) and either mincemeat pie or mincemeat bars. I usually make bars because it’s nice to serve a different type of dessert rather than just all pies. (Although in reality, there is nothing nicer than a grand assortment of pies.) But truthfully, I’m kind of lazy and mincemeat bars are really a lot easier to prepare than mincemeat pie. And in our extended family, almost everyone wants a little taste of all the desserts, so these bar cookies make a lot of sense in that regard too. (You can cut them into really small pieces.) And for all of you who love mincemeat, you know it can be a bit rich. (That is an understatement if I ever heard one!)

So this holiday season, save yourself a little bit of time. Try making some of your favorites in the form of bar cookies rather than into pies. On this site you will find recipes for Apple Pie Bars and Pumpkin Pie Bars that feature the taste you love in a pie, but are truly a lot easier to prepare and serve.

Now if you are the type who buys your pie crust, all bets are off! You win in the time category hands down. But if you usually build your own pie crust like I do, you will find that these bars are a godsend; especially if you are the lucky one chosen to “bring the pies” to your families holiday dinners.

Nothing is more stressful than trying to get a pie or two safely and structurally intact to a location other than the closest surface in your kitchen. Cars are simply not designed to protect your precious pie crust. In fact, experts agree. Cars hate piecrust. Cars will actually go out of their way to break off chunks of your pie crust even though your poor spouse is driving at 30 miles an hour in a 70 mile an hour zone! But when you present your car with a 9 x 13 pan of bar cookies, the car doesn’t have a ghost of a chance to destroy your efforts.

So enjoy the holidays, bake up a storm, and try these mincemeat bars and the other delicious bar cookies I referenced above. Oh, and don’t hate your car for its predisposition to hate pie crust. It was programmed that way at the factory! (It was also programmd to hate deviled eggs (thanks Ursala for that reminder), wedding cakes, and any dish with even a modicum of liquid!)

• ¾ c. unsalted butter, room temperature
• 1 c. packed brown sugar
• 1¾ c. flour
• ½ tsp. baking soda
• 1 tsp. salt
• 1½ c. whole oats
• 1 (28-oz.) jar Crosse and Blackwell mincemeat (do not settle for anything less!)
• 1 pint whipping cream
• 3 T. powdered sugar
• 2 tsp. brandy

Cream the butter and brown sugar together. In a separate bowl, whisk together the flour, soda, salt, and oats. Add to the butter and beat until small clumps appear. Pat a little over half of the mixture into a 9 x 13-inch baking pan. (Glass preferably.) Spread mincemeat over bottom crust and top with remaining crumb mixture, patting it gently into place. Bake the bars in a pre-heated 400 degree oven for about 25 minutes or until the top is lightly browned.

Cool and cut into bars.

Meanwhile whip the cream to stiff peaks. Add the powdered sugar and brandy and beat just until well combined. When ready to serve, place bar on plate and dollop with brandy whipped cream. Ah yes, the only other thing needed – a lovely cup of coffee. Enjoy!