Pecan Pie Bars

PECAN PIE BARS

The bombdiggity.

Ingredients:

For the crust:

• 3 sticks butter
• 1 cup light brown sugar
• 1/2 tsp salt
• 4 cups flour

For the topping:

• 2 sticks butter
• 2 cups packed light brown sugar
• 1/3 cup corn syrup
• 1/3 cup honey
• 4 cups chopped pecans
• 4 TBSP heavy cream
• 1.5 tsp. vanilla

DIRECTIONS:

Preheat the oven to 350ºF and line a jelly roll pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Peanut Butter Truffle Brownies

I do think the title of this entry kinda speaks for itself.  These are incredible... but also incredibly rich.  Like eating a homemade Reese's cup.  I would like to be trapped in a box made of these and be forced to eat my way out.  Then I could justify eating obscene amounts.  As it is, I am eating obscene amounts with no justification.  I can almost feel my thighs growing.  And I don't care...  because these taste better than skinny feels.  I know.  I'm sick.
 


PEANUT BUTTER TRUFFLE BROWNIES

Adapted from: RealMomKitchen

INGREDIENTS:

Brownie Base

king-arthur-flour-fudge-brownies  OR

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling

• 1/2 cup butter, softened
• 3/4 cup creamy peanut butter 
• 2 cups powdered sugar
• 3-4 teaspoons milk

Topping

• 1 cup semisweet chocolate chips
• 1/4 cup butter 

DIRECTIONS:

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

Make brownies.  Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Add enough milk so you will be able to pat or spread easily over brownie base.  Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

NOTE:  I left about a row of plain brownies because I wanted a nice thick layer of peanut butter.    

Butterfinger Blondies with Buttercream Frosting

These are wonderful blondies!  Super sweet, and are even better on day 2.  They are full of chunks of butterfinger and topped with a creamy buttercream.
They are evil, because I want to keep eating them.  My kids love them, and my husband too, but just a little bit does him.  Wish a little would do me!  My instincts told me to cut the butter by a couple of TBSP, and I wish I had cut it by a half stick, because I found them a bit too buttery at first.  The butter has kinda reabsorbed now, but I still think I will cut it next time.  Then again, when you are talking 2 sticks and another stick for the icing, plus some crisco, so what's a couple of TBSP?  Worth the extra laps you will have to do. 


BUTTERFINGER BLONDIES WITH BUTTERCREAM FROSTING
recipe slightly adapted from: cookiesandcups.com

INGREDIENTS:

• 1 c. butter (I will do 3/4 cup next time)
• 1 c. light brown sugar
• 1/2 c. granulated sugar
• 2 tsp. vanilla
• 2 eggs
• 2 1/2 c. all purpose flour
• 1 tsp. baking soda
• 1 tsp. coarse sea salt
• 2 c. coarsely chopped Butterfinger Bars (about 5 full size candy bars, or 20 small)

BUTTERCREAM FROSTING:

•  1/2 c. butter, softened 
• 1/2 c. vegetable shortening
• 1/2 tsp. vanilla
• 1/4 tsp. almond extract
• 1 T. milk (more as needed)
• 2 1/2 - 3 c. powdered sugar
• 1/2 c. butterfingers, chopped (about 1 full size candy bar)

DIRECTIONS:

Preheat oven to 350°F.

I couldn't wait til they were cool, so I cheated and frosted a few early.

In a small bowl, whisk together flour, baking soda and salt; set aside.  Beat butter and sugars until combined, about 1 minute. Beat in eggs and vanilla until smooth.  Stir in flour mixture until just combined, followed by chopped butterfingers.  Spread the batter into 9x13 pan.  Bake 25- 33 minutes, or until the center is set and doesn't jiggle.  They will be a nice golden brown. Cool completely.

Whip frosting and top cooled bars (I only used half the icing, so could half the recipe, if desired).  Sprinkle with crushed butterfinger or mix candy bars in frosting for variation.

Pumpkin Gingersnap Bars

Pumpkin mania continues.  These bars are awesome.  They are the marriage of a bunch of recipes I saw online, and they are addictive.  I usually am okay with a taste of dessert.  I ate like 3 of these bars after having 2 bowls of soup.  Yes, I am a gluttonous pig, and you will join me in that title if you make these.  I put out a plateful for the kids and my husband at the whole plateful. I like them chilled, because you get the crunch of the gingersnap crust, the chewiness of a caramel layer, and the creaminess of the pumpkin topping.  If you are not a cheesecake lover, you will still like these.  The cream cheese lends a creaminess, but you cannot taste it.  Excuse me, I need to go get another one now! You need to make these! 

PUMPKIN GINGERSNAP BARS

INGREDIENTS:

CRUST:

• about 50 gingersnaps run through food processor to make crumbs
• 1 stick melted butter
• 1/8 cup brown sugar

CARAMEL LAYER:

• 1 bag caramels
• 1/4 cup cream
• 1 tbsp butter

PUMPKIN LAYER:

• 6 ounces cream cheese, softened (I nuked for 30 seconds)
• 1 1/2 cup pumpkin puree
• 1/3 heaping cup sugar
• 1/4 cup brown sugar
• 1 tsp vanilla
• dash salt
• 2 eggs
• 2 tsp pumpkin pie spice (if you like less spice down this to 1 tsp.)
• 1/2 tsp cinnamon
• 1/8 cup molasses

STREUSEL:

• 1/3 cup sugae
• 1/4 cup flour
• 2 tbsp softened butter
• 1/4 tsp cinnamon
• 1/4 tsp pumpkin pie spice

DIRECTIONS:

Preheat oven to 350.  Crush gingersnaps and pulse in melted butter and brown sugar.  Spread in a 9x13 pan.  Bake for 7-9 minutes until butter bubbles a bit. 
Unwrap caramels and in a double boiler or microwave safe bowl, place caramels, cream and butter.  If using microwave, stir at 30-60 second intervals, and if a double boiler, let it hang out, stirring periodically, while you work on the pumpkin layer.  I did the double boiler and it worked out great.  When caramel is melted  and smooth, dump over gingersnaps.  I tilted the pan and let the caramel pool to one side, then the other, until it was distributed.  The spatula seemed to pull the crust, so this method works great for spreading the caramel. 

This picture is so off center.  ah well!

For the pumpkin layer, whisk cream cheese, and pumpkin together.  Add eggs and vanilla and whisk.  Add brown sugar, vanilla, salt, spices and molasses and whisk until smooth.  Pour over caramel, titling pan if necessary to distribute evenly.
Bake at 350 for 10 minutes while preparing streusel.  Mix streusel ingredients together until it is about like bread crumbs, remove pan and sprinkle evenly over top.
Return to oven and bake additional 20-30 minutes until a toothpick comes out clean.  When cooked, remove from oven and let cool for 30 minutes and chill for at least an hour before serving.  The crust will need some pressure to cut and a very sharp knife.  Cut and serve chilled.

Pumpkin Squares

It's pumpkin and apple season!  Let the baking commence!  So excited, and so glad I stocked up on about 20 cans of pumpkin last holiday season.  No pumpkin available until the end of this month at the earliest at our local grocer.
My mom told me these were great.  A little bit of heaven if you ask me.  The spices are so wonderful and smell AMAZING while baking.  They taste as good as they smell.  Who needs pumpkin pie when I could have these?  A must make this fall season!

PUMPKIN SQUARES

INGREDIENTS:

CRUST:

• 1 cup cold butter
• 2 cup all pupose flour
• 1 cup oatmeal
• 1 cup brown sugar (I used dark)

MIDDLE:

• 1 15 oz can pumpkin puree
• 1 can sweetened condensed milk
• 2 eggs
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp pumpkin pie spice
• 1 tsp vanilla

TOPPING:

• 1/2 cups nuts
• 1/2 cup brown sugar
• 2 TBSP butter
• 1 TBSP flour

(I think next time I will cut the butter in the crust by a few TBSP's and see if it makes a difference. )

DIRECTIONS:

Preheat oven to 350.  Cut butter in small pieces.  Combine flour, oatmeal and brown sugar for the crust with mixer.  Add butter and mix with mixer until crumbly and coarse crumb texture.  Press into 9x13 pan.  Bake for 10-15 minutes.

Meanwhile, mix middle layer.  Sugar, salt, cinnamon, ginger, pumpkin pie spice, and cloves.  Add eggs, vanilla, pumpkin and condensed milk.  Whisk until well combined and smooth.  Poor over warm crust and bake for 20 minutes.

While that bakes, chop nuts to coarse chop.  Mix with brown sugar, and flour.  Mix in butter with fingers and mix until a coarse crumb and butter is throughout.    After middle layer has cooked 20 minutes, sprinkle over the pumpkin layer (it will still be uncooked in the middle, that's okay).  Bake an additional 20 minutes or until a toothpick comes out clean.  Cool, cut and serve.

S'mores Bars

I saw these sometime last week and knew I had to make them.  These are gooey and just awesome!  A seriously great cookie bars.  I made a variation of these before, from my friend Cristine's blog 
http://cristinecooks.blogspot.com/2010/06/cookie-carnival-cooking-with-anya.htmland we loved them.  These are a little different because they use marshmallow creme instead of marshmallows, but both are wonderful.  I never posted the other recipe because I was not blogging yet.  So here it is!  If you like s'mores, you will love these!



S'MORES BARS
from Lovin' from the oven

 

INGREDIENTS:

  

• 1/2 cup butter, room temperature 
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
• 1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

DIRECTIONS:

 

Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.    

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. 

 

 

After making all my patties, it looked like this.

I made little disks with the dough and pieced them together over the marshmallow creme. 

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Turtle Brownies (aka- Knock You Naked Brownies)

 

I saw these and knew I had to make them.  These were really easy and really rich and gooey and just great!  A must have milk moment for sure.  I love a little sea salt in my caramel, but you can leave out if you desire.  That was my addition.  Not sure who these will knock naked...  but they are great. We all loved these and will make them again!

TURTLE BROWNIES (KNOCK-YOU-NAKED BROWNIES)

 INGREDIENTS:

• 1 box (18.5 Ounce) German Chocolate Cake Mix
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 1 14  oz. bag whole Caramels, Unwrapped
• sprinkle of sea salt
• 1 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar

DIRECTIONS:

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 7x11 inch baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or microwave) melt caramels with additional 1/2 cup evaporated milk.   If using microwave, use 30 seconds-1 minute increments. When melted and combined, sprinkle in  a bit of sea salt if desired (maybe 1/2 tsp?) and then pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.  You can chill here or if you are inpatient like me, turn out remaining brownie dough on work surface. Use your hands to press it into flat pieces and set on top.  Piece the flat pieces together like puzzle until caramel layer is covered.
Bake for about 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut and carefully remove from the pan.
*Adapted from the standard/classic "Knock You Naked Brownies" recipe.

Triple Berry Crumb Bars

With berries being readily available right now, I wanted to utilize them.  These bars were great.  My husband had 2 huge ones the first night.  Now, some of you might wonder if my husband is 500 lbs...  No, he has the gift every woman wants, but barely any of us have...  fast metabolism. 

Anyway, back to these bars.  The bars is sweet and the berries were a bit tart which I really liked and my husband loved.  Not a fan of tart?  Add another 1/4 cup of sugar to the berries.  These bars are totally worth making and I was a bit skeptical.  I find myself keep going back for more and unlike a lot of desserts, they are still great a few days later! 

TRIPLE BERRY CRUMB BARS
Adapted from http://smittenkitchen.com

• 1 cup white sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 cup cold unsalted butter (2 sticks)
• 1 egg
• 1 tsp vanilla
• 1/4 teaspoon salt
• Zest and juice of one lemon
• 4 cups mix of fresh blueberries, blackberries, and raspberries
• 1/2 cup white sugar
• 4 teaspoons cornstarch

 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

  In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Whisk egg with the vanilla and use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the berries.
Sprinkle the berry mixture evenly over the crust. Even the juice that comes from them.  Crumble remaining dough over the berry layer.
  Bake in preheated oven for 45-50 minutes, or until top is slightly brown.  Cool completely before cutting into squares.  Great chilled too!

Chocolate Sea Salt Caramel Bars

This may be my new favorite dessert,(candy).  I saw on a friends blog, Millionaires Grey Salt Shortbread,  which looked amazing and I bookmarked it awhile ago.  I just didn't have the grey salt.  Turns out grey salt is just a variation of sea salt.  But I got it anyway. 


I went to make it today and say that in the shortbread alone there was 3/4 lb of butter.  Yes, 3 sticks.  I just couldn't bring myself to do it.  Plus, as I have said before, I am not a huge shortbread fan. 
So, I did some research and found Espresso Caramel Bars from Giada De Laurentiis, and printed it off.  I have made some changes.  First, I did pure chocolate on top.  The ganache might be nice to cut the sweetness.  Will try next time. (posted recipe below)  Second, I made the caramel salted caramel!  Anyway, this has a few steps, but is really easy.  Just follow the directions!  No stirring the caramel!
These are SUPER SWEET!  Really a candy.  They are wonderful frozen.  An inch square will do you.  Seriously, one pan will serve at least 30 people.  Cut them small and have some milk standing by!

CHOCOLATE SEA SALT CARAMEL BARS

INGREDIENTS:

For the crust:

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1 stick unsalted butter, melted
• 1/2 tsp cinnamon

For the Caramel :

• 1/2 cup whipping cream
• 1 stick unsalted butter, room temp.
• 1 1/2 cups light brown sugar
• 1 TBSP water
• 1/2 tsp sea salt (I used my grey)
• 1/4 tsp vanilla

For the Chocolate: *

• 2 cups good chocolate (semi-sweet)
• 1/2 TBSP butter
• (can add 1 tsp of espresso powder if desired)

Sea salt for top.

DIRECTIONS:

For the crust:  Preheat oven to 350.  Line 9' pan with foil or spring form with parchment.  Spray with cooking spray.  Mix graham cracker crumbs, sugar and cinnamon.  Pour in melted butter and mix well.  Put into prepared pan and use the bottom of measuring cup to press into pan.  Bake for 10-12 minutes in preheated oven, until golden.

For the caramel:  Put all ingredients, except vanilla, into saucepan over med high heat.  Stir until butter is melted and mix is smooth.  Put in candy thermometer and DO NOT STIR ANY MORE!  Bring to 240 degrees (5-7 minutes).  When reaches 240, pour in vanilla and give fast stir and pour hot caramel over graham cracker crust.  Leave for 20 minutes to cool, then freeze for 10 minutes.

For chocolate:

Melt chocolate chips or chopped chocolate in double boiler or microwave in 30 second intervals with cream, until smooth.  Carefully spread over caramel topping.  Sprinkle top with sea salt.  Chill for an hour.  This will possibly be the longest hour of your life.  Cut and serve (with milk).

*Giada's recipe calls for 1/2 cup cream with chocolate chips and 1 1/2 tsp espresso powder, over double boiler. Mix until smooth.*

Lemon Bars

I am still using up all of my supplies and had a hankering for something lemon and had tons of
lemons.  I wanted to try a traditional lemon bar.
These were very tasty bars.  The shortbread was better than most, very flaky and buttery.  The lemon part was very lemony and smooth.  The corners were a little different texture than the rest, more firm.  The edges browned and that was my favorite part because it was all caramelized. 

I do not think these were nearly as good as the triple citrus bars http://delectabledelightswithrebecca.blogspot.com/2011/03/triple-citrus-bars.html 
but they were very good!  You can try them and see for yourself!

LEMON BARS
adapted from Barefoot Contessa

INGREDIENTS:

For the crust:

• 1 stick butter, at room temp
• 1/2 cup powdered sugar
• 1/8 tsp salt
• 1 cup flour

For the filling:

• 3 eggs room temp
• 1 1/2 cups sugar
• 1 TBSP lemon zest
• 1/2 cup lemon juice
• 1/2 cup flour

Confectioners sugar for dusting.

DIRECTIONS:

Preheat oven to 350.   For the crust, working with paddle attachment, mix the butter and sugar until light.   Combine salt and flour and add slowly, while mixing on low and mix until flour is just incorporated.  Pour onto floured surface and gather the dough into a ball.  Press into 8 or 9 inch square pan.  Cook for 15-20 minutes. 
For the filling, zest and juice lemons (about 3 for lemon juice).  Whisk eggs and add sugar, lemon juice and zest and flour.  Whisk until well combined.  Pour over cooked crust and bake additional 30-35 minutes, until center is set and no longer jiggly.  Let cool and dust with powdered sugar.  Cut and serve.  (Best day of making!)

Triple Citrus Bars

On my citrus kick...  I guess I just feel summer coming and can't resist it!  Everything I have ever made form America's Test Kitchen has been great.  So, I figured I would try these.  A little different than your average lemon bars or key lime bars.  Well, they are to die for!  They are for the citrus lover only.  The crust is crisp and delicious and the citrus is perfectly tart and sweet.  I love the pucker it bring to the back of my jaw.  Yum!  This is a fantastic treat that will put you in the mood for all things spring!



TRIPLE CITRUS BARS
from America's Test Kitchen


INGREDIENTS:

Crust:

• 5 oz. (about 1 3/4 c.) animal crackers
• pinch salt
• 4 TBSP melted unsalted butter
• 3 TBSP brown sugar

Filling:

• 2 oz. softened cream cheese
• 1 1/2 tsp lemon zest
• 1 1/2 tsp orange zest
• 1 1/2 tsp lime zest
• 1 TBSP fresh lemon juice
• 1 TBSP fresh orange juice
• 5 TBSP fresh lime juice 
• 1 can sweetened condensed milk
• 1 egg yolk

DIRECTIONS:

Preheat oven to 350.  Line 8" square pan with foil, cutting at corners, and allowing to go up sides.

In food processor, place animal crackers and pulse until coarsely ground.  Add salt and brown sugar and pulse to combine.  Add melted butter and pulse until incorporated.  Press into square pan with the bottom of a measuring cup to smooth and pack down.  Bake for 18 minutes.

While crust is baking/or cooling, zest fruit and run a knife through a couple times.  Add juices and then cream cheese (I heat mine in microwave briefly).  Whisk until well combined.  Add sweetened condensed milk and whisk until all of cream cheese is dissolved.  Add yolk and whisk to combine.  Pour on crust and bake another 18-20 minutes, until filling just begins to pull away from sides.  Let cool for 1.5 hrs, chill for 2 hours and sit at room temp. 15 minutes before serving.   (yes that is approx. 2 hrs. and 45 minutes before you can dig in).

Oatmeal Carmelitas

I have had these before, but didn't know what they were called.  I just knew it had a whole lot of sweet goodness oozing from the center.  I finally figured out what they were and had to make them.  They are pretty easy to make really.  There is debate whether they should be called "Carmelitas" or "Caramelitas".  To me they are just a little square of goodness!
Very tasty, rich but addictive!  

OATMEAL CARMELITAS

INGREDIENTS:

• 2 cups AP flour
• 2 cups oats
• 1 1/2 cups firmly packed brown sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 cups melted butter
• 1 tsp vanilla
• 2 cups choc. chips
• 1 cup chopped pecans

Filling:

• 14 oz pkg light caramels, unwrapped
• 1/3 c. light cream

OR

• 1 jar caramel ice cream topping
• 3 TBSP flour

DIRECTIONS:

Preheat oven to 350.  Grease 9x13 pan and set aside.  In a large bowl combine flour, oats, baking soda, salt and brown sugar.  Break up any chunks of brown sugar. Melt butter and add vanilla, then mix into dry ingredients until no more flour can be seen.

Press 1/2 of the mixture into the 9x13.  Reserve the rest for the top.

Prepare caramel filling.  Put caramels and cream in microwave in 30-40 second intervals, mixing between each interval, until melted OR mix in flour to jar of caramel topping.  Pour over crust.  Sprinkle nuts and chocolate chips over caramel.  Sprinkle remaining batter evenly over the top.  Bake for 22-25 minutes or until light golden brown.  Cool at least 1 hour.

Chewy, Chunky Blondies

I promised to make a treat for our small group last week.  After being sick all day Tuesday and Wednesday, when Thursday rolled around, though I was feeling better, I wanted an easy but really yummy treat.  I made these bars once before and remembered how great they were and decided on making them.  This recipe is huge among food bloggers and there is a reason for it.  I changed 2 things... leaving out walnuts, because I don't like walnuts and don't like nuts in my cookies, and added 2 tsp of vanilla instead of one.
Let me say, they were a huge hit.  It was a "can't stop at one" kind of treat.  They were still warm when I brought them and we all know there is not much better in life than a warm cookie dessert.  Super easy and such a delicious treat!







CHEWY, CHUNKY BLONDIES
adapted from: Dorie Greenspan "Baking: From my home to yours"



INGREDIENTS:

• 2 cups AP flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 sticks unsalted butter at room temp.
• 1 1/2 cups packed light brown sugar
• 1/2 sugar
• 2 large eggs
• 2 tsp vanilla
• 1 cup semisweet or bittersweet choc. chips or chunked chocolate
• 1 cup butterscotch chips
• 1 c. coconut
• 1 c. chopped walnuts  (opt.)

DIRECTIONS:

Preheat oven to 325.  Butter 9x13 pan and put it on baking sheet.
Whisk together flour, baking soda, baking powder and salt.
With the paddle attachment on stand mixer, beat butter on med. speed until smooth and creamy.  Add  both sugars and beat for 3 minutes.  Add eggs, one at a time, beating for one minute after each.  Beat in vanilla.  Reduce speed to low and add dry ingredients and mix until they just disappear into batter.  Use a rubber spatula and stir in chips and coconut (and nuts if you choose).  Scrape into prepared pan and smooth top.
Bake for 40-45 minutes, or until knife comes out clean.  Top will be nice honey brown color.  Cool for 15 minutes and can turn out onto rack to let cool.  I cut them up right in the pan.

Chocolate Filled Italian Cookies

My Grandma has made these cookies every Christmas since I can remember.  I was never a big fan of them until I became an adult.  Her cookies were always a little drier than I liked, so I added some much needed cream cheese to the dough.  It makes them tender and really quite yummy.  They look so pretty on a tray too!




CHOCOLATE FUDGE FILLED ITALIAN COOKIES
recipe adapted from Jo Cali

 

INGREDIENTS:

• 1/2 c. brown sugar
• 1/2 c. shortening or butter
• 1/3 brick of cream cheese
• 1 egg
• 1 tsp vanilla
• 3 c. AP flour
• 1 tsp. salt
• 2 tsp. baking powder
• 1/3 c. milk

FILLING:

• 12 oz. semi sweet chocolate chips
• 1 can sweetened condensed milk
• 1 cup nuts (pecans or walnuts) chopped

DIRECTIONS

Cream cream cheese, shortening and brown sugar.  Add vanilla and eggs and mix.  Whisk dry ingredients together and add to cream cheese mixture alternatively with milk until combined.  Turn out onto floured surface and divide into quarters.  Wrap each in plastic wrap and chill for an hour.  Roll each out on floured surface into rectangle, about 7"x10" (roughly, can be bigger) until about 1/4" thick.

For filling, melt chocolate chips in microwave for 30 second increments, mixing in between each until melted.  Add sweetened condensed milk and mix well and microwave for another 30 seconds.  Add nuts if desired.  Spread 1/4 onto middle of prepared dough, going out to the edges in length.  Fold over and seal.  Carefully transfer to greased cookie sheets, seam side down an bake @ 350 for 15-20 min, until just set touch.  Over baking, or browning will make a drier cookie.

Let cool on cooling rack and wrap in foil.  Frost with cutout butter cream just before serving and slice.  These freeze very well.  Freeze and take out and frost before serving.

Oatmeal Raspberry Bars

I have been wanting to make these forever!  I love raspberry and oatmeal and the combination of the two is just too much to resist!   I used to make them all the time and have not made these years.  I really like the addition of the almond extract.  It gives it a grown up taste.  But if you would prefer, you could substitute vanilla. So, for a quick dessert tonight I whipped these together.  It was easy and really quite delicious!  So, take 10, and go make them!


OATMEAL RASPBERRY BARS
adapted from Allrecipes

Ingredients

• 1/2 cup packed light brown sugar
• 1/4 cup white sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 1 tsp almond extract
• 3/4 cup raspberry jam (orig. calls for seedless, but I like seeds!)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, sugar, flour, baking soda, salt, and rolled oats. Rub in the butter and extract using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars. ENJOY!

Peanut Butter Cornflake Bars

There is something so comforting about some foods.  Something reminiscent of childhood, or maybe just a flavor that brings a comforting feeling.  Peanut butter is one of those foods for me.  Perhaps it is because when I was a child, I ate it by the spoonfuls, licking it as if it were lollipop.  And See's Candy once made a peanut butter lollipop that was my favorite. . .   how I miss those lollipops!

Rice Crispy Treats are the quintessential childhood treat.  Although I do enjoy a good thick rice crispy treat, give me something with that gooey goodness and peanut butter, and I am one happy camper!  These give me both!  I get a serious craving for these every now and then, and have to make them.  But I really do hate to make them because then I want to eat them for breakfast, lunch, dinner and dessert.  They have peanut butter and cereal, so they are healthy, right?  Oh well, I don't care because they are simple, sweet and yummy! Like rice crispy treats, they are best fresh and will harden with time.  So eat them up quickly, which shouldn't be a problem!  A great recipe to have the kids help!
Sorry my picture is sideways... still figuring this all out and could not get it to turn!

Peanut Butter Cornflake Bars

• 1 cup white sugar
• 1 cup light corn syrup
• 1 1/2 to 2 cups peanut butter (depends on how much PB flavor you like)
• 1 tsp vanilla
• 6 cups cornflakes

Spray 7x11 baking dish with cooking spray. Bring sugar and corn syrup to a boil.  Add peanut butter and vanilla and remove from heat.  Mix until peanut butter is melted in and incorporated.  Pour over cornflakes and mix until all corn flakes are covered, working quickly.  Spread in pan and let sit until just cool and eat!

**HINT**  As a variation you can mix a bag of chocolate or butterscotch chips in with the cornflakes or melt them and spread them up on top.  Also can use rice crispies or mix the two cereals!  Try it with crunchy peanut butter!