S'MORES BARS

 

MILE HIGH S'MORES BARS (DOUBLES PERFECTLY IN A 9X13 PAN if you choose)
Ingredients:
1 stick butter softened (8 T.)
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
2 XLARGE HERSHEY BARS (4.4 oz each) You will have a little extra after lining the pan
7 ounce jar marshmallow creme or Fluff
Directions:
1. Heat oven to 350°F. Line 8 inch pan with nonstick foil and then you can lift it out when cool

2. Beat butter and sugar in large bowl until fluffy. Add egg and vanilla; beat well. Stir in flour, graham cracker crumbs, baking powder and salt. Beat until blended. Press half of dough into prepared pan.

3. Lay chocolate bars over dough. Spread with marshmallow creme (Tip: wet your spreader/knife if too sticky). Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 35-40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into BIG bars.

4 LAYER PEANUT BUTTER TRUFFLE BROWNIE BARS

Shortbread Cookie Crust Layer
1 1/2 cups flour
1/2 cup powdered sugar
2 sticks butter
Preheat oven to 350. Combine all crust ingredients and mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13 nonstick foil lined pan. Bake for 25-30 minutes or until lightly browned.

Brownie Layer4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 
1 cup (2 sticks) butter
2 1/4 cups sugar  
1 1/2 cups all purpose flour

Directions:

In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter on top of shortbread crust and smooth as needed. Bake for about 30 minutes. Cool and chill in fridge.

Peanut Butter Layer
2 sticks butter, softened
1/2 cup creamy peanut butter
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
 Beat butter and peanut butter at medium speed until smooth and creamy. Add powdered sugar and beat until mostly moistened. Scrape bowl and beat at medium-low until fully combined. Add vanilla and beat at medium until fully incorporated. Increase speed to medium high and beat until light and fluffy, scraping bowl occasionally. Spread over chilled brownies. Place in freezer for another 15 minutes to prepare the peanut butter layer for the glaze.

Chocolate Glaze
2 cups semisweet chocolate chips
8 Tablespoons (1 stick) butter
Melt both together in the microwave until smooth.  Pour over the pb layer and smooth with a small spatula.  Chill in fridge to set the chocolate.  Cut with a hit, dry knife into bars!




If you want to add a chocolate drizzle, I just melted some chips and piped them on top!
 
Adapted from Jasey's Crazy Daisy

CARAMEL CRUMB BARS

For the dough:
16 tablespoons unsalted butter, at room temperature,  (2 sticks)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour
 

For the filling:
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup packed dark brown sugar
1 (14 ounce) can sweetened condensed milk

Directions:
1.  Position a rack on the lowest level of the oven; preheat to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with nonstick foil.

2.  For the dough: Combine the 16 tablespoons of butter, the sugar and salt in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until the mixture is soft and light. Add the vanilla extract and mix to incorporate.
3. Reduce the speed to low, then gradually add 2 1/4 cups of the flour and beat until well incorporated to form a smooth dough. Use a spatula to scrape down the bowl and paddle.
4.  Remove the bowl from the mixer; transfer three-quarters of the dough into the prepared pan. Use the palm of your hand to press the dough down lightly and evenly. Chill the dough-lined pan while you make the topping: Work the remaining 1/4 cup flour into the remaining dough with your fingertips so that it forms small crumbs. Set aside at room temperature.
5.  For the filling: Combine the butter, corn syrup, brown sugar and condensed milk in a medium saucepan over medium heat, stirring occasionally. Allow the mixture to boil gently, stirring often, for about 10 minutes, until the mixture starts to thicken and darken slightly. Pour into a stainless-steel bowl to cool for 5 minutes.
6.  To assemble: Pour the cooled filling on top of the chilled dough, then scatter the crumb mixture evenly over the top. Bake for about 30 minutes, until the filling bubbles gently and is a deep caramel color and the dough and crumb topping are baked through.
7. Cool in the pan on a wire rack for 15 to 20 minutes, until lukewarm. Use the foil to lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into roughly 2-inch squares.

Recipe adapted from Nick Malgieri

CHEESECAKE BROWNIES!!!!!!

 Brownie Layer:

• 1 stick salted butter
• 4 ounces unsweetened chocolate squares
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2/3 cup all-purpose flour

Cheesecake Layer:

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg yolk
• 1/4 teaspoon pure vanilla extract
• 1 cup mini chocolate chips

Directions:

1. Preheat oven to 350°F. Line an 8x8 pan with nonstick foil allowing sides to hang over for easy removal. 
2. To make the brownies, melt butter and chocolate in the microwave until smooth.  Stir in sugar, eggs & vanilla until combined. Stir in flour and spread evenly in baking pan.
3. To make the cheesecake layer,  beat together cream cheese, sugar, egg yolk, and vanilla until smooth.  Add chips.
4. Spread cheesecake over the brownie layer with an offset spatula.
5. Bake approx 45 mins.  Check around 40 mins but mine took 45.  Let cool completely in pan,  Chill and cut.  Top with chocolate drizzle, if desired.

Adapted from GOURMET magazine

CHOCOLATE RASPBERRY CRUMB BARS

 

 Ingredients:
2 sticks unsalted butter, softened 
1/2 cup brown sugar, packed
2 cups all-purpose flour
1/2 tsp salt           
1 cup bittersweet chocolate chips
1 cup semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
1/2 cup chopped pecans
1/2 cup raspberry preserves


Directions:
Preheat oven to 350 degrees.
Line 9X13 pan with nonstick foil.
Cream butter and sugar together.
Beat in flour and salt until crumbly.
Press 1 3/4 cups crumb mixture onto bottom of baking dish.
Bake for 10-12 minutes or until golden brown.
Stir nuts into reserved crumb mixture. Set aside.
Combine sweetened condensed milk and bittersweet chips in a microwave safe dish and heat on medium heat, in 30 second intervals in microwave until chips are melted. Stir until smooth.
Pour over hot crust and spread until even.
Sprinkle reserved crumb mixture over chocolate mixture.
Drop teaspoonfuls of preserves on top of crumb mixture.
Sprinkle with 1 cup semi-sweet chocolate chips.
Bake for an additional 25-30 minutes or until set.
Cool and cut into bars.

ADAPTED FROM MOM ON TIME OUT

PEANUT BUTTER, MARSHMALLOW & CARAMEL KRISPY BARS

Adapted from Cookies & Cups

Ingredients

Blondie base
• 7 Tbsp butter, melted
• 1 cup light brown sugar
• 1 egg + 1 yolk
• 1 tsp vanilla
   
• 1 cup flour
• 1/2 tsp baking powder
• 1 cup peanut butter chips
Filling
• 1 cup Marshmallow Fluff 

Krispie Topping
• 2 Tbsp butter
   
• 2 cups mini marshmallows
• 1/4 cup caramel sauce (click here for homemade recipe)
• 3 cups Rice Krispies cereal 
• 1 cup chocolate chips for drizzle (optional)

Directions:

1. Preheat oven to 350°
2. Line a 9x9 pan with nonstick foil.
3. In mixer,  beat melted butter, brown sugar, whole egg, yolk and vanilla until smooth.
4. On low, add in flour and baking powder until batter comes together and is combined. Fold in peanut butter chips.
5. Press in pan and bake 20 minutes until edges just begin to golden.
6. Cool completely.
7. When cool spread Marshmallow Fluff evenly on top of blondie.
8. Prepare your krispies.  In a microwave safe bowl, melt butter and marshmallows in 30 second increments.  Stir in cereal and caramel sauce.
9. Pour krispy mixture onto Fluff layer and press evenly. Allow to krispie layer to cool for 15 minutes and cut into squares.
10. Drizzle with melted chocolate chips.

COOKIE BUTTER ROLO BARS!!!!!!!

 

JADEN IS HARD AT WORK UNWRAPPING ROLOS!!!

 Biscoff, Speculoos, Cookie Butter.....no matter what you call it....they're all delish!  I used the Whole Foods version for this recipe as it is a bit healthier than the others.  Equally scrumptious results!  I mean, it has rolos and cookie butter...how bad can it be????

Ingredients

• 1 cup butter
• ¾ cup brown sugar
• ¾ cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup Biscoff Spread or Speculoos or Cookie Butter
• 1 ¾ cup flour
• ¾ teaspoon baking powder
• 1 12oz package Rolo Candy

Instructions

1. Preheat oven to 350. Line a 9×13 pan with nonstick foil.
2. In a mixer, cream butter and both sugars. Add eggs.  Add vanilla and Biscoff/Speculoos spread.  Add flour and baking powder.  Stir in half of the Rolos. Spread batter into prepared pan. Chop remaining Rolos and press onto the top.
3. Bake for approx 35 minutes until lightly golden.  Let cool completely before cutting. 

Adapted from Lemons for Lulu

ROLO BROWNIES WITH FUDGE TOPPING

STEP ONE: Make Brownies

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla extract

1 cup (2 sticks) butter
2 1/4 cups sugar 

1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.In the microwave, melt butter. When melted, add sugar, and stir to combine.Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed.Bake brownies about 30 minutes. Test for doneness by inserting a toothpick.  You should find moist crumbs. 

 STEP 2-Pour on a 1/2 cup caramel sauce.  Use jarred or Homemade! (Or what I did was to microwave  1 bag Kraft caramel bits with 2T. heavy cream until smooth)

Step 3-Cut 2 cups unwrapped Rolo candies in half and lay on top of the caramel.  

Step 4-Make Fudge Topping

1 (14 oz) can sweetened condensed milk
3 cups semi sweet chocolate chips
In a microwave safe bowl,  melt sweetened condensed milk and chocolate chips together gently.  Stir and immediately spread over Rolos with an off-set spatula. Chill a few hours before cutting.  Can microwave each brownie bar before serving to melt the caramel! Sprinkle with sea salt, if desired!

Inspired By Cookies and Cups

PEANUT BUTTER TRUFFLE & CHOCOLATE GLAZED BROWNIES

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! 

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This month I made Lizzy's Brownies with a layer of peanut butter on top top and then a chocolate glaze! Yum!  I had to use a glaze instead of Lizzy's ganache because I was out of shortening! Enjoy-this is one winning brownie! Be sure to add it to your holiday baking list!!!!

1 cup butter
2 cups sugar
3 eggs
1 tablespoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
 
Peanut Butter Filling:
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk
 
Glaze Topping:
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup


Instructions
Preheat oven to 350º. Put a long piece of non-stick foil in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal. 

In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
Bake for about 25-30 minutes. Cool completely.
 
While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.

While the filling is cooling, make glaze by melting the chocolate chips, corn syrup and butter gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Cool to 90 degrees and then pour over the peanut butter layer spreading with an offset spatula.  Let set on the counter at room temp for an hour and then return to refrigerator to chill before cutting into bars.  Add a chocolate drizzle on top if desired, using melted chocolate chips.

THICK & SCRUMPTIOUS BUTTERFINGER BARS

Butterfinger Bars
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temp
2 1/2 cups light brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
16 snack size butterfingers, chopped

Preheat oven to 350 degrees F. Line 9×9 pan with nonstick foil.
Beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
Add in the flour, powder, salt just until incorporated. Pour into pan and spread to edges. Fold in 1 c. chopped butterfingers. Spread in pan. Sprinkle rest of chopped butterfinger over top and bake for 45-50 minutes or until toothpick comes out clean. 

MILKYWAY BROWNIES

1. Prepare your favorite box or homemade brownies in an 8x8 pan and bake according to the box or recipe directions.  Chill in freezer when slightly cool.

2.  Chocolate Nougat:
1 cup chocolate chips
1 cup marshmallow fluff
3 1/2 tablespoons evaporated milk, divided
 
 Melt choc chips in microwave until smooth.  Stir fluff and 1 1/2 tablespoons of evaporated milk into the melted chocolate chips. Pour and spread immediately over brownies in pan. Return to freezer.

3. Caramel Layer
1 bag Kraft caramels, unwrapped
2 TablespoonS evaporated milk
Melt caramels with the evap. milk in the microwave until smooth. Pour over nougat layer and return to freezer.


4. Topping:

MELT IN THE MICROWAVE:

1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.

STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.

POUR SMOOTHLY ON BARS AND CHILL UNTIL SET.  CUT WITH A BIG KNIFE! 

BARS ADAPTED FROM CRAZY FOR CRUST
GLAZE FROM HUGS & COOKIES 

CHOCOLATE CHIP COOKIE BARS STUFFED WITH CHEESECAKE

1.  COOKIE PORTION: 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED

2.  For the Cheesecake

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Line a 9x9 pan with nonstick foil and press in half the cookie dough. Beat all of the cheesecake ingredients until smooth and pour over the cookie dough.  Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake.  Bake for 35 minutes or until cheesecake layer is set.   Cover the bars with foil if browning too much.  Let cool to room temp.  Chill until cold before cutting and add a chocolate drizzle, if desired.