Gooey Rice Krispie Treats

No matter what I did to prepare during the week, last Friday was chaotic. I planned on having a small group of girls over from church to work on a few little projects. I cleaned the house, kept baby happy and had everything set out for them. But for some reason that afternoon everything fell apart. Baby decided to cry every 10 minutes and didn't want to be set down, I hadn't showered or gotten dressed, and 20 minutes before the girls were to arrive, I realized that I had completely forgotten to make the treat. 

Chocolate Peppermint S'mores Bars

Now that Christmas is over it's a great time to use up all of that peppermint bark you've got sitting around... and I've got a perfect recipe for it! These are a spin on one of my favorite treats, Hershey's Chocolate S'mores Bars. You start off with chocolate graham crackers as the base, then scoop mounds of chocolate cookie dough on top, then cover the cookies with chocolate chips, crushed graham crackers, peppermint marshmallows and a whole lot of peppermint bark. They're best served straight out of the oven when they're all gooey and warm, because that's just how s'mores should be eaten! I prefer piling up a plate full and eating mine with a mug full of cocoa, but a glass of milk would do too! I can't tell you just how good these are- even the hubby who doesn't care for peppermint was seriously digging 'em! I made us a standard batch, but next year I'll be doubling this for sure! Enjoy!!!

Chocolate Peppermint S'mores Bars

Ingredients
1 c. all-purpose flour
¼ c. natural unsweetened cocoa powder
½ c. sugar
¼ c. brown sugar
⅔ c. semi-sweet chocolate chips, melted
8 tbsp. (1 stick) butter, room temperature
1 egg + 1 egg yolk
½ tsp. baking soda
¼ tsp. salt
¼ tsp. vanilla extract
¼ tsp. peppermint extract

1 sleeve chocolate graham crackers, more if needed
1 c. miniature peppermint marshmallows
½ c. regular miniature marshmallows
½ c. semisweet chocolate chips
1 Ghirardelli peppermint bark baking bar, chopped

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 9x13 or a quarter baking sheet with parchment paper. Use the chocolate graham crackers to cover the parchment, set aside.
2. In the bowl of a stand mixer, beat together butter, sugars, vanilla and peppermint for 2-3 minutes. Add melted chocolate chips, mix until combined. Add egg, then egg yolk, mixing just until combined.
3. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, add dry ingredients. When no flour pockets remain, turn off and remove bowl from stand. Spread cookie dough over the graham crackers, in an even layer.
4. Place in oven and bake for 6 minutes, remove and gently press in remaining graham crackers (broken into pieces), marshmallows, chocolate chips and baking bar pieces. Place in oven and bake for an additional 10-12 minutes or until the marshmallows become lighty golden in color. Remove and allow to cool in pan for 25-30 minutes before removing and cutting into bars.
Yield: Approximately 15 bars (but depends on how big or small you cut them)

Nut Lovers Rocky Road

Rocky road is one of my go-to recipes! We make it for ourselves and to take to parties & activities. The thing I love the most about it is how easy and delicious it is! It comes together in just 5 minutes and then gets tossed into the refrigerator to chill until you're ready to serve it. Sometimes I like to substitute some of the semi-sweet chocolate for bittersweet, making these intensely rich and dark! You can definitely play around with what goes inside- today we did a nut lover's version. They're crammed full of peanuts, almonds, walnuts, and of course marshmallows. If you're feeling extra adventurous, I think chocolate chunks or even some kind of chopped up cookie would be tasty too! Our batch is going quickly- if they last over the weekend these effortless treats will be perfect for the holidays!

Nut Lovers Rocky Road

Ingredients

1 (14-oz) can Eagle Brand® sweetened condensed milk
2 tbsp. butter
2 c. semi-sweet chocolate chips
1 c. dry roasted peanuts
½ c. roasted almonds
½ c. walnuts
1 (10-oz) bag miniature marshmallows

DIRECTIONS:
1. In a large glass bowl (big enough to fit in your microwave), combine chocolate chips, condensed milk and butter. Microwave on medium heat for 3 minutes. Remove from microwave and allow to cool enough that the marshmallows won't melt (a couple of minutes or so).
2. Fold in nuts and marshmallows, making sure to coat evenly with chocolate.
3. Pour mixture into a 9x13 pan, lined with wax paper. Press mixture firmly down into the pan.
4. Cover with plastic wrap and allow to cool for 2-3 hours before serving.
Life Made Simple Family Recipe | Gluten Free | Makes approximately 24 bars

Hershey's Chocolate S'mores Bars

Happy National S'mores Day!!! I'm super excited to share this recipe with you today. It's inspired by the graham cracker s'mores bars I made a few years back, only these bars are all chocolate! I was trying to come up with something to "snack on" over the weekend, something that would last a few days and that wouldn't require a lot of work. These bars were the perfect solution. All you need to do is whip up a batch of chocolate cookie dough and assemble the bars as you go. They only take 18 minutes to bake and are perfectly gooey and toasty when they come out of the oven- no campfire needed! I cut our bars into generously sized squares, but these are rich, so miniature squares would be perfect too. I hope you eat something wonderful today, even if it's just a classic s'more!

Hershey's Chocolate S'mores Bars
Ingredients
¾ c. all-purpose flour
¼ c. cake flour
¼ c. Hershey's natural unsweetened cocoa powder
½ c. sugar
¼ c. brown sugar
8 tbsp. (1 stick) butter, room temperature
1 egg + 1 egg yolk
½ tsp. baking soda
¼ tsp. salt
¼ tsp. vanilla
⅔ c. Hershey's semi-sweet chocolate chips, melted
½ c. Hershey's semi-sweet chocolate chips
⅓ c. miniature marshmallows

1 sleeve chocolate graham crackers, more if needed
1½ c. miniature marshmallows
1 Hershey's milk chocolate candy bar
1 Hershey's dark chocolate candy bar

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 9x13 or a quarter baking sheet with parchment paper. Use the chocolate graham crackers to cover the parchment, set aside.
2. In the bowl of a stand mixer, beat together butter, sugars and vanilla for 2-3 minutes. Add melted chocolate chips, mix until combined. Add egg, then egg yolk, mixing just until combined.
3. In a medium size mixing bowl, whisk together flours, cocoa powder, baking soda, and salt. With mixing speed on low, add dry ingredients. When no flour pockets remain, turn off and remove bowl from stand. Fold in ½ c. chocolate chips and ⅓ c. miniature marshmallows. Spread cookie dough over the graham crackers, in an even layer.
4. Place in oven and bake for 6 minutes, remove and gently press in remaining graham crackers (broken into pieces), marshmallows, and candy bar pieces. Place in oven and bake for an additional 10-12 minutes or until the marshmallows become golden brown in color. Remove and allow to cool in pan for 25-30 minutes before removing and cutting into bars.
Inspired by Graham Cracker S'mores Bars | Makes approximately 12 bars

Blueberry Crumble Cheesecake Bars

I love baking with fresh blueberries, don't you? They undergo a magical transformation when exposed to heat that makes them turn that beautiful color and burst on impact. The other day I knew I wanted to bake something for National Cheesecake Day, I mean, I'm kind of obsessed with cheesecake. Instead of doing something with chocolate or candies, I decided to use the fresh blueberries I had in my refrigerator. Stephen loves blueberry truffles so I figured he'd really enjoy these bars. I started off with a traditional graham cracker crust, then filled it with a vanilla cheesecake, topped it with those delicious berries and then cover it with a layer of sugary buttery crumble. Perfection! These bars scream summer to me! I think they'd be great with mixed berries or even peaches too! I know we'll be eating a few of these to celebrate, how about you?! For more cheesecake inspiration, click here!

Blueberry Crumble Cheesecake Bars
Filling ingredients
12 oz. cream cheese
½ c. sour cream
½ c. sugar
2 eggs
½ tsp. salt
1½ tsp. vanilla or vanilla bean paste

Blueberries:
2 tsp. sugar
2 tsp. all-purpose flour
1 tbsp. fresh lemon juice
1 c. fresh blueberries, rinsed and patted dry

Graham cracker crust:
10 graham crackers, finely crushed
3 tbsp. sugar
4 tbsp. (½ stick) butter, melted

Crumble topping:
1 c. all-purpose flour
¼ c. brown sugar
¼ c. sugar
7 tbsp. butter, cold

DIRECTIONS:
1. Preheat oven to 325 degrees. Line an 8x8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
2. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
3. In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
4. In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
5. In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: it's really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you'll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated.
6. Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.
NOTE: *The pan will be completely full almost to the top, so make sure it's 2" in height! Also, this can be baked in a 9" round cheesecake pan... although the baking time may vary and the result will be a thinner cheesecake. I have not yet tried this, so I can't give exact time amounts.
Adapted from Tyler Florence, Lemon Blueberry Cheesecake Bars | Makes approximately 12 bars

Triple Chocolate Brownies

My search for the ultimate fudgy brownie is over. It's been a long journey but I think I've finally found a brownie recipe that I really love! It's dark, it's fudgy and it's really rich! Best of all, it's got a nice crisp top that cracks when you bite into it. Adding espresso powder helped to enhance the chocolate flavor and adding baking soda gave these an extra lift which eliminated any battery goo that might have otherwise resulted. I tossed in three kinds of chocolate to create the ultimate chocolatey brownie, but I think peanut butter chips or maybe even thin mints would be really good too! I took these to a family reunion and they were gone in about 15 minutes, everyone loved them! I hope you'll give this recipe a try, because I think you're going to love them too! P.S. See the note below if you're using an 8x8 pan.

Triple Chocolate Brownies

Ingredients

1 c. all-purpose flour

1¾ c. unsweetened cocoa powder

2½ c. sugar

1⅓ c. (2 sticks + 6 tbsp) butter

4 eggs

¼ tsp. baking soda

½ tsp. salt

½ tsp. espresso powder

1 tsp. vanilla

½ c. milk chocolate chips

½ c. semi-sweet chocolate chips

½ c. bittersweet chocolate chips (60%)

DIRECTIONS:

1. Preheat oven to 325 degrees. Line a 9x13 inch pan with parchment or foil, set aside.

2. In a large double boiler, melt butter then add espresso powder, mixing to dissolve. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes. 

3. In the bowl of a stand mixer, combine the cooled (really it can be slightly warm) butter mixture and vanilla. With mixing speed on low add one egg at a time, mixing just until incorporated. 

4. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the three kinds of chocolate chips. 

5. Spread the brownie batter evenly into the prepared pan. Place in oven and bake for 25-30 minutes or until the brownies are set. Remove from oven and allow to cool for 45 minutes before cutting and serving.

NOTE: This recipe is for a 9x13 pan. You can make a half recipe and bake it in an 8x8 square pan for the same amount of time.

Adapted from Bittersweet, by Alice Medrich | Makes approximately 24 brownies

Toll House Chocolate Chip Blondies

Yesterday we had my brother and sister-in-law over for dinner. Earlier that afternoon I was trying to come up with some kind of treat to make and decided that a batch of blondies was the way to go. I turned to a recipe out of my Ina Garten Foolproof cookbook. I could tell that the recipe wasn't perfect, I read some reviews online and knew it needed some work. So I adjusted some ingredients here and there and came up with a recipe for blondies that is both crunchy and chewy and loaded with the right balance of chocolate chips and walnuts. Also, can I just tell you that I love how moist and thick they were?! Yum! I think this recipe is a keeper and I hope you will too!

Toll House Chocolate Chip Blondies

Ingredients

2 c. all-purpose flour

¾ c. sugar

¾ c. brown sugar

14 tbsp. (1¾ stick) butter, room temperature

2 eggs

1 tsp. baking soda

1 tsp. salt

2 tsp. vanilla

½ c. chopped walnuts

¾ c. Nestlé® Toll House® chocolate chips

¼ c. Nestlé® Toll House® mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper (don't use butter/spray or the bottoms will be too moist), set aside.

2. In the bowl of a stand mixer, beat together sugars and butter until light and fluffy, 2-3 minutes. Add vanilla, then eggs one at a time, mixing until just combined. 

3. In a small mixing bowl, combine flour, baking soda and salt, whisk together. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in chocolate chips and walnuts.

4. Spread the dough into the pan creating an even layer. Place in oven and bake for 27-30 minutes or until the blondies are medium golden brown in color. Remove from oven and allow to cool in pan for 30 minutes before cutting and serving.

Adapted from Ina Garten, Chocolate Chunk Blondies | Makes approximately 15 bars

Monster Cookie Bars

Stephen and I just returned from a nice little vacation in California. While we were there my brother brought us a bag of gluten free monster cookies from a local bakery. I was surprised to find out that both my mom and Stephen had never tried monster cookies. As a peanut butter, oatmeal and M&M lover, I had just assumed that everyone had tasted this delicious combination. I was wrong. I made it my goal to bake up some kind of "monster treat" when we came back home. My first thought was to do my own gluten free cookie version but since I was short on time and didn't have the necessary ingredients, I turned to bars. Let me start off by warning you: these are not your typical monster cookie bars. Mine are ultra moist and topped with a creamy peanut butter spread that really puts them over the top! If you like your bars extra gooey, go ahead and stick to 15 minutes of baking time, they'll be even more soft and chewy! I took these to a picnic dinner and they were a huge hit- I hope you'll think so too!

Monster Cookie Bars
Ingredients

2 c. all-purpose flour
1½ c. quick rolled oats
1 c. sugar

1 c. brown sugar
⅔ c. peanut butter, creamy or chunky
1 c. (2 sticks) butter, room temperature
2 eggs
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
¼ c. chopped peanuts
¼ c. chocolate chips (a mix of regular and mini)
¼ c. M&Ms (a mix of regular and mini)

Peanut butter topping:
⅔ c. Reese's peanut butter
1½ c. confectioner's sugar
⅓ c. milk (more if needed)
¼ tsp. salt
¼ tsp. vanilla

½ c. chocolate chips (a mix of regular and mini)
½ c. M&Ms (a mix of regular and mini)

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease (or cover with parchment) a full size cookie sheet with sides.
2. In a medium size mixing bowl, whisk together oats, flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, beat together peanut butter, butter and sugars for 1 minute. Turn speed to low and add one egg at a time. Add vanilla and mix until combined.
4. Remove bowl from stand mixer. Fold in dry ingredients, then chopped peanuts, chocolate chips and M&Ms. Pour onto prepared pan and pat down until even. I like to use a my hands to get it all spread out, and then a spatula to make it smooth and even. Place in oven and bake for 15-18 minutes, or until the top begins to brown. 

5. While the bars are baking, in a medium size mixing bowl, combine all of the topping ingredients. Using a hand mixer, beat until smooth (it should be a spreadable consistency, but will it will also melt and get shiny on contact). Set aside until needed.

6. Remove bars from oven and place pan on a wire rack. Allow to cool for 8 minutes before spreading the peanut butter topping over the entire sheet. It should become smooth and melty, spread until even. Sprinkle remaining chocolate chips and M&Ms over top, allow to cool for 30-40 more minutes before cutting into bars.

Life Made Simple Original Recipe | Makes approximately 30 bars

Oreo Cheesecake Topped Brownies

The other day I reached for a bag of pretzels and knocked the package of Oreos off the shelf. I was watching it in slow motion as it tumbled to the floor. I knew they were crushed, no longer any good for dipping in milk. Lucky for me there was only one row left, so I told Stephen I'd figure out a way to use them. It wasn't until yesterday that the idea hit me- Oreo Cheesecake Topped Brownies. Stephen and I both really loved the Cookie Dough Cheesecake Brownies I made a while back, so it seemed like the perfect solution. Plus he could still guzzle down a glass of milk with them! I quickly got to work and within an hour I had these gorgeous chewy and creamy bars. I chilled them for a few more hours to let the cheesecake set up and after dinner we devoured them. They were a huge hit and I don't even feel bad about dropping those Oreos :) In the words of Bob Ross, they were a "happy little accident!"

Oreo Cheesecake Topped Brownies
Ingredients
½ c. all-purpose flour
1 tbsp. unsweetened cocoa powder
4 oz semi-sweet chocolate, melted (use a Ghirardelli baking bar!)
¾ c. sugar
6 tbsp. (¾ stick) butter
2 eggs
¼ tsp. salt
¹⁄₈ tsp. baking powder
1 tsp. vanilla
½ c. semi-sweet chocolate chips

Cheesecake layer:
¼ c. sugar
1 (8 oz) package regular cream cheese, softened
1 egg
¼ tsp. salt
1 tsp. vanilla
8 Oreo cookies, chopped coarsely

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil so that there is enough to pull the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
2. Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and one egg, mix, then add the other egg, mix until incorporated.
3. In a small mixing bowl whisk together flour, cocoa powder, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Set aside.
4. For the cheesecake batter, in a medium size mixing bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Add egg, then mix until just combined. Gently fold in chopped Oreos.
5. To assemble, pour the brownie batter into the prepared pan. Place in oven and bake for 10 minutes. Remove and carefully pour the cheesecake batter on top, gently spread to create an even layer. (to create the look above, place additional crushed Oreos on top of the batter) Place in oven and bake for an additional 30-35 minutes or until the cheesecake is set and is slightly golden brown around the edges.
6. Remove from oven and let cool in pan for 45 minutes before chilling in the refrigerator for 1-2 hours. When ready to serve, remove from pan using the foil overhang. Peel foil from brownies, cut and serve.
Adapted from Ready For Dessert, Brownies | Makes approximately 9 large brownies or 12 standard size brownies

Brownie Topped Peanut Butter Bars

This past weekend flew by! Did it seem that way to you? I still can't believe that Easter is next Sunday! Anyway, yesterday after lunch I was trying to think of a way to incorporate a little box of Reese's eggs into a dessert. Since the husband ALWAYS wants brownies I thought I'd mix things up a bit and create a double layered treat. I started off by using a peanut butter "brownie" base and loaded it with peanut butter chips, then I added a thin layer of dark rich brownie on top. I sprinkled chocolate chips and Reese's eggs over it all and called it good. These bars turned out to be a huge hit! It satisfied the peanut butter fanatic in me, and the brownie lover in Stephen. Happy Monday all!!!

Brownie Topped Peanut Butter Bars

Ingredients

Brownie batter:

¾ c. all-purpose flour

½ c. Dutch-process cocoa powder

1 c. sugar

8 tbsp. (1 stick) butter, room temperature

2 eggs

½ tsp. baking powder

¼ tsp. espresso powder

½ tsp. salt

1 tsp. vanilla

⅓ c. chocolate chips

Peanut butter batter:

¾ c. flour

1 c. sugar

1 c. peanut butter

8 tbsp. (1 stick) butter, room temperature

2 eggs

¼ tsp. baking powder

½ tsp. salt

1 tsp. vanilla

½ c. Reese's peanut butter chips

Garnish:

½ c. Reese's eggs or Reese's Pieces

½ c. chocolate chips

¼ c. mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13" pan with aluminum foil, spray lightly with baking Pam.

2. Begin with making the brownie batter. In a small saucepan over low heat add butter. Once butter has melted, add sugar. Heat until the mixture becomes glossy but don't let it bubble. Remove from heat and set aside.

3. In the bowl of a stand mixer, combine cocoa powder, baking powder, espresso powder, salt, and vanilla. Gradually beat in one egg at a time. When the butter mixture has cooled (give it about 5-7 minutes or so) slowly add to the cocoa-egg mixture. Beat just until combined.

4. With mixing speed on low, gradually add the flour. When mixture is warm, but not hot (you don't want to melt the chocolate chips), remove bowl from stand and fold in chocolate chips. Set aside.

5. In the bowl of a stand mixer, cream butter, peanut butter and sugar (2-3 minutes). Add vanilla, salt and baking powder. Gradually beat in one egg at a time. With mixing speed on low, add four, mix until just combined. Remove bowl from stand and fold in peanut butter chips.

6. Pour peanut butter batter into the prepared pan. Spread evenly to coat the bottom. Then pour the brownie batter on top, spreading to completely cover the peanut butter layer. Sprinkle with chocolate chips and Reese's candies.

7. Place in oven and bake for 35-40 minutes or until the bars are set (they should be nice and crusty on the edges and set in the middle, if you gently shake the pan they should not wiggle). Remove from oven and allow to cool in the pan on top of a wire rack for 45 minutes. Using the foil edges, remove bars from pan and allow to sit for 15 more minutes before cutting.

NOTE: Espresso powder can be purchased at Williams-Sonoma, King Arthur Flour or Sur La Table.

Brownie recipe adapted from King Arthur Flour, Fudge Brownies | Makes approximately 12-16 large bars

Maple Pecan Pie Bars

Well, the big day is almost here! Thanksgiving is tomorrow and I've been running around like crazy trying to get things ready. Tonight after work I'm coming home and making croissants, apple pie and mini chocolate raspberry cheesecakes (per Stephen's request). So much to do, so little time. Isn't that how it always is? I decided to start my baking early this year, mainly because of work and other obligations, but also because I don't want to wake up at 6am tomorrow just to spend the rest of the day in a hot kitchen. I love to bake, but I love to sleep even more. With that said, I made these maple pecan pie bars a few days ago. I figured we could snack on them throughout the week and then really savor the pie and cheesecake come turkey day. This recipe is great because you don't have to worry about making the perfect crust (kind of a big deal if you are like me and hate to flute the edges). I decided to add maple syrup to these to give them a little extra flavor and I think it did the trick! If you're looking for a quick & easy alternative to pie, give these a try, I think you're going to like them!

Maple Pecan Pie Bars
Ingredients
8 tbsp. (1 stick) butter
1 cup packed light brown sugar
¼ c. corn syrup

2 eggs
2 tbsp. heavy cream

3 tbsp. maple syrup

1 tsp. vanilla bean paste

Pinch of salt
2 c. pecans, chopped

For the crust:

2½ c. all-purpose flour
⅓ c. sugar
⅓ c. brown sugar, packed
16 tbsp. (2 sticks) butter, softened
½ teaspoon salt

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13" pan with foil, leaving a 2" overhang on all sides, this will help you remove them from the pan.
2. In the bowl of a stand mixer, beat together butter, sugars, and salt until fluffy. With mixing speed on low, gradually add the flour and mix until it resembles coarse crumbs. Press the crust into the prepared pan. Prick a few times with a fork. Place in oven to bake for 20-25 minutes or until golden brown.
3. Meanwhile, to prepare the filling, in a medium size saucepan over low heat, melt butter. Once the butter has melted, add brown sugar, corn syrup, heavy cream, vanilla, maple syrup and salt. Turn heat up to medium and cook for 2-3 minutes (or until the sugar has dissolved and it begins to simmer). Remove from heat and allow to cool for 5 minutes. Once mixture has cooled, add eggs and pecans. Mix until combined.

4. Pour the mixture into the hot crust. Bake for 20-22 minutes (be careful not to over-bake or the sides will get burned). Remove from oven and allow to cool in pan for 30 minutes. Transfer to the freezer to chill for an additional 20 minutes. Remove, cut and serve.

Adapted from Epicurious, Pecan Pie Bars | Makes approximately 12-16 bars, depending on how you cut them

Flourless Mississippi Mud Brownies

I mentioned in the previous post that I was able to meet up with my room mates from freshman year (and their husbands/kids). We all brought food to eat and share. Since one of the husbands has a gluten allergy, I made something he could enjoy along with the rest of us. I found this recipe via one of my favorite sites, Punchfork, by filtering the recipes for gluten-free only. When I scrolled down and saw a brownie recipe I immediately bookmarked it. I've been a huge fan of David Lebovitz and would try any and all of his recipes. Since I had never made anything that had to be 100% GF, I wanted to make sure I did it right. I added a few ingredients (after carefully checking to make sure they were safe) and turned ordinary brownies into Mississippi mud brownies. Why? Well, Stephen asked me a few weeks ago to make them and I thought this would be the perfect opportunity, after all, Kraft marshmallows are GF too! If you're scared about the whole no flour thing, don't worry, they don't need it. I was pleasantly surprised by both their texture and taste... and with that ooey gooey topping, you can't go wrong! Happy gluten-free baking!

Flourless Mississippi Mud Brownies

Ingredients
6 tbsp. butter
1 c. (8 oz.) bittersweet or semisweet chocolate, chopped
¾ c. sugar
2 eggs

1 tbsp. unsweetened cocoa powder (natural or Dutch process)
3 tbsp. corn starch

¼ tsp. vanilla

pinch of salt

¼ c. mini chocolate chips

½ (7 oz.) jar Kraft marshmallow fluff

1 c. mini Kraft marshmallows

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8" baking pan with foil, leaving about 1" of overhang (so you can easily pull the brownies out). Lightly grease the foil with butter or non-stick cooking spray. Set aside.
2. In a double broiler, melt the butter and chocolate over low heat, stirring constantly until smooth.
3. Remove from heat and stir in the salt and sugar. Add eggs one at a time, mixing after each addition. Add vanilla and mix until incorporated.
4. In a medium size mixing bowl, whisk together the cocoa powder and corn starch. Slowly add these dry ingredients into the chocolate mixture. Beat the batter vigorously for 1-2 minutes, until the batter is no longer grainy and nearly smooth (it will pull away from the sides of the bowl).
5. Fold in the chocolate chips. Pour batter into the prepared pan.
6. Bake for 26 minutes, remove from oven and top with marshmallow cream. Sprinkle mini marshmallows on top and bake for an additional 3-4 minutes or until the marshmallows begin to puff. Do not overbake. Remove from oven place pan on a wire rack. Cool completely (45 minutes) before cutting and serving.

Adapted from Ready for Dessert by David Lebovitz, Gluten-free Brownies | Gluten Free | Makes approximately 9-12 brownies

White Chocolate Caramel Macadamia Bars

I made these a couple of days ago for Stephen's coworkers and they were a huge hit! I was inspired by The Cheesecake Factory's White Chocolate Caramel Macadamia Cheesecake... have you ever had it? If you have, you know how amazing it is, if not, you should definitely find a Cheesecake Factory near you and grab a slice! Since we live far away from one and Stephen loves it so much, I thought it would be really easy to adapt to a blondie bar. I searched a couple of my local grocery stores for caramel bits (I think Kraft makes them) but had no such luck. Instead I cut up those pre-wrapped chewy caramels and tossed them in. Once they got hot they melted and disappeared into the bars, it was like a little magic show in my oven. When I took them out they smelled incredible! I think next time I make a batch of these I'm going to toss in some coconut to add one more layer of flavor. Enjoy!

White Chocolate Caramel Macadamia Bars
Ingredients
1½ c. all-purpose flour
12 tbsp. (1½ sticks) unsalted butter, melted and cooled
1½ c. light brown sugar, packed
2 eggs
1 tsp. baking powder
½ tsp. salt + a extra pinch to sprinkle on top
1½ tsp. vanilla extract
¼ c. macadamia nuts, chopped

¼ c. caramel pieces (about 12-14 caramels, chopped)

¼ c. white chocolate chunks or chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil or parchment paper, leaving at least a 2" overhang (this makes pulling them out cleaner and easier).
2. In a medium size mixing bowl, whisk together flour, baking powder and ½ tsp. salt. Set aside.
3. In the bowl of a stand mixer, beat together melted butter and brown sugar for 30 seconds. Turn speed to low and add one egg at a time. Add vanilla and mix until combined.
4. Remove bowl from stand mixer. Fold in dry ingredients. Do not overmix. Gently fold in chocolate chunks, nuts and caramel pieces. Pour into prepared pan. Sprinkle remaining salt over top.
5. Place in oven and bake for 22-24 minutes, or until the top is shiny and cracked and firm to the touch. Remove from oven and place pan on a wire rack to cool completely (30 minutes). Remove bars from pan using the overhanging edges of parchment or foil. Cut into bars.
Adapted from America's Test Kitchen- Blondies | Makes approximately 12 large bars or 24 small bars

Peanut Butter & Jelly Bars

To this very day one of my favorite things to eat for lunch is a peanut butter and jelly sandwich. I know most people probably stopped eating them after elementary school, but I could and would eat one every day, just ask Stephen. He loves to tease me when I can't find anything to eat and I go directly to the cupboard and grab the jar of peanut butter. That said, when I stumbled upon this recipe I knew it was for me. It's everything I love about PB & J but baked into delicious little bars + it's quick to fix and you'll most likely have the ingredients on hand. I adapted the recipe to better suit our tastes and it has turned out to be one of my favorite treats I have baked thus far! This recipe is really kid-friendly but is also great for adults too... just make sure you have a glass of milk nearby, you'll need it!

Peanut Butter & Jelly Bars
Ingredients
1½ c. all-purpose flour
½ c. sugar
½ c. brown sugar
1 egg
8 tbsp. (1 stick) unsalted butter, room temperature
½ c. creamy peanut butter
⅓ c. dry roasted peanuts, chopped
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
¼ tsp. vanilla
⅔ c. jam + ½ tsp. corn starch (mix together)

Peanut butter drizzle:
½ c. powdered sugar
¼ tsp. vanilla
1½ tsp. peanut butter
1 tbsp. milk, warmed

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 8x8 baking pan with parchment paper. Set aside.
2. In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, combine butter, sugars and peanut butter. Beat till smooth, approximately 1-2 minutes. With mixing speed on low, add egg and vanilla, mix until incorporated.
4. Slowly begin to add dry ingredients. Mix until just combined. Remove bowl from stand and fold in chopped peanuts.
5. Press ⅔ of the dough into the bottom of the prepared pan. Then pour jam mixture on top. Smooth out. Place remaining dough in dollops over the jam. Bake for 35-40 minutes or until the top begins to brown. Remove from oven and let cool for 30 minutes.
6. Meanwhile, to prepare the drizzle, in a glass measuring cup, warm milk in microwave (10 seconds, on HIGH). Add vanilla and peanut butter, mix until smooth. Gradually add in powdered sugar. Once the mixture is smooth, drizzle over the cooled bars. Cut and serve.
Adapted from The Back In The Day Bakery Cookbook, PB & J Bars | Makes approximately 9-12 bars

Caramel Pecan {Turtle} Brownies

Last week when I was at Target, I stumbled upon mini Rolos. Stephen and I love trying new candy so I grabbed a few small bags of them and went on my way. When I got home I opened one of the bags and realized that they were about ¼" smaller than the normal ones. I was slightly disappointed because I was expecting them to be small enough to go in cookies. So I scratched the idea of cookies and decided to make brownies with them. I've always loved turtle cheesecake and turtle candies, so I melted down the Rolos, combined them with additional caramel, chocolate and nuts, and created turtle brownies. The brownie itself is neither too fudgy or cakey. It is however, rich, and of course the topping only adds to it. I think this was a great way to liven up brownies! I think you'll agree too!

Caramel Pecan {Turtle} Brownies
Ingredients
1 c. (2 sticks) unsalted butter
2 c. granulated sugar
1 tbsp. vanilla extract
4 large eggs

¾ c. cocoa powder (Hershey's)
1 c. all-purpose flour
½ tsp. baking powder
¼ tsp. salt

½ tsp. espresso powder

Topping:
1½ c. Rolo chocolate candies, (melted in a microwave safe bowl

with 1 tbsp. butter + 2 tbsp. heavy cream and mixed until smooth)

⅓ c. caramel ice cream topping

½ c. chopped pecans

½ c. mini chocolate chips

chocolate ganache (2 oz. bittersweet chocolate, finely chopped +
¼ c. heavy cream, melted and mixed until smooth)

DIRECTIONS:

1. Preheat oven to 350°F. Line a 9 x 13 pan with parchment paper. Set aside.
2. In a medium saucepan, heat butter over medium heat until melted. Gradually add sugar until it begins to dissolve. Remove from heat and stir in espresso powder and vanilla extract. 

3. Add eggs, one at a time, mixing well with a spatula or wooden spoon after each addition.

4. In a medium mixing bowl, combine flour, cocoa, baking powder and salt; whisk until combined. Slowly pour into wet ingredients, mix until combined (scrape the bottom of the bowl and the sides to make sure you get all of the dry pockets). Stir in ¼ c. mini chocolate chips and ¼ c. pecans. Pour batter into prepared pan.
5. Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35 minutes. Remove from oven and spread prepared Rolo topping over while brownies are hot. Sprinkle with remaining mini chocolate chips and pecans. Return to oven for 3-5 more minutes. Remove from oven and allow brownies to cool completely in the pan on a wire rack (30 minutes or so). Once cool, drizzle with chocolate ganache. Refrigerate for 1 hour. Cut into squares and serve.

Adapted from Two Peas & Their Pod, Caramel Twix Brownies | Makes approximately 24 small squares

Raspberry Squares

Can you believe that it wasn't until I met Stephen that I started to like raspberries? For some reason the seeds and the tartness never really appealed to me. But now I've come to really love anything with raspberries in it, though I'm still not a fan of those pesky seeds. Anyway, I went to Target the other day in search of some nice fresh fruit and they had a ton of raspberries! I picked up a carton and knew that Stephen would eat some and the rest I could make something with. I remembered how good those blueberry-lemon crumb bars were, so I decided to make a slightly different version with raspberries. They turned out beautifully! Sweet, crunchy and delicious.

Raspberry Squares

Ingredients

1¼ c. all-purpose flour
⅓ c. granulated sugar + 1 tbsp.
¼ tsp. salt
10 tbsp. (1¼ sticks) unsalted butter, cubed
⅓ c. old-fashioned rolled oats
4 tbsp. pecans, chopped
2 tbsp. light brown sugar
1 tsp. corn starch
¼ c. raspberry jam
1½ c. (12 oz.) fresh raspberries, washed
1/4 tsp. vanilla extract
2 tsp. fresh lemon juice + 1 tsp. zest

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 8 X 8" baking pan with a foil or parchment.
2. In a medium mixing bowl, whisk together the flour, ⅓ c. granulated sugar, and salt. With a pastry blender cut in the 10 tbsp. of butter until the mixture resembles wet sand. Reserve half of the mixture for the topping.
3. Sprinkle half of the mixture into the prepared pan and press into an even layer. Bake the crust until the edges begin to brown (15-17 minutes). Remove and allow to cool for 10 minutes.
4. Meanwhile, combine the reserved flour mixture, oats, nuts, and brown sugar together in a medium bowl. Add the remaining 2 tbsp. butter and mix until small clumps begin to form. Set aside.

5. In a small bowl using a rubber spatula, combine the jam, raspberries, sugar, cornstarch, vanilla, lemon juice and zest together.
6. Spread the berry mixture evenly over the warm crust, then sprinkle with the streusel topping. Place in oven and bake until the filling is bubbling and the topping is golden brown (24 to 26 minutes), rotating the pan halfway through baking.
7. Remove from oven and let the bars cool completely in the pan on a wire rack for about 1 hour. Remove the bars from the pan using the foil, cut into squares, and serve.

Stephen + Natalie | Makes approximately 9 bars

Peanut Butter Chocolate Chip Blondies

Yesterday was one of those days where I just had to have something sweet. Surprisingly enough the only chocolate we had in our apartment was in the form of chocolate chips, so that left me with only one option- bake something. I knew I didn't want to make cookies (they would have taken too much time) so I decided to whip up some delicious "blondie" bars. I love the combination of chocolate and peanut butter, so this was definitely a winning recipe for me. Clearly I was a little antsy about getting the bars out of their pan, as you can see from the large crack down the middle. Note to self: just let them cool for a couple more minutes because they're well worth the wait!

Peanut Butter Chocolate Chip Blondies
Ingredients:
1½ c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. (1 stick) butter, melted
½ c. peanut butter
1½ c. light brown sugar, packed
2 whole eggs + 1 egg yolk
1 tsp. vanilla
1 c. semi sweet chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Line or lightly grease an 8 X 8" baking pan for thick & gooey bars (for thinner bars see note below*).
2. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer, cream the butter and peanut butter until smooth. Add sugar and beat for 1 minute. Add the eggs one at a time, mixing after each addition. Add vanilla and mix until combined.
4. With mixing speed on low, add the dry ingredients and mix until combined.
5. Remove bowl from stand and fold in the chocolate chips.
6. Pour the batter into the prepared pan. Smooth with a spatula and place into oven to bake for 35-40 minutes or until the center is done and the top is golden brown. Remove from oven and place on a wire rack to cool for 30 minutes. Remove from pan and allow to cool for 15 more minutes.
*Note: If you want thinner ones, bake them in a 9 x 13" pan for 24-28 minutes.

Adapted from Bakerella, Peanut Butter Chocolate Chip Brownies w/ Frosting | Makes approximately 9 bars

Joyful Almond Bars

A few days ago I had the intention of making a banana cream pie, but then I realized I hadn't packed a pie dish or really anything to hold something like that. Instead, we ate the bananas and I looked through the cupboards to see what else we had (don't worry, the cream pie will be made at some point this week). I knew I wanted to make something with chocolate and coconut. That's when I found a package of slivered almonds. Deconstructed Almond Joy bars it was. Since I love the dark chocolate in Mounds, I made my bars with 60% cacao baking chips, but semisweet or milk would work too. We really loved everything about these bars. They've got great bite and chew to them, plus they're crammed full of gooey chocolate, toasted coconut and crunchy almonds- a perfect combination!

Joyful Almond Bars
Ingredients
1½ c. all-purpose flour
12 tbsp. (1½ sticks) unsalted butter, melted and cooled
1½ c. light brown sugar, packed
2 eggs
1 tsp. baking powder
½ tsp. salt + a extra pinch to sprinkle on top
1½ tsp. vanilla extract
¼ tsp. coconut oil (optional)

1 c. sweetened shredded coconut, lightly toasted
1 c. semisweet or bittersweet chocolate chips
⅓ c. slivered almonds

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil or parchment paper, leaving at least a 2" overhang (this makes pulling them out cleaner and easier).

2. Spread the coconut across the baking sheet and place in oven. Bake for 6 minutes, stirring every 2-3 minutes. Remove from oven when coconut becomes lighty golden in color. Set aside.
3. In a medium size mixing bowl, whisk together flour, baking powder and ½ tsp. salt. Set aside.
4. In the bowl of a stand mixer, beat together melted butter and brown sugar for 30 seconds. Turn speed to low and add one egg at a time. Add vanilla (coconut oil too, if desired) and mix until combined.
5. Remove bowl from stand mixer. Fold in dry ingredients. Do not overmix. Gently fold in toasted coconut, chocolate chips and half of the slivered almonds. Pour into prepared pan. Sprinkle remaining almonds and salt over top.
6. Place in oven and bake for 22-24 minutes, or until the top is shiny and cracked and firm to the touch. Remove from oven and place pan on a wire rack to cool completely (30 minutes). Remove bars from pan using the overhanging edges of parchment or foil. Cut into bars.
Adapted from America's Test Kitchen- Blondies | Makes approximately 12 large bars or 24 small bars

Reese's Peanut Butter Bars

The first time my mom made these for us, I was hooked. I mean, what's not to love about peanut butter? I really hadn't thought about making some until I had volunteered to bring desserts to a luncheon and wanted to do something "easy." Instead of using standard peanut butter, I opted for the Reese's brand. It perfectly compliments the peanut butter cups that are sprinkled on top. These bars only take a couple of minutes to whip up and are sure to satisfy any sweet tooth. Enjoy!

Reese's Peanut Butter Bars

Ingredients

2 c. all-purpose flour

1½ c. quick rolled oats

1 c. sugar

1 c. light brown sugar

⅔ c. Reese's peanut butter

1 c. butter

2 eggs

1 tsp. vanilla extract

1 tsp. baking soda

½ tsp. salt

Topping:

½ c. Reese's peanut butter

2 c. confectioner's sugar

6 tbsp. whole milk

1½ c. chopped Reese's peanut butter cups

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly butter or Pam a full size cookie sheet (that has sides).
2. In a medium size mixing bowl, whisk together oats, flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, beat together peanut butter, butter and sugars for 30 seconds. Turn speed to low and add one egg at a time. Add vanilla and mix until combined.
4. Remove bowl from stand mixer. Fold in dry ingredients. Do not overmix. Pour into prepared pan and pat down until even.
5. Place in oven and bake for 15-20 minutes, or until the top begins to brown.

6. Meanwhile, prepare topping buy beating powdered sugar, peanut butter and milk in a small bowl. Chop peanut butter cups up.

7. Remove bars from oven and place pan on a wire rack. Immediately spread topping over warm bars (it will become melty and shiny). Sprinkle with chopped peanut butter cups. Allow to cool completely before cutting into bars.
Stephen + Natalie | Makes approximately 16 large bars

Sweet and Salty M&M Pretzel Bars

Wednesday afternoon Stephen asked me if I could bake something up for his Scouts. Since we didn't have a whole lot of time before we had to leave, I knew the quickest and cleanest thing to do was to make a pan of bars. I had wanted to use the little tubes of mini M&M's I had bought in some kind of treat, I guess this was the perfect opportunity. I looked in our pantry and we had a handful of pretzels left so I snapped them up and tossed them in. Stephen was a little skeptical at first (about the pretzel thing), but once he tried them he was sold. I thought they were pretty delicious too. The combination of sweet and salty is just right. I suppose that if you can find the actual Pretzel M&M's, you could use those too, but these are excellent just the way they are.

Sweet and Salty M&M Pretzel Bars

Ingredients

1½ c. all-purpose flour
12 tbsp. (1½ sticks) unsalted butter, melted and cooled
1½ c. light brown sugar, packed
2 eggs
1 tsp. baking powder
½ tsp. salt + a extra pinch to sprinkle on top
1½ tsp. vanilla extract
½ c. mini M&M's (I bought 2 tubes at the check-out)
½ c. pretzels, broken into ¼" pieces

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil or parchment paper, leaving at least a 2" overhang (this makes pulling them out cleaner and easier).
2. In a medium size mixing bowl, whisk together flour, baking powder and ½ tsp. salt. Set aside.
3. In the bowl of a stand mixer, beat together melted butter and brown sugar for 30 seconds. Turn speed to low and add one egg at a time. Add vanilla and mix until combined.
4. Remove bowl from stand mixer. Fold in dry ingredients. Do not overmix. Gently fold in M&M's and pretzel pieces. Pour into prepared pan. Sprinkle remaining salt over top.
5. Place in oven and bake for 22-24 minutes, or until the top is shiny and cracked and firm to the touch. Remove from oven and place pan on a wire rack to cool completely (30 minutes). Remove bars from pan using the overhanging edges of parchment or foil. Cut into bars.
Adapted from America's Test Kitchen- Blondies | Makes approximately 12 large bars or 24 small bars