Oatmeal Chocolate Chip Caramel Bars

 Do you instagram?

You might want to, hint, hint....

I don't know what it is with a gooey, warm, chocolatey, caramely bar that makes my mouth start to water and my brain to start screaming "EAT THIS NOW!!!" or "DON'T SHARE!!!".

Seriously. It's pretty pathetic but oh so true. I try to stay out of them but as soon as it comes out of the oven, I want to immediately start picking at the edges to just "try" a little bit. I can't hardly leave it alone.

And for my defense neither can most of my family. Everybody wants a piece but nobody has the patience to wait a little bit till they are cool.  I think we have a problem. The "i can't stay out of delicious gooey oatmeal bars" problem.  

Anybody else have this problem?

If you do you better make these.  You will totally feel better, well as long as you don't eat the whole pan. Good thing it only makes an 8x8. Whew!!

Oatmeal Chocolate Chip Caramel Bars

(click here for printable version)

1 cup all-purpose flour
1 cup old fashioned rolled oats
3/4 cup packed light-brown sugar
1 tsp baking soda
1/4 tsp table salt
1 egg
10 tbsp salted butter, melted
1 tsp vanilla extract
1 cup chocolate chips
Caramel:
1/2 cup salted butter
1 cup brown sugar, packed
1/4 cup corn syrup
1/2 tsp salt
1/4 tsp baking powder

1. Preheat oven to 350°F. Butter an 8x8 baking dish and set aside.

2. In a medium mixing bowl combine flour, oats, brown sugar, baking soda and salt. Whisk to combine and break up lumps. In another small bowl, beat egg with the melted butter and vanilla. Stir into the dry ingredients. Mix well. Fold in the chocolate chips. Press half of the oat mixture evenly into the bottom of your prepared dish. Bake for 10 minutes.

3. While the bottom half of the bars are baking make the caramel sauce. Melt butter over medium low heat in a medium saucepan. Add the brown sugar, corn syrup, and 1/2 salt. Bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat, so that the mixture is just barely bubbling. Let cook for about 5-8 minutes (should be a little thick at this point), remove from heat and stir in baking powder until the caramel is smooth.

4. Once the bottom layer of the bars are done, immediately pour the caramel over top. Then top with the remaining half of the oatmeal dough. Don't worry if the dough does not cover the whole top of the caramel. It will spread as it bakes and who doesn't love gooey caramel peeking up in places. Then place the bars back in the oven for another 15 to 20 minutes or until the top is golden brown.

5. Let cool at least 20 minutes before cutting and serving. They will still be a gooey but will hold their shape somewhat well. You can also cool completely before serving. Enjoy!

Source: Half Baked Harvest

Creamy Mint Chocolate Brownies

I noticed I hadn't posted a brownie recipe for at least a month. 

Seriously! What is the world coming to?

I haven't ever posted a mint brownie recipe before because I hadn't found one yet that was "knock your socks off" amazing.  Either the mint was too strong and tasted like toothpaste, or the consistency of the mint layer was too much like frosting, or the brownie layer was too dry and thick.

Well ladies and gentleman...I think I have finally found "THE ONE". 

Yep it's true.  The one mint brownie no one can stay out of, and I repeat no one. Even my mint hating children and friends about died over this brownie and even asked for seconds and thirds.  

It is seriously that good. The mint layer is a cream cheese base so it is a perfect combination of creamy yet with a subtle mint flavor. The homemade brownie is super tasty too. Fudgy and moist. Then adding the chocolate ganache to the top takes it to a whole new level.

My friends you N.E.E.D. to make this brownie right now. Drop whatever you are doing and make it now!

Creamy Mint Chocolate Brownies

(click here for printable version)

Brownies:

1 cup butter, melted

2 cup sugar

1/2 cup cocoa powder

2 tsp vanilla

4 eggs

1 1/2 cup flour

1/2 tsp salt

3/4 cup semi-sweet chocolate chips

Mint Filling:

2 1/2 cup powdered sugar

2 tbsp butter, softened

4 oz cream cheese, softened

1/2 tsp mint extract

2-3 drops green food coloring

3 tbsp whipping cream

dash salt

Chocolate Topping:

1/3 cup whipping cream

1 1/3 cup semi sweet chocolate chips

1/3 cup butter

1. Preheat oven to 350°F. Spray 9x13 pan with non stick cooking spray. Set aside.

2.In the bowl of your stand mixer combine butter, sugar, cocoa powder and vanilla. Mix on low until combined and smooth, about 1 minute. Add eggs, one at a time, mixing well after each one. In a small bowl whisk flour and salt together. Add to butter mixture and mix again till smooth, about 2 minutes. Stir in chocolate chips.

3. Put batter into your prepared pan and for 25-35 minutes. Being careful not to over bake them, you want them moist and fudgy. Remove the pan from the oven and let the brownies cool completely.

4. While the brownies are baking, make the chocolate topping by combing whipping cream, semi sweet chocolate chips, and butter into a medium-sized sauce pan. Heat ingredients over medium high heat, stirring constantly until everything is melted and well combined, about 2-3 minutes. Set the pan aside to cool. Stir this mixture every 5 minutes to help cool because you want it to be lukewarm when you pour it over the mint filling.

5. To make mint filling, in a medium size bowl combine powdered sugar, softened butter, softened cream cheese, mint extract, green food coloring, and whipping cream. Beat the ingredients for 2-3 minutes or until light and fluffy.

6. To assemble: when the brownies are completely cool spread the mint filling over the top of them then refrigerate the two layers for about 20 minutes to let the filling set up a little bit. Then pour the chocolate ganache over the top of the mint filling, spreading carefully with a knife to the edges. Then place the pan back in the fridge for an hour, or until the chocolate layer is set. To serve, cut with a sharp knife and enjoy!

Source: Jamie Cooks It Up

Buttermilk Lime Bars

Aren't those pretty little bundles of joy?

Now that it's officially spring (yeah!! I can feel it coming) and it's Spring Break in our neck of the woods I thought it was time to break out the citrus.

I love lemon but the hubs loves his limes.  And since I had a quart of buttermilk sitting in my fridge this was the perfect idea.  I was going to die the top green so you new it was actually lime instead of lemon but I thought maybe that was a little over the top but I promise I did use limes.

We took these bad boys with us to the park one night (in honor of Spring) and they were absolutely delicious.  The children begged for thirds they were that tasty.

So here's to Spring and a fun filled week with the children home.

Buttermilk Lime Bar

(click here for printable version)

Crust:
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup (1 stick) butter, cold, cut into 8 pieces
Filling:
4 large eggs
1 1/3 cups granulated sugar
1/2 cup buttermilk
1/2 cup lime juice, freshly squeezed
1 tbsp lime zest
1 tsp vanilla extract

Powdered sugar for dusting, optional

1. Preheat the oven to 350°F. Lightly spray an 9x9 with non stick cooking spray and set aside.

2. To make the crust, in a medium bowl combine the flour, sugar, salt and vanilla extract. Sprinkle the butter pieces over the top of the dry mixture and using a pastry blender, or two knives, cut the butter into the dry mixture until it resembles coarse crumbs. Pour the mixture into the bottom of your prepared pan and press the crust firmly to form an even layer. Bake for 16-17 minutes or until lightly browned around the edges.

3. While the crust is baking, prepare the filling by whisking together all of the filling ingredients in a large bowl until evenly combined. Pour the filling mixture over the hot crust as soon as it comes out of the oven and return it to the oven to bake for 25-30 more minutes or until the filling is set (that means that when shaken slightly the filling in the center won't move).

4. Cool completely before dusting with powdered sugar, slicing and serving. I think they are even more fabulous having been chilled. Enjoy!

Source: Mel's Kitchen Cafe

S'more Rice Krispies

 

I think I have found heaven!

Not joking.  

This beauty was absolutely amazing. Who knew that it would be to die for. 

Last week my sisters came to visit so I used it as an excuse to make a dessert.  This way there is someone else to help me eat the deliciousness. And let me tell me we had the hardest time staying out them.  We probably ate at least 7 pieces each. 

I had seen these on a round up post at Something Swanky and since Rice Krispies and I are BFFs this was a perfect choice.

S'more Rice Krispies

(click here for printable version)

Graham cracker crust:
1 1/2 cups of graham cracker crumbs
1/2 cup sugar
8 tbsp butter, melted

Rice krispie layer:
4 tbsp butter
1 bag (10 1/2 oz) mini marshmallow
6 cups Rice Krispie cereal
6 oz. semi-sweet chocolate, melted

Marshmallow topping:
1 container (16oz) marshmallow creme

1. Line a 9x13 pan with foil and lightly spray with non-stick spray. Set aside.

2. Preheat oven to 350°F. To make the graham cracker layer. Place graham cracker crumbs and sugar in a bowl, toss to combine. Add melted butter and mix to combine. Press mixture onto bottom of prepared pan and bake 10 minutes. Remove from oven and set aside.

3. Melt semi-sweet chocolate in microwave safe bowl, stirring every 30 seconds, until smooth and completely melted. Spread over graham cracker crust (will be a thin layer). Immediately make Rice Krispie layer. To make place butter and marshmallows in a pan over medium low heat to melt. Stir constantly until completely melted. Add in Rice Krsipie and stir until completely combined. Spread Rice Krispies on chocolate layer and spread evenly.

4. Spread Marshmallow creme evenly over Rice Krispie layer. Eat immediately and enjoy!

Source: Bakers Royale

Decadent Layered Brownies

There is something about the month of February that I really like.  Maybe it's because January is over (which always seems to be quite dreary) or maybe because things are starting to warm up a bit and I can feel the tiniest bit of spring coming.

Maybe it's because it's my youngest birthday is this month and he always gets so excited for the big day that I can't help but be excited with him.

Or maybe it's because "love is in the air" (not kidding on this one--there are some ladies in the family that are getting quite serious with some boys and it's very fun to see their giddiness and hope that I wasn't so giddy when I was in that stage of life!).

Or maybe it's because we love brownies at our house. So sorry if you're on brownie overload.  We obviously can't get enough at our house.

Especially when you dress them up and put 3 amazing layers on top.  They can only get better right? We made these for some friends that came over--because, let's face it, my kids didn't need all those brownies to themselves.  These bad boys were decadent, rich, moist, and absolutely delicious.

Decadent Layered Brownies

(click here for printable version)

1 brownie mix (plus ingredients to make it)

2 (8 oz) packages cream cheese, softened

1 cup powdered sugar 

1 (3 oz) package instant chocolate pudding
1 (3 oz) package instant cheesecake pudding

3 1/2 cups milk

1 (8 oz) container cool whip, thawed

1 bag toffee bits

1.  Make brownies according to directions for a 9x13 pan.  Bake and let cool completely.

2.  In medium bowl whip cream cheese and powdered sugar until smooth and fluffy, about 2-3 minutes. Spread on top of cooled brownies. 

3. In another medium bowl whisk puddings and milk together. Set aside for 5 minutes. When pudding is set spread on top of cream cheese layer. Spread cool whip on top of pudding layer. Cover with plastic wrap and refrigerate at least 4 hours or overnight. Right before serving sprinkle with toffee bits.  Enjoy!

Source: Adapted from Home Cookin'

Chewy Peanut Butter Granola Bars

The other day my youngest sister was coming through our area and she asked if she could stop by and have lunch with us.  I love it when family comes through.  It's so nice to have a little chat and eat some yummy food (if you're interested--I made this for her :).

She showed up at our door with my favorite pop and some treats for the kiddos (thanks Nat they loved them!).  She brought one for everyone but my kids can't just calmly agree on which one they should get  so I told them that they had to split all of it evenly.

After a few agruments we all cam to an "understanding" and I told them I would use the M&Ms to make them a snack for after school later in the week.

They decided that was great so several days later I made these delicious things.  Like I've said before, we are huge peanut butter fans at our house, so this recipe was perfect for them.  Also it's super easy and super fast.  No baking involved.  The kids loved them (and so did the hubs and I--we might of snuck several pieces). Definitely a keeper, especially for an after school treat.

Chewy Peanut Butter Granola Bars

(click here for printable version)

1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 tsp vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels, optional
1/4 cup M&Ms or Reese's Pieces

1. Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.

2. In a medium sauce pan, over medium heat, add butter, brown sugar, honey and peanut butter. Stir occasionally until mixture starts to boil. Cook for 2 minutes while stirring continously. Remove from heat and stir in the vanilla.

3. Stir in oats, rice crispy cereal, and pretzels (if you are using). Stir until well coated. Add candies (M&Ms or Resses Pieces) and fold gently together. Pour into your prepared pan and press the mixture evenly into the pan.

4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Enjoy!

Source: The Spiffy Cookie

Killler Crunch Brownies

We have had brownies in one form or another 4 times in the past two weeks.  Not joking.

I've told you before how much my children love their brownies.  Anytime you ask them what they want for a treat--brownies is the first choice every time.

Plus there are so many ways to make brownies, I think that's why they are so popular and delicious. Seriously, you can have them with nuts, with frosting, on a stick, with an Oreo (or any kind of cookie) in the middle, you can have them in layers, you can have them drenched in hot fudge and ice cream.

See so many ways. And now I have found another fabulous, amazing, crunchy, gooey, moist, everyone ate the entire pan brownie. Must be the layers.  Everything is better when you add more layers, right?

Seriously you should totally make this tonight. Everyone, except your jeans, will love you.

Killer Crunch Brownies

(click here for printable version)

Brownies:
1 (12 oz) bag chocolate chips
1 cup butter
1 1/2 cups granulated sugar
1 tsp vanilla
4 large eggs
1 1/2 cups all-purpose flour
1/2 tsp salt

Topping:
7 oz jar marshmallow crème
1 cup peanut butter
1 cup semi-sweet chocolate chips
3 cups rice krispie cereal

1. Preheat oven to 350°F. Line a 9X13-inch baking pan with aluminum foil or parchment paper and lightly spray with non-stick cooking spray.

2. To make the brownies, in a medium saucepan over low heat, melt butter and chocolate chips, stirring constantly. Remove from heat when the chocolate chips are completely melted. Whisk in the sugar and vanilla. Add eggs one at a time, stirring well after each one. Add flour, salt and mix until well-combined. Pour batter into your prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly.

3. To make the topping, dollop the marshmallow crème on top of the brownies and smooth into an even layer. Then in a medium saucepan, over low heat, melt peanut butter and chocolate chips, stirring constantly.  When completely smooth and melted, remove from the heat and stir in rice krispies. Carefully spread over the marshmallow layer and gently spread into an even layer. Let brownies cool to room temperature and then refrigerate until the topping is set, at least1-2 hours. Serve cold and enjoy!

Source: Mel's Kitchen Cafe

Chocolate Shortbread Bars

Sometimes a girl just needs chocolate.  And lots of it.

And thank heavens it's something I can eat.

And thank heavens that I never feel the need to swear off of it--you know like for a New Year's resolution.  Do you set New Year's resolutions?

I do but I try to keep them realistic.  So you are going to get the same amount of sugar/healthy recipes here because that's what reality is at this household.  Plus I don't want to feel guilty for not achieving my goals, so I try to keep them sweet and simple.
1. Make lots of new dessert recipes.
2. Write posts about said recipes.
3. Drink Diet Coke.
4. Try to only buy one container of chocolate covered almonds from Costco a month.
5. Go to the gym 3 times a week (so I can eat said dessert recipes).
6. Learn to like peas (oh wait that's never going to happen).
7. Create my own dessert recipe.
8. Try some new things for dinner.
9. Learn to make artisan breads.
10. Eat chocolate everyday.

Sounds like things I can handle.

On to this fabulousness.  My daughter was in charge of bringing a shortbread dessert to her "medieval festival" at school.  And of course I couldn't make the normal stuff--I had to make it into chocolate, but she was very happy and loved them.  They smelled fantastic and are so moist and soft.  Plus super easy to whip up.

Chocolate Shortbread Bars

(click here for printable version)

*Note: To make the superfine sugar that is called for in the recipe, blend 1 cup granulated sugar until it is super fine in texture.

2 1/2 cups plus 2 tbsp all-purpose flour
4 1/2 tbsp dutch-process or regular unsweetened cocoa powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups (3 sticks) butter, softened
1 cup superfine sugar (see note above)
Granulated sugar (for sprinkling on top)

1. Preheat oven to 325°F. Line a 9x13-inch pan with parchment paper or foil, making sure the parchment or foil is overhanging on two sides. Lightly spray the foil or parchment with non-stick cooking spray. Set aside.

2. In a small bowl, whisk together flour, cocoa powder, cinnamon, salt and baking soda. Place the butter and superfine sugar in a mixing bowl and beat with an electric mixer (handheld or stand) until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl and add the flour/cocoa mixture. Beat until just combined.

3. Spread dough into the prepared pan, using a spatula or your slightly wet fingers to even out the surface. Chill the dough for 15 minutes. Remove from fridge and prick the dough all over with the tines of a fork. Bake for 20-24 minutes. The shortbread will be slightly puffed but still soft but will firm up as it cools.

4. While the shortbread is still hot, cut the baked dough into fingers by cutting down the center the long way and then cutting into 8-10 strips across. Sprinkle the tops of the bars with granulated sugar and let the shortbread cool completely in the pan. Using the parchment or foil overhang, lift the bars from the pan, gently break into pieces (where you cut them) and serve at room temperature. The bars will keep for 2-3 days covered at room temperature.

Source: Mel's Kitchen Cafe

Chocolate Shortbread Blondies with Macaroon Topping

 Merry Christmas!!

Are you excited?

We sure are at this house, well most of the time anyway.  One thing I have learned with children is that you have to keep them completely distracted on Christmas Eve, otherwise you are in for a very, very, LONG day.

Why, you might ask.

Because they can't wait for morning.

It just goes better, and everyone stays happy.  So we are off to go sledding in the mountains, eating pizza with friends, and having a gift exchange.

The kids are so excited, surprise!

Chocolate Shortbread Blondies with Macaroon Topping

(click here for printable version)


3 1/2 cups flour, divided
2/3 cups sugar
1/2 cup cocoa powder
1 2/3 cups butter, cold
1/2 cup semisweet chocolate chips
2 cups brown sugar, packed
2 eggs
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1 cup salted peanuts or cashews, chopped (optional)

Macaroon Topping:
1/3 cup sugar
1/4 cup flour
1 1/4 cups sweetened flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla extract

1. Preheat oven to 350°F. Line a 13x9 inch pan with foil, leaving enough to overlap at the ends. Lightly spray the foil with non-stick cooking spray and set aside.

2. In a medium bowl, combine 1 1/2 cups of the flour, sugar and cocoa powder. Cut 1 cup (2 sticks)  butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs. Stir in chocolate chips. Press the mixture into the foil-lined pan. Bake 8-10 minutes or until the crust is set. While the crust is baking, prepare the macaroon topping.

3. To make the macaroon topping, in a medium bowl, stir together sugar and flour. Add coconut, eggs and vanilla. Mix until combined.  Set aside.

4. In a medium saucepan, add brown sugar and remaining 2/3 cup butter. Stir and cook over medium heat until the butter is melted and the mixture is smooth. Remove from heat and cool slightly (about 10 minutes). Add eggs one at a time, beating after each addition until just combined. Whisk in vanilla, remaining 2 cups of flour, baking powder, baking soda and peanuts or cashews (if using).

5. Spread the batter evenly over baked crust. Then carefully spoon macaroon topping over the batter in small spoonfulls, smoothing to the edges of the pan. Bake for 35-38 minutes or until the topping is slightly brown and bars are set in the middle. Cool completely in the pan on a wire rack. Using the foil, lift out of the pan and cut into bars. Store leftovers in refrigerator.  Enjoy!

Source: Bailey Bakes

Peanut Butter Sheet Cake

Can you believe it's only 8 days away!!??

Me neither.  So crazy!

I am so grateful for good friends today.  Friends that you can call anytime of day or night.  Ones that make you laugh till you pee your pants (seriously!! what happened when you had kids), or let you cry on their shoulder (or ear).  

Friends that will go with you to escape your kids or your husband for several hours, or ones that show up with a diet coke and peanut butter m&m's just because they know it's your favorite thing in the world.

Or friends that are totally cool just to hang out and visit (even if your house happens to be not so clean that day) and ones that even if you haven't talked to them in ages, when you do, it's like time hasn't even passed.

So in honor of you wonderful people out there, some of you who are the bestest friends a girl could ask for, this cake is for you. And if you don't like peanut butter so sorry, but they say this cake is still amazing.  I took this beauty to a big Christmas party and they were gone immediately.  It's like your a Texas Chocolate Sheet Cake but a peanut butter version.  So tasty!  You gotta try it.

Peanut Butter Sheet Cake

(click here for printable version)

Cake:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking soda
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Frosting:
3/4 cup butter
6 tbsp buttermilk
1/2 cup peanut butter
3 1/2 cups powdered sugar
1 tbsp vanilla

1. Preheat oven to 375°F. Grease a 12x17 jelly roll pan (large cookie sheet with sides) lightly with non-stick cooking spray.  Set aside.

2. In a medium sauce pan add peanut butter, water, and butter and bring to a boil, stirring constantly. Remove from heat and let cool slightly. In a separate bowl, mix together sugar, brown sugar, flour, salt, and baking soda, until completely combined. Add to the peanut butter mixture with eggs, buttermilk, and vanilla.  Mix well.

3. Pour into your prepared pan and bake for 15-17 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool 5 minutes.

4. To make the frosting, in a small sauce pan over medium heat, bring butter, buttermilk, and peanut butter to a boil, stirring constantly. Remove pan from heat and add powdered sugar and vanilla. Stir until completely incorporated and pour over slightly cooled cake. Let cool completely and serve. Enjoy!

Source: The Girl Who Ate Everything

Whopper Cookie Bars

 Are you counting down the days yet?

We certainly are.  I love how excited my kids get for the big day.  In the words of my 8 year old, "Why does the days before Christmas take so long to come but Christmas day goes by so fast??!!"

I remember those same feelings as a child.  Now I feel like the days go by too fast also.  Too many traditions to fit in before the big day.

One of the things we love to go do is see the Christmas lights.  There is an amazing house, that is way out in the country, that does the most awesome display of Christmas lights every year.  Pretty much every inch of their property is decorated.  

And since it's quite a drive, we pack up some treats and some delicious hot chocolate (which I found a homemade version that will knock your socks off--I promise I will share soon :) and head out.  We sing Christmas songs on the way out, look at the lights, and then enjoy our treats.

These whopper bars were a hit.  They are perfect combo with the hot chocolate but also super tasty all by their lonesome.  At least that's what everybody else said.  And it's probably true since there were none left.

Whopper Cookie Bars

(click here for printable version)

Cookie Base:
3/4 cup butter flavored Crisco
2 tbsp skim milk
1 1/4 cup brown sugar
1 egg
1/4 cup malted milk powder, original
1 1/2 cup flour
1/2 tsp kosher salt
3/4 tsp baking soda
Topping:
12oz pkg milk chocolate chips
1 can (14oz) sweetened condensed milk
1/4 cup Ovaltine chocolate malt powder
12oz box Whoppers, slightly chopped

1. Preheat oven to 375°F. Lightly spray a 15x10 inch pan (jelly roll size with sides) with non stick spray.  Set aside.

2. In large mixing bowl, beat crisco, milk and brown sugar until light and fluffy, about 1-2 minutes. Add egg and beat until completely combined. Slowly beat in malted milk powder, flour, salt and baking soda. Press cookie dough into prepared pan and bake for 18-20 minutes or until lightly browned on the top. Remove from oven.

3. While base is cooking, prepare topping. In a large sauce pan, heat sweetened condensed milk over low heat. Add in chocolate chips and heat until smooth, whisking constantly. Remove from heat and whisk in ovaltine powder. Pour onto baked cookie crust.

4. Put whoppers into a large ziploc bag. Lay bag on a cutting board and whack it 2-3 times with a rolling. You don't want them turned into powder, just broken up a little bit. Press whoppers into fudge layer and refrigerate for 2 hours or overnight. Cut into squares and enjoy!

Source: Shugary Sweets

Peanut Butter S'more Bars

 Does any one else have Halloween candy still laying around?

Usually by this time our house is cleared of any candy (mostly because I am home all day and it is way too tempting to stay out of!).

Not this year, though.  My kids have been hiding it carefully so they can eat it (and so I won't).  Silly kids.  Mom "never" gets into your hidden candy stashes. Heck, she doesn't even know where they are--not!!

And for the record I only get into them to make something super delicious--like these.  And by the way, they didn't even notice all their reese's peanut butter cups were missing.

These bars were a hit.  I made them for some family that was coming into town and they graciously helped us eat all of them.  S'mores are amazing with a reese's peanut butter inside so this was that version just a whole lot more of it.  So yummy!

Peanut Butter S'more Bars

(click here for printable version)

3/4 cup butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 1/4 cups peanut butter
1 jar marshmallow fluff
1 bag semi-sweet chocolate chips
1 bag mini peanut butter cups

1. In a large microwave safe bowl, melt butter. Mix in graham cracker crumbs, powdered sugar, and peanut butter until completely combined.  Press into the bottom of a 9×13 pyrex (will be pretty soft). Refrigerate at least 30 minutes.

2. Remove from fridge and spread entire jar of marshmallow fluff over the graham cracker crust. Melt the chocolate chips in a small microwave safe bowl (I do it in 30 second increments, on high, until completely smooth). Pour over fluff layer and spread to edges.

3. Coarsely chop peanut butter cups and sprinkle on top of chocolate. Refrigerate for 2-3 hours or until all the layers are set. Cut and serve. Enjoy!

Source: Little Kitchen, Big Bites

Knock You Naked Brownies

Yep you heard that right!

And supposedly that's true.  At least with the 40 people I shared them with.

They said they were the best brownies ever. Like in E.V.E.R. And you have to be careful or your clothes just come flying off when you take a bite (okay they really don't but supposedly it's close and the visual I am getting while I write this is absolutely hilarious....people taking a bite of brownies, clothes flying around the room, people mortified, but what to do with the brownie....you get the picture--so funny!)

Which is not surprising since they do come from this phenom in the kitchen.  But seriously how could they be the best EVER and be so stinkin' easy?

I have no idea except that this should totally be on your list to make this week and you will be in love for forever.

Knock You Naked Brownies

(click here for printable version)


1 box (18.5 Ounce) German Chocolate cake mix
1 cup pecans, chopped finely (optional)
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, Melted
60 whole caramels, unwrapped
1/3 cup semi-sweet chocolate chips
1/4 cup powdered sugar (optional)

1. Preheat oven to 350°F.  Grease a 9x9 inch square baking pan.  Set aside.

2. In a large bowl, mix together cake mix, chopped pecans (if using), 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick. Press half the mixture into your prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.

3. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

4. Put remaining brownie dough on work surface. Using your hands, press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 20 to 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 (if using--I figured no one needed more sugar :). Cut into small squares and remove carefully from pan.  Devour and enjoy!

Makes: 12 squares

Source: The Pioneer Woman

Caramel Apple Crumb Bars

There is something about apples that remind of growing up.  I don't know quite what it is but the smell of them takes me right back to my childhood.  

Maybe it's because our farm was surrounded by orchards.  I didn't know that apples from the store are different than apples picked right off a tree or bought from the local orchard stand.  

Those apples were crunchy, sweet, so juicy, and the flavor was amazing.  

It's another reason I love fall.  Apples.  I love to get them fresh and eat as many as possible.  Heaven!!

When Annie posted this I knew what I needed to do with those gorgeous apples sitting in my garage.  Not to mention the parents were coming over and I wanted to knock their socks off.  And man did this do it (I did sneak a corner--I just couldn't help it!).  It was absolutely fabulous.  The caramel, crumb topping, and sauteed apples will make you almost die of pure happiness.  The other thing better would be a scoop of ice cream on top of it!

Caramel Apple Crumb Bars

(click here for printable version)

Filling:
2 tbsp butter
4 large apples, peeled and sliced
3 tbsp sugar
3/4 tsp ground cinnamon
Dash of nutmeg
9 oz. caramel candies, unwrapped
2 tbsp heavy cream
Dough:
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1/3 cup sugar
1/3 cup brown sugar, lightly packed
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
12 tbsp cold butter, cut into small pieces
1 large egg yolk
1 tsp vanilla extract
1/2 cup chopped nuts, such as pecans or walnuts (optional)

1. Preheat the oven to 375˚ F.  Line a 9 x 13-inch baking pan with foil or parchment paper.  Set aside.

2. To make the filling, melt the butter in a large skillet over medium heat.  Stir in the apple slices, sugar, cinnamon, and nutmeg.  Cook over medium heat, stirring occasionally, until the apples are golden brown and caramelized, about 15 minutes.  Remove from the heat and set aside.

3. While apples are cooking, prepare the dough.  In a medium mixing bowl, combine the flour, oats, sugars, baking powder, salt and cinnamon and stir to blend.  Add in the butter pieces and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal.  Add in the egg yolk and vanilla and stir with a fork or knead very briefly just until a crumbly dough comes together.  Transfer two thirds of the dough mixture to the prepared baking pan and press down into an even layer.  Bake until light golden, about 12-14 minutes.

4. While the base is baking, combine the caramels and cream in a medium saucepan over medium heat.  Melt the caramels, stirring occasionally, until the mixture is totally smooth.  Remove from the heat.  Once the base layer is baked, pour the caramel over the top.  Layer with the cooked apple slices.  Crumble the remaining dough over the top of the apple slices.  Sprinkle evenly with the chopped nuts, if using, and bake about 22-25 minutes or until the top is golden brown.  Transfer pan to a wire rack to cool.  Let cool completely before slicing and serving. Enjoy!

Source: Annie's Eats

Chocolate Syrup Brownies with Peanut Butter Frosting

Every Monday night we have family home evening.  My kids love it and get so excited for it.  Each one of us have different job for that Monday and we rotate each week (and do not confuse it or you will be in big trouble).

There are two coveted spots.  Dessert and activity.  And you can guess that if it is one of the kids turns for dessert, they will pick brownies and ice cream.  

I don't what it is about them, but they L.O.V.E. their brownies.  We usually use a box but sometimes we get crazy and make a homemade version.  They loved this version.  Especially with the peanut butter frosting--because everything is better with frosting.  Plus it's a good way to use up extra Hershey's Syrup (we had two whole bottles left from an ice cream party and they were taking up too much room in my fridge:).

Chocolate Syrup Brownies with Peanut Butter Frosting

(click here for printable version)

Brownies:
1/2 cup butter, softened
1 cup sugar
4 eggs
1 tsp vanilla
1 1/2 cups chocolate syrup
1 cup plus 1 tbsp flour
1/2 cups chopped nuts (optional)
Frosting:
1/2 cup creamy peanut butter
1/4 cup milk
1 1/3 cup powdered sugar
1 tsp vanilla

1.  Preheat oven to 350°F.  Spray 9x13 pan with non-stick cooking spray and set aside.

2.  In large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.  Beat in eggs, one at a time.  Stir in vanilla, chocolate syrup, flour, and nuts (if you are using).  Pour into prepared pan and bake 25-30 minutes or until toothpick inserted in the center comes out clean.  Cool completely before frosting.

3.  To make frosting, in medium bowl beat peanut butter and milk until smooth.  Add in powdered sugar and vanilla and beat for 2 more minutes.  Spread on cooled brownies and eat.  Enjoy!!

Source: Brownies: The Homebased Mom

Homemade Larabars

Did you enter the Shabby Apple giveaway yet?

I am a snacker.  I love to snack.  Because of that, I try really hard (try being the key word here) to eat "healthier" snacks when I snack.  

It all started when my kids were little.  You see they could never last from breakfast to lunch and then from lunch to dinner so we would have snacks.  And of course I couldn't let them snack by themselves so for 12 years now, I am in the habit of snacking.  And I love it.

Especially in the afternoons with a cold diet coke.  Heaven!!  

So in my effort to eat "healthier" snacks I decided to make my own Larabars.  Have you ever heard of them?  They are a protein bar that is gluten free.  Yeah.  They are made with a  base of dates (don't freak out--you can't even taste them) and can be made into many different varieties.  I made two kinds--chocolate of course, because that goes best with the Diet Coke. 

And they turned out absolutely fantastic.  I love them.  Even two of my kids love them.  They are a great filling snack and it's something I can eat.  Awesome.

Homemade Larabars

(click here for printable version)


Chocolate Peanut Butter Version:
2 cups whole, pitted dates (moist ones work best)
1 cup raw or toasted whole shelled almonds
1/2 cup chocolate chips or chopped dark chocolate
1 tbsp natural peanut butter, divided (or more, if necessary)

Coconut Version:
2 cups whole, pitted dates (moist ones work best)
1 cup raw or toasted whole shelled almonds
1/2 cup chocolate chips
1 tbsp nutella
1/2 cup coconut
1 tsp coconut oil

1.  Line two 8-inch x 8-inch straight sided pans with  parchment paper so that the paper hangs over the edges. Set aside.

2.  Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.

3.  Pour the chocolately nuts into a large mixing bowl and set aside. Add the dates to the food processor and process until a paste forms and clumps together in the bowl. Open the food processor and add in 1 tablespoon of the peanut butter and the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.

4.  For coconut version, add almonds  to the processor and pulse until they are uniformly finely chopped.  Add the chocolate chips and pulse again until the chocolate chips are also finely chopped. Pour the chocolately nuts into a large mixing bowl and set aside. Add the dates to the food processor and process until a paste forms and clumps together in the bowl. Open the food processor and add in 1 tablespoon of the nutella, coconut, and coconut oil, and the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.

5.  When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
Refrigerate for at least 2 hours before moving onto the slicing.

6. To slice, use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.  Cut into desired size and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.  Enjoy!

Source: Foodie with Family

Pumpkin Pie Bars

Since I love fall food so much, I am all about finding an easier and yummier way to eat it. 

I love pies.  All kinds and love to eat them all year long, but pies are scary to a lot of people.  I think it's the pie crust (which is all about practice, practice, practice).  And because there are a lot of pie crusts out there that are just downright nasty.

Seriously, who wants to eat this delicious filling and then have a nasty bottom.  Definitely not me.  I love my pie crust and probably will never change, but for those of you out there that can't or don't want to make a pie crust, this is the perfect solution for you.

Easy, peasy and I think even better than regular pumpkin pie.  Why?...because the crust actually tastes delicious.  Imagine that!

Pumpkin Pie Bars

(click here for printable version)

Crust:

1 spice cake mix

1/2 cup butter, melted

1 egg

Filling:

1 29 ounce can pumpkin 

1 1/2 cups sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

4 eggs

2 12 ounce cans evaporated milk

1.  Preheat oven to 350°F.  Spray a large jellyroll (15x9) cookie sheet with non-stick spray.  Set aside.

2.  To make the crust, pour the cake in the bowl of your stand mixer with the melted butter.  Mix for 30 seconds.  Add egg and mix until completely combined.  Press into the bottom your prepared cookie sheet.

3.  To make the filling, add eggs to the bowl of your stand mixer (hopefully you've washed it out :) and whip until frothy, about 1 minute.  Add pumpkin, sugar, salt, cinnamon, ginger, and cloves and mix until combined.  While mixer is running, slowly pout in evaporated milk and let mix until smooth.

4.  Now, place your cookie sheet pan on the rack of your oven (so all you have to do is slide it back in).  Now carefully pour filling onto crust.  It will be very full.  Slide rack back into oven and bake for 1 hour 10 minutes or until knife inserted in the center comes out clean.  Remove from oven and let cool completely before serving with whip cream.  Enjoy!

Source: Jamie Cooks It Up

Reeses Chocolate Peanut Butter Rice Krispie Bars

Mmmm....I'm drooling just thinking about these lovely things.

Rice Krispie treats are one of my all time favorite, go to treats.  They are easy to make, I can eat them, they are very easy to dress up and make fancy, I can eat them, licking out the bowl is pretty stellar, I can eat them, they are quick to whip up, I can eat them.

I think you get the picture.  

Rice Krispie treats also don't last long at my house.  I'll just be up front and honest, there are none left when the kids get home from school.  Yep, it's true.  I can't stay out of them.  

Then if you add some peanut butter and chocolate.  Wow!  This lady really can't stay out of them.  They are absolutely fabulous.  We were all in love over here. 

Reeses Chocolate Peanut Butter Rice Krispie Bars

(click here for printable version)

6 cups Rice Krispies Cereal (Cocoa Krispies works great too)
16-18 small Reeses Peanut Butter Cups, diced
6 tbsp butter
3 tbsp light karo syrup
1 (10 ounce) package plus 2 heaping cups miniature marshmallows
1/3 cup peanut butter
1/2 cup chocolate chips

*Note: if you have time, freeze the peanut butter cups at least 1 hour before starting.  It helps them not melt so much when mixing.

1.  In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside.

2.  In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat as soon as all marshmallows are melted. Add to cereal mixture and fold together just until cereal is evenly coated.  Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this. Press mixture into the sprayed 9 x 13 in. pan. Set aside to cool completely.

3.  In a small microwave safe bowl, microwave peanut butter for 30 second, stir until smooth. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth and completely melted. Set aside to let cool slightly.

4.  When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.  Enjoy!

Source: Recipe Snobs

Zucchini Carrot Bars with Lemon Cream Cheese Frosting

There is a saying in our house, and it gets repeated very often.  It goes something like this, "Everything is better with cream cheese!"

That is truly what the hubs believes.  He says cream cheese is the universal food.  You can eat at breakfast, with dessert, at dinner or lunch, in breads or muffins, as appetizers, or stuffed in vegetables or fruit.  Cream cheese is just amazing.  

And it's one of those things that are always in my fridge.  It might be a crime at this house to not have any around, you just never know when you might need some.

These bars were ten times better because of that goodness on top.  The carrot and zucchini are so healthy, we had to balance it out.  The cream cheese frosting sent it over the top and made all the kids think they were in heaven.  So delicious.

Zucchini and Carrot Bars with Lemon Cream Cheese Frosting

(click here for printable version)

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts, optional
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting:
1 8 oz  pkg cream cheese, softened
2-3 cups powdered sugar
1 tbsp milk
1 1/2 tsp lemon zest

1.  Preheat oven to 350°F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Fold in the carrot, zucchini, and walnuts, if you are using them.  Set aside.

2.  In another bowl combine the flour, baking powder, ginger, and baking soda.  Whisk to blend together.  Add flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 9x13 baking pan.  Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

3.  Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy, adding more or less powdered sugar until it reaches your desired consistency.  Spread the frosting over the cooled bars. Enjoy!

Source: Real Mom Kitchen

Sugar Cookie Bars

 My son came home from scouts the other day and in a very off hand, totally routine way, said, "Mom I told everyone that you would be bring cookies for the Court of Honor on Wednesday."

Oh really!!

Good thing he said this several days before because he is notorious for forgetting till right before we are to leave somewhere. 

And I am so glad that he thinks my cookies are good (remember this post--I think we've come a long ways), enough even to brag to his friends.

But because he did volunteer me and because I have been meaning to teach him how to be more proficient in the kitchen, I told him that it was up to him to make the cookies.  He chose this recipe because he said it "would be easy" (total boy) and it "looked good" (his stomach rules his life I think already :).

I had to help a little bit but he did all the measuring, mixing, and scraping.  He even made the frosting.  The only hard part was smoothing out the dough--which who cares, it will be covered in frosting.  It was a lot of fun to spend some time with him in the kitchen and if you have a child who wants to help you bake, this is a great recipe to start on.

And by the way, all the boys at the Court of Honor loved these bars.  Very moist and delicious, and everything looks better with sprinkles, right?

Sugar Cookie Bars

(click here for printable version)


Bars:
1 1/2 cups sugar
1 cup butter
8 oz. cream cheese, softened
1 egg
1 tsp almond extract
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cups flour
Frosting:
1/2 cup butter, softened
4 oz. cream cheese, softened
4 - 4 1/2 cups powdered sugar
3-5 tbsp milk
1 tsp vanilla
food coloring, your choice
sprinkles

1.  Preheat oven to 350°F.  Grease large jelly-roll pan with non-stick spray and set aside.

2.  In the bowl of your stand mixer, fitted with paddle attachment, beat butter, sugar, egg, cream cheese until well blended and a bit frothy. Add the vanilla and almond extract and mix well.

3.  In a separate bowl mix flour, baking powder, baking soda, and salt.  Add flour mixture to the butter mixture and beat for two minutes. Pour into prepared pan and bake 20 minutes.  Remove and cool completely.

4.  To make frosting, beat butter and cream cheese until well mixed and smooth. Add powdered sugar, milk, vanilla and food coloring (adjust powdered sugar to reach your desired consistency). Spread on top of cooled bar, decorate with sprinkles and serve.  Enjoy!

Source: Lil Luna