Caramel Oat Shortbread Bars

What’s better than shortbread? Shortbread with caramel and chocolate!
Don’t worry, there’s some oats as well so really it’s a breakfast bar…
I make these using my pink salt caramel sauce. If you don’t want to take that step (which believe me, that sauce is worth the step!) you could melt premade caramel or just sprinkle with caramel bits. Using a sauce makes these so much more decadent though.
These are great when you need a big batch of something, I make a double batch in a jelly roll pan and bake for the same amount of time.

Chocolate Pumpkin Brownies

You may be expecting a pumpkin flavored brownie reading that recipe name.  But you’d be wrong!  These are somewhere between fudgy and cakey but 100 percent chocolaty!   The pumpkin and yogurt makes them super moist and dare I say nutritious? I mean, you could probably even say the ingredients are similar to an ingredient list for muffins… so yeah, you could have a piece for breakfast.

I made these using homemade pumpkin puree but if you use some from a can I won’t call the pumpkin police on you.

CHOCOLATE PUMPKIN BROWNIES

2 cups flour
1 1/2 cups granulated sugar
1 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups pumpkin puree
1/2 cup plain yogurt
1/4 cup canola or vegetable oil
1 Tablespoon vanilla extract
2 cups semisweet chocolate chips, divided

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and cinnamon.
Add the pumpkin, yogurt, oil, and vanilla and stir until combined.  Stir in half the chocolate chips.
Line a 9 by 13 pan with parchment paper and spread batter in pan.  Sprinkle remaining 1/2 cup chocolate chips on top of batter.
Bake at 350 degrees for 30 minutes or until a toothpick inserted has moist crumbs but no liquid.
Let cool to room temperature before cutting.

Crack Brownies

DSC01575
I know, what a name.  I tried to think of a new name for these, but alas I came up blank.  So “crack brownies” they shall remain.  These are super rich, and we like them best cold.  Brownies, topped with Reese’s, marshmallows, and peanuts, then topped with a peanut buttery-chocolaty rice krispy treat.  Pretty much anything with Reese’s peanut butter cups in them is going to be delicious, right?
I gave a large container filled with these to my hubby to take to work today and his coworkers didn’t seem to have a problem cleaning it out before he left for the day. 🙂

CRACK BROWNIES
1 pan brownies (9 by 13 inch pan)
2/3 cup roasted and salted peanuts
1 1/4 cup Reese’s peanut butter cups, chopped (I just used the mini ones and left whole)
2 1/4 cups mini marshmallows
1 1/2 cups chocolate chips (I used semi-sweet)
1 1/2 cups creamy peanut butter
2 cups Crispy Rice cereal

Make brownies of choice, from scratch or a box, as long as it’s a 9 by 13 inch pan. (unfrosted)
After baking, top with peanuts, Reese’s, and marshmallows.  You can use a little more or less of each of these, you just want to make sure they each pretty well cover the brownies in a layer so all the pieces get some of each.
Bake at 350 for 5-8 minutes, to soften the marshmallows and chocolate.
Put the chocolate chips and peanut butter in a microwave safe bowl and heat on high in the microwave for 1-2 minutes, or until melted.  (stir every 30 seconds or so).
Stir in the cereal until well mixed, then top the brownies, spreading to coat evenly.  Chill for at least an hour or more.

Avalanche Bars and Blizzard Bars

 

These recipes had been sitting in my “to try” stack for quite some time.
I needed a quick dessert one night and finally gave them a try.  I can’t believe I waited so long!  I’m not sure which I liked better, how much everyone liked them or how quick they were to make!  I really liked them much better than plain Rice Krispy treats, and they also freeze really well.  I wrap individual bars in wax paper, then place in a zip top bag or freezer container for a special lunch box treat.

The blizzard bars are my personal favorite, especially when made with dark chocolate!

 

 

 

 

 

 

 

 

 

 


Recipe Source: Mel’s Kitchen Cafe

Blondies

 

I have a favorite brownie recipe.  But blondies? I had tried a couple recipes that were just so/so, but not as good as I wanted.  It was almost bedtime, and as I was flipping through a favorite cookbook I spotted this recipe.  I had to give it a try, so I whipped them together and they were out of the oven before storytime.
They smelled amazing as they came out of the oven and the first bite did not disappoint.  They are moist and chewy, and exactly what I’ve been searching for.  And while they make a fairly big pan, don’t expect these to stick around for too long unless you bury them in the back of the freezer, covered with frozen peas or broccoli.
I shared some with a couple friends, and the recipe requests came immediately.
I think next time I might try them with dried cranberries or cherries instead of the walnuts, just to mix it up a little.

BLONDIES
4 cups flour
2 1/4 tsp baking powder
1 tsp kosher salt
2 cups (4 sticks) unsalted butter, melted
3 1/2 cups brown sugar (recipe originally called for dark, but I use light)
4 large eggs
1 1/2 tsp vanilla
2 heaping cups semisweet chocolate chips
2 3/4 cups walnut pieces, toasted

Mix the melted butter and brown sugar together in a large bowl.  Allow to cool slightly if warm, then whisk in eggs and vanilla.
Fold in flour, baking powder, and salt until just combined, then stir in 1/2 cup of the chocolate chips and 3/4 cup of the walnuts.
Grease a jelly roll pan (12 by 17 inches) and spread batter in pan.
Sprinkle remaining chocolate chips and walnuts across entire surface.
Bake at 350 degrees for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 16-21 minutes, or until edges are golden but still slightly soft.
Don’t bake until firm.  Cool completely before cutting in bars, then wrap in plastic wrap snugly.  Store at room temperature for up to 4 days, or wrap well and freeze.

Recipe source: The Sweeter Side of Amy’s Bread

Bakery Brownies


I have looked everywhere for that perfect brownie recipe.  I’ve made quite a few with good results, but I’ve always thought they could be better.
Especially after going to a good bakery and having one of theirs.
Enter these evil brownies.  They are decandent, rich, and oh so chocolaty.  And easy to boot!  My search is over, I can’t imagine ever finding another brownie as good as these.  Ever.

A few tips for yours to turn out as good:
1. Resist the urge to overbake, even if they seem a little under-done, as they cool they will set up and firm up more.
2. Don’t eat them hot.  I know, this is beyond torture.  But they really will improve with even just a couple hours of time to cool.  You’ll thank me later!

BAKERY BROWNIES
For the brownies:

8 T (1 stick) unsalted butter
4 oz unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup chopped walnuts, optional

Ganache Icing:
1/4 cup heavy whipping cream
2 oz semisweet chocolate

Spread nuts on a baking sheet and toast at 350 degrees for about 10 minutes, or until fragrant.  Set aside.
In a saucepan over medium heat, melt the butter and unsweetened chocolate while stirring.
Remove from heat and add the sugar, eggs, and vanilla.
Next stir in the flour and nuts, if using.
Butter or spray with nonstick spray an 8 or 9 inch square pan.
Spread batter in the prepared pan, smoothing the top.  Bake at 325 degrees for 25 minutes.
Cool completely after removing pan from the oven.

Make the icing: Heat the cream and chocolate over medium heat, stirring until smooth.  Let cool until spreadable, then spread on brownies.

Recipe source: The Great Book of Chocolate by David Lebovitz

Pumpkin Bars

 
This is my favorite recipe to welcome in Fall.
If nothing else, just so I can bribe my hubby to do odd jobs for them. : )
But they are my favorite as well, so everyone wins.  A friend brought them to a potluck at our house once, years ago, and we loved them.  I’ve been making them ever since and we still love them!
 
PUMPKIN BARS
 
4 eggs
1 2/3 cups sugar
1 cup oil
1 (15 oz) can pumpkin puree (just plain pumpkin, not pie filling)
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 cup mini chocolate chips, optional
 
Frosting:
3 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla
2 cups confectioners sugar
1 T milk
 
Mix the eggs, sugar, oil, and pumpkin together in a large bowl until light and fluffy. (I use a whisk or hand mixer).
Mix together in another bowl the flour, baking powder and soda, cinnamon, nutmeg, and salt.
Stir in with the pumpkin mixture with a spatula, mixing until well combined.
Add chocolate chips if using.
Spread into a 10 x 15 inch jelly roll pan or a 9 x 13 pan.
Bake at 350 degrees for 25-30 minutes for a 10 x 15 pan, or 35-40 minutes for a 9 x 13 pan, or until a toothpick inserted in the middle comes out clean.
Cool before frosting.
 
Make frosting:
Mix together the cream cheese and butter, add vanilla.
Add the sugar 1/2 cup at a time, mixing until smooth.
Add milk if needed to reach desired consistency.
Frost bars, cut in bars or squares.
 
Recipe adapted slightly from All Recipes
 
 
 

Cheater Blondies

 
DISCLAIMER: These aren’t my favorite blondies, but I do like having a few dessert recipes that can be made up in a super bad pinch.  In this case, at the last minute it worked out for me to have time to go with my mom to visit my Grandma.  And seeing how she loves sweets, I try to never go see her empty handed. : )
She loved them, so it was worth the last minute scurry to throw something together.
You could also sub out the chocolate chips for your own preference, like some chopped walnuts (or even add a couple mix-ins for that matter.)
 
CHEATER BLONDIES
1 box cake mix, butter or yellow variety
1/2 cup oil
2 T water
1 egg
1 cup chocolate chips
 
Mix all together until well blended.
Spray a 9 by 13 inch pan with non-stick spray and spread batter in pan.
Bake at 350 degrees for 20 minutes.
 

Caramel Oatmeal Bars

 
I heart oats.  Maybe it’s because my mom cooked alot with oats when I was a kid.  They were often in our cookies,  in savory dishes at dinner time, and even in our pancakes.  But combined with caramel? And chocolate?   Need I say more?  I didn’t think so.
These were clipped from a Martha Stewart magazine ( I think) many a year ago.  And I have made them many, many times, and they are always perfect and easy.  They are perfect as little gifts too, I stack a few, wrap with piece of parchment paper (you could even add a strip of printed paper too) and tie with twine or ribbon. 
CARAMEL OATMEAL BARS
Recipe adapted from Martha Stewart
 
48 caramels
1/2 c heavy cream
2 c old fashioned rolled oats
2 c flour
1 c packed brown sugar
3/4 tsp baking soda
1 tsp salt
2 1/2 sticks unsalted butter, cut into small pieces
1 c semi-sweet chocolate chips
 
Melt caramels and cream in a saucepan over medium heat, about 5 minutes. Set aside to cool.
Stir together oats, flour, brown sugar, baking soda, and salt in a large bowl.
Blend in butter with a pastry blender, or your fingers, until mixture resembles coarse meal.
Line a 9 by 13 pan with parchment, leaving an overhang, or spray with nonstick spray.
Press half the oat mixture in the pan.
Bake at 350 degrees for about 20 minutes.
Sprinkle crust with chocolate chips, then drizzle with caramel.
Top with remaining oat mixture.
Bake until pale golden, 20-25 minutes.
Let cool completely in pan before cutting into squares.

PB Cup Rice Krispies

If you don’t like peanut butter and chocolate, raise your hand.  Anyone?… I didn’t think so.  My oldest daughter adores Reese’s PB cups, and I like trying to copy those flavors in recipes.  This one turned out very yummy, and easy to boot!  I made the chocolate layer thin, but you could definitely double it if you wanted more.
 
PEANUT BUTTER RICE KRISPIES
Recipe by My Stained Apron
 
5 cups mini marshmallows
1 1/2 cups peanut butter chips (divided)
3 T butter
6 cups crispy rice cereal
1/2 cup chocolate chips
 
In a large bowl, microwave marshmallows, 1 cup PB chips, and butter for 2-3 minutes, stirring every 30 to 60 seconds.
Add crispy rice cereal, mix in well.
Spread in a greased 9 by 13 inch pan.
Melt remaining 1/2 cup PB chips and chocolate chips in the microwave, stirring every 30 seconds.  Should only take 2-3 minutes.
Spread on top, allow chocolate to set before cutting into squares.
 
 
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