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.

Caramel Oat Shortbread Bars

October 3, 2020

by Holly

Category Brownies / Bars

Persons

9

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Ingredients

• 1 1/2 cups unsalted butter
• 1 1/2 cups powdered sugar
• 2 cups old fashioned oats
• 2 cups all purpose flour
• 1 teaspoon kosher salt
• 1 Tablespoon vanilla extract
• 1 cup caramel sauce
• 1 cup semi sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Cream together the butter and powdered sugar in a large bowl.
3. Add the flour, oats, salt, and vanilla. Mix until combined well.
4. (I use the paddle attachment in my stand mixer or mix by hand with a wooden spoon.)
5. Line a 9 by 13 inch pan with parchment paper and sprinkle half of the mixture into the pan.
6. Use more than half of mixture if needed to cover the bottom of the pan.
7. Bake for 20 minutes.
8. After 20 minutes remove from oven and drizzle with the caramel sauce and sprinkle the chocolate chips on next.
9. Crumble remaining dough on top and return to oven for 20 minutes.
10. Cool in pan before removing using the parchment paper and cut into squares.

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.

Crack Brownies

August 21, 2013

by Holly

Category Brownies / Bars

Ingredients

• 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

Instructions

1. Make brownies of choice, from scratch or a box, as long as it's a 9 by 13 inch pan. (unfrosted)
2. 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.
3. Bake at 350 for 5-8 minutes, to soften the marshmallows and chocolate.
4. 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).
5. Stir in the cereal until well mixed, then top the brownies, spreading to coat evenly. Chill for at least an hour or more.

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!

Avalanche Bars

Persons

8

Ingredients

• 12 oz (about 2 cups) white chocolate chips
• 1/4 cup creamy peanut butter
• 3 cups Rice Krispies
• 1 1/2 cups mini marshmallows
• 1/4 cup mini chocolate chips

Instructions

1. Spray a 9 or 8 inch square pan with nonstick coating, set aside.
2. In a large microwave safe bowl melt the white chocolate chips. (Check your package directions, but usually it's 50% power, stirring every 30 seconds)
3. Add the peanut butter and stir to combine. Add the rice krispies and let the mixture cool for 10 minutes, stirring occasionally. Add the marshmallows and mini chocolate chips and stir until combined.
4. Gently press into prepared pan evenly. Sprinkle with an additional 2 T mini chocolate chips, let cool completely.

Blizzard Bars

August 27, 2012

by Holly

Category Brownies / Bars

Persons

8

Ingredients

• 12 oz (about 2 cups) chocolate chips of choice (I used dark chocolate with great results)
• 1/2 cup creamy or crunchy peanut butter
• 3 cups Rice Krispies
• 2 cups mini marshmallows
• 1/2 cup chocolate chips or M&M's (I used 1/3 cup ea milk chocolate chips and mini M&Ms and a little super mini marshmallows)

Instructions

1. Spray an 8 or 9 inch square pan with non stick spray and set aside.
2. Melt the 2 cups chocolate chips in a large microwavable bowl, stirring every 30 seconds until melted.
3. Stir in the peanut butter and let cool 5-10 minutes.
4. Stir in the rice cereal, marshmallows, and chocolate chips or M&Ms. Fold together.
5. Gently press evenly into prepared pan. Sprinkle with additional chocolate chips or M&Ms if desired.
6. Let cool before cutting. (This can be sped up by a quick stash in the freezer).

Recipe Source: Mel’s Kitchen Cafe

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

Blondies

June 15, 2012

by Holly

Category Brownies / Bars

Ingredients

• 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

Instructions

1. Mix the melted butter and brown sugar together in a large bowl.  Allow to cool slightly if warm, then whisk in eggs and vanilla.
2. 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.
3. Grease a jelly roll pan (12 by 17 inches) and spread batter in pan.
4. Sprinkle remaining chocolate chips and walnuts across entire surface.
5. 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.
6. 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.

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

Bakery Brownies

April 13, 2012

by Holly

Category Brownies / Bars

Persons

8

Ingredients

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

Instructions

1. Spread nuts on a baking sheet and toast at 350 degrees for about 10 minutes, or until fragrant.  Set aside.
2. In a saucepan over medium heat, melt the butter and unsweetened chocolate while stirring.
3. Remove from heat and add the sugar, eggs, and vanilla.
4. Next stir in the flour and nuts, if using.
5. Butter or spray with nonstick spray an 8 or 9 inch square pan.
6. Spread batter in the prepared pan, smoothing the top.  Bake at 325 degrees for 25 minutes.
7. Cool completely after removing pan from the oven.
8. Make the icing: Heat the cream and chocolate over medium heat, stirring until smooth.  Let cool until spreadable, then spread on brownies.