Snickerdoodle Bars

Snickerdoodle Bars

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 45 minutes

Yield: 24 bars

A homemade bar filled with cinnamon goodness - perfect for snickerdoodle lovers!

Ingredients

Bars
• 2 1/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, at room temperature
• 1 1/4 cups sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
Cinnamon Filling
• 1 tablespoon sugar
• 1 tablespoon cinnamon
Glaze
• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla

Instructions

1. Preheat the oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a small bowl, combine the flour, baking powder and salt.
3. In a large bowl, beat together the butter and both sugars until light and fluffy. Gradually beat in the eggs, scraping the sides of the bowl as needed. Beat in the vanilla. Add in the dry ingredients and beat on low until combined.
4. Spoon half of the batter into the prepared pan. Spread evenly. (Use your hands if needed to spread evenly.) Sprinkle the cinnamon sugar mixture evenly over the batter. Drop teaspoon sized amounts of the remaining batter over the cinnamon sugar layer.
5. Bake in the preheated oven for 20-25 minutes, until golden brown. Cool completely.
6. In a small bowl, combine the glaze ingredients. Drizzle over the bars.
7. Cut and serve.

Recipe/photo source: Taste and Tell Blog

Bars Fantastic

Summer has been busy and I have hardly had time to explore new recipes to share. I will keep working on finding new recipes and share them as they come.

Bars Fantastic

1 c. butter (room temperature)
¾ c. brown sugar
¼ c. sugar
2 eggs
1 t. vanilla
3 c. all purpose flour
¼ t. baking powder
1 t. baking soda
½ t. salt
½ c. white chocolate chips
1 c. semi sweet or milk chocolate chips 
14 caramels unwrapped and cut in 6 pieces each (or ¾ c. caramel bites)
1 c. Heath bar chips
½ c. chopped walnuts

In medium bowl measure flour, baking powder, baking soda and salt, stir to mix and set aside. In a large bowl cream the butter, brown sugar and sugar. Add the eggs and vanilla and mix until fluffy. Add dry ingredient mixture and mix until well incorporated.

Divide dough in half and spread one portion as evenly as possible in the bottom of a well greased 9x13 pan. On a work surface place a piece of plastic wrap the size of your pan. Put the 2nd portion of dough, flatten the dough slightly, cover with another piece of plastic wrap the same size as the first and flatten with your hands or use a rolling pin to make it to the size of the baking pan, set aside. Sprinkle the white chocolate chips, semi-sweet chocolate chips, caramel pieces and heath chips on top of dough in the pan. Remove the top piece of plastic wrap from the second piece of dough and place that side on top of the heath bar chips. Slightly press the dough down and remove the second piece of plastic. Sprinkle nuts on top of dough and bake at 350-degrees for 20-25 minutes or until light golden brown. Cool 15 minutes then cut in 20 pieces. Serves 20.

Recipe and photo source: Studio 5

Frosted Peanut Butter Bars

These are not the nasty school cafeteria peanut butter bars.

Frosted Peanut Butter Bars

Bars:
1/2 c. peanut butter
1/3 c. shortening
1 1/2 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk

Frosting:
2/3 c. creamy peanut butter
1/2 c. shortening
3-4 c. powdered sugar
1/3 - 1/2 c. milk

Topping (optional)
1/4 c. semi-sweet chocolate chips
1 tsp. butter

In a large mixing bowl, cream the peanut butter, shortening, and brown sugar. Beat in eggs and vanilla. In another bowl, combine the flour, baking powder, and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased 15x10 inch baking pan or cookie sheet. Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

For the frosting, in a bowl, cream the peanut butter, shortening and the powdered sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate. Yield 5 dozen.

Ooey Gooey Peanut Butter-Chocolate Brownies

I am completely obsessed with the peanut butter, marshmallow, chocolate combination right now. I can't get enough of it!!

Ooey-Gooey Peanut-Butter Brownies
Recipe from Cooking Light, Sept. 2010

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels(or more)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.

Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in peanut butter morsels.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes. Start with 20 minutes then go up from there if needed. Remove from oven and cool before cutting into squares.

Recipe Source: Our Best Bites

Rice Krispie Treat Pops

This is a fun alternative to plain Rice Krispie Treats.

Rice Krispies
6 c. Rice Krispie cereal
3 Tbsp. butter
1 pkg. (10 oz. about 40) regular marshmallows or 4 cups mini marshmallows

Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispie cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly in 9 x13 inch pan coated with cooking spray. Cool.

Cut Rice Krispies into desired pop sized squares. Stick a Popsicle stick in one end and rest on a baking sheet.

Melt white or chocolate almond bark in a double boiler or in a microwave safe measuring cup.  Dip each pop into melted almond bark and top with whatever you desire.

Topping options:
Crushed Oreos
Chocolate chips
Candy coated chocolate chips or M&M's
Crushed Butterfingers
Melted caramel (this is great to dip in melted caramel then in melted chocolate)
Sprinkles

Avalanche Bars

If you have ever been to Rocky Mountain Chocolate Factory and had their Avalanche Bark you will recognize the taste of these bars. They are very easy to make and extremely addictive. 

Avalanche Bars

12 ounces 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

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars) and set aside. In a large, microwave-safe bowl, melt the white chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Add the peanut butter to the melted chocolate and stir to combine. Add the Rice Krispies. Let the mixture cool for about 10 minutes, stirring now and again. Add the marshmallows and the mini chocolate chips and stir to combine.

 

Press the mixture into the prepared pan and spread evenly, pressing lightly with the back of a spoon, taking care not to press too hard or they will be overly compact and it will make the bars dry and tough. Garnish with additional mini chocolate chips, if desired. Let the bars cool completely before serving.

Recipe Source: Mel's Kitchen Cafe

Peanut Buttery Twix Bars

This is like a giant Peanut Butter Twix Bar! So good!! The original recipe called for 1 container of Rich and Creamy store bought chocolate frosting...yuck! So I changed the topping to a homemade frosting.

Peanut Buttery Twix Bars

Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
8 or 9 fun size Twix Bars, sliced in to 1/4 inch pieces

Filling:
36 caramels (from 14 oz bag)
1 can (14 oz) sweetened condensed milk
1/2 cup creamy peanut butter

Topping:
1 c. sugar

1/4 c. milk

1/4 c. butter

1/2 c. milk chocolate chips

Heat oven to 350. Line a 13x9 inch pan with foil and spray bottom and sides with cooking spray. In a large bowl, stir cookie mix, butter, and egg until soft dough forms. Press dough in bottom of pan. Press Twix pieces into the dough in even rows. Bake 18 to 20 minutes or until light golden brown.

Meanwhile, in a 2 quart saucepan, heat caramels and sweetened condensed milk over medium heat, stirring constantly until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat. Spread over warm cookie base. Cool completely, about 2 hours.

For frosting, combine sugar, butter, and milk in a medium saucepan. Bring to a boil over medium heat, stir, remove from heat. Stir in chocolate chips  and let cool, stirring occasionally. It will thicken as it cools. Spread cooled frosting evenly over filling. Refrigerate about 2 hours or until chilled. Cut into bars and store covered in the refrigerator.

Recipe Source: Confessions of a Cookbook Queen

Dream Bars

If you can't find cream of coconut at the store, look on the baking isle or actually I have found it with the drink mixers for making margaritas and stuff.

Dream Bars

Crust:
2 c. all purpose flour
3/4 c. packed dark brown sugar
1/2 c. pecans
1/4 tsp. salt
10 Tbsp (1 1/4 sticks) unsalted butter, cut into 1/2 inch pieces and chilled

Topping:
1 1/2 c. sweetened shredded coconut
1 c. cream of coconut
2 large eggs
3/4 c. packed dark brown sugar
2 Tbsp. all purpose flour
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
1 c. pecans, toasted and chopped rough

Adjust oven rack to middle position and heat to 350. Line at 9x13 inch baking pan with foil, allowing excess foil to hang over pan edges. Coat foil lightly with cooking spray.

To make the crust, process flour, sugar, pecans and salt in food processor until pecans are coarsely ground. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared baking pan. Bake until golden brown, about 20 minutes. Cool on wire rack for 20 minutes.

To make the topping, combine coconut and cream of coconut in bowl. In another bowl, whisk eggs, sugar, flour, baking powder, vanilla, and salt, until smooth. Stir in pecans, then spread filling over cooled crust. Dollop heaping tablespoons of coconut mixture over filling, then spread into even layer.

Bake until topping is deep golden brown, 35 to 40 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift bars from pan and cut into 24 pieces. Serve.

Recipe Source: Cook's Country Magazine April/May 2009

Pumpkin Spice Sugar Cookies with Cinnamon Frosting

These are really good but the cookie part came out pretty thick as you can see in the picture. It was much more cake like than cookie like. I think next time I might try just halving the recipe and seeing if I get a thinner cookie layer.
Also, the original recipe for the frosting just included a small amount of cinnamon. It didn't have a strong enough taste for my liking so I altered it a little.

Pumpkin Spice Sugar Cookies with Cinnamon Frosting

For the bars:
1 cup butter; room temperature
1/2 cup brown sugar
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla
1 cup pumpkin
6 cups flour
1 tsp salt
1/2 tsp baking soda
4 teaspoons pumpkin pie spice
1/4 teaspoon cardamom
1/4 teaspoon ground cloves

For the frosting:
1/2 cup butter; room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
1/4 - 1/2 teaspoon ground cinnamon
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For the bars:
Cream butter and sugar until fluffy. Add the eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda, pumpkin pie spice, cardamom, and cloves. Stir the flour mixture with a whisk to combine. Add half of the flour mixture to the wet mixture and mix just until combined. Then add the pumpkin puree, followed by the remaining flour mixture. Stir until just combined. Spread on a greased 13x18 inch baking pan.

Bake at 375 degrees for 10-20 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost. (I had to cook these for at least 20 minutes but each oven is different, so check at 10 minutes then every couple minutes after that until they are slightly brown around the edges.)

For the frosting:
Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments alternately with milk until smooth and spreading consistency. Mix in cinnamon (and other spices if using) and mix until combined. Spread over cooled cookies.

*I added about 3/4 tsp cinnamon, 1/2 nutmeg, and 1/4 cloves to the frosting for a stronger spice flavor. 

Tip: To make your own Pumpkin Pie Spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg. Makes 2 teaspoons.

Pumpkin Pecan Pie Squares

Sorry I have been such a slacker lately. I have not been posting because I haven't had the time or energy to cook any new recipes. I have some huge projects that I am working on that are sucking up all my time. Once that is over, I will be better at posting what new recipes I make.

I did have one day this week that I took a break from my projects and actually made a good dinner. These squares were the dessert and they are AMAZING!! So good that they are already gone! I made them 2 days ago. I only had two, if that tells you how much my husband loved them.

Oh, I have to tell you a secret, I found pumpkin at the store!!! I found a few cans of Libby's pumpkin (which is the only kind I will use) at Winco for $2.30 for the big 29 oz. can.

Pumpkin Pecan Pie Squares

1 cup whole wheat flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

 

PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

Recipe source: KSL Studio 5, everydayfoodstorage.net

Sugar Cookie Bars

This is the cheater way of making sugar cookies. Usually making sugar cookies is an all day process but these are quick and easy and can be done in a couple hours with cooling time included.

Sugar Cookie Bars
Yield: about 4 dozen bars

For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise ( didn't add this because I didn't have any on hand. The cookies were still good.)
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 c. shortening (if you really like the butter flavor you can just add another 1/2 cup of butter)
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.   Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″).  Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until light and smooth, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla, seeds from the vanilla bean, and lemon zest.  In a medium bowl, combine the flour, salt and baking soda.  Stir together with a fork to blend.  Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer.  Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes.  Mix in the milk.  Tint as desired with food coloring.  Spread over the cookie in the pan, cut into bars and serve.

Source: adapted from The Repressed Pastry Chef , Annie's Eats and my own changes.

Salted Nut- Roll Bars

You can't beat the mixture of salty and sweet together as well as crunch and chewy. These are just all around tasty.

Salted Nut-Roll Bars

For base:
1 lb. peanut butter sandwich cookies, coarsely crumbled (such as Nutter Butter)
1 stick unsalted butter, melted

For the topping:
2 c. peanut butter chips
2/3 c. light corn syrup
4 Tbsp. unsalted butter
1 tsp. vanilla extract
2 c. miniature marshmallows
2 c. dry-roasted peanuts
2 c. crisp rice cereal (such as Rice Krispies)

Preheat oven to 350; coat a 13x9x2 inch baking pan with nonstick spray.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden brown.

Melt peanut butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of the peanut mixture over crumb base.

Top with marshmallows and return bars to the oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Don't let marshmallows brown or they will turn crunchy.

Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with non-stick spray to avoid sticking). Cool bars before cutting with a knife coated with nonstick spray.

Makes 28 bars
Total time: about 45 minutes + cooling

Per bar: 310 calories, 18 g fat, 13 mg cholesterol; 32 g carb, 206 mg sodium, 5g fiber, 7 g protein

Recipe source: Cuisine at home magazine

Caramel-Pecan Bars with Chocolate Drizzle

I was anxious to try these bars since they came from a Weight Watchers magazine. Most diet desserts are not as good as the picture looks but these bars did not disappoint. They do not taste diet in anyway. Just be careful you don't have any loose fillings in your teeth. They are very chewy and sticky.

Caramel-Pecan Bars with Chocolate Drizzle

3 Tbs butter, softened
1/3 cup packed dark brown sugar
½ tsp pure vanilla extract
¾ cup all-purpose flour
30 individual soft caramels (unwrapped)
1 Tbs fat-free milk
¼ cup pecans, sliced lengthwise in half
1 ounce chopped dark chocolate
1 ounce chopped white chocolate

1. Prepare crust: Preheat oven to 350°F. Line an 8-inch-square baking pan with enough foil to extend 2-inches over the sides; spray foil with nonstick spray.


2. With an electric mixer on low speed, beat butter, brown sugar and vanilla until well mixed. Add flour, beating until it is blended and mixture is crumbly. Press crumb mixture into the bottom of the pan. Bake until crust is lightly browned at the edges, about 15 minutes.

3. Meanwhile, to make the topping, combine caramels and milk in a microwaveable bowl. Microwave for 2 minutes until the mixture is hot, stirring once halfway through the cooking time. Stir again until the mixture is smooth.

4. Pour topping onto the hot crust and spread evenly, leaving a ¼-inch border along the edge. Place pecans on top..

5. Return the pan to the oven and bake just until the topping is bubbling in the center, about 12 minutes longer. Melt two chocolates separately in microwave and scoop into individual ziplocs. Snip tiny corner of each ziploc and drizzle in a zigzag manner on top of the caramel topping. Cool completely on a rack.

6. Using the foil overhang as handles, transfer to a cutting board. Gently peel away the foil and cut into 16 bars.

Servings: 16
Yield: 16 bars

Nutrition Facts
Amount Per Serving
Calories 171.22
Calories From Fat (36%) 61.79
Total Fat 7.26g
Saturated Fat 3.46g
Cholesterol 7.07mg
Sodium 64.44mg
Potassium 85.41mg
Carbohydrates 26.30g
Dietary Fiber 0.92g
Sugar 17.03g
Net Carbohydrates 25.38g
Protein 1.99g

WW Points: 4
Cooking Tips: White chocolate is sometimes tricky to melt. If yours isn’t melted well, just add about 1/2 tsp. shortening to the white chocolate and it should smooth it out and melt a little easier.

Recipe source: Recipegirl.com who adapted it from Weight Watchers magazine

Sunburst Lemon Bars

These lemon bars are always a hit. I recommend using fresh squeezed lemon juice unless you don't particularly care for the lemon taste then you can use the bottled stuff. The bottled stuff only gives it a hint of lemon taste. Just a warning, make sure they are done in the middle before taking them out of the oven. More often than not, I take them out before they are done and I end up with a gooey mess. You may need to place a piece of tin foil over the top toward the end of the baking time to avoid getting too brown on top and not cooking through.

Sunburst Lemon Bars

Prep Time: 15 minutes (Ready in 2 hours)

Base
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup margarine or butter, softened

Filling
4 eggs, slightly beaten
2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice

Frosting
1 cup powdered sugar
2 to 3 tablespoons lemon juice

Heat oven to 350. In a large bowl, combine all base ingredients at low speed until crumbly. Press mixture evenly in bottom of an ungreased 13x9 inch pan. Bake at 350 for 20-30 minutes or until light golden brown.

Meanwhile, in a large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 c. lemon juice. Pour mixture over warm base.

Bake at 350 for an additional 25 to 30 minutes or until top is light golden brown. Cool 1 hour or until completely cooled. 

In a small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency, blend until smooth. Frost cooled bars. Make sure to cool completely and let the filling set before attempting to cut. 

Yield: 36 bars

Nutrition Information Per Serving Serving Size: 1 Bar. Calories 140 --- Calories from Fat 50 --- Total Fat 6 g --- Saturated Fat 1 g --- Cholesterol 24 mg --- Sodium 75 mg --- Dietary Fiber 0 g Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat