For oat cookie crust: Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes.
Brickle A few weeks ago, I went to a barbeque. On the table there was plate of what looked to be a chocolate type dish that was crumbled up. I grabbed a piece, ate it, had eight more pieces, and then went on a mad hunt throughout the barbeque to see who brought the stuff and how much I would have to pay them for the recipe.
Cheesecake! In handy, portable, splendidly delicious bites! Go ahead, bake some up today. I know you want to. Cheesecake Cookies
With Sprinkles on Top
Pumpkin Chocolate Cheesecake Bars Now that school's back in session and I don't have oodles of free time like I did over the summer, I miss my precious baking time dearly. Although I've been exhausted every night as I adjust to my new routine, I find that baking is a cathartic way to unwind when I come home from a long day. These Pumpkin Chocolate Cheesecake Bars could not be more fall-ish. A few people I shared them with said that they taste like Halloween. They're rich and decadent, but still have an airy, fluffy quality to them. They're the perfect tool to help oneself cope with the fact that summer is truly over.