Peanut Butter and Jelly Bars. A little while ago I woke up with a deep yearning to make a cookie-like dessert that wasn’t a regular cookie. I was torn between making mini lemon meringue pies and making peanut butter and jelly bars. So I went over to the Framed Cooks Facebook page and asked folks to help me decide. The mini lemon meringue pies won in a landslide, and so that’s what I made that day, and if you’d like to take a look at these cute little pies, click here.
However, the minority voters for the pb&j bars were passionately enthusiastic. (These voters included the teenager, who is away at college. She voted for the pb&j bars, but then told me I wasn’t allowed to make them since she wasn’t home to eat them. Anyway, I couldn’t leave the pb&j fans hanging, and so please don’t tell the teenager, but I went ahead and made ‘em. Obviously, this recipe calls for both peanut butter and jelly, and I have strong feelings about both. Trust me when I say you should cut them into the smallest squares possible. Ingredients. Toasted Marshmallow Squares. I stand before you with a giant smile on my face. I imagine that rainbows and shooting stars light up the sky behind me. I imagine I have the ability to summon a parade of ponies and sea horses… that’s how (humbly) excited I am about these cookie squares. They’re so simple: vanilla bean crust, cherry jam, and toasted marshmallows.
I know I haven’t invented cookies… I just feel particularly proud of these. The possibilities with these cookie squares are endless, and yours to create. However you fancy, I promise that when you make these squares, you’ll feel like summoning the pony parade. And… GO! My favorite kind of dough is a press-in situation. Dough is simply sprinkled with with flour and pressed with clean fingers into the four corners of the pan. So satisfying. Totally like adult play-doh. Adult play-doh that turns into a giant cookie!
This is a shortbread-ish cookie, thought it’s softer and more chewy. This is the part when the spreadables come in. Why did you use jam and not Nutella!? Chocolate Chip Salted Caramel Cookie Bars | Cookie Bar Recipe. Chocolate Chip Salted Caramel Cookie Bars Saturday was a rough day. Long story, but we have been having problems with our hosting company so we decided to switch to a new company. Well, the transition didn’t go too smoothly. We spent the majority of the weekend on the phone trying to figure things out. Sorry to anyone who tried to access our site and got an error message. We really appreciate your patience. I based this recipe off of my favorite Chocolate Chip Cookie Bars. I loved everything about these bars-they are pretty much perfect.
Chocolate Chip Salted Caramel Cookie Bars Yield: 16 cookie barsPrep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes Chocolate chip cookie bars with a layer of salted caramel. If you like these Chocolate Chip Salted Caramel Cookie Bars, you might also like: Cherry brown butter bars + new video project. I don’t know what’s happening to me — maybe it’s third trimester dwindling energy levels and an accompanying desire to get the most bang from my feeble bursts of productivity — but all of a sudden, I find myself saying that I don’t want to cook this thing or that because it’s not practical.
Practical! Who am I? Certainly not the girl who baked a wedding cake last summer in her tiny, overheated kitchen. Certainly not a person who has [shh, can't tell you]-making and a 12-layer cake on her summer cooking agenda. Take this recipe, for example. It was originally a delicious-looking raspberry brown butter tart from this month’s Bon Appetit magazine. But really, at least for the kinds of summers I have — lots of rooftop barbecues and pot-luck parties — finger food always trumps things that need to be sliced and plated in the ease-of-use department. One year ago: Zucchini Strand SpaghettiTwo years ago: Everyday Yellow Dal Cherry Brown Butter Bars Adapted from Bon Appetit.
Pink lemonade bars. Last year, not seconds after putting the final touches on what I certain was The Lemon Bar To End All Lemon Bars, a recipe intended for that little cookbook I wrote, I couldn’t quite change the station and became immediately absorbed in making something I wanted to call a pink lemonade bar. They’d be as awesome as a summer carnival, the kind that rolls into town with sketchy rides that your parents forbid you to go on but you do so anyway (or so a friend once told me!) , or maybe a play date at the friends house whose mom served prettier, thus cooler, lemonade than what you had at home. I had great plans for these bars, I just had one tiny problem: I had no idea what made pink lemonade pink.
I don’t mean that I am naive; I was aware that in 99 percent of the iterations of pink lemonade out there, the pink was supplied by food dye. With that, I decided that seeing as raspberry lemonade is a delicious thing to drink, it would have to be a delicious thing to eat in a bar format. Peach shortbread. Is there an unsaid rule that bar cookies have to be heavy and gooey? Two weeks ago, we picked up a cup of coffee on our way to the park so that the little monkey could continue his path of destruction outside our apartment, and I fell for something in the bakery case called peach shortbread, cut into bars. But instead of being thick and intense, it was delicate, light and barely sweet — a thin layer of shortbread, even thinner slices of peach and the faintest sprinkling of streusel on top. I knew I had to share it. And it wasn’t until I had jotted down “peach streusel bar” on my to-do list that I remembered a recipe for brown butter peach bars from that I found in a preview of The Big Sur Bakery Cookbook in The New York Times nearly three years ago, and have pined for since.
(This recipe didn’t make it into the cookbook, but a rhubarb version — that looked almost as time-consuming and delicious — did.) Besides, the easiest fruit cookie bar on earth is already in these archives. Hello dolly bars. As much as I have said more often in the last couple months than you should ever let me get away with that I am so busy! And no time! The truth is that really, truly having no time for the things I really want to have time for terrifies me. I always wonder: are we really so busy or are we just busy being busy? Are there truly ‘not enough hours in the day’ or are we just not using the ones we have well enough? I feel if I allow myself to sorry can’t, too much going on right now I might fall down a slippery slope wherein I start saying that even before I have considered what I am busy with. Come on, surely you know the type. What I mean is: there is a woman with two children, one under a year old, in our west coast office that wields our interoffice overnight mail for the very best of causes: baked goods.
She is never too busy, and I love that. I have no idea how to do this, this throwing caution to the wind thing. One year ago: Ina Garten’s Lemon Cake (This cake is in my top five.)