How To Make Energy Bars With 3 Healthy Ingredients. Cereal Bars - On The Go Breakfast! Homemade Butterfingers. Is it wrong to be semi-addicited to candy corn? Actually, what I really love are the mellowcreme pumpkins! It's sad how much I look forward to seeing them on the store-shelves every year. Brach's makes the best mellowcreme pumpkins (and candy corn). You can tell they're the best because they have just a hint of saltiness that balances out the honey.
It's that salty sweetness that makes them so irresistible. Some of the knock-off versions...pure sugar. I have no shame about sharing my level of expertise on this issue. I found the recipe for these butterfinger bars on Pinterest...along with countless other recipes, ideas, and projects that I'll probably never actually do.
Despite the fact that I'm not a huge fan of Butterfinger candy bars (I like my candy bars the same way I like my cookies & brownies, soft and smooshy), I wanted to try this recipe because it's made using melted candy corn mixed with peanut butter! And yes, they really do taste like Butterfingers. Cranberry Crumb Bars. Brownies and Bars, Christmas Recipes, Dessert, Fall Recipes, Fruit Desserts, Holiday Recipes, Seasonal Recipes, Thanksgiving Recipes, Winter Recipes | 48 comments Do you want to know just how good these Cranberry Crumb Bars are? As Mary Poppins would say, they’re practically perfect in every way. I have made 3 pans of them just this week.
Practically perfect, see? So practically perfect that they’re verging on actual perfection minus the part about how they aren’t exactly health food. Pan #1: made them for us. Pan #2 and #3: Made both today. Pan #2 is for MOMS Club Garage Sale/Bake Sale tomorrow morning. P.S. Cranberry Crumb Bars adapted from SGCC and Smitten Kitchen 1 cup white sugar1 tsp baking powder1/4 tsp salt2 1/2 cups all purpose flour1/2 cup almond meal*1 cup cold butter (2 sticks)1 egg1/4 tsp cinnamonjuice of 1/2 of an orangezest of one orange4 cups fresh cranberries**2/3 cup white sugar1 tsp vanilla1 Tbs cornstarch Preheat the oven to 375 degrees F.
. * I used these almonds. S'more Cookie Bars. These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch! The crust is a graham cracker cookie, topped with marshmallow, a layer of chocolate, and a graham cracker crust to top it all off. These bars are sure to wow everyone that tries them! What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla.
Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Enjoy! S’more Cookie Bars. Bake sale week: peach cobbler bars. Last year, I started on the first Monday in September, and posted a recipe everyday that week that would be fun for a back to school bake sale (Click here for that post). A couple of those posts were a big hit, particularly the lime bars and s’mores bars, so I decided to do another bake sale week this year. These peach cobbler bars were quite delicious, I must say. But I have a long week to go with all these recipes. I hope I don’t gain 5 pounds. Just a word of warning: in the experimenting, I made them in a 9 x 13 inch pan, so in the pictures, you see a much thicker bar than how the recipe says to make them.
Peach cobbler bars 1 cup (2 sticks or 224g) unsalted butter at room temperature 2 cups (500g) granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 4 eggs 3 cups (300g) unbleached all-purpose flour 3/4 teaspoon salt for the filling: 6-7 peaches, peeled and thinly sliced 1/4 cup brown sugar 1/2 teaspoon cinnamon 1. 2. 3. Passion Fruit Curd Bars. I remember when my mom would make Lemon Bars for parties. It was hard to wait for the gooey filling to cool enough to cut them into bars. Sometimes if I was lucky she’d let me sprinkle them with powdered sugar and I’d try my best not to get it all over the place. My youngest is no different. These Passion Fruit Curd Bars proved to be a quick favorite and she could hardly wait for me to cut them before she was ready to dig in.
If you are like lemon bars and the flavor of passion fruit, you’ll love these bars. I liked mine with a bit of unsweetened coconut sprinkled on top. Passion Fruit Curd Bars Recipe recipe by Lindsey Johnson Crust: 2 sticks unsalted butter, cold, cut into 16 pieces 2 1/2 cups all-purpose flour 1/2 cup powdered sugar 1/2 cup toasted coconut 1/2 tsp. salt 1 egg yolk 1-2 Tbsp. light coconut milk (can use regular milk or even water) Filling: Topping: Sifted powdered sugar, optional Preheat oven to 325 degrees F. To prepare filling, whisk all ingredients together. Nutella & Peanut Butter Graham Bars with Chocolate Frosting. I love peanut butter. And I love Nutella. Two great loves of my life. And these bars combine those two loves. The finished product is like eating the inside part of a Reese’s Peanut Butter Cup that’s been spiked with a bit of Nutella.
All coated with chocolate frosting. Make no mistake: It’s very fast and easy to get Project Ooh and Ahh going. They are no-bake, and no mixer is required. [print_this] Nutella & Peanut Butter Graham Bars with Chocolate Frosting For the bars: 1 c butter (2 sticks), melted 1/3 c brown sugar 2 c powdered sugar 1 tsp vanilla extract 1.5 c graham cracker crumbs 1/2 c Nutella 2/3 c peanut butter For the chocolate frosting: 1.5 c chocolate chips 1/4 c butter 1/4 c cream or milk 1/2 c powdered sugar 1/2 tsp vanilla extract Directions: In a large microwave safe bowl, melt the butter. While the bars are cooling, make the chocolate frosting by melting the chocolate chips in a microwave safe bowl, taking care not to scorch them and checking every 15-30 seconds or so.
[/print_this] 1. 2. Nutella & Peanut Butter Graham Bars with Chocolate Frosting. Peanut Butter M&M Chex Bars.  As you all know I am a sucker for a marshmallow treat. If it is bound together by marshmallow and butter there is a fair chance that I will eat it. And I might possibly be addicted to Peanut Butter M&Ms. It’s just a possibility. But I dream about them. I stand and stare at them when I am at the supermarket. I know that if I buy them I will eat them all. In one night.
I lie to my children about why there are none left in their treat bags…”oh, your dad must have eaten them all..I have no idea”. I had to attend Peanut Butter M&M rehab. There was an intervention and everything. So I want you to know that I am risking my sobriety with these treats. That’s how much I love you. With that said, I have combined 2 of my most favorite sweets into one delicious no-bake bar. And with it being 176° outside right now I do not need a reason to turn on the oven. You’re welcome. Peanut Butter M&M Chex Bars 6 cups Rice Chex 1 (10.5 oz) bag mini marshmallows, divided 3 Tbsp. butter 1/2 cup creamy peanut butter.
Gooey Chocolate Chip Sandwich Bars. Gooey Chocolate Chip Sandwich Bars… Cookies for Kids’ Cancer Cookbook September is Pediatric Cancer Awareness month, and today I’m sharing some Gooey Chocolate Chip Sandwich Bars. What do these goodies have to do with cancer? The Gooey Chocolate Chip Sandwich Bars come from the “Cookies For Kids Cancer: Best Bake Sale Cookbook.” I’m giving away 3 copies of this fabulous book– see the details at the end of this post… The Cookies for Kids’ Cancer cookbook provides directions on how to hold a bake sale, signage, and lots of recipes and photos. The best part? These are slab cookies. They’re a little chocolatey. So let’s talk about the makeup of these bars. I love the sort of natural, rustic crackle look on the tops of the bars. And there they are… my “neatly” cut Gooey Chocolate Chip Sandwich Bars.
I’m giving away three copies of the Cookies for Kids’ Cancer cookbook, courtesy of Wiley Publishing and three OXO Good Grips Good Cookie Spatulas, courtesy of OXO. Chocolate Chip-Peanut Butter Bars Recipe from Betty Crocker. The Best Lemon Bars Recipe. Cookie Dough Cheesecake Bars | The Angieriver Show. I made this delicious treat for a snack when I took the 5 hour roadtrip from Minneapolis to Madison to visit my good friend Ida. We gobbled it up in one night. "Well maybe just one more... " Cookie dough mixed with oreos, brownies and cheesecake? It can't get much better than this. Raspberry Cheesecake Bars « Cheesecake. I’ve realized that cream cheese seems to have some strong magical power over me these days. See? It got me again, the cream cheese. And you know what? I’m really glad for that. Because these bars, THESE BARS. They are GORGEOUS. Just imagine a piece of heavenly cake where cream cheese meets raspberries, almonds and coconut and you might get some distant drooling idea what I’m talking about.
To know perfectly what I mean you have to – HAVE TO – make them. You’ll be happy, I’m tellin’ ya! These are the ingredients. 1. 2. 3. . … it resembles crumbs. 4. 5. 6. 7. 8. 9. 10. 11. . … and using a spoon or an offset spatula (if you are a big girl/boy) spread the mixture… … to achieve smooth and even surface. 12. 13. 14. . … and even out the surface. ( I placed the preserves into the microwave oven for a couple of seconds to make the mixture warmer and more liquid.) 15. Mix them with one cup coconut. 16. Like this. 17. 18. 19.
Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator. Sugar Cookie Bars. I have one thing to say to you about this particular recipe. You have to make these sugar cookie bars. No, they aren’t a lot of work. Yes, they are fantastic. I had been meaning to make these for such a long time-they have been bookmarked for ages.
But I always went for something chocolate or in cupcake form for treats instead of making these. I did not sway at all from the original recipe here. As far as the cookie dough goes, I made mine a little thicker (I baked mine in a 9 x 9-inch brownie pan instead of the jelly roll pan), and I really avoided over baking it, in order to keep it soft and pliable. Will I be making these again? Sugar Cookie Bars Servings: about 18 bars Ingredients For the cookie bars: 1 cup unsalted butter, at room temperature 2 cups granulated sugar 4 large eggs 2 teaspoons vanilla 5 cups flour 1 teaspoon salt 1/2 teaspoon baking soda For the frosting: 1 teaspoon vanilla Pinch sea salt 4 cups confectioners’ sugar 5 tablespoons milk Food coloring, as desired Instructions 1. 2. 3. 4. No Bake Cookies and Cream Bars.
Peanut Butter and Jelly Bars. Peanut butter and jelly sandwiches are super delicious. I didn’t grow up eating them, and I didn’t even grow to like peanut butter until only a couple of years ago. I also don’t like using “classic” white bread, but instead prefer a multigrain or whole wheat bread when making a peanut butter and jelly sandwich…I just don’t really like white bread, whole wheat is so much yummier. Yes I’m weird, I know. It’s ok though. To this day, peanut butter and jelly sandwiches aren't something I eat very often, but every now and then I find myself craving a pb&j sandwich, because they’re filling, sweet, and so simple to make. These bars are just as easy to prepare. I had been eyeing this recipe for a while now; it seems to be incredibly popular, and I’ve seen it everywhere…I obviously had to try it out eventually. I used a mixture of white and whole-wheat flour, because I really love the extra heartiness that you get from using whole-wheat flour.
Peanut Butter and Jelly Bars Ingredients · 1 ½ cups sugar. Raspberry Lemonade Bars | Handle the Heat. Apple-Cinnamon Fruit Bars -EW. Peanut Butter Cocoa Krispies Smores Bars. I haven’t had real, good old-fashioned smores that are made over a campfire in far too long. Like about twenty years, give or take, but who’s counting. The last time I roasted marshmallows over a campfire was when I was a Girl Scout. I have memories of being too impatient to wait for the marshmallows to toast evenly and instead, I would intentionally dip my wooden stick, with splinter-filled marshmallows speared on it, directly into the flames. The marshmallows would ignite, char, and then I’d blow out the flaming charcoal black blobs of hot molten sugar, previously known as marshmallows. Then I’d promptly smoosh the charred marshmallows in between stale graham crackers, courtesy of the Minnesota summer humidity.
Finally, I’d set a couple jagged-edge squares of chalky, tasteless Hershey’s’ milk chocolate on top of the charred marshmallows, top it with another stale graham cracker, and bite into the gooey, charry, chalky mess and proclaim it to be the best thing I ate all summer. [print_this] CARAMEL NUT BARS. Sometimes . . . I search high and low for recipes that my better half will enjoy. Those bars, cookies or cakes can’t be too sweet or include chocolate or frosting. Limited indeed. He is the reason that I give most of what I bake . . . away. He is the reason why I get up very early in the morning . . . and run. He eats lots & lots of fruit . . . and his body is lean & fat-free. He is the reason I’m happy! Nuts . . . he love nuts. He should love these Caramel Nut Bars. So what was his response? I just might go nuts!
The creamy caramel makes these bars chewy . . . like a candy bar . . . only better. The shortbread layer on the bottom is tender, flaky and almost like pie crust. You can use any nut you like. I used my food processor to make the sweet pastry dough, but you can also do it by hand. One last thing. Congratulations! Attached is a badge you can post on your blog to show all of your readers that you are a Readers’ Choice Mom Food Blogger.
So. . . . : recipe adapted from the cookbook: bake! Nutella-Filled Lamingtons. April 13, 2012 | Print | E-mail | Filed under cake, chocolate, nutella Though we definitely had plenty of Easter desserts – including these cookies, frosted sugar cookies that my mom made, strawberry charlotte that my mother-in-law made, and a banana cream pie, I had one more to make. My sister requested lamingtons for her birthday, and since that was back in March, I decided that Easter was the perfect time to make them since we’d all be there to celebrate (and, because you can never have too much dessert)! After last year’s butterbeer cake and the puffle cake from the year before that, I thought these sophisticated little coconut cakes were the perfect way to celebrate my little sister’s special day.
And, since the two of us are just a little bit obsessed with nutella, I just had to use that as the filling. I adapted the sponge cake and frosting recipes from David Lebovitz’s; the resulting cakes were perfection in my book, and my sister agreed. We hope you enjoy them, too! Chocolate Cream Cheese Bars. The Motherlode Layered Cookie Bars! Pumpkin Chocolate Chip Bars | Pumpkin Squares Recipe.