Tag: bars

Oatmeal Fudge Bars

Okay so I don’t know whose idea it was to put a layer of fudge filling between two layers of oatmeal cookie dough and bake it but whoever they are, they deserve a Nobel prize. Not that they give Nobel prizes for baking. But maybe they should.

These treats were so popular at the office that I baked a second batch this weekend to take them in for everyone who stopped me in the hallway and said “I heard those oatmeal fudge bars were delicious and I didn’t get one because they were already gone.”  There are many recipes for treats like this online, but mine came from Food Lovin Family and I just added some more vanilla, per usual. I’m also curious about whether adding cinnamon to the cookie dough would enhance the flavor, so I may try that next time.

Ingredients

For the cookie dough

  • 1 cup butter, at room temperature
  • 2 cups light brown sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups old-fashioned, rolled oats

For the fudge layer

  • 12 ounces semi-sweet chocolate chips (1 normal-sized bag)
  • 14 ounce can sweetened condensed milk
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with parchment paper, extending the paper over the sides; this makes it easier to lift the bars out. I clip the edges of my parchment to the baking tin with binder clips while I’m assembling to make it easier for the parchment to stay in place while spreading the dough and filling, then I remove the clips before the tin goes in the oven.

Make the oatmeal cookie dough: Cream together butter and brown sugar until light and fluffy. Add eggs and vanilla and beat to combine. Beat in flour, baking soda, and salt to combine, then stir in oats.

Take 2/3 of the cookie dough and press it into your baking tin, then make your fudge filling by placing your chocolate chips, sweetened condensed milk, melted butter, vanilla extract, and salt in a saucepan over low heat. Stir frequently until melted and smooth, then pour over the unbaked cookie dough and spread to cover evenly.

Take your remaining cookie dough in small portions and flatten them out as best you can between your hands, then place them over the fudge layer to cover it; the original recipe called for just dropping spoonfuls of dough onto the fudge, but I wanted a more even top layer. Cover the fudge as best you can; it’s okay if there are some gaps.

Bake for 25-30 minutes, until the top is golden brown. Remove from oven and cool completely in the tin; lift out the parchment and cut the bars into squares. Makes 24.

Spiced Pecan Blondies

spciedpecanblondiesAre dark and light brown sugar interchangeable? It probably depends on who you ask, but I’d say yes, for the most part. Dark brown sugar contains more molasses, giving it a richer color and flavor than the light variety. And in my kitchen, dark brown sugar turns to a rock in a matter of days after it’s opened, so I try to use up the whole bag quickly when I do bake with it.

These spiced pecan blondies are an adaptation of a recipe I’ve made many times before, and they’re a great way to use up dark brown sugar. I used apple pie spice for my spice in this recipe, and it was very subtle; next time, I’d probably add a full teaspoon. This recipe would also be good with just cinnamon, too.

Ingredients

  • 10 2/3 tablespoons butter
  • 2 cups packed dark brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup chopped pecans, toasted and cooled
  • 1/2 teaspoon apple pie spice

Preparation

Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with baking spray.

In a large saucepan, combine butter and brown sugar. Stir constantly over medium heat until mixture melts and becomes smooth. Pour mixture into a large mixing bowl and allow to cool about 10 minutes, stirring occasionally. Once cool, add eggs and vanilla and mix well.

Stir in flour, baking powder, baking soda, and apple pie spice; batter will become fairly thick. Stir in pecans, then spread into an even layer in the pan.

Bake for 25-30 minutes, until top is a very light golden brown and a cake tester comes out clean.

Cut into bars while still warm; when completely cool, remove from pan and store in an airtight container. Makes 24.

Chocolate and Caramel Chip Blondies

chocolate and caramel chip blondiesMy niece, Margaret, was born on Halloween. Margaret is technically my cousin, as her mom is my cousin Barb, but to her I’m Aunt Amy given the age gap. Anyway, I think having a Halloween birthday would be really cool – you get to dress up, there’s always going to be some kind of party, and spooky season is fun in a lot of ways. I like to call Margaret “Count Margula” around her birthday in a nod to Dracula, a starring figure in this season.

These chocolate and caramel chip blondies made their way to Count Margula and her sister, Mo, for their Halloween/birthday enjoyment and they were a big hit. I used Nestle caramel chips, which I think tasted a lot like butterscotch and less of caramel than I wanted, but overall they turned out well.

Ingredients

  • 10 2/3 tablespoons butter
  • 2 cups packed light brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup milk chocolate chips, plus about 2 tablespoons for sprinkling
  • 3/4 cup caramel chips, plus about 2 tablespoons for sprinkling

Preparation

Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with baking spray.

In a large saucepan, combine butter and brown sugar. Stir constantly over medium heat until mixture melts and becomes smooth. Pour mixture into a large mixing bowl and allow to cool about 10 minutes, stirring occasionally. Once cool, add eggs and vanilla and mix well.

Stir in flour, baking powder, and baking soda; batter will become fairly thick. Stir in chocolate chips and caramel chips; the mixture will be thick. Spread into your pan, then sprinkle additional chocolate chips and caramel chips over the top.

Bake for 25-30 minutes, until top is a very light golden brown and a cake tester comes out clean.

Cut into bars while still warm; when completely cool, remove from pan and store in an airtight container. Makes 24.

S’mores Bars

smoresbarsEveryone I know is either going on vacation or just getting back. Lots of beach trips and some hiking adventures, including my own in Wyoming. I visited Grand Teton National Park and hiked about eleven and a half miles there with Roman, my 17-year-old nephew. We also visited Yellowstone and saw some amazing thermal pools, along with Old Faithful. Both Grand Teton and Yellowstone seem like good places to make s’mores, and yet as we weren’t camping – and therefore not near a camp fire – we went s’more-less.

These treats, which I found at Life of a Foodie, are really delicious and very, very much like the real thing. Requiring almost five Hershey Bars and a full jar of marshmallow fluff, they are anything but low calorie. Then again, I guess if you’re hiking all over the wilderness, you can afford some calories for sure.

Ingredients

  • 8 tablespoons butter, at room temperature
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 4 sheets graham crackers, crushed to fine crumbs (this equals 1/2 cup)
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • About 5 standard-sized Hershey bars
  • 7-ounce jar marshmallow fluff

Preparation

Preheat oven to 350 degrees. Line an 8 x 8 tin with parchment paper.

In a mixer, cream butter and sugars until fluffy. Add egg and vanilla and beat to combine. Add flour, graham cracker crumbs, salt, and baking soda and beat to combine.

Divide dough in half; press half into the parchment-lined tin, then lift it out and place it in the fridge to chill while you make the other layers. Re-line your tin with parchment and press the other half of the dough into the bottom; top with Hershey bars, covering the dough completely. For me, this took four full Hershey bars and about 3/4 of the fifth one, with just a few bricks remaining. Top with marshmallow fluff; I used an oiled offset spatula for this, which worked really well because the fluff is so sticky. Remove the other dough layer from the fridge, carefully peel away the parchment, and very carefully set it on top of the fluff layer.

Bake for 25-30 minutes, until the top is just golden brown. Remove from oven and cool in the tin for about 30 minutes, then lift out by the parchment and cool completely on a wire rack. I cut my bars when they were still just a bit warm inside, hence the flow of marshmallow you see in the photo. If I make these again, I’ll probably let them cool overnight before cutting them. Makes 16.

Cinnamon Roll Blondies

cinnamonrollblondiesThe flavors of a cinnamon roll with the convenience of a blondie? Yes, please. These treats were very easy to make, though I approached the cinnamon layer somewhat differently from how the original recipe, which I found on Celebrating Sweets, was written. I also tweaked the icing to include some vanilla extract and more powdered sugar because…well, I do that.

A word about the icing: I’d probably wait to ice these until right before serving, because the cream cheese icing takes a while to set up in the fridge…causing the blondies themselves to get firmer than I’d like them to be. Still, the flavor is delicious and I’ll absolutely make these again.

Ingredients

For the blondie layer

  • 8 tablespoons butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the cinnamon layer

  • 2 tablespoons butter, cut into cubes
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons cinnamon
  • dash of salt

For the icing

  • 2 ounces very soft (almost melted) cream cheese
  • 7 tablespoons powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees. Line an 8 x 8 baking tin with foil and spray the foil with baking spray.

Make the blondie layer: Combine melted butter and brown sugar and whisk until well combined, about 1 minute. Add egg and vanilla, whisking to combine. Fold in flour, baking powder, and salt with a spatula; spread in the bottom of the baking tin.

Make the cinnamon layer: Melt butter and brown sugar in a small saucepan and whisk until smooth. Stir in cinnamon and salt. Spread across the top of the blondie layer.

Bake for 21 – 24 minutes, until edges are beginning to brown. Remove from oven and allow to cool before icing.

To make the icing, combine cream cheese, powdered sugar, milk, and vanilla extract in a small bowl and stir until smooth. Drizzle or pipe across the top of the bars; refrigerate bars to set the icing before cutting and store in the fridge until serving. Makes 12.

Mojito Bars

mojitobarsMike and I traveled to Puerto Rico for our tenth wedding anniversary back in 2010 and he drank mojitos with pretty much every meal except breakfast. He might have even had one for breakfast, now that I think about it. In any case, Puerto Rico is as close as we’ve ever gotten to Cuba, home of the mojito, though I still hope to visit Havana someday.

Anyway…these bars are inspired by that cocktail, though I have to say they’re really just more like a lime bar with a little bit of mint and a hint of rum than the real thing. They’re delicious regardless, though. Enjoy!

Ingredients

For the crust

  • 12 tablespoons butter
  • 1/2 cup powdered sugar
  • 1 3/4 cups flour

For the filling

  • 3 tablespoons light rum
  • 16 mint leaves, chopped
  • 1 1/2 cups sugar
  • 4 eggs, at room temperature
  • 2/3 cup fresh lime juice (from about 6-7 limes)
  • zest from 1 lime
  • 1/4 teaspoon salt
  • 1/4 cup flour
  • 2 tablespoons milk
  • Powdered sugar, for dusting

Preparation

Preheat oven to 350 degrees. Spray a 9 x 13 baking tin with baking spray. Place chopped mint and rum in a bowl and let steep while you prepare the crust and filling.

To make the crust, beat butter and powdered sugar with the paddle attachment of your mixer on low speed to combine. Add flour and beat on low to a sandy consistency; you’ll want to scrape the bowl a few times. Pour into the baking tin and press into an even layer, then bake for 22-25 minutes, until crust is just starting to turn golden brown.

While crust is baking, place sugar and eggs in a large bowl and whisk to combine. Add lime juice, zest, salt, flour, and milk and whisk to combine. Pour the rum/mint mixture through a strainer and stir into the lime mixture. Pour over crust and bake for another 23 – 26 minutes, until center is set. Remove from oven and allow to cool for about 1 hour, then cool completely in the fridge.

Cut into squares and dust with powdered sugar; store in a single layer in the fridge for 1-2 days. Makes 24.

Salted Caramel Chocolate Cookie Bars

saltedcaramelchocolatecookiebarsToday’s baking theme seems to be “looks good, tastes…just okay.” Granted, I have very high standards when it comes to flavor profiles, but I feel like there’s something missing from these salted caramel chocolate cookie bars, which I found over at Inside Bru Crew Life and adapted just slightly based on what I had on hand. The frosting is absolutely delicious, but the bars themselves need something more. The original recipe called for caramel-flavored coffee creamer in the dough and I just used milk, so perhaps that’s what’s missing?

In any case, this recipe makes a ton of frosting and you’ll have at least a cup or so left over. I suspect I’ll whip up some brownies and use the leftovers on them because I think that would be quite tasty. I’m also considering whether pecans or walnuts – toasted, of course, to really bring out their flavor – would make a nice addition. Stay tuned!

Ingredients

For the cookie base

  • 2 cups flour
  • 1/2 cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk

For the frosting

  • 1 cup butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup caramel ice cream topping
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 4 cups powdered sugar

Preparation

Preheat oven to 375 degrees. Line a 9 x 13 baking tin with foil and spray with baking spray. In a medium bowl, combine flour, cocoa powder, baking powder, and salt; set aside.

In a mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add egg, vanilla, and milk and beat to combine. Add flour mixture in two batches, beating well between each.

Press dough into the bottom of the baking tin to create an even layer; bake for 14 minutes. Remove from oven and let cool completely before frosting.

To make frosting, beat butter on medium speed for about 1 minute. Add vanilla, caramel sauce, and salt and continue to beat until combined. Add powdered sugar and beat on low, then medium speed, to fully incorporate the sugar into the butter mixture.

Spread frosting over bars and sprinkle lightly with additional kosher salt (if desired). Cut into 24 bars and store in an airtight container for 1-2 days.

Pumpkin Cheesecake Bars

pumpkincheesecakebarsSometimes you find a recipe online or in a cookbook that totally fails, even though you followed it to the letter. It happens to most bakers at some point or another, and we just chalk it up to a learning experience. But other times you hit the jackpot, as was my experience with these amazing treats. Billed as pumpkin streusel bars by Sally at Sally’s Baking Addiction, and incredibly reliable baker and blogger, I chose to call my version pumpkin cheesecake bars because they remind me so much of cheesecake. 

My version uses sour cream instead of Greek yogurt, and I added more nutmeg to the batter and also tossed some nutmeg into the streusel – but otherwise the recipe is the same, so Sally deserves the credit rather than me. I’ll definitely make these again and might mix some toasted pecans into the streusel next time. 

Ingredients

For the crust

  • 1 1/4 cups gingersnap cookies
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted

For the filling

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups pumpkin puree
  • 1/3 cup sour cream
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • heaping 1/4 teaspoon nutmeg

For the streusel and icing

  • 1/2 cup old-fashioned oats
  • 1/3 cup packed light brown sugar
  • 1/4 cup flour 
  • 1/4 teaspoon cinnamon
  • Dash of nutmeg
  • 4 tablespoons butter, cut into small cubes
  • 1 1/2 cups powdered sugar
  • 2 – 3 teaspoons water

Preparation

Preheat oven to 325. Line an 8-inch square pan with foil, extending foil over the sides.

Make your streusel and keep in the fridge while you prepare the crust and filling: combine oats, brown sugar, flour, and spices in a small bowl. Rub (or cut) in butter until the mixture looks like coarse crumbs. Set aside in the fridge until ready to use. 

Mix the gingersnap cookie crumbs, sugar, and butter together and press into the bottom of the pan. Bake for 10 minutes; turn oven temperature up to 350 degrees. 

While crust is baking, prepare the filling. Beat cream cheese and sugar until fluffy, then add eggs, one at a time, beating after each. Beat in pumpkin, sour cream, and spices until mixture is creamy. Pour onto crust and top with streusel.

Bake for 40-45 minutes, covering the top with foil around 30-35 minutes to prevent over-browning. Bars are done when very lightly browned and the center is set; I used a cake tester to make sure they were done in the middle. Remove from oven and cool on a wire rack for about 1 hour, then chill for 3 hours in the fridge. Before serving, mix powdered sugar and water together to form a drizzly icing and drizzle over bars. 

Makes 12 or 16 bars, depending on how large you make them – mine made 16. Store in the fridge for 2-3 days – these bars become sticky after a day or so, but they are still absolutely delicious. 

Lemon Poppy Seed Bars

lemon poppy barsA while back I found a great recipe called Scandinavian blondies in my King Arthur Baking cookie companion, a great combination of lemon and almond flavors (or just almond, if you prefer). I’ve adapted that recipe multiple times to adjust the flavors, most recently using a classic lemon poppy seed combination. They turned out really well, and I’ll definitely make them again.

My first attempt at these used just one tablespoon of poppy seeds in the bars, which wasn’t enough. While it might sound like a lot, you definitely need two tablespoons to get a good poppy flavor against the lemon.

Ingredients

For the bars

  • 2 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • zest of 1 medium lemon
  • 8 tablespoons butter, melted
  • 1 cup flour
  • 2 tablespoons poppy seeds

For the glaze

  • 1 3/4 cups powdered sugar
  • 1 tablespoon poppy seeds
  • 3 – 4 teaspoons water

Preparation

Preheat oven to 325 degrees. Lightly grease an 8 x 8 square baking pan.

In a mixer fitted with the paddle attachment, beat eggs until light colored and thick. Add sugar and salt, continuing to beat until shiny and pale yellow.

Add extract, zest, melted butter, and 1/2 cup of the flour, folding in gently. Fold in remaining 1/2 cup of flour and poppy seeds.

Pour batter into prepared pan and bake for 30-35 minutes, until the edges begin to pull away from the sides of the pan and are a very light golden color.

Remove from oven and cool completely before icing. To make icing, combine powdered sugar and poppy seeds; add water, 1 teaspoon at a time, to make a pourable glaze. Pour over bars and spread evenly with an offset spatula; allow to set before cutting. Makes 16.

Peanut Butter Bars with M&Ms

pbbarswithmmsHalloween season means baking for my nieces and nephews, and these peanut butter bars with M&Ms Ghoul Mix candies traveled to North Carolina for my nephew Roman, who is 14. I remember when he was a tiny little person, dressed up as a lion for his day care Halloween parade. Last year (at least I think it was last year), he went as a legionnaire…or a Roman, if you will. Ha! This kid seems to have my sense of humor.

This recipe is incredibly easy to make, and the end result is beyond delicious. The first time I made this, with Reese’s Pieces instead of M&Ms, Mike and I ate the entire pan ourselves. Granted, that wasn’t the smartest decision, but they were just so tasty we couldn’t resist.

Ingredients

  • 12 tablespoons butter, melted and cooled for 3 minutes
  • 2 cups packed light brown sugar
  • 3/4 cup creamy peanut butter
  • 2 eggs plus 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 10-ounce bag M&Ms Ghoul Mix, divided

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper.

In a large bowl, whisk melted butter and brown sugar together until smooth. Whisk in peanut butter, then eggs, egg yolk, and vanilla until well-combined.

Add flour, baking powder, and salt and stir together using a rubber spatula; batter will be very thick. Stir in about 1 cup M&Ms, then spread batter into the baking pan, flattening as best you can to create an even layer. Sprinkle remaining M&Ms on top.

Bake for 30 minutes, then insert a cake tester in the center; blondies are done if the cake tester comes out clean or with just a few moist crumbs. Be careful not to over-bake these; peanut butter treats tend to dry out if they’re baked too long.

Remove from oven and cool completely in the pan; lift out using parchment paper and cut into 24 squares. Store in an airtight container at room temperature for several days; if shipping, back well in an airtight container with layers of waxed paper to prevent breakage.