Blueberry Pie Bars

Fresh blueberries in a creamy filling, with a shortbread crust and easy to eat bars. This is a new favorite bake and take goodie!

Crust & Topping:

• 1½ cups flour
• 1/2 cup sugar
• pinch salt
• 3/4 cup cold butter, cubed

Blueberry Filling:

• 2 eggs
• 1 cup sugar
• 1/3 cup flour
• 1/2 cup sour cream
• pinch salt
• 3 cups fresh blueberries

1. Preheat oven to 350º. Spray 13×9 baking pan with nonstick spray.
2. For the crust & topping: Stir together flour, sugar and salt. Cut cold butter into dry ingredients until you have coarse crumbs. Remove 1 cup mixture and reserve for topping. Press remaining crumb mixture evenly into bottom of prepared baking pan. Bake 10-12 minutes until set but with no browning.
3. While crust is baking, make blueberry filling: Whisk together eggs, sugar, flour, sour cream and salt. Fold in blueberries. Gently spoon filling mixture over crust as it comes from the oven. Sprinkle reserved crust/topping mixture evenly over filling.
4. Bake 1 hour. Cool completely to cut into clean, neat squares.

Check out other bar recipes in my Brownies & Bars category, there are 115 to choose from!

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Fudge Frosted Peanut Butter Blondies

Perfect balance of intense peanut butter and fudgy chocolate flavors in a chewy blondie with little peanut crunch here and there. Tom and I had these for dinner tonight…where are our parents when we need them?

 

Blondie:
2/3 cup butter, softened
3/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1¾ cups flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 cup peanut butter chips, divided
3/4 cup peanuts, divided

Frosting:
1/3 cup butter, softened
1/4 cup cocoa
2 Tbl milk (maybe a bit more)
1 Tbl light corn syrup
1 tsp vanilla
1½ cups powdered sugar

Preheat oven to 325°. In large bowl, cream butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in most of the peanut butter chips and peanuts, reserving about 1/4 cup of the peanut butter chips and about 2 Tbl peanuts to sprinkle over top of frosting.

Spread into a greased 13×9 baking pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely.

For frosting, in small bowl, combine butter, cocoa, milk, corn syrup, and vanilla. Gradually add powdered sugar; beat until smooth. Add a little more milk, if needed, to achieve desired frosting consistency. Frost blondies. Sprinkle with reserved peanut butter chips and peanuts.

PB&J Bars

I feel like making a treat, looking around for what I have in the kitchen and here we go! Chewy peanut butter and raspberry jam goodies, I am a sucker for raspberry anything.

2¼ cups brown sugar
1 cup butter, melted
3 eggs
2¾ cups flour
2½ tsp baking powder
1/2 tsp salt
3/4 cup peanut butter chips
1/2 cup peanuts, optional
3/4 cup raspberry jam

Preheat oven to 350°. In large bowl, by hand, mix brown sugar and melted butter. Add eggs, mix well. Add flour, baking powder, and salt; mix just until combined. Stir in peanut butter chips, and peanuts. Spread 1/2 of batter in sprayed 9″x13″ baking pan. Gently spread raspberry jam over batter layer, careful to get jam almost to edge of pan without touching. Layer the remaining batter on top of jam by flattening spoonfuls and laying evenly over the entire surface, take a few minutes and patience, but it works. Bake 30-35 minutes or until center is set and edges start to brown. Cool completely for clean cutting. The bars tasted even better to me the next day.

More Yummy Bars:

Fudge Brownies

Recipe #6 on the kingarthurflour.com Best Basic Recipes is Fudge Brownies. Now I already have my favorite brownie recipe that I have made a billion times (maybe exaggeration). So, I thought, ok I will make these but no brownies will make me change my favorite brownie recipe. The verdict is, I think this recipe ties with my recipe, I was happily and deliciously surprised!

4 large eggs
1¼ cups unsweetened dark cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbl vanilla
1 cup butter, melted
2¼ cups sugar
1½ cups flour
2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute, or until smooth. You can do this while you’re melting your butter (next step).

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust. Spoon the batter into a lightly greased 9″ x 13″ pan. Bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

 

My Favorite Brownies

If I had to name my favorite chocolate dessert, the words that would come racing out of my mouth would be Triple Chocolate Fudge Brownies. I usually make them only when I am giving them away, otherwise I am in big trouble! I Love Love Love Brownies!

1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil and spray foil with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Beat in eggs one at a time. In another bowl, whisk together flour, cocoa, dark cocoa, and salt. Stir dry ingredients into butter mixture. Stir in chocolate chips. Spread in prepared pan. Bake 40-45 minutes (ovens vary but I alway bake them 45 min), until toothpick inserted in center comes out clean. Cool completely for easiest and cleanest cutting. Oh, and use these brownies for a brownie sundae…amazing!

Chocolate Chip Cheesecake Cookie Bars

It’s been a while since I’ve been here and it’s good to be back! Since my last post, I have become a grandmother of four, yes four! We also moved, we now live up in the mountains in California and we are loving it. It’s a whole new chapter of our lives. I am enjoying my new kitchen and it’s gotten me really excited about baking new recipes. I have made chocolate chip cookies a few times lately, tweaking the recipe each time. Then, I started thinking about cheesecake and how I would really like to combine chocolate chip cookies and cheesecake. So, here you have it, my crazy thoughts coming at you as Chocolate Chip Cheesecake Cookie Bars!

Cheesecake Layer:
2 (8oz) cream cheese, room temp
1/2 cup sugar
2 eggs
1 tsp vanilla

Chocolate Chip Layers:
2½ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, melted
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
3/4 cup mini chocolate chips

Instructions:
Preheat oven to 350°. Line 9X13 baking pan with foil and spray with nonstick spray. Make cheesecake layer by creaming together cream cheese, sugar, eggs, and vanilla, set aside. Make the chocolate chip layer; mix flour, baking soda, baking powder, and salt in medium bowl, set aside. In large bowl, cream butter, sugar, brown sugar. Mix in eggs and vanilla. Add dry ingredients, mix just until combine and stir in mini chocolate chips.

Spread 2/3 of chocolate chip mixture in bottom of prepared pan (I drop spoonfuls in, spray fingers with nonstick spray and gently spread). Pour cream cheese mixture over chocolate chip layer and gently spread to make even layer. Using your hands (this is another messy part) add remaining chocolate chip mixture to pan by putting small pieces evenly all over the top of cheesecake layer. There will be enough to almost cover but you do want to see cheesecake layer peeking through. Bake for 38 to 40 minutes or until just golden brown. Cool completely. Remove from pan to cutting board, lifting with foil. Remove foil and cut into bars. Store in refrigerator.

Creamy Coconut Chocolate Chip Cookie Bars

A little twist for your chocolate chip cookie craving.

Chocolate Chip Dough:
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups chocolate chips

Cream Cheese Coconut Center:
1 (8oz) pkg cream cheese, room temp
1/2 cup sugar
1 egg
1 cup coconut

Preheat oven to 350°. Make chocolate chip cookie dough; with electric mixer cream butter, sugar, and brown sugar. Mix in egg and vanilla. Add flour, baking soda, and salt. Mix in chocolate chips. Make cream cheese coconut center; with electric mixer, mix cream cheese and sugar. Mix in egg. Stir in coconut. In a 9×13 pan, press 1/2 the chocolate chip cookie dough evenly in bottom. Spread cream cheese coconut mixture evenly over cookie dough. Pinch and sprinkle small pieces of remaining cookie dough evenly over cream cheese layer, gently spreading with finger tips to make top layer. Bake for 35-40 minutes (cover with tent of foil last 10 minutes if getting too brown). Cool then refrigerate until cold and set. Cut into bars.

Graham Cracker Coconut Bars

Just five ingredients and you have Graham Cracker Coconut Bars, YUM!

2 cups graham cracker crumbs
2 cups shredded coconut
1 (14 oz) can sweetened condensed milk
1/4 cup butter, melted
4 (1.55 oz) milk chocolate candy bars

Preheat oven to 400°. Line 8″x8″ or 9″x9″ baking pan with foil and spray with nonstick spray. In a bowl, stir together graham cracker crumbs and coconut. Pour in sweetened condensed milk and melted butter, stir until well combined. Press mixture evenly into prepared pan. Bake 12-15 minutes, just until edges are barely starting to turn golden. Remove and cool completely. Melt milk chocolate bars (can use  1 cup milk chocolate chips) slowly in microwave until just melted and smooth. Spread evenly over cooled bars. Sprinkle with mini chocolate chips and nuts if desired. Chill until chocolate is set. Holding edges of foil, remove bars from pan onto cutting board. Peel back foil from sides and cut into bars.

White Chocolate Lemon Oreo Blondies

I’m obsessed with these blondies, they are lemony delicious!

1 cup butter
11.5 oz white chocolate (chips or bars)
1½ cups sugar
4 eggs
1 tsp vanilla
2½ cups flour
1 tsp salt
20 Lemon Oreos, coarsely chopped

Preheat oven to 350°. Line a 9″x13″ baking pan with foil, leaving overhang on each end, and spray with nonstick spray. Put butter and white chocolate in large microwave safe bowl. Melt in microwave on about 1/4 power for 4-5 minutes, stirring every 30 seconds. Must be done slowly so white chocolate doesn’t seize. When butter and white chocolate are just melted and creamy, stir in sugar and vanilla. Add flour and salt, and stir until well incorporated. Stir in chopped Lemon Oreos. Spoon into prepared pan, spread evenly. Bake 45-50 minutes (If necessary, tent with foil last minutes of baking to avoid over-browning). Cool completely. Using foil overhang, lift blondies out of baking pan to cutting board. Peel foil away from blondies and cut into squares. Makes 24.

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Chocolate Chip Coconut Fudge Bars

I combined a couple of my favorite recipes today, yummy!

Chocolate Chip Coconut Base & Topping
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¹/3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup shredded coconut

Fudge Filling
1 (14 oz) can sweetened condensed milk
2 cups semi sweet chocolate chips
2 tsp vanilla
1 cup chopped walnuts

Preheat oven to 350°. With electric mixer, in large bowl cream butter, sugar, and brown sugar. Add egg and vanilla; mix well. Add flour, baking soda, and salt. Stir in mini chocolate chips and coconut. Press 3/4 of dough into sprayed 15″x10″ baking sheet pan (I use my fingers sprayed with nonstick spray). Set aside and prepare the fudge filling.

In a small saucepan, stir together sweetened condensed milk and chocolate chips. Heat over low to medium-low heat just until chips are melted. Remove from heat and stir in vanilla and walnuts. Mixture will be thick. Drop by spoonfuls over dough in pan. Evenly spread fudge filling over entire dough surface. Using your hands sprayed with nonstick spray, drop remaining 1/4 chocolate chip coconut dough by little bits evenly over surface of the fudge filling. Press down just a little to flatten dough bits. Bake 25 minutes. Remove and cool completely to cut into clean squares. Oh course, cut and eat sooner if you can’t wait!