Brownies & Bars

Chocolate Chip Coconut Fudge Bars

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

Chocolate Chip Coconut Fudge Bars

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!

Brownies & Bars

Peanut Butter Chocolate Chip Cake Bars

One bite and I was hooked! I love the consistency, it’s a chewy, dense feel as you bit into the bar. If you are a peanut butter and chocolate fan, this might be your favorite easy bar recipe too.

Peanut Butter Chocolate Chip Cake Bars

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil, leaving overhang, and spray with non-stick spray. In large bowl, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs one at a time. Beat in vanilla. Combine flour, baking powder, and salt; stir into the creamed mixture. Stir in chocolate chips. Spread evenly in prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Lay a piece of foil over top of baking pan after about 30 minutes if you think it might get too brown. Cool completely. Remove bars from pan lifting with foil overhang, peel foil away, and cut into bars.
Recipe from tasteofhome.com.

Other Bar Recipes:

Oatmeal Cranberry Cheesecake Bars

Chewy Peanut Payday Bars

Chocolate Chip Toffee Shortbread Bars

Caramel Nut Bars

Chocolate Cherry Bars

Milk Chocolate Peanut Bars

Brownies & Bars, Candy, Cookies

Chex Scotcheroos

I am loving these chewy stacks of sweetness! Give them a try!

Chex Scotcheroos

Chex Scotcheroo Stacks:
12 cups Chex cereal (I used corn and rice)
2 cups light corn syrup
2 cups sugar
2 cups creamy peanut butter

Line large trays or cookie sheets with parchment or wax paper or silpats. Measure Chex cereal into a large heatproof bowl. In saucepan, combine corn syrup and sugar over medium heat. Bring to boil then remove from heat and stir in peanut butter until smooth. Pour over cereal and gently fold together until cereal is completely covered. Scoop out onto prepared trays, I used a large ice cream scoop to make 30 stacks. When cool and set, make the topping.

Topping:
1 cup creamy peanut butter
1 cup chocolate chips
1 cup butterscotch chips

In microwave safe bowl, add peanut butter, chocolate chips, and butterscotch chips. Microwave on 50% power for 3-4 minutes, stirring every 30 seconds until melted together and smooth. Spoon 1 Tbl of mixture over each stack. Let set up at room temperature or put in fridge to speed up the process. Makes 30 large stacks. Mixture can be pressed into a sprayed sheet pan and then drizzle topping over and cut into bars.

The original recipe is found at prettyplainjanes.com.

One Year Ago: Pumpkin Milk Chocolate Chip Blondies Pumpkin Milk Chocolate Blondies

Two Years Ago: Cinnamon Topped Pumpkin Bread Cinnamon Topped Pumpkin Bread

Three Years Ago: Pumpkin Pie Cupcakes Pumpkin Pie Cupcakes 1

Four Years Ago: Butterscotch Mixed Nut Bars Butterscotch Mixed Nut Bars

Brownies & Bars, Snacks

Healthy Peanut Butter Oatmeal Bars

When our daughter came for a visit she made these delicious healthy bars. The recipe is found at sallysbakingaddiction.com. I am thinking maybe the name Healthier Peanut Butter Oatmeal Bars would be better. They probably are healthier than many other dessert bars, but there are still a fair amount of calories in each bar. So, it’s all about portion control, or, do as my husband and I did and just have these bars for dinner! We are so happy…and healthy!

Healthy Peanut Butter Oatmeal Bars

1/2 cup brown sugar
1 cup peanut butter
2 tsp vanilla
1 cup whole wheat flour
1 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1/2 cup milk (almond milk works)
1/2 cup chocolate chips
1/2 cup raisins
1/2 cup chopped walnuts
Optional add-ins – chocolate chips, butterscotch chips, peanut butter chips, Craisins, pecans, sunflower seeds, etc.

Preheat oven to 350°. Line a 8×8 or 9×9 baking pan with foil and spray with nonstick spray. With electric mixer, cream brown sugar and peanut butter. Mix in vanilla. Add flour, oats, baking soda, and salt; mix just until combined. Stir in chocolate chips, raisins, and walnuts (or whatever add-ins you choose). Press dough into prepared baking pan. Bake 17-20 minutes, until bars are lightly golden and set in center. Allow to cool completely and cut into squares.
Makes 16 squares, approx 240 calories each.

One Year Ago: Chewy Granola Bars Chewy Granola Bars

Two Years Ago: Cinnamon Sugar Cookies Honey Buttercream Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

Three Years Ago: White Chocolate Blondies Raspberry Pecans White Chocolate Blondies with Raspberry & Pecans

Four Years Ago: Zucchini Oatmeal Sandwich Cookies Zucchini Oatmeal Sandwich Cookies

Brownies & Bars

Brownies Supreme

In my mind and taste buds, these are Brownies Supreme. A mixture of dark chocolate, chocolate chips, coconut and nuts. What is your idea of a supreme brownie?

Brownies Supreme

Brownies:
1 cup butter, melted
3 cups sugar
2 tsp 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 (leaving overhang on each end) and lightly spray with non stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Mix in eggs one at a time. Add flour, cocoa, dark cocoa, and salt; mix thoroughly. Stir in chocolate chips. Spread in prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Toward the end of brownie baking time, start preparing frosting.

Frosting:
1/2 cup butter
3/4 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 cup coconut
1/2 cup chopped nuts (walnuts or pecans)

In saucepan over medium heat, bring butter, evaporated milk, and sugar to boil. Boil for about 5 minutes until thickened. Remove from heat, stir in vanilla, coconut, and nuts. Pour and spread over cake as it comes from the oven. Cool completely, remove from pan to cutting board using foil overhang. Carefully peel foil away from sides and bottom of brownies and cut into squares.

One Year Ago: Peanut Butter Oatmeal M&M Cookies Peanut Butter Oatmeal M&M Cookies

Two Years Ago: Rocky Road Rice Krispie Treats Rocky Road Rice Krispies Treats

Three Years Ago: Peach Cobbler Cupcakes Peach Cobbler Cupcakes 1

Four Years Ago: Brownie Cookies w/Toffee Brownie Cookies with Toffee & Toasted Walnuts

Brownies & Bars

Congo Squares

Looking through my recipe box I came across this recipe. This was a standard in my home growing up, Congo Squares. I don’t know it’s origin, but it was a go-to treat, made quite often. The butter and brown sugar gives off an amazing caramely (yes, a made up word but works in this case) aroma as it bakes and comes from the oven. Just seven ingredients lead to a delicious, cakey, chewy cookie bar. Nothing tricky or fancy, just an old time favorite that always pleases.

Congo Squares

2¼ cups brown sugar
2/3 cup butter, melted
3 eggs
2¾ cups flour
2½ tsp baking powder
1/2 tsp salt
2 cups chocolate chips

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 chocolate chips (I used a mixture of dark, semi-sweet, and white, can add chopped nuts). Spread in sprayed 15″x10″ baking sheet. Bake 20 minutes.

One Year Ago: Chocolate Mint Dream Cookies Chocolate Mint Dream Cookies

Two Years Ago: Cream Cheese Sheet Cake Cream Cheese Sheet Cake

Three Years Ago: Giant Chocolate Chip Cookies Giant Chocolate Chip Cookies

Brownies & Bars

Pumpkin Milk Chocolate Blondies

One of my favorite treats in the whole wide world! I am a dark chocolate fan, I will choose dark chocolate everyday over milk chocolate. But, there is something about the creamy, smooth subtlety of milk chocolate with pumpkin that works so well. Don’t get me wrong, I would totally jump in and eat my share if this recipe were made with semi-sweet or dark chocolate. I am always willing and ready to do my part! Happy October!

Pumpkin Milk Chocolate Blondies

Pumpkin Milk Chocolate Blondies 2

1/2 cup butter, room temp
1/2 cup unsweetened applesauce, room temp
1 Tbl oil
1¼ cups sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 (11.5oz) bag milk chocolate chips, divided

Preheat oven to 350°. Line 9″x13″ baking pan with foil, leaving overhang on each end. Spray with non-stick spray.

In large bowl with electric mixer, cream butter, applesauce, oil, and sugar. Add egg, vanilla, and pumpkin; mix well. Add Flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves; mix just until combined. Stir in milk chocolate chips, reserving 1/2 cup. Spread batter evenly in prepared pan. Sprinkle reserved milk chocolate chips evenly over top of batter, gently press down a bit. Bake 30 minutes. Cool completely. Lift blondies out of pan using foil to grab onto as handles. Place on cutting board, peel foil away from blondies and cut into 24 squares. Using applesauce instead of all butter reduces the calories per blondie from 225 to 190, so have another!

One Year Ago: Cinnamon Topped Pumpkin Bread Cinnamon Topped Pumpkin Bread

Two Years Ago: Pumpkin Apple Streusel Muffins Pumpkin Apple Streusel Muffins

Three Years Ago: Butterscotch Mixed Nut Bars Butterscotch Mixed Nut Bars

Breads, Breakfast, Yeast Breads

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

   Cinnamon Rolls_3  Orange Cream Cheese Sweet Rolls II

   Blackberry Sweet Rolls  Fresh Strawberry Cinnamon Rolls

   Oreo Sweet Rolls  Peanut Butter Chocolate Chip Sweet Rolls

   Pumpkin Sweet Rolls Piña Colada Sweet Rolls 1

   Apple Butter Cinnamon Chip Sweet Rolls  Maple Pecan Cinnamon Rolls 2

   Carrot Cake Sweet Rolls_4  Mini Lemon Rolls

Chocolate Chocolate Chip Cinnamon Rolls 1  Strawberry Danish Rolls

One Year Ago: Cinnamon Oatmeal Brownies Cinnamon Oatmeal Brownies

Two Years Ago: Lone Star Chicken Enchiladas Lone Star Chicken Enchiladas

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Chocolate Chip Toffee Shortbread Bars

Baked up a quick little something to add more smiles at work on a Friday!

Chocolate Chip Toffee Shortbread Bars

Chocolate Chip Shortbread Base:
1 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
1 cup butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup chocolate chips (bittersweet, semisweet or milk chocolate)

Topping:
1 cup chocolate chips (bittersweet, semisweet, or milk chocolate)
3/4 cup toffee bits
1/2 cup chopped pecans
1/2 cup shredded coconut

Preheat the oven to 375°. In medium bowl, whisk together flour, salt, and cinnamon. Set aside. With electric mixer, cream butter, sugar, and brown sugar. Mix in vanilla. Mix in flour mixture until almost incorporated. Add the 1/2 cup chocolate chips and mix until dry ingredients are incorporated, do not over-mix.

Line 9″x 13″ baking pan with foil and spray with non-stick spray. Press shortbread mixture into prepared pan. Bake for 18-20 minutes, or until crust is bubbling. Remove from oven and sprinkle the 1 cup of chocolate chips over hot bars. Cover pan with foil and let sit 5 minutes to let chocolate melt. Spread melted chocolate chips over crust. Sprinkle toffee bits, chopped pecans, and coconut over chocolate and press down gently with your fingers.

Let bars cool to room temperature before cutting. Can be refrigerated to speed up the cooling. Use edge of foil to lift the bars out of pan and cut into bars. Original recipe from Mel’s Kitchen Cafe

Two Years Ago: Chocolate Mint Marshmallow Brownies Chocolate Mint Marshmallow Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Chocolate Chip Cookies 52

Chocolate Chip Cookies, what’s not to like? I am always willing to try a new recipe, this one comes from dashandbella found at food52.com that is why I am calling it Chocolate Chip Cookies 52. I think they are totally delicious, loaded with chocolate. I don’t know if it will stop me from using my old standby chocolate chip cookie recipe that I have been using for years, because it is engrained in my brain. They both are excellent texture, flavor, and experience! You just might want to do some baking and taste test for yourself, what a way to spend an afternoon!

Chocolate Chip Cookies 52

2¹/8 cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups semi sweet chocolate chips
1 cup large bittersweet chocolate chips
1½ cups chopped walnuts
1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla

Preheat oven to 375°. Line a baking sheet with silpat or parchment paper.

Sift flour, baking soda, and salt. Set aside. Mix together chocolate chips and chopped nuts. Set aside. Cream butter and sugars until well mixed and light. Add one egg. Mix for 5 seconds. Add second egg. Mix for 5 seconds. Add vanilla. Mix for 5 seconds. Add sifted flour mixture in 4 batches, stopping before adding final batch. For first 3 batches, mix at low speed just to combine, scraping down sides between each addition. Before adding final batch of flour, add chocolate chip/nut mixture. Add last batch of flour and mix until there is barely a trace of flour visible. Don’t over-mix. It might be better to mix in the final batch by hand.

Drop by scoopfuls onto prepared baking sheet. Bake for 8-10 minutes, I baked mine for 9 minutes. It is best to pull them out when they are barely set in center, they continue to cook a bit after pulled from oven. Cool on baking sheet for at least 2 minutes, then remove to cooling rack.

Try These Recipes:

Coconut Pecan Cinnamon Chip Oatmeal Cookies Coconut Pecan Cinnamon Chip Oatmeal Cookies

Double Chocolate Walnut Brownies Double Chocolate Walnut Brownies