Brownies & Bars

S’more Cookie Bars

This S’more bar recipe was introduced to me by my niece Ashley who loves to bake as much as I do. Delicious mixture of the old favorite favors of graham, marshmallow, and chocolate with no fire to build or smoke in your eyes!

S'more Cookie Bars

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1¹/3 cups flour
3/4 cup graham cracker crumbs (approx 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 (4.25 oz) large Special Dark or Hershey’s Chocolate bars
1½ cups marshmallow creme

Preheat oven to 350°. With electric mixer, cream butter, brown sugar, and sugar. Beat in egg and vanilla. Stir together flour, graham cracker crumbs, baking powder, and salt. Add to creamed mixture and mix just until combined. Divide dough in half and press half into an even layer in a well sprayed 8″x8″ pan. Place chocolate bars over dough (can use smaller bars to make single layer of chocolate). Spread marshmallow creme evenly over the chocolate layer, it’s a sticky business but it works out. I spray my fingers with non-stick spray and pat it into even layer. Place remaining dough in a single layer on top of marshmallow creme. This is most easily done by putting the second half of dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and dough will stick on one side of the bag. Then turn bag over, dough side down, on top of other three layers. From there peel the bag up and spread dough where it is uneven. Bake about 30 minutes, until lightly browned. Cool completely before cutting into bars. Recipe found at

One Year Ago: Peanut Butter Sheet Cake Peanut Butter Sheet Cake with Chocolate Peanut Butter Frosting

Two Years Ago: Butterscotch Cupcakes Butterscotch Cupcakes 1

Three Years Ago: Intense Chocolate Bundt Cake Intense Chocolate Bundt Cake

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


Crisp Chocolate Truffles

This recipe came from a Christmas baking magazine years ago. It is easy as far as the ingredients, but a little time consuming with the dipping. We will call it a labor of love. When I dip truffles or chocolates I put in a good movie, get in the zone, and enjoy the ride. ;o)

Crisp Chocolate Truffles

1 (7 oz) jar marshmallow creme
2 Tbl butter
1 cup semisweet chocolate chips
2 cups crisp rice cereal
1 (14 oz) pkg bittersweet chocolate chips
2 Tbl shortening
1/4 cup white baking chips, optional

In heavy saucepan combine marshmallow creme, butter, and semisweet chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.  Remove from heat. Stir crisp rice cereal into chocolate mixture, mixing until thoroughly combined.
Drop by small scoopfuls onto silpat or waxed paper lined cookie sheet. Shape into round balls and refrigerate about 1 hour or until firm.

Melt bittersweet chocolate and shortening slowly over double boiler. Dip each chocolate ball in melted chocolate, let excess drip off, and place back on the silpat or waxed paper lined cookie sheet. I use two forks. One (my meat fork with long tines) to scoop up the chocolate covered truffle and let it sit on the tines, drip, and then swipe across the bottom (with a dinner fork) to remove excess chocolate. That is my way, let me know if you have a better way, I’m willing to learn! Melt white chips (if using) and place in zip lock bag.  Cut tiny hole in corner of bag and drizzle over truffles.  Refrigerate until firm. Place in small candy paper cups. Keep in airtight container.

Two Years Ago: Double Chocolate Coconut Cookies Double Chocolate Coconut Cookies

Brownies & Bars

S’more Cookie Bars

Once again I find myself with marshmallow creme to be used.  You ask why do you buy it?  I didn’t.  My sweet mom brought me two jars that she wasn’t going to use.  I come from a family of grocers, our pantries are full of all kinds of things.  I am so glad I had this marshmallow creme problem because I found this recipe when I went looking.  Oh my goodness, so good!  And…I had two jars, so I can make it again soon.  Recipe from


2 cups flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1½ cups brown sugar
2 eggs, beaten
1 jar (7 oz) marshmallow creme
2 cups milk chocolate chips

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

In medium bowl, combine flour, graham cracker crumbs, baking powder and salt.  In large bowl, using electric mixer cream butter and sugar.  Mix in eggs until well combined.  Mix flour mixture into creamed mixture until well combined.  Press half of dough evenly into bottom of prepared pan.  Spread marshmallow creme carefully over dough and sprinkle chocolate chips evenly over top.  Drop remaining dough in clumps over chocolate chips, gently spreading a bit.  Marshmallow and chocolate chips should peek through.

Bake until golden brown, 30 to 35 minutes.  Cool completely.  Remove from pan to cutting board using foil, peel off foil and cut into bars.  You will need super willpower at this point!

One Year Ago Today:  Cheese Quick Bread

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.



White Chocolate Candy Cane Fudge

This is so easy and a pretty little addition to a plate of Christmas cookies.

1/4 cup butter
2 cups sugar
1/2 cup sour cream
12 oz white chocolate chips
1 jar (7 oz) marshmallow creme
1/2 cup crushed candy cane

Line 9” square pan with foil, spray with cooking spray, set aside.  In heavy saucepan combine butter, sugar, and sour cream.  Cook and stir over medium heat until sugar is dissolved.  Bring to boil, cook and stir until candy thermometer reads 234° (soft-ball stage).  Remove from heat, stir in white chocolate chips and marshmallow creme until melted.  Fold in candy cane.  Pour into prepared pan.  Chill until firm.  Using foil, lift fudge out of pan.  Gently peel off foil, cut fudge into squares.  Store in refrigerator.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Brownies & Bars

Golden Caramel Cheesecake Bars

Our family loves Oreos so I had to try this recipe.  Golden Oreos, caramels, and cheesecake…yummy treat!

24 Golden Oreo Cookies, divided
2 Tbl  butter, melted
25 caramels
1 Tbl  water
2 pkg (8 oz each) cream cheese, softened
1 jar  (7 oz) marshmallow creme
1 egg

Preheat oven to 350°.  Line 9” square pan with foil, with ends of foil extending over sides, spray with cooking spray.

Process 14 cookies in food processor until finely crushed, mix with butter.  Press onto bottom of prepared pan.  Bake 10 minutes or until golden brown.  Cool 10 minutes.

Meanwhile, microwave caramels and water in microwaveable bowl on high 1 minute or until caramels are completely melted, stirring every 30 seconds.  Coarsely chop remaining 10 cookies.

Beat cream cheese and marshmallow creme in large bowl with electric mixer until well blended.  Add egg, mix well. Stir in chopped cookies, pour over crust. Drop spoonfuls of caramel over batter and swirl gently with knife.

Bake 20 to 25 min. or until center is set. Cool completely.  Refrigerate 4 hours or overnight. Use foil handles to lift cheesecake from pan and cut into bars.  Makes 20 bars.  Store in tightly covered container in refrigerator.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.


Candy, Dessert

White Chocolate Cookies ‘n Cream Fudge

Wedding prep continued.  How to make Oreos (favorite of the Bride) worthy to be served at the wedding reception…recipe 2.

My oh my, this is rich!  There are a lot of different cookies out there to try with this recipe…Nutter Butters, Frosted Animal Cookies, how about Ginger Snaps at Christmas time?  Fun!

White Chocolate Cookies 'n Cream Fudge

White Chocolate Berry Cookies 'n Cream Fudge

3/4 cup butter
1 cup sugar
1 (5 oz) can evaporated milk
2 (12 oz) packages white chocolate morsels
1 (7 oz) jar marshmallow cream
3 cups coarsely chopped Oreo cookies (25 cookies), divided
Pinch of salt

Line a 9″ square pan with foil, set aside.

Combine butter, sugar, and evaporated milk in a medium saucepan.  Cook over medium-high heat, stirring constantly, until mixture comes to a boil.   Cook 3 minutes, stirring constantly.  Remove from heat, add white chocolate chips, marshmallow cream, 2 cups chopped cookies, and salt.  Stir until chips melt.

Pour fudge into prepared pan.  Sprinkle remaining 1 cup chopped cookies over fudge, gently press cookies into fudge.  Cover and chill until firm (about 1 to 2 hours).

Lift uncut fudge in foil from pan to cutting board, remove foil, and cut fudge into squares.  I cut it 8×8 got 64 pieces.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Cupcakes, Dessert

Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting

Walking around the grocery store the other day, I found a product I had not seen before.  Campfire Marshmallow Zebras, bite size marshmallows drizzled with dark chocolate.  Well, we need to buy those and use them for something.  Hey, I have a jar of marshmallow creme to use too, so this is it.

…Now that I have broken my rule of eating just one of what I make for my daily post (I ate one cupcake last night and one this morning), I must tell you forget about the funny little marshmallows.  It is all about the taste of a from scratch chocolate cupcake and incredibly smooth, creamy, intensely chocolate frosting.  You are probably still thinking about the sad fact that I had a cupcake for breakfast, yes, I did and it was delicious!

Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting

Chocolate Cupcakes:
2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 teaspoon baking powder
1/2 tsp salt
3/4 cup butter, softened
3 eggs, room temperature
2 cups sugar
1 Tbl vanilla, yes Tbl
1½ cups milk

Preheat oven to 350°.  Line cupcake pans with cupcake papers (this recipe makes 24 cupcakes), set aside.  Stir together flour, cocoa powder, baking powder, baking soda, and salt in mixing bowl, set aside.

Beat butter on medium speed 30 seconds in large bowl.  Add eggs, then sugar gradually until fully combined.  Mix in vanilla,  add milk and flour mixture alternately on low speed. Beat on higher speed one minute, or until well combined and smooth.

Pour the batter into cupcake pan, filling each 2/3 full.

Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool.

Chocolate Marshmallow Buttercream Frosting:
1 cup butter, softened
1 jar (7oz) Marshmallow Creme
1/2 cup unsweetened baking cocoa powder
1 tsp vanilla
2 cups powdered sugar
4-6 tsp milk

Beat together butter, marshmallow creme, and vanilla.  Slowly mix in cocoa powder and powdered sugar.  Add milk one tsp at a time to make desired spreading consistency.  Frost cupcakes and add Zebra marshmallows.

If you are interested in Demarle bakeware such as the Muffin Tray please visit my Demarle at Home Personal Website at or simply click on the Demarle at Home logo below.

Cookies, Dessert

Peanut Butter Oatmeal Sandwich Cookies

In another post I told you about my random purchasing problem.  Sometimes at the grocery store I see a product and I am sure I need it, only to come home and realize I have thought the same thing the last two trips to the store.  So…the problem of three jars of marshmallow creme in my pantry, and the question, does anyone really need one jar of marshmallow creme?  What was I thinking, I am seriously starting to question my shopping abilities.  I need to make a list, and stick to it!  Ok, after making this recipe I am down to two jars of marshmallow creme in my pantry, good day.

Peanut Butter Oatmeal Sandwich Cookies with Peanut Butter Marshmallow Creme

3/4 cup butter, softened
3/4 cup creamy peanut butter
2 2/3 cups brown sugar
4 eggs
2 tsp vanilla
2¼ cups flour
2 tsp cinnamon
1½ tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
4 cups old-fashioned oatmeal

Preheat oven to 350°.  In large bowl, cream butter, peanut butter, and brown sugar.  Add eggs, one at a time.  Add vanilla.  Stir together flour, cinnamon, baking soda, salt, and nutmeg.  Add to creamed mixture.  Stir in oatmeal.  Drop dough onto cookie sheet using cookie scoop to make uniform cookies.  Bake for 10-11 minutes, cool.

3/4 cup creamy peanut butter
1 jar (7oz) marshmallow creme
2½-3 cups powdered sugar
2-4 Tbl milk

Cream peanut butter and marshmallow creme, add powdered sugar and milk to make spreading consistency.  Spread on bottom of half of the cookies and top with remaining cookies.