Biscoff Caramel bars

I made these to take to my besties.  I could not for the life of me get the base to brown.  They still tasted good, but prob not as good as they could have. I think maybe I made a half batch in an 8x8 pan. perhaps that had something to do with how they didn't bake properly. I would still make them again.

Biscoff Caramel Butter Bars via The domestic rebel
2 cups (4 sticks) butter, softened to room temperature
1 cup sugar
1 & ½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
1 (11.5 oz) jar salted caramel sauce
1 (14.1 oz) jar Biscoff spread
1 & ½ cups toffee bits

1. Preheat oven to 325F. Line a 13x9" baking pan w foil, extending sides of foil over edges of pan. Spray foil liberally w cooking spray. set aside. (foil is the devil for this recipe.  BE smart and use parchment paper.)

2. In the bowl of stand mixer, mix butter and sugar until creamy and fluffy, about 2 mins. Beat in powdered sugar and vanilla. Lastly, beat  flour til soft dough forms. Press 1/2 dough into bottom of pan. chill remaining dough.

3. Bake crust 15 mins. Remove from oven but keep oven on. Pour caramel sauce evenly over
 base, then pour on Biscoff spread (Nuke few sec in a separate bowl). Crumble  remaining dough evenly over top, trying to cover sauce filling as much as possible. Top liberally w toffee bits.

4. Return to oven and continue baking 25-30 min til golden brown and caramel bubbly. Cool completely before cutting into squares.

Buckeye turtle bars

made these for a party.  The topping part didnt stick very well to the brownie part.  Was vy tasty though.

Buckeye Turtle Brownies from mama gourmand
1 9X13 brownie mix

Peanut Butter Topping:
6 tbsp. butter, softened
3/4 cup creamy peanut butter
1 1/2 cups powdered sugar
1 1/2 tbsp. milk

Turtle Topping:
11 oz. bag of caramels, unwrapped (I just used a bag of caramel bits for simplicity)
2 tbsp. milk
1 1/2 cups chopped pecans

Chocolate Topping:
1 cup semi-sweet chocolate chips
1 1/2 tsp. vegetable oil
course sea salt or fleur de sel, optional

Bake 9X13 brownie mix per box directions. Cool brownies completely.

PB topping: beat all ingredients in a med bowl  (will be very thick). Scoop spoonfuls of peanut butter topping all over cooled brownies. Press topping gently on cooled brownies using fingers.

Turtle topping: In a micro safe bowl place caramels and milk and heat on high  1 1/2 - 2 min, stopping to stir intermittently. Remove immediately just after caramels are almost smooth. Pour in chopped pecans, mix, and scoop in spoonfuls over pb layer. Use an offset spatula or spatula to smooth over peanut butter.

Choc topping: In another micro safe bowl melt chips and oil about 1 min, stirring occasionally til chocolate is about melted and smooth. Pour over caramel layer and smooth with offset spatula. Sprinkle with course sea salt.

Bubble Up Pecan Pie

This was made for Thanksgiving dinner 2014

Pecan Pie Bubble Up via Plain Chicken
1 c Karo light Corn syrup
1 c sugar
3 eggs
1 t vanilla extract
1 1/2 c chopped pecans
1 (12oz) can Pillsbury Grands Jr. Biscuits

Preheat oven to 350 F. Lightly spray a 9x13"  pan with cooking spray. Set aside. Whisk together corn syrup, sugar, eggs and vanilla. Stir in chopped pecans. Cut biscuits into quarters and toss in pecan mixture. Pour mixture into prepared pan. Bake 25-30 minutes.ml#howQqiEQhIh5zC4L.99

Zucchini Cobbler Bars

This is a great way to use up a plethora of zucchini.  Mrblocko said if he hadn't seen me prepare this dish he could have sworn it was made with apples, not zucchini.

Zucchini Cobbler Bars via Taste and Tell
4 c chopped seeded, peeled zucchini
⅓ c lemon juice
½ c sugar
½ t cinnamon
¼ t ground nutmeg
2 c flour
1 c oats
1 c sugar
½ t cinnamon
¾ c cold butter, cubed

Preheat the oven to 375F. Lightly grease a 7x11 dish. (I used a 9x9 and had thicker bars.) Combine zucchini and lemon juice in  med pan and cook over med-high heat til  zucchini is soft, 10-15 min. Stir in sugar, cinnamon and nutmeg; cook an additional minute then remove from heat.In a large bowl, stir together the flour, oats, sugar and cinnamon. Cut butter into flour mix til resembles coarse crumbs.Mix ½ c crumb mix into zucchini mix. Press half  remaining crumb mix into bottom of the prepared pan. Pour zucchini mix on top of crust, then sprinkle the remaining crumb mix evenly on top. Bake 35-40 min, til golden brown on top. Let cool before slicing.

America's Test Kitchen Key Lime Bars

 This is the other dessert I made for My in laws.  It was a bit hit too.

Key Lime Bars adapted from You're Gonna Bake it After All
Crust:
10 oz animal crackers
6 Tbrown sugar
1 stick butter, melted and cooled slightly

filling:
4 oz cream cheese, at room temp
2 tablespoons grated lime zest- about 2 small limes
2 pinches salt
2 14-ounce cans sweetened condensed milk
2 large egg yolks
1 c bottled key lime juice
green food coloring

garnish:
1 1/2 c sweetened shredded coconut, toasted

Preheat to 325F. line 9x13 w foil, spray w pam.  pulse crackers in food processor about 10 pulses. should equal 1 1/4 c crumbs. Add br sugar; process 10-12 pulses. If large lumpsremain, break apart with fingers. Drizzle butter over crumbs and pulse til crumbs evenly moistened with butter, about 10 pulses. Press crumbs  firmly into bottom of pan. Bake til deep golden brown, 18-20 min. Cool on a rack while making filling. Do not turn the oven off. While crust cools, in med bowl, stir cr cheese, zest and salt with  spatula til softened, creamy, and combined.  Add sweetened condensed milk and whisk vigorously til no lumps  remain; whisk in yolks with stand mixer. Add lime juice and whisk gently until incorporated. The mixture will thicken slightly. add food coloring a few drops at a time to obtain desired hue of green. Pour filling into crust; spread to corners and smooth surface with a spatula. Bake til set and edges begin to pull away slightly from sides, 15-20 min.  Cool on rack to room temp, 1-1 1/2 hrs. Cover w foil and chill, at least 2 hrs. Sprinkle with toasted coconut and serve.

Strawberry Shortcake Bars

I made this for when my husband's family came to visit for my mother in law's birthday.  My sister in law told me her favorite desserts were strawberry shortcake and Key lime pie.  Since I thought strawberry shortcake for a crowd might be too fussy I thought this would be a good alternative.  It was a big hit!

Strawberry Shortcake Bars via Kraft
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cu cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 cups sliced fresh strawberries plus extra for decorating top
22-1/2 graham cracker sheets

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in Cool Whip. Gently stir in strawberries. Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9 pan; cover with 1/3 pudding mix. Repeat layers twice. top with extra halved strawberries.  Chill at least 4 hrs before serving.

PB Cake Bars

a different twist on cake mix bars.  Mrblocko who claims he doesn't care for pb desserts loved this one.  Was a good summer dessert as it only required 12 min in oven.

Peanut Butter Cake Bars via Something Swanky
1 Devil's Food Cake mix
1/3 c butter, melted
1 egg
3/4 c peanut butter (I used smooth)
2 t vanilla
3 c powdered sugar
1/2 c whipping cream
optional: 2 tablespoons of milk for thinning if necessary
1 can of store-bought chocolate frosting

Preheat oven to 350ºF. Line a 9x13 baking dish with parchment and spray with PAM.In lg bowl mix cake mix, butter and egg. Press evenly into prepared dish. Bake 12 min. Cool completely in pan.
Meanwhile: In lg bowl combine pb and vanilla. Beat w electric mixer on med 30 sec. Add powdered sugar and whipping cream and beat until smooth, scraping bowl occasionally. If mix too thick, add 1-2 T milk to thin. Spread over cooled crust. Chill bars 30 min. Nuke frosting for 30 sec.  Make sure you've got all the foil off the top of the container. Spread  over peanut butter layer. Refrigerate for 2-3 hrs before serving.

Fake Butterfingers

 I made this over the summer for a quick no bake treat.  It does require some time in front of the stove, but it's only for a few min.  The bars are worth it!

DIY Butterfingers via Chocolate Covered Katie
1/4 c honey (bars will hold together better if you use corn syrup)
1 T molasses
3.5 T sugar
1 c smooth pb
1.5 c flake cereal
pinch of salt
2/3 c chocolate chips

line 8x8 pan with parchment.  combine 1st 3 ingred in sm sauce pan.  let come to a boil and boil 1 min, stirring constantly.  Remove from heat.  Quickly stir in pb and salt until encorporated, then quickly add in flakes.  Stir so they are coated completely.  It's ok to crush the flakes in the process.  Press into prepared pan.  Melt chips in microwave at 30 sec intervals, stirring between, until melted.  Pour over bars.  Chill in freezer for 30 min, until chocolate just set.  You want the chocolate to be slightly hard, but not totally frozen.  If you wait until the chocolate is fully hardened it will shatter and split off the top of your bars when you slice.  Cut into 12 pieces.  Store in freezer.

30 Days of Pumpkin-Day Twenty-six: Pumpkin Oatmeal Cinnamon Raisin Bars

I haven't had the best of luck in the past making granola bars.  I think it's because I have this notion that granola bars should be crunchy.  These bars were not crunchy, but they held together much better than other soft granola bars I've made in the past. They were a big hit with Mrblocko and Blockette.

Pumpkin Oatmeal Cinnamon Raisin Bars adapted from Katrina's Kitchen

2 c old fashioned oats
1/2 c coarse chopped almonds
1/2 c ground flax seed
1 t cinnamon
3/4 t salt
1/2 t t ginger
1/4 t t cloves
1/2 c pumpkin
1/2 c applesauce
1/4 c honey
1/4 c pancake syrup
1 t vanilla
1/4 c cinnamon chips
1/4 c golden raisins

Pre-heat oven to 350 F and spray an 8 x 8 baking pan with Pam. In lg bowl, mix oats through cloves.
In med bowl, whisk  pumpkin through vanilla. Slowly add wet to dry until combined. Add chips and raisins. Pour in pan, bake 30 min til browned slightly. Cool completely before cutting.

30 Days of Pumpkin-Day Seventeen: Pumpkin Choc Chip Granola Bars

I don't know what it is with granola bars.  I seem to have the worst luck.  They never want to cook properly, or they just plain fall apart.

These Pumpkin Granola Bars from In Katrina's Kitchen were no exception to the rule.  It took 40 min for the bars to set up, when the original recipe calls for a bake time of a mere 25 min. 

The strange thing about this is that the one substitution I made should have aided in the setting up process of these bars.  Instead of honey I used homemade maple flavored pancake syrup.  This syrup was made with mostly corn syrup, something that sets up much better than honey. 

Go figure.

Once I baked the bars for 40 min I thought if I let them cool completely they would set up how I wanted them to.  When they reached room temp I cut them into 12 bars.  12 very floppy bars that barely held together.

Sigh.

So back into the oven these little guys went. I placed them, spread out on a cookie sheet. They stayed in the oven for another 30 min, flipping them once at the halfway point. 

This extra bake time made them crispy on the outside.  I was afraid they would be hard all the way through like a biscotti.  Nope!  They were quite soft in the center.  Yay!  No one was going to break a tooth on them.

Sadly, by this point I was so frustrated with the bars that I no longer wanted to eat them.  Luckily my family were happy to oblige.  They made a great treat for Mrblocko and Blockette's lunches.

I'm posting the recipe as is from the site and you can decide if you need/want to add any additional bake times.

Pumpkin Granola Bars from In Katrina's Kitchen
2 c old fashioned oats
1/2 c chopped walnuts (I used toasted pecans and almond pieces)
1/2 c ground flax seed
1 t cinnamon
3/4 t salt
1/2 t ginger
1/4 t cloves
1/2 c pumpkin
1/2 c applesauce
1/2 c honey or maple syrup
1 t vanilla
1/2 c mini chocolate chips

Pre-heat 350F and spray 8x8 pan. In large bowl, mix dry ingred: oats thru cloves. In med bowl, mix wet ingred: pumpkin thru vanilla. Slowly add wet to the ingredients til combined. Add chips and pour into prepared pan. Bake 25 min til lt brown. Let cool completely before slicing into 12 or 16 pieces

30 Days of Pumpkin-Day Fourteen: Brownie Pumpkin Pie

I'm calling this Brownie Pumpkin Pie, from Brooke Bakes, a pie because I baked it in a pie pan.  It doesn't have a traditional pastry crust.  This pie consists of a brownie base and a pecan crumble topping with a thin layer of pumpkin pie filling sandwiched in the middle.  Seriously, it's three desserts in one.

Mrblocko said it was to be put on the make again list.  He rarely says this about any dessert I make.  Yeah, he's one of those freaky people who isn't into sugar.  At least he's not into sugar like I am. (For the record, I'm into sugar like I'm into breathing.)

I made zero changes to the recipe ingredient wise.  I did have to bake it longer than the 40 min suggested on the recipe.  It was difficult to tell when the brownie was cooked completely.  The toothpick test was inconclusive due to the soft middle pumpkin layer.  I decided it was done when the dessert pulled away from the pan and the top stopped looking shiny.  If I were to change one thing about this recipe it would be to add some coconut to the topping and some chocolate chunks to the brownie base.  Neither of these are necessary, but I think it would send this dessert over the top.  Then again, a big ole scoop of caramel or cinnamon ice cream would too!

Pumpkin Brownie Pie from Brooke Bakes
Brownie layer:
1 c canned pumpkin
1/2 c plus 3 T sugar
1/4 c coconut oil, softened - You can substitute veg or canola oil (I used veg oil)
1 1/2 t vanilla
3/4 c flour
1 T cornstarch
1/4 c dutch processed cocoa powder
1/2 t salt
1/2 t baking soda

Pumpkin Layer:
1 c canned pumpkin
1 t. vanilla
2 T almond or soy milk (I used unsweetened vanilla almond milk)
1/3 c sugar
2 T cornstarch
2 t pumpkin pie spice (or 1 1/4 tsp. cinn, 1/2 t. ginger, 1/4 t. nutmeg)

Pecan Topping:
1/4 c margarine
1/2 c brown sugar
1/3 c flour
3/4 c roughly chopped pecans

Preheat the oven to 350 F and grease a 9" pie pan or 8x8" square baking pan.

For pumpkin brownie layer, together pumpkin, sugar, coconut oil, and vanilla in a large bowl until well combined. Add flour, cocoa , cornstarch, baking soda, and salt and mix until smooth. Pour  brownie batter into the prepared pie pan and spread it around evenly with a spatula.

For pumpkin pie layer, mix pumpkin, vanilla, and milk in large bowl. In small bowl, mix  cornstarch, sugar, and pumpkin pie spice. Slowly add dry ingredients to wet and mix well until all clumps are gone. Pour pumpkin filling on top of brownie mixture in pan. Spread evenly with a  spatuala.

For pecan topping, mix margarine, br sugar, flour, and pecans in a small bowl until combined. Sprinkle evenly on top of pumpkin layer.

Bake 35-40 min (I needed 55min), then remove from oven and cool for 20-30 min on wire rack. Move to fridge to chill for at least 1 hr before slicing and serving. Can be served warm or cold. I thought it tasted best frozen.

30 Days of Pumpkin-Day Twelve: Pumpkin "You-know-what"

Many moons ago, when I was a newlywed who had no clue in the kitchen, I used to make this cookie/candy/bar thingie that Mrblocko referred to as Pantry Crack.

It was a toffee that consisted of butter, brown sugar, chocolate chips and saltines.  Mrblocko named it Pantry Crack because I ALWAYS had the ingredients on hand and because it was so damn addictive.

I'm not exactly sure why I stopped making it.  Maybe because I felt that my skills were so greatly improved that I felt it was beneath me to prepare something so simple.  That's possible, but a more likely explanation would be that I enjoyed having my pants fit.

Discovering a pumpkin-y twist on this tasty treat, from Cherished Bliss, put aside all my kitchen snobbery, and my skinny jeans.

They are so easy to make I was able to whip these up while simultaneously talking on the phone and helping Blockette with her homework.  (I'm normally a two things at a time kinda girl...so that's really saying something.)

So why is this post called Pumpkin You-know-what?  Heh, well, I was originally referring to them as "Pumpkin Crack" as a bit of nostalgia from when I made the original bars.  However, Blockette thought I was saying "Crap" instead of "Crack."  So, whenever she would mention them, she would hesitate and say "you know what," so she wouldn't get in trouble for saying a Bad word.

Pumpkin Crap Crack Toffee from Cherished Bliss
about 2 sleeves of Saltine crackers
1c butter
1 c br sugar
1/4c canned pumpkin
2 t pumpkin seasoning (use less if you don't want a strong pumpkin taste)
11.5 oz white chocolate chips
optional: 1-2 T semi sweet chocolate chips (original recipe called for a handful. This many made the top look muddy vs. marbled.)

Preheat oven to 400. Line jelly roll pan or rimmed baking sheet with foil and then parchment.  Eliminating this step will result in sadness.  If you skip both or just use parchment, your bars will not release nicely from the pan.  If you use only foil, your foil will not release nicely from your bars. (The parchment paper trick was new to me and I sang as I removed the bars from the pan.  Getting the foil off of the toffee part of the bars is not fun.  Not fun at all.)  On top of the parchment, place your saltines.  Break them as you see fit.  Just make sure you cover the entire pan.

In a medium pan, bring the butter, sugar, pumpkin and spice to a boil over med high heat.  Boil for 3 min.  Pour toffee mixture over the saltines.  Bake for 5 minutes.  The toffee will be bubbling,  Remove the pan from the oven, and turn the oven off.  Sprinkle the chips over the toffee saltines.  With the oven door open, place the bars back in the oven, with the oven OFF.  My chips were softened after 2 minutes.  Spread out the chips making pretty swirly designs.  Let the bars sit on the counter for about an hour until the chocolate just begins to set up.  Cut into squares using the crackers as a rough guide.  (my crackers tend to shift around in the pan as they are made so I just eyeball it.)  Before breaking into pieces, let the bars cool completely.  I placed mine in the freezer for 15 min.  Break bars apart and store in the freezer.

PBJ Bars

Have you ever had one of those cravings that just hits you out of the blue?  The other day I had a massive crave attack of the peanut butter jelly variety.  This is quite peculiar for me as I am not a jelly lover.  Peanut butter, yes.  Jelly?  Not so much.

But on this occasion my brain INSISTED my belly needed a sweet treat with both 

peanut butter 

AND

jelly.

I searched through quite a bit of recipes, but some of them contained one or more ingredients that I didn't have in the pantry, or made a 9x13 pan.  I wanted a small batch so there would be minimal leftovers to tempt me the remainder of the week. 

This recipe for Peanut butter jelly bars, from The Gunny Sack made only a 8x8 pan and the ingredients I didn't have, I was able to successfully change around.

The recipe calls for a whole cup of peanut butter chips.  I only had about 1/4 c of peanut butter chips on hand, so I swapped out the remainder of the chips for 1/4 c chopped roasted peanuts and 1/2 c old fashioned/rolled oats. 

I absolutely loved this substitution!

A whole cup of peanut butter chips, in my opinion, would have made the bars overly sweet.  The saltiness from the added nuts also helped to balance the sweet in the bars.  I also think the oats gave the bars a feel that was some where between granola and an oatmeal cookie.  Double win!

Even Mrblocko, who is not the biggest fan of peanut butter desserts, gave these bars the double thumbs up. 

PBJ Bars adapted from The Gunny Sack
1 white or yellow cake mix (I used yellow)
2 eggs
1/3 c veg oil
1/2 c peanut butter (I used creamy)
1/2 c strawberry jelly
1/4 c peanut butter chips
1/4 c salted, roasted peanuts, chopped
1/2 c old fashioned or rolled oats

Preheat oven to 350°F. Mix cake mix, eggs, oil and peanut butter. Set aside 1/2 c of mixture. Press remaining mix into parchment lined, greased 8x8 pan. Spread jelly over crust in pan. Mix 1/2 c cookie mix with peanut butter chips, peanuts and oats until large crumbles appear. Sprinkle crumbles evenly over jelly topped crust. Bake 20-25 min until light brown on edges.

Vegan Beet Brownies with Frosting

When I made this Fauxberry Pie I was left with about 3/4 c of canned beets that I had no idea what to do with. It was harder than you'd think to find a recipe that I thought my family would actually eat. These Brownies from Eggless Cooking seemed like a good match.

The original recipe calls for 1 c of pureed beets and 1/4 c applesauce.  I just messed around the beet and applesauce ratios so I had a total of 1 1/4c pureed fruit and veggies.

These brownies are so sweet that there is no way you could even taste the slightest hint of beet.  I made sure of that by adding frosting to it.  I used the frosting recipe from Penzey's Vegan Cake recipe.  It's pretty much chocolate crack for vegans and the lactose intolerant.  Because that recipe is for frosting a 9x13 cake and this cake is only 8x8 you get loads of fudgy frosting goodness.

Beet and oat brownies with Fudgy Frosting adapted from Madhuram's Eggless Cooking

3 oz Semisweet Chocolate chips
3/4 c Beet Puree
1/2 c Dk Brown Sugar
1/4 c Cocoa
2 T Margarine
2 t Vanilla
1/2 c Cinnamon Applesauce
3/4 c Oat Flour (I took 3/4 instant oats and processed them to a fine powder)
3/4 t Baking Powder
1/2 teaspoon Salt
1/2 c coarse chopped Walnuts
additional 1/2 c semi sweet chocolate chips

Preheat oven to 350F. Line 8x8" pan w foil and spray w pam. Melt 3 oz chocolate in microwave at 30 sec intervals, stirring after each time.  This took about 1 min for me. Add beet, sugar, cocoa, margarine, vanilla and applesauce. Stir til creamy.Add oat flour, baking powder, chopped walnuts, salt and unmelted choc chips. Pour batter into prepared pan and bake 35-40 min.  Brownies should spring back when touched.  Make frosting.

Frosting
4 T oil
4 T water
6 T sifted COCOA POWDER
2 C sifted powdered sugar

In a small pot, boil water and oil.  It may not come to a rolling boil, but bubbles will appear. Remove from heat. Add cocoa and sugar. Beat until smooth. Pour over cake, spreading icing to the edges, and let it cool. The frosting may stick to the knife when cutting the cake, so dip the knife in warm water and wipe clean after each cut. Store cake in fridge.

Cheaterpants Lemon Bars

I've fallen off the "remembering to take pictures of the things I make" wagon.  Bear with me until my brain starts to function again.  I blame it on soccer practice and the lack of consecutive warm days.

Anyhow... Lemon bars!

via

I love me some lemon bars.  Sadly, my husband has become a chocolate fiend and he never ever wants me to make any other dessert other than those that contain chocolate.

This time I didn't ask him what I should make to his family's Easter gathering.  I just made an executive decision. 

Lemon has always seemed like a spring-like Easter-ish type dessert to me.

These bars, from Belle of the Kitchen, are super quick to whip up because they use lemon cake mix for the base and crumble on top.  The middle is a cream cheese, sugar and lemon juice concoction.

A funny side story about the cream cheese.  I learned, over Easter, that my father-in-law does NOT like cream cheese.  My Sister-in-law had made the most amazing fruit pizza that had a strawberry cream cheese spread over a sugar cookie crust.  I'm drooling just thinking about it.  My Father-in-law wouldn't touch it because he was told it contained cream cheese.

We all decided NOT to tell him what the bars were made of.  He ate some and liked it!  I wonder what he thought the white stuff in the middle was!  Hehehehe!

Another nice thing about these bars is that they are not overly lemony.  The sour from the lemon is balanced nicely with the sweet from the filling and crust.  If you wanted to amp up the tart lemon flavor, I think adding some lemon zest to the filling would do the trick nicely.

via

Maybe my cake mix was a little bit less in volume than the brand that they used over at Belle of the Kitchen because it was difficult to get the base to spread out over the bottom of the pan.  I had to "borrow" a little bit from the topping.  This made the topping a little scant and not as visually appealing as I would have liked.  If this is the case for you, I would suggest adding a 1/4 c of quick cooking oats to the topping to make it stretch.

Super Easy Cheater Lemon Bars from Belle of the Kitchen
1 (18.25 oz) package lemon cake mix
1 egg
1/2 c veg oil
2 (8 oz) packages cream cheese, softened
2/3 c sugar
3 T lemon juice

Preheat oven to 350 F. Pour cake mix into lg bowl. Add egg and oil; mix til well blended. Mixture will be slightly dry. Reserve about 3/4 c for topping, and pat rest into 9x13" pan. Bake 15 min in preheated oven. Set aside to cool. Meanwhile, in a med bowl, beat softened cream cheese with sugar and lemon juice til smooth. Spread evenly over baked crust. Crumble reserved cake mix mixture over top. Bake an additional 15 min in preheated oven, or til filling is set and topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

Peanut Butter Crack

This stuff is 100% crack.  

You will not be able to stop eating it. 

You are going to hate me for posting this recipe, but I'm going to do it anyway.  

Cuz I'm EVIL that way.  

Muhahahahaha!

Are you ready?  All you need is 5 ingredients, so go raid your pantry.

1 1/2 sheets graham crackers (enough to fill a half sheet baking sheet)
1 c (2 sticks) butter
1 c brown sugar
1 pkg peanut butter chips
1/2 c chopped pecans

Preheat oven to 350. Line your rimmed baking sheet with foil, then parchment.  This makes for easier removal.  In med pan, melt butter and sugar until sugar dissolved and mixture is bubbly.  Pour this mess over the graham crackers (I like the cinnamon kind!)  Sprinkle the chips on top and put the pan in the oven and check on it every 3 min or so.  Remove from the oven once the whole surface is bubbly (after about 6-9 min).  Immediately spread the chips out evenly over the entire surface.  you might get the chips mixed in with the butter and brown sugar mix.  That's ok.  Once you have an even layer of pb chips melted over the top, sprinkle on the chopped pecans.  Place the whole tray in the fridge for about a hour, then break apart into pieces.  Store in the fridge or freezer.

note:  you can switch out the graham crackers for saltines and the pb chips for chocolate chips and get another version of cracktacular goodness.

recipe via White Lights on Wed

Cheerios Bars

These Cheerios Cereal Bars, from Averie Cooks, make a great little snack for the lunch box.

I used regular Cheerios, almonds, raisins, craisins, chocolate and peanut butter chips.  I chose plain cheerios because I thought the bar would be too sweet with the honey nut Cheerios that the recipe called for.  I chose the rest of the add ins because they were what I had handy in the pantry.

I tried using corn syrup instead of honey in hopes that they would be sturdier than the bars that are mentioned in Averie Cooks.  I don't think they are.  I store the bars in the freezer, and while they don't fall apart by lunch, they are quite soft.  Personally, I prefer the bars right from the freezer.  I like the crunch!


Cheerios Cereal Bars from Averie Cooks
1/4 c butter
1/4 c honey or corn syrup
1/4 c brown sugar
1 T vanilla
3 c Cheerios
1 1/2 c misc add ins: nuts, trail mix, chocolate chips, dried fruit, etc

Line 8" sq pan w foil leaving overhang, spray w pam. In lg micro-safe bowl, combine butter, honey, and sugar. Nuke 1 min. Stir. Mix will be grainy. Nuke 1 more min. Stir. Nuke 1 another minute. Stir. Be careful as at this point the goo will be hot and boiling,  Do not touch molten goo. Add vanilla carefully as the goo will bubble up. Stir in cereal. Fold in add ins.  Pour into prepared pan and press w spatula to smooth out.  Cover w plastic wrap and chill 3-8 hrs to set before cutting into 12 pieces.  Store in fridge or freezer.

Candy Corn Peanut Bars

I hid this candy corn in my pantry way back in October.  I was waiting for just the right moment to make this dessert. 

Why on earth did I wait this long?

They taste just like a Pearson's Salted Nut Roll.  (The best darn non-chocolate candy bar in all the world.)

via

Incidentally, did you know it's next to impossible to find that candy bar in IL? 

Who cares now that I can make a whole giant pan on my own!

Candy Corn Peanut Bar from Julie's Eats and Treats

• 2 c. peanuts, divided
• 1 1/2 c. candy corn, divided
• 1 bag peanut butter chips
• 4 Tbsp butter
• 1 (14 oz) can sweet condensed milk
• 1 (10 oz) bag marshmallows

Instructions

1. Mix 1 1/2 c. peanut and 1/2 c. candy corn in small bow. Spread on the bottom of a 9x13 in. pan.
2. In a small saucepan melt peanut butter chips and butter over medium heat. Stir frequently. After it is melted add sweet condensed milk.
3. Put marshmallows in large bowl. Add melted peanut butt mixture and mix until marshmallows are coated. Spread over the top of the peanut and candy corn in pan.
4. Sprinkle the rest of the peanuts and candy corn over marshmallow mixture. Press into marshmallows. Refrigerate for easier cutting.

Read more at http://www.julieseatsandtreats.com/2013/09/candy-corn-peanut-mallow-bars/#FFDBgWTkOfFEKppQ.99

 2 c peanuts, divided
1 1/2 c candy corn, divided
1 bag peanut butter chips
4 T butter
1- 14oz can condensed milk
1 - 10oz bag mini marshmallows

Mix 1 1/2 c. peanut and 1/2 c. candy corn in small bow. Spread on the bottom of a 9x13 in. pan.

In a small saucepan melt peanut butter chips and butter over medium heat. Stir frequently. After it is melted add sweet condensed milk.

Put marshmallows in large bowl. Add melted peanut butt mixture and mix until marshmallows are coated. Spread over the top of the peanut and candy corn in pan.

Sprinkle the rest of the peanuts and candy corn over marshmallow mixture. Press into marshmallows. Refrigerate for easier cutting.

Read more at http://www.julieseatsandtreats.com/2013/09/candy-corn-peanut-mallow-bars/#FFDBgWTkOfFEKppQ.99

 Mix  1 1/2c peanuts and 1/2 c candy corn in small bowl.  Place in the bottom of a 9x13 pan.  In a small pan, melt the chips and butter over medium heat.  Stirring constantly.  Once melted add condensed milk.  Stir until combined.  In a large bowl place marshmallows and coat them with the pb chip mixture.  Place this concoction on top of the nuts and candy in your 9x13 pan.  Work quickly to spread out evenly.  Top with remaining candy and nuts.  Press them into the marshmallow layer lightly so they stick.  Chill in fridge for at least an hour for the bars to set.

2 c. peanuts, divided

1 1/2 c. candy corn, divided

1 bag peanut butter chips

4 Tbsp butter

1 (14 oz) can sweet condensed milk

1 (10 oz) bag marshmallows

Read more at http://www.julieseatsandtreats.com/2013/09/candy-corn-peanut-mallow-bars/#FFDBgWTkOfFEKppQ.99

Zucchini Brownies

These zucchini brownies from Crazy for Crust were so rich and chocolaty.  A slice this small was almost too much!   

We had some of these brownies for dessert when Blockette had a friend over.  She was so amazed that they contained zucchini.  Cause zucchini is super gross and who would put a vegetable in a brownie. 

Me, of course!

I liked that these brownies were vegan.  I mean the frosting isn't, but the base is.  It would be very easy to swap out a different frosting, like this one, if needed.

Zucchini Brownies from Crazy for Crust
1/2 c oil
1 1/2 c sugar
2 t vanilla
2 c flour
1/2 c cocoa
1 1/2 t baking soda
1 t salt
2 c shredded zucchini (1 lg or 2 sm)
1 T water
1/2 c chopped walnuts

Frosting:
3 T cocoa powder
1/4 c butter, softened
2 c powdered sugar
1/4 c milk
1/2 t vanilla

Preheat oven to 350F. Line 9x13 pan w foil and spray with Pam. Set aside. In med bowl, mix flour, cocoa, baking soda, and salt. Set aside. Using electric mixer with paddle attachment, mix oil, sugar, and vanilla. Add dry ingredients. Fold in zucchini. If mixture very powdery, add up to 1/4 c hot water, adding 1 T at a time, stirring after each addition.  The batter will be crumbly, but NOT powdery.Fold in Walnuts. Bake 25-30 min til brownies spring back when gently touched.
For frosting: Mix soft butter, cocoa, and powdered sugar with hand mixer. Add milk and vanilla. Spread over cooled brownies. Cut into squares.

Cinnamon Roll Bars

I made these Cinnamon roll bars from Blissful Whimsy for my husband's family reunion in early Sept.  The only changes I made was to use butter pecan cake mix and half the drizzle the recipe called for.  I made a full recipe of glaze and saved half in the fridge to use on apple bread!  (Which I'll write about at a later date.)

I don't know that I would go so far as to classify them as cinnamon roll bars.  People thought they tasted more like gingerbread bars.  Not that they were complaining!

This was a super easy recipe that I would definitely make again.

Cinnamon Roll Cookie Bars from Blissful Whimsy
1 box yellow or butter pecan cake mix
1/2 c melted butter
2 eggs
1/2 c br sugar
1/4 c sugar
1 1/2 T cinnamon  (Yes. Tablespoon.  Do it.  Cinnamon is awesome!)

Icing
2 tablespoons milk
2 cups powdered sugar

Mix all bar ingredients in large bowl and pour into a greased 9"x13" baking dish. Bake at 350F for 25 min. When browned and edges pulling away from the side of the pan, remove from oven and cool.  Once cake is room temp, mix powdered sugar and milk. Drizzle icing over top in kriss-cross pattern.  I only used half of the icing called for in the recipe, and stored the remainder in the fridge.