Tag Archives: bars

Red Velvet Brownie S’mores Bars

6 Mar

Happy March everyone! Spring is coming and I couldn’t be happier about it. I’m ready for some warmer weather. Being able to walk outside in a tank top and shorts sounds really good right about now.

This is my first blog post this year, which I am a little disappointed about, but sometimes life is just busy! I have made a couple of fun recipes so far this year and am finally getting the chance to post them.

I made these bars a couple of weeks ago for a good friend of mine on Valentines Day. I did some research on fun valentines baking and came across these on one of my favorite blogs. You can find the original recipe here.

There are a lot of steps in making these bars, but don’t let that fool you because each step is very simple. They contain layers and layers of ooey gooey goodness. Its always a little nerve racking when making a new recipe for the first time, especially when making it for someone else. I was more than happy with how these turned out. The combination of brownie, cookie and s’mores isn’t something you would think of, but once your taste buds have massaged the 6 layers of flavor I promise you will think you have died and gone to heaven. These bars will be in heaven; there is no doubt about it.

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INGREDIENTS:

1 brownie mix (I used Ghirardelli double chocolate)

graham crackers (about 7 full sheets)

1 cup semi-sweet chocolate chips

2 cups mini marshmallows

7 ounces sweetened condensed milk (1/2 can)

Red Velvet Layer

1 box red velvet cake mix (I used duncan hines)

1 stick melted unsalted butter

1 large egg

3 Tbsp canola oil

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DIRECTIONS:

1) Preheat oven to 350 degrees. Line a 9×13 inch baking dish with parchment paper.

2) Prepare brownie mix according to package directions and pour into bottom of your prepared baking dish. Layer with sheets of graham crackers. Top graham crackers with chocolate chips, then marshmallows and finally drizzle evenly with sweetened condensed milk.

3) In a large bowl, mix the red velvet cake mix, melted butter, egg and oil, until dough forms. With a cookie scoop, scoop dough over marshmallow layer then press dough so it’s pretty flat and little marshmallow is showing.

4) Bake for 35-40 minutes, or until baked through. Let cool completely. Best if prepared at night and left to cool overnight. When cool, cut into squares and serve.

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Enjoy. Love, Lindsi.

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Chocolate Caramel Oatmeal Bars

24 Apr

Those of you who have known me for a while, know that these bars are my identity. (As well as my monster cookies, but that’s a whole other story). I have been making them for as long as I can remember. I was once told that I could make these for any guy and win his heart. Let me add that the person that told me this was a guy that doesn’t even like sweets. So for all you single ladies out there…this recipe may be just the trick 🙂  It’s pure goodness in a bar. What more could you want, right?

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They aren’t hard to make, but timing is everything. You have to have the caramel melted at the exact same time that you take the crust out of the oven. So, I like having everything measured out (especially the chips and pecans) first thing. So, for all you procrastinators, these babies may not be for you 😉

INGREDIENTS:

32 kraft caramels, unwrapped

5 Tbsp milk or cream

3/4 cup butter, melted

1 cup flour

1 cup oats

3/4 cup brown sugar

1/2 tsp salt

1/2 tsp baking powder

1 cup chocolate chips

1/2 cup chopped pecans

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DIRECTIONS:

1) Preheat your oven to 350 degrees and get out your 9×13-inch baking pan.

2) In a large mixing bowl, stir together the flour, oats, baking powder and salt. Add the melted butter and stir until combine.

3) Press half of the mixture on to the bottom of your 9×13 pan. (It may not seem like there will be enough but just keep pressing it down until there is a thin layer. You might want to add a little more if needed.) Bake for 8 minutes.

4) While your waiting for the crust to bake, in a medium saucepan melt the caramels and milk on medium high. (Make sure you don’t allow the caramel to boil or it will become hard and the wrong consistency). NOTE: You can also start melting the caramels while making the crust and put it on low).

5) When the crust comes out of the oven IMMEDIATELY sprinkle on the chocolate chips. Then sprinkle on the pecans, drizzle on the caramel and finally top with the remaining crust. 

6) Bake for another 10-12 minutes until slightly brown.

7) Allow bars to cool completely before cutting.

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Enjoy.

Love, Lindsi.

Chocolate Butterscotch Rice Crispy Bars

7 Feb

I have some of the best recipes from my Grandma and most of them are baking recipes. My mom remembers having these bars all the time as a kid. They have now become one of my family’s favorites.

They are so simple to make and combine some of the best flavors. The bottom layer is a sugary, peanut butter rice crispy and is topped with a chocolate butterscotch frosting. They taste like a Reese’s peanut butter cup with an added crunch.

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I made them this past Sunday for the Super Bowl. They are a good dessert to make for a party/pot luck because they aren’t too sweet or filling after a big meal. They are also great because they are a no-bake bar.

My mom helped me make them. I love baking with her because she is the one who sparked my interest in baking. She baked a lot with me and my sisters when we were kids. (She is the lovely model you see in most of these pictures :))

Here are the ingredients: rice crispy cereal, white syrup, peanut butter, sugar and butterscotch/chocolate chips.

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The very first thing I do is get a big mixing bowl and pour in all of the cereal.

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Next combine the sugar and syrup in a pan and cook over medium-high heat stirring frequently until the mixture bubbles.

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TIP: While you’re waiting for the sugar mixture to boil get the peanut butter ready so you can pour it right into the sugar once it boils.

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Once boiling, take the pan off the heat and stir in the peanut butter.

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Pour the peanut butter-sugar mixture over the cereal and mix until coated.

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Press the mixture into a pan (you can use a spoon or the bottom of a cup to help you press it down).

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Heat the chips in a microwave-safe bowl until heated through and creamy.

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Once heated, pour over the rice crispy layer and spread evenly.

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Allow the bars to cool, then serve!

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INGREDIENTS for rice crispy: 

1 cup sugar

1 cup light corn syrup

1 cup peanut butter (I used chunky)

6 cups rice crispy cereal

INGREDIENTS for frosting:

1 cup chocolate chips (milk or semi-sweet)

1 cup butterscotch chips

Directions:

1. Pour 6 cups of cereal into a large bowl.

2. Combine sugar and syrup into a pan and cook over medium-high heat. Stir frequently until the mixture begins to bubble.

3. Right when it boils, remove from the heat and stir in the peanut butter.

4. Pour mixture over the cereal and stir until the cereal is well coated. Then press coated cereal into a 9×13 pan to form the rice crispy.

5. Place the butterscotch and chocolate chips in a microwave safe bowl and heat until just melted (stir a couple of times while heating chips just so they don’t burn).

6. Pour melted chips over the rice crispy and spread evenly.

7. Allow the bars to cool for at least an hour before serving.

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ENJOY!

Love, Lindsi

Chocolate Chip Cookie Dough Cheesecake Bars

24 Jan

I just got back from my cousins wedding in Arizona. Although it was a short trip it was wonderful getting to spend time with my family who I don’t get to see very often. Not to mention the wedding was beautiful and it was so warm compared to here in Colorado. I didn’t want to leave!

I’m feeling a little melancholy about being home and back to my normal routine. So, I thought I would share this recipe with you all because they brighten my day just thinking about them. I made them for the first time last week before I left for Arizona and fell in love. It combines 3 of my favorite things on this earth: cookie dough, chocolate chips and cream cheese. I’m very tempted to go and make them again right now.

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Chocolate Chip Cookie Dough Cheesecake Bites
From: Swanky Pear

Preheat your oven to 325 F.

Line an 8″ square baking pan with parchment paper or foil (I used parchment paper) allowing a little overhang and spray with nonstick cooking spray.

Meanwhile mix the melted butter and graham cracker crumbs (I used Honey Maid brand) until thoroughly combined.

Press the mixture onto the bottom of the prepared pan.

The recipe says to bake for 6 minutes but I baked it for 8 minutes because it didn’t seem quite done at 6 minutes.

Remove from oven onto a cooling rack.

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While the crust is cooling, prepare the chocolate chip cookie dough.

Using a stand mixer or an electric mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined. (I ended up using 7 tablespoons of butter because 5 tablespoons just wasn’t enough to form the consistency of dough)

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Mix in the flour on low speed until just incorporated. Mix in the chocolate chips.

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In a separate bowl, cream together the cream cheese and sugar until smooth.

Mix in the egg and vanilla on low speed.

Pour the cheesecake batter onto the prepared crust.

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Using your hands distribute the cookie dough on top of the cheesecake batter in teaspoon-sized clumps (I didn’t use all of the dough because I didn’t want it to cover all of the cheesecake. But I would suggest using all of the dough)

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Bake for about 30-35 minutes until the top feels dry and firm and try giving the pan a small shake-it should not giggle.

Move bars to a cooling rack and allow to cool completely.

Chill in refrigerator overnight or for at least a couple hours.

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INGREDIENTS:

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

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And here I am with my first official blog recipe. It was a success! (Sorry about the grungy clothes-I wear sweats 80% of the time)

I hope you enjoy these bars as much as I did.

Love, Lindsi

 
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