Can YOU just Resist all of these?

eI just couldn't resist these gloriously delightful recipes from thePioneerWoman.com plus the best ever frosting! Although in my kitchen experimentations,  I have actually tried the flour on frosting, and it has really worked ( many times for me ;-)) But this one, I really, really got to try. Just from the looks of it. Yummmmy! This certainly deserve a whole page to celebrate such heavenly goodness. Can you just resist all of these?

Now, let's go for it!

The Best Chocolate Sheet Cake Ever

http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/the-best-chocolate-sheet-cake-ever/?print=1

Ingredients:

FOR THE CAKE:

2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:

½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions:

1. In a mixing bowl, combine flour, sugar, and salt. 

2. In a saucepan, melt butter. Add cocoa. Stir together.
3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. 

4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. 

5. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. 

6. Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

The Best Frosting!

http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/?print=1

Note: The above recipe was used to make these awesome Chocolate Sheet Cake Cupcakes.

Ingredients:

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions: 

1. Bake your favorite chocolate cake and let it cool. 

2. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla. 

3. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. 

4. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. 

5. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

And here are winning recipes for Brownies and Bars!

http://thepioneerwoman.com/tasty-kitchen-blog/
 

Sea Salt Caramel Brownies 

Recipe by: doughmessstic

   

Ingredients
½ cups Heavy Cream
1 teaspoon Sea Salt
1 cup Sugar
2 Tablespoons Light Corn Syrup
1 teaspoon Vanilla
¼ cups Sour Cream
1 box (about 18 Oz. Box) Fudgy Brownie Mix
2 whole Large Eggs
½ cups Butter, Melted
2 Tablespoons Water
Preparation Instructions

Prepare the caramel FIRST:

In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. Set aside.

In a medium saucepan, combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, about 6 to 8 minutes. Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown. It will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. It makes a great ice cream topping or tastes great straight out of the jar.

Now prepare the brownies. For Tasty Kitchen, I suggest using a box mix, but you could substitute in your favorite plain brownie recipe.

For the brownies:

Preheat oven to 325F.

Combine the box mix with eggs, melted butter, and water.

In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes. Remove from the oven and pour in the caramel. On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in and swirl it around a little bit. Return to the oven and bake for another 18-22 minutes. Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake.

Enjoy with a nice glass of milk, or better yet, ice cream!

Fudge Revel Bars 

Recipe by: mandybird8o

Ingredients
1 cup Butter, Plus 1 Tablespoon, Divided
2 cups Brown Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
1-½ teaspoon Salt, Divided
1 teaspoon Baking Soda
2-½ cups Flour
3 cups Quick Oats
1 can (14 Oz. Can) Sweetened Condensed Milk
1 package (12 Oz. Package) Milk Chocolate Chips
Preparation Instructions

Cream together 1 cup of butter, brown sugar, and eggs. Add the vanilla. Add 1 teaspoon salt, baking soda, and flour. Mix. Add oats and mix well. Press 2/3 of the dough into a greased cookie sheet.

Put sweetened condensed milk, chocolate chips, the remaining 1 tablespoon of butter, and 1/2 teaspoon salt into a microwave-safe bowl and microwave for 1 minute and stir. Keep cooking at 30-second increments and stirring until melted. Pour over the dough and spread out. Sprinkle the rest of the dough over the fudge.

Bake at 350 degrees for 20 minutes.

Brownies, as They Should Be 

Recipe by: rainydaygal 

Ingredients
1-½ cup Flour
½ teaspoons Baking Soda
½ teaspoons Salt
⅔ cups Butter
1-½ cup Granulated Sugar
4 Tablespoons Water
2 packages Semi-sweet Chocolate Chips (12 Ounce Packages)
2 teaspoons Vanilla Extract
4 whole Eggs
1 cup Chopped Walnuts (optional)
Preparation Instructions

Preheat oven to 325F.

Combine flour, baking soda and salt in a small bowl and mix to combine. In a large saucepan, melt the butter with the sugar and water. Bring just to a boil and remove from heat. Stir in one package of the chocolate chips and the vanilla extract. Whisk in the eggs one at a time, mixing well after each addition. Slowly blend in the flour mixture, and then add the remaining package of chocolate chips and the chopped nuts.

Pour into a greased 9×13″ pan* and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Be careful not to over-bake, and make sure that your toothpick is coated with uncooked batter and not melted chocolate chips if you’re going to continue baking longer. Let cool at least 2 hours before serving.

Note: To make a half-batch, use a greased 9×9″ square pan and bake for 25-35 minutes.

Famous Mint Brownies
Recipe by: callimakesdo


Ingredients
½ cups Cocoa Powder
1 cup Melted Butter
2 cups Sugar
4 whole Eggs Beaten
1 teaspoon Vanilla Extract
½ teaspoons Salt
1-½ cup Flour
½ cups Butter, Softened
2 Tablespoons Milk
2 cups Powdered Sugar
1 teaspoon Peppermint Extract
5 drops Green Food Coloring
½ cups Butter
1-½ cup Semi-Sweet Chocolate Chips
Preparation Instructions

Preheat oven to 350

Chocolate Mint Brownies – (Recipe for 1 1/2 times is in parenthesis that can be made in a baker half sheet cookie sheet to make 4 dozen)

Whisk together:
1 c. melted butter (1 ½ c.)
½ c. cocoa powder (3/4 c.)

And then add:
2 c. sugar (3 c.)
4 eggs beaten (6)
1 tsp. vanilla (1 ½ tsp.)
½ tsp. salt (3/4 tsp.)

Mix well and then add:

1 ½ c. sifted flour (2 ¼ c.)

Stir in by hand. Do not over mix.

Pour into 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe pour into Baker’s Half Sheet (large cookie sheet.)

Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in freezer for 20 minutes.

While brownies are in the freezer make first layer of topping.

Mint frosting:
½ c. butter softened (3/4 c.)
2 Tbsp. milk (3 Tbsp.)
2 c. powdered sugar (3 c.)
1 tsp. peppermint extract ( 1 ½ tsp.)
green food coloring

Mix thoroughly. Evenly frost brownies and put back in freezer for 20 minutes. Make chocolate ganache top layer.

Chocolate Ganache Topping:
½ c. butter (3/4 c.)
1 ½ c. good semi sweet chocolate chips (2 ¼ c.)

Melt and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked it is.)

Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in freezer for another 20 minutes.

Macadamia Nut Brownies
Recipe by: ericalea

Ingredients
4 ounces, weight Unsweetened Chocolate
⅔ cups Butter
2 cups Sugar
4 whole Eggs
1-½ teaspoon Vanilla Extract
1-¼ cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Chopped Roasted And Salted Macadamia Nuts Plus Extra For Garnish (optional)
Preparation Instructions

1) Preheat oven to 350° F. Butter a 13×9×2-inch baking pan.

2) Melt the chocolate and butter in a large heavy-bottomed saucepan over low heat, stirring frequently to make sure the chocolate doesn’t burn. Mix in sugar, eggs, and vanilla. Stir in flour, baking powder, salt, and nuts. Spread in the pan. Sprinkle with remaining nuts.

3) Bake in the preheated oven for approximately 30 minutes, or until the brownies begin to pull away from the sides of the pans. Do not overbake. Remove from the oven and cool slightly. Cut into bars and serve warm or at room temperature. Store in an airtight container.

(Recipe adapted from Betty Crocker.)

Peanut Butter Cup Brownie Bites 

Recipe by: savorysweetlife 

Ingredients
¾ cups Butter, Melted
¾ cups White Sugar
¾ cups Brown Sugar
2 teaspoons Vanilla Extract
2 whole Eggs
¾ cups Flour
½ cups Unsweetened Cocoa Powder
½ teaspoons Table Salt
1 bag (12 Oz. Bag) Miniature Peanut Butter Cups (You'll Need About 40 Pieces)
Preparation Instructions

Preheat oven to 350 degrees F. Spray a mini cupcake pan with nonstick spray. In a medium bowl, mix melted butter, sugars and vanilla. Beat in eggs one at a time. Gradually add flour, cocoa, and salt and mix until combined. Fill each cupcake slot slightly more than halfway but not more than 2/3 full. Place an unwrapped peanut butter cup in each slot, pressing it down until it is almost level with the batter. Bake in the preheated oven for 15-18 minutes or until done. Allow the brownie bites to cool for 5 minutes before removing from the cupcake tin. Enjoy!

Notes:

Be sure to remove brownie bites 5 minutes after coming out of the oven. Otherwise, they might cool and stick to the sides, making it difficult to get out. If baking these in a 9×13 pan, your baking time will increase to 25-30 minutes. You can be sure they are close to being done when you can smell them from your oven.

Bacon Salted Caramel Brownies  
Recipe by: savourfare
 

Ingredients
2 slices Bacon
½ cups Heavy Cream
2 cups Sugar, Divided
14 Tablespoons Salted Butter, Divided
6 ounces, weight Chocolate Chips
¼ cups Dutch Process Cocoa Powder
3 whole Eggs
2 teaspoons Vanilla Extract
1 cup Flour
Preparation Instructions

In a small saucepan, fry two slices of bacon until crisp (I find it’s easiest to do this when the bacon is cut in half). Remove the bacon and set aside, reserving the bacon grease in the pan. Add cream to the hot pan and let cool. When bacon is cool, crumble or chop finely.

In a larger pan, heat 1 cup of the sugar over high heat until the mixture is liquid and a deep amber color (watch it carefully toward the end to make sure it doesn’t burn). When the sugar is perfectly caramel-colored, all at once add 6 tablespoons of the butter and the cooled bacon cream, and stir until the butter is melted (the mixture will foam up when you add the cream; that’s why a larger pan is essential). Add the chopped bacon and let the mixture cool thoroughly.

Preheat the oven to 350 degrees.

Line an 8-inch square pan with two sheets of aluminum foil that cover the bottom and sides of the pan. Grease the foil with butter or a little Baker’s Joy.

In a large microwaveable bowl, melt the remaining 8 tablespoons butter and the chocolate together in the microwave. Start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter. (You can also melt them together over the stove.) Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the remaining 1 cup sugar, vanilla and finally the flour. Stir only until combined.

Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesn’t have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl.

Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator.

Cut into small pieces and enjoy the gooey, salted caramel bacon goodness.


Peanut Butter Nutella Brownies
Recipe by: Chrystal

Ingredients
½ cups All-purpose Flour
½ cups Cocoa Powder
¼ teaspoons Baking Powder
1 pinch Salt
1 cup Sugar
1 stick Butter, Melted
2 whole Eggs
1 teaspoon Vanilla
¼ cups Peanut Butter
¼ cups Nutella
Preparation Instructions

Preheat oven to 350 degrees F. Line 8×8 baking pan with parchment paper.

Measure flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine.

Stir the sugar into the melted butter. Beat in the eggs one at a time until each is combined. Then stir in the vanilla. Then add the dry ingredients and mix until combined.

Put the Nutella and Peanut Butter in a small bowl and microwave until runny (about 30 seconds). Fold into the brownie mix.

Pour batter into pan and bake for 20-25 minutes or until top forms a crust. Remove from oven and let cool for 15 minutes, then cut the size to your liking.


Chocolate Mascarpone Brownies with Chocolate Ganache Top
Recipe by: Rox

Ingredients
½ cups Unbleached Flour
1 cup Sugar
⅓ cups Butter, Melted
4 ounces, weight High Quality Dark Chocolate (I Used Ghirardelli 60% Cocoa)
8 ounces, weight Mascarpone Cheese
½ cups Good Quality Cocoa Powder (the Darker The Better)
3 whole Eggs
3 Tablespoons Strong Coffee (espresso)
2 teaspoons Vanilla Extract
½ teaspoons Salt
½ teaspoons Baking Powder
GANACHE TOP
6 ounces, weight High Quality Dark Chocolate (I Used Ghirardelli 60% Cocoa)
6 teaspoons Heavy Cream
1 Tablespoon Butter
Preparation Instructions

Preheat oven to 325°F. In a small pot, melt the butter and bring it to just below a boil. Have the chopped chocolate in a mixing bowl and pour the hot butter over the chocolate and let stand for 30 seconds, allowing the chocolate to melt. Add the sugar and chocolate. Whisk the in the mascarpone, eggs, coffee, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour batter into a 9×12 pan. I line the pan with parchment paper for easy cleanup. Place into preheated oven and bake for 45 to 50 minutes. Remove from the oven and allow the brownies to cool on a cooling rack. While this is going on, make your ganache by heating the cream and butter in a microwave-safe dish for about 1 minute. Add the chocolate chips to this and allow to sit without moving for about 30 seconds. With a fork or baby whisk, blend well. Once the ganache is nice and shiny, pour it evenly over the brownies and allow to cool. Place the brownies in the fridge for about 20 minutes before cutting. 

Milk Chocolate Brownies
Recipe by :Karenpie

Ingredients
¾ cups Flour
¼ teaspoons Salt
¼ teaspoons Baking Soda
⅓ cups Butter - No Substitutions
2 Tablespoons Milk
¾ cups Sugar
2 cups Milk Chocolate Chips, Divided
2 whole Eggs
1 teaspoon Vanilla
1 cup Chopped, Toasted Walnuts, Optional
Preparation Instructions

Combine flour, salt and baking soda. Set aside.

Melt the butter, milk and sugar over medium low heat, stirring continuously. When just to a boil, remove from heat and immediately stir in 1 cup of the milk chocolate chips.

Transfer chocolate mixture to a large bowl and stir in the eggs, one at a time.

Stir in vanilla and flour mixture.

Fold in remaining cup of chocolate chips and nuts, if desired.

Pour batter into a greased 9×9 pan.

Bake for 30 -35 minutes at 325 degrees.


Best Basic Brownie
Recipe by: lydiajo

Ingredients
1 cup Butter
2 cups White Sugar
4 whole Eggs
2 teaspoons Vanilla Extract
⅔ cups Cocoa Powder
1 cup Flour
½ teaspoons Salt
½ teaspoons Baking Powder
Preparation Instructions

Preheat oven to 350 degrees. Grease a 9×13 pan.
Melt butter. Remove from heat and add ingredients in the order listed, stirring well by hand.
Bake for 25-30 minutes. Do not overbake.
Cut with a plastic knife (best brownie trick).
It’d also be great to make these using black cocoa. 


Idle Hand Bars (Sweet & Salty)
Recipe by: guiltykitchen
 

Ingredients
½ cups Unsalted Butter
¼ cups Sugar
5 Tablespoons Cocoa
1 whole Egg Beaten
1-¼ cup Graham Cracker Crumbs
½ cups Pecans, Finely Chopped
¼ cups Hazelnuts, Finely Chopped
½ cups Unsalted Butter, Melted And Cooled Slightly
⅔ cups Powdered Sugar
1 cup Smooth, Natural Peanut Butter (no Salt Added)
½ teaspoons Salt
1 teaspoon Vanilla Extract
5 ounces, weight Semi-Sweet Chocolate Chips
1 Tablespoon Unsalted Butter
Pink Himalayan Salt
Preparation Instructions

1. In double boiler (or a bowl resting over a pot of lightly simmering water), melt the butter, sugar and cocoa.

2. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add graham cracker crumbs and nuts.

3. Press into an 8 x 8 cake pan. Set aside.

4. Add peanut butter and butter together in small bowl.

5. Mix in sugar, salt and vanilla to form a thick paste.

6. Dump onto base layer and smooth over, patting down to make a flat, even layer.

7. In double boiler (or microwave), melt butter and chocolate chips together. Stir until completely dissolved and smooth.

8. Pour over peanut butter layer and spread out evenly.

9. Cool in fridge for about 5 minutes (should still be slightly soft on top but not warm).

10. Sprinkle, lightly, with Himalayan salt. Return to fridge (or freezer, if you’re in a hurry like I was), and let cool completely to become hard.

11. Cut into small squares and don’t say I didn’t warn you. These things are addictive.

Cookies and Cream Cheesecake Bars

Recipe by:RecipeGirl

Ingredients
1 pound Oreo Cookies
4 Tablespoons Unsalted Butter, melted
24 ounces, weight Cream Cheese, At Room Temperature
¾ cups Granulated Sugar
¾ cups Sour Cream At Room Temperature
1 teaspoon Vanilla Extract
½ teaspoons Salt
3 whole Large Eggs, At Room Temperature
Preparation Instructions

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Yield: 24 bars

Cooking Tips:
These work best served on flattened out cupcake papers with a fork stuck on top.


Nanaimo Bars
Recipe by: myrecessionkitchen


Ingredients
BOTTOM LAYER
1 cube Non Hydrogenated Margarine (Earth Balance)
¼ cups Raw Sugar
5 Tablespoons Cocoa Powder
1-¼ cup Graham Cracker Crumbs
¼ cups Non Dairy Sour Cream (Tofutti)
½ cups Almonds (finely Chopped)
1 cup Unsweetened Shredded Coconut
_____
MIDDLE LAYER
1 cube Non Hydrogenated Margarine (Earth Balance)
2 Tablespoons Plus 2 Teaspoons Non Dairy Creamer (Silk)
2 Tablespoons Vanilla Pudding Mix
2 cups Powdered (Icing) Sugar
_____
TOP LAYER
¾ cups Semisweet Chocolate Chips
2 Tablespoons Non-hydrogenated Margarine
Preparation Instructions

FOR THE BOTTOM LAYER:
Melt the butter substitute, sugar, and cocoa in the top of a double boiler.
Remove from heat and stir in the sour cream, almonds, graham cracker crumbs and coconut.
Press into the bottom of an 8×8 inch pan.

FOR THE MIDDLE LAYER:
With your mixer on high speed, cream all of the ingredients for at least a minute.
Spread over the bottom layer.

FOR THE TOP LAYER:
Melt the chocolate and butter substitute in a double boiler and whisk until smooth.
Allow to cool.
Spread on top of the middle layer.
Chill the bars for at least an hour before cutting.


Chocolate Peanut Butter Bars  
Recipe by: golokitchen

Ingredients
FOR THE BOTTOM LAYER:
1 box Chocolate Fudge Cake Mix (18.25 Oz.)
½ cups Butter, Melted
1 whole Egg
_____
FOR THE TOP LAYER:
½ cups Smooth Peanut Butter
3 Tablespoons Butter
½ cups Packed Brown Sugar
1 cup Oats
2 Tablespoons All-purpose Flour
2 ounces, weight Semi Sweet Chocolate, Chopped Into Chunks
Preparation Instructions

Preheat oven to 350 degrees. Line a 9×13 baking dish with foil or parchment paper and spray with nonstick cooking spray. Set aside.

In large bowl, mix cake mix, butter and egg together until well combined. Press into an even layer into prepared pan. Set aside.

Melt peanut butter and butter together in a microwave safe bowl until butter has melted completely and peanut butter has softened. Stir in brown sugar, oats and flour until oats and flour have been incorporated. Sprinkle over chocolate layer and gently press peanut butter crumble into the chocolate layer.

Top with chocolate chunks and bake 25-30 minutes or until a cake tester comes out clean. Enjoy warm or cool completely, remove bars from pan and cut into 24 even squares. Store in an airtight container.

Note: You can substitute the chocolate cake mix bottom for brownie batter.


Kit-Kat Bars
Recipe by Chloe


Ingredients
2 sticks Butter
½ cups Milk
1 cup Brown Sugar
½ cups White Sugar
2 cups Graham Cracker Crumbs
1 box (16 Oz. Box) Club Crackers
1 cup Chocolate Chips
1 cup Butterscotch Chips
⅔ cups Peanut Butter
Preparation Instructions

Melt butter in a medium saucepan. Add milk, brown sugar, and white sugar. Bring that to a boil and add graham cracker crumbs. Reduce heat to low and cook for 5-6 minutes.

Put a layer of Club crackers on the bottom of a 9 x 13 pan. Pour half of the graham cracker mixture over that. Add another layer of crackers, then the other half of the graham cracker mix, followed by a third layer of crackers.

Melt chocolate chips, butterscotch chips, and peanut butter. Use to frost the bars by spreading it evenly over the top layer. Chill. Cut. Enjoy!


Nutella Nanaimo Bars
Recipe by: savourfare
 

Ingredients
2 sticks Salted Butter, Divided
½ cups Granulated Sugar
5 Tablespoons Unsweetened Cocoa Powder, Preferably Dutch Process
1 whole Large Egg, Beaten
1-¼ cup Graham Cracker Crumbs
1 cup Shredded Unsweetened Coconut
½ cups Skinned Toasted Hazelnuts, Chopped
3 ounces, weight Nutella
6 ounces, weight Powdered Sugar
4 ounces, weight Bittersweet Chocolate
Preparation Instructions

1. For the bottom Layer: Melt 1 stick butter, granulated sugar and cocoa on top of a double boiler. Add egg and stir to cook until the mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 10×6 pan, and chill until no longer warm to the touch.

2. For the middle layer: Combine Nutella with 6 tablespoons of softened butter until thoroughly combined. Add powdered sugar and mix until it’s incorporated and the mixture is the texture of soft frosting. Spread it evenly on top of the bottom layer, and chill for at least 30 minutes.

3. For the top layer: Melt bittersweet chocolate and remaining 2 tablespoon of butter over low heat. Cool. Once cool, pour over the middle layer and chill until firm.

4. Cut into small squares and enjoy.


Coconut & Chocolate Fudge Bars
Recipe by: cookincanuck


Ingredients
FOR THE CRUST:
½ cups Old Fashioned Oats
½ cups Sweetened Coconut Flakes
½ cups All-purpose Flour
¼ cups Packed Brown Sugar
¼ teaspoons Baking Powder
¼ teaspoons Baking Soda
½ teaspoons Ground Cinnamon
⅛ teaspoons Salt
6 Tablespoons (3/4 Stick) Unsalted Butter
_____
FOR THE FILLING:
¼ cups All-purpose Flour
¼ cups Packed Brown Sugar
2 teaspoons Instant Espresso Or Instant Coffee
¼ teaspoons Salt
1-½ cup (9 Oz) Semisweet Chocolate Chips
2 Tablespoons Unsalted Butter
1 whole Large Egg
½ cups Sweetened Coconut Flakes
Preparation Instructions

Crust:
Preheat oven to 325 degrees F, with the rack placed in the middle of the oven. Line an 8-inch square baking pan with foil, leaving a 2-inch overlap on the sides. Spray the foil with cooking spray.

In a medium bowl, whisk together oats, coconut, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir melted butter it into the oat mixture until combined well. Pour the mixture into the prepared pan and press it firmly until it forms a flat crust.

Bake the crust until golden brown, 9 to 11 minutes. Cool completely on a rack, about 1 hour.

FIlling:
In a medium bowl, combine flour, brown sugar, instant espresso or instant coffee, and salt.

Combine chocolate chips and butter in a medium bowl. Melt in the microwave, stirring frequently, 1 to 3 minutes. The mixture will be thick. Scrape the chocolate mixture into a large bowl and let cool for about 10 minutes. Whisk in the egg until thoroughly combined. Stir in the flour mixture until just combined. Spread the chocolate mixture over the cooled crust.

Bake at 325 degrees F for 15 minutes. Remove the pan from the oven, sprinkle coconut over top and gently press the coconut into the chocolate layer with the back of a spoon. Bake for additional 15 to 20 minutes, covering the pan with foil when the coconut is light golden brown (after about 10 minutes). Watch carefully so that the coconut does not burn.

Place the pan on a cooling rack and let rest until completely cool, about 2 hours. Holding onto the foil edges, remove the bars from the pan and cut into 16 squares. Serve.


Salted Butterscotch Shortbread Bars  
Recipe by: Dandy


Ingredients
SHORTBREAD:
1-¼ cup All-purpose Flour
3 Tablespoons Brown Sugar
¼ teaspoons Baking Powder
½ cups Butter (salted)
_____
BUTTERSCOTCH:
¼ cups Butter (salted)
⅓ cups Granulated Sugar
⅓ cups Packed Brown Sugar
⅓ cups Light Corn Syrup
1 Tablespoon Water
¼ teaspoons Table Salt
½ cups Coarsely Chopped Cashews
¼ cups Whipping Cream
1 teaspoon Vanilla
_____
½ teaspoons Sea Salt (or Kosher Salt), For Sprinkling On Top
Preparation Instructions

Preheat oven to 350 degrees F. Line a 9×9x2 inch baking pan with foil. Make sure that the foil extends over the edges. Butter the foil and set aside.

In a medium bowl, mix the flour, 3 tablespoons of brown sugar and the baking powder. Cut in 1/2 cup cold butter using a pastry blender. Continue the process until it resembles coarse crumbs and the mixture begins to cling together.

Pour the mixture into your prepared baking pan and press down evenly. Bake in the oven for 25 minutes or until golden brown.

Melt 1/4 cup of butter in a heavy medium saucepan. Add in 1/3 cup each of granulated sugar, brown sugar and corn syrup, as well as 1 tablespoon of water and 1/4 teaspoon table salt. Add in 1/2 cup chopped cashews. Bring to a boil, stirring constantly. Let it boil, stirring occasionally for 5 minutes. Reduce the heat if it turns into a rolling boil. Take it off the heat and add in 1/4 cup whipping cream and 1 teaspoon vanilla.

When the crust is ready, pour the butterscotch mixture evenly over the top and bake for another 12 minutes.

Let it cool in the pan on a rack. We want the top to be tacky for the salt but not so hot that the salt just melts in.

Sprinkle with 1/2 teaspoon of salt evenly over the surface. I like sea salt because of the large granules. You can also use kosher salt.

When it is completely cool, just lift them out by the foil. Peel the foil off and slice into bars.

These are rich and delicious. Enjoy!


Peanut Butter Brownies
Recipe by: nhsweetcherry


Ingredients
2 sticks Margarine
1-¾ cup Sugar
4 whole Eggs
2 teaspoons Vanilla
1 cup Flour
1 teaspoon Salt
1 cup Smooth Peanut Butter
½ cups Chocolate Chips
Preparation Instructions

Preheat oven to 350 degrees F. Melt the margarine and stir in all the other ingredients except the chocolate chips. Spread in a greased 9×13 pan and bake for 30 minutes. Immediately after removing brownies from the oven, pour chocolate chips over the top and let sit for 5 minutes. Spread the melted chocolate to make a glaze. Delicious warm or cool!

To make regular chocolate brownies, subsitute 3/4 cup Nesquick chocolate powder for the peanut butter.


Food for the Gods
Recipe by: ivoryhut


Ingredients
1-½ cup Butter, Melted And Then Cooled
8 ounces, weight Pitted Dates, Chopped Coarsely (around 1 1/2 Cups)
1-½ cup Walnuts, Chopped
1 cup Pecans, Chopped (optional)
2 cups All-purpose Flour
½ teaspoons Salt
¼ teaspoons Baking Powder
¾ cups Packed Brown Sugar
¾ cups White Sugar
4 whole Eggs At Room Temperature
1 teaspoon Vanilla
Preparation Instructions

1. Preheat your oven to 350 degrees F.

2. Take 2 tablespoons of the melted butter and brush your pan (one 9×13 pan or two 8×8 pans), making sure to grease the sides as well.

3. Set the coarsely chopped dates, walnuts and pecans (if using) aside in a bowl. (If the dates you are using are too dry, you can soak them in a little bit of liquid. Make sure you drain them before mixing them in with the nuts.)

4. Sift the flour, salt, and baking powder into a bowl. Set aside.

5. Mix the remaining 1 1/4 cup melted butter and sugars until well incorporated.

6. Add the eggs one at a time, mixing well after each addition.

7. Add in the vanilla.

8. Reserve ¼ cup of the flour mixture. Dredge the date and nut mixture with the reserved flour. Use more of the flour mixture if needed.

9. Mix in the rest of the flour mixture with the wet ingredients. Do this gently, by hand, until just incorporated.

10. Fold in dredged dates and nuts with the batter.

10. Pour the batter (it will be very thick) onto the buttered pan(s).

11. Bake for 30 or more minutes, until light golden brown. It can take up to 40 or so minutes to cook, so keep checking. The bars are done when a toothpick inserted in the center comes out with moist crumbs.

12. Let cool, and cut into squares or bars. Traditionally, these are then individually wrapped and either stacked in a gift basket, or simply served on a platter.

Store these in an airtight container. They will stay moist if wrapped tightly.


Chai Gingerbread Bars
Recipe by: nika


Ingredients
2 cups Whole Wheat Flour
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Chai Tea Leaves
1 teaspoon Ground Ginger
½ teaspoons Baking Soda
1 cup Butter, Softened
1 cup Dark Brown Sugar
½ cups White Sugar
2 whole Large Eggs
1 teaspoon Vanilla
1 Tablespoon Fresh Grated Ginger
Preparation Instructions

Preheat oven 350F. Spray a 9×13 baking pan.

In a bowl, put flour, all the spices, chai tea and baking soda. Mix together.

In your mixer, beat the butter with the sugars until soft. One at a time, add the eggs. Beat until they are combined. Mix in the vanilla and grated ginger. With the mixer on low, add the flour mixture. Blend until the flour is blended in.

Scoop the batter into the pan. Spread it around evenly over the bottom of the pan. With a greased spatula (sprayed with a bit of cooking spray, because the batter is pretty sticky!), smooth out the batter. Sprinkle the top with white sugar (totally optional). I have a feeling that you might be looking in the bottom of that pan and start thinking that it just doesn’t look like enough batter. It is. Trust me.

Bake for about 25 minutes. When you poke it with a toothpick, it should come out clean with a few moist crumbs. Cool completely before cutting. And, if you can wait, put it in the fridge and let the bars get cold. They are even better cold!

And of course, ENJOY!


Peanut Butter Bacon Blondies
Recipe by: HowSweetEats

Ingredients
1-½ cup Butter, Divided
2 cups Light Brown Sugar
2 whole Eggs
3 teaspoons Vanilla Extract, Divided
2 cups All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
¼ teaspoons Salt
12 slices Bacon, Fried And Crumbled, Divided
¾ cups Peanut Butter
4 cups Powdered Sugar
3 Tablespoons Milk
Preparation Instructions

FOR THE BLONDIES:
Preheat oven to 350F.

Melt 1 cup butter.

In a large bowl, whisk together brown sugar and melted butter until smooth. Add in eggs and 2 teaspoons vanilla.

Combine flour, baking powder, baking soda, and salt, and whisk into the batter. Fold in half of the bacon.

Spread evenly in an 9 x 13 pan. Bake for 30-35 minutes, or until done.

FOR PEANUT BUTTER FROSTING:
Cream remaining 1/2 cup butter (softened) and peanut butter. Add powdered sugar gradually. Add 1 teaspoon vanilla. Add milk 1 tablespoon at a time until desired consistency is reached. More liquid may be needed depending on how thick or creamy you want the frosting. Feel free to also add more powdered sugar if needed.

Frost blondies, then top with remaining crumbled bacon.


Coffee Toffee Bars
Recipe by: nhsweetcherry


Ingredients
1 cup Soft Butter Or Margarine
1 cup Brown Sugar
1 teaspoon Almond Extract
1 Tablespoon Instant Coffee (Up To 2 Tablespoons For More Flavor)
½ teaspoons Baking Powder
¼ teaspoons Salt
2-½ cups Flour (approximately)
1 cup Chocolate Chips (Up To 2 Cups!)
Preparation Instructions

Cream together the butter and brown sugar.

Blend in the almond extract, instant coffee, baking powder and salt.

Add enough flour to make a stiff dough.

Press into a well-greased 9×13 pan (or a jellyroll pan if you’re doubling it) and sprinkle chocolate chips on top.

Bake at 350 F for 20 to 25 minutes.

Enjoy!

 
Toasted Coconut and Chocolate Chip Blondies
Recipe by: Kelly @ EvilShenanigans


Ingredients
FOR THE BLONDIES:
1 cup Plus 2 Tablespoons, All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Salt
⅓ cups Butter, At Room Temperature
⅔ cups Packed Light Brown Sugar
1 teaspoon Vanilla
⅛ teaspoons Almond Extract
2 whole Eggs
1-½ cup Toasted Coconut
1 cup Semi-Sweet Chocolate Chips
_____
FOR THE FROSTING:
¼ cups Butter, At Room Temperature
2 ounces, weight Semi Sweet Chocolate Melted
1 cup Powdered Sugar
1 Tablespoon Dutch Processed Cocoa Powder
2 Tablespoons Milk
½ cups Toasted Coconut
Preparation Instructions

Heat the oven to 350 F and spray an 8″x8″ pan with non-stick spray.

In a small bowl, whisk together the flour, baking powder and salt until well mixed. Set aside.

In a medium bowl, cream together the butter and brown sugar until it begins to lighten in color. Add the extracts and the eggs and whisk until well-mixed.

Pour the dry ingredients over the wet and whisk until just combined. Add the toasted coconut and chocolate chips and fold until evenly distributed.

Pour into the prepared pan and bake for 20-25 minutes, or until the edges begin to come away from the sides of the pan and the center is puffed. Cool completely in the pan.

While the blondies cool, prepare the frosting. Mix the butter with the melted chocolate. Add the powdered sugar and cocoa and mix, adding the milk one tablespoon at a time until the frosting reaches a creamy, spreadable consistency.

Once cool, turn the brownies out onto a cutting board. Cover the brownies with the frosting and sprinkle the coconut over the top. Pat the coconut gently into the frosting. Cut into 16 bars.

Enjoy!


Pumpkin Blondies
Recipe by: Tracy (sugarcrafter)


Ingredients
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Cloves
2 sticks Butter
1-½ cup Brown Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Pumpkin
1 cup White Chocolate Chips
½ cups Coconut
Preparation Instructions

Preheat the oven to 350 degrees and grease a 9 x 9″ baking pan. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In a large bowl, cream the butter and brown sugar together until fluffy. Beat in the egg and vanilla, and then mix in the pumpkin.

Gradually add the dry ingredients, mixing until well-combined. Stir in the chips and coconut using a spoon.

Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out (mostly) clean. Transfer the pan to a cooling rack and let cool completely before cutting.


Lemon Lime Squares
Recipe by: sweettooth


Ingredients
FOR THE CRUST:
½ cups Butter
¼ cups Powdered Sugar
1 cup Flour
⅛ teaspoons Salt
_____
FOR THE LIME FILLING:
1 whole Lime, Zested
½ cups Sugar
1-½ Tablespoon Lime Juice
1-½ Tablespoon Flour
¼ teaspoons Baking Powder
1 whole Egg
_____
FOR THE LEMON FILLING:
½ whole Large Lemon, Zested
½ cups Sugar
1-½ Tablespoon Lemon Juice
1-½ Tablespoon Flour
¼ teaspoons Baking Powder
1 whole Egg
Preparation Instructions

Preheat oven to 350 degrees. Grease the pan (either an 8×8 Pyrex, or individual square tins).

With an electric mixer, beat together butter and powdered sugar on medium speed until creamy. Turn the mixer down to low and slowly add the flour and salt. Mix until well combined. Press the dough into the pan and bake for 10 minutes.

While the dough is baking, prepare the fillings: in one bowl, mix together the ingredients for the lime filling and in another bowl, mix together the ingredients for the lemon filling. (If you’re just going to use an 8×8 Pyrex, go ahead and just mix everything together in 1 bowl.)

To recreate my 2-color look, put the tip of a spatula diagonally in the square cavity and spoon in about 1-1/2 tablespoon of the lime on one side of the spatula and 1-1/2 tablespoon of lemon on the other. (For the pyrex, just pour it all in.)

Bake for 15 minutes if you’re using the mini tins and 20 minutes for the 8×8 Pyrex, or until the filling is slightly golden brown.


Raspberry Coconut Bars
Recipe by: sugarlovegirl


Ingredients
FOR THE SHORTBREAD CRUST:
1 cup Butter, At Room Temperature
1 cup Sugar
1 Egg
½ teaspoons Vanilla
2 cups Flour
_____
FOR THE TOPPING:
1 cup Raspberry Jam
¼ cups Melted Butter
1-⅓ cup Sweetened Coconut (plus A Handful For Sprinkling)
2 Eggs Slightly Beaten
1 teaspoon Sugar
Preparation Instructions

Start by making the shortbread crust. Cream together 1 cup butter and 1 cup sugar until fluffy.

Add 1 egg, vanilla and flour and blend well.

Pat the mixture into a well greased 9 x 13 x 2 inch baking pan.

Slather raspberry jam over the shortbread crust.

Mix together the melted butter, coconut, 2 eggs and tsp of sugar.

Spread this evenly over the layer of jam.

Sprinkle a generous handful of coconut over the top.

Bake at 350 for 25-30 minutes.

Cool in pan and then cut into bars.


Strawberry Lime Squares with Almond Graham Cracker Crust
Recipe by: The Noshery


Ingredients
FOR THE TOPPING:
1 cup Fresh Strawberries, Sliced
1 Tablespoon Sugar
_____
FOR THE CRUST:
⅔ cups Blanched Almonds
1 cup Graham Cracker Crumbs (about 4 Oz.)
¼ cups Sugar
1 Tablespoon Lime Zest
½ sticks Unsalted Butter, Melted And Cooled
_____
FOR THE FILLING:
2 whole Egg Yolks
1 can Sweet Condensed Milk, (14 Ounces)
½ cups Fresh Lime Juice
Preparation Instructions

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides. (If you don’t have parchment paper, use aluminum foil and butter the foil.)

Hull and slice stawberries, sprinkle 1 tablespoon of sugar over the strawberries, stir, cover and refrigerate until needed.

In a food processor, finely grind blanched almonds with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into the bottom and 1 inch up the sides of the prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: in a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in the pan on a rack; top with strawberries, patting excess juices off, then chill at least 1 hour before serving. Using the parchment paper overhang, lift it out of the pan, and transfer to a cutting board. With a serrated knife, cut into squares, wiping knife with a damp kitchen towel between each cut. To store in the refrigerator, cover with plastic wrap.


Rhubarb Crisp Bars
Recipe by: adenscrazymom


Ingredients
FOR THE CRUST:
1 cup Flour
2 Tablespoons Sugar
½ teaspoons Salt
½ cups Butter, Cut Into Pats
_____
FOR THE RHUBARB FILLING:
3 cups Rhubarb, Cut Into 1/2 Inch Chunks
¾ cups Sugar
2 Tablespoons Corn Starch
_____
FOR THE CRUMB TOPPING:
¾ cups Flour
¾ cups Oats
½ cups Brown Sugar
½ teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Butter, Cut Into Pats
Preparation Instructions

Preheat oven to 375 degrees.

For the crust, combine flour, sugar and salt in a bowl. Add the butter and using a pastry cutter, work ingredients until well combined. The dough will be crumbly. Press crust into an 8×8 glass pan with your fingers or the bottom of a measuring cup.

For the rhubarb filling, combine rhubarb, sugar and cornstarch in a bowl and dump over the crust, speading until even.

Last, for the crumb topping, combine flour, oats, brown sugar, baking powder and salt in a bowl. Cut butter into pats and with your hands, work the butter into the dry ingredients until it is combined and crumbly. Then break mixture into little crumbs over the top of the rhubarb, speading evenly over the top. (Crumb topping courtesy of the Pioneer Woman and the apricot bar recipe.)

Bake for 40 minutes if you have fresh rhubarb; mine was frozen, so I ended up baking it for 60 minutes. When entire top is nice and golden brown, pull it out of the oven and dig in immediately! Serve with a big scoop of vanilla ice cream if you’re into that.

Enjoy!

Blueberry Crisp Bars 

Recipe by: A Cozy Kitchen

Ingredients

• 3 cups All-purpose Flour
• ¾ cups Sugar, Divided
• ½ teaspoons Cinnamon
• ½ teaspoons Vanilla
• 2 teaspoons Milk
• ½ cups Butter
• 3 cups Blueberries
• 1 Tablespoon Lemon Juice

Preparation Instructions

Mix together the flour, 1/2 cup of the sugar, cinnamon, vanilla and milk. Cut the butter into the mix, and knead into the flour until it begins to look like coarse crumbs. Squeeze some of the mixture in your hand; it should stay intact and form a ball, but should break apart easily with your fingers. If it won’t stay together, add more butter. If it won’t come apart, add more flour. Pour half of the mix into a greased 9×13 baking dish. Press down firmly until it forms a crust.
Toss the blueberries, remaining 1/4 cup sugar and lemon juice together. Pour the berries over the crust and spread evenly along the first layer. Sprinkle the rest of the crust mixture over top and lightly press into another layer.
Bake in the oven at 350ºF for 30 to 40 minutes, or until the crust begins to brown. Allow to cool, and then cut into deliciously imperfect bars of berry goodness.


Apricot Orange Squares
Recipe by: foodandwhine

Ingredients
1 cup Chopped Dried Apricots
¾ cups Unsweetened Orange Juice
1-½ cup Quick Oats
¼ cups Whole Wheat Flour
1 Tablespoon Flaxseed Meal
½ cups Sliced Almonds
½ teaspoons Salt
¼ cups Unsweetened Orange Juice
1-½ cup Shredded Apple (leave Peels On For More Fibre)
Preparation Instructions

In a small saucepan, combine apricots and orange juice. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Then mash or use an immersion blender and blend until smooth.

While the apricots are simmering, combine oats, flour, flaxseed meal, almonds, salt. In another bowl combine the remaining 1/4 cup of juice and the apple. Add in the oat mixture and stir. Let sit for 10 minutes.

Pour half of the oat mixture into a greased square 8″ pan. Spread evenly on the bottom of the pan. Spread apricot mixture on top. Top with the remaining oat mixture.

Bake at 375 for 25 minutes.

Rhubarb Cheesecake Bars with Gingersnap Crust
Recipe by: cookincanuck

Ingredients

• FOR THE CRUST:
• 3 whole Graham Crackers, Broken Into 1-inch Pieces
• 12 whole Gingersnap Cookies, Broken Into 1-inch Pieces
• 6 Tablespoons (3/4 Stick) Unsalted Butter, Melted And Cooled
• 3 Tablespoons Brown Sugar
• 2 Tablespoons All-purpose Flour
• ⅛ teaspoons Salt
• _____
• FOR THE FILLING:
• 2 packages (8 Oz. Each) Cream Cheese, Softened
• ⅔ cups Granulated Sugar
• 2 whole Large Eggs
• ¼ cups Sour Cream
• 1 teaspoon Vanilla Extract
• _____
• FOR THE TOPPING:
• ½ cups Granulated Sugar
• ½ cups Water
• 1 pound Rhubarb, Trimmed & Cut Into 1/4-inch Pieces
• 1 piece (1-inch) Fresh Ginger, Peeled

Preparation Instructions

Preheat oven to 325 degrees F.
Prepare an 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The Crust:
Place graham crackers and gingersnaps into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
The filling:
In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of the bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
In a medium saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Simmer, stirring frequently, until the sugar dissolves. Add the chopped rhubarb and the piece of peeled ginger to the water and sugar syrup. Simmer, stirring occasionally, until the rhubarb is very soft and falling apart, 7 to 10 minutes. Remove and discard the piece of ginger. Cool for about 10 minutes.
Using a teaspoon, spoon 1/2 cup dollops of the rhubarb mixture gently onto random places over the surface of the cheesecake. Using a small knife, gently swirl the rhubarb mixture into the cream cheese mixture.
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
Top the bars with the remaining rhubarb sauce immediately before serving.


Lemon Walnut Squares
Recipe by:  Frances Swiecki

Ingredients

• ½ cups Butter
• 1-½ cup All-purpose Flour
• ¾ cups Finely Ground Walnuts
• ½ cups Brown Sugar, Packed
• 1 cup Sugar
• 2 whole Eggs
• 3 Tablespoons All-purpose Flour
• 2 Tablespoons Lemon Juice
• 2 teaspoons Grated Lemon Rind
• ½ teaspoons Baking Powder
• Powdered Sugar For Dusting (optional)

Preparation Instructions

Mix the ingredients for the base (butter, flour, walnuts, brown sugar) together until the mixture resembles coarse meal. Press the mixture into the bottom of an 8 or 9 inch square pan.
Bake at 350° for 15 – 20 minutes, or until it is golden brown around the edges.
While that’s baking, mix the sugar and eggs together until pale yellow. Then stir in the flour, lemon juice, lemon rind, and baking powder.
Pour the lemon mixture over the baked base and bake for another 25 – 30 minutes, or until the top is golden brown and appears set. Let cool and cut into squares. Sift powdered sugar over the top, if desired.
These are best eaten the same day. As if that would be a problem.


Frosted Banana Bars
Recipe by:  dineanddish

Ingredients
FOR THE BARS:
½ cups Butter
2 cups Sugar
3 whole Eggs
1-½ cup Ripe Bananas, Mashed
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Soda
1 pinch Salt
_____
FOR FROSTING:
½ cups Butter
8 ounces, weight Cream Cheese, softened
4 cups Confectioner's Sugar
2 teaspoons Vanilla Extract
Preparation Instructions

For the BARS:

In a mixing bowl, cream butter and sugar.
Beat in eggs, bananas, and vanilla.
Combine the flour, baking soda, and salt.
Add to creamed mixture and mix well.
Pour into a greased 15×10×1 pan.
Bake at 350 degrees for 25 minutes.

For FROSTING:

Cream butter and cream cheese in a mixing bowl.
Gradually add confectioners’ sugar and vanilla.
Beat well.
Spread over bars.

The Ultimate Vegan Brownie
Recipe by: guiltykitchen


Ingredients
1 cup Coconut Oil
4 ounces, weight Bittersweet Chocolate
1 teaspoon Vanilla
2 teaspoons Instant Coffee Or Espresso Powder
½ cups Hot Water
2 cups Sugar (** See Note Below For Recommended Sweeteners)
1 cup Cake Or Pastry Flour
1 cup Whole Wheat Flour
¾ cups Dutch-process Cocoa
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 Tablespoons Ground Flax Seeds
6 Tablespoons Hot Water
Preparation Instructions

1. Preheat oven to 350°F and grease an 8 x 8 pan.
2. In a double boiler or a bowl set atop a pot of gently simmering water, melt the coconut oil, chocolate squares and vanilla together.
3. Mix the coffee (or espresso) powder with the 1/2 cup of hot water and stir into the coconut/chocolate mixture. Add sugar and remove from heat. The sugar will dissolve a bit but you don’t need to completely dissolve it.
4. In another bowl, sift together the flours, cocoa, baking powder, baking soda and salt. Whisk to combine.
5. In yet another bowl (small one), mix the flax seeds and 6 Tablespoons of hot water, allow to sit for 2-3 minutes.
6. Combine the chocolate/coconut oil mixture with the flour mixture and stir to incorporate. Add the thickened flax and stir that in as well.
7. Pour the batter into the greased baking pan and bake for 30-40 minutes. Start checking the brownies after the first 30 minutes to ensure it is baking evenly.
8. When finished, remove the brownies from the oven, set atop a cooling rack and get busy somewhere else. These babies need to be utterly cooled before consuming. If you attempt to eat them before they are properly cooled, they will crumble. When they are properly cooled, you can’t even tell they are eggless, I promise!

** Most popular brands of white and brown sugar are NOT vegan. An animal product called “bone char” is used in the bleaching or whitening process and therefore renders the sugar useless in vegan baking. Although I’m sure some vegans are not aware of this, it is better to use something else just in case. In this recipe I used 1/2 cup of sucanat, 1/2 cup organic cane sugar in the raw and 1 cup of organic demerera (just because I had all three!). Any sugar will do (I prefer 1 cup white and 1 cup brown for flavour) but if you need a truly vegan product, look for the sugars I mentioned.
 

Chocolate Caramel Bars
Recipe by:Carrie @ Deliciously Organic

Ingredients
FOR SHORTBREAD CRUST:
3 Tablespoons Rapadura (dehydrated Cane Juice)
1 teaspoon Maple Syrup
1-½ cup Plus 1 Tablespoon, Whole Wheat Pastry Flour
¼ teaspoons Sea Salt
9 Tablespoons Butter, Softened And Cut Into Tablespoons
_____
FOR CHOCOLATE-CARAMEL TOP:
10 ounces, weight Dark Organic Chocolate
1 cup 1/2 Cups Rapadura (dehydrated Cane Juice)
¼ cups Water
6 Tablespoons Butter
1 cup Heavy Cream
½ teaspoons Sea Salt, Plus 1 Tablespoon For Sprinkling
Preparation Instructions

Preheat oven to 350 degrees. Line an 8 x 8-inch square pan with unbleached parchment paper. Leave an overhang on all sides. Butter the parchment inside the pan and then set aside.

Start by preparing the shortbread crust. In the bowl of a food processor, pulse together rapadura, maple syrup, flour and salt to combine. Add butter and process until dough begins to come together. Pour dough out onto the pan and press evenly into the pan. Bake for 30 minutes, until golden brown.

Place chocolate in a large bowl and set aside. In a medium saucepan, heat rapadura and water over medium heat. Simmer until it reads 220 degrees on a candy thermometer, about 6-7 minutes. Remove from heat and add the cream and 1/2 teaspoon salt. Put the pan back over heat and bring to a boil, stirring until smooth. Pour mixture over the chocolate and let the mixture sit for 1 minute. Whisk together until smooth, and then pour mixture over crust. Refrigerate overnight.

To serve, carefully lift up on the parchment paper to release the bars from the pan. Cut bars using a knife dipped in hot water and then quickly dried. Sprinkle with sea salt. These bars can be kept in the fridge for at least 3 days. 


Fudgy Gluten-Free Brownies
Recipe by: glutenfreegirl


Ingredients
8 Tablespoons Unsalted Butter
4 ounces, fluid Bittersweet Chocolate
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
¼ teaspoons Fine Sea Salt
¼ cups Brown Rice Flour
¼ cups Tapioca Flour
Preparation Instructions

Prep work:

Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together.

Melting the chocolate:

Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture.

Making the brownies:

In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth.

Baking the brownies:

Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Slide the baking pan into the oven and set the timer for 25 minutes.

Finishing the brownies:

As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. (Don’t let any water splash up onto the brownies!) Let the brownies stay there until they have cooled completely.

These brownies taste best the next day, after an entire night of refrigeration. That makes the top crunchy, and the insides decadently chewy. However, I’m sure no one would suffer if you ate the brownies immediately, either.


No Bake Chocolate Peanut Butter Oatmeal Bars
Recipe by: Karly Campbel


Ingredients
¾ cups Butter
½ cups Packed Brown Sugar
1 teaspoon Vanilla Extract
3 cups Quick Cooking Oats
1 cup Semi-Sweet Chocolate Chips
½ cups Peanut Butter (smooth Or Chunky, Your Choice)
Preparation Instructions

1. Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. Press half of mixture into the bottom of a buttered 8 x 8 dish.

2. In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust, reserving a couple of spoonfuls to drizzle over the top.

3. Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust. Drizzle the remaining chocolate and peanut butter over the top of the bars.

4. Refrigerate for 3 hours before cutting and serving.

 
Gluten Free, Dairy Free Brownies
Recipe by: elanaspantry


Ingredients
1 jar (16 Ounces) Salted Almond Butter, Smooth Roasted
2 whole Eggs
1-¼ cup Agave Nectar
1 Tablespoon Vanilla Extract
½ cups Cocoa Powder
½ teaspoons Celtic Sea Salt
1 teaspoon Baking Soda
1 cup Dark Chocolate Chips
Preparation Instructions

In a large bowl, blend almond butter with a hand blender until smooth.

Blend in eggs, then blend in agave and vanilla. Blend in cocoa, salt and baking soda, then fold in chocolate chips.

Grease a 9 x 13 pyrex baking dish. Pour batter into dish. Bake at 325°F for 35 to 40 minutes.


Peanut Butter Bars from Grandma
Received by: megstermeter


Ingredients
9 Tablespoons Butter
2 cups Crunchy Peanut Butter
2 cups Powdered Sugar
2 cups Crushed Graham Crackers
12 ounces, weight Semi-Sweet Chocolate Chips
Preparation Instructions

1. Melt butter and mix with the peanut butter, sugar, and crushed graham crackers.
2. Spread mixture into a 13×9 pan.
3. Melt chocolate chips and spread on top.
4. Refrigerate for exactly 1/2 hour and cut into small-sized bars (they are rich). The chocolate will still be a little soft, but it makes it easier to cut. It’ll harden up with a little more time in the fridge.
5. Keep refrigerated until you are ready to enjoy!


Nutella Caramel Hazelnut Brownies
Added by bell'alimento


Ingredients
½ cups All-purpose Flour
⅓ cups Cocoa Powder
¼ teaspoons Baking Powder
1 pinch Salt
1 cup Sugar
½ sticks Unsalted Butter
2 whole Eggs
1 teaspoon Pure Vanilla Extract
¼ cups Nutella - Melted (more If Desired)
¼ cups Caramel Sauce - Melted
1 bag (8 Oz.) Small Bag Of Hazelnuts, Or More If Desired
Preparation Instructions

Preheat your oven to 350 degrees. Into a mixing bowl, add your flour, baking powder, salt and cocoa powder. Using a whisk, mix together and set aside. Into your stand mixer, add the sugar and butter; cream together. Add in eggs one at a time and mix well. Add in your vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick and sticky.

Spray an ovenproof dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to the bottom of the dish. Take HALF of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and spoon it on top of the brownie mixture covering the entire layer of brownie. Place the remaining brownie batter on top, smoothing it out. Place in the oven and bake for 30-40 minutes until sides are firm and center is no longer giggly.

Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

No escaping these temptations! Just ENJOY and keep coming back!


(All Photos courtesy of thePioneerWoman.com/ Tasty Kitchen Blog)