Peach Crumb Bars

 16 Tbsp unsalted butter, room temperature

1 cup sugar

2 egg yolks

1 tsp vanilla extract

2 1/3 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup apricot preserves

2 large ripe peaches

1 Tbsp brown sugar

 1 tsp cinnamon

1/2 tsp ground ginger

1.  In the bowl of an electric mixer, cream the butter and sugar until light and fluffy 3-5 minutes.  Add egg yolks one at a time, mixing between each addition until incorporated.  Add vanilla and mix.  The dough may look curdled but that is normal.

2.  Add the flour, baking powder, an salt.  Mix until just combined and no dry streaks remain, 1-2 minutes.

3.  Line an 8x8 baking dish with a parchment sling and butter the sides.  Add half of the dough to the prepared pa and press evenly to create the bottom crust.

4.  Spread jam on the bottom crust.  Line the sliced peaches over the preserves.  This usually takes three rows, an as long as the peaches are even,, overlap peaches if necessary. Sprinkle with brown sugar, cinnamon, and ground ginger.  Top with the remaining dough by breaking it into small pieces evenly over the peaches.

5.  Bake in a preheated 350 degree oven for 35-45 minutes.  If the top seems to be getting too brown, cover with foil.  The bars will become puffed an golden on the top an the edges should have a little bubbling from the preserves.

6.  Remove from the oven and let cool completely before cutting, at least 4 hours, IF not they will not cut well.  Remove parchment sling and cut into squares.

Recipe:  Wise Guide

Chocolate Chip Blondies

1 1/2 cups packed brown sugar

1/2 cup butter, melted

2 large eggs, lightly beaten, room temperature

1 tsp vanilla 

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup semisweet chocolate chips 

1.  In a large bowl, combine the brow sugar, butter, 

2.  Spread into a greased 13x9 inch baking pan.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 18-20 minutes.  Cool on a wire rack.  Cut into bars, eggs and vanilla just until blended.  Combine the flour, baking powder and salt; add to brown sugar mixture.  Stir in chocolate chips.

Strawberry Oatmeal Bars

 1 1/4 cups all-purpose flour

1 1/4 cups quick-cooking oats

1/2 cup sugar

1/2 tsp baking powder

1/4 tsp salt

3/4 cup butter, melted

2 tsp vanilla

1 cup strawberry preserves

1/2 cup sweetened shredded coconut

1.  In a bowl, combine first five ingredients.  Add butter and vanilla; stir until crumbly. Set aside 1 cup.  Press remaining crumb mixture evenly into an ungreased 13x9 inch baking pan.  Spread preserves over crust.  Combine coconut and reserved crumb mixture; sprinkle over preserves.

2.  Bake at 350 degrees for 25-30 minutes or until coconut is lightly browned.  Cool.

Apricot Bars

 3/4 cup butter, softened

1 cup sugar

1 large egg, room temperature

1/2 tsp vanilla

2 cups all-purpose flour

1/4 tsp baking powder

1 1/3 cups sweetened shredded coconut

1/2 cup chopped walnuts

1 jar (10 to 12 oz) apricot preserves

1.  Preheat oven to 250 degrees.  In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.  Beat in egg and vanilla.  In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well.  Fold in coconut and walnuts.

2.  Press two-thirds of dough onto the bottom of a greased 13x9 inch baking pan.  Spread with preserves; crumble remaining dough over preserves.  Bake 30-35 minutes or until golden brown.  Cool completely in pan on a wire rack.  Cut into bars.

Tip: To use softened butter quicker- shred it using the largest holes of your box grater.  The butter will reduce to a fluffy heap and soften faster.  Shredded butter is ready to use in your recipe right away.

Orange Cheesecake Bars

 For Crust:

2 cups flour

1 cup sugar

1 cup butter, softened and unsalted

For the Filling:

2 (8 oz) softened cream cheese

1/4 cup sugar

2 eggs

1 tsp vanilla

1 (20 oz) can mandarin oranges, drained

For the Topping:

2 cups sweetened shredded coconut

2 Tbsp melted butter

1. Preheat oven to 350 degrees.  Mix all crust ingredients inside a 9x13 inch pan. Can use a pastry blender. Press with your hands to the edges to form a crust.  Bake at 350 degrees for 20 minutes. Cool.

2.  Make the cream cheese mixture by combining all ingredients in a  large bowl. Fold in the mandarin oranges.  Pour into the cooled baked crust pan.

3.  In a small bowl combine the coconut and melted butter.  Sprinkle on top. Cover with foil and bake for 20 minutes.  Take off the foil and bake for another 20 minutes.  Serve.

Recipe:  the buttered home

Lemon Pie Bars

 2 1/4 cups all-purpose flour

1/2 cup confectioners sugar

1 cup butter, softened

4 eggs

1 1/2 cups white sugar

1/2 cup lemon juice

1 Tbsp lemon zest

1.  Preheat oven to 350 degrees. 

2.  Mix 2 cups of flour and confectioners sugar together.  Cut in the butter with a pastry blender.  Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.

3.  Bake 15 to 20 minutes or until golden brown.

4.  Beat together eggs, sugar, 4 Tbsp flour, lemon juice and lemon rind for at least 1 minutes.  Pour the mixture over the baked crust.

5.  Bake the bars another 20 minutes, or until the lemon topping has set.  Sprinkle with confectioners sugar when cooled.

Quick and Easy Brownies

 Prep Time:  15 min    Cook Time: 20 min   Total Time:  35 min

Serving: 20 bars

1 cup butter, melted

2 cups white sugar

1/2 cup cocoa powder

1 tsp vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/2 cup walnut halves, optional

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan.

2.  Combine all ingredients except walnuts.  Spread the batter into the prepared pan.  Decorate with walnut halves, if desired.

3.  Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet.  Cool on wire rack.

Chocolate Chip Cookie Bars

1 1/2 cups softened salted butter (3 sticks)
1 cup plus 2 Tbsp granulated sugar
1 cup plus 2 Tbsp brown sugar
3 large eggs
1/2 Tbsp vanilla
3 1/3 cups flour
1/2 Tbsp baking soda
1 tsp salt
3 cups chocolate chips
1 1/2 cups chopped nuts (optional)

1.  Prepare a 17x12 inch cookie sheet by spraying with cooking spray.  Preheat oven to 375 degrees.
2.  Beat butter adn sugar with an electric mixer until creamy and fluffy.
3.  Add eggs, one at a time, beating in between, then add vanilla, the flour, salt, and baking soda, mixing well.  Batter will feel more wet than a standard cookie dough.
4.  Gently fold in the chocolate chips  (and nuts if using).
5.  Spread batter into prepared pan.  Bake for 17-18 minutes or until golden brown.  These are easier to cut while warm.

Raw Chai Bars

Raw Chai Bars

8 servings Total Time: 30 min.

Base:

½ cup raw cashews

1 cup dates (pitted)

1/3 cup raisins

¾ cup raw pecans

¼ tsp sea salt

½ tsp cinnamon

¼ tsp ground ginger

nutmeg (freshly grated)

2 pinches ground cardamom

ground cloves (about 1/16 tsp)

¾ tsp pure vanilla extract (or the seeds scraped from 1 vanilla bean)

1 ½ tsp lemon juice (freshly squeezed)

½ tsp organic lemon zest

Frosting:

½ cup raw coconut butter (packed, not oil)

¼ cup pure maple syrup

1 tsp apple cider vinegar

2 pinches cinnamon

2 pinches sea salt

1. Line a loaf dish or similarly sized small pan with parchment paper.
2. Place the cashews, dates, and raisins in the food processor.
3. Pulse until the nuts and fruits are crumbly, then add the pecans and remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don't over-process, as pecans can make mixture too oily if overworked)
4. Transfer the mixture to the prepared loaf dish
5. Press the mixture firmly into the pan (using a small piece of parchment is easiest)
6. Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base.
7. Refrigerate for an hour or more until set. Cut into bar or squared and serve!

Cadbury Mini Egg Blondies

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 unsalted butter (melted)
1 cup brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
3/4 cup white chocolate chips
2 cups milk chocolate mini Cadbury eggs

1.  In a medium sized mixing bowl sift flour, baking soda and salt together.
2.  Add melted butter to the bowl of your electric mixer.
3.  Cream together with sugars.
4.  Add in vanilla, egg and egg yolk.  Mix until creamy.
5.  Slowly add in flour mixture until it is incorporated.
6. Add in white chips and gently fold in Mini Eggs.
7.  Spread batter into a greased 9x9 inch baking dish
8.  Bake at 325 degrees for aaboout 40 minutes or until a tooth pick is inserted in the center and comes out clean.
9.  Let the bars cool for 30 minutes before slicing.

Peanut Butter Cookie Dough Brownie Bars

1 (19.5 oz) Pillsbury Brownie Mix

2/3 cup vegetable oil (as listed on box)

¼ cup water (as listed on box)

2 eggs (as listed on box)

6 Tbsp peanut butter (divided)

½ cup peanut butter

1/4 cup salted butter, softened

½ cup granulated sugar

1 cup brown sugar

1/3 cup milk

1 Tbsp vanilla extract

2 cups all purpose flour

2 cups Peanut Butter M&M's

1. Cook your brownies according to directions on the box for a 9x13-inch pan.
2. Once they are out of the oven, take 3 Tablespoons of peanut butter and gently spread it over your warm brownies. Let them sit and cool.
3. With an electric mixer, cream the butter and ½ cup peanut butter until smooth.
4. Add the sugar, brown sugar, milk and vanilla, and mix until smooth. Carefully add the flour, and continue to mix at low speed until fully combined.
5. Spoon the cookie dough onto the cooled brownies and spread gently into an even layer.
6. Sprinkle on all of the M&M's so they are spread out across all the brownies.
7. Melt the last 3 Tbsp of peanut butter in the microwave (about 30 seconds) and drizzle over the brownies.
8. Cover and place in refrigerator until serving.

Sheet Pan Chocolate Chip Cookie Bars

Serves: 24

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

1 cup butter

1 ¼ cups brown sugar

¾ cup sugar

1 Tbsp vanilla extract

2 eggs

2 ¾ cups flour

1 tsp baking soda

1 tsp salt

2 ¼ cups mini semisweet chocolate chips, divided

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, brown sugar and sugar.
3. Add vanilla and eggs and combine.
4. Fold in flour, baking soda and salt.
5. Mix in 2 cups of mini chocolate chips.
6. Spray a 18”x13” sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
7. Sprinkle remaining ¼ cup chocolate chips on top.
8. Bake for 20-25 minutes or until middle is set up and edges are golden brown.
9. Let cool and cut into squares.

Sheet Pan Oatmeal Butterscotch Bars

Serves: 30

Prep Time: 10 minutes Cook Time: 22 minutes Total Time: 32 minutes

1 cup butter (softened)

1 cup brown sugar

¾ cup sugar

2 eggs

1 tsp vanilla extract

½ tsp cinnamon

½ tsp salt

1 tsp baking soda

1 ½ cups flour

3 cups old fashioned oats

2 cups butterscotch chips

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, brown sugar and sugar until fluffy.
3. Add eggs and vanilla and mix until combined.
4. Mix in cinnamon, salt, baking soda, flour and oatmeal and mix until well combined.
5. Fold in butterscotch chips.
6. Spray a half baking sheet (18”x13”x1”) with nonstick cooking spray and spread dough in pan.
7. Dough will be sticky, so use a rubber spatula and spread as evenly as possible.
8. Bake for 20-22 minutes, or until the edges are golden brown.
9. Let cool and cut into bars.

Sheet Pan Fudgy Brownies

Serves: 24

Prep Time: 10 minutes Cook Time: 40 Minutes Total Time: 50 minute

4 eggs

1 ½ cups unsweetened cocoa powder

1 tsp salt

1 ½ tsp baking powder

1 Tbsp vanilla extract

2 cups butter (melted)

4 cups sugar

2 ½ cups flour

1. Preheat oven to 350 degrees. Spray a half baking sheet (18”x13”x1”) with nonstick cooking spray; set aside.
2. In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
   Add salt and baking powder and mix until combined. Mix in vanilla. Add melted butter and sugar and mi until well combined. Mix in flour until well combined.
3. Spread in prepared baking sheet.
4. Bake for 35-40 minutes, or until an inserted toothpick comes out clean.

Lunch Lady Peanut Butter Bars

Serves: 24

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes

1 cup butter, softened

1 cup sugar

1 cup brown sugar, firmly packed

1 tsp vanilla extract

2 large eggs

2 ½ cups peanut butter, divided

2 cups old fashioned oats

2 cups flour

1 tsp baking soda

1 tsp salt

Frosting:

½ cup butter, softened

¼ cup milk

2 tsp vanilla

4 Tbsp cocoa powder

3 cups powdered sugar

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, sugar and brown sugar together.
3. Add vanilla, eggs, an 1 cup peanut butter; stir to combine.
4. Add oats, flour, baking soda and salt and mix until well combined.
5. Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
6. Bake for 15 minutes and remove from oven.
7. Drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt.
8. Let cool until peanut butter has set up.
9. While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
10. Cut into bars and serve.

Sheet Pan Chocolate Chip Cookie Bars

1 cup butter
1 1/4 cups brown sugar
3/4 cup sugar
1 Tbsp. vannilla
2 eggs
2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
2 1/4 cup mini semisweet chocolate chips, divided

1.  Preheat oven to 350 degrees
2.  In a large bowl, cream together butter, brown sugar and sugar.
3.  Add vanilla and eggs and combine
4.  Fold in flour, baking soda and salt
5.  Mix in 2 cups of minichocolate chips
6.  Spray a sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan
7.  Sprnke remaining 1/4 cup chocolate chips on top
8.  Bake for 20-25 minutes or until middle is set up and edges are golden brown
9.  Let cool and cut into squares

Lemon Bars

Crust:

2 cups flour

1/2 cup powdered sugar

1 cup butter

Filling:

4 eggs, at room temperature

1/3 cup fresh squeezed lemon juice (use 1/2 cup if you use bottled lemon juice)

2 cups sugar

1/4 cup flour

1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Combine crust ingredients in a bowl. Spray a 9x13 pan with cooking spray and then press crust mixture in the bottom. Bake for 20 minutes. Crust should become light brown in the middle and the edges a little darker brown. While the crust in baking combine all filling ingredients in the same bowl. Once the crust is done pour filling over warm crust and then place back in the oven for an additional 18 minutes. Take out of oven and garnish with powdered sugar and lemon zest. Let cool before cutting into them or else they will become a gooey mess!

 

Recipe by Scarlet

Snickerdoodle Brownies

2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp. vanilla
2 Tbsp. white sugar
2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking pan.

Get out three separate bowls.In a medium bowl, whisk together the flour, baking powder, salt and set aside.In small bowl, combine the white sugar and cinnamon, set aside. In a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth.  Add the flour mixture to the egg mixture and beat until well blended.  Spread the mixture into the 9x13 baking dish.  Sprinkle the sugar cinnamon mixture evenly over the batter.  Bake for 25-30 minutes or until it springs back when you touch it.  Let the brownies cool on a wire rack for a bit and serve.

German Chocolate Cake Bars

1 box German Chocolate Cake Mix
1/3 cup oil
2 large eggs

Frosting:
11 oz. bag caramel bits
3 Tbsp. heavy cream
2 cups sweetened shredded coconut
2/3 cup finely chopped pecans

Preheat oven to 350.  Spray a 9x9 or 7x11 pan with baking spray and set aside.  Mix together cake mix, oil, and eggs on medium low speed until combined- mixture will be thick.  Press mixture into prepared pan and bake for 15 minutes, until edges are set and center is puffy.  Remove from oven and let cool for 30 minutes.
 Prepare frosting:  In a microwave safe bowl, microwave caramel bits and heavy cream stopping to stir every 30 seconds until smooth.  Stir in coconut and pecans.  Spread over bars.  Let cool completely before cutting to serve.

Caramel Apple Butterfinger Bars

2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 1/4 cups butter, melted
2 cups Granny Smith apples- peeled, cored and sliced VERY thin
1 jar caramel ice cream topping
1/2 cup all-purpose flour
5 regular size Butterfinger Bars, roughly chopped

Preheat oven to 350.  Line a 9x13 pan with foil and spray well with nonstick spray.  In a large bowl, combine flour, brown sugar, quick oats, and baking soda.  Stir in melted butter until completely mixed in.  Press 3/4 of mixture into pan and bake for 9 minutes.  Spread apple slices evenly over crust. 
In a small pan, heat caramel and flour over medium heat until it starts to bubble.  Remove from heat and pour over apple slices.  Sprinkle Butterfinger pieces over the top, and top with remaining crust mixture, crumbling evenly over bars.  Bake for 20 minutes or until golden brown.  Remove and let cool to room temperature before covering with foil and chilling completely.