Peanut Butter Swirl Brownies

This is one recipe for Peanut Butter Swirl Brownies you will love… guaranteed! .. Why??? Well .. if you love chocolate and peanut butter.. and want a recipe you can use with a “from scratch recipe” or… drum roll please…. a boxed brownie mix…this recipe is for you!

The Brownie portion of the recipe is my Chewy Fudgy Brownie recipe... you can use your own recipe or a boxed brownie mix.

TIPS

I tried a number of things.. and they were just not what I would call blog worthy… I simply don’t post a recipe until I think it is perfect. 

I tried the Barefoot Contessa recipe.. and while she has a killer brownie recipe.. I was not impressed with the peanut butter swirl.  She simply swirls creamy peanut butter in her brownie.. I tried it.. it tasted flat… and didn’t mesh well with the brownie.

With all that said.. I know when you see I add powdered sugar to the peanut butter you will be tempted to cut the amount back or out altogether… just don’t… trust me… you won’t be sorry.  It isn’t overly sweet and enhances the peanut butter flavor.

Don't substitute granulated sugar for the powdered sugar... it just doesn't work as well.

Now to adapting this recipe with your favorite brownie recipe.. from scratch or boxed… simply mix the peanut butter mixture and swirl it in.. you will need to adjust the baking time slightly.  I can’t estimate the additional time on your recipe.. but about 10 minutes should do it for a 9 x 13 pan of brownies, it does for mine when I use a boxed mix.

The top doesn’t always bake smooth.. sometimes where the peanut butter is heaviest it will sink a bit… it really won’t matter… they are absolutely delicious and the slight uneven top won’t show once they are cut.

Speaking of cutting them.. they cut very easily.. just make sure they are completely cooled.

As for my brownie recipe, I used unsweetened chocolate... not powder... the chocolate comes in 1 oz. squares in a box of 8. You can find it in the baking aisle of the supermarket.

I line my pan with foil for easy removal (see my previous Tip of the Day about using foil to line your pan)... I use Reynolds Wrap Non-stick foil... it's the best. I still lightly sprayed the foil with cooking oil to be sure they would come out easy.

If using my brownie recipe for the brownie portion of the recipe... they are usually pretty wet when first baked… so I added an additional few minutes when baking them with the peanut butter swirl... again...be sure to cool them completely before lifting them out of the pan and cutting them.

I cut mine and put them on a serving plate… then covered them with plastic wrap. They are absolutely the best brownies the second day.
 
Want a decadent dessert?…. Try some vanilla ice cream with these.. maybe drizzle a little chocolate syrup for a fabulous brownie sundae.

I hope you try this super easy recipe! 






Recipe:  Peanut Butter Swirl Brownies

All you need:

For the Brownies:

(optional, or you can use your own recipe or boxed mix)

4 oz. unsweetened chocolate

2 Sticks (1 cup) butter, cut into 2 tablespoon chunks

2 ½ cups sugar

½ teaspoon salt

4 large eggs

1 teaspoon vanilla

1 ¼ cup flour

For the Peanut Butter Swirl:

1 cup smooth peanut butter

2/3 cup powdered sugar

4 tablespoons melted unsalted butter

2 teaspoons vanilla

All you have to do:

Preheat oven to 350 degrees F.

Line a 9 x 13 baking pan with non-stick foil. (I use Reynolds Wrap)

Lightly spray the foil with cooking spray.

Place the 4 ounces of unsweetened chocolate and the butter chunks in a medium bowl.

Cover the bowl with a piece of waxed paper.

Microwave on high for about 3-4 minutes, or until the butter and chocolate have melted. Stir at 1 minute intervals.

Let the chocolate mixture cool about ½ hour.

In a mixing bowl, beat the eggs until light and frothy, add the salt and the sugar.

Beat the mixture for about a minute.

Fold the chocolate mixture into the egg mixture.  Stir in the vanilla.  Stir in flour.

Spread the brownie mixture into the prepared pan.

In a medium bowl, combine the peanut butter, powdered sugar, melted butter and vanilla.  Stir until smooth.

Drop small spoonfuls of the peanut butter mixture all over the top of the brownie mixture.  Using a knife, gently swirl the peanut butter mixture through the brownie mixture.

Bake in a 350 degree oven for 40-43 minutes.

Cool completely before lifting the brownies out of the pan.

Store on a plate covered with plastic wrap.

Coconut Caramel Brownies

 

Fabulous! Fabulous! Fabulous!  These Coconut Caramel Brownies are a Brownie lover’s dream!  Coconut.. Caramel.. Brownies… sinfully good… so easy to make!

The beauty of this recipe is that you can use any brownie recipe you prefer… including any boxed variety you love.

TIPS

As I mentioned.. you can use a “from scratch” brownie recipe or a boxed mix.  If you want a great Chewy Fudgy Brownie recipe.. click here.

Chewy brownies work best… I find the cake like brownies to be a bit dry.. but we’re a “Chewy Brownie”  household.

I wrote the recipe for 30 Kraft caramels…. You can get 30 out of their small bag of caramels….I had about 6 left out of the small bag… something to munch on while baking…

Make sure you refrigerate the brownies before cutting… they will be stiff… but will cut cleanly. 

I used my pizza cutter to cut them…. So easy!

Line your pan with non-stick foil… be sure to leave over-lap over the sides… so they can easily lift out of the pan and onto a cutting board.. clean up is easy and it makes it easy to cut them.

To get the striping…use ½ container of canned frosting… melted slightly in a microwaveable bowl in the microwave … melt on high for about 45 seconds… stir after 15 second intervals… until it’s runny but thick enough to drizzle.  Microwaves vary so be sure to stir after each 15 seconds.

You can also melt ½ cup of chocolate chips.. which I tried this time.. it’s thicker and harder to “drizzle”… I prefer using the canned frosting.. but if you don’t have it on hand.. use the chips.. melt them in the microwave and stir after 15 sec intervals… it will probably be too thick to “drizzle”.. so use two coffee spoons and drag a bit of chocolate in diagonal stripes .

These will soften up again after they come out of the fridge … so cut them and leave them out for about 20-30 minutes before serving if you prefer softer brownies.

These do not have to be stored in the fridge but can be.. it’s up to you.

These are just heavenly!

Recipe:  Coconut Caramel Brownies

All you need:

9 x 13 pan of brownies (from scratch or boxed mix)

½ cup heavy cream

30 Kraft caramels, unwrapped

2 cups sweetened shredded coconut

½ can of canned frosting, melted *See TIPS

All you have to do:

Bake your brownies according to your recipe.  Allow to cool completely.

Place the heavy cream and the unwrapped caramels in a medium saucepan.  Cook over medium heat, stirring frequently.  Heat and stir until completely melted and smooth.  Remove from the heat and stir in the coconut.

Spread the coconut mixture over the brownies.  Drizzle the melted chocolate frosting over the brownies in diagonal stripes.

Refrigerate the brownies for about 30 minutes.  Cut into squares and serve.

Peanut Butter Swirl Brownies

This is one recipe for Peanut Butter Swirl Brownies you will love… guaranteed! .. Why??? Well .. if you love chocolate and peanut butter.. and want a recipe you can use with a “from scratch recipe” or… drum roll please…. a boxed brownie mix…this recipe is for you!

The Brownie portion of the recipe is my Chewy Fudgy Brownie recipe... you can use your own recipe or a boxed brownie mix.

TIPS

I tried a number of things.. and they were just not what I would call blog worthy… I simply don’t post a recipe until I think it is perfect. 

I tried the Barefoot Contessa recipe.. and while she has a killer brownie recipe.. I was not impressed with the peanut butter swirl.  She simply swirls creamy peanut butter in her brownie.. I tried it.. it tasted flat… and didn’t mesh well with the brownie.

With all that said.. I know when you see I add powdered sugar to the peanut butter you will be tempted to cut the amount back or out altogether… just don’t… trust me… you won’t be sorry.  It isn’t overly sweet and enhances the peanut butter flavor.

Don't substitute granulated sugar for the powdered sugar... it just doesn't work as well.

Now to adapting this recipe with your favorite brownie recipe.. from scratch or boxed… simply mix the peanut butter mixture and swirl it in.. you will need to adjust the baking time slightly.  I can’t estimate the additional time on your recipe.. but about 10 minutes should do it for a 9 x 13 pan of brownies, it does for mine when I use a boxed mix.

The top doesn’t always bake smooth.. sometimes where the peanut butter is heaviest it will sink a bit… it really won’t matter… they are absolutely delicious and the slight uneven top won’t show once they are cut.

Speaking of cutting them.. they cut very easily.. just make sure they are completely cooled.

As for my brownie recipe, I used unsweetened chocolate... not powder... the chocolate comes in 1 oz. squares in a box of 8. You can find it in the baking aisle of the supermarket.

I line my pan with foil for easy removal (see my previous Tip of the Day about using foil to line your pan)... I use Reynolds Wrap Non-stick foil... it's the best. I still lightly sprayed the foil with cooking oil to be sure they would come out easy.

If using my brownie recipe for the brownie portion of the recipe... they are usually pretty wet when first baked… so I added an additional few minutes when baking them with the peanut butter swirl... again...be sure to cool them completely before lifting them out of the pan and cutting them.

I cut mine and put them on a serving plate… then covered them with plastic wrap. They are absolutely the best brownies the second day.
 

Want a decadent dessert?…. Try some vanilla ice cream with these.. maybe drizzle a little chocolate syrup for a fabulous brownie sundae.

I hope you try this super easy recipe! 

Recipe:  Peanut Butter Swirl Brownies

All you need:

For the Brownies:

(optional, or you can use your own recipe or boxed mix)

4 oz. unsweetened chocolate

2 Sticks (1 cup) butter, cut into 2 tablespoon chunks

2 ½ cups sugar

½ teaspoon salt

4 large eggs

1 teaspoon vanilla

1 ¼ cup flour

For the Peanut Butter Swirl:

1 cup smooth peanut butter

2/3 cup powdered sugar

4 tablespoons melted unsalted butter

2 teaspoons vanilla

All you need to do:

Preheat oven to 350 degrees F.

Line a 9 x 13 baking pan with non-stick foil. (I use Reynolds Wrap)

Lightly spray the foil with cooking spray.

Place the 4 ounces of unsweetened chocolate and the butter chunks in a medium bowl.

Cover the bowl with a piece of waxed paper.

Microwave on high for about 3-4 minutes, or until the butter and chocolate have melted. Stir at 1 minute intervals.

Let the chocolate mixture cool about ½ hour.

In a mixing bowl, beat the eggs until light and frothy, add the salt and the sugar.

Beat the mixture for about a minute.

Fold the chocolate mixture into the egg mixture.  Stir in the vanilla.  Stir in flour.

Spread the brownie mixture into the prepared pan.

In a medium bowl, combine the peanut butter, powdered sugar, melted butter and vanilla.  Stir until smooth.

Drop small spoonfuls of the peanut butter mixture all over the top of the brownie mixture.  Using a knife, gently swirl the peanut butter mixture through the brownie mixture.

Bake in a 350 degree oven for 40-43 minutes.

Cool completely before lifting the brownies out of the pan.

Store on a plate covered with plastic wrap.

Recipe: Shamrock Rice Krispie Treats

Need a last minute idea for the kids on St. Patrick's Day?  Look no further.. these adorable green shamrock treats will be a hit!

Make it a family affair..... a fun activity they can help with....

TIPS

If you don't have a shamrock cookie cutter... make regular krispie treats ..just use the food coloring and make 'em green.

I like to use marshmallow fluff instead of marshmallows... it melts so much faster and it's always smooth.

If you do use marshmallows... make sure they're fresh.. older ones melt horribly.

Don't use diet, reduced calorie or tub margarine.

Mix the green food coloring into the melted marshmallow mixture... add a few drops at a time to get to the color you want.

Make sure you spray the cookie cutter with cooking oil spray... it will make cutting them into shape easier.

Have fun!

Recipe:  Shamrock Rice Krispie Treats

All you need:

3 tablespoons butter or margarine

1 jar (7 oz size) marshmallow fluff

                OR

1 pkg. (10 oz size about 40) marshmallows

                OR

4 cups mini marshmallows

6 cups Kellogg's Rice Krispies cereal

Green food coloring

All you need to do:

Melt the butter or margarine in a large pot over low heat.  Add marshmallows OR marshmallow fluff and stir until the marshmallows have completely melted.  Remove from the heat.

Add drops of green food coloring and stir well until no streaks remain and the color is the shade of green you want.

Stir in the Rice Krispies.

Spray a 9 x 13 baking pan with cooking oil spray.  Pour the Rice Krispie mixture into the prepared pan and press evenly into the pan using a piece of waxed paper or a spatula.  Allow to cool.  Cut into shamrock shapes using a cookie cutter that has been sprayed with cooking oil or cut into 2 inch squares.

Store in an airtight container for up to 2 days (if they last that long!).

Recipe: Oatmeal Caramel Apple Bars

This recipe for Oatmeal Caramel Bars is soooo easy... I mean really, really easy!   They're absolutely delicious... the perfect combination of flavors... truly!

This is a Betty Crocker recipe that I altered very slightly... but in my opinion .. it makes all the difference.  Instead of using a 9 x 13 dish... I use a slightly smaller baking pan.. an 7 x 11.  In my opinion, the crust is just a bit too thin with the larger size baking pan.  The smaller pan is just perfect.

If you don't own that size.. I highly recommend you buy one.. they're not expensive and they're perfect for making  bar cookies.

TIPS

These tend to be sweet so if you're bringing them for a food day at work or a church supper.. make the pieces small...  they can always go back for seconds.

Cut the butter into small cubes... really small cubes, makes cutting it into the oatmeal cookie mix easier.

I used Hershey's Caramel Topping.. it really is the best for recipes like this... the ones in the squeeze bottles are too thin.

I used a Granny Smith apple.. the slight tartness of the apple offsets some of the sweetness.  The sweeter apples make this almost too sweet.

I line my pan with non-stick foil, all you have to do is lift it out and cut it... makes cutting bar cookies a snap.

I still spray the foil generously with cooking oil spray.  Butter flavor cooking oil spray is perfect for this recipe.

Allow this to cool completely, a couple of hours before attempting to cut it.

This makes a fabulous dessert with a scoop of vanilla ice cream!

Recipe:  Oatmeal Caramel Apple Bars

All you need:

1 stick of COLD butter (1/2 cup),  diced

1 pkg. Betty Crocker Oatmeal Cookie Mix

1 egg, slightly beaten

1 medium size Granny Smith apple, peeled, cored and finely diced

3/4 cup Hershey's Caramel Topping

1/4 cup flour

Cooking oil spray (Butter flavor preferred)

All you need to do:

 Preheat the oven to 350 degrees F.

Line a 7 x 11 baking pan with non-stick foil.  Spray the foil generously with Butter flavor cooking oil spray.

Put the cookie mix into a medium bowl.  Add the butter cubes and using a pastry blender cut the butter into the cookie mix until it looks like small pebbles.

Add the egg and using a spoon mix until incorporated into the mix.

Remove 1 1/2 cups of the mixture and set it aside.

Press the remaining mixture into the prepared pan.  Bake for 15 minutes.

While baking, in a small bowl, combine the caramel topping with the flour, stir until completely mixed.

When the crust comes out of the oven, sprinkle the apple over it.  Drizzle the caramel topping mixture over the apples.  Sprinkle the reserved crumb mixture over the apples and topping.

Bake for 20-25 minutes or until crumbs are golden brown.  (I baked mine for 25 minutes).

Cool completely (at least 2 hours) before cutting.

Recipe: Cream Cheese Brownie Bites

Who doesn’t love Cream Cheese Brownies? Making them into bite sized is… well… perfect! Perfect for snacks … perfect for a party dessert tray… perfect to bring to a food day at work….

TIPS

You can use my Brownie recipe… or yours.. or even a boxed mix…. whichever way you prefer.

The cream cheese needs to be softened…. I made the mistake of letting it soften too much and the cream cheese mixture got too runny…. If that happens to you… store it in the fridge for about 30 minutes.. give it a good stir … if it’s creamy but not runny .. you are good to go.

If it did get too runny.. don’t be tempted to use it anyway without stiffening it up in the fridge.. I did that and while they tasted good.. you could barely taste the cream cheese swirl… they just tasted like brownies.

If you forget to set the cream cheese out of the fridge to soften.. you can soften it quickly…. click here for instructions.

Make sure to use non-stick mini muffin tins… the newer ones are the better ones to use.. their coating is much better and the bites pop out easily.

I used a melon baller to put the batter in the mini muffin well… it made it much easier to put it neatly in the well…. I didn’t fill the melon baller completely up.. you will need to adjust how much to scoop into the melon baller based on the size of the baller and your tin’s well.

This recipe makes approximately 48 Cream Cheese Brownie Bites.

Although I also listed the instructions to use mini paper cupcake wrappers… I recommend you don’t use them…. they sometimes stick in the wrappers… I, personally, have better luck just using non-stick mini muffin tins that are sprayed with cooking oil spray.

These are quick and easy to make… great for tail gate parties and party trays… a great addition to an assortment.






Recipe: Cream Cheese Brownie Bites

All you need:

Brownie Batter (my Recipe or yours or boxed)

For the Cream Cheese Swirl portion:

4 ounces Philadelphia Brand Cream Cheese
2 tablespoons butter, softened
¼ cup sugar
1 egg
2 tablespoons flour
½ teaspoon vanilla extract

All you need to do:

Preheat the oven to 350 degrees F.

Spray 4 mini muffin tins (12 mini muffins each) with cooking oil spray (butter flavor preferred)

OR

Fill each mini muffin tin with a mini paper cupcake cup.

Prepare the brownie batter according to the instructions of the brownie recipe you are using. Set aside.

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

Add the egg and beat the mixture.

Add the flour and the vanilla extract, mix well.

Fill each 1/3 full with brownie batter.

Using a small spoon or melon baller (see TIPS), drop cream cheese batter on top of the brownie batter… the mini muffin well should be about 2/3 full.

Using a small blunt knife… swirl the chocolate and cream cheese batters. (I usually stuck the knife in toward the bottom and pull up so the brownie batter comes up to swirl in the cream cheese layer).

Bake 18 minutes.

Let cool in the pan for about 5 minutes.

Remove them from the pan and allow to cool on a rack.

Recipe: Cherry Cheesecake Brownies

What more can I say? This Cherry Cheesecake Brownie with it's combination of an ooey gooey brownie base…. a sweet cream cheese layer swirled with cherry pie filling…. simply addictive! …just ask my son… who simply worked his way through the batch one piece at a time… well maybe two pieces at a time or two…

The brownie layer can be made from scratch… or from a brownie mix… just use your favorite… and if you like cake-like brownies.. bake it for the time listed… if you like a gooey brownie better.. bake it a bit less… either way… you can’t go wrong with this recipe.

TIPS

As I mentioned … you can use a box mix for the brownie layer or my brownie recipe.. either one will work just fine.

I use Philadelphia brand Cream Cheese… in my opinion it’s the best.. and why skimp on something that tastes this good.

Click here for instructions to soften cream cheese quickly (if you don’t wait for it at room temperature).

You can make this with a lower fat cream cheese… just substitute it for the regular cream cheese.

The easiest way to spread the cream cheese mixture over the brownie layer is to drop spoonfuls all over the brownie layer.. then gently spread it with the back of a spoon.

Make sure to line your pan with foil and have it over hang a bit over the side so you can easily lift it out of the pan. It will lift out easiest after cooling completely. The stronger the foil … the easier it will be.

Move quickly because if it isn’t completely cooled it may want to break apart on the lift out of the pan… grab opposite ends and lift quickly .. onto a cutting board that you have next to the pan.

Don’t over swirl this… just enough to get the pie filling “anchored” into the cheesecake layer.

Store in the fridge in an airtight container… don’t worry about it taking up too much room… it won’t be around long… for sure!








Recipe: Cherry Cheesecake Brownies

All you need:

For the Brownie Layer:

Homemade recipe or
Your favorite brownie mix, mixed according to package instructions

Cheesecake Layer:

2 packages (8 oz. each) cream cheese, softened
1 large egg
½ cup sugar
1 teaspoon vanilla
1 can (21 oz.) cherry pie filling

All you need to do:

Preheat the oven to 350 degrees F.

Line a 9 x 13 pan with foil (non-stick foil works best).

Spray the foil with cooking oil spray (butter flavor preferred).. spray even if you are using non-stick foil.

Mix the brownies according to the recipe or the box instructions.

Spread the brownie mix evenly into the prepared pan.

In a mixing bowl, beat the cream cheese, sugar, egg and vanilla.

Spread the cream cheese mixture over the brownie layer (see Tips)

Drop spoonfuls of cherry pie filling over the cream cheese layer, using the entire can of pie filling.

Using a knife, swirl the pie filling and the cream cheese mixture. It’s okay if you get some of the brownie layer in the swirl… but I would try and avoid that as much as possible… just don’t put the knife all the way down to the bottom of the pan when you are swirling.

Bake for 50-55 minutes (50 minutes should be a little gooey … 55 minutes the brownies will be a bit more cakey). The center will still jiggle a little if you shake it when you take it out of the oven).

Cool for at least 4 hours.

After cooling completely, lift the brownies out of the pan using the foil… place on a cutting board and cut into squares.

Store in an airtight container in the fridge.

Recipe: Cappuccino Praline Bars

Are you a cappuccino lover? If you are… then these bar cookies are for you. These are easy to make… and are a great addition to a dessert or sweet tray. I cut most of mine into small, bite sized pieces so they would add to the variety of my holiday assortment. Of course… I did cut a few into typical “bar size” for my taste tester… who deemed them “pretty good” as he reached for another one…

This is a Betty Crocker recipe I found while searching for an old Cappuccino bar cookie recipe I have lost… while it wasn’t exactly what I was looking for.. I’m glad to have found it… it is delicious!

I made a few changes to the directions… nothing major… I added the espresso to the large mixing bowl and the other ingredients when making the crust not the other way around… and I beat the eggs a bit before mixing them with the other ingredients for the filling… I also noted a recommended change in pan size… see the tips below.

The original recipe called for butter or margarine.. I highly recommend you use butter… the flavor of the butter adds to this bar cookie.

TIPS

Definitely use espresso coffee granules… they are readily available in supermarkets… even Walmart… it’s not expensive and it really does add to the flavor of baked goods calling for it.

The recipe called for a 13 x 9 pan.. I used an 11 x 7 pan and I’m glad I did… these are thin bar cookies… I think a 13 x 9 pan would produce a bar cookie that is too thin… the 11 x 7 worked perfectly.

I always line my pans with non-stick foil… so they don’t stick… and they’re easy to lift out of the pan for easy cutting and clean-up. I did grease the foil as instructed in the recipe anyway to be sure they would come out easily.

When lining a pan with foil… shape the foil on the outer surface first.. then flip the pan over and place the foil in it … it makes getting the foil into those corners easier.

When pressing the crust into the pan… which can be a pain.. be patient and do it slowly.. it’s worth the trouble… to make it a bit easier.. when you dump the crust mixture in the pan.. try to spread it evenly over the bottom of the pan before starting to press it into the pan.

I hope you enjoy this delicious sweet treat!






PRINT RECIPE

Recipe: Cappuccino Praline Bars

All you need:

For the Crust:

1 teaspoon instant espresso coffee granules
2 teaspoons very hot water
½ cup (1 stick) butter
¾ cup sugar
1 ¼ cups all-purpose flour
¾ cup toffee bits (not chocolate covered)

For the Filling:

1 tablespoon instant espresso coffee granules
1 tablespoon very hot water
2/3 cup sweetened condensed milk (not evaporated)
1 cup sugar
3 eggs
2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

All you need to do:

Preheat the oven to 325 degrees F.

Line a 13 x 9 or 11 x 7 pan (see tips…I recommend the 11 x 7 size) with foil.

Grease the sizes and bottom with shortening, then lightly flour it.

In a small cup, mix the espresso granules with the hot water.

Using a mixer fitted with the paddle attachment, beat the butter, sugar and espresso on medium speed until fluffy.

Lower the speed to low and gradually add the flour until well blended.

Press the mixture into the bottom of the pan. Sprinkle ½ cup of the toffee bits over the crust and gently press them into the crust.

Bake the crust for 15 to 17 minutes or until the edges are light golden brown. I did mine for 17 minutes… the color really didn’t change all that much… it turned a little darker and the color was all over not just at the edge… also remember I used the 11 x 7 size pan.

Meanwhile, mix the espresso for the filling with the hot water. Set aside.

In a mixer bowl beat the eggs until well mixed… add the sweetened condensed milk and the sugar and beat on medium speed until well blended… add the espresso (already mixed with the hot water in previous step). Beat until well blended.

Add the flour, baking powder and salt, mix well.

Pour the filling mixture over the hot crust.

Return the pan to the oven and bake for 28 to 33 minutes (mine took 30 minutes…. also remember I used the 11 x 7 size pan) or until set.

Remove the pan from the oven and immediately sprinkle the remaining toffee bits over the top.

Allow to cool in the pan on a rack for an hour. Lift the foil out and place on a cutting board and cut into desired size pieces.

Store in an airtight container.

Recipe: Smores Brownies

These Smores Bownies are a decadent mixture of all those things Smores lovers want and more… gooey chocolate … graham crackers and of course… marshmallows… beware they are addicting!

Put these out on football night and watch them disappear! Make them ahead and pop them in the microwave to reheat or eat them at room temperature… just delicious!

This recipe is from Betty Crocker… I made some adjustments…. Instead of the brownie mix called for, I used Betty Crocker’s Fudge Brownies – Traditional Chewy Brownie Mix…. the original brownie mix is way too sweet to use for this recipe.

TIPS

I used an 11 x 7 inch pan… anything smaller will make the brownie layer too thick.

I made the brownies chewy… you definitely want a chewy brownie not a cakey brownie. I’ve used this mix for years… I bake them for exactly 26 minutes.

You can use any brownie recipe you prefer, if you want to make these from scratch. I have an excellent brownie recipe you may want to consider making.

Line your pan with non-stick foil… leave a little over-hang so you can grab the foil to lift out the brownies from the pan… I would have to say this step is a must for these brownies… infinitely easier to get out of the pan this way.

Don’t have non-stick foil?... line your pan with foil and grease the foil as directed in the brownie directions. I also lightly grease the non-stick foil to ensure no sticking.

Use a wet knife to cut these, otherwise they will be difficult to cut.

The original recipe called for Hershey’s Chocolate bars… Warren bought me the really big ones… which were really too thick… use the smaller bars, which are thinner… in fact… those little ones you give out at Halloween would be perfect. The recipe says to break them into 1 inch pieces… mine were hard because the candy bars were so thick… so I cut them into smaller pieces.

Making these for kids?..... Use Teddy Grahams for the graham crackers… they will look adorable.

Try these … you’ll love ‘em!






Recipe: Smores Brownies

All you need:

Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix (18.3 oz)
Water, oil and eggs called for in the brownie directions

About 2 cups of mini marshmallows

4 graham crackers, broken into small pieces

Hershey’s Milk Chocolate Bars, broken into 1 inch pieces (see Tips)

All you have to do:

Preheat the oven to 350 degrees F.

Line an 11 x 7 pan with non-stick foil. Grease the bottom of the pan.

Prepare the brownies according to package directions.

Remove the brownies from the oven when done… Set the oven on broil.

Quickly sprinkle the brownies with the mini marshmallows and graham cracker pieces.

Place under the broiler for about 30-60 seconds or until the marshmallows are lightly browned. Watch them closely, they will burn quickly.

Remove from the oven and sprinkle with the chocolate pieces.

Cool for about 30 minutes, then cut with a wet knife (see Tips).

Serve warm or at room temperature.

Recipe: Chocolate Chip Cheesecake Bars

This quick and easy recipe for Chocolate Chip Cheesecake Bars is perfect to make for bringing to work for a food day or maybe a dessert for watching the cake… it goes together in not time.. and is absolutely delicious!

It’s a shortcut recipe from the folks at Betty Crocker… and uses a cookie mix for the base… yes .. I know.. the blog snob will heart failure… yet another easy recipe that doesn’t take hours to make from scratch.. horrors!!! … how can you possibly make anything that uses a shortcut??? Well I don’t know about you.. for me.. it’s all about the taste… not about the labor… I’m more than willing to work in the kitchen if I have to… but if I don’t… all the better!

TIPS

There were a number of problems with this recipe… I made a few adjustments to the recipe and directions…

I read the reviews on the site and agree with them… this recipe does not make enough for a 9 x 13 pan… pure and simple… so you have a couple of choices here… if you have your heart set on a 9 x 13 size pan… make a double recipe of the crust and press what’s left into a medium to large cookie … decorate it and everyone will think you baked it just for the cookie cake….

If you do double the crust for the 9 x 13 pan.. you don’t have to double the cheesecake part.. that amount worked perfectly.

Another option… is to use a smaller pan… I used an 7 x 11 pan and the crust was fine… but.. I didn’t have enough crumb mixture left to do a crumb topping…. next time I won’t bother to even try to put a topping on it… it doesn’t really need it…

I kept the name of the recipe the same as the original… but it really is misleading… the original recipe uses an oatmeal chocolate chip cookie mix… I scanned the recipe before going to the store and missed that.. and bought a chocolate chip cookie mix… when I realized my mistake.. I made them anyway… they were excellent … so it’s up to you which one to use.

I lined my baking pan with non-stick foil… let the foil over hang a bit… this way all I had to do was lift them out of the pan onto a cutting board to cut… I still sprayed the foil with cooking oil spray to be sure they didn’t stick.

I got my cream cheese very soft… and it was a snap to make the filling… if you need to soften the cream cheese quickly.. click here for tips.

I refrigerated mine overnight, and they cut fine as long as I wiped the blade in between cuts… the Betty Crocker people suggest using a wet knife and wiping the blade after each cut…

Try these… you will like them!






Recipe: Chocolate Chip Cheesecake Bars

All you need:

Crust:

½ cup cold butter
1 pouch (1 lb. 1.5 oz.) Betty Crocker Chocolate Chip Cookie Mix (see Tips)
1 egg, slightly beaten

Cheesecake Filling:

2 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla

All you have to do:

Preheat oven to 350 degrees F.

Line a baking pan (7 x 11 inch) … see tips for baking pan size… with non-stick foil. Spray the foil with cooking oil spray and set aside.

In a large bowl, cut the butter into the cookie mix with a fork or pastry blender until well distributed.

Stir the beaten egg into the cookie mix mixture until it’s crumbly.

If using 1 mix… press all of the mixture into the bottom of your prepared pan…. if using 2 mixes… press 3 cups (for a 7 x 11 pan) or 4 cups for a (9 x 13 pan)… reserve the rest for a crumb topping and another use (see tips)

Bake for 15 minutes. Remove from the oven.

Meanwhile, in a medium bowl beat the cream cheese and sugar until smooth. Add the eggs and vanilla and beat until well mixed.

When the crust comes out of the oven, pour the cheesecake mixture over the crust. If you are using 2 cookie mixes… you will have enough to sprinkle some of the cookie mix mixture over the top for a crumb topping… and use the leftovers for a large cookie “cake” as an extra (see tips).

If you only use 1 cookie mix… that’s fine.. these will taste wonderful without the topping.

Bake 25-30 minutes or until a light golden brown and firm to the touch (mine took 30 minutes).

Cool 30-40 minutes, then refrigerate at least 2 hours or overnight.

Lift the foil out of the pan and place the bars on a cutting board and cut into bars using a sharp knife. For clean cuts, wipe the blade in between cuts.

Recipe: Peanut Butter Chocolate Bars

These delicious Peanut Butter Chocolate Bars were a “Bake-Off” winner at my job about 10 years ago… at the time, I worked for a very large company and management got together and decided to have a Bake-Off with the management team baking and have the staff decide the winner… it was a blind taste test so we couldn’t play favorites… these Peanut Butter Chocolate Bars were the hands down winner… they were just like Reese’s Pieces Peanut Butter Cups only better… if that’s even possible.

My boss was a single…“No-Bake kinda guy”…. He was all for the idea of a Bake-Off until he realized that included him….. yes… the top boss had to participate and …. to everyone’s surprise… the “No-Bake kinda guy” won. He got totally insulted when we wondered if he had paid his mother to make them… he had made them all… enough to feed all 120 of us… and then some.

What surprised us even more.. it was a no bake recipe…

He happily shared the recipe… which I lost a few years ago… I saw a recipe online about two years ago.. I knew it didn’t sound right … but I tried it anyway…and it wasn’t the right recipe… then recently I was paging through recipes and saw the picture… and I remembered the recipe… funny how you suddenly remember things when you’re not trying… not that there is much to remember.. very few ingredients… and easy to remember quantities…

TIPS

I always line a pan with non-stick foil (a fabulous invention.. Bless the person who thought of it….).. make sure the sides over hang a bit so you can simply lift out the entire pan of bars at once… and cut them on a cutting board.

I use a wire whisk to mix the graham cracker crumbs and sugar so they mix evenly.

When cutting the bars,I use a large sharp kitchen knife…. making long even cuts.

Wipe the blade in between cuts to get a clean edge on the cut bars.

This is a very easy recipe… that will be perfect for just about occasion… they’re perfect for a quick sweet for while watching the game…. and actually.. they’re really perfect for anytime.






Recipe: Peanut Butter Chocolate Bars

All you need:

For the Base:

2 sticks (1 cup) butter, melted
2 cups graham cracker crumbs
2 cups confectioners sugar
1 cup creamy peanut butter

For the Topping:

1 ½ cups semi sweet chocolate chips
¼ cup creamy peanut butter

All you need to do:

Line a 9 x 13 inch baking pan with non-stick foil.

In a large bowl, using a wire whisk, gently mix the graham cracker crumbs and sugar until well mixed.

Add the melted butter and peanut butter and mix with a spoon until well mixed.

Using a spatula, press the crumb mixture evenly in the pan.

In a medium microwaveable bowl, microwave the chocolate chips and peanut butter until the chips are melted… stir with a spoon every 15 seconds.

Spread the chocolate mixture over the peanut butter crumb base.

Refrigerate at least 1 hour before cutting.

Recipe: White Chocolate Magic Bars

This recipe for White Chocolate Magic Bars came about as I was experimenting with the Magic Bar recipe… a recipe I posted long ago when this blog started… I decided I wanted to make something with white chocolate… and the thought just occurred to me.. that the combination of white chocolate and butterscotch with coconut and nuts would be awesome… and it was!

TIPS

Line your pan with foil… leave a little over hang of foil so you can easily lift it out and slice it on a cutting board.. makes it easier to cut and clean up is a snap.

Make sure you use sweetened condensed milk … NOT evaporated milk.. there is a big difference between the two.

Beware.. these are addictive!






Recipe: White Chocolate Magic Bars

All you need:

Crisco Original Cooking Spray
1 ½ cups graham cracker crumbs
½ cup butter, melted
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1 cup butterscotch chips
1 cup white chocolate chips
1 1/3 cups flaked coconut
½ cup macadamia nuts
½ cup chopped pecans

All you need to do:

Preheat the oven to 350 degrees F.

Line a 9 x 13 baking pan with foil. Spray the foil with the Crisco cooking spray. Set pan aside.

In a small bowl, combine the graham cracker crumbs and melted butter.

Dump the crumb mixture into the prepared pan and using a spatula press the crumbs firmly and evenly over the bottom of the pan.

Pour the sweetened condensed milk evenly over the crumbs.

Sprinkle the butterscotch chips, white chocolate chips, nuts and coconut over the milk. press firmly with a fork.

Bake at 350 degrees F for 25 to 30 minutes (mine took 30 minutes) or until lightly browned.

Allow to cool completely. Using the overhanging foil, lift it out of the pan and cut into bars.

Recipe: Espresso Brownies

Okay… all you chocolate and coffee lovers… this Espresso Brownie recipe is for you! The perfect marriage of coffee and chocolate… just heaven!

This recipe has been on my “To Do” list for so long… it always seems to get pushed aside… I have no idea why either… we love coffee and chocolate… I experimented a few times and finally decided on how to make it..

Then I surfed the web and found a Rachel Ray recipe almost identical… guess I should have looked first… duh!... but then again.. I’d have lost out on all that experimenting… and who says food blogging is all work and no fun?

The best part? … you simply add a couple of ingredients to your boxed brownie mix… I know a boxed mix!... I know the blog snob wouldn’t approve… I suppose you could simply add it to my scratch brownie recipe … but really… why work harder than you have to? Truly either way the recipe comes out really tasty.

I did do mine a little differently from RR’s recipe.. and in my opinion... a crucial difference… for some odd reason she has her oven temp very high… I have no idea why…. I kept it the same as the original recipe on the box... I did add 5 minutes to the baking time...

TIPS



I always line my pan with non-stick foil … leaving a bit of over-hang so they can be lifted out easily… makes cutting them so much easier... clean-up is a snap too.

I still spray the foil (bottom of the pan only) with cooking oil spray.

You can use either Kahlua or Tia Maria.. both are coffee flavored liqueurs. If you leave it out .. the brownies won’t have as much of a coffee flavor… you may want to add a bit more coffee.

RR suggests if you don’t have instant espresso to substitute 2 rounded tablespoons ground dark roast coffee beans… I haven’t tried that since we always have espresso… so I can’t vouch for the results.. but it should be pretty good.

You can use whatever brownie mix you prefer… add the additions and bake as you would normally (I added 5 minutes to the baking time).

I like to use Betty Crocker Fudge Brownies (Traditional Chewy Brownie Mix) 13 x 9 Family Size 18.3 oz. We like chewy fudgy brownies.

So here goes….

Recipe: Espresso Brownies






All you need:

1 box mix of Brownies, prepared according to the box
2 tablespoons Kahlua or Tia Maria
3 tablespoons instant Espresso

All you need to do:

Preheat the oven to the temperature the box advises.

Line your pan with foil and spray the foil with cooking oil spray (bottom only).

Mix the brownie batter according to the directions on the box.

Add the liqueur and the Espresso, mix well.

Pour the batter into the pan and bake according to the package instructions (I added 5 minutes to the baking time).

Allow to cool. Lift brownies out of the pan by lifting the foil.

Cut with a plastic knife using short sawing motions.

Recipe: Almond Streusel-Cherry Cheesecake Bars

This recipe for Almond Streusel-Cherry Cheesecake Bars is just divine. We love the hint of almond in baked goods and this one fits the bill nicely. It’s quick and easy. It uses cookie mix which saves loads of time and pie filling which adds a nice burst of flavor.

These bar cookies travel well and are perfect for those church suppers and family get-togethers. Keeping my promise to post more recipes with little short-cuts to make life a bit easier… I found this recipe at Betty Crocker. It was a prize winning recipe in 2006. The taste is wonderful.

I do have a few tips though… some things that will definitely help.

TIPS


The recipe says to cut in the butter and cream cheese with the cookie mix when making the crust. You can use two knives (personally.. I find that to be a pain) or use a pastry cutter. I used my food processor… if you have a food processor… I definitely recommend using it… it cuts the butter and cream cheese perfectly…
resulting in a perfectly crumbled mixture…. just pulse a few times and it’s perfect.

When I have to cut in cold butter and/or cream cheese… I cut it into small cubes… placing the cubes in a small bowl then refrigerating it again for about 30 minutes… I do this because handling the butter warms it up and you really want cold butter when making a crumbly mixture like this.

Make sure you soften the 2 ½ (8 oz. pkgs) bars of cream cheese. make sure you keep the ½ bar for the crust in the fridge … you want that one firm.

I used the almond extract, which adds a fabulous flavor but I left out the sliced almonds because someone I made it for shouldn’t eat nuts…. the recipe was still perfect.


I always line my pan with Reynolds Wrap Non-Stick Foil..I still spray the foil with cooking oil to ensure it definitely won’t stick. I like to use foil because this way I can lift the cake out and cut it on a cutting board… which is infinitely easier than trying to cut them in a pan.

The original recipe says to refrigerate it for about 2 hours before serving.. which I do agree with… this will set the cheesecake part up nicely…. however… I do recommend you remove it from the refrigerator for about 20 minutes before cutting… the crust gets pretty brittle when refrigerated, which makes cutting and eating it a bit difficult.

I hope you try these wonderful bar cookies!







Recipe: Almond Streusel-Cherry Cheesecake Bars

All you need:

For the Cookie Base and Topping

1 pouch (17.5 oz) Betty Crocker sugar cookie mix
¼ cup (1 stick) butter or margarine
4 oz. (1/2 of 8 oz. package) cream cheese
½ cup sliced almonds

Filling

2 ½ packages (8 oz. each) cream cheese, softened
½ cup sugar
2 tablespoons all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz.) cherry pie filling

All you need to do:

Preheat the oven to 350 degrees F.


Line a 13x9 inch pan with non-stick foil. Spray the foil lightly with cooking oil. Set aside.







Cut the butter in half the long way and then cut it again in half to form 4 long strips. Cut the strips into cubes and place in a bowl. Cut the cream cheese into small cubes and also place in the bowl and refrigerate for about 30 minutes.

Dump the cookie mix into a food processor fitted with the metal blade, add the cold cubes of butter and cream cheese. Pulse several times until you have a crumbly mixture.

Alternative method: place the cookie mix into a large bowl and cut in the butter and cream cheese with a pastry blender or two knives until ccrumbly.

Reserve 1 ½ cups of the crumbly mixture for the topping.


Dump the remaining crumbly mixture into the prepared pan and press evenly over the bottom.

Bake at 350 degrees F for 12 minutes.



Meanwhile, in a large bowl beat the 2 ½ packages of cream softened cream cheese with the sugar, flour, almond extract and eggs on medium speed until the mixture is smooth.





Spread the mixture evenly over the baked cookie base.

Spread the pie filling evenly over the cream cheese mixture.

Sprinkle with the reserved crumbly mixture and almonds.



Bake at 350 degrees F for 40-45 minutes or until light golden brown. cool for 30 minutes. Refrigerate for about 2 hours until chilled.




Remove from the fridge for about 20 minutes before serving. Cut into bars.

Store covered in the refrigerator.