SQUARES / BARS
Cake Batter Blondies
Cake Batter Blondie Ingredients
- 1 white Cake Mix
- 1/4 c. canola oil
- 1/4 c. heavy whipping cream
- 1/4 c. milk
- 1 egg
- 1 tsp. vanilla
- 1/2 c. white chocolate chips
- 1/4 c. rainbow sprinkles.
- 1) Mix together cake mix, milk, whipping cream, oil, vanilla and egg.
- 2) Add in chocolate chips and sprinkles.
- 3) Bake in 8x8 greased.baking pan for 25-30 minutes at 350º **DO NOT overcook. As Gracie says, batter will be slightly undercooked and may even look gooey. Wait 20 minutes before cutting in so the bars set.
Molten Brownie Marshmallow Bars
Crust Ingredients
Filling Ingredients
Filling Instructions
- 1 stick unsalted butter
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/3 c. flour
- 1 tsp. baking powder
- 3/4 c. graham cracker crumbs
- dash of salt
Filling Ingredients
- 1 can marshmallow creme (7oz)
- 1 box brownie mix (prepare as directed) I used Betty Crocker Chocolate Chunk
- 6 crushed oreos
- 1/8 c. white chocolate chips
- 1) Stir together butter and sugars until light and fluffy.
- 2) Add in vanilla and egg.
- 3) In a separate bowl combine flour, salt, baking powder, graham cracker crust.
- 4) Stir in wet ingredients.
- 5) Divide dough in half.
- 6) Spread half of dough over bottom of greased 8 x 8 pan.
Filling Instructions
- 1) Lay out marshmallow creme over crust
- 2) Spread 3/4 prepared brownie mix (not baked) over marshmallow spread.
- 3) Sprinkle crushed oreos and white chocolate chips on top.
- 4) Spread second half of dough over top of crushed cookies Spread in flattened chunks over cream. Will be a little bit challenging.
- 5) Bake at 350º for 30-35 minutes.
- 6) Let sit for 1-2 hours before serving to set. **Bars will be half melted chocolate 1/2 brownie. Important to let set a little before eating to taste it at its most delicious!
Nutella Krispie Treats
Ingredients
Meanwhile, melt semi-sweet chocolate over a double boiler until smooth. Remove from heat and let it cool quite a bit.
Add Rice Krispies to a large bowl and fold in the Nutella mixture. When it's almost all combined, add mini-marshmallows to the bowl, then continue folding until everything's combined.
Immediately press mixture into a thoroughly greased 9 x 13-inch pan. Sprinkle with half the pecans. Drizzle semi-sweet chocolate in zig-zags all over the top of the treats. Sprinkle the other half on top.
Allow to set, then cut into squares.
- 6 Tablespoons Salted Butter
- 10 ounces, weight Large Marshmallows
- 1/8 teaspoon Salt
- 1/3 cup Nutella
- 6 cups Rice Krispies
- 1-1/2 cup Miniature Marshmallows
- 1 cup Pecans, Finely Chopped
- 5 ounces, weight Semi Sweet Chocolate Melted
Meanwhile, melt semi-sweet chocolate over a double boiler until smooth. Remove from heat and let it cool quite a bit.
Add Rice Krispies to a large bowl and fold in the Nutella mixture. When it's almost all combined, add mini-marshmallows to the bowl, then continue folding until everything's combined.
Immediately press mixture into a thoroughly greased 9 x 13-inch pan. Sprinkle with half the pecans. Drizzle semi-sweet chocolate in zig-zags all over the top of the treats. Sprinkle the other half on top.
Allow to set, then cut into squares.
"Hello Dolly!" Squares
Ingredients:
1 cup sweetened flaked coconut
1 stick butter, melted
10 graham crackers, crushed
1 cup chopped walnuts
1 cup chocolate chips
1 15-oz can Eagle brand sweetened condensed milk
Directions:
Preheat the oven to 375 degrees.
Pour the melted butter into a 9 x 13″ pan. Sprinkle graham cracker crumbs over melted butter, followed by the walnuts, chocolate chips and coconut. Pour sweetened condensed milk over top.
Bake for 25 minutes. Let cool for at least an hour before slicing and serving!
Time:
1.5 hours (includes time to cool)
1 cup sweetened flaked coconut
1 stick butter, melted
10 graham crackers, crushed
1 cup chopped walnuts
1 cup chocolate chips
1 15-oz can Eagle brand sweetened condensed milk
Directions:
Preheat the oven to 375 degrees.
Pour the melted butter into a 9 x 13″ pan. Sprinkle graham cracker crumbs over melted butter, followed by the walnuts, chocolate chips and coconut. Pour sweetened condensed milk over top.
Bake for 25 minutes. Let cool for at least an hour before slicing and serving!
Time:
1.5 hours (includes time to cool)
No-Bake Rocky Road Bars
Ingredients:
4 cups graham cracker crumbs
2 cups miniature marshmallows
1 cup chopped nuts
1 cup powdered sugar
1 12-oz bag semi-sweet chocolate chips
3/4 cup evaporated milk
Directions:
Mix together the graham cracker crumbs, marshmallows, nuts and powered sugar in a large bowl. Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Add the evaporated milk to the chocolate and stir until smooth and incorporated. Pour chocolate over graham cracker marshmallow mixture and toss until well combined.
Press mixture into a well-greased nine inch pan and pat down (easiest to do with wet hands!). Place in fridge until firm (about an hour). Dust with powdered sugar and slice into squares.
Time:
1.5 hours
4 cups graham cracker crumbs
2 cups miniature marshmallows
1 cup chopped nuts
1 cup powdered sugar
1 12-oz bag semi-sweet chocolate chips
3/4 cup evaporated milk
Directions:
Mix together the graham cracker crumbs, marshmallows, nuts and powered sugar in a large bowl. Melt the chocolate chips in the microwave, stirring every 30 seconds until smooth. Add the evaporated milk to the chocolate and stir until smooth and incorporated. Pour chocolate over graham cracker marshmallow mixture and toss until well combined.
Press mixture into a well-greased nine inch pan and pat down (easiest to do with wet hands!). Place in fridge until firm (about an hour). Dust with powdered sugar and slice into squares.
Time:
1.5 hours
Salted Caramel Chocolate Cookie Bars
Ingredients:
for the crust:
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 tbsp pure vanilla extract
1/2 tsp salt
2 cups flour
for the caramel layer:
10 oz plastic wrapped caramels, unwrapped and roughly chopped {I used those Fleur de Sel caramels from Trader Joe’s– fabulous!}
2 tbsp heavy cream
for the chocolate layer:
12 oz dark chocolate chips
1 tbsp butter
flaky sea salt
Directions:
Preheat oven to 325 degrees.
Spray a 15 x 10″ glass baking dish with cooking spray and set aside.
Cream together the soft butter with the granulated sugar and powdered sugar until fluffy. Then, add the vanilla and salt. Mix in the flour until you have a soft dough then press dough into the bottom of the baking dish. Prick holes all over the dough using a fork then bake for 35 minutes, until golden brown.
After baking, remove crust and let cool while you make the caramel layer.
Melt together the chopped caramels with the cream in a medium saucepan over low heat, stirring constantly. Once melted completely, pour caramel over cookie crust, smoothing with a rubber spatula. Set aside.
Melt the chocolate chips with the butter over low heat, stirring constantly. Pour the chocolate over the caramel layer, smooth with a spatula, then immediately scatter flaky sea salt all over the top. Set in the fridge for an hour to cool completely before slicing.
To slice cookie bars, run a knife around the edge of the pan to loosen then gently take the entire large “cookie bar” out of the pan and place on the counter. Using a HOT knife (keep the knife in a mug of hot water), cut into bars. The hot knife is key here — be sure to wipe knife with a paper towel between slices.
Time:
active time— 30 minutes
total time (includes cooling) — 2 hours
for the crust:
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 tbsp pure vanilla extract
1/2 tsp salt
2 cups flour
for the caramel layer:
10 oz plastic wrapped caramels, unwrapped and roughly chopped {I used those Fleur de Sel caramels from Trader Joe’s– fabulous!}
2 tbsp heavy cream
for the chocolate layer:
12 oz dark chocolate chips
1 tbsp butter
flaky sea salt
Directions:
Preheat oven to 325 degrees.
Spray a 15 x 10″ glass baking dish with cooking spray and set aside.
Cream together the soft butter with the granulated sugar and powdered sugar until fluffy. Then, add the vanilla and salt. Mix in the flour until you have a soft dough then press dough into the bottom of the baking dish. Prick holes all over the dough using a fork then bake for 35 minutes, until golden brown.
After baking, remove crust and let cool while you make the caramel layer.
Melt together the chopped caramels with the cream in a medium saucepan over low heat, stirring constantly. Once melted completely, pour caramel over cookie crust, smoothing with a rubber spatula. Set aside.
Melt the chocolate chips with the butter over low heat, stirring constantly. Pour the chocolate over the caramel layer, smooth with a spatula, then immediately scatter flaky sea salt all over the top. Set in the fridge for an hour to cool completely before slicing.
To slice cookie bars, run a knife around the edge of the pan to loosen then gently take the entire large “cookie bar” out of the pan and place on the counter. Using a HOT knife (keep the knife in a mug of hot water), cut into bars. The hot knife is key here — be sure to wipe knife with a paper towel between slices.
Time:
active time— 30 minutes
total time (includes cooling) — 2 hours