s'mores rice krispy treats

the goods:

4 tablespoons unsalted butter

7 cups mini marshmallows

1 teaspoon vanilla

3 cups rice krispy cereal

2 cups golden grahams cereal

3/4 cup chocolate chips (semi-sweet or milk chocolate)

In a large bowl, combine rice kristy cereal, golden grahams cereal, and chocolate chips. In a medium saucepan, melt the butter over medium heat. Turn burner to the lowest heat possible and add the marshmallows, stir until almost completely melted, then stir in vanilla. Continue stirring until marshmallows are completely melted and smooth.
Lightly grease a 9x9-inch pan. Pour hot marshmallows over cereal and stir to combine. Dump directly into the prepared pan. Lightly grease your hands and press krispies into the pan. Allow to cool and set, at least 20 minutes.

swig sugar cookie bars

the goods:

1/2 cup unsalted butter, room temperature
1/4 cup plus 2 tablespoons vegetable oil
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons confectioners' sugar
1 egg
1 tablespoon water
1 teaspoon vanilla extract
2 and 3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
pinch of baking soda
1 tablespoon additional sugar for sprinkling

frosting:
1/4 cup unsalted butter, room temperature
3 tablespoons sour cream
1 and 1/2 cups confectioners' sugar
pinch of salt
dash of vanilla extract
2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan and set aside. Using a stand mixer, thoroughly cream butter, oil, granulated sugar, and confectioners' sugar until well combined. Scrape down sides of bowl and add egg, water, and vanilla; mix until combined. Add flour, salt, baking powder, and baking soda; mix until completely combined.
Spread/press cookie mixture evenly into the prepared pan (helpful trick: put your hand inside a sandwich bag and lightly spray it with cooking spray). Evenly sprinkle sugar over bars before baking for 14-15 minutes. Let cool completely.
In a stand mixer, combine butter, sour cream, confectioners' sugar, salt, and vanilla until well combined. Add in the cream until frosting is smooth. Frost bars and refrigerate until ready to cut and serve. Bars are best cold.

peanut butter oatmeal bars

the goods:

1/2 cup plus 2 tablespoons brown sugar, divided

1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided

1 can sweetened condensed milk

1 cup creamy peanut butter

2 teaspoons vanilla

2 cups flour

2 cups old fashioned oats

1 bag (11 ounces) milk chocolate chips

In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk!

salted caramel bars

the goods:

crust:

2 cups (4 sticks) butter, room temperature

1 cup granulated sugar

1 and 1/2 cups confectioners' sugar

1 tablespoon vanilla

4 cups flour

caramel:

1 bag (14 ounces) caramels, unwrapped (about 40-50)

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

1 tablespoon coarse sea salt

Preheat oven to 325 degrees. Line a 9-by-13 inch pan with parchment paper and spray lightly with cooking spray.

Make crust: In the bowl of an electric mixer, combine butter and sugars. Beat until creamy. Add in vanilla and beat until combined. Mix in flour until a soft dough forms. Press half the dough into the prepared pan. bake for 15 minutes. Refrigerate remaining dough.

Prepare caramel: Place caramels in a microwave safe bowl. Add the cream and vanilla, and microwave for 1 minute. Remove from microwave and stir. Continue to microwave in 20 second increments, stirring between each one until you reach a smooth consistency.

Pour the caramel filling over the baked crust. Sprinkle salt over the top. Remove the remaining dough from the fridge and crumble it evenly over the caramel. Bake until the caramel is bubbly and the top is golden brown, about 25-30 minutes. Let cool completely before cutting into squares. 

carmelitas

the goods:

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup packed brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
8 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8-inch pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chops. Crumble remaining oatmeal mixture on top. Return to oven and bake an additional 15 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

butterfinger blondies

the goods:

1 cup (2 sticks) unsalted butter, room temperature

1 cup light-brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla2 eggs

2 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon coarse salt

17  Butterfinger "fun size" bars, coarsely chopped

frosting:

1 cup (2 sticks) unsalted butter, room temperature

3 cups confectioners' sugar

5 Butterfinger "fun size" bars

5 Butterfinger "fun size" bars for topping

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Using an electric mixer, cream butter and sugars until smooth. Add vanilla and eggs and mix until incorporated. With mixer on low, add dry ingredients until just combined. Stir in chopped Butterfinger. Spread in baking dish and bake for 25 minutes until center is just set. Remove from oven and cool completely.

Make frosting: In the cleaned bowl of an electric mixer, beat butter until fluffy. Add in confectioners' sugar on low speed. Turn speed up to medium and mix until smooth. Fold in chopped Butterfingers.

Spread frosting on cooled blondies and sprinkle with remaining chopped Butterfingers.

Disclaimer: These will send you into a sugar coma. The next time I make these I am planning on topping them with whipped cream instead of frosting just to lighten them up a bit! But I posted the original recipe just in case you're into that sort of thing ;)

peanut butter and jelly bars

I was a little distracted with an alternative project in the kitchen (Aj's graduation cake disaster), and didn't snap a picture of my finished bars...oops!

the goods:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

2 and 1/2 cups all-purpose flour

1 cup sugar

1/2 teaspoon salt

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1 jar (12 ounces) grape jelly

3/4 cup chopped roasted salted peanuts

1/2 cup peanut butter chips

Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter, and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.

In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter, until mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Add egg and vanilla; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread jelly over top.

Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 40 to 45 minutes. Let cool completely in pan on wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.

fudgy chocolate chip toffee bars

Ok, I admit it, I'm a Pinteresting fool! Found this recipe through Pinterest, but it's originally from Pillsbury... totally worth it!

the goods:

1/2 cup butter, melted

2 cups graham cracker crumbs (32 squares)

1 bag (8 ounces) toffee bits

1 roll refrigerated chocolate chip cookie dough

1 bag (12 ounces) semi-sweet chocolate chips

1 can (14 ounces) sweetened condensed milk

1 tablespoon butter

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Set the cookie dough roll out for about 10 minutes to soften up. In a medium mixing bowl, mix together 1/2 cup melted butter, 1 and 1/2 cups graham cracker crumbs, and 3/4 cup toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for about 15 minutes.

Meanwhile, in a medium saucepan, heat the condensed milk, chocolate chips, and tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove from heat and stir in vanilla. Spread the chocolate mixture over the graham cracker crust.

In another mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-30 minutes, or until golden brown. Cool completely before cutting, about 2 more hours.

strawberries and cream bars

the goods:

2 pounds strawberries, hulled, halved if large

1 and 1/2 cups sugar

7 large egg whites

2/3 cup cold heavy cream

1 teaspoon pure vanilla extract

In a blender, combine strawberries, 3/4 cup sugar, and a pinch of salt and puree until smooth. Pour into a 9-by13-inch dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with a rubber spatula.

In a large bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With a rubber spatula, gently fold whipped cream into egg white mixture.

Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (or covered, up to 3 days), before cutting into squares.

raspberry crumble bars

the goods:

3/4 cup natural almonds

1/2 cup yellow cornmeal

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, melted

10 ounces frozen raspberries

Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on two sides. In a food processor, pulse almonds until finely ground. In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt. Add butter and stir until dry ingredients are evenly moistened.

Press about two-thirds the dough into dish. Scatter raspberries over top and crumble remaining dough over raspberries.

Bake until top is golden brown, 35 to 40 minutes.

Let cool in dish on wire rack before cutting into 9 bars.

citrus bars

the goods:

crust:

2 and 1/2 cups all-purpose flour, plus more for rolling

1 teaspoon sugar

1/2 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces

1/4 cup to 1/2 cup ice water

filling:

1/2 cup fresh grapefruit juice (from 1 grapefruit)

2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)

2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)

1 and 3/4 cups granulated sugar

5 large eggs, lightly beaten

confectioners' sugar, for dusting

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle (patch any hols well). Place in a 10-by-14-by-1-inch rimmed jelly-roll pan with dough going up the sides; trim overhang. Prick dough all over with a fork and freeze until firm, 20 minutes. Line dough with parchment paper, leaving overhang on all sides. Fill with pie weights or dried beans. Bake until edges are dry, about 15 minutes. Remove parchment and weights; bake until bottom is dry and flaky, about 10 minutes.

Make filling:

In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined.

Pour into crust and bake until custard is just set in center, about 15 minutes.

Let cool completely in pan on a wire rack, 1 hour. To serve. dust with confectioners' sugar and cut into squares. Keep refrigerated.

fudgy rocky road bars

the goods:

8 graham crackers

1 cup natural almonds, coarsely chopped

1 cup marshmallow topping

1 bag (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk

Preheat oven to 375 degrees. Line the bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, 8 minutes.

Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth.

Sprinkle graham crackers with almonds and dollop with marshmallow topping. Pour chocolate mixture over marshmallow topping; working quickly, swirl together with a thin-bladed knife.

Refrigerate until set, about 1 hour. Cut into 18 squares.

chewy caramel popcorn and pretzel bars

the goods:

12 cups plain popcorn (from 1/2 cup kernels or 2 microwave packages)

4 cups coarsely chopped small salted pretzels

2 cups sugar

1/2 teaspoon salt

2/3 cup heavy cream

2 cups miniature marshmallows

Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.

Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish.

Let cool completely before cutting into bars.

peanut butter-chocolate rice crispy treats

My husband actually told me that these were the best rice crispy treats he has EVER had!

the goods:

3 tablespoons unsalted butter, plus more for baking dish

4 cups miniature marshmallows

1/3 cup creamy peanut butter

1/2 teaspoon salt

6 cups puffed-rice cereal

1 package (12 ounces) semisweet chocolate chips, melted

1/4 cup chopped, salted peanuts (optional)

Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine.

With a wooden spoon greased with cooking spray, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate.

Sprinkle with peanuts if desired.

Cut into squares.