Pumpkin Spice Rice Krispie Treats.

Who doesn't love Rice Krispie treats!?  They are one of the easiest treats to make and I'm sure one of the most popular desserts for kids and adults alike.

Now think browned butter and pumpkin pie spice.  Rice Krispies taken to another level.  One that I liked.

Pumpkin Spice Rice Krispie Treats.
(Recipe from Cookies & Cups)
1/4 cup butter
1 regular sized package of marshallows (large or mini)
6 cups rice krispies
1 teaspoon pumpkin pie spice

Grease 9x13 dish.  Melt butter slowly in saucepan.  Once melted continue heating until it becomes brown.  Be careful not to burn.  Add marshmallows and pumpkin pie spice to saucepan and melt/combine with butter.  Pour mixture over rice krisipies and mix until rice krisipies are coated.  Pat into prepared dish.  Cover and allow to set up.  Serve same day or next day.

These taste much better and are much easier to make than they are to photograph!  They are the perfect treat for your next get together this season!

Mixed Nut Bars.

Today I am happy to be sharing a family favorite.  I remember these being on the dessert table at family functions as long ago as I can remember.  And they are delicious.  So delicious that, in most cases, I will pass on anything with nuts nine times out of ten.  But these.  They are the one.

A big thanks to reader and facebook fan Angie who requested the recipe after sampling a pan that my mom made!  I am surprised that I haven't shared these yet!!

Mixed Nut Bars
(Adapted from Mom!)
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup butter
3/4 cup brown sugar
6 ounces butterscotch chips
1/2 cup karol syrup
2 1/2 tablespoons butter
1 1/2 cups mixed nuts

Mix flours, butter, and brown sugar until crumbly then press into a 9x13 baking dish.  Bake in a 325 degree oven for 10 minutes.  Remove from the oven and sprinkle nuts evenly across the top.  Melt butterscotch chips, syrup, and butter over low/medium heat until bubbly.  Pour evenly over crust.  Bake for an addition 10 minutes.  Cool.  Serve.

Homemade Granola Bars.

My husband loves granola bars.  I love to spend time cooking and baking in the kitchen.  Homemade Granola Bars - the perfect marriage!  And a homemade treat that is kind of healthy!

Homemade Granola Bars
(Recipe Adapted from Co-Worker)

2 cups oatmeal

3/4 wheat germ

1 cup peanuts (crushed)

3/4 cup sunflower seeds

1/2 cup honey

2/3 cup brown sugar

4 teaspoon butter

2 teaspoons vanilla

dash of salt

2 cups craisins

Combine dry ingredients (oatmeal, wheat germ, peanuts & sunflower seeds).  Spread out on a large baking sheet and roast in a 400 degree oven for about 15 minutes.  Once roasted, transfer to a large mixing bowl.  Combine the remaining ingredients in a saucepan and bring to light boil.   Pour syrup over the dry ingredients until combined.  Fold in craisins.  Transfer the mixture to a parchment covered 9x13 baking dish and press down.  Place in the refrigerator for several hours to allow the bars to firm up.  Remove, cut into desired size bars, and pack into individual bags for an easy treat.  Bars will keep well in the refrigerator.

Ever since I made these I have been dreaming of other variations.  

Here's what I've come up with:

Dried Apple & Mini Cinnamon Chips instead of the Craisins

Chocolate Chips instead of the Craisins

Banana Chips & Peanutbutter Chips

Dried Blueberries

And the list goes on and on!!  Try them!  You might even stop buying store-bought granola bars!!

Great Grandma's Rice Krispie Treats.

When it comes to this recipe I'm sure you have done one of the following:

1. Made these.
2. Ate these.
3. Made and ate them.

That being the case I must mention that these treats are a family favorite.  I know these were present at every family gathering when my Great Grandmother was alive and I'm pretty sure they have been present at every family gathering since she passed away.  

When Great Grandma made them they always came delivered wrapped in white paper.  (And if it wasn't these underneath the paper it was sweetrolls!).  Nowadays they usually come in a 9x13 pyrex baking dish although I recently starting using a 11.5x17.25 cookie sheet.  You get a thicker bar and more topping when using the 9x13 dish, but I almost prefer a little thiner bar and a tad less topping achieved with the cookie sheet.  Either one will give you a tasty treat that comes together in no time at all.

Great Grandma's Rice Krispie Treats

(Recipe from my Great Grandma Agnes)

1 cup sugar

1 cup light karol syrup

1 cup peanut butter

6 cups rice krispie cereal

1 bag semi-sweet chocolate chips

1 bag butterscotch chips

Combine the sugar, syrup, and peanut butter in a microwave safe bowl.  Heat for 1 minute and then stir.  Repeat 1-2 times until well combined and melted together.  Combine with rice krispie cereal.  Stirring until all the cereal is coated.  Press into the bottom of desired pan.  Melt the chips and spread evenly over the top.  Allow chocolate/butterscotch topping to harden and serve.

Simple.  Easy.  Fast.  And these are usually the first to go!

Magic Cookie Bars.

Today I bring you an easy dessert recipe: "Magic Cookie Bars." These have an uncanny resemblance to "7 Layer Bars."  The thing of it is...I don't like all of those seven layers.  So as not to confuse people I'll stick which the Magic Cookie Bar terminology.  I could also call them the Clean Up My Baking Chip Bin Bars since that is exactly what I do each and every time I make these.

Magic Cookie Bars.
(Recipe by Me...Adapted from SO MANY Sources)
1 stick butter
1 1/2 graham cracker crumbs
1 14 ounce can of sweetened condensed milk
3 cups of baking chips (milk chocolate, semi-sweet chocolate, butterscotch, white chocolate, vanilla, peanutbutter)

Turn oven to 350 degrees.  Place 9x13 baking pan with stick of butter in the oven as it is heating.  Check pan often and remove once butter is melted.  Evenly pour graham cracker crumbs over the butter.  Press the crumbs into the butter to form a crust.  Evenly pour sweetened condensed milk over the crust.  Top with the chips and carefully press them down into the milk.  Bake for about 25 minutes or until lightly browned.  Cool completely.  Cut and serve!

Go ahead and make these.  You'll feel good about yourself for cleaning up your baking cupboard!  Not to mention they are delicious with very little effort!

Hot Cocoa Brownies.

One of my favorite food bloggers is Sugarplum.  I enjoy seeing what comes out of her kitchen and hearing her stories of food competitions and her desire to attend culinary school.  I even got to see her on TV a few times – thanks to the Food Network and my parents television!

 

Recently she posted a recipe for hot cocoa brownies.  How could I not re-create them – the name itself sounds delightful!  The recipe calls for an 8x8 pan which is perfect for a household of two!

Hot Cocoa Brownies

(Adapted from Sugarplum)

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter (melted)
3/4 cup granulated sugar
1 large egg
1/2 cup white chocolate chips
1 cup milk chocolate chips, divided
1 cup mini marshmallows

In a large bowl, mix together butter, sugar and egg until well combined. Add dry ingredients and mix just until combined. Stir in white chocolate chips and 1/2 cup milk chocolate chips.  Place batter into an 8x8 baking dish coated with nonstick cooking spray.  Top with remaining milk chocolate chips

Bake 20-25 minutes in a 350 degree oven.  Top with marshmallows, flattening them with your fingertips as you place them on top of the brownies.  Sprinkle cocoa powder over the top.

We enjoyed these with some vanilla ice cream.  They were the perfect mix of chewy with a slightly crunchy top.  The mix of milk chocolate and white chocolate chips was also added to the tastiness of these treats.  

S'mores Cookie Bars.

In case I've never mentioned it, Risa over at Baked Perfection  is a genius when it comes to s'mores.  She gets that not everyone enjoys the traditional campfire s'more and invents new ways to enjoy the delicious combination of graham cracker, marshmallow, and Hershey's chocolate!  She's responsible for such delights as s'mores cookies and s'mores scones and s'mores ice cream!

And these: s'mores cookie bars.  I find them ah-mazing.  I've been making them periodically since she originally posted the recipe nearly three years ago.  And today, I introduce them to you so that you can share in the delicious.

S'mores Cookie Bars

(Recipe adapted from Baked Perfection)

1/2 cup butter
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 cups all purpose flour

1/3 cup whole wheat flour
1 package graham crackers (crushed until fine)
1 tsp baking powder
1/4 tsp salt
1 multi-pack of Hershey’s chocolate bars

1 1/2 cups marshmallow fluff

Beat butter and sugar until light.  Beat in egg and vanilla.  In a separate bowl, combine flour, graham cracker crumbs, baking powder and salt. Slowly add to butter mixture and beat on low until combined.  Divide dough in half.  Press one half into an even layer on the bottom of a greased 8x8 baking dish.  Cover with chocolate bars – breaking apart as needed to cover the entire surface.  Top with marshmallow fluff.  Place remaining dough over the top of the fluff (either by way of flattening small pieces in your hand or by rolling out in a plastic bag).  Bake in a 350 degree oven for 30 minutes.  Cool, cut, and enjoy!!!  

For best taste, leave these sit out on your counter (covered) and eat within a few days.  Of, if you prefer to refrigerate them, microwave each serving for a few seconds to bring them to room temperature...much gooier that way!

Christmas Toffee Bars

First, thanks Holly for inviting me back this year!

Now on to the yummy treat....As a child this was my FAVORITE Christmas "cookie." While I loved helping my mom decorate the cut outs and enjoyed the sugar cookies with the chocolate star in the middle I couldn't shove enough of these in my mouth :) Even better they are easy and quick to make and do not require a lot of ingredients. So, I present to you......

Christmas Toffee Bars

Saltine Crackers
1 cup of butter and additional butter to grease the pan
1 cup brown sugar
1 cup chocolate chips
1 cup butterscotch chips
Chopped nuts to sprinkle on top

-Preheat oven to 300 degrees. Butter a 9x13 cooking pan and layer with saltine crackers.
-Take 1 cup butter and 1 cup brown sugar and bring to a boil. Boil for 3 min and then pour over the saltines. Bake for 5 min.
-Melt chocolate and butterscotch chips and pour on top. I usually pour this on top after the brown sugar/butter mixture as cooled a bit on the saltines (it spreads easier).
-Add chopped nuts and let cool.

These are easier to cut when they are not too hot or too cool! Happy baking and eating!

Oatmeal Cookie Cheesecake Bars Studded with Blueberries.

Earlier this month I was faced with ten pounds of blueberries to either eat fresh, bake with, or freeze. While searching for blueberry recipes I found lots of breads, muffins, and pancakes. And then I saw these. You know I'm interested in a recipe when I have it bookmarked and in my mouth in less than 24 hours!

Think oatmeal cookie meets blueberry studded cheesecake! Add a scoop of vanilla ice cream and indulge! And, yes, these will be served in my house again.

Oatmeal Cookie Cheesecake Bars Studded with Blueberries

(Adapted from The Art of Two Tarts)

Oatmeal Cookie Crust & Topping:

1 cup butter

1 1/2 cups brown sugar

2 eggs

1 teaspoon vanilla

1 3/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp ground nutmeg

3 cups oatmeal

Cream butter and sugar. Add eggs and vanilla. Beat until combined. In a separate bowl, combine dry (remaining) ingredients and slowly add to butter/sugar/egg mixture. Separate cookie dough so that you have 3/4 for the crust and 1/4 for the topping. Press the crust portion evenly into a 9x13 baking dish. Reserve the topping portion for later.

Cheesecake Filling:

12 ounces cream cheese (softened)

1/2 cup sugar

2 eggs

2 tsp lemon juice

1 tsp vanilla

4 cups blueberries

Beat the cream cheese and sugar until light and fluffy. Add the eggs, lemon juice, and vanilla. Beat until combined. Spread cheesecake mixture evenly over the top of the prepared crust. Drop blueberry over the cheesecake filling. And finally, drop small clumps of reserved cookie dough as the final layer.

Bake for 50 minutes in a 350 degree oven. Cool to room temperature and store in the refrigerator. Enjoy cold (and with ice cream).

Sugarplum's Mayan Mudslide Brownies.

The wait for a recipe is so worth it today. These amazing little things are so good - even better paired with vanilla ice cream. Mmmm.

Mayan Mudslide Brownies

(adapted from Emily @ Sugar Plum)

1/4 cup butter

4 ounces Baker's semi-sweet chocolate (chopped)

1 teaspoon instant coffee mix

1 cup flour

2 tablespoons Hershey's unsweetened cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon sea salt + 1/8 teaspoon sea salt

1 avocado (peeled & pitted) - trust me - it's OK!

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 egg

1 cup semi-sweet chocolate chips

1 cup salted cashews

3/4 cup canned dulce de leche (I really hope you can find this ingredient. I could not, so I made my own "dulce de leche" with sweetened condensed milk. I tried baking it - it worked OK. I tried microwaving it - it worked GOOD but was a mess!! I think you could also use a caramel sauce....

Preheat oven to 375 degrees. Line an 8x8-inch baking dish with parchment paper.

Melt butter in saucepan over medium; turn heat off, add chopped chocolate and instant coffee. Stir until melted and smooth. Remove from heat and set aside.

In a separate bowl, stir together dry ingredients (including only 1/4 salt and excluding the sugars) until well combined. Use a mixer on medium speed to beat the avocado until creamy. Add granulated sugar and brown sugar. Beat until well combined. Beat in vanilla and egg then beat in the melted chocolate mixture until well combined. Slowly beat in dry flour mixture.

Spread batter in baking dish. Sprinkle half of the chocolate chips and half of the cashews over the the batter. Bake 15 minutes. Remove from oven and drizzle with warmed dulce de leche. Sprinkle with remaining chocolate chips and cashews. Sprinkle with remaining salt. Return to the over for an additional 10-15 minutes. Cool and enjoy.

I really hope you try these!!! I know the avocado might be intimidating, but it is so worth it!!! So, so, so worth it! The sweetness, the saltiness, the chewiness. Yum.

Brownies on Steroids.

The title says it all...because by "Brownies on Steroids", I mean very chocolaty with a touch of tofee and peanut butter goodness. These are no regular brownie!

And, if you are in need of a treat for a chocolate-lover in your life, this might be the answer! I bookmarked this recipe months ago and finally had an opportunity to give it a try and I'm so glad I did!

Brownies on Steroids

(adapted from Inn Cruises who got it from Andon-Reed Perspectives)

1 3/4 cups flour
3/4 cup powered sugar
1/3 cup baking cocoa
3/4 cup butter
14 ounce can sweetened condensed milk
1 teaspoon vanilla
2 cups semi-sweet chocolate chips (divided)
1 cup pecans
1 cup English toffee bits

1 cup peanut butter chips

Combine flour, sugar and cocoa. Add the butter and mix. Mixture will be dry. Press firmly into a greased 9x13 baking pan. Bake at 350 degrees for 10 minutes.

While the crust is baking, combine condensed milk, vanilla and 1 cup of chocolate chips in a medium saucepan. Heat, stirring constantly, until mixture is smooth. Remove crust from oven and pour chocolate mixture over crust. Sprinkle with pecans, toffee bits, and peanut butter chips. Press down to sink the pecans, toffee bits, and peanut butter chips into the chocolate mixture. Bake for another 18-20 minutes.

Pretty easy, huh!? These bars received rave reviews and several people have asked for the recipe. Judging from that I'd say these deem repeating!

Hurry and try these because I have another chocolate bar recipe on its way!

Pineapple Cream Cheese Bars.

To recover from the shock of snow and cold in Wisconsin I decided to make these tropical Pineapple Cream Cheese Bars to take me back to the days of flip flops and capris! Whip up a pan of these bars and you'll be well on your way to summer!

I first tasted these bars after purchasing them from a bake sale at work. I remembered liking them... A year later I opened crushed pineapple instead of pineapple rings and needed to figure out something to do with the crushed pineapple. Immediately these bars popped into my head! I tried googling, checked baking websites and blogs, but came up empty handed. I facebooked a neighbor who also works at the clinic and who's department hosted the bake sale. I scored big when I found out she made them and she shared the recipe! Then in March I made these for church fish fries hoping I would get to taste them again, but they never showed up on our table. And now, I made them as part of our mother's day spread.

If you are a little weary of the thought of pineapple and cream cheese - don't be! They remind me of fruit & dip or fruit pizza - both very common fruit and cream cheese eats. I think there were mixed reviews. I thought these were awesome as did several others (thanks Michelle, Lindsay & Linda!). I did get mixed reviews though.

Pineapple Cream Cheese Bars.

(recipe adapted from Neighbor Carol)

Crust:

1 cup butter

2 cups flour

1 cup sugar

Combine ingredients until well mixed. Press the mixture into the bottom of a 9x13 pan. Bake for 10 minutes in a 350 degree oven.

Filling:

2 - 8 oz. packages of cream cheese (softened)

2 tablespoons vanilla

1/4 cup milk

1/4 cup sugar

2 cups crushed & drained pineapple

Beat cream cheese until smooth. Add vanilla, milk, and sugar. Fold in crushed pineapple. Pour over slightly cooled crust.

Topping:

1 cup white chocolate chips

Sprinkle chips over the filling and return bars to the oven. Bake for 20 minutes in a 350 degree oven. Allow bars to cool before cutting. Keep uneaten portions refrigerated.

Although these bars are similar to cheesecake, they are not at all heavy. They are light and airy! I urge you to take a chance and make these. They are definitely a treat worthy of spring!

Oatmeal Craisin Bars.

Two weeks ago was the last time that I had to bake for my church's Lenten Fish Fries. While I usually don't try new recipes for that occasion I decided to do so this - with the disclaimer that I would make two pans of the bars and keep one for taste testing. There is no taste testing involved in the ones that go to church this was my only way!

And the result? I think Gary is glad I made a pan for home! These bars are sweet yet tart - giving them a nice flavor. The perfect treat for the occasional non-chocolate lover you run into!

Cranberry & Oatmeal Bars

[recipe adapted from Angry Asian Creations]

1 cup softened butter
1 cup packed brown sugar
2 cups quick cooking oats
1 cup plus 2Tbl all purpose flour, divided

1/2 cup whole wheat flour
2 cups craisins
1 cup sour cream
3/4 cup sugar
1 egg, lightly beatened
1 tsp vanilla

In large mixing bowl, cream butter and brown sugar. Combine oats and 1 1/2 cup flour (all purpose and whole wheat). Add to butter/sugar mixture until blended. Reserve 1 1/2 cup for topping. Pressing remaining crumb mixture into ungreased 9x13 baking pan. Bake at 350 degrees for 10 minutes.

In a large bowl, combine craisins, sour cream, sugar, egg, vanilla and remaining flour. Spread over crust. Sprinkle remaining crumb mixture. Bake 20-25 minutes, cool, and serve. Refrigerate any leftovers.

These would be a good addition to your Easter buffet! What else do you plan to eat on Easter? Please tell!

Brown Bottom Banana Bars.

I've had some bananas browning on my counter top for a while. It had pretty much come to do or die time for them. I decided to do. And for that my husband thanks me. A moist banana bar with the added flavor of chocolate and toffee?! Yes, please!

Brown Bottom Banana Bars.

Try saying that 5 times fast!!!

(Adapted from Bunny's Warm Oven)

1/2 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups mashed bananas

1 cup all purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa

1 cup chocolate chips

1 cup toffee bits

Cream the butter and sugar. Add egg, vanilla, and bananas. Stir in flour, baking powder and soda, and salt. Divide batter in half. Add cocoa to one of the halves. Spread that half in the bottom of a greased 9x13 pan. Top with remaining batter. Sprinkle with chocolate chips and toffee bits. Bake at 350 degrees for 30 minutes.

As you can gather from the recipe these bars are extremely easy to make. And they taste great! There are few things more delicious than chocolate with banana!

Festive Cranberry Cheese Triangles.

I like cranberry. It's tart and tangy and tastes good in all kinds of baked goods! I especially like it paired with oatmeal. And how about when it is easy to make! Yum.

Festive Cranberry Cheese Squares

(recipe from "Eagle Brand - Simple 1-2-3)

2 cups all-purpose flour (I think replacing one-cup with whole wheat flour would add a richer taste...will definitely make that change next time I make these)

1 1/2 cups oatmeal

1 cup butter, softened

3/4 cup brown sugar (plus 1 tablespoon)

1 package cream cheese

1 14-oz. can of sweetened condensed milk

1/4 cup lemon juice

1 16-oz. can whole berry cranberry sauce

2 tablespoons cornstarch

Preheat over to 350 degrees. Line 9x13 baking dish with parchment paper.

In a large bowl, beat flour, oats, butter, and sugar until crumbly. Reserve 1/2 cup crumb mixture. Press remaining crumb mixture firmly on the bottom of prepared pan. Bake 15 minutes or until lightly browned.

Beat cream cheese until fluffy. Gradually beat in milk until smooth; stir in lemon juice. Spread over baked crust.

Combine cranberry sauce, cornstarch, and remaining sugar. Spoon over cheese layer. Top with reserved crumb mixture.

Bake 45 minutes or until golden. Cool and cut into bars.

These are good and easy. They would be a nice addition to work potluck or any other holiday gathering. And of course, I'm sure they would be even better served with a side of ice cream - isn't everything better with ice cream? Must remember you are talking to a farmer's daughter and another farmer's wife. Yeah, we like our ice cream. And butter!

Rocky Ledge Bars

Thanks for letting me share!



When Holly emailed me asking if I wanted to be a guest blogger for as part of the 12 Guest Bloggers of Christmas, I was honestly thrilled. I have never guest blogged before, so the invite was quite the honor. I was not sure what I was going to make, but I knew it had to be something delicious because I did not want to disappoint. Conveniently my fiance bought me a copy of Martha Stewart's Cookies for my birthday a couple weeks ago which gave me plenty of options. I wanted to bake just about everything in the cookbook, but these bars were screaming to be made. The original recipe calls for caramel, but I did not start baking these until 9pm and did not feel like running to the store. I left out the caramel, added some peanut butter chips, and halved the amount of white chocolate. These bars are perfect for any baker who has several opened bags of miscellaneous chips stored in the pantry. You can really throw anything in them and they are incredible! They stayed fresh for several days and because they are bars, they will ship well if you plan to ship holiday goodies.

Thanks for letting me share!

Rocky Ledge Bars
Adapted from Martha Stewart Cookies

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter chips

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan.

Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and peanut butter chips.

Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and peanut butter chips on top. Bake until top is golden brown, about 35 minutes. Let cool on a wire rack. Cool completely before serving.

Bars can be stored in an airtight container at room temperature up to 1 week.

Cranberry Bliss Bars.

Have you heard of Cranberry Bliss Bars before? Maybe at Starbucks? When I visit Starbucks - which is not often - I usually get a frap or an iced mocha. Or a chai tea latte! I can probably count on one hand the number of times I have bought one of their pastries.

This pastry I learned of from my friend. While traveling together last winter she insisted on getting me a Cranberry Bliss Bar to go with my drink. I was impressed with the tasty gem! However, as a seasonal item, I never made it back to get another one.

Fast forward to me googling "Cranberry Bliss Bar" and finding numerous "copy cat" recipes. In hopes of finding the perfect one I modified one of the recipes to my liking. The result - cranberry bliss bars - as good, if not better than original.

Cranberry Bliss Bars

(adapted from Cookie Madness)

Bar:

1 cup butter, softened

1 cup brown sugar

1/3 cup sugar

2 eggs

2 teaspoons lemon juice

1 cup white flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon ground giner

3/4 cup craisins

3/4 cup white chocolate chips

Frosting:

3 ounces cream cheese, softened

2 tablespoons butter, softened

3 cups powdered sugar

2 teaspoons lemon juice

Topping:

handful of craisins

white chocolate to melt and drizzle

Preheat the oven to 350 degrees and line a 9x13 baking dish with parchment paper.

Beat the butter and sugars. Add eggs and lemon juice. Beat until well combined.

Add the dry ingredients and stir until fully incorporated. Add craisins and chips.

Spread batter in pan and bake for 25 minutes or until the edges are slightly browned and a toothpick inserted into the center comes out clean.

Prepare frosting by beating cream cheese and butter until fluffy. Add juice and sugar and beat again until fluffy.

Spread evenly over cooled bars. Top with craisins and drizzle white chocolate. Allow chocolate to set - cut - and enjoy!!

Indoor S'mores Bars

This recipe was one of my favorites growing up and it was really easy for me to do all by myself when I was younger. It came for the Golden Graham cereal box. I made this last week for my friends and roommates and I think everyone had them cleaned up within a day or two. :) They may look a little messy, but that's just the appearance. They stay together real well and don't melt when you hold on to them -- not that you would be holding them for long amounts of time because they are that good! :)

Indoor S'mores Bars

3/4 cup light corn syrup
3 Tablespoons butter
1 package milk chocolate chips -- the must be milk chocolate, not semi-sweet!
1 teaspoon vanilla
12 oz. box Golden Graham cereal
3 cups mini marshmallows

Grease 9x13 pan. Heat corn syrup, butter and chocolate chips to boiling, stirring constantly. Remove from heat and stir in vanilla. Pour over cereal in a large bowl; toss until completely coated. Fold in marshmallows 1 cup at a time. Press into pan. Let stand 1 hour. Store loosely covered at room temperate. If you seal the pan tightly, the s'mores will get a little soggy.

S'mores.

Hanging out in the wilderness all weekend, sleeping on the ground, packing and unpacking...yup, I'm talking about camping. I am not a camper. Never was, never will be. I don't get it. Maybe it's because I live in the country and the wilderness is all around me. Maybe it is because I enjoy a good sleep. Maybe it is because I have all I can do to keep my house kept up. I'm just not a fan.

Now let's talk s'mores. They go good with camping and fires. There is just something about that hard graham cracker crumbling all over and making a mess. And if your chocolate doesn't melt enough it's too hard. The marshmallow never says in place. I'm not a s'mores eater. They are too messy for my liking. Sure, graham cracker is good. Chocolate in the right form is great. Marshmallows not bad either. The combination is wonderful...just not in a traditional s'mores form. That is why I have fallen in love with two other forms of s'mores...

S'mores cookies which can be found here. These little gems are delightful. So, so good! I suggest you only make them if you have friends to share them with. And if you don't have friends, share them with strangers - it won't take long for those strangers to become your friends!

S'mores Cookies
recipe from Baked Perfection

1 1/2 cups all purpose flour (I think they would be just as good if you reduced the AP flour with a little whole wheat...)
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips (I used a mix of regular sized and miniature)
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used almost a whole pack...I was trying to get three pieces on each cookie)

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes in 350 degree over, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

S'mores bars which can be found here. Again, amazing. Love, love, love them! I found this recipe over winter and have made them several times. They are rich, but oh so good.

S'Mores Bars
recipe from Lovin In the Oven

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

And so you see, for those of us who are not campers and not s'mores eaters. We have other options. Tastier options if you ask me. So, go, bake, and eat your s'mores as cookies or bars. Your taste buds will thank you.

Kit Kat Bars.

Each year for my boss's birthday I have been making her a special treat. This year I went with Kit Kat Bars. I'd been wanting to make these for about a year - no lie!! But, I thought they were a lot of work. Don't get me wrong - I enjoy cooking/baking things that take a lot of work, but I have to be in the right mind set.

After making these I realized they really are not that much work! And since they only require a stovetop and not the over they will definetly be on my summer treat list!

Kit Kat Bars.

(from my church's cookbook)

2 sticks of butter

1 cup brown sugar

1/3 cup white sugar

1/2 cup milk

2 cups finely crushed graham crackers

1 box waverly crackers (I used club orginal)

1/2 cup butterscotch chips

1/2 cup chocoloate chips

2/3 cup peanutbutter

Boil butter, sugars, milk, and crushed graham crackers together for 5 minutes - stirring often. Place a layter of crackers on the bottom of a 9x13 pan. Spread half of the boiled mixture over the crackers. Place another layer of crackers. Spread the other half of the boiled mixture over the crackers. Place another layer of crackers over top. Melt chips and peanutbutter. Spread over the the top. Refrigerate at least three hours before cutting. Keep refrigerated.