Chewy Butterscotch Peanut Butter Cookie Bars

Ingredients

1. 1/2 cup (1 stick) butter, softened (I use salted)
2. 1 1/2 cups creamy peanut butter
3. 3/4 cup granulated sugar
4. 3/4 cup light brown sugar
5. 1 tablespoon vanilla extract
6. 3 large eggs
7. 2 cups quick oats
8. 2 1/2 cups old-fashioned oats
9. 1 teaspoon baking soda
10. 1 cup mini chocolate chips
11. 1 bag (12 oz) butterscotch chips

Instructions

1. Heat oven to 350 degrees. Prepare a cookie sheet (about 12" x 18") and spray with cooking spray. 
2. In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, combine the butter, peanut butter, sugar, and brown sugar. Beat together for 1-2 minutes until it's pale in color and fluffy looking. 
3. Add in the vanilla extract and eggs. Beat together until combined. 
4. Add the quick oats, old-fashioned oats, and baking soda. Mix on low speed until combined. Add chocolate chips and butterscotch chips (reserve some for top of bars if wanted) and mix together just until combined. 
5. Dump the cookie dough onto the prepared cookie sheet and spread out evenly. It will be sticky so use the back of a silver table spoon, or the butter wrapper, or spray your hands lightly with cooking spray. 
6. Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars. 
7. Cook for 17-20 minutes. I have never cooked these bars for longer than 17 minutes. Because of the no flour, they will appear underdone and slightly gooey but that's normal. Take them out of the oven and place the cookie sheet on a cooling rack. Let the bars cool for 30-45 minutes. They will come together and finish cooking slightly while cooling. 
8. Use a pizza wheel cutter to cut these bars easily. Leftovers can be stored at room temperature covered. Or, place the bars in sandwich size Ziploc bags and store in the freezer. Eat cold, let sit at room temperature, or microwave for 10 seconds or so. 

Source : togetherasfamily

OMG S'mores Bars

Ingredients

1. 16 Tablespoons or 1 cup unsalted butter softened
2. 1/2 cup brown sugar
3. 1 cup sugar
4. 2 large eggs
5. 2 teaspoons vanilla
6. 2 2/3 cups all purpose flour
7. 1 1/2 - 2 cups graham cracker crumbs about 14 full graham crackers
8. 2 teaspoons baking powder
9. 1/2 teaspoon salt
10. 3 Giant Sized Hershey's Milk Chocolate Bars
11. 16- oz. tub or 3 cups marshmallow fluff

Instructions

1. Preheat oven to 350 degrees.
2. Lightly grease or spray with cooking spray a 9-inch x 13-inch glass baking pan and line it with parchment paper, so the paper hangs over the sides a little. Set pan aside.
3. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt and set aside.
4. Using a mixer, in a large bowl, mix together the softened butter, white sugar, and brown sugar for 1 1/2 to 2 minutes.
5. Add in the eggs and vanilla and continue mixing until well incorporated and smooth.
6. Add in the dry mixture into the butter / sugar mixture. Beat to incorporate, just until all the ingredients come together.
7. Gather the dough into a ball and divide dough into 2 balls.
8. Take one of the balls and spread out into the prepared pan by smooshing it down so that it covers the bottom of the pan completely in an even layer.
9. Cover the dough with a single layer of the chocolate bars. 3 fits nicely.
10. Next, add the marshmallow fluff to the top of the chocolate bars and spread out to sides of pan.
11. Lightly flour a board or counter top and smoosh or roll with a rolling pin, the other half of the s'mores cookie dough and make it/roll it the size of the your pan. I do it by placing the pan on top to get an idea about the size to get an idea. Slice the dough into strips and lay each piece on top of the fluff until you've covered it all as good as you can. Try to cover up all the marshmallow as good as you can, but it's ok to have some marshmallow poking out. 
12. Place pan into your preheated oven and bake for about 30-35 minutes, until the top is golden brown.
13. After baked, transfer to cool completely on a rack.
14. When cool, slice and serve.

For more detail thebakingchocolatess

Pecan Pie Cheesecake

Equipment

1. 9-inch springform pan
2. large roasting pan (big enough for the springform pan to fit inside)

Ingredients

1. Pecan Graham Crumb Crust
2. 1 cup pecans
3. 2 cups graham crumbs
4. 1/4 cup brown sugar
5. 1/2 teaspoon cinnamon
6. 1/2 cup unsalted butter

Cheesecake Filling

1. 24 ounces cream cheese* full fat, brick-style
2. 3/4 cup white sugar
3. 1/2 cup brown sugar
4. 1/2 teaspoon cinnamon
5. 1 tablespoon cornstarch*
6. 1 cup sour cream*
7. 1 teaspoon vanilla extract
8. 3 large eggs*

Pecan Pie Topping

1. 1/3 cup unsalted butter
2. 3/4 cup brown sugar
3. 3/4 cup heavy cream
4. 1 teaspoon vanilla extract
5. 1 tablespoon corn syrup
6. 1/2 teaspoon cinnamon
7. 2 cups pecan halves

Instructions

1. Preheat the oven to 350F degrees.
2. Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.
3. Pecan Graham Crumb Crust
4. Pulse the pecans in a food processor until crushed.
5. In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
6. Mix in the melted butter. The consistency will be like damp sand.
7. Press into the bottom and up the sides of the springform pan.
8. Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).

Cheesecake Filling

1. In a very large bowl, beat the cream cheese until soft.
2. Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
3. Beat in the sour cream and vanilla extract.
4. With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
5. Pour the filling over top of the crust, and smooth the top.
6. Baking and Cooling
7. Place the cheesecake in the middle of a large roasting pan.
8. Pour about 1/2 - 1 inch of hot water into the roasting pan to make the water bath.
9. Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
10. Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
11. Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight

Pecan Pie Topping

1. Before serving, make the pecan pie topping.
2. Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. Bring to a gentle simmer for 2-3 minutes.
3. Add in the cream, vanilla, corn syrup, cinnamon and pecans.
4. The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
5. Remove from the heat.
6. Serving
7. Remove the cheesecake from the fridge.
8. With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
9. Spoon the pecan pie topping over top of the cheesecake. The pecan pie topping will harden if it's placed in the fridge - which is still delicious, but a bit harder to slice. So I recommend only topping the pieces that you plan to eat.
10. Slice using a thin, sharp knife and pie lifter to remove from the pan.

For more detail justsotasty

No Bake Oreo Cheesecake

Ingredients

1. 1/4 cup melted butter
2. 50 Oreo cookies (2 300g packages) divided
3. 1/2 cup white chocolate chips
4. 24 oz cream cheese (3 250g/8oz packages)
5. 1 1/2 cups powdered sugar
6. 1 1/4 cup heavy whipping cream divided

Instructions

Crust:

1. Combine melted butter and 1 package of Oreo cookies in a food processor. Process until smooth and starts to stick together.
2. Press into a 9" Springform pan and about 1/2" up the sides.

Filling:

1. In a medium bowl, combine white chocolate chips and 1/4 cup cream. Microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.
2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until combined.
3. Add remaining 1 cup cream, and beat on low until incorporated, then beat on high speed until thickened and fluffy (3-4 minutes). Don't stop until you have stiff peaks!
4. Reserve 5 Oreo cookies for garnish, and place the remaining 20 into a large zip-top bag. Crush with a rolling pin or other hard object and stir into cheesecake filling.
5. Spread into prepared crust, cover, and chill for at least 5-6 hours or overnight.
6. Slice and serve.

For more detail thereciperebel

Lemon Sugar Cookies

Ingredients

1.  2 sticks (1 cup) unsalted butter, room temperature
2.  1 & 1/2 cups granulated sugar
3.  3 tbsp lemon zest
4.  2 tbsp fresh lemon juice
5.  1 large egg
6.  3 cups all purpose flour
7.  1 tsp baking soda
8.  1/4 tsp salt
9.  1/4 cup sugar, for rolling cookies

Instructions

1. In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
2. Add in the lemon juice and egg, beat again to combine.
3. Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.
4. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
5. Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
6. Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
7. Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.

For more detail thefirstyearblog

SNICKERDOODLE COOKIES

Ingredients

1. 1/2 cup butter , softened
2. 1/2 cup shortening
3. 1 1/2 cups granulated sugar
4. 2 large eggs
5. 2 teaspoons vanilla extract
6. 2 3/4 cups all-purpose flour
7. 2 teaspoons cream of tartar
8. 1 teaspoon baking soda
9. 1/4 teaspoon salt
10. 4 Tablespoons granulated sugar (for rolling the dough balls in)
11. 1 Tablespoon ground cinnamon (for rolling the dough balls in)

Instructions

1. Preheat oven to 375 degrees F.
2. Cream together butter, shortening, and 1 1/2 cups sugar. Add eggs and vanilla and mix well.
3. Add the flour, cream of tartar, baking soda and salt and stir until combined. 
4. Shape dough by spoonfuls into balls. I grease my hands with cooking spray since the dough is slightly sticky. I also like to put one finished tray of rolled cookies in the fridge while I"m rolling the second. Then when you're ready to roll them in cinnamon and sugar they are easier to handle.
5. In a separate bowl, mix the 4 tablespoons granulated sugar and the cinnamon. Roll balls of dough in mixture. Place dough about 2 inches apart on a parchment lined baking sheet.
6. Bake 8 to 9 minutes (don't over bake!) Remove immediately (and carefully, with a good spatula!) from baking sheets onto a cooling rack to cool completely.

For more detail tastesbetterfromscratch

Tres Leches Cake

Tres Leches Cake

Ingredients

Cake:

1.  1 1/2 cups cake flour, plus extra to dust the pan
2.  1 teaspoon baking powder
3.  1/2 teaspoon salt
4.  4 ounces butter, at room temperature
5.  1 cup plus 1 tabblespoon sugar
6.  5 eggs
7.  1 tablespoon vanilla

Glaze:

1.  1 can evaporated milk (12 ounces)
2.  1 can sweetened condensed milk (14 ounces)
3.  1 cup half and half

Topping:

1.  2 cups heavy cream
2.  1 cup sugar
3.  1 teaspoon vanilla

Instructions

1. Preheat oven to 350º. Grease and flour, or use Baker's Joy, to coat a 9 x 13 pan.
2. Whisk together dry ingredients and set aside.
3. Using the paddle attachment of a stand mixer, beat butter until fluffy on medium speed. Decrease to low and add sugar slowly. Scrape down sides of the bowl. Add eggs, one at a time, mixing until well combined. Add vanilla and mix.
4. Add dry ingredients in three batches and mix till just incorporated. Pour batter into prepared pan. Smooth top. Bake in the middle of your oven for 20-25 minutes.
5. Remove and cool for a half hour. Poke top of cake with fork or skewer. Allow cake to completely cool.
6. Make the glaze by whisking the milks and half and half. Slowly pour over cake and refrigerate overnight. I did not use the last 1/4 cup of glaze so that it all absorbed.
7. Before serving, make topping by whipping heavy cream, sugar, and vanilla until mixture thickens and stiff peaks form. Spread topping over cake and refrigerate until serving.
8. May garnish with sliced strawberries.

Vanilla Crazy Cake

Ingredients

1. 1 1/2 Cups All-purpose flour
2. 1 Cup Sugar
3. 1 tsp Baking soda
4. 1/2 tsp Salt
5. 1 tsp White vinegar
6. 5 tbsp Vegetable oil
7. 1 Cup Water
8. 1 1/2 tsp Pure vanilla extract

Instructions

1. Preheat oven to 350 degrees. Mix the flour, sugar, baking soda, and salt in a greased 8" square (or round...I prefer the round, but I've made this in both) baking pan.
2. Make 3 depressions in the dry ingredients - two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one.
3. Pour water over the entire thing and mix until smooth.
4. Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool, then top with your favorite frosting and enjoy!

For more detail totallythebomb

Slow Cooker Sausage and Potato Casserole

Ingredients

1. 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes
2. 14 oz. kielbasa cut into small pieces
3. 1 small onion diced
4. 2 1/2 cups shredded cheddar cheese
5. 10.5 oz can cream of chicken or mushroom soup
6. 1 cup milk
7. salt and pepper to taste

Instructions

1. Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker.
2. In a separate bowl, combine cream of chicken, milk, salt and pepper.
3. Pour over hash brown mix.
4. Sprinkle remaining cheese over top.
5. Cook on low for 6 hours or on high for 3-4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!

For more detail gracefullittlehoneybee

4 Ingredient Hamburger Casserole (Quick & Easy)

Ingredients

1. 1 (1lb) box medium pasta shells
2. 1lb ground beef
3. 2 (10oz) cans tomato soup
4. 2 cups shredded cheddar
5. 1 cup shredded mozzarella
6. 1/2 cup water
7. garlilc, salt & pepper to taste

Instructions

1. Cook and drain the pasta according to the package directions.
2. Meanwhile, preheat your oven to 375 degrees and grease and 9x13 baking dish.
3. In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).
4. Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheese to your skillet with the browned beef; stir and cook for 2-3 minutes over medium heat.
5. Pour the mixture into your greased dish and top with the remaining cheese.
6. Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes (I also like to turn the broiler on for the last 2-3 minutes to brown the cheese).
7. Serve immediately and store any leftovers in the fridge for up to 3 days.

For more detail instrupix

Chicken Bacon Ranch Baked Penne

This delicious Chicken Bacon Ranch casserole is filled with all things comforting: penne pasta, creamy Alfredo, lots of gooey cheese and bacon. Yep, bacon. That should be enough said right there.

This delicious casserole is filled with all things comforting. Penne pasta, creamy Alfredo, lots of gooey cheese and bacon. Yep, bacon. That should be enough said right there. 😉 But I can’t leave out the chicken and ranch flavor because they really bring the whole thing together. This pasta casserole is really amazing and my kids ate it in about 1 minute flat.

If you’re looking for a new and delicious dinner to feed your family then please give this one a try! Especially on a night when you’re all about comfort food and family fun around the dinner table, because that’s exactly what this recipe is.

Source : www.life-in-the-lofthouse.com

★★★★★ | Stuffed Chicken Parmesan

Ingredients

1. 3 chicken breasts, boneless and skinless
2. salt, to taste
3. 1 100 g cup mozzarella cheese
4. 2 250 g cups flour
5. 6 eggs, beaten
6. 2 230 g cups bread crumbs
7. 1 240 g cup oil, for frying
8. 3 780 cups tomato sauce
9. ½ 55 g cup grated Parmesan cheese
10. 2 tablespoons fresh basil

Instructions

1. Season chicken with salt.
2. Cut a pocket into each chicken breast.
3. Stuff the pockets evenly with the mozzarella cheese.
4. Press the edges of the chicken together to seal the pocket.
5. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
6. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
7. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
8. Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
9. Fry the chicken until golden brown on both sides.
10. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
11. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
12. Bake for 20 minutes.
13. Enjoy!

For more detail dishonsea

Rotisserie Chicken Salad

Ingredients

1. 1 Fully Cooked Store-bought Rotisserie Chicken
2. 3 Celery Stalks - chopped
3. 1/4 Cup Thinly Sliced Red Onion
4. 1/2-3/4 Cup Mayonnaise
5. 1 teaspoon Brown Mustard
6. Salt/Pepper - to taste

Instructions

1. Pull the chicken meat from the bones. This should get you approximately 3 cups of chicken meat.
2. Mix chicken, celery, onion, mayo and mustard. Stir until fully combined.
3. Salt and pepper to taste.
4. Store and refrigerate in an airtight container.

For more detail wonkywonderful

Healthy Curry Chicken Salad

INGREDIENTS

1. 2 cups shredded chicken
2. 3/4 cup celery, chopped
3. 1/4 –1/3  cup raisins
4. 1/4 cup red onion, chopped
5. 1/4 cup avocado or olive oil mayonnaise
6. 1/2 Tablespoon curry powder
7. 1 teaspoon apple cider vinegar
8. 1/4 teaspoon ground pepper
9. 1/8– 1/4 teaspoon sea salt
10. 2 Tablespoons cashews (optional)

INSTRUCTIONS

1. In a large bowl, stir together mayo, apple cider vinegar, curry powder, pepper and salt.
2. Add shredded chicken, celery, raisins and red onion to the bowl. Stir until well combined.
3. Taste and adjust seasonings, if needed.
4. Serve on bread as a sandwich, in lettuce wraps or over a bed of greens.

For more detail eatingbirdfood

Low Carb Greek Yoghurt Chicken

Ingredients

1. oil spray
2. 5 oz. plain greek yogurt
3. 2 tbsp mayonnaise
4. 1/2 cup grated parmesan cheese
5. 1 tsp garlic powder
6. 1/4 tsp salt
7. 1/4 tsp black pepper
8. 1.5 lb. chicken tenders (whole) or chicken breasts (cut in quarters)
9. Parsley (chopped, for garnish)

Instructions

1. Preheat oven to 375°F. Lightly coat a 12 inch oven proof pan or 9×9 baking dish with nonstick oil spray and set aside.
2. In a medium bowl, mix together the greek yogurt, mayonnaise, Parmesan cheese, garlic powder, salt and pepper.
3. Add chicken into the bowl with yogurt mixture and coat the mixture all over the chicken.
4. Move chicken to a baking dish (or oven proof pan). Chicken should be thinly coated with the yogurt mixture. Don't put too much or any additional mixture leftover.
5. Bake for 25-30 minutes, or until the chicken is cooked through.
6. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
7. Optional: garnish with chopped parsley.

For more detail whatsinthepan

Stuffed Chicken Marsala

INGREDIENTS

1. 4 medium boneless, skinless chicken breasts
2. 8 slices mozzarella cheese
3. 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
4. 2/3 cup shredded parmesan cheese
5. 3 tablespoons oil
6. salt and pepper, to taste
7. 2 teaspoons Italian seasoning

Marsala Sauce

1. 1 1/2 cups marsala cooking wine (may sub chicken broth)
2. 3 teaspoons minced garlic
3. 1 cup sliced mushrooms
4. 1/2 cup heavy cream
5. 1/2 teaspoon salt, or to taste
6. 1/4 teaspoon black pepper, or to taste
7. grated parmesan cheese and parsley or thyme for topping (optional)

INSTRUCTIONS

1. Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
2. Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
3. Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.
4. Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
5. In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
6. Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.

For more detail lecremedelacrumb

Fresh Peach Crumb Bars

Ingredients

For the crust:

1. 1 cup granulated sugar
2. 3 cups all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon ground cinnamon
6. 1 cup unsalted cold butter, cut into cubes
7. 1 large egg, lightly beaten

For the peach layer:

1. 1/2 cup granulated sugar
2. 1 tablespoon cornstarch
3. 1/4 teaspoon ground cinnamon
4. 5 large peaches, peeled and diced
5. 1 teaspoon fresh lemon juice

For the icing: (optional)

1. 1 cup powdered sugar
2. 1/4 teaspoon almond extract
3. 1 tablespoon milk (more or less for desired consistency)

Instructions

1. Preheat oven to 350 degrees if using a glass pan, or 375 degrees for a metal pan.  Lightly grease or spray a 13x9-inch baking pan and set aside.

For the crust:

1. In a medium bowl whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon.  
2. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand.  Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly.  
3. ALTERNATELY: process the sugar, flour, baking powder, salt and cinnamon in the bowl of a food processor. 
4. Add the butter and process until the mixture resembles coarse sand. 
5. Add the egg and process until the dough starts to hold together. 
6. Press (gently) a little more than half the dough into the prepared pan.  

For the peach mixture:

1. In a large mixing bowl, whisk together the sugar, cornstarch and cinnamon.  
2. Add the diced peaches and toss to combine. 
3. Drizzle the lemon juice over the peaches and toss to coat.  
4. Pour the peach mixture over the crust and spread evenly.  
5. Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumpbs and remaining crumbled topping over the fruit layer leaving some peaches showing through.
6. If using a glass pan, bake at 350F degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375F degrees for 40-45 minutes.  
7. Cool completely then chill before cutting.  

To prepare the icing:
Whisk together the powdered sugar, almond extract and milk.  Drizzle on the bars just before serving. 


For more detail savingdessert

Chocolate Chip Caramel Bars

INGREDIENTS

CHOCOLATE CHIP COOKIE BARS

1. 1 cup (2 sticks or 226g) butter, room temperature
2. 1 1/2 cups (300g) brown sugar
3. 1 teaspoon vanilla
4. 2 large eggs, room temperature
5. 2 1/4 cups (282g) all-purpose flour
6. 1 teaspoon baking soda
7. 1 teaspoon salt
8. 2 cups semi-sweet chocolate morsels

CARAMEL SAUCE

1. 5 ounces evaporated milk
2. 1 package (11 ounces) caramel bits or wrapped caramels (be sure to unwrap if using the wrapped caramels)

INSTRUCTIONS

CHOCOLATE CHIP COOKIE BARS

1. Heat oven to 350°F.
2. Add butter, brown sugar, and vanilla to a large bowl and with a hand-held mixer, cream ingredients until they are lighter and fluffier. Add in eggs, mixing well after.
3. Add the flour, baking soda, and salt and mix on low until combined. I usually add my chocolate morsels right into the cookie dough and mix with the hand-held mixer, but you can also stir them in by hand.
4. In a prepared 8x12 or 9x13 baking dish, press half of the cookie dough down. Try to get an even layer. Set the remaining cookie dough aside.
5. Bake for 10 minutes. While the cookie bars are baking, prepare the caramel.

CARAMEL SAUCE

1. In a saucepan over medium heat, add the evaporated milk and caramel bits. Stir frequently for about 8 minutes, or until the caramels are melted and the evaporated milk is fully incorporated. Remove from heat.
2. Carefully remove the cookie bars from the oven and place on a heat-safe surface.
3. Pour the caramel sauce over the bars making sure to get it into every nook and cranny.
4. Carefully start placing flattened dollops of the remaining cookie dough over the hot caramel. I find it works best to pick up a small handful, flatten it in your hand a bit, and then place that directly on top of the caramel. Do this will all remaining cookie dough. It is ok if there is some caramel showing.
5. Bake for an additional 15-18 minutes, or until the caramel is bubbling and the cookie is golden brown.
6. Allow bars to cool to room temperature and then cut and serve.

For more detail iambaker

CANNOLI CHEESECAKE BARS

Ingredients

1. 1 1/2 cups waffle cone crumbs (about 10-12 cones)
2. 5 Tablespoons butter melted
3. 8 ounces ricotta cheese room temperature (full fat preferably)
4. 8 ounces mascarpone cheese room temperature (full fat preferably)
5. 1/2 cup granulated sugar
6. 2 large eggs
7. 1 teaspoon vanilla extract
8. 1/2 teaspoon fresh orange zest
9. 1/4 teaspoon ground cinnamon
10. 3/4 cup mini chocolate chips
11. Optional: powdered sugar

Instructions

1. Preheat oven to 350 degrees F. Line the bottom and two sides of 9x9-inch square baking pan with parchment paper if desired.
2. In a medium mixing bowl, mix together the cone crumbs and butter. Press mixture into bottom of the prepared baking pan to form a thin even crust.
3. In a large mixing bowl beat together ricotta, mascarpone, and granulated sugar until well combined with an electric mixer on medium speed. Beat in eggs one at a time. Then beat in vanilla, orange, and cinnamon.
4. Pour cheesecake filling on top of crust and spread to form an even layer. Sprinkle chocolate chips on top of cheesecake filling.
5. Bake cheesecake at 350 degrees F for about 30-35 minutes or until slightly golden brown around edges and nearly set in center. Remove from oven, cool then refrigerate for about 4-6 hours or overnight. You can also freeze for easier slicing.
6. Slice cheesecake into 8 large bars (or any shape/size) and sprinkle with powdered sugar if desired. Store cheesecake bars in freezer or refrigerator.

For more detail snappygourmet

Carrot Cake Bars

Ingredients

Carrot Cake Bars

1. 1/2 cup butter melted
2. 1 cup light brown sugar packed
3. 1 large egg
4. 1 tablespoon vanilla extract
5. 1 cup all-purpose flour
6. 1 teaspoon ground cinnamon
7. 1/4 teaspoon baking powder
8. 1/4 teaspoon salt
9. 1 cup shredded carrots

Cheesecake Swirl

1. 4 ounces cream cheese room temperature
2. 1/4 cup granulated sugar
3. 1 large egg yolk
4. 3/4 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees. Spray an 8×8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.

Carrot Cake Bars

1. Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
2. In a medium bowl, add the melted butter and brown sugar. Mix to combine.
3. Stir in the egg and vanilla extract.
4. Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
5. Fold in the shredded carrots. Set aside.

Cheesecake Swirl

1. In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
2. Add in the egg yolk and vanilla extract. Beat until smooth and creamy.

Assemble

1. Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
2. Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.
3. Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
4. Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
5. Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
6. Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
7. Cool completely before cutting. Store in an airtight container in the refrigerator.

For more detail cookiedoughandovenmitt