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

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