Salted Nut Roll Bars

Decorating's done. Shopping's almost done. Baking . . . not quite there yet. :) There are still a few things left on my list to make, but I'm steadily chipping away. And, at least it's fun! The recipe I'm sharing today is a family favorite, both in my family and Dusty's. Actually, it seems to be a favorite everywhere!

If you make these, you'll be a rock star. Seriously. Every time I've made these, people have fallen in love with them. They're crunchy, chewy, salty and sweet. I love everything about them - especially the fact that they're super easy! I can't believe I haven't shared this recipe with you yet - it's a staple around here, especially at Christmas. It's one of those out-of-the-ordinary additions to your cookie tray that people will love.

I found the recipe in my home church's cookbook years ago. I know there are others floating around on the internet that have slight differences, but I've never bothered trying them because this one turns out perfectly every time! Hope you and yours enjoy them as much as we do!

Salted Nut Roll Bars
1 pkg. yellow cake mix
1/2 c. softened butter or margarine
1 egg, lightly beaten
3 c. mini marshmallows
12 oz pkg (2 c.) peanut butter chips
1/4 c. butter or margarine
2/3 c. light corn syrup
2 t. vanilla
2 c. rice krispies
2 c. peanuts (I prefer dry roasted)

1. Preheat oven to 350 degrees, and grease a 9x13 pan.
2. Stir together dry cake mix and egg. With a pastry cutter, or two knives, cut in 1/2 c. softened butter until a crumbly, sand-like mixture forms. Press firmly into prepared pan and bake about 12 minutes.
3. Sprinkle crust with marshmallows, and bake 3-5 more minutes, or until marshmallows are puffed. (They should still be white, not browned.) Allow to cool while you make the topping.
4. In a medium-large saucepan, melt the peanut butter chips, 1/4 c. butter, and corn syrup until smooth. Stir in vanilla, rice krispies, and peanuts.
5. Carefully spread over marshmallow layer, and allow to cool completely before slicing.

Hugs and cookies,

Amanda

Holiday Baking How-To

The holiday season is upon us. There are a million things to do: shopping for gifts for family, friends, teachers; decorating the house and the tree; menu planning; travel planning; packing, unpacking, repacking; Christmas programs; wrapping presents; stuffing stockings . . . And there are probably many more things I didn't list! How on earth can you find time to bake goodies - it's just one extra thing that it's hard to find time to do in the hustle and bustle. I'm here to tell you it's doable!

I love holiday baking. I love putting together cookie trays and filling them with a variety of cookies and candies - trying out new recipes while including old favorites. It gives me a lot of joy - especially when I come across a recipe that I know a family member will love. All that said, I've come up with a list of 5 things that make my holiday baking smoother, less stressful, and enjoyable.

Tip #1: Use parchment paper
Maybe you've never used it before, or maybe you just don't use it in your everyday baking (I often don't). Use it now! Line your cookie sheets with it and you won't have to be worried or concerned that your cookies will stick to the pan and you'll have wasted time/effort/money making them. And it makes clean-up a cinch!

Tip #2: Bake ahead and freeze
When it comes down to the last few days before a get-together or family gathering, you usually don't have extra time to bake 6 dozen cookies or bars to make your cookie tray fabulous. Most cookies and bars hold up great when frozen, with little to no difference in taste or texture. With cookies, bake them and allow them to cool completely. Put them in ziplock bags, or plastic storage containers with waxed paper between layers. If they're decorated cookies, it's a bit trickier, but you can always freeze the cookies and pull them out to decorate the day before or the day you need them
.
For bars, line your pan with parchment paper so there's a bit of overhang. When they've baked and cooled, use the parchment paper to lift them out of the pan. Wrap the entire thing (carefully) in plastic wrap, then tinfoil. Then, you can place them in a larger container, or back in the pan you used and into the freezer. By freezing it as a whole instead of individual bars, you help maintain freshness. Pull them out when you need them, and allow them to defrost until you are able to cut them. (When cutting bars for my tray, I cut off the edges for a nicer-looking edge. You can also cut them diagonally to make diamonds instead of squares for a little variety.)

Tip #3: Include non-traditional favorites
I'm all for using peppermint, ginger, eggnog, and any other seasonal flavors in my Christmas baking. But, I often find that people enjoy things that are outside the box, too. If you have a recipe that's always a hit, don't be afraid to put in on your cookie tray! They don't have to be fancy. Do you love peanut butter cookies? Or maybe you have a killer chocolate chip cookie recipe? Use it! People love when there are options they weren't expecting. And often those are the ones that go first and fastest.

Tip #4: Invest in a small cookie scoop
Cookie scoops in general are a huge time-saver. I have a larger one, and a smaller one that's about 1 Tbls. I always use the smaller one for Christmas baking. If you have 5-10 different cookies on your tray, you don't want people to get full after only tasting one! Make them smaller so your family and friends can enjoy a few without feeling guilty or overly-stuffed. (I usually say "who cares" and sample them all . . . How else will I know which is my favorite?) This cookie scoop is similar to the one I have (although the spring in mine broke after last Christmas - bummer), and I think it's the perfect size. You can also find something similar in most stores (i.e. Target, Walmart, etc.).

Tip #5: Looks aren't everything
Your cookies aren't all perfectly round? Your chocolate drizzles looks like chocolate blobs? The edges got a teensy bit too brown? Doesn't matter. People will eat them. People will love them. Unless you're selling them and people are basing their purchase on their looks, I think the "You eat with your eyes first" phrase is overrated. Don't get me wrong - pretty food is initially more appetizing; but, keep in mind you're bringing these as a treat. People are eating them for free - they won't mind if they don't look quite as fancy as the bakeries' treats. Don't be afraid to try new decorating techniques, but don't get bummed out if they don't look picture perfect. Just enjoy the process, and take pride in your accomplishment! (And hey, if people don't eat them, you get to eat the leftovers . . . Ain't nothin' wrong with that!)

So, there you go. Hopefully you found something helpful in there. I'll be posting some new recipes later, but for now, here's a list of some past goody favorites that will be making their appearance on my cookie tray again this year:

Cranberry Bliss Bars - Seriously, I think these should be on everyone's baking list. Even if you think you don't like cranberries, I think you'll love these. White chocolate and cream cheese? Heck yeah!

White Chocolate Cherry Shortbread Cookies - Delicious combo, and so pretty.

Better-Than-Mounds Bars - I always have to include something coconutty for the coconut lovers on both sides of my family and these never disappoint!

Stay tuned for recipes to come!

Hugs and cookies,

Amanda

12 Days of Goodies: Day 11 - Better-Than-Mounds Bars

Usually during my Christmas baking I make chocolate dipped coconut macaroons, but this year I didn't feel like scooping out the individual cookies, baking them, then dipping them. However, my youngest brother loves those cookies, so I knew I still wanted to make something with chocolate and coconut.

These bars are easy. They are chewy. They have chocolate and coconut. They. Are. Amazingly delicious. They're one of those bars that I could keep eating and eating despite how full I feel. Dangerous, I know. But seriously, they come together so quickly and are so yummy - you won't be disappointed.

Better-Than-Mounds Bars (original recipe can be found here)
1 3/4 c. graham cracker crumbs
1/2 c. butter, melted
1/3 c. sugar
7 oz. sweetened flaked coconut
14 oz. can sweetened condensed milk
1 1/2-2 c. semi-sweet chocolate chips (depending on how chocolate-y you want them)
1 Tbls. peanut butter
1. Preheat oven to 350 degrees, line a 9x13 pan with foil, and grease it.
2. With a fork, mix together graham cracker crumbs, butter, and sugar. Evenly and firmly press into pan. Bake 10 minutes.
3. Meanwhile, stir together coconut and condensed milk. Carefully spread over baked crust, and place back in the oven to bake 15 minutes. Allow to cool.
4. Melt chocolate chips and peanut butter together, and spread over cooled bars. Place in the fridge for 1/2 an hour to set up.

Hugs and cookies,

Amanda

12 Days of Goodies: Day 10 - Cranberry Bliss Bars

Apparently these bars are a knock-off of what they serve at Starbucks. I've never tried them there, but I can say that these might be my favorite goody so far. They are so delicious and decadent and easy to put together that I know I'll definitely be making them even when the Christmas season is over.

Cranberries aren't used very often (at least in my baking), but you'd definitely miss them if you left them out of this recipe. They pair so perfectly with the white chocolate that it's become a new favorite flavor combination of mine. What? Me? Venturing away from chocolate/peanut butter? I know, I know . . . But these are totally worth it. And the white chocolate cream cheese frosting puts them over the top!

Cranberry Bliss Bars (original recipe can be found here)
1 c. butter, melted
2 c. brown sugar
2 eggs
3 tsp. vanilla
1/2 tsp. salt
2 c. flour
1 1/2 c. white chocolate chips
1 c. dried cranberries
1/2 tsp. orange zest
Frosting
4 oz. cream cheese, softened
1 c. white chocolate chips, melted
2 c. powdered sugar
1/3 c. dried cranberries, chopped into smaller pieces
1. Preheat oven to 350 and line a 9x13 pan with foil and grease it.
2. Mix together butter, brown sugar, eggs, vanilla, and salt until thoroughly combined.
3. Stir in flour, white chocolate chips, cranberries, and orange zest.
4. Spread evenly in prepared pan, and bake 25-30 minutes, or until the top is light golden brown. Allow to cool.
5. For frosting, beat cream cheese with about 3/4 of the melted white chocolate (just eyeball it).
6. Add the powdered sugar, and beat for 3-4 minutes until light and fluffy. Spread over cooled bars, and sprinkle chopped cranberries over the top. Use a fork to drizzle the remaining white chocolate over the top of the cranberries. (Re-warm it in the microwave for 10-20 seconds if it's set up.)

Hugs and cookies,

Amanda

12 Days of Goodies: Day 8 - Salted Caramel Chocolate Chip Cookie Bars

The name is a mouthful, but it's totally worth it for these cookie bars. They're so gooey and delicious it's almost impossible to stop eating them. Thanks to Brown Eyed Baker for the recipe idea!

I used my own chocolate chip cookie dough recipe, and since I was using a 9x13 pan I used an entire 14 oz. bag of caramels instead of 11 oz. as the original recipe calls for in an 8x8 pan. I thought there was still plenty of caramel flavor and texture without fully doubling the caramel called for, but feel free to use 22 oz. instead of 14, if you want. Also, to make this recipe even easier, you can use store-bought cookie dough. I'd use two packages, one for the bottom crust, one for the top, if you're using a 9x13 pan.

I think this recipe would be really versatile, too - it would be excellent with peanut butter cookie dough, or oatmeal chocolate chip, or even sugar cookie dough. I love recipes that I can easily change up for a delicious treat!

Salted Caramel Chocolate Chip Cookie Bars
1 c. melted butter
1 c. brown sugar
1 c. sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 1/2 c. flour
1 1/2-2 c. chocolate chips
14 oz. bag of caramels, unwrapped
2 Tbls. milk or cream
1. Preheat oven to 325 degrees, and grease a 9x13 pan.
2. Stir together melted butter, and both sugars until smooth.
3. Stir in eggs, vanilla, salt, and soda.
4. Stir in flour until just combined, and then stir in the chocolate chips.
5. Spread half the dough in the prepared pan.
6. Melt together caramels and milk until smooth. Pour over dough in the pan.
7. Use the rest of the cookie dough to spread over the top of the caramel, doing your best to make sure all the caramel is covered.
8. Bake about 45 minutes, until the edges are golden brown, and the top is lightly browned. Allow to come to room temperature, then refrigerate for about half an hour before cutting.

Hugs and cookies,

Amanda

12 Days of Goodies: Day 3 - Raspberry Cheesecake Brownies

What's Christmas without a little decadence? These brownies are scrumptious, creamy, and fudgy. Yummmm. Everything's better when cream cheese is involved, and when it's mixed with chocolate and raspberry? Well, its perfect.

I made the recipe easier by using a boxed brownie mix, but feel free to use your favorite recipe! I found this recipe over at Bakers Royale.

Raspberry Cheesecake Brownies
1 box brownie mix, and ingredients called for on the box
Filling
1 8 oz. pkg cream cheese
1/3 c. sugar
1/4 c. raspberry puree or raspberry jam (I used jam)
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
3 Tbls. flour
1 pt. fresh raspberries, optional
Glaze
1/4 c. raspberry jam
1/3 c. powdered sugar
1. Preheat oven to 350 degrees and line a 9x13 inch pan with parchment paper.
2. Prepare brownie batter according to package directions and pour 2/3 into prepared pan.
3. Beat all filling ingredients together (except fresh raspberries, if using) until light and fluffy, 3-4 minutes.
4. Carefully spread cream cheese filling over brownie batter, and dollop the rest of the brownie batter on top of it. Gently swirl using a knife to create a marbled effect. Press raspberries into the top, if using.
5. Bake 45 minutes, or until set. Allow to cool completely.
6. Warm raspberry jam in the microwave for 30 seconds, and whisk in powdered sugar. Drizzle over the top of the bars.

Hugs and cookies,

Amanda

Peanut Butter Snickers Bars

Sometimes I have a great idea for a recipe and am so excited to make it that I don't check the ingredients I have on hand first. Sometimes it's a disaster. Other times, it turns into a scrumptious treat that becomes a family favorite! The latter is what happened with this recipe, thankfully.

I had a craving for those little peanut butter cookies that have a Snickers hidden on the inside, but didn't feel like going through the work of rolling each individual ball. So, I went to my go-to, all-time-favorite, Peanut Butter Cookie recipe. I thought I would just chop up the fun-size Snickers I "knew" we had on hand and stir them into the batter . . . Well, as it turned out there were only 4 left! (I have no idea how that happened - it's like we have an uncontrollable, chocolate-craving, pregnant lady in our house or something.) Clearly 4 measly little pieces would not be enough for an entire pan of bars.

I got to thinking - what else did I have on hand? Milk chocolate chips? Check. Peanuts? Check. Caramel bits? Check. Sounded like Snickers to me! I stirred those into the cookie dough, spread it in the pan, topped it with what Snickers I did have and let it bake. Ooo-la-la - chewy, crunchy, deliciousness. Sometimes the best recipes come out of the blue!
*If you don't have those additional ingredients, you can certainly follow my original plan and just stir chopped Snickers into the dough.

Peanut Butter Snickers Bars
2 1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. (2 sticks) softened butter
1 c. light brown sugar
1 c. sugar
1 c. peanut butter (we had creamy on hand, so that's what I used)
2 tsp. vanilla
2 large eggs
3/4 c. peanuts, chopped
1 c. caramel bits
1 1/2 c. milk chocolate chips
4 (or more) fun-size Snickers, chopped
1/4 c. chocolate chips (for drizzling, if desired)
1. Preheat oven to 350. Grease a 9x13 pan and set aside.
2. Beat butter with sugars until creamy - 2 minutes. Scrape down sides of bowl.
3. Add peanut butter, vanilla, eggs, baking powder, baking soda, and salt and beat again.
4. Stir in flour until almost combined.
5. Add peanuts, caramel bits, and chocolate chips, and mix until just combined.
6. Spread evenly in pan and sprinkle with chopped Snickers. Bake 25-28 minutes, or until light golden brown on top.
7. Melt 1/4 c. chocolate chips and use a fork, spoon, or plastic baggie to drizzle over the top of the bars. Allow to cool before cutting.

Crunchers

These no-bake treats will please any palate. They're crunchy and salty from the crackers, chewy from the caramel, and sweet from the chocolate topping. You can't go wrong with a sweet-salty, chewy-crunchy treat, right? Right.

As I said, these are no-bake, so the Club crackers serve as the base, as well as some of the middle layers. You might think these wouldn't have a very long fridge life (soggy crackers, anyone?), but I can reassure you on that point. These were in our fridge at least 5 days and they were just as crunchy the day we gobbled up the last bite as the day we first tried that deliciousness. (And they only lasted that long because I made them on a Thursday and we were out of town over the weekend.)

Most of these ingredients are probably ones you have on hand, which is always a bonus - I did have to go out to buy the Club crackers; I bought the reduced fat ones and they worked perfectly for me. Seriously, if you're looking for an easy treat (it's almost like candy) you should definitely give these babies a try!

Crunchers (original recipe can be found here)
80-90 Club crackers
1 c. butter
2 c. graham cracker crumbs
1 c. brown sugar
1/3 c. sugar
1/2 c. milk
2/3 c. peanut butter
1/2 c. semi-sweet chocoalte chips
1/2 c. butterscotch chips
1. Line a 13x9 pan with foil, leaving enough overhang over the sides to lift bars out when done.
2. Place one layer of crackers evenly over the bottom of the pan - cut them if they don't fit evenly. I used 30 crackers per layer and didn't have to cut them.
3. Melt butter in a saucepan over medium heat. Add graham cracker crumbs, both sugars, and milk. Bring to a boil (while stirring), and boil for 5 minutes.
4. Remove from heat and spread half the mixture evenly over the crackers in the pan.
5. Place another layer of crackers over the caramel mixture, followed by the rest of the caramel.
6. Cover the top of the caramel with one more layer of crackers and refrigerate while making the topping.
7. Microwave peanut butter, chocolate chips, and butterscotch chips for one minute. Stir until smooth (can microwave another 30 seconds if it's not smooth). Spread over the top of the crackers and refrigerate everything for at least an hour before cutting.
* Remove bars from pan using foil handles to make cutting and removing bars easier. Store in the refrigerator.

Hugs and cookies,

Amanda

Caramel Toffee Chocolate Chip Bars with Caramel Frosting

I haven't been doing a ton of baking lately (I don't even feel like myself!) because we've been traveling a lot for vacations, and weddings and things, but I finally got back in the kitchen the other day to bake up these gems. The bars themselves were really good, even without the frosting - the frosting enhances that caramel flavor and gives them more sweetness. Warning: If you don't like your bars overly sweet, leave off the frosting. (Although, keep the recipe on the hand because this frosting would be great on a cake . . . or brownies!)

The bars come together really quickly and stay nice and moist for days as long as you keep them covered. I was really happy with the way the caramel frosting turned out, too, because it's something I've wanted to try for quite a while, but have always been a little intimidated. Many of the recipes either require a candy thermometer, or say "Use immediately before it hardens!" That always scares me off because I start to think, "Well, what if I don't use it in time?! Will I have to throw it out? What a waste of time and ingredients!" Well, this recipe didn't require a thermometer, and it didn't come with a warning either. Best of all? It's delicious. I'll definitely use it again.

Caramel Toffee Chocolate Chip Bars (slightly adapted from here)
1 pkg caramel cake mix, dry
2 eggs
1/4 c. water
1/4 c. brown sugar
1/4 c. butter, softened
1 c. chocolate chips
1/2 c. toffee pieces
1. Preheat oven to 375, and grease a 9x13 pan.
2. Mix together cake mix, eggs, water, sugar, and butter until dough comes together; 1-2 minutes.
3. Stir in chocolate chips and toffee pieces.
4. Spread in prepared pan and bake 24-27 minutes, or until golden brown on the top.

Caramel Frosting (from The Cake Mix Doctor Returns)
4 Tbls. butter
1/2 c. brown sugar (if you have both light and dark on hand, use half of each)
1/8 c. milk
1 c. powdered sugar
1/2 tsp. vanilla extract
1. Place butter and brown sugar in a medium saucepan on medium heat. Stir constantly while it comes to a boil.
2. Once boiling, add the milk, stir, and let it return to a boil.
3. Remove from heat and stir in powdered sugar and vanilla.
4. Use frosting while it's still warm; it will set as it cools.

Hugs and cookies,

Amanda

S'mores Bars

Summer = S'mores, right? Right. These bars are great for summer because they're literally a portable, less messy s'more, and you can make them in the winter to remind you of hot summer days. (Although, I wouldn't want to be reminded of these brutally hot, unforgiving days we've been having lately!)

These were so good I made them twice within a week's time, with a slight variation. The first time, I made them with Hershey's bars as the recipe calls for, the second with Reese's PB cups. Both were delicious Mmmmm, yummy.

If When I make these again, I'll make a couple changes: 1) I would double the original recipe instead of just doing 1 1/2 times, and 2) I would use two jars of marshmallow creme instead of just one so you can really taste and see the marshmallow-y goodness! The recipe below is how I made it both times - the suggestions above would just make it a little better and/or easier, in my opinion.

I apologize that there aren't any pictures!!! Apparently they were so good that I never got any . . . If you follow the link to the original recipe, she has great pictures of what they look like. So sorry about that! I could have sworn I took some. Weird, but not surprising . . . at least for me. I had to post the recipe anyway because it really is a winner!

S'mores Bars (original recipe can be found here)
3/4 c. butter, softened
3/4 c. sugar
1/3 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
2 c. + 2 Tbls. flour
1 1/4 c. graham cracker crumbs
1 1/2 tsp. baking powder
1/2 tsp. salt
6 regular Hershey's bars or 16 Reese's PB cups
1 jar of marshmallow creme
1. Preheat oven to 350 degrees and grease a 9x13 pan.
2. Beat butter, sugars, eggs, vanilla, baking powder, and salt approximately 3 minutes on medium speed.
3. Add flour and graham cracker crumbs and mix until combined.
4. Divide dough in half and spread one half in the bottom of the pan - it will be a thin layer.
5. Place the chocolate evenly over the top, then spread with marshmallow creme.
6. Take remaining dough and roll it between two pieces of waxed paper until it is a 9x13 rectangle. Peel off the top layer, then place the dough on top of marshmallow creme and gently peel off the bottom layer.
7. Bake 25-30 minutes, or until golden brown. Allow to cool before cutting . . . Or just dig in and experience gooey, delicious, s'more messiness.

Here's what kept the boys busy today . . .

 They moved literally all of their toys into their little pup tent and played in there together for about an hour! And apparently Aiden wasn't happy to be interrupted for pictures. :)

These are the times I'll remember most when they're older!

Hugs and cookies,

Amanda

Funfetti Rice Krispies Treats

Are you getting tired of Funfetti yet? I didn't think so, I just had to check. Such a versatile mix and so fun to work with! Remember this yummy stuff? And these that are still a family favorite? Mmmm, Funfetti . . .

Once you have kids, you can't really let them go through life without some good ol' rice krispies treats, right? Right. And I'm certainly not one to turn up my nose at them either. They're probably one of the most nostalgia-filled treats you can eat. Didn't everyone eat these growing up? I know I knocked down a few in my day!

I craved them fairly regularly when I was pregnant with Aiden, and quickly remembered how addicting they are. I just told myself after eating about half the pan that they're really not that bad for me . . . Marshmallows and cereal? Nah, it's basically healthy - or not. But still, delicious.

This version has a fun twist - you stir in some Funfetti dry cake mix into the melted marshmallows before you stir it into the cereal, and you get (if possible) an even more addicting treat! The cake mix flavor isn't overwhelming, but it definitely adds a nice touch, and you can never go wrong with adding sprinkles - especially if you're serving these to kids. These would be perfect for a birthday party, too, fun and festive.

Funfetti Rice Krispies Treats (original can be found here)
3 Tbls. margerine
1 10 oz. bag marshmallows
1/2 c. dry Funfetti cake mix (if you only have white or yellow, that'll work, too)
1 tsp. vanilla
1/2 tsp. butter flavoring, optional
3 Tbls. sprinkles, optional
6 c. rice krispies
1. Pour rice krispies into a large bowl and set aside.
2. Melt margerine in a large sauce pan over med.-low heat.
3. Stir in marshmallows and continue stirring until completely smooth. Add in cake mix a little at a time to avoid lumps.
4. Stir in vanilla and butter flavoring, then pour over cereal. Stir until completely coated, then stir in 2 Tbls. sprinkles.
5. Spread evenly in a greased 9x13 pan. Sprinkle remaining 1 Tbls. sprinkles over top and press lightly with your hand. Allow to cool (if you can resist) before cutting.

Hugs and cookies,

Amanda

Peanut Butter Crunch Bars with Reese's Pieces

Sometimes I just need a peanut-buttery treat. Okay, probably more than "sometimes" . . . Frequently . . . Most of the time . . . Alright, always! This recipe is the recipe for Peanut Butter Crunch Bars that they served at my high school, and they are soooo good. Peanut butter and oatmeal in the bars, plus a peanut butter frosting? Double score. Oh, and I added Reese's Pieces . . . Triple Score! These are really filling, but also really addicting. You know, the kind where you're really full, but you can't stop from eating more? Yep, these are like that. Eat with caution. :)

You can certainly leave out the Reese's Pieces, or the frosting, or both, but the combination of the two on top of the bars is really, really yummy. I found the recipe over here, on the blog of a girl I went to high school with and her husband. If you get a chance check it out! It's a fun blog and deals with lots of relevant problems including financial, spiritual, relationship, parenting, and many others.

Peanut Butter Crunch Bars with Reese's Pieces
1/2 c. margarine, softened
1/2 c. shortening
1 3/4 c. white sugar
1 c. brown sugar
1 c. peanut butter
2 eggs
2 tsp. vanilla
1/4 c. milk
2 tsp. baking soda
1 tsp. salt
1 1/2 c. flour
3 c. oatmeal
3/4-1 c. Reese's Pieces (could also use chocolate chips, Reese's PB Cups, M&Ms, or I think Snickers would be good, too!)
1. Preheat oven to 350, and grease an 11x15 pan. (This makes a lot, so you could probably put it in two 9x13 pans and bring one to a friend or to work!)
2. Cream together margarine, shortening, both sugars, and peanut butter until smooth, approximately 2 minutes.
3. Add eggs, vanilla, milk, soda, and salt, and beat again for 2 minutes.
4. Stir in flour and oatmeal until combined. Spread evenly in prepared pan.
5. Sprinkle Reese's Pieces over the top and press in lightly with your hand. Bake 25-28 minutes, or until light golden brown on top. Allow to cool completely before frosting.

Frosting
3/4 c. peanut butter
2 1/2 Tbls. margarine
1/2 tsp. vanilla
4 c. powdered sugar
1/3-1/2 c. water
1. Beat together all ingredients but water until smooth and creamy.
2. Slowly add in 1/3 c. water and see if it's the consistency you want. If you want it thinner, add water one Tbls. at a time until it's how you like.

Hugs and cookies,

Amanda

German Chocolate Cake Bars (One Bowl!)

Oooh, these bars are good. I love German chocolate cake - you know, the kind with the frosting that's almost caramel-y and is loaded with coconuts and pecans all piled on top of chocolate cake? Yum.

These bars hit all the flavors of the cake, but in an easier, more portable form. You start with a cake mix as the crust, which simplifies things even more! There aren't any complicated techniques in this recipe, and the result is won-der-ful. My only tip would be not to overbake them. You don't want them to dry out on you; I recommend checking them a couple minutes before the timer goes off, and if the center looks set, but maybe slightly jiggly, go ahead and take them out.

I really don't think you'll be disappointed with these gems! Maybe they'll even please your Dad or your hubby or your grandpa on Father's Day!

German Chocolate Cake Bars (I found the recipe here)
Crust
1 pkg. devil's food cake mix
1/2 c. butter, melted
1 egg

Filling
1 14 oz. can sweetened condensed milk
1 egg
1 tsp. vanilla
1 c. sweetened coconut
1 c. chopped pecans
1/2 c. milk chocolate chips

1. Preheat oven to 350 and grease a 9x13 pan.
2. Make the crust: Combine all ingredients in a bowl until thoroughly mixed. Press into bottom of prepared pan and bake for 7 minutes.
3. While crust is baking, make the filling. Combine sweetened condensed milk, egg, vanilla, coconut, and pecans (can use the same bowl you used for the crust) until completely mixed.
4. Pour filling over warm crust and sprinkle with chocolate chips.
5. Bake 24-27 minutes. Allow to cool before cutting.

Sinfully Delicious Snickers Bars

If you're looking for a decadent, yet relatively easy bar-cookie, then drop everything and make these! I've made the original recipe, found here, and they are seriously delicious. My future sister-in-law was raving about them, and I think her comment was "It tastes like cookie dough!" That, to me, is great because I love cookie dough.

They. Are. Rich. I made them for my brother's birthday and he said they'd be gone by the morning . . . He ate one, and said "These are really filling." Aptly said. They are filling, so you can cut them into smaller pieces and everyone will still be satisfied. Snickers satisfies, right?

But, as the original recipe uses regular Snickers and I had the Peanut Butter Snickers on hand, I decided to go rogue and change it up a bit. The result was just as delicious, and as I said, decadent. The only difference was probably that the center wasn't quite as, well, gooey for lack of a better word. But seriously, try these. Whether you try the original recipe or my version, you won't be disappointed!

Sinfully Delicious Peanut Butter Snickers Bars
1 1/2 c. brown sugar
1 c. butter, softened
2 eggs
1 1/2 tsp. vanilla
2 c. flour
1/2 c. uncooked oatmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
9 Fun-size Peanut Butter Snickers, roughly chopped
1/2 c. peanut butter
1/2 c. caramel sauce
1. Preheat oven to 350 degrees, and line a 9x13 pan with tin foil, then spray it with cooking spray (this will make it much easier to remove the bars from the pan and cut them cleanly).
2. Beat butter and sugar until combined, 1 minute. Scrape down bowl.
3. Add eggs, vanilla, baking powder, baking soda, and salt, and beat again for 1-2 minutes.
4. Stir in oatmeal and flour just until combined. Fold in chopped Snickers, then spread evenly in prepared pan.
5. Stir together peanut butter and caramel, and drop dollops over the batter. Use a butter knife to swirl the dollops into the batter (don't use a sharper knife or it won't swirl, it'll just cut through).
6. Bake 30-35 minutes, or until lightly browned on top, and still very slightly jiggly in the middle - you don't want to overbake. Allow to cool completely before removing from pan. They'll set and firm up as they sit.

Hugs and cookies,

Amanda

No-Bake Peanut Butter Rice Krispies Bars

These. Are. Delicious. And I mean deadly delicious. They only require six ingredients, most or all of which you probably have on hand - I love recipes like that! And they don't require the oven; I think it's necessary to have an arsenal of no-bake treats for those brutally hot days when you can't bear to turn on the oven, yet need something delicious to eat. Add this recipe to your arsenal.

If you don't have all the ingredients, run to the store and grab what you need. I mean that literally. Run. You'll need to burn off some calories that you'll soon be eating after you finish making these bars. But have no fear, if you don't feel like running to the store, you'll feel like jumping for joy and running around the house in undisguised glee after you taste these gems. So you can burn off calories that way. :) You're welcome . . . Or maybe I should say I'm sorry instead. Hmm, I'll let you decide.

These are chewy (but not tear out your teeth chewy), peanut-buttery, crispy (of course), and smooth. They're quite similar to my grandma's PB Cornflake Bars, and you can't go wrong with those! At first I thought, "There's no way 4 c. of cereal will be enough - they'll be way too gooey." Welp, I was wrong. It's the perfect amount, so don't be tempted to add more. They set up perfectly and the consistency is just right.

You can find the original recipe here. These would be fabulous with melted chocolate on top, too, but I left them as-is.

No-Bake Peanut Butter Rice Krispies Bars
1 c. light corn syrup
1/2 c. sugar
1/2 c. brown sugar
2 tsp. vanilla
1 1/2 c. peanut butter
4 c. rice krispies cereal
1. Grease a 9x13 pan, or line with waxed paper and set aside.
2. Pour rice krispies in a large bowl and set aside.
3. Combine corn syrup and sugars in medium saucepan and stir. Bring to a boil, then remove from heat.
4. Stir in peanut butter and vanilla. Pour over rice krispies and stir until everything is thoroughly coated.
5. Pour into your prepared pan and press firmly with your spatula. Allow to cool before cutting.

Hugs and cookies,

Amanda