Bars, Dessert

Banana Blondie with Peanut Butter Frosting

I’ve been a new recipe kick for a little while now, and the other night when I was restless seemed the perfect time to try another. This time it was banana blondies. I don’t typically make banana desserts other than banana bread because for some reason I think they will taste artificial, which is never good. I decided to break out of my comfort zone and try this blondie recipe because when I looked at the ingredients I knew that it couldn’t possibly taste artificial. The original recipe came from cookiesandcups.com, but instead of using the browned butter frosting, I thought it would be delicious with a peanut butter frosting and boy was I right.

Blondie

  • 1/2 cup butter, melted and if desired browned
  • 1 cup light brown sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1/2 cup mashed banana (1 medium banana)

Frosting

  • 3/4 cup smooth peanut butter
  • 1/4 cup softened butter
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
  • 1 cup powdered sugar

Preheat oven to 350°. Line an 8×8 baking dish with foil and spray with cooking spray. Set aside. In bowl of stand mixer combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan. Bake for 25-30 minutes until center is set. Transfer pan to wire rack to cool. Frost the blondies when they are mostly cooled.

To make the frosting, cream together peanut butter and butter until smooth. Add in the vanilla and powdered sugar. Incorporate fully, then add in milk until the frosting reaches the desired consistency. Spread over cooled bars.

Bars, Dessert

Peaches ‘n Cream Bars

This recipe was a huge hit.  I liked that it was a different way to use up peaches than my usual cobbler, and I am a sucker for anything with a crumble topping. I added extra peaches because I didn’t want to waste any. Recipe and photo courtesy of www.sallysbakingaddiction.com

Crust & Topping:

  • 1 cup all-purpose flour
  • 1/2 cup rolled oats (old fashioned or quick)
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 10 tablespoons unsalted butter, cold and cubed
  • 1/2 chopped pecans (optional)

Peach Filling:

  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups peaches, peeled and chopped

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 2 teaspoons heavy cream (or milk)
  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Line an 8×8 baking pan with aluminum foil with enough overhang for easy removal and spray with nonstick spray.

For the crust/topping: In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or hands until it reaches coarse, pea-sized crumbs.  Remove 3/4 cup of the mixture to use later for the topping.  This is also the time to add in the chopped pecans if using. Evenly press the remaining oat mixture in the bottom of the prepared baking pan.  Bake for 15 minutes as you prepare the filling.

For the filling: Whisk the egg and sugar together until smooth and creamy.  Add in the flour and sale.  Whisk until combined.  Fold in the peaches.  Remove the crust from the oven after 15 minutes and pour the filling over the hot crust.  Sprinkle with the rest of the oat/pecan mixture and return to the oven. Bake for 30-32 minutes, or until golden brown on top.  Allow to cool in pan for 30 minutes.  Transfer to the fridge and allow to chill for 2 hours before cutting into squares.

For the vanilla glaze: Using a fork or spoon, whisk/stir the powdered sugar, cream and vanilla extract together until smooth.  Drizzle over each square.  Store bars tightly covered in the fridge.

Bars, Dessert

Snickers Fudge

This snickers fudge is insanely rich, but really yummy.  There are a fair number of steps, but none are hard so don’t be intimidated. Original recipe is courtesy of pipandebby.com. I would really recommend keeping this in the freezer as the chocolate starts getting soft pretty quickly. Or add in a little bit of paraffin wax with the chocolate layers to help them harden a bit more.

  • 1 cup milk chocolate chips
  • 1/4 cup peanut butter
  • 4 tablespoons butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cup marshmallow creme
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1 cup lightly salted peanuts
  • 1 14 oz bag of caramels (unwrapped)
  • 1/4 cup evaporated milk

In a microwave safe bowl, combine the milk chocolate chips and 1/4 cup peanut butter. Microwave at 30 second intervals, stirring after each interval. If your microwave is a little finicky, heat on power level 5 to keep the chocolate from seizing. Stir until smooth and pour into a greased 9×13 pan. Put in the freezer to harden.  For the next layer, melt the butter in a sauce pan.  Add in the evaporate milk and sugar and bring to a boil. Boil for 3 minutes, stirring constantly.  Remove from heat then add the marshmallow creme, peanut butter and vanilla, stirring until melted and well incorporated.  Add in peanuts, and spread on top of chocolate layer. Place back in freezer to harden. For the caramel layer, melt the caramels and evaporated milk in a saucepan over medium-low heat until melted and smooth.  Pour over the nougat layer and place back in the freezer. For the final layer melt the chocolate and peanut butter in the microwave at 30 sec intervals until smooth.  Spread on top of the caramel layer and place back in the freezer to harden.

Bars, Dessert

Butterfinger Fudge

This recipe is so fast and easy I will definitely be making it often.  It is also a dead ringer for a Butterfinger, taste wise.  Stock up on candy corn so you can make it whenever the craving strikes you.  Courtesy of crazyforcrust.com

  • 3 cups candy corn
  • 1 cup peanut butter
  • 1 can sweetened condensed milk
  • 2 cups white chocolate chips
  • 8 oz chocolate almond bark

Line a 9×9 pan with foil and spray with non-stick baking spray. Add the candy corn and peanut butter to a medium saucepan and heat on low, stirring every 30 seconds for about 3 minutes.  Add the sweetened condensed milk and heat for another 3 minutes, stirring every 30 seconds.  Make sure the milk doesn’t boil.  The add the white chocolate chips and heat until everything is melted together.  It may seem like it takes forever, but just keep stirring, just keep stirring.  Spread the mixture evenly into the pan.  After you have put the fudge in the pan, melt the almond bark in the microwave, then spread in a layer on top of the fudge.  Cool on the counter for 15 minutes, than switch to the fridge or freezer, depending on how quickly you want to eat it.

Bars, Dessert

Peanut Butter Lunch Lady Bars

This recipe is courtesy of Cookingclassy.com via Pinterest.  Although the directions look a little time consuming, it’s actually a very simple recipe.  They go perfectly with a glass of milk.

Bars

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups quick oats
  • 3/4 cup butter
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 1/2 cup creamy peanut butter, divided
  • 2 large eggs
  • 1 teaspoon vanilla

Icing

  • 1 stick of butter
  • 2 tablespoons cocoa
  • 1/4 cup milk
  • 3 1/2 cups of powdered sugar
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, salt, and baking soda, then whisk in quick oats, set aside. In the electric stand mixer whip together butter, light-brown sugar and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Blend in peanut butter. Stir in eggs one at a time, mixing after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combine. Spread mixture into an even layer into a 15 by 11-inch rimmed cookie sheet (it will be fairly thin once spread). Bake in preheated oven 13 – 15 minutes, until lightly golden. Remove from oven and allow to cool 5 minutes, then dollop remaining 3/4 cup peanut butter by the spoonfuls over peanut butter bars. Allow dolloped peanut butter to rest about 1 minute then carefully spread peanut butter into an even layer over top. Prepare chocolate frosting according to direction listed and spread over peanut butter layer. Allow to cool (if you can handle waiting) before cutting into squares. Store in a single layer in an airtight container at room temperature.

For the chocolate frosting

Melt butter in a medium saucepan over medium heat. Whisk in cocoa powder, then whisk in milk and bring mixture just to a boil. Once mixture reaches a boil, remove from heat and stir in vanilla extract. Add in powdered sugar and mix until well blended. Immediately pour frosting over peanut butter layer and spread into an even layer.

Bars, Dessert

Caramel Crunch Bars

I got this recipe from the back of a bag of caramel baking chips. I didn’t have any marshmallows, so I used the marshmallow spread and put it under the caramel. It was extra gooey, but still really yummy

  • 41⁄2 Honey Maid graham crackers
  • 1  11 oz bag Kraft Caramel Bits
  • 2  tablespoons milk
  • 1⁄2  cup peanuts
  • 1⁄2  cup miniature marshmallows
  • 1⁄2  cup coarsely chopped pretzels
  • 4 squares semi sweet baking squares, melted

Line an 8-inch square pan with foil, with ends of the foil extending over the sides of the pan. Grease foil generously with shortening. Place grahams on bottom of pan, cutting to fit if necessary. Microwave the caramel bits and milk in microwaveable bowl on high for 2 minutes, or until the caramel bits are completely melted and mixture is well blended, stirring every 30 seconds. Pour over grahams; top with the next 3 ingredients. Drizzle with chocolate. Refrigerate for at least an hour. Use the foil handles to remove from pan before cutting into bars to serve.

Bars, Dessert

Snickerdoodle Brownies

This recipe is courtesy of the blog My Own Sweet Thyme. They taste just like a warm snickerdoodle cookie.

  • 2 2⁄3 cups (342 g) flour
  • 2 teaspoons baking powder
  • 1  teaspoon salt
  • 2  cups packed brown sugar
  • 1  cup butter, at room temperature
  • 2  eggs, at room temperature
  • 1  tablespoon vanilla
  • 2  tablespoons white sugar
  • 2 teaspoons cinnamon

Preheat oven to 350°. Grease bottom and sides of 9×13 pan; set aside. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat well until blended. Batter will be thick. Spread evenly into the prepared pan. In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan. Bake for 25-30 minutes, or until the surface springs back when gently pressed. Remove from the oven and let cool slightly on a wire rack. Cut while warm if desired.