Oreo Rice Krispie Treats

We like to have "snuggle nights" with our boys.  They get to stay up late and watch something fun or play games as a family.  It is a HUGE deal in our house and they will do almost anything to not miss out on these special nights!  Of course there are treats involved! It is usually some sort of milk shake, but when there is no ice cream in the freezer, you have to think quick!  I knew I had the stuff for Rice Krispie Treats but was in the mood for something a little more.  So, I added Oreos! Such a fun twist to an already quick and easy treat! They were a big hit with the "snuggle night" boys!

Oreo Rice Krispie Treats

4 T butter
5 1/2 cups mini marshmallows
5 cups Rice Krispie cereal
20 oreos, crushed
1 t vanilla

Grease a 9x13 pan and set aside. In a large bowl, combine Rice Krispies and crushed Oreos (I just smashed them in a large baggie). Set aside. Melt the butter and marshmallows in a large pan over medium heat, stirring constantly. Once the marshmallows are melted and the mixture is smooth, add vanilla and stir to combine.  Add the Rice Krispies and crushed Oreos to the melted marshmallow mixture.  Stir until evenly combined.  Press into prepared pan and let them cool and set.

Disappearing Marshmallow Bars

My friend brought these to a play date at the park and I think I may have moaned when I bit into one, I know, embarrassing! But they are that good!  The name of these definitely has a double meaning.  The first is that the marshmallows really do disappear when you cook them and the second is that the bars, themselves, disappear quickly because no one can keep their hands off! It is truly a sacrifice to wait for them to cool!  I never seem to be able to make it until they are completely cool before eating my first 1 or 4!

Disappearing Marshmallow Bars

1 cup butterscotch chips
1/2 cup butter (1 stick)
1 1/2 cups flour
1 cup brown sugar
2 t baking powder
1/2 t salt
1 t vanilla
2 eggs
2 cups mini marshmallows
1 1/2 cups chocolate chips

Heat oven to 350.  Grease a 9x13 pan with cooking spray.  In a sauce pan, over medium heat melt the butter and butterscotch chips together.  Stir constantly until smooth.  Be careful not to over heat these or  ooh them too long, they will separate. (I had this happen, I used an immersion blender to bring them back together).

Cool butterscotch and butter to room temperature.  In a large bowl mix together the flour, brown sugar, baking powder, salt, vanilla, eggs and butterscotch mixture, until smooth.  The batter will be thick.  Now stir in the marshmallows and chocolate chips.  Spread the batter into the prepared pan.

Bake for 25-30 minutes.  The center will feel a little soft, but will firm while cooling.  Let cool for 2-3 hours before cutting, if you can!

Rice Krispie Treats

Ok, so this is just one of those recipes that when I want to make them, I can NEVER find the recipe!  So, here it is my friends!  Although, I do change the recipe a little, I like mine gooey!

Rice Krispie Treats


4 T butter
5 1/2 cups mini marshmallows
6 cups rice krispie cereal
1 t vanilla

Grease a 9x13 pan with cooking spray. Melt the butter and marshmallows in a large pan over medium-low heat.  Once the mixture is smooth, add the vanilla and stir to combine.  Add the rice krispie cereal and stir until evenly coated.  Dump into prepared pan and press down evenly using your hands sprayed with cooking spray.  Let them cool for about 20-30 minutes.

My Favorite Lemon Bars

I usually don't start into my citrus kick until closer to Spring, but call it the SUPER mild winter we are having or the fact that I am just so giddy that this is my LAST Michigan winter, I have been craving lemon bars for a few weeks now.  I finally gave in and turned to THE BEST recipe I know for these! I know that I already have a lemon bar recipe on here but this one totally trumps the first one.  I thought about just replacing the other one but I was afraid that someone out there LOVES the other one and didn't want to take it away from them.  With that said, I would replace the other one in a heartbeat with this one.  The ratio of lemon to crust is perfect, the lemony flavor is perfect, the crispy crust is perfect.  I really just can't say enough about these!  So, hands down this is the recipe you want if you are craving lemon bars or Spring, or sunshine (because these literally scream sunshine to me!).  I got this recipe out of this cookbook (it is one of my favorites!)

Lemon Bars

2 cups flour
1 cup butter, room temperature
3/4 cup powdered sugar
1/4 t salt
4 eggs
2 cups sugar
1/2 cup fresh lemon juice
1/4 cup flour
1/2 t baking powder
powdered sugar for garnish

Preheat oven to 350.  Grease a 9x13 in pan. In a medium bowl, combine 2 cups flour, butter, powdered sugar and salt until crumbly.  Press the mixture into the prepared pan, making sure it is even.  Bake for 15 minutes until light brown on the edges.  In another medium bowl, Beat together eggs, sugar, lemon juice, 1/4 cup flour, and baking powder.  Pour the lemon mixture over the crust and bake at 350 for 20-25 minutes or until set in the middle.  You will know it is set as it will not jiggle.  Sprinkle with powdered sugar. Cool completely before serving.

Almond Roca

I have LOVED Almond Roca for as long as I can remember!  It is totally one of my favorite candies.  So, you can imagine how excited I was to come across this recipe.  But I was even more thrilled when it was easy, quick and OH SO GOOD! 

Almond Roca

3/4 cup toasted, chopped almonds*

1 cup light brown sugar

1 cup (2 sticks) butter

6 oz (about 1 cup) milk chocolate chips

Butter a 7x11 inch pan.  Sprinkle half of the almonds on the bottom of the pan.  

In a heavy sauce pan, over medium high heat, melt the butter and then add the brown sugar.  Stir gently until boiling.  Reduce heat to medium and continue boiling until the temperature reaches 300 degrees (hard crack stage).  The best is to use a candy thermometer, doing it with timing can be tricky, especially if this is your first time making this.  If it gets higher than 320 it will NOT remain solid.  

Pour the hot mixture over the almonds in the buttered pan.  Pour the chocolate chips over the top and let them sit for a minute or two to melt.  Once they are melty, use a spatula to spread them evenly over the top.  Sprinkle the remaining chopped almonds over the melted chocolate.  Let the whole thing cool until the chocolate has set.  Use a sharp knife to break the almond roca into pieces.  Store in an air tight container.

*to toast almonds spread them in a dry skillet and cook them over medium heat, stirring occasionally, until they begin to lightly brown and you can smell them.  Let them cool completely.  Toasting nuts gives them a much crunchier texture and a richer flavor.

Fudgy Chocolate Chip-Toffee Bars

I actually have a few other recipes ready to put on here but I just couldn't wait to put these on!  Maybe I was just really craving chocolate or cookies or fudge or all of the above but  I made these last night and I literally moaned out loud when I took my first bite!  And today, well, I pretty much skipped breakfast, lunch and dinner just to justify eating more of these!  So I thought if they are that good they deserve a BIG picture.  Anyway, I think I first saw them on interest but they are from the Pillsbury website.  I don't usually buy into the whole "store bought" cookie dough thing, but in this recipe I don't think it really matters.  Besides, I LOVE how easy it made this recipe.  Ok, now go make these!  Try them warm (my favorite way) or cold (my husbands favorite).  Either way, I don't think you will be disappointed!

Fudgy Chocolate Chip-Toffee Bars

(about 32 bars)

1/2 cup butter, melted

2 cups graham cracker crumbs, divided

1 (8 oz) bag Heath toffee bits (found in the baking isle by the chocolate chips)

1 roll (12 oz) refrigerated chocolate chip cookie dough (I used Nestle Toll House)

1 (12 oz) bag semi-sweet chocolate chips

1 (14 oz) can sweetened condensed milk

1 T butter

1 t vanilla

Heat oven to 350.  Spray bottom only of a 9x13 in pan with cooking spray.

In a medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the graham cracker crumbs, and 3/4 cup of the toffee bits until crumbly.  Press mixture evenly into the greased pan.  Refrigerate for 10 minutes or until firm. 

Meanwhile, let cookie dough stand at room temperature until it softens slightly.  In a 2-quart sauce pan, heat chocolate chips, sweetened condensed milk and 1 T butter over medium heat, stirring constantly until the chips are melted and the mixture is smooth.  Remove from heat and add vanilla.  Spread evenly over the graham cracker crust.

In a medium bowl, break up cookie dough and stir in the remaining 1/2 cu of graham cracker crumbs.  Crumble this mixture evenly over the fudge layer.  Sprinkle the top with the remaining 3/4 cup toffee bits.  Bake 20-30 minutes or until golden brown.  Cool as long as you can.  The longer they cool the firmer the bars will be.

Layered Brownies with Browned Butter Frosting

I am just one of those people who don't always keep up with the "fads".  I guess that is why it has taken me so darn long to make browned butter frosting. Now I am left thinking to myself "WHY?" Why did I wait so long and how can I add more hours to my day to work off all the browned butter frosting I will be consuming?!  It is heaven, pure and simple! And when you put it on top of brownies and then top them with MORE chocolate it is pure heavenly bliss! So get going already, you NEED these! I got this recipe at My Kitchen Cafe, of course! I did change them to match what I had in my pantry (my mom's pantry, actually!)

Layered Brownies with Browned Butter Frosting
makes a 9x13 pan of brownies

Brownies:
1/2 cup butter
6 ounces semi-sweet chocolate chips
1 1/2 cups sugar
4 large eggs
1/4 t salt
1 cup flour
1 t vanilla

Browned Butter Frosting:
1/2 cup butter
2 cups powdered sugar
1/4 cup heavy cream
1 t vanilla

Glaze:
3 T butter
4 ounces semi-sweet chocolate chips

Preheat oven to 300.  Lightly grease a 9x13 pan and set aside.

For the brownies:
In a small sauce pan, melt the butter and chocolate chips until smooth. Set aside until cool. In a large bowl, combine the sugar, eggs and salt.  Mix with an electric mixer until the eggs are pale and the mixture is thick. Fold in the warm chocolate/butte mixture and then add the flour and vanilla.  Mix until well combined.  Pour the batter into the prepared pan and bake for 25-30 minutes.  The brownies should just start to pull away from the sides.  Cool completely before frosting.

For the Browned Butter Frosting:
Place the stick of butter in a sauce pan and cook over low heat for about 15 minutes or until the butter is a golden brown.  Be careful not to burn it. Once it is a nice caramel brown color remove it from the heat.  Pout it int a bowl and add the powdered sugar, cream and vanilla.  Mix until smooth and thick.  Spread the frosting on top of the cooled brownies.

For the glaze:
Melt the butter and chocolate chips in the microwave or over low heat until smooth.  Pour over the frosted brownies, tipping the pan to cover evenly or carefully spread with a knife or spatula. Chill the brownies until the glaze is set, about 2 hours.

Macaroon Brownies

I simply love macaroons and chocolate so when I came across this recipe at Tasty Kitchen I knew it was meant for me! I did adjust the recipe slightly and added chocolate frosting, because you really can't have enough chocolate in my opinion! If you are going to do it, do it right! You just might want to make these for your love this Valentine's Day!

Macaroon Brownies

brownies:
3/4 cup melted butter
1-1/2 cups sugar
1-1/2 t vanilla
3/4 cup unsweetened cocoa powder
3 eggs
1-1/2 cups flour
1/2 t salt

filling:
4 cups coconut
1 (14 oz) can sweetened condensed milk
1 T vanilla (yes, tablespoon)
1/4 t salt

frosting:
4 T butter, melted
1-1/2  heaping T cocoa powder
1-1/2 cups powdered sugar
2 T milk
1/2 t vanilla

Preheat oven to 350 (325 if using a glass pan). Lightly grease a 9x13 pan. Melt butter and add sugar, vanilla, and cocoa powder. Mix well.  Add eggs and whisk until combined.  Stir in flour and salt.  Stir until smooth.  Pour half the batter into the bottom of the prepared pan.  Combine all the ingredients for the filling. Stir until well mixed, and spread over the batter in the pan.  Drop remaining brownie batter over the filling in spoonfuls and then spread out evenly.  (This can be a little tricky, I found a butter knife worked best). Bake at 350 (or 325) for 40 to 45 minutes.

For the frosting: melt the butter and stir in the cocoa powder.  Add the rest of the ingredients and stir until smooth.  You can frost the brownies while they are still warm by pouring the frosting over the top and letting the frosting set or you can pour the warm frosting over individual cooled brownies so it drips down the sides.

Caramel Apple Cheesecake Bars

I have had these on my "to try" list for sometime. I keep seeing them pop up on different food blogs so I decided it was high time I gave these bad boys a try! Oh so glad I did! I may just never make apple crisp again...these are that good. I originally saw them on A Hint of Honey.

Caramel Apple Cheesecake Bars

(directions borrowed from A Hint of Honey)

INGREDIENTS 
Crust:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 8-oz. packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 1/2 tsp. vanilla extract

Apples:
4 Granny Smith apples, peeled, cored, and finely chopped
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Streusel Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup (1 stick) butter, softened

Caramel Sauce:
1 1/4 cups packed brown sugar

1/2 cup butter

1/2 cup heavy cream

DIRECTIONS

1. Preheat oven to 350 F.

2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil or parchment paper 

(I just greased my pan and they worked just fine). Bake 15 minutes or until lightly browned.

3. In a large bowl, beat cream cheese with sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

4. In a small bowl, stir together chopped apples, remaining 2 Tbsp. sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

5. To make the streusel, in a small bowl, combine the brown sugar, flour, oats, and butter with your fingers until crumbly. Sprinkle evenly over the apples.

6. Bake in preheated oven for 40-45 minutes, or until filling is set.

7. To make the caramel sauce, whisk together the sugar and butter in a heavy bottomed sauce pan over medium heat until it melts. Bring to a boil. Remove from the heat and whisk in the cream. Stir until the sugar dissolves and the sauce is smooth, about 3 minutes. Let cool. Drizzle over cooled bars.

Fills a 9x13 pan.

Sweet Pastry Apple Bars

I found this recipe at my friend Stacie's blog. She called them Apple Pie Bars, however, I already have something called that on my blog and these are totally different. So, I changed the name to avoid confusion. Anyway, these are just so yummy. They come together quickly and definitely rival Apple Pie for me.

Sweet Pastry Apple Bars

sweet pastry

2 cups flour

1/2 cup sugar

1/2 t baking soda

1/2 t salt

1 cup butter, softened

1 egg, beaten

apple filling

1/2 cup sugar

1/4 cup flour

1 t cinnamon

4 cups baking apples (about 3 medium) peeled and sliced. (I used Fuji, it is what I had)

glaze

2 cups powdered sugar

3 T milk

1 t almond extract (I used 1/2 almond 1/2 vanilla)

preheat oven to 350. To prepare the crust, mix flour, sugar, salt and baking soda together in a medium bowl. Cut in the butter using a pastry cutter or two knives until you have pea-sized crumbles. Gently mix in the egg. Press 2/3 of the crust into a GREASED 9x13 pan. Set aside.

To prepare apple filling, combine flour sugar and cinnamon and toss with the apples. Spread the apples over the crust. Sprinkle the reserves 1/3 of the crust over the top. Bake for 40 minutes. Allow to cool completely. Prepare the glaze by mixing powdered sugar, milk and almond extract. Drizzle the glaze over the top and allow to harden. Cut into bars and serve.

Chocolate Sheet Cake

Once again The Pioneer Woman's cookbook came through for me! This cake is A-MAZING! I literally ate half of it myself! Ridiculous, I know!  Just make sure you have lots of friends to share with when you make it.

Chocolate Sheet Cake


Cake:

2 cups flour
2 cups sugar
1/4 t salt
1/2 cup buttermilk
2 eggs
1 t vanilla
1 t baking soda
2 sticks butter
4 heaping T cocoa powder

Icing:

1 3/4 sticks butter
4 heaping T cocoa powder
6 T milk
1 t vanilla
4 cups powdered sugar

Preheat oven to 350. In a large bowl combine flour, sugar and salt, set aside.  In another bowl mix together buttermilk, eggs, vanilla and baking soda, set aside.  In a medium sauce pan melt the butter and add the cocoa.  While mixing these together, bring 1 cup of water to a boil. Now add the water to the butter/cocoa mixture and turn off the heat.  Pour the chocolate mixture into the flour mixture.  Stir together and then add the egg mixture.  Stir until smooth.  Pour into a rimmed cookie sheet, a 10x15 inch pan and bake for 20 minutes.

While the cake is cooking, make the icing.  Melt the butter in a saucepan over medium-low heat.  Add the cocoa and stir until smooth.  Add the milk and the vanilla.  Next add the powdered sugar and stir together.  As soon as the cake comes out of the oven, pour the warm icing on top.  Try to pour the icing to cover the cake evenly to avoid spreading.  This cake is great served warm and is still great the next day and the next and the next...if it lasts that long!

Peanut Butter Cup Bars

I found this recipe on the King Arthur Flour website. They taste just like peanut butter cups to me. I love that these are No-bake. They are easy to throw together and keep for a long time in your fridge. That is, unless you are like me and eat them in two days!

Peanut Butter Cup Bars

1 1/2 cups graham cracker crumbs
2 sticks butter, melted
2 1/2 cups powdered sugar
1 cup peanut butter
1 1/2 cups chocolate chips (I used 1/2 semi-sweet and half milk chocolate)

In a large bowl, combine the graham cracker crumbs, butter, powdered sugar and peanut butter.

Mix till well-combined.

Spread mixture in a lightly greased 9 x 13-pan. Chill in refrigerator for approximately 10 minutes.

While peanut butter layer is chilling, melt chocolate chips, in a microwave oven or in a double boiler on top of the stove.

Spread chocolate over peanut butter.

Cut bars into squares, but leave them in the pan. Return to refrigerator to chill for at least 1 hour. Store leftovers in the fridge, tightly covered.

Fudge Revel Bars

I got this recipe from Tasty Kitchen, love that site! These are oh so heavenly and I just love the combo of oats and chocolate! These make a TON so be prepared to share or just make half the batch.

Fudge Revel Bars

1 cup butter, plus 1 T, divided

2 cups brown sugar

2 eggs

2 t vanilla

1 1/2 t salt, divided

1 t baking soda

2 1/2 cups flour

3 cups quick oats

1 can (14 oz) sweetened condensed milk

1 package (12 oz) milk chocolate chips or semi-sweet (I used milk but I think next time I will try semi-sweet)

Preheat oven to 350. Cream together 1 cup butter, brown sugar and eggs. Add vanilla. Next add 1 t salt, baking soda and flour, mix well. Add oats and mix again. Press 2/3 of the dough into a greased cookie sheet (10x15, I told you this makes a ton!)

Put sweetened condensed milk, chocolate chips, 1 T butter and 1/2 t salt into a sauce pan (or microwave safe bowl) and heat until the chocolate is completely melted. Pour over the dough in the cookie sheet and spread to cover it. Sprinkle or dot the chocolate layer with the remaining 1/3 of the dough. Bake at 350 for 20 minutes. Let cool completely before cutting. This will make 30 bars!

Brown Sugar Bars with Dark Chocolate Ganache

This recipe is from My Kitchen Cafe and WOW! These are so good! The perfect balance of Dark Chocolate and Brown Sugar, both of which I LOVE! These are such a fun alternative to brownies. Now go, give them a try!

Brown Sugar Bars with Dark Chocolate Ganache

1 3/4 cups flour

1/4 t salt

1 cup (2 sticks) butter, softened

1 3/4 cups DARK brown sugar

2 large eggs at room temperature

1 1/2 t vanilla

1/2 cup heavy cream

8 oz semisweet chocolate chips

Preheat oven to 350. Spray the bottom of a 10x15 inch cookie sheet with cooking spray. Then line the pan with wax paper and then butter and flour the wax paper and sides of the pan.

Whisk together the flour and salt in a small bowl. Beat together the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla. Slowly add the flour and salt and beat just until well blended. The batter should be fairly thick.

Spread the batter, evenly, into the pan. Bake at 350 for 18 to 20 minutes until a toothpick comes out clean but not dry. DO NOT OVER BAKE. Cool completely.

Bring the cream just to a boil in a small pan over medium heat. Place chocolate into a bowl and pour the hot cream over the top. Stir until the chocolate is completely melted and smooth. Let the ganache stand at room temperature for a few minutes until it is spreadable but not runny.

Invert the brown sugar cake onto a large cutting board. Remove the wax paper. Cut the cake in half crosswise or the short way (one half will be the top the other will be the bottom). Spread the ganache on one side to within about 1/8 of an inch of the edges. Carefully set the other half on top matching up the edges. Cover and refrigerate until ganache is set, at least 2 hours. Cut into squares, this will make 32 small ones.

Sopapilla Cheesecake

I wanted a new yummy dessert for Cinco De Mayo and I found one! This is so easy and way yummy! We had it warm with a scoop of vanilla ice cream, perfection! I got it off of allrecipes.com. Give it a try, it is sure to be a hit!

Sopapilla Cheesecake

2 (8 oz) packages cream cheese, softened

1 cup sugar

1 t vanilla

2 (8 oz) cans refrigerated crescent rolls

3/4 cup white sugar

1 t cinnamon

1/2 cup butter, softened

honey

Preheat oven to 350. Grease a 9x13 pan. Beat the cream cheese with 1 cup of sugar and vanilla until smooth. Unroll the cans of crescent rolls and roll each sheet into a 9x13 rectangle. Place one rectangle into the bottom of prepared 9x13 pan. Evenly spread the cream cheese mixture on top of the dough. Place the second sheet of crescent dough on top. Mix together 3/4 cups of sugar, cinnamon and butter. Dot the mixture on top of the cheesecake. Bake at 350 until the crescent dough has puffed and turned golden, about 30 minutes. Let cool for a few minutes or completely. Serve with honey drizzled over the top and with vanilla ice cream, if desired.

Pumpkin Pie Crumble Bars

I am not a huge fan of pumpkin pie, but I do love pumpkin. So, when I saw these over at Our Best Bites, I couldn't resist. And they totally did not disappoint. I loved them, especially right out of the oven! So whether you love pumpkin pie or don't, these are sure to please. Try something new for Thanksgiving!

Pumpkin Pie Crumble Bars

1 box yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping*

Preheat oven to 350.Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.

Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you're putting on.

Here's why:
Next sprinkle on the chopped pecans. You'll have 3 distinct layers now: For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top. That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden.

Pumpkin Bars with Cream Cheese Frosting

These have been a Fall favorite for years now. My husband will ask for these in all seasons though, he loves them! They make a big pan so I always try and make them when we have friends to share them with.

Pumpkin Bars with Cream Cheese Frosting

2 cups flour
1 1/2 cups sugar
2 t baking powder
2 t cinnamon
1 t baking soda
1/4 t salt
1/4 t ground cloves
4 eggs, beaten
1-15 oz can pumpkin
1 cup oil

In a large bowl mix together dry ingredients. Stir in eggs, pumpkin and oil until combined. Spread batter into an UNGREASED 15x10 in pan. Bake at 350 for 25-30 minutes or until toothpick inserted comes out clean. Cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

6 oz cream cheese
1/2 cup butter, softened
2 t vanilla
4 1/2 cups powdered sugar

Cream together first 3 ingredients. Add two cups of powdered sugar, mix well. Add additional sugar, mix until creamy. (The frosting is thick, be careful when spreading it can pull off the top of the bars)

Apple Pie Bars

I found this recipe at recipegirl.com and have been wanting to try it for a couple of weeks. Well I finally got around to it, and boy am I glad I did! These are GOOD! I thought they were the best when they were still warm with a big ol' scoop of vanilla ice cream but they are really good the next day too. Heck, they are good the third day, they are just good! I just made half of this recipe in a 9x13 and it worked great! I know that it looks like a lot of work but it was worth it for me. Besides every once in a while it is nice to have a little longer project than a boxed brownie mix.

Apple Pie Bars

CRUST:
1 1/2 cups (3 sticks) unsalted butter, softened (I just used salted and omitted the salt)
3/4 cup sugar
3 cups all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 teaspoon kosher salt

FILLING:
6 tablespoons unsalted butter (again I used salted)
1/2 cup light brown sugar
12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup water, as necessary

TOPPING:
3 cups quick-cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar (I used dark0
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes and chilled (again, salted)

1. Prepare the crust: Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don’t have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.

4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn’t getting too browned. Let cool completely on a rack before cutting into 2-inch bars.
Makes 4 dozen bars

Mint Brownies

This recipe is actually a combination of my favorites...favorite brownies, favorite frosting and when you put them all together its heaven! Even my husband, who doesn't like mint and chocolate together (gasp!!!) will eat these.

Mint Brownies

Brownies

2 sticks butter
2 cups sugar
4 eggs
5 heaping T cocoa powder
1 t vanilla
1 cup + 2 T flour

Melt the butter. Add the sugar and eggs and beat together. Add the rest of the ingredients and mix. Pour into a greased 9x13 pan and bake at 350 for 25 minutes or until toothpick comes out clean. Let cool for 1 hour, then frost with mint frosting...

Mint Frosting

5 T butter , softened
2 1/3 cups powdered sugar
1 T light corn syrup
3 T milk
1/2 t mint extract
dash of salt
green food coloring

Mix all together and spread over cooled brownies, let set. Then frost with chocolate frosting...

Chocolate Frosting

3 cups powdered sugar
1/2 cup butter
1 t vanilla
1/2 cup cocoa powder
1/3 cup milk

Melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating on medium to spreading consistency. Add vanilla and mix well.

S'more Bars

Oh My! Seriously! These are so good. I found this recipe at Zestycook.com. This is such a great way to do s'mores. They are so much easier to eat and even better tasting, I think. So instead of going camping, just camp out in your living room with these!

S'more Bars
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

Directions
Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13×9-inch pan.
Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt.
Spread chocolate evenly over crust.
Set oven control to broil. Sprinkle marshmallows over melted chocolate.
Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.)
Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm.
Store any remaining bars tightly covered.