Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars , Calling all fudge lovers and oatmeal cookie fanatics…this bar is for you! I love making bars because they are fast and so very easy.  You don’t have to deal with timers and batches, so they work great when you’re in a hurry!

I was looking on Pinterest for a quick and easy bar to take to a party and this was it!  I found this recipe from Megan and Claudy. It was great because I had all the ingredients in the pantry and I bet you do too! These are delectable and the fudge layer melts in your mouth.

The fudge layer, along with the oatmeal cookie, is the perfect combo. Everyone at the party LOVED them and the entire pan was quickly gone! I wouldn’t change a thing, these bars are perfect!

Deep Dish Oatmeal Fudge Bars
Deep Dish Oatmeal Fudge Bars

INGREDIENTS :

  • 1 cup butter
  • 2 eggs
  • 2 cups brown sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups oatmeal

In a saucepan over medium heat, melt together

  • 1 can eagle’s brand sweetened condensed milk
  • 1/3 cup butter
  • 1 tsp. vanilla
  • 2 cups semi-sweet chocolate chips

INSTRUCTIONS :

  1. Mix the butter, eggs and brown sugar.
  2. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients.
  3. Mix well. I prefer using a stand mixer since it’s quite thick.
  4. Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture,
  5. then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs).
  6. The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much.
  7. Bake for 25 minutes at 350 degrees.
  8. Let cool, otherwise it won’t set up and will just run when you cut into it.

You can find complete recipes of this Deep Dish Oatmeal Fudge Bars in livingbeyondmeasure.com

CHOCOLATE CHIP CARAMEL BUTTER BARS

CHOCOLATE CHIP CARAMEL BUTTER BARS

Chocolate Chip Caramel Butter Bars – easy sugar cookie bars filled with chocolate chips and caramel! These gooey bars are the perfect dessert recipe! So…question: is football over yet? I’m asking for a friend. No? Okay then, fine.

In all honesty…I think I’m kind of over football season (before it’s even gotten started) because I haven’t been invited to a party yet. A friend of mine mentioned one but it didn’t happen…so now I’m thinking I need to organize something. Because watching football is way more fun when the husbands watch it in the family room and the wives gossip over wine in the kitchen.

And did I mention football food? I feel like I’ve been training all my life for football party eating. Chips, nachos, dip, cookies and bars: I’ve emptied out one of my legs especially for the occasion. Before you get baking for next weekends games (because I know you all tailgate, right?) you need to print this recipe. These ooey gooey Chocolate Chip Caramel Butter Bars are the dessert that your next party will be talking about for days.

This recipe is a brainchild of so many other recipes. I started thinking about all my favorite gooey bars, especially the chocolate chip ones. But then I thought I’ve been there, done that…so I decided to make my favorite sugar cookie recipe and add chocolate chips. But, still, I wanted to fallifize (remember that word I made up?) the recipe…so I decided to use caramel in the center, like I did with my Caramel Peanut Butter Cookie Bars.

All in all I ruminated about this recipe for DAYS before I finally made it. Seriously, I went back and forth akin to my husband picking his fantasy team for the week.

The result of all my brainstorming resulted in these Chocolate Chip Caramel Butter Bars. They’re a sugar cookie crust, made with my favorite Challenge Butter, stuffed with gooey chocolate chips and layered with caramel sauce. Once they bake they’re gooey to the MAX. As you can tell, I probably cut these a little too soon.

I wanted the gooey to come across in my photos…and they ended up being plate-and-fork bars. But after a few hours of chilling in the refrigerator they were much more manageable finger food.

CHOCOLATE CHIP CARAMEL BUTTER BARS
CHOCOLATE CHIP CARAMEL BUTTER BARS

INGREDIENTS:

  • 1 1/2 cups unsalted Challenge butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 4 cups + 1/4 cup all purpose flour, divided
  • 2 cups chocolate chips
  • 1 (11-12 ounce) jar caramel or salted caramel ice cream topping

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
  2. Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer).
  3. Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt.
  4. Slowly mix in 4 cups flour until the mixture is just combined, then stir in the chocolate chips.
  5. Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan.
  6. Stir the caramel sauce and remaining 1/4 cup flour in a small bowl.
  7. Pour over the top of the dough.
  8. Drop spoonfuls of the remaining dough evenly over the top of the caramel.

You can find complete recipes of this CHOCOLATE CHIP CARAMEL BUTTER BARS in crazyforcrust.com

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars
Salted Caramel Chocolate Chip Cookie Bars

INGREDIENTS :

  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 cups semisweet chocolate chips
  • 14 ounce can sweetened condensed milk
  • 10 ounces soft caramels, unwrapped
  • 1 teaspoon flaked sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes.
  3. Add the eggs, vanilla, salt, and baking soda.
  4. Mix well, then scrape the sides of the bowl with a spatula.
  5. Turn the speed to low and add the flour.
  6. Beat to combine, then mix in the chocolate chips.
  7. Press half of the cookie dough into the bottom of the prepared baking dish.
  8. In a medium sauce pot,
  9. add the sweetened condensed milk and unwrapped caramels.
  10. Set over medium-low heat and stir until the caramels melt,
  11. making a smooth caramel filling. Pour the filling over the cookie dough base.
  12. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps.
  13. Bake the bars for 25-30 minutes, until the center is just set.
  14. Sprinkle with sea salt flakes and allow the bars to cool completely.
  15. Then lift the bars out of the pan by the edges of the foil and cut.
  16. Store in an airtight container at room temperature for up to 3 days.

You can find complete recipes of this Salted Caramel Chocolate Chip Cookie Bars in aspicyperspective.com

GOOEY OREO COOKIE BARS

GOOEY OREO COOKIE BARS

EWWWW, NO! You all have really dirty minds. I mean, I lived through 50 shades of…painting gray! I had no idea that gray was such a hard color to pick. I thought you mixed black and white and voila – gray. That’s totally not so.

(According to the lady at Sherwin-Williams – gray is not made from black and white. ALL gray has at least some color in it. Okaaaayyyyy.)We went through about 7 shades and 4 trips to the pain store in one day. And by “we” I mean “Mel.” It’s a good thing he loves me a lot.

Getting ready for this kitchen remodel is driving me insane. We had to pick a paint color that would match the gray-brown/teal/green curtains, the greenish glass tile, and the marble-like quartz. And that paint color needed to be photograph friendly. (Bloggers – you get me on that right? Nothing screams problems like a colorful wall.) Gray was the obvious choice.

It only took 7 tries to find one I we liked. We painted one wall (so we could hang the new TV, priorities) and sat back to literally watch paint dry. Gray is a weird color; depending on the light I like it more or less. But there is no way I’m looking at more paint.

I’ve moved on to lighting. Now that is a hard choice. That’s a whole other post in itself. In the meantime I’m self-medicating with Gooey Oreo Cookie Bars. Will you join me?

GOOEY OREO COOKIE BARS
GOOEY OREO COOKIE BARS

INGREDIENTS:

  • 1/3 cup Hershey’s Special Dark unsweetened cocoa powder (you can use regular unsweetened if needed)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup white chocolate chips
  • 6 Oreo cookies, chopped
  • 1/2 cup sweetened condensed milk

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a 9×9” square pan with foil and spray with cooking spray.
  2. In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars.
  4. Mix in egg and vanilla and mix until smooth.
  5. Add dry ingredients and mix until combined.
  6. Press half the dough into the bottom of prepared pan.
  7. Sprinkle with white chocolate chips and chopped Oreos.
  8. Drizzle with sweetened condensed milk.
  9. Drop remaining dough by spoonfuls over the top and spread lightly with your fingers.
  10. Some of the filling will show through, try to seal the edges as much as possible.
  11. Bake for about 27-30 minutes util the top looses it’s glossy sheen and they look dry on top.
  12. The center may jiggle just a bit still.
  13. Cool completely before cutting into bars.

You can find complete recipes of this GOOEY OREO COOKIE BARS in crazyforcrust.com

Low Carb Lemon Cheesecake Bars

Low Carb Lemon Cheesecake Bars

I could come up with a story and an excuse for baking these bars, but truth is, there was no special occasion. I just felt like baking for the love of it. I did choose these bars for a reason though. Everyone around me loves cheesecake and lemon. I could care less for the both of them, I’m more of a chocolate or cake person.

Low Carb Lemon Cheesecake Bars
Low Carb Lemon Cheesecake Bars

Crust Ingredients:
2 Large eggs (1 added after the picture), 1 1/2 cups almond flour, 1/2 tablespoon cinnamon, 1/3 cup baking stevia, 1/4 cup coconut oil, 1/4 teaspoon salt, 1/2 tsp baking powder.

Preheat oven to 325 degrees

Mix all the crust ingredients together and add extra coconut oil if it’s too dry.

Evenly distribute a pan with the almond flour crust.

If I were you, I’d use a 2x larger pan than the one I used. Bake the crust for 20 minutes at 325 degrees.

While the crust is baking, prepare the lemon cheesecake.

Lemon Cheesecake Ingredients: 
3 packages of 1/3 less fat cream cheese, 3 large eggs, 1 cup baking stevia, 1 tsp vanilla, 1 tablespoon of lemon extract or 3 tablespoon of fresh lemon juice.

The filling was a little clumpy when I tried to stir it with a spoon, and so I threw it all into the electric mixer and whipped it up.

Take the crust out of the oven and add the cheesecake mix evenly over the top.

If you want a little extra, mix in a couple of white chocolate shavings on top!

Instead of white chocolate, I added a little lemon zest to keep it low carb and low sugar. Bake for 45 minutes. The edges will be slightly brown.

Let the cheesecake bars cool in the refrigerator for 1-2 hours, until firm.

Once they’re firm, cut it into bars. I used a smaller pan than should have and so I only cut twelve pieces, but this recipe is supposed to make 24 pieces. Mine were just extra big.

You can find complete recipes of this Low Carb Lemon Cheesecake Bars in simplytaralynn.com

YUMMY UNICORN BARS

YUMMY UNICORN BARS

Rainbows! Sprinkles! Unicorn Bars! Let’s all smile together now.

If ever there was a recipe designed to make you happy, this is it. These are Unicorn Bars and they are buttery, sprinkle filled joy.

YUMMY UNICORN BARS
YUMMY UNICORN BARS

INGREDIENTS

  • 1 cup butter, melted
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • ½ teaspoon kosher salt
  • 2 cups all purpose flour
  • ½ cup sprinkles
Frosting
  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 2-3 tablespoons milk
  • blue food coloring
  • sprinkles for garnish

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line a 9×13 pan with foil and coat with nonstick spray. Set aside.
  2. In a large bowl whisk together the butter and sugar. Add in the vanilla, eggs and salt and whisk until smooth. Using a rubber spatula stir in the flour until just combined. Finally stir in the sprinkles.
  3. Spread the batter into the prepared pan.
  4. Bake for 25-30 minutes until the edges are set. The bars might seen underdone, but allow them to cool completely.
Frosting
  1. In the bowl of the stand mixer beat the butter for 1-2 minutes until it’s smooth. Turn the mixer to low and slowly add in the powdered sugar. Next add in 2 tablespoons of milk and mix on medium speed until it’s creamy, scraping the sides as necessary. If the frosting is too stiff add in 1 more tablespoon of milk until the desired consistency is reached. Finally add in 1-2 drops of blue fool coloring and mix until a pale blue color is reached and evenly mixed.
  2. Pipe or spread the frosting on top of the bars.
  3. Garnish with more sprinkles if desired.

You can find complete recipes of this YUMMY UNICORN BARS in cookiesandcups.com

BLACKBERRY CRUMB BARS

BLACKBERRY CRUMB BARS

I need some tips from some experienced mothers. How do you get your babies to take their medicine? Yesterday, my baby was diagnosed with his first ear infections, one in each ear :'(. In the past, giving him medicine hasn’t been a problem and he would drink it right down. But, he is determined this thick, sticky white antibiotic is the last thing he is going to swallow. I’ve tried rationalizing and talking it through with him, telling him it will make him feel better. Apparently, feverish five-month olds are not the most rational creatures on the planet.

BLACKBERRY CRUMB BARS
BLACKBERRY CRUMB BARS

INGREDIENTS

For the crust and topping
  • 3 cups all-purpose flour
  • ¾ cup cold butter, cut into pieces
  • ¾ cup granulated white sugar
  • ½ teaspoon salt
  • 3 large eggs, beaten
For the blackberry filling
  • 4 cups blackberries, halved
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • ¾ cup granulated white sugar

INSTRUCTIONS

  1.  Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, ¾ cup white sugar and salt, cut in the butter with a pastry blender until the butter is in pea-sized pieces. Stir in the beaten eggs with a fork. Press half of the dough into the bottom of the baking dish.
  2. Cut the blackberries in half, toss them with the lemon juice, cornstarch and sugar. Sprinkle them over the crust in the pan. Sprinkle with the other half of the dough mixture. Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.

You can find complete recipes of this BLACKBERRY CRUMB BARS in chocolatewithgrace.com