S'Mores Granola Bars

Granola bars are my favorite grab and go snack and you really can't get any easier than this recipe. I love the Quaker Chewy S'mores Granola Bars, so I tweaked the recipe to be as s'mores like as possible. I used Kraft mini marshmallows, they taste like the marshmallows in Lucky Charms, or the kind that come in those little packets of hot cocoa, so they were perfect for these bars. The finished product was quite similar to the Quaker bars, but a bit chewier and more chocolaty tasting. Definitely a keeper. 

No bake S'mores Granola Bars

Adapted From laurenslatest.com

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
1/4 cup mini chocolate chips, plus more for topping

1/2 cup mini marshmallows, plus more for topping

Mix together Rice Krispies, oats, 1/2 cup marshmallows, and mini chocolate chips (if you want them with less chocolate flavor, leave out the chips till the end). Set aside.

 In a small pot, melt butter, honey, and brown sugar together over medium high heat until it starts to bubble. Reduce heat and cook for another two minutes. Stir in the vanilla. 

Remove from heat and pour over oat/rice mixture. Mix well ensuring that all ingredients are moistened. Line a small jelly roll pan (12x8x1) with aluminum foil.

 Pour mixture into lined pan. Pack it in really tightly or the bars won't set and will fall apart when cooled.  

Sprinkle the top with more chocolate chips and mini marshmallows. Let cool, then cut into bars.

 Have a sweet day! 

Apricot, Caramel, Coconut DOUBLE Crumb Bars

My grandma's favorite Starbucks treat was always their "Signature Coffee Cake." If she was feeling especially indulgent on a Sunday afternoon after church, we would go to Starbucks and she would order a piece. I never quite understood her fascination with it, once you got through the crumbly topping, the cake was kind of a let down. But that crumble on top..... it is kind of amazing. I would nibble on that and let grandma have the cake. Well, in the spirit of a good crumbly topping, I give you Apricot, Caramel, Coconut DOUBLE Crumb Bars. I just love buttery crumbly streusel so when I made these crumble bars I decided to double the streusel and it was a gooood plan. The thick crumble is dotted with butterscotch chips and surrounds a sweet gooey center of caramel, coconut and apricot. The caramel gives a creamy honeyed flavor that perfectly complements the cakey crisp topping. Yum!

Apricot, Caramel, Coconut DOUBLE Crumb Bars

Adapted from Pillsbury.com

4 cups flour

1 cup sugar

1 package butterscotch chips

2 cups butter, cut up

1 cup apricot preserves

1/3 cup caramel ice cream topping

3/4 cup unsweetened or sweetened shredded coconut

Heat oven to 350°F.

In food processor bowl with metal blade, put flour, sugar and butter.

Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, in a bowl, mix flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.) Mix in butterscotch chips.

In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture.

In medium bowl, mix preserves, caramel topping and coconut.

Spread over crumb mixture to within 1/2 inch of edges.

Sprinkle remaining crumb mix evenly over apricot mixture to edges of pan.

Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours before cutting into bars.

Have a sweet day!

Linking to Under the Table and Dreaming

Apple Brown Sugar Bars

Hi everyone! Hope you had a fabulous New Years! Mine was spent relaxing and enjoying time with good friends and good food. New Years day, I was invited to dinner and, of course, volunteered to bring dessert. I chose a bar cookie recipe that has been on my "to bake" list for quite a while. Brown Sugar Bar Cookies, I envisioned them turning out a bit like pecan pie but I had no pecans so added apples instead. I made the shortbread crust per the recipe's instructions, and while the crust was baking, whipped up an apple pie filling. The bars were delicious, but not very esthetically pleasing. To tell you the truth, I was a bit embarrassed to bring them to the dinner. Luckily, the blend of rich custard with tart apples and crisp, shortbread crust made up for their less than perfect appearance. I have never tried a bar cookie quite like these. The recipe involves lots of sugar and butter, so if your New Year's resolution is a diet, look away now! Or just start the diet tomorrow...

Apple Brown Sugar Bars

Adapted from this food.com recipe

Crust

1 1/2 cups flour

3/4 cup margarine or 3/4 cup butter

3 tablespoons sugar

Apple Topping

2-3 large apples (I used Fuji)

1/4 cup butter

4 tablespoons brown sugar

3 teaspoons cinnamon

3/4 teaspoon nutmeg

1 1/2 teaspoons flour

Brown Sugar Topping or Filling

3 eggs

2 1/4 cups light brown sugar

1 teaspoon vanilla

Beat crust ingredients together until crumbly (I used a pastry cutter and my hands).

Press mixture into a 9x13 baking pan. Bake for 20 minutes at 350 degrees.

While that's baking, peel and dice your apples.

Melt the 1/4 cup butter in a saucepan on the stove over medium low heat. Add in the apples, cinnamon, nutmeg, and 4 tablespoons brown sugar.

Mix, mix, mix. Cook for about 5 minutes, then add in the flour and mix some more. Cook until the apples are just beginning to soften (I apologize, I didn't calculate how long this took, not long though). Remove from heat and start on the brown sugar topping.

In a separate bowl, combine eggs, brown sugar, and vanilla.

After crust has cooked for 20 minutes, remove from oven.

Spread/pour apples over baked crust.

I had an audience...

Then cover with brown sugar topping. Bake for another 25-30 minutes.

Cut into squares when cool.

Enjoy!

Marionberry Oatmeal Cookie Bars

One of my favorite memories from school was when my mom would add a special dessert to my lunch. Usually, my lunch consisted of a turkey sandwich, cucumbers, a banana, apple juice, and a chocolate chip cookie (and ALWAYS a little encouragement note, which really was the best part)... But, once or twice a week my mom would put in an extra special dessert. Cookies are usually my favorite dessert, but after a whole week of chocolate chip cookies, my heart would give a little leap when I opened up my lunch bag and found a surprise. And believe me, if I had opened my lunch to one of these oatmeal cookie bars, I would've been thrilled! Bar cookies are my fave; they are easy, come together quickly, and, in this case, require just one bowl and a wooden spoon. These bars are just the kind of thing my mom would've treated me with, crunchy oatmeal cookie crust covered by homemade marionberry jam, finished off with a crunchy oat topping. Perfect for slipping in a lunch box to brighten a dreary school day!

Marionberry Oatmeal Cookie Bars

From allrecipes.com

1 cup packed light brown sugar

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups rolled oats

1 cup butter, softened

1.5 cups marionberry jam

Preheat oven to 350 degrees F. Grease one 9x13 inch pan, and line with buttered (or non-stick sprayed) parchment paper. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture.

Press 2 cups of the mixture into the bottom of the prepared pan. If the mixture is too dry, add a bit more butter.

Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Add a couple more dollops of jam to the top if you like.

Bake for 40 to 45 minutes in preheated oven, or until lightly browned.

Allow to cool before cutting into bars.

What was your favorite school day snack? I would love to know!

PS Don't forget to vote in the poll on the side bar!

I will be linking up to Made By You Monday, Mouthwatering Monday, Rook #17, TaterTots and Jello, Under The Table and Dreaming and Tasty Tuesdays.

Butter Pecan Praline Bars or Why I'm a butter groupie...

Butter is just one of those things... that I love... which may be the reason I so often find myself perusing the Land O Lakes butter website. I think I may be a butter groupie, butters biggest fan, I just really really like it. Ok, so now that I sound like a complete crazy. Let's get to the recipe. Buttery, brown sugar shortbread base, covered by a layer of pecans, covered by a layer of homemade brown sugar caramel, covered by decadent swirls of creamy white chocolate. These bars are SWEET, cut em small folks. They will knock that sweet tooth right out of the park. That said, they are kinda fabulous.

Crumbly shortbread, buttery sticky caramel... the PECANS... oh man.. must. resist. eating. whole. batch...

Caramel Pecan Praline Bars

Adapted from here

Crust

2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup Butter, softened

1 cup pecan halves

Caramel Layer

2/3 cup Butter

1/2 cup firmly packed brown sugar

1 cup white chocolate chips

Heat oven to 350°F.

Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs.

Press onto bottom of ungreased 13x9-inch baking pan.

Place pecans evenly over unbaked crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1 minute, stirring constantly.

Pour evenly over pecans and crust.

Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (DO NOT OVERBAKE.) Remove from oven.

Immediately sprinkle with chips; allow to melt slightly (2 to 3 minutes).

Swirl chips leaving some whole for a marbled effect.

Love.

Cool completely; cut into bars.

TIP: Store at room temperature in loosely covered container.

What are you all cooking up this week? Anything good??