Thin Mint Gooey Cake Bars

 

Printable Recipe

Thin Mint Gooey Cake Bars
1 box yellow cake mix
1 stick butter, softened
1 large egg
1 cup milk chocolate chips
1 cup Andes Mint pieces
1 can (14 oz) sweetened condensed milk
20 Thin Mint or Grasshopper cookies, broken into pieces

Preheat oven to 350. Line a 9x13 baking dish with foil and spray with cooking spray.

In a large bowl, mix together cake mix, butter, and egg until dough forms. Press dough into the bottom of the prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweetened condensed milk over the top and top with broken pieces of Thin Mint cookies. Bake for 30-35 minutes, or until baked through. Immediately after removing from oven, take a plastic knife and run it along the edges to loosen. Let cool completely before cutting into squares and serving.

Makes 24 bars

Recipe adapted from Picky Palate

Caramel Apple Cheesecake Bars

This dessert was so delicious! It was like a mixture of cheesecake and apple crisp with a cookie crust. Yum!

Printable Recipe

Caramel Apple Cheesecake Bars

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

Cheesecake Filling:
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar, plus 2 Tbsp, divided
3 large eggs
1 1/2 tsp vanilla

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
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 butter, softened

Drizzle:
1/2 cup caramel topping

Preheat oven to 350. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or 2 forks until mixture is crumbly. Press evenly into a 9x13 baking pan lined with foil. Bake for 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Add eggs, 1 at a time, and vanilla. Mix well. Pour over crust.

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

In a small bowl, combine all ingredients for the streusel topping. Sprinkle over apples. Bake for 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate until ready to serve.

Serves 24

Recipe adapted from The Girl Who Ate Everything

Reese's Pieces Peanut Butter Blondies

Printable Recipe

Reese's Pieces Peanut Butter Blondies
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
4 tsp vanilla extract
1/2 cup peanut butter (creamy or crunchy)
1 1/2 cups Reese's Pieces

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, beat together butter and brown sugar until smooth. Add eggs, vanilla, and peanut butter and beat until well combined. Add the flour mixture and stir until just combined. Fold in the Reese's Pieces. Pour the batter into prepared baking pan. Press down evenly. Bake for 30-35 minutes, or until toothpick comes out clean. Let cool completely before cutting into squares.

Makes 24 bars

Recipe adapted from Six Sisters Stuff

Past Recipes:
One year ago: Chicken Cordon Bleu Florentine Casserole
Two years ago: Southwestern Chicken Soup
Three years ago: Chicken and Black Bean Burritos

White Chocolate S'mores Gooey Cake Bars

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

White Chocolate S'mores Gooey Cake Bars

Congo Bars

I love cookies but sometimes I don't feel like taking the time to make them. That's what I love about these bars. You get the same great taste of a cookie but it's a bar instead! It's so much easier and just as delicious! The great thing about this recipe is you can add whatever ingredients you like. I used milk chocolate chips and m&ms but you can pretty much use anything. The possibilities are endless.

Printable Recipe

Congo Bars
2 3/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
1 lb light brown sugar
3 eggs
1 tsp vanilla
1 cup chocolate chips (any variety)

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, sift together flour, baking powder, and salt. Set aside.

In a bowl of a stand mixer, mix together brown sugar and softened butter until blended. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix. Add flour mixture and mix until combined. Stir in chocolate chips. Pour into prepared 9x13 baking pan.

Bake for 30 minutes or until the top is golden brown. Cool completely. Remove foil from pan, cut into squares, and enjoy!

Makes 24 bars

Recipe adapted from Bakerella

Past Recipes:
One year ago: Monterey Chicken
Two years ago: Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes
Three years ago: Chicken Poppy Seed Salad

Cookies and Cream Chocolate Cake Bars

I love anything with Oreos! These bars were so gooey and delicious!

Printable Recipe

Cookies and Cream Chocolate Cake Bars
1 Devils food cake mix
1 stick unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips
14 oz can sweetened condensed milk
14 Oreo cookies, broken into bite size pieces

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, combine cake mix, butter, and egg and mix well. Press into prepared baking pan. Top with broken Oreo pieces.

Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-26 minutes, or until cooked through. (It will still look pretty gooey) Remove from oven.

After 5 minutes of cooling, run a plastic knife around the edges to loosen. Let cool completely, remove foil from pan, and cut into squares.

Makes 24 bars

Recipe adapted from Picky Palate

Past Recipes:
One year ago: Honey, Lemon, and Rosemary Grilled Chicken
Two years ago: Penne with Chicken and Pesto
Three years ago: Chicken Enchiladas

Chocolate Marshmallow Brownies

Printable Recipe

Chocolate Marshmallow Brownies
1 cup butter (2 sticks), softened
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 1/2 cups flour
1 tsp salt
2 tsp vanilla
1 (10 oz pkg) mini marshmallows

Frosting:
1/2 cup butter (1 stick), softened
1/4 cup milk
1-2 tsp vanilla
3 Tbsp cocoa powder
2-3 cups powdered sugar

Preheat oven to 350. Beat together butter, sugar, and cocoa powder. Add eggs, one at a time, mixing well after each addition. Add flour, salt, and vanilla and mix well. Spread onto a large greased cookie sheet. Bake for 22-25 minutes or until cooked through. Remove from oven and top with marshmallows. Return to oven for 3 minutes until marshmallows and soft and puffy. Cool completely before frosting.

To make frosting, mix together all ingredients until smooth. Spread over cooled brownies.

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Grasshopper Mint Cookies
Two years ago: Chocolate Mousse Cake
Three years ago: Cobb Salad with Bleu Cheese

M&M Coconut Blondies

I made these yummy bars for Valentine's Day but you could make them any time. Just use different colored M&Ms and they're perfect for any time of the year.

Printable Recipe

M&M Coconut Blondies
10 Tbsp unsalted butter
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut
1 1/4 cups M&Ms
extra M&Ms

Preheat oven to 350. Line an 8x8 baking dish with foil and spray with cooking spray.

Heat butter in a small saucepan over medium heat until it browns and starts to smell nutty. (Do not let it burn.) Let the butter cool until just barely warm.

In a large mixing bowl, combine browned butter and sugars. With a wooden spoon, stir in egg, vanilla, and salt. Stir in flour, coconut, and M&Ms until mixed well.

Pour the batter in prepared pan and smooth on top. Sprinkle additional M&Ms on top. Bake for 25-30 minutes. Let cool before cutting into squares.

Makes 16 bars

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Red Velvet Brownies with White Chocolate Buttercream Frosting
Two years ago: Sesame-Grilled Asparagus Rafts
Three years ago: Crock Pot Chicken

White Chocolate Snickerdoodle Blondies

This recipe has been moved to The Traveling Circus.

Click here for the recipe.

White Chocolate Snickerdoodle Blondies

Chewy No Bake Nutter Butter Bars

These bars were so yummy and they were so easy to make. My family scarfed them down so fast!

Printable Recipe

Chewy No Bake Nutter Butter Bars

1 lb pkg Nutter Butters

5 cups large marshmallows

4 Tbsp butter

In a food processor, pulse Nutter Butters until ground. Place marshmallows and butter in a large microwave-safe bowl. Melt in microwave until marshmallows are puffed, about 1 1/2-2 minutes. Pour ground cookies into the bowl with marshmallows and stir until combined. Transfer to a foil-lined 8x8 baking pan. Let set up for 10-15 minutes. Cut into squares and serve.

Makes 9-12 squares

Recipe from Picky Palate

Past Recipes:

One year ago: Crock Pot Santa Fe Chicken

Two years ago: Cashew Pork and Vegetables

Homemade Snickers Bars

Have you ever tried a recipe that claims to taste like something, but when you try it, it's really not that similar? Well that is not the case with these delicious bars. They tasted exactly like a Snickers bar. It was pure heaven!!! My mouth is watering just thinking about it.

Printable Recipe

Homemade Snickers Bars

Bottom chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Line a 9x13 baking dish with aluminum foil and spray with cooking spray. Melt chocolate chips and peanut butter together in the microwave, then pour into the prepared pan and spread until even. Cool in the refrigerator until completely hardened.

Nougat layer:
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 tsp vanilla extract
1 1/2 cup salted peanuts, roughly chopped


Melt butter in a saucepan over medium heat. Add sugar and evaporated milk, stirring until dissolved. Bring to a boil. Let cook for 5 minutes, stirring occasionally. Add marshmallow fluff, peanut butter, and vanilla, stirring until smooth. Turn off heat and fold in peanuts. Pour over chocolate layer. Cool in refrigerator until completely cooled.

Caramel layer:
1 14 oz bag of caramels
1/4 cup whipping cream

Combine caramels and whipping cream in a saucepan over low heat. Let melt, stirring constantly, until smooth. Pour over nougat layer and cool in refrigerator.

Top chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Melt chocolate chips and peanut butter in microwave. Pour over caramel and spread until even. Refrigerate at least one hour before serving. Remove bars from the pan by lifting out the foil. Cut into squares and serve. Store in refrigerator.

Makes 24 bars

Recipe adapted from How Sweet It Is

Past Recipes:
One year ago: Honey Spice Rubbed Pork Chops
Two years ago: Chicken with Creamy Chive Sauce

Chocolate Blizzard Bars

These bars are very similar to the Avalanche Bars. I love easy desserts like this. It's super easy to make and oh so yummy!

Printable Recipe

Chocolate Blizzard Bars
12 oz chocolate chips (semisweet, bittersweet, or milk)
1/2 cup creamy or crunchy peanut butter
3 cups Rice Krispies cereal
2 cups mini marshmallows
1/2 cup chocolate chips or M&M's
garnish: mini marshmallows and additional M&M's

Lightly grease an 8x8 baking dish and set aside.

In a large, microwave-safe bowl, melt chocolate chips for one minute; stir. Continue to microwave at 30 second intervals until chocolate chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about 5 minutes. Add the rice cereal, marshmallows, and chocolate chips or M&M's. Fold together with a rubber spatula until mixed well.

Pour mixture into prepared pan. Press additional marshmallows and M&M's onto the top of the bars. Let the bars cool for 5-6 hours until they are firm. Cut into squares and serve.

*This recipe can be easily doubled and placed in a 9x13 baking dish.

Recipe source: Mel's Kitchen Cafe

Past recipes:
One year ago: Breakfast Tacos
Two years ago: Shish Kebobs

Grasshopper Brownies

One of my favorite flavor combinations is chocolate and mint. So when I tried these brownies I was in love! My sister-in-law Joyce gave me this recipe after she made these for a few different family parties. Everyone always goes nuts over these brownies. This might even be my new favorite!

Printable Recipe

Grasshopper Brownies

2 boxes brownie mix

Mint Frosting:

4 cups powdered sugar

1 cup butter, softened

2 Tbsp water

1 1/2 tsp peppermint extract

4 drops green food coloring

Chocolate Topping:

12 oz. semi-sweet chocolate chips

3/4 cup butter

1 1/2 tsp peppermint extract

To make brownies, follow the recipe for "cake-like" brownies. If there isn't one, add 2 more eggs. Pour into a large, greased cookie sheet. Bake at 350 for 32 minutes. Cool completely.

To make mint frosting, combine powdered sugar, butter, water, peppermint extract, and food coloring. Beat together until mixed well. Spread over cooled brownies and refrigerate until hard on top.

To make chocolate topping, microwave chocolate chips and butter for 2 minutes. Stir until chocolate is melted and mixture is smooth. Stir in peppermint extract. Let cool for about 5-10 minutes until mixture thickens and is no longer hot. Spread over mint topping on brownies. Refrigerate until hard. 

Makes about 35 brownies

Past recipes:

One year ago: Stuffed Poblanos

Two years ago: Meatballs with Cream Sauce

Avalanche Bars

Rice Krispie treats are always great but sometimes it's fun to try a variation. These bars were so good. They're definitely a kid favorite and my husband loved them too. The best part about it was they were super easy to make. I think I'll add this to my list of go to desserts.


Printable Recipe

Avalanche Bars
12 oz white chocolate chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cup mini marshmallows
1/4 cup mini chocolate chips (I used regular sized)

Lightly grease a 9x9 pan and set aside. In a large, microwave-safe bowl, melt the white chocolate chips for one minute. Stir, then continue to microwave at 30 second intervals until chips are completely melted. Add the peanut butter to chocolate and mix well. Stir in rice krispies. Let the mixture cool for 10 minutes, stirring a few times. Add the marshmallows and chocolate chips and stir to combine. Press the mixture into prepared pan and spread evenly. Press down lightly with the back of a spoon. Do not press too hard or the bars will become dry and tough. Garnish with additional chocolate chips, if desired. Cool completely before cutting into squares.

*This recipe can be easily doubled and put in a 9x13 pan.

Recipe source:  Mel's Kitchen Cafe

Past recipes:
One year ago: White Almond Sour Cream Cake
Two years ago: Salsa Beef Stew

Red Velvet Brownies with White Chocolate Buttercream Frosting

Last night my husband made steak topped with bleu cheese and lobster tails for our Valentine's dinner so I got a break from cooking. But I did make these delicious brownies. I think I may have a new addiction. This frosting is the best frosting I have ever tasted. It has a hint of white chocolate that gives it a little something special.

Printable Recipe

Red Velvet Brownies with White Chocolate Buttercream Frosting
Brownies:
3 Tbsp cocoa powder
1 oz red food coloring (or 2 Tbsp)
2 tsp vanilla extract, divided
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt

Frosting:
1/2 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tsp vanilla extract
4 oz good quality white chocolate (not chips), melted
2-3 Tbsp heavy cream

Preheat oven to 350. Butter and flour an 8x8 baking pan.

In a small bowl, slowly stir together cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until there are no lumps of cocoa. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar at medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Stir in remaining 1 tsp vanilla. With the mixer off, add cocoa mixture. Turn the mixer to medium speed and beat until mixture is one uniform color. Slowly add the flour and salt and mix on medium-low speed, just until combined without overmixing.

Remove the bowl from mixer and stir with a rubber spatula to ensure all of the flour has mixed in and it's all one color. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean. Cool completely before frosting.

To make frosting, place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream butter until soft and fluffy. Beat in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time. Allow the sugar to mix in before adding the next 1/2 cup. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add the heavy cream 1 Tbsp at a time until it reaches desired consistency.

Makes 16 brownies

Recipe adapted from Smells Like Home

Past recipes:
One year ago: Just Like Lofthouse Sugar Cookie Frosting
Two years ago: Sugar Cookies

Frosted Cream Cheese Sugar Cookie Bars

I LOVE sugar cookies but I don't love the time it takes to roll out the dough and cut out the cookies. That's what's so great about these bars. You get the same great taste of sugar cookies without all the work. These sugar cookie bars were so good that I've already made them twice in the last two weeks. If my kids don't object, I might have to replace my Valentine's sugar cookie tradition with these bars.

Printable Recipe

Frosted Cream Cheese Sugar Cookie Bars
1 1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 tsp almond extract
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 1/2 cups all purpose flour

Frosting:
1/2 cup butter, softened
4 oz cream cheese, softened
3 1/2 cups powdered sugar
3-5 Tbsp milk
1 tsp vanilla
1/2 tsp almond extract
food coloring

Preheat oven to 350. In a large mixing bowl or stand mixer, beat the butter, cream cheese, sugar, and egg until frothy, about 4-5 minutes. Add vanilla and almond extract and beat for 1 minute more.

In a small bowl, combine flour, baking soda, and baking powder. Mix well. Add flour mixture to butter mixture and beat for about 2 minutes. Pour the dough into a greased cookie sheet. Spread evenly. Bake for 20-25 minutes or until lightly browned on the edges. Cool completely before frosting.

To make frosting, combine butter and cream cheese in a mixing bowl or stand mixer. Beat for 2 minutes. Add powdered sugar, milk, vanilla, almond extract, and food coloring. Mix for 1-2 minutes or until smooth. Frost cookies. Cut into bars and enjoy!

Recipe adapted from Amanda's Cookin'

Past recipes:
One year ago:  Chicken Taquitos
Two years ago:  Swiss Mushroom Chicken

Pumpkin Cake Bars with Cream Cheese Frosting

Printable Recipe

Pumpkin Cake Bars with Cream Cheese Frosting
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1 cup vegetable oil
1 cup brown sugar
1/2 cup sugar
4 large eggs
1 cup pumpkin puree

Cream cheese frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 Tbsp maple syrup
2 cups powdered sugar

Preheat oven to 350. Grease and flour a 13x18 sheet pan. Whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

In a separate bowl, beat together vegetable oil and sugars until well blended. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree. Stir dry ingredients into wet ingredients. Pour into prepared pan. Bake for 25 minutes or until toothpick come out clean. Cool completely.

To make frosting, beat together cream cheese and butter. Add syrup and powdered sugar. Mix well. Spread over cooled cake.

Makes 36 bars

Recipe adapted from Norah's Menus and Recipes

S'mores Cookie Bars

Mmmm... these were so good. It was like eating a s'more sandwiched in between two cookies. It doesn't get much better than that. It's definitely not calorie free but oh so good!

Printable Recipe

S'mores Cookie Bars
1/2 cup butter at room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/3 cup flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king sized milk chocolate bars or 4 regular sized bars (Hershey's)
1 1/2 cups marshmallow creme

Preheat oven to 350 and grease an 8x8 baking dish. Cream together butter, brown sugar, and sugar. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture. Mix at low speed until combined. Press half of the dough evenly into baking dish. Top with chocolate bars, cutting to fit if necessary. Spread marshmallow creme evenly on top of chocolate. Layer remaining dough on top. (It's best to form dough into shingles and piece together on top of marsmallow creme) Bake for 30-35 minutes or until lightly browned. Cool completely before cutting into squares.

Makes 16 bars

Recipe adapted from Lovin' From the Oven

Reese's Bars

These yummy bars taste just like the candy bar. They were so good!

Printable Recipe

Reese's Bars

1 1/2 cups graham cracker crumbs

3 cups powdered sugar

1 1/2 cups peanut butter

1 cup butter, melted

1 (12 oz) bag milk chocolate chips

Line a 9x13 baking dish with foil and spray with cooking spray. Mix together crumbs, powdered sugar and peanut butter. Stir in melted butter. Blend until well combined. Press mixture evenly into pan.

In a microwave safe bowl, heat chocolate chips for 30 second intervals, stirring in between, until melted. Spread over peanut butter mixture.

Refrigerate just until set. Cut into bars.

Makes 24 bars

Recipe adapted from Momma Hen's Kitchen

Peanut Butter Bars

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Peanut Butter Bars