S'mores Cookie Bars

from chocolate chocolate and more

Notes: I like that this recipe uses regular marshmallows as I usually have those on hand. Have made these twice. Liked them better the first time because I think I followed the directions more exactly.

S’mores Cookie Bars

Yield: 16 bars

Ingredients

• 3/4 cup graham cracker crumbs
• 4 tablespoons butter, melted
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup mini marshmallows plus a few extra for the top
• 1 regular sized milk chocolate Hershey Bar

Instructions

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1. Line a square baking pan with parchment paper. Combine graham cracker crumbs and melted butter. Place in bottom of prepared pan and press down to form a crust.
2. Cream 1/2 cup softened butter, add in sugars and cream again till fluffy. Add in egg and vanilla. Mix again. Combine Flour, baking soda and salt, then add to butter mixture. Once all combined, fold in chocolate chips and marshmallows. Spoon Cookie dough on top of cookie crust as evenly as possible. Don't worry about spreading perfectly. Dough will spread as it cooks to fill in any gaps. Bake in a preheated 350 degree oven for about 20 minutes.
3. While bars are cooking, break candy bar into sections and place in freezer. 8-10 minutes before bar is done cooking, sprinkle remaining marshmallows on top, just to decorate. Return to baking for remaining time. Remove pan from oven and carefully place broken candy bar pieces on top. Let cool completely before cutting.

Thick & Chewy Better Than Box Brownies

from Lifemadesimplebakes

THICK & CHEWY BETTER THAN THE BOXED BROWNIES

 

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

 

Notes: My new favorite brownie! Easily doubles to fit in a 9x13

.INGREDIENTS

• ½ c. all-purpose flour*
• ¾ c. unsweetened cocoa powder
• 1¼ c. sugar
• 1 stick + 3 tbsp. (11 tbsp.) unsalted butter
• 2 eggs, cold
• ⅛ tsp. baking soda
• 1 tbsp. cornstarch*
• ¼ tsp. salt
• 1 tsp. vanilla extract
• ½ c. chocolate chips, milk or semi-sweet
• ¼ c. semi-sweet baking bar*, chopped

DIRECTIONS

1. Preheat oven to 325 degrees. Line a 8x8 inch pan with parchment or foil, set aside.
2. In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.
3. In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on low add one egg at a time, mixing just until incorporated.
4. In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the chocolate chips and chunks.
5. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.

*1/2 c. of cake flour can be substituted for the all-purpose flour and cornstarch.

Zucchini Brownies

Used to love how moist these stayed as a kid. And how chocolate they were. Wonder how it would be if you tried to blend up the zucchini before adding it? These could easily be made a day ahead. Frosting makes them pretty rich.

from Ball p. 399

Ingredients:
 brownies
2 C all-purpose flour
1/2 C unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 C vegetable oil
1 1/2 C white sugar
2 tsp vanilla extract
2 C shredded zucchini (blended?)
1/2 C chopped walnuts (optional
frosting
6 T unsweetened cocoa powder
1/4 C margarine/butter
1/4 C milk
1/2 tsp vanilla extract


Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.

2. In a large bowl mix flour, 1/2 c. cocoa, baking soda, and salt; in a separate bowl mix sugar, oil,
    and 2 tsp vanilla until well blended. Then combine both wet and dry mixtures together.

3. Fold in the zucchini and nuts (optional). Spread evenly into the prepared pan.

4. Bake for 25-30 min. in the preheated oven, until brownies spring back when gently touched.
     Allow to cool before frosting.

5. Frosting: melt together the 6 T cocoa and margarine; set aside to cool. In a medium bowl, blend together the powdered sugar, milk, and 1/2 tsp vanilla. Stir in cocoa mixture.

6. Spread over cooled brownies before cutting into squares.

Pudding Brownies

from Ball Family Cookbook p. 381

Ingredients:

1 sm. instant chocolate pudding mix
1 3/4 C milk
1 pkg Devils Food chocolate cake mix
2 C chocolate chips (tried mint chips and they were great)

Directions:

1. Mix the instant pudding and milk.

2. Mix in dry cake mix.

3. Stir in chocolate chips.

4. Grease and flour a 9x13 pan. Spread mix evenly in pan.

5. Cook at 350 for the time it says on the cake mix.

Easy, fast, and good!

Twix Bars

from my Mom

1/2 C butter
1/4 C sugar
1 C flour

Crumble together. Press into ungreased 9x9 pan. Bake at 350 x 15 min.

1/2 C butter
1/2 C brown sugar
2 T corn syrup
1/2 C sweetened condensed milk

Combine and stir together. Bring to a boil x 5 min. Stir constantly. Remove and pour over bottom layer.

6 oz chocolate chips
2 T shortening

Melt over low heat. Pour over 2nd layer. Chill.


Love these! A Gneiting Christmas tradition. My mom usually doubles the recipe.

7 Layer Bars

from Grandma Brown

Combine:
1 cube melted butter
1 12 C graham cracker crumbs

Press onto bottom of 9x13 pan.

Spread by layers the remaining ingredients on top of crust:
1 C chocolate chips
1 C butterscotch chips
1 C flaked coconut
1 C chopped walnuts
1 can (14 oz) sweetened and condensed milk, drizzled over top.

Bake for 20-30 min. at 350.

Walnut Squares

from Emily (these are a Brown family Christmas tradition)

Ingredients: 
1/2 lb butter
1/2 C sugar
1/2 C cornstarch
2 C flour
4 eggs
4 T flour
2 tsp vanilla
1/2 tsp baking powder
1 lb pkg of brown sugar
3 C chopped walnuts
2 1/2 C coconut
1 C butter
1 3 oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla

Cream 1/2 lb butter, 1/2 C sugar together. Mix in with pastry blender the 1/2 C cornstarch and 2 C flour. Spread and press into cookies sheet. Bake 20 min. at 300.

While baking, mix:
4 eggs, 2 tsp vanilla, 4 T flour, 1/2 tsp baking powder, 1 lb brown sugar, 3 C chopped walnuts, and 2 1/2 C coconut. Spread on top of pastry dough and bake an additional 15-20 min.

When cool, top with the following ingred. creamed together:
1 C butter, 1 3 oz pkg cream cheese, 1 lb powdered sugar, and 1 tsp vanilla.

Butterfinger Blondies

 

 Made this with Heath bars and chocolate chips, not as good. A little dry, but may be in part as I cooked them just a little too long.

from Recipe Girl

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter
2 1/4 cups light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
4 regular-sized Butterfinger candy bars, crushed

Directions:

1. Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan.
2. In a small bowl, whisk together flour, baking powder and salt; set aside.
3. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
4. Beat in eggs and vanilla until smooth.
5. Stir in flour mixture and 1 cup of crushed butterfingers.
6. Spread in prepared pan. Sprinkle remaining crushed Butterfinger bars over top of batter.
7. Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars

Fudgy Brownie Trifle

from Connie W. (Wiesbaden US)

Daniel loved this. Was really good. Maybe even better the 2nd day?

Ingredients:
1 pkg (1 lb 3 oz) Betty Crocker fudge brownie mix (I just used a store brand, was fine)
1/4 C water
1/2 C vegetable oil
2 eggs
1 pkg (4 serving size) chocolate fudge instant pudding and pie filling mix
1 T freeze-dried instant coffee, dry (omitted)
2 C cold milk
1 pkg (10 oz) English toffee bits (2 Heath bars)
1 container (8 oz) frozen whipped topping, thawed

1. Heat oven to 350. Grease bottom only of 13x9" pan. Stir brownie mix, water, oil, eggs, and coffee into medium bowl until well blended. Spread into pan. Bake 28-30 minutes until toothpick inserted 2 inches from side of pan comes out almost clean; cool completely.

2. Cut brownies into 1-inch squares. Place half of the squares in the bottom of 3- quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.

3. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any leftover trifle.

10 servings