That’s quite a name, huh? I have been on a huge pumpkin kick lately, it is September after all (even though it still doesn’t feel like it). I have so many delicious recipes to share with you guys it’s been hard to keep it to just one a week.
I didn’t plan on making these bars but when I spied the pumpkin spice marshmallows at the store, they somehow jumped into my cart so I had to figure out something yummy to make with them. I was experiencing a major lack of creativity and for a few days could only think of rice krispie treats. But I wanted to share something more decadent. I was thinking and thinking, then smore’s popped into my head. Pumpkin and chocolate totally go together so I knew it would be a good combination.
I went searching through my saved dessert recipes and came across this one. I knew it was something I could alter into a delicious, spicy, fall treat. The original recipe called for yellow cake mix and white chocolate chips but to combine well with the pumpkin marshmallows, I decided to go with a spice cake mix and half dark, half white chocolate. If you prefer one kind of chocolate over the other, go with just that but I couldn’t decide which would be more delicious so I went with both!
Pumpkin Spice Gooey Smore’s Cake Bars
recipe adapted from Picky Palate
1 box spice cake mix
1 large egg
1 stick butter, softened
4 1/2 full graham crackers
5 ounces white chocolate chips
5 ounces dark chocolate chips
2 cups pumpkin spice marshmallows
1/2 cup sweetened condensed milk
1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges.
2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white and dark chocolate chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top.
3. Bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars. Let cool completely then remove bars from pan with foil edges. Cut into squares and enjoy room temperature or chilled.
I have been overwhelmed lately to say the least with the state that our house is in and just life in general. The kitchen is unpacked for the most part…the pantry is still a mess. So, I still haven’t really cooked all that much but I’m looking forward to getting into a new rhythm in my new kitchen.
I actually made these bars a few months ago for a Husker get together and I can’t believe that I never shared them with you until now. I love the sweet and salty combination so these are pretty perfect for me. Joel is a huge Special K Bar fan (also known as scotcheroos) and these are very similar but with a saltier, crunchier bite. I don’t care for butterscotch so I like these better because they are all peanut butter plus they have peanuts which is always a good addition in my book.
recipe from Jennifer Cooks
10 1/2 ounces Fritos corn chips, lightly crushed
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 cup dry roasted peanuts
1 ½ cups milk chocolate chips
1. Grease a 9×13 baking pan and set aside.
2. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Stir in corn chips and peanuts and gently stir until coated.
3. Pour corn chip mixture into greased baking pan and spread evenly.
4. Place chocolate chips in a microwave safe bowl and microwave for 1 minute; stir and then microwave for 30 seconds more, if necessary to melt.
5. Drizzle melted chocolate over Frito Bars and allow to cool completely. Once cooled, cut into squares and serve.
I made these ooey, goeey, sticky bars for a picnic this summer to rave reviews. I personally am neither a caramel or marshmallow fan so I made these hoping I wouldn’t like them and therefore, easily avoid them. Unfortunately, these bars may have converted me instead. They are that good.
I adore the combination of sweet and salty and these are the perfect little treat to satisfy the craving. Let me warn you that the base of the bar was a bit crumbly and kind of fell apart when picked up but they tasted so yummy that it didn’t matter. Not only is there a great mixture of flavors but also of textures that just puts these over the top.
Peanut Mallow Bars
recipe from Taste of Home Brownies and Bars
1 cup chopped salted peanuts
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
2/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1/3 cup cold butter
1 jar (7 ounces) marshmallow crème
2/3 cup caramel ice cream topping
1-3/4 cups salted peanuts
1. In a large bowl, combine the peanuts, flour, oars, sugar, salt and baking soda; stir in the egg. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned.
2. Spoon marshmallow crème over hot crust; carefully spread evenly. Drizzle with the caramel topping; sprinkle with peanuts. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
These peanut butter bars are definitely one of my top 3 favorite desserts ever (along with Lemon Hush and pretty much any cheesecake). I literally can wipe out an entire 13 x 9 pan of these if I am left alone with them for too long. They are the ultimate combination of chocolate and peanut butter and I just can’t resist them.
They are made even better because they are ridiculously easy to whip up and I always have all the required ingredients on hand. I mean, what’s better than a dessert that only requires 5 ingredients? It’s a great dessert to make when you have last minute guests stop by or for a potluck. They aren’t fancy but they are so decedant, rich and just plain good.
Chocolate Peanut Butter Bars
1 cup butter, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup + 4 Tbsp. peanut butter
1 1/2 cups chocolate chips
1. Mix butter, graham cracker crumbs, powdered sugar and 1 cup of peanut butter. Press into a 13 x 9 pan.
2. Melt remaining peanut butter and chocolate together. Spread over peanut butter mixture. Keep refrigerated.
Recipe linked to Totally Tasty Tuesday, Cast Party Wednesday and Full Plate Thursday.
When I saw this recipe over at one of my favorite blogs, Gimme Some Oven, I knew they were something I needed to try. I’ve been seeing all kinds of ways to fancy up the humble rice crispy treat in the food blog world lately and the perfect opportunity arose for me to join in. Some friends were having a gathering at their house and I asked what I could bring and dessert was requested. Life has been really crazy around our house lately so I was wanting to do something quick and simple. And these were just perfect. They seem more dressed up but are just as easy as the plain ole’ variety.
Cake Batter Rice Crispy Treats
recipe from Gimme Some Oven
3 Tbsp. butter
1 (10 oz.) bag of mini-marshmallows
1/3 cup yellow cake mix
6 cups crispy rice cereal
1 (1.75 oz.) container of sprinkles
Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.Recipe linked to Sweet Indulgences Sunday, Friday Potluck, Friday Food, Sweets for a Saturday, Mangia Monday, Mouthwatering Monday, Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday, These Chicks Cooked, Full Plate Thursday, Sweet Treats Thursday, Sharing Sunday and Holiday Sweet Swap.
I just bought the most amazing dessert cookbook, Classic Southern Desserts by Southern Living and I am loving pretty much every recipe in it. I am a true Southern girl at heart although we only lived in the South for about 5 years. Because I am digging this cookbook so much, I decided to start my first series on this blog. Occasionally, I will feature a recipe from this book and the first is Lemon Bars.
I love just about any lemon dessert you may throw at me but I have never made or eaten lemon bars. I truly do not know how I have gone almost 25 years without trying them out. It really is a shame that I have wasted all this time and I may have to make up for it with these little babies.
Recipe from Classic Southern Desserts by Southern Living
2 cups all-purpose flour
1/2 cup powdered sugar, sifted
1 cup butter, softened
1 tsp. vanilla extract
2 cups granulated sugar
2 Tbsp. cornstarch
5 large eggs, lightly beaten
1 tsp. lemon zest
1/4 cup plus 2 Tbsp. fresh lemon juice
2 Tbsp. butter, melted
1/4 cup powdered sugar
1. Preheat oven to 350 degrees. Combine first 4 ingredients; beat at medium speed with an electric mixer until blended. Pat mixture into a greased 13×9 baking dish. Bake for 18 minutes or until golden.
2. Combine 2 cups granulated sugar and cornstarch. Add eggs and next 3 ingredients; beat well. Pour mixture over crust.
3. Bake for 20-25 minutes or until set. Let cool completely and chill well.
4. Sift 1/4 cup powdered sugar over top. Cut into bars.
Linked to Cupcake Apothecary, Sweet as Sugar Cookies, Everyday Sisters and Sharing Sundays.
Let me start off by saying I do not like butterscotch….until I had these bars. When my husband requested these I was somewhat glad because it would be easy for me to resist them. Unfortunately, that was not the case. Maybe it was the cream cheese filling or the crumbly topping but I am hooked.
The crumbly texture of the crust combined with the creamy filling and butterscotch chips makes these bars pretty irresistable. I think they would be even better with chocolate, peanut butter or cinnamon chips! I enjoyed them more once they had been refrigerated but they were still good warm or room temperature.
recipe from Taste of Home’s Complete Guide to Baking
1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1/2 tsp. baking soda
1 package (10 oz.) butterscotch chips
1 cup chopped pecans
1 package (3 oz.) cream cheese, softened
2 Tbsp. butter, softened
1/4 cup sugar
1 Tbsp. all-purpose flour
1. In a large mixing bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13×9 baking pan.
2. In a small mixing bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling.
3. Bake at 375 degrees for 40-45 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yields about 1 1/2 dozen bars.