Frito Bars

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.

Frito Bars
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.

Nutter Butter Candy Corn Bars

I’ve been so obsessed with sharing football food that I totally overlooked Halloween eats. We have been super busy around here and my mind has been elsewhere. I even missed out on starting a 12 weeks of Christmas treats series. Super disappointing since it was so fun last year. But no worries, I will be bringing you lots of treats for the upcoming holidays.

Now, onto Halloween which is approaching way too quickly! Noah is going to be a golfer this year and he is very excited to say the least. I know it seems like an odd choice but he is totally obsessed with all sports (surprise, surprise) and he particularly loves golf. He has a little golf set that we play with every day, all day. This boy, who never stops moving, will just sit on Joel’s lap and watch golf while yelling “hit it in the hole guy!” And if they miss, even on their first shot, he yells “missss.” He has high expectations. So, needless to say, this Halloween is going to be very fun in our house! Plus, he will get it this year and actually get to enjoy some of the candy.

These rich, simple, 4 ingredient bars would be great for any Halloween party! They just scream fall with all that yummy candy corn peeking out from every nook and cranny. I think they would be good with a little chocolate drizzled on top (but you guys know I have a thing for peanut butter and chocolate). They would be great addition to a Halloween dessert bar along with Candy Corn Cookies and Peppermint Patties.

Nutter Butter Candy Corn Bars
recipe from the Cookin’ Cowgirl

1 lb. package Nutter Butters
1 cup candy corn
4 Tbsp. butter
6 cups marshmallows

Place one row of the Nutter Butters in the food processor and pulse a few times. Blend until cookies are turned into crumbs. Break up remaining row of cookies into large chunks. In a large bowl, melt butter and marshmallows together in microwave, stirring occasionally. Once melted, add Nutter Butter crumbs and chunks and stir together. (This will be thick and a little tough to stir; don’t worry, you’re doing it right.) Pour about 3/4 cup candy corn into mixture and stir to combine. Pour mixture into 8×8 baking dish that has been sprayed with non-stick spray. Top cookie bars with remaining 1/4 C candy corn. Let cool completely before cutting.

Peanut Mallow Bars

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

Topping:
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.

 

Turtle Bars {Classic Southern Dessert}

I realized I haven’t made anything from my amazing Classic Southern Desserts cookbook in quite a long time so when I needed to whip up something for a recent get together, I grabbed it out and scoured the pages for something simple and delicious. The first recipe I made from this cookbook was Lemon Bars and looking back at that post made me realize how much my photography has improved in a year. Those pictures were awful. I am going to have to make those again but just for the sake of my photography….

These Turtle Bars didn’t disappoint. With a brown sugar cookie base, pecan halves, simple homemade caramel and lots of chocolate I really don’t know how they could. I decided to take these bars and my camera outside for a little change of pace in my food photography. It was a gorgeous day so I relaxed out on the deck taking in some warm rays and the beautiful view. Look what I saw while I was out there shooting these bars.

I love all of the amazing wildlife our little pond brings to our backyard view. There is a beautiful blue herring that comes back every summer that I have been trying desperately to get a picture of and still haven’t succeeded. It’s my mission by the end of the summer.

Turtle Bars
recipe from Classic Southern Desserts

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecan halves (I think I will use 1/2 cup more next time)
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips (I used semi-sweet instead)

1. Preheat oven to 350 degrees F. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13- x 9-inch pan. Arrange pecan over crust.

2. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium-high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake for 15 to 17 minutes or until golden and bubbly.

3. Remove from oven; sprinkle with chocolate chips. Let stand 2 to 3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some chips whole (do not spread). Let cool on wire rack at room temperature until chocolate is set (about 2 hours). Cut into squares.

Chocolate Peanut Butter Bars

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.

Cake Batter Rice Crispy Treats

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.

Classic Southern Dessert Series: Lemon Bars

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.

Lemon Bars
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.

Butterscotch Bars

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. 

Butterscotch Bars
recipe from Taste of Home’s Complete Guide to Baking

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
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

Filling:
1 package (3 oz.) cream cheese, softened
2 Tbsp. butter, softened
1/4 cup sugar
1 egg
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.