Brownies & Bars Archives - Inside BruCrew Life

White Chocolate Peanut Butter Oreo Bars

July 26, 2014 By Jocelyn Brubaker 16 Comments

Pour a glass of milk and grab a few of these Peanut Butter Oreo Bars to snack on. White chocolate chips, Oreo cookies, and a smooth peanut butter glaze are just three of the reasons you need to bake a pan of these bars today.

This summer I realized that I am not a convertible car kind of girl. My husband has an old Saab convertible that he absolutely loves to drive around on nice days. And I’m all for a cool car that looks good…

The problem is that I absolutely cannot stand to have my hair blowing in my face. It is one of my biggest pet peeves. Even in regular vehicles I will not roll down the window next to me, even if I am blazing hot. It’s one of these strange quirks about me. You understand, right? I mean there have to be funny or strange quirks about you too.

One of these days I will remember to stock the glove box with pony tail holders and headbands. You would think that since I know how much the blowing hair will bother me, that the glove box would be stuffed with these items already. But no, I’m not that prepared.

Maybe if I bake a pan of these Peanut Butter Oreo Bars to take along for drives, they will distract me with their goodness and make me forget all about the wind. Something tells me the blowing hair and peanut butter treats probably don’t mix well either. It could add a whole new pet peeve to my list. I better stick to hair ties.

A few months ago I made these Peanut Butter Bars. These simple oatmeal bars with the creamy peanut butter glaze quickly became one my favorite treats. But when I made a pan of them this week, I wanted to change them up a little. It’s one of those other strange pet peeves I have. I have a really hard time making the exact same thing twice. There are times I just push past the peeve and make things again, but my mind is going a hundred miles a minute thinking of new variations.

Going through the cupboards I found some Peanut Butter Oreos that managed to last with the scavenging hungry soccer teen that lives with us. Yes, our cupboards are fully stocked in Oreo cookies. I realize that it must seem like we buy cookies on every shopping trip. Well, that’s partly true. Ok, it’s probably all the way true. I am a dessert food blogger after all. Buying extra cookies every time comes with the job. #bestjobever

So, out came the Peanut Butter Oreos and some white chocolate chips. The last bars had regular chocolate chips, so by changing the chips and adding some cookie chunks I felt better about making the same bar cookie.

I have to admit my favorite part of these bars is the peanut butter glaze. Now THAT I could make over and over! Peanut butter, powdered sugar, and milk will make a peanut butter glaze heaven. Do not taste test the glaze before putting it on the warm bars, or you might be making another bowl of glaze. You want to spread the glaze over the bars while they are still warm. Give the bars about 5 minutes to cool down slightly before spreading the peanut butter glaze on. The glaze with melt down into the cracks of the bars and then set up as they cool. These are seriously amazing!!!

Time to head to the cupboards and find a new mix in…I’m feeling the urge to create a new peanut butter bar.

White Chocolate Peanut Butter Oreo Bars

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 24 bars

White Chocolate Peanut Butter Oreo Bars

Peanut butter, white chocolate chips, and Oreo cookies add a delicious taste to these easy oatmeal bars. Great for snacking on with a glass of milk.

Ingredients

Peanut Butter Bars

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1/3 cup peanut butter**

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup oats

1 1/2 cups Peanut Butter Oreo cookie chunks*

1 cup white chocolate chips

Peanut Butter Frosting

1/2 cup peanut butter**

1 cup powdered sugar

6 Tablespoons milk

Instructions

Cream the butter and sugars. Add the egg, vanilla, and peanut butter and cream again. Sift together the dry ingredients and slowly beat in. Stir in the cookie chunks by hand.
Spread the mixture in a greased 9x13 baking dish. Bake at 350 degrees for 20-22 minutes. Remove from the oven. Let the bars cool for 5-10 minutes.
Beat the frosting ingredients until smooth and creamy. Spread evenly over the warm bars. Let cool completely before cutting into 24 bars. Store in a sealed container on the counter.

Notes

*If you cannot find the Peanut Butter Oreos, feel free to substitute regular Oreos.

**You can also use a White Chocolate Peanut Butter in place of the regular if you can find it.

http://insidebrucrewlife.com/2014/07/peanut-butter-oreo-bars/

More peanut butter treats to enjoy baking:

Peanut Butter Oreo Truffle Cookie Cups

Peanut Butter Nutella Cheesecake Bars

Peanut Butter Nutter Butter Brownie Bars

Neapolitan Brownie Ice Cream Cake

July 22, 2014 By Jocelyn Brubaker 27 Comments

This gorgeous Neapolitan Brownie Ice Cream Cake was made for the awesome Cake Boss Baking Site. You definitely need to check it out.

The middle of summer just screams ice cream. We have gone through quite a few homemade versions and store bought cartons. The ice cream monsters in our house stage mini revolts when there is no available ice cream to cool off with, or if there is ice cream in the freezer that is off limits.

Ok, so revolt might be a strong word. They do give me “the look” though when I say the ice cream has other plans. Yes, now ice cream has been added to the list of “must not eat unless mom gives the ok”. They had to know that one was coming.

A few weeks ago I was approached by a rep from the Cake Boss Baking Site about creating a fun ice cream dessert using one of their baking pans to celebrate a #SummerSundae .

Ice Cream, dessert, and Cake Boss? That was kind of a no brainer for me. I couldn’t wait to get in the kitchen to create something fun to share over there.

Since we like to make cheesecake a lot around here, I chose the 9 inch springform pan. But instead of cheesecake, I used my homemade brownie recipe in the pan.

Topping it with 2 ice cream flavors, Cool Whip, and fun sprinkles turned it from an easy brownie into an awesome summer dessert. It didn’t last long around here once the kids knew it was fair game. In fact, I’m pretty sure I saw a few slices being eating for breakfast.

It’s summer…there are no rules in our house about what you can and can’t eat for breakfast. I bet you wish you lived in our house

Make sure you stop by the Cake Boss Baking Site to get the recipe for this delicious Neapolitan Brownie Ice Cream Cake. You are going to love eating a slice of this on a hot summer day!

Connect more with the Cake Boss Baking Site:

Website | Facebook | Pinterest

*Inside BruCrew Life was sent product to review and was compensated to create a recipe for the Cake Boss Baking Site. All opinions expressed are 100% my own.

Brownie Whoopie Pies

July 18, 2014 By Jocelyn Brubaker 32 Comments

These easy Brownie Whoopie Pies can be filled with any flavor of frosting or candy. Chocolate on chocolate is definitely a good way to satisfy any chocolate craving you might be having.

Do you find yourself getting obsessed over certain things?

My current clothing “must haves” include ruffles, stripes and flowers, cuff bracelets, and tank tops. And the colors pink and coral…seriously I can not get enough of those two colors. It’s kind of bad because every time I go shopping, every other color gets ignored. My wardrobe is starting to turn into a one color fest. But I’m sure that will change once my “favorite” color changes.

I am also loving Brownie Whoopie Pies right now too.

Last year I made these Reese’s White Chocolate Brownie Whoopie Pies, and boy were they ever good. Honestly like “eat every single one in sight” good!

Making another batch of these delicious cookies had me a little nervous. I know how much I like brownies…having small bite sized ones filled with frosting was going to test my will power tremendously. Ok, I admit it, I failed. I really don’t know how many of these I ate.

Let’s just say I should probably run marathons to burn off all the sweet calories I end up consuming when I bake!

These Brownie Whoopie Pies are so easy to put together. They start with a box brownie mix that you add 1 egg and 1 stick of butter too. That’s it. Do not follow the box directions because you will not be able to roll them into balls before baking.

Also, make sure to roll them small because we are putting two cookies together with frosting. Smaller is better here. Did I just say that? Usually anything with chocolate should be as big as possible. But go ahead and make these smaller…that just means you can eat a few more later

After the cookies cool completely you can fill them with the chocolate frosting. Try to resist licking the knife as you spread the frosting on. Adding some marshmallow cream to the chocolate frosting makes it so creamy and delicious. If chocolate isn’t your thing, you can make any flavor of frosting you like to fill the brownies with. Although, if you just admitted that you don’t like chocolate, you might just be an alien. Just sayin’! You can also add your favorite candy into the frosting. I used up a partial bag of toffee bits in mine, but it is totally up to you. Go plain or go candy filled…either way just make the brownies.

Forget all other plans this weekend…these Brownie Whoopie Pies should go straight to the top of the list. I’m thinking that I should add add extra running to my list too…

Brownie Whoopie Pies

Prep Time: 20 minutes

Cook Time: 8 minutes

Yield: 24 whoopie pies

Brownie Whoopie Pies

Easy brownie cookies filled with a rich chocolate frosting. Perfect for those days when you are craving chocolate.

Ingredients

For the Brownie Cookies

1 brownie mix

1 egg

1/2 cup butter, melted

For the Chocolate Frosting

1/2 cup butter

1/2 cup marshmallow cream

1 teaspoon vanilla

2 Tablespoons whipping cream

1/2 cup cocoa powder

2 cups powdered sugar

1/3 cup toffee bits (optional)

Instructions

Combine the brownie mix with the egg and melted butter. Roll into 48 one inch balls. Bake at 350 degrees for 8 minutes. Do not over bake. Let the cookies sit on the hot baking sheet for 2 minutes then remove to a wire rack to cool completely.
Beat the butter, marshmallow cream, vanilla, and whipping cream until creamy. Add the cocoa powder and powdered sugar slowly until everything is mixed in. Stir in the toffee bits, if desired.
Lay out 24 brownie cookies upside down. Spread or pipe frosting on the cookies and top with the remaining 24 brownie cookies. Store in a sealed container. Makes 24 whoopie pies.

http://insidebrucrewlife.com/2014/07/brownie-whoopie-pies/

A few more rich and decadent brownie recipes for you to try:

Caramel Milky Way Brownies

Caramel Coconut Brownies

White Chocolate Reese’s Brownies

Cookie Dough Cheesecake Brownie Pie

July 8, 2014 By Jocelyn Brubaker 60 Comments

Looking for an awesome dessert to share with friends and family this summer? This Cookie Dough Cheesecake Brownie Pie is just what you need. Layers of pie crust, fudge brownie, and a no bake cookie dough cheesecake will have you drooling in no time.

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Oh, my word! You guys!!!

I just created the most amazing, most delicious, most crazy good pie!!! Seriously!!! It beats everything I have ever made!

Brownie cheesecake pie has kind of become my thing to make. You aren’t surprised are you?

There is something about that ooey, gooey, fudge-y brownie topped with a cheesecake that makes me go weak in the knees. I can’t stop making them…or eating them. My pants kind of hate me for it!

It has been a while since the last brownie pie, so last weekend I started brainstorming new crazy creations that would work with the brownie pie. I also was thinking up some new cookie dough treats to try out. All of a sudden a lightbulb went off! Why not marry the two together?

Seriously this was the best idea ever!

The brownie gets baked in a pie crust first. Now if you are a domestic queen and love making your own pie crusts…go for it. It totally will work. But this pie has quite a few layers and steps, so I went with a refrigerated pie crust. Anything that saves me time in the kitchen is my friend. It just means I am one step closer to enjoying a slice of pie.

One more confession…I also used a boxed brownie mix. My reason…see above. Feel free to experiment and make your own but your baking times will probably be a little different. You see I don’t use the directions on the box. We want this brownie to be rich and fudge-y, so the directions are modified slightly.

While the brownie bakes, get started on your cookie dough pieces. There is no egg in this cookie dough, so it is safe to eat without cooking. I may have been sampling the dough as I rolled the tiny balls. One for the pan, one for me. Reason #2 in this post of why my pants are angry with me.

Make sure you roll the balls smaller than you normally would. The recipe makes 56 small bites. Not that biting into a large dough ball chunk is a problem, but we want to have enough to spread out over the entire filling. Place the cookie dough balls on a wax paper lined tray and place in the freezer. Leave them there until later.

Let the brownie pie cool completely, then whip up the no bake cheesecake to place on top. Cream cheese mixed with brown sugar and Cool Whip creates this light fluffy filling that compliments that dark, rich brownie pie so well.

Take the cookie dough bites out of the freezer and cut them in half. Just trust me! You want want to spread the cookie dough love around in the pie. Make sure to set aside 10 balls (20 halves) for the topping. Stir the rest into the cheesecake filling gently, then spoon the filling on top of the cooled brownie.

Top it all off with some mini chocolate chips, Cool Whip swirls, and the extra cookie dough pieces. Then get ready to face plant!

Seriously! It is that amazing!

Cookie Dough Cheesecake Brownie Pie

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 1 - 10 inch pie

Cookie Dough Cheesecake Brownie Pie

Layers of fudge-y brownie pie and a fluffy cookie dough cheesecake is an amazing dessert to end the night with.

Ingredients

For the Brownie Layer

1 refrigerated pie crust

1 brownie mix (for a 9x13 pan)

1/4 cup oil

1/4 cup water

1 egg

For the Cheesecake Layer

1 - 8 ounce package cream cheese, softened

1/4 cup brown sugar

1 teaspoon vanilla extract

1 - 12 ounce container Cool Whip, divided

For the Cookie Dough Bites

1/4 cup butter

1/3 cup brown sugar

1/2 teaspoon vanilla extract

1/2 cup flour

pinch of salt

1 teaspoon milk

1/2 cup mini chocolate chips, divided

Instructions

Unroll the pie crust according to the package directions. Place in a 10 inch pie plate and set aside.
Beat the brownie mix, oil, water, and egg until combined. Spoon into the pie crust. Cover the edges of the pie crust with foil to prevent them from burning. Bake at 350 degrees for 40-45 minutes. Do not over bake. Remove from the oven and cool completely.
Beat the butter, brown sugar, vanilla, and salt until creamy. Add the flour and milk and beat again. Stir in 1/4 cup mini chocolate chips. Roll into 56 tiny cookie dough bites. Place on a wax paper lined tray and freeze until hard.
Beat the cream cheese, brown sugar, and vanilla until creamy. Fold in 3 cups of Cool Whip.
Cut the cookie dough bites in half. Reserve 10 balls (20 halves for the topping) Stir gently into the cheesecake filling. Spoon the filling gently on top of the cooled brownie.
Sprinkle the top of the pie with the remaining chocolate chips. Top with Cool Whip swirls and the reserved cookie dough bites. Cut into 12 pieces of pie. Store in a sealed container in the refrigerator.

http://insidebrucrewlife.com/2014/07/cookie-dough-cheesecake-brownie-pie/

Here are a few more crazy delicious Brownie Pies to try:

Andes Mint Cheesecake Brownie Pie

Salted Caramel Cheesecake Brownie Pie

Peanut Butter Snickers Cheesecake Brownie Pie

Cookies and Cream S’mores Bars

June 20, 2014 By Jocelyn Brubaker 44 Comments

These easy cookie bars are topped with more cookies, marshmallows, and chocolate. Try a pan of these Cookies and Cream S’mores Bars the next time you get that chocolate craving.

Ok, I’m officially obsessed with all things s’mores. You aren’t too upset about that, are you?

Summer just brings the s’mores loving person out of me. Gooey chocolate and melty marshmallows…you can understand the obsession I’m sure.

The other day while grocery shopping, we found this special edition cookie dough from Pillsbury. Our daughter puffy heart loves anything cookies and cream, so my hubby grabbed a package and threw it into the cart.

Now that’s kind of a role reversal there. Usually I’m the one throwing all the sweets into the cart, while he fills it with the healthy salads and meats. Waahahahaha! I am slowly converting him to the dark side!

His thought process…make the cookies for the kids to enjoy.

My thought process…what fun and exciting treat can I make this into. :-) Yes, I have a problem….I’m ok with that! #dessertloverforlife

A half eaten package of Oreo cookies, half a bag of mini marshmallows, and a few Hershey’s candy bars leftover from this Chocolate S’mores Pudding Cake were totally calling out from the cupboard to be used. You have to be quick around here if you want to use the Oreo cookies in baking. My cookie monsters are definitely revolting and taking over my baking stash!

Add the package of cookies and cream cookie dough, and you have an easy bar cookie to die for. Feel free to make your own cookie dough if you want, but I love easy peasy dessert like this. It seriously only takes 2 minutes to have the cookie dough in the oven.

While the cookies are baking, mix together all the fun toppings. These bars are loaded with good stuff! Go ahead and eat a few pieces…I know I did!

The bars will look very under done when you pull them from the oven. Trust me and do not bake them any longer!!! Gently sprinkle the topping mixture on top and put it back in the oven for 2 more minutes. The chocolate and marshmallows will start to melt, but the real magic happens in the last minute. Turn your oven to broil for 1 more minute. Make sure you keep an eye on the marshmallows. They go from brown to burnt in seconds! Been there, done that!

After you pull them from the oven, press the cookie chunks down into the melted goodness. That will help them stay put as everything cools and hardens. Now if you really want to dig in, you can. But your tastebuds will probably hate you for it. I recommend waiting a little bit to enjoy these. The cookies stay together a little bit better after they cool. But again, that’s totally up to you. I understand the need to dig in! One quick tip when cutting through marshmallows is to use a wet knife. The water on the knife will keep the marshmallows from sticking.

Woo hoo for another pan of dessert that didn’t make it past the day. Of course all the kids playing at the church while their parents worked were a big help in devouring these awesome cookies.

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Cookies and Cream S’mores Bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12 bar cookies

Cookies and Cream S’mores Bars

Cookies and cream cookie bars topped with an Oreo cookie s'mores topping. A delicious twist to the summer time classic.

Ingredients

1 package Cookies 'n' Creme cookie dough (16 oz. Pillsbury)

1 cup mini marshmallows

2 Hershey's full size candy bars, chopped

8 Oreo cookies, broken into pieces

1/4 cup white chocolate chips

Instructions

Press the cookie dough flat into the bottom of a greased 8x8 pan. Bake at 350 degrees for 18 minutes. The bars will look under done, but do not bake any longer.
Remove the pan from the oven and sprinkle with the marshmallows, candy bar pieces, Oreo cookie chunks, and white chocolate chips. Bake for 2 more minutes. Turn the oven to broil, and broil on high for 1 minute. Watch your marshmallows so they do not burn. Remove from the oven. Very carefully press the cookie pieces into the melted chocolate and marshmallow, so they stick when it cools.
Let cool completely before cutting. Use a wet knife to cut through the marshmallows easily. Cut into 12 bars. Store in a sealed container on the counter.

http://insidebrucrewlife.com/2014/06/cookies-cream-smores-bars/

More fun Cookies and Cream treats to make:

Chocolate Chip Cookies and Cream Cookies

Nutella Cookies and Cream Pie

Mint Chocolate Cookies and Cream Fudge

Peanut Butter Nutella Cheesecake Bars

May 31, 2014 By Jocelyn Brubaker 27 Comments

Need an easy dessert to satisfy that sweet tooth? These Peanut Butter Nutella Cheesecake Bars are easy to make, taste delicious, and look impressive.

99 % of the time we get asked to bring a dessert to any picnic, I will usually make up a pan of cheesecake bars. Of course they always look different.

Sometimes I add brownies to the bottom, sometimes they end up as mini cheesecake muffins, or sometimes I swirl different colors all over the top for fun.

I just puffy heart love cheesecake! In all shapes and forms. Of course this love has caused me to become some different shapes and sizes too

These cheesecake bars actually had no reason to be made.

You see I have this bad habit of eating spoonfuls of peanut butter and Nutella whenever I get a craving for something sweet. One small spoonful of these together usually does the trick.

Except for this day.

All of a sudden I couldn’t stop thinking of different ways to use both in a recipe. As soon as I thought cheesecake bars, it was all over. Thank goodness my kitchen cupboards resemble a mini grocery store. I had all the ingredients on hand to whip up a pan of these decadent bars.

The cheesecake bars start with an easy crust. Crush up cream filled cookies into fine crumbs. You can use a food processor or a plastic bag and any wooden spoon or mallet. Go ahead and leave the cream filling in the cookies. It makes the crust taste great and helps it stay together better. Add a little bit of butter and press it into the bottom of a pan. Set it aside.

Start with softened cream cheese. I like to get my cream cheese out an hour or two before making something with it. If you forget this step, no worries. Remove the foil wrapper and place it on a microwave safe plate. Cut the cream cheese into cubes and microwave it for 20-30 seconds. Be careful not to over heat it.

Cream the cream cheese and the rest of the filling ingredients until it is smooth and creamy. Pour it gently onto the prepared crust. Now comes the fun part.

Heat the Nutella in the microwave until it is creamy and spreadable. Spoon it into a Ziplock baggie and cut one corner off. Gently drizzle lines of Nutella all over the top of the cheesecake. Then take a knife and very carefully swirl the top. Try to keep the knife from disturbing the crust on the bottom of the pan.

The hardest part of this recipe is the wait time. Cheesecake always needs to set up and cool down after baking. I recommend baking any kind of cheesecake the night before. That way it has time to chill over night. Plus, then you can start the day with cheesecake for breakfast. Oh, maybe that’s the reason I’m turning into other shapes and sizes

Peanut Butter Nutella Cheesecake Bars

Prep Time: 30 minutes

Yield: 24 cheesecake bars

Peanut Butter Nutella Cheesecake Bars

Peanut butter cheesecake bars with a fun Nutella drizzle baked on top makes these a fun treat to share at any picnic or party. Or to enjoy when your sweet tooth needs something.

Ingredients

26 Peanut Butter cream filled Chocolate Cookies (I used Oreos)

1 Tablespoon melted butter

3 - 8 ounce packages cream cheese, softened

1 1/2 cups sugar

1 cup peanut butter

3 eggs

3 Tablespoons sour cream

3 Tablespoons flour

1 Tablespoon vanilla extract

1/2 cup Nutella

Instructions

Crush the cookies into fine crumbs. Leave the filling in the cookies when you do this. Stir in the melted butter. Press the crumbs into the bottom of a greased 9x13 baking pan. Set aside.
Beat the cream cheese and sugar until creamy. Add the peanut butter and beat again. Add the eggs, sour cream, flour, and vanilla and beat until creamy. Gently pour onto the prepared crust.
Place the Nutella in a microwave safe bowl. Heat for 30 seconds at a time until the Nutella is melted enough to drizzle. Spoon it into a baggie and cut one tip off. Drizzle lines over the top of the cheesecake batter. Take a knife and gently swirl the Nutella into a fun pattern. Be careful not to disturb the crust. Bake at 325 degrees for 45-50 minutes. Cool for 1-2 hours on a cooling rack. Refrigerate at least 4 hours. Cut into 24 squares. Store in a sealed container in the refrigerator.

Notes

*You can use regular cream filled chocolate cookies if you cannot find the peanut butter cream filled cookies.

http://insidebrucrewlife.com/2014/05/peanut-butter-nutella-cheesecake-bars/

[Read more...]

Cappuccino Chip Granola Bars

May 21, 2014 By Jocelyn Brubaker 42 Comments

No bake granola bars are a welcome treat any time of day. They are great for on-the-go breakfasts, delicious in lunch boxes, and perfect to munch on after school or work. Chocolate and coffee gives these Cappuccino Chip Granola Bars a delicious mocha flavor.

We go through granola bars like crazy around here. I used to buy a couple boxes of the bars each week, until I realized how much cheaper it was to make homemade ones each week. Over the years, I have created quite a few versions of baked and no bake bars.

The no bake granola bars are definitely my favorite for obvious reasons. 10-15 minutes tops is all it takes to have a pan of yummy bars waiting to be devoured.

Is anyone else in shock that the end of the year has come up so quickly?

I seriously feel like we just got over winter, and now the kids will be out of school in just 2 days. They are so excited to be done with all things school related.

Bring on the sun and shine and the lazy days at the pool. Hhhhmmm pool days means I should ramp up those work outs. Or not. At this point I kind of don’t care…I just want to enjoy the sunshine! Of course, ask me that again when I actually have to put a swimsuit on. My answer will probably be slightly different!

With the end of school year staring me down in the face, I wanted to come up with a cute snack/gift that could be used for a Thank You for our school teachers.

I have had this Drink Sleeve die cut sitting in my office for a while now. With my current trend of using coffee in all my treats, I knew that this would be the perfect little gift. You can pick up a few clean coffee cups from the coffee shop the next time you stop in. The die cut package also comes with cute label die cuts for the front of the sleeve. Use your computer to print out the words “thanks a latte” and cut it to fit inside one of the shapes.

Make sure you check out We R Memory Keepers/Lifestyle Crafts for more cute packaging options. The code BRUCREW will save you 20% off your purchase!!

Adding coffee and cocoa powder to these no bake granola bars gives them a delicious mocha flavor. Stir the instant coffee and cocoa powder into the melted butter and honey until it dissolves. Then just stir in the oats and cocoa krispies until completely coated with the chocolate goodness.

Note: Do not stir in the chocolate chips until the mixture has cooled. The little chocolate chips melt very quickly if your oats are warm. Give it at least 5 minutes to cool off before stirring the chocolate in. Then press everything firmly into a buttered pan.

I told you these bars were easy. 15 minutes and you can be out of the kitchen and planning fun things to do during summer vacation. Just make sure you have lots of caffeinated granola bars to keep you going.

Cappuccino Chip Granola Bars

Prep Time: 15 minutes

Yield: 10-12 granola bars

Cappuccino Chip Granola Bars

Coffee and chocolate add a delicious flavor to these easy NO BAKE granola bars. Perfect for breakfast, lunch boxes, and after school snacks.

Ingredients

1/4 cup butter

1/4 cup honey

1/3 cup brown sugar

2 teaspoons instant coffee

1/4 cup cocoa powder

1 1/2 cups rolled oats

2 1/4 cups cocoa Rice Krispie cereal

1/2 cup miniature chocolate chips

Instructions

Place the butter, honey, and sugar in a saucepan. Heat over low-medium heat until melted. Remove from heat. Stir in the instant coffee and cocoa powder. Stir until dissolved.
Add the oats and stir until covered. Slowly add the cereal and stir until completely coated. Let cool for 5-7 minutes. Stir in the chocolate chips.
Press the mixture firmly into a buttered 8x8 baking pan. Let set. Cut into 10-12 bars. Store in a sealed container.

Notes

*You can leave out the instant coffee if you do not like the taste of coffee in your treats.

http://insidebrucrewlife.com/2014/05/cappuccino-chip-granola-bars/

More delicious coffee flavored treats to get you going for the day:

Chocolate Mocha Chip Banana Bread

Coffee Chocolate Chip Muffins

Coffee Chip Oreo Truffle Bark

*I am a studio member for We R Memory Keepers/Lifestyle Crafts. I am sent products in exchange for sharing fun projects on my blog. No other compensation is given. All opinions are 100% my own.

Apple Butterfinger Bars

May 14, 2014 By Jocelyn Brubaker 41 Comments

Apples and Butterfinger candy bars are a delicious way to jazz up a plain blonde brownie.

**This post is sponsored by Crunch Pak Apples. I am excited to partner with them this year as a brand ambassador bringing you delicious recipes.**

We go through quite a few apples in our house. Lunches, after school snacks, and baking are a few ways we get that apple a day.

Our kids have never gone through that really picky stage where they wouldn’t eat fruits and vegetables. There are a few things that they don’t like, but they know that they will still have to eat some. Apples are one thing they have liked from the beginning, so we always keep them in our refrigerator.

With all the sweets and treats that come out of our kitchen, we make sure our kids know that fruits and veggies are an acceptable snack any time. [Read more...]

Java Twix Oatmeal Bars

May 6, 2014 By Jocelyn Brubaker 47 Comments

Need a quick pick me up snack? Add some candy bars and coffee to an easy oatmeal bar cookie. These Java Twix Oatmeal Bars will have you grabbing two or three before you even know it.

I have realized that I bake in food stages. I get a particular food or flavor in my head and I just can’t stop adding it to different creations. Right now that food craze that I am digging is coffee.

Of course, most of you that read my blog regularly are thinking, “you use coffee all the time, this isn’t new.” And you would be right. But let’s not forget the banana phase where I posted banana treats for an entire week…and haven’t stopped. There is actually banana bread in my oven right this very second…and I added coffee to it

Oh, and the coconut phase that I go through once a year. Believe me, our kids are glad I have moved on from the coconut. Treats definitely don’t disappear as quickly when they know I have added the coconut to it. I keep hoping one day they will learn to love it as much as me. My daughter does like toasted coconut now, so I’m claiming that as a small victory. [Read more...]

Peanut Butter Nutter Butter Brownie Bars

April 29, 2014 By Jocelyn Brubaker 55 Comments

Three kinds of peanut butter added to the top of a chewy brownie is definitely a treat you don’t want to miss. These Peanut Butter Nutter Butter Brownie Bars are a delicious treat to enjoy after dinner. Or for breakfast…you won’t find me judging.

Raise your hand if you are a brownie lover. Now brownie lovers…raise your hand if you like peanut butter. If you aren’t raising your hand, you might want to skip this recipe. These bars are loaded with peanut butter and brownie love through and through.

There is something about a gooey bar that I just can’t resist. Of course maybe if I would only bake once a week, I could resist better But since I have this crazy desire to bake all the time, I end up taste testing all these recipes.

And by taste testing, I really mean eat 4 bars in one day. What? I’m just making sure they hold up well. You never know how an hour could change things, right? #foodbloggerproblems [Read more...]

Peanut Butter Bars

April 19, 2014 By Jocelyn Brubaker 37 Comments

Grab a glass of milk and a few of these Peanut Butter Bars. Chocolate chips, oatmeal, and a peanut butter glaze are sure to have you grabbing a few more bars to munch on.

My husband just shakes his head at me and all my baking.

He gave up all sweets and carbs for lent this year. Every time he came in the kitchen and saw another pan of treats, he would sigh and then tell me that I was the dessert devil tempting him. LOL! Doesn’t that sound like the perfect blog name? I wonder how hard it would be to switch names? Naaaaah! I’m thinking after blogging for 6 years as the BruCrew, I should probably stick with it.

The funny thing is that my husband isn’t even a big sweets eater. He usually will take a bite and then be good. Now put a bag of chips in front of him, and that’s a different story. He is the salty lover in our family, and I am the sweets lover. It’s why we go together so well. Sweet and salty is an awesome pair!!! [Read more...]

Caramel Milky Way Brownies

April 13, 2014 By Jocelyn Brubaker 54 Comments

Sometimes you want a plain brownie, and sometimes you want an over the top crazy decadent brownie. These Caramel Milky Way Brownies definitely fall into the decadent and delicious category. But you can use the brownie base for those days when you just want the fudge brownie alone.

A few weeks ago I made a pan of brownies before going to bed. It’s totally normal for me to be putting a pan of brownies or muffins into the oven at 10 pm at night. The night owl in me bakes best then.

The pan was still too hot to cover before I went to bed, so I just left it on the stove to cool overnight. I knew that my kids have the food routine down by now, so I didn’t worry that anyone would dig into them without asking. Sure enough they didn’t touch the pan. [Read more...]