Pumpkin S’mores Bars

Pumpkin S’mores Bars: Spicy pumpkin cake bars topped with melty chocolate and gooey marshmallows are the perfect dessert for bringing summer into fall.

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Spicy pumpkin bars topped with a melted chocolate and marshmallow layer.  This is a summer meets fall treat that you cannot miss out on.

Well, guys, our summer weather returned with a vengeance.

I know I was kind of bragging about our 50 degree mornings just a week ago, and how I was busting out the pumpkin in these Oreo Pumpkin Gooey Bars because obviously mother nature wanted me too.  But now I’m eating those words.  Mother nature took a turn back to summer!

This past week it has been 88 degrees with like 95% humidity.  It has been crazy muggy outside.  Can we say uuuuggghhh all together?  I had these visions of fall arriving super early this year as I baked pumpkin treat after pumpkin treat.

But you know what?  I already have the pumpkin baking itch, so I wasn’t about to let a little heat and humidity stop me from my favorite baking time of year.  It’s pumpkin season baby!!!!

Spicy pumpkin bars topped with a melted chocolate and marshmallow layer.  This is a summer meets fall treat that you cannot miss out on.

Oh, my word you guys!  I found my favorite pumpkin treat of the fall already!

I know it might seem a little early to claim these are the best, but honestly, these ARE the best!  It’s going to be hard to top these amazing bars.  Of course you know I’ll definitely try to out do this one in the coming weeks, but it’s going to be tough to do.

The base of these bars started with my recipe for these Peanut Butter S’mores Blondies.   Instead of peanut butter though, I put a full cup of pumpkin puree and just a little bit more flour.  I have never tried using pumpkin in a blonde brownie, so I wasn’t quite sure how it was going to work.  Recipe testing at its best here!

Can I just say that it worked out better than I could have hoped?  These bars are definitely not as dense as a blonde brownie because pumpkin does change the texture of baked goods.  They were more of a happy cross between cake and blondie.

Then to totally go over the top I added a layer of chocolate chips and marshmallows and put it back in the oven for just a few more minutes.  Every thing gets all melty and toasty and delicious!  Just make sure you keep an eye on the marshmallows because they can go from toasty to burnt in just a blink of an eye!

Pumpkin meets s’mores…it’s definitely the way to welcome fall this year!!!

Spicy pumpkin bars topped with a melted chocolate and marshmallow layer.  This is a summer meets fall treat that you cannot miss out on.

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Pumpkin S’mores Bars

Prep Time: 15 minutes

Cook Time: 28 minutes

Yield: 24 bars

Pumpkin S’mores Bars

Summer meets fall in these spicy pumpkin bars with a melted chocolate and marshmallow layer.

Ingredients

1/2 cup butter, softened
1 cup brown sugar
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups chocolate chips
3 cups miniature marshmallows

Instructions

  1. Beat the butter and sugar until creamy. Add the pumpkin, eggs and vanilla and beat again.
  2. Stir together the baking powder, salt, flour, cinnamon, and nutmeg. Slowly add to the butter mixture until a soft dough forms. Spread in a greased 9x13 baking pan.
  3. Bake at 350 degrees for 24 minutes. Remove from the oven and sprinkle the chocolate chips evenly over the top of the hot bars. Cover the chocolate chips with the marshmallows. Return to the oven and bake another 2 minutes. Turn on the broiler and broil for 1-2 minutes. You just want the marshmallows to start turning golden, so do not over broil them. Remove from the oven and cool completely.
  4. Use a wet knife to cut the bars into 24 squares. Rewet the knife in between each cut. The water on the knife keeps the marshmallow from sticking. Store in a sealed container. Makes 24 bars.
http://insidebrucrewlife.com/2014/08/pumpkin-smores-bars/

 A few more pumpkin recipes to help you get your fall bake on: 

Brown Butter Pumpkin Streusel Coffee Cake 2-1

Brown Butter Pumpkin Streusel Coffee Cake

Pumpkin Chocolate Chip Muffins 5
Glazed Chocolate Chip Pumpkin Muffins

Pumpkin Chocolate Chip Bread 4

Pumpkin Chocolate Chip Bread 

 

Oreo Pumpkin Gooey Bars

Fall is almost here!  Time to get ready for all things pumpkin.  These Oreo Pumpkin Gooey Bars are a delicious and great way to jump into the pumpkin baking season.

Gooey pumpkin bars topped with Oreo cookies and chocolate chips.  Chocolate and pumpkin are meant for each other!!!

 

Yesterday morning we got up early to go to the gym, and it was 57 degrees out!

People, it is still August!!!  It isn’t supposed to be that chilly around here yet!

I have decided that it must be mother nature’s way of telling me that it is time to pull out the pumpkin.  Woo hoo!  I am all over that.  Fall is definitely my favorite time of year.  Cooler temps, changing leaves, bonfires…and PUMPKIN!!!

Every year I go a little bit crazy with the pumpkin baking.  Who else remembers the Pumpkin Oreo Cheesecake from a few years ago?  They are one of my all time favorites.

So, if the temperature is going to be chilly around here, get ready for the pumpkin to start showing up.  But since it is still August, I’ll try to go slow and ease into the pumpkin season.  Maybe…

Gooey pumpkin bars topped with Oreo cookies and chocolate chips.  Chocolate and pumpkin are meant for each other!!!

 

 The first pumpkin dessert of the year is a doozy.  Spice cake, pumpkin, Oreos, and chocolate chips bake together to make a soft and delicious cake.

Do not make the cake mix like the directions.  All you need is the cake mix, pumpkin, and an egg to form a soft but sticky dough that gets pressed into a pan.  Spray your hands with non stick spray, and it will be so much easier to press the dough down.  Then top with mini Oreos, a pumpkin sweetened condensed milk, and mini chocolate chips.  That’s it.  An easy, peasy pumpkin treat to start out the fall baking on.

It’s raining and 60 degrees right now…you know what that means right? :-)  I’m headed to my kitchen for some more pumpkin baking fun.  I hope your ready for this…

Gooey pumpkin bars topped with Oreo cookies and chocolate chips.  Chocolate and pumpkin are meant for each other!!!

 

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Oreo Pumpkin Gooey Bars

Prep Time: 15 minutes

Yield: 24 pieces of cake

Oreo Pumpkin Gooey Bars

Oreos, chocolate, and pumpkin make this an easy but delicious gooey cake to enjoy in these cooler days.

Ingredients

1 spice cake mix (Duncan Hines 16.5 oz)
1 cup pumpkin puree, divided
1 egg
1 - 8 ounce bag of mini Oreos
1 - 14 ounce can sweetened condensed milk
1/2 teaspoon cinnamon
1 cup mini chocolate chips

Instructions

  1. Combine together the cake mix, 1/2 cup pumpkin, and the egg until a soft, sticky dough forms. Spray your hands with non stick spray and press the dough into a 9x13 baking dish that has been sprayed with the spray too.
  2. Top the dough with the mini Oreos.
  3. Stir together the sweetened condensed milk, the remaining 1/2 cup pumpkin, and cinnamon. Drizzle all over the top of the cake. Sprinkle the chocolate chips on top. Bake at 350 degrees for 25-30 minutes. Let cool completely before cutting into 24 squares. Store in a sealed container on the counter.
http://insidebrucrewlife.com/2014/08/oreo-pumpkin-gooey-bars/

 A few more pumpkin treats to get you started this year:  

Pumpkin Chocolate Chip Muffins 5

Glazed Chocolate Chip Pumpkin Muffins

Pumpkin Nutella Cheesecake Danish 7
Pumpkin Nutella Cheesecake Danish

Pumpkin Spice Latte Cupcakes 1-1

Pumpkin Spice Latte Cupcakes 

 

 

Frosted Butterscotch Zucchini Bars

Use those extra zucchinis from the garden to make a pan of these Frosted Butterscotch Zucchini Bars.  Once you eat a few, you will wonder who you can share them with before you devour the entire pan.

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Frosted Butterscotch Zucchini Bars - zucchini and oatmeal bars loaded with butterscotch chips and frosting

Plants and I do not get along.  I love to have nice house plants in cute pots.  The problem…I have a very black thumb.

My idea of having a plant is to water it when I remember.  Then I usually give it extra water because it has been so long since the last time.  Not a healthy cycle for a green plant’s life.  Most of the time this works for a while, then the plant starts to droop and lose leaves.  Then gradually it gives up the fight and dies.  This has happened more times than I would like to admit.

Frosted Butterscotch Zucchini Bars - zucchini and oatmeal bars loaded with butterscotch chips and frosting

A few years ago we decided we would plant a garden.  It turns out out door gardening is slightly better for my black thumbs.  We actually enjoyed a few tomatoes, zucchinis, and melons.  The kids loved going out to the garden to pick and eat the couple cherry tomatoes that made it.  And I did a happy dance around the zucchini plants as they grew a few big zucchinis.  I bet if we had been better at watering the gardens, we could have enjoyed even more produce.  My guess is that I should stick to the farmer’s market.  This is one of those times I don’t mind paying someone who is better at something than me.

I have been on the lookout for someone to have extra zucchinis they want to get rid of.  The other day I was at the grocery store so I went ahead and bought a few small ones.  A few years ago I made these Caramel Apple Granola Bars, and I knew that I wanted to change it up with some shredded zucchini.

I like to shred the zucchini into fine pieces.  You can shred them larger if you want to.   My kids would go crazy though if they found pieces of green in their sweets.  I like to make the pieces tiny, so they don’t know I hid healthiness in their treats.

These bars really are very easy to make up.  Cream the butter, sugar, and eggs.  Then stir in the dry ingredients and the zucchini.  A quick look in my cupboard and I also found a partial bag of butterscotch chips to stir in.  I told you I was going to be looking for more ways to include butterscotch in things.

While the bars bake, you can whip up the frosting.  Just set it aside while you wait for the bars to cool.  Do not put the frosting on warm bars.  We do not want the frosting to melt into them.

An oatmeal bar with fluffy vanilla frosting + a cup of hot coffee = the best way to start out the day.  Well, at least that’s what everyone who got one at church the other day told me.

Frosted Butterscotch Zucchini Bars - zucchini and oatmeal bars loaded with butterscotch chips and frosting

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Frosted Butterscotch Zucchini Bars

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 24 bars

Frosted Butterscotch Zucchini Bars

Fresh zucchini and butterscotch chips give these homemade oatmeal bars a fun summer twist.

Ingredients

3/4 cup butter, softened
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
2 1/2 cups rolled oats
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 cup shredded zucchini
1 cup butterscotch chips
For the Frosting
1/2 cup butter
1 teaspoon vanilla extract
4 Tablespoons whipping cream
1/4 teaspoon salt
2 cups powdered sugar

Instructions

  1. Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again. Stir together the flour, oats, salt, cinnamon, and nutmeg. Slowly add it to the butter mixture until it is all mixed in.
  2. Stir in the zucchini and butterscotch chips by hand. Spread the mixture in a greased 9x13 glass baking dish. Bake at 350 degrees for 25 minutes. Remove from the oven and let cool completely.
  3. Beat the butter, vanilla, whipping cream, and salt until creamy. Slowly beat in the powdered sugar until mixed in. Beat on medium high for 1-2 minutes. Spread over the cooled bars. Cut into 24 bars. Store in a sealed container on the counter.
http://insidebrucrewlife.com/2014/08/frosted-butterscotch-zucchini-bars/

 

A few more fun ways to hide zucchini into your treats:

Banana Chocolate Chip Zucchini Cookies title 3

Banana Chocolate Chip Zucchini Cookies

Chocolate Zucchini Donuts title

Chocolate Zucchini Donuts 

 

Cherry Cheesecake Brownies

These Cherry Cheesecake Brownies have layers of brownie, cheesecake, and cherry pie filling.  The perfect cheesecake trifecta for celebrating anything with.  Or make it for a random Wednesday as an unexpected after dinner dessert.

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

Today is National Cheesecake Day!  That means all things cheesecake should be eaten all day long, right?  Please say yes, please say yes!!!

Cheesecake happens to be one of my absolute favorite desserts to make.  I love making this Banana Split Cheesecake for when I want a big full size cheesecake for special dinners or for fundraisers at church.  It is a jaw dropper for sure!

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

Baking layers in desserts is probably my all time favorite way to do cheesecake.  These Take 5 Cheesecake Brownies are definitely one of the best ways to put as many layers as you can into one dessert.

I knew Cheesecake Day was coming up, and I had every intention of making a full sized cheesecake to share with you.  It’s been way too long since I have done a big one.  But then we were gone all day shopping at Ikea for bedroom furniture for our kids bedroom redo’s, and my husband wanted a dessert to take into the guys at his old job.

When there is no time to wait for a big cheesecake to cool, I almost always make cheesecake brownies.  They really are so easy to make, and they cool in just a few short hours.  I like to use a box brownie mix to for convenience, but a homemade brownie recipe that would work just as well. For this cheesecake, you will start with your brownie mix.  Make it according to the package directions and pour it into a baking dish.  Then move onto the next layer.

Make sure your cream cheese is softened before you get started.  I like to get mine out of the refrigerator at least an hour before I start making anything with cream cheese in it. If you forget to get it out, you can always unwrap it and remove the foil package and microwave it for about 30 seconds.  Whip the cream cheese before you add any ingredients.  This will help remove any lumps.  Slowly pour in the rest of the ingredients and beat again.

Spoon the cheesecake batter very carefully onto the brownie batter.  You want them to bake in distinct layers.  Same with the pie filling.  Spoon it very carefully and use a knife to swirl just the top layer.

After this bakes, give it time to cool. I usually leave my finished cheesecake on the counter for an hour, then place it in the refrigerator.  Within 2-3 hours it is completely chilled and ready for you to dive into.

I do like to add chocolate drizzles, Cool Whip, and extra pie filling to make these Cherry Cheesecake Brownies pretty…my husband didn’t want to wait that long for the ones he took to his friends.   Which way would you prefer to eat these…plain or pretty???

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

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Cherry Cheesecake Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 24 cheesecake brownies

Cherry Cheesecake Brownies

Layers of brownie and a cherry swirl cheesecake makes a fun and impressive dessert to enjoy after dinner.

Ingredients

1 box brownie mix (for 9x13 pan)
1 - 8 ounce package cream cheese, softened
2 Tablespoons butter
1 - 14 ounce can sweetened condensed milk
1 Tablespoon cornstarch
1 egg
1 teaspoon vanilla extract
1 - 21 ounce can cherry pie filling
1/4 cup chocolate chips
1 teaspoon shortening
Cool Whip

Instructions

  1. Make brownies according to the package directions. Spread in a greased 9x13 pan. Set aside.
  2. Beat the cream cheese, butter, and cornstarch. Add the sweetened condensed milk, egg, and vanilla and beat again until creamy. Spoon very carefully onto the brownie batter.
  3. Take 1 cup pie filling and drop gently by spoonfuls on the cheesecake layer. Swirl very carefully with a knife. Bake at 350 degrees for 40-45 minutes. Cool on the counter for 1 hour. Place in the refrigerator until chilled through.
  4. Cut into 24 squares. Place the chocolate chips and shortening in a microwave safe bowl. Heat for one minute. Stir until creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the squares. Let set. Serve with Cool Whip and extra pie filling. Store in a sealed container in the refrigerator.
http://insidebrucrewlife.com/2014/07/cherry-cheesecake-brownies/

Make sure you check out all the CHEESECAKE LOVE from the bloggers below!

Baked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

White Chocolate Peanut Butter Oreo Bars

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.

White Chocolate Peanut Butter Oreo Bars - peanut butter, white chocolate, and Oreo cookies make these a delicious bar cookie

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.

White Chocolate Peanut Butter Oreo Bars - peanut butter, white chocolate, and Oreo cookies make these a delicious bar cookie

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 - peanut butter, white chocolate, and Oreo cookies make these a delicious bar cookie

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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

  1. 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.
  2. 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.
  3. 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 Cups 9

Peanut Butter Oreo Truffle Cookie Cups

Peanut Butter Nutella Cheesecake Bars title

Peanut Butter Nutella Cheesecake Bars

Peanut Butter Nutter Butter Brownie Bars 8

Peanut Butter Nutter Butter Brownie Bars

Neapolitan Brownie Ice Cream Cake

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

Neapolitan Brownie Ice Cream Cake - homemade brownies with strawberry and vanilla ice cream for a fun neapolitan dessert #summersundae #ad @cakebossbaking

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.

Neapolitan Brownie Ice Cream Cake - homemade brownies with strawberry and vanilla ice cream for a fun neapolitan dessert #summersundae #ad @cakebossbaking

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.

Neapolitan Brownie Ice Cream Cake - homemade brownies with strawberry and vanilla ice cream for a fun neapolitan dessert #summersundae #ad @cakebossbaking

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 :-)

Neapolitan Brownie Ice Cream Cake - homemade brownies with strawberry and vanilla ice cream for a fun neapolitan dessert #summersundae #ad @cakebossbaking

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

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.

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting

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.

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting

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!

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting
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!

Brownie Whoopie Pies - simple brownie cookies filled with a chocolate toffee frosting

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 - simple brownie cookies filled with a chocolate toffee frosting

Stay up to date on all the BruCrew baking here:
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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

  1. 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.
  2. 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.
  3. 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 6

Caramel Milky Way Brownies

Caramel Coconut Brownies title 2

Caramel Coconut Brownies

White Chocolate Reese's Brownies 4

White Chocolate Reese’s Brownies

 

Cookie Dough Cheesecake Brownie Pie

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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Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

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!

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

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!

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

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!

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

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.

Cookie Dough Cheesecake Brownie Pie - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

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 - layers of brownie, no bake cheesecake, and cookie dough turn this pie into a decadent dessert

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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

  1. Unroll the pie crust according to the package directions. Place in a 10 inch pie plate and set aside.
  2. 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.
  3. 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.
  4. Beat the cream cheese, brown sugar, and vanilla until creamy. Fold in 3 cups of Cool Whip.
  5. 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.
  6. 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 title

Andes Mint Cheesecake Brownie Pie

Salted Caramel Brownie Cheesecake Pie title 2
Salted Caramel Cheesecake Brownie Pie

Peanut Butter Snickers Cheesecake Brownie Pie title

Peanut Butter Snickers Cheesecake Brownie Pie

 

Cookies and Cream S’mores Bars

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.

Cookies and Cream S'mores Bars - a delicious cookies and cream twist to the summer s'mores

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.

Cookies and Cream S'mores Bars - a delicious cookies and cream twist to the summer s'mores

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!

Cookies & Cream Cookie Dough

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

Cookies and Cream S'mores Bars - a delicious cookies and cream twist to the summer s'mores

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.

Cookies and Cream S'mores Bars - a delicious cookies and cream twist to the summer s'mores

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.

Cookies and Cream S'mores Bars - a delicious cookies and cream twist to the summer s'mores

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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

  1. 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.
  2. 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.
  3. 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: 

Cookies and Cream Cookies 4

 Chocolate Chip Cookies and Cream Cookies

Nutella Cookies and Cream Pie 6

 Nutella Cookies and Cream Pie

chocolate fudge, mint fudge, cookie fudge, sweet recipes, dessert recipes, fudge recipes

 Mint Chocolate Cookies and Cream Fudge

Peanut Butter Nutella Cheesecake Bars

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

Peanut Butter Nutella Cheesecake Bars - peanut butter cheesecake bars with a fun Nutella drizzle baked on top

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.

Peanut Butter Nutella Cheesecake Bars - peanut butter cheesecake bars with a fun Nutella drizzle baked on top

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 :-)

Peanut Butter Nutella Cheesecake Bars - peanut butter cheesecake bars with a fun Nutella drizzle baked on top

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.

Peanut Butter Nutella Cheesecake Bars - peanut butter cheesecake bars with a fun Nutella drizzle baked on top

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 - peanut butter cheesecake bars with a fun Nutella drizzle baked on top

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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

  1. 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.
  2. 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.
  3. 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

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.

Cappuccino Chip Granola Bars - coffee and chocolate chips give these easy, NO BAKE bars a delicious cappuccino 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.

Cappuccino Chip Granola Bars - coffee and chocolate chips give these easy, NO BAKE bars a delicious cappuccino flavor

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!

Cappuccino Chip Granola Bars - coffee and chocolate chips give these easy, NO BAKE bars a delicious cappuccino flavor

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 - coffee and chocolate chips give these easy, NO BAKE bars a delicious cappuccino flavor

Stay up to date on all the BruCrew baking here:
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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

  1. 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.
  2. 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.
  3. 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

Chocolate Mocha Chip Banana Bread

Coffee Chocolate Chip Muffins

Coffee Chocolate Chip Muffins

Coffee Chip Oreo Truffle Bark

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

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.**

Apple Butterfinger Bars - apple blonde brownies topped with chocolate and Butterfinger candy bars

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...]