Fritos Candy Bars

This was an interesting recipe to try.  My husband loves Fritos chips so I figured I would be fabulous and make the bars for him, I'm a good wife like that. These are a good combination of the salty-sweet treats that are always popular.

FRITO CANDY BARS

1 (10.25 oz.) bag original Fritos chips

1 c. sugar

1 c. corn syrup

1 c. peanut butter

Coat a 9 x 13 baking dish with non-stick spray.  
Pour the bag of Fritos into the dish and spread out evenly.  
In a large sauce pan combine the corn syrup and sugar; heat over medium until the sugar is dissolved; add peanut butter and stir until the peanut butter is melted and everything is well incorporated. 
Pour the sauce over the chips, try to get all of the coated, you may need to do a bit of spreading, but it's kind of difficult because the sauce is sticky.  
Allow to cool to room temperature, place in fridge and chill for several hours. Cut into pieces and enjoy.  
Store in an airtight container.

As you can see in a couple of the photos, I (almost always) think a treat or dessert can be even better with chocolate, so I tossed some chocolate chips to one end of the baking dish.  My husband preferred the bars without the chocolate, but I thought they were better with. Go figure.

NOTE: I think the bars would be a little better by crunching the chips up a bit and these bars are pretty sticky when served at room temperature, so if you keep them in the fridge they are easier to handle.

Churro Cheesecake Bites

This is an awesome recipe!  I found it on Pinterest, and it's from JoyfulMommasKitchen.com.  I love it!  Simple and quick to make, I recently took it to a bridal shower and it was a huge hit!
It's not your typical dense cheesecake bar, it's absolutely perfect for warm summer days and it tastes like a churro (maybe even better because of the cream cheesy yummy

ness)!

CHURRO CHEESECAKE BITES

2 (8 ct.) tubes refrigerated crescent roll dough

2 (8 oz.) pkgs. cream cheese, softened

1 egg

1 tsp. pure vanilla extract

1 c. sugar, divided

2 Tbsp. ground cinnamon

Preheat oven to 350°.  Grease a 9x13 baking dish (I use butter) or lightly coat with non-stick spray. In a small bowl, combine 1/2 c. sugar and the cinnamon.  In a large mixing bowl beat the cream cheese until smooth and creamy.  Add the egg, remain 1/2 c. sugar and vanilla.  Beat until smooth and completely incorporated.  Sprinkle 1/2 of the prepared cinnamon sugar mix in the bottom of the baking dish.  Open 1 can of crescent dough and lay flat on a lightly floured surface.   No need to roll out, just lightly press out with your fingers to make the dough about the size of the 9x13 dish.  Pinch the seams together until it is a solid rectangle. Lay the dough on top of the cinnamon sugar.  Pour the cream cheese mix over the crescent dough and spread evenly.  Open the 2nd can of crescent dough, again pressing out a little pinching the seams to seal.  Lay over the top of the cream cheese batter.  Sprinkle remaining cinnamon sugar mix over the top.  Bake for 30-35 min. until the edges are golden brown.  Cool completely before cutting.  I think these are better when they have been chilled for a few hours before serving and my husband thinks they are best the next day!

recipe source:  JoyfulMommasKitchen

Glazed Fruit Pie Bars

I got this recipe from my girlfriend Kylee (and she in turn found it at The Recipe Critic via Pinterest). She mentioned them one day so of course I had to try them.  She gave me the recipe and I got right to work.  The original recipe uses cherry pie filling but my son doesn't love cherries so I doubled the recipe and made the bars with apple pie filling and blackberry pie filling (for my husband). 

They got an A+ from my family!

GLAZED FRUIT PIE BARS

1 c. butter, softened

2 c. sugar

4 eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

3 c. flour

1 tsp. salt

1 (21 oz.) can cherry pie filling (2 cans may be used if you're a fruit lover)

Preheat oven to 350 degrees.

In a large mixing bowl cream together the butter and sugar until light yellow in color.  Add eggs and mix well.  Add the vanilla and almond extract.

In a separate bowl whisk together the flour and salt.  Add to the creamed mixture, 1 cup at a time.

Lightly spray a 15 x 10-inch pan with non-stick spray.  

Spread 3 c. dough evenly  on the pan. 

Spread the cherry pie filling over the top.

Drop remaining dough in little dollops over the top of the fruit.

Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool.

GLAZE

1 c. powdered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 Tbsp. milk

Combine well and drizzle over the cooled bars.

THANK YOU KYLEE!

Cake Mix Cookie Bar's

Loved this recipe!
Pinterest is an amazing resource for simple and quick recipes, and I'm always on the look out for those that have shortcuts.  Using a cake mix in this recipe covered all the all my bases today.

Cake Mix Cookie Bars

1 (18.5 oz.) box yellow cake mix

1 (3.4 oz.) box vanilla instant pudding

1/4 c. water

3/4 c. vegetable oil

2 eggs

1 c. chocolate chips

Preheat oven to 350 degrees.
In a large mixing bowl combine the cake mix, pudding, water, oil and eggs.  Mix very well.  Add in the chocolate chips and mix again.
In a 9 x 13 baking dish that has been lightly coated with non-stick spray, spread the cookie dough out evenly.

Bake for 22-27 minutes until the edges are just starting to turn light golden brown.  The middle of the pan may look slightly "doughy" still, but that is fine, it's perfect for a soft and chewy bar.  If you prefer a crunchier bar, continue to bake until the dough is a darker golden brown all the way through.

Cool on a wire rack, then cut into bars and eat them all up!

Next time I make these, I'm going to use spice cake mix, butterscotch pudding and butterscotch chips.

Recipe Source:  ParentPretty.com

Lovers' Brownie Decadence Bars (aka slutty brownies)

When I first saw this recipe my mouth watered just reading the ingredients!  I love brownies, chocolate chip cookies, and Oreo Cookies! 
I think this would be such a wonderful dessert for Valentines Day or for any  occasion with that special someone.
The original recipe in written to make the cookie dough and brownie layers from scratch, but yaaaaaa, I'm too lazy to actually do the extra work when I can see super simple shortcuts.  I'll post my version of this delicious treat here and provide you the link to the original recipe at the bottom of this page.
Enjoy!

Lovers' Brownie Decadence Bar's 

1 (18.5 oz.) box brownie mix (family size)

~plus the ingredients to make the batter

1 (15.5 oz.) package Oreo Cookies

1 roll Refrigerated Chocolate Chip Cookie Dough

Preheat oven to 350 degrees.
Lightly coat a 9 x 13 pan with non-stick spray if you are using the smaller box of brownie mix, use an 8 x 8 pan).  Make brownie batter according to package directions.  
Unroll the cookie dough and press on the bottom of your prepared baking dish.

Next layer the Oreo's on top of the cookie dough, try to cover as much as possible, but don't stack on top of each other.

I used about 30 cookies for 9 x 13 pan

Pour the brownie batter over the top of the Oreo's, spread to evenly cover.

Bake for 30-35 minutes.  You can test for done-ness (I think I made this word up) by inserting a knife or toothpick in the center to see if it comes out clean.  I like the bars a tiny bit under baked for a little creamier texture if I'm serving with ice cream, so I bake them for just 30 min.

Allow to cool for 30-40 minutes before cutting.
If you cut the bars while they are warm you will really need to place them on a plate and eat with a fork,
not~a~sacrifice~lol, because they are very soft and break apart so easily.

To make these bars an absolutely ultimate dessert, serve with vanilla ice cream~  Woot!

Recipe Source: TastyKitchen.com

Chocolate Chip Cookie Brownie's

For the last couple of months I've been having a love affair with brownies. So delicious, and chocolatey!
I also happen to love chocolate chip cookies, so when I saw this recipe I knew it would be a big winner with me!

CHOCOLATE CHIP BROWNIE COOKIES

Brownies:

1 box (family size) fudge brownie mix

Ingredients listed on the box to prepare the brownies using a 9 x 13 pan.

Cookies:

4 Tbsp. butter, softened to room temp. (no substitutions)

1/4 c. packed brown sugar

2 Tbsp. white sugar

1 egg

1/2 tsp. vanilla extract

1/2 c. plus 2 Tbsp. flour

1/4 tsp. baking soda

1/4 tsp. salt

3/4 c. chocolate chips

Preheat oven to 350 degrees.

Prepare the brownie mix and baking pan according to package directions for the 9 x 13 size.  Pour the batter into the pan.

For the cookie dough:

In a large size mixing bowl cream together the butter, brown sugar, and white sugar until creamy. Add the egg and vanilla, and mix until well blended.  In a separate bowl whisk together the flour, baking soda and salt. Combine the flour mix with the creamed sugar mixture until most of the flour is incorporated, add the chocolate chips and mix until all is well combined.

Using heaping tablespoonfuls, drop the cookie dough over the top of the brownie batter. Bake for 25-30 minutes or until the edges are set and the center no longer wobbles if the pan is slightly shaken.  Cool for 1 hour.  When completely cool, cut into squares and store at room temperature in a lightly covered container.

Homemade Reese's/Twix Bar's

I originally saw this recipe on Hoosier Homemade's Blog, and I have been dying to make them.
They are really lovely, and although the recipe title is actually Twix Bar's I really thought they were more of a cross between a Twix candy bar and a Reeses peanut butter cup.
Whatever you want call them, they are fabulous!

REESE'S/TWIX BAR'S

Bottom layer:

1 sleeve Club Cracker's.

Lightly spay a 9 x 13 baking dish with non-stick spray.  Using approximately 24 crackers, line the bottom of the pan.

Caramel layer:

1 c. graham cracker crumbs

3/4 c. brown sugar

1/3 c. white sugar

1/3 c. milk

1/2 c. butter

In a medium sauce pan mix together these first 5 ingredients, and bring to a boil stirring often.  Continue to boil 4 minutes (The sauce will be a caramel color and pull away slightly from the side of the pan).
Pour caramel over the crackers, smoothing out evenly. Place a second layer of crackers onto of the caramel, and press down slightly.
Chill for 30 minutes.

Chocolate Top Layer:

2/3 c. peanut butter

1 c. milk chocolate chips

Place these 2 ingredients in a microwave safe bowl and microwave for 2 minutes.  Stir well. If chocolate is still a little lumpy, microwave in 15 second increments stirring between each time.
Once smooth, Pour over second layer of crackers, smoothing to edges of pan, and chill again until chocolate is set.  (At this point, the original recipe calls for you to chill the chocolate topping until firm and then frost the crackers, but I wanted to take the simpler way out-lol).

Cut into cracker size pieces and enjoy!  Store in the refrigerator.

Source: Hoosier Homemade

Marshmallow Layer Brownies

I love brownies.  So do my family.  We're a bunch of happy campers whenever I make a pan of them.  We really love this recipe!

Oh boy...these are chocolaty goodness at it's best...

MARSHMALLOW LAYER BROWNIES

1 box brownie mix -family size works best-

(plus the ingredients to make the brownies)

1 (10 oz.) pkg. marshmallows

Frosting:

2 c. sugar

1/2 c. butter

4 Tbsp. baking cocoa

1/4 c. corn syrup

1/2 c. milk

pinch salt

1 1/2 c. powdered sugar

1 tsp. vanilla extract

Using your kitchen shears, cut the marshmallows in half.  Set aside.

Prepare the brownies according to package directions for the 9 x 13 size pan.  5 minutes before the baking time is completed remove the brownies from the oven and cover with the marshmallows.

Return to the oven and finish the baking time of 5 minutes.
Place the baking dish on a wire rack to cool completely.

While brownies are cooling, place the sugar, butter, baking cocoa, corn syrup, milk and the pinch of salt in a medium sauce pan and bring to a boil. Boil 1 minute, and then remove from heat.  Beat in the powdered sugar and vanilla extract, mixing until smooth.

Pour chocolate mix over the marshmallow layer of the brownies, spread to even it out, and allow to cool completely until frosting is set.

Cut into 24 equal size squares and store in an airtight container.  Your gonna love these!!!

We love linking up with:

http://sweet-as-sugar-cookies.blogspot.com/