Coconut Chocolate Chunk Blondies

Chocolate Coconut Bars

I already have a strong love affair with brownies. Put a pan of brownies in my kitchen and I will shave off little strips every time I walk by until the whole pan is gone in one day. Yep, one day.

Blondies aren’t quite on the same scale as brownies for me, but they are close. They tend to be richer and sweeter so I seem to be able to limit my consumption comparatively.

As blondies go, these are quite tasty. Enjoy!

Coconut Chocolate Chunk Blondies
Source: Brown-Eyed Baker

1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks

Topping:
1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter

Preheat oven to 350 degrees F. Grease and flour an 8-inch square baking pan.

Combine the flour and salt; set aside.

Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.

Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.

Scrape the batter into the prepared pan and smooth even with a rubber spatula.

Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.

Lemon Coconut Bars

Lemon Coconut Bars

I will never use another lemon bar recipe again. This one is it! It is the perfect combination of tart and sweet without it being over the top on the lemon flavor. The shortbread is tasty on its own and the coconut adds just a little bit to it for texture and taste. Enjoy!

Lemon Coconut Bars
Source: My Baking Addiction

1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
3/4 cup cold butter
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
1 cup flaked coconut

Preheat oven to 350 degrees F and line a 9×13 inch pan with foil or parchment paper and spray it with non-stick cooking spray.

In a bowl, combine flour and confectioner’s sugar; cut in the butter until crumbly.

Press into the bottom of a lightly greased 9×13 inch baking pan. Bake for 15 minutes.

Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice, and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top.

Bake at 350 degrees F for 20-25 minutes or until golden brown.

Cool on a wire rack. Cut into bars.

Dulce de Leche Brownies

Dulce de Leche Brownies

Where in the world did my write up go on this sweet chocolate treat? I went on and on about how I made this for a Mexican themed party for our running group. How I normally like my brownies with a “cake” like texture and these turned out “fudgy”. But it seems to have disappeared.

I really did think that these were going to be heavenly. They were pretty easy to put together, I whisked them out of the oven and into the car so we could get to our party on time. We ended up going to the wrong house but soon got to our desired destination with brownies that were still very warm. I set them on the table with the other desserts so they could cool while we were all eating the main course.

After what should have been a decent amount of cooling time I took the pan into the kitchen, got out a large butcher knife, popped the brownies out of the pan and cut about a quarter of them off the rest. They were so sticky I couldn’t believe it! The marshmallow fluff was stuck all over the knife. I rinsed it off and made another cut, same thing. I realized that if I did this with every single brownie (and every single side of the brownie) I’d be spending most of the time washing the knife in between cuts.

I ended up putting a spoon in the pan and setting it back on the table so people could just scoop it out. For those who like “fudge” type  brownies these would be great. For those who like “cake” type brownies these won’t be quite as satisfying. Either way, give them a try. Enjoy!

Dulce de Leche Brownies
Source: Better Homes and Gardens

6 ounces unsweetened chocolate, coarsely chopped
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup mini semi-sweet chocolate chips
1 (13.4 oz) can dulce de leche
1 (7 oz) jar marshmallow creme
1/2 cup chopped pecans, toasted

Snickers Brownie Bites

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I don’t even know what to say.

These. are. absolutely. heavenly.

Especially if you like Snickers, caramel, brownies, or peanuts. I mean, really, all the flavors come full circle when you eat one of these tasty little treats.

Not only that but they tortured me all day long with their equally heavenly scent. They taunted me in the corner of my classroom, sitting over there behind my desk waiting for the day to be over so that I could partake of one at the baby shower for a staff member. Torture, I tell you. My students were even tortured with the brownie smell all day long.

I can’t say enough about these. They are so good and you must make some. Enjoy!

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Snickers Brownie Bites
Source: My Baking Addiction

Brownies:
4 ounces unsweetened chocolate, coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
48 miniature Snickers, frozen for at least 1 hour

Topping:
15 individually wrapped caramel candies
2 tablespoons heavy cream
1/2 cup salted nuts

Preheat oven to 350 degrees F. Lightly spray the wells of a nonstick miniature muffin tin with nonstick cooking spray.

Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes until butter is melted. Stir until chocolate is melted.

Whisk in sugar, eggs, vanilla, and salt. Gradually add in flour; stir until just combined.

Using a small cookie scoop (about 2 teaspoons), scoop the brownie batter into the prepared miniature muffin tin wells. Place a miniature Snickers into the center of each well and press it lightly into the batter. Do not worry about covering the Snickers with batter. Bake brownies in preheated oven for 9-10 minutes, the edges will look set. Do not over bake.

Remove from oven and let brownies rest in tin for just a few minutes. Use a toothpick to gently remove out of tin; cool completely on a cooling rack. Prepare the caramel sauce.

To make the caramel sauce, place the caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power in 30-second increments until the caramels begin to melt; stir frequently. Continue warming and stirring the caramels until you have a smooth, creamy mixture.

Place a few peanuts in the center of each brownie bite and drizzle the caramel sauce over the peanuts.

**Best served same day, but will keep in an airtight container at room temperature for up to 1 day.**

Makes about 48 brownie bites

Lemon Bars

These yummy lemon bars are the last installment of baby shower goodies. Amazingly, in all my years of baking I had yet to make lemon bars. I’m not sure why I waited so long. Maybe because they seem to be temperamental at times, or because they can be a lot of lemon in one bite. Who knows. The fact that they are so bright and cheery in this gray, dreary winter and spring should be enough of an excuse to whip up a batch.

As I type this I realize that I have a recipe that my neighbor got from me years ago and used every time she made lemon bars, however I seemed to have forgotten this fact and went searching on the computer for a recipe to use. I think I fall back on the internet way too much when looking for information, namely recipes. It is interesting to think about how I used to go to my recipe books and food magazines to get ideas and try new recipes, and now I just type a food name into a search engine and I get more sites than I can visit. My poor cookbooks that are up in my cupboard. I probably need to make a concerted effort to pull them out more often so they don’t feel deprived.

Anyway . . . this particular recipe mentioned that it was a lemon bar recipe for lemon lovers. It could be described as more of a lemon custard sitting atop a shortbread. When you look at the photos that accompany the original post, what drew me to it was the almost perfect ratio of lemon to shortbread. The only downfall, it is definitely lemony. I mean a pucker up, tart, lemon flavor. So if you don’t go for overly tart and lemony and are looking more for a sweet lemon bar then this recipe may not be for you.

This recipe was very straight forward and easy to make. The only difference for me was that it took much longer for my lemon bars to cook through than the 20 minutes stated in the original recipe. I just kept checking them every 5 minutes or so until the edges were firm. If I recall correctly, the center was still a bit wobbly. After completely cooling, it was easy to pull the aluminum foil out of the pan to cut into squares. I believe I was able to cut my 9×9 square into 36 pieces because I wanted smaller bite sized bars for the shower. Enjoy!

Lemon Bars
Source: Baking Bites

Crust
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature

Filling
4 large eggs
1 1/3 cups sugar
1 cup lemon juice, freshly squeezed and strained

Preheat oven to 350F. Line 9×9-inch baking pan with aluminum foil (bottom and up all 4 sides).

In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer. Bake for 16-19 minutes, until just lightly browned around the edges.

While crust is baking, make filling. Whisk together all filling ingredients in a large bowl.

When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.

Cool completely before slicing. Top slices with confectioners’ sugar to serve.

Makes about 24 bars

Salted Caramel Chocolate Chip Cookie Bars

Why is it that salted caramel in a recipe always sounds so good? And when did salted caramel replace regular caramel as the “in” thing? I have no answer to these questions, but what I do know is that these cookie bars are pretty amazing! Two layers of chocolate chip cookies with salted caramel in between. Who could say no to that?

Another plus is that these are easy to make. You whip up your batch of cookies, press half of the mixture into the pan, melt the caramels and pour them over the bottom layer, then spoon the top layer on. The one trick I used was for the second layer. Instead of just spooning the second layer on, I scooped a spoonful and flattened it in my hand before placing it over the caramel. This worked well for me because if I tried to spoon it on then the caramel was moved from where I wanted it.

This is definitely a “must make again” recipe, which is saying a lot since there are so many recipes out there that I still want to make. Enjoy!

Salted Caramel Chocolate Chip Cookie Bars
Source: Two Peas and their Pod

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
sea salt, for sprinkling over caramel and bars

Preheat oven to 325 degrees F. Spray a 2-quart baking pan (11×17) with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.

Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Chocolate Walnut Pie Bars

Super sweet! That is an appropriate description for this tasty treat.We started out with bars cut to the size you see, but after our first round of dessert we cut them in fourths. Yep, they were that sweet. They sure were yummy though. Enjoy!

Chocolate Walnut Pie Bars
Crust:
1 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup packed brown sugar

Filling:
3 eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 1/2 cups coarsely chopped walnut

Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.

Beat flour, butter, and brown sugar in small mixer bowl until crumbly. Press onto bottom of prepared pan. Bake for 12 to 15 minutes or until lightly browned.

Beat together eggs, corn syrup, granulated sugar, butter and vanilla in large mixer bowl. Stir in morsels and walnuts; pour over hot crust.

Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.

Makes 3 dozen bars

Scotcharoos

“How many ways can you make rice krispy treats?” I remember thinking this when I put rice krispy treats on my top 100 things list. My reply to myself, “There can’t be that many.” Apparently I was wrong.
I have made rice krispy treats many times over the years that I have been cooking and baking. These always used to be a staple in our food items when we went camping, and I now prepare them at the beginning of the month for our youth group’s birthday celebration. However, in all those preparations I have rarely varied the ingredients. Really, why try to improve on an already good thing? I have added a few ingredients here and there, like chocolate chips and chopped up chocolate candies. But this batch of scotcharoos was definitely a variant of rice krispy treats.
I originally thought you just added butterscotch chips to the mix, but I was mistaken. Not only do you add butterscotch chips, but you also add peanut butter and there are none of the traditional marshmallows. The original recipe that I found I thought used way too much sugar so I actually didn’t add any to the batch. I guess if you like your scotcharoos super sweet you may want to track down the original recipe. I thought it was perfect. Enjoy!
Scotcharoos
Source: Adapted from RiceKrispies.com
1 cup  light corn syrup
1 cup  peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate morsels
1 cup  butterscotch chips

Place corn syrup into a 3-quart saucepan. Cook over medium heat, stirring frequently, until it begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add crispy rice cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

Chocolate Chip Pretzel Cookie Bars

Another good one from the Brown Eyed Baker! When looking for a sweet and salty treat for our Superbowl festivities I thought this one would fit the bill nicely. I love warm chocolate chip cookies, and having crushed pretzels drizzled with peanut butter and chocolate sounded like a yummy combination. I was actually going to make just half of this recipe, but then a friend was unexpectedly put on bed rest and I figured it wouldn’t hurt to make the whole thing and take them half. Yah, I totally could have made the half batch and taken them a fourth and still had plenty. They are pretty rich so we found it was best to cut them into little squares. Enjoy!

Chocolate Chip & Pretzel Cookie Bars
Source: Brown Eyed Baker

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag bittersweet (or semisweet, if you prefer) chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling (optional)
¼ cup peanut butter, for drizzling (optional)
¼ cup pretzels, crumbled, for topping (optional)

Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.

Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

In separate sandwich size baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares.

Peanut Butter Paisley Brownies

When making the oatmeal raisin cookies that I posted a few weeks ago I was also looking for a bar/brownie recipe that I could bake to accompany them to the homes of my friends. While scouring my baking cookbooks I came across a picture for Peanut Butter Paisley Brownies and thought they looked visually appealing and sounded different enough in ingredients from the cookies I was already baking. Not only that but I actually had all the ingredients on hand.

They were very easy to bake but I had difficulty swirling the batter for a marbled effect. Instead, as you can see from the photo, it ended up that the chocolate pretty much just covered the top layer. Oh well. Not every recipe can turn out like the photo in the cookbook, right? In case you hadn’t guessed I am one of those visual people who always wants her food to look just like the picture. Ask my husband about Black Forest Cake and he’ll have a story for you.

There is also an option to make Double Peanut Butter Paisley Brownies by adding peanut butter chips into the batter. If you want a stronger peanut butter flavor I would suggest adding the chips. While these brownies tasted good, there was not an overwhelming flavor of chocolate or peanut butter that I could detect. For me they were something that grew on me instead of a “wham these are great right out of the pan the very first bite” type of reaction. Enjoy!

Peanut Butter Paisley Brownies
Makes about 3 dozen brownies

1/2 cup butter or margarine, softened
1/4 cup peanut butter
1 cup sugar
1 cup packed light brown sugar
3 eggs
1 teaspoon vanilla
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (5.5 ounce can) chocolate syrup

Preheat oven to 350 degrees.

Blend butter and peanut butter in large mixer bowl. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, baking powder and salt; add to peanut butter mixture.

Spread half the batter in greased 9×13 inch pan. Spoon syrup over top. Carefully spread with remaining batter. Swirl with spatula or knife for marbled effect. (I found that half my batter didn’t even fill the bottom of a 9×13 pan so I ended up putting all of it in, pouring the syrup over the top and trying to marble it with a knife. It ended blending instead of swirling.)

Bake for 35 to 40 minutes or until lightly browned. Cool; cut into squares.