| Snickerdoodle Blondies
8 ounces (two sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces Mascarpone cheese
2 eggs
1 tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
pinch of salt
¾ tsp cream of tartar
¼ tsp freshly grated nutmeg
2 cups all-purpose flour
Cinnamon Sugar for coating (about 1/3 cup)
Preheat oven to 350F.
Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tartar.
Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl.
Add the Mascarpone cheese and beat until fully incorporated.
Add eggs, one at a time, scraping down the bowl after each addition.
Add the vanilla and beat for another 30 seconds.
On low speed add the sifted flour mixture. Mix until fully incorporated.
Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. I found it easiest to just wet my hands a little and press the batter into the pan. Then even it out afterwards with a spatula.
Sprinkle more cinnamon sugar on top of the batter.
Bake for 20-25 minutes.
Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve. I like mine warm with ice cream.
Coffee Crunch Bars
From Molly Wizenberg via Bon Appetit
2 cups All Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
1 1/4 cups (firmly packed) dark brown sugar
2 tablespoons instant espresso powder
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1/2 cup sliced almonds
Preheat oven to 325F. Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and sugar until blended, 2 mins. Add espresso powder and almond extract; beat for 1 min. Stir in flour mixture in 3 additions, mixing under just absorbed after each addition. Stir in chocolate chips and almonds (dough will be quite thick).
Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch squares. Pierce all over with fork at 1-inch intervals.
Bake until edges are lightly browned and beginning to crisp, 45 to 50 mins. Cool on sheet 1 min. Cut into 48 bars and immediately transfer to a rack; cool (they get crisper here so give them time).
Chocolate-Chip Blondies
WWPOINTS® Value: 3
Servings: 24
These chewy, moist blondies are so rich in flavor, you’d never know they’re low in fat.
Ingredients
2 cup(s) all-purpose flour
2 tsp baking powder
1/2 tsp table salt
1 1/2 cup(s) unpacked brown sugar
6 tbsp light butter
2 large egg white(s)
1 tsp vanilla extract
3/4 cup(s) mini chocolate chips
1/3 cup(s) water
Instructions
* Preheat oven to 350°F. In a small bowl, combine flour, baking powder and salt.
* In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.
Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.
Peanut Butter Cup Brownies
* 8 ounces semi-sweet chocolate chips
* 8 tablespoons (1 stick) unsalted butter, cut into chunks
* 4 tablespoons cocoa powder
* 1 1/2 tablespoons instant espresso powder
* 3 large eggs
* 1 1/4 cups granulated sugar
* 2 teaspoons vanilla extract
* 1/3 cup creamy peanut butter
* 1/2 teaspoon salt
* 1 cup all-purpose flour
* 8 or 9 regular size Reese’s peanut butter cups, coarsely chopped
Directions
1. Preheat oven to 350 degrees. Spray an 8″ square baking pan with nonstick cooking spray.
2. Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside.
3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.
4. Whisk the warm chocolate mixture into the egg mixture.
5. Stir in the flour until just combined.
6. Fold chopped Reese’s peanut butter cups into batter.
7. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
8. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.
9. Cool to room temperature for about 2 hours. Cut into 1″ squares. Store in a tightly sealed container, preferably in the refrigerator.
A couple of side notes:
* Freeze the Reese’s cups. Freezing them works well as they’re easy to chop when frozen..especially if it’s summer and your kitchen is blazing.
* You really shouldn’t cut these into squares larger than 1″. They’re really rich and decadent and one small square is more than ample.
* Don’t overbake them…or any other brownies. Brownies should be moist and sort of chewy. Not dry and hard.
Peanut Butter Candy Bar Squares
recipe adapted from My Recipes
1 (16-oz.) package Nutter Butters, crushed
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
7 & 1/2 ounces peanut butter cups (about 25 miniature cups), coarsely chopped
4 ounces Butterfinger candy bars (about 7 small candy bars), coarsely chopped
1 cup semisweet chocolate morsels
Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13″ x 9″ pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.
Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.
Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.
Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.
Homemade Samoa Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
Chocolate Streusel Bars
Servings: Makes 2 to 3 dozen bars
Ingredients
1 3/4 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1/2 cup cold butter or margarine
1 egg, beaten
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 cups semi-sweet chocolate chips, divided
1 cup chopped nuts
Instructions
Preheat oven to 350°F. Combine flour, sugar and cocoa; cut in butter until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13×9-inch baking pan. Bake 10 minutes.
In heavy saucepan, over low heat, combine EAGLE BRAND® and 1 cup chocolate chips; cook and stir until chips are melted and mixture is smooth. Spread evenly over prepared crust.
To reserved crumb mixture, add nuts and remaining 1 cup chocolate chips; sprinkle evenly over top. Bake 25 to 30 minutes or until center is set. Do not overbake. Cool. Cut into bars. Store leftovers covered at room temperature.
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