Tag Archives: summer dessert

These S’more Cookie Bars Have Me Saying “Gimme S’more!”

14 Jun

Ok, I know – the title is a ridiculously bad pun – but I just couldn’t help myself – it was so punny!!!! Ok. Done now – for real. But what’s no joke is how deliciously easy these bars are – I mean, basically you take a chocolate chip cookie, and add marshmallow creme and graham cracker – what’s not to love about that?

Truth be told – I already have a S’more’s Bar Recipe that I love – but I am all about trying new things, and these looked easy (translation – I already had most of the items on hand – which is really the big seller for any recipe in my book, cuz, well… #lazy)

Ok – time to get down to it:

S’more Cookie Bars
(Recipe courtesy of Something Swanky)

Ingredients

1/2 cup butter, softened
2/3 cup light brown sugar
1 egg
1 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cups All-Purpose Flour
3/4 cup fine graham cracker crumbs
1/2 cup marshmallow cream
1/2 cup chocolate semi-sweet chocolate chips

Directions

-Preheat oven to 350ºF. Line an 8×8 baking dish with parchment paper or foil.
-Beat together the butter and sugar. Mix in the egg and vanilla.
-Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
-Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
-Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
Let cool before cutting and serving.

Some “Work In Progress” Photos:

SmoreBars1

Basically cookie dough with graham cracker crumbs in it (YUM).

Oh and I doubled the recipe because – well – why not?

Smorebars2

My thought process was “oh maybe the marshmallow cream will be easier to spread with my hands than the spatula!” It wasn’t. At all. Take my word for it – use the spatula – and you can even coat it in non-stick spray before attempting to spread the creme around. This is the hardest part of the whole recipe – stickiest stuff ever!

Smorebars3

I am not sure why – but that dough just looks so goodddddd – and I love that you can see each “s’more” component in the pan

Smorebars4

Oh – hello lovelies. Boy am I glad I made two pans of you!

So – the original recipe says to cut the pan into 9 squares – but – I cut mine into WAY more than that (mostly so I can eat a bunch of them but not feel guilty because “they were tiny!” HA)

Smorebars5

They were an instant hit with the husband – kid took a minute but also declared his love for these cookie bars soon after his initial taste test!

These are perfect for those moments when you’re craving a s’more but the weather isn’t cooperating so you can’t have a bonfire (which – here in Upstate NY is like most of the time, since we spend over half the year with snow on the ground!)

As for their comparison to my original beloved S’mores Bars – overall – they are pretty similar in taste, with the main difference being ease of eating – in that these cookie bars are much easier to pick up and eat without making a mess (the original ones have a thicker chocolate layer which makes them a bit trickier to eat). These would be really great to make for a picnic or BBQ – especially if you do like me and cut them up small (and make a double batch – because – who doesn’t need S’more of these?!)

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Cookie Dough Fudge (AKA The Stuff Of My Teenage Dreams)

18 May

Packages of “Slice’N’Bake” Cookie Dough were basically a staple for every sleepover I attended or hosted when I was younger. And of course, we were lucky if even half of the dough got made into actual cookies – because the best part was eating the dough! Was it unsafe? Marginally, yes – since it contained raw eggs. But did we care? NO. Are we still alive to tell about it? YES. And has the world come up with an amazing alternative that makes me feel like a kid again as a eat the whole pan? HELL TO THE YES IT HAS!!!!

Enter – Chocolate Chip Cookie Dough Fudge Bars. Thick, egg-less cookie dough topped with a rich layer of chocolate peanut butter goodness. Oh – and there’s no baking involved either – making these the perfect treat to whip up as the days get hotter (and the oven becomes a much less appealing option)

Ok. Must stop drooling long enough to actually make these beauties.

Chocolate Chip Cookie Dough Fudge Bars (Recipe courtesy of Wishes & Dishes)

Prep time:  30 mins
Total time:  4 hours 30 mins
Serves: 16
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 cup all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips (or semi-sweet)
Instructions
  1. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.
  2. Add vanilla and beat until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
Fudge1

When you’re making the dough and desperately want to try it – and then you remember you CAN because there’s NO EGG IN IT! Oh happy day

  1. Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.
  2. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  3. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.
  4. Stir every 30 seconds until smooth.
Fudge2

Here’s where that thing called “restraint” comes in – utilize it to not dig in with a giant spoon at this point. Must let chocolate set

  1. Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.
  2. Let sit out for 5-10 minutes to soften before cutting into.

 

Fudge3

OH HELLO LOVELIES

Ok – so – the original recipe states that there are 16 servings here – but I cut it into 36 squares – as it is pretty rich, and also when I think of fudge I think of cute little square pieces – and 36 is perfect for this size batch!

There’s definitely a “cookie dough craze” happening right now – with places like The Cookie Dough Cafe and Cookie DO NYC popping up all over – places that serve up safe to eat “raw” cookie dough with all kinds of flavors, toppings, and mix-ins. This recipe feeds into that craze – and I am MORE than happy to partake – as everyone knows the DOUGH is the best part!

No Bake Chocolate Peanut Butter Bars (No Bake = No Oven On A Hot Summer Day!)

27 Jul

I will be the first to admit that I am a total weirdo. Why, you might ask? Well, there are many reasons, but one of the big ones is that I don’t really care for summer. It just doesn’t do it for me (I’m much more of a fall girl!), and while I may not love this season, I know that most people do, and I have recently started to discover my own reasons to love these hot summer months – one of them being that I get to watch my 9 month old son experience the great outdoors, and another being that I get to try some awesome no bake desserts (because who wants to crank up the oven on a hot summer’s day?) – most of which usually involve peanut butter and chocolate (one of the world’s best combinations!)

These No Bake Chocolate Peanut Butter Bars are a triple win – not only are they easy and don’t require an oven, but they are super tasty, and best of all – you probably have most (if not all) of the ingredients already on hand! So let’s get baking! Whoops – I mean microwaving!

No-Bake Chocolate Peanut Butter Bars
(Recipe Courtesy of The Girl Who Ate Everything)

Ingredients
1 cup unsalted butter, melted
2 cups graham cracker crumbs
2 cups powdered sugar
2 cups creamy peanut butter, divided
½ teaspoon salt
2 cups semisweet chocolate chips
1½ cups rice crispy cereal

Instructions
Line an 9×13 pan with parchment paper or spray with cooking spray

In a large mixing bowl (or by hand with a spoon), beat together the melted butter, graham cracker crumbs, sugar, 1 cup peanut butter, and salt. Spread into the pan. Refrigerate at least 15 minutes to firm up

PB 1

In a microwave safe bowl melt together the chocolate chips and remaining 1 cup peanut butter in the microwave in 30 second intervals, stirring in between until smooth. Remove from the heat and stir in the cereal. Spread on top of the chilled peanut butter layer

PB 2

PB 3

Refrigerate until chocolate is firm before serving. Store in an airtight container for up to 1 week in the fridge

PB 4

I love the textures in this – the chocolate peanut butter layer has those crunchy pieces of cereal in it, and the peanut butter/graham cracker layer is nice and gritty (which sounds weird but it is actually perfect ha!)

They are pretty rich, as desserts go, so I recommend cutting into at least 24 or 32 pieces – as one is probably enough for anyone!

PB 5

I will definitely make these again, and hopefully on your next hot day you’ll whip these up and enjoy them as much as we did!

Another fun variation on this recipe are these Chocolate peanut butter pretzel ritz bars – where there’s a nice crunch and saltiness thanks to the pretzels and crackers, or if you’re in the mood for that chocolate peanut butter combo but not crazy about bars, then maybe you should try this No Bake peanut butter pie/ No matter which you choose, you’re getting to beat the heat and enjoy a delicious treat too – and if that’s not a win then I don’t know what is!