Strawberry Rhubarb Oat Bars

I've been the lucky recipient of rhubarb from some friends' gardens, so here is a great recipe to put it to use. There's another great breakfast recipe coming with rhubarb, but I thought these would make a festive 4th of July dessert with the beautiful red filling. 

Side note, my nephew recently corrected me when I talked to him about "July 4th." He said "You say it FOURTH OF JULY." Alrighty then.

There are a number of things to love about these bars, taste of course being the primary one. But secondly, the crust and the topping is the same mixture - so it's easy and fast to make and also dirties only one dish for those elements.

Look at that beautiful fruit filling!

If you have rhubarb and strawberries, you likely have all the other pantry ingredients to make these bars, so do yourself and others a favor, and get them made. In time for the 4th of July. (There, I said it right.)

Strawberry Rhubarb Oat Bars

Crust and topping:
3 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon
14 tsp. salt
1 cup butter, cold and cubed
1 egg
2 tsp. vanilla
1/4 cup milk 
1/3 cup old fashioned oats (not quick)

Filling:
2 1/2 cups chopped strawberries
2 1/2 cups sliced rhubarb
1/2 cup sugar
1 Tbsp. cornstarch
1 tsp. orange zest

For the crust and topping, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and use a pastry cutter, two forks, or your fingers, to cut in the butter until the mixture resembles coarse crumbs. (You can also do this step in a food processor; just pulse a few times til you get the coarse crumbs - don't just turn "on" or it won't be crumbly anymore!)

In a small bowl, whisk together the egg, milk, and vanilla. Pour over the flour mixture and use a spoon or your hands to combine. Set aside 2 cups of this mixture.

Press the remaining dough into a greased 9x13 pan. (If you really like parchment paper, you can make a parchment "liner" instead.) You will probably need to use your fingers to flatten it. 

For the filling, mix together the strawberries, rhubarb, sugar, cornstarch, and orange zest. Spread over the crust. Sprinkle the remaining 2 cups of flour mixture over the filling. Then sprinkle the oats on top and use a spatula to gently press the topping down.

Bake at 350 for 44-50 minutes until the top is lightly browned and a toothpick comes out mostly clean (it will have some fruit specks, likely). Allow the bars to cool on a wire rack, or place them in the fridge after an hour of cooling to cool them faster.

Cut into squares and serve!

These bars store best in the fridge, and can also be frozen for up to three months. I like to "warm" them up in the microwave or toaster oven if they've been cold, and then top with vanilla ice cream!

Recipe source: adapted from Sally's

Eggnog Brownies

I think my love of bars is well known around here. While cookies are fun, I really prefer bars, mostly for the simplicity of making them. One pan, done. Not endless scooping out and baking on different trays. Boy I sound like scrooge. There's nothing wrong with cookies, but I like making bars, and it's nice to have something different on a tray to give away or serve. 

As a bonus, with these delicious "brownies," you can have an excuse to finally use the nutmeg pods you have in the cupboard! I got a kick out of grating those pods for a fun garnish on the eggnog brownies, but if you don't have any, you can simply sprinkle with some nutmeg.

I do love nutmeg, and I love baking with it, so these eggnog brownies were perfection in my book. A fudgy base with an eggnog laced icing - they are so good. 

Eggnog Brownies

3/4 cup butter
8 oz. white chocolate
1/2 cup eggnog
1 1/3 cup sugar
2 eggs
1/2 tsp. salt
1/4 tsp. rum extract
2 1/4 cups flour

Glaze:
2 cups powdered sugar
4 Tbsp. eggnog
grated nutmeg for garnish

In a glass bowl, microwave the white chocolate, butter, and eggnog about 90 seconds, stirring every 30 seconds until melted and smooth. Mix in the sugar, eggs, salt, and rum extract. Stir in the flour just until incorporated then spread evenly into a greased 9x13 pan. Bake at 350 for 18-20 minutes or until toothpick inserted into the center comes out clean or with fudgy crumbs. Do not overbake. Let cool completely.

For the glaze, in a medium bowl, whisk together the powdered sugar and eggnog until smooth. You want a thick, glue like consistency. Add more eggnog if too thick. Spread over cooled brownies, and sprinkle a bit of nutmeg on top, or grate from nutmeg pods. Store in the refrigerator.

Bailey's Brownies

Thursday this week is St. Patrick's Day. And if you like to get in the spirit with what you cook and bake, you should definitely consider Irish Stew, Beer Bread, Lucky Charms snack mix, or other traditional foods like Corned Beef and Cabbage or Soda Bread. You should consider those. That makes sense. 

But you should DEFINITELY make these Bailey's brownies for dessert! These nearly defy description. But I will try. Fudgy brownies that you make from scratch are the base for all the Irish Cream goodness. Now, these are super simple to make from scratch, but if you wanted to, you could easily just whip up a box mix. Don't let the from scratch deter you.

A thick layer of Irish Cream frosting is next, topped by a glossy ganache, again laced with Irish Cream. 

These brownies are SO good. It's likely that you will dance an Irish jig or break out into O Danny Boy or something like that, you just won't be able to help yourself. 

And I promise, you won't need the luck of the Irish when these brownies are in your life. 

 

Bailey's Brownies

Brownies:

1 cup sugar

1/2 cup butter

2 eggs

3/4 cup plus 2 Tbsp. cocoa powder

1 tsp. vanilla

1/4 tsp. salt

1/2 cup flour

Frosting:

6 Tbsp. butter, softened

1/4 cup Bailey's Irish Cream

2 cups powdered sugar

Ganache:

1/2 cup chocolate chips

1/4 cup Bailey's Irish Cream

2 Tbsp. half and half or cream

For the brownies, place the butter in a large glass bowl or batter bowl and cook at 50% power in the microwave until the butter is melted. Let cool slightly, then add the sugar and mix well. Add the eggs one at a time, mixing after each, then stir in the cocoa powder, vanilla, and salt. Finally, add the flour and beat vigorously until the batter pulls away from the side of the bowl. 

Line an 8" pan with foil or parchment paper, then grease the foil. Scrape the batter into the pan and spread it out evenly. Bake at 325 for 25-30 minutes or until a toothpick comes out with some crumbs attached. You want them to be fudgy but not dry.  

Cool the brownies completely before adding the frosting and ganache.

For the ganache, using an electric mixer, beat the butter and Bailey's together until smooth. Gradually add the powdered sugar until it is thick and creamy. Spread the frosting over the brownies and then put in the freezer while you make the ganache.

For the ganache, place the chocolate chips in a small heat-proof bowl. Heat the Bailey's and the half and half in the microwave or in a small saucepan on the stove until it just starts to boil. Remove from the heat and pour over the chocolate chips. Let stand for 5 minutes, then stir well until glossy. Remove the brownies from the freezer and pour ganache over. Let them sit at room temperature for half hour, then refrigerate for several hours before serving. 

Salted Caramel Blondies

Oh, blondies, how I love thee. Easier to make than cookies, more versatile than brownies (consider the mix-ins!), blondies are probably near the top of my favorite desserts (again, so many varieties!). I have made many different kinds in the past, including with cookie butter, white chocolate and peanut butter chips, coconut and chocolate chips, bananas, caramel, chocolate and pumpkin, peanut butter, caramel and chocolate chip, cranberry and white chocolate chips. 

Even with all of those to choose from, these beauties are sure to make a repeat appearance at our house. A standard blondie base (hello brown sugar!) is studded with salted caramel chips, which ups the deliciousness factor exponentially. When served with ice cream and additional caramel sauce, this is a legendary dessert.

I made these for Valentine's Day so I made them in my heart shaped pan. Can you stand the cuteness? But they will be equally good in a 9" pan and cut into squares. Just make them.

There are lots of other great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.

Salted Caramel Blondies

1 1/2 cups brown sugar
1/2 cup butter
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup Salted Caramel baking chips

Caramel ice cream topping, optional

In a medium saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly. Do not boil. Allow mixture to cool slightly.

Stir in vanilla, then the eggs, one at a time, followed by the baking powder and salt. Stir in one cup of flour at a time until a soft dough has formed. Stir in the salted caramel chips. Spread the blondie batter into a greased 9" baking pan.

Bake at 350 for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve with ice cream and caramel sauce. Makes 16 bars.

White Chocolate Peanut Butter Blondies

ok, something is going on with my blogger template today that i can only write in lower case! i cannot figure it out. but that's not going to stop me from sharing this great recipe with you...

i have been on a bit of a blondie kick lately, and it all started with these bars. and it's also why my pants are so tight, let's be real. after these, i went back to a tried and true recipe - cookie butter blondies (so good!!!!) - and then i also made salted caramel blondies (to be posted soon). 

i've probably said it before, but i prefer making bars over cookies, and blondies are just perfect for being able to have all kinds of fun stir ins and combinations. i really loved this version with both white chocolate chips and peanut butter chips. and i especially loved that it all comes together in a large saucepan. so few dishes to wash! 

Let's celebrate that it's over 32 degrees here today with a pan of blondies! they're perfect with a tall glass of milk or a cup of coffee. (and let's hope that my capitalization issue solves itself soon - ha!)

White chocolate peanut butter blondies

1/2 cup butter, melted
1/2 cup creamy peanut butter
1 3/4 cups brown sugar
2 eggs
1/2 tsp. salt 
2 cups flour
1 tsp. baking powder
1 1/2 cups white chocolate chips
1 cup peanut butter chips

Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the peanut butter and brown sugar; whisk well to combine.

Whisk in eggs, one at a time, beating well after each addition. Stir in the salt, flour, and baking powder, mixing just until combined. Fold in the white chocolate chips and peanut butter chips.

Spread the mixture evenly in a greased 9x13 pan, then sprinkle the top with additional white chocolate chips and peanut butter chips, if desired. 

Bake at 350 for 15 minutes, then cover the pan with aluminum foil and bake for another 15-18 minutes, or until they're light brown on the edges and top. 
Cool completely before cutting.

Candy Cane Kiss Sugar Cookie Bars

Candy Cane kisses are my favorite version of the classic Hershey's candy. Admittedly, chocolate isn't my go-to, but these white pepperminty pieces of wonder are right up my Christmas alley. 

I have baked with these before, mostly in different versions of "blossom" cookies, like Candy Cane Kiss Cheesecake Cookies, Chocolate Peppermint Swirl Cookies, and Triple Peppermint Cookies. 

I wanted to try something different this year, and this recipe was just the ticket. First, they are BARS. I prefer bars to cookies any day, but especially when they are studded with candy cane kisses, frosted with an irresistible sweet frosting, and then topped with more candy cane kisses!  Bars are quicker to make, and just as fun to eat. Plus, you can cut them into small pieces or bigger ones, depending on your whim. 

   Second, did I mention they have kisses IN the bar and ON top? Double the kisses, double the fun. 

   

   Third, they are very fun and festive. They'll make a great addition to any Christmas plate. Or they'll stand alone on that plate just fine, thank you very much.

   So if you're still baking, add these amazing bars to your list. Everyone who tries one will rejoice!

1. 
   

1. Candy Cane Kiss Sugar Cookie Bars
2. Bars:
3. 1 cup butter, softened
4. 1 1/2 cups sugar
5. 2 eggs
6. 1 tsp. vanilla
7. 3 1/4 cups all-purpose flour
8. 1/2 tsp. baking soda
9. 1/2 tsp. salt
10. 1 bag Hershey's Candy Cane mint KISSES, finely chopped, divided
11. Frosting:
12. 1/2 cup butter, softened
13. 4 cups powdered sugar
14. 1/4 cup milk
15. 1 tsp. vanilla
16. 1/4 tsp. salt
17. 
    

Beat butter and sugar in a large bowl until combined. Add eggs and vanilla; beat until well mixed.

In a separate medium bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture until just combined. Stir in one cup of the chopped kisses.

Line a 9x13 pan with foil, then spray the foil with nonstick spray. Press dough evenly into the pan. 

Bake at 350 for 25 to 30 minutes, or until edges are light golden-brown. Cool completely before frosting.

For frosting, in a medium bowl, beat together butter, 2 cups of powdered sugar and milk until combined. Slowly add in the remaining two cups of powdered sugar and beat until smooth. Add the vanilla and salt. Beat until creamy and no lumps remain.

Frost cookie bars. Sprinkle the remaining kisses evenly over frosting. 

Recipe Source: Life in the Lofthouse

Coconut Cheesecake Bars

It's about that time of year when you need a little bit of a warm up...the seasons are changing and here in Minnesota, we're expecting up to FIVE INCHES of snow tomorrow. Good gracious!  Last night I made Irish Stew and Beer Bread and there are several soups on the docket this week, including Cauliflower Cheddar and Sweet Potato and Sausage. 

But another thing that warms me up, both literally and figuratively, is a dessert that reminds me of the tropics. And this is just the one. This coconut cheesecake is rich tasting but not overwhelming, and has the perfect balance of crunchy, chewy coconut and creamy goodness. 

I love fillings. However, I think the my favorite part of these bars is the CRUST. A salty, shortbread-y, addictively delicious crust sits under that fantastic filling. I may have been caught cutting off "just a bite" of these bars time and time again...even for breakfast.

This dessert makes the perfect ending to a dinner party, or a weekday dessert. You can dress it up with fresh fruit, or maybe a fancy fruit puree on the plate under the bar. Or you can simply slice off a piece for breakfast. However you serve it, or eat it, you will be delighted.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesday.

Coconut Cheesecake Bars

Crust:
1/4 cup butter, melted, cooled completely
1/4 cup sugar
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

Filling:

8 oz cream cheese softened (low fat is ok)

1/2 cup sugar

2 Tbsp. flour

1 large egg

1/2 tsp. vanilla

1 1/2 cups sweetened shredded coconut

In a medium bowl, combine the melted butter and sugar and stir until well mixed. Add in the flour, baking soda, baking powder and salt and stir until all the dry ingredients are moistened. The batter will be thick. 

Press the crust dough onto the bottom of an 8" square pan that is lined with foil. Set aside. 

In a mixing bowl, whisk together cream cheese and sugar. Add flour, egg and vanilla. Mix well. Stir in coconut. Pour cheesecake mixture over the crust. Spread evenly. 

Bake at 375 for 33 to 36 minutes or until the center doesn't jiggle anymore and the top is golden. Cool completely before slicing. Serves 9-12.

Cookie Butter Rice Krispie Bars

 

If you want a crowd pleasing dessert that's a cinch to throw together, look no further than these amazing Cookie Butter Rice Krispie Bars. A little bit of cookie butter spooned into "regular" Rice Krispie Bars, and then drizzled on top, makes an ordinary treat extraordinary.

I made these for Labor Day weekend and took them to the lake, and they disappeared very quickly. Even very discerning adults, who don't "normally" like Rice Krispie Bars were a big fan of these. And that's about the most ringing endorsement you can get.

Cookie Butter Rice Krispie Bars

1/2 cup butter
16 oz package Marshmallows 
1 tsp. Vanilla 
1/2 cup Cookie Butter, plus more for drizzling
9 cups Rice Krispies Cereal

In a Dutch oven, melt butter over medium low heat. Add marshmallows and stir until marshmallows are melted are smooth. Stir in vanilla and cookie butter. Add Rice Krispies and gently stir until all the cereal is coated.

Press into a greased 9x13 pan. Put about 2 Tbsp. cookie butter in a microwave safe measuring cup or dish and heat for 15 seconds. Drizzle on top of bars. Let cool/rest for at least an hour before cutting and serving. 

Recipe Source: Adapted from Buucks Farms Bakery

Black Bottom Coconut Bars

If you need a special treat for Valentine's Day, or for any day that ends in "y," look no further than these delicious bars. I've made these several times now, and just recently realized I had never posted them. So many apologies that you didn't have this recipe sooner.

If you're a fan of Mounds Bars, or of coconut and/or brownies, you will love these. A rich, fudgy base is topped with a chewy coconut layer; these are decadent, and worth every calorie.

Show your love this Valentine's Day (or any day) with these fantastic coconut topped brownies. Everyone will be singing your praises!

Find more great ideas at Inspire Me Monday, Fabulous, Hearth and Soul, Full Plate.

Black Bottom Coconut Bars

Brownie layer:
1/2 cup butter
1/2 cup sugar
1/4 tsp. salt
1 Egg
1/4 cup cocoa powder
1/4 cup flour

Coconut Topping:
2 eggs
3/4 cup sugar
1/2 tsp. vanilla
1 cup flour
1-7 oz. package sweetened shredded coconut


For brownie layer:

Place butter in a large microwave-safe bowl; microwave at 50% power for 1 - 1 1/2 minutes until melted. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in a 9" pan that has been lined with nonstick foil. (Alternatively you can grease the foil.)

Bake at 375 just until sides begin to pull away from edges of the pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

For coconut topping:

In a medium bowl, whisk eggs with sugar and vanilla. Reserve 1/2 cup coconut. Gently mix in flour and remaining coconut.

Drop mounds of mixture over the chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes.

Cool completely in pan. Lift cake from pan, peel off foil and cut into 24 bars. Store in an airtight container 3 to 4 days.

Caramel Apple Cheesecake Bars

This is a wonderful fall dessert that would make a great addition to any holiday table. Alternatively, it would make a great addition to any meal, any day of the week. Shortbread, cheesecake, apples, streusel, caramel sauce... there's a reason I adapted this recipe to a 9-inch pan from its original 9x13... I knew I would be likely to eat the WHOLE.THING.

We took these to a friend's house and they were a huge hit. And there's no question why. Everyone will love to eat them, but I also loved that I could make all the layers in my food processor, dirtying only one bowl! (Except the apples. Don't put the apples in the food processor!)

If you don't have a food processor, don't worry. You can just whip up the layers in a regular bowl using a pastry blender or your fingers. The original post that gives directions without a food processor is also linked below, if you're interested.

However, don't worry about the method of preparation here. Just go out, buy the ingredients, and get these made. And eaten.

Find more great ideas at Inspire Me, Fabulous, Hearth and Soul, Full Plate, Favorite Things, Wow Me, Wonderful Wednesday, Wine'd Down.


Caramel Apple Cheesecake Bars

Crust:
1 cup flour
1/4 cup brown sugar
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 cup butter, cut into cubes

Apples:
3 medium baking apples, peeled, cored and finely chopped
2 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Filling:
1-8 oz. package cream cheese, softened
1/4 cup sugar
1 large eggs
1/2 tsp. vanilla extract

Topping:
1/2 cup brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/2 cup oats
4 ounces butter, cold, cut into cubes

1/2 cup your favorite caramel topping

For the crust, in the bowl of your food processor, combine the flour, brown sugar, salt and cinnamon. Pulse to mix well. Add the butter, and pulse until mixture is crumbly. Press the crust evenly into a greased 9" pan. Bake at 350 for 10-13 minutes or until very lightly browned around the edges.

For the topping, combine brown sugar, flour, cinnamon and oats in the food processor and pulse just to mix. Add the butter and pulse until crumbly. Set aside.

For the filling, combine the cream cheese and sugar in the food processor and pulse until smooth. Add the egg and vanilla and pulse until well combined. Pour over the warm crust.

For the apples, in a small bowl, stir together the chopped apples, sugar, cinnamon, and nutmeg. Spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 35-40 minutes until the filling is set.

Cool the bars to room temperature or refrigerate overnight for best results. Drizzle with the caramel topping.

Recipe Source: Adapted from Mel's Kitchen Cafe

Strawberry Rhubarb Cheesecake Bars

Strawberry Rhubarb is such a wonderful summer combination. I loved this treatment of the tangy and sweet fruit, layered between cream cheese and streusel.

It was a big hit at a summer picnic, with even kids requesting seconds!

Because of the several layers, this does take a little time to come together, and it's really best if you can let it sit overnight in the fridge before serving. It will be worth the wait!

Strawberry Rhubarb Cheesecake Bars

Crust and filling:
1/2 cup butter, softened
1/4 cup brown sugar
1 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
8 oz. package cream cheese, softened
1/2 cup, divided
1 egg
1 1/2 cups diced fresh rhubarb
1 cup fresh strawberries (about 10-11 strawberries), hulled and diced
1 tsp. cornstarch
1/4 teaspoon cinnamon
1 Tbsp. lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup oats
1/4 tsp. salt
1/4 cup butter, cold and diced

For the crust, combine butter and brown sugar using an electric mixer until creamy. Mix in 1/2 tsp. vanilla. In a small mixing bowl, whisk the flour and salt together. With the mixer on low speed, slowly add the flour mixture to the butter mixture and mix until combined. Press the dough evenly into a greased 8 or 9" baking pan. Bake at 350 for 12 minutes or until lightly browned. Set aside to cool.

For the filling, combine cream cheese and 1/4 cup sugar and beat together until smooth. Add the egg and 1/2 tsp. vanilla, and mix until combined. Pour over the partially-baked crust and spread evenly. In a medium bowl, stir together rhubarb, strawberries, 1/4 cup sugar, cornstarch, cinnamon, and lemon juice. Sprinkle evenly over cream cheese filling.

For the topping, combine flour, brown sugar, oats, and salt. Cut in the cold butter with a pastry blender until you have a pea-sized crumb-like mixture. Sprinkle topping over the fruit mixture. Bake again for 40-45 minutes or until filling is set. Cool completely on a wire rack. For best results, refrigerate for several hours or overnight before cutting into squares and serving. Refrigerate any leftovers.

Recipe Source: Adapted from Smorgaseats

Frosted Gingerbread Bars

This is a fun, and slightly different, take on a holiday cookie. If you love gingerbread, you will love these bars. All the goodness of a gingerbread cookie covered in cream cheese frosting and sprinkled to look appropriately festive...

I really prefer bars to cookies - they're just easier! But besides eating them, I like serving them too - and they add a nice variety to a cookie tray or gifting box at this time of year.

I hope you'll try these if you need a new Christmas sweet!

Frosted Gingerbread Bars

1/2 cup butter, melted
3/4 cup sugar
1/4 cup brown sugar
1/2 tsp. vanilla
1/3 cup molasses
1 egg
2 tsp. baking soda
2 cups flour
1 Tbsp. cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Cream Cheese Frosting

8 ounces cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
1 tsp. vanilla

In a large bowl, cream together butter, sugar, brown sugar, vanilla, and molasses. Add the egg and stir until completely incorporated. Add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until well combined. Spread dough evenly into a greased 9x13 pan, pressing all the way to the edges.

Bake at 350 degrees for 15-20 minutes (Do not over cook). Remove from the oven and let cool.

For the frosting, beat butter and cream cheese together then add vanilla. While mixing, gradually add in powdered sugar. Mix until creamy & well-combined.

Once the bars have cooled, frost the tops. Garnish with holiday sprinkles or a pinch of cinnamon. Cut into squares and serve.