APPETIZERS
Truffle Brownies
Preheat oven to 325
Ingredients:
1 C. (2 sticks) unsalted butter
6 oz. unsweetened chocolate
2 C. sugar
4 large eggs
1 t. vanilla extract
1/2 C. all-purpose flour
1/ t. kosher salt
confectioners' sugar for dusting
Directions:
Grease a 9 x 13-inch baking pan.
Combine the butter and chocolate in the top pan of a double boiler
set over (but not touching) simmering water over medium-low heat.
Melt slowly, stirring occasionally.
When the butter and chocolate are melted, remove from the heat.
Add the sugar to the chocolate mixture, and whisk vigorously.
Add the eggs and vanilla, and whisk until completely incorporated.
Add the flour, and salt, and blend in, making sure there are no lumps of flour.
The mixture should now be a shiny batter.
Pour the batter into the prepared pan and gently smooth the top.
Bake in the center of the oven for approximately 28 minutes.
*or until the top is crisp and dry and a toothpick inserted in the center comes out barely moist.
Let cool to room temperature before cutting.
Sprinkle with confectioners' sugar if desired.
Minty Cheesecake Brownies
Preheat oven to 350
Ingredients for brownie layer:
4 (1 ounce) bars unsweetened baking chocolate
1/2 C. butter
2 C. sugar
3 eggs
2 t. vanilla extract
1 C. flour
Ingredients for cheesecake layer:
1 (8 ounce) block cream cheese, softened
2 T. butter
1 T. cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 t. peppermint extract
green food coloring, optional
Ingredients for glaze:
1 C. semi-sweet chocolate chips
1/2 C. heavy whipping cream (do not whip!)
Directions for brownie layer:
Melt chocolate and butter in a small saucepan.
In a bowl, combine chocolate mixture with sugar, eggs, vanilla, and flour.
Spread in greased 9 x 13-inch baking pan.
Bake 15 minutes.
Directions for cheesecake layer:
In mixer bowl, beat cream cheese, butter, and cornstarch until fluffy.
Gradually beat in sweetened condensed milk, egg, peppermint extract, and food coloring, if desired.
Pour over brownie layer.
Bake 25 minutes or until set.
Directions for glaze:
Melt chocolate chips with heavy cream.
Cook and stir until thickened and smooth.
Spread over brownies.
*note: you can use 1 package of boxed brownie mix for brownie layer.
To 1 package of mix, add 2 eggs, 1/2 C. canola oil, and 1/8 C. water. Mix well. Pour into pan and bake for 28 minutes.
Nanaimo Bars (no-bake)
Preheat oven to 300
Ingredients for first layer:
1/2 C. butter
1/4 C. cocoa powder
1/4 C. white sugar
1 egg, beaten
1 1/2 C. graham cracker crumbs
1 C. shredded coconut
1/2 C. pecans, finely chopped
Ingredients for second layer:
1/2 C. butter, softened
3 T. half and half
2 T. powdered vanilla pudding mix (from a box)
2 C. confectioners' sugar
Ingredients for top layer:
1 C. semi-sweet chocolate chips
1 T. canola or vegetable oil
Directions:
Line the bottom of a 9 x 9-inch pan with foil.
Spray foil with non-stick spray.
Directions for first layer:
Toast the coconut and chopped pecans in the oven until golden brown and fragrant, stirring occasionally.
Remove from oven and set aside.
In the top of a double boiler, melt 1/2 C. butter, cocoa, and sugar.
Whisk to combine.
Whisk in the beaten egg.
Whisk until thickened and then remove from heat.
Fold in the graham cracker crumbs, coconut, and pecans.
Press into prepared pan while you prepare second layer.
Directions for second layer:
In a large mixing bowl, cream together 1/2 C. softened butter, half and half, and pudding mix.
Fold in the confectioners' sugar.
Beat until very light.
Spread evenly on top of the first layer.
Cover with plastic wrap.
Put in refrigerator for 1 hour, or until second layer is firm.
Directions for top layer:
In a double boiler, melt the chocolate chips and canola oil.
**The chocolate may melt the middle layer if it's too hot so you may want to let it cool for a bit.
Pour onto second layer and spread with a spatula.
Put in the refrigerator for 10 minutes
*If you leave it in the refrigerator for too long, you will have a more difficult time cutting the bars.
Take out of the refrigerator and cut bars into desired pieces.
Refrigerate for 2 hours.
Gooey Butter Bars (a St. Louis original!)
Preheat oven to 350
Ingredients for crust:
1 box yellow cake mix
1 egg
1 stick butter, melted
Ingredients for gooey layer:
2 eggs
1 (8 ounce) package cream cheese, at room temp for 30 minutes
4 C. confectioners' sugar
1 t. vanilla extract
Directions for crust:
Line a 9 x 13-inch baking pan with foil.
Mix cake mix, egg, and butter together.
Press evenly in pan.
Directions for gooey layer:
Mix eggs, cream cheese, and vanilla together.
Slowly mix in confectioners' sugar until well blended.
Pour on crust layer and bake for approx. 28-36 minutes
(depending on how golden you like your bars).
Cool completely before cutting.
Sprinkle cooled bars with confectioners' sugar.
Almond Poppy Seed Bars
Preheat oven to 350
Ingredients for cake layer:
3 eggs, at room temperature
2 1/4 C. sugar
1 1/2 C. milk
1 C. canola oil
1 1/2 t. almond extract
1 1/2 t. vanilla extract
3 C. all-purpose flour
4 1/2 t. poppy seeds
1 1/2 t. baking powder
1 1/2 t. kosher salt
Directions for cake layer:
In a mixing bowl, beat eggs, sugar, milk, oil, and extracts.
In a separate bowl combine flour, poppy seeds, baking powder, and salt.
Add to the egg mixture and mix just until combined.
Spread in a greased 15 x 10 x 1-inch pan.
Bake for 20 minutes.
***or until toothpick inserted near the center comes out clean.
Cool on wire rack.
Ingredients for frosting:
1/3 C. butter, melted
3 C. confectioners' sugar
3 T. milk
1/2 t. almond extract
Directions for frosting:
In a mixing bowl, combine the frosting ingredients and beat until smooth.
Frost bars.
Crispy Peanut Butter Bars (no-bake!)
Ingredients for bars:
3/4 C. butter, melted
2 C. graham cracker crumbs
1 1/2 C. peanut butter
2 C. confectioners' sugar
1 C. crispy cereal (optional)
Ingredient for frosting:
1 1/2 C. chocolate chips, melted
Directions:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
In a 2-cup glass measure, melt butter in microwave (usually takes 1 minute).
Add crumbs to melted butter and mix with a fork.
Place mixture in bowl of electric mixer.
Beat in peanut butter until well blended.
Beat in confectioners' sugar until well blended.
*f you are adding in the crispy cereal, carefully mix in at this point.
Spread evenly into pan with an offset spatula.
Frost bars with melted chocolate.
Score the chocolate using a knife (for ease of cutting later).
Refrigerate until chocolate hardens.
Brownie Gooey Butter Bars
Preheat oven to 350
Ingredients for brownie layer:
1 package brownie mix
(mixed according to package directions)
Ingredients for gooey layer:
1 (8 ounce) package cream cheese, at room temp for 30 minutes
2 eggs
1 t. vanilla
4 C. confectioners' sugar
Directions for brownie layer:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Spread brownie mix into pan.
Bake for 24 minutes.
Directions for gooey layer:
Mix cream cheese, confectioners' sugar, vanilla, and eggs together.
Pour cream cheese over baked brownie layer.
Bake for 34-36 minutes or until golden brown.
Magic Bars
Preheat oven to 350
Ingredients for crust:
1 stick butter, melted
2 C. graham cracker crumbs
Directions for crust:
Mix butter and graham crackers together using a fork.
Press evenly into the bottom of a 9 x 13-inch baking dish.
Ingredients for topping:
Add, in order, on top of crust:
1 C. chopped nuts
1 C. white chocolate chips
1 C. chocolate chips
1 C. butterscotch chips
1 C. coconut
1 can sweetened condensed milk
Bake for 22 minutes.
*may need to cover bars halfway through baking time if coconut browns too much.
Lemon Bars
Preheat oven to 350
Ingredients for crust:
2 C. flour
1/2 C. confectioners' sugar
1 C. butter (2 sticks) very cold, cut into tiny pieces
Directions for crust:
Spray a 9 x 13-inch pan with non-stick spray.
Set pan aside.
In a large bowl, whisk flour and confectioners' sugar together.
Add butter and mix into crumbs using your fingers.
Press into 9 x 13-inch pan.
Bake for 20 minutes.
Ingredients for filling:
4 eggs
2 1/4 C. sugar
2/3 C. lemon juice
1/4 C. flour
1/2 t. baking powder
Directions for filling:
Beat 4 eggs until foamy.
Gradually add sugar, and lemon juice.
Beat until smooth and fluffy and sugar is dissolved.
Stir in flour, and baking powder.
Pour over partially baked crust.
Bake 28 minutes longer.
Cool in pan.
Graham Cracker Toffee Bars
Preheat oven to 350
Ingredients:
graham crackers to line 9 x 13-inch baking pan
1 C. brown sugar
1 C. (2 sticks) butter
1 (12 ounce) package chocolate chips
1/2-1 C. chopped nuts
Directions:
Line a 9 x 13 pan with aluminum foil.
Spray foil with non-stick spray.
Place crackers in a single layer, very close together in pan.
Bring brown sugar and butter to a boil.
Simmer 4-5 minutes, stirring constantly
Pour over crackers and spread evenly.
Bake for 8 minutes.
Remove from oven and immediately top with chocolate chips.
Let chocolate chips melt for a few minutes.
When chips are melted, spread evenly over crackers.
Immediately sprinkle chopped nuts over melted chocolate.
Let the toffee sit until the chocolate hardens.
Break into pieces and enjoy!
*Feel free to add any toppings you like!
Pumpkin Gooey Butter Bars
Preheat oven to 350
Ingredients for crust:
1 box yellow cake mix
1 egg
1 stick butter, melted
Ingredients for gooey layer:
1 (8 ounce) package cream cheese, at room temperature
1 (15 ounce) can pumpkin
3 eggs
1 stick butter, softened
1 t. vanilla extract
1 t. cinnamon
1 t. nutmeg
1/2 t. ground cloves
2 C. confectioners' sugar
Directions for crust:
Mix cake mix, egg, and butter together using an electric mixer.
Press into bottom of lightly-greased 9 x 13-inch baking pan
Directions for gooey layer:
In a large bowl, beat the cream cheese and pumpkin until blended.
Add eggs, butter and vanilla and mix well.
Add remaining ingredients and mix well.
Pour over crust.
Bake 40-45 minutes.
Chocolate Chip Cookie Bars
Preheat oven to 350
Ingredients:
2 sticks butter (room temperature, or melted and cooled)
2 C. packed brown sugar
2 eggs, at room temperature
1 t. vanilla
1 t. kosher salt
2 C. all-purpose flour
2 C. chocolate chips (or candy of choice)
Directions:
Line a 9 x 13-inch pan with foil.
Mix butter, brown sugar, eggs, and vanilla in a large bowl.
Add flour, and salt to brown sugar mixture and mix well.
Mix in chocolate chips.
Spread evenly into pan (I use an offset spatula).
Bake 22-24 minutes.
*Don't overbake! These should be soft and chewy.
Peanut Butter and Jelly Bars
Preheat oven to 350
Ingredients:
2 sticks unsalted butter, at room temperature.
1 1/2 C. sugar
1 t. vanilla
2 eggs, at room temperature
2 C. peanut butter (creamy or crunchy)
3 C. flour
1 t. baking powder
1 1/2 C. jelly
Directions:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
In a medium size bowl cream the butter, sugar, vanilla, and eggs
together until well mixed.
Add peanut butter and mix until combined.
Add flour and baking powder and mix until combined.
Spread 2/3 of the dough into the prepared pan.
Spread the jelly evenly over the dough.
Drop small bits of remaining dough evenly over the jelly.
Press down gently.
Bake for 40 minutes.
Brookies
Preheat oven to 350
Ingredients:
1.5-2 pounds prepared chocolate chip cookie dough, softened enough to spread in pan.
1 package brownie mix
(MIXED according to package directions-NOT baked)
Directions:
Line 9 x 13-inch baking pan with foil.
Spray with non-stick spray.
Press chocolate chip cookie dough into bottom of a 9 x 13-inch baking pan.
DO NOT BAKE!
Pour brownie batter on top of cookie dough.
Bake for 28-30 minutes.
Pecan Pie Cheesecake Bars
Preheat oven to 350
Ingredients for the shortbread layer:
1 1/2 C. all-purpose flour
3/4 C. brown sugar, packed
1 stick butter, at room temperature
1/2 C. pecans, finely chopped
Ingredients for the cheesecake layer:
2 (8 ounce) packages of cream cheese, at room temp for 30 minutes
1/2 C. sugar
1/2 C. milk (any type)
1 t. vanilla extract
Ingredients for the pecan pie layer:
3/4 C. brown sugar, packed
1/2 C. corn syrup
1/3 C. butter, melted and cooled slightly
3 eggs, beaten
1 t. vanilla extract
1 1/2 C. pecans, chopped
Directions for the shortbread layer:
Spray a 9 x 13-inch baking dish with non-stick spray.
In a medium bowl, combine flour and brown sugar.
With a pastry blender or your hands (the best tools!) cut in butter
until mixture resembles coarse crumbs.
Stir in pecans.
Press mixture evenly into the bottom of 9 x 13- inch pan.
Bake for 10 minutes.
Directions for the cheesecake layer:
Place cream cheese in bowl of electric mixer.
Beat until smooth.
Beat in sugar.
Beat in milk and vanilla.
Pour cream cheese mixture over shortbread layer.
Spread evenly.
Bake for 15 minutes.
Directions for the pecan pie layer:
Place brown sugar, corn syrup, and butter in a medium bowl and mix well.
Mix in eggs and vanilla.
Mix in pecans.
Pour over cream cheese layer.
Bake for 40 minutes or until cream cheese layer is set.
Top should be a nice golden-brown color.
Oreo Gooey Butter Brownies
Ingredients for brownie layer:
1 package brownie mix
eggs, oil, water as listed on box
Directions for brownie layer:
Line a 9 x 13-inch baking pan with foil.
Spray foil VERY WELL with non-stick spray.
Mix brownie batter according to directions on box.
Pour into pan.
Bake for 24 minutes.
Ingredients for Oreo layer:
Oreos!
Directions for Oreo layer:
Place as many Oreos as you like on top of brownie layer.
I like to line them up right next to each other for lots of
Oreo flavor and crunch.
Ingredients for gooey layer:
1 (8 ounce) package cream cheese, at room temperature
2 eggs
4 C. confectioners' sugar
Directions for gooey layer:
Mix cream cheese and eggs until well blended.
Add confectioners' sugar and mix until completely incorporated.
Pour evenly over brownie layer.
Bake for 30-36 minutes depending on how golden you like them.
(I do not like these bars to be runny so I tend to bake mine a little longer until the middle no longer shakes).
Cool completely.
Remove brownies from pan by lifting the foil along with the brownies.
Carefully peel foil away from brownies (these are very sticky!).
After brownies are cool, sprinkle with confectioners' sugar.
Chocolate Gooey Butter Bars
Preheat oven to 350
Ingredients for cake layer:
1 box chocolate cake mix
1 stick butter, melted
1 egg
Directions for cake layer:
Mix cake mix, butter, and egg together.
Press into bottom of a 9 x 13-inch baking dish.
Ingredients for gooey layer:
2 eggs
1 (8 ounce) package cream cheese, at room temperature
1/3 C. cocoa powder
3 2/3 C. confectioners' sugar
Directions for gooey layer:
Mix eggs and cream cheese until well blended.
Add in cocoa powder and mix slowly.
Slowly add in confectioners' sugar and blend well.
Pour over crust and bake for 28-36 minutes.
Sprinkle with confectioners' sugar when cool.
Date "Brownies" (no bake)
Ingredients for brownies:
2 1/2 C. Medjool Dates (packed lightly into measuring cup)
1 1/2 C. almonds
6 T. cocoa powder
2 t. water
Directions for brownies:
Put all ingredients into a food processor.
Blend until completely smooth.
Line an 8-inch pan with foil.
Spray lightly with non-stick cooking spray.
Press brownies firmly into pan.
Ingredients for frosting:
1/4 C. cocoa powder
1/4 C. agave
2 T. coconut oil, melted
Directions for frosting:
Mix all ingredients together and pour over brownies.
Spread evenly over brownies.
Place pan in refrigerator until firm.
Snickerdoodle Bars
Preheat oven to 350
Ingredients for bars:
3 sticks butter, at room temperature
3 C. brown sugar. packed
3 eggs
1 T. vanilla extract
3 C. all-purpose flour
1 T. cinnamon
Ingredients for cinnamon-sugar topping:
Mix together:
5 t. granulated sugar
1 t. cinnamon
(these measurements are approximate-make to your liking)
* see note at bottom
Directions:
Spray a 9 x 13-inch baking pan with non-stick spray.
Beat butter and brown sugar together.
Mix in the eggs and vanilla.
Mix in the flour and cinnamon until combined.
Scoop batter into pan.
Using an offset spatula, spread batter evenly in pan.
Sprinkle bars generously with cinnamon-sugar.
Bake for 22-24 minutes.
*Note:
My go-to ratio for cinnamon sugar is
1 C. sugar mixed with 1/4 C. cinnamon.
I make this in advance and keep it in a shaker-bottle.
Blueberry - Lemon Gooey Butter Bars
Preheat oven to 350
Ingredients for crust:
1 box yellow cake mix
1 egg
1 stick butter, melted
Ingredients for gooey layer:
2 eggs
1 (8 ounce) package cream cheese, at room temperature
1/2 C. lemon juice
4 C. confectioners' sugar
1 C. fresh blueberries
Directions for crust:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Mix cake mix, egg and butter together.
Press evenly in pan.
Directions for gooey layer:
Mix eggs, cream cheese, vanilla, and lemon juice together.
Mix in confectioners' sugar until well blended.
Pour over crust.
Sprinkle blueberries over filling.
Bake for 50-52 minutes until golden and set.
Blueberry (or Raspberry) Gooey Butter Bars
Preheat oven to 350
Ingredients:
1 box yellow cake mix
1 egg
1 stick butter, melted
Ingredients for gooey layer:
2 eggs
1 (8 ounce) package cream cheese, at room temperature
4 C. confectioners' sugar
1 t. vanilla extract
1 C. blueberry or raspberry puree
Directions for crust:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Mix cake mix, egg, and butter together.
Press evenly in pan.
Directions for gooey layer:
Mix eggs, cream cheese, and vanilla together.
Mix in confectioners' sugar until well blended.
Pour on crust layer.
Drop dollops of blueberry/raspberry puree on top of gooey layer.
Swirl gently with a knife.
Bake for 40-50 minutes depending on how golden you like the bars.
Cool completely before cutting.
Sprinkle with confectioners' sugar.
FLOURLESS Fudge Brownies (Gluten Free)
Preheat oven to 350
Ingredients:
3 C. chocolate chips
1 stick butter, at room temperature
1 1/2 C. sugar
6 eggs, at room temperature
1 T. vanilla extract
3/4 t. kosher salt
1/2 C. cocoa powder
Directions:
Line a 9 x 13-inch baking pan with foil.
Spray foil with non-stick spray.
Place chocolate chips in a 4-cup glass measuring cup.
Microwave for 1 minute.
Stir.
Repeat for 30 second intervals until chocolate is melted.
Stir until smooth.
Set chocolate aside.
In a separate bowl, beat butter, and sugar until well mixed.
Add eggs, one at a time, mixing well after each addition.
Add vanilla, and salt and mix until incorporated.
Carefully mix in cocoa powder.
Add in melted chocolate and beat for 3 minutes until glossy.
Pour batter into pan and spread evenly (I use an offset spatula).
Bake for 30 minutes (do not overbake!).
Just nuts, raisins, and dates
Ingredients:
1 C. nuts
1 C. raisins
1 C. Medjool dates (pitted)
Directions:
Place all ingredients in the bowl of a food processor.
Pulse until dough comes together in a ball.
(Scrape sides as necessary)
Roll into balls, or press into pan.
Crispy Treats
Ingredients:
4 T. butter (1/2 stick)
1/2 C. sweetened condensed milk (optional)
2 (10 ounce) bags mini marshmallows (12 cups)
*Set aside 1 C. marshmallows (to mix in after)
7-8 C. crispy cereal
1/2 C. sprinkles (optional)
Directions:
Spray a 9 x 13-inch pan with non-stick spray.
Spray a sturdy spatula with non-stick spray.
Spray inside of large pot with non-stick spray.
See the "spray" theme here?
Put butter in large pot.
Set pot over lowest heat setting on stove and melt butter.
When butter is melted, add in sweetened condensed milk.
Stir for a few minutes until combined.
Add in marshmallows (NOT the cup you set aside!)
Stir until melted.
Add in crispy cereal.
Mix until cereal is combined with marshmallows.
Add in the 1 C. marshmallows and stir JUST until combined.
You don't want these marshmallows to melt!
Take pot off of heat and stir in sprinkles just until mixed.
Pour mixture into prepared pan and press down gently.
Let set until firm enough to cut (can refrigerate if desired)
Pecan Pie Bars
Preheat oven to 350
Ingredients for crust:
1 3/4 C. flour
1/3 C. brown sugar
3/4 C. butter, melted
1/3 C. chopped pecans
Directions for crust:
Combine flour and brown sugar in a medium bowl.
Add butter and combine with a fork until well blended.
Add pecans and mix.
Pat mixture in the bottom of an ungreased 9 x 13-inch pan.
Bake for 18 minutes.
Ingredients for filling:
2/3 C. brown sugar
6 T. flour
1 t. salt
1 1/2 C. corn syrup (light or dark)
4 eggs
1 t. vanilla extract
1 1/3 C. chopped pecans
Directions for filling:
Whisk brown sugar, flour, and salt together in a medium bowl.
Whisk in eggs, corn syrup, and vanilla.
Mix in pecans.
Pour mixture over partially baked crust.
Bake 30 minutes or until filling is set and golden-brown.
Raspberry Oatmeal Cookie Bars
Preheat oven to 350
Ingredients:
1 C. brown sugar, packed
2 C. flour
1 C. (2 sticks) butter, melted
2 cups rolled oats
1 1/2 C. raspberry jam or pastry filling
(or your favorite flavor)
Directions:
Spray a 9 x 13- inch pan with non-stick spray.
In a large bowl, combine brown sugar and flour.
Blend in the butter using a fork or your fingers.
Blend in oatmeal using your fingers.
Press 3/4 of the mixture into the bottom of 9 x 13 pan.
Carefully spread jam over mixture.
Crumble the remaining oatmeal mixture over the top.
Press gently with your hands to flatten slightly.
Bake for 28 minutes.
Cheesecake Bars
Preheat oven to 350 (then 325)
Ingredients for crust:
3 C. graham cracker crumbs
1/2 C. sugar
10 T. butter, melted
Directions for crust:
Line a 9 x 13-inch pan with foil. Spray foil with nonstick spray.
Mix all crust ingredients together.
Press firmly into pan.
Bake for 10 minutes.
Set aside.
Lower oven temperature to 325
Ingredients for cheesecake:
4 (8 ounce) packages cream cheese, at room temperature
1 1/2 C. sugar
4 eggs, at room temperature
2/3 C. sour cream, at room temperature
1 T. vanilla
Directions for cheesecake:
In the bowl of electric mixer, mix cream cheese and sugar.
Add in eggs, one at a time until incorporated.
Add in sour cream and vanilla and mix well.
Pour filling over crust and spread evenly.
Bake for 44 minutes.
Cool completely, then refrigerate before cutting.
Bars can be topped with fruit filling of choice, if desired.
Sugar Cookie Bars
Preheat oven to 350
Ingredients:
2 sticks butter, at room temperature
2 C. granulated sugar
3 eggs. at room temperature
2 t. vanilla extract
2 t. almond extract
4 C. all-purpose flour
1 t. baking powder
sanding sugar (or sprinkles) for topping
Directions:
Line 9 x 13-inch pan with foil.
Spray foil with non-stick spray.
Set pan aside.
In bowl of electric mixer, beat butter and sugar together.
Add in eggs, one at a time, and mix.
Add in vanilla and almond extract, and mix.
In a separate bowl, whisk flour, and baking powder together.
Slowly mix the flour mixture into the butter mixture.
Only mix until incorporated.
Put dough in pan and spread evenly (an offset spatula works well).
Sprinkle sanding sugar on top.
Press sugar into dough gently using your hand.
Bake for 22 minutes.
Oreo Cheesecake Bars
Preheat oven to 350
Ingredients for crust:
1 stick butter, melted
3 cups Oreo Cookie crumbs
Ingredients for Cheesecake:
4 (8 ounce) packages cream cheese, at room temperature
4 eggs, at room temperature
1 C. sugar
2/3 C. sour cream, at room temperature
1 T. vanilla
6-8 Oreos, broken into small pieces
Directions for crust:
Mix butter and cookie crumbs together.
Press evenly into a foil-lined 9 x 13-inch pan.
Bake for 10 minutes.
Lower oven temperature to 325
Directions for cheesecake:
In the bowl of electric mixer, beat cream cheese.
Add in eggs, one at a time, until incorporated.
Add in sugar, sour cream, and vanilla, and blend well.
Add in Oreos and mix until blended.
Pour into baked crust and spread evenly.
Lightly sprinkle Oreo crumbs on top.
Bake for 44 minutes.
Cool completely, then refrigerate before cutting.
Cosmic Brownies
Preheat oven to 350
Ingredients for brownies:
2 1/2 stick butter
2 1/4 C. granulated sugar
1 3/4 C. Dutch Processed Unsweetened Cocoa Powder
1 T. vanilla extract
4 eggs + 2 egg yolks, at room temperature
2 T. corn syrup
1 1/3 C. flour
2 T. corn starch
1 t. kosher salt
Ingredients for frosting:
1 C. heavy whipping cream (not whipped!)
3 C. chocolate chips
Directions for brownies:
Line a 9 x 13-inch pan with foil.
Spray foil with non-stick spray.
Set pan aside.
In an 8-cup glass measuring cup (or a microwave bowl) melt butter.
(might take 1+ minutes).
Add in the sugar and cocoa powder.
Mix well.
Add in vanilla, eggs, yolks, and corn syrup.
Mix well.
In a separate small bowl, mix together flour, corn starch, and salt.
Mix dry ingredients into chocolate mixture.
Mix only until flour is incorporated.
Pour into prepared pan and spread evenly using an offset spatula.
Bake for 23 minutes.
Set aside to cool completely before frosting.
Directions for frosting:
Pour heavy cream and chocolate chips into an 8-cup glass measuring cup.
Heat for 1 minute.
Whisk together until smooth.
May need 30 seconds to one minute more to fully melt.
Whisk mixture together until smooth.
Pour frosting over cooled brownies and smooth with spatula.
Sprinkle top with Rainbow Crunch Bits.
Cover and refrigerate until cool enough to cut.
