Chocolate Chip Cookie Brownie Bars

Never decide between chocolate chip cookies and brownies again!  A delicious gooey brownie is sandwiched between layers of chocolate chip cookies, leaving you with an irresistible dessert!

Church potlucks are the bomb dot com!  Did I just say that? ...

Anyway, has anyone ever gone hungry at a church potluck?  I haven't!  A couple weeks ago we had lunch after our church service.  There was a ridiculous amount of desserts on the dessert table.  Have you ever noticed that when there are a lot of dessert options, people tend to take about 5 desserts?  At home I only get 1 dessert choice so that's all I take, but when I have a million choices, I'm going to load up!

One of our youth group kids stopped by our table to show off his creation:  a cookie, topped with a brownie, and topped with another cookie.  It was a cookie brownie sandwich! And it looked amazing!  I thought to myself, I could make that...

So I did!  It was my turn to bring dessert for our small group and since this dessert idea was fresh in my mind, I decided this was the perfect time to give it a try.

I spent a good amount of time researching the idea and trying to figure out the best way to make these bars and get the brownie to cook all the way through without burning the bottom layer.  Turns out, this concept hasn't really been done before, so I was on my own.  I thought about it for a while before deciding that it would be best to bake the bars in steps.  I baked the bottom cookie dough layer and brownie layer for about 20 minutes before adding on the top cookie layer.  The brownie layer turned out perfectly gooey, but not under-baked, and the cookie dough layer wasn't over-baked.  Win!

So next time you have a craving for chocolate chip cookies and brownies, whip up a batch of these bars, then you won't have to choose between the two!

Chocolate Chip Cookie Brownie Bars

Makes one 9x13" pan, about 24 servings

Ingredients:
1 boxed brownie mix, plus ingredients to prepare it
1/3 cup shortening
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1 cup chocolate chips


1.  Prepare brownie mix as directed on the box.  Set aside.

2.  Cream together the shortening, butter, and sugars.

3.  Add in the egg and vanilla and mix well.

4.  Stir in the flour and baking soda until completely incorporated.

5.  Add in the chocolate chips and stir to combine.

6.  Divide the cookie dough in half.  Place half in the fridge to chill.  Press the other half into a greased 9x13" pan.

7.  Pour the brownie batter over the cookie dough.

8.  Bake at 350 for 20 minutes.  The edges of the brownie should be baked.

9.  When there's about 3 minutes of baking time left, take the other half of the cookie dough out of the fridge.  Place between 2 sheets of plastic wrap and use your hands (or a rolling pin) to press the dough into a rectangle approximately 9x13".

10.  Remove the pan from the oven and place the flattened cookie dough on top of the brownie.  If it breaks a little or doesn't fit perfectly, that's okay!

11.  Return to oven and bake for an additional 20-25 minutes, until the brownie is baked all the way through and the cookie layer is brown.

Cool completely before cutting into squares.  Cover with plastic wrap and store at room temperature.

Sweet and Salty Peanut Granola Bars

These Sweet and Salty Peanut Granola Bars are a delicious on-the-go snack. They're full of protein to keep you going all morning long!

What a week!  I apologize for the sporadic posts here this week.  Our internet has been acting wonky.  It works well during the day, but for some reason at night it doesn't seem to work.  Of course, I do most of my blog writing at night, and when I can't get on to schedule posts I am stuck!  We're working on figuring out a solution: buying a new router or switching internet providers.  In the meantime, I'll post as often as I can get the internet to work.

To add to the stress of the week, Summer has been teething and it's causing her to not act like herself.  She's incredibly clingy and somewhat irritable.  Definitely not my typically happy baby.  I can see her right incisor showing through the top of her gum, but it has yet to poke through.  In the meantime, I'm giving her lots of teething toys, teething tablets, and plently of cuddles.  It's hard to be a baby...

While I'm dealing with all the stressors of life (did I mention my car wouldn't start yesterday morning?), I don't have time or energy to make healthy food choices.  I turn to quick freezer meals for lunch, cookies for snack, and fast food for dinner.  Since I know that isn't good for me, I'm trying to be intentional about making healthier choices.

One of the ways I've been successful is by creating this homemade version of one of my favorite granola bars.  I've been hooked since I bought my first box a few months back and I eat a granola bar every day for my morning snack.  One day I decided that I could probably make my own granola bar and it would be healthier and tastier than the one I was buying.  I whipped up this batch during nap time (though it was easy enough, I could have done it while Summer was playing) and I was impressed by the taste of them.  I haven'te done a calorie comparision between these homemade bars and the storebought ones, but I know the ingredients in these bars are much better for me!  Mike and my dad also gave these bars two thumbs up, so I know they're a winner!

Sweet and Salty Peanut Granola Bars

Makes 1 9x13" pan

Ingredients:
1 cup peanut butter
1/3 cup agave nectar
1 cup peanuts
1 cup oats
2 cups cheerios
3/4 cup peanut butter
3 Tablespoons coconut oil

1.  In a large microwave safe bowl, combine the peanut butter and agave nectar.  Microwave for 30 seconds to melt peanut butter and then stir until smooth.

2.  Add the peanuts, oats, and cheerios and stir until coated.

3.  Press mixture into a greased 9x13" pan.

4.  In a small microwave safe bowl, combine the peanut butter an coconut oil.  Microwave for 30 seconds and then additional 10 second increments until the coconut oil is melted.  Stir until smooth.

5.  Use a spatula to spread the peanut butter mixture over the bars.

6.  Refrigerate until the topping is set, then cut into bars and serve.

Store in an airtight container in the fridge to prevent topping from melting.

Biscoff Sugar Cookie Bars

A simple sugar cookie base, topped with cookie butter and chocolate.  This sweet treat is sure to be a favorite snack!

Mike and I are part of a small group at our church.  There are two other couples in our group and we meet about every other week.  When we meet, the host prepares dinner and the other two couples provide a salad or a dessert.  I typically volunteer to bring the dessert because it's one of my favorite things to make.  I like to try new things with our small group, and I also appreciate having other people eat the desserts so I don't have a whole pan of sweets tempting me at home!

Last week I was searching through my Pinterest account, trying to find a dessert to make.  I wanted something pretty easy since Friday was busy and I didn't have a lot of time to make a dessert.  When I came across the Biscoff Sugar Cookie Bars, I stopped searching.  Mike is still obsessed with Biscoff Spread, so I had a feeling this dessert would be a hit!

When I made this recipe, I apparently didn't read the directions carefully enough, so I used 2 cups of chocolate chips in my chocolate layer.  While it was still delicious, I would recommend using just 1 cup because otherwise the chocolate is quite overpowering.

These bars were the perfect dessert for our small group, but I think next time I'll have to make a pan just for Mike and me!

Biscoff Sugar Cookie Bars

Makes 1 9x13" pan, approximately 20 bars (depending how you cut them)

Ingredients:
1 Sugar Cookie Mix , plus ingredients to make it
2 sticks butter, divided
1 cup Biscoff Cookie Butter Spread
1/2 cup powdered sugar
1 cup chocolate chips

1.  In a mixing bowl, prepare the sugar cookie mix according to the package directions.

2.  Press sugar cookie dough into a greased 9x13" pan and bake at 350 for 20 minutes.

3.  Cool the cookie bars on the counter for 10 minutes and then refrigerate for 30 minutes.

4.  While the cookie bars are cooling, prepare the cookie butter layer:  Soften the butter in the microwave for about 10 seconds.

5.  Add in the cookie butter and microwave for 30 seconds, until melted.

6.  Beat in the powdered sugar until smooth.

7.  Spread the cookie butter evenly over the cooled cookie bars.  Return to the fridge.

8.  Melt the remaining stick of butter with the chocolate chips in a microwave safe bowl.

9.  Spread the chocolate layer over the cookie butter layer.  Return to fridge to cool until the chocolate is set.

10.  Bring the bars to room temperature before cutting so the chocolate layer doesn't crack.  Store covered at room temperature or in the fridge.

Source:  Wine and Glue

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Scotcheroos

Sometimes simple really is better.  As much as I love to mess with recipes and make them unique, there's something special about a simple recipe.

Earlier this month, one of my good friends graduated from high school.  Yes, she might be 6 years younger than me, but we've never really noticed the age difference.  She asked me if I would help her prepare some of the snacks for her graduation open house.  We spent an evening making about 150 cupcakes and 4 big pans of scotcheroos.

It had been a long time since I'd had a scotcheroo, much less made them, but by the end of the night I had the recipe memorized.  The next day, all I could think about was scotcheroos.  It was a regular craving, multiplied by a pregnancy craving and I knew I had to have them!  I ventured to the basement to see if we had the ingredients to make a batch and surprisingly I did.  (I was worried I would not have the butterscotch chips.)  I was able to put together a batch before I left for work in the morning and by time I got home they were hardened and I could enjoy a big piece!

Scotcheroos

Makes 1 9x13" pan

Ingredients:
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups Rice Krispies cereal
1 cup chocolate chips
1 cup butterscotch chips

1.  In a large saucepan, combine the sugar and corn syrup.  Heat over medium heat, stirring constantly, until the sugar is dissolved.  Continue stirring occasionally until the mixture begins to boil.

2.  Remove the sugar mixture from the heat and stir in the peanut butter.

3.  Add the cereal to the mixture and stir gently until the cereal is completely coated.

4.  Press the cereal mixture into a greased 9x13" pan.

5.  In a small saucepan, melt the chocolate chips and butterscotch chips, stirring until smooth.

6.  Spread the chocolate mixture over the cereal bars.

7.  Cool the bars for approximately 2 hours before cutting them.

Store, covered, at room temperature.

S'mores Bars

Do you ever get started on making a recipe only to find out you're out a few key ingredients?  Yeah, that's happened to me a few times recently.  I blame pregnancy brain--I rarely run out of ingredients like flour and sugar, but last night I got started making some muffins and discovered I had less than a cup of sugar left!  Yikes!  Thankfully, I had a stash of vanilla sugar I was able to use, but still, who runs out of sugar?

Mike and I recently became part of a couple's small group at our church.  We've started meeting together every other week, and we take turns hosting.  The hosts provide the main dish and the other two couples bring a side or dessert.  Last time, I offered to bring a dessert.  I had a specific dessert in mind that I wanted to make, but of course, I didn't have one of the key ingredients--Nutter Butter Cookies.  (And that's a hard thing to substitute!)  So I went to plan B, only to go to the basement pantry and discover that I was out of yet another key ingredient!  Fail.

So I continued on to find a dessert that I knew I had everything in the house for.  This time I was successful!  They say the third time's the charm, and that certainly was the case with this dessert.  I had pinned these S'mores  Bars a while back and I'm so glad that I finally got around to making them.  They were the perfect combination of crunchy, sweet, and gooey!  Our small group loved these bars and I see them making their appearance at many events this summer!

S'mores Bars

Makes 16 bars

Ingredients:
3/4 cups graham cracker crumbs
4 Tablespoons butter, melted
3/4 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1-1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
3/4 cup mini marshmallows, divided
1 regular sized Hershey chocolate bar

1.  Line an 8x8" pan with parchment paper.

2.  In a small bowl, combine graham cracker crumbs and melted butter.  Place in the bottom of the prepared pan and press down to form a crust.

3.  In a medium bowl, beat the softened butter and sugars until fluffy.

4.  Add in the egg and vanilla and mix.

5.  Add flour, baking soda, and salt to the wet mixture and mix until combined.

6.  Fold in chocolate chips and marshmallows until evenly distributed.

7.  Spoon the cookie dough on top of the graham cracker crust as evenly as possible.  (I found it was easier to use my fingers to flatten it out.

8.  Bake at 350 for 20-23 minutes, until the bars are set.

9.  About 5 minutes before the bars are done baking, sprinkle the marshmallows on top and return the bars to the oven to finish baking.

10.  Break the chocolate bar into pieces and place on top of the baked bars.  Let the bars cool completely before cutting.

Source: Chocolate, Chocolate, and More

Spring Caramel Cheerios Bars

It's Spring!  Well, at least, the calendar says it's Spring.  The snow and temperature outside seem to have missed that memo this year. 

I decided that I needed some Spring in my life so I decided to make some Spring treats.  Enter Easter Candy! I love Chocolate Covered Cadbury Eggs and the colors are perfect for Spring.  I picked up a giant bag at the bulk store a couple weeks ago and it's been sitting on my counter taunting me ever since then!  These bars were a great use for a few of these candies.

Spring brings changes as well all know.  This week, a big change was announced for the blogging community.  Effective in July, Google Reader is going away.  I decided to make the change to Bloglovin' and I'd like to encourage you to do the same.  Be sure to follow me on Bloglovin' (see the link to the left), and leave me a link so I can follow you back! Here are some links to articles that tell a little more about the switch and how to do it:
9 Reasons You Should be on Bloglovin'
A Bloglovin' Tutorial
How to Move From Google Reader to Bloglovin'

Caramel Cheerios Bars

Makes 15 large bars

Ingredients:
6 cups Cheerios cereal
1 (14 ounce) bag caramels, unwrapped
1 Tablespoon water
1 cup Chocolate Covered Cadbury Eggs
1/4 cup white chocolate chips

1.  Measure cereal into a medium mixing bowl.

2.  Place unwrapped caramels and water in a small microwave-safe mixing bowl.

3.  Microwave caramels on high for 1 minute and then stir.  Microwave 1 minute more and stir until smooth.

4.  Pour the caramel over the cereal and stir to coat the cereal.

5.  Press the cereal into a greased 9x13" pan.

6.  Press the Cadbury Eggs onto the top of the bars.

7.  Place the white chocolate chips in a small microwave-safe bowl and microwave for 30 seconds.  Stir and microwave for 15 more seconds.

8.  Drizzle the melted chocolate over the cereal bars.

9.  Allow the bars to cool and chocolate to harden, at least 1 hour, before cutting into squares.

Biscoff Bars

On Saturday, Mike and I finished putting together our nursery furniture.  We bought a 4 piece set about a month ago, and we've been putting together about one piece each week.  We've had quite the adventure setting it up, and I think we're both happy it's finally finished!

The first day we opened up the box of pieces, we were completely astounded by all the little parts and the lack of instructions.  Seriously, we couldn't find the instructions anywhere.  Thankfully, we were able to print off a copy from the company's website.  Then we began to set up the dresser and realized how useless the instructions were.  All they had were diagrams, but they were hard to decipher and were not always clear.  We had the dresser about halfway done before we realized we had put the left side on the right side and needed to take it apart and restart.

Of course, the instructions just told you to attach part A to part B.  There were no words to tell you to that those pieces needed to go on the right side, not the left side.  The only way to tell was through trial and error.  Unfortunately, we ran into this issue with the crib and the changing table as well.

Let's just say that by time we finished with the changing table on Saturday, we were thrilled to be finished with the stress of putting the furniture together.

Thankfully, I had just the dessert we needed to wipe away our stress.  Everyone knows desserts is stressed spelled backwards!  I chose these Biscoff Bars after browsing through Jennifer's blog, Mother Thyme, for this month's Secret Recipe Club.  Her blog is filled with stunning pictures and delicious foods.  My list of recipes was long, but these Biscoff Bars won the spot at the top of the list.

The Biscoff flavor really shined through in these bars.  The chocolate chips added the perfect amount of sweetness.  I didn't have enough Biscoff cookies in the house, so I eliminated the crust and just went with the bars for this recipe.  These were a hit in our house and I'll certainly be making them again!

Biscoff Bars

Makes 9 bars

Ingredients:
5 Tablespoons butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup Biscoff spread
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips

1.  In a large bowl, cream together the butter and sugar using an electric mixer.

2.  Beat in the eggs.

3.  Add the vanilla and Biscoff spread and beat until the mixture is creamy.

4.  Stir in the flour, salt, and baking powder and mix until it's all combined.

5.  Fold in chocolate chips.

6.  Spread the batter into a greased 8x8" baking pan.

7.  Bake at 350 for 45-50 minutes, until a toothpick inserted in the center of the bars comes out clean.

Cool bars completely before cutting into them.

Source:  Mother Thyme