Gooey Cookies and Cream Chocolate Cake Bars

I made these brownies the other night for a BBQ with my friend and her family, we ate them so fast that I couldn't even get a picture of them.  They were so gooey and delicious...we ate them right out of the pan!! 

 

Gooey Cookies and Cream Chocolate Cake Bars

1 Devils Food Cake Mix
8 tablespoons (1 stick) unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips
14 ounce can sweetened condensed milk
14 Oreo Cookies, broken into bite size pieces
1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.
2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies.
3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.
4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil. Let cool completely, remove foil from pan, then cut into squares. I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

recipe and picture both come from Picky Palate

Carrot Zucchini Bars with lemon cream cheese frosting

 These Zucchini bars have become a favorite.  I have even been leaving out the carrot and just adding more zucchini!  The lemon in the frosting gives it the perfect taste!!

 
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest

1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients.  Then fold in the carrot, zucchini, and walnuts
2. In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.
3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy.  Spread or pipe the frosting over the cooled bars.  Makes 36 bars.

Key Lime Swirl Cheesecake Bars

Cheesecake is one of my most favorite desserts!  I am always on the hunt for new recipes to try out!!  This one way a hit!

Key Lime Swirl Cheesecake Bars

Crust: 2 cups graham crackers 8 tbsp (1 US stick) unsalted butter, melted Preheat oven to 325 degrees. Line a 10x10 pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely. Filling: 2 bricks (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs plus one large egg white 1/2 cup sour cream 1 tsp vanilla 2 tbsp all purpose flour 3/4 cup prepared lime curd, divided (recipe below) Liquid green food coloring Liquid yellow food coloring Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside. Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust. Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use a skewer to swirl the mixtures together to create a marbleized effect. Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving. Lime Curd 8 tbsp (1 US. stick) unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 1/3 cup plus 4 tbsp. fresh lime juice Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal. Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Chewy Chocolate Peanut Butter Bars

It is no secret how much I love chocolate and peanut butter!  So here is another keeper!!

INGREDIENTS


1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 cup creamy peanut butter
1 14 oz can sweetened condensed milk
1 teaspoon vanilla
3 egg yolks
1 cup Mini (the TINY kind) peanut butter cups

1 can chocolate frosting + 2 TBS peanut butter for topping.


Preheat oven to 350. Line a 9x13 inch pan with foil and spray with non-stick spray.
(i never foil my pan, it works our fine...i find it such a waste of foil.)


Press sugar cookie dough evenly into bottom of the pan and bake for 10 minutes.


While it's baking, mix sweetened condensed milk, egg yolks, vanilla and peanut butter in a medium bowl until smooth. Fold in peanut butter cups. Spoon mixture over crust and spread carefully.


Bake 20-25 minutes or until center is set. Allow to cool on a cooling rack. Peel wrapper off of canned frosting and place uncovered in the microwave. Microwave, stirring every 10 seconds until pourable but still thick. Stir in 2 TBS peanut butter and pour over bars. Spread evenly.


Place in the refrigerator to set. Once firm, remove foil and cut into squares.

Heart Attack Bars

DELICIOUS!!!
Gooey caramel and chocolatey goodness!
Tell yourself it's "kinda" healthy, cuz it has oats. :)
Another family hit.

Ingredients:

• 1 1/2 cup flour
• 1 1/2 cup old fashion oats
• 1/4 tsp salt
• 1 1/2 cup brown sugar, packed
• 1/2 tsp Baking soda
• 1 1/8 cup butter, melted
• 14 oz caramels 
• 1/3 cup heavy whipping cream
• 12 oz Milk choc chips (I don't use the whole thing, I like mine more caramely than chocolatey)

Directions:

• In large bowl, combine flour, oats, salt, brown sugar, B. soda, and butter.
• Press 1/2-3/4 of the mix into the bottom of 9x13 pan. Bake at 350 for 10-15 minutes.

• Melt caramels and cream in sauce pan over low heat.
• Sprinkle choc chips over baked mix and top with melted caramel mix.

 

• Sprinkle remaining cookie mix on top.
• Bake at 350 for 15 minutes. Cool completely.

Enjoy!

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

These bars are to die for!!  I loved them.  I will definatly be making these again!!

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Cookies and Cream Cheesecake bars

I love a good cheesecake dessert, this did not disappoint!

I got this recipe from RecipeGirl.com I am being lazy, it is a long recipe so go HERE to print it out. The only thing I did different was I didn't use oreo's, just some off brand of chocolate cream filled cookie!

No Bake Reese's Peanut Butter Bars!

I love anything peanut butter and chocolate!! These hit the spot and everybody loved them!!
No Bake Reece's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

*Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!

I used the tip when I made these. Also I would cut some of the powdered sugar out, they were really sweet! I got the recipe off of http://www.ourbestbites.com - love this website!!