Funfetti Gooey Bars

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Ingredients

  • 1 yellow cake mix
  • 1 stick (1/2 cup) butter, softened
  • 1 egg
  • 2/3 cup sprinkles, divided
  • 1/2 cup (from a 14 ounce can) sweetened condensed milk
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 9×9” pan with foil and spray liberally with cooking spray.
  2. Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms. Add 1/3 cup sprinkles and stir until incorporated.
  3. Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
  4. Bake bars for about 30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut. Optional: eat straight from pan with a fork.

Turtle Cookie Bars

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Crust:

2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup butter, softened

2nd Layer

1 cup pecan halves or chopped pecans

2/3 cup butter

1/2 cup firmly packed brown sugar

1 cup milk chocolate morsels

Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13×9 inch pan.

Arrange pecans over crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.

Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

Triple Peanut Butter Monster Cookie Bars

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Ingredients:

1/2 cup unsalted butter (1 stick), melted

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

heaping 1/2 cup creamy peanut butter (use Jif, Skippy, etc.; don’t use homemade or natural – too runny)

1 cup all-purpose flour

1 cup Peanut Butter M&Ms (or Peanut, Plain, or favorite variety)

3/4 cup semi-sweet chocolate chips or chunks, or a combination

1/2 cup Reese’s Peanut Butter Chips

1/3 cup Heath Bar Toffee Bits

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the peanut butter and whisk or stir until smooth and incorporated.
  5. Add the flour and stir until just combined, don’t overmix.
  6. Add all remaining add-ins and fold to incorporate.
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula. I like to strategically place a few M&Ms on the top of the batter for a nice visual effect.
  8. Bake for about 25 minutes, or until top is set. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Reeses peanut butter no-bake bars

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Ingredients

  • 1 cup salted butter (melted)
  • 2 cups keebler graham cracker crumbs
  • 1/4 cup brown sugar
  • 1 3/4 cup powdered sugar
  • 1 cup peanut butter
  • 1/2 tsp. vanilla
  • 1 (11 oz) bag milk chocolate chips

Instructions

  1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
  2. Pour peanut butter mixture into a 9×13 pan.
  3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
  4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

Peanut Butter Chocolate Chip Blondies

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Ingredients

1/2 stick unsalted butter

1 cup brown sugar

1/4 cup natural peanut butter

1 egg

1/2 teaspoon vanilla extract

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1/4 cup milk or semi-sweet chocolate chips (I probably used closer to 1/2 cup!)

Method

Preheat the oven to 350°F. Grease an 8×8″ square pan and set aside.

In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool.

Meanwhile, combine the flour, baking powder, baking soda and salt in a large mixing bowl.

Add the egg to the butter & sugar mixture and mix well. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter. Fold in half the chocolate chips, reserving the rest for sprinkling on top.

Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the chocolate chips and lightly press them into the batter.

Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into squares and serve.

Easy No Bake Peanut Butter Bars Recipe

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Ingredients

1 cup butter melted

2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)

2 cups confectioners’ sugar (aka powdered sugar)

1 cup + 4 tablespoons peanut butter

1 1/2 cups milk chocolate chips

Directions

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Chocolate Peanut Butter Bars

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2 cups quick-cooking oats

1 3/4 cups firmly packed light brown sugar

1 1/2 cups All Purpose Flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter

1/2 cup chopped peanuts

1 cup (6 oz. pkg.) semi-sweet chocolate chips

1 large egg, beaten

1 (14 oz.) can Sweetened Condensed Milk

1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs.

Cherry Pie Bars

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Ingredients:

1 cup butter, softened

2 cups sugar

4 eggs

1 tsp vanilla extract

1/4 tsp almond extract

3 cups all-purpose flour

1 tsp salt

1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze

1 cup powdered sugar

1/2 tsp vanilla extract

1/2 tsp almond extract

2 Tbs milk

  1. Cream together butter and sugar.  Add eggs and beat well.  Beat in extracts.
  2. In a separate bowl combine flour and salt.  Add to the creamed mixture.  Mix until combined.
  3. Grease a 15x10x1 pan or 9×13, whichever one you decide to use.  Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes)  Spread with pie filling.  Drop remaining batter on top of pie filling.
  4. Bake at 350 for 30-35 minutes or until toothpick comes clean.  Cool on wire rack.  Combine glaze ingredients and drizzle over the bars.