Things have been just hopping here at my house! We’ve had almost steady company for a few weeks now – mostly kids.

That means I’ve served up a lot of food.

A lot.

Being the good aunt that I am – that means every meal needs a sweet treat!

And – since it was so hot – I didn’t want to run my oven. So we’ve been enjoying lots of no-bake and little bake bars.

Dagmar and her cousin Molly found this recipe in one of my Taste of Home cookbooks and whipped them up one afternoon.

Several giggles and BLT’S (bites, licks and tastes) later – they presented us with these yummy bars.

Crunchy Marshmallow Bars

1/2 cup butter or margarine
2/3 cup packed brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 – 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 butter or margarine
1 package (10 ounces) peanut butter chips
2 teaspoons vanilla extract
2 cups Rice Krispies
1 cup salted peanuts
1 cup plain M & M’s

Cream together the butter and brown sugar. beat in the egg yolks and vanilla. Combine the flour, baking powder, salt, and baking soda. Gradually add to the creamed mixture until it resembles course crumbs (do not overmix).

Press into a greased 9 x 13 inch baking pan. bake at 350 degrees for 12-14 minutes or until golden brown.

Immediately sprinkle with marshmallows and bake another 2-3 minutes or until the marshmallows are puffed. Cool on a wire rack.

Combine the corn syrup, butter, and peanut butter chips in a saucepan. Cook and stir over medium heat until the chips are melted and the mixture is smooth. Remove from heat.

Stir in the vanilla, cereal, nuts and M & M’s. Spread over the crust.

Cool before cutting and serving.

Enjoy!

So I was very excited to find this recipe for a chocolate macaroon.  Oh my! Let’s just add some gooey melted chocolate and walnuts to the coconut!

It went together fast and disappeared fast!

I loved them best hot from the oven while the chocolate was still melting and the coconut was toasted and crunchy.

Chocolate Macaroon Bars

1 (18.25 ounce) package chocolate cake mix
1/3 cup butter softened
2 eggs, divided
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
1-1/3 cup flaked, sweetened coconut, divided
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg until mixture is crumbly. Press firmly into a greased 9 x 13 inch baking pan. In medium bowl, combine condensed milk, 1 egg, and vanilla extract; stir in the chocolate chips, 1 cup coconut, and walnuts.

Spread over mixture in baking pan. Top with remaining coconut. Bake for 30 to 40 minutes or until golden brown.

Cool completely in pan before cutting into bars.

Are you hungry yet?

We were going to some friends to enjoy homemade pizza – but since the snow plow hasn’t been by yet, and the snow keeps falling, we’ll  stay at home.

It’s going to be another one of those snowy – stay – in – and watch a movie – kind of family nights.

Perfect for cuddling, and quilts, and of course – chocolate!

But then – every night is perfect for chocolate!

These yummy treats were fast and easy to make – and won’t last long!

Chocolate Toffee Bars

Crust:

1 cup flour
1/2 packed brown sugar
1/2 cup butter or margarine (softened)

Topping;

1 cup packed brown sugar
2 tablespoons flour
1 teaspoon baking powder
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (we used walnuts)

For the crust: Mix together the flour and brown sugar. Cut in the butter until crumbs are formed. Press into the bottom of an ungreased 9 x 13 inch pan.

Bake at 350 degrees for about 8-10 minutes or until lightly browned.

Let the crust cool slightly while mixing up the topping.

Mix the brown sugar, flour, eggs, and baking powder until well-blended. Stir in the chocolate chips and the nuts.

Pour the topping evenly over the crust. Bake at 375 degrees for 18 – 20 minutes longer or until it is a deep golden brown and the center is set.

Cool completely before cutting and indulging!

Enjoy!

I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday fun!

Many, many Christmas’s ago (almost 20 I think!) my sister brought home a tall, blond fella that she had taken a shine to.

Seems he liked her just fine too – and a few years later he married her and they’ve been together every since.

But back to that first Christmas – this tall blond fella brought along some gooey wonderful brownies to share. I don’t know if  he was trying to win “brownie points” (sorry – I couldn’t resist!) or even if my sister tipped him off to how much the entire family loves chocolate – but at any rate – these were a BIG hit.

And have been ever since.

Our family calls them “Peacemakers” – although the last piece has been known to cause conflict!

Peacemakers (Caramel-Pecan Brownies)

1 box German chocolate cake mix
1 bag of chocolate chips (12 ounces)
1 bag (14 oz.) Kraft caramels
1 small can evaporate milk (6ounces)
1 package of pecans (you can substitute walnuts)
3/4 cup margarine (softened)

Combine the cake mix, margarine, 1/3 cup of the milk. Stir in the nuts. Spread 1/2 of this mixture in the bottom of a greased 9 x 13 inch pan. Bake at 350 degrees for 6 minutes.

Meanwhile, melt the caramels and the rest of the milk (1/3 cup) in the microwave.

Sprinkle the chocolate chips over the brownie base and pour the caramel over the top. Put the rest of the cake mix on the top in spots and pat down.

Bake for 15-18 minutes.

Cool thoroughly before cutting.

Enjoy!

I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday Fun!

They are one of the first things I make after Thanksgiving and we enjoy them through-out the holidays.

Imagine my shock when I discovered <gasp> that we had run out before Christmas.

Time was slipping by and I didn’t see how I could possibly make another batch. But a quick flip through my recipe file yielded this yummy substitute. The peanut butter base is very similar to the innards of a peanut butter ball and it was super quick to whip together!

Peanut Butter Bars
(recipe from my sweet and wonderful niece Sarah!)

1 cup butter
1 cup peanut butter
1 cup crushed graham crackers
4 cups powdered sugar
2 cups chocolate chips

Melt the butter. Add the peanut butter, graham crackers and powdered sugar.

Spread out on an ungreased jelly roll pan. (Your hands work best for this part!)

Melt the 2 cups of chocolate chips and spread over the peanut butter base.

Cool in refrigerator for about an hour or until the chocolate is set. Cut into small squares.

Enjoy!

But I wanted a rich thick brownie, not the cake-like brownies that I associate with one baked in a sheet cake pan.

But the recipes I found all called for almost a pound of butter! Sorry – but I am way to cheap and calorie conscious for that.

So I improvised.

I substituted peanut butter for some butter called for. The result? A really yummy peanut butter lovers dream brownie with a hint of nutrition!  Those teenage boys loved them!

Chocolate Peanut Butter Brownies

3/4 cup butter or margarine, softened
1/2 cup peanut butter
2 cups sugar
2 eggs
2 teaspoon vanilla extract
2 cup all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cup (12-ounce package) peanut butter chips
1 cup chocolate chips

Heat your oven to 350 degrees. Grease 15-1/2 X 10-1/2 X 1-inch jelly-roll pan. In large mixing bowl beat butter, peanut butter and sugar until light and fluffy. Add the eggs and vanilla; mixing well.

In a separate bowl combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips.

Spread batter into prepared pans and bake 20 minutes or until set. Cool completely; cut into bars.

Makes about 4 dozen bars.

Enjoy!

A gooey chocolate brownie base with a crunchy, nutty, chocolate topping, these were a real hit in  my family!

I seriously considered hiding them from the children in my secret place deep in the freezer – but I refrained. At least I shared some!

Chocolate Streusal Bars
From the Hershey’s Chocolate Cookbook (a must have cookbook for the serious chocolate lover!)

1-3/4 cups all-purpose flour
1 cup sugar
1/4 cup HERSHEY’S Cocoa
1/2 cup (1 stick) butter or margarine
1 egg
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
2 cups (12 ounce package) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips, divided
1 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13X9X2-inch baking pan.

Stir together flour, sugar, and cocoa in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Set aside 1-1/2 cups mixture. Press remaining mixture onto bottom of prepared pan.

Bake 10 minutes. Meanwhile, place sweetened condensed milk and 1 cup chocolate chips in medium microwave-safe bowl; stir. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; pour over crust. Add nuts and remaining chips to reserved crumb mixture. Sprinkle over top.

Bake an additional 25 to 30 minutes or until center is almost set. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars.

Enjoy!

Our daughter was baking a cake and had some sweetened condensed milk left. Rather than put it in the refrigerator, where it would probably get lost & forgotten, she whipped up these Bachelor Bars. They are named because easy to make with few ingredients! They look & taste yummy enough to impress anyone! (She halved the recipe and put them in a 8″x 8″ pan.)

Bachelor Bars

(From Sandy’s Kitchen)

• 1 packet graham crackers

• 1 stick butter or margarine

• 1 can sweetened condensed milk

• 1 cup coconut

• 1 cup chocolate chips

• 1 cup butterscotch chips

Melt the butter/margarine. Crush the graham crackers and put in bottom of 9”x13” pan. Pour melted butter/margarine over the crackers, mix and pat into bottom of pan. Pour milk over graham crackers. Pat coconut into the milk. Sprinkle chips over ingredients. Bake 350 ° for 20-25 minutes. Let cool. Bars will thicken as they cool. Cut & serve. Leftovers do freeze well.

Till next time!
Nana

Gooey and crunchy, they satisfied a deep craving!

I would definitely recommend keeping these in the fridge as the marshmallow layer does tend to get soft and start to run – which is messy but provides some excellent finger licking goodness!

Chocolate Marshmallow Brownies

1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 tablespoons baking cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
1 jar (7 ounce) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) chocolate chips
3 cups Rice Krispies

Cream together the butter and sugar until fluffy. Beat in eggs and vanilla.

In a separate bowl combine the flour,cocoa, and salt. Gradually add it to the creamed mixture. Spread into a greased 9 x 13  pan and bake at 350 degrees for 25 minutes.

Cool completely.

Spread marshamllow creme over the cooled brownies.

In a small saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from heat and add the Rice Krispies, stirring to coat.

Spread the chocolate mixture carefully over the marshmallow creme and chill before cutting.

Enjoy!

I’m nuts about nuts.

This was not something that I was born with. When I was growing up the only nuts in our home were the peanuts in our Christmas bags from Santa Claus and the black walnuts that we got free from grandpa and grandma.

Peanuts I like, black walnuts are another story.

I remember well my first English walnut. So mild and delicious! Then I was introduced to pecans and almonds and even cashews! I was in love! There was an entire nutty world out there for me to discover!

This recipe includes both of my favorites – chocolate and nuts!

Chocolate Fudge Pecan Pie Bars

2 2/3 cups flour
1 1/4 cups brown sugar, packed
1 cup butter or margarine
4 eggs
1 cup corn syrup
4 ounces unsweetened chocolate (melted)
2 teaspoons vanilla
1/2 teaspoon salt
2 cups coarsely chopped pecans

Mix together the flour with 1/4 cup of brown sugar. Using a pastry blender or 2 knives in a scissors motion, cut in butter until the mixture has the texture of coarse crumbs.

Press into the bottom of a greased 15 x 10 inch jelly roll pan. Bake at 350 degrees for 1 to 15 minutes.

In a separate bowl beat eggs, corn syrup, 1 cup brown sugar, melted chocolate, vanilla and salt.

Stir in the nuts and pour the mixture over the warm crust.

Bake another 20-25 minutes or until the filling is set. Cool completely.

I didn’t have pecans, but substituted a mixture of walnuts and almonds.

Delicious!