cookie bars

Scotcharoos

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The Scotcharoo recipe was originally printed on the side of a Rice Krispies box in the mid 1960s.  That recipe became an instant classic, but we’ve updated our version to make it even better!  One of the best things about these treats is that they’re the perfect dessert for a hot summer night when you don’t want to turn on your oven. Our version adds the perfect amount of gooeyness that we always thought was missing from the original recipe.   Even if you once thought you didn’t love Scotcharoos, we think you’ll love ours. Make them when you want something sweet that also has a sense of nostalgia!   ~Kathy

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1 c. creamy peanut butter

1 c. plus 1 T. light corn syrup

¾ c. firmly packed brown sugar

3 T. butter

1/8 tsp. salt

½ tsp. vanilla

1 c. miniature marshmallows

5 c. Rice Krispies cereal

1 c. chocolate chips (I prefer milk chocolate, but semi-sweet would work fine)

½ c. butterscotch chips

Instructions:

Spray a 9×13 pan with non-stick spray.

In a heavy large pot combine the peanut butter, corn syrup, brown sugar, butter and salt. Place over medium high heat. Stir continuously; the sugar should completely dissolved and the mixture should be smooth and creamy. Remove from heat just as it begins to bubble. Immediately add marshmallows and vanilla. Stir until they are completely incorporated. Add rice cereal and mix carefully to completely coat.

Spread into prepared pan using a spatula. Be careful not to compact it tightly.  Set aside to cool.

In a microwave safe bowl, microwave chocolate and butterscotch chips in 30 second intervals, stirring between, until it is completely melted and smooth. Pour over cereal mixture and spread evenly.

Allow to cool (or refrigerate briefly) until the topping is set. Cut into bars and enjoy!

Coconut Lime Bars

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At my house, it’s definitely not close to being spring.  I absolutely love the intermountain west, but this has been a LOOOONG winter.  There is NO sign of green grass here.  Seriously, we are still completely covered in snow!!!  I start to crave warmer days and “summer food”.  So until the snow is gone, these Coconut Lime bars are helping fill my need for warmth. Travel through food when necessary, I say!   You can eat these bars as soon as they are done, but I highly recommend letting them chill several hours before devouring!  ~Kathy

Ingredients for Bars:

  • 1 stick butter, softened (8 oz)
  • 1 1/3 c. light brown sugar, packed
  • 2 eggs
  • ½ tsp. vanilla
  • 1/2 tsp. lime zest
  • 2 1/8 c. flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 3/4 c. coconut toasted
  • 3 oz. white baking chocolate, finely chopped

Ingredients for Frosting:

  • 1 pkg. cream cheese, softened (8 oz)
  • ¾ c. powdered sugar
  • 2 tsp. fresh squeezed lime juice
  • 1 tsp. lime zest
  • 4 oz. white baking chocolate, melted and slightly cooled
  • ½ c. toasted coconut

Preheat oven to 350°.   Lightly grease a 9×13 baking dish.  

Start by making sure butter is extremely soft, just shy of melting.  Mix together softened butter and brown sugar in a large bowl.  Add in eggs, one at a time. Stir in vanilla and lime zest.  

In a small bowl, combine flour, baking powder, salt.   Add to butter mixture and mix, just until combined.  Gently fold in coconut and white chocolate.

Spread the batter into prepared pan.  Bake for 19-23 minutes, until a toothpick inserted in the center comes out clean.

For the frosting, beat the softened cream cheese with an electric mixer until smooth.  Add in powdered sugar and lime juice.  Mix in zest and cooled melted white chocolate, combine well.   Spread over cooled bars and top with toasted coconut.   Chill 4 hours or overnight before serving.

Orange Cranberry White Chocolate Bars

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Each year, I search and search for a recipe to send out with my Christmas cards. I found a similar recipe to this, tweaked it just a bit, and perfection was born. These have a ton of great flavor…they are a little sweet and a whole lot of delicious! You can use light or regular cream cheese for the frosting, add a little more or a little less orange zest, depending on your taste. Completely customizable to your tastes.  Plus, they turn out really pretty. Great for a holiday cookie exchange, gifts to neighbors, or to devour yourself! They are ah-maz-ing!! ~Kathy

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Blondie:

  • 1 stick (8 Tablespoons) butter
  • 1 1/3 c. packed light brown sugar
  • 2 large eggs
  • ½ tsp. vanilla extract
  • 1 tsp. freshly grated orange zest
  • 2 1/8 c. flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/2 c. dried cranberries, coarsely chopped (this helps distribute them more evenly throughout
  • the batter)
  • 4 ounces white baking chocolate, coarsely chopped or 1/2 ­ 2/3 cup white chocolate chips

Frosting / Topping:

  • 1 package (8 oz.) cream cheese, softened (regular or light)
  • 3/4 c. powdered sugar
  • Pinch salt
  • 1/2 tsp. vanilla extract
  • 2 tsp. freshly grated orange zest
  • 4 oz. white baking chocolate, melted
  • 1/2 c. dried cranberries, coarsely chopped

Instructions: 

  1. Preheat the oven to 350˚F and lightly grease a 9×13 ­inch pan with cooking spray.
  2. In a microwave­-safe bowl, melt the butter.
  3. Stir in the brown sugar until well­-combined.
  4. Whisk in the eggs, vanilla extract and orange zest.
  5. Stir in the flour, baking powder, salt and cinnamon until well combined; then fold in the cranberries and white chocolate.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 18­-20 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Do NOT over bake!!!
  8. Let the bars cool completely in the pan.
  9. For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese, powdered sugar and salt together until light and fluffy (about 2­-3 minutes).
  10. Mix in the vanilla.
  11. Add about half of the melted chocolate and mix until creamy.
  12. Spread the frosting onto the cooled bars.
  13. Sprinkle with cranberries and orange zest and drizzle the remaining white chocolate over the top. Refrigerate until the chocolate is set.
  14. Serve chilled or at room temperature.

Brookies

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I have a confession.  I am kind of a dessert snob.  Now let me clarify what that means… I am not a snob when it comes to eating desserts. I will eat any and all desserts. (With the exception of minced meat.  Sorry minced meat, you and I cannot be friends.  Ever.  No offense to the minced meat lovers in the world -I know there are some out there.)  Ultimately what it boils down to is that I will only make desserts that I really like.  I like a lot of desserts!  Lots!  Many!  All kinds!  You get the picture.  And I like to make desserts as often as I can.  Unfortunately my waistline suffers.  That’s a blog post for another time.  Oh well.

Anywho, on occasion, I need/love a dessert that’s quick and easy to throw together but extremely tasty.  Sometimes, something just a little different.  What could BE (reference Chandler Bing here) more awesome than a brownie and chocolate chip cookies combined?  I’m glad you asked!  A semi homemade version that won’t let ya down!  You will not miss any of the extra effort that you would have to put into making all the batters yourself.  I promise!  Give this a whirl.  You will thank yourself!  I will not judge if you hide in a closet and devour the whole pan.  I feel your pain!  ~ Kathy

Ingredients:

  • 1 box chocolate cake mix
  • 1 stick of butter, melted
  • 1 egg
  • Pinch of salt
  • ½ tsp. vanilla
  • 1/3 c. chocolate chips
  • 1 pkg. refrigerated Tollhouse mini chocolate chip cookies (you will only need 14 from the package)

Instructions:

Preheat oven to 350˚F.  Spray a 9×13 cake pan with non-stick spray and set aside.

Melt butter and pour into a large mixing bowl.  Add cake mix, egg, salt and vanilla.  Combine well.  Mix in chocolate chips.  Spread mixture evenly into the bottom of cake pan.

Remove one and a half rows of chocolate chip cookie dough (14 Mini cookies).  Randomly spread them out over cake mixture, placing them whole, broken pieces, etc.

(Use the remainder for more Brookies or bake them for good old chocolate chip cookies).

Bake for 22-25 minutes, or until a toothpick inserted in center of cake comes out clean.