Gingerbread Bars with Cream Cheese Frosting

This might just be my new favorite CHRISTMAS dessert. These bars are soft, chewy, moist, and basically HEAVENLY in all aspects! They aren't chocolate, which seems to be in ABUNDANCE this time of year, but they are delicious and will definitely stand out at any GATHERING you may have this holiday season.

Gingerbread Bars with Cream Cheese Frosting
(recipe from Lauren's Latest)

1/2 cup butter, room temp
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
3/4 teaspoon vanilla
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda

Frosting
4 ounces cream cheese, room temp
1/4 cup butter, room temp
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 325 degrees. Line a jelly roll pan with foil (my pan was an 11 x 7 in) or parchment paper and spray with nonstick cooking spray; set aside.

In a large bowl, cream together the butter and sugars until light and fluffy. Stir in the egg, vanilla, and molasses. Whip 1 to 2 minutes or until light brown in color. Stir in remaining ingredients until just combined. Press mixture onto prepared pan and bake for 20 to 22 minutes or until edges just start to brown. Cool completely and then frost.

Beat all the frosting ingredients together until smooth and then spread over the cooled bars. Store in the refrigerator.

TIP: My bars were a little thicker than the original recipe because her pan was slightly larger than mine. Just be sure to watch your bars to make sure they are cooked and just starting to brown.

Pumpkin Cheesecake Brownies

I was looking for an easy FALL dessert, and this recipe caught my eye. It was not only easy, but luxurious and RICH. Definitely a keeper! Check out the TIP to see how you can make it even more LUXURIOUS.

Pumpkin Cheesecake Brownies 
(recipe from mommysavers.com)

1 box brownie mix (I used Betty Crocker)
Ingredients called for on box
1 teaspoon cinnamon
6 ounces cream cheese, room temp
1 egg
1/3 cup sugar
2 tablespoons flour
1/2 cup pumpkin
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Preheat the oven to 350 degrees. Spray an 8- or 9-inch square pan with nonstick spray; set aside.

Prepare the brownie mix according to package directions, but stir in 1 teaspoon cinnamon. Spread about 3/4 of the batter into the prepared pan; set aside.

In a bowl, beat together the remaining ingredients until smooth. (I like to beat the cream cheese first, and then add the remaining ingredients.) Spread over the top of the brownie batter in pan, then dollop remaining brownie batter over top. Swirl with a butter knife. Bake for 40 to 45 minutes or until set. Let cool completely and store in the refrigerator. Cut into squares and serve.

TIP: You could leave the cinnamon out of the brownie mix and it will still be delish. Also, I debated sprinkling those caramel bits you can now buy at the grocery store over top. Will somebody try it and let me know? Caramel Pumpkin Cheesecake Brownies sounds unreal! :)

Back-to-School Cereal Bars

I get really annoyed at all the half-full cereal boxes in my PANTRY. It seems like the kiddos get bored with the same cereal over and over and they move on to something NEW. So, this recipe is my solution to the problem! These yummy and SWEET cereal bars are perfect to wrap up and put in your kiddos LUNCH for school. And they aren't boring like when it is just CEREAL in a bowl with milk. :)  (Obviously this isn't a totally new idea, but I thought they were fun enough to post!)

Back-to-School Cereal Bars
3 to 4 tablespoons butter
5 cups mini marshmallows
5 to 6 cups cereal, any kind or kinds (I used half Fruity Pebbles and half regular Cheerios)

In a large saucepan, melt the butter and then stir in the marshmallows until melted and mixture is completely smooth. Stir in the cereal to coat and then press into a 9 x 13-inch pan that has been lightly sprayed with nonstick spray. Let cool and cut into squares.

TIP: If you have a hard time pressing the mixture into the pan because it is sticking to your fingers, spray your fingers with a little nonstick spray too! Or, dip your fingers in warm water. That helps too.

Coconut Lemon Bars

I've always loved a good LEMON bar, and over the last few years I've really fallen in LOVE with coconut. When I saw a recipe that combined both of these FAB ingredients, I just knew I had to try it. And let me tell YOU, it did not disappoint!

Coconut Lemon Bars 
(from keyingredient.com)
1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup cold butter
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 teaspoon baking powder
1 cup shredded coconut (plus more if desired, see TIP)

Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil or parchment paper and spray with nonstick spray.

In a bowl, combine the flour and powdered sugar; cut in the butter until crumbly. Press into the bottom of the prepared pan and bake for 15 minutes.

In a separate bowl, beat the eggs, sugar, lemon juice, and baking powder until well mixed. Pour over the crust and sprinkle the coconut evenly over the top. Bake for 20 to 25 minutes more, or until golden brown. Cool on a wire rack and then cut into bars.

TIP: I found that a lot of my coconut sank below the lemon filling, so after it baked a while and started to set up, I sprinkled more coconut over top.

Peanut Butter Banana Oatmeal Squares

I found this recipe through Pinterest, and my FAMILY loves it! It is the perfect breakfast bar, and it comes together really FAST, so that is a winner in my book. We sometimes are known to SPREAD a little extra PEANUT BUTTER on top, or even some Nutella. Mmmmm!

Peanut Butter Banana Oatmeal Squares (from tastebook.com)
1 1/2 cups quick cooking oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup milk
1 large egg, beaten
1 large ripe banana, mashed
1/4 cup creamy peanut butter

Combine all the ingredients together in a bowl and mix well. Pour into a greased 8 x 8-inch baking pan and then bake at 350 degrees for 20 minutes. Eat warm and enjoy!

TIP: Some chocolate chips would be a FAB addition!

Mint Oreo Brownies

St. Patty's Day is coming up, so I'm guessing you'll be looking for GREEN recipes to share with your fam. Well, I promise that this is one of the EASIEST dessert recipes you'll find. Chewy chocolate brownies STUFFED with Mint Oreos. Mmmmmmm!

Mint Oreo Brownies
1 box Ghirardelli Double or Triple Chocolate Brownie Mix (for an 8 x 8-inch pan)
Ingredients called for on box
1 package Mint Oreos

Prepare the brownie mix as directed. Spray an 8 x 8-inch pan with nonstick spray. Spread half of the brownie batter in the bottom of the pan. Press Oreos into batter (I used 16!). Spread remaining batter over top. Bake as directed and test with a toothpick to make sure it comes out clean when done. Let cool and enjoy!

TIP: I was looking for extra indulgent brownies, so I also added chopped Andes Mints over top. Seriously good, but not necessary. :)

Chocolate Chip Caramel Oatmeal Bars

These are my family's FAVORITE cookie bars. Period. There is seriously no bar out there BETTER than these. I'm tellin' ya. Don't LOOK any further. Chocolate. Oatmeal. Butter. Sugar. Caramel. SIGH. :)

Chocolate Chip Caramel Oatmeal Bars

2 cups flour

2 cups oats

1 1/2 cups brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, melted

12 ounces chocolate chips (I like to do half semisweet and half milk)

1 jar Mrs. Richardson's Butterscotch Caramel Topping, warmed

In a bowl, combine all but the chocolate chips and caramel topping; mix with a fork until moistened and crumbly. Press half of the mixture into a greased 9 x 13-inch pan. Bake at 350 degrees for 10 minutes; remove from oven and then sprinkle chocolate chips over top and let melt slightly. Pour warm caramel topping over chocolate and then sprinkle remaining crumb mixture over top. Bake for 25 to 30 minutes more, or until golden brown and slightly bubbly around the edges. Let cool and then serve!

TIP: These are easier to cut when slightly chilled!

Pumpkin Harvest Brownies

Another SIMPLE pumpkin recipe for all the lovers out there. Brownies. Good. Pumpkin. Good. Brownies + Pumpkin = GOOD! Top it off with loads of extra CHOCOLATE and we are totally there! (P.S. So sorry for the terrible pic, my camera is awful and I'm in DESPERATE need of a new one!)

Pumpkin Harvest Brownies
1 box brownie mix (for a 9 x 13-inch pan)
1 (15-ounce) can pumpkin
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/3 cup butterscotch chips

In a bowl, thoroughly combine the brownie mix and pumpkin. Spread in to a greased 8 x 8 or 9 x 9 pan. Sprinkle all the chips over top. Bake for 30 to 40 minutes or until done. (These are somewhat fudge-y in texture, just so you are aware!)

TIP: You can also sprinkle toffee pieces over top (I did! I had some in my pantry). If you aren't into all the chocolatey goodness that my family prefers, just top the brownies with powdered sugar once they are cooled instead of the all the chips.

Easy Mint Brownies

Did someone say brownies??? Mmmmmm! We LOVE brownies, especially mint ones! This recipe couldn't get any EASIER either. The trick is a good store-bought or pre-made mix. The MINT frosting makes it taste homemade and delicious. Oooooh, and don't forget to top it with the CHOCOLATE ganache. That part makes them extra special!

Easy Mint Brownies 
1 bag Betty Crocker Fudge Brownie Mix, prepared as directed in an 8 x 8 pan
2 1/2 tablespoons butter, room temp
Dash of salt
1/2 tablespoon light corn syrup
1 cup + 3 tablespoons powdered sugar
1/4 teaspoon mint extract

1 1/2 tablespoons milk 

Green or blue food coloring
1/2 cup or so milk chocolate chips
3 tablespoons whipping cream

Prepare the brownies and then let them cool in the pan completely.

In a bowl, beat together the butter, salt, corn syrup, powdered sugar, mint extract, and milk until smooth. Stir in the food coloring until desired color is reached. Spread mint frosting over cooled brownies.

In a small bowl, combine the chocolate chips and cream. Heat in the microwave for 15 seconds and stir. Heat for 10 to 15 seconds more and then stir until smooth. Spread over mint frosting and then refrigerate until ready to serve.

TIP: Cut brownies with a plastic knife to avoid ripping them all to pieces! You can also use flavorings other than mint. Try raspberry, strawberry, orange, or even coconut. All will be delicious—just make sure to color them with food coloring accordingly!

Sugar Cookie Bars

I've definitely had a SWEET tooth lately, and these tasty morsels of goodness helped cure a MAJOR craving! As usual, they are so easy to put together and are PERFECT for any little gathering you might have coming up. You could leave the FROSTING white and do red, white, and blue sprinkles for the Fourth of July.

Sugar Cookie Bars
1 cup unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

Cream Cheese Frosting
1/2 cup butter, room temp
1 (8-ounce) package cream cheese, room temp
1 teaspoon vanilla
Dash or two of salt
4 cups powdered sugar


Preheat the oven to 375 degrees. Line a 9 × 12- or 13-inch with parchment paper; set aside.

In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla.

In a separate bowl, mix together the flour, salt, and baking soda. Slowly add the flour mixture to the butter mixture and mix until combined.

Evenly spread the cookie dough onto the prepared pan. Bake for about 15 minutes, or until a tester inserted into the center comes out clean and bars are golden brown. Let cool completely.

To make the frosting, beat together the butter, cream cheese, vanilla, and salt until smooth. Beat in the powdered sugar 1 cup at a time. Frost the cooled bars and then store in the refrigerator.

TIP: If the frosting is too thin, add more powdered sugar. If it is too thick, add a little milk!

Reese's Peanut Butter Bars

These have been FLOATING around Pinterest so I just had to try them. They are FABULOUS! The best part is that they really only take MINUTES to make. If you love peanut butter and CHOCOLATE like I do, these are a must-make!

Reese's Peanut Butter Bars
1 cup butter, melted
2 cups fine graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
4 tablespoons peanut butter
1 1/2 cups chocolate chips

Mix together the butter, cracker crumbs, powdered sugar and peanut butter until well blended. Spread in the bottom of a 9 x 13-inch pan. Melt the chocolate chips with the peanut butter and spread over top. Refrigerate 1 to 2 hours before cutting and serving.

TIP: I prefer creamy pb, but I'm sure crunchy works just fine too. Also, even though you refrigerate these before cutting, I enjoy eating them when they are room temperature. But you can decide which way you like it best!

"Slutty" Brownies

OK, so I've been obsessed with Pinterest and have found SO MANY recipes and fun things I want to try. Well, this recipe seemed SUPER interesting and had to be DELICIOUS, so I just couldn't resist trying it. It's from the blog What's Gaby Cooking. I adjusted the recipe and used a boxed brownie mix instead to make it a little more SIMPLE, but I'm sure hers is just as good!

"Slutty" Brownies
1 box brownie mix for an 8 x 8 or 9 x 9-inch pan
1 cup butter, room temp
1/2 cup brown sugar
1 1/2 cups white sugar
2 eggs
2 1/2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1 tesapoon baking soda
1 teaspoon baking powder
2 cups semisweet chocolate chips
1 package Oreos

Preheat oven to 350 degrees.

Prepare the brownie batter according to package directions and set aside.

In a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix until combined. Add the flour, salt, baking soda, and baking powder and mix until incorporated. Add the chocolate chips.

Line a 9 x 13-inch pan with foil and spray with nonstick spray. Press about 2/3 to 3/4 of the cookie dough evenly in the bottom of the pan. (Save the rest to make cookies another day!) Place Oreos over cookie dough to cover. Spread brownie batter evenly over top and then place in oven. Bake for 30 to 35 minutes and then test with a toothpick in the center. If it comes out clean, the brownies are done. If it comes out with wet and glossy brownie batter, cook it 5 minutes longer and test again.

NOTE: It took me around an hour to have it bake completely through, however when I went to use my oven the next day, it wouldn't heat properly, so I'm not sure if it was "going out" while baking the brownies. I just kept baking in 5-minute intervals until they were done. Just be careful because you don't want to burn these bad boys!

TIP: Serve with ice cream to mellow them out, or top the ice cream with hot fudge to make them even more delicious!

Twix Caramel Brownies

Mmmmmmm! I've been DIETING, ya know, trying to get back in shape after carrying TWINS around all last year. Well, these BROWNIES have been calling my name and I just needed to have one. I found the recipe on Two Peas and Their Pod—a great recipe blog!

Twix Caramel Brownies
1 cup (2 sticks) butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped Twix candy bars
1/3 cup caramel ice cream topping

Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.

Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Twix candy bar chunks. Pour batter into prepared pan.

Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

Marshmallow Brownies

My sister-in-law, Amanda, made these brownies back when I was HUGE with child (or children). I loved these homemade little BEAUTIES! They are from this great little blog called SIX SISTER'S STUFF. Check it out!

Mom's Famous Marshmallow Brownies
1 cup margarine
2 cups sugar
1/3 cup cocoa
4 eggs
1 1/2 cups flour
1 teaspoon salt
2 teaspoons vanilla
1 bag mini marshmallows

Soften the margarine and blend in the sugar and cocoa. Beat together and add the eggs, one at a time. Stir in the flour, salt, and vanilla. Spread mixture into a large greased cookie sheet (10 x 15 x 1). Bake at 350 degrees for 25 minutes. Remove from oven and top with 1 bag of mini marshmallows. Return to the oven for 3 minutes, or until soft and puffy. Cool and frost with your favorite chocolate frosting.

TIP: I used the chocolate frosting from my School Lunch Peanut Butter Bars. And, another great addition to these brownies would be some chopped walnuts sprinkled in with the marshmallows to make them into Rocky Road Brownies. Yum!

Scotcheroos

These are ALWAYS a hit at family parties, or ANYTIME. The great thing about them is that they are SUPER easy to make and taste DELICIOUS!

Scotcheroos
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

In a large saucepan, heat and dissolve the sugar into the corn syrup. Stir in the peanut butter until smooth. Stir in the Rice Krispies until well coated and then press mixture into a 9 x 13-inch pan. Gradually melt the chocolate and butterscotch chips in the microwave at 30-second intervals and then spread over the treats in the pan. Yummy!

TIP: When melting the chips in the microwave, make sure to stir after each 30-second interval. The chips will eventually be melty enough that you can just keep stirring to melt them all. (If that makes sense . . .) Also, for a more chewy bar, gradually add the Rice Krispies until you reach the texture you desire.

7-Layer Bars

I don't care if you THINK you don't like coconut—these bars are HEAVENLY! I swear if there's one thing you would like with coconut, these AWESOME dessert bars are it! And, as a side note, they are super EASY to make!

7-Layer Bars
1 stick butter
1 cup crushed graham crackers
1 cup chopped nuts (I usually use walnut, sometimes pecans, sometimes a mixture)
1 bag milk chocolate chips
1 bag butterscotch chips
1 cup coconut
1 can sweetened condensed milk

Preheat the oven to 350 degrees. Put the stick of butter in a glass 9 x 13-inch pan and stick in the heating oven until melted. Pour the graham cracker over top and spread out evenly. Sprinkle the nuts, chocolate and butterscotch chips, and coconut over top. Evenly pour the sweetened condensed milk over all. Bake for 30 minutes and let mostly cool. While still slightly warm, cut the bars in the pan. (This makes it way less messy this way!)

TIP: You can probably try other kinds of chips and have a similar yummy result. White chips and semisweet chips would probably be good, as well as mint and chocolate. Ooooh, and peanut butter and milk chocolate would also be yummy!

Peanut Butter Brownies

Another easy SWEET treat for ya! I've been so into BAKING these days and I'm not really sure why! Anyway, you can WHIP these up in a snap if you need a YUMMY dessert to take somewhere.

Peanut Butter Brownies
1 box brownie mix (for a 9 x 13-inch pan)
Ingredients on back of box
1/3 to 1/2 cup peanut butter
1 bag milk chocolate and peanut butter swirl chips (or just peanut butter would be fine)

Mix brownies according to package directions. Stir in the peanut butter and 1 cup of the chips. Spread mixture into a greased 9 x 13-inch pan and sprinkle remaining chips over top. Bake according to package directions. NOTE: I had to bake mine about 5 minutes longer than the max time on my brownie box, so just make sure to check them!

TIP: I'm sure you all know the trick of adding ingredients to brownie mixes. I just think that we forget sometimes! Some other good combinations to add to a regular brownie mix: mint chips or chopped peppermint patties, chopped peanut butter cups or Snickers, M&Ms, nuts, etc.

School Lunch Peanut Butter Bars

School is BACK in session! Who doesn't love this peanut butter COOKIE and chocolate combo? These dessert bars always REMIND of school back in the day, so I figured this was the PERFECT time of year to feature this YUMMY recipe!

School Lunch Peanut Butter Bars 
1 1/2 sticks butter
1/2 cup sugar
1 cup brown sugar
1 egg
3/4 cup crunchy peanut butter (creamy works fine too)
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 1/2 cups flour
2 cups oatmeal

Chocolate Icing
1 stick butter, room temp
2 cups or so of powdered sugar
Around 1/2 cup cocoa
3 or 4 tablespoons milk
1 to 2 teaspoons vanilla
Dash of salt

Preheat oven to 325 degrees.

Cream together the butter and sugars. Blend in the egg, pb, soda, vanilla, and salt. Stir in the flour and oatmeal. Spread mixture onto a greased cookie sheet and bake for 15 to 20 minutes; let cool completely. Don't overbake!

To make the icing, blend together the butter, powdered sugar, milk, cocoa, and vanilla. Taste and adjust if necessary. Spread over bars and then cut and serve!

TIP: The measurements on the icing aren't exact, but that's because I think it turns out better when you mix it all together to taste. I always start with 1 stick of butter, and then blend in the rest of the ingredients until it looks and tastes right. This frosting should be more on the thin side and easy to spread—almost like a glaze, but not quite!

Chocolate Chip Caramel Oatmeal Bars

These sound WAY more complicated than they are. So EASY, and so good, and, since today is my birthday, HAPPY BIRTHDAY to me! I LOOOOOVE this dessert!

Chocolate Chip Caramel Oatmeal Bars
2 cups flour

2 cups oats

1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
12 ounces chocolate chips (I like to do half semisweet and half milk)
1 jar Mrs. Richardson's Butterscotch Caramel Topping, warmed

In a bowl, combine all but the chocolate chips and caramel topping; mix with a fork until moistened and crumbly. Press half of the mixture into a greased 9 x 13-inch pan. Bake at 350 degrees for 10 minutes; remove from oven and then sprinkle chocolate chips over top and let melt slightly. Pour warm caramel topping over chocolate and then sprinkle remaining crumb mixture over top. Bake for 25 to 30 minutes more, or until golden brown and slightly bubbly around the edges. Let cool and then serve!

TIP: These are easier to cut when slightly chilled!