Brownies & Bars
Strawberry Lemonade Rice Krispies Treats
May 8, 2013 | 
Author The first time I made these, I did a dumb thing and used the juice from the lemon as well as the zest. Do you know what happens when you add liquid to rice krispies? They get soggy just like in a bowl of milk. I should have realized this in advance but somehow I thought it was a brilliant idea, until I took a bite and was appalled with myself.
Batch #2 I did not use the juice, just the zest and added some extract to ensure the citrus flavors did not get lost. With the addition of the freeze dried strawberries they taste just like strawberry lemonade but without the use of any artificial beverage mixes!
What brainless baking/cooking things have you done in the past? Make me feel better by letting me know I’m not the only one who does things without thinking them through in the kitchen.
One year ago: Malted Chocolate and Peanut Butter Chip Cookies
STRAWBERRY LEMONADE RICE KRISPIE TREATS
Makes 24 bars
Ingredients:
3 Tbsp unsalted butter
10 oz. marshmallows
1 lemon, zested
1/8 tsp fiori di sicilia or lemon extract
6 cups puffed rice cereal
1-1/2 cups freeze dried strawberries
Directions:
- Coat a 13 x 9-inch pan with non-stick spray, set aside.
- In a large pot over medium heat, add the butter. Once melted, stir in the marshmallows until melted. Remove from heat and stir in lemon zest and extract (if using).
- Add the puffed rice cereal and strawberries to the melted marshmallows and stir until coated and evenly distributed.
- Transfer to prepared pan and spread evenly. Press down with a sheet of wax paper.
- Allow to cool completely, then cut into bars.
Source: The Spiffy Cookie original
Valentine’s Funfetti 7 Layer Bars
What is a holiday without some festive Funfetti recipes? A holiday lacking a whole lot of fun, that’s what. So I took it upon myself to make sure you got your dose of Funfetti this Valentine’s Day with a 7-layer bar. I really enjoying making these bars, because it’s an easy way to use up things in the pantry leftover from a previous baking expedition. Such as cherry baking chips. And typical for 7-layer bars, these will disappear as magically as they appeared.
While we are on the subject of disappearing acts, I’ve learned something about portion sizes and their relation to how quickly they will get eaten. Take these bars for example. When I first brought them into work I had them sliced into 24 bars, but my labmates cut them into fourths in an effort to feel less guilty about eating such a decadent treat. Of course they were neglecting to notice that instead of eating one or two fourths of a whole bar, they were eating 6ish = 1.5 bars. If they had just eaten the bar as I had cut it originally, they would have actually consumed less of it! Yet somehow the guilt factor is different. The moral of the story? Ignorance is bliss (and now I know how to deceive them O:-) ).
One year ago: Sausage Lasagna Heart Calzone
Two years ago: Oreo Truffles
VALENTINE’S FUNFETTI 7 LAYER BARS
Makes 24 bars
Ingredients:
1 box Valentine’s Funfetti cake mix
1 egg
1/2 cup melted unsalted butter
3/4 cup miniature marshmallows
1/2 cup white chocolate chips
1/2 cup cherry baking chips
1 cup chopped Oreos (preferably with red filling)
3/4 cup chopped Cookies ‘n’ Creme candy bars
14 oz. can sweetened condensed milk
3 Tbsp sprinkles
Directions:
- Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper, extending edges over the sides of the pan. Mist lightly with cooking spray.
- In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for 10 minutes.
- Remove from oven and immediately top with the marshmallows, white chips, cherry chips, chopped Oreos and chopped candy bars evenly. Drizzle the can of milk on top and then distribute the sprinkles evenly over the top.
- Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days.
Source: Adapted from The Domestic Rebel.
Posted in Brownies & Bars, Desserts, Holidays, Valentine's Day | 
Tags: cake mix, Funfetti, marshmallows, oreo, sprinkles, sweetened condensed milk, white chocolate | 
10 Comments »
Nutella Pecan Pie Bars
World Nutella Day is probably my second favorite food holiday next to Peanut Butter Day. If there was a holiday celebrating their union together I would be there rejoicing. That being said, you would think I was setting up the intro to a peanut butter and Nutella recipe but no, today is all about Nutella. Well, pecans and Nutella.
These bars taste just like pecan pie but have a bit of Nutella smeared in them for some extra flavorful fun. Topped with some vanilla ice cream and I’m ready to dig in! How will you be celebrating World Nutella Day?
Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare February 5th “World Nutella Day 2013″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
Other Nutella recipes you might enjoy:
- Amaretto Chocolate Cheesecake
- Banana Ice Cream Nutella Sandwiches
- Brownie Fruit Pizza
- Homemade Hazelnut Chocolate Spread (Nutella)
- Nutella Chunk Cookies
- Nutella Cream Cheese Swirl Heart Brownies
- Nutella Fruit Dip
- Nutella Mousse
- Nutella Rice Krispies Treats
- Nutella Smoothie
- Nutella Swirled Banana Bread Snack Cake
- Nutella Waffles with Raspberry Syrup
- Peanut Butter, Banana & Nutella Bars
- Pumpkin Nutella Mini Cheesecake Bites
- Salted Nutella Peanut Butter Thumbprint Cookies
- Strawberry Nutella Bread Pudding
One year ago: Nutella Chunk Cookies
Two years ago: Nutella Rice Krispies Treats
NUTELLA PECAN PIE BARS
Makes 24 bars
Ingredients:
CRUST
1-1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed brown sugar
FILLING
3 Tbsp unsalted butter
3/4 cups brown sugar
1/2 tsp salt
2 eggs
1/2 cups light corn syrup
1 tsp vanilla extract
1-1/2 cup pecans, chopped
1/2 cup chocolate hazelnut spread, such as Nutella
Directions:
- Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
- For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
- For the filling, melt butter in a metal bowl set in a skillet of water that is just below a simmer (or use a double boiler). Remove the bowl and from the water when butter is melted, whisk in sugar and salt. Whisk in eggs, corn syrup and vanilla. Place bowl back into the water and whisk until hot and the temperature of the mixture registers 130 degrees F on an instant-read thermometer. Remove from the heat and whisk in pecan pieces.
- Into the bottom of the pre-baked crust, smear the 1/2 cup of Nutella over the bottom evenly. Pour filling evenly over the baked crust and bake for 25-30 minutes or until set.
- Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).
Source: Adapted from Tasty Kitchen (by Wanna be a Country Cleaver) and Brown Eyed Baker.
Christmas Magic Cookie Bars
Christmas is creeping up fast, and I am sure you have more baked goods running through your kitchen than you know what to do with, other than the obvious – eat it all!! But sometimes you need to whip up something last minute and magic layer bars are a deceptively easy, one pan dessert that can be customized based upon the ingredients you have on hand.
In this recipe for example, I ran out of bread crumbs so I ground up some Biscoff cookies to add to the bottom layer. Definitely did not disappoint my taste buds with that small substitution. I also did not have holiday M&Ms called for in the original recipe, but I did have a box of holiday Oreos patiently waiting for their destiny to be revealed. The only thing you may not have in your pantry that is more difficult to substitute is a can of sweetened condensed milk, but these bars are worth a quick trip to the store.
Enjoy your holiday weekend!
One year ago: Christmas Recipe Roundup
Two years ago: Pizza Tart
CHRISTMAS MAGIC COOKIE BARS
Makes 24 bars
Ingredients:
1 stick (1/2 cup) unsalted butter
1 cup graham cracker crumbs
1/2 cup Biscoff cookie crumbs (or another 1/2 cup graham cracker crumbs)
3/4 cup Holiday or regular chocolate chips, divided
1/4 cup white chocolate chips, divided
1 cup chopped walnuts
1 cup chopped Holiday or regular Oreos, divided
1-1/2 cups flaked coconut
14 oz. can of sweetened condensed milk
Holiday sprinkles (optional)
Directions:
- Unwrap butter and place in 13″ x 9″ pan. Place pan, with butter, in the oven and turn the oven on to 350 degrees. Butter can melt in pan while preheating. Keep an eye on it, checking every few minutes and pulling out of the oven when butter is melted. Please be careful while preparing recipe as pan will be very hot.
- When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press in lightly with fork or back of spoon.
- Sprinkle 1/2 of both the chocolate chips, 1/2 of the Oreos & the nuts over the base layer. Sprinkle coconut on top, followed by remaining chocolate chips & Oreos.
- Pour sweetened condensed milk evenly over everything, and top with sprinkles, is using.
- Bake in oven for 25-30 minutes or until lightly browned. Remove from oven. Allow bars to cool completely. Slice, give and enjoy!
Source: Adapted slightly from Love From The Oven’s guest post on In Katrina’s Kitchen.
Posted in Brownies & Bars, Christmas, Desserts, Holidays | Tags: Biscoff, chocolate, coconut, graham crackers, oreo, sweetened condensed milk, walnuts, white chocolate | 4 Comments »
Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Tonight is the Big Ten Championship game. You know, that game we should be dominating in after an amazing 12 and 0 (H!) season? But unfortunately sanctions were taken this year instead of last year (our terrible 6-7 season), so we cannot participate. And since Penn State cannot either due to their own more severe wrong-doings, the 3rd best team in our division, Michigan State, is playing instead against Nebraska (the winner of the Legends division). However, even though we are not playing I can pretend we are by making one last peanut butter and chocolate recipe this fine Saturday.
I know I said last Saturday was the final “Peanut Butter & Chocolate Saturday”, but I highly doubt anyone is going to be upset with one more recipe. Especially when it is also gluten-free friendly! Plus, this recipe is dangerously easy to make and the end result is fantastic. After one bite you will agree, the words “gooey” and “peanut butter” belong together just as much as “chocolate” and “peanut butter”.
Two years ago: Matzo Ball Soup
GLUTEN-FREE OOEY GOOEY CHOCOLATE PEANUT BUTTER CAKE
Makes 24 bars
Ingredients:
BOTTOM
1 package gluten-free chocolate cake mix (such as Betty Crocker)
1 egg
8 Tbsp unsalted butter, melted
TOP
8 oz. reduced fat cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 tsp vanilla extract
8 Tbsp unsalted butter, melted
1 (16 oz.) box powdered sugar
Directions :
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan. Set aside.
- Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of prepared baking pan.
- In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 45 minutes, or until golden on top. Make sure not to over-bake as the center should be a little gooey.
- Allow to cool before cutting into squares.
Source: Adapted slightly from My Baking Addiction.
Posted in Brownies & Bars, Cakes, Desserts, Sports Events | Tags: buckeye, cream cheese, gluten free, peanut butter, powdered sugar | 2 Comments »
Red Velvet Rice Krispie Treats
Tomorrow I meet with my graduate committee to determine my fate for the remainder of the school year and hopefully the last of my graduate career. Which means I will be preparing bribe-worthy treats tonight and ordering up lots of coffee in the morning to keep them happy. But for now, enjoy this other equally bribe-worthy treat.
Every year for a labmate’s birthday I come up with a different red velvet creation. The lab as a whole loves my red velvet cake, but I don’t want to make the same thing every time so I find new variations. With my excess of stress in preparation for my presentation to the committee and writing a research paper to be published, I decided to go for something a little easier to make without sacrificing taste. And these red velvet rice krispie treats taste just like red velvet. But what is red velvet without cream cheese frosting? It is the most important part!
Two years ago: Leftover Turkey Tetrazzini
RED VELVET RICE KRISPIE TREATS
Makes 16 bars
Ingredients:
BARS
3 Tbsp unsalted butter
1 (10.5 ounce) bag mini marshmallows
1 tsp vanilla extract
3/4 cup red velvet cake mix
6 cups Cocoa Rice Krispies cereal
FROSTING
4 oz. reduced fat cream cheese, softened
4 Tbsp (1/2 stick) unsalted butter, softened
1 cup powdered sugar
1/4 tsp vanilla extract
Directions:
- Coat a 9×13-inch pan with cooking spray. Set aside.
- In a large saucepan, melt the butter over low heat. Add marshmallows, cake mix, and vanilla stirring frequently, until melted and smooth. Fold in the cereal until well combined and coated.
- Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely.
- While the bars are cooling, make the frosting. With a hand-held electric mixer in a medium bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy. Spread on cooled treats.
Source: Rice Krispie Treats from Pass the Sushi. Frosting from my Gluten-Free Green Velvet Cake Balls.
Posted in Brownies & Bars, Desserts, Holidays, Valentine's Day | Tags: cream cheese, marshmallows, red velvet, rice | 11 Comments »
Funfetti Cheesecake White Chocolate Brownies & Blogiversary Giveaway
Wanna hear something mind blowing? Today marks two years of The Spiffy Cookie! Two full years of rambling on and on about peanut butter, Ohio State football, funfetti, grad school, and cream cheese. And I am honored that you stuck around, devoting even a second of your time to look at my blog. It makes me feel like I am doing something right in my little spastic world. And since you seem to enjoy what I have to offer, I figured I would once again combine a few of my favorite things into a delicious treat for you in celebration! I made white chocolate brownies with some funfetti cheesecake flair!
But wait, that doesn’t look like brownies at all… Oh yea I almost forgot, I’m also giving away a box full of some of my favorite things!
- Reese’s peanut butter cups – should be a staple in every baking kitchen
- Birthday Cake Golden Oreo Fudge Cremes – celebrate!
- Baker’s Field Guide cookbooks – baking is cool
- Funfetti cake mix – <3
- No Pudge fudge brownies – absolute favorite boxed nonfat brownie mix
- Almond Nut Thins – snack time is tasty
- Spongebob shaped mac & cheese – because I am a kid at heart
- Dancing Pigs BBQ sauce – from on of my favorite BBQ restaurants here in Memphis
- Speculoos Cookie Butter – hello pureed cookies
- Speculoos Cookie Butter candy bar – Speculoos is stuffed into chocolate. Need I say more?
- Homemade hot cocoa mix – for those cozy on the couch by the fireplace nights
- Magnetic cupcake note pad – shopping lists just got cuter
- Pretty measuring spoons – don’t let these fall into the garbage disposal
- Coupon for a free pint of Ben & Jerry’s – since ice cream would melt in the mail
- Star shaped sprinkles – SPRINKLES! (not pictured because I failed to include them)
Now that is a box full of love if I’ve ever seen one. I wish I could provide one for every single one of my readers, but being a graduate student I unfortunately only have the one to giveaway. Do you think you have what it takes to win? Read on about the delicious brownies I made for you, and at the bottom of the post you will find a Rafflecopter widget to enter the giveaway!
One year ago: Funfetti Truffle Chocolate Cupcakes
FUNFETTI CHEESECAKE WHITE CHOCOLATE BROWNIES
Makes 20 bars
Ingredients:
FILLING
8 oz. reduced fat cream cheese
1/4 cup granulated sugar
1/4 cup white or yellow cake mix
1 egg yolk
1/2 tsp vanilla extract
1 Tbsp milk, optional
2 Tbsp sprinkles
BROWNIES
2-4 oz. (8 oz. total) Ghirardelli white chocolate bars
5 Tbsp unsalted butter
2 eggs
1 cup granulated sugar
2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
Directions:
- Preheat oven to 350 degrees. Spray a 9×9 pan with baking spray and set aside.
- In a medium bowl, blend the cream cheese, sugar, and cake mix until smooth. Add the egg yolk and vanilla and mix until incorporated, adding 1 tablespoon of milk if desired. Fold in the sprinkles and set aside.
- In a medium saucepan combine butter and white chocolate. Melt then together over low heat, stirring frequently to prevent from burning. When white chocolate is just melted, remove from heat and stir together with a fork or whisk, getting them incorporated as much as possible. The butter will separate from the white chocolate, so just do your best.
- In a mixing bowl combine sugar, eggs and vanilla, beating until smooth. Pour in the white chocolate mixture and continue beating until smooth and combined.
- Add the flour, baking powder and salt and stir until just incorporated.
- Spread batter in prepared pan, top with dots of cream cheese mixture and swirl with a knife. Bake for 20-25 minutes until set.
- Remove and allow to cool completely before cutting into squares.
Source: Adapted from Cookies and Cups.
Posted in Brownies & Bars, Desserts, Giveaways | Tags: cake mix, cream cheese, sprinkles, white chocolate | 92 Comments »
Buckeye Rice Krispies Treats
Today I get to watch the Ohio State vs Penn State game live and in person at Beaver Stadium in State College, PA! I’ve been told that they will attempt to white-out Ohio State by having everyone in the stadium wear white and you better believe I will be wearing my scarlet, loud and proud. Normally I’d wear my away game jersey (white) since we are in fact the visiting team, but not this time! I will not contribute any white to this white-out. I will act as a pimple, ruining a white face. Ok, I am not sure I want to call myself a pimple, but you know what I mean. Did I mention I am tailgating and attending this game with a whole group of friends, who happen to all be PSU alums? I’ve braved the same situation in Ann Arbor, MI so I think I’ll be just fine.
But just in case, I brought along some yummy treats to make sure they see the benefits of keeping me around. These are peanut butter rice krispie treats, rolled up and dipped in chocolate just like buckeye candies. I think they look even more like buckeye nuts than the original due to their more irregular shape. Of course none of my friends will call them that, claiming they are merely peanut butter balls, but we all know the truth. They just don’t want to admit that they could possibly like anything called a buckeye. But anywho… let’s eat, drink and watch some good football.
Regrettably, I will be missing two friends get married due to not being able to foresee these two events falling on the same day. But thought I should at least give them a shout out. Hope you have a wonderfully special day surrounded by family and friends!
One year ago: Pumpkin Spice Cream Cheese
BUCKEYE RICE KRISPIES TREATS
Makes about 4 dozen treat balls
Ingredients:
3 Tbsp unsalted butter
1 (10.5 ounce) bag miniature marshmallows
1/2 cup creamy peanut butter
6 cups Rice Krispies cereal
2 cups semisweet chocolate chips
Directions:
- Line a large baking sheet with wax paper; set aside.
- Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.
- Off the heat, add the peanut butter and stir until completely melted and smooth. Add the cereal, stirring gently until coated. When cool enough to touch, roll into 1-inch balls and place on prepared cookie sheet.
- Microwave the chocolate chips on 50% power in 30-second intervals, stirring after each, until completely melted and smooth (or use a double-boiler). Using a tooth pick inserted into each, dip each Rice Krispies ball into the chocolate, leaving an “eye”. Return to wax paper and repeat with remaining treats. Let cool at room temperature until set, about 1 hour. (You can also refrigerate the treats for about 30 minutes to speed up the process.) Store in an airtight container.
Source: Adapted slightly from Brown Eyed Baker.
Posted in Brownies & Bars, Desserts, Truffles & Bark | Tags: buckeye, chocolate, marshmallows, peanut butter, rice | 6 Comments »
Chocolate Peanut Butter 7-Layer Bars
We’ve all had the magical 7-layer bars and are familiar with it’s components, but take a look at this list of 7 layers:
1. Chocolate graham cracker crust
2. Chopped peanuts
3. Semi-sweet chocolate chips
4. Peanut butter chips
5. Chopped Reese’s cups
6. Reese’s pieces
7. Sweetened condensed milk
Oh heck yes, I made a chocolate peanut butter version! Not that it should come as any surprise due to my obsession with all things peanut butter & chocolate, and that it is once again college football Saturday. Gotta get my weekly dose of Buckeye-ness!
This week’s opponent is the Indiana Hoosiers. The Ohio State football team has not lost to Indiana since 1988. But hopefully that is not a jinx after watching last week’s surprising domination over Nebraska, bumping us back up to #8. Unfortunately I will be unable to view this weeks game because it is only aired on the Big Ten Network, and I don’t have cable, let alone the special package that includes that channel. Although I will be out and about tonight for a friend’s birthday and if I’m lucky it will be on at the bar.
One year ago: Halloween Oreo Cupcakes
CHOCOLATE PEANUT BUTTER 7-LAYER BARS
Makes 18 bars
Ingredients:
8 Tbsp (1 stick) unsalted butter
9 chocolate graham crackers (5 oz.), crushed
1 cup coarsely chopped peanuts
1 cup semisweet chocolate chips
1 cup peanut butter chips
1/2 cup chopped Reese’s cups
1/2 cup Reese’s pieces
1 (14 oz.) can sweetened condensed milk
Directions:
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
- Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
- In order, sprinkle the peanuts, chocolate chips, peanut butter chips, chopped Reese’s cups, and Reese’s pieces over the graham crumbs. Pour the condensed milk evenly over the entire dish.
- Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
- Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
Suurce: Adapted from Brown Eyed Baker and The Domestic Rebel.
Posted in Brownies & Bars, Desserts | Tags: buckeye, chocolate, graham crackers, peanut butter, peanuts, Reeses, sweetened condensed milk | 11 Comments »
BYOBrownies: Peanut Butter Biscoff Blondies
It’s time to party with some squares of glory! Because it’s #BYOBrownies day!
Today you will find batches of warm delicious brownies (or blondies/bars/etc.) on some of your favorite blogs including Dessert For Two, Chip Chip Hooray!, and In Katrina’s Kitchen, and also here on The Spiffy Cookie! It began with a discussion about how spending a Friday evening devoid of human interaction required the company of a batch of brownies, and how we should all just get together and bake brownies. No humans + brownies = humans! Pardon me while I sing “my brownies bring all the boys to the yard” in my head. Maybe it should be “my brownies bring all the fat kids to the yard”? Anyway…
Unfortunately we do not live anywhere near each other to make this dream come true, so we decided to do the next best thing and throw an online BYOB party – Bring Your Own Brownies! It’s like a cookie exchange party but with brownies, and any variation of a brownie is acceptable such as blondies, cookie bars, and what not. Which means once you are done here, make sure you check out Dessert For Two, Chip Chip Hooray!, and In Katrina’s Kitchen for more BYOBrownies action. And then share your favorite recipe using the linkup toll at the bottom of this post! It’s a link up party completely dedicated to all things brownie/brownie-like!
For my contribution of #BYOBrownies I actually made blondies. And these are not just any old blondie, they are Biscoff and peanut butter blondies! Because I am completely incapable of sticking to just one flavor, and after my infatuation with cinnamon I felt the need to try out the cinnamon-spice flavor with peanut butter. May I also mention that they are topped with a frosting that resembles the uncooked blondie batter? Oh yea I did that. Even went out of my way to crumble it up a bit after spreading it on top to make it look doughy-er, for your viewing pleasure. Don’t ever say I didn’t do something for you.
In case you were wondering, that is a cake stand turned up-side down upon which those blondies sit. And yes I painted it to look like a tree with funfetti sprinkles all around it. Yes I, me, Erin, painted myself a funfetti-tree cake stand and it makes me super happy every time I look at it. One day I’ll bake you a cake and you’ll see it right-side up.
PEANUT BUTTER BISCOFF BLONDIES
Makes about 24 bars
Ingredients:
BLONDIES
8 Tbsp of unsalted butter
6 Tbsp of Biscoff spread
1-1/4 cups all-purpose flour
1 cup of old fashioned rolled oats
1/2 tsp baking soda
1/4 tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla extract
1 cup peanut butter chips
FROSTING
8 Tbsp unsalted butter, room temperature
1/2 cup Biscoff spread
1 cup granulated sugar
1 cup packed brown sugar
2 tsp vanilla extract
2 cup all-purpose flour
1/4 tsp salt
2-3 Tbsp milk
1 cup peanut butter chips
Directions:
- Preheat oven to 325 degrees. Spray a 13 x 9-inch baking pan with cooking spray or grease with butter and flour.
- Add butter and Biscoff to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
- Mix the flour, oats, salt and baking soda in a medium bowl and set aside. In a large bowl, mix the cooled butter/Biscoff and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk. Fold in the peanut butter chips.
- Spread dough in the prepared baking pan. Bake for 25-30 minutes or until a toothpick comes out almost clean. Remove from oven and cool completely.
- While the blondies are cooling, prepare frosting. Place butter and sugars into a medium bowl and cream together on medium speeduntil light and fluffy, about 3 minutes. Add vanilla and beat until combined. Add flour, and salt mixing on low to combine. Add milk a tablespoon at a time until the frosting resembles a soft dough, then add the peanut butter chips. Spread over cooled cookie bars then cut into squares and serve.
Source: Blondies adapted from How Sweet It Is. Frosting adapted from Picky Palate.
