Biscoff rice krispie treats are an upgrade to your favorite childhood treat with cookie butter blended into the marshmallow mixture and crunchy speculoos cookie pieces throughout.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Apparently there are still people in my life that have never heard of Biscoff spread, aka Speculoos cookie butter, and it shocks me as it’s been a staple in my kitchen since 2011. It’s a food trend that has wavered over the years but it definitely has hung around enough that I thought it to be mainstream – evidently not.

I made these when friends came in town to visit Mother’s Day weekend (thank you for the distraction) and one of those friends is who I had to describe their flavor profile beyond “Biscoff” and “cookie butter”. They’re spiced but not just with cinnamon. From what I understand there is also nutmeg, cloves, cardamom, ginger, anise, and a bit of white pepper for that zing.

Thankfully you don’t need to know what Biscoff, or speculoos, or cookie butter is to enjoy these Biscoff rice krispie treats and the aforementioned friend devoured several of them. Similarly to my peanut butter version, there is cookie butter mixed into the melted marshmallow-butter mixture before blending in the puffed crispy rice cereal and chopped Biscoff cookies. For a little extra flavor and decoration I added a drizzle of cookie butter icing on top.

BISCOFF RICE KRISPIE TREATS

Print

Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

RICE TREATS

• 5 Tbsp unsalted butter
• 1 bag (10.5-oz) miniature marshmallows
• 1/2 cup speculoos cookie butter
• 6 cups puffed rice cereal
• 16 speculoos cookies, roughly chopped

TOPPING

• 1/2 cup speculoos cookie butter
• 2 Tbsp powdered sugar

Directions

1. Butter a 9 x 13 inch pan; set aside.
2. In a large saucepan, melt the butter over low heat. Add marshmallows, stirring frequently, until melted and smooth. Remove from heat and stir in the cookie butter. Fold in the cereal and chopped speculoos cookies until well combined and coated.
3. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely before cutting into squares*.
4. In a small heatproof bowl, place the cookie butter for the topping and heat in a microwave for 15 seconds. Add powdered sugar and whisk until blended together. Drizzle** on top of cut rice treats. Allow to set before serving, about 30 minutes. 

Notes

*You can also drizzle the topping before you cut them into squares. **Use a spoon, or a piping bag/zip-top bag with a corner snipped off for thinner/more precise lines.

Source: Adapted from my Peanut Butter Oreo Rice Crispy Treats.

Chocolate chip cookie dough cheesecake bars are the cheesecake dreams of cookie dough monsters.

Jump to recipe

Somehow I made peanut butter cup cookie dough cheesecake bars before the classic cookie dough cheesecake bars but today I am remedying that oversight. Although given my affinity towards peanut butter I suppose it’s not entirely shocking that a peanut butter version came first. I do spend most of the entirety of fall and the start of winter celebrating all things peanut butter and chocolate during The Ohio State Buckeyes football season.

The recipe title says it all but in case you need further clarification, these cookie dough cheesecake bars have a classic graham cracker crust and egg-free chocolate chip cookie dough distributed throughout the layer of otherwise classic cheesecake. The pieces on top obviously get a little bit of a baked-cookie texture rather than cookie dough (these bars are baked after all) and I suppose I could have made no-bake cheesecake bars to avoid that, but personally I prefer the texture of baked cheesecake. Besides the cookie dough embedded in the cheesecake is perfectly doughy.

I made these before friends came to visit for the Sonic Temple 4-day rock music festival which brough me to LIFE. It’s hard to beat the euphoria seeing your favorite music performed live. And then we brought our fulfilled but tired feet home every night to these as our late night snack!

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

Print

Yield: 24 Servings Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 cups graham cracker crumbs (~13 sheets)
• 8 Tbsp (1 stick) unsalted butter, melted

COOKIE LAYER

• 1-1/2 cups unsalted butter, room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup mini chocolate chips

CHEESECAKE LAYER

• 16 oz. cream cheese, room temperature
• 1/2 cup sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract

 

Directions

1. Preheat the oven to 325 degrees. Line a 9-13 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. In a small bowl, mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 6 minutes, remove to a cooling rack, and keep oven on.
3. While the crust is cooling, prepare the cookie layer. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed until just incorporated. Fold in the chocolate chips by hand. Distribute half of the cookie dough over the crust, flattening each piece to cover as much as of the crust as possible. Set aside the remaining half.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter over the cookie dough in the prepared crust. Spread to cover evenly.
5. Distribute the rest of the cookie dough onto the top of the cheesecake batter, flattening each piece to cover as much of the cheesecake as possible.
6. Bake for about 45-55 minutes, until the top feels dry and firm, is just starting to turn golden, and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
7. Lift the bars out by the overhang. Slice into desired size and store in the refrigerator until ready to serve.

Source: Adapted from my Peanut Butter Cup Cookie Dough Cheesecake Bars.

The holidays are not about picking and choosing. Have it all with these Oreo-stuffed, sugar cookie topped, Christmas cookie brownies.

Jump to recipe

Evidently, putting pre-sliced holiday sugar cookies on top of a brownie is so last year. After making these Christmas cookie brownies I discovered it has been a TikTok craze that I missed because I deleted the app months ago after even more months of neglect (I’m just not a video consumer).

However, that version baked the holiday cookie on the bottom of the brownie for a little surprise while I put it on top so it’s cute design could shine.

How did I get the inspiration to make these if not from TikTok then? As if creativity could not possibly exist with out it… but actually I made double decker holiday cookies with a sugar cookie baked on top of a chocolate chip cookie 3 years ago. It was a very easy transition to do the same for brownies.

But what makes these a little different than their cookie cousin is that they are three things in one with a festive Oreo baked into the bottom of the brownie as well. Again, the TikTok version also had an Oreo but it was baked into the middle. Personally, I like my Christmas cookie brownies better :-P.

• Peppermint Sugar Cookie Bars by Hezzi-D’s Recipe Box
• Penguin Nutter Butter Cookies by Blogghetti
• Holiday Sugar Cookie Cups by Jolene’s Recipe Journal
• Pistachio Cranberry Macaron by A Kitchen Hoor’s Adventures
• Double Chocolate Orange Buckwheat Cookies (redo) by Magical Ingredients
• Gluten Free Molasses Cookies by Art of Natural Living
• Chocolate Cherry Bubbles by A Day in the Life on the Farm
• Buttery Oatmeal Raisin Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Browned Butter Chocolate Chunk Candy Cookies by Karen’s Kitchen Stories

CHRISTMAS COOKIE BROWNIES

Print

Yield: 2 Dozen Prep Time: 25 Minutes Cooking Time: 22 Minutes 22 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box brownie mix, and ingredients indicated on box
• 24 festive red creme Oreos
• 24 festive sugar cookies

Directions

1. Preheat oven to 350 degrees F. Grease a cupcake pan; set aside.
2. In a large bowl, blend together the brownie batter ingredients as indicated on the box.
3. Place Oreos in the bottom of each cupcake cavity, fill 2/3 with brownie batter, and bake for 10 minutes.
4. After 10 minutes, quickly but carefully top each with a sugar cookie slice and bake for another 12 minutes.
5. Remove from oven and allow to cool for 5 minutes before removing from pan to cool completely. 

Source: The Spiffy Cookie Original.

When life hands you chocolate, make peanut butter French silk pie bars – because obviously peanut butter is the logical next step.

Jump to recipe

It’s Saturday which means it’s peanut butter chocolate time! I realize that most of my new recipes lately are for #PBchocSat but it’s about all I have time for these days. I have a pretty demanding mouse experiment at work and I barely cook at all as a result. Heck last night I ate Cheetos for dinner. But I digress.

Since it’s pie season I decided to whip up these French silk pie bars with peanut butter layered in. I could have mixed it into the chocolate layer itself but I wanted to make sure you knew there was peanut butter in there just by looking at them.

While I obviously made these for the Ohio State vs UCLA game tonight, these peanut butter French silk pie bars would also be a great addition to your Thanksgiving or Friendsgiving menu. A chocolate pie might not be the most traditional for the holiday but I am not that traditional of a person so I see nothing wrong with it. You should make what you think sounds good!

Speaking of Thanksgiving, some of my family is coming into town for it and I have yet to plan any of the menu yet for the same reason that all I’ve posted lately is peanut butter and chocolate recipes. Do you think they would be okay with a full peanut butter and chocolate coursed menu? I could think of worse things…

PEANUT BUTTER FRENCH SILK PIE BARS

Print

Yield: 16 Servings Prep Time: 1 Hour 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 3/4 cup finely crushed chocolate graham crackers
• 1 Tbsp sugar
• 1/4 cup unsalted butter, melted

FILLING

• 3 oz. semi-sweet chocolate, chopped
• 3 Tbsp sugar
• 3 Tbsp unsalted butter
• 1 egg yolk, slightly beaten
• 3 Tbsp heavy cream
• 1/2 cup creamy peanut butter**

TOPPING

• 1 cup semi-sweet chocolate, chopped
• 1/3 cup heavy cream

Directions

1. Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper with overhang; set aside.
2. In a small bowl, whisk together the graham cracker crumbs and sugar. Stir in melted butter until evenly distributed then dump into the prepared baking dish and press into the bottom evenly. Bake for 10 minutes then set aside to cool completely on a wire rack.
3. While crust is cooling, prepare the filling. In a medium saucepan over low heat, melt the chocolate, sugar, and butter, whisking constantly until smooth, about 8-10 minutes. Remove from heat and continue to stir for one minute to cool slightly.
4. Whisk in beaten egg yolk then return to medium-low heat. Continue stirring until mixture starts to bubble and thicken, about 5 minutes. Remove from heat*.
5. Place saucepan in a large bowl of ice water, stir in heavy cream until incorporated and continue to stir occasionally until filling becomes hard to stir, about 10 minutes.
6. Transfer filling to a medium bowl and beat with an electric hand mixer until light and airy, about 2-3 minutes set aside.
7. Spread peanut butter** evenly over the top of the cooled crust, followed by the filling. Place in the fridge to chill for about 30 minutes or until firm.
8. While the filling sets, prepare the ganache. In a large microwave safe bowl, combine chocolate and whipping cream. Microwave on high for 15 second intervals, stirring in between, until just melted.
9. Pour ganache over the top of the chilled mousse and spread to cover evenly. Cover and chill for another 30 minutes or overnight until firm.
10. Lift bars out of pan using the parchment paper overhangs. Cut into 16 bars and store any leftovers in the fridge.

Notes

*Don't worry if it looks slightly curdled. **Microwave the peanut butter for a few seconds to make spreading easier.

Source: Adapted slightly from A Kitchen Addiction.

There’s no reason to fear these Graveyard Halloween Brownies unless you are afraid of Reese’s tombstones and mini pumpkins, gummy hands and pumpkins, and candy bones.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

I know graveyard Halloween brownies are not a novel idea but usually they are made with Milano cookies with chocolate RIP lettering added to them. I swapped them out for little tombstone-shaped Reese’s peanut butter cups I found along with some other fun edible decor like mini Reese’s pumpkins, gummy zombie hands, gummy jack-o-lanterns, and candy bones.

Another thing I noticed about most other graveyard brownies was the loose Oreo dirt on top. So instead I added some green frosting to resemble grass and doubled as a sticky surface to which the Oreo dirt would hold onto instead of spilling all over when you take a bite.

While I was on the train of modifications, I also added peanut butter creme Oreos to the brownies. I figured it made sense since I already had two types of peanut butter cups on top to include some more peanut butter action within. You could use regular Oreos, but why when the peanut butter ones exist?

I suppose I could have taken the peanut butter to another level by making peanut butter frosting instead of cream cheese, but I wanted the frosting to be green not brown.

I suppose the real reason these graveyard Halloween brownies are so peanut butter themed is because today is most importantly #PBchocSat! The Ohio State Buckeyes are away today playing Wisconsin and while Halloween is still just under 2 weeks away, our next game against Penn State isn’t until November 1st as we have a bye next weekend. So the buckeye Halloween themed treat, which normally lands for PSU, must be today!

Technically I made these for a friends birthday in September but it’s really never too early to celebrate Halloween in my book. Added bonus that my friends expect this from me at this point and are not phased.

GRAVEYARD HALLOWEEN BROWNIES

Print

Yield: 2 Dozen Prep Time: 40 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BROWNIES

• 1 Family Size (9×13) Brownie mix (and ingredients listed on box)
• 1 pkg peanut butter Oreos*, 4 crushed and set aside for topping

TOPPING

• 4 oz. cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• Green food coloring
• 9 Reese's tombstones
• Pumpkin shaped mini Reese's
• Gummy hands and/or pumpkins
• Candy bones

Directions

1. Preheat oven to 335 degrees**. Lightly coat a 9x13-inch pan with nonstick spray and set aside.
2. In a large bowl, mix together brownie mix and directed ingredients.
3. Pour half the batter into the prepared baking dish and spread evenly. Top with a single layer of Oreos (about 24). Pour remaining brownie batter over the Oreos. Bake for 30-35** minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
4. While the brownies cool, prepare the frosting. In a medium bowl beat the butter, cream cheese, and vanilla extract until fluffy. Slowly add the powdered sugar 1 cup at a time until it reaches desired consistency. Add food coloring and beat until the mixture is smooth and creamy. 
5. Transfer frosting to a piping bag fitted with a star tip (Ateco 826). Pipe small blobs of frosting all over the top of the brownies to resemble patches of grass. 
6. Insert Reese's tombstones over the brownies, sprinkle crushed Oreos over the frosting grass to resemble dirt. Decorate with pumpkin Reese's, gummy hands and pumpkins, candy bones, or other favorite spooky candies. Slice in 24 bars and serve.

Notes

*You can use regular Oreos or other flavors you prefer, but since I was using shaped Reese's to decorate I used the peanut butter creme filled. **Or as directed on the box for a 9x13-inch pan.

Source: Inspired by Your Home Made Healthy.

Skip the sweetened condensed milk for a layer of cream cheese filling in these Seven Layer Cheesecake Bars topped with semi-sweet and white chocolate, butterscotch, pecans, and coconut.

Jump to recipe

It should come as no surprise that after making seven layer brownies that I made seven layer cheese cake bars. But instead of a brownie crust I went back to the traditional graham cracker crust and instead of the sweetened condensed milk there’s cheesecake filling. Giveth back one traditional component of seven layer bars (AKA Hello Dolly bars) and taketh one away.

The Layers of Seven Layer Cheesecake Bars:

• Graham cracker crust
• Cheesecake filling
• Semi-sweet chocolate chips
• White chocolate chips
• Butterscotch chips
• Pecans
• Sweetened shredded coconut

I originally made these in honor of my undergraduate student’s last day working in our lab. When I asked if he had any requests for a going away dessert he replied with 7 layer bars, cheesecake, or something Oreo-flavored. So I combined two of them into seven layer cheesecake bars!

I almost made with this an Oreo crust to encompass all three. I may regret not doing so just a little bit but they were stellar regardless. Guess that just leaves the door open to yet an Oreo 7 layer bar version in the future. I’ve certainly made my share of different versions of this recipe and I doubt I will stop anytime soon.

My favorite recipes are those that can be easily modified based upon the season and frankly what I have in stock in my kitchen and/or pantry. Which is why I also have a bounty of chocolate chip cookie variations, cheesecake bars, deviled eggs, pizza, mojitos, etc.

Speaking of recipes with versatility, it occurred to me that the start of college football season is only a month away which means it’s almost time for another round of #PBchocSat! Time to brainstorm new peanut butter and chocolate buckeye recipes.

SEVEN LAYER CHEESECAKE BARS

Print

Yield: 2 Dozen Prep Time: 3 Hours 30 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 10 oz. graham crackers, finely crushed
• 8 Tbsp (1/2 cup) unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 3/4 cups pecans
• 3/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
4. Pour batter into crust and spread evenly. Top with semisweet, white, and butterscotch chips, followed by the pecans and coconut.
5. Bake 40-45 minutes* or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Cover with foil if the top browns too much.

Source: Adapted from my Birthday Cake Oreo Cheesecake Bars and 7 Layer Brownies.

Crushed vanilla wafers, vanilla pudding mix, and freeze dried banana powder set these banana pudding rice krispie treats apart from the rest.

Jump to recipe

In case you weren’t aware, I am picky about banana pudding. Mostly that it should be vanilla pudding flavored with real banana, not banana flavored pudding. Doesn’t matter if you use boxed instant vanilla pudding with fresh banana slices, homemade vanilla pudding with fresh banana slices, or blend in caramelized bananas, as long as the banana is real and not just a flavoring we are good.

Even my banana pudding cookies used real bananas, albeit freeze dried and pulverized into a powder first but still real. So when I set out to make banana pudding rice krispie treats I decided to do the same. I almost caved and used banana flavored pudding because, as I learned from the first batch of my strawberry lemonade rice krispies, adding fresh fruit would not turn out well but then I remembered the magic of powdered freeze dried fruits.

Add some crushed vanilla wafers into the puffed rice cereal mixture, top with a drizzle of white chocolate and more vanilla wafer, and you’ve got yourself realistically flavored banana pudding rice krispie treats. Of course if you don’t mind banana flavoring or don’t want to deal pulverizing freeze dried bananas and use the banana flavored instant pudding packet instead, that’s your journey.

If you also feel so inclined, this would have probably been a great excuse to buy the mini vanilla wafers, and I considered it, but I decided to stick with the OGs. But they will likely disappear fast enough when I share them with my BBQ team down in Memphis this week that I will have to remake them just as an excuse to buy the minis.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

• Banana Pepper BBQ Ribs from A Kitchen Hoor’s Adventures
• Crock Pot Baked Beans from Blogghetti
• Garlic Grilled Tomatoes from Blogghetti
• Green Bean and Potato Salad from Jolene’s Recipe Journal
• Grilled Chicken with Balsamic Peach Glaze from A Day in the Life on the Farm
• Italian Pasta Salad from Our Crafty Mom
• No Bake S’mores Pie from Karen’s Kitchen Stories
• Purple Margarita from Easy Recipes for One
• Strawberry Limeade from Art of Natural Living

BANANA PUDDING RICE KRISPIE TREATS

Print

Yield: 2 Dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 Tbsp unsalted butter
• 1 (10.5 oz.) bag marshmallows
• 1 (1.85 oz.) pack instant vanilla pudding mix*
• 2 oz. freeze dried bananas, processed into a powder (~1/4 cup)*
• 6 cups puffed rice cereal
• 40 vanilla wafers, divided (16 crushed and 24 whole)
• 2 oz. white chocolate/bark/candy coating, melted

Directions

1. Coat a 9×13-inch pan with nonstick spray, set aside.
2. In large pot over low heat melt the butter. Add marshmallows and stir until melted and smooth. Remove from heat and stir in the pudding and powdered bananas. Add cereal and crushed vanilla wafers, stirring until well coated.
3. Spread mixture evenly in the prepared pan. Using buttered spatula, waxed paper, or greased hands, press mixture evenly.
4. While the bars are cooling, melt the chocolate. Drizzle over cooled treats and top with whole vanilla wafers. Allow to solidify before cutting into squares.

Notes

*If you don't mind the artificial banana flavor, or don't want to deal with making banana powder, you can just use banana cream flavored instant pudding.

Source: Adapted from my Hot Chocolate Rice Crispy Treats.

My second favorite Easter candy is magicked into Easter 7 Layer Bars just in time for the holiday.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

There are a few recipes I make on repeat but change up the components and 7 layers bars is definitely one of them. Just for holidays alone I have one is Valentine’s Funfetti, a lucky 7-layer bar for St. Patrick’s Day, two for Halloween, and also two for Christmas. It seemed only fair that I finally make Easter 7 layer bars with the second best Easter candy – cadbury mini eggs.

The first is obviously Reese’s eggs – did you really even need me to say it?

Not the Cadbury creme or caramel filled eggs, and not even the regular milk chocolate Cadbury mini eggs, I am talking about the harder to find royal dark chocolate cadbury mini eggs. That sweet and crunchy candy shell over the less sweet dark chocolate is just perfection.

I have made other recipes with cadbury mini eggs for Easter before including bird’s nest krispie treats, Easter gooey butter cake, and cadbury egg cookies but it was time for the literal magic of the 7 layer bars.

The graham cracker base (1) is layered with semisweet (2) and white chocolate (3), slivered almonds (4), coconut (5), chopped Cadbury mini eggs (6), and sweetened condensed milk (7). Add some sprinkles if you dare for festive flair. Toss it in the oven for 25 minutes, patiently let it cool for at least 2 hours and then you can dig in!

CADBURY MINI EGGS 7-LAYER BARS

Print

Yield: 2 Dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 Tbsp (1 stick) unsalted butter, melted
• 18 graham crackers (10 oz.), crushed
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup sweetened shredded coconut
• 1 cup chopped Cadbury mini eggs
• 1 (14 oz.) can sweetened condensed milk

Directions

1. 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.
2. In a medium bowl, combine melted butter and graham cracker crumbs until  distributed. Pour into the prepared pan and press evenly into the bottom.
3. Evenly sprinkle the chocolate chips, almonds, coconut, and chopped Cadbury mini eggs over the graham crumbs. Pour the condensed milk evenly over the entire dish.
4. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
5. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife cut into 24 bars.

Source: Adapted from my Chocolate Coconut Pecan 7-Layer Bars.

Chocolate pecan pie bars are delicious but so is peanut butter and chocolate so why not combine all three? Seems only logical.

Jump to recipe

Over the last 2 months about half of the new recipes I have shared involve peanut butter and chocolate. I apologize to anyone who does not like this combination but my primary motivation for this is the continuation of #PBchocSat in the post-season College Football Playoffs.

True, today is Friday not Saturday, but tonight Ohio State battles Texas in the Cotton Bowl semifinals! Depending on how tonight goes there could be one more unofficial #PBchocSat recipe until the 2025 season in the fall. I dislike that Texas is basically getting a home-team advantage but hopefully it won’t be a factor.

Continuing my trend of taking over the state desserts of the teams we are playing (Indiana/Tennessee/Oregon), today I am Buckeye-ing a pecan pie. Just like buckeyes and the buckeye trees on which they grow on in Ohio, pecans and pecan trees are the state nut and tree of Texas, respectively.

As expected, the state dessert of Texas is pecan pie. Unfortunately in Ohio we cannot make a pie out of buckeyes as they are poisonous, so instead the Ohio state dessert is buckeye candies. Hence my favorite cheer – Go killer nuts!

I have made pecan pie bars with nutella before, so it was a pretty easy swap to use peanut butter instead. Then I made the crust chocolate and added a little drizzle of both peanut butter and chocolate on top to really get the point across. You can’t be subtle if you’re going to live up to the name of peanut butter chocolate pecan pie bars.

Hopefully tonight the Buckeyes play as well as these pie bars taste!

Ten years ago: DIY Hair Ties

Twelve years ago: Butternut Squash Stuffed Shells

Thirteen years ago: Peanut Butter Fudge Brownie Bricks

Fourteen years ago: English Muffins

PEANUT BUTTER CHOCOLATE PEACAN PIE BARS

Print

Yield: 2 Dozen Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 cup (1-1/2 sticks) 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 creamy peanut butter

Directions

1. Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, unsweetened cocoa powder, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. 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.
4. Into the bottom of the pre-baked crust, smear the 1/2 cup of creamy peanut butter over the bottom evenly. Pour filling evenly over the baked crust and bake for 25-30 minutes or until set.
5. 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).

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Nutella Pecan Pie Bars.

When Brownies say Hello to Dolly, you end up with these 7 Layer Brownies. Everything you love about 7 layer bars but on top of a brownie instead of a graham cracker crust.

Jump to recipe

7 layer brownies are basically the same as regular 7 layer bars (aka hello dolly bars) but instead of a graham cracker crust you have a brownie! I figured I’ve done Funfetti 7 layer bars, why not 7 layer brownies?

Peel back the layers of 7 Layer Brownies.

1. Brownie mix
2. Flaked coconut
3. Toffee bits
4. Semisweet chocolate chips
5. White chocolate chips
6. Chopped pecans or walnuts
7. Sweetened condensed milk

Although depending on the recipe, butter counts as a layer when using a graham cracker crust. I find this to be silly because it’s not a layer if it’s mixed with graham crackers as part of the crust. Do the water, oil, and eggs count as a layer in the brownie crust of this recipe, then? No, the brownie is clearly just one layer of these 7 layer brownies.

That’s the best part of 7 layer bars though, you can really layer in whatever you want in there. Don’t have toffee bits? Use butterscotch chips instead. Don’t like nuts? GET OUT! Just kidding :-P. But seriously, if I can make layer bars with leftover Halloween candy, you can use just about anything.

This is why I am slowly amping up my stock of layer bar recipes on this website of mine. I keep finding new flavor combinations that need to be explored. I’ve done chocolate peanut butter 7 layer bars, s’mores 7 layer bars, chocolate coconut pecan 7 layer bars, and even fruit cake 7 layer bars. What will I 7-layer-bar next?

7 LAYER BROWNIES

Print

Yield: 2 Dozen Prep Time: 10 MInutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (18.3 oz.) box brownie mix (and ingredients listed on box)
• 3/4 cup sweetened flaked coconut
• 3/4 cup toffee bits*
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips
• 3/4 cup chopped pecans or walnuts
• 1 (14oz.) can sweetened condensed milk

Directions

1. Heat oven to 350°F. Line 9x13-inch pan with parchment paper, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
2. Bake 25-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
3. Quickly remove from oven, and sprinkle the top evenly with layers of coconut, toffee bits, both chocolate chips, and pecans. Drizzle condensed milk evenly over the top.
4. Return to oven and bake another 15-20 minutes longer or until golden brown and bubbling along edges. Cool completely on cooling rack, about 3 hours. Use parchment paper to lift brownies from pan, peel away, then cut into 24 pieces.

Notes

*Or butterscotch chips - or anything really as these are very adaptable.