Cookie Gift Baskets Tip & Recipe Blog

Archive for the ‘Bars’ Category

If you love the idea of home baked cookies but not the time required to stand at the counter doling out the raw batter, opt for the cookie bar. It’s a cousin of the drop cookie. Instead of scooping out mounds of raw batter and refilling the cookie sheets when one batch is baked, you do all the pan filling once and forget it.

Bake your cookie bars as you would a brownie or other pan cookie. You spread the dough after you’ve prepared it and then bake as directed in the recipe. The real key is to wait until the entire pan has cooled before cutting into the bars. If you cut too soon, you’ll only get messy-edged bars that don’t hold their shape.

Have fun with these recipes for cookie bars.

Chocolate Toffee Bars (courtesy of Allhomemadecookies.com)

These cookies are much simpler to make than they look. They are a very decadent candy bar-like cookie that makes for stunning gifts or simple gourmet desserts with your favorite ice cream. These cookies do not freeze well (not that they normally last long enough to freeze anyway!)

Ingredients:

6 tablespoons unsalted butter, softened

1/2 cup brown sugar

1 1/2 teaspoons vanilla

1 cup flour

1/4 teaspoon salt

1 cup semisweet chocolate chips

1/2 cup sliced almonds

Directions:

Preheat the oven to 350 degrees and lightly grease an eight inch square baking pan. Cream the butter and brown sugar together in a large bowl. Blend in the vanilla. In a small bowl, whisk together the flour and salt. Add the flour mixture to the butter mixture and blend well. Spread the dough evenly into the prepared pan.

Bake for 17-22 minutes or until golden brown. Sprinkle the top with the chocolate chips and cover the pan with foil or another pan to help melt the chocolate. After a few minutes, spread the chocolate with a spatula until evenly coated and smooth. If the chocolate does not melt, pop the pan back in the oven for a minute. Sprinkle the almonds immediately over the top and press in gently so they will stick. Let cool completely and cut into desired shapes. Store in an airtight container.

Tasty-Cake Chocolate Peanut Butter Bars (courtesy of Allhomemadecookies.com)

I remember my mom making these delicious bars. We all loved the soft "tasty-cake-like" chocolate peanut butter bars. When I make this dessert for my family, it disappears quickly! This recipe won a blue ribbon at a city fair. These bars freeze well and taste great frozen!

Ingredients:

1 c. milk

2 T. margarine or butter

2 c. sugar

4 eggs

2 c. flour

2 tsp. baking powder

1/2 tsp. vanilla

Confectioner's sugar for dusting

1 1/4 c. peanut butter

12 oz. chocolate chips (about 1 1/2 cups)

Directions:

Preheat your oven to 350. Scald the milk and margarine. Cool mixture and add the sugar, eggs and vanilla. Mix well. Then mix in the dry ingredients. Pour the batter into a greased and floured jelly roll pan.

Bake the cake for 20 to 25 minutes. Remove from the oven and dust with confectioner's sugar. Spread with the peanut butter while the bars are still hot. Refrigerate to cool. Melt the chocolate and spread on the cooled bars. Let cool before cutting into squares.

Yields about 36 bars.

When you have diabetes, it is easy to think that your favorite foods are on a “bad” list and you cannot enjoy them without damaging your health.  While it is true that changes in your diet will help you lead a healthier life, there is still room to indulge in your favorite foods.  With a few modifications, you can still eat cookies, cake, or your beloved peanut butter cups.  When you learn how to make sugar-free desserts, you will start to see that you are not as restricted as you may have thought.  They're also great to give to friends with diabetes for brownie gifts or diabetic cookies. Put your sweet tooth on hold for a few minutes while you learn to make diabetic brownies.

One hundred years ago, about one percent of the population had diabetes; today, one-third of us will have diabetes at some point in our lives.  Many people with type 2 diabetes can reverse the condition by paying careful attention to their diets.  Sugars can wreak havoc in the body of a diabetic and contribute to the development of type 2 diabetes.  While you can make “diabetic” brownies and other recipes, it is a good idea for everyone to watch their intake of sugar, white breads, rice, and pastas.

The main difference between regular brownies and diabetic brownies is the substitution of a sweetener for sugar.  Many recipes call for white flour, but remember, white, bleached flour raises blood sugar, too.  The following recipe, courtesy of InformationAboutDiabetes, eliminates sugar and calls for whole wheat flour, which is lower on the glycemic index, meaning it releases sugar more slowly than bleached flour.

Start by preheating your oven to 350° and lightly greasing your baking pan with a light coconut oil spray or calorie-free vegetable oil spray.

Assemble the following ingredients:

• 3 tablespoons unsweetened cocoa powder
• ¼ cup vegetable oil
• 2 very ripe bananas
• ½ cup sugar substitute (Stevia-based products are sweet without harmful side effects)
• 2 large eggs
• 1 cup whole wheat flour
• ½ cup chopped nuts

To make:

Combine the cocoa, oil, and bananas in a mixer or blender and puree until smooth.  You can also blend by hand, if needed.  In a separate bowl, mix the sugar substitute, eggs, flour, and the banana puree.  Blend this and then stir in the chopped nuts.

Pour the batter into your lightly greased 9x13 inch pan and bake for about 15-20 minutes.  One way to see if the brownies are done is to insert a toothpick into them.  If they are done, the toothpick will come out clean.  When the brownies are cool, cut them into small squares.  If you want delicious, warm brownies, cut them with a plastic knife using sawing motions.

Making your own diabetic brownies is as easy as making a batch of regular brownies from a mix, and they are certainly healthier for you and your family.  One caution: Sometimes, when we’re eating healthier foods, we tend to let our sense of portion control go.  Don’t!  Too much of a good thing is just too much.  For this recipe, cut the brownies into 24 or 48 squares.  If cut into 24 squares, each brownie will have 115 calories, 2 grams of protein, 16 grams of carbohydrates, 5 grams of fat, and 104 milligrams of sodium.

Living with diabetes can be challenging; enjoying your favorite foods doesn’t have to be.

More Diabetic Friendly Foods:

• Diabetic Carrot Bars
• Sugar Free Oatmeal Cookies (Diabetic)
• Diabetic Ginger Cookies

MMMM Peanut Butter and Chocolate - a wonderful combination.  If you're looking for bars to make for a special gathering, or simply as an indulgence for your family, this recipe is sure to please!

Ingredients:

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Directions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Mmmmmm! Ooey gooey marshmallow sandwiched by chocolate layers, what could be better?  Gone are the day of simple cookies and here are the days of delicious innovations. Here's  a recipe that you may want to double, and they'll be gobbled up fast!

Ingredients:

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3 tablespoons baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped nuts, optional
• 4 cups miniature marshmallows

Topping

• 1-1/3 cups semisweet chocolate chips
• 1 cup peanut butter
• 3 tablespoons butter
• 2 cups crisp rice cereal

Directions:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.
• For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill.

Mmmmm S'mores!  It's summer, which means campfires, which means S'mores!  Here's a delicious recipe that you don't have to haul wood for!  Make delicious S'mores right in your kitchen with all the ooey gooey goodness as the original.

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Enjoy the chocolate treats!

Take this recipe a step farther and make S'more Cupcakes! They're delicious and of course, chocolatey.

St. Patrick's Day is coming quick, so how about whipping up something with a bit o' Irish in it?  Irish Cream Liqueur adds a sweet touch to this fudge recipe.

Anyone will be "lucky" to get a bite!

These brownies are another one of my favorite creations that are made using a simple store-bought mix.   The macadamia nuts kick these brownies up a notch!

Ingredients:
1 package store brought brownie mix (+ eggs & oil)
1/3 cup chopped macadamia nuts
1/4 cup semi-sweet chocolate chips

Prepare the brownie batter according to the package directions.  Then fold in the macadamia nuts and chocolate chips.  Spread the batter evenly in a 9" x 9" square cake pan.  Set aside and make topping.

Topping:
3 oz softened cream cheese
2 Tbsp. softened butter
1/4 cup sugar
1 Tbsp flour
1 egg
1/2 cup semi sweet chocolate chips (Guittard are my favorite)
1 1/2 cups flaked coconut
1/3 cup chopped macadamia nuts

Cream together the sugar with the cream cheese, butter, and flour.  Mix in the egg.  Then add the chocolate chips, coconut, and macadamia nuts stirring until well combined.  Spoon the topping mixture over the brownie batter distributing as evenly as you can. Bake at brownies at 350 degrees F for 35 - 40 minutes or until a toothpick inserted in the middle comes out clean and the topping is golden brown. Cool and cut into squares.

If you're a fan of coconut macadamia nut brownies, then you'll definitely want to check out these other popular cookies.

My kids love these brownies and I love them just as much because they are SO easy to make!

Prepare a standard store-bought brownie mix as directed on the package except mix in one sleeve of crushed mint chocolate covered cookies* and 1 cup of chopped nuts into the batter. Bake as directed on the brownie package.

*For the crushed mint cookies, I've found two great options.  During girl scout season, I use their chocolate mint cookies.  The rest of the year, I use the chocolate-covered Oreos with mint filling.  In either case, I just place the cookies in a large plastic bag and then use my rolling pin to crush them prior to adding them to the brownie batter.

Another option is to stir in regular crushed Oreo cookies and bake as directed on the brownie box (I reserve about 3/4 crushed cookies for on top the brownies).  After the brownies have cooled, sprinkle them with the reserved crushed Oreos.  Then melt 1 cup of white baking chips in the microwave inside a small ziploc bag (takes maybe 25 seconds to melt). Cut a tiny hole in the corner of the bag and squeeze to create drizzles over the top of the brownies.  These Cookies n' Cream brownies are shown in the photo.

Find many other ways to spice up your brownies here!

My Dad loved German chocolate birthday cookie cake topped with that yummy coconut frosting that you can buy in a tub so this is a twist on that childhood favorite that my kids (and my Dad) love.  The homemade frosting is the key to these tasty treats that will surely become a favorite in your family as well.

Mix together 2 packages of brownies following the directions on the box to make the batter. Pour the batter into a large 10 x 15 jelly roll pan and bake at 350° F for the number of minutes shown on the box or until a toothpick inserted into the center comes out clean.  Remove brownies from the oven and cool.

Frosting Directions:

1 cup sugar
1 cup evaporated milk
3 egg yolks
½ cup butter
1 tsp vanilla extract
1 ½ cup flaked coconut
1 cup chopped pecans

In a medium-size heavy saucepan, combine together the sugar, evaporated milk, egg yolks and butter bringing it to a boil over medium heat. As soon as the mixture boils, start the timer for 12 minutes (stirring constantly).  After the 12 minutes, remove the mixture from the heat and add the vanilla, coconut and pecans stirring constantly and cooling until the frosting reaches a spreadable consistency.  Be sure not to cool to far or you won't be able to easily frost the brownies.  Spread the frosting over the top of the brownies and then cut into squares to serve to guests.

For more flavorful brownie recipes, visit this page for "Kicked Up Brownie Recipes".

If you love chocolate and cheesecake, you might find cream cheese swirled brownies just as delicious.  These yummy little morsels are great when they are served warm from the oven or heated slightly in the microwave.  They're just as easy as making cookies, but much more unique. Add a steaming cup of coffee and you are all set!

How To Make Them:

Buy a package of your favorite brownie mix and prepare the batter according to the directions on the box.  Then spread 1/2 the batter in the bottom of a 9" x 13" rectangular baking dish or cake pan.

Cream Cheese Swirl Ingredients:

6 oz. cream cheese, softened
5 Tbsp. butter, softened
1/3 cup sugar
2 eggs
3/4 tsp. vanilla
2 Tbsp. flour

Using a hand mixer, beat together the cream cheese, butter, and sugar until well blended.  Then add the eggs and vanilla mixing well.  Finally mix in the flour until the entire cream cheese swirl mixture is smooth.  Drop the batter by teaspoonfuls over the pan of brownie batter.  Then pour the remaining half of the brownie mixture on top spreading evenly.  Using a knife held vertically, run the knife through the batter/cream cheese to create swirl patterns.  Bake the brownies according to the directions on the outside of the box (normally 350 degF for about 40 minutes or until a toothpick inserted into the center comes out clean). Cool slightly and cut into squares for serving to guests.

If you love brownies, cookies and other desserts, check out the winter wishes dessert basket that is filled with all those goodies and more!