Bars

Best Ever Four Layer Everything Crunch Bars Recipe

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Best Ever Four Layer Everything Crunch Bars Recipe – Four layers made of everything delicious you can possibly imagine in a dessert bar. They are rich, satisfying and oh so good!


What is your must-have when it comes to the perfect dessert? Peanut Butter, chocolate, caramel, something crunchy, chocolate or something fabulous like nougat? Check, check, and check. These bars clearly have it all.

If you’re a lover of all things sweet, you need this recipe in your life.

Alright, let’s examine these bars layer by layer.

It all starts with a decadent and fudgy brownie. Made from scratch in a matter of minutes – you will have a hard time not digging into the freshly baked brownies. But practicing self-control is really worth it. Just keep the end product in mind.

Once cooled, a mixture of caramel and rice cereal is spread on top. Making for that ultimate crunch and gooeyness factor.

Now the nougat layer really sets the bars over the top. Marshmallow fluff, peanut butter, and a couple of other creamy ingredients are hard to beat. I can’t think of a more delicious layer than this one.

Last but certainly not least, chocolate puts the perfect finishing touch to an incredible dessert experience.


Best Ever Four Layer Everything Crunch Bars Recipe

Four layers of amazing goodness combined into one scrumptious dessert. These bars have something for everyone. A huge crowd-pleaser.

Total time: 3 hours 20 minutes
Yields: 16

Ingredients


For the Brownie Layer

  • 3 ounces semisweet chocolate
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda

For the Caramel Layer

  • 35 caramels (2/3 of a 14 ounce bag)
  • 1 tablespoon evaporated milk
  • 1 tablespoon water
  • 3/4 cup crisp rice cereal

For the Nougat Layer

  • 1/3 cup unsalted butter
  • 1 1/4 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1 (7 ounce) jar marshmallow cream
  • 1/4 cup creamy peanut butter

For the Chocolate Layer

  • 6 ounces (about 3/4 cups) semisweet chocolate chips
  • 1 1/2 tablespoons unsalted butter
  • 3 tablespoons heavy whipping cream

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-x-8-inch baking pan with aluminum foil and spray with nonstick spray.
  2. Start with the brownie layer. In a microwave-safe bowl, combine chocolate and butter and heat until fully melted, stirring the mixture every 30 seconds. Stir in sugar until fully incorporated and then add eggs and vanilla extract. Whisk in flour and baking soda and stir until just combined. Pour batter into the prepared pan and place in the oven. Bake for 20 minutes and let cool completely.
  3. Once brownies are cooled, prepare caramel layer. In a medium (microwave-safe bowl), combine caramels, evaporated milk and water. Heat for 3 minutes, stirring every 30 seconds. Caramels should be fully melted and you should have a smooth caramel mixture. Add rice cereal and mix together. Spread caramel mixture evenly over the brownie layer and place pan into the freezer.
  4. For the nougat layer, combine butter, sugar, and evaporated milk in a medium saucepan. Bring mixture to a boil while stirring constantly. Reduce heat to low and continue to simmer the mixture for 10 minutes without stirring. Meanwhile, combine marshmallow cream and peanut butter. Pour the warm nougat into the marshmallow mixture and whisk to combine. Spread evenly over the caramel layer and return pan to the freezer.
  5. Finally, combine chocolate chips, butter, and whipping cream for the chocolate layer. Melt in 30 second increments until smooth and creamy. Pour chocolate over the nougat layer and spread in an even layer. Place in the fridge and let cool until set, about 3 hours. Cut into bars and serve.

Notes

  • Bars will keep up to 1 week stored an airtight container or up to 4 weeks in the freezer.

Best Ever Inside Out S’mores Bars Recipe

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Best Ever Inside Out S’mores Bars Recipe – Gooey Brownies filled with Graham Crackers, Chocolate and Mini Marshmallows. Simply ah-mazing!


Turn S’mores inside out and create some delicious bars. There’s no better way to savor the last days of summer than with these bars.


Best Ever Inside Out S’mores Bars Recipe

Gooey Brownies filled with Graham Crackers, Chocolate and Mini Marshmallows. Simply ah-mazing!

Total time: 30 minutes
Yields: 25

Ingredients

  • 1 box prepared brownie mix
  • 9 graham cracker sheets
  • 18 fun size Hershey’s chocolate bars
  • 1 cup mini marshmallows

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9-x-13-inch baking pan with nonstick spray.
  2. Prepare brownie mix according to package directions.
  3. Spread half the batter in the prepared pan. Top with graham crackers (break sheet into pieces as needed to fit into pan). Place mini chocolate bars on top (leaving gaps between each chocolate bar). Sprinkle marshmallows on the chocolate bars, but do not let them touch the sides of the pan. Carefully spread the remaining batter over the marshmallows, covering them completely.
  4. Bake brownies for 25 minutes or until set. Cool completely (for best-looking bars) before cutting into bars. Enjoy!

Notes

  • Brownies will keep up to 5 days stored in an airtight container.

Best Ever Cranberry Bars Recipe

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Best Ever Cranberry Bars Recipe – If you love cranberry or fruity desserts in general, this recipe is for you. A buttery crust with a delectable cranberry filling and a dusting of powdered sugar… so good!


This is probably the best make-ahead dessert I’ve made in a long time. These bars need a couple of hours to set up and are even better if left to rest in the fridge overnight. The cranberry flavor gets a lot more intense and develops beautifully.

If you aren’t a big cranberry fan, you could make these bars using a juice from any other fruit like pomegranate or grape as well. Just make sure it’s 100% juice. Talk about versatility.

Not only do I love the taste of these bars, but I adore their color as well. The powdered sugar on top makes them looks extra dreamy. Perfect for the season we’re in right now. Gah, I might just have to go and snag another one. I just can’t resist.


Best Ever Cranberry Bars Recipe

These bars are bursting with cranberry flavor. Such a refreshing yet satisfying treat!

Total time: 2 hours 30 minutes
Servings: 16 bars

Ingredients


For the Crust

  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsalted butter, at room temperature

For the Filling

  • 1/2 cup all-purpose flour
  • 2 1/4 cups granulated sugar
  • 1 cup plus 3 tablespoons cranberry juice (100%)
  • Zest of 1 orange
  • 6 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon salt
  • confectioners’ sugar, for topping

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray.
  2. Start by preparing the crust. In the bowl of your stand mixer (with the paddle attachment), combine confectioners’ sugar and flour. Mix in butter until fully combined and dough forms. Using your hands press dough into the prepared pan in an even layer. Cover with a sheet of parchment paper. Place in the oven and bake for 30-35 minutes.
  3. While the crust is baking, prepare the filling. In a medium bowl, whisk together four and sugar. Add cranberry juice and orange zest and stir to dissolve sugar.
  4. In a separate bowl whisk eggs and egg yolk as well as the salt. Then add to the cranberry mixture and whisk until fully combined. When the crust is done baking, remove the parchment paper and pour cranberry mixture onto the hot crust (don’t remove pan from the oven, but pull out the oven rack instead). Return to the oven and reduce temperature to 300 degrees F. Let bake for 30-40 minutes or until filling is set (no longer wobbly). Remove from the oven and let cool completely, about 2 hours. Cover and place in the fridge until ready to serve, or at least for another hours. Cut into bars and cover with powdered sugar.

Notes

  • Bars will keep up to 4 days stored in the fridge.

Best Ever Dreamy Strawberry Coconut Bars Recipe

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Best Ever Dreamy Strawberry Coconut Bars Recipe – A super Easy and Buttery Crust topped with Strawberry Jelly and finished with a Coconut Crumble.



When I think of sweet treats perfect for summer, the first two things that come to mind are coconut and strawberries.

Both of these beautiful ingredients are the star of my dreamy bars. It all starts with a super easy and buttery crust that’s topped with strawberry jelly and finished with a coconut crumble.

The flavors of strawberry and toasted coconut work so well together. I could have easily devoured half a pan of these yummy treats in one sitting. Not only do they taste amazing, but your home will smell beyond incredible. They are light enough to prevent any feeling of heaviness, but extremely satisfying at the same time. I hope you will love them as much as we did!


Best Ever Dreamy Strawberry Coconut Bars Recipe

A super Easy and Buttery Crust topped with Strawberry Jelly and finished with a Coconut Crumble.

Total time: 1hour
Servings: 12-16 bars

Ingredients


For the Crust:

  • 1⅓ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¾ teaspoon baking powder
  • ½ cup (1 stick) unsalted butter, softened
  • 1 large egg
  • ½ cup strawberry jelly or jam

For the Coconut Crumble:

  • ½ cup brown sugar
  • 1 cup sweetened coconut flakes
  • 2 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease an 8-x-8-inch baking pan with nonstick spray. Set aside
  2. In a medium bowl, whisk together flour, sugar, and baking powder. Using a rubber spatula, add large egg and mix to combine. Add softened butter and mix until dough forms. Press into prepared pan and place in the oven. Bake for 15 minutes. Spread strawberry jelly over the warm crust.
  3. Next, combine brown sugar, coconut flakes, flour, and baking powder. Pour melted butter over the dry ingredients and stir to combine. Drop mixture evenly over the jelly layer and return to the oven. Bake for 18-20 minutes or until top layer is golden brown. Remove from the oven and let cool for at least 30 minutes before serving.

Notes

  • Bars will keep up to one week stored in an airtight container.

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Death by Chocolate Bars Recipe

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Death by Chocolate Bars Recipe – The fudgiest, richest and most indulgent Chocolate Bars ever. Finished with a Double Chocolate Ganache that’s almost too good to be true.


These are the ULTIMATE chocolate bars featuring semisweet and milk chocolate as well as coffee. Chocolate Ganache sets these right over the top. Amazing!


Death by Chocolate Bars Recipe

The fudgiest, richest and most indulgent Chocolate Bars ever. Finished with a Double Chocolate Ganache that’s almost too good to be true.

Total time: 40 minutes
Servings: 16

Ingredients

For the Bars

  • 3 oz semisweet chocolate, chopped
  • 3 oz milk chocolate, chopped
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 1 cup granulated sugar
  • 3/4 tablespoon instant coffee
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour

For the Chocolate Ganache

  • 3/4 cup heavy cream
  • 4 oz semisweet chocolate, chopped
  • 4 oz milk chocolate
  • pinch of salt
  • 1/4 cup milk chocolate, optional
  • 1/4 cup semisweet chocolate, optional

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8-8-inch baking pan thoroughly with cooking spray.
  2. Combine semisweet and milk chocolate in a small bowl. Remove a 1/3 of a cup of the chopped chocolate and place in a microwave-safe bowl together with the butter. Melt in a microwave and stir until fully combined.
  3. Add sugar and melted butter mixture into a large bowl and whisk together. Add instant coffee and vanilla until fully incorporated. Add eggs and whisk until combined. Switch to a wooden or rubber spatula. Add salt and flour and stir until dry ingredients are well incorporated. Add remaining chopped chocolate. Pour batter into prepared baking pan and bake for 25-30 minutes or until set. Remove from the oven and let cool completely.
  4. Once bars are cooled, prepare the chocolate ganache. Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 10 minutes before pouring over the cake. Slowly cover bars with ganache and let stand for 10 minutes. The ganache will harden as it sets on the bars. Melt 1/4 cup semisweet and 1/4 cup milk chocolate (separately). Drizzle over bars, if desired. Place in the fridge for at least 1 hour before cutting into bars. Enjoy!

Notes

  • Bars will keep up to 1 week stored in an airtight container or up to 1 month in the freezer.

Best Ever Cream Cheese Drizzled Pumpkin & Cookie Butter Bars Recipe

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Best Ever Cream Cheese Drizzled Pumpkin & Cookie Butter Bars Recipe – Pumpkin, Cookie Butter, and warm Spices. With a yummy Cream Cheese Drizzle. Fall in your mouth – right here.


The flavors are simply insane. The pumpkin puree, the cookie butter (which tastes like a mix between caramel and gingerbread – swoon), coupled with cinnamon and pumpkin pie spice. I know this lovely season is only beginning today, but I have a feeling this might be my standout recipe of fall 2015.

The cream cheese drizzle made out of 3 simple ingredients, namely cream cheese, powdered sugar, and milk is just as dreamy. Finished with cookie crumbs.

Best Ever Cream Cheese Drizzled Pumpkin & Cookie Butter Bars Recipe


Total time: 1 hour 10 minutes
Servings: 12 squares

Ingredients

For the Bars:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup cookie butter
  • 3/4 cup pumpkin puree
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 3/4 cups all-purpose flour
  • 1 cup semisweet chocolate chips

For the Cream Cheese Drizzle:

  • 1/4 cream cheese
  • 1/4 cup confectioner’s sugar
  • 2-3 tablespoons milk
  • speculoos cookies, broken into crumbs

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8-x-8 inch baking pan with aluminum foil and spray with nonstick spray. Set aside.
  2. Add butter, brown sugar as well as granulated sugar to the bowl of your stand mixer and mix until combined, about 2 minutes. Add eggs and vanilla.
  3. Next, add cookie butter and pumpkin puree and continue mixing until combined. Add baking soda, baking powder, salt and spices and mix until incorporated. Add flour and mix until combined. Fold in chocolate chips. Place dough into the prepared baking pan. Put in the oven and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool completely.
  4. Once cooled, mix together cream cheese and confectioner’s sugar. Add milk until smooth. Spoon frosting into a ziptop bag and cut off one corner. Cut pan of bars into squares and pipe desired design on top. Sprinkle with speculoos cookie crumbs and enjoy!

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Best Ever Chocolate Chunk Cookie Butter Bars Recipe

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 Best Ever Chocolate Chunk Cookie Butter Bars Recipe – Cookie Butter Bars are infused with cookie butter and plenty of cookie pieces & chocolate chunks. Don’t attempt to make them if you can’t handle a whole lot of cookie goodness in bar form. You won’t be able to stop at just one.


There are a couple of traditional things we eat and go see every year, but I’m always excited to try their new creations as well. I already printed off the list of new items… dessert salami, anyone?

Yep, the State Fair is my guilty pleasure. Speaking of which, I might as well let you in on another guilty pleasure of mine – Cookie Butter.

I mean, cookies in butter form?! Can you blame me?

I adore every single thing about it. But the smell is one of my absolute faves. I wish they made that scent in candle form. Or maybe they already do? I wouldn’t be surprised if it already exists – fill me in if it does!

But just in case there’s no candle in sight, these bars will do the same. Make your house smell beyond amazing.

And they will captivate the rest of your senses too. Cookie Butter infused bars with chunks of chocolate and Biscoff cookies. You better believe they will tickle your taste buds. I still can’t believe it took me this long to incorporate Cookie Butter as a main ingredient.

See the pieces of Biscoff cookies peeking through? I am all about texture and these bars definitely deliver. They’re a tad bit gooey inside, pack a slight crunch due to the cookie pieces and the chocolate chunks pull it all together, of course.

Best Ever Chocolate Chunk Cookie Butter Bars Recipe

Total time: 30 minutes
Servings: 16

My cookie obsession has come to new heights with Chocolate Chunk Cookie Butter Bars. Every cookie lover needs this recipe in their repertoire.

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup cookie butter
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup chocolate chunks
  • 5 Biscoff cookies, broken into pieces

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8-x-8-inch baking pan with nonstick spray or line with aluminum foil and spray (it makes it easier to lift the bars out of the pan and cut into individual squares).
  2. In a medium bowl, cream together butter, brown sugar, and granulated sugar. Add vanilla extract and egg and mix until combined. Incorporate cookie butter until smooth and creamy. Add salt and flour and mix until fully combined. Fold in chocolate chunks and broken cookie pieces.
  3. Press batter into the prepared pan. Place in the oven and bake for 25 minutes or until edges are slightly brown. Remove from the oven and let cool completely before cutting into squares.

Notes

  • Bars will keep up to 5 days stored in an airtight container or up to 4 weeks stored in the freezer.

Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe

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Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe – Hands down the best Blondies you can make at home. Chock-full with Chocolate Chips, Pretzels and a very generous drizzle of Salted Caramel.


Chocolate Chip Salted Caramel Pretzel Blondies are the happiest accidental creation to have come out of my oven over the past few weeks.

The main reason why I adore this recipe so much is that they bake up beautifully every time. They’re slightly browned and crisp on the outside, but the best part, the inside, stays so moist, gooey and chewy. The similarity to brownies is undeniable.

Brownies are my absolute favorite bars. All things chocolate really are my favorite. Adam, on the other hand, prefers anything that doesn’t involve chocolate or contains small amounts. So just in case you are that someone or live with anther person who doesn’t love chocolate quite as much, these blondies are the best compromise. Not as rich and fudgy as brownies, but every bit as satisfying.

The batter for these blondies holds a healthy amount of chocolate chips and broken pretzel pieces. Giving the blondies great texture and that sweet & salty thing so many of us love. The caramel drizzle at the end totally sets each and every yummy square over the top.

Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe

Total time: 30 minutes
Servings: 12

These blondies are all about salty & sweet. Get ready to have your taste buds tickled!

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup broken pretzel pieces, plus 12 whole pretzels for decorating each square (optional)
  • 1/4 cup salted caramel sauce, for drizzling

Instructions

  1. Preheat oven to 350 degrees F and line an 8-x-8-inch baking pan with parchment paper that has been sprayed with nonstick cooking spray or grease the pan thoroughly.
  2. In a medium bowl, using a rubber spatula combine butter and brown sugar. Add egg and vanilla and mix until incorporated. Stir in salt and flour until fully incorporated and no lumps remain. Fold in chocolate chips and broken pretzel pieces.
  3. Pour batter into prepared baking pan in an even layer. Place in the oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely. Drizzle with salted caramel sauce. Cut into bars and place 1 pretzel in the center of each blondie square. Enjoy!

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Best Ever Chocolate Chip Cookie Stack Recipe

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Best Ever Chocolate Chip Cookie Stack Recipe – Chocolate Chip Cookies, Cheesecake, and Chocolate Ganache collide into one breathtaking dessert.


While it might look like this could be difficult to pull off, let me tell you that it really isn’t. If you can bake chocolate chip cookies, you can totally do this. It’s made up of two chocolate chip cookie layers, two no-bake cheesecake layers and lots of chocolate ganache.

Basically the dessert of my dreams.

For the cookie layers, I adapted our favorite chocolate chip cookie dough and simply baked it into two giant square cookies and let them cool completely. Once cooled, I moved onto the easiest cheesecake I know. Made up of 3 ingredients and so, so yummy. While chocolate ganache sounds fancy, it really is a cinch to make on your own. Heavy cream and chocolate are the best together.

This is by far the tastiest frozen treat I’ve eaten in quite a while.  I was most definitely inspired by the warm weather and my relentless sweet tooth.


Best Ever Chocolate Chip Cookie Stack Recipe


Total time: 30 mins
Servings: 12

Ingredients


For the Cookie Layers

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup (2 sticks) butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips

For the Chocolate Ganache

  • 1 1/2 cups dark chocolate
  • 2 cups heavy cream
  • For the Cheesecake Layer
  • 2 (8 oz) packages cream cheese, softened
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8-x-8 inch baking pan with aluminum foil and spray with nonstick spray.
  2. In the bowl of your stand mixer, combine sugars, butter, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add baking soda and salt. Mix another minute or until incorporated. With your mixer set to its slowest setting, add flour and mix until a smooth dough forms. Add chocolate chips and incorporate with a spatula. Press half of the cookie dough into the prepared pan. Place in the oven and bake for 18-20 minutes. Remove from the oven and let stand for 10 minutes. Lift cookie layer onto a wire rack and line baking pan again with aluminum foil and spray. Bake the second half of the cookie dough as the first.
  3. Once cookie layers have completely cooled, return one layer to the bottom of the baking pan (that’s been sprayed and lined with aluminum foil).
  4. Using a double boiler, combine heavy cream and dark chocolate. Heat and stir frequently until dark chocolate is melted and incorporated with the heavy cream. Remove from the stove and let sit.
  5. In the bowl of your stand mixer, beat together cream cheese, confectioner’s sugar, and vanilla until smooth.
  6. Pour 1/3 of the chocolate ganache over the cookie layer in the pan in an even layer. Place in the fridge for 10-15 minutes. Remove and spread half of the cream cheese mixture over the chocolate. Stack second cookie sheet on top and spread another 1/3 of the chocolate ganache in an even layer over the cookie layer. Return to the fridge for another 15 minutes. Spread remaining cream cheese mixture evenly over the chocolate layer and pour remaining chocolate ganache over the final cream cheese layer. Cover pan and place in the freezer for at least 2 hours or until ready to serve.

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