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Samoa Brownie Bars

Samoa Brownie Bars

Happy snowy Saturday my friends!

We finally have snow in Chicago, and it’s gorgeous! So while the flakes are falling, I’ve been super busy inside baking for some fabulous CCHS performers :) Last night I tried a recipe that Ellen and I found on Pinterest. Ellen really likes the Girl Scout Samoa cookies, well these are 100X better if I do say so myself. They do take a little time to make, not difficult, just a few steps. Most of the ingredients you probably have on hand except for maybe the caramel sauce and coconut. The result of your labor, is a rich, chewy chocolatey coconut bar with a shortbread base. Simply delectable. Please don’t omit the toasting of the coconut, this step is really worth it as it adds a really nice crunch and brings out the coconut flavor.

I can’t say I made any changes to this great recipe…but it is yummy, a nice alternative to the regular cookie and perhaps a nice sweet treat for your Valentine :)

Samoa Brownie Bars and Give me S'more Bars

The recipe can be found here : http://www.jaseyscrazydaisy.com/2011/11/samoa-brownie-cookie-bars.html

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Rocky Ledge Bars aka Barhorst Bars

Good evening and Happy Holidays everyone! I hope everyone is enjoying the holiday season and getting to do a little baking :) A favorite go-to and much requested cookie recipe for me are these Rocky Ledge Bars. Everyone loves them, they are easy and you can customize them for the occasion or holiday (for Christmas, I added mini red and green M&M’s for some color) So, let’s get to it!

With a Christmas twist :)

With a Christmas twist :)

Ingredients

1 stick room temperature butter

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

1 tsp coarse salt

1 1/2 cups packed brown sugar

3 large eggs

1 tsp vanilla extract

1 cup mini marshmallows

1 cup semi-sweet chocolate chips (or substitute in some colored mini-M&M‘s)

1 cup white chocolate chips

1 cup butterscotch chips

1 cup Kraft caramel bits

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9×13 pan with cooking spray and line with parchment paper (it makes lifting out the whole pan easier for slicing)

2. Mix together flour, baking powder, and salt in a bowl. With your electric stand mixer, cream butter and brown sugar until fluffy. Add eggs and vanilla, mix until well combined. Mix in flour mixture. Fold in HALF of the marshmallows, chocolate chips, butterscotch chips and caramel bits.

3. Spread batter in a  prepared pan. Scatter remaining marshmallows, chocolate chips (or M&M’s) butterscotch chips and caramel bits on top. Bake until golden brown and toothpick inserted in center comes out clean, about 30-35 minutes.

4. Let cool on a rack for 3-4 hours. These really need time to set-up properly, so plan accordingly. When thoroughly cool and firm, lift entire block of bars out of the pan and cut into desired shapes, triangles are a nice option.

5. Be prepared for these to disappear fast! Enjoy :)

Recipe adapted from www.marthastewart.com

Salted Caramel Blondies

 

IMG_6913Preheat oven to 375 degrees

List of ingredients

2 1/2 cups of all-purpose flour

1 tsp baking soda

1 tsp coarse sea salt

2 sticks of room-temperature butter

3/4 cup of white sugar

3/4 cup of brown sugar

1 tsp vanilla

2 eggs

1 1/2 cups of semi-sweet chocolate chips

1 cup of Kraft Caramel Bits (tiny preformed balls of caramel found in baking section)

2 cups of slightly broken pretzel twists

Salted Caramel or Butterscotch melting wafers to drizzle on top after cutting

Instructions

Cream butter, sugars and vanilla together. (I use my Kitchen-Aid Stand Mixer for almost all of my baking) Add eggs. Slowly add flour, baking soda and salt. Mix in chocolate chips and caramel bits.

Spray a 9×13 baking pan with cooking spray. Line pan with parchment paper and lightly spray. Spread dough in pan and gently press pretzel pieces on top. The beauty of the parchment paper step is that you will be able to lift the entire slab of cookies out of the pan for easier slicing.

Bake for 25-30 minutes or until middle is set and top is slightly browned. Allow to cool for a few hours.  Once cool, I sliced the bars and put on a cooling rack and drizzled with Salted Caramel Wafers. These bar cookies are actually better one they have cooled, if you can wait that long!

Enjoy!

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