This is a great recipe that is a combination between a cookie and a pie. It's a nice fall treat that isn't too sweet and makes your house smell like fall!
Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin
2 tablespoons white sugar
2 teaspoons cinnamon
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and lay a piece of parchment (or wax paper or foil) paper across the pan, so that it extends beyond the pan (the paper is an optional step, but it will make it easier to get the bars out later).
To make Snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan.
To make Pumpkin layer:
In a mixer bowl, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as good.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix. Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.
Maddie absolutely loves oatmeal cookies. LOVES them! So I decided to make some quick oatmeal bars with a little added twist.
2 packages Betty Crocker oatmeal cookie mix
1 1/2 sticks butter or margarine
2/3 cup brown sugar
2 T maple syrup
2 eggs
1/3 cup water
1 cup powdered sugar
1 t maple flavoring
milk
Preheat oven to 350 degrees. In mixing bowl cream butter and brown sugar together till creamy. Add in cookie mix, syrup, eggs, and water. Mix till well blended. Spray 9 x 13 inch pan with cooking spray. Spread dough in pan- using wet hands to pat down if necessary. Bake for 40-45 minutes or until center is set. Cool for 20 minutes.
In small bowl mix together powdered sugar and flavoring. Add milk till of drizzling consistency. Drizzle over cooled bars. Cut into squares.
1 (19 7/8 ounce) box Duncan Hines chewy fudge brownie mix
3 tablespoons vegetable oil
1 cup Eagle Brand Condensed Milk
1 (14 ounce) package miniature Almond Joy bars, coarsely chopped
1/2 cup toasted almonds (optional)
Preheat oven to 350 degrees. Prepare mix according to brownie package directions, except only use 3 tablespoons of vegetable oil. Pour into a greased 9 x 13 inch pan. Pour and spread 1 cup of condensed milk on top of brownie mix. Sprinkle with chopped candy bars and toasted almonds. Bake at 350 for 35-38 minutes. Let cool completely before cutting into 2 dozen bars. Enjoy!
This is another easy school treat I made this week. These are another bar with a great combination of peanut butter and chocolate that only use a few simple ingredients.
I made these on Sunday as treats for the staff at my school on the first day. So many people wanted the recipe that I'm posting it here, but it's so easy that I am truly embarrassed to even call it a recipe. When I say it's easy, I mean EASY.
1 family size box brownie mix with frosting (I used the Betty Crocker Supreme Frosted Brownie mix)
10 small Snickers (not mini) candy bars, sliced into thin slices
1 can vanilla frosting
10 small Snicker (not mini) candy bars, diced
Spray 9 x 13 inch pan with cooking spray. Prepare brownie mix as directed on box. Spread half of brownie batter in pan to cover bottom. Carefully place sliced snickers on top of brownie batter- one at a time- so the entire pan of dough is covered. Carefully spread remaining brownie batter on top of Snicker layer. Bake for 30-35 minutes or until done. Cool completely. In large bowl, mix brownie frosting, vanilla frosting, and diced Snicker bars till well blended. Spread over cool brownies.
When I saw this recipe, I knew I had to make these brownies for my sweet husband who loves all three main ingredients........chocolate, Oreo cookies, and peanut butter. I altered the recipe a bit as it called for using regular Oreo cookies- but I substituted peanut butter Oreo cookies instead. Although I didn't taste them, they did smell yummy while they were baking and Tony said they were very rich and delicious! 1 box Brownie Mix (9x13 size)
8 oz package cream cheese, softened
1/3 cup sugar
2 T creamy peanut butter
10 peanut butter Oreo cookies, broken into pieces (I used the Kroger brand b/c they were cheaper)
2 cups semi sweet chocolate chips
3 T creamy peanut butter
3 T half and half (I was out of half and half and simply left this ingredient out and the ganache came out just fine)
Preheat oven to 350 degrees. Prepare brownie mix according to package directions (or use your favorite homemade brownie recipe) and place into a 9 x 13 inch pan lined with foil that has been sprayed with Pam. In a medium bowl, mix together the cream cheese, sugar, and 2 T peanut butter until smooth. Stir in cookie pieces until combined. Using a spoon, spoon cookies and cream mixture evenly over brownie mix. Using a knife, gently swirl cookies and cream into brownies without scraping the bottom of the dish. Bake for 35-40 minutes or until toothpick comes out clean from center. Cool completely. Place chocolate chips into a microwave safe bowl and microwave for about 1 minute. Stir in remaining peanut butter and stir chocolate chips until smooth. Place back in the microwave for 15-30 more seconds if not smooth. Stir in half and half until glossy smooth, then spread over cooled brownies. Cut into squares and serve.
TIP OF THE DAY: If you are not a peanut butter fan, you can simply use regular Oreo cookies and omit the peanut butter to make Cookies and Cream Brownies.
Edited to ADD: Here are just two comments from my sweet co-workers about these brownies: "These are the BEST brownies I have EVER eaten!", "Those brownies deserve a high 5 they are so good!". And a tip for anyone who lives here in CS and shops at Kroger- I found the PB Oreo's at Kroger on RP on a manager special for only $1.09!
My daughter Madison had the famous Applebee's Blondie the other night when we were out to dinner with my sweet mother in law. She doesn't like chocolate at all so it's exciting when she finds a dessert she really likes. I decided I would try to recreate it at home for her and this was my first attempt. The blondie is VERY rich- but of course once you add vanilla ice cream and maple sauce- it is a SUPER sweet treat! Madison loved them- the only change we will make next time is to omit the white chocolate chips in the blondies because she said they made it just a tiny bit TOO sweet!
This is another easy recipe to use when you have bananas that are going bad and you aren't in the mood for banana bread or banana cake. Just a few quick ingredients and you have a moist snack bar! Please note- these are NOT super sweet- but still yummy.