Peachy Keen Bars

This wonderful summertime dessert has all of the deliciousness of peach cobbler, all squared away into a perfect bar.  If you like peaches, you'll love this recipe.

Peachy Keen Bars

1 pkg dry cake mix (white, yellow, vanilla)

1/3 c. butter, room temperature

2 large eggs, divided

1 quart peaches, cubed

8oz cream cheese, room temperature

1/3 c. sugar

1 tsp. vanilla extract

Preheat oven to 350 degrees.

In a large bowl combine cake mix, butter and 1 egg; mix with fork until crumbly.

Set aside 1 1/2 c. for the topping.

Press remaining crumbs on the bottom of a sprayed 9x13" baking dish.

Bake for 10 minutes.

Meanwhile, in a large bowl combine cream cheese, sugar, 1 egg and vanilla extract; beat with a mixer until creamy.

Drain peaches and spoon onto crust.

Spread cream mixture over peaches.

Sprinkle with reserved crumbs.

Bake an additional 30 minutes.

Chill at least 30 minutes before serving.

Reeses Peanut Butter Brownies

For a long time now, these Reese's Peanut Butter Cupcakes have been on the top 10 list of this little blog.  And rightfully so, since they are pretty much delicious in every way.

Well these brownies are just as satisfying, but without all the work of cupcakes.

Perfect for any occasion.

Reeses Peanut Butter Brownies

Top cooled brownies with frosting.

Cover with 1 bag quartered Reese's peanut butter cups.

 

Brownies:

1 c. butter, melted

2 c. sugar

1/3 c. cocoa

4 eggs

2 tsp. vanilla

1 1/2 c. flour

Combine butter, sugar and cocoa and beat until smooth.

Add eggs, one at a time.

Add vanilla and flour and mix to combine.

Pour into greased 9x13" dish.

Bake at 350 for 35 minutes.

Chocolate Peanut Butter Frosting:

1 c. smooth peanut butter

½ c. butter

3 Tbsp. coco powder

3-4 c. powdered sugar
1-3 Tbsp. milk

Beat the peanut butter and butter with a mixer until smooth.

Add the coco powder and mix well.

Add the powdered sugar 1 cup at a time until desired thickness of frosting.

If you need to thin it out a little, add a couple tablespoons of milk.

Mississippi Mud Brownies

A delicious brownie with a chewy layer of marshmallow right in the middle.  What's not to love?

Mississippi Mud Brownies

Recipe from Our Best Bites

Brownies:
1 1/2 c. flour
2 c. sugar
1/2 c. cocoa powder
2 tsp. baking powder
1/2 tsp. table salt
1 c. melted butter
4 eggs, lightly beaten
1 Tbsp. vanilla
1 c. semi-sweet chocolate chips
3 c. mini marshmallows

Frosting:
1/2 c. melted butter
1/3 c. cocoa powder
1/3 c. evaporated milk
1 lb. powdered sugar
1 tsp. vanilla

Combine the flour, sugar, cocoa, baking powder and salt.
Add melted butter, eggs and vanilla, and beat on medium speed for about 3 minutes.
Add chocolate chips and spread in a greased 9x13" pan.
Bake at 350 for 30-45 minutes, or until toothpick comes out clean.

When done, arrange marshmallows over the top and return to oven for 2-3 minutes, or until puffed and slightly golden.
Cool completely.


For the frosting, beat together all ingredients on high speed until light and fluffy.
Spread over cooled brownies.

Samoas Bars

These are a lot more involved than your average dessert, but the results are pretty fabulous!  A shortbread cookie is topped with toasted coconut and caramel, then dipped and drizzled with chocolate.

Very similar to the girl scout cookie, these bars are a good make at home substitute.

Samoas Bars

Recipe and photo from Baking Bites

Shortbread Cookie Base:
1/2 c. sugar
3/4 c. butter, softened
1 large egg
1/2 tsp. vanilla
2 c. flour
1/4 tsp. salt

Cream together the sugar and butter.
Beat in egg and vanilla.
Gradually beat in flour and salt until mixture is crumbly, like wet sand (dough does not need to come together.
Press into a greased 9x13" pan.
Bake at 350 for 20-25 minutes, until base is set and edges are lightly browned.
Cool completely while you make the topping.

Coconut Caramel Topping:
3 c. shredded coconut
12 oz. chewy caramels
1/4 tsp. salt
3 Tbsp. milk

Toast coconut in a 300 degree oven for 20 minutes on a baking sheet, stirring every 5 minutes, until golden.
Cool, stirring occasionally.
Unwrap caramels and place in microwave safe bowl with milk and salt.
Cook on high for 3-4 minutes, stirring every minute or so, until caramels are melted.
When smooth, fold in toasted coconut and stir to coat evenly.
Put dollops of the topping all over the shortbread base, spreading into an even layer.
Sit aside until cool completely.

Chocolate base and drizzle:
10 oz. chocolate

When cooled, cut into 30 bars with a large knife or pizza cutter.
Once cut, melt chocolate in a small bowl.
Heat in microwave, stirring every 30 seconds, until smooth.
Dip the base of each bar into the chocolate and place on wax paper.
Transfer all remaining chocolate (or more if necessary) into a piping bag and drizzle bars to finish.
Let chocolate set completely before storing in an airtight container.

Zucchini Brownies

Hoards of zucchini in the garden?

Sneak some into this...

Zucchini Brownies
2 c. flour
1 ¼ c. sugar
1 tsp. salt
½ tsp. baking soda
½ c. cocoa powder
½ c. oil
2 c. grated zucchini (if you use yellow squash you will need to increase the liquid a little)

Mix all ingredients in a mixing bowl.
Pour into a greased 9x9 pan.
Bake at 350 for 20-25 minutes, until a toothpick insterted comes out clean.
Frost with your favorite chocolate frosting.

Mint Brownies

This from-scratch brownie recipe is the best!  Perfect for whatever type of brownie you are making.  This particular post is paired with the frosting recipes from Our Best Bites.

A great go to dessert!

 

 Mint Brownies
 
Brownies:
1 c. butter, melted
2 c. sugar
1/3 c. cocoa
4 eggs
2 tsp. vanilla
1 1/2 c. flour

Mint Frosting:
2 c. powdered sugar
4 Tbsp. butter, softened
1 1/2 tsp. peppermint extract
1-2 Tbsp. milk
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips
6 Tbsp. butter

Preheat oven to 350 degrees.
Line a 9x13 inch pan with foil making sure the foil extends over the edges by at least one inch.
Lightly spray with non-stick spray and set aside.

Cream butter, sugar and cocoa.
Add vanilla.
Add eggs, one at a time.
Blend in flour.
Pour batter into prepared pan and bake for 35 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack.

When brownies have cooled to room temperature, prepare frosting:
Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.
Add more milk by teaspoonful as needed.
Spread frosting evenly over brownies and then place brownies in fridge to chill.

While brownies are chilling prepare chocolate glaze.
Place chocolate chips and 6 tablespoons butter in a microwave safe bowl.
Microwave in 30 second intervals, stirring in between, until just melted and smooth.
Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.
Return pan to fridge to cool.
When chocolate has hardened, use edges of foil to remove entire brownie from pan.
Cut into squares and serve.

O'Henry Bars

O' Henry Bars

1/2 c. karo syrup

1 c. sugar

1/2 c. peanut butter

2 c. rice krispies

1/3 - 1/2 c. semi-sweet chocolate chips

Combine karo, sugar and peanut butter in a saucepan and bring to a boil.

Add cereal and stir to incorporate.

Press into an 8x8" sprayed casserole dish.

Sprinkle chocolate chips on top.

After chips melt, spread evenly over top.

Let set in freezer for 10-15 minutes.

Cut and serve.

Rice Krispie Treats

Rice Krispie Treats

1/4 c. butter

10oz. pkg. (about 40) regular marshmallows, or 3 c. mini marshmallows

6 c. rice krispies cereal
1 c. fruity pebbles cereal

Melt butter and marshmallows in a saucepan or microwave, stirring occasionally.

Once smooth, stir in cereal, coating evenly.

Press into a greased 9x13" dish.

Cool and cut.

Blonde Brownies

Yet another delicious recipe from my wonderful mother-in-law!

Blonde Brownies
Recipe from Lyn Denna

 2/3 c. melted butter
2 c. flour
2 c. brown sugar
¼ tsp. baking soda
2 eggs
1 tsp. baking powder
2 tsp. vanilla
1 tsp. salt
1 c. chocolate chips

Cream butter and sugar.
Add eggs and vanilla.
Add remaining ingredients.
Press into greased 9x13” pan.
Bake at 350 for 30 minutes.
Cool and cut.