Butterfinger Cookie Dough Truffles-12 Days of Christmas Treats

This is the last Christmas Treat post for this holiday season.  I have mentioned before that I love Butterfinger candy bars and that I found I could buy a 3-lb. bag of crushed Butterfingers at my local Cash and Carry.  Now it is so easy to keep Butterfinger candy around to make goodies with.

Butterfinger Cookie Dough Truffles may just  be my favorite recipe of the recipes I have posted this year.  I found a recipe for Chocolate Chip Cookie Dough Truffles over at Food Network along with some other cookie dough truffle recipes.  I immediately thought that I could make the truffles with my crushed Butterfingers instead of chocolate chips.  The original recipe used yogurt, but I only had sour cream so I used that instead.  I also doubled the recipe because I wanted to make lots of truffles.  The  dough balls can be dipped in either semisweet or milk chocolate.

The cookie dough balls can be made ahead.  Just put the baking sheet of balls in the freezer  until frozen and then put the balls into a zip-top bag.  Remove the balls, put them back on a baking sheet and thaw in the refrigerator overnight.  They can be then be dipped.  The recipe says that the truffles will keep 5 days in an airtight container in the refrigerator.   I am going to put mine in the freezer for longer storage.

If you have a Butterfinger or cookie dough lover in your house, give these a try.  I think you will be glad you did.

Butterfinger Cookie Dough Truffles
adapted from Chocolate Chip Cookie Dough Truffles from Food Network
1/2 c. (1 stick) unsalted butter, softened
1 c. packed light brown sugar
1/2 c. granulated white sugar
1/4 c. sour cream or yogurt
1 t. vanilla extract
2 c. all-purpose flour
1/2 t. baking soda
1/2 t. salt
1/2 c. crushed Butterfinger candy bars, about 6 fun-size bars
1 pkg. (12 oz.) semi-sweet chocolate or milk chocolate chips
3 T. vegetable shortening or coconut oil

Place butter, brown sugar, white sugar, sour cream or yogurt, and vanilla in a large mixer bowl.  With the mixer on medium-high speed, mix until well combined, about 2 minutes.  Combine flour, baking soda and salt in a small mixing bowl.  Stir in the crushed Butterfingers and combine well.  Add flour mixture to the butter/sugar mixture.  The mixture will be stiff.  Use your hands to combine the dough if it becomes too stiff for the mixer.  Place tablespoonfuls of dough (I use my cookie scoop) onto a waxed or parchment paper-lined baking sheet.  Roll mounds into smooth balls.  Refrigerate until chilled, about 1 hour.  When ready to dip the balls, place chocolate chips and shortening or coconut oil in a medium microwave-safe bowl.  Heat in microwave in 30-second intervals, stirring in between until the mixture is smooth and thin.  Drop a few chilled balls in the chocolate and roll them around until coated.  Remove each ball with a fork, letting any excess coating drip off and  place back on baking sheet.  (If coating begins to harden microwave a few seconds more to thin out.)  Refrigerate the truffles until the coating is completely set, about 1 hour.  The truffles can be stored tightly covered in the refrigerator up to 5 days.)  Makes 60 truffles.

Linking to Weekend Potluck

S’mores Bars-Secret Recipe Club

The PinterTest Kitchen was my assigned blog for this month’s Secret Recipe Club.  This is a collaborative blog hosted by Sharon Boyer and her two daughters Allison and Jessica.  They started this blog in 2012 with the idea of trying out recipes that they found on Pinterest and reviewing the recipes as to whether or not the results were successful.  They have also posted many of their family favorite recipes.

Sharon likes to bake so there are many cookies recipes on the blog which pleased me no end, cookie lover that I am.  I made Banana Oatmeal and White Chocolate Pudding Snickerdoodle Cookies and recommend that you try them  both.

They also have more savory recipes on the blog such as Best Barbecued Meatballs, Garlic Brussels Sprouts, Pepperoni Pizza Pasta Bake and Bacon and Cheese Stuffed Pretzel  Buns which are all on my list to make soon.  There is also a recipe for Homemade Chili Powder that I am going to try when I am out of my current bottle of chili powder.

I chose to post Quick and Easy S’mores Bars today because they were delicious, and  this is a really great recipe to have in the files for this time of year.  This recipe really is quick, easy and contains ingredients that people have in their pantry most of the time.  You can whip this together in 15 minutes if you have unexpected guests.  Stick it in the fridge for another 15 or 20 minutes and you are good to go. The recipe also lends itself to lots of creative variations as you can easily swap out the milk chocolate chips with other flavors.  I am going to try the recipe with cinnamon graham crackers and white chocolate chips or butterscotch chips soon.

I changed nothing about the recipe, but I did line my baking pan with foil.  I broke the graham crackers into 15 squares.   When the bars had cooled, I removed the bars from the pan, flipped them upside down onto a cookie sheet and cut the graham cracker squares apart with a knife dipped in hot water to make 30 one by two inch bars.  These are very rich so smaller is OK, I think.  Make these bars, you definitely won’t be sorry.

Quick and Easy S’mores Barss
from PinterTest Kitchen
7 1/2 whole graham crackers
2 c. mini marshmallows
1 c. milk chocolate chips
1/2 c. melted butter
1/2 c, brown sugar

Line a 9x13-inch pan with foil.  Break graham crackers into squares and lay into prepare pan.  Sprinkle marshmallows over graham crackers.  Sprinkle chips over marshmallows.  Place butter in a two-cup glass measuring cup and melt in microwave.  Stir in brown sugar and mix well.  Pour evenly over the mixture in baking pan.  Bake at 350 degrees for 8 to 10 minutes until lightly browned.  Let cool completely.  Turn bars out upside down on a cookie sheet.  Remove foil and cut squares apart with a knife dipped in hot water.  Turn right side up.  Makes 30 one by two-inch bars if you cut them apart or 15 two-inch squares if you don’t.

You can find information here about joining Secret Recipe Club.

An InLinkz Link-up

Cornflake Marshmallow Cookies-Secret Recipe Club

Every month I look forward to getting the email with my blog assignment for Secret Recipe Club.  It means that I can go and secretly check out someone’s blog, choose some terrific recipes to try and post one here on Reveal Day.

My assignment this month was Sarah's Kitchen.  Sarah is a gal from Kent, England who now lives in Texas.  She became an American citizen in 2010.  Sarah has been blogging since 2008 so there were lots of wonderful recipes to choose from

Since we are great fans of cubed steak, I had to make Steak Fingers.  I made them with both beef and pork cubed steak, and we like them very much.

Always looking for new potato recipes, I found Fresno Potatoes and Greek Lemon Potatoes.  I also found No Knead Bread, Processor Danish Pastries, and Sweet Corn Tamale Cakes.  All of these recipes have something in common, and that is that they require baking in an oven.  Unfortunately, we have hade 100+ degree heat for some time now, and I certainly didn’t want to use the oven, so I won’t be making these until the heat cools down.

However, even though it is hot, the Cornflake Marshmallow Cookie recipe kept calling my name, and I finally succumbed even though it, too, requires the use of the oven.  I decided that I could make the Cornflake Crunch early in the day and bake the actual cookies late in the evening, which is what I did.

I had about 1 1/2 c. more Cornflake Crunch than I needed for the cookies.  It was very good just to munch on, but I have an idea to use it up which I will post later.  I was a little concerned about the amount of salt called for in the cookie part of the recipe so I reduced it to 3/4 t.

I used a 1/4 c. ice cream scoop to form my cookies so they were probably a bit smaller than Sarah’s cookies as she used 1/3 c. for each one.  I formed all my cookies and put them on a parchment-lined baking sheet and put that in the fridge to chill.  I put 4 cookies at a time on another parchment-lined baking sheet to bake.  The cookies spread a lot, so more than 4 cookies spread into each other.

It may have been my oven, but 375 degrees was too high, and the first pan of cookies burned.  I reduced the heat to 350 degrees, baked the cookies for 15 minutes and they came out perfect.  The cookies do need to sit a bit before they are removed from the pan.  I just very carefully slid the parchment paper with the cookies onto a counter, lined my baking sheet with a new piece of parchment paper and continued baking.  These are very BIG crispy, crunchy somewhat delicate cookies.  I suggest that they be served with a napkin to catch the crumbs.  They will certainly satisfy any cookie cravings you mightbe  having.

Go visit Sarah’s blog and find yourself some great recipes.

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Cornflake Marshmallow Cookies
From Sarah’s Kitchen
Cornflake Crunch
5 c. corn flakes
1/2 c. dry milk powder
3 T. sugar
1 t. salt
9 T. butter, melted

Cookies
1 c. butter (2 cubes), softened
1 1/4 c. sugar
2/3 c. light brown sugar, firmly packed
1 egg
1/2 t. vanilla extract
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
3/4 to 1 1/2 t. salt (you choose)
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1 1/4 c. mini marshmallows

To make the Cornflake Crunch, place cornflakes in a large mixing bowl and crush well with you hands. Add the milk powder, sugar and salt.  Pour in the butter and stir until well blended. Spread mixture onto a parchment paper-lined baking sheet.  Bake at 275 degrees for 20 minutes.  Remove from oven and let cool.  Then break up with your hands.

To make the cookies, put butter and sugars in the bowl of a stand mixer.  Cream together for 2 minutes.  Add eggs and vanilla and beat for 8 minutes  Combine flour, baking powder, baking soda and salt.  Stir to blend.  Reduce mixer speed to low and add dry ingredients, mixing just until combined.  Remove bowl from mixer and stir in Cornflake Crunch, chocolate chips and marshmallows with a spoon or spatula.

Line a baking sheet with parchment paper.  Scoop 1/4 to 1/3 c. mounds onto the baking sheet.  Cover with cling wrap and refrigerate for 1 hour.

Heat oven to 350-375 degrees.  Remove 4 cookie mounds from fridge and place on a parchment paper-lined baking sheet.  Bake for 15 to 18 minutes.  Let cool for at least  5 minutes before removing from baking sheet or carefully slide parchment paper onto a counter, cut a new piece of parchment paper and continue baking.

The cookies will be big-5 or 6 inches in diameter.  They are somewhat delicate so handle carefully.  Makes about 18 cookies.

You can find all the details about joining in the fun of Secret Recipe Club here.

An InLinkz Link-up

Vanilla Chex Millionaire Bars-12 Days of Easy Sweets

The original version of this recipe has been around for awhile and has had various names such as Millionaire Bars, Heavenly Bars, and Homemade Kit Kat Bars.  Some people consider it a no-bake cookie, some consider it a candy.  No matter which, most people love this treat.

I decided to experiment with crushed Vanilla Chex cereal, using it instead of crushed graham crackers when I made this last.  I also upped the amount of vanilla for better vanilla flavor.

These will fit right in on either a cookie or candy plate.  They are very rich so I cut them small.

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Vanilla Chex Millionaire Bars
72 rectangular crackers such as Club Crackers (this is about half of a box)
1 c. (2 sticks) butter
1/2 c. milk
1 c. firmly packed brown sugar
1/3 c. white sugar
2 c. crushed Vanilla Chex cereal (about 3 1/2 c. uncrushed) or graham cracker crumbs
2 t. vanilla
1 (12 oz.) pkg. semisweet chocolate chips
2/3 c. creamy peanut butter

Line a 9x13-inch baking pan with aluminum foil, letting it extend over the edges.  Grease or spray foil with non-stick spray.  (I use non stick foil.)  Place 24 crackers in the pan, laying them so long edges go across 9-inch width of pan.  Set aside.  Melt butter in a large, heavy saucepan.  Stir in milk, brown sugar, white sugar, and crushed cereal.  Bring mixture to a boil, watching closely and stirring frequently.  Reduce heat and boil 5 minutes, stirring constantly.  Remove from heat and add vanilla.  Mix well.  Pour half of mixture over crackers in prepared pan.  Add a second layer of crackers.  Pour remaining mixture over crackers.  Cover with a final layer of crackers.  Combine chocolate chips and peanut butter in a small saucepan and cook over low heat, stirring frequently, until chips are melted and mixture is smooth.  Spread chocolate mixture over the top layer of crackers.  Cover with foil and chill until firm, about 4 hours.  Lift from pan and cut into 1x1 1/2-inch bars.  Makes about 72

Oatmeal Chocolate Butterscotch Bars-The Great Food Blogger Cookie Swap

The first week of December found boxes and boxes of cookies traveling here and there and everywhere.  It was time for the 4th annual Great Food Blogger Cookie Swap and bloggers were sending and receiving packages of cookies all week. I received cookie packages from:

Carrie at The Frugal Foodie Mama sent  these delicious shortbread cookies.

Susan at theFoodette sent these adorable Santa boot cookies.  I am anxious to see if these have cardamom in them.

Dixya at Food Pleasure and Health sent these little beauties.  (I forgot to tell hubby not to eat these until I could take a picture, so there were only three left.)

 
The cookies I made went to Lindsey Farr, American Heritage Cooking, Sara Lemert, FoodieAnonymous, and Mary Bolster Eat Drink and Be Mary. I made little reusable treat bags to sent the cookies in.

I chose one of my favorite easy and versatile bar cookie recipes, Oatmeal Chocolitas.  This was originally a Pillsbury Bake-Off Contest recipe.  I renamed it Oatmeal Chocolate Butterscotch Bars to give a better description of the bars for this post. This is a four layer cookie with a bottom layer of oatmeal streusel, a layer of chips, a layer of ice cream topping, and another layer of oatmeal streusel.

The middle layers can be any combination of chips and topping such as butterscotch or peanut butter chips with chocolate topping, chocolate chips with caramel topping, white chocolate chips with chocolate topping, chocolate chips with marshmallow topping, caramel chips with apple cinnamon topping or just about any combination you can think up.

Oatmeal Chocolate Butterscotch Bars
from a Pillsbury Bake-Off Contest
2 c. flour
2 c. quick-cooking rolled oats
1 1/2 c. firmly packed brown sugar
1 t. baking soda
1/2 t. salt
1 1/4 c. butter or margarine, melted (I always use butter)
1 c. semi-sweet or milk chocolate chips
1 (12 oz.) jar butterscotch ice cream topping
3 T. flour

In a large mixer bowl, combine flour, oats, brown sugar, baking soda and salt.  Mix on low for 1 minutes to combine.  Add melted butter and mix at low speed until mixture is crumbly.  Press half of crumb mixture (about 2 1/2 c.) into bottom of a foil-lined 10x15-inch baking pan.  Set remaining crumb mixture aside  Bake oatmeal mixture at 350 degrees for 8 minutes.  Meanwhile mix butterscotch ice cream topping and flour.  Remove oatmeal base from oven.  Sprinkle warm base with chocolate chips.  Pour topping mixture evenly over the chips.  Sprinkle with remaining oatmeal mixture.  Pat down lightly.  Return to oven and bake 16 to 22 minutes or until golden brown.  Cool completely.  Cut into 48 bars.

Thanks to Lindsay of Love and Olive Oil and Julie of The Little Kitchen for hosting the swap each year.  Thanks also to this year’s sponsors:  Oxo Good Grips, Dixie Crystals, California Olives and Brownie Brittle who matched the bloggers contributions so a little over $12,000 was earned for Cookies for Kids' Cancer.  566 bloggers from 7 countries participated in this years swap.  That is a lot of cookies.  Oxo again sent a wonder little gift, and this year it was this great Decorating Bottle Kit.  I dont usually make fancy, decorated cookies, but with this kit, I may just give it a try.

If you missed the cookie swap this year, but think you might like to participate in 2015 you can sign up here to be put on the list to receive the cookie swap information when it becomes available next year.

Come back Friday for a link-up to all the cookies in this year's swap.

Peanut Butter Bars-Secret Recipe Club

One of the nice things about getting my Secret Recipe Club assignment early like I do now is that I get the chance to delve deeply into my assigned blog.  Such was the case with this month’s blog,  Rebekah’s Family, Food, and Fun, which has been around since 2008.  I really enjoyed  going back and learning about her family as it grew and new children were added.  Of course, I was there to find recipes, and I certainly found many delicious sounding ones
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Rebekah has a wide range of recipes on her blog.  I made the Cream Biscuits, but mine were ugly and not blog worthy.  I would encourage everyone to try the recipe though as the biscuits were delicious even warmed up in the microwave.

I found so many recipes that sounded wonderful that I could create a list here a mile long; but since it is holiday time, I thought I would point out some that would make great food gifts.  There is Praline Party Mix, Cinnabon Pop Corn, White Chocolate Popcorn and Caramel Glazed Apple Bread to mention just a few.  I am for sure going to add the apple bread to my Christmas quick bread list this year.

The recipe I ended up making Peanut Butter Bars which was among Rebekah’s early posts.  When I saw the recipe, I knew it was the one.  With graham crackers, peanut butter and chocolate among the ingredients, what is not to like?  These are a no-bake, quick and easy bar cookie which uses ingredients I always have on hand.  Again, what is not to like?  The only thing I might be tempted to do is call these Graham Peanut Butter Bars to reflect that they contain graham crackers.

I actually ended up making the recipe twice, much to my husband’s delight.  Sometimes when you make a recip,e you do what you have always done, and it is not the right thing to do for that recipe.  I always sift my powdered sugar, and did so when I made these the first time.  After the butter and peanut butter mixture was added to the graham cracker crumbs and sugar, the mixture was too soupy.  I crushed and added an additional 4 graham cracker rectangles for a total of 1 and 1/2 sleeves of graham crackers.  I then chilled the mixture and added the chocolate topping.  Though a bit soft, the bars were very good.

I kept thinking about what could have gone wrong and decided that it could only be two things.  I had use Skippy 100% Natural Super Chunk Peanut Butter and I had sifted the powdered sugar.  I made the bars again still using the 100% Natural Skippy, but not sifting the powdered sugar.  The sifting appeared to be the problem as the second mixture set up nicely right away.  I did chill them for a little while before adding the chocolate topping. 

I chose to use milk chocolate chips for the topping instead of semi-sweet as I like them better.  I would recommend that only brand name milk chocolate chips be used as I have had some challenges when melting store brand milk chocolate chips.  If you use semi-sweet chips, it probably doesn't matter.

The cookies remind me of Twix candy and are maybe more candy than cookie, but they are so worth making.  If you like any of the ingredients in these, do give them a try.  They will be in regular rotation at my house.

Rebekah has wonderful photos, great recipes (check out the gorgeous cakes),  and a fun blog to read.

Peanut Butter Bars from Rebekah's Family, Food and Fun
1 sleeve graham crackers, crushed (this is about 1  1/2 cups)
2 2/3 c. powdered sugar (do not sift)
1 c. butter
1 c. peanut butter, creamy or chunky
1 pkg. semi-sweet or milk chocolate chips
1/4 c. milk

Place graham crackers in a zip-top plastic bag and crush with the flat side of a meat mallet or use a rolling pin.  Place cracker crumbs in a medium mixing bowl and add powdered sugar.  Mix well, to eliminate any sugar lumps.  Set aside.  Combine butter and peanut butter in a microwave-safe bowl and microwave about 2 minutes at 50% power until butter is melted.  Beat to mix well.  Combine butter/peanut butter mixture and graham cracker/sugar mixture and mix until well blended.  Turn into a foil-lined 9x13-in pan.  Place in refrigerator and chill about 15 minutes.  Combine chocolate chips and milk and melt according to package directions.  Spread over peanut butter mixture and chill 10 minutes until set.  Remove from pan and cut into 1 x 1 1/2-inch bars (these are very rich).  Make about 60.

The way that Secret Recipe Clubs works is that each participant is assigned a blog that they are to visit, choose a recipe, secretly make that recipe and blog about it on a given date.  If you would like to be part of the fun, you can find all the information about joining here.

An InLinkz Link-up

Gooey Peanut Butter Smore Brownies-12 Weeks of Christmas Treats

Last week marshmallows played a supporting role in the Marshmallow Blondes.  Now they are moving front and center for Gooey Peanut Butter Smore Brownies for week 2 of 12 Weeks of Christmas Sweets hosted by Brenda over at Meal Planning Magic.

This bar cookie is composed of peanut butter, chocolate brownies, marshmallows, graham crackers, chocolate chips and marshmallows.  What more could one ask?

I make a double batch of brownie batter from my Homemade Brownie Mix, but a commercial mix or a from-scratch brownie recipe for a 9x13-inch pan can also be used.

This is a tall and rich cookie so I cut them small.  The cookie needs to cool completely and are best cut with a sharp knife that has been dipped in hot water.  It may be necessary to dip the knife several times when cutting the cookies.

These make a nice gift when baked in a new pan, and the pan with brownies wrapped and given as a gift.

I adapted these from a recipe I found on a Western Family Marshmallow package.

Gooey Peanut Butter Smore Brownies
1/3 c. butter, softened
1/2 c. peanut butter
1/2 c. brown sugar, packed
1/2 c. granulated sugar
2 eggs
1 t. vanilla extract
1 c. flour
1 t. baking powder
1 box brownie mix with ingredients to make brownies
2 graham cracker squares
1/2 c. chocolate chips
3 c. miniature marshmallow
1 c. chopped peanuts, optional

In a large mixing bowl, combine butter, peanut butter, brown sugar and granulated sugar.  Beat well.  Add eggs and vanilla and mix until light and fluffy.  Combine flour and baking powder in a small bowl.  Mix well and add to wet ingredients.  Stir until well blended.  The mixture will be somewhat stiff.  Spread mixture in a 9x13-inch foil-lined baking pan.  Set aside.  Prepare brownies mix according to package directions.  Evenly spread brownie mixture on top of peanut butter mixture.  Lightly swirl the two mixtures together.  Coarsely break graham crackers and scatter over the top.  Bake at 350 degrees for 50 to 55 minutes until a toothpick inserted in the center comes out clean.  Remove from oven.  Scatter chocolate chips over the top, then cover with marshmallows until evenly covered.  Sprinkle peanuts over if using.  Return to oven and bake 7 to 10 minutes more until marshmallows are lightly browned.  Remove pan to a rack and let cool.  Lift brownies from pan and cut with a knife that has been dipped in hot water.  It may be necessary to clean and dip the knife several times.  These are very tall and rich, so I cut them small, about 1 1/2-2-inch squares.  Makes about 36.

I am linking up to 12 Weeks of Christmas Treats.  Click on over for a great Peppermint Treat Roundup.

Marshmallow Bars-12 Weeks of Christmas Treats

I seemed to have let the end of September creep up on me so I am a few days late in posting my first recipe for this years 12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic.

This recipe has become a “go-to” recipe for me since I first made it earlier this year.  I saved this to my computer way back in 2000, and it was posted by a Phyllis A. on some email list I subscribed to at that time.  Sometimes you find a recipe that you can use as a base for making several different variations.  This is one of those.  This is also a bar cookie and the butter is melted so that means it is quick and easy.

One note.  Don’t let the name mislead you.  The marshmallows almost completely melt in this cookie, and it will be difficult to tell they were even there.  They add a nice softness to the cookie.

The original recipe called for melted butterscotch chips, chocolate chips and nuts.  I have made these with melted white chocolate chips, peanut butter chips, chocolate chips (both semi-sweet and milk chocolate) and cinnamon chips.  I vary the other chips and nuts according to what melted chips I am using.  I have used almonds with the white chocolate chips, peanuts with the peanut butter chips, pecans or walnuts with the chocolate chips, and pecans or cashews with the cinnamon chips.  I have also made these without the nuts.

When I use chips where the package is not quite 12-oz., I use a scant 1 c. of chips for melting. There doesn’t seem to be a difference in the finished recipe
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If you need a quick and easy recipe for a holiday cookie tray, give these a try.

Marshmallow Bars
scant 1 c. or 1 c. butterscotch, white chocolate, chocolate, or cinnamon chips
1/2 c. butter or margarine (I use butter)
2 large eggs
2/3 c. brown sugar, packed (I use white sugar with white chocolate chips)
1 t. vanilla extract
1 1/2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
2 c. miniature marshmallows
1 pkg. (11 to 12 oz.) chips of your choice
1/2 c. chopped nuts, preferably toasted

In a microwave safe bowl combine the scant 1 c. or 1 c. selected chips and butter.  Cover and heat in microwave 1 to 2 minutes at 50% power.  Stir.  If not completely melted, heat for another minute at 50% power.  You may also combine the chips and butter in a small saucepan and melt over low heat.  Cool for 10 minutes.  Meanwhile in a large mixing bowl, combine eggs, sugar and vanilla.  Beat well.  Add chip/butter mixture and mix to combine.  In a small bowl, combine flour, baking powder and salt.  Mix well and add to wet ingredients.  Stir until well blended.  Stir in marshmallows, chips and nuts.  The mixture will be thick.  Spread into a foil-lined 9x13-inch baking pan.  Bake at 325 degrees for 25 to 30 minute or until bars test done with a toothpick.  Cool and cut into bars.  Makes about 36.  Store in a zip top bag.

Visit Brenda's post here to find the info about joining in this year's 12 Weeks of Christmas Treats.

Coconut White Brownies with Chocolate Cream Cheese Filling-Improv Challenge

The theme that Kristen from Frugal Antics of a Harried Homemaker chose for this month's Improv Challenge was ebony and ivory.  At first, I couldn’t quite put my brain around this one.  With an explanation that the recipe could be any combination of black/brown or white/ecru, I began to develop an idea.

There are many recipes out there that combine brownies with a cream cheese filling.  I decided to reverse this idea and make white brownies with a chocolate cream cheese filling.  I took my favorite white brownie recipe and added a cream cheese filling which included melted chocolate chips.  I decided to add coconut to the brownie dough and pecans to the chocolate filling for a little extra zip.

This makes a very dense, moist cookie that will become denser as it sits in the refrigerator.

Coconut White Brownies with Chocolate Cream Cheese Filling
1 c. butter or margarine, melted (I use butter)
2 c. sugar
4 eggs
1 t. vanilla extract
2 c. flour
1/2  c. sweetened flaked coconut
1 c. semi-sweet or milk chocolate chips
2 T. butter
1 (8 oz.) pkg. cream cheese, regular or low-fat, softened (see tip to soften quickly here)
1/2 c. sugar
1 egg
1 t. vanilla
1 T. cornstarch
1/3 c. chopped, toasted pecans

Melt butter in a microwave-safe mixing bowl.  Let cool 5 minutes.  Add sugar and mix well.  Add eggs, one at a time, beating until well blended after each addition.  Beat in vanilla with the last egg.  Add flour and mix until well blended.  Stir in coconut.  The batter will be stiff.  Set aside.  In another microwave-safe mixing bowl, melt chocolate chips and butter about 1 minute at 50% power.  Stir.  Continue to microwave in 30-second intervals, stirring after each until chips are melted.  Add cream cheese, sugar, egg, vanilla and cornstarch and beat until well blended.  Stir in pecans.  Spoon half of the white dough in a foil-lined 9x13-inch baking pans.  Spread evenly to make a thick layer.  Spoon chocolate mixture over bottom layer, spreading evenly.  Dollop spoonfuls of white dough over cheesecake layer and smooth out as evenly as possible with a damp metal spatula.  Bake 30-40 minutes in a 350-degree oven.  Cool and cut into bars.  Makes 36.  Store, tightly covered. in refrigerator.

Next month's challenge is lemon and lime.  To find out how to join in the fun, visit Kristen's Improv Page.

Check out the links below to see what other bloggers have made with ebony and ivory.

An InLinkz Link-up

Chocolate Peanut Butter Bars-Saturday Sweet

I seemed to have let January slide by without posting a Saturday Sweet.  Shame on me.  I am going to do better in February
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Chocolate and Peanut Butter Bars just may become my new favorite.  It is interesting, that with all the cookie recipes I have seen, I had not come across this one before.  It is from a little cookbook called Favorite Bars and Cookies-50 All Time Best Recipes from Better Homes and Gardens published in 2002.

These delicious bars have an oatmeal toffee crust, some of which is saved for the topping, a peanut butter/condensed milk filling, and a topping of the reserved crust ingredients and chocolate chips.  Chopped peanuts were included in the original recipe.  Since I am having a challenge eating nuts right now, I left them out.  I used milk chocolate chips in the topping, but semi-sweet or peanut butter chips would be great, too.

Because my hands don’t work the way they used to, I make the crust in my Kitchen Aid Mixer using the whipping attachment.  I put all the dry ingredients in the mixer bowl and combine them well.  I slice the butter into thin slices and add them a little bit at a time while the mixer is running on low, letting the mixer run until that butter is well blended.  The dough will be clumpy, not crumbly.

The bars are baked in a 10x15-inch pan, so the recipe makes a lot.  The cookbook says the recipe makes 48 bars, but they are very rich so I cut mine a bit smaller and got 60 bars
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If you are a chocolate/peanut lover, give these a try.  I think you will like them.

Chocolate Peanut Butter Bars
2 c. quick-cooking rolled oats
1 3/4 c. brown sugar, firmly packed
1 c. all-purpose flour
1/2 c. whole wheat flour (or use all-purpose flour)
1 t. baking powder
1/2 t. baking soda
1 c. butter
1 egg, beaten
1 (14 oz.) can sweetened condensed milk (or make your own)
1/3 c. creamy peanut butter
1 (11-12 oz.) pkg. milk chocolate chips, semi-sweet chocolate chips or peanut butter chips
1/2 c. chopped peanuts (optional)

Combine oats, brown sugar, all-purpose flour, whole wheat flour, baking powder, and baking soda in a large mixer bowl.  Place bowl on mixer and mix well on low speed.  While mixer is still running, slice butter into thin slices and carefully add to mixer bowl a few at a time.  Mix until butter is well blended and the mixture is clumpy.  You may also use a pastry blender to mix ingredients.  Remove 1 3/4 cups of mixture and place in a medium mixing bowl.  Set aside.  Add egg to remaining mixture in large bowl.  Mix well.  Press into a foil-lined 10x15-inch pan.  Bake at 350 degrees for 15 minutes until golden brown and bubbly.  Meanwhile, combine sweetened condensed milk and peanut butter until smooth.  Remove  crust from oven.  Pour peanut butter mixture over the hot crust, carefully spreading evenly.  Add chocolate chips and peanuts (if using) to reserved crust mixture.  Sprinkle over peanut butter mixture.  Return to oven and bake an additional 12 to 15 minutes, until edges or lightly browned.  Don’t overbake or crust will become hard.  Remove from oven and cool on a rack.  Cut into bars while still slightly warm.  Makes 48 to 60 bars.  Store tightly covered in a zip-top bag.

Chocolate Streusel Bars

We are now in the second half of 2013's Christmas Treats hosted by Brenda from Meal Planning Magic.  I can't believe that we are this close to Christmas.  My sweet treat this week is Chocolate Streusel Bars.

I have mentioned before how much I like streusel; and, of course, I like chocolate, so what could be better than a layer of chocolate and nuts wedged between two layers of streusel?  Not much, I think.

This is an easy recipe.  You just make the streusel, pat half of it in the baking pan, melt the chips and milk together, pour over the base, add the other half of the streusel and bake.  The hardest part is waiting for the cookies to cool.

I make my own sweetened condensed milk most of the time, but if I am feeling lazy, I purchase it at the store.  A hint for those of you who live where there is a large Hispanic population.  Look in the Hispanic aisle for Nestle La Lechera.  It usually is less expensive than the Eagle Brand.

Although I used milk chocolate chips and sunflower seeds for the cookies in the photos, I consider this a basic recipe and have used other chip flavors and other nuts.  Some combinations I have made are butterscotch chips and pecans, white chocolate chips and almonds, peanut butter chips and peanuts, mint chips and walnuts.  You can mix and match till your heart is content.

The cookies tend to be a bit crumbly.  It is streusel after all.  When serving these on a cookie platter, I just shake them gently over the pan, before I add them to the platter.

The recipe is adapted from a Pillsbury Bake-Off recipe from many years ago.

Chocolate Streusel Bars
2 1/2 c. flour
2 c. quick rolled oats
1 1/2 c. brown sugar, firmly packed
1 t. soda
1/2 t. salt
1 c. soft butter or margarine
1/2 to 1 pkg. cooking chips, semi-sweet or other flavor
1 (14 oz.) can sweetened condensed milk
2 T. butter or margarine
1/2 t. salt
2 t. vanilla
1 c. chopped nuts of your choice (or sunflower seeds)

In a large mixer bowl, combine flour, oats, brown sugar, soda and salt.  Cut in butter until mixture is crumbly.  (I do this I with my electric mixer using the whisk attachment on low to medium speed.)  Pat  half (about 3 1/2 cups.) of the mixture into a foil-lined 10x15-inch baking pan, crumbling any large pieces of butter with your fingers.  Set remaining mixture aside.  In a medium saucepan combine cooking chips, sweetened condensed milk, butter and salt.  Heat, stirring constantly until chips are melted.  Remove from heat and add vanilla and nuts.  Carefully pour chip mixture over the crumb crust spreading out from the center in an even layer.  Sprinkle reserved crumb mixture over the chocolate mixture, again crumbling any large pieces of butter with your fingers.  Pat crumbs mixture down firmly with the palm of you hand.  Bake at 350 degrees for 25 to 30 minutes, until golden brown.  Cool completely on a wire rack and cut into bars.  Makes about 48

Do you have a favorite Christmas treat or two that you would like to share?  Go here to learn how you can.

Be sure to check out the links below to see what other bloggers are sharing this week.

Club Cracker Bars aka Homemade Twix-Saturday Sweet

This no-bake bar cookie has probably made its way around the net several times, but if you don’t know about it, you should.  It has been called Homemade Twix bars because it resembles that candy.  Whatever you call it, it is really good.

When I make these, I line the 9x13-inch pan with foil and spray the foil with nonstick spray.  After the pan has cooled, I remove the uncut  bars and flip them over onto a piece of waxed paper or a jelly roll pan.  I then can see the Club crackers on the bottom and use them as guides to cut the cookies.  Because these are very, very rich cookies, I usually cut the crackers in half.

Smooth or chunky peanut butter may be used for this recipe.  I prefer super chunky peanut butter so that I get some peanut pieces in the frosting.  One package of crackers will make two recipes of bars.

Club Cracker Bars
54 Club Crackers (about half a box)
1 c. graham cracker crumbs
3/4 c. brown sugar
1/2 c. sugar
1/3 c. milk
1/2 c. butter
2/3 c. peanut butter (smooth or chunky)
1 c. chocolate chips (may be semi-sweet or milk chocolate)

Line a 9x13-inch baking pan with aluminum foil and spray the foil with non-stick spray.  Lay 3 club crackers end to end across the width of the pan.  Repeat down the length of the pan.  You should have about 9 rows.  Combine graham cracker crumbs, brown sugar, sugar, milk and butter in a large saucepan.  Bring to a boil, watching carefully and stirring often.  Boil for 5 minutes, stirring constantly.  Pour mixture over crackers in pan.  Cover with another layer of crackers.  In a microwave or double  boiler, melt peanut butter and chocolate chips, stirring often until smooth.  Pour peanut butter/chocolate mixture over the top layer of crackers, spreading until smooth and even.  Refrigerate about a hour or until cool.  Remove pan from oven, flip over onto a piece of waxed paper or a jelly roll pan.  Remove the foil.  Using the bottom layer of crackers as a guide, cut into bars then cut bars in half, making 54 squares.

Linking to these great parties:
Weekend Potluck
Saturday Sharefest
Saturday Spotlight
Strut Your Stuff
Weekend Bloggy Reading
Link Party Palooza
Party Junk
I'm Lovin' It
Share Your Creativity

Graham Cracky Bars-12 Weeks of Christmas Treats

12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic has come around for 2013, and I am so excited.  This is the third year that I have participated so my Christmas Treat recipe file is overflowing.  I can’t wait to add to it with this year's goodies.

If you read my blog or check out my recipe index, you will see that I love, love, love (did I say love!) bar cookies.  Why do I love bar cookies so much:  they are easy to make, and you only need to bake one pan thus saving on electricity; they can be “down home” or “uptown” depending on the recipe; you can freeze them without cutting them into bars, thaw and then cut them for fresh cookie taste.

Because I love bar cookies so much, I have decided that my 12 Christmas treats for 2013 will be bar cookies.  Each week I will share a different bar cookie recipe.  Some will be for 9x13-inch pans and some for 10x15-inch pans.  I hope that each of you finds one or two new favorites in the bunch.

This first bar cookie was adapted from a Pillsbury Bake-Off recipe that was submitted sometime in the first 18 years of the Bake-Off.  That would have been from the late 1940’s to the late 1960’s.  The recipe comes from Pillsbury”s Bake-Off Cookie Book.  My copy is well-used, missing its covers and half the index.

This is a cookie for the person who cannot make up their mind what they want.  Want a brownie, it’s in there; want a graham cracker, it’s in there, want a chocolate chip cookie, it’s in there.  No matter what you’re craving this cookie has you covered.

I used Hershey's Special Dark Cocoa for a deep chocolate flavor, but regular cocoa is OK.  I also used mini semi-sweet chocolate chips because I wanted chips in every bit, but regular chips are OK, too.

Graham Cracky Bars
1 3/4 c. all purpose flour
1/2 t. salt
1/4 t. baking soda
3/4 c. butter, softened
1 c. sugar
1/3 c. milk
2 eggs
1 t. vanilla
2 T. cocoa (I used Hershey’s Special Dark)
1 T. vegetable oil
3/4 c. chopped toasted pecans or walnuts
15 single graham crackers
1 c. mini semi-sweet chocolate chips (regular can be used instead)

In the bowl of an electric mixer, combine flour, salt, soda, butter, sugar, milk, eggs and vanilla.  Mix at medium speed until well blended.  Remove half of the dough to a medium mixing bowl.  Mix together the cocoa and the vegetable oil.  Add to the dough in the mixer bowl and mix at medium speed until cocoa mixture is well blended in.  Stir in pecans or walnuts by hand and spread chocolate mixture evenly in the bottom of a foil-lined and greased 9x13-inch pan.  Arrange the graham crackers over the chocolate dough.  Add the chocolate chips to the dough in the medium bowl and mix until well blended.  Drop dough by tablespoons over the crackers and spread carefully and evenly to cover.  It may help to use a metal spatula that has been dipped in water to do this.  Bake at 350 degrees for 25 to 30 minutes.  Do not overbake.  Cool and cut into bars.  Makes about 36 bars.

To see the other treats that fellow bloggers have shared this week, check out the links below.  If you would like to join us for the next 11 weeks or whenever you can, the information about joining the fun is here.

Linking to these great parties:

Show and Share Wednesday

Create and Share Wednesday

What's Cookin' Wednesday

Cast Party Wednesday

Wake Up Wednesday

Whimsy Wednesday

Wow Me Wednesday at Ginger Snap Crafts

Wow Me Wednesday at Polk Dots on Parade

Fluster's Creative Muster Party

Momofuku Milk Bar’s Compost Cookies-Secret Recipe Club

My assignment for this month’s Secret Recipe Club was Hezzi-D’s Books and Cooks.  Heather (Hezzi) has been blogging since 2010.  She posts great recipes and insightful book reviews.  I love to read, so this is a fun blog to spend time at.

When I went looking for a recipe to make, I, of course, found many delicious sounding ones to choose from.  Some that are on my “to make soon” list are Naan, Cinnamon Roll Pancakes, Bang Bang Chicken, and Soutzoukakia-Greek Meatballs.

Loving sweets as much as I do, I certainly had to check out all the goodies Heather has listed in her recipe index.  I am always intrigued by recipes with interesting names, so when I came across Momofuku Milk Bar’s Compost Cookies in the list, I knew I would have to check it out.  Living in the northwest all my life, I admit that I had never heard of Momofuku Milk Bar, but I love the idea of making a cookie from those little bits and pieces of ingredients I might have left in the pantry, so this is the recipe I made.

Heather had made some adaptations to the recipe she found at Cookies on Friday to reduce the fat and sugar content of the cookies.  I followed Heather’s recipe, but made some small changes.  I did not use the honey, increased the flour to 1 1/4 cups and reduced the salt to 1/2 t.

For the sweet add-ons, I used 1/4 c. each mini chocolate chips, crushed Dove chocolates (it took about 5) and flaked coconut.  I pounded the Dove chocolates with my metal hammer so that part was reduced to almost powder.  Next time I think I will just chop them with a knife.   For the salty add-ons, I used 1/4 c. each salted peanut halves, crushed Ritz crackers, and crushed pretzel sticks.  What you could use for add-ons is only limited by the imagination.  I was planning to use crushed potato chips, but had that little bit of Ritz cracker crumbs hanging around.  I think I want to try crushed corn chips the next time I make these.  On the sweet side toffee bits and Butterfinger candy bars come to mind.   One add-on of each kind or three or four different ingredients for each add-on could be used.

I used my cookie scoop to  scoop the cookies onto a parchment–lined baking sheet (I make about 48 cookies) and chilled them for several hours.  I baked my cookies at 375 degrees.  I really like this process for cookies that need to be chilled and will use it in other recipes.

 Momofuku Milk Bar’s Compost Cookies
adapted from Hezzi-D’s Books and Cooks
6 T. butter, softened
3 T. applesauce
1/2 c sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1 1/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 to salt
3/4 c. sweet add-ins (I used mini chocolate chips, crushed Dove candies, and flaked coconut
3/4 c. salty add-ins (I used salted peanut halves, crushed Ritz crackers, and crushed pretzel sticks)

In a large mixing bowl, cream together the butter, applesauce, sugar and brown sugar.  Stir in the egg and vanilla until well blended.  Combine flour, baking powder, baking soda and salt.  Slowly stir into liquid ingredients just until well combined.  Fold in the add-ins.  Scoop tablespoons of dough onto a parchment-lined baking sheet.  Cover with plastic wrap and refrigerate at least 1 hour.  (Do not bake at room temperature).  Take cookie balls from refrigerator and place them 2-inches apart a parchment-lined baking sheet.  Return remaining cookies balls to the refrigerator.  Bake at 375 degrees 9 to 11 minutes or until browned on the edges.  Cookies will spread, puff up, then flatten.  Cool cookies on baking sheet for 3 minutes then transfer to a wire rack to cool completely.  Makes about 4 dozen.

I had an opportunity to make this recipe again and used crushed pretzels and chopped, salted cashews for my salty add-ins and chocolate-covered toffee bits and mini semi-sweet chocolate chips for my sweet add-ins.  I took some of this batch to work, and everyone who ate a cookie gave it a big thumbs up.  Thanks, Heather, for a great cookie recipe to add to my collection.

To learn more about joining in the fun of Secret Recipe Club visit the information page.

Linking to these great parties:

Inspiration Monday

Marvelous Monday

On the Menu Monday

Melt in Your Mouth Monday

Recipe Sharing Monday

Mix It Up Monday

Make the Scene Monday

Monday Funday

Manic Monday

Sweet Sharing Monday

Made by You Monday

Busy Monday

Fish in Chips Cookie Cakes-Improv Challenge

The two ingredients for the June Improve Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker are fish and chips.

Since my hubby does not eat fish, I was planning to skip this one; then Kristen sent out an email that said to be creative, and things like Swedish Fish or fish crackers and candy chips could be used.  Since I love sweets, that changed my mind; and I thought that I would have some fun.

I decided to see what I could do with Swedish Fish and some cookie dough.  I purchased two boxes of Swedish Fish at the Dollar Store so I had 28 of them.  I used the Toll House Bar Cookie recipe from Nestles as my base recipe and used 1/2 c. each of chocolate, peanut butter, butterscotch and white chocolate chips.

I baked the cookie cakes in my silicone cupcake cups.  The cakes needed to bake about 20 minutes.  I baked them 10 minutes, inserted the Swedish Fish, and baked them 10 minutes more.  I think baking the cakes 15 minutes before inserting the fish might have been better.  Because of the length of the fish it was necessary to insert them diagonally.  I liked the look of that, but the fish could have been trimmed down so that they would be more vertical and centered in the cookie cake.  These do not have the consistency of cupcakes.  They are much more like a thick, chewy cookie.

I added a simple green tinted powdered sugar glaze to give the illusion of (what I hoped) was fish jumping out of water.  These might be fun to serve at a party that has a fishing or outdoor theme.

Fish in Chips Cookie Cake
24 to 28 Swedish Fish candies
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
2 large eggs, at room temperature
1 t. vanilla
2 1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1/2 c. each chocolate, peanut butter, butterscotch, white chocolate chips (or all one kind)
2 c. sifted powdered sugar
2-3 T. milk
blue and yellow food coloring

In a large mixing bowl combine butter, sugars and mix well.  Stir in eggs and vanilla until well blended.  Combine flour, baking soda and salt and mix well.  Stir into creamed mixture until well blended.  Stir in chips.  The dough will be somewhat stiff.  Spoon about 2 heaping tablespoons of dough into silicone cupcake cups or paper-lined muffin tins.  Bake at 375 degrees for 15 minutes.  Insert a Swedish Fish diagonally into each cake.  Return to oven and bake 5 to 10 minutes more.  Do not over bake.  There will be liquid bubbling inside the fish, do not touch them.  Allow cakes to cool completely.  Remove silicone cups or paper liners.  Mix together the powdered sugar and milk to a glaze consistency.  Add a drop or two of blue and yellow food coloring to make glaze green.  Brush glaze around the fish and over the top of the cakes.  Let glaze set.  Makes about 24 to 28 cakes

The ingredients for July's Challenge are peaches and herbs.  You will find all the information for joining in the challenge on Kristen's Improve Challenge page.   You may join at any time.

Check out the links below to see what other bloggers have created with fish and chips.  There might even be some "real fish" in some of the recipes.

Linking to these great parties:
Full Plate Thursday
Fantastic Thursday
Thursday's Treasures 
Your Creative Time Out 
Showcase Your Talent Thursday
Catch a Glimpse Thursday 
Tasty Thursday

Shortbread Rocas-The Great Food Blogger Cookie Swap 2012

 

Today is recipe reveal day for The Great Food Blogger Cookie Swap hosted by Love and Olive Oil and The Little Kitchen.  For the swap you send a dozen cookies to three different bloggers and receive a dozen cookie from three different bloggers.

I sent my cookie to Lori at Vakiener Accro,Ashley at Cookie Monster Cooking, and Maria at Best of the Best. Before I get to my Shortbread Rocas recipe, I want to share the wonderful cookies that I received.

These came from Morgan at Being the Secret Ingredient.  She sent them in a Glad Ware container so I got a little useful bonus gift.

These wonderful little gems came from Chris and Amy at A Couple in the Kitchen.  They came in this cute little metal box which is also a useful bonus gift.

These great oatmeal cookies came from Lou and Esi at Lou & Esi

Now on to my recipe.  I may have pushed the envelope just a tad with my cookies as I used purchased cookies as the base.  For many years I have made the so-called Cracker Toffee/Cracker Almond Roca using either saltine or graham crackers.

For a while now I had been wondering what I would get if I used shortbread cookies as the base instead of crackers.  I decided to use this idea for the cookie swap.  I guess they were a success, at least at our house.  My hubby, who likes shortbread cookies, wouldn’t stay out of them.  I will be using these in my cookie gift platters this year.

Any square shortbread cookie can be used.  The packages I purchase from the Dollar Tree contain 34 cookies.  I am not sure how many cookies are in Lorna Doones which can be purchased at the grocery store.

It takes 40 cookies to fill a jelly roll pan so what I usually do is line the pan with foil and then fold the foil back close to the cookies to make a false side.  This keeps the sugar/butter mixture corralled next to the cookies.

Personally I prefer the Rocas without the chocolate, but I did use the chocolate topping on the cookies I sent.  I like milk chocolate if I do use it, but many people prefer the semisweet.

To make the cookies prettier, I removed the excess candy from the cookies.  This can be done with a sharp knife.  I wouldn’t bother to do this for any we are having at home.

Shortbread Rocas
1 pkg. square shortbread cookies
1 c. butter (must be butter)
1 c. brown sugar, firmly packed
1 t. almond extract (opt.)
1 pkg. (12 oz.) semisweet or milk chocolate chips
3/4 c. chopped, toasted almonds

Line a jelly roll pan with foil and place shortbread cookies in the pan in rows.  If cookies do not fill the pan, fold the excess foil back next to the cookies.  Put butter and brown sugar in a small sauce pan.  Watching carefully and stirring often, bring the butter/sugar mixture to a full rolling boil.  Stirring, boil the mixture for 5 minutes.  Remove from heat and stir in the almond extract.  Pour the mixture over the shortbread cookies.  Quickly spread evenly with a heat-proof spatula.  Place pan in a 400 degree oven and bake for 5 minutes.  Remove pan from oven and quickly sprinkle the chocolate chips over the top.  Return the pan to the oven for 1 to 2 minutes until chocolate chips begin to melt.  Remove pan from oven and gently and evenly spread the chocolate over the top.  Sprinkle the almonds over the chocolate and gently press them in with a spatula or your hand.  Let cool to room temperature.  Cut apart between the cookies.  If desired, remove excess candy from the sides of the cookies with a sharp knife.  Makes 34 cookies.

To get links to the recipes for all the cookies in the swap, visit Love and Olive Oil or The Little Kitchen on Friday, December 14.  They will be linked up there.

If you missed the swap this year, but would like to get in on the the fun, you can sign up here to be notified when the swap comes around again.

Chocolate Marbled Pear Bars

Today’s Saturday Sweet is made with pears.  Pears are not as commonly used in baked goods as are apples.  I don’t know why, they certainly are every bit as good.  I am trying to remedy that by posting a few recipes from my files for cookies made with pears.

Today’s recipe is for Chocolate Marbled Pear Bars.  This is a cake-like bar filled with chopped pears and walnuts topped by marbled melted chocolate chips.  Pears and chocolate really do make a great combination.

The original recipe which I clipped from our local newspaper many years ago used drained, canned pears.  I prefer to use ripe fresh pears when they are in season but do used the canned ones when fresh pears are out of season. I don't limit my self to using Bartlett pears so use other varieties also.  They all work well.

Chocolate Marbled Pear Bars
2 cans (1 lb. ea.)  Bartlett pear halves or 3 to 4 medium to large pears
1 c. butter
2/3 c. granulated sugar
2/3 c. brown sugar, firmly packed
2 eggs
1 t. vanilla extract
2 1/2 c. sifted flour
1 T. baking powder
1/2 c. chopped toasted walnuts or pecans
1/2 c. chocolate chips, melted

If using canned pears, drain well.  Chop pears into about 1/2-inch dice.  Melt butter in a large saucepan or in a microwave-safe bowl in the microwave.  Add sugars and mix well.  Stir in the eggs and vanilla; mix well.  Combine flour and baking powder.  Stir into liquid mixture.  Fold in pears and walnuts.  Pour into a greased 9x13-inch baking pan.  Drizzle melted chocolate over the batter and marble with a knife.  Bake at 350 degrees about 40 minutes.  Cool and cut into bars.  Makes about 3 dozen.

Linking to these great parties:
Weekend Potluck
I'm Lovin' It
Seasonal Inspiration
Strut Your Stuff 
Weekend Bloggy Reading
Saturday Nite Special

Ingredient Spotlight-Butterscotch Oatmeal Chocolate Chip Cookies

The Ingredient Spotlight today over at Eat at Home is chocolate chips, probably one of the most popular food products ever dreamed up.

If I need a very large amount of chocolate chip cookies, I use my Big Batch Chocolate Chip Cookies recipe which makes 12 dozen.  Because I like butterscotch, this is probably my next favorite chocolate chip cookie.  This one is for the chocolate chip lover as it is really chocolate chips and nuts held together with a small amount of dough.  The amount of chocolate chips can be reduced for a more dough, less chips cookie.

This recipe came from Kraft way back in 1982.  They were probably the very first ones to put pudding mix in a cookie recipe.  I combine the oatmeal version with the chocolate chip version for my cookies.  I am including the adjustment to make the cookies without oatmeal below, also.

By using other flavors of instant pudding and omitting either the oatmeal or the chocolate chips or by using other flavors of chips you can make many variations of this cookie.

Butterscotch Oatmeal Chocolate Chip Cookies
1 c. softened butter or margarine
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 small package instant butterscotch or other flavor pudding mix
2 eggs
1 1/4 c. flour
1 t. baking soda
3 c. quick-cooking rolled oats
1/2 c. chopped, toasted walnuts or pecans
1 pkg. (12 oz.) chocolate chips

Cream together butter or margarine, sugars, and pudding mix until smooth and creamy.  Beat in eggs.  Stir together flour and soda.  Gradually add flour mixture to sugar  mixture.  Stir in oats and mix well.  Batter will be stiff.  Add  chocolate chips and nuts.  Drop by rounded teaspoonfuls, about 2-inches apart, onto ungreased cookie sheet.  Bake  at 375 degrees for 8 to 10 minutes.  Do not over bake, these should be a bit crunchy on the outside and soft on the inside.  Makes 5 to 7 dozen 2-inch cookies.

For chocolate chips without the oatmeal, increase flour to 2 1/4 cups and omit oatmeal.  For oatmeal cookies without chocolate chips, omit the chips.  1 c. of raisins may be added to the oatmeal cookies, if desired.

Linking to these great parties:
Ingredient Spotlight
Round Up
What I Whipped Up Wednesday
Show and Share Wednesday
Wow Me Wednesday
Back for Seconds Social
Whatcha Work Up Wednesday
Whimsy Wednesdays
Work It Wednesday
Whatcha Whipped Up
Cast Party Wednesday
Wednesday Whatsits
Whatever Goes Wednesday
Look What I Made
Holiday Cookie Change