Tag Archives: bar cookies

Caramel Oreo Brownie Bars

Posted on March 22, 2014 by Ruthanne

Rich and gooey, these brownies are filled with soft caramel and Oreo cookies. Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are. It is hard to describe the yumminess…You need to try these. I need to make these again, because they are already gone.

I’ve shared this recipe before on Easybaked, a very long time ago. It is a wonderful recipe I called caramel chip bars. This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!! Lol.

These are very versatile brownie bars. I make them all the time with a variety of cake mix flavors and chips. It is a perfect way to use up half-empty bags of chips.

This time….I added Oreos, and the result was too incredibly yummy to not share with you all. So here you go: (printable recipe)

INGREDIENTS:

1 box of chocolate cake mix
1/3c. oil
2 eggs
1 bag of semi sweet chocolate chips
1 bag of white chocolate chips
1 box of Double Stuf Oreos
1/2 cup of butter
32 unwrapped Kraft caramels
1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

Preheat oven to 350 degrees.
Line a 9×13″ cake pan with foil.
Combine cake mix, oil and eggs.
Blend well and stir in all of the chips (mixture will be very thick).
Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).
Bake for 10 minutes.
While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
Cook over low/medium heat until melted and smooth (stir constantly!)
When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Spread caramel over Oreos.
Top with remaining cake/chip mixture.
There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel. Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered. It is ok to have a few gaps.

Bake an additional 25 to 30 minutes.
Remove from oven and cool 20 minutes.
Gently lift from pan and peel foil from edges.
Cool completely before cutting. Makes about 24 bars.

My thoughts: You have to make these!!!!!!! YUM!!!!!

Love caramel? We do too!!! Here’s a few more caramel- filled recipes from Easybaked:

18 Comments

Posted in Bar cookies, Brownies, Candy, Cookies and tagged amazing, baking, bar cookies, best, brownie, cake mix, caramel, chocolate, chocolate chips, decadent, delicious, dessert, Kraft caramels, layered bars, oreo, Oreo dessert, recipe, rich, white chocolate. Bookmark the permalink.

Candy Corn Peanut Bars

Posted on October 5, 2013 by Ruthanne

A chewy cookie crust topped with peanuts and sweet candy corn. So many fun fall flavors in one little bar cookie!

I confess. I hate candy corn. Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me. This recipe is easily made with or without the candy corn. The candy makes it pretty though…and that counts for a lot!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

1 boxed yellow cake mix
1/3 cup butter (melted)
1 egg

Topping:

3 cups mini marshmallows
1 (10 oz) package of peanut butter chips
2/3 cup light corn syrup
2 teaspoons vanilla
1/4 c. butter
2 cups Rice Krispies
2 cups salted, roasted peanuts
One bag of candy corn

DIRECTIONS:

Preheat oven to 350F degrees
In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg. Mix well, kneading with clean hands at the end.
Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
Bake at 350F degrees for 12-14 minutes.
Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
Cool.
In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
Add Rice Krispies and peanuts and combine well.
Working quickly, spoon topping over marshmallows and then press candy corn on top.
Chill before cutting and ENJOY!

My thoughts: I can’t believe it is already October. When I spotted candy corn at the store I did a double take. October….already? These are an easy and fun treat for all of your fall parties and events. Hope you love them!! ~r

Other fun fall recipes:

8 Comments

Posted in Bar cookies, Candy and tagged baking, bar cookies, cake mix, candy, Candy corn, cookies, desserts, easy dessert, fall, fall desserts, Halloween, marshmallows, mini- marshmallows, peanut butter, peanut butter chips, peanuts, sweets. Bookmark the permalink.

Toffee Pecan Crunch Bars

Posted on September 25, 2011 by Ruthanne

Crunchy toffee, pecans and chocolate make these bars irresistible! This is a wonderfully quick and easy recipe for a last minute treat.

INGREDIENTS:

10-15 sheets of graham crackers
1c. finely chopped pecan pieces
1 stick of butter
1 stick of margarine
1/2 c. sugar
1c. mini chocolate chips

DIRECTIONS:

Line an 11×17 jelly roll pan with a sheet of parchment paper (cut to size)
Break graham crackers into quarters and lay out on parchment paper.
Sprinkle pecan pieces over grahams.

Make sauce by melting butter, margarine and sugar together in a saucepan.
Bring sauce to a boil and boil for 3 minutes. (sauce should be yellow and syrupy)
Pour sauce over grahams and pecans.
Bake at 350 degrees for 10 minutes.
Top with chocolate chips and allow to sit until hard (you can chill to speed this process)

Peel up using parchment paper and break into pieces.
YUM!!!!!

My thoughts: Easy, tasty and fun….I got this recipe from a coworker many many years ago and it is a great last-minute recipe. If you like heath bars this is the perfect recipe for you! Enjoy! r-

2 Comments

Posted in Bar cookies, Candy, Easy recipes and tagged bar cookies, chocolate, crunchy heath bar cookies, crunchy toffee cookies, dessert, heath bar, sweets, toffee, toffee and chocolate. Bookmark the permalink.

Coconut Lemon Bars with Mimi!!!

Posted on May 24, 2011 by Ruthanne

Baking is so much more fun with a friend! Mimi came with the idea and the lemon juice- the rest is history!

INGREDIENTS:

Crust:

1/2 c. butter
1c. flour
1/4 c. powdered sugar
1/8t. lemon extract
1c. shredded coconut

Lemon topping:

2 eggs
1c. sugar
4 T. lemon juice
1/4 t. lemon extract
3T. flour
pinch of salt

DIRECTIONS:

Preheat oven to 350 degrees
Using a fork, cut butter into flour and powdered sugar.
Add extract and blend well.
Press into a 9×9 pan.
Bake 10 minutes, add coconut over top, bake 10 more minutes.
Combine all of the topping ingredients.
When crust is done and still hot, pour topping over it and bake an additional 20 minutes.
Allow to cool to room temperature, cut and serve!

My thoughts: I’d never made lemon bars before tonight, so experimenting with these was a little challenging 🙂 They turned out wonderfully, but if you really like the creamy lemony part of bars you might want to double the topping. Had a fun night with Mimi though- even Casper enjoyed our cooking experiments!

Mimi with our coconut lemon bars!

Casper begging for lemon bars...

Lemon kisses!!!!!

2 Comments

Posted in Bar cookies and tagged bar cookies, coconut, dessert, lemon. Bookmark the permalink.

Rocky Road Fudge Bars

Posted on May 10, 2011 by Ruthanne

These bar cookies are full of all your favorite Rocky Road ingredients with a twist– rice crispies and a thick Cream Cheese fudge. Easy and quick to make, this is sure to be one of your new go-to recipes!

INGREDIENTS:

8 oz. Philadelphia Cream Cheese
12 oz. semi-sweet chocolate chips
2c. mini marshmallows
2c. rice krispies
1c. dry roasted, salted peanuts
1/2 c. creamy peanut butter
1/4c. powdered sugar

DIRECTIONS:

Melt chocolate chips in microwave in 30 second increments, stirring well in between, until smooth.
Soften cream cheese in microwave until creamy and smooth.
Combine chocolate and cream cheese until well blended.
Take one cup of chocolate/cream cheese mixture out and set aside in a separate bowl.
To original mixture, add marshmallows, peanuts and rice krispies- stirring well to completely coat.
Press this mixture into a 9×9 pan that has been lined with foil.
To remaining bowl of chocolate and cream cheese, add peanut butter, mixing until smooth.
Add powdered sugar to desired consistency (should be thick yet still spreadable)
Spread this fudge layer over the top of the bars and freeze for 30 minutes.
Remove bars from the pan using the foil to lift out. Cut into squares and serve!

My thoughts: This was another recipe created for the RWOP website competition….no winning for me yet, but I’m going to keep trying! 🙂

It was inspired by bar cookies my grandmother used to make with me when I was little. Hers were called O’Henry Krispies and they were delicious! The addition of cream cheese gives these bars a rich and creamy feel. This is an incredibly easy dessert- but oh soooo yummy! Hope you enjoy them! r-

1 Comment

Posted in Bar cookies, Easy recipes and tagged bar cookies, chocolate, cookies, Cream Cheese, dessert, fudge, marshmallow, peanut butter, peanuts, rocky road. Bookmark the permalink.

Caramel Chip Bars!!!

Posted on April 4, 2011 by Ruthanne

These chewy cookie bars are packed with 4 types of chips and a thick layer of soft caramel- YUM!!!

INGREDIENTS:

1 box of yellow cake mix

1/3c. oil

2 eggs

1c. each of white chips, semi-sweet chips, milk chocolate chips and butterscotch chips

1/2 c. margarine

32 unwrapped caramels

1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

Preheat oven to 350 degrees. Grease a 9x13pan. Combine cake mix, oil and eggs. Blend well and stir in all of the chips (mixture will be very thick). Press half of the mixture into bottom of pan (it will press into a very thin layer). Bake for 10 minutes.

While this is baking, in a medium saucepan, combine butter, caramels and condensed milk. Cook over low/medium heat until melted and smooth (stir constantly!) Spread caramel over partially baked cake mixture. Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in sections over the caramel. Bake and additional 25 to 30 minutes. Cool 20 minutes. Run knife around edges. Cool completely before cutting. Makes about 20 bars.

My thoughts: I’ve been making these bars for years and its fun to try them with different types of chips and flavors of cake mix. These were inspired by a recipe given to me by a friend of a friend. Her name is Lily and for years we called these Lily Bars in her honor :0) They have evolved into this recipe (my personal favorite combination of ingredients) –but next time I am adding some coconut! If you like experimenting with flavors, this is a perfect recipe for you! Another note: the caramel sauce used in this is SO good and wonderfully soft that I’ve incorporated it into many other desserts – so when you see this caramel appear in another post you’ll know– it all started here! Have fun with this one– I hope you enjoy it! -r