Magic Cookie Bars

There is nothing better than being able to put together an all time favorite dessert recipe in less than 5 minutes! Growing up my Dad always made these and substituted the graham crackers for oats. In keeping tradition, I love the yummy taste of these Magic Cookie Bars! They are good right out of the oven with ice cream or put them in the fridge and serve them cold later on - which is what I prefer. There are no tricks and no possible way you can mess up. Enjoy!

 

 

Ingredients

1 1/2 cups graham cracker crumbs or oats

1/2 cup (1 stick) butter, melted

1 (14-ounce) can Sweetened Condensed Milk

2 cups semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup chopped nuts (optional)

Directions:

Preheat oven to 350°F. 

In a small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.

Pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

RECIPE VARIATION

Substitute 1 cup butterscotch flavored chips, peanut butter flavored chips or white chocolate chips for 1 cup semi-sweet chips and proceed as directed above.

Pumpkin Bars

Five star Pumpkin Bars! Not kidding. I was so amazed at how moist, soft, and extremely tasteful these were. Thank You Paula Deen. Isn't she fantastic? I could watch her shows all day and I love that she loves butter- although it's not very healthy for you, especially when you're trying to be that tid bit leaner - but, I have a few exceptions, the months of November and December. CAN you blame me!? I promise, you'll love these. I added in about 1/8 cup more of pumpkin puree. If anything it only moistened the pumpkin bars more! 

Ingredients:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil (I used Olive Oil)

15-ounce can pumpkin

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened to room temperature

1/2 cup butter or margarine, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 F°

Using an electric mixer, or by hand, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together with flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 x 9 inch baking pan. Bake for 30-40 minutes. Let cool completely before frosting. Cut into bars.

To make icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. Enjoy!

Butterfinger Blondies

I'm so glad I came across this recipe on Pinterest - yay for Pinterest! After pulling it out of the oven I wasn't too sure about how delicious these Butterfinger Blondies were actually going to taste. They were a hit! And I'll definitely be whipping these up again.

Ingredients

1 cup butter

1 cup light brown sugar

1/2 cup granulated sugar

2 tsp vanilla

2 eggs

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp course sea salt (didn't have any, so I used regular)

2 cups coarsely chopped Butterfinger Bars (approx. 16 "Fun Size" bars)

Directions

Preheat oven to 350 °F

Add the vanilla and sugars in mixing bowl

Add the vanilla and eggs and mix until incorporated.

On low add your dry ingredients (flour, salt and baking soda) until just combined.

Stir in your chopped Butterfingers.

Spread in a 9x13 baking dish and bake for 25 minutes until center is JUST set.

Remove from oven and cool completely.

Butterfinger Buttercream:

Ingredients:

1/2 cup room temp butter

1/2 cup vegetable shortening

2 1/2 - 3 cups powdered sugar

1/2 cup chopped Butterfinger Bars

Directions:

Cream the butter and shortening together until smooth. Add in your powdered sugar on low speed. Turn speed up to medium and mix until smooth. Stir in your chopped Butterfingers. (You can sprinkle on top if you'd prefer).

Spread on your cooled blondies.