EASY PEASY BROWNIES & BARS – The Fancy Pants Kitchen

Bailey’s Irish Cream Brownies

Francine — Fri, 10 Mar 2023 22:25:52 +0000

For a fudgy nod to St. Patrick’s Day, try Bailey’s Irish Cream Brownies. These dense, moist morsels have the right amount of Irish Cream in the brownie and the frosting to make them the perfect choice for this special holiday!

And, not needing a mixer helps on cleanup and simplicity. There’s no excuse to not make this Easy Peasy recipe!

Melt butter and mix it with sugar, cocoa powder and salt in a bowl. The texture will be granular, like the above photo. Stir in the vanilla and Irish Cream and then add the eggs one at a time. Finally, add the flour and beat briskly. Scrape the batter into a prepared pan and bake the brownies until a toothpick inserted in the center comes out clean.

The frosting is super-easy to make! Combine all of the ingredients and whisk until smooth and glossy.

Spread the frosting over the cooled brownies, sprinkle with flaky sea salt and serve with a glass of milk or Bailey’s. Be sure to toast the luck of the Irish!

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Lastly, if you make Bailey’s Irish Cream Brownies, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Bailey’s Irish Cream Brownies

Makes: 12 brownies

Prep Time: 30 minutes

Bake Time: 24 minutes

Total Time: 54 minutes

Ingredients

Brownies:

1/2 cup unsalted butter, melted
1 cup sugar
3/4 cup unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla extract
3 tbsp Irish Cream
2 large eggs, at room temperature
2/3 cup flour

Frosting:

3 tbsp unsalted butter, melted
1/4 tsp vanilla extract
1/8 tsp salt
1 cup powdered sugar
1/4 cup unsweetened cocoa
2 tbsp Irish Cream
1 tbsp milk
flaky salt, for topping

Instructions

Preheat oven to 325°F and line an 8-inch square metal baking pan with parchment paper.

Place melted butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla and Irish Cream; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes.

Scrape batter into prepared pan and smooth with an offset spatula; gently tap pan once to remove air bubbles.

Bake for 23 to 24 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and let cool completely on a wire rack.

For the frosting, combine melted butter, vanilla, salt, powdered sugar, cocoa, Irish Cream, and milk in a medium bowl and whisk until well combined. Whisk frosting one more minute, until smooth and glossy. Use an offset spatula to spread frosting over brownies. Sprinkle with flaky salt and cut into squares with a sharp knife.

Recipe by Tutti Dolci

Coffee Blondies

Francine — Thu, 24 Feb 2022 01:11:13 +0000

Coffee Blondies are amazingly chewy bars that will remind you of a brownie, except they are blond (what a funny description for a food color).

These delicious blondies are filled with toasted nuts and chocolate chips and have a lovely coffee flavor that just takes them over the top!

Begin to make the blondies by melting together butter, brown sugar and salt. Off the heat, stir in the strong coffee (just how I like it!) and let the mixture cool to room temperature. Then, add in the egg and vanilla and transfer the mixture to a large bowl.

Add the flour and baking powder to the cooled mixture and stir until just combined. Add the toasted pecans and chocolate chips.

Bake the blondies for 18-24 minutes until they start to crack and are set around the edges (see photo below). Cool them completely, cut into squares and devour!

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Lastly, if you make Coffee Blondies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Coffee Blondies

Makes: 24 bars

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 & 1/2 cups all-purpose flour
1 & 1/2 tsp baking powder
12 tbsp unsalted butter, cold
1 & 1/2 cups packed brown sugar
3/4 tsp Kosher salt
2 tbsp strong coffee, room temperature (or 2 shots of espresso)
1 large egg
1 & 1/2 tbsp pure vanilla extract
3/4 cup pecan halves, toasted and chopped
3/4 cup bittersweet or semisweet chocolate chips

Instructions

Adjust the oven rack to the middle position. Preheat oven 350°F. Grease 9×13 inch pan and line with a parchment sling.

In a medium bowl, whisk together flour and baking powder.

In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and stir in the coffee until well combined. Let the mixture cool to room temperature. Add the egg and vanilla and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans and chocolate chips and stir gently.

Spread the batter evenly into the prepared pan and bake 18 to 24 minutes, until the blondies are set on the edge and top is golden and brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with a just a couple crumbs.

Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into squares.

Recipe from The Vanilla Bean Blog

Mummy Rice Krispie Treats

Francine — Sat, 30 Oct 2021 18:12:52 +0000

Just in case you didn’t have enough Halloween treats, be the hero of the ‘hood with these Mummy Rice Krispie Treats! These are the perfect goodies to give to the little monsters that will be stopping by!

Made with browned butter, they are an easy no-bake treat that everyone will adore.

Begin by making a typical rice krispie treat, except let’s brown the butter first, to give it a deeper, nuttier flavor. We all know how sweet rice krispie treats can be, so melting the marshmallows in the brown butter takes a tiny bit of that sweet edge off. Once the marshmallopws are melted, add the vanilla extract followed by the rice krispies. Combine until the cereal is completely coated with the melted marshmallows.

Then press the mix into a square pan. To do this more easily, I like to spray a baggie with cooking spray, stick my hand inside and push down until a tight, flat surface is made. It’s important that these bars are dense in order to dip them once cooled.

Microwave the white chocolate chips with a little bit of coconut oil until the chips are melted and smooth.

Cut the bars into 12 rectangles and start dipping! I used a small offset spatula to help coat the treats. Just dip them about 2/3 of the way and set them on a parchment-lined tray to firm up. While the white chocolate is still soft, add googly eyes.

Pour any exess white chocolate into a ziplock bag or pastry bag fitted with a small round tip. Snip off one corner (very small, don’t overdo it) and drizzle more white chocolate to look like mummies. Place them in the fridge to firm up.

Enjoy!!

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Lastly, if you make Mummy Rice Krispie Treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mummy Rice Krispie Treats

Makes: 12 treats

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

Ingredients

1/3 cup unsalted butter
Pinch of salt
1 tsp vanilla extract
16-ounce bag of marshmallows
5 cups Rice Krispies cereal
2 cups white chocolate chips
1 tsp coconut oil
Sprinkle googly eyes

Instructions

Grease a 9 x 9-inch pan with cooking spray and set aside.

In a large pot, brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Add the marshmallows and salt and stir with a rubber spatula, scraping down the sides to make sure the marshmallows do not burn. Remove from the heat immediately and stir in the vanilla extract.

Add the Rice Krispies, folding to coat the cereal completely.

Spoon the mixture into the prepared pan, pressing down into an even layer (see Chef’s Note).

Place in the fridge to set for at least 20 minutes. Once set, use a sharp knife to cut the Rice Krispie treats into 12 rectangles.

In a microwave safe bowl melt the white chocolate and coconut oil in 15 second increments, stirring in between each. Repeat until completely melted and smooth.

Prepare a sheet pan by covering it with a sheet of parchment. Dip your Rice Krispie treats about 2/3 of the way in the white chocolate to coat evenly. If necessary, use a small offset spatula to help spread the white chocolate. Set on the parchment. Place your googly eye sprinkles.

Spoon the leftover white chocolate into a piping bag or a ziploc bag and snip off a small part to

make a small hole. Drizzle the mummies with more white chocolate over the top and bottom to make them look like mummies. Place in the fridge to set for 20 minutes.

Chef’s Note:

I recommend using a rubber spatula sprayed with cooking spray or use a baggie coated in cooking spray to spread the rice krispie mixture in the pan.

Recipe from Broma Bakery

Brownie and Berry Cups

Francine — Wed, 10 Mar 2021 07:40:19 +0000

When you are looking for a quick, easy & beautiful dessert, look no further than Brownie and Berry Cups. It’s such a simple dessert, but it’s so pretty and classy-looking.

I made these brownie and berry cups with a Passover seder in mind. I used my Delicious Fudge Brownie recipe to make the small croutons, which is unbelievably Kosher for Passover! I say unbelievable because most Passover desserts are meh…heavy, dense, uninteresting. I know…I’ve been eating them my whole life. But, years ago, I decided that Passover desserts were my challenge: how to make something that can’t have flour or leavening in it turn out delicious. We all know about flourless chocolate cake, and how dense and yummy it is. Well, think of these brownies in the same way. Dense, chocolatey, rich, and moist as can be!

Begin with the brownies of your choice. Again, you can use the Delicious Fudge Brownies if you want to keep it Kosher for Passover, or try OMG Brownies or Gooey Carame l Brownies for something different. Even if you’re not observing Passover, the delicious fudge brownies are a wonderful choice! Cut the brownies into little cubes or croutons.

Whip up the cream with some sugar, sour cream & vanilla. If you’re observing Passover, leave out the vanilla extract unless it’s Kosher for Passover. Regular vanilla extract is made with grain alcohol, so it doesn’t fall under the guidelines of Kosher for Passover. You can get imitation KfP vanilla extract here, so if you’re doing a lot of baking for the holiday, you might want to pick some up.

If you are up to the task, you can put the whipped cream into a piping bag with a star tip in it. It’s not necessary, but you will be able to get a pretty swirl out of it. You can also put the whipped cream into a sturdy baggie and cut about a half-inch end off of one corner of it and then use that to pipe the whipped cream into the cups. The final method is to simply spoon the whipped cream into the cups.

Finally, slice up some berries or leave them whole, and layer the brownies, whipped cream and berries. I like to do it twice so that it looks very pretty! I sprinkled some cocoa powder over the top, but shaved chocolate or mini chocolate chips looks amazing as well!

These can be made ahead. store in the fridge until you are ready to eat them! Gobble them, I should say!

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Lastly, if you make Brownie and Berry Cups, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Brownie and Berry Cups

Makes: 8 individual servings

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes plus cooling time 30 minutes

Ingredients

1 recipe of Delicious Fudge Brownies (Passover) or your favorite brownie recipe

Whipped Cream:

1 & 1/2 cups chilled heavy cream
1/3 cup sour cream
3 tbsp sugar
2 tsp vanilla extract
2 cups assorted berries
Mini chocolate chips or cocoa powder, for garnish

Instructions

Make the Brownies per recipe. Cool and cut into 1/2-inch cubes.

Make the Whipped Cream:

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.

Assemble the Cups:

Fill each serving dish with alternating layers of brownie croutons, whipped cream and berries. Garnish each trifle with a sprinkle of mini chocolate chips or cocoa powder and serve immediately.

Chef’s Notes:

To make this Kosher for Passover, use the recipe for Delicious Fudge Brownies. They are phenomenal and give you a fudgy dense cube which is perfect for this recipe. Even if you don’t observe Passover, you will love this recipe!

If this is a non-dairy meal, substitute the whipped cream for non-dairy whipped topping.

Delicious Fudge Brownies (Passover)

Francine — Wed, 10 Mar 2021 06:24:13 +0000

It’s so hard to believe that these Delicious Fudge Brownies are Kosher for Passover. Typically, Passover desserts are completely underwhelming, mainly because you can’t use wheat or leavening of any type. In remembrance of the Jewish people that fled from Pharoah’s heavy hand in Egypt without time for their bread to rise, we pay homage by doing the same during the Passover holiday.

I’m sure you are used to baked goods made with flour and baking soda or powder, that rise beautifully and taste amazing. Well, I’m here to tell you that this recipe is not to be missed.

These dense, fudgy brownies provide all the lovin’ goodness that a typical baked good would but with nothing that goes against the traditions of this holiday. If you are gluten-free, this recipe is also for you.

These delicious fudge brownies are completed in 30 minutes. All you need is one bowl (seriously, no mixer!), brown sugar, butter (or Passover margarine if you’re having a non-dairy meal), eggs, brewed coffee, cocoa powder and matzoh cake meal. You can throw in some nuts, or not…your choice! Mix it all together, pour into your baking pan (I like this one) and pop it in the oven. In 2o minutes, dessert is served!

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Lastly, if you make Delicious Fudge Brownies (Passover), be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Delicious Fudge Brownies (Passover)

Makes: 25 squares

Prep Time: 5 minutes

Bake Time: 25 minutes

Total Time: 30 minutes

Ingredients

2 cups light brown sugar, packed
1 cup ( 2 sticks) unsalted butter or unsalted Passover margarine, melted and cooled
3 eggs
1 tbsp brewed coffee
3/4 cup unsweetened cocoa powder, sifted
1/4 tsp salt
1 scant cup matzoh cake meal
1/2 cup finely chopped toasted walnuts (optional)

Instructions

Preheat the oven to 350°F. Lightly grease an 8×8-inch baking pan.

In a bowl, mix the sugar and melted butter, then add the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using. Stir to combine.

Spoon the batter into the prepared pan, spreading with an offset spatula or spoon. Bake for 20-25 minutes. Do not over-bake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares.

Biscoff Rice Krispie Treats

Francine — Sun, 21 Feb 2021 21:39:56 +0000

Can I just ask, how good do these Biscoff Rice Krispie Treats look? This is one of those incredibly easy and quick recipes that results in an extraordinary munch. It’s an updated version of the classic Rice Krispie Treat, incorporating Biscoff Cookie Butter and white chocolate to elevate it. Makes it worthy of serving to family and guests alike!

Are you familiar with Biscoff Cookies? These are delightful tea cookies from the 90-year old European Lotus Company. They were originally brought to the U.S. as snacks on airplanes and had such an impact that they are now found at grocery stores everywhere. I remember getting these on planes (back in the good ol’ pre-Covid days!) and being so excited!

What do they taste like, you might ask? They are buttery, with lots of warm spiced flavors, such as cinnamon, nutmeg and allspice. They are absolutely perfect on their own, dunked into coffee or tea, or ground up to use as a crust for cheesecake. These also make the most delish Biscoff Cookie Butter (similar to peanut butter but sweeter). Mixed into cakes, cookies or rice Krispie treats, the warm flavors will add a wonderfully different taste!

We’re starting with a fairly traditional Rice Krispie treat recipe. Melt the butter and marshmallows together. But then, we’re adding some Biscoff Cookie Butter to the mix, along with the Rice Krispies and some whole mini marshmallows. This gets pressed into a pan.

Drop tablespoons of melted white chocolate and melted Biscoff Cookie Butter onto the top, swirl together in a decorative pattern. In order to achieve the swirl, I use the tip of a toothpick or sharp knife. Then pull it between the two colors of topping in a swirled fashion. The fun of that is that you can make your own pattern however you feel!

Pop this bad boy into the fridge to firm up. Voilá…you’ve got this crazy dessert that is so easy and yet so pretty! Can’t forget about so delicious!

For other similar recipes, check out Swirled Chocolate Butterscotch Treats, No-Bake Snickers Krispy Bars and Peanut Browned-Butter Rice Crispy Treats.

Share Your Thoughts...

Lastly, if you make Biscoff Rice Krispie Treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Biscoff Rice Krispie Treats

Makes: 16 pieces

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes plus setting time 2 hours

Ingredients

Base:

1/4 cup unsalted butter
4 cups mini marshmallows plus 1/4 cup additional
1/2 cup Biscoff Cookie Butter
4 cups Rice Krispies

Topping:

3/4 cup Biscoff Cookie Butter
3/4 cup white chocolate chips

Instructions

Line a 9-inch square baking pan with parchment paper, leaving 2″ overhang.

Add the butter and mini marshmallows to a large pot, and heat on a low-medium heat, stirring, until smooth and melted. Once melted, take the pot off the heat and add in the Biscoff Cookie Butter. Stir briefly until smooth. Pour the Rice Krispies and additional 1/4 cup marshmallows into the pot and stir to combine. Press the mixture into the bottom of the lined baking pan (see Chef’s Note).

Melt the white chocolate in a bowl until smooth (short bursts in the microwave, stirring well each time, will melt them). In a separate bowl, melt the Biscoff Cookie Butter (this takes about 20 seconds in the microwave).

Drop tablespoons of the melted white chocolate and Biscoff Cookie Butter alternately over the top of the base and then swirl together with a cake skewer. Set in the fridge for two or more hours, and then slice and enjoy! Store at room temperature for up to five days.

Chef’s Notes:

Buttering your hands slightly can prevent any sticking when trying to press base into pan.

You can use smooth or crunchy Biscoff Cookie Butter.

You can use Cocoa Pops in place of Rice Krispies if you prefer.

The chocolate topping can be done with other chocolates as well.

Swirled Chocolate Butterscotch Bars

Francine — Mon, 25 Jan 2021 21:46:59 +0000

Okay, gang…this is one of the simplest, no-bake desserts EVER and it’s so tasty, you won’t believe it! And how about that swirled design on the top? I just love it!

And you will love it, too! It reminds me a bit of an upscale Rice Krispy Treat, but no Rice Krispies or marshmallows. Go figure…but it’s just delish!

You melt together peanut butter, butterscotch chips and honey. Add corn flakes to the mix and spread it in your pan.

The chocolate gets melted and poured over the base. Some butterscotch chips get melted and swirled into the chocolate. The whole glorious concoction goes into the fridge for some chill time. Sprinkle some flaky salt and eat the whole pan yourself. Okay, maybe that’s ill-advised, but you’ll want to!

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Lastly, if you make Swirled Chocolate Butterscotch Bars, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Swirled Chocolate Butterscotch Bars

Makes: 20 bars

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes plus chill time 1 hour

Ingredients

1 cup honey
3/4 cup creamy peanut butter
1 & 1/4 cups butterscotch chips
1 tsp vanilla extract
6 cups corn flakes cereal
4 cups semi-sweet or dark chocolate (use closer to 5 cups for a THICK layer)
1 tbsp plus 1 tsp coconut oil
flaky sea salt

Instructions

Line a 9×13-inch baking pan with parchment paper.

In a large pot over low heat, melt together the honey, peanut butter, and 3/4 cup butterscotch chips until melted smooth, about 5 minutes, stirring often. Remove from the heat. Add the vanilla, then stir in the corn flakes, tossing to combine. Spread the mix out into the prepared pan.

Melt the chocolate and 1 tablespoon coconut oil together in the microwave until melted. Pour the melted chocolate over the bars, spreading in an even layer.

Melt the remaining 1/2 cup butterscotch chips and 1 teaspoon coconut oil together in the microwave, stirring every 30 seconds until melted. Spoon small teaspoon-size dollops of butterscotch onto the chocolate. Using a wooden skewer or the tip of a knife, gently swirl the butterscotch in a circular motion through the chocolate.

Transfer the bars to the fridge and chill 1 hour, until set. Top with salt, if desired. Let the bars sit at room temp 15-20 minutes before cutting, then cut into bars. Keep in the fridge until ready to serve.

Recipe from Half Baked Harvest

Peanut Butter Swirl Brownies

Francine — Thu, 17 Sep 2020 00:03:04 +0000

Probably the most requested recipe on Instagram, Pinterest and anywhere online has to be brownies. The choices are endless: dense, cake-like, chewy, with mix-ins like caramel or white chocolate, with nuts, without nuts…the list goes on and on. Everyone claims to have THE BEST brownie recipe, so how can you know? Straight up, you can’t!

But, I will say that this recipe is delicious and easy! It has espresso powder mixed in for a lovely mocha flavor. It has peanut butter swirled through the batter (what could be bad about that??). It’s also so much fun to set the skillet in the middle of the table, hand out spoons and let everyone just dig in!

Whatever you do, don’t forget the ice cream!!

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Lastly, if you make Peanut Butter Swirl Brownies, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Peanut Butter Swirl Brownies

Makes: one (8-10 inch) skillet or 16 squares

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes

Ingredients

1/2 cup butter, melted
1 tbsp coconut oil
1 cup sugar
2 large eggs
2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp espresso powder
pinch of salt
1/3 cup smooth peanut butter
Chocolate Sauce
Caramel Sauce
Vanilla Ice Cream

Instructions

Preheat oven to 350°F. Lightly grease 8×8 inch pan and line with parchment or lightly spray a cast-iron skillet with non-stick spray. Set aside.

In a medium bowl, combine melted butter, sugar and coconut oil. Whisk vigorously for about a minute until sugar starts to dissolve. Add in vanilla and eggs. Whisk for another minute.

In separate bowl, sift the flour, and cocoa powder, espresso and salt. Add the dry ingredients into the wet and fold until just combined. Don’t over-mix or it will affect the texture. Pour batter into prepared dish. Drop spoonfuls of peanut butter over the batter, and using the tip of a sharp knife, swirl it into the batter.

Bake for 20 – 25 minutes. The edges should begin to harden and the middle shouldn’t jiggle. Allow to cool. If using an 8×8” pan, cut into 9 squares, and put one square on each plate. Drizzle chocolate sauce over the brownies. Top with ice cream and drizzle caramel sauce over that. If using a skillet, just top with the chocolate sauce, ice cream and finally the caramel sauce.

Summer Berry Crumb Bars

Francine — Sun, 16 Aug 2020 22:07:23 +0000

When there are so many types of berries available, you have to bake with them. One great way to do that is in these Summer Berry Crumb Bars. The crust and the berries are infused with lime zest and juice for a bright sweet-tart flavor!

These bars are perfect for a picnic. They transport easily and can be made in advance!

You can mix up the varieties of berries or even use pitted cherries.

Share Your Thoughts...

Lastly, if you make Summer Berry Crumb Bars, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Summer Berry Crumb Bars

Makes: 10-15 servings

Prep Time: 10 minutes

Bake Time: 1 hour

Total Time: 1 hour & 10 minutes

Ingredients

3 cups (375 grams) all-purpose flour
1 & 1/3 cups granulated sugar, divided
1 tbsp lime zest
1 tsp baking powder
¾ tsp kosher salt
1 cup (cold unsalted butter, cubed
1 large egg , lightly beaten
1 & 1/2 tbsp cornstarch
2 cups fresh raspberries
1 cup chopped fresh strawberries
1 cup fresh blackberries
1 cup fresh blueberries
3 tbsp fresh lime juice
1 tsp vanilla extract

Instructions

Preheat oven to 375°F. Lightly grease a 13×9-inch baking pan; line pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, stir together flour, 1 cup (200 grams) sugar, zest, baking powder, and salt. Using a pastry blender, cut in cold butter until pea-size pieces remain. Using a fork, stir in egg until blended and mixture is crumbly. Reserve 1½ cups dough, and refrigerate. Press remaining 3½ cups dough into bottom of prepared pan. Bake for 30 minutes.

In a large bowl, stir together cornstarch and remaining 1/3 cup (67 grams) sugar. Gently fold in berries, lime juice, and vanilla until combined. Scatter berry mixture over prepared crust. Crumble reserved 1½ cups chilled dough over berries, pressing to form small clumps. Bake until top is golden, about 30 minutes more. Let cool completely. Refrigerate overnight. Using excess parchment as handles, remove from pan, and cut into bars.

Recipe from Bake from Scratch

No-Bake Snickers Krispy Bars

Francine — Sun, 12 Apr 2020 22:15:34 +0000

Can I just say “WOW”? Granted, I love caramel and chocolate, but you have to check these out!

First, as the name describes: NO BAKE. Just pat them into a pan and refrigerate.

Second, as the name also describes: SNICKERS & RICE KRISPIES. Okay, no complaining here…

Third, as the name doesn’t tell you but the critical part of this yummy snack: WERTHER’S CHEWY CARAMELS. Drum roll, please…

These bars are off the hook! Is it okay for me to describe them in the language of my kids? I’ve decided it is because these really are the best snack I’ve made in a long time. So good, in fact, that I ate the entire pan of them myself (little by little, over the course of a few days, but yes, all by my lonesome). Maybe next time I’ll share… Ha!

Share Your Thoughts...

Lastly, if you make No-Bake Snickers Krispy Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

No-Bake Snickers Krispy Bars

Makes: 18 pieces

Prep Time: 5 minutes

Bake Time: 15 minutes

Total Time: 20 minutes plus chill time 2 hours

Ingredients

3 cups Rice Krispies
5 snickers bars (1.8oz each), roughly chopped
1/4 cup unsalted butter
1 tbsp honey
1 (8.8 ounce) bag chewy caramels (I prefer Werther’s, but any wrapped chewy caramels will do)
1/4 cup heavy cream
1 cup milk chocolate, roughly chopped

Instructions

Grease and line an 8×8-inch baking tin with baking paper. Place the Rice Krispies in a large bowl and set aside.

Set aside about 1/4 cup of Snickers pieces, then add the rest along with the butter and honey to a small saucepan. Heat over low heat, stirring constantly until melted and the only lumps are the peanuts.

Pour the mixture over the Rice Krispies, add the 1/4 cup of Snickers pieces and mix well to combine. Tip it into your prepared tin. Press it down well all over to make a firm base. Place in the fridge while you make the caramel.

Heat the caramels and cream in a saucepan over low heat, stirring constantly until melted and smooth. Pour it over the top of the Rice Krispie base and place it back in the fridge to set for at least 1 hour.

Place the chocolate in a microwave safe bowl and melt in the microwave in 30 second bursts, stirring really well between each. This should only take 1 minute. Be careful to not risk burning it. Pour it over the cold slice and let it set for 1-2 hours before slicing and serving. Best eaten straight from the fridge.

Recipe from Sugar Salt Magic