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    Crazy for Coconut: 6 Crave-Worthy Coconut Recipes

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    Step into a coconut haven with our plethora of recipes all centered around this irresistible ingredient. Whether sprinkled onto a bun or stirred into a crust, the deliciousness of coconut can’t be denied. 

    Perfumed with coconut extract, swirled with silky whipped cream, and studded with sweetened coconut flakes, this Coconut Skillet Cake is the perfect finale to any meal. The coconut lover in your life is about to be your biggest fan.

    Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.

    The fun name for these large twisted doughnuts supposedly comes from their resemblance to the zig-zag pattern that the big cat’s swinging tail makes. If you’d like to keep the doughnut plain and get your coconut flavor through just the glaze, you can use all whole milk and vanilla extract in the dough.

    This pie isn’t French at all. In fact, it originated in United States port cities like New Orleans, Louisiana, and was first made with ingredients from French Guiana, which is likely how it got its name.

    Sometimes called Hello Dolly Bars (though no one knows why), these nostalgic treats are easy to make and perfect for an afternoon pick-me-up.

    Blending one traditional Southern classic, the cloud-like coconut cake, with blushing stone fruit, this triple-layer cake is an undeniable showstopper. A final coating of toasted coconut flakes brings a dash of color to the typically snowy-white appearance. LEGGI TUTTO

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    • in Recipes

      Magic Granola Cookie Bars

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      Magic Granola Cookie Bars are made with your favorite ready-made granola. Just five ingredients makes them an easy, quick fix!

      Leave it to me to take something healthy like granola, and make it a little naughty. Magic Granola Cookie Bars are inspired by Magic Cookie Bars (also called 7 Layer Bars, or Hello Dollies). Heard of them? The recipe was published in the 60’s, and home bakers have been making them ever since. A big part of the recipe’s appeal is how easy it is. And also how deliciously chewy-gooey the bars are.
      The inspiration recipe uses 7 layers of ingredients, that includes mix-ins like baking chips, coconut, and nuts. The most important ingredient of them all? A can of sweetened condensed milk. It holds everything together, and creates the most craveable soft, chewy texture. I wondered if a granola mix could be used in place of all those mix-ins. Because a bag of granola already has a lot of things in it – nuts, dried fruit, chocolate chips. (Depending on the variety you use.) I just had to try it, and I’m so glad I did!

      Use Your Favorite Granola
      Start with a box or a bag of your favorite loose granola or granola clusters. You could also use homemade granola if you have some on hand. You’ll need 3 cups, so if you’re purchasing it, get the ‘family size’ container. If you use clusters, break them up with your hands. Or, pound the bag with a rolling pin to break up the clusters before measuring. I used dark chocolate chip sea salt granola clusters, which made the baked bars taste like the best oatmeal chocolate chip cookie bar, ever!’
      Next, you’ll need graham cracker crumbs and butter for the cookie base, and a can of sweetened condensed milk. I also included sweetened flake coconut. This can be optional, but it’s very tasty!

      Make the Crust
      Mix up the graham cracker crumbs and melted butter in a bowl and pour it into a greased 13×9 inch baking pan. Tamp the crumbs down evenly using the flat bottom of a measuring cup or glass.
      Then, pour the sweetened condensed milk – directly from the can – onto the crust. Really easy so far, right? Right.

      Layer on the Granola
      Here’s the fun part. Because anything goes! Sprinkle on your favorite granola blend. You’ll need 3 cups. Opt for granola with simple ingredients (no corn syrup).

      Layer on the Coconut
      I used sweetened flake coconut but unsweet flake coconut will work also. This ingredient can be optional, but it adds another toasty layer of flavor.

      Bake until Golden Brown
      Place the pan in a preheated 350°F oven and bake for 25 minutes. Prepared granola has already been baked once. So it’s important to tent the bars with foil halfway through baking so it doesn’t overbrown.
      Just out of the oven, and while the pan is still hot, toss on a handful of chocolate chips. I mean, if you’re feeling extra. (I usually am!)

      Cool and Cut
      Let the bars stand in the pan until cool. You can serve them directly from the pan, or turn them out as I did. However, if you plan to remove them from the pan, line it first with aluminum foil that overhangs the sides. You’ll have an easier time removing it than I did.

      These bars are deliciously soft and gooey in the middle, with chewy edges. The chocolate chip granola mix I used made these bars taste like the best oat bars I’ve ever made!

      So, did I manage to reduce the ingredients? Yes. If you don’t use the optional coconut, the whole pan uses just 4 ingredients. But I think the coconut really adds something. So, it’s worth trying!
      The possibilities are endless with all the granola mixes on the market now. I think I’ll use my favorite cranberry-almond with flaxseed for my next attempt. Seeds, nuts, dried fruits, coconut, chocolate chips all do well in this recipe. There is one caveat: avoid granola mixes that include freeze dried fruit, such as strawberry and apple slices. They don’t hydrate to a nice texture, and the pieces near the top tend to burn.
      This recipe is a quick bake for weeknights, or even busy weekends. There’s big payoff with little effort – *chef’s kiss!

      Related Recipe: Healthy Homemade Granola

      Magic Granola Cookie Bars (5 Ingredients!)

      Heather Baird

      Half cookie bar, half granola bar, 100% delicious! These bars start with your favorite ready-made granola mix. Choose oat-based granolas that have additions like peanuts, almonds, flaxseeds, quinoa, craisins, raisins, dried fruit, and chocolate chips. Avoid granola mixes that contain freeze-dried fruits such as strawberries and apples – the baked texture is tough and strange, and they tend to burn.Use loose cereal-type granola or clusters. If you use clusters, break them up by hand or pound the bag with a rolling pin to break them up before measuring.Remember that ready-made granola has been baked once already. Tent the pan with aluminum foil halfway through baking to prevent the top from overbrowning.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins

      Course DessertCuisine American

      Servings 24

      Equipment9×13 inch panaluminum foil
      Ingredients US CustomaryMetric 1 1/2 cups graham cracker crumbs about 12 sheets crushed fine1/2 cup unsalted butter melted14 oz. sweetened condensed milk 1 can3 cups oat granola any variety with nuts, raisins, chips, etc.1/2 cup sweetened flake coconut optional
      Instructions Preheat the oven to 350°F. Line a 13×9 inch baking pan with aluminum foil so that it overhangs two long edges of the pan. Spray the foil with cooking spray.In a large mixing bowl, combine the graham cracker crumbs and melted butter. Stir until well combined, or until the mixture has the appearance of wet sand. Pour the crumbs into the prepared pan; spread evenly and tamp it down with the bottom of a flat measuring cup, or the palms of your hands.Pour the sweetened condensed milk evenly over the crust. Scrape out the can with a rubber spatula to get every last bit out of the can.Sprinkle the oat granola over the sweetened condensed milk in an even layer. Use a rubber spatula to press the granola down into the milk layer.Sprinkle the coconut evenly over the granola.Bake for 25 minutes, tenting the pan with foil halfway through bake time to prevent overbrowning.Cool completely in the pan. You can serve the bars directly from the pan, or after the bars have cooled completely, lift up by the edges of the foil to remove from the pan. Then, cut into 24 pieces.Store the bars in an airtight container.
      NotesWhat to expect: These are the oat version of magic cookie bars. They have soft chewy texture with extra chewy caramelized edges. 
      Optional? You decide: Sweetened flake coconut can be an optional ingredient, but it gives the bars a nice texture reminiscent of the original magic cookie bars.
      Endlessly variable: honey-oat, cranberry-almond, peanut butter-flaxseed, dark chocolate-pecan.. There are hundreds of oat granola mixes out there to try, so have fun experimenting with different flavors!

      Keyword chocolate chips, graham cracker crumbs, granola mix, homemade granola bars, magic cookie bars, oat granola, sweetened condensed milk, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      8 Sensational Small-Batch Bakes

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      Whether you’re enjoying a solo cozy night in or celebrating a special occasion with a few friends, small-batch bakes are perfect for baking for a smaller crowd. From savory breads to dark chocolate cakes, these eight scaled-down recipes are sure to satisfy in their perfect portions.

      Cakey on the outside and filled with a mouthwatering center of molten dark chocolate, these lava cakes are the ultimate romantic dessert for two—just in time for Valentine’s Day.

      To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers. 

      In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.

      There’s something so nostalgic about yellow cake with chocolate frosting, and sometimes, there’s just nothing better! These mini cakes will add a pop of color and sweetness to any celebration. 

      We’ve scaled down our Carrot Cake Cheesecake Bars from a large rectangle pan to fit in a smaller square pan for those occasions when you want the classic carrot, pecan, and spiced flavor of carrot cake but need a recipe for a slightly smaller crowd.

      For these Coffee Tres Leches Cakes, luscious mini pound cakes get soaked in the classic trinity of milks, with shots of espresso and coffee liqueur added in for good measure. Topped with meringue and a sticky coffee syrup drizzle, this cake offers custard-like texture with oodles of coffee flavor.

      Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own.

      Cream-filled chocolate sandwich cookie fans, this Black Cocoa Cookies and Cream Cake is for you! Rich black cocoa mixes with espresso powder for a delightful chocolate kick, and a creamy cookie-filled frosting sweetly finishes it. Find the Nordic Ware Charlotte Cake Pan and our book, Another Bundt Collection, in our store here! LEGGI TUTTO

    • in Recipes

      Sweet and Salty Nut Bars

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      Sweet and Salty Nut Bars will be the latest and greatest addition to your holiday sweets menu. Made with a buttery shortbread crust, soft chocolate-peanut butter center, and topped with salty mixed nuts – they hold something for everyone!

      No doubt about it, these Sweet and Salty Nut Bars are perfect for the holidays! A cross between a cookie bar and a candy bar, they’re sure to be welcome on either cookie or candy tray. A crumbly shortbread crust is the base for a nutty chocolate-peanut butter fudge center. Then, it’s topped with more roasted, salted, mixed nut goodness. It’s the best of salty and sweet together.

      Make the Shortbread Crust
      Begin the crust with 1/2 cup butter, brown sugar and flour. It’s such a simple combination of ingredients that make magic when mixed together. Start with a wooden spoon, and when the mixture clumps, use your hands to knead the mixture together.

      After everything is combined and crumbly, pour the mixture into the bottom of a parchment-lined 8×8 inch square baking pan. Tamp the crust down into the pan with your palms or with the bottom of a flat measuring cup. Bake it for 12 minutes in a preheated 350F oven, and then cool completely.

      Make the Smooth Peanut Butter-Chocolate Filling
      Next, prepare the filling. It’s such an easy fix! Combine sweetened condensed milk, semisweet chips, and peanut butter. Heat on the stove top and stir until smooth.

      When the mixture is smooth, add in mini marshmallows. Stir while cooking over medium heat. It will take a few minutes for the marshmallows to melt and incorporate. Just keep stirring!

      Add Salty Mixed Nuts
      Stir in a cup of roasted, salted mixed nuts. Don’t go for ‘lightly salted’, we’re looking for well-seasoned mixed nuts with roasty flavor. The Planter’s mix I used has peanuts, almonds, cashews, and pistachios (similar here).

      Pour the chocolaty mixture over the prepared, cooled shortbread crust. It will begin to set up quickly, so smooth the top as best you can and then…

      Sprinkle the nuts evenly over the surface of the fudgy filling.

      Even the Top
      Using flat palms, or the bottom of a flat measuring cup, tamp the nuts down into the chocolate filling. Allow the candy to set until completely cool and firm. You can also refrigerate the pan to speed setting.

      Remove the slab from the pan by lifting it out by the parchment paper. Then cut it into squares. I portioned generous slices (16 total), however, these are rich. You could easily cut them smaller to double the yield.

      Salty-sweet-crunchy-nutty – what’s not to love? These travel well, and can be easily be packaged for gift giving. While they’re not exactly cookies, I think they’d be welcome at any cookie swap!
      Related recipe: Easy Toffee Walnut Bars

      Sweet and Salty Nut Bars

      Heather Baird

      These bars are a harmonious blend of sweet and salty, featuring a buttery shortbread base, luscious chocolate-peanut butter filling, and a generous sprinkle of roasted, salted mixed nuts on top. With their dual personality as both a cookie and a candy, they’re the ideal treat for holiday dessert gifts or gatherings. Please note that salted butter is used in the shortbread crust. Unsalted butter can be used in its place. If you do this, add a pinch of fine grain salt to the flour mixture.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 29 minutes minsCook Time 12 minutes mins1 hour setting time. 1 hour hrTotal Time 1 hour hr 41 minutes mins

      Course DessertCuisine American

      Servings 16 pieces

      Equipment8×8 inch baking pan
      Ingredients US CustomaryMetric 1/4 cups all-purpose flour1/2 cup brown sugar lightly packed1/2 cup salted butter room temperature1 can 14 ounces sweetened condensed milk2 cups semisweet chocolate chips½ cup creamy peanut butter2 cups mini marshmallows2 1/4 cups roasted salted mixed nuts such as almonds, cashews, pistachios, and peanuts
      Instructions Preheat oven to 350°F. Line 8×8-inch square baking pan with parchment paper so paper hangs over all four sides.Combine flour, brown sugar and butter in large bowl. Stir, using wooden spoon, until large clumps form and then use hands to knead mixture together. Press dough into bottom of prepared pan; bake 12 minutes. Remove pan from oven and place on cooling rack to cool completely.In medium saucepan, combine sweetened condensed milk, semisweet chocolate chips and peanut butter. Cook over medium heat, stirring occasionally, until chips are melted and mixture is smooth. Add marshmallows and stir well. Cook until marshmallows melt and can be stirred into the chocolate- peanut butter mixture. Add 1 cup of mixed nuts; stir to incorporate. Pour mixture over crust and spread evenly using spatula.Sprinkle remaining 1 1/4 cup mixed nuts on top of the filling while still warm. Gently press the peanuts into filling using fingertips. Refrigerate bars 1 hour or more before cutting. Bring to room temperature before serving.Store bars at room temperature in air-tight container or covered in plastic wrap.

      Keyword brown sugar, christmas candy, Christmas cookies, fudge filling, mini marshmallows, salted mixed nuts, shortbread crust, sweet and salty nut bars, sweetened condensed milk

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pumpkin Snickerdoodle Bars

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      These Pumpkin Snickerdoodle Bars are a delightful dessert mashup of the classic cookie and pumpkin spice bars. Baked in a 13×9 pan, this recipe makes plenty for sharing!

      This Pumpkin Snickerdoodle Bar recipe is a fusion of everything I love about fall baking. It takes the classic snickerdoodle cookie, famous for its cinnamon-sugar goodness, and turns it into a quick(er) baking project with an autumn makeover. Pumpkin puree in the batter gives the bars a beautiful golden interior. Pumpkin spice added to crunchy cinnamon-sugar topping adds an extra layer of warmth and flavor. A batch comes together quickly and is baked in a 13×9 inch pan, which means there will be plenty to go around!

      Make the pumpkin batter.
      This is such an easy batter to whip up. Start with an entire cup of melted butter, both white and brown sugars, pumpkin puree, eggs, and vanilla extract. Add ground cinnamon and pumpkin spice and blend well. Add in a little fine grain salt to balance out the flavors.

      Mix in the flour and leaven.
      Next, add flour, cream of tartar, and baking powder. Mix it all up just until the batter is consistent. (I’m not even sure step photos were necessary for this, because it’s SUCH a simple recipe!)

      The finished batter should be fairly thick. I used a hand mixer, but you could easily mix this together by hand with just a spatula.

      Top with sugar and spice mixture.
      The cinnamon-sugar and pumpkin spice mixture is crucial to the snickerdoodle appeal of this dessert. It creates that wonderful crunchy top. Cover the entire surface with the mixture – it will seem like too much sugar, but it bakes up just right.

      You can serve these directly from the baking pan, or plate them if you’re having a special dinner.

      These Pumpkin Snickerdoodle Bars are cakey inside, but deserve to be called bars because of their tight crumb. The interior is soft and the cinnamon-sugar crunch on top is so addictive! Serve them warm with coffee for an afternoon pick-me-up. They keep well stored in an airtight container.
      Related recipe: Pecan Praline Pumpkin Torte

      Pumpkin Snickerdoodle Bars

      Heather Baird

      This is a quick baking project, easily made in about an hour from start to finish. A plateful makes a wonderful edible gift or just a sweet indulgence for yourself. They’re easy to make, absolutely delicious, and they capture the essence of fall in every bite.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minutes minsCook Time 23 minutes minscooling time 30 minutes 30 minutes minsTotal Time 1 hour hr 3 minutes mins

      Course DessertCuisine American

      Servings 18 bars

      Equipment13×9 inch baking pan
      Ingredients  Cinnamon-spice sugar coating5 tablespoons granulated sugar2 teaspoon ground cinnamon1 teaspoon pumpkin pie spicePumpkin snickerdoodle batter1 cup unsalted butter melted and slightly cooled1 cup granulated sugar1 cup light brown sugar packed2 large eggs1 tablespoon vanilla extract1/2 teaspoon fine grain sea salt or other fine grain salt1/2 cup canned pumpkin puree1/2 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spice2 1/2 cups all-purpose flour1 1/2 teaspoons cream of tartar1 teaspoon baking powder
      Instructions Cinnamon-spice sugar coatingCombine the sugar, cinnamon, and pumpkin pie spice in a small bowl.Whisk until the ingredients are well combined; set aside.BatterPreheat the oven to 350°F.Coat a 13×9 inch baking pan with flour-based baking spray, or mist it with cooking spray and line it with parchment paper that overhangs two sides of the pan. Lightly coat the paper with cooking spray.Place the melted butter in a large mixing bowl. Add the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Mix together using a hand mixer on low speed or a whisk.Add the pumpkin, cinnamon, and pumpkin pie spice. Mix again until well blended.Next, add the flour, cream of tartar, and baking powder. Mix until well combined, about 1 minute.Pour the batter into the prepared pan and spread evenly. Top with all of the cinnamon-spice sugar mixture. Use a spatula or your hand to lightly tamp the sugar down.Bake for 20-23 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. The sugar coating will create a crunchy crust, along with some loose granules shifting around on top when the pan is moved. This is normal.Cool in the pan 30 minutes to serve warm, or cool completely for about 1 hour. Serve bars from the pan or transfer squares to a platter (try to keep as much loose sugar on the bars as possible). If using the parchment liner, lift the entire sheet of pumpkin bars from the pan using the overhanging parchment, then cut into squares.Serve slices warm or at room temperature. Squares reheat well in the microwave for 20 seconds. Store the bars in an airtight container at room temperature for up to 3 days.
      NotesThese bars can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving. 

      Keyword bar recipes, brown sugar, canned pumpkin, canned pumpkin puree, fall desserts, pumpkin pie spice, pumpkin snickerdoodle bars

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Easy Toffee Walnut Bars

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      Easy Toffee Walnut Bars are crowd-pleasing treats and only require a few ingredients! Add them to your cookie baking roster this holiday season.

      If you like to bake-and-give for the holidays, then you should add these to your short list. One pan makes a whole bunch of servings, and everyone loves them. They are chewy and chocolaty with a crumbly shortbread base. I make them year-round, because they are one of my husband’s favorite treats, plus they are SO EASY. Casual as they may be to make, they still taste special enough to make an appearance on fancy Christmas cookie trays.

      Shortbread base.
      Whisk together flour and confectioners’ sugar. Then blend a whole cup of butter into the flour mixture. I used a big serving fork’s tines to mash the butter into the flour to fine crumbs. But you could use a pastry blender if you have one.

      Press the crust mixture into the bottom of an aluminum foil-lined and greased 13×9 baking pan. The flour mixture packs well under your palms, or use the flat bottom of a measuring cup.

      The easiest filling!
      In a separate bowl, beat together sweetened condensed milk, an egg, vanilla extract and a pinch of salt.

      Add to this mixture a bag of milk chocolate-covered toffee bits (such as Heath Milk Chocolate Toffee Bits) and chopped English walnuts. Mix this all together until all the bits are well dispersed.

      Next, pour the mixture over the crust and and bake. The Heath bits and sweetened condensed milk mixture will puff and turn golden as it bakes, creating a chewy crave-worthy toffee topping.
      Easy Toffee Walnut Bars

      I couldn’t help but add an extra drizzle of chocolate on top of each square. This can be optional, but it makes a really pretty presentation. When the chocolate is set, they package up neatly in cellophane bags for gift giving. They also look really pretty on a dessert buffet arranged with some Florentine Cookie Bars.

      Easy Toffee Walnut Bars

      Heather Baird

      These bars are always a hit with their buttery shortbread crust and chewy toffee topping. Made with mostly pantry staples, they come together quickly and are easy to package for holiday gift giving.You can find the Heath milk chocolate-covered toffee bits in the baking aisle at most US grocery stores next to the chocolate chips. If you can’t find the bits, you may buy Heath milk chocolate-covered toffee bars and crush them with a rolling pin to create the 8 oz. of bits needed for the recipe.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minsCook Time 40 minsTotal Time 50 mins

      Course DessertCuisine American

      Servings 30

      Equipment13×9 inch panzip top bag optional
      Ingredients US CustomaryMetric 2 cups all-purpose flour1/2 cup confectioners’ sugar1 cup cold butter at room temperature1 large egg at room temperature14 oz. sweetened condensed milk one can1 teaspoon vanilla extract1/4 teaspoon fine grain sea salt8 oz. milk chocolate covered toffee bits one package1 cup chopped English walnuts3 oz. melted semisweet chocolate optional
      Instructions Preheat oven to 350°F. Line a 13×9-inch baking pan with aluminum foil that overhangs the edges and grease the foil with nonstick cooking spray.In a large bowl, whisk together flour and confectioners’ sugar. Mash the butter into the flour using the tines of a fork, or with a pastry blender. Combine until crumbly.Press the crust mixture into the prepared baking pan. Bake 15 minutes.Meanwhile, combine the egg, sweetened condensed milk, vanilla, and salt in a medium bowl. Fold in toffee bits and walnuts.Spoon the mixture over the baked crust. Bake for 22-25 minutes, or until the topping is golden brown and slightly puffed.Cool in the pan about 15 minutes, then refrigerate until firm. Lift the slab from the pan using the overhanging aluminum foil. Cut into 30 pieces.If using the chocolate drizzle, place the melted chocolate in a zip top bag with a tiny hole in the corner snipped. Lay the bars on a parchment-covered work surface and drizzle each bar with chocolate. Let stand until set, about 20 minutes.Package bars in cellophane bags for gift-giving, or store them airtight between waxed paper.
      NotesA delicious variation to this recipe is to swap in pecans for the walnuts.

      Keyword 13×9 dessert, easy toffee walnut bars, Heath mik chocolate-covered toffee bits, shortbread crust, toffee bar recipe, toffee bars

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Ginger Snickerdoodle Cheesecake Bars

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      Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!

      It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!

      Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.

      We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.

      Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.

      Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.

      Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.

      Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.

      Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
      This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

      Ginger Snickerdoodle Cheesecake Bars

      Heather Baird

      These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

      Course DessertCuisine American

      Servings 24

      Equipment13×9 inch dish
      Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
      Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.

      Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping

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    • in Recipes

      Brown Butter Apple Cider Blondies

      ha scritto per te

      Brown butter brings depth of flavor to these Brown Butter Apple Cider Blondies with warm nutty notes. Boiled apple cider is the secret ingredient that amplifies the apple flavor.

      Here’s something I can’t get enough of lately – Brown Butter Apple Cider Blondies. They’re are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds craveable a toasty note. Although browning butter requires an extra step, it’s so worth it!
      One of my favorite ingredients to use in fall and winter months is boiled apple cider. I always purchase Vermont Boiled Cider from King Arthur Baking (or you could try making your own.). It is truly a wonderful addition to this recipe. Nobody’s paying me to say that! As an avid baker I use it in everything from apple pie to apple fritters. You can absolutely still make this recipe if you don’t have boiled cider on hand. See the recipe notes for my suggestions and substitutions.

      Browning butter is easy!
      Brown butter will elevate nearly any baked good. It’s a special ingredient. When making it, butter solids can change fast from light to brown on the stove top. So watch the butter carefully as it cooks. It has several bubbly/foamy stages, beginning with big shiny soapy bubbles. Then, that will subside to smaller bubbles followed by foam that will start to look golden. And that’s when you need to remove the saucepan from the heat.
      Pour the browned butter into a bowl with the milk solids that have browned and fallen to the bottom of the pan. Let it cool before using it in the batter.

      Get cookin’!
      Next, fry shredded apples in butter. How could that ever be a bad thing? Raw apples give off juices during baking, so cooking off some of that liquid in a saucepan just makes good sense. It also give you the opportunity to spice things up with a little cinnamon.

      Mix up the batter.
      All the best blondie ingredients are accounted for here. Such as lots of brown sugar. And this is the stage to add in a little boiled cider to give the apple flavor a boost! Next, mix in the dry ingredients and the pecans.

      13×9 love.
      Spread the batter evenly into a 13×9 inch pan. This recipe makes a big pan of blondies that is made for sharing! Then, you’ll bake it until golden and puffy. And all the while you can enjoy the fragrance that fills your kitchen (which beats any fancy seasonal candle, if you ask me).

      Creamy glaze flavored with boiled cider adds yet another layer of apple flavor. Spread it on and scatter the top with more chopped pecans.

      It’s recipes like this that really make me feel present in the season. And there’s plenty to share! I hope you’ll enjoy making them (and eating them!) as much as I have.
      This blog post is sponsored by Go Bold With Butter! View their other fall recipe right here.

      Brown Butter Apple Cider Blondies

      Heather Baird

      Brown Butter Apple Cider Blondies are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds a toasty note. Browning butter requires an extra step, but it’s so worth it! Boiled apple cider is the secret ingredient that boosts the apple flavor.If you don’t have boiled cider on hand, you can still make this recipe using regular apple cider. See the recipe notes for my suggestions and substitutions.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 inch baking pan
      Ingredients US CustomaryMetric Fried Apples2 tablespoons butter1 cup grated apple about 2 medium apples1 tablespoon ground cinnamonBlondies3/4 cup butter1 1/2 cups light brown sugar firmly packed2 large eggs2 tablespoons boiled cider2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped pecansToppings1 cup powdered sugar1 tablespoon boiled cider1 tablespoon heavy cream1/4 cup chopped pecans
      Instructions Fried ApplesMelt butter in a large saucepan over medium heat. Add grated apples and cinnamon and cook while stirring for about 4 minutes until the apples soften.Place fried apples in a bowl and cool.BlondiesPreheat the oven to 375°F. Coat nonstick cooking spray in a 13×9-inch baking pan.Melt butter in a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Pour the brown butter into a large mixing bowl and cool for about 15 minutes. Do not let solidify.After letting brown butter cool, add brown sugar, eggs, boiled cider and vanilla extract. Mix well. Add flour, baking powder and salt. Mix until just combined.Fold in the cooled fried apples and chopped pecans into the batter and pour into the prepared baking pan. Spread evenly.Bake blondie batter for 21-25 minutes, or until golden brown. Take out and cool completely.ToppingsWhisk powdered sugar, boiled cider and heavy cream together in a small bowl. Then, spread the glaze over blondies and sprinkle with pecans. Let stand for about 10 minutes.Cut into squares, serve and enjoy!
      NotesSubstitutions
      Substitute 1/4 cup regular apple cider for the boiled cider in the fried apple mixture. Cook the mixture down until all of the liquids have evaporated before using it in the batter. 
      Substitute 2 tablespoons regular apple cider for the boiled cider in the glaze recipe. Add a pinch of cinnamon to add a little color to the glaze, if desired.
      What to expect:
      This is a delicious, chewy fall treat that has huge apple flavor. It’s a great alternative to apple pie at Thanksgiving.
      Browned butter is easy to make but requires a watchful eye. Make it in a stainless saucepan so you can best judge its color. It will be much harder to judge the doneness in a dark nonstick pan.

      Keyword apple cider glaze, boiled apple cider, brown sugar, browned butter, chopped pcans

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    • in Recipes

      Peanut Butter Chocolate Chip Blondies

      ha scritto per te

      Nothing beats the dynamic duo of chocolate and peanut butter! These Peanut Butter Chocolate Chip Blondies are an easy weeknight dessert or lunchbox treat.

      If you’re looking for comfort on a plate – here it is! Eating too many of these peanut butter chocolate chip blondies is so easy. I’ve had more than my share and I’m not even sorry. Each slice is chewy, chocolaty, and incredibly peanut buttery with both flavors of chips sprinkled throughout.

      Who doesn’t love a good 13×9 pan dessert? The golden brown pillowed corners are a little chewier than the middle, so that’s the slice I went for first! These cut neatly, so I could see them being a nice addition to kid’s lunches, or any time you need a totable sweet. I adapted this recipe from a Bake Sale book I purchased years ago. So of course these would be perfect for bake sales (when we’re allowed to have those again!).

      With a creamy batter composed of butter, brown sugar, and peanut butter, there’s nothing not to love. It would be super easy to switch up this recipe with M&M’s or Reese’s Pieces, but honestly it’s wonderful as-is. If peanut allergies are an issue, then the creamy peanut butter can be swapped out for almond butter or sunflower butter. You could also omit the peanut butter chips and substitute vanilla or butterscotch morsels.

      Freeze some for later!

      There will be plenty to share, but no judgement here if you’re planning to keep them all for yourself. These freeze well (and taste pretty good straight from the freezer!) so you can enjoy some now and put the rest on ice. I like to slice them up and wrap them individually before freezing because it’s easier to grab one or two portions. And it takes less time to thaw.

      Making this recipe gluten-free would be easy using a 1-to-1 flour. King Arthur Baking’s Measure for Measure Flour is my favorite! I always keep a bag on hand because I have family with those dietary considerations.

      Peanut Butter Chocolate Chip Blondies

      Heather Baird

      These blondie bars are packed with a double dose of peanut butter flavor with creamy peanut butter and peanut butter chips in the mix. Mini chocolate chips disperse evenly and give the perfect amount of chocolate flavor against all that peanut butter. If you don’t have mini chips, regular chips will work.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 22 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 inch pan
      Ingredients US CustomaryMetric 1/2 tablespoon butter for greasing pan2 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt3/4 cup butter melted1 1/2 cup brown sugar1/2 cup granulated sugar1/2 cup creamy peanut butter1 teaspoon vanilla extract2 eggs1 cup peanut butter chips1 cup mini chocolate chips divided
      Instructions Preheat oven to 350 degrees.Evenly coat the inside of a 13×9 inch pan or baking dish with butter and set aside.Combine flour, baking soda and salt in a small bowl.In the bowl of an electric mixer combine the melted butter, brown sugar, white sugar and peanut butter. Beat together until well combined. Add in vanilla and eggs; mix well.Add the flour mixture to the creamed mixture a little at a time, mixing on low speed. Fold in the peanut butter chips and 3/4 cup of the chocolate chips.Spread the dough into the prepared pan evenly. Sprinkle the top with the remaining 1/4 cup of mini chips and press lightly into the dough.Bake 18-22 minutes until golden brown on the edges, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before cutting.

      NotesIf peanut allergy is a consideration, shelf stable almond butter or sunflower butter will work in place of the creamy peanut butter. Swap the peanut butter chips for butterscotch or white chocolate morsels. 
      Make this recipe gluten-free with King Arthur Baking’s Measure for Measure flour. See blog post for link.  Make sure the peanut butter and baking chips you use are labeled gluten-free. Enjoy Life Foods is a purveyor of fine allergy-free and gluten-free baking morsels. 

      Keyword chocolate chips, creamy peanut butter, peanut butter chips

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