German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars

My dad loves German chocolate cake and pecan pie bars.  We always have pecan pie at Thanksgiving for him.  I ran across this recipe and had to make it for him this year.  It's delicious!  A wonderful chocolate crust, topped with a rich pecan and coconut filling.  Yum!

Ingredients:
3 cups pecan halves
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup cocoa
1 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:
Preheat oven to 350*F.  Arrange pecans in a single layer of a shallow baking pan.  Bake 8-10 minutes or until lightly toasted.  Stir halfway through baking.
Line bottom and sides of a 9x13 baking pan with aluminum foil, leaving an overhang on two short sides.  Grease foil.  Set aside.  Whisk together flour, powdered sugar, and cocoa.  Add cold butter and combine with a pastry blender until mixture resembles coarse meal.  Press mixture into bottom of prepared pan.  Bake crust for 15 minutes.  Remove from oven and sprinkle chocolate chips evenly over crust.  Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl and beat lightly.  Add brown sugar, corn syrup, and melted butter.  Whisk together until smooth.  Stir in coconut and pecans.  Pour evenly over partially baked crust.  Bake 28-34 minutes, or until edges are golden and filling has set.  Cool completely on a wire rack.  Then refrigerate for one hour. 
Using foil overhang, lift bars from pan and place on a cutting board.  Use a sharp knife to cut into bars. 


By: Bake or Break

Homemade Hot Chocolate Mix

Homemade Hot Chocolate Mix

My sweet hubby loves hot chocolate in the winter!  I saw this recipe for a homemade hot chocolate mix and thought it was a great idea!  It is rich and creamy and delicious!  I think next time I will chop up some Andes mints to add to the mix (he loves mint chocolate!).  This would make a great gift as well!

Ingredients:
3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt

Directions:
Whisk together all ingredients in a large bowl.  Working in batches, pulse the ingredients in a food processor until the chocolate is finely ground.  Store the dry mix in an airtight container for up to 3 months. 

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or hot water.  Top with whipped cream or mini marshmallows if desired.

*Makes about 20 servings


By: Mel's Kitchen Cafe

Oreo Truffles

Oreo Truffles

These are such an awesome little treat!  And there are so many variations!  They are super simple to make and taste so decadent!  I love making these at the holidays.

Ingredients:
1 package (8 oz.) cream cheese, softened
1 package (16.6 oz.) Oreo cookies, finely crushed (I use my mini food processor)
1 package chocolate or vanilla candy coating, melted

Directions:
Mix cream cheese and 3 cups cookie crumbs until blended.  Shape into 48 (1 inch) balls.  Chill for 30 minutes to 1 hour or place in freezer for 10-15 minutes.  Dip in melted chocolate, place on wax paper-covered baking sheet.  Sprinkle with remaining cookie crumbs.  Refrigerate 1 hour or until firm.  Store in tightly covered container in refrigerator.

How to melt chocolate:  Place chocolate in microwaveable bowl, microwave on high 2.5 minutes or until chocolate is completely melted, stirring every 30 seconds.  Or melt in glass bowl over boiling water on stove. 

To easily coat truffles with the melted chocolate, add truffles in batches to bowl of melted chocolate.  Use 2 forks to roll truffles in chocolate until evenly coated.  Remove truffles with forks, letting excess chocolate drip back into bowl.  Place on wax paper. 

Variations:
Mint Oreo Truffles:  use package mint Oreo cookies, can add peppermint extract to chocolate coating or dip in melted Andes Mints
Peppermint Oreo Truffles: add 1 teaspoon peppermint extract to crushed oreo/cream cheese mixture; top with crushed candy canes immediately after dipping in melted chocolate
Use Vanilla Almond Bark and tint with food coloring, decorate with sprinkles
Nutter Butters and Cream Cheese, dipped in chocolate
Vanilla Wafers or Golden Oreos and Strawberry Cream Cheese, dipped in vanilla almond bark
Gingerbread Oreos, dipped in milk chocolate

 

By: Kraft Recipes

Mint Oreo Pudding Pie

Mint Oreo Pudding Pie

My sweet husband loves most combos of mint and chocolate.  I just had to try this Mint Oreo Pudding Pie.  We had friends over for an early celebration of Thanksgiving so we decided to try it out.  It tasted delicious.  I love crushed Oreos and pudding (remember dirt cups!  I loved cups of dirt as a kid: chocolate pudding, crushed Oreos, and topped with a gummy worm!).  I do think a different crust would be better with this pie, maybe a graham cracker crust or crushed chocolate wafer cookies.  But it was very good!  And super easy!

Ingredients:
9 inch pie crust
2 packages instant chocolate pudding mix
2 3/4 cup milk
2 cups crushed mint Oreos (leave some chunks in there too)
whipped cream

Directions:
Prebake pie crust as directed on packaging.  Cool pie crust.  In a medium bowl, beat pudding mix and milk for 2 minutes.  Stir in crushed Oreos.  Pour into cooled pie crust.  Refrigerate 3 hours or overnight.  Serve with whipped cream. 


By:  Mostly Homemade Mom

Chocolate Chunk Oatmeal Cookie Bars

Chocolate Chunk Oatmeal Cookie Bars

These are a wonderful, healthy cookie bar!  They are super simple to make and taste great! 

Ingredients:
2 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil, melted
2 eggs
1 tablespoon vanilla
8 ounces chocolate, chopped into chunks (about 1 1/2 cups; use dark chocolate to make it healthier)

Directions:
Preheat the oven to 350*F.  Grease a 9x13 inch baking dish or line with foil or parchment paper.  In a large mixing bowl, combine the oatmeal, flours, brown sugar, baking soda, salt, melted coconut oil, eggs, and vanilla and beat until well combined and the dough holds together.  Mix in about 1 cup of the chocolate.  Turn half the batter out into prepared pan, pushing the dough into pan.  Sprinkle on remaining chocolate and then place the remaining half of the dough over the chunks.  I like to add a little more chocolate to the top.  Bake for about 20-25 minutes, do not overbake.  Allow bars to cool in pan for at least 30 minutes before slicing and serving.


By:  Half Baked Harvest

Double Chocolate Peppermint Crunch Cookies

Double Chocolate Peppermint Crunch Cookies

I love the chocolate on chocolate.  Plus the crushed peppermint makes it so tasty!  And it looks nice!  These are a great treat for the holidays and cookie exchanges. 

Ingredients:
2 1/2 cups bittersweet chocolate chips, divided
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes, coarsely crushed

Directions:
Preheat oven to 375*F.  Line 2 large rimmed baking sheets with parchment paper.  Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth.  Measure 2/3 cup melted chocolate, transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder and salt in medium bowl.  Using electric mixer, beat butter in large bowl until creamy.  Add sugar and both extracts, beat until smooth.  Add eggs, beat to blend.  Beat in melted chocolate from medium bowl.  Add dry ingredients, beat just to blend.  Stir in remaining 1/2 cup chocolate chips. 
Roll dough into balls, about 1 inch diameter, and place on prepared baking sheet.  Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8-9 minutes.  Cool cookies on baking sheet 5 minutes, transfer cookies on parchment paper to racks to cool completely. 
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water.  Using fork, drizzle chocolate over cookies.  Sprinkle crushed candy canes over.  Chill just until chocolate sets, about 20 minutes.
DO AHEAD: can be made 3 weeks ahead, store airtight in freezer.  Bring to room temperature before serving.


By:  Bon Appetit

Rolo Pretzel Bites

Rolo Pretzel Bites

These are such a great little treat!  Perfect combination of salty and sweet!  I love the chocolate and caramel with the pretzels.  I do admit that we usually don't add the nuts (we don't really like nuts).  They are great either way!  These are easy and delicious!  They also make a great homemade gift or treat for the holidays or cookie exchanges.

Ingredients:
Rolos
Pretzels
Pecan halves (optional)

Directions:
Lay the pretzels on a baking sheet.  Top each pretzel with an unwrapped Rolo candy.  Bake in the oven at 250*F for 4-5 minutes.  When you remove them from the oven, press down on the top of each Rolo to flatten a bit (top with pecan halves if using).  Place the baking sheet in the freezer for about 5-7 minutes to allow the Rolo to cool.  Remove from freezer and enjoy! 


By: Glorious Eats

Peanut Butter Bars

Peanut Butter Bars

I love pretty much any combination of peanut butter and chocolate.  I had something similar to this at a MOPS meeting and had to come home and search for the recipe.  It's delicious!

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter
1 teaspoon vanilla
2 eggs
2 1/2 cups peanut butter, divided
2 cups oatmeal (not quick)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350*F.  Cream first 3 ingredients together.  Add the vanilla, eggs, and 1 cup peanut butter and combine.  Add the remaining ingredients and mix together.  Spread dough on a greased jelly roll pan (18x13x1").  Bake at 350*F for 15 minutes, until golden brown.  While hot, spread the other 1 1/2 cups peanut butter on top.  Drop all over top by little spoonfuls, it will soften and make it easier to spread.  Then let cool so that the peanut butter has become solid again (you can set them in the fridge so that it sets up faster).  Spread your favorite chocolate frosting on top and cut into bars. 
 
Chocolate Frosting:
1 stick (1/2 cup) margarine, softened
1/4 cup milk
1-2 teaspoons vanilla
3 tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients until smooth and spread on top of bars.


By:  Six Sisters Stuff

Chocolate Cream Pie

Chocolate Cream Pie

This is a delicious chocolate pudding-like pie!  Perfect for the holidays!

Ingredients:
Crust:
6 ounces chocolate wafer cookies, finely ground
4 1/2 tablespoons unsalted butter, melted
2 tablespoons sugar
pinch of salt

Filling:
2 cups whole milk
1/2 cup sugar, plus 2 tablespoons sugar
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
4 ounces semi-sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3/4 cup heavy cream
1 teaspoon vanilla extract
chocolate shavings for garnish, optional

Directions:
For the crust: Preheat oven to 350*F.  In a medium bowl, mix the cookie crumbs with the butter, sugar, and salt until the crumbs are evenly moistened.  Pour the mixture into a 9 inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust.  Bake for 8 minutes, until the crust is fragrant.  Remove from the oven, and using the bottom of a drinking glass, immediately press the crumbs again to compact the crust.  Let cool completely.

For the filling: In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge.  In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch, and salt.  Gradually whisk in the hot milk mixture.  Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.  Remove from heat and whisk in the chocolate until smooth.  Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula.  Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.

Let the pie stand at room temperature for 10 minutes.  Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm.  Spread the whipped cream over the pie, cut into wedges, and serve, garnished with chocolate shavings. 
Can be made a day ahead.


By: recipe.com

Single Serve Chocolate Chip Cookies

Single Serve Chocolate Chip Cookies

This is quite simply one of my favorite desserts!  I love chocolate chip cookies.  But I don't always want to make a whole batch (they tempt me too much!) so this single serve is perfect.  It tastes more cake like than cookie to me but it is amazing!  Especially with some ice cream. 

Ingredients:
1 tablespoon butter, melted
1 tablespoon white sugar
1 tablespoon brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 cup flour
2 tablespoons chocolate chips

Directions:
In a bowl, mix together the butter, sugars, vanilla, and egg yolk.  Add in the flour and salt.  Mix until combined.  Add in the chocolate chips.  Put the dough into a small microwaveable bowl or ramekin.  Microwave for 45-60 seconds or until cookie looks done.  Best served warm


By: My Happy Place

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

A sweet friend brought these yummy cookies over!  They are perfect for Fall.  Moist, chewy pumpkin oatmeal chocolate chip cookies!  How could you go wrong with these!

Ingredients:
2 1/2 cups flour
1 cup old fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350*F. Combine flour, oats, baking soda, cinnamon, and salt.  Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well.  Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  Stir in chocolate chips.  Drop in rounded balls onto greased cookie sheet.  Bake 15 minutes or until firm and lightly browned. 


By: Carly Jones

Mint Chocolate Cookies

Mint Chocolate Cookies

These cookies are perfect for those mint lovers you know!  Filled with Andes mints and dark chocolate and mint chips (special holiday chocolate chips), these have a perfect combination of smooth chocolate and zingy mint!  My husband loves them and says they taste like the amazing Girl Scouts Thin Mints!  So fun to find a special treat he loves!

Ingredients:
1 cup butter, softened
2/3 cup white sugar
2/3 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup Hersheys Dark Chocolate and Mint chocolate chips
1 cup chopped Andes Mints

Directions:
Preheat oven to 350* F.  Grease cookie sheets.  In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy.  Beat in egg, then stir in vanilla.  Combine flour, cocoa powder, baking soda and salt; gradually stir into the creamed mixture.  Mix in the chocolate chips.  Drop by rounded spoonfuls onto the prepared cookie sheets.  Bake for 12 to 15 minutes.  Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely. 

Homemade Chocolate Syrup

Homemade Chocolate Syrup

If you haven't noticed already, one of my favorite things for recipes is to try to make a homemade version of something we traditionally buy store bought.  I think it's healthier and tastes much better.  So, here is the recipe for homemade chocolate syrup.  It tastes good and is super easy!  It is great over ice cream! 

Ingredients:
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup water
dash of salt
1 teaspoon vanilla

Directions:
In a small saucepan, add sugar, cocoa and salt.  Whisk together gently.  Add water.  Bring mixture to a boil, stirring occasionally.  Reduce heat and cook for 1 minute.  Remove from heat and add vanilla.  Cool.  Store in the refrigerator.   


By: One Good Thing

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake

In addition to cinnamon/sugar, my sweet husbands favorite thing is Mint!  He loves Andes mints, mint ice cream, Mint oreos, etc.  This is our go to birthday cake for him now, such a special treat, and pretty easy too!

Ingredients:
Chocolate Cake batter (I use a Betty Crocker mix, can also make your own)
1/2 gallon mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
chocolate ganache (optional)
Garnishes: sweetened whipped cream, Andes mints

Directions:
Prepare chocolate cake per recipe instructions for 9" rounds.
Let cool completely.  Place 1 cake layer in a 9 inch springform pan.  Top with one-third of ice cream.  Sprinkle with half of crushed wafers.  Repeat layers once.  Top with remaining cake layer and ice cream.  Freeze 8 to 12 hours.
Top with chocolate ganache, garnish with whipped cream and Andes mints if desired. 


By: Southern Living

Oreo Truffle Brownies

Oreo Truffle Brownies

Oh my!  Chocolatey goodness overload!  These brownies are rich and decadent!  They have a great brownie base topped with oreo truffle filling and chocolate ganache.  We love oreo truffles, I make them during the holidays every year.  Combined with this simple brownie = perfection!  Such a sweet treat!

Ingredients:
1 cup butter softened
2 cups sugar
4 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
1 1/3 cups flour
1/2 teaspoon salt
1 package double stuffed oreos
8 oz. cream cheese
10 oz. dipping chocolate

Directions:
Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa and flour.  Don't overbeat.  Pour into greased 9x13 pan.  Bake at 350*F for 20-25 minutes.  Allow to cool completely.
While brownies are cooling, make oreo truffle layer.  Crush oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin.  When oreos are finely crushed (reserve 1/4 cup), use mixer (or hands or spoon), combine cream cheese and crushed oreos.  When brownies have cooled completely, spread Oreo truffle layer on top. 
Melt dipping chocolate and pour and spread evenly over the oreo truffle layer.  Sprinkle with remaining crushed oreos.  Cover and put in fridge until set. 

By: Chef in Training

White Chocolate Oreo Brownie Cake

White Chocolate Oreo Brownie Cake

This dessert is addictive!  And it's so pretty!  It's a great combination of brownie, cookie crunch, and chocolate.

Ingredients:
6 oz. Hershey's Cookies & Cream Chocolate Candy Bar
1/2 cup sugar
1/2 cup butter
2 eggs, lightly beaten
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
pinch of salt
7 oz. sweetened condensed milk
3/4 cup mini semi-sweet chocolate chips

Directions:
Preheat oven to 350*.  Melt candy bar, sugar and butter in a saucepan over medium low heat.  Whisk in eggs and vanilla.  Add flour, baking powder, and salt.  Stir until mixture is incorporated and smooth.  Pour into greased 9" springform pan.  Bake at 350* for 20 minutes.  Remove from oven.  Immediately pour sweetened condensed milk over brownies.  Top with mini chocolate chips.  Let cool, serve with ice cream.

By: Fahrenheit 350*

Best Chocolate Chip Cookies

One of my favorite treats!!

Chocolate Chip Cookies

Ingredients:
2 1/4 cups flour (plus some for high altitude)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cups sugar
3/4 cups brown sugar
1 teaspoon vanilla (I add more)
2 large eggs
1 bag chocolate chips or mixture of chocolate chips and chocolate chunks

Directions:
Preheat oven to 375*. Combine flour, baking soda, and salt. Whisk together. Beat butter, sugars, and vanilla until creamy. Add eggs one at a time. Gradually beat in flour mixture. Stir in chocolate chips. Drop onto greased cookie sheets. Bake 9-11 minutes. Cool 2 minutes on pan, remove to wire racks to cook completely.

Andes Mint Cupcakes

Jim is obsessed with chocolate and mint desserts! This was his Valentine's treat. They were really good. I like how fudgy the cupcake was!

Andes Mint Cupcakes

Ingredients:

Cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Mint Filling:
1/2 cup chocolate chips
3 tablespoons heavy cream
1 teaspoon peppermint extract (or creme de menthe)
1/3 cup powdered sugar

Mint Buttercream:
1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
32 ounces powdered sugar (about 7 cups)
1/2 cup heavy cream
1 teaspoons pure vanilla extract
2 teaspoons peppermint extract (or creme de menthe)
Green food coloring

30 Andes mints for garnish

Directions:

For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be on the thinner side. Fill the muffin cups 1/2 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. So you may need to bake the cupcakes in installments if you only have 1 or 2 muffin tins. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.

For the mint filling, while the cupcakes are baking, place the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power. Stir. Repeat the process until the mixture is smooth. Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag.

When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.

For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.

Frost the cooled, filled cupcakes with frosting (using a large star tip) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Garnish with an unwrapped Andes mint and a drizzle of leftover ganache (make sure the ganache is completely cool or it will melt the frosting when you drizzle it on top of the cupcake). Refrigerate until serving.

By: Mel's Kitchen Cafe

Carmelitas

I saw these yummy treats on Pinterest and the picture taunted me, so I had to try them. We thought they were pretty good. Honestly, I think my turtle bars are better (recipe to be uploaded later)

Carmelitas

Ingredients:
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Directions:
Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

By: Lulu the baker

No Bake Chocolate Chip Granola Bars

No Bake Chocolate Chip Granola Bars

I jumped at this recipe for granola bars. Jim loves the Quaker Chewy chocolate chip granola bars but I've been wanting to find a healthier alternative. I love how simple and delicious these were. We tried them today and our only modification would be to do a little less honey. I might add almonds for me too.

Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
See? Now wasn’t that so easy? Feel free to add in any spices or other add-ins that you like. Raisins, nuts, maple syrup, flax seeds, cinnamon, butterscotch chips, coconut, agave, craisins, citrus zest, the list goes on. And, it’s all super healthy!
Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.
Yield: 10 bars

By: Lauren's Lastest