Oreo Brownies~ Cookie dough and Oreos covered in a brownie batter! Maybe these brownies should be called naughty brownies, but whatever you call them, I call them delicious!…
When I was a kid, we didn’t have a lot of peanut butter choices, we had peanut butter and jelly sandwiches or peanut butter cookies as an option. Now, there are incredible peanut butter dessert choices. No-bake bars, pies, cookies and cakes! I would have gone crazy for a Chocolate Peanut Butter Bar — they really are amazing treats!
Here you will find some of the most delicious peanut butter desserts out there. Chocolate and peanut butter is the ultimate combination, so hold on to your socks when you see what else is paired with peanut butter! Check out these cakes, cookies, bars and more sweet treats!
No-Bake Peanut Butter Chocolate Pie~This no-bake pie is like a peanut butter cup dream! Get Recipe Here from Moore or Less Cooking Food Blog.
- 3½ c. all purpose flour, divided
- 1 c. sweetened flaked coconut
- 1 c. firmly packed brown sugar
- 1 tsp. baking soda
- 1 c. butter, divided
- 1 c. sugar
- 3 large eggs
- 1 (20 oz.) can crushed pineapple, drained well
- Garnish: toasted flaked coconut~ Don't forget!
- Preheat oven to 350.
- Lightly grease a 13 x 9 inch baking pan.
- In a large bowl, combine 2½ cup flour, coconut, brown sugar and baking soda.
- Using a pastry blender or two knives, cut in ½ cup of butter until mixture is crumbly.
- Reserve 1 cup crumb mixture for topping.
- Press remaining crumb mixture evenly into bottom of prepared pan.
- Bake for 10 minutes.
- In a medium bowl, beat remaining ½ cup butter and sugar at medium speed with an electric mixture until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in remaining 1 cup flour.
- Stir in pineapple.
- Spread mixture over baked layer.
- Sprinkle evenly with remaining crumb mixture.
- Bake for 25 minutes, or until a wooden pick inserted comes out clean.
- Add the toasted coconut to the top and allow to cool before cutting into squares.
Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|
When I read the description of these amazing bars, I had to make them. The Brown Eyed Baker describes them as Blondies on Crack… too funny…too yummy, can anything be too yummy??? Not in my book.
Congo Bars ( Chocolate, Pecan, Coconut Bars )
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups light brown sugar
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips
1. Preheat oven to 350 degrees F. Butter or spray a 9×13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.
4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.
Note: You don’t have to toast the coconut or pecans if you don’t want to, it just enhances the flavor.
(Recipe adapted from The Brown Eyed Baker and Baking Illustrated)
|Groovy Caramel Bars|
- Shortbread Crust
- 1 1/4 cup All Purpose Flour
- 1/4 cup sugar
- 10 tablespoons cold butter
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 1/2 cup sweetened condensed milk
- 2 tablespoons honey
- 2 cups bittersweet chocolate
- 1 tablespoon shortening
- Preheat oven to 350 degrees F
- Shortbread Crust
- In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a 9" square baking dish. Bake for 18-20 minutes or until golden brown.
- Caramel Filling
- Combine the filling ingredients in a saucepan. Bring to a boil over medium heat. Boil and stir for 5 minutes. Pour over warm crust.
- In the microwave, melt chocolate chips and shortening for 1-1 1/2 min, or until melted, stir after 30 seconds. Spread over filling. Cool on a wire rack. Cut into squares.
This recipe is adapted from Jemma’s recipe book. This post has been linked up to these fabulous blogs! Nettie
|The Great Food Blogger Cookie Swap|
|All of my favorite cookie bar ingredients, Oatmeal crust, caramel, chocolate, roasted almond slivers, marshmallows…..YES!!|
|This is what the picture looks like in the magazine- oh please let my cookie bars turn out like these!|
|My beautiful bouquets from my loving friends and paper whites about to pop! Merry Christmas 2011! Love, Nettie This post has been linked up to some of my favorite blogs!!