I am beyond excited today, because it is October 5…. and that means it is the first day of #Choctoberfest! 😀
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!
Rhubarb Bars sounded funny, say it three times fast or slowly! So I added the word pie, sure, that sounds better! Rhubarb Pie Bars! These sweet, tart, buttery crust rhubarb pie bars are a special treat for me. I look forward to rhubarb season in Maine all year. My rhubarb plants are just starting off this spring, but my neighbor has a huge plant~ I asked him if I could possibly have a couple stalks? Sure thing! He filled up my beach bag with the colorful stalks and off I went to bake up a special dessert!
I walked home and set the oven and put the ingredients together for this colorful pie bar. The rhubarb stalks are edible, but the leaves are poisonous. Discard them in your compost pile. Chop up the stalks like you would a celery stalk. Set aside.
Get the ingredients ready for the crust.
It feels like summer here and our kids love making S’mores over the fire pit. I decided to make a new recipe for our friend’s BBQ party.
I had the best idea to make S’mores Bars instead of giving the kids the stuff to make S’mores. These S’mores Bars are a cinch to put together. With a golden buttery Graham Cracker crust, gooey marshmallows and melty chocolate chips, these will disappear quickly at your next party!
Berry season is here! I love baking with blackberries, the flavor is so delicious. Berry pie is my favorite dessert, so I imagined a berry pie bar would be even better. You can hold it in your hands and eat it, but I won’t judge if you use a plate and fork.
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|
This is the weather that we Mainers have been waiting for all year. The kind we dream about on the day after Christmas and we know it will be coming around in oh… about 180 days….. we hold on to that thought and when a day like today happens, we cry and cry…..ok, well maybe I am exaggerating, but I actually do cry when it snows… Where was I?? Oh yeah…Warm, long days, cool nights. Perfect for long evening walks after supper. Longer days means longer baking days. My perfect kind of day. When I turn the oven on and hubs comes in the kitchen and says, “Wow, it’s hot out!” and I snap back, “SHHHHHH, you will jinx us all with your complaining about it being hot out!!” I have been praying for this for months!! No complaining!
I get over zealous when I am baking because I have a million ideas going on. I figure, everything is mis en place, keep going, like a bakery assembly line. But then I realize, who is going to eat all of this??? Also when food shopping. I think I went over board on blueberries and raspberries, how can that be a bad thing I ask you??
These bars are like a Blueberry- Raspberry – better – than- Pie- Dream. I love Pie, any kind of pie, but especially berry pie. I was raised eating pie as the best dessert you can ever have. These are better than pie because it is half the work of making a pie and all the flavor of summer.
Those edges are crispy, buttery berry gooeyness, that you just want to last forever. You can slice them small or slice them bigger like some people do in my family, we won’t mention any names, but they are male.
1 cup granulated sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold, unsalted butter, cut into cubes
1/4 tsp salt
zest from one lemon
2 Tbsp lemon juice
4 cups blueberries/raspberries (whatever proportions your prefer)
2/3 cup granulated sugar
4 tsp cornstarch
Preheat oven to 375 degrees F and grease a 9×13 inch pan. .
For the crust, in a medium bowl, stir together 1 cup sugar, 3 cups of flour, and 1 tsp baking powder. Mix in salt and lemon zest. Using a fork, blend in egg and butter. Press half of the dough into the pan to form the crust.
In another bowl, stir together 2/3 cups sugar, lemon juice, and corn starch. Fold in strawberries and blackberries. Spread the berries over the crust. add remaining dough over the top of the berries.
Bake for 45 minutes until top is lightly brown. Cool completely. Makes up to 24 bars.
Recipe adapted from Annie’s City Kitchen
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)
Happy New Year from Moore Or Less Cooking! This is the first recipe on my blog for 2014! I am happy to post a very delicious and easy cookie bar to start the New Year off with sweet luck! Thinking that we were eating lots of delicious lucky foods for New Years Day, I thought that this Caramel Pecan Bar would be perfect, it tastes like a pecan pie in a bar. As soon as friends took their first bite, they asked if this was posted on my blog! So here you go! My new favorite Caramel Pecan bar! I wish you all a Happy Healthy Prosperous New Year 2014!
Recipe adapted from Taste of Home