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Recipes* ❀⊱Bar Cookies etc.⊰❀

There is nothing I hate more than clicking a link to find it gone so I include recipes with my pins when I have time. I often include the instructions for recipes in the comment section. If you want the whole recipe be sure to copy the instructions to add to your comments. Also, because of Pinterest limit on text I often re-word recipes to fit. For questions or more details follow the link which with a bit of luck will still exist (click the image to get to the original web site). Happy Pinning

2 sleeves of graham crackers, crushed 1 tbs. peanut butter 2 tbs. sugar 4 tbs. butter or margarine, melted 1 ½ C. mini marshmallows ½ C. chocolate chips ½ C. peanut butter chips 8×8 baking dish

Peanut Butter S’mores Bars
  • Susie Hanks Swain

    Preheat oven to 350 Spray your baking dish with non-stick spray. Combine graham crackers, sugar, butter and 1 tbsp peanut butter. Mix well and press into the bottom of your dish. Spread marshmallows on top followed by chocolate and peanut butter chips. Bake 10-12 minutes. If desired after 10 minutes, turn the broiler on low and ‘brown’ the marshmallows for a few minutes. 5. Let the S’mores bars cool completely before cutting into 16 squares.

s’mores bars ~ preheat oven to 375 degrees F. ~ for the graham cracker sugar cookie crust: 2 sticks butter, softened 1/4 teaspoon salt 2 and 1/4 cups sugar 2 large eggs 3 cups all-purpose flour (gluten free AP flour will work here) 1 cup graham cracker crumbs 2 teaspoons pure vanilla extract for the s’mores topping: 3 cups semi-sweet chocolate chips 5 cups mini marshmallows

s’mores bars | ChinDeep
  • Susie Hanks Swain

    Mix all ingredients well, until a uniform dough forms. Press the dough into an even layer in the bottom of an ungreased, 9 x 13 glass baking dish. Bake in preheated oven for 20 to 30 minutes or just until the dough is golden brown along the edges and lightly golden on top. Remove crust from oven and immediately sprinkle the chocolate chips over the crust. Allow to sit for 5 minutes. Using a rubber spatula, spread the melted chips in an even layer. Turn oven to the “broil” setting. Sprinkle the marshmallows evenly over the chocolate layer. Transfer pan to the oven and place it 5 to 6 inches from broiler flame for 15 to 30 seconds or just until the marshmallows are a light golden brown. Watch very closely so the marshmallows don’t burn. Remove from oven. Cool bars for 10 minutes before cutting into squares and serving. To store: Cool bars completely. Place in air-tight containers, with waxed paper or cooking parchment between layers. These will keep for up to 5 days, unrefrigerated. To reheat: Place a single bar on a microwave safe plate and heat for 30 seconds.

Salted Caramel Pretzel Crust Brownies. gredients 3 cups mini pretzels 4 tablespoons melted better 1 box brownie mix 2 eggs (per the box directions) vegetable oil water 3/4 cup dark chocolate chips 1 jar oh-so-easy crockpot caramel or store-bought caramel sauce salt cooking spray

  • Susie Hanks Swain

    Instructions Place pretzels in a gallon sized Ziploc bag and crush as finely as possible with rolling pin. Mix brownie mix with water, eggs, & oil per the box instructions. Add dark chocolate chips. Spread pretzel crumbs out on bottom of 9×13? baking pan. Drizzle with butter and mix well until pretzels are coated, then press into a crust on bottom of pan. Carefully pour brownie batter evenly over pretzels crust. Carefully drizzle caramel over brownie batter in zig-zag motion, then pull a knife through the caramel in alternating directions to create a pretty pattern. Sprinkle with salt. Bake at 350 degrees for approximately 25 minutes. (Check box directions for baking time.) Remove brownies from oven and let cool slightly. While brownies are still warm, cut into squares with plastic knife. Let cool, then serve.

Christmas Morning... Cheese Danish - 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract

  • Susie Hanks Swain

    Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Cheesecake Chocolate Chip Cookie Bars 1 1/2 cup unsalted butter 1/2 cup butter flavored vegetable shortening 1 cup brown sugar 1/2 cup granulated sugar 2 teaspoons vanilla extract 3/4 teaspoons salt 1 tablespoon cider vinegar 1 large egg 1 teaspoon baking soda 2 cups all purpose flour 2 cups semi-sweet chocolate chips 1 package (8 oz) cream cheese, at room temp 1/2 cup sugar 1 egg 1/2 teaspoon vanilla extract

  • Susie Hanks Swain

    Instructions In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla. In a 9x13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don't have to touch, just place them near each other so they cover the surface as well as possible.) Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator. (To make this in a sheet pan like pictured in this post, double the recipe and press into a 12x17" sheet pan. The cooking time is slightly shorter.)

Chocolate Chip Cookie Peanut Butter S'mores Bars | 2 (16 oz) packages of pre-made cookie dough 16 oz Milk Chocolate Candy Bars (I used a little more than 3 XL Hershey Bars) 1 cup creamy peanut butter 1/2 cup graham cracker crumbs (about 4 full crackers) 7 oz jar of Marshmallow fluff (1 1/2 cups)

  • Susie Hanks Swain

    Preheat oven to 350° Line a 9x9 pan with foil and spray with cooking spray press 1 1/4 of the cookie dough into the bottom of the prepared pan. Top the cookie dough completely with the Hershey Bars Spread the peanut butter on top of the chocolate using an off-set spatula or knife. Sprinkle the graham cracker crumbs on top of peanut butter. Spread the Fluff on top of the graham cracker layer. The Fluff is hard to spread, so do your best when spreading over the graham crumbs. Finally roll the remaining cookie dough out on a flour-dusted counter top. Place rolled dough on top of Fluff. My dough ripped, so I just pieced it on, which was totally fine! Bake for 20-22 minutes until top is golden. Allow to cool for 2 hours on a wire rack. Then transfer to refrigerator to cool for at least another 2 hours. If bars aren't completely cooled they will be far too oozy to eat. Cut into squares while chilled.

BROWNIE REFRIGERATOR CAKE 9x13 pan **Be sure to save this by clicking "SHARE" so You will be able to find it on your own timeline later!** Ingredients: 1 box brownie mix 1 extra large egg 1 (8 oz.) package cream cheese, softened 1 cup powdered sugar 2 (8 oz.) containers whipped topping 1 (3 oz.) package instant chocolate pudding 1 (3 oz.) package instant vanilla pudding 3 1/2 cups milk 1 Hershey candy bar or chocolate syrup

  • Susie Hanks Swain

    Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Reeses peanut butter no-bake bars - My weakness Ingredients 1 cup salted butter (melted) 2 cups keebler graham cracker crumbs 1/4 cup brown sugar 1 3/4 cup powdered sugar 1 cup peanut butter 1/2 tsp. vanilla 1 (11 oz) bag milk chocolate chips

  • Susie Hanks Swain

    Instructions Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. Pour peanut butter mixture into a 9x13 pan. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter. Refrigerate bars for one hour. Cut while bars are still cool.

Chocolate Butter Cake Chocolate Chip Butter Cake Crust 1 box butter-recipe cake mix 1 egg 1/2 c (1 stick) butter, melted Filling 1 8 oz. pkg cream cheese, softened 2 eggs 1 tsp. pure vanilla extract 1 16 oz. box powdered sugar 1/2 c. (1 stick) butter, melted 1 c. chocolate chips

  • Susie Hanks Swain

    Preheat oven to 350 degrees. Light grease a 9x13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy! This recipe was shared from Pampered Chief Biz..

These are the instructions for just the topping. Remove brownies from oven. Immediately pour 7oz. sweetened condensed milk over top. Layer with ¾ cup mini semi sweet chocolate chips. Let cool.

These are a new hit at our house. Never buying a box again. So simple, so easy!!! Brownie Mix $0.30 /mix. 1 Cup Sugar, 1/2 Cup Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder. Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake @ 350 degrees for 20-25 minutes.

s'more bars recipe ~1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs 1 tsp baking powder 1/4 tsp salt 2 king-sized milk chocolate bars (e.g. Hershey’s) 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

  • Susie Hanks Swain

    Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Cast Iron Skillet Chocolate Chip Brownies ~1 cup sugar 3 large eggs 1 cup all-purpose flour 1/2 cup Dutch-process cocoa powder 1/2 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter 1/4 cup heavy cream 8 ounces chocolate chips or coarsely chopped chocolate ~

This is the best and most awesome breakfast cookie ever! And the best part, no flour, no sugar, and no dairy added! Ingredients- 1.5 cups of oats 2-3 super rippened bananas 1 cup of unsweetened applesauce handful of craisins to taste cinnamon Pretty much just throw everything together, mix it up pretty well, throw it on a baking sheet at 350 for about 35 minutes and then go to town! It's great and super healthy for you!

Chocolate Éclair Dessert ~ Mix 7oz. vanilla instant pudding and 3 C milk. Stir in 12oz Cool Whip. Layer Graham crackers in the bottom of a 9x13" dish. Spread ½ of the pudding over them. Then another layer of graham crackers and pudding. Top with crackers. ~Boil 1/3 C cocoa, ¼ milk, and 1 C sugar for 1 min, stirring frequently. Cool one min. Add 1 stick butter and 1 t vanilla; stir until butter is melted. Pour over the top. Refrigerate over night.

Recipes *Bar Cookies etc.... Bayou Brownies ~ Combine 1 cup chopped pecans, 1/2 cup butter, 1 egg and 18 1/4 oz yellow cake mix. Stir well. Press into bottom of a greased 13X9 pan. Set aside. ~ Combine 2 eggs, 8 oz cream cheese and 16 oz powdered sugar in a large bowl. Beat until smooth. Pour cream cheese mix over cake mix layer. Bake at 325 for 40 minutes. Let cool completely in pan on wire rack.

JIF Smores Collage by Pennies on a Platter, via Flickr

Cake Mix Brownie ~Preheat oven to 350. Combine 1 pkg chocolate cake mix and 1 C chopped nuts. Stir in 2/3 C evaporated milk and 1/2 C melted butter. Spread half in ungreased 13 x 9 pan. Bake 15 mins. Heat 10oz caramels and 1/3 C evaporated milk over low heat, stirring constantly, till melted. Sprinkle 2 C chocolate chips over brownie; drizzle with sauce. Drop remaining batter by tsp over all. Bake 25-30 mins till center is set. Cool on wire rack.

  • Susie Hanks Swain

    Made a version of this last night. I substituted 3 Milky Way Chocolate Caramel bars for the caramel and omitted the nuts. If you want ooey gooey richness this is it!

Best thing I ever ate!!!! Texas gold only 5 ingredients (yellow cake mix, eggs, cream cheese, butter, & powdered sugar) & is super easy to make.

Chocolate Coconut Bars . . . takes five minutes to throw together and tastes like Girl Scout Samoa cookies.3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination 1/4 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted 1 cup pecan pieces 1 cup semisweet chocolate chips or chunks 1 can (14 ounces) sweetened condensed milk 1 1/2 cups sweetened shredded coconut

Cream Cheese Danish -this recipe uses packaged crescent rolls...perfect for Christmas morn...