Patriotic Peanut Butter Frosted Brownies

Patriotic Peanut Butter Frosted Brownies 4
You know how you run into Target for 2 things and leave with 10. Well, these patriotic M&M’s where one of the additional things on my latest trip. What is it about that place? Everything is so shiny and bright and hard to resist. I don’t know how they do it but they get me every time with those seasonal end caps.
Patriotic Peanut Butter Frosted Brownies 3
I was literally rushing through the store since Joel and the kids were waiting in the car and as I walked past the display my arm just went out and grabbed them. Like I didn’t even have control over it. Some kind of crazy hypnotism mind and body altering business going on there. But I like it. Joel probably doesn’t but I do all the shopping so that’s his price (literally) to pay.

I’ve had these hidden in the depths of the pantry for a couple weeks so my children didn’t find them because I’m pretty sure they are bloodhounds and their hunt is for chocolate. Even the babe knows what’s up.
Patriotic Peanut Butter Frosted Brownies 2
I know I’ve said it a million times but I love peanut butter and chocolate together. And a brownie slathered with peanut butter frosting, I’m pretty sure they’ll be served in Heaven. I didn’t think they could get better but then I added peanut M&M’s. I love the crunch they add to the chewy brownies and creamy frosting.
Patriotic Peanut Butter Frosted Brownies 1
After the first bite, I quickly cut a row to save for home and sent the rest with Joel to work. Because I can resist a lot of desserts but I knew these would own me.

For more patriotic ideas to celebrate the 4th, check out the end of the post.

Patriotic Peanut Butter Frosted Brownies

1 box brownies, plus required ingredients (13×9 size)
1 stick butter, at room temperature
1 cup peanut butter
1/4 tsp. salt
1 tsp. vanilla
1 1/2 cups powdered sugar
1 bag patriotic peanut M&M’s*

1. Prepare and bake brownies according to package directions. Allow to cool.

2. Meanwhile, beat butter and peanut butter together in a mixer until combined. Add salt and vanilla and combine again. Add powdered sugar and combine slowly. Once powdered sugar has been incorporated, turn mixer on medium high and beat for about 2 minutes, until light and fluffy.

3. Spread peanut butter frosting on cooled brownies and sprinkles with M&M’s.

*If I remember correctly, they were exclusively available at Target. Oh darn, you have to make a Target run.

Patriotic Pudding Pops
4th of July Pudding Pops 5
Patriotic Funfetti Whoopie Pies
4th of July Funfetti Whoopie Pies
Patriotic Fruit Skewers
4th of July Fruit Skewers
Red, White and Blue Layered Milkshake
Red, White and Blue Milkshake 2
4th of July Rice Krispie Cupcakes
4th of July Rice Krispie Cupcakes 3

Loaded Peanut Butter Cookie Bars

Loaded Peanut Butter Cookie Bars 2
These dense, chewy cookie bars are bursting with peanut butter and two different kinds of chocolate. They start out with my favorite peanut butter cookie recipe then huge handfuls of peanut butter M&M’s, dark and white chocolate are mixed in for some crazy good decadence. Then they immediately get taken to work with Joel because I have no self control. And apparently his co-workers don’t either because they were gone before lunch.
Loaded Peanut Butter Cookie Bars 1
I did save a little square for Noah and I to share because you know, I have to be able to tell you about the deliciousness. Gosh, the things I do for you! I really didn’t have to try them since I’m pretty sure the ingredient list and pictures speak for themselves. Who wouldn’t want to inhale one of those? Well, besides someone allergic to peanuts. That would be a bummer.
Loaded Peanut Butter Cookie Bars 4
Loaded Peanut Butter Cookie Bars

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 cup peanut butter M&M’s
1/2 cup dark chocolate, chopped
1/2 cup white chocolate chips

1. Preheat oven to 350 degrees. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in milk and vanilla.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in M&M’s, dark chocolate and white chocolate.

3. Grease a 13×9 and spread cookie dough evenly. Bake for 18-22 minutes.
Loaded Peanut Butter Cookie Bars 5

Butterfinger Blondies

Butterfinger Bars 5
My mixer hasn’t seen much action the past few months and Noah really wanted to make a pretend birthday cake. Yep, he’s a weird but very very smart child. He can think of any excuse for dessert. He’d been throwing me a pretend birthday party all morning and what’s a party without cake? I have trained him well.

So, these aren’t cake but I had them on my mind since my mom raved about them days before when she had sampled them at a luncheon at work. It didn’t take much convincing to make blondies instead of cake since they had frosting AND chocolate.
Butterfinger Bars 3
I also assume you all have been really missing the sugary goodness around here so I decided I would sacrifice for you and sample one of these bars as my cheat for the week. Oh, the things I do for you guys! But then they were immediately wrapped up and sent to work with Joel. I just couldn’t be trusted with them in the house.
Butterfinger Bars 1
They are chewy and gooey with all kinds of butterfinger goodness throughout the blondies and frosting. Make sure to bake them just until they are set for ultimate deliciousness. Let me warn you, they are incredibly rich so just a few bites will satisfy your sweet tooth sufficiently.
Butterfinger Bars 4
And make sure to keep these in mind to use up those extra butterfingers after Easter!

Butterfinger Blondies

1 cup butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approximately 16 “Fun Size” bars)

Frosting:
1/2 cup butter, at room temperature
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approximately 4 “Fun Size” bars)

1. Preheat oven to 350 degrees F. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfingers.

2. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from the oven and cool completely.

3. For the frosting: cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfingers. Spread on your cooled blondies

 

 

 

 

Pumpkin Spice Gooey Smore’s Cake Bars

Pumpkin Spice Gooey Smore's Cake Bars
That’s quite a name, huh? I have been on a huge pumpkin kick lately, it is September after all (even though it still doesn’t feel like it). I have so many delicious recipes to share with you guys it’s been hard to keep it to just one a week.
Pumpkin Spice Gooey Smore's Cake Bars
I didn’t plan on making these bars but when I spied the pumpkin spice marshmallows at the store, they somehow jumped into my cart so I had to figure out something yummy to make with them. I was experiencing a major lack of creativity and for a few days could only think of rice krispie treats. But I wanted to share something more decadent. I was thinking and thinking, then smore’s popped into my head. Pumpkin and chocolate totally go together so I knew it would be a good combination.
Pumpkin Spice Gooey Smore's Cake Bars
I went searching through my saved dessert recipes and came across this one. I knew it was something I could alter into a delicious, spicy, fall treat. The original recipe called for yellow cake mix and white chocolate chips but to combine well with the pumpkin marshmallows, I decided to go with a spice cake mix and half dark, half white chocolate. If you prefer one kind of chocolate over the other, go with just that but I couldn’t decide which would be more delicious so I went with both!
Pumpkin Spice Gooey Smore's Cake Bars
Pumpkin Spice Gooey Smore’s Cake Bars
recipe adapted from Picky Palate

1 box spice cake mix
1 large egg
1 stick butter, softened
4 1/2 full graham crackers
5 ounces white chocolate chips
5 ounces dark chocolate chips
2 cups pumpkin spice marshmallows
1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges.

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white and dark chocolate chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top.

3. Bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars.  Let cool completely then remove bars from pan with foil edges. Cut into squares and enjoy room temperature or chilled.
Pumpkin Spice Gooey Smore's Cake Bars

Oatmeal Creme Pie Bars

Oatmeal Cream Pie Bars 3
We had our big ultrasound last week and everything went perfectly! Baby measured in at the 49th percentile with very long legs…taking after its daddy already. Baby was a wiggle worm and was constantly trying to suck its thumb. It was just so wonderful to see the little one and have that validation that everything was going well.

Noah went with us and he absolutely loved hearing the baby’s heartbeat. He kept saying “hear the heartbeat again” and the ultrasound tech did three or four separate times for him. She was awesome. On the last one, I recorded it so he can hear it anytime.
Oatmeal Cream Pie Bars 1
So to celebrate the good news, I came home and ate one or three of these. They are one of the most amazing desserts I have made in a long time.

As a kid, I remember my mom loving oatmeal creme pies. We didn’t have them very often but it’s something that always stuck in my mind. So, when I came across this recipe I bookmarked it and kept it in the back of my mind for the perfect occasion. When I was searching for the perfect Memorial Day dessert, I remembered this and knew my family would love it. In a little over a day, we destroyed the entire pan and we didn’t even feel bad about it.
Oatmeal Cream Pie Bars 2
They really do taste like the real thing, just without all the nasty preservatives. I don’t mean to be bossy, but you have to make these. Ok?

Oatmeal Creme Pie Bars
recipe from Heat Oven to 350

6 tablespoons unsalted butter, at room temperature
1/4 cup plus 2 Tbsp. packed brown sugar
1/4 cup unsweetened applesauce
2 tablespoons molasses
2 eggs
1 1/4 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup quick oats
1/2 tsp. cinnamon
1 Tbsp. malted milk powder

Filling:
1 jar (7 oz.) marshmallow creme
pinch of salt
1/2 cup shortening
1/3 cup powdered sugar

1. Preheat oven to 350 degrees F. Line a 13×9 pan with foil then coat with non-stick spray. This step is important as you have to lift the bars out to cut them in half. In mixer, cream butter and brown sugar until light and fluffy. Add in applesauce, molasses and eggs until combined.

2. Mix together flour, salt, baking soda, quick oats, cinnamon and malted milk powder in a medium bowl. Add dry ingredients to the mixer and mix until combined. Spread batter into prepared pan and bake for 18-22 minutes.

3. Let bars cool in the pan for 5 minutes then gently lift out by the foil and place on a cooling rack to cool completely.

4. Once the bars have cooled, combine all the filling ingredients in a mixer and beat until smooth and fluffy, about 1 minute.

5. Using a long, serrated knife carefully slice the uncut bars in half horizontally. Gently remove the top then spread the bottom half with the filling. Replace the top then cut into bars.

Frito Bars

Frito Bars
I have been overwhelmed lately to say the least with the state that our house is in and just life in general. The kitchen is unpacked for the most part…the pantry is still a mess. So, I still haven’t really cooked all that much but I’m looking forward to getting into a new rhythm in my new kitchen.
Frito Bars
I actually made these bars a few months ago for a Husker get together and I can’t believe that I never shared them with you until now. I love the sweet and salty combination so these are pretty perfect for me. Joel is a huge Special K Bar fan (also known as scotcheroos) and these are very similar but with a saltier, crunchier bite. I don’t care for butterscotch so I like these better because they are all peanut butter plus they have peanuts which is always a good addition in my book.
Frito Bars
Frito Bars
recipe from Jennifer Cooks

10 1/2 ounces Fritos corn chips, lightly crushed
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 cup dry roasted peanuts
1 ½ cups milk chocolate chips

1. Grease a 9×13 baking pan and set aside.

2. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth.  Stir in corn chips and peanuts and gently stir until coated.

3. Pour corn chip mixture into greased baking pan and spread evenly.

4. Place chocolate chips in a microwave safe bowl and microwave for 1 minute; stir and then microwave for 30 seconds more, if necessary to melt.

5. Drizzle melted chocolate over Frito Bars and allow to cool completely.  Once cooled, cut into squares and serve.

Nutter Butter Candy Corn Bars

Nutter Butter Candy Corn Bars
I’ve been so obsessed with sharing football food that I totally overlooked Halloween eats. We have been super busy around here and my mind has been elsewhere. I even missed out on starting a 12 weeks of Christmas treats series. Super disappointing since it was so fun last year. But no worries, I will be bringing you lots of treats for the upcoming holidays.

Now, onto Halloween which is approaching way too quickly! Noah is going to be a golfer this year and he is very excited to say the least. I know it seems like an odd choice but he is totally obsessed with all sports (surprise, surprise) and he particularly loves golf. He has a little golf set that we play with every day, all day. This boy, who never stops moving, will just sit on Joel’s lap and watch golf while yelling “hit it in the hole guy!” And if they miss, even on their first shot, he yells “missss.” He has high expectations. So, needless to say, this Halloween is going to be very fun in our house! Plus, he will get it this year and actually get to enjoy some of the candy.
Nutter Butter Candy Corn Bars
These rich, simple, 4 ingredient bars would be great for any Halloween party! They just scream fall with all that yummy candy corn peeking out from every nook and cranny. I think they would be good with a little chocolate drizzled on top (but you guys know I have a thing for peanut butter and chocolate). They would be great addition to a Halloween dessert bar along with Candy Corn Cookies and Peppermint Patties.

Nutter Butter Candy Corn Bars
recipe from the Cookin’ Cowgirl

1 lb. package Nutter Butters
1 cup candy corn
4 Tbsp. butter
6 cups marshmallows

Place one row of the Nutter Butters in the food processor and pulse a few times. Blend until cookies are turned into crumbs. Break up remaining row of cookies into large chunks. In a large bowl, melt butter and marshmallows together in microwave, stirring occasionally. Once melted, add Nutter Butter crumbs and chunks and stir together. (This will be thick and a little tough to stir; don’t worry, you’re doing it right.) Pour about 3/4 cup candy corn into mixture and stir to combine. Pour mixture into 8×8 baking dish that has been sprayed with non-stick spray. Top cookie bars with remaining 1/4 C candy corn. Let cool completely before cutting.