Homemade Snickers Bars

Hello holy homemade Snickers bars. These little puppies are amazing.  If you want to wow your spouse,  or just impress your friends, make these easy bars. They have a few steps but they go together quickly.  

I am not a huge Snickers fan, but these are just delicious. These are not calories friendly, you will not eat huge pieces, but you could.. I really could eat the whole pan.

Homemade Snickers Bars
Adapted From Imperial  Sugar
Ingredients
1 cup Semisweet Chocolate Chips
3 Tablespoons  Creamy Peanut Butter
7 Ounces Marshmallow Fluff
1/4 cup Creamy Peanut Butter
1 1/2 cups Powdered Sugar
1 cup Dry Roasted Peanuts
11 Ounces Caramels
1/4 Cup heavy Cream
1 cup Semisweet Chocolate Chips
3 Tablespoons Creamy Peanut Butter

Directions
Line a 11 x 7 baking Pan with Parchment paper.

Place 1 cup of chocolate Chips and 3 tablepoons of peanut butter in a heat proof bowl. Microwave for 60 seconds and stir until smooth. Microwave for Few more seconds if necessary.
Pour Mixture into prepared Pan and spread evenly. Place pan into the freezer For 2-3 minutes until hardened.
Meanwhile, in a mixing bowl with a paddle attachment, place marhmallow cream, 1/4 cup peanut butter and powdered suger and Mix until a soft ball forms. Remove dough and press on top of the chocolate layer.
Sprinkle peanuts on top. Gently press them in.
In a small saucepan, add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts. Spreading evenly.
Refrigerate for 5 minutes until set.
In a Heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer. Spread out evenly.
Place pan in the fridge for 10 minutes until chocolate is set.
Cut with a sharp Knife.

First chocolate and peanut butter layer

Marshmallow Creme

Fondant Creme Filling

Spread Into the Pan

Banana... Something Healthy

Peanuts

Caramel bits, so much

caramel

caramel sauce over peanuts

Just delicious... eat up buttercup

Caramel Delights

I found another one... WOW, these are are SO amazing.. I could eat the whole pan. I made these for a tray for a customer. She thought they were delicious. Cheryl loves my Chocolate Peanut Butter Gooey bars (featured 10/29/14), but she thought these ranked very high..

It is a mouthwatering combinations of caramel, chocolate and oats.

Holy amazing.. Soft and chewy with a melding of flavors.

They are rich and sweet, but so good.

These would totally melt the coldest heart, or give you a diabetic coma...

Caramel Delights

modified from livforcake.com
Ingredients
3/4 cup (1 1/2 stick) butter, melted
3/4 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cup flour
1 cup rolled oats
1 teaspoon baking soda
1 10 ounce bag caramel chips (or 14 ounce bag caramels)
1/2 cup heavy cream
1 cup semi sweet chocolate chips
1/2 teaspoon sea salt

Directions
Preheat oven to 350 degrees. Line an 8x8 pan with tin foil and coat with cooking spray

In a bowl of a mixer, combine melted butter, brown sugar, vanilla, flour, oats and baking soda. Mix well to combine.

Press HALF  of this mixture into the bottom of the 8x8 pan. Bake for 10 minutes or until starting to brown.

While the crust is baking, make caramel sauce. In a small saucepan, add the caramels and cream. Heat over medium/low  heat. Stir until smooth. Set aside

Remove pan from the oven and sprinkle with chocolate chips evenly over the top. Gently pour the caramel sauce over the chocolate chips.

Sprinkle the caramel with sea salt. Will amp up the flavor

Crumble remaining oat/flour mixture over the caramel and return to the oven. Bake for 15-20 minutes until the edges are lightly browned. Remove from oven and cool completely before cutting.

Simple ingredients all added to the bowl at once

Baked crust with the chocolate chips added

Gently melted caramel and cream sauce

Poured over the top of the nuts

Add remaining crumble and bake for 15-20 minutes longer

These beauties are ready to be eaten

Chocolate and Caramel... some of the good things in life.

These are an easy bar. Give them a whirl and let me 

know what you think.

Baklava Bars

I have found heaven.. These bars are AMAZING.. If you like Baklava or Honey, you will LOVE these bars. Oh ... in heaven, these bars would contain no calories.. But here on earth, they are not diet friendly. They are perfect for Valentine's day for that non chocolate person. (whomever that may be)

I made these for the first time at Christmas, they were a HUGE hit, and I loved them. I always wonder why I need to work out everyday... I had two trays in January that also requested them. So these will also be perfect for Valentines. Nothing says love like some "honey" honey.

These lovely delights could sit next to any cookie any day

and they are perfect all year round

This recipe does come together fairly quickly.. The steps are just spelled out to make things easier. This recipe will impress your family and friends. And you will have kicked it up a notch. 

Baklava Bars
hugely modified from Bettycrocker.com
Ingredients
Cookie Base
1 stick of butter, softened
1 cup of granulated sugar
1 teaspoon vanilla extract
1 egg
2 cups of all purpose flour
1 teaspoon baking soda

Filling
1 1/2 cup chopped walnuts
1/3 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 teaspoon ground cinnamon
1 package frozen mini fillo shells

Glaze
1/2 cup honey
1/4 cup 1/2 stick) butter
2 tablespoons packed brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon vanilla extract

Directions
Heat oven to 350 degrees. Line a 9 x 13 baking pan with tin foil. Spray well with cooking spray.

In a large bowl of a mixer with a paddle attachment, mix butter and sugar for 2-3 minutes until light and fluffy. Add egg and mix and then add vanilla extract. Add remaining dry ingredients and mix. A soft dough will form. Press dough into baking pan. Bake for 15 minutes.

While crust is baking, in a medium bowl, stir walnuts, granulated sugar, butter and cinnamon with a fork until mixture is well mixed and crumbly.

Sprinkle nut mixture evenly over partially baked base. With your hands, crumble frozen fillo shells evenly over nut mixture. Bake for 18-20 minutes longer or until golden brown.

While that is baking, in a small microwaveable bowl, microwave honey, butter, brown sugar, lemon juice and cinnamon on high for 1 minute or until bubbly. Stir in vanilla. Drizzle this mixture over your cooked fillo bar evenly. cool completely about 2 hours.

Store covered at room temperature, if the are not totally devoured.

A soft dough. Gently spread out, using your fingers

into your baking pan. Cover surface evenly

Baked for 15 minutes.

Edges are "just" starting to brown

Nuts, sugar, butter, cinnamon topping

ready to go next

These shells are in the freezer dept.

Usually near the frozen pie shells and cool whip area

I decided that I will buy these again.

There are "countless" different things I can make with them

Breaking it up into small pieces

Baked for the second time and drizzled with a Honey mixture

This was from my January trays. 

Everyone loved them ... and the pizelles also

Taking an old Greek dessert and making it easier.

Baklava is fussy and labor intensive. 

With a bit of knowledge, any baker can whip these up 

for a special event... or a Wednesday..

Nutella Blondies w/Nutella Caramel

IF YOU ARE WATCHING YOUR SUGAR INTAKE, STOP... These bars are not for you. Holy Diabetic Coma. O my goodness. But if you want a blondie that does not became a brick after one day, with a delightful homemade caramel sauce on it.... These are it. Heaven help you. These were made on Friday afternoon for a party, they still were moist and delicious on Monday. How often can you say that about Blondies. Pretty close to never. This is why I almost never make them. As good as they taste, one or two days later, in the garbage can.

I am having some alignment problem with my website.. I started to frost these bars, cut them and added the remaining frosting. Almost all the sides were covered. Ooey Gooey mess of finger licking goodness. These bars could be included in some decadent FUN... (Just saying)

OK, Nutella in the blondie and and the caramel sauce.. Totally elevated something regular to a whole new level. Think about this when you are baking and cooking. Bump it up a notch. Food does not have to be boring. Enjoy your food and your life.

There are a lot of ingredients here. Do not let this dissuade you, Just the blondie bake, add the caramel sauce when done. Just a different type of frosting. Actually, this bar calls for a glaze on top, absolutely unnecessary. There is no need.

Nutella Blondies w/Nutella Caramel

loosely adapted from cookingandbeer.com

Ingredients

Blondies

1 cup (2 sticks) butter, melted

1 1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup Nutella

2 3/4 cups flour

1 teaspoon sea salt

1 teaspoon baking soda

1 cup white chocolate chips

1/4 cup granulated sugar

1 teaspoon cinnamon

Nutella Caramel 

2 cups granulated sugar

1/2 cup (1 stick) butter

1 1/2 cups heavy cream

1/2 cup Nutella

1 teaspoon vanilla extract

1 teaspoon sea salt

Directions

Preheat oven to 350 degrees. Line a 9 x 13 baking pan with tin foil. Spray with cooking spray and set aside.

In a medium skillet, add the 2 sticks of butter. Cook over medium low heat. Stirring occasionally. The butter will foam and then start to cook. You will smell a wonderful nutty aroma. Please keep an eye, so that the butter does not burn. Once the butter turns, remove from heat and let cool slightly.

In the bowl of a stand mixer with a paddle attachment, cream together the brown butter and brown sugar until smooth. Add the eggs one at a time, mixing after each one. Add in vanilla and mix. Gently mix in flour, salt and baking soda. DO NOT OVER MIX. Gently fold in white chocolate chips. Pour batter into prepared pan. Smooth out the top

In a small bowl, mix together granulated sugar and cinnamon. Sprinkle mixture over the top of the blondies in an even layer. Bake for 20-22 minutes. They will puff slightly. When done baking, remove from oven and let cool.

While the blondies are cooling, prepare the Nutella caramel. In a heavy bottom saucepan, add the granulated sugar and heat over medium heat. Regularly stir the sugar. The sugar will turn this beautiful amber brown color. Once all the clumps have melted, add the butter and continue to stir until melted. VERY slowly, add the cream into the sugar butter mixture. It will bubble, this is OK. Boil for 1-2 minutes. Then remove from heat. Immediately stir in the Nutella, vanilla extract and sea salt. Set aside and let cool.

Once the caramel is cooled, pour a thin layer over the blondies. Cut the blondies and spread out slightly. Pour the remaining caramel over the blondies the coat most of the sides. It will make each piece special.

This batter comes together quickly. If you were out of white chocolate chips, it would not be a tragedy.

All ready for the oven.

Once out of the oven, the blondies are puffed.

Plain old white sugar... nothing special

Starting to melt and form clumps

Almost totally melted. A few clumps still left. Do you see that beautiful brown color

Added the butter and then the cream to the mixture

ONE WORD ~~ Nutella

Nutella Caramel Sauce.. This could be used for so many different things..
Ice cream, plain old brownies, out of the pan...

Pouring the thin layer before I cut them

Most of the sides are covered

I took these to a party. They look a bit intimidating. 

Once the first person tried one, they were devoured. 

Everyone raved about these.

I saved a few for my Husband, 

WHOA, I got his approval. 

Pecan Cheesecake Squares

Holy rock and roll, I have found Heaven. These bars are amazing... I know, I know, how many times have I said this. I guess because I only post excellent tasting food. WHY would I post a sub par recipe. There really in no point.

So last Friday was my Mother's 70th birthday.

We actually started her extravaganza on Thursday. All of her daughters took her to Chicago for Dinner and a Show.

This was the end of dinner. We went to this wonderful restaurant in Chicago named Balena. Delicious food. From there, we took a cab and went to see the Million Dollar Quartet. It was a wonderful show featuring the likes of Johnny Cash, Elvis Presley, Jerry Lee Lewis and Ray Perkins. Just up my mothers alley. Her toe was a tapping and she was clapping.

It was a wonderful evening. On Friday was her actual birthday, we also had a birthday party for her then. My Mother loves cake without a lot of Frosting. So, I made her this delightful Citrus Almond Cake. (the only picture is above). I will post the recipe sometime when I take more photos. (the brain was not functioning) I also made these delicious mouth watering Pecan Cheesecake Squares. They were totally consumed. Everyone LOVED them and wanted the recipe. IF you really want to ask a question, WHY does someone really need to bring 2 desserts to the second day birthday extravaganza. Because I love to bake, or just crazy.. Hmmm definitely the second one....

They are not a hard bar to make, There is cooling time between each layer. That is why they take a bit longer to make. They also need to chill and set up before serving. This bar is easy, but just takes some time.

This tray was devoured. Remember, there was also 

a small lovely cake also. 

Pecan Cheesecake Squares
Adapted by positivelysplendid.com
Ingredients
1 1/2 cups flour
1 1/2 cups packed brown sugar, DIVIDED
1/2 cup (1 stick) butter, softened
2 cups finely chopped pecans, DIVIDED
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 1/2 teaspoons vanilla extract, DIVIDED
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees. Line a 9 x 13 pans with tin foil and spray.

For the shortbread layer. In a mixing bowl with a paddle attachment, combine flour, 3/4 cup of brown sugar and butter. Mix until course crumbs. DO NOT WALK AWAY from the mixer. Unless you want a lump of dough. Stir in 1/2 cup of pecans. Press mixture into your prepared pan. Bake for 10 minutes. When done, remove from oven and let cool for 5 - 10 minutes.

For the cheesecake layer. Please the cream cheese in your mixing bowl. (SAME One from above) Add in sugar and beat until smooth. Add in milk and 2 teaspoons of vanilla extract and mix until combined. Pour cream cheese mixture over the shortbread layer. Bake for 15 minutes. Remove from oven and let cool for at least 10 minutes.

For the pecan layer. In a medium bowl, combine the remaining 3/4 cup of brown sugar, corn syrup and melted butter. Gently stir in eggs, salt and remaining 1/2 teaspoon of vanilla extract. Once mix, add the 1 1/2 cups of pecans. Mix completely. Slowly pour the pecan mixture over the cooled cheesecake layer. Bake for 35-40 minutes. Or until the center is a rich brown color.

Pecan.. I could eat the bag of these. 

When buying nuts, store bags in containers

in your freezer. They will not go rancid over time

Find pebbles. 

I did this in the mixer, Please watch. YOU do not

want it to became a lump of dough.

Patting into pan. I sprayed my hands with Pam

so that the batter would not stick

The slightly baked short bread crust cooling and 

waiting for the cheesecake layer

Ready for the oven

This layer needed to cool for 10  minutes to firm up

Pecan Pie on top of the cheesecake layer

This pan was a bubbling when it came out of the oven

This bar cut so nice. 

Do you hear, EAT ME PLEASE

layers of shortbread, cream cheese and pecans

This is the next day. Totally chilled and set up. 

I may have eaten all of these on this tray.

Worth the price of pecans.

THE PICTURE OF HER BIRTHDAY CAKE FOR SATURDAY

Chocolate layer on bottom and banana cake on top.

The banana cake is my Florida sisters' recipe.

I will post that also someday. Delicious