|Reeses Pieces Blondies|
Via Lil Luna
1/2 c butter, softened
2 c brown sugar
1/2 c peanut butter
2 lg eggs
1 TB vanilla
2 1/8 c flour
1 tsp baking powder
1/2 tsp salt
3/4 c Reeses Pieces
1/2 c chocolate chips
In a large bowl, combine butter and brown sugar. Add the peanut butter and stir to combine. Mix in the eggs and vanilla. Stir well.
In a separate bowl, combine all dry ingredients. Stir into the batter.
Pour in the Reeses Pieces and chocolate chips. Gently mix.
Evenly spread batter into a greased 9x13 pan.
Bake at 350 for about 30 min or until an inserted toothpick comes out clean. Allow to cool.
|Pumpkin Pie Bars|
Via Roxanas Home Baking
Pumpkin Pie Bars
Prep Time: 20 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 6 hours
Yield: 15 bars
2 cups (240 grams) all purpose flour
1/2 cup (113 grams) diced cold butter
1/2 teaspoon salt
iced water (about 3 tablespoons)
2 eggs, lightly beaten
1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
1 cup whipping cream
1/2 cup packed brown sugar
1/4 cup corn syrup
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Add the flour, diced butter and salt to a food processor. Pulse a couple of times until the mixture resembles breadcrumbs.
Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball. Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes. (can be made up to 3 days in advance)
When ready to bake the bars, heat the oven to 350F.
Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
Remove the crust from the refrigerator and roll it out into a 12X8" rectangle. With your fingers press the crust in the button and on the sides of the prepared baking pan.
Cover the crust with parchment paper, fill with baking beans and bake the crust for 7 minutes. Remove the baking beans and bake the crust for an additional 5 minutes. Cool completely before pouring the filling in.
In large bowl, whisk the filling ingredients until smooth and well blended. Pour mixture into pan over the cooled crust.
Bake in the preheated oven for 50 minutes or until a knife inserted in center comes out clean and center is set.
Remove from oven, place the pan on a to cooling rack and cool completely. Refrigerate for about 1 hour 30 minutes before cutting into bars.
To serve, top each bar with whipped cream and/or a dusting of pumpkin pie spice.
Store in refrigerator.
|Caramel Apple Oat Bars|
Via Mom on Time Out
Caramel Apple Oat Bars
Serves: 24 bars
1 1/2 cups quick oats
1 1/2 cups all purpose flour
3/4 cup brown sugar
1/2 tsp salt
3/4 tsp baking soda
3/4 cup butter, melted
30 Kraft caramel squares
1 Tbls milk
2 cups peeled and chopped tart baking apples
1/2 cup chopped nuts - pecans or walnuts (optional)
Preheat oven to 350 degrees.
Line a 9x13 baking pan with parchment or lightly spray with non-stick cooking spray.
Combine oat, flour, brown sugar, salt, and baking soda in a medium bowl.
Stir in butter until nice and crumbly.
Press a little more than half of the oat mixture into the bottom of the pan and bake for 8 minutes.
Meanwhile, melt caramels and milk together in a microwave-safe container on high in 30 second intervals, stirring in between. Set aside.
Remove pan from the oven and sprinkle with apple and nuts. Drizzle caramel mixture over the top.
Crumble remaining oat mixture over the top of the caramel and return pan to the oven.
Bake for an additional 20-22 minutes or until top is lightly browned.
Let cool completely before cutting into bars.
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