bounty chocolate: bars

Showing posts with label bars. Show all posts

Showing posts with label bars. Show all posts

Gingerbread brownies and a movie I should have seen in 2006

While there are movies I keep watching over and over again, I can’t find a way to watch others, no matter how much I want to: if it’s on TV, I’ll probably have to be somewhere else at the same time (or it will be aired at 3 in the morning), or the weekend I brought the DVD home I didn’t have the time to sit and watch it – you name it. One of those movies was Children of Men, and a couple of

PEANUT BUTTER, MARSHMALLOW & CARAMEL KRISPY BARS

Adapted from Cookies & Cups

Ingredients

Blondie base

7 Tbsp butter, melted
1 cup light brown sugar
1 egg + 1 yolk
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1 cup peanut butter chips

Filling

1 cup Marshmallow Fluff

Krispie Topping

2 Tbsp butter
2 cups mini marshmallows
1/4 cup caramel sauce (click here for homemade recipe)
3 cups Rice Krispies cereal
1 cup chocolate chips for drizzle (optional)

Directions:

Preheat oven to 350°
Line a 9x9 pan with nonstick foil.
In mixer, beat melted butter, brown sugar, whole egg, yolk and vanilla until smooth.
On low, add in flour and baking powder until batter comes together and is combined. Fold in peanut butter chips.
Press in pan and bake 20 minutes until edges just begin to golden.
Cool completely.
When cool spread Marshmallow Fluff evenly on top of blondie.
Prepare your krispies. In a microwave safe bowl, melt butter and marshmallows in 30 second increments. Stir in cereal and caramel sauce.
Pour krispy mixture onto Fluff layer and press evenly. Allow to krispie layer to cool for 15 minutes and cut into squares.
Drizzle with melted chocolate chips.

Eggnog bars and messing up with iconic things

Many people I know are against remakes – I’m not; there are wonderful remakes out there – some are even superior to the originals – and there are bad ones, too. That’s life, right?

I think it’s hard to deal with traditional and iconic characters (unless you’re David Fincher), and maybe some of them should be left alone in all their glory. Chloë Grace Moretz has done a disservice to her career

Chewy speculaas blondies and one of the most beautiful trailers I've ever seen

My sister and I love watching the trailers when we go to the movies, and after each one we turn to each other and say “yes” or “no” (if we will or will not watch that movie once it premieres). Weeks ago, on the Catching Fire session, we saw the trailer for The Secret Life of Walter Mitty and I must confess that when Ben Stiller’s face first appeared onscreen I was more than ready to say “no” –

COOKIE BUTTER ROLO BARS!!!!!!!

JADEN IS HARD AT WORK UNWRAPPING ROLOS!!!

Biscoff, Speculoos, Cookie Butter.....no matter what you call it....they're all delish! I used the Whole Foods version for this recipe as it is a bit healthier than the others. Equally scrumptious results! I mean, it has rolos and cookie butter...how bad can it be????

Ingredients

1 cup butter
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla
1 cup Biscoff Spread or Speculoos or Cookie Butter
1 ¾ cup flour
¾ teaspoon baking powder
1 12oz package Rolo Candy

Instructions

Preheat oven to 350. Line a 9×13 pan with nonstick foil.
In a mixer, cream butter and both sugars. Add eggs. Add vanilla and Biscoff/Speculoos spread. Add flour and baking powder. Stir in half of the Rolos. Spread batter into prepared pan. Chop remaining Rolos and press onto the top.
Bake for approx 35 minutes until lightly golden. Let cool completely before cutting.

Adapted from Lemons for Lulu

Berry-berry streusel bars and another fan of "The Hunger Games"

My sister, a.k.a. my movie buddy, did not watch The Hunger Games when it was released last year, so I asked her to do it last week so we could watch Catching Fire together. She did and loved it, and then loved the sequel, too, and when I arrived home there was a text message from her on my phone: “can I borrow the books?” :) I can totally relate since last year, after watching the first movie,

ROLO BROWNIES WITH FUDGE TOPPING

STEP ONE: Make Brownies

4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon vanilla extract

1 cup (2 sticks) butter
2 1/4 cups sugar

1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.In the microwave, melt butter. When melted, add sugar, and stir to combine.Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed.Bake brownies about 30 minutes. Test for doneness by inserting a toothpick. You should find moist crumbs.

STEP 2-Pour on a 1/2 cup caramel sauce. Use jarred or Homemade! (Or what I did was to microwave 1 bag Kraft caramel bits with 2T. heavy cream until smooth)

Step 3-Cut 2 cups unwrapped Rolo candies in half and lay on top of the caramel.

Step 4-Make Fudge Topping

1 (14 oz) can sweetened condensed milk
3 cups semi sweet chocolate chips
In a microwave safe bowl, melt sweetened condensed milk and chocolate chips together gently. Stir and immediately spread over Rolos with an off-set spatula. Chill a few hours before cutting. Can microwave each brownie bar before serving to melt the caramel! Sprinkle with sea salt, if desired!

Inspired By Cookies and Cups

PEANUT BUTTER TRUFFLE & CHOCOLATE GLAZED BROWNIES

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!!

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This month I made Lizzy's Brownies with a layer of peanut butter on top top and then a chocolate glaze! Yum! I had to use a glaze instead of Lizzy's ganache because I was out of shortening! Enjoy-this is one winning brownie! Be sure to add it to your holiday baking list!!!!

1 cup butter
2 cups sugar
3 eggs
1 tablespoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Peanut Butter Filling:
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk

Glaze Topping:
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup

Instructions
Preheat oven to 350º. Put a long piece of non-stick foil in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal.

In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
Bake for about 25-30 minutes. Cool completely.

While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.

While the filling is cooling, make glaze by melting the chocolate chips and butter gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Cool to 90 degrees and then pour over the peanut butter layer spreading with an offset spatula. Let set on the counter at room temp for an hour and then return to refrigerator to chill before cutting into bars. Add a chocolate drizzle on top if desired, using melted chocolate chips.

Caramel and chocolate bars and turning things interesting for adults

Long ago, many years before vampires were “in” (or were turned into creatures that walk around in broad day light), a very respected filmmaker made a masterpiece out of Bram Stoker’s book, and my favorite actor set the bar high for anyone else ever to play a vampire again.

Little over twenty years later a very interesting movie trailer gets released, in which Tilda Swinton and Tom Hiddleston

THICK & SCRUMPTIOUS BUTTERFINGER BARS

Butterfinger Bars
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temp
2 1/2 cups light brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
16 snack size butterfingers, chopped

Preheat oven to 350 degrees F. Line 9×9 pan with nonstick foil.
Beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla.
Add in the flour, powder, salt just until incorporated. Pour into pan and spread to edges. Fold in 1 c. chopped butterfingers. Spread in pan. Sprinkle rest of chopped butterfinger over top and bake for 45-50 minutes or until toothpick comes out clean.

Cookies and cream blondies and a TV show to eat them with

A couple of days ago I finished watching Hannibal and found it pretty even: it was a very good show from start to finish and I hope the second season stays that way; Cynthia Nixon will be joining the cast and there are rumors of David Bowie playing Hannibal's uncle – I mean, how cool is that? :)

No spoilers here, everyone knows that Hannibal Lecter is a killer and eats his victims, and the

Salty-nougat fudge brownies and the end of the best TV show ever made

Many, many years ago I watched the series finale of my favorite TV comedy and that left a bitter taste in my mouth: to simply put it, I did not like it at all. To this day I cannot believe how something so brilliant could end up so poorly – it seemed like everyone creatively involved in Seinfeld suddenly got lazy about the whole thing (or fed up, I don’t know).

Up until weeks ago that was the

MILKYWAY BROWNIES

1. Prepare your favorite box or homemade brownies in an 8x8 pan and bake according to the box or recipe directions. Chill in freezer when slightly cool.

2. Chocolate Nougat:
1 cup chocolate chips
1 cup marshmallow fluff
3 1/2 tablespoons evaporated milk, divided

Melt choc chips in microwave until smooth. Stir fluff and 1 1/2 tablespoons of evaporated milk into the melted chocolate chips. Pour and spread immediately over brownies in pan. Return to freezer.

3. Caramel Layer
1 bag Kraft caramels, unwrapped
2 TablespoonS evaporated milk
Melt caramels with the evap. milk in the microwave until smooth. Pour over nougat layer and return to freezer.

4. Topping:

MELT IN THE MICROWAVE:

1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.

STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.

POUR SMOOTHLY ON BARS AND CHILL UNTIL SET. CUT WITH A BIG KNIFE!

BARS ADAPTED FROM CRAZY FOR CRUST
GLAZE FROM HUGS & COOKIES

CHOCOLATE CHIP COOKIE BARS STUFFED WITH CHEESECAKE

1. COOKIE PORTION: 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED

2. For the Cheesecake

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Line a 9x9 pan with nonstick foil and press in half the cookie dough. Beat all of the cheesecake ingredients until smooth and pour over the cookie dough. Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake. Bake for 35 minutes or until cheesecake layer is set. Cover the bars with foil if browning too much. Let cool to room temp. Chill until cold before cutting and add a chocolate drizzle, if desired.

Orange and marmalade bars with almond crust and a certain British actor

Right after I started watching "Game of Thrones" (I have just finished the first season, so no spoilers, please), I accessed Sean Bean's profile on IMDb to check on his age, because on the show he just did not look as his regular charming and handsome self. :) The text says he's England's most versatile actor, and as much as I adore Sean Bean the person who wrote that clearly hasn't been

PEANUT BUTTER CHEESECAKE BROWNIE BARS WITH GANACHE

This brownie recipe wold be spectacular even on its own!

Brownies:
3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

In the microwave, melt butter and chocolate. Let cool a bit.
Beat in a mixer the eggs and sugar. Add vanilla and salt.
Slowly add in the chocolate/butter mixture.
Fold in the flour.
Bake in an 8x8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES. Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
Beat the cream cheese and peanut butter.
Fold whipped cream into the peanut butter mixture.
Spread on top of the thick brownie layer,

Ganache: I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.

Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

Microwave the butter and chocolate until smooth.
Stir in the corn syrup.
Pour over bars and chill until firm.
Cut using a sharp knife and clean it in between cuts!

Recipe for bars and peanut butter cheesecake adapted from A Finn In The Kitchen

Nib praliné brownies + a new band (at least new to me)

Days ago, while looking for good haircuts for fine hair (something that would make me look like I have tons of hair, which unfortunately is not true) I ended up on this lovely website and watching one of the videos I was introduced to “Foster the People” – I got hooked and can’t stop listening to their songs, especially “Helena Beat” and “I Would Do Anything For You”. Such a nice discovery.

HEATH BAR & CHOCOLATE CHIP BLONDIES!!!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY'S HEATH BAR BLONDIES!!!

I Know Lizzy's recipes always turn out great so I went ahead and doubled it and made it in a 9x13-worked out perfectly!!! I only had light brown sugar on hand and it worked great so whichever kind you have on hand will be fine!

Blondies with Heath Bar Chunks-adapted from That Skinny Chick Can Bake

Ingredients

1/2 cup (1 stick) butter
1 cup dark brown sugar (I used light brown)
1 egg
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup Heath bar chunks (2 1.4-ounce bars cut into chunks)
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350º. Line 8 x 8 inch pan with non-stick foil.
Melt butter in microwave.
Stir in brown sugar until combined. Add egg and beat till batter becomes smooth. Mix in vanilla. Mix in flour, salt and baking soda till just combined. Fold in Heath bar and chocolate chips. Spread into prepared pan and smooth top. Bake for 20-25 minutes or till edges start to pull away from the sides of the pan.
Cool, chill, then cut into bars to serve.

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PILLSBURY PEANUT BUTTER S'MORE BARS

Ingredients:
1 30-ounce roll Pillsbury Chocolate chip cookie dough
16 ounces of Hershey's Bars
1 cup smooth peanut butter
1/2 cup graham cracker crumbs
7 ounce container marshmallow fluff

chocolate chips for drizzle on top, optional

Directions:
Line an 8x8 pan with nonstick foil. Press a little more than half the cookie dough roll into the bottom of the pan. Place Hershey bars on top-layering them on top of each other to fit and make a nice thick layer! Spread peanut butter on top of the chocolate bars using an offset spatula. Sprinkle on graham cracker crumbs. Spread the fluff on next. Use an offset spatula to spread and lightly wet it to make spreading easier! Works like a charm! Finally, flatten out the remaining cookie dough and lay it on the top covering the fluff the best you can. Bake at 350 degrees for about 30 minutes or until golden. (Check at 25 minutes so you don't over bake it. Mine needed the full 30 minutes.) Cool at room temp and then chill until cold. I like to speed this up in the freezer! Cut into bars and drizzle the tops with the melted chocolate chips.

Recipe adapted from Averie Cooks