Loaded Congo Cookie Bars

Thick, dense and chewy cookie bars fully loaded with two kinds of chocolate chips, candy, coconut flakes and nuts. One of the best things about them is they’re fully customizable in an anything goes kind of way…. 

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Butterscotch Chip Banana Blondies


Blondies bursting at the seams with banana, butterscotch chips and walnuts!

They’re a little more cake-like than a traditional blondie but the difference ends there. All the flavors a blondie is loved for are present including the delectable richness of brown sugar. They have a moist, rich texture and an element of ooey-gooeyness to the middles that is completely delicious…. 

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Berry Fudgy Brownies

Berry Fudgy Brownies

An incredibly rich and fudgy brownie with a deep chocolate flavor embellished with the tart flavor of cranberries. The tart berry makes the perfect counterpoint to a super sweet brownie and are an unexpected but lovely surprise.

I used frozen, leftover cranberry sauce from Christmas, but a berry jam or preserve is a shoe-in. The cranberry sauce has to be homemade, the canned stuff won’t work here. Or anywhere.

These are a thin, soft brownie that taste delicious chilled. Bursting with flavor, the combo of sweet and tart is utterly divine.

Berry Fudgy Brownies
Berry Fudgy Brownies
(adapted from Saco Foods)
3/4 cup butter or margarine
1/2 cup Dutch process cocoa
1 + 1/2 cups sugar
3 eggs
1 + 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup nuts, chopped, optional
heaping 1/3 cup cranberry sauce or other type of berry jam/preserve
1/2 cup chopped chocolate or chocolate chips, for topping

1. Preheat oven to 350°F. Grease and line a 9×13 inch baking pan (for thin brownies) or an 8×8 inch pan (for thicker brownies) with  parchment paper.

2. In a medium saucepan melt butter over low heat (or melt in microwave). Remove from heat and stir in cocoa powder. Add sugar and mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt. Do not overbeat. Fold in nuts.

3. Spread in prepared pan, drop cranberry sauce by the spoonful over top and use a knife to swirl into batter.

4. Bake (9×13) 28-30 minutes, (8×8) 36-38 minutes. Cool on wire racks. Melt half the chocolate in a small saucepan or in the microwave, remove from heat and stir in the remainder of the chocolate until melted. Drizzle over top using a spoon or a baggie with the corner cut off. Remove to cutting board and cut into squares, wiping knife clean after each cut.

Starbuck’s Cranberry Bliss Bars


A copycat recipe for Starbuck’s famed Cranberry Bliss Bars. Notes of undying love are spread all over the Internet for these beloved treats. Even though I never had an original it’s easy to see they are deserving of all the attention they’ve garnered…. 

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Oatmeal Cookie Candy Bar Squares

Oatmeal Cookie Candy Bars

My Mom likened the taste of these to candy bars. I have to agree. These are packed with oats, peanut butter, chocolate chips, and walnuts. They are so decadent they don’t even need the extra nuts and chocolate on top. They were slightly undercooked in the center making them extra rich, very sticky, kind of chewy, and gooey. Divine little treats to satisfy your sweet tooth.

Oatmeal Cookie Candy Bars

Oatmeal Cookie Candy Bar Squares
2 cups rolled oats (not quick-cooking)
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter
4 tablespoons cold unsalted butter, cut into pieces
1/3 cup sugar
2/3 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts
For topping:
1/2 cup chocolate chips
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Line an 8×8 baking pan with
parchment paper.
Whisk oats, flour, cinnamon, baking soda and salt in a medium bowl.
Beat peanut butter and butter in a large bowl with an electric mixer until blended
into a paste. Add granulated sugar and brown sugar; continue beating until
well combined-the mixture will still be a little grainy.
Beat in eggs, then vanilla.
Stir in the oat mixture with a wooden spoon until just moistened.
Stir in chocolate chips and walnuts.
Evenly spread the batter in your parchment lined pan. Bake for 35-38 minutes until
golden brown around the edges and set in the middle.
Remove and sprinkle the chocolate chips evenly across the top. After ten minutes
gently spread the melted chocolate chips across the top. Sprinkle with the nuts.
Let cool for an hour. Lift from pan using parchment. Let cool all the way. Refrigerate
for a half an hour to an hour for easier cutting. Cut into 2×1-inch squares.

Oatmeal Cookie Candy Bars

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