M&M Dream Bars

Hello friends, have you ever thought you blogged a post, only to find out 3 days later that it never went through?  That's what happened to me.  I thought I posted this on Friday, but just realized that it never went through due to a server error!  And here I was thinking that just no one was reading my blog. :)  Well, here is another tasty, sweet treat for you! We had a graduation BBQ at my work last month for those students, that work in our office, who graduated. As usual, I signed up to bring a dessert (does that surprise anyone?).

I’ve made this recipe a couple of times before, as it’s any easy go-to-dessert, plus it’s delicious. The first time I made these bars, I took them to my friend Alli’s parent’s Christmas party (easily jazzed up with red and green M&Ms)…and I’m proud to say that her mom requested the recipe and they are now a yearly additional to the dessert table! :)

These bars are sweet, chocolaty, nutty and are like a big oatmeal cookie! There is a layer of sweet gooiness in the middle that really amps up the recipe from other bars. I love them! They are fabulous…and of course, they were all eaten up by my co-workers!

Enjoy!

Ingredients.

Bottom “crust” layer.

Gooey deliciousness.

Right out of the oven.

Mmmm.

  

M&M Dream Bars, by Recipezaar

Ingredients

• 
  
  2 cups oatmeal
• 
  
  1 cup firmly packed brown sugar
• 
  
  1 1/2 cups all-purpose flour
• 
  
  1/2 cup coconut
• 
  
  1 teaspoon baking soda
• 
  
  1/2 teaspoon salt
• 
  
  1 cup melted butter
• 
  
  1 (14 ounce) can sweetened condensed milk
• 
  
  1/2 cup peanut butter
• 
  
  1 cup M&M' 
• 
  
  1 cup chocolate chips  

Directions

1. Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan (I line the pan with non-stick foil.). 
2. Bake 12 minutes at 375°F. 
3. Combine milk and peanut butter; carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down. 
4. Bake 20 minutes, or until golden brown. Cool completely before cutting. 

Oreo and Snickers Cheesecake Bars

Every fall at my work (a University), we have an Open House for prospective students and their families.  As part of the days events, we provide a continental breakfast that includes bagels and cream cheese.  For some reason, we always end up with a massive amount of left over cream cheese!  And when I mean massive, I’m taking like a 100 of the little single servings of cream cheese.  Last year, I volunteered to take some because 1) I knew I could find something to make with it, 2) I don’t really buy cream cheese a lot and 3) I could bake something yummy to take into the office!  So this year I did the same and was sent home with a grocery bag full of little cream cheeses.  And what did I make, you ask?

Oreo and Snickers Cheesecake Bars!  Wow-o-wow, these were awesome!  I got the recipe from the Philadelphia Cream Cheese website.  They have a lot of great recipes on this site and they have a cool feature called the Cheesecake Customizer.  In playing with the customizer, I thought to myself, “Self, what would be delicious in cheesecake?  What are some of your favorite treats?”  And my answers were Oreos and Snickers.  Yum-my!  So, I plugged those treats into the customizer, got the recipe and started opening my 32 little cream cheese servings!  Talk about a pain in the butt!  It was worth it though because the bars turned out deliciously and of course, they were gone in an instant at work.  I did manage to grab a piece before it disappeared and I’m glad I did because it was heavenly!

Enjoy!

 

Ingredients.

My piece!

Sara’s Oreo and Snickers Cheesecake Bars

Ingredients

Crust:

• 2 cups cookie crumbs, OREO Chocolate Sandwich Cookies
• 4 Tbsp. butter or margarine
• 1/4 cup sugar

Cheesecake Batter:

• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 2 tsp. vanilla
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Batter Flavorings:

• 1 Tbsp vanilla

Mix-In's and Toppings:

• 1 cup mixed into batter and 1/2 cup sprinkled on top Oreo (cookie), coarsely chopped
• 1/2 cup mixed into batter and 1/2 cup sprinkled on top Snickers (candy), coarsely chopped

Directions

CRUST: Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix Crust ingredients; press onto bottom of prepared pan. Bake 10 min.

BATTER: Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in Mix-Ins. Pour over crust.

TOPPINGS: Add Toppings.

BAKING: Bake 40 min or until center is almost set. Cool completely. Refrigerate at least 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Store leftovers in refrigerator.

Peanut Butter and Jelly Bars

I LOVE peanut butter and jelly!  I honestly think it's one of the best food combinations around, if not THE BEST.  I could eat peanut butter and jelly everyday of my life and not get sick of it.  In fact, I usually eat pb&j a multiple days out of the week for lunch.  And I'm always eating peanut butter.  Actually, I think I might be slightly addicted to peanut butter...right now I have 5 jars of it in the pantry!  Oh well, I could be addicted to worse things, right?

Anyway, I got a Martha Stewart cookie cookbook for Christmas and saw this recipe in it.  I wanted to make it for my birthday last week, but decided not too because we had other sweets in the house, so I made it this weekend.  These bars are delicious!  If you like pb&j, then you have to try this recipe.  I could probably eat the whole pan of these....they are THAT good.  I've made these bars before, but I used Ina Garten's recipe (the Barefoot Contessa) and the recipes are almost identical.  I think one has a bit more peanut butter in it, and that's the only difference.  Both recipes are great!

In making these tasty treats, I used whole wheat flour (as usual) and chunky peanut butter (because Jerm and I are chunky peanut butter kinda people).  Als0, I cut the recipe in half and baked it in an 8x8 inch pan.  One thing to note if you do cut the recipe in half, I'd recommend a bit more than half the jelly.  Some of it gets absorbed into the base, so I think a bit more would have been perfect.  Oh and in the cookbook, Martha has some nonsense about letting the bars cool completely, and then refrigerate for an hour  or so, and then cut them!  Yea right!!  Mine we're still a bit warm when I cut into them...and they were AMAZING.

Enjoy!

Ingredients.

The dough was excellent raw!

Cut bars.

On the way into my mouth!

Peanut Butter and Jelly Bars, by Martha Stewart

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 1 1/2 cups sugar
• 2 large eggs
• 2 1/2 cups smooth peanut butter
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 1/2 cups strawberry jam, or other flavor
• 2/3 cup salted peanuts, roughly chopped

Directions

1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.