I Made Crack

Let me introduce you to, Crack:

Probably, the most addicting things I've made in awhile. 

Almost as good as the Christmas Crack I make every year. 

The brown sugar shortbread crust adds moisture without having to use tons of butter. Pair that with sweetened condensed milk (yes, you read that correctly), chocolate, and toffee...well need I say more?

Preheat oven to 350 F
Line 9x13 pan with foil and coat with cooking spray

3/4 cup room temperature butter
3/4 cup light brown sugar, not packed
1 3/4 cups flour

1 14 ounce can sweetened condensed milk
2 T butter

2 cups chocolate chips
1 8 ounce bag of toffee bits

Beat butter and brown sugar for 3 minutes,
Add flour and combine.
Press mixture into prepared pan.
Bake for 15 - 20 minutes (shortbread should look golden)

Let cool for a bit.

In a saucepan, heat remaining butter and sweetened condensed milk until smooth.
Pour over shortbread crust and put in oven for another 15 minutes (should be bubbly and brown, like a light caramel).

Take out of oven and spread chocolate chips. Put back into oven for 2 minutes (or until chips are glistening). Take out of oven and spread the melted chocolate. Lastly, sprinkle toffee bits evenly and lightly press into chocolate.

Let cool completely before cutting into bars. I like to refrigerate the whole pan, then lift foil out and cut into bars. I also store my bars in the fridge too.

Adapted from Cookies & Cups

Sweet Treats - Homemade Payday Bars and Oatmeal Biscoff Cookies

Teacher Appreciation Week has kicked off at Sophia's school and what better way to start a Monday back to school than with a dessert bar! I signed up to make some sweetness for our wonderful teachers. So glad I found this recipe at Cookies & Cups.

Hello Payday Bars!

These were a total hit (at school and at home). Way too dangerous to have within my reach!

16 oz salted dry roasted peanuts
2 cups peanut butter chips
3 Tbsp butter
1 (14 oz) can sweetened condensed milk
1 (10.5 oz) bag mini marshmallows
1-2 tbsp flaked sea salt

Spray 9x13 pan with baking spray or grease with butter. Sprinkle 1/2 peanuts in the bottom of the pan, reserving the other half for later.
In a large microwave safe bowl, heat peanut butter chips and butter in 30 second increments on 50% power. Stirring after each until melted.
Pour in sweetened condensed milk and microwave on high power for 1 more minute. Stir until smooth and combined.
Fold in marshmallows to peanut butter mixture until evenly coated and then pour over your peanuts in the pan.
Press the remaining nuts into the marshmallow mixture. Sprinkle with flaked sea salt and chill for about an hour.
Cut into squares.

*Next time, I plan on changing things up a bit. I found the whole bag of marshmallows to be a bit a much. So I might add 1/2 to 3/4 or maybe even substitute marshmallow creme (hubby's idea). And I think adding some chocolate would be a fun choice too; perhaps to the bottom layer of nuts? Yes, I realize it wouldn't be a Payday bar anymore - oh well. I can call it a Baby Ruth. :)

Now onto dessert #2!

Oatmeal Biscoff Cookies

For those who have flown Delta, well you know what I am talking about when I say, "Biscoff cookies are totally awesome." And let me say, they are even better as an oatmeal cookie. And let me also tell you, the Biscoff spread is HEAVEN! It can be hard to find, but check this out:

This is some serious danger!
And crunchy too? It's great with apple slices.
Or just on a spoon. 

Adapted from Two Peas and Their Pod

Ingredients:

1 1/2 cups rolled oats

1/2 cup flour

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 stick butter, room temperature

3/4 cup brown sugar

1/4 sugar

1/2 cup Cookie Butter (non-crunchy)

1 egg

Preheat oven to 350 F. 

Mix rolled oats, flour, baking soda, cinnamon, and salt in bowl and set aside. Beat butter, sugars, and cookie butter until smooth and creamy. Beat in egg and vanilla until smooth and creamy again. Add in dry ingredients and beat until blended. Chill for 30 minutes.

Scoop rounded tablespoon onto lined cookie sheet. Leave a couple of inches between each dough ball. Bake for 8 minutes or until golden and slightly firm on the edge. Cool for 5 minutes and transfer to wire rack.

Chewy Chocolate Chip Granola Bars

Nope, this is not going to be some altered recipe to make these bars less sugary. Sorry. The Halls like the real deal. You won't find one piece of dried fruit in this recipe. Not even peanut butter for the protein kick.

Is there anything more mouth-watering than this?

 Oh well, maybe this:

Dump this after things have melted and dissolved:

Get a cute helper:

After a few more steps, eventually this will appear:

 And a sneaky hand will make it disappear:

But you'll get a smile in return!

Thank you Once Upon a Chef for the idea!

* I did not use flax meal or wheat germ. And instead of just sliced almonds, I used honey roasted sliced almonds. Because there can never be enough sweetness. ; )

Knock-off Oat Bars

What is about those Nature Valley Oats n' Honey Bars that kids love? Is it because there are 2 bars in the pack? Most likely it's that crunchy-sugary taste, right?

I saw a knock-off recipe on Pinterest and decided to have a go with it. Having a little helper made it fun too : )

It's always nice having someone do the mixing ; )

And the pressing!

And the spatula licking!

Just a quick 20 minutes in the oven and a change of clothes, of course.

Yummy in her tummy : )

Click here for the recipe from Half Baked Harvest.

Blackberry Oat Bars

This time of year, every Wednesday, our family packs up a picnic and heads down the beach for Nite Moves. It's a biathlon (swim and 5K run) that starts in late April and goes through September. Don't ask me how long the swim portion is because . . . THAT WATER IS TOO COLD FOR ME TO FIND OUT! : ) There is also a kid's 1 mile run that Sophia enjoys. She is super fast too! Seriously!

Anyway . . . I thought I would make these Blackberry Oat Bars to share with our friends.

Adapted from the cookbook Weeknights with Giada

Vegetable oil spray
1 (11 ounce) jar blackberry preserves (use whatever preserves you have on hand)
1 3/4 cups graham crackers, finely ground
1 cup packed light brown sugar
1 teaspoon cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 3/4 cups old-fashioned rolled oats
2 sticks unsalted butter, melted
1 extra large egg, beaten, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray 9x13x2 baking dish with vegetable oil. Line bottom and sides with parchment paper and and spray again.

Whisk together ground graham crackers, sugar, cinnamon, salt, and baking soda. Stir in oats. Add butter, egg, and vanilla and stir until incorporated.

Lightly press half of the mixture onto the bottom of the pan. Using an offset spatula, spread preserves over the crust, leaving a 1/2-inch border around the edge. Cover the preserves with remaining crust mixture and gently press to flatten.

Bake for 30 to 35 minutes, until light and golden. Cool for 30 minutes to 1 hour. Cut into bars.

Next time I think I will do 1/2 cup ground graham crackers and 1/2 cup wheat germ. And maybe cut the butter by 1/2 a stick. We'll see!

Dessert, breakfast, snack? You choose!

(Miss K added Chip into the pic)

Mini Oreo Cookies & Cream Orange Cheesecakes

My hubby is not a huge cheesecake fan. Therefore I never make it. Because let's face it . . . I would hate knowing I ate a whole cheesecake by myself! I mean just the thought of it makes me feel guilty and in a need of at least a 6 mile run. And even though I wanted to make a cheesecake for one of the Junior League meetings I chair, a whole cheesecake for 7 gals would still leave me with too much "temptation leftovers."

So why not make minis? My inspiration came from my friend Marina's blog, Yummy Mummy. And the recipe is adapted from Martha Stewart. Gotta give credit where credit is due! : )

Very important ingredient. DO NOT SKIP!

Find yourself a cute helper : )

The rest of the ingredients:

1 pound cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

2 large eggs, lightly beaten

1/2 cup sour cream

pinch of salt

18 Oreos, left whole

8 Oreos, crushed

Zest of one orange

Line standard muffin tins with 18 paper liners. Place an Oreo in each liner. Preheat oven to 275 F.

Beat cream cheese on medium speed until smooth. Add 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scrape down the sides of the bowl. Add sour cream and salt. Fold in crushed cookies and orange zest.

Pour batter into muffin cups, filling almost to the top. Bake until sides are set but centers are wobbly, about 20 minutes. 

Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.

Pure Decadence

The title of this post says it all...and the photo below is proof!

Thank you Bakerella!
(Just a tip...I lined the pan with parchment paper to make
the extraction of these delights easier.)