Cherry Almond Bars – #FilltheCookieJar

It’s time to Fill the Cookie Jar with these delicious cherry almond bars. I’m excited to see what all my fellow bloggers made this month too. I had bought a bag of cherries for a great price and found this recipe was scrolling through Pinterest. They’re really good and easy to make. I was a little short in the amount of cherries I needed for this recipe, but they still came out great.

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Peanut Butter & Jelly Pretzel Bars – #FilltheCookieJar

If you’re watching what you’re eating…you may want to skip over this post. This recipe is definitely an indulgence, but so worth it! This month’s theme was Father’s Day. I decided to treat my husband to one of his favorite things – peanut butter and jelly sandwiches. Throw in some pretzels and you’ve got these amazing bars. The bars were so rich, but tasted just like a peanut butter and jelly sandwich with a tiny hint of salt. So, so good!

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Strawberry Oatmeal Bars

My daughter has been asking for me to make her bars and as I was looking through the fridge and pantry to see what I had on hand and saw two containers of strawberries that no one had touched. I found this recipe for strawberry oatmeal bars and it was so simple to make!

Both kids have gobbled them up and I love they’re prefect for an after school snack or a sweet treat after dinner. I switched out the butter for coconut oil, but I’m going to try making them with butter next time. The crust was not as solid as I wanted and broke apart easily. They tasted great otherwise! They’re not too sweet and I love the crumble on top.

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Avocado Brownies – #FilltheCookieJar

It’s time to Fill the Cookie Jar and this month’s theme is “Mom’s Favorites.” I love sweets – I haven’t found a dessert that I don’t love. It’s bad, but since turning 36 last month, I’ve noticed my metabolism has slowed down….really slowed down. I’m not happy about it. Now I need to be a little more picky with indulging my sweet tooth and I’ve been looking for recipes for sweet treats that I can still enjoy but aren’t so bad for me.

I recently bought a bag of coconut flour and was searching for recipes when I stumbled across one for avocado brownies. Interesting, I know! Ironically, I had a very ripe avocado that I needed to use and decided to give it a try. I didn’t tell my kids what type of brownies they were and they gobbled up a piece and loved them! Win!! I cooked mine to be a more fudge like, the chocolate flavor is perfect and you don’t even taste the avocado. I’ll definitely be making these again!

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Brown Butter Cookie Bars

Sometimes you just need to bake and the day I made these cookie bars was one of those days. They were exactly what I needed! Baking is one of those things that I do to calm and relax me. I wish I would using running or working out, but I think it’s a good reminder for me to slow down. Life has been crazy – it’s seems like it’s been that way lately and I’m looking forward to the end of the school year and lacrosse.

So back to the cookie bars….they’re so good and addicting! I mean after all they have brown butter. I also used Nestle Delightfull Milk Chocolate Morsels filled with Peanut Butter in place of regular chocolate chips. Yes, I know…AMAZING!!!

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Banana Chocolate Chip Snack Bars – #FilltheCookieJar

As usual I had some over-ripe bananas on my counter waiting to be used and decided I would make some snack bars for the kids. They’ve been eating like crazy lately, not sure if they’re getting ready to hibernate for the winter or what is going on! It was also the perfect time to get my recipe ready for this month’s Fill the Cookie Jar. Our theme this month was Christmas / Holiday. While these bars don’t have peppermint, red or green, they’re the perfect treat to snack on while you’re decorating!

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Creamy Lime Bars – #FilltheCookieJar

I’ve missed the last few #FillTheCookieJar reveals, so I’m happy to be able to participate this month. The theme of this month’s Fill the Cookie Jar group is SUMMER! There’s so many possibilities with this theme that I had a hard time narrowing down a recipe. I started searching for something with limes since I had bought a two-pound bag to make margarita base, but then found this recipe for Creamy Lime Bars. Perfect!

I made the bars for my office’s “Grill & Fill”. It’s a little picnic to kick off the summer season and we get propane tanks filled for a great price. Just one of the perks of my new job! Everyone loved them and I had to steal one to save for my husband to be a taste-taster. They were creamy, the perfect amount of sweetness with the vanilla wafer crust and full of lime flavor. They almost reminded me of a margarita. I’ll definitely be making them again!

Creamy Lime Bars - #FilltheCookieJar | Join Us, Pull up a Chair

20 vanilla wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/2 stick unsalted butter, cold and cut into small cubes.
8 oz low-fat cream cheese, softened at room temperature
1 cup sugar
2 eggs, room temperature
1 1/2 tsp vanilla extract
2 Tbsp flour
3 Tbsp grated lime zest, divided
1/4 cup fresh lime juice
1/4 tsp baking powder

Preheat your oven to 350 degrees. Line a 8 inch square baking pan with aluminum foil, leaving an overhang to make handles. Lightly spray with non-stick cooking spray and set aside.

Combine the crushed vanilla wafers, 1/2 cup flour and brown sugar. Using a pastry knife, cut in the cold butter until the mixtures resembles coarse crumbs. Press the mixture into the bottom of the prepared pan and bake for 15 minutes.

While the crust is baking, cream together the cream cheese and sugar with a hand mixer until well blended. Add in the eggs one a time, then the vanilla, flour and baking powder. Stir in 1 tablespoon of zest and the lime juice. Pour this mixture over the crust.

Return to the oven and bake for another 25 to 30 minutes. Cool completely. Cover and refrigerate for at least 2 hours, overnight is better. When ready to serve, remove from the pan and cut into squares. Spring the remaining lime zest over the bars. Store any leftovers in the refrigerator.

Source: Our Best Bites

Be sure to check out all the other “Summer” Fill the Cookie Jar recipes in the link below!

Caramel Delight Bars

I had originally planned to make these bars for May’s Fill the Cookie Jar group but with Cooper being sick and spending some time in the hospital, I didn’t get a chance. I finally made them over the weekend and they were so good! So some of you might know these as samoas that the Girl Scouts sell, but I’ve only know them as caramel delights. I love being able to make a knock-off version at home and these didn’t disappoint! You can’t go wrong with dark chocolate, coconut, caramel and a shortbread cookie. YUM!!

Caramel Delight Bars | Join Us, Pull up a Chair

Cookie base :
1/2 cup sugar
3/4 cup unsalted butter, softened at room temperature
1 egg
1/2 top vanilla
2 cups flour
1/4 tsp salt

Toppings:
3 cups shredded sweetened coconut
12 ozs chewy caramels, unwrapped
1/4 tsp salt
3 Tbsp whole milk or heavy cream
10 ozs dark chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan and set aside. To make the cookie base, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. At low-speed, add in the flour half cups at a time until the mixture is crumbly. Press the dough into the prepared pan into an even pan. Bake for 20-25 minutes or until the base is set and the edges are lightly browned. Cool completely.

While the base is cooling, drop the oven temperature to 300 degrees. Spread the coconut on a large baking sheet lined with parchment paper. Toast for 20 minutes, stirring every 5 minutes until that coconut is golden. Place the baking sheet in a wire rack to completely cool.

Place the unwrapped caramels in a large bowl that is microwave safe. Add in the milk and salt. Cook on high in that microwave for 3-4 minutes, stir occasionally to help the caramels melt. Once the caramel is melted, fold in the toasted coconut with a spatula. Drop dollops of the coconut caramel over that cookie base and spread evenly. Let topping set until it’s cooled.

Once the topping had cooled, remove from pan and place on a large plate. Cut 30 bars using a pizza cutter.

Melt the chocolate chips in a small bowl. I had morsels and needed to add a teaspoon of coconut oil to thin it out. Dip the bottom of each bar into the chocolate and place on a piece of parchment paper. Continue until all bars have been dipped in chocolate. Transfer the remaining chocolate to a sandwich baggie and snip the corner. Drizzle the bars with the chocolate. Store the bars in the refrigerator until they’re ready to be served.

Source: Nutmeg Nanny

Maple Syrup Bars – #FilltheCookieJar

It’s time to Fill the Cookie Jar! The theme of this month’s challenge was cookies that remind you of spring or Easter. I decided to go with Maple Syrup Bars. I know you’re wondering why I chose these when maple is more of a fall flavor, but the first signs of spring in eastern Pennsylvania are always the plastic jugs hanging from maple trees. I remember going on a field trip to one of our local parks to learn all about maple syrup magic. It was so interesting to how you can take the sap from a maple tree boil it down in an evaporator to make syrup. There’s nothing like fresh maple syrup from local trees!

So back to these bars, they’re gooey, sticky and so good! They remind me a little of pecan pie, the walnuts rise to the top and in between the top and the crust is this delicious filling.

Maple Syrup Bars | Join Us, Pull up a Chair

For the crust:
1/2 cup butter, softened
1/4 cup brown sugar, packed
1 cup flour

For the topping:
1 cup real maple syrup
3/4 cup brown sugar, packed
1/2 cup walnuts, chopped
1/4 cup unsalted butter
2 eggs
2 Tbsp flour
pinch of salt

Preheat your oven to 350 degrees. Line a 8 inch baking pan with parchment paper and set aside. In a medium bowl, combine the crust ingredients until the mixture becomes crumbly. Press into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.

For the topping, combine the maple syrup, brown sugar and walnuts in a small saucepan. Bring to a boil and then reduce the heat and allow to cook for 5 minutes. Removed from the heat and stir in the butter until it is melted.

Beat the eggs, flour and pinch of salt until the mixture is completely smooth. Pour the egg mixture into the maple syrup mixture and stir to combine. Pour this over the crust and return to the oven for 25 to 30 minutes. The top of the bars should be set. Allow to cool completely before cutting.

Source: Simple Stacie

Click on the link below to see all the recipes for this month’s Fill the Cookie Jar!

Peach Yogurt Crumb Pie Bars – The Secret Recipe Club

It’s one of my favorite times of the month – Group B’s reveal of the Secret Recipe Club! This month, I was assigned An Affair from the Heart….ironic since I was Michaela’s assignment last month. I had a hard time narrowing down a recipe this month – there were so many choices. I was planning to make shrimp pad thai wonder pot, but I needed more ingredients than I thought…..so I decided to go strawberry cream cheese crumb pie bars, but changed it up a bit.

I changed out the strawberries for peaches and the sour cream for greek yogurt. I had the yogurt for another recipe but figured it would be a good substitute for the sour cream. It made a great dessert for my Mother’s Day dinner (yes, I’m blogging about this the night before a reveal). Everyone enjoyed it and I’m definitely going make it again, but stick with the original recipe and see how it comes out.

1 stick unsalted butter, melted and cooled to room temperature
1 1/2 cup flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
20 oz can of peach pie filling
1/2 cup plain Greek yogurt
1/4 cup sugar
1 Tbsp flour
1 egg
1/2 tsp vanilla

Preheat oven to 375 degrees. Line a 8×8 baking pan with parchment paper and spray with non-stick cooking spray.

In a medium bowl, combine the flour, brown sugar, baking soda, baking powder and salt until well mixed. Pour the melted and cooled butter into the dry mixture to create the crust. The dough will be crumbly. Firmly press  3/4 of the crust into the bottom of the baking pan. Set aside.

In another bowl, combine the yogurt, sugar, flour, egg and vanilla. Pour the mixture over the crust and spread evenly. Spoon the pie filling over the yogurt layer and swirl slightly to mix the yogurt and pie filling.

Sprinkle the remaining crust on the top. Bake for 25 to 30 minutes or until the top is golden brown. Allow to cool for 10 minutes a wire rack and then transfer to the refrigerator to cool completely. Cut into pieces and serve. Keep leftovers in the refrigerator for up to 3 days…though I’m not sure they’ll last that long!