blondies

Layered peanut butter chocolate brownie bars

/ Melissa (I Crashed the Web) / 4 Comments

I know, I know – I’ve been on a peanut butter chocolate kick lately. It started with the Peanut Butter Cookie Dough Cheesecake Bars, then with the cookies, and now these. But THESE I assure you are worth it. If you’re a fan of fudgey brownies and creamy peanut butter – all combined – then you MUST MUST MUST make these. I made them a few times, experimenting with a few different things, but I think this is the perfect combination. They are addicting, rich and sinful – so make sure you have some friends to share these with!

Layered peanut butter chocolate brownie bars

Layered peanut butter chocolate brownie bars

Inspired by this recipe.

Here’s what you need:

for the peanut butter layer 

  • 1 1/2 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 10ish mini Reese’s peanut butter cups

for the brownie layer

  • 3 ounces semi-sweet baking chocolate
  • 3/4 cup butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 1 cup flour
  • 1 cup chopped Reese’s peanut butter cup (or other peanut butter candy – feel free to use festive peanut butter M&Ms – I used spring ones in one version of this)

Here’s what you do:

  1. Preheat your oven to 350F. Prepare a 9×13 baking dish – I lined with foil and sprayed with my Pam non-stick cooking spray.
  2. First, make the peanut butter layer: Mix together the peanut butter, sugars and egg until smooth. Press into the bottom of the prepared baking dish. Make sure to press well – do not leave it loose or it could crumble after baking. Lightly press Reese’s cups (not chopped) on top of layer, evenly throughout.
  3. Then, make the brownie layer: Melt the baking chocolate and butter together in a saucepan (or microwave-safe bowl – if you microwave,  nuke for about 45 seconds, checking and stirring often until completely melted and smooth). Once melted, gradually add in sugar, then vanilla, then eggs. Then, carefully mix in the flour. Once combined, pour the batter into the pan over the peanut butter and Reese’s layer spread layer evenly to the edge of the pan. Sprinkle chopped Reese’s on top.
  4. Bake about 35-38 minutes until the top is slightly cracked around. Cool completely before cutting.

Layered peanut butter chocolate brownie bars

Peanut Butter Heath Bar Blondies

/ Melissa (I Crashed the Web) / 2 Comments

I must be on a peanut butter and chocolate baking kick lately. Or maybe I always have been? Anyway, if you’re a fan of peanut butter cookies, cookie bars, and chocolate, these bars are for you. That’s right – no fancy introduction needed for these bad boys. Just make them for the peanut butter cookie lover in your life and I promise he or she won’t be disappointed!

peanut butter heath bar blondies - icrashedtheweb

Peanut Butter Heath Bar Blondies (from my Magnolia cookbook)

Here’s what you need:

For the cookie bars: 

  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups smooth peanut butter
  • 2 3/4 cups sugar
  • 3 large eggs, room temp. (I used Egg Beaters because that’s what I had on hand and they came out fine!)
  • 2 Tbs vanilla
  • 3 cups self-rising flour

For the topping:

  • 1 1/2 cup peanut butter chips
  • 1/3 cup heavy cream
  • 1 cup  coarsely Heath bar bites (they sell them with the chocolate chips)
  • 1/2 cup finely chopped unsalted peanuts

Here’s what you do:

  1. Preheat your oven to 325 and grease a 12 x 18 jelly roll pan.
  2. Beat butter and peanut butter until fluffy.  Add in the sugar & mix until smooth.
  3. Add eggs and vanilla. Beat thoroughly.
  4. Gradually add the flour, 1/2 cup at a time, and mixing well after each admission. Mix until well incorporated.
  5. Spread batter evenly in pan and bake for 25-30 minutes or until edges start to brown.  Cool to room temp.
  6. Make the topping: In a small saucepan over medium heat, melt the peanut butter chips and the cream until smooth.  Pour the mixture over cooled blondies.  Sprinkle with heath bar and peanuts.

Variations: I also made some with semi-sweetened chocolate chips melted (instead of peanut butter, as well as chopped up peanut butter cup (instead of Heath bar bites)

peanut butter heath bar blondies - i crashed the web

Some questions for you:

  • Are there any nut butters you don’t like? Which have you tried? I’ve never tried cashew butter! But I do like peanut butter, sunflower butter (or sunbutter) and almond butter. And cookie butter – does that count as a nut?
  • What other topping would you put on these bars besides peanut butter or chocolate? I’m wondering how white chocolate would taste. I know I would like them (I like white chocolate Reese’s!) but not sure how others may enjoy them.
  • What’s a new cookie bar recipe you’ve tried recently? I need some new ones to try!

 

Snickerdoodle Blondies

/ Melissa (I Crashed the Web) / 1 Comment

I always forget about snickerdoodles. When it comes time to baking, and baking cookies in general, they are typically the last cookie to cross my mind. Why? I don’t know, but they are often the neglected cookie in my life. That’s why, when I tagged a few blondie recipes to share with B and he suggested I make the snickerdoodle ones, I got excited to try them out. And I’m glad I did – they came out soft, chewy, and SO GOOD. Almost like a coffee cake. YUM! Another keeper.

snickerdoodle blondies

Snickerdoodle Blondies

Adapted from Dozen Flours

Here’s what you need:

  • 2 ½ c all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (2 sticks) unsalted butter, room temperature (I used one stick lowfat butter)
  • 2 eggs (I used 1/2 c Egg Beaters)
  • 1 tablespoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 1 ½ c cinnamon chips * (you can buy these at some stores or online, but I made mine using Bright-Eyed Baker’s recipe)

Here’s what you do:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
  2. Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
  3. Beat the butter and brown sugar on medium speed until light and fluffy. Add the eggs and vanilla and beat until completely combined.
  4. Turn the speed down and gradually add the flour mixture until just combined.
  5. Add in cinnamon chips.
  6. Spread the dough evenly into the pan
  7. Combine the sugar and cinnamon and sprinkle evenly over top of the batter.
  8. Bake for 25-30 minutes until toothpick inserted into batter comes out clean. Cool before cutting.
  9. Enjoy! These are great right out of the oven (and somewhat mushy) and even a day or so later (more cakelike). Store in an airtight container at room temperature.

snickerdoodle bars

Chocolate Chip Caramel Bars

/ Melissa (I Crashed the Web) / 3 Comments

I looooove caramel and chocolate. Yum yum yum. Chocolate and caramel, in my opinion, is one of the most heavenly flavor combinations, in addition to peanut butter and chocolate of course!

B and I had a few people over for the Super Bowl this year. Last year I got all festive and made adorable football brownie sandwiches – but this year I decided  I just wanted something sweet and found some recipes for chocolate chip caramel cookies.

I opted for a simple chocolate chip caramel bar recipe and they definitely were a hit; almost the whole pan was gobbled up immediately! I can’t wait to make them again or try another variation of this recipe.

caramel chocolate chip cookies

Chocolate Chip Caramel Cookie Bars

(modified from Two Peas and their Pod‘s salted caramel cookies)

Here’s what you need:

  • 2 1/8 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter, melted and cooled to room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, or 1/2 c of Egg Beaters ( I used Egg Beaters)
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 10 ounces caramel candy squares, unwrapped
  • 3 tablespoons heavy cream
  • Sea salt, for sprinkling over caramel and bars

Here’s what you do:

  1. Preheat oven to 325. Spray a 13×7 pan with nonstick cooking spray. 
  2. In a medium bowl, combine flour, salt, and baking soda and set aside.
  3. Using an electric mixer, combine melted (and cooled) butter,brown sugar and white sugar.
  4. Add the eggs and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips. 
  5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan.
  6. In a large microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave caramels on until melted and stop to stir about every 20-30 seconds. The whole process took about 2.5 minutes in the microwave for me.  
  7. Pour hot caramel over the cookie dough in the pan.
  8. Spread remaining cookie dough over caramel layer.  The caramel will be sticky, so I found it easy to divide remaining dough into four chunks, flatten chunk somewhat and place in each corner.
  9. Bake cookie bars for 30-35 minutes or until the top of the bars are light golden brown.  Cool bars on a wire rack. Serve – and enjoy!

caramel chocolate chip cookies

Peanut Butter Chocolate Chip Oreo Bars

/ Melissa (I Crashed the Web) / Leave a comment

Last weekend, B and I went camping with a few friends. Each person was in charge of bringing a specific food item, and in addition to bringing lunch for Saturday, we were slated to also share in bringing dessert. In fact, next to desserts, the list read, “Snacks & Desserts – Everybody bring some, but I have high expectations for Melissa’s desserts.”  Yipes! So the pressure was on. So not only did I bring the AMAZING cookie dough balls  (which were a hit) – but also decided to bring some Peanut Butter Chocolate Chip Oreo cookie bars! Who doesn’t like peanut butter AND Oreos?

peanut butter chocolate chip oreo cookie bars

Peanut Butter Chocolate Chip Oreo Bars

(Inspired by Picky Palate)

Here’s what you need:

  • 1 stick butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg (per usual, I used 1/4 c. Egg Beaters)
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 c mini chocolate chips
  • 1/2 c peanut butter chips
  • 2 cups mini Oreos

Here’s what you do:

  1. Preheat oven to 350 degrees. Spray an 8×8 inch baking dish with nonstick cooking spray.
  2. Cream together butter, sugar and brown sugar and peanut butter. Mix well.
  3. Add egg and vanilla; continue to mix.
  4. Add flour, baking soda and salt to wet ingredients, and combine until a sticky yet firm dough forms.
  5. Add chips and mini Oreo cookies and stir lightly with a spatula so the Oreos don’t crumble.
  6. Transfer dough to prepared baking dish. Dough will be sticky – I had to use my hands to spread it out on the baking dish.
  7. Bake for 30-35 minutes or until golden brown and cooked through.
  8. Cool before cutting. Serve with milk – or if you’re like me, bring on your next camping trip because they definitely traveled well!
peanut butter chocolate chip oreo bars!

it almost looks like a square pizza!

Oreo peanut butter chocolate chip cookies

Ready to enjoy!