If you’ve been reading my blog for any amount of time, you know I don’t like to cook, but I do like to bake.
I also have a huge sweet tooth.
That’s why today’s post is all about easy and tasty dessert bars! I’ve linked five of my favorite dessert bar recipes below. Have one I should try? Let me know in the comments!
Maple butter blondie. These look so good! Since it’s winter, I think you can get away with this maple-flavored treat.
10-minute magical chocolate almond butter superfood seed bars from Half Baked Harvest. Not only are they made with great ingredients, but they taste wonderful too! Mine didn’t turn out as pretty as the picture (and I used regular chocolate chips instead of vegan) but they were a hit! Check out her page, she has lots of great recipes (and photos and videos!).
Gooey chocolate-chip sandwich bars. I’ve said this before and I’ll say it again. CHOCOLATE CHIP COOKIES ARE MY FAVORITE. I could seriously eat them every day.
No-bake biscoff marshmallow chocolate bars. These are so easy to make and come together in less than five minutes!
Funfetti gooey bars from Crazy for Crust. These would be so great for a birthday party.
All of these recipes are basically fool-proof and create Instagram-worthy bars every time. Share your finished product with me! @mileswithmeghann
I plan on making some later today while I enjoy a snow day off from teaching.
Betty Crocker Ultimate Chocolate Chip Cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
Heat oven to 375F
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Pour a big glass of milk and eat up! & don’t forget to share 😉
Just in time for Easter! This recipe is pretty simple to make, can be prepped ahead of time and is delicious (and a little indulgent). Hope you all enjoy it!
If you’ve been reading the blog for any time now, you know what I have a huge sweet tooth. I’m a strong believer that sweets and desserts are fine in moderation.
Cheesecake is one of my all-time favorite desserts and strawberries are the perfect fruit (they go great with basically everything).
With spring and summer coming up, I thought it would be the perfect time to share this delicious strawberry cheesecake recipe. Enjoy!
I love parties and hosting. From the food, the friends and fellowship, I love hosting others in our home or even planning parties elsewhere.
The great thing about daytime parties (my favorite time is 2 p.m.) is they are a breeze to throw together! You don’t need a full meal, just something sweet to nibble on. So I’ve rounded up some of my favorite ideas and recipes to help make your next daytime party a hit. Enjoy!
- Chocolate Cake, prepared (I used ½ of a 9×13 devils food box cake)
- Chocolate Frosting (amount depends on moistness of cake. I used two big spoonfuls. See video)
- 2 boxes Premium white chocolate ( I used Baker’s brand)
- cake pop sticks
- Add cake to a large bowl.
- Crumble until it resembles fine crumbs
- Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.
- Use your hands to incorporate the frosting into the cake crumbs.
- Use a mini ice cream scoop and scoop out two balls of cake mixture.
- Roll the mixture into a tight ball and place on a plate.
- Repeat until all the cake mixture has been rolled into balls.
- Melt 2-4 ounces of white chocolate in the microwave.
- Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.
- Freeze for about 20 minutes.
- Meanwhile prepare all of your decorating supplies.
- Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.
- Remove cake balls from freezer.
- Dip cake balls carefully into the chocolate until covered.
- Let the excess chocolate drip off. Swirl and tap gently if needed.
- Add the sprinkles while the chocolate is still wet. It will harden quickly.
- Stick the decorated cake pop into a styrofoam block to finish setting.
- Place into the freezer to speed up setting time.
GLUTEN-FREE CHOCOLATE-STRAWBERRY PARFAIT
1 container (5.3 oz) strawberry Greek yogurt
1/4 cup Chocolate Chex™ cereal
1/4 cup chopped fresh strawberries
Place half of the yogurt (about 1/3 cup) in bottom of 8-oz glass or small canning jar. Sprinkle half of cereal over yogurt in glass, then sprinkle with half of the chopped strawberries.
Top with remaining yogurt, cereal and strawberries.
Presentation/Garnish: Top parfait with mini chocolate chips for added indulgence.
Substitution: Swap Vanilla Chex™ cereal for the Chocolate Chex™ cereal, if desired.
Healthy: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.