Whip up a pan of Mocha Cinnamon Brownies for a quick dessert! These brownies are fudgy and delicious, with hints of cinnamon and coffee.

Do you like delicious, fudgy brownies? You know… the kind that by eating them seem to cure all the world’s problems? If you do, then I’m sure you’ll enjoy these Mocha Cinnamon brownies!

The recipe originated on a TV show called “Chopped”, and found it in a cookbook I had that was published quite a few years ago. These brownies are really good and I hope you’ll try them!

I slightly tweaked the original recipe to add a bit more coffee and cinnamon, and we loved the result! These are dense, fudgy brownies that are deeply chocolate-flavored, but with a subtle back taste of cinnamon and mocha.

Mocha Cinnamon Brownies are simple to make in a short amount of time, so be warned! Before you know it, you’ll be serving them or stuffing your face with this decadent dessert. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Brownie Batter

This recipe is a bit unique to me because the technique used to make the batter is quite different than the way I “normally” do it for my other brownie recipes!

It’s actually quite easy, though. Place butter, sugar, cocoa powder, instant coffee, vanilla extract, cinnamon and salt into a medium-sized saucepan.

Turn the heat to MEDIUM, then cook, stirring often, until the butter melts. As the butter melts and you stir, the ingredients will all become combined.

Let It COOL

Once the mixture has been fully combined, remove the pan from the heat source. Set the pan aside and let the batter cool until it has become WARM, but not hot.

This will usually take about 10 minutes (or a little less if you keep stirring). You want the batter only slightly warm when you add the eggs.

Why? If the batter is too hot, the eggs will “scramble” as they are added, and you absolutely do NOT want that!

Finish The Brownie Batter

Stir or beat in the eggs, ONE AT A TIME. Continue mixing after each addition, until the batter is smooth with a bit of a glossy shine to it.

Add the flour to the batter and stir until it has been combined with the rest of the batter. Now the brownie batter is ready for baking!

Ready, Set… Bake!

Pour the brownie batter into the previously buttered baking pan. Place the pan of mocha cinnamon brownies on a middle rack in a preheated oven.

Bake at 325°F. for about 20-25 minutes, or until the brownies are set. Oven temps can vary widely, so keep an eye on them.

To check for doneness, insert a toothpick into the middle of the brownies. If it comes out clean, the brownies are ready.

Time For Some Mocha Cinnamon Brownies!

Remove the pan of brownies from the oven and transfer the pan to a wire rack. Let the mocha cinnamon brownies cool to room temperature in the baking pan before cutting and serving.

When cooled, cut the brownies into 12 bars, and then serve these delicious treats! Cover any leftovers well with plastic wrap or in an airtight container.

The mocha cinnamon brownies can be stored (covered) on the countertop for up to 2-3 days (if they’re not all gobbled up by then). They’re delicious, dense, and filled with chocolate flavor!

I hope you have the opportunity to make these mocha cinnamon brownies for yourself or for those you love. You’re going to like them, I’m sure!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes For BAR COOKIES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious bar cookie recipes for you to enjoy, including:

• Lemon Bars
• Blackberry Pie Bars
• Butterfinger Bars
• Frosted Pumpkin Bars

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: “The Chopped Cookbook”, page 229, published by Clarkson Potter in 2014 for Television Food Network, G. P.

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Mocha Cinnamon Brownies

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Whip up a pan of Mocha Cinnamon Brownies for a quick dessert! These brownies are fudgy and delicious, with hints of cinnamon and coffee.

Category: Dessert, Snacks

Cuisine: All Cuisines

Keyword: mocha cinnamon brownies

Servings: 12 brownies

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 12 Tablespoons butter =1½ sticks + more for greasing pan
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 2½ teaspoons instant coffee
• 1 teaspoon vanilla extract
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ⅓ cup all purpose flour

US Customary - Metric

Instructions

1. Preheat oven to 325℉. Use additional butter (about 1 T.) to butter bottom and sides of 9"x9" square baking pan.

2. Place butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and salt into a medium saucepan. Turn heat to MEDIUM. Cook, stirring often, until butter melts and ingredients are combined.

3. Remove pan from heat source. Set aside. Let batter cool until WARM, but not hot (about 10 minutes). You want batter only slightly warm before you add eggs.

4. Stir or beat in eggs, one at a time. Continue mixing until batter is smooth with a slight glossy shine. Add flour; stir until combined

5. Spread batter in buttered pan. Place pan on middle rack in preheated oven. Bake at 325°F. for 20-25 minutes, or until brownies are set. To check for doneness, insert a toothpick into middle of the brownies. If it comes out clean, they're done.

6. Remove brownies from oven; transfer pan to a wire rack. Let brownies cool to room temp. (in pan) before cutting into 12 bars and serving. ENJOY! *Store leftovers in airtight container on countertop.

Nutrition Facts

Mocha Cinnamon Brownies

Amount Per Serving (1 brownie)

Calories 203 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 61mg20%

Sodium 152mg7%

Potassium 109mg3%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 17g19%

Protein 3g6%

Vitamin A 395IU8%

Vitamin C 0.01mg0%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make a dozen Chocolate Chip Swirl Bars in about 30 minutes! Be warned! These delicious, simple bar cookies are so good, they’re dangerous!

Do you enjoy warm chocolate chip cookies? Well, I sure do! If you enjoy them as much as I do, I’m positive you’re going to love these chocolate chip swirl bars! The bar cookies are filled with chopped pecans (or walnuts), and a layer of chocolate chips are swirled through the batter after a minute or two of baking. They are so good!

I originally found this recipe in one of my old cookbooks that was published way back in 2005. The recipe is super simple to prepare, and the results are outstanding! Chocolate Chip Swirl Bars are a decadent treat, that take only about 10 minutes prep to get into the oven. The rest is about 20 minutes of baking time, and then you get to enjoy one (or seven!) of these yummy dessert bars! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Bar Cookie Dough

First thing you’ll need to do is preheat your oven to 375°F. and spray an 8″x8″ square baking pan with non-stick spray. The dough doesn’t take long to prepare, so you will want your oven hot and ready to go, once it is made. Now you’re ready to mix up the dough for these chocolate chip dessert bars!

Sift together flour, baking soda and salt into a Medium sized bowl, then set the bowl aside. In a separate Large bowl, use an electric mixer to beat softened butter, granulated and brown sugars, vanilla extract and water together until fully combined.

Once combined, use the electric mixer to beat an egg and the flour mixture into the dough, a little at a time, until incorporated. Remove the mixer, and STIR chopped pecans (or walnuts) into the dough until they’re incorporated.

Getting Ready To Bake

Evenly spread the dough into the prepared baking pan. Sprinkle the chocolate chips over the entire surface of the dough. Now you’re ready to bake the chocolate chip swirl bars! See how easy it was to get them ready to bake?

Bake The Chocolate Chip Swirl Bars

Place the baking pan into a preheated 375°F. oven and let them bake for ONLY 2 minutes. Remove the pan from the oven and quickly take a butter knife and run it through the dough, creating marbleized “swirls” throughout the dough in the pan.

After creating swirls of softened chocolate chips, put the pan back into the hot oven, and continue baking for 16-18 minutes longer. When done, the top of the chocolate chip swirl bars will be nicely browned, and a toothpick inserted into the top middle should come out free of dough batter (clean).

Remove the pan from the oven once done, and transfer it to a wire rack to cool. The chocolate chip swirl bars will slice easier once they have had several minutes to cool, so make sure to let them “rest” a bit.

Serve The Chocolate Chip Swirl Bars

We enjoy these cookie bars best when served slightly warm, but if you prefer them hot OR at room temperature, that is your choice. Either way, when you’re ready to serve, slice the bars into 12 pieces. However, when served warm, the chocolate chips will still be ooey gooey and delicious (just sayin’)!

Serve and enjoy these decadent treats. IF you have any leftovers (notice I said “IF”?), they can be wrapped tightly or placed in a freezer bag or airtight container and frozen for use at a later date. YUM!

I hope you have the chance to make these yummy dessert bars for those you love. They’re REALLY delicious! Thanks for stopping by today, and I hope you can come back soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you in all you do.

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of amazing bar cookie recipes for you to enjoy, including:

• Blackberry Pie Bars
• Frosted Pumpkin Bars
• JB’s Best Brownies
• Lemon Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Betty Green, in “Church Suppers”, page 351, published by Black Dog & Leventhal Publishers in 2005

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Chocolate Chip Swirl Bars

Prep Time

12 mins

Cook Time

18 mins

Total Time

30 mins

 

Make a dozen Chocolate Chip Swirl Bars in about 30 minutes! Be warned! These delicious, simple bar cookies are so good, they're dangerous!

Category: Bar Cookies, Dessert

Cuisine: American

Keyword: chocolate chip swirl bars

Servings: 12 bars

Calories Per Serving: 272 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup + 2 teaspoons all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 8 Tablespoons butter, softened = 1 stick or ½ cup
• 6 Tablespoons packed brown sugar
• 6 Tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon water
• 1 large egg
• ½ cup chopped pecans (or walnuts)
• 6 ounces semi-sweet chocolate chips

US Customary - Metric

Instructions

1. Preheat oven to 375°F. and spray an 8"x8" square baking pan with non-stick spray.

2. Sift together flour, baking soda and salt into a medium bowl; set bowl aside. In a separate large bowl, use electric mixer to beat butter, granulated and brown sugars, vanilla and water together until combined. Add egg and reserved flour mixture to the dough, a little at a time, beating until incorporated. STIR chopped pecans (or walnuts) into the dough until incorporated. Evenly spread dough into baking pan. Evenly sprinkle surface of dough with chocolate chips.

3. Place pan with dough into 375°F. oven and bake dough for ONLY 2 minutes. Remove pan from oven. Take a butter knife and run it through the dough, creating marbleized "swirls" throughout the dough. Put the pan back into oven; continue baking 16-18 minutes longer. Bars should be nicely browned, and a toothpick inserted into the top should come out free of dough (clean). Transfer pan to a wire rack to cool before attempting to slice.

4. When you're ready to serve (warm or room temperature), slice into 12 bars. Serve and enjoy! NOTE: If you have leftovers, they can be wrapped or placed in a freezer bag or airtight container and frozen for later use.

Nutrition Facts

Chocolate Chip Swirl Bars

Amount Per Serving (1 (1/12 of total))

Calories 272 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 36mg12%

Sodium 212mg9%

Potassium 130mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 17g19%

Protein 3g6%

Vitamin A 264IU5%

Vitamin C 0.1mg0%

Calcium 25mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

If you love the flavor combo of chocolate and peanut butter, I think you’ll enjoy these delicious chocolate peanut butter BROWNIES!

The peanut butter taste is not too strong, and it perfectly blends with the fudgy chocolate flavor in these yummy dessert bars!

With only 10 minutes of hands-on prep, you can have a big ol’ pan of yummy tasting brownies in the oven before you know it. Chocolate peanut butter brownies can be eaten unfrosted OR frosted

I’ve included a recipe for a delicious chocolate frosting (in the printable recipe card) for your convenience. Here’s how easy these brownies are to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Brownie Batter

Measure peanut butter, softened butter, brown sugar and granulated sugar into a large mixing bowl. Cream ingredients together using an electric mixer on High speed until fully blended.

Turn the mixer down to Medium speed, and add vanilla extract and 4 eggs, ADDING EGGS ONE AT A TIME. Beat the ingredients very well after each egg is added.

Once done, the chocolate peanut butter brownie batter will be fairly thick.

Stir cocoa powder, flour, salt, chocolate chips and chopped peanuts into the brownie batter until well combined. Now the brownies are ready to be baked!

Ready To Bake!

Lightly grease a 9″ x 13″ baking pan and then spread the batter evenly in the pan. Place the pan of chocolate peanut butter brownies on the center rack of a preheated 350°F. oven.

Bake at 350°F for 15-20 minutes, or until a toothpick inserted deep into the center of the brownies comes out clean. The top of the brownies should also feel firm once done.

If You Like “Unfrosted” Chocolate Peanut Butter Brownies

Remove the pan from the oven, and cut the brownies into 24 portions while still hot. Let them cool  to room temp (still in the pan) after slicing, before serving.

If you enjoy the chocolate peanut butter brownies UNFROSTED, simply let them cool completely. Transfer them from the pan to a serving plate, and serve.

If You Like “Frosted” Chocolate Peanut Butter Brownies

If you prefer chocolate frosting on brownies, you can make it while the brownies cool. It’s EASY! I’ve included the printable recipe below, but here are the basics. 

Melt butter in a saucepan on low heat. Add cocoa powder, and stir it in, until blended with the melted butter. Stir in salt, vanilla, and ¼ cup of milk, stirring by hand until combined.

Add powdered sugar, and stir well. If necessary add a bit more milk until the frosting becomes smooth and slightly pourable.

Poke holes in the tops of the brownies, then immediately pour the chocolate frosting evenly over the surface. The frosting will cover the top and sink into the holes in each brownie. 

Let the frosting become firm before slicing and transferring the brownies out of the baking pan to a serving plate. Serve, and enjoy these decadent dessert bars.

I really hope you enjoy these delicious brownies! They taste wonderful, and I hope you (and those you love) like them as much as we do.

Thanks for taking the time to stop by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a great day!

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious bar cookie recipes to enjoy, which include:

• Lemon Bars
• Mocha Cinnamon Brownies
• Frosted Pumpkin Bars
• Blackberry Pie Bars
• Irish Cream Layered Brownies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source for brownies: “Mollie Katzen’s Vegetable Heaven”, page 204, published in 1997 by Tante Malka, Inc.
Original recipe source for frosting: my Mom’s frosting recipe for chocolate cake

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Chocolate Peanut Butter Brownies

Prep Time

10 mins

Cook Time

15 mins

Resting Time (inactive cooling time)

30 mins

Total Time

55 mins

 

Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

Category: Desssert

Cuisine: American

Keyword: chocolate peanut butter brownies

Servings: 24

Calories Per Serving: 260 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Brownie Batter:

• 1 cup creamy peanut butter (not natural)
• 1 stick butter (½ cup), softened
• 1 cup light brown sugar (packed)
• ½ cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all purpose flour
• 1¼ cups semisweet chocolate chips
• ½ cup cocktail peanuts finely chopped

For Chocolate Frosting (if using):

• 6 Tablespoons butter (3/4 stick)
• 4 Tablespoons unsweetened cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 12 ounces powdered sugar
• ¼ cup low-fat milk (1%) more if necessary to thin frosting

Instructions

1. Preheat oven to 350°F. Lightly grease a 9x13 baking pan.

2. Measure peanut butter, butter, brown sugar and granulated sugar into large mixing bowl. Cream ingredients using electric mixer on High until fully blended. Turn mixer to Medium; add vanilla and eggs, ADDING EGGS ONE AT A TIME. Beat well after each egg is added.

3. Remove beaters. Add cocoa, flour, chocolate chips and peanuts to batter; stir by hand until fully incorporated into thick batter.

4. Spread batter evenly in prepared pan. Place pan on center rack of oven. Bake at 350°F. for 15-20 minutes, or until a toothpick inserted deep into the center of the brownies comes out clean. The surface of the brownies should feel firm.

For UNFROSTED Brownies:

1. Remove pan from oven. Cut brownies into 24 servings while still hot. Let cool (still in pan) to room temp. after slicing, before removing from pan and serving.

For FROSTED Brownies:

1. Slice brownies while still hot. To make frosting: Melt butter on low heat in medium saucepan. Remove from heat. Add cocoa powder; stir well, then add salt, vanilla, and ¼ cup of milk, stirring by hand until combined. Add powdered sugar, and stir well. If necessary add a bit more milk until the frosting becomes slightly pourable. When fully combined, poke holes in the top of the brownies, then pour frosting over the surface to cover. Let frosting become firm, before removing brownies from pan and serving.

Recipe Notes

NOTE: Caloric calculation is for UNFROSTED brownies (260 per serving). If using frosting included in recipe card, the caloric content of each brownie will be approx. 344 calories per serving.

ALSO... if you are using non-salted peanut butter in the brownies, add ¼ tsp. to the brownie batter.

Nutrition Facts

Chocolate Peanut Butter Brownies

Amount Per Serving (1 brownie (1/24 of total))

Calories 260 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 42mg14%

Sodium 106mg5%

Potassium 223mg6%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 18g20%

Protein 6g12%

Vitamin A 167IU3%

Calcium 33mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!

If you’re on the lookout for a great tasting dessert bar or snack, I would love to recommend to you these butterscotch fudge krispy bars! I first tried them over 25 years ago when my sweet friend Dawn made a batch and shared them with our family. After my first bite I was hooked! They are absolutely delicious (and addicting, I might add).

I finally got around to making and photographing these yummy bars again, to share her fantastic recipe on my blog. So I whipped up a batch, and “forced” myself to enjoy several of them… you know for “quality control”! Luckily for us (and our waistlines), our oldest son had evacuated to our home as a precaution during the recent Oregon wildfires, so he definitely helped gobble them up, too! 

They are ALWAYS a huge hit, and I am happy to be sharing my friend’s easy recipe today. Here’s how to make ’em:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page.

How To Make Butterscotch Fudge Krispy Bars

In a large saucepan, cook butterscotch chips and peanut butter on LOW heat only until melted, stirring continually. Remove the pan from the heat. Pour in the crisped rice cereal immediately.

Stir well, to combine the ingredients. The mixture will be THICK. Just keep stirring until all the rice cereal is coated. While the mixture is still warm, divide it in half. Press HALF of the mixture into a well buttered or greased dish (use 8×8 dish if making as written, or a 9×13 dish for a double batch). Keep the other reserved half of this mixture in the saucepan, at room temp.

Use the back of a spoon to firmly press the mixture down into the pan to form a solid, dense layer. Set the pan with the krispy layer into the freezer to chill and solidify while you make the chocolate fudge layer.

Make The Chocolate Fudge Layer

Now it’s time to make the middle chocolate fudge layer. Use a double boiler for this step. No double boiler? Do this: Place a small pan with the chocolate chips on top of a larger pan (half full of gently boiling water) on the stove. The small pan will “rest” on top of the lightly boiling water of the larger pan. Be careful not to let any water from the bottom pan get into the chocolate chips or they will “seize up” (not good).

Stir the chocolate chips until they have fully melted, then remove the pan from the heat. Once the melted chocolate is off the heat, quickly stir in powdered sugar, butter and then water. Stir well, to melt the butter, and continue stirring until smooth.

Layer Fudge Filling And Then Butterscotch Krispy Mixture

Remove the dish with the krispy layer from the freezer, and immediately spread the chocolate fudge over the top. Use the back of a spoon, knife, or offset spatula to evenly spread the chocolate to fully cover the bottom layer.

Now take the reserved butterscotch krispy mixture, and carefully spread it over the fudge layer, fully covering the chocolate layer. Press this layer together to form a firm top layer. Now you have three distinct layers of butterscotch fudge krispy bars! Place the bars into a refrigerator to chill, until firm (about 30 minutes or so).

Time To Eat Some Butterscotch Fudge Krispy Bars!

Once the butterscotch fudge kripsy bars are fully chilled and firm, they can be cut into portions for serving. Crunchy, sweet, and flavored with chocolate, butterscotch and peanut butter, you’re gonna love them, and might regret not making a DOUBLE BATCH!!

This is such a yummy dessert (or snack). It’s truly hard to not devour them all! The bars hold their shape really well, and have amazing flavor! Store any leftovers, covered, at room temperature. They do not have to be refrigerated after they have been cut, and will stay wonderfully delicious for days!

I sure hope you will have the opportunity to make this dessert. I can’t say enough good things about these treats… they are an all around family favorite! Thank you for stopping by my blog today, and I trust God will bless you and those you love.

Looking For More Bar Cookie Recipes?

You can find all of my bar cookie recipes (and other desserts) in the Recipe Index, which is located at the top of the page. I have quite a few, including:

• Lemon Bars
• Chocolate Pecan Pie Bars
• Frosted Pumpkin Bars
• Blackberry Pie Bars

Don’t Miss A Recipe!

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: my friend Dawn Lindquist

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Butterscotch Fudge Krispy Bars

Prep Time

15 mins

Cook Time

0 mins

Refrigeration Time (inactive)

45 mins

Total Time

1 hr

 

Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!

Category: Dessert

Cuisine: American

Keyword: butterscotch fudge krispy bars

Servings: 16

Calories Per Serving: 204 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 ounces butterscotch chips
• ½ cup creamy peanut butter
• 4 cups puffed rice cereal , (i.e.) Rice Krispies

For Chocolate Fudge Layer:

• 6 ounces semi-sweet chocolate chips
• ½ cup powdered sugar
• 2 Tablespoons butter, softened
• 1 Tablespoon water

US Customary - Metric

Instructions

1. Layer #1-Butterscotch Krispy- In large saucepan, cook butterscotch chips and peanut butter on LOW heat until melted, stirring often. Remove pan from heat; add crisped rice cereal. Stir well, to combine until all cereal is coated. While warm, divide mixture in half. Press HALF of the mixture into a well buttered or greased dish, (setting aside other half of mixture in saucepan for later-Layer #3). Firmly press mixture down into dish to form solid layer. Set dish in freezer to chill/solidify.

2. Layer #2 Chocolate- Use double boiler OR place small pan with chocolate chips on top of larger pan (half full of gently boiling water) on stove. Small pan will "rest" on top of hot water in larger pan. Don't let water from the bottom pan get into chocolate chips. Stir chocolate until melted; remove pan from heat. Immediately stir in powdered sugar, butter and water, stirring until smooth. Remove dish with krispy layer from freezer; spread chocolate on top to fully cover.

3. Layer #3 Reserved Krispy Mixture- Take reserved butterscotch krispy mixture; spread it out to cover chocolate. Press krispy mixture together to form firm top layer. Chill bars in refrigerator until very firm (approx. 30 minutes).

4. Serve- Cut chilled bars into 16 servings (or 32, if doubling recipe), serve, and enjoy. Store leftovers (covered) at room temp.

Nutrition Facts

Butterscotch Fudge Krispy Bars

Amount Per Serving (1 bar)

Calories 204 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 5mg2%

Sodium 129mg6%

Potassium 121mg3%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 18g20%

Protein 3g6%

Vitamin A 525IU11%

Vitamin C 4mg5%

Calcium 10mg1%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

It’s easy to make Banana Chocolate Chip Bars (w/ cream cheese frosting) for those you love! They’re moist & delicious- you’re gonna love ’em!

Today I want to share with you a yummy recipe I use to make banana chocolate chip bars. I’ve made other recipes over the years, but this one is my “go to” now. I made a very slight “tweak” to a great banana bar recipe (CAN YOU SAY CHOCOLATE?), and have gotten rave reviews for these dessert treats ever since!

The addition of mini chocolate chips, plus using 4 ripe bananas and sour cream in the batter, adds to the flavor, and the “moistness” of these yummy bars. They are so good, so I wanted to share the recipe here on the blog. They don’t take too long at all to prepare (only about 20 minutes prep.) Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page.

Prepare The Batter

Beat butter and granulated sugar together in medium sized mixing bowl (or in a stand mixer). Once it’s creamy and well-blended, add the eggs, ONE AT A TIME to the bowl, beating well after each egg is added. Now add vanilla extract and sour cream to the batter, and beat well, to fully incorporate these ingredients.

In a separate small bowl, whisk together all purpose flour, salt and baking soda. STIR the flour mixture into the batter, a little at a time, until all the flour has been added.

Time To Add The Bananas!

Place four really ripe bananas into a mixing bowl. You know… the browned ones with lots of spots (the ones you forgot about!). They are nice and soft… and SWEET! Mash them up with a fork until fully “smooshed”, and then add them to the batter, along with mini chocolate chips. Give the batter a good stir, to ensure all ingredients are fully combined.

Bake The Banana Chocolate Chip Bars

Now it’s time to bake ’em!  Pour the batter, spreading evenly into a greased (or sprayed) 13″ x 9″  baking pan (or 15″ x 10″ jelly roll pan). Bake the banana chocolate chip bars at 350°F. for 35-40 minutes (mine took 35), if using a 13″ x 9″ pan. NOTE: If you’re using a 15″ x 10″ jelly roll pan, bake the bars at 350°F. for 22-27 minutes.

When done, the bars will be golden brown on top, and a toothpick inserted into the top/middle of the bars should come out clean. Transfer the pan to a wire rack and let the banana chocolate chip bars cool completely. You can make the cream cheese frosting while they cool.

Frost The Banana Chocolate Chip Bars

While the bars cool, make the frosting. It’s easy! Place softened cream cheese, softened butter, and vanilla in a medium mixing bowl. Beat these three ingredients together until fully blended. Add the powdered sugar, a little at a time, and continue beating as you add it, until the frosting becomes creamy. This only takes a few minutes.

Spread the frosting over the top of the completely cooled banana chocolate chip bars, and then sprinkle with additional chocolate chips, if desired.  I can’t resist, so I sprinkle about 3 Tablespoons of mini chocolate chips over the top. It’s an optional step, but it sure looks yummy. Let the bars sit for a few minutes to let the frosting slightly firm up, then slice them up!

Time To Eat!

If making these banana chocolate chip bars in a 13″ x 9″ pan (that’s how I make ’em), you can cut them into 24 small portions. If making in a jellyroll pan, you will get approx. 36 servings. The banana bars are moist, absolutely delicious, and filled with flavor. And that cream cheese frosting… whoa… it’s absolutely scrumptious!

I filled several plates with a few of these bars, and delivered them to four of our neighbors as a surprise treat. They got rave reviews! Trust me… I could have eaten the entire batch (they’re sooo good), but decided to share with others, rather than sharing with my hips (wink, wink)!

We love these yummy dessert bars, and I am confident you will, too. I hope you have the opportunity to make them for those you love. Thank you for stopping by, and I hope you will visit again soon. Have a great day!

Looking For More BAR COOKIE Recipes?

You can find all of my bar cookie recipes in the Recipe Index, located at the top of the page. I have quite a few you will enjoy, including:

• Sprinkle Bars
• Lemon Bars
• JB’s BEST Brownies
• Blackberry Pie Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Terri, at: greatgrubdelicioustreats.com/banana-bars-with-cream-cheese-frosting/

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Banana Chocolate Chip Bars

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

It's easy to make Banana Chocolate Chip Bars (w/ cream cheese frosting) for those you love! They're moist and delicious- you're gonna love 'em!

Category: Dessert

Cuisine: American

Keyword: banana chocolate chip bars

Servings: 24

Calories Per Serving: 292 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ½ cup butter softened
• 1⅓ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups all purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 4 medium RIPE bananas , mashed
• ½ cup mini semi-sweet chocolate chips

For Frosting:

• 8 ounces cream cheese softened
• ½ cup butter softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Spray a 13 x 9 baking pan or 15 x 10 jelly roll pan with non-stick spray.

2. Beat softened butter and sugar in medium bowl until creamy. Add eggs (one at a time), beating well after each addition. Add vanilla and sour cream; beat well.

3. In a separate bowl, whisk together flour, salt and baking soda. STIR flour mixture into the batter, a little at a time, until combined. Next, add mashed bananas and chocolate chips to batter; stir until fully combined.

4. Spread batter evenly into prepared 13" x 9" pan (or 15" x 10" jelly roll pan). Bake at 350°F. for 35-40 minutes (for a 13x9 pan) or for 22-27 minutes (in jelly roll pan). When done, the bars should be golden brown on top, and a toothpick inserted into the top of the bars should come out clean. Transfer pan to a wire rack; let bars cool completely before frosting.

Make Frosting:

1. Place (softened) cream cheese, butter, and vanilla in a large bowl. Beat together until fully combined and smooth. Add powdered sugar, a little at a time, beating after each addition, until creamy.

2. Spread frosting over cooled banana bars; sprinkle with additional chocolate chips (optional), if desired.  Let rest for a few minutes to let frosting slightly firm up, then cut into bars and serve! (24 servings for 9 x 13 pan, and 36 servings for 15 x 10 pan). Enjoy!

Recipe Notes

NOTES: Caloric calculation was made based on 24 servings (9 x 13 pan). If making 36 servings (in 15 x 10 jelly roll pan), the calorie calculation reduces to approx. 195 calories per serving. **Additional 3 Tbsp. mini chocolate chips (for garnish on top) are optional, and were not included in either caloric calculation.

Nutrition Facts

Banana Chocolate Chip Bars

Amount Per Serving (1 bar)

Calories 292 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 45mg15%

Sodium 196mg9%

Potassium 159mg5%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 31g34%

Protein 3g6%

Vitamin A 358IU7%

Vitamin C 2mg2%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Butterfinger Bars are incredible tasting, crisp, buttery oat bars, topped with a creamy milk chocolate/peanut butter icing. This easy recipe makes 24!

Many years ago (about 15), a friend, who was a parent of a student at the school I worked at, gave me a homemade dessert bar. She called her crisp, chocolate treats Butterfinger Bars. Not sure why she gave them this name, but since I LOVE Butterfinger candy bars, I “forced” myself to try one.

Ha Ha… I could have eaten 18 of them, they were so good. I asked her for the recipe, and she graciously wrote it down for me. Now, mind you, this is NOT A COPYCAT RECIPE for the delicious candy bar. This is its own bar cookie recipe that I’m confident you will LOVE, and I am happy to share it with you today!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Okay… But What Is In This Bar Cookie?

Well, I’m glad you asked! The bar cookies are made with only FOUR common ingredients: old-fashioned oats, brown sugar, granulated sugar and butter. They are baked into a crisp bar cookie base, and then are frosted with a milk chocolate and peanut butter topping, once cool. Really, really simple!

The butterfinger bars have a crisp cookie base, and a creamy luscious topping of chocolate and peanut butter! These are seriously addicting bar cookies, especially if you enjoy chocolate and peanut butter. I think they’re even better the day AFTER you make them! Let me show you how EASY it is to make two dozen!

Make The Butterfinger Bars Base

Preheat your oven to 425°F. while you make the oat mixture base. It only takes a few minutes to make, so you will want your oven hot and ready to bake, once you’re done.

Mix oats (uncooked), brown and granulated sugars with melted butter in a large mixing bowl. Stir these ingredients together very well, until you have a crumbly, but butter-coated mixture.

Spray a 9×13 baking pan with non-stick spray, and pour the oat mixture into the dish. Spread the crumbs over the entire bottom of the pan. Use the back of a large spoon to firmly press the ingredients together in the pan.

When done, you should have a very firmly compacted oat mixture base in the pan (shown in the 2nd photo below, before baking). Now it is ready to bake! Bake the butterfinger bars at 425°F for 10-12 minutes. When done, they will be golden brown around the edges. Remove the pan to a wire rack to cool.

Make The Chocolate Peanut Butter Frosting

While the butterfinger bars are cooling (after baking), make the chocolate peanut butter frosting! Fear not- it is SUPER EASY! Melt milk chocolate chips (or giant sized Hershey bar) in a double boiler, along with the peanut butter.

WHAT IS A DOUBLE BOILER? A double boiler has a bottom saucepan filled about 3/4 of the way with water, and then a slightly smaller pan (with chocolate and peanut butter in it) sitting in (on top of) the water. Bring the pan with water to a gentle boil, while stirring the chocolate and peanut butter. Be careful to not let any water get into the chocolate mixture.

The heat from the boiling water below will gently melt (without burning) the chocolate chips and the peanut butter in the upper pan. Continue to stir until you have a creamy frosting, and then remove from the heat. TIP: For this recipe, it is best to NOT use all natural peanut butter.

Time To Frost The Butterfinger Bars!

Okay… now you should have a creamy frosting and a tray of completely cooled butterfinger bars! Pour the frosting over the bars, and then spread it, to cover the entire surface. Let the bars cool completely, so the frosting can firm up, before attempting to slice.

See How CRISP The Butterfinger Bars Are?

Getting the butterfinger bars out of the pan can be a bit of a challenge due to their crispness. Run a butter knife around the edges of the pan, and then use a really sharp knife to cut the butterfinger bars in half. Lift an entire half of the bars from the pan.

They are so crisp they should hold together very well. Cut the half into three equal portions, and then cut each third into 4 pieces, using a very sharp knife to make the cuts. Repeat with the other half of the bars!

Now It’s Time To EAT!

Once the bars are cut into portions, you should have 24 square butterfinger bars! They are now ready to serve, and eat! The bars will be crisp, and the frosting creamy… and guess what? They also freeze well, so you can wrap up any leftovers really well, and save several for another time. They’re so good!

Hope you enjoy these yummy chocolate frosted butterfinger bars! We sure do! Have a great day, and thank you for visiting!

Looking For More BAR COOKIE Recipes?

You can find all of my bar cookie recipes in the Recipe Index, located at the top of the page. A few favorites include:

• Sprinkle Bars
• Blackberry Pie Bars
• Chocolate Pecan Pie Bars
• Lemon Bars

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My friend Annette Goetz gave me the recipe over 15 years ago

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Butterfinger Bars

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Butterfinger Bars are incredible tasting, crisp, buttery oat bars, topped with a creamy milk chocolate/peanut butter icing. This easy recipe makes 24!

Category: Dessert

Cuisine: American

Keyword: butterfinger bars

Servings: 24

Calories Per Serving: 286 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• non-stick cooking spray (for pan)

For Bars:

• 4 cups old-fashioned oats
• 1 cup brown sugar , I used dark
• ½ cup granulated sugar
• 1 cup butter (2 sticks) , melted

For Icing:

• 11.5 ounces milk chocolate chips (1 bag) , or 12 ounce Hershey's milk chocolate bar
• ¾ cup creamy peanut butter , do not use natural peanut butter

US Customary - Metric

Instructions

1. Preheat oven to 425°F.

2. Mix oats, brown and granulated sugars with melted butter in a large mixing bowl. Stir well, until fully combined. Lightly coat a 9x13 baking pan (bottom and sides) with non-stick spray, then pour oat mixture into dish. Spread mixture over bottom of the pan. Use the back of a large spoon to firmly press the ingredients together. When done, you should have a very firmly compacted oat mixture base.

3. Bake at 425°F for 10-12 minutes. When done, they will be crisp, golden brown around the edges. Transfer pan to a wire rack to cool.

Make The Frosting:

1. Make the frosting while the bars are cooling. Melt milk chocolate chips (or 12 oz. milk chocolate Hershey bar) in a double boiler, along with the peanut butter. (See blog post for info on double boiler). Bring lower pan with water to a gentle boil, while stirring the chocolate chips and peanut butter in the pan above. Continue to stir until frosting is smooth and creamy, then remove from heat. TIP: For this recipe, it is best to NOT use all natural peanut butter. Once bars have cooled to room temp, they're ready to frost. Pour frosting over bars, and spread, to cover the entire surface. Let bars rest, so frosting can firm up, before attempting to cut or serve.

2. To slice: Run a butter knife around edges of the pan, and then use a sharp knife to cut the pan of bars down the middle in half. Lift an entire half of the bars from pan. They are so crisp they should hold together well. Cut this half into three equal sized long slices. Now slice each third into 4 pieces, using a sharp knife to make the cuts. Repeat with remaining half of the bars, and you will have 24 square bars, ready to eat. Store leftovers in an airtight container. Enjoy!

Recipe Notes

TIP: If substituting a Hershey large milk chocolate bar for the chocolate chips, be sure to break it into smaller chunks before melting it with the peanut butter! It will melt a LOT faster that way!

Nutrition Facts

Butterfinger Bars

Amount Per Serving (1 bar cookie)

Calories 286 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 22mg7%

Sodium 117mg5%

Potassium 116mg3%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 22g24%

Protein 5g10%

Vitamin A 267IU5%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!