Category: Bar Cookies

Chocolate Chip Pecan Brittle

Delicious Chocolate Chip Pecan Brittle is a very “brittle” slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!
Delicious Chocolate Chip Pecan Brittle is a very "brittle" slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!

If you enjoy chocolate chip cookies, then I can practically guarantee you will LOVE this crispy, crunchy chocolate chip pecan brittle. There is also toasted coconut in this treat, which is a wonderful flavor addition. My husband and I love this simple, but decadent crunchy dessert. I originally found the recipe in one of the Christmas cookbooks I have in my collection. IT’S SO GOOD!

The dough is made, then pressed FIRMLY into a 13×9″ baking pan, then cooked until hard and crunchy. Once done baking, the entire slab of cookie brittle is removed from the pan IN ONE PIECE. It is then broken into irregular shaped pieces for serving. Oh. My. Goodness. This chocolate chip pecan brittle is addictively TASTY! It would also be perfect for gift-giving. Here’s how to make it:

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

Toast The Coconut And Pecans

First Things First… preheat your oven to 350°F. You will need to lightly “toast” the coconut and pecans before making the dough for the “cookie brittle”. It’s EASY. Simply spread the pecans and coconut out on a large baking sheet.

Bake them at 350°F for 7-8 minutes without disturbing, until the coconut is golden brown. Once done, remove pan from the oven, and set these two ingredients aside to cool for a few minutes before adding to the dough. TIP: While the pecans and coconut are cooling, you can begin making the dough, to save time.

Coconut and pecans are toasted on a baking sheet in the oven.

Make The Dough

In a large bowl, stir together flour, baking powder, salt and baking soda. Set aside. In a SEPARATE large bowl, stir together melted (and cooled) butter, granulated sugar, brown sugar, and vanilla extract.

Add the flour mixture to the bowl with the butter mixture, and stir well, combining the ingredients into a soft dough.

Dry ingredients are added to buttery wet ingredients to form a soft dough.

Add the chocolate chips and the cooled, toasted pecans and coconut to the dough mixture. Stir well, until all ingredients are incorporated. The chocolate chip pecan brittle dough will appear to be a bit crumbly, once combined.
Chocolate chips, toasted pecans and coconut are added to the dough.

Pack The Dough Firmly Into The Baking Pan

Lightly spray a 13″x9″ baking sheet with rimmed edges with non-stick baking spray. Using clean hands, firmly press the dough evenly in the pan until it is compacted and tightly packed down. This will ensure a crispy slab of chocolate chip pecan brittle once baked! Press the dough all the way to the edges. 

Chocolate chip pecan brittle dough is pressed firmly into a 13x9" baking pan.

Bake The Chocolate Chip Pecan Brittle

Once dough is firmly compacted in the pan, I take the back of a spatula and go around the edges of the pan, to create a tiny space between the dough and the pan. It helps to shore up the edges of the chocolate chip pecan brittle for a solid slab later.

Pop the tray onto the middle rack of a preheated 350°F oven. Bake for 19-21 minutes. When done, the “brittle” should be golden browned and firmly crisp. You don’t want soft spots, so you might have to cook it a minute or two longer, as oven temperatures can vary. When done, remove baking sheet from the oven to let the slab of brittle cool. Leave the brittle in the pan until it has cooled COMPLETELY.

Dough is separated from sides of pan, then baked until crispy and golden brown.

Time To Bust Out The Chocolate Chip Pecan Brittle!

Once the brittle has completely cooled, it’s time to bust it out of the pan. Remove the entire slab from the pan, and transfer it to a piece of aluminum foil or wax paper. It should be easy to remove in one piece, by lifting one edge, and literally lifting the whole thing out of the pan in a solid slab (as shown below)!

Using your hands, break the slab into individual portions. Yes, the pieces will be non-uniform in size as you break it up, but you should easily be able to get 24 pieces from this recipe.

Baked chocolate chip pecan brittle is so firm it can be removed from pan in one piece.Irregular shaped pieces are broken off of the slab before serving.

Time To Eat!

Once the chocolate chip pecan brittle is broken up into serving size portions, it’s ready to eat. YUMMO. These delicious treats are so good, and it was all we could do to stay out of it! The brittle can also be placed into cute little cannisters or gift boxes to share some love with friends or family for the holidays or a special occasion!

These treats are really crunchy and are amazingly delicious! IF you have any leftovers… be sure to store them in an airtight container to ensure maximum crunchiness for several days!

A white platter full of pieces of chocolate chip pecan brittle.There are many sizes and shapes of chocolate chip pecan brittle on the plate.

I am positive you will really enjoy these decadent treats as much as we do! Hopefully you will have the opportunity and time to make them for those you love.  Thanks for stopping by today. I truly hope you will come back soon. Have a GREAT day.

Looking For More COOKIE Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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Original recipe source: “Christmas With Southern Living 2007” Cookbook, published 2007 by Oxmoor House, page 158

Chocolate Chip Pecan Brittle
Prep Time
17 mins
Cook Time
19 mins
Total Time
36 mins
 

Delicious Chocolate Chip Pecan Brittle is a very "brittle" slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!

Category: Dessert, Snack
Cuisine: American
Keyword: chocolate chip pecan brittle
Servings: 24
Calories Per Serving: 204 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup butter melted & cooled slightly
  • ½ cup granulated sugar
  • cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (miniature)
  • 1 cup pecan pieces toasted
  • ½ cup sweetened, flaked coconut toasted
Instructions
  1. Preheat oven to 350°F. Lightly spray or grease a 13"x9" rimmed baking sheet; set aside.

  2. Spread pecans and coconut out on a large baking sheet. Bake at 350°F for 7-8 minutes undisturbed, until coconut is golden brown. Remove pan from oven, let ingredients cool before adding to dough.

  3. In a large bowl, stir together flour, baking powder, salt and baking soda. Set aside. In a SEPARATE large bowl, stir together melted (cooled) butter, granulated sugar, brown sugar, and vanilla. Add flour mixture to butter mixture; stir well, combining ingredients into a soft dough. Add chocolate chips and cooled pecans and coconut to dough. Stir well, until all ingredients are incorporated (dough will be a bit crumbly).

  4. Firmly press dough evenly in greased pan until it is compacted and tightly packed down. This will ensure a crispy slab of chocolate chip pecan brittle once baked! Press dough all the way to the edges. Using the back of a spatula, go around edges, creating a tiny space between dough and pan. It helps to shore up the edges of the chocolate chip pecan brittle for a solid slab later.

  5. Place baking sheet on the middle rack of 350°F oven. Bake for 19-21 minutes. When done, "brittle" should be golden brown and very crisp. You don't want soft spots, so you might have to cook it a minute or two longer, as oven temperatures can vary. When done, remove baking sheet from oven. Leave the brittle in the pan until it has cooled COMPLETELY.

  6. Once completely cooled, remove entire slab from the pan. It should be easy to remove in one piece, by lifting up one edge, then lifting the whole thing out of the pan in a solid slab. Break the slab into individual portions. The pieces will be non-uniform in size as you break it up, but you should easily get 24 pieces. Serve, and enjoy! Store leftovers in airtight container.

Nutrition Facts
Chocolate Chip Pecan Brittle
Amount Per Serving (1 g)
Calories 204 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 16mg5%
Sodium 94mg4%
Potassium 112mg3%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
Vitamin A 185IU4%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Chocolate Chip Pecan Brittle is a very "brittle" slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!

Butterscotch Fudge Krispy Bars

Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!
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. Butterscotch chips and peanut butter are cooked until melted in saucepan.Puffed rice cereal is added to melted butterscotch chips and peanut butter.

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.

The butterscotch krispy mixture is stirred together until fully combined.Half of the mixture is packed down into a baking pan to form bottom of bars.

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.

Chocolate chips are melted in a double boiler pan.Powdered sugar, butter and water are added to melted chocolate in pan.

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).

The fudge topping is added to the butterscotch krispy base.All the fudge topping is spread over the top of the bars.Remaining half of krispy mixture is packed on top of the chocolate layer.

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!

A plate of butterscotch fudge krispy bars, cut, and ready to eat!You see the chocolate layer in the middle of the butterscotch fudge krispy bars.

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:

Don’t Miss A Recipe!

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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Original recipe source: my friend Dawn Lindquist

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

Frosted Pumpkin Bars

Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!
Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!

I can’t say enough great things about these yummy pumpkin bars. They’re SO GOOD. I’ve made them for many years (over 20), since my good friend Carla gave me her recipe way back in October, 1999. This year I realized I hadn’t ever posted the recipe on my blog, so I whipped up another batch a few weeks ago, and took photos as I made them.

Our oldest son was staying with us for just over a week, because of the horrible Oregon wildfires and hazardous smoke that saturated our area. We have air conditioning/air filtering, and since he lived right at the evacuation zone, it was “easier for him to breathe” here. We were glad to have him here, so he could enjoy his “Mom’s cooking”, AND gobble up several of these frosted pumpkin bars.

They are ALWAYS a huge hit (especially this time of year), and are incredibly simple to prepare. Today I want to share the recipe with you, so you can enjoy them, too! Here’s how to make 16 frosted pumpkin bars:

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THIS PAGE

Prepare The Batter

In a large bowl, beat softened butter for about 30 seconds until creamy. Add granulated sugar, and beat until the mixture is rather “fluffy” (about 2-3 minutes).

Add pumpkin puree (NOT pumpkin pie filling), an egg, and vanilla extract to the bowl. Beat well, until fully incorporated. These are your “wet” ingredients for the pumpkin bars.

Butter is beaten until creamy, then sugar is added.Pumpkin puree, egg, and vanilla are added to creamed butter mixture.The pumpkin batter of wet ingredients, after being mixed together

In a separate medium-sized bowl, whisk together the dry ingredients. This dry ingredient mixture includes flour, baking soda, salt, cinnamon, ginger and cloves.

Add the dry ingredients to the wet ingredients, and beat until the ingredients are fully blended together. Now your batter for the frosted pumpkin bars is complete. Time to bake!

Flour, cinnamon and other spices are whisked together for dry ingredients.The dry ingredients are added to the wet pumpkin ingredients and mixed together.

Time To Bake!

Evenly spread the pumpkin batter in an 8″x8″ greased or sprayed baking dish (bottom and sides). Bake the bars at 350°F for about 20-25 minutes. You will know the bars are done when a toothpick inserted into the top center comes out clean.

Once done, remove the pan from the oven, and place it on a wire rack to let the pumpkin bars cool. Let the bars FULLY cool before attempting to frost them! Trust me on this – if you try to frost them too soon, the heat will melt the butter and cream cheese in the frosting, which is not good. Just be patient and WAIT.

Batter for frosted pumpkin bars is spread in a greased 8x8" pan for baking.A pan of pumpkin bars, cooling on wire rack after baking.

Make The Frosting For The Pumpkin Bars

While the pumpkin bars are cooling, whip up the cream cheese frosting. In a medium bowl, beat together cream cheese and softened butter until fully combined. Add vanilla extract and powdered sugar to the bowl, then beat on low, until smooth.

Once the pumpkin bars have TOTALLY COOLED, spread the cream cheese frosting over the top of the bars. Lightly sprinkle the frosting with ground cinnamon. Cover the pan, and place the pan of frosted pumpkin bars in the REFRIGERATOR to chill completely, in order to give the frosting time to firm up slightly.

Cream cheese frosting is mixed together to frost the pumpkin bars.The pan of frosted pumpkin bars, ready to cut and enjoy!

Let’s Eat Some Frosted Pumpkin Bars!

After the frosting has chilled and had time to firm up a bit, slice the bars into 16 portions, and serve. Get ready to enjoy a yummy treat! The bars are filled with the flavors of Fall, thanks to the wonderful “warm” spices of cinnamon, cloves, and ginger.

YUM… they are soooo good. And the simple cream cheese frosting – don’t even get me started on that, cause I could eat it with a spoon! Store any uneaten frosted pumpkin bars, covered, in the refrigerator for up to 5 days, IF they last that long.

Long platter of stacked, frosted pumpkin bars, ready to enjoy!Delicious frosted pumpkin bars, ready to eat!

I really hope you will have the opportunity to try these absolutely delicious frosted pumpkin bars! They are a wonderful tasting dessert your family and friends will love.  Thank you for stopping by, 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 quite a few, delicious bar cookie recipes I think you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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The Grateful Girl Cooks!
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Author's signature

Original recipe source: my dear friend, Carla Merrill

Frosted Pumpkin Bars
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!

Category: Dessert, Snack
Cuisine: American
Keyword: frosted pumpkin bars
Servings: 16
Calories Per Serving: 167 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup butter , softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ¾ cup canned pumpkin puree , NOT pumpkin pie filling
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
For Frosting:
  • ounces cream cheese (light)
  • ¼ cup butter , softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
Instructions
  1. In a large bowl, use an electric mixer to beat softened butter for 30 seconds until creamy. Add granulated sugar; beat until mixture is "fluffy" (2-3 minutes). Add pumpkin puree, egg, and vanilla. Beat well, until fully incorporated.

  2. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger and cloves. Add to the wet ingredients, and beat until fully blended. Spread batter in an 8"x8" greased or sprayed baking dish (grease bottom and sides).

  3. Bake at 350°F for about 20-25 minutes. Bars are done when a toothpick inserted into the top center comes out clean. Remove pan from oven; place pan on wire rack. Let bars fully cool before attempting to frost them!

Make Cream Cheese Frosting While Bars Cool:
  1. Beat cream cheese and softened butter in a medium bowl until fully combined. Add vanilla extract and powdered sugar; beat until smooth. Once pumpkin bars have TOTALLY COOLED, spread frosting evenly on bars. Lightly sprinkle with cinnamon. Cover pan, and place frosted pumpkin bars in the REFRIGERATOR to chill completely.

  2. Once frosting firms up and bars have chilled, they are ready to serve. Slice into 16 bars, serve, and enjoy! Store leftovers, covered in refrigerator, for up to 5 days.

Nutrition Facts
Frosted Pumpkin Bars
Amount Per Serving (1 pumpkin bar)
Calories 167 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 28mg9%
Sodium 176mg8%
Potassium 45mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 1996IU40%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!

Banana Chocolate Chip Bars

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!
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 this post.

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.

Butter, sugar, eggs, cream cheese and vanilla are mixed for the batter.

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.

Dry ingredients are stirred into the batter for the banana bars.

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.

Ripe bananas are smashed then added with chocolate chips to batter.

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.

Batter is spread evenly in a 13"x 9" baking pan before baking.Banana chocolate chip bars cooling in pan on wire rack, after baking.

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!

A cream cheese frosting is beaten together to frost the dessert bars.Frosting is spread on cooled banana bars, then garnished with chocolate chips.

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)!

Banana chocolate chip bars are cut into portions and served!Plates full of banana chocolate chip bars, ready to deliver to our neighbors.

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:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

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

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
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!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!

Butterfinger Bars

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

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.

Melted butter, oats, brown and granulated sugar in mixing bowl.The ingredients are fully combined before pressing mixture into baking pan.

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.

The bar cookie mixture is spread evenly into a lightly greased 9x13 baking dish.The mixture is packed down firmly into the pan before going into the oven.

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.

Milk chocolate chips and peanut butter for frosting are melted in a double boiler.

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 now cool completely, so the frosting can firm up, before attempting to cut or slice.

The chocolate peanut butter frosting is poured onto cooled bar cookies, and spread.Frosting is spread over the top of the butterfinger bars, and then rests to firm up.

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!

Half of the crisp butterfinger bars are cut and lifted out of pan.Each half of the pan of bar cookies is cut into 3 pieces, then cut into 4 pieces per slice..

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 are sooo good!

Grabbing a bite of one of the butterfinger bars to munch on!

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:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

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

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

The Best Brownie Frosting

This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9×13 pan of your favorite brownies!
This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

In our home, we LOVE brownies!  Typically I make them from scratch (see my recipe here), but occasionally I make them using a box mix, if I find an incredible SALE! Then I purchase a few boxes to keep around… in case of “must have chocolate” emergencies!

Once I make brownies, I love to put yummy chocolate frosting on them for a perfect finishing touch! My husband likes his brownies without frosting… NOT ME! How can he possibly not like more creamy chocolate spread all over the top of a chocolate brownie? I suppose that is one of life’s great mysteries. But I digress… so… back to the recipe.

Well, THIS recipe for the best brownie frosting is my favorite, because it’s super easy,  only has a few ingredients, and needs no special equipment to make. Just stir the ingredients up, and you’re done! Spread it on a pan of freshly made brownies, and enjoy! Here’s how to whip up a batch, which is enough to frost a 9×13″ pan full of brownies!

How To Make The Best Brownie Frosting

Place softened, room temperature butter (NOT melted), unsweetened cocoa powder, light corn syrup, and vanilla extract in a medium sized bowl. Honey can be substituted for the corn syrup, if desired.

Stir these ingredients well with a spoon. That’s right… no need for an electric mixer! Just keep on stirring until it comes together into a thick dark brown mixture.

Ingredients are mixed together in a small bowl for the brownie frosting.Once mixed together, the frosting becomes dark brown in color.

Now add the powdered sugar into the bowl, along with 2-3 Tablespoons of milk. Give the frosting a good stir until this also is completely mixed together.

You will want the best brownie frosting to be thick, creamy and spreadable. If you find it is too thick, add a couple drops more of the milk.  If you get it too thin, simply add just a bit more powdered sugar.

Powdered sugar and a small amount of milk are mixed into the best brownie frosting.Now the icing is ready to spread on baked and cooled brownies.

Spread The Frosting Out On A Pan Of Brownies

Once you’ve made your pan of brownies, whether they are homemade or a box mix, remove the brownies from the oven, and LET THEM COOL COMPLETELY BEFORE FROSTING.

Don’t frost while the brownies are warm, because that will end up making the softened butter in the frosting melt, which then changes the texture of the frosting. NO good.

A 9x13 pan of brownies, covered with the best brownie frosting!

Once the brownies are completely covered with the best brownie frosting, let them rest for about 15 minutes. This gives the frosting time to slightly firm up just a bit. Once they have “rested” (it’s so exhausting being a brownie, right?), slice and serve your brownies!

Here are the brownies, covered with the creamy chocolate frosting.

Hope you enjoy this wonderful creamy chocolate topping on your brownies! I’ve tried lots of homemade and canned frostings, and honestly still feel like this is the best brownie frosting ever! Enjoy… 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 quite a few bar cookie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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Author's signature

Original recipe source: Unknown. Wrote recipe down 30+ years ago, w/out author’s name.

The Best Brownie Frosting
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

Category: Desserts, Miscellaneous
Cuisine: American
Keyword: brownie frosting
Servings: 1 batch-for 9x13 pan of brownies
Calories Per Serving: 1753 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (softened) , room temperature (not melted)
  • 6 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons light corn syrup , or honey
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2-3 Tablespoons milk , plus a few drops more, if necessary
Instructions
  1. Place softened, room temperature butter (NOT melted), unsweetened cocoa powder, light corn syrup, and vanilla extract in a medium sized bowl. Stir until fully combined.

  2. Add the powdered sugar, along with 2-3 Tablespoons of milk. Give the frosting a good stir until this is completely mixed together. You will want frosting to be thick, creamy and spreadable. If too thick, add a couple drops more of the milk.  If too thin, simply add a bit more powdered sugar.

  3. Once you've made your brownies, whether homemade or box mix, remove brownies from oven, and LET THEM COOL COMPLETELY BEFORE FROSTING. Spread frosting over top of brownies. Once completely covered with frosting, let them rest for 10-15 minutes. This gives the frosting time to slightly firm up. Slice and serve your brownies, and enjoy!

Recipe Notes

NOTE: The recipe calculation is for the entire batch of frosting. Since a 9x13 pan of brownies is typically cut into 24 servings, the caloric calculation for each serving of frosting averages out to about 74 calories (per serving of frosting).

Nutrition Facts
The Best Brownie Frosting
Amount Per Serving (1 batch)
Calories 1753 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 46g288%
Cholesterol 182mg61%
Sodium 652mg28%
Potassium 502mg14%
Carbohydrates 293g98%
Fiber 10g42%
Sugar 271g301%
Protein 8g16%
Vitamin A 2158IU43%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy to make, 6-ingredient recipe for The Best Brownie Frosting makes enough thick chocolate icing for a 9x13 pan of your favorite brownies!

Chocolate Peanut Butter Frosted Krispy Bars

The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

I made these dessert snack bars about a month ago, while trying to think of a way to make Krispy treats with a twist.  I slightly tweaked a recipe for the bars I found on a box of puffed rice cereal (a generic brand), then came up with a simple, quick and easy chocolate peanut butter topping for the bars, that would add another layer of flavor!

They turned out GREAT!  The addition of chocolate and peanut butter… really yummy! One of my favorite flavor combinations!!!  Even my hubby (who doesn’t typically like plain rice “krispy” treats) kept getting into these treats, once made!  They are really very simple to prepare… here’s how!

How To Make Chocolate Peanut Butter Krispy Bars

Butter bottom and sides of a 9×13 rimmed pan, then set aside.  Measure and pour krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until these ingredients have completely melted, stirring often to prevent sticking (sorry, no picture).

Once completely blended and smooth, remove from stove and pour immediately over krispy cereal. Stir very well, to fully coat cereal with marshmallow mixture.  Pour mixture into the buttered 9×13 inch rimmed pan.

Press mixture with fingers, spreading out to cover entire pan. Press down over entire pan, to compress ingredients. Let cool.

Krispy bars pressed into pan, ready for chocolate peanut butter frosting

While krispy bars are cooling, prepare the frosting. In a medium saucepan, melt together butter, peanut butter, and cocoa powder until completely smooth.

Remove pan from heat; stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons plus) to make the frosting easily spreadable.

Chocolate peanut butter frosting cooking in saucepan

Pour the frosting over surface of krispy bars, then quickly spread to fully cover top.

Chocolate peanut butter frosting poured over krispy treats

This is how it looks once all the frosting is evenly spread over top surface. This will cover it all with a thin layer of frosting. (If you want a THICKER layer of frosting, simple double the ingredients)!

Use a knife to cut this into 24 bars. Once cut, let the frosted bars sit for a while to let the frosting firm up a bit.

Chocolate frosted krispy bars in long metal pan

Krispy bars cut into 24 servings

All that’s left to do is grab one… and take a big bite! Want one?

Holding krispy bar above platter of goodies

The bars are chewy, and have a wonderful chocolate peanut butter flavor… a perfect after school treat or after dinner dessert bar! Try not to eat them all at one time!

Platter of chocolate peanut butter krispy treats, on blue cloth

Hope you enjoy these simple, delicious treats!  Have a GREAT day… and thank God for each and every breath you have been given – it truly is a gift!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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.

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The Grateful Girl Cooks!
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Recipe for bars (only) adapted from box of Kroger Crispy Rice Cereal

Chocolate Peanut Butter Krispy Bars
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!
Category: Dessert, Snack
Cuisine: American
Keyword: krispy bars
Servings: 24 bars
Calories Per Serving: 110 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Krispy Bars
  • cups puffed rice cereal (like Rice Krispies)
  • 1/4 cup butter
  • 4 cups miniature marshmallows
  • 1 Tablespoon (heaping) peanut butter
  • 1 teaspoon vanilla extract
For Chocolate Peanut Butter Frosting
  • 2 Tablespoons butter
  • Tablespoons (heaping) unsweetened cocoa powder
  • 1 Tablespoon (heaping) peanut butter
  • 1/4 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2-3 (or more) Tablespoons milk (enough to make frosting spreadable)
Instructions
To Make Krispy Bars:
  1. Butter bottom and sides of a 9x13 rimmed pan; set aside.  Measure krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until they have completely melted, stirring often to prevent sticking. Once completely blended/smooth, remove from stove; pour immediately over krispy cereal. Stir well, to fully coat cereal.  Pour mixture into buttered 9x13 pan.  Press mixture down with fingers to compress; spread to cover entire pan.  Let cool.

To Make Frosting:
  1. In a medium saucepan, melt butter, peanut butter, and cocoa powder until completely smooth, stirring often until smooth.  Remove from heat. Stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons +) to make the frosting easily spreadable. Pour frosting over surface of krispy bars, then quickly spread, to fully cover.

  2. Let frosted bars sit for a while to let frosting firm up slightly, then use a knife to cut into 24 equal sized bars. When ready, serve and ENJOY!

Nutrition Facts
Chocolate Peanut Butter Krispy Bars
Amount Per Serving (1 bar)
Calories 110 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 77mg3%
Potassium 31mg1%
Carbohydrates 19g6%
Sugar 10g11%
Protein 1g2%
Vitamin A 595IU12%
Vitamin C 4.8mg6%
Calcium 2mg0%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

Pecan Chewies

Looking for a new recipe for bar cookies? How about trying this one for Pecan Chewies? They are buttery, chewy, simple to make, taste delicious, and the recipe makes two dozen… in hardly any time at all!Pecan Chewies are bar cookies that are absolutely buttery, chewy and delicious! You can make 2 dozen of these yummy family friendly treats in no time at all!
I found this recipe on Pinterest (thanks to Stacey at Southern Bite) and decided to make a batch, using some of the Texas pecans my Mom orders for us each year. It was a sacrifice making yummy bar cookies, but hey… someone’s gotta do it!

These Pecan Chewies are just that… a little bit chewy, not overly sweet, yet they are wonderfully buttery and delicious! They’re also incredibly easy to make! Here’s how to whip up 2 dozen in no time at all:

Preheat oven to 300 degrees F.  Spray a 13×9 inch cake pan with some non-stick baking spray before beginning.  Melt butter, and add it to a large bowl. Add granulated sugar and brown sugar, and mix it well by hand (no mixer needed!).  Add the beaten eggs, then the flour.

Stir the dough really well, until all ingredients are incorporated into batter and no lumps remain.  Next… add in the chopped pecans and vanilla.

Dough is made for pecan chewies...

Stir well, then evenly spread dough into prepared 13×9 inch baking pan.

Pecan chewies dough is spread into 13x9 inch baking pan.

Bake at 300 degrees F for between 40 and 50 minutes (oven temps vary).  Make sure to NOT over bake the bar cookies.  I checked mine at the 40 minute mark and they were done!  When done, remove pan to a wire rack and let the Pecan Chewies cool.  Once they are at room temperature, cut into 24 portions.

After baking, the bar cookies are sliced into 24 portions.

That’s it! See how simple they were to make with only about 10 minutes work?  The bars all came out of the baking pan very easily, as well.  And they REALLY are good!  See those yummy chopped pecan pieces in them? YUM.

You can see the chopped pecans in these delicious bar cookies.

Pecan Chewies are stacked on a plate, ready to be eaten!

Look… I even saved you one. Want a bite? I love that these bars are not overly sweet.  I “might” have even had one with my morning coffee this morning… heh heh heh! I think you will really enjoy these chewy bar cookies, and there’s certainly enough to share!

Want a bite of this chewy pecan bar cookie?

I hope you enjoy this recipe. It’s always fun to try new recipes and I love it when I find a really GOOD one, like this! Speaking of good bar cookie recipes, you might want to check out my recipes for Chocolate Pecan Pie Bars, Blackberry Pie Bars, Lemon Bars or my decadent and Best Brownies. I think you will LOVE them all!

Have a wonderful day, and remember… be KIND to those you cross paths with today!  They may really need someone like YOU to encourage them!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
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Recipe Source: http://southernbite.com/pecan-chewies/

Pecan Chewies
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Pecan Chewies are bar cookies that are absolutely buttery, chewy and delicious! You can make 2 dozen of these yummy family friendly treats in no time at all!

Category: Dessert
Cuisine: American
Keyword: pecan chewies
Servings: 24 bars
Calories Per Serving: 210 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup (2 cubes) butter
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar (light or dark-I used dark)
  • 2 eggs , beaten well
  • 2 cups self-rising flour (See NOTES for self-rising flour substitution)
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 300 degrees F. Spray a 13x9 inch cake pan (bottom and sides) with non-stick baking spray.
  2. Melt butter; add it to a large bowl. Add granulated sugar and brown sugar; mix well, by hand (no mixer needed!). Add beaten eggs, then the flour. Stir dough really well, until all ingredients are incorporated into batter and no lumps remain. Next add in the chopped pecans and vanilla extract. Stir well, then evenly spread dough into prepared 13x9 inch baking pan.
  3. Bake at 300 degrees for about 40 to 50 minutes (oven temps vary). Make sure NOT to over bake. I checked mine at the 40 minute mark and they were done! When done, remove pan to a wire rack and let the Pecan Chewies cool. Once at room temperature, cut into 24 portions. Serve, and enjoy!
Recipe Notes

If you do not have self-rising flour you can substitute 2 C all-purpose flour + 3 tsp. baking powder+1 tsp. salt.

Nutrition Facts
Pecan Chewies
Amount Per Serving (1 bar)
Calories 210 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 33mg11%
Sodium 75mg3%
Potassium 48mg1%
Carbohydrates 25g8%
Sugar 17g19%
Protein 2g4%
Vitamin A 260IU5%
Vitamin C 0.1mg0%
Calcium 17mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pecan Chewies are bar cookies that are absolutely buttery, chewy and delicious! You can make 2 dozen of these yummy family friendly treats in no time at all!

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Blackberry Pie Bars

You’ll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.You'll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.
It’s THAT time of the summer when fresh berries are making their annual appearance all around the Pacific Northwest. The other day I picked 4 quarts of fresh blackberries that were growing wild in our neighborhood, and made these fantastic tasting Blackberry Pie Bars!

It’s so nice to pick wild blackberries (for FREE), and then use them to create a special “something” that my husband and I can enjoy AND I can give to others.

This recipe makes 24 bars, so I kept a few for us, then gave away 2 big plates of them to our sons and another friend. The Blackberry Pie Bars are delicious; they do taste like you’re eating a piece of pie!

How To Make Blackberry Pie Bars

Place flour, 1 cup sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse these together a couple times to mix.

*Don’t have a food processor? No problem… just use a hand held pastry blender.

Flour, lemon zest, cinnamon, etc. mixed in food processor for blackberry bar base

Add egg, butter, and vanilla extract to the mixture. Pulse again until the mixture is crumbly (and the butter is in small pieces).

Butter, egg, vanilla added to ingredients in food processor

Put half of the crumbly dough into a prepared 13×9 inch pan. (either sprayed with non-stick spray, OR in a 13×9 pan that is covered with parchment paper with paper hanging over the edges.

This is what I do, and it makes lifting the entire pan of bars out very easy, once cooled!)  Pack down the crumbs with your hands, until it forms a solid crust.

Crumbled ingredients (before baking) form base for bar cookies
In a large bowl, combine 1/2 cup sugar, cornstarch and lemon juice. Add the fresh blackberries, and stir gently until the berries are coated.

Blackberries, sugar and lemon juice in large bowl

Evenly spoon out the blackberry mixture over the crust.

Blackberry filling spread out over bar cookie base in baking pan

Sprinkle the remaining half of the crumb mixture over the top of the berries, to cover.  Bake in a preheated 375 degree oven for 45 minutes, or until the crumb topping is lightly browned.

Crumb mixture spread over blackberry pie filling before baking

When done, remove pan from oven. Let bars col completely in pan. Once cool, if using parchment paper, lift out the entire pan of bars. Pull paper away from the sides of the dessert.

If not using parchment paper, let blackberry pie bars cool completely, then cut.

Blackberry pie bars are removed from pan after baking

The best way I have found to make even cuts is by using my pizza cutter! Make 4 cuts lengthwise, then make 6 cuts the other direction, for a total of 24 bars.

Blackberry bar cookies are cut into squares with pizza cutter

Piece of a blackberry pie bar cookie

Here… I saved one of the blackberry pie bars for YOU! Go ahead… you KNOW you want a bite, right?  You’re welcome! Sure hope you enjoy every bite of it!

Blackberry pie bar close up photo, resting on a serving spatula

Have a great day!  Think of ways you could bring joy or encouragement into someone’s life today… and be intentional about considering just how much you and I have to be grateful for.

Looking For Other Bar Cookie Recipes?

Here are a few of my other recipes for bar cookies on my blog. They all are wonderful!:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

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Recipe Source: http://www.thenovicechefblog.com/2013/07/blackberry-pie-bars/

Blackberry Pie Bars
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

You'll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.

Category: Bar Cookies
Cuisine: American
Keyword: blackberry pie bars
Servings: 24 bars
Calories Per Serving: 188 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups all purpose flour
  • 1 1/2 cups granulated sugar (divided)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Zest and juice from 1 lemon (divided)
  • 1 cup (2 cubes) cold butter (cut into 1 inch slices)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 cups fresh blackberries
  • 4 teaspoons cornstarch
Instructions
  1. Before beginning, preheat your oven to 375 degrees. Line a 9x13 pan with parchment paper and spray the bottom. Make sure to leave parchment paper extended over the edges, so you can lift out the entire pan of bars once cooled. (If not using parchment paper, simply spray baking pan with non-stick spray).
  2. Place flour, 1 CUP of the sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse a couple times to mix. Add egg, butter, and vanilla extract. Pulse the mixture until dough gets crumbly (and butter is size of small peas).
  3. Put HALF of the dough mixture into the baking pan. Pat down with fingers to form a solid crust. Set aside the rest of the mixture to use for the crumb topping.
  4. In a large mixing bowl, combine the rest of the sugar, cornstarch and lemon juice. Add the blackberries, and stir gently to fully coat berries. Spoon the blackberries over the crust in the pan. Sprinkle the remaining crumb mixture over the top of the berries.
  5. Bake at 375 degrees for 45 minutes (or until the topping is golden brown). Remove to a wire rack. COOL COMPLETELY before lifting the bar cookies out of the pan (using the parchment paper).
  6. Cut into serving sizes. (It is easy to cut into bars if you use a pizza cutter!) Enjoy!
Recipe Notes

I cut the bars lengthwise into 4 sections, then cut 6 pieces in each section, for a total of 24 bars (each about 2 inches)

Nutrition Facts
Blackberry Pie Bars
Amount Per Serving (1 bar)
Calories 188 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 95mg4%
Potassium 77mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 300IU6%
Vitamin C 5mg6%
Calcium 21mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.

 

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JB’s Best Brownies

JB’s Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic – with or without frosting!JB's Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic - with or without frosting!

About 25 years ago, I started making this recipe for brownies. I truthfully have no recollection of how or where I stumbled upon this recipe. But two things I DO know… my nickname is JB… and these are my very best brownies!  There you have it… JB’s Best Brownies!

Truly these are amazingly good brownies! I’ve published the recipe before in a couple of school cookbooks and have received several notes from people telling me that JB’s Best Brownies are their favorite brownies! They are so very easy to make.

How To Make JB’s Best Brownies

**NOTE: I WAS MAKING A DOUBLE BATCH WHEN I TOOK THESE PHOTOS). Recipe as written below, is for single batch.

Blend the butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.

Eggs, sugar, vanilla in bowl to begin making batter for brownies.

In a separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter.

Flour, cocoa, and other dry ingredients are added to the batter.

Add the chopped nuts (pecans or walnuts), if using. Stir the batter well, to combine.

Chopped pecans (or walnuts) are added, and stirred into the batter.

Spread the batter for JB’s best brownies into a greased 9″ square pan (or if doubling recipe – use a 9×13 pan).

A Helpful Tip For Making JB’s Best Brownies

It’s very helpful to line the baking pan with parchment paper. Make sure the parchment paper is extended over the edges of pan, and sprayed with non-stick spray. You can see this in the photo below.

Once brownies have cooled, you can lift out the entire tray of JB’s best brownies by using the parchment paper and lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary.

If you are NOT using parchment paper, you only need to spray your baking pan with non-stick spray, fill with batter, and bake.

The batter for JB's best brownies is added to a parchment paper lined baking pan.Time To Bake!

Bake the brownies at 350 degrees for 20-25 minutes. Start checking them around the 20 minute mark (times will vary depending on size of pan you are using).

A toothpick inserted into middle of pan should come out clean when done. Once brownies are done, remove the pan from oven, to a wire rack, to cool.

Brownies are removed from oven after baking, to cool.

While JB’s best brownies are baking, you can make the creamy chocolate frosting.

Cream together softened butter, cocoa, corn syrup and vanilla. You can mix this easily with a spoon, because no mixer is needed.

Frosting ingredients for JB's best brownies in a small blue bowl.

A thick chocolate frosting for the brownies is mixed together easily.
Add the powdered sugar to the frosting mixture. Mix the frosting very well, to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting for the brownies.

Powdered sugar is added to frosting for JB's best brownies, until smooth and creamy.

Time To Frost The Brownies

Once JB’s best brownies have completely cooled, they are ready to frost.

If you used parchment paper in the baking pan, gently and carefully lift the entire pan of brownies out of the pan by holding the edges of parchment paper and lifting.

Evenly spread the frosting over the cooled brownies, then let them rest for 10-15 minutes (if you can wait!). Cut JB’s best brownies into desired serving sizes, and serve!

JB's best brownies are frosted, sliced, and ready to eat!

Make Them Frosted Or Unfrosted!

I love frosted brownies, but my husband doesn’t like frosting on his. Soooo… I make a double batch, then only frost HALF the brownies, so we are BOTH happy!

Here’s an “up close and personal” view of an un-frosted brownie. This is my husband’s preferred way of eating them.

JB's Best Brownies can also be made and eaten, WITHOUT frosting.

Shown below is an “up close and personal” view of one of the brownies with frosting.  YAY! I’m being serious about the frosted kind, because they are my absolute favorite!

These delicious bar cookies are chewy, very chocolatey, and have bits of nuts in them… oh my goodness. They are soooooo good!

Enjoy JB’s best brownies with a good cold glass of milk. Yum.  Good thing I don’t make them too often, because I could eat the whole pan! No… really!

JB's Best Brownies, with frosting, on a clear platter.

I am thankful you chose to visit my website today.  Hope you enjoy JB’s Best Brownies, and have a great day!

Looking For Additional Bar Cookie Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

JB's Best Brownies
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
JB's Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic - with or without frosting!
Category: Dessert
Cuisine: American
Keyword: JB's best brownies
Servings: 12 small brownies
Calories Per Serving: 273 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For brownies:
  • 1/2 cup butter , melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
For Frosting:
  • 3 Tablespoons room temperature butter (do not melt)
  • 3 Tablespoons cocoa powder
  • 1 Tablespoons light corn syrup (or honey)
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk
Instructions
To prepare brownies:
  1. Blend butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.
  2. In separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter. Add chopped nuts, if using. Stir well, to combine.
  3. It's EASY to lift pan of brownies out of pan to frost and cut if you line the baking pan with parchment paper, leaving edges of paper hanging over the side of pan. Spray the parchment paper with non-stick spray. If not using parchment paper, just spray baking pan. Spread batter into prepared 9" square pan (or if doubling recipe - use a 9x13 pan). Bake at 350 degrees for 20-25 minutes. A toothpick inserted into middle of pan should come out clean when done.
Make frosting while brownies are cooking:
  1. Cream together softened butter, cocoa, corn syrup and vanilla (Just use a spoon-no mixer needed).
  2. Add powdered sugar. Mix well to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting.
To frost brownies:
  1. When finished baking, remove cooked brownies from oven to a wire rack. Once brownies have cooled completely, you can lift out the entire tray of brownies by holding the parchment paper and carefully lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary.
  2. Once brownies have COMPLETELY cooled, you can frost them, let them sit for a bit, then slice and serve!
Recipe Notes

9x9 pan yields 12 small brownies or 9 medium sized brownies.
If recipe is doubled, a 13x9 pan yields 24 small or 12 large brownies (large ones are in my photos). I double the recipe a lot (we love brownies!). If you double recipe, it will fill a 9x13 pan with no trouble. Continue to check for "done-ness" beginning around the 20 minute mark.

Nutrition Facts
JB's Best Brownies
Amount Per Serving (1 brownie w/ frosting)
Calories 273 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 55mg18%
Sodium 154mg7%
Potassium 101mg3%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 365IU7%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!JB's Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic - with or without frosting!

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