Keyword: bars

Blackberry Dark Chocolate Blondies

Posted on by Mari Vasseur
Blackberry Dark Chocolate Blondies

This past January and February were rough months. I insist that March will be much better. I’m starting this month off on a strong positive note by sharing my incredible, Blackberry Dark Chocolate Blondie recipe with you. This is one of the most uniquely delicious, perfectly balanced blondie recipes I’ve ever tasted. These rich, golden blondies are made with brown butter which makes the best blondies. The extra step of browning the butter is so worth it! And, rather than tossing a few blackberries into the batter, a quick homemade blackberry jam intensifies and elevates the blackberry flavor to another level. The fresh blackberry jam swirls together in the oven with pools of melted dark chocolate, creating a wildly delicious flavor experience.

Blackberry Dark Chocolate Blondies

by Mari Vasseur
Rich golden blondies made with brown butter, swirled with a quick homemade blackberry jam and pools of melted dark chocolate
Print Recipe
Course Dessert
Servings 9 blondies

Ingredients
  

  • 1 ¾ cups (240g) blackberries, divided
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • ¾ cup (170g) unsalted butter, cubed
  • 1 ½ cups (192g) all purpose flour, sifted
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 1 ¼ cups (250g) packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons pure vanilla extract
  • 3 ounces (85g) dark chocolate, broken into bite size pieces

Instructions
 

  • Set aside 3/4 cup (100g) of blackberries. Combine the remaining 1 cup (140g) of blackberries with the granulated sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil, over medium heat. Boil for 1 minute. Turn the heat down to low and simmer, stirring occasionally, until the blackberries soften and break down, about 6-8 minutes. Smash the blackberries with the back of a spoon as they cook. Pass the blackberries through a sieve or a food mill to remove the seeds. Stir in the reserved blackberries and set aside to cool to room temperature.
  • In a medium-sized light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside.
  • Preheat the oven to 325ºF. (165ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  • In a medium-sized bowl, whisk together the flour, salt, and baking powder until well blended.
  • Add the brown sugar to the browned butter. Whisk until smooth. Add the egg, egg yolk and vanilla extract. Whisk until smooth and well blended. Stir in the flour mixture just until combined.
  • Set aside a few of the larger chocolate pieces for the top of the blondies. Stir the remaining chocolate pieces into the batter. Spread half of the batter into the baking pan. Spoon generous 2 tablespoon-size portions of batter into the pan, distributing them all over the surface. Spoon the blackberry mixture in between the batter portions. Top with the reserved chocolate pieces.
  • Bake until the top of the batter is set and light golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 25-30 minutes.

Notes

Feel free to use frozen blackberries if fresh blackberries are unavailable.
Keyword bars, blackberry, blondies

Raspberry Chocolate Crumble Bars

Posted on by Mari Vasseur
Raspberry Chocolate Crumble Bars

Crumb bars are easy-to-make, rustic dessert bars. These Raspberry Chocolate Crumble Bars might be the most sumptuous crumb bars I’ve ever made. They have a tender shortbread crust topped with a layer of raspberry jam, followed by chocolate chips, a generous crumb topping, then finished with a drizzle of icing. The raspberry jam and chocolate chips melt together in the oven creating a delicious filling that will remind you of raspberry truffles.

 

Raspberry Chocolate Crumble Bars

by Mari Vasseur
Tender shortbread crust topped with raspberry jam, chocolate chips, crumb topping and a drizzle of icing
Print Recipe
Servings 16 2-inch bars

Ingredients
  

Crust

  • 1 ½ cups (191g) all purpose flour, sifted
  • ¼ cup plus 2 tablespoons (43g) powdered sugar, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, softened

Crumb Topping

  • 1 cup (128g) all purpose flour
  • â…“ cup (66g) packed brown sugar
  • 3 tablespoons (37g) granulated sugar
  • ¼ teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Filling

  • 1 cup (312g) raspberry jam or fruit spread
  • ¾ cup (128g) semisweet or dark chocolate chips

Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • ¼ teaspoon pure vanilla extract
  • â…› teaspoon pure almond extract
  • 1 pinch fine sea salt
  • 2 tablespoons (30ml) whole milk or half & half

Instructions
 

Crust

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper leaving a couple of inches of overhang.
  • In a medium-sized bowl, whisk together the flour, powdered sugar, baking powder and salt until well blended.
  • In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth. Add the flour mixture and beat just until the dough comes together.
  • Press the dough evenly into the baking pan. Bake until the surface is light golden brown, about 20-23 minutes.

Crumb Topping

  • Meanwhile, in a medium-sized bowl, stir together the flour, brown sugar, granulated sugar and salt. Work the butter into the flour mixture with your fingertips until it looks sandy, with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Filling

  • Spread the raspberry jam evenly over the warm crust. Top with the chocolate chips. Sprinkle the crumb topping evenly over the filling. Return the pan to the oven and bake until the topping is golden brown and the filling starts to bubble, about 23-28 minutes. Let cool in the pan.

Icing

  • In a small bowl, whisk the powdered sugar, butter, extracts, salt and 1 tablespoon (15ml) of milk together. Add more milk as needed to reach the desired consistency. Whisk until smooth. Remove the cooled bars from the pan and drizzle with icing. Cut the bars into 2 inch squares.
Keyword bars, raspberry chocolate

Brown Butter Monster Cookie Bars

Posted on by Mari Vasseur
Brown Butter Monster Cookie Bars

If you’re looking for an easy, delicious and cute Halloween bake, Brown Butter Monster Cookie Bars are perfect for you. These spooky bars are crisp and golden on the outside, buttery, soft and chewy on the inside. They’re loaded with milk chocolate M & M’s and semisweet chocolate pieces which makes these the best Halloween cookie bars ever! I used a chocolate bar broken into pieces, rather than chocolate chips because the chocolate pieces melt into generous, silky pools of chocolate. The fun part is adding the spooky candy eyes. You can even create expressions with sprinkle eyebrows.

 

Brown Butter Monster Cookie Bars

by Mari Vasseur
Crisp and golden on the outside, buttery, soft and chewy on the inside with M & M's and chocolate pieces. The best Halloween cookie bars ever!
Print Recipe
Course Dessert
Cuisine American
Servings 9 bars

Ingredients
  

  • ¾ cup (170g) unsalted butter, cubed
  • 1 ½ cups (191g) all purpose flour, sifted
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 1 cup (200g) packed brown sugar
  • â…“ cup (66g) granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • ¾ cup (149g) M & M's milk chocolate candies preferably Halloween colors
  • 1 4 oz (113g) semisweet or dark chocolate bar broken into bite size pieces
  • Candy eyes
  • Green sprinkles

Instructions
 

  • In a medium-sized, light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside.
  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan*** with parchment paper, leaving a couple of inches of overhang.
  • Whisk together the flour, baking powder and salt in a medium-sized bowl until well blended. Set aside.
  • Add the brown sugar, granulated sugar and vanilla extract to the brown butter and stir until combined. Add the egg and egg yolk and stir vigorously for 1-2 minutes, until smooth and creamy. Stir in the flour mixture just until combined. Set aside a few of the larger chocolate pieces for the top. Gently stir the remaining chocolate pieces and the M & M's into the dough.
  • Press the dough evenly into the baking pan and smooth the top with a spatula. Arrange the reserved chocolate pieces on the top. Bake until the top is set and light golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 minutes. Add the candy eyes and sprinkles while the bars are still warm. Let the bars cool in the pan.

Notes

*To find candy eyes, click here.
**To find green sprinkles, click here. Alternately, if you have rainbow sprinkles, you can take the  green ones out to use for your cookies bars if you don't want to purchase green sprinkles.
***To find the 8-inch baking pan I used, click here.
Keyword bars, monster cookie

Orange Vanilla Cookie Bars

Posted on by Mari Vasseur
Orange Vanilla Cookie Bars

Orange Creamsicle Ice Cream Bars are one of my favorite summertime treats. We’re saying goodbye to summer soon, but these delicious Orange Vanilla Cookie Bars have that refreshing, nostalgic flavor that you can enjoy year around.

 

Orange Vanilla Cookie Bars

by Mari Vasseur
Tender orange flavored cookie bars topped with creamy vanilla bean frosting
Print Recipe
Course Dessert
Servings 16 2-inch cookie bars

Ingredients
  

Orange Cookie Bars

  • 1 ½ cups (192g) all purpose flour, sifted
  • 2 tablespoons (18g) cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • Zest of 1 medium orange
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure orange extract
  • 1 drop orange gel food coloring optional
  • Assorted candy decorations or sprinkles optional

Vanilla Frosting

  • ¼ cup (57g) unsalted butter, softened
  • 2 tablespoons (28g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla bean paste or pure vanilla extract
  • 1 pinch fine sea salt
  • 2-3 teaspoons whole milk

Instructions
 

Orange Cookie Bars

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  • In a medium-size bowl, whisk together the flour, cornstarch and salt.
  • In a large bowl, beat the butter, sugar and orange zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the food coloring a little at a time, if using. Beat in the flour mixture just until combined. Do not over mix.
  • Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and cut into 2-inch squares. Add candy decorations or sprinkles if desired. Frosting

Vanilla Frosting

  • In a medium-size bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, vanilla bean paste, salt and 1 teaspoon of milk. Beat until smooth. Mix in additional milk a little at a time, if needed, to reach the desired consistency. Stir slowly with a spatula to remove any bubbles.
Keyword bars, orange vanilla cookie

Pink Lemonade Cookie Bars

Posted on by Mari Vasseur
Pink Lemonade Cookie Bars

These cheerful Pink Lemonade Cookie Bars are sweet, summery and nostalgic. They remind me of the pink lemonade cake my elderly neighbor used to make. She shared her recipe when I was about 10 years old. It was so easy and it was one of the first things I baked on my own. These cookie bars have that same delicious, vibrant flavor, but in the form of a soft, tender cookie and they’re just as easy to make.

Pink Lemonade Cookie Bars

Soft, lemony cookie bars topped with silky, smooth pink lemonade frosting and pink sprinkles
Print Recipe
Course Dessert
Servings 16 2-inch bars

Ingredients
  

Cookie Bars

  • 1 ½ cups (191g) all purpose flour, sifted
  • 2 tablespoons (20g) cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • Zest of 2 medium lemons
  • 1 large egg
  • 1 teaspoon pure lemon extract
  • ½ teaspoon pure vanilla extract

Frosting

  • ¼ cup (57g) unsalted butter, softened
  • 2 tablespoons (28g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon lemon juice
  • ½ teaspoon pure cherry extract
  • 1 dash fine sea salt
  • 1 tiny drop pink gel food coloring I used Americolor deep pink*
  • Pink confetti sprinkles

Instructions
 

Cookie Bars

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  • In a medium bowl, whisk together the flour, cornstarch and salt.
  • In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the flour mixture just until combined. Do not over mix.
  • Spread the batter into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan.
  • Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and add sprinkles. Cut into squares.

Frosting

  • In a medium bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, lemon juice, cherry extract and salt. Beat until smooth. Mix in the food coloring a little at a time, with the tip of a toothpick, until your desired shade of pink is achieved.

Notes

*To find the pink gel food coloring I used, click here.
Keyword bars, pink lemonade cookie

Iced Almond Brownies

Posted on by Mari Vasseur
Iced Almond Brownies

If you like almond desserts, you’ll love these Iced Almond Brownies. They have the base ingredients of frangipane or almond cream, but in brownie form. The addition of white chocolate gives them a fudgy texture and the toasted almonds add a satisfying crunch.

Iced Almond Brownies

Fudgy almond brownies made with white chocolate, topped with almond icing and toasted almonds
Print Recipe
Course Dessert
Servings 16 2-inch brownies

Ingredients
  

Almond Brownies

  • ½ cup (113g) unsalted butter, cubed
  • 6 ounces (170g) white chocolate, finely chopped
  • ¼ cup (59ml) heavy cream
  • 1 ½ cups (190g) all purpose flour
  • ¼ cup (28g) almond flour
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure almond extract
  • ½ teaspoon pure vanila extract
  • ½ cup (60g) sliced almonds, toasted

Almond Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (15ml) heavy cream
  • 1-2 tablespoons (15-30ml) milk
  • â…› teaspoon pure almond extract

Instructions
 

Almond Brownies

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan** with parchment paper, leaving a couple of inches of overhang.
  • Melt the butter, white chocolate and heavy cream together in a large heat safe bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly.
  • In a medium bowl, whisk the together the all purpose flour, almond flour and salt.
  • In a large bowl, whisk together the sugar, eggs, egg yolk, and extracts until smooth and well combined. Stir in the white chocolate mixture until well combined. Stir in the flour mixture just until combined.
  • Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies has a few moist combs attached, about 18-23 minutes. Don't over bake. Let the brownies cool in the pan. Remove the brownies from the pan. Top with almond icing and toasted almonds.

Almond Icing

  • In a small bowl, whisk together the powdered sugar, heavy cream, 1 tablespoon (15ml) of milk and the almond extract until smooth. Add additional milk as needed to achieve your desired consistency.

Notes

*To toast sliced almonds, preheat the oven to 350ºF (180ºC).  Line a baking sheet with parchment paper or aluminum foil. Spread the almonds out onto the baking sheet in a single layer. Bake until lightly toasted, about 4-5 minutes. **To find the 8-inch baking pan I used, click here.
Keyword almond, bars, brownies

Raspberry Coconut Magic Bars

Posted on by Mari Vasseur

Magic Bars, also known as 7-layer bars, are a vintage classic. My neighbor shared them with us every Christmas when I was a child. The bars typically have a graham cracker crust topped with coconut, chocolate chips, sometimes butterscotch chips, and nuts. The ingredients meld together in the oven with gooey, sweetened condensed milk. The recipe I’m sharing here is my raspberry holiday version. The bars come together quickly and always turn out delicious! The recipe is easy and versatile. You can switch up the white chocolate chips for dark chocolate chips if you like.

Raspberry Coconut Magic Bars

Print Recipe
Course Dessert
Servings 24 bars

Ingredients
  

  • 2 cups (185g) graham cracker crumbs about 25 squares
  • ½ cup plus 2 tablespoons (142g) salted butter, melted
  • 3 cups (240g) shredded sweetened coconut
  • 1 14 oz (414ml) can sweetened condensed milk
  • 1 cup (170g) white chocolate chips or dark chocolate chips
  • ¾ cup (215g) raspberry jam I used seedless
  • ¾ cup (90g) sliced almonds or blanched almonds, chopped

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line a 13 x 9-inch baking pan with parchment paper.
  • In a medium-sized bowl, mix the graham cracker crumbs and butter together until well combined. Press the crumb mixture evenly into the baking pan.
  • Sprinkle the coconut evenly over the graham cracker base. Drizzle the sweetened condensed milk evenly over the coconut. Top with dollops of jam. Sprinkle with white chocolate chips, followed by almonds.
  • Bake until the top and edges are light golden brown and the jam begins to bubble, about 25-28 minutes. Let cool completely, then cut into squares.
Keyword bars, raspberry white chocolate

Caramel Apple Crumble Bars

Posted on by Mari Vasseur

Although we have access to apples year around, apple season is my favorite time to bake with apples. I love the opportunity to go apple picking or choosing fresh apples from the abundance of apples available at farmers markets. Baking with apples makes your home smell cozy and delightful, especially when paired with cinnamon. These Caramel Apple Crumble Bars have the autumn flavors you’re craving. They’re the apple version of my popular Blueberry Crumble Bars and they’re equally delicious.

This recipe requires multiple steps, but the steps are all very easy. The apples are cooked briefly on the stovetop to achieve the perfect texture. The crust is par-baked to keep it crisp. The caramel is drizzled over the apples which helps keep them juicy and we all know what a perfect match apples and caramel are! Adding the caramel to the apples, rather than drizzling it over the top of the crumble topping also keeps the topping crisp. I like using tart green apples for this recipe, such as Granny Smith or Golden Delicious, or a combination of green and red apples, but you can use any baking apples that you prefer.

Caramel Apple Crumble Bars

Fresh apple cinnamon filling and caramel on a crisp, buttery shortbread base with a generous crumble topping
Print Recipe
Course Dessert
Servings 16 2-inch bars

Ingredients
  

Apples

  • 4 cups (16 oz or 454g) chopped, peeled fresh baking apples I used a combination of Granny Smith and Fuji
  • 1 tablespoon (15ml) lemon juice
  • 1 ½ tablespoons (21g) butter
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 pinch fine sea salt
  • ½ cup (160g) caramel sauce or salted caramel sauce* purchased or homemade

Crumb Topping

  • 1 cup (128g) all purpose flour
  • â…“ cup (67g) packed brown sugar
  • 3 tablespoons (38g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 6 tablespoons (85g) cold, unsalted butter, cubed

Crust

  • 1 ½ cups (191g) all purpose flour
  • ¼ cup plus 2 tablespoons (43g) powdered sugar plus extra for sprinkling on top
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, softened

Instructions
 

Filling

  • In a large bowl, toss the apples with the lemon juice.
  • In a large skillet, melt the butter over medium heat. Add the apples, sugar, cinnamon and salt. Cook, stirring occasionally until the apples are tender, about 10-12 minutes. Set aside to cool.

Crumble Topping

  • In a medium bowl, whisk together the flour, brown sugar, sugar, cinnamon and salt until well blended. Work the cold butter into the flour mixture with a pastry blender or with your fingertips until it looks sandy. Press together to form chunks. Set aside in the refrigerator until ready to use.

Crust and Assembly

  • Preheat the oven to 350ºF. (180ºC). Line an 8-inch square baking pan** with parchment paper.
  • In a medium bowl, whisk together the flour, powdered sugar, baking powder and salt until well blended.
  • In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth. Add the flour mixture and beat just until the dough comes together.
  • Press the dough into the prepared baking pan. (To press the dough evenly into the pan, it's helpful to place a piece of parchment paper over the dough when you are pressing it into the pan. Remove the parchment before baking.) Bake until the surface looks evenly light golden brown, about 20-22 minutes. Remove from the oven. Top with the cooked apples. Drizzle with caramel sauce. Top with the crumb topping. Return the pan to the oven and continue baking until the topping looks golden brown and the filling starts to bubble, about 25-28 minutes.
  • Let cool completely in the pan. Dust the cooled bars with powdered sugar.

Notes

*For an easy caramel sauce recipe, click here. For my favorite homemade caramel sauce recipe, click here.
**To find the baking pan I used, click here.
Keyword bars, caramel apple

Peanut Butter Chocolate Chip Bars

Posted on by Mari Vasseur
Peanut Butter Chocolate Chip Bars by Mari Vasseur

The combination of peanut butter and chocolate feels so nostalgic to me. This is a beloved recipe from my childhood with those comforting flavors. We used to make these delicious Peanut Butter Chocolate Chip Bars with melted chocolate chips on top, but I upgraded them with a silky chocolate glaze. My family always devours these easy-to-make, customizable bars. Feel free to add chopped peanuts, peanut butter chips or even a sprinkle of sea salt on top.

Peanut Butter Chocolate Chip Bars

by Mari Vasseur
Print Recipe
Course Dessert
Servings 16 2-inch bars

Ingredients
  

Bars

  • 1 cup (128g) all purpose flour, sifted plus 1 teaspoon for the chocolate chips
  • 2 tablespoons (18g) cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¼ cup (57g) unsalted butter, room temperature
  • ½ cup (128g) creamy peanut butter
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup (170g) semisweet chocolate chips

Glaze

  • ½ cup (71g) semisweet chocolate, chopped
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon light corn syrup

Instructions
 

Bars

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square baking pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
  • In a large bowl, beat the butter and peanut butter together, with an electric mixer, until smooth and well blended. Add the brown sugar and granulated sugar. Beat until light and fluffy. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. Stir in the flour mixture just until combined.
  • In a small bowl, toss the chocolate chips with 1 teaspoon of flour then stir them into the batter. Transfer the batter to the baking pan. Smooth the top with a spatula. Bake until the top is golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 minutes. Do not over bake. Let cool in the pan. Spread the chocolate glaze over the cooled bars.

Glaze

  • Combine the glaze ingredients in a heat-safe bowl set over a pan of gently simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until melted and smooth.
Keyword bars, peanut butter chocolate chip

Brown Butter Nutella® Crispy Treats

Posted on by Mari Vasseur

Brown Butter Nutella® Crispy Treats

Print Recipe
Course Dessert
Servings 12

Ingredients
  

  • ½ cup (113g) butter
  • 6 cups (170g) crispy rice cereal
  • 10 oz (283g) marshmallow
  • ¾ cup (198g) hazelnut cocoa spread such as Nutella®
  • ½ cup (85g) milk chocolate chips
  • 1 teaspoon coconut oil or any neutral oil of your choice
  • ½ cup (28g) chopped hazelnuts, toasted

Instructions
 

  • Butter an 8-inch square baking dish.
  • In a large light-colored saucepan, melt the butter over medium heat until golden brown and fragrant. When you start to see golden brown specks forming in the bottom of the pan, immediately turn the heat down to low and add the marshmallows. Stir until the marshmallows are melted, then stir in the rice cereal.
  • Using a sturdy buttered spatula, press the mixture into the baking dish.
  • Melt the hazelnut cocoa spread and the chocolate chips together in a heat safe bowl set over a pan of gently simmering water, making sure the water doesn't touch the bottom of the pan. Stir gently until melted and smooth. (Alternately, you can use the microwave to melt the mixture in short spurts.) Spread the melted chocolate mixture over the rice cereal treats. Sprinkle with hazelnuts.
Keyword bars, brown butter nutella crispy treats

Blueberry Crumble Bars

Posted on by Mari Vasseur

Crumb bars with fruit are classic, rustic bars that are easy to make and so delicious. These Blueberry Crumble Bars happen to be the best I’ve ever tasted! With a tender, almost addicting shortbread crust, the filling is perfectly sweet and blanketed with plenty of crisp crumb topping. They’re perfect to pack in a lunch, take on a family picnic or as an addition to a backyard cookout. Everyone who tries these comes back for seconds!

 

Blueberry Crumble Bars

by Mari Vasseur
The best Blueberry Crumble Bars ever! Tender shortbread crust topped with sweet blueberry filling and generous crumb topping
Print Recipe
Course Dessert
Servings 12

Ingredients
  

Crumb Topping

  • 1 cup (128g) all purpose flour
  • â…“ cup (66g) packed brown sugar
  • 3 tablespoons (38g) granulated sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • 6 tablespoons cold, unsalted butter, cubed

Crust

  • 1 ½ cuts (191g) all purpose flour, sifted
  • ¼ cup plus 2 tablespoons (42g) powdered sugar, sifted plus extra for sprinkling on top
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, room temperature

Blueberry Filling

  • 3 ½ cups(454-510g) blueberries
  • 1 teaspoon lemon juice
  • â…” cup (131g) granulated sugar
  • 2 teaspoons cornstarch

Instructions
 

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt until well combined. Work the butter into the flour mixture with your fingertips, until it looks sandy, with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Crust

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, overlapping the ends a couple of inches. These will be handles to lift the bars out of the pan.
  • In a medium-sized bowl, whisk together the flour, powdered sugar, baking powder and salt until well combined. In a large bowl, beat the butter until smooth. Add the flour mixture and beat just until combined.
  • Press the dough evenly into the baking pan. Bake until the surface looks light golden brown, about 15-20 more minutes. Meanwhile, prepare the filling.

Blueberry Filling

  • In a large bowl, toss the blueberries with the lemon juice. Mix in the sugar and cornstarch. Pour the blueberry mixture over the warm crust. Top evenly with the crumb topping. Return the pan to the oven and continue baking until the topping is golden brown and the filling starts to bubble, about 28-33 minutes. Let cool completely before removing the bars from the pan. Sprinkle with powdered sugar.
Keyword bars, blueberry crumble