Indulge in these scrumptious No Bake Peanut Butter Chocolate Bars, a perfect blend of rich flavors and textures that will satisfy your sweet cravings. With a simple, foolproof recipe that combines peanut butter, chocolate, and nuts, this delicious treat is ideal for a quick dessert or an energizing snack.

No Bake Peanut Butter Chocolate Bars

As a self-proclaimed food lover, I’m always on the hunt for tasty treats that are simple to prepare and can cater to various occasions. These no-bake peanut butter chocolate bars are just that – a luscious combination of chocolate, peanut butter, oats, and nuts, creating a delightful dessert that’s not only mouthwatering but also quick and easy to whip up.

With a recipe that’s perfect for when you’re short on time or don’t want to turn on your oven, these bars are a must-try for anyone who loves indulging in a good, homemade dessert. One of the reasons I adore this recipe is its versatility. You can serve these no-bake bars at a family gathering, a potluck with friends, or even as an after-school snack for your kids.

Ingredients You’ll Need

• Peanut Butter: A creamy, rich base that provides a smooth texture and nutty flavor. Substitute with almond or cashew butter for a different taste.
• Honey: A natural sweetener that helps bind the ingredients together. You can use maple syrup or agave syrup as alternatives.
• Coconut Oil: Solid at room temperature, it aids in setting the bars while adding a subtle hint of coconut. Replace with butter or vegan butter for a similar effect.
• Rolled Oats: Gives the bars a chewy texture and contributes to their structure. Use quick oats or gluten-free oats if needed.
• Shredded Coconut: Adds texture and a tropical taste. Unsweetened or sweetened can be used, and for those not fond of coconut, simply omit or replace with more oats or chopped nuts.
• Walnuts: Offers a crunchy contrast to the bars’ smoothness. Substitute with almonds, pecans, or any other preferred nuts.
• Dark Chocolate Chips: Provide a rich chocolate flavor that complements the peanut butter. Swap with milk or white chocolate chips, or use a chopped chocolate bar.
• Vanilla Extract: Enhances the overall flavor profile of the bars. Almond extract or a dash of cinnamon can be used as alternatives for a different twist.

Combine Key Ingredients

First, let’s grab a medium saucepan and combine the peanut butter, honey, and coconut oil. We’ll heat it over medium-low heat, stirring until everything’s smooth and well-blended. Then, we can take it off the heat.

Mix In Remaining Ingredients

Now we’ll toss in the rolled oats, shredded coconut, walnuts, chocolate chips, and vanilla extract. Give it a good stir until the chocolate’s completely melted and everything’s nicely mixed together.

Prepare The Baking Pan

Let’s get an 8×8 inch baking pan and line it with parchment paper. This will make it much easier to lift the bars out later.

Transfer The Mixture To The Pan And Chill

Time to pour our mixture into the prepared pan. Just smooth out the top so it’s even. Pop the pan into the fridge and let it chill for about 3 hours, or until the mixture is set and firm.

Cut And Serve

Finally the wait is over. Simply remove the pan from the fridge and use the parchment paper to pull it out. Cut it into squares and serve. 

Can I make these bars gluten-free?

Yes, you can easily make these bars gluten-free by using certified gluten-free oats. Be sure to check the labels of other ingredients to ensure they are also gluten-free.

Can I use natural peanut butter in this recipe?

Yes, you can use natural peanut butter, but make sure to stir it well before using, as the oils tend to separate. Keep in mind that natural peanut butter may result in a slightly different texture and consistency for the bars.

Are these bars vegan-friendly?

To make the bars vegan, replace honey with maple syrup or agave syrup, use dairy-free chocolate chips, and opt for a vegan-friendly alternative to coconut oil, such as vegan butter.

Storage

Store the bars in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 3 months; just make sure to separate layers with parchment paper to prevent sticking.

Other Delicious Recipes To Try

• Slow Cooker Chocolate Candy
• Chocolate Swiss Roll Cake
• Peanut Butter Fudge
• Easy Chocolate Fudge
• Lemon Cheesecake
• Baklava
• Rainbow Fruit Skewers with Yogurt Dip
• Strawberry Oatmeal Bars
• Chocolate Rice Krispie Treats
• No Bake Chocolate Oatmeal Cookies

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No Bake Peanut Butter Chocolate Bars

These No Bake Peanut Butter Chocolate Bars are so easy and quick to make, and they're perfect for your chocolate and peanut butter cravings!

Course Dessert, Snack

Cuisine American

Prep Time 8 minutes minutes

Cook Time 2 minutes minutes

Refrigerate 3 hours hours

Total Time 10 minutes minutes

Servings 16

Calories 352kcal

Author Joanna Cismaru

Ingredients

• 1 cup peanut butter smooth
• ½ cup honey
• ½ cup coconut oil
• 2 cup rolled oats
• 1 cup shredded coconut I used sweetened, unsweetened coconut can be used as well
• ½ cup walnuts chopped
• 1¼ cups dark chocolate chips
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• In a medium saucepan add the peanut butter, honey and coconut oil. Melt over medium-low heat. Stir until smooth and remove from heat.
• Add in the rolled oats, shredded coconut, walnuts, chocolate chips and vanilla extract. Stir until all the chocolate has melted completely and everything is well incorporated.
• Line a 8×8 inch baking pan with parchment paper, so that it’s easier to get the bars out.
• Pour the mixture into the prepared pan and smooth out the top. Refrigerate for about 3 hours until it sets.  
• Remove from the fridge and using the parchment paper to pull it out. Cut it into squares and serve. 

Video

Notes

1. Store the bars in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 3 months; just make sure to separate layers with parchment paper to prevent sticking.
2. Press Firmly: When transferring the mixture to the pan, press it down firmly with a spatula or your hands to ensure a compact, uniform texture. This will help the bars hold their shape better when cutting and serving.
3. Adjust Sweetness: If you prefer a less sweet treat, opt for unsweetened shredded coconut and reduce the amount of honey. Alternatively, for a sweeter taste, you can increase the honey or use sweetened shredded coconut.
4. Quick Chill: If you’re short on time, you can speed up the chilling process by placing the bars in the freezer for about an hour instead of the refrigerator for three hours. Just make sure to check on them and ensure they’ve reached the desired firmness before removing them from the freezer.

Nutrition

Serving: 1square | Calories: 352kcal | Carbohydrates: 30g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 100mg | Potassium: 258mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 1mg

The post No Bake Peanut Butter Chocolate Bars appeared first on Craving Home Cooked.

Fresh, sweet strawberries and wholesome oats come together to craft these scrumptious Strawberry Oatmeal Bars! Featuring a buttery oatmeal crust with the perfect amount of crunch, a vibrant strawberry filling, and a crumble topping, these sweet treats are absolutely irresistible!

Easy Strawberry Oatmeal Bars

Calling all strawberry lovers! Here’s another reason to adore your favorite berry. Imagine biting into a sweet treat where the ripeness of strawberries meets the homestyle goodness of rolled oats, all wrapped up in a buttery, brown sugar embrace. These strawberry oatmeal bars are like a fruity and comforting wholesome hug.

But these berry bars are not only delicious, they are also quick and easy to make! With just a handful of everyday ingredients, you can whip up a batch in no time for half the cost of your favorite store-bought brand. Whether you’re seeking a delightful breakfast treat, a satisfying snack, or a heartwarming dessert, this strawberry oatmeal bars recipe is your answer!

Crust And Crumble

• All-Purpose Flour: Serves as the base of the crust along with the oats. You can also use whole wheat flour. However, if you are using gluten-free flour make sure it contains xanthan gum in it to bind the bars together. 
• Rolled Oats: Adds a delightful chewiness and nutty flavor. You can also use quick oats but they won’t produce the same texture as old-fashioned oats. 
• Brown Sugar: Provides a rich, caramel-like sweetness that complements the oats. 
• Baking Soda: Acts as a leavening agent, which keeps the crust and crumble light and crispy.
• Salt: Just a pinch of salt enhances all the flavors and helps to balance the sweetness. 
• Unsalted Butter: Gives the bars their rich buttery flavor. It’s best to use unsalted butter, but if it’s unavailable, omit the pinch of salt added to the crust.

Strawberry Filling

• Fresh Strawberries: The berry star ingredient! Fresh strawberries provide a burst of fruity sweetness. 
• Granulated Sugar: Adds extra sweetness and texture to the strawberry filling. 
• Cornstarch: Serves as a thickening agent for the filling. You can substitute it with arrowroot powder or tapioca starch if needed.
• Lemon Juice: Fresh lemon juice offers a citrusy kick that brightens up the bars. Lime juice is a suitable alternative for a tangy twist.

Just like my blueberry bars, these strawberry bars are an easy peasy baked good that you can make with just a handful of ingredients and some fresh berries. The recipe doesn’t demand any fancy skills, making it perfect for novice bakers!

Preheat The Oven

Begin by preheating your oven to 350°F (175°C). Then, line a 9×9-inch baking pan with parchment paper, making sure to leave enough overhang to effortlessly lift the bars out after baking.

Make The Crust

First, combine the flour, oats, brown sugar, baking soda, and salt in a large bowl. Then add the melted butter and stir everything together until well incorporated. The dry ingredients should be completely moistened.

Now, reserve 1 cup of the mixture and set it aside for the oatmeal crumble topping. Then pour the rest of the oatmeal mixture into the prepared baking dish and press it firmly into the bottom of the pan to create an even layer. 

Make The Filling

Once you’ve formed the crust, toss the fresh strawberries, sugar, cornstarch, and lemon juice together in a separate bowl.

Then spread the strawberry mixture evenly over the crust in the baking pan. Now, sprinkle the remaining oat mixture on top of the strawberries. 

Bake The Strawberry Oat Bars

Finally, slide your pan into the preheated oven and let the bars bake for 35 to 40 minutes. When ready, the crumble topping will be slightly golden brown and the strawberry filling bubbly.

Cool And Serve

Once baked, place the strawberry oatmeal bars on a wire rack and let them completely cool in the pan to room temperature. Then slice them into squares and serve!

Serving Strawberry Oatmeal Bars

These scrumptious Strawberry Oatmeal Bars are a versatile delight! Serve them warm to savor the gooey texture, maybe with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. They make a great companion to a cup of tea or coffee, adding a sweet, fruity note to your relaxing break. And of course, they are just as delicious when enjoyed cool, offering a firm, chewy bite of layered goodness. Whether it’s breakfast, a mid-day snack, or dessert, these bars are sure to bring a burst of strawberry joy to your day!

Frequently Asked Questions

Storage

You can store any leftover strawberry oatmeal bars in an airtight container at room temperature for about 2 days or in the refrigerator for up to 6 days. You can also freeze them for longer storage for up to 3 months. Just remember to wrap them securely in plastic wrap to prevent freezer burn and allow them to thaw out at room temperature before serving.

Discover More Strawberry Recipes

Easy Strawberry Cake

Strawberry Milkshake

Strawberry Cream Cheese French Toast Roll Ups

Strawberry Banana Smoothie

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Strawberry Oatmeal Bars

Indulge in the sweet symphony of my Strawberry Oatmeal Bars! These tantalizing treats meld the wholesome goodness of rolled oats with the fresh and fruity zing of strawberries, all nestled within a buttery, crumbly delight. It's a heavenly bite that promises to dance on your taste buds, making it the perfect companion for your tea or coffee breaks or as a dessert that's sure to be a hit with both kids and adults!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 212kcal

Author Joanna Cismaru

Ingredients

Oatmeal Crust And Crumble

• 1½ cups all-purpose flour
• 1½ cups rolled oats
• 1 cup brown sugar packed
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup butter unsalted, melted

Strawberry Filling

• 2 cups fresh strawberries hulled and quartered
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice

Instructions

• Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a bit of overhang on the sides to easily lift the bars out later.
• In a large mixing bowl, combine the flour, oats, brown sugar, baking soda, and salt. Pour the melted butter into the bowl and mix until all the dry ingredients are moistened.
  
• Reserve 1 cup of the oatmeal mixture for the topping. Press the remaining mixture into the bottom of the prepared pan, creating an even layer.
  
• In a separate bowl, toss together the strawberries, granulated sugar, cornstarch, and lemon juice until the strawberries are well coated.
  
• Spread the strawberry mixture over the oatmeal base in the pan, distributing the strawberries evenly. Sprinkle the reserved oatmeal mixture on top of the strawberries.
  
• Bake in the preheated oven for 35-40 minutes, or until the crumble topping is lightly golden and the strawberry juices are bubbling. Allow the bars to cool completely in the pan on a wire rack before cutting into squares.
  

Notes

1. Oats Substitution: If you don’t have rolled oats, quick oats can be a suitable substitute.
2. Strawberry Alternative: If fresh strawberries aren’t available, feel free to use frozen ones; just ensure they are thawed and drained properly to avoid excess moisture.
3. Vegan Option: Swap out the butter for a plant-based alternative and ensure your sugar is vegan to make these bars suitable for those following a vegan diet.
4. Storage Tip: Store any leftover bars in an airtight container at room temperature for about 2 days or in the refrigerator for up to 6 days.

Nutrition

Serving: 1bar | Calories: 212kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 144mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 268IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg

The post Strawberry Oatmeal Bars appeared first on Craving Home Cooked.

Get ready to be blown away by the sheer deliciousness and simplicity of this amazing Baklava Recipe! Made with layers of flaky phyllo pastry soaked in sweet honey syrup and a crunchy spiced nut filling, this classic Middle Eastern dessert is divine! With its irresistible combination of flavors and contrasting textures, your guests will find it impossible to resist this decadent dessert!

What Is Baklava?

If you’ve never indulged in the beloved Middle Eastern dessert that is baklava, you’re in for a real treat! Basically, baklava is a type of pastry made with layers of delicate paper-thin phyllo dough that are brushed with melted butter, generously filled with a mixture of finely chopped nuts, and then topped off with a sweet honey syrup. It’s absolutely delicious and strikes the perfect balance between crispy, buttery, and sticky sweet in each and every bite!

However, despite its impressive visual appeal and flavor profile, baklava is remarkably easy to make, even for a novice in the kitchen! In fact, with just a few basic ingredients like store-bought phyllo dough and a handful of pantry staples, you can effortlessly create this delightful dessert. So, without further ado, put on your apron, gather your ingredients, and get ready to impress your friends and family with a batch of this scrumptious homemade baklava!

For The Pastry

• Phyllo Dough – It’s a delicate and thin pastry dough that forms the lovely crispy layers of the desert. It can also be used to make savory recipes too like this Mushroom and Leek Strudel. You will find phyllo sold in the freezer section at your local grocery store.
• Butter – The butter adds to the crispy texture and richness. Always use unsalted butter for better control over the amount of added salt. Unsalted clarified butter or ghee can also be used.
• Mixed Nuts – You will need some finely chopped nuts, such as walnuts or pistachios to make the crunchy sweet filling. Feel free to use any combination of nuts if you like. 
• Sugar – Simple granulated sugar adds just the right touch of sweetness to the nut mixture.
• Spices – A bit of ground cinnamon and ground cloves bring warmth and a subtle hint of aromatic flavor. A dash of ground cardamom is another option if you don’t like cloves.

For The Syrup

• Sugar – You will need some granulated sugar to create the foundation of the sweet syrup. 
• Water – Used to help create the right consistency and texture.
• Honey – Adds a delightful bit of natural sweetness and helps bind the layers together.
• Lemon Juice – Adds just a touch of tang to balance the sweetness of the syrup and brighten up the flavors. 
• Cinnamon Stick – Infuses the syrup with a subtle warm cinnamon flavor.

Making homemade baklava is actually really simple! Just follow these easy and straightforward steps, and you’ll have a perfect batch of this delicious Middle Eastern dessert to impress your friends and family!

Preheat The Oven And Prep The Pan

Begin by preheating your oven to 350°F (177°C) so that it’s already hot once you’ve assembled the pastry. Then generously grease a 9×13 inch (23×33 cm) size baking pan and set it aside for now.

Prepare The Nut Mixture

Next, you need to make crunchy nut filling! So combine the finely chopped nuts, ¼ cup of sugar, ground cinnamon, and ground cloves in a small bowl. Then mix the ingredients together until the spices and sugar are evenly disturbed with the nuts. 

Begin Layering The Phyllo

This step is about building a sturdy foundation for the dessert. First, you need to unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Then take just one sheet of phyllo and place it gently in the greased baking pan. Next, brush it with melted butter, making sure that you coat every inch of the dough. Now, repeat this process layering about 10 sheets of phyllo dough to create the bottom layer.

Add The Nuts And More Phyllo

Now, you can assemble the baklava! Sprinkle about half of the prepared nut mixture evenly over the layers of phyllo in the baking dish. Next, add 5 more layers of phyllo dough, brushing each one with butter before adding the next, just like you did to create the base. Then top those 5 layers of dough with the remaining nut mixture. Finally, add 10 more layers of phyllo, again brushing each one with butter.

Cut And Bake

Once you’ve built your baklava, grab a sharp knife and delicately slice it into small squares or diamond shapes, making sure to cut through all the layers. Now, transfer the baklava to the preheated oven to bake for 50 minutes or until it’s crispy and golden brown. Then remove it from the oven and let it cool down just a bit.

Make The Syrup

While the baklava is baking, you need to make the flavorful syrup. To begin, bring the sugar, water, honey, lemon juice, and cinnamon stick to a gentle boil in a saucepan. Then reduce the heat and let the mixture simmer for 20 minutes as the sugar dissolves. Next, remove the cinnamon stick and allow the syrup to slightly cool.

Complete The Dessert

After your baklava has cooled off a bit, slowly pour the cooled syrup evenly over the pastry giving it time to soak into the dough. Now, allow the baklava to sit for at least 4 hours and up to overnight to fully absorb the syrup and fully develop its flavor. Then serve the baklava with a dollop of whipped cream and your favorite beverage like a warm Irish Coffee if you like!

Storage

You can store leftover baklava in an airtight container at room temperature for up to 4 days or in the fridge for about a week. It’s also possible to freeze baklava for up to 3 months. When ready to serve, just let it thaw out in the refrigerator overnight and then bring it to room temperature before enjoying.

Other Delicious Desserts You’ll Love

• Easy Chocolate Fudge
• Burnt Basque Cheesecake
• Slow Cooker Chocolate Candy
• Blackberry Cobbler
• Fig Tart

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Baklava Recipe

Experience a bite of the sublime with my homemade Baklava. Layers of flaky phyllo pastry, filled with a sweet, spiced nut mixture, are baked to golden perfection, then bathed in a honey syrup for that authentic, gooey sweetness.

Course Dessert

Cuisine Middle Eastern

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 24

Calories 268kcal

Author Joanna Cismaru

Ingredients

• 1 pound phyllo dough thawed
• 1¼ cups unsalted butter melted
• 2 cups mixed nuts such as walnuts and pistachios, finely chopped
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves

Syrup

• 1 cup granulated sugar
• 1 cup water
• ½ cup honey
• 2 tablespoons lemon juice
• 1 cinnamon stick

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan.
• In a bowl, mix the chopped nuts, ¼ cup sugar, ground cinnamon, and ground cloves. Set aside.
• Unroll the phyllo dough and cover it with a damp towel to keep it from drying out. Layer the phyllo sheets one at a time in the greased pan, brushing each sheet with melted butter before adding the next. Use about 10 sheets of phyllo for the bottom layer.
• Spread about half of the nut mixture evenly over the phyllo layers.
• Add 5 more layers of phyllo dough, brushing each with melted butter, followed by the remaining nut mixture.
• Finish with another 10 layers of phyllo dough, brushing each with melted butter.
• With a sharp knife, carefully cut the baklava into squares or diamond shapes, slicing through all the layers.
• Bake the baklava for 50 minutes, or until golden brown and crisp. Remove from the oven and let cool slightly.
• While the baklava is baking, prepare the syrup by combining the sugar, water, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove the cinnamon stick and allow the syrup to cool slightly.
• Slowly pour the cooled syrup over the slightly cooled baklava, allowing it to soak into the layers. Let the baklava sit for at least 4 hours or overnight to fully absorb the syrup and develop its flavors.

Notes

1. Phyllo pastry: It’s important to keep the phyllo covered with a damp cloth while you’re working to prevent it from drying out.
2. Nut mixture: Feel free to use a combination of your favorite nuts. Almonds, walnuts, and pistachios are traditionally used.
3. Syrup: For the best results, make sure the syrup is cooled before pouring over the hot baklava.
4. Storage: Baklava keeps well and actually improves with time. Store in an airtight container at room temperature for up to 1 week.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 94mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

The post Baklava Recipe appeared first on Craving Home Cooked.

When the flavors of apple pie come together with classic bread pudding what you get is this unbelievably good Apple Pie Bread Pudding! Full of cinnamon spiced fresh apples and plump raisins, it’s custardy in the middle and finished with a creamy butter and brown sugar sauce. Just top it with a big scoop of vanilla ice cream and it’s the perfect quick and easy dessert that holiday season!

Easy Apple Pie Bread Pudding Recipe

Bust out the apples. It’s the holiday season and time for apple pie to take the stage on your table. Yet, this year what if your classic apple pie was transformed into a delicious apple pie bread pudding!?! With all the yummy apple pie flavors folded into the soft custard-like center. That’s what we’ve got here and it’s incredible!  

This spin on apple pie and bread pudding is the best parts of both of the yummy desserts. And just like classic bread pudding, it is simple to make. You don’t even have to make an apple pie filling or pie crust! You just add fresh apples right in with the bread. Super easy! 

So give this recipe a try! You can serve it as a dessert topped with ice cream, for brunch, or even as an indulgent holiday breakfast! Apple pie bread pudding is sure to satisfy and impress!

Bread Pudding

• Eggs – Helps to bind the bread pudding together and make it fluffy.
• Plain Yogurt – Full-fat plain yogurt works best. Make sure the yogurt doesn’t have any added sugar. 
• Milk – Whole milk is ideal, but any type of milk will work including non-dairy varieties such as almond milk.
• Vanilla Extract – Use pure vanilla extract for the best flavor. You can also use vanilla bean paste if you prefer.
• Cinnamon – Ground cinnamon is used to add some classic apple pie taste to the pudding. 
• Brown Sugar – Adds sweetness and helps to develop the apple flavor.
• Apples – I like to use Granny Smith apples for their firm texture and tartness. But you can use any kind you like. Just keep in mind that firmer varieties will hold their shape better. 
• Raisins – Always added to classic bread pudding. Use fresh raisins for the best texture.
• Bread – My top choice is soft and buttery brioche. Yet, any type of bread will work. Some good options other than brioche are french bread and challah. 

Sauce

• Butter – Always use unsalted butter to control the added salt.
• Heavy Cream – Add richness to the sauce and thickens it too. Milk will not work.
• Brown Sugar – There is naturally a bit of molasses in brown sugar, which adds some depth to the sauce.

This recipe is super simple! You only need one baking dish, one bowl, and a saucepan. You don’t even have to precook the apples and any type of bread will do. 

Preheat the Oven And Prep The Dish

To start, prepare your oven by preheating it to 350°F (177°C). Then spray a 9×13 inch baking dish or casserole dish well with nonstick cooking spray. You can also grease it with oil if you prefer.

Make The Wet Apple Mixture

First, you need to make the wet mixture that coats the bread cubes. Whisk the eggs, plain yogurt, milk, and vanilla together in a large bowl. Next, add 1 teaspoon of the ground cinnamon and 1⁄2 cup of the brown sugar and whisk again until fully combined. Then stir in the apples and raisins. 

Add The Bread

Now let’s add the bread so it starts looking like apple bread pudding! Gently fold the cubes of bread into the apple mixture. Yet, as you do this, you want to make sure that you don’t squish the cubes. However, the bread does need to be fully soaked. Then pour the bread and apple mixture into the prepared baking dish.

Top The Bread Pudding

To finish the pudding, mix the remaining ¼ cup of brown sugar together with the remaining 1 teaspoon of ground cinnamon. Then sprinkle the mixture evenly over the top of the bread pudding making sure to coat the entire surface. 

Bake The Apple Pie Oatmeal

Once the bread pudding is assembled, put the baking pan into the oven and bake it for 35 to 40 minutes or until it’s golden brown on top and it springs back up when you press it. Then remove it from the oven and allow it to cool in the pan for a few minutes before serving. 

Make The Sauce

While your bread pudding is baking away in the oven, make the sauce! To do this, add the butter, heavy cream, and brown sugar to a medium saucepan. Now, bring the mixture to a boil over medium-low heat and simmer the sauce, stirring from time to time for about 5 minutes or until it thickens. Then remove the sauce from the heat.

Serve And Enjoy

With the bread pudding baked and sauce made, grab a few plates and get ready to serve. First, pour the warm sauce evenly over the bread pudding. Then cut the apple pie bread pudding into squares and serve warm with a scoop of vanilla ice cream.

How do You Know When The Bread Pudding Is Done?

When it’s ready the apple bread pudding will be golden brown on top and spring back up when you press it. If there is liquid coming up when you press then it isn’t quite done yet. 

Why Did My Bread Pudding Come Out Soggy?

This happens when you either didn’t bake it long enough or the ingredients are off. Most commonly it’s due to too much liquid and not enough bread. This is why it’s so important to accurately measure all your ingredients for the most success.

Storage

Leftover apple pie bread pudding will keep in the fridge for up to 4 days when stored in an airtight container. To rewarm it, just put it in the oven at 300°F (150°C) for about 5 to 10 minutes. You can also put it in the microwave on medium power for a few minutes.

It’s also possible to freeze bread pudding for about 3 months if you wrap it really well in plastic wrap or put it in an airtight container. Then just allow it to thaw out at room temperature or in the fridge for a few hours before reheating it in the oven.

Other Delicious Desserts To Try

• Blackberry Cobbler
• Peach Cobbler
• Chocolate Swiss Roll Cake
• The Best Brownies
• Blueberry Bars
• Banana Cream Pie
• French Toast Casserole

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Apple Pie Bread Pudding

When the flavors of apple pie come together with classic bread pudding what you get is this unbelievably good Apple Pie Bread Pudding! Full of cinnamon spiced fresh apples and plump raisins, it’s custardy in the middle and finished with a creamy butter and brown sugar sauce. Just top it with a big scoop of vanilla ice cream and it’s the perfect quick and easy dessert that holiday season!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16

Calories 632kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

Bread Pudding

• 3 large eggs
• 1 cup plain yogurt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon divided
• ¾ cup brown sugar divided
• 3 large apples peeled, cored and cubed, such as granny smith
• ½ cup raisins
• 8 cups bread cubed, such as brioche (about 1 bread)

Sauce

• 1 cup butter unsalted
• 1 cup heavy cream
• 1 cup brown sugar

US Customary – Metric

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
• In a large bowl, whisk together the eggs, yogurt, milk, vanilla extract, 1 teaspoon of the cinnamon and ½ cup of the sugar.
• Stir int he apples and raisins. Gently fold in the bread cubes making sure the bread is fully soaked. Pour the bread mixture into the prepared baking dish.
• Combine the remaining ¼ cup of brown sugar with the remaining 1 teaspoon of cinnamon and sprinkle over the bread pudding.
• Transfer the baking dish to the oven and bake for 35-40 minutes or until golden brown.
• Meanwhile, make the sauce. Add the butter, heavy cream and brown sugar to a sauce pan and bring to a boil over medium-low heat.
• Turn the heat to low and simmer until the sauce thickens, should take about 5 minutes.
• Pour the sauce over the bread pudding and cut it into squares. Serve warm with a scoop of vanilla ice cream.

Notes

1. Use firm apples. Crisp and firm apples like Granny Smith, Honeycrisp, and Fuji are the best picks to make this apple bread pudding recipe. Softer varieties of apples do not maintain their shape as well when cooked and can sometimes turn to mush.
2. Fully emerge the bread. Coat the bread well in the egg and milk mixture so that it absorbs plenty of moisture and bakes properly. Yet, try not to smash the cubes when doing so.
3. Cover with foil. If your bread pudding starts to brown too much before it’s done in the middle, lay a piece of foil over the top to keep it from burning. 
4. Leftover apple pie bread pudding will keep in the fridge for up to 4 days when stored in an airtight container. To rewarm it, just put it in the oven at 300°F (150°C) for about 5 to 10 minutes. You can also put it in the microwave on medium power for a few minutes.
5. It’s also possible to freeze bread pudding for about 3 months if you wrap it really well in plastic wrap or put it in an airtight container. Then just allow it to thaw out at room temperature or in the fridge for a few hours before reheating it in the oven.

Nutrition

Serving: 1serving | Calories: 632kcal | Carbohydrates: 91g | Protein: 16g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 690mg | Potassium: 362mg | Fiber: 6g | Sugar: 36g | Vitamin A: 696IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 5mg

The post Apple Pie Bread Pudding appeared first on Craving Home Cooked.

This yummy Apple Pie Baked Oatmeal is going to become your new favorite quick and easy breakfast on the run! It’s fresh apples and pecans baked together with a mixture of lightly sweetened oats and milk with a dash of cinnamon. Baked oatmeal is healthy, hearty, and so darn good!

Easy Apple Pie Baked Oatmeal Recipe

Imagine the creamy oatmeal that you grew up eating turned into baked squares. Got it? Well that my friends, is baked oatmeal. But if you’ve already tried my other Baked Oatmeal recipe then you know what I’m talking about and how good it is! But for those that don’t, it’s really yummy, super easy to make, and a great new take on all the best parts of classic oatmeal in a whole new way. 

And just like my other recipe, this Apple Pie Baked Oatmeal recipe is very similar in that you are going to make a simple batter composed of oats with some milk, eggs, baking powder, and a dash of sugar. Yet, in this one, I’ve left out the butter and added some flavors of an apple pie like fresh apples and cinnamon. I also folded in some pecans for some nutty texture and richness. It’s a delicious breakfast option that is oil-free, low-fat, and easy to make gluten-free by using the proper oats.

Not to mention, you can top the baked oatmeal with anything you like! Some of my favorites are maple syrup, yogurt, and fresh fruit! You can even transform it into a dessert with a scoop of vanilla ice cream!

• Oats – You need old-fashioned rolled oats for this recipe. Quick oats will also work.
• Baking Powder – Gives the baked oatmeal a little rise.
• Cinnamon – A classic warm spice that blends wonderfully with apples.
• Salt – A dash of salt helps to balance the sweetness.
• Brown Sugar – Sweetens the apples beautifully with the natural bit of molasses in it.
• Milk – Any type of milk will work including non-dairy varieties such as almond milk.
• Eggs – They help to bind the oatmeal mixture.
• Vanilla Extract – Use pure vanilla extract for the best flavor.
• Apples – You can use any kind you like, but firmer apples tend to hold their shape better.
• Pecans – Adds a nice crunch and richness to the baked oatmeal. Walnuts and almonds are other good options. 

This quick and easy breakfast recipe is so simple you’ll be making it every week! The batter literally takes just a few minutes to make! And it’s impossible to overmix it!

Preheat The Oven And Prep The Dish

To begin, you need to preheat your oven to 375°F (190°C) to get it ready for baking. Then spray a 9×13 inch casserole dish well with cooking spray. You can also grease it with oil.

Make The Batter

Now, you can start making the baked oatmeal! You need to mix the wet and dry ingredients separately. So first combine the rolled oats, baking powder, cinnamon, and salt together in a large bowl.

Next, whisk together the brown sugar, milk, eggs, and vanilla extract in a medium bowl.

Then add the wet ingredients to the oatmeal mixture and stir well. This is one batter you don’t have to worry about over-mixing! 

Add The Apples And Pecans

Once the batter is made, gently fold in the apples and chopped pecans just until incorporated. You want to do this carefully so you don’t break up the apples or mush them. The idea is to have chunks of apples.

Bake The Apple Pie Oatmeal

First, pour the oat mixture into the prepared baking dish. Then if you like, top with a few more pecans and a sprinkle of brown sugar. Now, put the baking dish into the oven and bake the oatmeal for about 45 minutes or until it’s golden brown on top. Then remove it from the oven and allow it to cool in the pan for 10 minutes before serving. 

What Can I Add To The Baked Oatmeal?

This recipe is really versatile, which means it is easy to customize. You can use pears or berries in place of the apples. As well as, add different types of chopped nuts, chocolate chips, coconut, or any dried fruit you like. Also, any apple pie spices can be added. Some of my favorites are nutmeg, ginger, cloves, and cardamom. So feel free to be as creative as you like. Just keep in mind the ratios of the ingredients in the original recipe.

Is Baked Oatmeal Gluten Free?

Yes, if you use gluten-free oats then baked oatmeal is gluten-free. But you need to read the label on your oats to make sure that they are gluten-free as not all oats are.

How To Tell When Baked Oatmeal Is Done?

When baked oatmeal is ready it will be golden brown and slightly crisp on top. The edges will have also started pulling away from the sides of the pan and a knife inserted into the middle should come out with just a few wet crumbs.

Storage

Leftover apple baked oatmeal will keep in the fridge for up to 4 days when stored in an airtight container. If you’d like to warm it, I recommend putting it in the oven at 300°F (150°C) for about 5 to 10 minutes or until warm. You can also put it in the microwave on medium power for a few minutes.

It’s also possible to freeze baked oatmeal for about 3 months if you wrap it really well in plastic wrap. Then just allow it to thaw out at room temperature or in the fridge for a few hours before eating or reheating.

Other Delicious Breakfasts To Try

• Blueberry Lemon Rolls
• Banana Nut Bread
• Rice Pudding
• Starbucks Lemon Loaf (Copycat)
• Instant Pot Rice Pudding
• Maple Pecan Overnight Oats

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Apple Pie Baked Oatmeal

This yummy Apple Pie Baked Oatmeal is going to become your new favorite quick and easy breakfast on the run! It’s fresh apples and pecans baked together with a mixture of lightly sweetened oats and milk with a dash of cinnamon. Baked oatmeal is healthy, hearty, and so darn good!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9

Calories 261kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 3 cups rolled oats
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ cup brown sugar packed
• 2 cups milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 medium apples peeled, cored and diced small
• 1 cup pecans chopped

US Customary – Metric

Instructions

• Preheat the oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
• In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt together.
• In another bowl, add the brown sugar, milk, eggs, vanilla extract and whisk well.
• Add the wet mixture to the dry mixture and mix until well combined. Fold n the apples and pecans.
• Pour the oat mixture into the prepared baking dish. Sprinkle with a few extra pecans over the top and a little brown sugar if preferred.
• Transfer the pan to the oven and bake for about 45 minutes, uncovered, until golden brown.
• Cool for 10 minutes in the pan before serving.

Notes

1. Do not let the batter sit. You can’t make this batter ahead of time. The oats will soak up the moisture from the liquid. You need to make it and bake it right away.
2. Fold in the apples. No, you can’t overmix the batter, but you can break up the apples. So gently blend them in so that they hold their shape.
3. Let it cool. Wait the full 10 minutes before cutting into the apple pie baked oatmeal. It needs a few minutes to both cool and set.
4. Leftover apple baked oatmeal will keep in the fridge for up to 4 days when stored in an airtight container. If you’d like to warm it, I recommend putting it in the oven at 300°F (150°C) for about 5 to 10 minutes or until warm. You can also put it in the microwave on medium power for a few minutes.
5. It’s also possible to freeze baked oatmeal for about 3 months if you wrap it really well in plastic wrap. Then just allow it to thaw out at room temperature or in the fridge for a few hours before eating or reheating.

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 35g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 172mg | Potassium: 393mg | Fiber: 5g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

The post Apple Pie Baked Oatmeal appeared first on Craving Home Cooked.

Chocolate fudgy, gooey in the middle, with a hint of espresso along with yummy crispy edges, and a beautifully baked crackly top make these The Best Brownies! They are divine and the perfect sinfully good treat to satisfy your sweet tooth!

The Best Brownie Recipe

I’m a self-confessed chocolate lover! So it’s no surprise that brownies are one of my guilty pleasures. But I’m not talking about any old brownies! I mean the softy fudgy in the center, chewy on the edges, and loaded with chocolate brownies!

Over the years, I’ve created a lot of different brownie recipes like my Peanut Butter Brownies and my Cream Cheese Brownies, but these right here are hands down the best brownies I’ve ever made! I’ve taken all the parts of my brownie recipes that I love, switched up the batter technique, and then infused that amazing brownie recipe with espresso and added even more chocolate. This recipe is next level, better than your go-to boxed brownies ever dreamed of being!

What Makes Brownies Fudgy

Fudgy brownies as a rule of thumb have a higher fat-to-flour ratio, which means more butter and more chocolate! They also have less cocoa powder in them, yet are packed with rich chocolate chunks that melt during baking to create the indulgent molten middle.

And lastly, it’s super important to note that fudgy brownies come out of the oven before a toothpick comes out clean, but the edges do need to be set. This is how you bake the best brownies with the fudgiest most chocolatey middles.

• Flour – Good old all-purpose flour is all you need.
• Cocoa powder – I like to use Dutch-process cocoa powder.
• Salt – Brings out the flavors and balances the sweetness of the chocolate.
• Baking powder – Used as a leavening agent it helps to give the brownies rise.
• Espresso powder – Melds perfectly with the chocolate enhancing its flavor to make the best brownies ever! You can also use instant coffee if you don’t have an espresso powder on hand.
• Chocolate chips – Use good quality semi-sweet chocolate chips. You can also use dark chocolate or milk chocolate chips too.
• Butter – Always use unsalted butter in baking to control the amount of salt.
• Vegetable oil – This can be canola, soybean, or any type of vegetable-based oil.
• Sugar – I used granulated white sugar.
• Eggs – You need room-temperature eggs for the brownies, which helps to create a smooth batter.
• Vanilla – Use pure vanilla extract to boost the chocolate flavor.

1. Preheat the oven and spray the pan: Preheat your oven to 350°F. Then spray an 8×8 inch square baking pan with cooking spray and line it with parchment paper.
2. Combine the dry ingredients: Sift together the flour, cocoa powder, salt, baking soda, and espresso powder into a large bowl and whisk together well. Then add one cup of the chocolate chips and mix it all together.
3. Dissolve the sugar in the butter and oil: Add the butter and oil to a small saucepan and melt it over medium heat. Next, add the sugar and whisk until the mixture is smooth and all the sugar crystals have dissolved. Now, remove the saucepan from the heat and allow the mixture to slightly cool before moving on to the next step in which the mixture needs to be hot but not scalding.
4. Temper the eggs: In a separate large bowl, whisk together the eggs, egg yolk, and vanilla extract. Now, very slowly pour the melted butter and sugar mixture into the whisked eggs until combined well, making sure to continue whisking the entire time.
5. Add the dry ingredients: Add the dry ingredients and slowly stir using a rubber spatula. The best method is to fold the dry ingredients into the wet ingredients until you no longer see any bits or chunks of flour. You want a smooth batter, but not over-mixed.
6. Prepare to bake: Pour the brownie batter into the prepared baking pan and smooth it out so that it is one even layer. Then sprinkle the top with the remaining chocolate chips.
7. Bake the best brownies: Put the brownies into the oven and bake at 350°F for 20 to 25 minutes. When done, the brownies will feel set on the edges, but the center should look very moist, yet not raw.
8. Cool and serve: Allow the brownies to cool in the pan for at least 10 minutes. They need this time to firm up a bit more and set. Then cut them into squares and devour them as is or serve with your favorite ice cream topped with a dollop of whipped cream!

What Else Can I Add To My Brownies?

Chopped pecans and walnuts are both fabulous in brownies as well as shredded coconut and marshmallows. I’d suggest adding about ¾ cup of chopped nuts or any other ingredient to the batter.

Can This Recipe Be Made Gluten-Free?

Probably yes, but I’ve not tried. Brownies, especially the fudgy kind, tend to be super easy to make and forgiving, so it should work. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.

How To Store Leftover Brownies

Cut homemade brownies can be stored in an airtight container at room temperature for about 1 to 2 days or in the freezer for up to 3 months. If you freeze them, simply just thaw the brownies out at room temperature before eating.

More Delicious Desserts To Try

• Easy Chocolate Fudge
• Chocolate Lasagna
• Chocolate Brownie Cookies
• Texas Sheet Cake
• Chocolate Bundt Cake
• Baklava

Print

The Best Brownies

Chocolate fudgy, gooey in the middle, with a hint of espresso along with yummy crispy edges, and a beautifully baked crackly top make these The Best Brownies! They are divine and the perfect sinfully good treat to satisfy your sweet tooth!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 9

Calories 481kcal

Author Joanna Cismaru

Ingredients

• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons espresso powder or instant coffee
• 1¼ cup chocolate chips seme-sweet
• ¾ cup butter unsalted
• 3 tablespoons vegetable oil such as canola
• 1½ cup granulated sugar
• 2 large eggs
• 1 egg yolk
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Preheat the oven and spray the pan: Preheat your oven to 350°F. Then spray an 8×8 inch square baking pan with cooking spray and line it with parchment paper.
• Combine the dry ingredients: Sift together the flour, cocoa powder, salt, baking soda, and espresso powder into a large bowl and whisk together well. Then add one cup of the chocolate chips and mix it all together.
• Dissolve the sugar in the butter and oil: Add the butter and oil to a small saucepan and melt it over medium heat. Next, add the sugar and whisk until the mixture is smooth and all the sugar crystals have dissolved. Now, remove the saucepan from the heat and allow the mixture to slightly cool before moving on to the next step in which the mixture needs to be hot but not scalding.
• Temper the eggs: In a separate large bowl, whisk together the eggs, egg yolk, and vanilla extract. Now, very slowly pour the melted butter and sugar mixture into the whisked eggs until combined well, making sure to continue whisking the entire time.
• Add the dry ingredients: Add the dry ingredients and slowly stir using a rubber spatula. The best method is to fold the dry ingredients into the wet ingredients until you no longer see any bits or chunks of flour. You want a smooth batter, but not over-mixed.
• Prepare to bake: Pour the brownie batter into the prepared baking pan and smooth it out so that it is one even layer. Then sprinkle the top with the remaining chocolate chips.
• Bake the best brownies: Put the brownies into the oven and bake at 350°F for 20 to 25 minutes. When done, the brownies will feel set on the edges, but the center should look very moist, yet not raw.
• Cool and serve: Allow the brownies to cool in the pan for at least 10 minutes. They need this time to firm up a bit more and set. Then cut them into squares and devour them as is or serve with your favorite ice cream topped with a dollop of whipped cream!

Notes

1. Cut homemade brownies can be stored in an airtight container at room temperature for about 1 to 2 days or in the freezer for up to 3 months. If you freeze them, simply just thaw the brownies out at room temperature before eating.

Nutrition

Serving: 1brownie | Calories: 481kcal | Carbohydrates: 65g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 348mg | Potassium: 155mg | Fiber: 4g | Sugar: 49g | Vitamin A: 618IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2mg

The post The Best Brownies appeared first on Craving Home Cooked.

Filled with a delicious fresh blueberry layer with a dash of lemon and then topped with a delicate sweet buttery crumble these Blueberry Bars are an amazing tasty sweet treat! It’s a super simple recipe and an easy dessert that your whole family will love!

The Best Blueberry Bars

Summertime is blueberry season! It’s a time of year that I love and look forward to buying fresh juicy and plump sweet blueberries to make some of my favorites like Homemade Blueberry Muffins, Blueberry Coffee Cake, and Berry Pie! But this year I wanted to try something a little different. 

So I took all the best parts of a delicious blueberry pie and all the best parts of a blueberry crumble to create these scrumptious blueberry bars! The recipe only requires the most basic pantry ingredients that you likely already have on hand and fresh blueberries. That’s it! It’s so easy! Just 15 minutes to make and 45 minutes to bake!

The bars bake up so buttery and light, oozing with a yummy fresh blueberry filling that is both perfectly sweet and tart. They are fantastic with a scoop of vanilla ice cream for an after-dinner dessert or alongside a cup of coffee at breakfast.

Crumb Layers

• Flour – Simple all-purpose flour is all you need.
• Sugar – I used granulated white sugar, but you can also use cane sugar.
• Brown Sugar – Light brown sugar sweetens the bars like the white sugar, but naturally has a little bit of molasses in it.
• Baking Powder – Used as a leavening agent.
• Salt – Balances the sweetness of the bars as well as enhances the flavor of the blueberries.
• Butter – Always use unsalted butter in baking and it needs to be cold for this recipe.
• Eggs – You need a large egg to help bind the crumb topping.
• Vanilla – Use pure vanilla extract if you can to add another layer of flavor.

Blueberry Layer

• Blueberries – Fresh blueberries are ideal for this recipe. Yet, frozen will work if you don’t have any fresh on hand. 
• Cornstarch – Just a tad is used to thicken the blueberry filling. You can also use arrowroot starch if you are avoiding corn. 
• Sugar – Simple granulated sugar or cane sugar is perfect.
• Lemon Juice – For the best flavor use freshly squeezed lemon juice. It’s used to brighten the filling and boost the natural blueberry filling. 

1. Preheat the oven and prep the pan: Preheat your oven to 375°F (190°C). Then spray a 9×13-inch baking pan with cooking spray and line it with parchment paper that is hanging off the sides so that the bars are easy to lift out once baked.  
2. Begin the crumble dough: Whisk together the flour, granulated sugar, brown sugar, baking powder, and salt in a large mixing bowl. Now, add the cold cubed butter and use a pastry cutter or fork to blend until it’s well combined and crumbly. The butter must be cold for this step. 
3. Add the egg and vanilla: In a small bowl, whisk the egg together with the vanilla extract. Then add it to the flour mixture and blend it in using a pastry cutter, wooden spoon or fork until the dough is crumbly. Try not to over blend. The butter needs to stay chunky for the crumble to have texture. 
4. Form the crust: Transfer half of the dough to the prepared baking pan and press it firmly into the bottom to form the crust of the bars.
5. Make the blueberry filling: In another bowl, combine the fresh blueberries, cornstarch, lemon juice, and ½ cup of sugar in a separate bowl. 
6. Add the blueberry layer: Evenly spread the blueberry mixture over the bottom crust layer in the baking pan.
7. Top with the crumb layer: Sprinkle the remaining crumb mixture evenly over the blueberry mixture using your fingers to crumble it up if necessary.
8. Bake the blueberry bars: Put the baking pan into the oven and bake the bars for about 45 minutes to an hour or until the top is golden brown in color. 
9. Cool and serve: Once baked, allow the bars to completely cool in the pan before lifting them out to cut into blueberry squares to serve.   

When Is Blueberry SEason?

Blueberry season is typically in the summer between June and August of every year. But you can make these yummy blueberry crumb bars any time of year and even use frozen berries if you can’t find any fresh in the store. 

Can I Use Frozen Blueberries?

Yes, you can totally make this recipe using frozen blueberries. However, I suggest letting them defrost and then draining as much liquid as possible to prevent a soggy crust.

Can I Mkae Gluten-Free Blueberry Bars?

Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour and the recipe should work perfectly.

Can I Make Vegan Blueberry Bars?

Yes, simply use vegan butter or shortening in place of the cold butter. Just remember that you want the dough to have chunks of fat to produce that light crumbly texture. 

Storage

Homemade blueberry bars can be stored in an airtight container for about 1 to 2 days at room temperature or for about 5 days in the fridge. To reheat, you can put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.

Other Delicious Desserts To Try

• Blueberry Lemon Rolls
• Blueberry Buckle
• Bakery Style Blueberry Muffins
• Blueberry Coffee Cake
• Lemon Blueberry Scones
• Blackberry Cobbler
• Apple Pie Bread Pudding
• Strawberry Oatmeal Bars

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Blueberry Bars

Filled with a delicious fresh blueberry layer with a dash of lemon and then topped with a delicate sweet buttery crumble these Blueberry Bars are an amazing tasty sweet treat! It’s a super simple recipe and an easy dessert that your whole family will love!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 15

Calories 316kcal

Author Joanna Cismaru

Ingredients

Crumb Layers

• 3 cups all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter unsalted, cold and cut in cubes
• 1 large egg
• 2 teaspoons vanilla extract

Blueberry Layer

• 5 cups fresh blueberries
• 1 tablespoon cornstarch
• ½ cup sugar
• 2 tablespoons lemon juice freshly squeezed

US Customary – Metric

Instructions

• Preheat the oven and prep the pan: Preheat your oven to 375°F (190°C). Then spray a 9×13-inch baking pan with cooking spray and line it with parchment paper that is hanging off the sides so that the bars are easy to lift out once baked.  
• Begin the crumble dough: Whisk together the flour, granulated sugar, brown sugar, baking powder, and salt in a large mixing bowl. Now, add the cold cubed butter and use a pastry cutter or fork to blend until it’s well combined and crumbly. The butter must be cold for this step. 
• Add the egg and vanilla: In a small bowl, whisk the egg together with the vanilla extract. Then add it to the flour mixture and blend it in using a pastry cutter, wooden spoon or fork until the dough is crumbly. Try not to over blend. The butter needs to stay chunky for the crumble to have texture. 
• Form the crust: Transfer half of the dough to the prepared baking pan and press it firmly into the bottom to form the crust of the bars.
• Make the blueberry filling: In another bowl, combine the fresh blueberries, cornstarch, lemon juice, and ½ cup of sugar in a separate bowl. 
• Add the blueberry layer: Evenly spread the blueberry mixture over the bottom crust layer in the baking pan.
• Top with the crumb layer: Sprinkle the remaining crumb mixture evenly over the blueberry mixture using your fingers to crumble it up if necessary.
• Bake the blueberry bars: Put the baking pan into the oven and bake the bars for about 45 minutes to an hour or until the top is golden brown in color. 
• Cool and serve: Once baked, allow the bars to completely cool in the pan before lifting them out to cut into blueberry squares to serve.   

Notes

1. Cold butter is a must. Be sure your butter is cold to get that amazing crumbly texture that makes the topping so yummy. You can even put the cubed butter in the freezer for about 5 minutes before you begin the recipe. 
2. Use parchment paper. Line the baking pan with parchment paper to ensure that the bars don’t stick. Also, make sure you use enough so that it hangs over the edges. Doing this makes it so much easier to remove the bars.
3. Use fresh blueberries. For these simple bars, use fresh blueberries if they are in season. You can use frozen, but the fresh blueberries are a treat and burst in your mouth with each bite. 
4. Bake until golden brown. Check your bars after 45 minutes of baking, but depending upon your oven it could take up to an hour to get a lovely golden brown color on the crumble.
5. Homemade blueberry bars can be stored in an airtight container for about 1 to 2 days at room temperature or for about 5 days in the fridge. To reheat, you can put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.

Nutrition

Serving: 1bar | Calories: 316kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 183mg | Potassium: 113mg | Fiber: 2g | Sugar: 26g | Vitamin A: 423IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg

The post Blueberry Bars appeared first on Craving Home Cooked.

These Peanut Butter Brownies are delicious, rich and chewy. Starting with a tasty fudgy brownie covered with creamy peanut butter layer and finally topped off with a delicious chocolate ganache, this recipe is a guaranteed family favorite.

Peanut Butter Brownies

Having a tasty recipe in your baking repertoire such as these Peanut Butter Brownies is a must for anyone with a sweet tooth. Blending together the fudgy texture of the chocolate brownie with the creaminess from the peanut butter layer, and topping it all off with the most delicious chocolate ganache is a match made in culinary heaven.

This easy recipe is definitely one of my favorites since it has just a few ingredients that I always have around the house. Once you prep the separate layers, there’s not much you have to do when they all come together but wait while it cools down in the fridge. So, let’s go ahead and dive right in, shall we?

Ingredient Notes

• Butter – Unsalted butter. You’ll need part of it softened to blend with the peanut butter and part of it cut into cubes to help melt easier for the chocolate brownie.
• Peanut Butter – Smooth peanut butter works great to create a creamy layer. Make sure it’s at room temperature so it’s easier to mix with the butter.
• Chocolate Chips – I used semi-sweet chocolate chips, but feel to use your favorite.
• Heavy Cream – I prefer heavy cream for a creamier texture in the chocolate layer.
• Vanilla – I prefer to use pure vanilla extract to enhance the flavors.
• Eggs – I used large eggs at room temperature.
• Salt – It helps heighten your ingredients’ flavors.
• Cocoa Powder – Use a good quality unsweetened cocoa powder.
• Icing Sugar – This is the same as confectioners sugar or powdered sugar.

How To Make Peanut Butter Brownies

Brownie Layer

1. Preheat oven: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper with overhangs around the side to easily remove the brownies.
2. Melt butter and chocolate chips: Add the butter and chocolate chips to a microwave-safe bowl and microwave 30 second intervals, stirring between each, until smooth. Should take 2 or 3 intervals.
3. Mix in ingredients: Let the mixture cool slightly then whisk in the granulated sugar and vanilla extract. Add the eggs and whisk well. Add the cocoa powder, flour and salt and gently fold into the mixture until combined.
4. Transfer to pan: Pour the mixture into the prepared ban. Transfer the pan to the preheated oven and bake 30-35 minutes. Let the brownies cool completely in the pan.

Peanut Butter Layer

1. Mix butter and peanut butter: Add the butter to a large bowl and beat it using a mixer until soft. Add the peanut butter and mix until well incorporated. Add powdered sugar, and mix starting on slow until smooth.
2. Add to brownie layer: Spoon the peanut butter mixture over the cooled brownies using a spatula. Spread it evenly over the entire surface. A great tip is to place a piece of wax paper of the peanut butter layer and press it down until you have a smooth layer.
3. Refrigerate: Transfer the pan to the fridge and chill for 30 minutes until firm.

Chocolate Layer

1. Mix chocolate chips with heavy cream: Add the chocolate chips to a medium sized microwave-safe bowl. Heat the heavy cream in a small saucepan over low heat until almost boiling. Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk until smooth. If the chocolate hasn’t completely melted, microwave it for 30 seconds until smooth.
2. Add over peanut butter layer: Pour the chocolate over the peanut butter layer and spread until you have a smooth layer. Place the pan in the fridge for the chocolate to set. At least 3 hours.
3. Ready to serve: Cut into bars and serve.

FAQ’s

Some Tips

1. Make sure your ingredients such as eggs, butter and peanut butter are at room temperature. It will help when mixing everything together to create the layers.
2. You can line your pan with parchment paper leaving some of it hanging off the edges so it will be easier for you to pull out the brownies after they’re done.
3. The best thing to offer yourself is quality ingredients, especially when it comes to the chocolate you use. It will make a world of difference in taste and baking as well.
4. Keep in mind that your brownies will still continue to cook as they cool down. Take them out of the oven when they begin to pull away from the sides of the pan and when a toothpick inserted in the center comes out clean.

Leftovers

Fridge

If you have any leftover brownies, make sure they are stored in an airtight container. They will be good in the fridge for up to 5-7 days.

Freezer

If you wish to make these in advance and freeze them, make sure you let them cool down completely before you store them away to avoid having a massive clump of chocolate instead of your delicious brownies. Placed in a large freezer bag or airtight container, they will last 4-6 months.

More Delicious Recipes To Try

• Cream Cheese Brownies
• Easy Milkshake
• Peanut Butter Cookies
• No Bake Peanut Butter Chocolate Bars
• Brownie Recipe
• Amish Sugar Cookies
• Chocolate Lasagna
• The Best Brownies

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Peanut Butter Brownies

These Peanut Butter Brownies are delicious, rich and chewy. Starting with a tasty fudgy brownie covered with creamy peanut butter layer and finally topped off with a delicious chocolate ganache, this recipe is a guaranteed family favorite.

Course Dessert, Snack

Cuisine American

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 24

Calories 440kcal

Author Joanna Cismaru

Ingredients

Brownie Layer

• 1 cup butter unsalted, cut into cubes
• 1¼ cups chocolate chips semi-sweet
• 1½ cups sugar granulated
• 2 teaspoon vanilla extract
• 4 large eggs at room temperature
• ½ cup cocoa powder unsweetened
• ¾ cup all-purpose flour
• ½ teaspoon salt

Peanut Butter Layer

• ½ cup butter unsalted, softened at room temperature
• 1½ cups peanut butter creamy, at room temperature
• 2½ cup powdered sugar aka confectioners sugar or icing sugar

Chocolate Layer

• 1½ cups chocolate chips semi-sweet
• ⅓ cup heavy cream

US Customary – Metric

Instructions

Brownie Layer

• Preheat oven: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper with overhangs around the side to easily remove the brownies.
• Melt butter and chocolate chips: Add the butter and chocolate chips to a microwave-safe bowl and microwave 30 second intervals, stirring between each, until smooth. Should take 2 or 3 intervals.
• Mix in ingredients: Let the mixture cool slightly then whisk in the granulated sugar and vanilla extract. Add the eggs and whisk well. Add the cocoa powder, flour and salt and gently fold into the mixture until combined.
• Transfer to pan: Pour the mixture into the prepared ban. Transfer the pan to the preheated oven and bake 30-35 minutes. Let the brownies cool completely in the pan.

Peanut Butter Layer

• Mix butter and peanut butter: Add the butter to a large bowl and beat it using a mixer until soft. Add the peanut butter and mix until well incorporated. Add powdered sugar, and mix starting on slow until smooth.
• Add to brownie layer: Spoon the peanut butter mixture over the cooled brownies using a spatula. Spread it evenly over the entire surface. A great tip is to place a piece of wax paper of the peanut butter layer and press it down until you have a smooth layer.
• Refrigerate: Transfer the pan to the fridge and chill for 30 minutes until firm.

Chocolate Layer

• Mix chocolate chips with heavy cream: Add the chocolate chips to a medium sized microwave-safe bowl. Heat the heavy cream in a small saucepan over low heat until almost boiling. Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk until smooth. If the chocolate hasn't completely melted, microwave it for 30 seconds until smooth.
• Add over peanut butter layer: Pour the chocolate over the peanut butter layer and spread until you have a smooth layer. Place the pan in the fridge for the chocolate to set. At least 3 hours.
• Ready to serve: Cut into bars and serve.

Notes

1. Make sure your ingredients such as eggs, butter and peanut butter are at room temperature. It will help when mixing everything together to create the layers.
2. You can line your pan with parchment paper leaving some of it hanging off the edges so it will be easier for you to pull out the brownies after they’re done.
3. The best thing to offer yourself is quality ingredients, especially when it comes to the chocolate you use. It will make a world of difference in taste and baking as well.
4. Keep in mind that your brownies will still continue to cook as they cool down. Take them out of the oven when they begin to pull away from the sides of the pan and when a toothpick inserted in the center comes out clean.
5. If you have any leftover brownies, make sure they are stored in an airtight container. They will be good in the fridge for up to 5-7 days.
6. If you wish to make these in advance and freeze them, make sure you let them cool down completely before you store them away to avoid having a massive clump of chocolate instead of your delicious brownies. Placed in a large freezer bag or airtight container, they will last 4-6 months.

Nutrition

Serving: 1brownie | Calories: 440kcal | Carbohydrates: 46g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 252mg | Potassium: 155mg | Fiber: 2g | Sugar: 39g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

The post Peanut Butter Brownies appeared first on Craving Home Cooked.

These Cream Cheese Brownies are deliciously rich, creamy and chewy. Luscious cream cheese is swirled together with chocolate brownie batter to create one EPIC dessert.

I’ve made my fair share of brownies before, but Cream Cheese Brownies – that combination is music to my ears! Can you think of anything better? Creamy, luscious cream cheese swirled together with ooey gooey chocolate brownie batter to create the ultimate brownie! Hello perfection!

These brownies are so easy to make and the ingredient list is chock full of pantry staples, making this a luxurious, yet simple recipe! These glorious cream cheese brownies will be gone before you know it, trust me!

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

For the Brownies

• Butter – I used unsalted.
• Sugar – Granulated.
• Flour – Trusty all purpose!
• Cocoa Powder – Essential for that chocolatey goodness.
• Salt – To taste.
• Baking Powder
• Eggs

For the Cream Cheese Swirl

• Cream Cheese – Softened.
• Sugar – Granulated.
• Egg – Large.
• Vanilla Extract

How to make cream cheese brownies

1. Preheat Oven: Preheat your oven to 350F. Spray an 8×8″ baking pan with oil and line with parchment paper, allowing some to hang over the edge.
2. Make Butter Mixture: Melt the butter in a saucepan over medium heat. Add the sugar, stir, and let the mixture come to a boil. Remove from the heat.
3. Combine: Whisk the flour, cocoa, salt, and baking powder in a mixing bowl. Pour the butter mixture into the bowl and whisk everything well to combine. Add the eggs and whisk until smooth. Pour the brownie batter into the prepared baking dish.
4. Add Cream Cheese Mixture: Beat the cream cheese swirl ingredients together until smooth. You’ll want to make sure your cream cheese is softened. Spoon the mixture in dollops over the brownie batter. Use a skewer or a knife and drag it through the pan to create swirls.
5. Bake and cool: Bake for 20-25 minutes, or until the brownies are set and cooked through. Let the brownies cool in the pan for 10 minutes, then carefully lift them out by holding onto the excess parchment paper hanging over the edge of the pan.
6. Cut and serve: Cut into squares, 4 rows by 4 columns, and serve.

Some tips

Here are a few helpful tips to ensure your brownies come out perfect every time!

1. Let your eggs come to room temperature, this will ensure your brownies will have a lighter texture and cook more evenly!
2. Use a light coloured or shiny pan rather than glass! As a result, this will conduct heat more evenly. Glass or dark coloured pans can cause the edges of your brownies to over-bake or burn.
3. Line your pan with parchment paper! Leave a little bit hanging over the sides and spray it with cooking spray. This way when your brownies are done baking, you can simply lift by the edges of the paper to pull out the brownies!
4. Bake your brownies in the center of the oven for even baking and wait until the oven has completely preheated. Keep in mind that baking time will vary because every oven is different!
5. Remember that your brownies will keep cooking as they cool, if you’re unsure, pull them out a bit earlier and place them on the counter to cool!

How to serve

These cream cheese brownies are good no matter how you spin it! Served on their own, or with a big scoop of vanilla ice cream – you’ll be more than satisfied.

What else can I add to my brownies?

If you really want to add a little more pizazz to these already delicious brownies, try these options:

• Nuts
• Chocolate chips
• M&M’s or Chocolate bar Bits
• Toasted Coconut
• Chocolate or Caramel drizzle
• White Chocolate
• Dried Fruit
• Orange Zest

Leftovers

Store leftover cream cheese brownies in an airtight container (or properly wrapped) in the fridge for 5 to 7 days. It’s best to store them in the fridge rather than on the counter because of the cream cheese swirl!

Freezing

If you choose to freeze your leftover brownies or want to make them in advance for later date, make sure they’re fully cooled down to room temperature before placing them in the freezer!

Placed in a large freezer bag or airtight container, they will last 4-6 months. As long as you let them fully cool before freezing them, you won’t have to worry about them freezing together in a big clump!

Did you like this chocolatey recipe? Try these!

• Chocolate Peanut Butter Cheesecake Pops
• Easy Chocolate Fudge
• The Best Brownies
• Chocolate Zucchini Bread
• Avocado Chocolate Mousse
• Chocolate Swiss Roll Cake
• The Best Chocolate Cake
• Chocolate Cream Cheese Frosting
• German Chocolate Cake

Print

Cream Cheese Brownies

These Cream Cheese Brownies are deliciously rich, creamy and chewy. Luscious cream cheese is swirled together with chocolate brownie batter to create one EPIC dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling time 10 minutes minutes

Total Time 1 hour hour

Servings 16

Calories 185kcal

Author Joanna Cismaru

Ingredients

For the Brownies

• 1/2 cup butter unsalted
• 3/4 cup sugar granulated
• 1/2 cup flour all purpose
• 3/4 cup cocoa powder
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon baking powder
• 2 large eggs

For the Cream Cheese Swirl

• 8 ounce cream cheese 1 package, softened
• 1/4 cup sugar granulated
• 1 large egg
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• Preheat your oven to 350F. Spray an 8×8" baking pan with oil and line with parchment paper, allowing some to hang over the edge.
• Melt the butter in a saucepan over medium heat. Add the sugar, stir, and let the mixture come to a boil. Remove from the heat.
• Whisk the flour, cocoa, salt, and baking powder in a mixing bowl. Pour the butter mixture into the bowl and whisk everything well to combine. Add the eggs and whisk until smooth. Pour the brownie batter into the prepared baking dish.
• Beat the cream cheese swirl ingredients together until smooth. You'll want to make your your cream cheese is softened. Spoon the mixture in dollops over the brownie batter. Use a skewer or a knife and drag it through the pan to create swirls.
• Bake for 20-25 minutes, or until the brownies are set and cooked through. Let the brownies cool in the pan for 10 minutes, then carefully life them out by holding onto the excess parchment paper hanging over the edge of the pan.
• Cut into squares, 4 rows by 4 columns, and serve.

Notes

1. Store leftover cream cheese brownies in an airtight container (or properly wrapped) in the fridge for 5 to 7 days. It’s best to store them in the fridge rather than on the counter because of the cream cheese swirl!

Nutrition

Calories: 185kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 183mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 418IU | Calcium: 33mg | Iron: 1mg

The post Cream Cheese Brownies appeared first on Craving Home Cooked.