An old fashioned, but never go out of style, recipe for delicious Chocolate Chip Coconut Date Nut Bars.

Look at the gooey insides of these perfectly baked and delicious chocolate chip coconut date nut bars.

Trust me. I may have eaten a pan full. Ha. Actually, since I’ve been using my secret trick for beating my sugar addiction, I actually stopped at one! Yay me! Can I have a pat on my back, because in the past, I would’ve horded the lot and eaten the whole thing before my family even knew what I had concocted. Yep. I’m selfish like that.

This recipe comes together in less than an hour–in fact, in about 45 minutes. It’s made without eggs and it is dairy free making it the perfect dessert recipe for a plant-based diet.

These date-nut bars were inspired by a recipe I saw in AllRecipes.com that caught my eye because I had leftover dates. However, I made this version egg free and I infused it with coconut, chocolate chips, applesauce, and coconut oil.

These Chocolate Chip Coconut Date-Nut Bars are:

Chewy

Gooey

Delicious

Old-fashioned

Simple

Lightly sweet

Satisfying

The nice thing about this recipe is it is versatile. If you don’t like coconut, leave it out. If you don’t like chocolate chips, leave those out too. However, I strongly advise to leave the chocolate in because chocolate is the answer to everything!

Enjoy!

xoxo Jen @ Bakerette.com

Print

Delicous Date-Nut and Brown Sugar Bars

Course Dessert

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Author Bakerette.com

Ingredients

• 2/3 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1/4 cup finely chopped walnuts
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup dates pitted and finely chopped
• 1 cup nondairy chocolate chips optional
• 1/2 cup applesauce
• 1 tablespoon coconut oil melted
• 1/4 cup shredded coconut optional
• Powdered sugar optional

Instructions

• Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper; set aside.
• In a large mixing bowl, whisk together flour, sugar, walnuts, cinnamon, cardamom, salt, baking powder, dates, and chocolate chips until well combined. Add applesauce and oil and stir until moistened. Transfer batter to prepared baking dish. Sprinkle with coconut and bake for 25 minutes or until a toothpick entered in the center of the bars comes out clean. Cool for approximately 10 minutes before turning out onto a wire rack to cool. If desired, sprinkle with powdered sugar.

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If you are a fan of red velvet then these Red Velvet Bars are going to make your day.  Thick and moist, these are kind of a cross between a cookie and and a red velvet cake.  And who can resist the cream cheese frosting?

Make sure to get your sprinkles out because if you are making these with a grandchild, they are going to want to be in charge of the “sprinkling”!

Although these would be great to serve on Valentine’s Day to express your love to your family, they are just as good all year long!  Red never truly goes out of style.

So turn on your oven and let’s get cookin’!

Print

Red Velvet Bars

Author This Grandma is Fun

Ingredients

• 1 cup softened but­ter
• 1½ cups sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 TBL which equals a 1-ounce bottle red food coloring
• 3⅓ cups flour
• ¼ cup unsweet­ened cocoa
• ½ teaspoon salt
• 1 teaspoon bak­ing pow­der

Cream Cheese Frosting

• 2 bricks of 8 oz Philadelphia cream cheese softened
• ½ cup softened butter
• 2 1/2 cups powdered sugar
• 2 teaspoons vanilla I use clear vanilla so that it doesn't turn my cream cheese frosting yellow. Clear vanilla will help to keep a nice, white frosting.

Instructions

• Preheat oven to 350 degrees.
• Mix all dry ingredients together. Set aside.
• Cream together butter and sugar until creamy and fluffy.
• Add the eggs, vanilla and red food dye. Blend until well incorporated.
• Slowly mix in the dry ingredients until well blended into the cream mixture.
• It will look like a "dough"
• Press dough into a 9x13 pan that has been sprayed with a cooking spray. I like to line my pan with either aluminum foil or parchment paper and spray with a cooking spray for easy removal.
• Bake at 350 for approximately 20 minutes or until center is clean after inserting a toothpick.
• Completely cool.

Cream Cheese Frosting

• Blend cream cheese, butter, powdered sugar and clear vanilla until smooth and creamy.
• Frost on top of cooled bars.
• May refrigerate until serving to firm up the frosting a little bit.

Notes

Recipe adapted from Chocolate Moosey

 Hope you enjoy!

The post Red Velvet Bars appeared first on TGIF - This Grandma is Fun.

Earlier this month I took my grandson to Disneyland for his 5th birthday.   I don’t know know who was more excited, my grandson, my daughter, my son, my daughter-in-law or me, his Grammy!  We adults  texted back and forth for WEEKS talking about what rides we want to go on but also what Disney treats that we MUST have while we are there.  Some of these treats included a Dole Whip, a Mickey Mouse Rice Krispies treat,  Mickey Mouse Pumpkin beignets, chocolate covered bananas, a Disney’s 60th Celebration Caramel Apple  and a Monte Cristo sandwich.   Do you have a special Disney treat that you love?

Now I don’t know if these Blonde Brownies can compete with Disney but they are definitely a treat! Chock full of two kinds of chocolate and macadamia nuts, these chunky blonde brownies don’t disappoint.  They are great to bring to large gatherings.

So let’s get cookin’!  Here is what you will need:

Print

Blonde Brownies Recipe

Author Made From Pinterest

Ingredients

• 1/2 cup butter softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cup white baking chips. Reserve 1/2 cup for top of brownies.
• 1 cup milk chocolate or semisweet chocolate chunks or chips. I used milk chocolate chips.
• 1/2 cup chopped macadamia nuts

Instructions

• Preheat oven to 350 degrees.
• Cream your butter, white and brown sugars until well blended. Add the eggs and the vanilla.
• When well mixed, add in the dry ingredients; flour, baking powder and salt until well incorporated.
• Add in 1 cup white chips, chocolate chunks and 1/2 cup nuts.
• Spread mixture evenly into a greased 9x13 pan. Sprinkle with remaining 1/2 cup white chocolate chips.
• Bake for 25-30 minutes or until golden brown.
• Cool and cut into bars. Makes about 24 brownies.

Notes

Recipe adapted from Taste of Home

Even though you may not be at Disneyland I hope you enjoy these brownies.

M. I. C……See you real soon!

Looking for MORE brownie goodness? Check THESE out!

Buckeye Brownies

Mounds Brownies

Salted Caramel Brownies

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I have her recipe and I’ve made it many times. Alas, no matter how hard I try, they never turn out as good as hers! Seriously, among our circle of friends Lisa is famous for her Lemon Bars. What’s a girl to do? Scour Pinterest for a new lemon bar recipe.

Oh man, these Cream Cheese Lemon Bar Cookies from Girl.Inspired do not disappoint. I was surprised to find these bars are made with lemon cake mix. I had them in the oven in about 10 minutes!

The textures of the flaky crust and crumbled topping combined with the creamy lemon filling have made them a new family favorite. If you are a luvr of lemon these bars are a must!

Print

Cream Cheese Lemon Cookie Bars

Ingredients

• pkg. lemon cake mix I use Betty Crocker.
• 2 eggs 1 for crumble mixture, 1 for cream cheese mixture
• ⅓ C. vegetable oil
• ⅓ C. sugar
• 1 teaspoon lemon peel
• 2 teaspoons lemon juice
• 1 8- oz. package cream cheese softened

Instructions

• Preheat your oven to 350 degrees.
• Mix 1 egg, vegetable oil and 1 package of dry cake mix until crumbly.'
• Keep 1 cup of the crumbly mixture and set aside.
• Pat the rest of the mixture into a 9 X 13 inch baking pan. Bake for 12 minutes.
• In a different bowl mix together soft cream cheese, 1 egg, sugar, lemon peel and lemon juice.
• Beat until fluffy and smooth.
• Spread softened cream cheese mixture evenly over the baked crumbly mixture.
• Sprinkle the rest of the reserved crumbly mixture over the softened cream cheese mixture.
• Bake 15 minutes longer or until crumbly mixture starts to turrn light golden brown.
• Remove from oven, allow to cool completely. Cut into bars, serve and enjoy.
• Preheat oven to 350 degrees.
• Mix 1 package of dry cake mix, 1 egg, and vegetable oil until blended and crumbly.
• Reserve 1 cup of crumbly mixture; set aside.
• Pat remaining mixture into a 13 x 9 in. baking pan and bake for 12 minutes.
• In separate bowl, beat together softened cream cheese, 1 egg, sugar, lemon peel, and lemon juice.
• Beat until smooth and fluffy.
• Spread cream cheese mixture evenly over baked crumble mixture.
• Sprinkle reserved crumble mixture over the top of cream cheese layer.
• Bake 15 minutes longer or until crumb topping is just beginning to brown.
• Allow to cool completely, cut into bars, and eat up!!

Get your lemon flavor on with these great recipes!

Lemon Glazed Shortbread Cookie

Moist Lemon Cake Recipe

Lemon Blueberry Poundcake

This awesome post has been shared with Home Stories A to Z

The post Cream Cheese Lemon Cookie Bars appeared first on TGIF - This Grandma is Fun.

Hello there! It’s Mandy from Mandy’s Recipe Box and I have a great summer treat for you. No Bake Chewy Cookies and Cream Bars only take about 5 minutes to prepare and another 10 to set up. My kids hovered the whole time I was making these. They couldn’t wait to eat them. They are like Rice Krispie Treats except with Oreos instead of Rice Krispies cereal. I found them on Pinterest and knew I had to make them. They come from Picky Palate. I love her site. It was one of the first blogs I started reading. I hope you like these!

Print

No-Bake Chewy Cookies and Cream Bars

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 9 -12

Author Mandy Bird

Ingredients

• One 16 oz package of Oreo
• 5 cups Large Marshmallows
• 4 tablespoons butter

Instructions

• Line an 8x8 or 9x9 square pan with foil, leaving an overhang to make "handles" and spray with non-stick cooking spray. Set aside.
• Place Oreo cookies in a food processor or blender and pulse until ground into crumbs. You can leave some bigger pieces for texture.
• Place marshmallows and butter in a large microwave safe bowl. Heat for 1 1/2 to 2 minutes until puffy.
• Add cookie crumbs and stir quickly to combine.
• Place into pan and press to even out.
• Let set 10 minutes. Remove bars from the pan with handles of foil; cut and serve.

Be sure to follow Mandy’s Recipe Box on Social Media:
Facebook | Pinterest | Instagram | Twitter

You may also like my other recipes:

This awesome post has been shared with Homestories A to Z and Whipperberry.

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My husband and I recently returned from our honeymoon in Cancun. While staying at a resort there, we found a dessert on their poolside menu that sounded absolutely HEAVENLY. Some of the greatest things in the world (cheesecake, peanut butter and cookie dough) all combined into one treat. My husband gasped when he saw it on the menu and said, “We HAVE to order this.” I’ve never seen him so excited about food!

We ordered the dessert that afternoon, but the waiter told us that they had already sold out of the dish. We came back earlier the next day to make sure to order the dessert before it sold out… no luck. Sold out again! The same thing happened for the last 3 days of our stay at this resort. We were both SO bummed that we had to leave Mexico without ever tasting this magical dessert.

Once we returned home I decided to try to find a similar, equally delicious recipe to heal our broken hearts (and disappointed stomachs).  I found this pin for Peanut Butter Cookie Cheesecake Bars by Culinary Concoctions by Peabody and decided to try it out!

Print

Peanut Butter Cookie Cheesecake Bars

Course Dessert

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 12

Ingredients

Peanut Butter Chocolate Chip Cookie Layer (If you're not a die-hard peanut butter lover, this layer could also be made with your favorite chocolate chip cookie dough recipe)

• 1/2 cup butter room temperature
• 1/2 cup peanut butter
• 1 cup brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup mini chocolate chips

Cheesecake Layer

• 16 oz. cream cheese room temperature (I used Philadelphia)
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract

Additional Toppings

• 1/4 cup mini peanut butter cups the mini-mini ones or smallest kind you can find
• 1/4 cup mini chocolate chips
• 12 full-sized peanut butter cups Reese's

Instructions

• Heat the oven to 375 degrees F.
• Spray a 9x13 pan with baking spray. Line the pan with parchment paper with one inch overhang on each side. (I was out of parchment paper and used a silicone baking sheet to line the pan instead- I would definitely opt for the parchment paper!) Spray the parchment paper with baking spray.

Cookie layer

• Cream together the butter and peanut butter.
• Add in brown sugar and mix.
• Add in eggs and vanilla extract, then mix.
• Add in flour and mix.
• Add in 1 cup of mini chocolate chips and fold to combine. Set aside.

Cheesecake layer:

• Combine all cheesecake ingredients in a bowl and beat until blended. Set aside.

To Assemble the Bars

• Press 3/4 of cookie dough into the bottom of your pan. Don't be afraid to use your hands!
• Place the full-sized peanut butter cups on top of cookie dough (I did 4 rows of 3 peanut butter cups).
• Pour the cheesecake mixture on top.
• Crumble remaining cookie dough on top of cheesecake layer along with the extra 1/4 cup mini chocolate chips and 1/4 cup mini peanut butter cups.
• Transfer pan to oven and bake for 30-40 minutes at 375 degrees F. Remove from oven to let cool.
• After the pan has cooled, place in the fridge for at least an hour. The bars are easiest to cut when refrigerated, but they taste best at room temperature. Remove from fridge and cut bars a few minutes before serving.

Happy baking, my friends! And more importantly, good luck with your new, uncontrollable cravings! (You’ll love me and hate me for this post.)

-Claire

 

 This amazing post has been shared with Living Well Spending Less and Whipperberry.

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I love keeping cherry pie filling on hand at all times. Typically I keep a couple of extras in my pantry in case the “mood” strikes.

The mood strikes pretty often.

Especially in winter when I can’t get fresh cherries.

We live in Ontario, just across the border from Michigan. If you know anything about cherries you know Michigan is one of the best places for fresh cherries. So the bar is set high when it comes to how cherries taste.

If you can find a good canned, or jarred, cherry pie filling for the off-season then life is good. You can still get your sweet cherry fix throughout the colder months. Which is crucial for a gal like me.

Once or twice a month I like to whip up something cherrytastic. I just love cherry treats, whether it’s bars, or No Bake Cherry Cheesecakes, Toasted Coconut and Cherry Hand Pies, or Cherry Danish Dessert. It gives me that sweet fix I need to keep me happy until cherry season hits.

This was a dessert I kept seeing on Pinterest. Obviously I had to try it out. There are many versions of it out there. I have actually pinned a few different ones.

For the purpose of this post I used Taste of Home’s version, but tweaked it just a wee bit. I also really love Deliciously Sprinkled’s version, and have pinned that a few times as well.

You will see Cherry Bars or Cherry Kuchen Bars all over Pinterest and the net. Lots of bloggers have versions of them. Why? Because they are SO amazing.

These are super easy to make. They look absolutely beautiful so they are perfect for when you have guests over. They would also be fabulous to bring to showers or potlucks.

So whip up a batch today. Whether you call them Cherry Bars, Cherry Pie Bars or Cherry Kuchen Bars, these will be a huge hit with anyone who tries them.

I could barely keep my hands off them while taking photos. They are irresistible. I hope you become as obsessed with cherries as I am.

Enjoy and make sure you follow my obsessive antics on Pinterest!

Kim – Cravings of a Lunatic

Print

Cherry Bars

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24 large or 36 small

Author Cravings of a Lunatic

Ingredients

Bar recipe:

• 1 cup butter softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon salt
• 1 teaspoon almond extract original calls for 1 tsp vanilla and 1/4 teaspoon almond
• 3 cups all-purpose flour
• 3/4 teaspoon cinnamon I prefer Roasted Saigon Cinnamon (original calls for no spices)
• 1/4 teaspoon nutmeg original calls for no spices
• 1 can cherry pie filling original calls for 2 cans

Glaze recipe:

• 1 cup confectioners' sugar
• 1 teaspoon almond extract original calls for 1/2 tsp vanilla, 1/2 tsp almond
• 2 to 3 tablespoons milk

Instructions

• Preheat the oven to 350 degrees F.
• Spray a pan with non-stick spray. You can use a 15 x 10 inch pan (sheet pan) or a 9 x 13 casserole dish. You just won't get the straight edges with the pan I used. Things like that don't rattle this girl.
• In a large bowl combine the butter, sugar, and salt. Cream them together until light and fluffy. I used my stand mixer with my paddle attachment.
• Now add the eggs, one at a time, mixing really well after each addition.
• Add the extract, mix again.
• Now gradually add the flour, mix on low while adding until it's all combined. Add the cinnamon and nutmeg, mix briefly by hand.
• Pour about 3 cups of the batter into the prepared pan. Smooth it out.
• Now take spoonfuls of the cherry pie filling and drop them randomly over the batter.
• Smooth as best you can.
• Now take the remaining batter and drop spoonfuls of it randomly over the pie filling portion.
• Bake in preheated oven for about 30 to 35 minutes, you want the top golden brown.
• Remove the dish from the oven and allow to cool completely.
• In in a small bowl mix the confectioners' sugar, extract and milk.
• Start with 2 tablespoons of milk, then adjust by adding more until you get the desired consistency for your glaze. Now drizzle the glaze over the bars. You can do it neatly, or messy.
• Matters little in the grand scheme of things.
• Serve with a big old cherry loving smile.

 If you like this recipe, you are going to LOVE these!

Toasted Coconut and Cherry Hand Pies

Cherry Almond Macaroon Pie 

Cherry Cobbler Pizza

This amazing post can also be found on Whipperberry!

The post Cherry Bars appeared first on TGIF - This Grandma is Fun.

Pumpkin Pie Dip

Pumpkin Pie Fudge

Easy Pumpkin Pie Truffles

** Pumpkin Spice Muddy Buddies

No Bake Mini Pumpkin Cheesecake

** 3 Ingredient Pumpkin Cookies

** Pumpkin Pie Crumb Bars

** Pumpkin Bars with Cream Cheese Frosting

Impossible Pumpkin Pie Cupcakes

** Pumpkin Tartlets

*****

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 21-30 {Savory Dishes & Breads} – Click HERE

For Pumpkin Recipes 31-40 {Pies & Cakes} – Click HERE

The post 40 Sweet & Savory Pumpkin Recipes: 11-20 appeared first on TGIF - This Grandma is Fun.

So in surfing Pinterest to find some great things to show you… I CANNOT STAY AWAY FROM STRANGELY NAMED PINS!

I just can’t.

I couldn’t stay away from Monkey Butter when I saw that pin on Pinterest.  Went to it right away and tried it out.  Amazing!

Million Dollar Spaghetti?

Nope.  Couldn’t stay away and tried that immediately.  You seriously need to check that one out.  It will become a regular in your dinner lineup!

Mostly recently I posted about Mississippi Sin Dip.  Another strange that name that made me curious.

And now…

I just couldn’t stay away…

Today I am telling you about…

White Trash Bars.

Please don’t get offended.

I know that I have a problem.  Truly.  It’s me.  I’m not trying to make a statement.  I just couldn’t stay away.

And I’m glad I didn’t because these tasted nothing like white trash…wait…what would that taste like anyway?

Oh well.  Never mind that because these were so good!  And rich!  Which is funny since they are called White Trash Bars.

Ridiculously easy to make but decadent to eat, here’s whatchya need:

• 2 sleeves Ritz crackers, 60 crackers total.  This equals half a regular size box.
• 1 1/2 cups toffee bits.  I used Heath bits found in the baking section.  You can also use Skor bits.
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups frosting

Now you can make your own homemade frosting.  But these are White Trash Bars.  Homemade frosting might be a little too fancy.  So you can also just buy some canned frosting.  I won’t tell.

I put my Ritz crackers into a gallon Ziploc bag and crushed them good. I might have released a little anger aggression while doing so.  We are in the middle of a construction job at my house and I have dust EVERYWHERE!!!!!

I then put them into a bowl and added the Heath bits.  You might want to save just a little bit as a topping.

Pour the sweetened condensed milk into the cracker mix and mix well.

Grease an 8×8 pan and lightly press your mixture into your pan.

Put this into a preheated 350 degree oven and cook for 15-20 minutes or until the edges start to turn a little brown.  Let cool.  Frost with frosting and sprinkle any remaining toffee bits on top.

Take out your dentures and enjoy.

I did not just say that.

I did not.

A big shout to out Dragonfly Designs for the inspiration for this pin!  This Pin Rocks!

(Recipe adapted)

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In fact, s’mores have become such a favorite that this flavor combo has become popular away from the campfire, as well.  In the last couple of years, we’ve seen s’mores come into their own with dessert and breakfast variations that are downright gourmet!  Today, we’ve rounded up a few of those variations from around the web to share with you.  A few!  Who are we kidding?  You could eat s’mores everyday for a MONTH if you wanted to!  Click on the links and pictures below to go to the blogs where we found these yummy 33 S’mores Inspired Recipes.

S’mores Lasagna from Beyond Frosting

S’mores Donuts from Buns in My Oven

Smore’s Pot De Creme from Bakin’ Bit

Peanut Butter Marshmallow Fluff Chocolate Dipped Frozen S’mores from The First Year Blog

S’mores Stuffed Pizzokies from Handle the Heat

S’moreos from Cakespy

S’mores Cupcakes from Homemade by Holman

Deep Fried S’mores from Sugarhero!

S’mores Popcorn from Nest of Posies

Reese’s Peanut Butter Cookie S’mores from Crazy for Crust

S’mores Truffles from High Heels & Grills

Flaky S’mores Pizza Triangles from I Wash You Dry

S’more Cheesecakes from Shugary Sweets

Scone S’mores from Baked Perfection

S’more Milkshake from Bombshell Bling

Panini S’mores from Bitter Sweet

S’mores Ice Cream from Spache the Spatula

Banana S’mores Protein Pancakes from Kiss My Broccoli

S’mores Macaroons from Blahnik Baker

S’mores Creme Brulee from Sugar Plum

Triple Chocolate S’mores Bark from A Kitchen Addiction

S’mores Bars from Gimme Some Oven

S’more Stuffed French Toast from B’s in the Kitchen

S’mores Tart from The Boastful Baker

Campfire Cookies from Fahrenheit 350

S’mores on a Stick from Dip It In Chocolate

Mini Smore’s Pies from Lil’ Luna

S’mores Rice Krispy Treats from Glorious Treats

Indoor S’mores from Dessert for Two

S’more Nachos from Spice is Nice

Chocolate S’mores Pancakes from Chocolate and Carrots

S’mores Banana Bread from Made From Pinterest

Nutella Crepe S’mores from Sally’s Baking Addiction

Do these s’more recipes make you long for a crackling fire?  If you are heading out with the tent and sleeping bags anytime soon and need some great campfire recipes, try some of our favorites:

Campfire Eclairs  |  Onion Bombs  |  Campfire Banana Boats

We’re sharing this post with:

Living Well Spending Less

The post S’mores Galore! 33 S’mores Inspired Recipes appeared first on TGIF - This Grandma is Fun.

Maybe it was something in the air, or maybe it’s just a girl thing….but we were pretty excited about all the chocolate that came to the party, last week.  We limited ourselves to ten recipes, but there were more than that….it was so hard to choose!  Make sure you go back to the link party and find the others, along with all of the other great projects and recipes that were shared.  And now we are delighted to present these delicious Chocolate Treats.

Brownie Batter Peanut Butter Squares from Tastes of Lizzy T

Brownie Pudding by Eat It & Say Yum from Life With the Crusts Cut Off

Dark Chocolate Ice Cream from Baking In Pyjamas

Fried Nutella Balls from Lamberts Lately

Peanut Butter Ripple Milkshake from Three Kids and a Fish

Raspberry Fudge Brownie from Thimbles, Bobbins, Paper and Ink

Reese’s Oreo Cookie Pops from The Coconut Head’s Survival Guide

Rocky Road Sandwich Cookies from Baking a Moment

Salted Caramel Truffles from With a Blast

Snickers Cupcakes from The Crafting Foodie

Thanks again for sharing your projects and recipes with us during Super Saturday #52!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your links featured there!

The post Share It Thursday #52 appeared first on TGIF - This Grandma is Fun.

The results are in, my daughter thought there was too much marshmallow, I thought the amount of marshmallow was PERFECT. I thought there was a little too much peanut butter, she thought the peanut butter was PERFECT! Did that slow either of us down from consuming these bad boys???? I skipped my fat jeans and went for my straight for my stretchy pants. I’ve done my job, you have been warned, these are fabulous! This is one of those desserts you only make when you plan on giving some to family and friends. You should not be left alone with a whole pan of these, EVER.

Ah, yeah This Pin ROCKS!

Print

Marshmallow Krispie Brownies

Author Yammie's Noshery

Ingredients

• 1 9 x13 inch pan of brownies- box mix or my favorite recipe
• 1 bag mini marshmallows
• 2 cups chocolate chips
• 1 1/4 cups peanut butter
• 5 tablespoons butter
• 3 cups Rice Krispies

Instructions

• Prepare your brownies. When they have about 8 minutes of baking left, pour the marshmallows over the top and finish cooking until they're golden brown. Let cool while you prepare the topping.
  
• For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies and then pour over the brownies.The end.

Notes

printed from MadeFromPinterest.net

 Look who we are linking with today! The Shabby Nest, Chic On a Shoe String Decorating, At The Picket Fence, Whipperbery, Family Ever After,  Nap Time Crafters, Shaken Together, Crumbs and Chaos, Simply Designing, The Answer is Chocolate, Creatively Living Blog, VMG206, The Frugal Girls, Craftberry Bush, A little Knick Knack, Serenity Now, Delicate Construction, Just Us Four, The Pin Junkie, Thirty Handmade Days, Ladybird Lane, Simply Sweet Home, The Best Blogs Recipe, The Country Cook, Kitchen Fun With My Three Sons, Craftionary, The Trendy Treehouse The Fine Craft Guild

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