Caramel Apple Cheesecake Bars

This recipe might be one of the yummiest desserts I've ever made.  Seriously... it's so good!  Perfect for fall... meant for September.  I adapted this recipe from here.


Caramel Apple Cheesecake Bars

{source}

Crust:
2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 c. (2 sticks) butter, softened

Cheesecake Filling:
3 (8-oz.) packages cream cheese, softened
3/4 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. sugar

Streusel Topping:
1 c. firmly packed brown sugar
1 c. all-purpose flour
1/2 c. quick cooking oats
1/2 c. (1 stick) butter, softened

Drizzle:
1/2 c. caramel topping for drizzling after baked


Preheat oven to 350ºF.

CRUST: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan (greased & floured OR lined with heavy-duty aluminum foil). Bake 15 minutes or until lightly browned.

CHEESECAKE FILLING: In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

APPLES: In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cheesecake.

STREUSEL TOPPING: For the streusel topping: In a small bowl, combine all ingredients with clean hands to thoroughly integrate the butter into the mixture. Sprinkle Streusel Topping over apples.

Bake 40-45 minutes, or until filling is set. Turn off oven, and open door to let it begin to cool and firm up. Chill.

Serve cold, and drizzle each piece with caramel topping. Enjoy!
Makes 16 servings.

Golden Graham S'mores Bars

My, oh my... these are divine!  So simple and easy to make - barely more complex than Rice Krispie treats and 10x more delicious!  Think about this... Golden Grahams are a breakfast cereal, made with whole grains and fortified with vitamins and minerals... so this treat is actually good for you, too!  ;)  I've made these twice now, and they will definitely be a part of my regular repertoire.  (As seen on Macaroni & Cheesecake.)


Golden Graham S’mores Bars

1 12oz. package chocolate chips (chilled)

5 Tbsp. butter

1 10oz. bag mini marshmallows (approximately 6 c.)
1 tsp. vanilla (optional)
8 c. Golden Graham cereal (one 12oz. box)


Place package of chocolate chips in the freezer to chill.  (The colder they are the better).
Spray grease a 9x13 baking pan, set aside. 

Measure out your 5 (+1) c. of marshmallows, 5 Tbsp. butter, 1 tsp. vanilla, and 8 c. cereal (doing so will make it all easier and come together smoothly, I promise).

Meanwhile, melt butter in a pot over medium heat.
Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted. Stir in vanilla if desired.

Remove from heat and transfer butter mixture to a large mixing bowl and add cereal, stirring to coat.
Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture.
Also add in the remaining 1 c. of marshmallows.
Gently stir until evenly distributed.

Press cereal mixture into prepared baking pan.
Cover and refrigerate until set.

Turn out onto cutting board and cut into squares. (Optional - we just cut them from the pan as we eat them.)
Keep stored in an airtight container in the refrigerator.

Makes approximately 20-24 bars depending on how big you cut them.

Pumpkin Chocolate Chip Bars

It's Fall, y'all!  And for me, that means any and everything PUMPKIN!  I made this yesterday, and it's a keeper.  Try it... you won't regret it.  And, it tastes even better the next day, after the spices and the pumpkin have more time to mingle and get to know each other. (As seen on Everyday Food.)

Pumpkin Chocolate Chip Bars

2 c. flour
1 Tbsp. pumpkin pie spice *
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, room temperature
1 1/4 c. sugar
1 large egg
2 tsp. vanilla
1 c. canned pumpkin
1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven to 350F.

Line bottom and sides of 9x13 pan with foil or parchment paper, with overhang on all sides.

In a medium bowl, whisk together flour, pie spice(s), baking soda, and salt; set aside.

Cream butter and sugar on medium-high speed with an electric mixer until smooth.

Beat in egg and vanilla until combined.

Beat in pumpkin.

Reduce speed to low, and mix in flour mixture until just combined.

Fold in chocolate chips.

Spread batter evenly in pan.

Bake 35-40 minutes until edges begin to pull away from sides of pan and toothpick test in center yields just a few crumbs.

Cool completely in pan.

Lift cake from pan and cut into squares.

* If you can't find pumpkin pie spice, substitute the following ground spices:  1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice, and 1/2 tsp. cloves.

Blueberry Swirl Cheesecake

Brian is gaga for anything blueberry...  this cheesecake is an oft-requested favorite at our house.  (And so easy!)  From Kraft Foods.

Blueberry Swirl Cheesecake

prep time: 15 min
total time: 5 hr
makes: 16 servings

1 c. graham cracker crumbs
1 c. plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
1 c. sour cream
4 eggs
2 c. fresh or thawed frozen blueberries

Preheat oven to 325°F.
Mix crumbs, 3 Tbsp. of the sugar and the butter.
Press firmly onto bottom of foil-lined 13x9-inch baking pan.
Bake 10 min.
Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Pour over crust.
Puree the blueberries in a blender or food processor.
Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
Bake 45 min. or until center is almost set; cool.
Cover and refrigerate at least 4 hours before serving.
Store leftover cheesecake in refrigerator.

I have halved this before, and made it in a ready-made graham cracker crust for speed and convenience.  
You can also substitute 1 can (15 oz.) blueberries, well drained, for the 2 c. fresh or frozen blueberries.
Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.

White Chocolate-Raspberry Cheesecake Bars

These are always a big hit, and look pretty, too!  From Kraft Foods...

White Chocolate-Raspberry Cheesecake Bars

prep time: 20 min
total time: 4 hr 48 min
makes: 9 servings

12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/4 c. red raspberry preserves

Heat oven to 350ºF.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan.
Melt 2 chocolate squares as directed on package.

Beat cream cheese, sugar and vanilla with mixer until blended.
Add melted chocolate; mix well.
Add eggs, one at a time, mixing on low speed after each just until blended.
Pour over crust.

Bake 25 to 28 min. or until center is almost set.
Cool 5 min.; spread with preserves.
Melt remaining chocolate square; drizzle over cheesecake.
Cool cheesecake completely.
Refrigerate 4 hours.

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.

Oatmeal Carmelitas

Oatmeal Carmelitas

1 c. flour
1 c. quick-cooking oats
3/4 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. melted butter or margarine

1 c. chocolate chips
1 jar caramel ice cream topping
3 tbsp. flour

Combine flour, oats, sugar, soda, salt, & butter in large bowl to form crumbs.
Press 1/2 of mixture into bottom of 9" pan.
Bake at 350 for 10 mins.

Sprinkle 1 cup (I use less) choc. chips over top of baked mixture.
Mix 3/4 c. caramel ice cream topping with 3 tbsp. flour and pour over choc. chips.
Sprinkle remaining crumbs over caramel topping.
Bake at 350 for 15-20 mins. until golden brown.

Chill before serving.

Try not to eat the entire pan in one sitting!

Butterscotch Brownies/Blondies

These are dense & moist. If you cut them into 1x1 inch squares (bite-sized pieces), you get lots.

Butterscotch Brownies/Blondies

1/2 c. butter, softened
2 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. salt
1 tsp. baking powder
1 c. chopped pecans
1 c. coconut
1 c. butterscotch chips

Cream butter, brown sugar, eggs & vanilla.
Stir in flour, salt & baking powder.
Then add pecans, coconut and butterscotch chips.
Grease & flour a 9x13 pan.
Spread into pan and bake 25-30 minutes at 350 degrees.

When cool frost with a cream cheese frosting.
Then grate a chocolate toffee bar on top.

Cream Cheese Frosting:
1/4 c. or less of butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
4-5 c. powdered sugar

Because of the cream cheese, store in the fridge.

Homemade Snickers Bars

These are easy to make, but take quite a bit of time.  They do taste just like real Snickers bars!

Homemade Snickers Bars

Prep Time: 45 min
Total Time: 2 hours 30 min
Makes: 36 bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
1 tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons vanilla
Dash salt
3 1/2 cups powdered sugar

Caramel Layer
1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups unsalted dry-roasted peanuts

Topping
1 bag (11.5 oz) milk chocolate chips (2 cups)

Cookie Base 
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. (Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.) In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

Filling 
In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.

Caramel Layer 
In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

Topping
In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Blueberry Crumb Bars

Blueberry Crumb Bars

Adapted from AllRecipes.com

Yield: depends on how small you cut them...

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks)
1 egg
1/4 teaspoon salt
Juice of one lemon (3 Tablespoons)
4 cups fresh blueberries (2 pints)
1/2 cup white sugar
4 teaspoons cornstarch

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely (and chill if possible) before cutting into squares. (Store in the refrigerator.)