No Bake Chocolate Drenched Oatmeal Coconut Squares

I love coconut though I do not bake with it nearly often enough. When this recipe popped up in my GoogleReader, I starred it immediately. I love no-bake treats, especially during the warm summer months. I whipped these up over the weekend in no time.

The original recipe calls for a 9×9 pan but I opted to use an 8×8 as I wanted my bars a little more substantial and not so thin. I also found that the amount of butter/coconut oil was more than what I needed to completely wet my dry ingredients. I did melt the original amount but only used about 3/4 of it. I would recommend pouring it in and stirring slowly as you may find you don’t need to use it all either. Next time I make these I will cut the amount and see if I can find out the amount that works for me. I also cut the honey down to only 3 TBS as I did not want the flavor to overpower the coconut. I am glad I did this as I did taste the honey but it was not overpowering.

After pouring the chocolate over the bars I topped mine with toffee bits. I must say these bars were really satisfying. I liked my modifications so feel free to make these bars you own. I think some toasted coconut on top may be good as well as some chopped almonds. I will be making these again this summer I am sure.  My only complaint is these are tough to cut and transport or serve as they do tend to be a bit crumbly unless right from the fridge.

I rate this recipe an 8.5

Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares
recipe found here 

1 1/2 cups old fashioned oats
1 1/2 cups shredded, sweetened coconut
1/4 cup brown sugar, loosely packed
pinch of salt
1/4 cup unsalted butter
1/4 cup coconut oil (measured solid)
1/4 cup honey

Spray a 9×9 pan with nonstick spray.

In a large bowl, combine oats, coconut, brown sugar and salt. Heat a small saucepan over low heat and add butter and coconut oil, stirring until melted. Add the butter and oil to the oat mixture, then add the honey and stir very thoroughly until the entire mix is moistened. Press it into the pan and stick in the fridge for 15 minutes.

Chocolate layer

8 ounces good-quality chocolate, chocolate
2 tablespoons coconut oil (measured solid)

Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out and place on a cutting board to cut. It helps if the bars somewhat come to room temp before cutting, as they will slightly crumble a bit if super cold!

No Bake Peanut Butter and Oatmeal Bars

I love a good no-bake dessert, especially during the warm months. I have made a several no-bake desserts over the years and love trying out new recipes.

These bars are so super quick to make, take few ingredients and are perfect for a last minute dessert. These bars are a bit like my other bar recipes and no-bake cookies combined. The flavor of peanut butter shines and the oatmeal makes these bars chewy and soft. I love the combination of peanut butter and oatmeal and to top it all off a yummy chocolate ‘frosting’.

The trick to these is that the mixture needs to boil for about 1 1/2 to 2 minutes in order for the bars to set. If you don’t boil long enough they will still be good, but just really gooey and difficult to eat. You can remedy this by keeping them chilled but just be warned at room temperature they will be messy! I will be making these again when I need a quick dessert, I am rating these an 8.5 only because I do like the other bars a bit better.

I rate this recipe an 8.5

No Bake Peanut Butter and Oatmeal Bars

3 Cups Oats
2 Cups Sugar
1 Cup Peanut Butter
1/2 Cup Milk
1/4 Cup butter
1 tsp vanilla

1 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter

Lightly spray an 8×8 pan with Pam.

In a medium sauce pan, melt the butter, sugar, and milk. Over a medium high heat, bring to boil making sure to stir constantly. Continue to stir and boil for 1 1/2 to 2 minutes after it reaches a rolling boil.

Remove the pan from heat and stir in peanut butter and vanilla until peanut butter is melted. Stir in oats.

Pour mixture into prepared pan and press lightly and make sure to spread out mixture evenly.

In a medium sauce pan, heat chips and peanut butter over medium heat and stir until melted. Pour over bars and spread evenly.

Allow bars to set before serving.

Flourless Peanut Butter Oat Bars

I made up this recipe based on the Hand Mixed PB Cookie recipe I love. The great thing about both the cookies and the bars is that they are flourless. I have no dietary restrictions but I know several people who do and they struggle to find good cookie or dessert recipes that don’t call for strange ingredients in the place of flour.

These bars did not even require a mixer, I just stirred by hand. They were thrown together in less than 5 minutes and with 20 minute bake time were ready to enjoy in no time.

The bars came out chewy in the center and a little more crisp around the edges,  a little mix of texture to please everyone. I found these to not be too sweet and a small bar satisfied my craving. These would be good for a quick treat when you don’t want to dirty a bunch of bowls or use your mixer.

I rate these an 8 (if for no other reason than they are super simple)

Flourless Peanut Butter Oat Bars
adapted from here

1 cup creamy peanut butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon baking powder
pinch of salt
3/4 to 1 cup oatmeal  (add 1/4 cup at a time until desired consistency, oatmeal should blend in but dough should not be dry or too stiff)
chips (optional)

Spray an 8×8 pan with Pam.

Preheat oven to 350.

In a medium bowl stir together peanut butter and sugars. Add egg and baking powder. Stir to combine. Add salt and oatmeal. Stir until mixed. Gently fold in chips if using.

Press into prepared pan.

Bake for 15-22 minutes (do not overbake)

Cakey Lemon Bars

This recipe showed up in my Google Reader a while back and I immediately bookmarked them. My Taste Tester and I love a good lemon dessert and we are in love with the lemon cheesecake I make each year for his birthday. I have tried other lemon bar recipes and was excited to give this recipe a whirl.

The texture of these bars is more cake like than a typical lemon bar (as the name states). I  thought I would like these more than I did. The lemon flavor was mild and pleasing but there is just something ‘missing’ with this recipe for me to make them again. Overall I liked them but they just did not ‘wow’ me. I may have had too high of expectations though. I did really enjoy the glaze and may use that on some fruit or on a white chocolate blondie to mix it up a bit. My Taste Tester thought they were “OK” as well but has not asked for them again which is usually a sign that the recipe is not a keeper for our house.

If you like lemon and are looking for a twist on a lemon bar, give these a go, the recipe is simple and easy and the bars are good for a refreshing summer treat.  I would recommend eating these cool as the flavor does get better after a day or so.

I rate these a 6

Cakey Lemon Bars
from here
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Preheat oven to 350°F.
Spray an 8-by-8-inch baking dish with cooking spray and set aside.
Zest and juice two small lemons; set aside.
In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!

Butterfinger Bars

If you are looking for  a recipe that takes VERY few ingredients, can be made from start to finish in 30 minutes and is super delicious, look no further. I have had this recipe for years, it was in a homemade cookbook that I got from a school teacher with recipes compiled from her students. There is no name or citation to this recipe so I apologize if this is your recipe (just email and let me know and I will give credit).

The base of the bars is a sweet, buttery oatmeal crust topped with a chocolate and peanut butter mixture. The finished product is like a sinful granola bar. I don’t think they taste a lot like a Butterfinger (since they are named that) but I love them none the less.

These bars are not for the calorie conscious but we all need a treat now and again right? The only down side to these bars is they are very crumbly when warm and still slightly crumbly when cooled. I have made these millions of times and can not get them to be less fragile (email if you find the cure). I keep making these because they take care of my sweet tooth with a small bar, so I don’t feel guilty about eating one (or 10).

I have added toffee pieces to the top of the chocolate mixture (while warm) for a bit of a twist.

I rate these bars a 9 (if for no other reason than they are so simple and easy)

Butterfinger Bars
1 cup brown sugar
1 cup white sugar (I use 3/4 cup)
1 cup butter (I use 3/4 cup)
4 cups oatmeal (I use quick cooking)
1 cup Peanut butter (I use creamy)
1 cup chocolate chips (about 6oz or a bit more)

Preheat oven to 350.
Grease a baking sheet (for thinner bars) or a 9×13 pan
In a medium bowl mix together the first 4 ingredients until combined and press into the bottom of the pan.
Bake for 12-15 minutes until golden but not brown
Melt peanut butter and chocolate chips (I nuke in microwave stirring after every 20 seconds until smooth)
Poor melted mixture over slightly cooled bars.
Cool before cutting (I LOVE these warm and crumbly so I eat with a spoon in a bowl!)

*I have also halved this recipe and used an 8×8 pan and baked for about 15 minutes.

 

Rice Krispy Treats Sandwich Bars

I found this recipe in my google reader, I had added it months and months ago but never got around to making them. Having a few extra days off for Christmas and having not consumed enough sugar (yeah right), I decided now was a good time to try them out.

I am not sure if I did something wrong or what, but these really didn’t do it for me. I wanted to like these, I really really did! But, instead, I found these to be really dry and to have too much butterscotch flavor for my liking. I followed the recipe exactly so I am not sure if I was just unlucky in the kitchen that day or what. Looking at the comments it seems many others like these so it may just be my finicky tastes as well.

The end product kind of reminded me of what my family calls Special K Bars except not nearly as good and a bit more work to make. I am willing to give these another go and maybe add more peanut butter next time to balance out the butterscotch flavor but I think next time I am craving a cereal snack bar I will stick with ones I know will satisfy my cravings!

I rate these a 6 (but would be willing to try again) 

Rice Krispy Treats Sandwich Bars
found here
3 cups (1 ½ 11-12oz bags) butterscotch chips
1 1/2 cups (384gm) creamy peanut butter
12 cups (1 12oz box) crisp rice cereal
4 cups (2 11-12oz bags) semi-sweet chocolate chips
½ cup (1 stick / 4oz) butter, cubed
2 cups (240gm) confectioners’ sugar
4 tablespoons water

Line the bottom of a 9×13” pan with parchment paper and spray the sides of the pan with nonstick cooking spray (tip: use nonstick cooking spray to help the parchment paper stick to the pan – seems to go against the name of the product, but it works.)

In a large saucepan over medium-low heat, melt the butterscotch chips and peanut butter, stirring. When smooth, remove from heat and add the crisp rice cereal. Stir to coat. Place half of the cereal mixture into the pan and pat down evenly. Place in the refrigerator to let it firm up a bit while preparing the chocolate.

Place the chocolate chips and butter in a microwave safe bowl. Melt together in the microwave over medium-low heat, stirring every 60-90 seconds, until smooth. Mix in the powdered sugar and water.

Spread the chocolate evenly over the cereal layer in the pan, then gently pat the remaining cereal mixture evenly on top. Refrigerate for at least two hours, then cut into squares with a sharp knife.

Makes 42.

Serendipity Deluxe Bars

Do you ever see a recipe and just know that you need to make it ASAP? That is what happened when I saw these over at A Southern Grace. My oh my. These bars are great!

They came together in no time and though there are a few components to the recipe (a pattern with recipes I have been making lately) overall they are a cinch to make.

You start with a shortbread type crust that is then topped by what I can only describe as a fudgey-gooey chocolate layer and lastly topped off with an oatmeal/brown sugar/nut mixture that turns into a caramel like top layer after baking. Each layer of these bars tastes great but together they create a dessert that you will find yourself craving until the pan is gone (which around here was about 2 days).

My Taste Tester loved these bars and could not get enough. He enjoyed them warm, room temperature, with ice cream, plan, with hot fudge, I can’t even name how many times I came into the room to see him eating another bar. That is when you know they are good. 

Next time I may add some walnuts as well, as I actually prefer those to pecans.

Take some time this weekend and make these to enjoy with friends and family. They will thank you.

I rate this recipe a 9

Serendipity Deluxe Bars
as seen here
Crust:
1 cup butter, cold and diced
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt

Truffle Filling:
1 cup corn syrup
1 1/4 cup semi-sweet chocolate chips
1 cup sugar
4 eggs
1 teaspoon vanilla

Caramel:
1/4 cup corn syrup
3/4 cup brown sugar, tightly packed
1 cup oats
1/2 cup pecans, coarsely ground
3/4 cup (6 oz) butter, melted

Preheat oven to 350F. Grease a 13×9-inch pan.
To prepare the crust, combine all four ingredients in a food processor and pulse until coarse crumbs are created. Press into the prepared pan and bake for 18-20 minutes, or until the edges are slightly browned.
Meanwhile, prepare the filling by microwaving together the corn syrup and chocolate chips, stopping to stir occasionally until the chips have melted. Let cool, then add the remaining filling ingredients and beat to combine. Pour over the hot crust and bake for 27 minutes, or until the outer edges are firm and the center is only slightly jiggly.
While the filling bakes, prepare the caramel layer by stirring together all ingredients in a medium-sized bowl. When the pan is deemed ready to remove from the oven, let it sit for 10 minutes before dolloping on the caramel layer and spreading it evenly over the chocolate layer. Then return the pan to the oven for another 25-35 minutes, or until the bars are just set. Let cool completely before cutting.