Homemade Whatchamacallit Bars

Ingredients:

Chocolate Layers

18 oz milk chocolate chips, divided

2 tbsp oil (optional) – coconut, vegetable, canola, or any neutral oil to help the chocolate melt smoothly

Crispy Peanut Butter Layer:

2 cups Rice Krispies cereal

1 cup creamy peanut butter

¼ cup butter

2 tbsp powdered sugar

½ tsp vanilla extract

Homemade Caramel:

1 cup granulated sugar

6 tbsp butter

½ cup heavy cream, warmed

1 tsp vanilla extract

Directions:

1. Line a 9×9-inch pan with parchment paper.

2. Melt all 18 oz of chocolate chips with the optional oil until smooth. Spread about ⅓ of the chocolate into the bottom of the pan. Refrigerate for 15–20 minutes, or until set. Reserve the remaining chocolate.

3. In a saucepan over low heat, melt the butter and peanut butter together. Stir in the powdered sugar, vanilla, and salt. Fold in the Rice Krispies until evenly coated.

4. Gently press the peanut butter mixture over the chilled chocolate layer. Refrigerate for 15–20 minutes.

5. Make the caramel by melting the sugar over medium heat until it turns an amber color. Stir in the butter, then slowly whisk in the warmed heavy cream. Remove from the heat and stir in the vanilla and salt. Let cool for 5–10 minutes.

6. Pour the caramel over the peanut butter layer and spread evenly. Refrigerate for 20–30 minutes, or until mostly set.

7. Rewarm the remaining chocolate if needed and spread it over the caramel.

8. Refrigerate until completely firm, about 1 hour, then slice and enjoy.

Tips

* Oil is optional. Use coconut oil or any neutral oil if you’d like a smoother melted chocolate.

* Chill between each layer to keep the layers clean and distinct.

* Let the bars sit at room temperature for 5–10 minutes before slicing for the cleanest cuts.

Turtle Bars

1 cup butter, softened

2 cups flour

½ cup packed brown sugar

1 ½ cups chopped pecans

1 cup caramel sauce

1 cup semi-sweet chocolate chips

Preheat the oven to 350° and line a 9×13-inch baking pan with parchment paper or lightly grease it.

In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the flour and mix until a crumbly dough forms.

Press the dough evenly into the bottom of the prepared pan to form a firm crust. Bake for 15 to 18 minutes or until the edges just begin to turn golden.

Remove from the oven and immediately sprinkle the chopped pecans evenly over the hot crust. Drizzle the warm caramel sauce over the pecans, spreading gently to cover.

Return the pan to the oven and bake for another 10 to 12 minutes, or until the caramel is bubbly and set.

Remove from the oven and while still warm, sprinkle the chocolate chips over the top. Let sit for 2 to 3 minutes until melted, then use a spatula to gently spread the chocolate into a smooth layer.

Allow the bars to cool completely at room temperature before cutting into squares.

The Perfect Rice Crispy Treats

⅓ C butter

2 10 oz bags mini marshmallows, divided

1 tsp vanilla

8 C Rice Crispy cereal

Spray 9X13 pan with non stick spray. Set aside. In large bowl melt butter in microwave, about 45 seconds. Add 1 bag + ⅓ of the 2nd bag of marshmallows & stir until coated. Microwave  for 1 minute, stirring halfway. Add vanilla. Stir in Rice Crispy cereal until well combined. Fold in remaining marshmallows. Gently press into 9×13 pan. Once cooled, cut and enjoy!

Molten Lava Cookie Bars

www.cookingwithkarli.com

¾ cup salted butter

¾cup brown sugar

¼ cup granulated sugar

2 eggs

1 tbsp light corn syrup

½ tbsp vanilla

2 cups all-purpose flour

½ cup cocoa powder

½ tbsp corn starch

1 tsp baking soda

½ tsp salt

2 c. chocolate chips

1 14 oz can sweetened condensed milk

2 T. butter

2 t. vanilla

powdered sugar, for topping

Preheat the oven to 350°. Spray a 9×13 pan with non-stick spray and set aside.

Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. 

Add the eggs, corn syrup and vanilla. Mix until thoroughly combined.

Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Press half of the dough into the bottom of the prepared pan.

Combine chocolate chips, sweetened condensed milk & butter into a small saucepan & cook over low/medium heat until melted. Stir in vanilla. Pour over chocolate crust. 

Crumble the remaining cookie dough on top of the fudge layer.

Bake at 350⁰ for 17-20 minutes.

Allow the cookies to cool completely before sprinkling with powdered sugar. Cut and enjoy!

Milkshake Cookie Bars

1 cup salted butter, softened

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 Tbsp canola oil

3 cups all-purpose flour

2 tsp baking powder

½ cup rainbow sprinkles

Frosting:

1/2 cup white chocolate chips, melted and cooled

1/2 cup salted butter

3 cups powdered sugar

~1/4 cup heavy cream

1/2 tsp cake batter flavoring

whipped cream, if desired

Preheat the oven to 350°F. Spray a 9x13 baking pan with nonstick spray and set aside.

In the bowl of a stand mixer or with an electric hand mixer, cream together the salted butter and granulated sugar until light in color and fluffy in texture.

Scrape the sides of the bowl and add in the eggs, vanilla, and canola oil. Mix until combined.

Next, add the flour, baking

powder, and rainbow sprinkles. Mix until a soft dough forms.

Press the dough into the prepared baking pan evenly.

Bake at 350°F for 15-18 minutes or until the dough has puffed up and the center no longer looks wet and glossy. Allow the cookie bars to cool completely before frosting.

First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.

With a stand mixer or with an electric hand mixer, cream the butter.

Alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.

Next, mix in the cake batter flavoring. Once incorporated slowly mix in the melted white chocolate.

You can further adjust the thickness of your frosting by adding more heavy cream, if desired.

Spread on the cooled cookie bar and top with sprinkles.

Cut into bars and then top each bar with a dollop of whipped cream.

Store in the fridge and serve chilled. Enjoy!

S'mores Bars

1 cup salted butter, softened

¾ cup white sugar

½ cup brown sugar

2 eggs

1 tsp vanilla

2 tsp baking powder

2 cups flour

1 cup graham cracker crumbs

3 king size hershey bars

2 cups marshmallow fluff

Cream together butter, both sugars, eggs & vanilla. Mix in baking powder until fully incorporated. Add in flour 1 cup at a time and mix. Sprinkle in the graham crumbs.

Divide dough into 2 equal pieces. Grease your 9×13 pan WELL. I’m talking well (lol). Add half your cookie batter and flatten. Be sure to push some up the sides of your pan. This will enclose your cookies and keep all the good stuff inside! Place your chocolate bars on the crust, followed by the fluff. Spread the fluff as best you can. Roll out some plastic wrap on your counter and place the second half of your dough. Flatten it into a 9×13 rectangle. Carefully place on top of the marshmallow. Bake at 350⁰ for 30 minutes and allow to cool for 3 hours before cutting into squares. Enjoy!

Toffee Coconut Chocolate Bars

Crust:

1 1/4 cups all-purpose flour

1 cup old-fashioned oats

2 cups flaked coconut

1/2 tsp salt

3/4 cup brown sugar

1 cup butter softened

1 egg lightly beaten

12 oz semi-sweet chocolate chips

Filling:

1 (14 oz) can sweetened condensed milk

1/4 cup Corn Syrup

8 oz toffee bits

Preheat oven to 350F.

Line a 13x9” pan with parchment of spray with cooking spray. 

Combine flour, oats, coconut, and brown sugar in the bowl of a stand mixer and mix to combine. 

Add butter and mix until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.

Reserve 1-1/2 cups of dough for topping. Press remaining dough into the baking dish.

Bake 10 minutes.

While that is baking, Combine condensed milk and corn syrup in a small bowl. 

When the crust is done, remove from the oven and pour evenly over hot crust. Sprinkle with toffee bits. Top evenly with reserved crust mixture.

Bake 25 to 30 minutes until golden brown. Cool and cut into bars