Apple Bars Recipe

At a fun evening with friends, Kevin and I were able to enjoy a piece (or two or three) of this amazing, partially good-for-you apple bars. Molly and her husband are pretty health conscious, but I knew they enjoy delicious foods, which told me I would totally love this dessert. She told me they were full of oats, made with applesauce rather than oil, and speckled with apples. (She added white chocolate chips to hers--very, very good decision!) There is still a good amount of sugar in these, but for a dessert, I'd say it's a tasty win!

The only thing that would make these apple bars even better? A scoop of vanilla ice cream on top! (but then that throws the 99 calories per bar out the window! *wink*) 

Apple Bars Recipe
recipe adapted from my friend Molly Lopez-Cepero 
Makes 24 bars

Ingredients
1-1/3 cup flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1-1/2 cup old fashioned oats
3/4 cup unsweetened applesauce
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup (1 medium) chopped apple
1 cup white chocolate chips, optional

Directions
Preheat oven to 350 degrees. Grease the sides and bottom of a 9x13 inch pan.

In a large bowl, stir together flour, salt, baking soda, cinnamon, and oats.

In a separate large bowl, beat together applesauce, brown sugar and white sugar for 2 minutes. Add in eggs, one at a time, beating after each addition and then stir in vanilla.

Add dry mixture into the liquid ingredients and stir gently until combined. Fold in chopped apples (and optional white chocolate chips).

Bake 25-35 minutes or until a toothpick inserted in the center comes out clean.


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Low Cal Chewy Granola Bars

I know, I know, another granola bar recipe. But, friends, I was so excited to find not one but TWO recipes I really enjoyed. This version is completely different that the first recipe I shared, but even HIGHLY on the health scale. I made a few alterations to Sarah Fit's recipe, but I left her original recommendations in tact, because I would have liked to try those ingredients had I had them on hand. These are a chewier granola bar, and perfect for traveling nutrition. 

Low Cal Chewy Granola Bars

recipe adapted from Sarahfit.com

Makes 12 granola bars 

Ingredients

1/2 cup milk (Sarah recommends unsweetened vanilla almond milk)

2 Tbsp honey

1 medium ripe banana, mashed

1-1/2 cup old fashioned oats

1/2 cup flour (Sarah recommends Almond meal)

3 Tbsp coconut

2 tsp cinnamon

3 Tbsp flaxseed, ground (Sarah recommends 2 servings Vanilla Protein Powder)

1/4 cup almonds, roughly chopped 

1/4 cup raisins

Directions

Preheat oven to 350 degrees F.

Combine milk, honey, and mashed banana in a large mixing bowl. Add in oats, flour, coconut, cinnamon, and flaxseed and stir together. Stir in almonds and raisins to evenly distribute. 

Coat a 9x13 pan with cookie spray. Press batter evenly into the pan.

Bake for 20-25 minutes, or until center is firm. Cut immediately upon removing pan from the oven and let cool completely in the pan. 

Wrap individually in plastic wrap and store in an airtight container to preserve freshness.

130 calories if cut into 12 bars. 

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Homemade "Fit" Granola Bars Recipe

I have been hunting for a homemade granola bar recipe that wasn't chock full of sugar, sugar, sugar. This recipe using some sweet alternatives like light pancake syrup and Stevia, but besides those ingredients and of course a bit of peanut butter, these bars fit my bill. I love the mixture of healthy cereals and the options of healthy add-ins. These bars could be as nutrient-rich as you want! I like using Aldi's verion of Kashi Go Lean Cereal along with the Aldi version of Fiber One. High fiber, high protein, and low sugar cereals. 

Homemade "Fit" Granola Bars Recipe

recipe slightly adapted from dashingdish.com

Makes 12 granola bars

Ingredients

1 cup rice cereal

1 cup bran/flake ("Go Lean") cereal

1 cup all bran ("Fiber One") cereal

1 cup old fashioned oats

1/4 cup shredded coconut

1/4 cup baking stevia OR 6 packets Splenda or other sweetener

1 tsp cinnamon

pinch salt 

3/4 cup light pancake syrup (or 1/2 cup honey)

1/4 cup creamy peanut butter

2 Tbsp chocolate chips

Optional Variations: white chocolate chips, dried fruit, sliced almonds, cocoa powder, raisins

Directions

Preheat oven to 375 degrees F. 

Melt peanut butter in the microwave. 

In a zippered bag, combine rice cereal, bran/flake cereal, and all bran cereal and use a rolling pin to lightly crush the cereal. Transfer to a large mixing and add in oats, coconut, sweetener, cinnamon, and salt. Stir in syrup and peanut butter until evenly distributed. Stir in chocolate chips. 

Coat a 9x13 pan with cooking spray and press the mixture evenly in to the pan. 

Bake for 20-25 minutes. Remove from the oven and cut into 12 even granola bars. Bake an additional 10-15 minutes for chewy bars, or turn off the oven and return pan to the oven for 15-45 minutes for crunchy bars. 

Once cooled completed, wrap bars individually in plastic wrap for easy lunches or snacks. Keep in an airtight container.

130 calories if cut into 12 bars. 

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Chewy Chocolate Chip Shortbread Bars Recipe

Here's another you-can't-believe-how-simple-this-recipe-is recipe. I had less than an hour to throw together a dessert for some last minutes guests, and when I found this recipe on Tasty Kitchen that had 1 pan and 6 ingredients involved, I knew it was a winner. But the beautiful thing is, the cookie bars were not only easy but they were close to the most delicious dessert bar I have ever had.

Buttery, chewy, sweet, and simple. Try these. Please. 

Chewy Chocolate Chip Shortbread Bars 

Recipe adapted from Tasty Kitchen

Makes 24-36 cookies bars

Ingredients

1 cup butter, softened

1 cup brown sugar

1 tsp vanilla

2-1/2 cups flour

1/2 cup chocolate chips

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees. Grease a 9×13 baking dish.

In a large bowl, cream together butter, brown sugar and vanilla. Blend in flour, then add chocolate chips and nuts.

Spread mixture into the pan and bake for 20 minutes, or until golden brown. Do not overbake. Cool to room temperature and then cut into bars.

Delicious served with a scoop of vanilla ice cream. :)

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Peanut Butter Chocolate Chip Blondies Recipe

You should know by now that I am lover of all things dessert, specifically if it involves chocolate and peanut butter. I don't distinguish between "good better and best" very often, but these blondie bars soared to the TOP of my list of Favorite Desserts of All Time. (What else is on that list, you ask? You know, I'm not sure. I can only think of these blondies at the moment.) 

If you love the fudge-like denseness of brownies, then you'll love the thick chewy quality of these peanut butter blondies. AND they have chocolate chips on top. You can't go wrong. 

Peanut Butter Chocolate Chip Blondies Recipe

recipe adapted from Tasty Kitchen

Makes 24-36 blondie bars

Ingredients

1/2 cup unsalted butter

2 cups light brown sugar

1/2 cup creamy peanut butter

1 large eggs

1 tsp vanilla extract

2-1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1-1/2 cups semi sweet chocolate chips

Directions

Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.

In a medium saucepan, melt the butter and brown sugar, stirring until smooth. When it is smooth, remove from heat and add the peanut butter. Allow to cool, then add in the eggs and vanilla. 

In separate bowl, combine the flour, baking powder, baking soda, and salt.

Pour the wet ingredients mixture into the flour mixture and stir until combined. It will be a thick, smooth batter.

Pour into the prepared baking dish and spread to the edges. Top with chocolate chips, pressing them down into the batter.

Bake for 20-25 minutes. Allow them to cool in the pan for 2-3 hours before cutting into bars. 

S'mores Brownies

I'm going to go ahead and assume you are all very familiar with the concept of a s'more. (Assuming otherwise would just make me sad.) First you take a graham cracker, top with a portion of Hershey's chocolate, roast a marshmallow to perfection, slap the marshmallow on top of the chocolate so it gets all melty, top with a second graham. Enjoy. Then have s'more.(=some more.)

This pan of awesomeness includes two batches of brownies with the s'more ingredients stuffed in between. GLORY. 

S'mores Brownies

recipe by adorkablerecipes.blogspot.com

Serves 24

Ingredients

2 packages of your favorite brownie mix (I'm a huge fan of Aldi's!)

Oil, Water, and Eggs as called for on packaging (be sure to double everything!)

6-8 whole sheets of graham crackers

6-8 Hershey's chocolate bars

24 large marshmallows

Directions

Preheat oven to 350 degrees. 

Grease a 9x13 inch pan with cooking spray. Set aside. 

In a large mixing bowl combine both brownie mixes and the appropriate amount of oil, water, and eggs. (another option: Make two separate batches of brownies so as not to confuse yourself. :D)

Pour half of the brownie mix in the bottom of the 9x13 inch dish. Layer on graham crackers, followed by Hershey bars followed by marshmallows. Pour the second half of the brownie mix carefully over the top of the marshmallows, covering as much area as possible. 

Place on a baking sheet and bake 35-45 minutes or until set. (It can be really difficult to decide if these extra thick brownies are cooked through. I err on the side of undercooked, because the brownies will set up a bit and everyone around here loves thick and gooey brownies. :))

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Chocolate Nut Bars

In browsing my Betty Crocker cookbook for ideas on what to serve to the teens at youth group, I stumbled about the Salted Nut Bars recipe. They sounded delicious and intriguing, not to mention simple to make. I was hooked. 

I altered a few of the ingredients to fit my ingredients and my tastes. I used unsalted nuts and sprinkled lightly with sea salt as I didn't have salted peanuts on hand. I opted for chocolate chips as opposed to butterscotch chips because who doesn't love the chocolate and salty-peanut combination? (If you don't, please don't tell me. I like to think everyone loves that mixture. :)) 

The teens gobbled up every last one of these chocolate nut bars before I could offer seconds.  Definitely a winner. 

Chocolate Nut Bars

recipe by adorkablerecipes.blogspot.com

inspired by Betty Crocker Cookbook

Makes 32 bars

Ingredients

1-1/2 cup flour

3/4 cup brown sugar

1/4 tsp salt

1/2 tsp margarine or butter, softened

2 cups peanuts 

1 cup chocolate chips

1/2 cup light corn syrup

2 Tbsp margarine or butter

Directions

Preheat oven to 350 degrees. 

In medium bowl, mix flour, brown sugar and salt. Cut in 1/2 cup butter using pastry blender or stand mixer beater blade on medium/high until evenly mixed and slightly crumbly. 

In the bottom of an ungreased 9x13 inch pan, press dough evenly. Bake 15 minutes, until lightly golden. Cool slightly. 

Sprinkle nuts evenly over crust. In 1 quart saucepan, mix chocolate chips, corn syrup and butter over medium heat until chocolate chips are melted. Drizzle chocolate mixture evenly over nuts. 

Bake 5 minutes. Let cool for 30 minutes. Cut into 8 rows by 4 rows while still warm. (A pizza cutter worked well for me.)

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Apple Cinnamon Bars

I had a drawer overflowing with fresh delicious apples, but unfortunately we were never going to eat all of them in time. I wanted to make a special treat for the teens to enjoy, but I was looking for a new way to use my apples. I've made plenty of apple pies (always a hit!) and a few varieties of apple cinnamon bread, but I wanted a bar cookie of some sort. I used a Betty Crocker recipe as a springboard to create my own version, and I love how they turned out!

The base crust is perfectly crunchy and infused with the cinnamon flavor I love, the apples are sweetened and spiced and topped with the remaining oat mixture to form a streusel topping. Yum!!

Apple Cinnamon Bars

recipe by adorkablerecipes.blogspot.com

Makes 24 bars 

Ingredients

1 cup brown sugar

1/2 cup butter or margarine, softened

1/4 cup shortening

1-3/4 cup flour

1-1/2 cup quick cooking oats

1 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

4-1/2 cups peeled, chopped baking apples (4 medium, I used Golden Delicious)

3 Tbsp flour

1 tsp cinnamon

Directions

Heat oven to 400 degrees. Cream brown sugar, butter and shortening in large bowl. Stir in flour, oats, salt, baking soda, and 1 tsp cinnamon. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased 13x9 inch pan.

Toss apples with 3 Tbsp flour and 1 tsp cinnamon; spread over mixture in pan. Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

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Peanut Butter Granola Bars

In preparing for a long drive and a week-long camping trip, I wanted to make hearty, nutritious granola bars. This recipe is quick to toss together with ingredients you'll probably have in your cupboard. I chose to use natural peanut butter to continue with the "whole, hearty" theme, but using another form of creamy peanut butter will work fine. 

The perfect combination of crunchiness and chewiness, these are sure to please your family on any occasion. 

Peanut Butter Granola Bars
recipe by adorkablerecipes.blogspot.com
Makes 12-14 granola bars


Ingredients

4 cups old fashioned oats

2 Tbsp sunflower seeds

1/4 cup dry roasted peanuts, chopped

1/4 cup almonds, chopped

1 tsp cinnamon 

1/2 cup honey

3/4 cup natural peanut butter, melted

1/2 cup raisins

Directions

Preheat oven to 350.

In a large bowl, combine oats, sunflower seeds, peanuts, almonds, and cinnamon. Add honey and mix to combine. Add melted peanut butter and mix until evenly moistened. Fold raisins into the dough with a large spoon or with your hands. 

Coat a 9x13 inch pan with non-stick spray. Press dough the baking dish. Bake for 20-25 minutes, until golden brown.

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Bar Cookies: Peanut Butter Pretzel Chocolate Chip

Remember these Peanut Butter Pretzel Chocolate Chip cookies?

Well, they are a hot commodity in these parts. People just can't get enough of their goodness. I'm so excited everyone loves them!

One my teens requested a cookie cake (bar cookies) of this cookie batter for her birthday. I excitedly obliged. 

I'm not sure I've ever made bar cookies. 

I had no idea what size pan to use or how long to cook them or how they'd turn out. 

But I made some random choices and they were the right ones!

These bars are SUPER EASY. I had them in the oven in 15 minutes flat! 

They baked up beautifully and taste delicious. 

I'm glad I hoarded a few for myself! :)

Serves 24 

Ingredients

1/2 cup margarine, room temperature

(slightly less than) 1/2 cup shortening

(slightly more than) 1/4 cup peanut butter

3/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

1 tsp vanilla extract

2-1/4 cups flour

1 tsp baking soda

1 tsp salt

3/4 cup crushed pretzels 

1-1/2 cups chocolate chips

2 squares candy coating/chocolate bark (or 1 cup chocolate chips)--for drizzling 

Directions

Preheat the oven to 325 degrees. 

Cream together margarine, shortening, peanut butter and both sugars. When light and fluffy and thoroughly combine, mix in one egg at a time. Then mix in vanilla. In a separate bowl, whisk together flour, baking soda and salt. Stir into creamed ingredients in 2 or 3 additions--just until thoroughly combined. Stir in pretzels and chocolate chips. 

Spoon into a jelly roll style baking sheet (15.25"x10.25" or a little larger.) Spread out evenly. 

Bake at 325 degrees for 15-20 minutes, until golden brown and just crisping on the edges. The center might not look set. Let cool completely on a wire rack. 

Melt 2 bars of chocolate bark (candy coating) or 1 cup of chocolate chips. Drizzle over the top of the cooled cookie bars. Slice and enjoy!

Peanut Butter Cup Rice Krispies Treats

Right before youth group on Sunday I realized we should be celebrating my husband's birthday, as it was coming up that week. Eeek! I asked him what he was craving and he said "peanut butter." Awesome. I'm totally a fan (of my husband and of peanut butter).  I quickly searched my favorite recipe blogs and found a large variety of delicious recipes. These peanut butter cup rice krispie treats stood out as the winner--quick and easy. HOWEVER, be prepared to dirty every pan in your kitchen. 

But it's so worth it. Everyone was drooling over these (not literally, thank goodness!) Kids and adults will love these! 

Peanut Butter Cup Rice Krispies Treats

Yield: 24 squares (or cut into smaller bars for a yield of 48)

Prep Time: 20 minutes

6 cups Rice Krispies

1 bag (10.5-oz) marshmallows

¼ cup (2 ounces) unsalted butter

1-1/2 cups creamy peanut butter

1 bag (12-oz) miniature peanut butter cups (about 40), quartered OR 9 large Reese's cups, chopped

1 cup milk or semi-sweet chocolate chips 

Directions

Butter a 9×13-inch pan and set aside.

Spray a large mixing bowl lightly with non-stick cooking spray. Measure the cereal into the large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated (using spoon sprayed with non-stick spray.) Pour into the prepared pan and use a buttered (or non-stick sprayed) piece of wax  paper to press evenly into pan.

In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Source: adapted from Brown Eyed Baker

Lemon Squares

Kevin has been craving Lemon Bars for quite some time and I have been wanting to try out a recipe. I had never made them before so I wasn't sure exactly what to expect, but I knew these bars were one of the best desserts. I'm sorry for neglecting you, Lemon Bars. This particular recipe which comes from the Betty Crocker Cookbook was easy to execute and quite tasty. However, I would like to find a recipe that results in a crust/base that is not quite so thick as well as a filling that is a bit more lemon-y (though I'm sure mine would have had greater lemon flavor had I had lemons on hand to zest). Kevin approved of this recipe--the crust (though we agreed it was too thick) is delicious and of course the filling is lovely. :)

Lemon Squares

1 cup flour
1/2 cup margarine or butter, softened
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1-1/2 Tbsp grated lemon peel, if desired (This is almost essential I think!)
2 Tbsp lemon juice (or more if not using lemon peel)

Heat oven to 350. Mix flour, margarine and powdered sugar until well incorporated and crumbly. Press evenly into the bottom of an ungreased square pan 8x8x2 inches. Bake for 20 minutes.

Meanwhile, beat remaining ingredients about 3 minutes on medium speed or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or just until imprint remains when touched lightly in center.

Cool.
Cut into 16 (!) squares.

We liked to keep this refrigerated, but I don't believe it needs to be.

Fudge Brownies

Even though I have a couple delicious brownie recipes, I'm always wanting to try a new one just in case it turns out to be even more amazing than the others. This particular recipe comes from the Taste of Home recipe card collection I acquired. They are easy and quick to through together and have a perfectly chewy consistency.

Fudge Brownies

1-1/3 cups flour
2 cups sugar
3/4 cup baking cocoa
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts (optional, I left them out)
2/3 cup vegetable oil
4 eggs, slightly beaten
2 tsp vanilla extract

Combine flour, sugar, cocoa, baking powder, salt and nuts. Set aside. Combine oil, eggs, and vanilla; add to dry ingredients. Do not overmix. Mixture will be thick. Spread in greased 9x13 in pan.

Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.

Yields: 24 brownies

Chewy Cocoa Brownies

I believe there are two forms of brownies--cakey or chewy. Personally, I will eat anything with chocolate (that is, I will eat any brownie), though I am a bit partial to the chewy variety. That, my friends, is what this recipe is all about. And boy, is it delicious. Growing up, the idea of baking brownies from scratch honestly never even occured to me. I was a "mix" girl. But NO more! (Or at least not at this point in my life, when I have no children, no sports practices, and no moments of intense desire to pull out my hair.)

1 2/3 cups granulated sugar 3/4 cup (1 1/2 sticks) butter or margarine, melted 2 tablespoons water 2 large eggs 2 teaspoons vanilla extract 1 1/3 cups all-purpose flour 3/4 cup baking cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup chopped nuts (optional) [I do not include nuts] Directions: PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan. COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan. BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.