Homemade vegan Snickers bars made with just 5 simple and better-for-you ingredients.
Ingredients 1 cup white sugar 1 teaspoon baking powder 3 cups all-purpose flour 1 cup shortening 1 egg 1/4 teaspoon salt (optional) 1 pinch ground cinnamon (optional) 4 cups fresh blueberries 1/2 c…
Strawberry bars are deliciously rich brown sugar crust and crumb topping, sweet creamy filling topped with a lovely strawberry layer.
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
When I was a kid, we had jungle gyms. They were on the playground at school, at public parks, at campgrounds ... and I never met a jungle...
Adapted from Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery, by Agatha Kulaga and Erin Patinkin Erin and Agatha recommend Skippy peanut butter for these hearty granola bars, which also happen to be gluten-free for those avoiding wheat. I used peanut butter from one of the multicultural food supermarkets in Paris, in Belleville. (I am certain similar bars, like Jif, would work as well.) Natural peanut butter is quite oily and while I love it for snacks, I don’t think I would use it in the recipe. (My French/American friend would probably cry if she saw me scraping a jar into a batch of granola bars!) Check the FAQs after the recipe for further notes and advisements.
These Toffee Bars are the quickest, easiest, and most delicious to make…ever! This bar is the perfect marriage of toffee crust, chocolate, and pecans. This pan of bars never lasts very long when made. These bars also freeze very well, so it is the perfect choice if you are looking for a “make …
Cake mix might be one of the most versatile, easy shortcut ingredients you can keep in the pantry. And while following back-of-the-box instructions certainly turns into an excellent cake, there are plenty of boxed cake mix recipes to take your dessert to the next level. Grab a few extra boxes of cake mix on your next grocery run—you're going to want to add all of these cake mix cookies, bars, cupcakes, and more to the recipe box (or Pinterest board).
These Pecan Praline Blondies are fantastic! Rich and sinfully sweet with crunchy pecans and loads of butter and brown sugar. A must-make!
“A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" —Agnes Ward, Stratford, Ontario
A thick, moist and fudgy brownie topped with a fudge like frosting.
One Bite Will Never Be Enough
These have been voted the number 1 cookie that I bake (and I bake a lot!) and are loved by all who eat them. They are chewy mapley good!
Ok, I have never been a fan of fruit cake, but I absolutely loved these fruitcake cookies! I think I suprised myself and was so pleasantly pleased with the way these turned out. If you don't want to scare away anyone from trying them, then don't tell them they are 'fruitcake' cookies. Let them be pleasantly surprised themselves at how yummy they are!
These samoa brownies are really easy to throw together but they taste AMAZING!
Strawberry Lemon Blondies are pretty in pink strawberry bars with a sweetly tart flavor and a soft melt in your mouth texture!
This exquisite dessert will melt in your mouth and leave you begging for more! I bet you can't eat just one!
These perfectly sweet and wholesome bars are like Kind Bars, but fresher!
These Chocolate Fudge Brownies are topped with a thick glaze.
Want cake and frosting without the baking and decorating? Look no further than these scrumptious no-bake squares!
These brownies are extreme! They're fudgy, dark, chocolatey, full of Oreos, and topped with a mouth-watering fluffy white frosting!
Up until a few months ago I was going through box after box of Nature Valley granola bars. They are my favorite, crunchy and sweet, and not...
My main go-to ingredients always include oatmeal when it comes to a healthy choice of cookies. Nothing is healthier and satisfying than these low-calorie oatmeal’s filled with nutrients.
Wrap up holiday gift giving with a rich and buttery toffee bar cookie.
Watch out Little Debbie—this copycat recipe for Cosmic Brownies is a dead ringer for the original treat. The brownies are chewy and fudgy and topped with a melt-in-your-mouth ganache that will transport you back to childhood.
These delicious chicken casseroles are going to be new family favorites. Just add dinner rolls and a simple salad for supper.
The compliments from family and friends make these Sicilian cookies worth the effort. It’s the best recipe I’ve found! —Carolyn Fafinski, Dunkirk, New York
Millionaire’s Bars Base: 125g (1 cup) flour 1 tsp baking powder 1/4 tsp salt 113g (1/2 cup) unsalted butter, room temperature 50g (1/4 cup) sugar Caramel: 1/2 cup unsalted butter, cut into pieces 1/2 cup sugar 2 tbsp light corn syrup 1 (14 oz) can sweetened condensed milk Topping: 3.5 oz / 100g milk or semisweet chocolate, finely chopped 1/2 tsp light corn syrup 30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces 1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely. 2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight. 2) To make the chocolate glaze, combine together butter and corn syrup in a small saucepan and heat until the butter is melted. Remove from heat, add chocolate and stir until melted. Pour over the condensed milk layer immediately. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours. Recipe adapted from here.
