Category Archives: Cookies/Bars/Brownies

Peanut-Caramel Crispy Treats

I’m a fan of crispy treats and I like to experiment making them with different add-ins. I love the sweet-and-salty combination of peanuts and caramel, so I made these Peanut-Caramel Crispy Treats, and they are so good! They’re made with salted peanuts and a bag of Kraft® Caramel Bits, so you don’t need to unwrap any caramels, which saves some time!

Continue reading

Dark Chocolate Oreo Cookie Bars

Talk about rich and chocolatey…these bars have double the chocolate with dark chocolate chips and crumbled Oreo cookies mixed in! And the creamy Oreo filling gives a great taste to these bars since some of it bakes into the cookie dough. I like using the Double Stuff Oreos because I love all that filling! 

Continue reading

Easy Patriotic Cookies

If you’re looking for an easy patriotic dessert idea, these Easy Patriotic Cookies are really so super easy to make! You can use your favorite store-bought cookies, like chocolate sandwich cookies, shortbread, peanut butter, chocolate chip, or oatmeal cookies…OR you can use your own homemade cookies. You simply dip the cookies in melted chocolate and then sprinkle on some red, white, and blue sprinkles for a festive, patriotic look!

Continue reading

Easter Egg Blondies

If you’re craving a sweet treat for Easter, I recommend these Easter Egg Blondies! They’re rich, buttery, chewy, and chocolaty squares of yumminess! They have chopped Cadbury Mini Eggs mixed into the batter and whole mini eggs scattered on top. If you’re not familiar with Cadbury mini eggs, they’re milk chocolate eggs with a thin and crispy candy shell coating and they really make these blondies look Eastery! 🙂

Continue reading

Brown Sugar Shortbread

I’ve made shortbread before, but not brown sugar shortbread—until now! If you’ve never tried it yourself, I can tell you that it’s really good! It’s rich and buttery like the Scottish Shortbread I made during the holidays, but there are a few differences from that recipe—this Brown Sugar Shortbread is baked in one 9″ round cake pan instead of two 8″ rounds, so it’s a thicker shortbread, crispy on the outside, and a little chewy on the inside. The light brown sugar gives it a slightly different taste than traditional shortbread, but the main difference I noticed was the thickness and the chewiness.

Continue reading