Chocolate Marbled Banana Nut Bars

Found on Betty Crocker

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup plus 2 tablespoons butter or margarine, softened
1	egg
3/4	cup mashed very ripe bananas
1/2	cup chopped walnuts
1 1/4	cups semisweet chocolate chips 1Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Reserve 1 cup of the dough. To the remaining dough, add mashed banana and walnuts; mix well. Spread in bottom of pan. 2In medium microwaveable bowl, microwave 3/4 cup of the chocolate chips with the remaining 2 tablespoons butter on High about 1 minute, stirring after 30 seconds, until melted and smooth. Add reserved cookie dough; stir until well blended. Drop chocolate dough by spoonfuls evenly over top of banana mixture; spread gently to almost cover. Swirl chocolate mixture into banana mixture with knife for marbled design. 3Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. 4In small microwavable bowl, microwave remaining 1/2 cup chocolate chips on High about 1 minute, stirring after 30 seconds, until melted and smooth. Drizzle over bars. Cool completely, about 2 hours. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

Cake Batter Chocolate Bark.

Found on How Sweet It Is

Cake Batter Chocolate Bark

6 ounces high quality dark chocolate (I used Lindt 70%)

12 ounces high quality white chocolate (I used Lindt)

3 teaspoons yellow cake mix

sprinkles of your choice (at least 3 tablespoons worth or more)

Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.

Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.

Once set, break into chunks. Keep refrigerated.

For the step-by-step instructions visit How Sweet It Is

Cake Batter Crispy Treats.

Found on How Sweet it is

Cake Batter Crispy Treats

original recipe on the back of the cereal box!

3 tablespoons butter

1 10-ounce bag of mini marshmallows

1/4 cup yellow cake mix

6 cups rice krispies cereal

1 1.75-ounce container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

Bankrupt Bitchtastic Brownies

Found on Bankrupt Vegan

5 ounces unsweetened vegan baking chocolate (Fair Trade preferred)
1 1/4 cups sugar (organic preferred) 
3/4 cups silken tofu
1/4 cup canola oil, plus more for the pan
1 tablespoon pure vanilla extract
1/3 cup whole wheat pastry flour
2 tablespoons unsweetened cocoa powder (Fair Trade preferred)
1/4 teaspoon salt

• Preheat oven to 350 degrees. 
• Lightly oil an 8x8" baking pan; set aside.
• In the top of a double boiler, or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
• Transfer the chocolate to a food processor. Add the sugar, tofu, oil, and vanilla. Process until smooth.
• Add the flour, cocoa powder, and salt, pulsing until just combined.
• Transfer the batter to the prepared pan, spreading it evenly. 
• Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
• Thoroughly cool on a cooling rack before cutting into 9 or 12 squares.
• Enjoy!

Chewy Oatmeal Yogurt Bars

Found on Adventures of a BettyCrocker Wannabe

3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 (8-ounce) carton yogurt (vanilla or fruit flavored)
1 egg, lightly beaten
2 Tbsp vegetable oil
2 Tbsp milk
2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups oats
1 cup add-ins (diced dried fruit, raisins, cranberries, chocolate chips)

1. Heat oven to 350 degrees.
2. In a large bowl, combine sugars, yogurt, egg, oil, milk, and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and add-ins of your choice (I used cranberries and chocolate chips; 1/2 cup of each).
3. Spread dough onto bottom of ungreased 9x13 baking pan.
4. Bake 28-30 minutes or until light golden brown. Cool completely on wire rack. Or just do what we do and cut into them as soon as they don't burn your fingers when you touch them.
5. Store tightly covered.

Makes about 24 bars.

Dark Chocolate Orange Shortbread

Found on TwoPeasandTheirPod

2 sticks of unsalted butter

1 tsp salt

3/4 cup sugar

Zest of 2 oranges (about 3 tablespoons)

1 tsp vanilla

2 1/3 cups flour

1 cup dark chocolate, chopped into tiny pieces

1. Preheat oven to 300 degrees. Grease 2 9 inch cake pans.

2. Place the sugar and orange zest in a bowl. Rub the zest in with your fingers. In the bowl of a mixer, cream together butter, sugar/orange mix, salt, and vanilla.

3. Chop chocolate. You want the pieces a little smaller than chocolate chips.

4. Beat the flour and the chocolate with the butter mixture, until well combined.

5. Divide the dough in half and press in prepared cake pans. Make sure each pan is even. Smooth the surface and prick the dough with a fork.

6. Bake for 40 minutes, until golden brown on the edges. Remove and loosen the edges with a knife.

7. Wait five minutes, then carefully place the shortbread out onto a clean work surface, all in one piece.

8. Using a pizza wheel or knife, cut into wedges. Do this while it is still warm so you can cut it. Transfer wedges to a cooling rack

Pumpkin Chocolate Chip Granola Bars

Found on TwoPeasandTheirPod

3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.

2. In a large bowl, whisk oats, spices, and salt together. Set aside.

3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.

4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don’t want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.

Makes 10-12 granola bars

*Note-these didn’t last long in our house, so feel free to double the recipe and bake in a 9 by 13 pan.

Chocolate Torte

Found on Folgers

• Crisco® Original No-Stick Cooking Spray
• 1 cup heavy cream
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 1 tablespoon Folgers® Classic Instant Coffee Crystals
• 1/4 cup butter
• 3 tablespoons water
• 1 (15.5 oz.) package Pillsbury® Supreme Fudge Brownie Chocolate Chunk
• 2 large eggs
• 1 (8 oz.) package cream cheese, softened
• Whipped cream or vanilla ice cream

1. HEAT oven to 350°F. Spray 10 or 9-inch springform pan with no-stick cooking spray.
2. HEAT cream in medium saucepan over medium heat until very hot. DO NOT BOIL. Stir in chocolate chips until melted and smooth. Mixture will thicken as it cools.
3. COMBINE coffee crystals, butter and water in small saucepan. Heat over medium heat until butter is melted, stirring occasionally. Combine coffee mixture, brownie mix and 1 egg in large bowl. Mix well. Spread batter in prepared pan.
4. BEAT cream cheese in small bowl until light and fluffy. Beat in 1 egg until smooth. Add 1/2 cup chocolate mixture. Blend well. Spread evenly over brownie mixture in pan.
5. BAKE until center rises and surface appears dry. For 10-inch pan, bake 35 to 45 minutes. For 9-inch pan, bake 45 to 55 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Remove sides of pan. Cool 1 1/4 hours or until completely cooled.
6. PLACE torte on serving platter. Spread remaining chocolate mixture over top of torte, letting mixture run down sides. Refrigerate at least 1 hour or until chilled. Serve with whipped cream or vanilla ice cream, if desired. Store in refrigerator.
7. High Altitude: (Above 3500 Ft.)
8. ADD 3 tablespoons flour to dry brownie mix. Bake as directed above.

Almond Butter Honey Nut O's Bars

Found on Cascadian Farm

Almond Butter Honey Nut O's Bars

3 cups Cascadian Farm Honey Nut O's

½ cup sugar

½ cup honey

2/3 cup almond butter

4 ounces of dark chocolate

Measure cereal into a large mixing bowl. In a small saucepan heat sugar and honey just until sugar is dissolved. Remove from heat and stir in the almond butter. Pour over cereal and stir to combine. Press into an 8" square dish. Allow to cool.

In a double boiler, melt the chocolate. Drizzle over the top of the bars. Allow to set. Cut into 2" squares.

Makes 16 bars.

Photos by Shaina Olmanson

The Sneaky Chef: Monkey Bars

Found on Parenting

Makes 1 dozen.

• Cooking spray
• 5 Tbsp butter
• 1/2 cup (packed) brown sugar
• 1/2 tsp salt
• 1/4 cup sweet-potato baby food (stage 1 or 2)
• 1/4 cup carrot baby food (stage 1 or 2)
• 2 large bananas, mashed (about 1 cup)
• 1 tsp pure vanilla extract
• 2 egg yolks
• 1/2 cup old-fashioned rolled oats (not quick-cooking)
• 1 cup all-purpose unbleached flour
• 1/2 cup white-chocolate chips (optional)

Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.

1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.

2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.

3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.

4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.

Adapted from The Sneaky Chef to the Rescue: 101 All-New Recipes and "Sneaky" Tricks for Creating Healthy Meals Kids Will Love (Running Press, April 2009).

 Visit Missy Chase Lapine's website The Sneaky Chef.

The Sneaky Chef: Peanut Butter Blondies

Found on Parenting

Makes about 2 dozen.

• Cooking spray
• 6 Tbsp unsalted butter
• 1 cup (packed) brown sugar
• 1/2 cup sweet-potato baby food (stage 1 or 2)
• 1/2 cup carrot baby food (stage 1 or 2)
• 3/4 cup creamy peanut butter (plus extra to use as icing, optional)
• 2 tsp pure vanilla extract
• 2 large eggs
• 1/2 tsp salt
• 3/4 cup oat bran (find it in the hot-cereal aisle, near the oatmeal)
• 1 cup all-purpose unbleached flour
• 1/2 cup peanut butter chips, optional
• Powdered sugar, optional

Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1 cup.

1. Preheat oven to 325°F. Spray the bottom, not the sides, of a 9 by 13-inch pan.

2. In a saucepan over medium-low heat, melt the butter and brown sugar. Remove from heat and allow mixture to cool a bit.

3. Whisk in the baby food, peanut butter, vanilla, eggs, and salt. Add the oat bran and flour, and mix until just combined. Mix in the peanut butter chips, if using, then pour into the prepared baking pan.

4. Bake for 30 to 33 minutes, until a toothpick comes out clean. Allow to cool completely in pan. Frost with peanut butter and/or dust with powdered sugar.

Adapted from The Sneaky Chef to the Rescue: 101 All-New Recipes and "Sneaky" Tricks for Creating Healthy Meals Kids Will Love (Running Press, April 2009).

 Visit Missy Chase Lapine's website The Sneaky Chef.

Church Windows

Found on Rachel Ray

• 1 package semi-sweet chocolate chips (12 ounces)
• 1/2 cup butter
• 1 cup walnuts orpecans, chopped
• 1 bag mini colored marshmallows (10-12 ounces)
• 1 bag shredded, sweetened coconut (14 ounces)

PREPARATION

Melt the chocolate chips and butter in a large saucepan over low heat (or in a microwave in a microwave-safe bowl). Stir until smooth and let cool to room temperature. Add the marshmallows and nuts and mix until combined.

 

Using wax paper, shape the mixture into two or three 1 1/2-2 inch round logs. Roll each log in coconut and shape firmly in wax paper. Wrap securely in the wax paper and freeze overnight. While still frozen, slice each log, with the wax paper still wrapped, into 1/2-1-inch slices. Remove the wax paper and enjoy.

Mocha Walnut Pie

Found on Folger's

• 2 (1 oz.) squares unsweetened chocolate
• 1/4 cup butter
• 1 1/2 tablespoons Folgers® Classic Instant Coffee Crystals
• 1/4 cup hot water
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 large eggs, well beaten
• 1 teaspoon vanilla extract
• 1 (9-inch) unbaked pie crust
• 1 cup chopped walnuts
• Whipped topping

1. HEAT oven to 350°F. Melt chocolate and butter in medium saucepan over low heat. Dissolve coffee crystals in hot water and stir in sweetened condensed milk, eggs and vanilla; mix well. Pour into pie crust. Top with walnuts.
2. BAKE 40 to 45 minutes or until center is set. Cool. Serve warm or chilled. Top with whipped topping.