Sticky Toffee Pudding Blondies

Chewy Blondies filled with Dates and Toffee Bits, these Sticky Toffee Pudding Blondies are the perfect edition to your Christmas cookie plate! 

 

So my friend Hayley wrote this amazing dessert book Out of the Box Desserts, amazing desserts. Semi homemade, since sometimes we don’t have time to make everything from scratch. And hello who doesn’t love an easier/quicker to make dessert? From a cheesecake with a freaking cocoa krispies crust to a Sinful Brookie cake to Sticky Toffee Pudding Blondies.

You see one time Hayley and I were at disneyland, she had never heard of sticky toffee pudding I told her how amazing it is. Then leave it to Hayley to come up with Sticky Toffee Pudding Blondies.

 

With my English family we have Sticky Toffee Pudding at most parties and running two British Pubs I serve Sticky Toffee Pudding like 12 times a night. So I’d like to say I am kind of an expert on Sticky Toffee Pudding. These blondies taste like Sticky Toffee Pudding! I was shocked just how much. I will be making these time and time again. And so should you!

 

And also Out of the Box Desserts would make a fabulous Christmas Present. Who wouldn’t love having the key to delicious & easy to make desserts?!

Thank you for the book Hayley, it is absolutely fabulous just like you!

 

Confession: I ate 1/3 of the whole 9X 13 pan within 30 minutes of these being out of the oven. Can’t stop won’t stop!!!

Sticky Toffee Pudding Blondies

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup pitted dates, roughly chopped
  • 1/2 cup toffee bits
  • Caramel sauce for drizzling on top

Instructions

  1. Preheat the oven to 350F and grease a 9X13 pan, set aside.
  2. Melt the butter in a large saucepan over medium heat, stirring frequently so the butter does not burn. Let cool cool for about 5 minutes. Then add brown sugar mix until combined, add in eggs one at a time. Next mix in the vanilla extract.
  3. Fold in the flour, baking soda and salt until just combined. Add dates and toffee bits and mix until just combined.
  4. Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Let the bars cool in pan. Drizzle with caramel sauce.
http://confessionsofabakingqueen.com/sticky-toffee-pudding-blondies/

Recipe Source: Out of the Box Desserts by Hayley Parker @ The Domestic Rebel 

 

Salted Millionaire’s Shortbread

Salted Millionaire's Shortbread www.confessionsofabakingqueen.com

 

Caramel Cheesecake Bars

Caramel Cheesecake www.confessionsofabakingqueen.com

Salted Caramel Creme Brulee

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Salted Millionaire’s Shortbread

Buttery Shortbread Crust, topped with Salted Caramel,  finished with chocolate and sprinkle of sea salt, this Salted Millionaire’s Shortbread Recipe is the Best! 
Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

When I was growing up my aunty would make millionaire’s shortbread occasionally. I love millionaire’s shortbread. So darn good. Caramel, shortbread and chocolate? Sign me the heck up!!

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

It recently occurred to me adding sea salt would probably be an amazing idea. It was. I died, went to heaven and indulged on three million bars of these.

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

 

This is super easy to make, the only time consuming part is making the caramel layer. Stirring a pot of caramel over a hot stove, will make you hot. But worth it. Sooooooo worth it.

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

Not to mention this Salted Millionaire’s Shortbread Recipe is perfect Christmas treat for friends and family! The recipe makes lots of little bars, by all means eat them all yourself just be prepared for a sugar coma!!

Salted Millionaire’s Shortbread

Ingredients

    Shortbread Crust
  • 6.25 ounces All-Purpose Flour
  • 1.75 ounces Granulated Sugar
  • Pinch of Salt
  • 8 tablespoons Unsalted Butter, melted
  • Caramel Layer
  • 7oz Sweetened Condensed Milk
  • 3.5oz Brown sugar
  • 2oz Heavy Cream
  • 2oz Light Corn Syrup
  • 4 Tablespoons Unsalted Butter
  • 1 Teaspoon Sea Salt
  • Chocolate Layer
  • 5.5oz Semi Sweet Chocolate (4 oz chopped fine, 1.5 oz grated)
  • Sea Salt for sprinkling on top of bars

Instructions

    Shortbread Crust
  1. Preheat oven to 350F and line a 9X9 pan with foil so the foil overhangs.
  2. In a large bowl mix together flour, sugar and salt. Add the melted butter and stir buttery is fully combined, the crumbs will be moist. Press dough into bottom of prepared pan. Press dough to create an even layer, then use a fork to prick the dough every inch.
  3. Send to oven to bake for 20-25 minutes. Then let cool on a wire rack for 20 minutes.
  4. Caramel Filling
  5. In a large heavy bottom pan add condensed milk, brown sugar, heavy cream, corn syrup, and unsalted butter. Over medium heat stir often until mixture register to 236F to 240F degrees. This will take about 15- 20 minutes of stirring.
  6. Once temperature is reached take off heat and add the sea salt. Then pour the caramel over the shortbread crust.
  7. Chocolate Topping
  8. Using a double broiler or microwave melt the first 4 oz of chocolate being careful not to burn, then add the grated chocolate to the melted chocolate. Spread chocolate over the caramel layer and sprinkle with sea salt. Chill in fridge for 30 minutes, until set. Cut into bars and store in air tight container for up to 1 week.
http://confessionsofabakingqueen.com/salted-millionaires-shortbread/

Recipe Slightly Adapted from : Cooks Illustrated

Salted Caramel Millionaire's Shortbread www.confessionsofabakingqueen.com

 

Fan of Salted Caramel?

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Peach & Raspberry Crumb Bars

Peach & Raspberry Crumb bars are filled with luscious peaches & raspberries layered on a thick shortbread crumb crust topped with more crumble and drizzled with a brown butter glaze
Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

Aren’t those peaches looking good right now? In Southern California right now they are gorgeous. Can’t stop buying them. And cooked peaches with crumble are my favorite. And any kind of dessert that I can eat in bar form is great for me. Easier/ more eating. LOL okay so maybe its not the best for my waist line but that’s what yoga pants are for, right?
Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

The crust is made from flour, oats, brown sugar, sliced almonds and butter. Spread half into pan and bake.

For the fruit filling mix peach slices and raspberries with a little lemon juice and vanilla extract. In a seperate bowl you will mix some more flour with granulated sugar and salt, sprinkle this mixture over the fruit.

After the crust has baked spread the fruit mixture over the crust and crumble on the remaining crumble mixture. Bake the bars and while baking make the most glorious glaze of life, Brown Butter Glaze.

 

Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

Brown your butter, be careful as butter burns easily and its quite heartbreaking to smell and throw out burnt butter. Once your butter is perfectly browned, smelling nutty and looking caramelized pour into a bowl and whisk in powdered sugar and vanilla.

Drizzle the heck out of these Peach & Raspberry Bars with the Brown Butter Glaze.

 

I prefer the bars in the fridge chilled

 

Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

Peach & Raspberry Crumb Bars with Brown Butter Glaze

Ingredients

    Crust & Topping
  • 192 Grams (1 1/2 Cups) All Purpose Flour
  • 45 Grams (1/2 Cup) Oats (Rolled or Quick)
  • 100 Grams (1/2 Cup) Light or Dark Brown Sugar
  • 55 Grams (1/2 Cup) Sliced Almonds
  • 171 Grams (6oz) Unsalted Butter, cold and cut into small cubes
  • Filling
  • 2 Medium Peaches, peeled and thinly sliced
  • 94 Grams (3/4 Cup) Raspberries
  • 1/2 Medium Lemon, squeeze juice for fruit
  • 2 Teaspoons Vanilla Extract
  • 113 Grams (1/2 Cup) Granulated Sugar
  • 30 Grams (1/4 Cup) All Purpose Flour
  • Pinch of Salt
  • Brown Butter Glaze
  • 113 Grams (4 oz) Butter
  • 137 Grams (1 1/4 Cup) Powdered Sugar
  • 2 Teaspoons Vanilla Extract

Instructions

    Crust/ Topping
  1. Preheat oven to 350F and line a 8X8 pan with foil so that the foil overhangs on the sides, spray with non stick spray, set aside.
  2. In a large bowl mix together the flour, oats, brown sugar, sliced almonds until fully combined. Using clean hands or a pastry blender, blend the butter into the mixture. Mix until no large chunks of butter remain. Press half of the mixture into the prepared pan and bake for 15 minutes.
  3. Filling
  4. While crust is baking make filling. In a large bowl mix the peaches and raspberries with lemon juice and vanilla extract, set aside
  5. In a separate bowl mix together the flour, granulated sugar and salt. Then sprinkle over the fruit, mixing carefully with clean hands so the berries don't break.
  6. When crust is baked carefully layer the fruit over the crust, then sprinkle the remaining crust/topping mixture on top. Bake for an additional 35-40 minutes, or until golden brown. Let cool
  7. Brown Butter Glaze
  8. In a medium saucepan over medium heat cook the butter until it has browned. DO NOT walk away form this, the butter can burn easily. Watch carefully and you will start to smell a nutty aroma and see brown flecks in the butter, this means the butter is done. Pour into a bowl and whisk in powdered sugar and vanilla extract. Drizzle over bars.
http://confessionsofabakingqueen.com/peach-raspberry-crumb-bars/

Peach Raspberry Crumb Bars www.confessionsofabakingqueen.com

Love Fruit Desserts?

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Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

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Maple Apple Bread

Maple Apple Bread www.confessionsofabakingqueen.com

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Cookie Butter Smores Bars

Chewy Brown Sugar Blondies are topped with Cookie Butter, Chocolate, Marshmallow Fluff more Cookie Butter then topped with more Chewy Blondie on top. You won’t be able to put these Cookie Butter Smore’s Bars down! 

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

Cookie Butter has always been a true love of mine. If you have not tried Biscoff Spread or Trader Joes Cookie Butter you are SERIOUSLY missing out. It is one of my all time favorites. Whether you are dipping apples in it, baking cookies with it, spreading it on a waffle or stuffing it in these smores bars. There is nothing quite like it.

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

Cheesecake and desserts with fresh whipped cream are my all time favorite but during these hot summer months years in Southern California they just don’t work for parties outside.

So if I can’t have cream then I’ll take cookie butter.

 

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

These were sooo good. Out of the oven and chilled straight out of the fridge. Not gonna lie, I ate half the pan myself. It was one of those let me straighten the line kind of pans, you know the kind were you slice a little bit off so then you have to end up slicing a little more off to even out the line in hopes that no one will notice.

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

If you are going to eat the pan all to yourself by all means dig in a few minutes after they are out of the oven but if you are serving them to guests or you want them to look nice let them cool completely in the pan.

Cookie Butter Smores Bars

Ingredients

  • 3/4 Cup Unsalted Buter, Melted
  • 3/4 Cup Brown Sugar
  • 1 Large Egg, at Room Temp.
  • 2 Tsp Vanilla Extract
  • 1 1/4 Cup All Purpose Flour
  • 1 Cup Graham Crackers crumbs, fine
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3 Large Chocolate Bars, I am partial to Cadbury's Dairy Milk
  • 1/2 Cup Cookie Butter
  • 1 Container Marshmallow Fluff

Instructions

  1. Preheat oven to 350F and line a 9X9 baking pan with foil, so that the foil over hangs on the sides, set aside.
  2. In a large bowl combine melted butter and sugar. Whisk in the egg and vanilla. Then add the flour, graham cracker crumbs, baking soda and salt. Mix until just combined.
  3. Press half of the batter into the prepared pan. Drop about 9 dollops of Cookie Butter on top of batter and using a knife swirl the Cookie Butter into the batter. Then place the chocolate on top of the batter, you want an even layer of chocolate, break the bar up to fit the nooks and crannies. Place all of the marshmallow fluff on top of chocolate in an even layer, dollop the remaining Cookie Butter on top and swirl that into the marshmallow fluff.
  4. Take the remaining batter and press it between your hands into a disc, I think this makes it easier to make sure all of the marshmallow is covered.
  5. Bake for 25-30 minutes until.Let cool completely or else you will have a gooey mess!
http://confessionsofabakingqueen.com/cookie-butter-smores-bars/

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

 

Cookie Butttah Lovah 

Biscoff Apple Cheesecake Bars

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

Biscoff Stuffed Chocolate Chip Cookies

Biscoff Stuffed Chocolate Chip Cookies www.confessionsofabakingqueen.com

Cookie Butter Sea Salt Chocolate Chip Cookies

Cookie Butter Stuffed Sea Salt Chocolate Chip Cookies

 

Cookie Butter Lava Cakes

Cookie Butter Lava Cake www.confessionsofabakingqueen.com

 

Cookie Butter Granola

Cookie Butter Granola www.confessionsofabakingqueen.com

Cookie Butter Chocolate Chip Cheesecake Bars

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

 

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Cinnamon Roll Blondies

Buttery, rich and chewy blondies are swirled with cinnamon sugar baked to a golden brown and topped with a luscious cream cheese frosting

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon rolls, one of my true loves. And I actually enjoy making them from scratch. I’ve got a great recipe for making them the night before and baking first thing in the morning. Lemme tell you, unreal. There is NO comparison to store bought vs homemade cinnamon rolls. It’s worth it. And not hard at all. Enough about them.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

On to these Cinnamon Roll Blondies…
So I love cream cheese frosting and love cinnamon and I was craving an easy blondie/ bar so it was only natural to do this. I am sure I am not the first one to make a cinnamon roll blondie but I am biased to say this was a fabulous recipe.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

I added cinnamon in the blondie base and then made a butter/brown sugar/ cinnamon mixture and swirled it throughout before I baked.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

Let the bars cool and slather a big ol’ buncha cream cheese frosting on top.
Cinnamon Roll Blondies www.confessionsofabakingqueen.com

I literally could dive into that frosting. Its the same one I use for my cinnamon rolls. I like it so much because you can taste the cream cheese, so often a cream cheese frosting is so sweet or buttery that the star of the show doesn’t shine. Well lemme tell you this time cream cheese shines!

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

Finding the pockets of cinnamon sugar were delightful, a chewy cinnamon blondie topped with cream cheese frosting. Wow. Speechless. I prefer the bars chilled but to each their own!

Cinnamon Roll Blondies

Ingredients

    Blondies
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • Cinnamon Swirl
  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Frosting
  • 4 oz Cream Cheese, at room temp.
  • 2 tbsp Unsalted Butter, at room temp.
  • 1 cup powdered sugar, sifted
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy Cream

Instructions

    Cinnamon Blondies
  1. Preheat oven to 350F and line a 9X9 pan with foil to over hang on the sides. Get cream cheese out of fridge and chop into small pieces, set aside.
  2. In the bowl of an electric mixer add the butter and beat for one minute. Then add the brown sugar, mixing until fully combined. Add in the egg and vanilla extract, beat for one minute. Turn mixer off and add flour, baking soda, salt and ground cinnamon. Mix just until no flour streaks remain. Pour batter into prepared pan.
  3. Cinnamon Swirl
  4. In a small bowl mix together melted butter, brown sugar and cinnamon.
  5. Using a spoon drop dollops of cinnamon swirl on to the blondie mixture. Using a knife swirl the spoonfuls. Bake for 23-26 minutes, until blondies are golden brown and have set.
  6. Let cool for at least 45 minutes before icing. I let the blondies cool for 10 minutes on a wire rack then using the foil over hand I pull the blondies out of the tin to cool faster.
  7. Frosting
  8. In the bowl of an electric mixer beat cream cheese for 1 minute. Then beat in butter, mixing for another minute. Add in powdered sugar, vanilla and heavy cream, mixing on low to prevent a powdered sugar storm. Once all combined beat on high for 3 minutes. Spread on top of blondies. Store in air tight container in fridge for up to 3 days.
http://confessionsofabakingqueen.com/cinnamon-roll-blondies/

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Love a good blondie? Me too!

 

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Salted Caramel Apple Bars

Rich brown sugar shortbread base is topped with tart apples, salted caramel and a brown sugar oat crumble topping. Then drenched in homemade salted caramel these Salted Caramel Apple Bars are irresistible! 
Salted Caramel Apple Bars www.confessionsofabakingqueen.com

So I know this is kind of a late post. Like its more of a “fall” type dessert and we are in “winter” but inSouthern California we don’t really have seasons as much. So I tend to eat lemon bars in fall and caramel apple bars in winter.

Caramel and apples are two of my all time favorite flavors. It’s a classic and goes back to eating caramel apples as a kid for me.

 

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

And then when you add a shortbread crust and an oaty brown sugary crumble, well I kind of die. And while these are bars, and you do not need ice cream, sometimes I like things over the top. Because let’s be honest, everything is better a la mode.

 

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

I miss blogging. My job keeps me SOO busy. And this time of year, is the best time of year, is also the craziest time of the year. We have so many people calling in for a last minute reservations, and of course it’s 40 people, coming in tomorrow. We also have the Dickens Christmas Carolers coming in, they carol at disneyland, they are sooo expensive but so amazing!!

My new years resolution is to get back into the swing of things. And I am trying to start that new year resolution now, with these Salted Caramel Apple Bars!

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

Salted Caramel Apple Bars

Ingredients

    Crust
  • 3/4 Cup AP Flour
  • 3/4 Cup Brown Sugar
  • 1 1/2 cup Unsalted Butter, cold and diced
  • 1/4 tsp Ground Cinnamon
  • Filling
  • 3 Medium Granny Smith Apples, thinly sliced
  • 1/4 cup AP flour
  • 1/4 cup Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • Topping
  • 3/4 Cup AP Flour
  • 3/4 Cup Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 6 tsp Unsalted Butter, cold and diced

Instructions

    Crust
  1. Preheat 325F and line a 8X8 pan with foil, so the foil hangs over the sides of the pan. Grease the pan and set aside.
  2. In a large bowl combine the flour, sugar and cinnamon. Using clean hands mix in the cold butter. Rub together with your fingers or a pastry blender. Once combined press into prepared pan.
  3. Bake for 15 minutes.
  4. Filling
  5. In a large bowl place thinly sliced apples, flour, brown sugar, and spices together. Set aside.
  6. Topping
  7. In a medium bowl combine flour brow sugar, cinnamon, cloves and nutmeg. Add in cold butter and rub together to create a thick crumble. Set aside until crust has baked.
  8. Once crust has baked lay apples on top in an even layer and sprinkle topping on.
  9. Increase oven temp. to 350F and bake for 35-38 minutes, until top is golden brown.
http://confessionsofabakingqueen.com/salted-caramel-apple-bars/

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

Upside Down Salted Carmel Apple Pie

Salted Caramel Upside Down Apple Pie www.confessionsofabakingqueen.com

 

Red Velvet Salted Caramel Cupcakes

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

 

Salted Caramel Creme Brûlée

Salted Caramel Creme Brulee www.confessionsofabakingqueen.com

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Brown Sugar Apple Blondies

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples.

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples. www.confessionsofabakingqueen.com

I had so many plans for these blondies. But things just didn’t go according to plan, and I am soooooo happy they didn’t.

First I wanted to swirl the blondies with caramel, but I didn’t have any made and I didn’t have time to make any.

Then I wanted to do a maple version, since I freaking love maple. But I was out of maple syrup.

So then I was going to do an apple blondie and do a browned butter glaze.

But then I thought of sautéing the apples in some brown sugar and butter like I did in this cake and then folding the semi cooked apples into a delicious blondie batter.

Yes that was the winner, carmelized apples into a delightful blondie batter.

Yes it was amazing, it still is. I am eating a bite or two while writing this post.

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples. www.confessionsofabakingqueen.com

Brown Sugar Apple Blondies

Brown Sugar Apple Blondies

Ingredients

    Apple Mixture
  • 2 tbsp butter, unsalted
  • 3 tbsp dark brown sugar
  • 1 large apple, cut into small pieces
  • Blondie
  • 1/2 cup unsalted butter, melted
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

    Apple Mixture
  1. Preheat oven to 350F and line a 8X8 pan with foil and grease.
  2. In a medium saucepan cook apple chunks in butter and brown sugar. Cook on medium heat for 4-6 minutes, until apples are slightly softened.
  3. Blondie
  4. In a medium bowl mix butter and sugar together. Whisk in egg and vanilla extra. Mix in flour, baking soda and salt. Fold in all of apple mixture. Pour into prepared pan and bake for 35-40 minutes, until middle is set and golden brown. Place on wire rack and let cool completely before slicing.
http://confessionsofabakingqueen.com/brown-sugar-apple-blondies/

Caramel Apple Cake

caramelapplecake picmonkey

Salted Caramel Upside Down Apple Pie

saltedcaramelupsidedownapplepiepicmonkey

 

Caramel Apple Crisp 

caramelapplecrisp (1 of 1)

 

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Peanut Butter Carmelitas

An easy Oat Peanut butter base is topped with Chocolate and tons of oozing Caramel, you will love these Peanut Butter Carmelitas.

Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

Caramel is my thing. Most people do the peanut butter thing. PB is good and all but in my world it ain’t got a thing on caramel. That’s why on this blog you will see tons of caramel recipes. Because, well caramel rocks. Especially when it’s paired with chocolate. Now normally I would say milk chocolate but as I have gotten older when I have caramel and chocolate I tend to like it with semi sweet chocolate.

Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

Never thought I would say that. Don’t get me wrong, milk chocolate is still my #1. Like how good is a Twix? I used to turn it upside down and eat the cookie part first then devour the chocolate and caramel together. Or how about Rolos?! Seriously one of the best candies out there. I can pop those like no tomorrow. Anyways you get my love of caramel. Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

Well caramelitas are a favorite of just about everyone. And lately I have been in a peanut butter phase so I thought why not combine the two? Well it was a good idea. You get all the flavors in these bars- caramel, peanut butter, chocolate, oatty goodness.

 

Peanut Butter Carmelitas  www.confessionsofabakingqueen.com Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

Peanut Butter Carmelitas

Peanut Butter Carmelitas

Ingredients

  • 3/4 cup heavy whipping cream
  • 30 unwrapped caramels
  • 3/4 cup brown sugar
  • 3/4 cup butter melted (1 1/2 sticks)
  • 1/4 cup creamy peanut butter
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 15 Rolo’s
  • 1 1/2 cup milk chocolate chips

Instructions

  1. Preheat oven to 350F and line a 8 X 8 pan with foil and spray with non-stick cooking spray.
  2. In a saucepan over low-medium heat melt the caramels and heavy cream. Watch carefully as they can burn easily. Once melted set aside.
  3. In a medium bowl mix brown sugar, melted butter and peanut butter. Add flour, oats, and baking soda and mix until just combined.
  4. Press half of mixture into pan and bake for 10 minutes.
  5. Take pan out of the oven after 10 minutes. Sprinkle chocolate chips on top of the dough. Then pour the melted caramel on top. Sprinkle rest of dough on top and bake for another 15 minutes or until edges are golden brown. Let cool completely otherwise you will have a hot gooey mess.
http://confessionsofabakingqueen.com/peanut-butter-carmelitas/

Peanut Butter Carmelitas  www.confessionsofabakingqueen.com

 

Love Caramel as much as I do?

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Caramel Apple Cake caramelapplecake picmonkey

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Raspberry Lemonies

Raspberry Lemonies are lemon and raspberry perfection in the form of a tart yet sweet bar. Raspberry Lemonies www.confessionsofabakingqueen.com   My little sister, Lydia, has left for England for 8 months. Well, she we will be traveling for a bit around Europe as well. She has planned this for a long time but I can’t believe she finally left. Thank goodness!!! LOL only joking. I miss my little baby so much. She started making lemonies all the time before she left and I was obsessed. I could not get enough. Lemon is such a fabulous flavor.  Raspberry Lemonies www.confessionsofabakingqueen.com Nothing trumps a lemon glaze. Ugh, nothing! Except when you add raspberries. I did that a few weeks ago with a delicious Raspberry Lemon Loaf Cake . We devoured that like nobodys’ business and we did the same with these.  Lemon and raspberry really do compliment each other well. Raspberry Lemonies www.confessionsofabakingqueen.com These bars are simple to whip up, bake for a short amount of time and then you drench them in a lemon glaze. Top them with fresh raspberries, I die. I really enjoy these bars chilled. But you can tots eat them at room temp. 

Raspberry Lemonies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 16 Bars

Raspberry Lemonies

Ingredients

  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 heaping tbsp lemon zest
  • 2 eggs, at room temp.
  • 3/4 cup butter melted
  • 1/2 cup lemon juice, fresh squeezed.
  • 3/4 cup granulated sugar
  • 1/2 cup raspberries
  • Lemon Glaze:
  • 1 1/2 cup powdered sugar
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 tsp lemon extract
  • Raspberries for decoration

Instructions

  1. Preheat oven to 350F and line a 9X9 square baking dish with foil and grease heavily, set aside.
  2. In a medium sized bowl whisk together flour, salt, baking powder and lemon zest, set aside.
  3. In a small bowl mix together eggs, butter, lemon juice and sugar.
  4. Add wet ingredients into dry and mix until just combined, no flour streaks remain. GENTLY fold in raspberries then pour into prepared pan. Bake for 20-25 minutes until set.
  5. Lemon Glaze
  6. In a medium bowl whisk together powdered sugar, lemon zest, lemon juice and lemon extract.
  7. Pour over cooled bars and chill in fridge.
http://confessionsofabakingqueen.com/raspberry-lemonies/

Lemon Raspberry Loaf Cake  Lemon Raspberry Loaf Cake www.confessionsofabakingqueen.com

 

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Biscoff Apple Cheesecake Bars

Biscoff Spread and Apples take these cheesecake bars to the next level!! Don’t share too many of these Biscoff Apple Cheesecake Bars…you will want them all to yourself!  Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

I am a big Biscoff Fan. Always have been. Sorry Nutella, it’s all about Biscoff for me. I also love TJ’s version, Cookie Butter. I bake with it all the time.  I also find myself with a spoon and a jar of the stuff. One of my favorite ways to enjoy? Go to Trader Joe’s and Buy a pound plus bar of milk chocolate and a jar of cookie butter then using a chunk of chocolate scoop out a mound of cookie butter. HEAVEN on freaking earth people!! Well, for a foodie like me it is.

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com
Another heavenly food item? Cheesecake so luscious, dreamy, creamy, smooth against  nice crunchy crust. Well I combined the two and added some apples for health reasons 😉 The results were finger lickin delicious. So delicious that these bars were gone FAR too quickly for my liking.

 

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

So I am going to Disneyland on Thursday and wanted to go to Club 33 for dinner, oneof my suppliers used to be the General Manager their so he can hook us up with reservations. Well I asked for the reservations but it is going through renovations!! Ugh I was so excited for dinner.. oh well! Will just have to go to the updated restaurant in August!! Roll on August!! LOL I was at Disneyland yesterday and did have the Monte Cristo Sandwich and then a Cookie Sundae from Ghirardelli Square.. ugh what a fattie.

Now go make these and don’t share. You will be sad if you do!!

 

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

Biscoff Apple Cheesecake Bars

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 16 Cheesecake Bars

Biscoff Apple Cheesecake Bars

Ingredients

    Crust
  • 1 1/2 cup flour
  • 3/4 cup brown sugar
  • 3/4 cup butter, cold
  • Cheesecake
  • 16 oz Cream Cheese, at room temp.
  • 2 Eggs, at room temp.
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 cup Biscoff or Cookie Butter
  • 2 small Granny Smith Apples, diced into small pieces
  • Biscoff Drizzle
  • 1/4 cup Biscoff Spread

Instructions

    Crust
  1. Preheat oven to 350F and line a 9X9 deep baking pan with foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F.
  2. Cheesecake
  3. In the bowl of an electric mixer beat cream cheese for 3 minutes. Then add in sugar and beat for another 2 minutes. Add eggs in one at a time and vanilla. Pour in Biscoff Spread and beat for another 2 minutes. Pour on top of cooled crust. Sprinkle apple chunks on top of cheesecake batter and lightly press down with your hand.
  4. Bake for 38-45 minute, until cheesecake is set. Let cool completely. I like to let the pan sit on a wire rack for 1 hour then chill in fridge for 2 hours.
  5. Biscoff Glaze
  6. Place the Biscoff in a microwave safe bowl and cook for 20 seconds to help thin out the consistency. Drizzle on top of cooled bars. Store in fridge.
http://confessionsofabakingqueen.com/biscoff-apple-cheesecake-bars/

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

Cookie Butter Chocolate Chip Cheesecake Bars Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

Cookie Butter Pudding Cookies 

Cookie Butter Pudding Cookies

Biscoff Stuffed Chocolate Chip Cookie Cups 

Biscoff Stuffed Chocolate Chip Cookie Cups www.confessionsofabakingqueen.com

Sea Salt Cookie Butter CC Cookies

Cookie Butter Seal Salt Cookies www.confessionsofabakingqueen.com

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