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
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?
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.
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.
Peach & Raspberry Crumb Bars with Brown Butter Glaze
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
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
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.
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.
While crust is baking make filling. In a large bowl mix the peaches and raspberries with lemon juice and vanilla extract, set aside
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.
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
Brown Butter Glaze
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.
An easy Oat Peanut butter base is topped with Chocolate and tons of oozing Caramel, you will love these Peanut Butter Carmelitas.
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 ofcaramel 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.
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.
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.
Preheat oven to 350F and line a 8 X 8 pan with foil and spray with non-stick cooking spray.
In a saucepan over low-medium heat melt the caramels and heavy cream. Watch carefully as they can burn easily. Once melted set aside.
In a medium bowl mix brown sugar, melted butter and peanut butter. Add flour, oats, and baking soda and mix until just combined.
Press half of mixture into pan and bake for 10 minutes.
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.
Butterscotch is one of those flavors I like but don’t love. I get my fill of it every couple months. When I am in the mood for it, I NEED IT! Cookie butter on the other hand, I love. I can’t get enough of the stuff. Trader Joe’s looks at me like I am nuts. Oh well, they don’t get to experience all the fabulous cookie butter things I do. Cookie Butter Sea Salt Chocolate Chip Cookies are one of my most popular recipes and for a reason. The chocolate chunks, the cookie butter and sea salt all lend to a fabulous cookie. Chewy with gooey cookie butter stuffed in the middle and the sea salt, it’s so unexpected but it compliments the flavors so well.
In these cookies I did not stuff the cookies with cookie butter, instead I mixed the butter into the wet base of the cookies. Creamed my butter and sugars, added the cookie butter then added my eggs and vanilla. The cookie butter is not over powering but gives another dimension to the cookie, the flavor lingers in each bite.
One things for sure these cookies did not linger around, they were quickly gone. May I suggest one thing, take one of these cookies hot from the oven place it inside a bowl and scoop a large scoop of Ben & Jerry’s Late Night Snack on top. Wowzers best flavor combo there. I couldn’t get enough, I may have done that a few times 😉
In the bowl of an electric mixer beat butter and sugars for 4 minutes on medium speed. Beat in cookie butter until fully incorporated.Add egg and vanilla, mix until combined.
In a medium bowl mix together oats, flour, baking soda and salt. Pour into wet ingredients and mix until just combined. Fold in butterscotch chips. Wrap and chill for 1 1/2 hours or up to 3 days or freeze.
Preheat oven to 350F and line a cookie sheet with a silpat liner. Place 2 tbsp mounds of dough on sheet evenly spread apart. Bake for 8-11 minutes. Until golden brown and set. Let cool on sheet for 5 minutes then transfer to wire rack. Sore in air tight container.
Two weekends ago I went down to San Diego for a Bachelorette night for one of my favorite bunnies ever! Ashley and I became friends through work and we have all become a little family at our pub. This cutie pie is getting married in about a month and I am so happy for her!
I went with 3 other girls, and since it was a road trip (more like 2 hours) I knew I needed snacks cookies for the drive. And since brown buttah is mah thing and I had a new bag of mini m&m, brown butter oat m&m cookies were made.
They were so good. Perfect size. Perfect texture. And chock a block full of m&ms and chocolate, a definite must in a cookie.
These cookies were fabulous, even at three o’clock in the morning. I won’t lie this is a great after the club snack 😉 This and a fresh quesdilla that is!
2 sticks butter, (1 cup) browned and set back to solidify
2 cups ap flour
1 cup quick oats
1 1/2 tsp cornstarch
1/2 tsp baking powder
1 tsp salt
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 tbsp vanilla extract
1 large egg
1 large egg yolk
1 cup mini m&ms
3/4 cup milk chocolate chpis
In a saucepan brown you butter. Let cool slightly then place in fridge or freezer until butter is back at a softened state. (See note)
Preheat oven to 350F and line baking sheet with silpat liner, if using.
Whisk the flour, oats, cornstarch, baking powder and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugars for a few minutes. Add in egg, yolk and vanilla. Mix until fully incorporated. Slowly add in dry ingredients, mixing until no flour streaks remain. Mix in M&M's and chocolate chips. Scoop 1 1/2 tbsp size cookies and bake for 9-12 minutes. Until cookies are golden brown around the edges but still look a little underdone in the middle. Let cool on tray for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for 3 days.
I personally brown butter in batches and keep some in fridge but if you can do it this way too.
As of late here in Southern California the sun has been shinning. Bikini season is almost here. Juice bars have been popping up everywhere and my yoga pants have been gettings lots of use. I wanted to ease up on the sugar, for that morning anyways. So I made some granola to go with my plain greek yogurt. Have you ever had plain greek yogurt? Ugh I cannot do it! So I decided to add granola for a fabulous texture and sweetness.
I had never made granola before but knew it couldn’t be that hard. I was right! ( funny how that happens 😉 ) This granola was super easy ot make and super tasty.
I found myself grabbing handfuls of the stuff. I will defo be homemade maple granola again.
I hope you give this easy recipe a try and spruce up your breakfast!
Preheat oven to 350F and line a baking sheet with a silpat liner. In a large bowl mix together the rolled oats, slivered almonds and pecans. Set aside.
In a small bowl mix together the maple syrup, honey, coconut oil and maple extract. Pour over oat mixture. Mix so everything is coated. Spread on to prepared sheet and bake for 10 minutes. After ten minutes take out of oven and mix everything around. Bake for another 15 minutes.
Let cool on tray. Once cooled I drizzled on an a little extra honey and maple syrup, just for fun!
It’s been a sad week at my house. Our oven broke 🙁 I find myself getting anxious to bake!! So today I made some “no bake” cookies because I just NEEDED to make something! These are so yummy better than the regular no bake chocolate peanut butter oat cookies. I find the addition of Heath Bits & Chocolate chunks makes the cookies 10X better! Hope you enjoy these cookies. They take all of 10 minutes from start to finish 🙂
I definitley felt like rubbing these cookies in my ovens face! NA NA NA I don’t need you oven.
Okay I’m just kiding oven I need you come back to me!
Line a cookie sheet with parchment paper and set aside. In a medium saucepan mix together the sugar, butter and cream. Once all melted together let boil for 1-2 minutes.
I used regular oats (not quick) so I added the oats to the saucepan on low heat for two minutes. (IF you have quick oats this is not necessary). Then add the cocoa powder and peanut butter. Mix well. And fold in Heath Bits and chocolate chiunks.
Use a small cookie scoop and splace on a baking sheet. Let cool and set. If you are lacking patience that day like me stick them in the fridge for a few minutes 🙂
Ok seriously California.. does it still have to be this hot? UGH!! I’m ready for my boots, sweaters, leggings, jeans, scarves.. you know the whole fall thing. Anyways I needed something sweet because…well I do everyday lets be honest. I saw this recipe recently and needed to make them! I would suggest making them quite a bit smaller as they are super sweet. Coming from me it means they are REALLY sweet. They kinda reminded me off little sweet praline candies that some restaurants handout.
In my house there is a constant pile of chocolate. We keep a nice family stash in the refrigerator and then each of us has our own “secret” stash! We are chocoholics and its okay with us. Caramel is another one of my favorites. And when caramel and chocolate are combined it creates a heavenly treat I cannot resist!
Over the weekend I attended a birthday party and decided to make these Chocolate Caramel Bars! What a treat they were- a buttery oat and sugar crust topped with layers of chocolate, caramel and walnuts all finished with more “crust” on top.
Chocolate Caramel Bars
1 bag of Kraft Caramels, unwrapped
1/2 cup of heavy whipping cream
2 cup of all-purpose flour
2 cup of rolled oats ( I used the rolled oats not 1-min)
1 1/2 cups of light brown sugar
1 teaspoon baking soda
1/3 teaspoon salt
1 1/2 cup butter melted (3 sticks)
1 cup milk chocolate chips
1 cup chopped walnuts
1. Preheat your oven to 350 F and get out clean 9 X 13 baking pan.
2. Combine flour, oats, brown sugar, baking soda and salt. Once combined add melted butter.
3. Spread half to 3/4 of the crust mixture into the pan. Press down evenly. Then bake for 12 minutes or so.
4. While crust is baking pour caramels and heavy whipping cream into a medium saucepan and cook over medium heat until nice and creamy.
5. Take crust out of oven and spread chocolate chips and walnuts over the crust then pour caramel over it all. Then take remainder of crust spreading evenly over caramel and press lightly into caramel.
6. Return to oven and bake another 20-25 minutes you want to reach a nice golden brown on the top crust.