brownies and bars

Dulce de Leche Cheesecake Bars

Nonstick spray

graham crackers (from about 17 crackers)

sugar

cinnamon

butter (1 1/4 sticks)

eight-ounce packages cream cheese, room temperature

eggs, room temperature

Dulce de Leche (store-bought

vanilla extract

Dulce de Leche (this was remainder of can)

heavy whipping cream

Fleur de Sel

Preheat oven to 350°F.  Coat 13 x 9 x 2-inch metal baking pan (a glass pan works fine) with nonstick spray. (Line pan if desired, with foil and then spray the foil for easier removal.)

Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

Crust

Blend cream cheese and sugar in a food processor (recipe works fine made with a mixer) until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add dulce de leche and blend until incorporated.

Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add vanilla, process until blended, about 10 seconds.

Dollop batter across cooled crust and nudge and spread into an even layer. Bake until just set in center and edges are puffed and slightly cracked about 38 minutes. Check the center, although puffed, it should feel slightly firm to the touch. Transfer to rack; cool completely.

Filling

Mix dulce de leche and 3 tablespoons cream in microwave-safe bowl (cream may not totally mix in) and microwave for 10 seconds. Gently stir. Continue to microwave in 10-second intervals until melted.

Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche).

Pour over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour. This topping will not be firm.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel right before serving.

Note: The topping seems to always have a few small lumps which are hardly noticeable when the bars are cut. You may wish to cut ahead if looks matter.

Topping &amp; Finishing

No-Bake Peanut Butter Chocolate Oat Bars

quick oats

unsweetened coconut flakes

wholepitted Medjool dates (about 9)

water

honey

Combine morselsoats and coconut in large bowl.

Place dates and water in food processor; cover.Blend until pureed (there will be bits of dates remaining).Add 1/4 cup peanut butter and honey; blend until smooth.Add date mixture to morsel mixture.Combine to evenly coat the ingredients.

Press mixture evenly into prepared pan.Refrigerate for 1 hour or until firm.

Microwave the remaining 2 tablespoons peanut butter in smallmicrowave-safe bowl on HIGH (100%) power for 10 seconds; stir until smooth.Use a spoon to drizzle over the bars.Lift from pan; remove foil.Cut into bars.Store in airtight container.

Salted Chocolate Crispy Bar

(11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

rice

Sea saltfor sprinkling

Line 8-inch-square baking dish or pan with foil or parchment paperleaving an overhang on 2 sides.

Microwave morsels in largeuncoveredmicrowave-safe bowl on HIGH power for 45 seconds; STIR. If neededmicrowave at additional 15-second intervalsstirring vigorously after each interval until morsels are melted.Stir in cereal.

Spread mixture in prepared baking dish and tap several times on the counter to release any air bubbles.Sprinkle with sea salt.Refrigerate until setabout 1 hour.Use the parchment paper or foil to lift the chocolate bar from the pan.Slice into bars.

Spring S'Mores Bars are colorful and delicious. These make a colorful springtime or Easter treat, but also are perfect for year-round entertaining.

Spring S'Mores Bars

marshmallows

graham

Line 9-inch-square baking pan with heavy-duty foil.

Heat cream in a medium saucepan over medium-high heat for 1 to 2 minutes or until bubbles appear around edges. Remove from heat. Add morsels; stir until smooth. Coolstirring occasionallyfor 10 to 12 minutes. Add marshmallows; stir to coat. Gently stir in graham cracker pieces until combined.

Spread mixture into prepared pan; press down lightly. Refrigerate for 2 hours or until firm. Cut into bars.

These quick and easy Outrageous Cookie Bars are a perfect treat for a brown-bag lunch or a snack.

Outrageous Cookie Bars

(1 stick) butter

graham cracker crumbs

(14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

coconut

walnuts

Melt butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with morselscoconut and nuts; press down firmly.

Bake for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack.Cut into bars.

Sweet & Salty Dark Chocolate Blondies

all-purpose flour

baking soda

salt

(2 sticks) buttersoftened

brown sugar

eggs

(10-ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

broken1/2-inch mini pretzel piecesdivided

NESTLÉ® LA LECHERA® Dulce de Leche (squeezable bottle)

Preheat oven to 325° F.Line 13 x 9-inch baking pan with parchment paper or foillightly greased.

Combine flourbaking soda and salt in small bowl.Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl until creamy.Add eggsone at a timebeating well after each addition.Gradually beat in flour mixture.Stir in morsels and 1 cup pretzel pieces.

Bake for 30 to 34 minutes or until wooden pick inserted in center comes out clean.Remove from oven to wire rack to cool completely.Lift from pan; remove paper or foil.Cut into bars.Drizzle with dulce de leche and remaining 1/2 cup pretzel pieces before serving.

Marbled Toffee Bars feature a delicious blend of white and milk chocolate. Perfect for entertaining.

Marbled Toffee Bars

oats

(1 stick) butter(we recommend LAND O LAKES® Butter)melted

corn syrup

NESTLÉ® TOLL HOUSE® Premier White Morsels

NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

nutsfinely chopped

Preheat oven to 400° F. Line 13 x 9-inch baking pan with aluminum foilextending ends over pan; grease foil.

Combine oats and butter in large bowl; mix until well coated. Add brown sugarcorn syrupvanilla extract and salt; mix well. Press oat mixture firmly onto prepared pan.

Bake for 12 to 16 minutes or until light golden brown. Sprinkle with morsels. Let stand 2 to 3 minutes until softened. Spread morsels over bar with metal spatula or knife for a marbled effect. Sprinkle with nuts.

Cover; refrigerate for 1 to 2 hours until chocolate is set. Lift bar to cutting boardusing ends of foil as handles. Carefully peel off foil; cut into bars. Store tightly covered in refrigerator.

Triple Chip Brownies

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

NESTLÉ® TOLL HOUSE® Baking Cocoa

baking powder

(1 1/2 sticks) buttermelted

Preheat oven to 350° F. Grease 13 x 9-inch baking pan.

Combine semi-sweet morselsmilk morsels and premier white morsels in a bowl; set aside. Combine flourcocoabaking powder and salt in medium bowl.Combine granulated sugarbutter and water in large bowl. Stir in eggs and vanilla extract. Stir in flour mixture.Stir in 1 cup morsels mixture.Spread into prepared baking pan.Sprinkle with remaining 2/3 cup morsels mixture.

Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.Cut into bars.

Loaded with three different types of morsels, almonds and marshmallows, these rich rocky road brownies are the perfect treat for a summertime picnic or sweet celebration!

Triple Chip Rocky Road Brownies

(10-ounce package) NESTLÉ® TOLL HOUSE® Triple Chip Morsels

almonds

Preheat oven to 350° F.Grease 13 x 9-inch baking pan. (Can also line pan with foil and lightly grease for easier removal and cutting.)Combine morsels and almonds in small bowl; set aside.

Combine flourcocoabaking powder and salt in medium bowl.Combine granulated sugarbutter and water in large bowl. Stir in eggs and vanilla extract. Stir in flour mixture.Stir in 1 cup morsel mixture.Spread into prepared baking pan.Sprinkle with remaining 1 cup morsel mixture.

Bake for 25 minutes.Remove from oven and sprinkle with marshmallows.Continue baking for 3 to 5 minutes or until wooden pick inserted in center comes out slightly sticky and marshmallows are puffy and lightly browned. Cool completely in pan on wire rack.Cut into bars. Store in airtight container.

With only five ingredients, these no-bake s’more bars will quickly become a family favorite. Kids will love the ooey-gooey goodness of the marshmallows, graham crackers and melted milk chocolate morsels.Moms will love how quick and easy these are to make.

Easy No-Bake Milk Chocolate S’More Bars

Nonstick cooking spray

marshmallowsdivided

(1/2 stick) butter

(11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided

(about 2 cups) whole graham crackersbroken into 1/2-inch pieces

Line 8- or 9-inch-square baking pan with foil leaving an overhang on two sides.Spray foil with nonstick cooking spray.

Heat 6 cups marshmallowsbutter and salt in largeheavy-duty saucepan over medium-low heatstirring frequentlyfor 5 to 10 minutesuntil smooth. Remove from heat. Add 1 cup morsels; stir until melted.

Working quicklystir in graham cracker piecesremaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatulapressing down lightly.Cool for 2 hours or until set. Lift from pan; peel off foil. Cut into squares with serrated knife.

These no-bake chocolate and mint bars include the perfect flavor combinations – a chocolate cookie crust, a creamy layer of mint and melted chocolate morsels on top. Trust us, they will be devoured in minutes!

Easy No-Bake Creamy Chocolate Mint Bars

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

(2 sticks) buttersofteneddivided

(about 30 cookies) finely crushed chocolate wafer cookies

milk

peppermint extractdivided

green food coloring

Microwave 1/3 cup morsels and 1/3 cup butter in smalluncoveredmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR.If necessarymicrowave at additional 10- to 15-second intervalsstirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan.Refrigerate for 10 minutes or until firm.

Meanwhilebeat 1/3 cup buttermilk1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring1 drop at a timeuntil desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.

Microwave remaining 1 2/3 cups morselsremaining 1/3 cup butter and remaining 3/4 teaspoon peppermint extract in smalluncoveredmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR.If necessarymicrowave at additional 10- to 15-second intervalsstirring just until morsels are melted.Let stand for 10 minutes.Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours.For easier cuttingallow bars to sit at room temperature for 10 minutes.

This Easy No-Bake Chocolate Peanut Butter Bars recipe takes just 30 minutes to prepare and has a great combination of chocolate, butterscotch and peanut butter flavors mixed together for a terrific dessert.

Easy No-Bake Chocolate Peanut Butter Bars

peanut butter

rice cereal

(6 ounces) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Heat sugar and corn syrup in medium saucepan over medium heat to boiling.Remove from heat; stir in peanut butter.Add cereal; stir until cereal is coated.Press into prepared pan.

Microwave butterscotch morsels in smallmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.The morsels may retain some of their original shape.If necessarymicrowave at additional 10 to 15-second intervalsstirring just until melted.Spread over cereal mixture.

Sprinkle semi-sweet morsels over butterscotch; press down slightly.Refrigerate for 15 minutes or until firm.

Moist and chocolatey, these Disappearing Chocolate Bars will be a favorite with the chocolate fan in your family. Frost them with Creamy Chocolate Icing to make them even more irresistible.

Disappearing Chocolate Bars

(2 sticks) butter

NESTLÉ® TOLL HOUSE® Baking Cocoadivided

NESTLÉ® CARNATION® Evaporated Milk

buttermelted

Preheat oven to 350° F.Grease 13 x 9-inch baking pan.

Combine granulated sugar1 cup (2 sticks) butter2/3 cup cocoaeggsegg whitevanilla extract and salt in large mixer bowl; beat until light and fluffy. Alternately beat in flour and 2/3 cup evaporated milk just until blended. Fold in nuts. Spread into prepared baking pan.

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Combine remaining 1/3 cup baking cocoa and 3 tablespoons melted butter in medium bowl; stir well. Alternately stir in sifted powdered sugar and 1/4 cup evaporated milk. Stir vigorously until smooth. Spread icing over cooled chocolate bars.

A delicious pairing of flavors and textures await!These Coconut Caramel Pecan Cookie Bars from Jamie Lothridge of MyBakingAddiction are packed with sweetened coconut, pecans and semi-sweet morsels making them the perfect treat to bake up and share!

Coconut Caramel Pecan Cookie Bars

(16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

pecans

NESTLÉ® CARNATION® Sweetened Condensed Milk

caramel sauce

Preheat oven to 350°F. Line an 8-inch-square baking pan with foil or parchment paper and spray with nonstick cooking spray.

Press cookie dough into prepared baking pan.

Combine pecanscoconut and salt in a small bowl. Sprinkle over dough. Drizzle sweetened condensed milk over the coconut and pecans. Sprinkle with morsels.

Bake for an additional 22 to 24 minutes or until edges are browned and set. Cool 30 minutes in pan on wire rack.

Drizzle caramel sauce over bar. Cool completely in pan on wire rack. Cut into bars.

Coconut, pecans and chocolate chips take chocolate cake mix to new heights. Combined with sweetened condensed milk, these cake-like Chocolate Macaroon Squares will please even the most discerning chocolate enthusiast.

Chocolate Macaroon Squares

chocolate cake mix

butter

eggsdivided

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Combine cake mixbutter and 1 egg in large bowl; mix with fork until crumbly.Press onto bottom of ungreased 13 x 9-inch baking pan.

Combine sweetened condensed milkremaining egg and vanilla extract in medium bowl; beat until well blended.Stir in 1 cup coconutnuts and morsels. Spread mixture evenly over base; sprinkle with remaining 1/3 cup coconut.

Bake for 28 to 30 minutes or until center is almost set (center will firm when cool).Cool in pan on wire rack.

Chocolate Rocky Road Bars are brownie-like chocolate bars smothered with marshmallows, walnuts and chocolate chips and make a terrific and easy-to-make dessert.

Chocolate Rocky Road Bars

(1 stick) butter (we recommend LAND O LAKES® Butter)softened

(2 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

(3 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

vegetable shortening

Preheat oven to 350° F. Grease 8-inch-square baking pan.

Melt butter and 1/3 cup morsels in medium saucepan over medium heatstirring constantlyuntil melted (about 4 to 5 minutes). Remove from heat. Stir in sugarflournutseggs and vanilla extract until well mixed. Spread into prepared baking pan.

Bake for 25 to 30 minutes or until sides of bars begin to pull away from edges of pan. Sprinkle with marshmallows. Continue baking for 3 minutes.

Combine 1/2 cup morsels and vegetable shortening in smallmicrowave-safe bowl. Microwave on HIGH for 1 minutestirring occasionallyuntil melted. Drizzle bars with chocolate. Cool completely in pan on wire rack. Cut into bars.

Chocolate Butterscotch Cereal Bars are a satisfying snack that is ready in minutes. Great for after-school snacks or casual entertaining.

Chocolate Butterscotch Cereal Bars

oven-toasted rice cereal

Combine sugar and corn syrup in largeheavy-duty saucepan; bringjust to a boil over medium heat. stirring constantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into prepared baking pan.

Melt chocolate and butterscotch morsels in mediumuncoveredmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.The morsels may retain some of their original shape.If necessarymicrowave at additional 10 to 15-second intervalsstirring just until smooth. Spread over cereal mixture. Refrigerate for 20 minutes or until firm.

Chocolate Chip Toffee Diamonds make a great after-school treat.

Chocolate Chip Toffee Diamonds

(1 1/2 sticks) butter (we recommend Land O Lakes®)softened

Combine butterflourbrown sugarvanilla extract and egg in large mixer bowl. Beat at medium speedscraping bowl often for 2 to 3 minutes oruntil well mixed. Stir in 1 cup morsels. Spread batter into ungreased 13 x 9-inch baking pan.

Bake for 20 to 30 minutes or until golden brown. Immediately sprinkle with remaining 1 cup morsels. Allow to stand 2 to 3 minutes. Spread chocolate over bars; sprinkle with pecans. Cool completely in pan on wire rack. Cut into diamond-shaped bars.

These rich and chewy butterscotch brownies make for a special after-school treat.

After-School Butterscotch Brownies

SPLENDA® Brown Sugar Blend

(11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morselsdivided

Combine flourbaking powder and salt in medium bowl.Beat butterSPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy.Beat in eggs.Gradually beat in flour mixture.Stir in 1 cup morsels and nuts.Spread into ungreased 13 x 9-inch baking pan.Sprinkle with remaining morsels.

Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean.Cool in pan on wire rack.Cut into bars.

This twist on the traditional brownie is brought to you by Christine Moore, renowned pastry chef and owner of Little Flower Candy Co. in Pasadena, CA.These moist brownies are the perfect blend of chocolate and nuts that will satisfy any chocolate lover.

Brownie Cupcakes

(2 1/2 sticks) buttersliced

Preheat oven to 325° F.Line two 12-cup muffin pans with liners.

Melt chocolate and butter in double boilerstirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons.With mixer at medium speedadd melted chocolate mixture to egg mixture.Gradually add flour.Stir in nuts.Scoop 1/3 cup batter into each cupcake linerfilling 3/4 full.

Bake for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.Cool in pans for 5 minutes; remove to wire racks to cool completely.

Butterscotch Banoffee Pie Bars

(14 ounces) banana quick bread & muffin mix

vegetable oil

bananassliced

cream

NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle)

Combine bread mixvegetable oileggs and 1 cup morsels in large bowl until just combined.Spread dough evenly on bottom of prepared pan.

Bake for 10 to 12 minutes or until browned on the edges and set in the middle.Cool completely in pan on wire rack.

Place sliced bananas in single layer over cookie base.Cover bananas with whipped topping.Sprinkle with remaining 2/3 cup morsels.Drizzle dulce de leche over the top.Cut into bars.Store refrigerated.

Top 25 brownies and bars recipes from across the web

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Top Tags

Dulce de Leche Cheesecake Bars

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The most viewed brownies and bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dulce de Leche Cheesecake Bars

No-Bake Peanut Butter Chocolate Oat...

Salted Chocolate Crispy Bar

Spring S'Mores Bars

Outrageous Cookie Bars

Sweet & Salty Dark Chocolate Blondi...

Marbled Toffee Bars

Triple Chip Brownies

Triple Chip Rocky Road Brownies

Easy No-Bake Milk Chocolate S’More ...

Easy No-Bake Creamy Chocolate Mint ...

Easy No-Bake Chocolate Peanut Butte...

Disappearing Chocolate Bars

Coconut Caramel Pecan Cookie Bars

Chocolate Macaroon Squares

Chocolate Rocky Road Bars

Chocolate Butterscotch Cereal Bars

Chocolate Chip Toffee Diamonds

After-School Butterscotch Brownies

Brownie Cupcakes

Butterscotch Banoffee Pie Bars

Choc-Oat Caramel Chewies

Chocolate Chip Cranberry Cheese Bar...

Chocolate Strawberry Streusel Bars

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The most viewed brownies and bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine