browniesblondiesbars

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

heavy whipping cream

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.

Sweet & Salty Dark Chocolate Blondies

all-purpose flour

baking soda

salt

(2 sticks) buttersoftened

sugar

brown sugar

vanilla extract

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

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

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

coconut

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.

Cookie Dough Cereal Treats

unsalted butter

mini marshmallows

puffed rice cereal

container (15 ounces) NESTLÉ® TOLL HOUSE® Edible Cookie Dough Chocolate Chip

Line an 8-inch-square baking dish with aluminum foil. Spray the foil with baking spray on the bottom and sides. Set aside.

Melt the buttermarshmallowssaltand vanilla extract in a heavy bottomed saucepan over medium-low heat. Once marshmallows are completely meltedremove the pan from the heat and stir in the rice cereal.

Press half of the cereal mixture into the bottom of the prepared pan. Be cautiousas this mixture will be hot.Be sure to press firmly so that there are no gaps. Scoop all of the cookie dough onto the cereal base and press firmly to make one even layer of dough. Top dough layer with remaining cereal mixture and press firmly. Place pan into the refrigerator for 30 minutes to set.

Melt chocolate morsels according to package instructions. Set aside.

Cut bars into squares and dip them in the chocolate or drizzle chocolate over the tops of the squares. Return the bars to the refrigerator to set the chocolate before serving.

These wonderful Crispy Peanut Butterscotch Fudge Squares will be adored by the dessert lovers in your group. Perfect for entertaining or family snacks.

Crispy Peanut Butterscotch Fudge Squares

margarine

peanut butterdivided

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

cocktail peanutschopped

Coat 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

Melt 4 1/2 teaspoons margarine over low heat in mediumheavy-duty saucepan.Add 2 cups marshmallows and 1/4 cup peanut butter; stir until melted.Remove from heat.Add cereal; stir until coated.Press onto bottom of prepared baking using prepared rubber spatula.

Combine 2 tablespoons margarineevaporated milksugar and salt in mediumheavy-duty saucepan.Bring to a full rolling boil over medium heatstirring constantly.Boilstirring constantlyfor 4 to 5 minutes.Remove from heat.

Add remaining 2 cups marshmallowsmorselsremaining 3/4 cup peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted.Pour over crust.Sprinkle nuts over fudge; press in slightly.Refrigerate until set.Cut into squares.

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 Caramel Skillet Brookie

unsalted buttermelted

(1/2 stick) unsalted buttersoftened

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

caramel squares

Flaky salt

Preheat oven to 350º F. Grease a 10-inch cast iron skillet.

Whisk together melted butter1/3 cup brown sugar and 1/4 cup granulated sugar in a medium bowl. Whisk in Nestle® Toll House® Baking Cocoa1 egg1 teaspoon vanilla extract and 1/2 teaspoon salt. Fold in 1/4 cup flour until just combined and no dry streaks remain. Set batter aside.

Beat softened butter1/4 cup brown sugar and 1/4 cup granulated sugar together with a hand mixer until light and fluffy.

Beat in 1 egg and 1 teaspoon vanilla extract. Fold in 2/3 cup flourbaking sodaand 1/2 teaspoon salt until just combined. Fold in 1/4 cup Nestlé Toll House Semi-Sweet Morsels. Set batter aside.

Microwave caramel squares with waterin 30-second incrementsstirring in betweenuntil a smooth sauce forms.

Spread brownie batter evenly in the skillet. Pour caramel (reserving a little for garnish) over the brownieleaving a 1-inch ring of batter around the edge.

Sprinkle flaky salt over everything. Dollop cookie dough over caramel and carefully spread evenly.

Sprinkle remaining 1/4 cup Nestlé Toll House Semi-Sweet Morsels over the cookie dough.

Bake for 30 minutes (cover with foil if cookie gets too dark)or until a wooden pick inserted into the middle comes out clean.

Remove from oven and let cool for at least 15 minutes. Drizzle with the reserved caramel and sprinkle with more flaky salt.

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

(2 sticks) butter

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.

Brownies & More Truffle Pops

chocolate brownie mix

vegetable oil

NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morselsdivided

cream cheese (Neufchâtel)at room temperature

(12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels

vegetable oildivided

sprinkles

Preheat oven to 325° F.Spray 8-inch-square baking pan with nonstick cooking spray.For easier clean-upline baking pan with foil and grease for easy removal.

Stir brownie mix1/3 cup vegetable oileggs and water in large bowl until blended. Stir in 1/3 cup Semi-Sweet Chocolate Morsels.Pour into prepared 8-inch-square baking pan.Set aside remaining 2/3 cup Morsels for use later.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.Cool completely in pan on wire rack.Remove brownie from pan. Trim away any crisp brownie edges.

Line one large rimmed baking sheet with wax paper.

Crumble brownie into large bowl.Beat with electric mixer until brownie becomes fine crumbs. Add cream cheesecontinue to beat until well combined and mixture holds together when pressed.Press and roll brownie mixture into 1 1/2-inch balls. Place on prepared baking sheet.Freeze for 30 minutes.

Microwave white morsels and 2 tablespoons vegetable oil in drymediumuncoveredmicrowave-safe bowl on HIGH power for 45 seconds; STIR. If neededmicrowave at additional 15-second intervalsstirring vigorously after each interval until morsels are melted.

Dip end of lollipop stick (or wooden craft stick) into melted morsels and then insert into brownie ball.If making without lollipops sticksuse a fork to insert.Dip pop into melted morsels; shaking off excess and place on prepared baking sheet.Repeat with remaining brownie balls.If melted morsels begin to thickenreheat in microwave 15 seconds and stir.

For Fancy Drizzled Pops: Microwave remaining 2/3 cup semi-sweet morsels and 1 teaspoon oil in heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead.If neededmicrowave at additional 10-second intervalskneading until smooth.Cut tiny corner from bag; squeeze to drizzle over dipped pops.

For Double Dipped Pops: Microwave semi-sweet morsels in smalluncoveredmicrowave-safe bowl on HIGH power for 30 seconds; STIR. If neededmicrowave at additional 15-second intervalsstirring vigorously after each interval until morsels are melted. Dip bottom of pop into melted chocolate and immediately decorate with sprinkles.

Refrigerate for 30 minutes or until ready to serve.Store refrigerated in airtight container.

Butterscotch Banoffee Pie Bars

(14 ounces) banana quick bread & muffin mix

bananassliced

cream

NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle)

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

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.

No one will guess they are eating “light” when they take a bite of these delicious Choc-Oat Caramel Chewies.

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Top Tags

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