dessert bars

This is the best chewy blondie recipe! These cookie bars include the option of adding white chocolate chips and nuts, but they taste just as good without any add-ins!Be sure to check out the VIDEO at the bottom of the recipe!

Best Blondie Recipe

unsalted butter (melted (226 grams))

brown sugar* (tightly packed (250 grams))

sugar (100 grams)

eggs egg

vanilla extract

all-purpose flour

cornstarch

baking powder

salt

white chocolate chips (115 grams)

walnuts (130 grams)

Preheat oven to 350F (175C) and line a 13x9 pan with parchment paper**

Combine melted butter and sugar in a large bowl and stir well.

Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.

In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.

Gradually stir dry ingredients into wet until completely combined.

Fold in white chocolate chips and nuts, if using.

Spread blondie batter into prepared pan and transfer to oven.

Bake on 350F (175C) for 25-30 minutes*** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.

Allow to cool before cutting and enjoying

https://www.youtube.com/watch?v=5nLPG85fT0I

This is the best chewy blondie recipe! 
NOTE: THE AMOUNT OF FLOUR STATED IS INCORRECT! YOU ONLY NEED 2 1/4 CUP FLOUR

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓  

Full printable recipe: https://sugarspunrun.com/blondies-recipe/

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Kitchen Scale (Affiliate Link): https://amzn.to/2EtNmUe
Mixing Bowls (Affiliate Link): https://amzn.to/2C47vQx

Ingredients
1 cup unsalted butter melted (226g)
1 1/4 cup brown sugar* tightly packed (250g)
1/2 cup sugar 100g
2 large eggs + 1 egg yolk room temperature preferred
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour 285g
2 teaspoons cornstarch cornflour in the UK
1/2 teaspoon baking powder
1 teaspoon salt
2/3 cup white chocolate chips 115g
1 cup chopped walnuts 130g

Instructions
Preheat oven to 350F (175C) and line a 13x9 pan with parchment paper**
1.  00:17 Combine melted butter and sugar in a large bowl and stir well.
Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.

2.  01:28  In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.

3.  01:54  Gradually stir dry ingredients into wet until completely combined.
Fold in white chocolate chips and nuts, if using.

4.  02:58  Spread blondie batter into prepared pan and transfer to oven.
Bake on 350F (175C) for 25-30 minutes*** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
Allow to cool before cutting and enjoying


Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam/
Pinterest: https://www.pinterest.com/source/suga...
Email List: https://sugarspunrun.com/subscribe/

How to Make Blondies

Made with cream cheese, these squares are packed full of Oreo cookie pieces and mini chocolate chips for chewy cookies &amp; cream bars.

Cookies &amp; Cream Bars

butter (softened)

oz cream cheese (softened)

sugar

eggs + 1 yolk

tsp vanilla extract

½ tsp baking powder

chocolate chips + 2 Tbsp mini chocolate chips

Oreo cookies + 6 crushed Oreo cookies

Preheat oven to 350F and grease a 13x9 pan.

In KitchenAid mixer, cream together butter and cream cheese.

Scrape down sides of bowl with a metal spatula and beat in sugar until light and fluffy.

Add eggs and then vanilla.

In a separate bowl, combine flour, salt, and baking powder.

Gradually stir the flour mixture into your cream cheese mixture until completely combined (be sure to pause occasionally to scrape down sides of bowl).

Stir in mini chocolate chips and 18 crushed Oreos.

Spread into prepared pan and sprinkle the additional 2 Tbsp mini chocolate chips and 6 crushed Oreo cookies overtop.

Bake for 30-35 minutes (edges will begin to turn golden brown) and allow to cool before cutting and serving.

Blueberry Crumb Bars

blueberries (divided (840 grams))

sugar ((100 grams))

lemon juice

butter

all-purpose flour ((405 grams))

sugar ((150 grams))

unsalted butter,

Preheat oven to 350F (175C) and lightly grease a 9x13 glass baking dish. Set aside.

In small saucepan, combine 3 cups blueberries (505g), sugar, cornstarch, salt, and lemon juice over medium-low heat.

Stir frequently until the blueberries release their juices, and the mixture is very liquidy (about 5-8 mins).

Increase heat to medium-high and bring to a boil, stirring constantly.

Boil (still stirring constantly) for 1 minutes and remove from heat.&nbsp;Add remaining 2 cups of blueberries, butter, and vanilla extract and stir until butter is melted.&nbsp; Allow to cool while you prepare your crust.

To prepare your cookie crust, combine flour, sugars, baking powder, cornstarch, and salt in a food processor and pulse briefly until combined.

Sprinkle your butter pieces evenly over the dry ingredients and pulse until the mixture resembles coarse crumbs.

Add egg and vanilla extract and pulse again until mixture just begins to cling together.

Pour ½ of your cookie batter into the bottom of your prepared pan and use your hands or the back of a spoon to press evenly into the bottom of the pan to form a crust.

Pour your cooled blueberry filling evenly over the crust.

Use your hands to sprinkle the remaining crust mixture evenly over the top of the filling.

Transfer to the oven and bake on 350F (175C) for 55-60 minutes or until the top of the blueberry crumb bars is golden brown.

Allow to cool completely (2-3 hours) before slicing and serving. If you prefer to enjoy these warm the crumb bars WILL fall apart if sliced before they have cooled and set, so plan to use a spoon!

Peanut butter blondies with a thick layer of chocolate fudge in the center! &nbsp;These decadent peanut butter chocolate treats are easily made from scratch, then top them off with flaky sea salt for a real treat!

Peanut Butter Fudge Bars

unsalted butter (softened (113 grams))

light brown sugar (tightly packed (100 grams))

⅓ cup + 2 Tablespoons all-purpose flour ((180 grams))

chocolate

sweetened condensed milk ((397 grams))

Tablespoons butter ((28 grams))

Preheat oven to 350F (175C)

Prepare a 9x9 pan by lining with aluminum foil or parchment paper -- use enough so that it hangs over the edge of the pan (this will make it easy to lift the finished bars out of the pan). &nbsp;If using aluminum foil, lightly butter the foil. &nbsp;Set aside.

In KitchenAid or with electric hand mixer, cream together butter and peanut butter.

Add sugars and beat sugars until well-combined.

Add egg and vanilla extract, stir well.

In a separate bowl,&nbsp;whisk together flour, baking powder, and salt.

Gradually, on low speed, add flour mixture to peanut butter mixture, pausing occasionally to scrape down sides of bowl.

Press half of the peanut butter bar batter evenly into the bottom of your prepared pan. &nbsp;Set aside the remaining batter while you prepare your fudge.

Combine chocolate chips, condensed milk, and butter in a medium-sized saucepan over medium-low heat.

Stir frequently until chocolate chips are completely melted and mixture is smooth. &nbsp;Remove from heat and stir in vanilla extract and salt. &nbsp;Allow to cool for 5 minutes.

Pour chocolate mixture evenly over your prepared peanut butter blondie base. &nbsp;

Sprinkle fudge with remaining fudge mixture.

Bake on 350F (175C) for 23-25 minutes. &nbsp;If desired, sprinkle with flaky sea salt while still warm.

Allow to cool completely before cutting and serving. &nbsp;Because the fudge will need to set, it may need to set as long as 4-6 hours before the fudge is completely firm. &nbsp;

Chocolate Fudge

These peanut butter chocolate chip cookie cheesecake bars are just as extreme as they sound. For true dessert lovers! Super yummy!

Peanut Butter Chocolate Chip Cookie Cheesecake Bars

butter, unsalted (1/2 cup), softened

white sugar

brown sugar

peanut butter

flour

baking soda

salt (less if you don’t like salty/sweet)

oats

chocolate chips

cream cheese, softened

vanilla

Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Step 1

Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Step 2

Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Step 3

Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Step 4

I'm gonna give this is go with my 6 year old son.
He saw me watching your process video on IG and is reminding me every day there's cookies on the agenda.
One thing, would you consider adding grams measurements?
I know it's not an American thing (as I'm an American, but currently living in the UK).  But grams are just SO much easier.  One scale, no need for tsp tbsp 1/2 this 1/4 that.. converting 1 cup flour Vs 1 cup butter Vs 1 cup sugar (now be it White or brown cuz those are different ) etc etc ... *Sigh* All these conversion and tools when all ove needs is one scale for the whole process. #dizzy.
Anyway, I'm just nagging.  Feel free to let it pass by.  Thank you for sharing your recipes, beautiful food photography and now process videos. 
Appreciate your enthusiasm for cooking.  :)

asfd;lkjqewrpoiuvcxz  That was my face hitting my keyboard..  I want these so bad!

Whoooa, hello there yummy PB &amp; C cheesecake bars! I'd eat these straight out of the pan...maybe with a fork, maybe not but they'd meet and greet my mouth before they could tell what hit them.  Very nice!

WOWowowow! These look incredible! I am going to make them this weekend for Canadian Thanksgiving! So excited!
Love your pics by the way - I need to learn a few camera tricks myself to help my site and show off my baking adventures just as well as you do!

https://www.youtube.com/watch?v=kPflEr8pd98

These peanut butter chocolate chip cookie cheesecake bars are just as extreme as they sound. For true dessert lovers! Super yummy!

Full recipe: https://pinchofyum.com/peanut-butter-chocolate-chip-cookie-cheesecake-bars

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

Buttery brown sugar shortbread. Rich caramel. Crunchy pecans. Creamy chocolate. These chocolate caramel pecan turtle bars have it all! Plus, these easy-yet-impressive dessert bars come together in just 30 minutes of hands-on time using just 7 simple ingredients!

Chocolate Caramel Pecan Turtle Bars

pecans,

dark brown sugar

Tbsp. unsalted butter, room temperature

unsalted butter

heavy cream

fine sea salt

semi-sweet chocolate baking bar, coarsely chopped

fine sea salt,

Toast the pecans

Spread the pecans on a baking sheet and bake them in a preheated 300°F oven until they darken slightly in color and begin to give off a nutty toasted aroma, about 4 minutes.

Preheat oven to 350°F. Line an 8x8 metal baking pan with parchment paper and set aside.

Make the shortbread crust

Add flour, brown sugar, and butter to the bowl of a food processor. Process until the mixture becomes a very crumbly dough.

Pour the dough into the prepared pan and gently press the dough into the bottom of the pan to create a solid crust. Make sure the crust reaches all the way into the edges and corners of the pan and that there are no holes in the crust.

Bake the crust

until it's a light golden brown, about 15 minutes. Remove the pan from the oven and let it cool slightly while you prepare the caramel pecan layer.

Prepare the caramel pecan layer

In a small saucepan, combine brown sugar, butter, and heavy cream, and salt. Bring the mixture to a boil over high heat, stirring until the sugar and salt dissolve. Let the mixture boil without stirring for 1 minute, then remove the pan from the heat.

Sprinkle the toasted pecans over the shortbread crust and pour the caramel over the pecans.

Bake the bars

Return the pan to the oven and bake the bars until the caramel is bubbling and darkens slightly in color, about 15 minutes. Remove the bars from the oven a let cool completely.*

Once the bars have cooled, prepare the chocolate ganache. Place the chocolate in a medium bowl and set aside. Heat the heavy cream in a small saucepan over medium-high heat until it's just simmering (not boiling!). Pour the warm cream over the chocolate and let sit for 2 minutes. Then gently whisk the mixture until the chocolate is completely melted and the mixture is smooth.

Pour the chocolate ganache over the cooled bars and spread it into an even layer using a spatula. Let the chocolate set before sprinkling with salt (optional), slicing, and serving the bars.

Loved this recipe! It was a new one for me and I found it fun and so yummy!

My Ganache was runny.  I used chocolate chips.   There must be a difference from semi sweet chocolate bar.  They were still delicious. This recipe is a keeper.

Craving sweetness with a little substance? Try these crumbly, covet-worthy oat bars. If youre not a fan of seedless raspberry jam, switch it up with a spread of apricot jam or orange marmalade instead.

Oatmeal-Jam Bars

c. all-purpose flour

c. old-fashioned oats

c. sugar

Kosher salt

c. raspberry jam

These Pineapple Coconut Crumb Bars are easy, sweet and taste like tropical dessert. Crunchy coconut crumb topping and gooey pineapple filling make for irresistible combo!www.crunchycreamysweet.com

Pineapple Coconut Crumb Bars recipe

coconut

butter (melted and cooled (see note))

pineapple

Preheat oven to 375 degrees F. Line a square 8" baking pan with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, coconut, sugar, baking powder, baking soda and salt. Add cooled butter and stir with a fork, until the mixture resembles coarse crumbs. Reserve one cup of the mixture and press the rest onto the bottom of prepared pan.

In a medium mixing bowl, stir together crushed pineapple, sugar and cornstarch. Pour over crust and spread evenly.

Sprinkle the remaining dough mixture over the filling.

Bake bars on center rack of the oven for 23 to 25 minutes or until the topping is golden, with golden brown spots.

Cool bars completely on cooling rack. Next, gently lift out of the pan and set on cutting board. Cut into 9 squares and serve.

Decadent, chewy blondies made with browned butter and maple syrup and topped with a crisp walnut crumble.

Browned Butter Blondies

unsalted butter ((142 grams))

all-purpose flour ((255 grams))

brown sugar (tightly packed (200 grams))

maple syrup ((80 milliliters))

all-purpose flour ((30 grams))

Tablespoons brown sugar (tightly packed)

walnuts ((60 grams))

Preheat oven to 350F (177C) and grease and flour a 9x9 pan.

Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. &nbsp;Melt over medium-low heat.

Once butter has melted, increase heat to just above medium heat.

Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. &nbsp;Once the bubbling/popping &nbsp;slows, the butter will begin to turn brown. &nbsp;Watch it carefully, &nbsp;and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat and pour into a large, heatproof bowl. &nbsp;

Allow butter to cool at least 15 minutes. &nbsp;Meanwhile, prepare your dry ingredients.

In a medium-sized bowl, whisk together flour, baking powder, and salt. &nbsp;Set aside.

Once butter has cooled at least 15 minutes, stir in sugars and maple syrup. &nbsp;Stir well.

Add eggs, egg yolk, and vanilla extract. &nbsp;Stir until well-combined.

Gradually stir your dry ingredients into your wet and pour evenly into your prepared pan.

Prepare your topping by pulsing flour and brown sugar in small food processor.

Add butter, and pulse just until coarse crumbs form.

Add walnuts, pulse once again, briefly, and then turn food processor off and carefully remove blade.

Sprinkle the walnut topping evenly over the prepared blondie batter.

Bake on 350F (177C) for 35 minutes. &nbsp;Serve warm, preferably topped with ice cream and salted caramel sauce.

Perfectly soft and chewy funfetti cookie bars made in a sheet pan! Perfect for feeding a crowd and so easy to make!

Sheet Pan Funfetti Cookie Bars Recipe

butter (softened to room temperature)

eggs

white chocolate chips

sprinkles

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together softened butter and brown sugar.

Mix in eggs and vanilla.

Add baking powder, salt and flour and mix until well combined.

Fold in white chocolate chips and sprinkles, reserving some of them to sprinkle on top before baking.

Spray a half baking sheet (18 x 13 inch) with nonstick cooking spray, spread dough out evenly and top with remaining sprinkles.

Bake for 20-25 minutes, or until middle is set and edges are golden brown.

Let cool and cut into squares.

This is really more of a guide than a recipe. Remember to use up your leftovers,

The key to a really tasty This and That Bar is to try to use equal amounts of dried fruit, walnuts, chocolate or another sweetener. You don&#x27;t want the bars to be too dry.

For example, a handful of cranberries, a cup of walnuts, and about 1/4 bag of chocolate chips make a good, simple combination. 

These measurements below are approximate.

This and That Bars

cranberries

Top 27 dessert bars recipes from across the web

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

Top Tags

Best Blondie Recipe

Cookies & Cream Bars

Blueberry Crumb Bars

Peanut Butter Fudge Bars

Peanut Butter Chocolate Chip Cookie...

Chocolate Caramel Pecan Turtle Bars

Oatmeal-Jam Bars

Pineapple Coconut Crumb Bars recipe

Browned Butter Blondies

Sheet Pan Funfetti Cookie Bars Reci...

This and That Bars

No-Bake Oreo Cheesecake Bars

Margarita Bars

Lemon Bars

Lemon Bars

Margarita Bars

Margarita Bars

Cheesecake Lemon Curd Berry Crescen...

Key Lime Bars

S'Mores Casserole

Peaches and Cream Cheesecake Bars

Tropical Magic Bars

35 Dessert Bar Recipes to Satisfy Y...

Peanut Butter Rice Krispie Bars

No-Bake Lunch Lady Peanut Butter Ba...

Apple Pie Bars

Gluten-Free Pumpkin Bars Recipe

Top 27 dessert bars recipes from across the web

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

Top Tags

Best Blondie Recipe

Cookies &amp; Cream Bars

Blueberry Crumb Bars

Peanut Butter Fudge Bars

Peanut Butter Chocolate Chip Cookie...

Chocolate Caramel Pecan Turtle Bars

Oatmeal-Jam Bars

Pineapple Coconut Crumb Bars recipe

Browned Butter Blondies

Sheet Pan Funfetti Cookie Bars Reci...

This and That Bars

No-Bake Oreo Cheesecake Bars

Margarita Bars

Lemon Bars

Lemon Bars

Margarita Bars

Margarita Bars

Cheesecake Lemon Curd Berry Crescen...

Key Lime Bars

S'Mores Casserole

Peaches and Cream Cheesecake Bars

Tropical Magic Bars

35 Dessert Bar Recipes to Satisfy Y...

Peanut Butter Rice Krispie Bars

No-Bake Lunch Lady Peanut Butter Ba...

Apple Pie Bars

Gluten-Free Pumpkin Bars Recipe

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

Cookies & Cream Bars