Molasses Oat Blondies for Oven-Baked S’mores

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 60 minutes

Cooking time: 40 minutes

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Molasses Oat Blondies for Oven-baked S'Mores

Sometimes all it takes to be Super Mom is some chocolate and marshmallows.

Perfectly delicious Molasses Oat Blondies make a yummy base for oven-baked s’mores and they’re so simple — just plop a little chocolate and some marshmallows on top at the end of baking and put them back in the oven. Then cut into marshmallow-sized pieces for a messy but appealing treat.

The s’mores version of these blondies was like catnip for my kids. More often than not they take homemade baked goods for granted but this recipe stood out. They lined up for their molasses oat s’mores.

Molasses Oat Blondies for Oven-baked S'Mores

 

These squares are surprisingly rich on their own but have a wholesome sort of taste thanks to the rolled oats. Feel free to use some wholegrain flour in the mix (whole wheat or spelt) to add more fibre, flavour and nutrition. And the 2 tablespoons of vanilla in the recipe is not a typo. The vanilla gives them somewhat of a grown up flavour but can be scaled back to one tablespoon if you think it will be too overwhelming for you.

Molasses Oat Blondies for Oven-baked S'Mores

Like all good brownies (and blondies), these are a little chewy and are great with anything on top. If s’mores aren’t your thing cut them into larger pieces and serve with a scoop of ice cream.

Molasses Oat Blondies for Oven-baked S’Mores Recipe

Ingredients:

  • 2 cups flour
  • ½ cup rolled oats, pulsed in the blender for a couple of seconds
  • 1 cup brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ tsp. cinnamon
  • 7 Tbsp. cold butter
  • 1/3 cup Crosby’s Fancy Molasses
  • 5 Tbsp. milk
  • 2 Tbsp. vanilla 

Instructions:

  1. Butter a 9”x9” baking pan or line it with parchment paper.
  2. Preheat the oven to 350 F
  3. In a large bowl combine the flour, rolled oats, brown sugar, baking soda, salt and cinnamon.
  4. Cut in the cold butter until only pea-size or smaller pieces remain.
  5. In a small bowl whisk the molasses, milk and vanilla.
  6. Add wet to dry and stir until well combined.
  7. Scrape batter into prepared pan, spread evenly and bake for 25-30 minutes.

To make the S’Mores version:

Once they’re cooked, top with ½ cup chocolate chips and 10 marshmallows that have been cut in half. Place back in a 350 F oven for 5-10 minutes, until the marshmallows are golden on top.

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Molasses Oat Blondies for Oven-baked S'Mores

Chocolate Chip Hazelnut Cookie Bars

Servings: 24-30 serving(s)

Prep time: 10 minutes

Total time: 25 minutes

Cooking time: 15 minutes

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chocolate hazelnut cookie bars

Chocolate and hazelnuts and no Nutella in sight

Sometimes on vacation we’ll let our kids choose a little jar of Nutella, as an indulgence. In their opinion it’s the Holy Grail of treats so is a very simple pleasure to grant when we want them to feel a little spoiled. They’ll put it on anything and everything so it lasts about two days and that’s it — their twice-yearly Nutella fix.

chocolate hazelnut cookie bars

Nutella holds no appeal for me, although I’m a big fan of the chocolate-hazelnut combo.

I have great memories of Icy Squares, those melt-in-your-mouth hazelnut chocolates that were an occasional treat when I was growing up. That was the start of my chocolate-hazelnut fixation. Then there was the Frangelico craze one year at university. After that I got into whole hazelnuts but never lost that love of the chocolate-hazelnut combo.

Which brought me to this cookie bar recipe. Tasting intensely of dark chocolate and true hazelnuts, chocolate chip hazelnut cookie bars feel wholesome and taste authentic.

chocolate hazelnut cookie bars

Chocolate Chip Hazelnut Cookie Bars

Adapted From Kleinworth & Co

Ingredients:

  • 2-1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • ¼ cup mini chocolate chips (regular are fine)
  • ½ cup chopped toasted hazelnuts

For Glaze

  • 1 cup icing sugar
  • 2.5 Tbsp cream or milk

Instructions:

  1. Preheat oven to 325 degrees and line a 12”x15” cookie sheet with parchment paper.
  2. Whisk flour, cocoa, salt, baking soda & baking powder in bowl.
  3. In a large bowl beat butter & brown sugar until fluffy.
  4. Beat in egg, molasses and vanilla.
  5. Stir in dry ingredients and combine well.
  6. Scrape onto prepared cookie sheet, cover with another sheet of parchment paper and roll as close to edges as possible but don’t worry about having a perfect shape. (This is tender dough and to keep its rich colour and lovely texture you don’t want to be adding more flour.)
  7. Sprinkle over hazelnuts and chocolate chips and bake 15 minutes.

Add Glaze

Whisk together glaze ingredients & pipe on with a baggie (with the corner snipped) or with a pasty bag.

Let glaze harden then cut into bars.

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No-Fuss Cranberry Almond Granola Bars

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

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Crispy Cranberry Almond Granola Bars are no-bake, healthy and gluten free

Healthy snack food

Packing healthy snacks for the ski hill, car trips or any old time isn’t always simple. Grabbing fruit is easy but finding a sweet treat that my kids will eat, is tasty, satisfying and full of healthy stuff isn’t always simple.

To keep my kids full (or at least full enough to last until lunch or supper) I need something that will stick with them, takes time to digest. I also need something that feels a bit like a treat because homemade snacks have tough competition — My kids’ first choice is always a Reese’s Peanut Butter Cup.

These Crispy Cranberry Almond Granola Bars fit the bill. They’re a sweet treat that’s a bit healthy.

Crispy Cranberry Almond Granola Bars are no-bake and healthy.

 

To make these school-friendly, or simply change them up, replace the almonds with a mixture of sunflower seeds and pumpkin seeds. To really amp up the nutrition use half blackstrap molasses.

No-Fuss Crispy Cranberry Almond Granola bar Recipe

Adapted from Foodess

Makes 18 generous bars

Ingredients

  • 2 cups old fashioned rolled oats*
  • 2 cups crisp rice cereal*
  • ½ cup dried cranberries
  • 1 cup whole almonds, toasted
  • ⅓ cup butter
  • ⅓ cup Crosby’s Fancy Molasses
  • ⅓ cup brown sugar, packed
  • ½ tsp. vanilla extract
  • 4½ oz (125 grams) coarsely chopped dark chocolate

*To make these gluten free choose gluten-free rolled oats and crisp rice cereal.

Instructions

  1. Line a 9”x9” pan with parchment paper or grease it well.
  2. Combine the oats, rice cereal, cranberries and almonds in a large bowl.
  3. Melt butter, molasses and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook 2 minutes. Remove from heat and stir in vanilla extract (it will sputter).
  4. Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a minute then stir in chopped chocolate. Press mixture firmly (and I mean firmly) into prepared pan and ensure it gets right to the edges. Try laying a sheet of parchment paper overtop to make it easier to press down.
  5. Refrigerate until set and cut into bars.
Calories (kcal) per bar 194.9
Fat (g) 9.4
Saturated Fat (g) 3.9
Trans Fat (g) 0.2
Cholesterol (mg) 9.5
Sodium (mg) 54.3
Potassium (mg) 216.6
Carbohydrate (g) 25.5
Fibre (g) 2.7
Sugar (g) 11.2
Protein (g) 3.5
Vitamin A (RAE) 29.8
Vitamin C (mg) 0
Calcium (mg) 41.2
Iron (mg) 2.1
Vitamin D (μg) 0
Vitamin E (mg) 2.1
Thiamin (mg) 0.1
Riboflavin (mg) 0.1
Niacin (NE) 1.2
Folate (DFE) 6

 

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Lemon Glazed Gingerbread Bites

Servings: 16 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

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lemon glazed gingerbread bites

Lemon and gingerbread…This isn’t some new-fangled flavour pairing, it’s an East Coast classic.

Lemon with gingerbread reminds me of my grandmother. She used to serve her gingerbread cake with a hot lemon sauce, which was how everyone around here ate it. And sometimes she’d glaze her soft molasses cookies with a lemon icing.

If it wasn’t for the fact that I grew up with the combination of lemon and molasses I might not get why they pair so beautifully.

lemon glazed gingerbread bites

I like to cut these squares very small so you can pop a whole square in your mouth at once. That way you’re tasting the lemon icing and the spices all at once, which is just how it should be.

These gingerbread squares have an especially delicious spice blend (5 spices in all) and they’re not too rich so can handle the sugary glaze.

Think brownies when you’re baking these squares. The shorter the baking time the more fudgy the squares will be.

lemon glazed gingerbread bites

 

Lemon Glazed Gingerbread Bite Recipe

Slightly adapted from The Runaway Spoon

Ingredients:

For the squares

  • 1-3/4 cups flour, spooned in
  • 1/2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup packed light brown sugar
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 large eggs
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/4 cup butter, melted and slightly cooled

Instructions

  1. Preheat the oven to 350 F. Line an 8×8-inch pan with parchment or grease it well.
  2. In a large bowl whisk the flour, baking powder, baking soda, salt, brown sugar, and spices.
  3. In another bowl, combine the eggs, molasses, and melted butter until well combined.
  4. Add to the dry ingredients and stir until everything is incorporated. Batter will be thick.
  5. Scrape the batter into the prepared pan, using the back of a wooden spoon to press it out to the edges.
  6. Bake for about 25 minutes (or until a tester comes out clean.)
  7. Cool for about 15 minutes then remove from pan by lifting the parchment by the edges. (Cool completely in pan if you didn’t use parchment.)

For the glaze:

  • 1 1/4 cups icing sugar
  • 2 Tbsp. cream or milk
  • 1 Tbsp. fresh lemon juice

While the bars are cooling, whisk together the glaze ingredients, making sure there are no lumps and adding a bit more icing sugar if it feels too thin. Pour over bars and spread to the edges. Or lift the bars by the parchment and tilt every which way to spread the glaze. Let glaze harden before cutting.

I recently discovered a lemon glaze recipe on the blog Kitchen Magpie that will forever replace my current method for lemon glaze.

The Kitchen Magpie Lemon Icing Glaze:

  • 1¾ cups of confectioners sugar
  • ¼ cup of lemon juice
  • the zest of one lemon (or more!)
  • 1 tsp of salted butter

Here’s a link to the method

Speedy No-bake Chocolate Biscuit Cake

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

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no-bake chocolate biscuit cake

Last minute holiday treats:

Earlier this month when I was in Halifax for work I had an overnight visit with my dear friend Lisa. She loves to bake and over the years she has shared some delicious recipes (like this Cracked Wheat Brown Bread). Well this visit she sent me home with another handful of wonderful recipes, including this recipe for Chocolate Biscuit Cake, a chocolate & cookie concoction that takes all of five minutes to put together.

The original recipe use McVitie’s tea biscuits but I have since discovered that it’s great with digestive biscuits and arrowroot cookies too.

no-bake chocolate biscuit cake

The biscuits give the bars a wonderful crispy texture and the chocolate-molasses mixture is wonderfully smooth. The raisins (or dried cranberries) add a bit of chew and brighten the flavours.

This is the perfect last-minute holiday treat. Like homemade chocolates, only easier and very pretty. Better yet, it makes a 9″x13″ pan so you’ll have lots.

Lisa’s No-bake Chocolate Biscuit Cake Recipe

  • 10 oz McVitie’s tea biscuits, digestive biscuits or arrowroot cookies
  • 1 ¾ cups chocolate chips
  • 6 Tbsp. butter
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup Lyle’s Golden Syrup or honey
  • ½ cup raisins or dried cranberries
  1. Break biscuits into pieces the size of a quarter and combine with raisins in a large bowl.
  2. Line a 9”x13” pan with parchment paper and grease the parchment.
  3. In a medium pot gently melt the chocolate with the butter. Stir until smooth, remove from heat and add the molasses and syrup.
  4. Pour the chocolate mixture over the biscuits and stir to combine.
  5. Spread in prepared pan, pressing lightly. Refrigerate until set and cut into squares.

 

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Cranberry Almond Jingle Bars: Pretty, Festive & Delicious

Servings: 24-30 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Cranberry Almond Jingle Bars

They say you eat with your eyes as much as with your mouth.

Great looking food that is presented nicely seems to taste better since eating is, after all, a multi-sensory experience.

When it comes to holiday baking I’d say the eyes do even more of the eating since festive food is often more lovely and, well, festive looking than food served any other time of the year. Just look at your average cookie plate with all of the shapes, colours and coatings.

Holiday food is beautiful and we work hard to make it that way. Although it isn’t always hard work. Take these Cranberry Almond Jingle Bars, for example. A simple shortbread base sprinkled with the festive combo of cranberries and sliced almonds and then drizzled with a buttery toffee.   Even though the instructions look longish they really are quick and easy to put together.

Cranberry Almond Jingle Bars

The original recipe called for melted white chocolate drizzled overtop, which would be lovely. But when I was melting the white chocolate I burned it three times. So no chocolate drizzle and to be honest, they’re very rich and sweet as it is so they don’t need a drizzle.

If you want to dress them up a bit more melt 1/3 cup white chocolate chips (or about 1 1/2 squares of Baker’s Chocolate) and drizzle it over top once they have mostly cooled. Wait for the chocolate to set before you cut them into bars.

Cranberry Almond Jingle Bar Recipe

Adapted from Eyes Bigger Than My Stomach 

Base:

  • 1 cup + 4 Tbs. butter, softened
  • 6 Tbsp. sugar
  • 1 large egg
  • ½ tsp. vanilla
  • 2 cups flour
  • ¼ tsp. baking powder
  • ½ tsp. ground ginger

Topping:

  • 1 cup dried cranberries
  • 1 cup sliced almonds

Toffee Glaze:

  • 3/4 cup brown sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup butter

To make the base:

  1. Beat together the butter and sugar.
  2. Mix in the egg and vanilla.
  3. Whisk together the flour, baking powder and ginger and stir into the creamed mixture. Stir just until combined.
  4. Press into a 9”x13” pan that has been lined with parchment paper. (Ensure that the parchment goes up the sides too). Bake at 350 F for 15 minutes. The base will be set, but this will bake again once the topping is added so don’t worry.
  5. Leave the oven on.

To make the topping:

  1. Combine the cranberries and almonds and spread over cooked base.

To make the Toffee Glaze:

  1. Melt brown sugar, molasses and butter over low heat. Bring to the boil and simmer for 3 minutes.
  2. Pour over the cranberries and almonds.
  3. Bake for 30 minutes at 350F   Cool completely before cutting.

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S’mores in a pan: an indoor take on the campfire classic

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 15 minutes

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s'mores bars

The last bag of marshmallow that I bought was the size of my pillow.

I was more than a little self-conscious as I went through the grocery store check-out with a bag that large but I sure felt like a hero when I walked in the door at home and practically had my kids cheering my arrival.

s'mores bars

We’re down to half a bag of marshmallows.

This past holiday weekend was a s’mores fest up at our cottage. Three clear evenings and our first campfires of the season.

My kids have perfected marshmallow toasting for s’mores but this year I threw something new into our weekend mix: indoor s’mores bars, chocolaty marshmallow graham squares that require neither fire nor oven.

This recipe celebrates what my kids love most about s’mores – the marshmallows and graham crackers. There is just enough chocolate to bind the marshmallows and graham crackers and a touch of molasses intensifies the chocolate flavour.

This recipe doubles well.

s'mores bars

Indoor S’mores Bar Recipe

Makes 12 bars

Adapted from Karen’s Kitchen Stories 

Ingredients:

  • 1 ½ cups chocolate chips
  • 1/3 cup boiling water
  • 2 Tbsp. butter, very soft
  • 1/2 Tbsp. Crosby’s Fancy Molasses
  • 2 ¼ cups chopped graham crackers (save the crumbs)
  • 2 ¼ cups marshmallows (mini marshmallows or regular marshmallows quartered)

Directions:

  1. Line an 8” baking dish or pan with parchment paper.
  2. Pour the chocolate chips into a medium bowl and pour over the boiling water. Set aside for 5 minutes to let the chocolate melt.
  3. In a large bowl toss the graham crackers and marshmallows
  4. Stir the chocolate chip mixture until smooth then add the butter. Stir until melted and then stir in the molasses.
  5. Pour the chocolate mixture over the marshmallows and graham crackers and stir with a rubber spatula, scraping the chocolate from the sides and bottom of the bowl to incorporate.
  6. Scrape into prepared pan, pressing down gently to compact the bars (taking care not to crush the graham crackers).
  7. Sprinkle over the crumbs left from cutting the graham crackers and refrigerate for at least two hours before cutting.
  8. Store in the fridge.

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Chewy Chocolaty Gingerbread Blondies

Servings: 16 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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chewy gingerbread blondies

Dark, chewy and flavourful.

That’s how I like my brownies and these blond brownies fit that category perfectly thanks to the cup of chocolate chips added to the batter.

I grew up with cake-like brownies and blondies, which I still love, but there is something a little decadent about a chewy, fudgy brownie. To some they’re simply undercooked but to others they take on a candy-like quality.

chewy gingerbread blondies

My dad was a connoisseur of fudge so I grew up with fudge always being around the house. Dad’s fudge was tucked away in his armoire but he used to share it with us in the evenings when we were getting ready for bed.

Now my kids have taken up the cause. When we’re at markets where fresh fudge is sold they pool their money to buy it in great slabs.

And they love all things fudgy.

It was no surprize when I baked these fudgy gingerbread blondies that they disappeared at an alarming rate. Every time my son passed through the kitchen he grabbed another. I finally had to put the few remaining squares in the basement freezer.
chewy gingerbread blondies

Chewy Gingerbread Blondie Recipe

AKA Blond Brownies

Adapted from Averie Cooks

Ingredients:

  • 1/2 cup butter, melted
  • 1 egg
  • 1 cup light brown sugar, packed
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 Tbsp. vanilla extract
  • 1 1/4 cups flour
  • ¼ tsp. baking soda
  • 1 ½ tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1 cup + 2 Tbsp. chocolate chips, divided

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper.
  2. In a large bowl mix the melted butter (slightly cooled) with the brown sugar, egg, molasses and vanilla.
  3. In a medium bowl whisk together the flour, baking soda and spices.
  4. Add flour mixture to butter-sugar mixture and mix until just combined.
  5. Stir in 1 cup chocolate chips.
  6. Spread in prepared pan and sprinkle with remaining 2 Tbsp. of chocolate chips and press them into the batter ever so lightly.
  7. Bake 30-35 minutes until the blondies start to pull away from the edge of the pan. Bake a little longer if you prefer a firmer blondie.
  8. Cool in pan and cut into squares.

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Scrumptious Brown Butter Molasses Blondies

Servings: 24 serving(s)

Prep time: 25 minutes

Total time: 55 minutes

Cooking time: 30 hours

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These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with chocolate chips.

Scrumptious Brown butter molasses blondies

January can be tough – All those adjusting-after-the-holidays aches and pains.

Great food and late nights give way to early mornings, rushed dinners and routine.

Why on earth people throw New Year’s Resolutions into the mix I’ll never know.

Scrumptious Brown butter molasses blondies

While we all endure the deep freeze and now brace for a weekend of rain I’m tossing a little indulgence into the mix, to lighten the load that is January.

These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with a few chocolate chips. (Flavor wise it’s worth the effort to brown the butter).

The recipe makes a 9” by 13” pan so there are lots to share. Cut them into large squares and top with ice cream for an extra treat. If you’re a fan of brownies then you’ll love these too…

Brown Butter Molasses Blondies

Adapted from Picky Palate

  • 1 cup butter
  • 1 ½ cups brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 2 eggs (at room temperature)
  • 1 tsp. vanilla
  • 1 cup whole wheat pastry flour (or regular whole wheat)
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp ginger
  • ¼ tsp. salt
  • ½ to ¾ cup chocolate chips
  1. Preheat the oven to 350 F and line a 9”x 13” pan with parchment paper.
  2. In a medium pot melt the butter over medium heat and let it bubble away for a bit until it starts to brown and get a delicious caramelized smell. This could take 10-15 minutes, depending on your pot.*
  3. Let the butter cool for a few minutes then stir in the brown sugar. Combine well then add the molasses.
  4. Pour into a large bowl and add add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  5. In another bowl combine the flours, baking soda, ginger and salt. Add to the butter-sugar mixture. Toss in the chocolate chips and mix until everything is incorporated.
  6. Spread the batter in the pan, right to the edges. (This dough is on the stiff side.)
  7. Bake for 30-35 minutes. Don’t over bake!
  8. Cool in the pan for about 10 minutes then lift them out of the pan, parchment and all, onto the cooling rack.

*You can just melt the butter and move onto the next step if you don’t have the time to let it brown.

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Glossy Pecan Toffee Bars – because the Holidays are for indulging

Prep time: 20 minutes

Total time: 1 hours 5 minutes

Cooking time: 45 minutes

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Glossy pecan toffee bars… buttery toffee thick with pecans layered on a barely-sweet shortbread base. They’re gorgeous but not over the top. They’re festive and beyond delicious.

Glossy pecan toffee bars

All that to say: glossy pecan toffee bars suit the fun and festivities of the Holiday season in both looks and taste.

I can’t believe that I was going to drizzle these bars with melted white chocolate. I would have, but the white chocolate seized in the pan when I was melting it, so was eaten by my kids instead.

The toffee-coated pecans are so glossy and pretty on their own who would want to cover them?

They are rich and sweet — one iota more of anything might make you forget about the pecans and toffee, and that would be a shame.

This recipe is adapted from Ina Garten, the Barefoot Contessa. She dips each square in dark chocolate and if your body can tolerate that extra layer of sweet, then go for it.

Glossy pecan toffee bars

Glossy Pecan Toffee Bars Recipe

Adapted from Ina Garten

Base:

  • 1 cup + 4 Tbs. butter, softened
  • 6 Tbsp. sugar
  • 1 large egg
  • ½ tsp. vanilla
  • 2 cups flour
  • ¼ tsp. baking powder
  • ½ tsp. ground ginger
  • Pinch of salt

 Topping

  • 1 cup butter, cut into chunks
  • 1 ½ cups light brown sugar, packed
  • ½ cup Crosby’s Fancy Molasses
  • 2 Tbsp. heavy cream
  • 1 lb. pecan halves

 To make the crust:

  1. Beat together the butter and sugar. Mix in the egg and vanilla.
  2. Whisk together the flour, baking powder, ginger and salt and stir into the creamed mixture. Stir just until combined.
  3. Press into a 9”x13” pan that has been lined with parchment paper. (Ensure that the parchment goes up the sides too).
  4. Bake at 350 F for 15 minutes. The base will be set, but not fully cooked. It will bake again once the topping is added so don’t worry.
  5. Leave the oven on.

To make the topping & complete the bars:

  1. Combine butter, brown sugar and molasses in a medium sauce pan over low heat. Stir to combine as the butter melts. Raise the temperature to medium and bring to a boil. Boil for three minutes then remove from heat, stir in the heavy cream and pecans.
  2. Combine well with a rubber spatula then carefully pour, scrape and spread over the baked crust.
  3. Return to the oven for 30-35 minutes.
  4. Remove from oven and let cool before cutting.

 

Are you a fan of pecans? Try our Pecan Pie Bars. They’re crazy delicious.

Pecan pie squares

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Almond butter cereal bars a tasty remake of the 1970s classic

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Almond butter cereal bars

Remember cereal bars from the 1970s?

My mom made them all the time. She was forever on the lookout for big batch sweets because there were seven of us kids rushing in the door after school each day, famished and ready to devour anything on the counter.

Almond butter cereal bars

Mom used to buy these huge bags of puffed wheat cereal that were about half the size of our dishwasher.

I swear they took up a full seat in the car coming home from the grocery store.

I wasn’t much for eating puffed wheat or puffed rice with milk (too much floating and the sugar wouldn’t stick) but I loved the big batch cereal bars. A little chewy, they always seemed to last longer than a cookie and mom cut them into nice big squares.

It was likely cereal squares that I made to get my “Baker” badge in Brownies. They’re that easy. Just melt a few ingredients together in a big pot, stir in the cereal and press them into a pan. The hardest part is waiting for them to cool.

baker

The only hitch with mom’s recipe is that they used to stick together in the tin. A thin coating of dark chocolate on the top mostly takes care if that and it dresses them up a bit.

(Did you get your “Baker” badge in Brownies?)

 

There are so many kinds of puffed cereal available these days that you can make a different kind of cereal bar every week, if you like. Here’s a chewy gluten-free version with puffed millet:

Gluten free almond butter cereal bars with puffed millet

 

 

Almond butter cereal bars

Inspired by Aida Mollenkamp and my mom

  • 10 Tbsp. almond butter (1/2 cup + 2 Tbsp.)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/3 cup honey or maple syrup
  • ¼ tsp. salt
  • ½ tsp. vanilla
  • 3 ½ cups puffed kamut, rice,  millet or quinoa
  • ½ cup (heaping) of dark chocolate pieces (chocolate chips or 70% bar broken into pieces)
  1. Like an 8” x 8” pan with parchment paper or grease it well.
  2. In a large pot over medium heat combine the almond butter, molasses and honey or maple syrup.
  3. Stir until it comes to a gentle boil.
  4. Let it bubble for 30 seconds to a minute then add the vanilla, salt and pour in the cereal.
  5. Stir well with a wooden spoon or rubber spatula. Scrape the mixture into the prepared plan.
  6. Press lightly to spread and flatten.
  7. While they’re cooling on the counter, melt the chocolate in a heavy pot, in the microwave or in a double boiler.
  8. Spread melted chocolate over top of the squares and refrigerate until the chocolate is set.
  9. Cut into squares.

Best eaten within two days.

Do you prefer your cereal squares crispy? Try our Crispy almond butter granola bars

crispy granola bars 2

 

One more thing…

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Here’s to eating well, everyday,

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