Chocolate Swoon Bars

These chocolatey bars of ooey-gooeyness are delicious! They are dense, rich, and chewy. Did I mention they have chocolate chips on top? Oh, well then - they have chocolate chips on top!

The method of making these is different than most bars. They take a little more time to whip up, but the results are so worth it. Swoon...

Chocolate Swoon Bars

Adapted from this recipe

Makes 24 bars

2 cups light brown sugar, packed (or honey sucanat)

3/4 cup (1 1/2 sticks) butter, softened

2 eggs

2 teaspoons vanilla or vanilla-butter-nut extract

2 cups flour (or 10 oz Soft White wheat flour)

1 teaspoon baking soda

1/4 teaspoon baking powder

1 (12 oz) bag milk chocolate chips

1 cup semi-sweet or milk chocolate chips

Preheat oven to 350°. Grease a 9 x 13 baking dish. Set aside

Combine flour, baking soda, and baking powder in a small bowl. Set aside

Place paddle attachment on stand mixer, or beaters on hand mixer. Have ready to use.

In a small bowl, mix together eggs and extract. Set aside.

Combine brown sugar and butter together in a medium saucepan. Cook over medium heat until bubbly. Stirring constantly, cook for an additional three minutes at same heat. (You don't want caramel, just the sugar to be barely dissolved).

Remove from heat and stir for one minute. Pour into stand mixer bowl, (or other heat-proof bowl if using hand mixer). Mix on low for about three minutes. Increase speed to medium. Mix for two minutes, scraping down bowl as needed. (The mixture should be warm, but not molten).

Slowly add egg mixture (you don't want the eggs to cook). The batter should be shiny and light brown. Mix until eggs are fully incorporated, scraping the bowl as needed.

Add flour until just incorporated. Add chocolate chips and mix for about 30 seconds. The chocolate should mostly melt into the batter. Pour into prepared pan.

Bake until toothpick inserted in the center comes out clean, about 25-30 minutes (Mine took closer to 40 minutes). Remove from oven and sprinkle with one cup chocolate chips (feel free to use more, to fill in the gaps). Allow to cool completely before cutting into bars. Enjoy!

Peanut Butter Cup Bars

Wow, are these ever good! They taste just like eating a giant peanut butter cup! Scrumptious, and very very rich. In fact they're so rich, you could even cut the squares in half if you want, and get 32 delectable, peanut-buttery rectangles out of one batch. Score!

These bars only take a few minutes to throw together, and not much longer to disappear. Make these for the peanut-butter-lover in your life. Delicious!

Peanut Butter Cup Bars
Adapted from this recipe
Makes 16 bars

1/2 cup (1 stick) butter
1 3/4 cups confectioner's sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips

Line an 8 x 8 baking dish with tin foil. Set aside.

Melt 1/2 cup butter over low heat. Once melted, remove from heat and stir in the confectioner's sugar. Stir in peanut butter and graham cracker crumbs until smooth and creamy. Spread into prepared pan, and pat down evenly.

In a small pan melt 1/4 cup butter. Add chocolate chips and stir until almost fully melted. Remove from heat and stir until shiny and smooth. Spread chocolate over peanut butter layer. Place in the refrigerator for 30 minutes. Slice into bars and store in the refrigerator. Enjoy!

Congo Bars

These are quick, easy, and oh so satisfying! They taste like chocolate chip cookie brownies. Yummers!

Just a note on bake time: Whereas you don't want to overbake these, you don't want them to be overly gooey either. Just check them out after 30 minutes and use your judgement - if you think they should go a little bit longer than just add a few minutes : )

By the way, these are particularly amazing fresh out of the oven with vanilla ice cream on top - OH YEAH!

Congo Bars
Adapted from Bakerella
Makes 24 bars

2 3/4 cups all purpose flour (or 17 oz. Soft White wheat flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (or 2 cups honey sucanat)
3 eggs
1 teaspoon vanilla extract
11.5 oz. bag milk chocolate chips (or about 2 cups)
1 cup chopped pecans (optional)

In a large bowl stir together flour, baking powder, and salt. In a separate bowl mix butter and brown sugar until butter disappears. Add eggs, stirring after each addition. Stir in vanilla, chocolate chips, and nuts (if using). Add dry ingredients and stir until incorporated. (Batter will be thick).

Grease a 9 x 13 baking dish. Bake at 350º for 30 minutes, or until golden brown. Do not overbake. (I had to bake mine a bit longer than 30 minutes - a toothpick should come out mostly clean). Enjoy!

Toffee Bars

There actually isn't any toffee in these bars, but their flavor is reminiscent of toffee - buttery and rich. They are so simple to make, yet so yummy! The more of them you eat, the more of them you'll want.

I have been making these for years, and they never hang around very long. Delicious!

Toffee Bars
Adapted from Betty Crocker
Makes 32 bars

1 cup (2 sticks) butter, softened
1 cup packed brown sugar (or honey sucanat)
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour (or 10 oz Soft White wheat flour)
1/4 teaspoon salt
1 cup milk chocolate chips (I used semi-sweet)
1/2 cup chopped nuts, if desired

Preheat oven to 350º. Cream butter and sugar in a large bowl. Mix in vanilla and egg yolk. Stir in flour and salt. Press dough in the bottom of an ungreased 9x13 pan.

Bake until very lightly browned, about 25-30 minutes. (Crust should be soft). Immediately after removing from oven, sprinkle chocolate chips evenly over crust. Allow to melt for about 5 minutes on top of hot crust. Spread chocolate out evenly and sprinkle with nuts. Allow to cool before cutting into bars. Enjoy!

Butterscotch Bars

Not only are these bars a snap to throw together, they are also dense, rich, and delicious.

I find that I don't use vanilla chips very often in my baking, but I'm glad when I do - they can make things so yummy!

Butterscotch Bars
Adapted from this recipe
Makes 16 bars

1/4 cup (1/2 stick) butter, melted
1 cup packed brown sugar (or honey sucanat)
3/4 cup all-purpose flour (or 4 oz Soft White wheat flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1/2 cup vanilla chips

Preheat your oven to 350º. Grease an 8X8 baking pan.

Add brown sugar to melted butter and whisk. Set aside.

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

Whisk eggs into the butter/sugar mixture. Stir in vanilla extract. Add dry ingredients. Stir until just blended. Pour batter into pan, and spread out evenly. Sprinkle chips on top. (I stirred my chips in).

Bake for about 20-25 minutes, or until the top is shiny and edges just begin to pull away from the pan. Do not overbake or underbake these - a toothpick inserted in the middle should have moist crumbs attached, but shouldn't be gooey. Cool completely before cutting into bars. (This recipe doubles well, just bake in a 13x9 pan). Enjoy!

Pumpkin Cheesecake Bars

Need a way to use up leftover pumpkin puree? This recipe is quick, easy, and delicious. These are cute served in festive muffin cups. Yum yum!
Pumpkin Cheesecake Bars
Adapted from this recipe
Makes 16-20 bars

Crust:
1 cup graham cracker crumbs
1/2 teaspoon cinnamon
1 tablespoon brown sugar (or honey sucanat)
3 tablespoons melted butter

Filling:
1 pkg. (8 oz) cream cheese, softened
1/2 cup brown sugar (or honey sucanat)
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1 egg
1/4 teaspoon (heaping) cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon salt

Preheat oven to 350ºF. Line 8X8 baking dish with foil, allowing to come over the sides to form "handles". In a bowl, combine crust ingredients. Stir until thoroughly mixed. Press into bottom of pan. Bake 5 minutes.

In the bowl of an electric mixer, beat cream cheese until fluffy. Gradually add brown sugar, pumpkin, vanilla, and spices. Add egg and beat well. Add salt. Beat until creamy. Pour mixture evenly over crust.

Bake until lightly browned and slightly jiggly, about 30 minutes. Transfer to wire rack and allow to cool completely. Refrigerate overnight, or until fully chilled.

Using foil "handles", remove from pan and cut into bars. Enjoy!