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Cookie Monster: Salted Cashew Caramel Bars

Sweets Carrie Vasios Mullins 1 comment

Some things are obviously going to be popular. Pictures of animals holding hands/playing sports/wearing clothes. Movies with George Clooney/Brad Pitt/Matt Damon and restaurants with Keith McNally/cocktails/bright young things. Sweets involving salt/caramel/nuts are also a surefire win, and I decided to play to the crowd. More

American Classics: Golden Grahams S'mores Bars

Sweets Alexandra Penfold Post a comment

It will be a good long while before I'm in front of a fire pit armed with marshmallow for roasting, but my desire for hibernation doesn't necessarily need to conflict with my yearning for s'mores—especially when I can make s'mores bars easily at home. More

Golden Grahams S'mores Bars

Serious Eats Alexandra Penfold 4 comments

Yup, these gooey cereal bars of your childhood taste just as good now as they did then. More

American Classics: Holiday Hello Dolly Bars

Sweets Alexandra Penfold 1 comment

Call them Hello Dollies, Magic Squares, 7-Layer Bars or just plain goooood. With a holiday party on my calendar, and little time to whip up a labor intensive dessert, I decided to see if I could rework the classic Hello Dolly dessert bars with some seasonal flavors. Bring on the ginger snaps! More

Holiday Hello Dolly Bars

Serious Eats Alexandra Penfold Post a comment

This recipe is based on the classic Hello Dolly/7-Layer Bar/Magic Square recipe which traditionally includes a butter and graham cracker crumb crust topped with sweetened condensed milk, chocolate chips, shredded coconut, and nuts. But play around—the form is perfect for customization. More

Gluten-Free Peanut Butter Chocolate Chip Bars

Serious Eats Elizabeth Barbone 3 comments

These bars taste like a cross between a chocolate chip and peanut butter cookie. When preparing the batter, be sure to cream the butter, peanut butter, and sugar until light and very fluffy. This step helps the bars to bake... More

American Classics: Holiday Peppermint 'Crack'

Sweets Alexandra Penfold 6 comments

This year, instead of buying tschotskes that my friends and family will have to dust until they end up in a yard sale or on eBay, I'm trying to make as made homemade gifts as I can. One of the first recipes that came to mind for holiday gift giving was my beloved Chocolate 'Crack'—it's easy, it's inexpensive, and it's absolutely impossible to pass up. But it's even better with a winter-appropriate peppermint spin. More

Peppermint 'Crack'

Serious Eats Alexandra Penfold 13 comments

This salty and sweet chocolate bark is a super easy holiday variation of classic Chocolate 'Crack.' More

American Classics: Scotcheroos

Sweets Alexandra Penfold 2 comments

Just before I started kindergarten, I accompanied my dad to a new student reception in the cafeteria of what would soon be my elementary school. What I remember most vividly about this introduction to primary education was the giant platter of Rice Krispies Treats. It wasn't until years later that I discovered that in addition to those gloriously buttery and marshmallowy bars, Kelloggs had gifted the world with another bar-like treat: the Scotcheroo. More


Serious Eats Alexandra Penfold 5 comments

This is adapted from the traditional off the package recipe, but I've substituted marshmallows for the sugar and corn syrup and 72% dark chocolate for a less sweet and more intensely chocolate-y and peanut buttery Scotcheroo. Creamy peanut butter can be substituted for chunky, if desired. More

American Classics: Kitchen Sink Bars

Sweets Alexandra Penfold 1 comment

With the oven-to-mouth time on this recipe clocking in at around 30 minutes, these quick and easy cookie bars enjoyed the height of their popularity in the 60s and 70s when convenience cooking first began to take hold. Variations abound, but the standard recipe typically includes a butter and graham cracker crumb crust, topped with sweetened condensed milk, chocolate chips, shredded coconut, and nuts. The sweetened condensed milk binds the bar together, bubbling up in the oven and lending a caramelized quality to the shredded coconut. More

Kitchen Sink Bars

Serious Eats Alexandra Penfold 2 comments

Most traditional recipes use semi-sweet chocolate chips and sweetened flake or shredded coconut, but if you have access to really good dark chocolate chips and unsweetened shredded coconut, it will cut the sweetness factor substantially. If desired you can substitute your favorite nut instead of the peanuts. Any plain potato chips will do, but chips with ridges lend a nice textural element. More

American Classics: Chocolate 'Crack'

Sweets Alexandra Penfold 12 comments

With just five ingredients: saltine crackers, butter, brown sugar, vanilla and chocolate, this sweet and salty dessert couldn't be easier or more addictive. But beware, it's one of those low effort, high reward recipes that will have your friends, family and co-workers coming back for thirds. More

Chocolate 'Crack'

Serious Eats Alexandra Penfold 55 comments

This salty and sweet bark is super easy to make and more than mildly addictive. Most traditional recipes use semi-sweet chocolate chips, but if you have access to really good dark chocolate, it will take the recipe to the next level. More

Cook the Book: Peanut Butter and Jelly BarsĀ 

Serious Eats Caroline Russock 4 comments

Sweet pastry topped with layers of peanut butter mousse, jam, and an oat crumble? Even if they aren't exactly cookies, this was one bite-sized sweet that needed to be shared. It's a bar for diehard fans of PB&J, those who enjoy spoonfuls of peanut butter straight from the jar. More

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