Seven-Layer Bars

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Seven-layer bars has to be one of my favorite bars. The buttery graham cracker crust, the toasted coconut and three different kinds of chocolate chips make up the perfect bar.

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These bars are super easy to make. You just keep layering the toppings and then pour sweetened condensed milk all over it.

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They are thick, chewy and super rich. But I dare you to stop at just one!

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Seven-Layer Bars
Makes 18 bars

1 cup sweetened flaked coconut
1 stick of butter
2 cups graham crackers, crushed
2 cups finely chopped walnuts
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

1. Preheat oven to 350 F. Spray a 13×9-inch baking pan with non-stick spray. Cover with foil or parchment paper and spray with non-stick again.
2. Spread the coconut on a baking sheet and bake about 4 minutes until just brown.
3. Melt the butter and combine with the graham cracker crumbs in a small bowl. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chip, butterscotch chips and coconut over the graham cracker crumbs. Pour condensed milk evenly over the entire dish. Bake until the top is golden brown, about 25 minutes. Cool in the pan for about 2 hours. Cut into bars. Enjoy!

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Rocky Road Brownies

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Rocky road brownies filled with marshmallows and nuts. These brownies are super thick and moist and would satisfy any chocolate craving.

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The chocolate glaze is optional but I would recommend it. Just to make it extra chocolately 🙂

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Rocky Road Brownies

3 squares unsweetened chocolate, chopped
3/4 cup butter
1 and a half cups sugar
1 teaspoon vanilla
3 eggs
1 cup flour
3/4 teaspoon baking powder
1 and a half cups miniature marshmallows
1 and a half cups peanuts

Chocolate Glaze, optional
4 squares semisweet chocolate
2 tablespoons whipping cream

1. Preheat oven to 325 F. In a saucepan over low heat, melt chocolate and butter, stirring constantly, until smooth. Remove from heat. Add sugar and vanilla and mix well. Add eggs, one at a time, whisking after each addition.
2. Combine flour and baking powder. Stir into chocolate mixture, mixing well. Stir in marshmallows and peanuts. Spread evenly into prepared 9-inch square baking pan.
3. Bake in oven 35 to 40 mins. Let cool.
4. For Glaze: In a small saucepan over low heat, combine chocolate and whipping cream, stirring until chocolate is melted and mixture is smooth. Let cool for 20 mins. Spread over brownies. Chill until chocolate is set. Enjoy.
From: Bars & Squares

Orange Chocolate Chip Bread

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My favorite combo of orange and chocolate is back! This bread is super moist with the perfect hint of orange flavor and chunks of chocolate.

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You use orange juice and 4 teaspoons of grated orange peel to get the citrus flavor. It’s not overpowering and smells amazing while baking in the oven.

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Orange Chocolate Chip Bread

4 teaspoons grated orange peel
1/3 cup orange juice
boiling water
2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

1. Preheat oven to 350 F. Place orange peel in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange peel; let stand for 10 minutes.
2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into flour mixture until moistened. Fold in chocolate chips.
3. Pour into a greased 8×4-inch loaf pan. (I used a 9×5-inch pan and baked it for 35-40 mins) Bake for 55-65 minutes. Let cool. Enjoy.
From: Taste of Home, Baking

Peanut Butter Cups

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I finally bought a mini muffin pan from Sur La Table the other day and I knew I had to make these! These peanut butter cups are super easy to make and there is no baking required!

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These babies are already eaten. You can’t stop at just one!

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The peanut butter inside is a combination of powdered sugar, brown sugar and butter. It’s very creamy and rich. Perfect to sink your teeth into.

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Peanut Butter Cups
Makes about 4 dozen

1 and 1/2 cups powdered sugar
1 cup creamy peanut butter
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/4 cup shortening

1. In a small bowl, combine the powdered sugar, peanut butter, brown sugar, butter and vanilla, cover and set aside.
2. In a microwave, melt chocolate chips and shortening, stir in until smooth. Pour teaspoonfuls into paper-lined mini muffin cups.
3. Drop a round teaspoonful of peanut butter mixture into each cups, top with another teaspoonful of chocolate. Refrigerate until set. Enjoy!
From: Taste of Home

Classic Whoopie Pies

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Wow, these pies are so good! Thick, fluffy cookies stuffed with a marshmallow filling. I’m on a serious marshmallow kick lately. They are just so good.

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The filling is made with a mix of marshmallow cream, powdered sugar, butter and vanilla. I could eat the filling on anything!

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The cookies are made with buttermilk and cocoa. They are super soft and cake-like and have a great chocolate flavor.

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Want to make them festive for the holidays? Just add some holiday sprinkles!

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Classic Whoopie Pies
Makes about 16 cookies

1 recipe Creamy Filling (see below)
2 1/4 cups flour
2/3 cup unsweetened cocoa powder
1/2 cup shortening
1 cup sugar
1 tsp baking soda
1/8 tsp salt
1 egg
1 1/4 cups buttermilk
1 tsp vanilla

Creamy Filling: In a large mixing bowl combine one 7-ounce jar marshmallow cream, 1 3/4 cups powdered sugar, 1/2 cup softened butter, and 1 teaspoon vanilla. Beat with an electric mixer until smooth. Cover and chill about 1 hour or until firm.

1. Preheat oven to 350 F. In a medium bowl stir together flour and cocoa powder; set aside.
2. In a large mixing bowl beat shortening with an electric mixer for 30 seconds. Add sugar, baking soda and salt. Beat until combined. Beat in egg, buttermilk and vanilla until combined.
3. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
4. Drop dough by rounded tablespoons 2.5 inches apart on ungreased cookie sheet. Bake about 10 minutes. Let cool.
5. Spread 1 rounded tablespoon of the filling on the bottoms of half of the cookies. Top with the remaining cookie. Enjoy!
From: Better Homes & Gardens Special Interest Publication Dec. 2012

Holiday Bark

Easy, n0-bake chocolate bark perfect for the holiday season.

Add whatever mix-in’s you like! I choose marshmallows, holiday M&M’s, pretzels and peanuts.  Sweet and salty!

Holiday Bark

2 cups semisweet chocolate chips
2 Tbs butter
1 cup mini marshmallows
1 cup M&M’s
1/2 cup pretzels, chopped
1/2 cup peanuts, chopped

1. Melt chocolate and butter in a saucepan on the stove. Stir until melted. Let cool until warm. Pour into 8×8 baking dish. Make sure baking dish is covered in foil first!
2. Mix marshmallows, M&M’s, pretzels and peanuts in a bowl then pour over the chocolate, pressing down.
3. Put in fridge for 30 minutes to set. Cut into bars. Enjoy!

Crinkle Cookies

These cookies always make me think of the holidays.

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They are super chocolatey and rich.

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This recipe makes 60 cookies so be sure to share with your family and friends.

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Best served with a cold glass of milk.

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Crinkle Cookies
From: Better Homes & Gardens Dec. Issue
Makes 60 cookies

4 ounces unsweetened chocolate
1/2 cup shortening
3 eggs
2 cups sugar
2 tsp baking powder
2 tsp vanilla
1/4 tsp salt
2 cups flour
2/3 cup powdered sugar

1. In a small saucepan combine chocolate and shortening. Heat and stir over low heat until melted and smooth. Cool for 15 minutes.
2. In a large bowl, combine eggs, sugar, baking powder, vanilla and salt. Stir in chocolate mixture. Gradually add flour, stirring until thoroughly until combined. Cover dough; chill for 2 hours.
3. Preheat oven to 375 F. Shape dough into 1-inch balls. Roll balls into powdered sugar to coat generously. Place balls 2 inches apart on a cookie sheet.
4. Bake about 10 minutes or until edges are set. Enjoy!

PS:  I created a Facebook page for Haley Eats. I would love it if you “liked” it on Facebook. 🙂 Go here.

Mocha Brownies

Decadent, moist chocolate brownies with a hint of mocha. These brownies are amazing! I was surprised how easy they were to make.

Even better with a scoop of vanilla ice cream!

Mocha Brownies
From: “Bars & Squares”

8 squares (1 oz each) semi-sweet chocolate, chopped
1/4 cup butter
2 eggs
3/4 cup packed brown sugar
1 1/2 tsp vanilla
3/4 cup flour
1 Tbsp instant espresso coffee powder
1 tsp baking powder
2/3 cup semi-sweet chocolate chips

1. Preheat oven to 350 F. In a saucepan over low heat, melt the chocolate and butter, stirring constantly until smooth. Remove from heat, set aside.
2. In a large bowl, whisk eggs, brown sugar and vanilla until just blended. Stir in chocolate mixture. Stir in flour, coffee powder and baking powder, mixing well. Stir in chocolate chips. Spread evenly into 8×8 baking pan.
3. Bake 25-30 minutes and let cool completely. Enjoy.

Chocolate Almond Cheesecake Bars

These aren’t just regular cheesecake bars.  With the almond meal in the crust and the almond extract in the cheesecake, these bars taste like a pastry! You know those almond pasties you eat for breakfast?  These taste really similar.

The crust is phenomenal and the bars are very easy to make. Enjoy!

Chocolate Almond Cheesecake Bars
From: “Bars & Squares” Book

Base
1 cup flour
1/4 cup sugar
1/2 cup ground almonds
1/2 cup butter, softened

Topping
1 pkg cream cheese- 8 oz
2/3 cup semi-sweet chocolate chips, melted
2/3 cup sugar
2 eggs
2/3 cup cream
1/2 tsp almond extract

1. In a bowl, combine flour, sugar, and ground almonds. Using an electric mixer on low, beat in butter until crumbly. Press evenly into 8×8 inch baking pan. Bake for 10 to 12 minutes.
2. In a large bowl, using an electric mixer on low speed, beat cream cheese until smooth. Add melted chocolate, sugar and eggs until blended. Gradually add cream and almond extract, mixing until smooth. Spread over base.
3. Return to oven and bake until top is just set, 25 to 35 minutes. (Mine took 30 mins) Let cool completely in pan, then refrigerate until firm for easy cutting. Enjoy.

Weekly Food Gawking

3 Ingredient Mocha Fudge Sauce. Super easy to make and looks so rich and chocolately!

Chocolate Muffins. Perfect with a glass of milk.

Chocolate Chip Cookie Dough Bites. Like eating raw cookie dough!

Glazed Pumpkin Doughnut Muffins. A donut and muffin genius combination!

Caramel Apple Brownies. These look amazing.

Happy November everyone!