Gooey Toffee Chocolate Blondies [A chewy brown sugar blondie full of toffee bits and chocolate chunks, topped with caramelized sweetened condensed milk. Oh yeah!] | Bakerita.com

Gooey Chocolate Toffee Blondies

June 14, 2013 12 Comments

Gooey Toffee Chocolate Blondies [A chewy brown sugar blondie full of toffee bits and chocolate chunks, topped with caramelized sweetened condensed milk. Oh yeah!] | Bakerita.com

The title of these bars is in no way adequate for the amazingness that they are – I couldn’t convey that in a title that was short and sweet, and the word “gooey” got that message across in the best way. But they’re more than gooey. So much more.

These are rich, caramelly bars that are chock full of toffee bits and chocolate chunks and then to top it all off – literally – I poured an ENTIRE CAN of sweetened condensed milk on top, just to see what would happen.

Wanna guess what happened?

Gooey Toffee Chocolate Blondies [A chewy brown sugar blondie full of toffee bits and chocolate chunks, topped with caramelized sweetened condensed milk. Oh yeah!] | Bakerita.comIf you guessed magic, you guessed right. The sweetened condensed milk caramelized, turning almost into my so-loved dulce de leche, but still maintaining a little gooey, drippy milky goodness. The milk layer on top adds an extra dimension of sweetness and richness that I’ve truly never really found in another dessert I’ve made.

I might start pouring sweetened condensed milk on everything I make, cause so far it’s never been a bad addition.

Mmm, that stuff is pure heaven.

I know these bars sort of look like brownies (and not the prettiest brownies at that), but that is simply due to the lovely dark color created by the dark brown sugar and the massive chocolate chunks. These are chewy, toffee blondies of the best sort.

Seriously. You gotta try these. Thank me later.

Gooey Toffee Chocolate Blondies [A chewy brown sugar blondie full of toffee bits and chocolate chunks, topped with caramelized sweetened condensed milk. Oh yeah!] | Bakerita.com

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Gooey Toffee Blondies

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups dark brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2/3 cup toffee bits (I used Heath)
  • 1 cup semi-sweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk

Instructions

  1. Preheat oven to 350F. Line an 9-by-13-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
  2. In a large mixing bowl, combine the melted butter, brown sugar, eggs, and vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the toffee bits and chocolate chips. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
  3. Pour the can of sweetened condensed milk evenly over the top of the batter.
  4. Bake for 18 to 23 minutes. The edges will be browned and slightly pulling away from sides of pan. The sweetened condensed milk should be bubbling and turning light brown. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
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Cheesecake Bars from Bakerita.com

Cheesecake Bars

June 11, 2013 13 Comments

Cheesecake Bars from Bakerita.comOne hugely important lesson I’ve learned in baking is that patience really is a virtue. My goodness, how many times have I wanted to grab a spoon dig into whatever just came out of the oven, but not done it, because I knew I had to let it cool, and then take pictures, before I could have a bite? So, so many. The worst though, is letting things develop. You know, when things don’t taste nearly as good straight out of the oven, or how you have to let a mousse or pudding set before you can go to town? It’s totally the worst. I know, I know. I’m telling you how much it sucks, but in all honesty – once you get through the hunger pains and total exercise of willpower, it’s sooo worth it.

Cheesecake Bars from Bakerita.comThese cheesecake bars are a perfect example. I took them out of the oven, let them cool until the pan was touchable, stuck them in the fridge for an hour, sliced them up, and tried a sliver. I thought they were good, but not great, so I didn’t photograph them immediately, intending to give the recipe another shot. Back into the fridge they went.

A few hours later, my dad grabbed one from the fridge, came over, and declared it one of Bakerita’s Top 10 EVER. For someone who doesn’t love anything not dripping in chocolate and/or peanut butter, that’s a pretty big deal. Clearly, I needed to try them again. Cheesecake Bars from Bakerita.comOh my goodness, did these bars get better. After 4 more hours in the fridge, the crust got crunchier and the filling got so much smoother and creamier. The flavors somehow all melded together to make the bar 10x better than it had been an hour out of the oven. It was remarkable. So, if you’re going to make this recipe – which I highly recommend you do – prepare about 8 hours before you’re going to want your cheesecake. The wait is oh so worth it.

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Cheesecake Bars

Yield: 16 bars

Ingredients

    For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons confectioners' sugar
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/2 cup (1 stick) unsalted butter, melted
    • For the filling:
  • 1/2 cup white sugar
  • 1 pound cream cheese
  • 1/4 cup milk
  • 2 egg
  • 2 tablespoons vanilla extract
  • 1/3 cup semisweet chocolate chips, melted

Instructions

    For the crust:
  1. Preheat the oven to 375°F. Line an 8" x 8" square pan with parchment paper or aluminum foil and grease with butter or non-stick cooking spray.
  2. Stir together the crumbs, sugar, salt, cinnamon, and melted butter.
  3. Press into the bottom of an 8" x 8" square pan.
  4. Bake the crust for 8 to 10 minutes, until set; the color won't change much.
  5. Remove the crust from the oven and cool for a few minutes while you lower the oven temperature to 300°F.
    6. For the filling:
  6. Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, and vanilla and mix well. Spread filling mixture over baked crust.
  7. Bake for 25 to 30 minutes at 300°F or until the middle is no longer jiggly; don't over bake. Let cool on wire rack until mostly cool.
  8. Place melted chocolate into a small plastic Ziploc bag. Snip the corner of the bag, and drizzle the chocolate over the bars. Refrigerate for at least 3 hours before cutting and serving.
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Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches

Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches

June 6, 2013 14 Comments

 

Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches

Peanut butter. Peanut butter. Peanut butter.

It’s all you hear about on this blog. Sorry (but not really…).

Well, you’re hearing about it again! A couple weeks ago the National Peanut Board asked me to do a guest post for them featuring peanuts or peanut butter. Clearly, I jumped on the opportunity and managed to create one of the best cookies I’ve ever made: Peanut Butter Oatmeal Chocolate Chip Cookie Sandwiches. [Read more...]

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Fluffernutter Bars | Bakerita.com

Fluffernutter Bars

June 5, 2013 14 Comments

Fluffernutter Bars | Bakerita.comI’ve shown a ton of love for peanut butter on this site, but it’s usually paired with chocolate. Dark, milk or white, it’s seen ‘em all. However, I sort of abandon all the other amazing ingredients peanut butter can be paired with, because let’s be real: rarely does anything beat chocolate.

I decided to branch out in the middle of trying this peanut butter bar/blondie-ish type recipe, and grabbed a jar of marshmallow fluff instead of chocolate chips for a change. The results: amazing. [Read more...]

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Mango Coconut Crumble Muffins | Vegan, whole wheat, and they use coconut oil! (from Bakerita.com)

Mango Coconut Crumble Muffins (Vegan)

May 31, 2013 15 Comments

Mango Coconut Crumble Muffins | Vegan, whole wheat, and they use coconut oil! (from Bakerita.com)I was a weird little kid. Not saying I’m normal now, but when I was really little, I think that I thought I was already old and wise. I would say the most ridiculous insightful things that my parents would always say I was an old soul because there was no way a four year old would say things like I did.

However, one of my weirder traits was my choice of foods. I was ridiculously picky and my main food groups consisted of bread and dessert (mainly chocolate based), but there were a couple fruits and veggies I liked. Not one to be a traditional kid, my favorites were pomegranates, artichokes, edamame, and mangos. [Read more...]

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Filed Under: Breakfast, Fruit, Muffins, Rachel's Picks, Recipe Index, Vegan Tagged With: , , , , ,
Browned Butter Butterscotch Bars [one bowl, so good!] | Bakerita.com

Browned Butter Butterscotch Bars

May 29, 2013 13 Comments

Browned Butter Butterscotch Bars [one bowl, so good!] | Bakerita.com
I looove making bar cookies. They’re so easy, with endless possibilities. They’re portable, delicious, and can either go chocolate-y and rich, fruity and light, or totally caramel-y. I love how I can whip up a batter or a dough, usually a one step process, and throw it all into a parchment-lined pan to bake. No mess, no hassle, no cookie scoop. It makes like so much easier.

So, no surprise, a ridiculous amount of bar cookies have been coming out of my kitchen recently. Because they’re so easy, I just keep on making them. Bad for my waistline, but good for you guys! [Read more...]

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