S'mores Cookie Bars

From: All You

Ingredients:
2 cups AP flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
16 Tbsp (2 sticks) butter, at room temperature
1 1/2 cups packed brown sugar
2 eggs, beaten
2 cups marshmallow topping (like fluff)
2 cups milk-chocolate chips

Preheat oven to 350 F. Line a 9x13 pan with foil. Mist with cooking spray.

In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.

Bake until golden brown, 30-35 minutes. Place plan on wire rack to cool completely. Remove from pan, peel off foil and cut into bars.

Verdict:
Thumbs up! Oh my goooosh I really liked these. I actually liked them the most about 10 hours after they were cooked. Very simple, straight-forward recipe and absolutely yummy! I will be making these again.

Nutrition information: (based on my ingredients; 16 bars; 1 bar per serving)
Calories: 329
Carbs: 59g
Fat: 9g
Protein: 3g

Cinnamon Caramel Swirl Bars

From: Buns in my Oven

Ingredients:

1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Roasted Saigon Cinnamon
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, melted
2 eggs
1 tablespoon vanilla
1 package (14 ounces) caramels, unwrapped
1/4 cup milk
Read more at http://www.bunsinmyoven.com/2012/06/27/cinnamon-caramel-swirl-bars/#FKFtWzlt8gD5ToeH.99

1 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, melted
2 eggs
1 Tbsp vanilla
1 pkg (14 oz) caramels
1/4 cup milk

Preheat oven to 350 degrees. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs and vanilla in a large bowl until well blended. Add the dry ingredients to the wet and mix well.

Reserve 1 cup of the batter. Spread remaining batter into lightly greased 13x9-inch pan. Bake 15 minutes or until firm.

In a small saucepan over low-medium heat, heat the caramels and the milk, stirring often, for 2 or 3 minutes or until completely melted. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.

Bake 15-20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Verdict:
Thumbs up! I mean, look at the ingredients. How can you go wrong? Love recipes like this and I'll be making this one again.

Chocolate Peanut Butter Pretzel Bars

From: Food Fanatic

Ingredients:
4 cups crushed pretzels
1 cup peanut butter
14 oz can of sweetened condensed milk
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.

In a small saucepan over low heat, melt the peanut butter and condensed milk together and stir to combine.

Add the pretzel crumbs to a large bowl and mix in the peanut butter mixture, stirring to coat.

Press the crumb mixture into the prepared dish and bake for 15-20 minutes or until set.

Remove from the oven and sprinkle the chocolate chips on. Return to the oven for 1-2 minutes. Remove and use a spatula to spread the chocolate chips evenly across the top.

Cool before cutting.

Verdict:
I think I would have liked these better in a 9x13 pan. I think the flavor combination is amazing and you can't go wrong with it. I just think the crumb layer was overpowering. It was very thick and hard to bite into because of the thickness. I would like to make these again in a longer pan, because I think it would make a big difference. If you try these I would love to hear what you thought!

4 cups crushed pretzels

1 cup peanut butter

14 fluid ounces sweetened condensed milk

1 1/2 cups chocolate chips

- See more at: http://www.foodfanatic.com/2013/06/chocolate-peanut-butter-pretzel-bars-the-best-of-all-worlds/#sthash.2fV1NXVc.dpufV

O'Henry Bars OR Scotcharoos

From: Joyful Momma's Kitchen

Ingredients:
1 cup granulated sugar
1 cup karo syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

In a small sauce pan, bring sugar and karo syrup to a boil over medium high heat.  Stir constantly.

Remove from heat and stir in peanut butter.  Whisk in until smooth.

In a large mixing bowl, pour the sugar sauce over 6 cups of Rice Krispies and gently stir until well combined.

Press into a greased 9x13 pan.

In microwave, heat the chips 30 seconds at a time and stir well in between heatings.  Heat just until melted, taking care to not burn them.

Pour chocolate mixture over cereal in dish.  Spread evenly and let cool.  Slice into bars.

Verdict:
Thumbs up!! I can definitely see how these don't last long once they're made. What a great combination of flavors! I've never heard of these before but I am so glad I found this recipe. Perfect for family or church gatherings, or just when you have a craving for something sweet! I definitely recommend these and I'll be making these again!

Chocolate Caramel Shortbread Bars

From: Here

Ingredients:
For the shortbread:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups AP flour
For the caramel:
1/2 cup butter
1/2 cup packed dark brown sugar
2 Tbsp corn syrup
1/2 cup sweetened condensed milk
For the chocolate topping:
1/2 tsp fleur de sel, optional
1 1/4 cups milk chocolate chips

To make the shortbread:
Preheat the oven to 350 degrees. In the bowl of a stand mixer, beat together the butter, sugar and flour until crumbly. Press into a 9x9 baking dish and bake for 20 minutes.

To make the caramel:
Add the butter, brown sugar, corn syrup and condensed milk to a medium sauce pan set over medium heat. Bring to a boil, stirring often, and continue boiling for 5 minutes. Remove from the heat and stir vigorously for 3 minutes. Pour caramel over (warm or cool) shortbread.

For the topping:
Sprinkle the fleur de sel over caramel. Sprinkle the chocolate chips on top and return to oven for one minute. Spread the chocolate chips with a spatula. Cool completely and cut into squares. 

Verdict:
Neutral. My pictures don't look ANYTHING like hers. I'm not sure what went wrong with this recipe. It still tasted fine, but I'll be honest - after a couple of pieces I just ate the chocolate off the top. What!?!? The chocolate chips didn't melt like they were supposed to, the caramel soaked into the shortbread instead of making a layer, and the shortbread was thick and moist instead of crumbly. I won't be making this again but let me know if you have success with it!

Chocolate Chip Blondies

From: Taste of Home

Ingredients:
1 1/2 cups packed brown sugar
1/2 cup melted butter
2 eggs, beaten
1 tsp vanilla extract
1 1/2 cups AP flour
1/2 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips

In a large bowl, combine brown sugar, butter, eggs, and vanilla just until blended. Combine flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 13x9 baking pan. Bake at 350 degrees for 18-20 minutes or until done. Cool and then cut.

Verdict:
Thumbs up! A big thumbs up. I made this one day just because I had all the ingredients on hand... I ended up making it six more times over the next two weeks, and one of those was a request from Stephen as his birthday cake! I do cook mine longer than the recipe calls for - about 25 minutes usually, so just keep an eye on it. I highly recommend you try this EASY recipe!