So, as many of you know, my oven broke last Thursday and I was devastated.
I mean, my oven is my everything. I think I’ve made like, three no-bake things on this blog. Obviously having a working oven is standard.
And when it died, I literally had a nervous breakdown. Like, begged my mom like I’ve never begged before to PLEASE call an appliance repairman and have them rushed out here, ASAP, to fix the problem.
The best she could do was Wednesday. And that was an electrician to relight the pilot light if that was the only problem.
So basically, I drowned my sorrows in fruity martinis and spiked root beers Thursday night and watched “Too Cute Puppies” on TV and cried at the cuteness overload.
Before bed, I decided to check my oven–one last time!-just in case magic existed and it randomly decided to zombify and come back from the dead. No such luck. Zombie apocalypse: Appliance Edition would NOT begin in my kitchen. Sorry, kids.
The next morning, I struggled to find no-bake desserts because I only had one thing on the brain: Root Beer Float Bars. Taking that yummy root beer flavor and somehow imparting in a creaminess into something other than these amazing cupcakes or a standard root beer float.
But how was I supposed to cook bars being a woefully ovenless lush? Sunlight? Stovetop? MAGIC?!
Indeed. It was the latter.
Because upon returning from a nice, long walk with Mannie, lo and behold, a large white APPLIANCE REPAIR van sat in my driveway! I pretty much fainted at the sight, died, went to heaven, and rushed inside to preheat my new & improved oven baby.
And shortly thereafter, these bars were created! (how come I feel like I’m a weirdo parent telling the story of how their kid was born?)
Seriously, you need to make these. They’re too amazing for words! And they are the perfect post-traumatic-stress treat. I mean, who doesn’t like root beer floats?! (People who don’t use ovens–psssh).
Soooooo.. you making these yet?
1 box white cake mix
1/2 cup oil
2 tsp root beer concentrate (in the baking aisle near the extracts)
1/2 cup white chocolate chips
Root Beer Frosting (recipe & ingredients follow)
Root beer barrel candies
1. Preheat your oven to 350 degrees F. Liberally grease a 13×9 inch baking pan with cooking spray and set aside.
2. In a large bowl, combine the cake mix, eggs, oil and root beer concentrate with a wooden spoon until blended–dough will be soft yet thick. Stir in the white chocolate chips to blend.
3. Press the mixture evenly into the prepared pan using greased hands or a greased rubber spatula. Bake for approx. 15 minutes or until golden around the edges and set. Do not overbake. Allow to cool completely in the pan before frosting.
2/3 cup butter, softened
1 tsp root beer concentrate
1 tsp vanilla extract
2-3 Tbsp milk
About 3 cups powdered sugar
1. In the bowl of a stand mixer, beat together the softened butter and extracts together until blended and creamy. Gradually add powdered sugar, about a cup at a time, until frosting is light and fluffy. Add the milk if the frosting becomes too thick.
2. Spread the icing onto the cooled bars and top with the vanilla sugar. Place the frosted bars in the fridge to set the icing, about an hour, before cutting into squares.
3. Top slices with unwrapped root beer barrel candies and serve. Store leftovers airtight either in the fridge or at room temperature, for about a day.
I hope you have a great Monday!!