Biscoff White Chocolate Gooey Bars

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable!Okay, let me apologize in advance for doing this to you guys.

I am so sorry.

These bars are worth apologizing for. To your family, to your friends, to your thighs. To any semblance of willpower you have left in your ever-loving souls.

These bars are that good.

I mean, I don’t need to apologize to myself for anything because I have no shame. I’m not eating for a bikini body, I’m not eating to nab a man, I’m not posing on the cover of Shape anytime soon (unless they want a chubby, tattooed girl then heeyyyy!). I’m not even on any shred of a diet. I’m on the anti-diet. The eat-everything-in-sight-especially-if-they’re-Doritos-diet. So if you’re a curvy, food-loving non-dieter like me, you won’t have anything to apologize for.

But if you eat quinoa salads on the reg, the cashiers at Whole Foods know you by name and you regularly pick up a 5-pound weight (that isn’t a cake – JUST CLARIFYING), then you probably will hate me for the duration of this post because I’m about to tell you that these Biscoff White Chocolate Gooey Bars are a MUST MAKE. Absolutely, 100% necessary in your diet.

If you haven’t had it, Biscoff is both a cookie and a cookie butter spread. If you’ve flown Delta, you should be familiar with them – they are the packages of cookies that Delta attendants hand out. You know, the spicy, crunchy cookies with their dark amber color and addictive qualities? Well, they make those cookies into a spread which has the consistency of peanut butter but tastes like those cookies ground up. I’ll wait while you find a napkin to simultaneously groan into and wipe the drool.

Back? Cool. So anyway, I put Biscoff spread into these gooey bars which was kinda genius on my part, and I don’t consider myself a genius by any means. Watching Kardashians will do that to your brain. It’s like my frontal lobe is on a constant loop of Kylie Jenner’s mouth saying “liiiiiiterally” in really slow motion.

ANYWAY, you bake up your gooey bar filling and add in Biscoff because you’re a genius like me. And then you pour that goodness over an easy cake mix base and white chocolate chips. Bake it until it’s golden and just about set – a little wiggly jiggly is okay – and then cool it completely (this is imperative!) before cutting into squares.

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable!I know that cooling it is really hard, but trust me – you’ll have a gloopy mess on your hands if you don’t. And doesn’t waiting make the heart grow fonder? Or something? Whatever.

So yeah. If you’re on a diet, I advise you to eat with a side of caution. And if you’re not on a diet, cheers!

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable!

Biscoff White Chocolate Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Biscoff White Chocolate Gooey Bars are incredible! Rich, spicy, sweet and gooey with bursts of white chocolate. So easy, too!
Ingredients
  • FOR CRUST:
  • 1 box yellow cake mix
  • 1 stick (1/2 cup) butter, melted
  • 1 egg
  • FOR FILLING:
  • 1 (8 oz) pkg cream cheese, at room temperature
  • ⅔ cup Biscoff spread (the smooth kind)
  • 3 eggs
  • 1 stick (1/2 cup) butter, melted
  • 1 (16 oz) box powdered sugar
  • 1 cup white chocolate chips
  • Additional powdered sugar, for dusting over bars
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, melted butter and egg until a soft dough forms. Press evenly into the prepared pan. Sprinkle with the white chocolate chips.
  3. Wipe out the bowl and add in the cream cheese. Beat until smooth, about 1 minute. Add in the Biscoff spread and beat to combine. Add in the eggs and melted butter, mixing carefully. Lastly, add in the powdered sugar until thick and combined.
  4. Pour the filling mixture evenly over the base and bake for approx. 35-40 minutes or until the center is just about set and the bars are only slightly jiggly. They shouldn't be sloshing around in the pan, but a little jiggle is okay. Cool completely, then refrigerate for AT LEAST 2 hours, preferably overnight, before cutting into bars. Dust with powdered sugar before serving.

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable!SO unapologetically GOOEY. I love the sweetness from the white chocolate, but these would also be amazing with chocolate chips!

Be sure to PIN this recipe to your favorite board to save it for later!

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable! Have a super sweet day!

xo, Hayley

 

Orange Bars

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! Y’ALL.

These Orange Bars are my new favorite thing. Like ever. Or at least until I make something new 🙂

Remember a couple of weeks ago when I posted my Best-Ever Lemon Bars? This is the same recipe but made with bright & juicy oranges instead of lemons. The oranges add such a great hint of sweetness and freshness to these soft, zesty bars. And most importantly, they’re so easy to make!

For this post, I’m partnering with one of my favorite cooking brands, OXO for their line of Glass Bakeware and Food Storage. This line is awesome, you guys!

OXO Glassware SetThe Glass Bakeware and SNAP Glass Food Storage lines are made with thermal shock-resistant borosilicate glass, which means the bakeware can go from the freezer to the oven or the microwave without cracking. Both the Glass Bakeware and the SNAP Glass Food Storage can withstand up to 250 degrees F of temperature change. Love that!

Here’s what I love about the Glass Bakeware: It has raised, slosh-proof lids which makes transportation a breeze and it doesn’t crush the goodies inside… this is great for me since I’m always transporting treats and am so worried everything will get squashed. It also has wide handles which makes it easy to take out of the oven, and easy-to-read markings on the container.

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! And the SNAP Glass Food Storage is awesome, too! The storage is stackable and nestable which saves on space, the lids are microwave-safe, and they have a leak-proof seal. You can also interchange the glass food storage lids with the plastic line as well.

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! Perfect for say, bringing a couple of these bars with you to work?

Now can you please make these? You can thank me later!

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe!

5.0 from 1 reviews
Orange Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Orange Bars are so gooey, bright and refreshing! A great twist on the classic lemon bar.
Ingredients
  • FOR THE CRUST:
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 sticks (1 cup) butter, cubed (I used salted, but you can use unsalted)
  • FOR THE FILLING:
  • 1 & ½ cups sugar
  • ¼ cup all-purpose flour
  • 4 eggs
  • ⅔ cup fresh orange juice
  • Zest of 2 oranges
  • Powdered sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees F. Line a 13x9" baking pan with foil and spray the foil with cooking spray; set aside.
  2. In a large bowl, combine the flour and sugar. Cut in the cubed butter with a pastry blender or two forks until the mixture forms coarse, moist crumbs. You'll know it's ready when you grab a fistful and it holds together. Spread the mixture into an even layer into the prepared baking pan. Bake for approx. 7 minutes. Remove from oven and keep oven on.
  3. While crust bakes, make your filling. In a large bowl, whisk together the sugar and flour until no clumps remain. Add in the eggs, orange juice and orange zest and whisk vigorously to combine, until smooth. Pour the filling mixture over the crust and bake for approx. 20 minutes or until set. Cool completely, then refrigerate for about 2 hours or until set. Dust with powdered sugar before serving.

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! Click here for more info on this 14 Piece Glass Bake, Serve & Store Set from OXO!

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, this post was sponsored by OXO. All opinions are 100% my own. Thank you for supporting the brands who help keep The Domestic Rebel alive! 

Ultra Fudgy German Chocolate Brownies

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! If you look up ‘fudgy’ in the dictionary, these brownies would come up for sure.

I only had tried German Chocolate Cake in college. I suppose my family is incredibly boring in our cake choices and we only ever had chocolate or Funfetti to choose from. When I grew up, it was like a whole new playing field with cake flavors. I know this sounds like I lived in a bunker, knowing only the sprinkles in the Funfetti mix, but I promise I was a member of society, albeit an awkward teenager at that time.

When I had it, I served it for my Food & Culture college class when I was presenting on Germany. I mistakenly thought German Chocolate Cake had to come from Germany. Um, HELLO. But little did I realize that it isn’t German at all. I’m more German than German Chocolate Cake, and I’m barely German. It’s actually very un-German.

Instead, I should have served Black Forest Cake which is German. Although I did give the class braunschwieger. If you don’t know what that is, consider yourself lucky… unless you like hot dogs, because it honestly tastes like hot dogs. My grandma used to give it to me all the time on saltine crackers and I gobbled it up. If I’d known it was liver, I would have balked… but call it ‘hot dogs’ and any kid would flip.

Unless you’re one of those kids who eats like, beet puree. Then I simply don’t trust you.

But the fact that German Chocolate Cake is an imposter didn’t halt my love for it. There’s something so intoxicating & delicious about that gooey coconut pecan frosting paired with the chocolaty cake. That’s precisely what gave me the inspiration for these Ultra Fudgy German Chocolate Brownies. They’re the fudgiest little suckers you’ll ever eat short of eating actual fudge, and they are topped with a glorious coconut pecan frosting that could honestly just be eaten with a spoon.

The brownies start with my Best-Ever Fudge Brownies recipe which produces really thick, ultra chewy brownies packed with chocolate flavor. In fact, there is a full pound of chocolate in the brownie recipe. I meeeeeann..

Then you top them with that coconut pecan goodness. It starts with some sugar, butter, evaporated milk and egg yolks which are boiled and stirred for exactly 12 minutes. Don’t ask me why; it’s just the nature of the beast and no one questions beasts. Like why Two and a Half Men is still on the air and why tourist men wear socks with sandals, some things we’ll never know… including why it takes precisely 12 minutes to complete. How’s that for your scientific answer?

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Once the frosting is done, stir in some pecans and coconut – necessary add-ins for the traditional frosting. Then spread the whole mishegas on top of the brownies, cover it up with plastic wrap, and refrigerate it for a couple hours to set. Once it’s all settled, cut it into bars and eat that goodness up as if your life depends on it!

By the way, I got an A for my Germany presentation, but I’m giving myself an A+ for these brownies.

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie!

5.0 from 1 reviews
Ultra Fudgy German Chocolate Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
These ultra fudgy, super chocolaty German Chocolate Brownies combine classic cake flavors with an easy brownie recipe!
Ingredients
  • FOR BROWNIES:
  • 1 & ¼ cups butter, cubed
  • 12 oz semi-sweet chocolate bars, roughly chopped
  • 4 oz bittersweet chocolate, roughly chopped
  • 3 cups sugar
  • 5 eggs
  • 1 Tbsp vanilla
  • 2 & ¼ cups all-purpose flour
  • 1 tsp instant espresso powder
  • Pinch salt
  • FOR COCONUT PECAN FROSTING:
  • 2 cups evaporated milk
  • 2 cups sugar
  • 5 egg yolks
  • 2 sticks (1 cup) butter, cubed
  • 1 Tbsp vanilla extract
  • 1 cup chopped pecans
  • 2 cups shredded coconut
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the edges of the foil over the sides of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large microwaveable bowl, melt together the cubed butter, semi-sweet chocolate & bittersweet chocolate on HIGH for 45 seconds. Stir, then heat for another 25-30 seconds or until melted and glossy. Set aside.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla until pale yellow and fluffy, about 1 minute. Pour in the chocolate mixture and mix to combine. Add in the flour, espresso and salt and beat until a soft batter has formed. Pour the batter into the prepared pan and spread in an even layer; batter will be thick.
  4. Bake for approx. 37-45 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. While brownies cool, make your frosting. In a large saucepot, bring together the evaporated milk, sugar, egg yolks, cubed butter, and vanilla over medium heat until melted. Bring the mixture to a bubble/boil and, stirring constantly, boil for 12 minutes exactly or until thickened. Remove from heat after 12 minutes and stir in the coconut and chopped pecans. Cool for about 15 minutes.
  6. Spread the frosting evenly over the brownie layer. Cover with plastic wrap and refrigerate for about 2 hours or until set. The pan will weigh approximately 4584 pounds; this is normal. Cut into squares and serve.

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Fudgy, chocolaty and dense with that lusciously gooey coconut pecan frosting on top… there’s nothing these brownies can’t do!

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Have a super sweet day!

xo, Hayley

 

 

 

 

The Best Homemade Lemon Bars

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar! These Homemade Lemon Bars are absolutely divine. Buttery shortbread crust topped with a thick, glossy and sweet lemon filling. Finished off with powdered sugar, it’s simple, perfect, and classic.

It took me a long while to perfect these bars, to be honest. There are some things that I can do that are really challenging to others but super simple to me, like learning a new language or pulling off a tutu (truth). But there are other things that are totally brainless that I cannot seem to master, baking potatoes to perfection and a bumpless ponytail, to name a few.

And of course, lemon bars. Before today.

These bars are super easy and come together in minutes! And they’re so buttery, gooey and lemony – essential for any respectable lemon bar!

First, you whip up your shortbread crust. Cut some butter into a mixture of flour and a little sugar. This takes a little bit of time, so ponder your existence on this little grain of sand we call Earth or, you know, thumb through the latest Us Weekly. I’ll let you guess which one I did.

Once the mixture resembles coarse crumbs, press it into a foil-lined and lightly greased 13×9″ baking pan. Bake it off for a few minutes and while it bakes, make your filling (aka, the best part of this existence on this little grain of sand we call Earth).

For the filling, you’ll whisk together some eggs, sugar (lots!), lemon juice, lemon zest, and a teensy bit of flour which helps thicken it and hold the whole shebang together. Whisk it until it’s super smooth, then pour it over the par-baked crust, throw it back into the oven, and bake it up for a good 20 minutes. Once it’s baked & cooled, pop it in the fridge to set for about 2 hours. This gives everything time to settle and form into perfectly cut gooey lemon bars. But if you absolutely can’t wait, just let it come to room temperature after baking before cutting into bars. I won’t tell.

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar! And yeah. That’s it. Super simple, straightforward, and oh so delicious. Novice bakers and experts alike will appreciate this fantastic, classic recipe. And then we’ll all collectively agree that this is one of the best parts of living on Earth.

Enjoy!

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar!

The Best Homemade Lemon Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Classic, Homemade Lemon Bars are absolutely divine! Buttery shortbread is topped with a gooey, glossy lemon filling that's to-die for. Recipes don't get easier or more delicious than this!
Ingredients
  • FOR CRUST:
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • ¼ tsp salt
  • 2 sticks (1 cup) butter, cut into cubes
  • FOR FILLING:
  • 1 & ½ cups sugar
  • ¼ cup all-purpose flour
  • 4 eggs
  • ⅔ cup freshly squeezed lemon juice (from about 5 medium lemons)
  • Zest of 2 lemons
  • Powdered sugar, for dusting on finished bars
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
  2. In a large bowl, stir together the flour, sugar and salt. Cut in the butter cubes with a pastry blender or two forks until coarse crumbs form. To test if it's done, grab a fistful of the crust dough; if it holds together in one piece, it's done.
  3. Pour the crust into the prepared pan and pat it into an even layer. Bake for approx. 7-8 minutes or until lightly golden brown.
  4. While the crust bakes, make your filling. In another medium bowl, whisk together the flour and sugar together. Whisk it really well so all those clumps of flour are broken up. Alternatively, you may sift the flour into the sugar mixture. Add in the eggs, lemon juice and lemon zest and stir to combine. Pour the mixture over the crust.
  5. Bake for approx. 20 minutes or until the center is just about set and only very slightly jiggly. Do not over bake! Cool to room temperature, then refrigerate for at least 2 hours to set. Dust with powdered sugar before serving.

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar! Gooey, supremely lemony and perfect, these bars are a classic for a reason!

These Homemade Lemon Bars truly are THE BEST! Classic, perfect and EASY with a bright, fresh lemon flavor in one gooey, buttery bar! Have a super sweet day!

xo, Hayley

 

Triple Chocolate Nutella Brownies

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!Oh yeah. These Triple Chocolate Nutella Brownies are kind of the mac daddy of all brownies. Just sayin’.

So I’m on a chocolate baking kick.

I realize – maybe incorrectly? – that I don’t have a ton of chocolate recipes on my blog. I have no valid excuse for this, except for that I am a terrible food blogger and you should leave my site immediately. KIDDING. Don’t do that. I have brownies!

It’s probably because I’m not the biggest chocolate fan in the world. I KNOW. Somewhere, a chocoholic is rolling around in their grave at the idea of a dessert food blogger not liking a key component in most desserts. Even dead people think I’m terrible.

And I realize that while this is my blog and my personal haven in the crazy, crumbling world around me, that this isn’t a Hayley show and I’m honestly glad it isn’t. If it were, you’d be seeing a lot more pictures of McDonald’s cheeseburger value meals and Midori Sours in Tupperware cups. Just keeping it real… except not, because in real life I am gross and eat Cheetos like they’re going out of style. Someone call Britney Spears; I need a Cheeto intervention.

So I’m trying to change some things up for your gorgeous, loyal, fantabulous readers of mine. I want my upcoming recipes to be every bit as decadent, sinfully delicious and indulgent as y’all deserve, but still super approachable and easy. And of course, a lot more chocolaty. Unless you don’t like chocolate, in which case, I have plenty of recipes for you folks, too!

So let’s talk about these gorgeous Triple Chocolate Nutella Brownies. They are kind of outrageous in a good way, not in an Aunt-Milly-Is-Drunk-Again way. As you can clearly see in the photos, they are ultra fudgy – I mean, if you look up the definition of ‘fudgy’, you would clearly see this picture. Not to be confused with ‘pudgy’, where you’d see me and Bobby Hill’s picture. Keepin’ it real.

They’re fudgy because they have three (!!) kinds of chocolate in them. Let me count the ways – there’s chocolate chips, there’s cocoa powder, and there’s Nutella, which is what makes regular brownies launch into orbit. You mix that mishegas up with some butter, eggs, flour and some instant espresso powder and voila! Brownie goodness.

A little note about the espresso powder – I don’t want to say it’s essential in this recipe, but it’s pretty damn essential in this recipe. Just like getting churros at Disneyland or throwing the yellow gummy bears out, it’s pretty important. Not telling you how to live your life or anything, but kind of am.

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!The espresso powder totally elevates the rich chocolaty goodness and enhances it tremendously. It doesn’t taste coffee-like or even mocha-ish; it just really amps up that depth of flavor. If you want a mocha-y flavor, simply add more espresso powder. I’d say a Tablespoon or so would give it a great coffee kick. Otherwise, the simple teaspoon I add is just right to giving these brownies that amazing boost.

So. Are we ready to dive right in?!

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!*adapted from here

5.0 from 1 reviews
Triple Chocolate Nutella Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These Triple Chocolate Nutella Brownies are INCREDIBLE! Ultra fudgy, super chocolaty and PERFECT.
Ingredients
  • 1 (12 oz) bag semi-sweet chocolate chips
  • 1 & ½ sticks salted butter (you may use unsalted butter, but add ½ tsp salt), cubed
  • 1 cup sugar
  • 3 eggs + 1 egg yolk
  • ⅓ cup Nutella
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp espresso powder (or more if you prefer a mocha flavor)
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" or 9x9" square pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray. Set aside.
  2. In a large microwaveable bowl, melt the chocolate chips and butter together on HIGH power for 45 seconds. Stir, then microwave for another 25 seconds. Stir again until any large chocolate pieces are broken up and the butter is melted and everything is smooth. Set aside to cool for about 5-10 minutes.
  3. Add in the sugar and stir to combine. Add in the eggs and yolk, as well as the Nutella and vanilla, stirring well. Lastly, add in the flour, cocoa powder and espresso powder and salt, if you're not using salted butter. Stir until a soft batter has formed.
  4. Spread the batter evenly into the prepared pan and bake for approx. 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Try not to over bake as these are intended to be fudgy and will continue to set up as they cool. Cool completely before cutting into squares.

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate!Rich, decadent, indulgent and oh so chocolaty, these brownies are perfect for any chocoholic!

Want to make it quadruple chocolate? Throw in some chocolate chips or white chips! Want to add some texture? Toss in some chopped nuts!

These Triple Chocolate Nutella Brownies are SO EASY! They come together in minutes, are only one-bowl, and produce an ultra moist, super fudgy, incredibly rich and fudgy brownie bursting with three kinds of chocolate! Have a super sweet day!

xo, Hayley

 

Reese’s Peanut Butter Chocolate Gooey Bars

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! If you’re looking for something ultra gooey, these Reese’s Peanut Butter Chocolate Gooey Bars are IT.

So a couple of days ago, I went to Disneyland with my sister. We flew down to LA (thankfully it was only an hour flight!) and I picked up my usual travel requirement: an US Weekly magazine. I know, I know, I should be reading Russian literature or something far more thought-provoking and advanced, but I cannot help it. I NEED TO KNOW WHAT THE STARS ARE DOING.

Anyway, US Weekly has a column called “25 things you didn’t know about me” so I figured I would do that in this post because A) I’m currently experiencing writer’s block and B) because apparently I think you guys care about 25 random facts about me. Just humor me, okay? And leave in the comments some random facts about YOU! I love random facts. Like a lot.

  1. My hair has been every color of the rainbow. Even the ugly colors. My favorite hair color, however, is my current platinum blonde.
  2. I refuse to eat pork chops. I loathe them.
  3. I’m obsessed with potato chips. My favorite are Doritos.
  4. I’ve only been stung by a bee once. It was in the second grade. I called home and my dad came to pick me up. We then went to the dump, for reasons unknown, where ironically there were a ton of bees.
  5. One of my dreams is to open up a dog sanctuary/rescue.
  6. I have two rescue dogs – Mannie, a 3-legged Border Collie, and Jack, a Yorkie/Norfolk Terrier. I love them both dearly!
  7. I am deathly afraid of heights. Like, even walking on the second floor of the mall makes me a little queasy.
  8. I was an English literature major.
  9. My alcoholic drink of choice is a Midori Sour.
  10. My non-alcoholic drink of choice is unsweetened black iced tea.
  11. I have over twenty tattoos. All but one are on my legs.
  12. My least favorite fruit is blackberries.
  13. I am pretty much the textbook definition of an Aquarius.
  14. If I could live anywhere, I’d choose to live on the Upper West Side of Manhattan.
  15. And if I could have any car in the world, I’d choose to keep my Honda Civic. I love her!
  16. My favorite color is bubblegum pink… but I typically wear only black.
  17. Cupcakes are probably my least favorite dessert. This is probably because I’m not a huge frosting fan!
  18. I am obsessed with magazines. Sometimes I’ll bring old already-read issues with me to doctor’s/dentist’s offices so I can switch them out with issues I haven’t read. My favorites (which is honestly like picking your favorite kid) are Glamour, Cosmopolitan, Real Simple, and Woman’s Day.
  19. I only wear dresses or leggings. I have one pair of jeans and I never wear them.
  20. I don’t typically eat red meat. And if it weren’t for turkey and seafood, I would probably become a vegetarian.
  21. Soup is one of my favorite meals. I love pretty much all kinds – split pea, chicken tortilla, chicken & dumplings, corn chowder, French onion…
  22. Betsey Johnson is my favorite designer. I met her once and she is incredibly sweet and fun in person. We’re basically BFFs.
  23. When I was a little girl, I wanted to become an author. Now my dream is coming true and I cannot wait to hold my cookbook in my hands! August 2016!!
  24. Gerbera daisies and roses are my favorite flowers.
  25. And soft Red Vines are my favorite candy!!

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! See? Aren’t you glad you know all this about me? *sarcasm* I promise I’ll be back with my regular shenanigans next time. BUT (!) please promise me you’ll make these Gooey Bars? They are incredible.

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress!

5.0 from 1 reviews
Reese's Peanut Butter Chocolate Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Reese's Peanut Butter Chocolate Gooey Bars are perfect for any chocolate-peanut butter lover! Rich, gooey, chewy and loaded with peanut butter flavor, they're the ultimate!
Ingredients
  • 1 box chocolate fudge cake mix
  • 2 sticks butter, divided & melted
  • 4 eggs
  • 1 (8 oz) pkg cream cheese, softened
  • ¾ cup Reese's Peanut Butter Chocolate Spread (similar to peanut butter or Nutella, and found where the peanut butter is in the grocery store)
  • 1 (8 oz) pkg Reese's Minis
  • 1 (16 oz) box powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, one (1) stick of melted butter and one (1) egg, stirring with a rubber spatula until combined and thick. Press the mixture into the prepared pan in an even layer. Sprinkle the layer with the Reese's Minis.
  3. Wipe out the bowl and add in the cream cheese and Reese's chocolate spread. Using an electric mixer, beat for about 30 seconds - 1 minute or until combined. Add in the eggs, one at a time, beating well after each addition. Add in the remaining stick of melted butter, beating well. Lastly, add in the powdered sugar all at once, beating until incorporated.
  4. Pour the mixture over the crust layer. The pan will weigh about one ton. Pop the pan in the oven and bake for approx. 35-40 minutes or until the center is just about set and only slightly jiggly. It's okay if it jiggles a little bit; do NOT over bake! Allow the bars to cool completely, then refrigerate for about 2 hours or until chilled before cutting into squares.
  5. Dust the tops with powdered sugar, if desired. Store leftovers in the fridge.

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! Gooey, chewy, and loaded with chocolate and peanut butter flavor, these Reese’s Gooey Bars are outrageously awesome!

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress! Have a super sweet day!

xo, Hayley

 

Fudgy Lemon Brownies

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! Reasons How There Is An Old Woman Who Lives In My Body:

I have debilitating sciatica problems. This usually results in me limping around the house, clutching onto furniture for support and exclaiming, “My hips!” dramatically.

I go to bed at the ripe night-owl time of 8:30pm.

And wake up nice and early at 6am.

(Okay, the last one mostly has to do with the fact that my tiny dog Jack tap-dances on my bladder until I wake up, but if he didn’t, I would probably wake up around the ripe ol’ time of 6:30.)

I like pudding.

I try to avoid exercising as much as possible. See ‘sciatica problems’ and screaming ‘my hips!’.

I would wear muumuus if I could find muumuus.

I’d prefer to stay in on a Friday and Saturday night watching my stories than go out on the town.

And that’s about it. I suppose the old woman who lives in my soul is pretty cool. I don’t mind her – I’m not about that partying lifestyle, and I’m really serious about the muumuus. Maybe that’s why I wear dresses every day – they mimic that muumuu comfort.

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! ANYWHO. Can we talk about my ageless love of these Fudgy Lemon Brownies?! They are phenomenal. Super fudgy, moist, chewy and totally brownie-like but with a glorious, bright & tart lemon twist. And unlike regular brownies, these bad boys have a thick and smooth lemon glaze on top which sends them over the top and outta this world.

Whether you’re a party animal, a night owl, an early bird or an old woman in a 25-year old’s body, you’ll love these!

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! *adapted from here

5.0 from 2 reviews
Fudgy Lemon Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Glazed Fudgy Lemon Brownies are incredible! Soft, chewy, moist, fudgy and packed with fresh lemon flavor!
Ingredients
  • ⅔ cup butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 4 Tbsp fresh lemon juice
  • Zest of two lemons
  • ½ tsp salt
  • 1 & ¼ cups all-purpose flour
  • FOR GLAZE:
  • 1 cup powdered sugar
  • 2-3 Tbsp fresh lemon juice
  • Zest of one lemon
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8 or 9x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined - do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
  3. Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
  4. Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie!

These bars are so good! They almost remind me of lemon shortbread bars but with a fudgy, chewy brownie texture. So phenomenal!

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! Have a sweet day!

xo, Hayley

 

Salted Nutella Caramel Butter Bars

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Today’s recipe is so easy, you’ll flip.

There are a lot of things on my blog that I’ve only made once or twice. Not that I didn’t like them in the first place, just that I found I liked other things better. This recipe, however, I’ve made multiple times. Usually once a month. Sometimes twice a month, if I’m feeling frisky. And every. single. time it tastes even better than the last time.

Well, let me clarify a smidge.

I’ve made my Salted Caramel Butter Bars multiple times. This instance was the first time I’ve made Nutella Caramel Butter Bars, but it will not be the last!

There’s something so incredibly heavenly about combining thick, rich, decadent Nutella and sweet, buttery salted caramel together. Combine them with a buttery shortbread base and some chocolate chips for good measure, and voila – you have these glorious bars!

In fact, I can think back to the exact moment I first tried Nutella. I was a sophomore in high school and sitting in my French class. We did well on a test so we got to have a French food party – which we can all agree is ten times better than conjugating verbs.

My teacher made homemade crepes which I’d never had before, either. Then she broke out the jar of Nutella and everyone kind of said, “Nut-what?” At that time, no one had really heard of Nutella, so we were all intrigued by this chocolate spread.

Now when it comes to food at parties, I’m kind of obnoxious. And by ‘kind of’, I mean very. I hate being in the middle or last in line to get food. Inevitably I get behind the slowest people ever, or the people who take more than two helpings of anything, leaving crumbs behind before everyone’s gotten some. In fact, I have to be first or second in line in order to avoid having a mild panic attack.

Weird, I know.

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!So I hovered over my seat waiting impatiently while madamoiselle made crepes and finally said we could form a line. I lept out of my seat to stand in line before anyone else had even registered what she said. And that’s how I was the first person in French class to try Nutella.

Well. Maybe.

ANYWAY. Now I love the stuff in moderation and enjoy using it in my desserts. It fits perfectly in these buttery bars, and I think you’ll agree!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!*adapted from my Salted Caramel Butter Bars recipe

Salted Nutella Caramel Butter Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Salted Nutella Caramel Butter Bars are a wonder! Layers of buttery shortbread sandwiches a thick layer of fudgy Nutella and rich caramel. Then the whole shebang is sprinkled with sea salt for a perfectly salty finish. You'll love these bars!
Ingredients
  • 4 sticks butter (1 pound), softened
  • 1 cup sugar
  • 1 & ½ cups powdered sugar
  • 1 Tbsp vanilla
  • 4 cups all-purpose flour
  • 1 jar caramel sauce (like you'd buy for a sundae)
  • 1 jar Nutella (or any other chocolate hazelnut spread)
  • 1 cup semi-sweet chocolate chips
  • Sea salt, for sprinkling on top
Instructions
  1. Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray. Set aside.
  2. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 2 minutes. Beat in the powdered sugar and vanilla until smooth. Lastly, add in the flour, one cup at a time, until combined and soft. Stir in the chocolate chips.
  3. Spread HALF of the mixture into the bottom of the pan, pressing into an even layer. Bake for approximately 15 minutes. Remove from oven, but keep oven on.
  4. Once the crust is golden, pour the salted caramel sauce evenly over the crust. In a small microwaveable bowl, add the Nutella and microwave for about 20 seconds or until pourable. Pour the Nutella over the caramel layer evenly. Using your fingers, break apart the remaining dough over the top of the Nutella layer, trying to cover as much of the Nutella and caramel as you can. Sprinkle the top liberally with sea salt. (NOTE: if you're using a salted caramel sauce, use less sea salt on top).
  5. Bake for approx. 25-35 minutes or until the top is light golden brown and the center is just about set - a slight jiggle is okay. Let the bars cool completely before cutting into squares. I highly recommend letting them set overnight.

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Buttery, gooey, chocolaty and layered with decadent caramel, these bars are so heavenly & sweet!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY! Have a super sweet day!

xo, Hayley

Brown Butter Espresso M&M Blondies

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe! So I just did my taxes.

Actually, I had an accountant do my taxes because even double-digit multiplication proves to be too much for me.

And I’m sad to report that I owe money this year.

WHYYY does the IRS cramp my style?

It’s like they don’t want me to spend my hard earned money on clothes, purses and deep tissue massages. The IRS – the land of the unfashionable stiff necked people.

Anyway, it’s fine that I owe. I mean, I’d rather owe and pay it than not pay it and be a criminal by the time I’m 26. Tax evasion isn’t a good look. Well, unless you’re Theresa from the Real Housewives of New Jersey, who only served a hot minute in prison and now has her own TV show and book deal. So I guess tax evasion isn’t so bad?

Don’t worry. I’m only joking. Kind of.

Something I won’t be evading is this pan of Brown Butter Espresso M&M Blondies. They are spectacular, people. Sweet, salty, and bursting with rich, warm, aromatic vanilla and espresso powder. To make ’em extra special and gourmet, I sprinkled coarse sea salt on top just before baking to give them a wonderful crunch and salty bite. You could totally omit this if you’d like – but who denies a little extra flavor, am I right?

First y’all need to brown your butter. This is crucial if you want to call these Brown Butter Blondies. Browning your butter imparts such amazing flavor into these blondies- adding a wonderful warmth and nuttiness. Just be sure to watch your butter like a hawk, because it can go from gorgeously amber to hideously burnt in a matter of seconds. Trust.

Brown your butter all nice like, then let it cool for a sec. Once it’s cooled down a little, stir in your brown sugar. I used dark brown sugar because I wanted a really deep flavor, but light works too! Then stir in your eggs, a healthy helping of vanilla extract, some baking soda & flour, and of course – your espresso powder!

Espresso powder can be found near the coffee in most grocery stores. I use a brand called Medaglia D’Oro which has wonderful flavor. In this recipe I added two Tablespoons – but you can add more or less to suit your taste. I found that two Tablespoons was just right – not super coffee-like, but had a nice jolt.

And lastly – duh. M&M’s! I used mini M&M’s because they cover more surface area and I personally don’t like large chunks to chew through. I’ve actually never been a super fan of chunky food. Call me crazy, I already know it.

Throw on the sea salt – be liberal! Liberate yoself. Bake it until it’s nice and golden and then EAT. Please, for the love of Pete, EAT.

If the IRS accepted these blondies as a form of payment, honey, they’d be paying me!

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe!

Brown Butter Espresso M&M Blondies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Brown Butter Espresso M&M Blondies are incredible! Rich, with wonderful deep espresso flavor, gooey chocolate M&M's and sea salt on top. A perfect sweet & salty treat!
Ingredients
  • 1 cup (2 sticks) butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 Tbsp espresso powder (more or less to suit your taste)
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 & ½ cups miniature M&M's candies
  • 1-2 Tbsp sea salt, for sprinkling on top (more or less to suit your salty preferences)
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 13x9" baking pan with cooking spray. Set aside.
  2. In a large saucepan, melt the butter over medium heat. Once melted, stir it around occasionally, watching it constantly, as it deepens and darkens in color. The mixture will bubble up, then start to look foamy, but keep stirring and checking it until it's nutty and fragrant and a deep amber color. Once achieved, immediately remove it from the heat and cool it for about 10 minutes.
  3. Stir in the brown sugar until combined, then the eggs and vanilla. Stir in the espresso powder, followed by the baking soda and flour until a soft batter has formed. Stir in the M&M's candies.
  4. Spread the batter into the prepared pan and sprinkle evenly with the sea salt. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely before serving.

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe! These are a sweet and salty lover’s DREAM come true! I ate mine with a big cup of coffee and I highly recommend you do the same!

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe! Have a super sweet day!

xo, Hayley

Cinnamon Roll Cheesecake Bars

These Cinnamon Roll Cheesecake Bars definitely qualify as breakfast! This EASY recipe tastes just like gooey cinnamon rolls but in a creamy cheesecake bar!You guys. I can’t even with these bars!

So lately I’ve been on a cinnamon roll kick. This is probably because I never make cinnamon rolls because when I do, I promptly make it a one-woman race to see how many I can eat in a single sitting. Not surprisingly, I always win. Also not surprisingly, all the cinnamon rolls are gone.

In my head, I’ve been plotting and planning different cinnamon roll-esque recipes to share with you guys. One was the recipe for these Cinnamon Roll Cheesecake Bars, the ones you see here. The other was for a cinnamon roll bundt cake which, it turns out, defied all laws of gravity and stayed inside the confines of the pan forever and ever.

I literally had to chisel it out with a knife and a spatula, contorting the pan around my body in ways no pan should be contorted, until it finally released and the bottom half plopped onto the counter all lame-like and pathetic.

I then had to exercise all of my muscle in order to pry the top half out of the pan. This resulted in me just giving up and soaking the pan in water for three days.

But luckily, these cheesecake bars were a screaming success. They are based off of my Perfect Cheesecake Bars, which, in my humble opinion, are totally the best. They’re creamy, light, fluffy and packed with flavor, and they’re basically foolproof. No scary springform pans. No frightening water baths. I mean, what’s up with water baths anyway? I don’t want to bathe my food period. I don’t even take baths, and I don’t want my food to get better treatment than I do. So yeah, no water baths. No spas or saunas either.

Here’s what goes down:

Prepare your cheesecake. Beat the living daylights out of some softened cream cheese with some sugar. Add in the eggs, one at a time, and then the vanilla extract. Lastly, add in sour cream – this makes the cheesecake the creamy, dreamy success that it is. Pour it into your par-baked cinnamon graham crust. Allow me to repeat: CINNAMON GRAHAM CRUST (!!).

While all this is happening, make your oh-so-easy brown sugar cinnamon filling. You just melt some butter, brown sugar and a heap of cinnamon in a small saucepan until melted and gooey and divine. Then drizzle it onto the cheesecake bars and give it a little swirl. Bake until golden and juuuust about set and voila! Amazingness. 

Also, I know I’ve been posting a lot of cheesecake recipes lately. If you mind, clearly you are in the wrong place. Sorry not sorry.

FYI: this is totally a breakfast food.

FYI #2: Even my dentist and dental hygienist approve. A DENTIST. So you know it’s good, y’all.

These Cinnamon Roll Cheesecake Bars definitely qualify as breakfast! This EASY recipe tastes just like gooey cinnamon rolls but in a creamy cheesecake bar!

Cinnamon Roll Cheesecake Bars
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Cinnamon Roll Cheesecake Bars are such a dreamy, creamy masterpiece! Smooth, vanilla-scented cheesecake is swirled with a rich, gooey brown sugar & cinnamon swirl topped on a cinnamon graham crust. So easy, so delicious!
Ingredients
  • FOR CRUST:
  • 2 cups cinnamon graham crackers, finely crushed
  • ⅓ cup butter, melted
  • ¼ cup brown sugar
  • FOR CHEESECAKE:
  • 2 (8 oz) pkgs cream cheese, softened to room temp
  • ⅔ cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ½ cup sour cream
  • FOR CINNAMON SWIRL:
  • 1 cup brown sugar
  • ¼ all-purpose flour
  • 2-3 Tbsp ground cinnamon (depending on how cinnamon-y you want it)
  • 6 Tbsp butter
Instructions
  1. Preheat oven to 325 degrees F. Line an 8x8 pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
  2. In a medium bowl, stir together the cinnamon graham crumbs, melted butter and brown sugar together until completely moistened. Press the mixture evenly along the bottom of the pan and bake for approx. 10-12 minutes or until golden. Remove from the oven but keep the oven on.
  3. While crust bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Lastly, beat in the sour cream. Set mixture aside.
  4. Meanwhile, in a medium saucepan, melt together the brown sugar, flour, cinnamon and butter, stirring until smooth. Set aside.
  5. Spread half of the cheesecake mixture into the prepared crust. Top with half of the cinnamon mixture. I like to draw lines with the cinnamon mixture into the cheesecake and then swirl them together with a butter knife. Top with remaining cheesecake, then remaining cinnamon mixture, swirling together.
  6. Bake for approx. 35-40 minutes or until cheesecake is set and the center is just a little jiggly. Cool completely, then refrigerate for at least 2 hours before serving.

These Cinnamon Roll Cheesecake Bars definitely qualify as breakfast! This EASY recipe tastes just like gooey cinnamon rolls but in a creamy cheesecake bar!Gorgeous, perfectly spiced, gooey and creamy, this cheesecake may be my favorite yet!

These Cinnamon Roll Cheesecake Bars definitely qualify as breakfast! This EASY recipe tastes just like gooey cinnamon rolls but in a creamy cheesecake bar! Craving more cheesecake? Try my other delectable recipes!

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!Dulce de Leche Cheesecake Bars

These rich & creamy Oreo Cheesecake Bars really are the BEST! Soft, luscious and bursting with chocolate, they're a cookies & cream lover's dream!The Best Oreo Cheesecake Bars

These crispy, creamy Sopapilla Cheesecake Bars are the BEST and EASIEST recipe! This foolproof recipe is so simple to make and tastes amazing!Sopapilla Cheesecake Bars

Have a super sweet day!

xo, Hayley

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