Super Easy Brookies

These Super Easy Brookies are the best of both worlds! A chewy, buttery chocolate chip cookie layer topped with a fudgy, rich brownie! Best served with ice cream, but they're a fun way to have cookies and brownies in one bite! Everyone loves brownies and cookies, but why not have both in one Super Easy Brookie?! With a chewy, buttery chocolate chip cookie on the bottom and a fudgy brownie on top, it’s the best of both worlds in one unique bar!

I can’t believe I don’t really have brookie recipes on my blog!

Once I realized this unfortunate news, I knew I had to fix it ASAP… because brookies are life.

I mean, I’m the most indecisive person ever. If I had a superpower, it would be Indecision Girl, where I’d stand around for hours trying to weigh the pros and cons of each and every thing until I passed out from the pressure of it all. Thankfully I am not a superhero because that would be the #1 worst superpower ever.

These are your classic brookies without any additional bells and whistles… but when you’re dealing with a double-decker bar with a cookie bottom and brownie top, you don’t really need any additional accouterments, ya know? They’re pretty perfect on their own!

However, I know people do enjoy Slutty Brownies which is the same but has a layer of Oreos in between the brownie and cookie layers. It’s definitely delicious, but I recommend starting with the basics first and working your way up the outrageous dessert ladder slowly. Or don’t, because I don’t rule your life!

I love these bars because they’re chewy and fudgy as a brookie should be. Some brookie recipes are cakey almost, which is good but not the greatest, IMO. I like my brownies to be supremely fudgy with a great, chewy texture, and these provide that.

These Super Easy Brookies are the best of both worlds! A chewy, buttery chocolate chip cookie layer topped with a fudgy, rich brownie! Best served with ice cream, but they're a fun way to have cookies and brownies in one bite! But if you’re sitting here like, “this is too boring for me”, then here’s some ways you can jazz these up to make them your own:

  • Instead of chocolate chips in the cookie layer, use peanut butter, butterscotch, or white chocolate chips. Or you could do mint chips for Christmas, or add in colored miniature M&M’s!
  • You could swirl peanut butter on top of the brownie layer for a little sweet & salty twist.
  • Add Oreos in between the brownie and cookie layers, and experiment with Oreo flavors, too! These would be awesome with peppermint or pumpkin spice Oreos, or some of their other seasonal flavors.
  • Do like I did and top each square with a big scoop of vanilla ice cream, and drizzle lots of chocolate sauce on top.

Bon appetit!

These Super Easy Brookies are the best of both worlds! A chewy, buttery chocolate chip cookie layer topped with a fudgy, rich brownie! Best served with ice cream, but they're a fun way to have cookies and brownies in one bite! *adapted from AllRecipes

Super Easy Brookies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
A delightful cross between fudgy brownies and chewy chocolate chip cookies, these Super Easy Brookies will become a new favorite!
Ingredients
  • FOR CHOCOLATE CHIP COOKIE LAYER:
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • ¼ cup granulated white sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 & ¼ cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • FOR THE BROWNIE LAYER:
  • ½ cup unsalted butter, melted
  • 1 cup granulated white sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ⅓ cup cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" rectangular 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 briefly.
  2. For the cookie: beat together the butter, sugars, and vanilla in a medium bowl with an electric mixer, beating until creamy. Add in the egg and beat until fluffy, about 1 minute. Add in the dry ingredients and beat on low speed until a dough comes together. Stir in the chocolate chips, then spread the cookie layer evenly into the bottom of the pan. Set aside.
  3. For the brownie: Stir together the melted butter, sugar, and vanilla together in a medium bowl until blended. Add in the eggs and mix well. Stir in the dry ingredients until batter just comes together. Pour the batter evenly over the cookie layer.
  4. Bake for approximately 20-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Do not over-bake these as it will lead to dry, crumbly bars. You want them to be slightly underdone as they'll continue to cook as they cool down.

These Super Easy Brookies are the best of both worlds! A chewy, buttery chocolate chip cookie layer topped with a fudgy, rich brownie! Best served with ice cream, but they're a fun way to have cookies and brownies in one bite! Fudgy, chewy, gooey goodness! Everyone will go crazy for these bad boys.

These Super Easy Brookies are the best of both worlds! A chewy, buttery chocolate chip cookie layer topped with a fudgy, rich brownie! Best served with ice cream, but they're a fun way to have cookies and brownies in one bite!

 

Have a super sweet day!

xo, Hayley

The Best Copycat Cranberry Bliss Bars

These are the PERFECT Copycat Cranberry Bliss Bars - the best I've tried! Fudge-like, chewy brown sugar blondies stuffed with cranberries and white chocolate, topped with a fluffy white chocolate cream cheese frosting, tart cranberries, and a drizzle of white chocolate. Heaven for the holidays, and great for Christmas cookie trays! All other versions I’ve tried pale in comparison to these Best Copycat Cranberry Bliss Bars! A super gooey, chewy and an almost fudgy brown sugar blondie, they’re topped with a white chocolate cream cheese frosting, sweet-tart cranberries, and a white chocolate drizzle.

I knoooooow. Christmas recipes already?! I must be mad!

Well, yeah. We already know that. Moving on…

I am totally in the holiday spirit already and am just counting down the days until Christmas. I know some of you are rolling your eyes – maybe even clicking out of this post (#bye) because you can’t deal with Christmas stuff yet. And I hear you, okay? But I am going to go ahead and post anyway.

Maybe I’m a little ticked off that I missed Starbucks’ pumpkin scones this year (seriously, I blinked and they were sold out and done for the season. WHAT!), but I am ready to unleash my amazing recipe for their Cranberry Bliss Bars so it’s out in the universe and ready to be consumed any time of year.

This recipe comes from my first book, Out of the Box Desserts, but I figured it deserved some internet fame, too, so here we are with a revamped recipe.

Now: by ‘revamped’ I mean I added some more brown sugar to my book’s recipe, but if you don’t want it as brown sugar-y but still VERY delicious, go by the book’s measurements. The difference is a cup of extra brown sugar, but everything else is the same.

These are the PERFECT Copycat Cranberry Bliss Bars - the best I've tried! Fudge-like, chewy brown sugar blondies stuffed with cranberries and white chocolate, topped with a fluffy white chocolate cream cheese frosting, tart cranberries, and a drizzle of white chocolate. Heaven for the holidays, and great for Christmas cookie trays! But when I bite my blondies, I like them to have an almost fudgy texture, like a favorite brownie but with lots of caramel-y brown sugar. By increasing that additional cup of brown sugar, it lends that lovely texture. Again: you can totally follow the book’s measurements! It’s up to you. The world’s your oyster.

These are the PERFECT Copycat Cranberry Bliss Bars - the best I've tried! Fudge-like, chewy brown sugar blondies stuffed with cranberries and white chocolate, topped with a fluffy white chocolate cream cheese frosting, tart cranberries, and a drizzle of white chocolate. Heaven for the holidays, and great for Christmas cookie trays! However, if you’re looking and scouring Pinterest for the latest and greatest Cranberry Bliss Bar recipe, you’ve come to the right place. Fudge-like, gooey chewy brown sugar blondies studded with cranberries and white chocolate, then topped with a homemade creamy white chocolate cream cheese frosting, extra sweet-tart cranberries, and a drizzling of pure white chocolate.

I recommend using a higher quality white chocolate for this recipe since it’s such a huge component. These Callebaut chips are AMAZING. It’s a 2lb bag so you’ll get your money’s worth this baking season, and the milky white chocolate flavor is incredible.

These are the PERFECT Copycat Cranberry Bliss Bars - the best I've tried! Fudge-like, chewy brown sugar blondies stuffed with cranberries and white chocolate, topped with a fluffy white chocolate cream cheese frosting, tart cranberries, and a drizzle of white chocolate. Heaven for the holidays, and great for Christmas cookie trays! AKA, HEAVEN.

Make them, eat them, love them any time of year!

These are the PERFECT Copycat Cranberry Bliss Bars - the best I've tried! Fudge-like, chewy brown sugar blondies stuffed with cranberries and white chocolate, topped with a fluffy white chocolate cream cheese frosting, tart cranberries, and a drizzle of white chocolate. Heaven for the holidays, and great for Christmas cookie trays! *adapted from my book, Out of the Box Desserts

The Best Copycat Cranberry Bliss Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Copycat Cranberry Bliss Bars taste JUST like Starbucks' version but BETTER. Ultra chewy and almost fudgy in texture with a heavenly white chocolate cream cheese frosting, sweet and tart dried cranberries, and white chocolate drizzle!
Ingredients
  • FOR THE BLONDIES:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • Pinch salt
  • 2 cups all-purpose flour
  • ½ cup white chocolate chips
  • ½ cup dried cranberries
  • FOR THE FROSTING & TOPPING:
  • 1 cup white chocolate chips, divided
  • 6 oz of cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 3 cups confectioners' sugar
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" rectangular 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 saucepan, melt the butter over medium-low heat. Remove from heat and stir in the brown sugar. Let cool for 5 minutes, then whisk in the eggs and vanilla. Lastly, add in the baking soda, salt, and flour until a thick batter forms. Fold in the dried cranberries and white chocolate chips.
  3. Bake for approximately 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  4. To make the frosting: Melt ½ cup of the white chocolate chips in a microwave safe bowl, about 15-20 seconds. Stir, then melt some more on low increments until melted. Add in the cream cheese and vanilla and use an electric mixer to combine on medium speed until creamy and combined. Beat in the confectioners' sugar, one cup at a time, until frosting is fluffy and light. Spread the frosting evenly over the bars and top with the dried cranberries.
  5. Melt the remaining ½ cup white chocolate chips low and slow in the microwave. Drizzle evenly over the bars. Let set in the fridge for about 20 minutes before cutting into squares.

These are the PERFECT Copycat Cranberry Bliss Bars - the best I've tried! Fudge-like, chewy brown sugar blondies stuffed with cranberries and white chocolate, topped with a fluffy white chocolate cream cheese frosting, tart cranberries, and a drizzle of white chocolate. Heaven for the holidays, and great for Christmas cookie trays! Chewy, brown sugary, cranberry-packed goodness! These will be a winter staple!

These are the PERFECT Copycat Cranberry Bliss Bars - the best I've tried! Fudge-like, chewy brown sugar blondies stuffed with cranberries and white chocolate, topped with a fluffy white chocolate cream cheese frosting, tart cranberries, and a drizzle of white chocolate. Heaven for the holidays, and great for Christmas cookie trays!  Have a super sweet day!

xo, Hayley

*This post contains some affiliate links.

Thick & Chewy Monster Cookie Bars

These Thick & Chewy Monster Cookie Bars taste just like your favorite monster cookie recipe but EASIER! Loaded with chewy oats, creamy peanut butter, gooey chocolate chips and crunchy mini M&M's, they're flavorful, thick, super chewy, and DELICIOUS! These Thick & Chewy Monster Cookie Bars are so much easier than making cookies but have the same iconic cookie flavors you know and love. Packed with chewy oats, creamy peanut butter, and lots of chocolate and miniature M&M’s, it is scary how good they are!

Since I work from home, I find that I don’t really put any effort into what I wear.

Some folks who work from home dress like they’re going to an office… but my “office” is the kitchen where everything has a flour or powdered-sugar residue and where eggs jump to their grisly death off of my kitchen counter. Wearing a skirt suit isn’t exactly wise in my position.

So every day (since it’s still hot as hell out), I usually wear denim shorts and a black shirt. Boring, easy, thoughtless. But I still continue to buy adorable retro-inspired dresses and pinup couture for my closet which looks more and more like a boutique every day as new packages roll in.

And yet – I never wear this stuff. But I want to. So lately I’ve been putting in the effort to dress up every day, even if I never step a foot outside of my apartment. Some of the dresses are more relaxed – like an oversize t-shirt – but some are fancy and twirly and fun. And you know what? I feel so much less schleppy and gross.

But it made me realize: classic shapes like my A-line dresses never go out of style, and neither do classic desserts. Enter: these Monster Cookie Bars which will always be top of the class. They start with a chocolate chip cookie-esque base that’s dressed up with hearty oats, creamy peanut butter, and miniature M&M’s candies to, jazzing them up with out-of-this-world flavor and great chewy texture.

These Thick & Chewy Monster Cookie Bars taste just like your favorite monster cookie recipe but EASIER! Loaded with chewy oats, creamy peanut butter, gooey chocolate chips and crunchy mini M&M's, they're flavorful, thick, super chewy, and DELICIOUS! And because I’m all about a shortcut, these bars are so much easier to whip up than making drop cookies, yet are every bit as delicious.

These Thick & Chewy Monster Cookie Bars taste just like your favorite monster cookie recipe but EASIER! Loaded with chewy oats, creamy peanut butter, gooey chocolate chips and crunchy mini M&M's, they're flavorful, thick, super chewy, and DELICIOUS! PS: they taste extra amazing when topped with a scoop of ice cream and lots of chocolate & caramel sauce. 🙂

These Thick & Chewy Monster Cookie Bars taste just like your favorite monster cookie recipe but EASIER! Loaded with chewy oats, creamy peanut butter, gooey chocolate chips and crunchy mini M&M's, they're flavorful, thick, super chewy, and DELICIOUS!

Thick & Chewy Monster Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Monster Cookie Bars are supremely thick, chewy, hearty, and packed with amazing flavor from peanut butter, chocolate, and miniature M&M's candies! A must-try, and so much easier than making drop cookies!
Ingredients
  • ¾ cup unsalted butter, softened
  • 2 cups brown sugar
  • ¾ cup creamy peanut butter
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • 2 & ¼ cups all-purpose flour
  • 1 & ½ cups old-fashioned oats (not quick oats)
  • ¾ cup chocolate chips
  • 1 cup miniature M&M's candies
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" rectangular 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 the bowl of a stand mixer, cream together the butter and brown sugar until smooth and fluffy, about 1 minute. Beat in the peanut butter, followed by the eggs and vanilla. Add in the baking powder, baking soda, salt, and flour and mix on low-speed until just barely combined. Beat in the oats, chocolate chips, and M&M's candies until just combined.
  3. Press the dough into the prepared baking pan evenly and bake for approximately 20-30 minutes or until the top is golden brown and set. Cool in the pan completely before cutting into bars.

These Thick & Chewy Monster Cookie Bars taste just like your favorite monster cookie recipe but EASIER! Loaded with chewy oats, creamy peanut butter, gooey chocolate chips and crunchy mini M&M's, they're flavorful, thick, super chewy, and DELICIOUS! A quick and easy bar recipe that’s sure to please!

These Thick & Chewy Monster Cookie Bars taste just like your favorite monster cookie recipe but EASIER! Loaded with chewy oats, creamy peanut butter, gooey chocolate chips and crunchy mini M&M's, they're flavorful, thick, super chewy, and DELICIOUS! Have a super sweet day!

xo, Hayley

Super Easy Pumpkin Cheesecake Bars

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Want a quick and EASY pumpkin recipe that’s sure to impress? Check out these Super Easy Pumpkin Cheesecake Bars! They come together in a flash and are so irresistible! They taste like a cross between creamy cheesecake and gooey pumpkin pie in a crowd-friendly bar!

First pumpkin recipe of the season, say holla!

Or don’t, because ‘holla’ makes me feel like I’m 80 and still living in 2005.

But we should still celebrate with the first pumpkin recipe of the season, and I know exactly how I’m going to celebrate: by eating all of these bars.

I originally posted these (with horrid photos, natch) a few years ago… but when I was fall recipe planning for 2017, I realized I should repost them with bigger, better, awesome-r photos, so here we are!

I cannot stress enough how EASY these bars are. They practically make themselves with very little work from you. There’s no water bath. There’s no worrying about ugly cracks in the cheesecake. There’s no fanciness or fussiness. Just mouthwatering Pumpkin Cheesecake Bars.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Here’s the low-down: The crust is a box of pound cake mix, which you can find in the cake mix/baking aisle at most grocers. Mix it up with an egg, some butter, and some spices, then press it into your pan. There’s your crust!

For the pumpkin filling, it gets even easier: cream up some cream cheese, then mix in pumpkin, sweetened condensed milk, some eggs, and more spice. Once it’s smooth and luscious and practically illegal in all 50 states, pour it over the crust and bake. Badabing, badaboom.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Of course, like any pumpkin recipe, the whipped cream on top is not optional. But go crazy once they’re done by drizzling on chocolate or caramel sauces, sprinkling with a little extra cinnamon or nutmeg, or even serving it up with some ice cream (salted caramel, anyone?).

But if you’re looking for an easy, impressive dessert that’s sure to please a crowd, you’ve got to give these bars a try!

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!

Super Easy Pumpkin Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Pumpkin Cheesecake Bars are practically no-fail and SO EASY. The crust and filling comes together quickly, resulting in a gooey, perfect cheesecake bar that tastes just like pumpkin pie!
Ingredients
  • FOR THE CRUST:
  • One (16 oz) pkg pound cake mix
  • 2 Tbsp butter, melted
  • 1 egg, beaten
  • 2 tsp pumpkin pie spice
  • FOR THE FILLING:
  • One (8 oz) pkg cream cheese, at room temperature
  • One (14 oz) can sweetened condensed milk
  • One (15 oz) can pumpkin puree (NOT pumpkin pie mix)
  • 2 eggs
  • 3 tsp pumpkin pie spice
  • Whipped cream for garnish, optional but recommended
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside briefly.
  2. In a large bowl, combine the crust ingredients until moist crumbs form. Press the crust mixture evenly on the bottom of the pan. Set aside.
  3. In a large bowl, beat the cream cheese with an electric mixer until fluffy, about 1 minutes. Add in the condensed milk, pumpkin puree, eggs, and spice and beat slowly until smooth and incorporated. Pour the filling mixture over the crust and bake for 30-35 minutes or until the center is set and not jiggly.
  4. Cool the bars in the pan until room temperature, then refrigerate for at least 2 hours to firm up before cutting into bars. Garnish with whipped cream before serving.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Creamy, perfectly spiced, and ultra pumpkin-y bars that are a show-stopper! You’ve got to give these a whirl!

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect! Have a super sweet day!

xo, Hayley

Unicorn Rainbow Cheesecake Bars

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! How fun are these Unicorn Cheesecake Bars!? Perfect for summertime, the latest unicorn craze, birthday parties, or for the unique person in your life!

Okay, so I’m totally (officially) hopping on the unicorn bandwagon with these cheesecake bars. Don’t blame me, blame society.

I totally understand the unicorn craze. It all started (for me) back in the 90’s when I was obsessed with procuring EVERY LAST PIECE OF LISA FRANK PARAPHERNALIA I could get my grubby child hands on. The colors! The magic! The stars! The fairies! The unicorns! I was a girl possessed.

The 90s were kind of the off-set of the unicorn craze, don’t you think? I mean, we had GEL BODY GLITTER, Y’ALL. That is no accident. Gel body glitter was laying the groundwork for a unicorn craze in 20 years. THANK YOU, BONNE BELL.

Plus, who doesn’t love stuff that’s glittery and magical and rainbow? People who hate life don’t like that stuff, so miserable people, this recipe isn’t for you. Also, people who don’t like food coloring probably won’t like these. MORE FOR ME.

But for everyone else, these bars are actually super easy to make and only look intimidating. I guarantee once you make them, you’ll be the star of every party you take them to. I also think when you show up to said parties with Unicorn Cheesecake Bars that you have a boombox on one shoulder and butterfly clips in your hair (yes, even you dudes). Also, I require that the boombox be playing “Genie in a Bottle” because THE 1990s WAS THE BEST DECADE. NO DISCUSSION.

Now, who wants to make some unicorn magic?

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! This recipe starts with a usual cheesecake recipe: graham cracker crust, creamy vanilla cheesecake. Toss together some graham cracker crumbs, a little suga’, and some butter until moistened. Press it into a foil-lined 9×13″ rectangular pan and bake it for a tad. While you bake it, whip up your cheesecake.

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! The cheesecake is just cream cheese, sugar, eggs, vanilla, and sour cream. The sour cream is mandatory and no, there’s no substitution for greatness. I mean, I guess you could use Greek yogurt if you’re trying to be healthy, but I don’t think unicorns eat healthfully. They eat confetti, which last time I checked probably has the same nutritional value as these bars. Just sayin’.

Once the cheesecake is whipped up, you’ll divide it among 4 bowls. Tint each bowl a different color. I went with pastels because they seem the most unicorn-ish to me, but bright colors would be fab! It’s a glorified horse; I don’t think it cares about your color choices.

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! Then plop (yes, that is the technical term) the colors at random on top of the crust. I alternated the colors so I didn’t have one giant blob of pink somewhere; I wanted everything to be scattered which gives it more of that rainbow marbled look. Once you’ve covered the crust with cheesecake batter, gently swirl the colors with a butter knife. Don’t swirl too much, though, as it may begin to muddy the colors some (this is especially true if you use brighter colors like orange and blue).

Bake it up and you get thisssssss.

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! Shine on, you crazy unicorns!

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd!

Unicorn Rainbow Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Unicorn Cheesecake Bars are SO MUCH FUN! After eating rainbow cheesecake, you'll never want to go back to plain cheesecake again!
Ingredients
  • FOR THE CRUST:
  • 2 cups graham cracker crumbs
  • 7 Tbsp butter, melted
  • ¼ cup granulated sugar
  • FOR THE CHEESECAKE:
  • 3 (8 ounce) pkgs cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • ½ cup sour cream (full fat only)
  • Gel food colors: I used purple, yellow, pink, and a mint color, but any colors will work
  • Whipped cream and sprinkles for decoration
Instructions
  1. Preheat the oven to 325 degrees F. Line a 9x13" rectangular pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray.
  2. In a large bowl, toss together the graham cracker crumbs, melted butter, and sugar until combined and moistened. Pour the crust mixture into the prepared pan and gently pat down in an even layer. Bake for 10-12 minutes. Remove from the oven but keep the oven on.
  3. While the crust bakes, prepare your cheesecake filling: In the bowl of a stand mixer, cream the cream cheese and sugar until fluffy, about 1 minute, scraping down the sides if needed. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, followed by the sour cream. Beat on medium speed for about 30 seconds until creamy and smooth.
  4. Distribute the cheesecake batter evenly among four small bowls. Tint each bowl a different color - I made my colors pastel, but you can do brights! Drop spoonfuls of different colored batters around the pan, covering the bottom crust. I alternated with different colors so you don't have a huge portion in just one color; I wanted it more marbled and rainbow. Once all the batter is in the prepared pan, take a butter knife and gently swirl the colors together. Don't swirl too much, though; it may muddy the colors if you're using especially bright colors like orange and blue.
  5. Bake for approx. 35-45 minutes or until the top is just about set. It shouldn't be sloshing around in the pan. Cool to room temperature, then pop in the fridge for at least 4 hours or until sufficiently set and chilled.
  6. Just before serving, top with whipped cream and sprinkles!

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! Magical, beautiful, mystical cheesecake bars… made easy!

UNICORN Rainbow Cheesecake Bars are so much FUN and SO EASY to make - promise! Buttery graham cracker crust topped with a super light, fluffy and creamy vanilla rainbow cheesecake. A stunning, show-stopping dessert that feeds a crowd! Have a super sweet day!

xo, Hayley

 

Red, White & Blueberry Pie Bars (Kuchen)

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! These Red, White & Blueberry Pie Bars are so festive and fun any time of year, but especially for Memorial Day and Fourth of July! Similar to kuchen with swirls of cherries and blueberries!

I cannot believe it, but I went swimming for the first time in 10 years yesterday.

What brought on this monumental occasion? The fact that Sacramento hit 100 degrees already.

Meanwhile, I have friends in Minnesota who said it’s 46 and freezing there. So. Wanna trade me, Minneapolites?

A little back story real quick…

In junior high and high school, I used to dye my hair crazy rainbow colors. I had a new color about every month or two and it required severe bleaching of my entire head of hair every single time. Miraculously, my hair never felt damaged or fell out, even though my mom threatened that’d happen. (Still wasn’t worried; I was actually kinda excited for the possibility of wigs).

And because some of these dye jobs cost me (and my mom) quite a pretty penny, I never wanted to ruin my beautiful kaleidoscopic hair by dunking it in chlorine. So I spent summers avoiding the pool completely, because I found that once I waded in the pool without going under, I was more tempted to get my whole head wet, too. And dingy chlorine hair on pretty pastel pinks or vibrant purples was no bueno.

So even though my Grammie lived two doors down from us and had her very own (gorgeous) pool, I stayed away as if it were contaminated and preferred to cool down in an air-conditioned house.

But now that I live in an apartment complex and I have to pay for my own A/C *cries*, I wanted another way to cool down… so I took to the complex pool when no one was in it. It was nothing short of amazing, and I didn’t even go underwater (I’m platinum blonde now and not about to look like I dipped my hair in sewer water, thanks).

And now, if you need me, I’ll be lounging in the shade by the pool (if I’m not physically in the pool) for the rest of summertime. You know, with this attitude, I may actually enjoy the summer now… but don’t quote me yet 🙂

Since summer’s approaching, we’ve gotta start thinking backyard BBQs, pool parties, and the like. And with that (and Memorial Day/Fourth of July coming up), I figured these Red, White, and Blueberry Pie Bars were PERFECT to kick off the unofficial start of summah!

These bars are similar to cherry kuchen, which has a cakier texture than a pie-texture. These bars are a little more on the cakey side, but they’re still moist and chewy and delicious. They’re swirled with cherry and blueberry pie fillings and topped with a sweet lemony glaze.

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Oh, and they’re delicious and feed a crowd. WIN.

(Psst: they also taste great by the pool)

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! *adapted from Taste of Home

4.0 from 1 reviews
Red, White & Blueberry Pie Bars (Kuchen)
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 20-25
 
These Red, White and Blueberry Pie Bars combine the flavors of cherry and blueberry pie in one unique, hand-held bar! Great for feeding a crowd!
Ingredients
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 1 tsp salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all-purpose flour
  • One (21 oz) can cherry pie filling
  • ½ of a 21 oz can blueberry pie filling (see Note below for what to do with the rest!)
  • FOR THE GLAZE:
  • 1 cup confectioners' sugar
  • 4 Tbsp heavy cream or milk
  • Juice of ½ a lemon
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 15x10x1-inch baking pan with cooking spray; set aside.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and salt until creamy & fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, followed by the extracts. Lastly, beat in the flour. The dough will be VERY sticky.
  3. Spread 3 cups of the dough in the bottom of the prepared pan. Top with the cherry pie filling evenly. Dot the cherry pie surface with the blueberry pie filling and gently swirl together with the back of a spoon. Drop the remaining dough by the teaspoonfuls over the top of the fillings.
  4. Bake for approx. 30-37 minutes or until the tops are golden brown. Cool completely in the pan.
  5. For the glaze, mix the confectioners' sugar, heavy cream, and lemon juice together until pourable. Pour over the tops of the bars before cutting into squares.
  6. NOTE: Use the remaining pie filling in the following ways (or eat it with a spoon!): blend into a milkshake (try vanilla ice cream with graham crackers), fold it in with Cool Whip or fresh whipped cream for a mousse, top an ice cream sundae with it, make mini pies with it, or swirl it into homemade ice cream!

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Festive, perfect for picnics or BBQs and delicious, these pie bars are sure to win everyone over!

Red, White and Blueberry Pie Bars: similar to kuchen, these cake-like pie bars are swirled with cherry and blueberry pie filling and drizzled with a lemony glaze. So easy, feeds a crowd and makes a big batch, and perfect for summertime festivities! Have a super sweet day!

xo, Hayley

Raspberry Lemonade Gooey Bars

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! These Raspberry Lemonade Gooey Bars are quite fantastic, if you ask me! A zesty lemon base topped with an outrageously gooey raspberry filling… So wonderful for summertime!

Sorry I’ve been MIA as of late! A lot of personal stuff has been going on (nothing unfortunate, thankfully!) and I needed a break after my Salt Lake City trip in which I learned how to make Facebook food videos. It was so helpful and informative, but man, I felt my brain start to slosh around up there after grueling 8-hour days of learning video editing software.

Also, I picked up a new hobby which has taken ALL OF MY TIME. Okay, I guess it was just for a present I made for my Mom’s birthday today (HBD, Mom!!) but it soon became my full-time job and I spent most of my days hunched over it, perfecting every last detail so it’d be perfect for her 50th birthday today. I’ll show ya a pic soon!

ANYWAY, I’m back with a vengeance and ready to spring into summertime recipes, so to speak. First up: these Raspberry Lemonade Gooey Bars, and boy, are they amazing!

Gooey bars are not new on this blog – I have so many variations and quite honestly, bars are one of my favorite things to make because it’s SO EASY. Line your pan, fill it up, bake, and then lift the finished product out of the pan. Clean-up’s a breeze and everything can be portioned out based on how many you need. Bars are a life-saver!

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! But I wanted a super fun flavor I hadn’t made before, and that’s where this Raspberry Lemonade flavor came into play. Raspberries are so refreshing, and there’s nothing more summery than a tall iced glass of lemonade, so combining the two seemed like the perfect match made in dessert heaven.

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! The filling is made with freeze-dried raspberries, which you can usually find on the nuts/dried fruit aisle at many grocery stores. Instead of making a fresh raspberry puree, which requires straining and cheesecloth and other things I do not have time for, freeze-dried raspberries offer that pure raspberry flavor and that color punch that’s so gorgeous. Combined with other delicious ingredients like confectioners’ sugar, cream cheese, eggs, butter, and some lemon juice, it makes for a bright and zippy filling to these summery bars!

And dare I say, they’re perfect for a birthday… or a random Tuesday 🙂

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd!

Raspberry Lemonade Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Raspberry Lemonade Gooey Bars are so refreshing and perfect for the upcoming summer months!
Ingredients
  • FOR THE BASE:
  • 1 box lemon cake mix
  • 1 egg
  • ½ cup (1 stick) butter, melted
  • Zest of one lemon
  • FOR THE FILLING:
  • 1 (8 oz) pkg cream cheese, at room temperature
  • 3 eggs
  • 1 (1 oz) box raspberry gelatin
  • 1 (1.25 oz) pkg freeze-dried raspberries, pulverized into a fine dust
  • 1 (16 oz) box confectioners' sugar
  • ¼ cup butter, melted
  • ¼ cup lemon juice
Instructions
  1. Preheat oven to 350 degrees. Line a 9x13" rectangular 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, egg, melted butter, and lemon zest together until a soft dough forms. Press the dough evenly into the baking pan and set aside briefly.
  3. In the bowl of a stand mixer, beat the cream cheese until smooth, about 1 minute. Beat in the eggs, one at a time, beating well after each addition, followed by the raspberry gelatin and the freeze-dried raspberry powder. Beat in the confectioners' sugar until well blended, and lastly, beat in the melted butter and lemon juice. Mixture should be smooth.
  4. Pour the mixture evenly over the lemon cake base in the pan and bake for approx. 37-45 minutes or until the center is just about set (if it jiggles slightly, that's okay - the mixture will continue to cook as it cools down). Bring to room temperature, then refrigerate for at least 2 hours before cutting into squares.

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! I love how fresh the freeze-dried raspberry filling is with a brightness from the lemon. And of course, that magenta color is so gorgeous!

These Raspberry Lemonade Gooey Bars are amazing! Layers of zesty lemon cake mix topped with a gooey fresh raspberry filling! Tastes like summertime in an easy dessert that feeds a crowd! Enjoy!

xo, Hayley

Raspberry Almond Linzer Shortbread Bars

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! These Raspberry Almond Linzer Bars taste just like linzer cookies but made easier in bar form! Don’t like raspberry? Substitute with any flavor of jam!

I know this is a little Christmas in May, but I couldn’t resist. I’m on a bar kick and no one will stop me.

Actually, I’m on a fruit dessert kick and I can’t seem to quit it. First it was Mixed Berry Tiramisu, then these bars, and of course, I have more fruity desserts coming down the pipeline for you guys. I think I just realized I’m severely lacking in the fruit dessert category and thought I’d make up for lost time. You’re welcome.

These bars are technically just a shortbread bar, but they reminded me so much of those gorgeous Linzer cookies you get or make at Christmastime that I just had to post them now.

They start with a buttery shortbread crust: easy and no frills. Freeze part of the dough for the crumbly topping, and press the rest into the bottom of your pan. Sure, these aren’t as intricate and perfect as Linzer cookies traditionally are, but that’s also why I’m called The Domestic Rebel. Duh.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Next, spread on your jam situation. For these, I used seedless raspberry jam which is an underrated jam flavor in my opinion. These bars would also be fab with strawberry jam, apricot jam, or maybe even blueberry or boysenberry. The options are seriously limited to your store’s jam availability.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Also top the jam layer with some slivered almonds, which add a delightful buttery crunch as well as that sweet almond flavor. Top with the remaining dough and a few more almonds before baking some more until everything is light golden brown, set, and utterly gorgeous.

You may want to wait a hot minute before cutting these into bars, but once you do, I promise it’ll be worth the wait!

Linzer bars in May. You can thank me later!

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! *adapted from Life Made Simple

Raspberry Almond Linzer Shortbread Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Raspberry Almond Linzer Shortbread Bars combine all the flavors of traditional Linzer cookies into a unique and easy bar recipe! If you prefer, substitute with another jam flavor instead of the raspberry, such as strawberry, blueberry, apricot, or even boysenberry.
Ingredients
  • 1 & ½ sticks (3/4 cup) salted butter, softened
  • ½ cup confectioners' sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 & ½ cups all-purpose flour
  • ¾ cup seedless raspberry jam/preserves (or another flavor of your choice)
  • 1 cup slivered almonds
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" square 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 large bowl, combine the butter, sugar, and extracts together until creamy, about 2 minutes. Beat in the flour until dough comes together. Dough may be a little crumbly, this is okay.
  3. Save ½ cup of the dough and place on some plastic wrap. Wrap it up and freeze for 10 minutes. Meanwhile, press the remainder of the dough into the prepared pan in an even layer. Top with ½ cup of the slivered almonds and the jam, spreading to just about the edges of the dough. Crumble the remaining dough on top and finish topping with the remaining slivered almonds.
  4. Bake for approx. 45-50 minutes or until the top is light golden brown and the center is set. Cool completely before cutting into squares.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! These have a wonderful raspberry flavor and the sweet almond is accentuated by the almond extract, which really pairs beautifully with the bright, juicy raspberries.

These Raspberry Almond Linzer Shortbread Bars combine all the flavors of classic Linzer cookies into unique bars! Sweet almond, juicy raspberry jam and buttery shortbread dough come together in this easy, impressive dessert! Have a super sweet day!

xo, Hayley

Like fruity treats? Try these other recipes!

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert!Lemon Blueberry Cheesecake

This Frozen No-Bake Strawberry Daiquiri Pie is so phenomenal! Creamy, smooth, dreamy, strawberry-flavored perfection made with frozen strawberry daiquiri mix. Only a few ingredients, so easy and tastes great frozen or chilled in the fridge.Frozen Strawberry Daiquiri Pie

This MIXED BERRY TIRAMISU is a fun spin on a traditional Italian dessert! Layers of fluffy Twinkie snack cakes topped with raspberry liqueur and a fluffy cream cheese/raspberry whipped cream mixture with four kinds of fresh berries. So perfect for spring and summertime, it's an easy no-bake dessert!Mixed Berry Tiramisu

4-Ingredient Coconut Macaroon Bars

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! You’re only four simple ingredients away from making these super coconutty Coconut Macaroon Bars! Chewy, slightly crisp, nutty and sweet, they’re only a few ingredients you probably have at home in your pantry!

So I just got back from QVC! Did you guys catch me on there? (If not, you can always go to QVC’s website and type in “Two in One Desserts” and the video… and the link to buy it! will pop right up!)

It was all the way in pretty West Chester, Pennsylvania and was a whirlwind of a trip. I flew over there on Tuesday, my segment aired live on Wednesday, and I was back in California by Thursday afternoon. PHEW.

But I have to say, the 6+ hour travelling both days was sooo worth the experience of being on QVC.

Everyone who works at QVC is SO sweet. I’m not joking – everyone. From the barista who gave me the strongest tea ever (I needed caffeine to stay up late for my segment!), to the security guards, to the actual hosts, David Venable, Stacy Stauffer and Kerstin Lindquist (the latter of whom declared my cookbook cookies “the BEST!”).

And of course, David loved everything, too 🙂 I even got an infamous Happy Dance out of him!

But now I’m back home to being a regular person and not a celebrity 😉 I don’t have a built-in salon curling my hair before my air time, I don’t have access to my own private dressing room and I’m not hanging backstage with the Scrub Daddy dude, who is awesome, by the way. And I’m kinda misty-eyed about it, I’ll say. Who doesn’t want their hair profesh curled on a whim? Exactly.

So here I am, baking you Coconut Macaroon Bars on a Tuesday. As one does.

I actually made this recipe years and years ago but desperately needed to update the photos, as you can tell if you dare to click the link and see them. (Yikes). But I remembered how delicious those nutty, chewy bars were and knew I had to remake them before Easter and share them with you. So here we are!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! These bars only have four ingredients, and I’m guessing you likely have those ingredients at home already. The one surprise ingredient? Refrigerated crescent roll dough, which is the base of these bars. No, these bars will not taste like a dinner roll with coconut sprinkled on top. Yes, they will surprisingly taste like a coconut macaroon cookie but baked into a bar form for something unique, unexpected, and totally hassle-free, unlike scooping individual mounds of cookie dough.

Make them for your favorite coconut lover!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite!

4-Ingredient Coconut Macaroon Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Coconut Macaroon Bars have only four simple ingredients - one of which is surprising but makes these bars so easy to prepare!
Ingredients
  • 1 tube refrigerated crescent rolls
  • 3 & ½ cups coconut, divided (I used sweetened coconut)
  • One 14 ounce can sweetened condensed milk
  • 1 tsp almond extract
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray.
  2. Sprinkle the bottom of the pan with 1 cup of the shredded coconut. Unroll the can of crescent roll dough and place it into the bottom of the pan in an even layer, pinching together the perforations to seal. Sprinkle with the remaining coconut. Meanwhile, in a small bowl, whisk together the condensed milk and almond extract to combine; pour the mixture evenly over the top of the coconut bars.
  3. Bake for approx. 30-35 minutes or until the center is just about set and the tops are light golden brown and fragrant. Cool completely before cutting into squares.

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! If you’re wondering, the almond extract brings out the sweet nuttiness of the coconut so beautifully! It’s definitely a must-have ingredient for these fabulous bars! Want to take these over the top? Dunk or drizzle them in CHOCOLATE!

These FOUR INGREDIENT Coconut Macaroon Bars taste just like macaroon cookies but in convenient, easy, crowd-pleasing bar form! Chewy, a little crisp with sweet, nutty coconut flavor in every bite! Have a super sweet day!

xo, Hayley

Sweet Cream Gooey Bars

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightThese Sweet Cream Gooey Bars taste just like sweet cream & vanilla bean ice cream in one gooey, chewy, outrageously delicious bar and are made EASY with International Delight Sweet Cream Coffee Creamer!

So for the longest time, I was a coffee faker.

What’s a coffee faker? It’s someone who says they like coffee to impress people but secretly don’t even drink it because it’s too strong. (Being a teenager is hard, okay? I had to impress people where I could… even if it was lying about a coffee obsession.)

My “coffee” was limited to frappes at the local coffee shop which didn’t even have coffee in them. I only got them because I loved all the fun flavors available.

…And then I was introduced to coffee creamers, and my life has changed dramatically for the better, obviously. I started slowly introducing coffee into my morning routine, filled with copious amounts of coffee creamer (AKA, the only way to drink coffee, in my not-so-humble opinion). And to this day, I still can’t have a cup o’ joe without having coffee creamer. It’s, well, the creamer to my coffee. The peanut butter to my jelly. The dog to my bone. You get it, right?

Anyway, as a new ambassador for International Delight, I am SO EXCITED to be bringing you fun recipes made with coffee creamer! If you’ve only considered creamer good for coffee, I’m about to blow your mind, y’all. Coffee creamer is an excellent addition to so many desserts – think about adding it instead of milk to milkshakes as a baby-steps option… and then come back and quickly make these Sweet Cream Gooey Bars!

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightSo I bet you’re wondering what my favorite coffee creamer flavor is… and hands-down, it’s Sweet Cream. There’s something about that vanilla-y, ice cream-y flavor that’s so irresistible to me. I just can’t have my coffee without it!

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightThese bars are made with International Delight’s Sweet Cream Creamer IN THE FILLING which imparts such a wonderful, creamy, almost melted ice-cream flavor to these bars. Combined with vanilla bean, these bars taste like your favorite ice cream parlor’s vanilla ice cream but in a gooey, chewy bar form. SO delicious!

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightAnd if you’re looking for an awesome Easter recipe… may I suggest these bars!? Topped with a light dusting of powdered sugar and studded with fresh vanilla bean seeds, they’re elegant and perfect for a springtime fete. Serve them up on a gorgeous tiered cake stand so guests can help themselves to a piece to snack on alongside their coffee.

Enjoy, coffee lovers & fakers alike! 🙂

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelight

5.0 from 1 reviews
Sweet Cream Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Sweet Cream Gooey Bars are one of my new favorite recipes! The filling is so gooey and fabulous and tastes just like melty vanilla ice cream from your favorite upscale parlor.
Ingredients
  • FOR THE BASE:
  • 1 box French vanilla or white cake mix
  • ½ cup (1 stick) butter, melted
  • 1 large egg
  • FOR THE FILLING:
  • One 8 ounce pkg cream cheese, softened
  • 3 large eggs
  • One 16 ounce box powdered sugar
  • 1 Tbsp vanilla bean paste (or sub 2 tsp vanilla extract)
  • ⅓ International Delight Sweet Cream Coffee Creamer
  • ¼ cup butter, melted
  • Additional powdered sugar for dusting on baked bars, optional
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13” rectangular baking pan with foil and spray with cooking spray. Set aside.
  2. Mix together the crust ingredients until a soft dough comes together. Press into the prepared pan in an even layer; set aside briefly.
  3. Cream the cream cheese until fluffy, about 30 seconds. Beat in the eggs, one at a time, beating well after each addition and scraping down the bowl if needed. Beat in the powdered sugar, followed by the creamer, melted butter, and vanilla bean paste.
  4. Pour the filling over the crust and bake for 37-45 minutes or until mostly set. If the center jiggles slightly, that’s okay – you don’t want to over-bake them as they’ll continue to set as they cool.
  5. Cool completely then refrigerate for at least 2 hours or until set. Dust with additional powdered sugar before serving.

These Sweet Cream Gooey Bars are fabulous! They taste like melted vanilla bean ice cream but in a gooey, chewy bar form! Made with International Delight Sweet Cream Coffee Creamer & fresh vanilla beans for a gorgeous, elegant and delicious bar recipe! #CreamerNation #ad #InDelightBe sure to follow International Delight on Pinterest, Twitter, Facebook & Instagram, and sign up to receive International Delight’s emails for tips, recipes & more!

Have a super sweet day!

xo, Hayley

Disclaimer: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

 

 
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.