If you’re a fan of rich, gooey chocolate desserts, then Mississippi Mud Bars are about to become your new favorite. These bars combine layers of fudgy brownie, fluffy marshmallows, and a decadent chocolate topping to create a dessert that’s indulgent and satisfying. They’re made with simple, everyday ingredients that you probably already have in the pantry. These ingredients come together to create a rich and flavorful dessert that is famous in the Southern states!

Perfect for any occasion, from casual get-togethers to holiday celebrations, Mississippi Mud Bars are a crowd-pleaser that will have everyone coming back for seconds. Plus, they’re incredibly versatile. Whether you’re looking for a dessert to bring to a potluck, a sweet treat to share with friends, or a special indulgence for yourself, these are the perfect choice.

MISSISSIPPI MUD BARS

The base is a thin chocolate brownie made from a combination of classic ingredients such as flour, sugar, butter, cocoa powder, and eggs. The mini marshmallows add a soft, gooey texture that soften in the oven, creating a nice contrast to the dense chocolate base.

The real star of the show is the chocolate glaze. Made from cocoa powder, milk, butter, and powdered sugar, this topping is drizzled over the marshmallows, in a beautiful crisscross pattern that’s as pleasing to the eye as it is to the palate. This glaze adds an extra layer of chocolatey goodness, making them truly irresistible!

An important note to add! Adding nuts to this amazing treat is the classic Southern way, but I am not a nut fan. Please feel free to add 1 cup of chopped pecans or walnuts to the topping if you enjoy them!

INGREDIENTS

Bars

• 1 ⅓ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup salted butter, melted
• 4 large eggs
• ½ Tablespoon vanilla extract
• 1 bag (10-ounces) mini marshmallows

Chocolate Glaze

• ¼ cup milk
• ¼ cup salted butter
• ⅓ cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon vanilla extract 

INSTRUCTIONS

For Bars

Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment then lightly grease with cooking spray. Set aside.

In a large bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda and salt. Stir in the melted butter, eggs, and vanilla. Mix just until combined (be careful not to overmix). Spread the batter evenly in the prepared pan.

Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.

Remove from the oven, sprinkle the marshmallows evenly over the top of the brownie. Carefully place the hot pan back in the oven and bake for 2 more minutes or until the marshmallows are soft. (We’re not melting them, just softening them.) Remove from oven and allow to cool completely before glazing.

For Chocolate Glaze

In a medium saucepan, add the milk and butter. Heat over medium heat until butter melts. Whisk in cocoa powder until combined. Remove pan from heat and whisk in the powdered sugar and vanilla. Whisk until well combined. Allow the chocolate glaze to stand just a few minutes, to cool slightly, before drizzling all over the bars. Wait until the glaze sets before cutting them. Cut into 24 bars. Serve and enjoy!

CUTTING THE BARS

To cut these gooey bars, wait until they are room temperature and cut with a very sharp knife using short sawing motions.

SERVING SUGGESTIONS

Pair Mississippi Mud Bars with a cold glass of milk or a scoop of vanilla ice cream for the ultimate dessert experience! They also make for a great gift. Wrap them up in a decorative box or tin and share them with friends, family, or coworkers. They’re sure to be a hit!

SERVINGS

This recipe yields 24 delicious bars, making it perfect for sharing with a crowd or for enjoying over several days. This generous batch size ensures there’s plenty to go around.

STORING INSTRUCTIONS

If you have any leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving, as the marshmallow layer can become hard when chilled.

TIPS FOR THE BEST BARS

To ensure your bars turn out perfectly every time, here are a few tips to keep in mind:

Don’t Overmix the Batter: When mixing the wet and dry ingredients for the base layer, be sure to mix just until combined. Overmixing can lead to a dense, tough texture, which is not what you want in these rich, fudgy bars.

Watch the Baking Time: Be careful not to overbake the bars, as this can dry them out. The bars should be just set in the center when you remove them from the oven. Remember, they’ll continue to cook slightly as they cool.

Soften, Don’t Melt the Marshmallows: When baking the marshmallow layer, you want the marshmallows to soften, but not melt completely. Keep a close eye on them while they’re in the oven.

Let the Glaze Slightly Cool Before Drizzling: If your chocolate topping is too hot when you drizzle it over the bars, it can melt the marshmallows and create a mess. Let the topping cool slightly so it thickens up and holds its shape when drizzled.

CREATIVE CUSTOMIZATION

While the classic recipe is delicious on its own, there are plenty of ways to customize it to suit your tastes. Here are a few ideas:

Add Nuts: For some crunch, sprinkle pecans or walnuts over the marshmallow layer before adding the chocolate topping.

Try a Different Topping: If you’re not a fan of marshmallows, you can omit them and add a layer of chocolate chips, coconut, or caramel instead.

Make It a S’mores Bar: Add a layer of crushed graham crackers to the base before adding the batter to create a s’mores-inspired twist on this classic dessert.

Go for Double Chocolate: If you can’t get enough chocolate, try adding chocolate chips to the batter for an extra dose of chocolatey goodness.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS DESSERT BARS!

S’mores Cookie Bars – everything you love about the classic treat but in bar form! Enjoy all the flavors of s’mores without the campfire. These bars are irresistible!

Cheesecake Chocolate Chip Cookie Bars – decadent homemade bars made with a cheesecake center. They have the perfect ratio of cheesecake to cookie!

No Bake Peanut Butter Bars – loaded with mini-Reese’s peanut butter cups and Reese’s pieces, topped with melted chocolate chips and more Reese’s pieces.

Peanut Butter and Jelly Bars – Your favorite sandwich just got turned into your new favorite dessert bar! The incredible combination of PB&J baked perfectly!

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Mississippi Mud Bars

Mississippi Mud Bars start with a thin homemade brownie layer, topped with pillowy marshmallows and a rich chocolate glaze. This famous Southern dessert is perfect for any gathering!

Prep Time 1 hour hour

Cook Time 16 minutes minutes

Servings 24

Ingredients

Bars

• 1 ⅓ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup salted butter melted
• 4 large eggs
• 1/2 Tablespoon vanilla extract
• 1 bag (10 ounces) mini marshmallows

Chocolate Glaze

• 1/4 cup milk
• 1/4 cup salted butter
• 1/3 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Bars

• Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment then lightly grease with cooking spray. Set aside.
• In a large bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda and salt. Stir in the melted butter, eggs, and vanilla. Mix just until combined (be careful not to overmix). Spread the batter evenly in the prepared pan.
• Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake.
• Remove from the oven, sprinkle the marshmallows evenly over the top of the brownie. Carefully place the hot pan back in the oven and bake for 2 more minutes or until the marshmallows are soft. (We’re not melting them, just softening them.) Remove from oven and allow to cool completely before glazing.

Chocolate Glaze

• In a medium saucepan, add the milk and butter. Heat over medium heat until butter melts. Whisk in cocoa powder until combined. Remove pan from heat and whisk in the powdered sugar and vanilla. Whisk until well combined. Allow the chocolate glaze to stand just a few minutes, to cool slightly, before drizzling all over the bars. Wait until the glaze sets before cutting them. Cut into 24 bars. Serve and enjoy!

The post Mississippi Mud Bars appeared first on Life In The Lofthouse.

I first encountered these delectable delights at my sister’s baby shower many years ago, and it was love at first bite. The host of the shower graciously shared the recipe with me after I couldn’t resist begging for it. These treats are essentially Rice Krispie treats taken to the next level, coated in a mouthwatering peanut butter mixture, and topped with a decadent chocolate-butterscotch topping. They’re not only incredibly delicious but also rich, so a little goes a long way. Since that memorable baby shower, I’ve noticed Chocolate Scotcheroos popping up at various gatherings and parties, becoming a staple treat for any occasion. Their irresistible flavor and crowd-pleasing appeal make them the perfect indulgence for sharing with friends and family. 

CHOCOLATE SCOTCHEROOS

I honestly can’t get enough of this dessert. Whenever I make them, I am usually the one that has the first bite because they are just so dang good! Crafted with love and shared with joy, Chocolate Scotcheroos are the epitome of sweet satisfaction. Each bite is a symphony of flavors and textures, with the crispness of Rice Krispie’s complemented by the creamy richness of peanut butter and the luscious sweetness of chocolate and butterscotch. These treats are a true testament to the magic that can happen when simple ingredients come together in perfect harmony. Whether enjoyed as an afternoon snack, a dessert for a special occasion, or a sweet treat to share with loved ones, this recipe is one that never fails to delight the senses and uplift the spirit. I encourage you to make these as soon as you can!

INGREDIENTS

• 1 cup light corn syrup
• 1 cup granulated white sugar
• 1 cup creamy peanut butter
• 5 cups crispy rice cereal (Rice Krispies cereal)
• 1 cup butterscotch chips
• 1 ½ cups milk chocolate chips

INSTRUCTIONS

In a medium saucepan, combine the corn syrup and sugar over medium heat, stirring until the sugar dissolves and the mixture begins to boil. Remove from heat and stir in the creamy peanut butter until well combined. Add the crispy rice cereal to the peanut butter mixture, stirring until thoroughly coated.

Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Allow it to cool for 10 minutes.

In a microwave-safe bowl, melt the butterscotch and milk chocolate chips in 30-second increments until smooth, stirring between each interval. Pour the melted chocolate-butterscotch mixture evenly over the cooled cereal mixture in the baking dish.

Allow the Chocolate Scotcheroos to cool completely until the topping is set. Once cooled, cut into bars and serve. Enjoy the irresistible combination of flavors and textures!

SERVINGS

This recipe generously yields 16 delightful servings. These are 16 large servings that could easily be cut in half to serve 32 smaller bars. Perfect for any occasion, whether it’s a family gathering, a party with friends, or simply a cozy night in, these treats are designed to bring joy to every palate.

STORING AND FREEZING

Simply place the leftover bars in an airtight container. For short-term storage, keep the container at room temperature, where the treats will remain fresh for up to one week. Alternatively, for longer storage, refrigerate the bars, where they can maintain their quality for an extended period.

Additionally, these irresistible treats freeze exceptionally well, allowing you to preserve their deliciousness for future enjoyment. Simply wrap the bars tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container or resealable bag. When ready to enjoy, thaw the frozen treats in the refrigerator overnight or at room temperature for a few hours, and they’ll be ready to delight your taste buds once again.

CALLING ALL PEANUT LOVERS

This is not the recipe for anyone that has a peanut allergy. But, if you’re a fan of all things peanut butter then this is for you! For those who crave an extra crunch and a burst of nutty flavor, adding peanuts to this recipe is a fantastic option. The addition of chopped peanuts not only enhances the texture of these delectable treats but also introduces a delightful contrast to the smoothness of the peanut butter and chocolate layers. With each bite, you’ll experience amazing textures, from the crispiness of the rice cereal to the creaminess of the peanut butter, all complemented by the satisfying crunch of the peanuts.

A SWEET WAY TO CELEBRATE

These really are the ultimate crowd-pleaser, making them an ideal addition to any birthday celebration. If the person you’re celebrating is a chocolate and peanut butter lover, then you could possibly think about substituting this for their birthday cake! Their irresistible combination of crispy rice cereal, creamy peanut butter, and decadent chocolate-butterscotch topping is sure to delight guests of all ages. Whether served as a sweet treat alongside the birthday cake or packaged as party favors for guests to take home, these bars are guaranteed to be a hit.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CHOCOLATE AND PEANUT BUTTER MASTERPIECES!

Lunch Lady Peanut Butter Bars – Fill your inner child with amazing memories! These tasty bars are just like the ones you used to have at school. You’ll love them.

No Bake Peanut Butter Bars – Thick and chewy homemade bars loaded with peanut butter, thick chocolate frosting and all topped off with Reese’s Pieces!

Peanut Butter Brownie Batter Dip – If you’re looking for something unique to take your party to the next level then this is just for you! Dip fruit, cookies, or anything sweet into this rich dip.

Butterfinger Pie – Your favorite candy bar just got transformed into a dessert that is like any other! Light, fluffy, flavorful, and resting on top of a chocolate crust.

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Chocolate Scotcheroos

A delicious peanut butter rice krispie treat topped with a chocolate-butterscotch topping!

Prep Time 1 hour hour

Servings 16

Ingredients

• 1 cup light corn syrup
• 1 cup granulated white sugar
• 1 cup creamy peanut butter
• 5 cups crispy rice cereal (Rice Krispies cereal)
• 1 cup butterscotch chips
• 1 ½ cups milk chocolate chips

Instructions

• In a medium saucepan, pour in the 1 cup light corn syrup and 1 cup granulated sugar. Turn heat to medium and stir together until sugar dissolves and mixture begins to boil. Remove from heat. Stir in the creamy peanut butter and mix well.
• Stir in the 5 cups of crispy rice cereal until thoroughly combined and coated. Pour mixture into a greased 9×13-inch baking dish and spread out evenly. Set aside and allow to cool for 10 minutes.
• Meanwhile, in a microwave-safe bowl, melt the butterscotch and milk chocolate chips at 30 second increments until melted. Stir and then pour evenly over the mixture in pan. Allow to cool completely.
• Once cooled and topping is set, cut into bars and serve. Enjoy!

The post Chocolate Scotcheroos appeared first on Life In The Lofthouse.

Do you have some brown bananas sitting on your counter waiting to be used? Well, today is their lucky day! My Banana Blondies are so amazing and reason enough to go out and buy bananas now if you don’t have any. This is a simple and indulgent recipe that is just different enough. The familiarity of the banana flavor will make sure that everyone of all ages will fall in love.

Looking for more blondie dessert bar recipes? Try my Cake Batter Blondies and my White Chocolate Blondies with Maple Cream Sauce next.

BANANA BLONDIES

If you are unfamiliar with a blondie, then your day is about to get a whole lot better. First, let’s start with a brownie. Who doesn’t love this classic dessert? Especially served warm with a scoop of vanilla ice cream. A blondie is very similar, just not rich with chocolate. Traditionally, a blondie is more of a vanilla-style brownie. But this recipe takes everything to a new level.

These blondies start with a very straight forward batter with butter, eggs, flour, and brown sugar. Mashed bananas join the party to make this as fun as a barrel of monkeys. Now, a piece of this on its own would be fruity and flavorful, but you know I’m not going to stop there. A 4-ingredient brown butter frosting is lathered over everything which makes each bite utterly irresistible!

Find my expert tips on how to make these homemade banana blondies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Banana Blondies Recipe:

• Quick & Easy-To-Make: Bakes in just 25 minutes with simple ingredients.
• Moist & Tender: Ripe mashed bananas make the blondies soft and flavorful. If you have overripe bananas sitting in your kitchen, this is the perfect way to use them up!
• Buttery Sweetness: Brown sugar and melted butter create a rich, golden base.
• Decadent Frosting: Brown butter frosting adds a nutty, caramel-like finish.
• Versatile Treat: Perfect for dessert, a snack, or even a quick on-the-go breakfast.

Ingredients

Blondies

• 1 cup salted butter, melted
• 1 ½ cups light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup mashed banana (about 2 1/2 medium-sized bananas)

Brown Butter Frosting

• 1/4 cup salted butter
• 1/2 cup packed light brown sugar
• 2 Tablespoons milk
• 1 cup powdered sugar

Instructions

For The Blondies

Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper then spray with cooking spray. Set aside. In the bowl of a stand mixer, add melted butter and sugar. Mix until combined. Add in eggs and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth. Spread evenly in the prepared pan. Bake for 25 minutes or until the center is set. Remove from the oven and let cool before frosting.

For The Brown Butter Frosting

In a medium saucepan, melt butter over medium-low heat until butter starts to barely brown and becomes very aromatic. This only takes a couple of minutes. (Don’t let it burn!) Add the brown sugar and milk to butter. Stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes. Stir in powdered sugar with a whisk. Spread on top of blondies. Allow frosting to set before cutting into squares. It’s important to let the blondies rest and cool before frosting them. Otherwise, the brown butter frosting will get runny and not adhere correctly. After they are frosted, they are ready to serve. Enjoy!

Servings

One pan of this freshly baked dessert makes 18 servings.

Storage and Reheating

Store the banana blondie leftovers covered on the counter for up to 3 days, or cover and store in the fridge for up to 5 days. To reheat and enjoy warm, microwave a blondie for 10–15 seconds or warm in the oven at 325°F (160°C) for 5–7 minutes.

Holly’s Tips for the Best Banana Blondies:

• Use Ripe Bananas: The sweeter and softer the banana, the more flavor and moisture your blondies will have. Overripe bananas are perfect.
• Don’t Overmix The Batter: Once you add the flour and banana, mix just until combined. Overmixing can make the blondies dense.
• Even Baking: Line your pan with parchment and spray lightly. This ensures easy removal and clean edges.
• Check For Doneness: Carefully insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter. This prevents overbaking.
• Brown The Butter: Keep an eye on it and stir frequently—brown butter can go from perfect to burnt in seconds.
• Cool Slightly Before Adding Powdered Sugar: This prevents the frosting from becoming too runny.
• Adjust Consistency: If the frosting is too thick, add a tiny splash of milk; if too thin, whisk in a little more powdered sugar.
• Serving Tip: For an extra treat, warm a blondie square slightly before serving—it enhances the banana flavor and makes the frosting slightly melty and delicious.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Chocolate Chip Banana Bake is just as delicious!

Looking for something kid-friendly? My pull-apart Banana Bread Monkey Bread is as sweet as it is fun to eat!

Looking for something more fruity? My Coconut Banana Bread has coconut shavings throughout each bite.

Wanting something more bite-sized? Start your day off right with my soft and chewy Banana Chocolate Chip Muffins.

In the mood for a chilled dessert? My Banana Cream Pie Dessert contains layers of graham cracker crust, banana pudding, and whipped cream.

Have you made this Banana Blondies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BananaBlondies #DessertBarRecipe #LifeInTheLofthouse

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Banana Blondies

Banana Blondies are delicious dessert bars that will have everyone going ape! The banana batter is baked to perfection then topped with incredible brown butter frosting!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 24

Author Holly

Ingredients

Banana Blondies

• 1 cup salted butter melted
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup mashed banana (about 2 ½ medium-sized bananas)

Brown Butter Frosting

• 1/4 cup salted butter
• 1/2 cup packed light brown sugar
• 2 Tablespoons milk
• 1 cup powdered sugar

Instructions

Banana Blondies

• Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper then spray paper with cooking spray. Set aside.
• In the bowl of an electric stand mixer, add melted butter and sugar. Mix until combined. Add in eggs and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth. Spread evenly in prepared pan.
• Bake for 25 minutes or until center is set. Remove from oven and allow blondies to fully cool before frosting.

Brown Butter Frosting

• In a medium saucepan, melt butter over medium-low heat until butter starts to barely brown and becomes very aromatic (this only takes a couple of minutes.) Don't let it burn!
• Add the brown sugar and milk to butter. Stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes. Whisk in powdered sugar until combined.
• Spread frosting over cooled blondies. Allow frosting to set before cutting into squares. Enjoy!

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In the realm of irresistible treats, my Salted Caramel Chocolate Chip Cookie Bars stand as a testament to the harmonious marriage of sweet and salty flavors. This dessert is not just a cookie; it’s a rich, gooey, and utterly indulgent experience that will leave your taste buds singing with joy. The combination of buttery cookie dough, velvety caramel, and luscious milk chocolate chips creates a symphony of textures and tastes that elevates this treat to a league of its own. Also, this dessert truly lets you have the best of both worlds so that you don’t have to just pick one thing to end the night with.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

Imagine sinking your teeth into a decadent treat that seamlessly blends the rich flavors of buttery cookie dough, creamy caramel, and indulgent milk chocolate chips. The layers unfold like a symphony on the palate, each bite delivering the perfect balance of sweetness and a hint of salt.

These cookie bars boast a dual-layered delight, with the first half of the cookie dough forming a sturdy foundation, ready to cradle the heavenly caramel filling. The gooey caramel reveals its sweetness, complemented by the chocolate chips that add bursts of richness. The finishing touch of flaked sea salt enhances the overall experience, turning this dessert into an irresistible harmony of textures and tastes.

INGREDIENTS

• 1 cup salted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 2 cups milk chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 bag (10 ounces) soft caramels, unwrapped (I use the Werther’s chewy caramels)
• 1/2 teaspoon flaked sea salt, divided

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Spray the paper generously with nonstick spray. Set aside. 

In the bowl of an electric stand mixer, beat the butter with both sugars until combined and fluffy. Add the eggs, vanilla, salt, and baking soda. Mix well and scrape the sides of the bowl with a spatula to ensure everything combines. 

Turn the mixer to low speed and gradually add the flour. Mix until combined. Stir in the chocolate chips. Press only half of the cookie dough evenly in the bottom of the prepared baking dish.

In a medium-sized saucepan, add the sweetened condensed milk and unwrapped caramels. Turn heat to medium-low heat and stir until the caramels melt. Pour the caramel filling evenly over the cookie dough in the pan. Take ¼ teaspoon of the flaked sea salt and sprinkle all over the top of the caramel filling.

Take sections of the remaining cookie dough and flatten them with your clean hands. Place the flattened pieces of cookie dough evenly over the caramel filling. Bake for 23 to 25 minutes or until golden-brown and center is set.  

Sprinkle the remaining sea salt flakes all over the top after removing from the oven. Cool completely before cutting into bars. Serve and enjoy!

SERVINGS

This recipe results in a generously sized 9×13-inch pan offering approximately 16 hearty servings or 32 small bars. The choice is yours! Whether you’re planning a festive family gathering, a celebration, or simply looking to sweeten a cozy evening, these bars are the ideal treat.

STORING INSTRUCTIONS

Once the bars have cooled, securely store in an airtight container to maintain optimal freshness. Refrigeration is recommended. These bars can be stored for 5 days in the fridge. They also freeze very well. Store the cooled bars in a freezer-safe bag or container and freeze up to one month. When ready to eat, heat in microwave for 10 to 15 seconds or allow to come to room temperature. Enjoy!

ADDITIONS

While this recipe already boasts a perfect combination of chocolate, caramel, and sea salt, the culinary adventure doesn’t have to stop there. Feel free to explore a spectrum of flavors by incorporating favorite add-ins. Nuts like pecans or walnuts can add a delightful crunch, and a sprinkle of shredded coconut can introduce a tropical twist. The versatility of this recipe invites you to unleash your creativity, making each preparation a unique and personalized culinary experience that suits your taste preferences.

SOMETHING EXTRA SWEET

Pairing these with a scoop of velvety ice cream elevates the dessert experience to new heights. Picture the warm cookie bars, fresh from the oven, their gooey caramel centers and melty chocolate chips creating a heavenly contrast with the cool, creamy texture of your favorite ice cream. The combination of warm and cold, sweet, and slightly salty, forms a delightful contrast that tantalizes the taste buds. Whether it’s a classic vanilla, rich chocolate, or indulgent salted caramel ice cream, the pairing adds an extra layer of decadence to each spoonful!

ENJOY THIS RECIPE? HERE ARE A FEW MORE DESSERTS BARS!

S’mores Cookie Bars – All your favorite campfire ingredients including graham cracker, marshmallow, and chocolate are baked into a sweet bar to share.

Brownie Caramel Coconut Bars – Your favorite chocolatey brownie just got a whole lot better with the addition of gooey caramel and toasted coconut.

Lunch Lady Peanut Butter Bars – This dessert is about to unlock a childhood memory! Warm peanut butter bars with a layer of chocolate frosting on top!

Sugar Cookie Bars – Why have one single cookie when you can have an entire sheet pan full of them? This recipe turns a single serving into an entire tray!

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Salted Caramel Chocolate Chip Cookie Bars

Two chocolate chip cookie layers with a creamy salted caramel center. They are topped with sea salt for the ultimate sweet + salty treat!

Prep Time 30 minutes minutes

Cook Time 24 minutes minutes

Ingredients

• 1 cup salted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 ½ cups all-purpose flour
• 2 cups milk chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 bag (10 ounces) soft caramels, unwrapped (I use the Werther's chewy caramels)
• 1/2 teaspoon flaked sea salt, divided

Instructions

• Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Spray the paper generously with nonstick spray. Set aside. 
• In the bowl of an electric stand mixer, beat the butter with both sugars until combined and fluffy. Add the eggs, vanilla, salt, and baking soda. Mix well and scrape the sides of the bowl with a spatula to ensure everything combines. 
• Turn the mixer to low speed and gradually add the flour. Mix until combined. Stir in the chocolate chips. Press only half of the cookie dough evenly in the bottom of the prepared baking dish.
• In a medium-sized saucepan, add the sweetened condensed milk and unwrapped caramels. Turn heat to medium-low heat and stir until the caramels melt. Pour the caramel filling evenly over the cookie dough in the pan. Take ¼ teaspoon of the flaked sea salt and sprinkle all over the top of the caramel filling.
• Take sections of the remaining cookie dough and flatten them with your clean hands. Place the flattened pieces of cookie dough evenly over the caramel filling. Bake for 23 to 25 minutes or until golden-brown and center is set.  
• Sprinkle the remaining sea salt flakes all over the top after removing from the oven. Cool completely before cutting into bars. Serve and enjoy!

Notes

Nutrition Info: 1 small bar = 273 calories / 12 fat / 39 carbs / 4 protein

*Recipe yields: 32 small bars OR 16 large bars. These are rich so I prefer to cut them small. Nutrition info is for small bars. 

 

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At least once a week I like to bake something new or create a new recipe for my family to enjoy. As much as I love baking a homemade sweet, it can sometimes be a lot of work. My Cake Mix Cookie Bars is a great recipe to pull out this time of year. It’s an easy way to create a delicious dessert without a lot of hassle. All you need is 6 simple ingredients, and only 30 minutes of your day, to complete this yummy Christmas-inspired treat. If your kids are savvy in the kitchen, you may even entrust them to bake these on their own!

CAKE MIX COOKIE BARS

These sweet cookie bars start off with a boxed yellow cake mix. Everything you need for a great base to a recipe is right in there. Instant vanilla pudding mix is added to provide more flavor and a softness to the end product. It makes these bars irresistible!  Water, vegetable oil, and eggs hold everything together so when they bake they come out fluffy and perfect. The addition of chocolate chips and M&M’s are what make this treat worthwhile. When I make these bars around the holidays I love to use holiday themed M&M’s. The beautiful color combination of red and green makes every piece pop with festive cheer.

Find my expert tips on how to make cake mix cookie bars from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Homemade Holiday Cake Mix Cookie Bars Recipe:

• Quick & Easy-To-Make Treat: Made with a simple cake mix and instant pudding, these bars come together in minutes, perfect for busy holiday baking.
• Soft & Chewy Cookie Bars: The combination of cake mix and pudding creates a moist, tender texture that melts in your mouth.
• Festive & Colorful: Packed with chocolate chips and colorful holiday M&M’s for a fun, seasonal twist.
• Single-Pan Baking: No complicated steps or multiple pans, just bake everything in one 9×13-inch dish for easy cleanup.
• Ideal Holiday Dessert: Ideal for cookie exchanges, holiday parties, or gifting, these bars are as festive as they are delicious.

Ingredients

• 1 box (15.25 ounces) yellow cake mix
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup milk chocolate chips
• 1/2 cup holiday M&M’s

Instructions

Preheat the oven to 350° F. Grease a 9×13 inch baking dish with cooking spray.

In a large bowl, combine cake mix, pudding mix, water, oil and eggs. Mix together well. Stir in chocolate chips and M&M’s. Batter will be thick.

Spread batter evenly into the prepared pan. Bake for 24 to 26 minutes or until the edges are golden brown and the center is set.

Carefully remove from the hot oven and let bars cool before slicing and serving. Enjoy!

Servings

This easy-to-make treat creates 12 equal-sized cookie mix cake bars. If you want to make these bars for a holiday event, you may want to double the recipe so that you can get 24 servings out of the finished product. The great thing about this recipe is that it’s so easy to double up, and you can still get everything done in just 30 minutes!

Storage

Cake Mix Cookie Bars can be covered and stored on the countertop for up to 3 days, or covered and stored in the refrigerator for up to 5 days.

Holly’s Tips for The Best Holiday Cake Mix Cookie Bars:

• Use Chocolate or Vanilla Cake Mix: I use yellow cake mix and instant vanilla pudding to balance the chocolate chips and M&M’s, but chocolate cake and pudding work well, too.
• Customizable Mix-Ins: Swap M&M’s for seasonal colors, try milk, dark, or white chocolate chips, or even use peanut M&M’s for extra crunch. While festive holiday versions are fun, you can make these colorful, sweet bars anytime of year with your favorite mix-ins.
• Don’t Overmix: Stir ingredients just until combined to keep the bars tender and soft.
• Use A Thick Batter: The batter will be thick; this is normal and helps the bars hold their shape.
• Even Spreading: Use a spatula to spread the batter evenly in the pan so they bake uniformly.
• Check for Doneness: Bars are ready when edges are golden brown and a toothpick inserted in the center comes out mostly clean.
• Cool Completely Before Cutting: Let the bars cool fully in the pan to prevent crumbling when slicing.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sugar Cookie Bars.

Wanting something even more festive? My Candy Cane Kiss Sugar Cookie Bars are perfect for any holiday party and potluck.

Huge cookie lover? My Cheesecake Chocolate Chip Cookie Bars are amazing, layered with a chocolate chip cookie and cheesecake filling in every bite.

Looking for something to make in the fall? My Pumpkin Cheesecake Bars are piled high with a golden buttery crust, pumpkin filling, and a cheesecake mixture.

In the mood for something different? My S’mores Cookie Bars are a campfire favorite, layered with a graham cracker crust, melted marshmallows, and rich, creamy chocolate.

Have you made this Cake Mix Cookie Bars recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CakeMixCookieBars #HolidayRecipes #LifeInTheLofthouse

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Cake Mix Cookie Bars

Soft and chewy cookie bars loaded with chocolate chips and M&M's!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 box (15.25 ounces) yellow cake mix (I used Betty Crocker)
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup milk chocolate chips
• 1/2 cup holiday M&M’s

Instructions

• Preheat oven to 350° F. Grease a 9×13 inch baking dish with cooking spray.
• In a large bowl, combine cake mix, pudding mix, water, oil and eggs. Mix together well. Stir in chocolate chips and M&M’s. Batter will be thick.
• Spread batter evenly into prepared pan. Bake 24 to 26 minutes or until edges are golden brown. Carefully remove from the oven and allow the bars to cool before slicing and serving. Enjoy!

Notes

Nutrition Info: 1 bar = 356 calories / 15 fat / 51 carbs / 3 protein

Recipe makes 12 bars total.

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These Strawberry Bliss Bars are my idea of the perfect treat. Strawberry jam is layered with an amazing oatmeal cookie crust and topped with sweetened coconut and chocolate chips. They are truly blissful, and can also feed a crowd! I call that a double win.

STRAWBERRY BLISS BARS

The homemade oatmeal crust starts with the essentials; butter, flour, oats, and sugar among a few other simple ingredients. This delicious mixture is baked until golden brown. Afterwards, strawberry jam is spread all over the crust. Once that step is completed white and milk chocolate chips and more oats are sprinkled all over the top. It’s then baked a second time until golden brown. After they have cooled they are ready to cut and serve!

INGREDIENTS

• 1 ¼ cups all-purpose flour; no good crust could be complete without this. If you want to watch your gluten intake, substitute with a favorite gluten free flour.
• 3/4 cup cold salted butter, cut into small pieces; this is a crust that you want to cut cold butter into. It creates that flakey texture that is irresistible.
• 2/3 cup light brown sugar; light brown sugar gives these bars a richer flavor.
• 1/4 cup granulated sugar; of course, granulated sugar is going to find its way into the recipe. Otherwise, it wouldn’t be a sweet baked good without it!
• 1/4 teaspoon salt; this is for balance in the flavor. Even though it’s a small amount, it plays a huge part in the overall flavor at the end.
• 1/4 teaspoon ground cinnamon; the slight warmth from the cinnamon also creates a heartwarming flavor to these treats.
• 3/4 cup sweetened shredded coconut; this will add more texture and flavor!
• 1/2 cup old-fashioned oats; it is important to only use old-fashioned oats. Do not use quick oats or instant oats because they will make the bars too dense.
• 1 ¼ cups seedless strawberry jam; this is a great opportunity to use your favorite jam. Using homemade or local jam from a farmer’s market will only make these bars better!
• 3/4 cup milk chocolate chips; use your favorite brand of chocolate chips here, for pure bliss in every single bite.
• 3/4 cup white chocolate chips; use your favorite brand of chocolate chips here, for pure bliss in every single bite.

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper and spray lightly with nonstick spray.

In the bowl of a food processor, pulse the flour, butter, brown sugar, granulated sugar, salt, and cinnamon until mixture resembles coarse meal, about 4 to 6 pulses. (If you don’t have a food processor, you can use a pastry blender to blend this together.)

Transfer flour mixture to bowl and stir in coconut and oats. Reserve ¾ cup flour-coconut mixture and set aside. Pour remaining flour-coconut mixture into the prepared pan and press into an even layer. Bake until lightly golden, about 15 to 18 minutes. Let the crust cool in a pan on a wire rack for 10 minutes.

Carefully spread jam over warm crust. Sprinkle jam with white and milk chocolate chips. Sprinkle the reserved flour-coconut mixture evenly over the top. Bake until bubbly and top is golden brown, 18 to 22 minutes.

Allow bars to cool completely in the pan, for about 1 hour. Using the parchment paper, remove bars from the pan. Cut into bars. Serve and enjoy!

SERVINGS

This recipe makes 24 dessert bars. You can also cut them into 12 large bars.

TREATS FOR ANY TIME OF THE YEAR 

Using strawberry jam makes these treats perfect for any time of the year! I like to make them for parties, picnics, or for when we go hiking!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE DESSERT BARS!

Blackberry Bliss Bars – Everything you love about the recipe above, only made with blackberry jam instead. They are just as good, and a delicious variation.

Apple Crumble Bars – This dessert bar is loaded with apples meant to go into a pie, then baked with gooey caramel and oats to top it off. So easy to make!

Golden Graham S’mores Bars – All the components you love about a S’more packed into one dessert bar with Golden Graham cereal as the star!

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Strawberry Bliss Bars

Loaded with coconut, chocolate chips, oats, and strawberries, these Strawberry Bliss Bars are perfect for any time of the year!

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 24

Ingredients

• 1 ¼ cups all-purpose flour
• 3/4 cup cold salted butter cut into small pieces
• 2/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup sweetened shredded coconut
• 1/2 cup old-fashioned oats
• 1 ¼ cups strawberry jam
• 3/4 cup milk chocolate chips
• 3/4 cup white chocolate chips

Instructions

• Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper and spray lightly with nonstick spray.
• In the bowl of a food processor, pulse the flour, butter, brown sugar, granulated sugar, salt, and cinnamon until mixture resembles coarse meal, about 4 to 6 pulses. (If you don’t have a food processor, you can use a pastry blender or two forks to blend this together.)
• Transfer flour mixture to bowl and stir in coconut and oats. Reserve ¾ cup flour-coconut mixture and set aside. Pour remaining flour-coconut mixture into the prepared pan and press into an even layer. Bake until lightly golden, about 15 to 18 minutes. Let the crust cool in a pan on a wire rack for 10 minutes.
• Carefully spread jam over warm crust. Sprinkle jam with the white and milk chocolate chips. Sprinkle reserved flour-coconut mixture evenly over the top. Bake until top is golden brown; about 18 to 22 minutes.
• Allow bars to cool completely in the pan, about 1 hour. Using the parchment paper, remove bars from the pan. Cut into bars. Serve and enjoy!

Notes

Nutrition Info: 1 bar = 273 calories / 13 fat / 38 carbs / 2 protein

24 bars total. 

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If you love soft sugar cookies, you’re going to be obsessed with these easy Sugar Cookie Bars. Inspired by The Best Sugar Cookies you’ll find around Southern Utah (yes, similar to those iconic Swig sugar cookies), this recipe transforms a classic favorite into a thick, frosted dessert bar that’s easy to make at home. I find myself reaching for this recipe all year long, whether it’s for Valentine’s Day, birthdays, summer gatherings, or potlucks.

SUGAR COOKIE BARS

Not only are these delicious, but they are easier to make than the classic sugar cookie. There’s no rolling pin, no cookie cutters, no chilling required, and you don’t have to scoop individual portions of dough. Instead, the dough is spread throughout a baking pan. After they’re done baking and cooled, they are topped with a generous amount of homemade frosting and colorful sprinkles! It’s one of the fastest and best sugar cookie bar recipes for beginners and busy bakers. The hint of birthday cake extract (or vanilla) gives it that nostalgic flavor everyone knows and loves. These cookie bars will always remain in my top 5 favorite desserts. They are so soft, chewy, and festive!

Find my expert tips on how to make homemade sugar cookie bars from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Sugar Cookie Bars Recipe:

• Perfect For Sharing: Cut into squares, these bars are ideal for sharing. No fuss, no mess, just grab and enjoy!
• Thick & Chewy: Much like the traditional sugar cookie, these bars bake up perfectly soft with a tender, melt-in-your-mouth crumb. Thanks to the sour cream and butter, every bite is rich and ultra-moist, just like your favorite bakery.
• Quick & Simple: Skip the rolling pins and cookie cutters. This dough comes together quickly and presses right into the pan, saving you time while still delivering amazing results.
• Festive & Customizable: Whether it’s birthdays, holidays, potlucks, or just a weekday treat, these colorful, sprinkle-topped bars fit every celebration. Customize the frosting color and sprinkles to match any theme.

Ingredients

Sugar Cookie Bars

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 heaping Tablespoon sour cream
• 1 teaspoon vanilla or birthday cake extract (I prefer this Birthday Cake Extract)

Frosting

• 3/4 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla or birthday cake extract
• 1/4 teaspoon salt
• Food coloring (optional)
• Sprinkles

Instructions

For The Sugar Cookie Bars

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper. Set aside.

Combine flour, baking powder, baking soda and salt in a medium bowl. Set aside.

In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and combine well. Add the sour cream and vanilla; mix until combined. Slowly add the flour mixture just until combined.

Press the mixture evenly into the bottom of the prepared pan. You can spray a little cooking spray on your hands, so the batter doesn’t stick to them. Bake for 17 to 20 minutes only! Or just until edges become slightly golden. Remove from the oven and let cool completely before frosting.

For The Frosting

In a medium bowl, beat together the butter, 2 cups of powdered sugar, and milk until combined. Slowly add in the remaining two cups of powdered sugar until combined. Then add the vanilla and salt.

Optional: Drop several drops of the desired color of food dye into the frosting and beat until creamy and the desired color.

Frost with frosting and sprinkle with lots of sprinkles. Cut into bars and serve!

Servings

Yields: 16 sugar cookie bars. You can cut each bar in half, creating 32 smaller bars if serving a large crowd.

Storage

Store your frosted sugar cookie bars in an airtight container at room temperature for up to 2-3 days, placing parchment paper between layers if stacking to prevent sticking. For longer freshness, refrigerate them for up to 5 days and let them sit at room temperature for 20-30 minutes before serving so the frosting softens. You can also freeze the bars (frosted or unfrosted) by wrapping them tightly and storing in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator or at room temperature before enjoying.

Holly’s Tips for The Best Sugar Cookie Bars with Frosting:

• Soften The Butter First: Your butter should be soft to the touch but not melted. This helps create a smooth, creamy dough and ensures the bars bake up light and tender; not greasy or dense.
• Avoid Overmixing: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough, dense bars instead of soft and chewy ones.
• Press Dough Evenly Into Pan: Take a minute to spread the dough into an even layer. Lightly greasing your hands or using parchment paper helps prevent sticking and gives you a smooth surface for even baking.
• Keep An Eye On Baking Time: The key is to not overbake! Bake just until the edges are set and the center looks slightly underdone. Overbaking will make the bars dry instead of soft and chewy.
• Allow Bars To Cool Completely Before Frosting: Let the bars cool fully before adding frosting. If they’re even slightly warm, the frosting will melt and lose that thick, fluffy texture.
• Before Serving: For neat, bakery-style squares, use a sharp knife and wipe it clean between cuts. You can even chill the bars briefly before slicing for extra clean edges.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make The Best Sugar Cookies.

Wanting something different? Bake my Lemon Sugar Cookies with Lemon Frosting next.

Looking for more sugar cookie recipes? Try these highly-rated recipes next: Sugar Cookie Truffles, Easter Sugar Cookies, and Candy Cane Kiss Sugar Cookie Bars.

Have you made this Sugar Cookie Bars recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SugarCookieBars #LifeInTheLofthouse

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Sugar Cookie Bars

These Sugar Cookie Bars are soft, thick and so delicious. The flavor is exceptional and the frosting makes them top notch!

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 16

Calories 441kcal

Ingredients

Sugar Cookie Bars

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup salted butter softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 heaping Tablespoon sour cream
• 1 teaspoon birthday cake extract (or vanilla) (I prefer this birthday cake extract)

Frosting

• 3/4 cup salted butter softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon birthday cake extract (or vanilla)
• 1/4 teaspoon salt
• Food coloring (optional)
• Sprinkles

Instructions

For The Sugar Cookie Bars

• Preheat oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper. Set aside.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
• In a large bowl, or stand mixer, cream together the butter and sugar until light and fluffy; about 2 minutes. Add the eggs and combine well. Add the sour cream and birthday cake (or vanilla) extract; beat until combined. Gradually blend in the flour mixture just until combined.
• Press dough evenly into the bottom of the greased pan with your hands. You can spray a little cooking spray on your hands so the batter doesn’t stick to them. Bake for 18 to 19 minutes only. Remove from oven and let cool completely before frosting.

For The Frosting

• In a medium bowl, beat together the butter, 2 cups powdered sugar, and milk until combined. Slowly add in the remaining two cups of powdered sugar until combined. Add the birthday cake extract and salt.
• *If you want color, add drops of desired color of food dye into the frosting and mix until fully blended and has reached desired color.
• Frost with frosting and sprinkle with lots of sprinkles! Cut into bars and serve!

Nutrition

Serving: 1bar | Calories: 441kcal | Carbohydrates: 66g | Protein: 4g | Fat: 27g

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I try not to use this phrase often, but I must say that these Fudge Brownies are the best brownies I have ever had. Hands down. They are everything that you want a brownie to be; rich, gooey and full of sweet chocolate flavor. I would be surprised if you didn’t close your eyes and moan as you take a bite from this dessert. I believe this is the Holy Grail of all brownie recipes!

FUDGE BROWNIES

There are a few brownie recipes that can be found on my website, but once you make this one it will be hard to venture away from. This chocolate masterpiece has a base of rich chocolate brownie batter that you can customize your fudginess level with. Yes, customize! All you need to do is alter your baking time depending on how fudgy you like them. More on this later.

Chocolate chunks are also mixed in the batter and spread all over the top for the ultimate fudge brownie.

INGREDIENTS

• Melted butter
• Neutral oil (vegetable oil or refined avocado oil)
• Light Brown sugar
• Granulated sugar
• Eggs
• Vanilla
• All-Purpose flour
• Unsweetened cocoa powder
• Salt
• Good quality milk chocolate (I use Lindt milk chocolate) or milk chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees F. Mix the melted butter, oil and both sugars together in a large bowl. Add the eggs and vanilla extract. Mix until combined. (I did this all with a spatula. I did not use an electric mixer.)

In a separate large bowl, add the flour, cocoa powder, and salt. Using a whisk, stir and sift to combine these dry ingredients together. Gradually add this mixture into the wet mixture just until combined. Don’t over-mix.  Fold in half of the chocolate chunks. Batter will be thick.

Pour batter into a greased 8×12 OR 9×13-inch baking dish. Spread out evenly. Top batter evenly with the remaining chocolate chunks/chips.

BAKING TIMES

Here in the Lofthouse we believe that the fudgier the brownie, the better. You may think a little differently, so I’ll provide alternate cooking times for your desired consistency of brownie.

If you like very fudgy brownies only bake for 22 to 25 minutes. A toothpick inserted at this point will come out dirty. From there you can cook longer for a more finished product.

For a more set brownie bake for 30 to 35 minutes.

*Please note all ovens heat differently and that I only tested this recipe using a 9×13-inch baking dish.

SERVINGS

This recipe yields 16 small brownies, or 8 large. As much as I love this recipe and still think they are the absolute best, I can only bring myself to eat a smaller piece. Although, I find myself going back for more later.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE BROWNIES!

Brownie Pie – A gooey chocolate brownie pie made with a pie crust. Best served with a scoop of vanilla ice cream.

Ghost Brownies – A spooky and delicious way to celebrate Halloween! Chocolate brownies with a marshmallow ghost tower on each piece.

Glazed Lemon Brownies – A tart twist on an already perfect original. This recipe may have you double guessing your loyalty.

Caramel Brownie Coconut Bars – This rich and indulgent recipe has gooey caramel over chocolate brownies with flakes of shaved coconut.

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Fudge Brownies

These Fudge Brownies may be the best brownies I have ever tasted. They are rich, full of chocolate goodness and irresistible!

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Servings 16

Ingredients

• 1 cup salted butter melted
• 2 Tablespoons neutral oil (vegetable or refined avocado oil) (I prefer refined avocado oil)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1/2 Tablespoon vanilla extract
• 1 ¼ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 8 ounces good quality milk chocolate, chopped in large chunks, divided I use Lindt milk chocolate (OR you can use milk chocolate chips)

Instructions

• Preheat oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper or grease with non-stick spray. Set aside.
• Mix melted butter, oil and both sugars together in a large bowl. Add the eggs and vanilla extract. Mix until combined. *(You can mix this all by hand with a spatula or use an electric hand mixer.)
• In a separate large bowl, add the flour, cocoa powder, and salt. Using a whisk, stir and sift to combine these dry ingredients together. Gradually add dry mixture into the wet mixture just until combined. Don’t over-mix. Fold in half of the chocolate chunks. Batter will be thick.
• Pour batter into the prepared baking dish. Spread out evenly. Top batter evenly with the remaining chocolate chunks/chips.
• *For fudgy brownies bake for 22 to 25 minutes.

  *For more set brownies bake for 30 to 35 minutes.
• Carefully remove brownies from oven. Allow to cool for at least 1 hour before cutting. Serve and enjoy!

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Last Saturday I spent the morning cleaning our house and baking these Glazed Lemon Brownies. As soon as I pulled them out of the oven my Mom called inviting us to her company barbecue. Kale was heading out of town to the Super Cross race in Las Vegas, so I took her up on the invitation and headed over to the park with the kids!

We ate hot dogs, chips and cookies while the kiddos played on the play ground. It was a lot of fun! At the barbecue I told Mom about the brownies I had just made, but wasn’t sure how they turned out. I told her I’d let her be my taste-tester to see if they were worthy of the blog. She was all excited. My Mom is a big lemon-lover, just like me. Or maybe I’m a lemon-lover, just like her?

Once we were home from the barbecue I snapped a few pics for the blog, and then took a bite. The results? Heaven! Lemon brownie heaven! The flavor of lemon is just perfect, and they’re soft and moist, just like a brownie should be. And that glaze. Seriously, the best.

I took a few more pictures and then packed some up to take to Mom. Of course, she ended up loving them! I think I might need to make her another batch for Mother’s Day, and you should probably make a batch for your Mom too.

MORE BROWNIE RECIPES YOU MAY LIKE:

Twix Brownies

Rocky Road Brownies

Lunch Lady Brownies

Chocolate Fudge Brownies

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Glazed Lemon Brownies

Lemon flavored brownies with a sweet lemon glaze!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 18

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup salted butter softened
• 4 large eggs
• 1/4 cup freshly squeezed lemon juice
• 2 Tablespoons fresh lemon zest

LEMON GLAZE

• 1 ½ cups powdered sugar
• 2 Tablespoons fresh lemon juice
• 2 teaspoons lemon zest

Instructions

Lemon Brownies

• Preheat oven to 350° F. Grease a 9×13-inch baking pan with non-stick spray. (Or you can line with parchment paper for easy removal).
• In a large bowl, whisk the flour, sugar, baking powder and salt together. Add softened butter to flour mixture, stir with a spatula until combined.
• In a medium bowl, whisk together the eggs, lemon juice and lemon zest. Pour mixture into the flour mixture. Stir with a spatula until smooth and combined. (A few lumps may remain).
• Pour batter into prepared baking pan and spread out evenly. Bake 30 to 35 minutes or until a toothpick inserted in center comes out mostly clean. Remove from oven and allow to cool completely before glazing.

Lemon Glaze

• Whisk together glaze ingredients until smooth. Pour and spread evenly over cooled brownies. Let glaze set before cutting into bars. Serve and enjoy!

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There’s nothing quite like a batch of chewy, gooey, and crispy Rice Krispies treats made from scratch. This classic no-bake dessert recipe is packed with buttery marshmallow flavor and the crunchy texture in every square. This recipe instantly takes me back to childhood summers. Whenever my sisters and I were craving something sweet, these easy homemade Rice Krispies treats were always our first choice. One bite, and you’ll understand why these are truly The Best Rice Krispies Treats recipe you’ll ever make!

THE BEST RICE KRISPIES TREATS

Made with Rice Krispies cereal, butter, marshmallows, and a touch of salt, these classic Rice Krispies treats are incredibly easy to make. What makes this recipe stand out from the rest is the addition of extra marshmallows folded in at the very end; that is my secret. Those pockets of melted marshmallow create the ultimate gooey Rice Krispies treats that stay soft, chewy, and delicious for days. I love serving these Rice Krispies Treats as an easy dessert after a busy week because they come together quickly on the stovetop; no oven required. These classic no-bake bars are also perfect for parties, potlucks, graduations, bake sales, and holidays.

Find my expert tips on how to make the best homemade Rice Krispies treats below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Classic Rice Krispies Treats Recipe:

• Quick & Easy Treat: Ready in minutes with only a handful of pantry staples and no oven required.
• Soft & Chewy: The combination of butter, marshmallows, and crispy rice cereal creates the ideal soft and chewy texture.
• Versatile Party Dessert: Great for bake sales, birthday parties, potlucks, lunchbox treats, holidays, and after-school snacks.
• Make-Ahead-Friendly: These treats stay soft and delicious for days when stored in an airtight container.

Ingredients

• 5 Tablespoons salted butter
• 8 cups mini marshmallows, divided
• 6 cups Rice Krispie cereal
• 1/8 teaspoon salt (optional, but highly recommended if you use unsalted butter)

Instructions

Begin by melting butter in a large pot. Once the butter is melted, add 6 cups of the marshmallows and the salt, if using. Stir continuously until the marshmallows are melted. Remove from the heat immediately to not burn the marshmallows.

Next, add the Rice Krispies cereal. Stir until just combined, then stir in the remaining 2 cups of marshmallows. Line a 9’ x 9’ baking dish with aluminum foil and spray with cooking spray. Spread the Rice Krispie mixture into the pan evenly. Let it cool completely before cutting into squares to enjoy.

Servings

Yields: 9 large squares OR 18 small squares.

Storage

This Marshmallow Rice Krispie Treats Recipe stays good stored in an airtight container or large ziplock bag for 2-3 days. Rice Krispies treats are best stored at room temperature. Refrigeration can cause them to become hard and lose their soft, gooey texture. If your Rice Krispies treats have become slightly firm, you can soften them by microwaving an individual square for 5-10 seconds.

Holly’s Tips for The Best Rice Krispie Treats Recipe:

• Use High-Quality Marshmallows: Fresh marshmallows melt better and create softer, gooier Rice Krispies treats.
• Cook & Stir on Low Heat: Melting the butter and marshmallows slowly helps keep the marshmallow cereal bars soft and chewy.
• Press Into Pan Gently: Lightly press the mixture into the pan to avoid dense, hard Rice Krispie squares.
• Allow Dessert To Cool Completely: Let the treats cool completely for clean, even squares.
• Make It Your Own: Add chocolate chips, sprinkles, peanut butter chips, or candy for a fun twist on this classic no-bake dessert. Top it off with sprinkles, salted caramel, or drizzled chocolate for holidays and birthdays.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Salted Caramel Rice Krispie Treats.

Wanting something a little different? Make my Golden Grahams S’mores Bars.

Can’t get enough of cereal treats? Make these highly-rated recipes next: Gooey Chex Mix, Loaded Rice Krispie Treats, and Candy Corn Rice Krispie Cupcakes.

Have you made The Best Rice Krispies Treats recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TheBestRiceKrispieTreats #LifeInTheLofthouse

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The Best Rice Krispie Treats (Easy No-Bake Dessert)

Make The Best Rice Krispies Treats with just 4 ingredients in 25 minutes. A timeless and nostalgic no-bake dessert for parties and potlucks.

Prep Time 25 minutes minutes

Servings 9 large rice krispie squares

Author Holly

Ingredients

• 5 Tablespoons salted butter
• 8 cups mini marshmallows divided
• 6 cups Rice Krispie cereal
• 1/8 teaspoon salt optional

Instructions

• Line a 9×9-inch pan with aluminum foil. Spray foil with non-stick spray, set aside.
• In a large pot, over medium-low heat, melt the butter. Once butter is melted add 6 cups mini marshmallows and salt (if using). Stir constantly until marshmallows are melted.
• Remove from heat and stir in Rice Krispie cereal. Stir until just barely coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
• Pour mixture into prepared pan and press evenly into the pan.
• Allow to cool completely before cutting into squares. Serve and enjoy!

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One of my favorite desserts ever is a blondie. Blondies are a lot like a brownie with their chewy dense texture, but also have a soft cake crumb. I love to order them when Kale and I go out to eat at a restaurant. Today I am introducing my Cake Batter Blondies recipe. They’re out of this world delicious and so simple to create!

CAKE BATTER BLONDIES

For the base of this dessert, I use a Funfetti or Rainbow Chip cake mix. This adds a little bit of flavor, ease, and a whole lot of fun to your treat! I add a few extra ingredients to the mix that make these so soft and yummy. After the blondies have finished baking warm frosting is poured over the top to make each piece a little more colorful and delicious!

FROSTING

The frosting is so simple you can use it for almost any dessert. Sugar, milk, butter, and vanilla is all you need. One of the best things about this frosting recipe is that you can customize it with a little bit of food coloring. Depending on the celebration, all you need is a few drops to make sure your dessert is specific to the current holiday!

THE BEST PARTY TREAT

Cake Batter Blondies are a great solution for so many kinds of parties! I first had them at a baby shower. This is great because you can very easily tint the frosting pink for a girl, or blue for a boy!

Serve these at birthday parties, anniversaries, surprise parties, these sweet desserts will never disappoint.

ENJOY THIS DESSERT? HERE ARE A FEW MORE TREATS FOR YOUR NEXT PARTY!

Soft and Chewy M&M Cookies – Freshly baked cookies with M&M chocolate candies.

Mint Chocolate Chip Cookies – Green chocolate chips cookies with a hint of mint.

Red Velvet Crinkle Cookies – Soft and chewy red velvet cookies with a dusting of powdered sugar.

Raspberry Cream Cake – A moist and dense cake with cream cheese frosting and fresh raspberries.

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Cake Batter Blondies

Delicious and moist cake batter flavored blondies with frosting and sprinkles!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 9

Ingredients

Blondies

• 1 box (18 ounces) Rainbow Chip Cake Mix OR Funfetti Cake Mix
• 1/4 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1/2 cup white chocolate chips

Frosting

• 4 Tablespoons salted butter
• 2 Tablespoons milk
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• food coloring (optional)
• sprinkles

Instructions

Blondies

• Preheat oven to 325 degrees F. Spray a 9×9-inch pan with non-stick spray. Set aside.
• Combine cake mix, oil and egg in a large bowl. Slowly stir in milk and then fold in white chocolate chips. (Batter will be thick.) Pour batter into prepared pan and spread out evenly.
• Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove from oven and let stand at least 30 minutes to cool down before you prepare frosting.

Frosting

• In a medium saucepan, over medium-high heat, bring the butter and milk to a boil. Once it starts to boil, remove from heat and quickly whisk in the powdered sugar and vanilla.
• Once mixed, add in desired amount of food coloring. Just one to two drops is all you need. (I used one drop of red for my pink frosting.) Spread warm frosting over the blondies. Let the frosting cool and set before slicing and serving. Enjoy!

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Sometimes you want to indulge in a gooey s’more, but you don’t want (nor have the patience) to sit in front of a campfire, slowly cooking a marshmallow while the smoke rushes to your face. That’s where these S’mores Cookie Bars come in handy! No more dealing with the hot flames or inhaling the smoke. Now the only thing you’ll have to inhale is the delicious contents of a pan of these!

These gooey bars are made with a homemade cookie crust that is buttery, flaky and replicates a graham cracker wonderfully! The crust is topped with a thick layer of chocolate and marshmallow creme followed by another layer of that amazing cookie crust! Last but not least, they’re then baked to golden-brown perfection.

Now, you have the most amazing treat ever! I’d even argue they taste better than a traditional s’more!

VARIATIONS FOR S’MORES COOKIE BARS

Want to mix things up a little bit? Try out these fun ways to elevate your bars!

Chocolate: instead of using regular milk chocolate, try swapping it out for dark chocolate for a richer experience, or white chocolate for a more vanilla taste. You could even be super adventurous and try using Andes Mints, Cookies and Cream chocolate, or caramel filled chocolate.

Peanut Butter: if you love peanut butter, you could try adding a layer of peanut butter to these cookie bars! Simply slather it on top of the first layer of dough and continue the steps like normal.

Cookies: to really make these cookie bars, you could try using your favorite homemade cookie dough for the crust.

Marshmallow: you cannot use regular marshmallows in these bars. They will completely melt and disappear. Only use the marshmallow crème/ fluff.

HOW LONG DO S’MORES COOKIE BARS LAST?

When stored in an airtight container at room temperature, they will last 3 to 4 days.

When stored in the refrigerator, they can last up to a week, but if you do so, make sure to leave them out at room temperature, or microwave a few seconds, to soften them up.

LOVE THIS RECIPE? TRY OUT THESE SIMILAR ONES!

S’mores Cups: graham cracker crusts filled with marshmallow and chocolate and drizzled with even more chocolate.

No-Bake S’mores Pudding Cake: layers of graham crackers, chocolate pudding and marshmallow goodness make up this delicious pudding cake!

Golden Grahams S’mores Bars: are filled with the classic cereal, marshmallows, and of course milk chocolate!

S’mores Crescent Rolls: flaky, buttery crescent rolls stuffed with Nutella, marshmallows, chocolate chips and graham crackers!

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S’mores Cookie Bars

These irresistible bars are everything you love about the classic treat but in cookie bar form. Now you can enjoy all the flavors of s'mores without the smoky campfire.

Prep Time 20 minutes minutes

Cook Time 28 minutes minutes

Servings 16

Author Holly

Ingredients

• 1 cup salted butter softened
• 1 ½ cups light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 bars (1.55 ounces, each) Hershey’s milk chocolate candy bars
• 1 jar (7 ounces) marshmallow creme/ fluff (do not use regular marshmallows)

Instructions

• Preheat oven to 350 degrees F. Grease an 9×13-inch baking pan with non-stick spray. Set aside.
• In a large bowl, beat together butter and brown sugar until combined and fluffy. Beat in the eggs and vanilla.
• In a medium bowl, mix together the flour, graham cracker crumbs, baking powder and salt. Gradually add this mixture to the butter mixture. On low speed, mix until just combined.
• Divide dough in half and press one half of dough into the bottom of the pan evenly. Place the 6 chocolate bars over the top of dough, in a single layer. (You may have to break some of them into pieces so they fit into the pan.) Spread the marshmallow creme/ fluff over the chocolate. (You can run a spoon under hot water to help spread it easier.)
• Place the remaining dough over the marshmallow creme/fluff. (The easiest way to do this is to take pieces of the dough and flatten them in your hand, then lay over the marshmallow. It's okay if it doesn't cover it all completely.)
• Bake for 28 to 30 minutes or until golden-brown. Remove from oven. Cool completely before cutting into bars.

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Sometimes you just need a sweet and salty cookie bar to lift your spirits and destress after a long day, and these Oatmeal Carmelitas will do just that. They are made up of a creamy chocolate and caramel filling sandwiched between a buttery oat crust. The combination of the chewy oatmeal and gooey center makes for the perfect balance of textures and flavors!

These bars are seriously addicting. Take them to your next potluck, backyard barbecue, birthday party or any get together, and within minutes you will be left with nothing but an empty pan and a few crumbs! The same goes if you are just making a pan for your family, so make sure to sneak a couple for yourself before the kids devour them all.

If you plan on serving to a big crowd, these Oatmeal Carmelitas are just what you need. They come together easily and can be made in advance! Just make sure to keep them in an airtight container in the fridge once cooled and they can last up to a week. If you want to enjoy these bars all warm and gooey though, simply heat them up in the microwave for about 5 seconds and you will be in heaven!

GLUTEN FREE OPTION

You certainly can! Just substitute the quick oats for gluten free oats and use oat flour in place of all-purpose flour.

CARAMEL

I have not tried this recipe using caramel sauce, so I personally cannot say if it would work. I only have tried using the prepackaged caramels and making the recipe exactly as stated below.

NUTS

Yes! For an extra salty crunch, add in some chopped nuts like pecans, walnuts, or peanuts into the caramel and chocolate filling!

IMPORTANT NOTES

• When making these cookie bars, it is very important not to over bake them. If you do, the crust will become too hard.
• Always use room temperature butter for thick and chewy cookie bars. When you microwave the butter to soften it tends to result in a thinner and crunchy cookie texture.
• Wait to cut the bars until they are completely cooled down to room temperature.

ENJOY THIS RECIPE? THEN BE SURE TO TRY OUT THESE SIMILAR ONES!

Cheesecake Chocolate Chip Cookie Bars: decadent homemade cookie bars made with a layer of creamy cheesecake in the center.

Sugar Cookie Bars: soft, thick sugar cookie bars topped with a decadent vanilla frosting and sprinkles!

Lunch Lady Peanut Butter Bars: soft peanut butter cookie bars that are topped with a simple, yet delicious chocolate frosting.

Candy Cane Kiss Sugar Cookie Bars: soft, chewy and delicious cookie bars filled with candy cane white chocolate KISSES and topped with a creamy vanilla frosting.

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Oatmeal Carmelitas

Layered cookie bars with an oatmeal and brown sugar crust and a gooey caramel and chocolate filling!

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Servings 18

Ingredients

• 1 package (11 ounces) caramels or caramel bits (I use the Kraft caramels)
• 1/2 cup heavy cream
• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter melted
• 3/4 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees F. Grease a 8×8 -inch baking dish with non-stick spray, or line with foil. Set aside.
• Place the unwrapped caramels or caramel bits in a medium saucepan. Add the heavy cream. Cook and stir over low heat until caramel melts completely. Remove from heat.
• In a medium bowl, add the flour, oats, brown sugar, baking soda and salt. Whisk to combine, then pour the melted butter all over the top. Stir together to combine everything.

  Press half of this oat mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven. (Keep the oven on.)
• Sprinkle the chocolate chips evenly all over the baked crust, then pour melted caramel all over the tops of the chocolate chips. Sprinkle the remaining oat mixture over the top of the caramel. (It does not need to fully cover it.)
• Bake for 18 minutes, or until top is light golden-brown. Remove from oven and let cool completely before cutting into bars.

Notes

This recipe makes 9 large bars or 18 small bars. 

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Cheesecake Chocolate Chip Cookie Bars are one of my favorite treats! They are out of this world delicious and they involve two of my most beloved things: cheesecake and chocolate chip cookies. The two combined is a union worth celebrating.  

These amazing bars start with a thick layer of homemade cookie dough, a layer cheesecake filling, and another layer of cookie dough. They are then baked to golden perfection!

The top layer of cookie dough produces a slightly flaky and crispy top that is incredible! The cheesecake filling and the bottom cookie dough becomes so soft. Take a bite and you will be greeted with the most wonderful and decadent dessert bars ever!

INSTRUCTIONS

Make the cookie dough and cheesecake filling and layer them on top of one another! Yes, that’s seriously it!

For the cookie dough:

• Beat together the shortening, butter, sugars, vanilla, salt and vinegar in a bowl until creamy and combined.
• Beat in the egg, flour and baking soda.
• Mix in chocolate chips and divide the dough in half, set aside.

For the cheesecake layer:

• Beat cream cheese and sugar until combined then beat in egg and vanilla.

For the bars:

• Press half of the cookie dough evenly into the bottom of a 9×13-inch baking pan. 
• Spread the cheesecake filling over cookie dough layer.
• Take the other half of the dough and form small disks from chunks of the dough.
• Place the disks over the top of the cream cheese layer as close as possible (they do not have to touch.)
• Bake for 28 to 30 minutes at 350 degrees F.
• Allow bars to cool then cut and serve!

STORING

Store any leftover bars in an airtight container in the fridge. They will last 3 to 4 days stored this way. 

EASY WAYS TO SOFTEN THE CREAM CHEESE

You can soften cream cheese one of two ways:

Microwave: place the unwrapped cream cheese into a microwave safe bowl and heat up for only 10 to 15 seconds. Be sure to not over microwave the cream cheese or it will melt.

Set it out: cut the cream cheese into small pieces on a plate and leave out on the counter for 15 to 20 minutes.

Enjoy this recipe? Here are a few more of our favorites!

Single-Serving Chocolate Chip Cookie: a warm and delicious chocolate chip cookie for one.

Chocolate Chip Pudding Cookies: soft and moist chocolate chip cookies made with vanilla pudding mix.

Chocolate Chip Cookie Pie: everything you love about a warm, soft chocolate chip cookie but in pie form! 

Monster Cookie Dough Cheesecake: A delicious no-bake cookie dough crust topped with a decadent and creamy cheesecake filling.

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Cheesecake Chocolate Chip Cookie Bars

Cheesecake Chocolate Chip Cookie Bars are decadent homemade cookie bars with a layer of creamy cheesecake.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Ingredients

Chocolate Chip Cookie Bars

• 1/2 cup salted butter softened
• 1/2 cup butter flavored vegetable shortening
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 Tablespoon cider vinegar
• 1 large egg
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups semi-sweet chocolate chips

Cheesecake Layer

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

Chocolate Chip Cookie Bars

• In a large bowl, using an electric hand mixer, beat together the butter, shortening, both sugars, vanilla, salt and cider vinegar. Beat until creamy and combined.
• Beat in the egg, baking soda and flour until just combined. Stir in the chocolate chips. Divide the dough into two equal portions. Set aside.

Cheesecake Layer

• In a medium bowl, beat the cream cheese and sugar until creamy and combined. Then beat in the egg and vanilla.
• In a 9×13 glass baking pan, press 1/2 of the chocolate chip dough evenly into the bottom of the pan. Spread the cream cheese filling over the top of the cookie dough in the pan. With the remaining cookie dough, flatten chunks of the dough in between your hands to form small disks. Place them all over the top of the cream cheese mixture. (Try to place them as close as possible, but they don’t have to touch)
• Bake at 350 degrees F. for 28 to 30 minutes, or until the top is golden brown and cooked through.
• Cool bars completely before cutting and serving. Store any leftovers covered in the fridge.

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Oh friends, do I have a treat for you today! Let me introduce to you these Lunch Lady Peanut Butter Bars. They are amazing!

I have to admit, I’m not the biggest peanut butter fan. I do enjoy a good peanut butter and jelly sandwich from time to time, but that’s about it. Well, that all changed for me the day I first made these Lunch Lady Peanut Butter Bars. From the second I sank my teeth into that chewy, moist cookie bar, I declared it love at first bite!

The cookie itself is rich and decadent and full of that salty-sweet peanut butter flavor. It basically melts in your mouth! But the addition of the simple, homemade chocolate frosting is what really completes these delicious bars though.

As we all know, peanut butter and chocolate are basically a match made in flavor-combo heaven! They compliment each other in the most unfathomable ways. And to have a creamy chocolate frosting slathered all over the top of the peanut butter bars? Well, let’s just say I hope you weren’t serious about that new year’s diet.

One of the many things I love about these is that instead of having to individually scoop out the dough like normal cookies, you just spread out all of the batter evenly onto a baking sheet! It saves you so much extra time and makes it so the frosting can be spread on effortlessly! 

One pan makes a lot (depending on how you choose to cut them), but I haven’t yet decided if that’s a good or bad thing. It’s a good thing if you’re planning on serving to a crowd, it’s a bad thing if you’re just making it for your family, because then you’ll be tempted to eat the whole pan.

MORE DELICIOUS DESSERTS YOU MAY LIKE:

LUNCH LADY BROWNIES

HEAVENLY OREO DESSERT

THE BEST SUGAR COOKIES

CHOCOLATE CUPCAKES WITH OREO BUTTERCREAM

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Lunch Lady Peanut Butter Bars

Lunch Lady Peanut Butter Bars are soft peanut butter cookie bars topped with chocolate frosting!

Prep Time 25 minutes minutes

Cook Time 16 minutes minutes

Servings 24

Ingredients

• 1 cup salted butter softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• FROSTING:
• 1/2 cup salted butter softened
• 3 Tablespoons unsweetened cocoa powder
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 4 to 5 Tablespoons milk

Instructions

• Preheat oven to 350 degrees F. Spray a large (17 x 12 x 1 inch) baking sheet with non-stick spray. Set aside.

  In a large bowl, beat butter, sugar and brown sugar together with an electric hand-mixer until combined and creamy.

  Add peanut butter, eggs and vanilla extract. Mix well to combine.
• Slowly mix in flour, oats, baking powder and salt. Mix until well combined.

  Spread cookie dough out in an even layer on the prepared baking sheet.

  (This cookie dough is sticky so this takes a little patience to spread out. I spray the back of a spoon with cooking spray to help spread the batter out.)

  Bake bars for 16 to 18 minutes. They will be nice and golden. (I bake mine for 18 minutes in my oven.) Remove bars from oven and let cool.
• FROSTING: Mix all frosting ingredients until smooth and creamy.

  Spread frosting evenly on top of peanut butter bars. Cut into squares. Serve and enjoy!

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Baking during the holidays is one of my favorite things to do. It’s so cold and chilly outside I can’t help but turn on the oven and get to whipping up the season’s most comforting sweets. And what better way to celebrate the Christmas season than with the holiday’s favorite flavor: peppermint! 

These Candy Cane Kiss Sugar Cookie Bars begin with a simple sugar cookie dough, but with a slight twist. Candy Cane Hershey KISSES are finely chopped and added into the batter to give the sugar cookie bars that hint of peppermint flavor.

The batter is then evenly spread out onto a baking pan and baked to golden perfection. This means there’s no need for using multiple baking sheets and having to scoop out individual balls of dough. Yes, I know, your life just got so much easier!

Once cooled, the sugar cookie bars are then frosted with a simple vanilla frosting and topped with more crushed candy cane kisses for extra flavor and a little crunch! 

If you’re looking for a worthy addition to your holiday baking this year, these Candy Cane Kiss Sugar Cookie Bars are sure to impress!

MORE DELICIOUS COOKIE RECIPES YOU MAY LIKE:

The Best Sugar Cookies

Homemade Oreo Cookies

Sugar Cookie Bars

Chocolate Chip Pudding Cookies

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Candy Cane Kiss Sugar Cookie Bars

Candy Cane Kiss Sugar Cookie Bars are soft, chewy and so delicious. They’re filled with candy cane white chocolate Kisses and topped with creamy vanilla frosting.

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 16

Ingredients

• 1 cup salted butter softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ¼ cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 ½ cups chopped Hershey's Candy Cane KISSES divided

Frosting

• 1/2 cup salted butter
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350° F. Line a 9×13-inch baking pan with foil, then spray foil lightly with non-stick spray. Set aside.
• In the bowl of a stand mixer, beat the butter and sugar together until combined and creamy. Add eggs and vanilla; beat until just combined.
• In a separate, medium bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture until just combined. Stir in one cup of the chopped candy cane KISSES.
• Press dough evenly into the pan. Bake 25 to 28 minutes, or until edges are light golden-brown. Cool completely before frosting.

Frosting

• In a medium bowl, beat together butter, 2 cups of powdered sugar and milk until combined. Slowly add in the remaining two cups of powdered sugar until combined. Add the vanilla. Beat until creamy and no lumps remain.
• Frost sugar cookie bars. Sprinkle the remaining chopped candy cane KISSES evenly over frosting. Cut into bars and serve. Enjoy!

Recipe and photos updated: 12/22/2020

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