HOMEMADE MOIST CHOCOLATE CUPCAKES

INGREDIENTS
CHOCOLATE CUPCAKES

1. 1 cup (130g) all purpose flour
2. 1 cup (207g) sugar
3. 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
4. 1 tsp baking soda
5. 1/2 tsp salt
6. 1 large egg
7. 1/2 cup (120ml) buttermilk
8. 1/2 cup (120ml) vegetable oil
9. 3/4 tsp vanilla
10. 1/2 cup (120ml) hot water

CHOCOLATE FROSTING

1. 1 1/4 cups (280g) unsalted butter, room temperature
2. 12 oz semi sweet chocolate chips, melted
3. 3 tbsp (22g) Hershey’s dark cocoa powder
4. 5 cups (575g) powdered sugar
5. Pinch of salt
6. 4–5 tbsp (60-75ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. Batter will be thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
9. Add the melted chocolate and mix until well combined.
10. Add the cocoa powder and mix until well combined.
11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
12. Add remaining powdered sugar and salt and mix until smooth.
13. Add remaining heavy cream as needed to get the right consistency of frosting.
14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.


For more detail lifeloveandsugar

BOSTON CREAM PIE CUPCAKES

INGREDIENTS
VANILLA CUPCAKES

1. 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
2. 3/4 cups (155g) sugar
3. 6 tbsp (86g) sour cream, room temperature
4. 2 tsp (10ml) vanilla extract
5. 3 large egg whites, room temperature
6. 1 1/4 cups (163g) all purpose flour
7. 2 tsp (8g) baking powder
8. ¼ tsp salt
9. 6 tbsp (90ml) milk, room temperature
10. 2 tbsp (30ml) water, room temperature

PASTRY CREAM FILLING

1. 2 egg yolks
2. 6 tbsp (78g) sugar
3. 1 1/2 tbsp cornstarch
4. 1 cup + 2 tbsp (270ml) milk
5. 1 tbsp (14g) salted butter
6. 1 tsp vanilla extract

CHOCOLATE GANACHE

1. 12 oz (338g) semi sweet chocolate chips
2. 2 tbsp (30ml) light corn syrup
3. 3/4 cup + 2 tbsp (210ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20. Divide the pastry cream between the cupcakes and fill in the centers.
21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.


For more detail lifeloveandsugar

Reese’s Pieces Cookies

INGREDIENTS

1. 1/2 cup (113g) unsalted butter, melted
2. 1/3 cup (66 g) granulated sugar
3. 1/2 cup (104g) light brown sugar, packed
4. 1 large egg
5. 1 teaspoon (5ml) vanilla extract
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon salt
8. 1 1/2 cups (186g) all-purpose flour
9. 1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle

INSTRUCTIONS

1. Note: This dough requires chilling.
2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

For more detail crazyforcrust

Maple Brown Sugar Cookies

Ingredients

1. 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled)
2. 1 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
5. 1 cup (200g) packed dark brown sugar*
6. 1 large egg, at room temperature
7. 1/3 cup (80ml) pure maple syrup*
8. 1 teaspoon pure vanilla extract
9. 1 teaspoon maple extract*
10. 1 cup (130g) chopped pecans*

Maple Icing

1. 2 Tablespoons (30g) unsalted butter
2. 1/3 cup (80ml) pure maple syrup
3. 1 cup (112g) sifted confectioners’ sugar*
4. pinch salt, to taste

Instructions

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
3. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
4. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
6. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
9. Cookies stay fresh covered at room temperature for up to 1 week.

For more detail sallysbakingaddiction

EASY PEANUT BUTTER FUDGE BARS

INGREDIENTS
PEANUT BUTTER COOKIE DOUGH:

1.  1 1/2 cups (3 sticks, 12 ounces) butter, softened
2.  1 1/2 cups (11.25 ounces) granulated sugar
3.  1 1/2 cups (11.25 ounces) light or dark brown sugar
4.  3 large eggs
5.  1 teaspoon vanilla extract
6.  1 1/2 cups (13.5 ounces) creamy peanut butter
7.  4 1/2 cups (22.5 ounces) all-purpose flour
8.  1 tablespoon baking soda
9.  3/4 teaspoon salt

FUDGE:

1.  1 can (14-ounces) sweetened condensed milk
2.  2 tablespoons butter
3.  Pinch of salt
4.  2 cups (12 ounces) semisweet chocolate chips
5.  1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray (see note for other pan size variations).
2. For the peanut butter cookie dough, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and creamy, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the peanut butter and mix until combined. Stir in the dry ingredients until no dry streaks remain.
4. Reserve about 2 1/2 cups of the dough (20-25 ounces) and set aside. Press the rest of the cookie dough in the bottom and into the corners of the prepared pan.
5. For the fudge, in a microwave-safe bowl (or in a saucepan on the stove), combine the sweetened condensed milk, butter, salt, chocolate chips and vanilla. Cook for 1-minute increments, stirring in between (or on medium-low heat on the stovetop), until the mixture is melted and creamy; don't overheat or let it burn!
6. Pour the fudge filling over the cookie dough layer and spread evenly with an offset spatula or knife.
7. Crumble the remaining cookie dough over the top in small pieces (it won't cover the top completely- that's ok).
8. Bake the bars for 15 minutes - don't overbake! The cookie dough should be soft; resist the temptation to let them cook until browned. Let the bars cool completely before slicing and serving. The bars can be cut and stored in the refrigerator, well-covered, for several days or frozen for several months.

For more detail melskitchencafe

COCONUT TOFFEE CHOCOLATE CHIP COOKIE BARS

Ingredients
CRUST:

1. 1 1/4 cups all-purpose flour
2. 1 cup old-fashioned oats
3. 2 cups flaked coconut
4. 1/2 tsp salt
5. 3/4 cup brown sugar
6. 1 cup butter softened
7. 1 egg lightly beaten
8. 12 oz semi-sweet chocolate chips

FILLING:

1. 14 oz sweetened condensed milk
2. 1/4 cup Karo® Light Corn Syrup
3. 8 oz toffee bits
4. Instructions
5. Preheat oven to 350°F.

CRUST:

1. Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed.
2. Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips.
3. Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly greased 13 x 9-inch baking dish.
4. Bake 10 minutes.

FILLING:

1. Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined.
2. Pour evenly over hot crust.
3. Sprinkle with toffee bits.
4. Top evenly with reserved crust mixture.
5. Bake 25 to 30 minutes until golden brown. Cool and cut into bars.

For more detail momontimeout

Frosted Chocolate Mocha Cupcakes

Ingredients

Cupcakes:

1.  1 1/2 cups flour
2.  1 cup sugar
3.  1/3 cup cocoa powder
4.  1 teaspoon baking soda
5.  1/2 teaspoon salt
6.  2 eggs
7.  1/2 cup cold coffee
8.  1/2 cup vegetable oil (I used canola oil)
9.  1 tablespoon vinegar (I used cider vinegar)
10.  1 tablespoon vanilla

Mocha Frosting:

1.  1 12 cups (3 sticks butter), at room temperature
2.  3 cups powdered sugar
3.  4 tablespoons cocoa powder
4.  2 teaspoons vanilla
5.  1 tablespoon instant coffee, dissolve in about 2 teaspoons hot water
6.  12 chocolate covered espresso beans, to garnish (optional)

Instructions

1. Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°.
2. In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside.
3. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
4. Fill paper-lined muffin cups three-fourths full. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool. Frost when cooled to room temperature.
6. To make frosting, in your stand mixer fit with the paddle attachment, beat the softened butter with the powdered sugar until it is creamy.
7. Add  the cocoa powder, vanilla  and coffee. Beat for 2 minutes until fluffy. Pipe onto cupcakes. Top each cupcakewith a chocolate covered espresso bean if desired

For more detail thatskinnychickcanbake

Vanilla Cupcakes with White Chocolate Buttercrea

Ingredients

Cake:

1.  1 3/4 cups plus 2 tablespoons flour
2.  3/4 teaspoon baking powder
3.  1/4 teaspoon salt
4.  3/4 cup butter, at room temperature
5.  1 1/2 cups sugar
6.  3 eggs
7.  3/4 cup whole milk
8.  3/4 teaspoon fresh lemon juice
9.  1 1/2 teaspoons vanilla extract

Frosting:

1.  6 ounces white chocolate, chopped
2.  4 eggs whites
3.  1 cup plus 2 tablespoons sugar
4.  1 cup plus 2 tablespoons butter, at room temperature
5.  1 1/2 teaspoons vanilla
6.  1 cup white chocolate chips

Instructions

1. Preheat oven to 350º. Line muffin tins with paper liners.
2. Whisk together flour, baking powder and salt.
3. In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
4. Divide batter into 14 or so spots in the muffin tins. Bake in the middle of the oven about 15 minutes (mine took 23 minutes) or till tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes then remove to rack to finish cooling.
5. Melt the white chocolate in a microwave safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
6. Combine the egg whites and sugar in bowl of mixer. Place bowl over pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
7. Use mixer on high to whip the eggs till thick and cooled to room temperature, about 5 minutes. Turn mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon. Add the chocolate and vanilla and mix till smooth. If the icing is too runny, refrigerate briefly till it thickens. Ice the cup cakes with the frosting and sprinkle with white chocolate chips.

For more detail thatskinnychickcanbake

Caramel Chocolate Brownies

Ingredients

1.  1 cup butter
2.  12 ounces semi-sweet chocolate, chopped
3.  1 1/2 cups sugar
4.  4 eggs
5.  1 tablespoon vanilla
6.  1 1/4 cups flour
7.  1/2 teaspoon salt
8.  1 cup semi-sweet chocolate chips
9.  14-ounce bag of caramels, unwrapped (I prefer Werther's Chewy Caramels over other brands. You may need 2 bags to get 14 ounces)
10.  1/3 cup heavy cream

Instructions

1. Preheat oven to 350º. Line 9 x 13 pan with non-stick foil or regular foil sprayed with cooking spray.
2. Melt butter and chocolate in a microwave-safe bowl, using 30-second increments, stirring each time till smooth. Add sugar, eggs, and vanilla and whisk till well incorporated. Stir in flour and salt.
3. Spread half the batter over the bottom of the prepared pan. Bake for 20 minutes and allow to cool for 20 minutes.
4. Melt caramels and cream in a microwave-safe bowl, using 30-second increments, checking and stirring each time till smooth. While still warm, pour caramel over the top of the brownies and spread to cover. If caramel has cooled, gently reheat in the microwave. Top with remaining brownie batter by dropping tablespoons of batter across the caramel then spread to edges. If the batter has become stiff, gently reheat in the microwave. Sprinkle top of brownies with chocolate chips and bake for an additional 20 minutes.
5. Allow to cool completely, then use foil to remove brownies from pan. Cut and serve.

For more detail thatskinnychickcanbake

Blackberry Cheesecake Bars

Ingredients

Crust:

1.  One 11-ounce box vanilla wafers
2.  ½ cup pecans
3.  1/2 cup butter, melted
4.  1½ teaspoons vanilla

Filling:

1.  Three 8-ounce packages cream cheese, at room temperature
2.  1½ cups sugar
3.  4 eggs
4.  ½ cup sour cream

Topping:

1.  4 cups fresh blackberries
2.  1 cup sugar
3.  4 teaspoons cornstarch

Instructions

1. Preheat the oven to 350°.
2. Line a 9-by-13-inch baking pan with nonstick foil. Set aside
3. Add the vanilla wafers and pecans to a food processor. Pulse until crumbs form. Add the melted butter and vanilla and pulse again until combined. Dump the mixture into the prepared pan. Evenly press the crumbs into the bottom of the pan.
4. Beat cream cheese and sugar with a paddle attachment until smooth. Add the eggs one at a time, beating until each egg is combined before adding another. Add the sour cream and mix again.
5. Scrape out the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
6. To make the topping, add the blackberries, sugar and ¼ cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices begin to thicken about 5 minutes.
7. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth. Add this mixture to the berries, bring to a boil and cook for another couple minutes. Turn off the heat and cool the mixture.
8. Pour the blackberries over the cheesecake and place the pan into the fridge to chill at least 2 hours.
9. To serve, use the foil as a sling to remove bars to a cutting board. Slice into squares.

For more detail thatskinnychickcanbake

Perfect Yellow Cake Recipe with Chocolate Buttercream

Ingredients

For cake:

1.  4 cups plus 2 tablespoons cake flour
2.  2 teaspoons baking powder
3.  1 1/2 teaspoons baking soda
4.  1 teaspoon salt
5.  1 cup butter (2 sticks), at room temperature
6.  2 cups sugar
7.  2 teaspoons vanilla
8.  4 eggs, at room temperature
9.  2 cups buttermilk

For frosting:

1.  1 1/2 cups butter (3 sticks), at room temperature
2.  1 cup cocoa powder
3.  5 cups powdered sugar
4.  1/2 cup milk
5.  2 teaspoons vanilla

Instructions

1. Preheat oven to 350°. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment (I use an oil/flour cooking spray like Bakers Joy)
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In your stand mixer, beat butter and sugar on medium speed until pale and fluffy, then mix in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition. Mix in buttermilk until just combined (will not be smooth). Add flour mixture in three batches, mixing until just combined. Be careful not to over-mix as this will toughen cake and cause big air bubbles.
3. Spread batter evenly in cake pan. Drop the cake pans onto the counter from a few inches up to release any air bubbles, 2 or 3 times. Bake until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Cool on a wire rack for about 10 minutes, then invert, remove cakes from pan and let finish cooling.
4. To make frosting, place the cocoa in the bowl of your stand mixer. Mix with whisk attachment to remove lumps. Add the butter and cream until smooth.
5. Alternate the powdered sugar and milk by adding about a cup of powdered sugar and a tablespoon of milk, mixing, then repeating until all is incorporated.
6. Add vanilla and mix to combine. You may adjust the powdered sugar and milk if you need a thicker or thinner frosting.

For more detail thatskinnychickcanbake

Moist Chocolate Cake with Chocolate Buttercream Frosting

Ingredients

Cake:

1.  2 cups sugar
2.  1 3/4 cups flour
3.  3/4 cup cocoa powder
4.  1 1/2 teaspoon baking powder
5.  1 1/2 teaspoon baking soda
6.  1 teaspoon salt
7.  2 eggs
8.  1 cup buttermilk
9.  1/2 cup (1 stick) butter, melted
10.  1 tablespoon vanilla
11.  1 cup hot coffee (I used one cup boiling water with 2 teaspoons instant coffee)

Buttercream Frosting:

1.  12 tablespoons butter (at room temperature)
2.  1 cup unsweetened cocoa powder
3.  5 1/3 cups powdered sugar
4.  2/3 cup milk
5.  2 teaspoons vanilla

Instructions

1. Preheat oven to 350º. Grease and flour (or use Baker's Joy) three 9-inch cake pans, line with parchment rounds and grease the parchment, too. Set aside.
2. With a stand mixer, stir together the first 6 (dry) ingredients. Add eggs, buttermilk, butter, and vanilla and beat for about 2 minutes on medium speed, scraping sides of the bowl at least once. Stir in coffee.
3. Divide batter between the three pans. I like using a kitchen scale to divide the batter evenly. The batter will be thin.
4. Bake for 30-35 minutes or until a toothpick inserted in middle comes out clean. Cool for about 10 minutes, then run a knife around edges of pans. Carefully remove cakes from pans to a wire rack to cool completely. Gently remove parchment.
5. Cool completely before frosting.
6. To make the frosting, cream the butter. Add cocoa and powdered sugar alternately with milk. Beat until it reaches spreading consistency, adding more milk as needed. Mix in vanilla.

For more detail thatskinnychickcanbake

Chocolate Chip Cookie Bars

Ingredients

1.  2 1/4 cups all purpose flour
2.  1 tsp baking soda
3.  1 tsp salt
4.  1 cup butter softened
5.  3/4 cup granulated sugar
6.  3/4 cup brown sugar
7.  2 large eggs
8.  1 tsp vanilla extract
9.  1 cup pecans
10.  1-2 cups chocolate chips

Instructions

1. Pre-heat your oven to 350 degrees °F.
2. In a medium bowl, whisk together your dry ingredients ( flour, baking soda and salt) and set aside.
3. In the bowl attached to a stand mixer, place the butter, white sugar and brown sugar. Start the mixer on low speed and cream them together until they are fully incorporated.
4. Add in the eggs, beating until smooth, then mix in the vanilla until completely mixed in as well. 
5. Stop the mixer and then add the dry ingredients, beating on medium speed until fully incorporated.
6. Mix in the pecans and chocolate chips by hand.
7. Take a jelly roll pan (which is basically a standard baking sheet that has a raised edge) and grease it well. Spread the mixture through the pan evenly. IF you want THICK bars, then use a 9x13 pan ( this is how I make them, they are so good!)
8. If you used a jelly roll pan, bake them for 15-17 minutes and start checking to see if they are done. If you are making thick and chewy cookie bars, bake in the oven for 25-30 minutes- do not overbake! You want them slightly under-baked so that they are chewy.
9. Remove and cool. Slice into servings.

For more detail thekitchenmagpie

RICH AND CHEWY BUTTERSCOTCH BARS

INGREDIENTS

1. 1 1/4 cups brown sugar
2. 1/2 cup melted butter
3. 1 1/2 tsp maple flavoring
4. 2 eggs
5. 1 1/2 cups flour
6. 1 tsp baking powder
7. 1/4 tsp salt
8. 1/2-1 cup chopped pecans or walnuts

INSTRUCTIONS

1. Cream brown sugar, melted butter, and maple flavoring in a mixing bowl. Beat in the eggs. Stir in dry ingredients and nuts.
2. Pour batter into a greased 9" square pan.
3. Bake at 350° for about 30 minutes or till toothpick comes out clean. Cool on a wire rack, then cut into bars.

For more detail creationsbykara

Caramel Crush Bars

Ingredients

Crust:

1. 1 1/2 cups quick oats
2. 2 1/4 cups flour
3. 1 1/2 cups brown sugar
4. 1 1/4 cups butter

Filling:

1. 1/4 cup butter
2. 1 cup brown sugar
3. 1/4 cup milk
4. 2 tsp vanilla
5. 2 tbsp flour

Instructions

1. Melt butter completely.
2. Mix butter with oatmeal, flour, and brown sugar.
3. Press 2/3 of this mixture into a greased (I also like using parchment paper) 9x13 pan and bake at 325ºF for 10 minutes. When done, allow it to cool.
4. Set remaining 1/3 of crust aside for topping.
5. While crust is baking, melt butter for filling in a saucepan.
6. Stir in brown sugar until smooth. (about 1 minute)
7. Repeat for milk, vanilla, and flour, adding each one separately.
8. Bring to a slow boil for about 3 minutes until it begins to thicken. Be sure to stir continuously.
9. Remove from heat.
10. When crust is cool to the touch, pour caramel filling on it.
11. Sprinkle remaining crust mixture over top.
12. Bake at 300ºF for an additional 20 minutes.
13. Bars will appear a bit runny but will firm up when cool.

For more detail inspirationalmomma

MOUNDS BAR BROWNIES

Ingredients

1. 3/4 cup all-purpose flour
2. 3/4 cup unsweetened cocoa powder
3. 3/4 cup butter, melted
4. 1 1/4 cups sugar
5. 3 large eggs
6. 1 teaspoon vanilla extract
7. 14 ounces sweetened shredded coconut flakes
8. 12 ounce can sweetened condensed milk
9. 10 ounces semi-sweet chocolate chips

Instructions

1. Heat oven to 325 degrees F. Line a 8x8 baking pan with aluminum foil, allowing the sides of the foil to form an overhang over the side of the pan, then spray with cooking oil. Do not skip this step as the brownies will be impossible to get out.
2. Combine flour and cocoa in a medium bowl and set aside.
3. In a separate bowl, mix butter, sugar, and vanilla extract. Add eggs one at a time mixing well after each addition.
4. Gradually add flour mixture and mix well until well blended. Spread evenly into your prepared 8x8 baking pan. Bake at 325 degrees F for 30-33 minutes, until a knife or toothpick inserted through the center comes out clean.
5. While the brownies are baking, in a medium bowl (can be the same bowl from mixing the flour and cocoa. Just wipe it clean.) combine the sweetened shredded coconut flakes and sweetened condensed milk. Mix until combined and set aside.
6. When done remove brownies from the oven and evenly smooth out the coconut mixture on top. Gently press the mixture into each corner.
7. Evenly sprinkle the chocolate chips on top the coconut mixture.
8. Return the pan to the oven and bake an additional 5 minutes.
9. Remove from oven and gently smooth out the chocolate chips. They should be softened enough to easily spread.
10. Set the pan aside and allow to cool for 2-3 hours, or until the chocolate layer has firmly set. This step can also be done overnight as well.
11. After chocolate layer has fully set lift brownies from pan using the foil overhang and place on a cutting board. With a sharp knife slice the brownies. Enjoy!

For more detail heresyoursavings

STRAWBERRIES AND CREAM COOKIE CRUMBLE BARS

INGREDIENTS

1. 1 package pre-made Sugar Cookie Dough
2. 8 oz Cream Cheese
3. 1/2 C Sugar
4. 1/4 tsp Almond Extract
5. 1 can Strawberry Pie Filling
6. 1/2 C Flour
7. 1/4 C Brown Sugar
8. 3 Tbsp. Butter, cold
9. 1/2 C walnuts

INSTRUCTIONS

1. Preheat the oven to 375F.
2. Press the cookie dough into a lightly greased 9×13 baking dish. Bake for 5 minutes and cool completely.
3. Beat the cream cheese, sugar, and extract until smooth. Smooth over the crust and spoon the strawberry pie filling over the sweetened cream cheese.
4. Whisk together the flour and brown sugar then cut in the cold butter to form a grainy crumb. Add in the walnuts and sprinkle over the strawberry pie filling.

1. Bake for 25 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting. You can serve them warm and eat with a fork, or refrigerate and eat with your fingers.
2. I liked them cold with a glass of milk! The perfect dessert bar.

For more detail pintsizedbaker