Brownies & Bars - Lauren's Latest

Scotcharoos

Lauren's Latest — Fri, 07 Oct 2022 16:24:08 +0000

This Scotcharoos recipe is a CLASSIC no-bake dessert featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table. Looking for another no-bake favorite? Try my No-Bake Peanut Butter Bars.

But Wait, What are Scotcharoos?

Besides being addictively delicious, Scotcheroos are chewy, yet soft dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. This no-bake recipe was originally printed on the Rice Krispies box in the 1960s. Nowadays, almost everyone seems to have a version of the recipe in their recipe collection and is still just as popular as it was way back when.

How to Make Scotcharoos

These delicious little gems come together in about 15 minutes plus time for them to set and firm up. It’s important to remember to not place them in the fridge. Keep them at room temperature unless you want to break a tooth. For full recipe details, see the recipe card down below. But this is quite literally the easiest recipe to remember. I always say in my head (cup-a, cup-a, cup-a) because that’s the measurement for every ingredient (1 cup), plus 6 cups of Rice Krispies. Here is what you can expect when making this recipe:

Prep Dish

Prepare a 13x9x2 dish with butter or cooking spray. Set aside.

Make Peanut Butter Mixture

Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.

Add Rice Krispies to a Large Bowl

Measure out your Rice Krispies into a large mixing bowl.

Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.

Evenly Press into Dish

Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.

Make the Chocolate Butterscotch Topping

Combine chocolate chips and butterscotch chips in a separate pot. Heat over medium/low heat until melted, stirring constantly. You could also do this in the microwave or in a double boiler.

Pour Chocolate Butterscotch Topping over the Rice Krispies

Once melted, pour over top Rice Krispies mixture. Spread evenly with an offset spatula.

Let Sit + then Serve

Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Why are My Scotcharoos so Dry?

This is probably the most common problem people run into when making these..dry and hard Scotcharoos. The usual reason is that you cooked the corn syrup and sugar too long. It’s important to watch closely and remove from heat as soon as you see that the sugar has dissolved.

Storage Directions

Store Scotcharoos in an airtight container at room temperature. These will stay fresh for 3-4 days before starting to get a little dry.

Can I freeze Scotcharoos?

Yes! Freeze squares of Scotcharoos in layers with parchment or wax paper in between. Use a freezer safe, airtight container and these will stay fresh up to 3 months. Thaw at room temperature when ready to serve.

Love Scotcharoos? Try These Other Dessert Bar Recipes…

I hope you love these as much as we do! The recipe card is below. Be sure to save, print, bookmark or share this recipe and keep it handy! Have a great weekend, friends!

Scotcharoos

This Scotcharoos recipe is a CLASSIC featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table.

Course Dessert

Cuisine American

Keyword rice krispies, scotcharoos

Prep Time 5 minutes

Cook Time 15 minutes

Servings

Calories 469kcal

Ingredients

1 cup peanut butter creamy
1 cup corn syrup light
1 cup sugar granulated
6 cups Rice Krispies Cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Instructions

Prepare a 13x9x2 dish with butter or cooking spray. Set aside.
Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.
Measure our your Rice Krispies into a large mixing bowl.
Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.
Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.
Combine chocolate chips and butterscotch chips In a separate pot. Heat over medium/low heat until melted, stirring constantly.
Once melted, pour melted chips over top Rice Krispies mixture. Spread evenly with an offset spatula.
Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Nutrition

The post Scotcharoos appeared first on Lauren's Latest.

50+ MUST TRY Pumpkin Recipes

Lauren's Latest — Wed, 28 Sep 2022 00:55:12 +0000

It is officially Fall, and I couldn’t be more thrilled! Cooler temperatures, sweaters, hoodies, falling leaves…I love all of it! This also means we can talk about pumpkin everything without getting some glaring looks, amiright!? I compiled a list of several (ok, a lot) of my favorite pumpkin recipes (yes, mostly desserts!) as well as reader favorites to have in one convenient spot. There is everything from Pumpkin Breads and Pumpkin Pies to Pumpkin Soup and Pumpkin Dip! Let’s get baking!

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar!

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling!

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake!

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze.

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast.

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall.

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

Pumpkin Chocolate Chip Bars

Lauren's Latest — Wed, 21 Sep 2022 01:30:00 +0000

These Pumpkin Chocolate Chip Bars are the perfect Fall treat and usually one of the first pumpkin desserts I make each year. These are soft, chocolate-y, pumpkin bars that are quick and easy to make. With simple ingredients, you’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate. Well, these Ooey Gooey Caramel Pumpkin Blondies might beat just plain ol’ pumpkin and chocolate. But that’s because that recipe is more or less this recipe, but next level.

Baking Season is Here

Baking is what Fall is all about! I love being able to bake and create such a delicious smell throughout my home. It feels so cozy and inviting. These Pumpkin Chocolate Chip Bars fit right in there with my other Fall baking favorites. Sweet, buttery, pumpkiny and chocolatey goodness mixed with warm spices…it’s the best Fall treat.

Pumpkin Chocolate Chip Bars Variations

I love recipes that are adaptable and can be made slightly different each time. This recipe is one of them.

Can I Add Nuts or Different Flavored Chips?

If you are a nut lover, feel free to add in nuts or different kinds of chips to change these up. Even adding frosting would make these even better! Or chocolate ganache! Mmmm…..

Can I Use Fresh Pumpkin Instead of Canned?

You can. I prefer to use canned when baking. Fresh pumpkin puree tends to have more moisture in it, but you can always soak up some of the liquid with paper towels before adding to the batter mixture.

Can I Double This Recipe? What Size Pan Would I Use?

You absolutely can double this recipe! Simply use a 9×13 glass baking sheet and bake until a toothpick comes out clean.

How to Make Pumpkin Chocolate Chip Bars

For full recipe details including ingredient measurements, see the recipe card down below. Here is what you can expect when making these.

Preheat Oven + Prep Pan

Preheat oven. Spray 8×8 square dish with nonstick cooking spray and set aside.

Make Batter

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until JUST combined. Don’t over mix. Stir in chocolate chips.

Spread into Pan + Bake

Spread this out into a square dish and bake (about 15 minutes) until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!}

Cool, Cut into Bars + Serve

Remove from oven, cool 5-10 minutes, cut into bars and serve warm.

Storing Pumpkin Chocolate Chip Bars

Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days…if they aren’t gone by then!

To Freeze– Good news! These freeze really well if you want make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer safe, airtight container of bag. These will stay fresh for 2 months in the freezer. Allow to thaw over night.

More Pumpkin Bar Recipes to Try!

I really hope you try out this Pumpkin Chocolate Chip Bars, it is SO worth it!

The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great week friends!

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a soft, tender, chocolatey, and pumpkin-y treat that is quick and easy to make. Perfect for Fall baking!

Course Dessert

Cuisine American

Keyword pumpkin blondies, Pumpkin Chocolate Chip Bars

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

Servings large bars

Calories 221kcal

Author Lauren’s Latest

Ingredients

6 tablespoons butter softened
1/2 cup brown sugar packed
1 teaspoon vanilla
1 egg
1/2 cup pumpkin puree
7/8 cup all purpose flour 3/4 cup + 2 tablespoons
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mini chocolate chips

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Spray 8×8 square dish with nonstick cooking spray and set aside.
In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips.
Spread dough evenly into prepared baking dish. Bake 15-20 minutes or until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!} Remove from oven, cool 5-10 minutes, cut into bars and serve warm. Or wait and serve at room temperature. But of course I can never wait.

Nutrition

The post Pumpkin Chocolate Chip Bars appeared first on Lauren's Latest.

Hot Fudge Brownie

Lauren's Latest — Fri, 24 Jun 2022 13:23:00 +0000

If you’re looking for a ridiculously decadent brownie, you’ve come to the right place. This Hot Fudge Brownie recipe is SO good, especially with vanilla ice cream! What could be better than a Hot Fudge Brownie Sundae during the hot summer days? I say nothing! This dessert is so rich, decadent, fudgy, and sweet. Straight up ridiculous, but mamamia, that warm chocolatey brownie with the cold ice cream gets me every.single.time.

Hot Fudge Brownie Basics

Making Hot Fudge Brownies couldn’t be easier. I break it down into 3 basic steps- make the brownies, make the hot fudge, and assemble adding ice cream and desired toppings.

Brownies

The brownies you choose to use can certainly be a store-bought brownie mix made with eggs, oil and water. No shame in that game. Alternatively, you could make a quick pan of homemade brownies! For this recipe, I used a store-bought brownie mix.

Hot Fudge

Below I will guide you step by step on how to make your own homemade hot fudge.

Toppings

The possibilities are endless when it comes to toppings. Ice cream is at the top of that list. Store-bought stuff is great or if you have the time, make some homemade Vanilla Ice Cream or Chocolate Ice Cream.

Other toppings to consider are Maraschino Cherries, nuts, sprinkles, chocolate or caramel syrup, marshmallows or fruit!

Looking for other chocolate sauces to use on this recipe? I’ve got you covered: Nutella Hot Fudge Sauce, Peppermint Chocolate Sauce, and Chocolate Ganache.

How to Make Hot Fudge Brownies

Making these brownies comes together pretty quickly. Make the brownies, make the hot fudge and spread over holes you have poked into the brownies. Top with toppings and ice cream. Voila! For full details on how to make Hot Fudge Brownies, see the recipe card down below.

Prep Pan

Preheat oven according to Brownie Mix directions. Prep 9×9 pan by lightly spraying with a non-stick spray. Set pan aside.

Mix the Brownie Batter

Start by following the directions on a boxed brownie mix. See? EASY is the name of the game. Pour batter into the greased 9×9 pan and pop it into the oven according to baking directions on the box.

Make the Hot Fudge

While brownies are baking, place heavy cream, corn syrup, brown sugar, cocoa, salt, and half the chocolate chips into a small saucepan. Place over medium heat and stir frequently until it comes to a boil.

Reduce the heat to low and lightly simmer for 5 minutes. Remove from heat and whisk in remaining chocolate chips, butter, and vanilla.

Pour sauce into a separate bowl to cool until brownies are done baking.

Spread Hot Fudge

Once brownies are done baking, cool 5-10 minutes and then poke holes into it throughout the entire pan of brownies. I had used a fork to poke the holes, but if I had to do it again I would use something bigger…like the end of a wooden spoon or something similar. You want the whole thing drenched in hot fudge.

Drizzle 3/4 cup prepared hot fudge overtop brownies and spread to saturate evenly.

Allow brownies to cool another 10 minutes or so before cutting and serving.

Top With Ice Cream + Other Toppings

Cut into squares and top with vanilla ice cream. Serve right away and enjoy the heavenly goodness!

Storing Leftover Brownies

Store any leftover brownies in an airtight container in the fridge. They will stay fresh for 4-5 days.

More Brownie Recipes to Try!

Here’s the printable recipe card. I hope you make this tasty treat this week! Enjoy!

Hot Fudge Brownie

If you're looking for ridiculously decadent brownies, you've come to the right place. This Hot Fudge Brownie recipe is SO good!

Course Dessert

Cuisine American

Keyword Hot Fudge Brownie

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings servings

Calories 371kcal

Author Lauren’s Latest

Ingredients

1 box brownie mix + eggs, oil and water

for the hot fudge-

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup chocolate chips divided in half
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
Vanilla ice cream
maraschino cherries for garnish

US Customary – Metric

Instructions

Make and bake a box of brownies according to package directions.
While brownies are baking, place cream, corn syrup, brown sugar, cocoa, salt, and half the chocolate chips into a small saucepan. Place over medium heat and stir frequently until it comes to a boil. Reduce the heat to low and lightly simmer for 5 minutes. Remove from heat and whisk in remaining chocolate, butter, and vanilla. Pour sauce into a separate bowl to cool until brownies are done baking.
Once brownies are done baking, cool 5-10 minutes and poke holes into it. Drizzle 3/4 cup prepared hot fudge overtop brownies and spread to saturate evenly. Sit another 10 minutes or so, then cut into squares and serve with ice cream and cherries.

Nutrition

The post Hot Fudge Brownie appeared first on Lauren's Latest.

Magic Bars

Lauren's Latest — Mon, 23 May 2022 20:49:00 +0000

Magic Bars, also known as Hello Dolly Bars, are made with a buttery graham cracker crust, topped with pecans, coconut shreds, chocolate, and butterscotch chips then drizzled with sweetened condensed milk and baked! They are a decadent dessert bar, but one that is nearly fail-proof. Want a variation of these bars, but made with Oreos? Give my Oreo Magic Bars a try!

But First, What are Magic Bars?

A graham cracker crust, topped with pecans, coconut shreds, chocolate, and butterscotch chips then drizzled with sweetened condensed milk and baked! These are Magic Bars, also known as Hello Dolly Bars. Whatever you call this treat, you know it’s going to be killer. I mean how could you go wrong? And one of the many beauties of these bars is that you can change up the toppings and turn them into a completely different dessert! Try white chocolate chips, macadamia nuts, dark chocolate chips, peanut butter chips, peanuts, almonds, walnuts, even chopped up Oreos or mini marshmallows. The possibilities are endless, just like my craving for these bars!

Simple Substitutions

While this is a classic recipe made as written, there are some simple substitutions you can add or swap out to make these your own.

For the Crust

While butter and graham cracker crumbs are the classic choice, consider using crushed Oreos (golden or original), crushed ritz crackers, shortbread cookies or ground golden grahams cereal. All will add their own unique flavor, but will get the job done and act as a delicious and sturdy crust for the toppings.

Toppings

The sky is nearly the limit to what you can add to these Hello Dolly Bars to really make these your own.

Baking Chips: you will need a total of 2 cups of whatever kind of ‘chip’ you would like. I use semi sweet chocolate and butterscotch chips, but feel free to substitute these for what you have on hand or what you prefer. Here are a few options: dark chocolate chips, milk chocolate chips, white chocolate chips, peanut butter chips, cinnamon chips or even heath bar baking chips. Yum!
Nuts & Coconut: these are mainly added for texture and may do they make a delicious magic bar. You need 2 cups total of any combination of the following: shredded coconut, pecans, walnuts, almonds, cashews, pine nuts, pistachios or peanuts.

Sweetened Condensed Milk is the Glue

There is no good substitution I have found for sweetened condensed milk. Like the heading suggests, the sweetened condensed milk acts like the glue that holds all the toppings onto the crust and essentially creates your dessert bars. This is an ingredient you don’t want to skip.

How to Make Magic Bars

For full details on how to make Magic Bars, see the recipe card down below

Preheat + Prep

Preheat oven. Line a 9×13 pan with parchment paper and spray with nonstick cooking spray. Set aside.

Make the Crust

In a small bowl, stir melted butter together with graham cracker crumbs until moist. Press evenly into the bottom of the 9×13 pan using the bottom of a measuring cup.

Layer Goodies

Top crust with chocolate chips, butterscotch chips, coconut, and pecans. Drizzle the top with sweetened condensed milk as evenly as possible. If it isn’t spread evenly, use the back of a spoon or butter knife to spread.

Bake, Cool + Slice

Bake 25 minutes or until bars have set and edges have browned slightly. Cool completely, then cut into 20 even bars. Store and serve at room temperature.

Storing Magic Bars

Magic Bars can be stored in an airtight container for up to 5 days at room temperature. You could refrigerate these if you live in a hotter climate however they don’t necessarily *need* to be stored in the fridge.

Can I Freeze Magic Bars?

Yes! You can absolutely freeze Magic Bars! Bake as normal then cool completely. Slice into bars then store in an airtight freezer-safe container for up to two months.

Thaw at room temperature then, if desired, heat one up in the microwave (be careful not to zap it for too long)!

Love Magic Bars? More Bars Try!

The printable recipe card is down below, enjoy friends

Magic Bars (Hello Dolly Bars)

Magic Bars, also known as Hello Dolly Bars, are made from chocolate, nuts, coconut shreds, and butterscotch. Perfect for sharing, or not!

Course Dessert

Cuisine American

Keyword hello dolly bars, magic bars

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings squares

Calories 273kcal

Equipment

9×13 dish

Ingredients

For the Crust:

1/2 cup salted butter melted
1 1/2 cups graham cracker crumbs

For the Toppings:

1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup pecans chopped
1 can sweetened condensed milk
1 teaspoon sea salt

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and spray with nonstick cooking spray. Set aside.
In a small bowl, stir melted butter together with graham cracker crumbs until moist. Press evenly into the bottom of 9×13 pan using the bottom of a measuring cup.
Top crust with chocolate chips, butterscotch chips, coconut and pecans. Drizzle the top with sweetened condensed milk as evenly as possible. If it isn't spread evenly, use the back of a spoon or butter knife to spread. Sprinkle the top with sea salt.
Bake 25 minutes or until bars have set and edges have browned slightly. Cool completely, then cut into 20 even bars. Store and serve at room temperature.

Notes

The beauty of these bars is you can change up the toppings and turn them into a completely different dessert! Try white chocolate chips, macadamia nuts, dark chocolate chips, peanut butter chips, peanuts, almonds, walnuts, even chopped up oreos or mini marshmallows.

Nutrition

The post Magic Bars appeared first on Lauren's Latest.

Cookie Butter Rice Krispie Treats

Lauren's Latest — Wed, 04 May 2022 06:47:00 +0000

Cookie Butter Rice Krispie Treats are light, airy, chewy, crunchy, and easy to make with a hint of that yummy Biscoff cookie goodness. Based on my original Rice Krispie Treats recipe, these are sure to be a delicious variation.

I bought a jar of Biscoff spread a month ago, I’ve been waiting for the right idea to pop into my head to use some of it. Have you all seen this stuff? It’s next to the peanut butter, honey and nutella at the grocery store with a red lid. It took me a while to track it down, actually. But once I got it and had the idea for this recipe, the stars aligned and the biscoff rice krispie treat was born.

These are THE PERFECT afternoon/after school/recess/kid friendly snack. They’re light, airy, chewy, crunchy and ridiculously easy to make with a hint of that yummy biscoff cookie goodness.

Tips + Tricks

Just a couple tips and tricks that I have found to be helpful and bring the most success in making these.

Fresh Marshmallows. Buy a new bag instead of using the bag in your pantry that has been sitting there for how many months (???). Trust me, fresh marshmallows are the way to go.
Gently Pack. Press your rice krispie-marshmallow mixture into your greased pan hard enough to flatten the top, but gently enough to not pack it in. This is to avoid a hard texture when eating. The extra marshmallows will help avoid this.
Greasy Fingers. To pack your treats into the pan without making a mess, grease your fingers, then gently press/spread the mixture into the pan. Voila!

Making Rice Krispie Treats is pretty straightforward and simple. I’ve included step by step directions to guide you through. For full recipe details, see the printable recipe card below.

Melt Butter + Marshmallows

In a large pot, melt butter. Once butter is melted, add in marshmallows. Mix together until smooth. Remove from heat.

Add in Biscoff Spread + Cereal

Once removed from heat, stir in Biscoff spread. Once the biscoff spread is melted into the marshmallows and butter, stir in your rice krispies.

It may seem to harden up quickly and turn into one huge ball of krispie goodness, so don’t be afraid to push the mixture apart to make sure everything gets coated evenly with marshmallows.

Pour into Greased Pan + Cool

Pour into a greased 8×8 pan, press down to even the top and cool to room temperature, about an hour. Cut into 9 even squares and serve.

Storing Rice Krispie Treats

Store in an airtight container for up to 3 days at room temperature to maintain freshness.

Can I make these ahead of time?

Yes! You can make these ahead of time and store at room temperature in an airtight container until ready to serve.

Try doubling this Rice Krispie recipe!

As the recipe is written, it makes an 8×8 size pan of treats. If you need to double the recipe, use a well greased 9×13 pan. Perfection!

Love Rice Krispie Treats? Give These Variations a Try!

There you have it, a perfect afternoon snack or dessert. I’m pretty sure I love these more than any kid out there. Be sure to save, print or bookmark this recipe to have on hand.

Anyways, hope you like this one, guys! Have a great day!

Cookie Butter Rice Krispie Treats

Cookie Butter Rice Krispie Treats are light, airy, chewy, crunchy, and easy to make with a hint of that yummy Biscoff cookie goodness.

Course Dessert

Cuisine American

Keyword Cookie Butter Rice Krispie Treats

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings squares

Calories 119kcal

Author Lauren’s Latest

Ingredients

2 tablespoons butter
2 cups mini marshmallows
1/4 cup biscoff spread
2 3/4 cups crispy rice cereal

US Customary – Metric

Instructions

In a large pot, melt butter and marshmallows together until smooth. Take off heat and stir in biscoff spread. Pour in cereal and stir until cereal is sticky and every grain is coated. You may have to stir a little more than when making plain rice krispie treats. Pour into a greased 8×8 dish, press down to even the top and cool to room temperature. Cut into 9 even squares and serve.

Nutrition

The post Cookie Butter Rice Krispie Treats appeared first on Lauren's Latest.

Lemon Rice Krispie Treats

Lauren's Latest — Sun, 01 May 2022 02:01:00 +0000

Sweet with a hint of tartness, these bright Lemon Rice Krispie Treats are a twist on a classic. Perfect for spring or summertime, just like my Perfect Lemon Bars!

Lemon Extract, Juice, or Zest

I use lemon extract in this recipe because it gives the whole thing a nice bright concentration of lemon flavor. However, that doesn’t mean you can’t use lemon juice or zest! Keep in mind you will have to use more lemon juice and/or zest to achieve the same intensity as lemon extract.

For this recipe you can use any of these options:

1/2 teaspoon lemon extract
1 teaspoon lemon zest
2 tablespoons lemon juice

Do I have to use lemons?

No! This lemon rice Krispie treats recipe could easily turn into orange, lime, grapefruit, or whatever other citrus you can think of. Simply replace 1:1 extract, juice, and/or zest with your choice of citrus!

Browned Butter

Browning butter is basically melting and cooking butter until the milk solids separate and toast up nicely. The butter will go through a couple of different stages before it’s done. First, it will melt, get bubbly, then foamy, and then finally you will see the butter turn a nice amber color.

I love to brown my butter for this recipe. It leaves a slightly toasty nutty taste that surprisingly pairs really well with the lemon flavor! If you don’t want to brown your butter, you don’t have to. To each their own

How to Make Lemon Rice Krispie Treats

For full details on how to make Lemon Rice Krispie Treats see the recipe card down below

Prep

Spray an 8×8 pan with nonstick cooking spray and set aside. Also, spray a medium pot and a rubber scraper with nonstick cooking spray.

Can I double the recipe?

Absolutely! To double the recipe prep a 9×18 glass baking dish instead of an 8×8 and double each ingredient.

Brown the Butter

In a medium pot, melt butter over medium-low heat. Continue to cook butter, swirling occasionally until golden brown, 7 minutes or so.

Add Ingredients

Stir in marshmallows and stir until completely melted. Stir in lemon extract then remove from heat. Pour in cereal and stir to coat in melted marshmallows. Once coated, pour the mixture into the prepared 8×8 pan.

Do I have to completely melt all of the marshmallows?

Nope! If you like having some unmelted marshmallow bits left in your rice Krispie mixture simply reserve 1/2 cup of marshmallows when initially adding them to the recipe. After taking the mixture off heat add cereal and reserved marshmallows and mix briefly. They will melt slightly from the heat, but not completely which is what you want.

Press Into Pan

Using lightly greased fingers, press bars down to flatten the top. Cool 15-30 minutes before cutting into squares.

Optional Toppings

Before cutting into bars, consider topping your lemon rice Krispie treats with any of these options!

white chocolate drizzle
lemon icing
lemon zest
lemon peel

Storing Lemon Rice Krispie Treats

Store Lemon Rice Krispie Treats at room temperature in an airtight container for up to 3 days. After a couple of days, they tend to get hard and dried out.

More Rice Krispie Treats to Try!

Here’s the printable recipe card! Be sure to print/pin/save/bookmark/share this recipe! It’s a yummy variation to the original Rice Krispie Treats recipe…and no I didn’t eat the entire pan of these….but it was close. Have a great day, friends!

Lemon Rice Krispie Treats

Sweet with a hint of tartness, these bright Lemon Rice Krispie Treats are a twist on a classic. Perfect for spring or summertime, enjoy!

Course Dessert

Cuisine American

Keyword lemon, Lemon Rice Krispie Treats

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings bars

Calories 109kcal

Author Lauren’s Latest

Ingredients

1/4 cup salted butter
3 cups mini marshmallows
1/2 teaspoon lemon extract
4 cups rice krispies cereal

US Customary – Metric

Instructions

Spray an 8×8 pan with nonstick cooking spray and set aside. Also, spray a medium pot and a rubber scraper with nonstick cooking spray.
In a medium pot, melt butter over medium-low heat. Continue to cook butter, swirling occasionally until golden brown, 7 minutes or so. Stir in marshmallows and stir until completely melted. Stir in lemon extract then remove from heat.
Pour in cereal and stir to coat in melted marshmallows. Once coated, pour the mixture into the prepared 8×8 pan.
Using lightly greased fingers, press bars down to flatten the top. Cool 15-30 minutes before cutting into squares. Top with any desired topping: lemon zest, lemon icing, white chocolate drizzle, etc.
Store in an airtight container for up to 3 days to maintain freshness.

Notes

9×18 Pan: Simply double the recipe to fit into a 9×18 glass baking dish.
Toppings: Feel free to top these lemon rice Krispie treats with lemon zest, lemon icing, or a white chocolate drizzle!
Marshmallow Bits: If you like having some unmelted marshmallow bits left in your rice Krispie mixture simply reserve 1/2 cup of marshmallows when initially adding them to the recipe. After taking the mixture off heat add cereal and reserved marshmallows and mix briefly. They will melt slightly from the heat, but not completely which is what you want.

Nutrition

The post Lemon Rice Krispie Treats appeared first on Lauren's Latest.

Salted Caramel Peanut Butter Rice Krispie Treats

Lauren's Latest — Tue, 26 Apr 2022 11:01:00 +0000

Salted Caramel Peanut Butter Rice Krispie Treats are a salty-sweet, no-bake dessert inspired by Classic Rice Krispie Treats and Salted Caramel Rice Krispie Treats. Sweet thanks to the marshmallows and the caramel and a little salty thanks to the peanut butter and salt! Yum!

Let’s Talk Peanut Butter

For this recipe, I used smooth peanut butter (Jif or Skippy brands work great). If you don’t mind crunchy bits in your rice Krispies then you could use crunchy peanut butter. I haven’t tried using natural peanut butter and generally tend to stray away from it when making treats.

Homemade Salted Caramel

To make the salted caramel I melt soft caramels (Kraft brand) and heavy cream together and then top it all off with coarse sea salt. Do not use caramel sauce, it’s not as thick and won’t set up which will leave you with a big sticky mess.

Simple Variations

There are a few simple variations you could make to this recipe to make it your own!

Not into peanut butter? Make these Salted Caramel Rice Krispie Treats instead.
Not into salted caramel? Simply omit the caramel topping and enjoy peanut butter rice Krispies.
Want plain caramel? You don’t have to sprinkle coarse sea salt on top.
Craving chocolate? Melt 8 oz of chocolate chips with 2 teaspoons of vegetable oil and pour/drizzle on top.

How to Make Salted Caramel PB Rice Krispie Treats

For full details on how to make Salted Caramel Peanut Butter Rice Krispie Treats, see the recipe card down below

Prep

Grease a 9×13 inch glass baking pan with nonstick cooking spray and set aside.

Make Peanut Butter Rice Krispies

In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.

Stir in Rice Krispies and the remaining 2 cups of mini marshmallows until well coated. Press into a greased pan and set aside.

Make and Pour Salted Caramel

Place caramels and heavy cream into a small bowl. Microwave in 20-30 second intervals until completely melted. Pour overtop Krispie treats and spread until mostly covered. Sprinkle with sea salt and cool.

Cut and Serve!

Cut into bars using a sharp knife and serve.

Storing Instructions

Store in an airtight container for up to 5 days. I would not recommend freezing these bars. They are best enjoyed freshly made.

More Rice Krispie Treats to Try!

Make these Salted Caramel Peanut Butter Rice Krispie Treats soon, friends. They are addictingly good.

The printable recipe card is down below, enjoy!

Salted Caramel Peanut Butter Rice Krispie Treats

Salted Caramel Peanut Butter Rice Krispie Treats are a salty-sweet, no-bake dessert inspired by Classic Rice Krispie Treats. Enjoy!

Course Dessert

Cuisine American

Keyword peanut butter, rice krispie treats, salted caramel, salted caramel peanut butter rice krispie treats

Prep Time 5 minutes

Cook Time 7 minutes

Cooling Time 20 minutes

Total Time 32 minutes

Servings bars

Calories 257kcal

Author Lauren’s Latest

Ingredients

3 tablespoons butter
6 cups mini marshmallows divided
1/2 cup smooth peanut butter
6 cups rice krispies cereal
2 tablespoons heavy cream
11 oz Kraft caramels (1 package) unwrapped
1 1/2 tablespoons coarse sea salt

US Customary – Metric

Instructions

In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
Stir in Rice Krispies and remaining 2 cups of mini marshmallows until well coated. Press into a greased 9×13 pan and set aside.
Place caramels and heavy cream into a small bowl. Microwave in 20-30 second intervals until completely melted. Pour overtop Krispie treats and spread until mostly covered. Sprinkle with sea salt and cool.
Cut into bars using a sharp knife and serve. Store in airtight container for up to 5 days.

Nutrition

The post Salted Caramel Peanut Butter Rice Krispie Treats appeared first on Lauren's Latest.

Rice Krispie Treats

Lauren's Latest — Tue, 19 Apr 2022 14:59:00 +0000

This classic Rice Krispie Treats recipe is made from rice cereal and marshmallows for an ooey-gooey dessert or snack that everyone is sure to love. Making these is simple and quick. Perfect for dessert or just as a sweet snack. While you’re in the mood for something sweet, check out my Chocolate Chip Cookie Bars.

Rice Krispie Treats Basics

This is a classic family-friendly recipe that only takes a couple of minutes to make and a handful of ingredients. It’s also nearly fail-proof! Here’s what you need to make the perfect Rice Krispie Treats.

Rice Krispies – crunchy puffy cereal.
Marshmallows – what sweetens this recipe and helps everything stick together.
Butter – salted or unsalted. I’d recommend salted to help balance out the sweetness. You can also brown your butter for a nutty taste.

Need more snack ideas? Check these out: Chewy Chocolate Chip Granola Bars, Hard Boiled Eggs, Puppy Chow Recipe, and Amazing Chicken Salad Recipe (with Grapes).

Tips and Tricks

Just a couple tips and tricks that I have found to be helpful and bring the most success in making these.

Fresh Marshmallows. Buy a new bag instead of using the bag in your pantry that has been sitting there for how many months (???). Trust me, fresh marshmallows are the way to go.
Gently Pack. Press your rice krispie-marshmallow mixture into your greased pan hard enough to flatten the top, but gently enough to not pack it in. This is to avoid a hard texture when eating. The extra marshmallows will help avoid this.
Greasy Fingers. To pack your treats into the pan without making a mess, grease your fingers, then gently press/spread the mixture into the pan. Voila!

How to Make Rice Krispie Treats

My recipe has the perfect ratio of marshmallows to cereal to make it crunchy but also chewy. Plus I have some great variations linked down below so you can make yours the way you want them. Be sure to check out this helpful video showing how I make Rice Krispie Treats. Super simple, and your kids will love these. For full recipe details, be sure to scroll down to the printable recipe card below.

Prep Pan

Spray a 9×13 pan with nonstick cooking spray and set aside. Also, spray a large pot and a rubber scraper with nonstick cooking spray.

Melt Butter + Add Marshmallows

Place pot over medium heat and melt butter. Pour in 10 oz (one bag) of mini marshmallows and stir to coat in butter. Continue stirring until marshmallows have melted completely. Remove from heat.

Stir in Rice Krispies + Pour Mixture into Pan

Pour in Rice Krispies and stir to coat in melted marshmallow. Once mostly coated, stir in the remaining 5 oz. marshmallows. They will melt slightly from the heat, but not completely which is what you want. Pour mixture into prepared 9×13 pan.

Press into Pan Evenly

Using lightly greased fingers, press bars down to flatten the top. Allow bars to cool 15-30 minutes before cutting into squares. Serve and enjoy.

Variations

This is not my first rodeo when it comes to Rice Krispie Treats! I’ve made a ton over the course of having this blog. So I have a lot of variations of this basic recipe as well. Here are some simple ideas to mix things up a bit!

Mix-Ins. This can be as simple as extra whole marshmallows to as adventurous as my Maple Bacon Rice Krispie Treats. Mini M&M’s are also a super simple but yummy add-in.
Different Cereal. Other cereals to use are cocoa rice krispies, fruity pebbles, or even cheerios. You can get pretty wild with what you use here though, like my Ruffles Marshmallow Krispie Treats.
Toppings. Make a frosting/icing to go over the top of your treats! This can be something like Salted Caramel or even my Egg Nog Rice Krispie Treats.

Storing Rice Krispie Treats

Store in an airtight container for up to 3 days at room temperature to maintain freshness.

More Bar Recipes to Try!

If you loved this Rice Krispie Treats recipe you’ll love my other bar recipes! And don’t forget to check out my other dessert recipes while you’re at it!

Printable recipe card is below, enjoy!

Rice Krispie Treats

Classic Rice Krispie Treats made from cereal and marshmallows for an ooey-gooey dessert or snack that everyone is sure to love.

Course Desserts, Snack

Cuisine American

Keyword how to make rice krispie treats, rice krispie treats, rice krispie treats recipe

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Servings squares

Calories 127kcal

Author Lauren’s Latest

Ingredients

3 tablespoons butter salted or unsalted
15 oz mini marshmallows divided
6 cups rice krispies cereal

US Customary – Metric

Instructions

Spray a 9×13 pan with nonstick cooking spray and set aside. Also, spray a large pot and a rubber scraper with nonstick cooking spray.
Place pot over medium heat and melt butter. Pour in 10 oz (one bag) of mini marshmallows and stir to coat in butter. Continue stirring until marshmallows have melted completely. Remove from heat.
Pour in cereal and stir to coat in melted marshmallow. Once mostly coated, stir in the remaining 5 oz. marshmallows. They will melt slightly from the heat, but not completely which is what you want. Pour mixture into prepared 9×13 pan.
Using lightly greased fingers, press bars down to flatten the top. Cool 15-30 minutes before cutting into squares.
Store in an airtight container for up to 3 days to maintain freshness.

Video

Nutrition

The post Rice Krispie Treats appeared first on Lauren's Latest.

Perfect Lemon Bars

Lauren's Latest — Mon, 28 Mar 2022 04:43:00 +0000

These Lemon Bars are the quintessential party dessert, baking up perfectly sweet while still lemony and tart. Very few, simple ingredients are needed to make this recipe from scratch and they always are the first to go at any get-together.

The Perfect Lemon Bar Recipe

The trouble with lemon bar recipes on the internet is finding the right one with that perfect balance between the buttery and sweet shortbread crust with the gooey, tart, and sweet (but not too sweet) very lemon filling. There aren’t that many variables, but not having enough lemon juice or even too much can give you lackluster lemon bars. It’s taken me a little time to get there, but we made it and today is the day you all get this fabulous lemon bar recipe that (hopefully) won’t let you down.

Let’s Talk Lemons

I want you to have the best possible results, so let’s talk lemons, shall we?

Do I have to use fresh lemon juice?

Yes! If you want that super tart and sweet balance that lemons bars are known for, you need to use the real stuff. Please please please don’t use the kind from the bottle!

How many lemons will I need?

There are large and small lemons on the market and all will yield different amounts of juice. I would recommend getting 3 large lemons for this recipe to juice. I usually am ok with just two, but sometimes you get a less juicy lemon and will need to top off your half cup with an extra squeeze from that third one.

Shortbread Crust

These lemon bars are keeping things classic with a shortbread crust. I really love using powdered sugar in the shortbread base because its finer texture makes the shortbread a little more tender which works perfectly with the slightly gooey and sticky lemon filling. Mix that with some softened salted butter, flour, and some vanilla for flavor and you’ve got yourself a killer base.

If you’re not into shortbread feel free to make the base something you like. I think a sugar cookie base would be yummy or something like a graham cracker crust but made from golden Oreos or Nilla wafers. The possibilities are endless!

Can I Double this Lemon Bar Recipe?

Yes! The recipe as written is meant for a square 8×8 or 9×9 baking dish. If you’d like to double it, bake in a 9×13 pan. The pan is not exactly double but works perfectly fine.

How to Make Lemon Bars

For full details on how to make lemon bars, see the recipe card down below

Prep and Preheat

Spray 8×8 or 9×9 square glass baking pan with nonstick cooking spray and line parchment paper (optional). Lightly spray parchment with more cooking spray and set aside. Preheat oven to 350 degrees.

Do I have to use a glass pan?

No, but I would strongly recommend it. Metal pans tend to give off a metallic flavor to the bars after baking, so to avoid that, bake in a glass dish.

Make Shortbread Crust

In a medium-sized bowl, mix butter, flour, powdered sugar, and vanilla until a dough starts to form. If you notice the dough not coming together, your butter may be too cold. Mix with your hands so the heat from your hands can help bring the dough together.

Bake Crust

Press dough evenly into the bottom of the prepared pan. Bake 12-15 minutes or until edges are barely golden brown.

Make Lemon Filling

While crust bakes, make the lemon filling. Whisk sugar together with lemon juice, eggs, and flour. Once the crust is done baking, pour lemon filling over the hot crust.

Bake, Cool, and Garnish!

Bake 20 minutes or until set. Cool completely, cut into squares and top with powdered sugar.

Why do I have a thin, white layer on top of my lemon bars after baking?

These are air bubbles that got caught in the lemon filling! Having these air bubbles show up on top of your baked lemon bars is completely normal! It won’t change the taste and is nothing that a little extra powdered sugar can’t cover

Storing Lemon Bars

I like storing my lemon bars in an airtight container in the fridge. When you pull them out, you may need to add another light layer of powdered sugar, but besides that, they should last a good week in the fridge (if you don’t eat them all first!)

Freezing Instructions

This lemon bar recipe can be made ahead of time by freezing it for up to 3-4 months.

To Freeze. Cut the cooled bars (without powdered sugar) into squares, then place them onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place them into a large plastic bag to freeze.

To Serve. Thaw in the refrigerator overnight, then dust with powdered sugar right before serving.

More Lemon Recipes to Make!

Pin/print/bookmark/save this recipe! It’s such a good classic to have around. The printable recipe card is down below, enjoy

Classic Lemon Bars

This Lemon Bar Recipe is the quintessential party dessert, baking up perfectly sweet while still lemony and tart. Very few, simple ingredients are needed to make this recipe from scratch and they always are the first to go at any get-together.

Course Dessert

Cuisine American

Keyword how to make lemon bars, lemon bar recipe, lemon bars

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings bars

Calories 144kcal

Author Lauren’s Latest

Ingredients

For the Shortbread Crust:

1/2 cup salted butter
1 cup all purpose flour
1/4 cup powdered sugar
1 teaspoon vanilla

For the Lemon Filling:

1 cup granulated sugar
1/2 cup lemon juice fresh
3 whole eggs
1/4 cup all purpose flour
powdered sugar for garnish

US Customary – Metric

Instructions

Spray 8×8 or 9×9 square glass baking pan with nonstick cooking spray and line parchment paper (optional). Lightly spray parchment with more cooking spray and set aside. Preheat oven to 350 degrees.
In a medium-sized bowl, mix butter, flour, powdered sugar, and vanilla until a dough starts to form. If you notice the dough not coming together, your butter may be too cold. Mix with your hands so the heat from your hands can help bring the dough together.
Press dough evenly into the bottom of the prepared pan. Bake 12-15 minutes or until edges are barely golden brown.
While crust bakes, make the lemon filling. Whisk sugar together with lemon juice, eggs, and flour. Once the crust is done baking, pour lemon filling over the hot crust.
Bake 20 minutes or until set. Cool completely, cut into squares and top with powdered sugar.

Nutrition

The post Perfect Lemon Bars appeared first on Lauren's Latest.