{Favorite Lemon Bars}

These are one of my favorite summer desserts. This recipe is so simple but so so delicious.

For the crust:

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 2 Tbs lemon zest
  • Filling:
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 lemons, juiced
  • Preheat oven to 350 degrees
  • In a medium bowl, blend together softened butter, 2 cups flour, 1/2 cup sugar and lemon zest. Press into the bottom of an ungreased 9×13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
  • In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
Adapted from: All Recipes



{Cadbury Egg Blondies}

Easter candy is my favorite. I buy these eggs as much as I can while they are on the self. I was really excited to discover this recipe. It was just what I needed to mix things up a bit. Make these please, I know you will love them.


2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbs Vanilla
1 egg
1 egg yolk
2 cups milk chocolate cadbury eggs


In a medium size bowl sift together flour, baking soda and salt. Melt butter in microwave, once melted add to the bowl of your mixer. Cream together with the sugars. Add in the vanilla and eggs, mix until creamy. Slowly add in the flour mixture until it is all incorporated. Fold in Cadbury eggs.
Spread batter into a greased 8×8 or 9×9 baking dish. Bake at 325 degrees for about 40 minutes or until a toothpick inserted in the middle comes clean. Let the bars cool for about 30 minutes before cutting.

Recipe Source: Chef in Training

{Chex Scotcheroos}

If you like peanut buttery desserts, you will love this. These are very gooey and yummy and easy to make. A fun spin on regular Scotcheroos.

6 cups Rice or Corn Chex 
1 cup light corn syrup
1 cup sugar
1 1/2 cup peanut butter
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1/2 cup peanut butter
1 teaspoon vanilla 

Grease a large round bowl and pour the cereal in. Set aside. Grease a 9×13 inch pan. Set aside.
In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil. Immediately remove from heat and stir in 1 cup of peanut butter. Immediately pour this mixture over the cereal and fold in. Pour into the 9×13 pan.
In a microwaveable 4 cup measuring cup (or other microwave save dish) combine the butterscotch chips, chocolate chips, 1/2 cup of peanut butter, and vanilla. Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth. It should take about 1 minute and 30 seconds. Pour over the bars. Allow to cool completely at room temperature before cutting.

Adapted from: Pinterest 

{Sugar Cookie Bars} Another Version

Sometimes sugar cookies are a pain to make, you have to roll them out cut them and flour gets all over. These are easy and just as fabulous. I added the almond and coconut extracts to the frosting because it is oh so good!!


2-1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
1/2 tsp almond extract
1/2 tsp coconut extract
Pinch of salt
Several drops of food coloring (optional)
Preheat oven to 375 degrees and grease a 9X13 inch baking dish.
In a medium bowl, combine flour, baking powder and salt. Set aside
in a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. 
Add egg and combine well. Add sour cream and vanilla and mis until completely blended.
Slowly add the flour mixture and stir until well combined.
Gently press the batter into the greased baking dish and spread out with your hands. 
Bake for 17-20 minutes or until the edges become lightly golden
Set aside to cool completely
For the Frosting:
In a medium bowl, cream together the butter and powdered sugar and half and half until light and fluffy. Stir in the vanilla, almond and coconut extracts and combine well. Add desired food coloring. Frost the cookie bars evenly and cut into squares.

Adapted from: High Heels and Grills

{Banana Bars}

We usually don’t have left over bananas at our house but when we do I have to use them for a good dessert. I liked this recipe because first of all it has a yummy vanilla glaze, and it makes a lot in case I want to take them to a family party.

Combine :
1 ½ cups sugar
1 cup sour cream or plain yogurt
½ cup butter, softened
2 eggs.
Add and stir until well mixed: 
1 ½ cups mashed very ripe bananas (abt. 2 large)
2 tsp vanilla

Sift together and add to above mixture:
2 cups flour
1 tsp salt
1 tsp baking soda
Spread in a greased Cookie sheet pan, and cook at 375 degrees for 17-20 minutes or until light brown. 

Cool, frost with glaze:
Melt ¼ cup butter in glass bowl or on stovetop in a pan.
Whisk in 2 cups powdered sugar
3 Tbs. milk
1 tsp vanilla

Recipe Source: 320 Sycamore

{Oatmeal Fudge Bars}

I could go on and on about the insane goodness of these! My friend Alisha brought these over to us one night…My husband called me on my cell to tell me that “They will knock my socks off” And when I got home they were almost gone. Yes they are amazing!

Melt in Microwave on defrost for 3 minutes:

1 can sweetened condensed milk
12 oz. milk chocolate chips
3 tbs. butter

Mix in mixer:

1 cup butter
2 cups sugar
2 eggs
1 tsp. soda
2 1/2 cups flour
3 cups rolled quick oats
1 tsp. salt
1 tsp. vanilla

Sprinkle 2/3 of the above mixture in the bottom of an 11×17 cookie sheet. Pour chocolate mixture over that. Then crumble the remaining mixture on top. Bake for 20 min. at 350 degrees

{Chocolate Cheesecake Candy Cane Bars}

I got this recipe out of a magazine and made them last year…I did make a few changes and omitted some things and they turned out really really good but they are also VERY rich. I love chocolate so I was in heaven, but was still only able to handle one bar 🙂 And the candy canes add a very festive holiday touch!

20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon salt

8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more.
Blend the cream cheese, sugar, and sour cream together until smooth. Scrape down the sides, as needed. Add the eggs and mix until just incorporated. With the mixer running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Let cool.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

* To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces.

{Pecan Bars}

Another Fall favorite! Well Pecan Pie…But these are pretty much just like that but a little easier to make I think 🙂 They are packed with all the same yummy flavors as pie. And since there is also pecans in the crust as well as on top, these bars are loaded with serious pecan flavor. YUMMY!

1 cup flour
1/3 cup packed light brown sugar
1/4 cup pecans, toasted and chopped
1 tsp salt
1/4 tsp baking powder
6 Tbs unsalted butter, cut in cubes and chilled.

Pecan Filling

1/2 cup packed light brown sugar
1/3 cup light corn syrup
4 Tbs butter, melted
2 tsp vanilla
1/2 tsp salt
1 egg, lightly beaten
2 cups pecans, toasted and chopped

For the crust: Grease a 9 inch backing pan. Preheat oven to 350 degrees. Process the flour, brown sugar, pecans, salt and baking powder in a food processor until the mixture looks like coarse cornmeal. Add the butter and pulse until the mixture looks like sand. Pat the mixture evenly into the prepared pan and bake the crust about 20 minutes.

For the filling: While the crust bakes, whisk the brown sugar, corn syrup, melted butter, vanilla, and salt together in a medium bowl. Whisk in the egg until incorporated.
Pour the filling on top of the hot crust and sprinkle the pecans evenly over the top. Bake until the top is brown and cracks start to form on the surface, about 25 minutes. Cool to room temperature before cutting.

{Toffee and Chocolate Chip Blondies}

These were literary gone in like 30 minutes!! It doesn’t make that many though and they are VERY tasty so that may be why 😉 If you wanted to double the batch to make more that would be smart. I loved how simple these are and I just happened to have all the ingredients on hand so I just whipped them up in minutes, and I’m glad I did… they are delish!!

6 Tbs butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder
1 cup chocolate chips
1/2 cup toffee bits

Lightly spray a 9X9 pan with cooking spray
In a large microwave safe mixing bowl melt the butter. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder. Mix in the chocolate chips and toffee bits.
Pour into prepared pan and use a spatula to evenly spread mixture in pan and level the top. Bake at 350 degrees for 20-25 minutes or until set in the middle. Cool before cutting.