Category Archives: Bars

Biscoff Brown Butter Rice Krispie Treats

We hosted a big neighborhood barbeque and needed a kid friendly, easy dessert to make.  What’s easier then rice krispie treats?  Of course, it’s hard to resist the urge to glam up such a basic dessert, so the following recipe resulted from my much beloved Joy the Baker cookbook, the jar of biscoff spread sitting in my pantry, and my current browned butter kick.  The result is the traditional taste of rice krispie treats with an edge-something kids and adults alike devoured.  Enjoy! Feel free to substitute the biscoff spread with peanut butter as the original recipe calls for if you don’t have any biscoff on hand.

 Ingredients (adapted from Joy the Baker):
1 stick unsalted butter (113g)
1 (10 ounce) bag marshmallows
½ cup biscoff spread (or peanut butter)
1/4 teaspoon salt
6 cups crispy rice cereal

Directions:
Grease an 8-inch baking dish and set aside. In a large sauce pan, melt butter over medium heat until it starts to brown. (Remember how to do it from this post?) Add marshmallows, biscoff spread, and salt.Stir continuously with a wooden spoon until smooth. 

In separate bowl, measure out the rice cereal.  Pour butter mixture over cereal and quickly stir to evenly coat the cereal. Press into pan with wooden spoon.  Let cool at least 30 minutes before slicing and serving.

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Filed under Bars, Desserts

Brown Butter Chocolate Chip Cookie Bars

Quite a mouthful.  Both the title and these yummy little squares themselves.  I wanted to make a dessert for a game night and I needed something quick and with ingredients available at home. My thoughts immediately gravitated towards chocolate chip cookies, because there is no limit to which my love for chocolate chip cookies can reach.  However, I didn’t want to take all the time scooping out dough for individual cookies and alternating batches, so I decided to make a bar form.  This is an everylittlecrumb original, and browning the butter in the dough was something I was really glad I did.  The browned butter, if you’ve never done this before, gives a toffee like taste to the batter which just enhances the brown sugar that is already there.  Browned butter is a little gourmet touch that a lot of desserts and some mains benefit from, and once you learn how to do it it’s easy!  First timers, follow the instructions in this link.  In a nutshell, you’re going to want to keep melting the butter until it starts to bubble and change color, while either whisking or shaking the pan constantly until it starts to reach a nut brown color.  Make these and hide them until you need them because they will finish fast!

Chocolate Chip Cookie Bars:

1 cup dark brown sugar
3/4 cup light brown sugar (Can use dark or light only if that’s what you have available)
1/2 cup butter (113g) melted and browned
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 to 1 1/2 cup semisweet chocolate chips (Depending on how chocolatey you want these)

Heat oven to 350 degrees (175 C). Grease a 9 by 13 inch pan and set aside. Melt the butter over medium heat and continue whisking as the butter starts to change color. You’ll start to see little brown flecks in the pan. Keep whisking until it reaches a nut brown color and immediately remove from the stove, still whisking until it reaches desired color (It will still darken off the stove since the pan is hot.

I take it off the stove when it’s this color.

Pour butter into bowl, add all the sugar, and blend well. Add eggs one at a time beating well after each addition. Stir in vanilla. Add flour gradually a little at a time while still beating on low speed, add baking powder and salt. Mix well, and stir in chocolate chips. Spread the mixture into the prepared pan and bake for 25-35 minutes until set and light golden brown on top. Don’t overbake! You want these super chewy in the middle. Cool and cut into squares.

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Filed under Bars, Cookies, Desserts, everylittlecrumb original

Caramel Apple Crumb Bars

I was basically forced into baking something for our football game yesterday, so I needed something portable that could feed a lot of mouths.  Bars are a type of dessert I like making, because they are usually easy and they are very portable.  A request from a friend was to make something “apple-y and cinnamony” and I saw this recipe a few days ago so he was lucky!  This also is a great recipe to use over any leftover caramel sauce (if you have any!) from the caramel sauce I bullied you into making.  You need around 3/4 cup or enough to make a thin layer over the batter in the pan you are using.  Ok, gather your ingredients, get into an autumn baking mood and start:

Caramel Apple Crumble Bars (adapted from Annie’s Eats)

Yield: 16 bars

Ingredients

For the filling:
2 tbsp. unsalted butter
4 large (or 5 medium) apples, peeled and sliced (I used 5 and had a little extra, a mix of 2 green apples and 3 red)
3 tbsp. sugar
1 tsp. ground cinnamon
Dash of grated nutmeg (Didn’t have any, so I used allspice)
*9 oz. caramel candies, unwrapped
*2 tbsp. heavy cream
*I’ve never found wrapped caramels in Bahrain, have any of you? So, substitute your already prepared caramel sauce (or, if you must, storebought jarred caramel sauce)

For the dough: 
1½ cups all-purpose flour
1 cup old-fashioned oats
1/3 cup sugar
1/3 cup brown sugar, lightly packed
¾ tsp. baking powder
½ tsp. salt
¼ tsp. ground cinnamon
12 tbsp. cold unsalted butter, cut into small pieces
1 large egg yolk
1 tsp. vanilla extract
½ cup chopped nuts, such as pecans or walnuts (optional)

 
 Directions
  • Preheat the oven to 375˚ F (190 C).  Line a 9 x 9-inch baking pan with foil or parchment paper.  Now, all my square pans were missing, so after throwing a temper tantrum I used an 11×9 inch rectangle baking pan, and had to make a little more of the crumb topping to compensate.  To make the filling, melt the butter in a large skillet over medium heat.  Stir in the apple slices, sugar, cinnamon, and nutmeg.  Cook, stirring occasionally, under the apples are golden brown and caramelized, about 15 minutes.  Remove from the heat.
  • Meanwhile, prepare the dough.  In a medium mixing bowl, combine the flour, oats, sugars, baking powder, salt and cinnamon and stir to blend.  Add in the butter pieces and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal.  Add in the egg yolk and vanilla and stir with a fork or knead very briefly just until a crumbly dough comes together.  Transfer about two thirds of the dough mixture to the prepared baking pan and press down into an even layer.  Bake until light golden, about 12-14 minutes.

  • While the base is baking, combine the caramels and cream in a medium saucepan set over medium heat.  Melt the caramels, stirring occasionally, until the mixture is totally smooth.  Remove from the heat.  Once the base layer is baked, pour the caramel over the top.  Layer with the cooked apple slices.  Crumble the remaining dough over the top of the apple slices. (I was a little short, so I just added a few tablespoons extra of the oatmeal and flour and cinnamon and mixed in a bit more butter, you want to have enough streusel topping to cover the entire top)  Sprinkle evenly with the chopped nuts, if using.  I used pecans. Yum!
  • Bake about 22-25 minutes or until the top is golden brown.  Transfer the pan to a wire rack to cool.  Let cool completely before slicing and serving.  Enjoy! and share with your friends, they’ll love you even more.

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Filed under Apple, Bars, Desserts