Raspberry Pie Bars

Soft crust, fruity filling and creamy frosting, these bars have it all!

• Prep Time: 1hour
• Total Time: 1 hour 30 minutes
• Servings: makes 24-36 bars

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Raspberry Pie Bars

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Ingredients

• 1 cup butter, softened
• 1/4 cup sugar
• 3 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 can (21 ounces) raspberry pie filling

Frosting

• 2 Tablespoons butter
• 1 ounce cream cheese, softened
• 2 Tablespoons marshmallow creme
• 1/2 cup plus 1 Tablespoon powdered sugar
• 1 Tablespoon milk

Instructions

1. In a large mixing bowl, cream butter and sugar.
2. In a separate small bowl, combine the flour, baking powder and salt.
3. In a separate small bowl, combine the eggs, milk and vanilla.
4. Add the dry ingredients to the creamed mixture alternatively with the egg mixture; mix well.
5. Divide dough in half, chill for at least 30 minutes until firm.
6. Roll out one portion of the dough into a 15-9 in. rectangle baking pan.
7. Spread with raspberry filling.
8. Roll out remaining dough and cut into strips making a lattice over the crust.
9. Bake at 350 degrees for 30 minutes or until golden brown. Cool on a wire rack.

Frosting

1. In a mixing bowl, beat the butter, cream cheese and marshmallow creme until smooth.
2. Add the powdered sugar and milk, mix well.
3. Drizzle over bars.
4. Refrigerate until set before cutting.

Cream butter and sugar together in mixing bowl.

In a separate bowl, mix together the dry ingredients: flour, baking powder and salt.

In another bowl, mix together eggs, milk and vanilla.

Add the dry ingredients to the creamed mixture alternatively with the egg mixture; mix well until a dough forms.

Divide dough in half and chill for at least 30 minutes.

Roll out one portion of dough and place in 15×9 inch baking pan. Spread with raspberry pie filling.

Roll out remaining dough and cut into strips making a lattice over the crust.

Bake at 350 degrees for 30 minutes or until golden brown. Cool on wire rack.

Drizzle frosting over bars and refrigerate until set before cutting.

Perfect dessert, easy to eat, simple as pie!

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Gingerbread Cake

Warm ginger and molasses flavors, perfect for a cold day.

• Prep Time: 20 minutes
• Bake Time: 30 min
• Total Time: 50 minutes
• Servings: makes 9

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Gingerbread Cake

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Ingredients

Cake

• 1/3 cup butter
• ½ cup sugar
• 1 egg
• ¾ cup water
• ½ cup molasses
•  1 ½ cups all-purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt

Sauce

• ½ cup plus 2 Tbsp packed brown sugar
• 2 Tbsp sugar
• 4 tsp cornstarch
• ¾ cup whipping cream
• 1 Tbsp butter
• ½ cup chopped pecans, toasted

Instructions

Cake

1. Preheat the oven to 350 degrees.
2. Cream butter and sugar.
3. Beat in egg.
4. Combine water and molasses.
5. Combine the flour, ginger, baking soda and salt add to creamed mixture alternately with molasses mixture.
6. Pour in greased 8 in baking pan.
7. Bake 28-32 minutes or until toothpick inserted near center comes out clean.

Sauce

1. In heavy saucepan, combine the sugars and cornstarch.
2. Gradually stir in cream until smooth.
3. Bring to boil over medium heat, stirring constantly, cook and stir for 2-3 minutes or until slightly thickened.
4. Remove from heat; stir in butter until melted.
5. Add the pecans.
6. Serve butter pecan sauce over gingerbread cake.

Cream butter and sugar. Beat in egg.

Combine water and molasses.

Combine the flour, ginger, baking soda and salt.

Add to creamed mixture alternately with molasses mixture.

Pour into greased 8 in baking pan and bake at 350 degrees for 28-32 minutes or until toothpick inserted near center comes out clean.

In heavy saucepan, combine the sugars and the cornstarch.

Gradually stir in cream until smooth.

Bring to boil over medium heat, stirring constantly, cook and stir for 203 minutes or until slightly thickened.

Remove from heat, stir in butter until melted. Add the pecans and stir until combined.

Perfect winter time dessert with warm ginger and molasses!

Creamy Peanut Butter Squares

Easy, no bake, creamy peanut putter squares!

• Prep Time: 30 minutes
• Refrigeration Time: 90 minutes
• Total Time: 2 hours
• Servings: makes approx. 24 bars

Creamy Peanut Butter Squares

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Ingredients

• ¾ cup cold butter, cubed
• 2 oz. semisweet chocolate
• 1 ½ cups crushed graham crackers crumbs
• 1 cup flaked coconut
• ½ cup chopped peanuts
• ¼ cup oatmeal
• Filling:
• 2- 8 oz. packages cream cheese, softened
• ¾ cup sugar
• 2/3 cup chunky peanut butter
• 1 teaspoon vanilla
• Topping:
• 4 oz. semisweet chocolate
• ¼ cup cold butter, cubed       

Instructions

1. In microwave safe bowl, heat butter and chocolate on high for 1 minute, stir. Repeat at 30 second intervals until melted. Stir until smooth.
2. Stir in cracker crumbs, coconut, peanuts and oatmeal until combined. Press into 13×9 inch pan. Refrigerate for 30 minutes.
3. In mixing bowl, combine softened cream cheese, sugar, peanut butter and vanilla, mix until combined. Spread over crust and refrigerate another 30 minutes.
4. In a microwave safe bowl, melt cholate and butter for 1 minute, stir. Repeat at 30 second intervals until melted. Stir until smooth. Spread over filling and refrigerate 30 minutes or until topping is set. Cut into squares
5. Refrigerate leftovers.

In microwave safe bowl, heat butter and chocolate on high for 1 minute, stir. Repeat at 30 second intervals until melted. Stir until smooth.

Stir in cracker crumbs, coconut, peanuts and oatmeal until combined.

Press into 13×9 inch pan. Refrigerate for 30 minutes.

In mixing bowl, combine softened cream cheese, sugar, peanut butter and vanilla, mix until combined.

Spread over crust and refrigerate another 30 minutes.

In a microwave safe bowl, melt cholate and butter for 1 minute, stir. Repeat at 30 second intervals until melted.

Spread over filling and refrigerate 30 minutes or until topping is set. Cut into squares

Refrigerate leftovers. If you have any!

S’mores Bars

Best campfire treat any time of the year.

• Prep Time: 20 minutes
• Cool Time: 15 minutes
• Total Time: 25 minutes
• Servings: makes 24 bars

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

S’mores Bars

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Ingredients

• 5 Tbsp butter
• 12 oz. bag of marshmallows
• 6 cups Golden Grahams cereal
• 2 cups mini marshmallows
• 1 1/2 cups semi-sweet chocolate pieces, frozen

Instructions

1. Spray 9×13 pan with pan spray.
2. Over low heat in a large pan, melt butter and 12 oz. bag of marshmallows until smooth.
3. Remove from heat and add Golden Graham cereal. Mix until combined.
4. Add 2 cups of mini-marshmallows and mix until combined.
5. Add frozen chocolate pieces and mix until combined.
6. Press into prepared 9×13 pan.
7. Cool for 15 minutes before cutting.

Spray 9×13 pan with baking spray.

Over low heat in a large pan, melt butter and 12 oz. bag of marshmallows until smooth.

Add 6 cups of Golden Grahams cereal and mix until combined.

Add mini-marshmallows and mix until combined.

Add in frozen chocolate pieces and mix again until combined.

Press combination into the greased 9×13 pan. I simply spray my fingers with pan spray to press easily into the pan. Another trick is to use parchment paper to push it down without sticking.

Let cool for 15 minutes before cutting into pieces.

Perfect campfire treat any day of the year.

Cream Cheese Sugar Cookies

Sugar cookies that are great for decorating but taste amazing!

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: makes approx. 48 cookies

Cream Cheese Sugar Cookies

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Ingredients

• 8 oz cream cheese, softened
• 3/4 cup butter, softened
• 1 cup sugar
• 2 tsp vanilla
• 2 1/4 cup all purpose flour
• 1/2 tsp baking soda

Instructions

1. Preheat the oven to 350 degrees.
2. Cream butter, cream cheese and sugar.
3. Add vanilla and beat until combined.
4. In a medium bowl combine the flour and baking soda.
5. Slowly add flour mixture blending well.
6. Cover and chill in refrigerator for at least one hour.
7. Roll out to a quarter of an inch thick on a floured cutting board. Cut out desired shapes.
8. Bake 10-12 minutes, cool on cooling rack.
9. Decorate as desired.

Cream together the butter, cream cheese and sugar. Add vanilla and beat until combined.

In a medium bowl combine flour and baking soda.

Slowly add in flour mixture, blending well. Cover and refrigerate for at least one hour.

Roll out chilled dough to a quarter of an inch thick and cut with desired cutters.

Place cookies on sheet pan. Bake at 350 degrees for 1-12 minutes.

Remove to a cooling rack.

Decorate how you wish!

Rhubarb Crisp

Perfect time of the year when rhubarb is in season!

• Prep Time: 30 minutes
• Bake Time: 45 min
• Total Time: 1 hour 15 minutes
• Servings: makes 20

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Rhubarb Crisp

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Ingredients

Crust

• 1 cup sugar
• 1 tsp cinnamon
• 1 cup flour
• 3/4 cup oatmeal
• 1/2 cup melted butter

Filling

• 4 cups diced rhubarb (I peel mine also)
• 1/2 cup sugar
• 4 oz. strawberry jello packet
• 1 cup water
• 2 Tbsp cornstarch
• 1 tsp vanilla

Instructions

Crust

1. Preheat oven to 350 degrees.
2. Mix together brown sugar, cinnamon, flour, oatmeal and melted butter.
3. Pat half of the mixture in a greased 9×13 pan.
4. Pour 4 cups of rhubarb over the crumb mixture.

Filling

1. Over medium heat, in a small saucepan, cook sugar, jello, water, cornstarch and vanilla until thick.
2. Pour over rhubarb.
3. Top with remaining crumbs.
4. Bake for 45 minutes.
5. Let cool and served with fresh whipped cream or vanilla ice cream.

Mix together brown sugar, cinnamon, flour, oatmeal and melted butter.

Should be crumbly in the bowl.

Press into the bottom of a greased 9×13 pan.

Prepare your rhubarb. 4 cups was equal to about 1 pound of rhubarb. I peel my rhubarb with a paring knife pulling the outside layers off as I go around the stalk.

An even dice of the rhubarb and then place it on top of your crumble crust.

Over medium heat, in a small saucepan, mix together sugar, jello, cold water, cornstarch and vanilla.

Cook the mixture until it is thick and coats your spoon.

Pour the filling over the diced rhubarb.

Crumble the remaining crust over the filling and bake for 45 minutes in a 350 degree oven.

Wonderful spring and summer dessert when fresh rhubarb is abundant!

Chocolate Eclair Torte

Excellent light summer dessert, chocolate eclairs made easy!

• Prep Time: 30 minutes
• Cool Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Servings: makes 16 pieces

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Chocolate Eclair Torte

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Ingredients

Crust

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs

Filling

• 2 small packages vanilla pudding
• 2 1/2 cups milk
• 1 tsp vanilla
• 8 oz. whipping topping

Frosting

• 1 1/2 cups powdered sugar
• 1 tsp vanilla
• 2 Tbsp milk
• 2 Tbsp butter
• 1/2 cup semi-sweet chocolate chips

Instructions

Crust

1. Preheat oven to 400 degrees.
2. Bring 1 cup water and 1/2 cup butter to a boil.
3. Remove from heat and add 1 cup flour and stir until ball forms.
4. Cool 10 minutes.
5. Transfer dough to stand mixer with paddle attachment, add eggs one at a time mixing well, after each addition.
6. Spread into a greased 15×10 jelly roll pan.
7. Bake for 30 minutes.
8. Remove from oven and cool.

Filling

1. Beat pudding, milk and vanilla together until thickened.
2. Fold in whipped topping.
3. Spread over cooled crust and chill for 1/2 hour.

Frosting

1. Melt chocolate chips and butter in microwave in 30 second increments.
2. Mix in powdered sugar, vanilla and milk until smooth and creamy. Add more milk if necessary.
3. Drizzle over the filling and refrigerate until served.

Bring 1 cup water and 1/2 cup butter to a boil in a medium saucepan.

Add 1 cup flour and mix until a ball forms. Let cool 10 minutes.

Transfer to a stand mixer with paddle attachment. Add one egg at a time mixing well after each addition.

Spread dough lightly into greased jelly roll pan and bake for 30 minutes in a 400 degree oven.

Let dough cool for at least 15 minutes. It will be puffy and uneven.

Whisk together pudding, vanilla and milk until thickend.

Fold in whipped topping.

Spread over cooled crust and refrigerate for 30 minutes until set.

Melt chocolate chips and butter in microwave in 30 second increments. Add powdered sugar, vanilla and milk and mix until creamy and smooth. You can add more milk as needed to make it drizzle consistency. Drizzle over filling and refrigerate until ready to serve.

The Chocolate Eclair Torte is all the flavor of a full eclair without the fancy piping. Perfect mix of taste and ease.

Peanut Butter Bars

Tastes like those fancy peanut butter eggs, only in bar form, any day of the year!

• Prep Time: 20 minutes
• Cool Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: makes 16 bars

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Peanut Butter Bars

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Ingredients

• 1/2 cup butter, softened
• 3/4 cup peanut butter
• 3/4 cup crushed vanilla wafers (about 22)
• 2 cups powdered sugar
• 4 oz semi-sweet baking chocolate squares
• 2 oz. heavy cream

Instructions

1. Line 8 in square baking pan with foil.
2. Beat butter and peanut butter until combined.
3. Add wafer crumbs and mix well.
4. Gradually add powdered sugar, mixing well after each addition.
5. Press mixture into bottom of pan.
6. Cut baking chocolate down to small pieces and place in small bowl.
7. Add heavy cream and microwave for 1 minute.
8. Whisk chocolate and cream until smooth and glossy.
9. Pour chocolate over peanut butter mixture and refrigerate for 2 hours.
10. Pull out foil and cut into pieces.

Line a 8 in square baking pan with foil.

Mix together softened butter and peanut butter.

Add crushed wafers and mix until combined.

Gradually add powdered sugar, mixing well after each addition.

Press finished batter into bottom of the pan.

Chop chocolate squares into small pieces. Place in a small bowl.

Add heavy cream and microwave for 1 minute. Remove from microwave and whisk until smooth and shiny.

Pour chocolate over the peanut butter batter and refrigerate for 2 hours.

Remove the foil from the pan to lift bars out. Cut into the desired size. These bars are super rich and you could get away with cutting into 16. My hubby would just take two anyway, so I cut into 12!

Like delicious Easter candy treats any day of the year.

Deep Dish Caramel Stuffed Cookies

Double the chocolate chip cookie, filled with caramel, sign me up!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: makes 12 cookies

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Deep Dish Caramel Stuffed Cookies

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Ingredients

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 2 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/2 tsp salt
• 1 cup milk chocolate chips
• 12 caramel filled candies, unwrapped

Instructions

1. Preheat the oven to 350 degrees. Grease a muffin top pan with cooking spray and set aside.
2. In a large bowl, cream butter and sugars until fluffy.
3. Add eggs and vanilla, mix until combined.
4. In a medium bowl whisk together the flour, baking soda, cornstarch and salt.
5. Slowly add flour mixture blending well.
6. Mix in chocolate chips by hand.
7. Drop by tablespoon into each cavity on the pan and press to cover the bottoms.
8. Place chocolate in center of each cavity and then cover with an additional Tablespoon of dough.
9. Bake 14 minutes at 350 degrees.
10. Let cool about 5 minutes in pan before removing to cooling rack.

Cream together the softened butter and sugars. Add egg and vanilla and mix until combined.

Whisk together flour, baking soda, cornstarch and salt. Add to wet mixture gradually until combined.

Stir in chocolate chips by hand.

Press a Tablespoon of dough into each cavity in the greased pan.

If you don’t have a deep dish pan, you can get yours by following this link.

Wilton Perfect Results Premium Non-Stick Bakeware Muffin Top Baking Pan, Enjoy the Best Part of the Muffin, Also Great for Eggs, Corn Bread and More, 12 Cavities

Add a candy to each cavity and cover it with another Tablespoon of dough.

Bake for 15 minutes in a 350 degree oven.

Let sit in the pan for about 5 minutes after removing from oven.

Allow for cookies to cool on a wire rack. I use a butter knife to slide the cookies out of the deep dish pan.

Perfect in every bite!

Cheesecake Stuffed Chocolate Cupcakes

Deep fudgy chocolate cupcakes with a cheesecake center and cream cheese frosting!

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: makes approx. 24 cupcakes

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Cheesecake Stuffed Chocolate Cupcakes

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Ingredients

• 1 box chocolate cake mix
• 1 1/4 cups milk
• 3 eggs
• 1/2 cup oil

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 6 oz chocolate chips

Chocolate Cream Cheese Frosting

• 12 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 2/3 cup dutch-process cocoa powder
• 1 tsp vanilla
• 1-2 Tablespoon milk
• pinch salt

Instructions

Cupcakes

1. Preheat the oven to 350 degrees. Line a cupcake pan with liners.
2. Mix chocolate cake mix with milk, oil and eggs until combined.
3. Place 1 Tbsp of mix in each of the cupcake liners.
4. Mix together the 8 ounces softened cream cheese, sugar and egg.
5. Add the chocolate chips and mix until combined.
6. Place 1 Tbsp of cream cheese mixture in the center of the chocolate batter.
7. Cover with 1 Tbsp of remaining chocolate batter.
8. Bake 15 minutes or until a toothpick comes out clean.
9. Remove from oven and cool on cooling rack.

Frosting

1. In a stand mixer fitted with a paddle attachment, beat the 12 ounces softened cream cheese until smooth.
2. Beat in butter until combined.
3. Add powdered sugar, cocoa powder, vanilla, salt and 1 Tbsp milk.
4. Mix slowly until combined.
5. Beat medium speed until creamy, add 1 more Tbsp milk to thin out if needed.
6. Pipe onto cooled cupcakes.

Mix chocolate cake mix, with milk, eggs and oil until combined.

In a separate bowl, combine cream cheese, egg and sugar.

Add chocolate chips and mix until combined. I used mini-semi-sweet chocolate chips, but you can use whatever you choose.

Place 1 Tbsp of the chocolate batter in each liner, followed by 1 Tbsp of cream cheese mixture in the center of each.

Top with 1 more Tbsp of the chocolate batter.

Bake in a 350 degree oven for 15 minutes. Remove from pan and cool.

To make the frosting, start by beating the softened cream cheese until smooth in the stand mixer.

Add softened butter and mix until creamy.

Add powdered sugar, cocoa powder, vanilla, salt and 1 Tbsp of milk. Slowly start mixer so you don’t end up wearing the ingredients. Mix until smooth and creamy, you can add an additional 1 Tbsp of milk to thin the frosting if you need to.

Dutch process cocoa powder always makes a deeper flavor. If you can’t find any, you can always order it here. Ghirardelli Unsweetened Dutch Process Cocoa Pouch, 8 Ounce, Brown, Dark Chocolate