#dessertbars

Salted Caramel Apple Cream Cheese Bars These delightful bars combine a buttery shortbread crust with a creamy apple cheesecake filling, topped with a sweet streusel and drizzled with salted caramel for a perfect dessert. Ingredients For the Shortbread Crust: 3/4 cup (170g) unsalted butter, room temperature 3/4 cup (159g) light brown sugar, packed 2 cups (240g) all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt For the Spiced Apple Creamy Cheesecake Filling: 3 (8 oz each, 681g) brick-style cream cheese, room temperature 1 cup (227g) sour cream 1 1/2 cups (249g) granulated sugar 2 teaspoons pure vanilla extract 3 large eggs, room temperature 2 large egg yolks, room temperature 1 1/2 teaspoons all-purpose flour 1/2 cup (113ml) heavy cream 2 tablespoons light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 large Granny Smith apples, peeled and diced into 1/8-inch pieces For the Brown Sugar Streusel Topping: 1/2 cup (106g) light brown sugar, packed 1/4 cup (50g) granulated sugar 1 cup (120g) all-purpose flour 1/2 cup (62g) old-fashioned oats 1/2 teaspoon ground cinnamon 1/2 cup (113g) unsalted butter, melted 1 cup (227g) salted caramel sauce, for drizzling Flaky sea salt, for sprinkling Instructions For the Shortbread Crust: Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal. Spray with non-stick baking spray. In a stand mixer or using a handheld mixer, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the flour, cinnamon, nutmeg, and salt until combined. The dough should be crumbly yet hold together when pressed. Evenly press the dough into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool on a wire rack. For the Spiced Apple Cheesecake Filling: In the same mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Add sour cream, granulated sugar, and vanilla extract, beating until fully combined. Incorporate the eggs and egg yolks one at a time, mixing after each addition. Sprinkle in the flour and mix until combined. Add the heavy cream, brown sugar, cinnamon, nutmeg, and cloves, mixing well. Gently fold in the diced apples. Pour the filling over the cooled crust and smooth it out. For the Brown Sugar Streusel Topping: In a medium bowl, combine brown sugar, granulated sugar, flour, oats, and cinnamon. Pour in the melted butter and stir until crumbly. Evenly sprinkle the streusel over the cheesecake layer. Baking: Bake for 45-50 minutes, or until the center is set and a toothpick comes out clean. Once done, allow the bars to cool completely in the pan, then refrigerate for at least 4 hours or overnight to set. Finishing: Before serving, drizzle with salted caramel sauce and sprinkle with flaky sea salt. Slice into squares and enjoy!

Tastes so good! Sweet & Chewy Apple Oat Bars (Allergen-Free accept for coconut) Recipe (no refined sugars or starches)

Orange Citrus Delight Bars These refreshing bars combine the sweetness of orange with a creamy cheesecake layer, perfect for a summer dessert. Ingredients 8 ounces Cool Whip divided Nilla Wafer Crust 1 ? cups Nilla Wafer Cookie Crumbs 5 tablespoons unsalted butter Orange Cream Layer 3 ounces orange gelatin ¾ cup boiling water ¾ cup cold water 8 ounces cream cheese room temperature ¼ cup powdered sugar 2 teaspoons orange extract 8 drops orange Wilton Gel Food Color optional 2 cups Cool Whip Cheesecake Layer 8 ounces cream cheese room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 cup Cool Whip Instructions Nilla Wafer Crust Line a 8 X 8-inch baking pan with parchment for easy removal of bars. Melt the 5 tablespoons of butter in a microwave for about 30 seconds, stirring and melting for another 5-10 seconds if needed. In a food processor, pulse the Nilla Wafers into fine crumbs. Combine the cookie crumbs with the melted butter and mix until well incorporated. Press the mixture evenly into the prepared baking pan and place it in the freezer for at least 30 minutes. Orange Gelatin Mix the orange gelatin with ¾ cup boiling water in a 2-cup measuring glass until dissolved. Add ¾ cup cold water and stir, then refrigerate until completely cooled but not set, about 10 minutes. Orange Cream Layer In a mixing bowl, beat 8 ounces of cream cheese with powdered sugar, orange extract, and orange food coloring. Gradually pour in the chilled gelatin mix while mixing until smooth. Chill in the refrigerator for one hour to thicken. Cheesecake Layer In another mixing bowl, beat 8 ounces of cream cheese, confectioners' sugar, and vanilla until creamy. Fold in 1 cup of Cool Whip. Spoon dollops of the cheesecake mixture onto the frozen crust and spread evenly with an offset spatula. Gently fold the remaining 2 cups of Cool Whip into the chilled Orange Cream mixture until smooth. Pour and spread the Orange Cream over the cheesecake layer. Refrigerate overnight or for a minimum of 6 hours before serving.

Pumpkin Pie Millionaire Shortbread Ingredients: Base: 1 cup unsalted butter, cold and cubed 1/4 cup white sugar 2 cups all-purpose flour 1 tsp pumpkin pie spice Filling: 1 can (14 oz) sweetened condensed milk 1/4 cup corn syrup 1 cup brown sugar 1/2 cup unsalted butter 1/4 cup pumpkin puree Topping: 1 1/2 cups white chocolate, finely chopped Directions: Prepare the Base: Preheat the oven to 325°F (165°C). In a mixing bowl, combine the cold, cubed butter, white sugar, flour, and pumpkin pie spice. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture evenly into a 9 x 13-inch baking pan to form the base. Bake for 20 minutes or until lightly golden. Allow it to cool slightly. Make the Filling: In a double boiler over low-medium heat, combine the sweetened condensed milk, corn syrup, brown sugar, butter, and pumpkin puree. Cook, stirring frequently, until the filling thickens, about 10-15 minutes. Pour the caramel filling over the baked base and let it cool completely. Prepare the Topping: In a clean double boiler, melt the white chocolate until smooth. Pour the melted white chocolate over the cooled filling layer, spreading it evenly with a spatula. Allow it to set at room temperature or refrigerate briefly for quicker setting. Cut and Serve: Use a sharp knife dipped in hot water and wiped clean after each cut to slice into squares. This helps prevent the chocolate from cracking. Serve and enjoy! Prep Time: 25 minutes Cooking Time: 30 minutes Cooling Time: 1-2 hours Total Time: 2 hours, 55 minutes Kcal: 320 kcal per bar Servings: 24 bars Pumpkin Pie Millionaire Shortbread combines the indulgent flavors of a classic millionaire bar with an autumn twist. The base is a buttery shortbread with a hint of pumpkin spice, followed by a rich, pumpkin-infused caramel filling, and topped with a smooth layer of white chocolate. Each layer adds its own unique texture and taste, making these bars a show-stopping dessert perfect for holiday gatherings or cozy fall nights. With its blend of pumpkin, caramel, and white chocolate, this dessert captures the essence of the season in each bite. It’s a delightful treat that brings together seasonal flavors in a luxurious, layered bar.

Caramel Pretzel Delight Bars These Caramel Pretzel Delight Bars combine the sweet and salty flavors of caramel and pretzels, topped with rich chocolate, making them an irresistible treat. Ingredients: 3 cups mini pretzels (lightly crushed) 1 cup unsalted butter 1 cup packed light brown sugar 1/4 tsp salt 1/2 tsp vanilla extract 1 ½ cups semi-sweet chocolate chips 1/4 cup white chocolate chips (optional, for drizzle) Directions: Prep the pan: Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal. Spread the crushed pretzels evenly across the bottom. Make the caramel: In a medium saucepan, melt the butter over medium heat. Add brown sugar and salt, stirring until combined. Bring the mixture to a boil and let it bubble for 3 minutes, stirring constantly. Pour the caramel: Remove from heat and stir in vanilla extract. Pour the hot caramel evenly over the pretzels, spreading gently to coat. Bake: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the caramel is bubbling. Add the chocolate: Remove the pan from the oven and sprinkle the semi-sweet chocolate chips over the hot caramel. Let sit for 2-3 minutes, then spread the melted chocolate evenly with a spatula. Optional drizzle: Melt white chocolate chips in the microwave in 15-second intervals, stirring between each. Drizzle over the top for a decorative touch. Cool and set: Let the bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours until firm. Slice and serve: Lift the bars out using the parchment paper and slice into squares or rectangles.

Pecan Pie Cheesecake Bars Ingredients: For the Crust: 2 1/2 cups graham cracker crumbs (about 18 full-size graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Layer: 2 (8 oz.) packages cream cheese, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Pecan Pie Layer: 1 cup light brown sugar, packed 1/2 cup light corn syrup 1/2 cup heavy whipping cream 1/4 cup unsalted butter 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups chopped pecans Directions: Preheat the oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set aside. In a food processor, pulse the graham crackers and sugar until they form fine crumbs. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside. For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer fitted with the whisk attachment. Beat for 3-5 minutes until the mixture is smooth and fluffy. Pour this cheesecake mixture over the graham cracker crust and set aside. For the pecan pie layer, heat the brown sugar, corn syrup, heavy cream, butter, and salt in a medium saucepan over medium heat. Stir constantly and bring to a boil. Boil for 1 full minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly. Slowly spoon the pecan pie mixture over the cheesecake layer to prevent it from sinking to the bottom. Bake the bars in the preheated oven for 35 minutes. Remove from the oven and let them cool completely. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Slice into bars and enjoy! Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes (plus chilling time) Kcal: 480 kcal per serving Servings: 16 bars These Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts—creamy cheesecake and rich pecan pie. The buttery graham cracker crust provides the perfect base, followed by a layer of velvety cheesecake that’s topped with a luscious pecan pie filling. The combination of textures and flavors makes these bars an irresistible treat, especially for the holiday season. Whether you're serving them at a festive gathering or enjoying them as a special indulgence, these bars are sure to impress. The contrast between the smooth cheesecake and the crunchy, sweet pecans makes every bite pure bliss. Make them ahead of time and chill them for the best results—these bars get even better after a night in the fridge!

Delightful Carrot Cake Squares with Creamy Frosting These delightful carrot cake squares are a perfect treat, combining the sweetness of carrots and pineapple with a rich cream cheese frosting. Ideal for gatherings or a cozy afternoon snack. Ingredients: - 2 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 cups grated carrots - 1/2 cup crushed pineapple, drained - 1/2 cup chopped walnuts (optional) Cream Cheese Frosting: - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract Directions: 1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. 2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. 3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. 4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 6. Fold in the grated carrots, crushed pineapple, and walnuts (if using). 7. Pour the batter into the prepared baking pan and spread evenly. 8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely. For the Cream Cheese Frosting: 1. In a mixing bowl, beat together the softened cream cheese and butter until smooth. 2. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined. 3. Spread the frosting over the cooled carrot cake bars and cut into squares to serve. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Servings: 12 servings | Kcal: 350 kcal per serving