#sweetbites

@canimori @brendatamara6 uhh @arrietty-rune

another from 2024 😛

Apple Crisp Cheesecake Bars Ingredients: Brown Sugar Shortbread: 8 oz unsalted butter, room temperature 3/4 cup light brown sugar 1/2 teaspoon salt 1 teaspoon vanilla bean paste or vanilla extract 2 cups all-purpose flour Crisp Topping: 1/2 cup all-purpose flour 3/4 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 3 oz unsalted butter, cold and cubed 1/2 cup rolled oats Brown Sugar Vanilla Bean Cheesecake: 16 oz cream cheese, room temperature 1/4 cup granulated sugar 1/3 cup light brown sugar 2 eggs 1 teaspoon vanilla bean paste 1 tablespoon whiskey (optional) Apple Layer: 3 medium Granny Smith apples, peeled, cored, and diced 2 tablespoons granulated sugar 3/4 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg Instructions: Make the Brown Sugar Shortbread: Preheat oven to 325°F (160°C). Spray a 9x13-inch pan with nonstick spray, line with parchment paper, then spray again with nonstick spray. In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Mix in vanilla bean paste or extract. Gradually add flour and salt, mixing just until combined. Press dough evenly into the prepared pan and bake for 20 minutes, rotating the pan halfway through. Remove from the oven and set aside to cool. Increase oven temperature to 350°F (175°C). Prepare the Crisp Topping: In a food processor, pulse flour, brown sugar, salt, and cinnamon just to mix. Add cold, cubed butter and pulse until butter pieces are the size of small peas. Transfer mixture to a bowl, stir in oats, and place in the freezer until ready to use. Prepare the Cheesecake Layer: In the bowl of an electric mixer, beat cream cheese and both sugars on medium speed until smooth. Add eggs, one at a time, followed by vanilla bean paste and whiskey (if using), mixing well. Set aside. Prepare the Apple Layer: In a bowl, toss diced apples with granulated sugar, cinnamon, and nutmeg until evenly coated. Assemble the Bars: Pour cheesecake mixture over the baked shortbread crust. Layer apples evenly on top, then sprinkle with the crisp topping. Bake at 350°F for about 35 minutes, rotating the pan halfway through, until the top is golden and the cheesecake layer is set. Cool and Serve: Allow bars to cool to room temperature, then refrigerate. To slice, lift bars from the pan using parchment overhang and cut into squares with a sharp knife. Store in an airtight container in the refrigerator. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes Calories: 350 kcal | Servings: 12 bars These Apple Crisp Cheesecake Bars bring together the best of autumn’s flavors with a delicious twist. Each bite reveals a buttery shortbread crust topped with creamy vanilla bean cheesecake, perfectly spiced cinnamon apples, and a crisp oat topping. The warmth of cinnamon and nutmeg paired with the sweet-tart Granny Smith apples adds a comforting, familiar flavor that’s perfect for cozy fall days. Ideal for gatherings or simply a special treat at home, these bars are as visually appealing as they are satisfying. Serve chilled for a firm texture or slightly warm for a softer, melt-in-your-mouth experience. With layers of texture and flavor, these bars are the ultimate fall dessert that’s sure to impress.

Crumbl No-Bake Marshmallow Peanut Butter Cornflake Cookies Ingredients: 4 tbsp salted butter 3/4 cup smooth peanut butter 10 oz mini marshmallows 1/3 cup peanut butter chips (optional) 7 cups cornflakes 1 oz mini marshmallows (to mix in at the end) 2 tbsp peanut butter chips (for drizzling) 1/2 tsp vegetable or canola oïl Instructions: In a large pot over medium-low heat, melt the butter and peanut butter together. Stir in 10 oz of mini marshmallows, constantly stirring until completely melted and smooth. Remove from heat. Gently fold the cornflakes into the melted mixture, ensuring they are fully coated. Add the remaining 1 oz of mini marshmallows and the optional 1/3 cup peanut butter chips. Stir gently to combine, taking care not to overmix. Spray a large cookie scooper with nonstick spray and scoop out 10 equally sized peanut butter cornflake balls onto a parchment-lined baking sheet. Grease your fingers and gently press each cookie to about 1 inch in thickness without packing them too tightly. Melt 2 tbsp peanut butter chips with 1/2 tsp oil in the microwave, heating in 30-second increments and stirring between each interval until smooth. Transfer the melted peanut butter mixture to a ziplock bag, cut a small opening at the tip, and drizzle over each cookie. Allow the cookies to set for 20-30 minutes before serving. Prep Time: 10 minutes | Setting Time: 30 minutes | Total Time: 40 minutes | Kcal: 280 kcal per cookie | Servings: 10 cookies These Crumbl-inspired No-Bake Marshmallow Peanut Butter Cornflake Cookies are the perfect balance of chewy, crunchy, and sweet! Made with smooth peanut butter, mini marshmallows, and crunchy cornflakes, these cookies are easy to whip up without the need for an oven. The final touch is a drizzle of melted peanut butter chips, adding an extra layer of deliciousness. These no-bake cookies are ideal for satisfying your sweet cravings quickly, whether you're making them for a fun family treat, a last-minute dessert, or just as a snack for yourself. With their simple ingredients and easy preparation, they’re sure to become a go-to favorite!

Crispy Peanut Butter Marshmallow Cornflake Bites These delightful no-bake treats combine the creamy richness of peanut butter with the light crunch of cornflakes, all bound together with gooey marshmallows. Perfect for a quick dessert or snack, these bites are sure to please everyone! Ingredients: 4 tbsp salted butter ¾ cup smooth peanut butter 10 oz mini marshmallows ? cup peanut butter chips (optional) 7 cups cornflakes 1 oz mini marshmallows (to mix in at the end) 2 tbsp peanut butter chips (for drizzling) ½ tsp vegetable or canola oil Instructions: In a large pot over medium-low heat, melt the butter and peanut butter together. Stir in 10 oz of mini marshmallows, constantly stirring until completely melted and smooth. Remove from heat. Gently fold the cornflakes into the melted mixture, ensuring they are fully coated. Add the remaining 1 oz of mini marshmallows and the optional ? cup peanut butter chips. Stir gently to combine, taking care not to overmix. Spray a large cookie scooper with nonstick spray and scoop out 10 equally sized peanut butter cornflake balls onto a parchment-lined baking sheet. Grease your fingers and gently press each cookie to about 1 inch in thickness without packing them too tightly. Melt 2 tbsp peanut butter chips with ½ tsp oil in the microwave, heating in 30-second increments and stirring between each interval until smooth. Transfer the melted peanut butter mixture to a ziplock bag, cut a small opening at the tip, and drizzle over each cookie. Allow the cookies to set for 20-30 minutes before serving. Prep Time: 10 minutes | Setting Time: 30 minutes | Total Time: 40 minutes | Kcal: 280 kcal per cookie | Servings: 10 cookies

Dreamy Pink Blue Coquette Party-Sweet Bites