I did not try these or take a picture of them before they went to church for Primary and Sunday School class treats. The students gave them multiple thumbs up, though, as evidenced by the scarce leftovers after our meetings.
Food52 recently published this quick-and-easy cookie bar recipe. It looked like a great way to use up the free dark brown sugar from Wholesome and the not-free partially-used malted milk powder from Amazon. Alas, the quantities required were insufficient to use up either ingredient, but I did empty the chocolate chip container! Clearly, more malted milk and dark brown sugar recipes are in our future. I did not try these or take a picture of them before they went to church for Primary and Sunday School class treats. The students gave them multiple thumbs up, though, as evidenced by the scarce leftovers after our meetings. I deducted about four minutes from the minimum recommended baking time, and used regular butter instead of browned. Otherwise, this recipe was quick and easy, and everyone loved it.
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A quick and easy baking project on a busy Saturday. Recipe courtesy of King Arthur Flour, with festive Easter M&Ms substituted for some of the chocolate chips. The Primary and Sunday School students were very excited to eat them! One of my students said she had only had a glass of chocolate milk for breakfast, so perhaps our next snack should be bran muffins instead of cookies. Perhaps not!
Stacking coupons and Cartwheels is so much fun! This week's bargain was marshmallows, Hershey's chocolate, and graham crackers, necessitating some sort of s'more recipe. This bar cookie recipe from The Girl Who Made Everything looked intriguing. I didn't quite see the point of having chocolate chips in the cookie dough and milk chocolate bars on top, so I just broke all six chocolate bars from my Target multipack into small pieces and mixed them into the dough. As the bars baked, the chocolate and most of the pre-frozen miniature marshmallows melted together and formed a layer of chocolate plasma between the graham cracker crust on the bottom and the cookie dough on top. So my bars came out much differently than Ms. Everything's, but nobody seems to mind! Since my only change from the original recipe was the use of all milk chocolate (the package was about 9.3 oz), I am not retyping the whole thing here. A warning, though: these are so powerfully sweet that even the starving teenagers in my Sunday School class only ate one apiece. Consume with caution!
It was time to make snacks for Sunday School, and I had a jar of Gooey Cookie Caramel that was dying to be used in oatmeal bars. Rather than using a recipe from the family archive, I searched for one on the Wholesome Sweetener website and found Oatmeal Chocolate-Chip Brownies. Substituting all-purpose flour for their specialty items and adding a swirl of caramel instead of the chocolate chips and walnuts yielded these ooey, gooey, sweet and slightly spicy bars. Not too labor-intensive, and everyone was happy. This was my first time using Sucanat, which has a surprisingly floral fragrance. It worked well in these bars, complementing the gingerbread-flavored caramel. I think these would also taste great without the caramel, perhaps with a penuche frosting or a light glaze or some streusel on top.
This is a hybrid confection -- the fig filling from the Fig Bars on page 78 of Martha Stewart's Cookies (using more water in place of the red wine), plus the crust from Wholesome Sweeteners' Vanilla Date Squares (see this post about how amazing they are with the date filling). The result was beautiful and delicious, and there was a little extra fig jam left over to put on sandwiches! As a side note, the crust calls for Wholesome Sweeteners Organic Light Brown Sugar. I won a bunch of Wholesome products in a Facebook contest, and this is my favorite so far. It is a beautiful color and looks so moist and molasses-y, and it smells wonderful. No photograph can do it justice, but here is an attempt anyway. So pretty! So delicious! So happy!
This was another Wholesome! Sweeteners recipe. My bars contain quick oats instead of old-fashioned (because that is what we have in the cupboard), subtracting about two tablespoons to account for the difference in fluffiness. The result: amazing! The only problem with this recipe is that it used up every date in the house. . .guess we'll be buying more soon!
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