We’ve had a bit of a heat wave, and I haven’t felt like doing much cooking, but I decided to surprise my family with this no-bake treat! This lunch lady peanut butter bar recipe I found on My Baking Addiction was super simple to make, put big smiles on everyone’s face, and didn’t heat my house while making them.

Lunch Lady Peanut Butter Bars

Bars:

• 1 cup creamy peanut butter
• 1 cup salted butter, cubed
• 1 tsp vanilla
• 2 cups graham cracker crumbs, about 15 graham cracker sheets, crushed into fine crumbs
• 1¾ cups powdered sugar

Chocolate & Peanut Butter Layer:

• 10 oz dark chocolate melting wafers
• 3 tbsp creamy peanut butter
• 1 tsp coconut oil

Optional Toppings:

• Crushed peanuts, optional
• Flaky sea salt, optional

How to Make Lunch Lady Peanut Butter Bars:

Line a 9 x 9-inch baking pan with parchment paper for easier removal.

Make the bars by melting the creamy peanut butter and salted butter until melted, about 1 minute. Stir in the vanilla until well combined.

Prepare the graham crackers by using a food processor to crush them into fine crumbs.

Add the graham cracker crumbs and powdered sugar, and stir until well combined.

Press the mixture evenly into the prepared baking dish.

Refrigerate while you prepare the chocolate & peanut butter topping.

Make the chocolate & peanut butter topping by combining the melting wafers, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.

Pour the chocolate & peanut butter mixture over the graham cracker base and spread evenly. Sprinkle the top with crushed peanuts and flaky sea salt, if desired.

Refrigerate for at least 2 hours, or until set.

Once set, slice into bars and serve chilled.

Store in an airtight container, layers separated by parchment paper. Enjoy.

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Lunch Lady Peanut Butter Bars

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Refrigerating Time: 2 hours hours

Total Time 2 hours hours 22 minutes minutes

Servings 16 - 20 (depending on size)

Author Pam - For the Love of Cooking

Equipment

• 9 x 9-inch Glass Baking Dish
• Food Processor
• Sharp Knife

Ingredients

Bars:

• 1 cup creamy peanut butter
• 1 cup salted butter cubed
• 1 tsp vanilla
• 2 cups graham cracker crumbs about 15 graham cracker sheets, crushed into fine crumbs
• 1¾ cups powdered sugar

Chocolate & Peanut Butter Layer:

• 10 oz dark chocolate melting wafers
• 3 tbsp creamy peanut butter
• 1 tsp coconut oil

Optional Toppings:

• Crushed peanuts optional
• Flaky sea salt optional

Instructions

• Line a 9 x 9-inch baking pan with parchment paper for easier removal.
• Make the bars by melting the creamy peanut butter and salted butter until melted, about 1 minute. Stir in the vanilla until well combined.
• Prepare the graham crackers by using a food processor to crush them into fine crumbs.
• Add the graham cracker crumbs and powdered sugar, and stir until well combined.
• Press the mixture evenly into the prepared baking dish. Refrigerate while you prepare the chocolate & peanut butter topping.
• Make the chocolate & peanut butter topping by combining the melting wafers, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.
• Pour the chocolate & peanut butter mixture over the graham cracker base and spread evenly. Sprinkle the top with crushed peanuts and flaky sea salt, if desired. 
• Refrigerate for at least 2 hours, or until set.
• Once set, slice into bars and serve chilled.
• Store in an airtight container, layers separated by parchment paper. Enjoy.

This fun & easy dessert bar recipe takes classic Rice Krispie treats to a whole new level! I made these brown butter Golden Grahams s’mores bars after my sister sent me an Instagram video of them being made. Browning the butter and lightly torching the marshmallows really make this easy s’more bars recipe extra special. These tasty s’mores bars were a big hit with my whole family, and I’ll definitely be making them again.

Brown Butter Golden Grahams S’mores Bars

Ingredients:

• ½ cup unsalted butter
• 12 oz of mini marshmallows, divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey’s milk chocolate bars, separated into pieces, to taste
• Flaky sea salt, to taste, optional

How to Make Brown Butter Golden Grahams S’mores Bars:

You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.

Line an 8×8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.

Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.

Remove 1½ cups of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch before, stirring constantly until melted and smooth, about 3-4 minutes.  

Once melted, add the vanilla extract and stir to mix well.

Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.

Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.

Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.

Place in the fridge to cook for 20 minutes.

Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired.

Lift parchment paper sides and transfer to a cutting board.

To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.

Serve and enjoy.

Store in an airtight container in the fridge for 1 week.

Print

Brown Butter Golden Grahams S’mores Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time: 20 minutes minutes

Total Time 45 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large, Wide Pot
• Cooking Torch
• Sharp Knife

Ingredients

• ½ cup unsalted butter
• 12 oz of mini marshmallows divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey's milk chocolate bars separated into pieces, to taste
• Flaky sea salt to taste, optional

Instructions

• You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.
• Line an 8x8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.
• Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
• Remove 1½ cups of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch, then stir constantly until melted and smooth, about 3-4 minutes.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.
• Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.
• Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.
• Place in the fridge to cook for 20 minutes.
• Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired. 
• Lift parchment paper sides and transfer to a cutting board.
• To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.
• Serve and enjoy.
• Store in an airtight container in the fridge for 1 week.

My grocery store had a nice sale on fresh raspberries, so I made these lemon cheesecake bars with raspberries from A Farmgirl’s Dabbles. The recipe is easy to prepare, but you have to be patient and let them set in the fridge. These lemon raspberry cheesecake bars were perfectly tart & sweet, and put big smiles on my family’s faces.

Lemon Cheesecake Bars with Raspberries

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp white sugar
• ¼ tsp kosher salt
• ¼ cup unsalted butter, melted

Filling:

• 16 oz full-fat cream cheese, room temperature
• ½ cup white sugar
• 2 large eggs, room temperature
• ¼ cup full-fat sour cream, room temperature
• ¼ cup freshly squeezed lemon juice
• Lemon zest from 2 large lemons
• 1 cup fresh raspberries, more for serving if desired

Lemon Cheesecake Bars with Raspberries:

Print

Lemon Cheesecake Bars with Raspberries

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 54 minutes minutes

Refrigerating Time: 3 hours hours

Total Time 4 hours hours 9 minutes minutes

Servings 9 - 16 depending on cut size

Author Pam - For the Love of Cooking

Equipment

• 8 x 8-inch Baking Dish
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp white sugar
• ¼ tsp kosher salt
• ¼ cup unsalted butter melted

Filling:

• 16 oz full-fat cream cheese room temperature
• ½ cup white sugar
• 2 large eggs room temperature
• ¼ cup full-fat sour cream room temperature
• ¼ cup freshly squeezed lemon juice
• Lemon zest from 2 large lemons
• 1 cup fresh raspberries more for serving if desired

Instructions

• Preheat oven to 325 degrees. Line an 8x8-inch baking pan with parchment paper, with overlapping ends. Coat with cooking spray.
• Prepare the crust by combining the graham cracker crumbs, sugar, and salt. Drizzle in the melted butter and stir until well-combined. Press evenly into the prepared pan.
• Par-cook the crust by baking for 10 to 12 minutes, or until fragrant and golden. Set on a wire cooling rack to cool completely.
• Prepare the filling with a hand mixer (or stand mixer) by creaming the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 - 2 minutes.
• Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until combined.
• Spread the mixture evenly over the cooled crust, then tap the pan gently on the counter a couple of times to settle the filling.
• Scatter the top with raspberries, then gently press them into the cheesecake filling–enough to completely cover each raspberry with cheesecake filling.
• Place in the oven to bake for about 40-45 minutes, or until the cheesecake barely wobbles in the center, and the edges are lightly golden.
• Remove from the oven and cool completely on a wire cooling rack.
• Refrigerate to allow them to set for at least 3-24 hours.
• To serve, slice into individual bars, and carefully remove the cheesecake from the pan by pulling up on the overhanging parchment ends.
• Place the cheesecake on a cutting board and slice it into bars. Store in an airtight container in the refrigerator.

  Side Note: Use a warm (not hot), sharp, non-serrated knife, wiping the knife clean between each slice.

We love Rice Krispie treats, so I surprised my family with this festive Easter Rice Krispies treat recipe. Simple rice krispie treats kicked up a notch with mini Cadbury eggs added in. This easy Easter dessert was a big hit with all of us.

Easter Rice Krispie Treats

Ingredients:

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows, divided
• ½ tsp vanilla extract
• 6 cups of Rice Krispies
• 1 cup mini Cadbury eggs, divided

How to Make Easter Rice Krispie Treats

Coat the bottom and sides of a 9×13-inch baking dish with butter.  Side Note: For easier removal, you can line the dish with parchment paper if desired.

Melt the butter in a large saucepan over medium heat.

Remove ½ cup of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the melted butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the large saucepan over low heat to help the marshmallows melt.

Once melted, remove from the heat, add the vanilla extract, and mix well.

Immediately add the Rice Krispies and stir until well combined.

Add ½ cup of mini marshmallows and most of the mini Cadbury eggs and stir gently to combine.

Immediately spread the mixture in the prepared baking dish, pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.

Gently press the few remaining mini Cadbury eggs evenly on top.

Cool completely, then slice and serve. Enjoy!

Print

Easter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows divided
• ½ tsp vanilla extract
• 6 cups of rice krispies
• 1 cup mini Cadbury eggs divided

Instructions

• Coat the bottom and sides of a 9×13-inch baking dish with butter.  Side Note: For easier removal, you can line the dish with parchment paper if desired.
• Melt the butter in a large saucepan over medium heat.
• Remove ½ cup of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the melted butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the large saucepan over low heat to help the marshmallows melt.
• Once melted, remove from the heat, add the vanilla extract, and mix well.
• Immediately add the Rice Krispies and stir until well combined.
• Add ½ cup of mini marshmallows and most of the mini Cadbury eggs and stir gently to combine.
• Immediately spread the mixture in the prepared baking dish, pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.
• Gently press the few remaining mini Cadbury eggs evenly on top.
• Cool completely, then slice and serve. Enjoy!

This easy recipe for brown butter chocolate chip rice krispie treats will become a family favorite! The nutty brown butter and mini chocolate chips make classic rice krispie treats over-the-top special! My kids, husband, and I love them and they disappeared quickly.

Brown Butter Chocolate Chip Rice Krispie Treats

Ingredients:

• 1/2 cup unsalted butter
• 12 oz bag of mini marshmallows, divided
• ½ tsp vanilla extract
• 6 cups of rice krispies
• ½ cup mini semi-sweet chocolate chips, divided

How to Make Brown Butter Chocolate Chip Rice Krispie Treats

Coat the bottom and sides of a 9×13-inch baking dish with salted butter (unsalted works too).  Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.

Brown the butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch carefully.

Remove ½ cup of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once melted, add the vanilla extract and stir to mix well.

Immediately add the rice krispies and stir until well combined.

Add the ½ cup of mini marshmallows and most of the mini chocolate chips and stir gently to quickly combine.

Immediately spread the mixture in the prepared baking dish pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.

Sprinkle the few remaining mini chocolate chips evenly on top.

Cool then slice and serve. Enjoy!

Print

Brown Butter Chocolate Chip Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Medium Saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows divided
• ½ tsp vanilla extract
• 6 cups of rice krispies
• ½ cup mini semi-sweet chocolate chips divided

Instructions

• Coat the bottom and sides of a 9x13-inch baking dish with salted butter (unsalted works too).  Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.
• Brown the butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch carefully.
• Remove ½ cup of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the rice krispies and stir until well combined.
• Add the ½ cup of mini marshmallows and most of the mini chocolate chips and stir gently to quickly combine.
• Immediately spread the mixture in the prepared baking dish pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.
• Sprinkle the few remaining mini chocolate chips evenly on top.
• Cool then slice and serve. Enjoy!

My family loves decadent chocolate desserts so this coconut almond brownies recipe that I found on Chocolate with Grace was a big hit with everyone. These decadent and gooey brownies were easy to make, smelled fantastic as they baked, and made everyone happy.

Coconut Almond Brownies

Ingredients:

• ½ cup cocoa powder
• ½ cup flour
• ¾ tsp baking powder
• ¼ tsp kosher salt
• ½ cup unsalted butter, melted
• 1 cup white sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla
• ¾ cup sweetened flaked coconut, plus an additional 1-2 tablespoons for topping, if desired
• ¼ cup semi-sweet chocolate chips, plus an additional 1-2 tablespoons for topping, if desired
• ¼ cup sliced almonds, plus an additional 1-2 tablespoons for topping, if desired

How to Make Coconut Almond Brownies

Preheat the oven to 350 degrees. Grease an 8 x 8-inch pan with butter or cooking spray and line it with parchment paper for easier removal.

Mix the flour, cocoa, baking powder, and salt until well combined.

In a large bowl, beat the melted butter and sugar with a hand mixer.

Add the eggs and vanilla; beat until well incorporated.

Gradually add the flour mixture to the egg mixture.

Stir in the coconut, chocolate chips, and almond slices.

Pour the batter into the prepared pan.

Sprinkle the top with remaining coconut, chocolate chips, and almond slices.

Bake for 25-30 minutes or until the center is set.

Let the coconut almond brownies cool on a wire rack before cutting into bars.

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Coconut Almond Brownies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 - 16

Author Adapted by Pam - For the Love of Cooking / Original by Chocolate with Grace

Equipment

• 8 x 8-Inch Baking Pan
• Hand mixer
• Wire Cooling Rack

Ingredients

• ½ cup cocoa powder
• ½ cup flour
• ¾ tsp baking powder
• ¼ tsp kosher salt
• ½ cup unsalted butter melted
• 1 cup white sugar
• 2 large eggs at room temperature
• 1 tsp vanilla
• ¾ cup sweetened flaked coconut plus an additional 1-2 tablespoons for topping, if desired
• ¼ cup semi-sweet chocolate chips plus an additional 1-2 tablespoons for topping, if desired
• ¼ cup sliced almonds plus an additional 1-2 tablespoons for topping, if desired

Instructions

• Preheat the oven to 350 degrees. Grease an 8 x 8-inch pan with butter or cooking spray and line it with parchment paper for easier removal.
• Mix the flour, cocoa, baking powder, and salt until well combined.
• In a large bowl, beat the melted butter and sugar with a hand mixer.
• Add the eggs and vanilla; beat until well incorporated.
• Gradually add the flour mixture to the egg mixture. 
• Stir in the coconut, chocolate chips, and almond slices.
• Pour the batter into the prepared pan.
• Sprinkle the top with remaining coconut, chocolate chips, and almond slices.
• Bake for 25-30 minutes or until the center is set.
• Let the coconut almond brownies cool on a wire rack before cutting into bars.

I surprised my family with this easy brownie bites recipe I found on What’s Gaby Cooking that looked like a quick and tasty dessert. These crinkle-topped brownie bites smelled amazing while baking and turned out crispy-edged and full of fudgy, chocolatey goodness.

Brownie Bites

Ingredients:

• 10 tbsp unsalted butter
• 1 ¼ cups white sugar
• ¾ cup unsweetened cocoa powder, sifted
• 2 large eggs
• 2 tsp vanilla extract
• ½ tsp kosher salt
• ½ cup flour, sifted
• ½ cup semi-sweet chocolate chips

How to Make Brownie Bites

Preheat oven to 350 degrees and coat a mini cupcake tin with cooking spray.

Melt the butter in a medium saucepan. Once melted, add the sugar and cocoa powder and mix until smooth. Remove from heat.

Add the eggs, vanilla extract, and salt and combine.

Add the flour and mix until no more flour is visible. Mix in the chocolate chips.

Using a spoon, scoop the brownie mixture into the mini cupcake tins and bake for 14-18 minutes, or a tester inserted in the center of a brownie comes out clean.

Cool in the pan for 5 minutes, then run a knife along the edge of the mini brownie bites to lift them out of the pan. Cool on a cooling rack.

Serve with ice-cold milk. Enjoy.

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Brownie Bites

Servings 24 Brownie Bites

Author Pam - For the Love of Cooking / Original by What's Gaby Cooking?

Ingredients

• 10 tbsp unsalted butter
• 1¼ cups white sugar
• ¾ cup unsweetened cocoa powder sifted
• 2 large eggs
• 2 tsp vanilla extract
• ½ tsp kosher salt
• ½ cup flour sifted
• ½ cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees and coat a mini cupcake tin with cooking spray.
• Melt the butter in a medium saucepan. Once melted, add the sugar and cocoa powder and mix until smooth. Remove from heat.
• Add the eggs, vanilla extract, and salt and combine.
• Add the flour and mix until no more flour is visible. Mix in the chocolate chips.
• Using a spoon, scoop the brownie mixture into the mini cupcake tins and bake for 14-18 minutes, or a tester inserted in the center of a brownie comes out clean.
• Cool in the pan for 5 minutes, then run a knife along the edge of the mini brownie bites to lift them out of the pan. Cool on a cooling rack.
• Serve with ice-cold milk. Enjoy.

We just returned from our trip to Japan and I was craving something with coconut so I made these delicious toasted coconut brown butter rice krispie treats. These decadent treats have great texture, lots of coconut flavor, and a wonderful nuttiness from the brown butter. As much as I love my go-to rice krispie treat recipe, this one is now my new favorite. 

Toasted Coconut Brown Butter Rice Krispie Treats

Ingredients:

• 1 1/2 cups sweetened shredded coconut, toasted
• 1/2 cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

How to Make Toasted Coconut Brown Butter Rice Krispie Treats

Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.

Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.

Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.

Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.

Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.

Cool then slice and serve. Enjoy!

Print

Toasted Coconut Brown Butter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 - 24, depending on cutting size

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet
• Large saucepan

Ingredients

• 1 ½ cups sweetened shredded coconut toasted
• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

Instructions

• Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
• Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.
• Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.
• Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.
• Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.
• Cool then slice and serve. Enjoy!

I surprised my family with these sweet & delicious peach and blackberry crumb bars recently and they were a big hit with all of us. The sweet peaches & tart berries were the perfect combination with the buttery crust & crumb topping and the decadent vanilla icing.

Peach and Blackberry Crumb Bars

Crust & Topping:

• 1½ cups flour
• ½ cup white sugar
• ½ tsp baking powder
• ¼ tsp salt
• ⅛ tsp cinnamon
• ½ cup cold unsalted butter, cut into cubes
• 1 small egg, beaten

Peach Filling:

• ¼ cup white sugar
• ½ tbsp cornstarch
• ⅛ tsp cinnamon
• 3 large peaches, peeled & diced  **Fairly firm peaches with no shriveled skin
• ½  cup fresh blackberries
• ½ tsp vanilla extract
• ½ tsp fresh lemon juice

Icing:

• ½ cup powdered sugar
• ¼ tsp vanilla extract or vanilla paste
• ½ tbsp milk, more or less for desired consistency

How to Make Peach and Blackberry Crumb Bars

Preheat the oven to 350 degrees. Line an 8×8 baking dish with some parchment paper, if desired. Lightly spray the baking dish and parchment with cooking spray.

Make the crust/topping, by whisking the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Cut in the butter using a pastry cutter, until the butter mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together, but is still crumbly.

Prepare the crust by firmly pressing a little more than half of the dough into the bottom of the prepared pan to make a crust.

Prepare the fruit by combining the peaches, blackberries, sugar, cornstarch, cinnamon, vanilla, and lemon juice together in a small bowl. Mix until well combined. Pour the fruit evenly on top of the crust.

Prepare the topping by pressing handfuls of the remaining crumb topping with your hands to create clumps. Scatter the clumps over the top of the peach layer leaving some fruit showing through.

Bake the crumb bars by placing them into the oven to bake for 50-55 minutes, or until lightly browned.

Cool completely then chill before cutting and icing.

To make the icing, combine the powdered sugar, vanilla, and milk until creamy and smooth. Drizzle on top of the bars right before serving.

Print

Peach and Blackberry Crumb Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• 8 x 8-inch Baking Dish

Ingredients

Crust & Topping:

• 1½ cups flour
• ½ cup white sugar
• ½ tsp baking powder
• ¼ tsp salt
• ⅛ tsp cinnamon
• ½ cup cold unsalted butter cut into cubes
• 1 small egg beaten

Peach Filling:

• ¼ cup white sugar
• ½ tbsp cornstarch
• ⅛ tsp cinnamon
• 3 large peaches peeled & diced **Fairly firm peaches with no shriveled skin
• ½ cup fresh blackberries
• ½ tsp vanilla extract or vanilla paste
• ½ tsp fresh lemon juice

Icing:

• ½ cup powdered sugar
• ¼ tsp vanilla extract or vanilla paste
• ½ tbsp milk more or less for desired consistency

Instructions

• Preheat the oven to 350 degrees. Line an 8×8 baking dish with some parchment paper, if desired. Lightly spray the baking dish and parchment with cooking spray.
• Make the crust/topping, by whisking the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Cut in the butter using a pastry cutter, until the butter mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together, but is still crumbly.
• Prepare the crust by firmly pressing a little more than half of the dough into the bottom of the prepared pan to make a crust.
• Prepare the fruit by combining the peaches, blackberries, sugar, cornstarch, cinnamon, vanilla, and lemon juice together in a small bowl. Mix until well combined. Pour the fruit evenly on top of the crust.
• Prepare the topping by pressing handfuls of the remaining crumb topping with your hands to create clumps. Scatter the clumps over the top of the peach layer leaving some fruit showing through.
• Bake the crumb bars by placing them into the oven to bake for 50-55 minutes, or until lightly browned.
• Cool completely then chill before cutting and icing.
• To make the icing, combine the powdered sugar, vanilla, and milk until creamy and smooth. Drizzle on top of the bars right before serving.

I doubt I will ever make regular Rice Krispie treats again after having one of these gooey and delicious salted brown butter Rice Krispie treats. The nutty brown butter and sea salt make these tasty treats extra special! My husband and son loved them, and my daughter said they were the best she’s ever had. This recipe is most definitely a keeper.

Salted Brown Butter Rice Krispie Treats

Ingredients:

• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 6 cups of Rice Krispies
• ¼ tsp coarse sea salt

How to Make Salted Brown Butter Rice Krispie Treats

Coat the bottom and sides of an 8-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.

In a medium saucepan, add 1 stick of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.

Remove from the heat and add the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined.

Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer.

Cool, then slice and serve. Enjoy!

Print

Salted Brown Butter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16

Author Pam - For the Love of Cooking

Equipment

• 8-inch baking dish
• Large saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 6 cups of Rice Krispies
• ¼ tsp coarse sea salt

Instructions

• Coat the bottom and sides of an 8-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.
• In a large saucepan, add 1 stick of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.
• Remove from the heat and add the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined.
• Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer.
• Cool, then slice and serve. Enjoy!