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Fluffy on the inside and crusty on the outside, this no-knead Focaccia Bread Recipe is fast and easy to make with simple pantry staples. It’s quick enough to make for a weeknight dinner! Hello, friends! As usual, there’s an ambitious list of things I want to bake this year. After considering what to start with, […] LEGGI TUTTO
This Pumpkin Biscoff Poke Cake is a delicious departure from ordinary pumpkin cake. Made with Biscoff cookie butter spread, it’s baked, cooled, and frosted in a 13×9 pan for the easiest seasonal treat.
I love traditional pumpkin recipes for fall, such as my favorite no-frills Pumpkin Bread. Or Classic Pumpkin Roll (posted to this blog 15 years ago!) That’s a dessert I’ll never, ever tire of. But I also don’t mind breaking with tradition. Exploring new flavor combinations is totally my jam, and that’s how this cake came to be. It’s based on a traditional flavor combo – pumpkin cake with cream cheese frosting – but with a Biscoff twist.
This cake is so easy to whip up in a 13×9 pan, but the real magic happens after baking. You’ll poke holes in the cake, pour in warm, melted Biscoff spread, then top it off with fluffy Biscoff cream cheese frosting. Crushed Biscoff cookies are the only decoration it needs. This cake is the answer for anyone hosting a fall feast, because it serves more than a dozen people. And it’s something that stands out from the ordinary pumpkin spice crowd.
Biscoff: The Cookie and the Spread
If you haven’t fallen in love with Biscoff yet, let me introduce you to – or initiate you into – the Biscoff fan club. Biscoff cookies originated in Belgium, where they were first created by the Lotus Bakeries company in 1932. These spiced, caramel-flavored cookies quickly became a favorite to serve alongside coffee. It wasn’t until decades later that Biscoff spread made its debut. In 2007, the spread was invented, transforming the cookie into a creamy, spreadable treat also known as ‘cookie butter’.
Dry Ingredients
First thing, in a big bowl, combine the all-purpose flour, granulated sugar, leavens, cinnamon, and salt. Whisk it together well to incorporate everything together. This also aerates the dry mixture.
Wet Ingredients
In another bowl, place 15 oz. of pumpkin puree (1 can), vegetable oil, eggs, and vanilla extract. I like using sunflower oil for its neutral, light taste. But regular vegetable oil will work just fine, too! Mix everything together well – a hand mixer works for this – and combine the wet and dry ingredients together.
Bake in a 13×9 Pan
Who doesn’t love the ease of baking in a 13×9-inch pan? Grease and flour it first. Or if you have flour-based baking spray then give it a good coating. Then pour the batter in and spread evenly. Bake for about 35 minutes at 350°F.
Poke Holes in the Cake
Cool the cake in the pan, then use a wooden spoon handle to poke holes all over the cake. Here I’m using a honey wand handle – whatever works!
Melt Biscoff Spread
Place 1 cup of Biscoff spread in a microwave-safe bowl and heat for about 1 minute at 100% power. It should be entirely melted. Stir well to remove lumps. If it’s not completely melted, heat for another 30 seconds.
Pour the melted Biscoff spread over the cake and use a spoon to push it into the holes in the cake. Refrigerate the cake while you make the frosting. This will set the melted Biscoff and make the cake easier to cover in frosting.
Biscoff – Cream Cheese Frosting
Oooh, this is good. And too easy to make! Biscoff spread, 8 oz. of cream cheese and stick of butter. Get these into a big mixing bowl and cream together until well combined and fluffy. Then, beat in a little confectioners’ sugar. Whip until light and creamy.
Spread the frosting over the cake. I used an ice cream scoop to dollop out the frosting (and you can too!). Spread it evenly first, then create swirls with the end of your spatula.
Biscoff Cookie Crumble
Add crushed Biscoff cookies around the edge of the cake. They’ll be crunchy at first, which is nice. But covered with plastic wrap or stored air-tight, the cookies will soften. Which I actually like even better!
The lightly spiced pumpkin cake and caramelly-flavor of Biscoff spread is a match made in heaven. I urge you to try this Pumpkin Biscoff Poke Cake for yourself!
I love that this cake is baked, cooled, frosted, and decorated right in the pan. It’s so easy to whip up and requires no fussy decorating. In the photo above, I tried to capture the tunnels of Biscoff created from the ‘poke’ technique. (Do you see it?) It’s so nice to get a forkful of cake with an extra bite of cookie butter in it. This cake generously serves about a dozen people or more, which is perfect for a dinner crowd.
In the words of my mom via text message: “The pumpkin Biscoff cake is awesome!” I hope you love this cake as much as we do!
Related recipe: Pumpkin Cream Cheese Bundt Cake
Pumpkin Biscoff Poke Cake
Heather Baird
This cake is so easy to make, feeds a crowd, and takes an ordinary pumpkin cake to the next level with melted Biscoff spread and a rich cream cheese frosting. Crushed Biscoff cookies around the edges add an extra layer of flavor. Biscoff spread comes in two varieties: creamy and crunchy. Be sure to use creamy for this recipe. The 25.4 oz. family size jar will provide the 2 cups of Biscoff spread you’ll need, with a little leftover for snacking on.
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Prep Time 15 minutes minsCook Time 35 minutes mins1 hour hands off, cooling resting time 1 hour hrTotal Time 1 hour hr 50 minutes mins
Course DessertCuisine American
Servings 12
Equipment13×9 inch cake panor glass Pyrex baking dish
Ingredients US CustomaryMetric Pumpkin cake2 cups all-purpose flour1 1/2 cups granulated sugar2 teaspoons baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon fine grain sea salt15 oz. pumpkin puree 1 can1 cup sunflower oil or vegetable oil3 large eggs at room temperature1 teaspoon vanilla extract1 cup creamy Biscoff spreadBiscoff cream cheese frosting1 cup creamy Biscoff spread at room temperature8 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar10 whole Biscoff cookies coarsely crumbled
Instructions Pumpkin cakePreheat the oven to 350°F. Grease and flour a 13×9 inch baking pan.In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk well to combine.In separate mixing bowl, combine the pumpkin, oil, eggs, and vanilla. Mix well with an electric mixer until the ingredients are well incorporated.Add the wet ingredients to the dry and mix on low speed until well combined. Use a rubber spatula to turn over the batter to make sure there are no hidden pockets of flour. Mix again briefly.Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean.Allow the cake to cool for about 10 minutes in the pan. Use the handle of a wooden spoon to poke holes all over the top of the cake.Place the 1 cup of Biscoff spread in a microwave-safe bowl and heat in 30 second intervals at 100% power until melted and smooth (about 1 minute to 1 minute 30 seconds total).Pour the melted Biscoff over the top of the cake and use a spoon to smooth it into the holes in the cake. Refrigerate the cake while you make the frosting.Biscoff cream cheese frostingPlace the Biscoff spread, cream cheese, and butter in the bowl of an electric mixer. Beat on medium-high speed until light and creamy. Add the confectioners’ sugar. Beat until well incorporated on low speed.Once the sugar is incorporated, beat on high speed until fluffy and billowy. Dollop the frosting on top of the cake and spread evenly. Use the end of an offset spatula to create swirls in the frosting.Immediately sprinkle the edges with the coarsely crumbled Biscoff cookie pieces.Refrigerate leftovers. Bring cake to room temperature before serving for best flavor and texture.
NotesWhat to expect: This moist pumpkin cake has tunnels of Biscoff spread throughout the sponge. Fluffy Biscoff-cream cheese frosting is light and billowy, with a creamy cookie butter flavor. Biscoff cookies are the décor around the edges of the cake; they’ll be crunchy at first, but over time in storage they will soften up – which is also really nice!
Pumpkin Puree – Canned pumpkin and pumpkin puree are the same thing – one 15 oz. can will do the trick for this recipe. Or, you can always roast and puree your own pumpkin if you like. Weigh out 15 oz. on a scale, or measure out a scant 2 cups (about 1 7/8 cups to be exact).
Sources: If you can’t find Biscoff spread locally, you can always purchase some online. You can also use other brands of cookie butter, such as Speculoos, but the flavor will be slightly different.
Keyword 13×9 cake, Biscoff cream cheese frosting, Biscoff spread, cream cheese frosting, easy pumpkin cake, Fall cake, poke cake, Pumpkin Biscoff Poke Cake, pumpkin sheet cake, thanksgiving cake
You may also enjoy: LEGGI TUTTO
If you’re looking for an easy summertime dessert, Ice Cream Sandwich Sheet Cake is it! Assembled with purchased ice cream sandwiches and all your favorite ready-made ice cream toppings.
I love to bake sweet things for every season, but summer? Not my fave. However, I love all things ice cream. Which is summer’s unofficial dessert (second only to Strawberry Shortcake). It’s easy to get excited about making something delicious, cold, and creamy to enjoy in this sweltering summer heat.
I decided to whip up an easy ice cream cake with no baking required. It’s not my first ice cream sandwich cake, (see the first one here) but it is the most decadent. It’s layered in a 13×9-inch dish (easy!) and loaded up ice cream sundae-style with strawberry and caramel toppings. Along with hot fudge, nuts, and plenty of sprinkles, of course. I think it would be absolutely perfect to serve at a kid’s birthday party – or even a pool party! This cake is a sugar rush, so any event that kids expend lots of energy running, swimming, or playing.
Make the Whipped Cream
Whip up a big bowl of heavy cream to stiff peaks. Don’t be tempted to sweeten it! It’s already a little sweet, plus the ice cream toppings will bring plenty more sweetness to the party.
Ice Cream Sandwiches
Purchase 2 boxes (or 20) of your favorite rectangular ice cream sandwiches. I used Neapolitan-filled, which gives this cake all the flavors of an ice cream sundae. Unwrap them and layer 8 whole sandwiches in the bottom of a 13×9-inch pan. Trim two of the sandwiches and fit them into the empty space to completely fill the pan.
Layer Up!
Next, spread on a layer of whipped cream, then add the strawberry topping. Try to drizzle it evenly over the cream. Don’t worry too much about spreading it out. I just left the drizzle as-is.
More Layers
Place more ice cream sandwiches over the strawberry layer. Trim 2 sandwiches as before and fill in the blanks. Next, drizzle over the caramel ice cream topping. Again, try to do this as evenly as possible.
All-Important Hot Fudge
Add another layer of whipped cream over the caramel layer, carefully spreading it to the top edges of the pan.
Warm a jar of hot fudge sauce in the microwave until it loosens considerably. Stir it well and let it cool slightly. Then, drizzle it over the whipped cream. Or, do as I do. Transfer it to a piping bag and drizzle it on in zigzag patterns.
Even More Toppings!
Sprinkle toasted chopped nuts over the hot fudge. To shortcut the work of chopping nuts, you can find some, ready to sprinkle, right in the ice cream toppings aisle (I used Fisher Nut Topping).
Use a standard size ice cream scoop to dollop whipped cream on top of the cake. It looks like scoops of vanilla ice cream, doesn’t it? Too cute!
Don’t Forget the Sprinkles!
Add maraschino cherries to each mound of whipped cream. And follow up with colorful confetti sprinkles. You could also use ice cream sprinkles found in the ice cream toppings section of the grocery store. These sprinkles won’t bleed or melt. Although pretty, rainbow nonpareils will bleed color with moisture. So avoid them this time.
This is one delicious, ooey-gooey ice cream sandwich sheet cake! I tried my best to get a good cross section picture of the cake, but I’m a bit slow when it comes to photography. So it looks a bit melty.
I’ve said it before – summer – especially in the south – makes me feel lazy in my bones. No wonder southerners have been observed to move slower, talk slower, and generally take our time. Spend an August here. Then you’ll know why. 😊 Desserts like these will always have a place on my menu. Because there’s not a lot of work to do, just some assembly required. It can be made ahead and stored in the freezer until you’re ready to serve.
Related Recipe: Easy Ice Cream Sandwich Cake
Ice Cream Sandwich Sheet Cake (13×9)
Heather Baird
The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13×9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You’ll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.
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Prep Time 25 minutes mins2 hours freeze time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins
Course DessertCuisine American
Servings 16
Equipment13×9 inch baking dish with deep sidesIce cream scooppiping bag or zip-top bag
Ingredients 3 1/2 cups heavy cream20 whole ice cream sandwiches unwrapped11.75 oz. strawberry ice cream topping 1 jar12.25 oz. caramel ice cream topping 1 jar11.75 oz. hot fudge ice cream topping 1 jar1/2 cup chopped mixed nuts8 maraschino cherries patted dry1/2 cup confetti sprinkles or other ice cream sprinkles
Instructions Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.Layer 8 whole ice cream sandwiches in the bottom of a 13×9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
NotesWhat to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
Pan Size: Some 13×9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches.
Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).
Keyword 13×9 sheet cake, caramel ice cream topping, coconut whipped cream, heavy cream, hot fudge topping, ice cream cake, ice cream sandwich cake, ice cream sandwiches, ice cream sundae cake, july fourth recipe, no bake dessert, strawberry ice cream topping, summer recipe
You may also enjoy: LEGGI TUTTO
Pina Colada Poke Cake is the perfect Memorial Day dessert, or serve it at any summertime potluck or picnic. With flavors of coconut, pineapple, lime, and rum, it’s refreshing chilled and serves a crowd!
Here it is! My go-to dessert for Summer 2024. It’s a refreshing chilled confection that tastes like a tropical vacation. It is uncomplicated, baked in a 13×9-inch pan from which you’ll also serve it. Poke cakes are all about perforating the cake all over with a fork, then adding a flavorful soaking syrup that keeps the sponge moist and delicious. This cake’s syrup is a sweet coconut-lime drench, with a touch of rum flavor (extract or the real thing – you choose!). Just as the title implies, it is inspired by the classic piña colada cocktail.
Make the Pineapple Cake Batter
First, whisk together flour, leaven, and salt in mixing bowl. Then, combine some eggs, sugar, vanilla, and oil in the bowl of an electric mixer. Alternate the flour mixture with a 20 oz. can of crushed pineapple (in its own juice), until a consistent batter forms.
If you’re a studied cake baker, then you already know how moist oil-based cakes can be. And with the addition of crushed pineapple? This is one moist and tender cake!
Pay Attention to the Bake Times
Bake this cake for 45 minutes, then tent the cake with foil. This helps the cake bake through without over-browning the top. Bake 10-15 minutes longer, or until a toothpick tester comes out clean.
Tip: Spritz the foil with a little cooking spray in case it touches the top of the cake. My foil tent sagged onto the cake’s surface and pulled a little of the browned top away when I removed it (see following image). Not that it matters, because it does get covered up. But if you have perfectionist tendencies, you’ll be happier with the end result.
Poke Holes in the Baked Cake
Use a fork or the handle of a wooden spoon to poke holes all over the warm cake. The fork is my preference, as it perforates the cake’s crumb all over, and helps every single square inch soak up some delicious coconut-lime syrup. Now. About that syrup.
Put the Lime in the Coconut
It’s SO flavorful and delicious! And this is thanks to Cream of Coconut, a product specifically for Pina Colada cocktails and wet cakes such as this one. I used and recommend Coco Lopez brand. It is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut!
Combine the cream of coconut, the juice of one lime, and rum extract (or rum) in a bowl. Whisk together until well combined and then slowly spoon or pour the mixture over the warm cake.
Make the Coconut Pudding Layer
In a large mixing bowl, beat together vanilla instant pudding mix, heavy cream, and coconut extract. Whip until well combined and thickened. The mixture may look slightly grainy – this is normal.
This creates a thick, billowy topping for the cake. Get it on there immediately, as the starch in the pudding mix will begin to firm quickly. Spread evenly with a rubber spatula.
Follow up with some sweetened whipped cream. Which is just heavy cream, confectioners’ sugar, and vanilla extract. Spread it evenly over the coconut pudding topping. Refrigerate until the pudding and whipped cream are set, at least 2 hours. All those layers of tropical flavor? Just, wonderful!
Make it Pretty
Add some maraschino cherries with stems, coconut chips (or flake coconut) and some fresh lime slices before serving. The cake can be made a few days ahead of time and stored in the refrigerator without the garnishes. Or, if you must decorate the cake ahead of time, add only the cherries and coconut. The lime slices will weep juices and the rinds will dry out, so add them just before serving.
This Pina Colada Poke Cake just screams summertime! I love how simple it is to bake up and assemble in a 13×9 inch dish. Everyone that tastes it loves it – and it makes a big cake! So if you have a summer family reunion or potluck, this may serve you (and your guests) well.
Related recipe: Pina Colada Cupcakes
Pina Colada Poke Cake
Heather Baird
The flavors of pineapple, coconut, lime, and rum all come together in this chilled sheet cake. Pineapple cake is soaked with sweet coconut-lime syrup with just a touch of rum. It’s layered with coconut pudding and sweetened whipped cream. Cream of Coconut, such as Coco Lopez brand, is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut! You can most often find it in the cocktail mixers aisle at the grocery store.As written, this cake does not have alcohol. If you prefer real rum in the soaking syrup, replace the rum extract with 2 tablespoons of rum.
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Prep Time 30 minutes minsCook Time 55 minutes mins2 hours chill time 2 hours hrsTotal Time 3 hours hrs 25 minutes mins
Course DessertCuisine American
Servings 12
Equipment13×9 baking dishColorful cocktail umbrella picks (1-2)
Ingredients US CustomaryMetric Pineapple CakeNonstick cooking spray for the baking dish3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon fine grain salt2 cups granulated sugar3 large eggs2 teaspoons vanilla extract1 cup vegetable oil I like sunflower oil20 oz. crushed canned pineapple in juice 1 large canCoconut Soaking Syrup15 oz. cream of coconut 1 can such as Coco Lopez3 tablespoons fresh lime juice from 1 lime1 teaspoon rum extractCoconut Pudding Layer3.4 oz. vanilla instant pudding mix 1 small box1 1/2 cups heavy cream2 teaspoons coconut extractWhipped Cream Layer and Garnishes1 1/2 cups heavy cream1/3 cup confectioners’ sugar1 teaspoon vanilla extract10 maraschino cherries with stems patted dry1/3 cup thick cut coconut chips or sweetened flake coconut toasted6 lime slices optional
Instructions Pineapple CakePreheat the oven to 350F. Lightly spray a 13×9 baking dish with nonstick cooking sprayIn a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In the bowl of an electric mixer fitted with the whisk attachment, add the sugar, eggs, vanilla extract, and oil. Mix well to combine.Add the flour mixture to the egg mixture in 3 additions, alternating with the canned pineapple in juice. Scrape down the sides and bottom of the bowl and mix again briefly until well combined. Transfer the batter to the prepared pan.Bake the cake for 35-40 minutes, until well browned on top but not yet set in the middle.Tent the cake with a large piece of aluminum foil to prevent over-browning, the bake again for 15 additional minutes, until the cake tests done with a toothpick inserted near the center.Remove the cake from the oven and remove the foil. Poke holes all over the cake using the tines of a fork. Let cool until warm, about 20 minutes.Coconut Soaking SyrupPlace the cream of coconut in a large bowl. If it has separated in the can, stir it together until consistently creamy (a few lumps are okay, or see notes for removing lumps).Add the lime juice and rum extract. Whisk together until well combined.Spoon or pour the syrup over the warm cake slowly, so that the syrup penetrates into the perforations. Set aside.Coconut Pudding LayerIn the large bowl of an electric mixer (I used a hand mixer) add the dry pudding mix and the heavy cream. Beat on low speed until combined, then increase the speed to whip the mixture to soft peaks. Add the coconut extract. Beat again until thick and billowy. (Mixture may appear slightly grainy – this is normal).Immediately scoop the pudding onto the cake and spread evenly. Refrigerate while you prepare the whipped cream topping.Whipped Cream Topping and GarnishesPlace the whipped cream in the large bowl of an electric mixer (again, I used a hand mixer for this). Whip until slightly thickened. Sprinkle in the confectioners’ sugar as you mix. Add the vanilla extract and beat until stiff peaks form.Dollop the whipped cream over the coconut pudding layer and spread evenly, leaving about 1/2 inch of the coconut pudding layer showing around the edges. Chill the cake in the refrigerator until ready to serve.Before serving, add the maraschino cherries and coconut. Arrange the lime slices on top, if using.Add a fun drink umbrella to complete the theme! Serve during warm weather months for picnics and potlucks – or anytime you crave a tropical treat.
NotesWhat to Expect: This is a moist, tropical-tasting cake that is twice topped with cold creamy coconut pudding and whipped cream. It tastes fantastic chilled and improves upon refrigeration, so it can be made a couple of days ahead of serving. It has 13×9 pan simplicity and feeds a crowd!
Get the Right Pineapple: Be sure to get the canned crushed pineapple in its own juice, and not in heavy syrup.
Get the Right Coconut: Also, a second reminder to get the right canned coconut product. The Cream of Coconut product is often found in the beverage aisle at the grocery store near the cocktail mixers. It is sweet and syrupy.
Separated Cream of Coconut: Upon opening the can, it may be separated, which is normal separation of fat solids from liquid. Just stir it together before using in this recipe. You may also microwave it for 30 seconds to 1 minute to melt any lumps of fat back into the liquid
Keyword 13×9 cake, butter rum extract, Coco Lopez, coconut whipped cream, cream of coconut, crushed pineapple, fresh lime juice, instant pudding mix, July Fourth desserts, lime slices, maraschino cherries, Memorial Day dessert, pina colada cake, poke cake, summer cake, tropical cake
You may also enjoy: LEGGI TUTTO
Magic Granola Cookie Bars are made with your favorite ready-made granola. Just five ingredients makes them an easy, quick fix!
Leave it to me to take something healthy like granola, and make it a little naughty. Magic Granola Cookie Bars are inspired by Magic Cookie Bars (also called 7 Layer Bars, or Hello Dollies). Heard of them? The recipe was published in the 60’s, and home bakers have been making them ever since. A big part of the recipe’s appeal is how easy it is. And also how deliciously chewy-gooey the bars are.
The inspiration recipe uses 7 layers of ingredients, that includes mix-ins like baking chips, coconut, and nuts. The most important ingredient of them all? A can of sweetened condensed milk. It holds everything together, and creates the most craveable soft, chewy texture. I wondered if a granola mix could be used in place of all those mix-ins. Because a bag of granola already has a lot of things in it – nuts, dried fruit, chocolate chips. (Depending on the variety you use.) I just had to try it, and I’m so glad I did!
Use Your Favorite Granola
Start with a box or a bag of your favorite loose granola or granola clusters. You could also use homemade granola if you have some on hand. You’ll need 3 cups, so if you’re purchasing it, get the ‘family size’ container. If you use clusters, break them up with your hands. Or, pound the bag with a rolling pin to break up the clusters before measuring. I used dark chocolate chip sea salt granola clusters, which made the baked bars taste like the best oatmeal chocolate chip cookie bar, ever!’
Next, you’ll need graham cracker crumbs and butter for the cookie base, and a can of sweetened condensed milk. I also included sweetened flake coconut. This can be optional, but it’s very tasty!
Make the Crust
Mix up the graham cracker crumbs and melted butter in a bowl and pour it into a greased 13×9 inch baking pan. Tamp the crumbs down evenly using the flat bottom of a measuring cup or glass.
Then, pour the sweetened condensed milk – directly from the can – onto the crust. Really easy so far, right? Right.
Layer on the Granola
Here’s the fun part. Because anything goes! Sprinkle on your favorite granola blend. You’ll need 3 cups. Opt for granola with simple ingredients (no corn syrup).
Layer on the Coconut
I used sweetened flake coconut but unsweet flake coconut will work also. This ingredient can be optional, but it adds another toasty layer of flavor.
Bake until Golden Brown
Place the pan in a preheated 350°F oven and bake for 25 minutes. Prepared granola has already been baked once. So it’s important to tent the bars with foil halfway through baking so it doesn’t overbrown.
Just out of the oven, and while the pan is still hot, toss on a handful of chocolate chips. I mean, if you’re feeling extra. (I usually am!)
Cool and Cut
Let the bars stand in the pan until cool. You can serve them directly from the pan, or turn them out as I did. However, if you plan to remove them from the pan, line it first with aluminum foil that overhangs the sides. You’ll have an easier time removing it than I did.
These bars are deliciously soft and gooey in the middle, with chewy edges. The chocolate chip granola mix I used made these bars taste like the best oat bars I’ve ever made!
So, did I manage to reduce the ingredients? Yes. If you don’t use the optional coconut, the whole pan uses just 4 ingredients. But I think the coconut really adds something. So, it’s worth trying!
The possibilities are endless with all the granola mixes on the market now. I think I’ll use my favorite cranberry-almond with flaxseed for my next attempt. Seeds, nuts, dried fruits, coconut, chocolate chips all do well in this recipe. There is one caveat: avoid granola mixes that include freeze dried fruit, such as strawberry and apple slices. They don’t hydrate to a nice texture, and the pieces near the top tend to burn.
This recipe is a quick bake for weeknights, or even busy weekends. There’s big payoff with little effort – *chef’s kiss!
Related Recipe: Healthy Homemade Granola
Magic Granola Cookie Bars (5 Ingredients!)
Heather Baird
Half cookie bar, half granola bar, 100% delicious! These bars start with your favorite ready-made granola mix. Choose oat-based granolas that have additions like peanuts, almonds, flaxseeds, quinoa, craisins, raisins, dried fruit, and chocolate chips. Avoid granola mixes that contain freeze-dried fruits such as strawberries and apples – the baked texture is tough and strange, and they tend to burn.Use loose cereal-type granola or clusters. If you use clusters, break them up by hand or pound the bag with a rolling pin to break them up before measuring.Remember that ready-made granola has been baked once already. Tent the pan with aluminum foil halfway through baking to prevent the top from overbrowning.
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Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins
Course DessertCuisine American
Servings 24
Equipment9×13 inch panaluminum foil
Ingredients US CustomaryMetric 1 1/2 cups graham cracker crumbs about 12 sheets crushed fine1/2 cup unsalted butter melted14 oz. sweetened condensed milk 1 can3 cups oat granola any variety with nuts, raisins, chips, etc.1/2 cup sweetened flake coconut optional
Instructions Preheat the oven to 350°F. Line a 13×9 inch baking pan with aluminum foil so that it overhangs two long edges of the pan. Spray the foil with cooking spray.In a large mixing bowl, combine the graham cracker crumbs and melted butter. Stir until well combined, or until the mixture has the appearance of wet sand. Pour the crumbs into the prepared pan; spread evenly and tamp it down with the bottom of a flat measuring cup, or the palms of your hands.Pour the sweetened condensed milk evenly over the crust. Scrape out the can with a rubber spatula to get every last bit out of the can.Sprinkle the oat granola over the sweetened condensed milk in an even layer. Use a rubber spatula to press the granola down into the milk layer.Sprinkle the coconut evenly over the granola.Bake for 25 minutes, tenting the pan with foil halfway through bake time to prevent overbrowning.Cool completely in the pan. You can serve the bars directly from the pan, or after the bars have cooled completely, lift up by the edges of the foil to remove from the pan. Then, cut into 24 pieces.Store the bars in an airtight container.
NotesWhat to expect: These are the oat version of magic cookie bars. They have soft chewy texture with extra chewy caramelized edges.
Optional? You decide: Sweetened flake coconut can be an optional ingredient, but it gives the bars a nice texture reminiscent of the original magic cookie bars.
Endlessly variable: honey-oat, cranberry-almond, peanut butter-flaxseed, dark chocolate-pecan.. There are hundreds of oat granola mixes out there to try, so have fun experimenting with different flavors!
Keyword chocolate chips, graham cracker crumbs, granola mix, homemade granola bars, magic cookie bars, oat granola, sweetened condensed milk, unsalted butter
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These Pumpkin Snickerdoodle Bars are a delightful dessert mashup of the classic cookie and pumpkin spice bars. Baked in a 13×9 pan, this recipe makes plenty for sharing!
This Pumpkin Snickerdoodle Bar recipe is a fusion of everything I love about fall baking. It takes the classic snickerdoodle cookie, famous for its cinnamon-sugar goodness, and turns it into a quick(er) baking project with an autumn makeover. Pumpkin puree in the batter gives the bars a beautiful golden interior. Pumpkin spice added to crunchy cinnamon-sugar topping adds an extra layer of warmth and flavor. A batch comes together quickly and is baked in a 13×9 inch pan, which means there will be plenty to go around!
Make the pumpkin batter.
This is such an easy batter to whip up. Start with an entire cup of melted butter, both white and brown sugars, pumpkin puree, eggs, and vanilla extract. Add ground cinnamon and pumpkin spice and blend well. Add in a little fine grain salt to balance out the flavors.
Mix in the flour and leaven.
Next, add flour, cream of tartar, and baking powder. Mix it all up just until the batter is consistent. (I’m not even sure step photos were necessary for this, because it’s SUCH a simple recipe!)
The finished batter should be fairly thick. I used a hand mixer, but you could easily mix this together by hand with just a spatula.
Top with sugar and spice mixture.
The cinnamon-sugar and pumpkin spice mixture is crucial to the snickerdoodle appeal of this dessert. It creates that wonderful crunchy top. Cover the entire surface with the mixture – it will seem like too much sugar, but it bakes up just right.
You can serve these directly from the baking pan, or plate them if you’re having a special dinner.
These Pumpkin Snickerdoodle Bars are cakey inside, but deserve to be called bars because of their tight crumb. The interior is soft and the cinnamon-sugar crunch on top is so addictive! Serve them warm with coffee for an afternoon pick-me-up. They keep well stored in an airtight container.
Related recipe: Pecan Praline Pumpkin Torte
Pumpkin Snickerdoodle Bars
Heather Baird
This is a quick baking project, easily made in about an hour from start to finish. A plateful makes a wonderful edible gift or just a sweet indulgence for yourself. They’re easy to make, absolutely delicious, and they capture the essence of fall in every bite.
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Prep Time 10 minutes minsCook Time 23 minutes minscooling time 30 minutes 30 minutes minsTotal Time 1 hour hr 3 minutes mins
Course DessertCuisine American
Servings 18 bars
Equipment13×9 inch baking pan
Ingredients Cinnamon-spice sugar coating5 tablespoons granulated sugar2 teaspoon ground cinnamon1 teaspoon pumpkin pie spicePumpkin snickerdoodle batter1 cup unsalted butter melted and slightly cooled1 cup granulated sugar1 cup light brown sugar packed2 large eggs1 tablespoon vanilla extract1/2 teaspoon fine grain sea salt or other fine grain salt1/2 cup canned pumpkin puree1/2 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spice2 1/2 cups all-purpose flour1 1/2 teaspoons cream of tartar1 teaspoon baking powder
Instructions Cinnamon-spice sugar coatingCombine the sugar, cinnamon, and pumpkin pie spice in a small bowl.Whisk until the ingredients are well combined; set aside.BatterPreheat the oven to 350°F.Coat a 13×9 inch baking pan with flour-based baking spray, or mist it with cooking spray and line it with parchment paper that overhangs two sides of the pan. Lightly coat the paper with cooking spray.Place the melted butter in a large mixing bowl. Add the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Mix together using a hand mixer on low speed or a whisk.Add the pumpkin, cinnamon, and pumpkin pie spice. Mix again until well blended.Next, add the flour, cream of tartar, and baking powder. Mix until well combined, about 1 minute.Pour the batter into the prepared pan and spread evenly. Top with all of the cinnamon-spice sugar mixture. Use a spatula or your hand to lightly tamp the sugar down.Bake for 20-23 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. The sugar coating will create a crunchy crust, along with some loose granules shifting around on top when the pan is moved. This is normal.Cool in the pan 30 minutes to serve warm, or cool completely for about 1 hour. Serve bars from the pan or transfer squares to a platter (try to keep as much loose sugar on the bars as possible). If using the parchment liner, lift the entire sheet of pumpkin bars from the pan using the overhanging parchment, then cut into squares.Serve slices warm or at room temperature. Squares reheat well in the microwave for 20 seconds. Store the bars in an airtight container at room temperature for up to 3 days.
NotesThese bars can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Keyword bar recipes, brown sugar, canned pumpkin, canned pumpkin puree, fall desserts, pumpkin pie spice, pumpkin snickerdoodle bars
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Whether you’re craving a comforting fall morning breakfast or a sweet indulgence for dessert, these Apple Sticky Buns have got you covered.
While we often associate certain ingredients and recipes with specific seasons – such as pumpkin spice for fall and eggnog for winter – some are so delicious that they deserve a place on our tables all year round. Like these Apple Sticky Buns – a warm, sweet yeast pastry that combines tart Granny Smith apples, crunchy pecans, and warm spices.
Are they perfect right now for fall’s apple harvest? Yes, absolutely! Would I make them for a spring brunch? Also yes! I’m such a fan of this recipe, I plan to revisit it throughout the year. And since it can be prepped ahead and baked fresh the next day, it’s destined for our next family brunch.
Start with sweet yeast dough.
I made this on a stand mixer, but you could knead it by hand if you don’t have one. It’s pretty much your basic sweet dough recipe made with quick rising (instant) yeast. Knead the dough 7-10 minutes, either by hand or by mixer fitted with the dough hook. Place the dough in a greased bowl and cover. Let it rise in a warm place until doubled.
Shred some apples.
Meanwhile, break down the apples. You’ll need 4 cups, which is about 6 medium or 8 small Granny Smith apples. You can shred them on a box grater, or, like me, you can use the matchstick blade on your mandolin. You don’t even have to remove their skins – the apple peels will cook down well and the pieces are so small you won’t notice they’re there.
Make the glaze.
The secret in the ‘sticky’ sauce, which brings even more apple flavor, is apple juice. Combined with brown sugar, it imparts a caramel apple flavor. Put it in a pot and boil until thickened and a little syrupy. Then add another layer of flavor: butter. It’s heaven I tell ya! This sticky bun glaze uses no corn syrup, which is the usual ingredient that makes sticky buns ‘sticky’. Now, I’m not a purist. I don’t mind a little corn syrup in a recipe, but it’s nice when you can get good results without it.
Reserve 3 tablespoons of the glaze mixture in a small condiment cup; cover and set aside. Then pour the rest of the glaze into a lined 13×9 baking pan and sprinkle with pecans. Set aside while you make the filling and assemble the buns.
Prep the apple filling.
Remember those 3 tablespoons of reserved glaze? It goes in the filling, too! So much good stuff in here – apple butter, cinnamon, ginger… Stir it all together until completely mixed. I used my mom’s homemade apple butter in this recipe and it was out of this world delish. No worries if you don’t have homemade – there are several good brands that are ready-made (Smucker’s Cracker Barrel).
Assemble the apple sticky buns.
Gently knock down the risen yeast dough and roll it to an approximate 16×12-inch rectangle on a lightly floured surface. Cover the dough with the apple butter mixture, grated apples, and pecans. Leave a small border around the edges so it’s easy to roll up.
Roll the dough up from a long end, jelly roll style. I always have a little bit of dough that isn’t completely filled on both ends so I very conservatively trim both ends of the roll – and you can too. If you do this you’ll still have plenty enough to cut out all the buns.
Cut the roll into 12 even slices and lay the slices on top of the sauce/pecan mixture in the pan. We’re almost there!
Allow the buns to rise until puffy and nearly filling the pan. Look how pretty! (Can unbaked sticky buns be pretty? I think so.)
Bake them until golden brown on top, then turn them out onto a baking sheet or tray with a lip that is larger than 13×9. Definitely use a pan with an rim, edge, or a lip to catch any of the sticky sauce that runs off the pastry when it’s turned out.
Once out of the oven, these Apple Sticky Buns are best enjoyed fresh and warm. The aroma alone will draw you in! I couldn’t resist sprinkling a pinch of Maldon flake salt on top of the sticky buns. It’s not mentioned in the recipe, but if you have some on hand you should try it!
Serve these for a special breakfast or cap off the evening with a satisfying dessert. Believe it or not – these sticky buns aren’t overly sweet! Which makes them a versatile choice for any time of day.
Related recipe: Giant Sticky Bun
Apple Sticky Buns
Heather Baird
These Apple Sticky Buns are a delectable treat that’s perfect for breakfast, brunch, or dessert. Made with sweet yeast dough, spiced apple butter, grated apples, pecans, and a mouthwatering apple-brown sugar sticky glaze, they’re a guaranteed crowd-pleaser. The best part? You can prep these the day before and bake them fresh right before serving, making them a convenient option for any meal. See recipe notes for make-ahead instructions.
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Prep Time 1 hour hrCook Time 30 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 30 minutes mins
Course Bread, Breakfast, Brunch, DessertCuisine American
Servings 12
EquipmentRolling Pin13×9 inch baking panparchment paperserrated knife
Ingredients US CustomaryMetric Yeast dough3 cups all-purpose flour1/4 cup granulated sugar2 1/2 teaspoons instant yeast1/2 teaspoon fine grain sea salt3 tablespoons unsalted butter2/3 cup whole milk1 whole eggGlaze3/4 cup apple juice1 cup light brown sugar packed1/4 cup unsalted butter1 cup chopped pecansFilling1 cup apple butter commercially prepared or homemade1 tablespoon cinnamon2 teaspoons ground ginger4 cups unpeeled grated apple about 6 medium Granny Smith1 cup chopped pecans
Instructions Yeast doughIn the bowl of an electric mixer, whisk together the flour, sugar, yeast and salt. Fit the mixer with the paddle attachment.Place the butter and milk in a small saucepan and cook until the butter melts over medium-high heat. Let cool to 110°F to 115°F. Pour the butter and milk mixture into the flour mixture. Add the egg. Stir together on the lowest speed until a ragged dough forms. Switch to the dough hook attachment and knead until elastic dough forms, about 7 minutes.Place the dough in a greased bowl and turn over to coat all sides of the dough. Spray a piece of plastic wrap with cooking spray and cover the bowl. Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours, more or less depending on your room temperature.GlazeLine a 13×9 inch baking pan with parchment paper.Place the apple juice and brown sugar in a small nonstick saucepan and bring to a boil. Cook until thickened and a little syrupy, about 6 minutes. Add the butter and stir until melted. Remove the saucepan from the heat. Remove three tablespoons of the sauce to a small condiment cup. Pour the rest of the sauce into the lined baking sheet. Sprinkle the sauce with the chopped pecans.FillingIn a medium bowl, stir together the apple butter, cinnamon and ginger.Stir in the reserved 3 tablespoons of sauce.AssemblyGently deflate the yeast dough and turn it out onto a lightly floured surface. Roll the dough out to an approximate 16×12-inch rectangle.Spread the apple butter mixture evenly over the dough leaving about a 1/2 inch plain border around the edge. Top with the shredded apples and then the chopped pecans. Beginning with the long edge closest to you, roll the dough up tightly, jelly roll style. Pinch seams closed to seal. With a serrated knife conservatively trim away any unfilled overlapping dough, (usually 1/2 to 1 inch of dough) on each end of the roll.Again, using the serrated knife, cut the roll into 12 even buns. Place them on top of the sauce/pecan mixture in the prepared pan. Cover the buns with plastic wrap and let rise until doubled, about 1 hour.Meanwhile, preheat the oven to 350°F.Bake the buns until puffed and golden about 30-35 minutes. They should sound hollow when gently tapped. Let the buns cool in the pan 5 minutes.On a large baking sheet or serving tray with a rim, invert the buns onto the serving platter; peel away the parchment paper.Serve the buns warm. They have the best flavor and texture the same day they’re made. See recipe notes for make ahead instructions.
NotesMake ahead: Prepare the recipe up to the second rise (buns double in the pan). Skip this final rise and cover the buns. Refrigerate overnight. The next day, allow the buns to come to room temperature. Then let the buns rise 1 to 1 1/2 hours before baking.
Apples: Use a dry apple that’s good for baking, such as Granny Smith. You can prep them ahead of time by grating them on a box grater or a mandolin fitted with the matchstick cutter. Toss the shredded with 1 tablespoon of lemon juice to prevent browning over time. Place in a bowl and store in the refrigerator until ready to use.
Source: This recipe was adapted from Canadian Living.
Keyword apple butter, apple sticky buns, fall brunch, fall dessert recipe, granny smith apples, instant yeast, sweet yeast dough
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This Old Fashioned Peanut Butter Cake is a true southern favorite. Moist and flavorful, it’s topped with rich peanut butter glaze.
I served this cake at our Mother’s Day brunch this year. After the first bite, my mom immediately wanted to know where I got the recipe. It was familiar. No wonder – it’s one of those southern mainstays that makes the rounds in community and church cookbooks. I found it in the latter, although I had never heard of – or attended – the church that produced it. Someone must have gifted the book to me long ago.
The cake is loaded with peanut butter flavor but it’s not overwhelming. Yes – it’s rich. However, lighter than you might expect. My mother-in-law, who has food allergies was tempted enough to have just one bite. Her mother used to make this cake. When she tasted it and closed her eyes, I could see the flavor was a fond memory.
Peanut butter cake batter.
To get started, all of the dry ingredients go into a big bowl, including the sugar. In baking, sugar is considered a wet ingredient because it liquifies in the oven, but – we’ll call it dry here, just this once. Whisk everything together and set aside.
Next, put a whole cup of butter, water, and just 1/4 cup of creamy peanut butter into a saucepan. Stir and bring the mixture to a boil on the stove top. When the mixture boils, pour it into the flour mixture and combine it using a hand mixer. Low speed works best. Mix it until just combined and set aside.
Mix together egg, buttermilk, and vanilla extract in a large measuring cup, and then add it to the peanut butter batter. Beat until everything is well combined and consistent. The batter will be a little viscous and syrupy.
Bake until golden.
Pour the cake batter into a greased 13×9 inch pan and bake for 30-35 minutes. My cake took about 35 minutes. But you’ll know it’s done when the exterior is deep brown and a toothpick tester inserted near the center comes out clean.
Peanut butter fudge glaze.
Cool the cake for about 10 minutes before adding the glaze. And. Oh my goodness gracious. The glaze really tastes like peanut butter fudge. To make it, boil butter, peanut butter, and milk, on stove top. Then removed to cool slightly. Beat in powdered sugar and vanilla extract.
Because both cake and glaze are warm, the glaze spreads into a thin even layer on the cake. It’s the perfect amount of sweet.
Add some toppings – or don’t!
I served this cake without any extra toppings the first time I made it, but for this blog post I added some crushed peanut butter cookies (Nutter Butters). And a few honey roasted peanuts. It’s good both ways! If you decide to add some toppings, be sure to get those on there as soon as the glaze is poured because it sets up quickly!
It’s hard to believe this cake has only 1/4 cup of creamy peanut butter in the cake batter, and another 1/4 cup in the frosting. Yep, just 1/2 cup total peanut butter in the whole cake. This amount imparts bold flavor without making the cake heavy or too thick. It’s just so good, and it stays moist for days at room temperature. My husband’s favorite way to eat it is heated in the microwave and topped with vanilla ice cream. Which I had to try for myself, and I must say – it is really nice.
Related recipe: Peanut Butter Pie
Old Fashioned Peanut Butter Cake
Heather Baird
This peanut butter cake is a southern favorite. It has bold peanut butter flavor without being heavy or to sweet. The peanut butter glaze has just the right sweetness, and tastes like peanut butter fudge. I found this recipe in a church cookbook, with the author’s note: “I made this for a church get-together and had many requests for the recipe…so will you!” (So cute!)I added some crushed peanut butter cookies and honey roasted peanuts on top of this cake, but these toppings are optional. The cake is quite good without them. The cake is baked in a 13×9 inch dish; however, you can also bake it as a 15×10 inch sheet cake. See the recipe notes for these instructions.
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Prep Time 30 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr 10 minutes mins
Course DessertCuisine American
Servings 12
Equipment1 13×9 inch baking dish
Ingredients US CustomaryMetric Peanut butter cake2 cups all-purpose flour2 cups granulated sugar1/2 teaspoon salt1 teaspoon baking soda1 cup unsalted butter1 cup water1/4 cup creamy peanut butter such as Jif2 eggs well beaten1/2 cup buttermilk1 teaspoon vanilla extractPeanut butter glaze1/2 cup unsalted butter1/4 cup creamy peanut butter such as Jif1/3 cup whole milk3 1/2 cups confectioners’ sugar 16 oz. box1 teaspoon vanilla extract8 Nutter Butter peanut butter cookies optional2 tablespoons honey roasted peanuts optional
Instructions Peanut butter cakePreheat the oven to 350°F. Coat a 13×9 inch pan with nonstick cooking spray.In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.Combine the butter, water, and peanut butter in a saucepan and place over medium-high heat. Stir occasionally and bring to a boil. When the mixture boils, pour it into the flour mixture. Beat together using a hand mixer on low speed until just combined.In a separate bowl or large liquid measure, whisk together the eggs, buttermilk, and vanilla extract. Pour the mixture into the peanut butter batter and mix with an electric hand mixer until smooth.Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake is well browned and a toothpick tester inserted near the center comes out clean.Remove to a cooling rack and let the cake cool in the pan about 10 minutes. Meanwhile prepare the peanut butter glaze.Peanut butter glazeCombine the butter, peanut butter, and milk in a saucepan. Set over medium-high heat and cook until the mixture boils, stirring occasionally. When the mixture boils, remove it from the heat and mix in the confectioners’ sugar using an electric hand mixer. Beat until smooth and lump-free. Pour the glaze over the warm cake and spread evenly. Add toppings immediately, if using.Serve the cake warm or at room temperature. Cover leftovers with plastic wrap and store at room temperature. This cake stays moist for days after making it.
NotesToppings: If adding toppings to the cake, have them ready to hand right after pouring the glaze on the cake. The glaze sets quickly, and if you wait too long, the toppings won’t stick.
Sheet cake version: Use a 15×10 inch jelly roll pan in which to bake the cake batter. Reduce the bake time to 15-20 minutes. Glaze as directed. This version is sometimes called “Peanut Butter Texas Sheet Cake”. The cake is good baked both ways, but my family prefers the fluffier 13×9 inch version.
Keyword creamy peanut butter, old fashioned peanut butter cake, peanut butter cake batter, peanut butter glaze, peanut butter sheet cake
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Easy Toffee Walnut Bars are crowd-pleasing treats and only require a few ingredients! Add them to your cookie baking roster this holiday season.
If you like to bake-and-give for the holidays, then you should add these to your short list. One pan makes a whole bunch of servings, and everyone loves them. They are chewy and chocolaty with a crumbly shortbread base. I make them year-round, because they are one of my husband’s favorite treats, plus they are SO EASY. Casual as they may be to make, they still taste special enough to make an appearance on fancy Christmas cookie trays.
Shortbread base.
Whisk together flour and confectioners’ sugar. Then blend a whole cup of butter into the flour mixture. I used a big serving fork’s tines to mash the butter into the flour to fine crumbs. But you could use a pastry blender if you have one.
Press the crust mixture into the bottom of an aluminum foil-lined and greased 13×9 baking pan. The flour mixture packs well under your palms, or use the flat bottom of a measuring cup.
The easiest filling!
In a separate bowl, beat together sweetened condensed milk, an egg, vanilla extract and a pinch of salt.
Add to this mixture a bag of milk chocolate-covered toffee bits (such as Heath Milk Chocolate Toffee Bits) and chopped English walnuts. Mix this all together until all the bits are well dispersed.
Next, pour the mixture over the crust and and bake. The Heath bits and sweetened condensed milk mixture will puff and turn golden as it bakes, creating a chewy crave-worthy toffee topping.
Easy Toffee Walnut Bars
I couldn’t help but add an extra drizzle of chocolate on top of each square. This can be optional, but it makes a really pretty presentation. When the chocolate is set, they package up neatly in cellophane bags for gift giving. They also look really pretty on a dessert buffet arranged with some Florentine Cookie Bars.
Easy Toffee Walnut Bars
Heather Baird
These bars are always a hit with their buttery shortbread crust and chewy toffee topping. Made with mostly pantry staples, they come together quickly and are easy to package for holiday gift giving.You can find the Heath milk chocolate-covered toffee bits in the baking aisle at most US grocery stores next to the chocolate chips. If you can’t find the bits, you may buy Heath milk chocolate-covered toffee bars and crush them with a rolling pin to create the 8 oz. of bits needed for the recipe.
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Prep Time 10 minsCook Time 40 minsTotal Time 50 mins
Course DessertCuisine American
Servings 30
Equipment13×9 inch panzip top bag optional
Ingredients US CustomaryMetric 2 cups all-purpose flour1/2 cup confectioners’ sugar1 cup cold butter at room temperature1 large egg at room temperature14 oz. sweetened condensed milk one can1 teaspoon vanilla extract1/4 teaspoon fine grain sea salt8 oz. milk chocolate covered toffee bits one package1 cup chopped English walnuts3 oz. melted semisweet chocolate optional
Instructions Preheat oven to 350°F. Line a 13×9-inch baking pan with aluminum foil that overhangs the edges and grease the foil with nonstick cooking spray.In a large bowl, whisk together flour and confectioners’ sugar. Mash the butter into the flour using the tines of a fork, or with a pastry blender. Combine until crumbly.Press the crust mixture into the prepared baking pan. Bake 15 minutes.Meanwhile, combine the egg, sweetened condensed milk, vanilla, and salt in a medium bowl. Fold in toffee bits and walnuts.Spoon the mixture over the baked crust. Bake for 22-25 minutes, or until the topping is golden brown and slightly puffed.Cool in the pan about 15 minutes, then refrigerate until firm. Lift the slab from the pan using the overhanging aluminum foil. Cut into 30 pieces.If using the chocolate drizzle, place the melted chocolate in a zip top bag with a tiny hole in the corner snipped. Lay the bars on a parchment-covered work surface and drizzle each bar with chocolate. Let stand until set, about 20 minutes.Package bars in cellophane bags for gift-giving, or store them airtight between waxed paper.
NotesA delicious variation to this recipe is to swap in pecans for the walnuts.
Keyword 13×9 dessert, easy toffee walnut bars, Heath mik chocolate-covered toffee bits, shortbread crust, toffee bar recipe, toffee bars
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