Candy Corn Brownie Bites are easy bite sized Halloween treats – they can be made from scratch or semi-homemade and they’re so delicious. Brownies frosted like candy corn, how can you go wrong?

If you’re in need of a quick and easy Halloween dessert, look no further than Candy Corn Brownie Bites. With just 3 simple ingredients and some food coloring you have a delicious frosted brownie cupcake perfect for October!

How to make Candy Corn Brownie Bites

1. You can use my homemade brownie bite recipe or buy a package from the store.
2. Whip up a batch of my simple vanilla buttercream or grab a can of vanilla frosting.
3. You’ll need orange and yellow food coloring for the frosting. I prefer gel food coloring because the colors are brighter without having to use too much (and it won’t thin out the icing).
4. Use pastry bags with an shape tip, but an open star (Wilton 1M) tip is perfect for this recipe.
5. Be sure to frost the brownie bites in the order of candy corn: yellow – orange – white.

Expert Tips

• If your frosting gets too soft, chill it for about 30 minutes during frosting.
• This would be a delicious way to frost mini cupcakes too.
• Brownie bites are super delicious and fun to decorate for Halloween with eyeballs or as Christmas trees!

Print

Candy Corn Brownie Bites Recipe

Turn simple brownie bites into a cute Halloween dessert – frost them to make them look like candy corn brownies!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 brownie bites

Calories 223kcal

Author Dorothy Kern

Cost $7

Ingredients

• 24 brownie bites
• 1 cup vanilla frosting
• 1 tube Orange and yellow food coloring
• 24 pieces candy corn

Instructions

• Place brownie bites on a plate or cookie sheet.
• Divide the frosting into 3 bowls. Tint one orange and one yellow. Place all three frostings in piping bags fit with 1M tips.
• Frost a layer of yellow, then orange, then white frosting.
• Top each with a candy corn.
• Store in refrigerator in an airtight container.

Notes

You can use my brownie bite and vanilla frosting recipe or use store bought. If using store bought brownie bites, know that every brand comes with a different number in the package so the yield for this recipe will vary.

Nutrition

Serving: 1serving | Calories: 223kcal

Halloween Treats

Candy

Butterfinger Fudge

Cookies

Cut Out Sugar Cookies

Candy

Halloween Toffee Bark

Halloween

Witch Hat Cupcakes

These Peanut Butter Cookie Gooey Bars combine my favorite peanut butter cookie recipe and gooey chocolate for the most decadent gooey bar EVER!

These bars start with my favorite peanut butter cookie recipe. I’ve used that same recipe for so many things, including s’mores, caramel cookie bars, and stuffed cookies. Then I turned them into peanut butter cookie bars with the gooiest chocolatey filling!

How to make Peanut Butter Cookie Bars

1. Mix up your cookie dough like you would normally – you can use a stand mixer with the paddle attachment or a hand mixer.
2. This recipe was written for regular shelf-stable (not natural) peanut butter. I like Skippy or Jif.
3. Instead of making cookies out of the dough, I spread about 2/3 of it into the bottom of a 9×13″ pan.
4. Then pour chocolate chips and a can of sweetened condensed milk over the top and spread the remaining dough over that. Once they bake they’re ooey gooey chocolatey peanut butter heaven.

Storing Peanut Butter Cookie Bars

• Store in an airtight container at room temperature for up to 5 days.
• You can freeze these for up to 2-3 months – just layer between wax paper or parchment paper so that they don’t stick together.

Dorothy’s Expert Tips

• I like to line my pan with foil or parchment paper for easy removal.
• Use a metal pan for best results and bake in the center rack of the oven.
• Let these cool completely before trying to cut them – I even prefer chilling them first.
• You know these are done baking when they’re golden brown on top – if your oven bakes them too quickly on top reduce the oven temperature to 325°F and/or tent the pan with foil.

Print

Peanut Butter Cookie Gooey Bars Recipe

My favorite peanut butter cookies made into a bar and filled with sweetened condensed milk and chocolate!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 bars

Calories 223kcal

Author Dorothy Kern

Cost $7

Ingredients

• ½ cup (113g) unsalted butter softened
• ¾ cup (200g) peanut butter (no-stir, not natural, creamy or chunky)
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 tablespoon (15ml) milk
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 2 cups (340g) chocolate chips (milk or semi-sweet or dark)

Instructions

• Preheat oven to 350°F. Line a 9×13-inch metal pan with foil or parchment paper and spray with cooking spray.
• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
• Press ½-⅔ of the dough in the bottom of the pan. The dough is very sticky so spray your hands with cooking spray first. It’ll look like you don’t have enough dough but spread it into a thin layer.
• Sprinkle the chocolate chips over the top of the bottom layer. Pour the sweetened condensed milk (SCM) over the chocolate chips. Try to give a ½ inch border around the edges where the SCM does not touch the edge of the pan. This prevents bubbling edges.
• Spoon tablespoon drops of your remaining dough over the top of the SCM layer. Spray your hands again with cooking spray and gently flatten the dough with your fingers. I sort of spread the dough a bit while I was flattening. It won’t completely cover; you’ll still see the filling.
• Bake for about 30-36 minutes, until the bars begin to brown on top. Cool completely before slicing. These are gooey when you cut them unless you chill them first. (They taste better gooey!)
• Store in an airtight container for up to 5 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to 2 months.

Video

Notes

If your oven browns the top too quickly you can lower the oven temp to 325°F and/or tent the pan with foil. It’s best to bake on a middle rack in a metal pan.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 133mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Step by Step Photos

1. Cream butter and peanut butter with brown sugar and granulated sugar until smooth and fluffy.
2. Add egg, vanilla extract, baking soda, and salt. Mix until smooth. Mix in the flour until cookie dough forms.
3. Press about 1/2 to 2/3 of the dough in the bottom of a 9×13-inch pan that’s been lined with foil and sprayed with nonstick cooking spray.
4. Add chocolate chips and sweetened condensed milk.
5. Top with remaining dough.
6. Bake until golden – chill before slicing.

SaveSaveSaveSaveSaveSave

Chocolate Chip Cookie Bars meet caramel in these soft Caramel Cookie Bars! These bars have a layer of soft and gooey caramel baked in the center, so every bite is a pure heaven. These are gooey, rich, and delicious – a favorite recipe that everyone loves.

Where do I start with these cookie bars? There are so many things to love about them – they are from-scratch chocolate chip cookie bars stuffed with caramel that bake up into about the most perfect cookie bar ever. Chocolate and caramel fans: this one’s for you!

• My chocolate chip cookie recipe is the best one in the world, period.
• Made into chocolate chip cookie bars, it’s even EASIER to make
• Soft and gooey caramel center throughout makes these amazing – and the caramel has the perfect thickness due to my secret tip.

How to Make Caramel Cookie Bars

1. Butter: Like many of my chocolate chip cookie recipes, I star this one with melted unsalted butter. Omit salt if using salted butter.
2. Sugar: Use a combination of granulated sugar and packed brown sugar.
3. Salt: Needed if using unsalted butter. You can also add some kosher or sea salt to finish the bars – make them salted caramel cookie bars!
4. All-Purpose Flour: Be sure to measure it correctly. We’ll use this in the cookies and in the caramel layer.
5. Chocolate Chips: Semi-sweet chocolate chips are what I used but you can use your favorite.
6. Before we get to the steps, let’s talk caramels because they are not all created equal. I’ve tested all kinds of caramels for this recipe and have a few options to share so you can make the best caramel filling.
   These caramel cookie bars work best with Chewy Werther’s, Kraft Squares, or you can also use Kraft Bits. These types melt like a dream and have the best texture in the bars. I used Werther’s Originals Chewy Caramels.
7. You can also use homemade or store bought caramel sauce, but don’t skip the flour or the caramel center will be too runny.

Dorothy’s Expert Tips

• For some texture and extra flavor, sometimes I mix some chopped nuts into the dough. Chopped pecans, walnuts, almonds, or peanuts would work great! 
• For a chocolate twist in the filling, add some chocolate chips to the caramel filling. Once you’ve poured the caramel mixture over the dough, sprinkle some chocolate chips over the top – dark, milk, semi-sweet, or white chocolate chips all work.
• To make salted caramel bars: when you combine the caramels and cream, add a teaspoon of sea salt or kosher salt.
• If you don’t have a microwave, you can melt the caramels in a pan on the stove over medium-low heat. Just stir until the caramels have melted into the cream.
• You know caramel cookie bars are done when the top is golden brown and only slightly jiggly in the center. All ovens bake differently, so if your bars brown too quickly on top, lower the oven temp to 325°F and/or tent the pan with foil.

Print

Chocolate Chip Caramel Cookie Bars Recipe

These Caramel Chocolate Chip Cookie Bars are soft, gooey and so delicious! They are sure to satisfy any sweet tooth you have.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24 servings

Calories 331kcal

Author Dorothy Kern

Cost $8

Ingredients

Cookie Bars:

• 1 cup (226g) unsalted butter melted
• ⅔ cup (134g) granulated sugar
• 1 cup (200g) brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups (372g) all-purpose flour
• 3 cups (510g) semi-sweet chocolate chips

Filling:

• 1 10.8 ounce bag Werther’s Originals Chewy Caramels, unwrapped
• ⅓ cup (79ml) heavy whipping cream
• 1 tablespoon (8g) all-purpose flour

Instructions

• Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with nonstick cooking spray.
• Place melted butter in a large bowl. Add granulated and brown sugars and stir until the mixture is smooth. You can use a mixer if you prefer but it’s easy to do by hand.
• Stir in eggs and vanilla extract, then stir in baking soda and salt. Slowly mix in 3 cups flour and stir just until the batter is smooth and comes together. Stir in chocolate chips.
• Press half the batter into the bottom of the prepared pan.
• Place caramels and cream in a medium microwave-safe bowl. Heat on high power for 1 minute, then stir until the cream mixes into the melted caramels, heating in additional 30 second increments until caramel is melted and smooth. You can also do this in a medium saucepan over medium-low heat.
• Stir remaining 1 tablespoon flour into the caramel. Pour caramel mixture over cookie dough in pan, leaving a small border around all the edges.
• Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. The cookie dough won’t make a solid cover and a little of the caramel may peek through.
• Bake for 30-35 minutes, or until the bars are light golden around the edges and on top. Cool completely before slicing.

Video

Notes

• You can use any chewy caramel in this recipe (Werther’s or Kraft squares, or Kraft Caramel bits). I do not recommend using Werther’s Soft Caramels for this recipe.
• Feel free to add nuts to the cookie batter or add chocolate chips to the filling!
• All ovens bake differently. If you notice your bars browning too quickly, lower the oven temp to 325°F and/or tent the top with foil.

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 156mg | Potassium: 168mg | Fiber: 2g | Sugar: 23g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

How to Make Caramel Cookie Bars

1. Combine the melted butter with the granulated sugar and brown sugar in a large bowl. Stir until the mixture is smooth. You can use a mixer, but it’s easy to mix by hand. Mix in the eggs and vanilla extract before stirring in the baking soda and salt.
2. Slowly stir in three cups of flour, mixing just until the batter comes together. Finally, stir in the chocolate chips.
3. To make the caramel filling, place the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat them on high power for one minute and then stir. Heat them again in 30-second increments, stirring between each, until the caramels melt and you have a smooth sauce. Once you have your smooth sauce, stir in one tablespoon of flour.
4. Press half the batter into the bottom of the prepared 9×13” baking pan.
5. Pour the caramel mixture over the dough in the baking pan. Leave a small border around the edge, like when you make gooey bars.
6. Break off pieces of the remaining dough and use your hands to flatten them. Place the pieces on top of the caramel in the pan, so the surface is covered. Press the edges of the dough to the bottom dough to seal. It’s okay if some caramel is peeking through the dough on top. It doesn’t need to be covered entirely.
7. Bake the bars for 30 to 35 minutes at 350°F, or until they are lightly golden around the edges and on top. Allow them to cool before slicing.

Favorite Cookie Bar Recipes

Brownies & Bars

Gooey Chocolate Chip Cookie Bars

Brownies & Bars

Peanut Butter Cup Gooey Cookie Bars

Brownies & Bars

Peanut Butter Cookie Gooey Bars

Brownies & Bars

Samoa Magic Bars

If you’re a lemon lover, you’re going to love these Lemon Cake Mix Bars. Also called Lemon Gooey Bars, they have just 5 ingredients! They’re gooey and rich and the best easy dessert recipe; these delicious lemon bars are the perfect cake mix dessert.

If you love making cookie bars out of cake mix you’re going to want to make this recipe ASAP. With only 5 ingredients these can be done in no time at all!

Lemon Gooey Bars are easier than making cake mix lemon bars and they taste just as good. I love making gooey bars (basically, cake mix with a gooey center) and I’ve made so many different versions. Funfetti Gooey Bars were one of my first viral recipes and since then I’ve turned them into chocolate chip gooey bars with yellow cake mix, brownie gooey bars with brownie mix and so many more! 

How to make Lemon Cake Mix Bars

1. Start with a lemon cake mix – just the dry cake mix. Instead of making the cake batter as called for on the box, your’e going to just add a stick of butter and an egg.
2. The dough is very thick – you’ll need a mixer to get it nice and combined.
3. Half the dough goes into the bottom of the pan and pressed thin like a crust.
4. Sweetened condensed milk and white chocolate chips make the gooey center.
5. To easily spread the remaining dough on top, it’s best to grab small sized pieces and flatten them then place on top. The cake mixture won’t totally cover the top.
6. Make sure to line your metal pan with foil or parchment and use non-stick spray for easy removal – these can get sticky around the edges. The end result is a super lemon bar with a blondie texture and a cake-like flavor!

Expert Tips

• Be sure to cool the bars completely before removing them from the pan and removing the foil or parchment. It can also help to chill them before doing this and slicing with a sharp knife because they can be sticky.
• It’s important to place the dough around the edges on top first to seal in the sweetened condensed milk so it doesn’t bubble up around the edges of the pan.
• Do not use a glass dish – I recommend using a metal pan.

Print

Lemon Gooey Bars Recipe

These Lemon Gooey Bars are SO EASY and so so good. Start with a cake mix and fill them with super lemony flavor. They’re gooey and sweet and perfect lemon bars! Lemon Gooey Bars – this EASY cake mix recipe uses lemon cake mix to form the bar that’s filled with a gooey white chocolate filling! EVERYONE loves these!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Total Time 36 minutes minutes

Servings 16 bars

Calories 147kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 (approx 15 ounce) box lemon cake mix
• ½ cup (113g) unsalted butter , softened
• 1 large egg
• ½ cup sweetened condensed milk
• 1 cup (170g) white chocolate chips

Instructions

• Preheat oven to 350F. Line a metal 9×9 baking pan with foil and spray with cooking spray.
• Mix butter, cake mix and egg; beat until combined. Note: if you use a hand mixer it will take a long time to come together. Just keep on mixing until you get a thick cookie dough.
• Press ½-⅔ of the cake mixture in the bottom of the prepared pan. Drizzle the sweetened condensed milk over the top then sprinkle white chocolate chips.
• Break up the remaining dough and crumble it over the top of the bars. I find it easiest to take small pieces and press them flat between my fingers and lay them on top. Do the edges first to seal in the sweetened condensed milk so it doesn't bubble up around the sides of the pan. The dough won't completely cover the top, that's ok.
• Bake for 28-33 minutes, until slightly browned. Cool completely before cutting.

Video

Nutrition

Serving: 1bar | Calories: 147kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 28mg | Potassium: 74mg | Fiber: 0.02g | Sugar: 12g | Vitamin A: 223IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 0.1mg

Step-by-Step Photos

1. Add the cake mix, softened butter, and large egg to a large bowl. Mix on medium speed until combined – this will take awhile but it will be come the texture of cookie dough.
2. Line a square pan with foil or parchment and spray with non-stick cooking spray.
3. Press half the batter in the bottom of the prepared pan. It’ll be a thin crust.
4. Drizzle sweetened condensed milk over the layer, trying to avoid the edges. Sprinkle with white chocolate chips.
5. Take small pieces of remaining dough and press around the edges to seal, then top the rest of the bars. It won’t completely cover.
6. Bake until light golden brown on top. Cool completely before cutting.

5 Ingredient Peanut Butter Bars are such a delicious no bake dessert! These No bake chocolate peanut butter bars taste like peanut butter cups and just take minutes to make. They’re the perfect dessert for peanut butter lovers!

How to Make Peanut Butter Bars

1. It’s best to use melted unsalted butter but salted butter may be substituted.
2. Creamy Peanut Butter is what’s used traditionally but chunky peanut butter will work. Be sure to use a regular shelf-stable peanut butter spread (not one you need to stir). 
3. I always use Ritz Crackers for this recipe, but traditionally I believe graham cracker crumbs are used. You can use any cracker for this recipe (Ritz, Keebler, graham crackers, etc) as long as it’s a buttery cracker that crushes easily. Even digestive biscuits would work.
4. You can crush the crackers in a food processor or in a plastic bag with a rolling pin. Make sure they’re crushed to fine crumbs.
5. Powdered Sugar helps to bind the whole thing and adds a delicious sweetness.
6. Melt semi-sweet chocolate chips with some peanut butter for the coating on top of the peanut butter layer. I’m using sweet chocolate chips for this recipe.

Expert Tips

• Use a 9×9-inch pan to make thick lunch lady peanut butter bars!
• I have not tried this with natural peanut butter, so I suggest using a traditional kind (shelf-stable no stir).
• I have also made these with Reese’s pieces and Reese’s peanut butter cups on top.
• It’s best to slice these peanut butter squares at room temperature so your chocolate doesn’t shatter.
• If you love peanut butter, be sure to check out my peanut butter cookie bars, no bake peanut butter bars with Oreos, and peanut butter brownies. I also have the best peanut butter cookies recipe, plus peanut butter cookies with peanut butter chips!

Print

The BEST No Bake Peanut Butter Bars

This is the BEST No Bake Peanut Butter Bar Recipe. It tastes like a peanut butter cup!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 24 bars

Calories 289kcal

Author Dorothy Kern

Cost 6

Ingredients

• 8 tablespoons (113g) unsalted butter, melted
• 2 cups Ritz cracker crumbs (about 60 crackers or about 194g)
• 1 ¼ cups (142g) powdered sugar
• ¾ cup  (+ 2 tablespoons) creamy peanut butter , divided
• 1 cup (170g) chocolate chips

Instructions

• Line a 9×9-inch or 9×13-inch pan with foil and spray with cooking spray. (Or you can use any size pan in between; the bigger the pan the thinner the bars.)
• Place melted butter, Ritz cracker crumbs, powdered sugar, and 3/4 cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
• Place chocolate chips and remaining 2 tablespoons peanut butter in a microwave-safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat.
• Chill for at least 1 hour to set, slice into bars. **It’s best to slice them at room temperature so your chocolate doesn’t shatter.**
• These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is. The chocolate will get melty if it’s too hot, so use your judgement on where you should store them.

Video

Notes

• Use a 9×9-inch pan to make thick peanut butter chocolate bars
• I have not tried this with natural peanut butter, so I suggest using a traditional kind.
• It’s best to slice these peanut butter squares at room temperature so your chocolate doesn’t shatter.

Nutrition

Serving: 1/16th recipe | Calories: 289kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 130mg | Fiber: 2g | Sugar: 18g

Step-by-Step Photos for Peanut Butter Bars

1. Mix the melted butter, peanut butter, cracker crumbs, and powdered sugar together in a large bowl. It should be a thick consistency. 
2. Press the thick mixture into a foil-lined 9×13-inch pan. I like to line my pan with aluminum foil for easy removal.
3. Melt the chocolate chips with the remaining peanut butter together. You can either microwave it for a few seconds, stirring between sessions or melt it on the stovetop. Doing this helps the chocolate slice without splintering once it’s hardened on the bars. Spread chocolate layer over the peanut butter base.
4. Cover the pan with plastic wrap. Chill the already assembled piece to set. For at least one hour. 
5. Slice into bars once fully chilled. 

Other Bar Recipes

Brownies & Bars

Margarita Bars

Cheesecake

Apple Cheesecake Bars

Brownies & Bars

Apple Butter Pie Bars

Brownies & Bars

Funfetti Gooey Bars

Some days you just want an ooey, gooey s’more. Today? Is one of those days. Skip the backyard – marry fudgy cookie bars with S’mores and make S’mores Blondies!

Because it’s well established that I don’t do outdoor s’mores, I make indoor oven s’mores. I don’t even like making s’mores in my backyard, so the oven is it for me.

Me and s’mores are friends…when I can broil the marshmallows in my oven.Oh, and when the s’mores are on top of a blondie and instead of regular chocolate you use Nutella.

How to make S’mores Blondies

1. The blondie base is my favorite blondie recipe. It’s a basic recipe that you can do so many things with. In fact, I’ve use this same exact recipe to make Loaded Chocolate Chip Bars, Caramel Crunch Blondies, Toffee Blondies, Butterscotch Gooey Bars…and so on.
2. The blondie is full of butter and an extra hefty dose of brown sugar. The 2 full cups of brown sugar makes these stay soft for days. And, well. 2 cups = good. You can make the bars a few days ahead of when you’re going to make the s’mores without any issue.
3. Once the bars are cool, don’t cut them. Slather them with Nutella instead. Or, if you don’t have or like Nutella (!!!) you can use any chocolate spread you want. There are so many kinds out there now; Hershey’s and Reese’s both have a version. Or use peanut butter!
4. Sprinkle the top with mini marshmallows and then broil them for just a few minutes. Don’t walk away from the stove! You don’t want them to burn. Cut and serve the s’mores bars that day, if possible. Marshmallows go wonky once they’ve been heated and left to sit overnight.

Expert Tips

• Bake the blondies in a metal pan for best results. Take them out when they just lose their glossy sheen – they’ll firm up as they cool.
• You can broil the marshmallows on top or use a kitchen torch to toast them.
• Store them only before adding the marshmallows. Once toasted, they’ll only last the day.

Print

S’mores Blondies Recipe

The best basic blondie recipe is topped with chocolate spread (Nutella) and toasted mini marshmallows for an ooey gooey indoor s’more!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 24 bars

Calories 242kcal

Author Dorothy Kern

Cost $5

Ingredients

• ½ cup (113g) unsalted butter , softened
• 2 cups (400g) packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 cups (248g) all-purpose flour
• 1 cup Nutella or other chocolate spread
• 4-5 cups mini marshmallows

Instructions

• Preheat oven to 350°F. Line a 9×13” metal pan with foil and spray well with cooking spray.
• Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. The mixture will be wet.
• Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer.
• Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these – they’ll finish baking as the cool and you don’t want them over baked. Cool completely before continuing.
• Frost with chocolate spread and top with marshmallows. Broil on high for about 1-2 minutes, watching them closely to make sure the marshmallows don’t burn. Once you add the marshmallows, these are best eaten the same day.

Notes

Use a metal pan for best results.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 72mg | Potassium: 111mg | Fiber: 1g | Sugar: 29g | Vitamin A: 141IU | Calcium: 41mg | Iron: 1mg

Favorite S'more Recipes

Pie

Oreo S’mores Trifle

Cookies

S’mores Sugar Cookie Pie

Brownies & Bars

No Bake S’mores Bars

Recipes

S’mores Rice Krispie Treats

Slutty Brownies are the most decadent gooey brownie and outrageous bar cookie you’ll ever try: chocolate chip cookies on the bottom, fudgy chocolate brownies on the top, and Oreos in the center. Normally this recipe is made with pre-packaged dough and box mixes but my recipe is completely from scratch. I don’t know who came up with the horrible name, but these are really EPIC brookies.

How to Make a Slutty Brownie Recipe

1. You need to make brownie batter and chocolate chip cookie dough – luckily both of those have overlapping ingredients.
2. For the brownie layer you’ll need baking chocolate (unsweetened) and cocoa powder (unsweetened; you can use Dutch Process Cocoa).
3. For the cookie dough layer you’ll need brown sugar as well as granulated, and baking soda too.
4. I always put the fudgy brownies on the bottom with a layer of Oreo cookies in between that and the cookie layer.
5. I always line my pan with parchment paper or tin foil for easy removal.

Storing Instructions

• Store cooled Slutty Brownies in an airtight container on the counter.
• You can freeze them for up to 3 months. Learn how I freeze all my desserts!

Expert Tips

• You’re going to want a metal 9×13-inch pan for this recipe.
• You can also make these in muffin tins if you want Oreo Cookie Brownie Cupcakes!
• I like to cover the pan with foil and spray with nonstick cooking spray to make removal and slicing easier.
• These take quite a long time to bake because they’re so thick. You know brownies are done when the top is solid and no longer wet looking. The toothpick test can be done 2 inches from the edge, but it’s best to use your eyes for this.
• Cool completely before slicing.

Print

Slutty Brownie Recipe

Make these Oreo cookie bars from scratch! This easy brookie recipe is a chocolate chip cookie bar with brownies on top and Oreos stuffed inside. Learn how to make slutty brownies without a mix – and different variations you can make too!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 24 bars

Calories 367kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cookies:

• ½ cup (113g) unsalted butter melted
• ⅓ cup (57g) granulated sugar
• ½ cup (100g) light brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (186g) all-purpose flour
• 1 ½ cups (255g) chocolate chips semi-sweet or milk
• 24 Oreos any flavor

For the Brownies:

• 4 ounces (113g) unsweetened baking chocolate coarsely chopped
• ¾ cup (170g) unsalted butter
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 tablespoons (10g) unsweetened cocoa powder
• 1 cup (124g) all-purpose flour

Instructions

• Preheat oven to 350°. Line a 9×13” pan with foil or parchment paper and spray with cooking spray.
• Make the cookies: Stir melted butter with both sugars. You can use a mixer if you want, but it's not needed. Mix in egg, vanilla extract, baking soda, and salt. Stir in flour, then stir in chocolate chips.
• Press the cookie dough into the bottom of the prepared pan. Top evenly with Oreos.
• Make the brownies: Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
• Spread brownie batter over the top of the Oreos in prepared pan.
• Bake for 30-40 minutes until the top looks done and the center is no longer jiggly.

Video

Notes

• You can put the brownies or the cookies on the bottom – either way you prefer. I’ve done it both ways.
• You’re going to want a 9×13-inch pan for this recipe, one with 2″ sides. Use metal or glass, whichever you prefer.
• You can also make these in muffin tins if you want Oreo Cookie Brownie Cupcakes!
• I like to cover the pan with foil and spray with nonstick cooking spray to make removal and slicing easier.
• First, press the chocolate chip cookie dough into the bottom of the pan.
• I used regular Oreos but you could use double stuff or any flavor you want.
• Peanut Butter Cup Slutty Brownies: use regular size peanut butter cups instead of the Oreos.
• Use Peanut butter cookie dough or peanut butter chocolate chip cookies instead of the chocolate chip cookies.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 197mg | Potassium: 103mg | Fiber: 2g | Sugar: 34g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

Step-by-Step Photos

1. Melt butter and stir in both sugars in a large bowl. You don’t need to use an electric mixer, but you can. Stir in egg, baking soda, salt, and vanilla extract.

2. Stir in flour then stir in chocolate chips. At this point, you’ll press the dough into the bottom of a 9×13-inch baking dish.

3. Melt baking chocolate and butter until smooth. Make sure to use a large bowl that is microwave safe, and stir every 30 seconds while melting.

4. Stir in the sugar, cocoa, salt, and eggs until smooth. No mixer needed unless you want to use one! Then stir in the flour.

5. Place a layer of Oreos evenly over the cookie dough in the baking pan.

6. Carefully spread the brownie batter over the top of the Oreos in an even layer. Then bake until the brownies are no longer glossy on top.

Other brownie and cookie bar recipes:

• Oatmeal Scotchie Brookies – these are brownies and oatmeal cookies!
• Mint Chip Brookies – Brownies topped with MINT CHIP cookies!
• Sugar Cookie Bars – A classic with buttercream.
• Fudgy Brownies – The classic brownie recipe.
• Oreo Brownies – Skip the cookies and just use Oreos inside!

If you love the flavor of oranges and the texture and crust of lemon bars then you’re in luck: Orange Bars are the perfect combination of both! Orange Squares have a shortbread crust with an orange curd filling – with a bright citrus flavor and crumbly crust, creamy orange bars are the most delicious recipe.

Our old neighbors had an orange tree and every December or January they’d deliver a huge bag of fresh oranges. Now, we love the flavor of orange, but not necessarily the fruit itself, so it was always a rush to find delicious orange recipes to use the fruit in before they went bad.

These Orange Dream Bars were my invention several years ago! It’s the perfect orange recipe: a thick buttery shortbread crust with a filling like classic lemon bars – sweet and tart and creamy and perfect! Whether you call this orange slice or orange brownies, they’re one of then best orange desserts ever.

How to make Orange Bars

1. First you’ll want to make the buttery crust by mixing all the ingredients together in a large bowl with an electric mixer (or a stand mixer fitted with the paddle attachment). The mixture will be moist crumbs. Press the crust into the bottom of the pan (this recipe is written for a 9×13-inch baking pan).
2. The simple ingredients in the orange filling either can be combined in a blender or you can whisked by hand in a large bowl.
3. The orange batter has orange juice, orange zest, granulated sugar, and eggs. I add orange extract for more orange flavor because oranges aren’t as strong a flavor as lemon.
4. When zesting an orange, be sure to just get the orange peel, not the white pith. The orange zest is where a majority of the orange flavor comes from.
5. You can use any kind of oranges – I’ve made these with naval oranges and fresh mandarin oranges. Blood Orange bars would also be delicious.
6. Do yourself a favor and use actual oranges – not bottled orange juice.

Expert Tips

• Be sure to compact the crust very well in the pan so the crust and filling don’t invert themselves. I don’t usually have this happen with shortbread-style crusts, but I have with graham cracker crusts (like my margarita bars).
• I use unsalted butter in the crust but you can use salted butter by reducing the added salt.
• If you want, you can add an orange citrus glaze made with juice and powdered sugar, or drizzle the tops with white chocolate. Personally we like these dusted with powdered sugar like traditional lemon bars.

Print

Orange Dream Bars Recipe

Orange Dream Bars – this easy recipe is like a lemon bar but using orange! The perfect citrus recipe, tart and sweet with a shortbread crust.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 24 bars

Calories 189kcal

Author Dorothy Kern

Cost $8

Ingredients

Crust:

• 1 cup (226g) unsalted butter
• 2 cups (248g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt

Filling:

• ½ cup (119ml) fresh squeezed orange juice
• Zest of 1 orange
• 1 teaspoon orange extract 
• 1 ½ cups (150g) granulated sugar
• ¼ cup (31g) all-purpose flour
• ½ teaspoon baking powder
• 4 large eggs
• Powdered sugar for topping

Instructions

• Preheat oven to 350F. Line a 9×13” pan with foil or parchment paper and spray with nonstick cooking spray.
• Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.
• A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender. You can also do this with a whisk in a large bowl.
• Carefully pour filling over evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars.

Video

Notes

• Don’t strain the fresh squeezed juice – that pulp adds flavor!
• The orange extract is essential here to amp up the orange flavor.
• Use your favorite oranges! For the zest be sure to use at least 1 tablespoon (or more if your orange is larger).
• Make sure your crust is compacted firmly. Any holes in the bottom can cause the filling to leak through, ending in upside down bars. This is not usually a problem with shortbread crusts like this one (it happens more if you’re using a cookie crust) but just in case it happens, that’s why.
• Want a crunchier crust? Bake it for 22 minutes before topping.

Nutrition

Serving: 1bar | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 38mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

Step by Step Photos

Favorite Orange Recipes

• Orange Jello Salad with mandarin oranges
• Orange Pound Cake is a favorite
• Brownies with Orange Frosting are always a hit
• Don’t sleep on orange chocolate chip cookies!

This Brookie Recipe is one of my favorite cookie bar recipes! These are rich, fudgy, indulgent bars are made from scratch – they’re one part cookie bars, one part decadent brownies – the ultimate treat and one of the best desserts in the world.

How to make Brookies from scratch

1. The butter and baking chocolate get melted in a large bowl, then all the other ingredients (cocoa, salt, vanilla extract, eggs, and all purpose flour) are mixed in. See my post for detailed step-by-step photos for how to make brownies.
2. My cookie recipe starts with melted butter and then you can just stir in all the other ingredients. My chewy chocolate chip cookies would be fantastic too.
3. No hand mixer needed for this recipe, just use a large mixing bowl for each layer.
4. The brownie batter goes into the prepared baking pan first. Then add the chocolate chip cookie dough on top in bits. Use your fingers to spread the layer of cookie dough so that it mostly covers.

Expert Tips

• Be sure to use foil or parchment paper to line your pan – it’ll make for easier removal.
• I like to scoop balls of cookie dough and flatten with your hands before dropping them on the brownie mixture. Press them together with your fingers (it won’t be a solid top).
• How do you know when brookies are done baking? The cookies will be dark golden brown on top. You can do the toothpick test 2-inches from the side of the pan (be sure not to press it into a chocolate chip). There will be brownie batter on the toothpick but it won’t be liquid but rather moist crumbs.
• Let them cool for best results cutting them. For the cleanest slices, cut with a plastic knife. Sounds strange, but it works for cutting brownies!

Print

Chocolate Chip Brookies Recipe

Make Brookies: a combination of brownie and chocolate chip cookies! These homemade cookie bars are rich and fudgy and delicious!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 servings

Calories 310kcal

Author Dorothy Kern

Cost $8

Ingredients

For the brownies:

• 4 ounces (113g) unsweetened baking chocolate coarsely chopped
• ¾ cup (170g) unsalted butter
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• 2 tablespoons (10g) unsweetened cocoa powder
• 1 cup (124g) all-purpose flour

For the Cookies

• ½ cup (113g) unsalted butter melted
• ⅓ cup (67g) granulated sugar
• ½ cup (100g) light brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (186g) all-purpose flour
• 1 ½ cups (255g) chocolate chips semi-sweet or milk

Instructions

• Preheat oven to 350°. Line a 9×13” metal pan with foil and spray with cooking spray.
• Make the Brownies: Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
• Make the Cookies: Cream together butter and sugars in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extract, baking soda, and salt. Stir in flour, then stir in chocolate chips.
• Spread brownie batter in prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
• Bake for 28-35 minutes until the tops are dark golden. If you test them with a toothpick in the center, the brownies won’t be totally done, so just take them out once the tops are dark golden in color.

Video

Notes

• If the cookies start to get dark on top after 15-20 minutes, tent the pan with aluminum foil. This can happen because of your oven – some ovens blow harder on top and can cause them to brown faster (I’ve had this happen with my new oven but not my old one.)
• They’ll be dark golden when done; the toothpick test 2-inches from the side of the pan will come out with some moist crumbs attached but not be liquid.
• Be sure to use a metal pan for best results.
• Store in an airtight container at room temperature or freeze for several months.

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 142mg | Potassium: 77mg | Fiber: 2g | Sugar: 29g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

Other Favorite Brookie Recipes

Brownies & Bars

Coconut Brookies

Brownies & Bars

Oatmeal Scotchie Brookies

Brownies & Bars

Flourless Peanut Butter Brookies

Brownies & Bars

Mint Chip Brookies

This really is the BEST Lemon Bars recipe! With a thick shortbread crust and a creamy sweet and tart lemon filling, these are a zingy lemon bar that will become your absolute favorite.

Ingredient Notes

• Butter: Use unsalted butter for the crust, make sure it’s softened. You can reduce added salt if using salted butter.
• Sugar: I love using powdered sugar in shortbread and granulated sugar in the lemon square filling.
• Lemon: You’ll need FRESH lemon juice and lemon zest! The lemon zest is where most of that lemon flavor comes from. Pro Tip: ANY citrus works in this recipe – make lime bars (or margarita bars) or even orange squares!

See the recipe card for all ingredients and look below it for all the process shots and more tips how to make these lemon bars.

Expert Tips

• I recommend whisking your eggs to break up the yolks and incorporate the whites before adding the other ingredients.
• Keep an eye on the bars while they bake. You want to pull them out of the oven when they are set in the middle and just lightly golden on top.
• Don’t skip lining the baking dish with parchment paper or foil. This will make it really easy to lift the bars out in one piece before you slice them.
• You can also use a food processor or mixer to make the curst – just pulse all the ingredients together until crumbly.
• It is best to make lemon bars in a metal pan so the crust cooks and the filling sets. Glass pans do not conduct heat as well as metal.
• The best way to cut them cleanly is to remove the entire slab from the pan using the parchment or foil. Then spray the knife with some nonstick cooking spray, and wipe it clean between cuts.

Print

Lemon Bars Recipe

These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever – thick shortbread crust with that creamy tart lemon filling! If you’ve been disappointed with other recipes you have to give my recipe a try – I know you will love it.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 bars

Calories 468kcal

Author Dorothy Kern

Cost $8

Ingredients

Crust:

• 1 cup unsalted butter
• ½ cup (57g) powdered sugar
• 2 cups (248g) all purpose flour
• ¼ teaspoon salt

Filling:

• 4 large eggs
• 1 ½ cups granulated sugar
• Zest of 1 medium lemon
• Pinch of salt
• ½ cup (118ml) fresh lemon juice from about 4 medium lemons
• Powdered sugar for topping

Instructions

• Preheat oven to 350°F. Line a 9×9 or an 8×8 pan with foil and spray with nonstick cooking spray.
• Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
• While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it’s lightly golden brown on top.
• Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.

Video

Notes

 

• I recommend a stand mixer for the crust if you have one, if not, a hand mixer will work but it will take a bit of time to get it mixed. Make sure the mixture sticks together when you press it into the pan – and make sure it’s pressed very well into a solid crust so there are no holes.
• Keep an eye on the bars while they bake. You want to pull them out of the oven when they are set in the middle and just lightly golden on top.
• If your kitchen is warm, you can place the cooled bars (in the baking dish) in the refrigerator so they firm up. This will make it easier to get clean slices.
• Store them in the refrigerator for up to four days in the refrigerator or you can freeze them for up to a month.

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 62g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 127mg | Sodium: 96mg | Potassium: 77mg | Fiber: 1g | Sugar: 40g | Vitamin A: 736IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 2mg

Favorite Lemon Bar Recipes

Cake

Lemon Cake

Brownies & Bars

White Chocolate Raspberry Lemon Bars

Basic Dessert Recipes

Lemon Curd Recipe

Cookies

Lemon Poppyseed Thumbprint Cookies