S’mores Ghost Brownies #HalloweenTreatsWeek

S’mores Brownies topped with marshmallow ghosts are a fun, whimsical Halloween dessert that kids and adults alike will love. 

Disclaimer: This post is sponsored on behalf of #HalloweenTreatsWeek. Our generous sponsors have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

S'mores Ghost Brownies - S'mores Brownies topped with marshmallow ghosts are a fun, whimsical Halloween dessert that kids and adults alike will love. 

Continue reading “S’mores Ghost Brownies #HalloweenTreatsWeek”

Pecan Pie Bars #FallFlavors

Shortbread topped with loads of sweet pecans have all the best flavors of pecan pie but served as a finger food perfect for fall and winter parties. Bonus: These Pecan Pie Bars make a ton and freeze beautifully, making it a great make ahead dessert for fall entertaining. 

This post is sponsored on behalf of #FallFlavors. Our generous sponsors Millican Pecan and Door County Coffee and Tea  have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Shortbread topped with loads of sweet pecans have all the best flavors of pecan pie but served as a finger food perfect for fall and winter parties. Bonus: These Pecan Pie Bars make a ton and freeze beautifully, making it a great make ahead dessert for fall entertaining. 

Continue reading “Pecan Pie Bars #FallFlavors”

Fall Magic Bars

A sweet bar cookie gets a fall makeover. Fall Magic Bars are a twist on the 7-ingredient American classic bar cookie, this time with white chocolate chips and dried cranberries. Delicious on their own or warmed with a scoop of ice cream on top.

Fall Magic Bars - A sweet bar cookie gets a fall makeover. Fall Magic Bars are a twist on the 7-ingredient American classic bar cookie, this time with white chocolate chips and dried cranberries. Delicious on their own or warmed with a scoop of ice cream on top.

We’re halfway through #CranberryWeek, one of my favorite foodie weeks of the year. If you’ve been following along with me for a while, you probably remember me saying that cranberries ring in late fall for me. I skip pumpkin season and go straight for these tart fruits. Thanksgiving never has a pumpkin pie (unless someone else brings it) but instead, a cranberry pear tart.

This is the second recipe that I’m sharing with you this week (if you missed my quinoa with turkey, Brussels sprouts and cranberries on Monday, be sure to click the link and check it out!), and this is my only dessert. If you’re wanting extra sweets or just more cranberry recipes that I’m bring to you this week, you can search #CranberryWeek on social media. This year we have over 20 bloggers bring you delicious cranberry recipes to brighten up your fall. In addition, today’s recipes can be found at the bottom of this post, and as an added bonus, I’ll even give you a few of my favorites from previous years:

A sweet bar cookie gets a fall makeover. Fall Magic Bars are a twist on the 7-ingredient American classic bar cookie, this time with white chocolate chips and dried cranberries. Delicious on their own or warmed with a scoop of ice cream on top.

Today’s recipe has been one that I’ve been thinking about for two years now. (There are just so many recipes to try, and not enough time to make them all!) I grew up loving classic Magic Bars (aka Seven Layer Cookies). The graham cracker crust was topped with sweetened coconut flakes, a mix of chocolate and butterscotch chips, chopped pecans, and sweetened condensed milk. My mom used to whip up a batch, and like most other sweets in my house, they didn’t last long.

I’ve taken that classic recipe and created a fall version, with dried cranberries and white chocolate, which pair so well together. These cookies are delicious at room temperature, but even better when they’re warm from the oven or microwaved for a few seconds. Then they become ooey gooey sweet goodness. Nobody will judge if you top a warm sugar-laden cookie with a scoop of vanilla ice cream, I promise.

A sweet bar cookie gets a fall makeover. Fall Magic Bars are a twist on the 7-ingredient American classic bar cookie, this time with white chocolate chips and dried cranberries. Delicious on their own or warmed with a scoop of ice cream on top.

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A sweet bar cookie gets a fall makeover. Fall Magic Bars are a twist on the 7-ingredient American classic bar cookie, this time with white chocolate chips and dried cranberries. Delicious on their own or warmed with a scoop of ice cream on top.

Fall Magic Bars

A sweet bar cookie gets a fall makeover. Fall Magic Bars are a twist on the 7-ingredient American classic bar cookie, this time with white chocolate chips and dried cranberries. Delicious on their own or warmed with a scoop of ice cream on top.

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 20 Cookies
Calories 243 kcal
Author Liz

Ingredients

  • 2 c. graham crackers crumbs from about 14 graham crackers
  • 1 stick butter melted
  • 1 c. sweetened coconut flakes
  • 1 c. white chocolate chips
  • 1 c. dried cranberries
  • 1 c. chopped pecans
  • 1 14-oz. can sweetened condensed milk

Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter, mixing until incorporated. Pour into a 9x13-inch pan. Using your fingers, press crust evenly across the bottom.
  2. Now create the layers by spreading coconut flakes, white chocolate chips, dried cranberries and chopped pecans evenly over graham cracker crust, ensuring that everything is evenly distributed.
  3. Drizzle bars with sweetened condensed milk.
  4. Bake for 20 minutes.
  5. Remove from oven and allow to cool completely before cutting bars into 20 pieces.

A Books n’ Cooks original recipe.

A sweet bar cookie gets a fall makeover. Fall Magic Bars are a twist on the 7-ingredient American classic bar cookie, this time with white chocolate chips and dried cranberries. Delicious on their own or warmed with a scoop of ice cream on top.

Today’s #CranberryWeek Recipes

See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long. And a big thanks to Caroline from Caroline’s Cooking for hosting this week-long event!

Sopapilla-Inspired Cheesecake Bars #SundaySupper

My husband absolutely loves cheesecake, but I rarely make it – or really any other cakes lately. Mostly, I don’t have time for desserts that are completed in multiple steps, whether it’s baking the crust and then the cake, or baking the cake and then frosting it. I’ve been too busy lately and frankly, I tend to run out of steam by the time I hit that second step, sometime hours later. I drag myself through it, but the baking process is no longer enjoyable at that point.

Enter these Sopapilla Cheesecake Bars. All of the great flavor of cheesecake, plus the wonderful cinnamon-sugar of the Mexican pastry, much less fuss. While I love the graham cracker crust on regular cheesecakes, the crispy cinnamon sugar on top of these bars more than makes up for it being missing. They were delicious.

This recipe starts almost a week of Mexican recipes. I hope that you find some inspiration for any upcoming Cinco de Mayo celebrations in today’s post, the #SundaySupper collection at the bottom of this post, as well as the recipes that posted this week.

Sopapilla-Inspired Cheesecake Bars

Adapted from Pillsbury

Makes at least 16 servings

Ingredients:

  • 2-8 oz. cans Pillsbury crescent rolls
  • 2-8oz. packages cream cheese, softened
  • 1 1/2 c. granulated sugar, divided
  • 1 tsp. vanilla extract
  • 1 stick unsalted butter, melted
  • 1 Tbs. ground cinnamon

Preheat oven to 350°F.

In an ungreased 9×13 inch glass baking dish, unroll 1 can of crescent rolls, carefully stretching to cover the bottom of baking dish. Pinch together perforations to seal.

In a large bowl – or the bowl of a stand mixer – beat cream cheese and 1 cup of sugar until thoroughly combined. Add vanilla. Spread evenly over crescent rolls in the baking dish.

Unroll other can of crescent rolls, stretching to cover cream cheese layer while simultaneously pinching together perforations to seal.

Pour melted butter evenly over top of crescent rolls.

In a small dish, mix remaining 1/2 cup of sugar and the cinnamon. Sprinkle evenly over top. It will be a nice, thick layer of cinnamon sugar.

Bake for 30 minutes, until center is set. Allow to cool on stove or a wire rack for 30-60 minutes. Transfer to the fridge to chill before cutting.

Store covered in the refrigerator.

More easy Cinco de Mayo recipes, compliments of the #SundaySupper tastemakers:

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Sunday Supper Easy Cinco de Mayo Recipes

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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