September is almost here, which means it’s back-to-school, back-to-work and all around back-to-crazy season. If you find yourself in need of a little sweetness to help you through the day, whip up a batch of bars. These baked goods can be made in bunches and grabbed on the go, and they range from wholesome breakfast items to indulgent cheat treats. Read along for three of our totally delicious bar recipes.
Peanut Butter & Jelly Crumble Bars
No butter or oil gives these PB&J bars a healthy, breakfast-worthy spin. Take one on your way to work, or enjoy at home with a glass of cold milk for a combo that evokes childhood memories.
Ingredients:
¾ cup creamy peanut butter ½ cup brown sugar 1 tablespoon vanilla extract 1 cup all-purpose flour 1 cup rolled oats ¼ teaspoon salt 1 teaspoon baking soda ½ cup milk ¾ cup strawberry preserves
Directions:
1. Preheat oven to 350 degrees. Line an 8-by-8-inch baking dish with parchment paper.
2. Using an electric mixer, beat peanut butter and brown sugar on medium-high until smooth and fluffy.
3. Add in vanilla extract and mix until combined.
4. Add in flour, oats, salt and baking soda and mix until combined. Slowly mix in milk until dough forms.
5. Remove ²⁄3 of the dough and gently roll it into a ball. Place it in the middle of the dish and press into an even layer.
6. Warm the strawberry preserves in a saucepan or microwave until slightly melted, about 30 seconds. Pour the jam over the layer of dough and spread with the back of a spoon until even.
7. Crumble remaining dough evenly over the jam layer. Don’t worry if the crumbles do not completely cover the jam.
8. Bake for 18-20 minutes, or until set and golden on top. Let cool completely, then cut into 12 squares.
Cinnamon Roll Cheesecake Bars
These creamy, cinnamon-roll-inspired bars are great for breakfast or with coffee as a mid-afternoon pick-me-up. Keep chilled until ready to enjoy.
Ingredients:
For graham cracker crust: 12 graham crackers ¼ cup sugar ½ cup (1 stick) unsalted butter, melted 1 tablespoon cinnamon For cinnamon syrup: ¼ cup (½ stick) unsalted butter ½ tablespoon cinnamon ½ cup sugar ¼ teaspoon vanilla extract 1 tablespoon flour For cheesecake filling: 1 egg 1/3 cup sugar 12 ounces (2 packages) cream cheese, softened 2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350 degrees. Line an 8-by-8-inch baking dish with aluminum foil and spray with oil.
2. Prepare graham cracker crust: Place graham crackers in a food processor and pulse until fine crumbs form. Add graham cracker crumbs to bowl along with ¼ cup sugar, ½ cup melted butter and 1 tablespoon cinnamon. Mix until combined. Press graham cracker mixture into lined dish in an even layer. Bake 5 minutes.
3. Prepare cinnamon syrup: In a saucepan, combine ¼ cup butter, ½ tablespoon cinnamon and ½ cup sugar. Cook over medium heat until butter has melted, then stir until ingredients are combined. Stir in ¼ teaspoon vanilla extract and flour. Turn off heat and allow mixture to cool slightly.
4. Prepare cheesecake filling: In a large bowl, whisk together egg and sugar until foamy. Add cream cheese and 2 teaspoons vanilla extract and mix until smooth.
5. To assemble: Pour cheesecake filling on top of baked graham cracker crust. Spoon cinnamon syrup over cheesecake filling and use a toothpick to swirl them together. Bake for 20 minutes or until set. Allow to cool for 30 minutes, then continue cooling in the refrigerator. Keep refrigerated until ready to serve.
Caramel Coconut Cookie Bars
In this recipe, toasted coconut, creamy caramel and drizzled chocolate layer together on a shortbread cookie crust to create one sweet, utterly indulgent bar that definitely falls in the dessert category.
Ingredients:
For shortbread cookie crust: 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature ½ cup sugar For topping: 4 cups sweetened coconut flakes 2 packages (about 22 ounces) caramels 3 tablespoons milk ¼ teaspoon salt 1½ cups semisweet chocolate chips
Directions:
1. Preheat oven to 325 degrees. Line a 9-by-13-inch baking dish with parchment paper.
2. Prepare shortbread cookie crust: In a medium bowl, whisk together flour, baking powder and salt. Set aside. Using a mixer, beat butter and sugar on medium high until light and fluffy, about 1 minute. Turn the mixer to low and slowly add flour mixture, beating until combined and scraping the sides of the bowl as needed. Transfer dough into prepared dish and press into an even layer. Bake until shortbread is lightly golden, about 22 minutes. Remove from oven and cool on a wire rack while preparing the topping.
3. Prepare coconut: Increase oven to 350 degrees. Spread coconut flakes on a baking sheet lined with parchment paper. Bake coconut for about 10 minutes or until toasted, stirring often so the flakes brown evenly. Remove from oven and allow to cool.
4. Prepare caramel coconut topping: Melt caramels, milk and salt in a double boiler over simmering water. Cook, stirring, until caramels are fully melted. Remove from heat and add toasted coconut, stirring until combined. Quickly spoon from bowl, creating an even layer over the baked shortbread cookie crust. Use a piece of parchment paper to press caramel coconut topping to shortbread so that it adheres. Let bars sit at room temperature for 30 minutes.
5. Remove parchment paper and uncut bars from dish and place on cutting board, then slice into roughly 21 cookie bars.
6. Create chocolate drizzle: Melt chocolate chips in a double boiler or microwave. Spoon into plastic baggie, twist to compress, and cut a corner off to create an easy piping bag. Drizzle chocolate over bars and allow to set before serving.
By Hannah Wigton | Photography by Donovan Roberts Witmer
