Fruit & Cream Streusel Squares

Fruit & Streusel Squares

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I found this recipe in the All the Best Pampered Chef Cookbook.  These are so much simpler than they look or taste.  Every time I serve them I get the questions, "These are homemade?"  I love making one batch with 2 or 3 flavors and it gives great variety.

PDF Version HERE

Preheat the oven to 350*.  

First you make the crust.

3/4 c. butter, melted

2 1/2 c. all-purpose flour

3/4 c. powdered sugar

Add flour and powdered sugar to melted butter.  Mix until crumbly.  (I would call this more dough-like than crumbly, like sugar cookie dough.)  Reserve 1/4 c. of crust mix for topping.

Sprinkle crust mixture evenly over bottom of stoneware bar pan.  Roll to an even thickness using lightly floured roller.

(I use powdered sugar instead of flour and pat down with my hand first and then roll out smooth with roller.  I found this works better than just rolling which even with flour or sugar sticks to the roller often.)

For filling:

1 jar (12oz) seedless jam

1/4 c. all-purpose flour

(If you use more than one flavor make sure you evenly distribute the flour.)

Combine jam and flour in small batter bowl; mix until smooth.

Spread jam over crust.

For topping:

1 pkg. (8oz) cream cheese, softened

1/2 c. powdered sugar

1/4 c. walnut halves, chopped (optional, I rarely add nuts to my baking)

If cream cheese isn't softened warm in microwave 30 seconds or until soft.  Add powdered sugar and whisk until smooth. (I used an electric beater).  Put cream cheese mixture in Accent Decorator, Piping Bag or Plastic Ziploc Bag (if doing this, cut a hole in one corner for piping).  

Pipe cream cheese in diagonal rows onto jam layer.

If using nuts, add them to reserved crust.

Sprinkle reserved crust over top of cream cheese layer.  

Bake 30-35 min or until edges lightly golden brown.  Remove from oven; cool completely.  

Cut into squares, or triangles.

PDF Version HERE

ENJOY!!!

Symphony Brownies

Symphony Brownies

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These are so excellent.  If you don't like symphony toffee bars, these aren't for you.  But if you do.  O wow, be prepared to make these often!  They are so simple you won't be able to resist.

For the PDF version click here.

Start with basic brownie mix.  You can use homemade or box version.

Prepare batter as directed on the box.  I LOVE my chocolate so I always add handful or two of chocolate chips to my brownie batter.

Pour about half of the batter or a little less (enough to cover the bottom) into greased 13x9" pan.

Layer your unwrapped giant symphony toffee bars over the brownies.

Depending on the curve of your pan you can fit between 2 1/2-3 bars.  (If I broke mine I could have fit the other half in there.)

Top with remaining batter until all of symphony bar is covered.

Bake in preheated oven as directed in brownie directions.  Mine was at 350 for about 28 min.

Enjoy your delicious brownies with a sweet toffee surprise in the middle!

You can find the PDF version here.

ENJOY!!!

Chocolate Peanut Butter Brownie Cupcakes

Chocolate Peanut Butter Brownie Cupcakes

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When I am in the mood for peanut butter and lots of chocolate these are just perfect!  The peanut butter is not overwhelming unless you want it to be.  Add as much or as little peanut butter chips as you want.  It's SO incredibly simple and fast these are going to be very common this coming winter.

If you want the PDF version of this recipe you can find it here.

You start with a basic family size brownie mix.  Mix according to directions for "Cake-like" brownies.  If you are at high altitude (like me) you will most likely had to add flour as well.  You can also use any basic brownies recipe you have.

I can never be content with a box of brownie mix, if nothing else I always AT LEAST add 1-2 handfuls of chocolate chips.  Makes them so much more chocolaty and delicious!

Scoop about 1 spoonful into the bottom paper-lined muffin pan.  Then add peanut butter chips.  This is where you decide how much or little you want of peanut butter flavor.  (You can add other kind of chips, if desired, in here, but I already added my chocolate chips to the batter).

Then cover with the remaining batter.

This recipe makes 18.  If you only have muffin tins with 12, make sure you add water to the remaining muffin tins or your brownies will not cook evenly.

Then bake at temperature according to box directions (about 350* most likely) and I used a little less time than the 13x9" pan would take.  My box said 28-30 and I baked mine for about 25.  They were perfect.  

You can't really see the layer of peanut butter but it is there and oh, so yummy!

ENJOY!

If you want the PDF version of this recipe you can find it here.

Chocolate Scotcheroos

Chocolate Scotcheroos

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Who doesn't love a peanut butter krispy treat with chocolate and butterscotch topping?! If you use gluten free krispies (which taste the same as rice krispy brand) these are gluten free! :) One of our favorites

INGREDIENTS:

1 c. light corn syrup

1 c. sugar

1 c. peanut butter

6 c. rice krispies

1 c. semi-sweet chocolate chips

1 c. butterscotch chips

DIRECTIONS:

1. Place corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently until sugar dissolves and mixture begins to boil.

2. Remove from heat. Stir in peanut butter, mix well.

3. Add rice krispies. Stir until well coated.

4. Press mixture into well greased 13x9x2" pan. Set aside.

5. Melt chocolate and butterscotch chips together in small saucepan over low heat, stirring constantly.

6. Spread evenly over cereal mixture. Let stand until firm. Cut into 2x1" bars when cooled.

Remember to use Gluten Free Krispies for GLUTEN FREE!

ENJOY!