Blueberry Oatmeal Crumble Bars

*Serves 8
Crust & Crumble Topping

• 1/2 C (1 stick) of butter, melted
• 1 C all-purpose flour
• 3/4 C old-fashioned whole-rolled oats (quick cook or instant will make the mixture too dry)
• 1/2 C sugar
• 1/4 C light brown sugar
• pinch of salt to taste

Blueberry Layer

• 12 oz (2 C) blueberries (fresh or frozen)
• 1/3 C sugar
• 2 TBS lemon juice
• 2 tsp cornstarch

Crust & Crumble Topping
Preheat oven to 350. Line an 8-inch square pan with foil and spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute.

Add the flour, oats, sugars, salt, and stir to combine. (Mixture will be dry and sandy with some larger crumble pieces.)

Set 1 cup of mixture aside to be sprinkles on later.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.

Blueberry Layer
In a large mixing bowl add all ingredients and toss to combine. (If sugar hasn't dissolved fully that's okay because it liquefies while baking.)

Evenly distribute blueberry mixture over the crust.

Evenly sprinkle with the reserved heaping cup of crumble topping mixture.

Bake for about 55 minutes, or until edges are set and center has just set.

Allow bars to cool at least 30 minutes before slicing and serving.

Easy Lemon Bars

Pastry Base

• 1 C cold butter, cut in small pieces
• 1/2 C sugar
• 2 C flour

In a food processor blend together the butter, sugar, and flour.

Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan.

Bake for 20 minutes at 350. The bottom should just be beginning to brown slightly at the top edges.

Lemon Layer

• 1 1/2 C sugar
• 1/4 C flour
• 4 eggs
• zest of 2 lemons, very finely chopped
• juice of 2 lemons (about 2/3 to 3/4 C of juice)

Whisk together the sugar, flour, eggs, zest and lemon juice until sugar is dissolved.

Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked pastry base.

Bake at 350 for 20-25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or add a meringue topping.

S'mores Treats

Makes approximately 18 bars

• 4 TBS butter
• 6 C marshmallows
• 6 C graham crackers, crushed
• 2 C chocolate chips

Coat a 9 x13 baking dish with cooking butter spray. Set aside.

In a large saucepan, melt butter over low heat.

Add marshmallows and stir until completely melted.

Remove from heat.

Add crushed graham cracker. Stir until well combined.

Add chocolate chips. Stir until well combined.

Using a buttered spatula, evenly press mixture into the buttered 9 x 13 dish.

Let cool approximately 15 minutes. Cut into 2-inch squares.

Rolo Brownies/Mini Trifles

Rolo Brownies

Makes 16 brownies

• 1/2 C (1 stick) butter
• 1/4 C cocoa powder
• 1 C sugar
• 2 eggs
• 1/2 tsp vanilla
• 1/2 C flour
• 1 package of Rolos, chopped

Preheat oven to 350.

Melt butter in the microwave.

With an electric mixer, mix melted butter and cocoa in a medium bowl.

Beat in sugar, eggs, then vanilla. Mix well with a mixer.

Add flour and stir well.

Pour mixture in an 8x8, greased baking pan.

Bake for 10 minutes.

Sprinkle chopped Rolos on top.

Bake for 10-15 more minutes, until brownies are cooked through.

Rolo Trifle

• 1-2 Rolo Brownies
• 2 C vanilla ice cream
• whipped cream or cool whip
• chopped Rolos to garnish

Peanut Butter Bars

Makes approximately 24 bars

• 1 C butter melted
• 2 C graham cracker crumbs 
• 2 C confectioners’ sugar
• 1 C peanut butter
• 1 1/2 C semisweet chocolate chips

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and peanut butter until well blended. 

Press evenly into the bottom of an ungreased 9×13 inch pan. 

In the microwave, melt the chocolate chips, stirring occasionally until smooth. 

Pour over the peanut butter layer. 

Refrigerate for at least one hour before cutting into squares.

Renee's Brownies

About two years ago my wonderful sister Jess threw me a beautiful bridal shower. My wonderful and awesome sister contacted the guests ahead of time, asking them to send her one of their favorite recipes so that she could put together a recipe book. She then gave me the book at my bridal shower. That binder full of recipes is such a treasured gift.

This is one of the recipes given to me that day- a brownie recipe from my lovely mother in law, Renee.

I can't believe I've waited so long to try it out, nonetheless, thank you Renee for this DELICIOUS recipe!

Makes 16 brownies

• 1/2 C (1 stick) butter
• 1/4 C cocoa powder
• 1 C sugar
• 2 eggs
• 1/2 tsp vanilla
• 1/2 C flour

Melt butter in the microwave. With an electric mixer, mix melted butter and cocoa in a medium bowl. Beat in sugar, eggs, then vanilla. Mix well with a mixer. Add flour and stir well.

Pour mixture in an 8x8, greased baking pan.

Bake at 350 for 15-25 minutes.

My favorite: serve with vanilla ice cream and nuts.

Double Delicous Cookie Bars (Double D's)

My mom has made these bars for as long as I can remember, and she became famous for it. 
She made them for family gatherings, beach days, or just on any ordinary day.
They earned the nickname- Double D's.

I'm so blessed to have been raised by such an amazing mama. 
She's not just amazing for making wonderful treats like these, but for teaching me to be a homemaker and make yummy treats for my family. 
She has taught me so many other valuable things in my life. I love her so much for it.

Makes approximately 32 bars

• 1/2 C (1 stick) butter
• 1 1/2 C graham cracker crumbs
• 1 (14 oz) can of sweetened condensed milk
• 2 C chocolate chips
• 1 C Reese's peanut butter chips

Preheat oven to 350.

In a 9x13 dish, melt butter in oven. Sprinkle crumbs evenly over butter. Pour sweetened condensed milk evenly over crumbs.

In a small bowl, mix together chocolate and peanut butter chips; pour chips evenly over sweetened condensed milk. Press down firmly.

Bake 20-30 minutes until lightly browned.

S'mores Cookie Bars

*Makes 16 bars

1/2 C (1 stick) butter, room temperature

1/4 C brown sugar

1/2 C sugar

1 large egg

1 tsp vanilla extract

1 1/3 C all purpose flour

3/4 C graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

1 1/2 C (7 oz. jar) marshmallow creme

1 C milk chocolate chips

Preheat oven to 350. Grease an 8-inch square baking pan.

In a large bowl with a mixer, mix together butter, sugar, egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half. Press half of dough into an even layer on the bottom of the prepared pan. Spread marshmallow creme over dough. Cover the creme with chocolate chips. Place remaining dough in a single layer on top of the chocolate.

Bake for 20 to 30 minutes, until lightly browned. Cool completely before cutting into bars.

Magic Cookie Bars

These bars are my absolute weakness! I didn't think I even liked coconut until my cousin Tiffany threw me a Bridal Shower and served these bad boys. I was instantly hooked!

When I make them I have to half the recipe because if I do make a whole 9x13 pan of them, I will eat all of it. They are even more heavenly to eat fresh or nuked then served with vanilla ice cream.

1/3 C of butter, melted

1 1/3 C graham crackers, crumbled very fine

1 14 oz. can of sweetened condensed milk

1 6 oz. package of chocolate chips

2 C flaked coconut

1 C nuts, chopped

Preheat oven to 325. In 13 x 9 pan, melt the butter. Sprinkle the graham cracker crumbs over the top of the butter. Mix it together to make the crust. Press it on the bottom of the dish. Butter the sides of the dish before adding the other ingredients.

Pour the sweetened condensed milk evenly over the crust. Layer the chocolate chips evenly over the top. Sprinkle coconut evenly over the top of the chocolate chips. Layer the nuts evenly over the coconut. Press this all down gently.

Bake for about 25 to 30 minutes. You will want the coconut to be a little golden brown. Cool thoroughly before cutting. Store at room temperature.