Bready or Not: Snickerdoodle Blondies
Snickerdoodles are awesome. But what do you do when you need to make a lot but don’t have the time to make individual cookies?
Make blondies, my friend.
These are packed with all the Snickerdoodle flavor you know and love, all in a convenient new shape. The cinnamon chips add a potent oomph of flavor that takes these to a whole new level.
Oh yeah. These are chewy, dense, and all kinds of amazing.
I’d like to tell you how long these keep fresh, but I don’t know. My husband took them to work and they just kinda vanished. I take that as a good sign.
Modified from Can’t Stay Out of the Kitchen.
Bready or Not: Snickerdoodle Blondies
Ingredients
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups brown sugar packed
- 1 Tablespoon vanilla extract
- 2 eggs room temperature
- 2 2/3 cup all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 tsp cream of tartar
- 1 tsp cinnamon
- 2 tsp baking powder
- 10 oz Hershey’s cinnamon chips 1 bag
Topping:
- 2 Tablespoons turbinado or other raw sugar
- pinch nutmeg
- 2 tsp cinnamon
Instructions
- Prepare a 9x13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.
- In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.
- In a separate bowl, sift together the dry ingredients: flour, salt, nutmeg, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the large bowl. Once everything is mixed, add the bag of cinnamon chips.
- Evenly spread the dough into the prepared pan. In a small bowl, mix the turbinado sugar, nutmeg, and cinnamon. Sprinkle the topping mix over the dough.
- Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature.
- OM NOM NOM!
Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars
A picture is worth a thousand words, right?
The original version at Mom on Time Out looked pretty darn amazing to start, but as usual I decided to improve something by adding 1) Biscoff spread, and 2) Oreos.
These things will blow your mind and your waistline. Imagine dense bricks of caramel and goodness. I stored these in the fridge–because I live in Arizona and even at room temp chocolate goes too soft–and to my surprise, these bars didn’t harden. Nope. Even chilled, they were chewy and amazing. The Biscoff probably helped with the soft and chewy aspect.
Of course, you can also make this using any nut butter instead of the Biscoff spread, or substitute another cookie for the Oreos. Mix it up. So many things pair well with a thick layer of caramel.
Make these. You know you want to.
Modified from Mom on Time Out.
Bready or Not: Oreo Chocolate Chip Caramel Cookie Bars
Ingredients
Caramel Filling
- 11 oz bag caramels Caramel Bits work well
- 14 oz can sweetened condensed milk
- 4 Tbsp butter
Cookie Dough
- 1 1/2 sticks 3/4 cups unsalted butter
- 2 cups light brown sugar
- 1/2 cup creamy Biscoff spread or nut butter
- 2 eggs room temperature
- 1 Tbsp vanilla extract
- 2 cups flour
- 1 cup old fashioned rolled oats
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 2 cups chopped Oreos about 1/3 of package, a little over 1 row
Instructions
- Preheat oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper or aluminum foil, and butter or use nonstick spray. Chop the Oreos and set them aside.
- Place caramels in a small saucepan with butter and sweetened condensed milk. On medium-low heat, stir often until caramels are melted and mixture smooth. Set aside.
- In a large mixing bowl, cream together the butter and sugar. Add the Biscoff spread (or nut butter) and mix. Add eggs and then vanilla, and mix well.
- Combine the dry ingredients: flour, oats, baking powder, and salt in a small mixing bowl. Slowly pour the flour mix into the large mixing bowl. Stir in the chocolate chips and then the Oreo pieces.
- Drop about 2/3 of the dough into the prepared casserole pan and smooth it out over the bottom. Slowly pour the caramel mixture over the dough and spread out to the edges. Dollop the rest of the dough on top; don't worry about covering all of the caramel.
- Bake for 28-32 minutes. Cool completely and then cut into bars.
OM NOM NOM!
Bready or Not: Dulce de Leche Apple Blondies
Dessert. Breakfast. Brunch. Hunger. These are all good times to whip up these Dulce de Leche Apple Blondies.
This is kinda like a cross between an apple crisp and a pie. The apples are mixed into batter and then topped with layers of caramel and sweetened crumbs.
I confess, I didn’t measure the amount of dulce de leche I used here. The measurement below is a total guess. Really, get a squeeze bottle or an open jar and drizzle. Don’t worry about covering the whole surface.
The edges here bake up solid and chewy. The middle passed the toothpick test for doneness, but once it was cut into, it was still a little gooey. That was fine. I knew it was baked through. It’s just a pie-like consistency in the middle.
Serve this cold straight out of the fridge. Maybe add a scoop of ice cream. Or warm it up a touch in the microwave. These blondies are versatile. They can take many paths to end up in your happy belly.
Modified from Foodie Crush
Bready or Not: Dulce de Leche Apple Blondies
Ingredients
For the blondies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 2/3 cups light brown sugar packed
- 3/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 2 medium apples peeled and diced (1 1/2-2 cups)
- 1/4 to 1/2 cup dulce de leche or caramel topping
For the strudel
- 5 Tablespoons cold butter chopped
- 2/3 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Line a 8 X 8 inch pan (or 9 X 9 inch) pan with aluminum foil so that it hangs over the sides. Apply non-stick spray.
- Whisk together the flour, baking powder, cinnamon, cream of tartar and salt in a medium size bowl and set aside.
- In a large bowl, mix the brown sugar and butter. Add the eggs and vanilla and mix until well combined. Add the dry ingredients. Add the apple pieces. Spread the batter in the prepared pan.
- Whip out a squeeze bottle or jar of dulce de leche or caramel. Drizzle over the batter.
- Combine the strudel ingredients in another bowl and chop together until the butter is mostly down to pea-size chunks. Sprinkle evenly over the top of the batter.
- Bake for 40-45 minutes or until the top is lightly golden and a toothpick inserted into the center of the pan comes out clean. Allow to cool completely. Lift the bars out by the overhanging foil and cut into bars. The edges will be crisper and more solid, while the center may be messier and sticky with caramel. It's all good.
OM NOM NOM.
Bready or Not: Biscoff Fluffernutter Bars
Air conditioning is what makes Phoenix habitable, but even that has limits. We keep our air set at 82-degrees. This keeps us comfortable but is still not quite cool enough for some stuff in our kitchen.
The chocolate chips in my pantry go soft. Miniature candy bars, stockpiled from holiday clearance sales, goes outright melty. Marshmallows and caramels begin to fossilize. I keep some things in the fridge but I can’t get all of it in there.
This means I obviously need to start baking and use up the stuff while it’s still good.
Traditional fluffernutter bars use peanut butter. You can certainly do that here–or use any nut butter–but I used my good ol’ Biscoff spread because, as you all know, I’m obsessed with the stuff. It makes everything taste like cookie dough. What’s not to love? I also used half a bag of mini marshmallows (you’ll find out what I did with the other half in another recipe) and a bag of chocolate chips.
You know what’s cool about using marshmallows in a recipe like this? CAVERNS. It creates pockets of invisible sweetness. Look! See?
My husband took this to work and it was, um, popular. The whole 9×13 pan’s worth of bars just kinda vanished and he had recipe requests.
I don’t believe in secret recipes. Share the love. If that love happens to involve chocolate, Biscoff spread, and marshmallows, all the better.
Recipe greatly adapted from Back for Seconds.
Bready or Not: Biscoff Fluffernutter Bars
Ingredients
- 1 cup unsalted butter softened
- 3/4 cups creamy Biscoff spread or nut butter
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 2 eggs room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 cups chocolate chips
- 5 ounces mini marshmallows half bag
Instructions
- Preheat oven to 350-degrees. Prepare a 9x13 pan with aluminum foil or parchment and apply nonstick spray.
- In a mixing bowl, cream together the butter, Biscoff spread (or nut butter), and sugars. Add the eggs and blend in, followed by all of the dry ingredients. Gently fold in marshmallows and chocolate chips. It'll be thick.
- Spread the dough into the pan and even out. Bake for 20 to 25 minutes, or until lightly browned on the edges. The center will jiggle slightly from the marshmallows but it will set after it cools.
- Cool completely and cut into squares. Store in a tightly sealed container.
OM NOM NOM.
Bready or Not: Glazed Maple Blondies
I’m ripping off recreating my own recipe.
Last fall I shared Maple Truffle Blondies. It consisted of three layers: maple blondies, cream cheese and pulverized maple cookies, and a maple glaze.
So I wondered, hey, those blondies are really good. I have more maple creme cookies to use up. I do have cream cheese, but I don’t want to use it right now. Let’s knock this down to two layers and see what results.
The result: WOW.
Maple goodness, let me tell you. The blondie is chewy and not overly sweet, so that glaze is perfection. Sweet, but not cloyingly so like some frostings are. If you want, you could also mix nuts (pecans would be great, I imagine) into the blondies or sprinkle them on the glaze.
Before the glaze…
The maple creme cookies are a Christmas seasonal thing in some areas, but I can find them year-round at Fresh & Easy or Sprouts Farmers Markets. If you can’t find them, just sub in Golden Oreos and add more maple flavor, or omit entirely. It would make for thinner bars, but they would still be awesome.
If you love maple, you gotta make this.
Bready or Not: Glazed Maple Blondies
Ingredients
For maple blondies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 10 Tablespoons butter melted
- 1 cup brown sugar packed
- 1/2 cup pure maple syrup
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 maple creme cookies box
For glaze:
- 2 cups confectioners' sugar sifted
- 1 tsp cinnamon
- 2 Tb butter melted
- 3/4 tsp maple flavoring vanilla will do in a pinch
- 2 + Tb milk almond milk works!
Instructions
- Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees.
- Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.
- In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the chocolate chips and cookie pieces.
- Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean.
- Let the blondie layer cool completely. Place in fridge for a while, if necessary.
- Combine glaze ingredients in bowl. Add enough milk so that the icing is spreadable but not runny. Immediately dollop over blondies and smooth it out. Immediately sprinkle on the reserved crumbs. Use fingers to gently press in.
- Place pan in fridge to set for hour or two before slicing. Store in fridge.
OM NOM NOM.
Bready or Not: Cardamom Toffee Coffee Blondies
My modified version of this recipe came about because I misread the original name on Pinterest. It was “Cardamom Coffee Blondies,” but at first glance I thought it said “Toffee.” Which sounded really good.
Once I read the recipe, I knew I had it in my power to make these with coffee and toffee. That’s because I had a bag of Heath Bits with Milk Chocolate stashed in my fridge.
The flavors here play very well together. You have the lovely flavor of cardamom, the sweetness of toffee, the touch of chocolate, and the incorporated espresso powder. It sounds like a lot, but it works.
The texture is amazing, too. These are soft, chewy, and keep well for several days at room temp or in a closed container in the fridge (a necessity in Arizona, alas).
Bready or Not: Cardamom Toffee Coffee Blondies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1 Tbsp instant espresso powder heaping
- 1 Tbsp ground cardamom heaping
- 2 eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 bag of Heath bits with chocolate or chop up some Heath or other toffee bars
For the top
- 1/2 cup chocolate chips
Instructions
- Preheat oven at 350-degrees. Prepare a 9x13 pan by lining it with parchment or aluminum foil and apply butter or nonstick spray.
- Cream the butter, espresso powder, cardamom and sugars together until fluffy; this takes several minutes. Beat in eggs, one at a time, followed by the vanilla.
- In a small bowl, whisk together flour, baking soda and salt. Add dry ingredients to the wet, mixing just until combined. Add the bag of Heath Bits last.
- Spread the thick batter into the prepared casserole dish. Sprinkle the chocolate chips across the top and gently press in.
- Bake for 30-35 minutes, until the edges are set and the middle passes the toothpick test. Don't over bake! Let cool a while before cutting.
OM NOM NOM.
