Pretzel M&M Blondies

1 stick unsalted butter
1 cup light brown sugar, packed
2 eggs
1 tsp vanilla
1/4 tsp coarse salt
1 1/2 cup flour
1 cup pretzel m&m’s
fleur de sel (or another sea salt)

Preheat oven to 350. Melt the butter and set aside to cool.  Line an 8 x 8″ pan with foil, with some hanging over the sides.

Beat the butter and sugar until light and fluffy.  Beat in the eggs, vanilla and salt.  On low speed, beat in the flour. Stir in the m&m’s.

Pour into the prepared pan and spread to even. Sprinkle lightly with fleur de sel.

Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.  Cool completely in a wire rack in the pan. Lift up the foil and cut into squares.

Peanut Butter Chocolate Chip Bars

6 tbsp unsalted butter
1/2 c natural chunky peanut butter
1 c sugar
1/4 c light brown sugar, packed
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp salt
1 tsp baking powder
1 cup semi-sweet chocolate chips

Preheat oven to 350. Lightly grease an 8 x 8″ pan

Whisk together the flour, salt and baking powder. Set aside.

Cream the butter and peanut butter together until smooth. Beat in the sugars until combined.  Add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.

Stir in the flour mixture. Add the chocolate chips, stirring until combined.

Spread the batter into the prepared pan. Bake for about 30- 32 minutes. Cool completely before cutting.

Peanut Butter Cake Bars

2/3 cup butter, softened
2/3 cup peanut butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 pkg milk chocolate chips

In a large bowl, cream the butter, peanut butter, sugar, and brown sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.

Spread into greased 9×13 baking pan. Bake at 350 for 35-45 minutes or until a tooth pick inserted into the center comes out clean. Cook on wire rack. Cut into bars and serve.

Frosted Banana Bars

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 medium ripe bananas, mashed

Frosting:
4oz cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 1/2 to 1 3/4 cups confectioners sugar

Mix cream cheese, butter, and sugar. Add eggs, sour cream, vanilla. Combine flour, baking soda and salt. Gradually add to cream mix. Stir in bananas. Pour into gresed 15x10x1 pan. Bake at 350 for 20-25 minutes.

For frosting, mix cream cheese, butter and vanilla. Gradually beat enough confectioners sugar to achieve frosting like consistency. Spread over cool bars. Refrigerate.

Peanut Butter Rice Krispie Treats

1 bag butterscotch chips (11.5oz)
6 cups rice krispies
1 cup peanut butter
Equal amounts of butterscotch chips and chocolate chips

Melt butterscotch chips and peanut butter together. Mix in cereal. Press into buttered 9×13 pan.

Frost with melted chocolate and butterscotch chips in equal amounts. Spread over bars.

Rustic Fruit Tart

1/2 cup butter, softened
4oz cream cheese, softened
1 1/2 cups flour
2 large apples, peeled and sliced
1 medium pear, peeled and sliced
4 1/2 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. cardamon
1/4 tsp. ground nutmeg
1/4 cup orange juice
1/3 cup brown sugar
1/2 cup apricot jam

In a small mixing bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.

In a large bowl, combine apples and pear. In a small bowl, combine cornstarch, cardamon, and nutmeg; stir in orange juice until smooth. Add brown sugar and stir until blended. Pour over apples and pears; stirring gently to coat.

On a lightly floured surface roll out dough into a 14″ circle (I divide the dough and do several smaller circles to make individual tarts for each person I’m serving instead of one large one). Transfer to parchment lined baking sheet (I just spray with PAM instead of using parchment paper). Spoon filling over the pastry to within 2″ of the edge. Fold up edges of pastry over filling; leaving the center uncovered.

Bake at 375 for 40-45 minutes or until crust is golden and filling is bubbly. Brush on apricot jam (I’ve used apricot rhubarb and peach since I don’t have plain apricot) with a pastry brush. Cool slightly on wire rack. Serve warm.

Peanut Butter Bars

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg, beaten
1 tsp vanilla
1 cup flour
1/2 cup quick cooking oats
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Icing:
1/2 cup confectioners sugar
2 tbsp creamy peanut butter
2 tbsp milk

Cream together butter, sugars and peanut butter. Add egg and vanilla. Mix well. Combine flour, oats, baking soda and salt. Stir into creamed miture. Spread into greased 9×13 pan. Sprinkle with chocolate chips.

Bake at 350 for 20-25 minutes. Cool for 10 minutes.

Meanwhile, combine the icing ingredients and drizzle over bars.