I have shared a whole lot of brownie recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors. 

But these brownies are special. They take the chewy texture of boxed mix brownies and add in so much more flavor, but are made just as quickly and easily!

Check out just one of the 1000+ 5-star reviews for these best homemade brownies:

The Kitchn actually tested this Chewy Brownie recipe, with author Grace Elkus raving about how quick and easy this recipe is! She says the brownies “form a shiny, crackly top as promised. Each square is thick and decadent, with melty chocolate chips studded throughout.” Thanks so much to Grace Elkus and The Kitchn team for trying this recipe.

Bon Appétit also used this Chewy Brownie recipe as part of their research in their quest to create the perfect brownie. Thanks so much to Chris Morocco and the Bon Appétit team for including us!

Perfect for 4th of July and summer cookouts, birthdays, potlucks, and even Christmas, these Best Ever Chewy Brownies are sure to become your go-to recipe!

Sprinkle of Science

How to Make Chewy Brownies

Brownie Substitutions

This Chewy Brownie recipe is written exactly as it is to yield a perfect chewy brownie. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan, the results will NOT be the same. Feel free to add in nuts or any other mix-ins you like (more on this below). 

If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).  

Tips for The BEST Chewy Brownies:

1. Measure correctly. Too much flour or cocoa powder will yield dry, tough brownies that are not chewy. I recommend using a digital kitchen scale to avoid this.
2. If you don’t have a scale, use the spoon-and-level method to measure your flour and cocoa. 
3. Use a light-colored metal pan. More on this below.
4. Do not overbake. At the end of the baking time, a tester should have moist crumbs attached. Carry-over cooking (the residual heat of the oven and pan) will continue to cook the brownies, so err on the side of underbaking if you like fudgy brownies. 
5. Check your oven temperature with an oven thermometer. Many home ovens run cold (especially when they say they’ve just preheated), and some even run hot (which can dry out your brownies). 
6. Allow brownies to cool before slicing and serving. Check out my How to Cut Brownies Cleanly in 5 Steps article for all my tips on slicing brownies perfectly. A plastic picnic knife also works brilliantly for cutting clean slices. The brownies will be perfectly chewy only when cooled. Warm brownies will be more gooey and will taste sweeter. 
7. Chill: If you love a chewy, fudgy brownie, or your brownies are a little gooier than you’d prefer, try chilling your brownies in an airtight container. This allows the brownies to solidify more for a super chewy, fudgy texture.

What Type of Cocoa Powder for Chewy Brownies? 

• These Chewy Brownies rely on cocoa powder for a rich chocolate flavor and chewy texture. Cocoa powder typically contributes more chocolate flavor than melted chocolate!
• You can use Dutch-processed OR natural unsweetened cocoa powder, but I HIGHLY recommend sticking with Dutch-processed cocoa powder. 
• Dutch-processed cocoa creates a deeper chocolate flavor and richer, fudgier texture. It has a higher cocoa fat percentage than most grocery store natural cocoa powders, so it’ll offer more moisture and flavor. Learn more about the fat content of cocoa powder here.
• Natural cocoa powder will offer a milder and nostalgic chocolate flavor and a slightly drier but chewier texture. 
• My favorite cocoa powder for brownies is Penzey’s high-fat Dutch-process cocoa powder or Guittard.  
• Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here.

What Type of Chocolate Chips for Chewy Brownies?

I prefer semi-sweet chocolate chips in Chewy Brownies, but feel free to use any chocolate chips you like – just note that this will alter the overall sweetness of the brownies. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.

The Fat in Chewy Brownies

• With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. 
• In box mix brownies, the combination of saturated (solid) fats and unsaturated (liquid) fats creates that chewy texture. According to Cook’s Illustrated, boxed brownies have the saturated fat component covered, which is why you add oil (unsaturated fat) to the mix. 
• In these Chewy Brownies, I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.
• Make sure your vegetable oil is fresh to avoid any off flavors. You can also use avocado oil or any other neutral-flavored oil.
• I do not recommend using olive oil or any other strongly flavored oils, as these will alter the flavor of the brownies. 
• When possible, use unsalted butter so you can fully control the level of saltiness. Learn more about Salted vs. Unsalted Butter in baking here.
• Check out my Butter vs. Oil in Baking article for more on the differences between these two fats and how they affect the flavor and texture of your baked goods.

The Sugar in Brownies

Don’t reduce the sugar in these brownies! Sugar does so much beyond providing sweetness. Reduced sugar brownies will become dry, crumbly, and will stale faster. Learn more about the many functions of sugar in brownies here.

The Eggs in Chewy Brownies

These Chewy Brownies use two whole eggs plus an additional egg yolk. The protein and fat in the egg yolk help create extra chewiness and richness. Unlike many recipes, we use cold eggs instead of room temperature to prevent the brownies from doming and to increase moisture with a tighter crumb texture. Plus, it saves time!

The Flour in Chewy Brownies

• We’re using all-purpose flour in these Chewy Brownies.
• Cake flour makes these brownies too tender and light, and the recipe as written provides plenty of chewiness without the need for bread flour.
• To make chewy AND fudgy brownies, we only need to use a little bit of flour. Too much flour will create brownies that are dry, cakey, or lose their chewiness.
• I highly recommend using a digital kitchen scale to prevent accidental overmeasuring.
• Note: If you live in a very humid environment or dislike any kind of greasiness, feel free to add an extra 2 tablespoons of flour to your brownie batter.

Leavener in Brownies

I prefer little to no chemical leavener (baking soda or baking powder) in brownies because I prefer rich, dense brownies that are not even remotely cakey. Since leaveners lift and give a lighter, airier texture to baked goods, we’re only using 1/8 teaspoon baking soda, for just enough leavening to get a nice thick texture. Feel free to omit the baking soda if using Dutch-processed cocoa powder.

Why is There Cornstarch in These Brownies? 

• Cornstarch is the secret ingredient that mimics the texture of box mix brownies. Don’t skip it!
• 1 tablespoon of cornstarch makes brownies thicker and chewier and improves the crust on top. 
• When shooting the photos for my article on How to Make Brownies with a Shiny, Thin Crust, we captured the shocking differences between a batch of brownies made with 1 tablespoon of cornstarch and brownies made with an accidental amount of 1 teaspoon of cornstarch. The bottom brownies also had no chocolate chips. Take a look:

Can I Add Nuts to Chewy Brownies?

Yes! Feel free to add 3/4 cup chopped walnuts or pecans (or any other mix-in you like) in addition to the chocolate chips OR in place of the chocolate chips. Just note if you remove the chocolate chips, your crust on top may not be as shiny. For best flavor, try toasting the nuts on a baking tray at 350°F for about 6 to 8 minutes, stirring once. Cool before folding into your brownie batter.

The Best Pan for Baking Brownies

• This brownie recipe uses an 8 by 8-inch metal baking pan. I HIGHLY recommend using a light-colored metal pan. 
• This is my favorite pan for baking brownies. 
• Dark metal pans will dry out the edges, often before the center can cook through.
• I have not tried these brownies in a 9-inch pan. If that’s all you have, note that your bake time will be shorter, and it may change the texture of your brownies.
• Do NOT use a glass pan! Glass or ceramic baking pans will take much longer to bake through, often causing the edges to dry out before the middle has a chance to bake through. The texture may become dry, gummy, or the brownies may not bake through properly. 
• Learn more about the differences between Glass vs. Metal Baking Pans here.

Can I Double this Chewy Brownies Recipe?

Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan and add a few minutes to the baking time.

How to Store Brownies

Store Chewy Brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled! 

Can You Freeze Brownies?

Yes, these Chewy Brownies freeze beautifully! Wrap the cooled whole slab or individual slices of brownies in plastic wrap and place in an airtight container in the freezer for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.

Tessa’s Favorite Tools for This Recipe:

• A metal baking pan (not glass) to avoid under-baking
• Digital kitchen scale to ensure your brownies don’t end up dry, dense, or cakey
• An oven thermometer is a game-changer as many non-commercial ovens run colder than the gauge displays

More Brownies Recipes You’ll Love:

• Toffee Brownies
• Peanut Butter Stuffed Brownies
• Brown Butter Brownies
• Copycat Cosmic Brownies

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Best Ever Chewy Brownies

BEST Ever Chewy Brownies are just as chewy as boxed brownies but packed with so much more rich chocolate flavor. One bowl recipe, ready in less than 1 hour!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 large or 16 small brownies

Author Tessa Arias

Ingredients

• 5 tablespoons (71 grams) unsalted butter
• 1 1/4 cups (249 grams) granulated sugar
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 3/4 cup (75 grams) cocoa powder*
• 1/2 cup (63 grams) all-purpose flour
• 1 tablespoon cornstarch
• 1/8 teaspoon baking soda**
• 1/4 teaspoon salt
• 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan*** with foil or parchment paper and spray with nonstick cooking spray.
• In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
• With a rubber spatula, stir in the flour, cornstarch, baking soda, and salt until combined. Stir in the chocolate chips.
• Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Video

Notes

*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too. Learn about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.

**Feel free to omit the baking soda if using Dutch-processed cocoa powder. 

***I do not recommend using a glass or ceramic pan to bake these brownies. Learn more about Glass vs. Metal Baking Pans here.

To double this recipe, use a 9×13 pan, adding a few minutes to the baking time.

This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon and Baking Science photos by Ashley McLaughlin.

The post Best Ever Chewy Brownies appeared first on Handle the Heat.

The buttery, crisp graham cracker crust is the perfect base for the bright, creamy lemon cheesecake that’s swirled with homemade sweet, tart raspberry puree.

These bars are as beautiful as they are delicious! In fact, I even made this photo my new phone background for the summer season:

I love making cheesecake bars (like my go-to Classic Cheesecake Bars or my Nutella Cheesecake Bars), and these fabulous Raspberry Lemonade Cheesecake Bars are a definite favorite of mine.

Cheesecake bars are so much easier to make and serve than a full cheesecake (no water bath, yay!), and the vibrant raspberry swirls make these bars show-stoppingly stunning. Not to mention, they also help cover up any cracks!

I have included lots of tips and tricks to ensure perfect cheesecake bars below, so you’ll be sure to nail this recipe.

Perfect for spring or summertime gatherings, these Raspberry Lemonade Cheesecake Bars will be the prettiest dessert on any table. I promise you’ll want to make these for every summer BBQ, potluck, and block party.

Sprinkle of Science

How to Make Raspberry Lemonade Cheesecake Bars

What Kind of Cream Cheese Should I Use for Cheesecake Bars?

• Use blocks of full-fat, high-quality cream cheese.
• Do not use reduced-fat cream cheese, or your cheesecake bars may be watery or rubbery.
• Opt for the best brand possible, as some generic brands have a high water content.
• Don’t use whipped cream cheese or cream cheese meant for spreading on a bagel.

What’s the Best Pan for Raspberry Lemonade Cheesecake Bars?

Use a light-colored 8 by 8-inch metal baking pan for these cheesecake bars, lined with parchment paper or foil, for best results. This is my favorite pan for any bar dessert recipe. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

How to get Smooth and Creamy Cheesecake Bars:

1. Be sure your cream cheese is COMPLETELY softened to room temperature.
2. Make sure your eggs are also at room temperature.
3. Beat the cream cheese very well, and beat well again once the sugar is added, ensuring no lumps remain.
4. Once the eggs have been added, only beat until just combined to prevent your cheesecake bars from sinking or cracking.
5. Be sure to scrape down the sides and bottom of your bowl and paddle attachment often to prevent lumps or unincorporated ingredients.

How to Puree Raspberries

I recommend using a blender, food processor, or immersion blender to puree your fresh raspberries. Take the time to push the puree through the fine mesh strainer very thoroughly, also scraping the underside of the strainer, for maximum raspberry flavor. If you lose too much of the raspberry puree, your bars won’t look as pretty and they won’t be as flavorful. 

Can I Double This Recipe?

Yes! To make 32 cheesecake bars, double all ingredients and bake in a metal 9 by 13-inch baking pan, adding about 5-10 minutes to the bake time. 

How to Store Raspberry Lemonade Cheesecake Bars

Keep Raspberry Lemonade Cheesecake Bars inside an airtight container in the fridge for 2 days. The longer the bars sit, the softer the crust will become. 

Can You Freeze Raspberry Lemonade Cheesecake Bars?

Yes! These Raspberry Lemonade Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving.

More Bar Recipes You’ll Love:

• Nutella Cheesecake Bars
• Chocolate Chip Cookie Cheesecake Bars
• Classic Cheesecake Bars
• Peanut Butter Cheesecake Brownie Bars
• Best Ever Chewy Brownies

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Raspberry Lemonade Cheesecake Bars

Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious, these bars are perfectly tart, sweet, and full of summertime flavors.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 6 hours hours 10 minutes minutes

Total Time 7 hours hours 30 minutes minutes

Servings 16 squares

Author Tessa Arias

Ingredients

For the crust:

• 9 whole (138 grams) graham crackers
• 6 tablespoons (85 grams) unsalted butter, melted

For the raspberry swirl:

• 6 ounces (170 grams) raspberries, fresh or thawed frozen
• 2 tablespoons (25 grams) granulated sugar

For the cheesecake:

• 16 ounces (454 grams) full-fat cream cheese, completely softened to room temperature
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon finely grated lemon zest, from about 2 large lemons
• 2 tablespoons fresh lemon juice
• 3 large eggs, at room temperature
• 1/4 teaspoon fine sea salt

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
• In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
• Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
• Reduce oven temperature to 325°F.

Make the raspberry puree:

• In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.

Make the cheesecake:

• In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
• Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
• Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
• Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
• Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
• Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.

Video

Notes

To double this recipe, double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan, adding about 5 to 10 minutes to the baking time.

Monthly Baking Challenge Recipe Pick

This recipe is the current pick for the Handle the Heat Baking Challenge. Bake the recipe, snap a photo, and upload it for a chance to win PRIZES.

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The post Raspberry Lemonade Cheesecake Bars appeared first on Handle the Heat.

Originally published in 2015, I felt it was high time for a refresh. I revisited the kitchen and meticulously tweaked the recipe to elevate its already delicious flavor into something even better.

I transformed the chocolate chip cookie layer, opting for dark brown sugar instead of light, and adjusting the brown sugar to granulated sugar ratio. These changes not only impart more moisture to the dough but also give the dough an incredible depth of flavor that captivates the senses.

The cheesecake layer also saw a couple of enhancements – a generous boost of vanilla (because, well, vanilla) and a hint of salt to bring everything together.

The result? A deep, rich, butterscotchy, chewy cookie layer that crisps ever so slightly on top, with a tangy vanilla-scented cheesecake layer that’s velvety smooth. It’s seriously heavenly to eat.

Plus, these bars smell DIVINE while they bake. No candle will ever smell this good!

These bars are the perfect bake if you’re new to cheesecake. No water baths or special pans needed, and even if your cheesecake cracks a little, no one will know because there’s cookie dough on top!

Chocolate Chip Cookie Cheesecake Bars are the perfect combination of two classic desserts, for a dreamy match made in heaven. I hope you love them as much as I do!

Sprinkle of Science

How to Make Chocolate Chip Cookie Cheesecake Bars

How to Make Perfect Cheesecake

1. Be sure to use blocks of full-fat, high-quality cream cheese. I like Philadelphia brand.
2. Do not use reduced-fat cream cheese, whipped cream cheese, or cream cheese for spreading on a bagel.
3. Be sure your cream cheese is COMPLETELY softened to room temperature. This may take a few hours, especially if your kitchen is cold.
4. Beat your cream cheese very well with the sugar, until it looks perfectly smooth and creamy.
5. Once you add eggs, only beat until combined to prevent sinking or cracking (though the risk of that happening is far smaller with these bars!).
6. Make sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps and ensure everything is well incorporated.

How to Layer the Cookie Dough

For the base layer of cookie dough, simply eyeball (or use a digital kitchen scale to measure, if preferred) two-thirds of the cookie dough and place in the parchment-lined pan. Use a rubber spatula to even it out and cover the base of the pan evenly.

For the top layer, I used a small 1-tablespoon cookie scoop to scoop out balls of cookie dough and flatten them between my palms before placing them on top of the cheesecake layer. It doesn’t have to perfectly cover the whole cheesecake layer (coming from a recovering perfectionist)! 

Do I Have to Use Dark Brown Sugar? 

• To make these Chocolate Chip Cookie Cheesecake Bars extra delicious, we’re using a combination of granulated white sugar and dark brown sugar for a fantastic texture and a butterscotch flavor that’s rich and delicious.
• The molasses in the brown sugar draws in more moisture, making the cookie layer thicker, softer, and chewier. 
• You can use light brown sugar instead, but you will lose some of the additional flavor and texture. 
• Whatever you do, don’t lower the sugar in this recipe. Find out why here. 

Why Are My Chocolate Chip Cookie Layers Dry or Hard?

If you are not measuring your ingredients with a digital kitchen scale, you could accidentally add too much flour causing hard, dry, or cake-like cookie layers. Learn more about how to measure ingredients for perfect results every time here! 

Another reason for hard cookie layers could be overbaking due to using the wrong type of pan. Read more about the pan I recommend for these bars just below.

What Pan Do I Need For Chocolate Chip Cookie Cheesecake Bars?

Use a light-colored metal 9 by 13-inch baking pan. Darker metals can dry out the edges before the middle has a chance to bake through. Do NOT use glass, ceramic, or silicone pans for these bars as they will take much longer to bake, which can result in dry edges and underdone middles. Learn more about Glass vs. Metal Baking Pans here. 

Can I Halve This Recipe?

Yes! Simply halve all ingredients and bake in a light-colored metal 8-inch square baking pan, baking for about 35-40 minutes. 

How to Store Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars can be stored in an airtight container in the fridge for up to 3 days.

Can You Freeze Chocolate Chip Cookie Cheesecake Bars?

Yes, but note that this will soften the cookie layers more. Wrap each slice in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge or at room temperature for about 30 minutes before serving.

More Dessert Recipes You’ll Love:

• Bakery Style Chocolate Chip Cookies
• Classic Cheesecake Bars
• Brownie Bottom Cookie Dough Cheesecake Bars
• Raspberry Lemonade Cheesecake Bars
• Blondies

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Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one, and every bite is absolute heaven!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 47 minutes minutes

Inactive Time 3 hours hours

Total Time 4 hours hours 32 minutes minutes

Servings 24 slices

Author Tessa Arias

Ingredients

For the Cookie Layer:

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
• 1 ¼ cups (250 grams) dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cups (213 grams) semisweet chocolate chips

For the Cheesecake Layer:

• 16 ounces (453 grams) cream cheese, completely softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon fine sea salt

For Assembling:

• ¼ cup (43 grams) semisweet chocolate chips
• Flaky sea salt, optional, for topping

Instructions

• Preheat oven to 325°F. Line a 9×13-inch metal baking pan* with parchment paper, leaving an overhang. Spray with nonstick spray.

Prepare the cookie dough:

• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.
• Make ahead: Cover and refrigerate the cookie dough for up to 3 days.

Prepare the cheesecake batter:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.

Assemble:

• Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top. Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Don’t worry about making it look perfect. Sprinkle the top with 1/4 cup chocolate chips.
• Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
• Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.

Notes

*Cooking times have been tested only for a metal pan, which is our recommended choice for this recipe due to its superior heat conductivity compared to glass or ceramic. The latter will not only take longer to bake, but may burn the edges before the center is cooked through. Metal has the added benefit of being lighter and less fragile as well as producing straighter edges, too!

The post Chocolate Chip Cookie Cheesecake Bars appeared first on Handle the Heat.

I’m completely obsessed with the flavor combination of chocolate and hazelnut.

If you’ve followed Handle the Heat for any length of time, you know that I love the combination of chocolate and peanut butter. But there’s another flavor duo that holds a special place in my heart – chocolate and hazelnut. That incredible pairing coming together in a luscious cheesecake form has quickly become one of my latest obsessions – Nutella Cheesecake Bars.

The flavor of the Nutella plays so beautifully with the cream cheese and results in the smoothest, creamiest, and perfectly-flavored cheesecake bars that are decadent without being too rich or cloyingly sweet.

My entire team went nuts for these cheesecake bars during the testing process. Even the non-chocolate lovers fell in love with this recipe, and some family members who aren’t big Nutella fans also completely devoured these bars.

The recipe is simple, straightforward, and crazy delicious. I hope you enjoy these Nutella Cheesecake Bars as much as we do!

Sprinkle of Science

How to Make Nutella Cheesecake Bars

Nutella Cheesecake Bars Crust Variations

• Nutella Cheesecake Bars call for a chocolate graham cracker cookie crust, but if you’re having trouble finding those, use Chocolate Teddy Grahams or chocolate wafer cookies instead – just use the same amount by weight.
• Oreo cookies would likely be too rich and sweet for this recipe.
• Feel free to alternatively experiment with regular graham crackers, vanilla wafers, or digestive biscuits instead, using the same amount by weight. 

Can I Use Store Brand Chocolate Hazelnut Spread?

Store brands vary in flavor, sweetness, and texture, so I recommend sticking with real Nutella for best results. You’ll need 592 grams total, or 20.88 ounces, so be sure to buy a big jar!

What Kind of Cream Cheese Should I Use for Nutella Cheesecake Bars?

• Use blocks of full-fat, high-quality cream cheese.
• Do not use reduced fat or your cheesecake bars may be watery or rubbery.
• Opt for the best brand you can find as some generic brands have a high water content.
• Be sure not to use whipped cream cheese or cream cheese meant for spreading on a bagel.

What’s the Best Pan for Nutella Cheesecake Bars?

This recipe requires an 8 by 8-inch baking pan. I recommend using a light-colored metal baking pan. This is my favorite pan for cheesecake bars, brownies, blondies, and more. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

Can I Double This Recipe?

Sure – double all ingredients and bake in a metal 9 by 13-inch baking pan. You may need to add a few minutes to the bake time.

How to get Smooth and Creamy Nutella Cheesecake Bars

1. Be sure your cream cheese is COMPLETELY softened to room temperature.
2. Make sure your sour cream and eggs are also at room temperature.
3. Don’t skip sifting your cocoa powder.
4. Beat the cream cheese very well with the sugar and Nutella, ensuring no lumps remain.
5. Once the eggs have been added, only beat until combined to prevent sinking or cracking (though the risk of that happening is far lower with bars!).
6. Be sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps or unincorporated ingredients.

How to Cut Nutella Cheesecake Bars for Clean Slices

The hardest part of this Nutella Cheesecake Bars recipe is that you must let it chill for at least 6 hours before you slice and serve it! I usually like to let it chill overnight, just to make sure it’s completely set and I’m able to cut clean slices. For perfect slices, use a sharp knife, run it under hot water, and carefully wipe it off in between cuts.

How to Store Nutella Cheesecake Bars

Keep Nutella Cheesecake Bars inside an airtight container in the fridge for up to 4 days. The longer it sits, the softer the crust will become. 

Can You Freeze Cheesecake Bars?

Yes! These Nutella Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving. 

More Cheesecake Bar Recipes You’ll Love:

• Classic Cheesecake Bars
• Raspberry Lemonade Cheesecake Bars
• Bailey’s Cheesecake Bars
• Peanut Butter Cheesecake Brownie Bars
• Chocolate Chip Cookie Cheesecake Bars

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Nutella Cheesecake Bars

Silky Nutella cheesecake. Buttery chocolate cookie base. Fudgy Nutella ganache. Are you drooling yet? These Nutella Cheesecake Bars are so delicious that no one will be able to stop at just one!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Inactive Time 7 hours hours 25 minutes minutes

Total Time 8 hours hours 35 minutes minutes

Servings 25 small cheesecake bars

Author Tessa Arias

Ingredients

For the crust:

• 9 (140 grams) chocolate graham crackers*
• 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)

For the filling:

• 16 ounces full-fat cream cheese, completely softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 cup (296 grams) Nutella
• 1/4 cup (57 grams) sour cream, at room temperature
• 1/3 cup (28 grams) unsweetened cocoa powder, sifted
• 2 large eggs, at room temperature
• 2 teaspoons Frangelico (hazelnut liqueur) or vanilla extract**
• 1/4 teaspoon fine sea salt

For the topping:

• ½ cup (119 grams) heavy cream
• 1 cup (296 grams) Nutella

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.
• In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
• Reduce oven temperature to 325°F.

Make the filling:

• In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella on medium-high speed until smooth and creamy, scraping down the sides and bottom of the bowl often, for at least 1 minute. Add the sour cream and cocoa powder and beat until well combined. Add the eggs one at a time, blending after each addition until combined. Scrape down the sides and bottom of the bowl. Add in Frangelico (or vanilla) and salt, and blend until just combined. Don’t over-mix.
• Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
• Cover with foil and refrigerate for at least 6 hours or overnight.

Make the topping:

• In a small saucepan set over medium heat, bring the cream to a simmer. Remove from heat and stir in the Nutella until completely smooth. Let cool and thicken before spreading over the cold cheesecake bars evenly, leaving a half-inch gap around the edge to maintain a clean border. Return to fridge to firm up for at least 30 minutes.
• Cut into squares. For cleaner cuts, run your knife under hot water and wipe off in between slices.
• The cheesecake can be made ahead of time and refrigerated for up to 4 days or frozen in an airtight container for up to 2 months.

Video

Notes

*If you can’t find chocolate graham crackers, use about 2 cups (or 160 grams) of Chocolate Teddy Grahams.

**Some of the Nutella flavor will mellow in the baking process. Adding Frangelico helps to amplify that flavor. Pick up a mini bottle at the wine store checkout to use for baking!

The post Nutella Cheesecake Bars appeared first on Handle the Heat.

I don’t know about you, but I just love the darling pastel colors of Cadbury Easter eggs. They are so adorable and festive, especially in an easy blondie recipe like this one.

This recipe makes blondies that are slightly thicker than normal. This means you can slice them into smaller squares to serve a crowd.

Both kids and adults will LOVE these easy Cadbury mini egg blondies. Just don’t forget to dunk in a glass of milk while enjoying a slice.

Sprinkle of Science

How to Make Easter Blondies

What Is A Blondie? What is the Difference Between Blondies and Brownies?

Think of a blondie as brownie’s butterscotch alter-ego! There is no cocoa or melted chocolate in a blondie. Instead, blondies are made with brown sugar for a rich butterscotch flavor and plenty of vanilla extract. A good blondie is gooey, chewy, and a little fudgy. Just not as fudgy as a brownie.

They’re the perfect easy Easter dessert recipe or the perfect way to use up leftover Easter candy. Bonus: these treats only take about 40 minutes from start to finish!

What if I Can’t Find Cadbury Eggs? Can I use M&Ms instead?

These Easter Blondies will work with any type of chocolate chip or similarly sized mix-in, though the Cadbury mini eggs are so quintessentially Easter-y (and cute!). If you can’t find them, I recommend using Easter M&M candies. Pretzel or peanut butter M&Ms will also work.

You can use exclusively Cadbury mini eggs if you like, but you run the risk of these bars becoming a little too sweet. I recommend balancing that Cadbury sweetness with dark chocolate chips. However, you can also use semisweet if you prefer.

I’m Out of Light Brown Sugar! Can I Still Make These Blondies?

There are two things you can do before you make an annoying extra supermarket trip:

1. Substitute dark brown sugar for the same amount of light brown sugar, if that’s all you have. Your Easter blondies will be a bit darker than pictured here, and a little softer and richer from the additional molasses in the dark brown sugar. Your blondies will still taste delish!
2. Make your own light brown sugar! For this recipe, you will need: 1 ½ cups (300 grams) white granulated sugar + 2 tablespoons molasses.

Top Easter Blondies with Flaky Sea Salt

I highly recommend sprinkling some flaky sea salt on the baked blondies to balance the sweetness of the Cadbury eggs. Learn more about the differences between types of salt here.

The Key to Perfectly Baked Easter Blondies: The Baking Pan

These mini egg blondies yield thick and rich blondies, so it’s important to use a pan that conducts heat effectively, like my favorite USA Pan. We want to make sure the blondies cook through completely but remain soft and gooey in the center.

Avoid Glass or Ceramic Pans for This Recipe!

Glass and ceramic take longer to heat up and longer to cook. This often leads to the edges starting to dry out and darken before the center is done. Check out our side-by-side comparison here, where we baked the exact same blondie recipe at the same temperature, for the same amount of time, in the same oven:

Though the differences weren’t quite as stark as with our brownie testing, the glass pan blondies were definitely more gooey and less set. They also sunk in the center slightly. Sinking centers is a common issue with glass pans of all sorts. This can cause issues for blondies & brownies as well as quick breads & loaves like banana bread.

But I only have glass, what do I do?!

If you must use glass or ceramic, drop the baking temperature by about 15°F and increase the baking time by 5-10 minutes.

Why Are My Blondies Hard? Why Are My Blondies Dry? Why Are My Blondies Like a Cake?
Troubleshooting Your Blondie FAQs!

Besides using the right pan as detailed above, the answer to all of these questions is likely the same simple mistake: incorrect measuring of ingredients. If you are not measuring your ingredients with a digital kitchen scale, you could accidentally be adding too much flour, causing hard, dry, or cake-like blondies. Learn more about how to measure for perfect results every time here!

The other reason your blondies could be turning out too dry or hard is likely that they’re overbaked. Learn how to tell when your blondies are done baking below.

Should Blondies be Gooey?

Yes! Overbaked blondies are basically a dry, hard cookie bar. Who wants that? Learn how to tell when your blondies are fully baked right below.

How Do I Know When Easter Blondies Are Done Baking? It varies!

We’ve tested this recipe in FOUR different ovens across the country. What we learned is that for this recipe in particular, the baking time will depend entirely on your oven AND your preferred level of doneness.

1. We found that 25 – 28 minutes was perfect for a more soft and gooey center, while 30 to 35 minutes resulted in a more firm center.
2. They’re done when the middle is still slightly jiggly and shiny on top, but the edges look solidified. You want to be careful not to overbake these or they will become dry and crumbly.
3. Remember: residual heat will continue to cook the blondies, so even if they seem just slightly underdone in the center, go ahead and remove them from the oven. They’ll solidify more as they cool. Please note that it is normal if the center of your blondies sink slightly after cooling, which is more likely to happen with a glass pan.
4. If your blondies are still a little gooey for your liking after they’ve cooled, let them sit on a cooling rack overnight, lightly covered with plastic wrap. This period of time will help them solidify even more.
5. Also, be sure your oven is actually at the temperature it says it is. Learn more about that in my Oven 101 article, and if you don’t have an oven thermometer, now’s the time!

Can I Double This Blondies Recipe?

Yes! Just double all ingredients of this easy Easter dessert and bake it in a 9×13-inch light-colored metal baking pan, adding a few minutes to the baking time.

How to Store Easter Blondies

You can store the blondies in an airtight container for up to 3 days at room temperature or up to a week in the fridge. If storing for more than a day, wait to slice the blondies into bars until you’re ready to serve to prevent stale edges.

Can I Freeze Easter Blondies?

You can also freeze these blondies (as a whole slab or sliced) wrapped in plastic wrap and inside an airtight container for up to 2 months. Thaw overnight at room temperature. You can then refresh in a 325°F oven for about 5 to 10 minutes, if desired.

More Easter Dessert Recipes:

• Easter Cupcakes (chocolate coconut cupcake deliciousness)
• French Silk Pie
• Brown Butter Carrot Cake
• Carrot Cake Cupcakes

More Blondie Recipes:

• Raspberry Dark Chocolate Blondies
• Chocolate Coconut Blondies (like a Mounds bar!)
• Caramel Pecan Blondies (super popular on Instagram)
• Classic Blondies recipe

Check out ALL my Easter recipes here.

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Easter Blondies

These Easter Blondies are gooey, chewy, and loaded with mini Cadbury eggs for the ultimate easy Easter dessert! One bowl and no mixer required, this easy Easter recipe will be a family favorite.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 blondies

Author Tessa Arias

Ingredients

• 1 ½ sticks (170 grams) unsalted butter
• 1 ½ cups (300 grams) light brown sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine sea salt
• ¼ teaspoon baking powder
• 1 ½ cups (191 grams) all-purpose flour
• 1 ½ cups (255 grams) mix of Cadbury mini eggs and dark chocolate chips, divided
• Flaky sea salt for sprinkling

Instructions

• Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper. Spray with nonstick cooking spray.
• In a large microwave-safe bowl, heat the butter in 30-second increments until melted. Add the sugar to the hot butter and whisk to combine. Let cool until just warm.
• Add the egg, egg yolk, and vanilla and whisk vigorously until smooth. Stir in the salt, baking powder, and flour with a rubber spatula. Gently stir in 1 cup (170 grams) mix-ins.
• Pour the batter into the prepared pan. Top evenly with remaining ½ cup mix-ins.
• For a soft center, bake until the edges are lightly golden but the center still jiggles slightly, about 25 to 28 minutes. For a firmer center, bake until the edges are golden brown and the center is lightly golden and set, about 30 to 35 minutes. Set pan on wire rack and allow to cool before cutting*. Sprinkle with flaky sea salt before serving.

Video

Notes

*If the bottoms of your baked blondies are slightly greasy after removing them from the pan, place them on a wire rack overnight covered in plastic wrap. This overnight sit will allow them to set completely.

This post was originally published in 2023 and has been updated with additional baking tips. Photos by Joanie Simon.

The post Easter Blondies appeared first on Handle the Heat.

If you know me at all, you know I have a complete and total obsession with peanut butter.

When I decided to create a festive cookie bar this holiday season, I instantly knew that I wanted peanut butter to be involved.

So I packed peanut butter into these Christmas bar cookies in three different forms.

These bars are loaded with peanut butter M&Ms, peanut butter chips, and an entire CUP of peanut butter. Plus, some chocolate chips.

I mean, you can’t go wrong with peanut butter and chocolate, right?

Adorably festive and ready in no time, these peanut butter cookie bars are sure to be the hit of your Christmas party, work potluck, or just a fun bake with the kids, ready to leave under the Christmas tree for Santa.

Sprinkle of Science

How to Make Loaded Peanut Butter Christmas Cookie Bars

What’s the Best Peanut Butter to Use for Peanut Butter Cookie Bars?

• I recommend using conventional peanut butter (Skippy / Jif) in these Christmas bar cookies.
• If using natural peanut butter, make sure it’s VERY well stirred to be completely smooth and cohesive, with no oily or dry bits.
• Natural peanut butter will yield a bolder peanut butter flavor, but it must be totally smooth.
• More on alternative nut butters below.

Can I Use Almond Butter Instead?

We haven’t tested this Christmas Cookie Bars recipe using almond butter, but a 1:1 ratio swap worked perfectly with my Peanut Butter Cookies, so feel free to experiment here! You can also substitute the peanut butter M&Ms and PB chips with almond M&Ms if needed. White chocolate chips, toffee bits, or butterscotch chips could be a fun addition, too!

Where to Find Holiday Peanut Butter M&Ms?

I typically find Christmas and other holiday-themed M&Ms at Target and larger supermarkets, but you can also grab them online here.

Can I Change the Mix-ins for Peanut Butter Cookie Bars?

Yes! Feel free to swap out the chocolate chips, peanut butter M&Ms, and peanut butter chips for the same amount of:

• Milk or dark chocolate chips
• Chocolate chunks
• Reese’s Pieces (but note this will make your bar cookies look more fall-ish)
• Or any other holly jolly mix-ins you like!

Just remember that substitutions for peanut butter M&Ms and/or peanut butter chips may yield bars with a milder peanut butter taste.

How to Make CHEWY Cookie Bars & NOT Dry Christmas Bar Cookies

1. Be sure to measure your flour correctly. I highly recommend weighing your ingredients, but the spoon and level method will work if you don’t have a digital scale. This ensures your measuring is accurate to avoid cakey, dense, or tough cookie bars. Learn more about measuring dry ingredients here.
2. Don’t reduce the sugar. Sugar does so much beyond simply sweetening, such as bringing moisture and extra chewiness to the bake. Read more about sugar’s role in baking here.
3. Don’t overbake. Bake your Christmas cookie bars until they’re just golden brown on top. Residual heat will continue to bake them through, even if they seem a little jiggly when you remove them from the oven. They will firm up as they cool. They can take a little longer to bake if your oven runs cool. Learn more about ovens here.

What Pan to Use for Loaded Peanut Butter Christmas Cookie Bars?

This recipe was written for a 9×13-inch light-colored metal pan. Don’t use a glass pan here as it can dry out the edges of your bars before the middle can bake through. Learn more about Glass vs. Metal Baking Pans here.

Can I Halve This Recipe?

Yes – cut all ingredients in half and use an 8×8-inch light-colored metal pan, shaving a few minutes off the bake time.

Can I Make This Recipe into Regular Cookies?

I have a recipe for that! Use my Giant Reese’s Pieces Chocolate Chip Cookies recipe and swap out the Reese’s Pieces for holiday-themed peanut butter M&Ms. We actually used that recipe as the base in our testing, making adjustments to the leaveners (and peanut butter!) to result in the perfect loaded cookie bar.

How to Store Loaded Peanut Butter Christmas Cookie Bars?

Store Loaded Peanut Butter Cookie Bars in an airtight container at room temperature for up to 5 days. Keep a piece of bread or a tortilla in the container to keep them soft and chewy and prevent them from drying out as quickly.

Can You Freeze Loaded Peanut Butter Christmas Cookie Bars?

Yes! Wrap the whole slab or individual slices of Christmas bar cookies in plastic wrap and store inside an airtight container or freezer bag for up to 1 month. Thaw at room temperature for a few hours before serving.

Other Christmas Recipes You’ll Love:

• Soft and Chewy Sugar Cookies
• Christmas Brownies
• Easy Cut Out Sugar Cookies with Icing
• Peppermint Oreo Truffles
• Crispy Gingersnaps
• Snickerdoodle Recipe
• Christmas Funfetti Sheet Cake

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Loaded Peanut Butter Christmas Cookie Bars

Loaded Peanut Butter Christmas Cookie Bars are packed full of peanut butter flavor and all your favorite mix-ins. Holly Jolly deliciousness for your holiday party, ready in under an hour!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 24 bars

Author Tessa Arias

Ingredients

• 2 ½ cups (286 grams) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon fine sea salt
• 1 stick (113 grams) unsalted butter, at cool room temperature
• 1 cup (270 grams) creamy peanut butter
• 1 cup (200 grams) packed light brown sugar
• 3/4 cup (150 grams) granulated sugar
• 2 large eggs, at room temperature
• 1 ½ tablespoons vanilla extract
• 1 tablespoon milk
• 1 cup (170 grams) peanut butter chips
• 1 cup (185 grams) holiday Peanut Butter M&Ms + heavy ⅓ cup (70 grams), to decorate
• 1 cup (170 grams) semisweet chocolate chips + ⅛ cup (21 grams), to decorate
• Flaky sea salt, for topping, optional

Instructions

• Preheat the oven to 350°F. Line a 9×13 metal baking pan with aluminum foil, using metal binder clips to keep foil in place. Spray sides and bottom of pan generously with cooking spray. Set aside.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the eggs, vanilla, and milk and beat until combined.
• On low speed, gradually add the flour mixture and beat until just combined. Dough will be thick. Add the peanut butter chips, M&Ms, and chocolate chips and mix until just combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.
• Remove the dough to the prepared pan, pressing into the pan evenly. Sprinkle with the reserved M&Ms and chocolate chips. Bake for about 30 minutes, or until the center is golden brown and just slightly jiggly. Sprinkle with flaky sea salt. Place pan on a wire rack and let cool completely before cutting into squares and serving.
• Store bars in an airtight container at room temperature for up to 5 days.

Photos by Joanie Simon.

The post Loaded Peanut Butter Christmas Cookie Bars appeared first on Handle the Heat.

Living in Phoenix, we typically don’t get much of a fall. It’s so sad! One of these years I’d love to spend a couple of weeks somewhere beautiful with brilliant changing leaves, crisp mornings, and lots of cozy baking.

In the meantime, I’m willing some cooler temperatures with this fun, easy fall dessert.

These bars are much easier to make than an apple pie. They’re also easier to transport than an apple crisp. But they taste equally as amazing with a scoop of vanilla ice cream on top!

This recipe basically consists of a soft yet chewy brown sugar cinnamon cookie bar, layered with apple pie filling, and topped with crispy sweet oaty streusel. Every bite is a taste of autumn delight.

It may seem like there are a lot of ingredients when you take a peek at the recipe below, but most of them repeat themselves and it all comes together pretty quickly.

More Apple Recipes:

• Caramel Apple Streusel Pie
• Salted Caramel Apple Sheet Cake
• Apple Galette
• Apple Crisp
• Caramel Apple Coffee Cake

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Apple Crisp Cookie Bars

Apple Crisp Cookie Bars feature a simple chewy cookie crust covered with cinnamon apples and a crispy sweet oat topping for an easy fall treat! Ready in just over 1 hour.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 37 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 9 bars

Author Tessa Arias

Ingredients

For the bars:

• 1 1/2 cups (191 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1 stick (113 grams) unsalted butter
• 1 cup (200 grams) dark brown sugar
• 2 tablespoons molasses
• 1 tablespoon milk
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract

For the apple mixture:

• 2 small Granny smith apples, peeled, cored, and cut into 1/4-inch slices
• 2 tablespoons granulated sugar
• 2 tablespoons heavy cream
• 1 teaspoon ground cinnamon

For the oat topping:

• 1/3 cup (42 grams) all-purpose flour
• 1/3 cup (30 grams) old-fashioned rolled oats
• 1/4 cup (50 grams) light brown sugar
• 2 tablespoons (25 grams) granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons (42 grams) unsalted butter, cubed and chilled

Instructions

Make the bars:

• Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment or foil, leaving an overhang on all sides.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• In a large heatproof bowl melt the butter. While the butter is still hot, add the brown sugar and stir until combined. Allow to cool slightly before adding the molasses, milk, eggs, egg yolk, and vanilla. Gently stir in the dry ingredients.
• Smooth the mixture into the prepared pan in an even layer. Bake for 17 minutes, or until the edges are just set but the center is still undercooked.

Make the apple mixture:

• While the crust is baking, combine the apple ingredients a medium bowl. Carefully arrange the slices over the par-baked crust in one even layer.

Make the topping:

• In a medium bowl, combine the flour, oats, brown sugar, granulated sugar, and salt. Using a pastry blender or a fork, cut the butter into the dry ingredient mixture until a coarse meal forms. Sprinkle all over the apples.
• Return the pan to the oven and continue baking until the topping is golden and the apples are soft, about 20 minutes. Allow to cool before slicing and serving. Store covered at room temperature for up to 2 days.

This recipe was originally created in 2018 and has been updated with more baking tips and information. 

The post Apple Crisp Cookie Bars appeared first on Handle the Heat.

How to Make Classic Cheesecake Bars

How do I Make a Cheesecake Crust That Won’t Crumble?

1. Use a food processor to finely grind your graham crackers for best results.
2. Once combined, press the crust ingredients into the pan very firmly.
3. I like to use the bottom of a measuring cup or glass, to ensure the crust is well-pressed into the pan.

What Can I Use Instead of Graham Crackers?

You can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

What Kind of Cream Cheese Should I Use for Cheesecake Bars?

• Be sure to use blocks of full-fat, high-quality cream cheese.
• Do not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
• Definitely don’t use whipped cream cheese or cream cheese for spreading on a bagel.
• Opt for the best brand you can find as some generic brands have too much water content!

How to get Smooth and Creamy Cheesecake Bars

• Be sure your cream cheese is COMPLETELY softened to room temperature.
• Beat it very well with the sugar.
• Once you add eggs, only beat until combined to prevent sinking or cracking (though the risk of that happening is far smaller with bars!).
• Also, be sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often to prevent lumps.

How to Cut Cheesecake Bars for Clean Slices

1. Use the parchment overhang to lift the entire tray of cheesecake up and out of the pan and onto a cutting board.
2. A big sharp knife is the best tool
3. For ultraclean slices, run the knife under hot water and wipe off between cuts.

Cheesecake Bar Topping Ideas

Get creative here! You can serve the bars plain, but they’re so much more fun with toppings!

• Chocolate ganache (use 1:1 ratio)
• Salted caramel
• Butterscotch sauce
• Prepared dulce de leche
• Fruit preserves
• Whipped cream
• Fresh fruit

How to Store Cheesecake Bars

These bars can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months. Defrost overnight in the fridge or on the counter for a couple of hours before serving.

More Cheesecake Bar Recipes You’ll Love:

• Nutella Cheesecake Bars
• Creme Brulee Cheesecake Bars
• No-Bake Strawberry Cheesecake Bars
• Raspberry Lemonade Cheesecake Bars
• Chocolate Chip Cookie Cheesecake Bars

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Cheesecake Bars

The absolute best classic Cheesecake Bars you'll ever eat! This recipe features an easy, buttery graham cracker crust with an ultra creamy and slightly tangy cheesecake filling. Top with chocolate ganache or salted caramel to take this dessert to a whole other level!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Inactive (Chilling) Time 6 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 18 bars

Author Tessa Arias

Ingredients

For the crust:

• 18 (270 grams) graham crackers
• 12 tablespoons (170 grams) unsalted butter, melted and slightly cooled

For the filling:

• 32 ounces cream cheese, completely softened to room temperature
• 2 cups (400 grams) granulated sugar
• 1/2 cup (114 grams) sour cream, at room temperature
• 6 large eggs, at room temperature
• 4 teaspoons vanilla extract
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon fine sea salt

Topping options:

• Chocolate ganache (use 1:1 ratio)
• Salted caramel sauce
• Butterscotch sauce
• Fruit preserves
• Whipped cream
• Fresh fruit

Instructions

Make the crust:

• Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang.
• In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.

Make the filling:

• In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl often, for at least 1 minute. Add the sour cream, then the eggs one at a time, blending after each addition until combined. Scrape down the sides of the bowl. Add in vanilla, lemon juice, and salt, and blend until just combined. Don’t over-mix.
• Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes (longer if using a glass dish). Transfer to rack to let cool completely.
• Cover with foil and refrigerate for at least 6 hours or overnight before slicing into squares.
• The cheesecake can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months.

Video

The post Cheesecake Bars appeared first on Handle the Heat.

These S’mores Fudge Bars take that classic campfire treat and pack it all into a convenient, easy-to-serve bar form!

Graham cracker crust, a rich and silky-smooth chocolatey fudge filling, all topped off with a homemade marshmallow topping.

I find this recipe super fun to make, and the homemade marshmallow takes it to another level. Homemade marshmallow is so much better than store-bought marshmallow cream, and I promise, it’s easier to make than you might think!

S’mores Fudge Bars are the summertime treat you can enjoy all year long.

Perfect for parties and potlucks, these S’mores Fudge Bars are sure to be a hit.

More Recipes You’ll Love

• No-Bake S’mores Mini Cheesecakes
• S’mores Cookies
• S’mores Pizookies
• S’mores Brownie Bars
• Peanut Butter S’mores Blondies

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S'mores Fudge Bars

S'mores Fudge Bars have a thick buttery graham cracker crust and a rich, fudgy chocolate filling, all topped with homemade toasted marshmallow. A delicious treat to fill you with summertime nostalgia anytime throughout the year!

Course Dessert

Cuisine American

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 16 bars

Author Tessa Arias

Ingredients

For the Crust:

• 20 (308 grams) full graham crackers
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon salt
• 12 tablespoons (170 grams) unsalted butter, melted

For the Fudge Filling:

• 1 ⅓ cups (226 grams) semisweet chocolate chips
• 3/4 cup + 1 ½ tablespoons (265 grams) sweetened condensed milk

For the Marshmallow Topping:

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup (75 grams) granulated sugar
• 1/2 cup (168 grams) light corn syrup
• 1/4 cup (60 grams) water
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil*.
• Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Place the pan on a heat pad in the fridge to cool while you prepare the filling.

Make the filling:

• In a small heavy-bottomed saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Stirring constantly, heat until the mixture is melted, thick, and smooth. Don’t walk away from it, as it can burn on the bottom quickly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

Make the marshmallow topping:

• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 7 minutes.
• Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F, about 8 minutes. Immediately remove from heat.
• Turn the mixture on low speed and slowly but continuously add the syrup, pouring it between the side of the bowl and whisk. Increase speed to medium-high and beat until the mixture is very thick and looks like marshmallow fluff, about 6-7 minutes longer. Add vanilla and beat until combined.

Assemble:

• Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for about 30 seconds, or until lightly golden, checking on it every few seconds (it can burn quickly!).
• Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

*This recipe includes a step to torch/broil the bars. Be sure to use aluminum foil and not parchment paper to line your pan. Parchment paper will light on fire!

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They require no custard-making skills, no ramekins, no water baths, nothing too difficult at all.

These bars are even easier than a traditional cheesecake. Certainly easier than traditional Crème Brûlée!

But truly the best part? You get to light them on fire with a kitchen torch! If you don’t have one, you can also use your broiler, but the kitchen torch produces much better results. Plus it’s just plain fun to use. Add one to your wish list!

It’s also pretty cool to watch the sugar turn into liquid, deepen in color, and completely harden all within minutes. Don’t get too carried away, though, or you may set off your smoke detector.

Also, be sure to torch the topping on a heat-safe work surface with nothing flammable nearby.

Who knew cheesecake could be so fun?

Sprinkle of Science

Crème Brûlée Cheesecake Bars Recipe Tips

How to Make Smooth & Creamy Cheesecake

• Make sure all of your ingredients are completely at room temperature.
• The cream cheese specifically needs to be totally softened.
• If it’s a cold day, then the cream cheese will need to sit on the counter for several hours or you may need to nuke it in the microwave until it’s completely soft.
• To ensure there are no lumps, be sure to scrape down your mixing bowl thoroughly after adding every ingredient. Even if you have a beater attachment that scrapes as it goes – those don’t always catch everything, especially at the very bottom of the bowl.
• If it’s a cold day, you often have lumpy cheesecake, and you’re using a metal mixing bowl, you can run the bowl under warm water and dry it thoroughly before mixing your cheesecake batter.

Crème Brûlée Key Ingredient

The key to making that deliciously flavorful and rich Crème Brûlée flavor is VANILLA. I love to use vanilla paste in this recipe because it gives a generous dose of vanilla without having to cut open and scrape a vanilla pod. If you’d prefer to use a pod, then use one. If you only have extract, then just use the same amount as the paste called for.

What Can I Use Instead of Graham Crackers?

You can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

Use a Metal Baking Pan for Cheesecake Bars

• I highly recommend using a light-colored 8×8-inch metal pan like this one for these Salted Caramel Cheesecake Bars.
• Avoid using a glass or ceramic pan for baking cheesecake bars.
• Learn more about this in my Glass vs. Metal Baking Pans article here.

How to Make Crème Brûlée Cheesecake Ahead of Time

The cheesecake bars can be made ahead of time and stored in the fridge. Do not top the bars with sugar and brulee until shortly before serving. The longer the brûléed sugar sits, the more the sugar will begin to re-liquify and no longer be crisp. 

How to Store Crème Brûlée Cheesecake Bars

• Store the untopped (non-brûléed) cheesecake bars in an airtight container in the fridge for up to 3 days.
• Untopped slices of cheesecake can also be frozen. Wrap each slice in plastic wrap and stored inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge before topping with sugar, torching, and serving. 

More Cheesecake Bar Recipes:

• Easy Classic Cheesecake Bars
• Bailey’s Cheesecake Bars
• Dulce de Leche Cheesecake Bars
• Brownie Bottom Cookie Dough Cheesecake Bars
• Raspberry Lemonade Cheesecake Bars
• Nutella Cheesecake Bars

Print

Crème Brûlée Cheesecake Bars

These Crème Brûlée Cheesecake Bars turn the classic French dessert into something even easier and tastier! Graham cracker crust, vanilla bean cheesecake filling, and a crunchy bruleed sugar topping.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Chilling time 4 hours hours

Total Time 5 hours hours

Servings 9 bars

Author Tessa Arias

Ingredients

For the crust:

• 9 whole (135 grams) graham crackers
• 5 tablespoons (72 grams) unsalted butter, melted

For the filling:

• 16 ounces (454 grams) cream cheese, completely softened at room temperature
• 1 cup (200 grams) granulated sugar
• 1/4 cup heavy cream
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla bean paste
• 1/2 teaspoon fine sea salt

For the brûlée topping:

• 1/4 cup (50 grams) granulated sugar

Instructions

For the crust:

• Preheat the oven to 350°F. Line an 8-inch square metal baking dish with foil, leaving an overhang.
• In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press into the bottom of the prepared pan. Bake until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300°F.

For the cheesecake:

• In a large bowl, use an electric mixer to beat the cream cheese at medium-high speed until smooth. Add the sugar and continue beating until smooth, scraping down the sides of the bowl.
• Add the cream then the eggs, egg yolk, vanilla paste, and salt one at a time and beat until well combined and smooth, being careful not to overmix. Scrape down the sides of the bowl as needed.
• Pour the mixture into the prepared pan. Bake at 300°F until the cheesecake is set but still slightly jiggly in the center, about 35 minutes. Do not overbake.
• Place the cheesecake on a cooling rack to cool completely in the pan. Cover and chill until firm, at least 4 hours.
• Using the foil overhang, transfer the cheesecake to a heat-safe work surface and cut into squares.
• Sprinkle the tops of each square with sugar and torch the tops with a kitchen torch until it turns a deep amber color. Alternatively, use a broiler to brown the sugar (just don’t walk away – it goes from bruleed to black fast!). Refrigerate until ready to serve.

Notes

If you don’t have vanilla bean paste, use 2 teaspoons vanilla extract.

Store the untopped (non-brûléed) cheesecake bars in an airtight container in the fridge for up to 3 days. The sugar topping should be added and torched soon before serving, so it stays crunchy.

Photos by Ashley McLaughlin.

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