S'mores bars

This is the last of my fudge posts. I love Swiss Maid Fudge! I could throw it into just about everything and be a happy girl.

These were great as bars, but they were also delicious as an ice cream topping. More on that in a bit..

Preheat your oven to 350 degrees F. Coat an 8x8-inch square baking dish with cooking spray and set aside.

In the bowl of a food processor, combine:

13 graham crackers, broken into pieces

1/3 cup sugar

Pinch of salt

Process until fine crumbs form. 

Add 6 tablespoons of melted butter and process until crumbs become moistened.

Divide the crumbs in half. Press half of the crumbs into the bottom of the prepared baking dish.

Bake in the preheated oven for 10 minutes.

Top with:

Six 1x1/2-inch pieces of turtle fudge, broken into pieces

1 cup miniature marshmallows

Remaining crumbs

1/4 cup miniature marshmallows

Bake in the preheated oven for 18 to 20 minutes, or until the marshmallows are lightly browned. 

Let sit at room temperature for 2 hours before serving.

Store, covered, at room temperature. (I made the mistake of putting this in the fridge, and the fudge got too chewy.) Cut into squares, OR....

..crumble over ice cream. Yum!

Printable recipe: S'mores bars

White Chocolate Rice Krispies Hearts

White Chocolate Rice Krispies Hearts

Do you have any idea how difficult it is not to lick chocolate off your fingers when chocolate is on your fingers? This was the first batch of goodies I made after starting my migraine diet. I have realized in the past week how easy and mindless it is to pop a piece of food into my mouth here and there. I have stopped myself about five thousand times from eating things that are on my RESTRICTED list. 

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Half-baked crumbly bars

These bars are YUMMY! Crumbly, soft, crunchy and delicious!

I think I'll start a section on this blog called the Sleepless Chronicles. I am finding that I like to wake up and think about brownies at 3:00 in the morning. Is this normal? Don't answer that. So here, my chocolate-loving friends, is my second installment of the Sleepless Chronicles, also aptly named Half-Baked Crumbly Bars. These were inspired by my favorite ice cream, Ben & Jerry's Half Baked, and also by my constant need to consume sugary, chocolatey treats. The "crumbly" part of the title comes from the fact that, well, they are a bit crumbly. I personally like the crumbliness because it makes me inclined to throw everything into a big bowl of ice cream! Or just into my mouth. Picture Cookie Monster.



Prepare a box of brownie mix according to the package directions (I used a 19.5-oz. box of chocolate fudge brownie mix) and set aside. You will only be using half of the brownies for this recipe, so serve the other half for dessert or crumble it up and throw it into some vanilla ice cream!

Preheat your oven to 350 degrees F.


In a medium bowl, with a hand-held mixer, combine:

1/3 cup brown sugar

1/3 cup granulated sugar

4 tablespoons butter, softened

Stir in:

1 cup all-purpose flour

1 teaspoon vanilla

4 tablespoons milk

Carefully stir in a 12-oz. package of mini chocolate chips. Cover the cookie dough with plastic wrap and set aside (do not refrigerate).


Place 20 Oreo cookies in a food processor and process until coarsely chopped. Or, chop the old-fashioned way with a Ziploc bag and a spoon. Transfer to a medium bowl and stir in 6 tablespoons of melted butter until the cookies are coated.

Spray an 8x8-inch baking dish with cooking spray and add the Oreo mixture. Firmly press down with fingers until the crust is evenly distributed on the bottom of the pan. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool completely. 

Coarsely chop half of the prepared brownies and add them to the cookie dough. With your hands, incorporate the brownie chunks into the cookie dough. Pour the mixture over top of the cooled Oreo crust and press down evenly with fingers.


In a microwave-safe bowl, combine:

12-oz. package milk chocolate chips

4 tablespoons milk

Heat in the microwave for 60 seconds. Stir and return to microwave, heating and stirring in 15-second intervals, until mixture is smooth. If needed, add 1 additional tablespoon of milk.

Pour the melted chocolate evenly over the cookie dough-brownie mixture.

Refrigerate for at least 1 hour and cut into small squares.

And yes, my husband gave me dirty looks after making this one, too.

Pecan Caramel Bars

Pecan Caramel Bars

Will the baking ever end? My coworkers and family members must wonder this constantly. This recipe, as part of my 2011 challenge, came to me by chance. The timing could not have been more perfect! I could eat a constant stream of pecans and caramel this time of year. Perhaps someone could constantly walk beside me, alternately offering me pecans and spoonfuls of caramel.

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Fudgy rocky road bars

A totally delicious snack and ready in 25 minutes!

My husband and I had some (fun, sweet, awesome) friends over the other night. We ate dinner outside, played the Wii (my husband has mad hula-hooping skills), acted silly and thoroughly enjoyed each other's company. I wish every Tuesday night was that much fun!

We had figured out the menu for the evening ahead of time, drinks included, but I had to come up with an easy dessert at the last minute. You can't have good friends over and not enjoy a dessert together, right? I threw these fudgy rocky road bars together, and they were delicious! They tasted perfect after chicken and potatoes and a mai tai. Or two.

Preheat your oven to 375 degrees F. Line the bottom of a 9x13 baking dish with graham crackers, breaking them to fit if necessary.

Bake in the preheated oven until the crackers are lightly toasted and fragrant, about 8 minutes. By the way, have you ever baked graham crackers in the oven? I urge you to make this recipe for the sole purpose of doing this. "Fragrant" does not adequately describe the scent that floated from my oven. I found myself wanting to eat my oven and the air surrounding it.

Sprinkle the deliciously-fragrant baked graham crackers with 1 1/2 cups toasted and coarsely chopped almonds.

Top that with a few big dollups of marshmallow topping (1 cup total).

In a small saucepan, combine:

1 bag (12 ounces) semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk

Cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.

Pour the chocolate over the marshmallow topping. Swirl together with a thin-bladed knife.

Refrigerate for about 1 hour, or until your guests are ready to consume dessert.

Cut into squares and serve! Eat! Enjoy! Yum!