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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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No Bake Chocolate, Peanut Butter, Oatmeal Cookies

These were so easy and I whipped them up in no time!

No eggs, no flour, NO BAKING! Fabulous!

You can make individual cookies, but I just spread the mixture into a pan and cut it into squares later.



No Bake Chocolate, Peanut Butter, Oatmeal Cookies
Adapted from allrecipes.com
Makes 12 servings

Ingredients
  • 3/4 cup and 2 tablespoons sugar
  • 1/4 cup milk
  • 1/4 cup butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup smooth peanut butter
  • 1-1/2 cups rolled oats
  • 1/2 cups Rice Krispies
  • 1/2 teaspoon vanilla
Directions
  1. Combine sugar, milk, butter and cocoa in a pot over medium high heat. Whisk until it's smooth and starts to boil. Cook for 1 1/2 minutes.
  2. Remove from the heat and stir in peanut butter until well mixed. Stir in oats, cereal and vanilla. 
  3. Spread onto a parchment lined pan and allow to firm up. Add sprinkles immediately after spreading if you want to get fancy. It won't take long to set. Cut them into squares with a sharp knife.
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