Peppermint Creme Bars

These are delicious. They are like a peppermint patty with an oreo layer. Pretty easy to make, just need a food processor and time (they are a bit time consuming, it seemed to me at least).

• 1 package crushed chocolate sandwich cookies with white filling
• 
  
  6 tablespoons butter, melted
• 
  
  6 cups powdered sugar
• 
  
  6 tablespoons butter, softened
• 
  
  6 tablespoons milk
• 
  
  2 teaspoons peppermint extract
• 
  
  1 pkg. semi sweet chocolate chips (or 1 1/2 depending on how chocolatey you like it)
• 
  
  4 teaspoons shortening

1.

Preheat oven to 350 degrees F. Line an 9x13-inch baking pan with foil, extending foil over the pan edges; set aside.

2.

In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.

3.

Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.

4.

In a saucepan, melt chocolate and shortening over low heat. Pour chocolate over mint layer and spread evenly. Freeze again, or let set out until chocolate in firm (I put in freezer for about 20ish minutes). Using the edges of the foil, lift the uncut bars out of the pan. Cut into square.

*I added Christmas sprinkles to the mint part, and snowflake sprinkles on top the chocolate part (before the chocolate hardens).

*adapted from HERE. The original recipe is in a 8x8 pan which I thought was way too small for the amount of time put into these, and I made a change in the peppermint layer part, I like more peppermint creme, so I more than doubled the original recipe, but don't worry, it's been tested and works just great.

Chocolate Caramel Oat Bars

You'll Need:

1 1/2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups old-fashioned oats

1 1/2 cups packed brown sugar

1 cup + 2 Tab. butter, melted

1 (14 oz.) bag caramels

1/2 cup heavy cream

1 bag semi sweet chocolate chips

Unwrap caramels. Melt caramels with heavy cream in a saucepan over low - medium heat. In a large bowl, combine four, baking soda, salt, oats, brown sugar, and melted butter to form a crumbly mixture. Sprinkle half of the crumbly mixture into a greased 9x9 pan. Bake at 350 for 10-15 minutes. Sprinkle chocolate chips over baked mixture and top with caramel sauce. Sprinkle remaining crumbly mixture on top. Bake for 15 - 20 minutes more. Make at least several hours ahead to allow caramel to set.

*when I made these, I used a whole bag of chocolate chips and the chocolate kind of overpowered the caramel. Next time, I would use half to 3/4 of the bag.

Amazing Lemon Bars

I love lemon bars and my whole life I had stuck to one recipe in one of my mom's cookbooks; but one day I decided to venture out and see if I could find a recipe that would make even better lemon bars, amazing ones, the best; and I found one. It is Ina Garten's (Barefoot Contessa) recipe also found here, that I just changed a little, so good, so try this one out:

For the crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 2 1/3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 lemons about)
• 1 cup freshly squeezed lemon juice (6 lemons)
• 1 cup flour
• I added a little orange zest and fresh squeezed orange juice from one of those cutie oranges
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet. Chill for a half hour or so.

Bake the crust for 15 to 20 minutes, until very lightly browned.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (I poured it over the crust while it was still hot) and bake for 30 to 35 minutes, until the filling is set.

*I think there is a huge taste difference if you chill these in the fridge for at least an hour once they are done. They taste better a little cold (to me anyway). The crust is so good, like a shortbread type cookie, and the filling is delicious. It's the perfect crust to filling ratio. The original recipe calls for 3 cups of sugar in the filling but many of the reviews said that was way too much. I have a huge sugar tooth, and thought that 2 1/3 was perfect.

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