Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Cheesecake Lemon Bars By Cooking Classy

Here you have one of the all-time best spring desserts! I don’t know if dessert can get much better than these over-the-top Cheesecake Lemon Bars! With these you don’t just get one or two layers of utter decadence but FOUR layers of heavenly, sublimely lemony, utterly creamy, melt-in your-mouth bliss! You will most definitely wow your family or guests…

via Cheesecake Lemon Bars — Cooking Classy

Cookies, Muffins, Pastries, Pies & Scones, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate Chip Blondies By Cooking Classy

What’s not to love here? Heart shaped, chewy, gooey, Chocolate Chips Blondies! They aren’t just for Valentines Day, these dreamy bars are perfect to make any day of the year. I opted to bake these in a jelly roll (10 by 15-inch) pan. It’s somewhat of an odd size which I didn’t always use to have until last…

via Chocolate Chip Blondies — Cooking Classy

Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Gingerbread Bars with Cream Cheese Frosting By Cooking Classy

Chewy, perfectly spiced Gingerbread Bars meet sweet, luscious Cream Cheese Frosting and it is a match meant to be! These are one of the best holiday bars and once you try them you’ll want to make them every Christmas season! My list of cookies I need to make every year just keeps getting longer and…

via Gingerbread Bars with Cream Cheese Frosting — Cooking Classy

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Crème Brûlée Cheesecake Bars By Cooking Classy

creme-brulee-cheesecake-bars5-editsrgb

Yield: 9 – 12 bars

Ingredients

Crust:

    • 1 1/4 cups finely crushed graham cracker crumbs (from 9 sheets)

    • 2 Tbsp granulated sugar

    • 6 Tbsp butter, melted (preferably salted)

Cheesecake filling:

    • 3/4 cup granulated sugar

    • 1 1/2 Tbsp all-purpose flour

    • 2 (8 oz) pkgs cream cheese, softened

    • 3 large eggs

    • 3 Tbsp heavy cream

    • 3 Tbsp sour cream

    • 1 tsp vanilla extract

Topping:

  • 6 Tbsp granulated sugar

  • Whipped cream, fresh raspberries and fresh mint for garnish (optional)

 

Source: Crème Brûlée Cheesecake Bars

Energy Bars & Bites, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

3 STEP NO BAKE CHOCOLATE COCONUT CASHEW BARS {VEGAN, PALEO}

No Bake Chocolate Coconut Cashew Fig Bars {Vegan, Paleo}


Ingredients:

1 1/4 cup dried unsulphured figs or about 5-6 ounces (stems cut off)

2 cups raw cashews

1 cup unsweetened Coconut Flakes (plus extra for topping)

1 tsp vanilla

dash of sea salt (1/4 tsp)

1/3 cup dark chocolate or dark chocolate chips to melt (we use enjoy life vegan dark chocolate)

optional add-ins 1 tbsp protein powder, chia, nuts, cocoa powder.

Instructions:

Line a square baking pan with parchment paper. Set aside.

Next make sure your dried figs have all the stems cut off.

Place cashew, coconut, salt, vanilla, and figs in food processor.

Blend until all is mixed well but not pureed. See pictures above.

Pour mixture into baking dish and press down well. See notes if you are not getting it to stick well.

While the fig/cashew mix sets in pan, melt your dark chocolate.

Place 1/3 cup dark chocolate in a microwave safe bowl or on stove top. Heat until melted. About 60-90 seconds in microwave mixing half way.

You can also use author homemade magic chocolate shell recipe if you want a thicker chocolate coat.

Next pour the chocolate over the cashew coconut batter and spread it evenly in the dish to cover all.

Sprinkle extra coconut and dash of sea salt on top of chocolate (evenly).

Place in freezer for 20 minutes or fridge for a few hrs.

Once they are hardened, remove from fridge.

Slice into bars and wrap each one in foil for a quick grab and go bar. Or store in an air tight container.

Best kept in fridge for freshness.

Feel free to freezer for up to 8-10 weeks. These really do keep well!

Notes 📝 

If your batter is not sticking to the pan after mixing, remove from pan and place in bowl, mix in a tbs of honey or maple syrup if needed. If batter is too sticky, add in 1 tbsp of coconut flour.

8×8 pan or 9×13 work. Your bars will be thinner with 9×13.

Fig Notes depending on the type of dried fig you use, you made need to use more than 5oz to get it “sticky” in the batter.

These are make for great meal bars, cut in 6 LARGER Bars if desired. They will be around 300 calories each.