Monthly Archives: August 2013

Layered Cookie/Brownie Bars

Layered Brownie/Cookie Bars
Recipe type: Brownie
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • Your favorite brownie recipe or mix (family size, 13"x9")
  • 60 caramels, unwrapped and melted
  • ½ cup condensed milk
  • ½ cup creamy peanut butter
  • 1 cup semisweet chocolate chips
  • 1 cup English toffee bits
  • Your favorite chocolate chip recipe
  1. Preheat oven to 350 degrees F
  2. Prepare your brownie recipe or mix as per the instructions
  3. Pour brownie mix into a 13"x9" pan
  4. Bake in oven for about 30 minutes or until brownie is nearly completely done; remove from oven
  5. Microwave caramels and condensed milk for a minute, stir and repeat microwaving until completely mixed.
  6. Stir in peanut butter until completely mixed
  7. Pour caramel mixture over partially baked brownie
  8. Evenly sprinkle toffee bits and chocolate chips over caramel layer; set aside
  9. Prepare chocolate chip recipe as directed by instructions
  10. Place chocolate chip dough on wax paper and flatten until about ½ inch thick
  11. Place flattened dough over caramel layer; fill in gaps between dough pieces
  12. Bake in oven for about 20-30 minutes until cookie dough is golden brown


Frozen Peanut Butter Cheesecake


  • 9 tablespoons butter
  • 3 cups semi-sweet chocolate chips
  • 4 cups crispy rice cereal
  • 2 (8 ounce) package cream cheese, softened
  • 2 cup sweetened condensed milk
  • 1 1/2 cup creamy peanut butter
  • 2 teaspoon vanilla
  • 4 tablespoons lemon juice
  • 2 cups Cool Whip, thawed
  • chocolate ice cream topping
  • 2¬†tablespoons creamy peanut butter
  • caramel ice cream topping
  • 1/2 cup English toffee bits


  1. Melt chocolate chips and butter together in microwave, stir until well mixed
  2. Add crispy rice cereal to chocolate mixture and stir together
  3. Press chocolate & cereal into a 13″x9″ pan and set aside
  4. In a large bowl mix the cream cheese, peanut butter and condensed milk together until combined
  5. Add the lemon juice and vanilla, stir until mixed
  6. Fold in the Cool Whip until just combined
  7. Pour the cream cheese mixture into the 13″x9″ pan; place in freezer for at least 4 hours
  8. Melt creamy peanut butter in small bowl and drizzle over cheesecake
  9. Drizzle chocolate and caramel ice cream topper over cheesecake
  10. Sprinkle English Toffee over cheesecake

Keep refrigerated; serves 20