Sweet Symphony

This Saturday we are getting together with old friends. Our BFFs. Our Besties for life. ❤️. These friends have tasted many upon many of our Saturday sweet cheat treats. Today we decided to surprise them with a new recipe. Symphony Cookie Bars. We’ve used Symphony candy bars in brownies and cookies but never as a chocolate topping. Yumminess!!! Old friends and new treats. Saturday couldn’t get much better than that!

Symphony Cookie Bars


1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1½ cups light brown sugar

2 eggs whites

4 teaspoons vanilla extract

2 (7 oz) Symphony Bars, broken into small pieces

1 cup Heath Bits


1. Preheat oven to 350 degrees F. Line a 9×13-inch baking with foil, allowing overhang on all edges. Spray the foil-lined pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, whisk the melted butter and brown sugar together until combined. Add the eggs whites and vanilla. Mix well. Stir the dry ingredients into the butter mixture until just combined, but not overmix. Pour the batter into prepared pan, smooth evenly with a rubber spatula. 

4. Bake until the top is shiny and light golden brown, 22 to 25 minutes; do not overbake. Immediately after removing from the oven, sprinkle with broken up Symphony bars all over the surface and let sit for 1 minute. Using a spatula, begin to spread the chocolate. Once all of the chocolate has melted, smooth into an even layer.

5. Cool on a wire rack. Refrigerate for 15 to 30 minutes to allow it to firm up. Remove the bars from the pan an cut into squares. 

*recipe inspired by Brown Eyed Baker

Sweet Slices

We’ve got a perfect Valentines Day dessert that’s the definitely a crowd pleaser. Cookie Butter Cookie Pizza with fun toppings! Bake up a tray of cookie butter blondies, slice them like a pizza, and decorate them with everyone’s favorite toppings. Anyway you slice it, you’ve got a ❤️ly little treat for all of your ❤️ed ones. Happy Valentines Day!!!

Cookie Butter Cookie Pizza    

Cookie Butter Blondies Recipe

Layers of Sweetness

We’ve all heard that one key to staying warm is to dress in layers. Why not dress your treats in layers? We say that’s even better way to keep warm!!! This Saturday we are layering on a bunch of our favorite ingredients to create Salted Caramel Chocolate Chip Cookie Bars. What could ever go wrong with anything made with salted caramels and chocolate chips? Nothing at all!!!


12 tablespoons butter flavored Crisco
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
11 ounces caramel squares, unwrapped
3 tablespoons heavy cream
sea salt, for sprinkling

Preheat oven to 325. Prepare a 9 x 13 pan by lining with foil. In a large mixing bowl combine Crisco and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. In a microwave-safe bowl, combine the caramels and heavy cream, and microwave on high power at twenty second intervals, stirring in between, until melted and smooth. Spread half of the cookie mixture in the prepared pan, pushing with your hands to form an even layer. Pour the melted caramel over the top and spread to cover. Sprinkle with sea salt. Top with remaining cookie dough. Sprinkle the top with more sea salt. Bake 25-30 minutes or until very lightly golden around the edges. Remove from oven and let cool 10-15 minutes, then remove to a cooling rack. Cool almost to room temperature before slicing.

Recipe adapted from The Baker Upstairs