Cookie Butter Again…Sweet!

Never gets old. Cookie Butter, that is. The possibilities are endless. And thank goodness for that because Cookie Butter is one of those ingredients that we absolutely can’t get enough of. This time we are trying out Caramel Cookie Butter Bars perfectly baked with homemade caramel sauce. Warm, gooey, and delicious. Oh Cookie Butter, we heart you forever!

Ingredients

  • 2 cups butter at room temperature
  • 1 cup sugar
  •  cups powdered sugar
  • 1 Tbsp vanilla extract
  • 4 cups unbleached flour
  • 1 11.5 oz homemade salted caramel sauce (recipe below)
  • 1  14.1 oz jar cookie butter spread
  •  cups toffee bits

Homemade Caramel Sauce

Ingredients

  • 1 stick butter
  • 1 cup brown sugar
  • 1 tbsp water
  • 1/4 tsp salt
  • 1/3 – 1/2 cup evaporated milk depending on the consistency you want
  • 1 tsp vanilla extract

Instructions

  • In a saucepan over medium-high heat, add your butter, brown sugar, water, and salt.
  • Bring to a full boil for 5 minutes while stirring occasionally. 
  • in a separate cup, add the vanilla extract to your evaporated milk. That way you can add it all in to the pot at once. 
  • Once your mixture has been boiling for 5 minutes, remove it from the heat and slowly pour in your evaporated milk/vanilla mixture. It’s going to bubble up like crazy but just keep stirring until it all comes together. 
  • Make sure you cool it down before serving so it’s not piping hot! 

*recipe from Coco and Ash

Instructions

  • Preheat oven to 325 degrees F. Line a 13×9″ baking pan with parchment paper.
  • In the bowl of a stand mixer beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
  • Bake the crust for 15 minutes.
  • Make the homemade caramel sauce according to the directions above.
  • Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
  • Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.

*recipe inspired by The Domestic Rebel

Sweet Blessings Counted

In these times it can be hard to find the good, but by focusing on the little things we can rely on makes a big difference. Target deliveries, family togetherness, and a Saturday each week are all blessings we’re counting at the moment. It’s even better when all of these line up just right! Thanks Target for keeping us stocked with baking supplies. Thanks family for loving our sweet treats. And thanks Saturday for showing up every week for our much needed cheat day! Oatmeal Cream Pies are the perfect way to celebrate all of life’s blessings right now!

Sister Sweetly’s Oatmeal Cream Pies Recipe

Sweet Distraction

Some people organize, some people read, some people run. But, we MUST bake. Yeah, yeah we love to organize, craft, and exercise, but when we get to indulge in a sweet cheat everything seems A-Ok at least for a little while. Easter will be different this year, but it doesn’t have to be less tasty. Our Better Than A Chocolate Easter Bunny Trifle will help us briefly ease our fears and put chocolate mustache smiles on our families’ faces!

Ingredients:

  • Yellow cake box mix
  • Easter Peanut M&Ms
  • Easter Plain M&Ms
  • Cool whip
  • Caramel sauce
  • Buttercream frosting (homemade is best!)

Directions:

  1. Bake the cake according to the directions.
  2. Fill jars 3/4 full with scoops cake.
  3. Top with buttercream and whipped cream.
  4. Sprinkle plain and peanut M&Ms over the top and drizzle with caramel.
  5. Enjoy!

Royally Sweet

Ever tasted a Royal Cookie from
Nordstrom Cafe? We recently got our hands on one of these yummies. And WowZer! It’s like a cookie and magic bar rolled into one. Coconut, macadamia nuts, and chocolate chips. Incredible!!!Thankfully we found a copycat recipe and this Saturday we will be recreating our version of these goodies in the comforts of our own kitchen. Here’s to a Royally Sweet Saturday!!!

Ingredients

  • 3 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter flavored Crisco
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1 cup shredded coconut
  • ¾ cup chopped macadamia nuts
  • 1 cup ounce bag dark chocolate chips
  • 1 cup Heath Bits

INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a bowl, stir together the flour, baking soda, powder and salt.
  3. In the bowl of your electric mixer fitted with a paddle attachment, beat the Crisco and sugar together until light and fluffy, about 5 full minutes. Beat in each egg white one at a time. Beat in the vanilla extract.
  4. Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed. Stir in the shredded coconut and macadamia nuts until combined. Stir in the chocolate chips and heath.
  5. Scoop out 1 1/2-inch sized balls of dough and place them on the parchment paper, about 2 inches apart. Bake for 16 to 18 minutes, or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.

*recipe inspired by How Sweet Eats

Half Birthday Sweet

When it’s you son’s half birthday and it happens to be on a Saturday, you HAVE to bake cookies to celebrate. Of course, not any old cookie will do for my boy. He needs something as special and unique as he is. Enter Birthday Brookie Cookies. Half chocolate chip cookies, half brownie cookie. A perfect combination for a perfect guy on his half birthday.

  1. Make our favorite Brownie Cookie Recipe.
  2. Make our favorite Cookie Dough Recipe.
  3. Add lots and LOTS of chocolate chips and Heath bits!
  4. Scoop dough from each bowl and smush together to form one cookie.
  5. Pop them in the oven for 8 minutes.
  6. Celebrate!

It’s What’s Sweet on the Inside…

We all know the saying, “It’s what on the inside that counts”, and it’s never been more true then this Saturday’s goodie. We are loading up our brownies with Heath. Our Heath Bar Brownies are not only topped with bits, but packed with mini bars on the inside. They are the ultimate toffee lovers treat!

Ingredients

2 boxes of dark chocolate brownie mix, plus ingredients on the back of the box

1 bag Heath Bits

1 bag Heath mini candy bars

Directions

Make brownie mix according to the directions on the back of the box. Pour half of the brownie mix in the bottom of a greased 9×13 glass baking dish. Top with Heath mini candy bars. Pour the other have of the brownie mix on top of the mini candy bars. Top with Heath Bits. Bake for 35 min at 350 degrees.

Sweet Springtime Blossoms #tbt

Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms

Ingredients

1 ¾ cup sifted flour

1 tsp baking soda

½ tsp salt

½ cup melted there butter

¾ cup cookie butter

½ cup sugar

¾ cup brown sugar

1 egg

1 tsp vanilla

1 cup Heath bits

3 dozen Hershey’s Kisses

Instructions

Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges. 

Satis”Frying” Sweet Treat

What are a couple of girls to do when they can’t decide between their two favorite indulgences? The only answer, as we see it, is to get creative and combine them! Chocolate Loaded Cookie Fries are at the top of our cheat day menu. Uniting our love of sweet chocolate and salty french fries makes this one satis”frying” Saturday! 

Chocolate Loaded Cookie Fries #tbt

Recipe:

Follow the directions for our Ultimate Sea Salt Cookies except press the dough into a parchment lined 9×13 pan and bake for 25 min at 350 degrees. Make sure the middle is done. Once cooled use a pizza cutter and slice into thin cookie strips. Dip into your favorite sauces. Our dips include hot fudge, caramel sauce, cookie butter, and vanilla frosting. YUM! 

A Sweet Mix of Loves

We love oatmeal cookies. We love-love m&ms. And we love-love-love cookie butter. This Saturday we have decided to mix some of our favorite loves into ooey-gooey Monster Cookie Bars that we are sure to love-love-love-love! And we are certain our loves are gonna love them too! ❤️❤️❤️❤️❤️

Ingredients:

  • ½ cup butter flavored Crisco
  • 1 cup light brown sugar
  • ½ cup Cookie Butter
  • 1 egg white
  • 2 teaspoons vanilla extract
  • ¾ cup unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • cups old-fashioned oats
  • 1 cup semisweet chocolate chunks
  • 1 cup red M&M’s + additional for top of bars
  • 1/2 cup Heath Bits

DIRECTIONS:

  1. Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper so that it hangs over two sides.
  2. In a stand alone mixer cream together the butter, brown sugar, and peanut butter on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, scraping down the sides of the bowl as needed.
  1. Add the flour, baking soda, cornstarch, baking powder and salt to wet ingredients until just combined. Using a rubber spatula, stir in the oats, chocolate chunks, Heath, and M&M’s by hand.
    Turn the dough out into the prepared baking sheet and press/spread into an even layer. Press additional M&M’s onto the top of the dough. Bake for 15 to 17 minutes, until the edges are set and lightly browned and the top still looks slightly undercooked. Remove from the oven and cool completely before cutting into bars.
    recipe inspired by Brown Eyed Baker

Taking A Sweet Cleanse

This title may have led you to believe that we are taking a break from our Saturday sweet treat ritual. That’d be silly! Sorry to have led you astray, but instead we are indulging and cleaning out our baking cabinets simultaneously. You see, we stocked our cupboards so full with holiday baking ingredients and have tons of leftovers despite the amount of goodies we made. Time to make Cabinet Cleanse Oatmeal Cookies full of candy bars, dark chocolate chips, sea salt caramel chips, butterscotch, white chocolate chips, Heath bits, butter brickle, and caramel M&Ms…. According to us, it’s the perfect kind of cleanse!

Oatmeal Cookie Recipe