Using a cake mix for cookie recipes is one of my favorite shortcuts.  These Red, White, and Blue Cookie Bars use white cake mix and make a really festive treat for the Fourth of July.  They are really fun for the kids to make too!

We made these last year and packaged them up for a few neighbors!  I’m all about baking and then getting rid of it before I eat it all.  

Tips for Making Red, White, and Blue Cookie Bars:

• White cake mix works better for achieving the red and blue colors.  You can use  yellow cake mix if that is what you have on hand.
• You can use walnuts or macadamia nuts in the place of pecans.
• I only bake the white chocolate chips for 5 minutes, so they stay nice and white.
• This recipe makes 15 large cookie bars or 30 smaller ones.

Red, White, and Blue Cookie Bars

Yield: 15 to 30

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Red, White, and Blue Cookie Bars - An easy cookie bar recipe made with the help of cake mix!  They are perfect for the fourth of July!

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Ingredients

• 2 boxes white cake mix
• 8 tbsp butter, melted
• 2 eggs, beaten
• 2 tsp vanilla
• 2/3 cup vegetable oil
• 1/4 cup chopped pecans
• 1/4 cup white chocolate chips
• red food coloring
• blue food coloring

Instructions

1. Stir cake mix, melted butter, eggs, vanilla, and oil until well blended.
2. Divide batter in half. Place one half of batter into a 13 x 9 casserole dish and press down to fill the bottom.
3. Top with chopped pecans.
4. Divide the remaining batter in half into two separate bowls. In one bowl, place several drops of blue food coloring and stir until desired blue color is reached. Repeat with red food coloring in other bowl with remaining batter.
5. Drop teaspoonfuls of red and blue batter over the other batter in baking dish. Press down slightly once finished.
6. Bake at 350 for 25 minutes. Remove from oven and immediately sprinkle with white chocolate chips and bake 5 more minutes. Remove from oven and allow it to cool before cutting into bars.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA
• 
  Rachel Ray 13 x 9 Pan

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Other great recipes for summer:

• Corn and Zucchini Casserole
• Cucumber Tomato, and Onion Salad
• Best Rice Dressing
• Pots De Creme
• Easy Summer Lunch Ideas
• Easy Summer Sangria

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So which do you prefer?  Cookies or cookie bars?  It’s a tough call for me.  I love adore cookies, but I love how easy cookie bars are.  No need for multiple pans, chilling the dough, or setting that timer in between the batches.  It’s all about pouring them into one pan and then your done.

I don’t know about y’all, but I need stuff to be easy lately.  My calendar for next week alone is not looking like I’ll be productive at home.  It’s the week before school gets out for the Christmas break, and I’ll be running the roads trying to get everything accomplished before I have all the kids at home.  Plus we have about 4 things going on at school.  It was always my favorite week as a teacher.  There are class parties, pajama days, movies, and that wonderful feeling of Christmas in the air!

So with the schedule being hectic, I’m all about an easy dessert.  These are yummy and thick.  They are perfect with a glass of milk!  And if you’ve never tried cranberry and white chocolate together, you are totally missing out!  They are a perfect combination!

Cranberry White Chocolate Oatmeal Bars

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Ingredients

• 2 sticks butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 2 1/2 cups oats (instant)
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 2 tsp vanilla extract
• 1 cup white chocolate chips
• 1 cup dried cranberries
• 1 cup chopped pecans

Instructions

1. Line a 13 x 9 pan with foil, making sure foil goes up sides of pan for easy removal after baking. Spray with cooking oil spray. Preheat oven to 350 degrees.
2. Beat butter and sugars with a mixer until combined and creamy. Add oats and beat to combine. Add flour, baking soda, and salt. Beat to combine thoroughly. Add eggs and vanilla and beat until thoroughly combined again.
3. Stir in pecans, cranberries, and white chocolate chips.
4. Pour mixture into foil-lined pan. Bake for 30 to 35 minutes or until edges are set and center is soft.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

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Looking for other cookie bar recipes?

Gooey Brown Sugar Chocolate Chip Bars

Brown Sugar Blondies

The post Cranberry White Chocolate Oatmeal Bars appeared first on Diary of A Recipe Collector.

Every time September rolls around I get so excited to make all the pumpkin things!  I definitely have my favorite pumpkin recipes on here, but these Pumpkin Chocolate Chip Bars rank right at the top of my pumpkin recipe list!

They are super easy, and a pumpkin and chocolate combination is just so darn good!  I’ve made them over on Instagram here.

These are the perfect fall cookie bars!  Technically, they are a little more cake-like in texture.   The recipe makes a 13 x 9 pan sized recipe.  With this size, I thought I’d have a lot left to freeze after sharing with others, but it actually got gobbled up very quickly!  Everyone loved them including my 14 month old!  It’s official!  He’s a pumpkin-lover like his momma!  So I guess I’ll be baking another batch for Thanksgiving too.

These would be perfect to deliver to friends or teachers this Fall as well!

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Pumpkin Chocolate Chip Bars

Yield: 24 squares

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

5.0 Stars (1 Review)

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Ingredients

• 2 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 3 eggs
• 1 tsp vanilla
• 1 8 oz. can pumpkin
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 3 cups flour
• 1 1/2 cups semi-sweet chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees.
2. Line a 13 x 9 pan with foil, leaving about 1 inch over the sides for easy removal. Spray foil with cooking oil spray.
3. Beat butter with both sugars on medium-high speed until well combined and fluffy.
4. Add eggs, canned pumpkin, and vanilla and beat again until combined.
5. Add pumpkin pie spice and cinnamon and beat again until combined.
6. Add salt and flour and turn mixer on low to combine. Increase speed to medium and beat until combined.
7. Stir in 1 cup chocolate chips .
8. Spread batter into foil-lined pan. Sprinkle with remaining chocolate chips.
9. Bake for 30 to 35 minutes or just until center is set and toothpick inserted in center comes out clean.
10. Allow to cool before cutting into squares.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

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I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Be sure to check out all the other fabulous Fall treats from friends!

Caramel Apple Cheesecake Dip– The Cookie Rookie

Butternut Squash, Pear and Ricotta Bruschetta– Floating Kitchen

No Churn Pumpkin Caramel Ice Cream– Pumpkin n’ Spice

Pumpkin Pie Fluff Dip – A Latte Food

Chocolate Pumpkin Cheesecake Muffins -Dinner at the Zoo

Pumpkin Polenta Cups– Cooking and Beer

Pumpkin Cheesecake French Toast– Whole and Heavenly Oven

Slow Cooker Turkey Breast– The Weary Chef

Turkey Cranberry Sandwich– The Gunny Sack

Caramel Apple Mini Pie Cups– The Creative Bite

Pumpkin Spice Latte Coffee Cake– Joyful Healthy Eats

Pumpkin Chocolate Chip Bread – Deliciously Sprinkled

Pumpkin Cupcakes with Cream Cheese Frosting– Chez Catey Lou

Apple Cheesecake French Toast with Cider Maple Syrup– Mariah’s Pleasing Plates

Pear Pie with Pecan Streusel– The First Year

Apple Pie Rolls– Amy’s Healthy Baking

No Bake Apple Pie Bites– The Recipe Runner

Pumpkin Pie Mousse– Petite Allergy Treats

Pumpkin Chocolate Chip Bars– Diary of a Recipe Collector

Cranberry Apple Cider Punch– Diethood

Looking for more Fall recipes to share with friends?

White Chocolate Pumpkin Toffee Blondies

Mini Maple-Dipped Pumpkin Muffins

Grandgirl’s Apple Cake

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I am excited to share this recipe with you guys today.  It is a favorite in our family.  They are actually what we refer to as “Patrick’s Blonde Brownies.”  Patrick is my brother-in-law, who by the way is such a great guy, and these are his favorite.  My sister makes them for him all the time.

They are so wonderful and almost have a praline flavor to them.  It has got to be the whole box of brown sugar in there:)

I made them the other day for a school fundraiser.  I packaged them up in some clear bags, and I sealed them closed with a little label I made.  It was definitely one of the easiest treats I’ve made for the school yet!

No matter which piece you prefer, a crunchy edge or a gooey center, they are all just wonderful.  You will have trouble eating only one.  Make sure you have milk too because you will surely need a tall glass to serve with these babies!

Brown Sugar Blondies

Yield: 20 bars

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Ingredients

• 1 lb. box light brown sugar
• 1 1/2 sticks butter
• 2 1/4 cups flour
• 2 tsp baking powder
• 1 egg
• 1 bag chopped pecans (about 2 to 2 1/2 cups)
• dash of salt
• 1 tbsp vanilla

Instructions

1. In a large bowl, beat butter and sugar until well combined.
2. Add in egg and beat until combined again
3. Add in flour, baking powder, and salt mixing well.
4. Add vanilla and pecans and mix again.
5. Spread into a 13 x 9 baking dish or pan. Bake at 350 for 30-40 minutes. Top will be slightly cracked. We usually slightly under bake them.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 Other recipes you may like:

Five Layer Brownies

Praline Brookies


Mississippi Mud Brownies

Connect with Jaren:

Blog | Facebook | Pinterest | Instagram | Bloglovin | Twitter

The post Brown Sugar Blondies appeared first on Diary of A Recipe Collector.

 Well y’all,  I know what I’m bringing for dessert for this Thanksgiving  It’s these little bars right here.  I love a twist on traditional desserts.  This one is wonderful.  Instead of a pie crust, this bar has a crust that reminds me of a pecan sandie cookie.  It’s filled with wonderful finely chopped pecans!  I’ll be able to make it the day before, and it is a pretty fast dessert to make.  Plus it will be easy for guests to grab and eat.

How do you say “pecan?”  I definitely think we say it differently down here in Louisiana.  We say  “Puh-Con” as opposed to “Pea-Can.”  I always think it is so interesting how different regions have different pronunciations and sayings.

We also say funny things like “I’m fixin’ to go get something or do something.”  I didn’t know that was weird until someone from up north told me the only time they say “fixing” is when they are literally fixing something like a car or a sandwich.

Another one…do you say soda or pop?  I don’t say either one of those really.  It’s basically what kind of coke do you want?

 So I’m interested…do you have any different things you say where you live?

Chocolate Pecan Pie Cookie Bars

Yield: 18

5.0 Stars (2 Reviews)

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Ingredients

• 1 1/4 cups flour
• 1/4 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 cup cold butter
• 1 cup finely chopped pecans
• 1/4 cup butter, melted
• 1 cup mini chocolate chips
• 3 eggs, beaten
• 1 1/4 cup brown sugar (I used dark brown sugar)
• 2 tbsp water
• 1 tsp vanilla
• 1 cup chopped pecans

Instructions

1. In a mixing bowl, mix first 4 ingredients. Cut in butter with a pastry cutter or fork until butter is pea-sized crumbs. Stir in finely chopped pecans. Press this mixture into 13 x 9 pan. Bake at 350 degrees for 10 minutes.
2. In a bowl, whisk eggs, brown sugar, water, vanilla, and cooled melted butter until combined. Stir in chopped pecans.
3. Pour this mixture over warm baked crust. Sprinkle chocolate chips on top. Bake for 20 more minutes. Let cool completely before cutting into squares.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 13 x 9 Pan
• 
  Rachel Ray 13 x 9 Pan
• 
  Caphalon Cake Pan

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I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

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Gooey Brown Sugar Chocolate Chip Bars

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Ingredients

• 1 1/2 sticks margarine (not butter)
• 1 box brown sugar (2 cups)
• 2 cups SELF-RISING flour
• 2 eggs
• 2 tsp vanilla
• 1-1 1/2 cups chocolate chips

Instructions

1. Preheat oven to 325.
2. Melt margarine in a large sauce pan.
3. Remove from heat and add brown sugar and self-rising flour. Mix well.
4. Stir in eggs and vanilla and mix well.
5. Pour into jelly roll pan (11 x 17) and spread out evenly. Sprinkle top with chocolate chips.
6. Bake for 20 to 25 minutes. Let cool completely before cutting into bars.

Notes

*The original recipe highly recommends not using butter. Generally, I prefer butter over margarine, but I did not use real butter in this recipe.
**If you don't have SELF-RISING flour, make your own by adding 1 1/2 tsp baking powder and 1/2 tsp salt to each cup of flour. So for this recipe, it would need a total of 3 tsp baking powder and 1 tsp salt added to regular all-purpose flour.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Rachael Ray Cucina Nonstick Bakeware Baking Pan / Cookie Sheet, Baking Sheet, 11-Inch x 17-Inch, Latte Brown, Agave Blue Handle Grips
• 
  11 x 17 Pan Farberware

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Other cookie bars you might like:

Chocolate Pecan Pie Cookie Bars

Five Layer Brownies

The post Gooey Brown Sugar Chocolate Chip Bars appeared first on Diary of A Recipe Collector.

You will love them, and everyone always wants the recipe.  So here you go:

Recipe:
Source-Pillsbury Bake-off 2006 (Joanna Crumley)
1 box (19.5 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/4 cup butter
1/4 cup milk
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 tsp vanilla
1 roll refrigerated cookie dough (16.5 oz)

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