Cranberry Cookie Bars

These sweet, rich treats are a great way to celebrate the fresh cranberries that you will find in the store in the late fall and winter. They will disappear quickly!

You will need:

• 2 c unsalted butter, room temperature
• 1 c sugar
• 1/2 c brown sugar, packed
• 1 T plus 2 t vanilla extract
• 1 T ground cinnamon
• Pinch of salt
• 4 c flour
• 12 oz fresh cranberries, picked through for any stems, rinsed and patted dry (you can substitute frozen — but use them frozen!)

Then you will…

1. Line a 9×13 baking pan with foil and lightly grease.
2. In a large bowl, cream together the butter with sugars until light and fluffy.
3. Mix in the vanilla, salt, and cinnamon.
4. Mix in the flour until incorporated.
5. Using your hands, spread 3/4 of the batter into the prepared pan. Allow it to come a little up the sides.
6. Spread the fresh cranberries on top.
7. Crumble or drop the remaining batter on top of the cranberries.
8. Allow to chill in the fridge for at least 30 minutes.
9. Preheat your oven to 350 degrees.
10. Bake for 45-50 minutes, or until golden and set.
11. Allow to cool for a half hour in the pan before you try to remove the cookie bars.
12. Then allow to finish cooling on a wire rack before cutting.

Espresso Chocolate Chip Cookie Bars

These are quick prep and a relatively short bake time. They are perfect warm with a little ice cream and caramel!

You will need:

• 8 T unsalted butter, melted
• 1 large egg, lightly beaten
• 1 1/2 t vanilla extract
• 1 T instant espresso powder
• Pinch of salt
• 1 c brown sugar
• 1 c flour
• 1 c semisweet chocolate chips

Then you will…

1. Preheat your oven to 350 degrees. Line an 8×8 baking dish with foil and lightly grease.
2. In a medium mixing bowl, combine the butter with the egg, vanilla, espresso powder and salt until well mixed and airy.
3. Mix in the brown sugar until well combined.
4. Mix in the flour and the chocolate chips.
5. Spread in the prepared baking dish.
6. Bake 25-35 minutes or until golden and set in the middle.
7. Allow to cool ten minutes in the pan. Remove and allow to cool on a wire rack.

Chocolate Chunk Cookie Bars

This is based on ingredients that I have in my pantry on most days. It is easy to mix together and goes great with your favorite ice cream (or on its own)!

You will need:

• 8 T unsalted butter, melted
• 1 c sugar
• 1 egg, lightly beaten
• 1 t vanilla extract
• 1/2 t baking soda
• Dash of salt
• 1/4 t ground nutmeg
• 3/4 c old-fashioned oats
• 3/4 c all-purpose flour
• 1 c dark chocolate chunks

Then you will…

1. Preheat your oven to 350 degrees. Line an 8×8 inch baking dish with aluminum foil and lightly grease with nonstick cooking spray.
2. In a medium mixing bowl, combine the melted butter with the sugar.
3. Beat in the egg and vanilla.
4. Mix in the baking soda, salt, nutmeg, oats and flour.
5. Stir in the chocolate chunks.
6. Spread in the prepared dish.
7. Bake 18-23 minutes or until just turning golden and set in the middle.
8. Remove from oven and cool 5 minutes.
9. Remove from baking dish and allow to cool at least another 5 minutes before eating.

PB&J Bars

I adapted this recipe from a September 2013 Real Simple. I also recommend trying it various combinations of fruit and jam until you find your favorite. I happened to have blueberries and some yummy blueberry jam at home, so that it was I used. You could also swap out 1/2 of a cup of the flour for a 1/2 cup of old-fashioned oats if you wanted!

You will need:

• 1/2 c blueberry jam
• 3/4 c fresh blueberries, roughly mashed (I just used a fork)
• 1/2 c (1 stick) unsalted butter, at room temperature
• 3/4 c sugar
• 1 large egg, lightly beaten
• 1 t pure vanilla extra
• 1 3/4 c whole wheat flour
• 1/4 t salt
• 1/2 t baking powder
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1 c peanut butter
• 3/4 c chopped nuts (I used an unsalted combination of peanuts, pecans, almonds, walnuts and hazelnuts)

Then you will…

1. Preheat your oven to 350 degrees. Line an 8×8-inch baking dish with parchment paper, leaving some hanging over the edges.
2. In a small bowl, stir together the mashed blueberries with the jam.
3. In a medium bowl, mix together the flour, salt, baking powder, cinnamon and nutmeg.
4. Cream the butter and sugar together (recommend via electric mixer) until light and fluffy.
5. Beat in the egg and vanilla until combined.
6. Beat in the peanut butter until thoroughly combined.
7. Gradually stir in the flour mixture just until combined.
8. Press half of the down into the baking dish. Spread with fingers and try to keep an even thickness.
9. Spread the fruit mixture on top of the dough.
10. Stir the chopped nuts into the remaining dough.
11. Crumble the dough on top of the fruit mixture, lightly pressing to ensure top is covered.
12. Bake until golden brown, about 40-45 minutes.
13. Allow the bars to cool in the pan for a half hour before moving to a wire rack to complete cooling.