S’More Bars

S'More Bars

The weekend is here friends! I am pretty excited about it. My Saturday involves a long run in the morning followed by lunch with one of my favorite people in the entire world. I can’t wait.

If you are looking to do a little baking this weekend, I would love to recommend these S’More Bars from Handle the Heat. They are nothing short of fabulous.

S’More Bars

20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

For the crust:
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.

For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.


Red Velvet Brownies

Red Velvet Brownies

It’s Valentine’s Week! These Red Velvet Brownies are a great way to celebrate!

I love the color and flavor of red velvet, really for any time of year, but it seems more appropriate than ever for Valentine’s Day. The one downside about red velvet is that it takes A LOT of color to achieve a deep beautiful red. I often times will use less than the recipe calls for, but either way, the color can affect the flavor. You can opt to leave the color out, but what fun is that? This past Christmas I stumbled upon this Red Velvet Bakery Emulsion from Lorann Professional Kitchen. It adds flavor along with color. You can find it Hobby Lobby…your baked goods will thank you.

Red Velvet Emulsion

Red Velvet Brownies
from NewlyWeds Blog

1 cup  unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
1-2 oz red food coloring (optional)
2 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt

Preheat the oven to 350 degrees F.  Butter and flour an 9 X 13 clear glass baking pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl.  Slowly add in the flour mixture being very careful not to over mix..  Do not over mix.  The batter will be very thick.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.

Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath.  Set aside to cool, cut into bars and serve.


Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars

My sister in law, Karen, sent me this recipe a few days ago. She knows us well…chocolate and peanut butter. We took these bars to a picnic on Sunday evening…and they are a perfect picnic dessert!

These bars are made with a cake mix but taste like a delicious peanut butter cookie, covered with a layer of chocolate.

Peanut Butter Chocolate Bars

from Bake or Break

For the crust:
1 package yellow cake mix
1 & 1/4 cups smooth peanut butter
8  tablespoons unsalted butter, melted
2 large eggs
For the filling:
2 cups (12 ounces) semisweet chocolate chips
14 ounces sweetened condensed milk
2 teaspoons vanilla extract


Preheat oven to 350°.

Using an electric mixer on low speed, combine cake mix, peanut butter, butter, and eggs. Batter will be thick.

Set aside about 1 & 1/2 cups of crust mixture. Press remaining crust mixture into bottom and partially up the sides of an ungreased 9″x 13″ baking pan.

To make the filling, place chocolate chips and condensed milk in a microwave-safe bowl. Heat in microwave for 1 minute. Stir mixture until chocolate chips melt and mixture is smooth. Stir in vanilla.

Pour filling over crust in pan and spread evenly. Crumble reserved crust mixture over top of filling. (Mine did not crumble, it was more of a drop, this due to the differences in cake mixes).

Bake 30-35 minutes, or until lightly browned. Cool completely in pan before serving.

Oreo Cheesecake Bars

Oreo Cheesecake BarsI was in the mood for an Oreo dessert the other day. I had been so so good lately in the sweets department, BUT I made these and I think I ended up eating about half of the batch (Ok maybe not quite that much).

They are insanely rich but oh so delicious.

Oreo Cheesecake Brownie Bars from Cannela Vita

1/2 cup unsalted butter
3/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 large eggs
1 1/3 cups coarsely chopped Oreo cookies, plus more for the top
Preheat oven to 350 degrees F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a small saucepan over medium heat, melt butter. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese,confectioners’ sugar and vanilla extract until combined, about 1 minute.
In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined. In a large bowl, whisk together eggs until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Oreo cookies.
Spread half of brownie batter into the prepared baking dish, followed by cream cheese layer. Distribute the remaining brownie mixture in 8 dollops over the cheesecake layer and spread evenly. Swirl in with a knife or spatula.
Bake for 24-28 minutes, until brownies and cheesecake are set. After about 16 minutes, I added additional Oreos to the top…because no one ever complains about extra Oreos.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Mint Cheesecake Squares



Let’s be honest, St. Patrick’s day is a perfect reason to make anything with mint. (It is also a really good reason to eat lots and lots of Lucky Charms.) If you are someone who does not like the mint chocolate  flavor combination (I know you either love it or hate it), I sincerely hope that you will learn to appreciate the delightful flavor.  Mmmm. Chocolate Mint.

Mint Chocolate Cheesecake Squares

Original recipe makes 24 servings Change Serving

1 (18.25 ounce) package chocolate fudge cake mix

1 cup butter, softened

3 (8 ounce) packages cream cheese, softened

1 (14 oz) can sweetened condensed milk

3 eggs

6 drops green food coloring, or as needed

3 drops creme de menthe candy flavoring (such as Wilton®), or as needed

1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)

Preheat oven to 325 degrees F (165 degrees C). Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping. Press remaining crumb mixture into bottom of an ungreased 9×13 inch pan. Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly. Beat cream cheese and sweetened condensed milk with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes. Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes. Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes. Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed. Pour batter over the chocolate crust in the 9×13 pan. Sprinkle 1 cup reserved crumb mixture over cheesecake batter. Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches. Place the pan in the preheated oven and bake until set, 42 to 45 minutes. Remove pan from oven and cool completely. Cover and refrigerate until chilled, at least 2 hours. Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth. Pour melted chocolate into a resealable plastic bag. Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner. Cut cake into bars to serve.

Recipe adapted from Allrecipes.com.


CarelitasWelcome to the newly designed Sweet Little Details.

It was *so* long over due. I apologize if you checked in over the past week and found the blog a mess, it has been a bit of a process. Now, on to these delicious little caramelitas. These are the perfect little dessert bars and they travel well too!

Caramelitas from Lulu the Baker

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Sweet & Salty Peanut Butter Pretzel Bars


I am not a pretzel lover. I normally pick the pretzels out of chex mix and toss them back in the bag (oh how Matt loves this). I can tolerate them dipped in chocolate…but I really don’t like pretzels. However, if I could eat pretzels like this all of the time, they might quickly move to the top of my favorite food list!

No-Bake Sweet & Salty Peanut Butter Pretzel Bars from Very Best Baking

Nonstick cooking spray
2 cups natural creamy peanut butter, divided
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups powdered sugar, divided
4 cups pretzel twists, divided
2 cups (12 oz) semi-sweet chocolate morsels, divided

Line a 13 x 9-inch baking pan with parchment leaving an overhang on the sides. Lightly spray parchment with nonstick cooking spray.

Beat 1 1/4 cups peanut butter and butter in large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel that have been broken into small piece (the smaller the better) and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

Microwave remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium in a microwave-safe bowl on high for 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzels that have been broken into pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off parchment. Store in covered container in refrigerator.

Yield: 60 pieces