bars

Gooey Funfetti Bars and the 10 Best Sprinkle Desserts to Try ASAP

Gooey Funfetti Bars by Wood and Spoon. These are gooey blondie bars loaded with cake batter flavor and colorful sprinkles. These rich bars feed a crowd and can be made in one bowl in advance. Learn how simple these gooey sprinkle bars are on thewoodandspoon.com

Guess who has two thumbs, a sweet tooth, and a never-ending love for sprinkles?! THIS GUY. Yes, it’s true, my blood runs thick with whatever delightful compounds are in store-bought sprinkles, so much so that I’ve decided to share a few favorites with you today. Since the conception of this site, I’ve shared thousands about 30-ish recipes that call for sprinkles, but today we’re going to chat about the very best ten. On top of that, I’m sharing a brand new sprinkly recipe: gooey funfetti bars. Grab your ovens mitts, y’all– we’re going in.

Gooey Funfetti Bars by Wood and Spoon. These are gooey blondie bars loaded with cake batter flavor and colorful sprinkles. These rich bars feed a crowd and can be made in one bowl in advance. Learn how simple these gooey sprinkle bars are on thewoodandspoon.com

10 Best Sprinkle Desserts to Try ASAP

  1. Funfetti Ice Cream Sandwich These melty treats feature chewy sprinkle cookies and a no-churn ice cream inside.
  2. Funfetti Cake My favorite classic funfetti cake has a soft and tender crumb with a sweet and tangy cake-flavored icing.
  3. Funfetti Loaf Sprinkles for breakfast?! Heck yes! This loaf is similar to a pound cake with loads of birthday cake flavor.
  4. Funfetti Cookies Classic funfetti cookies have been a hit on this site forever. If you haven’t tried them yet, DO IT.
  5. Funfetti Scones These sprinkle scones are a great weekend breakfast treat that get topped with a drizzled icing.
  6. Vegan Funfetti Cookies The classic cookies, but with a twist for vegans!
  7. Homemade Sprinkles Homemade sprinkles are the fun kitchen activity you never knew you needed. Try them ASAP!
  8. Funfetti Mini Cakes I love the pint-size of these mini cakes, although the whipped topping doesn’t hurt either.
  9. Sugar Cookie Double Doozies A copycat of those 1990’s mall faves, these cookies are the BOMB.
  10. Funfetti Biscuits More sprinkles for breakfast? You betcha. These ones are layered biscuits with a thick glaze
Gooey Funfetti Bars by Wood and Spoon. These are gooey blondie bars loaded with cake batter flavor and colorful sprinkles. These rich bars feed a crowd and can be made in one bowl in advance. Learn how simple these gooey sprinkle bars are on thewoodandspoon.com

Gooey Funfetti Bars

So why did we need another sprinkle dessert? In truth, we didn’t but now that we have them, aren’t you kinda glad? These gooey funfetti bars likely fall in the blondie category. They’re gooey like an underbaked brownie, and feature a flaky delicate top and buttery insides. The bars are loaded with sprinkles and flavored with clear vanilla extract which offers cake mix flavor. I prefer these bars how I prefer my brownies: slightly underdone. But if you’d prefer, you can bake them a few minutes longer for a more cakey treat.

Gooey Funfetti Bars by Wood and Spoon. These are gooey blondie bars loaded with cake batter flavor and colorful sprinkles. These rich bars feed a crowd and can be made in one bowl in advance. Learn how simple these gooey sprinkle bars are on thewoodandspoon.com
Gooey Funfetti Bars by Wood and Spoon. These are gooey blondie bars loaded with cake batter flavor and colorful sprinkles. These rich bars feed a crowd and can be made in one bowl in advance. Learn how simple these gooey sprinkle bars are on thewoodandspoon.com

To make these gooey funfetti bars, start by stirring together melted butter, brown sugar, and sugar. Next comes two eggs and clear vanilla extract. Finally, the flour, leavening, and salt add in along with a whole bunch of rainbow sprinkles. The batter spreads into a square baking pan before a quick bake in the oven. Voila- gooey funfetti bars! The end result is a chewy, melt-in-your-mouth, super-rich treat that all sprinkle lovers will adore.

Gooey Funfetti Bars by Wood and Spoon. These are gooey blondie bars loaded with cake batter flavor and colorful sprinkles. These rich bars feed a crowd and can be made in one bowl in advance. Learn how simple these gooey sprinkle bars are on thewoodandspoon.com

Give one (or ten!) of these treats a try this weekend. Happy baking to y’all!

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Gooey Funfetti Bars

These gooey funfetti bars feature a sweet gooey center, colorful sprinkles, and soft texture. Make them in one bowl in less than 30 minutes!

  • Author: Kate wood
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 16-24, Depending on Size of Bars
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, melted
  • 1 ¼ cup light brown sugar, packed
  • ½ cup sugar
  • 2 large eggs
  • 2 teaspoons clear vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 1/4 teaspoons salt
  • ¾ cups rainbow sprinkles

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line an 8” square metal pan with aluminum foil. Spray lightly with baking spray and set aside.
  2. In a large bowl, stir together the butter, brown sugar, and sugar. Add the eggs and extract, stirring well to combine. Toss in the flour, baking powder, and salt, stirring until combined. Fold in the sprinkles.
  3. Spread the batter into the prepared pan. Bake in the preheated oven for about 23-25 minutes or until a toothpick inserted comes out with a few moist clumps. Allow to cool (or place in the fridge) until set completely and then slice. These bars are rich, so I recommend small squares. 😊

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Mini Egg Brownies

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

Happy Sunday from the our little spring break corner of the world where we are winding up for Easter. We spent the week mostly at home, aside from a few glorious days that we stayed at the lake with friends. It was a quiet break, and I wouldn’t have it any other way, particular since spring is upon us. I’m mentally gearing up for the weeks ahead: Easter, birthdays, end of school year, and then… summer? Honestly, I have no idea where the time goes. For now, let’s stick with talking about Easter and these mini egg brownies.

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

If you ask me, Easter is the unsung hero of holidays. Maybe it’s my love of florals and pastel prints. Maybe it’s the memory of swirling colored Easter eggs in my Mimi’s teacups. Or maybe it’s my undying dedication to chocolate-shaped bunnies, Starburst Jellybeans, and the straight-up magic that is resurrection Sunday. Either way, Easter is a win for all the humans in our house, particularly when it comes to all the delicious treats. Today, I’m sharing these mini egg brownies, which are equal parts cute and yummy. If you’ve been looking for the perfect grab-and-go Easter dessert, these just might be the ticket!

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

Mini Egg Brownies

So, you guys have had Cadbury Mini Eggs, right? Aside from the real-deal Cadbury eggs, the mini egg candies are the single chocolate candy I get most excited about at Easter. The crisp candy shell, the soft pastel hue, and the seriously milky chocolate centers are absolutely to die for. So, logically, if one is trying to make a festive brownie for Easter, Cadbury Mini Eggs are the place to start.

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

To make these brownies, we start with a perfect brownie base recipe. My go-to chewy brownie recipe rivals even the best box mixes and comes together in less than five minutes. Once the batter is prepared, just chop (or crush!) up some mini eggs and fold them into the batter. I pressed a few egg pieces on the top to make sure that pretty color showed up too. The end result is a delightful chocolate treat with spring vibes to boot- truly a win-win.

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

Give these mini egg brownies a try and let me know what you think! Happy baking to you and Happy Sunday!

If you like these mini egg brownies you should try:

Easy Chewy Brownies
Caramel Ganache Brownies
Pastel Lofthouse Cookies
Easter Cake
Chocolate Cutout Cookies

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Mini Egg Brownies

These mini egg brownies are homemade chewy chocolate brownies loaded with pastel Cadbury mini egg candies- perfect for Easter!

  • Author: Kate wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 16 Brownies
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, diced
  • 11/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup mini eggs, chopped

Instructions

  1. Preheat the oven to 325 degrees Farhenheit. Lightly grease a heavy weight 8” square baking pan and set aside.
  2. In a large microwave-safe bowl, add the butter and sugar and melt in the microwave for 30 second increments, stirring occasionally, until the butter is completely melted and the mixture is smooth. (It took me about 2 minutes of microwaving.) Alternatively, you can melt these together over a double boiler on the stove. Add the vanilla and eggs, one at a time, stirring vigorously to combine. Add the flour, cocoa powder, , salt, and baking powder. Stir, just until combined. Fold in the chopped mini eggs and spread the batter into the prepared pan. Bake for about 30-35 minutes or until the top is puffed and a toothpick inserted to the center only comes out with moist sticky clumps. Allow to cool prior to cutting.

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Easy Chewy Brownies

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

HEY-YO! Today, we’re serving up another go-to basic. Is it possible that I’ve shared nearly 400 recipes on this site without dishing out a perfect brownie? This recipe is just that. If you’ve been looking for a homemade substitute for box brownies (let’s face it- they’re delish), look no further. These easy chewy brownies are a home run and a great back pocket recipe. Let’s check them out.

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

First Up: Science Stuff

Ok, nerds. Put your science hat on, and let’s think about what really makes box brownies so great. Aside from the ease, they’re also consistently delicious, right? They also offer a terrific chew, fudgy insides, and a dreamy crinkled top. How could we ever beat that at home?

Well, let’s tackle all of those things one by one. First up: ease. My easy chewy brownies come together in one bowl. Sure, there’s a few more ingredients than the box mix requires, but don’t we all feel better about that anyways?

Second, the chew. Here’s where a healthy balance of liquid ingredients (eggs and butter/oil) and dry ingredients is everything. Too much dry ingredients and we have cakey or (even worse) dense brownies. Too few and you’re looking at a greasy pudding.

Third, the illusive yet wonderful crackled top. Let me fill you in on a secret: it’s all in the sugar. Crackled glossy tops come from slightly dissolved sugar. We achieve that by melting the butter with the sugar in the microwave (or stovetop!), stirring until smooth and dissolved. Easy peasy!

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

Easy Chewy Brownies

This recipe yields an 8″ or 9″ pan of brownies that makes about 16 modest brownies. With crackled tops, chewy insides, and rich chocolatey flavor, they really are hard to beat. Here, I’ve added vanilla and a smidge of espresso powder; Ina Garten taught me those ingredients help make the chocolate taste more like… well, chocolate. (Hint: She’s NEVER wrong.) The sugar melts with the butter to achieve a glossy cracked top, and the addition of chocolate chips to the batter means they’re fudgy too. I have nothing against box brownies, but being able to say these are homemade makes me feel all kinds of good.

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

Get fancy with your brownies by switching things up. You can substitute in Dutch-processed cocoa for more intensely flavored treats. Fold in your favorite chopped nuts or flavored baking chips (hello, dark chocolate mint!) to spice things up a bit. These brownies also makes a terrific crumbled addition to your favorite no-churn ice cream recipes. Truly, this is one of the basics you NEED. PS- check out the difference between brownies made using regular unsweetenedweetened cocoa powder and ones made with dark cocoa powder!

Give these easy chewy brownies a try and let me know what you think! Happy Wednesday to y’all and happy baking!!

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

If you like this recipe you should try:

Peppermint Brownie Cookies
Brownie Shortbread Bars
Brownie Petit Fours
Fudgy Brownie Tart
Brownie Batter Cake

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Easy Chewy Brownies

These easy chewy brownies are a simple one-bowl recipe that is a delicious substitute for box mix brownies!

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, diced
  • 11/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 325 degrees Farhenheit. Lightly grease a heavy weight 8” square baking pan and set aside.
  2. In a large microwave-safe bowl, add the butter and sugar and melt in the microwave for 30 second increments, stirring occasionally, until the butter is completely melted and the mixture is smooth. (It took me about 2 minutes of microwaving.) Alternatively, you can melt these together over a double boiler on the stove. Add the vanilla and eggs, one at a time, stirring vigorously to combine. Add the flour, cocoa powder, espresso powder, salt, and baking powder. Stir, just until combined. Fold in the chocolate chips and spread the batter into the prepared pan. Bake for about 30-35 minutes or until the top is puffed and a toothpick inserted to the center only comes out with moist sticky clumps. Allow to cool prior to cutting.

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Sweet and Salty Crispy Rice Treats

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

I know we get fancy here sometimes. There’s rich flourless chocolate cakes, latticed pies, budinos, and bruleed ice creams. We make braided babkas, fruit-topped tarts, and stacked mini cakes without blinking an eye, but at the end of the day, most of us go back to a few recipes are the simple, comforting, and taste like home. That looks different for all of us, but today, I’m excited to share one of the recipes I go to time and time again: these sweet and salty crispy rice treats. You won’t even believe how easy (and delicious!) these are.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

For most of us who grew up on the processed foods of the 90’s, rice krispie treats are about as nostalgic as it gets. Although my love affair with these marshmallow and butter-laden bars began early, it has really been in more recent years that they have become such a staple in my home. A dear friend of mine started bringing different varieties of these little treats to just about every social function we went to, and since then, they have become so synonymous with her in my mind that they are now on repeat in our kitchen. I even ended up including my favorite rendition (today’s recipe!) in my new book, Her Daily Bread. The best foods are like that- they don’t just taste good going down, they feed your heart too.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

How to Make Them

Making these sweet and salty crispy rice treats is a cinch, but easier if you know how to brown butter. I wrote a post on just that a few years ago, and if you haven’t started regularly including brown butter in your baked goods, now is the time. Another special ingredient here is honey graham cereal. I know that sounds a little crazy, but that small addition packs a huge punch of flavor. And the final special ingredient, a heavy hand of salt, makes these treats downright addictive- just one bite simply won’t do.

Sweet and Salty Crispy Rice Treats by Wood and Spoon blog. These are my favorite Rice Krispie treats from my book, Her Daily Bread, made with browned butter, golden graham cereal, and a pinch of salt. These make for a simple but decadent take on traditional Rice Krispie treats and are something everyone will love as dessert. These feed a crowd, are no-bake, and can be made in less than 10 minutes! Find out how easy these on are onthewoodandspoon.com .

So give these sweet and salty crispy rice treats a shot! They are incredibly easy, and I can almost promise that anyone who tries them will be begging for the recipe. You can find this recipe (and 51 others!) in my new book, Her Daily Bread which was published at the end of last year. It’s a daily devotional with loads of stories about how the things in our kitchen, homes, relationships, and more feed our lives in meaningful ways. If haven’t already purchased a copy, you can find a few links to the book here! As always, thank you for supporting my book and efforts that make recipes like these sweet and salty crispy rice treats possible. I just love y’all! Happy Tuesday and Happy Baking!

If you like these sweet and salty crispy rice treats you should try:

Crispy Millionaire Bars
Oatmeal Cream Pie Ice Cream Sandwiches
Monster Cookie Bars
Brownie Shortbread Bars

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Sweet and Salty Crispy Rice Treats

These simple crispy rice treats are flavored with browned butter, honey graham cereal, and a pint of salt- truly, the easiest tasty treat!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: Serves 16
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, diced
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (16 ounces) bag mini marshmallows, divided
  • 21/2 cups Golden Graham cereal, crushed into large bits
  • 41/2 cups Rice Krispies cereal

Instructions

  1. Lightly grease a 9×13” pan and set aside. In a large stock pot over low heat stir the butter until melted. Continue stirring regularly. It will begin to sizzle and foam slightly before little golden bits start forming on the bottom of the pan. Continue stirring or whisking until the butter has browned. You’ll know it’s done when there are golden flecks throughout the butter and you notice a sweet, nutty fragrance. Immediately remove from heat and add the salt and vanilla, stirring carefully. Add all but about 1 cup of the marshmallows and stir over low heat until they’re melted completely. Add the remaining marshmallows with the two cereals and stir just until combined. Turn the mixture out into the prepared pan and use the butter wrapper or a clean, lightly greased hand to pat the krispies flat in the pan. Allow to cool completely prior to cutting and enjoying!

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Monster Cookie Bars

Full disclosure: I’m not into monsters, scary stuff, or anything that sounds even remotely spooky, but I am 110% into these monster cookie bars: a soft and chewy peanut butter oatmeal bar studded with chocolate chips and candy-coated morsels. If you’ve been looking for a simple and satisfying treat to make as a hump day treat, look no further than today’s recipe!

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.

With the kids back in school, we’re attempting to settle into our new normal: wake up, breakfast, school, homework, dinner, baths, repeat. Weekends, at least so far, have offered a reprieve from the scheduled nature of Monday-Friday, but I’m still always looking for ways to make the mundane feel special. As a result, treats like these monster cookie bars have stolen my heart. With simple ingredients, quick prep, and super yummy results, these cookies-turned-bars are a great go-to for grown-ups and kids alike.

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.

To make these monster cookie bars, we start with a bowl-full of butter and peanut butter. We cream the two together on medium speed until smooth and then add in the sugars. Next come the eggs and vanilla extract followed by the dry ingredients: flour, oats, and loads of chocolate. I chose to use semi-sweet chocolate chips and candy-coated chocolates, but you could certainly opt for other mix-ins; peanut butter chips, nuts, toffee, or even crushed chocolate sandwich cookies would certainly be at home here.

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.

If you’re looking for ways to make these back-to-school days a little more special, look no further than these monster cookie bars. Happy Wednesday to you all and Happy Baking!

If you like these monster cookie bars you should check out:

Chocolate Chip Cookie Bars
Brookies (Brownie Cookie Bars)
Crispy Millionaire Bars
Brownie Shortbread Bars

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.
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Monster Cookie Bars

These monster cookie bars are soft and chewy, loaded with chocolate chips, candy morsels, and peanut butter flavor!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (140 gm) creamy peanut butter (not natural)
  • ½ cup (100 gm) light brown sugar, packed 
  • ¼ cup (50 gm) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (90 gm) rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cups semisweet chocolate chips
  • ½ cup M&Ms or candy-coated chocolates

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8” pan with aluminum foil, allowing the ends to extend beyond the sides of the pan. Lightly grease with cooking spray and set aside. 
  2. In a large bowl or the bowl of a stand mixer, cream the butter and peanut butter until combined. Add the brown sugar and granulated sugar and stir until smooth. Scrape the sides of the bowl and add the eggs and vanilla extracts, stirring until combined. Scrape the sides of the bowl again and add in the flour, oats, baking powder, and salt. Stir on low until barely combined. Add in the chocolate chips and chocolate candies and stir until combined. Use a rubber spatula to smooth the dough into the bottom of the prepared pan. Bake in the preheated oven for about 25-30 minutes or until the edges and center of your bars are golden and no longer jiggly. Allow to cool completely prior to removing from pan and cutting. Enjoy!

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Brownie Shortbread Bars

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

Growing up, I remember hearing the phrase, “You can’t have your cake and eat it too.” Even now as a 33-year-old woman, I can honestly tell you that I still don’t have a clue what that saying means. Sure, we can’t always get what we want and there will certainly be circumstances in which we’re forced to choose between two desires, but when it comes to dessert, I think it can sometimes be both. Maybe we can have our cake (or in today’s case, brownie shortbread bars) and eat it too.

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

Like with these brownie bars. Why should we have to choose between cookies and brownies? Isn’t it plausible to think that, every once in a while, we can indulge in two wonderful things simultaneously? I would argue YES. Absolutely. So today, I’m going to tell you all about how to make these brownie shortbread bars in hopes that when the craving strikes for both buttery soft shortbread and gooey fudge brownies, you don’t have to choose. You can have the best of both worlds.

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com

These brownie shortbread bars have two layers. The bottom layer is a simple shortbread crust made from little more than butter, sugar, and flour. The crumbly mixture comes together in a single bowl before being patted out in an 8″ square pan. While the crust bakes slightly in the oven, we begin to mix up our brownie batter. On the stovetop, butter, sugar and chocolate are melted together until smooth. Eggs come next followed by the dry ingredients: flour, cocoa powder, and just a smidge of salt. After a quick bake, the brownies are fragrant crackly-topped, and ready for absolutely devouring.
I hope you’ll give these brownie shortbread bars a try and let me know what you think! Have a terrific weekend and happy baking!

Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com
Brownie Shortbread Bars by Wood and Spoon. These are two layer bars made of a buttery vanilla bean shortbread crust and a gooey crackly top brownie. The brownie is rich and fudge without being overly dark, and the crust is crisp and tender. These bars are perfect for the shortbread lovers or for brownie lovers who love a great deal of texture! Learn how simple they are to make on thewoodandspoon.com


If you like these brownie shortbread bars you should try:

Shortbread Cookies
Peppermint Brookies
White Chocolate Ganache Shortbread
Pretzel Shortbread Peanut Butter Brownies
Caramel Ganache Brownies

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Brownie Shortbread Bars

These brownie shortbread bars feature a vanilla bean shortbread crust and a gooey crackled brownie top!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 60
  • Yield: 16
  • Category: Dessert

Ingredients

For the crust:

  • ¾ cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 11/2 cups all-purpose flour
  • 1/4 teaspoon salt

For the brownie:

  • ¾ cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 11/4 cup granulated sugar
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 6 tablespoons dark cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

To prepare the bars:

  1. Preheat the oven to 325 degrees and line an 8 or 9” square baking pan with foil. Lightly grease with cooking spray and set aside.
  2. Begin by preparing the crust. In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla bean paste. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 20 minutes until set. In the meantime, begin making the brownie filling.
  3. In a medium saucepan over low heat, gently melt together the butter, chocolate chips, and sugar, stirring regularly to melt evenly and prevent scorching the chocolate. Once melted and smooth, set aside. 
  4. In a large bowl, beat the eggs on medium speed with a mixer until they lighten in color and fluff up, about 2-3 minutes. Gently stir in the chocolate mixture. Add the flour, cocoa powder, baking powder, and salt, stirring just until combined. Pour the batter on top of the prepared shortbread and smooth. Increase the oven heat to 350 and bake for an additional 30-33 minutes or until a toothpick inserted into the middle comes out only with a couple of small brownie crumbs. Do not overbake. Remove from oven and allow to cool completely prior to slicing.

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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

Do we have time for one more recipe before the new year? How about something comforting and familiar to wind out the period-of-exhaustion-and-calamity-formally-known-as-2020? These chocolate chip cookie bars are nothing fancy, not too tricky to make or sophisticated in flavor profile, but what they lack in bells and whistles they make up for in flavor, chewy texture, and crispy, caramelized edges. Let’s talk about them.

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

I’ll be honest: I’m not really sure what makes a blondie a blondie. I think these chocolate chip cookie bars are close. I almost chose “blondie” as a name but decided they would need a glossy top and gooey insides to qualify. Instead, I landed on cookie bars, because that’s exactly what they are: cookie flavored, cookie texture, and even a cookie technique involved to make them. All that’s missing is the cookie shape!

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

So why make make these chocolate chip cookie bars over a regular chocolate chip cookie? One word: EASE. Here, we have no scooping, no rolling of dough, no spacing dough balls out on a sheet pan and praying they don’t roll around, spread out, or burn in the oven. Instead, we have a single dough that is smoothed into a small pan and baked in one batch in the oven until the edges are crisp and the insides are barely done. This recipe makes over 20 bars, closer to 40 if you cut them in manageable portions, and they’re crazy simple to make. So, all in all, that’s why these bars might suit you over a classic cookie.

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

Even though we’re saying goodbye to 2020, I’m hoping to see more of you in the coming year. I’m currently wrapping up some heavy duty projects that will hopefully allow for more time spent on this site- more chatting, more recipes, more stories, etc. In the meantime, know that it’s been my pleasure to write and bake with you all this year, and I can’t wait to do it more in the future. HAPPY NEW YEAR!

Chocolate Chip Cookie Bars by Wood and spoon. These are simple chocolate chip blondies with espresso powder and sea salt! These make rich, chewy blondie bars with crackly edges and comforting flavors. This recipe serves a crowd, freezes well, and can be made in advance! Learn how to make them on thewoodandspoon.com

If you like these chocolate chip cookie bars you should try:

Butterscotch Blondies
Brown Butter Blondies
Pecan Toffee Blondies
Brown Butter Muscovado Chocolate Chip Cookie Bars
Brookies

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Chocolate Chip Cookie Bars

These chewy chocolate chip cookie bars feature warm brown sugar flavors, a hint of espresso powder, and loads of sweet and salty goodness throughout.

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 20
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 11/2 cups brown sugar
  • ½ cup sugar
  • 21/2 teaspoons of espresso powder or instant coffee
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 21/3 cups all-purpose flour
  • 11/4 teaspoons baking soda
  • 11/2 teaspoons salt
  • 21/2 cups semisweet/dark chocolate chunks (depending on your preference)

Instructions

  1. Preheat the oven to 350 degrees. Lightly grease a 9×13” pan (or line it with foil and then grease for easy removal). Set aside.
  2. In the bowl of a stand mixer, cream the butter, brown sugar, and sugar  with the paddle attachment until fluffy, about 2 minutes.. Scrape the sides of the bowl, add the espresso powder followed by the eggs one at a time, stirring after each addition until each are incorporated. Add the vanilla, flour, baking soda, and salt and stir until just combined. Fold in the chocolate chunks and press the dough into the prepared pan. Bake in the preheated oven for about 30-35 minutes or until the center is set and no longer jiggling. Bake time may differ depending on the type of pan used. Allow to cool and then slice and enjoy!

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Peanut Butter Cup Bars

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

Happy October, friends! Who is ready for all the pumpkin stuff? Are we already getting into cozy mode with our lattes and scarves and layered clothing? I, for one am seriously enjoying this in-between phase of summer-meets-fall. Oppressive Alabama summers plus a pretty hefty work load as of late has found me spending all too much time indoors, and it feels so good just to be comfortable outside. At the end of last week, I met a huge deadline I’ve been working towards and spent the remainder of the weekend baking and getting ready for the change of seasons here on this site. In the coming weeks, I have a ton in store for you: praline pecan babka, an apple pie cheesecake, gingerbread bars with lemon frosting, and a few boozy cakes too, but for now, lets stay in-between seasons with these peanut butter cup bars. I think you’re going to like them.

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

Peanut Butter Cup Bars

Anyone else low-key obsessed with peanut butter cups? They were always a favorite of mine growing up, but over the past few years, I’ve traded newer flavors and desserts for the ones 12-year-old Kate would have really liked. These are an ode to the girl I knew 20 years ago: a crunchy, salty crust, a sweet and creamy filling, and a toothy chocolate topping that just screams “Reese’s!” These peanut butter cup bars are a terrific option for all of the peanut butter lovers in your life, and (BONUS!) they’re really simple too. Let me tell you how to make them.

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

Making the Bars

Making these peanut butter cup bars is a cinch. We start with the crust. Salted mini pretzels, flour, brown sugar, and butter come together to make a shortbread-esque crust. If you’ve ever made the pretzel shortbread peanut butter brownies on my site, it’s basically the same as that one. The mixture here gets pressed into the bottom of a foil-lined baking dish and baked until the filling is set.

In the meantime, we can get started on the no-bake filling! Peanut butter, softened butter, and more sugar comes together into a thick, almost malleable mixture that is highly reminiscent of that which is found in a peanut butter cup. Press that mixture onto the cooled crust and pop it into the fridge while you whip up the topping. Here, semisweet chocolate chips and butter are melted together and spread on top of the bars. Once chilled and set, slice them up and serve!

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

These peanut butter cup bars would be right at home at any tailgate, small gathering, or, if you’re like me, countertop Tupperware for eating at a moment’s notice. These bars bring back all the nostalgic flavors I used to indulge in, and if you even kind of like peanut butter, you’re gonna love these too. Give them a try this week and stay tuned for a second recipe at the of this week! We’ll be diving into fall, so you won’t want to miss it. Happy Sunday and Happy baking!

Peanut Butter Cup Bars by Wood and Spoon. These are a simple peanut butter cream stuffed square with a pretzel butter crust and a chocolate topping. These sweet treats make for an easy dessert for fall, tailgates, parties, and more, and are sure to be a favorite for peanut butter lovers. Learn how to make these simple chocolate peanut butter bars on thewoodandspoon.com

If you like these peanut butter cup bars you should try:

Caramel Ganache Brownies
Peanut Butter Chocolate Chunk Cookies
Crispy Millionaire Bars
Pretzel Millionaire Bars
Peanut Butter Caramel Pretzel Chocolate Chip Cookies

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Peanut Butter Cup Bars

These peanut butter cup bars have a pretzel crust, a creamy peanut butter filling, and a chocolate shell topping!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 60
  • Yield: 16
  • Category: Dessert

Ingredients

For the crust:

  • 2 ounces salted pretzels (I like to use the mini pretzels, not the giant rods)
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold

For the filling:

  • 1 cup creamy peanut butter
  • 2 tablespoons unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup powdered sugar

For the topping:

  • ¾ cup semisweet chocolate
  • 3 tablespoons unsalted butter

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees and line an 8” square metal pan with a sheet of aluminum foil.
  2. Pulse the pretzels in a food processor or mini chopper until they are reduced to a coarse sandy mixture. You can leave a few small chunks, if desired. Pulse in the flour, brown sugar, and salt until combined. Add the butter and pulse until small clumps come together. Pat the mixture out into the bottom of the prepared pan and bake in the preheated oven until the shortbread is soft but slightly set, about 20 minutes. Allow to cool briefly while you prepare the filling.

To prepare the filling:

  1. Combine all of the filling ingredients in a medium-sized bowl and mix with a hand mixer until completely smooth. Spread onto the shortbread into an even flat layer and pop in the fridge while you make the topping.

To prepare the topping:

  1. In a double boiler or a medium microwavable bowl, combine the chocolate and butter and heat gently into 20 second increments until melted and smooth. Spread the topping over top of the peanut butter filing and allow to chill till firm. Slice once firm and enjoy!

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Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Truth be told, I was going to save this recipe for a rainy day. Yes, we’re finally into rhubarb season and strawberries are just around the corner, but these gooey strawberry rhubarb crumb bars were supposed to be on hold. Instead, I decided to go ahead and share it right away, because some things are just too good to keep to yourself, ya know?

I have this really bad habit of saving things “for a special occasion.” I love a celebration more than the average bear, and it’s not unusual for me to find myself romanticizing an event with grandiose plans, elaborate treats, or just about anything else that qualifies as extra. It’s not that I want to be over-the-top or too planned out, I just like to save my best for the right moment.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

An Example:

When Brett and I first got married, I bought this expensive bottle of sake. In my mind, I’d save it for a special dinner when I made homemade sushi or some other type of Asian cuisine and I’d be the cute put-together wife that had just the right beverage for the occasion. Over the next several months, I made Asian food more times than I could count but I never cracked open the bottle because it never felt special enough. Finally, when we moved last December, I found the old bottle all dusty in the back of our cabinet. It was well overdue and no longer good, and I remember being so disappointed that I let that treat go to waste.

I do the same thing with clothes and shoes and those expensive face masks and creams I buy at the store. Always certain that there’s a special occasion worthy of them, I hold off from opening, using, or wearing those items, and before long they’ve been forgotten. Now they don’t fit or they’ve expired or they’re simply out of style. Instead of relishing those treats or sharing them when I had the opportunity, I let them go to waste.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Rationing Our Blessings

Why do we ration the good things in our life? For so long, I’ve resisted the urge to appreciate and indulge in the gifts I have because the moment doesn’t feel worthy of them. Instead of preserving those things for the right time, I end up wasting them. I think (and hang with me for a minute, because this is going to be a stretch) that we do the same thing with our own personal gifts. Not the tangible items like a pair of earrings or a fancy sofa or a block of imported cheese, but the gifts inside of us. Our talents, our desires, and our dreams.

So often, we stifle a vision, we refrain from sharing a kind word with someone, or we hold off on pursuing something we desire because we’re unsure the time is right. What does this waiting accomplish? When we fail to tap into something that we love or that has been gifted to us, we are rarely saving it for a rainy day. Usually we’re putting that idea on the shelf to become dusty and forgotten.

Forgotten Ambitions

I have some dreams that have been sitting on a shelf for a while. Sometimes I’ll pick them up and consider the possibilities for a moment, but then I usually just toss it back on the shelf with the notion that I’ll think about it when the time is right. But what if that time is right? What if I’ve been allowing fear to bench my gifts and purposes when that perfect moment was just a little effort away? If we wait for one of life’s dramatic curtain calls instead of taking captive those unremarkable moments that make up our days, will we find ourselves waiting for an opportunity that never comes? I’m beginning to think so.

So the purpose of spewing all this rambling your way is this: don’t hide your gift. Share your dreams and talents and ideas with anyone who will listen. Don’t wait forever on an open door when you might have the key to a few closed ones right in front of you. We cheat ourselves and the world when we tuck our gifts out of sight, so hold yours out with open hands and be willing to share them.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Rhubarb Crumb Bars

Ok, all of that was probably way too serious for these strawberry rhubarb crumb bars. This little treats are simple, quick to put together, and entirely deliciou. You’re going to want to share them with everyone. Scout’s honor.

I’m sharing today’s recipe in partnership with my friends at Diamond Nuts. On top of all those layers of brown sugar, oats, butter, and fruit jam are savory toasted pecans. They really round out the flavor perfectly on these strawberry rhubarb crumb bars. I’ve come to appreciate a small sprinkle of Diamond Nuts on just about everything I make these days; here, in these bars, the pecans add just the right amount of toasty crunch to complete these otherwise soft and gooey bars. If you are in need of a go-to nut brand, Diamond is definitely your best bet.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Making the Bars

To make these strawberry rhubarb crumb bars, we first have to throw together the quick jam. I used fresh rhubarb and frozen strawberries, but you can use whatever you have on hand. With just a little sugar and water, the fruit cooks down into a thin jam. You can use it for these treats, on toast, or even as a filling for the cake I’m sharing soon. This jam can also be canned, but we won’t go into all of that today.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

The next step is to make the oat mixture for the strawberry rhubarb crumb bars. Flour, brown sugar, oats, and butter come together into a clumpy delicious mixture. Pack 2/3 of the mixture into a prepared 8″ pan and bake until just barely set. Spread a little of the cooled jam on top and sprinkle the remaining crumbs and pecans on next. If you want a super fruity and gooey bar you can throw a little extra strawberries in there too. The fruit will weep and juice all over the place making it more akin to a pie bar; if you’re into that, go for it! For a thinner layer of fruit just stick with the jam. Both are phenomenal, if you ask me.

A Few Notes:

The bonus of these strawberry rhubarb crumb bars is that they serve a crowd and freeze like a dream. If you’re not into making homemade jam, feel free to use your favorite store-bought option instead. I personally was ecstatic to find yet another use for that spring rhubarb that I’ve come to covet, so if you happen to see some in your stores, grab it and make these ASAP. They’re fab.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Thanks for listening to me ramble on today, and I hope you love the strawberry rhubarb crumb bars! Many thanks to the kind humans at Diamond Nuts for giving me the opportunity to share this go-to recipe with you all today. Pick up some of their pecans next time you’re at the store and just tell me you don’t taste the difference. I bet you will. Happy baking y’all!

If you like these strawberry rhubarb crumb bars you should check out:

Blueberry Lemon Bars

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

Berry Rhubarb Tart

Strawberry Rhubarb Pie

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Strawberry Rhubarb Crumb Bars

These strawberry rhubarb crumb bars are buttery, pecan-topped bars with a fruity center and oatmeal crust. Perfect for sharing!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

For the bars:

  • 11/2 cups old-fashioned oats
  • 11/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 gm) unsalted butter, melted
  • ¾1 cup (see notes) strawberry rhubarb jam
  • ½ cup chopped berries (optional)
  • ½ cup pecans, chopped

For the strawberry rhubarb jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

Instructions

To prepare the bars:

  1. Preheat the oven to 350 degrees and line an 8” pan with a sheet of greased foil. Combine the oats, flour, brown sugar, baking powder, and salt in a large bowl. Stir in the butter until the mixture is consistent. Pack 2/3 (about 2 cups) of the mixture evenly into the bottom of the pan and bake in the preheated oven for 10 minutes.
  2. When finished, spread the jam on top of the cooled crust. If you’re opting to not add fresh fruit, use 1 cup of jam. If you’d like to add fresh fruit, use just ¾ cup. Top with fresh fruit, if desired. Mix the pecans into the remaining crumb layer and then sprinkle on top of the jam and/or fruit. Bake in the preheated oven for an additional 25-30 minutes or until the top is golden. Allow to cool completely before removing from pan and cutting. You can speed up this process in the fridge.

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

Notes

  • For gooier juicier bars, opt to add fresh fruit on top of the jam! These will still slice well but are a bit messier. For bars that set well, opt for no fruit. If your fruit isn’t super ripe you can sprinkle a tablespoon of sugar on top too.

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Brown Butter Muscovado Chocolate Chip Cookie Bars

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Happy Tuesday from my little corner of the world to you!

Here in Selma, life is busy and full with back to school activities and the onset of football season. Of course we’re still in full-on house building mode, and although I’m sure we are still getting a little closer everyday, this truly feels like the never-ending project. In an effort to not get stir-crazy in the process, I’ve been baking up a storm.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Lucky for me, we are knee-deep in cookbook season! Autumn months are prime time for new cookbook releases, so keep your eyes peeled over the coming months for recipes that I’ll be sharing from some of my new favorite reads. Up first is this recipe for brown butter muscovado chocolate chip cookie bars, fresh from my sweet friend Rebecca’s first release, “The Cookie Book“!

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

I first met Rebecca at last year’s Saveur Blog Awards, but I became familiar with her long before that. Rebecca writes a hilarious, sugar-coated blog that I frequent for recipes and inspiration, and it was a dream to meet an online friend in real life. She thrives on creating accessible recipes that home bakers actually want to make, and her book is no exception. “The Cookie Book” is filled with tons of recipes that I can’t wait to dive right into.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Brown Butter Muscovado Chocolate Chip Cookie Bars

These cookie bars are as simple as they are decadent. Rich and caramel-y muscovado sugar (like the sexy cousin of plain, old-fashioned brown sugar) combines with my all-time favorite ingredient, brown butter, to create a sweet and salty chocolate chip cookie bar that is to die for. I only wish I had thought of it myself.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Making the Bars

To make these brown butter muscovado chocolate chip cookie bars, we start with browning butter. For a how-to on that, be sure to check out my tutorial here. Brown butter is stirred into the blend of sugars before eggs, milk, and vanilla are added to the mix. Next come the dry ingredients, followed by a boat-load of chopped dark chocolate. Spread the dough into a prepared baking dish and bake away until the bars are golden and set. Rebecca recommends finishing off these brown butter muscovado chocolate chip cookie bars with a heavy hand of salt, and I couldn’t agree more.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

These little treats would make a wonderful addition to your fall tailgates, dinner parties, and afternoon snacks. We have been munching on them since I discovered the recipe a week ago, and I am not mad about it. Give Rebecca’s book a looksie here and try on these cookie bars for size. I have a feeling they’re all the push you’ll need to spring for the book. Happy Tuesday and Happy Baking, y’all!

If you like this recipe you should try:

Brookies (Brownie Cookie Bars)

Butterscotch Blondies

Pecan Toffee Blondies

Derby Pie Cookies

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Brown Butter Muscovado Chocolate Chip Cookie Bars

The brown butter muscovado chocolate chip cookie bars are sweet and salty, rich dessert bars that will take your average after-dinner treats and snacks to the next level. Try this recipe from Rebecca Firth today!

  • Author: Rebecca Firth
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • 1/2 cup (115 gm) unsalted butter
  • 1 cup (210 gm) dark muscovado sugar, packed
  • 1/2 cup (96 gm) sugar
  • 1/3 cup (80 mL) sunflower seed oil or other neutral oil
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons milk, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cups (205 gm) bread flour
  • 11/2 cups (205 gm) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11/2 cups (180 gm) dark chocolate, chopped
  • Sea salt flakes for dusting on top, optional

Instructions

  1. Preheat your oven to 375 degrees. Grease an 8×11″ casserole dish and line with parchment paper, letting the excess fall over the sides.
  2. Put the butter in a medium saucepan and melt over medium heat. Once melted, crack up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3-5 minutes. Once this happens, take it of the heat and pour into a medium, heat-safe bowl to cool a bit.
  3. When cooled slightly, whisk in the muscovado, granulated sugar, oil, eggs, egg yolk, milk, and vanilla until thoroughly blended.
  4. In another medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda and sea salt. Add this to the butter mixture and stir until barely blended. Add in the chocolate chunks and continue to blend until just combined and the chocolate is evenly distributed.
  5. Pour the mixture into the prepared baking dish. Dampen your hands and gently press down so that is covers the bottom of the dish. Bake in the center of the oven for 25 minutes. (Note: bake time is dependent on pan type and oven temp. If they look significantly gooey at 25 minutes, feel free to leave in an additional 5-10. Bars will continue to cook and firm up some once removed from the oven.) Sprinkle with sea salt flakes, if desired. Let cool completely before cutting. These are great the same day as they’re made and equally dazzling the next.

Notes

  • If you use a larger or smaller pan be sure to adjust your bake time accordingly. Additionally, these were tested in ceramic pans. Note, if you use a metal pan check earlier for doneness as it could affect the bake time.
  • Check out the link in my post for help on browning butter!

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