S’mores Seven Layer Bars

Smores Seven Layer Bars Recipe from A Kitchen Addiction

We had our first s’mores of the season a couple of weeks ago and are ready for a summer filled with all kinds of s’mores desserts. For us, the best outdoor meals end with some kind of toasted marshmallow and melty chocolate combo! Sometimes, though, it’s not always possible to make traditional s’mores to round out the evening. For those times where you can’t make actual s’mores, you can make these s’mores seven layer bars!

Smores Seven Layer Bars Recipe from A Kitchen Addiction

Do you call them magic bars or seven layer bars? I grew up calling them seven layer bars because of the seven ingredients in the recipe. So, to stick to the seven ingredients rule, these bars only have seven ingredients as well. Two of them are graham cracker crumbs and graham cracker pieces, so it’s kind of only six.

S'mores Seven Layer Bars Recipe from A Kitchen Addiction

All you have to do is layer on the ingredients and bake. Super simple. Plus, you still get the toasted marshmallow, the melted chocolate, and the crunchy graham crackers. No fire necessary!

Then you have the hardest part. The wait. These bars stay gooey for awhile, so if you want them to be firm, you’ll have to wait a bit. But, if you don’t mind a bit of melty chocolate and gooey marshmallow, then dig in!

5.0 from 1 reviews
S'mores Seven Layer Bars
Serves: 32
  • 2½ C graham cracker crumbs
  • ¾ C butter, melted
  • 1 (14 oz) can sweetened condensed milk
  • 2 C mini marshmallows
  • 1 C semi-sweet chocolate chips
  • 1 C broken graham cracker pieces
  • 2 (1.55 oz) chocolate bars, broken into pieces
  1. Preheat oven to 350. Spray a 9x13 inch baking dish with non-stick cooking spray.
  2. In a bowl, mix together graham cracker crumbs and melted butter. Press mixture into prepared baking dish. Spread sweetened condensed milk over the top.
  3. Sprinkle half of marshmallows, all of the chocolate chips, and graham crackers over the top.
  4. Bake for 15 minutes. Remove from oven and sprinkle with remaining marshmallows. Bake for an additional 10-15 minutes or until marshmallows are browned and edges are golden.
  5. Remove from oven and place chocolate pieces on top. Allow to cool for at least 15 minutes before cutting into pieces and serving. Bars will still be gooey but will hold together. For best results, allow to cool completely.

Smores Magic Bars Recipe from A Kitchen Addiction

Strawberries and Cream Danishes

Strawberries and Cream Cheese Danishes Recipe for A Kitchen Addiction

It’s National Strawberries and Cream Day! Since strawberries are all over the place, and we can’t get enough of them lately, we can’t let this day pass by. Of course, I’m celebrating with breakfast food! Strawberries and cream danishes. This is actually the first recipe on the blog for danishes. Since it’s a breakfast food, it’s kind of surprising that it’s taken so long to share a recipe with you!

With a little help from some pre-made puff pastry, these danishes are super easy to make. I do take the time to make a homemade strawberry filling because I like the flavor, but if you’re in a pinch, you could always use your favorite store bought strawberry filling. The other plus to making your own strawberry filling is your house will smell great all day!

Strawberries and Cream Danishes Recipe from A Kitchen Addiction

The assembly might seem to be a little tricky at first, but, basically, all you’re doing is taking strips of puff pastry and twisting them. You are then taking each twisted strip and coiling it into a spiral. The technique is much the same as with these strawberry filled cinnamon twists. There’s a picture on that post that will give you an idea of what it’s supposed to look like.

You’ll want to make sure that you press the center down and score the edge of the center with a knife. This will help the pastry to puff around the center without the center rising, too! You don’t want your filling everywhere!

Easy Strawberries and Cream Danishes Recipe from A Kitchen Addiction

Then just fill the centers with your cream cheese and strawberry fillings, brush the edges with an egg wash and bake!

The result is a golden, flaky pastry that you’ll want to enjoy any time of day! The creaminess of the cream cheese layer combined with the slight crunch of the flaky pastry is perfect. And topping all of that with a sweet strawberry filling just makes them irresistible!

Strawberries and Cream Danish
Serves: 12
For the Strawberry Filling
  • 2 C chopped strawberries
  • 2 tbsp sugar
  • ⅛ tsp nutmeg
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • ¼ C sugar
  • 1 tsp vanilla extract
For the Danish
  • 2 sheet puff pastry, thawed
  • 1 egg
  • 1 tbsp water
  1. Combine strawberries, sugar, and nutmeg in a small saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium-low and allow mixture to simmer for 25-35 minutes or until strawberries soften and mixture thickens. Remove from heat and allow to cool.
  2. Beat together cream cheese, sugar, and vanilla extract until creamy. Set aside.
  3. Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper.
  4. Place sheets of puff pastry on a lightly floured surface. Cut 6 strips lengthwise per sheet. Take each strip and gently twist. Take each twist and coil it into a spiral. Tuck the end piece under the spiral. Press down the center of the pastry leaving about ¼ inch all around on the sides. Score the pressed down center with a knife. Poke a few holes in the center with fork or knife. This will keep the center from rising too much. Place on prepared baking sheet.
  5. Fill each center with about 1 tablespoon of cream cheese filling. Top with a heaping teaspoon of strawberry filing.
  6. Whisk together egg and water. Brush edges of danish with egg wash.
  7. Bake for 20-25 minutes, or until edges are golden brown.
  8. Remove from oven and allow to cool slightly on a wire rack. Serve warm.

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No Bake Snickerdoodle Granola Bars

No Bake Snickerdoodle Granola Bars Recipe*This recipe was originally posted on 07/10/13. Images updated 05/20/16.

You have probably figured out by now that I like cinnamon. If you can count on one spice being in my kitchen, you can count on finding a giant container of cinnamon! However, most of the things that I like that have cinnamon in them are baked, and I don’t know about where you live, but it’s been hot here. Okay, not up in the 100’s hot like some of  you (I think I would have melted by now!), but in the upper 90’s hot. Which, if you live in the north, is really hot!

No Bake Snickerdoodle Granola Bars Recipe from A Kitchen Addiction

So, when the desire for a baked good with cinnamon strikes, the desire to stay cool usually overpowers it. I knew I needed to come up with something that required no baking and these no bake snickerdoodle granola bars were the answer. Don’t let looks fool you. While these granola bars aren’t the most exciting thing to look at, they are loaded with flavor, snickerdoodle flavor to be exact. Lots of cinnamon, a hint of nutmeg, and bit of cream of tartar make these granola bars anything but bland.

Quick and Easy Snickerdoodle Granola Bars Recipe from A Kitchen Addiction

Those flavors also make you feel like you are enjoying a snickerdoodle cookie when you are really enjoying a healthy granola bar. These bars contain both oats and oat bran and use only honey as the sweetener. It’s a win win situation all around. You don’t have to heat up the house, and you get to eat granola bars that taste like cookies!

4.8 from 4 reviews
No Bake Snickerdoodle Granola Bars
Serves: 12
  • 2 C quick oats or regular oats
  • 1 C whole wheat or all-purpose flour
  • ¼ C oat bran
  • 2½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ¼ tsp cream of tartar
  • ½ tsp salt
  • ¼ C butter
  • ⅔ C honey
  • 1 tbsp vanilla extract
For the Drizzle
  • ½ C white chocolate chips
  1. Line the bottom of an 8x8 inch baking dish with parchment paper or wax paper.
  2. In a large bowl, whisk together oats, flour, oat bran, cinnamon, nutmeg, cream of tartar, and salt.
  3. In a microwave safe bowl, add butter and honey. In 10 second increments, microwave butter and honey until butter is melted and honey is thin. Stir in vanilla extract.
  4. Add wet ingredients to dry ingredients and stir until oat mixture is well-coated. (If the mixture still looks a little dry, you may need to add another tablespoon or two of honey. Alternatively, if you find that the mixture is a little too wet, just add in a bit more flour.) Press mixture into the bottom of prepared baking dish.
  5. Refrigerate for 1 hour before cutting into bars.
  6. Melt white chocolate chips according to manufacturer's instructions. Drizzle over the top of granola bars. Allow chocolate to harden and serve. Store leftovers in an airtight container in the refrigerator.
It is hard to be exact with the amount of honey that you will need, because both the type of oats and the type of flour you use will affect the amount needed.

Snickerdoodle Granola Bars Recipe from A Kitchen Addiction

Pesto Caprese Toast

Disclosure: This post is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are still my own.

Pesto Caprese Toast Recipe from A Kitchen Addiction

It’s that time of year where dishes start turning from heavy, comfort food to lighter options. You want to ditch the oven, and go for something lighter, but still satisfying. You also want to spend as little time as possible in the kitchen so you can take maximum advantage of the beautiful weather! This pesto caprese toast is the answer. Light and satisfying (and almost no time spent in the kitchen!)!

Pesto Caprese Toast Recipe from A Kitchen Addiction

The base of this toast is a slice of Pepperidge Farm® Harvest Blends bread (which you can find at your local Midwest grocer!), specifically, their new Seeded Grain variety. I love the nutty, hearty flavor of this bread along with the bit of a crunch from the seeds.

Pepperidge Farm Harvest Blends Bread

If you’re more of a fan of a smoother texture, you should give their Sprouted Grains variety a try. My husband isn’t a fan of “crunch” in his bread, and he thought that the sprouted bread was just right!

Fresh tomatoes, basil, and mozzarella give you that light, summery combination while still being satisfying. Plus, it’s super simple. Only six ingredients! And all you need is a toaster!

Fresh Pesto Caprese Toast Recipe from A Kitchen Addiction

Just give your bread a quick toasting, spread on the pesto, layer on the tomato and mozzarella, sprinkle on the torn basil, and drizzle on some balsamic vinegar. That’s it! Then head outside and take advantage of the beautiful weather! (Especially right now while it isn’t super hot and the mosquitoes aren’t out in full force!)

5.0 from 2 reviews
Pesto Caprese Toast
Serves: 4
  • 4 slices Pepperidge Farm Harvest Blends bread
  • 2½ tbsp pesto
  • 2 small or 1 large tomato, thinly sliced
  • 4 slices fresh mozzarella, cut into pieces
  • 2-3 leaves basil, torn into pieces
  • balsamic vinegar, for drizzling
  1. Toast bread to preferred darkness. Spread with pesto, about 2 teaspoons per slice. Top with sliced tomatoes and fresh mozzarella.
  2. Sprinkle with torn basil. Drizzle with balsamic vinegar. Serve.

Quick and Easy Pesto Caprese Toast Recipe from A Kitchen Addiction

No Bake Chocolate Peanut Butter Crunch Cookies

Easy No Bake Chocolate Peanut Butter Crunch Cookies Recipe from A Kitchen Addiction

Spring briefly arrived in MN this past weekend! 90 degree weather pushed its way in and got me thinking that it’s time to start getting back into no bake recipes! Though with the current rainy, 50 degree weather, I know it’ll be awhile before my kitchen is constantly hot (and I’m glad for that!).

That didn’t stop me from getting ready for those days where you really want dessert, but the last thing you want to do is turn on the oven. And with these no bake chocolate peanut butter crunch cookies you can still get your dessert fix no matter how hot it is!

Quick and Easy Chocolate Peanut Butter Crunch Cookies Recipe from A Kitchen Addiction

They do take a little time to make with the time it takes to refrigerate the “dough”, but the actual hands-on time is short. Peanut butter and honey are melted together to act as the binding agent. and chocolate chips and crisp rice cereal add texture.

You’ll want to make sure that you press the “dough” firmly together when shaping the cookies to help them stay firm, but that’s the only step that you need to be careful on. The rest is easy.

No Bake Chocolate Peanut Butter Crunch Cookies Recipe from A Kitchen Addiction

Sprinkles and more chocolate are added, because you can’t go wrong with colorful sprinkles and chocolate, and, honestly, these cookies aren’t the most exciting to look at without the splash of color! Once the cookies are set, just spread a layer of chocolate over the cookies, and top with your favorite sprinkles. Hot weather, we’re ready!

5.0 from 1 reviews
No Bake Chocolate Peanut Butter Crunch Cookies
Serves: 12
For the Cookies
  • 1 C creamy peanut butter
  • 6 tbsp honey
  • 2 tsp vanilla extract
  • 3 C crisp rice cereal
  • 2 tbsp unsweetened baking cocoa
  • ½ C chocolate chips
For the Optional Topping
  • ½ C chocolate chips
  • 1 tbsp creamy peanut butter
  • sprinkles
  1. In a large microwave safe bowl, stir together peanut butter, honey, and vanilla extract. Microwave for 15-20 seconds, or until peanut butter is melted and mixture is runny.
  2. Stir in cereal and baking cocoa until cereal is completely coated. Stir in chocolate chips. Cover mixture with plastic wrap and refrigerate for 30 minutes.
  3. Line a baking sheet with parchment paper or a baking mat. With a ¼ cup measuring cup, scoop out dough pressing against the side of the bowl as you scoop. Drop onto prepared baking sheet. Press down with the bottom of measuring cup or with your hand to flatten into the shape of a cookie.
  4. If you want to cover with chocolate, cover and refrigerate for another 15-20 minutes.
  5. Melt chocolate according to manufacturer's instructions. Stir in peanut butter until smooth. Spoon chocolate over half of each cookie. Top with sprinkles.
  6. Allow chocolate to harden before serving. Best stored in refrigerator if house is warm.

No Bake Chocolate Peanut Butter Crunch Cookies Recipe from A Kitchen Addiction

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