Chewy Peanut Butter Granola Bars

Granola bars have been a staple in lunchboxes for years. They’re convenient and they’re definitely tasty. And most people consider them to be healthy. But it’s important to note that not all granola bars are created equal.

If you look at the ingredients of some granola bars, they contain high fructose corn syrup, and that’s not all that healthy.

But fortunately it’s just as easy to make your own granola bars.

I’ve been making this granola bar recipe about once every other week for the past year because it is so easy and so good! The ingredient list is very simple (only 6 ingredients!) and I love that it keeps you feeling full.

You can also customize it to your own liking. Instead of chocolate chips, you could substitute Craisins. Instead of peanut butter, you could substitute sunflower butter. And if you don’t like coconut, just omit it!

And also, I should add that I used the Baked Goods Recipe Cost Calculator to compare the cost of these granola bars to store-bought granola bars. It costs $3.72 to make this entire recipe, and the cost per granola bar is 15 cents! Compare that to an 8-pack box of Quaker Chewy Granola Bars, which costs $4.19 for a box and 52 cents per granola bar. That’s a huge difference!

Chewy Peanut Butter Granola Bars

Servings: Makes about 24 bars

Calories per serving: 84

• 2/3 cups shredded unsweetened coconut
• 1 cup quick oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/3 cup mini chocolate chips
• 1 teaspoon vanilla

Directions

1. Preheat oven to 325 degrees Fahrenheit
2. Disperse shredded coconut on a baking sheet lined with parchment paper.
3. Bake coconut for 5 minutes, just until the coconut is lightly toasted, and remove from oven.
4. Mix toasted coconut with quick oats, peanut butter, honey, mini chocolate chips, and vanilla.
5. Line 8 x 8 pan with aluminum foil and press mixture into bottom of pan
6. Refrigerate pan for at least a half hour before cutting.
7. Granola bars will stay fresh for about a week; refrigerate to increase freshness time.

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Strawberry Shortcake Ice Cream Bars

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

When I was little, I loved the ice cream man. The neighbor boys and I would chase after it whenever we heard his siren coming down our street. And my favorite item to purchase was the Good Humor Strawberry Shortcake Ice Cream Bar. I remember it being the most delicious thing I had ever tasted in my life on a hot summer day.

I hadn’t had one of those delicious treats in years until recently when I saw it at the grocery store. I don’t normally peruse the ice cream aisle, so I was shocked to discover that you can just buy them at the store and you don’t need to chase down an ice cream truck to get one (pretty silly of me to think otherwise – I realize that now). So of course I bought a box. And it was just as delicious as I remember.

I wanted to recreate my own version of the strawberry shortcake bar because sometimes I feel adventurous. But I still wanted to make it as easy as possible.

After some experimentation, I decided to use strawberry cheesecake ice cream as the base because it has elements of both strawberry and vanilla ice cream. I wanted to try to make my bars by layering vanilla ice cream with strawberry sorbet to be more authentic, but the strawberry sorbet was nowhere to be found. And strawberry cheesecake ice cream is delicious. If you can't find strawberry cheesecake ice cream, you can just use strawberry ice cream, but as with any recipe, when you make a substitution it won't taste the exact same.

For the coating I combined vanilla sandwich cookies with freeze-dried strawberries and a little bit of butter to help it all stick together. The crumble coating is my favorite part so this had to be perfect!

At first I tried making these in my new popsicle maker, but the ice cream didn’t seem to work well in the molds. Maybe I’m not doing something right. I don’t know. But anyway, I just decided to layer it in a pan instead. It worked out really well! And since not everyone owns popsicle molds, this was probably the best option anyway.

After you cut the ice cream bars, I recommend rolling them in the crumble mixture again because extra coating is always better!

The best part about these bars is that you don’t even need to chase after an ice cream truck to get one!

Strawberry Shortcake Ice Cream Bars

Ingredients

• 20 vanilla crème sandwich cookies
• 1/4 cup freeze-dried strawberries
• 3 tablespoons Challenge butter, melted
• 1/2 gallon strawberry cheesecake ice cream (take out of freezer 20 minutes before making recipe so it softens)

Directions

1. Line an 8 x 8 pan with aluminum foil or wax paper; set aside
2. Pulverize sandwich cookies in food processor; add freeze-dried strawberries and butter and pulverize again.
3. Add half of your crumble mixture to the bottom of the pan. Spread the ice cream on top of the crumble mixture. Add the remaining crumble mixture to the top.
4. Freeze for 4 hours or overnight.
5. Use the overhang from the aluminum foil to lift the ice cream out of the pan.
6. Cut into bars and serve right away before if melts! You can serve them on popsicle sticks so it’s more authentic if you like.

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Chocolate ice cream bowls

Chocolate lovers, if you’ve never been to DeBrand Fine Chocolates in Fort Wayne you’re really missing out.  Not only do they sell the BEST chocolate, but if you visit their store, they also have the best sundaes. And one thing that makes their sundaes extra special is that they’re served in chocolate bowls.

The first time I received a sundae served in a chocolate bowl it was one of the most magical experiences in my life.

Not only do I get to eat the sundae inside the bowl, but I also get to eat the bowl afterwards. It’s like a second dessert after the main dessert.

It doesn’t get better than that, folks!

Except for it does get better because you can make these chocolate bowls at home! And it is so easy. Actually, it’s more like a science experiment than a recipe.

All you need is chocolate, balloons, wax paper, and a plate or a baking sheet.



Chocolate ice cream bowls
Yield: Makes about 6 bowls

Ingredients

• 8 ounces melted chocolate

Directions

1. Melt the chocolate using either a double boiler or melt it in 30-second intervals in the microwave.
2. Let the melted chocolate cool for about 20 minutes or until it drops below 88 degrees. You MUST allow the chocolate to cool because if you dip your balloon too soon, the heat will cause it to pop.
3. Blow up 6 balloons. Hold one balloon by its knot and dip it into the melted chocolate. Swirl the balloon in the bowl to create a smooth layer of chocolate. 
4. Place the balloon on the baking sheet lined with wax paper; repeat for remaining balloons.
5. Place the chocolate balloons into the refrigerator and let them firm up for at least an hour or overnight.
6. Once the chocolate has set, pop the balloons with a pin and peel the balloons out of the base of the bowls.
7. Fill the bowls with ice cream or anything else you want! Keep bowls refrigerated until ready to use. 

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Toasted S'mores Cookies

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Nothing says summer quite like s'mores! And these cookies are not only festive and adorable, but they're also so dang delicious! The graham cracker cookie is so sweet and chewy, and the whole thing just melts in your mouth.

There are two important things to remember when making these cookies: 1) Press the half-marshmallow into the cookie immediately after you remove them from the oven so that it sticks 2) Broil your marshmallows so they get a nice golden top, just like when you roast them by a campfire. But be careful! Watch them closely because they burn quickly.

Also, as always, I used Challenge butter when making these cookies. Challenge butter is hormone free and made with real cream. It whips up smoothly when you're creaming it with other ingredients, and the butter flavor really shines through in the cookies.

Toasted S’mores Cookies

Yield: Makes approximately 2 dozen cookies

Ingredients:

• 1 cup graham cracker crumbs
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Challenge butter, room temperature
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 24 chocolate kisses

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
3. In another bowl, beat the butter and brown sugar together until creamy.  
4. Add the egg and vanilla extract and beat until well combined.  
5. Slowly add the dry ingredients and mix until just combined.  
6. Drop rounded tablespoons of dough onto a baking sheet, 1-2″ apart.  
7. Bake for 6 - 8 minutes or until edges are just getting golden brown.  
8. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
9. Once cookies have cooled, preheat broiler.  
10. Place cookies back in oven and broil for 1-2 minutes. Keep a close eye on them so they don’t burn.  
11. Once marshmallows start to turn golden brown, remove from broiler and press a chocolate kiss on top of each cookie.

Recipe adapted from Six Sisters’ Stuff

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Checkered Flag Brownies

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

This year will be my second time attending the Indy 500 with FOX59 and CBS4. Personally, I'm not a big racing fan, but the Indy 500 really is something special! I love all of the traditions, and the American pride, and the feeling and sounds when the cars start their engines.

This year is the 100th running of the race, so it's extra special! And it also happens to be my aunt's 50th birthday, so my family from Arizona is visiting for the big race -- so many exciting things! That being said, I wanted to make an extra special treat to celebrate the occasion! (In case you were wondering, "special" is clearly the word of the day because evidently I can't think of another adjective.)

After thinking about it for a long time, I decided on these checkered flag brownies. It took me a little while to figure out how to make the checkered design, but once I figured it out I think it turned out really well!

Also, as you'll see below there is a chocolate frosting on the brownies. The frosting serves two purposes: 1) The frosting gives you a smooth surface for the checkered flag design and it makes the design look sharper. 2) It takes the brownies from being just "good" to "WOW!" Seriously the frosting is sooo good! And it's simple to make too. Just start with Challenge butter, add a little milk and cocoa powder, and once that's combined stir in the powdered sugar! it smells and tastes just like fudge.

Checkered Flag Brownies

Ingredients
For the brownies

• 2 boxes brownie mix (I ususally use Ghirardelli Double Chocolate)
• 3/4 cup Challenge butter, melted
• 2 eggs
• 1/2 cup milk
• 2 teaspoons vanilla

For the frosting

• 1/3 cup Challenge butter
• 1/3 cup milk
• 2 Tablespoons unsweetened cocoa powder
• 3 cups powdered sugar

Directions

1. Preheat oven to 350. Line a 9x13 metal baking pan with aluminum foil and spray with nonstick spray.
2. Put the brownie mix, melted  butter, eggs, milk, and vanilla in a large bowl. Mix with a wooden spoon until combined. Spread brownie batter in prepared pan evenly and bake for about 30 to 40 minutes. I like my brownies softer so my baking time was closer to 30 minutes, but I know some people like brownies with crispy edges.
3. While brownies are cooling, prepare frosting. In a medium saucepan over medium heat, melt butter. Once the butter is melted, add the milk and the unsweetened cocoa powder, and stir until the mixture begins to boil. Remove from heat and whisk in powdered sugar. Pour over brownies. Make sure to spread quickly before it sets.
4. Let brownies cool to room temperature for about 30 minutes. You must make sure frosting has completely hardened before the next step!
5. Cut paper into 1-inch squares, and lay the squares on brownies in a checkered flag design.
6. Sprinkle with powdered sugar.
7. Lift pieces of paper up, and it will look like a checkered flag!

Recipe adapted from the Cake Mix Doctor.

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Mini Blueberry Cheesecakes

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

After sitting down all day at work and looking at a computer, sometimes it’s hard to find the motivation to write a blog post. My brain doesn’t want to focus anymore, and it’s even harder when the weather is beautiful and I can hear little puppies playing outside. Fortunately, in this case, I don’t have to say much because the recipe is pretty straightforward.

As evident by the ingredient list below, these cheesecakes are very simple. Unlike a full-sized cheesecake, which can be a bit overwhelming, mini cheesecakes come together incredibly fast and you don’t have to worry about the top cracking or putting it in a water bath.

There are two options for the crust: graham cracker and vanilla wafer. The graham cracker crust contains two ingredients – pretty easy right? But the vanilla wafer crust is even simpler – just put a vanilla wafer in the cupcake liner!

Make sure to not over fill the cupcake liners -- only fill about 2/3 way full. When you pull the cheesecakes out of the oven post-baking they will begin to sink in the middle almost immediately. But that’s okay!  The sunken center is a good cavity to hold your homemade blueberry sauce! Because what's cheesecake without blueberry sauce?!

The perfect cheesecake blueberry sauce is the same blueberry sauce I use with pancakes and ice cream. It's very easy to make and you can use fresh or frozen blueberries!

And of course, I only use Challenge cream cheese and butter in the recipe. Challenge dairy is fairly new to Indiana, and I'm so glad I discovered it. Their products are hormone free and made with real cream.  You can really taste the difference! Before baking with Challenge, I just bought whatever was on sale. But after tasting the difference and the quality, I won't bake with any other brand!

Mini Blueberry Cheesecakes

Yield: Makes about 16 mini cheesecakes

Ingredients

For the crust

• 1 cup graham cracker crumbs
• 3 Tablespoons Challenge butter, melted

OR

• 16 Vanilla Wafer cookies

For the cheesecake

• 2 packages Challenge cream cheese
• 3/4 cup white sugar (151 grams)
• 2 eggs
• 2 teaspoons vanilla

For the blueberry sauce

• 1/2 cup sugar (100 grams)
• 2 and 1/2 teaspoons cornstarch
• 1/2 cup water
• 2 cups blueberries
• 1 tablespoon lemon juice

Directions

For the crust

1. Preheat your oven to 340 degrees Fahrenheit. Put liners in cupcake pan; set aside.
2. Combine graham cracker crumbs with melted butter. Distribute evenly amongst liners and press down.
3. Or if you plan to use vanilla wafers, place one wafer face-up inside each of the liners.

For the cheesecake

1. In medium bowl, beat cream cheese until smooth and fluffy.
2. Add sugar and beat until smooth. Add eggs and vanilla and beat until combined.
3. Scoop cheesecake batter into cupcake liners 2/3 full.
4. Bake for 25-30 minutes.
5. Remove from oven and let cool at room temperature before transferring to refrigerator.

For the blueberry sauce

1. Mix sugar and cornstarch in saucepan.
2. Stir in water and add blueberries.
3. Place saucepan on stove-top and set burner heat on medium high.
4. Bring mixture to boil and let simmer for 3 minutes.
5. Remove sauce from heat.
6. Add spoonful to top of each cheesecake and serve.

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Oreo cheesecake-stuffed strawberries

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Cheesecake and strawberries make the perfect pair. The tanginess of the cream cheese combines perfectly with the natural sweetness of the strawberries.

So with today being the first day of strawberry season in Indiana and with it being National Pick A Strawberry Day, I thought cheesecake-stuffed strawberries would be the perfect treat to showcase.

Cheesecake-stuffed strawberries are an extremely simple, no-bake dessert that looks very fancy. They’re the perfect little treat for graduation parties and summer cookouts.

And while I was thinking about cheesecake I thought, ”Well, Oreo cheesecake is better than regular cheesecake!” So I decided to add crushed Oreos to the mix and make Oreo cheesecake-stuffed strawberries!

A lot of people cut off the tops of the strawberries and then scoop out the inside of the strawberries, but I discovered that it was easier to turn the strawberries upside down, cut the pointy side crosswise and then pipe the filling in the center.  And this way, you don’t waste any part of the strawberry!

Oreo Cheesecake-Stuffed Strawberries
Ingredients

• About 2 pounds strawberries (about 24 strawberries)
• 18 regular Oreo cookies (this is 1/2 of a 14.3 ounce package)
• 1 (8 ounce) package Challenge cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

 Directions

1. Cut the stems off the top of the strawberries, so the strawberries sit wide-side down.
2. Cut a deep cross starting at the tip of the strawberry down, being very careful not to cut all of the way through. Set strawberries aside.
3. Crush the Oreo cookies with a food processor.
4. Mix the crushed cookies with the cream cheese and powdered sugar and vanilla until it’s completely combined.
5. Gently open up each strawberry and pipe the cheesecake mixture into each strawberry using a pastry bag (or Ziploc bag) with a star piping tip.
6. Top with a mini Oreo, if desired.
7. Store chilled in an airtight container for up to three days.

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