If there is one dessert I really enjoy, it would be a soft banana cake. The only problem I always encounter is having to either wait patiently for those darn bananas to ripen or having to keep myself from eating the bananas I am trying to save for banana bread. Luckily I had some ripe bananas and could not pass up the chance of some banana nut cake bars. My recipe makes for a 9 x 13 pan but if you cut the recipe in half you could make a 9 x 9. You will just have to adjust the temperature.
One of my favorite girl scout cookies would be the Caramel Delight cookies. I love coconut and I love caramel. I decided why not try a bar! Let me tell you, if you are looking for a rich bar, then this is one for you. You have the crunch from the shortbread, the softness of the brownie, and the chewiness of the caramel coconut. It is everything one would want in a bar.
I was not sure if I wanted to call this sheet cake because I did not really make it on a baking sheet. I baked it in a 13 x 9 pan and it still came out very delicious, just a bit thicker than your normal Texas sheet cake. My secret ingredient in this cake is the cinnamon. When my mom took the first bite, it took her a minute to figure out what it was. That is the fun with working with spices. Sometimes it is a guessing game. 🙂
I made these bars last year for one of the students birthday. I asked her what she wanted and she said a German Chocolate Cake. I decided to improvise and turned ingredients from the cake into a simple bar. These German Chocolate Bars are as decadent and rich as if you were eating a slice of German Chocolate Cake.
Many people assume because it is called German Chocolate Cake that it originated in Germany. Actually, it is not German at all. It is traced back to an American named Sam German who developed a certain type of dark chocolate which soon was introduced by the Baker’s Chocolate Company as German Chocolate.
The first time I made this bar I added pecans but this time I did not. So pecans are optional.
I finally got around to posting my recipe for my Berry Bars. This is one of my dad’s all time favorite bars that I make. I have made them only a few times and each time I have made them, they turned out good but not perfect. After several tries I have finally perfected the recipe. I knew it would take time and I am thrilled to share this amazing recipe with everyone. There have been several people who have asked for this recipe and I wanted to make sure it was exactly to my specifications before handing it out.
The best thing about this Berry Bar recipe is you can make it using whatever berries you want to use. As you can see I used blueberries because those are my dad’s favorite. I have used raspberries, blackberries, peaches, strawberries, and I have even mixed the fruit to make an assorted berry bar. I use only frozen fruits for this recipe. Depending on the type of fruit you use it will cause the baking time to vary. Fruits with more liquid, like blueberries, are going to take more time than frozen peaches. But I will explain the perfect way to tell when your bars are done in my directions.
Peanut butter and chocolate are two of my favorite ingredients in a dessert. I am definitely glad I never had any allergies to peanut butter! This bar recipe is super simple and taste amazing! They have a chewy and soft texture to them and the combination of these flavors keeps you coming back for more. It has a brownie layer on the bottom and topped with a smooth creamy peanut butter layer. I added peanut butter chips and chocolate chips to the top to give it a little crunch.
Gooey Buttercake originated in St. Louis, Missouri. In the 1930’s, a baker accidentally messed up a recipe and this is what it turned out to be. They sold it in the store and it became a hit. This recipe is filled with sugar, butter, and pure gooey texture that will make you either go into a sugar coma or be bouncing off the walls. You can tell from the picture above at what a gooey creation this is. I prefer to keep my buttercake chilled because otherwise it can be quite the mess to eat. If you are in need of a major sugar fix this is the perfect recipe for you. ENJOY!