These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! The sugar cookie dough base is pressed into a pan and baked until just set to ensure the perfect texture. Once cool, the bars are slathered with a vanilla cream cheese frosting and decorated with festive sprinkles. Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat. 

Hey there, and welcome back, friends.

You are in for a sweet holiday treat!

If you love classic sugar cookies but want something quick, easy, and perfect for sharing, these sugar cookie bars with frosting are going to be your new go-to treat. Plus, they require no cookie cutters! 

You can’t beat a snack that comes together with just 15 minutes of prep time, making them ideal for busy days. Our time over the holidays is precious, so let’s save some time where we can. 

Enjoying my favorite cookie recipes in bar form is something I have shared on the blog many times over the years. Give these festive Frosted Gingerbread Bars and Browned Butter Eggnog Cookie Bars a try. 

I have a few other cookie bars that are equally delicious but not holiday-themed like these S’mores Cookie Bars, Chocolate Bar Cookie Bars, Salted Caramel Twix Cookie Bars, and Salted Caramel Chocolate Chip Cookie Bars that are great all year-round.

The base of these bars is a simple sugar cookie dough that gets pressed directly into a baking pan, which means no rolling, no shaping, and absolutely no cookie cutters required! There’s so much to love about this recipe!!!

The cookie dough is buttery, soft, and lightly sweet. The bars are tender and chewy instead of dry or cakey.

The recipe is practical to make since there’s no need to chill the dough before baking. You can mix the dough, press it into the pan, and pop it straight into the oven. It’s perfect if you want to let your little ones help you. 

Let’s talk about the frosting!!! Sugar cookie bars need a great frosting. For this recipe, I used a cream cheese-based one that is sweet and tangy. Of course, I slathered the bars with a generous layer of the frosting. 

To make these sugar cookie bars perfect for the holiday season, I sprinkled them with a handful of festive sprinkles, but if you’re making them any other time of the year, use your favorite sprinkles.  

I almost forgot, you can make these bars ahead of time. Once the bars are baked and cooled, you can freeze the unfrosted bars for up to two months, which is incredibly helpful during the holiday season and for adding to holiday gift boxes.

Thaw the bars in the fridge, then frost, slice, and serve. Just let them thaw in the fridge, then spread on the frosting, slice them into squares, and serve. They taste freshly baked, even after time in the freezer.

Ingredients

• all-purpose flour
• cornstarch
• salt
• unsalted butter
• granulated sugar
• light brown sugar
• a large egg
• vanilla extract
• some milk
• cream cheese
• vanilla extract 
• a pinch of salt
• powdered sugar
• sprinkles

How to Make Sugar Cookie Bars

Preheat the oven to 350 degrees. Lightly grease and line a baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan. 

Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for a minute, then scrape down the sides of the bowl.

Add the granulated sugar and brown sugar. Beat for a few minutes on medium until creamy.

Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl, then add the dry ingredients.

Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle. 

Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point. 

Bake the bars on the center rack of the preheated oven for just under half an hour, until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting. 

Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium until creamy, for about two minutes.

Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated.

Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.

Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife.

Decorate the top with sprinkles, then slice into sixteen equal squares and serve.

How to Store

Leftovers store best in an airtight container in the fridge. Enjoy cold, or let them sit at room temperature for 15-20 minutes before eating. 

More Holiday Cookie Recipes

• Chocolate Hazelnut Espresso Slice & Bake Cookies
• Spice Drop Cookies
• Spiced Hazelnut Linzer Cookies
• Chocolate Orange Cookies
• Raspberry & White Chocolate Cookies

What do you think of this amazing sugar cookie bar recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Frosted Sugar Cookie Bar Recipe

Print

Yield: 16 bars

Frosted Sugar Cookie Bars

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.  

Prep Time 15 minutes

Cook Time 27 minutes

Additional Time 2 hours

Total Time 2 hours 42 minutes

Ingredients

• For the bars:
• 1 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 tablespoon milk, at room temperature
• For the frosting:
• ½ cup unsalted butter, softened
• ¼ cup (2 ounces) cream cheese, softened
• 1 ½ teaspoons vanilla extract
• 1 pinch salt
• 1 ½ cups powdered sugar, sifted
• Sprinkles

Instructions

1. Preheat the oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan. 
2. Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.
3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then scrape down the sides of the bowl and add the granulated sugar and brown sugar. Beat for 1-2 minutes on medium until creamy. Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl then add the dry ingredients. Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle. 
4. Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point. 
5. Bake the bars on the center rack of the preheated oven for 23-27 minutes until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting. 
6. Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until creamy, about 1-2 minutes. Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated. Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.
7. Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife. Decorate the top with sprinkles, then slice into 16 equal squares and serve.
8. Leftovers store best in an airtight container in the fridge. Enjoy cold or allow them to sit out at room temperature for 15-20 minutes before eating. 

Notes

FAQs

Can I bake the bars in a larger 9-inch pan? I do not recommend using a larger pan because the bars will be too thin. 

Do I need to chill the dough before baking? Nope! There is no need to chill the dough before baking the bars. 

Can I freeze the bars? Once the bars are baked and cooled, you can freeze the unfrosted bars for up to 2 months. Thaw the bars in the fridge, then frost, slice, and serve.

Recipe Tips

• The easiest way to spread the cookie dough into an even layer is to place plastic wrap over the surface and press it down. Remove the plastic wrap, then level out the surface with an offset spatula. 
• To get clean, even slices, place the frosted bars in the fridge for 15-20 minutes to allow the frosting to firm up. Then, use a sharp knife to slice the bars, wiping off the blade in between each cut. 
• In order to ensure the soft and slightly chewy texture of the bars, bake them just long enough for the edges to turn lightly golden brown. This will take between 23-27 minutes, depending on your oven and baking pan. 
• Make sure the bars are completely cool before you frost them, or the frosting will melt. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kate Spade New York 882578 Willow Drive Cream Loaf Pan
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 14gSaturated Fat: 9gUnsaturated Fat: 5gCholesterol: 49mgSodium: 234mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Frosted Sugar Cookie Bars appeared first on A Classic Twist.

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection. The contrast between the dense, dark chocolate brownies and the gooey, nutty pecan topping makes these irresistible!

Who says that gooey pecan pie filling is for pecan pie only? Let’s make some brownies inspired by this yummy pie because who doesn’t like brownies and pecan pie?

The caramel pecan pie filling, with its nuttiness and buttery sweetness, complements the rich, dark chocolate taste of the brownies.  

These pecan pie brownies are the kind of treat that you need to indulge in over the Fall. Can you think of anything better than biting into a slice of these brownies with that irresistible caramel-like pecan pie filling?

For this brownie recipe, I felt the base needed to be one of those dense, fudgy brownies, not a cake-like brownie. It needed to taste rich in dark chocolate flavor, so I used a combination of cocoa powder and dark chocolate.

When I tested this recipe, I found that I preferred the richness of a dark chocolate bar in these brownies over chocolate chips. If you don’t have a dark chocolate bar, you can substitute it with 2 ounces of dark chocolate chips.

While we are talking about tips, if you need to double this recipe to feed a crowd, you can bake the brownies in a 9×13 baking pan.

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

Will you make these brownies for a special gathering this Fall or to indulge in for yourself? Let me know in the comments!

Ingredients

• cocoa powder
• all-purpose flour
• unsalted butter
• dark chocolate
• a variety of sugars like brown sugar, granulated sugar, & honey
• vanilla extract
• a few large eggs
• salt
• flaky sea salt, such as Maldon, plus extra for garnish 
• raw pecan halves

How to Make Pecan Pie Brownies

Line a square baking pan with parchment on all sides, leaving an overhang. Preheat the oven.

Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.

Melt the butter and dark chocolate in a double boiler, gently stirring every minute until entirely melted.

Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar.

Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture. 

Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer.

Bake in the preheated oven until the top is set and a tester comes out with a few moist crumbs.

While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans. 

Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional amount of time and bake until the pecans are golden and the filling has thickened.

Cool the brownies completely before slicing, as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired. 

How to Store

Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 5 days. 

More Fall Dessert Recipes

• Apple Blondies
• Pumpkin Cake Bars
• Cheesecake Brownies
• Caramel Apple Popcorn Bars
• Apple Crumble Cheesecake Bars

What do you think of these amazing brownies with a pecan pie topping? What would you serve with these brownies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pecan Pie Brownie Recipe

Print

Yield: ~12 brownies

Pecan Pie Brownies

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

For the brownie layer:

Toggle ingredient group

• ½ cup cocoa powder
• ½ cup all-purpose flour
• 6 tablespoons unsalted butter
• 2 ounces dark chocolate, roughly chopped
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 ½ teaspoons vanilla extract
• 2 large eggs, at room temperature
• ½ teaspoon salt

For the pecan pie layer:

Toggle ingredient group

• ⅓ cup brown sugar, packed
• 6 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon flaky sea salt, such as Maldon, plus extra for garnish
• 1 ½ cups raw pecan halves

Instructions

1. Line an 8x8-inch baking pan with parchment on all sides, leaving an overhang. Preheat the oven to 350 degrees.
2. Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.
3. Melt the butter and dark chocolate in a double boiler, gently stirring every minute until fully melted. Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar. Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture. 
4. Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is set and a tester comes out with a few moist crumbs.
5. While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans. 
6. Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional 20-25 minutes and bake until the pecans are golden and the filling has thickened.
7. Cool the brownies completely before slicing as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired. 
8. Store leftovers in an airtight container for up to 3-4 days. Or, in the fridge for up to 5 days. 

Notes

Since there’s no baking soda or baking powder in this recipe, you can use either Dutch process cocoa powder or natural cocoa powder. I prefer the flavor of Dutch process cocoa in these brownies!

I do not recommend using a larger pan than an 8x8 as it will make the brownies too thin. 

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

FAQs

Can I use chocolate chips instead of dark chocolate? During testing, I found that I preferred the richness of a dark chocolate bar in these brownies instead of chocolate chips. You can substitute 2 ounces of dark chocolate chips instead if you prefer.

Can I double the recipe? Absolutely, you can double the recipe. If you do, you can bake the brownies in a 9x13 baking pan.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch
• 
  Anolon 51038 Vesta Roasting Pan / Baking Pan / Lasagna Pan - 9 Inch x 13 Inch, Persimmon Orange
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 349Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 200mgCarbohydrates: 40gFiber: 2gSugar: 32gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pecan Pie Brownies appeared first on A Classic Twist.

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Both lemon zest and juice flavor the blondies, adding zing and subtle tartness. The brightness of the lemon is complemented by the addition of sweet white chocolate chips and nutty toasted coconut. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat. 

I love a good bar recipe, and I have shared plenty of brownies on the blog and a few blondie recipes like these apple blondies, raspberry blondies, and peanut butter blondies that have Reese’s Peanut Butter Chocolate Chunks in them! I felt it was time to make a blondie to celebrate Spring.

These blondies have all the trademarks of a great blondie: They’re chewy but soft and perfectly sweet. The coconut flakes and zesty lemon flavor pack them with texture. The white chocolate chips add a little sweetness sprinkled throughout.

I prefer using large coconut flakes in this recipe because shredded coconut tends to get lost in the batter. The flavor of the coconut stands out more when you use the large coconut flakes. Some stores label the coconut flakes as coconut chips.

I’m all about the flavor! For added flavor, I highly recommend toasting the coconut flakes.

If you love these bars (which I hope you do!) and want to serve them at a party, you can easily double the recipe and bake them in a 9×13 pan. Depending on your oven, you may have to increase the baking time slightly. 

Ingredients

• unsweetened coconut flakes
• granulated sugar
• a few lemons + zest
• unsalted butter
• a large egg + an egg yolk
• vanilla extract
• all-purpose flour
• baking powder
• salt
• white chocolate chips

How to Make Lemon Blondies

Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.

Preheat the oven and lightly grease a square baking pan, then line it with parchment, leaving an overhang.

Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for about a minute, until highly fragrant.

Juice one of the lemons and measure out 2 tablespoons of juice, then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.

In a separate medium bowl, mix together the flour, baking powder, and salt.

Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients. 

Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick.

Spread the batter into the prepared pan in an even layer. Bake the bars in the preheated oven until the top and edges are golden and a tester inserted into the middle comes out clean. 

Cool the baked blondies for at least half an hour in the pan.

Loosen the edges with a palette knife, then use the parchment to lift the blondies out of the pan.

Slice the bars now for a softer texture, or allow them to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

How to Store

Keep the leftover blondie bars in an airtight container at room temperature. Make sure to enjoy them within 3-4 days. 

More Spring Bar Recipes

• Strawberry Cheesecake Bars
• Classic Lemon Bars
• Coconut Lime Bars
• Cheesecake with Ginger Lime Candied Strawberries
• Coconut Cassava Bars

What do you think of this amazing lemon blondie recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Blondie Recipe

Print

Yield: 16 squares

Lemon Blondies with Coconut and White Chocolate

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat. 

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

• ⅔ cup unsweetened coconut flakes
• 1 cup granulated sugar
• 2 medium lemons, zested
• ½ cup unsalted butter, melted and cooled slightly
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup white chocolate chips

Instructions

1. Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.
2. Preheat the oven to 350 degrees. 
3. Lightly grease an 8-inch square baking pan then line it with parchment leaving an overhang.
4. Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for 30-60 seconds until highly fragrant. Juice one of the lemons and measure out 2 tablespoons of juice then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.
5. In a separate medium bowl, mix together the flour, baking powder, and salt. Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients. 
6. Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick. Spread the batter into the prepared pan in an even layer. Bake for 30-35 minutes in the preheated 350 degree oven until the top and edges are golden and a tester inserted into the middle comes out clean. 
7. Cool the baked blondies for at least 30 minutes in the pan. Loosen the edges with a palette knife then use the parchment to lift the blondies out of the pan. Slice now for a softer texture or allow to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

Notes

These blondies can also be baked in a 9-inch square pan though they will not be as tall. Adjust the baking time to 25-28 minutes. 

• For super precise slices, allow the blondies to cool completely and use a sharp, clean knife for each cut. 
• Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3-4 days. 

Recipe Tips

• Room temperature eggs will keep the melted butter from seizing up when mixed together. Bring eggs to room temperature quickly by setting them in a bowl and covering them with warm (not hot!) water. Let the eggs sit for 10-15 minutes before using them in the recipe. 
• Don’t skip out on toasting the coconut! It yields a deeper and more pronounced flavor. 
• To keep the blondies from being tough, mix the dry and wet ingredients until they are just combined. You should no longer see any dry pockets of flour. Overmixing can start to activate the gluten in the flour, which can yield a tougher texture. 
• An offset spatula will make easy work of spreading the thick batter into an even layer in the pan.
• You can use a chopped white chocolate bar in place of the chips. Just make sure to chop it into bite-sized pieces and then measure out ⅔ cup to use in the recipe. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 111mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Blondies with Coconut and White Chocolate appeared first on A Classic Twist.

These frosted gingerbread bars are soft and chewy and packed with warm spices. Each bite is infused with the comforting flavors of ginger, cinnamon, nutmeg, cloves, and a touch of black pepper, making these the perfect treat for cozy season. A luscious, velvety layer of cream cheese frosting lends sweetness and complements the spices. Perfect for sharing or savoring solo, these bars are bound to become a seasonal favorite!

Hey there, and welcome back, friends.

You are in for a holiday treat!

There’s something special about biting into your first gingerbread man of the season. That’s how you know you have officially entered the holiday season!

I can’t help but get excited during this time of year because I’m a baker and I get to bake all of the things I love for the people I love.

This season, I’m baking these gingerbread bars to bring to holiday get-togethers. I know they’ll be a hit with their dense, chewy centers and delicious layer of cream cheese frosting. I might even include them in my Holiday Cookie Box that I send out to my cherished friends and family.

Anything inspired by gingerbread needs a good dose of warm spices. These bars do not disappoint. Ground ginger, cinnamon, nutmeg, and cloves give them the perfect gingerbread flavor.

Plus, I add my secret dash of black pepper. Trust me, this brings all the warm flavors together and makes it over-the-top amazing!

If you need more gingerbread-inspired treats try out my Gingerbread Bundt Cake, Gingerbread Dutch Baby Pancake, Gingerbread Chai Cookies, and Gingerbread Latte Cake. You can enjoy it while sipping some Gingerbread Hot Chocolate.

I gave these bars a special touch of ginger flavor by sprinkling chopped candied ginger over the cream cheese frosting. It makes every bite burst with ginger flavor!

Ingredients

• all-purpose flour
• baking soda
• salt
• warm spices like ground cinnamon, ginger, cloves, & nutmeg
• a pinch of black pepper
• unsalted butter
• unsulphured molasses
• a large egg
• granulated sugar
• vanilla extract
• full-fat cream cheese
• confectioner’s sugar
• some candied ginger

How to Make Gingerbread Bars

Preheat the oven and lightly grease a square baking pan with butter or cooking spray then line it with parchment paper leaving an overhang.

Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and black pepper in a medium-sized bowl and set aside. 

In a larger bowl, whisk together the melted butter, molasses, egg, sugar, and vanilla until smooth.

Add the dry ingredients to the wet and stir until just combined. The dough will be thick and somewhat stiff, almost like cookie dough.

Transfer the dough to the prepared pan and spread it out into an even layer.

Bake the bars until the top is set and a tester comes out with a few moist crumbs. Allow the bars to cool completely on a wire rack before frosting.

Once the bars are cool, beat the softened butter and cream cheese together until smooth and creamy. This takes a few minutes.

Add the sifted powdered sugar, vanilla, and salt and beat for an additional few minutes, starting on low and gradually moving to medium-high.

Spread the frosting over the top of the cooled bars then sprinkle the minced candied ginger over the top.

Cut into squares before serving.

How to Store

Once they’re frosted, leftover bars should be stored in an airtight container in the refrigerator. Make sure to enjoy them within 5 days.

More Holiday Dessert Recipes

• Gingerbread Truffles
• Pecan Cinnamon Shortbread Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Peppermint Cookies
• Peanut Butter Blossom Cookies

What do you think of these amazing gingerbread bars with cream cheese frosting? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Gingerbread Bar Recipe

Print

Yield: 9 bars

Frosted Gingerbread Bars

These frosted gingerbread bars are soft and chewy and packed with warm spices. Each bite is infused with the comforting flavors of ginger, cinnamon, nutmeg, cloves, and a touch of black pepper. A luscious, velvety layer of cream cheese frosting lends sweetness and complements the spices.

Ingredients

For the bars

Toggle ingredient group

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon black pepper
• 6 tablespoons unsalted butter, melted
• 3 tablespoons unsulphured molasses
• 1 large egg, at room temperature
• ¾ cup granulated sugar
• 1 ½ teaspoons vanilla extract

For the frosting:

Toggle ingredient group

• 2 tablespoons unsalted butter, softened
• 4 ounces full fat cream cheese, softened
• 1 cup confectioner’s sugar, sifted
• Small pinch of salt
• 1 teaspoon vanilla extract or vanilla bean paste
• 3 tablespoons minced candied ginger

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan with butter or cooking spray then line it with parchment paper leaving an overhang. Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and black pepper in a medium sized bowl and set aside. 
2. In a larger bowl, whisk together the melted butter, molasses, egg, sugar, and vanilla until smooth. Add the dry ingredients to the wet and stir until just combined. The dough will be thick and somewhat stiff, almost like cookie dough. Transfer the dough to the prepared pan and spread it out into an even layer. Bake the bars for 20-23 minutes or until the top is set and a tester comes out with a few moist crumbs. Allow the bars to cool completely on a wire rack before frosting.
3. Once the bars are cool, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes. Add the sifted powdered sugar, vanilla, and salt and beat for an additional 3-4 minutes, starting on low and gradually moving to medium-high. Spread the frosting over the top of the cooled bars then sprinkle the minced candied ginger over the top. Cut into 9 equal squares before serving.

Notes

You’ll need 1 standard stick (½ cup) of unsalted butter for this recipe. You’ll melt 6 tablespoons for the bars and the remaining 2 tablespoons will be left to soften for the frosting. 

Store leftover bars in an airtight container in the refrigerator for up to 5 days.

The dough does not need to be chilled prior to baking. Simply smooth it into the pan then bake it. 

You can easily double this recipe and bake it in a 9x13-inch pan. You’ll need to increase the baking time slightly to 23-26 minutes total. 

To make it easier to slice the bars, pop them in the fridge for 30 minutes or the freezer for 5-10 minutes. This will firm up the frosting and yield cleaner, tidier slices. 

To ensure a nice and smooth frosting, make sure to sift your confectioner’s sugar before using it in the recipe. 

Make sure the bars are completely cool before spreading the frosting on top. This will ensure the frosting doesn’t melt. 

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  Professional-Grade Nonstick Loaf Pan 9 x 5
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  Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 381Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 61mgSodium: 255mgCarbohydrates: 57gFiber: 1gSugar: 38gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Frosted Gingerbread Bars appeared first on A Classic Twist.

These apple blondies marry the comforting flavors of apple pie with the rich and chewy texture of a blondie. The blondie base is infused with warm spices like cinnamon and nutmeg and sweetened with brown sugar for a distinctive chewy texture. Cubes of tender, spiced apples are folded throughout, adding a burst of apple pie flavor in every bite.

Hey there, and welcome back, friends.

You are in for a cozy fall treat!

Isn’t it nice that the weather is finally cooling off, and the air is starting to feel crisp?! I can’t get enough of it. It’s making me crave pumpkin spice lattes and apple treats.

I’m a huge fan of brownies, but if you’re not craving chocolate and still want a dense, fudgy bar to bite into, try making a blondie. These blondies, with their apple chunks and apple pie seasoning, are made for fall.

I know I will end up whipping up a few batches over the fall for weeknight desserts. This blondie recipe always makes my family happy.

I chose a Granny Smith apple for these bars because of its perfectly tart flavor. It’s my go-to apple for many fall recipes.

Since I wanted a blondie that was bursting with apple pie flavor, I used a blend of ground cinnamon, ginger, and nutmeg so that every bite would trigger memories of biting into an apple pie.

Using brown sugar instead of regular sugar helps give these apple cinnamon blondies a dense, chewy texture with a delicious caramel flavor.

I can’t think of anything more fall-like than these blondies. If you want a fall recipe to make instead of apple pie or apple crisp, give these apple pie blondies a try!

Ingredients

• a Granny Smith apple
• maple syrup
• some water
• all-purpose flour
• baking powder
• salt
• ground cinnamon, ginger, & nutmeg
• unsalted butter
• brown sugar
• a large egg + an egg yolk
• pure vanilla extract

How to Make Apple Blondies

Preheat the oven and lightly grease a square baking pan, then line it with parchment paper. Heat a large skillet or pan over medium heat. Add the apples, maple syrup, water, and cinnamon.

Cook, stirring regularly, until the apples have softened and there’s not much liquid remaining in the pan. This will take about a few minutes for the apples to soften. Set the apples aside for now.

Whisk together the flour, baking powder, salt, and spices in a medium-sized bowl.

In a larger bowl, whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

Add the apples and any juices from the pan to the batter and fold them in. The batter should be rather thick, almost like cookie dough.

Spread the batter into the prepared pan in an even layer.

Bake the blondies until the top is golden, and a tester inserted into the middle comes out clean.

Set the pan on a cooling rack and let the blondies cool to room temperature.

Use the parchment to lift the blondies out of the pan, then slice them into squares.

How to Store

The blondies will store best in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. You can freeze the blondies for up to 3 months. Unthaw them at room temperature.

More Fall Apple Recipes

These apple recipes would be perfect for any occasion this fall.

• Apple Crumble Cheesecake Bars
• Caramel Apple Pie with Cheddar
• Caramel Apple Cinnamon Rolls
• Caramel Apple Bundt Cake
• Cardamom Apple Crisp

What do you think of this delicious apple pie blondie recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Apple Blondie Recipe

Print

Yield: 9 servings

Apple Blondie Recipe

These apple blondies marry the comforting flavors of apple pie with the rich and chewy texture of a blondie. The blondie base is infused with warm spices like cinnamon and nutmeg and sweetened with brown sugar for a distinctive chewy texture. Cubes of tender, spiced apple are folded throughout, adding a burst of apple pie flavor in every bite.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the apples:

Toggle ingredient group

• 1 large Granny Smith apple – peeled, cored, and diced
• 2 tablespoons maple syrup
• 2 tablespoons water
• 1/2 teaspoon ground cinnamon

For the blondies:

Toggle ingredient group

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• 1 stick (½ cup) unsalted butter, melted
• 1 cup brown sugar, packed
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan then line it with parchment paper.
2. Heat a large skillet or pan over medium heat. Add the apples, maple syrup, water, and cinnamon. Cook, stirring regularly, until the apples have softened and there’s not much liquid remaining in the pan. This will take about 8-10 minutes total. Set the apples aside for now.
3. Whisk together the flour, baking powder, salt, and spices in a medium-sized bowl. Whisk together the melted butter, brown sugar, egg, egg yolk, and vanilla in a larger bowl until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Add the apples and any juices from the pan to the batter and fold them in. The batter should be rather thick, almost like cookie dough. Spread the batter into the prepared pan in an even layer.
4. Bake the blondies for 25-30 minutes or until the top is golden and a tester inserted into the middle comes out clean. Set the pan on a cooling rack and let the blondies cool to room temperature. Use the parchment to lift the blondies out of the pan, then slice them into 9 squares.

Notes

1. Any tart and firm apple variety can be used in place of the Granny Smith.
2. If using a 9-inch square baking pan, reduce the baking time to 20-22 minutes.
3. Use room-temperature eggs to keep the melted butter from seizing up. You can quickly bring whole eggs to room temperature by setting them in a bowl and covering them with warm (not hot!) water. Let the eggs sit for 10-15 minutes before using them in the recipe.
4. Make sure to cook the apples until there’s not much liquid remaining in the pan. This ensures they are packed with flavor and will keep excess moisture out of the batter.
5. Cooling the blondies fully to room temperature will make them easier to cut and will yield the best texture.
6. The blondies will store best in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 45mgSodium: 198mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Apple Blondies appeared first on A Classic Twist.

These raspberry crumble bars are soft, buttery, and bursting with sweet-tart raspberry flavor! A jammy raspberry filling flavored with vanilla and lemon is sandwiched between a sweet, cinnamon-spiced oat crumble. Thawed frozen raspberries make this dessert or snack possible any time of the year!

Hey there, and welcome back, friends.

You are in for a sweet treat!

Don’t you just love a good bar recipe? These bars check all the boxes! A jammy filling, crumbly buttery topping, and easy to make.

I think of these bars as a classic recipe that you should have in your recipe box. They’re very versatile. You can use any fruit in the filling. Blueberries, mixed berries, and strawberries all make great substitutes.

These bars will always be a hit at any gathering. They’re easy for you to whip up last minute and everyone always gobbles them up. I always get compliments when I serve these bars.

I love the simplicity of this recipe. You can use fresh or frozen raspberries; which is perfect because sometimes all you have is frozen fruit on hand.

The bar crust and crumble topping is made with flour, rolled oats, and almond flour. Almond flour can be replaced with all-purpose flour if needed. The crust and crumble topping will still be soft, buttery, and crumbly.

Ingredients

• all-purpose flour
• almond flour
• rolled oats
• brown sugar
• salt
• ground cinnamon
• unsalted butter
• frozen raspberries
• granulated sugar
• a lemon
• vanilla extract

How to Make Raspberry Crumble Bars

Preheat the oven and lightly grease a square baking pan with some of the melted butter then line it with parchment paper leaving an overhang. To keep the parchment paper secure while baking, you can use a binder clip on each side of the pan.

Mix the flours, oats, brown sugar, salt, and cinnamon in a large bowl.

Add the melted butter and stir thoroughly until the mixture is moist and crumbly.

Press a third of the crumble mixture into your lined baking sheet in an even layer to form the crust. Reserve the remainder and set it aside.

Bake the crust in the preheated oven for 15 minutes until it is just beginning to turn golden around the edges.

While the crust is baking, add the thawed raspberries to a bowl along with the rest of the filling ingredients. Mix well.

In order to allow enough time for the raspberries to thaw, place the bag on the counter at room temperature about an hour before you’d like to bake the bars. Or, you can place it in the refrigerator to thaw overnight.

Spoon the raspberry filling over the baked crust in an even layer. It’s okay if the crust layer is still hot.

Sprinkle the remaining crumble mixture evenly over the top of the raspberry filling.

Bake the bars until golden brown and the raspberry juices are bubbling and have thickened.

Cool the bars for at least 1 hour.

Use a butter knife or palette knife to gently loosen the edges then remove the bars from the pan using the parchment paper. Cut the bars into 16 equal squares before serving.

The cooling process is vital to the final texture of the bars, so don’t skip it! The raspberry layer will thicken as the bars cool. To hasten the cooling process, place the pan in the refrigerator.

How to Store

Leftover raspberry crumble bars can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Unthaw the bars on a plate at room temperature.

More Bar Recipes

• Raspberry Blondies
• Blueberry Crumb Bars
• Cherry Lime Cheesecake Bars
• Chewy Toffee Bars
• Salted Caramel Chocolate Chip Cookie Bars

What do you think of this amazing raspberry bar recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Raspberry Crumble Bar Recipe

Print

Yield: 16 servings

Raspberry Crumble Bars

These raspberry crumble bars are soft, buttery, and bursting with sweet-tart raspberry flavor! A jammy raspberry filling flavored with vanilla and lemon is sandwiched between a sweet, cinnamon-spiced oat crumble.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

For the crumble:

Toggle ingredient group

• 1 ¾ cups all-purpose flour
• ½ cup almond flour
• 1 cup rolled oats
• 1 cup brown sugar, packed
• ½ teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 sticks (1 cup) unsalted butter, melted

For the filling:

Toggle ingredient group

• 12-ounce package frozen raspberries that have been thawed
• ⅓ cup granulated sugar
• 2 ½ tablespoons all-purpose flour
• Zest and juice of 1 small lemon
• 1 ½ teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with some of the melted butter then line it with parchment paper leaving an overhang.
2. Mix the flours, oats, brown sugar, salt, and cinnamon in a large bowl. Add the melted butter and stir thoroughly until the mixture is moist and crumbly. Press ⅔ of the crumble mixture into your lined baking sheet in an even layer to form the crust. Reserve the remainder and set it aside. Bake the crust in the preheated oven for 15 minutes until it is just beginning to turn golden around the edges.
3. While the crust is baking, add the thawed raspberries to a bowl along with the rest of the filling ingredients. Mix well.
4. Spoon the raspberry filling over the baked crust in an even layer. It’s okay if the crust layer is still hot. Sprinkle the remaining crumble mixture evenly over the top of the raspberry filling.
5. Bake the bars for 35-40 minutes until golden brown and the raspberry juices are bubbling and have thickened.
6. Cool the bars for at least 1 hour. Use a butter knife or palette knife to gently loosen the edges then remove the bars from the pan using the parchment paper. Cut the bars into 16 equal squares before serving.
   

Notes

1. To thaw the frozen raspberries, simply set the package on the counter about an hour before you want to bake the bars.
2. If you prefer to use fresh raspberries in place of the frozen ones, you’ll need 2 ½ cups total. Gently mash 2 cups of the berries, then stir in the remaining ½ cup before proceeding with the filling.
3. Leftover bars can be stored in the refrigerator for up to 5 days.
4. You can use fresh raspberries in place of frozen if you prefer. You’ll need 2 ½ cups of fresh raspberries. To make the filling, add 2 cups of the raspberries to a bowl and gently mash them. Stir in the remaining ½ cup of berries along with the other filling ingredients before proceeding with the recipe.
5. You can use an equal amount of all-purpose flour in place of the almond flour if needed.
6. You can use an equal amount of dairy-free butter to make these bars dairy-free.
7. Yes, you can use an 8-inch square pan instead of a 9-inch one. Since the pan is a bit smaller, the bars will be thicker and will most likely require an extra 5 or 10 minutes of baking time.
8. To keep the parchment paper secure while baking, you can use a binder clip on each side of the pan (see photos).
9. In order to allow enough time for the raspberries to thaw, place the bag on the counter at room temperature about an hour before you’d like to bake the bars. Or, you can place it in the refrigerator to thaw overnight.
10. The cooling process is vital to the final texture of the bars, so don’t skip it! The raspberry layer will thicken as the bars cool. To hasten the cooling process, place the pan in the refrigerator.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 82mgCarbohydrates: 34gFiber: 3gSugar: 17gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Crumble Bars appeared first on A Classic Twist.