Category: Desserts


Dec
2024

Applesauce Raisin Bars

categories: Bar Cookies, Desserts
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Applesauce Raisin Bars are delicious (and easy to make), with chunky applesauce, raisins, cinnamon, nutmeg, cloves and walnuts (makes 24).
Applesauce Raisin Bars are delicious (and easy to make), with chunky applesauce, raisins, cinnamon, nutmeg, cloves and walnuts (makes 24).

Today I want to share a recipe I found many years ago for applesauce raisin bars, and made several changes to suit our taste!

What I enjoy about these delicious dessert (or snack) bars, besides the taste, is they are not overly sweet! I am publishing this post at Christmas time where it seems like everything baked is all about sweet treats and lots of chocolate! 

These dessert or snack bars can hold their own against many other super sweet cookie bars, so I hope you will give them a try!

The recipe is incredibly EASY and hardly takes any time to make! Stir the batter, spread in a pan and bake! How’s THAT for easy? They package well, so they can also be given as a food gift this time of year. YUM! Here’s how to make applesauce raisin bars.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter – It’s EASY!

The first thing you’ll need to do is preheat your oven to 350°F., because the batter for these bars is incredibly quick and easy to make!

To make the batter for the applesauce raisin bars, measure all the ingredients (except for the powdered sugar) into a large mixing bowl.

TIP: I like to use chunky homemade applesauce for my bars because I like the “small chunks” of apples, but regular “smooth” applesauce can also be used for this recipe.

Stir well until all the ingredients are thoroughly combined. This batter is very thick, so keep on stirring until all of it is fully incorporated.

Spread The Batter In The Baking Pan

Lightly spray a 13″ x 9″ baking pan (with rimmed edges) with non-stick baking spray. Place the batter into the pan in large dollops all over the bottom.

Use the back of the spoon to press the batter firmly down into the pan, completely filling it from edge to edge and into every corner.

Now it’s time to bake the applesauce raisin bars. You can see how simple these dessert bars are to make, right?

Time To Bake The Bars

Place the baking sheet on a middle rack in your preheated oven. Bake the applesauce raisin bars at 350°F. for 25-28 minutes (mine usually are done at 25 minutes, so please check them at that point).

To check for doneness, insert a toothpick into the center of the bars. If it comes out clean (free of batter), the bars are finished baking. Remove the pan from the oven and transfer it to a wire rack to cool.

After the bars have cooled for about 10 minutes, slice them evenly into 24 pieces (still in the pan). Once the bars have cooled completely, they can be served “as is” or lightly dusted with powdered sugar (see below).

Serve And Enjoy The Apple Raisin Bars

My favorite way to serve applesauce raisin bars is to lightly sift powdered sugar over the top! This adds a small bit of sweetness and adds a nice touch of added “color” for serving.

Serve at room temperature and enjoy these delicious dessert bars. I enjoy the fact that they are not overly sweet, but have the warm flavors of Fall spices like cinnamon, nutmeg and cloves.

They also have the crunch of the walnuts, and chewy raisins and apple pieces, which round these bars out very well! I really think you will enjoy them, either as a snack, dessert, OR to give as a thoughtful “foodie” gift to a loved one. 

I truly hope you enjoy making and eating these yummy applesauce raisin bars, and trust you will enjoy them as much as I do.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious bar cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Applesauce Raisin Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Applesauce Raisin Bars are delicious (and easy to make), with chunky applesauce, raisins, cinnamon, nutmeg, cloves and walnuts (makes 24).

Category: Dessert, Snack
Cuisine: All Cuisines
Keyword: applesauce raisin bars
Servings: 24 bars
Calories Per Serving: 159 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups sifted all purpose flour
  • 1 cup chunky applesauce can substitute regular
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 cup granulated sugar
  • ½ cup butter =8 Tbl.- melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1¾ teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
For Topping (optional, but good): Sifted powdered sugar to top applesauce raisin bars for serving (approx. 1/4 cup).
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Lightly spray a 9" x 13" baking pan (with edges) with non-stick baking spray.

    2. Measure all ingredients (except powdered sugar) into a large mixing bowl. Stir well until ingredients are fully combined (batter is very thick.).

    3. Place batter by large spoonfuls into the pan. Use the back of the spoon to press the batter firmly down into the pan, completely filling it from edge to edge and into every corner.

    4. Place the baking sheet on a middle rack in oven. Bake at 350°F. for 25-28 minutes (mine usually are done at 25 minutes, so check them at that point). To check for doneness, insert a toothpick into the center. If it comes out clean (free of batter), bars are done. Remove pan from oven; transfer it to a wire rack to cool.

    5. After the bars have cooled for about 10 minutes, slice them evenly into 24 pieces (still in the pan). Let cool completely, then serve as is OR sift powdered sugar over the top of the bars (optional) and then serve. Enjoy!

    Nutrition Facts
    Applesauce Raisin Bars
    Amount Per Serving (1 g)
    Calories 159 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Trans Fat 0.2g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 1g
    Cholesterol 10mg3%
    Sodium 103mg4%
    Potassium 93mg3%
    Carbohydrates 23g8%
    Fiber 1g4%
    Sugar 9g10%
    Protein 2g4%
    Vitamin A 123IU2%
    Vitamin C 0.5mg1%
    Calcium 11mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Applesauce Raisin Bars are delicious (and easy to make), with chunky applesauce, raisins, cinnamon, nutmeg, cloves and walnuts (makes 24).


    Oct
    2024

    Chocolate Dipped Fall Pretzels

    categories: Appetizers, Chocolate, Desserts, Holidays!
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    Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

    It’s Fall (hooray!), and today I want to share a simple way to make chocolate dipped Fall pretzels! These delicious, colorful snacks are perfect for the Fall season, snacks for football games, harvest parties, etc.

    You will need a bag of mini pretzel twists (only used 60 pretzels), bags of colored chocolate candy wafers, decorative sprinkles… and a tiny bit of patience, because each pretzel is hand-dipped! They’re not hard to make at all- they just take a small amount of your time (about 30 minutes).

    If you have a little extra time to make these, go for it! Put on some great music in the background, and have fun making these festive Fall treats! They’re delicious! Here’s how to make chocolate dipped Fall pretzels.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Melt The Chocolate Candy Wafers

    I used vanilla flavored chocolate “candy wafers” for this batch of chocolate dipped Fall pretzels. The colors I bought were yellow, orange and white. Most craft store carry these and you can also buy them online, if desired.

    I bought three 12 oz. bags ($2.57 each) at Hobby Lobby, but only used ½ of the bag of yellow, ½ of the bag of orange, and ¼ of the bag of white wafers to make 60 dipped pretzels.

    Two white bowls with yellow and orange melting candy wafers in them.

    Place each color of wafers in a separate microwave-safe bowl. Working with only one color at a time, place the bowl in the microwave and heat for 30 seconds at half-power (50-60%).

    Remove, and “stir” the wafers, then repeat. *At first you may not notice any change*. Continue to heat in 30 second increments, then stir. Gradually the wafers will begin to melt (you have to stir them each time!).

    IMPORTANT: Microwaving them on too high of a heat level may burn them, so it’s important to take your time with them. When ready for dipping, the chocolate should be smooth and free of any lumps.

    After a quick microwave, the wafers are stirred, then re-heated in microwave.Melted wafers are smooth and lump-free, and ready for dipping pretzels.

    Dip The Pretzels Then Add Sprinkles

    Now it’s time to dip the pretzels (one at a time) in the melted chocolate, covering all sides. Let excess chocolate drip back into the bowl. You can do a small “touch up” with tiny bit of chocolate to cover where you held (or lifted) the pretzel during dipping (once it’s placed on parchment paper).

    TIP: I’ve found it helpful to use a chopstick to poke through the holes in the pretzels to let the excess chocolate drip back into the bowl. If the chocolate thickens and begins hardening while dipping, pop it back in the microwave for a quick reheat, stir, and continue.

    After dipping a pretzel, place it on a large sheet of parchment paper. Immediately add decorative sprinkles to the “wet” chocolate before it hardens (fairly quickly). 

    Do this for each pretzel. Dip.. sprinkle…then repeat with the next pretzel. Use one hand for dipping, and your other clean hand to add the sprinkles!

    Pretzels are dipped, one at a time, to cover with colored chocolate.Pretzels are garnished with sprinkles, once dipped in colored chocolate.

    Move On To The Next Color

    Once a batch of one color is completed, repeat the process with another color. Melt chocolate, dip pretzels, add sprinkles and let them sit. Continue until you have used all your colors and as many pretzels as you want (I didn’t even use HALF a bag of pretzels for this amount).

    For this “recipe” I used vanilla flavored candy wafers in white, yellow and orange, but most craft stores (or online) sell a variety of colors (and flavors) to choose from.

    A pretzel is being dipped in yellow melted chocolate candy wafers.Chocolate dipped Fall pretzels drying on parchment paper.

    When all the pretzels have been dipped, let them sit for about 15 minutes to let the chocolate coating harden, then pull them off the parchment paper, and mix the colored pretzels together.

    TIP: Be sure to verify the chocolate has hardened completely before removing and combining the pretzels.

    A close up photo of orange colored Fall pretzels.Chocolate dipped Fall pretzels are combined on a wire rack.

    Serve The Chocolate Dipped Fall Pretzels

    Once the chocolate coating has completely hardened, the pretzels can be served! Place them on a decorative platter, and stack the pretzels, combining the various colors.

    You can also mix them and place the chocolate dipped Fall pretzels in a cellophane bag, and tie it with a pretty Fall ribbon. This makes a cute snacking gift for a friend or family members.

    A gift bag full of colorful chocolate covered pretzels can also be a cute little seasonal hostess gift! The possibilities are endless, especially if you experiment with various colors and sprinkles for other seasons!

    The chocolate dipped Fall pretzels are served on a Fall-inspired platter.The pretzels, decorated with colored chocolate and sprinkles are served.

    I hope you have the opportunity to make these chocolate dipped Fall pretzels! Yes, they do take a little bit of hands-on time to make, but they are such a yummy, fun snack for the Fall season!

    It took about 30 minutes for me to make 60 chocolate covered pretzels, but I think they are delicious, so cute… and well worth my time!

    I couldn’t find any Fall-themed decorative sprinkles in 3 different stores I visited (sigh), so I learned how to make my own (black, orange and white), and used them for this recipe. It’s easier than I thought, and I’ll post the recipe for how to make them as soon as possible.

    Thank you for stopping by, and i invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

    Looking for More SNACK Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fun and delicious snacks to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Chocolate Dipped Fall Pretzels
    Prep Time
    30 mins
    Cook Time
    0 mins
    Total Time
    30 mins
     

    Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

    Category: Appetizer/Snack, Desssert
    Cuisine: All Cuisines
    Keyword: chocolate dipped Fall pretzels
    Servings: 12 (about 5 per serving)
    Calories Per Serving: 336 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 60 Pretzel Mini Twists
    • 15 ounces chocolate candy wafers =total amount used (yellow/orange/white)
    • ⅓ cup decorative sprinkles
    US Customary - Metric
    Instructions

    1. Place each color of wafers in a separate microwave-safe bowl. Working with one color at a time, place bowl in microwave; heat 30 seconds at half-power (50-60%). Remove, and "stir" wafers, then repeat. At first you may not notice any melting. Continue to heat in 30 second increments, stirring after each time. When ready for dipping, chocolate should be smooth and lump-free. IMPORTANT: Microwaving at too high of a heat level may burn them, so it's important to take your time and trust the process.

    2. Dip pretzels (one at a time) in melted chocolate, covering completely. Let excess chocolate drip into bowl. TIP: Use a chopstick to poke through holes in the pretzels so excess chocolate drips back into bowl. If chocolate begins hardening while dipping, pop it back in the microwave for a quick reheat; stir, and continue.

    3. After dipping a pretzel, place it on parchment paper. "Touch up" pretzel (if needed) with chocolate to cover where you held it during dipping. Immediately add sprinkles to the "wet" chocolate before it hardens. Use one hand for dipping, and your other hand to add sprinkles! Once a batch of one color is completed, repeat process with other colors.

    4. Let dipped pretzels rest 15-20 minutes to let chocolate harden, then pull them off the parchment paper, and mix pretzels together. TIP: Make sure chocolate has hardened completely before removing/ combining pretzels. Store leftover pretzels in an airtight container. Enjoy!

    Recipe Notes

    NOTES: The amount or pretzels and candy wafers is used as a baseline only. I only made 60 dipped pretzels, using a PARTIAL amount of the candy wafers from each bag.

    Nutrition Facts
    Chocolate Dipped Fall Pretzels
    Amount Per Serving (5 pretzels)
    Calories 336 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 10g63%
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 0.2g
    Sodium 382mg17%
    Potassium 67mg2%
    Carbohydrates 54g18%
    Fiber 1g4%
    Sugar 30g33%
    Protein 3g6%
    Vitamin C 1mg1%
    Calcium 8mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!


    Sep
    2024

    Pumpkin Spice Oatmeal Cookies

    categories: Cookies, Desserts
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    Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you’ll enjoy any time! Recipe makes 2½ dozen YUMMY treats!Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you'll enjoy any time! Recipe makes 2½ dozen YUMMY treats!

    If you’re looking for a delicious cookie recipe that is perfect for Fall (or any time), may I suggest this one for Pumpkin Spice Oatmeal Cookies?

    I discovered the recipe several years ago in a fitness app I was using at the time, and ended up really enjoying the flavor of these soft pumpkin oatmeal cookies. They’re really tasty!

    The recipe is very easy to make… mix dry ingredients, mix wet ingredients, combine the two, then add raisins and nuts. Stir, drop cookie dough onto baking sheets and bake. That’s it! Here’s how to make them.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Cookie Dough

    Before beginning, preheat your oven to 350°F and lightly grease or spray a baking sheet (or sheets). The cookie dough hardly takes any time to make, so you will want the oven at temperature and ready to go!

    To make the cookie dough, place oats (old-fashioned), flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Whisk these dry ingredients together until fully combined. TIP: If you don’t have pumpkin pie spice mix, use my homemade version… it’s fantastic! The link to my recipe is HERE.

    In a SEPARATE bowl, combine canned pumpkin puree, granulated sugar, an egg, vegetable oil and vanilla extract until they are fully mixed together.

    Oats, flour, pumpkin spice, baking soda, salt and baking powder are combined.

    Oil, vanilla, sugar, egg, and pumpkin puree are combined in separate bowl.

    Add the wet ingredients (pumpkin mixture) to the dry ingredients (flour mixture), and stir until they have been combined.

    Stir raisins and chopped pecans (or walnuts) into the dough for the pumpkin spice oatmeal cookies until they are fully incorporated into the batter.

    Pumpkin mixture is added to flour/oat mixture, and stirred until combined.Raisins and chopped pecans (or walnuts) are stirred into cookie batter.

    Time To Bake The Pumpkin Spice Oatmeal Cookies!

    Drop the dough by Tablespoonfuls onto the prepared baking sheet(s), leaving about 2″ between each cookie. You should have enough batter to make approximately 2½ dozen pumpkin spice oatmeal cookies in total. Slightly flatten each cookie using the back of a spoon.

    Cookie dough is dropped onto baking sheets, then dough is slightly flattened.

    Bake the cookies at 350°F. for between 11-14 minutes. When done, the cookies should be set in the middle and around the edges.

    Let the cookies cool for a minute on the baking sheet before carefully transferring them with a spatula to a wire rack to finish cooling. These cookies will stay soft! 

    After baking, the cookies cool slightly on the baking sheet.

    Serve The Pumpkin Spice Oatmeal Cookies

    Once the cookies have cooled completely, they are ready to be served! Stack ’em up on a platter, then serve and enjoy them! They have wonderful pumpkin flavor, and I really think you’re going to like these simple cookies.

    An orange platter of pumpkin spice oatmeal cookies, ready to be eaten.A close up photo of one of the pumpkin spice oatmeal cookies.

    As I mentioned before, the cookies will remain soft, but will still be sturdy enough enough to hold easily. Store any leftovers in an airtight container.

    Pumpkin Spice Oatmeal Cookies also freeze very well, if wrapped tightly and stored in an airtight container. Simply thaw the cookies before eating them later!

    Holding one of the cookies, after taking a bite.

    I hope you have the chance to make these yummy cookies for yourself or those you love, and am confident you’ll like them.

    Thanks so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

    Looking For More PUMPKIN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes featuring pumpkin you may enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Recipe adapted from: the app My Fitness Pal

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    Pumpkin Spice Oatmeal Cookies
    Prep Time
    10 mins
    Cook Time
    13 mins
    Total Time
    23 mins
     

    Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you'll enjoy any time! Recipe makes 2½ dozen YUMMY treats!

    Category: Dessert
    Cuisine: American
    Keyword: pumpkin spice oatmeal cookies
    Servings: 30 cookies (approx.)
    Calories Per Serving: 92 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups old-fashioned oats
    • ¾ cup all purpose flour
    • 1¾ teaspoons pumpkin pie spice mix
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 1¼ cups canned pumpkin puree (NOT pumpkin pie mix) = approx. 2/3 can
    • ⅔ cup granulated sugar
    • ¼ cup vegetable oil
    • 1 large egg
    • 2 teaspoons vanilla extract
    • ½ cup raisins
    • ½ cup chopped pecans (or walnuts)
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F and lightly grease or spray a baking sheet (or sheets).

    2. Whisk oats, flour, pumpkin pie spice, baking soda, salt and baking powder in a large bowl until combined.

    3. In a separate bowl, combine pumpkin puree, granulated sugar, an egg, vegetable oil and vanilla extract until they're fully mixed together.

    4. Add pumpkin mixture to the flour/oats mixture; stir to combine. Add raisins and chopped pecans (or walnuts). Stir until they're fully incorporated into the batter.

    5. Drop dough by Tablespoonfuls onto prepared baking sheet(s), leaving 2" between each cookie. You should have enough batter to make approx. 2½ dozen cookies. Slightly flatten each cookie using the back of a spoon.

    6. Bake cookies at 350°F. for 11-14 minutes. When done, cookies should be set in the middle and around the edges. Let cookies cool a minute on baking sheet(s) before transferring them to a wire rack to finish cooling. Cool completely, then serve and enjoy!

    Nutrition Facts
    Pumpkin Spice Oatmeal Cookies
    Amount Per Serving (1 cookie)
    Calories 92 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 1g
    Cholesterol 6mg2%
    Sodium 61mg3%
    Potassium 83mg2%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 5g6%
    Protein 2g4%
    Vitamin A 1598IU32%
    Vitamin C 1mg1%
    Calcium 13mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you'll enjoy any time! Recipe makes 2½ dozen YUMMY treats!


    Sep
    2024

    Chocolate Chip Granola Bars

    categories: Bar Cookies, Breakfast, Desserts
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    Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!
    Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!

    Today I want to share a fantastic recipe for chocolate chip granola bars that we LOVE! These granola bars taste amazing AND they freeze well, so you can keep them around, even if you have a very small family!

    Since the recipe as written yields 16 granola bars, it makes it convenient to have them around for lunch boxes, or a quick snack. Making them from scratch (with common ingredients) is actually quite simple!

    I’m sure you are going to love these yummy granola bars! Here’s how to make 16 delicious Chocolate Chip Granola Bars from scratch!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Granola Bar Dough

    Place soft butter, granulated sugar and brown sugar in a large bowl. Use electric beaters to cream and fully mix these ingredients together.

    Add an egg, corn syrup (or honey), and vanilla extract to the mixture, and continue to beat, until they’re fully combined.

    Butter, brown sugar and granulated sugar are beaten with a mixer.Egg, vanilla and corn syrup (or honey) are mixed into the dough.

    Add the “Dry Ingredients”

    In a separate bowl, combine all purpose flour, ground cinnamon, baking soda and salt. Add these “dry” ingredients, A LITTLE AT A TIME to the butter/egg mixture, beating well after each addition. The dough will be very thick.

    Flour, cinnamon, baking soda and salt are combined, then added to the dough.

    Add chocolate chips, old fashioned oats, and finely crushed graham crackers to the dough. STIR these ingredients into the dough, until they have been completely incorporated.

    NOTE: I use a combination of ½ cup miniature semi-sweet chocolate chips and ½ cup regular sized milk chocolate chips, but you can use whatever variety you have (for a total of 1 cup chocolate chips).

    Graham cracker crumbs, chocolate chips and oats are stirred into the dough.The dough for chocolate chip granola bars is ready for the baking pan.Prepare The Dough For Baking

    Prepare a 13″ x 9″ baking pan. Spray a small amount of non-stick spray on the bottom of the pan (to help hold the paper in place), then place a (larger than the pan) piece of parchment paper on top.

    TIP: You want the side edges of the paper long enough so you can hold onto them to lift the granola bars easily out of the pan after baking!

    Spray the parchment paper lightly on the bottom and sides with non-stick spray. If you have them, I suggest using “chip clips” to hold the parchment paper in place while adding the thick dough (it helps!)

    Baking pan is covered with lightly sprayed parchment paper.Add The Dough

    Spoon all the dough into the prepared baking pan. Spray or grease your fingers lightly, then firmly press down on the dough and begin distributing it throughout the entire pan.

    Keep packing the dough firmly down until it is FULLY covering the bottom of the pan into all four corners. If using, remove the “chip clips” now. 

    Dough for the granola bars is added to the parchment paper-lined pan.Dough is pressed down into the pan until bottom of pan is covered.

    Time To Bake

    Bake the chocolate chip granola bars in a preheated oven at 350°F for 20-25 minutes. When done, the edges of the bars should be crisp, and the entire pan of bars should be nicely browned on top.

    Transfer the pan to a wire rack, and let the bars cool (still in the pan) for 10 minutes (they will firm up as they “cool”).

    Using the overhanging edges of parchment paper, carefully lift the entire pan of granola bars up and out of the baking pan. Place the granola bars (still on the paper) back on the wire rack, and let them cool to room temperature before slicing.

    Baked granola bar dough cools on parchment paper on a wire rack.

    Slice The Chocolate Chip Granola Bars

    When the bars are at room temperature, they can be sliced into their familiar rectangular shape. First cut the bars in half (top to bottom) using a very sharp knife OR a pizza cutter (my favorite!) You will have 2 halves.

    Now slice the bars in half going the opposite direction (side to side). You should now have 4 sections at this point! Slice each section in half (from top to bottom, as shown below in 2nd photo). You should now have 8 rectangles.

    The final step is to slice each cut all 8 pieces in half (top to bottom), which will leave you with 16 rectangular chocolate chip granola bars (in 3rd photo below). HOORAY… YOU DID IT!

    Baked granola bars are cut in half using a pizza cutter.The dough is then sliced into 8 pieces.Chocolate chip granola bars are cut into 16 rectangles before serving.

    Serve The Chocolate Chip Granola Bars

    Now you can enjoy these absolutely scrumptious chocolate chip granola bars! They are slightly crisp on the outside edge, but chewy on the inside.

    Wrap all the remaining granola bars individually in plastic wrap, to preserve their freshness. We set them out on a plate once wrapped, and they stay fresh for days. They’re also perfect to add to a lunch box for the kids or take in the car (to munch on while driving to work)!

    These chocolate chip granola bars also freeze VERY WELL. After wrapping them individually, place them in a large re-sealable freezer bag or container and freeze. When ready to use them later, simply thaw, unwrap and enjoy!

    A hand holding a chocolate chip granola bar, with 3 in the background.A white plate holding plastic-wrapped chocolate chip granola bars.

    I really hope you have the chance to make these chocolate chip granola bars! We absolutely LOVE them, and trust you and those you love will, too!

    Thanks for stopping by my website today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

    Looking For More “Bar Cookie” Style Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy bar cookie recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, page 290, published by T & L Group in 2004

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Chocolate Chip Granola Bars
    Prep Time
    15 mins
    Cook Time
    22 mins
    Total Time
    37 mins
     

    Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!

    Category: Dessert, Snack
    Cuisine: All Cuisines
    Keyword: chocolate chip granola bars
    Servings: 16 bars
    Calories Per Serving: 285 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ¾ cup brown sugar dark or light
    • ½ cup granulated sugar
    • ½ cup butter , soft
    • 2 Tablespoons honey or light corn syrup
    • ½ teaspoon vanilla extract
    • 1 large egg
    • 1 cup all purpose flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1½ cups old fashioned oats uncooked
    • 1¼ cups finely crushed graham crackers approx. 4-5 rectangular graham crackers
    • ½ cup mini semi-sweet chocolate chips
    • ½ cup milk chocolate chips
    US Customary - Metric
    Instructions

    1. Preheat oven to 350℉. Lightly spray a 13" x 9" baking pan, then place parchment paper on top. TIP: Paper should be long enough to hang over the sides of the pan, so you can lift granola bars easily out, after baking! Spray the parchment paper on bottom/sides with non-stick spray. *If you have them, use "chip clips" to hold parchment paper in place while adding dough.

    2. Cream butter, granulated and brown sugars in a large bowl, using electric mixer. Add egg, corn syrup (or honey), and vanilla. Beat well, until fully combined.

    3. In separate bowl, combine flour, cinnamon, baking soda and salt. Add them (a little at a time) to butter/egg mixture, beating well after each addition. STIR chocolate chips, oats, and graham cracker crumbs into the dough, until combined.

    4. Add dough to prepared pan. Spray/grease fingers lightly, then firmly press down on the dough. Keep packing dough down firmly until bottom of the pan and all corners are covered. *Remove "chip clips", if using.*

    5. Bake at 350°F for 20-25 minutes. When done, edges should be crisp, and bars nicely browned on top. Transfer pan to a wire rack; let bars cool (in pan) for 10 minutes. Using parchment paper edges, carefully lift granola bars out of the pan. Place granola bars (still on the paper) on wire rack; cool to room temperature (they'll firm up more as they "cool").

    6. Cut bars in half (top to bottom) using sharp knife OR pizza cutter. You should have 2 halves. Now slice the bars in half going the opposite direction (side to side). You should now have 4 sections. Slice each section in half (top to bottom). You should now have 8 rectangles. Slice all 8 pieces in half (top to bottom). You should have 16 granola bars. Serve and enjoy.

    7. *Wrap each bar individually in plastic wrap to keep fresh and chewy. If freezing, place wrapped bars in airtight freezer bag or container.

    Recipe Notes

    NOTE: If you only have one type of chocolate chips, use that! Make sure you use 1 cup total. The caloric calculation was made using the ingredients listed.

    Nutrition Facts
    Chocolate Chip Granola Bars
    Amount Per Serving (1 granola bar)
    Calories 285 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 6g38%
    Trans Fat 0.3g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 28mg9%
    Sodium 175mg8%
    Potassium 112mg3%
    Carbohydrates 43g14%
    Fiber 2g8%
    Sugar 26g29%
    Protein 4g8%
    Vitamin A 211IU4%
    Vitamin C 0.1mg0%
    Calcium 35mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!

     


    Aug
    2024

    Simple Sugar Cookies

    categories: Cookies, Desserts
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    Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.
    Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.

    I don’t know about you, but I still enjoy good ol’ simple sugar cookies. My mom used to make them when I was growing up, so they bring back great memories of my childhood.

    Sugar cookies may sound rather plain and boring to some people, but I think they have great flavor, especially when they’re not overly sweet. I love to gobble them up OR lightly dip them in a mug of hot coffee (like you would a doughnut). That may sound weird, but trust me, they’re really good that way!

    This classic recipe is simple and straightforward, and will yield 3 dozen cookies, perfect for a quick snack or lunchbox treat.

    I’ve had this handwritten recipe in an old recipe box for many years and don’t have a clue who the original author was or who I got it from. Oh well. Here’s how to make simple sugar cookies, and I hope you enjoy them.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Cookie Dough

    Using an electric mixer, beat together vegetable shortening, granulated sugar and brown sugar for a few minutes until creamy and well-combined.

    Add vanilla extract and one egg to the mixture, and beat again, until fully incorporated into the dough batter. 

    Granulated sugar, vegetable shortening and brown sugar are beaten in bowl.Vanilla and an egg are mixed into the cookie dough "batter".

    Stir in the remaining ingredients (all purpose flour, baking soda and salt), until they are fully combined. The dough for the simple sugar cookies will be compact, yet slightly “crumbly”.

    Flour, baking soda and salt are stirred into the cookie dough batter.Dough for the sugar cookies is compact, yet slightly "crumbly".

    Time For The Sugar Topping

    Now it’s time to give the cookies their trademark sugar topping. First, pour additional granulated sugar onto a flat plate, and grab a flat-bottomed glass from your cupboard (you can use colored sugar, if desired). Set them aside while you shape the cookie dough balls.

    Begin forming the dough into balls. Pinch off a small piece of dough, and roll it between the palms of your hands until it is a round ball, 1″ wide. Continue until you have 36 dough balls of equal size.

    This dough is very forgiving, so if you need to make the balls smaller in order to make 36 cookies, just pinch some dough off, then re-roll, as needed!

    Place the cookie dough balls about 2″ apart on ungreased cookie sheets. Now add the sugar topping. Lightly moisten the bottom of the glass and dip it into the sugar on the plate. Lightly press the sugar onto each cookie, pressing the glass down slightly so the sugar attaches to the cookie and the dough ball flattens slightly.

    NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar. 

    Bottom of a glass is moistened then dipped in sugar.Sugar-coated bottom of a glass is pressed onto cookie dough balls to flatten.

    Bake The Cookies

    Bake the simple sugar cookies at 350°F for 7-10 minutes. Oven temps can vary quite a bit, so I suggest checking them beginning at the 7 minute mark.

    When done, the cookies should be slightly brown around the bottom edges and light golden brown on top. You can see in the second photo below what colored sugar looks like, should you decide to do that for a colorful topping.

    Baked simple sugar cookies are golden brown around the bottom edges.Clue-colored sugar is used to decorate some of the cookies.

    Let the simple sugar cookies cool for two minutes on the baking sheet, then transfer them onto a wire rack to finish cooling. As they cool, the cookies will continue to get firm.

    Simple sugar cookies, cooling on a wire rack after baking.

    Time To Enjoy Some Simple Sugar Cookies!

    Once the cookies have completely cooled, they are ready to be served and enjoyed! Grab a couple of these yummy cookies and dig in!

    These cookies also freeze very well, if they’re wrapped and stored in an airtight container. When you’re ready to enjoy them once again, simply thaw and serve.

    Lots of sugar cookies, cooled, and ready to be gobbled up.The inside of one of the simple sugar cookies, after a big bite is taken.

    I hope you enjoy making (and eating) these old-fashioned, simple sugar cookies, and trust you’ll like them as much as we do.

    Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

    Looking For More COOKIE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes you can check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Simple Sugar Cookies
    Prep Time
    20 mins
    Cook Time
    8 mins
    Total Time
    28 mins
     

    Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.

    Category: Dessert, Snack
    Cuisine: All Cuisines
    Keyword: simple sugar cookies
    Servings: 36 cookies
    Calories Per Serving: 100 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup vegetable shortening
    • ½ cup granulated sugar
    • ½ cup brown sugar light or dark
    • 1 teaspoon vanilla extract
    • 1 large egg
    • 2 cups all purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    ADDITIONAL GRANULATED SUGAR FOR TOPPING COOKIES (amount may vary)
      US Customary - Metric
      Instructions

      1. Preheat oven to 350℉.

      2. Using an electric mixer, beat vegetable shortening, granulated sugar and brown sugar for 2-3 minutes until creamy/well-combined. Add vanilla and egg; beat until incorporated.

      3. Stir in flour, baking soda and salt until combined. Cookie dough will be compact, yet slightly "crumbly".

      4. Pour additional granulated sugar (start with ¼ cup) onto a flat plate, and get a flat-bottomed glass . Set them aside while you shape the cookie dough balls.

      5. Begin forming dough into balls. Pinch off a small piece of dough; roll it between your hands until it is a round ball, 1" wide. Continue until you have 36 dough balls of equal size. Dough is very forgiving, so if you need to make the balls smaller in order to get 36 cookies, pinch some dough off a ball, then re-roll, as needed!

      6. Place dough balls 2" apart on ungreased cookie sheets. For sugar topping, lightly moisten bottom of the glass with water, then dip it into the sugar on the plate. Lightly press sugar onto each cookie, pressing glass down slightly so sugar attaches to the cookie and the dough ball flattens slightly. NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar. 

      7. Bake at 350°F for 7-9 minutes. Oven temps can vary, so check them beginning at the 7 minute mark. When done, the cookies should be slightly brown around the bottom edges and light golden brown on top.

      8. Let cookies cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely, then serve and enjoy!

      Recipe Notes

      NOTE: Sugar used to top the cookies is not added to the caloric calculation, as this amount may vary per user.

      Nutrition Facts
      Simple Sugar Cookies
      Amount Per Serving (1 cookie)
      Calories 100 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 1g6%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 2g
      Cholesterol 5mg2%
      Sodium 51mg2%
      Potassium 14mg0%
      Carbohydrates 11g4%
      Fiber 0.2g1%
      Sugar 6g7%
      Protein 1g2%
      Vitamin A 8IU0%
      Calcium 4mg0%
      Iron 0.4mg2%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.


      Jul
      2024

      Easy Homemade Chocolate Syrup

      categories: Beverages, Desserts, Sauces and Dressings, Tip Of The Day
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      Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use it for chocolate milk, desserts, etc.
      Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

      Did you know it is really EASY to make your own chocolate syrup at home with only a few ingredients that you probably already have in your kitchen?

      That’s right! This recipe for easy homemade chocolate syrup can be made in about 5 minutes or less, and it truly is simple to prepare. Save a trip to the grocery store (and a little bit more of your own money) by making it yourself.

      I’ve made this syrup many times over the years, and decided to finally share the simple recipe on my blog. I scribbled the recipe down at least 15 years ago on a little piece of paper, but never noted the original source, so I can’t give credit where credit is due.

      Here’s how to make delicious easy homemade chocolate syrup. I think you’re going to like it!

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      What Ingredients Do I Need To Make This?

      The ingredient list for the homemade chocolate syrup is quite simple. You will need granulated sugar, cocoa powder, vanilla extract and boiling water. That’s it!

      Cocoa powder, vanilla, sugar (and water) are the ingredients for chocolate syrup.

      Let’s Make Chocolate Syrup!

      Measure 2 cups of sugar, 1/3 cup of cocoa powder, and 1 cup of boiling water in a medium-sized saucepan. Whisk or stir these ingredients well. The boiling water helps the ingredients blend together.

      Bring them to a boil on Medium-Low heat, and then once it’s boiling, continue to boil the syrup for 2 minutes, whisking often.

      Chocolate syrup ingredients are combined in a medium saucepan.A whisk is used to combine the homemade chocolate syrup ingredients.

      IMPORTANT: Do not step away from the stove while the syrup is boiling! When the easy homemade chocolate syrup boils, it will rise in the saucepan (which is why you need to use a MEDIUM-sized saucepan versus a small pan).

      Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

      The chocolate syrup is boiled for two minutes, stirring constantly.As the syrup boils, it rises in the pan, so it is stirred constantly.

      After the homemade chocolate syrup has boiled for 2 minutes, remove the pan from the heat. Stir in 1/8 teaspoon of vanilla extract, and then set the pan aside to allow the syrup time to completely cool.

      You can see in the photo below how far up the sides of the pan the syrup rose while boiling. That is why you have to stay right there stirring while it is boiling (unless you want a boil-over and a big mess!).

      Chocolate syrup is removed from heat when done, and vanilla is added.

      Transfer The Syrup To An Airtight Container

      After the homemade chocolate syrup has completely cooled, it is time to transfer it to a bottle or other airtight container. The total amount of syrup should measure about 2 cups.

      The recipe for easy homemade chocolate syrup yield about 2 cups total.

      Use a funnel to pour the syrup into an airtight container. I use a leftover name-brand chocolate syrup bottle I saved a while ago for this very purpose! Label the container and store the chocolate syrup in the refrigerator.

      Chocolate syrup is poured into a re-used syrup container for storage.

      Enjoy Using The Easy Homemade Chocolate Syrup

      Easy homemade chocolate syrup can be used to make classic chocolate milk or hot chocolate. It can also be used as a dessert topping, by drizzling it over ice cream or other decadent desserts.

      I think you’ll be surprised how good it really is, and it’s very convenient to make it from the comfort of home using only a few common pantry ingredients!

      Making chocolate milk using the easy homemade chocolate syrup.The chocolate syrup can also be used to drizzle over a variety of desserts.

      I hope you have the opportunity to make this delicious chocolate syrup, and trust you’ll enjoy it, too! It’s a quick, easy and delicious alternative to store bought chocolate syrup!

      Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

      Looking For More DESSERT Sauce Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful dessert sauces you will enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      5 from 1 vote
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      Easy Homemade Chocolate Syrup
      Prep Time
      5 mins
      Total Time
      5 mins
       

      Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

      Category: Dessert Sauce
      Cuisine: All Cuisines
      Keyword: homemade chocolate syrup
      Servings: 32 Tablespoons (2 cups total)
      Calories Per Serving: 50 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups granulated sugar
      • ⅓ cup cocoa powder
      • 1 cup boiling water
      • ⅛ teaspoon vanilla extract
      US Customary - Metric
      Instructions

      1. Place sugar, cocoa powder, and boiling water in a Medium-sized saucepan. Whisk or stir ingredients well. Bring them to a boil on Medium-Low heat. Once boiling, continue to boil for 2 minutes, whisking often.

      2. IMPORTANT: Do not step away from the stove while the syrup is boiling! When the syrup boils, it will rise in the saucepan (this is why you need a MEDIUM-sized saucepan versus a small pan). Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

      3. After syrup has boiled for 2 minutes, remove the pan from the heat. Stir in vanilla, then set the pan aside to allow syrup time to cool completely.

      4. Once completely cooled, transfer syrup to a bottle or other airtight container. Store in refrigerator until ready to use. Enjoy!

      Nutrition Facts
      Easy Homemade Chocolate Syrup
      Amount Per Serving (1 Tablespoon)
      Calories 50 Calories from Fat 2
      % Daily Value*
      Fat 0.2g0%
      Saturated Fat 0.1g1%
      Polyunsaturated Fat 0.004g
      Monounsaturated Fat 0.04g
      Sodium 1mg0%
      Potassium 14mg0%
      Carbohydrates 13g4%
      Fiber 0.3g1%
      Sugar 12g13%
      Protein 0.2g0%
      Calcium 1mg0%
      Iron 0.1mg1%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

       


      Jul
      2024

      Classic Peanut Butter Cookies

      categories: Cookies, Desserts
      6 Shares
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      Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.
      Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

      When I was growing up, my Mom would often bake cookies for our family. Most of the time she made chocolate chip, oatmeal, and peanut butter cookies. They were family favorites, and I loved them all!

      It dawned on me recently that I’ve posted recipes for oatmeal raisin cookies, and Mom’s chocolate chip cookies, but never a recipe for good ol’ classic peanut butter cookies using my Mom’s old recipe.

      In the past I’ve posted a recipe for  Flourless, 3 Ingredient Peanut Butter Cookies to my blog but never added one for traditional, easy to make peanut butter cookies the way my Mom made them. So today is the day!

      Here’s how to make classic peanut butter cookies in under 30 minutes… they’re slightly crispy on the outside and soft on the inside, and they taste GREAT!

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Cookie Dough

      To make the cookie dough, place creamy peanut butter, vegetable shortening, brown sugar, milk and vanilla extract in a large mixing bowl. 

      Beat these ingredients together using an electric mixer (or a stand mixer) until they are fully combined and smooth in texture. Add one large egg to the dough, and beat well, until it has been fully incorporated.

      Peanut butter, shortening, brown sugar, milk and vanilla in mixing bowl.After mixing dough, an egg is beaten into the mixture in the bowl.

      In a separate bowl, stir together all purpose flour, salt and baking powder until combined. Add these dry ingredients to the cookie dough batter, a little at a time, mixing well after each addition.

      When fully combined, you will have peanut butter cookie dough. Ta Da! The dough will be fairly thick. Now you’re ready to shape the dough for the cookies!

      Flour, salt and baking powder are combined then added to cookie dough.

      Roll The Cookie Dough

      Use a spoon or a small dough scoop (as shown in the photo below) to place a small amount of dough onto your hand. Roll the dough between the palms of your hands until it becomes a smooth ball, about 1″ in size.

      If you make the dough balls 1″, you will end up with approximately 3 dozen cookies. This dough is very forgiving, so if necessary, pinch off some, or add more dough to adjust the size of the cookie dough balls and then re-roll.

      Place the balls of dough on ungreased cookie sheets, making sure they are spaced about 2″ apart from each other. This helps the cookies to not “smash into each other” while baking.

      Cookie dough is scooped out and rolled into a ball.Balls of peanut butter cookie dough on baking sheets 2" apart.

      Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

      A criss-cross pattern is formed on the cookies using the tines of a fork.Classic peanut butter cookies, ready to bake.

      Bake The Classic Peanut Butter Cookies

      Bake the classic peanut butter cookies at 375°F. for 7-8 minutes. When done, the cookies should be golden brown around the edges, and fairly soft in the middle (they will firm up more as they cool).

      Let the cookies cool (still on the baking sheet) for about 2 minutes, then carefully transfer them with a spatula from the cookie sheet onto a wire rack to finish cooling.

      The classic peanut butter cookies cool on a wire rack after baking.Golden brown peanut butter cookies cooling on a wire rack.

      Who Wants A Cookie?

      Once the classic peanut butter cookies have cooled completely, they are ready to be served and enjoyed! The outside is slightly crisp, and the cookies are nice and soft inside.

      Grab a glass of milk (or a mug of coffee or tea), sit back, and gobble up these absolutely delicious cookies! They are really tasty, and I am confident you’re going to like them.

      You can also freeze these cookies (to save some for another day) by wrapping them very well and storing them in the freezer in an airtight container. When you’re ready to gobble up more cookies, simply thaw them and go for it!

      A white plate filled with peanut butter cookies that are ready to be eaten.The insides of classic peanut butter cookies are soft and tender.

      I hope you have the opportunity to make these yummy cookies for yourself and for those you love. They really have great flavor, and truly are super easy to make!

      Thank you for taking time out of your busy day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

      Looking For More COOKIE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to check out, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: unknown

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
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      Classic Peanut Butter Cookies
      Prep Time
      12 mins
      Cook Time
      8 mins
      Total Time
      20 mins
       

      Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

      Category: Dessert
      Cuisine: American
      Keyword: classic peanut butter cookies
      Servings: 36 cookies (approx.)
      Calories Per Serving: 112 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ¾ cup creamy peanut butter (don't use all natural)
      • 1¼ cup dark brown sugar can substitute light brown sugar
      • ½ cup vegetable shortening
      • 3 Tablespoons milk
      • 1 Tablespoon vanilla extract
      • 1 large egg
      • 1¾ cups all purpose flour
      • ¾ teaspoon baking powder
      • ¾ teaspoon salt
      US Customary - Metric
      Instructions

      1. Preheat oven to 375℉.

      2. Place peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat together using an electric mixer (or stand mixer) until fully combined and smooth. Add egg; beat well, until fully incorporated into the batter.

      3. In separate bowl, combine flour, salt and baking powder. Add to the cookie dough batter, a little at a time, mixing well after each addition.

      4. Use a spoon or small cookie scoop to place small amount of dough onto your hand. Roll dough between the palms of your hands until it becomes a smooth ball, about 1" in size. The dough is very forgiving, so if necessary, pinch off more or add dough to adjust the size of the cookie dough balls and then re-roll.

      5. Place dough balls on ungreased cookie sheets, about 2" apart. Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

      6. Bake cookies at 375°F. for 7-8 minutes. Cookies should be golden brown around the edges, and fairly soft in the middle. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!

      Nutrition Facts
      Classic Peanut Butter Cookies
      Amount Per Serving (1 cookie)
      Calories 112 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 1g6%
      Trans Fat 0.4g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 3g
      Cholesterol 5mg2%
      Sodium 76mg3%
      Potassium 60mg2%
      Carbohydrates 13g4%
      Fiber 0.4g2%
      Sugar 8g9%
      Protein 2g4%
      Vitamin A 10IU0%
      Calcium 16mg2%
      Iron 0.5mg3%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.


      Jun
      2024

      Jumbo Chocolate Chip Cookies

      categories: Cookies, Desserts
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      Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!
      Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

      Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.

      We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.

      All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).

      Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Cookie Dough

      Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.

      This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!

      NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.

      Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.

      Butter, shortening and sugars are creamed together until light and fluffy.Eggs are beaten into the cookie batter, one at a time.

      Add The Dry Ingredients

      In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.

      TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!

      Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.

      Flour, oat and spices are combined in a bowl.Cookie dough is thick after dry ingredients have been added.

      Stir In The “Good Stuff”

      Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.

      Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!

      Chocolate chips and chopped pecans are stirred into the cookie dough.The dough for jumbo chocolate chip cookies is fully mixed.

      Shaping The Cookies

      Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.

      I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.

      These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.

      Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.

      Dough is placed on baking sheets using a ¼ cupful for each cookie.

      Bake The Jumbo Chocolate Chip Cookies

      Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.

      Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.

      Jumbo chocolate chip cookies are golden brown and cooling on wire rack.

      Enjoy The Jumbo Chocolate Chip Cookies!

      Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!

      Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.

      Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!

      A plate full of jumbo chocolate chip cookies, ready to be enjoyed.The insides of these cookies are full of chocolate chips and pecans.

      I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!

      Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

      Looking For More COOKIE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes to check out, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

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      Author's signature

      Original recipe source: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001  issue, page 64, by Reiman Publications

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Jumbo Chocolate Chip Cookies
      Prep Time
      14 mins
      Cook Time
      16 mins
      Total Time
      30 mins
       

      Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

      Category: Dessert
      Cuisine: American
      Keyword: jumbo chocolate chip cookies
      Servings: 36 cookies (about 36-40 total)
      Calories Per Serving: 333 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 cup vegetable shortening
      • ½ cup butter (softened) = 1 stick or 8 T.
      • 1⅓ cups granulated sugar
      • 1 cup packed brown sugar
      • 4 large eggs
      • 3 teaspoons vanilla extract
      • 1 teaspoon lemon juice
      • 3 cups all purpose flour
      • ½ cup quick cooking oats *See NOTE*
      • 2 teaspoons baking soda
      • 1½ teaspoons salt
      • 1 teaspoon ground cinnamon
      • 4 cups semi sweet chocolate chips
      • 2 cups chopped pecans *can substitute walnuts*
      US Customary - Metric
      Instructions

      1. Preheat oven to 350℉. Lightly spray or grease large cookie sheets.

      2. Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.

      3. Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.

      4. In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.

      5. Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.

      6. Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".

      7. Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!

      Recipe Notes

      **NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.

      Nutrition Facts
      Jumbo Chocolate Chip Cookies
      Amount Per Serving (1 cookie)
      Calories 333 Calories from Fat 189
      % Daily Value*
      Fat 21g32%
      Saturated Fat 8g50%
      Trans Fat 1g
      Polyunsaturated Fat 3g
      Monounsaturated Fat 8g
      Cholesterol 29mg10%
      Sodium 190mg8%
      Potassium 171mg5%
      Carbohydrates 34g11%
      Fiber 3g13%
      Sugar 21g23%
      Protein 4g8%
      Vitamin A 122IU2%
      Vitamin C 0.1mg0%
      Calcium 28mg3%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!


      May
      2024

      Strawberry Rhubarb Cobbler For Two

      categories: Cobblers and Crisps, Desserts
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      Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you’ll LOVE this decadent treat!
      Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

      I was so excited recently to return home after being out of state, and find that my 8 year old rhubarb plant had decided to grow again! It is in a very large pot, and for some reason, last year it just didn’t produce well.

      This year is a different story (go figure), so I grabbed a few stalks, and grinning from ear to ear, came into our house and made strawberry rhubarb cobbler for two later that afternoon.

      I read through some of the other cobbler recipes I have posted on my blog, then took the best ingredient ideas from 3 of them and came up with this recipe. 

      This delicious cobbler recipe is easy to make in two 4″ oven-safe ramekins, and my husband and I absolutely love it! Here’s how to make strawberry rhubarb cobbler for two.  

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare The Fruit Filling

      Cut fresh rhubarb into 1″ slices, then core and slice fresh strawberries into thirds (lengthwise). You will need 1 cup of each, measuring them after are they have been sliced.

      Place the sliced rhubarb and strawberries in a medium bowl. Add granulated sugar, fresh lemon juice, lemon zest, vanilla extract and a pinch of salt.

      Stir gently to combine these ingredients thoroughly, then set the bowl aside. See how easy it was to make the fruit filling for this cobbler?

      Fresh strawberries and rhubarb are cut into slices, then measured.Strawberries and rhubarb slices in a large bowl with sugar, lemon juice, etc.

      Make The Crumbly Topping For The Cobbler

      Now it’s time to make the topping for the cobbler. Combine all purpose flour, sugar, baking powder and salt in a medium bowl. 

      Once combined, cut a half stick of very cold butter into chunks and add it to the flour mixture. Use a pastry blender or two forks to cut the cold butter into the flour mixture.

      Continue until the butter is reduced to the size of peas and the mixture is crumbly. Add sour cream and stir it into the topping mixture until it has been fully incorporated.

      Cold butter chunks are cut into the dry ingredients for the cobbler topping.Sour cream is stirred into the crumbly cobbler topping until incorporated.

      Make The Strawberry Rhubarb Cobbler For Two

      Spray two 4″ oven-safe ramekins with non-stick baking spray (bottom and sides). Evenly divide the rhubarb strawberry mixture between the two dishes.

      Now you need to use that topping mixture to cover the fruit filling! To do this, use your hands and pinch the dough together into small “clumps of dough”.

      Place these small clumps of topping all over the surface of each cobbler to fully cover the fruit. Use all of the topping mixture! Sprinkle the top of each cobber with 1 teaspoon of granulated sugar.

      Strawberry Rhubarb Cobbler For Two in ramekins on foil, before baking.Each mini cobbler is sprinkled with granulated sugar before baking.

      The ramekins should now be filled with fruit, topped with the crumbly dough, and sprinkled with sugar. Now it’s time to bake the rhubarb strawberry cobbler for two!

      TIP: I strongly recommend placing aluminum foil under the ramekins to catch any fruit juices that may bubble up and out of them while baking! I turn up the edges of the foil, as well.

      Strawberry rhubarb cobbler for two ready for the oven.

      Bake Then Enjoy!

      Place the foil on a middle rack in the oven and then place the ramekins on top of the foil. Bake at 350°F. for 30-35 minutes, uncovered.

      When done, the juices should be bubbling around the edges and the top of the cobblers should be very lightly browned and slightly crispy to the touch.

      Transfer the rhubarb strawberry cobbler for two to a wire rack and let them cool slightly before serving, because the fruit filling is VERY hot!

      After baking, the strawberry rhubarb cobblers cool on a wire rack.The strawberry rhubarb cobbler is golden brown on top after baking.

      Serve the cobbler warm or at room temperature, whichever way you prefer. You can top them with ice cream (if ya don’t mind the extra calories), or top room temperature cobblers with whipped cream, which we enjoy!

      We LOVE this dessert, especially my husband who goes crazy over the strawberry-rhubarb combination. Sweet strawberries and slightly tangy rhubarb is a winning combination with both of us.

      If you enjoy this flavor combo too, be sure to check out my recipes for Strawberry-Rhubarb Pie and Strawberry-Rhubarb Jam. They’re delicious, as well!

      Whipped cream is added to the mini cobbler before serving.

      I really hope you have the opportunity to make this absolutely delicious dessert, and trust you’ll enjoy it as much as we do!

      Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

      Looking For More FRUIT COBBLER and CRISPS Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious cobbler and crisp recipes to enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Strawberry Rhubarb Cobbler For Two
      Prep Time
      15 mins
      Cook Time
      30 mins
      Total Time
      45 mins
       

      Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

      Category: Dessert
      Cuisine: American
      Keyword: strawberry rhubarb cobbler
      Servings: 2
      Calories Per Serving: 603 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 cup rhubarb cut in 1" slices
      • 1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
      • ⅓ cup granulated sugar
      • ½ teaspoon fresh lemon juice
      • ½ teaspoon lemon zest -finely grated yellow lemon peel
      • ½ teaspoon vanilla extract
      • 1 pinch salt
      For Topping:
      • ¾ cup all purpose flour
      • 1 Tablespoon granulated sugar
      • ¾ teaspoon baking powder
      • ¼ teaspoon salt
      • 4 Tablespoons COLD butter = ½ stick, cut in chunks
      • ¼ cup sour cream
      • 2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)
      US Customary - Metric
      Instructions

      1. Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.

      2. Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.

      3. Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.

      4. Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.

      5. Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!

      Nutrition Facts
      Strawberry Rhubarb Cobbler For Two
      Amount Per Serving (1 g)
      Calories 603 Calories from Fat 243
      % Daily Value*
      Fat 27g42%
      Saturated Fat 16g100%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 7g
      Cholesterol 70mg23%
      Sodium 520mg23%
      Potassium 560mg16%
      Carbohydrates 86g29%
      Fiber 4g17%
      Sugar 44g49%
      Protein 7g14%
      Vitamin A 865IU17%
      Vitamin C 49mg59%
      Calcium 185mg19%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!


      May
      2024

      Pear Pecan Shortbread Tart

      categories: Pies/Tarts
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      Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.
      Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

      Many years ago a friend of mine gave me a recipe for an apple tart, and it has become one of my “go to” dessert recipes we love! Over the years I’ve created several other fruit tart recipes using that original “basic” recipe.

      Last summer I received a bag of ripe pears from one of our neighbors who has a pear tree. They were very ripe, so they had to be used fairly quickly. This recipe for a pear pecan shortbread tart is the result!

      I also made and canned jars of pear butter with them, which was also wonderful, as well. That gift of homegrown pears was such a welcome and generous surprise!

      This recipe creates a truly delicious dessert I’m confident you’ll enjoy, so I am sharing the recipe today. Here’s how to make a pear pecan shortbread tart.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Shortbread Crust

      The first thing you will need to do is preheat your oven to 400°F . While the oven is preheating, make the shortbread crust, using either a food processor OR a handheld pastry blender.

      Combine all purpose flour, granulated sugar, salt and cold butter chunks in a food processor OR a large mixing bowl.

      If you’re using a food processor, pulse the ingredients until the mixture is combined and the butter is reduced to the size of peas. If you’re using a pastry blender, cut the butter into the other ingredients until it’s about the size of peas.

      Add egg yolks and mix, to combine the yolks with the other ingredients. You should end up with a slightly crumbly mixture.

      Cold butter for the crust is mixed with sugar and salt in a food processor.Egg yolks are combined with the crust mixture in food processor.

      Make The Shortbread Crust

      Remove ¼ of this mixture and set it aside (it will be used later as a topping for the fruit). Take the remaining ¾ of the mixture and pat it firmly into a 9″ tart pan (with a removable bottom disc).

      Firmly compact the mixture with your fingers (or the bottom of a glass) to form a compacted, solid bottom crust and sides of the tart pan. When done, set the tart crust aside.

      Shortbread mixture is firmly compacted in tart pan to form a crust.

      Prepare The Pear Filling

      Peel 6 medium sized ripe pears. The riper they are, the sweeter the fruit will be. Peel the pears, cut them in half, remove the core, and then slice each pear into thin slices.

      Place the pear slices in a large bowl and add chopped pecans (or walnuts), brown sugar, all purpose flour, cinnamon and vanilla extract. 

      Ripe pears are peeled, cored then sliced to make the tart's fruit filling.Flour, brown sugar, pecans, cinnamon and vanilla are added to pear slices.

      Fill the Shortbread Crust

      Gently toss to fully combine the pears with these additional ingredients. This is the filling for your Pear Pecan Shortbread Tart.

      Carefully add the pear filling to the shortbread crust, mounding the pears up in the middle of the pan.

      After combining ingredients, the fruit filling is ready for the tart crust.Sliced pear filling is added to the shortbread tart crust in pan.

      Top The Tart With The Remaining Streusel

      Cover the entire surface of the fruit with the reserved streusel topping. Use a spoon to sprinkle it over all of the fruit filling.

      TIP: When sprinkling the topping around the edges of the crust, cup your other hand around that section, to help hold the streusel IN the tart. Use all of the streusel topping to fully cover the tart.

      Buttery topping is sprinkled over surface of the pear pecan shortbread tart.

      Time To Bake!

      Now it is time to bake the Pear Pecan Shortbread Tart! Place a sheet of aluminum foil on a middle oven rack. Carefully place the tart on the aluminum foil. The foil will help catch any drips and make cleanup much easier.

      Bake the pear pecan shortbread tart at 400°F. for 15 minutes, then reduce the heat to 350°F and continue baking for 25-30 minutes.

      When done, the tart should be slightly bubbly around the edges (from accumulated juices), and the topping should be golden brown in color. Carefully transfer the tart to a wire rack to cool (in pan) at least 15-20 minutes before removing the sides of the pan.

      Pear Pecan Shortbread Tart is ready to be baked.After baking, the tart is bubbly around edges and golden brown on top.

      Slice And Serve The Pear Pecan Shortbread Tart

      When the tart has cooled enough, carefully remove the tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove the tart from the outer ring.

      Slice the pear pecan shortbread tart into eight slices, and serve warm with a nice scoop of vanilla ice cream, if you have it!

      We prefer to eat this dessert war with ice cream, as opposed to blazing hot! It is also wonderful to eat it at room temperature, too.

      TIP: This tart is at its BEST eaten the 1st or 2nd day after making it (accumulated pear juices can cause the bottom crust to get slightly  “soggy” after the first couple days). 

      After tart pan edges are removed, the crust can be seen from this side view.Slice of pear pecan shortbread tart served with ice cream on a white plate.

      I hope you enjoy this delicious dessert as much as we do. I have made this recipe many times using other fruits as well, and they are all delicious!

      Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

      Looking for More FRUIT TART OR PIE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of fruit pies and tarts to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Pear Pecan Shortbread Tart
      Prep Time
      15 mins
      Cook Time
      45 mins
      Total Time
      1 hr
       

      Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

      Category: Dessert
      Cuisine: American
      Keyword: pear pecan shortbread tart
      Servings: 8
      Calories Per Serving: 470 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Shortbread Crust:
      • 2 cups all purpose flour
      • ½ cup granulated sugar
      • ¼ teaspoon salt
      • ¾ cup COLD butter cut in chunks = 12 Tablespoons
      • 2 large egg yolks
      For Fruit Filling:
      • 6 medium ripe pears peeled, cored, thinly slices
      • ½ cup chopped pecans (or walnuts)
      • 3 Tablespoons dark brown sugar
      • ½ teaspoon cinnamon
      • ½ teaspoon vanilla extract
      US Customary - Metric
      Instructions

      1. Preheat your oven to 400°F.

      2. Make shortbread crust, using food processor OR pastry blender. Combine flour, sugar, salt and cold butter chunks in food processor OR large bowl. If using a food processor, pulse ingredients until combined and butter is size of peas. If using a pastry blender, cut butter into other ingredients until combined and butter is size of peas. Add egg yolks and mix, to combine. into a crumbly mixture.

      3. Remove ¼ of crust mixture; set it aside. Take remaining ¾ of the mixture and pat it firmly into a 9" tart pan (with removable bottom disc). Firmly compact mixture with fingers (or bottom of a glass) to form a solid bottom crust and sides of the tart pan. When done, set aside.

      4. Peel pears, cut them vertically in half, remove core; cut pears in thin slices. Place pear slices in large bowl; add pecans, brown sugar, flour, cinnamon and vanilla. Gently toss to combine. Carefully add pear filling to shortbread crust, mounding pears up in the middle of the pan.

      5. Cover fruit with reserved topping. Use a spoon to sprinkle it over all fruit filling. TIP: When sprinkling topping around edges of crust, cup other hand around that section, to help hold streusel IN the tart. Use all topping to fully cover the tart.

      6. Place foil on middle oven rack. Carefully place tart pan on foil. Bake at 400°F. for 15 minutes; then reduce heat to 350°F. Continue baking 25-30 minutes. Tart should be bubbly around edges and golden brown in color. Transfer tart pan to a wire rack to cool (in pan) for 15-20 minutes before removing sides of pan.

      7. Remove tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove tart from the outer ring. Slice the pear pecan shortbread tart into eight wedges. Serve warm with vanilla ice cream, if desired!

      Nutrition Facts
      Pear Pecan Shortbread Tart
      Amount Per Serving (1 slice (1/8 of total))
      Calories 470 Calories from Fat 216
      % Daily Value*
      Fat 24g37%
      Saturated Fat 12g75%
      Trans Fat 1g
      Polyunsaturated Fat 5g
      Monounsaturated Fat 6g
      Cholesterol 92mg31%
      Sodium 215mg9%
      Potassium 237mg7%
      Carbohydrates 62g21%
      Fiber 6g25%
      Sugar 30g33%
      Protein 6g12%
      Vitamin A 628IU13%
      Vitamin C 6mg7%
      Calcium 40mg4%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.