Snickers & Salted Caramel Stuffed Peanut Butter Cookie Bars (Gluten-Free)



1/2 Cup Salted Butter, room temperature  

1 Cup Salted Peanut Butter (I used Skippy) 

1/2 Cup Granulated Sugar  

1/2 Cup Dark Brown Sugar (packed) 

1 Teaspoon Vanilla Extract

1 Egg, room temperature  

1/2 Teaspoon Salt

1 Teaspoon Baking Soda

1+3/4 Cup Gluten Free Flour

8 Mini Snickers Bars or 2+1/2 Regular Snickers Bars, cut into pieces

1/3 Cup Salted Caramel Sauce (I used Trader Joes brand) 



1. Preheat oven to 350F. Line an 8X11 inch baking dish with foil or parchment paper. Set aside.  

2. In a stand mixer with a paddle attachment OR in a large mixing bowl, cream together the butter and peanut butter until blended. Then add both sugars and mix until smooth. Slowly add the vanilla extract and egg and mix until combined.  

3. In a separate bowl, mix together the salt, baking soda and flour until combined. Slowly add the dry mixture to the wet mixture until a dough forms.  

4. Divide the dough into TWO equal parts. Pat down half the dough evenly into the baking dish so it looks like this. 


Then cut up the snickers bars into the size of your liking and place on top of the cookie base.  


Then drizzle your 1/3 Cup Salted Caramel Sauce on top. Make sure not to get too close to the edges. You don't want it to burn! 


Then top with the remaining peanut butter cookie dough.  


5. Place in oven and bake for 16-18 minutes or until lightly golden brown. Let cool (important) and ENJOY!! 

Pumpkin Molasses Bars

Are you ready for the holidays? They're coming faster than you can say Pumpkin Molasses Bars!

My GOODNESS are these tasty. I've been experimenting with some pumpkin desserts lately and I'm proud to say that this is a GREAT one that'll surely impress your friends and family.

The pumpkin layer on top tastes exactly like pumpkin pie: it's smooth, not too sweet and is filled with yummy spices like cinnamon and nutmeg- so it has that REAL holiday taste. The molasses layer on the bottom is slightly more dense but is packed full of slightly sweet and spiced flavor. Together they make a harvest-y, delicious bar that is not too sweet and too darn addicting. They're perfect for the holidays. 


This recipe makes a ton of bars. Posted below, I give you an option to make these in an 11X13 baking dish for thicker bars OR in a 9X13 baking dish AND an 8X8 baking dish. That is what I did and I think they're perfect. Just make sure you adjust the baking time accordingly. (Read the note at the bottom for exact baking time adjustments)



For the pumpkin layer:

1 Cup flour

1 tsp baking powder

1 tsp salt

1/2 tsp ginger

1/2 tsp cloves

1/2 tsp nutmeg

1 tsp cinnamon

1 Cup white sugar

1/2 Cup salted butter, room temperature

2 large eggs, room temperature

1 1/2 Cups canned pumpkin


For the molasses layer:

2 1/4 Cups flour

2 tsp baking soda

1/2 tsp salt

1 tsp ginger 

1 1/2 tsp cinnamon 

1/4 tsp nutmeg

1/2 tsp cloves 

3/4 Cup salted butter, room temperature

1/2 Cup dark brown sugar, packed

1/2 Cup white sugar 

1  large egg, room temperature

1 tsp vanilla extract

1/3 Cup molasses 



For the molasses layer:

1. Preheat oven to 350F. Line an 11X13 baking dish with foil. Set aside.  (if you do not have an 11X13 baking dish or if you want thinner bars, you can use a 9X11 AND an 8X8) 

2. In a separate bowl, mix together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Set aside. In a stand mixer with a paddle attachment, cream together the butter and sugars until smooth. Slowly add the vanilla, egg and molasses-scraping down the sides as needed. Then add rest of the dry ingredients to the wet ingredients little-by-little and mix until a smooth dough is formed. Flatten the dough into the pan(s) evenly. 


For the pumpkin layer: 

1. In a medium sized bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Set aside.

2. In a stand mixer with a whisk attachment, cream together the butter and sugar until smooth. Slowly add the eggs one at a time and the pumpkin – mix until combined. Once the batter is smooth, slowly add the dry ingredients into the wet ingredients. Careful not to overmix! Then pour the pumpkin batter on top of the molasses dough and spread evenly.

3. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let the bars cool completely before cutting- they will become more firm! IMPORTANT: read note below!!


NOTE** If you are using an 11X13 baking dish, add 5-8 minutes to your baking time. If you were using a 9X13 and 8X8, stick with 35-40 minutes.   


Macadamia Nut Raisin White Chocolate Chip Oatmeal Cookie Bars

Say that 3 times fast!

Hey friends! Happy Sunday!! I hope you are all having an amazing weekend. I am so excited for this upcoming week. I have so many great recipes to share with you so keep checking back and follow me on Instagram!

Okay so my manager at work had been asking me to make these cookies for the longest time and I finally decided to do it. They were a huge hit! 

I often use this oatmeal recipe when I make plain oatmeal cookies and sometimes I even make them into a cookie sandwich. Yum! I'll post photos of that soon. 



2 Cups flour

2 Cups Rolled Oats, pulsed to a flour

1 Tbsp baking Powder

1/2 tsp baking soda

1/2 Tbsp Cinnamon

1 Cup salted butter, softened

1 Cup light brown sugar, packed

1/2 Cup white sugar

2 eggs

1 Tbsp vanilla extract

1 1/4 Cup of macadamia nuts

1 Cup raisins

1 1/4 Cup white chocolate chips 

More white chocolate for drizzling on top, if desired



1. Preheat oven to 350F. Line a 9X13 baking dish with parchment paper or foil. Set aside.

2. Cream together butter and sugars. Add vanilla extract and eggs one at a time until incorporated. Scrape down sides as needed. 

3. In a separate bowl, mix flour, oat flour, baking soda, baking powder and cinnamon until combined. Slowly add the flour mixture to the butter mixture. Mix until combined. With a rubber spatula, fold in raisins, macadamia nuts and white chocolate chips. Careful, this dough is dangerously good.

4. Place cookie dough in the greased pan and flatten. Bake for 16-18 minutes or until light golden brown. (Time varies depending on your oven but I found that 16-18 minutes was the perfect amount of time for mine) 

5. Let cool and cut. For the white chocolate drizzle: 

Heat extra white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time. Stir after each 30 second interval to ensure they won't burn. Once the chocolate is melted, pour in a plastic baggy and cut off one of the tips. Drizzle all over the cookie bars. Let dry and enjoy!!

The Best Lemon Bars Ever

Hi friends!

I am SO excited to share this recipe with you! I was having an off day yesterday so I decided to make something that makes me happy. Okay, all desserts make me happy.. but these make me the happiest! What is better than home made lemon-bars? NOTHING! Growing up, lemon bars have always been a favorite of my brothers and mine. Luckily, I have a lemon tree in my backyard so fortunately (and also unfortunately) it makes it very convenient to crank these out all the time. Try it out and tell me what you think! 


How pretty are they?! 



For the shortbread layer:

2 Cups flour

3/4 Cup powdered sugar

12 Tbsp (1 1/2 sticks) Salted Butter, room temperature


For the lemon topping:

4 eggs

1 2/3 Cups granulated sugar

1/3 Cup flour

4 small lemons, juiced (this should make about 3/4 Cup of lemon juice)



1. Preheat your oven to 350F. Line a 9X13 inch pan with foil, wax paper or parchment paper. 

(For the shortbread)

2. In a stand mixer with a paddle attachment, whip the butter until smooth. Slowly add the flour and powdered sugar, scraping down the sides as needed until incorporated.  Once it forms a cohesive dough, press it evenly into the bottom of the pan. Bake for 20-25 minutes or until light golden brown.

(For the lemon topping)

3. While the shortbread is baking, squeeze your lemons and set aside. Wash and dry your stand mixer OR use a separate bowl if you're not in the mood to clean dishes (worst part, right?)

4. With a whisk attachment in the stand mixer or a with a whisk in a separate bowl, mix the eggs until they are pale and fluffy. Slowly add the sugar and flour until combined. Then add the lemon juice (make sure there are no seeds!) and mix.

5. When the shortbread is done in the oven, pour the lemon mixture over the shortbread (yes, while its hot is OKAY! You can also let the shortbread cool and pour the lemon mixture then too.)  Bake for about 30 minutes. The top should be a light brown and it should jiggle a bit. Once it is cooled, dust with powdered sugar and enjoy!