Easy, Yummy Treat Recipes! (2024)

These yummy bars are like a cross between an oatmeal cookie and a brownie — and they’re crazy-addictive.

Ingredients:
1 cup butter (2 sticks) or margarine, softened
1 tablespoon butter
2 cups brown sugar, firmly packed
2 large eggs
4 teaspoons vanilla extract (divided)
3 cups quick oats, like Quaker
2 1/2 cups flour
1 1/2 teaspoons salt (divided)
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
2 cups semi-sweet chocolate chips

Directions:
Preheat the oven to 350 degrees.

In a mixing bowl, cream 1 cup butter and brown sugar with an electric mixer. Beat until the mixture looks light and fluffy. Scrape down the bowl. Beat in eggs, one at a time, and add 2 teaspoons vanilla.

In a separate bowl, combine the oats, flour, 1 teaspoon salt and baking soda; carefully stir into creamed mixture.

Grease a 15 x 10-inch baking pan—like a long, brownie pan—with butter or cooking spray. Press two-thirds of oat mixture into the pan to make a crust. Set it aside.

In a saucepan, combine the condensed milk, chocolate chips, the 1 tablespoon of butter, and salt. Stir over low heat until chocolate is melted and the mixture is smooth. Remove from the heat; stir in 2 teaspoons of vanilla.

Spread the chocolate mixture over the crust. Then take the rest of the oat mixture and crumble it over the chocolate. Bake at 350° for 20-25 minutes or until golden brown. Let cool, then slice into square.

Adapted from Food.com.

These are a chocolate-lover’s dream — super-rich and melty. We used M&Ms, but instead you can add more chocolate chips, or even white chocolate chips, to change it up. Just don’t put in more than 2 cups of stuff total.

Ingredients:
2 cups (1 12-oz. pkg.) chocolate chips
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
2 cups M&M candies

Directions:
Preheat oven to 375 degrees.

Pour chocolate chips into a microwave-safe bowl, and microwave on high for 30 seconds. Take the bowl out and stir the chips until melted (you might have to put it back in for another 10 seconds until it’s completely smooth). Set the bowl aside to let cool a little.

In another bowl, mix flour, baking soda and salt together. In a third bowl, beat butter, brown sugar, granulated sugar and vanilla extract with an electric beater until the mixture is light and fluffy. Add eggs, one at a time, until they’re totally mixed in. Scrape down the bowl. Turn the beaters on again, and slowly add the melted chocolate. Beat until incorporated.

Gradually beat in flour mixture, then use a spoon to stir in the M&Ms. Drop by rounded tablespoon onto an ungreased baking sheet.

Bake for 8 to 9 minutes or until cookies are puffy and crackly. Cool the cookies on a wire rack. Then, eat!

This is basically the easiest recipe ever. No joke. We love the festive look of candy canes sprinkled on this fudge, but you could basically top it with in anything you like — nuts, mini-marshmallows, broken-up Heath Bars, you name it!

Ingredients:
3 cups semi-sweet chocolate chips
1 can sweetened condensed milk (NOT evaporated milk!)
Pinch of salt
1 1/2 teaspoons vanilla extract
2 candy canes

Directions:
Line 8- or 9-inch square pan with foil, extending foil over edges of pan.

Combine chocolate chips with sweetened condensed milk and salt in microwave-safe bowl. Cook on for about 1 1/2 minutes. Take the bowl out (carefully! It’s hot!) and stir. Microwave until completely smooth, about another minute more. Stir in the vanilla extract. Spread the chocolate mixture into the prepared pan.

Put the candy canes in a big, zip-top bag. Use a flat-head screwdriver to break them up into ¼-inch pieces (a screwdriver helps you get prettier pieces—not just a powdery mess!). Sprinkle the candy canes over the chocolate, while it’s still warm.

Chill the fudge for 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares and eat!

If you love peanut butter, you’ll basically flip out over these bars. They’re super-easy to make. Feel free to use whatever jam you like—grape would be just as delicious here.

Ingredients:
1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Directions:
Preheat oven to 350 degrees. Grease a 9-by-13-inch pan with cooking spray, like Pam.

Beat butter and sugar with an electric beater on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, then mix in peanut butter and vanilla. Mix until well combined, about 2 minutes.

In another bowl, mix together salt, baking powder, and flour. Add the flour mixture slowly to butter/peanut butter mixture add mix well. Take about two-thirds of mixture and press it evenly into the pan (using a spatula will help you get a flat surface). Loosen up the jam so it’s a spreadable consistency, then spread the jam on top of peanut-butter mixture. Cover the jam with the rest of the peanut butter mixture by breaking it up and dolloping it all over. Sprinkle the whole thing with peanuts.

Bake until golden, about 45 minutes. Transfer to a wire rack to cool, then let it set in the fridge for about 1 hour. Cut into squares, and eat!

Adapted from Martha Stewart.

Don’t be freaked out by the salt in these bars — it actually helps make the bars not so sickeningly sweet. These bars are also great with nuts — sprinkle them on when you add the toffee bits.

Ingredients
13 graham crackers
1 bag (8 ounces) toffee bits (like Heath Bar)
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup chocolate chips
¾ cup mini marshmallows
3/4 teaspoon coarse salt

Directions:
Preheat oven to 350. Line a rimmed baking sheet with foil, making sure the whole pan is covered.

Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits evenly over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is kind of foamy and syrupy, about 2 minutes. Pour the melted butter mixture over graham crackers as evenly as you can—be careful: this stuff is HOT!

Bake until the toffee/sugar topping is bubbling, about 12 minutes. Remove the pan from oven and immediately sprinkle chocolate and marshmallows over the top (they’ll start to melt right away). While it’s still hot, use a pizza cutter to cut it into 2-inch squares. Let it cool completely in the pan on a wire rack, then enjoy.

This amazing dessert tastes like a super-rich brownie, but looks really fancy and sophisticated. Offer to make dessert for your family’s holiday party and bring this along — you’ll basically be a hero.

Ingredients:
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups chocolate chips
3 eggs
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup white chocolate chips

Directions:
Preheat the oven to 350 degrees. Spray a 9-inch tart pan (if you have one!) or pie dish with cooking spray, like Pam. (You can find disposable aluminum pie pans at your grocery story.)

Put the butter and 2 cups of the chocolate chips in a microwave-safe bowl and put in the microwave on HIGH for about 45 seconds. Remove and stir to help the butter and chips to melt. Put the bowl back in on 30-second intervals until the mixture is melted completely. Set it aside, and let it cool.

In another bowl, combine the flour, baking powder, salt, the chocolate chips and the white chocolate chips. Set aside.

Beat the eggs, sugar, and vanilla with an electric mixer until light and fluffy, about 3 minutes. Stir in the cooled chocolate and mix until completely blended. Add the flour mixture into the batter and stir until it’s all combined. Pour the batter into the prepared pan and bake for 35 to 40 minutes. The center of the tart will be puffed up and a little cracked—and the inside will be very soft (that’s okay—it’ll harden a little as it cools!). Cool to room temperature.

Serving trick: Pop this tart in a 250-degree oven for about 5 minutes before serving. So good with vanilla ice cream!

Check back soon for more recipes!