No-Bake Pretzel Peanut Butter Bars

No-Bake Pretzel Peanut Butter Bars | www.revamperate.com No-Bake Pretzel Peanut Butter Bars | www.revamperate.com

Over the last few weeks, we’ve been pretty busy. But let’s be real; I think I’m always busy…Andrew is finished with law school for the semester so we’ve enjoyed doing stuff together after a lot of time apart. We went to Vegas for a wedding last month, spent a lot of time exploring our new neighborhood recently, starting working on decorating our apartment, caught up on date nights, played tennis and enjoyed lounging on our new couch binge watching Netflix. It’s been fun! When I had the itch to bake again, I decided to go with something easy that didn’t involve turning my oven on because it already feels at the height of summer in LA. 

What I ended up with were these no-bake pretzel peanut butter bars that Andrew decided are his new favorite snack. I just tried to use what I had in the house, which was a large bag of pretzels that were going stale. Thus, these sweet and salty bars were born and now I’m sure I’ll be making them a lot more often. These have a pretzel crust, a soft peanut butter filling and a thick chocolate coating. They all combine to make everyone’s favorite chocolate and peanut butter combination with the added saltiness that I LOVE. They’re no-hassle and store well. 

This recipe makes about 12-15 bars depending on how small you cut them.

No-Bake Pretzel Peanut Butter Bars | www.revamperate.comIngredients:

  • 1 1/2 cups wafer cookie crumbs, finely ground
  • 5 tbsp + 4 tbsp butter, melted
  • 1 1/2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 2 cups semi-sweet chocolate chips
  • 2 cups pretzels, finely ground

Line a square pan with parchment paper and lightly spray with cooking spray. 

In a food processor, pulse the pretzels until fine. Add the 2 Tbsp melted butter and pulse again. Press the pretzels into the bottom of the pan. 

In the bowl of your mixer fitted with a paddle attachment, mix the 1 cup of melted butter, peanut butter, powdered sugar and finely ground cookies until creamy. 

Spread the peanut butter mixture on top of the pretzel crust, smoothing out the top with a spatula. 

In a small microwave safe bowl, melt the chocolate and pour it over the top of the peanut butter mixture. Top with whole pretzels if desired and let sit at room temperature until the chocolate hardens or move to the refrigerator to harden faster. Then pull the piece out by the parchment and cut into bars. Let warm to room temperature before eating for best results! These should store well for at least a week in a sealed container. 

Enjoy, peanut butter lovers! 

Starbucks-Inspired Green Tea Latte Bars with Cream Cheese Drizzle

Green Tea Latte Bars | Revamperate Green Tea Latte Bars | RevamperateI’m new to the matcha green tea trend, but I was really excited to share the recipe for these Starbucks-inspired green tea latte bars with cream cheese drizzle over on RecipeChatter! 

Even if you’ve never had matcha before, you’re sure to love these. The matcha flavor remains pretty light and the sugary shortbread and the cream cheese topping add sweetness to balance out all of the flavors. These are as simple as making shortbread, which uses the fewest ingredients of pretty much ANY baked good, so it truly is easy. 

I highly recommend purchasing matcha powder on Amazon – it’s easiest to find that way if you can wait a few days to receive it by mail. 

What should I make with matcha powder next?! Cake maybe?

Head over to RecipeChatter for the full recipe! 

Slow Cooker Peanut Butter Brownies

Slow Cooker Peanut Butter Brownies | RevamperateWe made it to another Monday, guys! I begin my move in a week, so it’s crunch time in this house. The real tricky part is my cats cannot be trusted around boxes so every time I pack a box, I have to quickly store it somewhere they can’t destroy it. Our office is the moving battleground right now, and honestly, I can’t wait for next week when I can start actually doing the MOVING. Ya know?

Anyway, I wanted to share these awesome slow cooker peanut butter brownies that I made for RecipeChatter! They are incredibly soft and chewy and I guarantee no one will ever believe you made them in a Crock Pot. Head over the RecipeChatter website for the recipe and you’re sure to love them! Bonus: no oven needed. 

Oreo Overload Brownies

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateThese aren’t just any Oreo brownies. These are dubbed Oreo overload brownies for a reason! Using my favorite brownie recipe as a base, I used melted chocolate chips plus dark cocoa powder to make the brownies taste extra rich. I added white chocolate chips and a thick layer of Oreo cookies in the middle of the brownies, and the baked extra tall in my 9×9 in pan. Then, to really put them over the top, I covered the brownies in a marshmallow frosting coated in more crushed Oreo cookies and melted chocolate. 

Did I put you in a sugar coma?

Good 🙂

When I pulled them out of the pan and began cutting (they were so thick!), I fell in love. One bite of one of these brownies might be all you need, but you can’t have just a bite. I stored them in the fridge until the frosting solidified enough to cleanly cut through the brownies, but I recommend waiting to eat them until they reach room temperature. Otherwise, you’ll end up with hard brownies crumbling all over the place, and no one wants that. 

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateFor the brownies:

  • 1 cup butter, melted
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tbsp dark cocoa powder 
  • 1/2 cup white chocolate chips
  • 20+ Oreos, whole, chopped in large pieces 

For the marshmallow frosting: 

  • 1/2 cup vegetable shortening 
  • 1/2 cup butter, room temperature 
  • 1 cup marshmallow creme 
  • 2 tsp pure vanilla extract
  • 1 cup powdered sugar 
  • 10+ Oreos, whole, chopped (topping)
  • 1/2 cup semi-sweet chocolate, melted (topping)

Preheat the oven to 350 degrees. Line a 9×9 inch (or similar) pan with foil or parchment and spray with cooking spray. Set aside. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Cut the Oreo’s – some into halves and some into fourths. Spread the chopped Oreo’s over the layer of batter and pour the remaining batter on top, smoothing with a spatula. Bake for about 40 minutes until an inserted toothpick still has crumbs but no liquid batter. Let cool completely and do not remove from pan. 

To prepare the frosting, beat the vegetable shortening and butter together until smooth. Add the vanilla and marshmallow creme. Lastly, mix in the powdered sugar to taste. Because the marshmallow is sweet on its own, you don’t need very much powdered sugar. Spread on top of the cooled brownies so that it reaches edge-to-edge. Sprinkle with additional Oreo chunks and drizzle with melted chocolate. 

Move to the fridge for about one hour until the frosting hardens. Then pull the brownies out of the pan and cut with a sharp knife. The frosting with soften at room temperature, so I recommend storing in the refrigerator for easier storage, but allow them to come back to room temperature before eating. Enjoy!

Halloween | Candy Corn Blondies

Candy Corn Blondies | Revamperate Candy Corn Blondies | RevamperateMost people would give me the weirdest look for saying this, but I LOVE candy corn. I probably am the only one even buying candy corn…but I look forward to this time of year because it’s socially acceptable for me to stuff my face with candy corn. Well, not really, because I would get really sick, but I eat a lot of it. Even as I write this, I’m munching on leftover candy corn from today’s recipe. No shame. 

Last year, I made what will always be one of my favorite recipes of all time (and one of my most popular posts). Check out these homemade butterfingers bars to see what I mean! Hint: they’re made with candy corn and you would never guess it. 

In true pre-Halloween fashion, I had to make something with candy corn in it, so I made candy corn blondies with white chocolate chips. The candy corn melted into the batter, making these perfectly sweet and gooey. It’s almost like there’s a candy coating on the bottom of the blondies or something. 

Candy Corn Blondies | RevamperateIngredients (makes on 9×9 in. pan):

  • 1/2 cup butter, melted 
  • 1 egg
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup flour 
  • 1 tsp baking powder
  • 1 cup candy corn
  • 1 cup white chocolate chips

Preheat the oven to 350 degrees, and line a 9×9 inch pan with parchment or coat the pan with cooking spray. 

Melt the butter in a small microwave-safe bowl and then pour into your mixer. Let it cool for a minute before adding additional ingredients. Mix in the egg, sugars and vanilla. Mix in the flour and baking powder by hand, folding in the dry ingredients until barely combined. Then stir in the candy corn and white chocolate chips. 

Candy Corn Blondies | Revamperate Candy Corn Blondies | RevamperateMove the batter to the coated 9×9 inch pan and bake for about 25 minutes. Because of the sugar in the candy corn, you might find that it bubbles if the candy corn is on top or hitting the metal. To avoid this, do not overbake and keep an eye on them during the last few minutes in the oven. If you see the candy bubbling, cover the pan with a sheet or aluminum foil or parchment paper. In my batch, the candy corn stayed to the middle or bottom of the blondies as the batter baked and overtook the top of the pan, so this wasn’t a problem. 

Remove from the oven and let cool completely before cutting, about one hour. When you cut them, the melted candy will make them a little sticky and difficult to cut, so it’s much easier when they’re completely cooled. Then devour them. Enjoy! 

Cinnamon Roll Cheesecake Bars

Cinnamon Roll Cheesecake Bars | Revamperate
If you want your house to smell absolutely amazing, you’ve got to try this. I sort of wanted to bottle the smell of cinnamon topping and carry it with me…is that weird? Whatever. These cinnamon roll cheesecake bars are delicious, and it’s that cinnamon topping that really makes it. It smells like fall, which is just around the corner! I could have easily eaten five of these in one sitting but I refrained (barely). They’re an awesome combination of cinnamon sugar and cream cheese that taste like you’re eating a creamy cinnamon roll.

Also, I had no idea I could make cheesecake with so few ingredients. My first attempt at this recipe left me with icky, lumpy cream cheese. I was very disappointed as it meant I had to wait an extra day to get more ingredients and ultimately wait an extra day to eat these, but the second batch came out really great. 

Cinnamon Roll Cheesecake Bars | Revamperate
Graham cracker crust:

  • 10-12 graham crackers
  • 3 tbsp butter, melted
  • 2 tsp cinnamon
  • 1/4 cup sugar 

Preheat the oven to 350 degrees.

Line a pan (I used a 9 x 9in) with parchment paper and lightly spray with cooking spray. 

Grind the graham crackers, sugar and cinnamon in a food processor and pulse until the crumbs are fine. Add melted butter and pulse for a few more seconds. Press the graham cracker mixture into the pan and set aside. 

Cheesecake filling:

  • 16 oz. cream cheese, room temperature
  • 1 egg
  • 1/2 cup sugar
  • 1 tbsp vanilla

Beat the cream cheese until smooth and creamy. Mix in the sugar, then the egg and vanilla, beating well between each addition. Pour the cheesecake filling over the crust and smooth with a spatula. 

Cinnamon Roll Cheesecake Bars | Revamperate Cinnamon Roll Cheesecake Bars | Revamperate
Cinnamon roll topping:

  • 1/4 cup butter
  • 1 tbsp cinnamon
  • 1/2 cup brown sugar 
  • 1 tsp vanilla extract
  • 1 tbs flour 

Prepare the cinnamon roll topping by melting the butter in a small saucepan on low-medium heat. Stir in the brown sugar and cinnamon. Remove from heat and stir in the vanilla and flour, which will thicken the mixture. 

Drizzle the cinnamon roll mixture over the cheesecake and use a toothpick to swirl a pattern on the top. Bake the cheesecake bars for 18-20 minutes until the cheesecake sets, making the middle of the cheesecake jiggle only slightly. Remove from the oven and leave to cool. When the pan is cool enough to touch, move it to the fridge to cool completely. 

Once cooled for at least an hour, pull the cheesecake out by the parchment and cut into squares. Yes, they taste as good as they smell. I dare you to only eat one…let me know how that goes for ya. Enjoy!

No-Machine Half Baked Brownie Ice Cream with Peanut Butter Swirls

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Sometimes you make recipe mistakes. Sometimes you burn things, you under-cook things, you get the measurements wrong, or you forget an important ingredient. I’ve been there plenty of times. It gets really frustrating, and sometimes I try the recipe over again with some tweaks or I move on to something else. For example, the first time I made my raspberry swirl pound cake, it wouldn’t bake all the way through, even when I left it in the oven WAY longer than it should have needed, so I remade it a week later and it came out perfectly. 

This time, I messed up a batch of brownies. And by messed up, I mean I incorrectly measured the ingredients and the brownies just weren’t baking properly, so I ended up with a batch of overly gooey brownies. They still tasted fantastic but they wouldn’t hold their shape very well unless it was one of the corner pieces. I was bummed, and then Andrew was like, “you could turn this into Ben & Jerry’s Half Baked ice cream.” 

Yeah, he’s really smart sometimes. 

Thus, this half baked brownie ice cream recipe was born from a disastrous batch of Reese’s peanut butter swirl brownies. Sometimes mistakes can still result in a great recipe, even if it wasn’t the recipe you had planned. It happens, and when you go with the flow you might end up with the best of both worlds (a.k.a gooey brownies and ice cream). 

This recipe is really easy to make with your favorite brownie recipe and you don’t need an ice cream machine to make it, which is good news for those of us who don’t have space for another appliance. To make the most of this recipe, I’d suggest under-baking your brownies on purpose. Yup, I said it. Under-bake them so that the middle brownies are still quite gooey but not so raw that they’re still batter. 

If you need a good recipe for brownies, try my rocky road brownie recipe (and just leave out the marshmallows and peanuts…or don’t). 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Ingredients: 

  • 1 batch of your favorite brownie recipe, under-baked by at least 5 minutes
  • 1 pint (2 cups) heavy cream
  • 1 can condensed milk, chilled
  • 1 tsp vanilla 
  • 1/2 cup peanut butter, melted 

First, make your brownies according to the recipe and under-bake them by about 5 minutes so that the middle of the pan is still gooey. Check with a toothpick before removing to ensure that the middle is no longer just batter but still gooey enough that the toothpick isn’t clean. 

Let the brownies cool on a rack for at least 10 minutes. You’ll only need to use about half of the batch for the ice cream, so save the outside pieces and you may be able to eat them later! 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Make the ice cream by beating the cream with your whisk attachment on medium-high speed until peaks form. Add the condensed milk and vanilla and mix until all ingredients are combined. 

Cut up the cooled brownies, playing close attention to the middle pieces. Cut into small pieces, add to the ice cream mixture and mix again until combined. You’ll see some specks in the ice cream. Cut up a few more pieces and mix in with a spatula, not your mixer, so that they stay large chunks. 

Pour half of the ice cream into a freezer-safe container. Melt the peanut butter in a small bowl for 30 seconds and drizzle about half of it over the layer of ice cream. Add the rest of the ice cream to the container and drizzle remaining peanut butter on top as well as any leftover brownie pieces you want in there. 

Freeze for at least 6 hours. Serve on a sugar cone or in a bowl, and enjoy it while it lasts!

Vegan Zucchini Brownies

Vegan Zucchini Brownies | Revamperate Vegan Zucchini Brownies | Revamperate
Happy Friday! As you can probably tell if you follow my blog, I’m not vegan. Butter and cheese are a very large part of my diet, and butter and eggs are a huge part of my baking. Every once in a while, I do like to take the vegan route, especially when my parents send me home with fresh zucchini from their garden. Naturally, my first thought was to bake with it! I went back and forth about what to make and decided that whatever it was, it had to have cream cheese on top, which (sadly) is not vegan BUT you can make it vegan if you use vegan butter and/or dairy-free cream cheese, and I bet it would still taste delicious with these brownies. 

Normally, I’m not one to add vegetables to my baked goods, but these vegan zucchini brownies are the exception. I never would have thought something semi-healthy would taste so good. By the way, they are still amazing by themselves, but I have to admit the cream cheese frosting takes them to the next level. I thought baking with no butter or eggs would make these brownies dry and lacking some essential flavor, but that wasn’t the case at all. They tasted just like your usual fudgy, moist brownie but with a kick of the zucchini flavor. Here’s how to make them! 

Vegan Zucchini Brownies | Revamperate
Ingredients:

  • 1 tbs unsweetened cocoa powder
  • 1 1/4 cup vegan chocolate chips
  • 1 1/2 cups shredded zucchini, drained of excess moisture 
  • 1 cup sugar 
  • 1/2 cup brown sugar
  • 2 cups flour
  • 2 tsp vanilla
  • 1/2 cup vegetable oil 
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda

In a small saucepan on the stove, melt 3/4 cup of the chocolate chips and add the cocoa powder. Set aside to cool for a few minutes. 

In the bowl of your mixer, combine vegetable oil and sugars. Mix in the slightly cooled chocolate mixture. Add the vanilla, salt, baking soda and shredded zucchini. Then slowly mix in the flour with a spatula until just combined. Lastly, stir in the remaining chocolate chips. 

Vegan Zucchini Brownies | Revamperate Vegan Zucchini Brownies | Revamperate
Pour the batter into a parchment lined 9 x 9 inch baking pan and bake on 350 degrees for 35-40 minutes until an inserted toothpick comes out mostly clean with some crumbs hanging on. Let cool on a cooling rack, and pull the brownies out by the parchment.

Frost with a delicious frosting (like this non-vegan but absolutely amazing cream cheese frosting, but you can sub vegan cream cheese and butter) and serve. You will never know these are vegan or healthy! Enjoy!

Chocolate Bourbon Brownies with Bourbon Caramel Frosting

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | RevamperateChocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
So this weekend is National Bourbon Day, and I figured we should celebrate. I guess you could call me a whiskey girl? I thought the best way to celebrate would be with combining chocolate and bourbon to make a deliciously sweet combination in these bourbon chocolate brownies. Even better, let’s throw some caramel in there. Bourbon and caramel go together surprisingly well…are you hungry yet?!

Even if you’re not really a bourbon-lover, you’ll love these brownies. They don’t actually taste like bourbon, but the taste compliments the chocolate and caramel really well, creating a flavor you wouldn’t expect. Gotta try them to find out!

Bourbon chocolate brownies ingredients (makes one 8×8 pan):

  • 1/2 cup butter, melted
  • 4 oz. dark baking chocolate
  • 1 cup sugar
  • 3 eggs
  • 1/4 cup bourbon whiskey
  • 1/4 cup cocoa powder, sifted
  • 1 cup flour
  • 1/2 tsp salt

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Melt the butter in a saucepan on the stove. Mix in the chopped chocolate and stir until fully melted. Set aside to cool before pouring into  a mixing bowl. In a separate bowl, combine the flour, salt and sifted cocoa powder. Take the cooled butter and chocolate mixture, and mix in the sugar and then the eggs, beating well between each addition. Add whiskey. Lastly, fold in the remaining dry ingredients and stir until only a small amount of white is showing. Pour the batter into a parchment lined 8×8 square pan and bake on 350 degrees for about 30-34 minutes until the brownies begin to pull away from the sides and an inserted toothpick comes out almost clean.

Let your bourbon brownies cool while you start making the frosting.

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Bourbon caramel frosting:

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1/4 cup milk (I used low fat)
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla
  • 2 tbs bourbon whiskey

First, melt the butter in a small saucepan on medium heat. Stir in the brown sugar and heat for about 2 minutes. Pour in the milk and bring to boil, stirring often. Let cool and pour into a mixing bowl. Mix in the powdered sugar until fully combined. Then add the vanilla and bourbon and mix until creamy. Spread the frosting onto cooled brownies and serve with a glass of milk (or, you know, bourbon?) and enjoy!

 

Rocky Road Brownies

Rocky Road Brownies | Revamperate Rocky Road Brownies | Revamperate
Tomorrow is National Rocky Road Day! Naturally, I’m celebrating over here with some delicious rocky road brownies that are seriously one of the best things I have ever made. Like, I could eat rocky road brownies for ever and be pretty OK with that because they are THAT delicious.

These are super soft and chewy and fudgy, just the way I like my brownies. To make them rocky road-like, I baked dark chocolate chips and peanuts into the the batter and topped them with more peanuts and lots of mini marshmallows, plus some dark chocolate drizzle for good measure. So good! By adding the marshmallows when the brownies are straight out of the oven, it makes the top soft and gooey without being overly sticky, and I used salted peanuts to add a delightful saltiness to the deep chocolate of the brownies. Let’s get on with the recipe now!

Rocky Road Brownies | Revamperate
Ingredients (makes about 12-16 brownies):

  • 1/2 cup unsalted butter, melted
  • 3/4 semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/2 dark brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 tbs unsweetened cocoa powder, sifted
  • 1/2 cup flour
  • 1/2 cup dark chocolate chips (+ more for topping)
  • 1 1/2 cup mini marshmallows (for topping)
  • 1/2 cup salted peanuts (+ more for topping)
  • 1 tbs vegetable oil (optional, topping)

Combine the flour, sifted cocoa and salt in a small bowl and set aside. In a saucepan on the pan, melt the butter on low heat, stirring with a whisk. As it’s almost completely melted, stir in the 3/4 cup of semi-sweet chocolate chips until completely melted and pour into your mixing bowl to cool for 5-10 minutes. Once the chocolate mixture has cooled, beat in the sugars, followed by each egg and the vanilla, mixing well in between each addition.

Use a spoon or spatula to fold in the dry ingredients until a little white is still showing. Then mix in the 1/2 cup of dark chocolate chips (of course, you can substitute semi-sweet or milk chocolate) and 1/2 cup salted peanuts (or unsalted, it’s your call). Move the batter into a parchment-lined 9×9 inch pan lightly sprayed with cooking spray and spread with a spoon or spatula. Bake on 350 degrees for 30-35 minutes, depending on your oven and pan. Remove when an inserted toothpick in the middle comes out almost clean – they’re fudgy so a few crumbs are good.

Rocky Road Brownies | Revamperate Rocky Road Brownies | Revamperate
Place on a rack and immediately sprinkle with about 1 1/2 cups of marshmallows and a handful of peanuts. As the rocky road brownies cool, the marshmallows and peanuts (but mostly the marshmallows) will sink in and melt slightly. While the brownies cool, melt additional dark chocolate for the drizzled topping by combining the vegetable oil and a large handful of dark chocolate chips in a saucepan (I used the same one as I used for the butter). Melt on low heat, stirring constantly with a spoon. Then use the spoon to drizzle the topping and let the brownies sit until they are cooled and the chocolate has dried (this part may take a while).

Cut and serve, and prepare to be amazed. I suggest a cold glass of milk on the side. This has got to be one of my favorite brownie recipes by a long shot! Enjoy!