Why are these the best strawberry oatmeal bars?

• Made with pantry staple ingredients.
• Vegan and gluten free options included.
• More oatmeal crumb topping than similar recipes.
• Perfect for a healthy breakfast, snack, or light dessert.
• And they taste like traditional summer strawberry crisp, in the convenient form of a soft, wholesome snack bar!

Also try these Chocolate Oatmeal Fudge Bars

Homemade strawberry oatmeal bars

The oats give the bars a deliciously chewy texture, and the natural sweetness of the strawberries lets you use much less sugar than you’ll find in packaged breakfast bars.

Add a touch of cinnamon, and these strawberry bars are impossible to resist!

Bring them to potlucks, barbecues, book clubs, or bake sales. Pack the bars into a lunch box, or grab one on your way out the door for a quick on-the-go snack.

Another reader favorite: Sopapilla Cheesecake Bars

Step by step recipe video

Above, watch the video showing how to make the easy strawberry oatmeal bars.

Key ingredients

Oats – Go with quick oats, old fashioned rolled oats, or even instant oats. For the best chewy texture and bars that hold together, do not use steel cut oats.

If making the recipe for someone following a gluten free diet, either buy certified gluten free oats or substitute rolled quinoa flakes.

Strawberries – You can use fresh or frozen strawberries. Thaw frozen berries before use, and blot away excess water with paper towels. I do not recommend freeze dried strawberries for the filling, although you can sprinkle a handful on top if you wish.

Flour – The recipe works with whole grain spelt flour, oat flour, gluten free all purpose flour, or classic all purpose white flour. Almond flour yields crumbly (albeit tasty) results, and coconut flour should be avoided because of its dry properties.

Sugar – White sugar gives you a crispier oat topping, while brown sugar turns out softer bars. If you want added sugar free strawberry oatmeal bars, choose xylitol or granulated erythritol.

The sweetener in the strawberry filling can be any dry or liquid sweetener, including regular sugar, honey, or pure maple syrup.

Oil or butter – Sunflower, vegetable, or melted coconut oil are all good options. Butter or dairy free plant based alternatives also work.

Using salted versus unsalted butter is totally your choice, as I’ve tried both ways and the difference is imperceptible.

Other ingredients – The recipe also calls for baking powder, cornstarch or arrowroot powder, a little salt, and ground cinnamon for flavor.

How to make strawberry oatmeal bars

1. Start by gathering your ingredients.
2. Preheat the oven to 350 degrees Fahrenheit. Line a square eight inch baking pan with parchment paper, or grease the pan very well.
3. Stir the oats, flour, cinnamon, salt, sugar, and baking powder in a large mixing bowl.
4. Stir in the oil or butter, then very firmly press two thirds of this dough into the pan. Reserve the remaining dough.
5. Mix together the berries, cornstarch, and one tablespoon sweetener, then press this on top of the mixture in the pan. Sprinkle the reserved oat dough on top, and press down firmly.
6. Bake on the oven’s center rack for forty five minutes. Let cool, then refrigerate for an hour or more before cutting, during which time they will firm up considerably.
7. The strawberry squares are yummy on their own, but they are even better with a drizzle of peanut butter or melted coconut butter. Or sprinkle the snack bars with powdered sugar or shredded coconut.

Feeling fancy? Top with Homemade Nutella

Frequently asked questions

Can I use jam instead of fresh berries? For strawberry oatmeal bars with jam filling, swap the cornstarch, one tablespoon of sweetener, and half of the strawberries with one cup of strawberry preserves.

How do I turn the recipe fat free and oil free? Replace the oil with an equal amount of applesauce or mashed banana. The streusel topping and crust texture will be similar to that of a fluffy muffin.

What if I want to make strawberry rhubarb bars? This is an easy variation. Simply substitute one cup of the strawberries for one cup of diced rhubarb. Or use this same option to create blueberry, raspberry, peach, apple, or blackberry flavors.

How do I double the recipe to feed a larger crowd? Just double all of the ingredients, and cook in a 9×13 inch pan. Baking time remains the same.

Are the bars low calorie? When cut into 16 squares as shown in the photos, each strawberry bar contains just 100 calories, with over two grams of protein and close to three grams of fiber.

Can I add mini chocolate chips? Of course you can! Just throw in a handful. There’s no need to measure.

Print

Strawberry Oatmeal Bars

This easy strawberry oatmeal bars recipe is packed with sweet fresh strawberries and buttery oat crumble, for one delicious healthy fruit snack!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword healthy, oatmeal, oats, strawberries

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 100kcal

Ingredients

• 1 1/2 cups quick oats or rolled oats (150g)
• 2/3 cup flour (spelt, white, or oat) (80g)
• 1/2 cup sugar or xylitol (100g)
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup oil or butter (100g)
• 2 1/2 cups diced strawberries (300g)
• 1 1/2 tsp cornstarch or arrowroot (7g)
• 1 tbsp pure maple syrup or sweetener of choice (15g)

Instructions

• To make the strawberry oatmeal bars, start by preheating your oven to 350 F. Grease an eight inch baking pan or line the bottom with parchment paper. In a large bowl, stir the oats, flour, cinnamon, salt, baking powder, and sugar. Stir in the oil or melted butter, then very firmly press 2/3 of the dough into the pan. Stir berries, cornstarch, and maple syrup in a medium bowl. Spread this berry filling on top of the dough in the pan, then sprinkle the reserved dough on top. Press down very firmly again. Bake 45 minutes on the center rack. Let cool, then refrigerate until chilled, as they firm up considerably. Eat plain or drizzled with peanut butter or a dusting of powdered sugar.

  View Nutrition Facts

Video

Notes

Still craving strawberries? Make Strawberry Pie or this Strawberry Mousse.

 

Nutrition

Serving: 1bar | Calories: 100kcal | Carbohydrates: 9g | Protein: 2.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 30mg | Potassium: 83mg | Fiber: 2.9g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

More Healthy Snack Bars

Carrot Cake Bars

Chickpea Blondies

Vegan Brownies

Blueberry Bars

Keto Lemon Bars

Peach Bars

Vegan Cranberry Bliss Bars

Chocolate Chip Peanut Butter Bars

Apple Crumble Bars

Protein Bars

The post Strawberry Oatmeal Bars appeared first on Chocolate Covered Katie.

The best carrot cake bars

For all of you carrot cake lovers, these bars are a must try dessert for Easter.

I’ve tried so many carrot cake bar recipes over the years, and this one is truly the best of them all. The texture is soft, moist, and irresistibly fluffy!

And they taste just like eating homemade cream cheese frosted carrot cake, in the convenient form of a hand held bar.

One taste, and you will want to make these mini carrot cake bars year round.

Also try this Carrot Cake Banana Bread

Carrot bar ingredients

The recipe calls for just a few basic ingredients and no cake mix!

You will need shredded carrot, applesauce, cinnamon, flour, apple cider or white vinegar, pure vanilla extract, salt, baking soda, sugar, and optional raisins.

Carrots – The recipe works with both standard size and baby carrots. Be sure to peel the vegetables fully if they are not already peeled.

For a fun variation, try purple, red, yellow, or white carrots instead of orange.

Applesauce – Feel free to go with either sweetened or unsweetened applesauce. Or swap it out for an equal amount of ripe mashed banana or drained crushed pineapple.

Flour – I have successfully baked these carrot squares with whole grain spelt flour, white flour, oat flour, and gluten free all purpose flour.

See below if you prefer a keto option with almond flour. I do not recommend coconut flour or whole wheat flour here.

Cinnamon – One and a half teaspoons of high quality ground cinnamon adds flavor and compliments the sweet carrots.

If you have ground ginger and ground cloves on hand, stir in a pinch of each for even more depth of flavor.

Sugar – Thanks the natural sweetness in the applesauce and spices, you need just half a cup of sugar for the entire recipe.

White sugar, brown sugar, or unrefined coconut sugar are all great options. For bars with no sugar added, opt for granulated erythritol or xylitol.

You can technically substitute pure maple syrup or honey. However, the texture comes out somewhat gummy with this substitution so I do not recommend it.

Optional ingredients

Add ins – I love raisins in my carrot cake, so I almost always mix in a fourth cup with the dry ingredients. You could add chopped dried pineapple, dates, or figs.

Stir in an optional handful of diced nuts, such as walnuts, almonds, pecans, or shredded coconut if you wish. No need to measure!

Protein powder – For high protein carrot bars you can eat for breakfast, swap up to a third cup of the flour with unsweetened protein powder.

Oil – Including a fourth cup of vegetable oil or melted coconut oil adds richness and yields a lighter texture.

For oil free, low fat, and low calorie healthy carrot cake bars, you can substitute additional applesauce or mashed banana instead.

Readers love these oil free Oatmeal Muffins

Homemade cream cheese frosting

Here is my tried and true recipe for the creamiest, fluffiest carrot cake frosting. It pairs deliciously with the moist cake bar underneath, and each bite will remind you of carrot cake cheesecake!

Feel free to top your carrot cake bars with powdered sugar, Coconut Butter, store bought vanilla icing, or almond butter if you prefer.

Cream Cheese Frosting

• 4 ounces cream cheese or vegan cream cheese
• 2 ounces butter or plant based alternative
• 1 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• optional milk or water as needed

Let the cream cheese and butter come to room temperature so they are softer and easier to blend with beaters, a stand mixer, or a fork. Beat in the powdered sugar a half cup at a time. Then whip in the vanilla until smooth. Thin out the frosting with a teaspoon or two of milk or water.

This cream cheese frosting recipe from scratch yields about a cup, which is the perfect amount for topping the full pan of carrot squares.

I will often double the recipe and use leftover frosting on Chocolate Zucchini Cake or four ingredient Easy Cinnamon Rolls.

Step by step recipe video

Above, watch the full carrot cake bar recipe video.

How to make moist carrot cake bars

Read through the recipe instructions, and gather your ingredients.

Grease an eight inch square pan, or line the bottom of the pan with parchment paper.

Or if you want thinner bars, grease a sheet pan or a nine by thirteen inch rectangular pan. Set this baking pan aside.

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, whisk the shredded carrot, applesauce, vinegar, vanilla extract, and optional oil.

Stir in the flour, cinnamon, salt, baking soda, sugar, optional ginger and cloves, and optional raisins to form a batter. To prevent a dense and gummy texture, it is important to not overmix the batter.

Spread the carrot cake mixture evenly into your prepared pan with a spatula or spoon.

Place the pan on the center rack of the preheated oven. Bake thirty minutes in an eight inch pan or fifteen minutes for sheet pan bars.

At the end of the baking time, a toothpick inserted into the center of the pan should come out mostly clean.

Let cool before frosting the bars with cream cheese frosting or your toppings of choice.

Once cooled and frosted, loosely cover the baking pan in cloth or paper towels and refrigerate for optimum freshness.

Tip: If you can wait, the texture and taste are even better the next day!

After a day, refrigerate leftovers for up to five days in a covered container. Or slice and freeze for about two to three months.

Healthy carrot cake squares

This classic carrot dessert does not taste healthy at all. Yet at the same time, it is packed with nutrition.

And even with frosting, the carrot bars are under 100 calories each!

Just one serving gives you fiber, protein, potassium, vitamin K, vitamin C, folate, niacin, and over 25% of the RDA for vitamin A.

These bars are a great choice for Easter brunch or for birthday parties where you want to accommodate different dietary preferences of guests.

The recipe includes dairy free, egg free, gluten free, fat free, added sugar free, and vegan options.

Is there a low carb version?

For keto carrot cake bars, use this recipe for Keto Carrot Cake.

Bake in a rectangular nine by thirteen inch pan instead of two round pans.

Top with your own favorite sugar free frosting. Or make my homemade cream cheese frosting recipe above, using powdered erythritol or xylitol instead of powdered sugar.

Cut into bars or squares.

Print

Carrot Cake Bars

These carrot cake bars are moist, fluffy, and so delicious! It's the perfect recipe for Easter dessert or any time you crave homemade frosted carrot cake!

Course Dessert

Cuisine American

Keyword cake, carrot cake, carrots, Easter

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 16 bars

Calories 120kcal

Ingredients

• 1 cup shredded carrot (200g)
• 1/2 cup applesauce or crushed pineapple or mashed banana
• 1/4 cup oil or additional applesauce for fat free
• 2 tsp vinegar
• 2 tsp pure vanilla extract
• 1 1/2 cups flour (See above for a keto version)
• 1 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup sugar or packed coconut sugar or xylitol
• 1 pinch ground ginger and cloves (optional)
• 1/4 cup raisins (optional)
• 1 handful shredded coconut, crushed walnuts or pecans (optional)
• 1 recipe cream cheese frosting above, or your favorite frosting or toppings

Instructions

• To make carrot cake bars, first preheat the oven to 350 F. Grease an 8 inch square pan or line the bottom with parchment paper. If you prefer thinner bars, use a sheet pan or 9 x 13 inch baking pan. Stir all ingredients in a large bowl until just evenly mixed. Spread into the pan. Bake 30 minutes in an 8 inch pan or 15 minutes on a sheet pan. The bars are done when a toothpick inserted into the center comes out mostly clean. Let cool fully before frosting. Loosely cover the pan with a towel and refrigerate. If you can wait, the taste and texture are even better the next day. After a day, store leftovers covered in the refrigerator or freezer for best freshness.

  View Nutrition Facts

Notes

Also make these popular Easter Chocolate Peanut Butter Eggs.

 

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 20.4g | Protein: 2.2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2g | Sodium: 155mg | Potassium: 100mg | Fiber: 2.2g | Sugar: 9g | Vitamin A: 1500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Easy Carrot Cake Desserts

Vegan Carrot Cake

Carrot Cake Muffins

Carrot Cake Baked Oats

Healthy Carrot Cake Cupcakes

Carrot Bread

Carrot Cake Cinnamon Rolls

Gluten Free Carrot Cake Cupcakes

The post Carrot Cake Bars appeared first on Chocolate Covered Katie.

Caramel apple pie bars

With a shortbread crust, caramel apple filling, and buttery streusel topping, this is the perfect recipe for Fall.

They are surprisingly easy to make at home. And at under 200 calories each, these soft and gooey treats are any caramel apple lover’s dream come true.

I brought the caramel apple bars to a Halloween party, but they would be just as welcome at Thanksgiving, Christmas, or pretty much any holiday gathering.

Use leftover apples for Baked Apple Cider Donuts

Ingredients for the dessert

Apples – Choose tart, crisp varieties of apples when baking.

Honeycrisp, Granny Smith, Jonagold, Braeburn, Fuji, Golden Delicious, Gala, and Pink Lady apples are all great choices.

You want to avoid apples that turn mushy when cooked, like Red Delicious.

Caramel – Feel free to go with store bought caramels to save time. Or make your own homemade caramels from scratch.

For salted caramel apple bars, buy salted caramels. And for vegan caramel apple bars, look for plant based caramels.

Flour – I recommend either white all purpose flour, spelt flour, or all purpose gluten free flour. Or for caramel apple oatmeal bars, go with oat flour.

If you experiment with whole wheat flour, almond flour, or pastry flour, please let me know how it goes.

For the best results, do not use coconut flour because it will yield dry results.

Sugar – This can be regular white sugar, brown sugar, or unrefined coconut sugar. For added sugar free bars, choose granulated xylitol or an erythritol monk fruit blend.

I have never tried to swap out the sugar for pure maple syrup or honey so cannot recommend these substitutions.

Spices – Ground cinnamon imparts spicy sweetness and Fall flavor, and a pinch of salt adds depth. You can also add a fourth teaspoon of ginger or a pinch of nutmeg.

Thickener – The recipe is naturally egg free. Cornstarch thickens the apple filling, while baking powder helps give the pastry crust and streusel topping a light, tender crumb.

Fat source – Choose butter or dairy free butter, coconut oil, or vegetable oil.

Using coconut oil yields a slightly more crunchy texture, while caramel crumble bars made with butter or vegan butter are softer.

Healthy caramel apple bars

Looking for a healthy option with added calcium and fiber?

Substitute chopped and pitted dried dates in an equal amount for the caramels.

While they of course do not taste exactly the same as traditional caramel, naturally sweetened dates do have a flavor profile and sweetness similar to caramel.

Some readers like to bake oil free and replace the butter with applesauce. Feel free to try this low fat variation for yourself. If you are used to the taste of healthy desserts, you may not mind the dense muffin texture.

Readers also love these Vegan Cranberry Bliss Bars

Caramel apple bars recipe video

Watch the step by step video, above.

Recipe tips and troubleshooting

You may catch in the video that I completely forget to add cornstarch. Thanks to the high pectin in apples, the bars still held together surprisingly well and were not crumbly like I’d expected.

So if you make the same mistake that I did, bake the pan anyway and the results will probably be just fine!

If it happens to be a humid day or you accidentally added too much water and your dough is a bit gummy, use a spoon to drop small pieces of dough as evenly as possible over everything.

This issue has happened to me before and it still turns out great in the end.

When made with coconut oil instead of butter, the bars are a bit more crumbly. I recommend chilling the pan after cooling for a few minutes, because it will make slicing the bars much easier and less messy.

Want more bars? Make Peach Bars or Blueberry Bars

How to make caramel apple bars

Begin by preheating your oven to 350 degrees Fahrenheit.

Line the bottom of an eight inch square baking pan with parchment paper. Alternatively, grease the pan well with oil or fat free oil spray. Set the pan aside.

In a large mixing bowl, stir the flour, sugar, cinnamon, salt, and baking powder very well. If you are using unsalted butter or oil, add an additional fourth teaspoon of salt.

Using a pastry cutter, wire whisk, or a fork, cut in the butter or oil until small pea sized crumbles form. If the dough is too dry, slowly add a little water.

*Quick and easy recipe tip: You can cut the butter or oil in by pulsing the ingredients in a food processor if you prefer. Pulse just around ten times, making sure to not over process the dough.

Press about two thirds of the pastry dough very firmly into the bottom of the prepared eight inch baking pan. You may use a second sheet of parchment paper or a large spoon to smooth it down.

Peel the apples if you wish, or skip this step like I did.

Apple skin provides vitamins A, C, K, and multiple other health benefits like fiber, calcium, and potassium.

Dice or thinly slice the apples. Then toss them in a bowl with cornstarch or arrowroot.

Spread this apple filling over the crust in the pan. Finely chop the caramels, and spread them evenly over the apples.

Sprinkle the reserved dough evenly over top. As a fun variation, you can also sprinkle a layer of oats or granola on top of everything for some crunch.

Baking and storing instructions

Once the oven reaches 350 degrees, bake the pan on the center rack for fifty minutes.

After this time, the apples should look bubbly and nicely caramelized. Your kitchen will smell deliciously like cinnamon sugar.

Carefully remove the pan of bars and let them sit on the counter.

It is important to let them cool before slicing into bars, because they will firm up as they cool off.

Slice into twelve large bars or sixteen smaller caramel apple squares.

If I am going to a party where I know there will be a lot of dessert options, I will sometimes slice them into twenty or even twenty five mini apple caramel bars. People love bite sized desserts!

Store leftovers in an airtight covered container in the refrigerator for up to five days.

Or freeze with a layer of parchment paper in between each layer of bars. The recipe should stay good in the freezer for about three months. Thaw in the microwave or toaster oven, on the stove top, or overnight in the refrigerator before enjoying.

Next on my baking list is to try adding cream cheese to the filling to create DIY caramel apple cheesecake bars.

Extra caramels? Add them to 3 ingredient Cereal Bars

Converting the recipe to grams

I love using a food scale instead of cups and tablespoons, because I believe it yields the most consistent results when baking.

Food scales also mean less clean up, which is always a win in my book.

If you wish to use a kitchen scale for this recipe, measure 200 grams flour, 130 grams sugar, 7 grams cinnamon, 8 grams cornstarch, 150 grams caramels, 150 grams butter or oil, and 320 grams apple, measured after dicing.

Also remember to add the baking powder and salt.

The recipe was adapted from this Apple Crisp and my Apple Crumble Bars.

Print

Caramel Apple Bars

This easy recipe for caramel apple bars is packed with sweet apples and gooey caramel in each irresistible bite!

Course Dessert

Cuisine American

Keyword apple, caramel, cinnamon

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Calories 180kcal

Ingredients

• 1 2/3 cups flour (spelt, white, or oat)
• 1 1/2 tsp cinnamon
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2/3 cup sugar or unrefined sugar
• 3/4 cup butter or coconut oil
• 1 tbsp water if needed
• 3 cups diced apple (320g)
• 1 tbsp cornstarch or arrowroot
• 5 oz caramels or dried dates

Instructions

• Preheat the oven to 350 F. Grease an 8 inch pan or line the bottom with parchment paper. In a large mixing bowl, stir the flour, sugar, cinnamon, salt, and baking powder well. If using unsalted butter or oil, add an additional 1/4 tsp salt. With a pastry cutter, fork, or in a food processor, cut in the softened butter or oil until small pea sized crumbles form. If too dry, very slowly add a little water. Press about 2/3 of the dough firmly into the pan. Toss apples with cornstarch in a bowl, then spread them evenly over the crust in the pan. Finely chop the caramels and spread them out on top. Sprinkle reserved dough over everything. Bake 50 minutes. Let cool fully before slicing into bars. The coconut oil version is more crumbly, so you can chill the bars to make slicing easier. Once cooled, refrigerate leftovers in a covered container for up to 5 days.

  View Nutrition Facts

Video

Notes

Be sure to also try these party friendly Sopapilla Cheesecake Bars.

 

Nutrition

Serving: 1bar | Calories: 180kcal | Carbohydrates: 23g | Protein: 2.5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 114mg | Fiber: 3.7g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

Easy Apple Desserts

Applesauce Cake

Apple Bread

Vegan Apple Pie

Applesauce Muffins

Apple Banana Bread

The post Caramel Apple Bars appeared first on Chocolate Covered Katie.

Easy keto lemon bar recipe

With just six ingredients and no sugar or flour required, you will fall completely in love with the smooth and melt-in-your-mouth texture of these low carb lemon squares.

The sweet lemon dessert reminds me of something between a lemon bar and a lemon cheesecake, which basically makes them impossible to resist.

I’ve already made the recipe at least a dozen times, and each batch almost instantly disappears as soon as I set it down on the table!

Also try the popular Keto Brownies

Sugar free lemon squares

The keto lemon squares are great for company or for an easy weeknight dessert. And they can easily be made without sugar.

Just blend everything together, layer the lemony mixture into a pan, and let the oven do all the hard work.

With no eggs or dairy, and flourless, sugar free, gluten free, low carb, paleo, and vegan options, these classic homemade keto lemon bars are sure to be a hit with everyone who tries them.

Note: If you are not on a low carb or keto diet and want to use regular sugar for the lemon bars, there is a non keto version of the recipe as well.

Still craving lemon? Make Keto Lemon Bread or Lemon Sorbet

Keto lemon bar recipe video

Above, watch the step by step video.

How to make keto lemon bars

Step One: Start by reading through the recipe and gathering all ingredients. Preheat your oven to 350 degrees Fahrenheit.

Step Two: If you are using a crust, combine all of the crust ingredients in a mixing bowl. Then smooth the dough evenly into a parchment lined or well greased eight inch baking pan.

Step Three: Combine the cream cheese, yogurt, lemon juice and zest, powdered xylitol or powdered sugar, almond flour or cornstarch, and optional turmeric in a blender just until smooth.

(Beating too much can cause cracking due to beating in added air.)

Step Four: Pour the smooth lemon filling into the prepared baking pan. Cook on the oven’s middle rack for twenty five minutes.

Step Five: Once time is up, leave the oven door completely closed and turn off the heat. Let the pan sit in the closed oven for eight minutes, during which time it will slowly cool down.

Step Six: Remove the still underdone lemon bars and set them on the counter to continue cooling gradually.

Storing leftovers

Once cool, refrigerate the entire pan for a few hours or overnight. During this time, the squares will firm up considerably.

Leftover lemon squares should stay good in the refrigerator for up to five days. Or slice and freeze them in an airtight covered container for up to about four months.

Make sure to thaw the frozen bars fully before serving them to guests.

Readers also like these Coconut Flour Cookies

Katie’s lemon square tips and tricks

In general, high heat, over beating, and sudden changes in temperature can all cause cracking in cheesecake square recipes.

Thankfully, I’ve picked up a few great baking tricks over the years to make cracked bars a thing of the past.

The best of these tricks is to fill a baking pan about two thirds of the way with water and place it on the lower oven rack. (You will bake the cheesecake bars on the middle rack.) The water adds moisture to the oven so that your low carb lemon bars will not dry out as they bake.

Bring the cream cheese to room temperature before starting. This step enables you to not need to beat it as long to get the batter smooth. And less beating means fewer air bubbles that can form and burst during the cooking process.

Finally, avoid rapid temperature changes by letting the bars cool. First cool them for a few minutes in a turned off oven for five to ten minutes. Then continue to cool on the counter before refrigerating until firm.

Keto lemon bar ingredients

You will need cream cheese, plain yogurt, lemon juice, lemon zest, powdered erythritol or xylitol or sugar, almond flour (or cornstarch for a non keto lemon bar), and an optional pinch of powdered turmeric or natural yellow food coloring for the smooth lemon filling.

Make the bars crustless, or use the simple keto crust below that calls for only almond meal and butter or coconut oil. It’s like a keto version of a graham cracker crust.

Even more than the lemon juice, it is the lemon zest that gives these fancy dessert bars their bold lemon flavor. So do be sure to include this ingredient.

To make your own lemon zest, simply wash a lemon and use a zester or grater to shred the peel. If you don’t have one of these gadgets, use a vegetable peeler. Then finely dice the skin with a sharp knife.

For keto vegan lemon bars, use vegan cream cheese and dairy free yogurt.

Or if you want to change up the flavor, try substituting vanilla, strawberry, raspberry, or even blueberry yogurt. Sugar free lemon blueberry bars? Yes, please!

Leftover lemon? Use it up in this Cauliflower Alfredo Sauce

If desired, top the recipe with sliced lemons and Coconut Whipped Cream.

Print

Keto Lemon Bars

These soft and creamy keto lemon bars are a super easy keto dessert recipe that melts in your mouth!

Course Dessert

Cuisine American

Keyword cream cheese, keto, lemon, low carb

Prep Time 8 minutes minutes

Cook Time 25 minutes minutes

Total Time 33 minutes minutes

Servings 12 – 16 bars

Calories 60kcal

Ingredients

• 12 oz cream cheese
• 1 cup yogurt
• 2 tbsp lemon juice
• 2 tsp lemon zest
• 1/2 cup powdered xylitol or erythritol, or powdered sugar for non keto
• 3 1/2 tbsp almond flour (or 1 tbsp cornstarch)
• optional 1/8 tsp turmeric or a few drops yellow food coloring for color

Optional Keto Crust

• 1 1/2 cup almond flour
• 4 tbsp melted butter or coconut oil

Instructions

• *The lemon zest is important, so be sure to include it. I like to use a water bath (see above for explanation) but it is not required.

  To make keto lemon bars, preheat the oven to 350 F. Combine the crust ingredients, if using. Press into a parchment lined 8×8 pan. Meanwhile, combine remaining ingredients in a blender or food processor until smooth. (Don't over-beat, which could cause cracking.) Pour over the crust, and bake 25 minutes. Do not open the oven door, but turn off heat and let sit 8 minutes. Take out the still undercooked bars and let cool completely, then refrigerate a few hours until firm. Leftover bars can be refrigerated or frozen.

  View Nutrition Facts

Video

Notes

The recipe was adapted from this Keto Cheesecake, and the crust was adapted from my Keto Cookies.

 

Nutrition

Serving: 1square | Calories: 60kcal | Carbohydrates: 1.6g | Protein: 0.8g | Fat: 6.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.1g | Sodium: 6mg | Potassium: 99mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 2mg

More Healthy Low Carb Desserts

Lemon Mousse

Keto Blueberry Muffins

Avocado Chocolate Mousse

Keto Mug Cake Recipe

Almond Flour Banana Bread

Chia Pudding Recipes

Protein Brownies

The post Keto Lemon Bars appeared first on Chocolate Covered Katie.

What are magic cookie bars?

The popular coconut bars go by many different names.

You may know them as Hello Dolly bars, Seven Layer bars, Magic Squares, Coconut Dream bars, or Coconut Magic Cookie bars.

Growing up, these coconut magic squares were one of my absolute favorites.

The recipe starts with a two ingredient graham cracker crust, followed by layers of shredded coconut, chocolate chips, and often other ingredients like chopped walnuts, pecans, or sometimes even butterscotch chips.

Whatever you wish to call them, magic cookie bars are downright delicious!

You may also like Chocolate Crinkle Cookies

Easy seven layer bars

If you need a crowd friendly recipe to serve at a barbecue, shower, potluck, or dinner party, classic magic cookie bars are the perfect choice.

The recipe is easy to transport and needs no refrigeration. So it is a great option for your next holiday party.

Make a batch for Thanksgiving, Christmas, Valentine’s Day, or Fourth of July. These gooey coconut cookie bars are a welcome addition to any event.

Still craving coconut? Try Coconut Ice Cream

Ingredients for the best coconut magic bars

The recipe calls for graham crackers, shredded coconut, chocolate chips, optional nuts, oil or butter, and sugar or sweetener of choice.

There is no sweetened condensed milk or evaporated milk (like the one from Eagle Brand) required for these treats.

Feel free to choose dark chocolate, milk chocolate, white chocolate, or semi sweet chocolate chips. Or for a fun alternative, swap out at least a third of the chocolate chips with peanut butter chips, cinnamon chips, or butterscotch chips.

You can also add chopped dates, raisins, dried cranberries or other dried fruit, diced walnuts, almonds, or pecans. The recipe is incredibly versatile.

If you wish to use a basic bar cookie crust, gluten free crust, or almond flour crust in place of the graham cracker crust, this is fine as well.

For best results, go with full fat shredded coconut, not low fat. Both sweetened and unsweetened varieties work well.

Canned coconut milk is the only milk that works. Substituting refrigerated coconut milk beverage or any other type of milk, including lite coconut milk, is not recommended.

The recipe is traditionally egg free. To make vegan magic cookie bars, simply use dairy free butter or the coconut oil option.

Use leftover chocolate chips for Healthy Chocolate Chip Cookies

Step by step recipe video

Watch the magic cookie bar recipe video – above

How to make magic cookie bars

Line an eight inch square baking pan with parchment paper, covering the bottom of the pan and a bit up the sides. Set this pan aside.

Preheat the oven to 350 degrees Fahrenheit.

To make your own graham cracker crumbs at home, throw nine or ten full graham cracker sheets into a food processor. Process until fine crumbs form.

If you prefer an easier option, just buy graham cracker crumbs in a box at the grocery store or Target. You will need about one and a half cups for this recipe.

In a mixing bowl, toss the crushed graham crackers with the melted butter or coconut oil until evenly mixed.

Transfer to the prepared pan, and press down very firmly until the crust covers the bottom of the pan in an even layer. Tip: use a second sheet of parchment paper or wax paper so your hands do not get sticky and messy.

Sprinkle the chocolate chips, optional chopped dates and nuts, and the shredded coconut over the graham cracker crust.

Open the can of coconut milk. If its contents are hard and not easy to stir, transfer to a bowl or saucepan and gently warm on the stove or in the microwave until smooth.

Whisk the sweetener into the milk with a fork or wire whisk.

Pour the sweetened coconut milk evenly over the top of the layers in the pan. Then place the baking pan on the center rack of the oven, and bake for 35 minutes.

Readers also like these Chocolate Truffles

Storage tips for the coconut bars

Let the pan cool, during which time the magic squares will firm up. If you want them even firmer, cover very loosely with paper towels and refrigerate overnight.

Slice into bars, and enjoy.

Store leftovers in an airtight covered container in a cool, dry place on the counter for up to four days. Or cover and refrigerate for up to a week.

You can also freeze the coconut squares, with a sheet of parchment paper in between each layer of bars, for up to about two months.

Thaw frozen magic cookie bars before serving.

Also try these Chocolate Chip Peanut Butter Bars

Print

Magic Cookie Bars

These easy chocolate chip coconut magic cookie bars are a classic party dessert recipe!

Course Dessert

Cuisine American

Keyword chocolate, coconut, dates

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 12 – 16 bars

Calories 132kcal

Ingredients

• 1 1/2 cups graham cracker crumbs (9 sheets) or make Keto Magic Bars
• 3 tbsp butter or coconut oil, melted
• 2/3 cup shredded coconut (sweetened or unsweetened)
• 1/3 cup chocolate chips
• 1/3 cup diced dates or additional chocolate chips
• 1/3 cup diced walnuts (optional)
• 3 tbsp pure maple syrup or honey
• 1 1/4 cup canned coconut milk (not lite)

Instructions

• Preheat oven to 350 F. Toss the graham cracker crumbs with the melted butter or oil. Transfer to a parchment-lined 8 inch baking pan, and press down very firmly. Sprinkle chocolate chips, optional dates and nuts, and shredded coconut evenly over top. If coconut milk is hard, gently warm it in a saucepan or microwave until smooth. Whisk sweetener into the milk. Pour evenly over the top of the layers in the pan. Bake 35 minutes. Let cool, during which time the bars firm up. Slice and enjoy, or very loosely cover and refrigerate overnight, during which time the bars get even firmer. Store leftovers in a covered container on the counter, refrigerator, or freezer.

  View Nutrition Facts

Video

Notes

Also be sure to make these popular Easy Cinnamon Rolls.

 

Nutrition

Serving: 1bar | Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 70mg | Potassium: 89mg | Fiber: 2.5g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

More Crowd Friendly Desserts

Snowball Cookies

Oreo Cupcakes

Blueberry Crisp

Peanut Butter Cheesecake

Deep Dish Cookie Pie

Chocolate Covered Strawberries

Sweet Potato Brownies

The post Magic Cookie Bars appeared first on Chocolate Covered Katie.

Old fashioned maple fudge recipe

I’m completely obsessed with this maple freezer fudge.

As soon as you try it, chances are high you’ll quickly become obsessed too.

Just four to five ingredients, no refined sugar, and it is absolutely one of the most delicious healthy snacks you will ever make.

In fact, this is one of my new favorite recipes, even though it’s not even chocolate. So you know it must be really, really good!

You may also like Vegan Chocolate Chip Cookies

Five easy flavor variations

For maple walnut fudge, stir a handful of diced walnuts in with the nut butter. It is also lovely with toasted chopped pecans.

Or turn it into maple chocolate fudge by adding half a cup of melted chocolate chips.

To make vanilla maple fudge, add a half teaspoon of pure vanilla extract, or one teaspoon of vanilla bean paste. Or add the seeds from one vanilla bean.

Use tahini instead of the nut butter, for a nut allergy friendly treat that tastes similar to sesame halva. If nuts are okay, top the tahini maple candy with finely diced pistachios.

You can also add a fourth teaspoon of ground cinnamon and an optional pinch each of cloves, ginger, and cardamom to the no bake fudge before stirring. This idea is perfect for Christmas season or the holidays.

Healthy maple fudge ingredients

Traditional maple fudge often calls for ingredients like heavy cream, butter, sweetened condensed milk, evaporated milk, corn syrup, or even white chocolate chips.

This healthier version of the classic, with no dairy and no refined sugar. It can even be sugar free if you use stevia as your sweetener.

I’ve chosen to use protein rich nut butter as the base instead of whipped cream. It is best to choose a neutral tasting nut butter, such as cashew butter, almond butter, macadamia butter, tahini, or sunflower butter.

However, using peanut butter is also incredibly tasty. Just note that the peanut flavor will stand out. So only go with this option if you desire maple peanut butter fudge, as opposed to plain maple.

Maple extract is an essential ingredient in this recipe. Without it, the fudge will have little to no maple flavor. Using maple syrup alone only adds a subtle maple taste.

The fudge firms up and sets to a sliceable finished product thanks to the coconut oil or coconut butter. Do not substitute the coconut for any other nut butter. If you do not wish for any coconut flavor, use refined coconut oil. Or for a coconut free option, you may substitute an equal amount of cacao butter.

I normally go with the maple theme and use pure maple syrup as the sweetener. Because the maple flavor comes from the extract and not from the syrup, feel free to use raw agave or honey. Or use no sugar stevia drops to make keto maple fudge.

Banana is optional and adds wonderful caramel flavor. If you include it, be sure that the banana peel is at least halfway brown. This will ensure a sweet, caramelized flavor.

Use leftover banana in Protein Banana Bread

Step by step recipe video

Above – watch the healthy maple fudge recipe video

How to make vegan maple fudge

This is quite possibly the easiest maple fudge recipe you will ever find. Unlike other recipes, it calls for no boiling step and no candy thermometer.

To make the Fall favorite fudge, gather all of your ingredients and equipment.

If using a glass loaf pan or pyrex instead of a plastic container, line the bottom of the pan with parchment paper or wax paper.

If the nut butter is not already easily stirrable, gently warm it until easy to stir.

Combine all ingredients in a blender, food processor, or large bowl. Blend or mash and stir until completely smooth. A machine yields the smoothest texture, but you can technically do it by hand if you have patience and arm strength.

Spread the maple mixture into the prepared pan, and smooth down evenly. Alternatively, you can scoop into ice cube trays, candy molds, or cupcake liners.

Refrigerate or freeze until firm, then slice and enjoy.

Due to the melty nature of the coconut oil, store leftover fudge in the refrigerator or freezer so it holds its shape without melting. If using cacao butter instead of coconut, you can leave it out at room temperature for a few hours at a party or event.

Tips for success

If using coconut oil, it is important to store the fudge in the refrigerator or freezer so it does not melt. Store in the fridge for softer fudge, or freeze for firm fudge.

I recommend using either liquid or softened coconut oil. The ingredient will work in its hardened form but just takes longer for the blender to warm up the oil enough to melt and process it evenly.

As mentioned earlier, you may substitute coconut butter or cacao butter for the oil, but do not omit it entirely because your fudge will never set up.

Because some brands of maple extract are more concentrated than others, you may wish to increase the amount in the recipe below to achieve a more pronounced maple flavor. Taste the fudge batter, add more extract if desired, then blend again to evenly incorporate the flavoring into the mixture.

Print

Healthy Maple Fudge

This healthy maple fudge recipe is rich, smooth, creamy, and packed with bold maple flavor.

Course Dessert

Cuisine American

Keyword almond butter, banana, coconut

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 28 pieces

Calories 33kcal

Ingredients

• 1/2 cup almond butter or allergy friendly sub
• 2 tbsp pure maple syrup or stevia drops to taste
• 2 tbsp coconut oil (or coconut butter or cacao butter)
• 1 banana or omit and double the nut butter
• 1/2 tsp maple extract (not optional)

Instructions

• *If using unsalted nut butter, add an eighth teaspoon of salt.

  If nut butter is not soft, gently warm it until easy to stir. Blend everything until smooth. A blender or food processor yields smoothest results, but it can technically be done by hand. Spread into a parchment-lined small container, ice cube tray, candy molds, or mini cupcake liners. Refrigerate or freeze until firm, then slice and enjoy. Store leftovers in the fridge or freezer.

  View Nutrition Facts

Video

Notes

Readers also love these Baked Apple Cider Donuts.

 

Nutrition

Calories: 33kcal

More Healthy Snack Options

Three Ingredient Peanut Butter Balls

Protein Muffins

Banana Oatmeal Cookies

Pumpkin Smoothie

Applesauce Muffins

Peanut Butter Banana Smoothie

Buffalo Cauliflower Wings

Almond Flour Banana Bread

The post Healthy Maple Fudge appeared first on Chocolate Covered Katie.

Gooey chocolate chip tahini bars

This is your sign to head to the kitchen right away and whip up a batch of these completely addictive chocolate chip cookie bars.

The bars are super easy to make, with just 6 ingredients!

Bring a tray to your next potluck, book club, or party, and do not be surprised when everyone begs you for the recipe.

Also try these Sweet Potato Brownies

Ingredients for chocolate chip tahini bars

Tahini: My preference is for creamy tahini, where the only ingredient is roasted hulled organic sesame seeds. Raw tahini is fine to use as well.

Chocolate Chips: Feel free to choose mini chocolate chips, large chocolate chips, chocolate chunks, white chocolate chips, or even Vegan Peanut Butter Chips.

Sweetener: Use your favorite liquid sweetener, such as pure maple syrup, honey, or agave. A sugar free option is also included in the recipe below.

Flour: Types of flour I have tried successfully in this recipe include oat flour, spelt flour, regular white flour, sorghum flour, all purpose gluten free flour, and almond flour.

If you try any other untested flour varieties at your own risk, such as coconut flour or whole wheat flour, be sure to leave a comment below with your results. This way, other readers can learn from the experiment too.

Baking Soda: Be sure to use baking soda, not baking powder. And it is important to stir the dry ingredients well. This will ensure you do not bite into a cookie bar and end up with a big clump of baking soda.

Vanilla: Look for pure vanilla extract, not imitation vanilla or artificial vanilla flavoring. It will make all the difference.

There are no eggs and no butter required for this naturally dairy free, plant based, oil free, and vegan recipe. It also can be refined sugar free. And there is no salt added, although you can add an eighth teaspoon of salt if you wish.

Or sprinkle flaky sea salt on top to make salted tahini bars.

The bars were adapted from my Chocolate Chip Tahini Cookies

Tahini bar recipe video

Watch the chocolate chip tahini cookie bar recipe video – above

The chocolate chip tahini bars were my contribution to a costume party this past weekend, where I dressed up as a Fairy Kale.

I am a very big fan of creative Halloween puns – especially costume ideas that no one on the internet has done before.

My dog, Batman, dressed up as Peter Bat Pan, although he disliked his hat and therefore spent the night without a costume.

As for the tahini bars, they were extremely popular at the event and received multiple requests for the recipe. With creamy tahini, pure maple syrup, and gooey chocolate chips as the main ingredients, it’s no surprise!

Spread leftover tahini on Almond Flour Banana Bread

How to make the healthy dessert

Preheat the oven to 325 degrees Fahrenheit.

Start by gathering all of your ingredients and lining an eight inch baking pan with parchment paper or greasing it well. Set this pan aside.

If your tahini is not already easy to stir, gently warm it up until easily stirable.

In a large bowl, combine the flour, baking soda, and chocolate chips. Stir well, to ensure the baking soda is evenly dispersed.

Add the tahini, sweetener, and pure vanilla extract. Only if the batter is too dry, very slowly add a tablespoon or two of water or oil. This is often not necessary but will depend on the climate and humidity where you live as well as the brand of tahini.

Stir everything together to form a cookie dough batter. Smooth the batter into the prepared baking pan. If desired, sprinkle more chocolate chips over top.

Bake for eighteen minutes on the oven’s center rack. It should look a little undercooked when you remove the bars from the oven. They will firm up as they cool.

Once cooled, slice the gooey tahini bars with a knife.

Serve as a healthy dessert or snack. Or for even firmer bars, you can refrigerate the entire pan overnight before slicing, during which time the recipe will firm up considerably.

Store leftovers in a covered container in the refrigerator for up to five days. Or slice and freeze in an airtight covered container for two to three months.

While the oven’s still hot, try these Healthy Blueberry Muffins

Print

Chocolate Chip Tahini Bars

These gooey chocolate chip tahini bars are a healthy dessert recipe that is impossible to resist.

Course Dessert

Cuisine Middle Eastern

Keyword almond flour, chocolate, chocolate chips

Cook Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 12 bars

Calories 140kcal

Ingredients

• 2/3 cup tahini
• 1/2 cup pure maple syrup, honey, or agave (Here's a sugar free version: Chocolate Chip Peanut Butter Bars)
• 1/2 tsp pure vanilla extract
• 1/2 cup flour (spelt, white, oat, sorghum, or almond all work)
• 1 1/2 tsp baking soda
• 1/4 cup chocolate chips plus more for garnish

Instructions

• Preheat oven to 325 F. If tahini is not easy to stir, gently warm it until easily stirable. Stir dry ingredients very well in a large bowl. Add remaining ingredients to form a batter. Only if dough is too dry, very slowly add a little water or oil. Smooth batter into an 8×8 pan lined with parchment paper. Sprinkle extra chocolate chips on top if you wish. Bake 18 minutes. The bars will look undercooked but firm up considerably as they cool. If you want them even firmer, cover very loosely and refrigerate overnight.

  View Nutrition Facts

Video

Notes

Readers also love these popular Sopapilla Cheesecake Bars.

 

Nutrition

Calories: 140kcal

More Bar Cookie Recipes

Protein Bars

Blueberry Bars

Vegan Brownies

White Chocolate Raspberry Blondies

Strawberry Oatmeal Bars

Chickpea Blondies

Keto Brownies

Vegan Cranberry Bliss Bars

The post Chocolate Chip Tahini Bars appeared first on Chocolate Covered Katie.

The best blueberry cheesecake bars

If you are looking for a simple, crowd pleasing party dessert to wow all of your guests or family, these summer berry cheesecake bars are the perfect choice.

It’s like rich New York style cheesecake and homemade blueberry pie, all in the same show stopping dessert!

The cheesecake layer is so soft and creamy. And blueberry lovers will quickly go back for seconds and thirds, until suddenly the entire tray is gone.

Also try this super popular Blueberry Crisp

Step by step recipe video

Above, watch the blueberry cheesecake bar recipe video

Blueberry cheesecake bar ingredients

To make the recipe, you will need the following:

Fresh blueberries, water or lemon juice, optional lemon zest, cream cheese and yogurt (or plant based versions), pure vanilla extract, sweetener of choice, cornstarch or almond flour, and optional crust of choice.

You can use either regular or Greek yogurt, and dairy free yogurt works too. If using vanilla yogurt, omit the pure vanilla extract in the recipe.

Frozen blueberries may be substituted for the fresh ones. Since they will be heated on the stove top, there is no need to thaw the berries first.

Want to add a crumble top? Use the topping from these Blueberry Bars.

Or switch up the flavor by substituting some or all of the blueberries with diced strawberries, raspberries, blackberries, or cherries.

You can also stir a pinch of ground cinnamon or cardamom into the blueberry topping.

Depending on the specific ingredients used, the recipe can be dairy free, egg free, gluten free, oil free, low fat, low calorie, and vegan.

Blueberry lemon cheesecake bars

As a fun flavor twist, you can turn the bars into lime, orange, grapefruit, tangerine, or lemon blueberry cheesecake bars.

Simply include the optional lemon juice and lemon zest (or the juice and zest of the other fruits mentioned above) in the blueberry swirl topping.

For an even bolder lemon flavor, use lemon yogurt in the cheesecake filling.

Blueberry pie cheesecake bars

Want a thick layer of blueberry topping instead of a marbled swirl?

Simply quadruple the blueberry topping recipe below and stir in a tablespoon of cornstarch. In other words, use two cups of blueberries, a fourth cup of sweetener, about three tablespoons of optional lemon juice, and add a tablespoon of cornstarch.

Bring to a boil, then turn the heat to low and whisk until thick.

Let cool before layering the blueberry sauce on top of the cheesecake layer in the pan.

If you prefer, you can substitute canned blueberry pie filling for this homemade blueberry topping.

Looking for more bar ideas? Make your own Baked Oatmeal Bars or Protein Bars.

How to make blueberry swirl cream cheese bars

Begin by lining the bottom of an eight inch square baking pan with parchment paper.

If you will be using a crust, press it firmly into the pan. Then set this pan aside and bring the cream cheese to room temperature so it will be easier to blend.

Preheat the oven to 350 degrees Fahrenheit.

Fill an additional baking pan of any size about halfway up with water, and place it on the oven’s bottom rack. This will add extra moisture to the oven and is a great trick for preventing the blueberry cheesecake squares from cracking while they bake.

In a small saucepan, whisk the blueberries, water, and two tablespoons sugar or sweetener of choice over medium heat.

Stir frequently until the blueberry sauce thickens. If a completely smooth sauce is desired, you can use an immersion blender to quickly blend until smooth. I usually do not bother with this step, as I like a little texture in the bars.

Set the topping aside to cool.

Blend the cream cheese, yogurt, remaining sweetener, cornstarch or almond meal, and pure vanilla extract in a food processor or blender until smooth.

Do not over blend, which could introduce air bubbles into the filling that might burst and cause cracking while the bars are baking.

Spread the blueberry cheesecake filling evenly into the prepared baking pan.

Dollop spoonfuls of the blueberry topping onto the filling. Use a knife, fork, or toothpick to swirl the blueberries into the bars.

Place the pan on the center rack of the oven. Bake for twenty five minutes.

Then leave the oven door completely closed, turn the oven off, and let the pan sit in the turned-off oven for an additional ten minutes.

This step allows the blueberry bars to cool gradually and helps to avoid cracking.

Cheesecake square crust options

Feel free to use your favorite crust that fits an eight inch pan.

Or omit the crust to make crustless blueberry cheesecake bars.

If you want a shortbread crust, I recommend the one I use in these Peach Bars.

You can also use half a sheet of crescent rolls, spreading it into the bottom of the pan instead of a traditional crust.

For the bars in the photos, I went with a no bake graham cracker crust:

Pulse twelve full graham cracker sheets or two cups of graham cracker crumbs in a food processor with three tablespoons of oil or butter.

Press the crumbs down very firmly and evenly into the bottom of a parchment lined pan. Then spread the cheesecake filling and blueberry swirl on top.

There is no need to pre bake this crust.

Storage tips for leftovers

Remove the pan from the oven and allow the bars to continue to cool.

Once no longer hot, transfer the entire pan to the refrigerator, cover loosely with paper towels or a cloth, and let sit at least six hours or overnight.

The homemade blueberry cheesecake squares will firm up considerably as they cool and slice easily once firm.

I normally slice the pan into nine large bars or sixteen mini cheesecake bars.

The recipe is easy to transport and is thus great for serving at birthday parties, barbecues, or potlucks. Due to the perishable ingredients, leftover bars should be refrigerated if not consuming within a few hours.

Slice and refrigerate leftovers in an airtight covered container for up to five days.

Add a sheet of parchment paper in between each layer of cheesecake squares so they do not stick to each other.

You may also freeze the bars, with parchment paper in between each layer, for up to three months. Depending on the type of crust, it may get soggy once thawed, so keep this in mind if you prefer crispy or chewy crust.

Ways to use leftover blueberries

Vegan Blueberry Pie

Keto Blueberry Muffins

Healthy Blueberry Muffins (reader favorite)

Blueberry Banana Bread

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Blueberry Cheesecake Bars

Sweet blueberries are swirled into a thick layer of cheesecake filling, in this easy blueberry cheesecake bars recipe.

Course Dessert

Cuisine American

Keyword blueberry, cheesecake, cream cheese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 – 16 bars

Calories 80kcal

Ingredients

Blueberry Topping

• 1/2 cup blueberries
• 1 tbsp sweetener of choice
• 2 tsp lemon juice (optional)
• optional zest of one lemon

Cheesecake Filling

• 12 oz cream cheese or vegan cream cheese
• 3/4 cup plain yogurt
• 1/2 cup sweetener of choice (see above for options)
• 1 1/2 tsp pure vanilla extract
• 1 tbsp cornstarch (or 4 tbsp almond flour)
• optional crust (two options are listed above)

Instructions

• Line an 8 inch pan with parchment. If using a crust, press it into the pan. Bring cream cheese to room temperature. Preheat the oven to 350 F. If you have an extra baking pan (of any size), fill it halfway with water and place it on the lower rack of the oven. This optional step adds moisture to the oven and helps prevent the blueberry cheesecake bars from cracking.

  Whisk the blueberries, lemon, and 1 tbsp sweetener in a small saucepan over medium heat, stirring constantly. Mash with a fork or immersion blender. Set aside. Blend all filling ingredients just until smooth. Do not over-blend. Smooth filling into the prepared pan. Add spoonfuls of blueberry topping, then use a knife or toothpick to swirl it into the filling. (You can see a visual in the recipe video above.)

  Place on the oven's center rack. Bake 25 minutes, then do not open the oven door even a crack, but let the bars sit in the turned-off oven for an additional ten minutes. Remove from the oven, and allow to cool fully before transferring to the refrigerator for a few hours (or overnight). The still-jiggly bars will firm up considerably as they cool in the fridge.

  View Nutrition Facts

Video

Notes

Readers also love these Sopapilla Cheesecake Bars.

 

Nutrition

Calories: 80kcal

More Easy Bar Recipes

Frozen Yogurt Bark

Cereal Bars

Keto Lemon Bars

Pumpkin Cheesecake Bars

Homemade Chocolate Bars

Strawberry Oatmeal Bars

The post Blueberry Cheesecake Bars appeared first on Chocolate Covered Katie.

Peach crumble bars

With a sweet peach filling and crispy streusel crumb topping, it’s no wonder these classic peach bars are so popular with everyone who tries them.

Do not be surprised if you receive multiple requests for the recipe!

The peach bars are one of my favorite easy dessert recipes, because they are quick to make and taste like buttery peach crumble, in the convenient form of a bar.

Also be sure to try this Healthy Banana Bread

Healthy peach bar ingredients

To make the recipe, you will need flour, baking powder, cinnamon, salt, sweetener, butter or coconut oil, cornstarch or arrowroot, and diced peaches.

The bars work with white all purpose flour, spelt flour, some brands of all purpose gluten free flour, or oat flour for peach oatmeal bars. I haven’t tried whole wheat flour or almond flour and recommend against coconut flour here.

For refined sugar free peach bars, choose coconut sugar, date sugar, or evaporated cane juice. Or for bars with no sugar added, you can use granulated erythritol or xylitol.

Feel free to use any neutral granulated or liquid sweetener for the peach filling. Options include pure maple syrup, honey, agave, regular sugar, brown sugar, or a stevia baking blend.

You may use butter or plant based butter, softened coconut oil, or softened almond butter in the pastry crust and crumb topping. For low fat peach cobbler bars, add three tablespoons milk of choice instead of the additional butter.

To make vegan peach bars, simply use a nondairy butter or the coconut oil option and optional dairy free milk. The bars already naturally have no eggs or heavy cream.

Using coconut oil results in a slightly more crumbly texture. And the almond butter or low fat milk options are slightly gummier. All of the variations are equally yummy.

Next on my baking list is to experiment with adding cream cheese to the filling to make peach cheesecake bars.

Use leftover peaches to top Vegan French Toast

Watch the step-by-step peach bar recipe video – above

Frozen, fresh, or canned peaches

One of the best things about this simple homemade peach dessert recipe is that you can enjoy it all year long, not just during peach season.

Buy sliced fresh peaches in the summer, or canned or frozen peaches when the fruit is not in season. It is entirely your choice whether to use yellow or white peaches and whether to peel them or leave the fruit unpeeled.

For peach bars made with canned peaches, start by draining the sliced peaches. Pat off excess moisture with a paper towel. Then they are ready to use in the recipe.

If you go with frozen fruit, thaw the slices first. Blot away any leftover ice with paper towels so the finished peach bars do not turn out soggy.

You can also change up the flavor of these summer dessert bars by substituting fresh or frozen strawberries, cherries, mango, raspberries, or blackberries for some or all of the peaches. Blueberry peach pie bars? Yes, please!

How to make the peach bars

Preheat your oven to 350 degrees Fahrenheit. Line an eight inch square baking pan with parchment paper, or grease it very well. Set the pan aside.

Stir the cinnamon, flour, salt, sugar, and baking powder in a large mixing bowl. If using unsalted butter, or for the coconut oil version, add an additional fourth teaspoon salt.

Cut in the butter or oil and optional milk with a pastry cutter, wire whisk, or fork. You can also pulse the ingredients in a food processor for a quick and easy option.

Continue breaking up the dough until small, even crumbles form.

Press half the pastry dough very firmly into the bottom of the prepared pan to form a crust, reserving the remaining dough.

Toss the chopped peaches with the cornstarch and two tablespoons of sweetener in a new bowl. Spread this peach pie filling over the crust in the baking pan.

Sprinkle the reserved dough evenly over top. Press the streusel topping down firmly.

Place the pan on the center rack of the oven, and bake for fifty minutes. The peaches will be bubbly and caramelized.

Let the recipe cool before slicing into bars, because it will firm up as it cools.

Tips for using a food scale

If you like measuring baked goods in grams instead of the cups and tablespoons listed in the recipe box below, here are the gram measurements to use:

200 grams of flour, 2 grams of ground cinnamon, 130 grams of sugar, 150 grams of butter or coconut oil, 45 grams milk of choice or additional fat source, 360 grams of diced peaches (peeled or unpeeled), 6 grams of cornstarch, and 30 grams sweetener.

Do not forget to add the salt and baking powder, whose measurements are too small to measure on a food scale.

The recipe was adapted from my Apple Crumble Bars and this Peach Crisp.

Print

Peach Bars

Try these buttery homemade peach bars any time you are craving a light and delicious summer dessert recipe.

Course Dessert

Cuisine American

Keyword cinnamon, peach

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Calories 134kcal

Ingredients

• 1 2/3 cup spelt, white, or oat flour
• 1 tsp cinnamon
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2/3 cup sugar, unrefined if desired
• 3/4 cup butter, coconut oil, or almond butter
• 3 tbsp milk of choice or additional butter
• 2 1/2 cups diced peaches (360g)
• 1 tbsp cornstarch or arrowroot
• 2 tbsp pure maple syrup, or sweetener of choice

Instructions

• Preheat your oven to 350 F. Stir the first five ingredients. Cut in the butter or stir in the oil. (If using oil or unsalted butter, add an additional 1/4 tsp salt.) Press about two thirds of the dough very firmly into the bottom of an 8-inch pan lined with parchment paper. Toss the peaches with the cornstarch and liquid sweetener. Spread over the crust. Sprinkle the remaining dough evenly over top, and press down firmly. Bake 50 minutes. Let cool before slicing into bars.

  The coconut oil version will be more crumbly, so I recommend chilling the peach bars before cutting, for cleaner slices.

  View Nutrition Facts

Video

Notes

Readers also really love this Strawberry Bread.

 

Nutrition

Calories: 134kcal

More Healthy Fruit Desserts

Dole Whip Recipe

Blueberry Crisp

Keto Lemon Bars

Peanut Butter Banana Smoothie

Chocolate Covered Strawberries

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Almond Flour Banana Bread

Lemon Sorbet

Applesauce Muffins

The post Peach Bars appeared first on Chocolate Covered Katie.

Easy blueberry crumble bars

With a buttery shortbread crust, thick blueberry filling, and delicious crumble topping, these classic blueberry pie bars are pretty much impossible to resist.

Each time I serve them at a party or event, people always ask for the recipe.

If you’re looking for a dessert to make for blueberry season, you can’t go wrong with these bars. They are hands-down the best blueberry bar recipe I’ve ever tried.

Also try these Healthy Chocolate Chip Cookies

Blueberry bar recipe ingredients

You will need flour, cinnamon, baking powder, salt, sweetener, butter or coconut oil, cornstarch or arrowroot, and blueberries.

Types of flour that work include white all purpose flour, spelt flour, or oat flour. I have not tried whole wheat flour and do not recommend coconut flour or almond flour.

If you wish to make your own flour with oats from scratch, simply pulse uncooked rolled oatmeal in a food processor or blender. Measure the oats after blending.

The bars can be refined sugar free if you use coconut sugar, date sugar, or granulated erythritol or xylitol for bars with no sugar added.

In the filling, any neutral granulated or liquid sweetener will do, including pure maple syrup, honey, agave, white sugar, unrefined sugar, or a stevia baking blend.

Watch the step-by-step blueberry bar recipe video, above

Fresh or frozen blueberries

Use whatever you have on hand, or whichever one is on sale at the grocery store, because either fresh blueberries or frozen fruit work.

If you choose frozen berries, thaw the berries and blot away excess water or ice with paper towels before beginning, so the finished bars do not turn out soggy.

Or for an even quicker and easier option in the recipe, canned blueberry pie filling can be substituted for the blueberries, sweetener, and thickener.

You may also substitute fresh or frozen raspberries, blackberries, pitted cherries, chopped peaches, mango, or strawberries for some or all of the blueberries to change up the flavor.

Here is a variation with apples: Apple Crumble Bars

Lemon blueberry crumb bars

As a fun flavor variation, stir the zest of one or two lemons into the blueberry filling.

Or you can stir the lemon zest directly into the shortbread crust and crumble topping. Add a tablespoon of lemon juice to the filling.

Garnish the old fashioned blueberry lemon bars with thinly sliced and curled lemon peels or fresh sliced lemons and powdered sugar if desired.

How to make blueberry bars

Preheat your oven to 350 degrees Fahrenheit. Line an eight inch square baking pan with parchment paper, and set the pan aside.

*For a large family or to feed a crowd, double the recipe and bake the bars in a rectangular nine by thirteen inch baking pan for the same amount of time.

In a large mixing bowl, stir the flour, cinnamon, sugar, salt, and baking powder.

Using a pastry cutter, a fork, or a whisk, cut in the chilled butter, almond butter, or coconut oil. Continue to break up the dough until it forms small, even crumbles reminiscent of streusel. This can also be done in a food processor for a quick and easy option, if you wish.

Press about half of the dough very firmly into the bottom of the prepared baking pan, using a sheet of wax paper or second sheet of parchment to help press more firmly. (Discard this second sheet of parchment paper after use.)

In a new bowl, toss the fresh or frozen thawed blueberries with the cornstarch or arrowroot and two tablespoons sweetener of choice until evenly mixed.

Spread the blueberry mixture over the dough in the pan. Then sprinkle the remaining streusel topping evenly over everything. Press down firmly.

Bake on the center rack of the oven for fifty minutes. The filling should look thick and bubbly, with a golden crust and topping.

Let the blueberry bars cool fully before slicing, because the fruit filling firms up and continues to set as it cools.

Is the recipe vegan or gluten free?

For dairy free and vegan blueberry bars, use plant based butter (or coconut oil or almond butter) and your favorite nondairy milk. There are no eggs required.

The bars can also be gluten free if you use gluten free oat flour. Some brands of gluten free all purpose flour may also work. Be sure to report back if you try.

While I’ve not yet done a keto version of the recipe, you can make fantastic keto blueberry bars if you use blueberry yogurt in these Keto Lemon Bars.

Baking tips for blueberry pie bars

For cleaner slices, I recommend chilling the bars in the refrigerator before cutting them. They should slice easily once cold.

If you prefer to measure ingredients with a food scale instead of using measuring cups and spoons, here are the amounts to use in grams:

200 grams flour, 2 grams cinnamon, 130 grams sugar, 150 grams butter or coconut oil, 45 grams milk of choice or additional butter, 360 grams blueberries, 6 grams cornstarch, and 30 grams sweetener of choice. Also add the salt and baking powder.

The coconut oil version will be a bit more crumbly. Using almond butter or the low fat milk option (instead of all butter) will result in slightly gummier crumbles before baking. The final results for each option turn out equally yummy.

My best baking tip is to make the recipe according to the directions the first time. Once you know how it should turn out, you can have fun experimenting with substitutions or cutting back on certain ingredients.

Next on my baking to-do list is to try adding cream cheese to the filling, turning the recipe into blueberry cheesecake bars!

The recipe was adapted from my Peach Crisp and these Strawberry Oatmeal Bars.

Print

Blueberry Bars

This soft homemade blueberry bars recipe is bursting with sweet and juicy blueberries.

Course Dessert

Cuisine American

Keyword blueberry, cinnamon

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Calories 140kcal

Ingredients

• 1 2/3 cup spelt, white, or oat flour
• 1 tsp cinnamon
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2/3 cup sugar (unrefined if desired)
• 3/4 cup butter, coconut oil, or almond butter
• 3 tbsp milk of choice or additional butter
• 3 cups blueberries
• 1 tbsp cornstarch or arrowroot
• 2 tbsp pure maple syrup or sweetener of choice

Instructions

• Preheat the oven to 350 F. Stir the first five ingredients, then cut in the butter or oil. (If using oil or unsalted butter, add an additional 1/4 tsp salt.) Press about half of the dough very firmly into the bottom of an 8 inch pan lined with parchment paper. Or double the recipe for a 9×13 inch pan. Toss the blueberries with the cornstarch and liquid sweetener. Spread this over the crust. Sprinkle all remaining dough evenly over everything. Press down firmly. Bake 50 minutes. Let cool, then chill in the refrigerator before cutting into bars.

  View Nutrition Facts

Video

Notes

Readers also love these healthy Applesauce Muffins.

 

Nutrition

Calories: 140kcal

More Healthy Blueberry Desserts

Healthy Blueberry Muffins

Or these Keto Blueberry Muffins

Vegan Blueberry Pie

Blueberry Crisp

Chia Pudding

Blueberry Donuts

Keto Blueberry Bread

Healthy Banana Bread

Or this Protein Banana Bread

(Add a half cup of blueberries to turn it into banana blueberry bread.)

The post Blueberry Bars appeared first on Chocolate Covered Katie.