Triple Layer Cookie Bars

Alright, I’ll confess, there is absolutely nothing healthy about these cookie bars. But I’m returning to school and will be giving away most of them so I decided to go all out and assume that every single calorie will be worth it. With an ingredients list like that, how could they not be absolutely delicious? No guilt!

Triple Layer Cookie Bars (taken from Yummly)

  • 1/2 cup butter
  • 1 1/2 cup fine graham cracker crumbs
  • 7 oz shredded coconut flakes
  • 14 oz can sweetened condensed milk
  • 1/2 cup peanut butter
  • 12 oz semi-sweet chocolate chips
Preheat oven to 350 F. Line a pan with parchment paper (the original recipe suggested 9×13 but I chose 7×11 because I wanted thicker bars)
Melt the butter in the microwave and pour into the lined pan. Sprinkle the graham cracker crumbs evenly over the melted butter. Top with the coconut and then pour the sweetened condensed milk over the top and smooth.
Bake for 20-25 minutes or until golden brown.
In a saucepan over low heat melt the peanut butter and chocolate chips, stirring constantly until smooth and creamy. Pour over the baked bars.
Allow to cool completely (refrigerating speeds it up) before cutting into bars. Store in an airtight container.

Mocha Muffins with Peanuts

I firmly believe that chocolate has its place in the breakfast world—like in these mocha muffins for example! Chocolate muffins made with coffee with bits of roasted peanuts mixed in. And because they’re made with whole wheat and without any butter or eggs, they’re vegan and (vaguely) healthy.

Mocha Muffins with Peanuts (taken from Love Food Eat)

Makes about 14 muffins

  • 2 cups whole wheat flour
  • 1 cup sugar
  • ½ cup cocoa
  • ½ cup crushed plain roasted peanuts
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ – ¾ cup oil
  • 1 cup coffee
  • ½ cup soy milk

Preheat oven to 325 degrees. Line muffin tins with cupcake liners.

Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients well.

Pour the wet ingredients to the dry ingredients. Mix till combined, but do not overmix.

Spoon the batter into muffin tin and bake for 20- 25 minutes until a toothpick comes out clean.

Chocolate Fudge with Walnuts

Fudge: the lazy man’s dessert. 5 minutes of active prep time + four or five ingredients = lots and lots of delicious fudge. It’s super simple and as long as you have a couple of hours to let the mixture chill, it’s the perfect treat to make and share.

Chocolate Fudge with Walnuts

  • 1 14 oz can of sweetened condensed milk
  • 3 cups of semi-sweet chocolate chips
  • dash salt
  • 1 1/2 tsp vanilla extract
  • 3/4 cup chopped walnuts

Line an 8×8 pan with wax paper and set aside.

Add milk, chocolate chips, and salt to a medium saucepan and melt over low heat, stirring constantly to combine. Once smooth, add vanilla and walnuts and mix well.

Pour mixture into pan and spread evenly. Chill in the refrigerator for at least 2 hours, until firm. Cut into squares and store in the fridge.

Chocolate Fudge Brownies

These aren’t the sweetest brownies, but they’re dense, fudgy, and rich dark chocolatey. AND they are fat free and absurdly low in calories (30 calories if cut into 20 brownies, 37 calories if cut into 16) so you can’t possibly feel bad about eating a whole bunch of them. Like my last basic brownie recipe, they’re also a great base for your favorite additions like nuts or morsels.

Chocolate Fudge Brownies (taken from Love from the Oven and altered)

Makes 16 or 20, depending on how large you want them

  • 3/4 cup white whole wheat flour (or all-purpose)
  • 1 cup sugar or sweetener
  • 1/2 cup unsweetened dark cocoa
  • 2 tsps cornstarch
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup low/no-fat vanilla yogurt (I used Chobani greek yogurt)
  • 1/3 cup brewed coffee

Preheat oven to 350 F. Line an 8×8 pan with parchment paper and lightly coat with non-stick spray.

Mix flour, sugar, cocoa, cornstarch, baking soda, and salt in a bowl. Add in yogurt, vanilla, and coffee. Stir well to combine (the mixture will be thick).

Spread into pan and bake for 20-25 minutes. Allow to cool before cutting.

(photos by Andy)