Oreo Millionaire Shortbread

Oreo Millionaire Shortbread.


This recipe is ONLY for the most serious chocolate and salted caramel lovers.

Others – please disregard!

One of our friends who we meet up with every Thursday on our John’s Bar date night had a birthday last week.

Friends’ birthdays are always a great excuse for me to bake and try something new.

So for our sweet friend, Donna, I made these amazingly decadent Oreo Millionaire Shortbread cookie bars.

O… M… G!

What could be more indulgent than an Oreo cookie crust layered with homemade salted caramel and then topped with rich, creamy chocolate and sprinkled with additional Oreo crumbs?!?!

I found a recipe at Baking a Mess, but the recipe was in British weights and measures and contained ingredients I was not familiar with (caster sugar and golden syrup).  I did a little research into converting grams to cups and substitutes for the ingredients I didn’t have, and came up with this recipe below.

There wasn’t one left Thursday night for Donna to take home.  She had generously shared, and they were all devoured.

This is a real treat, but be warned, it is absolutely decadent, so only make when you are absolutely sure you need a luxurious indulgence!

Oreo Millionaire Shortbread



  • 1 1/2 packages (14.3 oz) Oreo cookies
  • 1/2/ cup butter
  • 2 Tbsp flour


  • 1 14-oz can Sweetened Condensed Milk
  • 1 cup white sugar
  • 1 cup (sticks) butter
  • 2 Tbsp Karo Syrup
  • 1 Tbsp molasses
  • 1 tsp flaked sea salt


  • 2 cups semi sweet chocolate chips
  • 1 cup reserved Oreo crumbs


Preheat oven to 350 degrees F.  Line a 9×9 square baking stone or pan with parchment paper.  Finely crush Oreo cookies into crumbs.    Reserve 1 cup.  Combine remaining crumbs with melted butter and flour in bowl.  Pour into parchment lined baking pan and pat firmly.  Bake for 10 minutes.  Allow to cool.

On medium-low heat, put the all of the caramel ingredients (except the sea salt flakes) in a heavy saucepan.  Allow to boil, reduce and thicken into a golden caramel sauce, stirring occasionally.  This takes about 30 minutes.  Stir in the sea salt flakes and pour on top of the Oreo base.  Refrigerate approximately 2 hours.

Melt chocolate chips in microwave for 1 minute.  Stir.  Melt an additional 30 seconds.  Stir.  Pour over caramel layer and spread to cover entire surface.  Sprinkle with reserved Oreo crumbs.  Refrigerate a few hours before removing from pan by lifting parchment paper.

Cut into 36 squares.


Cheers & Hugs,



Homemade & Healthy Blackberry Banana Oat Bars

Blackberry Banana Oat Bars

Are you looking for a really yummy treat to give to your sweet for Valentine’s Day that is not only super delish, but also healthy?

These amazing blackberry banana oat bars have NO sugar and NO flour!  How about that?

blackberry banana oat bar

They are packed full of wholesome, nutrient rich fruits and superfood ingredients, while tricking your brain and tummy into thinking you are eating something decadent.

Give them a try!  Heart healthy, hearty, and from the heart for your sweetheart!

Blackberry Banana Oat Bars

  • Servings: 12 squares
  • Print

(adapted from recipe found here)Blackberry Banana Oat Bars


Blackberry Chia Jam Filling:

2 cups fresh (or frozen) blackberries
2 1/2 Tbsp. honey (local if possible)
1 tsp vanilla extract
1 tsp fresh lemon juice
2 Tbsp chia seeds
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg

Banana Oat Crust:

2 ripe bananas
2 cups oats
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp freshly ground nutmeg
1/4 cup honey
1 tsp vanilla extract

To make the jam fruit filling, add blackberries and honey to a saucepan and boil over medium heat for about 10 minutes until fruit is mostly broken down and has released a lot of juice.  Add the other ingredients and boil for another 5 minutes until it thickens.   Allow to cool.

Next, make the crust. Blend up 1 cup of the oats into a fine powder (I used the Ninja).   Stir all ingredients together.

Spray an 8×8 baking stone or dish with Pam and then line with parchment paper.  Spread 2/3 of the oat crust mixture on the bottom of the pan. Spread jam fruit filling mixture evenly over crust. Use the rest of the oats to sprinkle over the top.

Bake at 375 degrees F for 30 minutes until the oats are golden brown.

Cheers & Hugs,

Blackberry Blondies

Blackberry Blondies 1

My son, Nick declared these Blackberry Blondie Cookie Bars “the best dessert” I’ve made in a long time!  (I think he ate four last night – and he usually has extreme self control over sweets)  Score!  🙂

Anyway, I have literally been longing to bake something…

I had a big, juicy carton of fresh blackberries in the fridge I bought to eat with my morning cereal, but when I found this recipe for Blackberry Blondies from Nicole Weston at BakingBites.com, I knew this is what I wanted to make.  Thanks for sharing Nicole!

Blackberry Blondies 2

Blondies are basically the opposite of brownies in that they are the same idea of a bar-type cookie, but typically vanilla flavored instead of chocolate.  Blondies can be plain or they can be the base for many different additions – like these yummy blackberries.

blackberry blondies 3

And since this recipe uses fresh, vitamin-packed blackberries (not a sugar-laden preserve or fruit filling) – they are a teensy bit healthy – eh? 🙂

I only had a bite of one, so I could know what they taste like, and it was so worth it!  YUM!  (And yes – I did go to the gym today)

These remind me of blackberry cobbler in a cookie.  How divine is that?!?!

Here is the recipe from Nicole at Baking Bites with just a few small tweaks I made.  I was out of vanilla extract (seriously don’t know how that happened!), so I used all almond extract, and you know what?  I don’t think I would change it.

Hope you will try, and hope you enjoy.  Let me know if you do.

Blackberry Blondies

1/2 cup butter, melted and cooled
1 cup sugar
1/4 tsp salt
1 large egg
1 tsp almond extract
1 cup all purpose flour
1 1/2 cups fresh blackberries

Preheat oven to 350F.
Line a square 8×8-inch baking pan with parchment paper and lightly grease.
Whisk together butter and sugar in a large bowl until well combined.
Beat in salt, egg, and almond extract until well combined.
Stir in flour and mix just until fully incorporated.
Gently fold in blackberries.
Transfer dough to prepared pan and spread carefully into an even layer.
Bake for about 35-40 minutes, until bars are set and golden.
Cool completely in the pan before cutting.

Makes 16.

Cheers & Hugs,

Breakfast Energy Bars – Getting Back in the Groove

breakfast energy bars cover

My glorious two-week holiday “vacation” has come to an end, and it is time to get back to work – – – and back in the groove – of a structured work schedule – and a better eating and exercising habit too after a month or so of glutenous indulgence!

So yesterday, I made a batch of breakfast energy bars to have a go-to breakfast or protein and energy-packed snack.  I have made a similar version of these before and blogged about.  The beauty of this recipe is you can use whatever you have on hand (within reason) to create a unique bar each time.

I received several gorgeous sets of measuring utensils as Christmas gifts, so I was excited to get to use some of them for photographing below.  (Really don’t need to measure these things precisely…. but it made for a fun photo to share 🙂 ).  I gathered some creamy peanut butter, coconut oil, honey, oats, shredded coconut, a variety of seeds (pumpkin and sunflower), dried cranberries, and chopped some dates and some beautifully healthy English walnuts.

breakfast energy bars ingredients

To begin, melt the peanut butter, coconut oil, and honey in a good size saucepan.

breakfast energy bars saucepan

When melted, remove from heat and add your chosen dry ingredients.

breakfast energy bars saucepan and dry ingredients

Mix all ingredients until incorporated.

breakfast energy bars saucepan mix

Then spread in a 13 x 9 pan and chill for several hours until firm.

breakfast energy bars pan

Once completely chilled, cut into bars.

breakfast energy bars cut

I packed them in pairs in Ziploc bags and placed in the freezer – ready to grab for a quick breakfast at home…

breakfast energy bars home

or on the go…

breakfast energy bars on the go

Here is the recipe you can use to tweak with the ingredients you like:

Breakfast Energy Bars

1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil (solid form)
2 1/2 cups oats
1 cup shredded coconut
1/2 cup chopped walnuts
1/2 cup chopped dried dates
1/3 cup dried cranberries
1/3 cup pumpkin seeds
1/3 cup sunflower seeds

Melt peanut butter, honey, and coconut oil in a saucepan.
Remove from heat and stir in remaining ingredients.
Spread in a 13 x 9 pan.
Refrigerate approximately 2 hours.
Cut into bars and wrap or bag individually.
Return to refrigerator or freeze.

Feel free to substitute other dried fruits (golden raisins, dried blueberries or cherries) or nuts (slivered or chopped almonds, cashews, pecans, peanuts) or even chocolate chips (milk, semi-sweet, white, peanut butter, butterscotch).

I am going to share this recipe as my first at Fiesta Friday #49.  Fiesta Friday is an online ‘party’, where bloggers share posts in a link up.  Everyone ‘brings’ (shares) a recipe, photograph, craft, memorable story, etc. to the party  I have been hearing about it from several others and decided to join the party this year.  Gotta love a good party – right?  🙂

Groovy Cheers & Hugs,

Biscoff Blondies with Cinnamon and White Chocolate Chips

biscoff blondies title photo

OOOO  LA LA!!  Have you ever tasted Biscoff Spread?

O… M… G…

It kinda tastes like those little teddy graham cookie crackers, but in a peanut buttery-like spread.  (Can you imagine?!)


It is amazing on toast, bagels, English muffins…..

It is heavenly licked from a spoon!

Add it to a blondie with some cinnamon chips and some white chocolate – and it is magical!

biscoff blondies 2b

Remember – I was recently cleaning out the baking shelf??   Well – I had some Biscoff Spread, had some cinnamon chips, and Biscoff Blondies came to my imagination.

So, of course, I googled Biscoff Blondies to see if anyone had thought of it yet or if there was a similar recipe; and lo and behold, the amazing Sally from Sally’s Baking Addiction, had just the recipe!

I thought it needed cinnamon chips, so that was just the way to “Jodi” it up.

biscoff blondies 4

I simply followed Sally’s recipe, but subbed 1/2 cinnamon chips and 1/2 white chocolate chips for her 1 1/4 cups of white chocolate chips.

Here’s the recipe:


  • 1 cup  flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 5 Tbsp  butter, melted
  • 1 cup light brown sugar, packed
  • 1 large egg + 1 egg yolk
  • 1 tsp vanilla
  • 1/2 cup Biscoff spread
  • 3/4 cup white chocolate chips
  • 3/4 cup cinnamon chips


Preheat oven to 350F degrees. Line a 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray (I used a 9 x 9 square baking stone).

In a small bowl, mix the flour, baking powder, baking soda, and salt.

In a large bowl, mix the melted butter and brown sugar until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold in the dry ingredients.

(Per Sally – be careful not to overmix, as it will result in crumbly, hard blondies.).

Fold in the cinnamon and white chocolate chips.

Spoon the batter into the prepared baking dish. Bake for 20-25 minutes. The blondies may appear very soft, but they will set up as they cool.  Always UNDERBAKE for yummy goodness.

Allow the blondies to cool completely before cutting into squares.

Makes 16 yummy, awesome blondies.

biscoff blondies 2a

Betchya can’t eat just one!


Cheers & Hugs,


Peanut Butter & Chocolate Chunk Cookie Bars

Peanut butter chocolate chunk cookie bars

Does the name just say it ALL?!?!?


Oh My!!!!    I first saw this simple recipe on the AverieCooks Blog.  Have you seen Averie’s blog yet?  It’s one of my faves.   I think she could take a picture of a piece of cardboard, and I would want to eat it!

Oh #AverieSunshine – I think you are my hero! (Check out her amazing BLOG here.)    I can only aspire to be like Averie Sunshine (sigh).

 I wonder if it would help if I had a cooler name…??!!  

Maybe I could use Marty’s “pet” name for me……  Do you think Gertrude PIA Wisenheimer has a cool ring to it??!!??  (and if you are wondering… PIA is an acronym for Pain in A$$). 

I guess that’s what I get for calling him Merv.  🙂


Anyway – We were going to a barbeque picnic Saturday – one of those parties where everyone brings something to share.  (with our buddies from John’s Bar btw)
Marty suggested I make a dessert.   Seems I’m always the dessert lady.
Too bad I don’t L O V E baking!

So I remember these amazing looking cookie bars from AverieCooks, and decided that is what I was making.

But I had to somehow “Jodi – ize” them.   Hmmm…. ????  What could make a peanut butter chocolate chunk cookie bar any better??  I know!  A sprinkling of Peanut Butter M&Ms on top!  Am I a genius or what??!!


This recipe is seriously so easy and basic.  You probably have all the ingredients on hand already (if your pantry looks anything like mine).  You really don’t even need a mixer, and they only take a few minutes to mix together and 20 minutes to bake.

IMG_9311Note how I measure my peanut butter….  teeheehee!

So here’s the recipe:

1 cup (2 sticks) butter, room temperature
2 eggs
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 Tbsp vanilla
1 Heaping cup creamy peanut butter
2 1/2 cups all purpose flour
1 tsp baking soda
Pinch of salt  (did you know a pinch is 6 shakes?  Trivial Pursuit Question!)
1 Bag Nestle Semi Sweet Chocolate Chunks

Garnish:  1 cup (ish) Peanut Butter M&Ms

Preheat oven to 350F. Line a 13×9 baking pan with aluminum foil, spray with cooking spray.

Mix butter, egg, sugars, vanilla.

Stir in the peanut butter.

Add the flour, baking soda, and salt and stir until just incorporated.

Stir in chocolate.

Turn batter out into prepared pan, smoothing it lightly with a spatula.

Bake for approximately 20 minutes, or until center is just set and golden.  (Underbaking is always better!)

Bars will firm up more in pan as they cool.


IMG_9344Let me know if you make them and how you like them.

IMG_9340Cheers and Hugs,