Spring Garden Malted Milk Blondies – #FillTheCookieJar

Spring has sprung!  And so have my treats!  Yes, I’ve been a little quiet for awhile, adjusting to working remotely from home and accommodating the kiddos all day long.

I’ve also been on an awesome fitness journey and was trying to avoid treats like these.  But I do have many healthy ones to share and to come.  I’ve even been doing weekly meal preps!  You can check them out on my Instagram page!

I figured what better time to pop back in than the beginning of the month for Fill the Cookie Jar!  I love these ones!  My kids get some goodies and I get to create in the kitchen.  Everyone is winning here!

So anyways, I ran into a recipe on Facebook the other day for some *chocolate chunk blondies and the idea of filling them with crushed Robin Eggs popped in my head.  You know those malted milk balls coated in a candy shell that come out around Easter?  When I was a kid, I used to lick the candies and then rub them on my lips for a colorful pastel and sweet lip color.  Anybody else do the same?  (Shh, I still do!)

So spinning off the colorful candies, I wanted to top these bars with a cute garden of springtime animals.  Aren’t these Marshmallow Peeps adorable?

I have to give credit to Wilton’s awesome frosting pouches too!  So convenient!  These bars are sinfully sweet, so make sure you grab some milk.  You can really taste the malted milk from the candies and they really give it that extra addictive chewiness.  They are also filled with gooey chocolate chips and buttery walnuts.

When you bite into these, make sure you eat it with the marshmallow.  (My kids, being kids, ate their peeps first, haha.)  But the marshmallow really gives it a great texture combination.  Love it!!!

So, so, so good!  Give them a whirl.

I had to stash a tray of these in the freezer for Easter.  I can’t wait to share them with the family!

 

And in case you are looking for more Spring cookies and bars, check out these other treats from my friends over at Fill the Cookie Jar!

 

Don’t forget to see how they are made!

First gather all your mix-ins! These are 1 cup chopped walnuts, 1 cup semi sweet chocolate chips, and one 10oz bag of crushed mini robin eggs.

Spring Garden Malted Milk Blondies

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 24

Per Serving 288 calories

Fat 15 g

Carbs 35 g

Protein 5 g

24


Spring Garden Malted Milk Blondies

Gooey blondies filled with malted milk candies, walnuts and chocolate chips and decorated with "grass" and springtime animals.

Ingredients

  • 2 sticks unsalted butter, softened
  • 1 cup light brown sugar, packed lightly
  • 1/2 cup white sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 10 ounce bag mini robin eggs, malted milk balls, crushed
  • 1 cup walnuts, chopped
  • 1 cup semi sweet chocolate chips
  • 1 pouch Wilton green frosting fitted with piping tip
  • 24 marshmallow peeps, chicks or bunnies or both

Instructions

  1. Preheat oven to 350F.
  2. Prepare a 8x12x2 inch baking pan or dish by greasing with cooking spray or butter and dusting with a bit of flour.
  3. Using a stand mixer or hand mixer, cream the butter and both sugars on high until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time. Mix well, scraping the bowl occasionally.
  4. In a small bowl, whisk the flour, baking soda, and salt. Slowly add to the butter mixture with the mixer running on low.
  5. Add the candies and nuts at once and mix on low for about 5-10 seconds, until incorporated.
  6. Carefully spread the batter into the prepared pan, pressing and smoothing the top to cover to the edges.
  7. Bake for 30 minutes. The edges will be slightly more set than the center, but a gooey bar is what you want.
  8. Cool completely in the pan and cut into 24 even bars.
  9. Using the green frosting, pipe "grass" edges around the outside of each bar. Top with a marshmallow chick or bunny. Enjoy.

Notes

You can crush the candies and nuts by placing in a ziptight bag and pounding with a meat mallet or rolling pin.

*Base blondie recipe derived from Ina Garten and can be found here.

Holiday Jewel Cookies – #FillTheCookieJar

Holiday Jewel Cookies | Famished Fish, Finicky Shark

This month I am reminded to hold my family tight, live each day like there is no tomorrow and relish and all the joy each day brings. The Christmas season to me is about Family, Love and Jesus.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

My focus lately has been solely on my family, pulling me away from my posts here. But in light of bringing joy, sharing my love of food is one thing on that list.

I made these cookies with holiday season in mind. A season of bright flavors and festive colors. A season of snowflakes and sugarplums. A season of diamonds and lemon drops. And of course to complete this month’s Fill the Cookie Jar, which is a monthly virtual cookie exchange shared with my friends and hosted by my friend Cynthia at Feeding Big.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

These cookies bring delight with each bite, bursting with lemon flavor, rich dark chocolate, sweetened flaked coconut and mixed berry preserves, topped with a delicate glaze of sweet milk. They are melt in your mouth delicious.

Holiday Jewel Cookies

These ingredients are the magic to the jewel of this cookie.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Light and fluffy cream cheese and butter are key to this bar cookie’s softness.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Licking the batter is just an added bonus to being my child. 😉

Holiday Jewel Cookies | Famished Fish, Finicky Shark

The swirls of berry preserves add the perfect holiday touch.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

You will want to gobble these up once the sweet milk is drizzled on top!

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Don’t forget to leave some out for Santa on Christmas Eve.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

And for more great cookie recipes, check out the recipes below!

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Holiday Jewel Cookies

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Number of servings: 32

Per Serving 146 calories

Fat 8 g

Carbs 18 g

Protein 1 g

32


Holiday Jewel Cookies

Ingredients

  • 3 ounces Neufchatel cream cheese
  • 1/2 cup plus 5 tablespoons unsalted butter
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup dark chocolate chips
  • 2/3 cup sweetened flaked coconut
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp pure lemon extract
  • 6 Tb mixed berry preserves
  • 1/3 cup sweetened condensed milk

Instructions

  1. Cream together the cream cheese and butter in a stand mixer on medium speed, until it is very light and fluffy.
  2. Add the brown sugar and sugar and cream together until combined. Add the eggs and lemon extract and mix well.
  3. Combine the flour, baking soda and salt in a medium bowl and whisk together.
  4. Slowly add the dry mixture to the butter mixture until combined. Pour in the dark chocolate chips and sweetened flaked coconut. Mix well.
  5. Spread the mixture onto a 13 x 9″ baking pan edge to edge.
  6. Dallop with the berry preserves and swirl into cookie dough lightly to create a marble design.
  7. Bake for 15 to 18 minutes until browned around the edges and center is mostly set. Remove from oven. Drizzle with sweetened condensed milk and allow to cool completely.
  8. Cut into bars when completely cooled. Cut bars in half diagonally to create diamond shapes, if desired.

Triple Layer Mint Chocolate Cookie Bars

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I have decided someone needs to schedule an intervention for me. I have an addiction. It contains a unique ratio of a chocolate crunchy cookie and a creamy mint center. It is a mint Oreo. I could practically polish off an entire bag of these in one sitting – especially if they are cold.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

It’s no surprise that when I decided to make the cookie for this month’s Fill the Cookie Jar, I decided to make something out of my craving. Something of mint and chocolate. I scanned Pinterest for some recipes and came across a mint and chocolate gooey bar and inspiration struck.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

I decided to make a mint Oreo crust and spike it with a little bit of liquor. Then I added a chocolate chip cookie middle, but instead of stirring in the chips, I sprinkled them on top. And to polish it off, I drizzled crème de menthe liquor icing on top.

Triple Layer Mint Chocolate Cookie Bars (3)

These cookie bars are seriously addicting. And of course they’re super delicious served cold. I was too nervous to cut these while they were warm (don’t get me wrong, I wanted to dig in), so I chilled them overnight and they sliced very easily the next day.

 Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Triple Layer Mint Chocolate Cookie Bars
Ingredients:
Mint Oreo Layer:
2 cups mint Oreo cookie crumbs
6 Tb butter, melted
1 Tb creme de menthe liquor or 1 tsp mint extract

Cookie Layer:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 Tb creme de cacao liquor or 1 tsp vanilla

Mint Chocolate Layer:
1 10 oz bag Nestle dark chocolate and mint morsels

Crème de Menthe Glaze:
1 cup powdered sugar
2 1/2 Tb creme de menthe liquor OR 1 tsp mint extract, 2 Tb milk, and 3 drops green food coloring

Directions:
Preheat oven to 350 F.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a stand mixer combine the butter, shortening, and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a separate bowl whisk together the flour, baking soda and salt. Beat this into the butter and sugar mixture.
Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
Sprinkle the chocolate and mint chips on top of the cookie batter layer.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool completely at room temperature or chill in refrigerator two hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Store in an airtight container in the refrigerator up to two weeks.

*Inspired by this recipe on Back to the Cutting Board found on Pinterest.

Triple Layer Mint Chocolate Cookie Bars

Prep Time: 2 hours, 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 50 minutes

Number of servings: 48

Per Serving 122 calories

Fat 6 g

Carbs 16 g

Protein 1 g

48


Triple Layer Mint Chocolate Cookie Bars

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Mint Oreo Layer

  • 2 cups mint Oreo cookie crumbs
  • 6 Tb butter, melted
  • 1 Tb creme de menthe liquor or 1 tsp mint extract
  • For the Cookie Layer

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 Tb creme de cacao liquor or 1 tsp vanilla
  • Mint Chocolate Layer

  • 1 - 10 oz bag Nestle dark chocolate and mint morsels
  • For the Crème de Menthe Glaze

  • 1 cup powdered sugar
  • 2 1/2 Tb creme de menthe liquor or 1 tsp mint extract plus 2 Tb milk and 3 drops green food coloring

Instructions

  1. Preheat oven to 350 F.
  2. Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter. Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.
  3. In a stand mixer combine the butter shortening and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well. In a separate bowl whisk together the flour baking soda and salt. Beat this into the butter and sugar mixture.
  4. Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust. Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
  5. Sprinkle the chocolate and mint chips on top of the cookie batter layer.
  6. Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.
  7. Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.
  8. Cool completely at room temperature or chill in refrigerator 2 hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Notes

Store in an airtight container in the refrigerator up to two weeks.

 

Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

I’ve never made blondies-ever. I’ve always wanted to though. I mean, the same chewy goodness as a brownie, with the sweet simplicity of brown sugar sweetness baked into every soft bite.

What the heck was wrong with me!?! Why didn’t I make these sooner??? A friend of mine that had the pleasure of tasting these told me she would buy these from a bakery. Love it!

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Well the fall is almost here. And it’s about time I Fill the Cookie Jar-with these Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Why these cookies? Because Fall is my  favorite time of the year and it means pure comfort. And I am always comforted by a soft chocolate chip cookie, which is exactly what these blondies reminded me of! And of course, the oatmeal streusel topping adds a nice crisp cinnamon touch.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping

Ingredients:

Blondies:
1/2 cup butter
1/2 cup brown sugar, packed
1/3 cup sugar
1 egg
1 tsp vanilla
1 cup flour
1 tsp salt
3/4 cup chocolate chips
1/2 cup chopped cashews

Oatmeal Streusel Topping:
1 1/4 cup rolled oats
2 Tb flour
1/3 cup brown sugar, packed
1 tsp cinnamon
6 Tb cold butter, cut into chunks

2 Tb chocolate chips, melted

Recipe derived from Once Upon a Chef

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Preheat the oven to 350F.

Melt the butter and add the sugars. Beat well with a mixer.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Add the egg and vanilla and beat well.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Then add the flour and beat until combined. Be careful not to over mix the batter.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Stir or beat in the nuts and chocolate chips.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Spread the batter in a 8×8 square baking dish that has been lined with parchment paper and sprayed with cooking spray.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Prepare the oatmeal streusel topping by combining the oatmeal, flour, brown sugar and cinnamon. Mix until combined.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Beat in the cold butter chunks until the mixture is crumbly.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Sprinkle the streusel topping evenly over the blondie batter.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Bake for about 30 minutes, until a toothpick inserted near the center comes out clean.

Heat the 2 Tb chocolate chips in the microwave at 50% power for about 30-60 seconds until melted.

Using a fork, drizzle the chocolate over the entire pan of blondies.

Cool completely.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

When the blondies have cooled, carefully lift them out of the pan by the parchment paper handles and cut into 16 squares.

Store in a covered container in the refrigerator up to 2 weeks.

Cashew Chocolate Chip Blondies with Oatmeal Streusel | Famished Fish, Finicky Shark

Don’t forget to share these with your friends-you won’t want to keep them all in the house!

Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Number of servings: 16

Per Serving 295 calories

Fat 16 g

Carbs 36 g

Protein 4 g

16


Cashew Chocolate Chip Blondies with Oatmeal Streusel Topping

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Blondies

  • 1/2 cup butter
  • 1/2 cup brown sugar, packed
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp salt
  • 3/4 cup chocolate chips
  • 1/2 cup chopped cashews
  • For the Oatmeal Streusel Topping

  • 1 1/4 cup rolled oats
  • 2 Tb flour
  • 1/3 cup brown sugar, packed
  • 1 tsp cinnamon
  • 6 Tb cold butter, cut into chunks
  • 2 Tb chocolate chips, melted

Instructions

  1. Preheat the oven to 350F. Prepare a 8×8 square baking dish by lining with parchment paper and spraying with cooking spray. Allow some parchment paper to hang over the edges for easer cutting later.
  2. Melt the butter and combine with the sugars in a large bowl or stand mixer. Beat well. Add the egg and vanilla and beat well. Then add the flour and beat until combined. Be careful not to over mix the batter. Stir or beat in the nuts and chocolate chips.
  3. Spread the batter in the prepared baking dish.
  4. Prepare the oatmeal streusel topping by combining the oatmeal, flour, brown sugar and cinnamon. Mix until combined. Beat in the cold butter chunks until the mixture is crumbly. Sprinkle the streusel topping evenly over the blondie batter.
  5. Bake for about 30 minutes, until a toothpick inserted near the center comes out clean.
  6. Heat the 2 Tb chocolate chips in the microwave at 50% power for about 30-60 seconds until melted. Using a fork, drizzle the chocolate over the entire pan of blondies.
  7. Cool completely before cutting into 16 even squares, using the parchment paper to lift the bars out of the pan.

Notes

Store in a covered container in the refrigerator up to 2 weeks.