Oatmeal Raspberry Chocolate Cheesecake bars

I’m on a huge major intense dark chocolate kick right now …

Not that I’m actually eating it all the time, but all I want to do is shovel trunk loads of dark chocolate chips in my face.

I think it has to do something with the intensity of the smell, the depth of the taste – heh, you would think I was an actual food intellect there for a second.

I’m not.

But I have something delicious and jazzy to share with you!!

LOOK AT THESE BARS!!

Also, give me all the berries right now – raspberries especially. Ahh … gimme gimme gimme. Funny fact, one of the reasons I actually really like raspberries besides the crazy colour, and taste, is they don’t require much effort to eat. I can squish them in my mouth and we’re good to go … HOW FREAKING LAZY DOES THAT MAKE ME SOUND?! Mehh … it’s the weekend, let’s embrace it.

Also, these bars have oatmeal in it = breakfast food. Actually, it covers all four major food groups; which means this could totally count as a meal … riiiiigggghhhht?! Mehh … it’s the weekend, let’s embrace it.

Oatmeal Raspberry Chocolate Cheesecake bars

For the Crust:

• 2   cup Flour
• ½  cup quick cook oats
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp cinnamon
• 2 tbsp cornstarch
• 1 cup softened Butter
• 1/2 cup Sugar
• 2/3 cup Brown Sugar
• 2 Eggs
• 1 tsp Vanilla
• ½ cup fresh raspberries
• 1 cup dark chocolate chips

For the Filling:

• 8 oz softened Cream Cheese
• 1/2 cup Sugar
• 1 Egg
• 1 tsp vanilla extract

Directions

Preheat oven to 350. Line a 9×11-inch baking pan with foil and spray with nonstick spray.

Whisk together flour, oats, baking soda, salt, cinnamon and cornstarch for crust.

Cream together butter, brown sugar and sugar until fluffy. Add eggs and vanilla and whip to incorporate. Combine wet and dry ingredients.

Fold in dark chocolate chips and raspberries. Set aside

In a separate bowl, combine all of the filling ingredients.

Press ½  of the crust mixture into the bottom of the prepared pan.

Top with filling mixture

Crumble remaining topping over the filling mixture.

Bake in a 350 oc oven for 1 hour.

Allow to cool at room temperature and then refrigerate for 2 hours ( refrigerating is optional, but allows for neat slicing).

Funfetti – Fruitloop Duo cookies

Sooo … I guess I have a thing with cookies.

But I also have a things with sprinkles … they’re sooo sprinkly and make me so happy. I need a little cheering up the temperature and weather outside is just straight up cray-cray for April. As I type this, it’s hailing!
HAIL?!? Mother nature, I want sunshine – I want to wear new sunglasses, open toe sandals ( note :get a pedi) and flowy dresses.

Mother nature, stop being a mother – heh- or I’ll throw sprinkles at you.

And because I’ve already made these funfetti cookies, I only did the most natural thing and added cereal to the mix.

 Hola, fruitloops. I remember growing up, watching care bears – saved by the bell and hello the entire TGIF line up with a big box of fruitloops by my side – just munching away.

Also, can we talk about all the colours happening here. Ahhhh – food, or art?!? That’s me, being totally full of myself … but it’s sooo peeerrrdy.

I’ll stop. Let’s make cookies!!

Funfetti – Fruitloop Duo cookies

Ingredients:

1/2 cup butter, softened to room temperature

 ½ cup granulated sugar

¼ cup brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 cup all -purpose flour

¾ cup rolled oats

1/4 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/3 cup sprinkles,

1/3 cup fruitloop cereal , broken into pieces ( not crushed)

    

Directions:

In a large bowl cream the softened butter and sugars, until fluffy.  Mix in egg and vanilla.

In a medium size bowl, whisk together the flour, rolled oats, sea salt, baking powder, baking soda, and cream of tartar.

Add dry ingredients, to wet.

Once combined, divide dough into 2 equal(ish) parts.

Fold in sprinkles, into one half of the dough.

Fold in fruitloops in the other half.

Scoop out each dough into large a larger ball

 

Next take 1 of each dough ball and combine, making a larger ball.

Chill dough for at least 2 hours, on your cookie sheet ( overnight is best, but 2 hours will do).

Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

Bake chilled cookie dough for 10 minutes. Allow to cool on cookie tray for at least 2 minutes, before placing on a wire rack to cool completely.

 Happy cookie eaaattting – also, please let me know/send me pictures / tag me on Instagram if you add these to a bowl of milk and eat it like cereal. I’ll be honestly tempted to track you down and want to both be your BFF and hug you … you know, in a class – not too creepy way.