Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brookies, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love a good breakfast bar. Think of a morning where you are so tired, you can barely get up out of bed. It is tiring and annoying. But think for a bit and you will notice that it does not have to be that way. You can have breakfast ready by preparing a crock pot overnight oats, or a casserole dish that just needs to be popped into the oven. Well, furthermore, there is no need to even make that. What if breakfast bars were easy to make and totally delicious? Well, with this recipe, they can be.
This recipe is not only good for breakfast, but it is delicious for dessert as well. I discovered this recipe when trying to find something yummy to serve for dessert to some out of town missionaries that were spending the evening at our house. I wanted something simple and that could be served warm with some ice cream. I thought of cookies, but that was too plain. Instead, this is the perfect match. It is like a brownie texture and shape, with a chocolate chip cookie taste. I believe nowadays, they call these “brookies.” And they are so, so good!
Photo and recipe courtesy of Tastes Better From Scratch.
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Quick Tip: Dust these with powdered sugar for extra sweetness