Summer has officially arrived. That means it’s time to break out the sunscreen and swimsuits, fire up the BBQ grill and head out into the heat.
But if you’re like me, it’s the perfect excuse to break out the cookie sheets and bake up some refreshing summertime sweets. It’s easy to get carried away looking for recipes to try on Pinterest, but I was able to narrow down my list to these three:
Easy S’mores Bars
- 3 TBS unsalted butter
- Pinch of salt
- 5 cups mini-marshmallows, divided
- 6–7 cups graham cereal pieces
- 3 1.55 oz. Hershey’s Milk Chocolate bars, broken into pips
- Spray a 9″x13″ pan with cooking spray. In a large stock pot, melt the butter and salt over medium heat. Once melted, add 4 cups of the mini-marshmallows and stir until they are completely melted.
- Take the mixture off the heat, add in the cereal and stir. Add in the extra cup of mini-marshmallows and stir to just combine.
- Working quickly, pour half the mixture into the prepared pan, press down and then top with half of the Hershey’s pips. Pour the rest of the mixture on the chocolate and press down, then top with the rest of the chocolate.
- Allow the pan to sit at room temperature for several hours to set up OR place in the refrigerator for about an hour.
- Cut into bars.
FroYo Berry Bites
- 1/4 cup crushed almonds or almond meal
- 2 tablespoons coconut sugar, (more for a sweeter FroYo Bite)
- 2 tablespoons coconut oil, melted
- 3/4 cup plain Greek yogurt, low-fat
- 2 tablespoons honey
- 1 1/2 cups freshly chopped strawberries and/or raspberries
- 6-cup muffin tin and liners
- Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to a nonstick muffin tin.
- In a small bowl, stir together the crushed almonds, coconut sugar and coconut oil. Spoon a small amount into the bottom of each muffin cup.
- In a medium bowl, mix together the yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
- Top with fresh chopped berries. Freeze until firm, about 6 hours.
Blueberry Crumble Bars
Crust and Crumble Topping
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup old-fashioned, whole-rolled oats (don’t use quick-cook or instant)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- Pinch of salt (optional and to taste)
- 12 ounces (2 cups) blueberries, fresh or frozen
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- Preheat the oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- Crust and Crumble Topping — In a large, microwave-safe bowl, melt the butter for about 1 minute on high power. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture should be dry and sandy with some larger, well-formed crumble pieces. Set 1 heaping cup of mixture aside to be sprinkled on later as crumble topping. Transfer remaining mixture to prepared pan and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
- Blueberry Layer — In a large mixing bowl (okay to use the same one for crust and crumble), add all ingredients and toss to combine. Evenly distribute blueberry mixture over the crust. Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, squeeze the mixture in your palm to encourage bigger crumble pieces to form.
- Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and a very pale golden color.
- Place the pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving.