Oscar-winner Scott's portrayal of Scrooge helped reinvigorate his career.

BlackRock published a video with this disclaimer: "There is no guarantee that Bitcoin's 21 million supply cap will not be changed." Does it mean they control more than 51% of the hash rate? pic.twitter.com/UQTS7tZbqT — Cardano YOD₳ (@JaromirTesar) December 18, 2024

by Arsenio Toledo, Natural News: The rapidly rising cost of living in Washington state is driving more residents into food insecurity, with one in four residents experiencing it in 2024. Food bank usage has surged from eight million visits in 2023 to over 13 million in 2024. Rising housing and grocery costs are seen as […]

from WND: ‘My daughter told the teacher Hell no!!!!! Then proceeded to walk out of the classroom’ Generations back, gays and lesbians were shunned in American society. That changed when they demanded to be acknowledged and then tolerated. Then they demanded to be promoted and honored. TRUTH LIVES on at https://sgtreport.tv/ Now one California teacher has […]

from World Alternative Media: TRUTH LIVES on at https://sgtreport.tv/

These Chewy Soft Snickerdoodles are perfectly chewy, wonderfully soft, and just the right thickness. Loaded with cinnamon-sugar goodness, they are the quintessential holiday cookie that stays fresh for days! Fluffy, soft, and chewy snickerdoodles that are loaded with seasonal cinnamon chips! In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsChewy Soft Snickerdoodles RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out These chewy soft snickeroodles are a holiday season favorite. They’re a classic cookie that everyone loves. Here’s why this recipe is the best: Quick and Easy: We love easy cookie recipes that taste great, and this recipe is just that. Plus, you can make it from scratch in under 20 minutes! Super Soft & Chewy: These cookies are the perfect texture – soft, chewy, and absolutely delicious, a lot like our Chewy Triple Chocolate Chip Cookies. Stays Fresh: My favorite part is that these cookies stay soft and chewy for days. They won’t dry out or get crumbly just like these Soft Chocolate Chip Cookies. Make-Ahead Friendly: Easily make these snickerdoodles ahead of time and enjoy them during the holiday season! Great for Gifting: These snickerdoodles are perfect for cookie exchanges and even gift-giving, like our Rolo Pretzels. Key Recipe Ingredients Butter – It gives our cookies a rich, buttery flavor and helps to keep them soft and chewy. Cream of Tartar – This may not be an ingredient you use every day, but it’s essential for Snickerdoodle cookies. It reacts with the baking soda to give the cookies their characteristic chewy texture and tangy flavor. Eggs – They help to bind the dough together and add moisture, resulting in a soft, chewy cookie. Light Brown Sugar – This is what gives our cookies that beautiful, golden color and a hint of caramel flavor. Substitutions And Variations Here are some of our favorite variation and substitution ideas: Chips: If you can’t find cinnamon chips in your local grocery store, you can substitute them with butterscotch chips or white chocolate chips. Also see our White Chocolate Chip Macadamia Nut Cookies. Add Nuts: If you like a bit of crunch in your cookies, try adding 1 cup of chopped roasted chopped pecans or walnuts. They add a delicious crunch, as with our popular Pecan Sandies Recipe. Sprinkles: Feel free to add colorful and festive sprinkles on top prior to baking. Step-By-Step Recipe Instructions In the stand mixer, cream the butter and sugars. Add eggs and vanilla. In a separate bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. Add cinnamon chips and fold to combine. Chill the dough. In a small bowl, mix sugar and cinnamon and set aside. Roll the chilled dough into 1-inch balls and coat them in the cinnamon-sugar mixture. Bake in a preheated oven at 350F for about 8 minutes or just until the bottoms of the cookies are golden brown. Allow cookies to cool before serving. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our favorite prep-ahead strategies for this recipe: Chill the Dough: The cookie dough can be made in advance and chilled in the refrigerator. Just be sure to cover it tightly. When you’re ready to bake, let the dough sit at room temperature for a few minutes to soften slightly before rolling it into balls. Make Entirely Ahead: I love how these cookies stay soft for days! This means you can easily make and store them in an airtight container for up to a week. These chewy soft snickerdoodles are my favorite recipe for snickerdoodles out of all the batches I’ve ever baked up. Commonly Asked Questions Why do I have to add cream of tartar in this recipe? Cream of tartar is an acidic ingredient that, when combined with baking soda, helps to give the cookies their chewy texture and also acts as a stabilizer. It’s a key ingredient in traditional snickerdoodle recipes. Can I use something else instead of cinnamon chips? If you can’t find cinnamon chips, you can use white chocolate chips and add 1-2 teaspoons of ground cinnamon to the dough. This will give you a similar flavor to the cinnamon chips. Why do I need to chill the dough? Chilling the dough is essential for this Snickerdoodle recipe. It helps to solidify the butter in the dough, which prevents the cookies from spreading too much while baking. It also allows the flavors to meld and results in a chewier texture. How do I know when the cookies are done? The cookies are done when the bottoms are golden brown. Be careful not to over-bake them, as they will continue to set as they cool on the baking sheet. How long do these cookies keep? These chewy soft Snickerdoodles can be kept in an airtight container at room temperature for up to 1 week. Print Chewy Soft Snickerdoodles These snickerdoodles are super chewy, soft, and fluffy. They stay chewy for days, and are perfect for gift-giving and making ahead for parties. Load them up with cinnamon chips, for an extra special treat. Course cookies, DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 8 minutes minutesTotal Time 18 minutes minutes Servings 30 cookies Calories 180kcal Author Amy Dong Ingredients1 cup butter softened to room temp¾ cup granulated sugar¾ cup light brown sugar tightly packed2 large eggs2 tsp vanilla extract2 ¾ cups all purpose flour2 tsp cream of tarter1 tsp baking soda¼ tsp salt1 cup cinnamon chipsFor the Coating4 TB granulated sugar4 tsp ground cinnamon InstructionsIn the bowl of a stand mixer, add butter, both sugars, and mix until light and fluffy. Add eggs and vanilla extract. Mix until fully combined.In a separate bowl, add flour, cream of tartar, baking soda, and salt. Whisk together dry ingredients well.Fold dry ingredients together with the wet ingredients, until fully incorporated. Add cinnamon chips, and fold to combine.Cover cookie dough tightly, and chill for at least 30 minutes or until dough is cold.Meanwhile, mix the 4 TB sugar and 4 tsp cinnamon in a small bowl, whisk together, and set aside.Preheat oven to 350F. Line baking sheets with parchment paper.Form 1-inch balls of cookie dough, roll the balls in cinnamon-sugar coating, and place 2 inches apart on parchment-lined baking sheets.Bake about 8 minutes or just until bottoms of cookies are golden brown. Sprinkle tops with a bit more cinnamon sugar. Let cool on baking sheet for about 5 minutes. Transfer to cool completely on wire rack. Notes Make sure your butter is softened to room temperature, but not melty at all.  Roll your dough balls in the cinnamon-sugar coating just before baking, not earlier. This will keep the coating from absorbing too much moisture.   Be careful not to over-bake your cookies. They may still look a little underdone when you take them out of the oven, but they’ll continue to cook as they cool. This is the key to achieving that chewy, soft texture. This recipe is part of our 25 Best Holiday Cookies Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 76mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg More to Bake And Eat Snickerdoodle Bread – This rich Snickerdoodle Bread is THE way to enjoy the flavor of snickerdoodles in breakfast/brunch form! Topped with a crisp cinnamon sugar crust. Snickerdoodle Muffins – If you’re a Snickerdoodle fan, you’ll adore these Snickerdoodle Muffins. They’re a wonderful breakfast/brunch item for any holiday gathering. Snickerdoodle Ice Cream – Snickerdoodle Ice Cream tastes like your favorite Snickerdoodle cookies, but it’s cool and creamy in ice cream form. Chewy Snickerdoodle Bars – These Chewy Snickerdoodle Bars are a must-try during the fall/winter seasons! They’re chewy, cinnamony, and perfect for the holidays. The post Chewy Soft Snickerdoodles appeared first on Chew Out Loud.

These Carmelita Bars are hearty with oats, chewy with caramel, and chocolate. They’re loaded with everything one could ask for in a cookie bar and are a huge crowd pleaser. These Carmelita Bars are out of this world! Ooey-gooey caramel, oats, and chocolate – it doesn’t get better than this. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsCarmelita Bars RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out Who doesn’t love easy and delicious desserts? We sure do, and this Caramelitas Bars recipe is one of our all-time favorite dessert bars! Here’s why we think you’ll love it too: Super Easy: Just like our Monster Cookie Bars, this recipe is a cinch to make. Plus, you only need simple pantry staples for it. Perfect for Parties: These bars are easy to transport and they’re quick to disappear at any gathering. Chewy Texture There’s gooey soft caramel, chewy oats, and toasted pecans. These Carmelita Bars are loaded with everything one could ask for in a cookie bar. Make-Ahead: The bars are best when chilled overnight, which makes them a perfect make-ahead dessert for busy days. Freezer-Friendly: These bars freeze beautifully, allowing you to make them ahead and store them for later. Key Recipe Ingredients Rolled Oats – The rolled oats lend a chewy, hearty texture to the bars, making them satisfying and delicious. Salted Caramel Sauce – It adds a rich, gooey layer to our bars. Make sure to warm it before using for easy spreading. You can use store-bought or make your own salted caramel sauce using 4 ingredients! Toasted Pecans – The toasted pecans add a wonderful crunch and a nutty flavor that complements the caramel and chocolate. Unsweetened Coconut – The finely shredded unsweetened coconut is optional, but it adds a lovely note to the bars. Substitutions And Variations Here are some of our favorite variation and substitution ideas: Homemade Salted Caramel Sauce: While you can definitely use store-bought caramel sauce, try our 4-Ingredient Salted Caramel Sauce for even better results. Different Chocolate Chips: Feel free to use dark chocolate chips or white chocolate chips if you prefer, as we do in these Chewy White Chocolate Cranberry Bars. Omit the Coconut: We love the flavor of coconut with caramel and chocolate, but feel free to leave it out. Step-By-Step Recipe Instructions Line a 9×13 baking dish with foil, ensuring the foil hangs over the edges. Butter the foil and set aside. In a bowl, whisk together flour, baking soda, and salt. In a stand mixer, blend the butter and brown sugar. Add vanilla and blend to combine. Slowly add the flour mixture. Add oats and stir by hand. Transfer half of the mixture to the baking dish. Press it down firmly to form an even layer. Bake for 10 minutes. After removing from the oven, top the partially baked crust with chocolate chips and toasted pecans. Pour warm caramel sauce evenly over the top. Sprinkle the remaining oatmeal mixture over the caramel layer. Allow the dessert to cool completely in the pan. For best results, cover and refrigerate overnight or at least 4 hours. Once set, use the foil overhang to lift it out of the pan and cut into squares. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our favorite prep-ahead tips for this recipe: Prepare the Dough: The oatmeal cookie dough can be prepared in advance and stored in the fridge for up to 2 days. When you’re ready to assemble the bars, take the dough out, let it come to room temperature, and then press it into the baking dish. Make Ahead Entirely: You can make these Carmelita Bars a day ahead and chill them overnight, as instructed. It’ll help set the bars and also enhance the flavors. Make and Freeze: We also love making a big batch and freezing them for up to one month. It’s a great way to enjoy these tasty bars any time they’re needed. These Carmelita Bars are super-loaded with everything one could ask for in a cookie bar. Commonly Asked Questions What is the best way to cut the bars? For clean and neat slices, we recommend using a sharp knife and wiping it clean after each cut. This will prevent the layers from sticking to the knife and give you perfect, even bars. Can I skip the step of chilling the bars? While you can technically skip the chilling step, we highly recommend chilling the bars for at least 4 hours or overnight for best results. This allows the caramel to set and the flavors to meld together, resulting in a more cohesive bar. How should I store homemade Carmelita bars? Once the bars are completely cool, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the fridge for up to a week or in the freezer for up to 1 month. Print Carmelita Bars These Carmelita Bars are irresistible. They're loaded with tons of oats, gooey with caramel, and plenty of chocolate. They're one of the best cookie bars to share at potlucks. Be sure to give dessert enough time to cool and chill before cutting. Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutes Servings 16 bars (one 9×13 pan) Calories 447kcal Author Amy Dong Ingredients2 cups all purpose flour1 tsp baking soda¼ tsp table salt1 cup butter room temp1 ½ cups light brown sugar packed1 tsp pure vanilla extract2 cups rolled oats1 ½ cups salted caramel sauce warmed*1 cup semisweet chocolate chips1 cup chopped toasted pecans½ cup finely shredded unsweetened coconut optional for topping InstructionsPreheat oven to 350F with rack on lower middle position. Line a 9×13 baking dish with enough foil to hang over the edges after pressing foil into the pan; butter foil and set aside. In a bowl, whisk together flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with paddle attachment, blend the butter and brown sugar on medium speed until lighter and fluffy, about 3 min.Add vanilla and blend to combine. Reduce speed to low. Slowly add flour mixture just until no flour streaks remain; don't over-mix. Add oats and stir in by hand just until combined.Transfer half of mixture to prepared baking dish. I use flat bottom of drinking glass to firmly press dough down until it is an even layer, tightly pressed throughout. Press dough down firmly without cracks so it stays together after baking. Bake 10 minutes and remove from oven. Top evenly with chocolate chips and toasted pecans. Then carefully pour warm caramel sauce evenly over the top, gently spreading it to an even layer.Sprinkle remaining half of oatmeal mixture over the caramel layer, making sure it's an even layer. Bake another 15-20 minutes or until topping is lightly browned. Remove from oven. If desired, sprinkle with shredded coconut evenly over the top. Allow to cool in pan completely at room temp. For best results, cover and chill overnight, or at least 4 hours. Once chilled and set, Use the foil overhang to remove entire dessert from pan. Place on a cutting board and cut into squares. Notes Make sure to warm your caramel sauce before pouring it over the bars. This will make it easier to pour and spread evenly, and it will also prevent the bars from cooling down too much when the sauce is added. When adding the flour mixture, remember not to overmix. Just blend until there are no flour streaks remaining. This will keep your bars from becoming too dense. Allow the bars to cool completely in the pan at room temperature. This will help them set properly and make it easier to cut them into beautiful, even squares. Store in an airtight container. Will keep in the fridge for several days. Carmelita bars can also be tightly wrapped and frozen for several weeks; defrost at room temperature before serving. I make my own salted caramel, but if you prefer, you may use store-bought caramel morsels found in grocer’s baking aisles and melt them according to package instructions. Jars of caramel ice cream topping are not recommended for use in this recipe. This recipe is part of our Dessert Bar Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 447kcal | Carbohydrates: 59g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 277mg | Potassium: 202mg | Fiber: 3g | Sugar: 37g | Vitamin A: 383IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 2mg More to Bake And Eat Chocolate Chip Cookie Cheesecake Bars – These luscious bars are worth every single calorie. They’re so good, they were the first runner-up in a big bake-off contest at work! S’mores Chocolate Cookie Bars – As if s’mores and cookies aren’t fabulous enough, we married the two and created these unbelievable bars. Lemon Bars – They are always a hit at any gathering, and these are the bestest ones we’ve ever had the pleasure of devouring. The lemon custard, the shortbread crust, everything is amazing! Peach ‘n Blueberry Crumb Bars. When fruit gets into dessert, it’s both healthy(ish) and scrumptious. The post Carmelita Bars appeared first on Chew Out Loud.

These Monster Cookie Bars are thick, chewy, and supremely satisfying – just like the classic cookies, but even easier to make. They’re chock full of your favorite goodies and a guaranteed crowd favorite. These Monster Cookie Bars may look all bright and sweet, but make no mistake about ’em…they’re scary good. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsMonster Cookie Bars RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out We all love a good Monster Cookie Recipe, and this recipe for Monster Cookie Bars are a guaranteed hit. Here’s why we’re obsessed: Chewy Texture: The combination of oats and peanut butter gives these bars an incredibly satisfying chew, just like these Peanut Butter Oatmeal Cookies. Easy to Make: Like with our Carmelita Bars, there’s no need to scoop and bake individual cookies. This makes it easy to get a whole batch of bars into the oven in no time. Perfect for Parties: Put a plate of these delicious bars out on the dessert table and watch them vanish right before your eyes. People absolutely adore these chewy bars. Make-Ahead: The flavor of these bars actually gets better over time, so they’re a great make-ahead option for your next get-together, like this incredible Key Lime Pie. Freezer-Friendly: The baked bars can be wrapped tightly and frozen for up to 2 weeks. Gluten Free: Because we don’t use flour in this recipe, it’s naturally gluten free. If needed, check that your oats and other ingredients are certified as such. Key Recipe Ingredients Peanut Butter – Using creamy peanut butter is crucial in this recipe, as it not only adds a rich, nutty flavor but also keeps the bars moist and chewy. Buy pre-stirred peanut butter that has no oil separation. Quick-Cooking Oats – Quick oats add a chewy texture and a hint of nutty flavor that complements the peanut butter and chocolate. Eggs – The eggs in this recipe act as a binding agent, helping to hold the bars together and giving them a soft, tender texture. Brown Sugar – The brown sugar adds sweetness and also contributes to the chewy texture of the bars. Chocolate Chips and M&M’s – These add-ins not only make the bars look colorful and fun but also add pockets of melty chocolate and a crunchy candy shell. Substitutions And Variations Here are some of our favorite variation and substitution ideas: Peanut Butter: If you prefer a different type of nut or seed butter, feel free to substitute the peanut butter with almond butter, cashew butter, or sunflower seed butter. Oats: If you’d like a more hearty texture, you can use old fashioned rolled oats or a mixture of rolled oats with quick oats. Chocolate Chips: This recipe calls for semi-sweet chocolate chips, but you can use milk chocolate chips, dark chocolate chips, white chocolate chips, peanut butter chips, or any combination. Mix-ins: The M&M’s can be substituted with your favorite candy or chocolate chunks. Try using Reese’s Pieces, chopped Snickers, or Twix. Step-By-Step Recipe Instructions Preheat oven to 350F and lightly grease a 9×13″ baking pan. In a stand mixer, combine sugars and eggs on medium speed until well combined. Add cinnamon, salt, vanilla, peanut butter, and butter; mix well until fully incorporated. Stir in chocolate chips, baking soda, and oats. Press the dough into the prepared pan. Evenly press M&M’s on top. Bake for 20 minutes or just until the sides are golden brown. Cool in the pan on a wire rack. Once completely cooled, cover and chill. Cut into squares and serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our favorite prep-ahead strategies for this recipe: Chill the Dough: You can make the dough according to the recipe and chill it for up to 2 days before baking. Make sure to allow the dough to reach room temperature before popping it in the oven. Make and Freeze: These bars can also be baked and then frozen for up to 2 weeks. This is a great option if you want to get a head start on your baking or if you want to make a big batch to enjoy later. Chock full of peanut butter, oats, chocolate, and M&M’s, these Monster Cookie Bars are sure to please a crowd! Commonly Asked Questions What kind of oats should I use for this monster cookie bars recipe? We recommend using quick-cooking oats for this recipe. They blend well with the other ingredients and give the bars a nice texture. Why do I need to chill the bars before cutting them? Chilling the bars helps them set firmly, making it easier to cut them into neat squares. It also enhances the flavor and texture, giving you the perfect monster cookie bars. What if my bars came out too hard If your bars turned out too hard, most likely, they were over-baked. Make sure to take them out of the oven as soon as the sides are golden brown. Remember, the bars will continue to set firmly upon cooling. How long do monster cookie bars keep? These bars can be kept in an airtight container at room temperature for up to 1 week. You can also freeze them for 2 weeks. Print Monster Cookie Bars These Monster Cookie Bars will only dirty one bowl, and super delicious! They're thick, chewy, satisfying, and wonderfully chocolatey. Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes Servings 20 Calories 341kcal Author Amy Dong Ingredients½ cup granulated sugar⅔ cups light brown sugar tightly packed2 large eggs room temp2 tsp ground cinnamon¼ tsp table salt1 tsp pure vanilla extract1 cup creamy peanut butter⅓ cup salted butter softened to room temp1 ½ cup semi-sweet chocolate chips1 tsp baking soda3 cups quick-cooking oats⅔ cup M&M’s InstructionsPreheat oven to 350F with rack on lower middle position. Lightly grease a 9×13″ glass baking pan; set aside.In the bowl of a stand mixer fitted with paddle attachment, mix together both sugars and eggs on medium speed, until well combined.Add cinnamon, salt, vanilla, peanut butter, and butter; mix until fully incorporated.Stir in the chocolate chips, baking soda, and oats to combine well. Scrape dough into prepared pan and lightly/evenly press to fill all corners. Lightly press M&M's evenly across top of dough.Bake 20 minutes or just until sides are golden brown. Do not over-bake. Bars will continue to set firmly upon cooling. Cool in pan, on wire rack completely. Cover and chill for ease of cutting. Cut chilled bars into squares and serve. Notes Make sure your eggs are at room temperature. This will help them mix more easily into the dough and will also help your cookie bars to rise properly. When measuring your brown sugar, very tightly pack it into the measuring cup.  Buy pre-stirred creamy peanut butter that has no oil separation. It blends more easily into the dough and gives your bars a smooth, consistent texture. Baked bars can be wrapped tightly and frozen for up to 2 weeks. For fun variations and substitutions, see original article.  This recipe is part of our Delicious Dessert Bars Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 341kcal | Carbohydrates: 38g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 179mg | Potassium: 235mg | Fiber: 3g | Sugar: 25g | Vitamin A: 143IU | Vitamin C: 0.05mg | Calcium: 43mg | Iron: 2mg More to Bake And Eat Samoas Cookie Bars – These Samoas Cookie Bars are melt-in-your mouth, magically delicious! They’re like famous Samoas cookies but made super easy in a dessert bar. Easy S’mores Dessert Bars – S’mores Bars are a must-have for summer gatherings! This S’mores Bars recipe makes a luscious pan of irresistible deliciousness that will be snatched up in an instant. Chewy White Chocolate Cranberry Bars – These Chewy White Chocolate Cranberry Bars are uber chewy, with just the right mix of crispy exterior and soft centers. Loaded with fresh cranberries and white chocolate, this is a winning holiday treat! Congo Bars – These Congo Bars (Chocolate Chip Cookie Bars) are soft, decadent, and chewy in the center with loads of melty, gooey chocolate in every bite. The post Monster Cookie Bars appeared first on Chew Out Loud.