Barrrrzz

My sister-in-law, an Arkansas native, thinks it's funny that we Midwesterners call so many things "bars." Seriously, it is very midwest-church-lady-dessert-for-the-potluck-casserole-in-the-church-basement type thing.

Nevertheless, I made some recently. Two kinds, in fact. One, I thought I'd posted before, but can't find now. A no-fail crowd pleaser. The other was a newbie that I had to try because it's fall, they were pumpkin, and I just love barrrrzzzz. Don't try either one of these if you like awesomely, simple and tasty desserts.

No Bake Peanut Butter Bars

by Nestle

2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12-oz. pkg.) mini semi sweet chocolate chips, divided

Grease 13 x 9-inch baking pan. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat (I did this in the microwave in 30 second intervals), stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

Pumpkin Blondies

by Annie's Eats

2 cups all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. baking soda

¾ tsp. salt

16 tbsp. unsalted butter, at room temperature

1¼ cups granulated sugar (or brown sugar) (I used 1 cup white, 1/4 cup brown)

1 large egg

2 tsp. vanilla extract

1 cup pumpkin puree

1 cup white chocolate chips

1 cup butterscotch chips

½ cup chopped, toasted nuts (optional)

Preheat the oven to 350° F. Line a 9x13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.

With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula. Spread the batter evenly into the prepared pan.

Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting. To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.