As part of a shopper insights campaign for Collective Bias, I was tasked with creating latte art using Gevalia’s new café-style K-Cups. You can view my shopping journey over on my Google+ page. It was harder than I thought it was going to be, but I’ll delve more into that later.

The new Gevalia café-style K-Cups come in three varieties: Cappuccino, Caramel Macchiato, and Mocha Latte. I chose Mocha Latte because I love mocha/chocolate inspired drinks. These new K-Cups are pretty awesome in that you can have that rich, foamy, coffeehouse style drink at home in under 2 minutes using your Keurig. Although it’s a 2-step process, it’s not complicated at all, I swear. You first take the froth packet (see below), and pour it into a mug. Step 2 involves putting the mug under your Keurig spout/dispenser and brewing the Gevalia Mocha Latte K-Cup over the froth in the mug using the 8 oz. setting on your Keurig, and you pretty much have a delicious, gourmet latte from the convenience of your own home. And the calories are only 80 per serving, so it’s a treat that I can have daily without stressing. It is delicious!

So, something I failed to think about before attempting latte art was how dark mocha drinks can be. I tried powdered sugar and a stencil…no luck. I tried the toothpick trick to bring the liquid through the foam and make a design…no luck.

I was stumped on how to make simple latte art. Then I thought of a super easy idea that anyone can do. Cookies!

These are thin shortbread/wafer type vanilla cookies. They go well with anything, and they are a blank canvas. Then I thought, well, how can I decorate them and amp up the flavor of the Gevalia Mocha Latte drink?

Caramel! I poured some caramel syrup into a squeezy bottle, and drew a cute heart on the cookie.

Pretty easy, just go slowly! You can also make initials, draw a flower, happy face, etc. Plus you can really use any syrup that has color to it and a flavor profile that will complement your drink.

Then you gently place it onto the foam of the mocha latte and enjoy! These may seem like an extra step, but it’d be so cute to do this sort of thing on Christmas morning, right?

It’s so simple, and who doesn’t love cookies with their coffee? I found that if I just used a spoon to scoop the cookie out, and I had a tasty treat to munch on with my coffee. I also found that just letting the cookie sit in there makes my mocha latte heaven in a cup. The gooey pieces of mocha-soaked cookie swirling around are AMAZING. But, just so you know, the foam holds it up well enough that it doesn’t get soggy instantly.

There you have it! A super quick latte (with art) thanks to new Gevalia café-style K-Cups. You can find a coupon for $1.50 off these new K-Cups over here. If you want to learn more about the Gevalia product line, check them out online/social media. They often do free samples, so it’s worth it to follow their streams so you can get deals and samples.

• Gevalia Website: http://www.gevalia.com

• Gevalia Twitter: @Gevalia  https://twitter.com/Gevalia

• Gevalia Facebook: http://www.facebook.com/GevaliaCoffee

What is your favorite K-Cup? I’ve only had my Keurig for 2 months, and I’d love to hear about which products you love!

This post/recipe are part of a sponsored campaign in collaboration with Latina Bloggers Connect and The National Peanut Board.

I love when I get asked to create recipes—especially when they deal with a tasty, affordable treat that I eat almost daily…peanut butter! Peanuts and peanut butter are a great source of protein, and they give me energy to get through the day. A serving of peanuts has almost 7 grams of protein per serving, and I need protein to stay satiated and not eat a bunch of junk food.

I’m not kidding you when I say I literally have peanuts with me literally everywhere. I have peanut snacks in the car and peanut butter at work. You can put peanut butter on just about anything like oatmeal, muffins, crackers, celery, fruit. Or you can be like me and eat it straight off the spoon. I don’t judge! My 3 p.m. snack usually consists of a peanut butter and an apple. Growing up I had pan tostado (toast) slathered with peanut butter and strawberry jelly for breakfast or an after school snack. It was so delicious, and in honor of Hispanic Heritage Month, I revamped my pan tostado recipe to a more fun, sophisticated dish that still marries together all those tasty flavors.

My peanut butter stuffed French toast brings together creamy, salty, sweet peanut butter with strawberries, bananas, and thick Texas toast. The result is a quick, impressive dish that is sure to please the entire family. I love a hearty, gourmet Sunday breakfast, but I am also really busy and don’t like spending hours in the kitchen. This peanut butter infused breakfast packs fruit, protein, and decadence and is ready in under 20-25 minutes. Plus, it’s a cheap meal for a family of 4.

Peanut Butter Stuffed French Toast
MonicaWantsIt.com
Servings: 4

Ingredients:

• 8 slices of Texas toast (thick sliced white bread)
• 1/2 pint of sliced strawberries
• 2 bananas, sliced
• 2 eggs
• 1 cup heavy cream
• 2/3 cup milk
• 1/4 tsp cinnamon
• 2 tsp vanilla extract
• 1/2 cup creamy peanut butter with honey
• Dash of salt

Directions:

1. Slice strawberries and bananas thinly. Keep them in a bowl until ready to top French toast.
2. In a bowl, use a hand mixer to beat heavy cream until it forms soft peaks and you have whipped cream. Add in 1 tsp of vanilla extract + peanut butter and whip until it becomes peanut butter whipped cream. Resist all temptation to eat all the whipped peanut butter.
3. Preheat a non-stick pan or griddle to get ready to cook French toast. (Medium heat works best)
4. In a pie dish or shallow baking pan, whisk together eggs, milk, 1 tsp of vanilla extract, cinnamon, and salt. Soak slices of Texas toast in the mixture (make sure to soak each side). Cook on each side about 2-3 minutes, or until golden brown.
5. Place one slice of French toast on a plate, top with a heaping tablespoon or 2 of peanut butter whipped cream, then place other slice of French toast on top. Top with a generous serving of strawberries and bananas, and dust with powdered sugar, if desired.
6. Eat and enjoy!

Strawberries really go well with the peanut butter because they’re sweet and tart, but the real star of the show is this peanut butter whipped cream!

The peanut butter whipped cream becomes so light and fluffy, so it simply melts into a frothy delight all over the plate. It’s like peanut butter syrup!

I swear to you…it’s as AMAZEBALLS as it looks on here. And I have to thank my amiga Lindsey for coming over to help me create and taste test this dish! We couldn’t get enough.

I thank Latina Bloggers Connect and The National Peanut Board for choosing me for this awesome campaign. You can view more peanut butter info, recipes, and nutrition facts at http://bit.ly/19x0OOp.

What are your favorite snacks or treats that incorporate peanuts or peanut butter? Will you try out my recipe?

My husband and I are sort of thrilled I was chosen for this sponsored Collective Bias campaign with #KraftRecipeMakers because we are always so short on time and stressed from work to cook. Sometimes we come home to quickly eat dinner and then have to go back to work. I know…no fun!

We use that as a constant excuse to eat out, and it doesn’t do our waist lines and bank account any favors. The new Kraft Recipe Makers line (seen below) takes the guess work out of “What to make?” or “What’s a good, quick meal?” I loved how affordable the product was, and it’s definitely something I’ll be adding to my Walmart shopping list from now on. The meal starter kit was about $3, and there’s several recipes on the box to help you get inspired or creative. Overall, this recipe can feed a family of four for about $20. Try doing that at a restaurant!

Personally, I like using meal helpers like this because they take the fuss out of a home cooked meal. I love, love, love pot roast, but I hate all the prep and stuff that can go with it. These open faced pot roast sandwiches are super easy, there’s literally under 15 minutes of prep, and it is delicious. My house smelled like heaven while this roast was cooking. Pairing simple, fresh ingredients with the Kraft Recipe Makers can make any night, even a tiresome weeknight, a special occasion. Quick, easy family meals don’t have to be a chore.

I made this as a crockpot recipe, because it’s super quick to get this going in the morning as I head out, and when I come home after work dinner is literally ready to be served. It simply doesn’t get any easier than that, folks.

The recipe is at the end of this blog post, but I do want to highlight a few things I did to put this recipe over the top.  I whipped out my trusty cast iron skillet to give my chuck roast a crispy, peppery crust. Any pan can work; I just happen to be kind of obsessed with my cast iron skillet right now.

This herb sauce? Oh. Em. Gee. It’s so tasty, and it really brings out the savory, mouthwatering flavors of pot roast. Bravo, Kraft!

When picking out a bread for your sandwiches, try to pick something like a garlic herb loaf. It’ll make your entire recipe/dish a bit more flavorful, and who doesn’t love tasty, crusty bread? Yum.

And finally, it really is super simple to start with this…

And end up with this. Yes, those are homemade mashed potatoes, and no it didn’t take me more than 10 minutes. Pinky promise!

Open Faced Pot Roast Sandwiches
MonicaWantsIt.com
Servings: 4
Ingredients:

• 1 Kraft Recipe Makers Kit (New England Pot Roast Kit)
• 2.5 lbs. beef chuck roast
• 1 bag of baby carrots (1 lb.)
• 1 white onion, sliced
• 16 oz. bag of microwaveable baby reds (found in produce section)
• 1/2 stick of butter
• 1/2 cup of milk
• 2 oz. light cream cheese
• Salt & Pepper
• 1 loaf/8 slices of bread (I used garlic herb from Walmart)
• Cheddar cheese, shredded

Directions:

1. Sear your chuck roast in a cast iron skillet on both sides. Coat chuck roast with pepper before searing each side (no salt!).
2. Throw your baby carrots, sliced onion, and chuck roast into a slow cooker/crockpot. Pour the Kraft Recipe Makers Classic Herb Simmer Sauce all over the roast. Set your slow cooker to cook on high for about 7-8 hours. A slightly larger roast will yield a longer cooking time.
3. When there’s 15 minutes of cooking time left (or when you come home from work/shopping/etc.) pour the finishing sauce over the roast and allow to cook for 15 more minutes. In the meantime…
4. Warm-up or lightly toast your slices of bread with some butter. I threw my slices in a 350 degree oven for about 7 minutes while I made the mashed potatoes.
5. Throw your microwaveable baby reds in the microwave for 6-7 minutes. Once they’re cooked, toss in a bowl and mash with milk, cream cheese, butter, and salt/pepper to taste.
6. Grab a plate, arrange 2 slices of bread, top with about 1/2 cup of mashed potatoes, and a hearty serving of pot roast. A dash of cheddar cheese adds gooey awesomeness.

That’s it! Maybe 10 minutes of prep before tossing it into the slow cooker, and maybe another 15 minutes to prep to serve and you have a tasty, semi-homemade meal that your entire family can quickly enjoy. And if you want to be extra fabulous, you can arrange your bread so that you end up with a heart shaped sandwich.

Awww. :)

Every bite is better than the previous one. I love the buttery bread, the creamy mashed potatoes, and the salty, savory pot roast in each bite. These sorts of recipes make me want to eat at home rather than eat out. Am I right?! Daniel and I could eat this once a week and not get bored. No more stress eating out for us!

You can find out more about the awesome products by Kraft Foods over on their Facebook page.

What are your favorite pot roast recipes? Do you enjoy cooking with a slow cooker in your home? Let’s talk about it in the comments section (please!)

Breakfast is my most favorite meal of the day, especially on weekends. As with all my cooking, I hate making anything that takes a long time and/or requires 5 different pots or pans.

No thank you.

This dish is the anti-thesis to all of that. It’s all made in one cast iron skillet…and a small saucepan if you opt for gravy. It’s simple, delicious, filling and QUICK. You can have this from kitchen to table in under half an hour. I made this for Sunday breakfast, and then we ate the leftovers for Sunday lunch. This dish is perfect for brunch or breakfast, or heck, why not dinner? You likely have most of the ingredients on hand.

I use a cast iron skillet for this recipe because I am obsessed with the great crust and flavors that develop when cooking with cast iron. If you don’t have one, and don’t want to buy one, a 9x13 Pyrex dish will work, too.

Rustic Cast Iron Breakfast
MonicaWantsIt.com
Servings: 4-6

Ingredients:

• 1 can of jumbo buttermilk biscuits (8 count)
• 4 large eggs
• 1/3 cup of milk
• Salt/Pepper
• 6 strips of cooked bacon
• 1 tsbp butter

Gravy Ingredients:

• 2 tbsp butter
• 2 tbsp flour
• 1 1/4 cup of milk
• 1/2 cup shredded gruyere cheese
• Salt/Pepper to taste

Pizza Directions:

Preheat oven to 425 degrees. Cook up 6 strips of bacon and drain excess fat onto paper towel. In a bowl, whisk together salt, pepper, milk and eggs until well mixed. Crumble the 6 strips of bacon into bite sized pieces and toss into egg mixture.

Open can of biscuits and form a crust on bottom of greased cast iron pan. Pour egg/bacon mixture over the biscuits and bake for about 15-17 minutes.

Cut into 4-6 servings using a pizza cutter and enjoy!

Gravy Directions:

Melt butter in small saucepan, add in flour to make a roux, then mix in milk. Bring up to a boil, whisking constantly. Reduce heat, add in cheese until melted, and add in salt and pepper to taste. I like my country gravy with a lot of pepper—I probably used 2 tbsp worth. The gruyere cheese adds a smoky flavor, but feel free to omit it or add in your fave cheese.

The gravy adds a salty, decadent touch. Plus, who doesn’t like biscuits and gravy…WITH BACON?!

It’s kind of funny how this totally does look like a pizza! The biscuits puff up and form a crust that is reminiscent of a pan pizza crust. Nom nom nom.

You can really get creative with this recipe and use turkey bacon, or use pepperoni, or add in veggies like spinach and tomatoes. The possibilities are endless. This recipe is sure to please even the pickiest eaters, and I think it’d be fun for kiddos to eat.

What are your favorite Sunday morning foods?

In anticipation for fall, I’ve worked on 2 tasty fall inspired recipes as part of a sponsored post for Collective Bias®. These recipes are easy, delicious, and quick to make.

Here’s the first one!

Fall is definitely my favorite time of year. I get beyond ecstatic when I see the fall preview start at Bath & Body Works—I am PUMPED for all things pumpkin from that point onward. And fall also reminds me of taking drives with my mom around San Antonio. She’d take me to get my most favorite French vanilla cappuccino from the local gas station, and we’d drive around killing time. We’d shop, see a $1 movie, or just explore the town. Now that I don’t live quite that close to her, these sorts of recipes help bring a bit of nostalgia into my kitchen and heart.

Candy Corn M&M’s have been one of my other fall obsessions since they came out in 2011. They have the familiar taste of candy corn with a dash of sophistication because of the white chocolate. They melt in your mouth, and they’re so sweet and satisfying.

When thinking of fall goodies, I knew I had to find a way to use some delicious candy corn M&M’s and pumpkin. It may seem like an odd combo when you first think about it, but trust me, they’re a match made in heaven.

These candy corn M&M’s pumpkin bars are so moist, and they have all the familiar flavors of a pumpkin pie with the added sweetness of the candy corn M&M’s. The result is a cake bar that is anything but dense. I cannot get enough of these cake bars. I am sort of happy I only make one 8x8 pan at a time or else I’d be gaining a ton of weight. I think this fall recipe is perfect for potlucks, football games, or simply as a way to spruce up weeknight dinners.

But enough of my jibber jabber, you probably want the darn recipe already, right? Well here it is!

Candy Corn M&M’s Pumpkin Bars
MonicaWantsIt.com
Servings: 9 • Size: 1 cake bar
Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour (or just use another 1/2 cup of regular flour)
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup dark brown sugar
• 1 cup canned pumpkin puree
• 1/4 cup 2% milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup of Candy Corn M&M’s

Directions:
-Preheat oven to 350 degrees and spray an 8x8 pan with non-stick spray.

-Combine all dry ingredients in a bowl. In a separate bowl, whisk together eggs, brown sugar, and pumpkin until well mixed. Add in the milk, butter, and vanilla extract. Pour wet ingredients into dry ingredients, toss in the M&M’s and mix together.

-Pour it all into the greased 8x8 pan. Bake in the oven for about 15-20 minutes, or until toothpick inserted in the center comes out clean. Let cool for 30 minutes, cut into 9 cake bars, and enjoy!

The Candy Corn M&M’s are marbled throughout the bars, and they just melt when you take a bite. It’s the perfect amount of sweetness.

Each bite tastes better than the last. Ohmygosh.

And of course, you need a fall-esque drink to go along with these babies. How about some pumpkin spiced apple cider topped with homemade whipped cream? Yes. Definitely yes.

I LOVE apple cider, especially when topped with whipped cream and a drizzle of caramel. It is warm, tasty, comforting, and whipping this cider up will make your entire house smell absolutely divine. It’s so easy, too, thanks to Mott’s 100% Apple Juice. Tart, yet sweet, and just perfect for fall baking and ciders. And topped with my homemade whipped cream? Well, let’s say you’ll never  need to spend money on fancy coffeehouse ciders again.

You’re welcome.

Pumpkin Spiced Apple Cider w/Homemade Whipped Cream
MonicaWantsIt.com
Servings: 8 • Size: 8 oz./1 cup
Ingredients:

• 64 oz. Mott’s 100% Apple Juice
• 4 sticks of cinnamon
• 4 tsp pumpkin pie spice

Homemade Whipped Cream (Optional)

• 2 cups of heavy whipping cream
• 4 tbsp powdered sugar (or Splenda for baking)
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon

Directions for the Cider:
-In a heavy saucepan, pour in the Mott’s 100% Apple Juice, cinnamon sticks, and pumpkin pie spice. Bring it up to a boil using a whisk to constantly mix the cider. Once it comes up to a boil, remove from heat and allow to cool for a few minutes before serving. You could also put into a crockpot to keep warm, if needed.

Directions for the Whipped Cream:
-In a glass bowl, pour in your heavy whipping cream, powdered sugar, and spices and mix with a hand mixer until soft peaks start to form. Taste, and add more sugar/spices if needed or desired.

I know that this cider has a lot of pumpkin pie spice in it, but that’s what makes it so good. Some sips you swear you taste pumpkin pie, and then the next sip you taste apple pie. Delish! Topped with the homemade whipped cream it’s just out of this world delicious. If you really want to make it gourmet, add in a drizzle of caramel. This recipe is also easily halved or quartered if you want to make it on demand.

Mmm. I’m enjoying these a lot lately while blogging or watching football.

I hope the Candy Corn M&M’s Pumpkin Bars and the Mott’s Pumpkin Spiced Apple Cider recipes will help get you in the fall spirit! I encourage you to create lots of wonderful memories this fall now that the weather is cooling off a bit. Take time to de-stress, enjoy life, and be with those you love.

What are your favorite fall/seasonal treats? I’d love to know!

And if you’d like to get more ideas and inspiration from M&M’s or Mott’s, make sure to follow them on social media (I do!):

• https://www.facebook.com/mms
• https://www.facebook.com/Motts

For more great ideas visit the Fall Baking and Entertaining Pinterest Board.

Peach cobbler is one of those comfort foods that I can remember eating ever since I was a little girl. My mom and I would share a peach cobbler from Bill Miller’s in San Antonio. Or we’d buy those frozen ones and just nom nom nom at Sunday dinner. It’s sweet, gooey, satisfying. Plus it’s like a treasure hunt to eat all that delicious crust or crisp. Oh. Love.

Most recipes call for a ton of sugar, butter, and all those sinfully delicious things that should be had very rarely. Well. Not anymore. I’ve been inspired so much in the kitchen after watching Kelsey’s Essentials on the Cooking Channel. She’s energetic, insightful, and really has empowered me to experiment in the kitchen and be fearless. She’s invigorated how I feel about food. If you haven’t watched her show, I highly recommend it. I never fail to learn something, and she’s the one that inspired me to buy some cast iron skillets. I cook everything in them now, and I’m just in love. I bought my cast iron skillets at Marshall’s for very little money. The small one I used in this recipe was $8 and the larger one was $15. What a bargain!

One Sunday evening, my usual sweet treat craving kicked in and I had some peaches I needed to use stat. I experimented and out came this dish I am sharing with you today. It’s got the sweet, gooey, juicy, crispy and awesome taste/texture of a peach cobbler or crisp without all the guilt. Truly I think you could swap the peaches for apples or even pears and it’d be just as divine. With fall right around the corner, these sorts of desserts become my go-to favorites. Feel free to double or triple the recipe to serve more people. Betcha they won’t know it’s light!

You can even top this with ice cream or light whipped cream for a bit of extra decadence. Dig in!

Let me ask y’all: What are your favorite pies or cobblers? I love peach cobbler, but boy could I eat apple pie everyday. Sigh.

RECIPE:

DeLIGHTful Peach Crisp (Cobbler): Peach cobbler doesn't have to be loaded with fat and calories. This version uses simple ingredients to amp up the flavor and tone down the calories. Enjoy!

Prep time: 5 minutes

Cook time: 20-25 minutes

Total time: 30 minutes

Yield: 2 Servings

Ingredients:

• Filling:
• 1 pound of peaches (3 large)
• 1 tbsp. cornstarch
• 1/4 cup Splenda
• Dash of nutmeg
• 1/4 tsp. cinnamon
• 2 tsp. dark brown sugar
• 1 tbsp. butter extract
• 1 tbsp. water
• Topping (Optional):
• 1/4 cup quick cook oats
• Dash of cinnamon
• 1/4 cup of Splenda 
• 2 tsp. dark brown sugar
• 1/2 tbsp. butter

Cooking Directions:

1. Preheat your oven to 350 degrees. Grab a small (8") cast iron skillet or a pie dish. Make sure it's well greased/floured. I use flour baking spray on my glass dishes.
2. Slice all your peaches. I left the skin on, but do what you wish. Incorporate all the ingredients together in a bowl and ensure all the peaches are well coated. Pour peach mixture into dish. Put into the oven for about 15 minutes.
3. Grab a small bowl and mix everything together for your optional topping. Pull the cobbler out of the oven and sprinkle the topping all over. Pop into oven for another 7-10 minutes or until the topping is nice and crisp/oats are golden brown.
4. This recipe serves 2 people. Top with light whipped cream and enjoy!

At Walgreens, my husband and I are usually there for only one of 3 reasons.

1.) There’s a make-up sale. (Ok, that’s more me than my hubby.)

2.) We have a Redbox movie to return.

3.) Butter cake.

You see, Walgreens makes this delicious, pre-packaged butter cake that is irresistible. It’s flaky, sweet, buttery and about $1.29 each or you can buy 2 for $2.

Let’s face it…we buy 4.

Did I also mention my weight loss has sucked the past few months? Yeah. Wonder why.

Then I saw a recipe in Better Homes & Gardens’ May 2013 issue for gooey butter bars. They look JUST LIKE the morsels of awesomeness we love from Walgreens. Then I read the nutritional information- one 9x13 pan makes 24 bars for 209 calories each. Now, I’m no math whiz, but those would be some tiny squares. Even the cakes from Walgreens are like a 3x3” square for 220 calories.

So, I did what Monica does best. I found a way to lighten it up while still retaining that gooey, buttery, melt in your mouth flavor.

My recipe makes 15 decently sized squares for about 220 calories a piece (with strawberry topping), and you likely have all the ingredients at home already. To make it a bit more dessert-esque without a ton of calories, I made a strawberry topping for it. The end result is a buttery, flaky, shortbread like bar that is simple, sweet, tasty and perfect with a glass of iced tea. A southern treat for sure.

Here’s what you need (recipe adapted from Better Homes & Gardens’ May 2013 issue):

Crust:

• 1/4 cup granulated sugar
• 1.5 cups of flour
• 1/2 cup of butter

Bars:

• 2/3 cup softened butter
• 1.25 cups of Splenda for baking
• 1/4 light corn syrup
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup flour
• 2/3 cup half and half

Strawberry Topping:

• 8 oz of sliced strawberries
• 1/4 cup of Splenda

Preheat your oven to 350 degrees. To make the crust, you combine the flour and sugar together. Then, using a pastry blender or your clean, dry hands, incorporate the butter until it’s all nice and finely crumbled together. Get a 9x13 pan lined with parchment paper, and pat your crust down.

Now for the bars, beat the softened butter with a hand mixer for about 30 seconds. Gradually add in the Splenda. Once that’s all mixed well, add in the corn syrup, egg, and vanilla extract. Alternately add in the flour and half and half and continue beating it all together. Your mixture may look a bit thick and curdled, which is ok. Carefully spoon the mixture over the crust and pop in the oven for about 30 minutes.

While that’s baking, put your sliced strawberries in a sauce pan with the Splenda. Simmer on medium until the strawberries and Splenda reduce to a nice topping consistency. If you like your sauce a little more saucey, add in about a tbsp of water. I chilled my topping in the freezer for about 15 minutes while my bars cooled.

Once your bars are cool, cut into 15 squares, top with some strawberries and enjoy!

My favorite part about this is definitely the crust, but even more so, the topping! The sauce seeps into the butter bar and it’s heaven on a plate.

The flavor profiles are amazing. Butter, strawberries, and a flaky crust. Delish! Plus, by swapping some of the sugar for Splenda, we get to eat a bit more and save calories. I’m all for that.

Sigh. I can’t wait to whip up another batch of these. Who needs Walgreens, right?

This is a simple treat that is sure to please anyone. Maybe you’ll try it out this summer at a BBQ or something.

And while we’re cutting calories and trying to be healthy this summer, I thought I’d mention Diet To Go’s Summer Shape-Up sweepstakes on Facebook. You can enter to win one month of meals. You can read official rules right here. Good luck!

What’s your favorite summer treat?