White Chocolate Vanilla Marshmallow Cake Bars


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I love white chocolate.

White Chocolate Vanilla Marshmallow Cake Bars

And I have a thing for layered bars

White Chocolate Vanilla Marshmallow Cake Bars

Some people say white chocolate is too sweet.

White Chocolate Vanilla Marshmallow Cake Bars

Are you kidding me?

Nothing is too sweet for me.


White Chocolate Vanilla Marshmallow Cake Bars

Those same people who complain about desserts being “too sweet” will probably say these bars are “too rich” for them.


Nothing is too rich for me.

White Chocolate Vanilla Marshmallow Cake Bars

I just don’t think desserts can be too sweet or too rich.



White Chocolate Vanilla Marshmallow Cake Bars

Or too gooey.

White Chocolate Vanilla Marshmallow Cake Bars
If you disagree, then just go back for a second helping of broccoli.  I’ll take a second helping of these.


White Chocolate Vanilla Marshmallow Cake Bars (4 Layers)


Cake Layer (1st/base layer)

1/2 c butter, softened

1 box vanilla, white, or yellow cake mix (I used yellow)

1 egg

1 tsp vanilla extract


Marshmallow/Peanut Butter Layer (2nd layer)

2/3 c marshmallow creme

2/3 c peanut butter

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract


White Chocolate Layer (3rd layer)

1 bag (12 oz) white chocolate chips


White Chocolate Vanilla Buttercream Frosting Layer (4th/ top layer)

1/4 c butter (half stick)

1/3 c white chocolate (I used 2 baker’s squares of white chocolate, or use white chocolate chips)

2 c powdered sugar (variable from 1.5 to 3 cups based on desired consistency)

2 tbsp cream (or milk.  I used Coffeemate Vanilla coffee creamer)

1.5 tsp vanilla extract



1. Preheat oven to 350F and line a 9×13 pan with foil and spray well with cooking spray.

2. For the cake (1st/base) layer: Place stick of butter into a large bowl and microwave until the butter is softened (or just plan ahead and soften it at room temperature over time).  Add cake mix, egg, and vanilla extract to the softened butter and mix with a spoon or your hands until well combined.  It will be the consistency of very thick cookie dough and if it’s just not quite all combining, add 1 or 2 tbsp of water as needed.  Press dough into prepared baking pan.

3. For the marshmallow/peanut butter (2nd) layer: Place marshmallow creme, peanut butter, condensed milk, and vanilla extract into a large bowl and mix until well combined.  Pour over the dough.

4. For the white chocolate (3rd) layer: Sprinkle the white chocolate chips evenly over the top of the marshmallow/PB layer

5. Bake for 20-23 minutes at 350F.  Center may seem somewhat jiggly, but will set up while cools.  Don’t overbake.  You want these gooey.

6. While bars are baking, make the white chocolate vanilla buttercream frosting (4th/top) layer: Add butter and white chocolate to a microwave-safe bowl and melt in the microwave in 30-45 second increments, removing from the heat, and stirring and re-microwaving until melted and smooth.  Don’t scorch the white chocolate.  Add powdered sugar, cream, and vanilla extract and stir until smooth and is in a semi-pourable consistency.   For thicker frosting, use less cream or more powdered sugar.  Play around with ratios to your liking.

7. After the bars are out of the oven, allow to cool for about 5-10 minutes and then drizzle the frosting over the top.   You can also frost them in entirety rather than drizzling (you will likely have enough frosting to do so).

8. Allow to cool well before slicing and serving.  Expedite this by placing in the fridge or freezer.

Notes: To make this gluten free, use GF cake mix.

To make this vegan, in place of the egg, use a chia or flax egg like I instructed how to do in this recipe.  Use margarine in place of butter.  Use full fat coconut milk sweetened with agave for the sweetened condensed milk.  Use vegan white chocolate and vegan marshmallows<– Lots of tweaks, yes, but not impossible.



A Visual Guide:

Gather your ingredients for the cake/base layer

Ingredients for White Chocolate Vanilla Marshmallow Cake Bars

Make the dough

Dough of White Chocolate Vanilla Marshmallow Cake Bars

Press dough into pan

Dough of White Chocolate Vanilla Marshmallow Cake Bars

Gather the ingredients for the marshmallow/peanut butter layer

Ingredients on countertop

Make mixture and spread over the top of the cake layer

cake layer

Add the white chocolate chips

white chocolate chipsDoesn’t that look good!

Chip nirvana. That’s what I imagine the pearly gates of heaven looking like.

Place pan in oven to bake and while your pan ‘o heaven is baking make the white chocolate vanilla buttercream frosting.

Don’t just straight up drink this.  But I wanted to.

After bakingWhite Chocolate Vanilla Marshmallow Cake Bars


Afternd cooling 5-10 minutes, drizzle the white chocolate vanilla buttercream frosting over the top  and (or frost bars in entirety rather than drizzling since the frosting recipe will make a bit extra)

White Chocolate Vanilla Marshmallow Cake BarsWhite chocolate ribbons and swirls. 

Just taking these pictures was euphoric for me.

White Chocolate Vanilla Marshmallow Cake Bars

Cool, slice, and serve

White Chocolate Vanilla Marshmallow Cake Bars

These are crazy good.

The cakey layer, then the gooey peanut butter vanilla sweetened condensed milk and marshmallow layer that just melts in your mouth

And the crunch of the white chocolate chips

All topped with white chocolate vanilla buttercream frosting. 

Oh these are totally fat free and calorie free, did I mention?

They are probably the best bars I’ve made in recent memory. 

Or ever.

White Chocolate Vanilla Marshmallow Cake Bars

There’s a wonderful cakey-ness to them because of the cake layer at the bottom.  A bit white chocolate blondie-like.

White Chocolate Vanilla Marshmallow Cake Bars

But because of everything else going on in the middle layer: the marshmallow creme, the peanut butter, all that vanilla…

White Chocolate Vanilla Marshmallow Cake Bars…even after they’re baked, they’re still semi-drippy in the middle layer.

Sort of oozing.

That would be a marshmallow-cremey-peanut-buttery-vanillaey oozey, luscious, drippy mess.

With white chocolate chips everywhere.

And white chocolate buttercream frosting on top

Overhead of two bars on white plate

It sort of crackles as it cools.  Mmmm, good.

Overhead of one bar on plate

It’s one good thing after the next as you sink your teeth into one of these sugar bombs.

Two stacked White Chocolate Vanilla Marshmallow Cake Bars on plate
And yes, they are sweet.  And rich. 

But I already covered that.

Overhead of two stacked White Chocolate Vanilla Marshmallow Cake Bars on plateIf you don’t like sweet desserts, or rich desserts, then skip these. 

Go eat beans or celery sticks or cardboard or something less sweet and less rich.

But if you’d like to be transported to heaven (or at the very least transported to the dentist from the cavities you may get from these) then go ahead and make these.

Four White Chocolate Vanilla Marshmallow Cake Bars on white plate stacked

You will thank me later for the peer pressure.

Close up of bars stacked on plate showing layers

Close up of two stacked bars on plate


1. What’s your favorite dessert bar

Not talking cookies or pies or cakes. 

I’m talking bars, blondies, or brownies

In recent memory the highest praises goes to

Fudgy Nutella Brownies with Cream Cheese Frosting

Magic Eight Bars

Nutter Butter Special K Bars (No Bake)

Special K Bars (No Bake)

Honorable Mention: Chocolate Chip Cookie Dough & Marshmallow Stuffed Rice Krispie Bars

I happen to love bars.  Maybe it’s my Minnesota upbringing where bringing a pan of bars was standard protocol for everything from graduation parties to funeral luncheons to bridal showers.  You just brought bars.

2. Do you like White Chocolate?

I love it!

I am adding this recipe to my White Chocolate Recipes Collection post

Need other white chocolate ideas?

No Bake White Chocolate & Mango Cookie Dough Bites

PB Cups with Half White Chocolate/Half Dark Chocolate Outside with Chocolate PB Center

White Chocolate Blondies with Chocolate Peanut Butter Frosting

All around I have nothing but love for white chocolate.

3. What’s the best thing you ate or did over the weekend?

I had a big and busy week!

These bars ranked right up there a best thing as did the other dessert I made and mentioned in my last post, Ooh La La

If you’re just catching up on posts from the weekend, here are mine since Friday:

Have a great start to your week!


About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. The bars seem very “wet” to me compared to almost all other bars I’ve ever seen. Were the pictures taken before the bars had a chance to set? They look as though when someone goes to eat a bar everything is going to just run everywhere. I guess I’m puzzled what’s happening with these.

  2. I usually make a fluffernutter version of these…. and use butter flavored box cake….. and add semi sweet chocolate chunks on top of the white chocolate chips…chocolate on chocolate on peanut butter on butter goodness.
    just sayin. :)

  3. Recipe looks so good! I’m not sure if you’ve ever tried to bake these with the gluten free cake mix, but I just did and they didn’t turn out well at all. The cake bottom did not bake well at all. I let them cool them stuck them in the fridge overnight and the instantly fell apart. I’d like to try again, but would you suggest I bake the cake bottom a little bit before layering or just leave the whole thing in their a little longer? I usually do very well with following & baking, but I should have taken into account the difference with the GF cake. Don’t worry I can still eat it with a spoon!

    1. GF baking and regular baking are totally different and unfortunately this is a case where just swapping in GF for regular mix doesn’t work so well. Since I’ve never tried this exact recipe with a GF mix I really don’t even have a way to troubleshoot. But glad that spoon works well for you :)

  4. I can’t wait to make these! Becoming allergic to chocolate and cocoa in all its forms, I’ve switched to the “inferior” white made-from-sugar chocolate. These look AMAZING! And it’s nice to find something made for the white chocolate, instead of doctoring every recipe to sort of fit my needs! There goes my ability to fit into my wedding dress :-)

  5. I was wondering, do these cut well. Thinking of making them for a boutique. But since they are gooey, I’m wondering if I will be able to cut them in squares and still look nice

    1. Well you can see my photos and judge if you think they’re “cut well” or not as your will likely be similar. Gooey is never as ‘perfect’ as non-gooey, but it always tastes better!

  6. Found this recipe on Pinterest and was so excited to try it. I also love sweets, and rarely say something is “too sweet.” However, this recipe was wayyyyyy too sweet! It would have been much better without any glaze at all.

    1. Thanks for the feedback. It’s one of my favorites but we all have different tastes and sometimes different brands of ingredients vary widely in how sweet they are, i.e. white chocolate, but regardless, yes, it is a sweet dessert.

  7. Hi Averie,
    I don’t normally post on blogs, but I have to say sometimes when I read yours I think you stepped into my head and wrote my thoughts. Especially when you say nothing is too sweet or too rich. I thought I was the only one :). I am currently prepping for 2 figure shows, so no sweets for now. I cannot wait to try these bars as white chocolate is one of my favorites!!!
    Thanks for all the wonderful posts!

    1. Glad you can relate to my taste buds! Good luck with your two! figure shows. That’s a BIG commitment and good luck!

  8. Thank you so much for posting these!! I can’t wait to try them. I scrolled back to the top of the page (while wiping the drool off my mouth with my sleeve) and noticed the date on the post was my birthday!!!! Happy Birthday to me!!! Even though it isn’t my birthday now, it was when you posted, so thank you!

  9. Averie. Omg. These are naughty. It’s taking me about 30 minutes to eat one bar, but that’s probably because I couldn’t stop licking the bowl from each layer…ooops! ;)

  10. OMG that looks delicious!!! I am bookmarking this page :) You need to be write a dessert cookbook … all your recipes & pictures looking amazing!

  11. Averie, what I’m about to tell you may change your life. I say that because it may have changed mine.

    I just made these. (Yes, around the holidays not only do I veer more towards almost vegan, but also more towards almost healthy! :P) But instead of the peanut butter, I used…
    Trader Joe’s Speculoos cookie butter.

    YES I DID.

    I can die happy now.

  12. Those bars look A-Mazing! Nothing is too sweet for me either. I wonder what it’s like for those people who say something is too sweet or rich for them? My brain doesn’t work like that. Sometimes that’s a bad thing. I would love to make these but would definitely need a plan to take the whole pan minus one square to someone else’s house ASAP! ;)

  13. So, I made these, and they were AMAZING. well, except I didn’t make “these.” I used what I had in my house and therefore made them with a devils food cake mix, and no sweetened condensed milk (used the whole jar of fluff and a splash of coffee creamer instead) and peanut butter and chocolate chips in the middle layer, but, I did make the white chocolate frosting! anyway, they were so delicious, and someday I’ll actually make them according to your recipe :)

    1. Well thanks for the report back and what you did and how you improvised it. The sweetened cond milk will just add even another layer of gooey amazingness to them so one day when you have it on hand, make them again :) But I bet the chocolate based bottom and the fluff, PB, choc chips with white choc frosting worked wonderfully! Sounds like it did :)

  14. Haha – I just said that ice-cream is tasting too sweet for me lately. I’ll take your broccoli. ;)

    Beautiful pics Averie. Gorgeous!! You’ll give me photo lessons when I come to San Diego someday right? ;)

    1. You better get to San Diego, asap. I can give you camera lessons (maybe?) but definitely sugary dessert eating lessons :)


  15. These were made with me in mind… right?? ;) Anything with marshmallow fluff and I’m there!

    Also, love the plate the used for the photos!!

    1. these are so you: sweet, PB, and FLUFF!

      and the plate, a thrift store find for about $1.50
      looks fancy, but was a bargain :)

  16. NEED to make these ASAP!! I’m seriously drooling looking at the screen. I adore white chocolate, though it falls into a different category than my regular chocolate cravings. And I agree that nothing can ever be too sweet or too rich!

    I ate a TON of incredible food this weekend. The freshest sushi I’ve ever had, a lemongrass mojito, chocolate caramel toffee and chocolate peanut butter gelato, an Ethiopian feast, an authentic Brazilian breakfast and a massive veggie and cheddar savory crepe with French fries. It was a good weekend, indeed ;)

  17. These look aweseome!! I LOVE white chocolate, so I can’t wait to try these! One thing, do you think I can skip the peanut butter?

    1. Yes I’m sure you can either skip it entirely, reduce the amt you use, or use another kind of nut butter than you enjoy. Not a “critical” ingredient but of course, it’s a yummy one :)

  18. Holy Mother of pear! I’m coming to live with you…I don’t care what anyone says, I am shaking up and eating all of your freaking sweets. My thighs will hate me, but my heart will love me….and you ;)

    Look amazing!!


  19. I love whit chocolate!! I also think that nothing can be too sweet . I get so upset when I am somewhere and people say that you will only need a slither of this dessert. I want a huge piece people!! I have to say that I’m not a fan of chocolate, but white chocolate is one of my favorite things to eat. When I saw you combined white chocolate with peanut butter, I was drooling!! :) This is my favorite recipe you have made.

  20. You and me both. I could have peanut butter on one spoon and nutella on the other with a side of shortbread {for crunch} and be perfectly zen.

  21. 1) if brownies count, then I definitely have to say brownies! my favorite and SF Fudge Foggies. I also love 7-layer bars.

    2) honestly, I’m not much of a white chocolate fan. For me, it’s all about the dark.

    3) hmm probably the mixed seafood grill my mom and I cooked for dinner last night. ’twas delicious.

  22. how can anything dessert-y in bar form be bad? ;)
    I love white chocolate!
    for some reason, I keep reading your blog at work and it makes my pregnant brain overrun with cravings for treats! your beautiful photography doesn’t make it any easier to wait to get home to bake :)

  23. Averie- You really know how to reel us all in with all those fabulous pictures! How could we NOT want to make these!? I sent this link to my boyfriend and he practically demanded over GChat I make the ASAP. hahaha I totally agree with GetSkinnyGoVegan… you would make an amazing recipe creator and food photographer for some lucky food company!

    1. fave bar: I adore fruit crisp/fruit based bars. Like apple crumble bars. And lemon bars. As I get older I am losing my taste for super sweet (though lemon bars are super sweet) and rich desserts like cheesecake. I used to be such a chocolate junky… especially in college!

    2. I love white chocolate. Have you ever had the Visges chcolate bars?? They have a white chocolate bar with lemon zest and pink peppercorns!! SO GOOD It’s called the Almalfi Exotic candy bar.

    3. Best think I did?? gave a wine tour in Boston (fun thing I am doing on the side during the weekends) and Retail therapy! New running clothes. Made my weekend :)

  24. These look gorgeous! Mmmm. I’m not such a big fan of white chocolate as I am of dark chocolate, but I like ANY chocolate! Specially Toblerone or Cote D’Or.
    I looove desserts, but I prefer anything cakey, like Sachtertorte or brownies.

    I missed reading your blog! I went on a holiday and afterwards, there were sooo many posts to read from so many blogs, I just read your blog from beginning of July. That was a whole lot! But I enjoyed doing it, it was relaxing, interesting and mouthwatering. I specially enjoyed all the photography posts, thank you for sharing all of the information! I think your photographyskills are improving every day, proved by your Foodgawker approvals ;) (congrats on that!)

  25. I also have no concept of a dessert that is “too sweet” or “too rich.” I wish I could understand what those phrases even mean! Hmm, trying to make a gluten-free dairy-free version of this looks a bit tricky, but these look SOOOO good. Seriously, I’m trying not to drool all over my keyboard. Which would be gross, in addition to messy. But white chocolate is my favorite kind of chocolate, even if it isn’t “real” chocolate. Who cares? It’s delicious!

  26. Ok, first thing’s first…nothing can be too sweet or too rich. I don’t understand those people! :)

    These look amazing – love the gooey texture!

  27. I love white chocolate! I agree that a dessert can’t really be too rich or sweet- that’s kinda the point! For snacks a less sweet treat is nice but… if it’s dessert just have a smaller piece if it’s too rich!

  28. I’m one of those weirdos who isn’t a huge fan of white chocolate b/c of the sweetness. I know, I know, what’s wrong with me!? But, I have to say these pictures make me want to try them anyway. gorgeous!

  29. Averie you make such yummy looking treats!! Wow, I can only imagine how gooey and delicious those taste right out of the oven..my mouth is watering and its 8 in the morning :)
    ANd your pictures are BEAUTIFUL!!

  30. Wow, these look amazing! Fabulous pics as usual. :-) Awesome job! It’s been awhile since I’ve had while chocolate, but these pics take me back to eating treats on Pier 39 as a kid.

    1. Hmmm, not sure on a bar, I still adore Jennifer Cornbleet’s raw chocolate cake which would be cut in a bar shape. :-)
    2. Yes, but not as much as dark chocolate.

  31. Well that was enough to suffice my daily dose of food porn.

    LOVE white chocolate…especially melted and licked of my fingers or gratuitously with a large spoon

  32. Although I do not like white chocolate (way too sweet for me, but always bake with at least half the recommened amount of sugar) and will probably never make anything that includes a cake mix – this post of yours makes me WANT to like white chocolate. The description, the pictures… I bet it tastes yummy. IF you like white chocolate ;)
    I really like caramel squares (those you get in Ireland or England, with a Graham-Cracker-Butter-Base, caramel and chocolate on top).
    The best thing I ate over the weekend… A “Tartine” in Strasbourg followed by a waffle :)
    Have a great week, Averie!

  33. HOLY MOLY!!! that was the first thing I looked at this morning and wowwwza…I am not the biggest fan of while chocolate but wow that may have changed me over to the dark side! haha those look SO DELICIOUS!

    best bar I have had is honestly…just classic, fudgy delicious brownies! homemade wiht REAL cocoa and chocolate not the boxed kind :)

  34. Haha…nothing is too sweet for me either, and I LOVE white chocolate. These have my name on them :-)

  35. hahaha this post cracked me up. It’s like you have super powers against desserts – nothing is too sweet for me, nothing is too rich for me. BRING IT ON. I DARE YA! Gawsh, I wish they could somehow figure out how to make dairy free white chocolate. Have you ever seen it? I would die if I could have white chocolate again. Like you, nothing is ever too sweet for me either.

    1. yes i linked it in the recipe section of the post…dairy free/vegan white chocolate! go get it girl!

      1. oh my gosh, I TOTALLY missed that. I guess I was just sad that I couldn’t make this recipe and skipped over the recipe section. Thanks Averie!!

  36. They look fantastic, of course, but are you eating gluten (flour) now? When did this happen?
    A+ on your props. Love that background pinkish-swirly cloth peaking out of the background.

  37. When I made once hot chocolate pots with condensed milk, actually they tasted freaking good too, somebody emailed me and called me a “beast” (in a friendly way) for mixing condensed milk and hot chocolate, LOL, I think you deserve that too…I love chocolates of any color and I love condensed milk, thank god I have my feet on the ground and I don´t have condensed milk in my cupboards, no way, I can´t have that at home.
    Love from Spain

  38. OMG- I love, love, love white chocolate. These bars look AMAZING!!!!!!!!!!!!!!!! :) Your pictures are AMAZING also! :) NOw I need to add all these things to my shopping list. ha!

    1. you mean you dont keep white choc chips, cake mix, sweetened condensed milk, sugar and more sugar in your cupboards? because i do!! :)

  39. I don´t know if they taste crazy good, BUT THEY LOOK CRAZY GOOD!.
    Wow, white chocolate, condensed milk…………….yujuuuuuu!
    Love from Spain

  40. i’m addicted to white chocolate too!
    i couldn’t agree more that a dessert can’t be too sweet or rich! yumm… these look absolutely diviinnneee!!

  41. I love it… It looks delicious! I’m jealous I want to make like this.. The kids will surely like it.. Thanks for sharing the ingredients..

  42. I adore the from the top photo of just the bars on a white plate and white table. It’s so simple and so beautiful! I’m loving everything about this post, and although white chocolate isn’t my favoriteeee, I don’t think you’d have to twist my arm to try one of these. And thank you for your thoughtful comment on my post about shooting out of your comfort zone. Your post about personal challenges and photography had me itching to take some risks, so thanks for that!

    1. your welcome re the comment and glad my personal challenges post inspired you. see, right there, that post and my time/energy I put into it was worth it b/c i inspired one person…you!

      the compliments on these pics..thank you

      I shot these before i went to food and light and am going to be going even more simplified on my food shoots. i went from nothing to lots of props to barer bones in this shoot to future shoots…going to pare them down even more. simple.beautiful. is my motto

  43. Ohhhh… I need bigger pants just looking at these. I’ll buy them tomorrow while 5 batches of these are cooling from the oven…

  44. OH My Gawwd. I would never have thought of white chocolate, peanut butter and marshmallow. Also, your photography is AMAZING. I love your mixing bowl and your super fine china! Very nice lady.

  45. I’ve been making all my cookies in bar form lately too. Maybe now that I live in the midwest again, my cookies will never be actual cookies again. Bars all the way. Less time, less clean up. Both big pluses in my mind.

  46. these look BEYOND delicious. I will indulge one day, when I figure out how to eat large amounts of sugar with OVEReating – and having 2 or 3 too many servings. But I live vicariously through your wonderful photography!

  47. These bars made me drool. literally.
    I love cookie bars. and blondies. and brownies.. I wish i had some on hand.

  48. This blog post was mouth-watering and I love all of the pictures! I also laughed at your “peer pressure.” At first I thought maybe it was a bit too much sweetness, but girl you have convinced me, I am looking forward to making these! Thanks for sharing!

  49. YES! I know it’s not “real” chocolate, but I don’t care – I love white chocolate! Especially in the form of Hershey’s cookies ‘n cream bars.

    These look absolutely incredible. :D

  50. 1. Best Bar (gluten free versions I’m afraid): Congo Bars! (like a blondie I guess, with nuts and chocolate chips)
    2. I’m afraid white chocolate isn’t my thing, but your pictures are mouthwatering, I’ll just pretend it’s something else :)
    3. Yoga retreat on Saturday was my weekend highlight!

  51. These look fabulous, Averie. As a girl who is not usually a huge white chocolate fan, you’ve got me re-thinking my stance. The cakey base layer is genius!

    Bravo on the beautiful photos, too :-)

  52. these look insane, averie! in a good way, of course!
    “Nothing is too sweet for me.” – > i think we need a showdown, averie. i inherited the family sweet tooth, and i have never met a sweet that got the best of me. the challenge is on!! :)
    i LOVE layered bars. the best are found at a coffee shop in toronto called tango palace. oh man. there’s an apple square that is out of this world, but also layered bars that are unlike any i’ve met.
    best thing this weekend was an amazing cupcake at my niece’s bday party.
    gorgeous photography, too!

    1. you would love these if you love layered bars. so much going on, just happiness in the mouth :)

  53. nothing is too sweet for me. i’m usually the one taking another bite when everyone else is screaming “too rich!”

  54. You are a girl after my own heart. As soon as I saw these I said “oh sweet Jesus” out loud because they look so perfect. I’ll take 10. ;)

  55. OH. MY. GOD. Those look absolutely amazing… I think I’m salivating looking at the pictures.

    1. Brownies!

    2. LOVE white chocolate. I was obsessed with Hershey’s Cookies ‘n’ Creme for the longest time. Also adore Lindt white truffles.

    3. Yoga on one of the roads in my town’s center! Best way to start a Saturday ever. Almost 500 yogis on their mats, coming together as a community.

    1. “OH. MY. GOD. Those look absolutely amazing… I think I’m salivating looking at the pictures.”–

      Good that was the point of posting like 89098 pics of them. lol :)

  56. These look delicious! You’re so right…I’m a Minnesotan & bars are brought for EVERYTHING!! I’m a rare commenter, but I’ve gotta say that something I just love about you, Averie, is that you embrace all the wonderfulness (not a word but should be) of eating. Not just the healthy fruits & veggies, but the fabulous desserts as well. Also, nothing is too rich or sweet for me either :-)

    My favorite bars in recent memory were 7-layer bars (like your magic 8 bars), made with homemade sweetened condensed milk. My mom can’t have milk any more, so I made homemade SCM with almond milk.

    1. homemade SCM w/ AM sounds wonderful. 7 or 8 layers, us MN girls need to stick together and EMBRACE our bars, our roots, and yes, desserts too!

  57. White choc is SO underappreciated! And I so agree, the phrases “too sweet” and “too rich” just do not compute to me…

  58. umm, can you say food porn? I believe this post is the very definition of that.

    and I hate when people (usually people who don’t like white chocolate) say to me, “white chocolate isn’t really chocolate you know…” um, SO? does that make it somehow inferior or any less yummy? NO. I mean, how am I supposed to respond to that? lol ;)

    for some reason I am envisioning a pretty holiday version of this recipe (with sparkly hints of greens & reds)….

    1. ““white chocolate isn’t really chocolate you know…” um, SO? does that make it somehow inferior or any less yummy?”—

      I am actually bracing for a few comments telling me white choc isnt choc on this post. I know I will get them. I always do when i post about white choc but totally agree…it’s not inferior!! :)

  59. I’m thinking I see one of these food companies hiring you to create/promote recipes that use their products!! Beautiful photos.

    1. that would be my DREAM JOB! paid to create. And write about it. And take pics of it. YES!!

  60. 1.) Blondies, of course! Brownies are a close second though :)

    2.) I too love white chocolate – it’s bashed so much, but it’s so good!

    3.) Gym/dance.