Milk Chocolate Brownies

Milk Chocolate Brownies - made March 16, 2010 from The Brownie Experience by Lisa Tanner

The first brownie baking book I ever remember owning was The Brownie Experience by Lisa Tanner. I can't remember if I discovered it on my own or if my then-college housemate and baking partner in crime, Caroline, had brought it to my attention. But at the time I thought it was a marvelous thing - an entire cookbook just on brownies. The world was such a good place. I've made a fair number of recipes from this book but not lately. Having been on a nostalgia kick lately, brought on by looking for old family pictures, I decided to dust off this baking book that I've owned for more than 20 years and resurrect some of the recipes. I don't know if this is even still in print or not.

The one I made last night were the Milk Chocolate Brownies. Funny thing about milk chocolate - I love it in cookies and as chocolate chips and candy. But for a rich, decadent, fudgy brownie, I prefer to use dark chocolate or unsweetened chocolate. The milk chocolate is good and these brownies are fudgy and chewy but they're (logically enough) more sweet and somehow less chocolaty. Only a truly dark chocolate makes my brownie of choice.

However, these aren't bad - I just have a high bar for brownies. They disappeared fast enough from the communal kitchen at work so people must've liked them. The recipe calls for baking in a 9" pan but I made them in an 8" pan to make them a little thicker. Watch the baking time on these. I didn't go by what the recipe said and baked them a little longer since I used a smaller pan. You'll know they're done when a toothpick inserted at the edge comes out clean but inserted in the middle it comes out with moist crumbs clinging to it, not raw batter (unlike what the recipe says). The edges rise higher than the middle as the middle will sink once you take it out - that's okay. You don't want to overbake them to the point that the middle is as done as the edges.

¾ cup flour
¼ teaspoon salt
¼ teaspoon baking soda
1/3 cup butter
¾ cup sugar
2 tbsp milk or cream
2 cups milk chocolate chips
1 teaspoon vanilla
2 eggs
1 cup chopped nuts
powdered sugar

1. Preheat oven to 325˚F. Butter a 9” square pan.
2. In a small bowl, combine flour, salt and baking soda; set aside.
3. In a small saucepan, melt butter, sugar and milk or cream together over low heat, stirring constantly. Bring mixture just to boiling them remove from heat and immediately stir in 1 cup of the chocolate chips and vanilla. Stir until chips melt and mixture is smooth. Transfer to a large bowl.
4. Beat in eggs, 1 at a time. Blend in flour mixture. Fold in remaining chips and nuts.
5. Spread batter evenly in pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean.

Snickerdoodles from the Sweet Melissa Baking Book

Snickerdoodles - made March 15, 2010 from the

Sweet Melissa Baking Book

A recipe for Snickerdoodles first caught my eye when I was a teenager and I had to make them just because I liked the name. Then I kept on making them because I liked the cookies. Like the chocolate chip cookie, snickerdoodle recipes are generally the same sugar cookie variation with the addition of cream of tartar and then being rolled in cinnamon sugar before baking. I have several good recipes for snickerdoodles and I like them all but my main problem with the recipes I've tried is they've all spread out too much. They've all tasted great but the better ones tend to spread too thin. So does this one. I made the cookie dough balls a little big (hey, go big or go home) and they spread and puffed out nicely but then they also fell flat once I took them out of the oven. It could be because I underbaked them slightly but they tasted better that way. Don't crowd these on the baking sheet or they will just run together. Give them at least 2-3 inches of breathing room when you bake them.

My favorite "store-bought" snickerdoodle is from Specialty's - theirs are not only big but they stay thick. Someday I'm going to have to figure out how they do that.

For the dough
½ pound (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 large eggs
2 ¾ cups all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt

For the cinnamon sugar
1 ½ teaspoons ground cinnamon
½ cup sugar


1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth, 2 to 3 minutes. Add the eggs and mix until combined.
2. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture and mix on low speed until combined. The dough will be soft and too sticky to roll. Refrigerate until firm, about 1 hour.
3. Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350˚F. Line two cookie sheets with parchment paper or aluminum foil.
4. For the cinnamon sugar: Combine the cinnamon and sugar in a small bowl.
5. Using a 1-ounce cookie scoop, or a tablespoon, shape the dough into balls and then roll them in the cinnamon sugar.
6. Place the cookies 2 inches apart on the prepared cookie sheets. Flatten them slightly with your fingertips so that they stay put. Bake for about 12 to 13 minutes, or until the bottoms are slightly golden in color. These cookies are supposed to be chewy so do not overbake. Remove to a wire rack to cool.

Cream Cheese Sugar Cookies

Cream Cheese Sugar Cookies - made March 13, 2010

My friend Karen sent me the link to this recipe from a blog

http://beneathmyheart.blogspot.com/. Karen loves cream cheese and feels "it should be its own food group". I'm not as avid a cream cheese fan and one thing you'll likely never find on this blog is a recipe for cheesecake since I don't care for it. However, I can take cream cheese in small doses and mixed with other ingredients so this recipe seemed like a good candidate to try.

I don't normally make sugar cookies or cut-out cookies that often, simply because they're a PITA to make. All that rolling, flouring, cutting, re-rolling, cutting some more, flouring again - you get the picture. Most doughs also hate me when I roll them out and try to stick to the rolling pin and the cutting board so I end up having to use more flour to prevent sticking and then the said dough can get tough or dry from too much handling and too much flour. I hate that. So I cheat when it comes to cut out cookies and instead of rolling out the dough to some impossibly consistent thinness/thickness all around, I roll into a (fairly) uniform log, freeze it, then cut into round slices. Voila - instant cookies all ready to bake. Okay, yeah, the Pillsbury dough boy had the idea first but imitation is the sincerest form of flattery after all.

The recipe for this says to bake it for 7-10 minutes until the bottoms are golden brown and that the trick was to take them out when they were slightly underdone and let them finish baking on the hot cookie sheet. I left these in there for 15 minutes and they were still underdone. I should've left them in longer until I did see them turn slightly golden brown on the bottom but I was paranoid about following the directions. However, once they were cool, turns out I was right and they were underdone. You can even tell by the picture because the cookies still look doughy. The taste was pretty good and the texture was nice and chewy. You can't really taste the cream cheese. But the next batch I'm going with my instincts and leaving them in the oven until I feel like they really are done.

Chicken Breasts With(out) Grapes

Chicken Breasts with Grapes - made March 10, 2010

We’d gotten some good news about my uncle today so I’m finally feeling up to updating my blog once again so I’m now caught up with this entry.

This is another recipe back from my undergrad days where I probably cooked once in a blue moon and wasn’t good at it so I needed the simplest recipes possible. This is one of them. I have it written out on a recipe card so I have no idea where the original recipe came from. You’ll notice that although the title is Chicken Breasts with Grapes, there are actually no grapes in the picture. For one thing, it’s not grape season so they probably wouldn’t taste good even if I had included them. For another, I generally don’t like fruit mixed up in savory dishes so I wouldn’t have added them anyway. A simple way to describe this dish is chicken breasts in an orange-flavored cream sauce. I don’t eat marmalade “straight” but like it well enough added to the cream. The beauty of this recipe is its ease of preparation. Pound the chicken breasts with a meat mallet to tenderize them, sprinkle with the salt and nutmeg, brown, cook, make the sauce, serve. The nutmeg and tarragon complement each other well with the cream and marmalade. I didn't cook down the sauce as much as it was still a lot liquidy when I took it off the heat because I didn't want to reduce it too much and be left with little sauce. Next time I would brown the chicken breasts a little more. I might've had a bit too much light butter to fry them in as they just bubbled but didn't really brown before I added the wine, tarragon and marmalade.

3 whole chicken breasts (6 halves, about 3 lbs) (I used 2 whole chicken breasts for 1 sauce recipe)
2 tablespoons butter or margarine
1 tablespoon orange marmalade
¼ teaspoon crumbled tarragon
1 green onion, thinly sliced
1/3 cup dry white wine
1 cup seedless grapes
¼ cup whipping cream

1. Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated butter in a large frying pan.
2. Cover, reduce heat and simmer 10 minutes; add grapes, cover again and continue cooking about 10 minutes longer, until chicken is cooked through.
3. Using a slotted spoon, remove chicken and grapes to a warm serving dish; keep warm. Add cream to liquid in pan. Bring to a boil, stirring, and cook until reduced and slightly thickened. Salt to taste. Pour sauce over chicken.

Serves 4-6

Pralines and Cream Pecan Caramel Muffins

Pralines and Cream Pecan Caramel Muffins - made March 9, 2010 from A Passion for Baking by Marcy Goldman

When I first read this recipe, it had a dream-like quality of ingredient combinations. You fill the muffin tins half full with the muffin batter, add a squirt of butterscotch topping (in my case I used dulce de leche), cover with a cream cheese batter and top with a brown sugar butterscotch pecan streusel. Yum.

Their appearance isn’t exactly magazine-cover worthy. I think the dulce de leche was too heavy, even though I only scooped a small amount to rest in the middle. It sank into the muffin batter, creating a “black hole” that was followed down by some of the cream cheese batter and definitely a lot of the streusel. That concentration of the streusel actually makes it almost too sweet so if you don’t have a sweet tooth, I’d advise making only half the streusel amount and sprinkling sparingly. Despite that though, these were delicious. The muffin part had a tender crumb, the cream cheese part wasn’t too overwhelming and I’m a sucker for the dulce de leche and the streusel. The recipe calls for filling large muffin tins but I used the regular size muffin tins and was able to make 21 muffins from it. I ran out of cream cheese batter for the last 3 muffins so consider that these would make a dozen and a half normal muffins. If I make these again, I wouldn’t fill the muffin cavities so much since this isn’t something you want to overflow and make a big muffin top of since the cream cheese part doesn’t rise that much. I might actually try them in the molten chocolate cake pan where I make my little basque cakes – they might come out a little prettier.

Lastly, I didn’t bake these as long as the recipe said. I think I had them in the oven 20 minutes max. They didn’t need to bake as long since I was making them in the regular muffin pan, not the large size ones.

Pecan Streusel Topping
1 cup finely chopped pecans
2 tablespoons white sugar
½ cup firmly packed brown sugar
3 tablespoons butterscotch or caramel chips, optional
2 tablespoons unsalted butter, cut into chunks

Cream Cheese Batter
6 ounces cream cheese
1 large egg
¼ cup sugar
1 teaspoon pure vanilla extract

Muffin Batter
½ cup unsalted butter, softened
1 cup firmly packed brown sugar
½ cup white sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup buttermilk or plain yogurt
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup very finely chopped pecans
12 squirts of butterscotch or caramel sundae topping, optional

1. Preheat oven to 375˚F. Arrange oven rack to middle third position. Line a 12-cup large muffin pan with paper liners and generously spray liners with nonstick cooking spray. Place pan on a parchment paper-lined baking sheet.
2. For Pecan Streusel Topping, in a food processor, grind nuts, both sugars and butterscotch chips, if desired, to make a fine meal. Add butter and pulse to blend. Put mixture into a mixing bowl. (This is a fine, gravelly streusel.)
3. Without cleaning food processor bowl, blend Cream Cheese Topping ingredients well and then spoon out into another bowl.
4. For Muffin Batter, blend butter with both sugars in food processor until well blended; then add egg and vanilla and mix well. Add buttermilk, flour, baking powder, baking soda, salt and nuts and blend well, making sure no unblended sugar or butter is stuck in bottom of bowl.
5. Scoop some batter into each muffin cup, filling about half full. Squirt on some sundae topping. Spoon on some Cream Cheese Topping and then carefully add streusel.
6. Bake 30 to 35 minutes until muffins seem firm to the touch when gently pressed with fingertips. Let cool 5 minutes before removing from pan.

Honey-Lime Marinated London Broil

Honey-Lime Marinated London Broil - made March 8, 2010 from The Most Decadent Diet Ever by Devin Alexander

This is probably one of the easiest recipes from Devin Alexander’s The Most Decadent Diet Ever which makes it just right for me. I took a few liberties with it though. First I didn’t have limes but had plenty of lemons so I substituted that ingredient. Second, I couldn’t find London broil at Trader Joe’s last weekend so I got NY tenderloin instead. Third, I don’t have a grill so I ended up pan-frying it. Overall, it was pretty flavorful. I’m ignorant about most cuts of meat other than instinctually recognizing that the more expensive it is, the more tender it’s likely to be. The tenderloin wasn’t as tender as the name would imply but it was fine. I didn’t feel like I was chewing leather or anything. The hard part for me when it comes to frying steaks is I don’t like them bloody rare but it’s hard to tell how done they are without cutting into them and letting all the juices run out. This ended up a bit more rare than I would like but that was okay since when I reheat it as leftovers, it cooks a bit more. The marinade gave it some nice flavor as well.

Next time I make this, I’m going to slice the beef into strips before hand, tenderize them with a few whacks of the meat mallet, then marinade them overnight. Then it’s more a matter of a quick stir fry.

¼ cup fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon honey
2 tablespoons minced fresh garlic
1 teaspoon salt
1 ¼ pounds trimmed London broil (top round steak)

1. Whisk the lime juice, olive oil, and honey in a small bowl. Stir in the garlic and salt.
2. Place the steak in a large resealable plastic bag. Pour in the marinade. Seal the bag and rotate it so the steak is covered with the marinade. Place the bag in the refrigerator and marinate the steak for at least 6 hours or overnight, rotating it occasionally, if possible.
3. Preheat a grill to high.
4. Remove the steak from the marinade and place it on the grill. Grill for 4 to 6 minutes per side for medium-rare or until the desired doneness is reached. Place the steak on a plate or cutting board, cover loosely with foil and let stand for 10 minutes. Slice into thin slices against the grain and serve immediately or refrigerate the uncut steak in an airtight container and slice it just before serving.

Serves 4

Rosie's Chocolate Chip Cookies

Rosie's Chocolate Chip Cookies - made dough February 27, 2010, baked at random times, from All-Butter, Fresh-Cream, Sugar-Packed Baking Book by Rosie's Bakery

One of my top comfort foods is a warm chocolate chip cookie, 10 minutes out of the oven, preferably eaten with a scoop of vanilla ice cream melting over it. Last week I needed all the comfort I could get so it was no surprise that I chose to try yet another chocolate chip cookie recipe. This is from Rosie’s Bakery book so I figured it would be pretty decent. It was, although it really is just another variation to the standard Tollhouse chocolate chip cookie recipe. I made the dough and froze it into rather generous-sized cookie dough balls for baking later. The cookies spread more than I would consider successful and their taste was the typical chocolate chip cookie taste. Nothing against it but it’s not a standout. I’d file this under “ramekin” cookie, meaning I’d bake future batches one dough ball at a time in a small, individual-size ramekin and have for dessert whenever I needed one.

2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 cup plus 1 tablespoon (lightly packed) light brown sugar
½ cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 ½ cups semisweet chocolate chips

1. Preheat oven to 375˚F. Line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil.
2. Sift the flour, baking soda and salt together into a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 ½ to 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
4. Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl.
5. Add the dry ingredients and mix on low speed for 15 seconds. Scrape the bowl.
6. Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds.
7. Drop the dough by generously rounded tablespoonfuls (the equivalent of 3 level teaspoons) 2 inches apart onto the prepared cookie sheets.
8. Bake the cookies until the edges are dark golden and the center is light and slightly puffed up, 11 to 12 minutes. Remove the cookies from the oven and allow them to cool on the sheets. These are best eaten the same day they are baked.

Makes 24 large cookies.

Rhondalyn's Italian Cream Cake

Rhondalyn's Italian Cream Cake - made March 2, 2010 from Rhondalyn (pugw)

One of my fitness friends, Rhondalyn, shared this recipe with me for Italian Cream Cake. The traditional Italian Cream Cake is apparently generally a three-layer cake with cream cheese frosting, unlike the version I posted earlier baked in a Bundt pan. I still don’t know what the difference is between an Italian Cream Cake and a coconut layer cake with cream cheese frosting. Perhaps it’s a regional nomenclature thing?

In any case, I tried out Rhondalyn’s recipe and it came out pretty well. The cake itself has a nice texture – more dense than a sponge cake but not as dense as a pound cake. I adore coconut so I loved the taste.

I made this on a day I was heavily distracted by my uncle’s situation (this was after we’d been told by the doctors that he was likely so brain damaged that he wouldn’t wake up or respond to anything and would need life support and before he woke up when they took him off life support later that same day). So I can be excused for mixing up this batter and was about to pour it into the pans when I realized I’d forgotten to add the coconut. Sigh. I did leave out the nuts but that was deliberate. I also did a bit of a whack job on the frosting as you can tell from the picture so I didn’t make this on a good baking day. Despite my neglect though, this came out well.

Note that Rhondalyn’s ingredient list calls for oil but the directions mention shortening, not oil. I asked her which one it was supposed to be and she said it could be either but that she prefers the shortening version. I made this one with shortening but am interested in trying it with oil to see if/how that would affect the taste and texture. This is actually similar to my Coconut Cake recipe from the Mrs. Fields' baking book.

Cake
½ cup butter, softened
½ cup oil
2 cups sugar
5 large eggs, separated
1 Tbsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup nuts

Frosting
8 oz cream cheese
½ cup butter, softened
1 Tbsp vanilla
16 oz powdered sugar

Cake
1. Beat butter and shortening on medium until fluffy. Gradually add sugar, beating well. Add egg yolks one at a time, beating until blended after each addition. Add vanilla, beating until blended.
2. Combine flour and soda. Add to mixture alternating with buttermilk, beginning and ending with flour mixture. Beat on low until blended and stir in coconut and nuts.
3. Beat egg whites until stiff peak forms and fold in batter.
4. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350˚F for 25 minutes.
Cream Cheese Frosting
1. Beat cream cheese, butter and vanilla a medium speed with an electric mixer until creamy.
2. Add powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth.

Butterscotch Lemon Cookies

Butterscotch Lemon Cookies - made February 28, 2010 from The Nestle Tollhouse Recipe Collection

We'd had some bad news about my uncle this past weekend and were visiting him and his family in the hospital so I baked a batch of these cookies to take to them. Fortunately I had made the dough for this a week ago and had it in the freezer so all I had to do was bake them off. Otherwise I was pretty much a wreck, baking-wise, as I proved with other attempts. I always maintain that baking helps me cope with things and de-stress from work and life. I found that's only true if I'm not on complete emotional overload. When I am, I'm too distracted to bake properly because I'm literally not paying attention to what I'm doing. I tried to use baking as a coping mechanism this time and it just wasn't working. I forgot to put chocolate chips in red velvet cookies that I made, I added too much cinnamon to an apple cobbler recipe that didn't even call for cinnamon at all and when I made a coconut cake, I didn't remember that I hadn't added coconut until I was about to pour the batter into the cake pans. Ugh.

These cookies survived my distraction because the dough was already made and I was careful to pay attention to the baking time since I didn't want the cookies messed up since I was taking them to my aunt and my cousin while we visited my uncle in the hospital. Not that they were really eating but I couldn't offer them raw or burnt cookies. This recipe is pretty easy to make and turned out pretty well. They didn't spread too much and the butterscotch and lemon flavors make a nice combination. The only change I would make next time is to cut back on the butterscotch morsels or use mini butterscotch morsels so they don't compete so much with the lemon flavor.

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
½ cup butter, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1 teaspoon grated lemon rind
¾ of 12-ounce package (1 ½ cups) butterscotch-flavored morsels

1. Preheat oven to 375˚F. In small bowl, combine flour, baking powder, and salt; set aside. In large bowl, combine sugar and butter; beat well.
2. Add egg, milk, lemon juice and lemon rind; beat well. Gradually beat in flour mixture. Stir in butterscotch-flavored morsels.
3. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake at 375˚F for 8-10 minutes. Allow to stand 2 minutes before removing from cookie sheets. Cool completely on wire racks.

Gooey Caramel Butter Bars

Gooey Caramel Butter Bars - made February 26, 2010 from Sticky, Messy, Chewy, Gooey

I haven't blogged for a bit because I've been dealing with some traumatic events. I'm hoping things are better now and continue to be. Before the trauma happened, I had made this recipe which is essentially a butter shortbread sandwiched with pecans and caramel. And yes, it's as sweet and gooey as it sounds. It's always promising to have the words "gooey", "caramel" and "butter" in the same title. I toasted the pecans for this and brought out their flavor. Next time I think I'll try with macadamia nuts though. Nothing goes better with a buttery shortbread than toasted macadamia nuts.

I baked the bottom crust a little longer than called for as it still seemed too pale and underdone at 20 minutes. I think I left it in for about 30 minutes although that might've been too long since you continue to still bake the bottom layer once you add the nuts, caramel and top layer. Overall this is pretty good but like most of the recipes I post, not for the calorie conscious.

For the crust
1 pound (4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 ½ cups confectioners’ sugar, sifted
1 tablespoon pure vanilla extract
1 teaspoon salt
4 cups unbleached all-purpose flour

For the filling
1 bag (14 ounces) caramel candies (about 50 individual caramels) unwrapped
1/3 cup heavy cream
½ teaspoon pure vanilla extract
1 to 2 tablespoons dark rum (optional)
Pinch of salt
1 cup pecans, walnuts or cashews (optional)
Confectioners; sugar for dusting (optional)

1. To make the crust: in a large bowl, combine the butter and sugars. Using an electric mixer set at medium speed, beat together until creamy. Add the vanilla and salt and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth, soft dough forms.
2. Spray a 9 x 13-inch baking pan lightly with nonstick cooking spray. Press one third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk and wrap in plastic wrap and refrigerate until firm, at least 30 minutes.
3. Position a rack in the middle of the oven and preheat to 325˚F. Bake until firm and the edges are a pale golden brown, 20 to 25 minutes. Transfer to a wire rack and let cool.
4. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream, vanilla, rum (if using), and salt. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval until smooth.
5. Sprinkle the nuts (if using) over the bottom crust. Pour the caramel filling over the nuts, using a small metal spatula to nudge the filling evenly over the crust. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 30 minutes. Transfer to a wire rack and let cool completely.
6. Use a sharp knife to cut the bars evenly into 15 large squares. Remove the bars from the pan with a metal spatula and, if desired, cut in half on the diagonal to form 30 triangular bars. Dust with confectioners’ sugar, if desired.
7. The bars will keep, covered tightly at room temperature, for about 1 week, or in the freezer for up to 1 month.