Oatmeal Fudge Bars

Oatmeal Fudge Bars
Starbucks Copycat Recipe

1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips


Preheat oven to 350 degrees F.

Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.

Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.

Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.

Salted Caramel Hot Chocolate

Salted Caramel Hot Chocolate
Starbuck's Copycat Recipe

1/4 cup bittersweet good quality cocoa (Hershey's European Dark)

1 ounce bittersweet chocolate, chopped

1 cup half and half or milk

1/2 cup heavy cream

2 tablespoons granulated sugar (if you have vanilla sugar on hand, this is a good time to use some)

1/4 teaspoon vanilla extract

2 teaspoons Turbinado sugar

Whipped Cream

1/8 teaspoon Fleur De Sel

3 tablespoons caramel sauce

Whisk cocoa, half and half, heavy cream, and 2 tablesoons sugar in a medium sized sauce pan. Add bittersweet chocolate and heat over medium heat, whisking constantly until sugar has disolved and chocolate has melted. Heat mixture until hot and just under boiling. Remove from heat and stir in vanilla extract.

Heat caramel syrup in microwave to warm. Swirl about 2 tablespoons of warmed caramel in mug. Reserve remaining caramel to drizzle on top. Pour hot chocolate into mug. Top with whipped cream, drizzle with caramel sauce, sprinkle with fleur de del, and sprinkle with Turbinado sugar.

Cranberry Bliss Bars

Cranberry Bliss Bars 
Starbucks Copycat Recipe

Serves 12

For cake Base:
2 sticks margarine (or butter if you want to indulge) -- softened
1 and 1/4 cups brown sugar-- packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
1/4 cup minced candied ginger

For Frosting:
4 ounce cream cheese -- softened
1 and 1/2 cups powdered sugar
2 Tablespoons butter -- softened
1 teaspoon vanilla

For Garnish:
2 Tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted


Preheat oven to 350 and lightly grease a 9x13 pan.
Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.
Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.

Caramel Apple Cider

Caramel Apple Cider
Starbucks Copycat Recipe

Couple squirts cinnamon syrup
Treetop premium apple juice
Whipped cream
Caramel syrup drizzled on top

Blend cinnamon syrup and apple juice. Top with whipped cream, and drizzle with caramel syrup.

Green Tea Frappuccino

Green Tea Frappuccino
Starbuck's Copycat Recipe

2 cups of skim milk
2 tablespoons sugar (or more if you like sweet)
1 tablespoon green tea powder (you can use 1/2 Tbs. for less bitter taste.)
1/4 cup heavy whipped cream
2 tablespoons vanilla ice cream
1 cups of ice cubes
whipped cream topping
Garnish with sprinkle of green tea powder


Dissolve the green tea powder in the milk, by adding milk in a pot, placing it on the stove(med. high) and warm it up, don't let it boil. Add sugar and stir; get rid of the unwanted lumps. Once it's lump free and completely dissolved take it off the stove, cover with the lid and let it cool down;

In a blender put 1/4 cup of Heavy Whipped Cream; whip for 30 seconds. Add 2 Tbs. Vanilla Ice cream and blend few more seconds. If the milk with green tea powder is completely cooled down, pour it in the blender. Add Ice Cubes, and Blend for next minute.

Pour it in the airtight container and place in the freezer. It will need at least one hour and half of freezing time. You will not need more then 2 hrs. Take it out of the freezer and put it back in a clean blender. Blend for next minute and pour into the glass. Add Whipped Cream Topping and sprinkle with dash of green tea powder. Stir it and drink it up!!!