bars, brownies, & candy

Chocolate and banana is an ageless flavor pairing. I decided to add some homemade marzipan to that combination, and the result was a success! Chocolate covered banana marzipan bites have a smooth, chewy texture from the almond marzipan which perfectly complements the creaminess of the banana and slight bitterness of the chocolate. Add some crunch with chopped nuts (I used hazelnuts) or some fun sprinkles for a dash of color. Or mix it up by making them white chocolate covered banana marzipan bites!

Layers of flavor, crunch, and texture mingle to create this cheerful treat. Whip up these chocolate covered banana marzipan bites for any holiday, celebration, or a just-because gift.


for the marzipan

  • 1 cup almond flour or almond meal
  • ½ cup powdered sugar
  • 1 teaspoon almond extract
  • Pinch of salt
  • 3-4 tablespoons corn syrup

for assembly and coating

  • 3 medium-large bananas
  • 1 ½ cups dark or semi-sweet chocolate
  • 1 tablespoon hazelnuts, toasted and chopped
  • 2 tablespoons sprinkles or sanding sugar

makes 21-23 bites


Place the almond flour, almond extract, salt, and corn syrup in a food processor and blend until the ingredients form a ball. Slice the bananas in 1-2 inch pieces and place on a baking sheet lined with parchment paper. 

Break off ~1 tablespoon-sized portions of marzipan and shape to fit on the tops of the sliced bananas. Place the baking sheet in the freezer for 15-20 minutes.

In a small pot, melt the chocolate on low heat until smooth. Remove the baking sheet from the freezer and place each banana-marzipan bite, one by one, into the chocolate until each is evenly coated. Use two forks to transfer the bites from the pot to the baking sheet. Sprinkle with hazelnuts or sprinkles. Refrigerate for 30 minutes or overnight and serve cold or at room temperature!

Popcorn dream bars are an homage to the classic dream bar, also known as the 7-layer-bar, with popcorn in place of the graham cracker crumbs. Dream bars are, in my mind, timeless and beloved. I wanted to combine them with another love of mine: popcorn.

These popcorn dream bars are kind of like fancy gourmet popcorn in bar form. Growing up, I loved having gourmet popcorn tins each year around the holidays. There is something so festive and nostalgic about them, and I still get excited whenever I see them! Popcorn dream bars are cozy and flavorful and super easy to whip up.

This recipe for popcorn dream bars includes two types of caramel, but fear not because they are fairly standard and quick to whip up! Feel free to experiment with additional spices or flavors for these bars, but this recipe is a reliable starting point! Popcorn dream bars will always deliver.


for the caramel

  • ½ cup (1 stick) butter
  • ½ cup granulated sugar

for the almond butter caramel

  • 2 tablespoons granulated sugar
  • 2 tablespoons almond butter
  • 1 tablespoon water

for the popcorn + assembly

  • 2 cups of popped popcorn (I prefer to pop it in refined coconut oil as I find it accentuates the flavor and is also delicious!)
  • ½ cup semisweet or bittersweet chocolate, chopped
  • ¼ cup sliced almonds
  • ¼ cup shredded coconut


Line a 13 x 9 baking dish with parchment paper. Cover with a layer of popcorn and flatten as evenly as possible.

Make the caramel: melt the butter in a pot and add sugar. Heat to 300°F using a candy thermometer, stirring constantly. Immediately drizzle over popcorn.

Sprinkle chopped chocolate over caramel, reserving some for the top, followed by sliced almonds.

Make the almond butter caramel: place almond butter, sugar, and water in the pot that you made the classic caramel in. Mix constantly until it begins to thicken which will happen fairly quickly, in a matter of 3 minutes or so. Drizzle over the bars then add the remaining chocolate and the coconut.

Whenever I make marmalade, it always seems to multiply. I will have jars hanging around the kitchen, waiting to meet their destiny. Such is the case with a batch of grapefruit marmalade I made a few months ago. When properly sealed in a mason jar and unopened, it can last six months stored in a cool, dry place and even longer in the refrigerator. Grapefruit herb shortbread bars are the perfect solution to a plethora of marmalade !

I love the combination of rosemary and grapefruit, so I sought to incorporate those flavors into a dessert. Thus, grapefruit herb shortbread bars were born. The aromatic and fragrant rosemary blends harmoniously with the bitterness of the citrus, and basil and sugar round out the palate in this recipe.


  • 1 cup (2 sticks) butter
  • 1 ¼ cups sugar, divided
  • 2 cups flour
  • Pinch of salt
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon fresh basil, chopped
  • 1 ½ cups (12 ounces) grapefruit marmalade
  • Confectioners sugar


Preheat the oven to 350°F and line a 9×9 inch baking pan with parchment paper. 

In a stand mixer or food processor, cream the butter and 1 cup of the sugar together until it is light and fluffy. In a separate bowl, mix together the flour, salt, rosemary, and basil. Slowly add the flour mixture to the butter mixture until combined.

Split the dough in half and press one half of it into the bottom of the parchment-lined pan. Evenly distribute the marmalade over the top of the dough. Sprinkle the remaining ¼ cup of sugar over the marmalade and drop small balls of the remaining dough over the top. The balls should resemble a crumb topping and will spread out more evenly when the bars bake.

Bake for 45 minutes until the shortbread begins to turn golden and the marmalade is bubbly. Let cool and dust with confectioners sugar.