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March Eureka Springs B&B Newsletter


Eureka Springs, Arkansas
March, 2013

Spring can’t be far away. Easter is the last Sunday in March and we’re looking forward to a beautiful Spring. The Pine Mountain Jamboree Music Show reopens this month with it’s family-friendly musical variety show. Spring is always breezy here in the Ozarks and it’s a great time to fly a kite. Don’t miss the Annual Kite Festival at Turpentine Creek. Although St. Patrick’s Day is the 18th, our St. Paddy’s Escape Special is good all month. It includes a Free Horse-Drawn Carriage Ride through the Historic Eureka Springs Downtown. There a few places in America today to witness an Easter Parade, except for Eureka Springs. Come see the fashionably dressed parade to celebrate women to benefit chemotherapy patients.

Spread the word that the Great Passion Play opens for 2013 on May 3rd. Buy your tickets now online at a reduced rate for the opening weekend.

Anytime is a great time to visit Eureka Springs for a relaxing getaway. Make your reservation to Escape to our Ozarks Bed and Breakfast today!



Everyone’s Irish in Eureka Springs in March!

* Two Nights in a King Jacuzzi Suite (Maylie or Matalyn)
* A Dinner for Two at one of Eureka’s fine restaurants ($50 voucher)
* FREE Horse-Drawn Carriage Ride
* In-Room Full Breakfast each morning
* Desserts in your room each day

- $339 any days in March
No other discounts apply, All Prices Plus Tax. Call Today!



1 roll refrigerated chocolate flavored chip cookie dough
1 1/4 cups hazelnut spread with cocoa (from 13-oz jar)
1 package (8 oz) cream cheese, softened
1 Egg White
1 can (14 oz) Sweetened Condensed Milk
3 cups shredded coconut
1 teaspoon Vanilla Extract
3 tablespoons Butter
1/2 cup toasted shredded coconut, if desired*


Heat oven to 350°F. Spray 13×9-inch pan (dark pan not recommended) with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.

In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.

Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.

In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust. Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.

In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.


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