1 box of Ritz crackers
1 jar of creamy peanut butter
1 jar of marshmallow cream
1 package of chocolate bark
Spread peanut butter, then marshmallow cream onto Ritz cracker, then top with another cracker to make a "sandwich". Melt chocolate bark in microwave or double boiler. Dip sandwiched cookies into chocolate, covering both sides. Place cookies on waxed paper and allow to harden.
These cookies are called P.M.S. cookies because they will satisfy every craving you have, and make you smile when Flo has got you down! Make some for a girlfriend today!
Showing posts with label Cookies and Bars. Show all posts
Showing posts with label Cookies and Bars. Show all posts
Salty Peanut Squares
1 package (10 ounces) Frito Corn Chips, lightly crushed
1 cup unsalted peanuts
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 cup milk chocolate chips, melted
Place half of the corn chips and peanuts in a greased 13X9 inch pan; set aside. In a large saucepan bring the corn syrup and sugar to a boil. Remove from heat. Stir in peanut butter until blended. Drizzle half of the mixture over corn chip mixture in pan. Add remaining corn chips and peanuts to remaining syrup in pan, stir to coat. Spoon over mixture in 13X9 inch pan; press down lightly. Drizzle melted chocolate over the top. Cool before cutting. Makes about 2 dozen.
1 cup unsalted peanuts
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 cup milk chocolate chips, melted
Place half of the corn chips and peanuts in a greased 13X9 inch pan; set aside. In a large saucepan bring the corn syrup and sugar to a boil. Remove from heat. Stir in peanut butter until blended. Drizzle half of the mixture over corn chip mixture in pan. Add remaining corn chips and peanuts to remaining syrup in pan, stir to coat. Spoon over mixture in 13X9 inch pan; press down lightly. Drizzle melted chocolate over the top. Cool before cutting. Makes about 2 dozen.
Cinnamon Sugar Sticks
1/3 cup butter, softened
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
3 oz. white chocolate, chopped
1 Tbsp. shortening
1/3 cup red cinnamon candies, crushed
1/3 cup coarse decorating sugar
Directions
1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature
up to 3 days.
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
3 oz. white chocolate, chopped
1 Tbsp. shortening
1/3 cup red cinnamon candies, crushed
1/3 cup coarse decorating sugar
Directions
1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature
up to 3 days.
Better-Than-Crack Brownies
1 box of brownie mix (I use the 13x9 familysize)
1/2 cup salted peanuts, chopped
1 cup Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to box directions, and bake for 20-25 minutes in a 13x9 baking dish. Remove and top with chopped peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
Pour chocolate cereal mixture evenly over top of brownies. Refrigerate for 2 hours before serving.
1/2 cup salted peanuts, chopped
1 cup Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to box directions, and bake for 20-25 minutes in a 13x9 baking dish. Remove and top with chopped peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
Pour chocolate cereal mixture evenly over top of brownies. Refrigerate for 2 hours before serving.
Chocolate Mint Brownies
Brownies:
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.
Frosting :
1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
Chocolate topping:
6 tablespoons butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.
Frosting :
1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
Chocolate topping:
6 tablespoons butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.
Peanut Butter Cup Treats
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 1 bag of miniature peanut butter cups
Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill for at least 30 minutes.
Preheat oven to 375°F. When the dough is cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8 minutes.
Remove from oven; gently press one miniature peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time. Makes about three dozen cookies.
I love anything with chocolate and peanut butter and these are one of my favorites!! I double the recipe every time I make them, only because they are gone so fast with my 3, or should I say 4 boys!
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 1 bag of miniature peanut butter cups
Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill for at least 30 minutes.
Preheat oven to 375°F. When the dough is cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8 minutes.
Remove from oven; gently press one miniature peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time. Makes about three dozen cookies.
I love anything with chocolate and peanut butter and these are one of my favorites!! I double the recipe every time I make them, only because they are gone so fast with my 3, or should I say 4 boys!
Soft and Thick Sugar Cookies
1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.
Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
These cookies are so good, and very similar to the ones that you buy at the grocery store. My boys go crazy for them!
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.
Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired
Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.
These cookies are so good, and very similar to the ones that you buy at the grocery store. My boys go crazy for them!
Banana Whoopie Pies with Peanut Butter Filling
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup mashed banana (about 1 large banana)
½ cup sour cream
½ cup butter (1 stick)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until pale and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add flour mixture and banana mixture in alternating additions, beginning and ending with the flour mixture.
Transfer batter to a pastry bag fitted with a plain tip with a large opening. (I used a number 12). Pipe batter into 1-inch rounds, spacing 1 inch apart. Bake until edges are golden, about 12 minutes. Let cool a few minutes and then transfer cookies to a wire rack.
Peanut Butter Filling:
1 cup creamy peanut butter
1 stick butter
1 teaspoon vanilla
2 cups powdered sugar
Beat peanut butter, butter, and vanilla into a medium bowl. Beat in the powdered sugar, a little at a time, until mxture reaches desired consistency. There may be some sugar leftover.
To assemble cookies, spread or pipe filling onto the bottom of half the cookies. Top with the remaining cookies.
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup mashed banana (about 1 large banana)
½ cup sour cream
½ cup butter (1 stick)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until pale and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add flour mixture and banana mixture in alternating additions, beginning and ending with the flour mixture.
Transfer batter to a pastry bag fitted with a plain tip with a large opening. (I used a number 12). Pipe batter into 1-inch rounds, spacing 1 inch apart. Bake until edges are golden, about 12 minutes. Let cool a few minutes and then transfer cookies to a wire rack.
Peanut Butter Filling:
1 cup creamy peanut butter
1 stick butter
1 teaspoon vanilla
2 cups powdered sugar
Beat peanut butter, butter, and vanilla into a medium bowl. Beat in the powdered sugar, a little at a time, until mxture reaches desired consistency. There may be some sugar leftover.
To assemble cookies, spread or pipe filling onto the bottom of half the cookies. Top with the remaining cookies.
Peanut Butter Fudge Cups
1 (18-ounce) package refrigerated sugar cookie dough, softened
1/2 cup creamy peanut butter
chocolate frosting
Directions :
Preheat oven to 350 degrees F.
Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a teaspoonful of frosting in the center of each cookie.
1/2 cup creamy peanut butter
chocolate frosting
Directions :
Preheat oven to 350 degrees F.
Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a teaspoonful of frosting in the center of each cookie.
Chocolate Gooey Butter Cookies
(8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and 'gooey.' Cool completely and sprinkle with more confectioners' sugar, if desired.
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and 'gooey.' Cool completely and sprinkle with more confectioners' sugar, if desired.
Raspberry Marzipan Bars
These are a Christmas must have at my house...Caitlin would kill me if she came home and I did not have a batch of these waiting for her!
This recipe is from my dear friend (and old neighbor) Peggy Arola. Peggy and I both have 11 years olds that were born in May and then ended up pregnant again at the same time with our 5 year olds who are 5 weeks apart! We don't live right next door anymore but I still consider them my neighbors!
4 cups all purpose flour
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons almond extract (use the good kind for this)
1 2/3 cup light brown sugar
3/4 cup powdered sugar
1 Tablespoon milk
1 - 8oz. jar of raspberry jam (use Smuckers seedless)
Preheat oven to 350 Degrees F. Grease and flour a 9X13 pan, set aside.
Combine 2 1/2 cups flour, 2/3 cup brown sugar, and 1 cup butter. Mix until crumbly. Press into prepared 9X13 pan.
Bake for 15-20 minutes or until slightly brown. Remove from oven and spread jam to within 1/2" of sides of pan.
Combine 1 1/2 cups flour, 1 cup brown sugar, 1/2 cup butter, 1/4 tsp. salt, and 1 teaspoon almond extract. Mix until crumbly. Sprinkle over jam. Bake 20-25 minutes and cool completely.
Combine powdered sugar, milk, and 1 teaspoon almond extract in small bowl until well blended. Drizzle over cooled bars. Cut into small squares.
This recipe is from my dear friend (and old neighbor) Peggy Arola. Peggy and I both have 11 years olds that were born in May and then ended up pregnant again at the same time with our 5 year olds who are 5 weeks apart! We don't live right next door anymore but I still consider them my neighbors!
4 cups all purpose flour
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons almond extract (use the good kind for this)
1 2/3 cup light brown sugar
3/4 cup powdered sugar
1 Tablespoon milk
1 - 8oz. jar of raspberry jam (use Smuckers seedless)
Preheat oven to 350 Degrees F. Grease and flour a 9X13 pan, set aside.
Combine 2 1/2 cups flour, 2/3 cup brown sugar, and 1 cup butter. Mix until crumbly. Press into prepared 9X13 pan.
Bake for 15-20 minutes or until slightly brown. Remove from oven and spread jam to within 1/2" of sides of pan.
Combine 1 1/2 cups flour, 1 cup brown sugar, 1/2 cup butter, 1/4 tsp. salt, and 1 teaspoon almond extract. Mix until crumbly. Sprinkle over jam. Bake 20-25 minutes and cool completely.
Combine powdered sugar, milk, and 1 teaspoon almond extract in small bowl until well blended. Drizzle over cooled bars. Cut into small squares.
Pecan Tassies
Basic Tart Dough
1/2 cup butter, softened
1 package (3oz.) cream cheese, softened
1 cup all-purpose flour
Mix butter and cream cheese until well blended. Add four (I use my hands for this so you can really work the dough). Cover tightly with saran wrap and chill at least 1 hour.
Filling:
2 Tablespoons butter, melted
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans
Preheat oven to 350 degrees. Shape tart dough into 1 inch balls. Place balls of dough into mini-muffin pan (24 muffins). Dip tart shaper into flour and then press into center of dough to form tart shell. (be careful not to press to hard) If you don't have a tart shaper you can use your thumbs. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until golden brown. Remove from pan immediately using a butter knife to go gently around edges. Cool on wire racks.
** I always double or triple this recipe because my family will devour these! My neighbors always ask if I am going to make them as well. This recipe is definitely one of our Holiday traditions.**
1/2 cup butter, softened
1 package (3oz.) cream cheese, softened
1 cup all-purpose flour
Mix butter and cream cheese until well blended. Add four (I use my hands for this so you can really work the dough). Cover tightly with saran wrap and chill at least 1 hour.
Filling:
2 Tablespoons butter, melted
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans
Preheat oven to 350 degrees. Shape tart dough into 1 inch balls. Place balls of dough into mini-muffin pan (24 muffins). Dip tart shaper into flour and then press into center of dough to form tart shell. (be careful not to press to hard) If you don't have a tart shaper you can use your thumbs. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until golden brown. Remove from pan immediately using a butter knife to go gently around edges. Cool on wire racks.
** I always double or triple this recipe because my family will devour these! My neighbors always ask if I am going to make them as well. This recipe is definitely one of our Holiday traditions.**
Peanut Butter Monster Cookies
3 eggs
1 cup brown sugar
1 cup sugar
1/2 cup butter
1 1/2 cup peanut butter
1 teaspoon corn syrup
1 teaspoon vanilla
2 teaspoons baking soda
4 1/2 cups oats
1 cup chocolate chips
1 cup M&M's
Mix all ingredients in large mixing bowl until well blended. Use an ice cream scoop to place them on a well greased cookie sheet. They are big and they do spread so give them plenty of room.
Bake at 350 degrees for 10-11 minutes.
This recipe was given to me by my neighbor Anne, who is a really good cook and friend! My boys LOVE these cookies. I make a batch to take with us every time we go camping in the summer!
1 cup brown sugar
1 cup sugar
1/2 cup butter
1 1/2 cup peanut butter
1 teaspoon corn syrup
1 teaspoon vanilla
2 teaspoons baking soda
4 1/2 cups oats
1 cup chocolate chips
1 cup M&M's
Mix all ingredients in large mixing bowl until well blended. Use an ice cream scoop to place them on a well greased cookie sheet. They are big and they do spread so give them plenty of room.
Bake at 350 degrees for 10-11 minutes.
This recipe was given to me by my neighbor Anne, who is a really good cook and friend! My boys LOVE these cookies. I make a batch to take with us every time we go camping in the summer!
Peanut Butter Cereal treats
3 1/2 cups rice crispies cereal
1/2 cup sugar
1 Tablespoon butter
1/2 cup smooth peanut butter
1/2 cup light karo syrup
Pour cereal into medium bowl. Generously grease a 13X9 pan. In a medium saucepan bring sugar, and karo to a rolling boil stirring constantly. Add Peanut butter and butter to the sugar mixture. Stir until well blended. Pour over cereal and mix until all cereal is coated. Spread into prepared pan. Cool completely and cut into squares.
1/2 cup sugar
1 Tablespoon butter
1/2 cup smooth peanut butter
1/2 cup light karo syrup
Pour cereal into medium bowl. Generously grease a 13X9 pan. In a medium saucepan bring sugar, and karo to a rolling boil stirring constantly. Add Peanut butter and butter to the sugar mixture. Stir until well blended. Pour over cereal and mix until all cereal is coated. Spread into prepared pan. Cool completely and cut into squares.
Pecan Snow Balls
1 1/4 cup powdered sugar, sifted and divided
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
1 cup pecans, chopped fine
Cream 1/4 cup powdered sugar and butter; add vanilla. Beat until well blended. Add flour and salt, mix well, then add chopped pecans. Cover bowl and chill for at least an 1 hour. Preheat oven to 375 degrees F. Roll dough into 1/2 inch balls and place on a greased baking sheet. Bake at 375 degrees F. for 15 minutes. Remove from pan and roll in powdered sugar while they are still warm. Place on wire racks to cool, then when they are completely cooled, roll in powdered sugar again.
You can put the cookies close together on the cookie sheet because they don't spread so you can cook allot of them at one time. You can also roll the dough into balls and then freeze them in Ziploc freezer bags so you can make them ahead of time. Just allow to defrost for about an hour on a greased cookie sheet and then bake.
I remember eating these cookies at my Sister's house when I was still in High School and that was more than 20 years ago! This is definitely a tried and true recipe. Thanks Big Sis for this one!
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
1 cup pecans, chopped fine
Cream 1/4 cup powdered sugar and butter; add vanilla. Beat until well blended. Add flour and salt, mix well, then add chopped pecans. Cover bowl and chill for at least an 1 hour. Preheat oven to 375 degrees F. Roll dough into 1/2 inch balls and place on a greased baking sheet. Bake at 375 degrees F. for 15 minutes. Remove from pan and roll in powdered sugar while they are still warm. Place on wire racks to cool, then when they are completely cooled, roll in powdered sugar again.
You can put the cookies close together on the cookie sheet because they don't spread so you can cook allot of them at one time. You can also roll the dough into balls and then freeze them in Ziploc freezer bags so you can make them ahead of time. Just allow to defrost for about an hour on a greased cookie sheet and then bake.
I remember eating these cookies at my Sister's house when I was still in High School and that was more than 20 years ago! This is definitely a tried and true recipe. Thanks Big Sis for this one!
Reeses Peanut Butter Cup Bars
1 stick butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 (18oz) jar of smooth peanut butter
1 box of powdered sugar
12 oz. chocolate chips
Blend butter, sugar, vanilla, peanut butter and powdered sugar together until smooth. Spread evenly into a 9 x 13' pan. Melt Chocolate chips in the microwave on medium heat and spread on top of the peanut butter mixture. Refrigerate for at least 2 hours. Cut into small squares.
**These look really nice served in miniature paper baking cups. You want to cut small squares because this is really rich.**
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 (18oz) jar of smooth peanut butter
1 box of powdered sugar
12 oz. chocolate chips
Blend butter, sugar, vanilla, peanut butter and powdered sugar together until smooth. Spread evenly into a 9 x 13' pan. Melt Chocolate chips in the microwave on medium heat and spread on top of the peanut butter mixture. Refrigerate for at least 2 hours. Cut into small squares.
**These look really nice served in miniature paper baking cups. You want to cut small squares because this is really rich.**
Chocolate Chip Toffee Bars
2 1/2 cups all purpose flour
2/3 cup packed light brown sugar
1 & 1/2 sticks butter or margarine (3/4 cup)
1 egg, slightly beaten
2 cups chocolate chips
1 cup coarsely chopped pecans
1 can sweetened condensed milk
1 - 10 oz. package English Toffee Bits
Preheat oven to 350 degrees. Grease 13X9X2-inch baking pan. Stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips and the nuts. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture into bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk over hot crust; top with 1 1/2 cups Toffee bits. Sprinkle reserved crumb mixture and the rest of the chocolate chips over top. Bake 25 to 30 minutes or until golden brown. Remove from oven and sprinkle with remaining toffee bits. Cool completely. Cut into bars.
I have been making these bars for about 20 years! They are always a huge hit with my family and everyone else!
2/3 cup packed light brown sugar
1 & 1/2 sticks butter or margarine (3/4 cup)
1 egg, slightly beaten
2 cups chocolate chips
1 cup coarsely chopped pecans
1 can sweetened condensed milk
1 - 10 oz. package English Toffee Bits
Preheat oven to 350 degrees. Grease 13X9X2-inch baking pan. Stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips and the nuts. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture into bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk over hot crust; top with 1 1/2 cups Toffee bits. Sprinkle reserved crumb mixture and the rest of the chocolate chips over top. Bake 25 to 30 minutes or until golden brown. Remove from oven and sprinkle with remaining toffee bits. Cool completely. Cut into bars.
I have been making these bars for about 20 years! They are always a huge hit with my family and everyone else!
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