48 Hershey Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375 and remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls.
Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack and cool completely.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups chopped Heath Bar pieces
- 1/2 cup chopped walnuts
- Sift together the flour, salt, and baking soda and set aside.
- In a separate bowl, combine Heath Bar pieces and chopped walnuts and set aside.
- Beat together the butter and sugar.
- Beat in eggs one at a time, and vanilla.
- Alternating, mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended.
- Chill cookie dough for at least 30 minutes (better an hour or longer).
- Preheat oven to 350.
- On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls.
- Place dough balls 3 inches away from each other on the cookie sheets.
- Bake for 10-12 minutes, until the edges are just starting to brown.
- Remove from oven and let cool for a few minutes.
- Then transfer the cookies to a wire rack to cool completely.
- 12 snack sized Snickers candy bars
- 5 medium sized apples Chopped
- 1 small box instant vanilla pudding
- 1/4 Cup Milk
- 1 8 oz container Cool Whip
- Caramel ice cream topping
- Chop Snickers bars and apples into bite sized pieces.
- In a bowl whisk your pudding mx, milk and Cool Whip until incorporated.
- Add in apples and Snickers and stir.
- Place in a large serving dish and cool in the refrigerator for about 1 hour.
- Add a few pieces of Snickers bites on top.
- Drizzle chilled caramel ice cream topping on top.
- 1 cup sugar
- 1 cup corn syrup
- 1 1/3 cup creamy peanut butter
- 4 1/4 cup cocoa krispies
- 1 pinch of salt
- 6 reese’s peanut butter cups, chopped
- 1/3 cup chocolate chips
- In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.
- Remove from heat.
- Quickly add the salt and cereal and stir to combine thoroughly.
- Add the chocolate chips and stir again.
- Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy.
- Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet.
- Let cool completely.
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter or shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups M&Ms
- Position one of your oven racks in the middle of your oven and preheat your oven to 375F. Line baking sheets with parchment paper for best results. Otherwise, use ungreased cookie sheets.
- In a medium size mixing bowl, whisk together the flour, salt and baking soda until well blended.
- In a large mixing bowl, beat the butter (or shortening) and sugars with an electric mixer on medium-high speed until light and fluffy (This will take several minutes). Scrape down the sides of the bowl with a rubber spatula to make sure everything is well blended.
- Beat in the eggs and vanilla until creamy.
- Stir in flour mixture with a wooden spoon just until blended.
- Stir in M&Ms.
- Drop dough by rounded teaspoonfuls onto prepared cookie sheets. Press several additional M&Ms into each cookie.
- Bake one cookie sheet at a time in the middle rack of the oven for 9 to 12 minutes or until the cookies are golden brown around the edges and just set in the center.
- Remove from the oven and transfer the cookies with a thin metal spatula to a wire rack to cool completely.
serves makes one 8-inch pan, active time 15 minutes, total time 1 hour 30 minutes
- 8 tablespoons (4 ounces) unsalted butter
- 1 cup (7 ounces) packed light brown sugar
- 3/4 teaspoon salt
- 3/4 cup peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup roasted peanuts, chopped
- 1 1/2 cups Reese’s Pieces candy
- Adjust oven rack to middle position and preheat oven to 375°F. Line bottom and two sides of 8- by 8-inch pan with foil or parchment paper, allowing ends to overhand sides. Lightly grease pan.
- Place butter in a large microwaveable bowl and microwave on low power until just starting to melt, about 30 seconds. Stir in sugar and salt until combined. Stir in peanut butter, then egg and vanilla. Add flour and baking soda to the bowl, then stir until combined. Stir in peanuts.
- Spread into pan and smooth top. Sprinkle with Reese’s Pieces. Bake until golden and just set, and a toothpick inserted into the center comes out with fudgy crumbs, 20 to 25 minutes. Let cool in pan, about an hour. Lift blondies out of pan and slice.
- 1 pkg dark chocolate cake mix (15.25 oz)
- 1 cup all purpose flour
- 1( 3.9 oz) package instant chocolate pudding mix
- 1 Tablespoon baking cocoa
- ½ cup 2% milk
- ⅓ cup canola oil
- ⅓ cup butter, melted
- 2 eggs
- 6 Butterfinger candy bars (2.1 oz size)
- 1½ cups chunky peanut butter
- 1 tsp vanilla extract
- 1½ cups semi sweet chocolate chips, divided
- Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, flour, pudding mix and cocoa. In another bowl whisk together milk, oil, butter and eggs. Add to the dry ingredients and stir until moistened.
- Line a 9×13 with aluminum foil. Press half of the dough mixture into the bottom. Bake for 10 minutes.
- While baking chop 2 Butterfinger candy bars. Stir peanut butter, and vanilla into the other half of the uncooked cake mixture. Fold in chopped bars and 1 cup chocolate chips.
- Chop 3 additional candy bars and sprinkle over the top of the warm crust and press down gently. Drop the other half of the mixed cake mixture evenly on top. Press down with a metal spatula. Crush the last remaining candy bar on top and sprinkle with remaining chips all over the top.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars.
1 cup flour
1 cup mini marshmallows
1/2 cup unsalted butter at room temperature
1/3 cup ground graham crackers
1/2 cup dark brown sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
6 1/2 oz semisweet chocolate chips
2-3 graham crackers, broken up (for sprinkling)
- Preheat the oven to 350.
- Line 3 cookie sheets with parchment paper.
- In a medium sized bowl combine flour, ground graham crackers, salt, and baking powder.
- In a large bowl, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla and combine thoroughly.
- Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms.
- Fold in the chocolate chips and distributing them evenly.
- Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart.
- Flatten slightly.
- Bake for 10 minutes then top each cookie with marshmallows and broken graham crackers.
- Press the graham crackers and marshmallow in a bit so they don’t fall off.
- Bake an additional 2 minutes.
- Carefully remove to a wire rack to cool completely before serving.