Candy Bar Chocolate Chip Cookie Sandwiches. Candy Bar Cookies?
Have I gone mad? Well, no but was craving some chocolate….sorry for those of you who are so good and still dieting I used the same technique I’ve been using with those giant Oreo Stuffed Cookies and am just loving it. Ooey Gooey on the inside and perfectly buttery crisp on the outside, just how I like it! I would highly recommend that you use the exact cookie dough recipe I have written below. I used 3 of my favorite snack size candy bars as pictured above. First up, Reeses Peanut Butter Cup….my absolute favorite :) Place a nice big scoop on top and… …..a nice big scoop on the bottom Use both hands to press and seal edges.
Do the same with your Snickers, one giant scoop on top, one on bottom…press and seal edges! Same story for your Kit Kat Bar. Ready for the oven. Bake at 350 degrees F, 14-16 minutes! Can you just die?! The inside of the Reeses Peanut Butter Cup Cookie, mmm! …and the fabulous Kit Kat Bar Cookie. Candy Bar Chocolate Chip Cookie Sandwiches Ingredients. Warm Toasted Marshmallow Smore Bars. Mint Chocolate Chip Cookies Recipe. Chocolate Peanut Butter Pie & Namely Marly - StumbleUpon. This Chocolate Peanut Butter Pie combines two of my favorite flavors, chocolate and peanut butter.
Few things in life are as steadfast and loyal as peanut butter. I loved it as a child and I still go nuts (pardon the pun) for the stuff today! The only thing I like better than peanut butter is combining it with chocolate. Well, that and I like my family too. But in a competition with chocolate and peanut butter? The first time I attempted veganizing this recipe the result was what my daughter would call an “epic fail.” Bill Watterson once said, “If you can’t control your peanut butter, you can’t expect to control your life.”
(Adapted from a recipe found in the Hy-Vee Seasons magazine) Ingredients: 2 cups Oreo Cookies*4 tablespoons Earth Balance margarine8 oz. . * You can make this crust gluten-free by using the crust in this twisted Pumpkin Pie recipe. Directions: Heat your oven to 350F. Meanwhile, back at the farm, you can prepare the peanut butter filling. Cover and store in the fridge. A Blast From the Past. I’m just finishing up the photos for my next recipe, but since we’re entering into flowery, lovely springtime, I wanted to bring this quick and easy—and too precious for color TV—dessert idea from my archives. I first posted it back in 2007 as I was making my way through a little recipe book I used in high school, and my girls plan to make some this weekend. I expect you to have a freezerful of these delights by 5:00 this evening.
Back on the golf course, I used to have a traditional back-to-school party for my friends and me every year. Because I apparently had nothing better to do with my time and focus, I’d have Cranes invitations printed, would dress in my finest floral dress or suit, and welcome 15-30 girls into my parents’ house, where we’d all toast one another with sparkling grape juice and feast on chicken salad with dill and baked brie and things like that. Anyway, for the party after my sophomore year, I made these delightfully fun little flower pot desserts. But hey! (Oooh!