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Candy Bar Chocolate Chip Cookie Sandwiches

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

Snickers Bar Cookies » Print Using candy bars in baking is nothing new, though I find that the recipes that include a candy bar within the ingredients tend to be pretty popular in the internet world. A candy bar is a treat in itself, so it’s no surprise that it sparks intrigue and interest when it is tucked inside of something just as decadent. I did a little investigating on my RecipeGirl Facebook Fan Page the other day… to see what was the favorite candy bar among my readers. Snickers is the choice for my next baked good experiment: Snickers Bar Cookies. Here’s the how-to: Whip up my favorite chunky peanut butter cookie dough, and then roll the dough into little balls. Pat those cookie balls into little pancakes. A mini snickers bar is placed on top of each peanut butter cookie pancake. Wrap those peanut butter cookie pancakes around the snickers. On a cookie sheet, you’re going to lightly flatten the cookie dough wrapped snickers with a sugared fork. Criss cross. Or plate them, and serve them up later.

Warm Toasted Marshmallow Smore Bars the Diary of DavesWife: The.Best.Cookies.EVER. Today, I am sharing with you ANOTHER Cookie Recipe Yes the Pregnancy Cravings have kicked in and today I decided to be naughty And give into them. But these are not your average Chocolate Chip Cookies. They are the {Perfect} Combination of Salty & Sweet. I betcha can’t eat just one ;0) To make these cookies, I discovered these Caramel Bits by KRAFT a few years ago. They are perfect for cookie baking and caramel dipping. Or throwing on top of your favorite flavor of ice cream. I have seen them in several grocery stores in the baking isle. Nixon couldn’t have said it better himself. “These cookies are Dee-wish-us!!!!” And aren’t going to last very long in this house! I’ll be sharing them here this week:

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. Anyway, for the party after my sophomore year, I made these delightfully fun little flower pot desserts. Okay, so they didn’t actually say those things. What I’m trying to say is, I have a few unresolved issues I need to work out. The Cast of Characters: Ice Cream, Pound Cake (make your own or just use frozen), Oreos, and Gummy Worms (optional.) Note on the clay pots: Try to look for those pots that are lead-free. But hey! (Oooh! Okay, how ’bout now?

Chocolate Toffee Meringue Cookie Recipe Happy December!! This is my favorite time of year. I love the sights, sounds, smells, and traditions that are wrapped up into December and early January. Here on LFM you’re going to be getting a dose of that, plus some ways to survive this season of rich foods, with recipes that will help you “lighten up” and get a head start on some of those New Years resolutions. To kick off the holidays this year, I’m sharing a holiday cookie recipe for chocolate toffee meringues over on Budget Gourmet Mom. These cookies are gluten and nut free, for those of you with food allergies! In other news, today is also the start of a new campaign I’m working on with Discover Endive as one of their new “OnDivas” as a brand advocate to highlight California endive and educate consumers about this versatile, nutritious and delicious vegetable. Tagged as: Chocolate, cookies, endive, holiday recipes, meringue, OnDivas, toffee

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. 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. Next you want to get out that can of coconut milk that’s been sitting in the fridge overnight. Cover and store in the fridge.

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