White Chocolate Peanut Butter Rice Crispy Treats

These Rice Krispie treats are a different sort than the classic...and still so yummy! 

2-1/2 cups Rice Crispies cereal
2 cups mini marshmallows
2 cups white chocolate chips (11 oz.)
1/2 cup peanut butter
1/3 cup mini chocolate chips

In a mixing bowl, combine rice crispy cereal with mini marshmallows and mini chocolate chips...don't heat or melt.

In microwave, melt the white chocolate chips with the peanut butter at half-power, stirring occasionally to prevent over-heating. Stir until smooth. Allow to cool just a bit so it won't melt the marshmallows when you start stirring the mixture together.

Pour the peanut butter mixture over the cereal, chocolate chips, and marshmallows...this should not melt the marshmallows or chocolate chips. Gently stir until everything is coated.

Press into a pan prepared with parchment. Chill before cutting. 

Brookies

 A yummy combination of a chocolate chip cookie on top with a gooey chocolate brownie on the bottom!
If you'd like, make the cookie dough ahead-of-time and flatten out and freeze. Then, it's easy to put the frozen disc on top of the brownies when the brownies are partially-baked!

Line 9x13 pan with foil and spray with non-stick spray.
Pre-heat oven to 350 degrees.

2 cubes + 3 Tbl. real butter, melted
9 Tbl. cocoa powder 
2 cups sugar
1/2 tsp. salt
4 large eggs
7 oz. (about 1-1/2 cups) flour, weighed and then sifted
1 tsp. vanilla

Whisk cocoa powder into melted butter.  With mixer, mix in sugar and salt.  Add eggs and vanilla and mix with mixer until combined nicely...but don't overmix a long time. Then, BY HAND, fold sifted flour into mixture. Pour into pan and Bake for 18 min.

Meanwhile, make the cookie dough:
1-1/3 cubes REAL butter, room temperature... no margarine or shortening!
1/2 cup sugar
2/3 cups packed brown sugar
1 egg
1 Tbl. real vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 cup chocolate chips

Mix butter with both kinds of sugars.  Add eggs and vanilla.  Add salt, baking soda, and flour.  Mix well.  Add chocolate chips.  On a large piece of waxed paper, flatten all cookie dough into a large rectangle. 

After brownies have baked for 18 minutes, pull rack partially out of oven--quickly and carefully place large disc of cookie dough on top of partially-baked brownies while brownie pan is still in the oven. Carefully push the rack back in the oven. Bake for another 15 minutes OR SO until brownies are golden brown (don't take them out too early). Cool completely before lifting out of pan to slice. You can use a sharp cookie/bicuit cutter to cut equally-sized shapes!  

Chocolate Buttercream Frosting

Make a ganache and allow it to cool:
Bring 1/3 cup heavy cream to barely boiling in microwave or on stovetop
Add 1-1/2 cups semi-sweet chocolate chips 
Allow to sit for a minute in the hot cream. Stir with a spatula until smooth and there are no lumps of chocolate left. You may have to microwave it just a bit to continue the melting.

In stand mixer, whip 1 lb. (four cubes) real butter for a long time.
Add:
Cooled ganache
5 cups powdered sugar
1 Tbl. vanilla

Mix all together, scraping down the sides occasionally. Continue to mix for a long time until it is fluffy! Use a rubber spatula to stir it a bit to get out the air bubbles before frosting.
Freezes well! After freezing, allow it to come to room temperature. Re-whip to light and fluffy again before using.

Nanaimo Bars

This is a no-bake three-layer dessert square!

Bottom Layer:
1/2 cup butter
1/4 cup sugar
5 Tbl. cocoa powder
1 egg, beaten
1-3/4 cups graham cracker crumbs (could also be combined with pretzels or O's cereal)
1 cup coconut
1/2 cup finely-chopped almonds

Line a small rectangular pan with parchment. In the top of a double boiler over medium-high heat, combine the cube of butter with the sugar and cocoa powder. Stir until melted and smooth. Temper the beaten egg (in a separate small bowl)  by adding a bit of the chocolate mixture and whisking briskly. Add the egg mixture back into the chocolate in the double boiler.  Whisk over medium-low heat for 2-3 minutes. Meanwhile, in a separate bowl, combine the graham cracker crumbs (or any other combination of crumbs) with the coconut and chopped almonds.  Pour the smooth chocolate mixture over the crumb mixture and fold together until mixed. Press this mixture into the lined pan.

Middle Layer:
1/2 cup butter, softened slightly
3 Tbl. heavy cream
2 Tbl. instant pudding mix (vanilla or similar)
2 cups powdered sugar

With a mixer, beat butter until smooth. Add heavy cream and pudding mix and beat until smooth. Add powdered sugar and beat a lot until light and fluffy. Smooth this mixture over the bottom layer in the pan and chill until firm.

Top Layer:
Heat 1/3 cup cream in the microwave until it begins to bubble around the edges. Add 1/2 cup semi-sweet chocolate chips and allow to sit for a minute, so chips begin to melt. Fold and smooth together with a rubber spatula until the mixture is glossy and smooth. Spread over the top of the chilled layers. Return to refrigerator and chill until set.  Lift parchment out of pan and onto cutting board. Cut into small squares with a large butcher knife or bench scraper.

Chewy Chip S'mores Cookies

2-3/4 cups flour
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. baking soda
3/4 cup (1-1/2 cubes) real butter
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup semi-sweet chocolate chips
1 packed cup mini marshmallows
32-36 graham cracker squares
1 package/roll of Rolos, halved

Cream butter, brown sugar and sugar in stand mixer about 3 min until fluffy.  Add eggs and vanilla and mix until smooth.  Add dry ingredients.  Fold in the chocolate chips and marshmallows.  

Using a medium scoop (about 1-1/2 Tbl.), scoop dough into balls and place them close together on parchment to freeze at least one hour or overnight.

Preheat oven to 390-400 degrees.  Put 12 squares of graham crackers out on parchment-lined cookie sheet. Place a frozen ball of dough on each square.  Bake until cookies are golden.  Remove from oven and immediately press a half-Rolo into the crispy top of each cookie. 

Chocolate Zucchini Brownies

...A good mix between Zucchini Bread and a yummy brownie!  If using frozen, grated zucchini, drain and squeeze out liquid before using.

Cream together well:
1 cube real butter
1/2 cup vegetable oil
1-3/4  cups sugar

Add and mix:
2 eggs
2 cups zucchini, peeled and finely grated 
1 tsp. vanilla
3 Tbl. cocoa powder
1/3 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. salt

Add and mix only until combined:
2-1/2 cups flour
1 tsp. soda
1/2 cup buttermilk (or 1/4 cup sour cream mixed with 1/4 cup milk)

Stir in:
1-1/4 cups chocolate chips

Prepare a 9x13 pan with non-stick spray.  Bake at 325 degrees for 35-45 min. until center is not jiggly. Don't overbake.  Allow to cool if you choose to frost it with chocolate frosting.  Can also be eaten warm without frosting!

Plain Brownies

If you're looking for a fudgy brownie with that yummy crust on the top that doesn't need frosting, here's the one!

Line a 9x13" pan with foil and spray with non-stick spray.  Pre-heat oven to 350 degrees.

2 cubes + 3 Tbl. real butter
9 Tbl. cocoa powder
1 cup white sugar
1 cup packed brown sugar
1/2 tsp. salt
3 large eggs + 1 more egg yolk
1-1/2 cups flour
1 tsp. vanilla

Melt butter and whisk cocoa powder into melted butter.  Mix in sugars and salt.  Add eggs, egg yolk, and vanilla.  Add flour and mix.  Pour into prepared pan and check at 30 min.

Malted Toffee Pretzel Blondies

1-1/2 cups lightly packed brown sugar
1 cup (2 cubes) unsalted real butter, softened
1/2 cup granulated sugar
2 large eggs
3 Tbl. malted milk powder
1 tsp. vanilla
2 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup toffee bits
1 cup chopped pecans
1/2 cup milk chocolate chips
1/2 cup coarsely chopped malted milk Whoppers
1/2 cup coarsely chopped pretzels

Pre-heat oven to 325 degrees.  Spray a 9x13" pan with non-stick spray, line with parchment and spray again.  Cream both types of sugar with the butter for a couple of minutes.  Add the eggs and mix well. Add malted milk powder and vanilla.  Reduce the speed and add the flour, baking powder, baking soda, and salt.  Mix just until incorporated.  Mix in toffee bits, nuts, chocolate chips and Whoppers.  Press mixture into prepared pan, carefully spreading to even out to all edges.  Press chopped pretzels into the top of batter.  Bake about 35 minutes until edges are darker brown and center is browned.  Cool completely before lifting out of pan to cut.  Can use sharp bench scraper to cut into small squares.

Red Velvet Cheesecake Brownies

Although a bit more labor-intensive, these are a lovely touch for a Valentine's treat to a special friend or neighbor!

Red Velvet Layer:
1 cup vegetable oil
2-1/4 cups sugar
3 eggs
2 Tbl. milk
1 Tbl. vanilla
3-1/4 cups flour
3 Tbl. cocoa powder
1 tsp. salt
1/2 tsp. baking powder
1 Tbl. red food coloring
2 tsp. white vinegar

With non-stick spray, grease a jelly-roll pan and line the bottom with parchment.  Spray the top of the parchment and the sides of the pan.  With mixer, combine oil, sugar, eggs, milk, and vanilla.  Add food coloring and vinegar.  Beat well.  Add dry ingredients.  Batter will be thick.  Set aside 2/3 cup of mixture.  With long, metal spreading spatula, carefully spread rest of batter into the prepared pan, to reach all edges. 

Add another 2 Tbl. milk to the remaining batter.  Mix and set aside.  

Cheesecake Layer:
10 oz. (1-1/4 pkgs.) cream cheese, softened
1/2 cup sugar
1 egg + 1 egg white
1-1/2 tsp. vanilla

Pre-heat oven to 350 degrees.  Beat cream cheese until smooth.  Add sugar and beat about 2 min. until fluffy.  Add eggs and vanilla, beating well.  Pour cream cheese mixture on top of red velvet layer in pan and smooth mixture until it reaches all the edges.

Take reserved red batter and drizzle lines across white layer, zig-zagging across pan. Drag a knife through the top red and white layers to create swirls.

Bake about 30 min. or until edges begin to turn a very light golden and the center is done.  Let cool.  Dip a heart-shaped cookie cutter into some flour and cut out shapes.

Chewy Trail Mix Squares

2/3 cup raisins, coarsely chopped
2/3 cup milk chocolate chips
2/3 cup chopped pecans
2/3 cup coconut
1/3 cup sweetened condensed milk

Pre-heat oven to 350 degrees. Line large loaf pan with parchment or tin foil and spray with non-stick spray.  Combine all ingredients in a bowl.  Press mixture into prepared pan.  Bake for 20 min. until edge begins to turn golden brown.  Allow to cool completely before lifting out of pan and cutting.

Chocolate Marshmallow Surprise Cookies

1 cube real butter, softened

1 cup sugar

1 egg

1/2 cup whole milk

1 tsp. vanilla

1-3/4 cups flour

3/4 cup cocoa powder

1/2 tsp. baking soda

1/4 tsp. salt

12 large marshmallows, cut in half horizontally

Preheat oven to 375 degrees.  Mix butter and sugar until well-combined. Add egg, milk, and vanilla, mixing well.  Add dry ingredients and mix on lower speed until well-combined. Using small cookie scoop (1-3/4"), drop dough in mounds on parchment-covered baking sheet.  Bake for 8 minutes and remove from oven.  Press 1/2 a marshmallow, cut-side down, into the top of each cookie.  Return pan to oven and bake for 2 more minutes.  Cool completely before frosting.

Frosting
With mixer, combine:
2 cups powdered sugar
4 Tbl. butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 tsp. vanilla

Carefully spread a dollop of frosting over the top of each cooled cookie, covering marshmallow completely.  Allow to set before stacking.

Peanut Butter Cookies

1 cup (2 cubes) unsalted real butter, softened
1 cup chunky peanut butter
1 cup lightly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2-1/2 cups flour

In large mixer, combine butter with peanut butter, brown sugar and granulated sugar.  Add eggs.  Mix well.  Add dry ingredients and mix well.  Preheat oven to 375 degrees.  Roll dough into balls.  Put on cookie sheet and use a fork to press a criss-cross pattern into the top of each cookie.  (You could sprinkle the tops with some sanding sugar at this point, but it is not necessary.)  Bake for 10-11 min.

Sugar Cookie Sheetcake

This sheet cake is a mixture between cake and sugar cookies!  It is best when chilled after frosting and decorating...so serve it cold!

2 cubes (1 cup) real butter
1 8-oz. pkg. cream cheese
1-1/2 cups sugar
1 egg
1/2 tsp. almond extract
1 tsp. vanilla
1/2 tsp. baking soda
2-3/4 cups flour

Combine butter, cream cheese and sugar in a large mixer and mix well.  Add egg, almond extract and vanilla.  Add dry ingredients and mix well.  Line a jelly-roll pan with foil and spray with non-stick spray.  Patiently spread batter into pan using floured hands.  Bake at 375 degrees for 16-18 min.  Cool completely.  Frost and use sprinkles if desired.  Chill before cutting and serving.

Cream Cheese Frosting
1 cube real butter
1/2 cube (4 oz.) cream cheese
1 tsp. vanilla
1 Tbl. milk, if needed
5 cups powdered sugar
Food coloring

Mix margarine and cream cheese together lots.  Add powdered sugar, vanilla, and milk if needed.  Mix well.  Add desired food coloring.

Coconut-Caramel Brownies

Line 9x13 pan with foil and spray with non-stick spray.
Pre-heat oven to 350 degrees.

2 cubes + 3 Tbl. margarine (I use Blue Bonnet)--melted
9 Tbl. cocoa powder (I prefer Western Family...even after trying the more expensive stuff!)
2 cups sugar
1/2 tsp. salt
4 large eggs
1-1/2 cups flour
1 tsp. vanilla
1 cup chopped pecans (optional)

Whisk cocoa powder into melted butter.  Mix in sugar and salt.  Mix really well.  Add eggs and vanilla and beat well.  Add flour and beat well.  Bake for 35 min...not more or they'll be dry!  Once they've cooled completely, lift foil to lift brownies out of pan.  Set on cooling rack and peel back edges of foil.  Put a cutting board over the TOP of the brownies and flip them over.  Peel off the foil.  Cover with coconut-caramel topping.

Coconut-Caramel Topping:
Make Toasted Coconut:
Spread 3 cups shredded, sweetened coconut out on a baking sheet.  Bake at 350 degrees for about 10 minutes until it's toasted nicely--you have to stir it frequently to ensure even browning.  Set aside.

Caramel Coating:
3/4 cup butter
3/4 cup packed brown sugar
3 Tbl. corn syrup
3/4 cup sweetened condensed milk


Combine all 4 ingredients in a saucepan.  Bring to boil over medium heat.  Once it starts to boil, turn heat down to "3".  Boil 4 minutes, stirring constantly, as it will burn easily.  Remove from heat.  Continue to stir with spoon until it begins to thicken. 

Pour caramel coating over toasted coconut in bowl.  Quickly spread over cooled brownies and allow to cool.  Cut into tiny squares, as they are really rich.

Chocolate-Caramel Oatmeal Squares

48 Kraft caramel squares (about 16 oz.)
1/2 cup cream
2 cups regular rolled oats (not quick oats)
2 cups flour
1 cup packed brown sugar
3/4 tsp. baking soda
1 tsp. salt
2-1/2 cubes real butter, (cold) cut into small pieces
1/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips

Pre-heat oven to 350 degrees.  Spray non-stick spray in 9x13 pan and line with parchment.  
In small saucepan, melt caramel cubes in cream over med-low heat, stirring occasionally.
In a large food processor, pulse together flour, sugar, soda, salt and cold butter cubes...just until it resembles coarse meal.  Toss this mixture together with the oats. Press 3-1/2 cups of mixture onto the bottom of lined pan.  Bake 10 min.  Remove from oven and sprinkle crust with chocolate chips.  Drizzle caramel mixture over it and top with remaining crumb mixture.  Return to oven and continue to bake for 20-25 more minutes until pale golden.  Let cool completely before lifting parchment and cutting into small squares.

Lemon Squares

Crust:
1 cube unsalted butter, room temperature
1/4 cup sugar
pinch of salt
1 cup flour

Filling:
3 large eggs
1-1/2 cups sugar
1-1/2 Tbl. lemon zest (takes about 2 large lemons)
1/2 cup freshly squeezed lemon juice
1/2 cup flour
Powdered Sugar (for dusting)

Preheat oven to 350 degrees.  For the crust, mix butter and sugar together until light and fluffy.  Add the flour and mix just barely until combined (this will be crumbly).  Line square pan with parchment.  Press crust mixture into bottom of pan.  Bake the crust for about 15 min, until just starting to turn golden around the edges.  Remove from the oven to cool.

For filling, mix together eggs, sugar, lemon zest, and lemon juice.  Add flour and mix.  Pour over the cooling crust and return to oven for about 30 more minutes, until filling has set. (Don't take it out when it's just golden around edges...bake longer.)  Remove from the oven and cool at room temperature.  Cut into squares and dust with powdered sugar.

Chocolate-Peanut Butter Energy Bites

Looking for a quick grab full of omega-3 and other good stuff?

1-1/2 cups old fashioned rolled oats
2/3 cup almonds, finely chopped in food processor
2/3 cup pecans, finely chopped in food processor
1/4 cup flax seed
1/4 cup sunflower seeds/kernals
1/2 cup semi-sweet chocolate chips
3/4 cup peanut butter
1/2 cup honey

In bowl, combine oats, nuts, seeds, and chocolate chips.  In separate bowl, combine peanut butter and honey together and melt in microwave until smooth and warm.  Pour over dry ingredients and stir (chocolate chips will melt a bit).  In smaller batches, pulse mixture in food processor to combine and chop up a bit.  Roll and squish into small balls.  Put on wax paper in freezer.  When frozen, can be stored in sealed container.   

Hello Dolly Bars

These are super easy to make (my 11-year old made them!), yummy, and rich!  This small pan is all you'll need...but they'll be gobbled up and are yummy the next day too!

1-1/2 cups graham cracker crumbs (done in food processor)
3/4 cube (6 Tbl) real butter, melted
5 Tbl. sugar
1/2 can sweetened condensed milk
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup shredded coconut

Pre-heat oven to 350 degrees.  Line 8x8" (or similar size) pan with parchment paper.  Mix crumbs with melted butter and sugar.  Press mixture into the lined pan.  Pour sweetened condensed milk in a layer over the pressed graham crumbs--spreading slightly to even out to edges.  Sprinkle chips, nuts, and coconut over the milk layer.  Bake about 23-25 min. until edges are a light golden brown.  Remove from oven and chill before lifting out parchment and cutting into bars. 

Ginger Snaps

1/2 cup (1 cube) real butter
1/4 cup butter-flavored shortening

1 cup sugar

1 egg

2 cups flour

1/4 cup molasses

1/2 tsp. salt

2 tsp. soda

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground ginger

1 Tbl. sour cream, only as needed for additional moisture

(Additional sugar or sanding sugar for rolling in)

Cream butter, shortening and sugar.  Add egg and molasses.  Mix in dry ingredients.  Roll into balls and roll balls in additional sugar.  Bake at 375 degrees for 7-8 min.  Can also be drizzled with white chocolate for a festive look.

Snickerdoodles

1/2 cup butter-flavored shortening

1/2 cup real butter (1 cube)
1-1/2 cups sugar

2 eggs

2-3/4 cups flour

1 tsp. vanilla

2 tsp. cream of tartar

1-1/2 tsp. baking soda

1/4 tsp. salt

1-2 Tbl. sour cream (as needed for more moisture)

Roll balls of dough in mixture of:

1/3 cup + 1 Tbl. sugar

2 tsp. cinnamon

Mix together shortening, butter, sugar.  Add eggs and vanilla.  Mix in dry ingredients and sour cream, if needed.  Roll into balls.  Roll balls in cinnamon-sugar mixture.  Bake at 375 degrees for 8-10 min.  Take them out of oven when there are cracks in the top but they are still white.  They will be crispy as they cool.