This recipe came from a Mrs. Fields cookie cookbook I had years ago. These cookies are a nice change of pace from the overly sweet ones most of us bake. I make them when I have leftover Rice Krispies cereal, and this time I had Nestle Crunch chocolates in my stockpile that I bought on clearance after Christmas!
CHOCOLATE KRISPIE COOKIES
2 cups of flour
1/4 teaspoon of salt
1/2 teaspoon of baking soda
1/2 cup brown sugar
1/2 cup sugar
3/4 cup of butter or margarine, softened
2 teaspoons of vanilla extract
1 cup Rice Krispies
8-ounces Nestle Crunch chocolate candy, chopped
Preheat oven to 300 degrees.
In a small bowl, combine flour, baking soda and salt. Set aside.
In a large mixing bowl, mix together the sugars and butter/margarine until light and fluffy. Add in the egg and vanilla, beating until well combined.
Add in the flour mixture, stirring until just combined.
Add in the Rice Krispies and the Nestle Crunch chocolate. Stir until just combined.
Drop by rounded tablespoon onto cookie sheets. Bake for 18-22 minutes. Remove from baking sheets immediately and allow to cool.
We all have the recipe for the classic savory Chex Mix, but did you know there are SWEET versions, too? This Double Chocolate Caramel Chex Mix is super rich; in fact, it’s so decadent that you can easily skip the white chocolate drizzle and candy add-ins as they may be too much for some people. I myself prefer to leave those two ingredients out as the mix is sweet enough without them.
DOUBLE CHOCOLATE CARAMEL CHEX MIX
8 cups (1 box) Chocolate Chex Cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons of light corn syrup
1/4 teaspoon of baking soda
1/4 cup white chocolate chips (optional)
1 cup M&M’s (optional)
Pour cereal into large microwaveable bowl.
Line a cookie sheet or jelly roll pan with wax paper.
In a microwaveable bowl, mix together the brown sugar, butter/margarine and corn syrup. Cook on high for 1 minute. Stir. Cook on high for another minute.
Remove the mixture from the mirowave and add in the baking soda, stirring until it dissolves.
Pour mixture over the cereal and stir to coat. Microwave for 3 minutes, stirring after every minutes.
Spread cereal mixture onto the wax paper. Refrigerate for 10 minutes.
Melt chocolate chips in the microwave. Remove mix from fridge and drizzle with the melted white chocolate. Return to fridge for 20 minutes.
Remove mix from the fridge and break into bite-size pieces. Store in an air-tight container.
These Peanut Clusters have been a Christmas tradition in my family forever. However, they are so easy to make and so popular that I’ve started making them other times of the year. Peanuts are the most traditional nut to use in these, but cashews are also really good in them. The recipe doubles very easily; in fact, you’ll likely kick yourself for making just one batch as they will disappear fast!
1 bag milk chocolate chips
1 bag butterscotch chips
1 tablespoon cooking oil
1 8-ounce canister of salted peanuts or cashews (Don’t use dry roasted nuts – the salt and natural nut oils enhance the flavor!)
Stir the chocolate and butterscotch chips with the cooking oil and melt over a double boiler. You can also melt in the microwave, stopping to stir every 30 seconds. Stir in the nuts. Using a small cookie scoop or tablespoon, drop scoops onto wax paper and allow to set before storing in an airtight container.
As much as I love to bake, when it comes to cake, I stick to the boxed versions rather than making them from scratch. I’ve yet to find a cake recipe that comes out better than Betty Crocker, plus the boxed ones are so much easier to make. However, frosting is a different story as I can’t stand the canned stuff. I’ve been making this chocolate frosting for years now, and it beats the store bought kind any day!
CREAMY COCOA FROSTING
2/3 cup margarine, softened
2/3 cup unsweetened cocoa powder
4 cups powdered sugar
3 teaspoons vanilla
4 tablespoons milk
Beat the margarine and cocoa first, then add in the powdered sugar, vanilla and milk. Beat well until creamy.
I can’t remember where I originally found this recipe for Peanut Butter Temptations cookies, but I’ve been making them for years now. There are a lot of versions out there, but this is the only one I’ve ever tried. I like them best when the cookie part is just slightly underdone, which makes them extra gooey. These disappear fast, but the recipe is easy to double.
PEANUT BUTTER TEMPTATIONS
1 stick of margarine or butter, softened
1/2 cup of creamy peanut butter
1/2 cup of sugar
1/2 cup of brown sugar
1/2 tsp vanilla
1 1/4 cups of flour
3/4 tsp baking soda
1/2 tsp salt
1 bag of Reese’s Miniature Peanut Butter Cups, wrappings removed
Preheat oven to 350 degrees.
Line mini muffin tin with paper liners or spray the tin with cooking spray. TIP: Using the liners makes it easier to remove the cookies after they’ve baked.
In a large bowl, beat the margarine, peanut butter, sugar, and brown sugar until well combined. Add egg and vanilla. Beat well.
Stir together the flour, baking soda and salt. Add to the wet mixture. Beat at low speed until just combined.
Drop batter into muffin tin slots, about a rounded tablespoons worth or roughly half full. I fill a cookie scoop with batter, drop it into my hand, and then divide it in half to get the perfect portion of dough.
Bake for 8 minutes or until lightly browned.
Remove from oven and press a peanut butter cup into the center of each cookie. Allow to cool for a bit before using a spoon or fork to gently remove each cookie from the tin. If desired, you can drizzle melted milk chocolate across the top.
This Chocolate Peanut Butter Cream Pie has become one of my favorite desserts to make! Not only is it super easy to whip up, but you just can’t beat the combination of chocolate and peanut butter!
CHOCOLATE PEANUT BUTTER CREAM PIE
1 chocolate graham cracker crust
1 8-ounce package of cream cheese, softened
1/2 cup powdered sugar
1/2 cup peanut butter
1/2 cup of milk
1 8-ounce tub of Cool Whip
1/2 cup melted chocolate chips – milk or dark, whichever you prefer
Use electric mixer to beat cream cheese until fluffy. Add powdered sugar, peanut butter and milk. Beat well until fluffy. Fold in Cool Whip. Pour mixture into pie crust. Drizzle chocolate on top. Keep refrigerated.