No Bake Cookies

I love no bake cookies! I don't make them very often because I have no self control and will eat the entire batch within a day. 😃
My favorite thing about this recipe is that it is peanut butter free. We don't have allergies in our household, but I just personally prefer my no bake cookies made without peanut butter! 



INGREDIENTS:
1/4 cup butter
1/2 cup milk
2 cups white sugar
5 Tablespoovs unsweetened cocoa
Splash of Vanilla
3 cups quick cooking oats
1/2 cup coconut 

DIRECTIONS:
Mix the butter, milk, sugar, and cocoa in a large saucepan and bring to a boil. Boil for 2 minutes.

Remove from heat. Add a splash of vanilla. Mix in the oats and coconut. Drop by spoonfuls onto wax or parchment paper. Let cool. Enjoy! 

Snickers Caramel Apple Salad

Yes, it is as delicious as it sounds...unless you think it sounds gross, haha. In that case, it is delicious and you need to try it!

INGREDIENTS:

6 apples, chopped into bite sized pieces (red, green, or a combo of both)

6 regular size Snickers candy bars, chopped into bite sized pieces

12oz container of Cool Whip

5.1 oz box of Instant Vanilla Pudding

Caramel ice cream topping for garnishing

Milk, if desired, to help thin the pudding mix (1/4 cup or so)

DIRECTIONS:

In a large bowl, combine the dry pudding mix and the cool whip (if desired, add milk to the dry mix first, then combine with the cool whip).

Add in the chopped snickers and apples. Mix well. It takes a little bit to get everything covered, but it is so worth it!

Top with the Caramel and enjoy!

NOTES:

This makes a large batch, so if you are making it for only a few people, try cutting the recipe in half. Mine got a little watery by the next day....still edible but didn't look as appealing.

Chocolate Chip Cookie and Double Stuf Oreo Brownies with Caramel

Best and worst brownies ever! Best because...well...I mean, look at it. Chocolate chip cookies topped with double stuf oreos topped with dulce de leche topped with brownies. Worst because you can't stop eating it even when you have had enough! Lucky for me, Matt is taking most of it into work.

Also, it isn't technically caramel in them, it is dulce de leche (which is sweetened condensed milk heated up). But it was already a long name, so I am just claiming its caramel :)

INGREDIENTS:
1 cup unsalted butter, room temperature
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 Tablespoon vanilla extract
2.5 cups flour
1 teaspoon baking soda
1 teaspoon salt
11.5 oz bag chocolate chips
1 package double stuff oreos
dulce de leche (optional)
1 box brownie mix PLUS ingredients for brownies

DIRECTIONS:
Cream the butter and sugar. Add eggs and vanilla and mix well. Add flour, baking soda, and salt and mix. Fold in chocolate chips.
Spread cookie dough into lightly greased 9x13 pan (or use parchment paper if you have it. I didn't.) Top with single layer of oreos.

Pour dulce de leche on top of oreos.

Prepare brownie mix as directed on box. Pour on top and spread evenly.

Bake @350F for 40-50 minutes (previous comments claim 30 minutes was enough, many people say closer to 1 hour are needed, including me. It all depends on your oven). For my cookie dough to be cooked, my brownie edges got harder than I liked, but I just cut them away and there was still more than enough. Enjoy!

recipe from HERE

Butterfinger Bars

These are delicious! Not quite as flaky as a Butterfinger, but still a very similar texture. Have somebody to share them with though, as they are very addictive!

INGREDIENTS
1 lb candy corn
16 oz creamy peanut butter
dark chocolate for dipping (I used a 7oz container of Baker's Dipping Chocolate)

DIRECTIONS:
Line an 8x8 pan with waxed paper.
Put the candy corn in a large, microwave safe bowl. Melt in 30 second intervals, stirring after each, until it is smooth. Stir in the peanut butter until well blended. It will get very thick.
Quickly pour the mixture into the pan and smooth out. The candy corn will start to harden so be quick! Let it cool completely.

Once cool, cut into desired size bars.
Melt chocolate according to package directions. Dip each piece into the chocolate and let dry on waxed paper.

NOTES:
The place I got the recipe from, HERE, said to dip, but I found it easier to "frost" and then leaving the bottom chocolate-free. Baker's chocolate is usually good for dipping, but it didn't work so much in this case. It was my first time using dark chocolate though, maybe there is a difference? I dunno. In any case, get some chocolate on the bars however works best for you :)

Reese's Stuffed Oreos.

Double stuffed oreos, with a reese's peanut butter cup in the middle, dipped in chocolate. Seriously, whats not to love?! Super easy and quick! The only hard part (and the longest!) is waiting for the chocolate to set so you can eat them.

INGREDIENTS:
Double stufed oreos (as many as you want, you need 2 for each 1 you make)
Reese's Peanut butter cups (regular sized)
Bakers melting chocolate

DIRECTIONS:
Pull apart the oreos so you have one side with the frosting, one side empty.  Unwrap some Reese's.
Place a Reese's on top of a frosted oreo, and top with another frosted oreo. Press down to stick it all together.

Dip in melted chocolate. Sprinkle with crumbs of the empty-sided oreo.

Let the chocolate harden and ENJOY!

recipe from HERE

Reese's Bars

I suppose they aren't technically "Reese's bars" since they don't use any Reese's in them. But, they taste SO close to being a Reese's that its the best name for them!!

Simple (5 ingredients), quick (no baking, just melting some stuff), and delicious (tastes like a Reese's, duh!). What more could you want?!

INGREDIENTS:
1 cup butter, melted
8 graham crackers, crushed to crumbs
2 cups powdered sugar
1 cup  plus 4 Tablespoons peanut butter
1.5 cups semi-sweet chocolate chips

DIRECTIONS:
Mix melted butter, graham cracker crumbs, sugar, and 1 cup peanut butter together until well blended. Spread evenly into ungreased 9x13 pan.
Over low heat (or in microwave), melt chocolate chips and 4 Tablespoons peanut butter together, mixing til smooth. Spread evenly over graham cracker mixture. 
Chill in fridge for at least 1 hour before cutting. The last time I made them it took a couple of hours before the bottom was firm. Its worth the wait though! Enjoy!

recipe from HERE