Brownie cupcakes with peanut butter Oreo centers!

Brownie cupcakes with peanut butter Oreo centers!

Ingredients:
Oreos
Peanut Butter
Box of Brownie Mix
 

-Preheat oven to 350 degrees Fahrenheit
-Take two oreos and stack them with peanut butter (A layer in the middle and on top).
-Place the stack in a cupcake liner.
-Place liners in a muffin tin.
-Make brownie mix according to box
-Pour brownie mix over cookie stack
-Bake for 20 minutes or until cooked
-Pull out of the oven and let cool
-Enjoy!

copied from facebook

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Homemade Snickers Bars Recipe

Homemade Snickers Bars Recipe

Ingredients:

• 24 oz of chocolate for coating
• 2 oz butter
• 1/4 cup condensed milk
• 7 oz Marshmallow Creme (marshmallow fluff)
• 14 oz caramel candy
• 1/3 cup peanut butter
• 14 oz of whole peanuts
• 10 oz chocolate for background
• 1 tablespoon of water and 4 tablespoons more

Preparation:

1. Prepare a plate size 9 x 13 inches. covered with foil.
2. Dissolve the chocolate (10 oz) in a water bath and poured onto the mold surface and also extended.
3. Then put in the fridge for a few minutes.
4. Then melt marshmallows with a tablespoon of water in a water bath.
5. When the marshmallow is melted add the butter. Allow time for the butter to melt and pour condensed milk. Cook the mixture until a thick paste without lumps simmer 4 minutes.
6.  Remove from heat and add peanut butter.
7. Pour the mixture over the chocolate and put back in the refrigerator.
8. Heat the caramel in the microwave or a double boiler with a few tablespoons of water (about 4).
9. Then add peanuts and mix.
10. Pour mixture over marshmallow layer and spread well.
11. Cool a few minutes and then cut into equal rectangles.
12. Dipped in melted chocolate…let drain on rack.
13. And voila Snickers are ready to be enjoyed…
14. It can be stored in a closed vessel for more than a week.

Click for recipe and photos.

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Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars

Ingredients

For the cookie dough filling
• 1 stick (1/2 cup) unsalted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 14-ounce can sweetened condensed milk
• 2 cups mini chocolate chips


For the Ganache
1 cup semi-sweet chocolate chips
¼ cup heavy cream

Optional (Original) Topping:
1 c. creamy peanut butter
2/3 c. milk chocolate chips

 

Instructions

1. Start by lining a 9x9-inch or 8x8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
2. In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. Add vanilla and mix until well combined.
3. With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. Fold in the mini chocolate chips by hand until evenly blended.
4. Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)
5. Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
6. The next day, prepare the ganache at least a few hours before serving. In microwave safe bowl, combine the chocolate chips and cream. Heat on high for one minute and stir the chocolate chips and cream together. Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream. [For optional topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.]
7. Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars. Chill the bars for a least one hour or until the ganache is set.
8. When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.

Click for recipe and photos.

 Original recipe and photos.

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Ooey-Gooey Pull-Apart Sticky Buns

Ingredients

• 2 cans Pillsbury Grand biscuits
• 1 cup sugar
• 1 cups soft margarine, or 2 sticks butter
• 1/2 cup cinnamon or to taste
• 1/2 cup light corn syrup

Directions

1.  Preheat oven to 350 degrees. Grease bottom and sides of a fluted tube (Bundt) pan and set aside.
2.  Chop the nuts, if you did not buy them already chopped.
3.  Mix your sugar and cinnamon in a bowl and whisk together until mixed.
4.  Pour 1/2 of sugar cinnamon mixture into the bottom of the tube pan.
5.  Sprinkle nuts on top of sugar and cinnamon mixture in the bottom of pan (Optional). Place biscuits in the pan, overlapping each biscuit.
6.  Place the butter and corn syrup in a microwave safe bowl and heat until melted. Stir.
7.  Pour butter syrup mixture over top of the biscuits. Sprinkle the rest of the sugar cinnamon mixture over the top of the biscuits.
8. Place in 350 degree oven and bake for 30 minutes or until golden brown.

As soon as you take the buns out of the oven, place a plate over the top of the pan and quickly turn the whole thing over onto the plate. Make sure you are careful and not touch the pan or get any of the sugar mixture on you. It can take the hide off.

Now enjoy your hot, delicious ooey-gooey pull-apart sticky buns.

 

Find photos and full directions here.

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3 Ingredient Oatmeal Cookies

3 (three) Ingredient Oatmeal Cookies

 

 

ingredients:

• 2 ripe bananas (mashed)
• 1 cup quick-cooking oats (uncooked)
• 1/4 cup raisins, coconut, chopped nuts or chocolate chips

directions:

• Heat oven to 350*
• In a bowl, combine mashed bananas, oats & your add-in  ingredient.
• Spoon tablespoons of mixture onto cookie sheet.
• Bake 15 minutes or until edges are brown.

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