S'more Bars

Ingredients:

2 1/4 cups flour

1 tsp. baking soda

3/4 tsp. salt

2/3 cup butter, softened

1 cup brown sugar

1/2 cup sugar

1 tsp. vanilla

2 cups semi-sweet chocolate chips

1 1/3 cup mini marshmallows, divided

3 large sized Hershey bars, broken into pieces

2 sleeves graham crackers broken into squares + 2-3 graham crackers into bits for topping

Directions:

• pre-heat oven to 375 degrees F
• whisk together flour, baking, soda, salt in a medium bowl, set aside
  
• in a large bowl, cream together butter and sugars until light and fluffy using a mixer
• add vanilla, then eggs 
• stir flour mixture into wet ingredients until mixed through
• fold in chocolate chips and 1 cup of marshmallows
• line a 13x18 sheet pan with parchment paper, spraying the pan with non-stick cooking spray
• lay out graham crackers on a baking sheet leaving no gaps between them
• place cookie dough on graham crackers, and spread evenly
• bake for 5 minutes without disturbing

-After 5 min. of baking-

• press Hershey pieces, 1/3 cup marshmallows and 1/3 cup broken graham crackers on top
• bake 5-7 more minutes
• cool cookie bars in pan
• cut cookies into bars or squares
• store at room temperature in a sealed container

**note the first two times we made this, we accidentally baked it in a 9x13 pan, the recipe calls for a cookie sheet 

Chocolate Peanut butter Oatmeal No Bake Cookies

Ingredients:
2 cups sugar
1/2 cup milk
1 stick of butter
1/4 cup cocoa powder
3 cups oats
1 2/3 cup peanut butter
1 TBS vanilla

Directions:
Cook the sugar, butter, and cocoa powder on high in a pot. When the mixture starts to boil, set a timer for 1 minute and stir constantly. Take the pot off of the heat and add the rest of the ingredients. Line a cookie sheet with parchment paper and drop no-bake dough onto the cookie sheet. Let no-bakes set up at room temperature, then place in the fridge.

Chocolate Fudge Cookies

Ingredients:
1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 large eggs
2 teaspoons vanilla

2 cups flour
1 cup cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

2 cups chocolate chips

Directions:
In a large bowl, beat together the butter, brown sugar, and white sugar until fluffy.
Beat in the eggs and vanilla extract.
In a medium-sized bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Add to large bowl and mix.
The batter will be very thick.
Stir in the chocolate chips.
Form the dough into balls and flatten the cookies slightly.
Optional: Cover the cookie sheet and refrigerate for 1 hour, or overnight.
When ready to bake, preheat the oven to 375F degrees and bake 8-12 minutes.

Chocolate Pancakes

Chocolate Pancakes Ingredients

2 egg yolks

3 Tbs. sugar

1 ⅓ cups milk*, more if the batter is too thick

2 egg whites, whipped

3 Tbs. butter, melted

1 tsp. vanilla

1 ½ cups flour

¼ cup cocoa powder

2 ½ tsp. baking powder
½ tsp. salt

3 ½ oz milk chocolate chips

1 Tbs. butter, for cooking

Chocolate Ganache

1 cup heavy cream

8 oz milk chocolate chips

*substitute buttermilk if desired

yields approx. 6 pancakes

Directions

1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
2. Carefully fold in whipped egg whites (Note: use a spoon, not a whisk)
3. Add and mix the melted butter and the vanilla.
4. In another large bowl, mix the flour, cocoa powder, baking powder and salt.
5. Pour the dry ingredients (flour etc.) into the wet ingredients
6. Mix in the chocolate chips. Let the batter sit for 15-20 minutes.
7. Next - make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
8. Take off the heat, mix with the chocolate chips until perfectly smooth.
9. Over low to medium heat, pour ¼ cup of pancake batter on a well-oiled pan.
10. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
11. When the pancakes are ready, pour the chocolate ganache on top.
12. NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.

Notes: tripled pancake mix and doubled ganache - 2/2020 for family of 7, next time try vanilla ganache as a variation

No-Bake Chocolate Oat Bars

Ingredients:
1 cup butter (could possibly use less next time)
1/2 cup brown sugar
1 tsp. vanilla
3 cups oats
1/4 tsp. salt
1 cup milk chocolate chips
3/4 cup peanut butter

Directions:
Line an 8 by 8 inch baking dish with parchment paper, and set aside.

In a medium saucepan, combine butter, brown sugar and vanilla. Heat over low heat, until butter has melted and sugar has dissolved.

Add the oats and salt. Cook, stirring constantly for 4-5 minutes.

Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.

In a small microwave-safe bowl, combine the chocolate ships and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment until melted and fully combined.

Pour 4/5 of the chocolate mixture into the pan over the pressed oats, reserving about 1/4 cup for drizzling. Top with the remaining oats and drizzle with the remaining 1/4 cup chocolate mixture.

Refrigerate for 4 hours, or until set.

Chocolate Pizookie

Ingredients:

2 cups flour
1/4 cup cocoa powder
2 tsp. baking soda
1/4 tsp. salt

1 1/4 cup sugar
1 cup butter (2 sticks) softened
2 eggs
1/4 cup corn syrup
1/2 cup semi-sweet chocolate chips, melted and slightly cooled
1 tsp. vanilla

8 ounces milk chocolate chips (3/4 a bag)

Directions:
Preheat oven to 350

In a small bowl combine flour, cocoa powder, baking soda, and salt, set aside

With an electric mixer, mix sugar and butter until light. Add eggs and mix until light and fluffy. Mix in corn syrup, melted semi-sweet chocolate and vanilla.

Blend in flour mixture on low speed until just combined.

Stir in milk chocolate chips.

Spray two 8-inch rounds, spread the dough into the rounds.

Bake for 16 - 20 min. Cool 2-3 min. Top with vanilla ice cream. Enjoy!

Banana Chocolate Chip Blondie Bars

Ingredients:
2 sticks (1 cup) butter - melted
2 cup light brown sugar
2 Tbs. vanilla
2 eggs
2 cups flour
1 cup mashed banana
1 cup chocolate chips

Directions:
Mix all ingredients together. Pour in a 9 x 13 pan. Bake 30-35 min. at 350 degrees.

Chocolate Peanut Butter Protein Bites

Ingredients:

½ cup creamy peanut butter

½ cup semi-sweet chocolate chips

1 cup old fashioned oats

½ cup ground flax seeds

1 tablespoons unsweetened cocoa powder

1/2 cup chocolate protein powder

2-3 tablespoons applesauce

Directions:

Place all ingredients in a bowl, stir until combined. If mixture is too dry, add more applesauce (or water). Roll into balls. Makes approx. 15 one inch balls.

Frozen Hot Chocolate Vitamix

Ingredients:
4 packets hot chocolate
2 1/2 cups of milk
1/2 cup heavy whipping cream**
4 cups ice cubes
flavoring* (1/4 cup Torani salted caramel  syrup was yummy)

Directions:
Put all ingredients in your blender. Enjoy

Serves 4

*Other flavor ideas: candy canes, peanut butter, banana, raspberries
**could sub whipping cream for milk (just wouldn't be as creamy)

Chocolate, Peanut butter, Banana Protein Shake

Ingredients:

1 cup milk 

1/2 cup plain nonfat Greek yogurt

1 scoop chocolate protein powder

1 Tbs. ground flax seed 

2 Tbs. peanut butter

1 frozen banana

1 cup fresh spinach

6 ice cubes

Directions:

Place all ingredients in a blender and blend until smooth. Serves 2. 

Chocolate Peanut butter Oatmeal Cookies

Ingredients

½ cup butter, softened

½ cup shortening

1 cup peanut butter

1 cup brown sugar

½ cup granulated sugar

2 eggs

1 tsp salt

½ Tbs. vanilla

1/4 cup cocoa powder

1 cup all purpose flour

2 ½ cups old fashioned oats

1 tsp baking soda

2 cups semi-sweet chocolate chips

Directions

Beat together butter, shortening and peanut butter. Add the brown sugar and granulated sugar, beat until creamy.

Add the eggs, one at a time and mixing in between each addition.

Add the salt and the vanilla. Mix well.

Mix in the cocoa powder, flour, oats, and baking soda until dough forms, but don't over mix.

Add the chocolate chips and mix.

Scoop onto a cookie sheet. Bake at 350 degrees for 9 minutes, until edges are set. 

Chocolate Bundt Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 large (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips (12 oz. bag)

Directions

1. Preheat oven to 350 degrees F
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 45 to 55 minutes (gas oven 45 min.), or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Alternative Topping

Peanut Butter Frosting

1/2 cup butter (softened)

1 cup peanut butter

1 cup powdered sugar

milk if needed

Mix all ingredients together in a mixer or with beaters adding a little milk to desired consistancy.

*When using a yellow cake mix, cook time is less than chocolate cake (our gas oven takes approx. 38 min. to cook)

Chocolate Chip Cookie Sandwich

Directions: sandwich vanilla ice cream between two delicious chocolate chip cookies.

Dirt Cake

Ingredients:
1 package Oreos
1 8 oz. package cream cheese, softened
4 Tbs. butter, softened 
1 cup pwd. sugar
2 packages (3.4 oz each) instant vanilla pudding mix
3 ½ cups milk
1 carton (12 ounces) frozen whipped topping, thawed


candy gummy worms


Directions:
In a food processor or blender, crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. Alternate layers of crumbs and pudding, ending with crumbs. Chill several hours or overnight. Decorate with gummy worms. Yield: 12 servings

Scotcheroos

Ingredients:

1 cup Karo Light Corn Syrup

1 cup sugar

1 cup creamy peanut butter

6 cups crispy rice cereal

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Directions:

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Pour into greased 13x9-inch pan and pat into place.

Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.

Cool at least 45 minutes, or until firm. Cut into bars.

Ice cream with Peanut Butter and Oreos

Ingredients:
vanilla ice cream
peanut butter
Oreos
chocolate sauce (optional)

Directions:
Add peanut butter and Oreos to vanilla ice cream. Stir thoroughly while crunching Oreos into bite size pieces. Enjoy!

Chocolate Freakin’ Cookies

Ingredients:

1/2 cup butter

½ cup shortening

1 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 cup unsweetened cocoa powder

2 cups flour

2 teaspoons baking soda

2 cups white chocolate chips, milk chocolate chips or Reece’s peanut butter cups (crushed)

Directions:

Preheat oven to 350 degrees

In a large bowl, cream together the butter, shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. 

Milky Way Frosting

Ingredients:

4 (2.05 ounce) Milky Way Candy Bars

1/4 cup butter

1 tablespoon milk

2 teaspoons vanilla extract

1 1/4 cups powdered sugar

Directions:

Place candy bars, butter, milk and vanilla in a microwave safe bowl and microwave on High for 30 seconds; stir. Heat for an additional 10 seconds, remove the bowl from the microwave and stir again. Add powdered sugar and stir until smooth and creamy. 

Chocolate Oreo Truffles

Ingredients:

1 package Oreo cookies (approx 40 cookies)
1 package (8 oz.) cream cheese, softened
1 package semi-sweet chocolate chips or milk chocolate (we use semi-sweet chocolate)
3-4 Tbsp. vegetable oil

Directions:

Crush the Oreos to fine crumbs (could reserve some to sprinkle on top)

Add softened cream cheese and mix really well (hands work great)

Roll cream cheese and Oreo mixture into ½ inch balls and place on wax paper-covered baking sheet. Put in freezer for about 20-30 minutes, so they get hard.

Melt chocolate chips and vegetable oil in the microwave, stirring frequently so it doesn’t burn.  

Roll the balls in the chocolate so covered completely. Lift using a fork and tap lightly to allow excess chocolate to drip off (if the chocolate gets hard, reheat).
Place in freezer until firm. Store leftover truffles (if there are any), covered, in freezer. 

Makes about 3 dozen - or 1 baking sheet full

**alternatives include: mint Oreos, peanut butter Oreos, vanilla Oreos, etc. (would not recommend double stuffed Oreos as it throws off the ratio of cookie to frosting)