NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies - adapted

This past Sunday(every Sunday) we were craving chocolate cookies!!  I was out of shortening and coconut oil, so I couldn't make our regular favorites....here and here.  SO....we made these. 

They were YUMMY!!  Sorry I didn't get any better pictures!  It was late, the lighting was bad.....and my boys were eating these so fast I almost didn't get any pictures :)

Haha....SO I was getting ready to post this recipe....when I looked at the original recipe, I realized that I only used 1/2 cup of butter.  Totally just left the other half cup(2nd cube) of butter out.  We loved them without the extra butter.  SO this is the modified recipe.  If you want to make the original, just add another 1/2 cup of butter.

 NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies - adapted

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts (optional)

Directions:  Preheat oven to 375° F.  Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8-10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

**I baked my first batch for 9 minutes and then the rest for only 8 minutes.
**Also, I never use a full 2 cups of chocolate chips....probably more like 1 3/4 cups.

 

Chocolate Coconut Bars

I found this recipe in a Lion House cookbook that my Mom gave me awhile ago.  I love coconut SO much!!  These bars are simple and delicious!! 

 

Chocolate Coconut Bars

Ingredients:

2 cups crushed graham crackers

1/2 cup margarine, melted...I used butter

4 Tablespoons sugar

2 cups flaked coconut.....I used sweetened, but I'm sure they would still be great with unsweetened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) package semisweet chocolate chips

 

Directions:  Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

 

Mix graham crackers, margarine or butter, and sugar together and press into prepared baking pan.  Bake for 7 minutes.  Sprinkle the coconut on top of the crust and then pour the condensed milk over the coconut.  Bake for 15 minutes.  Remove from the oven and sprinkle chocolate chips on top.  When the chips are soft, spread evenly over the coconut.  Allow the chocolate to set up and cut into pieces.  It can be refrigerated to help the chocolate set up.

S'mores Stuffed Chocolate Chip Cookies

Have you seen the S'mores Stuffed Chocolate Chip Cookies around the Internet?  I first saw them here on the Picky Palate a couple of years ago.  I planned to try them then, but forgot about them.

 

I saw them again the other day...so the boys and I decided to try them out yesterday.  I used my own favorite cookie dough recipe and then put them together the way that Jenny did.

It made 6 huge cookies...seriously at least 2-4 servings per cookie...depending on if you are feeding boys or mom ;)  They are rich and you definitely need some milk ready for these, but the boys LOVED them!! 

I only had a couple that looked pretty, where the filling was not coming out...but they were all still yummy!  A few looked like the one above, but most looked like the one below :)  Actually I kind like the look of the one below.

S'mores Stuffed Chocolate Chip Cookies

Ingredients:

1/2 cup shortening, I use Crisco

1 cup sugar

1/2 cup brown sugar

1 teaspoon vanilla

2 eggs

1 teaspoon baking soda

1 1/2 teaspoon salt

1 1/2 cup flour

1/2 cup instant oatmeal...to make them healthy ;)  I'm joking, I know that no amount of oatmeal could make these healthy.  I actually just like the texture the small amount of oatmeal adds.

~1 cup of semi-sweet chocolate chips

2 Hershey Chocolate Bars, broken into rows of 3 bars

 6 large marshmallows, cut in half

2 graham crackers divided into 4 sections each

Directions:  Pre-heat oven to 350.  Mix shortening and both sugars until mixed together.  Beat in eggs.  Add vanilla, baking soda, and salt.  Mix until well combined, but not too long.  Add flour, oatmeal and chocolate chips.  Mix until combined.  

Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves.  Close with another graham cracker.  Top s’more with a large scoop of cookie dough.  Place in hands and place another large scoop on bottom then front and back sides as needed.  Form dough around s’mores.  This part will be mess :)  Place large cookies onto baking sheet and bake for 13-14 minutes or until edges are golden and centers are cooked through.  Let cool for 10 minutes before transferring to cooling rack or serving plate.

Peanut Butter Blossoms

Mmmm....chocolate and peanut butter....I have nothing else to say, except....DELICIOUS!!

 Seriously Delicious!!

Peanut Butter Blossoms

recipe from my bag of Hershey Kisses :)

Ingredients:

• 48 Hershey's Kisses
• 1/2 cup shortening
• 3/4 cup creamy peanut butter
• 1/3 cup sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar

Directions:  Pre-heat oven to 375°F.  Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl until well blended.  Add 1/3 cup sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Immediately press a chocolate into center of each

cookie; cookie will crack around edges . Remove from cookie sheet to wire rack.  Cool completely.

Makes about 48 cookies.

Or....if it is around Valentine's Day and you can get Reece's Peanut Butter Hearts, substitute the kisses for hearts.  Just be sure to let your cookie cool for ~10 minutes before you add the heart...or it will melt.

A favorite snack

Our new favorite snack....chopped strawberries, Nutella and whipping cream....in a bowl...with a spoon :)

Mmmmm....delish!

O'Henry Bars

Quick post...just wanted to share this recipe today.  We loved these at my house!!  Chocolate, peanut butter, oats...what's not to love?  You like that big 'glob' of chocolate/peanut butter on the bar below?  I had a little left on the spoon after I 'smeared' the topping around...I scraped it off and that's where it landed.  Best bite of the batch :)

O'Henry Bars

Ingredients:

 2/3 cup butter

1 cup brown sugar

1/2 cup corn syrup

3 t. vanilla

4 cups quick oats

Topping:

1 cup chocolate chips(I used semi-sweet)

2/3 cup peanut butter

Directions:  Cream together butter and brown sugar.  Add corn syrup and vanilla.  Add oats and mix well.  Press mixture into a greased 9x13" pan.  I also lined the bottom of the pan with wax paper to make it easier to get the bars out when they were finished.  Bake at 350 for 12-14 minutes.  Remove from oven and allow to cool.  Melt together chocolate chips and peanut butter.  Spread on cooled bars.  Refrigerate to allow the peanut butter, chocolate chip mixture to harden.  Cut into bars.

Six-Layer Brownie Bars

Mmmm...I LOVE brownies!!  I got this recipe from Betty Crocker.  I had to modify the recipe because I didn't have a box of Betty Crocker® Original Supreme Premium brownie mix.  I had a Pillsbury Chocolate Fudge Family size box of brownie mix.  So....I'll post the original recipe below and then note the changes I made below that :)

Six-Layer Brownie Bars Recipe

Ingredients:

 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

1/3 cup butter or margarine, melted

1 egg

2/3 cup coconut

2/3 cup toffee bits

2/3 cup semisweet chocolate chips

2/3 cup chopped pecans

3/4 cup plus 2 tablespoons sweetened condensed milk (not evaporated), from 14 oz can* 

Directions: Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil(I used Parchment paper) on bottom only of pan.) 

In large bowl, stir brownie mix, pouch of chocolate syrup, butter and egg until well blended. Press into pan. Bake 14 minutes (16 minutes for dark pan). 

Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides. Bake 35 to 39 minutes longer or until center is set, (37 to 41 minutes for dark pan or until and center is light golden brown). Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. 

NOTES:   I used a Pillsbury chocolate fudge family size brownie mix (19.5 oz).  Because it doesn't come with a 'pouch of chocolate syrup', I added a 1/4 cup of hot fudge sauce that I had in the fridge.  I also covered the brownie bars for the first 15 minutes of the '2nd' baking time.  I didn't want the top to brown too much.

 

Reese's Peanut Butter Cup Fudge

 So...basically this is just the recipe for simple 3-ingredient fudge made with a layer of milk chocolate fudge and then a layer of peanut butter fudge with miniature Reece's Peanut Butter cups pressed into the fudge.

Simple, rich, and delicious.

Reece's Peanut Butter Cup Fudge

Ingredients:

1 12 oz bag milk chocolate chips

1 10 oz bag peanut butter chips

2 cans sweetened condensed milk

6 Tablespoons butter(divided)

Reece's Peanut Butter Cups(I think I used 20-30...can't remember now)

Directions:   

1st layer:  Combine milk chocolate chips, 1 can sweetened condensed milk and 4 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Line a greased 8 x 11.5 inch baking dish with plastic wrap.  Pour fudge into baking dish.  Cool until room temp, place in the refrigerator while you make make the peanut butter fudge. 

2nd layer:  Combine peanut butter chips, 1 can sweetened condensed milk and 2 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth.  Pour onto the milk chocolate fudge layer and press Reece's Peanut Butter Cups into the fudge.  I left a small space between them for a 'cutting line'.  Let cool until room temperature.  Refrigerate overnight or until set.  Remove from refrigerator and cut into squares(1 peanut butter cup per square) and serve.  Keep refrigerated or they will get too soft.  The milk chocolate doesn't set up as solid as semi-sweet chocolate.

**to remove from baking dish, lift the plastic wrap from the sides and it should come right out.

Simple 3-ingredient fudge

Mmmm...I LOVE fudge!! 

 

My sister told me about this simple fudge last year.  I can't believe I never posted about it.  It is SO simple and only 3 ingredients.

Simple 3-ingredient Fudge

Ingredients:

1 package chocolate chips (I used semi-sweet, but any would work)

1 can sweetened condensed milk

4 Tablespoons butter

Directions:  Combine all ingredients in a double boiler or metal bowl over simmering water, stir until melted and smooth.  Depending on how thick you want your fudge will depend on the size of pan you use....I used a 9x9 inch baking dish and put some in a small dish I got from a craft store a few years ago for a dollar.  Spray cooking spray in your baking dish(will help keep the plastic wrap from slipping when you pour the fudge in), line baking dish bottom and sides with plastic wrap.  Pour the chocolate mixture into the baking dish.  Let sit for 2-3 hours to cool.  I let mine cool to room temperature and then put it in the refrigerator for an hour to set up.  When cool and set, lift from dish with the plastic wrap and cut.  

Applesauce Banana Bread

This banana bread uses applesauce in place of the oil or shortening.  I used some applesauce that I bottled with very little sugar a couple of years ago.  You might need to adjust your sugar if you use sugar free applesauce..

Applesauce Banana Bread

Ingredients:

1/2 cup applesauce

1/2 cup sugar

2 eggs

1/2 cup buttermilk (1 T vinegar, fill to 1/2 cup with milk)

3 lg. mashed bananas

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

1 cup semi-sweet chocolate chips(optional)

Directions:  Beat together applesauce, sugar and eggs.  Add buttermilk and mashed bananas.  Add flour, baking soda, and salt.  Beat with a spoon, add vanilla and chocolate chips.  Bake at 375 degrees for 1 hour in greased loaf pan.  Or...if you use 4 mini loaf pans, I cook mine for 25 minutes.

Chewy M&M Cookies

I asked my son what he wanted to take as a treat for his class to celebrate his birthday.....he requested M&M cookies.  I used found this recipe over at the Six Sisters' Stuff Blog.  They were really good.  I added mini chocolate chips for a little extra chocolate :)

Chewy M&M Cookies

Ingredients:

1 cup packed brown sugar

1/2 cup white sugar

1 cup butter(2 sticks), softened to room temperature

2 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups M&M's

1/2 cup mini chocolate chips(optional)

Directions:  Preheat oven to 350 degrees.  In a large bowl, mix sugar, eggs, butter, and vanilla thoroughly.  Add flour, salt, and baking soda to creamed mixture.  Blend well.  Add 3/4 cup of M&M candies and mini chocolate chips.  Drop dough by teaspoonful onto ungreased cookie sheet.  Slightly push a few candies on top of each dough ball with remaining candies.   Bake at 350 degrees for 9 to 11 minutes, or until slightly golden.

Samoa Popcorn

This recipe comes from the blog Cookies and Cups.  I originally saw it on my cousin Tracey's Blog.  I LOVE caramel popcorn....add in some toasted coconut, chocolate and Girl Scout Samoa cookies and it is even better!!  I had to substitute Keebler's Coconut Dream cookies for the Samoa's....since they are not available right now.  I think the Coconut Dream cookies are very similar to the Girl Scout Samoa cookies.

I packaged mine up in some Chinese take-out boxes and tied up with some thick rickrack to share with some friends. 

 Samoa Popcorn

Ingredients:

2 bags of Light microwave popcorn popped with the unpopped kernels removed.

2 c. light brown sugar

1/2 cup light corn syrup

12 tablespoon butter, cubed

4 Tablespoons water

1 teaspoon baking soda

2 teaspoons vanilla

2 cups sweetened coconut flakes

4 oz semi-sweet chocolate

1 package Samoa Cookies or Keebler Coconut Dreams (optional)

Directions:  After your popcorn is popped according to the package instructions set it aside in a large bowl.  

Put coconut in cold skillet and heat to medium low.  It will take 10-15 minutes or so for it to toast up, but watch it carefully because once it starts to brown it will go fast.  Once it is a light golden color remove from heat and set aside. 

While the coconut is toasting, chop your cookies(if using) into small bite-sized pieces.  Set aside....make sure that you stay close to your coconut...so you can keep an eye on it and stir it occasionally.

On your counter or a nearby table line a few sheets of wax paper so you can spread you popcorn onto it when mixing the caramel.  You don’t have to do this, but it makes it easier.

Preheat your oven to 200°

To make the caramel combine the butter, brown sugar, water and corn syrup in a medium saucepan.  Whisk ingredients to together and bring to a boil.  Boil without stirring for approx 5 minutes until candy thermometer reads 250°.  If you don’t have a candy thermometer, 5 minutes is just about the right amount of time, don’t worry too much.  Remove from heat and immediately whisk in your baking soda and vanilla.  When you add the baking soda, the caramel will foam up a bit.  

Pour your caramel over your popcorn and stir until it’s all coated.

Now pour you popcorn on you waxed paper and sprinkle your toasted coconut on top of popcorn evenly.  Leave your wax paper out, you will need it again! 

In a large roasting pan or baking sheet bake your popcorn in oven for 45 minutes, stirring every 15 minutes.

Now spread you popcorn back onto the wax paper and sprinkle your chopped cookies evenly on top.  Melt your semi-sweet chocolate in microwave on 50% power in 30 second intervals until melted, stirring each time. 

Drizzle your melted chocolate on top of cookies and popcorn.  Let the chocolate set and break apart.  Store in an airtight container for 3-4 days.

Chocolate Chocolate (or Peanut Butter) Chip Cookies

A good friend of mine gave me this recipe quite awhile ago.  I have made them quite a few times and was surprised to find that I had never posted the recipe.  The recipe calls for semi-sweet choc. chips.  While I was at the store the other day, they had Reece's Peanut Butter chips on sale....so I got them to try with this recipe. 

I bought extra cake mixes when I made Homemade Oreo's a few weeks back, so I was sure I had Devil's Food cake mixes.  haha...when I went to the get the cake mix, I realized that I had accidentally bought German Chocolate cake mixes....oops...I didn't want to go to the grocery store, so I just used the German Chocolate and it was still Delicious!!

These cookies are super YUMMY and EASY!!  You could make these with any type of 'chips', but I would definitely recommend trying peanut butter :)

Chocolate Chocolate (or Peanut Butter) Chip Cookies

Ingredients:

1 pkg. Devils Food cake

1/3 cup water

4 Tablespoons melted butter

1 egg

1 1/4 cup semi-sweet choc. chips (or peanut butter, or whatever you like)

Directions:  Mix all ingredients together.  Bake for 8-10 minutes @ 350 degrees.

S'mores Bars

It has been SO long since I have posted anything.  3 1/2 weeks ago, I was getting ready to post this recipe....but, my computer crashed!!  It is being worked on STILL.  Hopefully I will get it back soon.  Luckily, I still had these pictures on my camera.  I tried using our OLD(11 years) laptop, but it didn't take too friendly to blogger....SO I am borrowing my husbands computer.

 

 

 

ANYWAYS...I think that this is my new favorite dessert!!  These are good warm... and I think they are even better the next day.  I probably ate half of these...I just kept a fork in the pan after the first day, that way I could grab a quick bite everytime I walked by. 

 

I found this recipe here at The Hungry Runner Girl(my favorite running blog). 





S'mores Bars

 

Ingredients:1 1/2 cups Graham Crackers (1 sleeve), crushed
1/3 cup butter, melted
1/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cup mini marshmallows (according to Janae...the more marshmallow...the better!)
3/4 bag chocolate chips (I used semi-sweet because the hershey bars are milk chocolate)
3 Hershey Bars

Directions:  Preheat oven to 350 degrees.  Mix together the graham cracker crumbs, melted butter and 1/4 sugar.  Press into hte bottom of a 9x13 in baking dish.  Bake for 7 minutes.  Allow to cool slightly.

Cream butter, shortening, sugar and brown sugar together.  Blend in eggs and vanill.  Stir in flour, salt and baking soda.  By hand mix in the chocolate chips and marshmallows.

Spread over the graham cracker crust.  Bake for 10 minutes.  Top with broken pieces of Hershey Bars.  Return to oven and bake for 15 more minutes.  Remove and allow to cool before cutting.  Enjoy!!

chocolate fruit dip

Have you heard of chocolate cream cheese?

I bought some strawberries at the store yesterday(and today and the day before yesterday...etc) and the cashier told me that I should try them with chocolate cream cheese and cool whip. I didn't even know there was such a thing as chocolate cream cheese, but of course I ran back and got it and the cool whip. We LOVE strawberries...we love them plain, with this dip and this dip and like this....but.... I think we have a new favorite around here!!

Chocolate Fruit Dip

Ingredients:

1 8 oz tub Cool Whip

1 8 oz tub Philadelphia Indulgence (chocolate cream cheese - I used the Dark Chocolate)

Directions:  Beat ingredients together until smooth.

Thanks Maria!!  :)

Homemade Granola Bars

I LOVE granola bars, my kids LOVE granola bars and we all LOVE sweetened condensed milk :)...when I saw this recipe I knew I had to try it and I am glad I did!!  I really love the taste of these and the fact that MOST of the ingredients are healthy...AND  they were very easy to make.  I have been storing these in the refrigerator.  I was afraid that they would be hard, when I took them out to eat, but they are not at all.

A little tip...if you are buying flax seeds and/or wheat germ at your grocery store, look for it in the bulk bin area.  It will be much cheaper there.  Also I found my sliced almonds much cheaper in bags in the produce isle than the nut isle...go figure:)

Homemade Granola Bars

slightly adapted from allrecipes.com

Ingredients:

3 cups quick-cooking oats

1 (14 ounce) can sweetened condensed milk

2 tablespoons butter, melted

1 cup flaked coconut(I used sweetened)

1 cup sliced almonds

1 cup miniature semisweet chocolate chips

1/4 cup flax seed

1/4 cup wheat germ

Directions:   Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.  In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips, flax seed and wheat germ) with your hands until well blended. Press flat into the prepared pan.  Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them(I took mine out at 20 minutes so they would be nice and chewy, not crunchy). Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.      

The original recipe called for sweetened dried cranberries instead of the flax seed and wheat germ.  I love dried cranberries in my salad, but I am not a big fan of fruit in my granola bars...

How about you?  Do you like dried fruit in your granola bars?           

Mint and Chocolate Rice Krispie Treats

I LOVE mint and I LOVE chocolate...and I LOVE rice krispie treats....so I thought, why not combine them.  mmm... 

...also...what a GREAT treat for St. Patrick's Day...

Mint and Chocolate Rice Krispie Treats

Ingredients:

6 cups Rice Krispie Cereal

3 T butter

1 package (10.5 oz) mini marshmallows

dash of salt

1/2 t. mint extract

10-12 drops green food coloring

1 cup Andes Crème De Menthe Baking Chips (I couldn't find any at my local grocery store, so I used the Andes mints and chopped them in thirds)

1 cup chocolate chips (I used semi-sweet)

Directions:  Melt butter in a large sauce pan on med-low heat.  Add marshmallows and stir until melted.  Add a dash of salt, mint extract and food coloring and stir well.  Stir in cereal until well mixed.  Press half of the mixture into the bottom of a 9x9 inch pan lined with wax paper.  Layer the mint baking chips and chocolate chips onto the cereal mixture and press into the bottom layer.  Add the rest of the cereal mixture and press down into the pan firmly.  Let set for 15-20 minutes.  Remove from pan, cut and serve.

Peanut Butter Balls

I found this recipe over at Joy of Baking.com.  I have had these before and we all loved them, so I went searching for a recipe.  MMMmmm...chocolate and peanut butter.

Peanut Butter Balls

Ingredients:

2 cups  creamy peanut butter

1/4 cup unsalted butter, room temperature

1/4 teaspoon salt (optional)
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups confectioners (powdered or icing) sugar

Chocolate Coating:
9 ounces semi sweet chocolate, coarsely chopped
1 tablespoon shortening

Directions:
Line two baking sheets with parchment or wax paper. 

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (I find this makes it easier to dip them in the melted chocolate).

Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. They can also be frozen. To serve: place in small fluted candy cups.

Makes about 60 pieces, depending on size. Preparation time 30 minutes.

Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar

These brownies are SO good!  I found this recipe at Kevin & Amanda's blog.  These are very good and rich.  I would recommend having some milk or ice cream available when you eat these!! 

Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar



Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Directions:  Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix(according to directions on the box), adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.

Hot Fudge Sauce

I LOVE this hot fudge sauce.  I have posted it on this blog before.  I posted it with another recipe and had a hard time finding it the other day when I went looking for it.  So....I decided to post it again by itself...  It definitely deserves it's OWN post.

I got this recipe from my husband's aunt, who is a WONDERFUL cook!! 

This is SO good, I could drink it straight from the pan, but I don't ;)  I usually wait until it cools and then just eat it with a spoon straight from the pan.  I really need to find a local friend to take half of the hot fudge when I make this so that I don't eat SO much! 

Hot Fudge Sauce

Ingredients:

1 can evaporated milk

1 cube butter
3 cups sugar
1/2 c baking cocoa
1 t vanilla

Directions: Place ingredients in medium saucepan and cook, stirring on high until it begins to boil. Let it boil for 1 minute and remove from heat. Add vanilla. **if you mix the sugar and cocoa together first it will help get any lumps out of the cocoa.

**I will be posting the recipe for the brownies above soon.