Confetti Rice Krispies Treats

Ingredients:

1 cup M&M's

3 tablespoons butter

1 package (10 oz) regular marshmallows

6 cups Rice Krispies cereal

1. Coat 13x9-inch pan with cooking spray. Evenly sprinkle candy on bottom of pan. Set aside.

2. In large saucepan over low heat, melt the butter. Add marshmallows and stir until completely melted (if need be, cover saucepan with a lid for a minute, and then stir). Remove from heat.

3. Add marshmallow mix to Rice Krispies cereal in a bowl. Stir until well coated.

4. Using a spatula coated with cooking spray, evenly press/spread the mixture over the candy in the pan. Cool. Cut into 2-inch squares. Serve candy side up.

Comments:

These delicious snack treats are a scrumptious version of the original Rice Krispies treats. Chewy and moist with a nice touch of sweet chocolate, they are the perfect go-to party snack!

Source:

The Rice Krispies Treats Cookbook

Servings:

About 12 squares

No Name Bars

Ingredients:

1 1/2 sticks (6 ounces) unsalted butter, melted

/34 cup granulated sugar

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

For filling:

1 package (8 ounces) cream cheese, at room temperature

2 large eggs

4 tablespoons (1/2 stick) unsalted butter, melted

1 teaspoon pure vanilla extract

3 1/2 cups powder sugar

1. Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan.

For the crust:

2. Mix the melted butter and granulated sugar together in a medium bowl.

3. In another bowl, mix the flour, baking powder, baking soda, and salt. Add to the butter mixture and mix until combined. Stir in the vanilla.

4. Press the mixture into the bottom of the baking pan.

For the filling:

5. Beat the cream cheese with an electric mixer until smooth. Add the eggs and mix until combined.

6. Stir in the melted butter and vanilla. Stir in the powder sugar. Spread the mixture smoothly on top of the crust.

7. Baking for about 35-37 minutes or until the top is golden and set. Let cool for 5 minutes before removing from pan and cutting into squares.

Comments:

These sweet and sugary melt-in-your-mouth cookies are so delicious, you can't have just one. The perfect comfort food or gift, these cookies will always leave you satisfied.

Source:

Modern Hospitality

Servings:

About 12 bars

Chocolate Chip Shortcake

Ingredients:

2 cups all purpose biscuit baking mix

1/3 cup sugar

1 egg

1/2 cup milk

2 tablespoons vegetable oil

1/2 cup mini semi-sweet chocolate chips

Whipped cream (optional)

Chocolate covered strawberries (optional)

1. Preheat oven to 375 degrees. Grease an 8-inch round baking pan.

2. In medium bowl, stir together biscuit mix and sugar.

3. In a second bowl, slightly beat egg; blend in milk and oil. Add to dry ingredients and stir just until moistened (batter may be lumpy). Stir in chocolate chips. Spoon batter into pan.

4. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cut into wedges. Serve at room temperature.

Chocolate covered strawberries:

Break semi-sweet chocolate baking bar into pieces; microwave until melted (50 seconds). Dip each strawberry three quarters in the chocolate, place on waxed paper or foil in refrigerator to cool. Serve with whipped cream.

Comments:

These deliciously fluffy and moist cake is a wonderful change from the classic chocolate chip cookie and/or shortbread cookie. Topped with whipped cream and chocolate-covered strawberries, it's the most delightful dessert.

Source:

Hershey's Chocolate Lover's Cookbook

Servings:

8 standard sized wedges.

Classic Easy Brownies

Ingredients:

1 cup (2 sticks) butter, softened

2 cups sugar

2 teaspoons vanilla extract

4 eggs

3/4 cups unsweetened baking cocoa

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped nuts (optional)

1. Preheat oven to 350 degrees. Grease 13 x 9 inch baking pan.

2. In a large microwave-safe bowl, place butter and microwave until completely melted.

3. Stir in sugar and vanilla. Add eggs, one at a time, stirring well after each addition.

4. Add cocoa, beat well until blended. Add flour, baking powder and salt; beat well. Stir in nuts if desired.

5. Pour batter into prepared pan. Bake 30-35 minutes or until brownies begin to pull away from sides of the pan, and a toothpick inserted in the center comes out clean. Cool completely on wire rack before cutting into bars.

Comments:

No one can resist these delicious, melt-in-your-mouth brownies. Soft and moist with a hard crust, they are the ultimate guilty pleasure.

Source:

Hershey's Chocolate Lover's Cookbook

Servings:

About 36 brownie squares

Chocolate Toffee Bars

Ingredients:

2 cups all purpose flour

1 cup packed light brown sugar

1/2 cup (1 stick) cold butter, cut into pieces

1 cup pecan halves

TOFFEE TOPPING (recipe follows, you'll need 2/3 cup cold butter and 1/3 cup brown sugar)

1 cup milk chocolate chips

1. Heat oven to 350 degrees.

2. Combine flour, brown sugar, and butter in a large bowl, mix until fine crumbs form (a few large crumbs may remain). Press into ungreased 13 x 9 inch baking pan.

3. Sprinkle pecans over crust. Prepare Toffee Topping (recipe below); drizzle evenly over pecans and crust.

4. Bake 20-22 minutes or until topping is bubbly and golden. Remove from oven.

5. Immediately sprinkle chocolate chips over top; press gently onto surface. Cool completely, if needed overnight. Don't put in refrigerator. Cut into bars.

TOFFEE TOPPING:

Combine 2/3 cup cold butter and 1/3 cup packed light brown sugar in small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 30 seconds. Use immediately.

Comments:

These delicious bars are the kind that melt in your mouth. Flavored with sweet toffee, sugared nuts, and chocolate, they are the perfect combination of everything you'll love.

Source:

Hershey's Recipe Collection

Servings:

About 36 bars

Chocolate Chunkies

Ingredients:

1 3/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla

2 1/2 cups semisweet chocolate chunks (take baking bar of chocolate and break into little pieces)

1. Preheat oven to 350 degrees.

2. Combine flour, cocoa, baking powder and salt in a small bowl, until all one color. Set aside.

3. Beat butter, granulated sugar, and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour mixture on low speed until blended. Stir in chocolate chunks.

4. Drop dough by small spoonfuls onto ungreased cookie sheets, spacing about 2 inches apart. Bake for 9-12 minutes until cookies are set.

5. Cool cookies 2 minutes on cookie sheets, transfer to wire racks to cool completely.

Comments:

These rich, delicious cookies are among my family's favorites. Heavy with chocolate yet light and soft, they make everyone come back for seconds. They're a great twist on the classic chocolate chip cookie.

Source:

The Cookie Bible

Servings:

2 1/2 - 3 dozen

Hermit Cookies

Ingredients:

2/3 cup raisins

2 cups all purpose flour

2/3 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup molasses

6 tablespoons butter, melted

2 egg whites

2 teaspoons vanilla extract

2/3 cup chopped walnuts

1. Preheat oven to 375 degrees.

2. Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.

3. In a large bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, and salt. Combine molasses, butter, egg whites, and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins.

4. Drop by spoonfuls onto ungreased baking sheets. Bake for 5-8 minutes until edges are lightly browned and edges are set. Remove to wire racks to cool.

Comments:

Originally, this recipes has you shape the dough into rectangles and bake, and then cut up, but I found the batter very hard to molding. Instead, I just made them into drop cookies, doubling the recipe to have enough batter. These cookies are perfect accompanied with a hug mug of coffee, cocoa, or tea.

Source:

Taste of Home: Best Loved Cookies and Candy

Servings:

About 2 1/2 dozen

Gingerbread Cake With Chocolate Icing

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup packed brown sugar

1/2 cup molasses

2 eggs

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1 heaping tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

2 teaspoons vanilla extract

1/2 cup buttermilk

Raspberry jam for filling and topping

Chocolate Icing:

4 tablespoons unsalted butter, at room temperature

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract 1 cup sifted confectioners' sugar

Chocolate and/or multicolored sprinkles for decoration (optional)

1. Preheat the oven to 350 degrees. Butter and lightly flour a 9-inch cake pan; knock out the excess flour.

2. In a large bowl, cream the butter and brown sugar together until fluffy. Stir in the molasses. Beat in the eggs, one at a time.

3. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and allspice. Stir to blend. Stir the dry ingredients into the butter mixture. Stir in the vanilla and buttermilk until well blended.

4. Pour batter into the prepared pan. Smooth the top and bake in the center of the oven for 20-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool completely in the pan. Run a knife around the edges of the pan and unmold the cake onto a wire rack when cooled.

5. Using a long, thin knife, cut the cake in half horizontally through the center. Spread the top of the bottom half thickly with raspberry jam. Place the top half on top and spread it thinly with raspberry jam. Let the cake sit out overnight.

1. To make the icing, in a medium bowl cream the butter until fluffy. Sitr in the cocoa powder, then the brandy or vanilla. Gradually stir in the confectioners' sugar to make a spreadable icing.

2. Frost the cake with chocolate icing and decorate with sprinkles, if desired.

Comments:

This gingery cake has the delicious flavors of spicy ginger, sweet chocolate, and fresh raspberry. It's a unique cake that everyone will love to try, and will love to finish too. ;)

Source:

Birthday Cakes; Recipes and Memories from Celebrated Bakers

Servings:

Makes 1 9-inch cake with icing

Chocolate Cake with Chocolate Icing

Ingredients:

4 ounces unsweetened baking chocolate, broken into pieces

1/4 cup butter, softened

1 2/3 cup boiling water

2/13 cups flour

2 cups sugar

1/2 cup sour cream

2 eggs

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla extract

Icing:

3 tablespoons butter

2 tablespoons cocoa

1/ 1/2 cups confectioners' sugar

2 tablespoons milk

1 teaspoon vanilla

1. Preheat oven to 350 degrees. Grease and flour a 13x9 baking pan.

2. In a large mixer bowl, combine the chocolate, butter, and water with a spoon, stirring until chocolate is melted and mixture is smooth.

3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed of electric mixer until smooth.

4. Pour batter into prepared pan. Bake 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in the pan on a wire rack.

For icing:

1. Melt butter in medium saucepan. Stir in cocoa until dissolved. Add confectioners' sugar, milk, and vanilla. Stir until smooth. (Add more milk if necessary to make soft spreading consistency. Add more confectioners' sugar if too thin)

2. Spread in a generous layer over the cake and the sides of the cake. Top with whipped cream.

Comments:

This classic chocolate cake is a delicious dessert for any party, picnic, or holiday. Its rich and fluffy, and has just the right amount of sweetness.

Source:

N/A

Servings:

1 cake

Classic Chocolate Chip Cookies

Ingredients:

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12 oz package) semi-sweet chocolate chips

1 cup chopped nuts (if desired)

1. Preheat oven to 375 degrees.

2. Combine flour, baking soda, and salt in a small bowl.

3. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, on at a time, beating well after each addition. Gradually beat in flour mixture.

4. Stir in chocolate chips and nuts gradually, stirring slightly after each addition. Drop by rounded spoonfuls onto ungreased baking sheets.

5. Bake for 8-11 minutes or until golden brown. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.

Comments:

These classic chocolate chip cookies are the perfect thing wherever you go. Fluffy and light with warm chocolate chips, you won't be able to have just one.

Source:

Original Nestle Toll House Chocolate Chip Cookie Recipe

Serving:

About 3 dozen

Milk Chocolate Florentine Cookies

Ingredients:

2/3 cup butter, frozen

2 cups quick/instant oats

1 cup granulated sugar

2/3 cup all purpose flour

1/4 cup light corn syrup

1/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cup milk chocolate chips

1. Preheat oven to 375 degrees. Line baking sheets with foil.

2. Melt butter in medium saucepan between medium and low heat. Remove from heat.

3. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt. Mix well. Drop by level teaspoons about 3 inches apart onto prepared baking sheets. Spread thinly with a rubber spatula.

4. Bake for 6-9 minutes until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies.

5. Microwave chocolate chips in a medium, uncovered microwave-safe bowl for 1 minute. Stir. If a few of the chips are not fully melted, microwave at additional 10 second intervals, stirring after each interval until melted.

6. Spread a thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.

Comments:

This delicious, light cookies are an absolute delicacy. They're perfect with a warm mug of coco or coffee, or even a cold glass of milk. In the original recipe, they're suppose to be very thin, but in mine I made them thicker because that's the way my family prefers them.

Source:

The Cookie Bible

Servings:

About 3 dozen

Honey Cookies

Ingredients:

1/2 cup granulated sugar

1/2 cup (1 stick) butter

1/2 cup honey

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

2 cups all-purpose flour

1. Preheat over to 350 degrees. Lightly grease two cookies sheets; set aside.

2. In a saucepan over low heat, combine sugar, butter, and honey. When melted remove from heat and set aside.

3. Beat together the egg, vanilla, baking soda, and ginger. Slowly add the cooled honey mixture in. Gradually stir in flour until just mixed.

4. Drop by teaspoonfuls onto prepared cookie sheets 2 inches apart. Bake 8-12 minutes (or 15 if you have a less powerful oven) until golden brown. Let cool 1 minute on cookie sheet, then remove to wire racks to finish cooling.

5. If desired for a sweeter taste, drizzle some honey over each cookie after cooled.

Comments:

These sweet, warm cookies have a wonderful ginger-y taste incorporated into them as well. Their soft texture and spongy inside make them melt in your mouth, and are perfect for those springtime picnics.

Source:

N/A

Servings:

About 4 dozen

Mexican Wedding Cookies

Ingredients:

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

2 cups confectioners (powder) sugar, divided

1 1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups sifted all purpose flour

1/4 teaspoon salt

1 cup finely chopped pecans

1. Preheat oven to 325 degrees.

2. In a large bowl (electric mixer) cream together the butter and 1 cup of the powder sugar. Stir in the vanilla and almond extracts.

3. Gradually add the flour and salt to the creamed mixture. Stir in the pecans by hand with a wooden spoon.

4. For dough into small tablespoon balls. Place on ungreased baking sheets, 1 inch apart.

5. Bake for 15-20 minutes until light golden brown.

6. After removing cookies from the oven, place the remaining cup of confectioners sugar in a shallow dish. Roll the hot/warm cookies in sugar to coat completely. Cool on wire racks.

Comments:

These buttery yet light cookies are a delicious party treat, and it gives bakers a chance to try something originated from another culture. Coated in sugar and smattered with chopped pecans, no one will be able to resist them.

Source:

N/A

Servings:

About 3 dozen

Classic Peanut Butter Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup crunchy peanut butter

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

2 1/2 cups all purpose flour

1 1/2 teaspoons backing soda

1 teaspoon baking powder

1/2 teaspoon salt

1. Preheat over to 375 degrees. Grease two baking sheets.

2. Beat butter, peanut butter, and sugars until creamy. Beat in eggs.

3. In a separate bowl, sift flour, baking soda, baking powder, and salt. Stir into batter until blended. Refrigerate 1 hour (or, if you have a time limit, stick in the freezer for about 8 minutes).

4. Roll dough into 1-inch balls and place on baking sheets. Flatten each ball with a fork horizontally and then vertically, making a criss-cross pattern.

5. Bake for 8-10 minutes until cookies begin to brown. Let cool 2 minutes on baking sheet before removing to wire racks to finish cooling.

Comments:

These deliciously comforting cookies can remind one of lazy Sunday afternoons of the past, or warm, buzzing nights. They're buttery and chewy, the perfect combination.

Source:

The Cookie Bible

Serving:

About 4 dozen