24 Large Chocolate Covered Peanut Butter Cup Candies, Unwrapped

1 Roll 16.5 oz Pillsbury Refrigerated Chocolate Chip Cookie Dough

1 Box Original Supreme Brownie Mix

Water, Oil and Eggs called for on the brownie mix box.

Heat Oven to 350 degrees.  Line 13X9 pan with parchment paper, or foil. Spray with cooking spray.   Press cookie dough in the bottom lining the entire bottom of the pan.  Unwrap the candies and lay out 24 peanut butter cups on top of the cookie dough.  Mix the brownie mix according to the directions on the box. Spread evenly on top of the candies.  Bake for 30-40 minutes or until the edge of the brownie mix is set and a toothpick inserted into the center comes out clean (make sure that the toothpick does not go into the candies).  Let sit for at least 20 minutes before cutting.  Cut with a plastic knife.

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 large eggs
1 bag chocolate chips
1 cup chopped nuts if desired

Directions:

Combine flour, baking soda, and salt in a bowl. Beat butter, shortening, sugar, brown sugar, and vanilla in a large mixing bowl until creamy.  Add eggs one at a time and beat well after each addition. Gradually beat in flour mixture. Add chocolate chips and nuts. Drop table spoon size pieces of dough onto greased cookie sheet. Bake at 375 for 9-11 minutes or until golden brown.

1/2 c Butter, melted
2 c Graham Cracker crumbs (32 squares)
1 bag (8 oz) Heath Bits O' Brickle Toffee Bits
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 bag (12 oz) Hershey's semi-sweet chocolate baking chips
1 can (14 oz) Eagle Brand sweetened condensed milk
1 T Butter
1 t Vanilla

Heat oven to 350 degrees.  Spray bottom only of 13x9 inch pan with no stick cooking spray. 

In medium bowl, stir 1/2 c melted butter, 1 1/2 c of the cracker crumbs and 3/4 c of the toffee bits.  Press mixture evenly in bottom of pan.  Refrigerate about 15 minutes or until firm.

Meanwhile, let the cookie dough stand at room temperature for 10 mintues to soften.  In 2 quart sauce pan, heat chocolate chips, milk and 1 T butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.  Remove from heat and stir in vanilla.  Spread mixture over cracker crust.

In medium bowl, break up cookie dough.  Mix in remaining 1/2 c cracker crumbs with wooden spoon until well blended.  Crumble mixture evenly over chocolate layer.  Sprinkle with remaining 3/4 c toffee bits. 

Bake 25-35 minutes or until golden brown.  Cool completely, about 2 hours.  For a firmer bar, refrigerate 30 minutes longer.

1 cup salted butter, softened
1 ½ cups white sugar
2 eggs
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
2 ½ cups sweetened shredded coconut
1 ½ bags chocolate chips (3 cups)
2 cups peeled, slivered almonds

1)Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.
2)In a mixing bowl, cream together the butter and sugar until creamy.
3)Add the eggs and beat until creamy
4)Meanwhile mix the dry ingredients together in a separate bowl.
5)Add the dry ingredients to the mixing bowl and stir until you have a thick cookie dough.
6)Add the coconut, chocolate chips and almonds and mix until well combined.
7)Scoop the cookies onto the sheetpans and bake at 350 for about 10 minutes. (when you take the cookies out they should still be a bit doughy looking in the middle- they will stiffen up).

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.



¾ cup shortning

1 c. sugar

1 egg

1 c. mashed bananas

¾ t. cinnamon

¼ t. nutmeg

1 t. salt

1 t. baking soda

2 c. flour

2 – 2 ¼ c. oats

1 c. Chocolate chips

Beat shortening until creamed, add sugar & continue to beat until light & fluffy, add egg & beat well. Mix in Bananas, and other dry ingredients. Bake @ 350 for 15 min.

1 1/3 C all-purpose flour

1 t baking powder

1 t baking soda

1/4 t salt

1 1/3 C quick cooking oats

1/2 C packed brown sugar

1/2 C white sugar

1/2 C chopped pecans

1 C semisweet chocolate chips

Combine flour, baking powder, baking soda, and salt, stir well. Place flour mixture into a clean mason jar. Layer the remaining ingredients in the order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:

Preheat oven to 350 degrees F.

Grease cookie sheets

In a medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and t teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on the prepared cookie sheets.

Bake 11 to 13 minutes in the preheated oven. Remove from cookie sheets to cool on wire rack. Makes 3 dozen cookies.

2 c Flour1 1/4 c Sugar
1 t Salt
1 1/2 t Baking Soda
1/3 c Cocoa
2 c shredded Zucchini
1/2 c Salad Oil
2 t vanilla
1/2 c chopped Nuts

Mix all dry ingredients.  Add remaining ingredients.  May need a small amount of water.  Spread in a 9X12 pan and bake at 350 for 20 minutes.

3 lbs Butter6 c Flour
4 1/2 c Powdered Sugar
4 1/2 c Cornstarch
Pecans

Mix all ingredients.  Drop by rounded spoonfuls onto cookie sheet.  Bake at 325 until lightly browned - don't over do.

4 Eggs
2 C Sugar
1 C Vegetable Oil
1 - 16 oz can Pumpkin
2 C Flour
2 t Baking Powder
2 t Cinnamon
1 t Baking Soda
1/2 t Salt
1/2 t Ginger
1/4 t Cloves
1 c Raisins
1/2 c Chopped Walnuts

Heat oven to 350.  Grease Jelly Roll pan.  Beat eggs, sugar, oil and pumpkin.  Stir in flour, baking powder, cinnamon, baking soda, ginger and cloves.  Mix in raisins.  Pour batter into pan.  Bake 15 to 20 minutes or until light brown.  Cool.  Frost with cream cheese frosting.

Frosting

1 - 3 oz pkg cream cheese softened
1/4 c + 2 T Butter softened
1 t Vanilla
2 C Powdered Sugar

Mix cream cheese, butter and vanilla.  Gradually mix in powdered sugar until smooth.

2 boxes Devils Food Cake Mix
1 1/2 C Shortening
4 lg Eggs

Mix swell and roll into marble shaped balls.  Bake at 350 for 9 minutes.  Cool completely. 

Filling

8 ozs softened Cream Cheese
1/2 C Soft Butter
1 t Vanilla
4 C Powdered Sugar

Mix well. Frost and put together in pairs

1 lb Semi Sweet Chocolate - Melt in double boiler
6 T Butter - Room Temperature, cut up and melt with chocolate.  Cool
4 Eggs - Beat eggs in mixer and add sugar - Beat 2/3 c Sugar until ribbons form.
Fold in chocolate and add 1 1/2 C Ground Almonds

Cover and refrigerate overnight.  Roll balls in sugar.  Bake 9-12 minutes at 340. 

2 Eggs
1/3 C Oil
1 Package Cake Mix

Mix together.  Spoon onto cookie sheet and bake at 350 for 15 min.

10 1/2 C Flour
1 1/2 t Baking Soda
2 C Cocoa

Sift and set aside

6 C Butter
6 T Vanilla
6 C Sugar
3 C Brown Sugar
6 Eggs
12 T Milk

Cream sugar and butter well.  Add others and cream well.  Add dry ingredients and mix.  Add Chocolate chips. 

Drop by rounded spoonfuls onto baking pan and bake 10 min at 350.

2 C Butter
3 C Brown Sugar
3 C Flour
3 C Oats
1 t Salt
2 t Baking Soda

Mix well.  Reserve 1/4 of the mixture.  Spread remaining mixture into jelly roll pan and bake 18 minutes at 350.

1 lb Chocolate Chips
1 bottle Carmel Ice Cream Topping
1/2 package Chopped Pecans

Sprinkle chocolate chips, carmel and pecans over crust.  Crumble remaining crust mixture over top.  Bake an additional 12-15 minutes.  Cool and cut into squares.

2/3 C Shortening
2/3 C Butter
1 C Sugar
1 C Brown Sugar
2 Eggs
2 t Vanilla
3 C flour
1 t Baking Soda
1 t Salt
12 oz Chocolate Chips

Cream shortening, butter and sugars.  Add eggs, vanilla, baking soda and salt.  Stur in Flour.  Add Chocolate Chips.  Drop by rounded teaspoonfuls onto baking sheet.  Bake at 375 for 8-10 minutes.

1/2 C Butter
2 ozs Unsweetened Chocolate
1 C Sugar
2 Eggs Beaten
1 t Vanilla
1/2 C Flour
1/4 t Salt
1 C Coarsley Chopped Walnuts
1 C Coarsley Chopped Raisins

Melt butter and chocolte over low heat.  Remove from heat and add the other ingredients in order given.  Mix well.  Spread in a greased 8" or 9" square pan.  Bake in 325 oven for 20-25 min.  Brownies should be soft when taken from the oven.  Cut into 36 small squares at once but let cool before removing from pan.

1 German Chocoalte Cake mix with Pudding
1/3 C Evaporated Milk
1 Cube Butter

Mix together.  Take 1/2 and put into a greased 9X13 pan.  Pake 6 minutes at 350.

Melt together
14 oz Carmels
1/3 C Evaporated Milk

Layer

1 C Chopped Walnuts
1 C Chocolate Chips
Melted Carmels

Then take the other half of the cake mix and spread over the carmels.  Bake 20 min at 350.

2 3/4 C Sifted Flour
1/2 t Salt
1/2 t Baking Soda
1/4 t Cinnamon
2 T Vinegar
1 C Semi Sweet Chocolate pieces melted
2/3 c Shortening
1 C Sugar
2 Eggs
1 t Vanilla
1 C Mashed Bananas

Sift together flour, salt, baking soda & cinnamon.  Cream shortening,  Add sugar and beat until fluffy.  Stir in eggs and vanilla.  Add vinegar.  Beat in melted chocolate.  Add dry ingredients and mashed bananas alternately.   Drop by rounded spoonfuls onto greased cookie sheet.  Bake at 350 for 15 min.  Frost.

1 1/3 C Flour
1/2 C Milk
1/2 C Oil
2 C Sugar
1/2 t Salt
1 t Vanilla
6 T Cocoa
4 Eggs

Mix well and put in 9X13 greased & floured cake pan.  Bake at 350 25-30 minutes.  Cool well before frosting.

Mint Frosting
4 T Butter
2-3 T Milk
1 1/2 - 2 C Powdered Sugar
3 Drops Green Food Coloring
1/2 t Peppermint flavor

Beat to spreading consistency & spread over brownie.  When set, frost with fudge frosting

Fudge Frosting

1 - 1 oz squares unsweetened Chocolate
1/2 c Butter
1/4 C Milk
1 t Vanilla
3 C (+ or -) Powdered Sugar

Melt chocolate, butter and milk in a sauce pan.  Mix with approximately 3 C powdered sugar.  Add Vanilla.  Beat to spreading consistency and frost over mint frosting.