Marshmallow Crunch Brownie Bars

I love peanut butter and chocolate, it is my favourite combination so whenever I see any dessert that calls for both I feel like I need to make it and this recipe is no exception. I think that I will use a richer brownie recipe next time but I was in a hurry and just wanted to use one of my old favorites from my mom. But either way these were very yummy.

Marshmallow Crunch Brownie Bars

Brownie Base Ingredients:

1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp salt (omit if using salted butter)

4 Tbsp cocoa

For the topping:

1 (10 1.2 ounce) bag of mini marshmallows

1 1/2 cups milk chocolate chips

1 cup smooth peanut butter

1 Tablespoon unsalted butter 1½ cups Rice Krispies cereal

Directions:

In a bowl sift together your flour, salt and cocoa. Using the paddle attachment of your mixer cream butter and sugar until light and fluffy (about 2 minutes). Then add your eggs one at a time scrapping down sides of the bowl as needed. Add vanilla. Add flour mixture all at once and mix until just incorporated. Bake at 350 for 25-30 minutes or until a cake tester inserted into the corner of of the pan comes out with moist crumbs. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted (this can also be done in a microwave). Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Recipe from Brown Eyed Baker

Sugar Cookie Bars

Sugar Cookie Bars
Yield: about 4 dozen bars

Ingredients:
For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″). Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and almond extract. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer (I use a rolling pin to help me with this part). Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve. (If you don't like a lot of frosting you may want to make only half a suggested amount).

Source: adapted from Annies-eats and The Repressed Pastry Chef

Chocolate Drizzled Carmel Popcorn

Chocolate Drizzled Carmel Popcorn

Ingredients:

1 cup popcorn kernels, un-popped

1 cup butter

½ cup light corn syrup

2 cups packed light brown sugar

½ tsp baking soda

1 tsp vanilla

½ cup milk and white chocolate (do not combine)

Directions:

Pop popcorn and separate kernels. Preheat the oven to 250° F. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly. Spread the popcorn evenly onto two large baking sheets lined with parchment paper. (It is okay if there are some clumps of caramel throughout. It will melt and become better spread out while baking.) Bake for 40-50 minutes, removing from the oven to toss/stir every 10 minutes. After 40 minutes, test a cooled piece of popcorn. If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.

Remove the baking sheets and cool on a sheet of parchment paper.

Once popcorn is cool, melt white chocolate and milk chocolate in separate bowls. Drizzle melted chocolate over cooled popcorn. Allow chocolate to harden before serving.

Peanut Butter Cup Rice Krispie Treat/

Peanut Butter Cup Rice Krispie Treats

Ingredients:

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
1 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

Directions: Butter a 9×13-inch pan and set aside. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in the microwave for 1-3 minutes. Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon gently spread the peanut butter mixture evenly across the top. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Bestest Chocolate Chip Cookies

These cookies really are the best cookies I have ever eaten or made. I thought I had a great recipe for cookies but I will never go back to another recipe again and I am sure that neither will you after you make these.

I like to switch up the kids of chips that I put in. My favorite is half milk and half white but this last time I did milk chocolate, white chocolate and butterscotch chips.

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (or 1 cup milk chocolate and 1 cup white chocolate chips)

Directions

1. Sift together the flour, baking soda and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

3. Refrigerate for at least 2 hours. (This step is best but not always necessary)
4. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

5. Bake for 13 to 15 minutes in the preheated oven or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe adapted from Jenny Moon and All recipes