DESSERT

Irish Cream Mint Brownies

Irish Soda Rolls

Irish Apple Cake

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Rainbow Mint Oreo Truffles : St. Patrick’s Day

By Kleinworth & Co 9 Comments

Are you ready for some truffles?? I can’t seem to make enough truffles to make everyone happy around here. Seems no sooner do I get them photographed – everyone is begging for more. That’s where these Rainbow Mint Oreo Truffles come in.

So we have been buying the mint Oreo’s for months now. I have been meaning to make this recipe for a long time- minus the rainbow sprinkles. But then people keep eating said Oreo’s & back to the store I go. So now that we are close enough to St’ Patrick’s Day

Mint Truffles Recipe

I figured it would be great to use those Oreo’s to make these Rainbow Mint Oreo Truffles. Rainbows are just so happy – then you add the flavor of mint & chocolate – you just can’t help but smile.

Bring these to your St. Patrick’s Day party – how fun!!

Mint & chocolate – it’s a wonderful combo. I love this time of year because it gives me an excuse to pair them more frequently.

What other truffle recipes do you suggest?

Oreo Balls/ Oreo Truffles
Rainbow Truffles Recipe
Chocolate Chip Cookie Truffles
Pumpkin Spice Truffles
Sugar Cookie Truffles
Dark Chocolate Pistachio Truffles
4th of July Truffles
Easy Chocolate Truffles
Valentine Oreo Truffles
Rainbow Mint Oreo Truffles
Halloween Oreo Balls
Chocolate Truffles with Holiday Sprinkles
Holiday Nutella Bites
Buckeyes
Peppermint Oreo Balls
Grinch Truffles
Christmas Truffles

Print Recipe

Rainbow Mint Oreo Truffles : St. Patrick’s Day

Easy Oreo truffles decorated for St. Patrick's Day.

Prep Time30

Chill1

Course: Dessert

Cuisine: American

Keyword: chocolate, oreo, truffles

Servings:

Ingredients

8 oz cream cheese *if using double-stuffed cookies, reduce to 4 ounces.
36 Mint Oreos either regular or double stuffed
1 tsp spearmint flavoring/extract
1½ cups semi-sweet chocolate chips or 12 ounces of candy melts
Rainbow jimmies sprinkles

Instructions

Place the Oreos in the food processor & pulse until you have medium-fine crumbs.
Add the cream cheese & mint flavoring & pulse until fully combined.
Take tablespoon size portions & roll into balls & place on parchment lined baking sheet.
Freeze a minimum of 2 hours but preferably overnight.
Once the truffles are frozen, place the semi-sweet chocolate chips in a double boiler & melt over medium heat. Or you can microwave for 1-2 minutes at 50% power, stirring every 30 seconds.
Take the truffles one by one & dip into the melted chocolate to coat & then return them to the baking sheet.
Immediately add a pinch of jimmies on top before the chocolate hardens.
Keep refrigerated - store in an airtight container.

Looking for more great St. Patrick’s Day Ideas?

Honey Irish Cream ~ Homemade Liqueur

Blushing Whiskey Sour

To see where I am linking today- visit HERE

Lemon Cheesecake Bars

Blueberry Cobbler Bars

Do you like no-bake goodies? I sure do. I have been promising the family that I would make more cheesecake recipes since summer. I had just whipped up some homemade Raspberry Marmalade & the hubs made sure to tell me that he missed out on the last batch so he wanted to be sure to get some of this one. I started thinking of things I could make that he could enjoy some of it with. I decided that this was as good a time as any to make some Lemon Cheesecake Bars to add to my list of Yummy Bar Recipes. Lemon cheesecake topped with raspberry – oh my, it’s like a little helping of spring right there on your plate.

This made 12 small servings. So it worked out well for each of us to have 1 piece for dessert for 2 nights. It also meant that the hubs got 2 pieces each night. That’s fine – I made it for him & cheesecake is one of his favorite treats. So I was pleased he wanted more than one.

Print Recipe

Lemon Cheesecake Bars : Yummy Bar Recipes

Ingredients

Crust

8-9 full sheets graham crackers - crushed
3 tbsp butter - melted
2 tbsp brown sugar
1/2 tsp salt

Topping

1 8oz pkg cream cheese - room temperature
1 14oz can sweetened condensed milk
1/4 cup pasteurized egg product
2-3 drops lemon extract
1/2 cup lemon juice
2 tsp powdered unflavored gelatin
3 tbsp boiling water

Instructions

Line 8x8 baking dish with parchment & spritz lightly with cooking spray - set aside

Crust

Add graham crackers, salt & brown sugar to food processor - pulse until fine crumbs
Add melted butter & pulse to incorporate
Transfer to prepared pan & press into an even, flat layer
Place in freezer until ready to add topping

Topping

Beat cream cheese, sweetened condensed milk & pasteurized egg product in mixer bowl
Add lemon extract & lemon juice - beat until combined
In a small bowl - combine gelatin & boiling water & whisk until dissolved. Allow to cool about 2 minutes
Add semi-cooled gelatin mixture to cream cheese mixture & beat again until evenly incorporated
Pour over chilled crust & refrigerate for at least 6 hours. I like to chill overnight.
Cut into squares, serve topped with Raspberry Marmalade

Looking for more Yummy bar Recipes?

Blackberry Crumb Bars

To see where I am linking today- visit HERE

Chocolate Almond Cake Mix Bars

By Kleinworth & Co 7 Comments

I sure love altering our favorite recipes. I make a whole lot of Yummy Bar Recipes for the family & so I’m always looking for ways to improve upon them or make them so we can enjoy them more often. I came up with these Chocolate Almond Biscotti Cake Mix Bars by substituting a higher calorie ingredient for a fat free & sugar free version that has less calories too. You can’t even tell they are lower calorie & the added flavor of Chocolate Almond Biscotti to these cake mix bars is just divine.

You know I’m all about moderation when it comes to the things I eat. I love to indulge – however I figure if I make little changes to my recipes to make them a little better for me, then I don’t have to feel so bad about enjoying some every now & then. So you see – I made one little switch in these cake mix bars & shaved off some calories. I removed the usual 51 calories in 1 tbsp of heavy cream I would have used in this recipe. I used International Delight Fat Free & Sugar Free Creamer in it’s place. The best part is it’s Chocolate Almond Biscotti flavor – you can’t get that from heavy cream.

Just look at all that wonderful chocolaty goodness topped with almonds.

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YUM-O! I’m telling you – these were just what I needed. The hubs had been asking for goodies for over a week – I think these took care of that. He was quite pleased. But really – I would have thought he was nuts if all this chocolate cakey heaven didn’t do the trick.

Print Recipe

Chocolate Almond Cake Mix Bars

Ingredients

1 1 pound box Devils Food Cake Mix (I used Duncan Hines)
5 ounces evaporated milk
1 tbsp International Delight Fat Free+Sugar Free Creamer Flavor Chocolate Almond Biscotti
1/4 cup melted butter
1/2 bag of semi-sweet chocolate chunks
1/4 cup slivered almonds

Instructions

Spray 8x8 baking pan with cooking spray & set aside
Preheat oven to 350 degrees
Combine cake mix, creamer, evaporated milk & butter in mixer bowl & beat until combined
Divide batter - spreading 3/4 of the batter in the bottom of the pan in an even, flat layer
Bake 9-10 minutes - remove
Top with chocolate chunks & almonds
Drop remaining batter on top - do not smooth out (you want it sort of in clumps as it will spread as it bakes
Return to oven & bake an additional 24-30 minutes
Cool completely on wire rack before cutting
Store at room temperature in airtight container

Looking for more Yummy Bar Recipes

Fig Crumble Bars

Blackberry Crumb Bars

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

To see where I am linking today- visit HERE

Pages: 1 2

Marshmallow Popcorn Bars : Great for Family Movie Night

By Kleinworth & Co 5 Comments

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Universal Pictures, but all my opinions are my own. #pmedia #BoxtrollsFamilyNite

I love family movie night. When we updated out media room we did so with family movie night in mind. My favorite thing to do is whip up one of my favorite Yummy Bar Recipes, like these Marshmallow Popcorn Bars & curl up on the chaise with the family all there with me & enjoy a good flick. I find that the more I spend time in the office, the more time I crave with the family – especially on the weekend. We try to cram so much into our days that it’s those times when we can really just enjoy each other’s company that I think we all cherish the most.

If you follow me on Instagram then you saw a while back I shared my most recent shopping pick for movie night- The Boxtrolls Movie DVD paired with the 10 count Pop Secret movie theater butter.

I love making some great popcorn mixes to enjoy during quality family time. This time I decided that I really wanted to do something a little different & make the popcorn into bars. I love marshmallow & popcorn together & so it seemed like a great idea to make it into a bar that we could all just grab one at a time – no bowl needed.

These were absolutely delish. I love the addition of trail mix – a little popcorn & nuts with some raisins & chocolate chips – you can’t beat that. I usually have plain popcorn for lunch everyday. It’s going to be really hard to not want to do this version instead.

My son was the first to dive in – look at all that gooey marshmallow!

We had a great time & enjoyed the movie. We are always looking for great ways to continue our conversations with our kids centering around making good choices no matter the circumstances. Boxtrolls was one of those movies that helped us do that & lead to some great family discussions.

I would love for you to pick up The Boxtrolls Movie DVD & some Pop Secret at Walmart & come on over & share your experience with me. (while supplies last)

Find out more about The Boxtrolls Movie DVD by connecting with them on Facebook |Twitter |Instagram & Pinterest

Print Recipe

Marshmallow Popcorn Bars : Great for Family Movie Night

Ingredients

3 tbsp butter
1 cup trail mix - preferably with chocolate of some sort
1 bag microwave popcorn- popped
4 cups mini marshmallows

Instructions

Spray a 9x13 pan with cooking spray & set aside
Pop your popcorn & pour into a large bowl
In a medium saucepan combine marshmallows & butter
Heat over med-low until completely smooth- stirring constantly
Remove from heat & pour over prepared popcorn
Fold until all popcorn is coated with marshmallow
Add trail mix & continue folding until mixed in
Transfer to prepared dish & spread out into an even layer
Allow to set at least 10 minutes before cutting into bars

Looking for more great family movie night popcorn recipes

Heath Bar Popcorn Balls

Minty Shamrock M&M Popcorn

White Chocolate M&M Popcorn

Coco Nutty Caramel Popcorn

To see where I am linking today- visit HERE

Pages: 1 2

Chocolate Walnut Cookies

Valentine Chocolate Chip Cookies

Hello there all my wonderful friends! Are you in the mood for some cookies? How about some soft & chewy chocolate cookies with walnuts in them? Yeah- I thought so. I can always go for a super good cookie like these Chocolate Walnut Cookies. I tested this cookie recipe on the hubs who is very picky about cookies & he was blown away! All I heard was “WOW- now that’s a good cookie!” So I knew I had to share it with you all here so you can WOW everyone too.

Are you on the pudding cookie bandwagon? The first time I made cookies with pudding it turned me into a total convert. It definitely changes the whole cookie- for the better. I always find myself gravitating back to my pudding recipes.

I recommend making a double batch if you can. These lasted just under a day in our house.

Print Recipe

Chocolate Walnut Cookies

Ingredients

1 stick butter 1/2 cup softened
1/2 cup granulated sugar
1/2 cup light brown sugar - packed
1 large egg - room temperature
1-1/2 cups all-purpose flour
3 tbsp instant chocolate pudding
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
1 cup walnuts
no need to chop the walnuts as they will break up when beating in with the mixer

Instructions

Preheat oven to 350 degrees
In mixer bowl - cream together butter & sugars.
Add egg & vanilla - beat 10 seconds to combine
Add in flour, pudding mix, baking soda & salt - beat well until fully combined
Beat in walnuts on low
Take tablespoon size pieces of dough & roll them between your hands to form a ball
Place on cookie sheet about 2 inches apart to allow for spread
Bake 10-12 minutes
Let cool on cookie sheet 10 minutes before transferring to wire rack to finish cooling
*remember to only place uncooked dough on a room temperature cookie sheet & not on one that is still hot out of the oven. This changes your cookie.

Want more great cookie recipes?

Banana Macadamia Nut Cookies

Peanut Butter Nutella Salted Sandwich Cookies

To see where I am linking today- visit HERE

Hearts & Kisses Cream Cheese Mints

By Kleinworth & Co 2 Comments

I can’t believe I have yet to share these with you. Have you ever had Cream Cheese Mints? They are awfully good & just melt in your mouth. I decided that since it’s clicking down to Valentine’s Day I would make these in the shapes of hearts & kisses. So cute & perfect for a little Valentine’s Day party or a special little gift for your sweetheart. I know my hubs sure loves wintergreen. So whenever I can make treats with that flavor he’s sure happy.

You can shape them however you like with any piping tip that is your favorite. Normally I would use a star tip on my piping bag – but I thought making them in the shape of hearts & “kisses” would be cute.

Print Recipe

Hearts & Kisses Cream Cheese Mints

Ingredients

3 oz cream cheese- room temperature
1 tbsp butter – softened
3 cups confectioners sugar
¼ tsp Creme de Menthe candy flavoring
1-2 drops food color

Instructions

Lay out a large piece of parchment paper on the counter & tack it down to hold it in place.
Fit your pastry bag with a large round tip – set aside
In mixer bowl add cream cheese & butter- beat well until smooth.
Add in confectioners sugar – one cup at a time, beating in-between cups.
Your peaks should be stiff & not melt down when you stop beating.
Add in your food color & extract & beat well.
Transfer mixture to your piping bag & start piping onto your parchment in heart & kiss shapes.
Transfer parchment to baking sheet or large cutting board to make it easier to transport.
Place in refrigerator to firm up several hours before removing from parchment.
Store in airtight container in refrigerator or freezer for up to 4 months.

Looking for more great Valentine’s Day inspiration?

Red Hot Kisses & Hugs Cookies

Red Hot Dark Chocolate Fudge

Red Velvet Bundt Cake w/ Kahlua Ganache

To see where I am linking today- visit HERE

Dulce de Leche Shortbread Bars

Blueberry Cobbler Bars

I think I’m on a shortbread kick here. I mentioned before that I kept meaning to make some shortbread through the holidays but never got around to it. So I was whipping up some Yummy Bar Recipes & came across a jar of Dulce de Leche in the freezer that needed to be used. It was just calling for me to make these Dulce de Leche Shortbread Bars. The light buttery flavor of the shortbread combined with the richness of the dulce de leche. Heaven – absolute heaven.

Like I mentioned yesterday – shortbread is so easy to make. It takes just a couple ingredients & you are in business. I love that this recipe does call for an egg while my recipe I shared yesterday does not. So depending on your mood, ingredients on hand or a food allergy- you have something for everyone.

The hubs is always so amazed that I think of recipes that I want to make & I can just go in the kitchen & make them. I just tell him that it’s the benefit of having a well stocked pantry. I buy most everything in bulk so that when the mood strikes I always have whatever I could possibly need at that moment. He just thought I was hoarding food I guess. Now he understands why I do what I do. 🙂

Print Recipe

Dulce de Leche Shortbread Bars

Ingredients

1 egg
2 sticks butter
1/2 cup granulated sugar
3/4 cup confectioners sugar
1 tsp vanilla extract
2 cups flour
1/2 Dulce de Leche
1/4 cup pumpkin spice candy melts

Instructions

Preheat oven to 325 degrees
Spray 8x8 glass baking dish with cooking spray- set aside
Combine sugars, butter & vanilla in mixer & beat until combined
Stir in egg
Add flour - beat until well combined
Press 3/4 of the dough into prepared baking dish.
Place remaining dough in refrigerator until it's time to use it
Bake 20 minutes - remove & allow to cool about 15 minutes
Spread dulce de leche over the top in thin layer
Drop remaining dough in clumps on top of the dulce de leche - do not spread out or press down.
Return to oven & bake 25-30 minutes
Remove from oven & place on wire rack in pan.
Melt candy melts in small bowl for approx 1 minute to melt - stirring after 30 seconds
Take a fork & dip in melted chocolate & drizzle over the shortbread bars
Allow to cool completely before serving.

Want more Yummy Bar Recipes?

No Bake Chocolate Caramel Oat Bars

Milky Way Crumble Bars

To see where I am linking today- visit HERE

Valentine Shortbread Bars

By Kleinworth & Co 10 Comments

What do you think of shortbread cookies? I love their light buttery flavor. Add to that some chocolate – or how about some white chocolate too & maybe some M&M’s & then you have these super cute Valentine Shortbread Bars. Yup – that’s what I’m talking about. They definitely belong on my Yummy Bar Recipes list. Mmmmm mmmmm! Maybe you have a little Valentine gathering coming up for the kids. Or possibly a church pot luck. Or maybe you just like to surprise your family with a little treat on Valentine’s Day. These are perfect for that.

The ease of shortbread bars is fantastic. I mean – eggless is great. That means I can eat the dough- which I am known to do more often than not. Do you eat cookie dough too? The hubs gives me grief every single time. But I do it with every batch of dough I make – eggs or not. I can’t help myself – I grew up doing it. It was what my mom & I would do. Sort of like the little treat before the treat. I have very fond memories of those special times with my mom – many of them center around baking with her. More often than not those memories involve eating raw dough or batter. So it’s great with shortbread because I can just say “no eggs – no problem”. Hehehe – gotta love that.

Print Recipe

Valentine Shortbread Bars

Ingredients

1 cup 2 sticks butter - softened
2/3 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/4 cup red M&M's
1/8 cup heart sprinkles

Instructions

Preheat oven to 350 degrees
Line an 8x8 baking pan with parchment paper - set aside
Cream butter, sugar & salt in mixer on medium high until well blended & fluffy
Add in vanilla & then flour - beat until crumbly
Press 3/4 of the dough into a flat layer in bottom of prepared pan
Top with semi-sweet & white chocolate chips & M&M's
Sprinkle remaining dough over the top & lightly press down
Add hearts
Bake approx 45 minutes or until golden on top
Cool to room temperature on wire rack
Remove by lifting out by parchment
Cut unto squares & enjoy

Looking for more Yummy Bar Recipes?

Chocolate Gingerbread Cookie Bars

Almond Joy Cream Delight Bars

To see where I am linking today- visit HERE

Red Hot Kisses & Hugs Cookies

By Kleinworth & Co 5 Comments

Hello everyone!!! Are you ready for February? Can you believe we are actually talking about February? WOW! So are you starting to think of a fun & cute little treat you can make for Valentine’s Day? I have just the thing…Red Hot Kisses & Hugs Cookies. These are so easy with a classic shortbread but then cut into x’s & o’s & sprinkled with red hots – well that makes them the perfect Valentine treat.

Do you love shortbread cookies? Oh I sure love them. I had them on my list of things to make all though the holiday season – I never had a chance to make them. So having them mixed with red hots for Valentine’s Day pretty much makes up for that- don’t you think?!

You could make these 2 – ways. Either mix the red hots into the dough & then they are inside the cookie – which I did here. Or you can place them in the top of the cookie once it’s done baking but still hot. Because I chose to mix in- it made the red hots melt & some of them oozed out onto the pan. This wasn’t all bad. It made the cinnamon flavor of the red hots disburse through the cookie more. But if you want a more uniform look- add them immediately after removing from the oven. That’s probably what I will do with these on future batches.

Print Recipe

Red Hot Kisses & Hugs Cookies

Ingredients

1 cup + 1 tbsp butter sticks softened
¼ cup granulated sugar
2 cups all-purpose flour
½ cup red hot candies

Instructions

Heat oven to 350 degrees
Add butter & sugar to your mixer & beat on medium until well combined
Add flour - you can add additional butter by the tablespoon if the dough is too crumbly.
Add in red hots if mixing in- instead of placing after baking
Form dough into a ball & then flatten a little
Place on parchment & lay another piece of parchment on top
Roll with heavy rolling pin to flatten to about ½ inch
Use your cookie cutters to cut your x's & o's
Place on baking sheet - bake 20 minutes or until set.
Remove from oven- allow to cool on baking sheet completely before transferring to airtight container.
**If placing your candies on the cookies after baking to avoid melting- do so immediately after removing from oven.

Looking for more Valentine’s Day Ideas?

Valentine Oreo Truffles

Red Velvet Bundt Cake w/ Kahlua Ganache

Valentine Red Velvet Brownies

To see where I am linking today- visit HERE

Kit Kat Oat Bars

By Kleinworth & Co Leave a Comment

From the looks of things around here I have been on quite an oat kick lately. That’s okay. Oats are so versatile. You can make them super healthy or really go all out with them & make an amazing treat. I have mentioned before that I like to keep everything in moderation. That means that just because I’m sharing healthier recipes with you to kick off the new year – I’m not abandoning my favorite goodies. I’m just keeping them more for the weekends now. One of my favorite little things to make are these Kit Kat Oat Bars. No bake- whip together in minutes – well that has my name all over it.

These literally come together in just moments. I love that they are no bake – because it takes that big ol’ oven a while to heat up. So if I’m baking I try to make it worth my while & do a few things at a time when it’s on. But I don’t always have the time for that & that’s where these come in.

The hubs can mention that he’d like a treat while we are having dinner. I can whip these up before I do the after-dinner clean up & pop them in the freezer (instead of the fridge- to chill faster) while I wash dishes. They are set & ready to enjoy by the time I’m ready to relax.

Print Recipe

Kit Kat Oat Bars

Ingredients

1 cup 2 sticks butter
1/2 cup packed light brown sugar
3 cups quick-cook oats
1 tsp vanilla extract
1/2 cup Kit-Kat candy – chopped

Instructions

Line a 9×9 glass baking dish with parchment & set aside
In a medium size saucepan- melt butter over medium
Add brown sugar & vanilla – stir until combined & brown sugar starts to melt
Add oats – stir to incorporate.
Cook on low 2-4 minutes
Remove from heat & transfer to prepared dish – pressing down into an even layer
Top with chopped Kit-Kat & press in slightly
Refrigerate at least 2 hours to set
Store at room temperature in an airtight container

Want more easy no-bake recipes?

No Bake Chocolate Caramel Oat Bars

Mixed Nut Bark

Banana Marshmallow Fudge Parfait

To see where I am linking today- visit HERE

Homemade Granola Bars

Blackberry Whole Wheat Mini-Donuts

I think many couples are at opposite ends on various different things – some small, some huge & some really don’t matter. One thing for the hubs & I – granola bars. He absolutely LOVES those crunchy granola bars that come in the little 2 pack & are all filled with that sweet honey flavor. Me- I really could take them or leave them. I’m more of a “if I’m going to eat a granola bar – I want it to be soft & chewy & packed full of chocolate chips” sort of person. Well – in my little list of nice things I’d like to do for the hubs has been the task of making him Homemade Granola Bars. The plan- make them just like he loves & then toy with the recipe to figure out how to make my perfect granola bar later. So this past week – that’s exactly what I did. He was BEYOND THRILLED.

Once in a while I make something that has him so over the top excited that I can completely change his tune about the store bought version. These granola bars are one of those things. He was quite impressed that I was able to make them & in his words “make them better than the store bought ones” he loves so much.

The kids loved them too. I did have one- for quality control you know. Don’t tell him – but I was pretty impressed myself & will probably enjoy a few before they are all gone. Don’t get me wrong- I’m still on a mission to make my version of perfect. But these really are quite tasty.

Print Recipe

Homemade Granola Bars

Ingredients

3-1/2 cups old-fashioned rolled oats
1/4 cup coconut oil
1/2 tsp salt
3/4 cups peanuts - rough chopped
1/2 cup raw honey
1/2 cup packed brown sugar
1/2 tbsp vanilla extract
1 tsp ground cinnamon

Instructions

Preheat oven to 375 degrees.
Line a large baking sheet with parchment - I used 3/4 sheet pan
Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated.
Transfer the mixture to the baking sheet and spread into an even layer.
Bake 20-25 minutes- stirring every 10 minutes
Remove the oats and lower the oven temp to 300 degrees.
Place the rough cut nuts in large bowl with toasted oats
Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar.
Remove from heat and stir in the vanilla and cinnamon
Pour over oats & nuts and stir with a large rubber spatula until thoroughly coated with the honey mixture.
Line 9x13 baking sheet with foil & spray with cooking spray
Transfer the granola mixture to the prepared baking sheet and press into an even layer.
Bake until golden, about 30-35 minutes.
Cool in the baking sheet, on a wire rack, for 10-15 minutes before cutting into bars
Cut the bars and then allow them to completely cool.
Do not wait longer than 15 minutes before cutting the bars as they will crumble

Want more great snack ideas?

Monkey Muffins

Chocolate Zucchini Muffins

To see where I am linking today- visit HERE

Peanut Butter & Banana Breakfast Cookies

Blueberry Granola Cereal

The kids have been asking for some new breakfast recipes to add to some of their everyday favorites. I like to keep things homemade. So coming up with a variety of options that are also time friendly can be challenging at times. So when I tried whipping up these Peanut Butter & Banana Breakfast Cookies in just a couple minutes – I was thrilled. They are soft & moist & packed full of heartiness to keep the kids full through the morning.

I love that these are simple enough that the kids could actually make them on their own. Just whip up the batter – NO EGGS & bake for a few minutes. The batter looks like very little in the bowl but ends up making about 15-16 cookies. That works out great when you have 3 very hungry teens just waiting to get their hands on these. They are the perfect thing to use up those over ripe bananas too. However – you don’t have to wait for them to get past their prime. I made these with a green banana & they still turned out great.

Print Recipe

Peanut Butter & Banana Breakfast Cookies

Ingredients

1 medium banana
1/4 cup chunky peanut butter
1/4 cup creamy peanut butter
1/3 cup raw honey
1 tsp vanilla extract
1 cup quick oats
1/2 cup whole wheat flour
1-1/4 tsp ground cinnamon
1/4 tsp baking soda

Instructions

Pre-heat oven to 350 degrees
Line large baking sheet with parchment - set aside
Place banana, peanut butter, honey & vanilla in mixer bowl & beat until banana is mashed & ingredients are well combined
Add oats, flour, cinnamon & baking soda - fold until just incorporated
Drop 1-2 tbsp of dough onto prepared baking sheet & flatten slightly
Bake until browned 12-15 minutes
Transfer to wire rack to cool
Store in airtight container at room temperature

Want more breakfast ideas?

Cinnamon Raisin Energy Bites

Granola Breakfast Bites

To see where I am linking today- visit HERE

Candy Cane Oreo Pie

By Kleinworth & Co 2 Comments

I’m on such a huge chocolate & peppermint kick right now. I can’t seem to get enough of that wonderful combo. The family sure isn’t complaining. The hubs waits all year for all the peppermint stuff to come on back. So when I start making all sorts of goodies with chocolate & peppermint- he’s one happy guy. So I just couldn’t wait to share this Candy Cane Oreo Pie with you all. I originally shared this over at Jen’s place about a week ago but just had to share it here with you all too. It’s rich & decadent & INCREDIBLY EASY to make. Isn’t that the best part??

It really is so simple & makes a huge impact. Chocolate, oreos & a hint of peppermint. I was so thrilled to find these holiday Oreo’s – Candy Cane mini’s. I don’t think I have ever found an Oreo flavor I didn’t fall in love with. It’s the one store bought treat (aside from candies) that we buy in bulk. So good.

The white chocolate drizzle on top is completely optional. You could add whipped cream instead. I decided on the white chocolate because I wasn’t sure how quickly we would get to enjoy this pie. It’s great when you need to make ahead & stores well in the freezer for a couple days. If you want whipped cream instead of chocolate drizzle – it’s best to add it right at serving time.

That’s it & look how pretty too!

Print Recipe

Candy Cane Oreo Pie

Chocolate, oreos & a hint of peppermint are what make this Candy Cane Oreo Pie the perfect holiday treat!

Prep Time20

Chill2

Course: Dessert

Cuisine: American

Keyword: candy cane, chocolate, oreo, pie

Servings:

Ingredients

27-30 Regular or double stuffed Oreo cookies regular size - not the mini ones
½ cup butter 1 stick - melted
1½ cups heavy whipping cream
2 cups semi-sweet chocolate chips
¼ cup granulated sugar
2 eggs
1 tsp peppermint extract
¼ tsp salt
½ cup Candy Cane Mini Oreos for topping
¼ cup white chocolate candy melts

Instructions

Place the regular size Oreo cookies in the food processor & grind them into crumbs.
Transfer to a medium bowl & add the melted butter. Mix with a fork until all crumbs are moist.
Transfer the moistened crumbs to a pie plate & press flat & up the sides to make the crust.
Place the crust in the freezer until ready to fill.
Place the chocolate chips, sugar, eggs, peppermint extract & salt in a blender- set aside.
In a small saucepan heat the heavy cream to a simmer- do not boil.
Pour the hot cream over the ingredients in the blender & then blend on high for 30-60 seconds.
Pour into the prepared Oreo pie crust from the freezer.
Top with Candy Cane Mini Oreos.
Melt the white chocolate candy melts by placing in a small squeeze bottle &placing it in a bowl of hot water until the chocolate is melted.
Once melted - squeeze over the pie in any desired pattern.
Place the pie in the refrigerator for a minimum of 2 hours to set. (I like to leave mine overnight or freeze for 2-3 hours)

Want more chocolate & peppermint?

No Bake Peppermint Oreo Bars

Peppermint Crunch Bites

Peppermint Chocolate Truffle Pancakes

To see where I am linking today- visit HERE

Mocktail “Champagne” Shots w/Canada Dry

Deep Fried Tortellini

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MingleNMix #CollectiveBias

We are inching closer & closer to the end of the year!!! Looking for Easy Family Dinner Ideas? I can’t believe just how quickly this year has gone by AND how much we were able to cram into it too. So I know that Christmas is just a few days away – which really means that my mind has already shifted to New Year’s & all it’s fun. Usually the kids stay up to watch the east coast celebrations & then they head to bed. Funny enough the hubs & I usually aren’t far behind because he’s always on call. Since he is on call – we keep our celebrations filled with things like goodies & mocktails. He could get called out on a moment’s notice – so he’s got to stay ready. I try to come up with fun twists on our holiday favorites to keep the excitement up for everyone. It’s important to make it special when he has to work on holidays. This year I decided that some fun Mocktail “Champagne” Shots w/ Canada Dry would be GREAT!

So typically you would add a little alcohol to your gelatin mix to create your “shots”. But since I was going for a mocktail version – I used Canada Dry Ginger Ale® instead. I picked it up at Walmart – my go-to place when picking up all my party needs.

You see – just 4 simple ingredients needed to create this super fun party treat.

(the different colored sprinkles count as one & the water isn’t pictured)

I’m so in love with this pretty color!

These are going to be SO MUCH FUN at our little low key party this year.

It makes me wish we were hosting some friends & family to share them with.

Print Recipe

Mocktail Jello Shots

Ingredients

4 envelopes unflavored gelatin
1 cup cold ginger ale
3 cups ginger ale - heated to boiling
2 tbsp sugar
sprinkles of choice

Instructions

Line 8x8 pan with foil (for easy removal later)
Pour 1 cup cold ginger ale into large bowl
Sprinkle gelatin over the top & let sit while you boil the remaining ginger ale
Once remaining ginger ale is boiling - carefully pour over cold mixture - stir until dissolved
Add sugar - stir until dissolved
Carefully pour into prepared pan
Place in refrigerator for a minimum of 3 hours - I like to let sit overnight
Remove from pan & cut into squares
Add desired sprinkles

You can visit Canada Dry Ginger Ale® or 7UP® or check out Walmart to find a store near you to pick some up.

Want more great party recipe ideas?

Captain Crunch Bourbon Balls

Champagne Punch

To see where I am linking today- visit HERE

Pages: 1 2

Peppermint Pudding Cups

By Kleinworth & Co Leave a Comment

I have been talking a lot about quick & easy desserts here lately. Rather quick & easy recipes in general. I really think that sometimes it doesn’t matter the time it takes but rather the presentation that really brings smiles. Take these Peppermint Pudding Cups for example. I was able to make 3 of these in just a couple minutes & the kids ooohhhed & aaahhhed over them just like they do over the super elaborate desserts I create. These would be a fabulous little dessert for a large gathering. Easy, quick & inexpensive too. All of these things make it a WIN in my book. Let me show you what I did to spruce it up & make it extra special.

Adding a little peppermint extract to each flavor of pudding gives it great peppermint flavor – perfect for the holidays.

Like I said before – it’s all about the presentation. If I had just slopped the pudding in a plastic bowl & handed it to them it would have made zero impact. It would have been a completely forgettable dessert. Instead – layering it in the glass & topping it with additional peppermint goodness makes all the difference. Which is why something as simple as instant pudding can turn FABULOUS in a few minutes with a little added love.

Print Recipe

Peppermint Pudding Cups

Ingredients

1 3.9 oz instant chocolate pudding mix
1 1.34 oz vanilla instant pudding mix
4 cups cold milk
1 tsp peppermint extract
peppermint baking chips
Hershey's candy cane candy bar
whipped cream

Instructions

Add instant chocolate pudding, 1/2 tsp peppermint extract & 2 cups cold milk to a medium sized bowl & whisk well until all combined. Set aside to thicken.
Repeat the same process with the vanilla pudding, remaining 1/2 tsp peppermint extract & remaining 2 cups cold milk in another bowl.
Once pudding has thickened (about 5 minutes) start layering your cups
Small layer of chocolate, vanilla & finished with chocolate - you can also alternate in the cups if you like to have some mostly vanilla & others mostly chocolate.
Top with peppermint baking chips, a little whipped cream & more peppermint baking chips
Add one piece of the candy cane candy bar for added fun
Serve immediately or you can chill in refrigerator for several hours prior to adding whipped cream if needed

Want more easy dessert ideas?

No Bake Peppermint Oreo Bars

Mixed Nut Bark

Reese's Coco Clusters

To see where I am linking today- visit HERE

Holiday Coco Clusters

By Kleinworth & Co 1 Comment

Hello all my wonderful friends!!! I mentioned yesterday that with a little planning, learning to decline certain things to keep the calendar more open & sticking to a plan- we are nearing the end of our chaos this time of year. I love saying that & it feels so good. So since my focus this season has been a less is more sort of approach the last thing I want to do is fill that time up with other stuff. I worked so hard to make sure we have more family time available – I don’t want it filled with all sorts of other stuff. So fast, simple recipes are my main goal this year. So I came up with these Holiday Coco Clusters that prep in just 10 minutes + chill time. 100% delicious & definitely smile makers.

So here’s the back story on these. For years my mother-in-law would make other varieties of these little chocolaty bites. When we would visit – I would be the one that never left the buffet table. I would get there, set down gifts, say my hellos & then quickly find my way to the spread that spanned the bar area. My mother-in-law was the queen of little snacky type goodies. If I learned anything from her – it was to take what you know you already like & just keep playing & twisting it to come up with even better versions. That’s how these came about. While we still love & make the original version – these are pretty amazing too.

I love that these store well – which means you can give them as gifts.

Homemade goodies make the best gifts!

Print Recipe

Holiday Coco Clusters

Course: Dessert

Ingredients

1 cup mini marshmallows
1/2 cup sweetened coconut
1-1/4 cup coco puffs cereal
1 cup white chocolate chips
1 tbsp shortening
Holiday sprinkles - opt

Instructions

Measure out your cereal, coconut & marshmallows & set aside.
Combine white chocolate chips & shortening in glass bowl
Heat over double boiler, stirring frequently until melted
Pour over your dry mix - stir to coat evenly
Scoop tablespoon size drops out & place on parchment lined baking sheet
Sprinkle holiday sprinkles on top
Refrigerate to firm up at least 1 hour before serving.
Store in airtight container at room temperature.

So- do you want more delicious holiday treats?

Peppermint Crunch Bites

Red Velvet Fudge

Frostbitten Red Velvet Brownie Bites

To see where I am linking today- visit HERE

Chocolate Peppermint Cake

Red Velvet BlackBerry Crash Cake

Earlier this week we celebrated my older daughter’s birthday. I can’t believe she’s 14 – which here in the state of Idaho is legal driving age. Well… that’s not going to happen any time soon. But anyhow- she’s of the age now that a traditional birthday cake isn’t quite necessary & the whole birthday ordeal is scaled back. Something a little different is often okay with her & this year she chose this Chocolate Peppermint Cake to help us celebrate. I was happy to make it as I had only baked one other cake in the new oven & I was eager to try out another recipe. She really loves the combination of chocolate & peppermint so this cake was just perfect for her.

I was hesitant to go this route for her as we really try to keep her birthday & anything Christmas related as separate as possible. But it was her idea – so fortunately it fits with the season & I can share it here with you all now.

I decided on a light peppermint glaze this time for presentation. I wish I could have shown you a slice – but I didn’t want to pre-cut her cake before the celebration. We ended up adding just a little bit of this toasted coconut hot fudge on top which was DIVINE!

Print Recipe

Chocolate Peppermint Cake

Ingredients

1 package chocolate cake mix I used triple chocolate fudge
1 package instant chocolate pudding mix 3.9 ounce
3 tbsp cocoa powder
1-1/4 cups milk
1/2 cup sour cream
2 large eggs
1-1/2 cups peppermint baking chips

Icing

1 cup confectioners sugar
2 tbsp milk
1/2 tsp peppermint extract

Instructions

Preheat oven to 350 degrees
In mixer bowl - combine cake mix, pudding mix, cocoa, milk, sour cream & eggs
Beat on medium for approx 2 minutes
Fold in peppermint chips
Liberally spray tour bundt pan with Bakers Joy (this is particularly important if using a bundt pan with a lot of detail)
Pour batter into sprayed pan
bake 55-60 minutes or until cake springs back when pressed
Allow to cool in pan on wire rack for 20 minutes
Invert onto plate & allow to completely cool before adding icing

To make icing

Combine all icing ingredients in small bowl & whisk well
Drizzle over cake & sprinkle with additional peppermint baking chips if desired

Want more cake ideas?

Peppermint Thin Cake

Grasshopper Ice Cream Cake

To see where I am linking today- visit HERE

Red Velvet Fudge

By Kleinworth & Co 15 Comments

Easy Red Velvet Fudge is made with white chocolate chips, cake mix, and sprinkles for a simple, no-bake holiday treat that everyone loves.

It’s fudge season!!!! I say that with an abundance of enthusiasm because my mom was the queen of fudge. She had people lining up to get her to make a little plate of her AMAZING recipe.

So when I think of fudge – I automatically think of her, which makes me smile.

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Eggnog Oatmeal Cookies {Oatmeal Recipes}

By Kleinworth & Co 11 Comments

This shop has been compensated by Collective Bias, Inc. and Quaker. All opinions are mine alone.

As you know I have been on a cookie kick around here. It’s the holidays I suppose. I realized that when I started pulling out cookie recipes that I have stuck to the same old favorites for so very long. It was time to revamp things & make some new favorites. Since the hubs all time favorite is Oatmeal Raisin I decided to start there. To me oatmeal raisin is more of a fall thing. So I decided to take his favorite holiday drink- eggnog, and my favorite oatmeal recipes & create these ultra delicious Eggnog Oatmeal Cookies. He was pretty excited. He even asked how on earth I was going to be able to make them year round when I can’t find eggnog in the stores. Yep- guess these are a new favorite when he’s worried about stuff like that.

We headed to Target to pick up some essentials. I headed to the hot cereal isle to pick up some Quaker Oats in the limited edition packaging.

It’s found exclusively at Target. Grab a coupon to pick some up.

How cute are those pine trees?? I love the winter packaging. Anything with pine trees reminds me of the hubs home of Tahoe. Even though we live in CDA now & it’s so similar to Tahoe, I still think of Tahoe first when I see winter scenes.

Really – the sparkling sugar is my favorite part. I will always find a way to use the sparking sugar. It looks like glistening snow.

These have the perfect hit if eggnog flavor to pair with the crunchy outside & chewy inside of these YUMMY oatmeal cookies.

For more info on Quaker Oats – visit them on Facebook & Pinterest. #QuakerUp #MyOatsCreation #CollectiveBias

Print Recipe

Eggnog Oatmeal Cookies

Ingredients

1/2 cup shortening
1/2 cup butter - room temperature
3/4 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
2 1.34ounce packages instant vanilla pudding mix
1 tbsp vanilla extract
1 tsp baking soda
1 tsp water
1/2 tsp salt
1 tsp molasses
1 cup quick cook oats
2-1/4 cup all purpose flour

Icing

1-3 cups confectioners sugar
1 cup eggnog
sprinkles of choice

Instructions

Preheat oven to 375 degrees
Beat butter & shortening together in mixer bowl until smooth
Add in sugars - beat until fluffy
Add eggs - mix slowly until just incorporated
Add in pudding mix, vanilla, molasses, baking soda, water & salt - beat well
Mix in oats & flour
Roll into tablespoon size balls & place on baking sheet about 2 inches apart
Bake 12-13 minutes - or until tops look lightly cracked
Cook on baking sheet & then transfer to wire rack
Make icing by mixing eggnog & confectioners sugar in small bowl starting with 1 cup confectioners sugar & a drizzle of eggnog. You want just enough eggnog to make it dippable but not too thin that it runs off the cookie. I ended up making 3 batches like this to get through all the cookies.
Dip each cookie half way into icing & place on wire rack to drain
Sprinkle with decorations before icing sets

Want more great oatmeal recipes?

Oatmeal Peanut Butter Cookies

Oatmeal Cookie Overnight Oats

Oatmeal Date Cookies

To see where I am linking today- visit HERE

Pages: 1 2

Reese’s Coco Clusters

Peanut Butter Nutella Salted Sandwich Cookies

I love a tasty little treat that whips together in moments. This time of year there isn’t always time for all the goodies I would love to make. I tend to chose recipes that end up taking more time than I have, which leaves less time for other things. Then I remembered some of the wonderful little treats my mother-in-law used to make. Every Christmas we could go to her house & she would have all these goodies sitting out that I couldn’t get enough of. I would ask her for the recipes of all of them. You know what she said to me EVERY TIME? “Oh Gina! It’s so easy – you don’t need a recipe” was how each & every food conversation started. She was the queen at whipping up wonderful treats that tasted so good. I would park myself on a bar stool & munch all afternoon until my stomach hurt. So since it’s that time of year – I decided to take a couple ideas from her book of secrets. I put my own twist on them for you all here today to bring you these Reese’s Coco Clusters.

It literally takes longer to cool these than it does to make them. They keep well too. The hubs grandmother sends us similar treats each year all the way from Northern Nevada. They still taste great when they arrive. They never last long past the first day- the kids knock them out quick.

Chocolate & Peanut Butter – really!! SO YUMMY!

Print Recipe

Reese's Coco Clusters

Ingredients

1 cups peanut butter chips
1 tbsp shortening
1-1/4 cup Coco Puffs Cereal
8 ounce bag Reese's Peanut Butter Cups Minis - chopped in half

Instructions

Prepare your peanut butter cups & place in medium size bowl
Add your cereal to chopped peanut butter cups- set aside.
Combine peanut butter chips & shortening in glass bowl
Heat over a double boiler on medium, stirring frequently until completely melted
Pour over your cereal & peanut butter cups - stir to coat evenly
Scoop tablespoon size drops out & place on parchment lined baking sheet
Refrigerate to firm up at least 1 hour before serving.
Store in airtight container at room temperature.

Want more chocolate & peanut butter ideas?

Peanut Butter Cup Cookies

Peanut Butter Nutella Cookies

To see where I am linking today- visit HERE

Chocolate Bark

By Kleinworth & Co 7 Comments

This Chocolate Bark with Nuts is rich, velvety chocolate topped with premium nuts, creating a symphony of flavors and textures in every bite.

Chocolate bark is one of those amazing treats that’s as fun to make as it is to eat! Imagine a thin layer of smooth, melted chocolate spread on a baking sheet, then sprinkled with all sorts of yummy toppings like crunchy nuts, flaky sea salt, or even candy canes.

I’ve got so many memories of making chocolate bark with my family growing up. So this type of chocolate has a special place in my heart. It’s a versatile sweet treat that’s perfect for the holiday season or any time of year when you need a quick and easy dessert.

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Peppermint Thin Cake

Blackberry White Chocolate Buckle

It’s been a really long time since I made a cake. I have been craving cake. Growing up in a house with a baker – cake was an almost everyday thing. So going so very long without it had me sort of going through a funk. One that only a good piece of chocolate cake could fix. But since we have been working so hard at being dedicated to the gym – even during this time of year, I wanted a lightened up version. I created this Peppermint Thin Cake which gives me everything I have been craving – but I don’t have to feel so guilty about having it during the week. Plus it’s all holiday inspired – which makes it feel extra special.

It’s just enough cake to cure the craving – at least for now.

Adding whipped topping instead of frosting helps keep it a little healthier too. You could omit all these toppings & just do a little confectioners sugar right before serving if you like. That would be so pretty too!

Print Recipe

Peppermint Thin Cake

Ingredients

3/4 cup granulated sugar
1/2 cup water
1 tbsp homemade kahlua
3 ounces bittersweet chocolate - chopped
2 egg yolks
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/4 tsp baking powder
5 egg whites
8 ounces whipped topping -semi thawed
Peppermint pieces for topping

Instructions

Preheat oven to 350 degrees
Lightly coat 9" spring form pan with cooking spray & set aside
In medium saucepan - combine water, sugar & homemade kahlua
Heat over medium until sugar has dissolved & mixture almost boils.
Add chocolate & stir until melted - remove from heat - set aside.
Place the 2 egg yolks in small bowl (reserve your whites for later)
Gradually add your chocolate mixture to your egg yolks being careful to not scramble them
Once combined - add vanilla - stir & set aside.
In a medium bowl - combine cocoa powder, flour & baking powder
Add in chocolate/egg mixture & whisk until smooth. Set aside
In mixer bowl with whip attachment - add your reserved egg whites & additional 3 egg whites
Whip on medium-high until stiff peaks form
Take a small amount & whisk into chocolate mixture to lighten
Then fold in the rest carefully as to not deflate the egg whites
Transfer to prepared pan
Bake 25-30 minutes or until top springs back when lightly touched
Cool in pan on wire rack for 10 minutes
Transfer to freezer to continue cooling
Once cooled - spread your semi-thawed whipped topping over the top
Sprinkle your peppermint pieces to decorate
Return to freezer until time to serve to keep whipped topping from completely melting.

Want more cake ideas?

Red Velvet BlackBerry Crash Cake

Chocolate Sweet Potato Cake

To see where I am linking today- visit HERE

White Chocolate Fall Popcorn

By Kleinworth & Co 3 Comments

Hello everyone!!! Today is exciting! I have the pleasure of sharing this fabulously yummy White Chocolate Fall Popcorn over at Leigh Anne’s place today for Bake Craft Sew– today!!!! Can I get a WHOOT??!!! So, if you are not familiar with Bake Craft Sew let me share a little bit about it. Each year a few very AWESOME bloggers open their blogs up to all of us who love them & allow us to post a little something holiday themed. The idea is to inspire people to get started creating handmade holiday items – be it food gifts, sewing ideas & crafts. This series has been going on for 5 years!! Wow – how cool is that?!

So since we are sharing edible gifts I thought I would go with this White Chocolate Fall Popcorn.

I know that I typically end up with at least 2 of those jumbo cans of popcorn during the holidays. Giving popcorn as a gift isn’t unusual. However – giving some like this all covered in gooey marshmallow creme & white chocolate is WAY BETTER!

Really – aside from the cheese popcorn in those tins – could take them or leave them. I do have quite an addiction to the cheese popcorn. It’s crazy. If those tins came with just one flavor – I would buy 10 of them – all cheese! No joke.

But since I can’t do that – this is the next best thing. You see – I can whip up a large batch & disburse among all the little gift buckets. Then I save out a little bit to snack on while the kids are out delivering to the neighbors. It works out great.

So to grab the recipe – head on over & see Light Anne at Your Homebased Mom

Check out all the other AMAZING contributions by other bloggers for Bake Craft Sew while you are there.

~~So now on to the GIVEAWAY!!!~~

Check this bad boy out! I soooo wish I could be eligible to win. Look at this!!!

ENTER! ENTER! ENTER!! GOOD LUCK!!!

a Rafflecopter giveaway

Want more food gift ideas?

Homemade Kahlua

Pumpkin Spice Truffles

Macadamia Nut Bark

To see where I am linking today- visit HERE

Peanut Butter Cup Cookies

By Kleinworth & Co 3 Comments

I think I mentioned it before – but I think it’s okay to say it again….It’s cookie season!!! Now is the time when the kitchen never gets a break. I’m in there daily baking up goodies to send off to this person or that person. My mom was like that, always baking a plate full of love to give to someone on her list. I suppose that is where I get it. I love homemade gifts- especially the tasty kind. I came up with this recipe for Peanut Butter Cup Cookies that will surely be a hit with all who receive them.

These are a huge favorite of the hubs. I don’t know if it’s a guy thing or what. But most of my blogger friends say that their spouses love the peanut butter & chocolate combo. I’m a fan too- don’t get me wrong. It IS pretty amazing. But my hubs- it’s his “go-to” flavor combo every single time. I love that this recipe makes approximately 64 cookies – so I can take care of multiple people on my list with one batch of cookies. YAY!

Print Recipe

Peanut Butter Cup Cookies

Ingredients

3 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1-1/2 cups brown sugar - packed
1 cup granulated sugar
1/2 cup I Can't Believe It's Not Butter Spread - melted
1/2 cup Reese's Spreads
2 tsp vanilla extract
2 eggs - room temperature
4 tbsp water
2-1/2 cups Peanut Butter Chips

Instructions

Preheat oven to 375 degrees
Combine flour, cocoa, baking soda & salt in medium size bowl- set aside
Cream sugars, I Can't Believe It's Not Butter & Reese's Spreads
Add eggs, vanilla & water. Beat well
Add dry ingredients
Fold in peanut butter chips
Make tablespoon sized balls with the dough & place on baking sheet
Add a couple extra peanut butter chips to the tops
Bake 7-9 minutes
Cool on baking sheet 5 minutes before transferring to wire rack to completely cool.
Store in airtight container
*Makes approx 64 small cookies

Want more cookie recipes?

Chocolate Chip Pecan Cookies

Oatmeal Peanut Butter Cookies

Chocolate Chocolate Chip Sugar Cookies

To see where I am linking today- visit HERE

Chocolate Chip Pecan Cookies