Maple Bars

Maple Bars
recipe from Make Lemonade and More

For the Dough
INGREDIENTS:
1 1/2 cups milk
1/3 cup shortening 
4 Tablespoons granulated Sugar
2 teaspoons salt
1/4 cup lukewarm water
2  (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)
2 teaspoons cinnamon

DIRECTIONS:
1. In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.2. In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
3. After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. 
4. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky.  Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.5. Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. 6. Punch down and roll out into a large rectangle about 1 inch thick.
7. Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes.

8. While bars are raising,  preheat the oven to 425 degrees. Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.

Maple Icing
INGREDIENTS:
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar
2 teaspoons mapleine (found by the flavor extracts and seasonings)
1/8 teaspoon salt

DIRECTIONS:
1. In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes. 

2. Remove from heat and cool for 15 minutes. 

3. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)

4. Spread on maple bars and enjoy! 

Mini Fruit Pizzas

Mini Fruit Pizzas
recipe from Banner Boutique

INGREDIENTS:
1 small package Pillsbury sugar cookie dough (I just made my own) 
1 8 oz package cream cheese, softened
1 large container cool whip
4 cups of any kind of fruit

DIRECTIONS:
1. Cook sugar cookie dough either as 1 large pizza, small cups or small cookies at 350 degrees. Cooking time will depend on what type of cookie you are making (generally 6-7 minutes for small cookies, longer for on large cookie), do not overcook. (I placed the sugar cookie balls in the mini muffin tin like she did on the website and they didn't spread out. I had to press them, after they were cooked, with a spoon. The second batch I smooshed the cookie dough down and they worked better.)
2. Whip softened cream cheese, then add in cool whip until nice and smooth.
3. Place in Ziploc bag, cut off tip, pipe frosting onto cookies.
4. Decorate with fruit.

Chocolate Peanut Butter Covered Brownie Bites

Chocolate Peanut Butter Covered Brownie Bites
from Picky Palate

INGREDIENTS:
1 brownie mix
2 cups chocolate chips
1/4 cup peanut butter

DIRECTIONS:
1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.
2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

*I may not be able to cook right now but give me a recipe with chocolate and peanut butter and I am all over it!

Oatmeal Butterscotch Bars

Oatmeal Butterscotch Bars
recipe and image from My Kitchen Cafe

INGREDIENTS:

Bars:
1 1/4 cups all-purpose flour
2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch chips
16 tablespoons (2 sticks) butter
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract

Glaze:
1/4 cup butterscotch chips
2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt

DIRECTIONS:

1. Preheat the oven to 350 degrees and adjust an oven rack to the middle position. Line a 9X13-inch baking pan with aluminum foil, letting the foil hang over the each short edge by one or two inches. Lightly grease the foil with cooking spray.

2. In a medium bowl, whisk together the flour, oats, baking soda, and salt.

3. Place the 3/4 cup butterscotch chips in a large bowl. In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in the brown sugar until combined. Whisk in the egg and vanilla. STir in the lfour mixture, just until incorporated.

4. Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.

5. While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.

6.Drizzle the glaze over the warm bars. Let the bars cool completely in the pan. Remove the bars from the pan using the foil overhang and cut into squares. Serve.

Homemade Granola Bars

Homemade Granola Bars
from Jillane Isom

INGREDIENTS:
1 cup brown sugar
1/2 cup flaked coconut
2/3 cup crunchy peanut butter
1/2 cup Karo Syrup
1/4 cup butter melted
2 tsp vanilla
1/2 cup wheat germ
3 cups oats
1 cup chocolate chips, M&Ms, craisins, almonds, etc. (anything you want)

DIRECTIONS:
1. Mix all ingredients together.
2. Bake in 9x13 for 15 minutes at 350°
3. Cool, cut and wrap.

*Recipe can be doubled and baked in a cookie sheet.

Hot Fudge

Hot Fudge
from Our Best Bites

INGREDIENTS:
3 ounces semi-sweet chocolate (3 squares of baking chocolate or 1/2 cup chips)
1 can sweetened condensed milk
1/4 cup butter

DIRECTIONS:
1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.
2. Put it in a pan on medium heat and melt it all together till it's smooth and creamy.
3. If you have leftovers then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency.

*I usually make my mom's hot fudge recipe but couldn't find it and she wasn't home to give it to me so I used this recipe instead. Oh the chocolate was delicious! I actually burnt my finger because I couldn't wait and stuck it right into the boiling chocolate! :)

Homemade Chocolate Dessert Cups

Homemade Chocolate Dessert Cups
from Mel's Kitchen Cafe

INGREDIENTS:
*Note: please be aware that these cups should not be served to anyone with a latex allergy!
*Makes about 12 chocolate cups

9 ounces white chocolate
12 ounces semisweet chocolate
Food coloring, if needed
12 standard-size (7 in/17.8 cm) balloons

DIRECTIONS:

Blow up 12 balloons, inflating them only to the point that the bottom 1/3 of the balloon will be the perfect size for a chocolate cup. You definitely won’t inflate the balloon to it’s full capacity. Gently wash the balloons with warm water and let them dry completely (to avoid seizing the chocolate with little drops of water). Set the balloons aside.

Melt the chocolate in a heatproof bowl in the microwave, taking care not to overheat the chocolate or it will seize and harden. If you want to avoid the white “blooming” lines that can appear in dried chocolate, reserve about 2 tablespoons of unmelted chocolate and stir it into the warm, melted chocolate until all the chocolate bits are melted and smooth. This is a quick and dirty way to temper chocolate.

Take a balloon and press it into the chocolate so the chocolate comes about 1/3 of the way up the balloon. Set the balloon on a lined baking sheet to dry. Once all the balloons have been dipped, allow the chocolate to set in a cool location (like the refrigerator or a cool storage room or non-fumy garage). Don’t discard the chocolate until you have removed the balloons from the cups, in case there is any breakage that can be repaired. Once the chocolate has set, bring the trays of balloons to room temperature and let them sit for 5 minutes or so. You don’t want the chocolate to soften too much, but you want to take the chill off a little bit.

Carefully snip a tiny cut in the top of the balloon, holding on to the balloon, and avoiding a huge cut (this could cause the chocolate to shatter). The goal is slow and easy here. Let the balloon gently deflate. When it has released all the air, gently press the bottom of the balloon while peeling the balloon away from the chocolate. Again slow and easy. If you use your fingers to press down on the balloon while peeling it away from the edge, it will help the process.

Once the balloon is completely removed, store the chocolate cups in a cool location until ready to use. If a chocolate cup (or ten) ends up with a hole in the bottom, never fear. Simply dollop a small spoonful of leftover chocolate over the hole and let it set.

*Go to her website for excellent step-by-step photo instructions. These were harder to make then I thought they were going to be. The balloons were rather hard to peel off the chocolate. And I didn't give myself enough time to fix the wholes in the bottom. But, they were still really fun and yummy!

I made half of this recipe, only using the white chocolate with pink food coloring. I made six bowls for our family of four just in case some of them didn't work out, and that was a good idea! :)

Chocolate Chip Toffee Bars

Chocolate Chip Toffee Bars
from My Kitchen Cafe

INGREDIENTS:
2 1/3 cup flour
1/4 teaspoon salt
2/3 cup brown sugar
3/4 cup butter, soft
2 eggs, slightly beaten
2 cups semi-sweet chocolate chips, divided
1 cup coarsely chopped nuts (optional – I left these out)
1 can sweetened condensed milk
1 package toffee bits, divided

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Line a 9X13 pan with aluminum foil and lightly spray with nonstick cooking spray.
3. Whisk together flour, salt and brown sugar.
4. Cut in the butter with a pastry blender or fork until the mixture is crumbly.
5. Add eggs and mix well with a wooden spoon or your hands.
6. Mix in 1 1/2 cups of the chocolate chips and the 1 cup nuts.
7. Set aside 1 1/2 cups of the dough. Press the remaining dough into prepared pan. Bake for 10 minutes.
8. Pour the sweetened condensed milk evenly over the crust.
9. Top with all but 1/3 of the toffee bits. Place pieces of remaining dough over the top. Sprinkle with remaining 1/2 cup chips.
10. Bake for 25-30 more minutes, or till golden brown.
11. Sprinkle the remaining 1/4 cup toffee bits on top. Cool completely before serving.

*YUM!! I loved these! They were so great and even better the next day!

Baked Cinnamon Chips

Baked Cinnamon Chips
recipe and image from Our Best Bites

INGREDIENTS:
Flour Tortillas (the 6 inch ones work best)
Melted Butter
Cinnamon Sugar (just mix cinnamon and sugar together)

DIRECTIONS:
1. Lightly brush one side of each tortilla with melted butter.
2. Then sprinkle on some cinnamon sugar.
3. Use a pizza cutter to cut those tortillas into wedges.
4. Place them on an ungreased baking sheet (sugar side up) and bake them in the oven for about 10-12 minutes. You'll see them crisp up. Watch for the edges to turn up.
5. Remove from oven and let cool.

Magic in the Middle Cookies

Magic in the Middle Cookies
from My Kitchen Cafe

INGREDIENTS:

Chocolate Dough
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners’ sugar

DIRECTIONS:

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
4. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
5. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
6. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
7. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
8. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
9. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
10. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Yummy, these chocolate cookies were great and I loved the surprise of peanut butter in the middle! They were of course excellent dipped in milk!

Cupcake Pops

Cupcake Pops
from Bakerella

I keep forgetting to post the pictures of the cupcake or cake pops my friends and I have made. They are so cute, so delicious, but pretty time consuming to make. I think we have made cupcakes, Halloween, UNLV graduation, and Valentines. I won't post the ingredients or instructions here so just head over to Bakerella! Enjoy!

Fudgy Mint Brownies

Fudgy Mint Brownies
recipe and image from Our Best Bites

INGREDIENTS:
Brownies:
4 squares unsweetened baking chocolate (4oz)
1 cup butter
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking powder

Frosting:
2 cups powdered sugar
4 TB butter, softened
1 1/2 tsp peppermint extract
1-2 TB milk
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips
6 TB butter

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 9x13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
2. Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
3. With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
4. Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.
5. While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.

Oh how I love a good mint brownie!!

Mini Molten Lava Cakes

Mini Molten Lava Cakes
from Our Best Bites

INGREDIENTS:
4 TB real butter
1/3 cup sugar
3 large eggs
1/3 cup flour
1/4 tsp salt
8 ounces bittersweet chocolate (1 1/3 cups), melted
butter for preparing pans

Additional toppings:
powdered sugar
whipped cream
vanilla ice cream

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. To prepare pans, use your fingers to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra discard.
3. In a bowl with a mixer, beat the 4 TB butter and 1/3 cup sugar until fluffy. Add eggs one at a time, beating well after each addition.
4. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combine. Don't overmix.
5. Divide batter evenly among prepared muffin cups or ramekins and then place them on a cookie sheet. Fill them not quite 3/4 of the way full.
6. Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 minutes for muffin pan, and 10-12 for ramekins. Remove from oven and let stand 10 minutes.

You can serve them one of two ways. Obviously if you're using a muffin pan you'll need to invert the cakes and place them on serving plates. They should pop right out after you run a sharp knife around the edge. If you are using ramekins, you can serve right in the dish too. Dust with powdered sugar.

These were so rich and delicious and I loved the creamy, chocolaty center. Definitely needed to be served with vanilla ice cream! Yummy chocolate!

Caramel Popcorn

Caramel Popcorn
from Mom

INGREDIENTS:
12 Cups popped popcorn (1/2 cup kernels)
1 Cup Brown Sugar
1/4 Cup Corn Syrup
1/2 Cup Butter (1 stick)
1 can Sweetened Condensed Milk
1 tsp. Vanilla
1/2 tsp. Salt

DIRECTIONS:
1. Bring sugar, syrup, and butter to a boil until it reaches soft ball stage (235 degrees).
2. Remove from heat, stir in sweetened condensed milk, vanilla, and salt.
3. Add to popcorn.

Cinnamon Rolls

These cinnamon rolls are delicious! The dough is super easy because it can be made in the bread maker. After rolling out the cinnamon rolls, they can be placed in the fridge overnight and cooked in the morning. Yummy!!

Cinnamon Rolls
from Ryan Parsons

INGREDIENTS:
Dough Ingredients:
1/4 cup water
1 cup whole milk (or Evaporated Milk)
1/2 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/2 tsp salt
1/2 cup granulated sugar
4 1/2 cup unbleached white bread flour (All-purpose will due fine)
1 TB vital wheat gluten (or just add 1 extra TB of flour)
1/4 ounce yeast

Filling Ingredients:
1 cup light brown sugar, firmly packed
3 TB cinnamon
1/2 cup butter, softened

Frosting Ingredients:
4 ounce cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp vanilla extract

DIRECTIONS:

1. Remove a large egg from the refrigerator and permit it to reach room temperature.
   
2. Gently melt the butter. Add the Water and Whole Milk. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further.
   
3. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting.
   
4. Remove the butter from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon, set aside.
   
5. After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" rectangle.
6. Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Butter or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Butter over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.
7. Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. You should get 15 rolls.
   
8. Coat 2, 13”x9” pans with nonstick spray. Place rolls into baking pans 1" apart. Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan.
   
9. After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned.
   
10. Remove the cream cheese and butter from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.
    
11. Use the Flat Beater (or Paddle) to blend the cream cheese and butter for 6 minutes. Use a "slow mixing" speed on your machine.
    
12. Switch to the Stainless Steel Whip and whip the cream cheese and butter mixture for 10 minutes. Use a "medium fast whipping" speed on your machine.
    
13. Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at slow speed. Add the remaining 1 cup of powdered sugar and mix for an additional minute.
    
14. Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip
    
15. Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately.

Pumpkin Crumble Cake

Pumpkin Crumble Cake
from Mom

INGREDIENTS and DIRECTIONS:
Mix and spread in 9x13 pan:
1 pkg yellow cake mix (reserve 1 cup)
1/3 cup melted butter
1 egg

Blend and pour over cake:
1 29 oz can of pumpkin
1/2 cup sugar
1/2 cup brown sugar
2/3 cup evap milk
3 eggs
2 TB pumpkin spice

Mix till crumbly and sprinkle over pumpkin:
1/4 cup butter
1/2 cup sugar
1 cup reserved cake mix

Bake at 350 for 45-50 minutes. Serve with whip cream!

Vanilla Buttercream Frosting

Vanilla Buttercream Frosting
from Mom

INGREDIENTS:
3 cups powdered sugar
1 cup butter
1 tsp vanilla extract
1-2 TBS whipping cream

DIRECTIONS:
1. Mix together sugar and butter. Mix on low speed until well blended. Mix on medium speed for 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute.

The Best Sugar Cookies

The Best Sugar Cookies
from Mom

INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt

DIRECTIONS:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.
2. Cover, and chill dough for at least one hour.
3. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
4. Bake 6-8 minutes in preheated oven. Cool completely.

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies
from Our Best Bites

INGREDIENTS:
2 1/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) butter

1/4 cup Smart Balance margarine (or similarly high-quality margarine)

3/4 cup white sugar

3/4 cup packed dark brown sugar

1 tsp vanilla extract

2 eggs

1 c. Heath bits

3/4 cup semi-sweet chocolate chips

1/4 cup white chocolate chips

DIRECTIONS:
1. Preheat oven to 375.
2. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
3. Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined.
4. Drop dough onto the cookie sheets and bake 8-10 minutes until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.

*I used light brown sugar and all butter because I didn't have margarine. These cookies were yummy (especially the dough)! You obviously can't go wrong with chocolate, white chocolate, and toffee!

Layered Oreo Peanut Butter Pie

Layered Oreo Peanut Butter Pie
adapted from RecipeZaar

INGREDIENTS:
22 Oreo cookies, divided
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar, divided
about 20 ounces of whip cream
18 miniature peanut butter cups, chopped
1 cup milk
1 package instant chocolate pudding mix

DIRECTIONS:
1. Crush 18 cookies; mix with butter; press into bottom of an ungreased 9x9 dish.
2. Beat cream cheese, peanut butter, and 1 cup powdered sugar until creamy.
3. Stir in half, 8 ounces, of the whipped topping; spread over crust.
4. Sprinkle with the chopped peanut butter cups.
5. In second bowl, beat milk, pudding mix, and the rest of the powdered sugar on low for 2 minutes.
6. Fold in 8 ounces whipped topping, spread over the peanut butter cups.
7. Spread more whipped topping for the top layer.
8. Crush the 4 remaining Oreos; sprinkle on top.
9. Cover and refrigerate or freeze for 4 hours.