Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream Recipe

Chocolate Salted Caramel Cupcakes Recipe

Chocolate Salted Caramel Cupcakes Recipe

Peanut Butter & Chocolate Munchies Cookie Recipe

Peanut Butter & Chocolate Munchies Cookie Recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2
cup butter, softened
1/2
cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1
egg
1
tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until theyre just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

Chocolate Peanut Butter Surprise Cookies Recipe

Chocolate Peanut Butter Surprise Cookies Recipe

Filling:
3/4 cup confectioners' sugar
3/4 cup peanut butter

Cookie:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1/4 cup peanut butter
1 tsp vanilla
1 egg
1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda

For the centers, mix the peanut butter and sugar together (you may need to use your hands). Form into approximately 30 balls and flash freeze on a baking sheet.

While they're chilling, make the cookie dough:
Beat the butter, sugars and peanut butter together until mixed.
Add in the vanilla and egg and beat to combine.
Gradually add in the flour, cocoa powder and baking soda until blended.
Remove the peanut butter centers from the freezer, and shape the cookie dough around the ball until completely covered.
Flatten the cookies with a sugar-dipped glass.
Bake on 375 F for 7 to 9 minutes, until tops of cookies just begin to crack.

REESE'S Peanut Butter Bark Recipe

REESE'S Peanut Butter Bark Recipe

Ingredients

• 2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bar, broken into pieces
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

• 1 tablespoon shortening
• 1/2 cup roasted peanuts or toasted almonds, coarsely chopped

Directions

1. Cover cookie sheet or tray with wax paper.

2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.

3. Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.

4. Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Gently tap tray on countertop to even out thickness of mixture. Refrigerate about 1 hour or until firm. Break into pieces. Store in cool, dry place. About 1 pound candy.

* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

Red Velvet Fudge Recipe

Red Velvet Fudge Recipe

2 cups white sugar
1/4 cup cocoa
1 cup buttermilk
3 tablespoons butter
1 tsp vanilla
1 tsp red gel food coloring

Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.

Combine sugar, cocoa, buttermilk, sweet condensed milk, and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)

Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.

Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.

Allow fudge to cool to 110 degrees and add butter and vanilla.

Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)

Place in prepared pan and allow to cool, usually 1-2 hours.

This recipe yielded 25 small squares.

Hot Fudge Peanut Butter Pie Recipe

Hot Fudge Peanut Butter Pie Recipe

Ingredients

For the pie:

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie. 

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

• Serve.

Caramel Fudge Brownies Recipe

Caramel Fudge Brownies Recipe

INGREDIENTS:

BROWNIE:

• 1c. butter
• 2c. sugar
• 3 eggs
• 2 tsp. vanilla
• 1/2c. cocoa
• 1/2tsp. salt
• 2 c. flour
• 1c. milk
• 1 c. chopped pecans (optional)

CARAMEL:

• 32 Kraft caramels (unwrapped)
• 1/2c. butter
• 1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

• 12oz. semi-sweet chocolate chips
• 12 T. butter (do not substitute margarine here!)

DIRECTIONS:

BROWNIE:

• Preheat oven to 350.
• Cream butter and sugar together. 
• Beat in eggs, cocoa, vanilla and salt.
• Add flour and milk (alternating them and mixing well in between).
• Spread evenly in greased jelly roll pan.
• Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
• Cool.  

CARAMEL:

• Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
• Stir this constantly to prevent scorching (about 6-8 minutes).
• Gently pour over cooled brownies and spread to edges.
• Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

• Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
• Pour over cooled caramel and gently spread evenly over top
• Chill until top layer is hard and cut into bars.

Cookies & Cream Cookie Recipe

Cookies & Cream Cookie Recipe

1 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 package Cookies n'Creme pudding mix

2 eggs

1 tsp. vanilla

2 1/4 cups flour

1 tsp salt

1 tsp baking soda

10 Oreos, chopped

1/2 cup white chocolate chips

Preheat oven to 350 degrees. 

                                                      Cream together butter and sugars.

Stir in pudding mix.

Add eggs and vanilla to cream mixture.

Mix flour, baking soda and salt into mixture.

Chop ten oreos into small pieces. 

Add chopped Oreo's and white chocolate chips to dough.

Stir until all ingredients are combined.

Drop spoonfuls of dough onto greased cookie sheet and bake for 7-9 minutes or until slightly brown on top.

Mounds Brownies Recipe

Mounds Brownies Recipe

INGREDIENTS:

1. 11 Family Size (9x13) pan of brownies, prepared
   
2. 25 1/3 Cups shredded coconut 
   
3. 314oz Can sweetened condensed milk
   
4. 41 ½ Cups powdered sugar
   
5. 51 Can of chocolate frosting
   
   
   
   
   

DIRECTIONS:

1. 1.Prepare brownies and let cool completely.
   
2. 2.In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
   
3. 3.Spread coconut mixture over brownies.
   
4. 4.Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
   
5. 5.Pour frosting over the coconut mixture. Let cool and set up.