bounty chocolate: April 2013

TWIX CARAMEL BARS

Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)

3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used

Hershey Bars rather than chips)

Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil

2) In a bowl, beat together the butter, sugar a

nd vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.

5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden brown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Melt the chocolate slowly in the microwave and pour evenly over the chilled caramel layer and spread to coverall of the caramel. Return to the fridge until the chocolate is well set. Before cutting, let sit at room temp for 30-60 mins. Cut into bars or squares. It's best to store these bars in the refrigerator but take out a few mins before serving to soften.

CHICKEN FRIED IN AVOCADO OIL & TOPPED WITH PESTO SERVED WITH ROASTED BRUSSEL SPROUTS

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN. LAY ON A RACK UNTIL READY TO SERVE.

We have a new favorite veggie here...brussel sprouts!!! Trim off the bottoms and peel off the outer few leaves. Toss with avocado oil, salt & pepper and roast at 400 for 30-45 mins.

PESTO: In a food processor, chop

2 cups basil and 6 garlic cloves.

Stream in 3/4c. olive oil.

Add 1c. parmesan cheese and 2 ounces pine nuts.

ADD 1 TSP SALT AND SOME FRESH PEPPER!

serve chicken topped with pesto! Brussels on the side!

Apple and marzipan rolls + an interesting read

One of my favorite things to do is reading about how movies are made and especially how directors and actors are chosen for each project; there are characters impossible to imagine being played by someone else – can you picture Tom Selleck as Indiana Jones? – while with others I would have taken a different route: for instance, I would have chosen Vanessa Williams to play Storm instead of Halle

TRIPLE LAYER FLOURLESS CHOCOLATE MACAROON CAKE

You need to make 3 flourless chocolate cake layers. Use the recipe below which will yield one cake. Triple it or make it three times in 9 inch round pans lined with nonstick foil. Freeze until ready to assemble cake.
PREHEAT OVEN TO 375. LINE 9 INCH ROUND CAKE PAN WITH NONSTICK FOIL.

IN MICROWAVE, MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL COMPLETELY AND THEN FREEZE, WRAPPED WELL.

Make macaroons: These can be made days ahead of time and frozen.
ADAPTED FROM INA'S RECIPE....

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!!

Frosting!
ELECTRIC MIX ALL UNTIL FLUFFY...

6 STICKS SOFT BUTTER

6 1/2 C POWDERED SUGAR

1 cup COCOA POWDER

SPLASH OF VANILLA

Add milk, until you reach a nice consistency! (approx 1/2c-3/4c. milk)

ASSEMBLY:

LAY THE FIRST LAYER ON YOUR PLATTER AND FROST. TOP WITH SECOND CAKE AND FROST. TOP WITH THIRD AND FROST ENTIRE CAKE. DECORATE TOP WITH MACAROONS AND SIDES WITH CHOCOLATE CHIPS! CHILL!

AND....THIS CAKE IS GLUTEN FREE, TOO!!!

15 Interesting Facts About Chocolate

The first chocolate bar was made by Cadbury in England in 1842. The word chocolate import from the Aztec word xocolatl, meaning, virulent water.It manufacturers use 40% of the world's almonds and 20% of the world's peanuts. People spend approx 7 billion dollars in a year on chocolate.The largest choco bar was manufactured by Elah-Dufour United Food Companies at Turin, Italy, in March 2000 & the weight of bar is 2268 kilograms.Most of the people thinks- calories are bad. Think suchlike this: one single choco chip can provide you sufficient energy to pace 150 feet.Milk chocolate is most popular & favorite chocolate in the world; dark choco is very famous amongst men. These two flavor of choco in sale very much.It contains large amount of Antioxidants and which is really good for health. Antioxidants help to prevent cancer and heart diseases.A half-cup of special extra-flavonoid-enriched cocoa every day can helps the women's skin moister, smoother, and less scabrous and red when uncovered to ultraviolet light. The flavonoids absorb UV light which helps protect & increase blood flow to the skin.It always melts in our mouth while candy not melts. This is because melting point of chocolate is lowest than candy i.e 93 degrees Fahrenheit. That's why it melts in our mouth while candy not.A fascinating info about it i.e that Americans love vanilla flavor. In fact, Americans are having a love affair with chocolate. And not only on Valentine's Day even, in the year 2000 alone, 3.3 billion pounds of choco were eaten in the U.S.!It includes a chemical called phenylethylamine. These phenylethylamine, put out serotonin and endorphins- these two chemicals make us feel happy!17,000 people in Belgium work in the choco industry. 66 percent of the entire worlds cacao is produce in Africa and rest of cocoa is farmed in 15 countries.One ounce of baking cocoa is equal to 10% of the daily suggested intake of iron. Which is very helpful for the people.It discharges chemical into your body which is created when you start falling in love. In 2006 more than 6.5 million tons of chocolate was traded worldwide.It is a valuable energy source. The shelf life of a box of chocolate is approximately one year.A dozen of chocolate bars is equal to the amount of caffeine found in a cup of coffee.We DownloadFood provides Food at your destination which are totally free, for which you don't have to pay any money just order your food online & DownloadFood will be delivered directly at your doorstep. No crappie offers which have hidden meaning and lots of term & conditions. Rate this Article

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Aakash Cla has published 2 articles. Article submitted on April 24, 2013. Word count: 386

OREO BROOKIES!!!! THREE LAYERS OF FABULOUS!

Brownie layer:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
OREOS

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed. Press Oreos into the batter to line pan. Bake brownies about 10 minutes.

Top with choc chip cookie batter -working it carefully across to cover the top. Return to the oven for about 45 minutes or until cooked through.

Chocolate chip cookie layer:

1 cup salted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp vanilla
2 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse sea salt
1 (12 oz) bag mini semi-sweet chocolate chips or regular chips

Cream butter and sugars. Add in eggs and vanilla.
Add in flour, baking powder and soda and coarse sea salt.
Mix on low until combined.
Fold in all chocolate chips.

cookie layer adapted from cookies and cups

Love a shortcut? Use Pillsbury Cookie Dough for the top layer!

Black forest cookies

Years ago, when I started using American recipes in my kitchen, one thing I really wanted to try making was chocolate chip cookies: they're not part of our food culture and there were two store-bought versions - one was nice, but very expensive, and the more affordable one was on the dry side. Now that I have made my share of chocolate chip cookies with great success - they're infinitely better

L'EGGO MY EGGO TRIPLE DECKER S'MOREO WAFFLES

S'MORES + OREOS + EGGOS = S'MOREO EGGO WAFFLES

INGREDIENTS FOR ONE TRIPLE DECKER S'MOREO WAFFLE SANDWICH:

6 MARSHMALLOWS
3 EGGO WAFFLES
2 OREO COOKIES, CHOPPED
2 TABLESPOONS HOT FUDGE SAUCE
1 HERSHEY BAR

DIRECTIONS:
1. TOAST 3 WAFFLES.
2. BROIL THE MARSHMALLOWS IN THE OVEN ON A PAN COVERED WITH NONSTICK FOIL JUST A FEW MINS UNTIL BROWNED. KEEP YOUR EYE ON IT!
3. MICROWAVE THE HOT FUDGE A FEW SECONDS TO HEAT
4. ASSEMBLY: LAY ONE WAFFLE ON A PLATE. TOP WITH 3 BROILED MARSHMALLOWS AND 1/2 THE HERSHEY BAR. TOP WITH A SECOND WAFFLE, 3 MORE MARSHMALLOWS AND THE OTHER HALF OF THE HERSHEY BAR. TOP WITH THE FINAL WAFFLE. DRIZZLE ON HOT FUDGE AND SPRINKLE ON CHOPPED OREOS. SERVE WITH A LARGE FORK!

OVER THE TOP REESE'S PEANUT BUTTER CUP COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIESOver the Top Reese’s Peanut Butter Cookies

3/4 cup butter, soft
1 cup sugar
1 cup brown sugar
1 cup SKIPPY peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces

Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
ADAPTED FROM REAL MOM KITCHEN

Coconut buns + a TV show disappointment

I waited months for the fifth season of “Mad Men” to arrive on Netflix but after watching all the episodes I did not like it much. :/

* spoilers *

I hated the fate of my favorite characters, Joan and Lane, and Don Draper doesn’t seem to be the interesting character he once was – at least Pete and Peggy had great finales. Seasons 1 through 4 are such favorites of mine, I hope season 6 gets

DECORATED COOKIES WITH ROYAL ICING

RECIPE TIME!
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.
ROYAL ICING Ingredients

1 pound confectioners' sugar
3 tablespoons meringue powder
Scant 1/2 cup water

Directions

Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more. Add coloring.

PECAN PIE BARS DIPPED IN CHOCOLATE!

Ingredients (This is a LARGE batch-I halved this and used a 9x13 pan. Below is the FULL recipe)

Crust:

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans

For dipping:

10 OUNCES CHOCOLATE FOR DIPPING (DARK OR MILK)

Directions

Preheat the oven to 350 degrees.

For the crust, beat the butter and sugar. Add the eggs and the vanilla. Add flour, baking powder, and salt. Press into an 18 by 12 by 1-inch baking sheet lined with nonstick foil and build up the sides a bit. Bake for 15 minutes, until the crust is set but not brown. Cool.

For the Pecan Filling: Put butter, honey, brown sugar in a saucepan. Cook on low heat until melted. Raise heat and boil 3 minutes. Remove from the heat. Stir in heavy cream and pecans. Pour over the crust carefully. Bake for 30 to 35 minutes, until the filling is set. Remove and chill to cool. Cut into bars and dip half of each bar into melted chocolate! Adapted from Ina Garten

Chickpea curry with roasted cauliflower and tomatoes and a trip that changed things up around here

Those of you around here for a while know that my husband is a classic case of picky eater – there are lots of things that he just won’t eat. That makes me sad because he is missing out on several delicious things, but what can I do? I can’t force him – I hated it when my stepmother forced us to eat her disgusting food and that was the reason why I started cooking. I consider it his loss – I

SALTED CARAMEL BROWNIE JARS!

Use Pillsbury box mix brownies or homemade!
Brownie recipe:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 1 cup (2 sticks) butter
2 1/4 cups sugar1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.In the microwave, melt butter. When melted, add sugar, and stir to combine.Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed.Bake brownies about 30 minutes. Test for doneness by inserting a toothpick. You should find moist crumbs. Cool and cut into small bite sized squares. Adapted from King Arthur Flour

Click here for my salted caramel recipe

I used Cool Whip for the cream!

Layer Mason Jars with brownies, caramel, cream and repeat! Eat immediately!

Cinnamon swirl loaf cake

I find cooking or baking from a cookbook for the first time a tricky thing: if the recipe turns out good – which is the case most of the times – I feel like using that cookbook right away again, over and over, sometimes to exhaustion, but if the first recipe turns out bad I tend to put the cookbook aside. I know I shouldn’t do it because bad recipes can happen to anyone but I really can’t help

How to Make Chocolate Covered Strawberries?

Chocolate covered strawberries are the most sought after written about chocolates to the delight of everyone.

Most people in the industry, are either associated with Strawberry farms collecting strawberries for chocolate production or driving with the logistics companies to transport the strawberries to the Corporates like Hershey's or Cadbury to manufacture these Strawberries into Chocolate covered strawberries.

To the delight of everyone, these Chocolates rank among the best chocolates in the entire country and globally including parts of the undeveloped world at subsidized prices.

The United States has been the top manufacturer of Chocolate coated strawberries and they sell for every occasion with the precision in their custom specific and occasion specific flavor and feature.

Whilst some are dedicated to a wedding most are dedicated to sports and other functions like birthdays.

In a very important occasion like a feast or a festival like Christmas it is these Chocolate covered strawberries that are distributed to the guests and even on Valentine's day these chocolate covered strawberries that are given as gifts.

There are many ways in which the chocolate is the only thing better than a ripe strawberry is a chocolate covered strawberry. You can find them in almost any boutique chocolate store, especially around Valentine's Day.

Here's an easy recipe even a novice cook can use to make these classic, decadent delights at home for a fraction of the retail price.

Instructions

Rinse strawberries under cool running water in colander. Gently dry them individually with paper towels and set aside.Cut a piece of wax paper large enough to line the cookie sheet. Lay it down flat on the cookie sheet, and set it close to the stove.Place the chocolate chips in a medium saucepan with about a tablespoon of oil. Turn the heat on the lowest setting on your stove. Stir until the oil and chocolate are combined and the mixture is smooth.Dip the strawberries one by one into the chocolate mixture, just short of their leafy caps. Place carefully on the wax paper lined cookie sheet.Place finished strawberries into the refrigerator for at least two hours or until chocolate are set.Remove the strawberries from the wax paper. Arrange on a pretty platter and serve.

Here it is also necessary, that the strawberry chocolates are very important for all kinds of occasions and are usually meant for the best of the occasions and served during the most important of dinner and lunch sessions in offices and other gatherings in corporate and other get-togethers in the industry and daily life.

To learn more about these gourmet chocolate berries, please visit :

http://www.bobaluberries.com/gourmet.html

Strawberry chocolates are very important for all kinds of occasions and are usually meant for the best of the occasions and served during the most important of dinner and lunch sessions in offices and other gatherings in corporate and other get-togethers in the industry and daily life.

MINI CARAMEL MONKEY BREAD MUFFINS DRIZZLED WITH CHOCOLATE & SPRINKLES

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

This month I received It's Yummy to my Tummy
As soon as I saw her Mini Monkey Breads I realized I did not have anything like that on my blog! I own a monkey pan from Williams Sonoma but somehow (how could it be) monkey bread has not hit my blog....until NOW! I knew that was the recipe I had to make. I used liners in my tins and next time would probably omit them as the caramel seeps through the bottom. That's easily corrected by spooning it over the tops once removed from the pan. I decided to push these over the edge a bit by drizzling on dark chocolate and tony sprinkles. Breakfast on the go has never tasted so good!

Ingredients:

1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
2-3 tbsp granulated sugar
1-2 teaspoons ground cinnamon
1 can Pillsbury grands

Directions:
Grease muffin cups. Cut each biscuit into 6 equal pieces and roll into ball shapes. Dip in melted butter and roll in mixture of sugars/cinnamon. Place in muffin tins-6 pieces in each. Bake at 350°F for 20-25 mins. Drizzle with melted chocolate chips and sprinkles, if desired.

Poppy seed thumbprints

I'm a visual person so I am naturally draw to cookbooks and magazines with beautiful photos - that is why I got hooked on Donna Hay Magazine, for instance; however, from time to time I try to use the cookbooks with the less gorgeous visual content because I know that I might be missing on some great recipes. Carole Walter's book on cookies might not have the most beautiful photos around but the

SOCCER CELEBRATION!

TODAY MY OLDEST SON STARTS SOCCER. SO HAPPY FOR HIM! HE CELEBRATED WITH SOCCER THEMED CHOCOLATE DIPPED MARSHMALLOWS. I, ON THE OTHER HAND, BECOME AN OFFICIAL SOCCER MOM TODAY! I SEE COLD FIELDS, RAIN AND SNEAKERS IN MY FUTURE. GUESS I HAVE TO GIVE UP MY HIGH HEELS FOR A FEW HOURS? WISH US LUCK!!!!

MONKFISH IN A SCRUMPTIOUS TOMATO CREAM SAUCE

HEAT AVOCADO OIL (OR OLIVE OIL) IN A POT AND PAN FRY MONKFISH JUST A FEW MINUTES. ADD 28-OUNCE CAN CRUSHED TOMATOES, 1/4C. HEAVY CREAM AND 1/2. GRATED PARMESAN CHEESE. ADD SALT AND PEPPER. LET SIMMER FOR 20 MINUTES.

OREO BROOKIE BARS...BEWARE THESE ARE DANGEROUSLY DELICIOUS!

Brownies + Cookies= Brookies and this recipe ROCKS!!!!!!!!!!! Make them now, thank me later!!!!!

Brownie layer:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
OREOS

Directions:

Preheat oven to 350 and line 9"x13" pan with nonstick foil.
In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth.
In the microwave, melt butter. When melted, add sugar, and stir to combine.
Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour to batter and stir until fully incorporated.
Spread batter into prepared pan, and smooth as needed. Press Oreos into the batter to line pan.
Bake brownies about 10 minutes. Top with choc chip cookie batter -I used small scoops of dough scattered across the top. (I made the recipe below but did not use all of it. I used the leftovers to bake cookies on a sheet pan.) Return to the oven for about 25 minutes until cooked through.

Chocolate chip cookie layer:

1 cup salted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp vanilla
2 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse sea salt
1 (12 oz) bag mini semi-sweet chocolate chips or regular chips

Cream butter and sugars. Add in eggs and vanilla.
Add in flour, baking powder and soda and coarse sea salt.
Mix on low until combined.
Fold in all chocolate chips.

cookie layer adapted from cookies and cups

Orange and whiskey cake + more movies

As you know, horror movies scare the bejesus out of me, but my sister adores them – since she doesn’t complain about my movie choices I gather all the courage I have (which, to be honest, is practically none) and watch the scary movies with her – it wouldn’t be fair to deny her that, right? My defense mechanism consists on closing my eyes on the most frightening scenes and Jessica finds that

PEANUT BUTTER CUP S'MOREO BARS

For the oreo crust:

24 crushed oreos

2 tbsp butter, melted

2 tbsp milk

For the top:

1/2 cup peanut butter, warmed

1/2 cup chocolate chips

24 large marshmallows, halved

6 peanut butter cups, chopped

Preheat oven to 350 degrees F. Line a 8" square pan with nonstick foil.

Combine crushed Oreos with the melted butter and milk.

Pay into pan and bake 6 mins. Immediately pour the warm peanut butter over the oreos and spread. Sprinkled the chips on top and lay marshmallow halves all around the pan-cut side down. Broil 2 mins or until toasty-keep eye on them!!! Push pb cup pieces into the marshmallows and let cool.

Adapted from Top with Cinnamon