PEANUT BUTTER MILKYWAY BARS

Line an 8x8 pan with nonstick foil.  Press 14 ounce package of Pillsbury Peanut Butter cookies into the bottom and bake for about 20 minutes at 350 until cooked through and browned.  You want them a bit on the more well done side than underbaked.  Cool completely.


Chocolate Fluff Layer
1 cup semisweet chocolate chips
1 cup Marshmallow Creme 
1 1/2 tablespoons heavy cream
 
Caramel Layer
8 ounces caramels (I used the caramel bits)
1 1/2 tablespoons cream
 
Chocolate Topping
1 cup semisweet chocolate chips


Make fluff layer by melting chocolate chips in microwave with cream.  Once smooth, stir in marshmallow creme till well combined. Spread over cooled brownies.  Chill.

Make caramel layer by melting caramels with cream in microwave.  Pour over fluff layer & spread into an even layer.  Chill.

Make chocolate topping by melting chocolate chips in microwave till smooth. Pour over caramel and spread with an offset spatula. Chill at least 2 hours before cutting (use a knife dipped in very hot water, then dried to cut). Drizzle with additional melted chocolate, if desired.  Chill until ready to serve.

 

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COOKIE DOUGH CHEESECAKE BARS

GRAHAM CRACKER CRUST:
1 STICK BUTTER
1/2C. SUGAR
1 1/2 C. GRAHAM CRACKER CRUMBS
MELT THE BUTTER IN THE MICROWAVE IN A BOWL.  STIR IN SUGAR AND CRUMBS.  LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN.  BAKE ABOUT 9 MINS AT 350 AND LET COOL.

FILLING:
 
Cheesecake Ingredients:

7 ounces Pillsbury Chocolate Chip Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use

8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour

Electric mix the cream cheese until smooth.  Add sugar and blend well.  Add egg and flour until combined.  Very gently fold in the chilled cookie dough rounds and pour onto the crust.  Bake approx 30-35 minutes until just lightly starting to brown.  Cool to room temp!

Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces dark chocolate chips
1 T. light corn syrup
Microwave the chocolate and butter until smooth.  Let cool to 90 degrees.  Stir in the corn syrup.  Pour on the bars and smooth with an offset spatula.  Cool on the counter until the glaze is cool and then chill.  Cut with a sharp knife and add a chocolate drizzle, if desired!

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SNICKERS CARAMEL STICKY BUNS

Bake Pillsbury caramel rolls by package directions. Remove and spread on the topping it comes with.  Top with 6 fun size Snickers Bars!

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GLUTEN FREE CARAMEL APPLE PIE

Thanks to Pillsbury Gluten Free Pie Crust, my hubby enjoyed this delicious apple pie!!!

Divide the dough in half. Roll each piece between 2 sheets of wax paper into 2 circles.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE ACCORDING TO PILLSBURY PIE CRUST DIRECTIONS!  SERVE WITH VANILLA or DULCE DE LECHE ICE CREAM, CARAMEL AND WHIPPED CREAM!

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TRIPLE LAYER REESE'S PIECES OREO BROWNIES

 
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 Pillsbury Reese's Pieces cookie dough.  Flatten each scored cookie a bit and lay on top of the oreos.  Return to the oven for about 20-25 minutes until cooked through.

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CHOCOLATE CHIP COOKIE BARS STUFFED WITH CHEESECAKE

1.  COOKIE PORTION: 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED

2.  For the Cheesecake

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Line a 9x9 pan with nonstick foil and press in half the cookie dough. Beat all of the cheesecake ingredients until smooth and pour over the cookie dough.  Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake.  Bake for 35 minutes or until cheesecake layer is set.   Cover the bars with foil if browning too much.  Let cool to room temp.  Chill until cold before cutting and add a chocolate drizzle, if desired.

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BROCCOLI, ROASTED CORN & MOZZARELLA QUICHE

1.  STEAM 1-2 HEADS OF CHOPPED BROCCOLI AND LET COOL.  
2.  CUT KERNELS OFF OF 1-2 COBS OF CORN THAT HAVE BEEN ROASTED.

3.  MIX TOGETHER:
      3 BEATEN EGGS
      1 1/2 cups half and half
ADD:
     1 PACKAGE KNORR VEGETABLE SOUP & RECIPE MIX
     2 CUPS SHREDDED MOZZARELLA CHEESE
STIR IN THE BROCCOLI.
POUR THIS MIXTURE INTO A PILLSBURY PIE CRUST in a prepared pan AND BAKE AT 375 FOR ABOUT 45 MINUTES.

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HOMEMADE COOKIES TOPPED WITH TOASTED COCONUT, CARAMEL AND CHOCOLATE!

STEP 1: Slice 16.5 ounces of Pillsbury Sugar Cookie Dough into rounds (The thicker they are, the larger your cookies will be!) 
 I used a straw to make center holes but you can skip this and cut the holes when they come out of the oven which worked better!
Bake on parchment paper lined cookie sheets at 350 for 15-17 minutes or lightly golden. Let cool completely. I made 12 large cookies

STEP 2: DIP THE COOLED COOKIES"
MELT 3 CUPS CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED THE ENTIRE COOKIE.

STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.
3 cups shredded sweetened coconut
12 oz. caramels
3 tablespoons cream
Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels and cream in microwave safe cup and heat until melted and smooth. When smooth, stir in the toasted coconut.
Using a small spoon, carefully spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up. Enjoy!

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CHOCOLATE CHIP COOKIES BARS STUFFED WITH HUGE BUTTERFINGERS...TOO GOOD TO BE TRUE

 

Ingredients:

20 ounces Pillsbury cookie dough (or homemade)

7 full size Butterfinger Bars

1 Godiva Milk Chocolate Bar or brand of choice
 
Press about half of the cookie dough (10 ounces) into an 8x8 pan lined with nonstick foil. Lay 5 butterfinger bars on top. Press the remaining half of dough (10 ounces) on top of the bars to cover them. Bake at 350 for 25-30 minutes. While they bake, chop the last 2 Butterfinger bars and one Godiva milk chocolate bar. Once you remove them from the oven, lightly press on all of the chopped candies so they will stick. Cool completely before cutting.


Inspired by Pipandebby

Homemade Cookie Recipe if you choose:

This cookie recipe yields 40 ounces of dough. You will need only 20 ounces (or half of it) for these butterfinger bars. You can freeze the other half of this recipe and bake them off as cookies at 350 for 10-12 mins. 

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Instructions:
Preheat oven to 350 degrees. Line 8x8 pan with nonstick foil. Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Divide this dough in half. Place half in the freezer for cookies another day.

 

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