PEANUT BUTTER BLOSSOMS

...Because a holiday platter is not complete until you ad the peanut butter blossoms!

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE'S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg

• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on parchment lines cookie sheet.

4. Bake 9 minutes or until lightly browned. Immediately press a chocolate into center of each

cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Makes about 48 cookies.

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SMOOKIES!!!!!!

S'MORES + COOKIES = SMOOKIES!!!!!! THE BEST!
2 cups all purpose flour 
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used the snack size because they r thicker...mmm)

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop onto ungreased cookie sheet.

Bake for 9 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of Hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.

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HERSHEY S'MORES BARS.....HEAVENLY

MILE HIGH S'MORES BARS (DOUBLES PERFECTLY IN A 9X13 PAN if you choose)
Ingredients:  

1 stick butter softened (8 T.)
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs 

1 teaspoon baking powder
1/4 teaspoon salt

2 XLARGE HERSHEY BARS (4.4 oz each) You will have a little extra after lining the pan

7 ounce jar marshmallow creme or Fluff
Directions:
1. Heat oven to 350°F. Line 8 inch pan with nonstick foil and then you can lift it out when cool

2. Beat butter and sugar in large bowl until fluffy. Add egg and vanilla; beat well. Stir in flour, graham cracker crumbs, baking powder and salt. Beat until blended. Press half of dough into prepared pan.

3. Lay chocolate bars over dough. Spread with marshmallow creme (Tip: wet your spreader/knife if too sticky). Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 35-40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into BIG bars.

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PILLSBURY PEANUT BUTTER S'MORE BARS

 
 

Ingredients:
1 30-ounce roll Pillsbury Chocolate chip cookie dough
16 ounces of Hershey's Bars
1 cup smooth peanut butter
1/2 cup graham cracker crumbs
7 ounce container marshmallow fluff

chocolate chips for drizzle on top, optional

Directions:
Line an 8x8 pan with nonstick foil.  Press a little more than half the cookie dough roll into the bottom of the pan.  Place Hershey bars on top-layering them on top of each other to fit and make a nice thick layer!  Spread peanut butter on top of the chocolate bars using an offset spatula.  Sprinkle on graham cracker crumbs.  Spread the fluff on next.  Use an offset spatula to spread and lightly wet it to make spreading easier!  Works like a charm!  Finally, flatten out the remaining cookie dough and lay it on the top covering the fluff the best you can.  Bake at 350 degrees for about 30 minutes or until golden.  (Check at 25 minutes so you don't over bake it. Mine needed the full 30 minutes.)  Cool at room temp and then chill until cold.  I like to speed this up in the freezer!  Cut into bars and drizzle the tops with the melted chocolate chips.

Recipe adapted from Averie Cooks 

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JUMBO TOASTED MARSHMALLOWS STUFFED WITH ICE CREAM & HERSHEY BARS!

WEREN'T THESE FUN TO MAKE DEB! Not many friends would walk room to room torching marshmallows so I could get the perfect shot! xoxo

1.  Place a jumbo marshmallow on a lolli stick.  
2.  Using a kitchen scissor, cut out a small area from the top center of the marshmallow.  
3.  Scoop in a small amount of ice cream.  
4.  Stick in a piece of a Hershey bar.  
5. Toast the marshmallow with a kitchen torch and dig in!!!!

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REESE'S BIG CUP ICE CREAM CAKE TRIFLE

This ice cream trifle is layered with chocolate cake & peanut butter chocolate fudge ice cream to the top.  Then topped with Hershey's syrup and a Reese's BIG CUP!  The recipe for homemade chocolate cake is below.  It makes 2 cakes but you can certainly freeze the extras!

Fabulous Chocolate Cakes

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla 
• mini chocolate chips-for decorating at the end



1. Preheat oven to 350.Line two 9x13 pans with nonstick foil.
2. In a mixer, combine dry ingredients.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among pans and bake until a toothpick inserted comes out almost clean, about 15-20 minutes. Let cakes cool completely.

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Caramel Shortbread Hershey Coated Bars!!!

 

 


For the Shortbread Layer:
1/3 cup SOFT butter plus 1 extra tablespoon
1/3 cup granulated sugar
½ teaspoon vanilla extract
 ¼ teaspoon salt 
1 cup flour
Blend all in the mixer.  Will be crumbly.  Pat firmly into an 8x8 pan lined with nonstick foil. Bake at 350 for about 18 minutes until lightly browned.  Cool.


For the Caramel Layer:
IN THE MICROWAVE, MELT:
10 OUNCES CARAMELS  
1 TABLESPOON HEAVY CREAM UNTIL SMOOTH.  
POUR OVER THE COOLED CRUST AND CHILL 30 MINUTES.
 
FOR THE CHOCOLATE LAYER:
MICROWAVE 6 HERSHEY BARS.  
POUR OVER THE CARAMEL.   
LET CHILL UNTIL SET.   


THE KEY TO CUTTING THESE FOR THE LEAST AMOUNT OF SHORTBREAD CRUMBLE IS TO LET THEM COME TO ROOM TEMP FOR AN HOUR BEFORE CUTTING.  CUT INTO BARS, SERVE OR RETURN TO THE FRIDGE FOR STORAGE.

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COOKIE DOUGH S'MORES!!!!! OUTRAGEOUS!!!!

Step 1: Make Cookie Dough (NO raw egg in this!)
Cookie dough recipe:

4 tablespoons room temp butter
2 tablespoons white sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
mini chocolate chips
Combine all and fold in some mini chips until the amount you like!
Adapted from The Cookie Dough Lover's Cookbook

Step 2:  Broil Marshmallows for a couple of minutes until toasted.  They can go from white to burnt quickly, so keep a close eye!

Step 3:  Get your Hershey Bars and Graham crackers ready.  I used 1/2 Hershey bar for each s'more.  The chocolate should be room temp (not cold).

Assembly:  Spread cookie dough on 1 graham cracker for each s'more you are making. Top it with 1/2 Hershey bar.  Place HOT marshmallow on top of chocolate and add a plain graham cracker to the top.  Press lightly to spread the marshmallow and wait a minute for the chocolate to start to melt! Dig in!

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SMOOKIE HEAVEN!

SMOOKIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
2 cups all purpose flour 1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used the snack size because they r thicker...mmm)


Preheat oven to 375 degrees. Line cookie sheet with parchment paper,
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop onto ungreased cookie sheet.

Bake for 9 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.

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OVER THE TOP REESE'S COOKIES DONE THE HERSHEY'S WAY!

MY FIVE YEAR OLD IS READY TO ATTACK MY PLATE!

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIES Over 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

1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
2. 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.
3. 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.  Serve with Hershey's Chocolate Sauce!
4. ADAPTED FROM REAL MOM KITCHEN

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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!

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HOMEMADE TWIX BARS

THIS IS MY THIRD VERSION OF HOMEMADE TWIX BARS AND THE YUMMINESS HAS TRIPLED! A BUTTERY SHORTBREAD CRUST, A THICK LAYER OF CARAMEL WITH CREAM AND PURE HERSHEY'S MILK CHOCOLATE ON TOP! IT DOESN'T GET BETTER THAN THIS!

 

INGREDIENTS:
CRUST:
1 1/2c. FLOUR
1/2c.PLUS 2 TABLESPOONS CONFECTIONERS SUGAR
12 TABLESPOONS SOFT BUTTER
ELECTRIC MIX ALL TILL COMBINED AND PAT DOWN EVENLY INTO A NONSTICK FOIL LINED 9X13 PAN. (OK IF DOUGH IS CRUMBLY-JUST PAT DOWN) BAKE 15-20 UNTIL LIGHTLY STARTING TO BROWN ON THE EDGES. LET COOL.

IN THE MICROWAVE, MELT
20 OUNCES KRAFT CARAMELS
2 TABLESPOONS HEAVY CREAM UNTIL SMOOTH.  POUR OVER THE COOLED CRUST AND CHILL 30 MINUTES.

FOR THE CHOCOLATE TOPPING, MICROWAVE 12 HERSHEY BARS AND POUR ON TOP SPREADING EVENLY!  LET CHILL UNTIL SET.  WHEN CUTTING, LET THE BARS SIT OUT A LITTLE WHILE FIRST TO SOFTEN THE CRUST UP. 

WARNING: EAT THESE OVER A NAPKIN AS THE CRUST IS CRUMBLY...IN THE BEST POSSIBLE WAY!

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