Root Beer Float Cookies

These cookies are to die for. They are so delicious. I wasn't too sure how they were going to turn out when I made them, but they have easily become one of my favorites.

Root Beer Float Cookies

Source: Dessert Now, Dinner Later

 

Root Beer Cookie:

1 cup unsalted butter (2 sticks), room temperature

2 cups light brown sugar

2 eggs

2 tsp McCormick Root Beer Concentrate

3 1/4 cup flour

1 tsp salt

1 tsp baking soda

 

Vanilla Buttercream:

6 Tbsp unsalted butter, room temperature

6 Tbsp solid coconut oil (or shortening/crisco)

3 cups powdered sugar

1 1/2 tsp pure vanilla

1 1/2 Tbsp milk

 

In the bowl of a stand mixer, cream the butter and brown sugar with the paddle attachment. Add eggs and root beer concentrate. Mix and scrape the bowl well.

In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture to the butter mixture until combined. 

Scoop  about 1 1/2 Tbsp cookie dough, make balls and place them on a parchment lined baking sheet.  

Bake at 350 degrees Fahrenheit for 12 to 13 minutes (until the edges are set).

 

To make the buttercream: Place the butter and coconut oil in a large bowl. Using a hand mixer, beat the mixture until smooth. Add about half of the powdered sugar, and all of the vanilla and milk. Mix well. Then add the remaining powdered sugar. Mix until combined.

 Spread icing onto the bottom of a cookie, then top the buttercream with another cookie, forming a sandwich cookie. Repeat with the remaining cookies. Store in an airtight container.

Pioneer Woman-Chocolate Sheet Cake

I know my pictures are terrible. I need to figure out how to take more appealing pictures, but in the meantime, let me just tell you how amazingly good this sheet cake it. It is fabulous!! The first time I tasted it was when a friend brought it to one of our brandings. It was delicious. I love that it makes a lot too, so it's perfect to take to large gatherings. I have tasted lots of chocolate sheet cakes and this is by far my most favorite one. It is really moist with the perfect frosting on top. The Pioneer Woman has a wonderful blog with some delicious recipes.

 

 

Chocolate Sheet Cake
Source: The Pioneer Woman
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:
1/2 cup Finely Chopped Pecans (I left these out)
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

 

Samoa Brownies

I recently made these for a friends birthday lunch. The birthday girl likes brownies so I was trying to find a yummy brownie recipe on pinterest and found this one. It is seriously so so good. They are pretty rich but that just means you can eat lots of small ones. One girl said they "changed her life" :) I will defiantly be making these again and again and again.  

 

 

Samoa Brownies
Source: Chef in Training

BROWNIES

1 cup butter softened

2 cups sugar

4 eggs

1 1/2 tsp. vanilla

1/2 cup cocoa

1 1/3 cups flour

1/2 tsp. salt

 SALTED CARAMEL BUTTERCREAM

1/2 cup butter softened

3 cups powdered sugar

1/2 tsp. salt

1 tsp. vanilla

1/4 cup caramel ice cream topping

2-3 Tbsp. milk

 ADDITIONAL TOPPINGS

1 cup toasted coconut

4 oz. chocolate candy coating can use chocolate chips

1/2 cup Kraft Caramel Bits

1 Tbsp. water

Instructions

BROWNIES: Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.
CARAMEL BUTTERCREAM: Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
Frost the tops of completely cooled brownies. Sprinkle toasted coconut evenly over the top of buttercream. Melt chocolate candy coating in 30 second increments, stirring in between until smooth and melted. Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined. Drizzle melted chocolate candy coating and caramel over toasted coconut.

Sugar Cookie Butter Bars

I recently discovered Cookie butter. It is the consistency of peanut butter but it is made out of crushed biscoff cookies. You can buy it at Trader Joe's or since I don't have one of those near me, you can also get it on Amazon. These are really delicious. We used to eat peanut butter all the time, but since we found out my youngest has a peanut allergy we have been searching for peanut butter replacements. These are really different from anything I've ever had, but they are really good.

Sugar Cookie Butter Bars
Source: Wine and Glue

Sugar Cookie Layer

2 cups sugar

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 sticks of butter, softened

2 tsps vanilla extract

2 large eggs 

 

Cookie Butter Layer

1 stick of butter

1 cup cookie butter

1/2 cup powdered sugar

 

Chocolate Layer

1 stick of butter

1 cup of chocolate chips

 

Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. On medium low speed, beat the butter and sugar for about three minutes, until it is light and fluffy. Then add the vanilla, and one egg at a time, combining for about thirty seconds after each addition. Gradually add the flour mixture until it is well combined, scraping down the sides of the mixing bowl as necessary. Press the cookie dough into the bottom of a 9x13 inch pan and bake for about 20 minutes. Let it cool on the counter for about 10 minutes, and then put it in the refrigerator for a half hour. While the Sugar Cookie layer cools, make the next layer. Soften the butter in the microwave for about thirty seconds. Add the cookie butter and put it back in the microwave for another 30 seconds at half power. Whisk in the powdered sugar until it is smooth. Put it over the cooled (it does not have to be completely cooled) sugar cookie layer, and spread it until it is even. Put it back in the refrigerator for another 30 minutes. While the Cookie Butter layer cools, melt the butter and chocolate together, either over low heat on the stove top, or in the microwave on half power. Once the Cookie Butter layer is set, spread the chocolate layer over it and let it set for another 30 minutes to an hour. When yo go to cut the bars, make sure they come to room temperature, or the chocolate will crack and break.

Pumpkin Streusel Cheesecake Bars

I know it's not really pumpkin season, but I love pumpkin so much I can eat it anytime of year. I found this recipe on pinterest and really wanted to try it. It was really yummy.

Pumpkin Streusel Cheesecake Bars
Source: Betty Crocker

Cookie Base:       
1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix                    
1/2 cup crushed gingersnap cookies                 
1/2 cup finely chopped pecans                   
1/2 cup cold butter or margarine   

Filling:
2 (8oz) cream cheese             
1 cup sugar                                  
1cup canned pumpkin (not pumpkin pie mix)                                                       
2 T Gold Medal® all-purpose flour                                                           
1 T pumpkin pie spice                                              
2 T whipping cream                                                
2 eggs                                                               

Toppings:
1/3 cup chocolate topping                                  
1/3 cup caramel topping  

-Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. 
- Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.         
 -Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.                   

 -Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

                                                                  

                                                

 

 

 

S'more Caramel Corn

S'more Caramel Corn
Source: Your Home Based Mom

1 batch of caramel corn

2-3 C of miniature marshmallows

2-3 C of Golden Graham cereal

1 pkg. of chocolate chips (I used milk chocolate)

 

Spread caramel corn onto two parchment lined cookie sheets to cool.  Sprinkle with marshmallows and cereal. Melt chocolate chips and then drizzle chocolate over mixture. Allow chocolate to set up. Enjoy!

 

Caramel Corn:

16 cups popped corn (I used my air popper)

1 C brown sugar

1/4 C Karo syrup

1/2 C butter

1/2 tsp baking soda

1/2-1 tsp vanilla

 

Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute

Stir and repeat for a total of five minutes. Should be hot and bubble. Add baking soda, vanilla. Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. Pour popcorn out to cool on wax paper

Sixlets Popcorn

I just had to add another popcorn recipe. I have loved sixlets for ever and this popcorn is so good. I honestly ate way to much of it when I made it. You can get special colors of sixlets and make it festive!

Sixlets Popcorn
Source: The 6th Avenue
2 Bags of Light Butter { Microwave } Popcorn.

1 to 1½ Cup of Colored Sixlets

1 (11.5 oz) Bag White Chocolate Chip

½ Bag Marshmallows

3 Tb Butter or Margarine

¾ Cup Corn Syrup

Follow the instruction of the popcorn box and microwave it. Then put aside. In a sauce pan mix the corn syrup, butter and white chocolate chips. Bring to a boil on medium heat, stirring often. Add the marshmallows and keep stirring until they melt. Remove from heat and pour the white chocolate mixture on the popcorn. Mix all together. Add your Sixlets and stir carefully trying not to break them. Sprinkle some more Sixlets on top of the popcorn for presentation.

Pumpkin BTS Poke Cake

 

My brother made this last fall and I thought it was delicious. I made it a few days ago and it was definitely as good or better than I remember it being. It is so yummy. I have been going crazy with the pumpkin dishes lately, to the point where my husband begged me not to make any more pumpkin recipes. I don't even like regular pumpkin pie, but I love pretty much any other pumpkin recipe. This is your typical BTS cake but it is just so good with the pumpkin flavor.

Pumpkin BTS Poke Cake
Source: Something Swanky
1 box yellow cake mix

14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice 

14 oz. can sweetened condensed milk

8 oz. tub cool whip

1/2 bag Heath Bits (I actually crushed up 4 score bars instead. I like the chocolate with the toffee bits)

Caramel Sundae Sauce

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

 

Cheesecake Trifle

I was really lazy when I took this picture and left it in the fridge. It was mostly because my trifle bowl isn't quite big enough and it was overflowing down the sides a little bit. As I was growing up, my mom made this for special occasions.  It has always been one of my very favorite desserts. And it looks awesome too!! I think my mom's trifle bowl is bigger and so it looks better. I kind of have to squish mine in, so it doesn't look quite as good.

Cheesecake Trifle

Cream together:
16 oz. cream cheese
2 c. powdered sugar

Add:
1 c. sour cream
2 tsp. vanilla
1 tsp. almond extract
Fold in 1/2 pint whipping cream (whipped)

Add to cream mixture:
1 (16 oz) cubed angel food cake

Sauce :
2 (10 oz pkg strawberries, drained and thawed) or 8 cups fresh strawberries
Add to 2 pkgs. Danish dessert (made according to pudding directions on back)

Layer in a clear, glass bowl starting and ending with strawberries.

* Can substitute raspberries for strawberries

Oatmeal Carmelitas

My sister-in-law made these a long time ago and they have been one of my favorite desserts ever since. They are a little messy, but the perfect combination of all yummy things!!

Oatmeal Carmelitas
2 cubes butter, melted
1 1/2 c. brown sugar
2 c. flour
2 c. oatmeal
1 tsp. soda
1/2 tsp. salt
Mix together and put more than half of mixture in pan. Pat down to make bottom crust. Bake at 350 for 10 minutes.

50 caramels
1/2 c. evaporated milk
1 c. nuts
chocolate chips
Melt caramels and milk together, then put caramel mixture on top of crust and sprinkle on chocolate chips and nuts. Sprinkle rest of crust mixture on top and bake at 350 f0r 15-20 minutes.

Caramel Pretzel Magic Bars

My brother actually introduced me to these, but since he never posts on here (hint, hint) I decided to just put them on myself. These were really good. They were actually a lot better when my brother made them, so I'm not sure what I did wrong, but I need to try it again so I can get it right.

Caramel Pretzel Magic Bars
Source: Dessert Now, Dinner Later
1 1/2 cup graham cracker crumbs
6 Tbsp butter, melted
1-14oz can sweetened condensed milk
50+ pretzels (I used Snyder's Snaps)
20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips!  So much easier than unwrapping & cutting up caramel squares.  I would try 1 cup of caramel bits if you aren't using the squares.)
1 cup milk chocolate chips
1 cup sweetened coconut flakes

1. Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.
2. Pour about half the can of condensed milk over crust.
3. Layer your pretzels as close together as you like over the condensed milk/crust.
4. Sprinkle caramels, chocolate chips, & coconut flakes.
5. Pour remaining half of condensed milk on top.
6. OPTIONAL:  Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.
7. Bake at 350*F for 20-30 min until lightly brown.  Let cool completely before cutting & serving.

Smore Bites

Summer is the perfect time for smores. I feel like I have seen more different kinds of smore recipes this Summer than ever. This one is really yummy. I made them in a mini muffin tin, but I think they would be just as good in a normal size muffin tin.

Smore Bites
Source: Sweet Pea's Kitchen
7 whole graham crackers (1 cup), finely crushed
1/4 cup powdered sugar
6 tablespoons unsalted butter, melted
4 bars (1.55 oz) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350°F.
Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.
Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.
Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

Forbidden Oreo Pudding Cake

My mom loves to watch Studio 5. I was talking to her the other day and she was telling me about this really yummy looking cake they had on there. So, I decided to make it for mother's day and have her over for dinner. It was pretty easy to make since it uses a cake mix and it was really good. I will definitely make it again!

Forbidden Oreo Pudding Cake
Source: Studio 5

1 Box of Devil's Food Cake (with ingredients to make it)

8 oz. cream cheese (softened)

Stick of butter (softened)

2lb package powdered sugar

1 t. Vanilla

Small chocolate or Chocolate Fudge pudding mix (with milk)

Oreos (I used 2 full sleeves)

Make the cake according to package directions in 2 round cake pans. To grease the pan I like to mix Crisco and vegetable oil together then brush it all over the inside of pan. Put in a spoonful of flour and coat the whole pan with it then dump out the excess. After coated go ahead and pour batter evenly into the two pans.

While baking, take a sleeve of Oreo cookies and place in a large Ziplock bag. Hit the cookies with a rolling pin, and roll over them to break them into chunky pieces. When cake is done baking, let cool completely, then dump onto your cooling rack to make sure it's completely cool.

Make the cream cheese frosting next. Mix cream cheese, butter, vanilla, and powdered sugar together until smooth and fluffy. Place 1/3 of the frosting mixture onto the bottom half of the cake (one cake round), sprinkle about 1/3 of the Oreo crumb mixture on top, then place the other cake round on top so that the frosting is sandwiched between the two. Frost the sides and top of the cake with the rest of the frosting, stick another 1/3 of the Oreo crumbs to the side of the cake, then chill in the refrigerator until serving. Before serving, make your chocolate pudding. Use the 5 minute method so it sets up faster. Add the rest of the Oreo crumbs to your pudding and then place on top of your cake; this will be your topping. Spread on top of your cake but not too far to the edge as it will start to spill over. Cut, serve, and enjoy! (you may want to have a glass of milk nearby, it's super-rich!) Keep refrigerated - if you don't eat it all!

Caramel Stuffed Krispie Bars

My grandma used to make these treats where she would take a marshmallow and roll it in caramel and then dip it in rice krispies. They were so yummy and this dessert reminded me of those. These were so so delicious. Seriously try them, you will love them. I made them when we branded cows and everybody loved them.

Caramel Stuffed Krispie Bars
Source: Cookies and Cups

Caramel Filling

14 oz caramel pieces, unwrapped

1 can (14 oz) sweetened condensed milk

1/2 cup butter

 

Krispie Layer

12 Tbsp butter, divided in half

10 cups Rice Krispie cereal, divided in half

10 cups mini marshmallows, divided: 4 cups, 4 cups & 2 cups

 

Grease a 9x13 pan, set aside

Caramel Filling :

In a large microwave safe bowl combine caramel pieces, sweetened condensed milk and 1/2 cup butter. Microwave on high in 1 minutes increments (stirring after each) until caramels are melted, approx 3-4 minutes. Stir until smooth, set aside.

Krispie Treats:

Take 6 Tbsp butter and 4 cups marshmallows. Heat in microwave for 1 minute, stir, repeat if necessary in 20 second increments until marshmallows are melted. Stir until butter and marshmallow are combined. Pour 5 cups Krispie Rice Cereal into marshmallow mixture, stir until coated. Press into the bottom of prepared pan.

Pour caramel over top Krispie layer and then sprinkle 2 cups mini marshmallows on top of that.

Refrigerate for 20 minutes until caramel has set.

When caramel has set repeat the krispie layer with remaining ingredients. Press final krispie layer on top of caramel.

* TIP ~ Spray a piece of parchment or wax paper lightly with cooking spray and press the krispies lightly and evenly into pan.

Let krispies set up for at least 2 hours before cutting into squares. The caramel layer takes a bit of time to set up.

 

makes 24 bars.

Chocolate Lasagna

Chocolate Lasagna
Source: Center Cut Cook

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

1- 12 ounce tub Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

 In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

*I have seen lots of variations of this dessert. You could do brownie in place of the oreo crust or cookie dough in place of the oreo crust.

 

Strawberry Shortcake Cookies

Yet another great pinterest recipe. I really need to stop pinning desserts! I found the strawberry craisins at Winco (which by the way is an awesome store and I wish I lived closer to it).

 

 

Strawberry Shortcake Cookies
Source: A Thrifty Mom

1/2 cup Crisco
1/2 cup butter, salted, room temp.
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon 100% pure vanilla
2 1/4 cup unbleached all-purpose flour
1 teaspoon baking soda
1  1/2 cups white chocolate chips
1 cup dried strawberry flavored craisins
1/2 cup dried cranberries

Preheat oven to 350 degrees F. In a standing mixer, beat Crisco, butter and sugars until light and fluffy for approx. 10 minutes. Beat in eggs and vanilla. In a medium sized bowl combine flour and baking soda; whisk. Slowly add flour mixture to creamed mixture. Next, stir in white choc chips, dried strawberry craisins and dried cranberries. Shape cookie dough into approx 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees F. for 12 minutes or until the edges are slightly brown. Remove cookies from oven and let set on baking sheet for approx. 1-2 minutes before transferring to a cooling rack.

Popcorn Cake

I LOVE popcorn in all forms and varieties. It is one of my many downfalls. This popcorn cake has pretzels, m & m's, marshmallows and popcorn. It was really yummy!

Popcorn Cake
Source: Cookies and Cups

2 bags popcorn
2 cups of M&M’s
1 stick (1/2 cup) butter
16 oz bag of mini marshmallows (8 cups)
1 1/2 cups broken pretzel sticks

 

Prepare a large tube or bundt pan by spraying evenly with cooking spray.

Pop popcorn as directed on the package and dump into a large bowl. Pick out the kernels that didn’t pop. Now mix in  M&M’s. Melt butter over low in a large saucepan.

When melted add in marshmallows. Stir until melted and smooth.

Remove from heat.  Let sit a minute or two so it’s not super hot when pouring over the popcorn mix.  You don’t want your M&Ms to melt! Pour over your popcorn mix. Add broken pretzel sticks ..not crushed, just broken into smaller pieces…

Pour over popcorn mix. Stir until all the ingredients are combined and then press into the prepared pan.Cover with foil and let your cake set for at least an hour to cool.

When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges. Flip your pan over onto your serving platter.

Chocolate Chex

Every year our library has a death by chocolate night. Everyone brings a dish they made that has chocolate in it. You have to cut your dishes into small pieces and then you go through and get one piece of everything to try and then you get to vote on your favorite. The person that wins gets half the entrance fee money. Then they put everyone's recipes into a cookbook you can by. This year is the first year I went and I made this chocolate Chex recipe. I didn't win but I still think it's really good!
Chocolate Chex
Source: Quick Dish

8  cups Chocolate Chex cereal

3/4  cup packed brown sugar
6  tablespoons butter or margarine
3  tablespoons light corn syrup
1/4  teaspoon baking soda

1  cup Reese's Peanut Butter Cups, MINI size

1 cup MINIATURE marshmallows

1/2  cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)
1 Tbsp heavy cream
1/2  cup MILK chocolate baking chips (or more if you're a huge chocolate fan)
1/2  cup vanilla (white) chocolate baking chips

1 tsp coarse sea salt

 

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth. Drizzle over the snack mixture. Then microwave the vanilla baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture.  Quickly sprinkle coarse salt over all while candy drizzles are still wet.
Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

This was so good! My kids absolutely loved it! Brock even thanked me for making it!!

 

Dreamsicle Orange Punch:

1 Quart Orange Sherbet
1 Quart Vanilla Ice Cream
1 Liter Of Sprite or 7-Up.
1 Can Of Cream Soda.
Pour 1 Liter Sprite or 7-Up Into A Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream Into The Bowl. Add 1 Can Of Cream Soda And Stir.

Caramel Pretzel Chocolate Chip Cookies

These may just be my new favorite cookies. They are a combination of sweet, salty, caramel goodness. Yum, yum, yum!

Caramel Pretzel Chocolate Chip Cookies
Source: Dessert Now, Dinner Later

1/2 cup (1 stick) butter, room temperature
1/4 cup plus 2 Tbsp sugar
1/4 cup plus 2 Tbsp brown sugar
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips

In a stand mixer, cream butter with sugars.  Add vanilla & egg.  Incorporate & scrape bowl. Combine salt, baking soda, & flour.  Gradually add to wet mixture. Mix until combined. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula. Spoon onto a baking sheet with parchment paper. Bake at 350*F for 11-12 minutes