Heath Bar Cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour


• 1 teaspoon salt


• 1 teaspoon baking soda


• 1 cup (2 sticks) unsalted butter, softened


• 1 1/2 cups sugar


• 2 eggs


• 1 teaspoon vanilla


• 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)


• 1/2 cup chopped walnuts

METHOD

Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't.

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie doughfor at least 30 minutes (better an hour).


4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)



5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

 

Chocolate Chip Cookie Cheesecake Bars

While I'm on the cheesecake kick, here is a bite sized chocolate chip cookie cheesecake bar recipe great for those office and children parties.

PREP TIME: 30 Min
COOK TIME: 30 Min
READY IN: ~ 1 Hr
SERVINGS: 16 Bars

INGREDIENTS FOR CRUST

* 1½ cups graham cracker crumbs (from about 8 whole graham crackers)
* 5 tablespoons unsalted butter, melted

INGREDIENTS FOR COOKIE DOUGH

* 5 tablespoons butter, melted and cooled
* 1/3 cup light brown sugar
* ¼ cup all-purpose flour
* ½ teaspoon vanilla extract
* ¾ cup semisweet chocolate chips

INGREDIENTS FOR CHEESECAKE FILLING

* 10 ounces cream cheese, at room temperature
* ¼ cup granulated sugar
* 1 egg
* 1 teaspoon vanilla extract

INGREDIENTS FOR CHOCOLATE DRIZZLE

* 1/3 cup semisweet chocolate chips
* 1 teaspoon vegetable shortening

DIRECTIONS FOR CRUST

1. Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside.

2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack.

3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized ball of the dough and place on a plate, and refrigerate plate of cookie dough balls while you prepare the cheesecake filling.

4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined.

5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into corners and sides.

6. Bake for about 30 minutes, or until the cheesecake filling is set and doesn’t jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.

7. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about 20 minutes. Store leftovers in the refrigerator.

Chocolate Zucchini Bread

1 1/2 cups shredded zucchini (about 1 large zucchini shredded on a box shredder)
1 cup flour
1/2 cup unsweetened cocoa power
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 or up to 3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup canola oil (or vegetable oil)
1/2 cup of sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. Spray a 9x5 loaf pan.

Whisk/sift together flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.

Beat oil, sugars, eggs, and vanilla until well blended and stir in zucchini. Add flour mixture a little at a time, mixing just until combined. Stir in chips.

Bake until a toothpick inserted center comes out clean, about 55-70 minutes. Let cool on a wire rack 10 minutes before removing from pan.

Layered Pudding Dessert

If you were a member of my family when I was growing up, this was also known as Layered Pistachio Dessert or Layered Chocolate Dessert.  This dessert is yummy with either of those flavors.  Butterscotch is also very good! 1st Layer

1 c. flour 1 1/4 stick butter 3/4 - 1 c. walnuts, chopped finely   Combine and press into a 9 x 13 inch pan. Bake at 350 degrees approximately 10- 15 minutes. Remove and cool.   2ND LAYER:   1 (8 oz.) pkg. cream cheese, softened 1 c. confectioners' sugar 1 c. Cool Whip   Cream together. Spread on 1st Layer.   3RD LAYER:   2 (3 oz.) pkgs. favorite instant pudding 2 c. milk   Mix until begins to thicken. Pour over 2nd Layer. Top with remaining Cool Whip. Sprinkle with nuts.

Cookies n Cream Cookies

Cookies n Cream Cake Mix Cookies

1 package Betty Crocker® SuperMoist® devil’s food cake mix
1/4 cup vegetable oil
2 eggs
18 foil-wrapped white chocolate candies with chocolate cookie bits (from 12-ounce bag), unwrapped
1 ounce white baking bar (white chocolate) or vanilla-flavored candy coating
1 teaspoon vegetable oil
2 tablespoons semisweet chocolate chips

Directions:

1. Heat oven to 350°. Lightly grease cookie sheet with shortening or spray with cooking spray. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Cut each candy crosswise in half.


2. Shape level 1 measuring tablespoon of dough around each candy half, covering completely. Place 2 inches apart on cookie sheet.


3. Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.


4. Microwave white baking bar and 1/2 teaspoon of the oil in small microwavable bowl uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth.


5. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies.

Chocolate Coconut Candies

• 1-3/4 cups confectioners' sugar


• 1-3/4 cups flaked coconut


• 1 cup chopped almonds


• 1/2 cup sweetened condensed milk


• 2 cups (12 ounces) semisweet chocolate chips


• 2 tablespoons shortening

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.

In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. 

 

Yield: 2-1/2 dozen.

Vanilla Pudding Cookies

1 c. salted butter, softened
1 c. buttered flavored shortening (you can also use regular)
1 1/2 c. sugar
1 1/2 c. brown sugar
3 eggs
3 tsp. vanilla
5 1/2 c. flour
1 1/2 tsp. salt (I added just a pinch more)
1 1/2 tsp. baking soda
2 small boxes of vanilla pudding, or one large one
1/2-3/4 of a bag of chips (butterscotch, chocolate, peanut butter, etc.)

Preheat oven 375 degrees. Combine butter, shortening, sugars, and pudding until creamed, Add vanilla and eggs, mix well. In a separate bowl combine flour, salt and baking soda. Add dry ingredients to wet, combine until well mixed. Add chips, and spoon batter about the size of a small apricot onto an ungreased cookie sheet. Bake for 8-10 minutes.

Blondies

INGREDIENTS

• 1/2 cup of butter, melted


• 1 cup of tightly packed dark brown sugar


• 1 egg, lightly beaten


• 1 teaspoon of vanilla


• 1/2 teaspoon baking powder


• 1/8 teaspoon of baking soda


• Pinch of salt


• 1 cup of all-purpose flour


• 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Chocolate Chip Rice Krispie Cookies

• ½ cups Butter


• ¾ cups brown Sugar


• 1 whole Egg


• 1 teaspoon Vanilla Extract


• 1-¼ cup All-purpose Flour


• ½ teaspoons Baking Soda


• ¼ teaspoons Salt


• 2 cups Rice Krispies Or Cocoa Krispies


• 6 ounces, weight Chocolate Chips

Preheat oven to 325 degrees F.

Cream together butter, sugar, egg and vanilla extract until well combined. Add flour, baking soda, and salt to mixture. Fold in puffed rice cereal gently so as not to break up the puffs. Incorporate chocolate chips.

Bake for 10 – 15 minutes.

Magic Cookie Bars

Just finished making these. They are kinda like 9 x 13 candy bar yumminess!

Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions
1.Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2.Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3.Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Magic Cookie Bars

• 1/2 cup butter or margarine, melted


• 1 1/2 cups graham cracker crumbs


• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk


• 2 cups semisweet chocolate morsels


• 1 1/3 cups flaked coconut


• 1 cup chopped nuts

Directions

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.


2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.


3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Walnut Chocolate Chewies

1 cup chopped walnuts    1 cup slivered almonds    1/2 cup liquid honey    2 tablespoons strong black coffee    Sweet cocoa to taste

Place walnuts and almonds in small bowl and toss together. Transfer to food processor and blend several minutes. Replace nuts in small bowl and add honey, mix together. Transfer nuts back to food processor and add coffee, blend about 1 minute. Spread mixture on large plate and cover with sheet waxed paper, pressed against surface. Refrigerate 2-3 hours. Remove and shape into small balls with hands. Roll in cocoa and continue to chill another hour before serving.

Hershey's Chocolate Cake

0.50 cup butter    1.00 cup sugar    1.00 cup chopped nuts    0.50 cup evaporated milk    0.50 cup chocolate chips

Mix the butter, sugar and milk in a saucepan. Bring it to a boil and boil for 2 minutes while stirring continuously. Remove from heat and add chocolate chips. Stir until melted and smooth then add nuts.     Cake:    1 cup butter 1 cup sugar 1 cup flour 4 eggs 1 large can of hershey's chocolate syrup do not substitute. Mix sugar and flour well. Melt butter and add it to the sugar mixture. Add rest of ingredients and beat 4 minutes at medium speed. Grease a 9x13 pan. Bake cake at 350 degrees f for 20 minutes. Ice when completely cooled.

German Chocolate Upside Down Cake

1 cup pecans, chopped    1 cup coconut    1 package chocolate cake mix    1 pound powdered sugar, sifted    8 ounces cream cheese, softened    1 cup margarine, softened

Grease and flour 9x13-inch cake pan. Put coconut and pecans in bottom of pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix cream cheese, butter and sugar; drop by spoonfuls on top of cake. Bake at 350 degrees for 45 minutes or until done.

Hot Fudge Sundae Cake

1 cup flour    2 tablespoons cocoa    1/4 teaspoon salt    2 tablespoons salad oil    1 cup chopped nuts    1 3/4 cups hot tap water    3/4 cup sugar    2 teaspoons baking powder    1/2 cup milk    1 teaspoon vanilla    1 cup brown sugar    Ice cream

Heat oven to 350-degrees. In an ungreased square pan, 9 x 9 x 2 inch, stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square.

Crockpot Pudding Cake

1 cup flour    1/2 cup sugar    1/2 cup coarsely chopped pecans or walnuts    1/4 cup unsweetened cocoa    2 teaspoons baking powder    1/2 teaspoon salt    1/2 cup milk    1/4 cup oil    1 teaspoon vanilla extract    1 cup boiling water    1/2 cup chocolate syrup    Whipped cream or ice cream

Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter. Place small trivet or band from canning jar in bottom of cooker and add 2 cups warm water. Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3-4 hours. Serve warm with cream.

Oatmeal Chews

1/2 cup margarine    2 cups quick oats    1/2 cup brown sugar    1/4 cup dark corn syrup    1/4 teaspoon salt    6 ounces chocolate chips    1/4 cup chopped nuts

Melt butter in large glass bowl in microwave on high for 45 seconds stir in oats, sugar, syrup and salt. Press evenly into bottom of 8 x 8 x 2 inch baking pan. Microwave on high for 3 to 4 minutes, until bubbly. Spread the surface even and sprinkle the chips over all. Microwave on medium for 4 to 6 minutes, until chips are melted. Spread out evenly and sprinkle the nuts all over top. Chill for 1 hour and cut into bars.

Crockpot Chocolate Cake

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.

Cook 3-4 hours on high or 6-8 hours on low.

Chocolate Surprise Cake

4 eggs 3/4 cup sugar 1 1/2 cups sifted cake flour 3/4 cup butter; melted 1/2 cup sifted unsweetened cocoa 1 cup sifted powdered sugar 3 tablespoons butter 1/2 cup heavy cream Powdered sugar

Preheat oven to 325 degrees. Butter and flour one 13 x 2 1/2 inch long baking pan. In top of double boiler, whisk eggs and sugar together over simmering water until they are hot. Remove from heat. Beat with electric mixer until thick. Gently fold in cake flour and melted butter. Mix just until smooth (do not over mix). Pour batter into prepared pan. Bake until knife inserted into pan comes out clean, about 30 minutes. Cool in pan on rack a few minutes. Turn cake out of pan onto cooling rack. When completely cool, put cake back into pan. Scoop out cavity about 1 x 2 inches. In heavy saucepan, bring cocoa, powdered sugar, butter and cream to a boil. Stir constantly. Lower heat and simmer 5 minutes. Cool until bottom of saucepan is not too hot to touch. Pour cooled fudge mixture into cake cavity. Refrigerate until set, about 2 hours. Invert cake onto serving platter. Serve garnished with powdered sugar.

German Chocolate Fudge

I know, I know.  I have multiple fudge recipes listed, but hey, you can NEVER have too much fudge! 2.00 cups semi-sweet chocolate chips 12.00 ounce sweet chocolate 1.00 jar (7 ounces) marshmallow creme 4.50 cups sugar 2.00 tablespoons butter 1.00 can (12 ounces) evaporated milk 0.13 teaspoon salt 2.00 cups pecans (chopped)

Combine chocolate chips, sweet chocolate and marshmallow creme in large bowl. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans. Spread into buttered 10 x 15-inch pan. Let stand until firm.