Old Fashioned Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 beaten eggs

1 tsp. vanilla

1 1/2 cup plain flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

2 cups rolled oats, uncooked

1 cup chocolate chips (can adjust as desired)

Sea salt

1/2 cup nuts (optional)

Preparation:

1. Preheat oven to 350 degrees.

2. Cream shortening and sugar in a stand mixer.

3. Add vanilla and beaten eggs, and mix thoroughly.

4. Sift dry ingredients together, then add to sugar and shortening and mix well.

5. Add oats and nuts (if using), and mix together with other ingredients.

6. Once dough is fully mixed, add chocolate chips, and slowly mix or stir until incorporated throughout the batter.

7. Spoon dough into 1.5" balls on cookie sheet, then sprinkle lightly with sea salt.

8. Bake at 350 degrees until lightly browned (approximately 15 minutes). Cookies should still be soft and very slightly wiggly in the center.

9. Let cookies cool on cookie sheet for 3 minutes, then remove to rack or countertop to finish cooling.

10. Store in airtight container. Microwave for 10-15 seconds to soften.

 

Peppermint Bark

Ingredients:
12 ounces white chocolate, coarsely chopped and divided*
6 ounces semi-sweet or bittersweet chocolate, coarsely chopped*
1 ½ tsp vegetable oil or coconut oil, divided
1/2 tsp peppermint extract, divided
3-4 regular-size candy canes or approximately 10 peppermint candies, crushed
 
Preparation: 
1. Line the bottom and sides of an 8” or 9” square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles.
 
2. Melt half of the white chocolate, carefully.
 
3. Once white chocolate is melted, add ½ tsp. of oil, and mix thoroughly.
 
4. Add ¼ tsp peppermint extract to the white chocolate, and mix thoroughly.
 
5. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. 
 
6  Place the baking pan in the refrigerator for 10 to 15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
 
7. Repeat steps 2 through 5 with the semi-sweet chocolate, putting it on top of the white chcoolate layer.
 
8. Repeat steps 2 and3 with the remaining white chocolate. Do NOT put peppermint extract in this chocolate.
 
9. Spread final white chocolate batch over semi-sweet layer.
 
10. Sprinkle top layer with crushed candy canes.
 
11. Refrigerate the bark until completely set, about an hour. 
 
12. Once hardened, remove from the pan and peel off the parchment. Break or cut into pieces as large or as small as you want. If you chilled the bark in the refrigerator for longer than 3 to 4 hours, let it sit at room temperature for 10 to 15 minutes to slightly soften before breaking/slicing, or else the layers might separate.
 
13. Cover and store leftover bark in the refrigerator for up to three weeks. 

Christmas Light Bites

 Ingredients:
1 (15- or 16-ounce) bag square waffle pretzels
2 (13-ounce) bags Hershey’s Kisses (or Rolo chocolate caramel candies)
1 (14-ounce) bag M&M’s milk chocolate candies (choose colors)
 
Preparation:
1. Heat oven to 200 degrees.  
 
2. Unwrap the Kiss candies, and place the M&M candies in a bowl.
 
3. Place pretzels on a cookie sheet lined with parchment paper, in a single layer.
 
4. Top each pretzel with a Hershey’s Kiss. 
 
5. Bake for 5 minutes; Kiss will look slightly glossy, but won’t lose its shape. (If you bake longer, you risk that the chocolate will get too hot and will seize.)
 
6. Remove cookie sheet from the oven, and, working quickly, firmly push one M&M down on top of each Hershey’s Kiss, M side down. The Hershey’s Kiss will squish into the pretzel, and all three pieces will adhere. 
 
7. Remove cookies from the sheet onto a plate, and continue making more cookies.
 
8. Let cookies sit on counter for several hours, during which time the chocolate will re-harden. NOTE: You may re-harden them quickly in the refrigerator, but you risk the M&Ms losing their glossy appearance and the chocolate getting a white bloom on it.
 
Makes 160 cookies.
 
Variations:
Substitute Hershey’s Hugs for regular Kisses (check them after 3-4 minutes because they soften faster).
Substitute M&M peanut candies for regular M&Ms.
Substitute a Rolo candy for the Hershey’s Kiss, and bake for 3-4 minutes.

 

Darleen's Bourbon Balls

Ingredients:
1 lb. pecans, chopped

1 box vanilla wafers, crushed

1/3 cup bourbon

1/2 cup honey

Powdered sugar

Preparation:

1. Mix all ingredients well.

2. Roll dough into balls, then coat in powdered sugar.

3. Place balls in airtight container, layered with powdered sugar, and allow to sit for three days before serving.

 

Soft Chocolate Chip Cookie Cake

Cake Ingredients:

1 stick unsalted butter

1/2 cup light brown sugar

1/4 cup white sugar

1 large egg

1 1/2 tsp. vanilla

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 cups all-purpose flour

1 cup semi-sweet chocolate chips

 

Frosting Ingredients:

1/4 cup unsalted butter, softened

3/4 tsp. vanilla 

Pinch of salt

1 1/4 cups powdered sugar

1-2 Tblsp. milk

Preparation:

1. Preheat oven to 350 degrees.

2. Grease an 11.5" metal cookie cake pan, or line the bottom with parchment paper.

3. Place half of the chocolate chips in a plastic bag, and use a rolling pin to break them into small pieces.

4. In a medium-sized mixing bowl, melt butter until just barely melted.

5. To melted butter, add both sugars, and stir until combined. DO NOT USE A MIXER.

6. Add egg and vanilla, then stir (again, by hand).

7. Add baking soda, baking powder and salt, and stir (still, no mixer!)

8. Add flour, and stir until all of the flour disappears into the dough.

9. Add the chocolate chips (whole and chopped) into the dough, and stir. Immediately begin pressing the dough into the pan using a spoon or your hands. The best way to do this is to drop the dough into the pan in small chunks, so that it is dispersed evenly, then use a spatula, your hands or even the butter wrapper to press the dough down into a smooth layer. Be sure to make sure the chocolate chips are evenly dispersed through the cake. Work quickly, so the dough doesn't sit so long that the butter starts to set.

10. Bake for 12-14 minutes, but be careful to not overbake, if you want the cookie cake to actually stay soft. It should be very slightly brown on top and actually look slightly underbred when you take it out.

11. Remove from oven and place pan on a cooling rack. Cool completely before frosting or removing.

12. For the frosting, cream the butter, vanilla and salt using a mixer. Add the powdered sugar, thinning with milk as necessary until a piping consistency is achieved.

13. Use a knife to go around the edges of the cooled cookie cake, then place an inverted plate or platter on top of the cake. Flip the pan over to remove the cake from the pan, then flip it again, so that the right side is up for decorating.

NOTES:

• Recipe makes enough frosting to pipe around the edges of the cake. Double the recipe if you want to write or decorate the rest of the top.
• Breaking 1/2 of the chocolate chips helps to disperse the chocolate throughout the cake to keep it from having large clumps of chocolate in one spot and breaking while cutting.

Chocolate Chip Cookie Dough Frosting (Edible Cookie Dough)

Ingredients:
1 cup butter, room temperature
3/4 cup brown sugar
1 cup powdered sugar
1 cup flour
1/2 tsp salt
4 Tblsp. to 1/4 cup milk (for frosting - omit if making edible cookie dough)
1 cup mini chocolate chips

Preparation:
1. Cream butter and sugars on low.

2. Add flour and vanilla and mix on medium until flour is thoroughly incorporated and mixture is creamy.

3. If making frosting, add milk and continue to mix until frosting is desired consistency.

4. Add chocolate chips and mix until evenly distributed.

Sugar Cookies to Ice

Ingredients:

1 cup butter

1 cup powdered sugar

1 egg, beaten

3 tsp vanilla extract

1 tsp. salt

2 1/2 cups sifted flour

Preparation:

1. Cream the butter.

2. Add sugar and mix until completely incorporated.

3. Blend in egg, vanilla, salt and flour. Mix until dough clumps around mixer attachment.

4. Chill dough until firm.

5. Roll out to 1/4" thickness, then cut with cookie cutters.

6. Bake on greased cookie sheets at 375 degrees for 8-10 minutes. DO NOT LET COOKIES GET BROWN.

7. Cool, then frost or decorate as desired.

Jack's Sugar Cookies

Ingredients:
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup + 2 Tblsp granulated sugar
2 Tbslp light brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup sugar (for rolling)

Preparation:
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.


3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.


4. Add the egg and mix until well combined.


5. Add the vanilla extract and mix until well combined.


6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.


7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.


8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.


9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Cake Mix Toffee Bars

Ingredients:
1 box yellow cake mix
1 egg
6 Tblsp butter, melted
2 10-oz. bags chocolate toffee bits
1 can sweetened condensed milk

Preparation:
1. Preheat oven to 350 degrees.

2. Spray a 9x13" baking dish with cooking spray.

3. Combine cake mix, butter and egg. Press into the bottom of the dish.

4. Sprinkle toffee bits on top.

5. Pour condensed milk evenly over toffee bits.

6. Bake for 25 to 30 minutes, and cool completely before cutting.

Chocolate Chip Cookie Cupcakes with Browned Butter Icing (chocolate or vanilla)

Ingredients:
For Chocolate Cupcakes
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla


For Vanilla Cupcakes
1 box white cake mix
1 small pkg Jello instant white chocolate or vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla

For Cookie Dough:
1/2 cup (1 stick) butter, softened
2 tbsp. shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1-1/4 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2tsp cornstarch
1-2/3 cup all-purpose flour
1 cup chocolate chips

For Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder (or special dark cocoa powder)
2 1/3 cups powdered sugar
1 tablespoon vanilla extract
6-7 tablespoons heavy whipping cream, depending on desired consistency


Preparation of cookie dough (must be done the day before baking the cupcakes):
1. Combine shortening, butter, sugars, egg and vanilla in a medium-sized bowl. Mix thoroughly with an electric mixer on medium speed.

2. Add baking soda, cornstarch and salt. Mix.

3. Slowly add flour until thoroughly blended.

4. Add chocolate chips and nuts, then mix.

5. Shape dough into a long 3/4" (quarter-sized) diameter roll (or two) on SaranWrap. Freeze overnight.


Preparation of icing (must be started at least 2 hours before needing to frost):
1. Melt butter in a saucepan over medium heat. Cook, stirring often, just a few minutes, until it becomes brown in color.

2. Place in a large mixing bowl and chill until set. You want it set, as in not melted, but you want it soft enough to be able to mix. Make sure it's the consistency of room temperature butter when you start mixing in the powdered sugar.

3. Once butter has set, mix in the powdered sugar and cocoa with a hand mixer until crumbly.

4. Add vanilla and 2 tablespoons cream. Mix.

5. Add more cream, 1 tablespoon at a time, until you’ve reached your desired spreading consistency.


Preparation of cupcake batter:
1. Preheat oven to 350 degrees F.

2. In a very large bowl, mix together all ingredients. Batter will be thick.


Preparation of cupcakes:
1. Fill cupcake pans 2/3 full with batter.

2. Cut frozen dough into 1/2" pieces, enough to put one piece in each cupcake. Reserving remaining frozen cookie dough.

3. Put a piece of dough in the center of each cupcake, pressing down to get the batter to flow slightly over the top of the dough.

4. Bake cupcakes at 350 degrees until toothpick comes out clean when inserted into cake portion of cupcake.


Preparation of little cookies for garnish:
1. Shape remaining frozen cookie dough into 1/2" balls.

2. Place on cookie sheet and bake at 350 degrees until VERY lightly browned.


Preparation of cookie decorations:
1. Place a small amount of frosting in center of cupake.

2. Garnish with a tiny cookie on top of frosting.

The BEST Chocolate Chip Cookies EVER

Ingredients (for 2 dozen cookies):
1/2 cup (1 stick) butter, softened
2 tbsp. shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1-1/4 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2tsp cornstarch
1-2/3 cup all-purpose flour
1 cup chocolate chips
1/2 cup chopped nuts (optional)

Preparation:
1. Combine shortening, butter, sugars, egg and vanilla in a medium-sized bowl. Mix thoroughly with an electric mixer on medium speed.

2. Add baking soda, cornstarch and salt. Mix.

3. Slowly add flour until thoroughly blended.

4. Add chocolate chips and nuts, then mix.

5. Roll or scoop dough into 1" or 2" balls. Place on a cookie sheet lined with a Silpat mat or parchment paper.

6. Bake at 350* for 8 to 10 minutes. For a softer cookie, bake until the edges are slightly golden brown.

Chocolate Lasagna

Ingredients
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

Preparation:
1. Crush 36 Oreo cookies into fine crumbs.
2. 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.
3. 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.
4. Mix the cream cheese with a mixer until light and fluffy.
5. Add milk and sugar to cream cheese, and mix well.
6. Stir in 1 and 1/4 cups Cool Whip.
7. Spread cream cheese mixture over the crust.
8. 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.
9. Use a spatula to spread the mixture over the previous cream cheese layer.
10. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
11. Spread the remaining Cool Whip over the top and sprinkle evenly with mini chocolate chips
12. Place in the freezer for 1 hour, or the refrigerator for 4 hours, before serving.

Chocolate Chip Cookie Cake

Ingredients
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks

Preparation:
1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. With the mixer on low speed, add flour, cornstarch, baking soda and salt.
4. Stir in chocolate chips. Dough will be thick.
5. Chill for at least 30 minutes or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
9. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Makes one 8 or 9 inch cookie cake. Source: http://lifeloveandsugar.com/

Lazy Cake Cookies

Ingredients:
1 box white cake mix (dry)
5 Tblsp. melted butter
2 eggs, beaten
1 bag mini chocolate chips

Preparation:
1. Preheat oven to 350.
2. Mix all ingredients together.
3. Spread batter into 9x13" pan (ungreased).
4. Bake for 20 minutes or until lightly browned.

Chocolate-Peppermint Sandwich Cookies

Ingredients:
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients:
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 - 1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes

Preparation:
1. To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).
4. Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t overmix.
5. If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes.
6. Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.
7. Place about 2 inches apart on prepared baking sheets. Bake cookies until just puffed in the middle and edges are set but centers are still soft. About 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking.
8. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.
9. To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired.
10. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top.
11. Roll edges in sprinkles or crushed candycanes if desired.

Yield: If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

Source: Our Best Bites

Reindeer Cookies

Ingredients:
3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms

Preparation:
1. Preheat oven to 375°F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl.
3. Beat at medium speed until well blended. Add egg; beat until just blended.
4. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
5. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
6. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose.
7. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.
Makes about 40 reindeer cookies.

Chocolate Peppermint Sandwich Cookies

Ingredients:
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients:
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 - 1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes

Preparation:
1. To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).
4. Transfer mixture to a large bowl and beat in egg.
5. Stir in flour mixture until just combined. Don’t overmix.
6. If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes. Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.
7. Place about 2 inches apart on prepared baking sheets.
8. Bake cookies until just puffed in th3 middle and edges are set but centers are still soft - about 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.
9. To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired.
10. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top. Roll edges in sprinkles or crushed candycanes if desired.

Yield: If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

Sugar Cookie Truffle Cups

Ingredients:
Garnish
3 oz semisweet baking chocolate
1 tablespoon shortening

Cookie Cups
1 pouch Betty Crocker® sugar cookie mix
1/4 cup butter
1 egg

Filling
2 cups dark chocolate chips (12 oz)
3/4 cups heavy whipping cream

Preparation:
1. Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
2. In medium microwavable bowl, microwave semisweet baking chocolate and shortening on High until smooth and melted. Pour onto ungreased cookie sheet. Using spatula, smooth chocolate into a thin layer; set aside to harden.
3. In large bowl, mix Cookie Cup ingredients until a crumbly dough forms. Shape dough into small balls; place each into muffin cup.
4. Bake 10 to 11 minutes or until set and very light golden brown (dough will puff slightly). Using end of rolling pin handle or spoon, press indentation in center of each cookie to form cup. Cool completely in pan, about 15 minutes. Remove cookie cups from muffin cups to cooling rack.
5. Meanwhile, to make curly chocolate shavings, use metal spatula to scrape a thin layer of chocolate from metal cookie sheet by sliding spatula edge quickly just under layer of hardened chocolate.
6. In small microwavable bowl, microwave dark chocolate chips and whipping cream on High until chocolate is melted; stir until smooth.
7. Spoon filling evenly into each cookie cup. Press chocolate curls gently into center of each cookie cup. Let filling cool completely before serving.

Cajeta Caramel Fudge

Ingredients:
Fudge Layer
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/2 cups whole roasted salted cashews

Cajeta Caramel Layer
8 oz white chocolate baking bars, coarsely chopped
3/4 cup cajeta (goat milk caramel spread) from 23.3-oz bottle
1 cup whole roasted salted cashews
1/2 teaspoon fleur de sel sea salt or coarse sea salt

Preparation:
1. Line 9-inch square pan with foil. Spray lightly with cooking spray.
2. In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
3. In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

Easy Peanut Butter Fudge

Ingredients:

2 1/2 c sugar

1/2 stick butter

5 oz evaporated milk

7 or 7 1/2 oz jar marshmallow creme

3/4 tsp salt

9 oz jar peanut butter (creamy or crunchy)

Preparation:

1. Grease a 9" square baking pan and set aside.

2. In large saucepan, combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full rolling boil, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, for 5 minutes.

3. Remove from heat, and stir in the peanut butter until blended.

4. Pour into greased pan and cool completely.