Category: COOKIES, BARS & CANDY

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

• Preheat oven to 350 degrees.
• Sift together the flour, soda, teaspoon of salt and cinnamon.
• In a large mixing bowl, cream the butter.
• Add the brown sugar and blend well.
• Add eggs, one at a time, blending well after each one.
• Add vanilla and blend until light & fluffy.
• Add flour mixture and blend until smooth.
• Gently mix in oatmeal and 2/3 cup peanuts.
• Set aside 2 cups of mixture.
• Press the remaining mixture into the bottom of a 9×13 well greased baking dish.
• Scatter the blueberries randomly over the top of the oatmeal mixture.
• In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
• Stir in vanilla, raisins and remaining peanuts.
• Spread over the oatmeal layer.
• Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
• With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
• Bake 30 minutes.
• Cool completely before cutting.

On a personal note I would like to point out SnoWhite from Finding Joy in My Kitchen. She has 32 different and yummy oatmeal recipes for you to choose from. Head on over and check out her impressive list of oatmeal recipes. I made the oatmeal waffles this morning myself and was very surprised by them. They were really yummy!

I wanted to make something special to take to my nieces house for Superbowl Sunday so thought I’d try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!

1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

• Combine butter and milk until smooth.
• Gradually add in confectioner’s sugar until a soft dough forms.
• Roll into 1 inch balls and flatten into 2 inch circles.
• Place a cherry in the center of each one.
• Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
• Melt chocolate until smooth and dip each ball into the chocolate.
• Place on wax paper until cool and sprinkle with sprinkles.
• Cool well.

These are always a part of my neighbor packages for Christmas.

OREO CHEESECAKE BALLS – YUM YUM GOOD!
1 regular package Oreos
12 ounces cream cheese, room temperature
Almond Bark
Candy Decorations

• Crush Oreos in food processors
• With hand mixer, mix together the Oreo crumbs and cream cheese
• Roll into small balls.
• Put balls into freezer for 5 minutes.
• Melt Almond bark in small batches.
• Coat each ball in almond bark.
• Immediately decorate.
• Let harden.

ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

• Preheat oven to 350 degrees.
• Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
• Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
• Sift together the flours, baking powder and salt. Set aside.
• Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
• In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
• Add cooled chocolate mixture into the eggs and blend well.
• By hand stir in the flour mixture just until well blended – DO NOT over mix!
• Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
• Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
• With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
• Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
• Cool the cake in the pan until completely cooled.

1 cups all-purpose flour
1 cups quick-cooking oats
1/2 cups chopped cashews
1/2 + 1/3 cup granulated sugar, divided
1/4 teaspoon baking soda
1/2 cup butter, melted
8 ounces cream cheese, softened
1 large eggs
2 teaspoons fresh lemon juice
1 teaspoons vanilla extract
3/4 cup peach jam

• Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray. 
• Combine flour, oats, cashews, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool. 
• Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined. 
• Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.
• Let cool.  Store in air tight refrigerated container.  

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies 
50 Kraft caramels 
1 can sweetened condensed milk 
1/4 cup + 1/4 cup unsalted butter 
1 bag mini marshmallows 
1 1/2 teaspoon vanilla extract 
3 teaspoons sea salt flakes

• In a medium sauce pan over  a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
• Remove from heat.

• Line a 9×13 baking dish with foil, extending over the edge.  
• Spray with non-stick PURE or PAM.
• Melt butter in large sauce pan.
• Add marshmallows and stir  until just melted.
• Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
• Remove from heat.
• Stir in rice krispies until evenly coated.
• Press into pan**.
• Cool completely.

• Pour remaining caramel over rice kripy treats and spread even with a spatula.
• Sprinkle remaining sea salt over top.
• Enjoy!
• Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking.  It helps to press down firmly to get an even level.

CHOCOLATE HEAVENS
3 squares unsweetened chocolate

• Heat oven to 325 degrees.
• Generously grease a 9×13 pan.
• Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the apple juice, stirring until the sugar is dissolved. Cool.
• Mix the baking soda into 2 teaspoons of orange juice.
• In a large mixing bowl cream the butter with 1 cup sugar. Add eggs one at a time, beating well after each.
• Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
• Add the baking soda mixture and blend well.
• Add the cooled chocolate mixture and blend well.
• Pour the batter into the prepared pan.
• Level pan by dropping on counter top to remove air bubbles.
• Bake until springy 55-60 minutes.
• Cool thoroughly and then invert onto platter.
• Cut into desired shapes and sizes.
• Slice each in half.
• Spread marshmallow cream over bottom half and replace tops.
• In a small sauce pan melt chocolate.
• Whisk in heavy cream and heat until thickened.
• Pour over tops of cakes.
• Cool.

8 ounces cream cheese softened
1/2 cup crisco shortening
1 teaspoon peppermint extract
1/2 teaspoon orange extract
8-9+ cups powdered sugar

• Line your baking sheet with wax paper.
• Using a stand mixer cream together the shortening and cream cheese.
• Add extracts and beat until smooth.
• Gradually add powdered sugar until dough is soft and elastic.
• Roll into small balls.
• Use a fork to hash mark the top and slightly flatten each cookie,
• Cover and chill overnight.

I filled a few of the hash marks with some hot fudge I made recently and the guys loved them.