Brownie, Chocolate Chip, Peanut Butter Cup Treats

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Today, my recipe for Slow Cooker Garlic Mashed Potatoes is the recipe of the week at Gooseberry Patch.  I don’t think I’ve posted this recipe here so grab it over there.  It’s really good and can sit in the slow cooker for a bit if the rest of your meal isn’t ready.

This recipe is all over Pinterest and it looked really good and easy to me.  Once I made it, I thought it was just OK while the rest of the family thought it was great and ate them all up.

Now this recipe uses lots of packaged products so if you want to make them from scratch I think it would work fine.

I happened to have a square muffin pan but I don’t see any reason why you couldn’t use a regular muffin pan.  Just make sure you grease the pan ~ the recipe didn’t call for it but it’s super hard to get them out of the pan if you don’t.

VIEW PRINTABLE RECIPE HERE!

Brownie, Chocolate Chip, Peanut Butter Cup Treats

1 box brownie mix (milk chocolate or fudge or use your favorite)
1 pkg miniature peanut butter cups
1 pkg Nestle Chocolate Chips (they are in squares in the pkg)

Generously grease a square muffin pan.

Take one chocolate chip cookie and press in the pan to cover bottom as in the picture above. Place one unwrapped peanut butter cup upside down on top of the cookie dough. Spoon some brownie dough over the peanut butter cup, covering it.

Bake at 350º for 18-20 minutes or until brownies are done.

Makes 12 treats.

Happy Cooking!

Chocolate Chip Cookie Fudge

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Wow ~ I am loving the comments so far on my giveaway.  Everything sounds so yummy!!  If you want to join in see this post ~ My Very FIRST Giveaway

In a word, this fudge is delicious!   I only had a taste since I’m trying not to eat any sweets and it was hard NOT to have more.  I think Mr. Meat Eater ate the rest of the pan.

This recipe is very easy and really not at all difficult like some fudge recipes can be.   I think it would wonderful with homemade chocolate chip cookies.  I used original Chips Ahoy cookies since I am basically lazy.  Don’t skimp on toasting the pecans ~ it really helps to make the recipe.

The fudge would make an excellent gift or treat at Christmas.  I found the recipe in Southern Living’s Cooking for Christmas.

Chocolate Chip Cookie Fudge

1 cup chopped pecans, toasted
1 (12 ounce) package semisweet chocolate morsels
1 (11.5 ounce) package milk chocolate morsels
1/2 cup evaporated milk (one of those small cans is 1/2 cup)
1 1/2 tsps vanilla
1/4 tsp salt
12 chocolate chip cookies, chopped (about 1 3/4 cups)

To toast the pecans ~ spread on a small baking sheet, place in a preheated to 350º oven and let bake for 10 minutes or so. When you can start smelling them, they are done. Be careful NOT to burn. If they burn, toss and start over.

Line the bottom of an 8×8 baking pan with aluminum foil so the foil hangs over the edges. Lightly grease the foil.

Combine both packages of morsels and the evaporated milk in a large saucepan; cook over medium-low heat, stirring constantly for 5 minutes or until the chocolate is melted and the mixture is smooth. Rmove from heat and stir in the pecans, vanilla, and salt. Stir in the cookies. Spread in prepared pan.

Let stand for 4 hours or until the fudge is firm.

Lift fudge from the pan using the foil sides as handles. Remove foil and throw away and cut the fudge into squares.

Makes 2 1/4 lbs fudge

Happy Cooking!

“Everything but the Kitchen Sink” Chocolate Chip Cookies

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You have GOT to try these cookies!   They are so good and have such yummy ingredients.  They take the plain old chocolate chip to a new level!

I made mine a little bigger than called for in the recipe.  I used a large ice cream scoop so it was probably about 1/2 cup instead of the 1/4 cup called for.  I ended up having to bake about 5 minutes longer and I also let them cool on the cookie sheet before removing them to a rack so they wouldn’t break up.

If you can find those little airplane sized liquor bottles, it will save you from having to buy regular size bottles of something you might not use much of.

“Everything but the Kitchen Sink” Chocolate Chip Cookies

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tbsp vanilla
1 tbsp Frangelico (hazelnut liqueur)
1 tbsp Kahlua (coffee liqueur)
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
12 ounces milk chocolate chips
1 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup macadamia nuts

In a large mixing bowl, combine the butter, sugar, brown sugar, vanilla, Frangelico, and Kahlua until light and fluffy. Add the eggs and mix well.

Add the flour, baking soda, and salt and mix well. Stir in the chips and nuts by hand.

Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 325º for 16 minutes or until golden brown.

Remove to a wire rack to cool.

Makes 3 dozen ~ the bigger size made 18 cookies.

Happy Cooking!