Peanut Butter & Hazelnut Cookies

peanut Butter Hazelnut cookies Final

Ingredients:

1- Cup butter

1/4- Cup shortening ( I use crisco)

3/4- Cup Peanut Butter

1/2- Cup Hazelnut spread ( Nutella)

3/4- Cup Brown Sugar

2- eggs

1- teaspoon vanilla

1- Cup sugar

1- teaspoon baking soda

1- teaspoon salt

3- Cups Flour

1- Cup of sugar for rolling

For the Icing :

1- bag of semi sweet chocolate chips ( 2 cups)

4- Tablespoons Hazelnut spread ( Nutella)

1/2- Cup hazelnuts ( Crushed)


Directions:

Preheat oven to 375 degrees

In a medium sized mixing bowl add the first 10 ingredients ( everything except the flour).  Mix well with a wooden spoon. Add in all 3 cups of flour and mix till it looks like cookie dough. ( I am not one to separate the wet and dry ingredients so, when making cookies, I always add the flour last.) Chill cookie dough for about 20 minutes. Roll cookie dough into balls using half tablespoons. Roll into sugar and place cookies on a GREASED cookie sheet. Make the cute little crisscross on the cookies with a fork. Bake for 7-10 minutes or until cookies are cooked all the way (Mine were perfect at 8 minutes). Let cookies cool completely.

Icing Directions:

Pour chocolate chips and 1 cap full of vegetable oil into a microwave safe bowl. Microwave for 30 seconds at a time, stirring the chocolate chips after every 30 seconds. When the chocolate chips are almost completely melted add 4 tablespoons of hazelnut spread ( Nutella) and heat for an additional 30 seconds. Stir well. Place about 1/2 teaspoon of chocolate onto each cookie and smooth with a spoon, top with crushed hazelnuts. Cool in the refrigerator until chocolate hardens. Store in a cool place.

Peanut Butter Lovers Crispy Treats

Peant Butter Lovers Crispy treats

 

I am so in love with this recipe. If you are a peanut butter fan, like me, then you will love this recipe too.  These treats are crunchy, ooey gooey, and loaded with peanut butter goodness. I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbor’s house. They were having a small pool party, perfect way to get this pan of ooey, gooey, goodness out of the house.

I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbors house. They were having a small pool party; a perfect way to get this pan of ooey gooey goodness out of my house. They were a hit! My neighbors loved them and told me they didn’t last long. SCORE! =)

Peanut Butter Lovers Crispy Treats

Ingredients:

4 Cups mini marshmallows

1/2 stick of butter

1/2 tsp. vanilla

6 & 1/2  cups peanut butter puff cereal ( I used Reese peanut butter puffs)

1 –  (4 oz) box of chocolate peanut butter candies ( I used Reese pieces. I bought one of the $1 boxes)

1/2 Cup peanut butter

1/2 Cup semi sweet chocolate chips

Directions

  • Take a stick of butter and peel the paper back. Rub the butter all over the bottom and sides of a 13 X 9 cake pan and the end of a second wooden spoon. Set both aside
  • Get another wooden spoon; in a large saucepan, over medium/low heat,  melt 1/2 stick of butter.
  • Once the butter has melted add 4 cups of mini marshmallows. Stir until butter and marshmallow melt together.
  • stir in 1/2 tsp. vanilla
  •  Add 6 & 1/2 cups of peanut butter puff cereal to the melted butter and marshmallow, mix with a wooden spoon until all the cereal is coated in the melted butter/marshmallow sauce.
  • wait 5 -7 minutes, until slightly cool.
  • Add the entire box of peanut butter candies to the crispy treats, RESERVING 1/4 cup for the top. Gently mix the candies into the mixture with a wooden spoon.
  • Switch to your buttered wooden spoon and scrape the crispy treats out of the saucepan and into a cake pan. Use your buttered wooden spoon to press them evenly in the pan.
  • Once crispy treats have been pressed into the cake pan,  put 1/2 Cup of peanut butter in a microwave-safe bowl and microwave for about 30 seconds, or until the peanut butter has melted ( do this in 15 second intervals)
  • pour the melted peanut butter in a zig-zag shape over the top of crispy treats.
  • Now do the same thing with the chocolate. Put 1/2 cup chocolate in a microwavable- safe bowl and microwave 15 seconds at a time, until chocolate is melted.
  • Pour the melted chocolate in a zig-zag shape over the top of the crispy treats.
  • sprinkle with 1/4 cup of reserved chocolate peanut butter candies
  • Refrigerate for 1-2 hours or until the melted peanut butter and chocolate are set.
  • store in fridge or in a cool room

Peanut Butter Lovers Crispy Treats

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Crackers with Peanut Butter & TOASTED Marshmallow… Dipped in Chocolate!

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Toasted

I am soooooooooooooooooo so so soooooooo excited about this post for sooooo many reasons! First and for most I get to tell you all a little about my bloggy friend Prudy over at Butter Basil and Breadcrumbs. She has been such a support throughout this whole learning to blog process… we are learning together. Anytime I have a question or concern I always know that I can count on Prudy to help me out, and if she is unsure she does her best to lead me in the right direction. We have both learned that blogging is not an over night success but we know we are on the right track, and in time, this track will lead us to the success that we have been dreaming for. Plus we promised each other a signed copy of  our first cook books so we have to make this work… a promise is a promise 😉

Reason number two for being so excited about this post… My midnight snack just got a whole lot TASTIER! when I get hungry at night I always take a round cracker, spread it with peanut butter, sprinkle on a few chocolate chips and a few mini marshmallows ( ok 3.. it has to be 3 mini marshmallows or it is not right! ) then I put it in the microwave till the marshmallows puff up then top it with another round cracker. YUM! Well, Mrs. Prudy whom I mentioned above made this AMAZING looking Hot Chocolate smoothie that she topped with a toasted marshmallow. That’s how my wheels started turning with my crackers with peanut butter & TOASTED Marshmallow dipped in Chocolate… WOW! That’s a mouth full! Try saying that 3 times… no, no,  don’t do that to yourself. LOL

Reason number 3 well… just look at that photo! I am in love! Photography has been something that I have been desperately trying to learn and I feel like I nailed it with this one. I am really not trying to brag, really. I am just very excited =)

 

Now that you have heard my speech lets get to this recipe!

* Recipe is for 16 crackers with peanut butter and TOASTED marshmallow dipped in chocolate…Depending on the brand of crackers you use, 1 sleeve will make about 16 of these.

Ingredients:

1 sleeve of round butter crackers ( something like ritz)

8 marshmallows cut in half ( the medium size marshmallows.. not the mini’s and not the jumbo)

6 oz of semi sweet chocolate chips or more depending on the brand used and how many in a sleeve.  ( Honestly I would use whatever I have when I make them again.. Dark chocolate, white chocolate..)

Peanut Butter for spreading on the crackers

** You are going to need was paper & foil for this recipe

Directions:

1.) Spread all 32 crackers with peanut butter, set 16 aside and place the other 16 peanut butter side up on a cookie sheet that has been lined with tin foil.

2.) Cut all 8 marshmallows in half and place one on top of the 16 peanut butter spread crackers on the cookie sheet.

ritz fin
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3.) Set your oven to Broil and put the crackers in. DO NOT WALK AWAY! Watch them till they get nice and golden brown.. I like mine a little on the burnt side. LOL

ritz final

4.) As soon as they come out of the oven take the crackers that have been spread with peanut butter and set aside, and place one on top of each marshmallow.

ritz final 1

5.) Set them in the fridge for about 10 – 15 minutes.

6.) Melt chocolate in a microwave safe bowl ( I add a few drops of veg. oil to it). When melting the chocolate only microwave for 30 seconds at a time stirring each time till chocolate is melted.

7.) Take the foil off of the cookie sheet you used to toast the marshmallows and line it with wax paper ( doing it this way saves a dish!)

8.) Dip the crackers in chocolate one at a time and line them onto the cookie sheet you lined with wax paper.

ritz final 2

9.) Refrigerate until chocolate is firm

10.) ENJOY =) =P.

I have submitted this recipe to What’s cooking Wednesday link party @ Buns In My Oven…. Check it out! =)

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chocolate Chocolate Chip Cake Box Cookies

chocolate-cake-box-cookies

Chocolate Chocolate Chip Cake Box Cookies

Lately I have been working on re-photographing some of my recipes, like these Chocolate Chocolate Chip Cake Box Cookies. The photos are still not where I want them to be but they are 100 times better then some of the originals. I was blessed to have one of my best friends help me with this. She was my sous chef, dish washer, hand model, and comic relief. She even painted her nails for me! I’m working on making her a permanent helper, shhh 😉 . I’ve offered to pay her with the left over food =P I think she’s ok with that 😉

Cake box cookies are so awesome. I love how easy they are to make. Normally, they require few ingredients and who doesn’t have a few cake boxes in the pantry? I have made everything from orange cake box cookies to sugar cake box cookies to these Chocolate Chocolate Cake Box Cookies. I wish I could tell you of my favorite cake box cookies recipe but I just love them all. It would be too hard to choose! That being said, these Chocolate Chocolate Chip Cake Box cookies will make the perfect addition to your holiday baking list. They are soft, chewy, and everything you want in a cookie. I have also added a hint of coffee into the recipe which compliments the chocolate flavor perfectly. The coffee is not over powering, it is just enough to add a little kick to these cookies. In fact, I know people who hate coffee and LOVE these cookies. My husband being one of them.

If you give this recipe a try I would love to hear from you!

 

chocolate-cake-box-cookies-2

* Here is a photo of what the dough should look like before adding the chocolate chips. Sorry, for some reason I forgot to re-photograph the dough!

cookies final 3

 

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