"Layers of Love" chocolate brownies

This recipe is from the Nestle brand cook book.

They looked intriguing...so I thought I'd take a shot at them!

They were really pretty good...

and all the goodness stuffed in the middle was excellent!

The name could stand to be changed...just a tad bit!

Oh well.

Layers of Love Chocolate Brownies

3/4 cup flour

3/4 cup cocoa

1/4 tsp salt

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

3 large eggs

2 tsp vanilla

1 cup chopped pecans

3/4 cup white chips

1/2 cup caramel topping

3/4 cup chocolate chips

Preheat oven to 350*

In a large bowl, beat butter and sugars until creamy.

Add 2 eggs, one at a time until mixed well.

Add vanilla.

Gradually mix in dry ingredients.

Reserve 3/4 cup batter.

Spread remaining batter into greased 8 x 8 pan.

Sprinkle with the pecans and white chips.

Drizzle caramel topping over nuts and chips.

Beat the other remaining egg into reserved batter.

Stir in chocolate chips.

Spread evenly over the caramel goodness!

Bake for 30 to 35 minutes.

Cool completely before serving.

Homemade Samoas

I saw on a web site that I was looking at that you can order girl scout cookies now.

Then I remembered this recipe...and thought...

hey, I'm not waiting for the cookies!

These are really good and they actually DO taste like the Samoas cookies!

Give it a try if you can't wait either...

Besides, am I the only one that doesn't understand why we have to order them now

and not get them for 5 more months?

Homemade Samoas

3 cups shredded coconut

14 oz bag caramels

1/4 tsp. salt

3 tbsp. milk

1/2 cup sugar

3/4 cup butter, softened

1 egg

1/2 tsp. vanilla

2 cups flour

1/4 tsp. salt

Preheat oven to 350*

The topping.

The cookie crust.

Combine sugar and butter and beat until fluffy.

Beat in the egg and vanilla.

Gradually add the flour and salt.

Pour onto greased 9x13 pan.

Press dough into pan and bake for 20-25 minutes,

until light brown.

Cool completely.

Lower oven temperature to 300*.

Spread coconut onto a jelly roll pan, that is lined with parchment paper.

(You have FINALLY bought some, right?)

Bake for 20 minutes, stirring every 5 or so,

until coconut is a golden brown.

It WILL be delicious, so please, make sure you don't eat it all.

In a large bowl, combine the milk and salt and the

unwraped (Kim) caramels.

Cook on half power for 1-2 minutes, stirring occasionally,

until caramels are melted and combined with milk/salt.

Once melted, add the toasted coconut.

Spread coconut/caramel goodness over the crust.

You will probably have to make little dollops all over your crust

and then spread it....possibly even using your hands.

The caramel gets stiff after it cools...

Once this has cooled, cut your pieces, whatever size you would like.

Take those pieces and spread them out on a seperate pan...

perhaps a jelly roll pan....lined with parchment paper.

Melt some chocolate chips and pipe the melted chocolate into a baggie.

Snip the edge of the baggie and drizzle the melted chocolate across the cookies.

I'm not exactally sure, but, you may want to just make this instead of ordering your cookies.

I think you may get double the cookies making them homemade for the price of one box..

that has 18 cookies in it...

HMMM..I wonder if the internet has a recipe for thin mints?

I'll let you know!

Snicker Cookies

So, my friend Tifany told me about these cookies
and I knew that I HAD to try them!
I love Snickers.
In fact, that is about the only candy bar I DO like!
And yes, they are good.
So, go ahead and try them out
and then let me know what you think!

SNICKER COOKIES

2 sticks butter, softened
1 c. light brown sugar
1 c. sugar
1 cup creamy peanut butter
2 eggs
1 tsp. vanilla
3 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt

2 13 oz bags of mini snickers


Combine butter, peanut butter and sugars until light and fluffy.
Slowly add eggs and vanilla, making sure they are well combined.
Mix the dry ingredients together and then add to butter mixture.
Set aside and chill for 2 to 3 hours.
Preheat oven to 300*

Divide the dough into 1 tablespoon pieces and flatten.
Place snickers in the center of the dough and form a ball around
the snickers. Make sure that the snickers are covered.

Place on a greased cookie sheet.
Bake for 18 to 20 minutes.
Make sure that you check the cookies..probably around 15 minutes.

I probably had too much
dough on my cookies,

because they took FOREVER to flatten.

(The original recipe called for 12 minutes...I changed that!)
The temperature is low to prevent the caramel from OOZING out of the cookie.
Cool on a cookie rack.

So good, and my friends that I shared them with really liked them!

And I did too!

Caramel Crispy Treats

Are you ready for a new treat?

This has the caramel flavor that I love,

with a crispy rice *snap* as well!

And...who doesn't like chocolate!

Caramel Crispy Treats

1 pkg refrigerated cookie dough

1 bag (14 oz) caramels, wrappers removed

3 tbsp milk

2 cups crispy rice cereal

mini m&m's as desired

Preheat oven to 350*

In a small mini-muffin pan, place small tablespoons of sugar cookie

dough. Press dough into bottom and up the sides of the tin.

Bake for 8 minutes. Cookies will be puffy. Gently press down the

center of each cookie, return to the oven for 1 minute and then

remove. Cool cookies in muffin tin for 5 minutes.

Gently remove from tin and cool on wire rack.

In a small sauce pan, melt caramel with milk over low heat,

stirring frequently until smooth.

Stir in cereal.

You may want to add less cereal, depending if you want it more

caramel, or more cereal for the mixture. I wanted more cereal,

so I added the full 2 cups.

Stir until coated.

Add spoonfulls of mixture to cookie cups to heaping, and add m&m's.

It's a fun little treat! It would even work for non-halloween,

just add all the colored mini m&m's.

(Yes, I went through and sorted my mini m&m's to get just the

orange and brown...I need therapy!)

Bite size fun!