Reese’s Peanut Butter No-Bake Bars

Reese’s Peanut Butter No-Bake Bars

Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

1 T. coconut oil (does not add coconut flavor at all)

Instructions
1. Combine first 6 ingredients in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips and coconut oil in the microwave for 1 ½ min, stirring after every 30 sec, until chocolate is smooth. Pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Soft Sugar Cookies IV from allrecipes.com

Ingredients:
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
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Printed from Allrecipes.com 12/14/2010

I added a little cinnamon to the sugar I rolled the dough balls in. I only cooked them for 6 min on shiny metal pans, not dark; made nice golden bottoms, soft on the inside.

Mrs. Field's Chocolate Chip Cookies

The original recipe is quite large so I sometimes cut it to a third of the original.

1 lb butter (2 c.) or 10 2/3 T butter
1 c. sugar or 1/3 c. sugar
1 ½ c. brown sugar or ½ c. brown sugar
3 eggs or 1 egg
2 T. vanilla or 2 t. vanilla
6 c. flour or 2 c. flour
1 ½ t. salt or ½ t. salt
1 ½ t. baking soda or ½ t. soda
6 c. choc chips or 2 c. choc chips
2 c. chopped nuts or 2/3 c. nuts

Combine dry ingredients. Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients; dough will be stiff. Add chocolate chips and nuts. (I never use the nuts.) Scoop and bake at 350* for about 7 - 9 minutes. Taste best when completely cooled.

Crazy-Good Cookies

1 1/2 c. oatmeal 1 c. brown sugar

2 1/2 c. flour 1 c. sugar

1 1/2 tsp. salt 1 c. butter

1 Tbsp baking powder 2 eggs

1 Tbsp baking soda 1 Tbsp vanilla

1/2 bag (6 oz) semi-sweet chocolate chips

1/2 bag (6 oz) white chocolate chips

1 c. dried cranberries 2 c. Rice Krispies

1 c. chopped nuts, toasted/roasted

Mix dry ingredients. Cream sugars & butter. Mix in eggs and vanilla. Add dry ingredients. Add chips, nuts, cranberries, and Rice Krispies. Refrigerate overnight or until chill. (Refrigerating is optional.) Bake @ 400*, 8 - 10 min, give or take a minute or two. Watch carefully till golden on top. These cookies taste best as large cookies scooped out from an ice cream scoop or as bar cookies spread into a big sheet pan. Same bake time for bar cookies as for scoop cookies. Yields 60, 1 1/2 in. squares or 3 doz. scoop cookies. Recipe doubles very well, but make sure your mixer is big enough!

Blonde Brownies

Blonde Brownies

1/3 c. margarine

1/3 c. shortening

2 c. brown sugar

2 eggs

1 t. vanilla

Melt marg./short. but not completely melted. Mix wet ingredients & brown sugar.

2 c. flour

1 t. salt

1 t. baking powder

1/4 t. baking soda

Mix all. Pour into 9 x 13 or sheet pan and sprinkle 1 c. chocolate chips on top. Bake 350 20 - 25 min or until top is golden in areas. Might look gloopy but don't worry. It'll continue to cook as it cools completely in pan. Don't eat till cool.

Best Brownies

Best Brownies

1/2 c. flour

1/3 c. cocoa

1/4 t. baking powder

1/4 t. salt

1/2 c. butter, melted

1 c. sugar

2 eggs

1 t. vanilla

Optional: nuts

Combine dry ingredients. Blend butter, sugar, & vanilla. Add eggs w/ wooden spoon, beat well. Gradually stir in dry ingredients, and then nuts. Bake in greased 9 in. square pan @ 350 for 20 - 25 min. Let cool completely before frosting.

Creamy Brownie Frosting

3 T. butter, softened

1/2 t. vanilla

1 T. light corn syrup or honey

1 c. powdered sugar

3 T. cocoa

1 - 2 T. milk

Cream butter, corn syrup, vanilla, and cocoa. Add powdered sugar & milk; beat to spreading consistency.

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

1 c. butter

1 1/2 c. sugar

2 eggs

2 tsp vanilla

2 c unsifted all-purpose flour

2/3 c. cocoa

3/4 tsp baking soda

1/2 tsp. salt

12 oz bag chocolate chips 24 oz. optional

Cream butter, sugar, eggs, and vanilla. Combine flour, cocoa, baking soda, and salt; blend in. Stir in chips. Drop by the teaspoon onto ungreased cookie sheet. Bake @ 350* for 6 - 10 min; tops of cookies look like a bunch of air bubbles popped; don't over-cook. Cool 1 min. before removing to wire rack. Makes 4 dozen.

Not as good as a bar cookie until after cooking they've chilled. Taste amazing as a drop cookie.

Mrs. Field's Cookies

Mrs. Field's Cookies

1 1/2 c. oatmeal

2 1/2 c. flour

1 1/2 tsp. salt

1 Tbsp baking powder

1 Tbsp baking soda

1 c. brown sugar

1 c. sugar

1 c. butter

2 eggs

1 Tbsp vanilla

1 (12 oz) bag chocolate chips or 1 1/2 c. raisins

Optional: 1 1/2 c. chopped nuts and/or 1 1/2 c. Rice Krispies

Mix dry ingredients. Cream sugars, vanilla, eggs, & butter. Add dry ingredients. Add chips and optional ingredients. Refrigerate overnight or until chill. Bake @ 400*, 4-8 min. Watch carefully. These cookies taste best spread into a big sheet pan for bar cookies. Same bake time for bar cookies. Yields 60, 1 1/2 in. squares or 6 doz. cookies. Recipe doubles very well. If using raisins, add the Rice Krispies, too.

Peanut Butter & Chocolate Cookie Cups

Peanut Butter & Chocolate Cookie Cups

3/4 c. butter softened

1/3 c. white sugar

1 1/2 c. flour

1 c. chocolate chips

3/4 c. peanut butter chips

2 lg eggs

1 can sweetened condensed milk

1 tsp. vanilla extract

Heavily grease or line 36 mini muffin cups. Cream butter & sugar. Mix in flour. Use this dough to press thin "crusts" into each mini muffin cup. Place 6 or 7 pb & choc chips inside.

Beat eggs. Stir in sweet. conds. milk and vanilla. Spoon into cups, filling almost to top.

Bake 15 - 18 min or until centers are puffed and edges just beginning to brown. Place pan on cooling rack. Gently separate edges of cookies from pan. Let centers flatten. While still warm, top with remaining chips. Cool completely in pan on cooling rack.