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Ingredients: vi oz cutting upwardly miniature candy bars (20 Hershey miniatures, cutting into eighths) 1 1/3 loving loving cup flour 1/2 loving loving cup butter, at room temperature 1/2 loving loving cup nighttime dark-brown sugar 1/2 loving loving cup sugar 1 egg at room temperature 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon salt Directions: Preheat the oven to 350. Line two cookie sheets amongst parchment paper. Chop the candy bars into little pieces. In a large bowl, cream the butter equally good equally sugars until calorie-free equally good equally fluffy. Add the egg equally good equally vanilla; combine thoroughly. Gradually add together together the dry out out ingredients equally good equally mix until a existent thick dough forms. Fold inwards the chocolate chunks. Form cookies past times dropping tablespoons of dough on the canvass two inches apart. Flatten slightly equally good equally so bake until calorie-free brown, 12 minutes. Cool on

Ingredients: for the cookies: 1 egg, at room temperature 1 loving loving cup flour 1 loving loving cup lite brownish sugar 1/2 loving loving cup butter, at room temperature 3/4 loving loving cup cocoa 1 1/2 teaspoons baking powder 1/4 teaspoon salt for the cream filling: 1/2 loving loving cup milk 1/2 loving loving cup confectioners sugar 1/2 loving loving cup usual depression temperature butter 1/4 loving loving cup crushed candy canes 2 1/2 tablespoons flour 1/4 teaspoon peppermint extract 1/4 teaspoon salt Directions: For the cookies: Line iii cookie sheets amongst parchment paper. Preheat oven to 350. Cream together the butter together with carbohydrate inwards a large bowl. Add the egg. Mix thoroughly. Whisk together the dry out out ingredients. Turn the mixer to depression together with deadening add together together the dry out out ingredients. Mix until a thick dough forms. Sprinkle a clean, storey surface amongst flour*. Roll the dough out until 1/8

Ingredients: ii cups flour 2/3 loving loving cup sugar 1 loving loving cup buttermilk, at room temperature 1/2 loving loving cup butter, at room temperature ii eggs, at room temperature ii teaspoons vanilla ii teaspoons baking powder 1/4 teaspoon salt 1/3 loving loving cup diced gumdrops frosting Directions: Preheat the oven to 350. Grease every bit good every bit flour or problem 12 wells inwards a cupcake pan. In a large bowl, cream together butter every bit good every bit refined saccharify until calorie-free every bit good every bit fluffy. Add egg, vanilla, every bit good every bit buttermilk. Beat well. Add the flour, baking pulverisation every bit good every bit salt. Beat until the batter is calorie-free every bit good every bit fluffy. Fold inwards the gumdrops bits. Fill each practiced 3/4 of the way. Bake 15-18 minutes or until a toothpick inserted inwards the essence of the essence cupcake comes out clean. Note: Most of my cupcakes took lone 15 minutes mer

Ingredients: for the cupcakes 12 miniature nighttime chocolate peanut butter cups 1 loving loving cup flour 1 loving loving cup lite dark-brown sugar 1 loving loving cup milk 1/2 loving loving cup cocoa half-dozen tablespoons butter, at room temperature ii teaspoons baking powder 1 teaspoon vanilla 1 teaspoon instant espresso powder 1/4 teaspoon salt ii eggs, at room temperature for the frosting 1 loving loving cup confectioners' sugar 1/2 loving loving cup peanut butter 4 oz cream cheese half-dozen miniature peanut butter cups, halved Directions: Preheat oven to 350. Line or grease every bit good every bit flour 12 wells inwards a cupcake pan. In a large bowl, cream the butter every bit good every bit sugar. Add the egg every bit good every bit vanilla, mix thoroughly. Meanwhile, mix together the cocoa powder, espresso pulverization every bit good every bit milk inwards a pocket-size bowl or touchstone loving loving cup every bit good every bit railroad

Ingredients: i loving loving cup butter, cubed i loving loving cup sugar 1/4 loving loving cup water 1/2 teaspoon salt i teaspoon vanilla extract, rum flavoring or nighttime rum Directions: Line an 8x8 pan with parchment paper. Set aside. Combine butter, sugar, water, together with table common salt inward a small-scale pot over medium heat. Stir ingredients ofttimes over medium rut until mixture comes to a boil. After the mixture comes to a boil, attach a candy thermometer. Continue to stir periodically every chip it thickens together with darkens. Once toffee reaches 305 (or when a drizzle of the syrup hardens together with cracks inward a drinking drinking glass of rattling usual cold water), remove from rut together with stir inward flavoring. Pour mixture into the prepared pan. Allow to cool completely, close i hour. Break or cutting into pieces. My thoughts: I made this to operate inward my toffee macaroon matzo bars exactly it is tasty on its own! I

Ingredients: 1/2 loving loving cup creamy peanut butter iii tablespoons butter, at room temperature ii cups confectioner's sugar 1/2 teaspoon vanilla 1/3 loving loving cup cocoa 1 tablespoon the globe cinnamon Directions: In a large bowl, mix together the peanut butter, butter, vanilla inwards add-on to confectioner's sugar, until a thick dough forms. Set aside. Whisk together the cinnamon inwards add-on to cocoa inwards a youngster shallow bowl. Set aside. Use your hands to cast 1 1/2-2 inch long ovals out of the peanut mixture. Roll inwards the cocoa mixture to coat. Repeat for remaining peanut butter mixture. It's okay if they are a picayune unevenly shaped, they are supposed to jibe dorsum like unclean potatoes! Store inwards an air-tight container upwards to iv days. Yield: close dozen candies (recipe tin jibe upwards doubled) My thoughts: Three years agone I posted a recipe I created for Irish Gaelic Gaelic Potato Candy a procedure ma

Ingredients: 3/4 loving loving cup creamy peanut butter 5 tablespoons butter, at room temperature 2 cups confectioner's sugar 2/3 loving loving cup crisped rice cereal (i.e. Rice Krispies), lightly crushed 1/2 loving loving cup semisweet miniature chocolate chips 8 oz nighttime melting wafers* Directions: Line a baking canvass amongst wax paper. Set aside. In a large bowl or inwards the bowl of a stand upwardly upward mixer, compaction together the peanut butter, butter, inwards add-on to confectioner's carbohydrate until mucilage forms. It should live on slow to shape, like a soft yet dry out out dough. If it is genuinely soft--too soft to shape, add together together additional powdered carbohydrate a tablespoon at a 4th dimension until it forms the correct texture. Roll the dough between your hands into iv inch long logs, well-nigh 1-1 1/2 inch inwards diameter. Place on the lined tray. Refrigerate slice y'all lot melt the chocolate according to pack

Ingredients: ane loving loving cup flour 1/3 loving loving cup cocoa 1/2 loving loving cup butter, at room temperature ane loving loving cup sugar ane egg, at room temperature ane 1/2 teaspoons vanilla 1/2 teaspoon salt 1/2 teaspoon baking powder ane loving loving cup semisweet chocolate chips 1/2 loving loving cup crushed candy canes Directions: Preheat the oven to 350. Line two cookie sheets alongside parchment paper. In a medium-sized bowl combine flour, cocoa, salt, also baking powder. In a large bowl, cream the butter also sugars until low-cal also fluffy. Add the egg also vanilla also combine thoroughly. Gradually add together together the dry out out ingredients to the sweetened butter also mix until a existent thick dough forms. Fold inwards the chocolate chips also candy cane bits, distributing them evenly throughout the batter. Form cookies by times dropping ane tablespoon of dough on the canvas two inches apart. Bake for simply 12 minutes; the cookies testam

Ingredients v cups Chocolate Chex cereal 1/2 loving loving cup dearest roasted peanuts ane 1/2 loving loving cup broken vanilla pizzelles 1/2 loving loving cup chocolate-ginger pumpkin seeds* or acre pepitas ane loving loving cup Halloween mix (like Brach's Mellowcreme Autumn Mix) 3 tablespoons butter ane 1/2 teaspoons sugar 1/4 teaspoon dry out argue ginger 1/4 teaspoon cinnamon Ingredients: Pre-heat oven to 250. In large bowl, mix cereals, nuts likewise equally pizzelles. Set aside. Line a baking sheet amongst parchment paper. Melt the butter inward a pocket-sized pot.  Stir inward seasonings. Pour over cereal mixture; stir until evenly coated. Pour the cereal mix on a lined baking sheet likewise equally bake for ane hour, stirring every xv minutes. Spread on paper towels to cool, unopen xv minutes. Store inward airtight container. *To build the seeds: Preheat oven to 350. Place the cleaned seeds from the crush inward a pocket-sized pot. Fill halfway

Ingredients: i 1/2 loving loving cup flour 1/2 loving loving cup unsalted butter, at room temperature i loving loving cup lite brownish sugar i egg, at room temperature i teaspoon vanilla 1/2 teaspoon baking powder 1/3 loving loving cup salted dry out out roasted peanuts 10 soft caramels, cutting into 1/4 inch pieces* 3/4 loving loving cup mini marshmallows i loving loving cup semisweet chocolate chips Directions: Preheat the oven to 350. Line two cookie sheets alongside parchment paper. In a medium sized bowl, whisk together the dry out out ingredients. In a large bowl, cream the butter together with sugars until lite together with fluffy. Add the egg together with vanilla together with combine thoroughly. Gradually add together together the dry out out ingredients to the butter mixture together with mix until a genuinely thick dough forms. Fold inwards the chips, marshmallow, peanuts together with caramels. Form cookies past times times dropping i heaping teasp