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Chocolate Chip-Peanut Butter Layer Pie

Chocolate Chip-Peanut Butter Layer Pie-Chocolate Chip-Peanut Butter Layer Pie-<br />~oneandonlychocolatechic.blogs<wbr />pot.com<br />~oneandonlychocolatechic.blogspot.com</p><p>Ingredients:<br />1-1/2 cups powdered sugar<br />1-1/2 cups creamy peanut butter<br />1-1/2 tsp. vanilla extract<br />1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust<br />1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies<br />1/4 cup milk chocolate chips, melted</p><p>Directions:<br />Heat oven to 350° with racks placed on the bottom and middle.<br />In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.<br />Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).<br />Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.<br />Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.
Ingredients:
1-1/2 cups powdered sugar
1-1/2 cups creamy peanut butter
1-1/2 tsp. vanilla extract
1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust
1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
1/4 cup milk chocolate chips, meltedDirections:
Heat oven to 350° with racks placed on the bottom and middle.
In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).

Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.

Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.

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No Bake After Dinner Mints

No bake after dinner mints from Betty Crocker</p><p>INGREDIENTS<br />1/2 cup butter<br />1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)<br />2 cups chocolate wafer cookie crumbs<br />1/4 cup butter, softened<br />1 tablespoon milk<br />1/2 teaspoon peppermint extract<br />1/2 teaspoon vanilla<br />1 drop green food color<br />2 cups powdered sugar<br />1/3 cup butter</p><p>1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.<br />2 Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.<br />3 Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
No bake after dinner mints from Betty CrockerINGREDIENTS

1/2 cup butter
1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.

2 Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
3 Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
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Chocolate Lasagna

561377_372396156198043_1059582312_nINGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

Absolutely Deep Dark Chocolate Fudge Cookies

 Absolutely Deep Dark Chocolate Fudge Cookies
Ingredients

1/2      cup      cocoa powder      unsweetened
1 1/2      cup      flour, all-purpose
1      teaspoon      baking soda
1      teaspoon      salt
8      ounces      chocolate (semi-sweet)      baking, semisweet, broken
4      ounces      chocolate unsweetened      baking, unsweetened, broken
1 1/2      cup      sugar      light brown, firmly packed
3/4      cups      butter      unsalted
3      large      eggs
1      teaspoon      vanilla extract
18      ounces      chocolate chips      semisweet

1  cup      heavy whipping cream
2    tablespoons      butter      unsalted
3   tablespoons      sugar      granulated
4   ounces      chocolate (semi-sweet)      baking, semisweet, broken

Directions

To prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside. Heat 1 inch of water in the bottom of a double boiler over medium heat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.

Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition. Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.

Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.

Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.

To prepare chocolate Ganache: Heat cream, butter and sugar in medium saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil. Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.)

Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.

Makes 3 to 3 1/2 dozen cookies.

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Breakfast Monster Cookies

Breakfast Monster Cookies

Servings: 0

Ingredients:
6 eggs

  1. cup butter
  2. cups brown sugar
  3. 1/2 cups honey
  4. cups oatmeal
  5. teaspoons soda
  6. oz. peanut butter, (18 to 24)
  7. tablespoon vanilla
  8. cup dried milk
  9. cup golden raisins
  10. cup dates
  11. ounces dried mixed fruit
  12. ounces chocolate chips, optional

Directions:
Mix in order. Use a tablespoon to make large scoops. Flatten to 3/4 of an inch. Bake at 350 degrees. Do not overbake. Can freeze these.

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$500.00 Fudge

$500.00 Fudge

Yield: 1 Servings

Ingredients

4 1/2 c  sugar
1 lg can evaporated milk
1 c  butter
18 oz chocolate chips
3 tb vanilla
1    dash salt

Instructions

Cook sugar and canned milk to rolling boil for 6 minutes; Stirring
constantly. Use large stainless steel pot; remove from heat. Add butter,
chocolate chips, vanilla, and dash of salt

Stit until mixed. Pour into buttered pan. Let stand 6 hours before
cutting. Will keep a long time in cookie tin or a sealed container in a
cool place.

* The original recipe calls for 1/2 lb butter, but I find that the butter
“pools” on top of the finished fudge. I only use 12 T of butter and my
fudge turns out fine!

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