Smores That CRUNCH

Ingredients: (Smores That CRUNCH)

4 graham cracker squares
2 large marshmallows
1 (1.55 ounces) Candy Bar, cut in half


Directions: (Smores That CRUNCH)

FOR OUTDOOR S’MORES:
Thread marshmallows onto skewers. Toast over flame, turning frequently, until golden. Place one marshmallow on each of 2 graham cracker squares. Top each marshmallow with 1 Crunch square and remaining graham cracker square.

Easy Rocky Road Brownies

 

Ingredients: (Easy Rocky Road Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1/2 cup Semi-Sweet Chocolate Morsels, divided
1 cup miniature marshmallows
1/4 to 1/2 cup chopped walnuts

 

Directions: (Easy Rocky Road Brownies)

Preheat oven to 350° F. Grease 8-inch-square baking pan.
Place whole brownie bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky.
Sprinkle 1/4 cup morsels over hot brownie. Let stand for 5 minutes or until morsels are shiny; spread evenly over brownie. Top with marshmallows, remaining morsels and nuts; press down lightly.
Bake for an additional 5 minutes or just until marshmallows just begin to puff. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with wet knife. Serve warm.

SMore Pie

 

Ingredients: (SMore Pie)

1 (8 in.) prepared graham cracker crumb crust
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
3 cups miniature marshmallows, divided
1/3 cup milk
2 cups heavy whipping cream

 

Directions: (SMore Pie)

Heat 1 3/4 cups morsels, 1 cup marshmallows and milk in a medium, heavy-duty saucepan over low heat, stirring until marshmallows are melted (do not overheat). Pour into large bowl. Cool to room temperature.
Whip cream in small mixer bowl until stiff peaks form. Fold 3 cups whipped cream and remaining marshmallows into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream and remaining morsels.

Mini Morsel Cookies

 

Ingredients: (Mini Morsel Cookies)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels
1 cup chopped nuts

 

Directions: (Mini Morsel Cookies)

Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan Cookie Variation:
Prepare dough as above. Spread into greased 15 x 10-inch jelly-roll pan. Bake in preheated 375° F. oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
For High Altitude Baking (5,200 feet):
Increase flour to 2 1/2 cups. Add 2 teaspoons water with the flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375° F., drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Fudgy Caramel Brownies

 

Ingredients: (Fudgy Caramel Brownies )

1 3/4 cups (11.5-oz. pkg.) Semi-Sweet Chocolate Chunks, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
12 caramels, unwrapped
1 tablespoon milk

 

Directions: (Fudgy Caramel Brownies)

Preheat oven to 350º F. Grease a 13 x 9-inch baking pan.
Melt 1 cup chunks and butter in large, heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat; stir in eggs. Add flour, sugar, vanilla extract and baking soda; stir well.
Spread batter into prepared baking pan; sprinkle with remaining chunks and nuts.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
Microwave caramels and milk in small, microwave-safe bowl on High (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Drizzle over warm brownies. Cool in pan on wire rack. Cut into bars.

Butterfinger Bites Birthday Cake Cones

 

Ingredients: (Butterfinger Bites Birthday Cake Cones)

1 package (18.25 ounces) chocolate or yellow cake mix
30 flat bottomed ice cream cones (buy extra in case some are broken)
1 cup prepared frosting
12 pieces Butter Finger Bites Candy, chopped, divided

 

Directions: (Butterfinger Bites Birthday Cake Cones)

Preheat oven to 400° F.
Prepare cake mix batter according to package directions. Stir in half of chopped Butter finger. Spoon 2 tablespoons cake batter into each cone. Place cones in the cups of a muffin pan or on a baking sheet.
Bake for 15 to 20 minutes or until wooden pick inserted in cake comes out clean. Cool completely.
Decorate with frosting. Sprinkle with remaining chopped Butter finger. The cones are best served the same day they are prepared.

German Chocolate Brownies

 

Ingredients: (German Chocolate Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1 (16 oz.) container coconut pecan frosting

 

Directions: (German Chocolate Brownies)

Preheat oven to 350° F. Grease 8-inch-square baking pan.
Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Spread frosting over brownies. Cut into bars.

Big Chocolate Chunk Nut Cookies

 

Ingredients: (Big Chocolate Chunk Nut Cookies)

1 pkg. (16.5 oz.) Chocolate Chunk Cookie Bar Dough
1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts

 

Directions: (Big Chocolate Chunk Nut Cookies)

Preheat oven to 350° F.
Crumble cookie dough in to medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets.
Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Frosted Double Chocolate Cookies

 

Ingredients: (Frosted Double Chocolate Cookies)

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup chopped nuts, (optional)
CHOCOLATE FROSTING
2 tablespoons butter or margarine
1 1/4 cups sifted powdered sugar
2 tablespoons milk


Directions: (Frosted Double Chocolate Cookies)

Preheat oven to 375° F.
Microwave 3/4 cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; Strip. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
Beat butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in 3/4 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
FOR CHOCOLATE FROSTING:
Microwave remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on High power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered suar and milk; stir until smooth.

Confetti Bars

 

Ingredients: (Confetti Bars)

1 pkg. (16.5 oz.) Chocolate Chunk Cookie Bar Dough
2 cups miniature marshmallows
1 1/2 cups (about 4 oz.) milk chocolate-covered pretzels, broken into pieces
3 tablespoons rainbow sprinkles
1/4 cup Semi-Sweet Chocolate Mini Morsels

 

Directions: (Confetti Bars)

Preheat oven to 350° F. Grease a 13 x 9-inch baking pan.
Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.
Bake for 11 to 13 minutes or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with wet knife.