Cookies and Cream Chocolate Cake Bars

I love anything with Oreos! These bars were so gooey and delicious!

Printable Recipe

Cookies and Cream Chocolate Cake Bars
1 Devils food cake mix
1 stick unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips
14 oz can sweetened condensed milk
14 Oreo cookies, broken into bite size pieces

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, combine cake mix, butter, and egg and mix well. Press into prepared baking pan. Top with broken Oreo pieces.

Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-26 minutes, or until cooked through. (It will still look pretty gooey) Remove from oven.

After 5 minutes of cooling, run a plastic knife around the edges to loosen. Let cool completely, remove foil from pan, and cut into squares.

Makes 24 bars

Recipe adapted from Picky Palate

Past Recipes:
One year ago: Honey, Lemon, and Rosemary Grilled Chicken
Two years ago: Penne with Chicken and Pesto
Three years ago: Chicken Enchiladas

Chocolate Marshmallow Brownies

Printable Recipe

Chocolate Marshmallow Brownies
1 cup butter (2 sticks), softened
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 1/2 cups flour
1 tsp salt
2 tsp vanilla
1 (10 oz pkg) mini marshmallows

Frosting:
1/2 cup butter (1 stick), softened
1/4 cup milk
1-2 tsp vanilla
3 Tbsp cocoa powder
2-3 cups powdered sugar

Preheat oven to 350. Beat together butter, sugar, and cocoa powder. Add eggs, one at a time, mixing well after each addition. Add flour, salt, and vanilla and mix well. Spread onto a large greased cookie sheet. Bake for 22-25 minutes or until cooked through. Remove from oven and top with marshmallows. Return to oven for 3 minutes until marshmallows and soft and puffy. Cool completely before frosting.

To make frosting, mix together all ingredients until smooth. Spread over cooled brownies.

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Grasshopper Mint Cookies
Two years ago: Chocolate Mousse Cake
Three years ago: Cobb Salad with Bleu Cheese

Peanut Butter Truffles

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Peanut Butter Truffles

Grasshopper Mint Chocolate Bark

Printable Recipe

Grasshopper Mint Chocolate Bark
16 oz (2 2/3 cup) white chocolate chips
1 tsp mint extract (not peppermint extract)
green food coloring
16 oz (2 2/3 cup) milk chocolate chips
2/3 cup Andes mints, coarsely chopped

Line a baking sheet with parchment paper. Melt white chocolate over a double boiler (or in the microwave for 30 second intervals). Stir in mint extract. Add a few drops of food coloring and stir to mix well. Spread evenly into pan. (I only used about half of the pan.) Refrigerate for 15 minutes.

Melt chocolate over a double boiler (or in the microwave for 30 second intervals.) Pour over white chocolate and spread evenly. Sprinkle Andes mints over chocolate layer. Lightly press down. Refrigerate for 30 minutes or until set. Break into uneven pieces. Store in an airtight container in the refrigerator.

Recipe adapted from Brown Eyed Baker

Past Recipes:
One year ago: Pumpkin Cake Bars with Cream Cheese Frosting
Two years ago: Za Zoom Meatballs

Grasshopper Mint Cookies

When I used to work in Bountiful before I had kids, I would eat lunch at Cutler's all the time. They have a brownie mint cookie that is to die for. I always crave this cookie. I've been looking for a recipe to duplicate this cookie. When I found this recipe I knew it looked similar but I had to try it to see if it really was. I altered the recipe by making chocolate buttercream frosting instead of a chocolate glaze. I wanted it to be as close to the Culter's cookie as possible. It wasn't exactly the same but it was pretty dang close. Now when I get a craving for a Culter's cookie I can whip these up and definitely be satisfied.

Printable Recipe

Grasshopper Mint Cookies


Cookie:
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs

Peppermint Frosting:
1/2 cup butter, softened
2 cups powdered sugar
2 Tbsp milk
1 1/2 tsp peppermint extract
green food coloring

Chocolate Frosting:
1/4 cup butter, softened
2 Tbsp cocoa powder
2 cups powdered sugar
3 Tbsp milk
1/2 tsp vanilla

Mix cake mix, oil, and eggs together. (Do not follow the recipe on the back of the box) Drop spoonfuls of dough onto a cookie sheet. Bake at 350 for 6-9 minutes. Cool completely.

To make peppermint frosting, beat butter until smooth. Mix in powdered sugar. Add milk, peppermint extract, and green food coloring. Mix well. Spread on top of each cooled cookie.

To make chocolate frosting, beat butter and cocoa powder until smooth. Mix in powdered sugar. Add milk and vanilla and mix well. Spread on top of peppermint frosting on each cookie.

Makes about 2 dozen

Recipe adapted from Six Sisters' Stuff

Past recipes:
One year ago: Shrimp Tacos
Two years ago: Chicken Tetrazzini

Chocolate Cake

Last weekend my six year old had a Superhero birthday party. He invited 15 friends (I know, that's a lot of kids, but I don't like to leave anyone out.) Surprisingly, every single one of them came. It was a little crazy but it was so much fun. He wanted a chocolate cake with superhero guys on it. So I made this chocolate cake and used crushed oreos for rocks and placed his superhero guys on top. It was a huge hit! I couldn't believe the reaction I got from all of his little friends. They loved it!

I've never claimed to be a great baker or cake decorator but I love making fun cakes for my kids. After this cake had cooled,  it was a little difficult to get out of the pans. It was so moist that it was a little crumbly coming out of the pans. But it came out in one piece and after freezing overnight, it wasn't too difficult to frost it. I wasn't sure if I was going to post this recipe after the difficulty I had but then I tasted the cake. Oh my goodness! This was the best chocolate cake I've ever had in my life! I'm sold on this recipe and I'm sure I'll be making this cake over and over.

Printable Recipe

Classic Chocolate Cake

2 cups sugar

1 3/4 cup flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup buttermilk

1/2 cup melted butter or canola oil

2 tsp vanilla

1 cup boiling water

Preheat oven to 350. Grease and flour cake pans and set aside. In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add eggs, buttermilk, butter, and vanilla. Mix on medium speed for 2 minutes. Stir in boiling water. Batter will be smooth and very runny. Pour into prepared pans. Bake for 30-35 minutes or until toothpick comes out clean. Cool completely before frosting. 

Recipe from The Sisters' Cafe

Chocolate Buttercream Frosting

3/4 cup butter, softened

1/2 cup unsweetened cocoa powder

2 lbs powdered sugar (about 8 cups)

2/3 cup milk

2 tsp vanilla

Place butter in the bowl of a mixer. Beat on medium speed until butter is smooth. Beat in cocoa powder. Gradually add 2 cups of the powdered sugar, beating well. Beat in 1/3 cup milk and vanilla. Gradually beat in remaining sugar. Beat in remaining 1/3 cup milk until frosting is smooth. This frosts top and sides of two 8 or 9 inch layers. (Halve recipe to frost 9x13 cake.)

Recipe from Better Homes and Gardens

Past recipes:

One year ago: Oreo Cupcakes

Two years ago: Chocolate Chip Toffee Bars

Chocolate Blizzard Bars

These bars are very similar to the Avalanche Bars. I love easy desserts like this. It's super easy to make and oh so yummy!

Printable Recipe

Chocolate Blizzard Bars
12 oz chocolate chips (semisweet, bittersweet, or milk)
1/2 cup creamy or crunchy peanut butter
3 cups Rice Krispies cereal
2 cups mini marshmallows
1/2 cup chocolate chips or M&M's
garnish: mini marshmallows and additional M&M's

Lightly grease an 8x8 baking dish and set aside.

In a large, microwave-safe bowl, melt chocolate chips for one minute; stir. Continue to microwave at 30 second intervals until chocolate chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about 5 minutes. Add the rice cereal, marshmallows, and chocolate chips or M&M's. Fold together with a rubber spatula until mixed well.

Pour mixture into prepared pan. Press additional marshmallows and M&M's onto the top of the bars. Let the bars cool for 5-6 hours until they are firm. Cut into squares and serve.

*This recipe can be easily doubled and placed in a 9x13 baking dish.

Recipe source: Mel's Kitchen Cafe

Past recipes:
One year ago: Breakfast Tacos
Two years ago: Shish Kebobs

Grasshopper Brownies

One of my favorite flavor combinations is chocolate and mint. So when I tried these brownies I was in love! My sister-in-law Joyce gave me this recipe after she made these for a few different family parties. Everyone always goes nuts over these brownies. This might even be my new favorite!

Printable Recipe

Grasshopper Brownies

2 boxes brownie mix

Mint Frosting:

4 cups powdered sugar

1 cup butter, softened

2 Tbsp water

1 1/2 tsp peppermint extract

4 drops green food coloring

Chocolate Topping:

12 oz. semi-sweet chocolate chips

3/4 cup butter

1 1/2 tsp peppermint extract

To make brownies, follow the recipe for "cake-like" brownies. If there isn't one, add 2 more eggs. Pour into a large, greased cookie sheet. Bake at 350 for 32 minutes. Cool completely.

To make mint frosting, combine powdered sugar, butter, water, peppermint extract, and food coloring. Beat together until mixed well. Spread over cooled brownies and refrigerate until hard on top.

To make chocolate topping, microwave chocolate chips and butter for 2 minutes. Stir until chocolate is melted and mixture is smooth. Stir in peppermint extract. Let cool for about 5-10 minutes until mixture thickens and is no longer hot. Spread over mint topping on brownies. Refrigerate until hard. 

Makes about 35 brownies

Past recipes:

One year ago: Stuffed Poblanos

Two years ago: Meatballs with Cream Sauce

Thin Mint Cookie Truffles

I made this for dessert on St. Patrick's Day and they were heavenly! They're very similar to Oreo Truffles but I think I like them better because I love mint! I love St. Patrick's Day and making everything green. It's so much fun!

Printable Recipe

Thin Mint Cookie Truffles

1 (9 oz) pkg Thin Mint Cookies or Keebler Grasshopper Cookies

4 oz cream cheese, softened

1 (12 oz) bag Guittard's green mint chips

1/2 cup white chocolate chips

Place cookies in a food processor and pulse until they are crumbs. Pour cookie crumbs into medium sized bowl and mix with cream cheese until well combined. Roll into 1-inch balls and place on a wax paper covered baking sheet. Place in refrigerator for 30 minutes. 

Melt green mint chips in the microwave for 30 seconds intervals, stirring in between, until melted. Dip truffle balls into chocolate until completely covered, using two forks to make sure the excess chocolate drips off the truffles. Place on wax paper covered baking sheet. Melt white chocolate chips the same way you melted the green chips. Add a tiny bit of vegetable oil if the chocolate isn't thin enough. Dip a fork into the chocolate and drizzle over the truffles. Refrigerate until hardened.

Makes about 25-30 truffles

*If you can't find green mint chips you can use white chocolate chips. You also might be able to find green colored chips at the craft store.

Recipe adapted from Six Sisters' Stuff

Past recipes:

One year ago: Butter and Garlic Shrimp Penne

Two years ago: Fettuccine Cacciatore

Avalanche Bars

Rice Krispie treats are always great but sometimes it's fun to try a variation. These bars were so good. They're definitely a kid favorite and my husband loved them too. The best part about it was they were super easy to make. I think I'll add this to my list of go to desserts.


Printable Recipe

Avalanche Bars
12 oz white chocolate chips
1/4 cup creamy peanut butter
3 cups Rice Krispies
1 1/2 cup mini marshmallows
1/4 cup mini chocolate chips (I used regular sized)

Lightly grease a 9x9 pan and set aside. In a large, microwave-safe bowl, melt the white chocolate chips for one minute. Stir, then continue to microwave at 30 second intervals until chips are completely melted. Add the peanut butter to chocolate and mix well. Stir in rice krispies. Let the mixture cool for 10 minutes, stirring a few times. Add the marshmallows and chocolate chips and stir to combine. Press the mixture into prepared pan and spread evenly. Press down lightly with the back of a spoon. Do not press too hard or the bars will become dry and tough. Garnish with additional chocolate chips, if desired. Cool completely before cutting into squares.

*This recipe can be easily doubled and put in a 9x13 pan.

Recipe source:  Mel's Kitchen Cafe

Past recipes:
One year ago: White Almond Sour Cream Cake
Two years ago: Salsa Beef Stew

Chocolate Pretzels

This is a really fun way to make chocolate pretzels. It's a great Christmas treat. I made them with rolos, candy cane kisses, and reese's peanut butter cups. But you can make it with any candy you want. The possibilities are endless! I was surprised that my favorite was the peanut butter cups.

Printable Recipe

Chocolate Pretzels
waffle type pretzels
rolos, kisses, or peanut butter cups
m&ms

Preheat oven to 350. Place pretzels on a baking sheet. Top each pretzel with chocolate candy. Bake for 3 minutes until chocolate is softened, not melted. Remove from oven and top each chocolate pretzel with an m&m. Lightly press down to flatten chocolate to cover pretzel. Cool completely.

Frozen Reese's Peanut Butter Pie

Yesterday was my husband's birthday. He loves peanut butter, especially Reese's peanut butter cups. This was a perfect dessert for his birthday.

Printable Recipe

Frozen Reese's Peanut Butter Pie
24 Oreo cookies, crushed
4 Tbsp butter, melted
3/4 cup creamy peanut butter
1/2 cup powdered sugar
2 1/2 cups cool whip
1/2 cup chopped Reese's peanut butter cups

topping:
hot fudge
12-13 mini Reese's peanut butter cups

Preheat oven to 350. Combine crushed Oreos and melted butter. Press into a greased 9" springform pan. Bake for 7-10 minutes.

Combine peanut butter and powdered sugar in a small saucepan. Cook over low heat until melted and creamy. Let cool for 5 minutes.

Fold cool whip into peanut butter mixture. Fold in chopped peanut butter cups. Pour into crust. Freeze for 3 hours. Top with Reese's peanut butter cups and drizzle with hot fudge.

Serves 12-13


Recipe adapted from Baker's Royale

S'mores Cookie Bars

Mmmm... these were so good. It was like eating a s'more sandwiched in between two cookies. It doesn't get much better than that. It's definitely not calorie free but oh so good!

Printable Recipe

S'mores Cookie Bars
1/2 cup butter at room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/3 cup flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king sized milk chocolate bars or 4 regular sized bars (Hershey's)
1 1/2 cups marshmallow creme

Preheat oven to 350 and grease an 8x8 baking dish. Cream together butter, brown sugar, and sugar. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture. Mix at low speed until combined. Press half of the dough evenly into baking dish. Top with chocolate bars, cutting to fit if necessary. Spread marshmallow creme evenly on top of chocolate. Layer remaining dough on top. (It's best to form dough into shingles and piece together on top of marsmallow creme) Bake for 30-35 minutes or until lightly browned. Cool completely before cutting into squares.

Makes 16 bars

Recipe adapted from Lovin' From the Oven

Reese's Bars

These yummy bars taste just like the candy bar. They were so good!

Printable Recipe

Reese's Bars

1 1/2 cups graham cracker crumbs

3 cups powdered sugar

1 1/2 cups peanut butter

1 cup butter, melted

1 (12 oz) bag milk chocolate chips

Line a 9x13 baking dish with foil and spray with cooking spray. Mix together crumbs, powdered sugar and peanut butter. Stir in melted butter. Blend until well combined. Press mixture evenly into pan.

In a microwave safe bowl, heat chocolate chips for 30 second intervals, stirring in between, until melted. Spread over peanut butter mixture.

Refrigerate just until set. Cut into bars.

Makes 24 bars

Recipe adapted from Momma Hen's Kitchen

Oreo Ice Cream Pie

Printable Recipe

Oreo Ice Cream Pie

30 Oreo cookies, divided

2 cups mint chocolate chip ice cream, softened

2 cups cookies and cream ice cream, softened

1 cup thawed cool whip

hot fudge topping

In a 9" springform pan, stand 14 cookies around the edge. Crush remaining cookies; reserve 2/3 cup. Sprinkle remaining cookie on the bottom of the pan. Spread mint ice cream over cookie layer. Spread cool whip over ice cream layer. Top with remaining crumbs. Spread remaining ice cream over crumbs. Freeze for 4 hours. When ready to serve, remove the outside of the springform pan. Cut into slices and top with hot fudge.

Makes 14 slices

Chocolate Mousse Cake

My 7 year old had a Transformer birthday party a few weeks ago so I bought a Transformer cake topper, made this cake, and stuck it on top. Super easy! This is one of my favorite cake recipes. The frosting is delicious! I could eat it all by itself.

Printable Recipe

Chocolate Mousse Cake

1 box chocolate cake mix (any kind)

1 (14 oz) can sweetened condensed milk

2 (1 oz) squares semi-sweet chocolate, melted

1/2 cup water

1 (3.4 oz) pkg. instant chocolate pudding mix

1 cup heavy whipping cream

Bake cake as directed in two 9" round pans. Cool and remove from pans.

Mix together condensed milk and chocolate. Stir in water. Add pudding and mix well. Refrigerate for 30 minutes. Remove chocolate from fridge and stir. Whip cream until peaks form. Fold in cream and refrigerate for 1 hour. Frost cake.

Peanut Butter Bars

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Peanut Butter Bars

Oreo Cupcakes

Printable Recipe

Oreo Cupcakes
2 1/3 cup flour
1 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter at room temperature
2 cups packed light brown sugar
2 tsp vanilla
4 eggs
1 1/2 cup buttermilk at room temperature

frosting:
1 3/4 cup + 2 Tbsp whipping cream
3 Tbsp powdered sugar
1/2 tsp vanilla
6 Tbsp Oreo cookie crumbs
24 Oreo cookies

Preheat oven to 350. Place cupcake liners in muffin pans. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, beat butter until smooth. Gradually add brown sugar and beat until fluffy. Beat in vanilla. Add eggs, one at a time, beating after each addition. Add flour mixture in 3 additions, alternating with buttermilk. (Begin with flour and end with flour) Mix until just incorporated without overmixing. Pour into cupcake liners. Bake for 18-20 minutes or until toothpick comes out clean. Cool completely before frosting.

To make frosting, beat together whipping cream, powdered sugar, and vanilla at medium-high speed until stiff peaks form. Fold in Oreo crumbs. Pipe or spread frosting on cupcakes. Top each cupcake with an Oreo cookie.

Makes 24 cupcakes

Recipe adapted from Annie's Eats

Chocolate Toffee Shortbread Bars

Printable Recipe

Chocolate Toffee Shortbread Bars


crust:
1 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
2 sticks butter at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
3 oz. (1/2 cup) bittersweet, semisweet, or milk chocolate

topping:
6 oz. (1 cup) bittersweet, semisweet, or milk chocolate
1 cup toffee bits or 4 Heath bars, chopped

Preheat oven to 375. Line a 9x13 pan with foil and lightly grease. In a medium bowl, whisk together flour, salt, and cinnamon; set aside. Place butter in a bowl of a stand mixer. Beat 3 minutes, until smooth. Add brown sugar and granulated sugar and beat for 3 minutes. Add vanilla and mix briefly. Add flour mixture gradually until almost incorporated. Add chocolate and mix until dry mixture is fully incorporated. Do not overmix.  Pour dough into prepared pan and press down. Bake for 18-20 minutes. Remove from oven and sprinkle  6 oz of chocolate over crust. Cover pan with foil and let sit for 5 minutes to melt chocolate. Remove foil and spread chocolate over crust. Sprinkle toffee over chocolate and press down gently. Cool before serving. (You might need to put it in the freezer for 10 minutes to set chocolate.)

Recipe adapted from Mel's Kitchen Cafe

Cool Mint Oreo Brownie Cupcakes

I made these cupcakes for St. Patrick's Day yesterday. I also made a whole meal with green food. We had cabbage rolls, pasta with pesto sauce, salad with green veggies and green ranch dressing, green fruit salad, and a green drink. It's so fun to be festive!

Printable Recipe

Cool Mint Oreo Brownie Cupcakes

Makes 16 cupcakes

1 package Cool Mint Oreos

1 box brownie mix

ingredients to make brownies

Buttercream Frosting:
1 1/2 cups butter softened
1 1/2 tsp. vanilla
3 cups powdered sugar
3 tsp. milk
food coloring

Preheat oven to 350. Prepare brownie batter according to directions. Reserve 16 Oreos. Place remaining Oreos in a large ziploc bag and crush with a rolling pin, leaving the pieces chunky. Fold into brownie batter. Place cupcake liners in muffin tins. Spray with cooking spray. Fill liners about 2/3 full. Bake for 20-25 minutes until toothpick comes out mostly clean. (There may be a few crumbs still on toothpick.) Cool completely. 

To make frosting, cream together butter and vanilla until smooth. Gradually add sugar. Mix until blended well. Add milk to make frosting creamier. Mix in food coloring. Pipe or spread frosting on cupcakes. Top each cupcake with an Oreo.

 Recipe adapted from Real Mom Kitchen