Pillsbury Holiday Peanut Butter Cup Cookies

INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1cup miniature candy-coated chocolate baking bits, fall colored (yellow, orange, brown, green, red)
1/2cup salted peanuts
24miniature chocolate-covered peanut butter cup candies, unwrapped

DIRECTIONS
1Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in baking bits and peanuts until well blended.
2Onto ungreased cookie sheets, drop dough by 24 heaping tablespoonfuls 2 inches apart; flatten each slightly with fingers.
3Bake 10 to 14 minutes or until light golden brown. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; remove from cookie sheets. Let cookies stand until peanut butter cups are set before storing, about 3 hours.
Love chocolate? Try it with Pillsbury® Create ‘n Bake™ chocolate chip cookies!

INGREDIENTS
1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2cups miniature marshmallows
1/2cup red and green candy-coated chocolate candies
1/2cup hot fudge topping, heated, if desired

DIRECTIONS
1Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
2Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve.
Use candy-coated chocolate candies in all colors for a festive New Year’s party cookie! For taste variations, add 1/4 cup semi-sweet chocolate chips, butterscotch chips or peanut butter chips after drizzling with hot fudge.

From Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts

Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Prize-Winning Recipe 2010! Whip up a batch of cookies with chunks of chocolate and a touch of minty freshness.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Ingredients

2 cups (about 15) finely ground crème-filled chocolate sandwich cookies
1/4 cup (1/2 stick) butter or margarine
1 1/2 cups chopped nuts
1 cup flaked coconut
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels

Directions

PREHEAT oven to 350° F.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.

BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

Betty Crocker: Build-a-Brownie Bar Party

Ingredients
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
2/3 cup semisweet chocolate chips (4 oz)
2/3 cup whipping cream
1 cup Betty Crocker® Rich & Creamy chocolate frosting (from 16 oz container)
Miniature candy-coated chocolate baking bits
Miniature semisweet chocolate chips
Maraschino cherries with stems

1.Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch or 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Grease bottom only of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely, about 1 1/2 hours.
Meanwhile, place 2/3 cup chocolate chips and the whipping cream in large microwavable bowl. Microwave uncovered on High 2 to 3 minutes, stirring with wire whisk every minute, until chocolate is melted. Stir until mixture is smooth. Cover; refrigerate about 1 to 1 1/2 hours or until chilled and set.
Stir frosting into chilled cream mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spoon into serving dish.
Remove brownie from pan by lifting foil; peel away foil. Cut brownie into 4 rows by 4 rows, making 16 squares. Cut each square in half diagonally to make 32 triangles. Arrange on serving plate.
To set up Build-a-Brownie serving bar, arrange brownies and frosting mixture along with small knives for spreading frosting on brownies. In small bowls, place baking bits, miniature chips and cherries for topping brownies.

Easy Chocolate Honey Spread

By: NESTLÉ TOLL HOUSE
Ingredients

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 cups honey
Prep:5 minsCooking:2 minsCooling:0 minYields:24 servings, 2 tablespoons each
Simply combine melted Semi Sweet or Milk Chocolate morsels with pure honey to create this easy chocolate honey spread, perfect for toast, scones or fruit. Or heat and drizzle over ice cream for a delicious dessert.

Directions

MICROWAVE morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Add honey; stir until smooth.

SERVE as a spread for muffins, scones and toast. Or, warm and serve with ice cream or as a dip for fresh fruit. Store remaining sauce tightly covered at room temperature for up to 2 weeks. Makes 3 cups.

FOR GIFTING:
TRANSFER sauce to clean gifting jars; seal well.

NOTES:
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels can be substituted for the semi-sweet chocolate morsels. Melt milk chocolate morsels at MEDIUM-HIGH (70%) power.
• To make about 1 1/2 cups of spread, use 1 cup (6 oz.) of morsels and 1 cup of honey.

1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker® black decorating gel
48 large black gumdrops
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.

Betty Crocker Chocolate Zucchini Snack Cake

1 3/4 cups Betty Crocker® SuperMoist® German chocolate cake mix (from 18.25-oz box)
1 cup shredded unpeeled zucchini (about 1 medium)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup buttermilk
2 tablespoons vegetable oil
1 egg
1/4 cup chopped nuts
1/4 cup miniature semisweet chocolate chips
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Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round cake pan with baking spray with flour.
In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.