Rocky Road Brownies

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Rocky road brownies filled with marshmallows and nuts. These brownies are super thick and moist and would satisfy any chocolate craving.

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The chocolate glaze is optional but I would recommend it. Just to make it extra chocolately 🙂

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Rocky Road Brownies

3 squares unsweetened chocolate, chopped
3/4 cup butter
1 and a half cups sugar
1 teaspoon vanilla
3 eggs
1 cup flour
3/4 teaspoon baking powder
1 and a half cups miniature marshmallows
1 and a half cups peanuts

Chocolate Glaze, optional
4 squares semisweet chocolate
2 tablespoons whipping cream

1. Preheat oven to 325 F. In a saucepan over low heat, melt chocolate and butter, stirring constantly, until smooth. Remove from heat. Add sugar and vanilla and mix well. Add eggs, one at a time, whisking after each addition.
2. Combine flour and baking powder. Stir into chocolate mixture, mixing well. Stir in marshmallows and peanuts. Spread evenly into prepared 9-inch square baking pan.
3. Bake in oven 35 to 40 mins. Let cool.
4. For Glaze: In a small saucepan over low heat, combine chocolate and whipping cream, stirring until chocolate is melted and mixture is smooth. Let cool for 20 mins. Spread over brownies. Chill until chocolate is set. Enjoy.
From: Bars & Squares

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Classic Whoopie Pies

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Wow, these pies are so good! Thick, fluffy cookies stuffed with a marshmallow filling. I’m on a serious marshmallow kick lately. They are just so good.

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The filling is made with a mix of marshmallow cream, powdered sugar, butter and vanilla. I could eat the filling on anything!

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The cookies are made with buttermilk and cocoa. They are super soft and cake-like and have a great chocolate flavor.

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Want to make them festive for the holidays? Just add some holiday sprinkles!

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Classic Whoopie Pies
Makes about 16 cookies

1 recipe Creamy Filling (see below)
2 1/4 cups flour
2/3 cup unsweetened cocoa powder
1/2 cup shortening
1 cup sugar
1 tsp baking soda
1/8 tsp salt
1 egg
1 1/4 cups buttermilk
1 tsp vanilla

Creamy Filling: In a large mixing bowl combine one 7-ounce jar marshmallow cream, 1 3/4 cups powdered sugar, 1/2 cup softened butter, and 1 teaspoon vanilla. Beat with an electric mixer until smooth. Cover and chill about 1 hour or until firm.

1. Preheat oven to 350 F. In a medium bowl stir together flour and cocoa powder; set aside.
2. In a large mixing bowl beat shortening with an electric mixer for 30 seconds. Add sugar, baking soda and salt. Beat until combined. Beat in egg, buttermilk and vanilla until combined.
3. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
4. Drop dough by rounded tablespoons 2.5 inches apart on ungreased cookie sheet. Bake about 10 minutes. Let cool.
5. Spread 1 rounded tablespoon of the filling on the bottoms of half of the cookies. Top with the remaining cookie. Enjoy!
From: Better Homes & Gardens Special Interest Publication Dec. 2012

Cookie Dough Crispy Treats

These are one of my favorites! Ooey gooey rice krispy treats filled with cookie dough! No eggs required.

Make these now!

Cookie Dough Crispy Treats
From: The Cookie Dough Lover’s Cookbook
Makes 24 treats

For cookie dough:
1/3 cup unsalted butter
1/4 cup sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
1/4 cup milk or cream
1 1/4 cups flour
1/4 tsp salt
3/4 cup mini semisweet chocolate chips

For crispy treats:
2 Tbs unsalted butter
7 cups mini marshmallows
1/2 tsp vanilla extract
7 cups crisp rice cereal

1. Grease 13×9 inch baking pan with butter or cooking spray.
2. In a mixing bow, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low (or by hand) until incorporated. Stir in chocolate chips.
3. Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and add vanilla. Fold in cereal, gently stirring until completely coated.
4. Press half the cereal mixture into prepared pan. Spread cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may want to use your hands for this step, so cover hands in butter so it won’t stick to your fingers). Cut into squares. Enjoy.