Chocolate Dipped Peanut Butter Ritz Cookies

Chocolate-Dipped Peanut Butter Ritz Cookies

Ritz Crackers
Smooth peanut butter
chocolate bark (or chocolate chips)


Make peanut butter sandwiches with crackers and peanut butter (pictured at right in picture)

Melt chocolate and dip peanut butter Ritz in chocolate. Place on waxed paper to harden. Enjoy!


(The chocolate cookies above are still wet. When they harden they are not as shiny. These are also good dipped in white chocolate.)

Saltine Toffee

Saltine Toffee

(this is SO yummy!)

1 1/2 sleeve saltine crackers
1 stick butter
1 cup brown sugar
2 cups chocolate chips (I mixed semi sweet and milk chocolate)
chopped pecans

Preheat oven to 350 degrees. Line cookie sheet with aluminum foil. Place a single layer of saltine crackers on top of foil.

Melt butter and brown sugar in a small pan on top of stove (medium high heat) stirring constantly. Bring to a boil and remove from heat.

Pour butter/brown sugar mixture over crackers. (I spread it out as best I can so that it covers the crackers.) Place crackers in oven for 5 minutes or until slightly bubbly. Remove from oven and let sit for one minute. Pour chocolate chips over top of hot crackers. Let sit until softened (you may need to put them in the warm oven for a minute to help soften). Spread chocolate until it completely covers crackers.

Sprinkle with chopped nuts.

Place in refrigerator to harden. When completely cool, break off pieces. This does not have to be refrigerated after it cools. Enjoy!

Swirled Snowball Cookies

Swirled Snowball Cookies

(recipe by Nestle Toll House)

3 sticks butter, softened

3 cups all-purpose flour

3/4 cup powdered sugar

10-oz pkg Nestle Swirled Holiday Morsels

1 Tbsp vanille extract

1/2 cup finely chopped nuts

1/4 tsp salt

Extra powdered sugar

PREHEAT oven to 375 degrees. BEAT butter, sugar, vanilla and salt in large mixer bowl until creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets (I did this on the cooling rack). Cool on baking sheet for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers. Makes about 4 1/2 dozen

They are very, very yummy!

Fat Ladies

I got this recipe from Linda's blog. I made these last week and took them to our homeschool moms night out. I saved the rest for company yesterday. They are a big hit! I cut them small since they're so fattening, and they go a long way!

1 roll refrigerated chocolate chip cookie dough
16 oz. package chocolate chips
32 caramels, unwrapped
¼ c. half & half
1 c. chopped pecans (or your choice of nut)

Cut dough into ¼ inch thick slices and press into a 9 x 13 pan. Bake at 350 for 20 minutes or until light brown. Cool slightly. Sprinkle with chocolate chips. Melt caramels in half & half and spread over top. Sprinkle with pecans. Refrigerate. Indulge!

Fall into Flavor -- No Bake Cookies

Linda over at 2nd Cup of Coffee (one of my favorite blog reads) is hosting Fall Into Flavor. It's been going on a while now, but this is my first time (and apparently last time, since this is the last one) participating. This is one of my favorite comfort foods. It must be Ben's too, because he asked me to make them for his birthday and I still haven't made them. Maybe today...

No Bake Cookies

(or if you live in the south, they're called Preacher Cookies)

2 cups sugar

1/2 cup milk

1/4 cup cocoa

Combine in pan and bring to a boil. Remove from heat and add:

1/4 cup butter or margarine

1/2 cup peanut butter

1 tsp vanilla

3 cups rolled oats

Drop by teaspoonful onto waxed paper. Cool. Eat. Enjoy. Stop eating or you'll get sick. Okay...one more! Now STOP!