Posts Tagged ‘Chocolate chip’

Kitchen Sink 7 Layer Bars

Seven Layer bars with peanut butter, Oreo cookies, Mini Marshmallows, Chocolate Chips, and Popcorn.

Kitchen Sink Seven Layer Bars... everything but the kitchen sink! A graham cracker crust, with Peanut butter, chocolate chips, Oreo cookies, popcorn, and marshmallow bits, all covered with Sweetened condensed milk. Everything but the kitchen sink... and the perfect way to clean out your cupboards!

So… I know you all just read that and are now thinking “Faith… what were you thinking when you developed that recipe? I’ll tell you what I was thinking. I had a bunch of stuff in my cabinets that I wanted to get rid of. I wanted 7 Layer Bars. They fit together wonderfully.

We start with a graham cracker crust, and top with melted peanut butter. You must spread the peanut butter carefully- it sinks into the crust a little and if you spread too quickly, you’ll pull the crust apart. Learn from my mistakes! On the peanut butter goes a few Oreo’s broken in half, marshmallow bits, chocolate chips, popcorn, and it’s all topped with a can of sweetened condensed milk.

Kitchen Sink Seven Layer Bars... everything but the kitchen sink! A graham cracker crust, with Peanut butter, chocolate chips, Oreo cookies, popcorn, and marshmallow bits, all covered with Sweetened condensed milk. Everything but the kitchen sink... and the perfect way to clean out your cupboards! Kitchen Sink Seven Layer Bars... everything but the kitchen sink! A graham cracker crust, with Peanut butter, chocolate chips, Oreo cookies, popcorn, and marshmallow bits, all covered with Sweetened condensed milk. Everything but the kitchen sink... and the perfect way to clean out your cupboards!

If you’ve never baked with sweetened condensed milk, and you’re anything like me, you probably are a little weirded it out by SCD. Milk… in a can? I know, I know. It’s kind of weird. Just don’t think about what it is, and pour it over your bars and bask in the ooey, gooey, chewiness it adds to the bars. And don’t accidentally eat a whole spoonful of it before the bars bake… not that I did that. (Grossest thing ever!)

These bars are ooey, gooey, chewy, and moist. They’re perfect for when you have a bunch of random things sitting in your cupboards that you need to Magliette Calcio A Poco Prezzo get rid of, and they’re totally customizable! Do you eat a lot of peanut butter, so you don’t want to use the last bit of your jar, but have a jar of butterscotch that no one is using? Just just butterscotch instead of the peanut butter layer!  Feel free to use a different type of cookies if you’re not an Oreo fan, and and potato chips  can work in place of the popcorn.

Kitchen Sink Seven Layer Bars... everything but the kitchen sink! A graham cracker crust, with Peanut butter, chocolate chips, Oreo cookies, popcorn, and marshmallow bits, all covered with Sweetened condensed milk. Everything but the kitchen sink... and the perfect way to clean out your cupboards!

Kitchen Sink Popcorn
Source: http://www.pixiedustkitchen.com
Ingredients

  • 9 full graham crackers (2 cups crumbs)
  • 6 tablespoons butter, melted
  • 3/4 C peanut butter
  • 10 Oreo cookies
  • 1/2 C marshmallow bits
  • 1/2 C chocolate chips
  • 1/2 C popped popcorn
  • 1 14 oz can sweetened condensed milk
  1. Preheat oven to 350˚F. Line a 7×11 pan with aluminum foil and spray with baking spray. 
  2. crush graham crackers in a plastic bag and mix in a small bowl with melted butter. Press into bottom of prepared pan.
  3. Melt the peanut butter and spread on graham crackers. Top with Oreo cookies broken in half, marshmallows, chocolate chips, popcorn, and sweetened condensed milk.
  4. Bake in preheated oven for 30-35 minutes (Until the middle doesn’t “jiggle” when you move the pan); after 15 minutes top with foil to keep from browning. Let cool completely before cutting and serving.

Related Recipes:

Chocolate Chip Cookies and Cream Magic Bars
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Oreo Peanut Butter Caramel Popcorn Mix
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Salted Caramel Nutella Stuffed Chocolate Chip Cookies

Meet my new favorite cookie.

Nutella Salted Caramel Stuffed Cookies

Pieces of caramel, a dollop of nutella, all stuffed in one giant, soft-baked chocolate chip cookie.

Salted Caramel Nutella Stuffed Chocolate Chip Cookies

Stuffing things in cookies is much harder than I expected it to be. The first batch of these cookies, the caramel sank to the bottom and the cookie spread out. I made the mistake of (1) using the entire piece of caramel, rather than cutting them in half, and (2) removing them from the cookie sheet while the cookie was just done and the caramel was still melted, creating a sticky mess once the cookie actually cooled.

The trick, I found, was to dip the caramel in the nutella before placing it in the cookie. We cut the caramels in half, dip them in nutella, then place them on a mound of cookie maglie calcio poco prezzo dough before adding some more to top. These cookies will seem huge, (and they are!) but they are not too big. The cookies will be bakery size cookies, and the caramel and nutella will spread out within the cookie, making an ooey, gooey, delicious treat.

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Adding a sprinkle of sea salt is just the icing on the cake.

Speaking of icing, I love spreading more Nutella on top and dipping the cookies in milk.

Salted Caramel Nutella Stuffed Chocolate Chip Cookies

Salted Caramel Nutella Stuffed Chocolate Chip Cookies
Author: 
 
Caramel and Nutella stuffed in giant chocolate chip cookies
Ingredients
  • 2 Sticks (1 cup) butter, softened to room temperature
  • ½ c sugar
  • 1 c brown suger
  • 1 tsp vanilla extract
  • 2 eggs
  • 2¼ c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cornstarch
  • 1½ c chocolate chips
  • 12 Caramel Creams
  • 6 tsp Nutella
Instructions
  1. Cream butter, sugars, and vanilla until creamy and combined. Add eggs, one at a time.
  2. In a separate bowl, mix flour, soda, salt, and cornstarch. Slowly add to wet ingredients. Mix in the chocolate chips. Cover and let chill for 1 hour-3 days.
  3. Unwrap caramels and cut in half. Line cookie sheet with silicone mat, wax paper, or parchment paper. Using a tablespoon size spoon, scoop rounds onto cookie sheet and make an indent with thumb. Dip caramel in nutella (about ¼ tsp per cookie) and place another round of cookie dough on top. (A "scant" tablespoon, so to speak.)
  4. Bake at 325˚F for 10-12 minutes until edges are starting to brown. The cookies will look underdone when you pull them out of the oven, but they will continue to cook while they cool. Let cool completely before moving to cookie sheet.

 

These are my new favorite cookie, and I’m sure it will be yours too.

Some of my other favorite cookies…

Healthy Chocolate Cookies, with no white sugar or butter!

Healthy Cocolate Cookies. No white sugar or butter. You'll never guess the secret ingredient!

My mom’s famous chocolate chip cookies, and my go-to cookie base!

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S’mores Chocolate Chip Cookies

Summertime is almost (officially) upon us! Time for vacation, late nights, and camping trips. Well, for most people. I’m not a huge fan of camping, but I do enjoy a good s’more every now and then.  You don’t have to be sleeping under the stars to enjoy a s’more- you can just make them inside your oven. And with these cookies, you don’t have to deal with a messy sandwich to enjoy the taste of s’mores.

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Now, don’t get me wrong. I do love the mess and taste of a traditional s’more- most of the time. But when I want a mess free, cookiefied experience, I reach for these cookies. Plus, these are much more portable than a normal s’more- you can take these everywhere when the craving for campfires and ray ban baratas daydreams of stargazing hit. After all, summer vacation doesn’t really exist after high school/ college. Sadly. Unless you’re a teacher.

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I took my mom’s famous chocolate chip cookies, and mixed in graham cereal, marshmallow bits, and of coarse, chocolate chip cookies. I also browned the butter for a nutty, deeper, taste. (And also because brown butter makes everything better!) These cookies were popular! I took them to a game night and they went fast. There were only 8 people at game night- and I took nearly 3 dozen cookies. You will be the most popular person in the room wherever you take these cookies, I promise.

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Recipe:
Ingredients

  • 1 c (2 sticks) butter, browned and chilled.*
  • 1/2 c sugar
  • 1 c packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 c flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 c crushed graham cereal (I used target store brand cinnamon toast crunch)
  • 1/2 c semi-sweet chocolate chips
  • 1/2 c marshmallow bits
  1. Beat butter, sugars, and vanilla on medium speed until combined. Add in the eggs and mix. 
  2. In a medium bowl, mix together flour, salt, and baking soda. Mix into wet ingredients.
  3. Add in the graham, chocolate chips, and marshmallow bits and stir in by hand.
  4. Chill the dough for at least 30 minutes.
  5. Preheat oven to 275˚ if using convect or 300˚ if using normal mode. Drop rounded tablespoons of dough onto cookie sheets and bake for 8-10 minutes, or until edges are slightly golden brown. Let the cookies sit for a few minutes so the centers can firm up, then transfer to a wire cooling wrack to finish cooling.

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Just Like Mom’s Chocolate Chip Cookies

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My mother makes the best chocolate chip cookies ever, hands down. I know, I know, everyone says that about their mothers cookies.  But my mom’s cookies really are fantastic.

I’m not the only person who says so. My grandfather, her father-in-law, says so. Multiple teachers of mine in junior and senior high said so.  Everyone at my church said so. In fact, at bake sales for school and church, people would request her cookies.

I went to a private, K-12 school. My freshman year of high school we had our very first musical, and the woman in charge of refreshments at intermission was new to the school and had never had any of my mom’s cookies. My mom called her, volunteering to make cookies to sell, and the woman said “no, we already have plenty of cookies; you can make brownies though!” Well. At intermission on opening night, people kept coming up and asking specifically for my mother’s cookies by name. The next day mom get’s a call, asking her to make cookies for the remaining shows.

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So when all is said and done, my mother does have the best cookies ever.  It’s proven by my tiny, 400 person school.

I do some things a little differently than my mother does- mostly because she likes her cookies crispier and crunchier than I like mine, so she doesn’t chill the dough or pull them out when they’re slightly under done and let them firm up on the stovetop like I do. If you do this right, they’ll taste just like raw cookie dough. No lie.

It’s similar to most basic cookie recipes: Butter, sugars, flour, vanilla, leavening agents, eggs, etc.  We like to double the amount of brown sugar to white sugar- this makes the cookies softer and more moist, due to the addition of molasses in the brown sugar.

Begin by creaming the sugars, butter, and vanilla in your stand mixer, then add the eggs.  Mix together the dry ingredients, and slowly stir them into the wet ingredients. After this you cheap oakley sunglasses are done with the electric mixer, so make sure to scrape as much dough off of the paddle with a rubber spatula and a knife. Then, with the spatula, mix in the 1 1/2 c of chocolate chips. My mother likes to use 2 cups, but after doing some reading on other food blogs, I discovered that 1.5 c of add-ins was plenty, and having a little less will help bake the cookies thicker. I decreased the amount of chips, and it was still very, very chocolate-chipy.

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See? still plenty of chips.

Here’s the recipe:

(yields 2-3 dozen cookies)

Ingredients:

  • 2 Sticks (1 cup) butter
  • 1/2 c sugar
  • 1 c brown suger
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 c flour
  • 1 tsp baking soda
  • 1 1/2 c chocolate chips

directions:

  1. mix butter, sugar, and vanilla until creamy. Add eggs, one at a time.
  2. in separate bowl, mix flour, baking soda, and salt.
  3. slowly mix in the flour mixture to wet ingredients, and blend until fully mixed.
  4. stir in chocolate chips
  5. let chill for at least 30 minutes.
  6. drop rounded teaspoon size balls onto a nonstick cookie sheet and bake at 275 on convect or 300 on non-convect until the edges are golden brown.
  7. pull out of oven and let sit for 3-5 minutes until cookies are firm, then transfer to a wire rack to finish cooling.

cookies will keep for 2-3 weeks in a jar or airtight container.