Night Owl S'mores treat

 

Night Owl S'mores Treat

{recipe & pic from} The Sisters Dish

Ingredients:
9 cups honey graham cereal (like Golden Grahams)
3/4 cup corn syrup
3 T butter
11-1/2 ounce package milk chocolate chips
1 t vanilla
3 cups mini marshmallows

Directions: Grease a cookie sheet butter. Measure 9 cups of honey graham cereal in a large mixing bowl. In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows. Pour mixture onto cookie sheet and using a slightly damp hand, press into pan. 

This recipe needs to be made and eaten the same day. Otherwise the cereal gets soggy the next day.

Cake Mix Cookies

{Recipe & pic from} Stephanie cooks
Source: All Recipes

Ingredients:
1 (18.25 oz.) box cake mix
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips

Directions: 
1- Preheat oven to 350 degrees F (175 degrees C).
2-In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. (It was a bit crumbly for me so I used my hands to really mix it well- it's not as smooth as typical dough.)
 3-Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
4- Bake for 10 minutes in the preheated oven.  Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Butterfinger Blondies

{Recipe & pic from} Six Sister's Stuff

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

 

BUTTERFINGER BUTTERCREAM:

Ingredients

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies

Preparation time: 5 minute(s)

Reeses Cheesecake Brownies

{Recipe & pic from} Pip & Ebby

Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.

Prepare a 19.5-oz. box of chocolate fudge brownie mix according to package directions. Spread the batter in the pan and set aside.

In a large bowl, beat one 8-ounce package of softened cream cheese with a hand-held mixer until fluffy.

Add:

One 14-ounce can sweetened condensed milk

1/2 cup creamy peanut butter

Beat until smooth.

Stir in a 12-ounce package of Reese's Pieces candies.

Spoon the mixture over the brownie batter and spread evenly.

Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.

Add the following ingredients to a small microwaveable bowl:

One 12-ounce bag milk chocolate chips

3 tablespoons whipping cream

Microwave on high for 1 minute, or until the chips are melted. Stir until smooth. Spread over the cheesecake layer. Sprinkle 12 large Reese's Peanut Butter Cups (chopped) over the top. Store covered in the refrigerator.

Cake batter Blondies

{Recipe & pic from} Two Twenty One

INGREDIENTS

1 yellow cake mix  •  1/4 cup canola or vegetable oil  •  1 egg
1/2 cup milk  •  3/4 cup white chocolate chips  •  1-2 TBSP. sprinkles (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Combine cake mix, oil, and egg in a large mixing bowl.

3. Slowly add milk to bowl.  You want the batter to remain as dense as possible.

4. Mix in white chocolate chips.

5.  Pour mixture into a greased 9x9 square pan.

6. Bake for 30 minutes or until the edges begin to turn golden brown.

Now I'll add that the recipe I was following called for 1/2 cup of white chocolate chips, but I made the rational decision to use 3/4 cup because you can never have too many chocolate chips.  It also called for canola oil, but I went rogue and used vegetable oil.  I'll switch to canola oil after that bottle of vegetable oil is kaput.

Two for ONE

{recipe & pic from} Picky Palate

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butte

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares. Makes 9 large bars

AND

{recipe & pic from} Bakergirl

Chewy No-Bake Chocolate Chip Cookie Treats.

Same deal just use Chocolate chip cookies instead of OREOS!!  WOW and YUMM!

Oreo LOVERS

I came across this site in my many recipe blog surfing moments....and WOW...So many OREO delights to count.  So, I decided to just share the link and you can check them all out for yourself! 

Go see all the OREO amazingness at

 Love From the Oven

ENJOY!