I love peanut butter and chocolate. Always have. Here is my new recipe, Reese’s Cocoa Pebbles Treats. The ingredients are cereal, marshmallows, butter, peanut butter and Reese’s Peanut Butter Cups or Pumpkins. A peanut butter and chocolate lovers dream.
1 stick of butter
3/4 cup creamy peanut butter
1 entire bag and 3/4 bag of miniature marshmallows
3/4 package of Halloween Reese’s pumpkins or Peanut Butter Cups (the rest were tasted for quality control 😉), roughly chopped
10 cups of Cocoa Pebbles cereal
Melt butter. Add peanut butter to the pan and melt the peanut butter into melted butter. Add in the roughly chopped Reese’s pumpkins or peanut butter cups. Once melted, stir in the cereal and press into a buttered 13 x 9 pan. Decorate if desired and once cool, cut into squares. Enjoy!
Who doesn’t love S’mores? I have several family members that love them. Not always a convenient thing to make if you don’t have a fire pit or you are not camping. I have had this recipe in the works for a long time. I made a graham cracker cookie for the base and baked it. Then I broke up big bars of Hershey’s Chocolate Bars for the top and added marshmallows. Stuck it under the broiler and wow! Delicious. My family loved it. I must say the cookie was absolutely delicious too.
1 cup of brown sugar
1 stick of butter, room temperature
1 1/2 teaspoon vanilla
1 cup of flour
1 cup of graham cracker crumbs, I used the box kind for pie crust but if you make your own in the food processor, make the crumbs fine
1/2 teaspoon baking soda
1/2 teaspoon salt
Z-3 large Hershey Candy Bars
1 bag of miniature marshmallows
Preheat oven to 350 degrees. I sprayed a stoneware pizza tray really good with nonstick cooking spray with flour. You can also use a cookie sheet but I would line it with parchment paper.
Mix sugar and butter together. Add eggs and vanilla and combine. Whisk together flour baking soda and salt in a separate bowl and gradually add to the sugar mixture in mixing bowl. Add graham cracker crumbs to the cookie cookie batter and combine. Form a large round cookie on baking stone or cookie sheet. Allow room for cookie to spread, because it will. Bake for 18 minutes or until done. Break up chocolate bars and place on cookie. Stick under the broiler until melty. Spread melted chocolate with a knife. Top with marshmallows and place under the broiler until toasted. Cut with a pizza slicer and serve. Enjoy!
I love a good mug of hot chocolate. Once you try this recipe, you won’t be using packets where you add hot water. This hot chocolate is made with milk and half and half and a good chocolate candy bar.
1/2 cup whole milk
1 1/2 cups half and half
2 ounces chocolate candy bar, I used Lindt Milk Chocolate (you chose your favorite)
1 Tablespoon sugar, optional
Whip cream, optional
Chocolate curls optional
In a saucepan, heat milk, heavy cream and sugar if you are using it over medium heat. Add chocolate, I broke my candy bar into pieces. Stir frequently. Once chocolate is melted and it’s heated enough to your desire (do not boil), pour into mug. Top with whip cream and chocolate curls if you wish. You will not believe the difference between homemade hot chocolate and dry package mix hot chocolate, there is no comparison. Enjoy!
This is not a copycat recipe but a recipe from Disney’s PCH Grill at the Paradise Pier Hotel at Disneyland. I would like to thank my sweet friend Elizabeth Sausville for finding this recipe and sharing it with me. When I first read the recipe, I thought it would be more like bread pudding but I changed my mind after I ate it. Definitely breakfast. And don’t make the powdered sugar and chocolate syrup optional, use both! I used my Copycat Saunder’s Milk Chocolate Hot Fudge syrup on this recipe. Delish. Decadent. Fabulous.
8 thick slices of day old challah bread, 1 loaf will do
2 ripe bananas, I used 3 because my bananas were on the small-medium size
1/4 cup chocolate chips, I used milk chocolate, I used 1/2 cup
1/2 cup creamy peanut butter
6 eggs, lightly beaten
3/4 cup chocolate milk
1 teaspoon ground cinnamon
1/4 teaspoon salt
Chocolate syrup and powdered sugar, optional (not optional in my opinion!)
Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.
Cut bread into one inch cubes and place in a large bowl. Slice bananas into 1/2 inch slices and add to bowl. Stir in chocolate chips.
Combine peanut butter, eggs, chocolate milk, cinnamon and salt in a blender. Process until smooth.
Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed the egg mixture.
Pour mixture into prepared pan. Bake for 35 to 40* minutes or until top is golden brown. I baked mine for 40 minutes, next time it will only be 35 minutes.
Before serving, drizzle with chocolate syrup and dust with powdered sugar if desired. Enjoy!
I have been in love with Sanders Milk Chocolate Hot Fudge Dessert Topping since I moved to Michigan in 1974. The love affair continues to this day as I continue to mail order this dessert topping. In January of 2020, I celebrated my birthday at Outback and had the Chocolate Fondue Flight. A new dessert on their menu. As soon as I dipped my fork in the chocolate, I thought it tasted just like Sanders. I asked the very nice manager if I could buy the boomerang for my new recipe. It was a yes and here is the Copycat Sanders Milk Chocolate Dessert Topping and my Copycat Chocolate Flight Fondue from Outback Steakhouse.
2 11 ounce bags of caramels
1/2 cup half and half
1 12 ounce bag milk chocolate chips
1 teaspoon vanilla
Peel caramels and place in a large bowl. Microwave for one and a half minutes. This will soften the caramels. Place bowl over a pot of boiling water, creating a double boiler. Melt the caramels, stirring occasionally until they are smooth in consistency. Once caramels are smooth, slowly add half and half and stir to incorporate the liquid into the caramels.
Next add the milk chocolate chips. My chips had melted in my move but they were still fine to use in the recipe. Stir until chocolate has completely melted into the caramel mixture. Once that is done, remove from heat and add the vanilla. Store in jars or air tight containers in the refrigerator. Microwave at 30 second intervals to re-warm, stirring between the intervals. This topping is great over ice cream, fruit, on a spoon 😉, or whatever you like dessert topping on. You will not want to buy the jar stuff at the grocery store anymore. Enjoy!
For my Chocolate Flight Fondue, I used brownie bites (from homemade brownies), fresh pineapple, sliced bananas and strawberries. Any fruit is great dipped in chocolate. Outback used strawberries, pineapple, brownie and pound cake. They also had a cup of whip cream which I omitted from mine. Nothing against whip cream, I prefer another option for dipping.
I first saw these Bailey’s Chocolate Chips almost a year ago but they were selling for $140 a bag. That wasn’t happening. However, I was thrilled when I discovered them this fall at Walmart for under $4! These chips are flavored like Bailey’s Irish Cream but don’t not contain any alcohol. However, my recipe does but you can easily not add it to the recipe. I did so to enhance the Bailey’s flavor.
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup of solid vegetable shortening, I used Crisco
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
3 Tablespoons of Bailey’s Irish Cream, optional
1 12 ounce bag of Bailey’s Chocolate Chips
Sea salt, optional
Preheat oven to 350 degrees.
Add flour, baking soda and salt to a bowl. Whisk together and set aside.
In a mixing bowl, cream Crisco and sugars together. Add eggs, vanilla and Bailey’s Irish Cream snd blend. Stir in Bailey’s Chocolate Chips. Drop by spoonfuls on a cookie sheet. Bake for 9-11 minutes. I preferred adding sea salt to my cookies because I like sweet and salty and without the salt, in my opinion, these were sweet. I added the salt as soon as they came out of the oven. It’s all a matter of preference, so taste one without the salt and see what you think. Cool on cookie sheet for five minutes and continue cooling on a cooling rack. Store in an airtight container when completely cool. Enjoy!
There was not another name I could think of to name this dessert. Soft croissants soak up the egg custard mixture and the three kinds of chocolate chips. So good and ooey gooey chocolaty.
Nonstick cooking spray
1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes
1 cup milk, I recommend whole milk
1/4 cup sugar
1 cup white chocolate morsels
1/2 cup milk chocolate morsels
1/2 cup semisweet chocolate morsels
4 large eggs beaten, or 1 cup egg substitute
1/4 cup chocolate sauce, warm
Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.
Cut croissants into small cubes. Place croissants in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips and milk chocolate chips to warm milk and blend well. Whisk eggs into milk mixture. Sprinkle semisweet chocolate chips on top of croissants.
Pour into the prepared baking dish. Sprinkle semisweet chocolate chips on top of croissants. Bake 40-45 minutes until liquid is absorbed and custard is not runny. Drizzle with warm chocolate sauce right after the bread pudding comes out of the oven. Cut, serve and enjoy! Can be served with whipped cream or ice cream. Or both! 😉.
There a so many things I could have called this recipe. The Lazy Recipe, for the most part, no measuring (yay!), The Breakup Dessert (guaranteed to make you feel better after a breakup) or Satisfy All Your Cravings Bars. These bars are quick and easy to make and are delicious. The perfect salty and sweet combination.
Layers 1 and 2
3 1/2 cups of pretzel sticks
1 stick butter, melted
2 Tablespoons sugar
1 bag semisweet chocolate chips
1 bag toffee bits
1 bag peanut butter chips
1 cup roasted peanuts, chopped
lightly crushed potato chips
1 bag white chocolate chips
1 14 ounce can of sweetened condensed milk
Line a 9 x 13 pan with foil. I used nonstick foil but you can also use regular foil, just spray it with nonstick cooking spray. Let the foil hang out over the edge so it can be lifted from the pan. Preheat oven to 350 degrees.
In a food processor or blender, crush the pretzels in to crumbs. Add sugar and melted butter. Press pretzel crumbs on top of foil to form the bottom crust.
Sprinkle chocolate chips on top of pretzel crust. I used about half a bag.
Next, sprinkle toffee bits on top of of chocolate chips. I used about half of a bag.
Layer 4 and 5
I sprinkled a half bag of white chocolate chips on top of the toffee bits and then I sprinkled peanuts on top of the white chocolate chips.
I covered the peanuts with a half bag of peanut butter chips and the last layer was crushed potato chips. The glue that binds everything together is the sweetened condensed milk. Drizzle the sweetened condensed milk over the chips. Bake for 25 minutes. Let cool in pan 10 minutes. Lift out of pan and cut into squares. Enjoy!
There is nothing I love doing more than spending time in the kitchen with my oldest grandson, Dylan. We had s blast Saturday night making Cocoa Pebbles treats , dipping them in chocolate and decorating them. A great way to make memories with your children/grandchildren in your life.
1 box of Cocoa Pebbles, 11 ounces
1 bag of mini marshmallows
3 Tablespoons of butter
1 bag of chocolate chips, we used milk chocolate
Conversation Heart Candy
Heart cookie cutters
Prepare a 9 x 15 pan with butter, nonstick foil or nonstick spray. I prefer foil. Melt butter and marshmallows over medium heat. Once melted, remove from heat. Add box of Cocoa Pebbles and stir to incorporate. Let harden and set up about 20-30 minutes. Melt chocolate chips in a bowl in the microwave. I used about 1/2 bag in a bowl. I microwaved the chips for 30 seconds, stirred and and microwaved again got 30 seconds more.
I used wax paper on the table and we carefully spooned the chocolate over the heart treats. Dylan decorated them. We put them in the fridge so they would set up quickly. Store in an airtight container.
Can’t wait for this cutie to join us in the kitchen. Connor, 3 months old was a little too tired to help out Saturday night.
I grew up eating this delicious fudge thinking it was my Mom’s recipe. It was but she clipped the recipe from The Los Angeles Times newspaper when Mamie Eisenhower was First Lady in the 1950’s. This recipe was also known as Million Dollar Fudge. It really tastes like a million dollars. It’s the creamiest dreamiest fudge recipe you have ever tasted. Easy to make, no candy thermometer needed. You will fall in love with this delicious fudge. My kids and family love this recipe.
12ouncessemisweet chocolate chips
12ouncesGerman’s sweet chocolate, broken into small pieces, that’s 3 boxes of Bakers German Sweet Chocolate
16 ounces marshmallow cream (that’s one large jar and 2 ounces of the smaller jar)
1 1/2cups(12 ounces) canned evaporated milk
2cupscoarsely chopped nuts, optional
In a large bowl, add chocolate chips, 12 ounces of Bakers German Sweet Chocolate, marshmallow cream (fluff) and nuts. Set aside.
Butter the inside of a 13 x 9″ pan.
In a heavy pan, pour in sugar, salt, add butter and evaporated milk. Over medium heat, bring to a boil. Once the sugar mixture is a hard boil, continue to boil for 6 minutes, stirring continuously. Remove from heat and pour syrup over chocolate and marshmallow mixture. Stir until thoroughly combined. Pour into buttered 13 x 9″ pan. Cool until room temperature. Cut into small squares and store in an airtight container. This fudge is great room temperature or stored in the refrigerator. I have made this recipe every year since 1978. Enjoy!