This makes a huge amount of cookies but freeze well, if you have a heavy duty stand mixer I suggest to use it for this, there is no flour in these cookies although you could substitute 1 cup of all-purpose flour for 1 cup of oats if you like

For bars  bake in a greased 9 x 13 pan and bake for about 20 minutes at 350 degrees F

Yield about 9 dozen cookies

INGREDIENTS:

1-1/2 cups peanut butter

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 teaspoons maple extract OR vanilla extract

3 large eggs

4-1/2 cups quick-cooking oats

2 teaspoons baking soda

1 cup mini chocolate chips

3/4 cup chopped walnuts

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a large baking sheet/s

In a large bowl cream the peanut butter with butter and both sugars and maple extract until light and fluffy (about 4 minutes).

Add eggs; beat until combined.

Combine oats and baking soda; gradually add to creamed mixture and mix well.

Stir in chocolate chips and nuts

Drop by heaping tablespoonfuls 2 inches apart onto greased baking sheet/s.

Bake for 12-14 minutes or until edges are browned.

Remove to wire racks.

Taken from my “Favorites” folder!

You need a sweet tooth for this pie, it’s quite sweet!

Servings 8

INGREDIENTS:

2/3 cup half and half cream (can use whole milk or 1/3 cup each)

3/4 cup semisweet chocolate chips (or can use milk chocolate chips)

1/4 cup cold water

2 tablespoons cornstarch

1 (14-ounce) can sweetened condensed milk

3 large eggs, beaten

1-1/2 teaspoons vanilla extract

3 tablespoons butter

1 (6-ounce) ready-made chocolate crumb pie crust

1 cup heavy (35%) whipping cream, unwhipped

3 tablespoons confectioner’s sugar, or to taste

milk chocolate candy bar, chopped (use as much as you like)

INSTRUCTIONS:—————————————————

In a heavy saucepan heat the light cream until it just begins to bubble around (do not boil). Remove from heat, and whisk in chocolate morsels until melted; cool slightly.

Stir together cold water and cornstarch until dissolved.

Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture; bring to a boil over medium heat, whisking constantly, then boil 1 minute or until mixture thickens and is smooth. (do not overcook).

Remove from heat, then whisk in butter.

Spoon mixture into piecrust.

Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until starting to thicken; gradually add confectioners sugar, beating until soft peaks form.

Spread whipped cream evenly over pie filling, and sprinkle with candy bar pieces.

You will also find this recipe on Recipezazz.com

Servings 6-8

INGREDIENTS:

1 (8 ounce)  carton Cool Whip frozen whipped topping, thawed and divided

1 prepared (9 inch) chocolate crumb crust (or can use a graham cracker crust)

1/2-3/4 cup strawberry or raspberry jelly or jam

1 cup half and half or milk

1 (3.4 ounces) package instant vanilla pudding mix

1/2 cup smooth peanut butter

chocolate syrup

chopped peanuts (use as much as you like)

INSTRUCTIONS:——————————————-

Spread 1 cup whipped topping over the bottom of the crust.

Drop jelly onto topping; spread carefully.

Whisk cream or milk and pudding mix until thickened.

Add peanut butter; mix well.

Fold in the remaining whipped topping.

Spread over jelly.

Cover and freeze for 4 hours or until firm.

Remove from the freezer about 10 minutes before serving.

Before serving drizzle chocolate syrup over then sprinkle with chopped peanuts.

You will also find this recipe on www.recipezazz.com

Yield 5 dozen

INGREDIENTS:

1-1/2 cups quick-cooking oats

1 cup each or a combination of all — Skor toffee bits OR mini chocolate chips OR M&M’s miniature baking bits

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 rice cereal

1/2 teaspoon baking soda

1/2 cup butter, melted

1 package fudge brownie mix (for a 13-inch x 9-inch pan)

If you are a lover of Reeses peanut butter cups then you will LOVE these bars, I could eat the whole pan myself! 

For easy slicing refrigerate the pan for about 1 hour, remove then slice with a small sharp knife and place back in refrigerator until firm

INGREDIENTS:

2 cups confectioners sugar, sifted to remove small lumps

pinch salt

1 cup creamy peanut butter

2/3 cup graham cracker crumbs

1/2 cup butter, melted

Servings 8

INGREDIENTS:

1 brownie mix (baked in a 9 x 9-inch pan, then cooled completely, do not use a mix for a 13 x 9-inch pan or can use your favorite homemade recipe)

1-1/2 cups chocolate fudge topping, divided (such as Smuckers)

2 quarts (6 cups) vanilla ice cream, slightly softened

1-1/2 cups malted milk ball candies, coarsely chopped (measure 1-1/2 cups after chopping) more for topping

1/2 cup whipping (heavy 35%) whipping cream (measure 1/3 cup unwhipped)

I found that there wasn’t really a lot of chocolate chunks in the pouch so I added in 1/2 cup semi-sweet mini chocolate chips

Plan ahead there is a 2 hour chilling time for the dough

Yield 32 biscotti

INGREDIENTS:

2 large eggs

1/4 cup cola drink (such a Coke Cola or Pepsi, regular or diet)

1/3  to 1/2 cup sugar (if you have a sweet tooth use 1/2 cup which is what I used)

1/2 cup melted butter

1 (1 pound/1.5 oz) pouch Betty Crocker Double Chocolate Chunk cookie mix (Canadian weight is a 496 gram pouch)

1-1/2 cups all purpose flour

INSTRUCTIONS:———————————————

In a medium bowl whisk the eggs with the cola, sugar and melted butter until thoroughly combined.

Mix in the cookie mix from the pouch and the flour.

Using an electric mixer on low speed or a wooden spoon mix until thoroughly combined (the dough will be thick and sticky).

Divide the dough equally into two lightly oiled bowls and refrigerate for 2 hours or until easy to handle (trust me it’s easier to divide the dough in half before chilling).

Refrigerate for 2 hours or more.

Preheat oven to 350 degrees F.

Generously spray a 10 x 15-inch baking sheet with cooking spray.

Place each half on the cookie sheet, then shape each half of dough into a 12 x 2-inch log (if you find that the logs are sticky to shape then brush with oil — make sure that you space the logs at least 3-inches, they really spread out while baking) .

Using you hands pat the logs down slightly.

Bake 25 to 30 minutes or until edges are golden brown.

Cool 20 minutes or a little more .

Carefully lift and transfer the cookie cookie logs to cutting board.

With serrated knife carefully cut each log crosswise on a slight diagonal into 3/4-inch slices.

Place slices cut side down on cookie sheet.

Return the cookies to oven and bake 20-22 minutes gently turning cookies over once during baking or until dry and fairly crispy).

Cool 10 minutes; remove from cookie sheet to cooling rack and  cool completely.

Store loosely covered at room temperature.

You will also find this recipe on www.recipezazz.com