Leftover Halloween candy getting the best of you? Try this tip: eliminate it in one sweet sweep. Our Halloween Candy Cookie Butter Scotcheroos will alleviate the NEED to constantly dip your hand in the Halloween bucket! Bonus tip: share them with others and the candy will vanish before your eyes! Guaranteed!
- 1 cup sugar
- 1 cup creamy cookie butter
- 1 cup light corn syrup
- 1 teaspoon vanilla
- 6 cups rice krispies cereal
- 11.5 ounces butterscotch chips 1 bag
- 11.5 ounces dark chocolate chips 1 bag
- 2 cups Leftover Halloween candy, unwrapped
Before cooking, cover a 9 in pan with parchment paper (leaving a overhang so you can remove easily later).
In a large saucepan, cook sugar, cookie butter, and corn syrup on medium heat until mixture begins to boil (stirring constantly). Once it begins to boil, remove from heat and stir in vanilla. Quickly add in rice krispies cereal and stir until evenly coated.
Pour mixture into prepared pan and use the back of a spatula to firmly press down the mixture along all sides of the pan until smooth. Allow to cool for 10 minutes.
Meanwhile in a glass bowl, melt dark chocolate chips and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Once melted, pour over rice krispy bars and use a spatula to cover all the edges.
Top with leftover Halloween candy and refrigerate entire pan to allow the chocolate to set.
Once set, carefully lift the bars out of the pan using the foil overhang and gently peel back parchment from the sides. Cut bars with a sharp knife and store in airtight container.
*recipe inspired by Design Eat Repeat
Oh My Gourd! Halloween is this Thursday! Tricks 👍🏻 Treats👎🏻No worries, My Pretty! This Saturday a couple of witches (who may look like us 😉) are stirring up a little Hocus Pocus and creating a spooky, yet oh so tasty treat. Our Chocolate Witch Hats Cookies are guaranteed to sweeten up even the nastiest of ghosts and goblins! Happy Halloween Darling!
- 1 1/2 cups butter, softened
- 1½ cups sugar
½ cup brown sugar tightly packed
• 4 large egg whites
• 2 teaspoons vanilla
• 2½ cups unbleached flour
• 1 cup dark cocoa powder
• 1 Tablespoon baking powder
• ¾ teaspoon salt
• 2 cups powdered sugar for rolling
• 3 dozen milk chocolate kisses unwrapped
Combine the butter and sugar in the bowl of a stand mixer and beat together until ingredients are well-creamed.
Add egg whites, one at a time, stirring until completely combined, and then stir in vanilla.
Gradually add flour, cocoa powder, baking powder, and salt to your wet ingredients until completely combined.
Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
After chilling, preheat oven to 350F and prepare baking sheet by lining with parchment paper.
Roll dough into 1½ Tablespoon-sized balls and roll thoroughly in powdered sugar.
Transfer to baking sheet and bake on 350F for 10-12 minutes — take care to not over-bake.
Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie.
Allow cookies to finish cooling completely on baking sheet (that’s if you can wait!)
*recipe inspired by Sugar Spun Run
Starting school is hard. Our Chocolate Chip Butterscotch Cookie Dough Gooey Cake Bars help!
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 egg white
Cookie Dough Filling
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 2 Tbsp almond milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup unbleached flour
- 8 oz cream cheese, room temperature
- 1/3 cup light brown sugar
- 1 tsp vanilla
- 2 egg whites
- 1 1/2 cups powdered sugar
- 1 cup dark chocolate chips
- 1 cup butterscotch chips
- Sea salt
- Preheat oven to 325°
- Line 9×13 pan with parchment and spray with cooking spray.
- In bowl of stand mixer combine cake mix, egg white and melted butter until a thick dough forms.
- Press this into your prepared pan.
Cookie Dough Filling
- Cream butter and sugar together until combined. Add milk and vanilla, mixing until smooth. Beat in salt and flour until dough is combined
- In bowl of stand mixer beat cream cheese and brown sugar until smooth. Add in egg whites and vanilla, mixing until combined and smooth, scraping sides as needed.
- Beat in powdered sugar until there are no lumps.
- Stir in chocolate chips and butterscotch.
- Pour this over the base layer.
- Place 9×13 pan on top of a cookie sheet and place in oven on middle rack. Bake for 30-35 minutes until edges are light golden brown and center is almost set. It will be a little “jiggly”.
- Dust with sea salt.
- Allow to cool on a wire rack for 30 minutes and then transfer to the refrigerator to chill completely, at least 2 hours.
- When completely chilled cut into squares.
* recipe inspired by Cookies and Cups
It’s Saturday and its summertime. No need to ask if you have plans! But are you in need of a no-melt dessert for your outdoor party, camp out, road trip, or daily driveway surf? How about Toffee Rolled Cookie Butter Cookies! With cookie butter baked right in they’re mess free. And doubling the batch makes the perfect amount for a crowd. Take it from us they’re mom approved and you won’t even need the Fels Naptha when every last crumb is gone! Happy Summering!
- 1/2 cup butter flavored Crisco
- 1/3 cup creamy cookie butter spread
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg whites
- 2 Tbs water
- 1/4 cup almond milk
- 1 tsp vanilla
- 1/2 tsp salt
- 1 Tbsp cornstarch
- 1/2 tsp cinnamon
- 2 cups unbleached flour
- 1 cup Heath Butter Brickle
- Preheat oven to 350°
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream together Crisco, cookie butter, milk, water and both sugars about 2 minutes.
- Add in egg white and vanilla and mix until combined.
- With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.
- Turn mixer to low and add in flour, mixing until dough comes together. Stir in brickle.
- Roll 2 Tbs scoops of dough into remaining back of brickle. Then drop onto prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.
*recipe inspired by Cookies and Cups
The school bells rings in less than a week. We’d better take our after-school snack game up a notch! One of our Loaded Oatmeal Cookie Butter Blossoms will definitely not be enough to feed our hungry students. Better make a double batch, ummm make it a triple! We hope you a wonderful start this school year!
Oatmeal Cookie Butter Cookies Recipe
Add a Caramel Kiss to the center of each cooled cookie.
We used to hate it when we’d ask our mom what we were having for dinner and she would reply, “Whatever you can find.” We renamed this dinner WYCF. And wouldn’t you know it -we still have it, but this time were the moms saying it! We’re applying this approach to our treat this week, except there’s no dislike involved. Our baking kitchens are full of all kinds of goodies and nothing is off limits. We’re loving every bite of our WYCF Brownie Parfaits!
Bake 1 box of brownies according to directions on the back of the box. Once cool slice into bite size squares.
Layer baked brownies with your favorite toppings in a jar and eat up! Yum!
On the hunt for the most eggcellent treat to fill your Easter baskets? Bunny Tracks Brownies will have all of your colony hippity-hopping for joy! Hoppy Easter!
• 1 box of brownie mix, plus ingredients on the back of the box
- Easter M&Ms, peanut and plain
- Pecan pieces
- Butterscotch chips
Make brownies according to the directions on the back if the box. Top cooled brownies with Easter M&Ms, pecans,and butterscotch chips.