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
Company coming? We have the perfect breakfast/snack to greet your guests and make them feel right at home. We can’t totally take all of the credit for it because Trader Joe’s is at it again. The Trader Joe’s Maple Pecan Baking Mix is yet another item to stock up on this fall. Go ahead and take some of the praise for it – you took the time and care to bake it!
Yes, we’re at it again. Pumpkin! We just can’t get enough of it this time of year. This time we are trying Pumpkin Cookies with Cinnamon Frosting. They just scream fall. And all things fall is where we’re at right now. Pumpkin Spice Everything!!!
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 egg whites
2 teaspoons vanilla
15-ounce can pumpkin
4 cups unbleached flour
1 Cream Cheese Frosting Container
ground cinnamon sprinkled on top (optional)
Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the egg whites and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
Frost with cream cheese frosting and sprinkle with cinnamon.
*recipe inspired by Dear Crissy
Anyone else beeline to the “new items” end cap at Trader Joe’s? We salivate as we admire the recently added yumminess. And without a doubt we find a treasure. On a recent trip, we found an irresistible container of Trader Joe’s Pumpkin Chocolate Chunk Oatmeal Cookie Mix. We knew we had to give them a try. Of course, we had to change the recipe slightly – Sister Sweetly style. We added butterscotch chips and toffee to the mix and once cooled we topped the cookies with cream cheese frosting. Delish! Run! Don’t walk to your nearest Trader Joe’s before supplies run out!
Do you have a recipe that others continually ask you to share? And by share they mean deliver ready made to them? Our Ultimate Chocolate Chip Cookies are probably the most requested goodie we make. However, in our opinion they are best served fresh out of the oven. So, we came up with a way to grant these wishes. By freezing the cookie dough into tablespoon-sized balls they can be simply plopped onto a cookie sheet, baked in the oven, and ready to devour in 7 to 9 minutes! These make fabulous gifts too. Package them in a ziplock inside a festive take-out container. You can thank us later!
Make a batch of Sister Sweetly’s Ultimate Chocolate Chip Cookie Recipe . Roll into tablespoon-sized balls and place on a cookie sheet. Put the cookie sheet into the freezer until the balls are completely frozen. Remove the balls from the freezer and put into ziplock bags labeled with baking instructions:
Bake at 325 for 7-9 min
Put back into the freezer until ready to share.
We’ve had a pear tree in our backyard for the past 12 years and have never ever once used them for baking. We decided this was the year we were going to change that. Thanks to Google, we educated ourselves on when best to pick our pears and how to ripen them off the tree to make them even sweeter. After a couple of weeks, our bushel of pears is finally ready. Time to get our bake on! Harvest Pear Crisp, here we come. A pair of twins sharing a pear crisp…what a sweet “pear”ing!
Preheat oven to 375°.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature. A la mode with caramel sauce of course!
We’re barely into September and we’re going for it! Pumpkin spice season may not officially start until October, but really who’s keeping track? Our Pumpkin Bars are just one of many pumpkin goodies we’ll be inhaling this fall. Pumpkin Spice Forever!
2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
4 egg whites
1 2/3 cups sugar
1 cup canola oil
1 can (15oz) pumpkin (not pumpkin pie filling)
Mix dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine egg whites, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
Frost bars with cream cheese frosting (recipe below) once cooled, sprinkle with walnuts, toffee bits, and butterscotch chips. Then cut into snack size pieces.
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp almond milk
Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and almond milk. Mix on high speed until smooth creamy.