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!
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
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.
It’s Saturday! To the apple orchard we go. We’re off to pick a bushel of sweet, delicious apples to bring home for baking up a pan of Apple Crisp Shortbread Bars. Oven and aprons ready! Can’t wait!
- 1/2 cup butter, room temperature
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup unbleached flour
- 3 large fresh orchard picked
- apples, peeled and thinly sliced
- 2 Tablespoons unbleached flour
- 2 Tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unbleached flour
- 3/4 cup brown sugar
- 1/4 cup butter – melted or room temp to cut in.
- Preheat your oven to 300 degrees F and line an 8×8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
- Shortbread Base:
- Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that’s how you’ll know it’s creamed. Next mix in the brown sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
- Apple Filling:
- In a bowl, combine the apples, flour, brown sugar, cinnamon and nutmeg until the apples are well coated.
- Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
- Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
- Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it’s set, remove from the baking dish by lifting out the parchment paper and cut into bars. Top with vanilla ice cream and whipped cream.
*recipe inspired by Life Straight Up