Holiday Baking Recipes

Halie & Matt came and spent the ENTIRE weekend with me. I'm SOOO THANKFUL. I have been missing my hubby like CRAZY. It was nice to have some adult company and the kids LOVED LOVED LOVED having them here!!
On Saturday Halie and I spent the afternoon in the kitchen listening to some music and baking lots of Holiday goodies! The kids helped too, it was a lot of fun and delicious. We were all full before dinner from doing quite a bit of sampling of our goodies!

Here is what we made.

REESE'S PEANUT BUTTER BARS
2 C. Graham Crackers (smashed)
2 1/2 C. Powdered Sugar
1 C. Butter (melted)
1 C. Peanut Butter
*Mix all together & cool  --> press into a 9x13 pan

Chocolate Top...
12 oz. Chocolate Chip (Milk Chocolate)
1/4 C. Peanut Butter
*Melt together (don't burn!)
Spread over top of crust and cool

Mint Oreo Cookie Brownie Bars

1 (7 oz) container of marshmallow creme 1/8 teaspoon mint extract 8 drops green food color 1 box brownie mix (has to be the 9x13" pan size) -->Water, vegetable oil and eggs called for on brownie mix box 3/4 cup white chocolate chips 1 cup vanilla frosting (I just used store bought, but you could also use your favorite homemade recipe)18 mint creme Oreo cookies, coarsely chopped (3 cups)
Directions:

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

 In medium bowl, stir together marshmallow creme, mint extract and 4 drops of the food color until light green.

2. In large bowl, make brownie mix as directed on box, using water, oil, and eggs.

Spread batter in pan.

Drop 4 or 5 large tablespoonfuls of marshmallow mixture onto batter (reserve remaining marshmallow mixture). -->Gently pull table knife through marshmallow mixture and batter in S-shaped curves in continuous motion for marbled design. Spread evenly in pan.

3. Bake 25 to 28 minutes or until set. Cool completely, about 1 hour.

4. In small microwavable bowl, microwave baking chips on High 30 seconds stir. Microwave 30 seconds longer; stir until smooth. Stir melted chips and frosting into remaining marshmallow mixture.
Stir in remaining 4 drops food color until light green; spread over cooled bars.
Sprinkle with cookies; press in slightly.
Cut into bars.

Peanut Butter Cup Brownies

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

*Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon).
*Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
*After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

*Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir.
*While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie.
*Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Chocolate Chip Cookie Dough Cheesecake Bars

Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips

Cheesecake Filling:

• 10 oz cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. 

In a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that’s okay. It’s rather like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)

4. In a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form "clumps" of the cookie dough, smoosh it together and flatten it out. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

6. Lift the bars out by the overhang and cut into squares for serving.