Tag Archives: chocolate

Homemade Twix Bar

No. You didn’t read that wrong. I really did say homemade Twix bar.  We could give it another name..something fancy like, ‘Chocolate-y, Carmel-y, melt in your mouth goodness bar”, which would really make more sence, but..it’s a pain to type. And I’m all about simple when it comes to typing.  So, Homemade Twix Bar it is. 🙂 

I first had these babies at a Bunco game.  I think I did more eating then playing that night, but who’s watching, right?? The second time I had these was over the 4th of July.  I made them for everyone (there was 16 of us), and I believe I downed my fair share, PLUS everyone elses. Yeah..that was me. The twix bar theif.  Oops! This should all just tell you how delicious these really are.  Healthy. Um….no comment.  But tasty??? ABSOLUTELY!!!  (and sometimes taste has to come first. Right? Right??)  The crust is a delicate shortbread cookie. I know, right?  Then, topped with chocolate and caramel goodness….it really should be banned to have this treat. But hey, I’m not the food banner, so looks like we’ll be having this every now and then. 🙂  For a really good step by step on how to make this, check out Our Best Bites here.  Amazing job explaining how to make this.

This recipe comes here from Our Best Bites.
Recipe adapted from King Arthur Flour by Our Best Bites
(Recipe below is from their site, with my added thoughts mixed in.)

The Ingredients:

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
3 tablespoons cream (see notes above)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)

The How-To:

*Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.
*In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. 
* Lightly press the shortbread dough into the pan.
*Prick with a fork to prevent the crust from bubbling. 
*Bake for 35-45 minutes or until the crust is lightly golden. 
*Remove from oven and run a knife around the edges of the bars. Allow to cool completely.

*Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth.
*Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.

*In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds. 
*Spread over the cooled caramel.
*Place in refrigerator for 1-2 hours or until the chocolate layer is solid.  (They can also be placed in the freezer for less time if you’re in a hurry.) 
* Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters. (and trust me..disasters will happen. Not that I mind licking chocolate off my fingers..)

While this recipe is easy to make, it does require a bit of time.  You do a lot of freezing in between the steps, but I promise you..if you’re looking for a party in your mouth..this is the one to try. 🙂


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Chocolate Rolo Cookies


I know..I can hardly believe it myself!! Who would have thought that ROLO’s and COOKIES belonged together. Well..that person is a genius. Just sayin’!  I first saw this recipe at one of my most favorite food sites here.   Her pictures are amazing. No..Ah-Mazing!! Maybe she invented these sweet treats. I don’t know. But what I do know is that these cookies are absolutely delish.  Chocolat-y…carmel-y…melt in your mouth, sinfully bad for you delicious.  (and did I mention super easy to make??)  The ingredients are few, which is an added bonus because really, when it comes down to it, who wants to spend a lot of time in the kitchen when you could be doing other meaningful things like..taste testing other food. 🙂   I’ve officially decided that these cookies will be on my Christmas neighbor gift list.  So if you’re my neighbor..be prepared for these to grace your taste buds. 🙂

Here’s the recipe as told by Buns In My Oven. *my additions are in parenthesis*

The Ingredients:

  • 1 box Devil’s Food cake mix
  • 2 eggs
  • 1/3 cup oil
  • Rolo candies, unwrapped

The How-To:

  1. Preheat oven to 350 degrees.
  2.  Line a cookie sheet with parchment.
  3. Mix together the first three ingredients.
  4. Grab a small piece of dough, about half the size of a golf ball,  and roll it into a ball.
  5. Smoosh it flat, place a Rolo in the center, and then close the dough around the Rolo. Repeat until all of the dough is used. (after we covered the Rolo’s, we rolled the dough ball gently until it was a nice circle.)
  6. Bake for about 9 minutes. Sprinkle with powdered sugar. Delicious served warm or at room temperature.

I would love it if you tried these and let me know how you like them. 😀


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Mint Chocolate Puddle Cookies

Mint and chocolate in the form of a puddle on top of a chocolately soft cookie. Do I need to say anything else? Didn’t think so. I was a goner with the words ‘mint..chocolate..and puddle’.  Yes. I’m a sucker for chocolately, minty, puddly, cookies. I’m rambling. I should stop..

These little bits of heaven are super easy and sure to be gone instantly when taken to a party or gathering. That is, if everyone in your house can keep their sticky fingers off. (Because I know at my place..it’s practically impossible. I’m rambling..I should stop..)

1 box chocolate cake mix
1/3 cup oil
2 eggs
1 package chocolate chips
1/8- 1/4 teaspoon peppermint extract
(in place of the chocolate chips and peppermint extract,  you can use Andes mints)

The How-To:
*pre-heat oven to 350*
*Mix the cake mix, oil and eggs in a large bowl.  It will appear dry, but I promise you, you’re making a cookie..not a cake. You don’t want it to be runny like a cake mixture normally would be. 
*After you’ve mixed the cake mix, oil and eggs, form into 1 inch balls and place on a cookie sheet covered with Parchment paper
*Cook cookies in the oven for 8-10 minutes

While cookies are baking, make the chocolate ‘puddle’ mixture:
*in a small sauce pan, melt chocolate chips until smooth..stirring constantly
*add 1/8 teaspoon peppermint extract
*depending on how much peppermint flavor you want, you can add a little more, but don’t go past 1/4 teaspoon. It will start to taste like toothpaste..not the flavor we’re going for here
*when chocolate chips are melted and peppermint extract taste is how you prefer, set aside
*when cookies are done baking, cool for 2 minutes on cookie sheet. Then transfer to a wire cooling rack
*using a small spoon, scoop a little of the chocolate mix and slowly pour onto cooked cookie to form a ‘puddle’ on top
*let chocolate puddle cool a bit before eating

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Shortbread puffs


“What kind of treat should we make?”
“Hmmmm…how about…shortbread cookies?”

Fear sets in..I have never made these, let alone thought about making these.  There’s just something..’grown-up’..about the word shortbread that scares me. However, this was a request from the love of my life..how could I refuse? And, well, I do like shortbread. What was there to lose?  So I went looking for a recipe. After looking at a few, I settled on this one from Allrecipes. I was pleasantly surprised.  I think it will be a keeper in our house.  We did vary a little from the original directions and rolled these cookies into balls instead of using a cookie cutter.  Then, being the wild and crazy animals that we are, we drizzled melted chocolate over them. There’s no stopping us when it involves cookies. (And as you can see from the above photo..we couldn’t hardly wait to get our hands on these delicious cookies..)


  • 2 cups butter, softened
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour

The How-to:
*Preheat oven to 350 degrees F (180 degrees C).
*Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
*Put through cookie press and form cookies onto baking sheets. Bake for 10 – 12 minutes.
(I simply rolled out the dough into balls, and then baked.)

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