Oreo Truffles

These truffles are so amazing! They're very rich but so good. Definitely one of my favorite Christmas treats. I found a few different recipes for Oreo Truffles so I combined them and came up with this. Enjoy!

Printable Recipe

Oreo Truffles

1 pkg Oreos, ground in blender or food processor
1 1/2 pkg cream cheese, softened
1 1/2 cups milk chocolate chips
1 1/2 cups white chocolate chips

Reserve 1/4 cup crushed oreos for topping. Combine remaining oreos and cream cheese. Beat together until mixed well. Form into small balls (about 1 inch) and refrigerate for a few hours until firm. Melt milk chocolate in the microwave for about 1 1/2 minutes, stirring every 30 seconds. Dip half of the truffles into milk chocolate and place on wax paper. Immediately after dipping, sprinkle reserved oreo crumbs onto truffles. Press down so it sets into chocolate. Repeat with white chocolate. Refrigerate until ready to serve.

makes about 50 truffles

S'mores Cookie Bars

One of my favorite treats is s'mores. But the only time I get s'mores is when I'm camping. Now I can have s'mores all year long with these yummy bars.

Printable Recipe

S'mores Cookie Bars
2 cups all-purpose flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1 tsp vanilla
2 large eggs
2 cups marshmallow fluff or creme
2 cups milk or semisweet chocolate chips

Preheat oven to 350. Line a 9x13 pan with foil and spray with cooking spray.

In a medium bowl, combine flour, graham cracker crumbs, baking powder, and salt. Set aside.

In a large bowl, or a stand mixer, beat together butter and brown sugar at medium speed until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce mixer speed to low and add flour mixture, mixing until combined.

Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top and gently spread into an even layer. Sprinkle the chocolate chips on top. Scatter the remaining dough on top of the chocolate chips. (Don't worry about completely covering the top.) Bake 30-32 minutes, or until golden. Cool completely. Remove bars from the pan using the foil. Cut into bars and serve.

Makes 24 bars

Recipe from Mel's Kitchen Cafe

Peanut Butter Bars

Remember the peanut butter bars that we had in elementary school? These peanut butter bars taste exactly the same. They are so good! This is one of my go-to recipes whenever I need to make something for a party. They're always a huge hit! This is definitely one of my faves!

Printable Recipe

Peanut Butter Bars

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

2/3 cup peanut butter

2 cups flour

1 tsp vanilla

1 tsp baking soda

2 cups quick oats

topping:

2 1/2 cups peanut butter

chocolate frosting:

1/2 cup (1 stick) butter, softened

1/4 cup cocoa powder

4 cups powdered sugar

1/3 cup milk

1 tsp vanilla

Preheat oven to 350. In a large mixing bowl, cream together butter, brown sugar, and sugar. Add eggs, peanut butter, flour, vanilla, and baking soda. Mix until combined. Stir in oats. Spread evenly onto a greased cookie sheet. Bake for 15-20 or until lightly browned. Cool completely.

To make frosting, beat butter at medium speed until smooth. Beat in cocoa powder. Gradually add 1 cup of the powdered sugar, beating well. Beat in milk and vanilla. Gradually add remaining sugar. If needed, add additional milk to reach desired consistency. Mix well.

Spread peanut butter evenly over bars. Spread chocolate frosting evenly over peanut butter. Let sit for at least an hour to set.

Makes 35 bars

White Chocolate S'mores Gooey Cake Bars

My husband and I have very different taste when it comes to desserts. He likes rich dark chocolate and I like super sweet desserts. These yummy bars were a little too sweet for him but I thought they were perfect. These bars have a delicious cake crust topped with a layer of graham cracker, white chocolate, marshmallows, and topped with more cake. Mmm... my mouth is watering right now just thinking about it!

Printable Recipe

White Chocolate S'mores Gooey Cake Bars

1 box yellow cake mix

1 large egg

1/2 cup (1 stick) butter, softened

4 1/2 full graham crackers

10 oz bag white chocolate chips

2 cups mini marshmallows

1/2 cup sweetened condensed milk

Preheat oven to 350. Line an 8x8 baking dish with foil and spray with cooking spray. Make sure the foil goes up and over the edges because the pan will be very full.

Place cake mix, egg, and butter in a large bowl. Mix until dough forms. It will look similar to cookie dough. Press half of the dough into the bottom of the pan. Layer with graham crackers, white chocolate chips, and then marshmallows. Top with remaining dough, pressing down evenly. Drizzle sweetened condensed milk over the top. Bake for 28-33 minutes until cooked through and golden brown. Let cool for 5 minutes and then take a plastic knife and run along the edges to loosen the marshmallow. Let cool completely. Remove foil from pan and cut into squares.

Makes 16 bars

Recipe from Picky Palate

Oreo Pudding Poke Cake

My kids love Oreo cookies! Anytime I make a dessert with Oreos I know it's going to be a hit. This cake was so delicious and it was super easy to make. My kids loved it! This is definitely a favorite.

Printable Recipe

Oreo Pudding Poke Cake
1 box chocolate cake mix (any kind)
ingredients to make cake (oil, water, eggs)
2 (4 oz) pkgs instant Oreo pudding
4 cups milk
10-15 crushed Oreo cookies

Mix cake according to directions. Bake in a greased 9x13 pan according to directions on package. When cake is finished baking, mix together pudding and milk until smooth. Let sit for 2 minutes to thicken slightly. Poke holes about 1 inch apart in warm cake. Pour pudding over cake, making sure to aim for the holes. Spread evenly over cake, pushing the pudding down into the holes. Cool in refrigerator for one hour. Top with crushed Oreos.

Recipe adapted from The Country Cook

Easy Ice Cream Cake

This is one of my favorite desserts! It looks like it's complicated to make because of all of the layers but it's actually made using ice cream sandwiches. It's super easy to make and it's so delicious! You can impress your friends with this dessert. They'll think you spent hours making it but it actually takes about 10 minutes.

Printable Recipe

Easy Ice Cream Cake

1/2 cup fudge topping, warmed
1 (8 oz) container thawed cool whip, divided
1 pkg. (4 serving size) instant chocolate pudding mix
1/4 cup milk
13 oreo cookies, coarsely chopped (reserve 3 of the cookies for the top)
12 ice cream sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the cool whip with a wire whisk until well blended. Add dry pudding mix and milk; stir 2 minutes or until well blended. Stir chopped cookies into pudding mixture. Arrange 4 of the ice cream sandwiches side by side on a large serving plate. Top with half of the pudding mixture. Repeat with four more ice cream sandwiches. Top with remaining pudding mixture, then the last 4 sandwiches. Frost the top and sides with remaining cool whip. Top with remaining cookies. Freeze for at least 4 hours before serving.

Makes 10 servings

Recipe adapted from Kraft

White Almond Sour Cream Cake

I made these cupcakes for my daughter's birthday party. I love this recipe. It uses a cake mix with the addition of other ingredients. My favorite thing about these cupcakes is the almond extract, one of my favorite flavors! All of the little girls loved these cupcakes. They were definitely a hit at the party!

Printable Recipe

White Almond Sour Cream Cake


1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
4 egg whites
1 1/3 cup water
2 Tbsp vegetable oil
1 cup sour cream
1 tsp vanilla
1 tsp almond extract

Preheat oven to 325. In a large bowl, combine cake mix, flour, sugar, and salt. Mix by hand using a whisk. Add remaining ingredients and beat on low speed for 2 minutes, or until well combined. Pour into pan or cupcake liners. If you're making a cake, bake for 32-40 minutes, or until toothpick comes out clean. If you're making cupcakes, bake for 25-30 minutes. Cool completely then frost with Almond Buttercream Frosting.

*This recipe makes 2 full 9" rounds, 30 cupcakes, or 100 mini cupcakes

adapted from Frosted Happy Cupcakes

Almond Buttercream Frosting


1 cup butter, softened
6-7 cups powdered sugar
2 tsp almond extract
2-3 Tbsp milk

Cream butter. Slowly beat in 1 cup of the powdered sugar and mix until smooth and creamy. Beat in almond extract and milk. Add remaining powdered sugar and desired food coloring. Mix well.

makes 6 cups

adapted from Food Network, Paula Deen

Strawberry Swirl Cheesecake Cupcakes

I love this cheesecake! It was so creamy and delicious. It didn't take near as long to make as regular cheesecake and the best part is everyone gets their own personal cheesecake. The original recipe called for raspberries but I like strawberries better so I went with that. But you can probably use any kind of berry and it would be delicious.

Printable Recipe

Strawberry Swirl Cheesecake Cupcakes

Crust:
1 1/2 cups graham cracker crumbs
4 Tbsp unsalted butter, melted
3 Tbsp sugar

Berry swirl:
6 oz. fresh strawberries or raspberries
2 Tbsp sugar

Cheesecake filling:
2 lbs cream cheese, at room temperature
1 1/2 cups sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temperature

Preheat oven to 325. Line cupcake pans with paper liners. In a small bowl, combine graham cracker crumbs, butter, and sugar. Stir with a fork until combined. Press 1 Tbsp of mixture into the bottom of each cupcake liner. Use a small drinking glass to press crumbs down evenly. Bake for 5 minutes. Transfer to a cooling rack.

To make berry swirl, combine berries and sugar in a food processor or blender. Process until mixture is smooth. If using raspberries, pour through a mesh sieve to remove seeds.

For the filling, place cream cheese in the bowl of a mixer. Beat at medium-high speed until smooth. Blend in sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mixing well after each addition.

Spoon 2 heaping tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1 teaspoon of the berry puree in a few dots over each cheesecake. Use a toothpick to lightly swirl and create a marbled effect.

Bake until set, about 22 minutes, rotating halfway through baking. They will puff up slightly and return to normal. Cool to room temperature then transfer to refrigerator for at least 4 hours.

Makes 30-32 cupcakes

Recipe adapted from Annie's Eats

Chocolate Mint Poke Cake

I'll admit I don't do too much for St. Patrick's Day. I'm all about keeping things simple. A leprechaun coming to my house and destroying it doesn't really sound simple to me. The leprechaun did come to our house and he left some treats for my kids. That's about all we did and my kids are perfectly fine with that. But I did make a green dessert for my family. This cake was so delicious. It was so moist and full of flavor. Chocolate and mint is one of my favorite flavors and this cake did not disappoint. It's perfect for St. Patrick's Day or any time of the year!

Printable Recipe

Chocolate Mint Poke Cake
1 chocolate cake mix (9x13 pan size), plus water, oil, and eggs
1 can (14 or 14.5 oz) sweetened condensed milk
1 jar (10-12 oz) hot fudge topping
1 1/4 tsp peppermint extract, divided
8 oz Cool Whip, thawed
4-5 drops green food coloring
1 cup Oreos, crushed

Mix and bake cake according to the directions on the box. Remove from oven and let sit for 5 minutes.

Pour sweetened condensed milk in a small bowl. Add 1/2 tsp peppermint extract and mix well.

Remove lid from the jar of hot fudge and microwave for 30-60 seconds, until it is pourable. Stir in 1/2 tsp peppermint extract.

Once the cake has cooled for 5 minutes, poke several holes in the cake with the handle of a wooden spoon. Pour the sweetened condensed milk over the cake, making sure to get it in all the holes. Spread with a spatula if needed. Pour the hot fudge over the cake, making sure to get it in all the holes. Cool the cake completely before continuing.

Stir remaining 1/4 tsp peppermint extract and green food coloring into the Cool Whip. Spread over the cooled cake and sprinkle with crushed Oreos. Chill for several hours before serving.

Makes 20-24 squares

Recipe from Crazy for Crust

Thick and Chewy Chocolate Chip Bars

I love these cookie bars! They taste just like chocolate chip cookies but they're so much easier to make. This is my go-to recipe anytime I need to make a dessert. I always have all of the ingredients and I can whip up a batch in no time!

Printable Recipe

Thick and Chewy Chocolate Chip Bars
2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter, melted and cooled slightly
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla
2 cups chocolate chips (Any kind you like. I used half milk chocolate and half white chocolate)


Preheat oven to 325. Move oven rack to the lower-middle position. Mix together flour, salt, and baking soda. In a separate bowl, whisk together butter and sugars. Add egg, egg yolk, and vanilla. With a rubber spatula, fold in dry ingredients. Do not overmix. Add chocolate chips. Line a 9x13 baking pan with foil and spray with cooking spray. Pour cookie mixture into pan. Press down so it's even on top. Bake for 24-28 minutes, until lightly brown on top.

Makes 24 bars

Recipe adapted from Mel's Kitchen Cafe

Caramel Brownies

These brownies are a family favorite. Chocolate and caramel is one of my very favorite flavor combinations. I always keep these ingredients on hand so I can make these brownies whenever I need to make a dessert. They are so easy to make and they're so delicious!

Printable Recipe


Caramel Brownies
11 oz bag of caramel bits or 11 oz package of caramels, unwrapped

2/3 cup evaporated milk, divided

1 box German chocolate cake mix
3/4 cup butter, melted and cooled
1 cup milk chocolate chips

Combine caramels and 1/3 cup evaporated milk and melt over low heat. Set aside. In a large bowl, mix the cake mix, remaining 1/3 cup evaporated milk, and butter. Mix until very thick. Grease a 13x9 baking pan. Press half of the cake batter onto the bottom of the pan. Bake at 350 for 6-10 minutes until toothpick comes out clean. Remove from oven and sprinkle chocolate chips over the top. Pour caramel mixture over the top and crumble the remaining batter on top. Return to oven and bake for 15-18 minutes. Cool in refrigerator and cut into squares. 

Makes 24 brownies

Andes Mint Fudge

Chocolate and mint is one of my very favorite flavor combinations. This fudge was so delicious and it was so easy to make. The only problem is it's a little addicting!

Printable Recipe

Andes Mint Fudge

1 cup (2 sticks) butter

1 cup granulated sugar

1 (7 oz) jar marshmallow creme

1 (5 oz) can evaporated milk

1 (10 oz) bag Andes Mint Baking Chips

1 tsp vanilla extract

Line a 9x13 baking dish with foil and spray with cooking spray; set aside. In a large saucepan, heat butter, sugar, marshmallow creme, and evaporated milk over medium heat until it boils, stirring constantly. Let boil and stir constantly for 5 minutes. Add Andes Mint chips and vanilla and stir until the chips are melted. Immediately pour into prepared pan. Refrigerate for about 2 hours to set up. Cut into 1 inch squares.

Recipe adapted from Six Sisters' Stuff

Peanut Butter Truffles

These truffles taste just like a Reese's Peanut Butter Cup. They are so delicious!

 

Printable Recipe

Peanut Butter Truffles

1 1/2 cups graham cracker crumbs
3 cups powdered sugar
1 1/2 cups peanut butter
1 cup butter, melted
1 1/2 bags milk chocolate chips (about 18 oz)

Mix together graham cracker crumbs, powdered sugar, peanut butter, and butter. Mix well. Shape into 1 to 1 1/2 inch balls and place on a cookie sheet lined with parchment paper. Place in the freezer for 20 minutes. 

In a microwave-safe bowl, melt chocolate at 30 second intervals, stirring after each, until completely melted. Dip each ball into the chocolate and place on the parchment lined cookie sheet. Refrigerate until completely set. 

Makes 4-5 dozen truffles

Chocolate Toffee Pie

This is one of my favorite pies. Not only does it look good, it's also super easy to make. It only takes about 10 minutes to make this delicious pie. It doesn't get any easier than that! My kids love this pie and they're always asking me to make it. I made this for Thanksgiving but it would be great any time of the year.

Printable Recipe

Chocolate Toffee Pie
1 oreo or chocolate pie crust (6 oz)
2 cups milk
2 pkg. (4 serving size) instant chocolate pudding
1 tub cool whip, thawed, divided
6 Tbsp. Heath toffee bits, divided
1 square semi-sweet baking chocolate, melted

Pour milk into a large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Gently stir in 1 1/2 cups of the cool whip. Stir in 3 Tbsp of the toffee bits. Spoon into crust. Top with remaining cool whip. Sprinkle with remaining 3 Tbsp toffee bits. Drizzle with melted chocolate. Refrigerate until ready to serve.

Serves 8

Recipe adapted from Kraft

Frosted Pumpkin Sugar Cookie Bars

I love sugar cookies but I don't always love making cookies. So when it's a bar instead of a cookie it's perfect. These bars were a little thicker than cookies. They were in between cookies and cake. The pumpkin flavor combined with the cream cheese frosting was heavenly!

Printable Recipe

Frosted Pumpkin Sugar Cookie Bars

1 cup unsalted butter, at room temperature
1 cup brown sugar
1 cup granulated sugar
4 large eggs
2 tsp vanilla
1 cup pumpkin puree
5 cups flour
1 tsp salt
1/2 tsp baking soda
3 tsp pumpkin pie spice
1 tsp cinnamon

Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 Tbsp milk
3-4 cups powdered sugar

Preheat oven to 375.

In a large bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla and pumpkin.

In a separate bowl, whisk together flour, salt, baking soda, pumpkin pie spice, and cinnamon. Add dry ingredients to wet ingredients and mix until just combined. Spread into a greased cookie sheet (15x10x1). (Spray your hands with nonstick cooking spray and use your hands to spread the dough onto the pan because the dough will be really thick and sticky.)

Bake for 15-20 minutes, or until the bars are golden brown. Cool completely before frosting.

To make frosting, cream together cream cheese and butter. Add vanilla, milk, and powdered sugar. Spread frosting over cooled bars.

Recipe adapted from Six Sisters' Stuff

Nutter Butter Ghosts

My kids love these Nutter Butter Ghosts. Aren't they so cute? The best part was how simple they were to make. Just dip them in chocolate and stick on the eyes. That's it! I'm all about simplifying things. I don't see the point of spending hours making something when the kids are going to be just as happy with something simple.

Printable Recipe

Nutter Butter Ghosts

1 lb pkg Nutter Butter cookies

1 1/2 lb white chocolate chips or vanilla candy coating

64 mini chocolate chips (about 4 tsp)

Place white chocolate in a microwave safe bowl. Microwave for 30 seconds at a time, stirring in between, until melted. Using tongs, dip each Nutter Butter into the white chocolate, letting the excess drip off. Place on wax paper. Place two chocolate chips on each cookie to form the eyes. Let stand for 10 minutes until set. 

Recipe adapted from Tablespoon

White Chocolate Snickerdoodle Blondies

This is one of my favorite desserts. I always have all of the ingredients on hand so it's super easy to throw this together when I need to make a dessert. So delicious!

Printable Recipe

White Chocolate Snickerdoodle Blondies
1 cup butter, softened
2 cups sugar
1/2 tsp salt
2 large eggs
3 tsps vanilla
2 cups flour
1 cup white chocolate chips
1 Tbsp sugar
1 tsp cinnamon

Preheat oven to 350. Line a 9x13 baking dish with foil and spray with cooking spray.

Cream together butter and sugar until light and fluffy. Beat in salt, eggs, and vanilla until combined. Add flour and beat until combined. Stir in white chocolate chips. Press down evenly into prepared pan.

Mix together sugar and cinnamon. Sprinkle over bars. Bake for 28-33 minutes or until set and edges are lightly browned. Cool completely before cutting into squares.

Makes 24 bars

Recipe adapted from Life as a Lofthouse

Chunky Twix Cookies

I'm a sucker for anything with caramel. These cookies were a huge hit with my family. So delicious!

Printable Recipe

Chunky Twix Cookies

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp vanilla

2 cups coarsely chopped Twix candy bars

Preheat oven to 325. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large mixing bowl or stand mixer, cream together butter and sugars. Beat in eggs and vanilla until combined. Slowly add dry ingredients. Stir in twix. Roll into balls and place on a cookie sheet. Bake for 10-15 minutes. Let cool for about 10 minutes before removing from cookie sheet.

Makes about 4 dozen

Recipe adapted from Lovin' From the Oven