Triple Layer Peanut Butter Brownies

Alex and I found the following recipe in my kraft foods magazine. He ended up winning a prize at the cub scout bake-off. Thought I would share the recipe:

Total Time: 2 hr 10 min

Makes: Makes 32 servings.

What You Need!

1 pkg. (19 to 21 oz.) brownie mix(13x9-inch pan size)

1 cup cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup creamy peanut butter

1/2 cup powdered sugar

1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)

3 squares BAKER'S Semi-Sweet Chocolate (we just used chocolate chips)

1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Make It!

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD pudding mixture over brownies.

MICROWAVE COOL WHIP and chocolate on HIGH 1 min., stirring every 30 sec. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour.

Eclair Bar

I was first introduced to this yumminess from my sister Leah who I believe got the recipe from her mother-in-law. You will not be disappointed!!

Pastry:

1 1/2 sticks of butter

1 1/2C water

1 ½ cup flour

6 eggs beat slightly

Topping:

8oz cream cheese, softened

3T milk

2 pkg vanilla instant pudding (the smaller size)

3C milk

8oz cool whip

Directions:

Melt butter in water, bring to a boil. Remove, add flour, stir till it

forms a ball, add beaten eggs a little at a time. Stir until smooth.

Spray cookie sheet and spread dough evenly. Bake 400 for 25 minutes.

Cool.

Whip together cream cheese and milk (3T) till smooth. In a different

bowl, combine milk and pudding. Add to the cream cheese mixture and

blend thoroughly. Fold in cool whip.

Heat hot fudge chocolate topping (Mrs. Richards). Spread one jar of chocolate sauce on top.

Oreo Truffles

I'm not much of a dessert woman (eating or making) but I had something similar while in Philly and I just knew it was something that would be a huge hit.They really weren't that hard to make but were a bit time consuming. I altered the recipe and used Mint Oreo Cookies and added the crushed peppermint candy canes to the top.

Here's the recipe:

Some Sweet Love For Your Valentine

I am so excited to say I've found another jackpot winning recipe. I have been eying these on Bakerella's blog and finally got around to making them. She has done some amazing things with these if you haven't checked her site out yet, Yum!

These little gems are a must try! They look like a truffle but taste like a little Oreo Cheesecake. You can't go wrong with cookies, cream cheese and white chocolate! Your Valentine will be thrilled to take a bite out of these treats.

It's hard to believe something so incredibly easy to make tastes so yummy. I know I'll be making these often!

I tried the same recipe, but with Nutter Butter Cookies. Both are great, I can't decide which ones I like better. I'm going to try Chips Ahoy next time and maybe the mint Oreos.

Nutter Butter Cookie Truffles

1 Bag Nutter Butter Cookies
8 oz softened cream cheese
1 package Chocolate Bark (dipping chocolate in blocks)
1 square of the Almond Bark for drizzling (white chocolate blocks for dipping)

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt square of almond bark and spoon into the corner of a ziplock baggie. Snip the corner of the baggie and drizzle chocolate back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well.

Oreo Cookie Truffles

1 bag Oreo Cookies, ground in blender or food processor (filling and all)
8 oz softened cream cheese
1 package Almond Bark (white chocolate candy coating)
1 square of the Chocolate Bark for drizzling

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt chocolate bark and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well! Enjoy! Thanks for the great recipe Bakerella!

About 30 truffles each recipe