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Toffee and fudge cookies recipe

Toffee and fudge cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

You can bake these as regular cookies or add a lollipop stick and make lollipop cookies and decorate them with fudge or sprinkles.

2 people made this

IngredientsMakes: 12 cookies

  • 120g butter, softened
  • 225g soft brown sugar (light or dark)
  • 315g plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons toffee sauce
  • white and plain chocolate chips, amount to taste
  • For the glaze
  • 60g icing sugar, more if needed
  • 2 tablespoons toffee sauce
  • 4 tablespoons warm water
  • vanilla fudge, amount to taste, cut into small chunks
  • 12 lollipop sticks (optional)
  • sprinkles (optional)

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4. Grease 2 baking trays.
  2. In a bowl, cream the butter and brown sugar together until very pale and creamy. Sift the flour and bicarb of soda into the bowl, add the toffee sauce and mix again. fold in the chocolate chips.
  3. Divide the cookie dough into 12 equal portions and roll each one into a small ball. Place the balls of dough onto the baking trays, leaving gaps in between them, then press them down with your fingertips or a fork. Insert a lollipop stick into each cookie ensuring that the top of the stick is completely covered in cookie dough.
  4. Bake until the cookies are just firm, 15 to 20 minutes. Leave the cookies to cool on the baking trays for about 5 minutes, then transfer to a wire rack or plate to cool.
  5. For the toffee glaze, mix together the icing sugar, toffee sauce and warm water until smooth and thick. Add more sugar if runny. Drizzle the glaze over the cookies and decorate them with chunks of fudge or sprinkles, then leave to set.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Great method I tryed them there amazing-02 Jan 2014

I loved this recipe it was soooooo good my whole family loved them!!!!!!!-30 Jan 2014

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Recipe Summary

  • 1 cup butter, divided
  • 2 ¼ cups graham cracker crumbs
  • 1 cup sugar
  • 1 (5 ounce) can evaporated milk
  • 1 (10 ounce) package miniature marshmallows
  • 2 cups HERSHEY'S® Semi-Sweet Chocolate Chips
  • 1 cup HEATH® Milk Chocolate Toffee Bits
  • 1 cup HERSHEY'S® Milk Chocolate Chips or HERSHEY'S® Semi-Sweet Chocolate Chips

Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.

Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.

Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.


Get cookin' with delicious cookie recipes!

Grab a box—or two, three, or more!—of your favorite Girl Scout Cookies, then try these easy-peasy recipes courtesy of Taste of Home. You can make your very own Girl Scout Cookie–inspired masterpiece to share with friends and family. It’s an amazingly delicious way to create meaningful moments of joy with the ones you love most! Came up with your own out-of-this-world, cookie-inspired dessert? Share it with us on Facebook, Twitter, and Instagram, and spread the cookie love!

Shortbread/Trefoils Cookies

Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds

Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds is the grand prize winner and the Candies category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 15 min. Cook: 10 min. + chilling

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies
  • 3/4 cup butter
  • 3/4 cup packed light brown sugar
  • 1 package (12 ounces) semisweet chocolate chips
  • 1/2 cup sliced almonds, toasted and coarsely chopped

Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange Shortbread/Trefoils®cookies in pan.

Microwave butter until melted whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over Shortbread/Trefoils®cookies, covering each completely.

Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes spread chocolate over caramel. Top with almonds.

Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Yield: 2 pounds.

Delightful Caramel Bars

Created by: Stephanie Salmento

Delightful Caramel Bars is the grand prize winner and the Cookies/Brownies/Bars category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 25 min. Bake: 15 min. + cooling

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils®, divided
  • 1/3 cup butter, melted
  • 1 cup (6 ounces) semisweet chocolate chips
  • 8 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped
  • 25 caramels
  • 1/4 cup evaporated milk

Preheat oven to 350°. Place 12 Shortbread/Trefoils® in a food processor pulse until crushed. Reserve for topping.

Place remaining Shortbread/Trefoils® cookies in food processor pulse until fine crumbs form. Add melted butter pulse until blended. Press onto bottom of an ungreased 9-inch square baking pan. Layer with chocolate chips and chopped Caramel deLites®/Samoas® cookies.

In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Pour over Caramel deLites®/Samoas® cookies sprinkle with reserved crushed Shortbread/Trefoils® cookies. Bake 15 to 18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.

Lemon Shortbread Cheesecake

Lemon Shortbread Cheesecake is the Cakes/Pies/Cupcakes category winner of the 2015 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

  • 1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies
  • 1/4 cup butter, melted
  • 2 packages (8 1/2 ounces each) Girl Scout Lemonades™ cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups heavy whipping cream

Place Shortbreads/Trefoils® cookies in a food processor pulse until fine crumbs form. Add butter pulse just until blended. Press onto bottom of a greased 9-inch springform pan. Freeze 10 minutes.

Place Lemonades™ cookies in a clean food processor pulse until fine crumbs form. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Gradually beat in Lemonades™ cookie crumbs. In another bowl, beat cream until soft peaks form fold into cream cheese mixture. Spread over crust. Freeze, covered, for 1 hour.

Meanwhile, in a small heavy saucepan, whisk eggs, sugar, and lemon juice until blended. Add butter cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a small bowl cool. Press plastic wrap onto surface of lemon curd. Refrigerate until cold.

Spoon 1 cup lemon curd over cheesecake. Freeze 1 hour longer. Remove rim from pan. Serve with remaining lemon curd. Yield: 12 servings.

Caramel Pecan Cheesecake

Prep: 30 min. Bake: 1 ¼ hours + chilling

  • 2 cups crushed Shortbread/Trefoil® Girl Scout Cookies
  • 3 tablespoons butter, melted
  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1 jar (12 1/4 ounces) caramel ice cream topping
  • 1 cup chopped pecans
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 eggs
  • 2 egg yolks
  • 1/3 cup heavy whipping cream

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8–10 minutes or until set. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust sprinkle with remaining pecans.

In a large bowl, beat the cream cheese, sugar vanilla, and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325° for 65–70 minutes or until center is almost set.

In a small bowl, combine sour cream and sugar carefully spread over warm filling. Bake 10–12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Yield: 12 servings.

Chocolate Hazelnut Parfaits

  • 3 cups cold milk
  • 1 cup refrigerated hazelnut nondairy creamer
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 1 cup crushed Shortbread/Trefoil® Girl Scout Cookies
  • 2 cups sliced fresh strawberries
  • Whipped cream, optional

In a large bowl, whisk the milk, creamer, and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.

Spoon 1/4 cup pudding into each of eight parfait glasses sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired. Yield: 8 servings.

Festive White Chocolate Cheesecake

Prep: 30 min. Bake: 35 min. + chilling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup white baking chips
  • 2/3 cup sour cream
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup seedless raspberry jam
  • 1/2 teaspoon grated orange peel

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan set aside.

In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel, and vanilla until smooth. Add eggs beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.

Bake at 350° for 35–40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Refrigerate overnight.

In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.

Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.

Frozen Raspberry Cheesecakes

  • 1/4 cup crushed Shortbread/Trefoil® Girl Scout Cookies
  • 1 tablespoon butter, melted
  • 1 1/2 ounces cream cheese, softened
  • 3 tablespoons sweetened condensed milk
  • 1 tablespoon lemon juice
  • 1/3 cup raspberry sherbet, softened
  • 1/4 cup fresh raspberries

In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk, and lemon juice until blended.

Spread over crust. Freeze for 2 hours or until firm. Spread sherbet over cream cheese layer freeze 2 hours longer. Top with raspberries. Yield: 2 servings.

Peanut Butter Patties/Tagalongs Cookies

Nutty Caramel Turtles

Nutty Caramel Turtles is the Candies category winner of the 2015 National Girl Scout Cookie recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 10 min. Bake: 5 min. + standing

  • 3 milk chocolate candy bars (1.55 ounces each)
  • 12 caramels
  • 60 pecan halves
  • 12 Girl Scout Peanut Butter Patties®/Tagalongs® cookies

Preheat oven to 250°. Break each chocolate bar into fourths. Place each piece 2 in. apart on a parchment paper-lined baking sheet. Top with one caramel.

Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head press four pecan halves onto each corner for legs. Place one Peanut Butter Patties®/Tagalongs® cookie over the top of each candy, pressing down to secure. Let stand until set. Yield: 1 dozen.

Peanut Butter Trail Mix Fudge

  • 1 pound white candy coating, chopped
  • 1 cup creamy peanut butter
  • 1 package (6-1/2 ounces) Girl Scout Peanut Butter Patties®/Tagalongs® cookies, coarsely chopped, divided
  • 1 cup coarsely chopped salted peanuts, divided
  • 1/2 cup chopped dried cherries, divided

Line a 9-in.-square pan with foil, letting ends extend up sides. In a large microwave-safe bowl, melt candy coating with peanut butter stir until smooth.

Stir in 1 cup chopped Peanut Butter Patties®/Tagalongs® cookies, 1/2 cup peanuts and 1/4 cup cherries. Spread into prepared pan. Sprinkle with remaining chopped Peanut Butter Patties®/Tagalongs® cookies, peanuts and cherries. Refrigerate until firm.

Using foil, lift fudge out of pan. Remove foil cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 2 pounds.

Do-si-dos/Peanut Butter Sandwich Cookies

Do-si-dos®/Peanut Butter Sandwich Banana Pudding

  • 2-1/2 cups cold whole milk, divided
  • 1 package (5.10 ounces) instant banana cream pudding mix
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 4 to 5 medium bananas, sliced
  • 1-1/2 packages (8 ounces each) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided

Whisk together 2 cups milk and pudding mix. In another bowl, beat sweetened condensed milk and cream cheese until smooth. Fold in whipped topping, then pudding.

Crush six Do-si-dos®/Peanut Butter Sandwich cookies set aside. Dip 24 Do-si-dos®/Peanut Butter Sandwich cookies in remaining milk place half in a 3-qt. bowl. Top with half the banana slices, then half the pudding mixture. Repeat layers. Cover and refrigerate at least 4 hours. Top pudding with reserved crushed Do-si-dos®/Peanut Butter Sandwich cookies. Yield: 12 servings.

Peanut Caramel Thumbprint No Bake Cookies

Peanut Caramel Thumbprint No Bake Cookies is the Cookies/Brownies/Bars category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

  • 3/4 cup peanut butter chips
  • 1 cup dry roasted peanuts
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies
  • 3 tablespoons butter, softened
  • 1/4 cup creamy peanut butter
  • 20 caramels
  • 2 tablespoons half-and-half cream
  • 1/3 cup milk chocolate chips
  • 1 teaspoon shortening

Line 24 miniature muffin cups with paper liners.

Microwave peanut butter chips until melted. Pulse peanuts in a food processor until chopped. Reserve 3/4 cup. Pulse Do-si-dos®/Peanut Butter Sandwich cookies in processor with remaining peanuts until fine crumbs form. Add softened butter, peanut butter and melted peanut butter chips pulse until mixture is consistency of soft cookie dough. Meanwhile, microwave caramels and cream until smooth.

Roll tablespoonfuls of peanut butter mixture into balls roll in reserved chopped peanuts to cover. Place balls in paper-lined muffin cups. Press a deep indentation in center of each with your thumb or the end of a wooden spoon handle. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag transfer caramel mixture to bag. Pipe into indentations.

Microwave chocolate chips with shortening until smooth. Transfer chocolate mixture to a pastry bag or a food-safe plastic bag with the corner cut drizzle over cookies. Refrigerate muffin cups at least 30 minutes before removing cookies. Serve at room temperature or chilled. Yield: 2 dozen.

Peanut Butter Cookie Crunch Clusters

Prep: 15 min. + chilling Cook: 10 min.

  • 1 package (12 ounces) miniature semisweet chocolate chips, divided
  • 1 package (10 ounces) peanut butter chips
  • 1 cup chunky peanut butter
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, coarsely chopped
  • 2 cups crispy chow mein noodles

In a large saucepan over low heat, stir together 1-1/3 cups chocolate chips, peanut butter chips and peanut butter until melted. Remove from heat stir in chopped Do-si-dos®/Peanut Butter Sandwich cookies and chow mein noodles.

Drop mixture by tablespoonfuls onto two large baking sheets lined with parchment paper. Sprinkle with remaining chocolate chips. Refrigerate until serving. Yield: 4 dozen.

Do-si-dos®/Peanut Butter Sandwich Candy Bars

Prep: 10 min. Cook: 10 min. + cooling

  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 3/4 cup plus 3 tablespoons sugar
  • 3/4 cup corn syrup
  • 2 tablespoons water
  • 1-1/2 cups natural peanut butter
  • 1 package (8 ounces) chopped Girl Scout Do-si-dos®/Peanut Butter Sandwich cookies, divided
  • 3/4 cup plus 2 tablespoons 60% cacao bittersweet chocolate baking chips, divided

Line a 13x9-in. pan with parchment paper. Combine vanilla and baking soda.

In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Reduce heat to medium-high cook until a thermometer reads 285°. Immediately add vanilla mixture.

Meanwhile, microwave peanut butter and all but 1/2 cup chopped Do-si-dos®/Peanut Butter Sandwich cookies until hot, about 2 minutes, stirring once. Quickly pour caramel into peanut butter mixture and stir just to combine. Immediately pour into prepared pan spread evenly (candy sets quickly).

Top with 3/4 cup baking chips, reserving 2 tablespoons spread to cover. Sprinkle with remaining chopped Do-si-dos®/Peanut Butter Sandwich cookies. Melt reserved baking chips drizzle over top. When cool, cut into bars. Yield: 3 dozen.

Girl Scout Bridging Bars

Created by: Daniel Rinaldi

  • 1-1/2 cups chunky peanut butter
  • 1/4 cup canola oil
  • 14 ounces milk chocolate, melted
  • 1 package (8 ounces) Girl Scout Do-si-dos®/Peanut Butter Sandwiches cookies, coarsely crushed
  • 2-1/2 cups heavy whipping cream
  • 12 ounces semisweet chocolate, melted and cooled slightly
  • 1 tablespoon baking cocoa

Line a 13x9-in. pan with parchment paper, letting ends extend up sides.

In a large bowl, beat peanut butter and oil until blended. Add melted milk chocolate and crushed Do-si-dos®/Peanut Butter Sandwiches cookies. Spread into prepared pan. Refrigerate until set, about 30 minutes.

In a large bowl, beat cream until soft peaks form. Whisk a third of the whipped cream into melted semisweet chocolate until smooth and shiny fold mixture into remaining whipped cream. Spread over cookie layer. Refrigerate, covered, at least 4 hours or overnight.

Just before serving, dust with baking cocoa. Lifting with parchment paper, remove from pan. Cut into bars. Yield: 3 dozen.

Peanut Butter Cookie Parfait

  • 3 Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies, coarsely chopped
  • 2/3 cup vanilla ice cream
  • 3 tablespoons hot fudge ice cream topping, warmed

Set aside one large cookie piece. Sprinkle half of the chopped cookies in a parfait glass top with half of the ice cream and hot fudge topping. Repeat. Garnish with reserved cookie piece. Yield: 1 serving.

Peanut Butter Cream Dessert

  • 2 1/4 cups cold milk
  • 2 packages (3.3 ounces each) instant white chocolate pudding mix
  • 2 1/2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 cup chopped Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies
  • Whipped cream in a can and chopped peanuts, optional

In a bowl, whisk milk and pudding mix for 2 minutes let stand for 2 minutes or until soft-set. Fold in whipped topping set aside.

In a large bowl, beat the cream cheese, butter, and confectioners' sugar until smooth. Fold in pudding mixture. Spoon into an ungreased 13-in. x 9-in. dish. Sprinkle with cookie crumbs. Cover and refrigerate overnight. Cut into squares. Garnish with whipped cream and chopped peanuts if desired. Yield: 12–15 servings.

Peanut Butter Icebox Dessert

  • 2 1/4 cups crushed Do-si-dos®/Peanut Butter Sandwich Girl Scout Cookies (about 11 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2 1/2 cups cold 2% milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • Additional peanut butter cookies, broken into pieces

In a large bowl, combine crushed cookies, sugar, and butter press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 6–8 minutes or until golden brown cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth fold in 1 cup whipped topping. Spread over cooled crust.

In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping sprinkle with cookie pieces. Cover and refrigerate for at least 1 hour before serving. Yield: 12–15 servings.

Thin Mints Cookies

Mini Thin Mints® Mocha Ice Cream Sandwiches

Prep: 15 min. Process: 40 min. + freezing

  • 2 cups half-and-half cream
  • 1-1/2 cups sugar
  • 3 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 4 cups heavy whipping cream
  • 1 package (9 ounces) Girl Scout Thin Mints® cookies
  • 1 cup chocolate ice cream topping

Stir together half-and-half, sugar, coffee granules and extracts until sugar dissolves. Stir in heavy cream. Coarsely chop 8 Thin Mints®cookies.

Fill cylinder of ice cream maker no more than two-thirds full freeze according to manufacturer's directions, adding chopped Thin Mints®cookies during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Remove from ice cream maker mix in chocolate topping. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 4-6 hours.

To make sandwiches, place 1 tablespoon ice cream between two Thin Mints®cookies. Yield: 1 dozen.

Thin Mints® Cupcakes

Created by: Crystal Oliver

Prep: 40 min. Bake: 15 min. + cooling

  • 2 packages (9 ounces each) Girl Scout Thin Mints® cookies, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 package chocolate cake mix (regular size)
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon peppermint extract
  • 1 cup butter, softened
  • 1 cup shortening
  • 1 teaspoon vanilla or almond extract
  • 1/2 teaspoon salt
  • 3/4 cup baking cocoa
  • 1/2 cup 2% milk
  • 4 to 4-1/2 cups confectioners' sugar

Preheat oven to 350°. Reserve six Thin Mints® cookies for garnish. For truffles, place remaining Thin Mints® cookies in a food processor process until finely crushed. Add cream cheese process until blended. Roll into twenty-four 1-1/2-in. balls.

Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions. Drop 1 tablespoon batter into prepared muffin cups. Place one truffle in center of cup. Fill two-thirds full with remaining batter.

Bake 14-18 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate let stand 5 minutes or until chocolate is melted. Stir with a whisk until smooth. Stir in peppermint extract. Cool ganache 15 minutes, stirring occasionally.

For frosting, in a large bowl, beat butter, shortening, vanilla and salt until creamy. Beat in baking cocoa and milk alternately with enough confectioners' sugar to reach spreading consistency. Frost cupcakes drizzle with ganache. Garnish with reserved Thin Mints® cookies. Yield: 2 dozen.

Thin Mints® Popcorn

  • 10 cups plain popped popcorn
  • 25 Girl Scout Thin Mints® cookies, coarsely chopped, divided
  • 1-1/2 cups white baking chips
  • 1 teaspoon shortening
  • 1 cup Andes creme de menthe baking chips

In a large bowl, combine popcorn and half of the crushed Thin Mints® cookies. In a microwave, melt baking chips with shortening stir until smooth. Pour over popcorn mixture toss to coat.

Immediately spread onto waxed paper sprinkle with remaining crushed Thin Mints® cookies. Melt baking chips in microwave stir until smooth. Drizzle over popcorn let stand until set.

Break into pieces. Store in an airtight container. Yield: 3-1/2 quarts.

Thin Mints® White Chocolate Biscotti

Created by: Karrie Holland

Prep: 40 min. Bake: 40 min. + cooling

  • 1 package (9 ounces) Girl Scout Thin Mints® cookies, divided
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-3/4 cups white baking chips, divided

Preheat oven to 350°. Coarsely chop 16 Thin Mints® finely crush remaining Thin Mints® cookies, reserving for dipping. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt gradually beat into creamed mixture. Stir in chopped Thin Mints® cookies and 3/4 cup baking chips.

Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool on pan on a wire rack 15 minutes or until firm.

Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, bottom side down.

Bake 18-20 minutes or until light golden brown. Remove from pans to wire racks to cool completely.

In a microwave, melt remaining baking chips stir until smooth. Place reserved crushed Thin Mints® cookies in a shallow bowl. Dip each cookie bottom into chocolate allow excess to drip off. Dip in crushed Thin Mints® cookies. Place on waxed paper let stand until set. Store between pieces of waxed paper in airtight containers. Yield: 2 dozen.

Mile-High Peppermint Pie

Prep: 40 min. + freezing Bake: 5 min.

  • 1 1/2 cups crushed Thin Mints® Girl Scout Cookies (about 24 cookies)
  • 2 tablespoons butter, melted
  • 5 cups peppermint ice cream, softened if necessary
  • 1 ounce semisweet chocolate
  • 1 tablespoon butter
  • 1/2 cup sugar
  • 3 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

In a small bowl, mix crushed cookies and melted butter. Press onto the bottom and up sides of a 9-in. metal pie pan. Freeze, covered, for 1 hour or until firm.

Spread ice cream into crust. Freeze, covered, until firm.

To serve, preheat oven to 450°. In a small saucepan, melt chocolate and butter over medium-low heat. Stir in sugar, water, corn syrup, and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat simmer, uncovered, 4–5 minutes or until slightly thickened, stirring frequently. Stir in vanilla keep warm.

For meringue, in a small, heavy saucepan, combine egg whites and sugar. Using a hand mixer, beat on low speed 1 minute. Place saucepan over low heat continue beating on low until a thermometer reads 160°.

Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake 2–3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce. Yield: 8 servings.

Peppermint Chip Cheesecake

Prep: 20 min. Bake: 1 hour + chilling

  • 1 package (10 ounces) Thin Mints® Girl Scout Cookies, crushed
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 3–4 drops green food coloring, optional
  • 3 eggs, lightly beaten
  • 1 egg yolk, lightly beaten
  • 1/2 cup heavy whipping cream
  • 2 teaspoons peppermint extract
  • 1 1/4 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth. Add eggs and egg yolk beat on low speed just until combined. Stir in the cream, extracts, and food coloring if desired. Fold in chocolate chips. Pour into crust. Place pan on a baking sheet.

Bake at 325° for 50–60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.

Caramel deLites/Samoas Cookies

Caramel deLites®/Samoas® Swirl No-Churn Ice Cream

  • 2 cups heavy whipping cream
  • 2 cups cream of coconut
  • 12 Girl Scout Caramel deLites®/Samoas® cookies, coarsely chopped
  • 1/2 cup flaked coconut, toasted
  • 1 cup caramel sundae syrup

Beat heavy cream until stiff peaks form. Gently fold in cream of coconut, then chopped Caramel deLites®/Samoas®cookies and toasted coconut. Spread evenly over an 8-in. square baking pan. Spoon caramel syrup over cream mixture swirl with a knife.

Freeze, covered, overnight. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Yield: 1-1/2 quarts.

Dulce deLites

Prep: 10 min. Bake: 15 min. + cooling

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 10 Girl Scout Caramel deLites®/Samoas® cookies
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup dulce de leche

Preheat oven to 350°. Cream butter and sugar beat in flour and salt until well mixed (dough will be crumbly). Press evenly onto bottom of an ungreased 8x8-in. pan. Bake until edges are golden brown top is lightly browned, 12-15 minutes. Cool 15 minutes.

Chop Caramel deLites®/Samoas®cookies into 1/4-in. pieces combine with pecans. Microwave dulce de leche on high until spreadable, 15-20 seconds. Spread dulce de leche over cooled crust. Sprinkle chopped Caramel deLites®/Samoas®cookies and pecans evenly over dulce de leche, pressing down firmly. Cool completely, about one hour, before cutting into squares. Note: This recipe was tested with Nestle La Lechera dulce de leche (caramel flavored sauce) look for it in the international foods section of your grocery store. If using Eagle Brand dulce de leche, thicken according to package directions before using. Yield: 16 servings.

Please Pass Me Samoa Toffee, Please!

  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies
  • 2 cups butter
  • 2 cups sugar
  • 1 dash salt

Pulse two packages of Caramel deLites®/Samoas®cookies in a food processor until crumbled. Sprinkle one-third on a baking sheet lined with foil.

In a large saucepan over medium heat, cook butter, sugar and salt, stirring frequently, until mixture reaches 300°. Remove carefully pour over crumbled Caramel deLites®/Samoas®cookies, spreading with a spatula to cover. Top with remaining crumbled Caramel deLites®/Samoas®cookies, pressing down slightly. Refrigerate at least 2 hours. When cool, break into pieces. Yield: 10 servings.

Sunday Sin Cake

Created by: Jennifer Osborne

Prep: 1 hour + freezing Bake: 25 min. + cooling

  • 2 packages chocolate fudge cake mix (regular size)
  • 2 packages (3.90 ounces each) instant chocolate fudge pudding mix
  • 6 large eggs
  • 2 cups 2% milk
  • 1 cup canola oil
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 tablespoon vanilla extract
  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies, chopped
  • 2 jars (11-3/4 ounces each) hot fudge ice cream topping
  • 2 packages (3.90 ounces each) instant chocolate fudge pudding mix
  • 4 cups 2% milk
  • 2 packages (7 ounces each) Girl Scout Caramel deLites®/Samoas® cookies, chopped
  • 2 cups unsalted butter, softened
  • 1 cup dark baking cocoa
  • 6 cups confectioners' sugar
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup flaked coconut, toasted
  • 1 jar (12 ounces) hot caramel ice cream topping
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping
  • 1 package (7 ounces) Girl Scout Caramel deLites®/Samoas® cookies

Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped Caramel deLites®/Samoas®cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans.

While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers spread to smooth over top. Let stand until completely cooled.

Prepare filling by mixing pudding and milk stir in two more packages of chopped Caramel deLites®/Samoas® cookies. Spread one-fourth filling over each layer freeze layers until pudding is set, about 2 hours.

Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder beat until well blended. Reduce speed to low slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes.

Remove cake layers from freezer stack and frost. Line bottom of cake with Caramel deLites®/Samoas® cookie halves. Top with toasted coconut and any remaining Caramel deLites®/Samoas® cookies. Microwave hot fudge sauce 1 minute stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate remove 30 minutes before serving. Yield: 40 servings.

Chocolate Coconut Chantilly Pie

  • Prep: 1 hour + chilling
  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar, divided
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 2 teaspoons cider vinegar
  • 6 to 8 tablespoons ice water
  • 1-1/2 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 8 Girl Scout Caramel deLites®/Samoas® cookies, crumbled

COCONUT CREAM FILLING:

  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup flaked coconut, toasted

Additional toasted coconut and Girl Scout Caramel deLites®/Samoas® cookies

Place flour, 1 tablespoon sugar and salt in a food processor pulse until blended. Add cream cheese and butter pulse until butter and cream cheese are the size of peas. While pulsing, add vinegar and just enough ice water to form moist crumbs.

Divide dough in half. Shape each half into a disk wrap in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 425°. On a lightly floured surface, roll one pastry dough to a 1/8-in.-thick circle transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate flute edge.

Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

Cut remaining pastry in half. Roll each portion into an 8-in. circle. Transfer to ungreased baking sheets sprinkle with remaining sugar. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.

For cookie filling, in a small bowl, whisk milk and pudding mix 2 minutes. Stir in crumbled Caramel deLites®/Samoas® cookies. Refrigerate, covered, 15 minutes or until set.

For coconut cream filling, in another bowl, beat cream until it begins to thicken. Add confectioners' sugar beat until soft peaks form. Fold in coconut.

Spread 1/2 cup cookie filling and 1/2 cup coconut cream filling into prepared crust top with one pastry circle. Repeat layers. Top with remaining cookie filling and coconut cream filling. Garnish with additional coconut and Caramel deLites®/Samoas® cookies. Refrigerate at least 2 hours before serving. Yield: 8 servings. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.


Marissa Allen's Toffee Shortbread

1. In a large bowl, using an electric mixer, mix the butter, sugars, and vanilla on medium-high until smooth, about 4 minutes. Add the flour, salt, and toffee pieces. Mix until combined, about 1 minute.

2. Dump the dough onto a floured work surface. Roll into a 1 1/2-inch-diameter log or shape into a flat disk. Wrap tightly in plastic wrap chill until firm, at least 30 minutes.

3. Preheat the oven to 350°.

4. If using a log of dough, cut into 1/2-inch-thick slices. If using a dough disk, roll out on a lightly floured work surface to 1/2 inch thick. Using a cookie cutter, cut out the cookies. Divide the cookies between 2 rimmed baking sheets lined with parchment, spacing the cookies 2 inches apart. Bake until the edges just begin to brown, 15 to 20 minutes. Let the cookies cool completely on the baking sheet.

5. Once cool, dip the cookies in the melted chocolate or drizzle it on top. Let sit until the chocolate sets, about 30 minutes.


16 Award-Winning Desserts Made With Girl Scout Cookies

Girl Scout cookies are a favorite around the Delish kitchen: We are more than happy to polish off a box (or three) when given the chance. But they're also excellent for making magic in the kitchen, which is why the organization kicked off its first-ever a national recipe contest. Check out the 16 finalists in the creative cookie bake-off. (If you actually have any cookies left, get baking!)

Taking home the grand prize in the competition, 15-year-old Girl Scout Stephanie Salmento crafted this deliciously gooey dessert by layering coconut Samoas and buttery shortbread Trefoils with caramels and semi-sweet chocolate.

"I'm not surprised that, out of all the recipes submitted, a Girl Scout's recipe was voted number one," says Anna Maria Chávez, CEO of Girl Scouts of the USA. "Girl Scouts are creative, innovative, and ready to lead. If you give them an opportunity, they'll take it."


What is Butter Brickle Made of?

Butter brickle is made of golden brown toffee, broken into tiny bits. Those tiny bits of toffee are what you find in toffee flavored ice cream, known to all as Butter Brickle Ice Cream.

Heath makes two varieties of toffee bits, these English Toffee Bits, known as “Bits ‘o Brickle,” that I use for my Butter Brickle Cookies and a Milk Chocolate Variety, where the toffee is coated in, you guessed it, milk chocolate!


Trisha Yearwood Recipes Desserts Fudge & Cookies - See more ideas about trisha yearwood recipes, food network recipes, recipes.

Trisha Yearwood Recipes Desserts Fudge & Cookies - See more ideas about trisha yearwood recipes, food network recipes, recipes.. Cake recipes sweet recipes fun desserts. Trisha yearwood's iced sugar cookies recipe. I never thought of first cooking carrots before preparing a carrot cake, nor did i think to slice the layers. See more ideas about trisha yearwood recipes, food network recipes, recipes. Now iv got this brownie recipe that i can not make work it always sinks in the middle.but for this to work im just eo excited im feeling pretty cool right now lol lol.

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Trisha Yearwood's Chocolate Pound Cake - Making Memories . from i.pinimg.com Fruit desserts apple dumplings recipes cooking recipes cooking food fruit recipes dumpling recipe trisha yearwood recipes. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes bobby flay shares his recipe for a classic italian pasta—bucatini all'amatriciana—made with good ol' american bacon. Trisha yearwood is one busy lady — she's a country music superstar, chef, cookbook author and, of course photo credit: See more ideas about food network recipes, trisha yearwood recipes, trisha's southern kitchen. This is my sister's recipe, but it always makes me think of my dad, too. See more ideas about trisha yearwood recipes, food network recipes, recipes. You can have grilled cheese for dinner. My dad was the guy in my little hometown, the one cooking for everyone whenever there was a barbecue or an event.

Read about trisha's first attempt at hosting thanksgiving dinner!

24 years of award winning baking & dessert video recipes. Now iv got this brownie recipe that i can not make work it always sinks in the middle.but for this to work im just eo excited im feeling pretty cool right now lol lol. This biscuit recipe is from georgia cooking in an oklahoma kitchen: Slow cooker dark chocolate banana healthy chicken dessert vegetarian lactose free gluten free fast quick one. Thanks for the recipe, brit. The best trisha yearwood recipes on yummly | trisha yearwood apple dumplings, trisha yearwood chicken tortilla soup, trisha yearwood mac and cheese. Recipes from my family to yours by trisha yearwood. Trisha yearwood's recipe for 'unfried chicken'. I never thought of first cooking carrots before preparing a carrot cake, nor did i think to slice the layers. Country star trisha yearwood's sharing her down home recipes and serving up some of your favorite dishes. This cheese straw recipe is from georgia cooking in an oklahoma kitchen: They are wildly addictive and super easy and fast to make! Candy, cakes, pies and other dessert recipes.

It looks so good that i really want to make it soon. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long. Thanks for the recipe, brit. You can have grilled cheese for dinner. Comedy/tragedy black and white cookies.

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Recipes included in this excerpt:

· trisha yearwood's chocolate chip cookie bars with 2 layers of cookie dough and a cheesecake filling. Recipes included in this excerpt: This website uses cookies to personalize content and ads and to analyze traffic. French coconut pie (trisha yearwood recipe) this is an easy pie to make with an amazing coconut. As author trisha yearwood says of this cake, you may take a look at the layers and think, there is no way i'm making this at home! You can have grilled cheese for dinner. Country music super star trisha yearwood tells us about her tour with her husband, garth brooks, her highly anticipated new album and shows us how to make a. Whether it's brownies, pie, or cake that strikes your fancy, our delicious dessert recipes are sure to please. I saw trisha yearwood prepare this on a daytime talk show last year, and then saw it again being prepared on the live with kelly show this morning. Trisha yearwood's family meal survival guide. Blackberry chocolate chip cookie crumble. Recipe from home cooking with trisha yearwood: Trisha yearwood's family recipes includes the new york times bestselling titles georgia cooking in an oklahoma kitchen and home cooking with amazon.com review.

I never thought of first cooking carrots before preparing a carrot cake, nor did i think to slice the layers. See more ideas about trisha yearwood recipes, food network recipes, recipes. This is my sister's recipe, but it always makes me think of my dad, too. Chocolate fudge cookies are dense and fudgy with a deep chocolate flavor. Trisha yearwood is one busy lady — she's a country music superstar, chef, cookbook author and, of course photo credit:

Trisha Yearwood Recipes Desserts Fudge & Cookies / Trisha . from cdn.greatlifepublishing.net For a simple dessert to serve this season, try this cherry pie and share a tradition with a singing star. See more ideas about food network recipes, trisha yearwood recipes, trisha's southern kitchen. Nothing smells better than a roast there are a lot of recipes in this book that i cook every week. Slow cooker dark chocolate banana healthy chicken dessert vegetarian lactose free gluten free fast quick one. Blackberry chocolate chip cookie crumble. · trisha yearwood's chocolate chip cookie bars with 2 layers of cookie dough and a cheesecake filling. Trisha yearwood's recipe for 'unfried chicken'. Trisha yearwood's iced sugar cookies recipe.

They are wildly addictive and super easy and fast to make!

Lightly spray a cookie sheet with cooking spray. Recipes included in this excerpt: Trisha yearwood is one busy lady — she's a country music superstar, chef, cookbook author and, of course photo credit: · take your thanksgiving dessert spread to the next level this year with trisha yearwood's pumpkin. You can have grilled cheese for dinner. Cheesecake is my husband's favorite. Cake recipes sweet recipes fun desserts. Chocolate fudge cookies are dense and fudgy with a deep chocolate flavor. Thanks for the recipe, brit. Fruit desserts apple dumplings recipes cooking recipes cooking food fruit recipes dumpling recipe trisha yearwood recipes. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes bobby flay shares his recipe for a classic italian pasta—bucatini all'amatriciana—made with good ol' american bacon. 24 years of award winning baking & dessert video recipes. They give richness to a recipe without a lot of additional steps, so i can whip up a spaghetti sauce or make.

This is a dish that i would make every after a meal, my mama will always say, i need a little something sweet. if she has dessert, she will. This is my sister's recipe, but it always makes me think of my dad, too. Whether it's brownies, pie, or cake that strikes your fancy, our delicious dessert recipes are sure to please. Chai cookies recipe tea cookies best dessert recipes cookie recipes bar recipes food network trisha yearwood food. Try trisha's recipe for cheese straws!

Try trisha's recipe for cheese straws! Country star trisha yearwood's sharing her down home recipes and serving up some of your favorite dishes. Country music super star trisha yearwood tells us about her tour with her husband, garth brooks, her highly anticipated new album and shows us how to make a. Recipes from my family to yours by trisha yearwood. · trisha yearwood's chocolate chip cookie bars with 2 layers of cookie dough and a cheesecake filling.

Recipes from my family to yours by trisha yearwood. Candied pecans are a sweet treat that's great as a dessert or as a quick snack. Lightly spray a cookie sheet with cooking spray. My dad was the guy in my little hometown, the one cooking for everyone whenever there was a barbecue or an event. As author trisha yearwood says of this cake, you may take a look at the layers and think, there is no way i'm making this at home!

This is my sister's recipe, but it always makes me think of my dad, too. French coconut pie (trisha yearwood recipe) this is an easy pie to make with an amazing coconut. Country star trisha yearwood's sharing her down home recipes and serving up some of your favorite dishes. Get through hectic weeknights with these easy recipes and shortcuts. Baked spaghetti from trisha yearwood.

Recipes included in this excerpt: Thanks for the recipe, brit. This is a dish that i would make every after a meal, my mama will always say, i need a little something sweet. if she has dessert, she will. See more ideas about food network recipes, trisha yearwood recipes, trisha's southern kitchen. Chai cookies recipe tea cookies best dessert recipes cookie recipes bar recipes food network trisha yearwood food.

Blackberry chocolate chip cookie crumble. Nothing smells better than a roast there are a lot of recipes in this book that i cook every week. Trisha yearwood's family meal survival guide. · trisha yearwood's chocolate chip cookie bars with 2 layers of cookie dough and a cheesecake filling. My dad was the guy in my little hometown, the one cooking for everyone whenever there was a barbecue or an event.

· trisha yearwood's chocolate chip cookie bars with 2 layers of cookie dough and a cheesecake filling. Country music super star trisha yearwood tells us about her tour with her husband, garth brooks, her highly anticipated new album and shows us how to make a. Trisha yearwood's fancy chili recipe. Recipes included in this excerpt: Trisha yearwood's recipe for 'unfried chicken'.

Chocolate fudge cookies are dense and fudgy with a deep chocolate flavor. Trisha yearwood's family meal survival guide. My dad was the guy in my little hometown, the one cooking for everyone whenever there was a barbecue or an event. This biscuit recipe is from georgia cooking in an oklahoma kitchen: Lightly spray a cookie sheet with cooking spray.

Country star trisha yearwood's sharing her down home recipes and serving up some of your favorite dishes. Fruit desserts apple dumplings recipes cooking recipes cooking food fruit recipes dumpling recipe trisha yearwood recipes. Recipe from home cooking with trisha yearwood: Country music super star trisha yearwood tells us about her tour with her husband, garth brooks, her highly anticipated new album and shows us how to make a. Chocolate fudge cookies are dense and fudgy with a deep chocolate flavor.

Country music super star trisha yearwood tells us about her tour with her husband, garth brooks, her highly anticipated new album and shows us how to make a.

Get through hectic weeknights with these easy recipes and shortcuts.

Candied pecans are a sweet treat that's great as a dessert or as a quick snack.

Source: s-media-cache-ak0.pinimg.com

Trisha yearwood's iced sugar cookies recipe.

This is my sister's recipe, but it always makes me think of my dad, too.

Cheesecake is my husband's favorite.

And i don't mind a piece myself now and.

Trisha yearwood is one busy lady — she's a country music superstar, chef, cookbook author and, of course photo credit:

Trisha yearwood's family meal survival guide.

Recipes included in this excerpt:

For a simple dessert to serve this season, try this cherry pie and share a tradition with a singing star.

Country music super star trisha yearwood tells us about her tour with her husband, garth brooks, her highly anticipated new album and shows us how to make a.

Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long.

Try trisha's recipe for cheese straws!

Recipes from my family to yours by trisha yearwood.

Recipes from my family to yours by trisha yearwood.

Recipes from my family to yours by trisha yearwood.

I never thought of first cooking carrots before preparing a carrot cake, nor did i think to slice the layers.

Chocolate fudge cookies are dense and fudgy with a deep chocolate flavor.

Chai cookies recipe tea cookies best dessert recipes cookie recipes bar recipes food network trisha yearwood food.

Baked spaghetti from trisha yearwood.

Candied pecans are a sweet treat that's great as a dessert or as a quick snack.

My dad was the guy in my little hometown, the one cooking for everyone whenever there was a barbecue or an event.

This cheese straw recipe is from georgia cooking in an oklahoma kitchen:


Easy No Fail Chocolate Toffee Fudge

Does the toffee stay crunchy over several days or does it soften in the fudge?

It stays crunch for a couple days!

I wonder how this would be using Caramel sweetened condensed milk? Or even chocolate? Toffee is my favorite thing!

Made this same recipe using peanut butter chips instead and once with white chocolate chips , maple flavoring. You are so right, best fudge ever.. absolutely love your recipes.

How thick does fudge end up in 8 x 8 pan?

I love chocolate + toffee together! This looks dangerous!

This is a pretty straight forward recipe. Will surely come handy in the next couple weeks when it’s back to school

Delicious fudge..I could see this making great christmas presents this year..I love edible christmas gifts

I love your photo with the kiddos! So adorable! This fudge look absolutely delicious!

Chocolate overload! My family would love this in their gift boxes during the Holidays!

Adorable children! I bet they tied into that fudge big time. It does look delicious and I imagine it would be a great gift.I’m pinning this for Christmas gift giving.

Yum!! Love fudge. Reminds me of home! Can’t wait to try out this recipe!

This Chocolate Toffee Fudge looks luscious! It has a great combination of flavors)

Fudge is such a great treat. I need to start planning for fall party treats and this is a perfect idea =)

What an adorable family! I love that you made fudge — you’ll be able to celebrate the start of a great school year with this as an after-school snack!

I love having my kids home too, but this fudge would definitely make me feel better!

Ooh, fudge and toffee? Those are two of my favorite things. This looks really yummy, I have such a sweet tooth.

I’m definitely making this as a gift to myself for surviving having all three boys home with me this summer. Wednesday is their first day back so it looks like I’ll be crying into this.

Oh my goodness, this sounds heavenly! Look at that yummy fudge. I normally only have fudge during the holidays, but I think that should change!

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Chocolate Chunk Toffee Brownie Cookies

Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.

Ingredients

  • 18.25 ounce box brownie mix (JUST the dry mix)
  • 2 eggs
  • 1/4 cup canola or vegetable oil
  • 1/4 cup flour
  • 1 cup chocolate chunks
  • 1 cup milk chocolate toffee bits

Instructions

Mix together the brownie mix, eggs, oil, and flour until a thick dough forms. Fold in the toffee bits and chocolate chunks.

Scoop two tablespoons of dough at a time into mounds on an ungreased cookie sheet, keep dough about 2 inches apart.

Remove from oven and give cookie sheet a light tap on the top of the oven or counter top to release some air from the cookies (which creates those nice crackly tops).

Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely.


Double Chocolate Toffee Caramel Fudge

This post may contain affiliate links. Read my disclosure policy.

Double Chocolate Toffee Caramel Fudge is an easy microwave fudge recipe with layers of white and dark chocolate, gooey caramel, and bits of toffee. This simple candy recipe is the perfect no-bake treat for the holidays or any day you want a chocolaty treat that makes a yummy gluten-free dessert.

For the first time ever I managed to surprise my kids with a vacation. I’ve heard of parents not telling their kids they were heading to Disney World or on a cruise until they were in the airport. Yeah, that’s not going to work so well with my kids who are basically inflexible control freaks. Not giving them time to mentally prepare for being out of our normal routine for a week is a setup for disaster.

But I have always wanted to plan something special without telling them, and I finally pulled it off, and the excitement of surprising them with something super fun was all that I imagined it would be.

However, I started small. Instead of springing a weeklong vacation on them, we spent two nights at the National Harbor, about 45 minutes away, to enjoy all of the Christmas festivities and a little downtime. We enjoyed some yummy meals and special treats like pralines and ice cream. We had breakfast with Rudolph and Clarice. After a little four-year-old meltdown, we saw Santa. We went to ICE, a walkthrough exhibit of ice sculptures all based on scenes from Rudolph the Red-Nosed Reindeer, culminated by the kids taking multiple trips down the ice slide. We decorated gingerbread people. We swam in the indoor pool. We ice skated.

Well, that’s where the “surprise” turned on me. There was another four-year-old meltdown because he was afraid of trying to skate, so I thought I’d try to make him smile by doing a spin on the ice. We’re not talking a Kristi Yamaguchi triple axel. I just wanted to spin around one time, which I’ve done hundreds of times before, and as soon as I started to turn, I went down. And what do you do when you are falling on the ice, even though you know you shouldn’t? Yep, I put my hand down to catch my fall. I decided to grin and bear it through the day on Saturday, only to have the hubby drop me off for an x-ray on the way home on Sunday.

It could have been worse, but I sprained my wrist. However, the good surprise of getting my family into the holiday spirit definitely outweighed the bad surprise of a li’l skating injury!

So I wonder if I can pull off a bigger surprise next time!

You won’t be surprised with how amazing this Double Chocolate Toffee Caramel Fudge is!

How to Make Microwave Fudge with Caramel and Toffee

  • Melt white and semisweet chocolate chips, each with half a can of sweetened condensed milk, in the microwave
  • Spread the white chocolate mixture into a pan.
  • Swirl with ooey gooey caramel and sprinkle with buttery bits of toffee.
  • Spread the semisweet chocolate layer on top and add more caramel and toffee bits.
  • The hardest part will be waiting for it to set up in the fridge.

I’ve always focused on Christmas cookies, but Christmas candy is just as fun and yummy to make, and, like Cranberry Bliss White Chocolate Bark, maybe even easier. No softening butter, no breaking out the mixer, no heating the oven, and yet you still get a sweet treat that you can pack as gifts or leave for Santa. That is, if you don’t eat it all yourself first!

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What else can you make with toffee bits?

Want more fudge?



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