Nestle Toll House No-Bake Peanut Butter Bars

2 cups peanut butter, divided

3/4 cup (1 1/2 sticks) butter softened

2 cups powdered sugar, divided

3 cups graham cracker crumbs

2 cups (12-oz. pkg.) semi-sweet mini chocolate mini morsals, divided

Directions:

1. Grease 13 x 9-inch baking pan.

2. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

3. Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

Oreo Balls

• 1 package Oreo cookies, crushed
• 8 ounces cream cheese, softened
• 1 package white almond bark, or white chocolate chips


1. Separate the inside of the Oreo from the cookie.
2. Using a blender or hand held mixer, mix the Oreo inside and cream cheese together.
3. Smash the Oreo Cookies into crumbs.
4. Then mix into the cream cheese mixture.
5. Roll into walnut size balls.
6. Chill for an hour.
7. Melt white almond bark and then drizzle over the Oreo Balls.
8. Allow to harden on wax paper.

Chocolate Chippers

• 1 cup shortening
• 1 cup sugar
• ½ cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/3 cups flour
• 1 tsp salt
• 1 tsp soda
• 2 cups chocolate chips


1. Bake 350°F for 15-20 min in Bread Pans or individual pans.
2. Top with Vanilla Ice Cream right out of the oven and serve while still hot.

Caramel Apple Salad

• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (4-ounce) package instant butterscotch pudding mix
• 1 (8-ounce) can crushed pineapple with juice
• 3 cups diced apples
• 1 cup dry roasted peanuts
• 1 cup miniature marshmallows

Directions

1. Mix cool whip, butterscotch pudding and crushed pineapple with juice.
2. Add apples, roasted nuts and marshmallows.
3. Keep in refrigerator until ready to serve. Serves 6.

Golden Graham S'mores

• ¾ cup light corn syrup
• 3 Tbsp butter
• 1 package (11.5 oz) milk chocolate morsels
• 3 cups miniature marshmallows
• 1 tsp vanilla
• 1 package (12 oz) Golden Graham cereal (9 cups)

Directions

1. Grease rectangular pan, 13x9x2 inches.
2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.
3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time.
4. Press in pan with buttered back of spoon.
5. Let stand 1 hour.
6. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.

No-Bake Candy Bars

• 1 cup peanut butter
• 1 up white corn syrup
• 1/2 up brown sugar, packed
• 1/2 cup sugar
• 6 cups cornflakes, crushed
• 1 cup chocolate chips
• 3/4 cup peanuts


1. Butter a 9" X 13" baking pan.
2. Heat sugars, syrup, and peanut butter in a heavy saucepan.
3. Mix until smooth.
4. Combine cornflakes, chocolate chips, and peanuts.
5. Pour peanut butter mixture over the cornflake mixture and mix well.
6. Press into the bottom of the prepared pan.
7. Allow to cool before cutting into bars.

Oreo Cookies

Dough:
• 1 devils food cake mix
• ¾ c shortening
• 2 eggs
Frosting:
• 1 lb powder sugar
• 8 oz pkg cream cheese
• ½ c butter
• ½ tsp vanilla

Cookies:
1. Mix cake mix, shortening, and eggs together.
2. Using a large melon baller, scoop balls out and place on cookie sheet.
3. Bake at 350°F for 8-10 min.
4. Cool on cooling racks. Place frosting between 2 cookies.

Frosting:
1. Mix butter and cream cheese together, add powder sugar, and vanilla.
2. Beat until smooth.