Finally, I have a recipe to share with y’all after what feels like too freaking long !
16 Oreo cookies, broken into chunks*, divided (I used original Oreos)
1 can (14 oz.) sweetened condensed milk
2 Tbsp. butter (I used unsalted butter)
2 2/3 cups white baking chips**
1 tsp. vanilla extract
Crushed peppermint candies, optional (I didn’t use them)
Take an 8-in. square dish out and line the inside of it with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Take half of the broken Oreos and spread them out across the bottom of the dish.
Take a heavy saucepan and add the milk, butter and baking chips to it. Set the saucepan over low heat and stir constantly until the chips have melted and everything’s combined (not gonna lie, I don’t workout much so my arms got a little bit of a workout stirring this). Take the saucepan off the heat and add the vanilla extract in, stirring to combine.
Pour the chocolate mixture over the cookies in the dish, spreading it out evenly (the chocolate will start to cool down and harden a little so move quickly). Sprinkle what’s left of the cookies over the top as well as the crushed peppermint candies (if you’re using them that is), cover with more foil and place the dish in the refrigerator for a minimum of 1 hour before taking it out and cutting it into individual pieces.
Makes 3 dozen pieces.
*I broke the cookies up just using my hands but you could place them in a resealable bag and break them up in there if you don’t want to get your hands dirty.
**I used an entire (11 oz.) package of Ghirardelli Classic White Baking Chips and had to use Toll House Premier White morsels to finish getting the 2 2/3 cups called for.
Have you ever tried a Hershey’s Cookies ‘N’ Creme bar? This fudge taste just like it but with a fudge consistency ! You can eat this after the initial hour and it’s slightly firm but will almost melt in your mouth when you bite into it. Letting it sit overnight in the fridge will help firm it up a little bit more and get that fudge consistency that mommy says she’s more used to. The cookies will lose their crunch but they don’t get soggy either. To be honest, it tastes delicious enough that I want to bring some of it to to people I like but it also tastes so good that I sort of don’t want to !
This recipe came from Taste of Home.
I wasn’t paid in any form to promote/mention Oreo, Ghirardelli, Toll House, Hershey’s or Taste of Home.
1 cup semisweet chocolate chips (we used Nestle semisweet chocolate mini morsels)
1/4 cup unsweetened cocoa powder
2 Tbsp. sugar
2 oz. cream cheese
2 tsp. vanilla extract
4 tsp. red liquid food coloring (we used 6 tsp.*)
Whipped cream and additional cocoa powder, optional (we used Whipped-Cream Cutouts, recipe below)
Take a large pot out and add the first 5 ingredients to it, stirring to combine. Set the pot over medium heat, stirring constantly until boiling occurs. Turn the heat down to low and let it cook for 5 minutes or until it’s thickened slightly, stirring occasionally during that time. Add the cream cheese into the pot, stirring until it’s completely melted and smooth**. Take the pot off the heat and mix in the extract and food coloring. Pour the hot cocoa into 4 mugs, topping with the whipped cream and cocoa powder (if you’re using them).
*When we mixed in the 4 teaspoons of food coloring, our cocoa did not look like the shade of red that you expect with red velvet. We tried adding an extra 2 teaspoons of food coloring and it didn’t make much difference so we just stopped adding in more. The only reason we could think of as to why it didn’t turn out a brighter shade of red is because we used mini morsels rather than regular-sized chocolate chips.
**Most of the cream cheese did melt but we had some tiny little bits that just weren’t melting even after 15 minutes of stirring. We decided to just move on after those 15 minutes of stirring.
Spread a 1-inch* layer of whipped cream out onto a parchment-lined baking sheet, placing it in the freezer for at least an hour to get the whipped cream frozen (we left ours in for an hour and a half). Take a metal cookie cutter (we used a heart-shaped cookie cutter) and cut out as many of your chosen cookie cutter as you can. Place it on top of the hot cocoa and enjoy !
*It took an entire 6.5 oz. can of Reddi Wip to get an 1-inch layer big enough to get 4 hearts (from a 2 1/4-inch wide cookie cutter) from it.
This hot cocoa tastes good but isn’t nearly as sweet as the pre-packaged cocoa mix. It’s nice being able to have the whipped cream hearts with the cocoa and it not being super sweet ! This is a cute drink to have on Valentine’s Day !
The Red Velvet Hot Cocoa recipe came from Woman’s World and the Whipped Cream Cutouts recipe came from Rachael Ray.
We weren’t paid in any form to promote Nestle, Cool Whip, Reddi Wip, Woman’s World, or Rachael Ray.
1 pkg. (18-¼ oz.) chocolate cake mix (we used a 15.25 oz. pkg. of Pillsbury Moist Supreme Devil’s Food cake mix)
Take a large mixing bowl out and beat the cream cheese and butter together in it until it is light and fluffy. Mix in the egg and vanilla just until combined. Add the cake mix into the bowl and mix well to combine (the dough should have a sticky consistency after you’re done mixing). Put a lid on the bowl and place it in the fridge for 2 hours.
Preheat your oven to 350 degrees. Take rounded tablespoons worth of the dough and roll them into balls, placing them on ungreased* baking sheets afterwards, making sure each ball is spaced 2-inches apart. Place each sheet in the oven for 9-11 minutes or until the tops of the cookies have cracked (we baked our cookies for 9 minutes). Pull the sheet out and let the cookies cool for 2 minutes before taking them off the sheet and letting them finish cooling on wire racks.
*We lined our baking sheets with aluminum foil before placing the balls of dough on them.
Yields 4-½ dozen (we only got 38 cookies out of this)
These were some tasty little cookies. We don’t understand why they described this as being gooey since there was no gooeyness but the cookies were pillowy soft and the chocolate really comes through. If you love chocolate and you love cookies, then you’re sure to love these cookies !
We got this recipe from Taste of Home.
We weren’t paid in any form to promote Pillsbury or Taste of Home.
2 oz. dark or bittersweet baking chocolate, chopped (we used bittersweet chocolate)
Coarsely ground sea salt (optional)
Preheat your oven to 350 degrees. Take a 9-inch square pan (we only had an 8-inch square pan) and grease the inside of the pan with your choice of either shortening or cooking spray (we used cooking spray).
Take a large mixing bowl out and mix the brownie mixture, water, oil, eggs and cayenne pepper together using a spoon just enough to blend everything together. Fold in your chopped chocolate afterwards. Pour the batter into the greased pan, making sure that everything’s spread out evenly afterwards.
Stick the pan in the oven to cook for 35 to 40 minutes (we put ours in for 37 minutes) or until a toothpick that you stick into the brownie 1 inch from the side of the pan comes out looking mostly clean. Take the pan out of the oven and let it cool down for at least 10 minutes before cutting the brownies into 5 rows by 4 rows*. You can enjoy this warm or when it’s cool.
*Because we used a smaller pan we could only get 4 rows by 4 rows.
We didn’t taste any heat when we initially took a bite but by the end of one whole piece, you could feel the heat ! The sea salt wasn’t something the original recipe suggested but when we tried sprinkling a little over our individual pieces, we enjoyed the brownies that much more !
We found this recipe in a Betty Crocker cookbook.
We weren’t paid in any form to promote Betty Crocker.
1 package fudge brownie mix (13-inch x 9-inch pan size)
12 peanut butter cups, chopped
½ cup salted peanuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 ¼ cups creamy peanut butter
1 Tablespoon butter
1/8 teaspoon salt
1 1/2 cups crisp rice cereal
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Take a 13-inch x 9-inch baking pan out and grease the inside of it for now. Prepare the brownie batter according to the directions on the package. Pour the batter out into the baking pan, spreading it out evenly. Stick the pan in the oven for 20-25 minutes or until a toothpick that’s inserted near the center comes out with moist crumbs.
Sprinkle the chopped peanut butter cups and peanuts over the brownie and stick the pan back in the oven for 4-6 minutes longer or until the chocolate has melted. Cool the baking pan on a wire rack.
While the baking pan is cooling, take a large saucepan out. Add the chocolate chips, peanut butter, salt, and butter to it, setting the heat to low. Stir the mixture together until the chocolate chips have melted and the entire mixture looks smooth. Take the saucepan off the heat and mix in the cereal and vanilla. Take the saucepan mixture and carefully spread it evenly over the brownies. Once the mixture has cooled enough (bottom of the pan doesn’t feel hot), cover the baking pan and stick it in the fridge for a minimum of 2 hours before cutting them up into individual pieces.
Yield: 3 dozen
This is a perfect sweet snack, it’s salty and sweet, chewy and crunchy. You just have so many wonderfully contrasting things working together !