Chocolate Chocolate Chip Zucchini Cake

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 cup cocoa (I used Hersheys)
• 1 teaspoon Baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 cup vegetable oil (or 1/2 cup oil and 1/2 cup applesauce or 1 cup applesauce)
• 2 cups packed grated zucchini, I left the skin on
• 1 1/2 cups chocolate chips

Instructions

1. Combine flour, cocoa, baking soda, baking powder and salt in a large mixing bowl, just till blended. Set aside.
2. In a medium mixing bowl beat eggs and sugar until fluffy. Add in oil and vanilla, beat again till well combined and oil doesn't separate after sitting for a few minutes.
3. Blend egg mixture to flour mixture. Beat till blended but don't over beat. It'll be the consistency of thick brownie batter.
4. Fold in zucchini and chocolate chips.
5. Pour batter into 2 greased or sprayed loaf pans.
6. Bake in a preheated 350 degrees over for 50-60 minutes. Test for doneness using a toothpick.
7. Let cool for 20 minutes in pan before removing to rack to cool completely.
8. Sprinkle with powdered sugar, slice and serve.

Cook's Country Texas Sheet Cake

Cake

2 cups all-purpose flour

2 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs plus 2 yolks

2 teaspoons vanilla extract

1/4 cup sour cream

8 ounces semisweet chocolate, chopped

4 tablespoons unsalted butter

3/4 cup vegetable oil

3/4 cup water

1/2 cup Dutch-processed cocoa powder

Chocolate icing

8 tablespoons unsalted butter

1/2 cup heavy cream

1/2 cup Dutch-processed cocoa powder

1 tablespoon light corn syrup

3 cups confectioners' sugar

1 tablespoon vanilla extract

1 cup toasted pecans, chopped

Preheat oven to 350ºF. Grease an 18x13-inch rimmed baking sheet. Set aside.

Combine flour, sugar, baking soda, and salt in a large owl. In another bowl, whisk eggs, yolks, vanilla, and sour cream until smooth.

Heat chocolate, butter, oil, water, and cocoa powder in medium saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk the chocolate mixture into the flour mixture until incorporated. Whisk egg mixture into the batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Set on wire rack.

About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with nuts. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature b

Oatmeal Peanut Butter Snack Bars

Yield: 9 bars
.
1 cup white whole wheat flour
1 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark brown sugar
3/4 cups crunchy peanut butter
1 tablespoon vanilla extract
1/2 cup low-fat milk
1/2 cup chocolate chips

1. Preheat oven to 350º F
2. 2. In the bowl of an electric mixer, add peanut butter and sugar and mix on high speed until fluffy, about 2-3 minutes. Add in vanilla extract and mix until combined.
3. Add in flour, oats, salt and baking soda, mixing on medium speed. The dough will look crumbly and you want the peanut butter mix to be broken up into clumps. Add milk with the mixer on low speed, and mix until a dough forms. Fold in chocolate chips.
4. Make sure dough is completely combined, and roll it into a ball with your hands. Place it in the middle of an 8×8 baking dish, pressing it to fit. Bake for 18 minutes, or until set and golden on top. Let cool completely, then cut into 9 squares.

Bake for 18 minutes. It’s really crucial that you don’t overbake these—they can dry out easily. Since there aren’t any eggs in this, it’s better to underbake a little than overbake to the point of dryness. You want them moist and chewy.

S'mores Fudge

Yield: 16 pieces of fudge

Ingredients:

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
6 graham crackers, chopped (plus a few crushed for top)
1 cup mini marshmallows

Directions:

Line an 8x8 inch pan with parchment paper. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Remove from heat, stir in vanilla. Gently fold in graham crackers and pour into prepared pan.
Top with mini marshmallows and some crushed graham cracker. Chill in refrigerator for 2 hours, or until firm.

salted chocolate chip cookies

makes about 10 huge cookies

150g (5oz) unsalted butter, softened
250g (9oz) light brown sugar
1 egg
225g (8oz) plain (all-purpose flour)
225-285g (8-10oz) dark chocolate

1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.

2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.

3. Fold butter mixture into the flour until only just combined.

4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.

5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.

6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.

7. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.
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Peanut Butter Chocolate Chip Bars

2 eggs
1 cup sugar
½ cup brown sugar
½ cup creamy peanut butter (cheap stuff, like JIF)
1 tsp vanilla extract
2 tbsp butter (room temperature)
1 ¼ cups flour
1 tsp baking powder
½ tsp salt
½ cup chocolate chips

Heat oven to 350 F. Grease an 8x8 or 9x9 pan with cooking spray and sprinkle with flour, be sure all the surface is floured and tap out excess.

In a large mixing bowl crack eggs and beat a little with a whisk. Add sugars and whisk well. Add peanut butter and mix until combined. Add vanilla and butter. Be sure everything is well combined.

Sift in flour, baking powder and salt. Switch to a wooden spoon and mix well. Pour into prepared pan. You’ll probably need to use a spatula to spread the batter evenly, since it flows more like cookie dough than batter. Smooth top and sprinkle with chocolate chips. Use spatula and press down chips into the dough.

Bake for 35 minutes (8x8) or 25 minutes (9x9) or until a toothpick poked into the cake comes out with only crumbs, no wet batter. Remove from the oven and allow to cool on a wire rack for a full hour. Remove from the pan and cut into bars! 12 or 16 bars if you feel like being proper.

Banana Split Brownies

from Fine Cooking, February/March 2011

Brownies
1 cup (2 sticks) unsalted butter
1 3/4 cups sugar
1/2 teaspoon salt
3 large eggs
1/2 cup mashed overripe banana (about 1 medium banana)
1/2 teaspoon vanilla extract
2/3 cup (3 oz) all-purpose flour
3/4 cup (2 1/2 oz) unsweetened cocoa powder

Topping
3/4 cup plus 2 tablespoons heavy cream
1/2 cup chopped ripe banana (about 1 medium)
7 oz semisweet or bittersweet chocolate (55-62% cacao), finely chopped
2 cups mini marshmallows
1/4 cup sliced almonds

To make the brownies: Preheat oven to 350 F. Line a 9-inch square metal baking pan with foil, leaving an overhang on opposite sides so you can lift the brownies out. Spray the foil with cooking spray with flour (or butter and flour the foil).

In a large saucepan, melt the butter over medium heat until it smells nutty and is golden in color, about 4-5 minutes. Turn off the heat and let the butter cool for 5 minutes. Add the sugar and salt to the pan and whisk to combine. Whisk in the eggs, banana and vanilla. Finally, add the flour and cocoa powder and whisk until all ingredients are combined.

Pour the batter into the prepared pan and spread evenly. Bake for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack to cool.

To make the topping: while the brownies are cooling, bring the heavy cream to a boil in a small saucepan. Remove the pan from the heat and add the chopped banana. Cover the pan and let steep for 1 hour.

Place the chocolate in a heatproof bowl. Return the cream (with the banana still in the pan) to a boil, stirring occasionally. Pour the cream through a strainer into the bowl with the chocolate. Discard the banana in the strainer. Let the chocolate/cream mixture stand for 1 minute then stir until smooth. Pour the ganache over the brownies and spread evenly.

Preheat your oven's broiler and set a rack about 6 inches from the heating element. Distribute the marshmallows and almonds over the top of the ganache. Put the pan under the broiler - watch it very carefully and turn the pan frequently - until the marshmallows are browned. (I tried to do this with my torch and thought it was much more difficult - marshmallows kept catching on fire!)

Remove the pan to a wire rack and let cool until the ganache is set, at least 1 1/2 hours. Lift the brownies from the pan using the foil handles. Cut the brownies using a wet knife, which will keep the marshmallows from sticking.

Moist Individual Spiced Chocolate Cakes

Adapted from Taza Chocolate

Serves 2

2 oz Bittersweet chocolate
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons Cabernet Sauvignon (or other red wine)
1/2 teaspoon vanilla extract
1/2 cup confectioners sugar
1 egg
1 egg yolk
3 tablespoons flour
1/8 teaspoon cinnamon
1/4 teaspoon ground ginger
confectioners sugar, for serving

Preheat your oven to 425F. Butter 2 (6 ounce) ramekins and place them on a baking sheet.

Heat the chocolate and the butter in a double boiler (place the chocolate in a non reactive bowl or pot over a pot with an inch or so of boiling water) until melted. Remove the mixture from the heat and whisk until the chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in the egg and the yolk. Add the flour, cinnamon, and ginger and whisk until smooth. Spoon the batter evenly into the prepared dishes.

Bake the cakes for 12-15 minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute and loosen the edges with a knife. Invert them onto serving plates and sprinkle with confectioners sugar if desired.

Chocolate Pudding Pie

Adapted from Williams-Sonoma’s “Pie & Tart”

Makes one 9-inch pie (8 servings)

1 Chocolate Cookie Crust (see below)

Filling:

2 1/2 cups whole milk
5 ounces (155 g) chopped semisweet chocolate (or chocolate chips)
4 large egg yolks
3/4 cup (185 g) sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Topping:

1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
Garnish: chocolate curls

1. For the Filling: In a heavy saucepan over medium-high heat, warm the milk and chocolate. Whisk them occasionally until the chocolate is melted.

2. In a large bowl, combine the egg yolks and sugar, whisking them until pale yellow. Add cornstarch, salt and vanilla.

3. Slowly pour the warm chocolate mixture into the egg mixture, whisking them well.

4. Return the mixture to the saucepan, and cook over medium heat until it thickens and begins to bubble slowly, about 7 minutes. Remove the saucepan from the heat, and stir the mixture until it’s smooth, about 1 minute.

5. Pour the chocolate filling into the cookie crust, and smooth it with a spatula. Cover it with plastic wrap, pressing it directly onto the surface, and refrigerate it for 2 hours.

6. For the Chocolate Curls: Microwave a medium-size chunk of chocolate on low for about 5 seconds. Using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. (If it’s too cold, the peeler will make ragged shavings instead of curls, so repeat warming the chocolate as necessary.) Refrigerate the curls until ready to use.

7. For the Topping: Using an electric mixer fitted with a whisk (whip) attachment, beat the cream, sugar and vanilla on medium-high until stiff peaks form.

8. Spoon the whipped cream onto the pie, and use a spatula to spread it evenly, being careful not to disturb the chocolate pudding underneath.

9. Decorate with chocolate curls.

10. Refrigerate the pie until ready to serve, but let it sit at room temperature for 20 minutes before serving.

Chocolate Cookie Crust
1 1/4 cups (4 ounces) cookie crumbs from chocolate wafers (pulverized in the food processor)
5 tablespoons unsalted butter, melted
3 tablespoons sugar

1. Preheat the oven to 350 degrees F.

2. In a bowl, combine the cookie crumbs, butter and sugar.

3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan.

4. Bake for 5 minutes.

Fallen Chocolate Soufflé Cake

Recipe adapted from Bittersweet by Alice Medrich

Ingredients

¼ Cup (1 oz) Blanched Almond
3 Tbsp All-Purpose Flour
3 oz Bittersweet or Semisweet Chocolate, finely chopped
½ Cup Unsweetened Cocoa Powder (Natural or Dutch-Process)
1 Cup Sugar
½ Cup Boiling Water
2 Large Eggs, separated, at room temperature
1 Tbsp Brandy
2 Large Egg Whites, at room temperature
Scant ¼ tsp Cream of Tartar
2 to 3 tsp Powdered Sugar
Lightly Sweetened Whipped Cream for topping (optional)

An 8 x 3 Springform Pan or Cheesecake Pan with a removable bottom

Method

Position a rack in the lower third of the oven and preheat the oven to 375˚F. Place a round of parchment paper in the bottom of the cake pan and spray the sides with vegetable oil spray.

In a food processor or blender, grind the almonds with the flour until very fine.

Combine the chocolate, cocoa, and ¾ cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy; set aside.

Combine the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat on high speed until stiff but not dry.

Whisk the flour and almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.

Bake for 30 to 35 minutes, until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The torte will sink like a soufflé.

Taking care not to crack the edges of the torte, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter. Using a fine mesh sieve, sift a little powdered sugar over the top. Serve with a little whipped cream, if you desired.

Mint Chocolate Mousse

Makes 4-6 servings

Ingredients
8 ounces sweet or semisweet baking chocolate, melted with 1/4 cup strong coffee
6 tbsp. unsalted butter, softened
3 egg yolks
1 cup heavy cream
3 egg whites
1/4 cup instant superfine sugar
5-6 mint leaves, chopped finely, optional
Whipped cream, optional

Directions
Beat the butter into the chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface.

In a large bowl, beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff peaks are formed.

Add the chocolate mixture to the egg white bowl, and delicately fold in the cream. Gently mix in mint leaves. Distribute the mousse between 4-6 serving bowls. Cover with plastic wrap and chill several hours.

If desired, top with freshly whipped cream and garnish with mint.

Enjoy!

Perfect Chocolate Mousse

Makes 6-8 servings
Adapted from Mastering the Art of French Cooking by Julia Child via David Lebovitz

Ingredients
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum (I left this out)
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Storage The mousse au chocolat can be refrigerated for up to 4 days.

Chocolate Peanut Butter Revel Bars

14 tablespoons (1 3/4 sticks) butter, softened
2 cups brown sugar, packed
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3 cups quick cooking oats


For Filling:
1 1/2 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup peanuts, chopped
2 teaspoons vanilla

Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and set aside.

In the bowl of an electric mixer, beat butter, brown sugar and baking soda together until creamy. Add in eggs and 2 teaspoons of vanilla until combined.

With the mixer on low, add in the flour and mix until completely incorporated, scarping down sides of bowl as you go. Add in the rolled oats (you may need to use a little elbow grease to mix them in). Set dough aside.

For the filling, combine peanut butter, chocolate and sweetened condensed milk in a microwave safe bowl. Heat mixture in microwave, stirring every 20 seconds, until chocolate is melted. Stir unril smooth, then add peanuts and 2 teaspoons vanilla.

Press about two-thirds of the oat mixture into the baking pan. Spread chocolate filling evenly over the oats mixture. Dot the remaining oat mixture over the top of the chocolate.

Bake 22-25 minutes, until top is lightly browned. The chocolate may still look moist. Allow bars to cool completely on a wire rack.

Everyday Chocolate Cake

Adapted from Magnolia Bakery At Home

My changes were to streamline the recipe (and shirk some recipe-writing conventions) to make this a one bowl cake, because anything called “everyday” really oughta be in one bowl. I added weights (because then your bowl becomes your measuring cups and look how few dishes you have to do!). And I completely messed up on a key ingredient, cocoa.

[Updated 8/5/10] Although I was thrilled with the result when I used Dutch cocoa and 1 teaspoon baking soda (in the original published recipe, 8/4/10), the cake rose and sank slightly in the baking process, a sign that the leavener was off. I retested this the next day with different levels of leavener and two different types of cocoa, in hopes to keep the cake aloft. I’ve updated the recipe below with the suggestion of Dutch cocoa, a reduced amount baking soda and the addition of baking powder. I found that the version with Dutch cocoa was darker with a more appealing chocolate flavor. But fear not: If you only have a natural or non-Dutched cocoa, you can still use it, but you’ll want to use 1/2 teaspoon baking soda and no baking powder. Here’s a photo of both versions side-by-side. Both were gleefully received. Happy baking!

1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 325°F. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries, if you’re feeling fancy.

Nigella’s Double Chocolate Chip Muffins

(adapted from The Food Network, Nigella Lawson – Nigella Feasts)
Makes 12

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons best quality cocoa powder
3/4 cup caster (super fine) sugar
pinch of salt
3/4 cup semisweet chocolate chips
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
extra 1/4 cup semisweet chocolate chips, for sprinkling

Preheat oven to 400° F. Line standard muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the dry ingredients, flour, baking powder, baking soda, cocoa, sugar and salt. Stir in 3/4 cup chocolate chips.
Pour all the liquid ingredients, milk, vegetable oil, and egg, into a 2-cup measuring jug. Using a fork, mix to combine.
Using a spatula, mix the wet and dry ingredients together. Do not over-mix, a lumpy batter makes the best muffins.
Divide batter evenly among muffin cups. Using the remaining 1/4-cup chocolate chips, sprinkle each muffin with a few chips.
Bake for 18 to 20 minutes or until the muffins are dark, risen and springy and a cake tester inserted into centre comes out clean.

Chocolate Nutella Cookies Recipe

INGREDIENTS
1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts

METHOD
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.

Peanut Butter Cup Rice Krispies Treats

Yield: 24 squares (or cut into smaller bars for a yield of 48)

Prep Time: 20 minutes

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

1. Butter a 9×13-inch pan and set aside.

2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.

3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Rocky Ledge Bars

Recipe from Martha Stewart’s Cookies

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup butterscotch chips
18 soft caramel-candy cubes, coarsely chopped

1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.

2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until smooth. Add eggs and vanilla extract, mix until smooth.

3. Slowly add in the flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.

4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.

5. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.

6. Remove parchment, and cut into about triangles or squares.

Serves 16

Crispy, Chewy Chocolate Chip Cookies

From Smitten Kitchen

As always with cookies, you can scoop, flash freeze and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Jacques Torres' Secret Chocolate Chip Cookie Recipe (Full Version)

Makes 26 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour (I used cake flour)
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

Add eggs, one at a time, mixing well after each addition.

Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

Cool slightly on baking sheets before transferring to a wire rack to cool completely.