Smores on a Stick

Photo courtesy of Ready. Set. Plan

I found this on a neat blog called Ready. Set. Plan. In her words it is genius and I agree!

Here is the easy recipe:

1. Line cookie sheet with parchment paper
2. Stick Lollipop sticks through marshmallows
3. Crush 10-15 graham crackers into bowl
4. Melt dipping chocolate however you prefer in separate bowl.
- I use Almond Bark making bars. Melt in a microwave safe bowl for a minute and 15 seconds stirring twice.
5. Then dip marshmallow on stick into chocolate. Don't cover completely, and let drip for a few seconds.
6. Roll in graham cracker crumbs
7. Set to dry on top end on parchment paper
8. Wait for campers to tell you you are in fact a Dessert Genius
and that they would like S'more. :)

Red, White and Blue Cookie Bark

Red, White, and Blue Cookie Bark

Isn't this so festive!! Leigh Anne shared this fun recipe on her blog, Home Based Mom. I love how she used the basic recipe and customized it to different holidays throughout the year!

Peanut Butter Cups

Receipe and Photo courtesy of Still Waters

1 stick of butter

2 ish cups of sugar

1 1/2 ish cups graham cracker crumbs

1 ish cup peanut butter

12 oz your favorite chocolate bar/chips

Melt the butter in a large bowl. And add the sugar, graham cracker crumbs, and peanut butter. Mix well.

In separate bowl melt chocolate and stir until smooth.

Pour melted chocolate into baking cups until the bottom is covered completely. Add peanut butter mixture and top with remaining chocolate.

Chill for at least 2 hours.

Store leftovers in the refrigerator.

Chocolate Cookie Bark

My kids love to help in the kitchen....really they like to do it themselves. Because of this, I like finding easy things for them to do independently. These barks are quick and easy, which makes them great for kid chefs.


The broken cookies are mixed with white or semisweet chocolate for tastes that are either sweet and creamy or dark and rich.



20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)
2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips
1 teaspoon vanilla extract (use with semisweet chips only)


Line a 9-inch-square baking pan with waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job kids will love.

Melt the white chocolate chips -- or the semisweet chips -- in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refrigerate until solid, about 1 hour.

Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into bars.


These are great gifts too. I love the idea of cutting them into 24 triangles for boxing as shown above.



Photo and recipe came from Family Fun

Peanut Butter Candy

1 cup sugar
1 cup light Karo syrup
1 1/2 cup crunchy peanut butter
4 cup Special K cereal

Mix sugar and syrup in boiler and bring to boil. Remove from heat.

Add peanut butter and cereal. Mix well.


Drop by spoonfuls on wax paper.

Chocolate Peanut Toffee Bar

E made this for the recipe contest and won Honorable Mention!



Crust
1 tube prepared Peanut Butter cookie dough


Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts

Topping
1 bag (12 oz) semisweet chocolate chips



Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

Press dough in bottom of pan. Bake 10 minutes or just until dough is set.

Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.

Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.

Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.