Yummy Snacks And Dessert Recipes

NO-BAKE PEANUT BUTTER BARS Ingredients: 1 cup salted butter (melted) 2 cups graham cracker crumbs 1/4 cup brown sugar 1 3/4 cup powdered sugar 1 cup peanut butter 1/2 tsp. vanilla 1 (11 ounce) bag milk chocolate chips Instructions: Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. Pour peanut butter mixture into a 9x13 pan. Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. Refrigerate bars for one hour. Cut while bars are still cool

Chocolate-Peanut Butter Candy Bars (NO BAKE) Ingredients: 24 creme-filled chocolate sandwich cookies 4 cups miniature marshmallows 1/4 cup butter or margarine 1 cup semisweet chocolate chips (6 oz) 1 can (14 oz) sweetened condensed milk (not evaporated) 1 bag (10 oz) peanut butter chips (1 2/3 cups) 1/4 cup creamy peanut butter 1 cup coarsely chopped honey-roasted peanuts 4 Nature Valley peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed 1 teaspoon vegetable oil Procedure: Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped. In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish. In medium microwavable bowl, micro

Red Velvet Cookie Sandwiches Cookies: 1 box Red Velvet cake mix 1 egg ¼ cup water ¼ cup vegetable oil powder sugar Cream Filling: 1 8oz block of cream cheese, softened 3 tbs butter, softened 1 tsp vanilla 1.5-2 cups powdered sugar Procedure 1. Heat oven to 350 degrees F. In a stand mixer or using your own elbow grease with a wooden spoon, mix together cake mix, oil, water and egg. Dough will be sticky. Roll dough into 1 inch balls and drop into a small bowl of powdered sugar. 2. Roll dough balls in powdered sugar and place on a parchment-paper lined baking sheet. Bake 8-10 minutes, until cookies begin to spread and show "crinkle" texture. Cool on cookie rack. 3. While cookies are cooling, prepare the frosting. Mix the first three ingredients in a stand or hand mixer and slowly add powdered sugar, until desired consistency is reached. 4. When cookies are completely cool, spoon frosting onto one side and sandwich with another cookie. Let set and then

CARAMEL GOLDEN NO-BAKE COOKIES Ingredients: 2 cups brown sugar 1/2 cup milk 1/4 cup butter 1/2 cup creamy peanut butter 3 1/2 cups quick oats 1 cup coconut (optional) 1 teaspoon vanilla Directions: In saucepan, mix sugar, milk, and butter. Boil for one minute, stirring constantly. Remove from heat and stir in the remaining ingredients. Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm. Credits to the original creator of this recipe!

Homemade Mango Ice Cream INGREDIENTS     2 cups sweet mango puree     1 cup condensed milk     1 cup nestle cream or whipping cream INSTRUCTIONS     1. Take mango puree in a bowl and add in condensed milk to it and mix well.     2. Take whipping cream in a bowl and whip it till it is thick and creamy.     3. Now add in the mango mix and whip again till it is mixed.     4. Now pour this into freezer safe container for 6-8 hours or overnight Scoop and serve. Share and enjoy! Credits to: m.facebook.com/Mirahs-menu-1382823542010160

Fudgy Chocolate Brownies INGREDIENTS :     1/2 cup (115g) salted butter1     8 ounces (228g) coarsely chopped quality semi-sweet chocolate2     3/4 cup (150g) granulated sugar     1/4 cup (50g) packed light brown sugar     3 large eggs     1 teaspoon vanilla extract     1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)     2 Tablespoons (11g) unsweetened cocoa powder     1/4 teaspoon salt     1 cup (180g) semi-sweet chocolate chips     Milk Chocolate Frosting (optional)     1 and 3/4 cups (210g) confectioners’ sugar     1/4 cup (22g) unsweetened cocoa powder     1/2 cup (115g) unsalted butter, softened to room temperature     2 Tablespoons (30ml) heavy cream or half-and-half     1 teaspoon vanilla extract     salt, to taste PROCEDURE :     1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each,