Praline Crumb Caramel Cheesecake Bars

Praline crumb, caramel, cheesecake...all put together and cut into bars...ummm I don't think there isn't a whole lot out there that sounds as heavenly! I found this gem on the Betty Crocker website.


Cookie Base and Topping

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup cold butter or margarine

1/2

cup chopped pecans

1/2

cup toffee bits

Filling

2

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

tablespoons Gold Medal® all-purpose flour

1/2

cup caramel topping

1

teaspoon vanilla

1

egg

 

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
4. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Makes 36 bars

 

**Cold butter is needed to create a "just right" streusel and crust texture.

Russian Tea Cakes

Day 9 of the Betty Crocker cookies of Christmas are these delictable looking Russian tea cakes! I can't wait to try these. I think I might try them with the coconut suggested at the end of the recipe!



1 cup butter or margarine, softened

1/2

cup powdered sugar

1

teaspoon vanilla

2 1/4

cups Gold Medal® all-purpose flour

3/4

cup finely chopped nuts

1/4

teaspoon salt

Powdered sugar

1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Makes 4 dozen cookies

                      

Special Touch 

             

These rich little cookies are extra-special when made with macadamia nuts.

 

                    

To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

 

 

Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Chocolate Marshmallow Pillows

Day 8 of the Betty Crocker 24 cookies of Christmas came to my email. It was these dreamy chocolate marshmallow pillows. A chocolate lovers dream!


INGREDIENTS

1

pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

 

1/4

cup vegetable oil

2

tablespoons water

1

egg

2/3

cup chopped pecans

12

large marshmallows, cut in half

Frosting

1

cup semisweet chocolate chips (6 oz)

1/3

cup whipping cream

1

teaspoon butter or margarine

1

teaspoon vanilla

1/2

cup powdered sugar

 

 

DIRECTIONS

 

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Makes 2 dozen cookies

 

 

 

 

Substitution

A pouch of Betty Crocker® chocolate chip cookie mix can be used for the double chocolate chunk cookie mix.

How-To

Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.

Baklava Bars

Day 6 of the Betty Crocker cookie fun was something I'm not sure I would consider a cookie but I am a dessert/sweets person so I won't complain one bit!

 

Ingredients

Cookie Base

1        pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2     cup butter or margarine, softened 

                      

1/2     teaspoon grated lemon peel 

                      

1         egg

Filling

1 1/2   cups chopped walnuts

1/3     cup granulated sugar 

                      

1/4     cup butter or margarine, softened 

                      

1        teaspoon ground cinnamon 

                      

1/8     teaspoon salt 

                      

8        frozen mini phyllo shells (from 2.1-oz package) 

                      

Glaze

1/3    cup honey

2       tablespoons butter or margarine, softened 

                      

1        tablespoon packed brown sugar

 

1/2      teaspoon lemon

 

1/4     teaspoon ground cinnamon                       

 

1         teaspoon vanilla

                       

Garnish

5      tablespoons honey

       

Directions

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
• Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
• Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
• Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
• For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

 

 

Baklava (bahk-lah-VAH) is a sweet dessert made with layers of butter-drenched pastry, spices and nuts. A honey-lemon syrup is poured over the baked warm pastry and left to soak. The dessert is traditionally cut into triangles.

Buckeye Delights

 Peanut butter and Chocolate....best marriage ever in dessert history! Day 5 of the Betty Crocker 24 days of Cookies recipe is this lovely gem! I am going to be trying this one!

 

Ingredients

Cookie Base

1       pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3    cup unsweetened baking cocoa 

                      

1/2    cup butter or margarine, softened

                           

1       egg

Filling

1/2      cup powdered sugar

1/2       cup peanut butter

                       

2          tablespoons butter or margarine, softened

                       

1          teaspoon vanilla 

                      

1/4       teaspoon salt 

                      

Topping

1/2      cup whipping cream

1        cup plus 2 tablespoons semisweet chocolate chips 

                      

1         tablespoon peanut butter

Directions

• Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
• In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
• In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
• Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

 

* Buckeye candies are peanut butter balls dipped in chocolate. The name comes from their resemblance to the nut of the buckeye tree.

Cookie Wreaths - Betty Crocker

Another one of the 12 days of Cookies from Betty Crocker is the Cookie Wreaths. Another fun way to get the kids involved in a project to help decorate, unless that it you just might be a bit of a perfectionist like me and want them to look picturesque ;)

Servings 24

Ingredients

1       pouch Betty Crocker® chocolate chip cookie mix

1/2    cup butter, softened

1        egg

                        

1        tablespoon Gold Medal® all-purpose flour 

                       

1         cup white vanilla baking chips (6 oz)

Assorted paste food colors*, if desired

Assorted candy sprinkles and candies, if desired

Directions

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 3 minutes; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minutes.
• In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Divide among small bowls, and stir in food color(s) as desired. Dip top of each cookie wreath and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minutes. Store tightly covered.

*Liquid food color is not recommended for this recipe

Melted Snowmen Cookies

From Better Home and Gardens. These adorable snowmen can be made on your favourite cookie if you aren't a peanut butter cookie fan.  I love peanut butter so I will be making these just the way it is explained.


Ingredients

• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 egg
• 3 tablespoons milk
• 1/2 teaspoon vanilla
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 pound vanilla-flavored candy coating, coarsely chopped
• 20 bite-size chocolate-covered peanut butter cups, unwrapped
• Brown and orange sprinkles or other candies and/or tinted frosting

Directions

 

 

1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

 

 

From the Test KitchenNote:

• Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container; cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.

To Store:

• Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months