Kit Kat Bites

3/4 cup butter
3/4 cup heavy cream
1-1/2 cups sugar
25 regular sized marshmallows
12 oz. milk chocolate chips
1 oz. unsweetened baking chocolate
5 cups rice krispies cereal
11 oz. butterscotch chips
1 cup peanut butter chips

1.  Line a 9x13 inch baking dish with parchment paper and set aside.

2.  In a large mixing bowl, place marshmallow, milk chocolate chips, and baking chocolate.  Set aside

3.  In a large pot, bring to a boil the sugar, cream, and butter over medium high heat.  Once boiling, continue to let it boil for 4 minutes, stirring constantly.  Remove from heat and pour hot mixture over the marshmallows and chocolate that you set aside.  Use an electric mixture, and beat until the chocolate and marshmallows have melted and are smooth.  Set aside.

4.  In a large bowl place rice krispies and set aside.  In a microwave safe dish, melt the butterscotch and peanut butter chips.  Start with one minute, then stir.  Stir and heat at 30 second intervals until fully melted.  Pour over the rice cereal and add 1/3 of the chocolate mixture that you set aside earlier.  Stir to combine and mix completely.

5.  In the 9x13 inch dish you prepared, pour 1/3 of the chocolate mixture and spread with a knife until bottom of dish is covered.  Top with the cereal mixture.  Press down firmly.  Pour the remaining 1/3 of the chocolate mixture over the cereal.  Spread with a knife.  Allow to set up in refrigerator, about 1-2 hours.  Remove and cut in bite sized pieces.  Store in airtight container; no need to refrigerate.

From Shugary Sweets

Snickers Brownie Bites

1 box brownie mix, (9x13 inch) plus ingredients to make (or homemade, I made these)

1 cup smooth peanut butter

1 (7 oz) jar marshmallow creme

1-1/4 cup dry roasted peanuts

1 bag caramel bits or caramels, unwrapped (11-14oz.)

1 TBS heavy cream (I used milk)

1/2 pkg. chocolate almond bark

1.  Preheat oven to 350℉.  Line a 9x13 inch pan with tin foil long enough to have handles to pull out later and spray lightly with nonstick cooking spray.  

2.  Make brownies according to package directions.  Bake and let cool completely.

3.  When brownies have cooled, mix together the peanut butter and marshmallow creme with a spatula or hand mixer.  When well combined, spread on top of cooled brownies.

4.  Place caramels in a microwave safe bowl and pour cream on top.  Microwave for 1 minute and stir.  Microwave for 30 more seconds or until stirred and smooth.  Spread on top of the peanut butter and marshmallow creme layer, evenly.  Immediately sprinkle on peanuts and gently press them into the carmel.  Place in refrigerator for about 30 minutes to set.

5.  When the brownies are set, remove from pan with tin foil and cut into 1"-2" squares.  Melt almond bark according to package directions.  Dip the brownie tops into chocolate and allow excess to drip off.  Place on foil lined pan to set.

From Six Sisters Stuff 

Biscoff Cookies

1/2 cup Biscoff, cookie butter, or speculoos
1/2 cup butter
1- 1/4 cups flour (I needed 1/2 cup more)
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 cup extra cookie butter for drizzling at the end, Optional

1.  Preheat the oven to 375℉. 

2.  In a mixing bowl, beat butter and Biscoff with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Add in remaining flour and beat until well combined.

3.  Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. 

4.  Bake at 375℉ for 8-9 minutes or until bottoms are lightly browned. 

5.  Cool cookies on a wire rack.  Cool cookies for at least 20 minutes, then melt about 1/4 cup Biscoff in microwave and drizzle over cookies with a spoon or in a bag with tip cut off if desired.

Makes about 2 dozen cookies.

From The Coterie Blog

Whatchamacallit Rice Krispie Treats

7 cups Rice Krispie Cereal
8 cups mini-marshmallows
4 TBS butter
1/3 cup peanut butter
1 (11 oz) bag carmel bits
2 TBS cream or milk
1-1/4 cups semi-sweet chocolate chips

1.  Lightly grease a 9x13 inch baking dish.  In a large bowl place marshmallows and butter.  Melt in microwave until it can be stirred smooth.  (In my microwave I heat for a minute, stir, then heat for 30 more seconds and stir).  When smooth quickly add peanut butter and stir until well combined.  Add Cereal and stir to evenly coat all cereal.  Press cereal mixture evenly into prepared pan.  Set aside to cool.

2.  In microwave safe dish or in saucepan melt the carmel bits and cream together.  Melt until you can stir smooth with no lumps remaining.  Pour on cereal treats and spread evenly.

3.  Melt chocolate chips and pour on carmel layer.  Let bars set up for at least a half hour.  Cut into squares and enjoy.

From Glorious Treats

Chicken Enchiladas

2 cans (10-3/4 oz each) cream of chicken soup
1 pint sour cream or 8 oz non-fat plain yogurt
2 cups cooked chicken, shredded
2 (4 oz each) can mushrooms
1 (4 oz) can green chiles, drained (optional)
1 cup chopped onion
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
10 flour tortillas
1-1/2 cups grated cheddar cheese.

1.  Saute onion.  Mix together the cream of chicken soup and sour cream.  Set aside.

2.  Mix together the chicken, mushroom, green chiles, sauteed onion, chili powder, garlic powder, black pepper, and 1/2 cup of the sour cream sauce.

3.  Evenly distribute the chicken filling in the tortillas and roll up.  Place seam side down in a greased 9x13 inch dish.  Pour remainder of sauce over tortillas and sprinkle with cheese.  Bake at 350℉ for 30-40 minutes or until hot and bubbly.

From Krista S.