Peanut Butter S’mores Dip <br />Serves 4-6 <br /> <br />INGREDIENTS <br />1 pound mini peanut butter cups <br />1 pound large marshmallows <br />15-20 graham crackers <br /> <br />PREPARATION <br />1. Preheat oven to 350°F/175°C. <br />2. Place the peanut butter cups in an even layer on the bottom of a large skillet or nonstick pan. <br />3. Place the marshmallows in a single layer on top. <br />4. Bake for 20 minutes until marshmallows are golden brown. <br />5. Serve with graham crackers for dipping! <br /> <br /> <br />Cookies & Cream Truffles <br />Serves 6-8 <br /> <br />INGREDIENTS <br />36 chocolate sandwich cookies <br />8 ounces cream cheese, softened <br />12 ounces white chocolate, melted <br /> <br />PREPARATION <br />1. In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles. <br />2. In a large bowl, combine cookie crumbs and cream cheese, stirring until evenly mixed. <br />3. Chill the mixture for about an hour or until the mixture can be rolled into a ball and hold its shape. <br />4. Roll ping pong–sized balls with the mixture. <br />5. Dip the truffles in the melted white chocolate and place on a baking tray lined with parchment paper. <br />6. Sprinkle some of the cookie crumbs on top of the chocolate-coated truffle before the chocolate hardens. <br />7. Repeat with the rest of the truffles, reheating the chocolate if necessary. <br />8. Serve! <br /> <br /> <br /> <br /> <br />Palmier Cookies <br />Serves 4-6 <br /> <br />INGREDIENTS <br />1 sheet puff pastry, thawed <br />1 cup cane sugar <br />½ stick melted butter <br /> <br />PREPARATION <br />1. Preheat oven to 425°F/220°C. <br />2. Brush the melted butter evenly over the puff pastry. <br />3. Sprinkle half the sugar on the pastry, then spread it around evenly. <br />4. Using a rolling pin, roll the pastry into a rectangle, pressing the sugar into the pastry. <br />5. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar. <br />6. Starting from the shorter edges, roll them tightly towards the middle. <br />7. Wrap in cling film and chill for about 30 minutes. <br />8. Remove the cling film and push one of the rolls directly on top of the other. <br />9. Trim off the uneven ends of the pastry, then slice 1-centimeter cookie rounds. They should look like smushed hearts. <br />10. Place the slices on a baking tray lined with parchment paper about 2 inches apart to allow for expansion. <br />11. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown. <br />12. Cool, then serve! <br /> <br /> <br /> <br />Triple Decker Brownies <br />Serves 4-6 <br /> <br />INGREDIENTS <br />1 16-ounce tube cookie dough <br />16 chocolate sandwich cookies <br />½ box brownie mix, prepared according to package instructions <br /> <br />PREPARATION <br />13. Preheat oven to 350°F/175°C. <br />14. Press the cookie dough in an even layer on the bottom of a 9x9 square baking pan. <br />15. Place the 16 cookies evenly on top of the cookie dough. <br />16. Pour the brownie batter on top, spreading it evenly over the cookies. <br />17. Bake for 45-50 minutes, until a toothpick inserted inside comes out clean. <br />18. Cool, slice, then serve!
