Smores Bars

Makes 2 dozen 12 full sheets graham 24 large marshmallows 4 regular Hershey bars Chocolate for dipping crackers

Chocolate Covered Peanut Butter Pretzel Balls

Makes 2 dozen 1 cup pretzels cup creamy peanut butter 1 Tbsp butter, softened 2 Tbsp brown sugar 1/8 tsp salt 3 Tbsp powdered sugar 1 cup semi- sweet chocolate chips 1. Crush pretzels into small bits. 2. In small bowl combine peanut butter, butter, brown sugar, and salt-blend until smooth. 3. Add pretzels, mix thoroughly. Add powdered sugar and mix thoroughly 4. Form inch balls, chill for 30 minutes. 5. Melt chocolate in microwave, 30 seconds at a time until fluid with no lumps. 6. Using fork, dip balls in chocolate, cover, remove and chill for 30 minutes on waxed paper covered cookie sheet.

1. Break crackers into four pieces, place on cookie sheet. 2. Cover half with one marshmallow, other half with two chocolate pieces. 3. Place in 400 degree oven and watch, pull out when chocolate is soft and marshmallows slightly browned. 4. Place marshmallow crackers on chocolate crackers. 5. Place in freezer for 10 minutes, and then dip in melted chocolate. Decorate.

Cookies and Cream Fudge

Makes 36 pieces 18 ounces white baking chocolate 1 (14-ounce) can of sweetened condensed milk 3 cups Oreo cookies, chopped Line an 8 x 8 inch pan with parchment paper. Put white baking chocolate and sweetened condensed milk in a saucepan over low heat and stir frequently until chocolate is completely melted. Stir in Oreo cookies. Pour mixture into the prepared pan. Refrigerate for 2 hours or until set. Slice and bring to room temperature before serving. o finish. Let chocolate set completely.

Homemade Thin Mints

Makes 3 1/2-4 dozen 2 1/4 cups all-purpose flour 1/4 cup cornstarch 6 tbsp unsweetened cocoa powder 1/2 tsp salt 1 cup white sugar 1/2 cup butter, room temperature 1/3 cup milk 1/2 tsp vanilla extract 3/4 tsp peppermint extract 1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. 2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Gradually, add in the flour mixture until fully incorporated. Shape dough into two logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. Preheat oven to 375F. 3. Slice dough into rounds not more than 1/4 inch thick if they are too thick, they will not be as crisp and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together. 4. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate. 5. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.

White Chocolate Lemon Truffles

Makes 2 dozen truffles 1 cup white chocolate 5 Tbsp. unsalted butter 3 Tbsp. heavy cream pinch salt 1 tsp. lemon extract powdered sugar, for dusting 1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. 2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle. 3. With a melon baller scoop out mixture and form into 1 inch balls. Toss with powdered sugar to coat.

Homemade Oreos
Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 to 1 1/2 cups sugar 1/2 cup plus 2 tablespoons room-temperature, butter 1 large egg For the filling: 1/4 cup room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners sugar 2 teaspoons vanilla extract

Samoa Bars
Makes 30 bar cookies Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt 1. Preheat oven to 350F. Lightly grease a 913-inch baking pan, or line with parchment paper. 2. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. At low speed, gradually beat in flour and salt until mixture is crumbly. Pour dough into prepared pan and press into an even layer. 3. Bake for 20-25 minutes, until set and edges are lightly browned. Cool completely on a wire rack before topping. Topping 3 cups shredded coconut 12-oz chewy caramels 1/4 tsp salt 3 tbsp milk 10 oz. dark or semisweet chocolate 1. Preheat oven to 300. Spread coconut evenly on a parchmentlined baking sheet and toast 20 minutes, stirring every 5 minutes. Cool on baking sheet. 2. Place caramels in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stir occasionally. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Spread evenly. Let topping set until cooled. 3. When cooled, cut into 30 bars. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate.

1. Preheat oven to 375F. 2. Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter, and then the egg. Continue mixing until dough comes together in a mass. 3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool. 4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. 5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.