'Smores Bars

Smores... without the campfire and the mess. :o)

3 cups graham cracker crumbs

3/4 cup melted butter

1/3 cup sugar

3 cups mini marshmallows
2 cups semi-sweet chocolate chips

Combine graham crackers, sugar and melted butter. Grease a 13x9 pan and press graham cracker mixture. Top with marshmallows and chocolate chips. Bake at 357 degrees for 10 minutes. Remove from oven and press marshmallows and chocolate down with a spatula. Cool and cut into bars.

Totally Bitchin' Blondies

Did you know that Friday is National Blondie Day? You MUST make a pan of these to celebrate.

-1 1/2 sticks butter

-2 cups brown sugar

-2 eggs, beaten

-2 tbsp vanilla

-2 cups all-purpose flour

-1 tsp baking powder

-1/4 tsp baking soda

-1 tsp salt

-chocolate chips

Preheat oven to 350. Melt butter, mix with brown sugar until sugar begins to dissolve. Add beaten eggs and vanilla; mix until smooth. Mix flour, baking powder, baking soda and salt together with a fork until there are no lumps. (I NEVER sift... too much work. Do you?) Spray a 9x13 baking pan with cooking spray (I use Pam for Baking) . Add batter and smooth evenly into the pan. Top with chocolate chips (as many as you want!) and lightly press into the batter. Bake for about 35 minutes, until toothpick comes out clean.

No Bakes

Gomez asks me to make these for her all the time! They're sooo good and they're the only cookies I make that don't require the oven!

2 1/2 cups sugar
4 tablespoons cocoa
(I use Hershey's)
1/2 cup butter
1/2 cup whole milk
3 cups instant oatmeal
1 tablespoon peanut butter

Over medium heat, bring the first four ingredients to a rolling boil, stirring constantly. Cook one minute. DO NOT overcook after boil starts.

Remove from heat and stir in peanut butter. Add oats. Mix and then drop on wax paper by rounded teaspoon.

Let harden but then place in air-tight container as soon as possible. They should be shiny.

Peanut Butter Coffee Cake

Next to zuchinni bread, this is Chris' favorite dessert. I make it at least twice a month. Funny thing ... this recipe originally came from Missy. She made it and brought it to the station years ago. I asked for the recipe and have made it dozens of times since but she never makes it. In fact, she had forgotten all about it until I showed her the recipe last week!

1/4 cup all-purpose flour

1/4 cup brown sugar

2 tablespoons peanut butter

1 tablespoon softened butter

1/4 cup chocolate chips

1/4 cup peanut butter

2 tablespoons softened butter

1 cup all-purpose flour

1/2 brown sugar

1/2 cup milk

1 egg

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips

Grease an 8x8x2 baking pan and set aside. For streusel topping, in a small bowl combine the 1/4 cup flour, the 1/4 cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon softened butter. Stir together until crumbly (may need to use your hands here). Stir in 1/4 chocolate chips and set aside.

In a large mixing bowl beat the 1/4 peanut butter and the 2 tablespoons softened butter with an electric mixer for 30 seconds or until combined.

Add about half of the one cup flour, the 1/2 cup brown sugar, half of the milk, the egg, baking powder, baking soda and salt. Beat on low speed until thoroughly combined, scraping the side of the bowl constantly. Add the remaining flour and milk. Beat on low speed until combined. Stir in 1/4 of the chocolate chips.

Spread batter evenly in prepared pan. Sprinkle with streusel topping. Bake in a 375 oven for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean. ** I always cover mine with foil after about 10-15 minutes since this tends to brown fast. **

Cool 15 minutes and cut into squares. Serve warm.

* Don't skimp on the chocolate chips (why would you?!). I actually use more than the recipe calls for.

Ritz Cracker Treats

My friend, Kirsty, has been after me to keep All In Flavor updated more regularly. She is a "regular" and even has us on an RSS feed. Thanks, Kirst! Unfortunately, she won't like this recipe at all. Apparently, we Americans are obsessed with peanut butter and the rest of the world doesn't understand it! Haha.

If you do like peanut butter, you will love these. I got the recipe from my sister and my mom and I made them together last year at Christmas. I made them again when I got home and they were a hit with my in-laws. So, they'll be on the list every year now. YUM!

1 package white chocolate chips

Ritz crackers

peanut butter

Melt white chocolate in a double boiler or in a glass bowl over hot water. Make peanut butter sandwiches with the Ritz crackers. Dip sandwiches in melted white chocolate and sprinkle with colored sugar or any kind of sprinkles you like. Place on cookie sheets lined with wax paper and refrigerate until chocolate firms. You can store at room temp or in the fridge.

I think Santa would be happy to see these after a ride down the chimney!

Hot Fudge Pudding Cake

I'm at my parents' place in Florida, leafing through my mom's cookbooks. I came across a recipe that I can't wait to make. I just ate something like this on our cruise for dessert.

1 1/4 cup sugar, divided
1 cup all-purpose flour
1/2 cup cocoa powder, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 tsp vanilla
1/2 cup packed brown sugar
1 1/4 cups hot water
Whipped topping

Heat oven to 350. Stir together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour ungreased 9-inch square baking pan. Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir.

Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from the bottom of the pan over the top. Garnish with whipped topping.

Heather's Holiday Bark

This one is perfect for Christmas and it tastes just like an Andes candy - but with more chocolate!

Heather actually made it several years ago and brought it into the newsroom to share. She ALWAYS brought in treats for us - both homemade and store-bought. But this was homemade and I immediately requested the recipe.

2 cups semisweet chocolate chips
1 cup white chocolate chips
1 teaspoon vegetable oil
1 teaspoon peppermint extract
2 drops green food coloring

Line a cookie sheet with waxed paper; set it aside.

Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about a 1/4-inch thickness with the back of a spoon.

Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls.

Refrigerate until firm, about 30 minutes.

Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refrigerator.

Buckeye Bars

I have no idea where I got this recipe, but I make it a lot - especially on game day. Chris actually prefers these to the traditional Buckeyes.

1 cup peanut butter

1 cup butter

2 cups graham cracker crumbs

2 1/2 cup powdered sugar

12 oz. milk chocolate chips

5-6 tablespoons vegetable oil

Soften peanut butter and butter in the microwave and mix together. Mix in graham cracker crumbs and powdered sugar. Pat mixture on the bottom of 9x13 pan. On low heat or double boiler, melt the chocolate. Stir in the vegetable oil. Pour over crust and refrigerate several hours. Cut into bars.

* I tend to think these are best served chilled - they get a little messy at room temp.

Double Chocolate Cherry Chunk Cookies

When I was growing up, chocolate covered cherries were considered a delicacy. We always got them on Valentine's Day, and in our stockings for Christmas. I've always considered the combination of chocolate and cherries a real treat. I've been looking for a cookie recipe and came across this one. I think it won second place on a Food Network competition. Anyway, I made them over the weekend. They're really rich and chocolatey; not too sweet, though. The wine brings out the flavor of both the chocolate and the cherries. I'll be adding these to my Christmas cookie list.

1 1/2 cups all-purpose flour
3/4 cup good quality cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry red wine
10 ounces dark chocolate, broken into chunks (I just used 2 cups of semi-sweet chocolate chips)
1 cup dried tart cherries

Preheat oven to 375 degrees F.
Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

Robby's Cookies

I make these for my brother and just shared with his girlfriend. :o) He's a big fan of oatmeal chocolate chip. I've modified the recipe to make it my own over the years. For one, I almost ALWAYS add extra vanilla in cookies with chocolate chips. It just tastes better. I also usually add extra flour to make sure I don't end up with a flat cookie. And, no raisins...! Don't get me wrong... raisins have their place in certain baked goods... but not in cookies. They'd just get in the way of a good time here. Hope you enjoy!

1 cup butter, softened to room temp
1 1/4 cups packed light brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons whole milk
1 1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon (optional)
1/2 teaspoon salt
2 1/2 cups quick-cooking oats (not instant)
2 cups semisweet chocolate chips (at least)

Preheat oven to 375 degrees.
Cream butter, brown sugar and white sugar together.

Add vanilla, milk and eggs, one at a time, beating well after each addition.
Combine flour, baking soda, salt and cinnamon; add in batches to sugar mixture.
Mix well but do NOT overbeat.
Stir in oats and chocolate chips.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 9-10 minutes. I like them a little under-baked.

Milky Way Rice Krispy Treats

This recipe comes all the way from across the pond. My friend Kirsty, who is from England, brought this delicious treat to the Gov's office one day. Her cute "mum" made them for her growing up. This might actually be my favorite dessert of all time. You won't regret it if you make them.

4 (regular-sized) Milky Way bars

4 oz. butter

4 oz. Rice Krispies (just eyeball it)

1 Hershey's Symphony Bar
Splash heavy cream

Line 9x9 pan with lightly greased parchment paper. Melt together Milky Way bars with butter. Stir in Rice Krispies. Pour mixture into pan and refrigerate to set. Once cool, melt Symphony bar and stir in heavy cream. Cover the rice crispie treat with the chocolate topping and put back in fridge to set. Bring back to room temp before cutting and serving.

Fab Fudgy Cookies

The batter on these is very fudge-like. Then you pop the cookies in the oven and they become chewy with a really moist middle. I actually made them last night. Delish!

1 cup semi-sweet chocolate chips
1 1/2 tablespoons butter
1 egg
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking powder

Melt the chips and butter in a double boiler. You may also melt in microwave but be careful not to burn! Set aside.

Beat egg and sugar with a mixer. When light and fluffy, beat in a salt and vanilla. Gradually beat in the slightly cooled chocolate.

Stir the flour and baking powder together, then add to the egg mixture and stir until mixed.
Batter won’t be stiff enough to use at this point.
Chill batter for about 30 minutes.

Preheat oven to 375 degrees and line a cookie sheet with parchment paper.

Form batter into balls. Bake for 6-10 minutes. Best served warm. To reheat, just pop one in the microwave for a few seconds.