Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
Base
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1/3 cup
Filling
1 package (8 oz) cream cheese, softened
3/4 cup creamy peanut butter
1/4 cup sugar
Topping
1 cup dark chocolate baking chips (from 12-oz bag)
1/4 cup butter
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.

2:  Break up cookie dough in medium bowl with wooden spoon or hands.  Add cocoa and mix until well blended (dough will be stiff). Press evenly in bottom of pan.  Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.

3:  In medium bowl, beat the cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth and creamy (you can also mix by hand). Spread evenly onto crust. Set aside.

4:  In small microwavable bowl, microwave the baking chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until melted and smooth. Spread evenly over filling. Refrigerate about 2 hours or until set.

5:  Use foil to lift from pan; pull foil edges away. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Darlene’s Tips: To soften the cream cheese, just leave it on the counter for 1 to 2 hours. Once it’s room temp, it will be very easy to mix with the peanut butter, especially if you are mixing by hand. You can use chunky peanut butter if you want.  You could also add some baking morsels to the peanut butter mix, either chocolate or peanut butter or both.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

BE COOL -> Subscribe to my Youtube channel

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
2 cups Reese’s Puffs cereal
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Place cereal in gallon-size resealable food-storage bag and lightly crush with rolling pin.  It’s okay to leave some whole.

2:  Break up cookie dough in large bowl. Mix in crushed cereal with your hands.

3:  Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

4:  Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute then remove from cookie sheets to cooling racks.

Darlene’s Tips: You can do this with any cereal and any flavor cookie dough!  You could also add 1/4 to 1/2 cup total of other ingredients like raisins, chopped nuts, baking morsels, reese’s pieces candy, m&m candies or whatever you want.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

BE COOL -> Subscribe to my Youtube channel

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
Base
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
1/3 cup butter, softened
1 egg
Filling
Reserved 2/3 cup dry cake mix
1/2 cup firmly packed brown sugar
1 1/2 cups corn syrup (light or dark)
3 eggs
1 cup chopped pecans
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1:  Heat oven to 350°F. Grease 13×9-inch pan.

2:  Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, butter and 1 egg.  Beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown.

3:  Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup and eggs.  Beat at medium speed or until well blended.

4:  Remove pan from oven when time is up. Immediately pour filling mixture over base. Sprinkle with pecans. Return to oven and bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator.

Darlene’s Tips: Add some coconut to the filling if you want.  You could also add some butterscotch morsels to the mix or sprinkle them over the pie immediately after pulling out of the oven (and before cutting) so they can melt a bit.  Experiment with different cake flavors. Spice cake or carrot cake would be good!  Want something different?  Try chocolate cake mix!  Also check out this Maple Walnut Slab Pie with Sugar Cookie Crust! 

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

BE COOL -> Subscribe to my Youtube channel