But if you just can’t resist and end up popping one of these salty, crispy, sweet delights in your mouth before the chocolate’s totally hardened, I promise not to tell. But I gradually increased the quantity to slightly more than a tablespoon per cookie. Nice and generous in the peanut butter department, which we all love. Next, transfer the dough onto a lightly floured surface and knead several times. Shape the dough into a rectangle shape, cover in plastic wrap, and refrigerate it for an hour. Peanut Butter Bars– Only 30 minutes to make these homemade bars with chocolate frosting. They remind me of the peanut butter bars that used to be served with school lunch in my hometown.

My experimentation with this festive treat led to two variations of filling flavors.Both flavors turned out so good! I think the caramel ones taste like a caramel Twix bar, and the peanut butter ones taste like a white chocolate Reese’s peanut butter cup. I can’t decide which I like better. You will have to try them and let me know which is your favorite! Use a double boiler method. I prefer to use a double boiler method for melting the chocolates – because it’s super reliable, ensures there’s no scorching. If you don’t own a double boiler, create one with a saucepan and heat-proof bowl. A microwave also works, just be sure to heat slowly and gently in intervals, stirring the chocolates often. TO FREEZE: Make sure your chocolate is fully set, then place them in an airtight, freezer-safe container. White chocolate wafers or candy melts(white chocolate chips can also be used with 2 tablespoons shortening or canola oil) Add the dry mixture into a food processor fitted with the dough blade. Add the cold butter cubes, then pulse until the mixture resembles coarse crumbs. As the food processor continues to run, slowly pour in the olive oil and water. The dough mixture should resemble large clumps at this point.People always ask, so we say there are various fun ways to mix up this chocolate Ritz dessert. Try some of these ideas. If you’re not making them for Christmas, you can easily omit the red and green sprinkles. Or use red and white for Valentine’s, pastel for Easter, and so forth. Place the chocolate chips in a glass bowl and place it in the microwave. Microwave for 90 seconds. Stir well. Microwave an additional 30 seconds, as needed. Stir to fully melt the chocolate Whenever I offer both sprinkled and non-sprinkled, the ones with the salt sprinkle ALWAYS disappear first! Our favorite thing is to top them with festive sprinkles and munch away during the holidays and if we're feeling elfish, gift some as well ;). How to store

Melt chocolate in the microwave at 50% power. Place chocolate wafers or candy melts in a microwavable bowl. Microwave for one minute. Stir. Continue microwaving in 30 second increments, stirring between each heating, until the chocolate is smooth for dipping. You can also use a saucepan with a double boiler. We have so many cookie recipes that we love in our family, it’s always hard to decide which one to make! Here are a few of our favorites. In a large bowl, sift in the all-purpose flour, whole-wheat flour, cake flour, and baking powder. Add sugar and salt. Mix until well-combined. Melt gently. Take special care to melt the chocolates gently, so they don’t scorch. Because scorched chocolate is ruined chocolate. So sad. You know what’s even harder to believe? I taught Debbie’s daughter Amanda in Kindergarten almost 20 years ago now and Amanda just had a sweet baby last year!)Every awesome dessert quality has been rolled up into one little bite-sized bundle. They’re incredibly addictive. Just ask my daughter who couldn’t stop eating them and told me this is one of the ‘best things I’ve ever made’. This process can get messy so I recommend laying down newspaper on your kitchen counter before you start dipping to make clean up as easy as the recipe itself.

If I think critically about some of my favorite foods, I’d say at least 90% of them were from my childhood. I remember genuinely being excited to eat the contents of my lunch box because there would always be something there that would put a smile on my face. Yep. If you have other nut butters or can’t have peanuts in your house, other nut or seed butters are totally fine. You can imagine how the taste differs, but the basics are the same. It’s difficult to say exactly how much salt it would take to poison your dog. There are many variables, including their size, health, and how much water they drink. For instance, a small dog who is dehydrated and has kidney disease will likely become ill sooner than a large, healthy dog without kidney issues. Start by selecting a high-quality chocolate. Look for varieties of chocolate chips with a high ratio of cocoa butter to cocoa.Coconut Pecan Cookie Bars– Simply layer ingredients in a pan, and magically these bars bake into a chewy, chocolatey treat. This fabulous little sandwich cookie has everything going for it. With just a few ingredients, this no-bake treat delivers the perfect mix of sweet and salty.

Milk chocolate wafers or candy melts(almost any type of chocolate can be used for dipping. Milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips, or chocolate almond bark can also be used with 2 tablespoons shortening or canola oil) If you need a ridiculously easy, no-bake dessert for a party, holiday cookie exchange, or just have a spur of the moment craving for chocolate and peanut butter, which happens quite often to me, this is a perfect recipe.

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I use Trader Joe’s Pound Plus Bars for the chocolate coating because it melts beautifully and is well-priced. Specifically I melt half of the 72% and half of the ‘dark’. If you can’t find it in your area, look for chocolate candy melts or try buying chocolate in bulk bins that looks like small discs. Here are my favorite sea salt flakes. The flakes are beautiful and tasty as a finishing touch to both sweet and savory dishes. Preheat the oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking sheet ( like these ones). Set aside.