Black and white cookies are all over NYC.

I didn't even know they were a thing until I went to NYC and people told me I had to try one.  You can find them in lots of NY delis and bakeries.

My Aunt Annette found this recipe in People magazine and made these for us when she visited from Utah.  They were so good!

Just as good as any cookie you could get in NYC.

She's a pretty amazing baker/cook.

Thanks Aunt Annette!

2 1/2 cups flour

2 1/2 cups bleached cake flour

1 tsp. baking powder

1 1/2 tsp. kosher salt

1 1/2 cups sugar

1 cup butter, softened

4 eggs

1 cup whole milk, divided

1 Tbs. vanilla, divided

4 cups powdered sugar

2 Tbs. light corn syrup

1/2 cup cocoa

Which together the flours, baking powder and salt in a bowl.  In an electric mixer, beat sugar and butter until light and fluffy (about 3 minutes).  Add eggs, one at a time, beating until blended after each one.  With mixer on low, add half the flour mixture and mix until blended.  Add 1/2 cup milk and 2 tsp. vanilla.  Mix well.  Add the rest of the flour mixture and beat until blended.  Add the rest of the milk.  Mix well.  Using a 1 1/2 inch ice cream scoop, spoon mounds of batter onto a baking sheet lined with parchment paper, leaving 2 inches between mounds.  Flatten with wet fingers until mounds are 2 1/2 inches wide.  Bake for 20 minutes at 350.  Transfer to a cooling rack to cool.  

Icing:

Stir together powdered sugar and 1/4 cup warm water in a large bowl.  Add corn syrup and remaining vanilla.  Stir vigorously until smooth.  Pour half of the icing into a separate bowl.  Add cocoa and 2 Tbs. warm water.  Stir until smooth.

Frost the flat sides of the cookies.  Frost half the cookie with white icing.  Let set for 15 minutes.  Frost the other half with chocolate.  Let set for 15 minutes before serving.

Chocolate Chia Seed Pudding

I've been hearing a lot about ch-ch-ch-chia seeds lately.

Full of fiber and omega-3 fatty acids.  So tiny but so good for you!

I was excited to experiment with chia seed pudding.

A no-cook pudding that tastes like dessert but is healthy enough for breakfast!  I tried 3 different variations and this chocolate one was my favorite.  I love it in the morning with some sliced bananas, strawberries and coconut on top.

1/4 cup chia seeds
1 cup vanilla coconut milk
2 Tbs. cocoa
2 Tbs. maple syrup
1 tsp. vanilla
dash of sea salt

Mix all together in a glass container or jar and refrigerate, covered, overnight (or at least a few hours).  

A couple of things about chia seed pudding...
*You can make any kind you want as long as you use the ratio 1/4 cup chia seeds to 1 cup liquid.  Try almond milk, regular milk, any sweetener and different flavors.
*This pudding is not as thick as regular pudding.  I kept thinking it would get thicker but it didn't.  It is thick enough to eat with a spoon.

Chocolate Layered Dessert

This dessert is definitely one of my top 5 favorite homemade desserts.  It's one of those things that I feel like I could eat the whole pan and not even feel bad about it.  It has many names in our family, but for the sake of this family-friendly blog, we'll call it the Chocolate Layered Dessert.

You can call it whatever you want, just make sure you call me when you make it.

Crust:
1 cup walnuts, finely chopped
1 cup flour
1/2 cup butter, softened
*Blend together well and spread in a 9X13. Bake at 350 for 25 minutes. Let cool.

First Layer:
1 cup powdered sugar
8 oz. cream cheese, softened
1 small tub cool whip
*Beat powdered sugar and cream cheese until smooth. Add cool whip. Spread over cooled crust.

Second Layer:
1 small box instant vanilla pudding
1 small box instant chocolate pudding
3 cups milk
*Mix for 2 minutes. Spread over cream cheese layer. Top with another small tub of cool whip.

*Side-note: I use real whipped cream instead of cool whip because I have gross-out issues with cool whip. It takes a little longer but it is well worth it.

Chocolate Cake with Toasted Marshmallow Filling

My sister-in-law, Jen, is an amazing cook/baker.  Everything she makes is good.  Our whole family gets excited to see what she is going to bring to our gatherings.

She made this cake for my nephew's birthday and it was DELICIOUS.  The frosting, the filling, the cake...it was all perfection.

Cake:

2 cups flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 tsp. baking soda

1 tsp. salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 Tbs. white vinegar

1 tsp. vanilla

2 eggs

*Preheat oven to 350 degrees. Butter the bottoms and sides of four 8-inch round cake pans.  Line the bottom of each pan with a round of parchment or waxed paper.  Butter the paper.

*Sift the flour, sugar, cocoa, baking soda and salt in a large bowl.  Whisk to combine.  Add the oil and sour cream and whisk to blend.  Gradually beat in water.  Blend in vinegar and vanilla.  Whisk in eggs and beat until well blended.  Scrape down sides and make sure batter is well mixed.  Divide evenly among the 3 pans.  Bake for 30-35 minutes, or until toothpick inserted comes out clean.  Let cool in pans for 20 minutes.  Invert onto a wire cooling rack, peel off paper liners and let cool completely. (Cakes are very soft so you might want to freeze them for 30 minutes before assembling).

For the Toasted Marshmallow Filling:

16 large marshmallows

1 cup powdered sugar

1 cup unsalted butter, at room temperature

½ teaspoon vanilla extract

1 (7½-ounce) jar Marshmallow Fluff

For the Malted Chocolate Frosting:

2 cups unsalted butter, at room temperature

4 cups powdered sugar

¾ cup Ovaltine Classic

1 tablespoon vanilla extract

Pinch of salt

8 ounces semisweet or dark chocolate chocolate, melted and cooled

½ cup heavy cream

Make the Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.

Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.

Make the Malted Chocolate Frosting: Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.

Assemble the cake by layering cake and marshmallow filling and frosting with chocolate frosting.

*Cake recipe from Becoming Betty and frosting/filling recipes from Brown-eyed Baker.

No Bake Chocolate Crispies

I got this healthy treat recipe from my healthy friend, Jill.

She is always looking for delicious recipes that are also clean and nutritious.  She brought me some of these and I was instantly hooked. These will definitely satisfy your chocolate cravings.  Almost like a candy bar but way better for you.

1 cup almond butter (or organic peanut butter)

2/3 cup raw honey

1/4 cup chia seeds

1/4 cup raw cacao powder (or unsweetened cocoa powder)

1/3 cup coconut oil

1 Tbs vanilla

1/4 tsp sea salt

6 cups crisped brown rice (found in a bag at Sprouts)

Mix together all the wet ingredients in a bowl by hand.  Add the chia seeds, cacao, and salt and then mix well.  Add the crisped rice and stir until evenly coated.  Chill for 1-2 hours and then form into balls and refrigerate until serving. (Jill brought it to me in a little loaf pan).

*Recipe from a friend to a friend to a friend.  Originally thought to be from Green Smoothie Girl.

One Bowl Cocoa Brownies

Following Food Network on Instagram adds excitement to my life.  I get pretty excited about the recipes that come through my feed each day.  Especially when they involve baking.  Who doesn't love a good brownie?

Whenever I come across a new brownie recipe, I have to try it.  Brownies made from a box are good, so taking the time to make them from scratch means the recipe has to be a really good one.  

I have tried lots of brownie recipes that have been really good, but this one might be my fave.

(slightly adapted from a recipe off the Food Network website)

1 1/2 cups sugar
1 cup butter, melted and cooled to room temp.
1 tsp. vanilla
3 large eggs
1 cup flour
1/2 cup unsweetened cocoa
1 tsp. salt
1/2 tsp. baking powder
1 1/2 cups semi-sweet chocolate chips (I recommend Ghirardelli)

*First, melt butter and let cool to room temp.  When the butter is cooled, mix the sugar, butter, vanilla and eggs together.  Add flour, cocoa, salt and baking powder.  Mix until combined.  Add chocolate chips and mix in.  Spread batter into a greased 9x13 pan and bake at 350 for 30 minutes.  Mine were done a few minutes before that, so make sure and check them.  Cool completely before cutting into squares.

Chocolate Peanut Butter Cake

Buckle up folks.  This cake is intense.

We are talking richer than rich, moister that moist, and beyond delicious.  I don't drink milk, but if I did, I would have wanted a big glass of it to go with this cake.

Our beautiful and extremely talented sister-in-law, Jen, made this the other night for my cute nephew's second birthday.  She got the recipe from her friend and neighbor, Heidi, whose husband, Jason, makes this cake for his family.  I am so happy that this cake has found it's way into my life.

(Jason also does an awesome job cleaning carpets and you can check that out here).

Cake:

2 cups flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 tsp. baking soda

1 tsp. salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 Tbs. white vinegar

1 tsp. vanilla

2 eggs

*Preheat oven to 350 degrees. Butter the bottoms and sides of three 8-inch round cake pans.  Line the bottom of each pan with a round of parchment or waxed paper.  Butter the paper.

*Sift the flour, sugar, cocoa, baking soda and salt in a large bowl.  Whisk to combine.  Add the oil and sour cream and whisk to blend.  Gradually beat in water.  Blend in vinegar and vanilla.  Whisk in eggs and beat until well blended.  Scrape down sides and make sure batter is well mixed.  Divide evenly among the 3 pans.  Bake for 30-35 minutes, or until toothpick inserted comes out clean.  Let cool in pans for 20 minutes.  Invert onto a wire cooling rack, peel off paper liners and let cool completely. (Cakes are very soft so you might want to freeze them for 30 minutes before assembling).

Frosting:

10 ounces cream cheese at room temp.

1/2 cup (1 stick) unsalted butter at room temp.

5 cups powdered sugar

2/3 cup smooth peanut butter

*Beat cream cheese and butter until light and fluffy.  Gradually add powdered sugar, 1 cup at a time, mixing thoroughly and scraping down the sides.  Beat for 3-4 minutes until light and fluffy.  Add peanut butter and mix until blended.

*To frost the cake, place one layer, flat side up, on a cake stand or large plate.  Spread 2/3 cup of the frosting evenly over the top.  Repeat with the next layer.  Place the last layer on top and frost the top and sides of the cake with remaining frosting.

Chocolate-peanut butter glaze:

8 oz. semi-sweet chocolate, coarsely chopped

3 Tbs. smooth peanut butter

2 Tbs. light corn syrup

1/2 cup half-and-half

*In a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, corn syrup and half-and-half.  Whisk continually until chocolate is melted and mixture is smooth.

*Pour glaze slowly over cake so that it coats the top evenly and drips down the sides in big drips.  Refrigerate, uncovered, for at least 30 minutes and then remove 1 hour before serving.

5 INGREDIENT CHOCOLATE COOKIES

I was looking for a chocolate cookie recipe I used to have and can't find. Thought maybe the internet could help me --because after all you can find ANYTHING on the internet, right? I didn't find my recipe, but ran across this from the Yahoo chef (didn't know there was such a person) and thought they sounded interesting.  His name is Fabio (yes, it really is) Viviani.  The recipe is small and only has 5 ingredients, so I tried them.  They really are good and easy and oh so tasty!! The reason:  NUTELLA!!! I only know one person (my very own daughter) who doesn't love it! I think she might have been adopted--JK--love you Megs!!  Here goes

1 c. Nutella
2 T. brown sugar
1 egg

Preheat oven to 350. Mix above ingredients  on low for a few minutes and slowly add 3/4 c. flour just until well mixed.  Scoop with spoon or small cookie/ice cream scoop onto parchment lined cookie sheet--about walnut size.  Sprinkle the tops with a small amount of coarse sea salt.  Salt enhances the sweetness of baked goods.  Bake for 10 minutes.  Remove from cookie sheet and cool on baking rack.

Homemade Dark Chocolate Brownies

I used to think that box brownies were just as good as homemade brownies.  That was a few years ago before I really started looking for good homemade brownie recipes.  Turns out, there are a lot of good brownie recipes out there that are way better than the box.  Not that I won't bust out a box of Ghirardelli brownies now and again, though, because those are still really good.

But if you have a little extra time and want to go the "from scratch" route, here is a winner of a brownie recipe.  This came from Mel's Kitchen Cafe and we all know that we can count on her for jackpot recipes every time.

2 sticks (8 oz.) butter
8 oz. good-quality semisweet chocolate
2 cups sugar
1 tsp. vanilla
5 eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp. salt
2/3 cup flour

*Preheat oven to 350 and line a 9x13 pan with foil.  Spray with cooking spray and set aside.  Melt butter and chocolate in a heavy saucepan over low heat, stirring until smooth.  Add 1 cup of the sugar to the mixture.  Remove from heat and let cool to lukewarm.  Whisk in the remaining cup of sugar and the vanilla.  Whisk in eggs, 1 at a time, until mixture is glossy and smooth.  Whisk in salt and cocoa powder, then add flour and stir until it disappears.  Do not over-beat.  Spread in pan and bake until a toothpick inserted in center comes out with crumbs, about 25-35 minutes.  (Mine took 35).  Cool to room temp and then chill for an hour or more.  Lift from pan and cut into squares on a cutting board.

Better Than Everything Cake

So here's the thing about the lions.

I made this cake on Monday night for dessert.  There was some leftover.  The next day was our Cub Scout Blue and Gold banquet and each cub scout had to bring a dessert having to do with one of their favorite scripture stories.

Well, since we already had cake and I didn't really have time to make another one, we used the leftover cake to make a lion's den.  You know, Daniel and the lion's den.

When I sat down to post this recipe, I realized that this is the only picture that I took of the cake.  So there you have it.

The moral of this story is...this cake is heavenly and you should make it.

1 chocolate cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 pint whipping cream
Heath Bar pieces

*Make chocolate cake in a 9x13 according to package directions.  Let cool for a few minutes, but not completely.  Poke holes all over the cake using a fork or knife.  Make sure holes go all the way to the bottom of the pan.  Pour sweetened condensed milk over the cake.  Let it soak in for a few minutes.  Pour caramel topping over the cake.  Let it soak in for a few minutes.  Whip up your whipping cream until stiff, adding a little sugar and vanilla to taste.  Spread over cake and sprinkle Heath Bar pieces on top.

You could also use Cool Whip, but you know how I feel about Cool Whip.

The salted caramel sauce from Trader Joe's is way better than Smucker's.

Peanut Butter Brownies

I got this recipe from my cousin/friend/book club homegirl, Amy.  You might remember her from this recipe, which is one of my all-time favorites.

These brownies are super rich, super delicious, and super easy.  Anyone who is a fan of peanut butter and chocolate is going to love these.  Thanks for another winner, Amy!

1 box brownie mix (I used Ghirardelli double chocolate)
1/2 bag peanut butter chips

Frosting:
1 (8 oz.) package cream cheese, softened
1 cup peanut butter (I didn't measure it, I just put two really big spoonfuls)
2-3 cups powdered sugar
little bit of milk

*Make the brownie batter according to package directions and stir in the peanut butter chips.  Bake according to package directions and let cool completely.  Mix together the cream cheese, peanut butter, powdered sugar and a little milk to make spreadable frosting.  Spread over brownies and serve immediately or chill before serving.

Mini Chocolate Chip Cheesecakes

A few weeks ago, Megan posted a recipe on Betty for mini cheesecakes that I couldn't stop thinking about.  I knew I had to make them soon, but I also knew that I had to somehow incorporate chocolate into them since I don't like pie filling.  They turned out really yummy and chocolatey and satisfied my cheesecake craving.  Thanks for the recipe, Megan!

2 8oz. packages cream cheese (room temp)
1 cup sugar
2 eggs
1 tsp. vanilla
1 bag mini chocolate chips
24 Oreo cookies
24 cupcake liners

*Place cupcake liners in cupcake pans and place one Oreo in the bottom of each.  Set aside.  Mix cream cheese and sugar until smooth.  Add eggs and vanilla and mix well.  Add chocolate chips and mix until blended.   Scoop onto Oreos until cupcake liner is about half full.  Bake at 350 degrees for 18-20 minutes.

Cream-filled Chocolate Cupcakes

We celebrated my nephew's first birthday over at my brother's house on Sunday.  One year olds are my favorite.

So are these cupcakes.

Jen whipped these up for the celebration and they were so delicious on so many levels.  Moist chocolate cake, creamy cream-filling, and a semi-sweet chocolate ganache covering the top.  Need I say more??

You can find the recipe here.

WORLD FAMOUS CHOCOLATE WAFER DESSERT

I just finished cooking for 4 days at a girls camp for our Stake (church congregation). Three friends and I cooked 3 meals a day as well as snacks and treats for 150.  We also provided a "treat" each night for the staff of 30. To say this is exhausting doesn't even begin to describe the experience. However, I love these three ladies as if they were my sisters and not only are they fabulous cooks, but are the most fun you can imagine.  

Our "head cook" Brooke, suggested we do this dessert one evening for our after dinner dessert. She says she has been making it for her family for years. I had never heard of the cookie wafers, much less the dessert. She always sprinkles the top with chopped maraschino cherries and pecans. I am not a huge maraschino cherry fan--so I would opt those out. But pecans--oh yes!!

That being said--make it! Its' easy and it is so good  you will "want to put your face in it"!!  Let me know what you think.  Sometimes the wafers are difficult to find. If you live in AZ, A.J's carries them and sometimes Safeway. If not--ask your grocer. Usually he will be happy to order them for you.

Ingredients:

2 cups whipping cream

1

1 tsp. vanilla

1 pkg. (9 oz.) FAMOUS Chocolate Wafers

Preparation:

0

BEAT cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.

On a platter, mound a small amount of the whipped cream about 12-14 inches long and about 1/2 inch thick. This will be the "base" of the dessert

1

SPREAD 1-1/2 tsp. whipped cream onto each wafer; stack, then stand end to end on edge on platter in the row of whipped cream you created.Frost with remaining whipped cream.

**Optional:

Sprinkle with chopped maraschino cherries and pecans.

2

REFRIGERATE at least 4 hours or preferably overnight. The cookies will absorb moisture from the cream and become like chocolate cake. Cut into diagonal slices to serve.

Peanut Butter Bars

I made these delicious bars a few weeks ago and keep forgetting to post recipe.  I wanted to make a treat so I checked my pantry and fridge to see what I ingredients I had.  I found this recipe on Sweet Treats and More.  She's got some really good, easy recipes.  These were a cinch to whip up!  Perfect to take to a party or event.  Yum!

Peanut Butter Bars

1/2 c. butter, melted
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 egg
1/3 c. peanut butter
1/2 tsp. vanilla extract
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. quick oats
chocolate chips to sprinkle on top


Cream sugars and butter.  Add egg, peanut butter, and vanilla.  Add dry ingredients except chocolate chips.  Stir till combined.  Press into a lightly greased 9x13 pan and bake at 350 degrees for 10 minutes.  Remove from oven and sprinkle with chocolate chips.  Return to oven and bake 8 to 10 more minutes.

SOUR CREAM CUPCAKES with MILK CHOCOLATE FROSTING

It's a well known fact...I LOVE CUPCAKES! Yesterday I flew to L.A. with my friend Kelly to make some arrangements for a dinner for the upcoming wedding of our son.  We went to the Sprinkles in Beverly Hills because they have a CUPCAKE ATM!!!!  It is the coolest thing ever!  You just make your selection on the screen, pay and the cupcakes come out in a neat little box!! I bought 4!  In honor of this little discovery, I am posting this delicious recipe for vanilla cupcakes with milk chocolate frosting. They taste REALLY close to the vanilla with milk chocolate ones that Sprinkles make.  If you go to L.A. be sure and go check out the ATM.  And I heard they are putting one (or already have) at the Sprinkles here in Scottsdale!

SOUR CREAM CUPCAKES with MILK CHOCLATE FROSTING

3 c. flour
2 tsp. baking powder
1/2 t. salt
2/3 c. sour cream
1/2 c. milk
2 tsp. pure vanilla
1 c. unsalted butter, room temperature
2 c. sugar
2 eggs
4 egg whites

Heat oven to 350.
In a small bowl, stir together the milk, vanilla and sour cream.  In another bowl stir together the flour, salt and baking powder.  Set aside.  In mixing bowl cream butter on medium speed until light and fluffy.  Gradually add the sugar and beat until fluffy.  Reduce the mixer speed to low and slowly add the eggs and egg whites until blended.  With the mixer still on add half  the flour, salt and baking powder mixture and mix until blended.  Add the milk mixture and mix until blended.  Add the rest of the flour mixture and mix until blended, scraping down the sides of bowl if needed.  Spoon batter in to cupcake pans with liners (2/3 full) and bake for 22-25 minutes.  Do not overbake.  Cool and frost with:

MILK CHOCOLATE FROSTING

1/2 c. butter
1/4. c. unsweetened cocoa powder
2 c. powdered sugar
3 T. heavy cream

Place butter, cocoa and powdered sugar and cream in bowl.  Mix with mixer until creamy. Add more cream if necessary. Frost cooled cupcakes

Puppy Chow

Either this picture grosses you out, or it takes you back to 7th grade home-ec where you learned how to make friends by making treats.

I was so excited when my daughter told me she wanted to make puppy chow.  She is 13, and is just now starting to be interested in what goes on in the kitchen.  A little Betty in the making.  I love having her there to help with meals, and treats are even more fun to make together.

Puppy chow is a hit with everyone in our family and this big bowl disappeared pretty quick.  A perfect Sunday snack.

6 cups Crispix cereal
1/2 cup peanut butter
1 cup chocolate chips
1/4 cup butter
2 cups powdered sugar

*Pour cereal into a large bowl and set aside.  Melt butter, chocolate chips and peanut butter in a separate bowl in the microwave.  Stir well until all chips are melted.  Very carefully fold the chocolate mixture into the cereal.  Stir until all the pieces are coated, trying not to crunch them up.  Put the powdered sugar into a brown, paper grocery bag.  Carefully dump in cereal mixture and fold the bag securely.  Shake gently until all the cereal is covered in powdered sugar.  Turn out onto a cookie sheet to cool and then eat up!

Brownie Stoplights

I am a Wolf den leader in cub scouts and tonight is the Pinewood Derby.

If you are involved in scouts, or you have a cub scout, then you know that this is a big deal.

This year, two of our sons are participating, so it is pretty exciting around here with two cars being made and two brothers each hoping to beat the other.

I leave the car-making up to BC and I just worry about the fun stuff...the treats!  The other den leader is my good friend and last night we put together these cute brownie stoplights that I saw on Pinterest.  So easy.  A big jelly roll pan of brownies, cut into rectangles, with red, yellow and green m&m's pushed into them to look like stoplights.  Super cute and super tasty.

This is the brownie recipe that I used.  Minus the frosting.

Easy Peanut Butter Bars

Talk about a quick and easy treat.

I got this recipe from a cake-mix cookbook.

I decided to try it out when we went out to the desert the other day with a bunch of fun cousins.  They disappeared pretty fast (the bars, not the cousins) so I think they were a success.

1 yellow cake mix
2 eggs
1/3 cup oil
1/2 cup chunky peanut butter
1 cup chocolate chips

*Mix all ingredients really well and press into a greased 9x13.  Bake at 350 for 17 minutes.

Homemade Snickers Bars

Our good friend, Cassie Kerby, sent me this recipe after she tried it out and loved it.  She found it on Pinterest.  I think the original source of the recipe is Chow.com.

I haven't tried making these, yet, but I will take Cassie's word for it that they were delicious and her family loved them.  Thanks, Cassie!!

• 
  
  Homemade Snickers Bars:
  
  (makes one 9×13 pan)
  
  Bottom chocolate layer:
  
  1 1/4 cups milk chocolate chips
  1/4 cup peanut butter
  
  Thoroughly grease you baking pan. (I used parchment paper) Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.
  
  Nougat layer:
  
  1/4 cup unsalted butter
  1 cup granulated sugar
  1/4 cup evaporated milk
  1 1/2 cups marshmallow fluff
  1/4 cup peanut butter
  1 1/2 cup salted peanuts chopped, roughly chopped
  1 tsp vanilla extract
  
  Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
  
  Caramel layer:
  
  1 14-ounce bag of caramels
  1/4 cup whipping cream
  
  Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.
  
  Top chocolate layer:
  
  1 1/4 cups milk chocolate chips
  1/4 cup peanut butter
  
  Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.
  
  Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best.
  
  
  *I had trouble downloading the picture so just imagine a Snickers bar, but in a pan.  Of course, anything made with chocolate and peanut butter is going to be good, right?!*