How To make Brickle Peanut Butter Cookies
1 1/4 c Firmly packed Lt.Brown Sugar
3/4 c Creamy peanut butter
1/2 c Crisco all-veg. shortening
3 tb Milk
1 tb Real vanilla extract
1 lg Egg
1 1/2 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
1 c Heath Brand Bits O' Brickle
Toffee Chips =OR Crushed Heath Candy Bars
ICING:
2 c Confectioners' Sugar
1/4 c Butter Flavor Crisco
1/2 ts Real vanilla extract
Milk
TOPPING:
1 1/2 c Heath Brand Bits O' Brickle
Toffee Chips =OR Crushed Heath Candy Bars Preheat oven to 375 degrees F. Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg, beating until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Stir in toffee bits. mixing until just blended. Drop dough by heaping teaspoonfuls 2" apart onto an ungreased baking sheet. Flatten slightly with hand or a floured bottom of a glass. Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Remove cookies to foil or racks to cool completely. ICING: Combine confections' sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies. TOPPING: Dip cookie in toffee bits and gently press them into the icing. Allow icing to set before serving. From the recipe files of suzy@gannett.infi.net -----
How To make Brickle Peanut Butter Cookies's Videos
Preacher Cookies (No bake cookies by Jessica)
These are cookies I can never get to turn out right no matter what I do. Jessica's are always perfect. She got her recipe from Food Network but her technique is the main key to her success. Today she is teaching us that technique and how to make these cookies. Hopefully I can learn but if not Jessica is just a phone call away!????????
Preacher Cookies (No bake cookies by Jessica)
2 cups sugar
1/2 cup milk
1 stick of butter
1/4 cup cocoa powder
3 cups oats
1 cup smooth peanut butter
1 Tbls of vanilla
kitchen scarfs: jennimcqueen@comcast.net
embroidery: Stitches By Steph:
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Holiday Treats: Chocolate Covered Peanut Butter & Ritz Crackers
Happy Holiday's Friends!! Today I will show you how to make a Super Simple and Easy treat that everyone will love. With only 3 ingredients these come together really fast and taste just like a girl scout cookie. These can be stored at room temperature or in the fridge in an air-tight container. Thanks for watching!!
How to make Cake Mix Cookies with ANY mix and ANY flavor!
Learn how to make CAKE MIX COOKIES - using any brand cake mix and any flavor - with tons of mix-in ideas and tips! These are the easiest cookies with just 4 ingredients + your favorite mix ins and toppings.
PRINT the recipes:
How to make Cake Mix Cookies:
Chocolate Cake Mix Cookies:
Red Velvet Cake Mix Cookies:
Lemon Cake Mix Cookies:
Lemon Funfetti Cake Mix Cookies:
Cake Mix Crinkles:
Cake Mix Sugar Cookies:
Strawberry Cake Mix Cookies:
INGREDIENTS
½ cup (113g) unsalted butter melted or softened
1 15.25 ounce box cake mix (any flavor; see notes)
2 large eggs
1 ½ cups mix-ins see notes for variations
INSTRUCTIONS
If using softened butter, you’ll need a hand or a stand mixer. If using melted butter, you can use a mixer or do the following by hand.
Place butter, cake mix, and eggs in a large bowl. Stir or mix until combined and no lumps remain. Stir in mix-ins.
Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone baking mat.
Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat.
Immediately after removing from the oven press a few more mix-ins on top for decoration. Cool at least 10 minutes before removing from the cookie sheet.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Christmas Crack
Peanut Butter Swirl Saltine Toffee Is All Of Your Christmas Dreams Come True – On Crack! It’s Easy To Make With Only Five Ingredients And A Result Of Salty + Sweet = Addictive! RECIPE:
Homemade candy is so easy!
I make peanut butter chocolate bark with yummy candy toppings.
3 Ingredient Peanut Butter Cookies || Organic Treats & Tunes || Alyssa Trahan
Hey guys! Welcome to my first ever cooking series, Organic Treats & Tunes! In this 3-episode mini-series, I'll be sharing some of my favorite, EASY, recipes using all organic ingredients. Each recipe was inspired by one of my original songs, which I'll be playing a mini cover of on my Breedlove Organic Collection Wildwood Series guitar!
RECIPE:
1 Cup Creamy Peanut Butter
1 Cup Sugar
1 Large egg
Today's recipe was inspired by my original song, Memories Not Dreams! Listen to it here:
Memories Not Dreams
Written by Alyssa Trahan, Adam James Deiboldt and Kent Maxson
Learn more about the Breedlove Organic Collection here:
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#AlyssaTrahan #PeanutButterCookies #ThreeIngredients #threeingredientrecipes #easycookierecipes #easypeanutbuttercookies #easycookies #MemoriesNotDreams #musicandfood #countrymusic #countrymusicandfood