Cookie Base:

1 roll (16.5 oz) refrigerated Pillsbury™Sugar Cookie Dough

Caramel Layer

30 caramels, unwrapped (from 11-ozbag)

3 tablespoons heavy whipping cream

Cream Cheese Layer:

1 package (8 oz) cream cheese,softened

1/2 cup butter, softened

1 cup powdered sugar

teaspoon vanilla

1 cup chopped Reese’s™ Peanut ButterCups™ miniatures (about 18 miniature cups)

Ganache Layer:

1 1/2 cups semisweet chocolate chips

3/4 cup heavy whipping cream

Topping:

1/2 cup chopped pretzels

1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang oversides of pan; spray with cooking spray. Crumble cookie dough into pan; pressevenly in bottom. Bake 13 to 16 minutes or until golden brown; cool 5 minuteson cooling rack.
2. In small microwavable bowl, microwave Caramel Layer ingredients uncoveredon High 1 minute 30 seconds, stirring halfway through. Continue heating in15-second increments, until caramels are melted and can be stirred smooth.Spread over warm cookie base. Return to oven, and bake 5 minutes; cool 10minutes on cooling rack. Refrigerate 15 minutes.
3. In large bowl, beat cream cheese and butter with electric mixer on low speeduntil smooth and creamy. Beat in powdered sugar and vanilla. Stir in choppedminiature cups. Drop mixture by spoonfuls over caramel layer; spread evenly.Return bars to refrigerator.
4. In small bowl, add chocolate chips. In 1-quart saucepan, heat 3/4 cupwhipping cream over medium-low heat 3 to 5 minutes or until hot. Pour overchocolate chips in bowl; let stand 5 minutes. Stir until smooth; let stand 5minutes.
5. Remove bars from refrigerator. Pour chocolate mixture over cream cheeselayer, spreading to cover. Sprinkle with pretzels. Refrigerate until bars arecompletely set, at least 4 hours. With sharp knife, cut bars into 6 rows by 8rows, wiping blade between cuts. Store bars covered in refrigerator.

Thank you Pillsbury! Click Here to see more recipes from their site.

Everyone ready for the camping season? I know I am- and now I have a new treat to try!

Waffle cones

Mini marshmallows

Chocolate chips

Graham cracker pieces

Optional Toppings:
M&Ms, Rolos, peanut butter cups, bananas, strawberries, coconut, brown sugar, butterscotch chips, nuts, anything your imagination can come up with

Foil

1. Layer desired waffle cones with toppings and wrap entire cone in foil. Toss in the campfire coals for 5-7 minutes or until everything is nice and melted.
They can also be baked in the oven at 400 degrees for 5-7 minutes.
Can be assembled ahead of time for a fun treat.

TIP: Be sure to just place in hot coals, not in flames.

A big thank you to 'The Girl Who Ate Everything'! Click Here to see more recipes from their site.

Makes 20 eggs

2 cups creamy peanut butter

¾ cup butter

3 ½ cups confectioners' sugar

3 cups crispy rice cereal

1 (12 ounce) package semisweet chocolate chips

2 tablespoons shortening

1. Combine peanut butter and butter in a mixing bowl until smooth; stir in confectioners' sugar and crisp rice cereal until a dough is formed. Refrigerate the mixture for about 1 hour to allow it to be easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
2. Melt chocolate chips and shortening in a double boiler over low heat until smooth; dip egg shapes into chocolate. Place on waxed paper and allow to cool.

Thank you allrecipes!! Click Here to see more recipes from their site.

A fuss-free way to cook this traditional dish.

1 medium onion, cut into wedges

4 large red potatoes, quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon pepper

1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half

1 small head cabbage, cut into wedges

1. Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
2.Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.

Thank you Taste of Home!! Click Here to see more recipes from their site.

Easy no-bake recipe you can decorate for Valentines Day!

38 chocolate sandwich cookies, such as Oreos, broken into pieces

8 oz. package cream cheese, at room temperature

8 oz. white chocolate, chopped

8 oz. bittersweet chocolate, chopped

Sprinkles or nonpareils, for garnish

1. Line 2 baking sheets with parchment paper. Add the sandwich cookies to a food processor and pulse to make fine crumbs. Add the cream cheese and pulse until completely combined and almost pasty.
2. Scoop and roll the cookie mixture into 1-inch balls; you should have about 36. Refrigerate until chilled, about 30 minutes.
3. Melt the white and bittersweet chocolates separately in doubleboilers set up over low heat, 3 to 4 minutes. Stir until smooth and let cool slightly. Using a fork, dip half of the balls in the bittersweet chocolate and place on a prepared baking sheet; repeat with the remaining balls and the white chocolate. Let set for a few minutes, then drizzle the tops with contrasting chocolate or top with sprinkles or nonpareils, if desired. Refrigerate until the chocolate is set, about 10 minutes. Store in a tightly sealed container in the refrigerator for up to 4 days

Thank you Ree Drummond at ThePioneerWoman.com! Click Here to see more recipes from her site.

If you like baklava, try this easy recipe!

2 cups ground walnuts, toasted

1/4 cup sugar

2 teaspoons ground cinnamon

12 sheets frozen phyllo dough, thawed

1/2 cup butter, melted

Syrup:

1/2 cup honey

1/2 cup sugar

1/2 cup water

1 tablespoon lemon juice

1. Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
2.Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
3.Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

Thank you Taste of Home! Click Here to see more recipes from their site.