# data[].attributes.body
So easy and delicious! Reminds me of my grandma since she used to always bring it to holiday dinners.

# data[].attributes.attachment_link.description
Pistachio pudding mix is the base for this marshmallow salad with pineapple, nuts and fluffy whipped topping.

# data[].attributes.body
Always on the Dougherty's holiday table. Best eaten warm with vanilla ice cream.

# data[].attributes.attachment_link.description
NESTLÉ® TOLL HOUSE® Chocolate Chip Pie features the sweet, creamy richness of a brown sugar base combined with chopped nuts and delicious chocolate morsels. Serve warm with whipped or ice cream.

# data[].attributes.attachment_link.description
These No-Bake Cheesecake Bites are easy, delicious, and almost too good to be true. Everything you love about cheesecake, made into a bite size treat!

# data[].attributes.attachment_link.readable_text
1. In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
2. Arrange slices of bread in the baking dish overlapping if necessary.
3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
4. Sprinkle chopped pecans over bread slices.
5. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
6. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
7.Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
8. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

# data[].attributes.attachment_link.description
1. In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish. 2. Arrange slices of bread in the baking dish overlapping if necessary. 3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.

# data[].attributes.attachment_link.description
Here's a straightforward method for preparing turkey in a smoker!

# data[].attributes.attachment_link.description
I make these for special parties and on the holidays. Everyone really enjoys them. They are one of my families favorites also.

# data[].attributes.attachment_link.description
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!

# data[].attributes.attachment_link.title
Soft Snickerdoodle Cookies Recipe - Genius Kitchen

# data[].attributes.attachment_link.description
These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!

# data[].attributes.attachment_link.readable_text
Homemade Snickers Bars made with creamy caramel, easy nougat, peanuts and chocolate. Make a whole pan of your favorite candy bar to share!

Homemade Snickers Bars are pretty much a dream come true! I found this recipe in an old family cookbook from ages ago. I have no idea why I waited so long to make it because these are incredible! Don't let the instructions scare you away- there are several steps but they're simple to do and an entire tray of Homemade Snickers Bars comes together in less than 30 minutes. Enjoy!

I'll first give the complete list of ingredients you need, then I'll break it down into each step/ layer below.

Homemade Snickers Bars

Yields 24 bars

MY LATEST RECIPES

2 cups chocolate chips (divided into two 1 cup portions)

3/4 cup peanut butter (divided into three 1/4 cup portions)

1/4 cup butter

1 cup sugar

1/2 cup evaporated milk or heavy whipping cream (divided into two 1/4 cup portions)

7 oz tub marshmallow cream

1 tsp vanilla

1 1/2 cups salted peanuts

1 bag caramels (11 oz)

1. Line a 9×13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.

2. Bottom layer: Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on the bottom of the pan. Put pan in freezer.

3. Nougat layer: Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set timer for 6 minutes. After 6 minutes, remove from heat and stir in 1/4 cup peanut butter, the marshmallow cream and the vanilla. Stir until smooth. Take pan out of freezer and pour nougat on top of chilled chocolate. Smooth over chocolate until layer is even. Return to freezer.

4. Caramel layer: Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is combined.

5. Take pan out of freezer. Measure out 1 1/2 cups salted peanuts and pour evenly over the top. Use clean hands to gently press peanuts into nougat. Pour caramel mixture over the top of the peanuts. Return pan to freezer.

6. Top layer: Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.

7. Return pan to freezer for about 20 minutes. Cut into squares while bars are still cold. (this makes cutting nice and even!)

8. Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple hours. They do get soft though, which is why I prefer to store them in the fridge.

You can have several steps going on at once. See here I've got my chocolate chips + peanut butter in a bowl, ready to be melted and spread onto the bottom of the pan. I've also got my caramel bits + milk in a bowl, ready to be melted, as well as my butter+sugar+milk in a saucepan ready to be placed on the stove. Spray the 1/4 cup measuring cup with cooking spray so that your peanut butter comes out easily each time.

Bottom layer

Boil sugar, butter and 1/4 cup evap milk for 6 minutes in a saucepan.

Then add the marshmallow cream and vanilla. Stir until combined- this is where it starts to even smell like a Snickers Bar!

Then pour and spread it around on the cooled chocolate.

Press in the 1 1/2 cups peanuts.

Then layer the caramel on top. Spread it around until it's smooth and even.

One more layer of chocolate + peanut butter and you're done!
Salted Caramel Cheesecake Crunchy Coconut Caramel Popcorn Quick Microwave Caramel Sauce Frozen Caramel Crunch Torte Nutty Salted Caramel Coconut Ice Cream Salted Caramel Sauce Lightened Up Coconut Caramel Ice Cream Pie Salted Caramel Bars Chocolate Caramel Turtle Pie Caramel Marshmallow Pops Caramel Pretzel Clusters Salted Caramel Apple Dip If you love caramel like we do, check these other fantastic recipes out:
HOMEMADE SNICKERS BARS {+ More Caramel Recipes}

# data[].attributes.attachment_link.title
HOMEMADE SNICKERS BARS {+ More Caramel Recipes} - Butter with a Side of Bread

# data[].attributes.attachment_link.description
Homemade Snickers Bars made with creamy caramel, easy nougat, peanuts and chocolate. Make a whole pan of your favorite candy bar to share! Homemade Snickers Bars are pretty much a dream come true! I found this recipe in an old family cookbook from ages ago.

# data[].attributes.attachment_link.title
Peanut Butter & Chocolate Chex™ Mix - Chex Cereal

# data[].attributes.attachment_link.description
Line 2 cookie sheets with foil or waxed paper. Place 3 cups cereal in large bowl. In small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute or until chips can be stirred smooth. Pour melted chips over cereal in bowl; stir to evenly coat.

# data[].attributes.attachment_link.description
If you can't find it here, it doesn't exist. Happy holiday baking!

# data[].attributes.attachment_link.description
For a quick holiday treat, make Paula Deen's two-ingredient Peppermint Bark recipe from Food Network Ã' all you need are candy canes and white chocolate.

# data[].attributes.attachment_link.readable_text
Prep 60 min

Total 1 hr 15 min

Servings 48

These buttery melt-in-your-mouth cookies go by many names but they are always twice rolled in powdered sugar and filled with finely chopped nuts. ...MORE+LESS-

Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Expert Tips

These rich little cookies are extra-special when made with macadamia nuts.

To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Nutrition Facts

Serving Size: 1 Serving

Calories

75

Calories from Fat

45

% Daily Value

Total Fat

5 g

Saturated Fat

1 g

Cholesterol

0mg

Sodium

55 mg

Potassium

15 mg

Total Carbohydrate

6 g

Dietary Fiber

0g

Protein

1 g

Vitamin A

4%

4%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

2%

2%

Exchanges:

1/2 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

# data[].attributes.attachment_link.description
Prep 60 min Total 1 hr 15 min Servings 48 These buttery melt-in-your-mouth cookies go by many names but they are always twice rolled in powdered sugar and filled with finely chopped nuts. ...MORE+ LESS- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl.

# data[].attributes.attachment_link.description
This year Food Network chefs are giving you a gift: their most-delicious cookie recipes.

# data[].attributes.attachment_link.description
Ultra creamy with cream cheese and cream soup, this crock pot dinner comes together quickly with the addition of chicken and Italian salad dressing mix.

# data[].attributes.attachment_link.description
Find the best Santa-worthy Christmas cookies and be the talk of the cookie exchange. From gingerbread cookies to sugar cookies and german to gluten free, we have 620 recipes to choose from.