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I would LOVE if you gave me some suggestions.If I don't get to your suggestion immediately please do not take offence.I hope you are enjoying my dessert recipes padlet and hope you have a wonderful rest of your day!I have change your permission so if you have any requests make sure to post them and I will do my best to satisfy you!

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Ingredients

1

box Betty Crocker™ Super Moist™ Yellow Cake Mix

1/2

cup vegetable oil

1/2

cup water

4

eggs

1 1/2

teaspoons ground cinnamon

1/2

teaspoon ground nutmeg

2

cups coarsely shredded peeled carrots

2

containers (16 oz each) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

23

PEEPS® brand yellow marshmallow bunnies

Betty Crocker™ Red and Yellow Gel Food Colors

1

creme-filled chocolate sandwich cookie, filling removed, finely crushed

1

pull-and-peel green apple licorice twist

STEPS

1

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray. Place paper baking cup in 1 regular-size muffin cup.

2

In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots.

Spoon 1/4 cup batter into baking cup. Bake cupcake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cool completely; remove baking cup from cupcake, and discard. Place cupcake in freezer until ready to frost. Divide remaining batter evenly between round pans (about 2 1/4 cups each). Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.

4
Frost cake rounds using 2/3 cup frosting between layers. Reserve 1/2 cup frosting in small bowl. Frost side and top with remaining frosting to cover completely. Immediately attach 22 PEEPS® bunnies around bottom edge of cake, pressing slightly to attach to cake.

5
Add red and yellow gel food colors to reserved 1/2 cup frosting to tint orange. Remove cupcake from freezer; frost bottom half of cupcake with orange frosting, and place frosted side down in center of cake. Continue frosting to cover cupcake completely.

6
Using photo as a guide, sprinkle crushed cookie around base of frosted cupcake. Cut licorice twist in half crosswise; set aside one half for another use. Gently pull apart ends of remaining half, leaving one end intact, to look like a carrot top. Press intact end into top of cupcake to complete the carrot. Place remaining PEEPS® bunny next to carrot.

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Ingredients

1

cup semisweet chocolate chips, white vanilla baking chips or mint-flavored chocolate chips (6 oz)

18

to 24 gold- or silver-colored plastic spoons

Candy decorations, crushed hard peppermint candies, miniature candy-coated chocolate chips or decorator sugar crystals, if desired

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Ingredients

1

cup sugar

1

cup butter or margarine, softened

1/2

teaspoon vanilla

1

egg

2

cups Gold Medal™ all-purpose flour

1/4

cup unsweetened baking cocoa

20

craft sticks (flat wooden sticks with round ends)

1

package (16 oz) chocolate-flavored candy coating

Betty Crocker™ chocolate candy sprinkles, if desired

40

small gumdrops, if desired

1

bag (9 oz) candy-coated chocolate candies, if desired

60

Betty Crocker™ red cinnamon decors or ready-to-eat cereal pieces, if desired

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Ingredients

1

cup sugar

3/4

cup unsweetened baking cocoa

1/4

teaspoon salt

1/2

cup butter or margarine, melted

2

eggs

1/2

cup Gold Medal™ all-purpose flour

1

cup maraschino cherries, drained, chopped

1/2

teaspoon vanilla

1

package (16 oz) chocolate-flavored candy coating

48

paper lollipop sticks

48

maraschino cherries with stems, patted dry

48

red miniature paper baking cups

2

blocks white plastic foam

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6

ounces semisweet baking chocolate or white chocolate baking bars, chopped

2

tablespoons butter

1/4

cup heavy whipping cream

1

cup semisweet chocolate chips or white vanilla baking chips

1

tablespoon shortening

Finely chopped nuts or candy decorations, if desired

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Ingredients

Filling

1

cup semisweet chocolate chips (from 12-oz bag)

2/3

cup sweetened condensed milk (from 14-oz can)

1/4

teaspoon almond extract

Cake

1

box Betty Crocker™ Super Moist™ chocolate fudge cake mix

1

cup water

1

cup butter, softened

1/2

teaspoon almond extract

4

eggs

1

box (4-serving size) chocolate instant pudding and pie filling mix

1

jar (10 oz) maraschino cherries, drained on paper towel, chopped (3/4 cup)

Glaze

Remaining sweetened condensed milk (from 14-oz can)

3/4

cup semisweet chocolate chips (from 12-oz bag)

2

tablespoons corn syrup

1

teaspoon milk, if needed

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Ingredients

Truffles

1

box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

2

tablespoons Betty Crocker™ Rich & Creamy triple chocolate fudge chip frosting

1/4

cup Irish cream liqueur or whipping cream

Coating

2 1/4

cups (14 oz) chopped chocolate-flavored candy coating

3 1/2

teaspoons shortening

1/4

cup white vanilla baking chips

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Ingredients

1

box Betty Crocker™ family-size fudge brownie mix

1/2

cup vegetable oil

1/4

cup water

2

eggs

1

bag (14 oz) dark cocoa candy melts

25

white paper lollipop sticks

Betty Crocker™ assorted candy sprinkles

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Ingredients

1

box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 1/4

cups Betty Crocker™ Rich & Creamy chocolate frosting (from 16 oz container)

2

tablespoons Betty Crocker™ Decorating Decors candy sprinkles

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Ingredients

1

box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

1

pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix

Butter and egg called for on cookie mix pouch

1

container Betty Crocker™ Rich & Creamy chocolate frosting, if desired

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Ingredients

1

box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

1

pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix

Butter and egg called for on cookie mix pouch

1

container Betty Crocker™ Rich & Creamy chocolate frosting, if desired

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Ingredients

1

box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 1/4

cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)

1/2

cup salted peanuts, coarsely chopped

2

cups crisp rice cereal

2/3

cup creamy peanut butter

1 1/3

cups semisweet chocolate chips

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BAKE:350 F 33-37 MINS.

Ingredients
Filling
3
oz (from 8-oz package) cream cheese, softened
1/4
cup sugar
1
tablespoon Gold Medal™ all-purpose flour
1
egg, separated, yolk reserved for brownie batter
1/2
teaspoon vanilla
Brownies
1
box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
1/2
cup semisweet chocolate chips

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Ingredients

Brownie Base

1

box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

Filling

2

tablespoons butter, softened

3

oz cream cheese, softened

2

tablespoons heavy whipping cream

3

cups powdered sugar

1/4

teaspoon mint extract

Betty Crocker™ green gel food color

Topping

1/3

cup heavy whipping cream

1 1/3

cups semisweet chocolate chips

1/3

cup butter

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Ingredients

Brownies

1

box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

2/3

cup mint-flavored chocolate chips

Mint Frosting

1

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)

1/4

teaspoon mint extract

Betty Crocker™ green gel food color, if desired

Shiny Chocolate Glaze

1/3

cup mint-flavored chocolate chips

4

teaspoons butter

4

teaspoons corn syrup

1

teaspoon hot water

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Ingredients

4 1/2

cups sugar

1/2

cup butter

1

(12-oz.) can evaporated milk

4 1/2

cups miniature marshmallows

18

oz. (3 cups) semisweet chocolate chips

2

oz. unsweetened chocolate, cut into pieces

1

teaspoon vanilla

1

(6-oz.) pkg. white chocolate baking bar, cut into pieces

1/8

teaspoon peppermint extract

1/8

teaspoon Betty Crocker™ green gel food color

2

tablespoons Betty Crocker™ chocolate candy sprinkles

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Ingredients

1

box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie box

Football-shaped cookie cutter, 3 1/2x2 inches

1/2

cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)

Betty Crocker™ white decorating icing (from 4.25-oz tube)

1

Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.

2

Make brownie batter as directed on box. Spread in pan.

3

Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.

4

Using foil to lift, remove brownies from pan, and peel foil away. With football-shaped cookie cutter, cut brownies into football shapes. Set aside leftover pieces for snacking. Spread frosting on brownies. Pipe on decorating icing to look like football laces.

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Outrageous Stacked Peanut Butter Brownies

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Outrageous Stacked Peanut Butter Brownies

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BAKE:350 FOR 30 MINS.
Ingredients

1

pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix

Vegetable oil, water and egg called for on cookie mix pouch

1

box (19.9 oz) Betty Crocker™ dark chocolate fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

16

peanut butter creme-filled sandwich cookies

8

Reese's Peanut Butter Cups, unwrapped

1/2

cup creamy peanut butter (for drizzle, optional)

1

tablespoon coconut oil (for drizzle, optional)

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Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

3

tablespoons vegetable oil

1

tablespoon water

1

egg

2

tablespoons sugar

36

heart-shaped milk chocolate candies

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BAKE:375 F 8-10 mins

Ingredients

1/2

cup granulated sugar

1/2

cup packed brown sugar

1/2

cup creamy peanut butter

1/2

cup butter, softened

1

egg

1 1/2

cups Gold Medal™ all-purpose flour

3/4

teaspoon baking soda

1/2

teaspoon baking powder

Additional granulated sugar

About 36 Hershey's Kisses Brand milk chocolates, unwrapped

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Ingredients

1

pouch Betty Crocker™ peanut butter cookie mix

Oil, water and egg called for on cookie pouch mix SAVE $

1

container Betty Crocker™ Rich & Creamy chocolate frosting

1/4

cup creamy peanut butter SAVE $

1

tube Betty Crocker™ white decorating cookie icing

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Ingredients

1

box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, oil and eggs called for on brownie mix box

2/3

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

Betty Crocker™ gel food colors, as desired

Betty Crocker™ candy sprinkles and colored sugars, as desired

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Ingredients

1

1 box (18.3 oz) Betty Crocker™ fudge brownie mix

1/2

cup butter, melted

1

egg

1

tablespoon water

1/4

cup Betty Crocker™ assorted pastel candy sprinkles

63

Cadbury™ mini eggs (from 10-oz bag, about 1 cup )

STEPS:

1

Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in candy sprinkles. Let stand 15 minutes.

2

Shape dough into 21 (1 1/2-inch) balls. Place 2 inches apart on parchment-lined large cookie sheets. Press each ball slightly to flatten. On each cookie, press 3 Cadbury™ mini eggs in center, reshaping if necessary.

3

Bake 9 to 11 minutes or until edges are set (center will appear slightly wet). Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely on cooling rack, about 30 minutes. Store covered in airtight container.

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Ingredients

1

pouch Betty Crocker™ Sugar Cookie Mix

1

pouch each Betty Crocker™ Cookie Icing in white, red, blue, and green

1

tube Betty Crocker™ black Decorating Gel

1

pouch Betty Crocker™ Candy Shop decors rainbow chips

1

bottle Betty Crocker™ Chocolate Sprinkles

12

marshmallows

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Ingredients

Cookies

1

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

1/3

cup HERSHEY'S natural cocoa

1/2

cup butter, softened

2

tablespoons water

1

egg

1

cup HEATH milk chocolate toffee bits (from 8-oz bag)

Filling

1/2

cup HERSHEY'S milk chocolate chips (from 11.5-oz bag)

2

tablespoons heavy whipping cream

1

tablespoon butter

Decoration

2

teaspoons Betty Crocker™ Decorating Decors Jingle Mix nonpareils (from 2.1-oz container)

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Ingredients

Cookies

1/2

cup granulated sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

1

egg yolk

1 1/2

cups Gold Medal™ all-purpose flour

1/4

cup unsweetened baking cocoa

Mint Filling

1/4

cup butter or margarine, softened

1

cup powdered sugar

1

tablespoon milk

1/4

teaspoon peppermint extract

2

drops green food color

1/4

cup semisweet chocolate chips

1/4

teaspoon shortening

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Ingredients

3

egg whites, at room temperature

1/4

teaspoon cream of tartar

1/4

teaspoon mint extract

1/8

teaspoon salt

1/2

cup sugar

1/4

teaspoon red food color

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Ingredients

2

egg whites

1/4

teaspoon cream of tartar

1/8

teaspoon salt

1/2

cup sugar

1/4

teaspoon mint extract

3

to 5 drops green food color

Betty Crocker™ multicolored candy sprinkles, if desired

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1/2

cup chocolate cookie crumbs

1

tablespoon butter, melted

3

containers (6 oz each) Yoplait® Light mocha mint yogurt

3

tablespoons chocolate-flavor syrup

2/3

cup Cool Whip frozen whipped topping, thawed

Chopped thin rectangular crème de menthe chocolate candies, if desired

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Ingredients

Cookie Cups

1

pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix

1/4

cup butter, softened

2

tablespoons water

1

egg

Frosting

1/3

cup butter, softened

1/3

cup creamy peanut butter

1

cup powdered sugar

Topping

1

tablespoon miniature semisweet chocolate chips, if desired

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Ingredients

1

box Betty Crocker™ Super Moist™ carrot cake mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard covered with wrapping paper and plastic food wrap or foil

1

container Betty Crocker™ Whipped fluffy white frosting

1

cup shredded coconut

Construction paper

Jelly beans or small gumdrops, as desired

1

cup shredded coconut

Green food color

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Ingredients

1

box Betty Crocker™ Super Moist™ yellow or white cake mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard covered with wrapping paper and plastic food wrap or foil

1

container Betty Crocker™ Rich & Creamy vanilla frosting

Red food color

1

large marshmallow, cut in half

3

cups shredded coconut

Green food color

2

strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)

1

roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)

3

green-colored sour candies, separated into strips

Construction paper

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Ingredients

Cake

1

box Betty Crocker™ Super Moist™ Cake Mix Yellow

1

cup milk

1/2

cup butter, melted

3

eggs

1/4

cup Betty Crocker™ assorted pastel candy sprinkles

Frosting

2 1/4

cups butter, softened

3

to 5 tablespoons milk

1 1/2

teaspoons vanilla

4 1/2

cups powdered sugar

Betty Crocker™ Food Color Gel pink, blue and yellow

Decorations

Assorted CADBURY™ Crème Egg candies, Cadbury™ mini eggs, M&M's® chocolate candies, PEEPS® marshmallow bunnies

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Ingredients

1

box Betty Crocker™ Super Moist™ devil's food cake mix

Water, oil and eggs called for on cake mix box

1

container Betty Crocker™ Rich & Creamy chocolate frosting

1

cup chocolate cookie crumbs

1

can (6.4 oz) Betty Crocker™ green decorating cake icing

8

to 12 PEEPS® marshmallow bunnies

1

can (6.4 oz) Betty Crocker™ orange decorating cake icing

STEPS:

1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack until completely cooled, about 30 minutes.

2

Spread chocolate frosting on top of cake; sprinkle with chocolate cookie crumbs. Use green icing to make garden rows, using photo as guide. Insert toothpick halfway into base of each PEEPS® marshmallow bunny. Insert bunnies, toothpick side down, into cake.

3

Use orange and green icings to make carrots on cake, using photo as a guide. Cut into 4 rows by 3 rows to serve.

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.

2

Using foil to lift, remove brownies from pan, and peel foil away. Cut brownie in half; place 1 half on serving plate.

3

Spoon frosting into microwavable bowl. Microwave uncovered on High 15 seconds. Stir frosting until smooth. Spread half of frosting over brownie half on plate. Place other half of brownie on top; spread remaining frosting over top. Sprinkle with candies. Refrigerate 30 minutes to set. Store loosely covered.

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Ingredients

1

box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1

container Betty Crocker™ Rich & Creamy chocolate fudge frosting

1

cup shredded coconut

Green food color

Candy Easter eggs, as desired

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Ingredients

1

box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1

container Betty Crocker™ Whipped fluffy white frosting

Green-colored sour candy separated into strips

Jelly beans or other desired candies

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Ingredients

1

box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with creamy vanilla filling

Water, vegetable oil and eggs called for on cupcake mix box

1/2

teaspoon yellow gel food color

2

containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting

Candy honeybee decorations, if desired

1

tablespoon honey

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Ingredients

1

box Betty Crocker™ Super Moist™ cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box SAVE $

1

cup Betty Crocker™ Rich & Creamy frosting (any non-chip, no-nut flavor)

3

bags (14 oz each) yellow candy melts

48

paper lollipop sticks

Block of white plastic foam

48

orange heart sprinkles

96

yellow heart sprinkles

96

orange wildflower sprinkles

96

blue or green mint confetti sprinkles

STEPS:

1 Make and bake cake mix in 13x9-inch pan as directed on box. using water, oil and eggs. Cool completely. Crumble cake into bowl. Add frosting; mix well. Roll into 1-inch balls; onto waxed paper-lined cookie sheet. Freeze until firm. Keep refrigerated.

2

In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip into melted candy to cover; tap off any excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. Let set. Reheat with remaining candy and cake balls. With toothpick, dot small amount of leftover melted candy on cake pop for beak; attach 1 orange heart sprinkle, pointed side out. With same technique, attach 2 yellow sprinkles for wings, pointed side out, on sides of pop; attach two 2 orange wildflower sprinkles at bottom of pop for feet; and attach 2 blue sprinkles for eyes.

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Ingredients

1

cup Gold Medal™ all-purpose flour

1

teaspoon baking soda

1/8

teaspoon salt

1/2

cup sugar

1/3

cup creamy peanut butter

1/4

cup butter or margarine, softened

1

egg

2

tablespoons whipping cream

1

teaspoon vanilla

1/4

cup chopped unsalted peanuts

1

bag (12 oz) Reese's peanut butter cups miniatures, unwrapped

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Reese’s Peanut Butter Cup Cookie Skillet

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Reese’s Peanut Butter Cup Cookie Skillet

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Ingredients

1

pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix

Vegetable oil, water and egg called for on cookie mix pouch

1/3

cup chopped cocktail peanuts

1

bag (8 oz) Reese's Peanut Butter Cups™ Minis

Vanilla ice cream, if desired

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Reese’s™ Peanut Butter Cup™ Cookie Skillet | Betty Crocker Recipe

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Cake and Frosting

1

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and whole eggs called for on cake mix box

1

cup mashed bananas (2 medium)

3/4

cup miniature semisweet chocolate chips

1

container Betty Crocker™ Rich & Creamy chocolate frosting

Garnishes, as desired

Banana slices

Whipped topping

Betty Crocker™ rainbow mix decorating decors

Cherries

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Ingredients

1

box Betty Crocker™ Super Moist™ yellow cake mix

1

cup mashed very ripe bananas (2 medium)

1/2

cup vegetable oil

1/4

cup water

3

eggs

1

container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting

1

container (1 lb) Betty Crocker™ Rich & Creamy vanilla or creamy white frosting

1

container (1 lb) Betty Crocker™ Whipped strawberry frosting

48

maraschino cherries with stems, patted dry

1/4

cup Betty Crocker™ Decorating Decors multicolored candy sprinkles

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Ingredients

1

box Betty Crocker™ Super Moist™ yellow or devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box T

1

container Betty Crocker™ Rich & Creamy vanilla frosting

Ivory or yellow gel food color

Decorating bags with tips

1

container Betty Crocker™ Rich & Creamy chocolate frosting

Multicolored jumbo gumdrops (red, green, black)

Miniature candy-coated chocolate candies

Peppermint patty candies

Pretzel sticks

Candy eyeballs

Black edible gel pen

Black licorice

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Ingredients

1

box Betty Crocker™ Super Moist™ cake mix (any flavor)

Water, oil and eggs called for on cake mix box

1

container Betty Crocker™ Rich & Creamy vanilla frosting

Yellow liquid or gel food color

16

large marshmallows

32

brown candy-coated milk chocolate candies

2

black licorice wheels

Betty Crocker™ black decorating gel

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Ingredients

1

box (17.8 oz) Betty Crocker™ Supreme triple chunk brownie mix

Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

1

cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16 oz container)

9

Reese's peanut butter cups miniatures, unwrapped, coarsely chopped

STEPS:

1

Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.

2

Using foil to lift, remove brownies from pan, and peel foil away. Cut brownie in half; place 1 half on serving plate.

3

Spoon frosting into microwavable bowl. Microwave uncovered on High 15 seconds. Stir frosting until smooth. Spread half of frosting over brownie half on plate. Place other half of brownie on top; spread remaining frosting over top. Sprinkle with candies. Refrigerate 30 minutes to set. Store loosely covered.

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Ingredients

1/3

cup sugar

1 1/2

teaspoons ground cinnamon

1

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

2

tablespoons Gold Medal™ all-purpose flour

1/2

cup butter, softened

1

egg

20

Hershey’s™ milk chocolate nuggets, unwrapped

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Ingredients

1

box Betty Crocker™ Super Moist™ cake mix (any flavor)

Water, oil and eggs called for on cake mix box

STEPS:

1

Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)

2

Make cake batter as directed on box, using water, oil and eggs.

3

For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.

4

Serve waffles warm or cold with toppings of your choice.

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Ingredients:

1 (18.25 ounce) package chocolate cake mix
½ gallon chocolate ice cream, softened

STEPS:

Step 1Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.

Step 2Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.

Step 3Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.

Step 4Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.

Step 5Cover with waxed paper and freeze until very firm. Decorate as desired.

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Ingredients

1

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1/4

teaspoon pink paste food color

3/4

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)

3/4

cup miniature semisweet chocolate chips

32

paper lollipop sticks

1

bag (16 oz) white candy melts or coating wafers, melted

1

large block white plastic foam

1

bag (16 oz) green candy melts or coating wafers, melted

1

cup light green candy melts (from 16-oz bag), melted

STEPS:

1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding pink paste food color. Cool completely.

2

Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and chocolate chips; mix well. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.

3

Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick 1/2 inch into melted white candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip each cake ball into melted green candy to cover; tap off excess. Return sticks to foam block. Let stand until set. With toothpick, decorate cake balls with light green candy to look like watermelons. Let stand until set.

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Ingredients

1

box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

3/4

cup Betty Crocker™ Whipped cream cheese frosting (from 12-oz container)

4

cups green candy melts

3

tablespoons shortening

2

cups black candy melts

72

paper lollipop sticks

Block of plastic foam

36

creme-filled chocolate sandwich cookies

72

Bugles® original flavor snacks

1

roll Betty Crocker™ Fruit by the Foot™ strawberry chewy fruit snack (from 4.5-oz box), cut into 72 (2x1/4-inch) pieces

72

pieces yellow Fruity Cheerios™ cereal (1/3 cup)

Bite-size red licorice candy strips (from 4-oz bag)

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Ingredients

1

box Betty Crocker™ Super Moist™ devil's food cake mix

1

cup water

1/2

cup vegetable oil

3

eggs

1 1/2

containers Betty Crocker™ Rich & Creamy chocolate frosting

Tray or cardboard (20x14 inches), covered with wrapping paper and plastic food wrap or foil

2

yellow Betty Crocker® Fruit Gushers® fruit snacks, from a 5.4-oz box or 1 large yellow gumdrop

1

small black gumdrop

Black shoestring licorice

STEPS:

1

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans.

2

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate or freeze cake 30 to 60 minutes or until firm.

3

Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake as shown in diagram; arrange pieces on serving tray. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining frosting. Use yellow fruit snacks or gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

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Ingredients

2

boxes Betty Crocker™ Super Moist™ devil's food or yellow cake mix

Water, vegetable oil and eggs called for on cake mix boxes

2

containers Betty Crocker™ Rich & Creamy chocolate frosting

1/4

cup Betty Crocker™ Rich & Creamy vanilla frosting

6

Oreo chocolate creme sandwich cookies

8

candy-coated peanut butter pieces (6 brown, 2 orange)

4

banana-shaped hard candies

2

banana stretchy and tangy taffy candies (from 6-oz bag)

STEPS:

1

Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) and two 8-inch round cake pans with shortening; coat with flour (do not use cooking spray). Place paper baking cups in 2 regular-size muffin cups.

2

In large bowl, make batter for both cake mixes as directed on boxes. (Two boxes of cake batter can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 3/4 cups batter into 1 1/2-quart bowl. Pour 2 1/2 cups batter in each cake pan. Divide remaining cake batter between 2 muffin cups, filling two-thirds full.

3

Bake muffin pan 17 to 21 minutes, cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. Freeze cakes 45 minutes before cutting to reduce crumbs, if desired. If necessary, cut off rounded tops of cakes.

4

Place one 8-inch cake on serving plate; spread 1/3 cup chocolate frosting over top. Top with bowl cake layer, cut side down. Use photo as a guide to cut remaining 8-inch cake into owl's head and wings. Use 2 skewers inserted through cake layers at ears to keep head up. Press cut wing shapes against the body. Spread thin layer of chocolate frosting over sides and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.

5

Spoon 1/4 cup vanilla frosting into small bowl. Stir in 2 tablespoons chocolate frosting to make light brown. Spread over belly area of owl cake with downward strokes to make ruffled look. Twist creme-filled chocolate cookies open, leaving creme on one side of each. Discard remaining sides. Press 2 cookies onto owl cake to make eyes. Press 1 brown peanut butter candy on each cookie to make pupil. Place banana-shaped hard candies on base of owl body to make feet. Flatten banana-shaped taffy candy; cut into 2 large triangles, and press onto owl's face to make beak.

6

To make baby owls, frost cupcakes with chocolate frosting, making slight peaks for horns. Press 2 chocolate cookies on each cupcake to make eyes. Press 1 brown peanut butter candy on each cookie to make pupil. Add 1 orange peanut butter candy to each to make nose. Remove toothpicks before serving. Store loosely covered.

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Ingredients

1

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1

container Betty Crocker™ Whipped fluffy white frosting

Red food color

STEPS:

1

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.

2

In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.

3

Bake square pan 25 to 29 minutes, round pan 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

4

Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.

5

Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.

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Ingredients

Decrease Serving

24

Increase Serving

Adjust

Original recipe yields 24 servings

Ingredient Checklist

1 ½ cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon sea salt

½ cup butter, softened

¼ cup white sugar

½ cup brown sugar

1 egg

2 teaspoons vanilla extract

1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix

1 ⅓ cups water

⅓ cup canola oil

3 eggs
STEPS:

Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Step 2
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Step 3
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Step 4
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Ingredients

Decrease Serving

12

Increase Serving

Adjust

Original recipe yields 12 servings

Ingredient Checklist

1 (18 ounce) package small chocolate chip cookies

¼ cup margarine, melted

1 cup hot fudge topping

2 quarts vanilla ice cream

1 cup whipped cream

12 cherries cherries

STEPS:

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Step 2
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Step 3
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

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Ingredients

Unsweetened baking cocoa

6

oz semisweet baking chocolate, chopped

1/2

cup plus 2 tablespoons butter

3

whole eggs

3

egg yolks

1 1/2

cups powdered sugar

1/2

cup Gold Medal™ all-purpose flour

Additional powdered sugar, if desired

STEPS:

1

Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.

2

In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

3

Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

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Ingredients

3/4

cup whipping cream

1 1/2

cups semisweet chocolate chips

1

box Betty Crocker™ Super Moist™ devil's food cake mix

1

box (4-serving size) chocolate fudge instant pudding and pie filling mix

1 1/4

cups water

1/2

cup vegetable oil

4

eggs

1

container Betty Crocker™ Rich & Creamy chocolate frosting

Powdered sugar

Sliced strawberries

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Ingredients

2 1/4

cups Gold Medal™ all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

1

cup butter, softened S

3/4

cup granulated sugar

3/4

cup packed brown sugar

1

egg

1

teaspoon vanilla

2

cups semisweet chocolate chips

1

cup coarsely chopped nuts, if desired

STEPS:

Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.

In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.

Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.

Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

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Ultimate Chocolate Chip Cookies | Betty Crocker Recipe

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Ingredients

1

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Flour, butter and egg called for on sugar cookie pouch for cutout cookies

1/2

cup Betty Crocker™ Rich & Creamy vanilla frosting

3

tablespoons coarse white sparkling sugar

48

miniature marshmallows

1

pouch (7 oz) Betty Crocker™ Decorating Cookie Icing chocolate icing

STEPS:

1

Heat oven to 375°F. In large bowl, mix cookie mix, flour, melted butter and egg until soft dough forms.

2

Shape into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light golden brown on edges. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.

3

Using knife, spread 1 teaspoon frosting on cookie. Immediately sprinkle sugar evenly over frosting. Slightly flatten 2 miniature marshmallows, and press on cookie for ears. Using chocolate icing, pipe eyes, nose and mouth on cookie. Repeat with remaining cookies.

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Ingredients

2

boxes Betty Crocker™ Super Moist™ party rainbow chip cake mix

Water, vegetable oil and eggs called for on cake mix boxes

2

containers Betty Crocker™ Whipped vanilla frosting

2

cups M&M's® chocolate candies

1

cup M&M's® minis chocolate candies

3/4

cup assorted Betty Crocker™ candy sprinkles

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Ingredients

1

pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix

Butter and egg called for on cookie mix pouch

1/2

cup butterscotch chips

1/2

cup white vanilla baking chips

STEPS:

1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2

In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Stir in butterscotch chips and white vanilla baking chips. Using floured fingers, evenly press dough in pan.

3

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.

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Ingredients

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

2

tablespoons Gold Medal™ all-purpose flour

1/3

cup butter or margarine, softened

1

egg, slightly beaten

Filling

2

packages (8 oz each) cream cheese, softened

1

can (14 oz) sweetened condensed milk (not evaporated)

1

tablespoon instant coffee granules or crystals

2

teaspoons vanilla

2

eggs

1

cup miniature semisweet chocolate chips

Topping

6

oz cream cheese, softened

1/2

cup whipping cream

Chocolate curls, if desired

STEPS:

1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

2

Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.

3

Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.

4

In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.

5

Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

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Ingredients

Cheesecake Layers

2

bars (2.05 oz each) Milky Way™ candy bars

1

cup unsalted butter, softened

1

cup sugar

4

packages (8 oz each) cream cheese, softened

4

eggs

1

package (4-serving size) vanilla pudding and pie filling mix (not instant)

2

teaspoons baking powder

Cake Layers

1

box Betty Crocker™ Super Moist™ dark chocolate cake mix

1

container (8 oz) sour cream

1/2

cup water

1/3

cup vegetable oil

2

eggs

Filling and Frosting

1

jar (12 oz) caramel topping

1 1/2

containers Betty Crocker™ Rich & Creamy chocolate frosting

2

bars (2.05 oz each) Milky Way™ candy bars, cut into 1/2-inch pieces

STEPS:

1

Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.

2

In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.

3

Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.

4

Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.

5

While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.

6

In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.

7

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.

8

To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.

9

Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

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Ingredients

1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet

2

boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix

3

cups cold half-and-half

1 1/2

cups semisweet chocolate chips

3/4

cup heavy whipping cream

STEPS:

1

Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray.

2

Unroll crescent dough; press in bottom of pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.

3

In medium bowl, beat dry pudding mixes and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.

4

In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.

5

When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.

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Ingredients

2 1/3

cups Gold Medal™ all-purpose flour

1 1/4

teaspoons baking powder

1/2

teaspoon salt

3/4

cup butter or margarine, softened

1 1/4

cups granulated sugar

1/2

cup packed brown sugar

3

eggs

1

teaspoon vanilla

Cinnamon Filling

1

tablespoon granulated sugar

1

tablespoon cinnamon

Glaze

1

cup powdered sugar

1

to 2 tablespoons milk

1/4

teaspoon vanilla

STEPS:

1

Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.

2

In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.

3

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.

4

Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

5

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

6

In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.

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Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

1/2

cup butter or margarine, softened

1

egg

3

packages (8 oz each) cream cheese, softened

3/4

cup sugar

1/2

cup whipping cream

3

eggs

1

jar (10 oz) blueberry spreadable fruit

1 1/2

cups fresh or frozen (thawed and drained) whole blueberries

STEPS:

1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.

2

Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.

3

Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.

4

Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.

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Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix

1/4

cup vegetable oil

2

tablespoons water

1

egg

1

pouch (7.5 oz; snack size) Betty Crocker™ peanut butter cookie mix

2

tablespoons vegetable oil

1

tablespoon water

1/4

cup dark chocolate chunks, if desired

STEPS:

1

Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper or spray with cooking spray.

2

With stand mixer or hand-held mixer, beat double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons water and the egg until a soft dough forms. Spread half of dough in bottom of pan.

3

With stand mixer or hand-held mixer, beat peanut butter cookie mix, 2 tablespoons oil and 1 tablespoon water until a crumbly dough forms. Spoon tablespoons of dough over chocolate cookie dough. Spoon remaining chocolate cookie dough in between mounds of peanut butter cookie dough. Use spatula to flatten dough. Sprinkle chocolate chunks evenly over top.

4

Bake 30 to 35 minutes or until edges are brown and center is set. Cool completely, about 45 minutes.

5

For bars, cut into 4 rows by 4 rows.

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Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

3

tablespoons vegetable oil

2

teaspoons water

1

egg

1/2

cup Hershey'sMini Kisses™ Brand milk chocolates

3

teaspoons white sparkling sugar

16

Hershey'sKisses™ Brand milk chocolates, unwrapped

Steps are the video.

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Ingredients

3/4

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

2

oz (from 8-oz package) cream cheese, softened

1

box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

16

Oreo chocolate sandwich cookies, coarsely crushed (about 2 cups)

These should be easy...

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Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

3

tablespoons vegetable oil SAVE $

1

tablespoon water

1

egg

1

cup chocolate chips

1

cup butterscotch chips

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Ingredients

1

box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix

3/4

cup chocolate milk

1/3

cup butter, melted

3

eggs

1

container (8 oz) sour cream

1

package (4-serving size) chocolate fudge instant pudding and pie filling mix

1

bag (12 oz) semisweet chocolate chips (2 cups)

Rich Chocolate Glaze

3/4

cup semisweet chocolate chips

3

tablespoons butter

3

tablespoons light corn syrup

1 1/2

teaspoons water