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Ingredients

90 buttery rectangular crackers (from 13.7-oz box)

1can (14 oz) sweetened condensed milk (not evaporated)

1cup packed brown sugar

½cup butter

¼cup milk

1bag (11.5 oz) milk chocolate chips (2 cups)

Steps

1 Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.

2  In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.

3  Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.

4  In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

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Death By Chocolate Cookies (Double Chocolate Cookie)

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Death By Chocolate Cookies (Double Chocolate Cookie)

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Cook time: 10 Min  Prep time: 15 Min  Serves: 1½ dozen large cookies or 3 dozen small cookies

Ingredients

2 pkg (16 squares) semi-sweet baking chocolate; divided

¾ cup packed brown sugar

¼ cup butter

2 eggs

1 tsp. vanilla extract

½ cup flour

¼ tsp. baking powder

2 cups chopped nuts (optional)

Directions

1. Heat oven to 350 degrees. Coarsely chop 8 squares (1 pkg) of the chocolate; set aside.

2. Microwave remaining 8 squares of chocolate in large microwavable bowl on High 1 minutes. Stir until chocolate is melted and smooth.

3. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts.

4. Drop by 1/4 Cupfuls (use medium cookie scoop) onto greased cookie sheet for large cookies or use a small cookie scoop for smaller cookies.

5. Bake 10-12 min. for large cookies or until cookies are puffy and feel set to the touch.

6. Cool on cookie sheet about 1 min. Transfer to wire rack and cool completely.

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1 pkg devils food cake mix
2 eggs
1/3 cup oil
Handful of chocolate chips
Optional: chopped walnuts

Mix first three ingredients until just blended. Stir in chips and nuts. Roll into rounded tablespoons and place on ungreased cookie sheet. Bake 8-10 minutes at 350 degrees. Do not overbake! Let cool on sheet for ten minutes before removing to cooling rack. Enjoy!

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https://easypeasypleasy.com/2016/01/20/4-ingredient-strawberry-white-chocolate-chip-cookies/

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1 box of lemon cake mix

2 eggs

½ c canola oil

1 t lemon extract

⅓ c powdered sugar

Preheat oven to 375 degrees.

Mix together lemon cake mix, eggs, oil and extract.  Form into balls and dip in powdered sugar before placing on the cookie sheet.  For a softer cookie, line the baking sheet with parchment paper.

Bake 6-9 minutes

-Emily Eck

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By Jenay Horvath

Prep Time: 45 minutes

Cook Time: 10-12 minutes

Ingredients:

1 White Cake Mix

1 egg

8 Tablespoons butter, softened

4 ounces cream cheese, softened

24 Rolo candies, unwrapped

3-4 Tablespoons cinnamon sugar

Prep Time: 45 minutes

Cook Time: 10-12 minutes

Ingredients:

1 White Cake Mix

1 egg

8 Tablespoons butter, softened

4 ounces cream cheese, softened

24 Rolo candies, unwrapped

3-4 Tablespoons cinnamon sugar

Instructions

1. Preheat the oven to 350 degrees. Set out a cookie sheet

2. Beat together the cake mix, egg, butter, and cream cheese until a soft dough forms. Refrigerate for at least 30 minutes

3. Scoop out and roll the dough into 24 even dough balls. Press each ball flat and place a Rolo in the center

4. Form the cookie dough around the candy bar and roll into a ball again. Roll the cookie dough ball in the cinnamon sugar and place on a baking sheet.

5. Bake for 10 minutes. Remove from the oven and let cool on the cookie sheet for 2 minutes before moving to a piece of parchment paper.

6. Use the back of a flat spatula to gently tap the cookie tops, if desired. Let cool completely. Makes 24 cookies