Peanut Butter Banana Oatmeal Squares
perfect creamy iced coffee
Easy to make Eclair Cake
No Bake Vanilla Cake Batter Chocolate Truffles
homemade snickers bars
White Chocolate Cookies 'n' Cream Fudge
Five Minute Microwave Coffee Cake in a Coffee Cup
Peanut Butter Banana Sushi
Triple Coconut Cake
Cookie Salad

More ideas
Dawn if possible i want this for my cake lol Peanut Butter Chocolate Dessert | http://greatfoodphoto.blogspot.com
No bake peanut butter cookies.   •2 cups sugar   •1/4 cup butter   •1/2 cup milk   •1 cup peanut butter   •1 teaspoon vanilla   •3 cups rolled oats (old fashioned)  Combine all except oats and vanilla. Bring to a boil for a few minutes. Add oats and vanilla. Stir til combined and drop by spoon onto wax paper
Snickers Fudge <3
Nutter Butter Balls.... These are so good
OREO Cookie Balls  1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened 36  OREO Cookies, finely crushed (about 3 cups) 4 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted  MIX cream cheese and cookie crumbs until blended.  SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.  REFRIGERATE 1 hour or until firm.
In a microwaveable bowl: 1 cup butter, 1 can sweetened condensed milk, 2 cups brown sugar.  Microwave for 10 minutes. Stopping every 2 minutes and mix well.  When time is up use mixer and beat on high for 5 minutes.  Pour into parchment lined pan. 8x8  or 7x9  Chill until set.
S’more Caramel Corn
homemade junior mints!    Chocolate Peppermints  Makes about 8 dozen.    Ingredients    1 pound confectioners sugar (powdered sugar)  4 ounces, weight cream cheese, softened  1/4 teaspoon peppermint extract  6 ounces semi-sweet chocolate chips  Instructions    Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated.
Homemade simoa cookies
cupcake puppy chow. Tastes like cupcakes.  Buttery, funfetti cupcakes infused with sugary sprinkles.  Slightly crunchy, very powdery, and covered in magic “cupcake” formula. Makes 4-5 cups. I'll definitely leave out the butter to keep it extra crunchy!
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