CHOCOLATE CARAMEL OATMEAL BARS- 1½ cup all purpose flour, 1⅓ cup rolled oats, 1 cup brown sugar, ¾ teaspoon baking soda, ½ teaspoon salt, 9 tablespoons salted butter, melted and slightly cooled, 12 ounces semisweet chocolate chips, 40 soft caramel candies, 6 tablespoons milk or cream (I used heavy whipping cream), ¾ teaspoon baking soda, ½ teaspoon salt
3/4 cup butter, softened 3/4 cup brown sugar, packed 1/4 cup sugar 1 small package Devil’s Food instant pudding mix, dry (you could also just use chocolate, too) 2 eggs 1 tsp. vanilla extract 1 tsp. baking soda 2 1/4 cups flour 1 cup Andes Peppermint Crunch Baking Chips 1 cup semi-sweet chocolate chunks
The Best Hershey Chocolate Frosting Enough for one cake (I make this and put it on the cupcakes that my daughter takes to her events) 1 cups butter – softened 4 cups confectioners’ sugar 1 1/4 cups baking cocoa 1 Tablespoon vanilla extract 1/3 cup milk Instructions In a large mixing bowl, cream butter. Mix in sugar, vanilla, and cocoa. Slowly adding milk Enjoy!