Peanut Butter Oatmeal Chocolate Chunk Cookies



Prep Time: 15 min


Total Time: 28 min

Makes: About 2-1/2 doz. or 30 servings, one cookie each



1 cup flour

1 cup old-fashioned or quick-cooking oats

1/2 tsp. baking soda

1/2 tsp. Baking Powder

1/4 tsp. salt

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup peanut butter

1 egg

1-1/2 tsp. vanilla

6 squares Semi-Sweet Baking Chocolate, coarsely chopped



PREHEAT oven to 375F. Mix flour, oats, baking soda, baking powder

and salt; set aside. Beat butter, sugars and peanut butter in large

bowl with electric mixer on medium speed until light and fluffy. Add

egg and vanilla; mix well. Gradually add flour mixture, mixing until

well blended after each addition. Stir in chocolate.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased

baking sheets.

BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from

baking sheets to wire racks. Cool completely.

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White Chocolate-Cranberry Biscotti



Prep Time: 10 min

Total Time: 2 hr 28 min

Makes: 2 doz. or 24 servings, one biscotti each



2 cups flour

1-1/2 tsp. Baking Powder

1/4 tsp. salt

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 eggs

1 tsp. vanilla

1-1/2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal

3 squares Premium White Baking Chocolate, chopped

4 squares Semi-Sweet Baking Chocolate, melted



PREHEAT oven to 325F. Mix flour, baking powder and salt; set aside.

Beat butter and sugar in large bowl with electric mixer on medium

speed until light and fluffy. Blend in eggs and vanilla. Gradually

add flour mixture, beating well after each addition. Stir in cereal

and white chocolate. Divide dough in half. Shape each half into 14x2-

inch log with lightly floured hands; place on greased baking sheet.

BAKE 25 to 30 min. or until lightly browned. Remove from baking

sheet. Place on cutting board; cool 10 min. Using a serrated knife,

diagonally cut each log into 12 slices; place upright on baking

sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until

slightly dried. Remove from baking sheet. Cool on wire racks.

DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate

over biscotti.) Let stand until set. Store in tightly covered

container at room temperature.

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Chocolate Walnut Coconut Bars



Prep Time: 10 min

Total Time: 40 min

Makes: Makes 32 servings, one bar each.



11 whole Honey Grahams, crushed (about 1-1/2 cups crumbs)

1/4 cup (1/2 stick) butter or margarine, melted

1 pkg. (8 oz.) Semi-Sweet Baking Chocolate, chopped

1-1/2 cups FLAKE Coconut

1/2 cup Walnut Pieces

1/2 cup raisins

1 can (14 oz.) sweetened condensed milk



PREHEAT oven to 350F. Line 13x9-inch baking pan with foil, with ends

of foil extending over sides of pan. Mix graham crumbs and butter;

press firmly onto bottom of prepared pan.

SPRINKLE chocolate, coconut, walnuts and raisins over crust. Pour

condensed milk evenly over ingredients in pan.

BAKE 25 to 30 min. or until lightly browned. Cool in pan. Lift

dessert from pan using foil handles. Cut into 32 bars to serve.

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Caramel Cheesecake Bars



Prep Time: 15 min

Total Time: 5 hr min

Makes: Makes 32 servings, one bar each.



1-1/2 cups crushed NILLA Wafers (about 50 wafers)

1 cup chopped Pecans, divided

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) Cream Cheese, softened

1 cup sugar

1 cup Sour Cream

3 Tbsp. flour

1 Tbsp. vanilla

4 eggs

1/4 cup caramel ice cream topping



PREHEAT oven to 325F. Line 13x9-inch baking pan with foil, with ends

of foil extending over sides of pan to form handles . Mix wafer

crumbs, 1/2 cup of the pecans and the butter. Press firmly onto

bottom of prepared pan. Refrigerate until needed.

BEAT cream cheese and sugar in large bowl with electric mixer on

medium speed until well blended. Add sour cream, flour and vanilla;

mix well. Add eggs, one at a time, mixing on low speed after each

addition just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely.

Refrigerate 4 hours or overnight. Lift out of pan onto cutting board,

using foil handles. Drizzle with topping and remaining 1/2 cup

pecans. Let stand until topping is set. Store any leftovers in

refrigerator.

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Kelly in IL