Easy Snickers Candy Bar Cookies Recipes

Steps:

• Preheat oven to 350°. Cut dough into 1/4-in.-thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
• Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
• When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.

Steps:

• In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
• Beat well.
• Add flour, baking soda, baking powder and salt.
• Mix well.
• Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered.
• Place 4 inches apart on ungreased cookie sheet.
• Bake at 375°F for 13-14 minutes or until light golden brown and puffy.
• Cool 10 minutes and remove from cookie sheets.
• Makes 20 HUGE cookies.

Steps:

• Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
• Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
• Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
• Pour over first layer that was chilling then place back in freezer.
• Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.
• Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
• Return to chill until set up.
• Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
• Too wonderful for words!

Steps:

• Heat oven to 350°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats until well combined. Stir candy pieces into dough.
• Drop dough by heaping tablespoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 350°F. for 10 to 12 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.