Candied Bacon Monster Cookies
EntertainingIngredients
| 2 | cups packed brown sugar |
| 1 | cup butter, softened |
| 1 | cup SKIPPY® Creamy Peanut Butter |
| 2 | eggs |
| 2 | teaspoons vanilla extract |
| 2 | cups all-purpose flour |
| 2 | cups quick-cooking oats |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
| 1 | cup chocolate chips |
| 1 | cup mini candy-coated chocolate pieces |
| 12 | slices Candied Thick Cut Bacon, chopped and dividedHeat oven to 350°F. |
| Candied Thick-Cut Bacon | |
|---|---|
| 1 | (1-pound) package HORMEL® BLACK LABEL® Original Thick Cut Bacon |
| 1 | cup maple syrup |
| 2 | cups firmly packed brown sugar |
Directions
Heat oven to 350°F.
In large bowl, combine brown sugar, butter and peanut butter. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, oats, baking powder, baking soda and salt. Beat at low speed until well mixed. Stir in chocolate chips, candy-coated chocolate pieces and 1 cup chopped candied bacon pieces.
Shape dough into 1 1/2-inch balls. Place, 2 inches apart, onto ungreased cookie sheets; flatten balls slightly. Bake 8-10 minutes or until edges are lightly browned. Top each cookie with additional candied bacon pieces. Cool 2 minutes on cookie sheets; transfer to cooling rack. Store in refrigerator.
For the Candied Thick-Cut Bacon
Heat oven to 375°F. Grease wire racks; place on baking sheets. Dip each bacon slice in maple syrup. Sprinkle generously with brown sugar. Arrange in single layer on wire racks. Bake 35-40 minutes or until browned and candied. Let stand on racks to cool.
Buckeye Brownie Cookies
EntertainingIngredients
| 1 | (18.3-ounce) box fudge brownie mix |
| ¼ | cup butter (melted) |
| 4 | ounces cream cheese (softened) |
| 1 | egg |
| 1 | cup powdered sugar |
| 1 | cup SKIPPY® Creamy Peanut Butter |
| 6 | ounces dark chocolate chips (melted) |
Directions
Heat oven to 350°F. Line two baking sheets with parchment paper.
In large bowl, beat brownie mix, butter, cream cheese, and egg. The mixture will be sticky. Using a cookie scoop, scoop mixture onto prepared cookie sheets, making 24 cookies.
In small bowl, beat together powdered sugar and peanut butter until smooth. Form mixture into 24 1-inch balls.
Bake 10 to 12 minutes, or until edges are firm. Immediately press a peanut butter ball lightly onto the center of each cookie. Let cool 5 minutes, then transfer to a wire rack to cool completely.
Spoon melted chocolate on top of each cookie. Let chocolate set before storing in an airtight container.
Pepperoni Roses and Hot Honey
EntertainingIngredients
| ½ | pound pizza dough |
| ½ | cup pizza sauce |
| 1 | (6-ounce) package HORMEL® Pepperoni |
| ½ | cup finely shredded mozzarella cheese |
| Hot honey, as desired |
Directions
Heat oven to 375°F. Lightly grease mini muffin pan with nonstick cooking spray. Place pizza dough on lightly floured surface. Roll into 12x 8-inch rectangle. Cut rectangle in half crosswise. Cut dough into 1-inch wide strips. Spoon pizza sauce over each dough strip. Overlap pepperoni slices across each dough strip and top with cheese.
Roll each strip into a loose coil; place each coil, pepperoni side up, in muffin cup. Bake 8 to 10 minutes or until golden brown and cheese is bubbly.
Remove from muffin pan. Drizzle with hot honey, as desired.
Dipped Pretzels and Bacon
EntertainingIngredients
| 1 | cup semisweet chocolate chips |
| 1 | cup white vanilla flavored melting wafers |
| 1 | (10-ounce) bag pretzel rods (about 28 pretzels) |
| 1 | (16-ounce) package HORMEL® BLACK LABEL® Original bacon, crisply cooked and crumbled |
| Chocolate or colored sprinkles and chopped PLANTERS® peanuts, if desired |
Directions
In medium microwave-safe bowl, microwave chocolate chips HIGH (100%), stirring occasionally, 1 1/2 minutes or until melted and smooth.
In medium microwave-safe bowl, microwave melting wafers HIGH (100%), stirring occasionally, 1 1/2 minutes or until melted and smooth.
Dip one end of each pretzel in melted chocolate or vanilla; arrange on wax-paper-lined baking sheets.
Decorate with colored sprinkles or peanuts, if desired. Sprinkle each with crumbled bacon.
Refrigerate 15 minutes or let stand at room temperature 30 minutes or until set. Store in refrigerator.
Chocolate Peanut Butter Pretzel Nut Clusters
EntertainingIngredients
| 1 | (10-ounce) bag chocolate melting wafers |
| 1 | (10-ounce) bag white vanilla flavored melting wafers |
| ½ | cup SKIPPY® Creamy Peanut Butter |
| 2 | cups PLANTERS® dry roasted peanuts |
| 1½ | cups broken pretzel sticks |
Directions
In large microwave safe bowl, place melting wafers and peanut butter. Microwave uncovered on HIGH 1 minute, stirring after 30 seconds, until smooth.
Continue to microwave in 30 second intervals, stirring until completely melted.
Stir in peanuts and pretzels.
Drop by ¼ cup amounts into baking cup lined muffin tin or onto waxed paper.
Refrigerate about 1 hour or until firm. Store in refrigerator.