Frozen Yogurt Chunky Monkey Treats

 Ingredients:

1 Cup Nonfat Greek Yogurt ( I use Kirkland brand)

1/2 banana diced ( You can use a whole banana)

1 TB pure maple syrup

1 oz. chopped walnuts

melted dark chocolate

1.  In a bowl, combine yogurt, diced banana, maple syrup and chopped walnuts until well combined.

2.  Spoon the mixture onto a lined baking sheet.

3. Freeze for a least one hour.

4. Remove from the freezer and drizzle melted dark chocolate on top.

5. Freeze for about 10-15 minutes until the chocolate sets.

Monster Cookie Bars

Ingredients

• 2 large eggs
• 2/3 cup granulated sugar (5 ounces)
• 2/3 cup packed light brown sugar (5 ounces)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter (9 ounces)
• 1/3 cup butter (5 1/3 tablespoons) softened to room temperature
• 1 1/2 cups (9 ounces) chocolate chips
• 1 teaspoon baking soda
• 3 cups quick oats (12 ounces)
• 1 cup M&M's (7 ounces)

Directions

1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
3. Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
4. Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.

Note:  I made these for the Ogden Temple Rededication celebration that we had at Mom and Dad's in Brigham City.  When I was making them it did throw me off for a bit because there is no flour in the recipe.  They are really good!  I got the recipe from Mel's Kitchen Cafe.

Gingerbread White Chocolate Blondies

from www.mykitchencafe.blogspot.com

I took this to our fall break get-together at Debra's. Yummy!

2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray

Preheat oven to 350 degrees F. Prepare a 13x9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

**Update** I've had a few questions about these brownies "falling" after baking. They do fall in the middle and that is ok. I actually trimmed off the sides of the brownies (since they were ragged and a lot higher than the middle of the brownie) and saved them for my husband to eat. Then I cut up the uniform middle section of brownie into squares. Both parts taste great, the edges just don't look as pretty

Caramel Peanut Bars

1-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1 package (14 ounces) caramels
1/2 cup heavy whipping cream
1-1/2 cups (9 ounces) semisweet chocolate chips
3/4 cup chopped peanuts

In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.
In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.

Scotcheroos

1 Cup Sugar
1 1/2 Cups Light Corn Syrup
1 1/2 Cups Creamy Peanut Butter
9 Cups Rice Krispy Cereal
2 Cups Milk Chocolate Chips
1 1/2 Cups Butterscotch Chips

In a microwave-safe dish, combine sugar, syrup, and peanut butter. Microwave until mixture is smooth and sugar is dissolved (approximately 3 minutes, stirring occasionally.) Add rice cereal and mix until well-coated. Spray a cookie sheet with non-stick spray and press the coated cereal into the sheet until flat and even. Set aside.

In a microwave-safe dish, combine chocolate and butterscotch chips. Microwave until chips are melted, stirring occasionally.

Poor chocolate onto the cereal and spread evenly. Place cookie sheet into the refrigerator until chocolate has hardened (close to 10 minutes.)

Cut with a sharp knife and serve.

(I make these at work almost every day. Everyone says I make the best Scotcheroos! People come and ask for them all the time. The managers won't buy them unless I'm the baker that made them! Definitely a great dessert hit!)