Rolo Filled Chocolate Cookies

Ingredients

1

roll (16.5 oz)  refrigerated chocolate chip cookies

1/4

cup unsweetened baking cocoa

2

tablespoons heavy whipping cream

28

rolo or store brand chewy caramels in milk chocolate (from 12-oz bag), unwrapped

1/2

cup milk chocolate chips

1/4

teaspoon vegetable oil

1/4

teaspoon kosher (coarse) salt

Steps

• 1

  Heat oven to 350°F. Line large cookies sheets with cooking parchment paper.
• 2

  In large bowl, crumble cookie dough; stir or knead in cocoa and whipping cream until well mixed.
• 3

  Shape dough into 28 (1 1/4-inch) balls. Form dough around each candy, covering completely, reshaping into balls. Place 2 inches apart on cookie sheets.
• 4

  Bake 12 to 15 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 30 minutes.
• 5

  In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Drizzle over cookies; sprinkle with salt. Cool about 1 hour or until chocolate is set. Store covered at room temperature.

Cookie Dough Bites

Ingredients

1

roll  refrigerated peanut butter cookies

12

oz cream cheese, softened

1/4

cup packed brown sugar

1/4

cup honey

1/2

cup miniature chocolate chips

Steps

• 1

  Heat oven to 350°F. Shape cookie dough into 60 (1/2-inch) balls. Place 30 balls on each of 2 ungreased large cookie sheets. Flatten each ball slightly.
• 2

  Bake 8 to 9 minutes or until cookies are golden brown on edges. Remove from cookie sheets to cooling rack; cool 5 minutes.
• 3

  Meanwhile, in medium bowl, mix cream cheese, brown sugar and honey until well combined. Stir in miniature chocolate chips. Spoon cream cheese mixture on cookies. Serve immediately, or refrigerate until ready to serve.

Butter Pecan Pretzel Bars

Ingredients

1

roll (16.5 oz)  refrigerated chocolate chip cookies

3/4

cup chopped toasted pecans

1

bag (11 oz) caramels, unwrapped

2

tablespoons milk

1

cup broken tiny pretzel twists (about 40 twists)

1/4

teaspoon kosher (coarse) salt

Steps

• 1

  Heat oven to 350°F.
• 2

  In medium bowl, crumble cookie dough; stir or knead in 1/2 cup of the pecans until well mixed. Press evenly in ungreased 9-inch square pan.
• 3

  Bake 18 to 22 minutes or until deep golden brown. Cool 30 minutes.
• 4

  In medium microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every 60 seconds, until melted and smooth. Pour evenly over bar. Sprinkle with pretzels and remaining 1/4 cup pecans, pressing slightly into caramel. Sprinkle with salt. Cool about 1 hour 30 minutes or until caramel is set. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Baklava Cheesecake Bars

Ingredients

2

cans (8 oz each)  refrigerated crescent dough sheet

2

packages (8 oz each) cream cheese, softened

1 1/2

cups sugar

1/2

teaspoon grated lemon peel

2

cups walnuts, finely chopped

1/2

teaspoon ground cinnamon

1/4

cup honey

1

teaspoon fresh lemon juice

Steps

• 1

  Heat oven to 350°F. Unroll 1 can of dough. Place in bottom of ungreased 13x9-inch (3-quart) baking dish. Press in bottom of baking dish.
• 2

  In medium bowl, beat cream cheese, 1 cup of the sugar and the lemon peel with electric mixer on medium speed until smooth and creamy. Spread over dough in baking dish. Set aside.
• 3

  In medium bowl, mix remaining 1/2 cup sugar, the walnuts and cinnamon; sprinkle evenly over cream cheese mixture.
• 4

  Unroll second can of dough. Carefully place on top of walnut mixture, stretching dough to cover filling.
• 5

  In small bowl, mix honey and lemon juice; brush over dough.
• 6

  Bake 30 to 35 minutes or until golden brown. Cool 20 minutes. Refrigerate about 3 hours or until well chilled. For diamond shapes, cut 6 diagonal parallel lines down length of pan; cut 6 diagonal lines across straight lines.

Birthday Cake Cinnamon Roll Lasagna

Ingredients

2

cans (12.4 oz each)  refrigerated cinnamon rolls with icing

1 1/4

cups milk

1

package (8 oz) cream cheese, softened

1

cup powdered sugar

1

container (12 oz)  frozen whipped topping, thawed

1

container (1.75 oz) rainbow mix candy sprinkles (about 1/3 cup)

24

Oreo Golden birthday cake flavor creme sandwich cookies, coarsely crushed (about 4 cups)

Steps

• 1

  Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed on cans for faster bake method. Cool completely, at least 30 minutes. Refrigerate icing containers for later use.
• 2

  Cut each cinnamon roll in half horizontally. In ungreased 13x9-inch (3-quart) glass baking dish, place 12 of the cinnamon roll bottom halves, cut sides up, in single layer. Cut remaining 4 bottom halves into smaller pieces to fill empty spots in between.
• 3

  In small microwavable bowl, add icing from both containers; beat in milk with whisk. Microwave uncovered on High 20 to 40 seconds or until blended. Pour half of the icing mixture evenly over cinnamon roll layer.
• 4

  In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping bowl frequently. Beat in 2 cups of the whipped topping. Stir in 1/4 cup of the sprinkles. Spread cream cheese mixture on top of soaked cinnamon roll layer. Sprinkle 2 cups of the crushed cookies over cream cheese layer.
• 5

  Repeat cinnamon roll layer with remaining 16 cinnamon roll halves, cut sides up, pushing halves into cookie-cream cheese layer. Pour remaining icing mixture over cinnamon roll layer. Drop whipped topping by spoonfuls on top of soaked cinnamon roll layer; spread evenly. Refrigerate 4 hours.
• 6

  When ready to serve, sprinkle remaining cookies and sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.