A Sweet Binge

Nut Goodie Bars

Cook's notes: The recipe has been halved since these bars are decadent and rich and one bite will really do :)  Cut into 1 inch squares and keep refrigerated though they won't last long. Choosing between Nut Goodie cookies or bars is a tough choice since both are great gifts and taste delicious. I might weigh in more for the bars as there are less steps. Use wax paper in between layers when packaging.  Be sure to bake in a glass pan.

Ingredients

• 6 oz. semi- chocolate chips
• 6 oz.butterscotch chips
• 1 cup creamy peanut butter
• 1/2 cup melted butter
• 1/4 cup milk
• 2 TB. cook 'n serve vanilla pudding mix (not instant)
• 3 cups powdered sugar
• 3/4 tsp. maple flavoring
• 1 cup salted peanuts, coarsely chopped

Directions:

• Melt together chocolate chips, butterscotch chips, and peanut butter on low heat or microwave. Spread one-half of this mixture on to a buttered foil lined glass 8x8 pan. Refrigerate until firm. 
• Mix together butter, milk, and vanilla pudding mix. Bring to a boil. Remove from heat. Add powdered sugar and maple flavoring and beat until smooth. Spread over chocolate layer and refrigerate 1 hour.
• Add the salted peanuts to the remaining chocolate mixture. You may have to slightly remelt the chocolate. Spread over the top of the bars . Refrigerate until serving. 

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Crisp Toffee Cookies

Cook's Notes: Crispy, chewy joy of deliciousness that goes great with a morning cup of tea or coffee. Recipe adapted from Food Network. Makes 2-1/2 dozen.  

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup light brown sugar
• 1 cup white sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1 (10-ounce) bag toffee candy bits
• 1 cup dry oatmeal
• 1 cup sweetened flake coconut
• 1 cup chopped almonds or pecans

Directions:

•  Toast the coconut and nuts ahead for 3 minutes at 350 degrees. Set aside.  
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, toasted coconut and nuts.
• Refrigerate dough one hour or 1/2 hour in freezer. 
• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. 
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 10-12  minutes. Cool on a wire rack.

One more idea 

Peanut Butter Cookies 
decorate with red M and M's and pretzels