S'MORES STUFFED HAND-HELD PIE!

 A PILLSBURY S'MORES STUFFED HAND PIE?  OMG! YES, YES, YES!

INGREDIENTS:
1 BOX PILLSBURY PIE CRSUST
MARSHMALLOW FLUFF
MINI MARSHMALLOWS
SNACK SIZE HERSHEY BARS
GRAHAM CRACKERS CUT INTO QUARTERS AND THEN SMALL PIECES
1 EGG BEATEN, TO BRUSH ON TOP BEFORE BAKING
CHOCOLATE CHIPS, MELTED FOR DRIZZLE

ROLL OUT ONE PIE CRUST FOR EACH HAND PIE.
USE A MOLD TO CUT THE 2 CIRCLES OR A COOKIE CUTTER. ON ONE HALF ADD HEAPING HUGE SCOOPS OF FLUFF AND A FEW MINI MARSHMALLOWS.  TOP IT WITH 2 HERSHEY BARS CUT UP AND A FEW GRAHAM CRACKER PIECES.  SEAL WITH THE OTHER PIE CRUST AND CRIMP SIDES WITH A FORK OR USING YOUR MOLD.  BRUSH TOP WITH THE BEATEN EGG. BAKE ON PARCHMENT PAPER AT 425 FOR 11-15 MINUTES UNTIL GOLDEN.  REMOVE FROM OVEN. ADD CHOCOLATE DRIZZLE AND EAT UP!!!  CAREFUL: INSIDE WILL BE VERY HOT, OOEY AND GOOEY. IN OTHER WORDS, PERFECTION!

NUTELLA MEETS THE FLUFFERNUTTER!!!

I HAD A LOT OF FUN CREATING THESE! SITTING ON TOP OF HOMEMADE GRAHAM CRACKERS YOU WILL FIND THE MEETING OF NUTELLA & FLUFFERNUTTERS. YUP! NUTELLA, MARSHMALLOW FLUFF AND PEANUT BUTTER ALL JOIN TOGETHER FOR A DIP INTO DARK CHOCOLATE AND A DRIZZLE OF MILK CHOCOLATE!

FIRST MAKE THE GRAHAM CRACKERS:

INGREDIENTS:

1 1/2C. FLOUR

1 1/2C. GRAHAM FLOUR

1 TSP. BAKING SODA

1/2 TSP. CINNAMON (OR 1 TSP. IF YOU LIKE)

1/2TSP SALT

2 STICKS BUTTER, SOFTENED

3/4C. LIGHT BROWN SUGAR

2T. HONEY

ELECTRIC MIX THE BUTTER, SUGAR & HONEY. ADD THE DRY INGREDIENTS AND PROCESS TILL FORMS A DOUGH. IF TOO DRY, ADD 1-2T. WATER SLOWLY. WRAP DOUGH IN PLASTIC AND REST 20 MINUTES. ROLL OUT ON FLOURED BOARD AND CUT SQUARES WITH COOKIE CUTTERS. I CUT MINE ABOUT 1/4" THICK. BAKE ON PARCHMENT PAPER LINED SHEETS 10-15 MINUTES AT 350 TILL LIGHTLY GOLDEN. ONCE COOL, SPREAD ON A THICK LAYER OF NUTELLA & FREEZE. NEXT, SPREAD ON PEANUT BUTTER & FREEZE. FINALLY, SPREAD ON FLUFF-USE A DROP OF WATER TO SMOOTH THE TOP AND FREEZE. MELT DARK CHOCOLATE CHIPS AND DIP EACH COOKIE! WHEN SET, DRIZZLE MILK CHOCOLATE ACROSS THE TOPS AND ENJOY!

FLUFF & PEANUT BUTTER COOKIE BARS!

STUDIES SHOW FLUFF & PEANUT BUTTER ARE ACCEPTABLE FOR LUNCH! WHY NOT FOR BREAKFAST THEN! IN COOKIE BAR FORM, OF COURSE! ♥

Recipe: Peanut Butter Cup Fluffernutter Blondies-FROM COOKIES & CUPS!!!!

Ingredients

1 cup butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
2 tsp vanilla
2 eggs
1 tsp baking soda
2 1/2 cups flour
1 tsp kosher salt
2 cups coarse chopped peanut butter cups (10.5 oz bag)
3/4 cup Marshmallow Fluff
Instructions

Preheat oven to 350.
Spray a 9×13 baking dish with cooking spray. (I LINED WITH NONSTICK FOIL)
Cream butter and peanut butter together.
Add sugars and beat until light and fluffy.
On medium speed add in eggs and vanilla and mix until incorporated.
Stir in your baking soda, salt and flour until just combined.
Fold in your chopped peanut butter cups.
Spread the batter in your prepared pan.
Drop your Fluff randomly on top of the batter and swirl in with a knife.
Bake for 30-35 minutes until toothpick placed 1 inch from side comes out clean. Don’t over bake.
Remove from oven and let cool on wire rack.
Cut into squares when cooled.