Hidden Treasure Chocolate Cups Food

GOLDEN CHOCOLATE TREASURE COOKIES

Steps:

• Preheat oven to 375 degrees. In bowl, combine flour, baking soda and salt; set aside.
• In bowl, beat brown sugar and butter until creamy (3-5 mins.). Add egg and vanilla extract; mix well.
• Gradually blend in flour mixture. Stir in semi-sweet baking pieces and pecans.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets and bake for about 10-12 mins or until done.
• Cool completely.

HIDDEN TREASURE COOKIES

Steps:

• Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
• Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
• Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.

TREASURE CHEST CAKE

Steps:

• cut 1/2 inch slice off top of cake set aside.
• Hollow out center of cake leaving 1/2 in.
• shell on bottom and sides.
• Spoon 1 cup of the whipped topping into cake shell.
• Frost sides with 1 1/2 cups whipped toping.
• Refrigerate Just before serving, place assorted jewels over whipped topping in the cake shell.
• Angle reserved cake slice over jewels using pretzel rod pieces in each side, to resemble open chest lid.
• Frost slice with remaining whipped topping.
• Decorate cake with candies.
• Add pretzels for handles.

BURIED TREASURE CUPCAKES - K

Steps:

• PREHEAT oven to 350°F.
• Prepare cake batter in large mixing bowl as directed on package; set aside.
• WHISK cream cheese, egg and sugar in small mixing bowl until well blended.
• SCOOP cake batter, using 1/4-cup dry measuring cup, into each of 24 paper or foil-lined medium muffin cups, filling each cup about half full.
• SPOON 1/2 tablespoons of cream cheese mixture over batter in each muffin cup. Top with 1 cookie.
• Cover evenly with remaining cake batter.
• BAKE 19 to 22 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes; remove from pans to wire racks. Cool completely.
• TOP cupcakes with whipped topping and remaining cookies just before serving. .

HIDDEN TREASURE CAKE

Steps:

• Place cake on serving plate and cut a slice off the top 3/4 inches thick.
• Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
• Remove the cake cutout.
• Stir water into the jello powder until powder is completely dissolved.
• Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
• Set aside 1/2 cup of jello mixture in medium bowl.
• Add the Cool Whip and stir with a wire whisk until well blended.
• Cool in the fridge for 10- 15 minutes or until thick enough to spread.
• Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
• Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
• Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
• Garnish the top of the cake with the remaining 1/4 cup of the fruit.