Pioneer Woman Cookie Spread Recipe 395 Food

YUMMY SLICE-AND-BAKE COOKIES

Steps:

• Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
• Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.

QUICK MILLIONAIRE SHORTBREAD

Steps:

• Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
• Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
• In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
• Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
• Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
• Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
• Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.

PIONEER WOMAN COOKIE SPREAD RECIPE - (3.9/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Place parchment paper on a half-sheet or quarter-sheet pan. 3a. In a small bowl, whisk together the flour, salt and baking soda. 3b. With an electric mixer and paddle attachment, cream together the butter and brown sugar until light and fluffy. 4. Add the egg and blend together, scraping down the sides of the bowl. 5. Add the vanilla and blend. 6. With the mixer on low, slowly add the flour and salt and blend until just combined. 7. With an offset spatula, spread dough on the baking pan to a thickness of 1/4 to 1/2 inch. Don't spread it the edges of the pan. 8. Bake for 15-20 minutes, until golden brown on the edges. 9. Pull out of the oven (leave the oven on) and sprinkle the chocolate chips on the cookie. 10. Return to the oven and for 1 minute. Remove and spread the chips over the top with the offset spatula. 11. Spread your selected toppings on top. 12. Let cool before cutting into squares. Enjoy!