Candied Bacon Monster Cookies
- 2 cups packed brown sugar
- 1 cup butter, softened
- 1 cup SKIPPY® Creamy Peanut Butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini candy-coated chocolate pieces
- 12 slices Candied Thick Cut Bacon, chopped and divided
- Candied Thick-Cut Bacon Ingredients:
- 1 (1-pound) package HORMEL® BLACK LABEL® Original Thick Cut Bacon
- 1 cup maple syrup
- 2 cups firmly packed brown sugar
Instructions
- Heat oven to 350°F.
- In large bowl, combine brown sugar, butter and peanut butter. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, oats, baking powder, baking soda and salt. Beat at low speed until well mixed. Stir in chocolate chips, candy-coated chocolate pieces and 1 cup chopped candied bacon pieces.
- Shape dough into 1 1/2-inch balls. Place, 2 inches apart, onto ungreased cookie sheets; flatten balls slightly. Bake 8-10 minutes or until edges are lightly browned. Top each cookie with additional candied bacon pieces. Cool 2 minutes on cookie sheets; transfer to cooling rack. Store in refrigerator.
Candied Thick-Cut Bacon:
- Heat oven to 375°F. Grease wire racks; place on baking sheets. Dip each bacon slice in maple syrup. Sprinkle generously with brown sugar. Arrange in single layer on wire racks. Bake 35-40 minutes or until browned and candied. Let stand on racks to cool.
SKIPPY® Buckeye Brownie Cookies
- 1 (18.3-ounce) box fudge brownie mix
- 1/4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 egg
- 1 cup powdered sugar
- 1 cup SKIPPY® Creamy Peanut Butter
- 6 ounces dark chocolate chips, melted
Instructions
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- In large bowl, beat brownie mix, butter, cream cheese, and egg. The mixture will be sticky. Using a cookie scoop, scoop mixture onto prepared cookie sheets, making 24 cookies.
- In small bowl, beat together powdered sugar and peanut butter until smooth. Form mixture into 24 1-inch balls.
- Bake 10 to 12 minutes, or until edges are firm. Immediately press a peanut butter ball lightly onto the center of each cookie. Let cool 5 minutes, then transfer to a wire rack to cool completely.
- Spoon melted chocolate on top of each cookie. Let chocolate set before storing in an airtight container.
Pepperoni Roses and Hot Honey
- 1/2 pound pizza dough
- 1/2 cup pizza sauce
- 1 (6-ounce) package HORMEL® Pepperoni
- 1/2 cup finely shredded mozzarella cheese
- Hot honey, as desired
Instructions
- Heat oven to 375°F. Lightly grease mini muffin pan with nonstick cooking spray. Place pizza dough on lightly floured surface. Roll into 12x 8-inch rectangle. Cut rectangle in half crosswise. Cut dough into 1-inch wide strips. Spoon pizza sauce over each dough strip. Overlap pepperoni slices across each dough strip and top with cheese.
- Roll each strip into a loose coil; place each coil, pepperoni side up, in muffin cup. Bake 8 to 10 minutes or until golden brown and cheese is bubbly.
- Remove from muffin pan. Drizzle with hot honey, as desired.
Dipped Pretzels and Bacon
- 1 cup semisweet chocolate chips
- 1 cup white vanilla flavored melting wafers
- 1 (10-ounce) bag pretzel rods (about 28 pretzels)
- 1 (16-ounce) package HORMEL® BLACK LABEL® Original bacon, crisply cooked and crumbled
- Chocolate or colored sprinkles and chopped PLANTERS® peanuts, if desired
Instructions
- In medium microwave-safe bowl, microwave chocolate chips HIGH (100%), stirring occasionally, 1 1/2 minutes or until melted and smooth.
- In medium microwave-safe bowl, microwave melting wafers HIGH (100%), stirring occasionally, 1 1/2 minutes or until melted and smooth.
- Dip one end of each pretzel in melted chocolate or vanilla; arrange on wax-paper-lined baking sheets.
- Decorate with colored sprinkles or peanuts, if desired. Sprinkle each with crumbled bacon.
- Refrigerate 15 minutes or let stand at room temperature 30 minutes or until set. Store in refrigerator.
Chocolate Peanut Butter Pretzel Nut Clusters
- 1 (10-ounce) bag chocolate melting wafers
- 1 (10-ounce) bag white vanilla flavored melting wafers
- 1/2 cup SKIPPY® Creamy Peanut Butter
- 2 cups PLANTERS® dry roasted peanuts
- 1 1/2 cups broken pretzel sticks
Instructions
- In large microwave safe bowl, place melting wafers and peanut butter. Microwave uncovered on HIGH 1 minute, stirring after 30 seconds, until smooth.
- Continue to microwave in 30 second intervals, stirring until completely melted.
- Stir in peanuts and pretzels.
- Drop by ¼ cup amounts into baking cup lined muffin tin or onto waxed paper.
- Refrigerate about 1 hour or until firm. Store in refrigerator.