Peanut Butter Chocolate Coconut Bars

★★★★

Quick Info:
Difficulty: Easy
Cookie Type: Peanut Butter Patties
Attribution: The Koffee Kup

Description: Trish and Kendall Gulseth, owners of the Koffee Kup, in Stoughton, WI are responsible for these delicious delicacies! As you can see, I quite enjoyed them. The coconut and Peanut Butter Patties go great together in this recipe. These bars are a great yummy treat to take to share at a soccer practice, or a great dessert for a birthday party.

Ingredients:
2 cups Graham Cracker Crumbs
½ cup Butter Or Margarine, melted
⅓ cup Flaked Coconut
1 (14 oz.) can Sweetened Condensed Milk
½ cup Chopped Pecans
1 box Peanut Butter Patties, crushed pieces
1 bag Chocolate Chips
½ cup Creamy Peanut Butter
Milk

Directions:
Combine the crumbs, butter and sugar.
Press into a greased 13x9x2 baking pan.
Bake at 350 for 10 minutes.
In a bowl combine coconut, milk and pecans; spread over the crust
Bake at 350 for 15 minutes
Cool completely
In a small sauce pan melt cookies, chocolate chips and peanut butter over low heat
Stir continuously so it doesn’t burn
Add milk as needed to keep a creamy texture
Pour over pie and return to refrigerator to set up

Contains: Wheat, soy, peanuts, pecans, coconut, milk, flour, cocoa

Lemonade Cake with Thin Mints

★★★★★

Quick Info:
Difficulty: Medium
Yield: 1 cake
Cookie Type(s): Thin Mints, Lemonades
Adapted from: Tried and True Cake Recipe

Description: This lemony cake goes even better with Thin Mints. Delicious and filling.

Ingredients:
Cake
½ pound Butter, room temperature
2 cups Sugar
4 Large Eggs, room temperature
¼ cup Grated Lemon Zest
1 ¼ cups All Purpose Flour
1 box Lemonades, finely groud (yields 2 cups)
½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¼ cup Freshly Squeezed Lemon Juice
⅝ cup Buttermilk, room temperature
1 tsp Vanilla
1 sleeve Thin Mints, chopped to size of chocolate chips, dusted in flour
Syrup
¼ cup Sugar
¼ cup Freshly Squeezed Lemon Juice
Frosting
1 sleeve Thin Mints, ground to consistency of flour
½ cup Heavy Whipping Cream
Garnish
3-4 cookies Lemonades, crushed

Directions:

Preheat the oven to 350 degrees.
Grease and flour a 10-inch Bundt pan. Cream together the butter and sugar in mixer for 5 minutes. Add eggs to mixer, one at a time, then the lemon zest. Sift together ground Lemonade cookies, flour, baking powder, baking soda, and salt in a large bowl. In another bowl, combine lemon juice, buttermilk and vanilla. Add the Lemonade cookie flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the Lemonade cookie flour. Toss the chopped Thin Mint pieces with flour and add to the batter. Pour into the pan, and bake for 50 minutes. Let cake cool on wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan, over medium-low heat, cook the sugar and the lemon juice until the sugar dissolves. Remove the cake from the pan, set it on the rack over a tray and spoon the syrup over the cake. For the icing, melt the ground Thin Mint cookies and heavy cream in a saucepan, stirring until the icing is warm and smooth consistency. Take off the heat, let cool slightly until consistency of honey. Drizzle over top of cool cake. Garnish cake with crushed Lemonade cookies on top.

Contains: Wheat, soy, milk, cocoa, flour, eggs

Irish Cream Thin Mint Cheesecake

★★★★

Quick Info:
Yield: 1 cheesecake
Cookie Type: Thin Mints
Attribution: Halverson's Supper Club

Description: Halverson's

Ingredients:
Cake
1 ½ cups Thin Mints, crushed
2 Tbsp Butter, melted
3-8 ounces Packages Of Cream Cheese, room temperature
1 ¼ cups Sugar
¼ cup Unsweetened Cocoa Powder
3 Tbsp Flour
3 Eggs
½ cup Sour Cream
¼ cup Irish Cream Liqueur
Ganache Topping
8 ounces Semi-Sweet Chocolate
½ cup Heavy Cream
2 Tbsp Butter
½ sleeve Thin Mints

Directions:
Cake:
Preheat oven to 450℉.

In large bowl, mix crushed cookies and butter together. Press into bottom of 9 in. spring-form pan. Put into refrigerator and cool for 15 minutes.

In another large bowl, combine cream cheese, sugar, cocoa powder, and flour. Beat at medium speed until blended and smooth. Add one egg at a time, mixing well after each addition. Add sour cream and Irish Cream, mixing on low speed. Pour over set crust.

Bake at 450℉ for 10 minutes. Then reduce oven temperature to 250℉ and continue baking to 60 minutes.

With knife loosen cake from rim of pan. Let cool, remove rim of pan. Chill before adding chocolate ganache topping.

Ganache Topping:
Break chocolate into small pieces and put into bowl.
Heat cream and butter until boiling. Pour over chocolate and let rest for 5 minutes. Then mix until smooth.

Pour over cake, then smooth over edges.

Coarsely crumble Thin Mints over top and chill for at least 2 hours, before serving.

Enjoy!

Contains: Wheat, soy, milk, cocoa, flour, egg

Girl Scout Brown Betty

★★★★★

Quick Info:
Difficulty: Medium
Cookie Type: Short Bread
Attribution: Yahara River Co-op

Description: The Brown Betty took 2nd in the Girl Scout Cookie Recipe Challenge! Yahara River Co-op's Laura Larson dreamed up this deluctable (mostly organic) Apple and Peach betty using Shortbread Cookies. The co-op 's main motto is "It's you're planet--love it! Buy ORGANIC, Buy LOCAL!" Saving the planet sure tastes great at breakfast, a snack, or dessert!

Ingredients:

2 boxes Shortbread Girl Scout Cookeis, made into crumbs
2 Medium Sized Apples, peeled, cored, and sliced
2 cans Sliced Peaches
1 ½ cups Brown Sugar
1 Orange, juiced
2 tsp Cinnamon
2 tsp Vanilla
½ cup Butter, melted

Directions:
Preheat oven to 350 degrees. Mix melted butter with cookie crumbs, set aside. In a small bowl combine sugar, orange juice, cinnamon, and vanilla; mix with sliced apples and peaches. Grease an 8x11 baking dish put in half the apple and peach mixture. Top that with half the cookie butter mixture, repeat to make another layer. Bake for 30 minutes.

**Mostly organic!**

Contains: Wheat, soy, milk, flour


May Contain: Peanuts

Deliteful Cup Cakes

★★★★

Description: The Koffee Kup has been one of Stoughton's favorite café and bakery for as long as I can remember! Famous for their coffee cakes, apple torts?, and pies, the Koffee Kup owners Trish and Kendall Gulseth designed this truly deliteful dessert!

Quick Info:
Attribution: The Koffee Kup

Difficulty: Easy
Cookies: Caramel deLites

Ingredients:
1 ½ cups Sugar
½ cup Soft Margarine Or Butter
2 Eggs1 ½ tsp Vanilla
2 ¾ cups All Purpose Flour
2 ½ tsp Baking Powder
1 tsp Salt
1 ¼ cups Milk
1 box Caramel Delite Cookies
White Frosting, (optional)
Coconut, (optional)

Directions:

Mix sugar, margarine, eggs and vanilla until fluffy. Beat on high for 5 minutes.
Combine Flour, baking powder and salt.
Slowly add Flour mixture and milk to Sugar mixture
Mix on low speed
Pour into cup

cake cups the place a cookie on top
Bake in oven 30 min or until done
Add Frosting when cooled if desired because they taste delightful either way!

Contains: Wheat, soy, milk, coconut, eggs, flour, cocoa


May Contain: Peanuts

Caramel deLites/Peanut Butter Patties Angel Food Cake Roll-Ups

★★★★

Description: Local Baker Gina Krull made these fabulous angel food cake roll-ups that were gone pretty quickly.

Quick Info:
Attribution: Gina Krull

Yield: 2 roll-ups

Difficulty: Medium
Cookie: Caramel deLites, Peanut Butter Patties

Ingredients:
1 box Angel Food Cake Mix
2 packages Vanilla Instant Pudding
½ cup Powdered Sugar
2 cups 2% Milk
3-8 ounces Cool Whip
1 box Peanut Butter Patties
1 box Caramel Delite Cookies
Caramel Ice Cream Topping
Hot Fudge Ice Cream Topping

Directions:Preheat oven 365℉.
Prepare cake mix according to package directions. Divide evenly between 2 12x18 parchment lined cookie sheets. Back 12-15 minutes at 365℉. Cool.

Stir together 1 pkg. vanilla pudding, ¼ cup powdered sugar. Add 1 cup milk. Mix well.
Let pudding mixture set well in refrigerator.
Then, add 8 oz. cool whip. Mix.
Coarsely chop ⅔ box of Peanut Butter Patties.

Assemble:
Remove parch

ment from cake.
Cut sheet of Angel Food cake in half.
Spread pudding mixture on each half, not quite to outer edges.
Spoon Hot Fudge sauce into zip lock bag and cut very small corner off to drizzle some chocolate on top pudding mixture.
Sprinkle with cookie crumbs and press down lightly.
Roll up into logs.
Spread plain cool whip on outside.

Decorate with drizzle and whole cookies.

Repeat pudding procedure.
Assemble the same way with other cake only crush up ⅔ box Caramel deLites.
Use Caramel ice cream topping on inside of roll and on top.

Contains: Wheat, soy, milk, coconut, cocoa, flour, peanuts

Caramel deLite Pudding Bars

★★★★

Description: Carrie at Stoughton's Sugar & Spice local Restaurant masterminded these delectable pudding bars. Yes, they are as delicious as they look.

Quick Info:
Attribution: Sugar & Spice

Yield: 9" x 13" pan of bars

Difficulty: Medium

Cookie: Caramel deLites

Ingredients:

Crust
3 boxes Caramel Delites, crushedFilling
2 boxes Butterscotch Instant Pudding
2 cups Ice Cream
1 cup Cream Cheese
1 cup Milk
Whipped Cream

Directions:
CRUST

Press Caramel deLites into 9x13in pan for crust.

FILLING
Mix butterscotch pudding, ice cream, cream cheese, and milk.
Let set up in pan, then top with whip cream. Sprinkle top with a little reserved crust.

Enjoy!

Contains: Wheat, soy, milk, coconut, cocoa, flour


May Contain: Peanuts