Chocolate & PB Sandwich Cookies

My husband adores chocolate and peanut butter, separately and together but most definitely together. So, when I stumbled on this recipe a little light bulb went off in my head (that happens sometimes). I dashed to the market for some Devil’s Food Cake Mix (it’s not something I stock in my pantry but I probably should!) and whipped these babies up for my man.

choc pb sandwich cookie close up

At the risk of losing friends (you know who you are!), I have to confess that I am not a lover of the peanut butter-chocolate marriage. {bows head in slight shame} I have moments where I will dive in, but they are rare. Peanut butter cups, occasionally yes. It is never the chocolate that dissuades me in these peanut butter-chocolate events. Chocolate and I get along very well under almost all circumstances. It’s the peanut butter with the chocolate. I can’t quite explain it. But my husband puts PB on his pancakes and even in his oatmeal (!) so we just differ on our love of the butter of peanuts. And that is okay. I hope you still love me. I can, without a doubt, tell you that if you are a fan of the divine marriage of chocolate and peanut butter, these will melt in your mouth and possibly leave you at a loss for words. My husband loves them. Mine got a little fat but…eh…par for the course, I say. 🙂

Special thanks to Amy at My Name is Snickerdoodle for keeping me in good graces with my hubby. Here is the printable recipe: Chocolate and Peanut Butter Sandwich Cookies

These will keep for 2 days at room temperature in a sealed container or place in refrigerator.  Ours don’t ever make it past the 2 day mark.  But you may also like them in the fridge for an extra cool treat.

I must say that the chocolate cookies alone are a joy all on their own! MuWah!


Simple Holiday Treats

I wanted to take a moment to share a few easy holiday treats.  I know I’m a bit late in offering these (I apologize!) but I also know people oftentimes celebrate with family and friends after Christmas too.  Honestly, either of these could be made anytime with adjustments to their decorative offerings.  The first are these cute little sandwiches.


You’ll need:

Ritz Crackers

Peanut Butter

Chocolate Almond Bark

Simply take a Ritz cracker and spread it with peanut butter, then top with another cracker.  In essence making a mini peanut butter sandwich.  Repeat until you have your desired amount.  I used two sleeves of Ritz crackers when I did it and copious amounts of peanut butter.  They are cute and yummy and you can eat one (or two!) if you need a little sustenance for the task at hand.  I make a bunch and stack them on a plate.  Then, I use the double broiler method to heat up the Chocolate Almond Bark.  Once the chocolate is fully melted, remove from heat.  You can dip these little babies to your heart’s content and then lay on a piece of waxed paper to cool and harden.  I just use a fork to drop them in, flip them so they are fully covered with chocolate, and then tap off the excess on the side of the bowl.

Ritz Close Up

To add to their cute-ness factor, you can add sprinkles if you like or just leave them as is.

I also wanted to mention these addictive little pretzel treats and share a photo of the red and green holiday edition.

Pretzel Treats

I originally shared these treats when I made them for Valentine’s day last year.  They are so versatile and can be made any time of year with regular M & M’s or your favorite holiday version.  Click Here for the full link containing details on the Pretzel Treats.

Do you have a favorite easy treat you make for the holidays?  I would love for you to share in the comments section!

Riesen Brownies

I took one bite of these brownies and lost consciousness…

In the blackness, my eyes focus upon a dark mountain stacked with rocky chunks of chocolate.  A river of fudge syrup flows through fields of chocolate blossoms, extending as far as I can see.  There is nothing but the pounding of sweet, decadent chocolate coursing through my veins, beckoning me farther and deeper into an entire land filled with chocolate.  Ahhh…the adventures I could have here.  The aroma gives way to pure bliss.  Total relaxation.  Divine *tug*   Mmmm… *tug*     happiness *tug*

Unfortunately, the tugging of my two-year old forced me out of my chocolate stupor and back to my slightly-less- chocolate-filled-life.  I made these brownies last Saturday as a gift for my brother-in-law.  His birthday was this week and he loves Riesens.

So, I did a little research and found this absolutely delectable recipe which just happened to be graced with not one but two entire packages of Riesens.

The look of sheer pain on my husband’s face when I told him that these brownies were for his brother and that he couldn’t eat any was positively heart breaking.  Luckily, when I packaged them up on Sunday, there were a few left for us to taste (read devour) and I must say they were positively earth-shattering.

I urge you to try them as soon as humanly possible.  In the brownie world, I dare say, they are a game changer.

Riesen Brownie Recipe


  • 1 box German or chocolate cake mix
  • 3/4 cup butter, melted
  • 2/3 cup evaporated milk, divided
  • 2 packages Riesen candies
  • 1 cup semisweet chocolate chips


Preheat oven to 350°, coat a 9×13 inch baking dish with non-stick cooking spray. In a large bowl combine cake mix, butter, and 1/3 cup evaporated milk, stir until dough sticks together, forming a ball. Press half the dough into the baking dish, bake for 6 minutes.In a medium sauce pan over medium heat, melt caramels with remaining 1/3 cup evaporated milk, stir frequently. Remove baking dish from oven. Sprinkle chocolate chips over warm dough. Spread melted Riesen mixture over the chips, then crumble remaining dough over the top. Bake for 20 minutes. Let cool then refrigerate for at least 1 hour before cutting. (or I just let mine sit on the counter to cool.)