I’ve been wanting to make cookies all week. It’s been too long. But last weekend we traveled, and I was super busy slash sick last weekend, so baking has been on the backburner (is that a pun?). Anyway, this weekend we celebrated Memorial Day with B’s family and I was keeping my fingers crossed that we’d be assigned desserts, so I could make some of my favorite Red, White and Blue Desserts, or even some new truffles that I’ve been dying to make. Long story short, we were assigned appetizers (which made for some cooking adventures – we brought Buffalo Chicken Dip and Garlicky White Bean Dip, recipes coming soon!), so I thought I’d go another weekend without baking. That didn’t happen. Sunday night, after dinner, B took a nap, so I decided to see what I had in the pantry to bake something. Who doesn’t love waking up to the smell of freshly baked cookies?
I found a whole lotta stuff – oats, pretzels, white chocolate chips, mini chocolate chips, Butterfinger bars, M&Ms, Rice Krispies (leftover from the Nutella Rice Krispie Treats) and more – so I decided to bake with all of that. Some people call these Garbage Cookies, others call them Compost Cookies … I’m just calling them Everything In My Pantry Cookies. Because if you find something that sounds like it would be good in a cookie – why not?
Everything In My Pantry Cookies
Here’s what you need:
- 1/2 cup granulated sugar
- 1 ¼ c brown sugar
- 2 large eggs (I used ¼ c Egg Beaters plus 1 organic egg)
- 1 tbs vanilla extract
- 1 ½ c flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ¾ c oats (I had Instant on hand)
- ½ c butter pretzels, crumbled
- 1 handful M&Ms
- ½ c mini semisweet chocolate chips
- ½ c white chocolate chips
- ½ c peanut butter chips
- 5 Fun Size Butterfingers, crushed
- 2 ½ c Rice Krispies
Here’s what you do:
- Preheat oven to 375 degrees.
- Mix butter and sugars until creamy. Add vanilla and continue mixing. Then add eggs and beat well.
- Combine flour, baking soda and baking powder. Add to creamed mixture and combine well.
- Add in oats and pretzels, and then add in whatever you happen to have on hand. I added the m&ms, chocolate chips, white chocolate chips, peanut butter chips, crushed Butterfinger, and then the Rice Krispies last (so they stayed crispy, not mushy).
- Keep the batter in the fridge for 1 hour, or 30 min in the freezer to help them from spreading when you bake them. I’m not 100% sure that they’d spread because I didn’t try baking these without this step, but they didn’t spread and I froze them so I’m going with it.
- Use a fun cookie scooper to scoop balls of dough onto a cookie sheet. Bake 10-12 minutes or until golden brown, then allow to cool on a rack.
here’s what I used!
Enjoy! I promise they taste better than they look.
A week ago, a coworker mentioned she had some extra Nutella laying around – she had bought some a while ago but didn’t seem to be using it. I immediately jumped at the chance to take it off her hands – and of course try a few recipes I’d been eyeing.
When I found myself with a completely unopened jar on my hands, I wasn’t sure what to make. B doesn’t really like Nutella – but if it were a recipe that had just a subtle hint of Nutella , among other flavors, that may do. I saw a recipe for a peanut butter pretzel bar – and it looked amazing. Seeing that, I thought – what could make that better? Nutella! And these bars were born.
I have two warnings for you if you try to make them:
1. They are addicting. They are SO good and taste amazing.
2. The pretzel crust and peanut butter didn’t hold too well together, so they didn’t look too nice. but since they tasted amazing, I didn’t really care. That’s why I’ve added the following note:
NOTE: I need to make this recipe again, with the proposed suggestions:
- IF I decide to continue with a pretzel crust, I would recommend making sure the pretzels are finely ground to help them stay. The crust didn’t stay as well as I wanted
- I think next time I would prefer to have the bottom layer be peanut butter, middle layers be chocolate and then Nutella and then sprinkle pretzels or heath bar on top
Peanut Butter, Nutella, Chocolate Pretzel Bars
Here’s what you need:
- 3 cups crushed butter flavored pretzels
- 1 cup melted butter plus 1 1/2 c butter, softened
- 6 tbsp sugar
- 1 box graham crackers, crumbled in a food processor
- 3 cups confectioners sugar
- 1 tsp vanilla
- 1 1/2 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 1 1/4 cup Nutella, divided into 1/4 cup and 1 cup
Here’w what you do:
- Crush the butter pretzels in the blender. Grind well, but not into a powder – it’s good with some texture. Mix the pretzels with 1 c. melted butter and 6 tbsp sugar. Set aside about 1/2 c. of the crushed pretzel mixture and spread the rest into a 9×13 well-greased pan. Bake for 12-15 min in 400 degree oven.
- While the pretzel crust is baking, mix together the rest of the butter, graham cracker crumbs, confectioners sugar, vanilla and peanut butter until blended and smooth. Pour the mixture over the pretzel crust when cool. Refrigerate for 1 hour, or until firm.
- In the microwave, melt the chocolate chips and 1/4 cup of Nutella, stirring until smooth. Be careful not to let the chips burn.
- Spread the chocolate Nutella mixture over the peanut butter layer, and refrigerate for another hour, until firm.
- Spread the additional 1 cup of Nutella over the chocolate layer, and refrigerate again. When the bars are firm, cut into squares.
- Enjoy!! I stored mine in the fridge to keep the pretzel crust crunchy.