• In a medium bowl, stir together the all-purpose flour, cocoa powder, and baking powder.
• In a large mixing bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
• Add the granulated sugar and oil.
• Continue to beat until well combined, scraping the sides of the bowl as needed.
• Beat in the eggs and vanilla extract until fully combined.
• Gradually beat in the flour mixture.
• Cover the dough and chill it for 1 hour or until it’s easy to handle.
• Preheat your oven to 350°F (175°C).
• Shape the dough into 1-inch balls and place them about 2 inches apart on an ungreased cookie sheet.
• Dip the bottom of a glass in additional sugar and slightly flatten each ball.
• Bake for 7 to 9 minutes or just until the cookies are firm.
• Remove them and allow them to cool on a wire rack.
• For the filling, in a small saucepan, combine the remaining ingredients.
• Cook and stir over medium heat until the chocolate is melted, then let it cool.
• Spread the filling on the bottoms of half of the cookies, using about 1 teaspoon for each cookie.
• Top with the remaining cookies, bottom sides down.

• In a large mixing bowl, beat the softened butter with a mixer on medium to high speed for about 30 seconds.
• Add the granulated sugar, baking powder, and salt.
• Continue beating until well combined, scraping the sides of the bowl as needed.
• Beat in the egg, milk, and vanilla extract until fully combined.
• Gradually beat in as much of the all-purpose flour as you can with the mixer.
• Stir in any remaining flour by hand.
• Divide the dough in half, cover it, and chill for about 30 minutes or until the dough is easy to handle.
• Preheat your oven to 375°F (190°C).
• On a floured surface, roll out one portion of the dough at a time until it’s between 1/8 to 1/4 inch thick.
• Use your favorite cookie cutters to cut out the dough into desired shapes.
• Place the cutouts approximately 1 inch apart on ungreased cookie sheets.
• Bake for 7 to 10 minutes or until the edges are firm and the bottoms are a very light brown.
• Transfer the baked cookies to wire racks and let them cool completely.

• In a large mixing bowl, stir together the powdered sugar, meringue powder, and cream of tartar.
• Add the warm water and vanilla extract to the dry ingredients.
• Beat with a mixer on low speed until well combined.
• Increase the mixer speed to high and beat for 7 to 10 minutes, or until the icing is very stiff and forms peaks.
• If you’re not using the icing immediately, cover the bowl with a damp paper towel and then tightly wrap it with plastic wrap.
• Royal icing dries out quickly when exposed to air.
• You can chill the royal icing in the refrigerator for up to 48 hours.
• Before using it, make sure to give it a good stir.

• In a large mixing bowl, beat the shortening and softened butter with a mixer on medium to high speed for about 30 seconds.
• Add the next seven ingredients (baking powder, ginger, baking soda, cinnamon, cloves, salt, and granulated sugar).
• Beat until well combined, scraping the sides of the bowl as needed.
• Beat in the egg, molasses, and cider vinegar.
• Gradually add as much of the all-purpose flour as you can with the mixer.
• Stir in any remaining flour by hand.
• Divide the dough in half, cover it, and chill it for 1 hour, or until the dough is easy to handle.
• Preheat your oven to 375°F (190°C).
• On a lightly floured surface, roll out one portion of the dough and cut out your desired shapes, re-rolling the scraps as needed.
• Place the cutouts approximately 1 inch apart on ungreased cookie sheets.
• Bake for 6 to 8 minutes or until the edges of the cookies are firm.
• Let them cool on the cookie sheet for 1 minute, and then transfer them to a wire rack to cool completely.

• Preheat your oven to 350°F (175°C).
• Line a 13×9-inch baking pan with foil, allowing some to overhang the edges, and lightly grease the foil with cooking spray.
• In an extra-large mixing bowl, beat the creamy peanut butter and softened butter with an electric mixer on medium speed until smooth.
• Add the packed brown sugar and vanilla extract; beat until combined, scraping the bowl as needed.
• Add the eggs and beat for 3 minutes or until the mixture is light and fluffy.
• In a medium bowl, stir together the all-purpose flour, finely crushed cornflakes, baking powder, and salt.
• Add this dry mixture to the peanut butter mixture and beat until well combined.
• Spread half of the batter in the prepared pan.
• Arrange the broken candy bar pieces on top of the batter.
• Spread the remaining batter over the candy layer.
• Bake for 25 to 28 minutes or until the top appears dry.
• Allow it to cool in the pan on a wire rack.
• If desired, drizzle the bars with melted chocolate.
• Using the foil overhang, lift out the uncut bars and then cut them into individual bars.

• Preheat your oven to 350°F (175°C).
• Line a 13×9-inch baking pan with foil, allowing some to overhang the edges, and lightly grease the foil with cooking spray.
• For the crust, place the chocolate sandwich cookies in a food processor.
• Cover and process until they are very finely chopped.
• In a medium bowl, combine the chopped cookies and the melted butter.
• Press this mixture into the prepared pan.
• Bake for 12 minutes or until the crust is set.
• Allow it to cool in the pan on a wire rack.
• For the nougat layer, in a medium saucepan, combine the granulated sugar, 1/2 cup of evaporated milk, and 1/3 cup of butter.
• Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.
• Reduce the heat to medium and cook for 10 minutes.
• Remove the saucepan from the heat and stir in the marshmallow creme and peanut butter until well combined.
• Add the chopped peanuts and spread this mixture over the crust.
• Place the pan in the freezer for 20 minutes.
• For the caramel layer, in a medium bowl, combine the unwrapped vanilla caramels and the remaining evaporated milk.
• Microwave for 1 1/2 to 2 minutes or until the caramels are melted, stirring every 30 seconds.
• Spread this caramel mixture over the nougat layer and return the pan to the freezer for 10 to 15 minutes.
• For the chocolate layer, in a small bowl, microwave the milk chocolate chips for 1 minute or until they are melted and smooth, stirring every 30 seconds.
• Spread the melted chocolate over the caramel layer.
• Cover the pan and chill for 2 hours or until firm.
• Using the foil overhang, lift out the uncut bars and then cut them into individual bars.

• Preheat your oven to 350°F (175°C).
• Line a 13×9-inch baking pan with foil, allowing some to overhang the edges, and lightly grease the foil with cooking spray.
• In a large mixing bowl, combine the lightly beaten eggs, granulated sugar, melted unsalted butter, and 2 teaspoons of pure vanilla extract.
• In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
• Add this dry mixture to the wet ingredients and stir until well combined.
• Spread half of the batter into the prepared pan.
• Bake for about 12 minutes or until the layer is just set.
• Allow it to cool on a wire rack for 30 minutes.
• While the chocolate layer cools, prepare the filling.
• In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, almond extract, and the remaining ½ teaspoon of vanilla extract.
• Spread the coconut filling evenly over the baked chocolate layer and sprinkle with the toasted chopped almonds.
• Spread the remaining chocolate batter over the coconut filling.
• Bake for an additional 20 to 25 minutes or until the chocolate layer is set.
• Allow the pan to cool on a wire rack for 1 hour.

For the Milk Chocolate Ganache:

• In a medium saucepan, heat ¾ cup of heavy cream until it’s almost boiling over medium-high heat.
• Remove it from the heat and add the entire package of milk chocolate chips.
• Do not stir immediately; let it sit for 5 minutes.
• After 5 minutes, stir the mixture until the ganache is smooth.
• Once the bars have cooled, spread the Milk Chocolate Ganache over the top.
• Cover the pan and chill for at least 1 hour, or until the ganache has set.
• Using the foil overhang, lift out the uncut bars, and then cut them into individual bars.

• Line a 13×9-inch baking pan with foil, extending the foil over the edges.
• Lightly coat the foil with cooking spray.
• In a small bowl, microwave half of the chocolate chips for 1 minute or until melted, stirring every 30 seconds.
• Spread the melted chocolate in the prepared pan.
• Arrange chocolate wafer cookies in a single layer on top of the chocolate layer, breaking the cookies as needed to fit.
• Chill for 30 minutes or until the chocolate is firm.
• Meanwhile, in a large bowl, combine the chocolate spread, melted butter, and malted milk powder.
• Stir in the marshmallow crème.
• Microwave this mixture for 30 seconds, stirring after 15 seconds.
• Stir until it’s well mixed.
• Using a lightly greased rubber spatula, press this mixture over the cookie layer.
• In a small bowl, microwave the remaining chocolate chips for 1 minute or until melted, stirring every 30 seconds.
• Immediately spread the melted chocolate over the marshmallow layer.
• Chill for another 30 minutes or until the chocolate is firm.
• Using the edges of the foil, lift out the uncut bars and cut them into your desired serving sizes.

• Preheat your oven to 350°F.
• Line a 13×9-inch baking pan with foil, extending the foil over the edges.
• For the crust, place the chocolate sandwich cookies in a food processor.
• Cover and process until very finely chopped.
• In a medium bowl, combine the chopped cookies and melted butter.
• Press this mixture into the prepared pan.
• Bake for 12 minutes or until the crust is set.
• Cool it in the pan on a wire rack.
• While the crust is cooling, prepare the peppermint filling.
• In a large bowl, beat the powdered sugar and softened butter with a mixer on low until the butter is evenly distributed.
• Add the milk and peppermint extract and beat until smooth.
• Spread the peppermint filling over the cooled crust and place it in the freezer for 45 minutes.
• In a medium bowl, combine the chopped semisweet chocolate and shortening.
• Microwave for 1 to 2 minutes or until the chocolate is melted and smooth, stirring every 30 seconds.
• Allow the melted chocolate mixture to cool for 15 minutes.
• Spread it over the peppermint filling.
• Chill for another 15 minutes or until the chocolate is firm.
• Using the edges of the foil, lift the uncut bars out of the pan and cut them into your desired serving sizes.

• Preheat your oven to 350°F.
• Line a 13×9-inch baking pan with foil, extending the foil over the edges.
• For the crust, in a small bowl, stir together the all-purpose flour, very finely crushed pretzels, baking powder, and baking soda.
• In a large bowl, beat the softened butter with a mixer on medium to high for about 30 seconds.
• Add the brown sugar, egg, and vanilla.
• Beat until combined, scraping the bowl as needed.
• Beat in the flour mixture.
• Spread the dough in the prepared pan.
• Bake for 12 to 14 minutes or until it’s light brown.
• Place the pan on a wire rack.
• Meanwhile, in a medium bowl, microwave the marshmallow crème and peanut butter for about 30 seconds or until softened; stir until smooth.
• Stir in the powdered sugar.
• Spread this mixture over the warm crust, then sprinkle with peanuts.
• In a medium heavy saucepan, cook and stir the vanilla caramels and milk over medium-low heat until the caramels are melted and smooth.
• Spread the caramel mixture over the peanut butter layer.
• Top with chopped peanuts, if desired.
• Let it cool.
• Using the foil, lift out the uncut bars and cut them into individual bars.