• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, beat the softened butter and shortening with an electric mixer on medium speed for about 30 seconds.
• Add both the brown sugar, granulated sugar, baking soda, and salt.
• Continue to beat on medium for 2 minutes, scraping the sides of the bowl as needed.
• Add the eggs and vanilla extract, mixing until fully combined.
• Gradually add the all-purpose flour and gently fold in the cornflakes and chocolate chunks.
• Drop spoonfuls of dough about 2 inches apart onto an ungreased cookie sheet.
• Bake in the preheated oven for 6 to 8 minutes, or until the edges are lightly browned (the cookies may not appear completely set).
• Allow them to cool on the cookie sheet for 2 minutes, then transfer them to a wire rack to cool completely.

• Begin by using a large mixing bowl and a hand mixer.
• Beat the softened butter on medium speed for about 30 seconds.
• Add the granulated sugar, baking soda, cream of tartar, and salt.
• Continue to beat until well combined, scraping the sides of the bowl as necessary.
• Add the eggs and vanilla extract, and mix until fully incorporated.
• Gradually add the all-purpose flour to form the dough.
• Stir in 1 cup of the cereal.
• Cover the dough and let it chill in the refrigerator for 30 to 60 minutes, or until it’s easy to handle.
• Preheat your oven to 375°F (190°C).
• Take the remaining 3¹⁄₂ cups of cereal and place it in a resealable plastic bag.
• Crush the cereal by gently rolling a rolling pin over it.
• Shape the dough into 1¹⁄₄-inch balls and then roll them in the crushed cereal, ensuring an even coating.
• Place the dough balls about 2 inches apart on an ungreased cookie sheet.
• Bake in the preheated oven for 10 to 12 minutes or until the bottoms of the cookies are lightly browned.
• Allow them to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.

For the Brownies:

• In a large saucepan, cook and stir the butter and chopped unsweetened chocolate over low heat until melted.
• Allow the mixture to cool for 10 minutes.
• Meanwhile, preheat your oven to 350°F (175°C).
• Line a 15×10-inch baking pan with foil, ensuring that the foil extends over the edges.
• Lightly coat the foil with nonstick cooking spray.
• Stir the sugar into the cooled chocolate mixture.
• Add the eggs one at a time, beating with a spoon until combined.
• Stir in the vanilla extract.
• Add the flour and baking soda and stir just until combined.
• Spread the brownie batter in the prepared pan.
• Bake for 20 minutes, or until the edges are firm, and the center appears set.

For the Topping:

• While the brownies are still warm, spread them with the Chocolate Fudge Frosting (see below).
• Sprinkle the puffed corn cereal and marshmallows on top.
• Preheat the broiler and place the brownies 4 to 5 inches from the heat source.
• Broil for 30 seconds or until the marshmallows are toasted.
• Allow the brownies to cool on a wire rack.
• Use the foil to lift the uncut brownies out of the pan, then cut them into squares.
• This recipe makes approximately 36 servings, with each serving being one brownie.

Chocolate Fudge Frosting:

• In a medium saucepan, melt 1/4 cup of butter over medium heat.
• Stir in 3 tablespoons each of unsweetened cocoa powder and milk.
• Bring the mixture to a gentle boil and then remove it from the heat.
• Stir in 2 1/4 cups of powdered sugar and 1/2 teaspoon of vanilla extract until the frosting is smooth.

For the Cookies:

• In a small bowl, stir together the all-purpose flour and salt.
• In a medium mixing bowl, beat the softened butter and 1/2 cup powdered sugar with a mixer on medium to high speed until combined.
• Beat in the egg until fully combined.
• Then, 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).
• Line a cookie sheet with parchment paper.
• Shape the chilled dough into 3/4- to 1-inch balls.
• Place the balls on the prepared cookie sheet.
• Dip the bottom of a glass in granulated sugar and use it to flatten each ball into a 1 1/2-inch circle.
• Bake for 7 to 10 minutes or until the bottoms are light brown.
• Remove the cookies and let them cool on a wire rack.

For the Filling:

• In a small bowl, beat together the 1/2 cup powdered sugar, 1/4 cup softened butter, and brandy (or milk) with a mixer on medium to high speed until the mixture is smooth.

To Assemble:

• Spread the filling on the bottoms of half of the cookies.
• Top with the remaining cookies to create sandwiches.
• Roll the edges of the sandwiches in the chopped pistachio nuts.
• Chill the assembled cookies for 30 minutes or until the filling is set.

• 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.