• 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.

• In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
• Add the sugar and beat until combined, scraping the sides of the bowl as needed.
• Beat in the egg yolks and vanilla until combined.
• Beat in the all-purpose flour.
• Cover the dough and chill for 1 hour or until it’s easy to handle.
• Preheat your oven to 375°F.
• Grease a cookie sheet.
• Shape the dough into 1-inch balls.
• If desired, roll the balls in egg whites and then in the finely chopped cocktail peanuts to coat.
• Place the balls 1 inch apart on the prepared cookie sheet.
• Using your thumb, make an indentation in the center of each ball.
• Bake for 10 to 12 minutes or until the bottoms are light brown.
• If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
• Remove the cookies from the oven and let them cool.
• Fill half of each center with 1/2 tsp creamy peanut butter and the remaining half with 1/2 tsp grape or strawberry jam or jelly.
• You can also sprinkle additional chopped cocktail peanuts over the top.

• In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
• Add the sugar and beat until combined, scraping the sides of the bowl as needed.
• Beat in the egg yolks and almond extract until combined.
• Beat in the all-purpose flour.
• Cover the dough and chill for 1 hour or until it’s easy to handle.
• Preheat your oven to 375°F.
• Grease a cookie sheet.
• Shape the dough into 1-inch balls.
• If desired, roll the balls in egg whites and then in the finely chopped slivered almonds to coat.
• Place the balls 1 inch apart on the prepared cookie sheet.
• Using your thumb, make an indentation in the center of each ball.
• Bake for 10 to 12 minutes or until the bottoms are light brown.
• If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
• Remove the cookies from the oven and let them cool.
• Fill each center with 1 tsp of cherry pie filling and place a cherry on each cookie.

• In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
• Add the sugar and beat until combined, scraping the sides of the bowl as needed.
• Beat in the egg yolks and vanilla until combined.
• Beat in the all-purpose flour.
• Cover the dough and chill for 1 hour or until it’s easy to handle.
• Preheat your oven to 375°F.
• Do not grease the cookie sheet.
• Shape the dough into 1-inch balls.
• Roll the balls in assorted colored sugars, sprinkles, or nonpareils.
• Place the balls 1 inch apart on an ungreased cookie sheet.
• Using your thumb, make an indentation in the center of each ball.
• Bake for 10 to 12 minutes or until the bottoms are light brown.
• If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
• Remove the cookies from the oven and let them cool.
• Spoon 3/4 cup canned vanilla or cream cheese frosting into a decorating bag fitted with a small star tip.
• Pipe the frosting into each center.
• If desired, sprinkle with additional colored sugars, sprinkles, or nonpareils.

• In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
• Add the sugar and beat until combined, scraping the sides of the bowl as needed.
• Beat in the egg yolks and vanilla until combined.
• Beat in the all-purpose flour.
• Cover the dough and chill for 1 hour or until it’s easy to handle.
• Preheat your oven to 375°F.
• Grease a cookie sheet.
• Shape the dough into 1-inch balls.
• Place the balls 1 inch apart on the prepared cookie sheet.
• Using your thumb, make an indentation in the center of each ball.
• Bake for 10 to 12 minutes or until the bottoms are light brown.
• If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
• Remove the cookies from the oven and let them cool.
• Place 2/3 cup powdered sugar in a large plastic bag.
• Add the cookies, a few at a time, and shake gently to coat.
• Fill each center with 1/2 tsp of raspberry preserves and top with toasted sliced almonds.

• In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
• Add the granulated sugar and beat until combined, scraping the sides of the bowl as needed.
• Beat in the egg yolks and vanilla extract until combined.
• Beat in the all-purpose flour.
• Cover the dough and chill for 1 hour or until it’s easy to handle.
• Preheat your oven to 375°F.
• Grease a cookie sheet.
• Shape the dough into 1-inch balls.
• If desired, roll the balls in egg whites, then in walnuts to coat.
• Place the balls 1 inch apart on the prepared cookie sheet.
• Using your thumb, make an indentation in the center of each ball.
• Bake for 10 to 12 minutes or until the bottoms are light brown.
• If the cookie centers puff during baking, re-press the centers with the rounded side of a measuring teaspoon.
• Remove the cookies and allow them to cool on a wire rack.
• Before serving, fill each center with 1/2 teaspoon of jam.

• In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
• Add 1/2 cup of powdered sugar and beat until combined, scraping the sides of the bowl as needed.
• Beat in the hazelnut liqueur and vanilla extract.
• Beat in the flour and pecans.
• Cover the dough and chill for 30 minutes or until it’s easy to handle.
• Preheat your oven to 325°F.
• Shape the dough into 1-inch balls.
• Press a chocolate-covered caramel into each ball, reshaping the dough around the candy to enclose it.
• Place the filled dough balls 2 inches apart on an ungreased cookie sheet.
• Bake for 15 minutes or until the bottoms are light brown.
• Remove the cookies and allow them to cool on a wire rack.
• Place 1 cup of powdered sugar in a large plastic bag.
• Add the cooled cookies, a few at a time, and shake gently to coat.