• 1 cup sugar
• 2/3 cup brown sugar
• 3/4 cup  butter, melted
• 2 tbl. water
• 2 eggs
• 2 tsp. vanilla
• 1 1/3 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 10 oz. Andes mint baking chips, divided

• 5 tbl. butter, softened
• dash salt
• 3 tbl. milk
• 1 tbl. light corn syrup
• 2 1/3 cup powdered sugar
• 1/2 tsp. peppermint extract
• green food coloring (optional)

• 1/2 cup heavy cream
• 7 oz. bittersweet or semi-sweet chocolate, finely chopped
• dash salt

1. Heat the oven to 350 degrees. Line a 13 x 9 inch pan with parchment paper or aluminum foil and lightly grease.
2. In a large bowl, use a whisk (or mixer) to stir the sugars, butter and water together. Stir in the eggs and vanilla, then set aside.
3. In a separate bowl, combine the flour, cocoa, baking powder and salt. Add the dry ingredients to the sugar mixture and stir to combine; the batter will be thick. Reserve 1/4 cup of the Andes mint chips from the bag and mix the remaining chips into the batter. Spread into the prepared pan and bake for 18-20 minutes, do not overbake. Set aside to cool.
4. To make the mint frosting, combine the butter, salt, milk, corn syrup, powdered sugar, peppermint extract and food coloring. Whisk, or beat with a mixer, until smooth. Spread over the top of the cooled brownies. Set in the fridge to cool for about 10 minutes.
5. To make the ganache, heat the heavy cream until just below boiling. Add the chopped chocolate to the warm heavy cream; allow the cream and chocolate to sit which will give the chocolate time to melt. After a minute or two, gently stir the cream and chocolate until it is smooth and combined. Allow it to cool and thicken slightly then pour over the cold layer of mint frosting. Top with the reserved Andes mint chips. Let the brownies sit until the ganache is set. Enjoy!

• 2 cups flour
• 1 tbl. pumpkin pie spice
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 cup unsalted butter, room temperature
• 1 1/4 cups sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 cup canned pumpkin puree
• 1 1/2 cup butterscotch chips
• 1 cup white chocolate chips

1. Preheat the oven to 350 degrees. Line a 9 x 13 pan with baking foil, leaving an overhang on the sides.
2. Whisk together the flour, pumpkin pie spice, baking soda and salt, then set aside.
3. Use a mixer to cream the butter and sugar on medium-high speed until smooth. Mix in the eggs and vanilla until combined. Beat in the pumpkin (the mixture may look curdled- don’t worry about it). Stir in the dry ingredients until just combined. Fold in the butterscotch and white chocolate chips.
4. Spread the batter evenly in the prepared pan. Bake for about 35 minutes until a toothpick inserted near the middle comes out clean, be careful not to overbake. Cool in the pan for about 15 minutes, then lift the blondies out using the foil and place them on a wire rack to cool completely.

Makes: About 2 dozen

1. Gather all the ingredients to make the caramel. Start by heating the sugar over medium-high heat in a 2-3 quart saucepan. When it starts to melt, begin whisking the sugar until it is completely melted, then stop whisking. Swirl the pan occasionally to move the sugar around and continue cooking until the sugar reaches 350 degrees and is a dark amber color. Carefully add the butter (the mixture might splatter) and whisk until the butter is melted. Remove from the heat and slowly stir in the heavy cream. Whisk until the caramel is smooth then add the salt. Pour the caramel into a bowl or jar and set aside to cool.
2. Preheat the oven to 375 degrees and line a 9 x 13 inch pan with foil.
3. Place the diced apples in a large bowl and stir in the lemon juice. In a separate bowl, combine the flour, cornstarch, sugar, salt, cinnamon, nutmeg and all-spice. Sprinkle over the apples and stir until combined, then set aside.
4. In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Use a pastry cutter or food processor to cut in the butter. Mix the egg and vanilla together in a small bowl, then pour into the flour mixture and stir to combine; the dough will be very crumbly. Press half the dough into the prepared pan.
5. Spread the apple mixture evenly over the bottom crust, then drizzle about 3/4 cup of caramel over the apples. Crumble the rest of the dough over the caramel apple layer.
6. Bake for 45 minutes until the top is golden brown. Cool on a wire rack and then cut into squares. Drizzle about 1/2 cup of caramel sauce over the squares and serve. Store the remaining caramel in the fridge.

1. Preheat the oven to 350 degrees and line the bottom and sides of an 8 x 8 inch pan with tin foil or parchment paper leaving a little extra that hangs over the edges.
2. Sift the flour, cocoa, and salt in a small bowl then set aside.
3. Use a double boiler* to melt the chocolates and butter. When it’s smooth, remove from heat and whisk in the sugars. Continue whisking until the sugars have dissolved and the mixture has cooled slightly. Add the eggs, vanilla and almond extract and whisk until just combined. Gently fold in the flour mixture then add the almonds. Pour into the prepared pan and bake for 25 to 30 minutes until a toothpick inserted into the middle comes out clean. Place the pan on a wire rack to cool completely.
4. To make the marzipan, liberally dust a smooth surface with powdered sugar. Knead the almond paste with corn syrup, adding more powdered sugar to the counter as necessary to prevent sticking. Continue kneading until the paste is smooth and all the sugar is incorporated. Use a rolling-pin to press the marzipan into a 8 x 8 inch square. Lightly brush the top of the brownies with corn syrup, then place the marzipan layer on top, pressing lightly so it will stick. Refrigerate while you prepare the glaze.
5. Make the glaze by melting the chocolate and butter in a double boiler. When the mixture is smooth, pour over the marzipan in a thin, even layer. Return to refrigerator and chill until set. The brownies will be best if allowed to chill overnight. Use the tin foil or parchment paper to lift the brownies out of the pan before slicing to serve. Store leftovers in an airtight container. Enjoy!

1. Preheat the oven to 325 degrees and grease a 9 x 13 inch baking pan.
2. In a medium bowl, whisk together the cocoa powder, salt and baking powder then set aside.
3. In a medium saucepan, melt the butter over medium-low heat. Once fully melted, stir in the sugar and continue heating for 1-2 minutes until hot.
4. Remove the pan from heat and stir in the cocoa mixture followed by the eggs and vanilla. Add the flour and stir until smooth, then add the chopped Oreos.
5. Pour the batter into the prepared pan and bake for about 30-35 minutes until the edges are set but the center still looks soft. Enjoy!

• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter, room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 tsp. vanilla
• 2 eggs
• 8 oz. bag Mini-Reeses
• 1/2 cup chocolate chips
• 3/4 cup Marshmallow Fluff

1. Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with nonstick cooking spray.
2. Whisk the baking soda, salt and flour together until combined, then set aside.
3. Cream butter and peanut butter together in a mixer, then add the sugars and beat until fluffy. Add the eggs and vanilla and mix until combined.
4. Add the dry ingredients and mix until just combined. Fold in the peanut butter cups and chocolate chips.
5. Spread the batter in the bottom of a pan then drop the marshmallow cream in tablespoon sized dollops over the surface. Use a knife to swirl into the batter.
6. Bake for 30-35 minutes until a toothpick inserted 1 inch from the side comes out clean, don’t overbake. Allow to cool before slicing. Enjoy!

1. Preheat the oven to 350 degrees. Line a 9 x 13 inch pan with foil and spray it with non-stick cooking spray.
2. In a medium sized bowl, whisk together the flour, cookie crumbs, baking powder and salt.
3. Cream the sugar and butter together until pale yellow and fluffy, about 3 minutes. Add the eggs and vanilla and beat together. Add the dry ingredients and mix until just combined.
4. Place half the dough in the prepared pan and press evenly using the back of a greased spoon on your fingers. Put the remaining dough in the fridge to chill for a few minutes. Break the Cookies ‘n Cream bars into chunks and place them evenly across the dough. Scatter the Oreo chunks across the top. Use a small spoon to put little dollops of the marshmallow cream all over the surface. Take the remaining dough out of the fridge. Scoop out a tablespoon or two sized ball of dough and flatten it into a ‘shingle’ then place it on top of the marshmallow cream. Continue with the rest of the dough, it doesn’t have to make a perfectly smooth layer over the top, it’s fine if some marshmallow or Oreo are sticking through.
5. Bake for 25-30 minutes, the top should be slightly browned. Let them cool before using the edges of the tin foil to lift the bars out of the pan. Eat at room temperature, or pop them in the microwave 30 seconds to heat them up. Enjoy!

1. Place a layer of Club crackers in the bottom of a 9 x 13 pan.
2. Combine the graham cracker crumbs, brown sugar, white sugar, butter and milk in a sauce pan over medium heat. Bring to a boil for 5 minutes, stirring frequently.
3. Pour half of the mixture in the pan and add a layer of Club crackers. Pour the remaining graham cracker mixture on top, and then add one more layer of Club crackers. You should have three layers of Club crackers with two layers of the graham cracker mixture in between.
4. In a double boiler, combine the chocolate chips, butterscotch chips and peanut butter. Stir occasionally until melted, then pour evenly over the top layer of Club crackers. Let the chocolate cool before cutting bars.

1. Preheat oven to 350 degrees and line a 8 x 8 inch pan with tin foil sprayed with non-stick cooking spray
2. Melt the butter in the microwave using a microwave safe bowl, add 3/4 cup white chocolate chips. Let sit for a minute to allow the chips to soften and then stir until smooth. If necessary, place the bowl back in the microwave for a few seconds.
3. Mix the flour, sugar, cinnamon, baking powder, and salt in a large mixing bowl. Add the melted butter/white chocolate chip mixture, eggs and Biscoff. Stir to combine and then add 1/2 cup white chocolate chips.
4. Spread the mixture evenly in the prepared baking dish and bake for 30-35 minutes. Let cool and then cut into squares.