Triple Threat Bars

Question of the Day: What is better than Chocolate Chip Cookies, Oreos, and Brownies? (answer to come later)

Easter is over, but is your sweet tooth still running on “high”? Goodness knows mine is! Discount candy at the store isn’t helping and I think I’ve officially overdosed on M&Ms and Reese’s.

With a candy-induced tummy-ache, I spent the week looking to make something a little more “substantial” to treat some lucky trauma nurses and remembered an amazing, but complicated recipe that was floating around the internet under a more lewd name (Let’s just say it was a reference to brownies being promiscuous…)

So we go back to the Question of the Day: What is better than Chocolate Chip Cookies, Oreos, and Brownies?

All three in the same bar! 

These Triple Threat Bars are super easy to put together (thanks to my modifications!) and even easier to make disappear after cooling!


  • 2 tubes of chocolate chip cookie dough OR 2 bags of cookie mix, prepared
  • 1 package Oreos – you wont use the whole thing, but might be tempted to sneak a few with a big glass of milk…not that I did that or anything…
  • 1 (8×8) box brownie mix, prepared


  1. Preheat oven to 350 degrees. Spray a 9×13 glass pan with cooking spray.
  2. In the bottom of the pan, press in cookie dough until level.
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  4. Layer Oreos on top of cookie dough until covered.
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  6. Pour brownie mix on top of oreo layer and smooth or tap on counter until even.
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  8. Bake for 25-35 minutes or until brownie layer is just barely undercooked (it will set in the fridge).
  9. Let cool on the counter for 10-15 minutes, then place in the refrigerator for 30 minutes.
  10. Cut into 20-30 pieces. Following the pattern of the Oreos is the easiest way to cut.


Mine were so ooey-gooey, that I kind of just scooped out the cut pieces and ate them over the sink! My first bite was full of molten brownie, but my second bite I got a nice chunk of soft Oreo and let me just say, it was heavenly…



I’ve found so many great dessert recipes for this week, so be on the lookout for new treat recipes in the next few days! My best suggestion if you’re worried about keeping all of these delectable yummies around your house is to share them. Think about how many people will be very happy campers when they get some delicious treats this week! Goodness knows these trauma nurses will be even more cheerful with one of these Triple Threat Bars in their hands!

Let me know what you think of this recipe by “liking” the post and sharing with friends! If you make them, take some pics and Instagram that stuff! Then post your picture in our comments section!


Cookie Dough “Eggs”

What’s your favorite Easter candy?

Peanut butter eggs? Jelly beans? Sugar-covered marshmallow birds?
see what I did there? Reese’s and Peeps, I’d love to help market! 😉

Around Easter, my weakness is definitely anything egg-shaped. Marshmallow eggs, PB Eggs, caramel eggs, you name it. But here comes the delicious conundrum I had when thinking about what to make for The Dessert Project this week: I also love doughs/batters.

Yes, raw eggs and all (haven’t gotten sick yet! Living on the edge!)

I love cookie dough, cake batter, and sometimes even little bites of raw biscuit dough…especially if it’s Joy The Baker’s Brown Sugar Bacon Biscuits, but back to the topic at hand.

So how can I combine my love of Easter “Eggs” and doughs? Crank out some Cookie Dough “Eggs!”

Here’s what you’ll need:

– 1 tube of refrigerated cookie dough (for those of you who aren’t willing to risk salmonella like me!) or a batch of your favorite homemade dough. I chose Peanut Butter dough.
– Melting Chocolates in 2-3 different colors. I’ll be using white for the base and light blue for the drizzle. Note: my chocolate felt like revolting against itself and didn’t quite melt like I was hoping, so my decoration came out a bit sloppy. Who cares, though, right? They still are going to taste delicious!

That’s it! Two ingredients! Easy as Pie, right?

No. Pie is way more difficult, but we will cover that later.

1. Using your hands, form small balls of dough into egg shapes. Place on a parchment or wax paper lined baking sheet. Freeze for at least 30 minutes or until firm.

2. Melt chocolate base color in a bowl. Submerge each frozen “egg” into the chocolate and tap off excess. Place back on parchment/wax paper. Continue until all “eggs” are dipped. Place baking sheet back in the freezer for a few minutes to let the base chocolate harden.


3. Melt drizzling color in a bowl, then pour into a zip-top or piping bag. Cut the corner of the bag to make a tiny hole. Drizzle away. Or get fancy-pants and make lines and dots. Whatever floats your Easter boat.

4. Let chocolate harden, then place in an egg carton or this adorable egg tray from Anthropologie to serve. And if that one is in fact sold out, get this one instead!


Yep. That just happened. Cookie dough dipped in chocolate. How do you like me now, Easter Bunny?!


For those of you who don’t celebrate Easter, consider this just a great treat to share with friends. They can be formed into any shape for any occasion. But they are a must for anyone who loves confections and “raw” dough!


Let me know what you think of this recipe by “liking” the post and sharing with friends! If you make them, take some pics and Instagram that stuff (or whatever)! Then post your picture in our comments section!

Samoa-Style Cupcakes

How many boxes of Girl Scout Cookies do you have hidden away still?

If you’re like me, you devoured yours the minute the shipment came in and have been chasing down those little darlings in green vests trying to get your hands on more Thin Mints…but I digress.

Inspired by the nearly-over Girl Scout Cookie Season, I’ve put together a Samoa-Style Cupcake for you to share.



1 package yellow cake mix
3 eggs
1 cup water
1/2 cup vegetable or canola oil
1 tub creamy vanilla frosting
1 jar caramel ice cream topping
1 small package shredded coconut
1/3 cup semi-sweet chocolate chips, melted


1.Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.

2.In a medium mixing bowl, combine cake mix, eggs, water, and oil. Mix until no more lumps are present. Pour batter evenly into liners, filling each cup two-thirds full.

3. Bake cupcakes for 15 minutes or until a toothpick comes out clean.

4. While cupcakes are baking, empty vanilla frosting into a small mixing bowl and pour in HALF of the caramel topping. Mix well, then set aside.

5. In a separate mixing bowl, combine remaining caramel topping with shredded coconut. Mix well. It’ll be sticky, but keep mixing until all coconut is covered in ooey-gooey caramel.

6. Once cupcakes are cooled, dollop on about 2 Tablespoons of caramel frosting.

7. Scoop about 1 Tablespoon of caramel-coconut mixture and set in the center of the frosting.

8. Place melted chocolate chips into a zip-top bag and snip a small corner off to make a teeny-tiny hole in your “piping bag.” Drizzle the cupcakes with chocolate, leaving some of the coconut and frosting mixture showing through.

9. Place cupcakes in the refrigerator until set, then serve to a group of hungry Girl Scouts, or sit and enjoy one with a hot cup of coffee and a good book!


Let us know what you think of this recipe by “Liking” it and commenting with a photo/update of the Samoa-Style Cupcakes you make at home!