Homemade Wendy’s Frosty

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk...

Directions: Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!

LOW-CALORIE VERSION:

Ingredients
• 1 cup fat-free milk
• 2 tablespoons low calorie (sugar-free) chocolate instant pudding
• 2 tablespoons Cool Whip Free
• 1 teaspoon vanilla
• 8 ice cubes

Directions: Place all ingredients in blender and blend until smooth

Banana peanut butter chocolates

Cut up banana slices and then put a layer of **peanut butter between them. Put them in the freezer for 1 hour. Cover them in melted chocolate and put them back in the freezer for another 2-3 hours!

** Substitute the peanut butter with Nutella or Almond Butter

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour...
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.See More

Buckeye Brownies

For Brownie:...

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.


For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (18 ounce) jars creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (12 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and 6 tbsp butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

Oreo balls

1. Ingredients:...
   1 package Oreo Cookies
   1 block cream cheese, softened
   1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)
   
   Method:
   1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.
   2. Mix the softened cream cheese into the smashed oreos.
   3. Roll the mixture into balls.
   4. Melt chocolate in the microwave.
   5. Cover balls in chocolate then leave to set in the fridge. 

No Bake chocolate eclair

1. Ingredients
   Filling:
   2 (3.5 oz.) boxes vanilla instant... pudding
   3 c. milk
   1 (8 oz.) container Cool Whip
   Graham crackers
   
   Topping:
   1/3 c. cocoa
   1 c. sugar
   1/4 c. milk
   1 stick (1/2 c.) butter (or margarine)
   1 tsp. vanilla
   
   Directions
   For the filling:
   1. Combine pudding mix and milk; beat. Stir in Cool Whip.
   2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
   
   For the topping:
   3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
   4. Pour chocolate topping over the top layer of graham crackers.
   5. Refrigerate overnight.
   That's it! Enjoy!

Chocolate Chip Cookie Cheesecake

1. Ingredients
   3 (8-ounce) packages cream cheese, softened...
   3 eggs
   3/4 cup sugar
   1 teaspoon vanilla extract
   2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)
   
   Instructions
   Preheat oven to 350 degrees F.
   
   In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
   
   Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
   
   Bake 45 to 50 minutes, or until golden and center is slightly firm.
   
   Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
   
   If desired top with ice cream or whipped cream.

Peanut butter fudge

1 cup peanut butter

2 sticks butter or margarine or one cup or 16 tablespoons

2 cups confectionery sugar

1/2 cup chocolate chips

1/2 cup walnut pieces

 

In a pan on low to medium heat melt peanut butter, chocolate chips and butter.  Remove from heat and add sugar. Mix well with spoon.  Fold in walnuts.  Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut.