Boston Girl bakes 15 of my favorite dessert

Boston Girl bakes 15 of my favorite dessert recipes from my blog 1

Hey Friends! It’s Heather from Boston Girl Bakes. I hope you enjoy 15 of my favorite dessert recipes from my blog! Happy Baking everyone! CONTENTS 2 Bars and Brownies 8 Cupcakes I truly believe that baking is a science but that doesn’t mean it has to be scary. I love baking from scratchmixing together seemingly random ingredients and watching a beautiful tasty dessert appear! Recipes on my blog and in this cookbook are full of love, sugar, and usually sprinkles. Or chocolate. Or heck, maybe even both. This cookbook contains 15 of my favorite dessert recipes- including brownies and bar desserts, cupcakes, cookies and a few no bake treats! There are even some gluten free desserts included as well! 11 Cookies 14 No Bake 17 Recipe Index I hope you enjoy this free cookbook! - Heather For more crazy delicious dessert recipes, please visit Boston Girl Bakes at Bostongirlbakes. com! 2

M&M Chocolate Chip Brown Butter Blondies Makes 20 large bars or 24 smaller bars 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 sticks butter, melted, browned, and cooled 1 cup light brown sugar 1/2 cup granulated sugar 2 eggs 4 teaspoons vanilla extract 1 cup M&M candies 1 cup semi-sweet chocolate chips 1 Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9 -inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside. 2 Whisk flour, baking powder, and salt together in medium bowl; set aside. Melt and brown the butter over medium heat and allow to cool slightly. Whisk melted butter and sugars together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in M&M candies and chocolate chips and turn batter into prepared pan, smoothing top with rubber spatula. 3 Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 20 -24 bars and serve. These soft and chewy blondies are simple to make- and the browned butter give them a toasty caramel note to them that is out of this world! 3

Bourbon Caramel Chocolate Chip Walnut Bars Makes 20 large bars or 24 smaller bars For the Crust: 1 1/4 cups all purpose flour 1/3 cups granulated sugar 1/4 teaspoon salt 8 tablespoons unsalted butter, softened and cut into tablespoons For the Filling: 1/2 cup brown sugar 6 Tablespoons butter 14 -ounce can condensed milk These bars are thicky and chewy! They start with a buttery shortbread crust, and the filling is a bourbon caramel with chocolate chips and toasted walnuts in them! My take on a Kentucky Derby Pie! 2 Tablespoons dark corn syrup 1 teaspoon vanilla 2 Tablespoons Bourbon (optional) Pinch of Kosher Salt 3/4 cup all purpose flour 3 eggs 2 cups walnuts, toasted and chopped 2 cups chocolate chips (semisweet) 1 Preheat your oven to 375 F and prepare a 13 x 9 pan with aluminum foil. Spray with cooking spray and set aside. In a stand mixer with a paddle attachment, mix the flour sugar and salt. Add the butter, 1 tablespoon at a time. Press into the 13 x 9 pan. Bake at 375 F for 14 -18 minutes. Remove from the oven and set aside. Lower the oven temperature to 350 F. 2 To make the filling, start with making the bourbon caramel sauce. In a medium saucepan, add the brown sugar and butter. Stir and cook over medium heat until melted. Add the milk, corn syrup, vanilla, and bourbon. Bring to a boil and stir continuously. Insert a candy thermometer, and continue to cook until thermometer reaches 225 F. Remove the heat and allow to cool before adding to the rest of the filling. 3 Once the caramel has cooled to room temperature add your flour and eggs and stir to combine. Stir in the chocolate chips and walnuts. Spread into the prepared 13 x 9 pan and bake for 20 -25 minutes in a preheated 350 F oven until the top is golden brown and set. 4 Cool completely before cutting into bars and enjoying! 4

Coconut Margarita Bars Makes 9 -12 bars For the crust 1 package of graham crackers, 9 sheets 6 tablespoons butter, melted 1/3 cup granulated sugar 1 cup coconut These bars start with a graham cracker crust that has coconut stirred in and then has a filling that represents the classic drink- a little tequila, little orange juice, and fresh lime juice! All topped with toasted coconut! For the filling 4 egg yolks 14 -ounce can of condensed milk 1/2 cup lime juice (about 5 limes) 1 Tablespoon tequila 1 Tablespoon orange juice 1 cup coconut, toasted 1 Preheat your oven to 350 degrees Fahrenheit. Line a 8 x 8 baking pan with aluminum foil and spray with a cooking spray. 2 In a food processor, place your graham cracker sheets and pulse until finely ground. Add in your melted butter, sugar, and coconut. Pulse to combine. Press the graham cracker crumb mixture into the 8 x 8 pan and press down into an even layer. Bake in the preheated oven for 10 minutes. 3 In a mixing bowl, combine the filling ingredients. Whisk to combine. Pour over the graham cracker crust and bake for an additional 15 minutes until set. 4 To toast the coconut- toast in a saucepan, stirring to prevent burning, over medium heat for about 5 minutes or until brown. 5 Allow the bars to cool on a cooling rack and top with toasted coconut. Bars can be refrigerated for up to 2 days, the crust may soften slightly however. 5

Oreo Brownie Gooey Bars Make 9 -12 bars 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces 1 1/4 cups sugar 3/4 cup unsweetened cocoa powder 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 2 large eggs The “gooey” in this bar comes from a layer of condensed milk right in the middlemaking them sweet and sticky and totally crazy good. 1/3 cup all-purpose flour 5 Oreo cookies, broken into pieces 1/2 cup sweetened condensed milk 1 Preheat oven to 325°. Line an 8 x 8 x 2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside. 2 Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape 1/2 of the batter into prepared pan; smooth top. 3 Top with Oreo cookies. Pour the sweetened condensed milk over. Top with the remaining brownie batter being sure to cover up the Oreos and condensed milk. 4 Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 -40 minutes. 5 Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 9 -12 bars. 6

Kitchen Sink Blondies Makes 20 -24 bars 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 sticks butter, melted, cooled 1 cup light brown sugar 1/2 cup granulated sugar 2 eggs 4 teaspoons vanilla extract 3 -4 cups of mix-ins 1. Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9 -inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside. 2. Whisk flour, baking powder, and salt together in medium bowl; set aside. Melt the butter over medium heat and allow to cool slightly. Whisk melted butter and sugars together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in the assortment of mix-ins and turn batter into prepared pan, smoothing top with rubber spatula. 3. Bake until top is shiny, cracked, and light golden brown, 22 to 25 This is my way of cleaning out the pantry and starting fresh! Uses my go to blondie recipe and whatever mix-ins I have on hand! I used coconut, butterfingers, walnuts, hazelnuts, pecans, white chocolate chips, peanut butter chips, semi-sweet chocolate chips, and caramel bits, but use what you have and make them your own! minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 20 -24 bars and serve. 7

Reese’s Pretzel Blondies Makes 20 -24 bars 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 sticks butter, melted and cooled 1 1/2 cups brown sugar 2 eggs 4 teaspoons vanilla extract 1 cup crushed pretzels 1 cup Reese's pieces 1/2 cup peanut butter and milk chocolate chips plus extra pretzels, pieces, and chips for topping 1. Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9 -inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Cut 18 -inch length foil and fold lengthwise to 8 -inch width. Fit foil into length of 13 by 9 inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14 -inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12 -inch width). ] Grease foil-lined pan with butter or oil. 2. Whisk flour, baking powder, and salt together in medium bowl; set A thick and chewy blondie with tons of brown sugar and vanilla flavour- and Reese’s Pieces and pretzels stirred in. It’s a perfect combination of salty and sweet. aside. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in pretzels, reese's pieces, and chips and turn batter into prepared pan, smoothing top with rubber spatula. If using extra mix-ins, place on top of the batter now before placing in the oven. 3. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 20 -24 bars and serve. 8

Mint Oreo Stuffed Bailey’s Chocolate Cupcakes Makes 12 cupcakes For the cupcakes *1 cups sugar *1 cups minus 2 tablespoons all purpose flour *1/3 cup plus 2 tablespoons cocoa *3/4 teaspoons baking powder *3/4 teaspoons baking soda *1/2 teaspoon salt * 1 eggs A moist and rich chocolate cupcake made with Bailey’s stuffed with a Mint Oreo and topped with a Bailey’s whipped chocolate ganache frosting! * 1/2 cup Bailey's Irish Cream * 1/4 cup vegetable oil * 1 teaspoons vanilla extract * 1/2 cup boiling water *18 -20 mint Oreos For the frosting 12 ounces chocolate chips 12 ounces heavy cream 3 tablespoons Bailey's Irish Cream 1 Heat oven to 350 F. Prepare a cupcake pan with liners. Place one oreo in the bottom of each and set aside. 2 In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, Bailey's, oil, and vanilla extract. Beat on medium speed for 2 minutes. 3 Stir in boiling water and stir to combine. Batter will be very thin at this point. 4 5 Pour batter into each cupcake well. Fill about 2/3 to ¾ full. 6 For the frosting: Place the chocolate chips in a bowl and set aside. Heat the heavy cream on medium heat until simmering. Pour the cream over the chips and let sit for 5 minutes. Then whisk until smooth. Add in the Bailey's Irish cream, whisk to combine. Cover the ganache with plastic wrap and refrigerate for 2 hours or until cool. Pour ganache into stand mixer, and with whisk attachment whip until light and fluffy. When cupcakes are cooled, then using a pastry bag and tip swirl the frosting on top. Decorate with an Oreo or mint Oreo cookie crumbs! 9 Bake about 18 -20 minutes until toothpick comes out clean. Cool completely before adding the frosting on top.

Rice Krispie Treat Cupcakes Makes about 24 cupcakes For the cupcakes: 3 cups cake flour 1 tbsp. baking powder ½ tsp. salt 16 tbsp. unsalted butter, at room temperature 2 cups sugar 5 large eggs, at room temperature 1¼ cups buttermilk, at room temperature A vanilla cupcake topped with a marshmallow fluff buttercream frosting and topped off with Rice Krispie treat! 2 tbsp. vanilla extract For the frosting: 2 1/2 sticks unsalted butter, softened to room temperature 2 1/2 cups powdered sugar 2 Tablespoons heavy cream 2 teaspoons pure vanilla extract 7 ounces marhallow fluff Rice Krispie treat squares 1 Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside. 2 In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. 3 Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells. I managed to make a full 3 dozen cupcakes) Bake 18 -22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5 -10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired. 4 To make the vanilla buttercream frosting: Cream the butter until light and fluffy. Add in your powdered sugar 1/2 cup at at time with mixer on low. Cream until combined. With mixer off, add your heavy cream and vanilla extract and then mix on low until combined. Add in your fluff. Then mix on medium to medium high speed for 8 minutes until light and fluffy. Pipe onto cooled cupcakes and top with rice krispie treat square (I used 10 storebought and cut them in half)

Red Velvet Nutella Stuffed Cupcakes Makes 12 cupcakes 1 1/4 cups all purpose flour 3/4 cups sugar 1/2 tsp. baking soda 1 tbsp. cocoa powder 1/2 tsp. salt 1 large eggs 3/4 cups vegetable oil 1/2 cup buttermilk 1 tbsp. (1/2 oz. ) liquid red food coloring These are my go to red velvet cupcake recipe that has a surprise Nutella Center in them and topped off with my favorite cream cheese frosting! 1/2 tsp. vanilla extract 1/2 tsp. distilled white vinegar 1/2 cup Nutella For the frosting: * 8 oz. cream cheese 5 tbsp. unsalted butter, at room temperature 2 tsp. vanilla extract 2½ cups confectioners’ sugar, sifted 1 Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. 2 Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5 -10 minutes, then transfer to a wire rack to cool completely. Once cool, cut out the centers and fill with Nutella. 3 To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2 -3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large star tip to frost these cupcakes. ) 11

Flourless Fudge Cookies Makes 24 cookies 1 bittersweet chocolate chips (about 6 ounces) 3 large egg whites, room temperature 2 cups powdered sugar, divided (can also use granulated sugar, I used powdered) These cookies are not an original recipe by me, but by far my most shared recipe post, so I had to include them in this cookbook! They are fudgy, flourless, and less than a 100 calories each! 1/2 cup unsweetened cocoa powder 1 tablespoon cornstarch 1/4 teaspoon salt 1/2 cup chocolate chips additional powdered sugar for rolling 1 Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray (or silicon baking mat). Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly. 2 Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. 3 Whisk in your second cup of sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). 4 Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want). 5 Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8 -10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool. 12

Oreo Stuffed Funfetti Chocolate Chip Cookie Cupcakes Makes 12 cookie cupcakes 1 3/4 cups all purpose flour 1/2 teaspoon baking soda 14 tablespoons unsalted butter 3/4 cup packed dark brown sugar 1/2 cup granulated sugar 1 teaspoon salt 2 teaspoons vanilla extract 1 large egg plus 1 large yolk 1 1/4 cups semisweet chocolate Classic chocolate chip cookies with sprinkles, and stuffed with an Oreo cookie, then baked in a cupcake pan! And topped off with a vanilla buttercream frosting! chips 1 Cup Sprinkles About 12 Oreos cookies For the Frosting 2 1/2 sticks unsalted butter, softened to room temperature 2 1/2 cups confectioner sugar 2 Tablespoons heavy cream 2 teaspoons vanilla extract 1 2 Whisk flour and baking soda together in a medium bowl and set aside. 3 Preheat oven to 375 degrees. Scoop 1 tablespoon of dough and press into the bottom of a cupcake well covering the bottom. Top with an Oreo cookie. Scoop a second tablespoon of dough and press on top, being sure to cover up the Oreo. Repeat with the remaining dough. Bake for 12 -15 minutes until the cookies are golden brown and still puffy and edges have begun to set. Transfer cupcake pan to a wire rack; allow cookies to cool before removing from the cupcake pan. If the edges are slightly stuck, carefully run a knife along the edge to loose. Place the cookie cupcakes on a wire rack to fully cool before adding the frosting on top. 4 To make the frosting: In a clean and dry stand mixer bowl with paddle attachment, add the butter and cream until smooth and fluffy about 3 minutes. Add in the powdered sugar. Mix on low. Stop mixer and add in the heavy cream and vanilla extract. Start the mixer slowly and after about 1 minute increase speed to medium and mix for 8 minutes until 13 light and fluffy. Pipe frosting onto cooled cookies. Melt 14 tablespoons butter in a saucepan over medium heat until melted (could also be down in a bowl in the microwave- just be careful and cover the bowl so the butter doesn't splatter). Transfer melted butter to a mixing bowl. Add brown sugar, granulated sugar, salt, and vanilla to the mixing bowl. Whisk until incorporated. Add the egg and egg yolk; whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat until the mixture is thick, smooth, and shiny. Using rubber spatula, stir in flour mixture just until incorporated (about 1 minute). Stir in sprinkles and chocolate chips. Give dough one final stir to ensure all flour is incorporated. Chill dough for 1 -2 hours.

Flourless Butterfinger Peanut Butter Cookies Makes 18 cookies 1 cup smooth peanut butter 1/2 cup semi-sweet chocolate 3/4 cup light brown sugar chips 1/2 teaspoon baking soda pinch of salt 1 large egg 1 teaspoon vanilla extract 1 cup butterfinger baking bits 1 2 Preheat your oven to 350°F. 3 Add the egg and vanilla, and blend on low-medium speed until incorporated. 4 Stir in the butterfinger baking bits (or crushed butterfingers) and chocolate chips. 5 Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly. 6 Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges. Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended. These peanut butter cookies are soft and chewy and flourless! Mixed into the cookied dough is crushed butterfingers and chocolate chips! 14

No Bake Oreo Butterfinger Peanut Butter Icebox Cake Make 1 - 13 x 9 pan (2024 servings) 2 cups whipping cream 4 tablespoons sugar 1 1/2 teaspoons vanilla 8 ounces cream cheese, softened 2 cups creamy peanut butter 1/2 cup granulated sugar This might be hands down my favorite out of all of the faovrites! It’s a no bake icebox cake so it’s a cinch to make. This dessert has layers of Oreos, a peanut butter cheesecake, fresh whipped cream, and Butterfingers on top! 48 Oreo cookies 1/3 cup Butterfinger baking bits 1 First make the whipped cream: In a clean, cold stand mixer bowl with the whisk attachment add the heavy whipping cream and sugar. Whip until soft peaks form. During the mixing process, it helps to lift the side of the bowl up to ensure the whisk reaches all of the cream and ensure the sugar doesn't fall down to the bottom. To check to see if you have soft peaks, lift the whisk out of the bowl and turn over. The peaks should stand up but then fall over gently to one side. Keep the whipped cream covered and in your fridge until ready to use. You can store in a separate bowl, so you can use the stand mixer to make the peanut butter layer or use a hand mixer for the peanut butter layer. 2 Now make the peanut butter layer: In a separate bowl, with a hand mixer or in the clean and dry stand mixer bowl, combine the cream cheese, peanut butter, and sugar. Mix until combined and smooth. Add in half of the prepared whipped cream. Gently fold to incorporate. Save the remaining whipped cream in the fridge. 3 Now time to assemble: On the bottom of your 9 x 9 pan, layer half of your Oreo cookies. You may need to break some of the Oreos to fit along the bottom to cover the entire area. Spoon the peanut butter layer over. Smooth to cover. Repeat with a second layer of Oreos. Top with remaining whipped cream. Sprinkle Butterfinger baking bits or crushed Butterfingers on top. 15

3 -ingredient Turtles Makes 15 turtles 1 cup pecan halves 1 cup milk chocolate chips 2/3 cup caramel bits sea salt, optional 1 Arrange your pecan halves- 5 for each turtle- on a cookie sheet lined with either parchment paper or a silicone baking mat. 2 Melt the caramel bits in a microwave safe bowl in 30 -second intervals, stirring in between interval until melted. This took about 1 and 1/2 minutes in my microwave. Spoon about a tablespoon on top of each turtle. 3 Repeat with the chocolate chips. Spoon about a tablespoon of chocolate over the caramel. Top with a sprinkle of sea salt if you desire. Let the turtles set up and the chocolate and caramel set before enjoying! Store at room temperature in a covered container. These soft and chewy blondies are simple to make- and the browned butter give them a toasty caramel note to them that is out of this world! 16

Candy Cane Oreo Truffles Makes 24 truffles 1 These no bake wonders are one of my favorite treats! Oreos, cream cheese, and peppermint extract is all you need to make these truffles! They get dipped in white chocolate and topped with crushed candy canes! 1 package of Mint Oreos for sprinkling 8 ounces cream cheese, softened 2 12 -ounce bag of white or dark chocolate chips or candy melts (I used chips) crushed candy canes, optional In a food processor or stand mixer, combine your oreos and cream cheese. Pulse or mix until combined and smooth. 2 Scoop into 2 -inch balls and roll in the palm of your hand to form a smooth round truffle. . 3 Place on a baking sheet lined with parchment paper. Place truffles in your freezer or refrigerator until hard. (I place mine in the freezer for about 15 -30 minutes) 4 Melt your chocolate. If using the microwave, place one 12 -ounce bag of chips or candy melts in a microwave safe bowl. Microwave in 30 -second intervals, stirring in between each 30 seconds until melted and smooth. If using a double boiler, place a heat-safe bowl over a pot with a few inches of simmering water, and add the chocolate to the bowl. Stir until melted. If using the melting pot, plug it in, add your chocolate to the pot and stir until melted! 5 Take your truffles out of the refrigerator (or freezer)- a few at a time- and dip in the melted chocolate. Top with a sprinkle of crushed candy canes if you like! You can also freeze these overnight, and dip in chocolate the next day. Just be sure to keep them in an airtight container, layered with parchment paper, so they remove easily when you go to dip them. 17

Recipe Index M&M Chocolate Chip Brown Butter Blondies 3 Bourbon Caramel Chocolate Chip Walnut Bars 4 Coconut Margarita Bars 5 Oreo Brownie Gooey Bars 6 Kitchen Sink Blondies 7 Reese’s Pretzel Blondies 8 Mint Oreo Stuffed Bailey’s Chocolate Cupcakes 9 Rice Krispie Treat Cupcakes 10 Red Velvet Nutella Stuffed Cupcakes 11 Flourless Fudge Cookies Oreo Stuffed Funfetti Chocolate Chip Cookie Cupcakes 12 13 Flourless Butterfinger Peanut Butter Cookies 14 No Bake Oreo Butterfinger Peanut Butter Icebox Cake 15 3 - ingredient Turtles 16 Candy Cane Oreo Truffles 17 18

Recipe Index I HOPE YOU ENJOYED THIS FREE COOKBOOK! This is just a small sample of recipes I have shared on my blog. Please visit me at Boston Girl Bakes for more recipes! www. bostongirlbakes. com - Heather 19