1/2 cup butter, softened
1 cup packed light brown sugar
2 1/2 cups packed brown sugar
1 egg
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup packed light brown sugar
1 cup semisweet chocolate chips
1/2 cup peanut butter chips
1 (10 ounce) jar caramel ice cream topping
1/2 cup chocolate cake mix
1/2 cup confectioners' sugar
3/4 cup peanut butter chips
1 (8 ounce) container salted peanuts
Preheat oven to 350 degrees F (175 degrees C). Grease 9x13 inch baking pan.
In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the brown sugar mixture alternately with the milk and the remaining 1/2 cup of milk. Stir in the flour and salt; set aside.
In a large bowl, cream together the cream cheese and milk. Stir in the sugar and vanilla. Pour the flour mixture over the dry ingredients, mixing just until combined.
Pour the remaining milk over the cream cheese mixture, and mix until well blended. Add the chocolate chips, peanut butter chips and caramel topping. Drop batter by rounded tablespoons onto prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool on wire rack.
A wonderful use of pecans. This was especially nice because the toffee bits were absent. More like fruit than a smoothie, which was what I expected.
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