Thick and Chewy Peanut Butter Cookies

Thick and Chewy Peanut Butter Cookies

These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!

I can’t believe I have been blogging for 3 1/2 years and I have not shared a classic chocolate chip cookie recipe with you!  This recipe has a special ingredient in it, and I am going share with you my tricks to get gorgeous, thick, soft cookies!

First things, first. Use quality ingredients! I ALWAYS use Guittard Chocolate Chips. The milk chocolate variety are bigger than the average chocolate chip and are MELT IN YOUR MOUTH DELICIOUS! Semi-sweet are great too!

The reason why I love Guittard is because they don’t put wax fillers in their chocolate. It’s high-quality, legit chocolate, and you can taste the difference! I actually keep a bag of Guittard Milk Chocolate Chips in my pantry to snack on during those chocolate cravings.

Besides chocolate, let’s talk about butter. I had price matched some butter at Walmart a while back and used some of the Great Value brand in the first batch I made for this post. Well, they turned out quite yellow and they spread out more than I had hoped.

I made them again with Land O Lakes Butter and 1/4 cup more flour to help the spreading and I got these gorgeous, light cookies. It definitely pays off to pay a little more for a high quality butter! Check out my instagram post to see the difference! And while we are on the subject of butter…

Thick and Chewy Peanut Butter Cookies
Thick and Chewy Peanut Butter Cookies

INGREDIENTS :

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla
  • 2½ to 2¾ cup all-purpose flour (start with less, do 1 test cookie, and add more if needed)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 1 (11-12oz) bag Guittard Milk Chocolate Chips

INSTRUCTIONS :

  1. Cream the butter and sugars together in a stand mixer with the paddle attachment.
  2. Add the eggs and vanilla. Mix well, then scrape the bowl.
  3. Combine the flour, baking soda, salt, and cornstarch in a bowl.
  4. Add dry ingredients all at once into the butter mixture, and mix just until incorporated.
  5. TEST COOKIE DOUGH: Scoop 1 test cookie onto a silicone lined baking sheet.
  6. Bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the center.
  7. If the cookie spreads, add ¼ cup more flour to the remaining dough and do another test cookie.
  8. Scoop the cookie dough onto cool (not warm) silicone lined baking sheets,
  9. bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the centers. (10 minutes was perfect for my oven.)
  10. Allow cookies to rest on the cookie sheet for 2 to 3 minutes, then transfer cookies to a wire rack to cool.
  11. Store cookies in an airtight container.

You can find complete recipes of this Thick and Chewy Peanut Butter Cookies in dessertnowdinnerlater.com

PEANUT BUTTER COOKIE BROWNIES

PEANUT BUTTER COOKIE BROWNIES

I love brownies. I love peanut butter cookies. I LOVE Peanut Butter Cookie Brownies!!! AKA Polka Dot Brownies
We’ve got an easy homemade brownie batter studded with globs of peanut butter cookie dough for a chocolate peanut butter lovers dream come true.

These little squares did NOT last long my friends. My husband barely even got to taste them because the boys and I scarfed them up so fast. He’s learning that he has to be quick if he wants to get in on the good stuff. Otherwise it’s like, “Um, didn’t I see a pan of brownies on the counter a few days ago?” Sure did buddy, you snooze you loose around here!

PEANUT BUTTER COOKIE BROWNIES
PEANUT BUTTER COOKIE BROWNIES

INGREDIENTS :

FOR THE BROWNIES :

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

FOR THE COOKIE :

  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.

BROWNIE BATTER

  1. In a small pan over medium heat, melt butter and stir in sugar.
  2. Remove from heat and stir in eggs and vanilla extract. Set aside.
  3. In a medium bowl, mix flour, cocoa powder, salt and baking powder.
  4. Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
  5. Pour the brownie batter into the pan and set aside.

PEANUT BUTTER COOKIE DOUGH

  1. In a medium bowl, whisk together vegetable oil and sugar.
  2. Then add the egg, vanilla extract, and peanut butter and mix well.
  3. In a separate bowl, mix the flour, baking soda and salt and then
  4. add to the wet ingredients to form a dough.
  5. Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
  6. Bake for 27-30 minutes, then cool completely before cutting into bars.

You can find complete recipes of this PEANUT BUTTER COOKIE BROWNIES in lovelylittlekitchen.com

CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.

If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.

See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.

Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

CHOCOLATE LASAGNA
CHOCOLATE LASAGNA

INGREDIENTS :

  • 1 package (36 cookies) Oreos
  • 6 Tablespoons butter, melted
  • 1 brick (8 oz) cream cheese, at room temp
  • 1/4 cup sugar
  • 3 1/4 cups milk, plus 2 Tablespoons, divided
  • 1 tub (12 oz) Cool Whip, divided
  • 2 (3.9 oz) packages instant chocolate pudding
  • mini chocolate chips

INSTRUCTIONS :

  1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  2. Into a medium bowl, pour in the cookie crumbs and melted butter.
  3. Stir until thoroughly mixed.
  4. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  5. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
  6. Add in the 2 Tablespoons of milk and sugar and mix well.
  7. Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
  8. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
    While it’s setting, to a large bowl,
  9. add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
  10. Spread the pudding mixture over the cream cheese layer.
  11. Put back into the fridge to set for another 10 minutes.
  12. Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

You can find complete recipes of this CHOCOLATE LASAGNA in amandascookin.com

Pineapple Upside Down Minis

Pineapple Upside Down Minis

A twist on the classic Pineapple Upside Down Cake.

Pineapple Upside Down Minis
Pineapple Upside Down Minis

INGREDIENTS :

  • 2 cans DOLE Pineapple Slices
  • 1/3 cup butter or margarine, melted
  • 2/3 cup packed brown sugar
  • 9 maraschino cherries, cut in half
  • 1 package yellow or pineapple flavored cake mix

INSTRUCTIONS :

  1. Drain pineapple; reserve juice. Reserve 2 pineapple slices for another use.
  2. Stir together melted butter and brown sugar.
  3. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups sprayed with cooking spray.
  4. Lightly press well-drained pineapple slices into sugar mixture.
  5. Place cherries in center of pineapple, sliced side up.
  6. Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice.
  7. Pour 1/3 cup batter into each muffin cup.
  8. Bake at 350° F. 20 to 25 minutes or until wooden pick inserted in center comes out clean.
  9. Cool 5 minutes. Loosen edges and invert onto cookie sheets.

NOTES :

If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter.

TIP:

  • Cakes may be served with Pineapple Caramel Sauce. Combine 8 oz. Crushed Pineapple, 1/4 cup heavy cream, 1 cup brown sugar, and 2 tablespoons butter in a small saucepan.
  • Bring to a boil and simmer for 10 minutes. Remove from heat. When sauce has cooled, blend in a blender or food processor until smooth.

You can find complete recipes of this Pineapple Upside Down Minis in dolesunshine.com

NO-BAKE COOKIE DOUGH CHOCOLATE CUPS

NO-BAKE COOKIE DOUGH CHOCOLATE CUPS

Hey Recipe Critic Readers! It’s Chelsea back from Chelsea’s Messy Apron with a super easy dessert recipe that won’t heat up your kitchen this summer. That’s right, it’s a no-bake dessert recipe!

Sometimes it gets just way too hot to turn on the oven. However, when that cookie craving strikes, you can just make these instead 🙂

Use whatever chocolate you like best (I LOVE milk chocolate) to coat these little balls of eggless dough. You could even cover them with white chocolate for a fun and different treat.

For melting the chocolate, I used coconut oil with chocolate chips, but pretty much any other oil (think vegetable or canola oil) will do well or even a shortening will work. The important note here is to microwave the chocolate slowly (and stir often) to avoid burning it. You can always melt your chocolate over a double broiler if you are more confident that way!

The cookie dough is eggless, but it does have flour that is uncooked which may bug some people. If that’s you, I’m afraid there is no replacement, but perhaps another recipe you can find online can replace this recipe to go into the chocolate cups.

Enjoy these cookie dough chocolate cups!

NO-BAKE COOKIE DOUGH CHOCOLATE CUPS
NO-BAKE COOKIE DOUGH CHOCOLATE CUPS

Ingredients

  • 6 tablespoons butter, at room temperature
  • ½ cup light brown sugar, packed
  • 3 ounces cream cheese, at room temperature
  • 4 tablespoons white sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 and ¼ cups white flour
  • ¾ cup miniature chocolate chips
  • ¾ cup + 2 tablespoons milk chocolate chips
  • ½ teaspoon coconut oil, separated

Instructions

  1. In a large bowl, beat together the butter (make sure it is at room temperature and not melted or you will need to chill the dough) and brown sugar for 2-3 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.
  2. Beat in the vanilla, baking soda, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.
  3. Stir in ¾ a cup of chocolate chips.
  4. Roll the cookie dough into small balls and set aside.
  5. Line a miniature muffin tin with miniature lining cups.
  6. In a small microwave-safe bowl melt ½ cup chocolate chips with ¼ tsp. coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then its ready!)

You can find complete recipes of this No-Bake Cookie Dough Chocolate Cups in therecipecritic.com

CHOCOLATE CHIP COOKIE GOOEY BARS

CHOCOLATE CHIP COOKIE GOOEY BARS

So…heart healthy week is over. Really, this blog is a total oxymoron. Or is it conflict of interest?

Oh well, let’s just agree that, no matter what, Chocolate Chip Gooey Bars are worth every calorie, okay?

I love my dog, I really do. She’s a total sweetheart. Ginger is a golden retriever and she’s 12 but you’d never know it unless you had to watch her go up the stairs at night. During the day? She has no problem bounding up and down, but by nightfall she regrets her decision to look for kleenex in every trash can in the house 10 times during the day.

Ginger is nothing if not quirky. She eats kleenex and napkins, will only shred paper towels and won’t touch toilet paper rolls. She doesn’t understand the end of Daylight Savings Time, so since October she whines from 4pm-5pm wondering why I haven’t fed her. And, when given a choice, she will sleep with her head on a pillow instead of flat on the ground.

Last week Ginger got groomed. While she was away, I washed her bed. The result? A fluffy, clean dog and a really lumpy bed. Ginger was not amused. She wasn’t happy when I laid it down for her, when I tried to smooth it out, and she wasn’t happy all. night. long.

It was like Princess and the Pea only worse because it actually happened. All night long. The poor thing couldn’t get comfortable and she let me know it by shaking. And moving. And chewing. Did I mention she did this all night long?

Today we’re both tired. She’s napping. I’m working. Lucky girl!

Since I’m tired, I want comfort food. Is there anything more comforting than chocolate chip cookies?

How about chocolate chip cookie gooey bars? Yes?

CHOCOLATE CHIP COOKIE GOOEY BARS
CHOCOLATE CHIP COOKIE GOOEY BARS

INGREDIENTS:

  • 1 cup unsalted Challenge Butter
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups mini chocolate chips
  • 1 (14 ounce) can fat-free sweetened condensed milk (you can use regular SCM if you can’t find the fat-free)
  • 1 (4.4 ounce) large Hershey bar (or smaller bars to make that same size)

DIRECTIONS:

  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.

You can find complete recipes of this CHOCOLATE CHIP COOKIE GOOEY BARS in crazyforcrust.com

Chocolate Chip Cheesecake Cookie Bars

Chocolate Chip Cheesecake Cookie Bars

I’ve got a good one for you today! Chocolate Chip Cheesecake Cookie Bars! Not only are they incredibly EASY but they are unbelievably delicious!
It’s funny how cookie bars have taken over my life. I mean, trust me, this girl LOVES her cookies but there’s just something about bars that are so much fun! I think it might be that there’s the opportunity to put something in the middle…or maybe the fact that everything gets baked at once (no endless batches of cookies!). Whatever it is – cookie bars are the BEST.
Particularly these. You guys. Four ingredients. And yep, I totally cheated. I started with refrigerated chocolate chip cookie dough to make these bars an absolute breeze to make.
A quick cheesecake filling is whipped up with just cream cheese, sugar, and an egg (add a teaspoon of vanilla for even more awesome flavor!)

I’m not sure there are two things in my life that I love more than chocolate chip cookies and cheesecake…maybe my kids? I don’t know. But putting these two together is like a collision of awesomeness – one you don’t want to miss! I kind of think the only way this could get better is with the addition of peanut butter…maybe peanut butter chips? I may need to try that next!
Let’s get started!

Chocolate Chip Cheesecake Cookie Bars
Chocolate Chip Cheesecake Cookie Bars

Ingredients

  • 1 18 oz roll refrigerated chocolate chip cookie dough
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract, optional

Instructions

  1. Preheat the oven to 350 F.
  2. Line a 9-inch square baking dish with parchment paper or non-stick foil.
  3. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
  4. Beat the cream cheese until light and fluffy.
  5. Add in the sugar and beat until combined.

You can find complete recipes of this Chocolate Chip Cheesecake Cookie Bars in momontimeout

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars

Salted Caramel Chocolate Chip Cookie Bars
Salted Caramel Chocolate Chip Cookie Bars

INGREDIENTS :

  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 1/2 cups all purpose flour
  • 2 cups semisweet chocolate chips
  • 14 ounce can sweetened condensed milk
  • 10 ounces soft caramels, unwrapped
  • 1 teaspoon flaked sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes.
  3. Add the eggs, vanilla, salt, and baking soda.
  4. Mix well, then scrape the sides of the bowl with a spatula.
  5. Turn the speed to low and add the flour.
  6. Beat to combine, then mix in the chocolate chips.
  7. Press half of the cookie dough into the bottom of the prepared baking dish.
  8. In a medium sauce pot,
  9. add the sweetened condensed milk and unwrapped caramels.
  10. Set over medium-low heat and stir until the caramels melt,
  11. making a smooth caramel filling. Pour the filling over the cookie dough base.
  12. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps.
  13. Bake the bars for 25-30 minutes, until the center is just set.
  14. Sprinkle with sea salt flakes and allow the bars to cool completely.
  15. Then lift the bars out of the pan by the edges of the foil and cut.
  16. Store in an airtight container at room temperature for up to 3 days.

You can find complete recipes of this Salted Caramel Chocolate Chip Cookie Bars in aspicyperspective.com

SOFT BATCH SALTED CARAMEL CHOCOLATE FUDGE COOKIES

SOFT BATCH SALTED CARAMEL CHOCOLATE FUDGE COOKIES

Soft Batch Chocolate Fudge Cookies with a gooey pocket of salted caramel inside! Pure decadence.

We’re heading to Paris on Wednesday! The trip was originally just for a quick two-day conference, but after much debate, we’ve decided to stretch it out and stay for a week. I’ve never been to the city of light before, so I’m beyond excited to eat, explore, and eat some more.

Coffee, chocolate, croissants, and cozy sweaters! I cannot wait. Today’s cookie recipe is my go-to cure when I have a chocolate craving that just-won’t-quit. These Soft Batch Salted Caramel Chocolate Fudge Cookies are:

  • Super soft
  • Tender
  • Warm
  • Gooey
  • Chocolatey
  • Caramel-y
  • Salty
  • Sweet And simply amazing

The recipe I used to make them is almost the same as my famous soft batch double chocolate fudge cookies. These cookies are made with simple ingredients like flour, cocoa powder, butter, chocolate, baking powder, salt, sugar, milk, and vanilla. ← Proof basic ingredients,when combined properly, can create epic recipes!

SOFT BATCH SALTED CARAMEL CHOCOLATE FUDGE COOKIES
SOFT BATCH SALTED CARAMEL CHOCOLATE FUDGE COOKIES

INGREDIENTS :

  • 12 salted caramels, see post for more information
  • 2 cups semi-sweet chocolate chips
  • 4 tablespoons unsalted butter
  • 2 and 1/2 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 4 large eggs, at room temperature
  • 4 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 2 cups milk chocolate chips
  • 2 teaspoons flaky sea salt

INSTRUCTIONS :

  1. Unwrap the caramels, roll each one into a ball, and place them on a freezer-safe plate.
  2. Place the plate in the freezer for 10 minutes. In the meantime, prep your cookie dough.
  3. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
  4. Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl.
  5. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
  6. Set aside. *You may also do this process on the stove top if you don’t own a microwave.
  7. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  8. In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
  9. Add the dry ingredients into the wet ingredients, and stir to combine – be sure not to over mix here!
  10. Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.

You can find complete recipes of this SOFT BATCH SALTED CARAMEL CHOCOLATE FUDGE COOKIES in bakerbynature.com

 

Melted Snowman Chocolate Bark

Melted Snowman Chocolate Bark

I totally fell in love with Olaf from Frozen – and the song “In Summer” is one of my favorites. Unfortunately, we all know the reality of an Olaf in the summer! Today, happily, it is still 80 degrees out, but my mind is on the holiday’s so I decided to make my own Olaf in the summer treat with this Melted Snowman Chocolate Bark!

This Melted Snowman Chocolate Bark is incredibly easy to make and would be a great activity to do with kids. The bark is also a nice alternative for Christmas Cookie Swaps! Play around with different types of candy and just have fun with it!

Melted Snowman Chocolate Bark
Melted Snowman Chocolate Bark

INGREDIENTS :

  • White Melting Chocolate
  • Mini Reese’s Peanut Butter Cups
  • Wilton Candy Eyes
  • Orange Jimmies (I got mixed rainbow jimmies and just picked them out)
  • Red Hot Candy
  • Pretzel Sticks
  • Silicon baking mat or wax paper

INSTRUCTIONS :

  1. Line a cookie tray with either a silicon baking mat or wax paper
  2. Melt chocolate according to the directions on the package
  3. Cut the bottom portion of the peanut butter cups off and put them back together, but slightly off alignment (this gives it the “hat” look)
  4. Pour chocolate on to baking mat and spread out using a spatula
  5. Place all of the “snowman” parts on top of the chocolate
  6. Place in refrigerator for 10 minutes to set
  7. Carefully break into pieces. (I used a knife to “guide” the breaks)
  8. Enjoy!

You can find complete recipes of this Melted Snowman Chocolate Bark in princesspinkygirl.com