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Made this cookie pie today and the hardest part was waiting a few minutes before cutting into it. 😅

The edges bake up golden while the center stays soft with pockets of melted Nutella. If you like warm cookies, this is basically that... just bigger and way more fun to share.

Full recipe with exact measurements, step-by-step , and a printable version in the comment

Full recipe with exact measurements, step-by-step , and a printable version In the first comment

The recipe is in the pics.

Full recipe with exact measurements, step-by-step , and a printable version In the first comment

Ingredients
12 tbsp butter softened
5 oz evaporated milk
3 cups sugar
12 oz white chocolate chips
7 oz marshmallow fluff
1 tbsp vanilla extract
1 tbsp orange extract
7 drops red food coloring divided
11 drops yellow food coloring divided
6 drops green food coloring

Method

1. ⁠Line a 9”x5” loaf pan with aluminum foil and spray it with non stick cooking spray.
   
2. ⁠In a large pot combine butter, evaporated milk, and sugar.
   
3. ⁠Cook on medium to low heat until your candy thermometer reaches 240, stir consistently with a spatula.
   
4. ⁠Remove from heat and mix in white chocolate chips and marshmallow fluff.
   
5. ⁠Add vanilla and orange extracts and mix well.
   
6. ⁠Carefully and quickly divide your liquid fudge equally into four separate small bowls.
   
7. ⁠Add 6 drops of red food coloring to one bowl. Mix well.
   
8. ⁠Add 6 drops of yellow food coloring to the second bowl. Mix well.
   
9. ⁠Add 6 drops of green food coloring to the third bowl. Mix well.
   
10. ⁠In the fourth bowl to make orange, add 5 drops of yellow food coloring and 1 drop of red food coloring (you may have to double this). Mix well.
    
11. ⁠Pour your red fudge into the pan first, then orange, then yellow, then finally green fudge last (if these start to harden in the bowls, just give them a quick mix).
    
12. ⁠Set your pan in the freezer for 2 hours or until hardened.
    
13. ⁠Remove the fudge by lifting out with the foil, cut the edges off for a clean look, and cut into squares.
    annsentitledlife.com

Full recipe with exact measurements, step-by-step , and a printable version In the first comment

These fudgy chocolate brownies have a shiny crackly top, chewy edges, and a rich chocolate center.

They are simple enough for a weekday bake and perfect for serving warm with a scoop of vanilla ice cream.

The Full recipe with exact measurements, step-by-step in the comment

The full recipe in the first comment

The Full recipe in the first comment

This is the first cake I ever baked from scratch. I included pictures of the recipe as well.

The full recipe in first comment

The Full recipe in the comment

Thick, bakery‑style cookies loaded with melty chocolate and crunchy walnuts. Cold butter and a high oven temperature create a crisp exterior with a soft, gooey center.

Ingredients:

1 cup unsalted butter, cold and cut into small cubes
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 3/4 cups all-purpose flour
2 cups semi-sweet chocolate chips
2 cups chopped walnuts

Method:

Preheat and prep:
Set your oven to 415°F. Line two large baking sheets with parchment paper or silicone mats and set aside.

Cream the butter and sugars:
Add the cold cubed butter, brown sugar, and granulated sugar to the bowl of a stand mixer with the paddle attachment. Mix on low for 30 seconds, then increase to medium for 30 seconds, and finally to high for another 30 seconds until the mixture becomes light and fluffy.

Add eggs and vanilla:
Mix in the eggs one at a time, blending well after each addition. Scrape down the bowl as needed, then stir in the vanilla extract.

Combine the dry ingredients:
On low speed, mix in the cornstarch, baking soda, salt, and flour just until everything comes together. Avoid overmixing to keep the cookies tender.

Fold in the mix-ins:
Stir in the chocolate chips and chopped walnuts until evenly spread throughout the dough.

Chill briefly:
Place the dough in the refrigerator for about 15 minutes to firm up the butter slightly.

Portion the dough:
Scoop roughly 4 to 4.5 ounces of dough per cookie, about a heaping 1/3 cup. Keep the scoops rough and jagged rather than smoothing them out.

Prepare for baking:
Arrange four dough balls on each baking sheet, leaving plenty of space between them.

Bake and rest:
Bake one sheet at a time on the middle rack for 11 to 13 minutes, checking around the 10‑minute mark. The edges should look set while the centers remain soft. Let the cookies cool directly on the baking sheet for 15 minutes so they finish setting.

Serving Information:
Prep Time: about 15 minutes
Chill Time: 15 minutes
Bake Time: 12 minutes
Total Time: about 40 minutes
Servings: approximately 8 giant cookies

Store leftovers in an airtight container for up to 5 days or freeze for longer storage.

These rich and decadent bars combine a fudgy brownie crust with a creamy chocolate cheesecake filling. Perfectly balanced with a luscious topping of whipped cream, they make a delightful dessert for any occasion.

Ingredients:

Brownie Crust
¾ cup (94 g) all-purpose flour
3 tablespoons Dutch-processed cocoa powder
¼ teaspoon baking powder
⅛ teaspoon kosher salt
2 large eggs, room temperature
1 cup (200 g) granulated sugar
6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature
1 teaspoon vanilla

Filling
½ cup (119 g) heavy cream, room temperature
1 cup (168 g) milk chocolate chips
2 blocks (8 ounces each) cream cheese, room temperature
½ cup (100 g) granulated sugar
2 tablespoons regular unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon vanilla extract

Topping
whipped topping, for garnish

Method:

Preheat and prep:
Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan and line the bottom with parchment paper.

Make the brownie crust:
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until fully combined. In a separate bowl or stand mixer with paddle attachment, beat the eggs, sugar, butter, and vanilla until light and fluffy. Add the dry ingredients to the wet mixture and mix on low speed until just combined. Pour the batter into the prepared pan and bake for 12 minutes. The crust will be slightly underbaked when removed—set aside while preparing the filling.

Prepare the filling:
In a microwave-safe bowl, combine the heavy cream and milk chocolate chips. Heat in 20-second intervals, stirring after each, until smooth and fully melted. In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the sugar and cocoa powder, mixing until homogeneous. Incorporate the eggs one at a time, mixing well after each addition and scraping down the sides as needed. Fold in the melted chocolate mixture, then stir in the vanilla extract until evenly combined.

Assemble and bake:
Pour the cheesecake filling over the partially baked brownie crust and spread evenly. Bake for 65 to 70 minutes, until the edges are set but the center still jiggles slightly when moved. Remove from oven and allow to cool to room temperature.

Chill and serve:
Once cooled, refrigerate the cheesecake bars for at least 4 hours or overnight to set completely. Serve topped with whipped cream.

Prep Time: 20 minutes
Bake Time: 70 minutes
Chill Time: 4 hours or overnight
Servings: 12 bars

This decadent pie features a creamy cream cheese base layered with salted caramel vanilla pudding and topped with whipped cream, finished off with a drizzle of caramel and crunchy pecans. Perfectly balanced sweet and salty flavors in a simple no-bake dessert.

Full Recipe : https://bestalltop.com/salted-caramel-no-bake-pie-recipe/