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Ingredients:

• 10 cups Cinnamon Toast Crunch cereal
• 10 oz (1 package) mini marshmallows
• 1 cup (2 sticks) salted butter
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Pan:

   • Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. You can also line the dish with parchment paper for easy removal.

2. Melt the Butter:

   • In a large pot, melt the salted butter over low heat.

3. Add Vanilla Extract:

   • Once the butter is melted, stir in the vanilla extract.

4. Melt the Marshmallows:

   • Add the mini marshmallows to the pot.
   • Stir continuously until the marshmallows are completely melted and smooth.

5. Combine with Cereal:

   • Quickly add the Cinnamon Toast Crunch cereal to the pot.
   • Stir until the cereal is evenly coated with the marshmallow mixture.

6. Transfer to Baking Dish:

   • Pour the mixture into the prepared baking dish.
   • Use a buttered spatula or wax paper to press the mixture evenly into the dish. Be careful not to press too hard, as this can make the treats too dense.

7. Cool and Set:

   • Allow the treats to cool completely at room temperature, about 1 hour. For quicker setting, you can refrigerate them for about 20-30 minutes.

8. Cut and Serve:

   • Once set, cut the treats into squares or rectangles and serve.

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Ingredients

• 1 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 cup brown sugar, packed
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• A pinch of salt (optional, if using unsalted butter)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.

2. Melt butter and chocolate: In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring constantly to avoid burning. Once melted, remove from heat and let it cool slightly.

3. Mix sugars and wet ingredients: In a large mixing bowl, combine the brown sugar, white sugar, and vanilla extract. Add the melted butter and chocolate mixture and stir well. Beat in eggs, one at a time, ensuring each is well incorporated.

4. Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt (if using).

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and well combined.

6. Pour into the pan: Spread the batter evenly into the prepared baking pan. The batter will be thick, so use a spatula to smooth it out.

7. Bake: Place in the oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake as this will dry out the brownies.

8. Cool and serve: Allow the brownies to cool in the pan on a wire rack before cutting into squares. The brownies will be very rich and fudgy.

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Ingredients:

• 6 mini graham cracker crusts
• 2 cups Key Lime Greek yogurt
• 1 packet fat-free cheesecake flavored instant pudding mix (1 oz)
• 1 cup fat-free whipped cream, plus extra for topping
• Lime zest or thin lime slices for garnish (optional)

Instructions:

1. Prepare the Filling:

   • In a large mixing bowl, combine the Key Lime Greek yogurt and the fat-free cheesecake pudding mix. Stir until the mixture is smooth and thickened.

2. Fold in Whipped Cream:

   • Gently fold in 1 cup of fat-free whipped cream into the yogurt and pudding mixture until well incorporated. This will help lighten the texture of the filling.

3. Fill the Crusts:

   • Spoon the filling evenly into the mini graham cracker crusts, smoothing the tops with the back of a spoon or a spatula.

4. Chill the Pies:

   • Refrigerate the pies for at least 2 hours, or until the filling is set and firm.

5. Serve:

   • Before serving, top each pie with a dollop of fat-free whipped cream.
   • Garnish with lime zest or a thin slice of lime on top for a decorative touch and a zesty flavor boost.

6. Optional – Additional Topping:

   • If desired, right before serving, you can drizzle a little light lime syrup or a thin layer of low-sugar lime jelly over the pies for extra flavor and sweetness.

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S’mores Cookies

Ingredients:
– Parchment paper
– Baking sheet
– Graham crackers
– Hershey chocolate bars (or chocolate chips)
– Large marshmallows
– Cookie dough (store-bought or homemade)

Instructions:
1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. Break the graham crackers into squares or rectangles, depending on the size you prefer. Place them in a single layer on the prepared baking sheet.

3. Cut the Hershey chocolate bars into squares or rectangles that are roughly the same size as the graham crackers. Place one piece of chocolate on top of each graham cracker.

4. Cut the large marshmallows in half horizontally, so you have two thinner marshmallow discs. Place one marshmallow half on top of each piece of chocolate.

5. Take portions of the cookie dough and flatten them slightly between your palms to form disks that are slightly larger than the marshmallows. Place one disk of cookie dough on top of each marshmallow, pressing down gently to adhere it to the marshmallow.

6. Arrange the cookies on the baking sheet, leaving some space between each one to allow for spreading during baking.

7. Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are golden brown and the marshmallows are puffed and lightly toasted.

8. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Once cooled, serve the S’mores Cookies and enjoy the gooey, chocolatey goodness!

These cookies capture the classic flavors of s’mores in a convenient and delicious treat that’s perfect for any occasion.

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