Cracker Toffee

Ingredients
 
35 saltine crackers
1 stick butter
1/2 cup brown sugar
about 1 1/2 cups chocolate chips

Directions

1. Line a jelly roll pan or large, rimmed cookie sheet with foil.  Put the crackers in a single layer on the pan.  In a saucepan, melt the butter and brown sugar over medium-high heat until it’s melted and blended well.  Bring to a boil and boil it 3 minutes without stirring.
2. Spread the butter/sugar mixture over the crackers.  Bake it 7 minutes at 400 degrees.  After removing from the oven, sprinkle it with chocolate chips.  Let them stand on the hot candy for 5 minutes, then spread the chocolate evenly over the top.
3. Cool and then refrigerate till set.  Break into pieces.

Recipe from Eat At Home Cooks.

Cinnamon Roll Cake

Ingredients
Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla 


Directions

1. Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. 
2. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. 
3. Bake at 350 for 28-32 minutes.
4. While warm, drizzle the glaze over the cake.

Recipe from Cookin Up North.

Pudding Cake

Ingredients
1 Devil’s Food cake mix + the ingredients needed to make the batter
12 marshmallows, snipped in quarters or about a cup or so of mini marshmallows
1 cup brown sugar
1/2 cup cocoa
2 cups water

Directions

1. In a 13×9 pan, mix the brown sugar and cocoa together. Stir in 2 cups of water. Scatter the marshmallows over the top.
2. Mix up the cake batter and spoon it over the top of the mixture in the pan.
3. Be careful transferring the pan to the oven. It is very sloshy with all that water in the bottom. Bake at 350 degrees for 45-50 min.

Recipe from Eat At Home Cooks.

Oreo Pudding Cookies

Ingredients

1 cup butter, room temperature

3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour 
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.
3. Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. 

Makes two dozen.

Recipe from The Girl Who Ate Everything.

Cookies and Cream Ice Cream

Ingredients

1-1/2 cups whole milk
1-1/8 cups sugar
3 cups heavy cream
1 tbsp vanilla
15 Oreos crushed

Directions

1. Stir the milk and sugar together in a medium-sized bowl until the sugar is dissolved, about 3 minutes
2. Mix in the cream and vanilla
3. Pour the mixture into the ice cream machine and let it run for the manufacturer's recommended time. 
4. Add the oreos in about 3 minutes before the time is up
5. Put the ice cream in the freezer to firm up completely 

Recipe from Sweet Tooth.

Homemade Butterfingers

Ingredients
 
1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating


Directions

1. Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. 
2. Stir in peanut butter. 
3. Spread mixture in an 8x8 pan lined with parchment. Cool completely. 
4. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Recipe from Plain Chicken.

Crock Pot Honey Glazed Carrots

Ingredients

1 lb. carrots, cleaned and cut in 1" pieces
2 Tbs. butter
2 Tbs. honey
salt and pepper to taste

Directions

1. Spray 2 or 3 quart slow cooker with cooking spray.
2. Put carrots in slow cooker, along with butter. Drizzle honey over top.
3. Season with salt and pepper.
4. Cook on high for 3 hours.

Serves 8

Recipe from Eat At Home Cooks.