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A vanilla cake mix base with peanut butter cups and raspberry chocolate for a twist on the lunch box classic.
In a mixing bowl using a mixer, combine cake mix, butter, eggs, and vanilla for about 2 minutes. Gently stir in the chopped candy pieces. Chill the dough for 20 minutes in the refrigerator before forming them into balls and baking.
Preheat oven to 350 F. Spray non-stick spray on one or two baking sheets.
Form the chilled dough into 1 to 1 1/2 inch balls and place on the prepared baking sheet. Bake 10-12 minutes. Then remove them from the oven and let the cookies cool on the baking sheet for 2 minutes. Then remove them from the baking sheet to your wax paper-lined counter to cool completely.
Note: I froze the peanut butter cups and raspberry chocolate before baking. It made it easier to chop them without smashing the candy.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!