bocadillo

<p>The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. TheseOatmeal Scotchies will disappear from your cookie jar in no time.</p>

Oatmeal Scotchies

all-purpose flour

baking soda

salt

cinnamon

(2 sticks) butter

sugar

brown sugar

eggs

vanilla extract orange

oats

(11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Combine flourbaking sodasalt and cinnamon in small bowl. Beat buttergranulated sugarbrown sugareggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture.Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

<p>This Nutty Nougat Caramel Bites recipe was a finalist winner of the Nestlé Toll House “Share the Very Best” recipe contest, this dessert was created by Diane Bartels of Greensburg, Pennsylvania. Have you ever made your own nougat? If not, here's a great first-try recipe!</p>

Nutty Nougat Caramel Bites

(2 sticks) buttersoftened

granulated sugardivided

(about 3.4 ounces) butterscotch-flavored instant pudding mix

eggsslightly

vanilla extractdivided

NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morselsdivided

(1/2 stick) butter

NESTLÉ® CARNATION® Evaporated Milk

(7 ounces) marshmallow creme

peanut butterdivided

(about 8 ounces) coarsely chopped salted peanuts

(14 ounces) caramelsunwrapped

heavy whipping cream

(6 ounces) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

Preheat oven to 350° F. Line 17 x 11 x 1-inch baking pan with parchment paper.

Combine flourbaking soda and salt in small bowl. Beat 1 cup butterbrown sugar and 1/4 cup granulated sugar in large mixer bowl until creamy. Add pudding mixeggs and 1 teaspoon vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.

Bake for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.

Melt 1/4 cup butter in mediumheavy-duty saucepan over medium heat. Add remaining 1 cup granulated sugar and evaporated milk; stir. Bring to a boilstirring constantly. Boilstirring constantlyfor 5 minutes. Remove from heat.

Stir in marshmallow creme1/4 cup peanut butter and remaining 1 teaspoon vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.

Combine caramels and cream in mediumheavy-duty saucepan. Cook over low heatstirring constantlyuntil caramels are melted and mixture is smooth. Spread caramel mixture over nougat layer. Refrigerate for 15 minutes or until set.

Melt milk chocolate morselsremaining 1/3 cup butterscotch morsels and remaining 1/4 cup peanut butter in mediumuncoveredmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.Morsels may retain some of their original shape.If necessarymicrowave at additional 10 to 15-second intervalsstirring just until morsels are melted.Spread icing over caramel layer. Refrigerate for at least 1 hour.

To servelet stand at room temperature for 5 to 10 minutes. Cut into pieces. Store in airtight container in refrigerator.

Customizable Cookies

NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Roll squares of dough into balls; flatten slightly. Place in muffin cups. Top each with 1 teaspoon of desired topping.

Cool in pan on wire rack for a few minutes.

Use knife or small spatula to loosen cookie and pop out of cups.

Choco Fondue

(12 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels

(12 fluid ounces) Nestlé® Carnation® Evaporated Milk

Cook morsels and evaporated milk in mediumheavy-duty saucepan over low heatstirring frequently until morsels are melted.

Serve with strawberriesapple slices and banana slices for dipping.

Store remaining sauce tightly covered in refrigerator.

Skillet S'mores Dip

(12 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

marshmallows

graham cracker squaresbroken along perforated lines

Sprinkle morsels into bottom of small cast iron skillet or oven-proof skillet. Cut marshmallows in half with scissors. Place marshmallow halves over morsels.

Bake at 450° F for 7 minutes or until marshmallows are toasted.

Cool on wire rack for a few minutes. Serve with graham crackers for dipping.

Chocolate Chip Cookie Dippers

(2 sticks) unsalted butterat room temperature

vanilla extract

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

Flakey sea salt (optional)

Line a 18 x 13-inch half sheet pan with parchment paper.

Combine flourbaking soda and salt in small bowl.

Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl. Add eggsone at a timebeating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels.

Spoon dough onto prepared pan. With handsflatten dough making sure it covers the pan completely.

Bake at 375° F for 20 to 25 minutes or until golden brown.

Cut into rectangles (8 rows crosswise and 5 lengthwise). And then cut each rectangle in half lengthwise so they resemble fries.

Working in batches (not all rectangles will fit on pan)place as many cookies as will fit on the pan and bake at 375° F for 5 to 7 minutes. This will get the cookies crisp enough to diplike biscotti.

Before servingmicrowave remaining morsels and evaporated milk in mediumdryuncoveredmicrowave-safe bowl on HIGH (100%) power for 1 minute; whisk until smooth. Place cookies on platter with melted chocolate for dipping. Serve with flakey sea salt.

Holiday Dark Chocolate Bites

fruit

Nestlé® Toll House® Dark Chocolate Morsels

Flakey sea salt

Line 24 mini-muffin cups with foil or paper liners. Sprinkle about 1 teaspoon nuts or dried fruit in each liner.

Melt morsels according to package directions.

Drizzle a little melted chocolate into each liner and then sprinkle with about 1 more teaspoon of nuts or dried fruit.

Drizzle with a little more chocolate. Dust with sea salt.

Refrigerate for at least one hour before serving.

Developed by Beverley Mitchell, of growinguphollywood.com, these cookies combine her family's love of soft oat cookies with sweet and salty ingredients for a delicious mouthwatering combination.*This “gluten free” recipe was developed using products either labeled as “gluten-free” or likely to be gluten free based on the ingredients typically listed on the products’ labels. We recommend reading all product labels thoroughly and being careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.
Free From: peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish

Oatmeal Raisin Chocolate Chip Cookies

water

flax meal (ground flaxseeds)

brown rice flour

garbanzo bean flour

baking powder

raisins

(10-ounce package) NESTLÉ® TOLL HOUSE® Allergen Free Semi-Sweet Morsels

Whisk together hot water and ground flax seeds in a small bowl until smooth.Place 2/3 cup oats in a small blender or food processor and process to a flour consistency.

Beat butter and brown sugar in a large mixer bowl until light and fluffy. Beat in flax mixture and extract. Add ground oatsbrown rice flourgarbanzo bean flourbaking sodabaking powder and salt and mix until incorporated. Stir in remaining 2 cups oatsthen stir in raisins and morsels. Cover; refrigerate dough for at least 1 hour.

Preheat oven to 350° F.Line 2 baking sheets with parchment paper.

Roll dough into 1 1/2-inch balls and place on baking sheets.

Bake for 12 to 14 minutes.Top each with a pinch of sea salt if desired.Let cool before removing from baking sheets.

Peanut Butter Cookie Cups

(16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

mini peanut butter cupsunwrapped

Preheat oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup. Press down centers of each piece of dough to create a well in each cup. Place a peanut butter cup into the center of each well.

Bake for 12-15 minutes or until golden brown. Cool completely in pan(s) on wire rack. With tip of butter kniferemove cookie cups from muffin pan(s).

No-Bake Peanut Butter Chocolate Oat Bars

quick oats

unsweetened coconut flakes

wholepitted Medjool dates (about 9)

honey

Combine morselsoats and coconut in large bowl.

Place dates and water in food processor; cover.Blend until pureed (there will be bits of dates remaining).Add 1/4 cup peanut butter and honey; blend until smooth.Add date mixture to morsel mixture.Combine to evenly coat the ingredients.

Press mixture evenly into prepared pan.Refrigerate for 1 hour or until firm.

Microwave the remaining 2 tablespoons peanut butter in smallmicrowave-safe bowl on HIGH (100%) power for 10 seconds; stir until smooth.Use a spoon to drizzle over the bars.Lift from pan; remove foil.Cut into bars.Store in airtight container.

Eggnog Monkey Bread Muffins

(8-count) refrigerated biscuits

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided

nutmegdivided

(1 stick) butter

kosher saltdivided

Preheat oven to 350º F (325º F for convection ovens). Grease a (12 hole) muffin tin and set aside.

Cut each biscuit into 6 pieces. Fold each piece around 3 Nestlé Toll House Semi-Sweet Chocolate Morsels.

Mix granulated sugar1 ½ teaspoons nutmeg and cinnamon together in a bowl. Toss biscuit pieces into the sugar-spice mixture to coat evenly.

Combine butterbrown sugar2 tablespoons Carnation® Evaporated Milkvanilla extract1/2 teaspoon kosher salt and ½ teaspoon nutmeg in a small pot. Place over low heat and stir occasionally until everything is melted. Remove from heat.

Place 4 biscuit pieces in each muffin tin space. Pour a small spoonful of butter mixture overthen add 4 more biscuit piecesand another spoonful of butter. Repeat until muffin tin is full (each muffin should have a total of 8 biscuit balls).

Bake for 12–14 minutes(placing a tray underneath to catch butter drips) until muffins are golden brown and dough is cooked through. Remove from oven. Let cool in the muffin tinthen remove.

Place remaining 1/2 cup Nestlé Toll House Semi-Sweet Chocolate Morsels1/2 cup Carnation® Evaporated Milkremaining 1/2 teaspoon nutmeg and remaining 1/2 teaspoon salt in a small pot over low heat. Stir occasionally until chocolate melts into a sauce. Drizzle over muffins and serve!

Cookie Dough Overload

scoop (about ¼ cup) cookie dough ice cream

Press 2 squares of cookie dough into 1 muffin cup. Bake according to package directions.

Place small scoop of ice cream in cookie cup.

Butter Toffee Popcorn

popcorn

½ cup (1 stick) unsalted butter

corn syrup

sea salt

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Place popcorn in a large bowl. Melt butter in a medium saucepan over medium heat. Add sugar and corn syrup; bring to a boil. Boilstirring constantlyfor 2 minutes.

Remove from heat; stir in baking soda (mixture will foam). Pour over popcorn; stir to coat. Pour popcorn mixture on a parchment paper-lined baking sheet; spread out evenly. Sprinkle with salt.

Bake at 250° F for about 30 minutes or until golden.

Remove to wire rack to cool completely. Break into pieces.

Microwave morsels in smallmicrowave-safe bowl on HIGH (100%) power for 30 to 40 seconds; stir until smooth. If necessarymicrowave at additional 10-second intervals. Drizzle melted chocolate over popcorn.

Refrigerate for 5 to 10 minutes or until chocolate is set.

White Chocolate Toffee Fudge

(12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels

(14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk

peanut butter

(5 ounces) toffee candydivided

Line 8-inch-square baking pan with foilleaving an overhang on all sides.

Combine morselscondensed milk and peanut butter in microwave-safe bowl and heat in 30-second intervalsstirring after eachuntil mixture is just melted and smooth.Stir in 1/2 cup toffee candy.Spread evenly in prepared pan. Sprinkle the remaining 1/2 cup toffee candy on top and press lightly.

Refrigerate for 2 to 3 hours. Lift the fudge from pan using the overhanging foil.Cut into 48 pieces.Store refrigerated in airtight container.

Wake up your taste buds with this delicious yogurt parfait that combines creamy Greek yogurt, fresh berries, and a hint of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels! Serve in a bowl or dessert glass to showcase the beautiful layers.

Yogurt Parfait featuring Nestlé Toll House Semi-Sweet Morsels

berries

Layer half the yogurthalf the morselsand half the berries in a bowl or dessert glass.

This simple homemade caramel and chocolate sauce is perfect for pairing with fresh fruit, ice cream or cake. Store in a jar and tie with a decorative ribbon to make the perfect hostess gift.

Rich Caramel Chocolate Sauce

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

half-and-halfdivided

Microwave morselscorn syrup and 1/4 cup half-and-half in mediummicrowave-safe bowl on HIGH (100%) power for 1 minute; STIR.If necessarymicrowave at additional 20- to 30- second intervalsstirring until morsels are melted and sauce is smooth.

Microwave caramels and remaining 1/2 cup half-and-half in another mediummicrowave-safe bowl on HIGH (100%) power for 1 minute; STIR.If necessarymicrowave at additional 20- to 30- second intervalsstirring until sauce is smooth.

Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. Store remaining sauce tightly covered in refrigerator for up to 7 days.Makes about 2 1/4 cups.

For Gifting: Transfer sauce to clean gifting jars; seal well. Refrigerate up to 7 days.

Original NESTLÉ® TOLL HOUSE® Dark Chocolate Chip Cookies

(10-ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

nuts*

Combine flourbaking soda and salt in small bowl. Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl until creamy. Add eggsone at a timebeating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NESTLÉ® Very Best Fudge

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

DIAMOND OF CALIFORNIA® pecans or walnuts (optional)

Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.

Combine sugarevaporated milkbutter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heatstirring constantly. Boilstirring constantlyfor 4 to 5 minutes. Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s).Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.Store tightly covered in refrigerator.Makes about 4 pounds.

Chocolate embraces a savory enhancement in this decadent dessert.With the infusion of fresh rosemary, taste buds - and hearts - will flutter.

Rosemary-Kissed Chocolate Satin Tart

shortbread cookies

unsalted butter

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

rosemary

whipped cream

Place ground cookiesbutter and sugar in food processor; process until mixture clumps together.Press onto bottom of ungreased 9- or 10-inch tart pan with removable bottom.

Bake for 8 minutes or until golden.Cool in pan on wire rack.

Place morsels in large bowl; set aside.Whisk together evaporated milk and egg yolks in mediumheavy-duty saucepan.Stir in rosemary.Heat over medium-low heatstirring occasionallyfor 8 to 10 minutes or until mixture is very hot (not boiling) and thickens slightly.Strain mixture over morselspressing against rosemary to release flavor.Stir mixture until morsels are melted and mixture is completely smooth.

Pour into crust; refrigerate for 4 hours or until firm.Top each slice with dollop of whipped cream before serving.

Salted Chocolate Crispy Bar

(11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

rice

Sea saltfor sprinkling

Line 8-inch-square baking dish or pan with foil or parchment paperleaving an overhang on 2 sides.

Microwave morsels in largeuncoveredmicrowave-safe bowl on HIGH power for 45 seconds; STIR. If neededmicrowave at additional 15-second intervalsstirring vigorously after each interval until morsels are melted.Stir in cereal.

Spread mixture in prepared baking dish and tap several times on the counter to release any air bubbles.Sprinkle with sea salt.Refrigerate until setabout 1 hour.Use the parchment paper or foil to lift the chocolate bar from the pan.Slice into bars.

Slimmer Chocolate Crinkle-Top Cookies are a slimmed down version of a favorite cookie.

Slimmer Chocolate Crinkle-Top Cookies

margarinesoftened

Melt 1 cup morsels in a smallheavy-duty saucepan over lowest possible heat. When morsels begin to meltremove from heat; stir. Return to heat for a few seconds at a timestirring until smooth. Cool to room temperature.

Combine flourbaking powder and salt in a small bowl. Beat sugarmargarine and vanilla extract in a large mixing bowl. Beat in melted chocolate and egg whites. Gradually beat in flour mixture alternately with water. Stir in remaining morsels. Cover; chill until firm.

Shape dough into 1 1/2-inch balls; roll in powdered sugar to coat generously. Place on greased baking sheets.

Bake in preheated 350° F oven for 10 to 15 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Spring S'Mores Bars are colorful and delicious. These make a colorful springtime or Easter treat, but also are perfect for year-round entertaining.

Spring S'Mores Bars

graham

Line 9-inch-square baking pan with heavy-duty foil.

Heat cream in a medium saucepan over medium-high heat for 1 to 2 minutes or until bubbles appear around edges. Remove from heat. Add morsels; stir until smooth. Coolstirring occasionallyfor 10 to 12 minutes. Add marshmallows; stir to coat. Gently stir in graham cracker pieces until combined.

Spread mixture into prepared pan; press down lightly. Refrigerate for 2 hours or until firm. Cut into bars.

Bring these elegant lemon shortbread cookies, partially dipped in melted white morsels, to a party as a hostess gift – they look beautiful and taste even better! Substitute the zest and chocolate to create additional tasty variations.

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Top Tags

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