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Ingredients

• ✓ wax paper
• semisweet chocolate chip
• butterscotch chip
• chow mein noodle
• cashew

Instructions

1. 1 Combine chocolate and butterscotch chips in a heavy saucepan over low heat; stir constantly until melted and smooth.
2. 2 Remove from heat and add chow mein noodles. Add nuts and mix quickly to coat. Spoon out tablespoons of the mixture onto wax paper; allow to cool.

By Mary Ellen

Ingredients

• ✓ wax paper
• chocolate ice cream
• pecan
• all-purpose flour
• baking soda
• salt
• sweet baking chocolate
• water
• butter
• sugar
• egg
• vanilla
• buttermilk
• caramel ice cream topping
• coconut

Instructions

1. 1 Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
2. 2 Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
3. 3 In a small bowl stir together flour, baking soda, and salt; set aside.
4. 4 In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
5. 5 In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.
6. 6 Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
7. 7 Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.

By Reynolds KitchensR

Ingredients

• ✓ wax paper
• honey
• sesame seed
• lemon juice
• cinnamon
• cardamom
• coriander
• parchment paper

Instructions

1. 1 Bring honey to a boil in a heavy saucepan or Dutch oven over medium heat, stirring with wooden spoon. Add sesame seeds, lemon juice, cinnamon, cardamom, and coriander, tossing to combine until light and golden.
2. 2 Turn the dough onto a cookie sheet lined with half of the parchment or wax paper and fold the other half over the dough. Roll out dough between papers to a 1/4 inch thinness. Allow to cool.
3. 3 Using a ruler and a pizza cutter or sharp knife, cut the dough through the papers into bars or squares of your favorite size. To serve, peel papers off and enjoy your sesame bar!

By Michael Kambas