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Meg is Well

Desserts

Lorna Doone Chocolate Peanut Butter Bars with Salted Caramel and Marshmallow Cream

October 25, 2016

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

Lorna Doone Chocolate Peanut Butter Bars are basically an ode to all the times I’ve made a quick dessert snack out of Lorna Doone cookies without actually doing anything. Whenever I crave something sweet but don’t have a real dessert, I usually end up taking a Lorna Doone cookie and smearing peanut butter on it. During the holidays, when there happens to be spare marshmallow cream, I add that too. Chocolate syrup lying around? Yep, I’ll slather some of that on too.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

Finally one day I thought I would try making an actual dessert with Lorna Doone cookies using some of the ingredients I’ve paired them with in the past. This is how Lorna Doone Peanut Butter Bars with Salted Caramel and Marshmallow Cream were born.

Lorna Doone Peanut Butter Bars with Salted Caramel and Marshmallow Cream

Lorna Doone cookies make up the bottom of the bars, then a layer of salted caramel, a layer of marshmallow cream, and finally a blended mix of chocolate and peanut butter. They’re a pretty big hit and I love that they are a no bake dessert. My desserts usually end up being the other variety.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

These are also frozen treats. I put the bars in the freezer between the caramel and marshmallow layers and originally I was going to say, “Store them however you want.” Ha. They get oozy pretty darn fast (Exhibit A: the feature image), so store them in the freezer inside an airtight container. This also makes these Lorna Doone Peanut Butter Bars perfect for the holidays. You can make them ahead of the crazy and store them in the freezer. Just make sure you hide them. Because they disappear if you don’t. These will be the first of three no bake frozen desserts for the holiday season.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

Also, all the ingredients can be bought in a store, premade. I like going homestead a lot, making everything from scratch but sometimes it’s nice to just buy what you need. That being said, I do make my own salted caramel sauce/sea salt caramel sauce because I’m picky. I always use this recipe from American Heritage Cooking because it’s awesome.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com
5 from 6 votes
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Lorna Doone Chocolate Peanut Butter Bars with Salted Caramel and Marshmallow Cream

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter.
Course Desserts
Cook Time 25 minutes
Total Time 25 minutes
Servings 15

Ingredients

  • 15 Lorna Doone cookies
  • 1/2 cup salted caramel or just enough to spread a thin layer over the cookies
  • 1/2 cup + 1 heaping tablespoon marshmallow cream
  • 1 cup and 1/3 dark chocolate melting wafers I used Ghirardelli Dark Melting Wafers
  • 1 cup creamy peanut butter I use Skippy

Instructions

  1. Grease a 6 by 10 inch baking dish with butter and then cover with parchment paper (the butter makes the parchment paper actually stay in place).
  2. Line the bottom of the dish with 15 Lorna Doone cookies.
  3. Pour a 1/2 cup of salted caramel over the cookies spreading it out evenly so that a thin layer covers them. Heat it in the microwave if it is too thick. Put in the freezer for 10 minutes.
  4. Melt the marshmallow cream in the microwave for a few seconds to make it easier to spread across the salted caramel layer. It's okay if it mixes with the caramel.
  5. In a glass bowl, microwave the Ghirardelli Dark Melting Wafers in 20 second intervals, stirring between each interval.
  6. Once the chocolate is completely melted, add the peanut butter and stir until it is melted and completely combined with the chocolate. Pour over everything and spread it evenly across the surface.
  7. Put in the freezer until the chocolate is completely hard (about 2 hours) or freeze overnight. Pull the bars out by grabbing the edges of the parchment paper. Cut into bars, trying to cut along the lines of each Lorna Doone cookie.

Recipe Notes

These get gooey pretty fast so I suggest storing them in the freezer. If you would like them a little less hard, let them sit at room temperature for about 5 minutes.

I Ate Until I Was Full

The difference between recovering after the hospital this time as opposed to last time is night and day. I am feeling wonderful. There is still plenty of work to do but everything is functioning properly.

Because I’m looking and feeling so great, I’ve been getting the urge (along with other people) to treat myself. Last Friday was one of those days that will stay in my memory forever, giving me warm thoughts bathed in light. It started Thursday, when I went shopping and got a really cute outfit that looks fancy but is really comfortable. It got me out of yoga pants, which are the only clothes I can wear right now because of all the weight loss.

Friday I went to Journey Coffee early in the morning to meet with a friend and do work. I was a little productive but it ended up being a random day where I ran into people I haven’t seen in a long time. There was lots of good conversation and cappuccino drinking that left me feeling like a normal person for the first time in a long while.

Later I went to Napa with my same coffee working buddy and we REALLY treated ourselves at Uva Trattoria. We drew out our eating experience to five glorious hours, working sometimes in-between digesting our appetizer, meal, dessert, and after dinner espresso. And I was able to eat until I was full. It’s the most I’ve eaten in three months and there were no horrifying consequences. Sure I felt like I needed to be rolled out of the restaurant, but that’s pretty normal. Which is exciting. So. Exciting.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

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  1. Alyssa says

    November 16, 2016 at 9:29 am

    Holy everything! These look insane! I want to eat them all now! And pretty much everything else on your blog! So glad you commented on my site so I could discover all your amazing photos and eats!

    Reply
    • Megan Wells says

      November 16, 2016 at 10:16 am

      Thanks so much Alyssa! And that means a lot coming from you because your blog and photography is gorgeous!

      Reply
  2. Florentina says

    November 5, 2016 at 5:53 pm


    Gorgeous shot! That caramel tough … Perfection!

    Reply
  3. Pang says

    November 1, 2016 at 11:51 am

    It looked like the best day you had there 🙂 I hope you have that kind of unexpected good day as often as you possibly want, Meg. So glad to hear you are feeling better, and oh boy!!! The first photo is beyond gorgeous. LOVE this easy recipe as well 🙂

    sending Huge hugs your way…
    Pang

    Reply
    • Megan Wells says

      November 1, 2016 at 6:16 pm

      Thank you so much Pang! Unexpected good days are the best.

      Reply
  4. olivia @ livforcake says

    October 31, 2016 at 7:46 pm

    You had me at marshmallow creme! Well, and caramel, and chocolate, and cookies. I don’t think I’ve ever had Lorna Doone cookies. I don’t think we have them here :(, but I’ll look. Glad to hear you’re feeling better!!

    Reply
    • Megan Wells says

      November 2, 2016 at 12:14 am

      Lol I can’t really decide which part draws me in the most either. If you don’t have Lorna Doone cookies any shortbread cookie will do fine and thank you so much!

      Reply
  5. annie@ciaochowbambina says

    October 28, 2016 at 2:45 pm


    Okayyyy – WOW! Seriously want to pluck one right off the screen! This is a gorgeous, delicious post!!

    Reply
    • Megan Wells says

      October 28, 2016 at 4:16 pm

      Thank you Annie! I want to pluck them off the screen too-I’m all out.

      Reply
  6. Kathleen | Hapa Nom Nom says

    October 28, 2016 at 1:31 pm

    Wow! This are just stunning! The layers are absolutely gorgeous, like a stained glass! I don’t think I’ve ever had Lorna Doone cookies – I’ll have to try them… and make these beauties!

    Reply
    • Megan Wells says

      October 28, 2016 at 4:15 pm

      Thank you so much Kathleen-such a beautiful compliment ?

      Reply
  7. Rosie says

    October 27, 2016 at 6:27 am

    These look insanely delicious. They’re seriously making me so hungry!

    Reply
  8. Meghan | Fox and Briar says

    October 26, 2016 at 6:55 pm


    Oh WOW! These are beyond incredible. I too love shortbread with just about anything – I love everything about these! So glad you are on the mend and starting to feel better Meg! Pinning!

    Reply
    • Megan Wells says

      October 26, 2016 at 7:14 pm

      Shortbread is by far one of the best snacking cookies because it goes with everything. And thank you so much Meghan ❤️

      Reply
  9. Emily says

    October 26, 2016 at 11:37 am


    OMG these look amazing! The photos are making my mouth water!

    Reply
    • Megan Wells says

      October 26, 2016 at 12:02 pm

      Thank you Emily!

      Reply
  10. Rhiannon says

    October 26, 2016 at 11:28 am

    These look positively sinful and they’d be perfect with a bottle of tawny port I’ve been saving for a special recipe such as this one.

    Reply
    • Megan Wells says

      October 26, 2016 at 12:04 pm

      Oh my God Yaaas!!! Now I’m sad though because I don’t have any port.

      Reply
  11. Karen @ Seasonal Cravings says

    October 26, 2016 at 11:12 am

    Oh my these looks so good I want to dive right into one. I love layered bars with chocolate and caramel. I must try these!

    Reply
    • Megan Wells says

      October 26, 2016 at 12:04 pm

      Thanks Karen!

      Reply
  12. Veena says

    October 26, 2016 at 10:11 am


    These look so delish!! Would love to try..!! Thanks for the recipe

    Reply
    • Megan Wells says

      October 26, 2016 at 10:48 am

      Thanks Veena!

      Reply
  13. Sarah @ Champagne Tastes says

    October 25, 2016 at 12:09 pm


    holy moly and all that is .. (I can’t think of anything that rhymes with moly… fail.. lol). Anyway- this sounds AMAZING.. Lorna Doone cookies are pretty much my favorite ever. They’re the bomb.com. I never thought about doing anything with them other than.. devouring them whole. This sounds like the best thing ever! (And welcome back!)

    Reply
    • Megan Wells says

      October 26, 2016 at 10:48 am

      Yep, mine too-I love how you can snack on them without feeling too guilty. And thanks so much Sarah ❤️!

      Reply

Hello!

I’m Megan Wells. Food, photography, and writing is how I deal with life’s struggles (aka ulcerative colitis). But chocolate always helps too! Read more…

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  • How's everyone's weekend baking going? I'm hoping I'll get inspired to start baking all the holiday treats today. 
I grew up calling these sour cream cookies with cream cheese frosting Bradshaw Cookies. You can grab the full recipe (including the frosting) here: https://megiswell.com/bradshaw-cookies-a-sour-cream-cookie-with-cream-cheese-frosting/ 
The link is in my profile too @megiswell

Bradshaw Cookies
2 cups sugar
1 cup butter (salted), room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces sour cream
1 teaspoon baking soda
6 cups flour
1 teaspoon salt
3 teaspoons baking powder
Instructions
Preheat oven to 400 degrees Fahrenheit. 
In a large bowl, beat the sugar and butter on high speed with an electric mixer until smooth. 
Add the eggs and vanilla and beat on medium speed until just combined. 
In a separate small bowl, mix the sour cream and baking soda together. Set aside. 
In a medium bowl, combine the flour, salt, and baking powder together. 
Alternate beating in the sour cream mixture and the flour mixture into the creamed sugar and butter until everything is combined.
Roll out the dough onto a lightly floured surface until it is 1/4 of an inch thick. 
Cut out the dough into various shapes. Take the leftover dough, roll it into a ball, and roll it out again to cut out more shapes. Repeat until there is no dough left.
Bake on cookie sheets for 5 to 7 minutes. Transfer to cooling racks and let the cookies cool completely before frosting. Store unfrosted cookies in an airtight container or in a ziplock bag. 
#holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed  #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #rslove #realsimple #megiswell
  • I've been in an anti-baking, anti-cooking, anti-socializing, anti-social media mood since Thanksgiving and I'm trying to get out of it. 
I think having cravings will probably do it for me and right now, I'm missing my favorite Christmas cookie of all time: Ritz Cracker Chocolate Peanut Butter Cookies.

Ingredients
60 Ritz Crackers
Creamy peanut butter (not natural peanut butter)
12 ounces milk or dark melting chocolate
8 ounces white melting chocolate
6 ounces butterscotch baking chips
Instructions
Make peanut butter sandwiches with two Ritz Crackers and peanut butter.
Melt the milk/dark chocolate, white chocolate, and butterscotch baking chips together in a double boiler.
Dip sandwiches in melted mixture and put on a cookie sheet. Once the sheet is full, place it in the freezer until the cookies are frozen.
Store in a zip lock bag in the freezer. They can be stored at room temperature as well.

#christmascookies #holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #realsimple #megiswell
  • Vegan Matcha Frosted Sugar Cookies 
Ingredients
Cookies
1/3 cup refined coconut oil, melted
6 tablespoons chickpea brine
1 (15.25 ounce) box vanilla cake mix
Frosting
1/2 cup cashew or other nut milk
1/2 teaspoon matcha + 1/2 teaspoon more, separated 
1/4 cup raw cashews
2.5 tablespoons raw cacao butter, finely chopped
1/2 teaspoon vanilla extract
1 and 3/4 cups powdered sugar + 1/4 cup more if needed
crushed pistachios for sprinkled topping
raw turbine sugar for sprinkled topping
Instructions
Cookies
Preheat oven to 350 degrees Fahrenheit.
Mix together the coconut oil and chickpea brine. Add the cake mix and mix until smooth.
Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper. Bake 10 to 13 minutes or until slightly golden. Let cookies cool for 5 minutes on the sheet and then transfer to a cooling rack. Cool completely before frosting.

Frosting
Combine the cashew milk and matcha powder in a high-speed blender and blend until smooth.
Add the cashews and blend until smooth-it will be a semi-thick liquid.
Pour into a bowl and set aside.
In a glass bowl, melt the cacao butter in 20-second intervals in the microwave.
Add to the cashew and matcha mixture and blend with a hand mixer until smooth.
Add the vanilla extract and another 1/2 teaspoon matcha powder and blend until smooth.
Add the powdered sugar in 1/4 cup portions, blending between each. Keep going until the frosting is the right consistency, about 1 and 3/4 cups to 2.
Recipe Notes
makes 19 cookies
frosting makes about 1 and 1/4 cups and I used a 1/2 tablespoon on each cookie
  • Wash down all the Christmas cookies with a White Chocolate Mocha.

Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/white-chocolate-latte/

Ingredients
1-ounce white chocolate melting wafers (13 wafers, 32 grams, or a little less than 1/4 cup)
1/3 cup milk
2 ounces coffee
1/3 cup heavy whipping cream (optional)
white chocolate shavings (optional)
crushed candy canes (optional)
Instructions
Brew the coffee in a Moka or espresso machine.
If you are topping your drink with whipped cream, beat the heavy whipping cream in a stainless steel or glass bowl on high speed until the cream is the consistency you desire (stiff peaks vs. thick and creamy, etc.). Set aside.

Add the white chocolate and milk to a small saucepan and turn the heat on medium-low. Mix together until the chocolate is melted.

Turn the heat off, and use a milk frother to froth the milk.

Add the coffee to your mug. Pour the frothed milk into the coffee. Top with the whipped cream and dust with white chocolate shavings and crushed peppermints.

#christmasdrinks #holidaydrinks #whitechocolatemocha 
#feedfeed @thefeedfeed #foodblogfeed @foodblogfeed #heresmyfood @food #thekitchn #cookCL #f52grams #eattheworld #foodwinewomen #foodandwine #lifeandthyme #beautifulcuisines #hautecuisines #onthetable #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #marthafood #mycommontable #onmytable #tastemade #bareaders #theartofslowliving #rslove #realsimple #mywilliamssonoma
  • I did promise you lots of cookies ❤️ These Ritz Cracker Peppermint Cookies are the second most popular on my site during December. 
Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/ritz-cracker-peppermint-cookies-3/

Ingredients
10-ounces white chocolate melting wafers (like @ghirardelli)
1 teaspoon peppermint extract
62 @ritzcrackers (two sleeves)

Melt the chocolate wafers in a double boiler until smooth, stirring with a rubber spatula. 
Once the chocolate is melted, add the peppermint extract, mixing until incorporated.

Dip the crackers in the melted chocolate and place on a cookie sheet. Sprinkle with red or green sprinkles. 
Once the sheet is full, place it in the freezer until the cookies are frozen.

Store in a zip lock bag in the freezer. Try not to eat all at once. 
#christmascookies #holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed  #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #realsimple #megiswell
  • Pistachio Ice Cream Sandwiches with Thin Mint Cookies.

What's your favorite homemade recipe for Thin Mint cookies? Leave your answer in the comments, because I can't wait till January or April for them to go on sale. 
Recipe:

Take your favorite thin mint cookie and place a heaping tablespoon of pistachio ice cream on it. Top with another cookie and press together until the ice cream has spread towards the edge.

Sprinkle or roll the edge of the cookie into crushed pistachios, coating the ice cream.

Keep going until you're full 😋😂 #christmascookies #holidaybaking #halotop #bakeit #thebakefeed #thefeedfeedbaking @thefeedfeed.baking #thefeedfeed @thefeedfeed #sweetcuisines #thesugarfiles  #f52food #thekitchn #shareyourtable #imsomartha #marthabakes #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #mycommontable #bareaders #realsimple #megiswell
  • I needed to take a vacation from social media. Do you forgive me if I give you lots of cookies?

Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/chocolate-cookies-with-peppermint-chips/

Chocolate Cookies with Peppermint Chips
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups butter, softened 
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 drops peppermint extract
10-ounce bag Ghirardelli peppermint chunks
2 to 3 crushed candy canes (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Stir the flour, cocoa powder, baking soda, and salt together.
Beat the sugar and butter together with an electric mixer until fluffy.
Add the eggs, vanilla, and peppermint, and beat on medium until just combined.
Slowly beat in the flour mixture.
Stir in the peppermint chunks.
Use a medium-sized cookie scooper to measure out the dough and place on the prepared baking sheet. Sprinkle with some crushed candy canes if desired.
Bake 8 to 9 minutes. Cool for 3 minutes on the baking sheet and then transfer the cookies to cooling racks. The cookies will be very soft and puffy and will flatten as they cool.

#holidaybaking #christmascookies #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #williamssonoma @williamssonoma #bareaders #rslove #megiswell
  • The shatter on these pastries was insane, and messy in the best possible way 😂⠀
⠀
📍 La Farine Boulangerie Patisserie in #oaklandca ⠀
⠀
This weekend, I'll be celebrating a friend's birthday in SF by eating ramen, mochi, soft serve, and hotpot while attempting to pretend I'm karaoke singing.⠀
⠀
Because the air quality is so bad, most of the day we will be snacking on Japanese snacks while hanging out inside an air-filtered apartment, but I'll be rocking a mask anytime I go outside 😷⠀
⠀
What are your plans?⠀
⠀
#eater #eatersf #f52grams #SFguide #bestofbayarea #oaklandeats #oakland #bayareafoodie #oldoakland #sfeats #oaklandandloveit #bestfoodinoakland #sffoodie #eattheworld #foodandwine #lifeandthyme #foodphotography #eeeeeats #saveurmag #mycommontable #tastemade #huffposttaste #buzzfeast  #bareaders #vscofood #theartofslowliving #rslove #realsimple  #cntravelereats
  • I now make this Holiday Mulled Wine with Apple Cider and Brandy for both Thanksgiving AND Christmas. That's how much my family likes it. The link to the recipe is in my profile @megiswell⠀
⠀
I include a fast stove top method of making it as well as how to make it in a slow cooker. ⠀
⠀
And if you feel like drinking mulled wine when you have no company except for Netflix, I've also included instructions on how to make an individual serving, just for you 😉⠀
⠀
#mulledwine #feedfeed @thefeedfeed @thefeedfeed.cocktails #foodblogfeed @foodblogfeed #heresmyfood @food #thekitchn #f52grams #foodwinewomen #foodandwine #lifeandthyme #beautifulcuisines #hautecuisines #onthetable #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #mycommontable #onmytable #tastemade #bareaders #rslove #realsimple #handcraftedcocktails #driiiiinks #drinkstagram #holidaycocktails #cocktailphotography #boglevineyards @boglevineyards #winecocktails ⠀
  • I don't know about you, but I'm ready for all things peppermint!⠀
⠀
#peppermintchocolate #chocolatepeppermint #ghirardelli #chocolatecookies #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #megiswell⠀

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