6 Delectable Dessert Recipes from Six Sisters' Stuff


Looking for some new treats to add to your recipe collection? Try some of these creative and tasty desserts! From kooky to classy, there’s a treat for everyone.

Find more scrumptious desserts in the newest Six Sisters’ book, Sweets & Treats with Six Sisters’ Stuff,found at Deseret Book stores and at

6 Delectable Dessert Recipes from Six Sisters' Stuff

Mint Oreo Brownies


  • 1 (7 oz.) jar marshmallow crème
  • 1/8 teaspoon mint extract
  • 8 drops green food coloring
  • 2 (18.9 oz.) boxes brownie mix
  • ½ cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • ¾ cup white chocolate chips
  • 1 cup vanilla frosting, store-bought or homemade
  • 3 cups Mint Crème Oreo cookies, coarsely chopped

Preheat oven to 350° F. Coat 9×13-inch pan with nonstick cooking spray. In medium bowl, stir together marshmallow crème, mint extract, and 4 drops of food coloring until mixture is light green in color; set aside.
In large bowl, combine brownie mixes, water, vegetable oil, and eggs until blended well. Spread into prepared pan. Drop 4 or 5 large tablespoonfuls of marshmallow mixture onto brownie batter. Set aside remaining marshmallow mixture. Gently pull knife through marshmallow mixture and batter to make marbled design. Bake 25–28 minutes or until set. Cool completely.

In small microwave-safe bowl, heat chocolate chips on high for 30 seconds; stir. Continue heating and stirring chocolate in 30-second increments until chocolate is melted and smooth. Combine melted chips, frosting, and remaining marshmallow mixture in medium bowl. Stir in remaining 4 drops food coloring mixture is light green; spread over cooled brownies. Sprinkle with crushed cookies and press in slightly. Cut into bars.

Chocolate Chip Cheesecake Blondies


Chocolate Chip Cookie

  • 1 cup shortening
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups milk chocolate chips

Cheesecake Filling

  • 2 (8 oz.) packages cream cheese, softened
  • ¼ cup granulated sugar
  • 2 eggs

Preheat oven to 350° F. Coat 9×13-inch baking dish with nonstick cooking spray. In large bowl, cream together shortening, brown sugar, and granulated sugar until light and fluffy. Beat in 3 eggs, one at a time, then stir in vanilla. In separate large bowl, whisk together flour, baking soda, and salt; blend into shortening-sugar mixture. Stir in chocolate chips and set aside.
For Cheesecake Filling

In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Mix in remaining eggs. Spread half of chocolate chip dough in bottom of prepared pan. Pour cream cheese batter over dough. Drop spoonfuls of remaining chocolate chip batter over filling. Don’t worry if there are gaps; the batter will spread. Bake 45 minutes or until lightly brown on top. Let cool completely before cutting into bars.

Mini Hamburger Cookies


  • 1 cup flaked coconut (for lettuce)
  • Green food coloring
  • Vanilla wafer cookies (for buns)
  • Chocolate-covered mint wafer cookies (for burger)
  • Red frosting (for ketchup)
  • Yellow frosting (for mustard)

Place coconut and 2 or 3 drops green food coloring in plastic, zip-top bag. Seal shut and shake until coconut reaches desired “lettuce” color. Take two vanilla wafer cookies and spoon small scoop of red frosting on flat side of one cookie and small scoop of yellow frosting on flat side of other cookie. Top yellow frosting with chocolate wafer cookie and red frosting with tinted coconut. Dot chocolate wafer cookie with dab of frosting and bring 2 halves together to make a mini dessert hamburger. Repeat with remaining cookies.

Peanut Butter Butterfinger Cookies

  • ½ cup butter, softened
  • ½ cup creamy peanut butter
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • 4 regular-sized Butterfinger candy bars, crushed

Preheat oven to 375° F. In large mixing bowl, beat together butter and peanut butter for 30 seconds. Add sugars, baking soda, and baking powder. Beat until combined. Beat in egg and vanilla until combined. Stir in flour. Fold in crushed Butterfinger pieces. Roll dough into 1-inch balls and place on ungreased cookie sheets. Bake 7–9 minutes or until golden brown.

Cinnamon Bear Popcorn

  • 30 cups popped popcorn
  • 4 cups miniature marshmallows
  • 1 (16 oz.) bag cinnamon bears, chopped
  • 1 cup butter
  • 1 cups granulated sugar
  • ½ cup corn syrup
  • 1 teaspoon vanilla extract
  • 3 drops red food coloring

Line 3 baking sheets with parchment paper. Divide popcorn between baking sheets. Add 1 cup miniature marshmallows to each sheet. Divide cinnamon bear pieces between each sheet. Toss ingredients on each sheet to combine; set aside. In medium saucepan over medium heat, bring butter, sugar, and corn syrup to a boil, stirring continually. Reduce heat to low and simmer 5 minutes. Continue stirring. Add vanilla and food coloring. Pour hot sugar mixture over popcorn; stir carefully. Heat will melt marshmallows.

Chocolate Raspberry Éclair Cake


Éclair Cake

  • 2 (3.4 oz.) boxes instant chocolate pudding
  • 3½ cups milk
  • 1 (8 oz.) container nondairy whipped topping, thawed
  • 1 (16 oz.) package chocolate graham crackers
  • 2 cups fresh or (thawed) frozen raspberries

Chocolate Frosting

  • ¼ cup butter, melted
  • 3 tablespoons cocoa powder
  • 1½ cups powdered sugar
  • 3 tablespoons milk

Coat 9×13-inch baking dish with nonstick cooking spray. In large bowl, whisk together pudding mix and milk for 2 minutes, until slightly thickened. Fold in whipped topping. Place layer of chocolate graham crackers on bottom of prepared pan.
If needed, break a couple crackers into smaller pieces so bottom is completely covered. Cover graham crackers with ½ of pudding and top with 1 cup raspberries. Cover with another layer of graham crackers and top with remaining pudding mixture and raspberries. Top with one last layer of graham crackers.

For Chocolate Frosting

In medium bowl, whisk together melted butter, cocoa powder, powdered sugar, and milk. Spread evenly over top layer of graham crackers and chill in refrigerator overnight or at least 6 hours.

Pick up your copy of Sweets & Treats with Six Sisters’ Stuff at Deseret Book stores and

For more great articles from miraculous stories of angels protecting children during the Cokeville bombing to ways you can better support part-member families in your ward, check out our September/October issue of LDS Living, found in Deseret Book stores or on!


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