NUT BUTTER EXPLOSION

Jenna Merten was inspired by a recipe at

livewellbakeoften.com to create this scrumptious nutty cookie with toffee chips and three kinds of nuts.

Squirrelly Cookies (Category runner-up) Makes about 40

1 1⁄2 cups flour

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

1⁄2 cup butter-flavored shortening

1 tablespoon water

3⁄4 cup packed light brown sugar

1⁄4 cup plus 1/8 cup granulated sugar (divided) 3⁄4 cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

1 bag (8 ounces) toffee chips

3⁄4 cup almond butter

40 or so pecans (one for each cookie) Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, whisk together flour, baking soda and salt.

In bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the shortening, water, brown sugar and 1⁄4 cup granulated sugar 1 to 2 minutes, until well-combined.

Add peanut butter and continue mixing until well-combined, stopping to scrape down side of bowl as needed. Mix in egg and vanilla until fully combined. Slowly add dry ingredients and mix until just combined. Add toffee chips and combine with the dough.

Place remaining 1/8 cup granulated sugar in a small bowl. Using a 2-tablespoon cookie scoop, scoop dough from bowl, roll into a ball and coat in the granulated sugar. Place each ball on prepared baking sheets, leaving a little room between each one.

Bake in preheated oven 10 to 12 minutes or until tops are set. Remove from oven and let cool on the baking sheet 5 to 10 minutes, then transfer to a wire rack to finish cooling.

When cool, spread almond butter in a circular motion in middle of each cookie. Place a pecan in center of almond butter.

Bananas, peanut butter, jam — who does that make you think of? Jenna Merten of Menomonee Falls brought those flavors together in the Layered Wonders category to create her Elvis Bars.

Elvis bars Makes 30 Shortbread base (layer 1):

1 1⁄4 cups flour

1⁄4 teaspoon salt

1⁄2 cup (1 stick) unsalted butter, melted

1⁄3 cup packed brown sugar

1 teaspoon vanilla extract

Peanut butter base (layer 2):

1⁄2 cup (1 stick) unsalted butter, room temperature

1 cup smooth peanut

butter

2 cups powdered sugar, sifted

Jelly (layer 3):

5 ounces four-fruit jam (composed of strawberries, raspberries, cherries and currants)

Milk chocolate (layer 4):

1 bag (12 ounces) milk chocolate chips 1⁄3 cup of banana chips, chopped

Make the shortbread: Position a rack in center of oven and preheat to 350 degrees. Line a 13-by-9-inch baking pan with parchment.

In a small bowl, whisk together flour and salt. In bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar at medium speed until combined, about 1 minute. Beat in vanilla, change speed to low, and add the flour-salt mixture. Mix about 30 seconds. Pat dough evenly into bottom of parchment-lined pan. Bake in preheated oven 15 to 18 minutes, until just golden brown around the edges. Remove from oven and let cool slightly. Leave oven on.

Make peanut butter layer: In a stand mixer or a bowl with a hand-held mixer, beat butter, peanut butter and powdered sugar until smooth and creamy. Spread over bottom shortbread layer. Jam layer: Spread jam over peanut butter layer evenly with a knife. Return pan to oven to bake 5 minutes. Let cool at least 15 to 20 minutes. Milk chocolate layer: Melt the milk chocolate chips and pour evenly over jelly layer. Final layer: Before the chocolate layer hardens, spread chopped banana chips over milk chocolate so they stick in the chocolate. Let cool, then cut into bars.