• Gather your equipment and measure your ingredients. If you haven't already, Prepare your cannabutter.
• Line two baking sheets with parchment paper. Set aside.

  Drop the cookie mix by the spoonful onto the reserved parchment paper. Allow the cookies to harden for 30 minutes in the refrigerator or up to 1 hour at room temperature.
• In a large saucepan over medium heat, combine the cannabutter or oil, sugar, milk, and coca powder.Bring the mixture to a rolling boil. Allow the mixture to cook for 60-seconds, stirring frequently. Turn off the heat.Add the oats, peanut butter, and vanilla extract to the pan. Stir well, until all ingredients are well combined. Then fold in the marshmallows.
• Drop the cookie mix by the spoonful onto the reserved parchment paper. Allow the cookies to harden for 30 minutes in the refrigerator or up to 1 hour at room temperature.

• In a medium bowl, add the melted cannabis butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined.
• Press the mixture evenly into the bottom of a parchment-paper-lined 9-by-13-by-2-inch baking dish.
• Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl.
• Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth.,

  Mix to blend, then spread over the peanut butter-pretzel layer.

  Refrigerate for at least 1 hour before cutting into squares.

CRUST

• Add graham melted Cannabutter, cracker crumbs, and sugar, in a small bowl. Make sure crackers are totally coated in butter. Pour into a cake pan, spread evenly. Press the crackers into the bottom of the pan, to pack the crust together.

FILLING

• Combine the cream cheese, sugar, vanilla, and salt in a bowl. Using a mixer, mix until soft and smooth.
• Add the cream and mix to combine. Once mixed well,increase the speed and whip for 3-5 minutes.

Pour over the crust. Refrigerate a minimum of 8 hours.

• In a stand mixer with a whisk attachment, whip the heavy cream until light and fluffy with stiff peaks. If you don't have a mixer, an electric beater is good too.
• In a large bowl stir together softened cream cheese with pumpkin puree, 4 tbsp Cannabis sugar, pumpkin pie spice, and vanilla until smooth and evenly mixed.
•  Using a rubber spatula, fold the whipped cream into the softened cream cheese mixture.
• Cover and let rest in the fridge for about 30 minutes to 1 hour or until chilled and set.
• Stuff six waffle cones with your pumpkin cheesecake and drizzle with tons of caramel sauce. Throw a scoop of your fav ice cream on top and garnish with a healthy sprinkling of Cannabis sugar too.

• Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semi sweet chocolate chips, toffee bits, Cannabis butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
• Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.
• Serve the Cannabis No Bake Toffee Cookies