Candy
I was looking for a healthy snack a few weeks ago and came across this recipe and knew I had to try it! This was so easy and would be so refreshing on a hot summer day! This is an easily adaptable recipe to add your favorite toppings!
INGREDIENTS
8 Tablespoons of salted butter (divided)
8 Tablespoons of coconut oil (divided)
2 Tablespoons cocoa powder
4 Tablespoons honey (divided)
2 Tablespoons almond butter
1 teaspoon vanilla
pinch of salt (to taste)
1 heaping cup of frozen raspberries
1/2 cup chopped pecans
Other possible toppings could be…
cocoa nibs, flaked coconut, sea salt
DIRECTIONS
Line a pie plate or baking dish with parchment paper or non-stick foil. Arrange the raspberries and the chopped pecans in a single layer on the baking dish. Melt 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Whisk in cocoa powder, 2 tablespoons of honey, 1/2 teaspoon of vanilla and a pinch of salt and pour the mixture over the fruit and nuts in your dish.
Melt the remaining 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Add the almond butter, 2 tablespoons of honey, 1/2 teaspoon vanilla and a pinch of salt and stir until melted. Pour this mixture over the chocolate mixture in the pan. Freeze for at least 30 minutes. They will still be just a little soft but you can now break them into pieces and serve! I kept mine stored in the freezer.
Enjoy!
This recipe can be forund at www.pinchofyum.com
There are so many puppy chow or chex mix recipes out there but when I came across this one I knew I had to make it as I love anything that has to do with salted caramel! This also makes a large batch great for any get together although I think it is best eaten the same day it is made. But hey it is a no cook recipe that takes about ten minutes! When Mr. MCYM first saw it he turned his nose up at it a little bit but then tried some and tried some more and a little more….yup, he liked it! Robby and a friend he had over also enjoyed some before they went out for the afternoon! I will certainly be making this again!
INGREDIENTS
9 cups of corn or rice chex cereal
1 jar Smucker’s salted caramel ice cream topping
1 1/3 cup milk chocolate chips
1 1/2 cups powdered sugar
DIRECTIONS
Place the chex mix in a large bowl. In a microwave safe bowl add the caramel and chocolate chips and microwave on high for one minute and stir. Continue to microwave for another thirty seconds and mix again. You want the mixture to be melted and smooth. If the mixture is a little thick add a very small pat of butter (less than a tablespoon) to thin it out slightly. Once the mixture is smooth and creamy put this over the chex cereal and mix well coating all of the cereal. Add the powdered sugar and mix well again coating all of the cereal with the sugar. Pour the mixture out onto a baking sheet and let the chocolate firm up. Store in an airtight container.
Enjoy.
This recipe can be found at www.mykitchenescapades.com
If you like the traditional buckeyes you are going to like the added crunch you get from the pretzels! These are sweet , salty and crunchy all at the same time! YUP, it’s a happy day! This makes a big batch so go ahead and share with your friends!
INGREDIENTS
1 cup creamy peanut butter
2 Tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
pretzels (I used the little square ones)
1 bag of Ghirardelli dark chocolate melting chips
DIRECTIONS
Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer fitted with a paddle attachment beat peanut butter and butter until combined, scrape down the bowl and add the sugars mixing until combined. Spread about 1 teaspoon of the mixture on to one of the pretzels and top with a second pretzel placing on your prepared baking sheet. When you have them all “sandwiched” place the baking sheet in the freezer for about thirty minutes. After thirty minutes remove the pretzels from the freezer and melt your chocolate according to the package directions. One at a time. dip half of the pretzel into the chocolate and place back on the baking sheet. Continue until all of the pretzels are done. Place baking sheet in the refrigerator until chocolate is firm about 20 minutes. Remove from baking sheet and store in a Ziploc bag in the fridge!
Enjoy,
Inspired by www.sweetpeaskitchen.com
I love any kind of food competition. It amazes me how creative people are with the various ingredients. This recipe came from one of those competitions, the Pillsbury cook off that is held every year. Just recently read this was the grand prize winner! This recipe is quick, easy and super sweet! This would make a great gift for any of your friends that have a sweet tooth!
INGREDIENTS
1 Pillsbury refrigerated pie crust, softened as directed on the box
1 bag (12 ounces) white vanilla baking chips
1 Tablespoon Crisco baking stick, butter flavor, all vegetable shortening.
1 Tablespoon Jif creamy peanut butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
DIRECTIONS
Heat oven to 450 degrees. Line two cookie sheets with wax paper. Unroll pie crust onto work surface and with a pizza cutter or knife cut the pie crust into 16 rows by 16 rows to make small squares. Arrange squares in a single layer on a large ungreased baking sheet . Bake for 6-8 minutes or until lightly golden brown. Cool completely.
In a large microwavable bowl combine baking chips, shortening and peanut butter. Microwave on high for one minute to one minute and thirty seconds stirring once until chips are smooth. Add pie crust squares, peanuts and toffee bits in a medium size bowl and gently stir in the chocolate and mix until everything is evenly coated. Immediately drop by tablespoons onto your lined cookie sheets. If your mixture gets too thick microwave on high of 15 seconds and stir. Refrigerate until set and store covered.
Enjoy,
Peppermint Christmas bark is not really new, but it is certainly delicious and makes a great holiday gift! So since we are in the full holiday swing of things, here is a sweet dessert to share with your family or give as a gift !
INGREDIENTS
1 bag of chocolate Ghirardelli melting chips
1 bag of white Ghiradelli melting chips
1/2 teaspoon of peppermint extract
Candy canes, crushed into bits
DIRECTIONS
Prepare a sheet pan with a slight amount of non- stick baking spray, set aside. Melt the bag of chocolate melting chips in the microwave according to package directions, mine takes a little less than two minutes. When the chips are melted and smooth spread the chocolate on the prepared baking sheet being careful not to spread the chocolate too thin. Place the baking sheet into the refrigerator for twenty minutes to set. After the twenty minutes melt the white baking chips according to directions and when melted and smooth add the peppermint extract and mix well. Take the baking sheet out of the fridge and pour the white chocolate over the chocolate keeping it as even as you can and add the crushed candy canes. Place the baking sheet back in the refrigerator for another 20 minutes or until the chocolate is firm. Once the chocolate is set remove from fridge and break into pieces. store in an airtight container or package up to give as a gift.
Enjoy,
