1. Caramel Snickers Cookie Cups

for 9 cookies

chocolate chip cookie dough

fun sized snickers, to taste

caramel syrup, to taste


Get a muffin tin and coat with vegetable oil spray.
Place a cookie’s worth of dough into each section of a muffin tin. Press the dough down to make a cup shape.
Bake for 10-12 minutes.
As soon as the cookies are removed from the oven, place one snickers bar in each cookie cup.
Let cool and cover with caramel just before serving.

2. Peanut Butter Chocolate Snack Mix

for 6 servings

5 cups rice cereal
1 cup powdered sugar
½ cup peanut butter chocolate candy

1 ½ cups semi sweet chocolate
¼ cup creamy peanut butter


In a medium bowl, mix chocolate and peanut butter. Melt in microwave for 60 seconds. Stir every 15 seconds until melted.
Place cereal in large bowl. Add extract into melted chocolate then mix with cereal and stir until evenly coated.
In a large plastic bag, add powdered sugar and cereal mix.
Close and shake until each cereal is coated with sugar. Add in desired candies.

3. Aquarium Cookies

for 8 cookies

4 oz unsalted butter, softened
½ cup sugar
1 egg
2 cups flour
20 pieces hard candy
sprinkle, to taste
¼ cup white chocolate, melted


In a medium bowl, mix softened butter and sugar until smooth. Add the egg and stir well to combine. Sift in the flour and fold until fully incorporated.
Cover the dough with plastic and rest in a fridge for at least 30 minutes.
Preheat the oven to 350˚F (180˚C).
Sprinkle flour on the work surface and rolling pin so the dough won’t stick. Roll out the dough to ¼- to ⅛-inch (6-3 mm) thickness. Using a 3-inch (7 ½ cm) round cookie cutter, cut out the dough.
Cut out center of each cookie with using a 2-inch (5 cm) round cookie cutter.
Place the cookie on a parchment-lined baking sheet and bake for 10 minutes.
Take out the sheet from the oven and place hard candies in the center of each cookies. Bake for 3-5 minutes or until the hard candy melts and spreads out.
Let the cookies cool completely.
In a microwave-safe bowl, melt the white chocolate, about 10-15 seconds.
For the bottom cookies, add your favorite sprinkles onto the hard candy. Take the top cookies and drizzle melted chocolate around the rims. Immediately sandwich the 2 cookies and set in fridge for 15 minutes.

4. Magical 'Homemade' Butterfinger Bites

for 3 servings

2 cups candy corn
1 ¼ cups creamy peanut butter
1 bag chocolate chip
white chocolate, or orange candy melts, for decorating, optional


In a microwave safe bowl, microwave the Candy Corn for 90 seconds, stopping to stir every 30 seconds, until smooth.
Immediately add the peanut butter and mix together.
Using a teaspoon, form mixture into little balls and place them on wax paper.
Freeze for 15 minutes.
Melt the chocolate chips in a microwave safe bowl - 90 seconds, stopping to stir every 30 seconds, until smooth.
Roll the cooled balls in chocolate and return to wax paper.
Decorate with additional chocolate, candy melts, or melted candy corn (optional) and place in the fridge to firm.

5. No-bake Chocolate Peanut Butter M&M Balls

for 9 balls

 ½ cup butter, melted

1 ½ cups peanut butter
2 ½ cups powdered sugar
chocolate chip


Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
Make 1 inch (2 ½ cm) balls and freeze for about 20 minutes or until firm.
Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.
Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s (optional) and allow to harden. Refrigerate if needed.

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