Chocolate Dipped Easter Treats

I love these chocolate dipped peanut butter eggs and they are made even more delicious with the addition of some rice crispy cereal. The crunchy outer chocolate shell, the inner soft chewy comforting flavor of the peanut butter, made a lot better with the crispy cereal.

 

Without further ado.... The recipe for these bad boys is coming right up.

{{Crispy Peanut Butter Balls}}

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1 stick butter, melted

1 lb. powdered sugar (2 ½ cups)

1 (18 oz.) jar peanut butter

3 1/2 c. Rice Krispies

Mix together all the ingredients using a paddle attachment of a kitchen aid stand mixer. Using a cookie scoop, measure out the peanut butter fondant and then roll into balls the size of walnuts. Chill 2 hours on a cookie sheet.

In a double boiler, melt

2 bags chocolate chips

Optional: Add to chocolate chips a small piece of paraffin wax (This will make the chocolate shinier and easier to dip balls.)

Drop a peanut butter ball into the chocolate, and using a fork, cover the ball. Tap off excess chocolate and then set on wax paper/parchment paper covered cookie sheet. Chill until set. Remove and layer in container with wax paper. Store in refrigerator. 


After I dipped all the peanut butter balls I had chocolate left over. I grabbed a package of bunny peeps and dipped them as well. Start by pushing a stick inside the marshmallow, then dip into the chocolate. After they are laid down on a piece of parchment paper, add a mini marshmallow tail on the butt of the bunny. 

Let them set up and then serve. The kids thought these were adorable and they FLEW off the plate. Even the kids that don't really like Peeps, liked these chocolate dipped ones. That's what chocolate can do for things. It just makes everything better.

Peanut Butter balls... done. Package of Peeps... done. Still more chocolate left. What to do now with that chocolate??? I saw the mini marshmallows sitting there and remembered something my mom would do when I was little. I raided the pantry and found some Roasted and Salted peanuts.... perfect!

Now it was time to make some Rocky Road Candy! Mmmmmm... Yummy!

The leftover chocolate in the bottom of the pan will always vary so there isn't a set recipe, but basically. Toss in some mini marshmallows, add some peanuts and stir. You can drop tablespoons of the mixture onto some waxed paper or put it into lightly greased pan (if you have that much) and cut it into squares after to serve.

Either way... it is a yummy way to keep yourself from wasting any of this delectable chocolate. The salty peanuts... the soft and sweet marshmallows, and the rich chocolate... Everything you need in a quick treat.

Homemade Butterfinger Eggs

Only 3 ingredients to make these... and one of the ingredients is a total shock. Candy Corn! But as everyone was tasting these eggs, they were surprised to realize how much they tasted like a real Butterfinger treat.

They are really super easy to make. The only reason they take a while is because of setting time in the fridge or freezer. Kinda fun to try and make.

{{Homemade Butterfinger Eggs}}

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16 ounces candy corn

16 ounces peanut butter

16 ounces milk chocolate chips

Melt candy corn in a saucepan over low heat, stirring until completely melted. Will take a while and will first look very crumbly and then it ends up looking like liquid playdough.

Add in peanut butter and mix until thoroughly combined.

Mixture will be warm so using a cookie scoop pull out the mixture and put onto a piece of parchment paper. Then form into an egg shape and place back on parchment paper to set.

Place in freezer to set and leave in the freezer for a few hours.

Melt chocolate in a double boiler over hot boiling water (or in the microwave by heating in 30 second intervals) stirring until completely melted.

Brush any crumbs off of the egg shaped butterfinger mix and then drop into the melted chocolate. Using a fork coat the egg completely in chocolate and then return back to parchment paper. Leave in a cool place to set or in the refrigerator. Store in an airtight container.

Makes 16.

Rice Crispie Easter Eggs & Chocolate Nests

Classic treat! Rice Crispie Treats! We love these at our house. And it's always a great way to celebrate any holiday. This was a great way for the kids to get involved as well.

Make some rice crispies....

After you've made them, drop the hot mixture by the spoonful onto a greased cookie sheet. Let the rice crispie treats cool down a bit so that you can handle them in your hands. Spray some cooking spray onto your hands and then pick up a spoonful and mold it into the shape of an egg. Lay it back down on the cookies sheet.

Melt some chocolate in a double boiler pan.

Collect some Easter/spring colored sprinkles and put them into a bowl.

After the Easter Egg rice crispies have cooled, you can have the kids dip them into the melted chocolate and then roll them in the colored sprinkles or sugars. Place them on a piece of parchment paper and let them set, then ENJOY!

When you have left over melted chocolate... you can't just throw it away! Here's a fun idea on what you can use with the leftover chocolate. Take the chocolate and mix in chow mein noodles. Drop the mixture in spoonfuls onto a waxed paper or parchment paper covered cookie sheet. After you've dropped the mixture down, you can mold the noodles into a nest shape. Let the chocolate set in a cool place (you can put in refrigerator to speed up the process). When they are hard, you can fill them with whatever goodies you choose. Here is large nest with a rice crispie egg....

Or you can make a smaller little nest and then put in the delightfully delicious Cadbury chocolate eggs (or jelly beans or whatever your candy of choice is).

St Patrick's Day Fun

Love this fun Green Day!

It started this morning with the kids running around to see what our naughty little Leprechaun did to the house.  For some reason he likes to snag a shoe from each child in the house and fill it with some treats or gifts. This year they got golden rolos and skittles, plus a fun new pair of glasses. Sammie & Anthony got the cool aviators while Jared's has an orange mustache attached to his green glasses and Morgan got the 80s Shamrock shades.

A few little tricks that silly little guy worked on while we were all soundly sleeping...

• He colored the toilet water green and unrolled the toilet paper a bit. 
• He arranged the kid's alphabet magnets into the word lucky and then sprinkled some rolos around there too.
• The kitchen chairs were left in complete disarray...turned over and on top of each other.
• Some of the family pictures had funny faces and mustache's drawn onto the photo.
• Finally the milk was turned green. 

Silly little mischievous leprechaun. 

After the tricks were found it was time to eat some breakfast. We went simple this year.... LUCKY CHARMS... cuz "They're magically delicious!" Served along with the leprechaun tinted green milk.

Plus to add some fruits and veggies into their breakfast we had some Turtle Juice Smoothies. 

{{Turtle Juice Smoothie}}

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2 frozen bananas

1 big handful of fresh spinach

1 yogurt (flavor of your choice)

2 cups fresh or frozen fruit (strawberries, blueberries, one apple, can of pineapple, one orange, raspberries, etc.)

2 cups juice, any kind

1 cup water

1 tsp vanilla

Blend all ingredients in a blender.

Will be different every time depending on the fruit chosen.

Pina Colada = pineapple juice, pineapple, banana, spinach and pina colada yogurt.

Blueberry Monster = blueberries, banana, spinach, vanilla yogurt, any juice.
This recipe was originally created by my friend Gina Smith and we use it all the time. We vary the fruit and juice to alter the flavor a little, but there is always a BIG ole handful of spinach added to the blender. When I first started making this the kids had no idea they were eating so much spinach, then they saw me doing it and at first they wanted to be abhorred... until I mentioned to them that they'd been eating it for quite some time. They paused... and realized it was true and they don't even complain anymore... they even pull out the spinach leaves when we go to make our green smoothies.

While the kids were happily munching on their cereal and smoothies... I was getting their green lunches ready. I made them a PB&J Shamrock sandwich, a green squeezie applesauce, a green Sprite, a green Fruit by the Foot, a green apple, green Sour Cream & Onion chips (the bag was green at least), and for dessert some Thin Mint cookies. They were super excited about the lunch since they got things that they don't normally get to have. FUN! That's what the holidays are all about. I also went here and printed out a lunch box tag to put in their lunch too.

After lunches were packed, and teeth were brushed... we stopped to take some pictures of their green-ness before they left. Sammie had a green strip of hair that we clipped into her hair and a green scarf. Jared brushed his hair up into a faux-hauk and then I sprayed it with temporary green hair color that we picked up on clearance after Halloween.

Then they were off to school!

When school was over and they busted through the door... they were welcomed by this lovely little rainbow snack. I've seen a bunch of variations and basically just pulled together what I thought my kids would enjoy the most.

Red= Strawberries (or could use raspberries, watermelon, cherries)
Orange= Mandarin Orange slices (or fresh clementines/orange slices, cantaloupe, )
Yellow= Pineapple Chunks (almost did bananas but the pineapple was more yellow)
Green= Green Apples (or kiwi, green grapes, honeydew,)
Blue= Blueberries
Purple= Purple Grapes

I gathered up the rolos that had been scattered everywhere by the leprechaun and used those to create my gold at the end of the rainbow. The puffy white cloud at the other end of the rainbow is a creamy fruit dip that growing up we affectionately called Angel Dip. It is a very popular dip and SUPER easy to make. Only 2 ingredients needed. ***If you've never made this before... you really need to. You don't know it, but something has been missing from your life... and it is this dip. You can mix things into the dip to turn it into different fun flavors, etc, but in its original form, it's a CLASSIC!

{{Angel Dip}}

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1 8-oz pkg. cream cheese, softened (nonfat works great)

1 7-oz jar marshmallow crème

Using an electric mixer or food processor, blend ingredients until mixed thoroughly. Refrigerate. Serve with fresh fruit, such as strawberries, cantaloupe, grapes, watermelon, etc.

For dinner we always have a corned beef roast & vegetables. I pick up the corned beef at the grocery store or Cost-co and the directions for cooking them are right on the package. It has a yummy flavor that is different than a typical steak. This year I threw everything into my crock pot.

1. First there is a layer of cut up celery, carrots, onions (and you can add potatoes, but I didn't this year).
2. Then I put wedges of cabbage on top of the veggies. (Best to keep the cabbage out and add it in half way through cooking though so it doesn't get too soft.)
3. Next comes the roast and I sprinkled a few of the celery, onions, & carrots on top of the roast.
4. The corned beef comes with a little package of pickling spices that you will want to save and then sprinkle over the top of the roast and veggies.
5. I made 2 cups of beef broth and poured that into the bottom of the crock pot.
6. Cooked everything on high for 4 hours and then when we pulled everything out it was perfect. We sliced up the meat against the grain, added some of the veggies to the plate with a pile of rice (you can spoon the broth over the rice if you want, or thicken it up for a gravy).

You can't go wrong with a slow cooker meal, especially one that is easy and turns out great. Click here for the full recipe.

Along with dinner we had some green leprechaun juice. My 11 year old daughter Sammie adorned our glasses with a cute little dry erase marker mustache. She loves to set the table for holidays... she pulls out tablecloths and place mats and tries to make things match and look cute. (So proud of my little Sammie!)

For this juice, I just kinda improvised with what I had.

{{Leprechaun Juice}}

1 frozen can of limeade concentrate

1 frozen can of lemonade concentrate 

2 liter of Sprite

Green food coloring

Mix it all together and serve. 

Finally it was time for dessert... It's so hard to pick just one... So I picked two. (Even that was difficult... there are so many fun things to make for each holiday.) Here's what I made... one thing new and the other was tried and true... an oldie but goodie!

The first treat I tried today was the Lucky Charm treats. Basically a rice crispie treat but instead of using rice crispies, I used the lucky charms cereal. I thought they might taste extra sweet since the cereal has a coating of sugar on it, but it tasted like cheerios covered in marshmallows. Fun! My baby couldn't wait to get his little hands on them!

Finally... the oldie but goodie. Mint Brownies. And since there is a certain someone in my house that doesn't like mint in, there was a third of the brownies that didn't include the mint frosting... just the chocolate... And those kind are good too! If you want the recipe for these brownies... click here.

Oh yeah... one more thing. I thought I had mint extract in my pantry and while I was making the frosting I couldn't find any minty extracts anywhere. They were all gone! I was committed to these brownies... the kids were depending on them... I'd already told them that they'd be having them. So in order to prevent a coup I did something I have never done before. I had a small vial of doTERRA Peppermint Essential Oil and I added in 3 drops of the oil to the frosting so they would be mint and it worked! I had heard that people cooked with the oils and so I tried it. I didn't want to run to the store for the extract. I should have started with 2 cause it seemed a little bit strong to me, but the kids didn't complain or even notice a difference. They were asking for more.

Another St. Patrick's day... done and over with. It was a busy but a fun day.  Now we get to start planning Easter! 

Chocolate Dipped Cinnamon Bears

Yummy treat... cinnamon bears. Their chewy cinnamonny sweetness! Awesome!
What could make them better? Ummm... duh! Chocolate! That brown gooey goodness makes everything better. The kids and I spent an hour or so making these little gifts for their school teacher.

Start with melted chocolate and a bag of cinnamon bears. You can melt the chocolate in a double boiler or an easier way is to do it in the microwave. Chocolate can burn easily so it is best to reduce the power of the microwave. Of course all microwaves are a little bit different so keep a close eye on the chocolate if it's the first time. I will microwave the chocolate for about a minute at a time at 60-70% power, stirring in between each interval. Then when most of chocolate is melted, I like to pull it out and stir it until the last few lumps melt so that the chocolate doesn't get tooo hot. When it's all ready, toss one of the bears into the melted chocolate bath.

Cover the bear up with a fork. Pick it up and tap it on the edge of the bowl and let the excess chococlate drip off back into the bowl.

Slide the bear off the fork onto a piece of parchment paper. Check to make sure that on the side where the bear slid off the fork it is covered up with chocolate.

The proceed to cover each little bear, one after another...

After all the bears had been dipped, for some fun I put the leftover chocolate into a pastry bag and drizzled it onto some of the bears. You could use a contrasting colored chocolate, white or some Wilton melts in any color to suit the holiday. This was just an easy way to add more chocolate to the bears.

I thought about only doing half the bear... but that was just crazy. Every part of the bear wants to be covered in the silky warm chocolate. It wouldn't be fair to leave out half of the bear.

After the bears take their warm chocolatly bath, it was time to let the bears cool off in a cool place (such as a refrigerator).... and then when the chocolate gets hard and set... you now it is time for the party in your mouth to begin! Mmmm.....

I put some chocolate covered cinnamon bears into the bag and then mixed them up with some plain cinnamon bears. I wasn't sure the teachers position on cinnamon bears. I thought... this way they'd have a choice... some with chocolate and some without.

I made a hand written tag using the Sale A Bration Stampin' Up set, which included the cellophane bags, the long striped tags the hexagon tags and the glittery heart stickers.

Sunshine Cupcakes

So the sun's not shining much these days....Blech. **big sigh**

It's killing me to see the days getting soooo short. Sunrise is about 7:30 AM and the sun is going to bed way too early, around 5 PM. Oh that is not okay with me. I LOOOVE me some sunshine, so these cupcakes were perfect to add a little brightness to a otherwise un-sunny day. You don't need the sun shining to make you smile... these cupcakes will just make you feel happy inside and out.

These require the candy corn candies which are only available to buy during the autumn months, so I think they are the best way to bring some summer sun into the mi.

For Young Women’s I have been making a yummy treat every month to celebrate the girl’s and leader’s birthdays that month. They have to come up front, we sing to them and then everyone gets a treat. This month I made these A-DOR-ABLE sunshine cupcakes. I’d found an image of them on Pinterest, but no tutorial. Not that a tutorial is really needed. I created my own then. I made them suuuuper simple.

1-Boxed yellow cake mix, made as directed on the box. Made about 22 cupcakes.

2- Then I used a container of pre-made white vanilla frosting, colored it yellow with some food coloring and spread on a nice layer using a knife.

3- Next I had a bag of candy corn and using about 9 candies, I put them around the outside edge of the cupcake to represent the rays of the sun.

4- 2 mini chocolate chips are the eyes. I pushed the pointy end into the frosting of the cupcake.

5- I had leftover yellow frosting that I added more red food coloring to, and it became a pinkish orangey color. Instead of putting it into a cake decorating bag with a tip that would have to be washed, I put it into a plastic ziploc sandwich bag and snipped a teeny tiny hole in the bottom corner and used that to pipe a cute little smile on the cupcake.

6- Then they were done! See Super Simple! and SUUUPER Cute!

Apple Cider Cupcakes with Salted Caramel Buttercream Frosting

Oh my goodness! These are A-MAAAAZE-ing! A friend of mine made these and brought them over to me and the kids and I had to fight over the extra cupcake. The flavor of the apple cider cupcake was fantastic. The caramel buttercream on top was a nice sweet that didn't over power and then the extra caramel drizzled on top, just added some chewy-ness that I loved. Sometimes my cakes stick with vanilla or chocolate... sometimes it's nice to "spice" things up a bit!

I immediately asked her for the recipe. She emailed it to me and said she got it from Pinterest. Yay! Well I went on to find out where it came from and there are about a bazillion different recipes out there for this cupcake. I'm not sure who made this specific one, but it is a success!

I made the cupcakes and had to share them with my neighbors.

They are so yummy! A great fall flavored cupcake. It is a nice spice cake that isn't too strong. Perfect for these cool fall days.

Here's the recipe:

{{Apple Cider Cupcakes with Salted Caramel Buttercream}}

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2 eggs, room temperature

1 2/3 cup flour

1 cup apple cider

2/3 cup sugar

1/2 cup butter, softened

2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla

Beat the eggs and then whisk together all ingredients. Doesn’t even require a mixer. Can be made in one bowl. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes. Remove and allow to cool completely before frosting.

Salted Caramel Buttercream

1/2 cup butter, softened

1/2 cup shortening

5-6 tbsp melted caramel -1/2 bag of Kraft caramels*

1 tsp sea salt

4 cups powdered sugar

In a stand mixer, cream together the butter and shortening. Add the powdered sugar and the caramel alternately (add the salt in with the caramel), mixing after each addition. Place the frosting into a pastry bag with a large circle tip (like 2A) and put the frosting on in a Round Swirl Pattern.

*The caramel is a little tricky just in that it needs to be the right temperature-- warm enough that it's still liquid and can blend into the buttercream, but not so hot that it melts the butter making everything too thin. Evaluate the buttercream at about 4 tbsp of caramel-- if it's getting way too thin, stop adding caramel or add more powdered sugar. I found that 6 Tbsp. was perfect for my batch.

Drizzle Topping

With the remaining caramels, unwrap the caramels and place into a bowl. Add about a tablespoon of heavy cream (or milk). Microwave on high for a minute and stir. Microwave at 30 second intervals and stir in between until caramel is melted and has an even consistency. Allow the caramel to cool slightly (so it doesn’t melt the frosting), and then drizzle it over the frosted cupcakes. 

And then if you still have some melted caramel left over... you can cut up some apples and dip them in there... while you eat this Awesome Autumn Cupcake!

Homemade Vanilla Sugar

What happens when you take two yummy things and put them together? You get something even better. Today we mixed together white granulated sugar and vanilla beans and made Vanilla Sugar! It takes ordinary sugar to extraordinary! Vanilla sugar, when used alone, adds a subtle flavor. It can also be used to replace vanilla extract in a recipe (1 tbsp. vanilla sugar=1/4 tsp. vanilla extract), or can be used in addition to the extract to add more flavor & dimension to your baked goods.



There are TONS of different types of vanilla beans out there. I've seen counts of over 200 vanilla bean varieties... say what!? That's crazy! Some popular bean varieties include Madagascar, Tongan, Tahitian, Mexican, Indian, Indonesian, Bourbon, etc and they all have varying flavor. I've used the Madagascar Bourbon vanilla beans- because during my research I learned they were the best for making vanilla extracts and sugars. (I do want to try the Tahitian and Mexican next though.) The flavor of this Madagascar bean is great for cooking with (whether you make an extract--post to come soon, or if you make the vanilla sugar).  Once you start looking online you might be overwhelmed at all the varieties of vanilla beans. One word of caution.... DON'T buy them at the grocery store. They come in a small bottle and it costs like $12 for only 1, maybe 2 beans. Ridiculous! The best way to buy your beans is to get them online. I've bought them here at Olive Nation. They have free shipping on all vanilla bean orders. The more you buy, the better the deal is. I've ordered from here several times, and they were great quality beans when I received them I was able to make a bunch of different things. Plus they can be stored for future use.

The beans aren't very attractive, but as soon as you open the package, the sweet aroma of creamy vanilla will fill the room. Here is one thing that you can do with the vanilla beans... make vanilla sugar. It's simple and will only take 5 minutes.

In order to make the vanilla sugar, you need 2 ingredients. Sugar & vanilla beans.

That's it! And 1 to 2 weeks later, you can start using the sugar that has been infused with the flavor of the vanilla beans.

There is so much flavor in a single vanilla bean that you can continue to add fresh sugar to the container with the bean and it will continue to make more and more vanilla sugar. You can do this for about 6 months. Awesome!

How to Cut A Vanilla Bean: Lay the bean flat on wax paper (so you don't lose any precious seeds) on a cutting surface. Carefully cut at the center, then cut toward each end. Once the bean is split open, scrape the tiny seeds out with the blade of the knife or the tip of a spoon. (By cutting the bean open before placing it in the sugar, more surfaces of the bean is exposed, intensifying the flavoring properties.) 

{{Vanilla Sugar}}

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1 vanilla bean, whole or scraped
2 cups granulated sugar (can also use confectioners' sugar)

First rinse off the vanilla bean with water and pat it dry. Then take the whole vanilla bean and slice down the side of bean with the back of a knife (or a spoon) and scrape out the black gooey seeds. Stir the seeds into the sugar that is in an airtight container. Bury the bean in the sugar as well and seal tightly with lid. Let sit for 1 to 2 weeks. Use in place of any recipe that calls for regular, granulated sugar. More sugar can be added to the same beans for up to 6 months and the bean will continue to flavor the sugar.

Suggested ways to use the Vanilla Sugar: (possibilities are endless)

• Sprinkle it directly on cookies, muffins, cereal, oatmeal, tea, coffee, hot chocolate, and other beverages.

• Kettle Corn Popcorn
• Put the sugar in a cute air tight container, add a ribbon & give as a gift! Add it to a gift basket of other goodies that the sugar can be used with. 

• Baking--
• Snickerdoodles & SuperDoodles
• Sugar Cookies
• Cakes (especially white cakes)
• Fruit Desserts
• Puddings 

Caramel Apple Dipping Bar

Mmmmmmm.... Love Caramel Apples.

Love them!

They are the epitome of Halloween for me. I find that I crave them at least once every season.... if not more. My kids love them too.... especially now that they don't have their braces on anymore.

We've made lots of fully dipped apples and then covered them in yummy treats and toppings, but they can be such a pain to eat. This takes "most" of the mess away from eating a caramel apple and the best part of separating out the toppings, means that you can have lots of variety. Each apple slice can be it's own delicious caramel apple.

First I like to start with green apples.... the tartness of a green Granny Smith apple pairs nicely with the sweet caramel. Using a simple hand apple slicer that makes 8 even slices, I cut up the apples. Sometimes, I will cut each individual slice again to make a total of 16 slices per apple, especially if there are lots of peeps... (plus that means there is a greater caramel to apple ratio.... very important!) You can use skewers to pierce the apple before dipping or just use your fingers.

Here are the few toppings that we used this time. Sprinkles, mini chocolate chips, peanuts, macadamia nuts, and chopped up M&M's.

Other topping ideas are:

• shredded coconut, 
• mini marshmallows (can be cut in half so they aren't so unruly), 
• chopped up candy bars (Nestle Cunch, Kit Kat, Twix, Snickers, Milky Way, etc.), 
• crushed up Oreo cookies, 
• crushed up chocolate chip cookies, 
• other nuts (walnuts, pecans, almonds, etc.), 
• toffee bits, 
• candy corn, 
• cereals (Cinnamon Toast Crunch, Trix, Lucky Charms, Fruit Loops- kids love these bright sugary cereals),  
• really just wander around the grocery store and you will find a gazillion things that you can add to this caramel apple dipping bar. 

Since there were only a few toppings and only my few kids, we put them in piles on a plate... but you could put each individual topping into its own bowl.

The caramel recipe I used is available if you click here. Another quick and easy way to make a caramel for apples is to unwrap KRAFT caramels and put them in a saucepan over medium heat (or you can melt them in a microwave) with a small amount of milk or cream. I would say for a full bag of caramels you would add about a tablespoon or two of cream.

So many choices... so many varieties... so many yummy choices. 

Happy Halloween!

Witch Hat Cookie Treats

I brought a birthday treat for the month of October. They are these super easy and super yummy witch hats.

Here's what you need:
Keebler Shortbread Cookies (you know the flat striped ones)
Hershey Kisses
Can of Vanilla Frosting, tinted orange with gel paste

The base of the hat is a Keebler Shortbread cookie flipped over. Then I had store bought frosting that I colored orange and put into a ziploc bag and cut the tip off. I piped a small amount of frosting onto the bottom of an unwrapped chocolate kiss and then stuck it on the cookie. After all the kisses were attached I used the ziploc piping bag to add a cute little bow to the hat.

That’s it!

It took like 10 or 15 minutes to make about 40 of them. From start to finish. I was concerned about the top of the hat (the kiss) slipping & sliding around on the soft canned frosting. I made these last night and by this morning, they were perfect. The frosting had solidified so that it held everything in place and I could easily stack them on the plate. But when you tried to eat it, it was still soft and delicious!

Halloween Candy Coma Bark

Just like it says in the name… this bark is candy coma goodness. You might have to call the dentist and set up an appointment before you eat this, cuz you’ll probably get a cavity just from looking at all this sweetness. At least I will.  

  

It kinda includes everything that says Halloween and for sure everything that says YUM! I don’t have exact measurements on how much of each ingredient was used. I bought bag fulls of everything and then just eyeballed it from there. (I was able to make 2 big trays of the bark with some leftover candy, cookies, nuts & pretzels. You can add as little or as much as you want.) Here’s the list of ingredients needed:

• Oreo Cookies (more festive with the orange cream, but they were gone when I went to buy everything so I just got white cream.)
• Pretzel sticks, broken in half-ish
• Roasted Peanuts
• Peanut M&M’s (or plain if you want)
• Reese’s Pieces
• Chocolate Chips
• Candy Corn (I used the caramel candy corn because that was all that was left when I went to buy the stuff… it’s only four more days to Halloween and the regular kind was all gone. I would typically use the regular one, but the caramel one worked just fine… it gave the candy that chewy goodness.)
• Halloween colored sprinkles or nonpareils candy.
• Almond Bark (or white chocolate chips)
  

Here are the steps to making the candy bark....

1.  I mixed all the ingredients in a bowl except for the sprinkles & almond bark. I melted the almond bark. On a large cookie sheet I lined it with parchment paper (could use waxed paper). Then I spread a thin layer of chocolate on the paper to begin binding everything together.
2. I sprinkled a layer of the candy/pretzel/nut mix onto the melted chocolate layer. Try not to make this layer tooo thick because when you break it all apart later, pieces will fall out, but it is the best part so don’t skimp. A nice moderate layer. =)
3. Now take the rest of the almond bark and drizzle it over the middle candy layer.
4. Sprinkle some more of the candy on top to make it look pretty, and finally sprinkle the nonpareils candy on top for an extra pop of color.
5. Put the candy in the refrigerator to help the chocolate set faster. When it has fully hardened (after about 30 minutes to an hour), pull it out and break the candy into pieces.
6. Put the candy into cellophane bags and tie it off with some cute ribbon. Done!

The whole process took a little over an hour, because of the cooling time. I took this candy to 2 different activities and both times… everyone was raving! Delish!

It can also be packaged up to give away in a small cellophane with some ribbon.