Hot Buttered Cheerios

4 cups Cheerios

¼ cup butter, salted

¼ teaspoon pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

salt to taste (optional)

Instructions

 

In a small bowl, mix cinnamon and sugar, set aside. 

Using a large skillet, melt butter over medium heat then add vanilla, stir well.

Next, add cheerios, coating evenly in butter. Cook for about 3 minutes, until cheerios are lightly toasted.

Remove from heat and pour the sugar-cinnamon mixture evenly over Cheerios, coating evenly. Allow to cool for a few minutes. Enjoy! 

Read more…

Scotcharoos

 

Ingredients

6 cups puffed rice cereal, like Rice Krispies

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter (see Recipe Note)

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Instructions

1. Get everything ready: These bars certainly aren't difficult, but once you start, it's best to keep going. If you have stop in the middle, the sauce could overcook or harden too much to stir into the cereal. First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside.

2. 

   
   

   
   

3. Bring the sugar and corn syrup to a boil: Set the pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil — as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat.

4. Stir in the peanut butter: While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce.

5. Pour the peanut butter sauce over the puffed rice: Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain.

6. Transfer the cereal mixture to the baking dish: Butter your hands or spray with a little oil, and press the mixture firmly and evenly into the pan.

7. Melt the chocolate chips and butterscotch chips: Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.)

8. Pour the chocolate over the cereal bars: Use a spatula to scrape every last bit of melted chocolate onto the bars. Smooth into an even layer with the back of the spatula.

9. Cool until the chocolate becomes firm: Let the bars firm up for a few hours. Once the chocolate has firmed, cover the bars until ready to serve. On a hot day, you may need to put the bars in the fridge for the chocolate topping to set.

10. Cut into individual bars: If your bars have been refrigerated, let them come to room temperature for a half hour or so before cutting or serving. Lift the bars out of the pan by lifting on the parchment. Use a sharp knife to cut the bars into 20 squares.

11. Storing the bars: Scotcheroos will keep for at least a week or longer, and are fine served at any time. Keep the bars in an airtight container at room temperature. If it's warm and the chocolate is softening too much, you can store the bars in the fridge; just let them come to room temperature before serving or they will be brittle.

Read more…

✨Butterfinger Bites✨

1. Line a sheet pan with parchment paper 

2. Take cheez its and spread a small amount of creamy peanut butter on one side. Then take another cheez it and place on top and squeeze together. 

Line your whole sheet pan with these.

3. Melt 1 1/2 cups semi sweet chocolate chips with 1 tablespoon of oil in the microwave. I microwave for 30 seconds then mix, then 20 seconds then mix then 10 seconds.

4. Now dip your cheez its with peanut butter into the chocolate and back to your sheet pan. 

5. Let chill in the fridge until hardened

Read more…

Rice Krispy Treat Cheesecake

 

Ingredients

For the Rice Krispie Crust

3 cups Rice Krispies cereal

1/4 cup unsalted butter

1/3 cup marshmallow fluff

For the Cheesecake Filling

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the Toppings

1 cup mini marshmallows

1/2 cup Rice Krispies cereal (for topping)

1/4 cup melted chocolate (for drizzling)

Instructions

Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.

Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.

Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.

Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.

Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

For a gluten-free version, use gluten-free Rice Krispies. Store leftovers in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Nutrition

Calories: 350kcal | Fat: 22g

Read more…

PEANUT BUTTER NO-BAKE COOKIES

 PEANUT BUTTER NO-BAKE COOKIES!

🥜 1 stick butter

🥜 2 cups sugar

🥜 ½ cup milk

🥜 1 cup peanut butter

🥜 2 tsp vanilla

🥜 3 cups quick-cook oats

🥜 ¼ tsp 

Instructions

 

1. Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper (I like to just line my countertop with a large sheet of parchment paper, if your countertop is heat resistant you can also do this instead) and set aside.
2. Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil (the top should be completely covered in bubbles and bubbling vigorously) and allow to boil for 60 seconds (make sure to set a timer!) without stirring.
3. Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheets. I like to use a 1.5 tablespoon cookie scoop and flatten the cookies out a little. Allow to cool for about 45 minutes- 1 hour or until the cookies have firmed up, serve, and enjoy! The cookies will continue to firm up more the longer they cool.

Read more…

Homemade Hershey’s Chocolate Syrup

Homemade Hershey’s Chocolate Syrup Recipe 

Makes about 16 ounces (2 cups)

Ingredients:

3/4 cup cocoa powder

1 1/4 cups water

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

Dash salt

Directions:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.

Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.

Stir constantly with a whisk or a wooden spoon until it boils.

Allow it to boil for 1-2 minutes.

Remove from heat.

Add vanilla.

Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

 

Read more…

Cool Whip Candy

Cool Whip Candy

This Cool Whip candy tastes just like a sweet candy bar and only needs three ingredients to make a delicious batch.

Prep Time10 mins

Chill Time1 hr

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: Cool Whip Candy Recipe

 

Servings: 36

 

Calories: 179kcal

Ingredients

• 12 ounces semi-sweet baking bars, broken into small pieces
• 8 ounces tub frozen whipped topping, thawed
• 24 ounces chocolate almond bark, also known as candy coating

Instructions

• Line an 8x8-inch, straight-sided baking pan with a piece of parchment paper. Be sure to leave enough of the parchment paper overhanging the edges of the pan to be able to fold it back over the top of the mixture while chilling and to make removal easier.
• Line a large baking sheet with a piece of parchment paper. Set aside.
• Add the broken pieces of semi-sweet baking bars to a large mixing bowl. Microwave on high for 1 minute, stir and heat for an additional 30 seconds. Keep heating in 30-second intervals until melted and smooth. Be sure to stir between heating times. You can also melt according to package directions.
• To the bowl of melted semi-sweet chocolate, add the thawed whipped topping.
• Using a handheld mixer on medium speed, beat the chocolate and whipped topping for 1 to 2 minutes or until thoroughly combined and smooth.
• Scoop the mixture into the prepared pan. Using a small offset spatula, smooth the top of the candy filling to ensure that you have a nice even layer. Fold the overhanging parchment paper over the top of the candy filling.
• Place the pan into the freezer for 1 hour to chill the Cool Whip candy filling.
• Once the candy filling has firmed up, you can remove it from the freezer. Using the overhanging sides of parchment paper, gently lift the candy filling out of the pan.
• Using a very sharp knife, slice the candy filling into 6 (approximately 1½-inch x 8-inch) strips. Cut each of those long strips in half, then each half into three pieces. You should have a total of 36 squares. Note: You will need to clean your knife with hot water after every few cuts to keep your cuts as clean as possible. The candy will get soft and sticky as it warms up.
• Once you have cut your Cool Whip candy, you will want to place it back into the freezer to stay cold while you melt your chocolate almond bark coating.
• To melt your chocolate almond bark coating, you will place it into a microwave-safe bowl and heat it on high for 1 minute. Stir, then heat in 30-second intervals until the chocolate is fully melted and smooth.
• Using a fork, dip, and coat one piece of Cool Whip candy, allowing any excess to drip off the bottom. You can gently tap your fork on the side of the bowl to allow the chocolate coating to drip evenly over the sides of the candy.
• Place the chocolate-coated Cool Whip candy onto the parchment paper-lined baking sheet. You can use a second fork or a toothpick to gently slide the candy off the fork and onto the parchment. Repeat until all the Cool Whip candy has been coated.
• Place the baking sheet of Cool Whip candy into the refrigerator for 15 minutes to allow the chocolate coating to firm up before serving.

Notes

• If you don’t want to melt the chocolate in the microwave, you can use a double boiler instead.
• Using a handheld mixer makes blending the melted chocolate and whipped topping easy. However, a whisk or silicone mixing spatula will do the job just as well. Getting the mixture fully incorporated may take a couple of extra minutes. Regardless of your method, you will want to scrape the bottom and sides of the bowl to ensure you got all the melted chocolate completely incorporated.
• You will need to clean your knife with hot water after every few cuts to keep your cuts as clean as possible. The candy will get soft and sticky as it warms up.

Nutrition

Calories: 179kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.4mg | Sodium: 12mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8IU | Calcium: 11mg | Iron: 1mg

 

Read more…

Chocolate Peanut Butter M&M Bon Bons

Can we say YUMMMMM what an easy treat to make and great for the Holiday's

Chocolate Peanut Butter M& Balls
Holiday baking just got an upgrade!Via: Tasty
Posted by Shared: Canada on Tuesday, October 27, 2015

Read more…

Homemade Butterfinger Bites

Ingredients:
- 2 cups Candy Corn
- 1 1/4 cups Creamy Peanut Butter
- 1 Bag Chocolate Chips
- 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. Enjoy!

Read more…

Buckeye Candy

Peanut butter balls.. or Buckeye Balls as we called them when I lived in Ohio.
16 oz. peanut butter
1 pound confectioners sugar
1.5 sticks (3/4 cup) butter

melted chocolate bark for dipping

-Mix together the peanut butter, sugar and butter.
-Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
-Dip into melted chocolate, place onto cookie sheet lines in wax paper

*best stored in the fridge.

*coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

Read more…

Giant Twix Bar Slice

Read more…

Peanut Butter Fudge

Peanut Butter Fudge

1 Cup Brown Sugar
1 Cup White Sugar
½ Cup Milk

Cook to a full boil….Remove from heat.

add:

1 ½ Cup Peanut Butter or ½ cup butter and 1 cup peanut butter
1 tsp vanilla

Stir till smooth. Line a pan with wax paper…pour into pan and chill. Cut into pieces and serve.

Read more…

Reese's Peanut Butter Rice Krispy Treats

Melt 4 Reese's peanut butter cups and 2 tablespoons of peanut butter in a pan with 3 tablespoons of butter. Fold in 3 cups rice krispies. Drop and cool on wax paper sheet or press into a buttered baking dish and when cool cut into squares.

Read more…

Super simple peanut butter fudge

1 cup butter
1 cup pb
1 tsp vanilla
1 box of powered sugar

Microwave butter and pb in microwave for 2 minutes take out stir then put back in for 2 more minutes then add vanilla and powered sugar. Spread out let cool and firm up then cut to your desired sizes squares.

Read more…

EASY No-Bake Butterfinger Fudge

EASY No-Bake Butterfinger Fudge

1 (8 oz.) package cream cheese
2 sticks butter
5 1/2 c. powdered sugar
2 1/2 c. dry milk
1 (10 oz.) bag Butterfinger bites, finely crushed
2 tsp. vanilla
1 regular size Butterfinger candy bar, finely crushed

1. Bring cream cheese and butter to room temperature.
2. Add first 6 ingredients to a large bowl and mix with hands until thoroughly combined.
3. Press into buttered 9x13 inch pan.
4. Top with additional Butterfinger candy bar.
5. Refrigerate until firm. Cut into squares to serve. Store in refrigerator.

Read more…

No Bake Sugar Free Cheese Cake

"Finally a cheesecake that is easy to make, low in fat and even has no added sugar."

Ingredients:

1 3/4 cups graham cracker crumbs 1/2 cup butter 1/2 teaspoon ground cinnamon 1 (.6 ounce) package sugar free cheesecake flavored Jell-O instant pudding®

1 cup boiling water 1 (8 ounce) package reduced fat cream cheese 2 teaspoons vanilla extract 1 cup frozen light whipped topping, thawed

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
2.	Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
3.	Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

Read more…