Line a baking sheet with parchment paper, or butter really well and set aside.
Melt the butter in a large pot, over medium heat. Add the 16oz marshmallows and stir until they are all the way melted. Remove from the heatand stir in the cereal until well coated. Once they are all coated, add in the miniature marshmallows.
Scoop out the mixture into the prepared pan, lightly wet our hands, or butter them and gently press the cereal out acroos the pan. Let them cool for a few minutes before slicing. Store in an air tight container for a few days and enjoy!
Happy October! I hope you make and enjoy this yummy fall treat 🙂
3 cups white sugar 3/4 cup melted butter 2/3 cup evaporated milk ½ cup canned pure pumpkin puree 2 Tbs light corn syrup 1 tsp pumpkin pie spice 1 12-ounce package white chocolate chips 1 (7-ounce) jar marshmallow crème 1 cup chopped pecans, optional 1 tsp vanilla extract
Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.
Stir together first 6 ingredients in a medium saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
These amazing and easy treats are a family favorite. They are perfect for family parties and get togethers. These babies are very addictive so watch out 🙂
1 cup granulated sugar 1 cup light corn syrup 1 cup peanut butter 6 cups Rice Krispy cereal 1 cup chocolate chips 1 cup butterscotch chips
Grease a 13×9-inch pan; set aside. Place sugar and corn syrup into a large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter until melted and combined. Add the cereal; stir well until well coated. Press the mixture into the prepared pan.
Melt the chocolate and butterscotch chips together either over a double boiler or in the microwave at 50% power in 30-second increments. Spread evenly over cereal mixture. Let sit until firm.
I hope everyone is enjoying their 4th of July weekend! I love this time of year, there is so much to do, and so many yummy things to eat 🙂 I got this recipe out of the Family Fun Magazine and they are so fun and refreshing. This makes 12 popsicles.
2 cups blue Kool-aid (or blue drink) 1 cup whipped cream 1 cup vanilla yogurt 2 cups red Kool-aid (or red drink) 12 (5 oz) disposable cups 12 wooden craft sticks
*I have the plastic popsicle makers that I bought from Target, so I used those.
Pour about 1/4 cup of the blue drink into each of the 12 disposable cups. Freeze until partially frozen, about 30-45 minutes.
In a small bowl, mix together the whipped cream and yogurt. Equally divide the yogurt mixture among the cups. Add a craft stick to the center of each cup and return to the freezer for another 45 minutes.
Remove from the freezer and pour 1/4 cup of the red drink into each cup, on top of the yogurt mix. Freeze until solid.
Run briefly under warm water to remove the popsicles from the cups.
These are really fun to make, really messy but way fun 🙂 So delicious! This recipe makes about 40 pretzels and I didn’t have a candy thermometer so I just kept dripping the caramel into cold water to see if it would roll in a ball and once it did I knew it was done. 🙂
1 cup butter 1 cup brown sugar 1 cup light corn syrup 14 0z. can sweetened condensed milk tiny bit of salt pretzel rods chocolate for dipping and drizzling (I used about 10 ounces of milk chocolate that I just chopped up and melted to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)
Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage. Take caramel off heat and use a spatula to smooth caramel over pretzels. I let the caramel set for about 15 minutes and then rolled the pretzel on waxed paper so there wasn’t a pool of caramel under the pretzel.
After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate. (I also used food coloring to color the white chocolate before drizzling.) For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels.
If the pool of chocolate underneath the pretzel is too big, don’t worry just cut it off with a knife. ENJOY!
This stuff is so yummy! And I love to make it during the Holidays and give it away as little gifts 🙂
16 oz. white chocolate (can use white chocolate baking morsels) or almond bark
1 cup finely crushed (like sand) peppermints (about 10-12 candy canes or 40 mints) I crush my peppermints in my food processor.
4 quarts popped popcorn (about 1/2 cup corn kernels. If you are using air popped corn, throw in a pinch of salt when you sprinkle in the crushed peppermints.
Slowly melt white chocolate or almond bark in the microwave or on stove-top with double boiler. Stir often to keep chocolate from burning. Stir 1/2 cup crushed peppermints into the white chocolate. Place popped corn into a large bowl. Pour melted white chocolate and peppermint mixture over the popcorn. Gently stir to coat popcorn while sprinkling remaining crushed peppermints over the popcorn. Pour out on parchment paper until the chocolate hardens.
I don’t have an official name for this stuff yet so I kinda just made it up 🙂 This stuff is so good and addicting. The bad thing is it makes A LOT. So share it with someone or you will eat the whole thing!
1/2 box honey grahams 1/2 bag coconut 1 small bag slivered almonds 1/2 box corn chex Add all this in a large bowl.
3/4 c butter 1 cup karo syrup 1 cup sugar Bring these to a boil and pour over the dry mix. Try to stir gently so it doesn’t break the cereal all up.
Measure the cereal in a large bowl. Set aside. Microwave chocolate chips, peanut butter and butter for 1 minute, stir. Microwave for 30 more seconds longer or until its smooth, stir in the vanilla. Pour over the cereal. Stirring till all coated. Divide up into 2 large freezer bags and add half of the powdered sugar to each one, seal the bags and shake until well coated.