Homemade Peanut Butter Eggs

This is not the regular powdered sugar and peanut butter recipe you’ll find scattered all over the internet. This is a completely homemade version that completely blows those other dupes out of the water. 

Here’s what I did differently: in developing this recipe I consulted the actual Reese’s recipe and found that instead of listing ‘peanut butter’, they list ‘peanuts.’ Which led to me making my own peanut butter and you guys, THE TASTE AND TEXTURE IS SPOT ON. When I tell you I ate way too many of these, I might be understating. This recipe for Peanut Butter Eggs is so ridiculously close to the popular Reese’s Egg that you’re going to confuse the Easter bunny. 

Ingredients in Copycat Reese’s Eggs

How to Make Peanut Butter Eggs

1. Begin by adding the salted peanuts, granulated sugar, canola oil and vanilla into a food processor.
2. Turn the food processor on and let it run for about 4-5 minutes. The peanuts will get chopped up, then go to a thick ball and then start to smooth. Once it is spreadable (it will still be thick), stop the food processor and transfer the peanut butter to a stand mixer.
3. To the stand mixer, add the powdered sugar and combine with the homemade peanut butter on low/medium speed until a thick dough forms.
4. Place some plastic wrap onto the counter and then roll out the dough until approx 3/4 inch thick.
5. Use a small egg shaped cookie cutter to cut the dough. Place the cut out dough on a parchment or silicone lined cookie sheet and freeze for 30 minutes.
6. When the 30 minutes is almost up, heat the milk chocolate melting wafers in the microwave according to the directions on the package so they are completely melted.
7. Remove the egg-shaped peanut butter from the freezer and dip each egg into the melted chocolate, coating completely before setting on a silicone mat or parchment paper to set completely. You may need to refreeze undipped peanut butter eggs while coating other eggs so they are cold and easier to dip. 
8. Allow chocolate covered eggs to set up on the pan. 
9. Store at room temperature for up to 4 days. Enjoy!

Can I make these Chocolate Peanut Butter Eggs with white chocolate?

You sure can! This recipe is for the standard milk chocolate eggs, but you can sub white chocolate melting wafers instead and enjoy white chocolate eggs.

Can I package homemade Reese’s Eggs?

Yes! Once the chocolate on your eggs have set up, you can place them in cellophane bags (or whatever package you’d like) to package.

Favorite Easter Treats

• Cadbury Egg Bark 
• Carrot Cake
• Cadbury Cake Pops

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Peanut Butter Eggs

It is criminal how good these Peanut Butter Eggs are. If you’re looking for the very best Reese’s dupe, the hunt is over!

Course Dessert

Keyword peanut butter eggs, Reese’s Peanut Butter Eggs

Prep Time 30 minutes minutes

Servings 24 eggs

Calories 105kcal

Ingredients

• 2 cups salted peanuts
• 2 tbsp granulated sugar
• 2 tbsp canola oil
• 1 tsp vanilla
• 1 cup powdered sugar
• 10 oz milk chocolate melting wafers

Instructions

• Begin by adding the salted peanuts, granulated sugar, canola oil and vanilla into a food processor.
• Turn the food processor on and let it run for about 4-5 minutes. The peanuts will get chopped up, then go to a thick ball and then start to smooth. Once it is spreadable (it will still be thick), stop the food processor and transfer the peanut butter to a stand mixer.
• To the stand mixer, add the powdered sugar and combine with the homemade peanut butter on low/medium speed until a thick dough forms.
• Place some plastic wrap onto the counter and then roll out the dough until approx 3/4 inch thick.
• Use a small egg shaped cookie cutter to cut the dough. Place the cut out dough on a parchment or silicone lined cookie sheet and freeze for 30 minutes.
• When the 30 minutes is almost up, heat the milk chocolate melting wafers in the microwave according to the directions on the package so they are completely melted.
• Remove the egg-shaped peanut butter from the freezer and dip each egg into the melted chocolate, coating completely before setting on a silicone mat or parchment paper to set completely. You may need to refreeze undipped peanut butter eggs while coating other eggs so they are cold and easier to dip.
• Allow chocolate covered eggs to set up on the pan.
• Store at room temperature for up to 4 days. Enjoy!

Nutrition

Calories: 105kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.005g | Sodium: 53mg | Potassium: 95mg | Fiber: 1g | Sugar: 6g | Calcium: 12mg | Iron: 0.3mg

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Puppy Chow Fudge

Ingredients for Puppy Chow Fudge

• Sweetened condensed milk  
• Milk chocolate chips – I like to use Ghirardelli chocolate chips, but you can use whatever brand you love! 
• Reese’s peanut butter chips – Any peanut butter chip will do here, but I absolutely recommend the Reese’s brand. 
• Powdered sugar

How to Make Homemade Chocolate Peanut Butter Fudge

1. In a microwave safe bowl, add the sweetened condensed milk, milk chocolate chips, and peanut butter chips.
2. Microwave in 30 second increments for a total of 2 minutes, stirring at each 30 second mark. 
3. Once heated and smooth, pour the fudge mixture onto a parchment or silicone lined pan and use a silicone spatula to spread until about 1 inch thick.
4. Refrigerate until completely set, approximately 30 minutes to 1 hour. 
5. Cut the fudge into the desired number of squares, cutting the edges off of the fudge to create a clean edge, if desired. 
6. Fill a zip top bag with the powdered sugar and add about 5 squares to it at a time, shaking to coat. Repeat until all pieces of fudge have been coated with powdered sugar.
7. Store in an airtight container for up to 4 days. Enjoy!

How should I store my Homemade Fudge?

I recommend storing your Puppy Chow Fudge in an airtight container on the counter for up to 4 days. You can also store it in the fridge for up to a week, if desired (it will just need to sit out for a bit before consumption)!

Can I add cereal to this Muddy Buddy Fudge?

So, funny story, I actually added Rice Krispies to this fudge originally. But after a few days, it got so soggy and weird. If you can figure out how to make it work, please let me know. But for now I don’t recommend adding in any cereal!

If You’re a Fan of Fudge…

• Fantasy Fudge
• Cookie Dough Fudge
• Brownie Batter Fudge
• Sugar Cookie Fudge
• Reese’s Fudge
• Funfetti Fudge
• Cadbury Egg Fudge

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Puppy Chow Fudge

I took two of my favorite treats (puppy chow + fudge) and combined them into one LEGENDARY dessert. Puppy Chow Fudge is a creamy peanut butter chocolate base that is coated in powdered sugar.

Course Dessert

Keyword Homemade fudge, muddy buddies, puppy chow, Puppy Chow Fudge

Prep Time 7 minutes minutes

Chill Time 30 minutes minutes

Servings 24 servings

Calories 66kcal

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups (300g) milk chocolate chips
• 1/2 cup (heaping) (100g) Reese’s peanut butter chips
• 1/2 cup (54g) powdered sugar

Instructions

• In a microwave safe bowl, add the sweetened condensed milk, milk chocolate chips, and peanut butter chips.
  1 can (14 oz) sweetened condensed milk, 1 1/2 cups (300g) milk chocolate chips, 1/2 cup (heaping) (100g) Reese’s peanut butter chips
• Microwave in 30 second increments for a total of 2 minutes, stirring at each 30 second mark.
• Once heated and smooth, pour the fudge mixture onto a parchment or silicone lined pan and use a silicone spatula to spread until about 1 inch thick.
• Refrigerate until completely set, approximately 30 minutes to 1 hour.
• Cut the fudge into the desired number of squares, cutting the edges off of the fudge to create a clean edge, if desired.
• Fill a zip top bag with the powdered sugar and add about 5 squares to it at a time, shaking to coat. Repeat until all pieces of fudge have been coated with powdered sugar.
  1/2 cup (54g) powdered sugar
• Store in an airtight container for up to 4 days. Enjoy!

Nutrition

Calories: 66kcal | Carbohydrates: 10g | Protein: 0.003g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 0.001g | Cholesterol: 0.01mg | Sodium: 0.1mg | Potassium: 32mg | Sugar: 9g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 0.002mg

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You Really Need to Make a Caramel Apple at Home

In my mind, Fall is synonymous with a Caramel Apple. But I loathe paying through the nose at Fall festivals or Rocky Mountain Chocolate Factory to sink my teeth into the delicacy! So, in true ‘me’ fashion, I decided to make them at home, where I can 1) customize the flavors and toppings however I desire and 2) make a whole batch for the same price as one purchased apple. And lucky for you, I’m sharing my perfected caramel apple recipe so you don’t have to deal with all the trial and error. 

With tender and soft (but not too sticky) caramel, a tartly crisp apple and any toppings you can conjure up, you’re going to swoon over these delightful candied fruits. And if you want to enjoy all the goodness of caramel apples without the stick, try out my caramel apple nachos or this amazing caramel apple dip.

Homemade Caramel Apple Ingredients

• Granny Smith apples – While you can definitely use any apple you’d like, I love the tart contrast the Granny Smith gives to the sweetness of the caramel! 
• Wooden caramel apple sticks 
• Butter – I used salted because that is what I stock in my kitchen. Unsalted would work as well. 
• Brown sugar 
• Sweetened condensed milk 
• Corn syrup – This, combined with the brown sugar, is going to give us our sweet caramel-y flavor. 
• Large marshmallows 
• Toppings (see below)

Caramel Apple Toppings

How to Make Caramel Apples 

1. Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
2. Insert a wooden stick into each apple where the stem was removed. Set aside.
3. In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
4. Increase the heat to medium high and bring to a rolling boil while stirring constantly. 
5. Stir constantly until when the temperature reaches 240° F and immediately remove from the heat. (I like to use this instant-read thermometer to check the temperature!).
6. Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
7. Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
8. Shake and twirl the apple over the sauce pan to remove any excess caramel.
9. Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
10. Repeat with the remaining apples.
11. Top your apples! Some toppings (like pretzels or toasted coconut) stick better if you roll a still warm and not set caramel apple into the topping. Other toppings, like chocolate drizzle, or a full chocolate coating stick better when you wait until the caramel apple is completely set before adding the toppings.
12. Store at room temperature for up to 2 days or in the fridge for up to 4 days.
13. Cut with a large knife and enjoy!

How Do I Make Sure My Caramel Is Done?

Other Fall Delights

• Caramel Apple Nachos
• Halloween Cake Pops
• Apple Pie Dip

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Caramel Apples

Consider this your complete guide to making Homemade Caramel Apples! Let me teach you how to make a caramel apple that is fresh, crisp, delish & perfectly tailored to your taste buds!

Course Dessert

Keyword caramel apple

Prep Time 1 hour hour

Servings 9 apples

Calories 619kcal

Ingredients

• 9 Granny Smith apples
• 9 wooden caramel apple sticks
• 1/2 cup butter
• 2 cups brown sugar
• 1 can sweetened condensed milk
• 1 cup corn syrup
• 13 large marshmallows

Instructions

• Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
• Insert a wooden stick into each apple where the stem was removed. Set aside.
• In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
• Increase the heat to medium high and bring to a rolling boil while stirring constantly.
• Stir constantly until when the temperature reaches 240° F and immediately remove from the heat.
• Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
• Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
• Shake and twirl the apple over the sauce pan to remove any excess caramel.
• Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
• Repeat with the remaining apples.
• Top your apples! Some toppings (like pretzels or toasted coconut) stick better if you roll a still warm and not set caramel apple into the topping. Other toppings, like chocolate drizzle, or a full chocolate coating stick better when you wait until the caramel apple is completely set before adding the toppings.
• Store at room temperature for up to 2 days or in the fridge for up to 4 days.
• Cut with a large knife and enjoy!

Nutrition

Calories: 619kcal | Carbohydrates: 126g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 176mg | Potassium: 426mg | Fiber: 4g | Sugar: 119g | Vitamin A: 531IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 1mg

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The Happiest Churro Toffee Recipe on Earth

If you’ve ever been to Disneyland or talked with someone who has, you’ve likely heard about the famous Churro Toffee. An absolute fan-favorite, I knew I had to recreate the Disneyland Churro Toffee at home.

Let’s be honest, waiting until my next trip down Main Street, USA to eat this melt-in-your-mouth, smooth yet crunchy, sweet cinnamon-y delight was just not an option. And don’t fear, you don’t have to be a Disney aficionado to appreciate these scrumptious treats! This cinnamon sugar toffee is appreciated by all ages and truly the stuff of fairytales. 

Taking about an hour to make, this churro toffee recipe is a spectacular option for birthday parties, Christmas treat boxes or even as a late night snack (so long as you don’t let the clock strike midnight first). And bonus, making this delicacy from home is significantly better for your wallet than a Disney vacation!

What You’ll Need to Make Churro Toffee (a la Disney) from Home

• Salted butter – I always use salted butter in my recipes because that is what I have on hand. You can also use unsalted and add a pinch of salt to the mix. 
• Granulated sugar
• Vanilla extract
• White chocolate chips – I recommend using high-quality chocolate or even white melting chocolates here! 
• Cinnamon and sugar mixture – Feel free to make this to your liking; amping up the cinnamon or sugar as your heart desires.

How to Make Disneyland Churro Toffee

1. Pull out a cookie sheet and line pan with parchment paper. Set it aside where you’ll have easy access to it.
2. In a heavy-bottom medium saucepan, add the butter and granulated sugar.
3. Over low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.
4. Continue stirring until it starts to boil and the mixture is creamy and white.
5. Turn the heat up to medium-low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approximately 300°f or 149°c on an instant read thermometer). 
6. Once it has turned brown, remove from heat and add in the vanilla, stirring as little as possible to incorporate in the vanilla.
7. Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.
8. Allow the toffee to cool and set for about 2 minutes. Then use a silicone spatula to start ‘cutting’ the toffee into squares as it cools. Repeat going over the lines you’ve cut while the toffee cools and hardens.
9. Once the cut lines stay, you can allow the toffee to cool completely.
10. Once completely cool, melt the white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time, stirring between increments, until completely melted.
11. Dip each square of toffee fully into the white chocolate using a fork or chocolate dipping tool and allow the extra chocolate to drip off.
12. Place the chocolate covered toffee in a bowl with the cinnamon and sugar mixture, gently shake to coat the toffee.
13. Remove and place on a silicone or parchment lined cookie sheet until fully set.
14. Enjoy!

How should I store my Churro Toffee?

Your Disney toffee can be stored in an airtight container at room temperature for up to 3 days.

Other Magical Treats

• Chocolate Eclairs Recipe
• Tie Dye Cookies
• Homemade Chocolate Truffles

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Churro Toffee

This Churro Toffee copycat might be what makes Disneyland the happiest place on earth! Homemade toffee coated with white chocolate and a cinnamon-sugar topping, this recipe is where the magic begins.

Course Dessert

Cuisine American

Keyword churro toffee, Disneyland churro toffee

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 24 squares

Calories 186kcal

Ingredients

• 1 cup (222g) salted butter
• 1 cup (230g) granulated sugar
• 1 tsp vanilla extract
• 12 oz white chocolate chips
• 1 cup cinnamon and sugar mixture

Instructions

• Pull out a cookie sheet and line pan with parchment paper. Set it aside where you’ll have easy access to it.
• In a heavy-bottom medium saucepan, add the butter and granulated sugar.
• Over low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.
• Continue stirring until it starts to boil and the mixture is creamy and white.
• Turn the heat up to medium-low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approx 300°f or 149°c on an instant read thermometer).
• Once it has turned brown, remove from heat and add in the vanilla, stirring as little as possible to incorporate in the vanilla.
• Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.
• Allow the toffee to cool and set for about 2 minutes. Then use a silicone spatula to start ‘cutting’ the toffee into squares as it cools. Repeat going over the lines you’ve cut while the toffee cools and hardens.
• Once the cut lines stay, you can allow the toffee to cool completely.
• Once completely cool, melt the white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time, stirring between increments, until completely melted.
• Dip each square of toffee fully into the white chocolate using a fork or chocolate dipping tool and allow the extra chocolate to drip off.
• Place the chocolate covered toffee in a bowl with the cinnamon and sugar mixture, gently shake to coat the toffee.
• Remove and place on a silicone or parchment lined cookie sheet until fully set.
• Enjoy!

Nutrition

Calories: 186kcal | Carbohydrates: 18g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 76mg | Potassium: 43mg | Fiber: 0.03g | Sugar: 18g | Vitamin A: 251IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

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Why you NEED to make this Cadbury Egg Bark

Chocolate bark doesn’t need to solely be a Christmas time dessert! It’s supremely easy to whip up but has a HUGE tasty payoff. Which is why I thought it was time to pull it into the Easter season with a little face lift! This spring chocolate bark mixes dark and white chocolate and then dots it with crushed mini Cadbury Eggs (my fave) to create a completely snackable dessert that is as festive as it is unbelievably delicious.

What you’ll need for Chocolate Bark with Cadbury Eggs

• Dark chocolate flavored melting wafers – I like to use Ghirardelli wafers, but you can use any brand you’d like. 
• White chocolate flavored melting wafers – Again, I use Ghirardelli brand. 
• Cadbury mini eggs – Make sure to crush these!

Making the Cadbury Egg Bark

1. Preheat the oven to 180°f and line a cookie sheet with a silicone baking mat or parchment paper. 
2. Sprinkle both flavors of melting wafers onto the pan, mixing the chips as you arrange them on the pan so they are equally dispersed and will be easier to swirl together when melted.  
3. Place the pan with the wafers into the oven for 5 minutes or until melted and glossy.
4. Using a silicone spatula or knife, swirl the melted chocolates together by dragging the chocolate side to side while moving down the pan. 
5. Sprinkle the crushed cadbury eggs onto the top of the swirled melty chocolate. 
6. Allow the chocolate to set completely. 
7. Once the chocolate is set, cut or break the bark into pieces and enjoy!

How do I store my finished chocolate bark?

Once broken into pieces, store your bark in a ziptop bag or airtight container on the counter or fridge for up to a week.

Are there any variations I can try with this recipe?

If you’d like, you can top your finished bark with some flake salt prior to letting it set to balance the sweetness a little bit!

Other Springy Desserts

• Cadbury Egg Cookies
• Best Lemon Squares Recipe
• Carrot Cake with Cream Cheese Frosting

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Cadbury Egg Bark

Meet your new favorite Easter treat! Cadbury Egg bark is a yummy take on a classic easy chocolate that you’re going to obsess over.

Course Dessert

Cuisine American

Keyword cadbury egg bark

Ingredients

• 10 oz bag dark chocolate flavored melting wafers
• 10 oz bag white chocolate flavored melting wafers
• 1 cup crushed cadbury mini eggs

Instructions

• Preheat the oven to 180°f and line a cookie sheet with a silicone baking mat or parchment paper.
• Sprinkle both flavors of melting wafers onto the pan, mixing the chips as you arrange them on the pan so they are equally dispersed and will be easier to swirl together when melted. 
• Place the pan with the wafers into the oven for 5 minutes or until melted and glossy.
• Using a silicone spatula or knife, swirl the melted chocolates together by dragging the chocolate side to side while moving down the pan.
• Sprinkle the crushed cadbury eggs onto the top of the swirled melty chocolate.
• Allow the chocolate to set completely.
• Once the chocolate is set, cut or break the bark into pieces and enjoy!

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This Valentine Charcuterie Board will be your favorite new tradition!

When it comes to Valentine’s Day, my very favorite thing is to stay home in comfy clothes and watch a movie with TONS of delicious snacks. That’s why this Valentines day Charcuterie Board is my new favorite thing! Completely customizable to your personal tastes, you can combine all of your favorite treats to make the perfect EASY valentines day treat.

Perfect for a festive after-school snack, as a galentine’s party snack centerpiece or a couple’s grazing board – you are sure to love this insanely easy board. Just arrange the snacks of your choice and you’re good to go!

Valentine’s Charcuterie Ingredients

You can add whatever snacks and treats you would like to this board (which is one of the reasons why it’s so great)! But here are the things I included in mine:

• Dove chocolates – Choose whatever flavor you’d like. I love the caramel! 
• Chocolate truffles – If you don’t feel like paying for these, you can easily make them from home with my chocolate truffle recipe! 
• Cashews 
• Sweet tarts 
• Chocolate covered strawberries – Skip the soggy store bought version and make these from home in a few easy steps with my homemade chocolate dipped strawberry recipes 
• Oreos 
• Almonds 
• M&Ms – Go thematic and choose the red & pink mix! 
• Grapes 
• Licorice bites 
• Strawberry wafer cookies – You could also do chocolate and vanilla, but the strawberry is really fun for Valentine’s Day. 
• Chocolate filled pirouettes

Other Valentine Treats to Try!

• Chocolate Molten Cake
• Tie Dye Cookies
• Starbucks Birthday Cake Pop Recipe

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Valentines Day Charcuterie Board

Switch things up this February 14th with a Valentines Day Charcuterie Board! Completely customizable, this is perfect for galentines parties or an at-home date with your sweetheart.

Course Dessert

Cuisine American

Keyword valentines day charcuterie board

Prep Time 14 minutes minutes

Ingredients

• 1 package Dove chocolates
• 6 chocolate truffles
• 1 package cashews
• 1 bowl sweet tarts
• 8 chocolate covered strawberries
• 1 package oreos
• 1 package almonds
• 1 package M&Ms
• 1 package grapes
• 1 package licorice bites
• 1 package strawberry wafer cookies
• 1 package chocolate filled pirouettes

Instructions

• Select the treats and snacks you'd like for your charcuterie board.
• Wash your grapes and open all necessary packages.
• Arrange your various treats on the board of your choosing.
• Serve & enjoy!

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Chocolate lovers rejoice with this Chocolate Truffles Recipe

Making chocolate truffles from home has never been easier! This recipe is every bit as decadent and delicious as the kind you’d find in a specialty store for a fraction of the price. And spoiler alert – they’re actually freaking easy to make. So if you’ve got a sweet tooth for chocolate, give this chocolate truffles recipe a try. I promise you’ll never look back!

What is a Chocolate Truffle?

A chocolate truffle is a velvety ganache-type chocolate coated made from combining chocolate with heavy cream prior to being coated in cocoa powder, powdered sugar or sprinkles.

Why are Chocolate Truffles called truffles?

Chocolate truffles are called truffles because of the resemblance the smooth chocolate has to the dark mushroom by the same name. But don’t worry – they taste nothing like each other.

Why you’ll love this Chocolate Truffle Recipe

This homemade chocolate truffle recipe is SO EASY. You can literally make them in minutes from home and the results are going to astound you. All you need is a microwave safe bowl and a microwave to get started – seriously, it’s that easy. This recipe will walk you through the simple steps to make your own truffles. But fair warning: once you start making them, you’re never going stop.

Chocolate Truffle Ingredients

• Heavy whipping cream
• Chopped chocolate (milk, or dark) – Please choose a high quality chocolate, it will make a huge difference! 
• Sprinkles, powdered sugar, cocoa powder for topping

How to make Chocolate Truffle Balls

1. In a microwave safe bowl, measure out the heavy whipping cream.
2. Microwave for 30 seconds- 1 minute, until the heavy cream is boiling.
3. Add the chopped chocolate to the heavy whipping cream, pressing the chocolate into the heavy cream so all of the chocolate is covered.
4. Allow the chocolate to sit in the hot heavy cream for 5 minutes.
5. Slowly fold the chocolate into the whipping cream until completely combined.
6. Place the mixture into the fridge until it is completely set.
7. Once completely set, scoop and portion out the truffle mixture with a cookie scoop into about 2 tbsp portions and place on a silicone or parchment lined cookie sheet.
8. Return to the fridge to chill for 30 minutes.
9. While the truffles are in the fridge, prepare your cocoa powder, powdered sugar or sprinkles by pouring them into a small bowl for dipping.
10. Once the truffles have chilled, roll them into smooth balls.
11. Once rolled, immediately dip into your desired topping to cover evenly.
12. Store your chocolate truffles in the fridge for up to 1 week- enjoy!

What kind of chocolate is best for truffles?

Choose a high quality chocolate as your base for these homemade chocolate truffles! It doesn’t matter if you use dark or milk, either will work!

Homemade Chocolate Truffles variations

The best part about making these at home is that you can completely customize it to your tastes! You can top these with cocoa powder, powdered sugar, sprinkles, chopped nuts, shredded coconut – anything you’d like!

How to store Chocolate Truffle Balls

Store your truffles in an airtight container in the fridge for up to 1 week.

How long do Homemade Chocolate Truffles last?

These will last in the fridge for up to 1 week!

Other Simple Treats

• Mini No Bake Cheesecake
• Chocolate Covered Strawberry Recipe
• Chocolate Molten Cake

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Chocolate Truffle Balls

You won’t believe how easy it is to make homemade chocolate truffles. Completely smooth and undeniably delicious, you’re in for a treat!

Course Dessert

Cuisine American

Keyword chocolate truffles

Prep Time 30 minutes minutes

Chill Time 1 hour hour

Servings 24 truffles

Calories 17kcal

Ingredients

• 1/2 cup heavy whipping cream
• 2 (4 oz) bars chopped chocolate (milk or dark)
• sprinkles, powdered sugar, cocoa powder for topping

Instructions

• In a microwave safe bowl, measure out the heavy whipping cream.
• Microwave for 30 seconds- 1 minute, until the heavy cream is boiling.
• Add the chopped chocolate to the heavy whipping cream, pressing the chocolate into the heavy cream so all of the chocolate is covered.
• Allow the chocolate to sit in the hot heavy cream for 5 minutes.
• Slowly fold the chocolate into the whipping cream until completely combined.
• Place the mixture into the fridge until it is completely set.
• Once completely set, scoop and portion out the truffle mixture with a cookie scoop into about 2 tbsp portions and place on a silicone or parchment lined cookie sheet.
• Return to the fridge to chill for 30 minutes.
• While the truffles are in the fridge, prepare your cocoa powder, powdered sugar or sprinkles by pouring them into a small bowl for dipping.
• Once the truffles have chilled, roll them into smooth balls.
• Once rolled, immediately dip into your desired topping to cover evenly.
• Store your chocolate truffles in the fridge for up to 1 week- enjoy!

Nutrition

Calories: 17kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 1mg | Potassium: 5mg | Sugar: 0.1g | Vitamin A: 73IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.01mg

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The post Homemade Chocolate Truffles appeared first on Cookies for Days.

This is the easiest Cake Pops Recipe

People make cake pops out to be a lot harder than they need to be. Cake pops don’t need to be difficult to be extremely delicious, moist, and in my opinion, better than the kind that can be purchased at a popular coffee shop. My cake pops recipe takes all of the difficulty out of this trendy treat by omitting the frosting (yep, you read that right!). Instead of relying on the sticky frosting to meld these together, you simply throw AN ENTIRE CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment and be amazed as the heat from the cake binds it together into the *perfect* cake pop batter. It’s so easy it’s almost criminal.

Why you’ll love this Easy Cake Pop Recipe

Instead of slaving in the kitchen and coating your hands with a gloopy frosting + cake mix, my ultra easy cake pops recipe allows you to instantly create an incredibly delicious cake pop batter in a matter of seconds AND keep your hands clean. You’ll love how versatile they are, with the ability to switch up your flavors by simply using a different cake mix or alternate flavor of candy melts. Join the millions of people who are making cake pops my easy way and let me know what you think!

Cake Pop Ingredients

• Chocolate cake mix + ingredients on the back – This recipe will work with any cake mix! 
• Chocolate candy melts – Choose whatever type of chocolate you’d like. For this chocolate cake pop I used milk chocolate candy melts. 
• Lollipop sticks
• Sprinkles, optional

How to make Cake Pops

1. Prepare and bake the cake mix according to the boxed directions.
2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. Be careful not to over bake your cake here! If you have a dry cake, it won’t mix into a Doug like it should.
3. Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
4. Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
5. Place the cake balls on a cookie sheet and then into the freezer to chill. 
6. While the cake balls are chilling, melt the chocolate.
7. Once the chocolate is melted, remove the cake balls from the freezer.
8. Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
9. Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
10. Once the stick and chocolate are set, pour the melted chocolate into a tall, skinny jar or glass.
11. Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.
12. Allow the chocolate to set while the cake pop is right side up, you can poke holes into a cardboard box to help them stand up straight to dry, if desired.
13. Serve as is or package up individually in bags with ribbon if desired.
14. Enjoy! Store at room temp for up to 3 days.

How much frosting is needed for Cake Pops?

This recipe actually doesn’t call for any frosting! This means your cake pops won’t be sickly sweet and are insanely easy! The steam from the hot cake will magically help bind everything together.

Tips for making Easy Cake Pops

How to melt chocolate for Cake Pops

Simply follow the instructions on the candy melt package! I usually just throw them in a microwave-safe bowl and microwave in increments of 30 seconds, stirring in between until completely melted.

How to dip Cake Pops

By cementing the sucker stick into your cake pop, the dipping process becomes so much easier! Simply dip your cake pop into the melted chocolate, swirl to coat and then shake any excess off. Easy-peasy!

Cake Pops Recipe Variations

Cake Pop Flavors

The best part about this recipe is how versatile it is. You can easily switch up your flavors by choosing a different cake mix and chocolate combo. Some of my favorites are red velvet cake + white chocolate, chocolate chocolate, white cake and chocolate frosting – the list goes on and on!

How to make Cake Pops without frosting

This is the EASIEST cake pop recipe you will find on the internet. The trick is to bake the cake until just done and then toss the entire hot cake into a mixer. Seriously. The steam from the hot cake magically works to bind everything together without the added mess (and sticky sweetness) of frosting.

Cake Pop Decorating Ideas

I like to top my cake pops with festive sprinkles, but you can definitely be as creative as you’d like. I love the look of drizzling a different type of chocolate on top of the cake pops to give it a professional finish.

How to display Cake Pops

I love using this cake pop display stand while I am dipping them because it makes my life so much easier. And once your cake pops are set, you can use it as a display stand! You can also wrap each individual cake pop in cellophane and tie it with a ribbon to take it to the next level.

How to store Cake Pops

Once your cake pops are set, you can store them in an airtight container at room temperature for up to 3 days.

Can you freeze Cake Pops?

Yes, you can! Once your cake pops are set, place in a freezer bag and store for up to 3 months. Careful where you put them in your freezer though, to avoid being squished.

Do Cake Pops need to be refrigerated?

Because these cake pops don’t contain frosting, they do not need to be refrigerated!

How long do Cake Pops last?

Your cake pops will stay fresh, moist, and delicious for up to 3 days.

Other sweet favorites to try

• Cookies and Cream Lofthouse Cookies
• Nutter Butter Cookies
• Chocolate Whoopie Pie Recipe

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Easy Cake Pops

Ultra moist, delicious and EASY, this is the best homemade cake pop recipe you’ll find on the internet. With over 7.1 MILLION Instagram views and 12.6 MILLION on TikTok this is my most popular recipe of 2023.

Course Dessert

Cuisine American

Keyword cake pops

Prep Time 29 minutes minutes

Cook Time 25 minutes minutes

Servings 24 servings

Ingredients

• 1 chocolate cake mix + ingredients on the back
• 12 oz chocolate candy melts
• 24 lollipop sticks
• sprinkles, optional

Instructions

• Prepare and bake the cake mix according to the boxed directions.
  1 chocolate cake mix + ingredients on the back
• Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
• Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
• Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
• Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
  12 oz chocolate candy melts
• Once the chocolate is melted, remove the cake balls from the freezer.
• Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
  24 lollipop sticks
• Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
• Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
• Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.
  sprinkles, optional
• Allow the chocolate to set while the cake pop is right side up, you can poke holes into a cardboard box to help them stand up straight to dry, if desired.
• Serve as is or package up individually in bags with ribbon if desired.
• Enjoy! Store at room temp for up to 3 days.

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The post Homemade Cake Pops appeared first on Cookies for Days.

Fantasy Fudge Recipe

Fantasy fudge is a *practically* ancient fudge recipe that was originally printed on a jar of Marshmallow Creme. Passed down through the decades, the recipe for fantasy fudge is ridiculously good and honestly deserves its name. 

Creamy + smooth, this decadent chocolate fantasy fudge recipe tastes exactly like you want a classic fudge to taste. Every bit as indulgent as you want it to be without being overridden by specialty add-ins. Although, if you’re feeling creative, this is a GREAT fudge base for creating a fudge masterpiece. Perhaps the best thing about this fudge recipe is how easy it is! Sometimes when you hear about a recipe that has been in someone’s family for ages, it makes it seem super daunting. That is not this recipe! Fantasy fudge is a super easy to make treat that you’ll never be able to quit.

Ingredients in the Recipe for Fantasy Fudge

• Sugar 
• Butter – I always use salted butter! You could substitute with unsalted or even margarine, if desired. 
• Evaporated milk – This provides moisture and gives the fudge an ultra creamy texture you’ll adore. 
• Semi sweet chocolate, chopped – I prefer semi-sweet chocolate here, but you can substitute with dark chocolate for a richer taste or milk chocolate for a sweeter flavor. 
• Marshmallow creme – Marshmallow creme adds creaminess and a subtle marshmallow flavor to your fudge! 
• Walnuts (optional) – I literally NEVER add these, haha. But they’d probably be really good.
• Vanilla – This brings out the chocolatey flavor of the fudge!

How to Make Fantasy Fudge

1. Prepare a 9×13-inch baking pan by lining it with aluminum foil.
2. Combine sugar, butter, and evaporated milk in a large pot, stirring until the sugar dissolves and the butter melt. 
3. Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
4. Cook until it reaches the soft-ball stage (234°F to 240°F or 112°C to 116°C). I like to test with a thermometer like this one.
5. Remove the pot from heat, immediately add chopped semi-sweet chocolate, and stir until smooth.
6. Incorporate marshmallow creme and vanilla.
7. Fold in optional walnuts, if desired. 
8. Quickly pour the fudge mixture into the prepared pan.
9. Allow it to cool and set either at room temperature or in the refrigerator, approximately 3 hours. 
10. Once set, cut the fudge into squares.
11. Store it in an airtight container.
12. Enjoy your delicious Fantasy Fudge!

How should I store my fantasy fudge?

Store your fudge in an airtight container either at room temperature or in the refrigerator for up to 1.5 weeks!

Can I use a different pan size to make my fudge?

Yep, you absolutely can! Just be warned that using a smaller pan will make your fudge thicker and may require additional setting time, while using a larger pan will make your fudge pieces thinner.

More Holiday Treats to Try

• Peppermint Meltaway Cookies
• Hot Cocoa Bombs
• Christmas Sugar Cookies

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Fantasy Fudge

A recipe that’s been around for decades, fantasy fudge is smooth, chocolatey and definitely worth keeping in your virtual recipe box!

Course Dessert

Cuisine American

Keyword fantasy fudge

Prep Time 30 minutes minutes

Calories 4023kcal

Ingredients

• 3 cups granulated sugar
• 3/4 cups salted butter
• 1 can evaporated milk
• 3 pkg (4 oz each) semi-sweet chocolate, chopped
• 1 jar (7 oz) marshmallow creme
• 1 tsp vanilla

Makes: 0inch9 x 14inch rectangle

Instructions

• Prepare a 9×13-inch baking pan by lining it with aluminum foil.
• Combine sugar, butter, and evaporated milk in a large pot, stirring until the sugar dissolves and the butter melts.
• Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
• Cook until it reaches the soft-ball stage (234°F to 240°F or 112°C to 116°C).
• Remove the pot from heat, immediately add chopped semi-sweet chocolate, and stir until smooth.
• Incorporate marshmallow creme and vanilla.
• Fold in optional walnuts.
• Quickly pour the fudge mixture into the prepared pan.
• Allow it to cool and set either at room temperature or in the refrigerator.
• Once set, cut the fudge into squares.
• Store it in an airtight container.
• Enjoy your delicious Fantasy Fudge!

Nutrition

Calories: 4023kcal | Carbohydrates: 635g | Protein: 26g | Fat: 167g | Saturated Fat: 104g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 44g | Trans Fat: 6g | Cholesterol: 469mg | Sodium: 1476mg | Potassium: 1131mg | Sugar: 636g | Vitamin A: 5101IU | Vitamin C: 7mg | Calcium: 971mg | Iron: 1mg

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The post Fantasy Fudge appeared first on Cookies for Days.

Oreo Truffle Recipe

If you’re a fan of chocolate + peppermint, you’re going to LOVE these oreo truffle balls. Richly decadent, these treats take crushed oreos and mix them with cream cheese and crushed peppermints until they’re smooth and creamy and then encases it in chocolate. Oreo balls are sooooo good, even Scrooge cannot find a fault with them. 

Perfect for Christmas parties, holiday neighbor gifts, or even left out for Santa, peppermint oreo truffles are sure to get you on the nice list. So crank up the Christmas tunes (don’t come at me, I like early Christmas music, okay?) and whip these up to welcome the holiday season in the yummiest way possible.

Ingredients in Peppermint Oreo Balls

• Oreos – Just use the regular oreos, not double stuffed. You’ll want to leave the filling in the oreos when you crush them.
• Crushed soft peppermints – I love Bob’s sweet stripes peppermints because they don’t stick to your teeth. 
• Cream cheese, room temperature – Can use light cream cheese, if desired.
• White chocolate chips – You can use milk, or dark chocolate chips instead, if desired. I just personally like white chocolate!

How to Make Oreo Truffle Balls

1. In a blender or food processor, crush the Oreos and soft peppermints into a fine powder.
2. Combine the oreos with the cream cheese using either a stand mixer or an electric hand mixer until well combined.
3. Use a cookie scoop or two spoons to portion out the oreo mixture into small portions, about 1/2 tbsp for each, dropping the mixture on a parchment paper or silicone lined cookie sheet.
4. Place the entire pan into the fridge and chill for 30 minutes.
5. After the oreo mixture has chilled, remove from the fridge and roll into a smooth ball. Repeat with the remaining Oreo balls.
6. Return to the fridge while you melt the white chocolate.Place the white chocolate chips in a microwave safe bowl, microwave the white chocolate chips at 50% power for 30 seconds and then stir. Repeat the previous step until the the chocolate is almost completely melted, and then stir until the remaining chocolate chips melt.
7. Remove the Oreo Balls from the fridge and dip each oreo ball into the melted chocolate and then return them to the prepared pan.
8. Alternatively, drizzle the chocolate over the top of the oreo balls.
9. Allow the chocolate to set and then serve.
10. Store the oreo balls in the fridge for up to 1 week. Enjoy!

How should I store my oreo truffle balls?

Store your completed oreo balls in an airtight container in the fridge for up to 1 week.

What are some festive ways I can decorate the oreo balls?

After dipping in the chocolate, you can top with additional crushed peppermints, festive sprinkles or drizzle an additional flavor of chocolate on top!

Recipes for Oreo Lovers

• Oreo Cookie Dough
• Oreo Cheesecake Cookies
• Oreo Brownies

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Peppermint Oreo Truffles

A festive twist on a decadent classic, peppermint oreo truffles are show-stoppingly delicious and sure to please any crowd.

Course Dessert

Cuisine American

Keyword Oreo balls, Peppermint Oreo Truffles

Prep Time 15 minutes minutes

Chill Time 29 minutes minutes

Servings 36 oreo balls

Calories 110kcal

Ingredients

• 36 oreos
• 10 soft peppermints
• 8 oz cream cheese, room temperature
• 2 cups white chocolate chips

Instructions

• In a blender or food processor, crush the Oreos and soft peppermints into a fine powder.
• Combine the oreos with the cream cheese using either a stand mixer or an electric hand mixer until well combined.
• Use a cookie scoop or two spoons to portion out the oreo mixture into small portions, about 1/2 tbsp for each, dropping the mixture on a parchment paper or silicone lined cookie sheet.
• Place the entire pan into the fridge and chill for 30 minutes.
• After the oreo mixture has chilled, remove from the fridge and roll into a smooth ball. Repeat with the remaining Oreo balls.
• Return to the fridge while you melt the white chocolate.
• Place the white chocolate chips in a microwave safe bowl, microwave the white chocolate chips at 50% power for 30 seconds and then stir.
• Repeat the previous step until the the chocolate is almost completely melted, and then stir until the remaining chocolate chips melt.
• Remove the Oreo Balls from the fridge and dip each oreo ball into the melted chocolate and then return them to the prepared pan. Alternatively, drizzle the chocolate over the top of the oreo balls.
• While the chocolate is still wet, sprinkle the tops of the balls with extra crushed peppermint and oreo pieces.
• Allow the chocolate to set and then serve.
• Store the oreo balls in the fridge for up to 1 week.

Nutrition

Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

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The post Peppermint Oreo Truffles appeared first on Cookies for Days.