How to Make Edible Cookie Dough Hearts

1. Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
2. Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
3. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
4. Next, mix in the milk and vanilla until well combined.
5. Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
6. Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated. 
7. Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
8. Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
9. Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
10. Melt the chocolate according to the directions on the package. 
11. Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
12. Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
13. Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
14. Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
15. Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Cookie Dough Heart Storage

Once the hearts are completely set up, store in an airtight container in the fridge for up to one week. These will also freeze extremely well, just be sure to enjoy within 3 months!

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get the dough off of the pan without sticking. 
• Offset spatula – I like to use the offset spatula to help lift the cut out cookie dough off of the pan without crushing them.
• Chocolate Dipping Tool Set – This is super helpful for dipping the cookie dough in chocolate.

Edible Cookie Dough

• Edible Cookie Dough
• Edible Sugar Cookie Dough For One
• Edible Pumpkin Cookie Dough

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Cookie Dough Hearts

If cookie dough is your love language, be prepared to meet your perfect match! This is a Rockstar-inspired edible cookie dough, packed with chocolate, pretzels, and toffee, and then covered with even more chocolate. What’s not to love?

Course Dessert

Keyword edible cookie dough, no bake dessert, rockstar cookie dough

Prep Time 30 minutes minutes

Servings 24 2″ hearts

Calories 22kcal

Ingredients

• 1 1/4 cup (190g) all-purpose flour, heat-treated
• 1/2 cup (111g) salted butter, softened
• 1/4 cup (58g) granulated sugar
• 1/2 cup (123g) brown sugar, packed
• 2 Tbsp milk
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup (66g) mini chocolate chips
• 1/3 cup (60g) crushed pretzels, plus more for topping
• 1/3 cup (58g) toffee pieces, plus more for topping
• 1 1/2 cups milk chocolate melting wafers (I like Ghirardelli brand)
• Flakey sea salt for topping

Instructions

• Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
  1 1/4 cup (190g) all-purpose flour, heat-treated
• Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
  1/2 cup (111g) salted butter, softened, 1/4 cup (58g) granulated sugar, 1/2 cup (123g) brown sugar, packed
• Next, mix in the milk and vanilla until well combined.
  2 Tbsp milk, 1 tsp vanilla
• Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
  1/2 tsp salt
• Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated.
  1/3 cup (66g) mini chocolate chips, 1/3 cup (60g) crushed pretzels, plus more for topping, 1/3 cup (58g) toffee pieces, plus more for topping
• Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
• Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
• Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
• Melt the chocolate according to the directions on the package.
  1 1/2 cups milk chocolate melting wafers
• Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
• Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
• Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
  Flakey sea salt for topping
• Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
• Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.005g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.03mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

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Puppy Chow Chex Mix Recipe

Ingredients

This recipe for puppy chow calls for just 5 simple ingredients! And honestly, you might have all of them in your pantry already.

• Rice Chex cereal – I know some people like to use Cheerios in this. I am not one of those people; I recommend sticking to Chex (either rice or corn!)
• Powdered sugar 
• milk chocolate chips – Just use your favorite brand of chocolate chips here.  I like Ghirardelli! 
• Creamy peanut butter – Make sure to use regular peanut butter. The all-natural, low sugar variety will not taste as good. 
• Butter – I always use salted butter, but you can definitely use unsalted butter instead.

How to Make Puppy Chow Recipe

1. Measure out the Chex cereal into a large bowl. Set aside.
2. Measure out the powdered sugar into a large gallon-sized zip top bag. Set aside.
3. In a medium microwave safe bowl, add the chocolate chips, peanut butter and butter. Microwave for a total of 1 minute, stirring at the 30 second mark. Stir until smooth.
4. Pour the chocolate mixture into the bowl with the cereal. Stir until the cereal is evenly coated.
5. Add the coated cereal to the baggie with the powdered sugar. Zip the top tightly and shake until the cereal mixture is completely covered with the powdered sugar.
6. Pour the cereal onto a large cookie sheet and break up any large clumps. Allow the puppy chow chex mix to dry. 
7. Enjoy! This will stay fresh in an airtight container for 3-4 days.

Easy Puppy Chow Recipe Substitutions

One of the best parts of this snack is how versatile it can be. If you have an allergy, switch out peanut butter for other nut butters or even Cookie Butter (like I do in my Cookie Butter Puppy Chow). You can also swap Milk Chocolate for dark, or use Life Cereal instead of Chex. You really cannot go wrong!

Puppy Chow FAQs

Other treats you’ll love

• Chocolate Covered Pretzels
• Pizookie Recipe
• Oreo Cookies Ritz Crackers

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Puppy Chow

This is the best recipe for Puppy Chow! Crunchy Chex Mix gets coated with creamy peanut butter, melty chocolate, and a complete dusting of powdered sugar to create an easy treat that is doggone good!

Course Dessert, Snack

Cuisine American

Keyword muddy buddies, puppy chow

Prep Time 15 minutes minutes

Servings 12 servings

Calories 288kcal

Ingredients

• 6 cups rice chex cereal
• 1 1/2 cups powdered sugar
• 1 cup milk chocolate chips
• 1/2 cup creamy peanut butter
• 2 tbsp butter

Instructions

• Measure out the Chex cereal into a large bowl. Set aside.
• Measure out the powdered sugar into a large gallon sized zip top bag. Set aside.
• In a medium microwave safe bowl, add the chocolate chips, peanut butter and butter. Microwave for a total of 1 minute, stirring at the 30 second mark. Stir until smooth.
• Pour the chocolate mixture into the bowl with the cereal. Stir until the cereal is evenly coated.
• Add the covered cereal to the baggie with the powdered sugar. Zip the top tightly and shake until the cereal is completely covered with the powdered sugar.
• Pour the cereal onto a large cookie sheet to dry.Will stay fresh in an air tight container for 3-4 days.

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 171mg | Potassium: 143mg | Fiber: 1g | Sugar: 28g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 5mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

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Easter Dirt Cake Recipe

Dirt Cake is the perfect no-bake dessert for Easter! It tastes decadent and special, without being difficult to assemble.

The base of this dessert is a rich, buttery Oreo cookie crust. Then it is topped with a homemade chocolate pudding (SO much better than store-bought) that is  combined with a cream cheese / whipped topping mixture. We finish off the treat with more crushed Oreos and decorations (if you choose)!

I decorated my dirt cake with green-dyed shredded coconut, Cadbury Eggs, and chocolate carrots – but you can add whatever you’d like! Maybe even Peeps?

Ingredients in Easter-Themed Dirt Cake 

How to Make Dirt Cake

Can I use store-bought chocolate pudding?

Yes, you can! You will make it according to the pudding’s directions and then chill. Once chilled, you will mix it into the cream cheese / whipped topping mixture as stated in the instructions.

No-Bake Desserts

• No Bake Cookies
• No Bake Cornflake Cookies
• No Bake Peanut Butter Bars

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Easter Dirt Cake

This no-bake Easter dessert is decadent, delicious, and (in keeping to the theme) looks like dirt! Easter Dirt Cake has a buttery Oreo crust, a layer of whipped cream cheese chocolate pudding, and a dusting of Oreo crumbs.

Course Dessert

Keyword Easter dirt cake

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Servings 20 servings

Calories 130kcal

Ingredients

Pudding

• 3/4 cup granulated sugar
• 1/3 cup cocoa powder
• 1/3 cup cornstarch
• 1/2 tsp salt
• 4 cups milk
• 1 tbsp vanilla extract
• 2 tbsp salted butter

Cream Cheese Mixture

• 8 oz cream cheese, room temperature
• 1/2 cup salted butter, room temperature
• 1 cup powdered sugar
• 8 oz whipped topping (or 2 cups whipping cream, whipped to stiff peaks)

Oreo Crust

• 14 oz package oreos
• 6 tbsp salted butter, melted

Instructions

• In a large bowl, whisk together the granulated sugar, cocoa powder, cornstarch and salt. Set aside.
• In a large pan, heat the milk until steaming. Once steaming, slowly whisk the dry ingredients into the steaming milk.
• Continue whisking constantly until the pudding has thickened and coats the back of a spoon with a thick layer of pudding.
• Once the pudding has thickened, remove it from the heat and whisk in the vanilla and butter.
• After the pudding is completely mixed, transfer it to a large shallow dish (like a large pie plate or even a 9×13 pan – the larger the pan the faster the pudding will chill). Cover the pudding with plastic wrap, making sure that the plastic wrap is touching the top of the pudding to avoid getting a layer on the top of your pudding.
• Cool the pudding in the fridge until completely chilled.
• Once chilled, combine the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer until smooth.
• To the cream cheese and butter mixture, add the powdered sugar, mixing until combined.
• Fold the whipped topping into the cream cheese mixture until smooth.
• Once smooth, add the chocolate pudding to the cream cheese mixture and fold until completely combined. Set aside.
• Crush the entire package of Oreos into a fine crumb. (I use my blender or food processor for this, but you can also put in a ziplock bag and crush with a rolling pin).
• Divide the Oreo crumbs in half.
• To one half of the crushed oreos, add the melted butter.
• Press the oreo/butter mix into the bottom of a 9×13 pan.
• Top the oreo crust with the chocolate pudding mixture.
• Sprinkle the remaining oreo crumbs on top of the pudding mixture.
• Decorate with chocolate eggs, peeps, green colored coconut (for grass) and chocolate carrots, as desired.

Nutrition

Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 9mg | Sodium: 95mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 122IU | Calcium: 71mg | Iron: 0.2mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

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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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• Oreo Truffle Cookie Bars 
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Brown Butter Cadbury Egg Rice Krispy Treats are going to be your new FAVE!

Listen, we all know that rice krispy treats are so popular because they are easy AND impossibly delicious. Which is a combo that makes it obvious that Cadbury Egg rice krispy treats are going to be the g.o.a.t. of Easter snacks. This specialty rice krispy recipe comes together in a matter of minutes, is festive, and expands the typical sticky treat’s flavor by adding in our beloved mini eggs. 

But man, I know that the stickiness can be annoying when you’re trying to press these into the pan. Which is why I’m sharing my trademark (not really) trick for keeping your hands clean and getting these bad boys into your dish. Simply run your hands under water and lightly shake them until they are damp. Then, use your wet hands to gently press the rice kripsy treats into the pan. Voila! You made a marshmallow treat without creating a giant mess. 

What you need to make Cadbury Egg Rice Krispy Treats

• Salted butter – I ALWAYS use salted butter, but unsalted would work as well. 
• Mini marshmallows – For an extra flair, you can use colored marshmallows if you’d like. 
• Rice Krispies 
• Crushed cadbury mini eggs – The best way to crush these is to place them in a freezer bag and roll over it with a rolling pin.

How to make Rice Krispy Treats with Cadbury Eggs and Brown Butter

1. In a large pot over medium low heat, melt the butter completely.
2. Continue heating the butter and allow the butter to bubble and turn a golden brown color. It should give off a caramel-y nutty aroma.
3. Once it is golden in color, remove from the heat.
4. When the pot has been removed from the stove, add the mini marshmallows to the pot and stir to coat in the butter.
5. Cover with a lid and allow the heat to melt the marshmallows for 5 minutes.
6. After the 5 minutes, remove the lid and stir the rice krispies into the marshmallows.
7. Lastly, fold the crushed cadbury mini eggs into the rice krispy mixture.
8. Lightly press the mixture into a greased 9×13 pan with damp hands.
9. Allow the mixture to set for 30 minutes before cutting.
10. Enjoy!

Tips for making the BEST Rice Krispy Treats with Cadbury Eggs

• Make sure your marshmallows are fresh!! This will keep your rice krispy treats from tasting stale. 
• Melt the butter first, then the marshmallows, exactly as written. This really does make a difference in the final texture of your treats. 
• Do not pack your rice krispies into the pan. This will make them hard!
• Again, use the no-stick trick! Wet your hands in the sink before pressing down the Rice Krispy Treats.

How do I store my Cadbury Egg Rice Krispy treats?

Store in an airtight container on your counter for up to 2 days.

Other Cadbury Egg Treats

• Cadbury Cake Pops
• Cadbury Egg Bark 
• Cadbury Egg Cookies

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Cadbury Egg Rice Krispy Treats (with Brown Butter!)

Addictively sticky and ultra soft, this recipe is one you’ll make repeatedly! Cadbury Egg rice krispy treats are perfect for Spring.

Course Dessert

Cuisine American

Keyword cadbury egg rice krispy treats

Calories 2625kcal

Ingredients

• 1/3 cup butter
• 16 oz mini marshmallows
• 6 cups Rice Krispies
• 1 cup crushed Cadbury Mini Eggs

Instructions

• In a large pot over medium low heat, melt the butter completely.
• Continue heating the butter and allow the butter to bubble and turn a golden brown color. It should give off a caramely nutty aroma.
• Once it is golden in color, remove from the heat.
• Add the mini marshmallows to the pot and stir to coat in the butter.
• Cover with a lid and allow the heat to melt the marshmallows for 5 minutes.
• After the 5 minutes, remove the lid and stir the rice krispies into the marshmallows.
• Lastly, fold the crushed cadbury mini eggs into the Rice Krispy mixture.
• Light press the mixture into a greased 9×13 pan with damp hands.
• Allow the mixture to set for 30 minutes before cutting.
• Enjoy!

Nutrition

Calories: 2625kcal | Carbohydrates: 512g | Protein: 20g | Fat: 66g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 1735mg | Potassium: 251mg | Fiber: 1g | Sugar: 278g | Vitamin A: 13066IU | Vitamin C: 106mg | Calcium: 40mg | Iron: 52mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
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Give this Homemade Milkshake with Cadbury Eggs a try!

I LOVE a good milkshake! But unfortunately there aren’t a lot of great options where we live, so I started blending them up myself. And this Cadbury mini egg milkshake is *phenomenal.* It only takes a few minutes to blend up and is so flavorful and creamy that it’s almost ridiculous! If I had enough Cadbury eggs, I would make this every single night.

A few tips for making your Cadbury Egg Milkshake

This seems like a no brainer, but buy good vanilla ice cream when you make this! It really makes all the difference. I like to make these extra fancy by coating the inside and the edges of my glass with hot fudge and extra crushed Cadbury Mini Eggs. But that’s definitely not necessary!

What you need to make Cadbury Milkshakes at home

• Vanilla ice cream – I buy Tillamook vanilla ice cream, but you can use any vanilla ice cream you like. 
• Milk – I typically use 1% because that is what I have at my house, but you can use any grade you’d like. 
• Cadbury mini eggs, plus extra for garnish
• Hot fudge sauce – If you want to go the extra mile, you can make my homemade hot fudge! 
• Whipped cream, optional

How to make Cadbury Egg Milkshakes

1. Start by adding the vanilla ice cream and milk to a blender. Combine until smooth.
2. Once the ice cream mixture is smooth, add in the cadbury mini eggs to the blender and blend until desired consistency.
3. Drizzle hot fudge onto the inside of the serving glass and then spread some on the edge of the cup. Sprinkle with mini Cadbury egg crumbs, if desired.
4. Pour the milkshake into the glass and top with whipped cream and extra Cadbury mini eggs, if desired.
5. Enjoy!

Can I make Cadbury Egg Milkshakes with a different ice cream?

For sure! I love the way vanilla ice cream brings out the Cadbury Mini Egg flavor. But chocolate ice cream would also be delish in this!

Can I freeze the leftover milkshake?

If you have extra milkshake, you can stick it in an airtight container in the freezer for a couple of days but it is definitely best served fresh!

Other Frozen Treats

• Ice Cream Cookies
• Peppermint Ice Cream
• Oreo Ice Cream

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Cadbury Egg Milkshake

A creamy, decadent and EASY dessert that you can make from home in minutes! Cadbury Egg Milkshakes are egg-celent for any occasion! 

Course Dessert

Cuisine American

Keyword cadbury egg milkshakes

Calories 861kcal

Ingredients

• 2 cups vanilla ice cream
• 1/3 cup milk
• 1 cup cadbury mini eggs, plus extra for garnish
• 1/4 cup hot fudge sauce
• whipped cream, optional

Instructions

• Add the vanilla ice cream and milk to a blender. Combine until smooth.
• Add the cadbury mini eggs to the blender and blend until desired consistency.
• Drizzle hot fudge onto the inside of the serving glass and then spread some on the edge of the cup. Sprinkle with mini Cadbury egg crumbs, if desired.
• Pour the milkshake into the glass and top with whipped cream and extra Cadbury mini eggs, if desired.
• Enjoy!

Nutrition

Calories: 861kcal | Carbohydrates: 114g | Protein: 15g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 127mg | Sodium: 505mg | Potassium: 863mg | Fiber: 4g | Sugar: 86g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 475mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
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• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

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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.

Peanut Butter Balls Recipe

A couple of years ago my aunt brought these chocolate peanut butter balls to a family Christmas party and they were the star of the dessert table! It seemed like every time someone walked by, they were popping one of these BOMB treats into their mouth. At the end of the night, she told me she literally had 10 people ask her for the recipe. So, out of the goodness of my heart, I’m sharing the peanut butter balls recipe here so you can also be the Martha Stewart of your holiday potluck parties. 

So smooth and incredibly creamy, these lush peanut butter balls are chocolate covered perfection. These tiny bites don’t feel overwhelming or too sweet – they’re immaculately balanced to give you the best ratio of peanut butter to chocolate every single time. Make these for neighbor gifts, parties (holiday, birthday, showers), or even just family movie night. But, because I care about you, I need to warn you that you will most definitely not be able to resist them!

Ingredients in Chocolate Peanut Butter Balls

• Butter, softened – Use salted butter!! 
• Creamy peanut butter – Here’s the deal, you could *probably* use the natural kind of peanut butter and have these turn out, but I highly recommend you don’t haha
• Powdered sugar – This gives it a nice, melt-in-your-mouth texture. 
• Graham cracker crumbs – Graham cracker crumbs will give a slight crunch & help hold everything together. 
• Vanilla – This REALLY brings out the flavor and should not be skipped. 
• Salt 
• Milk 
• Melting chocolate – Use your favorite brand! I personally really like ghirardelli!

How to Make Peanut Butter Balls

1. In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
2. Add the powdered sugar, graham cracker crumbs, vanilla and pinch of salt and combine until a crumbly dough forms.
3. Add the milk slowly to the mixer, combining until a thick, packable dough forms.
4. Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each peanut butter ball.
5. After the dough has been portioned and rolled, place in the freezer for 10 minutes while melting the chocolate.
6. Melt the melting chocolate in the microwave according to package directions.
7. Using a fork, dip your hardened peanut butter ball in the melted chocolate, 1 at a time.
8. Place dipped chocolate balls onto a cookie sheet lined with parchment paper and let them set up. You can throw them in the freezer to speed up this process! 
9. Once the chocolate has hardened, enjoy!

How should I store my peanut butter balls?

Once your chocolate peanut butter balls have set up, you can store them in an airtight container for up to 4 days in the fridge. I recommend placing a row of the finished pb treats across the bottom, topping it with parchment paper and then stacking another row on top until you run out of room – this will keep them from sticking together.

How can I make this recipe more festive?

After you’ve dipped the peanut butter balls in chocolate, it would be so fun to add some festive sprinkles to the top before it sets up! You can also drizzle a different type of chocolate  (or colored white chocolate) over the top once they harden to give it a little extra decoration!

More Treats to Try

• Peppermint Oreo Truffles
• Chocolate Covered Pretzels
• Caramel S’mores Clusters

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Peanut Butter Balls

Peanut butter balls (say that 5 times fast!) are decadent, delicious, and deceptively easy to make! AKA: they’re the perfect holiday treat!

Course Dessert

Cuisine American

Keyword chocolate peanut butter balls, peanut butter balls

Prep Time 29 minutes minutes

Servings 50 balls

Calories 57kcal

Ingredients

• 1/4 cup (56g) butter, softened
• 1 cup (246g) creamy peanut butter
• 2 cups (214g) powdered sugar
• 1 cup (120g) graham cracker crumbs
• 1 tsp vanilla extract
• 1 pinch salt
• 1-2 tbsp milk
• 15 oz melting chocolate

Instructions

• In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
  1/4 cup (56g) butter, softened, 1 cup (246g) creamy peanut butter
• Add the powdered sugar, graham cracker crumbs, vanilla and pinch of salt and combine until a crumbly dough forms.
  2 cups (214g) powdered sugar, 1 cup (120g) graham cracker crumbs, 1 tsp vanilla extract, 1 pinch salt
• Add the milk slowly to the mixer, combining until a thick, packable dough forms.
  1-2 tbsp milk
• Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each peanut butter ball.
• After the dough has been portioned and rolled, place in the freezer for 10 minutes while melting the chocolate.
• Melt the melting chocolate in the microwave according to package directions.
  15 oz melting chocolate
• Using a fork, dip your hardened peanut butter balls in the melted chocolate. Place dipped chocolate balls onto a cookie sheet lined with parchment paper and let them set up. You can throw them in the freezer to speed up this process!
• Once the chocolate has hardened, enjoy!

Nutrition

Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.04mg | Sodium: 34mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 0.5IU | Calcium: 4mg | Iron: 0.2mg

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The post Peanut Butter Balls 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.