These Popcorn Balls are a fun holiday treat that the kids love! Experiment with flavors and colors to create something special for any occasion.

If you love these retro Popcorn Balls, you’ll also love this Caramel Puff Corn and my Grandma’s Candy Popcorn!

You should see my kids eyes light up when I’m whipping up a batch of these Popcorn Balls.

They are so easy, and not as overly sweet as some Christmas treats, and they’re just plain fun!

There is so much to love, and I love that they’re made with just a few ingredients and a few minutes prep.

Plus, you can easily add food coloring, extracts, or different mix ins to make them your own!

Tips for making the best Popcorn Balls:

• Don’t have an air popper? You can use bagged, popped popcorn, but it’s best to find one without any seasoning on it. You can also pop regular popping kernels in a brown paper bag — just place ⅓ cup kernels in a brown paper bag and fold the very top over twice. You want to leave lots of room for the kernels to expand. Then microwave for 1-2 minutes, until the popping has slowed. Repeat until you have enough popped popcorn. ⅓ cup kernels will make about 5 cups popped popcorn
• Sort through your popped popcorn kernels before making your candy coating to ensure there are not unpopped kernels floating around in there.
• Work quickly once your candy is ready — you will have to work to get it combined with the popcorn before it starts to cool because then it gets reeeeally sticky.
• Use slightly damp hands (or spray hands with non stick spray) to form your balls. This way, you can work quickly and you won’t have piles of popcorn stuck to your hands

How to make this Popcorn Balls recipe your own:

• Add flavor extracts to your candy mixture once it is ready but before you stir it into your popcorn — feel free to get creative but don’t go overboard!
• Stir in food coloring to your candy mixture for a festive spin — pink, green, blue, yellow — the options are endless!
• Mix ins: you can add chocolate chips, toffee bits, crushed candy canes, dried cranberries or raisins, or Reese’s Pieces to your popcorn balls before you form them for a fun spin.

How to store Popcorn Balls:

Popcorn balls are best stored at room temperature and eaten within a few days.

The texture of the popcorn changes when they are refrigerated or frozen, so I recommend wrapping individually and sharing with friends and family within a few days.

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Popcorn Balls

These Popcorn Balls are a fun holiday treat that the kids love! Experiment with flavors and colors to create something special for any occasion.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 12 popcorn balls

Calories 159cal

Author Ashley Fehr

Ingredients

• 10 cups air popped popcorn (see note above if you do not have an air popper)
• 6 cups mini marshmallows (5 cups for less gooey popcorn balls) (250 grams)
• 1/4 cup salted butter
• 2 tablespoons corn syrup

Instructions

• Place popcorn in a lightly greased, large bowl. Set aside.
• Over medium heat, melt marshmallows, butter and corn syrup until smooth.
• Pour over popcorn in bowl and stir well.
• Lightly grease your hands with non stick spray (or make them slightly damp), then roll handfuls of popcorn into balls (I prefer not to press them to firmly together). Set on a large piece of wax paper for 15-20 minutes to set.
• Store in an airtight container for 1-2 weeks, or wrap individually in plastic wrap if giving to friends and family.

Video

Nutrition

Calories: 159cal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 30mg | Fiber: 1g | Sugar: 17g | Vitamin A: 136IU | Calcium: 1mg | Iron: 1mg

The post Popcorn Balls appeared first on The Recipe Rebel.

These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

These Caramel Nut Bars are a last minute addition to the Christmas cookie lineup on The Recipe Rebel, and only because we were instantly obsessed!

They have jumped right to the top of our favorite Christmas treats, alongside these Nanaimo Bars and these Seven Layer Magic Bars!

With not much else to do, out Christmas baking bucket list is an epic one this year.

We have been working our way through all the treats we want to make for the blog, plus a slew of other ones we want to try just for fun — then we are making up plates of goodies to share with friends and family!

These Caramel Nut Bars were one we just wanted to try, and although my expectations weren’t that high, we loved them.

They are sweet and salty and buttery, crunchy and chewy and crumbly, and basically the perfect combination of everything we love.

How to make Caramel Nut Bars:

This is a quick overview with some extra tips — see the full step by step recipe below!

1. Line your pan: this is a step I never skip when making bars! Lining your baking dish with tin foil or parchment paper is an easy way to remove your bars so you can slice them perfectly. It also makes for easy clean up!
2. Make your crust: the shortbread base is an easy, multi-purpose base that is also used in these Butter Tart Squares and these Lemon Cheesecake Bars. Just mix up some flour, sugar and cold butter until crumbly. If it holds together when you squeeze it in your hand, that’s what we want! Press it firmly into the pan and don’t worry if some spots have more butter. Bake until just dried looking but not browned.
3. Sprinkle the peanuts, cashews and marshmallows over the crust — the kids love to help with this part!
4. Melt your caramels with the cream, and pour over your nuts on the crust. Bake the caramel just a few minutes until it starts bubbling around the edges.
5. Cool completely before slicing — I find it’s easiest to slice them after they have been refrigerated for several hours. I promise they won’t get too hard when they are cold!

How to make these Caramel Bars your own:

• Swap out the crust: you can use a graham cracker crust, crushed shortbread cookie crust or a Golden Oreo crust — combined with melted butter so that they hold together, then bake for 10 minutes until slightly dried. (I am partial to a thick, buttery shortbread crust in this recipe though )
• Swap out the filling: don’t have peanuts or cashews? Feel free to use other nuts, or add in dried fruit, chocolate chips, toffee bits, anything goes!
• Add a sprinkle of flaked sea salt on top of the caramel after it comes out of the oven, for an even saltier hit.

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Caramel Nut Bars

These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 32 bars

Calories 208cal

Author Ashley Fehr

Ingredients

Crust

• 2 cups flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter

Filling

• 1 cup roasted, salted peanuts
• 1 cup roasted, salted cashews
• 2 cups mini marshmallows
• 36 caramel candies, unwrapped (like Kraft)
• 1/2 cup heavy cream

Instructions

Crust

• Preheat the oven to 350 degrees F and line a 9×13" pan with tin foil or parchment paper.
• In a medium bowl, stir together flour and sugar. Cut butter into cubes and add to flour, mixing with a pastry cutter, mixer, or your hands until crumbly — if it holds together when you squeeze it, it's ready.
• Press into prepared pan and bake for 10-12 minutes, until dry looking but not browned.

Filling:

• Sprinkle peanuts, cashews and marshmallows over the crust after it has baked.
• In a small saucepan over medium heat, stir together caramels and cream until melted and smooth.
• Pour over nuts and marshmallows on crust, drizzling in a thin line to get as much coverage as possible.
• Bake for 6-8 minutes, until caramel is just bubbling at the edges.
• Remove and cool completely before slicing.

Nutrition

Calories: 208cal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 97mg | Fiber: 1g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The post Caramel Nut Bars appeared first on The Recipe Rebel.

Chewy, chocolatey deliciousness!

These No Bake Crunch Bars are not a copycat of the Nestle Crunch Bars (although I do love those as well!).

This recipe is another one from my Grandma’s church cookbook.

Sometimes I feel like I spent so much time scouring the internet for new and exciting recipes, that I don’t take enough time to treasure the recipes I grew up with.

Sometimes those are the best recipes.

I just love a good no-bake recipe. I think it’s safe to say that everybody loves a good no-bake recipe.

These bars are so perfectly chewy, with a bit of crunch and texture from the oats, coconut and rice krispies. The layer of chocolate on top makes them totally indulgent and ultra fudgy!

Variations on these Crunch Bars:

• You can use dark or milk chocolate, depending on your preferences. I usually use semisweet, because it’s what I have the most of around here, but you can go more or less sweet, as you prefer! Even white chocolate would be great in these!
• You can easily make these gluten free by using certified gluten free oats and gluten free rice cereal, or another similar cereal, or even sub in more oats.
• The ratio of coconut to oats to Rice Krispies doesn’t matter that much, so if you prefer one over the other, or if you want to leave out the coconut (for example), just bump up the other two to fill in the gap.
• What does matter is the ratio of dry ingredients to “glue” — the butter, marshmallows and chocolate. Don’t mess with that one!

More easy no bake bars:

• Nanaimo Bars
• No Bake Chocolate Nutella Cheesecake Bars
• No Bake Mint Chocolate Bars
• Better No Bake Chocolate Peanut Butter Bars

*This recipe and post has been updated since the original in January 2015

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No Bake Crunch Bars

These Chocolate Crunch Bars are a no bake dessert that comes together in minutes! Chewy, fudgy, and crunchy, they're sure to be a family favorite!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 bars

Calories 231cal

Author Ashley Fehr

Ingredients

• 3/4 cup hard margarine or butter divided
• 8 cups mini marshmallows divided
• 2 cups semisweet chocolate chips divided
• 1 1/2 cups Rice Krispies
• 1 cup shredded coconut
• 1 cup large flake oatmeal

Instructions

• Melt together ¼ cup margarine and 4 cups marshmallows. Stir in ½ cup chocolate chips until melted. Stir in coconut, Rice Krispies, and oatmeal.
• Press into a 9×13″ pan that’s lined with tin foil (to save on washing!) and sprayed with non-stick spray.
• Melt together remaining margarine, marshmallows and chocolate chips. Spread on top of coconut layer. Set aside to set completely (I like to leave it in the fridge).
• They are fine sitting at room temperature, but I like to store them in the refrigerator or freezer so they don’t get too soft and stick together.

Notes

*To melt ingredients together, I used the microwave. I cooked in the microwave on high for 1 minute, and then in 30 second intervals after that, stirring in between until smooth. You could also melt on the stove over medium-low heat.

Nutrition

Calories: 231cal | Carbohydrates: 27g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Sodium: 103mg | Potassium: 115mg | Fiber: 1g | Sugar: 16g | Vitamin A: 390IU | Vitamin C: 1.1mg | Calcium: 14mg | Iron: 1.7mg

The post No Bake Chocolate Crunch Bars appeared first on The Recipe Rebel.

This easy Grasshopper Pie recipe is a simple, no bake dessert for Christmas or any time! It’s made with a few simple ingredients, make ahead and freezer friendly!

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Mint and chocolate, you guys. Is there a better combo this time of year?

I’m not a fan of overly rich desserts, and I love the way the coolness of the mint cuts through the intensity of the chocolate. It’s a match made in heaven if you ask me!

Because Canadian Thanksgiving is early in October, we have been in full on Christmas mode for some time now. Our tree is up, the lights are twinkling, and the fire is in the fire place. Bring on all the holiday treats!

But I mean — who needs to use Christmas as an excuse to enjoy a no bake mint chocolate delight like this Grasshopper Pie?

What on Earth is Grasshopper Pie?

I’m honestly not sure how Grasshopper Pie got its name. You’ve got to wonder, right?

I happen to think grasshoppers are pretty disgusting, but thankfully no grasshoppers made it anywhere this Grasshopper Pie

Grasshopper pie is traditionally a minty marshmallowy pie made with Creme de Menthe and served frozen. My version, I guess, isn’t all that traditional, but it is minty and slightly marshmallowy (I love the texture the marshmallow gives!), and though you can definitely serve it frozen, I prefer it well chilled.

How to make Grasshopper Pie:

This no bake pie is easy to make! Simply whip up your cream cheese (make sure it’s room temperature!), then add your whipping cream and beat until fluffy.

Beat in your melted marshmallows and all of your flavors and colors, pour into your crust and chill or freeze before serving.

Here are some extra tips and tidbits:

• I use light cream cheese, but full fat will work just as well!
• Make sure that your cream is heavy or whipping cream — it should be 30-35% fat content and chilled for best results!
• You really need an electric mixer to beat the filling until fluffy, otherwise it won’t set properly. Remember to whip it until thick and fluffy!
• You can definitely substitute Creme de Menthe for the mint extract, it’s just not something I usually have on hand.
• I opted to use melted marshmallows in this recipe instead of marshmallow creme. You can absolutely substitute marshmallow creme if you have it on hand and skip the melting. Note that the melted marshmallows and marshmallow creme are sticky. If possible, use greased bowls and spatulas for best results.

How to store Grasshopper Pie:

• Fridge: You can store this pie in the fridge up to 1 week (provided your cream was as fresh as possible when you got it).
• Freezer: You can store this pie in the freezer up to 3 months. Then, you can serve frozen or thaw briefly on the counter or in the fridge overnight. It’s perfect half frozen as well!

More no bake Christmas treats:

• Fudgy Mint Chocolate No-Bake Cookies
• No-Bake Christmas Tree Cookies
• Easy Mint Chocolate Truffles Recipe + VIDEO

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Grasshopper Pie

This easy Grasshopper Pie recipe is a simple, no bake dessert for Christmas or any time! It’s made with a few simple ingredients, make ahead and freezer friendly! 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chilling time 4 hours hours

Total Time 20 minutes minutes

Servings 8 servings

Calories 509cal

Author Ashley Fehr

Ingredients

• 31 mint chocolate Oreo cookies 390 grams (divided)
• 3 tablespoons melted butter
• 15 large marshmallows 105 grams
• 1 teaspoon vanilla
• 250 grams light cream cheese or regular (8 oz), room temperature
• 1 cup heavy whipping cream cold
• 3/4 cup powdered sugar 75 grams
• 1 teaspoon mint extract
• green food coloring optional
• whipped cream and chocolate shavings

Instructions

• In a food processor, add 25 Oreo cookies (with filling) and melted butter. Process until crumbs are completely crushed and stick together when pressed.
• Press firmly into a 9″ pie plate and set aside.
• In a medium bowl, stir together the marshmallows and vanilla. Microwave on high for 40-45 seconds until puffed. Stir with a greased spoon to melt completely. Set aside to cool slightly.
• In a large bowl, beat cream cheese until smooth. Add cream and beat with an electric mixer on high until stiff peaks form (this may take a few minutes).
• Crush the remaining 6 Oreos and add to the bowl with the marshmallows,  powdered sugar, mint extract, and food coloring. Beat on low speed just until combined.
• Pour into prepared crust and refrigerate at least 4-6 hours, or freeze if desired until firm. Serve with whipped cream and chocolate shavings as desired.

Video

Nutrition

Calories: 509cal | Carbohydrates: 58g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 420mg | Potassium: 199mg | Fiber: 1g | Sugar: 39g | Vitamin A: 740IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 4.1mg

The post Grasshopper Pie Recipe + VIDEO appeared first on The Recipe Rebel.

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Friends.

This cheesecake is unreal.

I know you probably expect me to say that about everything I make but I don’t (do I?!?!). THIS HERE though. My word.

It’s one of those moments when you’re almost done snapping photos and go in for that bite shot with a resounding, “mmmmm….”.

And when you decide the photo shoot is over and take a few more bites. “Mmmm……. mmmmmmmm…….mmmmmm!!!” So seriously good.

In most of my no bake cheesecakes (like this No Bake Mint Chocolate Cheesecake and this No Bake Lemon Cheesecake), I use gelatin to make sure the whole thing holds up and slices beautifully. With this S’mores Cheesecake, I figure the melted chocolate and melted marshmallow would do the trick for me, since both firm back up once chilled.

This cheesecake has the most gloriously smooth texture and holds together perfectly! I debated doing a plain marshmallow cheesecake and adding a layer of chocolate ganache, but who needs an extra step?? I just threw it all in together!

When I decided I was going to make a S’mores Cheesecake for National S’mores Day (today!!), I knew one thing I would absolutely NOT do. Top the whole thing with marshmallows and toast them.

Have you guys ever added toasted marshmallows to a dessert and then let them cool? They turn hard and impossibly sticky. You can hardly cut a piece, let alone eat it with any dignity, the whole cooled marshmallow mess coming off in one chewy bite (so maybe I have some experience with this).

So even though the homemade marshmallow cream is an extra step and I am 100% Anti Extra Steps, do not leave it out — homemade toasted marshmallow cream is life.

You can, however, swap with store bought marshmallows, cold, if you like and absolutely do not have 15 extra minutes to go homemade. Or if you are going to serve the entire thing within 10 minutes of toasting them, you can use store bought marshmallows and toast them up.

Do feel free to garnish with an unreasonable amount of crushed graham crackers and chocolate chunks for good measure.

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No Bake S’mores Cheesecake

This No Bake S’mores Cheesecake is one of THE BEST cheesecakes I’ve ever made! A smooth chocolate marshmallow cheesecake on a graham cracker crust, topped with toasted homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 495cal

Author Ashley Fehr

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter melted
• 1/2 cup chocolate chopped
• 1 1/2 cups mini marshmallows
• 1 teaspoon vanilla plus 1 teaspoon
• 24 oz light cream cheese 3 packages
• 1 1/4 cup powdered icing sugar
• 1 1/2 cups + 3 tbsp heavy cream 35%

Marshmallow Cream

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• In a medium bowl, combine graham cracker crumbs and butter. Line a 9″ Springform pan with parchment paper (snapping it between the outer ring and the bottom so that it sticks out the edges). Press crumbs firmly into the bottom of the pan. *See NOTES for option to bake crust*
• In a small bowl, combine chocolate and 3 tablespoons cream. Microwave on high for 15 seconds at a time, stirring each time, until melted. Set aside to cool to room temperature.
• In a medium bowl, toss marshmallows with 1 teaspoon vanilla. Microwave for 20 seconds and stir until smooth, heating again for another 10 seconds if necessary. Set aside to cool for 10 minutes.
• With an electric mixer, beat cream cheese and sugar until smooth. Add 1½ cups cream and beat on high for 3-4 minutes, until fluffy.
• Add in cooled chocolate mixture and melted marshmallows and beat until smooth and combined. Pour over graham cracker crust and refrigerate at least 6 hours or until set.
• Marshmallow CreamPlace about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg whites, sugar and cream of tartar and whisk until combined.
• Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
• Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
• Remove outer ring of the Springform pan and pipe or spread marshmallow cream over top. Use a kitchen torch to toast marshmallow if desired (optional).

Notes

*OPTIONAL: Bake the crust at 350 degrees for 10 minutes if desired — this only ensures that it will be firmer and less crumbly.

Nutrition

Calories: 495cal | Carbohydrates: 53g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 447mg | Potassium: 239mg | Sugar: 39g | Vitamin A: 920IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg

The post No Bake S’mores Cheesecake appeared first on The Recipe Rebel.

I am a big time s’mores lover.

I’m also a big fan of easy, delicious things.

When I had the opportunity to come up with a new and exciting way to eat s’mores, I had so many ideas! From adding fresh berries, or bananas, or some spreads or other candies…. And then I looked in my fridge and salt some leftover homemade dulce de leche (or extra thick caramel) and I knew: Caramel Peanut Butter S’mores.

You guys. These are THE BEST s’mores I’ve ever had.

I know you probably don’t believe me because I tend to be overly dramatic and make exclamations like that on a regular basis, but you need to trust me.

After my husband and I finished eating our s’mores in reverent silence, I simply said, “best s’mores I’ve ever had.” The hubs says, “agreed.”

So there you have it friends, Mr. Rebel’s word on this one.

One thing I love about summer is how food doesn’t have to be fussy. I mean, food never has to be fussy but I feel like in the summer people are just more relaxed in general. And a fantastic dessert doesn’t have to be something you slaved over all day — it can be as simple as these 10 minute (max!) Peanut Butter Caramel S’mores.

So here’s the deets:

Grab your supplies: a box of Honeymaid Graham Cracker Squares, a 6 pack of Hershey Milk Chocolate Bars and a bag of Jetpuffed Marshmallows.

You take out some graham crackers and put them on a plate. You slather them with peanut butter, dulce de leche, and sprinkle with chopped, salted peanuts.

These are just to form one side of your s’more — it makes things much easier if you do your 2 minutes of prep before heading outside! *Note: you’re going to want to use dulce de leche or a very thick caramel for these because it does not slide off the cracker

Grab your prepared crackers, your chocolate bars and the extra graham crackers and head to the fire pit (or wherever you choose to toasted your marshmallows). Add a perfectly golden marshmallow to the mix and see if they aren’t also the best s’mores you’ve ever had! Let’s Make S’mores Tonight — any day can be a s’mores day!

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Caramel Peanut Butter S’mores

Caramel Peanut Butter S’mores: Peanut butter, caramel, and salted peanuts plus the traditional chocolate, graham cracker and toasted marshmallow — easily the BEST s’mores I’ve ever had! Spreading the toppings on the crackers ahead of time makes these just as easy as the original.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 1

Calories 275cal

Author Ashley Fehr

Ingredients

• 1 Graham Cracker broken in half
• .5 Hershey Milk Chocolate Bar
• 1 Marshmallow
• 1 tbsp smooth peanut butter
• 1 tsp Dulce de leche
• 1 tsp chopped salted peanuts

Instructions

• Spread half of your crackers with peanut butter and dulce de leche and sprinkle with peanuts. Set on a plate to bring outside along with your remaining graham crackers, chocolate bars and marshmallows.
• Toast your marshmallows to desired doneness and place on top of peanuts on cracker. Top with a piece of chocolate bar and another graham cracker. Enjoy.

Nutrition

Calories: 275cal | Carbohydrates: 32g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Sodium: 218mg | Potassium: 199mg | Fiber: 2g | Sugar: 16g | Calcium: 11mg | Iron: 1.3mg

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