These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with chopped salted peanuts and crushed pretzels for the ultimate sweet and salty dessert!

You might also enjoy this Chocolate Peanut Butter Pie, these Peanut Butter Balls or these Soft Peanut Butter Cookies!

The first time I tried Chocolate Peanut Butter Clusters, I grabbed in a grocery store as a pick-me-up during a stressful shopping experience.

They surpassed my expectations and proved to be irresistible; it was love at first bite—I finished off the whole bag in an afternoon!

Needless to say, I had to make my own chocolate peanut butter candy recipe to make them at home.

While they do make a fabulous edible gift for the holidays, they are notoriously hard to share!

These little bites can satisfy any sweet tooth; they’re a perfect bite-sized treat for the holiday season.

Ingredients Needed:

• Creamy Peanut Butter: this is the heart of our candy, bringing in the creamy, nutty goodness that pairs exquisitely with chocolate. You can also use chunky, but I have not tested this recipe with natural.
• Powdered Sugar: adds sweetness and a bit more substance to the peanut butter mixture.
• Cream: used to make the mixture smooth and palatable, adding a touch of richness to the candies. Milk will work well too. Use full-fat options for the best flavor.
• Pretzels: they add a delightful crunch and a hint of saltiness, contrasting well with the sweetness of the other ingredients.
• Salted Peanuts: to enhance the nutty flavor and bring an extra layer of crunch to the candies.
• Dark Chocolate: provides a rich, bittersweet contrast to the sweet and salty peanut butter mixture.
• White Chocolate: for a sweeter contrast to the dark chocolate.

How to Make Chocolate Peanut Butter Pretzel Candies

This recipe is quick and easy to put together, just give yourself time to let them set properly before serving them! Full instructions are included in the recipe card below.

1. Make peanut butter mixture: Beat together peanut butter, icing sugar, and cream.
2. Mix in peanuts and pretzels: Stir the peanuts and pretzels into the peanut butter mixture.

3. Make candy clusters and freeze: Drop the mixture by tablespoonfuls onto a lined baking sheet, then freeze them until firm.
4. Melt chocolate and coat candies: Melt the dark chocolate and white chocolate, remove the candies from the freezer, and coat them in the dark chocolate and white chocolate. Place in the refrigerator or freezer until set.

How do I store Chocolate Peanut Butter Pretzel Candies?

These easy treats can be stored in an airtight container in the refrigerator for up to two weeks. However, given how delicious they are, they might just disappear faster! 

Can I freeze Chocolate Peanut Butter Pretzel Candies?

You can keep your homemade candies in the freezer for up to 2 months. We enjoy these chocolate candies just as much right out of the freezer!

Tips and Notes

• Melting chocolate. To coat candy in chocolate, melt the chocolate in a double boiler (or a makeshift one—that’s all I use!) and do not add anything to it. Simple place a glass bowl over a small pot with about 1″ of simmering water in it. Ensure the bottom of the bowl does not touch the water.
• Use good-quality ingredients. For best results, use good-quality chocolate bars, baking chocolate, or candy-coating wafers. I’m not going to tell you how much seized chocolate I scraped into the garbage while testing this theory for you!

Chocolate Peanut Butter Candies Variations

• Use other crispy add-ins. Feel free to mix up the add-ins in this recipe! Try Rice Krispies, puffed quinoa cereal, or cornflakes instead of pretzels for a similar crunchy texture.
• Add in fruit. Dried fruit like raisins or cranberries would work well to add extra texture here.
• Use other nuts. Use other kinds of chopped nuts, like pecans or walnuts, for a different flavor.
• Add candy. Add some crushed M&Ms, crushed Reese’s Pieces, peanut butter chips, or other flavored baking chips to the peanut butter mix for more flavor and texture.

Serving Suggestions

Serve these yummy treats at your next hoilday party, or on a Dessert Charcuterie Board for a sharing dessert.

Some of my other favorite bite-sized treats that would go well with these chocolate candy pieces include Snickers Brownie Bites, Oreo Balls, Caramel Popcornand these Popcorn Balls.

If you’re gifting these chocolate peanut butter pretzel bites, put them in a decorative tin or bag with a piece of parchment paper underneath them, and between each layer to prevent them from sticking.

More Delicious Chocolate Desserts

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Chocolate Peanut Butter Pretzel Candies

These Chocolate Peanut Butter Candies are an easy, no-bake treat for the holidays, but we love them any time of year! The crisp chocolate coating has a creamy peanut butter center, filled with

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 191cal

Author Ashley Fehr

Ingredients

• 1 cup peanut butter I used creamy, but chunky would work just as well
• ½ cup powdered icing sugar
• 2 tablespoons cream or milk
• ⅔ cup pretzels coarsely crushed
• ½ cup salted peanuts, chopped
• 1½ cups dark chocolate about 150g
• 1½ cups white chocolate about 150g

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, beat together peanut butter, icing sugar, and cream until smooth.
• Stir in the peanuts and pretzels into the peanut butter mixture until evenly distributed.
• Drop the mixture by tablespoonfuls onto a wax paper or parchment paper-lined baking sheet, then freeze them until completely firm. This will take about 1–2 hours.
• Just before removing the candies from the freezer, melt the chocolate and white chocolate with a double boiler (or makeshift one!). Place one inch of water in a small pot and bring to a simmer. Place a larger glass bowl over top (one that will sit on top and not sink down to touch the water) and add the dark chocolate. Stir over the heat until melted. Repeat with the white chocolate in a new bowl.
• Remove the candies from the freezer and coat in the dark chocolate and white chocolate. Let them set slightly on the baking tray before drizzling with extra melted chocolate if desired. Place in the refrigerator or freezer until set.

Notes

Ingredients and Substitutions:

• Peanut butter: I usually use smooth peanut butter for this recipe, but chunky will work as well. I have not tested this recipe with natural peanut butter; it may work somewhat, but the filling will be thinner.
• Chocolate: choose any kind of chocolate you like! I prefer the contrast of a darker chocolate with the sweet peanut butter filling and salty crunch, but you could swap for milk chocolate or even a flavored chocolate if it melts well.
• Pretzels and peanuts: I love the salty crunch to balance out the sweetness! You can also use other chopped nuts, crushed salted potato chips, or dried fruit in the same amount.

Storage

• Store: Store these  an airtight container in the refrigerator, they can last for up to two weeks. However, given how delicious they are, they might just disappear faster! 
• Freeze: You can keep your homemade candies in the freezer for up to 2 months. Let them thaw slightly at room temperature before serving them.

Nutrition

Calories: 191cal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 172mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.4mg

The post Chocolate Peanut Butter Pretzel Candies appeared first on The Recipe Rebel.

This Peppermint Bark Fudge recipe is made with a handful of simple ingredients like milk and white chocolate chips, sweetened condensed milk, peppermint extract, and colorful candy canes. It’s cool and creamy and full of mint chocolate flavor! Perfect for a Christmas dessert board.

Confession: I am not usually big on fudge, but I love this Peppermint Bark Fudge!

I often find chocolate fudge too rich and too smooth (am I the only one?), but the mint in this recipe helps to balance the sweetness, and the crunch from the candy canes adds so much needed texture.

It’s the perfect combination!

Whether you’re a seasoned baker used to making traditional fudge recipes or you’re making fudge for the first time, we’ve got you covered.

The great thing about this recipe is that it’s not only delicious but also incredibly easy to whip up — it’s made right in the microwave!

It’s also a great way to use up leftover candy canes at the end of the holiday season!

For more amazing peppermint-flavored treats, check out my No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, Peppermint Mocha Recipe, and this Peppermint Bark.

Ingredients Needed:

• Dark Chocolate Chips: use your favorite brand of dark chocolate chips or a chopped dark chocolate bar as the base layer of our fudge.
• Sweetened Condensed Milk: binds the ingredients and provides a creamy texture to our fudge.
• Peppermint Extract: to give you that cool, crisp mint flavor, bringing in the holiday spirit!
• White Chocolate Chips: for the top layer, or second layer, of our fudge. It offers a sweeter, creamier contrast to the bottom layer.
• Candy Canes: for a bit of crunch, festive color, and added peppermint flavor.

How to Make Peppermint Bark Fudge

This recipe is so easy to make, with just 10 minutes of prep time and an hour to chill and set. Full instructions are included in the recipe card below.

1. Make chocolate mint fudge: Combine chocolate chips with half the can of sweetened condensed milk and the mint extract. Melt the mixture by heating it in the microwave, and stir it until smooth.
2. Spread the chocolate fudge into the bottom of a baking dish and let it set.

3. Make candy cane fudge: Combine white chocolate chips and the remaining sweetened condensed milk. Microwave and stir until fully melted and smooth. Stir in crushed candy canes.
4. Spread and chill: Spread the candy cane fudge on top of the chocolate fudge in the dish and let it set. Slice into squares and serve.

Peppermint Bark No-Bake Fudge FAQs

Tips and Notes

• Holiday gifting: This festive fudge makes a great edible gift for the holidays. To gift your fudge, place squares of your fudge once set in a decorative tin or bag lined with parchment paper and tissue paper. You can put parchment paper between the layers of fudge to keep them from sticking together.
• Avoiding clumpy fudge: When using the microwave method to melt your chocolate, always heat it in short intervals and stir in between each one. Overheating can cause the chocolate to seize or burn, resulting in a grainy texture.
• Layering the fudge: Ensure the bottom layer of fudge is at least slightly set before adding the top layer. If the bottom layer is too soft, the two layers might merge.

Serving Suggestions

Nothing pairs better with fudge during the holiday season than a cup of hot cocoa. Try my Crockpot Hot Chocolate for a crowd or this Peppermint Mocha recipe with a caffiene pick-me-up!

For more drinks that go well with this fudge, try my Caramel Frappucchino​ or this Chocolate Milkshake.

Serve your delicioius Peppermint Bark Fudge on your holiday treat trays, or on a Christmas dessert table with some other festive treats for variety.

Try my Nanaimo Bars or these Mint Cream Cheese Brownies for something a bit different. 

Check out these 35+ Easy Christmas Treats (No Bake!) for even more Christmassy treat ideas!

More Delicious Christmas Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chocolate Peanut Butter Pretzel Candies

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Peppermint Bark Fudge

This Peppermint Bark Fudge recipe is made with a handful of simple ingredients like milk and white chocolate chips, sweetened condensed milk, peppermint extract, and colorful candy canes. It's cool and creamy and full of mint chocolate flavor! Perfect for a Christmas dessert board.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 25 servings

Calories 113cal

Author Ashley Fehr

Ingredients

• 1 ½ cups chocolate chips (237 grams) or chopped chocolate (I prefer dark)
• 1 can sweetened condensed milk (14 oz/300 ml)
• 1 teaspoon peppermint extract
• 1 ½ cups white chocolate chips (237 grams)
• 4 crushed candy canes

US Customary – Metric

Instructions

• Line an 8×11″ or 9×9″ pan with parchment or foil.
• In a medium, microwave safe bowl, combine chocolate chips, half the can of sweetened condensed milk, and the mint extract — it's important that you measure 150 ml in a liquid measuring cup or 185 grams or about 5 oz on a scale — don't eyeball it!
• Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
• Spread into prepared pan and refrigerate until needed. The easiest way to do this is to place it in the pan, cover with a piece of plastic wrap and use your hands to press it into place.
• In another microwave-safe bowl, combine white chocolate chips and remaining sweetened condensed milk. Microwave on high for 30 seconds, stir and microwave for another 15 seconds if needed, stirring until smooth.
• Stir in crushed candy canes and spread on top of chocolate fudge in pan (again, the easiest way to do this is to place it in the pan, cover with a piece of plastic wrap and use your hands to press it into place)
• Let sit at room temperature until set, or refrigerate. Slice into squares and serve.

Notes

Ingredients and Substitutions:

• Chocolate chips: I have tested this recipe with Hershey’s Chipits, and it works well. I do not recommend dairy-free or vegan chocolate for this recipe, as I have not had great results with it. If you are not using chocolate chips, make sure you weigh the chocolate so you have the correct amount.
• Types of chocolate: I prefer dark chocolate for the base layer, as it contrasts the sweetness nicely. You can use any kind you like.
• Flavors: You can use this recipe as a base for creating all kinds of fudge flavors! Feel free to experiment and make it your own.

Storage

• Store: Peppermint Bark Fudge should be stored in an airtight container at room temperature It will last last for 2-3 weeks this way, but it’s best enjoyed within the first week for optimum freshness.
• Freeze: If you’re prepping well ahead of the holiday season or have a significant amount of leftover fudge, freezing is an excellent option. Once the fudge squares are firm, transfer them to a freezer bag and keep it in the freezer for up to 3 months. Put  parchment paper between each layer of fudge to keep it from sticking together. Let it defrost at room temperature before serving.

 

Nutrition

Calories: 113cal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 28IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.2mg

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Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it’s the perfect Christmas dessert!

Love peppermint? Try this Peppermint Bark Fudge or these Chocolate Peppermint Icebox Cookies next!

Peppermint Bark Cheesecake Dip is a perfect dessert dip for the holiday season.

This easy recipe combines the bold peppermint flavor with the creaminess of cheesecake and promises to be a hit at your next holiday party!

It’s similar to my No Bake Peppermint Bark Cheesecake in dip form, and that’s one of our favorite holiday desserts. It’s a hit wherever we take it!

This dip is a little quicker to throw together, so it’s perfect for last minute guests or a Christmas potluck during a busy week.

For more amazing peppermint treats that will WOW at your next holiday party, check out my Peppermint Mocha recipe, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, and these No Bake White Chocolate Peppermint Oreo Truffles.

Ingredients Needed:

• Chocolate: use white chocolate chips or a chopped white chocolate baking bar — this flavors our dip and thickens it as well.
• Heavy Whipping Cream: heavy cream gives the dip its smooth and velvety texture. Full-fat coconut milk can be a dairy-free alternative, although the taste and texture will be different.
• Cream Cheese: full-fat cream cheese is best for that classic cheesecake taste and texture. You can use a lower-fat cream cheese if you prefer, but the result will be slightly thinner.
• Powdered Sugar: to add sweetness and help achieve a smooth texture to the dip.
• Vanilla Extract: enhances the overall flavor of the dip.
• Mint Extract: to give your dip that bold peppermint flavor that’s central to the dish. You can use less or more according to your tastes.
• White Chocolate: These little bits add texture and a burst of white chocolate flavor to every bite.
• Finely Chopped Dark or Milk Chocolate: offers texture and flavor, just like chopped peppermint bark!
• Peppermint Candy Canes: They give the dip its characteristic peppermint crunch and flavor. If candy canes aren’t available, peppermint candies can be used as an alternative.

How to Make Easy Peppermint Bark Dip

This recipe is quick and easy to make, so whip up a batch to elevate your holiday dessert table! Full instructions are included in the recipe card below.

1. Mix cream cheese and sugar: Beat the cream cheese, then mix in the powdered sugar until combined.
2. Add chocolate and extracts: Mix in the melted chocolate, vanilla extract, and mint extract and beat until combined.

3. Add whipping cream: Beat in the whipping cream until it’s thick and fluffy. Adjust the flavors, if desired.
4. Add chocolate and candy canes: Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes, then chill until ready to serve.

Peppermint Bark Cheesecake Dip FAQs

Tips and Notes

• High quality ingredients. One of the best ways to ensure the best flavor here is to opt for high-quality ingredients. Use your favorite kind of chocolate, candy canes, and full-fat creams for a full texture and flavor.
• Room temperature ingredients. Make sure your cream cheese is at room temperature before you begin, to allow the ingredients to more easily whip together.
• Serving the dip. It’s worth noting that dairy-based dips like this one shouldn’t be left out at room temperature for extended periods of time. If you’re serving it for your holiday parties, you can place the serving bowl in a larger bowl filled with ice to keep it cool on the dessert table. Alternatively, serve a smaller bowl of the dip and refresh it as needed from the refrigerated supply.

Chocolate Candy Cane Cheesecake Dip Variations

• Use other kinds of chocolate. Try using semi-sweet chocolate instead of white chocolate, or use some milk chocolate if you prefer it. The dip will be less sweet overall, so add in some sweetness to balance that out. You can also add a tablespoon of cocoa to the dip for a chocolatey version.
• Try other garnishes. Garnish your dip with your favorite kind of mini chocolate chips, chocolate curls, or festive sprinkles.

Serving Suggestions

Serve this dip with your favorite Christmas cookies on your holiday dessert table for extra festive sweetness. Check out my 31 Best Christmas Cookie Recipes for some yummy inspiration!

Alternatively, serve the dip with some dipping snacks like Graham crackers, Oreos, vanilla wafers, or salted pretzels.

This delicious dip will be a decadent side to my Peppermint Bark, or serve it with my Dessert Charcuterie Board!

More Easy Sweet Dip Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Desserts

Caramel Apple Dip

Desserts

Cannoli Dip

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Peppermint Bark Cheesecake Dip

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it's the perfect Christmas dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 149cal

Author Ashley Fehr

Ingredients

• ½ cup white chocolate chips (85g)* or chopped white chocolate baking bar
• ½ cup + 1 tbsp heavy whipping cream
• 8 oz full fat cream cheese (room temperature) 1 package or 250 grams
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• ¼ cup finely chopped white chocolate
• ¼ cup finely chopped dark or milk chocolate
• 4 peppermint candy canes (crushed)

US Customary – Metric

Instructions

• In a small microwave-safe bowl, heat the white chocolate chips and 1 tablespoon cream on 50% heat in 30-second intervals, stirring between each time, until melted. Set aside and allow to cool for at least 10 minutes.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add in the powdered sugar and beat until combined.
• Add melted chocolate, vanilla, and mint extract and beat until combined. For best results, chill for 20 minutes in the fridge or 10 minutes in the freezer before continuing.
• Add whipping cream and beat on low until combined, then on high speed until thick and fluffy. Taste and adjust the sweetness and mint flavor to your preferences, if desired.
• Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes. Chill until ready to serve (I recommend chilling for at least one hour, but this isn’t necessary).
• Serve with Graham crackers, cookies, or pretzels as desired.

Video

Notes

Ingredients and Substitutions:

• *White chocolate: I use Hershey’s Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted. I do find that the microwave works better for me than on the stovetop.
• Cream cheese: I use full-fat cream cheese as it stays nice and thick, but you can easily swap it for light cream cheese if you prefer.
• Powdered sugar: I prefer using powdered sugar so that my dip isn’t grainy, but you can also use granulated sugar or a sweetener of your choice. You can taste and adjust sweetness to your preferences before serving.
• Candy canes: candy canes add a festive crunch and flavor, but in a pinch, you can use any hard mint candies.

Storage

• Store: Store your chocolate candy cane dip in an airtight container, or tightly covered in plastic wrap, in the refrigerator for 2–3 days. Allow it to cool to room temperature before putting it in the fridge. Stir it well before serving it again.
• Freeze: While you technically can freeze the dip, the texture might change slightly upon thawing it. It’s best enjoyed fresh or refrigerated. As it only takes 10 minutes to whip up, it’s best enjoyed fresh!

Nutrition

Calories: 149cal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.1mg

The post Peppermint Bark Cheesecake Dip appeared first on The Recipe Rebel.

Puppy Chow is a homemade version of the classic snack mix, Muddy Buddies! Made with chex cereal, chocolate, peanut butter and powdered sugar, it’s an addictive treat that’s a hit at every occasion!

If this is your first time making Puppy Chow, then you’re in for a treat.

It’s a sweet, crunchy, chocolate, and peanut buttery snack mix that’s not to be confused with dog food, despite the name!

This Puppy Chow recipe has been a favorite of mine since my childhood. My Grandma used to make this along with a batch of Grandma’s Candy Popcorn at Christmas and it brings back so many memories!

It’s an easy no-bake treat is a crowd-pleaser at game nights, family gatherings, or casual get-togethers, with a sweet and slightly salty flavor that makes it hard to stop going in for more.

Pack your Puppy Chow into snack-sized ziplock bags for an easy and delicious midday snack, whether you’re at work, school, or on the go!

Try some of my other delicious sharing desserts and snacks, like my Skillet Cookie, Cinnamon Roll Bites, Caramel Popcorn, Oreo Balls, Popcorn Balls, and these Chocolate Peanut Butter Pretzel Candies!

Ingredients Needed:

• Box of Chex Cereal: for the base of our snack mix, giving it a satisfying crunch.
• Chopped Chocolate: melted chocolate forms the delicious coating for the cereal. You can opt for semisweet, milk, or dark chocolate chips — I love using dark chocolate because it balances out the sweetness!
• Creamy Peanut Butter: to add the creamy texture and rich peanut butter flavor to the mix.
• Salted Butter: melt butter with the chocolate and peanut butter for a smoother mixture. Unsalted butter can also be used with a pinch of salt to enhance the flavors.
• Salt: balances out the sweetness of the chocolate and sugar.
• Powdered Sugar: to coat the chocolate-coated cereal, helping it to not stick together and giving it an extra sweet finish.

How to Make Puppy Chow Chex Mix

This recipe is quick and easy to make. It’s so convenient for a last-minute movie night snack! Full instructions are included in the recipe card below.

1. Make chocolate mixture: Combine chocolate chips, peanut butter, butter, and salt in a microwave-safe bowl.
2. Melt chocolate mixture: Melt the chocolate mixture in the microwave in intervals, stirring each time, until smooth.

3. Coat Chex cereal: Pour the melted chocolate mixture over the Chex cereal and stir it gently to coat.
4. Add powdered sugar: Sprinkle powdered sugar on top and stir to mix well. Let it cool and set before serving.

Puppy Chow FAQs

Tips and Notes

• Stir the mixture gently. Stir gently when coating the cereal in the melted chocolate mixture to avoid breaking the cereal apart. It needs to be stirred thoroughly enough to ensure the cereal is evenly coated, though.
• Use a large bowl. Use a very large bowl (possibly larger than you think you may need) when mixing the Puppy Chow to give you plenty of space to stir without spilling it. 
• Set it on a tray. Spread the mixture out onto a baking sheet lined with wax paper or parchment paper to allow it to cool and set without clumping together if you prefer.

Puppy Chow Variations

• Use a different chocolate. Dark chocolate, milk chocolate, semi-sweet chocolate, or white chocolate chips can be used according to your preference.
• Try a different kind of cereal. You can use Corn Chex, Rice Chex, Wheat Chex, Cinnamon Chex, or even Chocolate Chex according to your preference. Crispix cereal is a good substitute too.
• Add in some extras. You can add candy or some of your other favorite snacks to Puppy Chow to make it into a Puppy Chow Snack Mix! Try mini marshmallows, chopped Peanut Butter Cups, peanut butter chips, Hershey’s Kisses, chocolate chips, mini salted pretzels, honey-roasted peanuts, M&Ms, or Reese’s Pieces for more flavor and texture.

Serving Suggestions

Puppy Chow is a festive treat that’s perfect for the holiday season. Add in some red and green M&Ms and serve it in decorative bowls during parties, or pack it into small gift bags as a delightful homemade gift!

For a dessert twist, try serving Puppy Chow with a side of milk or sprinkled over my No Churn Chocolate Ice Cream for an extra indulgent treat.

Make my Dessert Charcuterie Board and serve it with a bowl of Puppy Chow for extra sweetness!

More Amazing Dessert Recipes To Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Puppy Chow

Puppy Chow is a homemade version of the classic snack mix, Muddy Buddies! Made with chex cereal, chocolate, peanut butter and powdered sugar, it's an addictive treat that's a hit at every occasion!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 12

Calories 417cal

Author Ashley Fehr

Ingredients

• 10 cups Chex Cereal (1 regular box – 395g or 14oz)
• 1¼ cups chopped chocolate (166g)
• 1 cup smooth peanut butter
• ¼ cup salted butter
• ¼ teaspoon salt
• 2 cups powdered sugar

US Customary – Metric

Instructions

• Pour Chex cereal into a large mixing bowl.
• In a medium microwave-safe bowl Melt the mixture of chocolate chips, peanut butter, and butter, use a microwave-safe bowl and heat in 30-second intervals, stirring each time. This prevents burning and ensures a creamy, lump-free mixture.
• Pour chocolate mixture over the Chex cereal. Stir gently with a spatula to evenly coat the cereal.
• Once the cereal is well coated sprinkle powdered sugar on top and stir to mix well. If needed, add a little more until the cereal is completely covered.
• Allow some time for the puppy chow to cool and set, then serve.

Video

Notes

Ingredients and Substitutions

• You can substitute the salted butter with additional peanut butter.
• If you’d like the recipe to be dairy-free, use dairy-free dark chocolate instead of milk chocolate and vegan butter or substitute with peanut butter.

Storage

• Store: Once the Puppy Chow has cooled and set, transfer it to a large airtight container or large plastic bag. This will keep it fresh and crunchy, and keep it from going stale. It can be stored at room temperature on the counter or in the cupboard for up to a week.
• Freeze: To prep ahead for the holidays, or to just have some on hand for family movie nights, you can freeze your Puppy Chow for a longer shelf life. Once cooled and set, store the mix in airtight containers or plastic bags and put in the freezer for up to 2 months. When you’re ready to enjoy it, simply allow it to come to room temperature, and it’s good to go!

Nutrition

Calories: 417cal | Carbohydrates: 55g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 356mg | Potassium: 218mg | Fiber: 2g | Sugar: 33g | Vitamin A: 535IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 8mg

The post Puppy Chow appeared first on The Recipe Rebel.

This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it’s the perfect holiday treat!

Love chocolate and peanut butter? Try this Puppy Chow, these Chocolate Peanut Butter Pretzel Candies or these Peanut Butter Balls next!

Chocolate Peanut Butter Pinwheel Fudge is mouthwateringly delicious, but it’s also a total showstopper.

Usually, this blog focuses on making easy and healthy weeknight dinner solutions for you busy folks.

But, by the time December rolls around, I always have visions of chocolate and peanut butter, mint and white chocolate, cranberry, caramel, and nuts!

Pinwheel Fudge looks fancy and festive with it’s swirl pattern, and double flavored fudge mix.

While it’s impressive to the eye, it’s so simple to make and uses just three ingredients.

This easy recipe is perfect for little hands to help too, and it only requires 30 minutes of hands-on time!

Some of my other favorite treats for holiday parties include Mint Chocolate No Bake Cookies, Cranberry Chocolate Chunk Blondies, and Cranberry Cake and pies (okay, not pies), fudge and candies, and Grandma’s Candy Popcorn!

Ingredients Needed:

• Peanut Butter Chips: use your favorite brand for the peanut butter fudge.
• Chocolate Chips: any kind of chocolate chip is good here; choose milk chocolate chips for a sweeter flavor or dark chocolate chips for a more balanced treat.
• Sweetened Condensed Milk: the not-so-secret main ingredient of fudge! Use your favorite brand.

How to Make Homemade Pinwheel Fudge

This recipe is easy to make but takes a little time! Full instructions are included in the recipe card below.

1. Make chocolate fudge: Combine chocolate chips and half the can of sweetened condensed milk. Microwave and stir until the chips have melted.
2. Put in pan: Spread the mixture onto the prepared pan in a layer, using your hands to smooth it out if you have to, then refrigerate.

3. Make peanut butter fudge: Combine peanut butter chips and the rest of the sweetened condensed milk. Microwave and stir it until smooth.
4. Add peanut butter fudge layer: Spread the peanut butter fudge layer on top of the chocolate fudge mixture carefully, and refrigerate.

5. Roll the fudge slab: Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind.
6. Slice: Wrap in plastic wrap and let it chill in the refrigerator before slicing it with a sharp knife.

Pinwheel Fudge FAQs

An edible gift!

Holiday fudge is always a welcome edible gift!

Put slices of your Pinwheel Fudge into cute little gift bags or holiday tins lined with tissue paper and parchment paper, and add a handwritten note. These make for amazing holiday gifts or ‘just-because’ treats for your friends, family, or neighbors.

Pinwheel Fudge Variations

• Mix up the chips. You can use any kind of chips for this fudge; try dark chocolate chips, white chocolate chips, butterscotch chips, or peanut butter chips here.
• Add other flavors. My favorite part about this recipe is the flexibility! Add some mint extract, orange extract, or almond extract to make something totally unique.
• Other add-ins. Toss in some chopped nuts, some crushed candy canes, swirl in a ribbon of caramel, or sprinkle on some sea salt before rolling for that extra oomph​!

Serving Suggestions

Make this Pinwheel Fudge along with my Peanut Butter Chocolate Fudge with Pretzels, Peanut Butter Oatmeal Chocolate Chip Cookies, Chocolate Peanut Butter Pretzel Candies, and these Better No Bake Chocolate Peanut Butter Bars for a peanut butter and chocolate treat tray!

More Peanut Butter Dessert Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Puppy Chow

Desserts

No Bake Chocolate Peanut Butter Pinwheels

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No Bake Chocolate Peanut Butter Pinwheels

This no-bake Chocolate Peanut Butter Pinwheel Fudge recipe is so easy to make and only has 3 ingredients! With layers of peanut butter fudge and chocolate fudge rolled together into a pinwheel shape, it's the perfect holiday treat!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24

Calories 163cal

Author Ashley Fehr

Ingredients

• 1 ½ cups peanut butter chips (237 grams)
• 1 ½ cups chocolate chips (237 grams)
• 1 can sweetened condensed milk (14 oz/300 ml)

US Customary – Metric

Instructions

• Line a 15×10" baking sheet with parchment paper.
• In a medium, microwave safe bowl, combine chocolate chips and half the can of sweetened condensed milk — it's important that you measure 150 ml in a liquid measuring cup or 190 grams or about 5 oz on a scale — don't eyeball it!
• Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
• Spread onto prepared pan in a layer about 1 cm or between ¼ and ½ inch thick. Use your hands to smooth it out if you have to (it's not sticky, so it will spread easily!). Refrigerate while you prepare the peanut butter.
• In another medium, microwave safe bowl, combine peanut butter chips and the rest of the sweetened condensed milk. Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
• Spread on top of the chocolate fudge mixture carefully — drop by spoonful on top of the chocolate and spread gently with a spatula. It sets quickly so this should be easy enough to do, though it may not be perfect.
• Refrigerate for 15-20 minutes or until easy to roll without squashing it. If you take it out and it's hard to roll, put it back in another 20 minutes (you can speed this up by doing 5 minutes in the freezer at a time).
• Starting at the long side, roll up carefully and tightly, making sure to leave the parchment behind. Wrap in plastic wrap and chill for 2-4 hours before slicing.
• Store in an air tight container in the fridge for up to 2 weeks or freeze up to 3 months.

Video

Notes

Ingredients and substitutions:

This recipe works great with any kind of chips! Just be sure to use exactly the same amount.

Storage:

• Store: Store this Pinwheel Fudge in an airtight container in the fridge for up to 2 weeks.
• Freeze: You can freeze your Pinwheel Fudge for up to 3 months. Put parchment paper between each layer to prevent them from sticking together, and store them in a Ziploc bag or freezer-safe container.

Nutrition

Calories: 163cal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 45mg | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.4mg

The post No Bake Chocolate Peanut Butter Pinwheels appeared first on The Recipe Rebel.

Got extra cranberries? Try these Cranberry Bliss Bars or this Cranberry and Bacon Cream Cheese Appetizer next!

‘Tis the season for easy, gift-able treats like this Cranberry White Chocolate Fudge!

I love giving fudge as an edible gift during the Christmas holiday, especially when it comes together as quickly as this one.

You can easily make a double or triple batch of this white fudge (or mix up the flavors a bit with my Peppermint Bark Fudge or Peanut Butter Chocolate Fudge with Pretzels) and have a variety to offer for cookie boxes potluck platters!

You can mix and match the dried fruit and nuts according to your tastes, but I love the vivid pops of red and green in this white fudge. It’s so festive!

For more sweet treats that would be great as a holiday gift, try my Soft Molasses Cookies Recipe, Chocolate Peppermint Icebox Cookies, this Easy Mint Chocolate Truffles Recipe, jars of my Easy Candied Nuts Recipe, or something from my 31 Best Christmas Cookie Recipes!

Ingredients Needed:

• White Chocolate: use your favorite kind of white chocolate here, and a good quality white chocolate for the best results.
• Sweetened Condensed Milk: this is the sweet base of our creamy fudge. Use your favorite brand.
• Butter: use salted butter to enhance the flavors, or add a dash of salt to the mixture if you only have unsalted butter.
• Vanilla: vanilla extract adds a subtle warmth and works well with the sweet flavors in fudge.
• Cranberries: use dried cranberries for this recipe to add flavor and texture. Other dried fruit also works well!
• Pistachios: I love using pistachios in this fudge recipe, as they work well with white chocolate. You can swap them with any kind of chopped nuts you enjoy.

How to Make Easy White Chocolate Cranberry Fudge

This recipe comes together quickly! Full instructions are included in the recipe card below.

1. Mix chocolate, milk, butter, and vanilla: Combine chocolate, condensed milk, butter, and vanilla in a microwave-safe bowl. Alternate between microwaving it and stirring it until smooth.
2. Add mix-ins, put in a dish, and chill: Stir in the cranberries and pistachios and spread into a prepared pan or dish. Refrigerate until set, a few hours or overnight.
3. Slice and serve: Slice into small squares and serve!

White Chocolate Cranberry Pistachio Fudge FAQs

Tips and Notes

• Double boiler. You can use a double boiler rather than the microwave to melt your ingredients together if you prefer, but it will take a little longer. 
• Rubber Spatula. You’ll want a rubber spatula to scrape the bowl clean as you pour the mixture into the pan.
• Garnish. Press extra cranberries or nuts into the top of the fudge before chilling it for more flavor and a better presentation.
• Gifting your fudge. If you’re planning to gift your fudge for the holidays, I’d recommend lining a cute holiday tin, box, or bag with colorful tissue paper and then parchment paper before putting the fudge in it. This will keep the fudge freshest and also look great!

White Chocolate Cranberry Fudge Recipe Variations

• Add-ins. Add in some white chocolate chips, sprinkles (festive ones for Christmas time!), or even some orange zest. They’ll add more flavor, texture, and color, or match your special occasion!
• Try other flavor combinations. Make your own flavor of fudge to satisfy your sweet tooth. Simply change the kind of chocolate, dried fruit, and nuts you use in it. Try milk chocolate with raisins and peanuts, or dark chocolate with dried cherries and chopped almonds!

More Easy Christmas Desserts To Try

Desserts

Fudge Puddles (Chocolate Peanut Butter Cookie Cups)

Desserts

No Bake White Chocolate Peppermint Oreo Truffles

Candy

Grandma’s Candy Popcorn Recipe + VIDEO

Desserts

Peppermint Bark

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Cranberry White Chocolate Fudge

This Cranberry White Chocolate Fudge is creamy, sweet, and indulgent! Made with 6 simple ingredients and less than 10 minutes of hands-on time, it's perfect for making during the busy holiday season!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 8 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 8 minutes minutes

Servings 20 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 3 cups chopped white chocolate (about 400 grams)
• 1 can sweetened condensed milk (14 oz or 300 ml)
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract
• 1 cup dried cranberries
• ½ cup chopped pistachios or another nut if desired

Instructions

• In a large bowl, combine chocolate, condensed milk, butter and vanilla. Microwave on high in 45 second intervals, stirring well each time, just until smooth.
• Stir in the cranberries and pistachios, pour mixture into an 8×8” square pan (I like to line mine with parchment paper) and spread it into an even layer. Refrigerate until set, a few hours or overnight.
• Slice into square and serve.

Notes

Ingredients and Substitutions:

• White Chocolate: any kind of chocolate will work here! Use dark or milk chocolate if you prefer, or any flavor of chocolate chips.
• Cranberries: I love dried cranberries and white chocolate, but you can swap for raisins, dried blueberries, goji berries, or another dried fruit that is chopped into small pieces.
• Nuts: any nuts, or no nuts, will work just fine! Chop them into small pieces if you are using almonds, pecans, or walnuts.

Storage:

• Store: You can store Cranberry White Chocolate Fudge at room temperature in an airtight container for 1-2 weeks, in the fridge for 3-4 weeks.
• Freeze: Fudge freezes really well, simply cover the dish in plastic wrap, or store the fudge in a freezer-safe container in the freezer for 2-3 months. Allow it to defrost before serving.

Nutrition

Calories: 217cal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 165mg | Fiber: 1g | Sugar: 27g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 0.2mg

The post Cranberry White Chocolate Fudge appeared first on The Recipe Rebel.

Dulce de Leche is a thick caramel sauce made with just one ingredient! Perfect for cakes, ice cream, cheesecake and more!

See the step by step recipe video down in the recipe card.

Who would have ever thought that one ingredient could be so life-changing?

This one ingredient Dulce de Leche is so easy to make, and requires just a couple minutes prep (if that!) and then a little bit of babysitting (it’s nothing, I promise!).

The result?

Thick, golden, caramel-flavored deliciousness that is the perfect spreadable consistency for pies, cheesecake, cake filling, or spooned over ice cream.

What is Dulce de Leche?

Dulce de leche is a thick caramel flavored sauce, that is usually quite thick. It comes to us from Latin America, and the original I’m sure is more of a labor of love (and likely worth it).

It’s made with more milk or cream than regular caramel sauce, so even though it is very rich and decadent, I usually find it less sweet than caramel sauce.

This shortcut Dulce de Leche is made with sweetened condensed milk, and is an easy treat!

It is perfect for using in cakes and pies where you want that caramel flavor but don’t want it running all over the place.

How to make Dulce de Leche:

I’ve included a more detailed recipe below, but here is a quick overview with a few extra tips!

1. Grab a can or a few cans of sweetened condensed milk — you can use regular or low fat, both work great!
2. Remove the labels from all cans and place in the bottom of a large pot.
3. Add water so that the cans are completely covered — go for a little extra here if you have room because some will boil off as we cook the Dulce de Leche.
4. Bring it to a boil and let it roll! I usually set the timer for 3 hours (2-2.5 for a thinner sauce that’s lighter in color), and check to make sure the water is over the cans periodically. You can put the lid on the pot to reduce the amount of steam that escapes.
5. Let cool completely to room temperature before storing.

How long can I keep Dulce de Leche?

One of the benefits of cooking the Dulce de Leche in the sealed can is that it can be stored at room temperature for up to 3 months — perfect for last minute desserts!

If it opened, you can store it for up to 2 weeks in the fridge.

What can I use it for?

• Add a couple tablespoons to this Homemade Whipped Cream for Dulce de Leche Whipped Cream.
• Stir it into vanilla ice cream for an extra special frozen treat
• Spread a layer into these White Chocolate Gingersnap Oreos to take them over the top
• Swap it for the filling in this Millionaire Shortbread and save yourself a step!
• Spread a thick layer over cooled Instant Pot Cheesecake or Vanilla Cheesecake

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Dulce de Leche

Dulce de Leche is a thick caramel sauce made with just one ingredient! Perfect for cakes, ice cream, cheesecake and more!

Course Dessert

Cuisine American, canadian, Mexican

Prep Time 2 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 2 minutes minutes

Servings 20 servings

Calories 45cal

Author Ashley Fehr

Ingredients

• 300 ml can sweetened condensed milk (any size can will work)
• water to cover cans

Instructions

• Remove labels from cans of sweetened condensed milk (you can cook as many as you have room for, and any size will work!).
• Place cans in a large pot and cover with water — they need to be completely submerged so choose a large pot!
• Bring water to a boil over high heat, cover and reduce heat to medium-low. Cook at a low boil for 2.5-3 hours — 2-2.5 for a lighter, slightly thinner sauce, and 3 hours for a thicker, deeper sauce.
• Remove from water and cool completely before storing. Closed cans can be stored up to 3 months at room temperature before using.

Video

Notes

A serving is 1 tablespoon

Nutrition

Calories: 45cal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 15mg | Sugar: 9g | Vitamin A: 38IU | Calcium: 38mg

The post Dulce De Leche appeared first on The Recipe Rebel.

See the step by step video down in the recipe card.

It’s no secret that we love anything Reese’s or peanut butter and chocolate around here!

If you’re the kind of person who finds all the fun shapes and Reese’s treats that come out with every holiday totally irresistible, then you will love these homemade Peanut Butter Eggs.

The recipe is based off of the Peanut Butter Balls we obsess over at Christmas, but we roll press the filling into a pan and cut it out with an Easter egg cutter before coating in chocolate.

They are an easy Easter dessert to make, one that is also fun to gift!

How to make Peanut Butter Eggs:

1. Whip up your peanut butter filling: I like to use a hand mixer to make quick work of this step, but a mixer isn’t necessary. If you are mixing the filling by hand, I recommend warming the peanut butter and butter in the microwave until they are quite soft or melted to make it easier. If you do this, they will need a little extra time to set before cutting.
2. Press your filling into a pan and chill until firm: I like to use a pan rather than just rolling out my filling with a rolling pin, because it’s the easiest way to get a smooth, even layer without cracking.
3. Once your filling is set, remove it from the pan and cut out as many Easter egg shapes as you can get. The exact number will depend on the size of your cutter.
4. Extra peanut butter filling? Don’t waste it! Gather it up and press it into the cutter, or roll it into balls to coat.
5. Freeze your peanut butter eggs so they are very firm: this will ensure they keep their shape and the chocolate sets quickly!
6. Melt chocolate over a double boiler: this will prevent your chocolate from seizing and becoming hard and clumpy.
7. Dip your eggs in the chocolate, turning to coat completely, and place on a parchment-coated sheet pan to set completely. I prefer to do this in the fridge (because when it comes to peanut butter eggs, I’m a little impatient!), but they will set at room temperature with time.

How to melt chocolate with a double boiler:

1. Find your smallest pot and fill it with about 1″ of water
2. Find a medium-sized glass bowl that fits over the top, without touching the water or the bottom of the pot.
3. Place your chopped chocolate into the glass bowl.
4. Bring the water in the small pot to a simmer over medium-high heat. Reduce heat to low and place the glass bowl over top.
5. Heat chocolate over gently simmering water, stirring frequently, until smooth.

Ingredients and substitutions:

• Smooth peanut butter: you can easily swap this for chunky peanut butter if you like a little texture, but I do not recommend natural peanut butter as it has a different consistency.
• Butter: I typically recommend unsalted butter, but you can use salted butter and omit the salt if that is what you have.
• Powdered sugar: Since powdered sugar is our only dry ingredient, it’s really what holds that peanut butter together! I don’t recommend swapping it for another sugar.
• Solid chocolate bars: For coating these peanut butter eggs, I like to use solid dark chocolate bars that you find in the chocolate bar aisle (rather than chips or melting wafers). Chocolate chips don’t melt as smoothly as solid chocolate bars. You can swap the dark chocolate for milk chocolate or white chocolate.

How to store homemade Peanut Butter Eggs:

These Easter eggs should be stored in the refrigerator or freezer. At room temperature, the chocolate can become soft and slide off of the eggs, which nobody wants to see!

They can be frozen for up to 3 months, which is usually where most of mine end up! Simply place in a zip top freezer bag or an airtight container with layers of parchment in between.

More Easter recipes!

• Easter No Bake Birds Nest Cookies
• Mini Egg Cookie Cake
• Coconut Cream Pie
• Coconut Bread

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Reese’s Peanut Butter Eggs

These homemade Reese's Peanut Butter Eggs are creamy, sweet, salty and coated in chocolate! Our favorite Easter candy!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Chilling: 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 20 eggs

Calories 386cal

Author Ashley Fehr

Ingredients

• 2 cups smooth peanut butter (not natural)
• 1/2 cup unsalted butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 3 cups powdered sugar
• 5-6 tablespoons milk
• 350 grams dark chocolate
• 3 teaspoons canola oil
• 100 grams white chocolate (optional)
• food coloring

Instructions

• In a large bowl, microwave peanut butter and butter until almost melted. Mix well or beat with an electric mixer until combined. Add vanilla and salt and mix until combined.
• Gradually add the powdered sugar, mixing with an electric mixer until combined. It will be a little crumbly at this point. Add enough milk so that a soft peanut butter "dough" comes together — it will firm up as it cools so we want it on the softer side.
• Press into a 9×13" pan lined with parchment paper and chill in the refrigerator until cooled, about 30-60 minutes.
• Remove peanut butter filling from pan and peel away parchment paper. Use an egg shaped cookie cutter to cut shapes out of filling. Place on a parchment lined baking sheet. Rework any leftover peanut butter filling, rolling it into a ball and pressing it into the cookie cutter to make egg shapes with remaining filling. Place baking sheet in the freezer and freeze for 30-60 minutes, until firm.
• Make a double boiler to melt your chocolate: place 1″ of water in a small pot and bring it to a simmer over medium high heat.
• Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the chocolate and oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
• Use a fork to place eggs in chocolate and coat, tapping on the edge of the bowl to remove excess chocolate before placing it on the baking sheet.
• Use the same method listed above to melt the white chocolate (no oil necessary). Add in food coloring as desired. Place in a zip top sandwich bag and snip the end to drizzle over finished eggs.
• Store in the refrigerator or freezer until serving.

Video

Notes

*This is a large recipe, but it is easily halved if you only want 10 eggs.

Nutrition

Serving: 1egg | Calories: 386cal | Carbohydrates: 38g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 208mg | Potassium: 320mg | Fiber: 3g | Sugar: 27g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg

The post Reese’s Peanut Butter Eggs appeared first on The Recipe Rebel.

This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!

Love shortbread? Try these Toffee Shortbread Cookies next!

This recipe was first posted on Spend With Pennies.

I just can never resist a sweet and salty treat, and this Millionaire Shortbread is one of my favorites to make around the holidays (but really, why don’t I make them more often throughout the year?!).

It has a shortbread base similar to these Lemon Cheesecake Bars and these Butter Tart Squares (<– another holiday favorite!), a rich and thick caramel filling, and is topped with dark chocolate — I like my chocolate not too sweet to balance out the caramel!

Bar cookies are so perfect for making a big batch at once, so that there are lots to share with friends, family and neighbors — but I promise you it will be difficult to share once you have a taste!

Here’s a quick breakdown of how they’re made — be sure to see the complete recipe and instructions in the recipe card below.

How to make Millionaire Shortbread:

1. Start with the crust: mix together the butter, sugar and flour until crumbly — I like to use a pastry cutter, a fork, or my hands (don’t tell!). Note that it won’t look like dough, but when you press it firmly in your hands it will hold together. If it doesn’t, add a tablespoon more butter or water and try again.
2. Bake just until dried on top and lightly golden — they shouldn’t look glossy. You don’t want to overbake or your shortbread will be very firm.
3. Stir together the caramel ingredients in a medium saucepan and bring to a boil — then keep stirring! Sugar burns easily, so you do need to stay by the stove with whisk in hand.
4. Spread the caramel over the crust and let set completely before adding your chocolate — this way your layers will be nice and clean and not run together. Don’t rush this!
5. Melt your chocolate with some butter, then pour over the caramel and chill to set. You can do this on the counter or in the refrigerator, but the refrigerator does help speed up the process (and I know you want to dig into them!)

Variations on this Millionaire Shortbread:

• Substitute a couple tablespoons of flour in the shortbread base for cocoa powder for a chocolatey twist!
• Once the caramel has boiled, stir in coconut, rum, or almond extract for an extra hit of flavor. Start with 1/4-½ teaspoon and adjust from there.
• Stir chopped nuts, dried cranberries or raisins into your caramel before pouring onto the crust
• Change out the dark chocolate for milk or white, or add a drizzle to the top after the topping sets for a fun and festive look

How to store shortbread:

Because this Millionaire Shortbread is made with fresh dairy, it is best stored in the refrigerator or freezer. It’s also a good way to make sure the chocolate stays firm and doesn’t get too warm!

Place it in an airtight container, with wax paper between layers, and refrigerate for one week, or frozen for up to 3 months.

I like to make a batch and keep it in the freezer, so that I have some ready whenever I want to bring a box of goodies to a friend in need!

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Millionaire Shortbread recipe

This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 36 bars

Calories 235cal

Author Ashley Fehr

Ingredients

Shortbread Crust:

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

Caramel:

• 1 cup unsalted butter or use salted and omit the salt
• 1 cup brown sugar
• 14 oz can sweetened condensed milk
• 4 tbsp corn syrup
• 1/4 teaspoon salt

Chocolate Ganache:

• 1 1/2 cups chopped dark chocolate or chips
• 1/3 cup cream any kind

Instructions

• Preheat oven to 350 degrees F and line a 9×13″ pan with parchment paper or grease lightly.
• Combine butter, flour and sugar for crust with a mixer or pastry cutter until crumbly. Press firmly into the bottom of the prepared pan.
• Bake 12 minutes or until it looks slightly puffed and dry. Remove from oven and let cool while you prepare the filling.
• Combine butter, sugar, sweetened condensed milk and corn syrup in a large saucepan. Heat over medium heat until it comes to a boil, watching carefully and stirring continually.
• Boil 5 minutes, stirring constantly. Stir in salt and pour over the crust. Let chill completely in the refrigerator before adding the chocolate.
• For the ganache, place the chocolate and cream in a small pot over low heat. Stir constantly until melted and pour over firm caramel layer and spread evenly. Optional: sprinkle with flaked sea salt.
• Let chill until chocolate layer is set before slicing.

Nutrition

Calories: 235cal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 35mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

The post Millionaire Shortbread recipe appeared first on The Recipe Rebel.

This Caramel Popcorn is an easy, sweet and salty treat that everyone loves! Crispy and crunchy without being hard, no candy thermometer required!

If you love this Caramel Popcorn, you’ll also enjoy this Caramel Puff Corn (and, hey! No messing with popcorn kernels) and my Grandma’s Candy Popcorn!

Caramel Popcorn

Popcorn is one of my all time favorite snacks — we go through a ton of it.

Most nights, it’s a bag of microwave popcorn with some extra popcorn seasoning and that’s as fancy as it gets.

But if I make a batch of this Caramel Popcorn?

It never lasts long!

It is sweet and salty and crazy addictive — the perfect homemade gift for the holiday season or movie night snack any time of year!

There’s no air popper and no candy thermometer required, which means you can whip this up even if you don’t have any special equipment!

How to pop popcorn without an air popper:

Place ⅓ cup popcorn kernels in a brown paper bag.

Fold the very top of the bag over twice — just the very top inch or two, you want to leave lots of room for the kernels to expand!

Microwave on high for 1.5-2 minutes, until the popping has slowed considerably.

Dump into a bowl and sift through to remove any unpopped kernels.

⅓ popcorn kernels will make about 5 cups popped popcorn.

How to make Caramel Popcorn:

This is just an overview with extra helpful tips — see the full step by step recipe and video below!

1. Preheat your oven so it is ready to dry your caramel popcorn. Line a baking sheet with parchment paper, because I promise you won’t want to scrub the caramel off the pan afterwards!
2. Pop popcorn and remove and unpopped kernels — this is important because we don’t want any chipped teeth!
3. Cook your caramel over the stove, stirring constantly to avoid burning.
4. Add the baking soda and watch it go crazy! Keep on stirring until the foaming stops. Stir in the vanilla.
5. Pour caramel over popped popcorn, and bake at a low temperature, stirring a few times, until dried.

Tips for making the BEST Caramel Corn:

There are a few extra tidbits of advice I wanted to add here, that came out of many, many rounds of testing.

I am picky when it comes to Caramel Popcorn — it can’t taste burnt, it has to have the right amount of salt, it can be too sticky, I don’t want it stuck in my teeth, and on and on.

I tested this recipe over and over again until it was PERFECT. And here are a few extra tips:

• It’s okay if the caramel doesn’t cover all of the popcorn (and even looks a little sparse) when you first pour it on. Just stir it the best you can, and put it in the oven. The caramel will thin out again and when you stir it, it will become more evenly distributed.
• I find it works better, when there is still some white of the popcorn showing after baking, so don’t stress perfect coverage. If there is too much caramel on the popcorn (I know, what?!), it is harder to eat and can actually be overly sweet. A little white showing allows for perfect balance.
• The vanilla adds so much more flavor than you can imagine, so don’t skip it.
• Don’t let it set up too much before you break it into pieces — 5 minutes or a little longer is enough, just so that it is cool enough to handle. If you wait too long, the caramel will set firm and you will have one big caramel popcorn rock, that will shatter into tiny pieces when you try to snap it.

Variations on this Caramel Popcorn recipe:

• Add flavor extracts to your caramel — just stir them in after you have stirred in the baking soda! Vanilla, rum, coconut, almond, etc. would all be great.
• Stir in cinnamon or other warm spices to the caramel just before pouring over the popcorn
• Sprinkle caramel popcorn with flaked sea salt before baking for an extra salty hit
• Add some mixed nuts or dried fruit to your popcorn on the baking sheet before adding your caramel for a Crunch ‘n’ Munch or Moose Munch vibe! Sweet, salty, crunchy and totally addicting.

How to store Caramel Popcorn:

This Caramel Popcorn can be store at room temperature in an air tight container for 2-3 weeks, but we prefer to eat it within a few days.

I do not recommend refrigerating or freezing caramel popcorn.

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Caramel Popcorn

This Caramel Popcorn is an easy, sweet and salty treat that everyone loves! Crispy and crunchy without being hard, no candy thermometer required!

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 cups

Calories 200cal

Author Ashley Fehr

Ingredients

• 12 cups popped popcorn (unseasoned) (see note above if you do not have an air popper)
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup corn syrup
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

• Preheat oven to 250 degrees F.
• Line a large rimmed baking sheet with parchment paper (you want some overhang here!) and place popcorn on the pan.
• In a large pan or pot (you want some extra room here, as the baking soda will cause the caramel to bubble!), melt brown sugar, butter and corn syrup over medium heat and bring to a boil.
• Boil for 2 minutes (watch the clock!) and then stir in the baking soda. Whisk constantly until the bubbles die down, then remove from the heat and stir in the vanilla and salt.
• Pour over popcorn on baking sheet, stirring until most of the popcorn is coated (it's okay if it's not perfect, you will continue to stir as it bakes).
• Bake at 250 degrees F for 45 minutes, stirring every 15 minutes. For chewier popcorn, bake a little less.
• Remove from the oven and let cool for 10 minutes before breaking into chunks.

Video

Nutrition

Calories: 200cal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 61mg | Fiber: 2g | Sugar: 23g | Vitamin A: 258IU | Calcium: 18mg | Iron: 1mg

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