Snowman Bark

Snowman Bark is so fun and easy to make! It also makes a great Christmas gift for friends, a hostess or neighbors!  Super fun to make on a snow day with the kiddos too! Thank you Party Pinching

RM Palmer 1 pound Belgian Milk Chocolate Bullion Bar
2 cups mini marshmallows
black edible marker
orange edible marker
1 cup pretzel sticks
white nonpareils sprinkles

• Using the edible markers, make a snowman face on the mini marshmallows.
• Snap the pretzel sticks into small pieces.
• Melt the Chocolate over a double boiler until smooth.
• Pour onto a cookie sheet lined with parchment paper and IMMEDIATELY top with the marshmallows, pretzel sticks and sprinkles.
• Put in refrigerator to harden - about 20 minutes.
•  Once completely set, break into pieces. 
• You can wrap them up in cellophane bags or put them in a pretty tin as a gift too!
• Now you have an adorable treat for Christmas! 

Pecan Pie Cheesecake Fudge

Starting with a salty crunchy crust made with saltines, then a layer of pecan pie filling and if that’s not enough a cheesecake fudge on top sprinkled with chopped pecans. A must have for the holiday dessert table, bake sale or as a gift!Thank you Lady Behind the Curtain

For the Crust and Filling:
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup sweetened condensed milk

For the Cheesecake Fudge:
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
1 - 3.4 ounce instant cheesecake (or vanilla) pudding mix, DRY
1 cup pecans, chopped

• Preheat oven to 425 degrees.
• Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
• Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
• In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
• Make sure the sugar mixture is at a COMPLETE BOIL before cooking for 2 minutes.
• Remove from heat and stir in the sweetened condensed milk
• Slowly pour over crackers.
• Use a spatula to make sure all the crackers are covered.
• Bake 10 minutes.
• Set aside and make fudge topping.
• In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix
• Heat until melted and smooth.
• Add the marshmallow and stir until melted and smooth.
• Pour hot fudge over filling. 
• Smooth using an off set spatula.
• Sprinkle on pecans, press down with the palm of your hand.
• Refrigerate until set (at least 2 hours or overnight).
• Remove from refrigerator.
• Carefully remove foil making sure to get all the pieces and cut into small squares.
• Store at room temperature.

Mint Oreo Bark

So easy and so good. Thank you Wine and Glue

1/2 of a 15.5 oz package of regular Oreos (about 20 cookies)

24 oz bag of white morsels

1/4 to 1/2 tsp of peppermint extract...to taste 

green food coloring

• Break the Oreos into a bowl.
• Melt the chocolate according to the directions on the bag.
• Quickly add the peppermint and food coloring.
• Stir in the Oreos.
• Pour the mixture into a wax paper lined pan.
• Put it into the freezer for two hours.
• Break it up and enjoy!



Heavenly Hash Candy

With just four ingredients, this candy recipe is easy and will make nice Christmas gifts. Thank you Syrup and Biscuits



1 (10 ounce) package miniature marshmallows
1 (12 ounce ) package semi-sweet chocolate chips
1 cup smooth peanut butter
1 cup butter

• Butter 13×9  dish.
• Spread marshmallows in an even layer in buttered dish.
• Place remaining ingredients in a medium saucepan over low heat.  
• Stir until melted.
• Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
• Chill overnight before cutting.  
• Store in refrigerator.



Red Velvet Fudge

Im starting to think ahead to Valentines Day which is in a couple of weeks.This two bite mouthwatering M&M's® Red Velvet Fudge is the perfect sweet treat to share with friends and family. Thank you Self Proclaimed Foodie

Fudge:

• 2 cups white chocolate chips (11 ounce bag)
• 1 cup milk chocolate chips
• 14 ounce can sweetened condensed milk
• 1 vanilla bean, scraped or 1 teaspoon pure vanilla extract
• 1 teaspoon liquid red food gel
• 9.9 ounce package M&M's® Red Velvet

Frosting:

• 4 ounces cream cheese, room temperature
• 2 tablespoons unsalted butter, room temperature
• 1 cup powdered sugar
• 1 vanilla bean, scraped or 1 teaspoon pure vanilla extract
• 
  

• Line 8x8 pan parchment paper or aluminum foil
• In a bowl over a saucepan with boiling water melt the white chocolate chips, milk chocolate chips, and sweetened condensed milk, stirring occasionally. 
• This may take 5-10 minutes. 
• Add the red food gel and stir until fully combined.
• Pour half of the fudge into prepared pan
• Top with a third to a half of the M&M's® Red Velvet candies
• Pour remaining fudge on top. 
• Store in refrigerator while you make the cream cheese frosting.
• Cream together the softened cream cheese and butter a mixer. 
• Add confectioners sugar and vanilla bean and beat on high speed until light and fluffy
• Scrape sides and bottom to ensure thorough mixing.
• Spread the cream cheese frosting on top of your red velvet fudge. 
• Top with remaining M&M's® Red Velvet candies. 
• Refrigerate at least one hour until fudge is firm and frosting has firmed up 
• Remove fudge from pan and set on cutting board. 
• The best method to cut the fudge is to use a large, sharp, hot knife. 
• Boil some water and put it in a tall glass that fits your knife. 
• Submerge the knife to get it hot, wipe off with a paper towel and cut
• Repeat.

Easy Cranberry Cashew Fudge

Easy fudge you can make in 10 minutes. Ideal for Thanksgiving  and Holiday Gift Giving. Thank you A Little Claireification

 

1 2/3 cup packed brown sugar

2/3 cup NESTLÉ® CARNATION® Evaporated Milk

4 tbsp butter

1 tsp cinnamon

1/2 tsp salt

1 7 oz jar marshmallow cream

1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 tsp vanilla extract

1 cup dried cranberries

1 cup whole salted cashews

 

• Line an 8” x 8” square baking pan with parchment paper, overlapping the sides for easy removal.
• Combine sugar, evaporated milk, butter, cinnamon and salt in a medium saucepan.
• Once mixture just starts to bubble, add the marshmallow cream (makes it easier to incorporate).
• Bring to rolling boil over medium heat, stirring constantly.
• Boil for 5 minutes or until mixture starts to thicken, no less than 4 more minutes.
• Remove from heat.
• Stir in chocolate chips and vanilla until the chocolate melts and is blended.
• Fold in the cranberries and cashews.
• Pour into prepared pan.
• If adding any toppings, work fast as the fudge will begin to set up quickly.
• Chill in the refrigerator until completely set, 2 hours or overnight.
• Remove from pan, and cut into 1” squares.
• Store in refrigerator in an air tight container or freeze for up to 4 weeks.

White Chocolate Raspberry Swirled Fudge

Creamy White Chocolate Fudge with a Raspberry swirl. Thank you Shugary Sweets

 

2 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
3/4 cup heavy cream
1 teaspoon pure vanilla extract
11 ounces white chocolate chips, 1 bag
1 jar marshmallow cream, 7 ounces
1/2 cup raspberry jam

• Line an 8-inch square baking dish with parchment paper. Set aside.
• In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
• Bring to a rolling boil while stirring constantly.
• Set timer and boil for a full FOUR minutes (keep stirring).
• Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
• Pour boiling butter mixture over morsels.
• Turn electric mixer on medium and combine until white chocolate is melted and smooth.
• At this point you can either pour this mixture into your prepared pan. 
• Top with the raspberry preserves and swirl it in with a knife, working quickly.
• Or you can pour all but about 1 cup of fudge into the pan. 
• To the remaining fudge, add the raspberry preserves and combine quickly 
• Pour over fudge in pan.
• Refrigerate for 3 hours.
• Cut into bites and serve.
• Store in an airtight container in refrigerator up to two weeks.

Chocolate Orange Fudge

Chocolate and orange combined in a fudge is absolutely delicious. Thank you PicNic



400 g can (14 oz) Light condensed milk

100 g (3.5 oz) butter

1 Cup brown sugar

1 Terry's Chocolate Orange approx175 g, or

175 g of milk chocolate with orange essence

• Line the base of a (approx) 20 cm slice pan with baking paper.
• Combine the condensed milk, butter, and sugar in a saucepan over a low heat.
• Heat for 8 minutes, stirring every 2 minutes.
• Add the chocolate, stir until melted and well combined.
• Pour into the prepared pan and chill until set.
• Cut into small squares and store in an airtight container in the refrigerator.
• Optional: finely grate some orange zest over the top before chilling to give a nice extra texture



White Chocolate and Cranberry Fudge

So simple. Thank you My Organised Chaos

2 pkg. (170 g each) Baker's White Chocolate
3/4 cup canned sweetened condensed milk
1/2 cup dried cranberries
1 Tbsp. orange zest
1 cup coarsely chopped toasted almonds, optional

 

• Line 8-inch square pan with foil, with ends of foil extending over sides. 
• Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 min. or until chocolate is almost melted 
• Stir until completely melted. 
• Stir in nuts, cranberries and zest.
• Spread onto bottom of prepared pan. 
• Refrigerate 2 hours or until firm.
• Use foil handles to lift fudge from pan before cutting to serve.

S’mores Bark

Thank you Wine and Glue

3 1/2 cups milk chocolate chips
1/2 cup white chocolate chips

1 cup marshmallow fluff

3 sheets of graham crackers

• Melt 1 1/2 cups chocolate chips and spread the chocolate over a wax lined pan.
• Be careful not to make it too thin.
• Place the first layer in the refrigerator for about a half hour.
• Melt the white chocolate chips in the microwave.
• Pour in the marshmallow fluff and microwave for about 30 seconds.
• Quickly spread the marshmallow layer over the hardened first chocolate layer.
• Crumble the graham crackers and press them into the marshmallow layer.
• Refrigerate for 30 minutes.
• Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer.
• Put the bark in the freezer for about two hours.
• Take it out and break it apart.
• Keep refrigerated for good and more solid bark.
• Leave it out for slightly more delicious, but slightly more squishy bark.



Halloween Truffles

Rich, creamy, and bittersweet chocolate, and the coloured sprinkles make these a great Halloween gift . Thank you Adventures in Making

 

12 oz bittersweet chocolate, chopped
¼ cup butter, softened
1 cup heavy whipping cream
Powdered Sugar
Halloween sprinkles or sugars 

• Place chocolate and butter in a bowl and set aside.
• Heat whipping cream in a saucepan over medium-high heat until it comes to a boil. 
• Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. 
• Stir mixture with whisk until smooth. 
• Pour into an 8 or 9 inch baking pan. 
• Refrigerate at least one hour, until firm enough to shape.
• Line baking sheet with parchment paper. 
• Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. 
• Place onto prepared baking sheet.
• Place sprinkles or sugars into bowls; set aside. 
• Roll each truffle in desired coating. 
• Place truffles in container with tight-fitting lid; refrigerate about 1 hour until firm. 
• Store refrigerated.

*Substitute 10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips for the chopped chocolate.

Frozen Pumpkin Pie Yogurt Dots

Thank you Family Centsability

Vanilla Greek Yogurt
Pumpkin Puree
Pumpkin Pie Spice (optional)
Sugar/Sweetener (optional)

 

• Pour an individual cup of Greek Yogurt into a bowl. 
• Use the same cup to measure ½ full of pumpkin puree. 
• The ratio of yogurt to pumpkin can vary, but 2:1 seemed to freeze the best.
• Add ⅛ tsp of pumpkin pie spice and desired amount of sweetener and mix with a spoon.
• Drop small amounts onto a sheet of parchment paper and freeze for 20+ minutes.
• Enjoy!

Maple Nut Pumpkin Candies

A perfect sweet fall flavor combination. Thank you Family Circle

1 cup light brown sugar, packed
1 cup granulated sugar
1/4 cup maple syrup
1/4 cup unsalted butter
1/2 cup solid-pack pumpkin
1/2 cup heavy cream
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup walnuts, toasted and chopped

• Line an 8 x 8-inch metal baking pan with parchment paper. 
• Spray paper with nonstick cooking spray.
• In a medium pot, over a medium heat, combine sugars, maple syrup, butter, pumpkin, cream, pumpkin pie spice and salt 
• Stir until butter is melted and all ingredients are combined. 
• Bring to a simmer and cook 10 to 12 minutes or until temperature reaches 238F on a candy thermometer. 
• Stir in walnuts.
• Pour mixture into lined baking pan. 
• Cool 1 hour on the counter, then refrigerate an additional 1 hour. 
• Slice into 36 squares.

Mint Chocolate Truffles

Thank you Wine and Glue



8 ounces semi-sweet chocolate morsels (if you go fancy here, your truffles will be that much better, but straight up chocolate chips work fine)
1/2 cup heavy cream
1/2 tsp mint extract
1/2 cup powdered sugar or cocoa powder

• Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.
• In a separate bowl, pour in chocolate, and add mint extract.
• Once the cream has come to a boil, pour it over the chocolate,
• Stir vigorously until the chocolate has melted.  
• Do not use a whisk.  
• Put the chocolate in the refrigerator for several hours until it sets.  
• Let it come to room temperature to form it into one inch balls.
• Store them in the refrigerator



Banana Split Fudge

Incorporating the traditional flavors you see in banana splits…cherries, dried pineapple and chocolate. Thank you Shugary Sweets

2 1/2 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
1 cup heavy cream
1 instant banana cream pudding mix, 3.4 ounce box
11 ounces white chocolate chips, 1 package
7 ounces marshmallow fluff, 1 jar
3 ounces dried cherries, chopped
1/2 cup dried pineapple, chopped
1/2 cup white chocolate, melted
sprinkles, for garnish
mini semisweet chocolate chips, for garnish
milk chocolate m&m's, red, for garnish

• In a large saucepan, add sugar, butter, salt, and heavy cream. 
• Heat over medium high and bring to a boil, stirring constantly. 
• Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). 
• Remove from heat.
• To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. 
• Pour hot sugar mixture over this. 
• Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute).  
• Fold in dried cherries and pineapple.
• Pour into an 8-inch square baking dish that is lined with parchment paper. 
• Refrigerate for 3 hours, or overnight.
• Cut into 64 bite sized pieces.
• In a small microwave safe dish, melt white chocolate morsels for 30 seconds 
• Stir and heat an additional 30 seconds until creamy. 
• Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately.
• Store in an airtight container in the refrigerator for up to two weeks.

Pralines & Cream Fudge

 

Thank you Something Swanky

14.5 ounces sweetened condensed milk
3 cups white chocolate
1 cup caramel pieces
2 tbsp water
1/2 cup pecan halves

• Line a 9x9 baking dish with parchment paper, wax paper, or foil. 
• Set aside.
• In a 2-quart saucepan over medium-low heat, stir together the sweetened condensed milk and white chocolate until melted and smooth. 
• Remove from heat.
• Pour half of the fudge mixture into the prepared baking dish.
• In a small bowl, heat the caramel pieces and water in a microwave for 1 minute. 
• Stir until smooth and all pieces are melted. 
• Pour the caramel over the fudge in the baking dish. 
• Sprinkle with pecans.
• Pour the remaining fudge over the caramel pecan layer. 
• Use a knife to gently swirl, but don't over mix-- allow for big pockets of caramel to remain.
• Let sit at room temperature for at least 4 hours or until firm. 
• Or speed set in the refrigerator for 30-60 minutes (but beware of condensation when serving). 
• Cut into 1 inch squares to serve

 

Banana Cream Fudge

An Oreo crust and sprinkles make this such a fun treat. Thank you Inside BruCrew Life

 

 

 

2 cups chocolate cookie crumbs

5 Tablespoons butter, melted

3 cups white chocolate chips

2 Tablespoons butter

1 can sweetened condensed milk (14 oz.)

1 box instant banana cream pudding mix (3.4 oz.)

1 jar marshmallow cream (7 oz.)

1/4 cup white chocolate chips, melted

1 4 cup colored sprinkles

 

• Combine the cookie crumbs and melted butter.
• Firmly press the mixture into an 8x8 pan that has been lined with parchment paper.
• Set aside.
• In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk.
• Stir over medium heat until melted and smooth.
• Add the pudding mix and stir 1-2 minutes longer.
• Spoon in the marshmallow cream and stir until melted and smooth again.
• Pour the fudge mixture onto the prepared crust.
• Refrigerate a few hours or until hard.
• Remove the fudge from the pan and cut into 42 small squares.
• Drizzle with melted white chocolate and top with sprinkles.
• Store in a loosely sealed container for 4-5 days.

 

Peanut Butter Banana Fudge

Creamy Banana Fudge topped with peanut butter and sprinkles. Thank you Shugary Sweets

3 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
1 cup heavy cream
1 instant banana cream pudding mix, 3.4 ounces
11 ounces white chocolate chips, one package
7 ounces marshmallow fluff, 1 jar

1 cup peanut butter baking chips
2 tablespoons heavy cream
chocolate jimmies

• In a large saucepan, add sugar, butter, salt, and heavy cream. 
• Heat over medium high and bring to a boil, stirring constantly. 
• Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). 
• Remove from heat.
• To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. 
• Pour hot sugar mixture over this. 
• Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute).
• Pour into an 8inch square baking dish that is lined with parchment paper. 
• Refrigerate for 3 hours, or overnight.
• Cut into 64 bite sized pieces.
• In a small microwave safe dish, melt peanut butter morsels with heavy cream for 30 seconds 
• Stir and heat an additional 30 seconds until creamy. 
• Drizzle over fudge pieces and add chocolate sprinkles immediately. 
• Store in an airtight container in the refrigerator for up to two weeks.

3 Ingredient Orange Cream Swirl Fudge

Thank you A Taste of Glitter

 

1 container (16 oz.) Orangesicle frosting
1 bag (12 oz.) white chocolate chips, divided
1 Tbs. milk

• Set aside 1/3 cup white chocolate chips.
• In a medium-sized microwave-safe bowl, pour in rest of white chocolate chips and container of frosting.
• Heat in the microwave at 50% power, stirring every 30 seconds, just until melted (about 1 1/2 minutes).
• In a separate microwave-safe bowl, combine the 1/3 cup white chocolate chips and 1 Tbs. milk. 
• Microwave at 50% power just until melted (about 30 seconds).
• Pour the orange fudge into a well greased 8×8 or 9×9 baking dish.
• Drop spoon fulls of the white fudge on top of the orange fudge.  
• Use a toothpick or a knife to swirl gently (be careful to not mix!)
• Refrigerate until set (about 1 hour).  

Conversation Heart Bark

Incredibly easy...just in time for Valentines Day. Thank you Love Bakes Good Cakes

1 pkg. (16 oz.) vanilla CandiQuik  
Conversation Hearts or Love Hearts
Sprinkles

• Line a baking sheet with waxed paper. 
• Set aside. 
• Melt vanilla Candiquik according to package directions. 
• Pour into the prepared pan and spread thinly. 
• Immediately top with desired amount of Conversation Hearts and sprinkles. 
• Allow to stand until chocolate hardens. 
• Turn upside down onto a towel and peel off the waxed paper. 
• Break into pieces.