No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake recipe is a sweet treat full of brownie batter goodness. Plus it takes less than 30 minutes to make!

1 cup graham cracker crumbs
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 cup butter melted

for the filling:

1 cup heavy whipping cream divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
8 oz Philadelphia Cream Cheese softened
1 1/2 cups box brownie mix the powder
2 tablespoons milk
mini chocolate chips for garnish,

• In a small bowl, mix all ingredients for crusts together until moist. 
• Divide evenly between 4 serving dishes 
• Press into the bottoms and up the sides about half an inch. Set aside.
• In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. 
• Spoon out of mixing bowl and set aside. 
• Place cream cheese, brownie mix and milk into same mixing bowl the cream was just in
• Whip until smooth. 
• Gently fold in half the whipped cream.
• Spoon or pipe over top the crusts. 
• Top with remaining whipped cream 
• Garnish with mini chocolate chips if desired. 
• Refrigerate until ready to serve.

Recipe: Laurens Latest

Coconut Berry Icebox Cake

This red, white, and blue make ahead no bake Coconut Berry Icebox Cake is the perfect summer time dessert for a Memorial Day or Fourth of July potluck. Thank you Self Proclaimed Foodie

14 ounces unsweetened coconut cream
½ cup confectioners sugar
1 tablespoon coconut rum
1 cup heavy whipping cream
9 ounces coconut cookies (or graham crackers)
1 pound blueberries (fresh )
1 pound strawberries (fresh, sliced very thin)

• To make cream filling, start by whipping coconut cream in bowl of stand mixer with whisk attachment on medium speed until it is light and fluffy, about 3 minutes. 
• Add confectioners sugar and mix on low until incorporated. 
• Add coconut rum and mix on low until combined. 
• Scrape sides, add heavy whipping cream, mix on low to incorporate and then increase speed to medium high for about a minute. 
• Scrape walls and base of bowl
• Continue mixing on medium high speed until nice peaks form, about 3-5 minutes.
• To make the cake, spread some cream on the base of the plate. 
• Arrange cookies so that their sides are touching but they do not over lap. 
• Cover cookies with a spoonful of cream, using the spatula to spread. 
• Top with a second layer of cookies, rotating their pattern to cover any gaps
• Follow with a layer of cream. 
• Thickness in between layers should be thick enough so that there is a creamy layer in between, but not so thick that your ingredients aren't level or they slide around.
• Cover with a single layer of fresh blueberries. 
• Top with cream, then top with two cookie/cream layers.
• Next, cover with a single layer of sliced strawberries. Top with cream, then top with two cookie/cream layers.
• Repeat until you run out of ingredients. I portioned everything so that my top and bottom layers would be the cookies surrounded by the cream.
• Garnish with additional berries on top.
• Loosely cover with plastic wrap and refrigerate at least two hours or up to several days before serving.

Heavenly S’mores Pie

I could go for a piece of this s'mores pie right now! Thank you Real Mom Kitchen

1/3 cup butter
18 graham cracker squares
1/3 cup sugar
1 (12 oz) jar of hot fudge ice cream topping
2 cups mini marshmallows
1 1/2 cups cold milk
1 (5.9 oz) chocolate fudge instant pudding
1 (8 oz) container frozen non-dairy whipped topping, thawed
1/4 cup mini semi sweet chocolate chips

• Place butter in a microwave safe bowl. 
• Cover bowl with waxed paper 
• Microwave for 30 to 40 seconds until melted. 
• Carefully remove from the microwave using hot pads.
• Place graham crackers in a freezer zipper bag. 
• Zip closed and crush crackers using a rolling pin. 
• You will need 1 1/2 cup of graham cracker crumbs.
• In an 8 x 8 x 2 inch square pan, add the melted butter, graham cracker crumbs, and sugar. 
• Stir until all the crumbs are wet.
• Take out 1/3 cup of the crumb mixture and set aside to top the pie later.
• Press the remaining crumbs into the bottom of the 8 x 8 x 2 pan. 
• You can use the bottom of a measuring cup or glass to help you do this. 
• Place the crust in the freezer for 10 minutes.
• Take the lid off of the fudge topping. 
• Place the jar in the microwave for 30-45 seconds until thin enough to pour.
• After the crust has been in the freezer for 10 minutes, pour the heated fudge sauce over the crust 
• Use the back of a spoon to spread it evenly over the crust. 
• Sprinkle 1 cup of the mini marshmallows over the fudge.
• In a large bowl, add the milk and pudding mix. 
• Beat with an electric mixer for 2 minutes. 
• Use a rubber scraper and fold the whipped topping into the pudding.
• Pour into the 8 x 8 x 2 pan over the marshmallows and spread evenly. 
• Sprinkle the remaining 1 cup of marshmallows, reserved 1/3 cup graham cracker mixture, and 1/4 cup mini chocolate chips.
• Cover the 8 x 8 x 2 pan with foil and refrigerate for at least 1 hour. 

Peanut Butter Dessert

How easy is this dessert? Its cold and creamy, and includes peanut butter and chocolate. Delicious!  Thank you Mari over at My Little Corner of the World

Crust:
2 cups graham cracker crumbs
1/2 cup sugar
1 stick melted margarine
Mix together and press into a 9x13 pan.

Filling:
8 ounces cream cheese
1 cup powdered sugar
1/2 cup peanut butter
1/2 cup milk
16 ounces Cool Whip

• Beat cream cheese, then add powdered sugar. 
• Add peanut better and mix well. 
• Stir milk in slowly, than fold in Cool Whip.
• Pour over crust and freeze.
• Top with hot fudge sauce just before serving.

Peppermint Hot Cocoa Krispie Treats

Everything we love so much about the holidays; hot cocoa with marshmallows and peppermint all on top of the classic rice kripie treat. Thank you Your Home Based Mom

1 Tbsp butter
1 16oz package mini marshmallows
8 C rice krispie cereal
1 1/2 C milk chocolate chips
Hot Cocoa Frosting:
1/2 C butter softened
2 1/2 C powdered sugar
1-2 Tbsp milk
1/3- 1/2 C dry hot cocoa mix adjust amount to taste
Toppings:
1/2 C milk chocolate chips
1 C mini marshamallows
1/4 C mini candy canes crushed

• Coat 15×10 glass baking dish with cooking spray.
• Set aside.
• In a large plastic microwaveable bowl place butter and mini marshmallows 
• Microwave 1 minute, stir, microwave 30 seconds, stir well.
• If not completely melted microwave 15 seconds more.
• Stir in half rice krispies; mix well.
• Stir in remaining rice krispies; mix until well coated.
• Pour into baking dish, lightly wet hand with water and press flat into pan.
• Allow to cool completely.
• Invert onto cutting board or piece of parchment paper and give it a jiggle to remove treats.
• For the frosting  cream butter, add powdered sugar 1 C at a time in a small mixing bowl
•  Mix well.
• Add 1-2 Tbsp milk until creamy but thick.
• Add dry hot cocoa mix; mix until incorporated.
• Spread hot cocoa frosting on the top of krispie treats.
• Sprinkle topping marshmallows and crushed candy cane evenly over frosted treats.
• In a microwave bowl melt chocolate for 30 seconds, stir well, 
• Microwave 15 seconds more, stir until smooth.
• Drizzle chocolate using a fork back and forth to garnish.
• Let cool completely.
• Cut into 4×4 square pieces.
• Cover airtight until serving and enjoy!

No Bake Pumpkin Pecan Ice Cream Pie

An easy no bake pie for Thanksgiving made with prepared pie crust, ice cream and whipped topping. Thank you Meatloaf and Melodrama

1 prepared graham cracker pie crust
1/2 gallon pumpkin pecan ice cream (any pumpkin ice cream works)
1 8-oz tub whipped topping
caramel sauce
chocolate sauce
pumpkin morsels
semi sweet chocolate morsels

• Add a thin layer of chocolate syrup to bottom of pie crust
• Freeze until firm
• Fill pie crust with ice cream, and return to freezer until firm
• Spread whipped topping over ice cream
• Top with morsels and chocolate and caramel syrup

Pumpkin Spice No-Bake Oatmeal Cookies

Thank you the Frugal Farm Wife

1/2 cup pumpkin purée
2/3 cup milk
2 cups sugar
2T. Butter
1 1/2 teaspoon pumpkin pie spice
2 1/2 cups oatmeal
1 teaspoon vanilla

• Combine first four ingredients in a medium-sized sauce pan.
• Heat over medium heat, stirring until sugar is dissolved.
• Clip candy thermometer to the side of pan.
• Bring mixture to soft ball stage (234º). 
• Remove from heat, and let cool 15 minutes or so.
• Add vanilla, and pumpkin pie spice 
• Beat syrup vigorously until it becomes opaque and begins to crystalize. 
• An immersion blender is perfect for this step, but a fork works nicely too.
• Stir in oats, and drop by the spoonful onto parchment paper.
• Let cool.

Chocolate Peppermint Rice Krispie Treats

Rice krispies go holiday! Thank you A Cultivated Nest

5-6 C. Kellogg's Rice Krispies
1 10.5 oz package of Peppermint Marshmallows 
4 tbs. butter
4 oz. chocolate chips or chocolate candy melts, any brand (white chocolate looks pretty too)
5 candy canes, crushed

• Line a 9x13 baking dish with parchment paper or spray with some non-stick cooking spray. 
• Melt the butter and peppermint marshmallows on low heat stirring frequently until melted.
• Once they have completely melted, pour in the Rice Krispie cereal 
• Stir well coating all the Rice Krispies.
• Quickly pour the mixture in the baking dish and press down evenly. 
• Pour the chocolate chips into a small microwave safe dish 
• Heat in 20 second increments, stirring every 20 seconds until melted. 
• Remove from the microwave and let cool a few minutes.
• Scoop the melted chocolate into a sandwich bag and snip the corner of the baggie 
• Gently squeeze the chocolate out of the sandwich bag over the Rice Krispie treats. 
• It doesn't have to be perfect
• Lastly sprinkle with the crushed candy canes. 
• They will stick on top of the melted chocolate.
• Cut evenly into squares.  
• Store in an airtight container for 4-5 days.

Candy Cane Pretzel Bark

This 3 ingredient no bake treat is salty, sweet....and easy. Thank you Inside Bru Crew Life

waffle pretzels
1 - 16 ounce package white CandiQuik
Wilton Peppermint Crunch sprinkles or crushed candy canes

• Line a 15x10 baking sheet with foil. 
• Make sure the ends of the foil wrap around the pan, so it doesn't move. 
• Lay the pretzels end to end covering the entire pan as much as you can.
• Melt the package of CandiQuik according to the package directions. 
• Gently pour over the pretzels on the pan. 
• Use an angled spatula to evenly and gently spread the chocolate over all the pretzels. 
• Sprinkle with candy canes or Peppermint Crunch sprinkles. 
• Let set. 
• Break apart into single pretzels or bigger squares of pretzels.

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.



Caramel Filled Pumpkin Spice Rice Krispie Treats

Grab some pumpkin spice marshmallows while you can to make these caramel filled rice krispie treats! Thank you Real Mom Kitchen

½ cup butter
1 (10 oz) bag pumpkin spice marshmallows (or ordinary mini marshmallows)
8 cups of rice krispies cereal
50 caramels, unwrapped e.g. kraft or werther's chewy caramels
⅔ cup sweetened condensed milk
½ cup butter
2 cups mini marshmallows

• Spray two 9 x 13 inch baking pans with cooking spray.
• In a large sauce pan over medium to medium low heat 
• Melt ½ cup butter with pumpkin spice marshmallows until completely melted and well blended.
• Mix in the rice krispies and fold in until the cereal is well coated with the marshmallow mixture.
• Divide the cereal mixture between to two 9 x 13 inch prepared pans. 
• Press the cereal in each pan until it covers the pan evenly.
• In another sauce pan, place the caramels, condensed milk, and ½ cup butter. 
• Melt over medium heat until melted and well combined. 
• Remove from heat and let cool of a few minutes.
• Spread the caramel evenly over one pan of the rice krispies. 
• Sprinkle the mini marshmallows over the caramel.
• Invert the other pan of rice krispies on top on the miniature marshmallows. 
• You are basically creating a rice krispie sandwich with the caramel and the mini marshmallows in the center.
• Refrigerate for 1 hour and cut while cool. 
• Makes 18 treats

Pumpkin S’mores Rice Krispie Treats

Pumpkin marshmallows and S'mores flavors make these Rice Krispie Treats the perfect fall party treat. Thank you Inside BruCrew Life

3 Tablespoons butter

1 - 8 ounce bag JET-PUFFED Pumpkin Spice Mallows

3 cups chocolate Rice Krispies cereal

2 cups Golden Grahams cereal

1 cup JET-PUFFED Mini Marshmallows

8 snack sized Hershey bars, chopped

4 ounces chocolate CandiQuik

1/4 cup JET-PUFFED Mallow Bits

• Melt the butter in a large saucepan over medium heat. 
• Stir in the Pumpkin Spice marshmallows and continue to stir until completely melted.
• Stir in the Rice Krispie cereal and Golden Grahams until completely coated. 
• Let cool for 3-4 minutes.
• Stir in the mini marshmallows and chocolate candy bar chunks. 
• Press the mixture into a buttered 8x8 baking dish firmly, but not too hard. 
• Let cool completely. 
• Cut into 16 squares. 
• Press a straw with a washi flag on top into the top of each square.
• Melt the CandiQuik according to the package directions. 
• Spoon into a small ziplock baggie and cut one corner off. 
• Drizzle over the tops of the rice krispie treats and top with the marshmallow bits. 
• Store in a covered container on the counter.

No Bake Pumpkin Oatmeal Cookies

Thank you Once a Month Meals

1.5 cups white sugar
0.5 cups brown sugar
0.75 cups butter
0.66 cups milk
1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 TBSP pumpkin pie spice)
3.5 cups quick cooking oats
1 tsp pumpkin pie spice
1 tsp vanilla extract

• In a saucepan, combine sugars, butter and milk.  
• Bring to a boil.  
• Boil 2 minutes.  
• Remove from heat and add in the pudding mix, stirring to combine completely. 
• Add in pumpkin pie spice, vanilla and oats.  
• Stir to combine and let stand for 5 minutes.  
• Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.  
• Store in airtight container.

Pumpkin Caramel Poke Cake 
{mommyskitchen.net}

1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip

Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)

Garnish: 
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip

Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.

- See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dpuf

Pumpkin Caramel Poke Cake 
{mommyskitchen.net}

1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip

Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)

Garnish: 
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip

Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.

- See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dp

Pumpkin Caramel Poke Cake 
{mommyskitchen.net}

1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip

Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)

Garnish: 
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip

Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.

- See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dpuf

No Bake Peanut Butter Marshmallow Bars

Just four ingredients. Thank you Confessions of a Cookbook Queen

11 oz bag butterscotch chips
3/4 cup creamy peanut butter
7 TBS salted butter
5 cups mini marshmallows

• Line an 8x8 pan with foil and spray with nonstick cooking spray. 
• Set aside.
• Pour marshmallows in a large, wide bowl. 
• Set aside.
• In a medium saucepan, melt the chips, peanut butter and butter over medium heat, stirring constantly. 
• Once the mixture is melted and smooth, remove from heat 
• Let cool for 5 minutes, stirring occasionally.
• Pour mixture over marshmallows, folding until marshmallows are completely coated. 
• Pour mixture into prepared pan. Refrigerate until chilled and set, a couple of hours.

Milky Way Rice Krispy Treats

Thank you Mallow and Co

24 Fun Sized Milky Ways
5 Tbsp butter
6 cups marshmallows
1 tsp vanilla extract
6 cups rice krispies

• Chop up 8 of your Milky Ways and mix them together with the rice krispies in a bowl. 
• Set aside. 
• Melt the butter and remaining 16 chopped Milky Ways in a large saucepan over medium heat. 
• Turn the heat down to low and add the marshmallows. 
• Continue stirring until mostly all melted, then add in the vanilla.
• Once the mallows are fully melted, take them off heat and pour over the rice krispies. 
• Stir lightly to combine. 
• Dump into a lightly greased 9x9 pan and let sit 5 minutes. 
• Then go and light press into the pan with greased hands. 
• Allow them to cool for about 20 minutes. Enjoy!

Cherry Marshmallow Rice Krispy Treats

Chocolate rice krispy treats made with cherry M&M's and extra marshmallows
Read more at http://insidebrucrewlife.com/2012/01/cherry-marshmallow-rice-krispy-treats/#lCpP4mhOCCqFClsy.99

Chocolate rice krispy treats made with cherry M&M's and extra marshmallows. Yummy.Thank you Inside BruCrew Life

1 (10 oz.) bag of large marshmallows
3 Tablespoons butter
5 cups Chocolate Rice Krispy cereal
1 cup mini marshmallows
1 1/4 cups Cherry M&M's, divided

• In a large saucepan, melt the butter and large marshmallows over medium heat. 
• Stir until melted. 
• Pour in the cereal and stir until coated. 
• Stir in the mini marshmallows and 1 cup M&M's.
• Spoon into a buttered 9x13 pan. 
• Gently press into the pan with buttered hands. (pressing too hard will result in hard krispy treats) 
• Press the extra M&M's into the top.

In a large saucepan, melt the butter and large marshmallows over medium heat. Stir until melted. Pour in the cereal and stir until coated. Stir in the mini marshmallows and 1 cup M&M's.

Spoon into a buttered 9x13 pan. Gently press into the pan with buttered hands. (pressing too hard will result in hard krispy treats) Press the extra M&M's into the top.

Read more at http://insidebrucrewlife.com/2012/01/cherry-marshmallow-rice-krispy-treats/#lCpP4mhOCCqFClsy.99

In a large saucepan, melt the butter and large marshmallows over medium heat. Stir until melted. Pour in the cereal and stir until coated. Stir in the mini marshmallows and 1 cup M&M's.

Spoon into a buttered 9x13 pan. Gently press into the pan with buttered hands. (pressing too hard will result in hard krispy treats) Press the extra M&M's into the top.

Read more at http://insidebrucrewlife.com/2012/01/cherry-marshmallow-rice-krispy-treats/#lCpP4mhOCCqFClsy.99

White Chocolate Rice Krispy Treats

Thank you Mallow and Co

4 Tbsp butter

3/4 cup chopped white chocolate

6 cups marshmallows

1 tsp vanilla

5 1/2 cups rice krispies

3/4 cups white chocolate chips 

powdered sugar (optional)

• Pour the rice krispies and white chocolate chips in a large mixing bowl. Set aside.
• Melt the butter in a saucepan over medium heat until melted. 
• Turn the heat down to the lowest setting and add the marshmallows. 
• Stir until the marshmallows are almost all melted.
• Add the vanilla and chopped white chocolate and continue melting.
• Once fully melted, take them off heat and pour over the rice krispies. 
• Stir lightly to combine. 
• Dump into a lightly greased 9x9 pan and let sit 5 minutes. 
• Then go and press into the pan with lightly greased hands.  
• Allow them to cool about 20 minutes, then top it all with a puff of powdered sugar. 

Cherry Krispie Treats with Dark Chocolate

So easy. So Pink. So yummy. Thank you Shugary Sweets

6 Tbsp butter

1 1/2 Tbsp cherry gelatin powder
16 oz pkg mini marshmallows
8 cup Rice Krispies
11oz dark chocolate, melted

• In large saucepan, melt butter with gelatin powder and marshmallows on low heat. 
• Stir constantly until marshmallows are completely melted and smooth.
• Fold in rice krispies cereal. 
• Press mixture into a buttered baking sheet.
•  Frost treats with melted dark chocolate. 
• Allow to set, about one hour. 
• Cut into squares and enjoy. 
• Store in a covered container.

 

Chocolate Oatmeal No Bake Cookies

These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite.

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla

• Add the butter, sugar milk and cocoa in a saucepan. 
• Bring to a rolling boil, and boil for 1 minute. 
• Stir in the peanut butter, oats and vanilla and drop onto wax/foil paper. 
• Let cool until set

Christmas Crackle Puddings

Quick and easy to make with no baking. My daughter loves making these and sold dozens at her recent school fayre

1 x 200g pkt good-quality milk chocolate, finely chopped

100g butter, chopped
105g (3 cups) Kellogg's Coco Pops
100g white chocolate melts
10 red Nestle Smarties.

• Line ten 125ml (1/2-cup) capacity muffin pans with paper cases. 
• Place the milk chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water. 
• Stir with a metal spoon until the chocolate melts and the mixture is smooth.
• Stir in the coco pops. 
• Divide among prepared pans. mould into a dome shape. 
• Place in fridge for 2 hours or until firm.
• Place the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn’t touch the water 
• Stir with a metal spoon until the chocolate melts and is smooth.
• Spoon a little white chocolate over each pudding and top with a smartie. 
• Set aside until set.