Brown Butter Butterscotch Pretzel Cookies

I have a delicious cookie for you today. It's soft, thick, chewy, and crunchy. Because of the browned butter it totally tastes like caramel too! Make these! The recipe is over at Reality Daydream!

Salted Caramels

I'm posting over Sawdust and Embryos today! Go get the recipe for these caramels, they are sweet, creamy, and have a dash of salt that makes it so rich. They are the perfect Christmas treat!

Peanut Butter Cheerio Treats

This is a quick and super easy snack or treat(cause there's a lot of sugar). But since Cheerios is a cereal I think its snack appropriate:) Its sweet, full of peanut butter flavor, and has a great crunch from the cheerios. You'll love these!

Cheerio Treats
Recipe Source: Kathie Cooks

1 cup Granulated Sugar
1 cup Corn Syrup
1 cup Creamy Peanut Butter
1 teaspoon Pure Vanilla Extract
5 cups Honey Nut Cheerios

1. Put cheerios in a large bowl. In a medium saucepan over medium heat combine the sugar and corn syrup. Stir and bring to a boil. Let boil for 1 minute and then remove from heat.

2. Add the peanut butter and vanilla. Stir. Pour over cheerios and mix until completely covered. Drop spoonfuls onto parchment or a silpat mat. Let cool before eating!    

Swig Sugar Cookie Copycat

Swig Sugar Cookies. There are so many things to say. I usually eat sugar cookies just because I like to eat frosting and I'm less embarrassed about my obsession with frosting if its on a cookie, but these cookies... Oh these cookies... They are so soft, sweet, and the edge is a little crispy because of the sugar around it. Amazing! The frosting is a little tangy, sweet, and creamy. The combination makes it my favorite, non-cookie cutter, sugar cookie. I'm going to go make another batch right now cause I can't stop thinking about them!

Swig Sugar Cookie Copycat
Recipe Source: The Idea Room

Cookies
5 1/2 cups & 2 Tablespoons All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 cup Butter, room temp
3/4 cup Vegetable Oil
1 1/4 cups Granulated Sugar
3/4 cups Powdered Sugar
2 Tablespoons Water
2 large Eggs, room temp
1 teaspoon Pure Vanilla Extract

Frosting
1/2 cup Butter, room temp
3/4 cup Sour Cream
1/2 teaspoon Salt
8 cups Powdered Sugar
2 Tablespoons Milk

Cookies

1. Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, salt, baking soda, and cream of tarter.

2. In the bowl of a stand mixer combine the butter and both sugars. Beat on medium speed for 2 minutes. Slowly add in the vegetable oil.

3. Add in the water and vanilla and mix to just combined. Mix in the eggs one at a time.

4. Slowly add in flour mixture to the wet ingredients. Beat until just combined.

5. In a small bowl, combine 1/4 cup of granulated sugar with a pinch of salt. Roll your dough into golf ball sized balls and set on a cookie sheet approx 3 inches apart. Spray the bottom of a glass with cooking spray and dip in the sugar. 

6. Press the glass onto your balls of cookie dough so the dough is about a 1/2 inch thick. Bake for 8 minutes. You don't want them to turn brown at all. Put on a cooling rack and let cool completely.

Frosting

1. Cream butter, sour cream, and salt together. Slowly add the powdered sugar. Add the milk and beat until fluffy.

Biscoff No Bake Cookies

Have you ever had no bake cookies? They are my husbands favorite kind of cookies. They are typically made with peanut butter but I figured we'd give it a try with Biscoff instead. It probably depends on your preference whether you like the peanut butter better but I LOVE this version. They are sweet, chewy, and have that creamy cookie butter flavor! Go buy yourself some Biscoff spread and make them!

Biscoff No Bake Cookies
Recipe Source: Cooking Classy

1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1/2 cup Butter
1/2 cup Milk
1/2 cup Biscoff Spread
1 teaspoon Pure Vanilla Extract
2 cups Quick Cooking Oats

In a medium sized sauce pan mix together the sugars, salt, cinnamon, butter, and milk. Heat over medium heat, stirring continuously until it comes to a boil. Let boil for 45 seconds without stirring. 

Remove from the heat and add in the Biscoff and vanilla. Whisk until completely combined and then mix in the quick oats. Drop by spoonfuls onto parchment paper and let cool completely to set.

Chocolate Sugar Cookies and SRC

For the Secret Recipe Club this month I was assigned DailyDishRecipes.com. Its run by a lady named Nicole from St.Louis. She considers herself the Queen of Comfort Food and she likes easy recipes made from scratch! She has 5 kids and tries to make her picky eaters not so picky anymore. :)

She has several recipes I want to make but I'm always intrigued by something chocolate! I decided to make her Chocolate Sugar Cookies. They are sweet, soft, and something I'll be making again soon! I adapted them a little so I could shape them, but they are still essentially the same. Go over to Daily Dish Recipes and find something delicious to make!

Simple Chocolate Sugar Cookies
Recipe Adapted from: DailyDishRecipes.com

1 cup Butter, room temp
1 cup Granulated Sugar
1 Egg
1 1/2 teaspoons Pure Vanilla Extract
2 cups Flour
1/2 teaspoon Salt
3/4 cup Cocoa
1 cup White Chocolate Chips (Optional)

1. In the bowl of a stand mixer beat together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix until combined. 

2. In a separate bowl whisk together the cocoa, flour, and salt. Add to the wet ingredients and mix until just combined. Wrap in plastic wrap and put in the fridge for an hour.

3. Preheat oven to 375 degrees. Line your cookie sheets with silpat mats or parchment paper. Lightly flour your surface and roll out dough. Cut out shapes with desired cookie cutter and bake for 8-10 mintues.

An InLinkz Link-up

Rocky Road Brownies

I'm over at Sawdust and Embryos today with an amazing brownie recipe for you!
 

Its rich, chewy, gooey, and so chocolatey. These rocky road brownies are worth the little time they take to make!

Churro Muddy Buddies

I cant stop eating this!! It is one of my favorites. It tastes almost the same as a churro and it makes me happy! Its crunchy like the outside of the churro, it has cinnamon sugar all over it and its AMAZING! One more delicious recipe to add the list of muddy buddy recipes you can find here!

 

Churro Muddy Buddies
Recipe Source: CrumbsAndChaos.net

9 cups Corn Chex
1 cup Cinnamon Chips
1/4 cup Butter
1/2 cup Powdered Sugar
1/4 cup Granulated Sugar
1 1/2 teaspoons Cinnamon

1. In a large bowl put in Chex. In a small bowl mix together the sugars and cinnamon. 

2. In a separate small microwave safe bowl combine the cinnamon chips and the butter. Microwave for 30 seconds at a time stirring in between each just until the chips are melted. Pour over the Chex and mix until well coated.

3. Pour into 2 gallon Ziploc bags. Sprinkle half of the sugar mixture into each bag. Shake until completely coated. Spread onto parchment paper.

Turtle Cheesecake

I'm so excited about this cheesecake and sharing it with you! Go over to Sawdust and Embryos and see the step by step how to make it!

Strawberry Lemon Cookie Bars

When I hear sugar cookie bars I think of something dry and crumbly. Maybe that's because I've never had one before... So when I saw this recipe I decided to give it a try. It was soft, moist, almost brownie like. It tastes just like a soft lemon sugar cookie with strawberries. Delicious. Perfect for any occasion!

Strawberry Lemon Cookie Bars
Recipe Source: TastyKitchen.com

3 1/4 cups & 2 Tablespoons Flour
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
1 cup Granulated Sugar
1 1/2 cups Butter
2 Tablespoons Lemon Juice
1/2 teaspoon Lemon Extract
2 Eggs
1 cup Diced Strawberries

Glaze
1 1/2 cups Powdered Sugar
1 Tablespoon Lemon Juice

1. Preheat oven to 350 degrees and line a 9x13 pan with tin foil and grease.

 

2. In a large bowl add in flour, baking soda, and salt and whisk. In the bowl of a mixer combine the sugar and butter and beat together until light and fluffy. Add in the eggs, lemon juice, and lemon extract and mix until combined. Add in the flour mixture and mix until combined. Fold in the strawberries.

 

3. Press the dough into the prepared pan. Bake for about 45 minutes. Let cool.

 

Glaze

Whisk together the powdered sugar and lemon juice. Drizzle over the bars.

Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

 

Cinnabon Cinnamon Rolls
Recipe Source: CulinaryCoutureBlog.com

Dough
3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

Filling
1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

Frosting
2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!

Caramel Popcorn Cookies and Secret Recipe Club

Have you ever heard of popcorn cookies? I hadn't. Well not until I was assigned the spectacular blog Food Babbles for the Secret Recipe Club this month. The authors name is Kate, she is a mom to 3 and she has lots of great people in her life who influence her cooking and baking, which is probably why all of her stuff is amazing!

I went on a search of her blog and found so many things to try, Salted Caramel Chocolate Cake, Cannoli Roulade, Dark Chocolate Espresso Chocolate Chip Brownies, and Lemon Curd Ice Cream, just to name a few. There are many many more recipes I will be going back to try!

I finally decided on these Caramel Popcorn Cookies because my Maycie's number one requested treat is caramel popcorn and I needed to do something different for my sake. As different as I thought this cookie would be it was delicious! Sweet, chewy, and caramel-y. I made them the way the recipe was written here and then I made a few changes to make them taste more caramel-y. Either way they are worth making, so go over to Food Babbles and check it out, you won't regret it!!

Caramel Popcorn Cookies
Recipe Adapted From: FoodBabbles.com

1/2 cup Brown Sugar
1/2 cup Butter, Room Temp
1 1/2 cups Caramel Popcorn, chopped and divided
1 large Egg
2 teaspoons Pure Vanilla Extract
3/4 cup All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Quick Oats

1. Preheat the oven to 350 degrees. Line your baking sheets with parchment paper or silpat mats.

2. In the bowl of a stand mixer, beat the brown sugar and butter on medium until light and fluffy. Add in 1/2 cup of the chopped popcorn and the egg. Beat until combined. Stir in the vanilla with a wooden spoon.

3. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Add into the wet ingredients stir with your wooden spoon until just combined. Add in the quick oats and 1 cup of the chopped caramel popcorn and stir again until just combined.

4. Using a small cookie scoop put them on your prepared cookie sheet. Bake for 8-10 minutes. Let cool for 5 minutes on the cookie sheet and then move to a wire rack to continue to cool.

An InLinkz Link-up

Soft and Chewy Chocolate Chip Cookies

Once upon a time I thought I had found my favorite chocolate chip cookie. Its this one from the Pioneer Woman. They weren't great right out of the oven but were better the next day. Then I found this recipe. Soft, chewy, sweet, and the perfect amount of chocolate chips. The best part is they stay as good as straight out of the oven for days, but they probably wont last that long. So for now, this is my favorite recipe. Please make these!!

Soft and Chewy Chocolate Chip Cookies
Recipe Adapted From: ChewOutLoud.com

2 1/4 cups & 1 Tablespoon All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Salted Butter, at room temp
1 cup Brown Sugar, gently packed
1 - 3.4oz pkg White Chocolate Pudding
2 Large Eggs
1/2 Tablespoon Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips
1 cup Mini Chocolate Chips

1. In a medium bowl whisk together the flour, baking soda, and salt.

2. In the bowl of a stand mixer combine the brown sugar and butter. Beat on medium high until light and fluffy. Add the pudding and mix until just combined. Add in the eggs and vanilla. Beat until well combined.

3. Slowly add in the dry ingredients mixing on low until just combined. Add in the chocolate chips and mix until well distributed. Place saran wrap right on the dough pressing down gently to compact the cookie dough. Place in the fridge and chill for at least an hour. 

4. Preheat the oven to 350 degrees. Line the cookie sheets with parchment paper or a silpat mat. using a small cookie scoop make 1 inch balls and press a little. Bake for about 10 minutes, mine take 11. They may seem a little under done but thats ok. Make sure not to over bake. Let cool on the baking sheet for 10 minutes then place on a cooling rack.

Lucky Charm Krispie Treats

It's St. Patrick's Day soon and I have a whole bunch of recipes to try. This is the first of several recipes I will be sharing with you before St. Patrick's Day. 

My favorite treat is a rice krispie treat. I could eat a whole pan. Seriously. So when I saw this recipe I couldn't help myself. They are sweeter and marshmallowee-er and just maybe a bit more delicious than the original!

Lucky Charm Krispie Treats
Recipe Adapted from: Cataldolife.com

6 Tablespoons Butter
17 oz Marshmallows
6 cups Lucky Charms
4 cups Rice Krispies
1 cup extra Marshmallows from the Lucky Charms

1. Spray a 9x13 pan with baking spray. In large pot melt butter over low heat. Add the marshmallows and stir until melted. Remove the pot from the heat.

2. Stir in the Lucky Charms and Rice Krispies. Mixing until well coated.

3. Spread your Lucky Charm mixture in your prepared pan. If you wet your hands with water you can press your treats down without the marshmallows sticking to them. Sprinkle the extra marshmallows over the treats and gently press them so they stick. Let them cool completely before cutting.

Biscoff Pinwheels and Secret Recipe Club

I am excited about my post for this months Secret Recipe Club! The blog I had this month was... Its Good To Be The Cook. Beth is the author of Its Good To Be The Cook, she's from just outside Philadelphia and has a degree in Communications(Film/Video). She grew up helping her mom prepare meals for her family and because of it she has a passion for cooking, eating, and traveling. She loves movies, baseball, and neddlepoint too! But she has so many great recipes on her blog that it was so hard to choose and you know me, I'm a sucker for a dessert so I picked her Cookie Butter Pinwheels. 

I was skeptical because how could making cookies with Crescent rolls be good, but I'm always up for trying something new, so I tried and I couldn't believe how easy it they were. And in the end how delicious they were. I mean who can say no to some Biscoff or Nutella. I made half of mine with Biscoff and half with Nutella. They were both delicious. The glaze on the Biscoff ones has cinnamon in it and the Nutella glaze doesn't. 

Go over to Its Good To Be The Cook and find something delicious for yourself!!

Biscoff Pinwheels
Recipe Source: Its Good To Be The Cook

1 regular can Crescent Rolls
1/2 cup Biscoff Spread or Nutella
1 cup Powdered Sugar
2 Tablespoons Milk
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Cinnamon

1. Lay out a piece of saran wrap and unroll your crescent dough so its flat and press your seams together.

2. Spread the Biscoff or Nutella over the dough until its about a 1/4 inch from the edge. With the help of your saran wrap roll up your dough tightly, lengthwise. Leave the wrap around it and put it in the freezer for about an hour.

3. Preheat the oven to 350 degrees. Place parchment paper or a silpat mat on a cookie sheet. Unroll the saran wrap and slice the dough into 1/4 inch wide cookies. Place the cookies on the cookie sheet and bake for about 10 minutes, or until golden.

4. While the cookies are cooling make the glaze. Combine the powdered sugar, milk, vanilla, and cinnamon, don't add the cinnamon if your cookies are made with Nutella. Whisk together and pour over your cookies. Let them set for about 20 minutes before eating.

An InLinkz Link-up

Kool Aid Popcorn at Sawdust and Embryos

Head on over to Sawdust and Embryos today to add some fun to your St. Patrick's Day! We had this popcorn for my Ollie's 2nd birthday and it was crunchy, sweet, and tangy. Its an easy way to add some color to your party and using this method its even easier! Go check it out, Kool Aid Popcorn!

Strawberry Shortcake Parfait and Secret Recipe Club

Hey! It seems like things haven't slowed down since Christmas. I've been busy planning a birthday party and its crazy. But I am so excited to share with you who I got for the Secret Recipe Club this month. The Heritage Cook!

This is one of my favorite sites to go to! She has so many fun things. First, she does Chocolate Mondays and since chocolate is my favorite thing, its perfect. Second, on her posts she has a 'hints & tips' section and its so helpful. There is always something useful. She also has a section on each of her newer posts for making the recipe gluten free. I don't need it but I'm sure its super helpful to lots of people.

I went through several recipes before deciding what I would make cause it all looks so delicious. But this Strawberry Shortcake with White Chocolate Whipped Cream Parfait looked too good to pass up.

The whole thing was so easy to make. The shortcake is soft and had a little tang from the lemon zest. The strawberries were just sweet enough to compliment the tangy-ness of the shortcake and the white chocolate whipped cream... There is just so much I could say. Its so good. Its sweet, creamy, and tastes just like light a fluffy white chocolate. It makes this shortcake parfait what it is!

Go over and see how great The Heritage Cook is!!

Strawberry Shortcake with White Chocolate Whipped Cream Parfait
Recipe Source: The Heritage Cook

Strawberries
3 cups Strawberries, hulled and diced
4 Tablespoons Granulated Sugar

Shortcakes
1 cup Heavy Cream, cold
1 1/2 cups All-Purpose Flour
3/4 teaspoon Salt
1 Tablespoon Granulated Sugar
4 teaspoon Baking Powder
1/2 teaspoon Lemon Zest
2 Tablespoons Granulated Sugar

White Chocolate Whipped Cream
4oz White Chocolate, chopped
1 cup Heavy Cream, divided
1 Tablespoon Granulated Sugar

Strawberries
Put the strawberries and the sugar in a medium bowl and mix together. Cover and refrigerate for at least a couple of hours. Every once in a while mix the strawberries. 

Shortcakes

Preheat the oven to 400 degrees. In a stand mixer whisk the cream until soft peaks form. Spoon into another bowl.

In the mixer fitted with the paddle attachment put the flour, salt, sugar, baking powder and lemon zest and mix until just combined. Add the whipped cream and just beat until the mixture just comes together. Do not overbeat. Place the dough onto a floured counter and knead to finish mixing.

Roll the dough into a rectangle about an inch thick. Cut into thirds then cut each piece in half so you have squares. Place the squares onto a silpat covered baking sheet and sprinkle with sugar.

Bake for about 20 minutes or until golden.

White Chocolate Whipped Cream

In a double boiler melt the white chocolate with 1/4 cup of the cream until just about melted. Remove from the heat and whisk until smooth. Let cool to room temp.

In the bowl of your stand mixer beat the remaining 3/4 cup cream with the sugar until firm peaks form. Fold the whipped cream into the white chocolate mixture. Refrigerate.

Assembling the Parfaits

Break the shortcakes into small pieces. Place a couple of pieces in the bottom of each of your bowls. Add some strawberries and juice, some cake, and the whipped cream. Add more cake, strawberries and top with the whipped cream. Serve immediately.

Strawberry Cheesecake Ice Cream

I know its not the right season for strawberries and ice cream but I just couldn't help myself. I love ice cream, cheesecake, strawberries... Mix them all together and you have this delicious concoction. Sweet and strawberry-ee, tangy from the cream cheese, with a little crunch from the graham crackers folded in at the end. You have to love homemade ice cream!

Strawberry Cheesecake Ice Cream
Recipe Source: CinnamonSpiceandEverythingNice.com

2 cups Strawberries, diced
1 - 8oz pkg Cream Cheese, room temp
3/4 cup Granulated Sugar
1 cup Whole Milk
1 Tablespoon Lemon Juice
1/8 teaspoon Salt
1/2 teaspoon Pure Vanilla Extract
1/2 cup Heavy Cream

3/4 cup Graham Crackers, chopped into bite size pieces

1. Purée the strawberries in a blender. Add the cream cheese, sugar, milk, lemon juice, and salt. Blend until smooth and creamy. Stir the heavy cream in and refrigerate until completely chilled.

 

2. Add the chilled mixture to your ice-cream maker. Follow the instructions that came with the ice cream maker and add the graham crackers during the last 5 minutes. Freeze for at least 2 hours before eating.

Cherry Crisp Cookie Pizza's & Secret Recipe Club

For the Secret Recipe Club this month I had Crumb. It is home to an awesome lady named Isabelle and she has a passion for food, writing, and photography. She loves to use fresh ingredients and make everything from scratch. 

I came upon this recipe and changed it a little cause it seems things have been crazy in October. But I know the recipe would've been better if I'd followed her recipe exactly.  She used pizza dough for her base, I used a sugar cookie. She used homemade raspberry filling, I used canned cherry pie filling. I did follow her crumb recipe and it was so sweet and crunchy.

Make my version and go check out her recipe and make the original. They are both delish!

Cherry Crisp Cookie Pizza's
Recipe Source: CrumbBlog.com

1 can Cherry Pie Filling
1 recipe Sugar Cookies

Crumble Topping
1 1/4 cups Quick Oats
2 Tablespoons Brown Sugar, packed
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
2 Tablespoons Butter, softened

In a small bowl, combine the oats, brown sugar, cinnamon, and salt. Add in the softened butter and mix until it is crumbly and set aside.

Roll out your sugar cookies and place on a silpat mat or parchment paper. Evenly spoon your cherry pie filling on the sugar cookie and sprinkle your crumble on top. Bake for the recommended time or until the edges turn golden brown.

Marshmallow Truffles

When I found this recipe I was looking to make something to replace buying Peeps at the store. Cause I think they are gross but my kids like them. Turns out it doesn't actually taste anything like a Peep. They taste like a Cadbury Cream Egg, sweet and creamy, but the filling is thicker. Honestly I am so happy they turned out the way they did because I LOVE Cadbury Cream Eggs and HATE Peeps. Happy Easter!

Marshmallow Truffles

Recipe Source: TasteAndTellBlog.com

1 - 7oz jar Marshmallow Creme
6 Tablespoons Butter, room temp
1/4 teaspoon Pure Vanilla Extract
1/8 teaspoon Salt
3 cups Powdered Sugar

Chocolate Almond Bark

1. In the bowl of a stand mixer add the marshmallow creme, butter, vanilla and salt. Beat until light and fluffy. Slowly add in the powdered sugar and continue mixing until smooth. Refrigerate for at least an hour.
 

2. Line a baking sheet with parchment paper. Using a tablespoon make small balls out of the marshmallow mixture and form into an egg shape. Freeze for at least an hour.

3. Melt the chocolate almond bark. Dip the marshmallow eggs into the chocolate and place back onto the lined baking sheet. Immediately top with sprinkles. Refrigerate until the chocolate is set.