When it’s Super Bowl Sunday and you’re home team has made it to big game, you go big or go home. And we’re going big with Mahomes Magic Bars. These yummy treats are dedicated to our beloved quarterback, Patrick Mahomes. Our QB 1 sure does make some magic on the field and we’re hoping he can bring home a sweet Super Bowl victory. Kansas City Chiefs, Let’s go!!!
- Non-Stick Cooking Spray
- 1 1/2 cup graham cracker crumbs
- 1/2 cup melted butter
- 1 14oz can sweetened condensed milk
- 1 cup chocolate chips
- 1 1/2 cup Red M&M candies
- 1 cup crushed Oreos
HEAT oven to 350°F. Coat 13 x 9-inch baking pan generously with non-stick cooking spray.
COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer with Oreos, chocolate chips, and M&M candies. Press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Allow to cool on a wire rack for at least one hour. Cut into bars, serve and enjoy.
Brrrr…January is in full force! Braving the elements is challenging, but so are the cabin fever crazies. We tackle the winter blues by putting on our cold weather gear and hitting the trail for some of mother nature’s snow kisses. All the while, we know that a plate of warm Blizzard Candy Bar Infused Brownies will be waiting to melt the frostbite away!
2 boxes dark chocolate brownies, plus ingredients on the back of the box
1 cup whites chocolate chips
Various candy bars chopped into bite sized pieces
- Make brownie batter according to the back of the box. Make each box separately
- Pour 1 box of prepared batter into a 9×13 greased pan
- Sprinkle white chocolate chips and chopped candy bars on top of brownie mix
- Top with other box of prepared brownie batter
- Bake for 40 min at 350 degrees
- Once brownies are completely cooled sprinkle with powdered sugar
This Saturday, we are hosting a “Crafternoon” with some of our girlfriends. Of course, there has to be wine and and there must be CHOCOLATE! We decided to get our craft on early and create Hot Chocolate Cookie Cups that resemble cute little mugs filled hot cocoa. Our cookie mugs are filled with either chocolate butter cream or cookie butter and topped with mini marshmallow bits. Wine, chocolate, and an afternoon with friends. Holy Craft! What a perfect Saturday!
Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
Make the chocolate buttercream.
Break off the loops on some mini pretzels to use as handles.
Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
Spoon the chocolate buttercream into the half of the cookie cups and top with mini marshmallows.
Spoon cookie butter into the other half of the cookie cups and top with mini marshmallows.
For best results, store the hot chocolate cookie cups in the refrigerator.
- 1 cup butter, softened to room temperature
- 1/2 cup Butter flavored Crisco
- 1/8 teaspoon salt
- 5 cups powdered sugar, sifted
- 1/4 cup unsweetened dark cocoa powder, sifted
- 8 oz dark chocolate chips, melted and cooled
- 2 teaspoons pure vanilla extract
- 4-6 Tablespoons almond milk
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, shortening and salt on medium speed until light and fluffy (about 5-6 minutes). Scrape down the sides and bottom of the bowl.
Turn the mixer to low, and gradually add half of the sugar and the cocoa and beat on low speed until just combined. Pour in the cooled melted chocolate and vanilla and mix on medium-low speed until combined.
Gradually add remaining powdered sugar and mix until combined. Add almond milk 1 tablespoon at a time until you reach a smooth and creamy consistency.
Increase mixer speed to medium-high and whip until light and fluffy, about 5-7 minutes.
*recipe inspired by The Gunny Sack
Happy Snow Day! It’s January after all, so we might as well embrace it. If you haven’t played in the snow for awhile then you may have forgotten the toll it takes on the bod. Not on the kids, by any means, but they will get it in 30 years! However, everyone can attest to the hunger one feels after an afternoon spent frolicking in the white stuff. Better have something on hand to feed all of the ravenous vultures! How about giving our Loaded Oatmeal Cookie Butter Dump Cake a try? It only takes a few ingredients (extra chocolate candies can be added to change it up :)) and can be made ahead too! It’s the perfect way to refuel before heading back outside!
1 container (14 oz) cookie butter
1 can (14 oz) sweetened condensed milk
1 pouch (17.5 oz) Oatmeal Chocolate Chip Cookie Mix
3/4 cup salted butter, melted
1 cup Rolos, unwrapped
Preheat oven to 350° F. Spray 9 x 13-inch baking dish with non-stick spray.
Add cookie butter, sweetened condensed milk, and egg whites to mixing bowl. Stir well to combine. Spread mixture into prepared baking dish.
Sprinkle dry cookie mix evenly over cookie butter batter. Drizzle the top evenly with melted butter.
Bake for 35 minutes or until golden brown and set.
Sprinkle Rolos over the top.
Cool for 30 minutes before cutting and serving.
We hope your holidays have been super sweet and sugar filled. Ours sure have been. As we approach the end of our winter break we’ve decided to ride our sugar high to the very end. For Christmas, we were graciously gifted Trader Joe’s Toffee Oat, Cinnadoodle, and Triple Chocolate Cookie Mixes…the perfect things to make this final Saturday before reality sits in and life goes back to a somewhat normal yet typically hectic routine. Might as well embrace the sweetness of the season while it’s still here. Thanks Trader Joe’s for making baking so easy. And yummy, of course!
Trader Joe’s Cookie Mix Trio
Son of a Nutcracker! We all know nutcrackers feed on nuts. Duh! But did you know they also love gingerbread? Or at least that’s what we’re assuming by the looks of our rapidly disappearing Nutcracker Chow made with gingerbread infused cookie butter. The Nutcrackers at our Nutcracker Holiday Tea couldn’t get enough of the stuff and we’re pretty sure all of your holiday guests will feel the same. So get crackin and whip up a batch of your own! Sugar Fairy Approved!
- 9 cups Crispix cereal
- 1 cup dark chocolate chips
- 1/2 cup cookie creamy spread
- 1/4 cup butter
- 1 tsp. vanilla
- 1 1/2 cups powdered sugar
- 1 cup holiday M&Ms
- In a 1-quart microwavable bowl, microwave chocolate chips, cookie butter and butter uncovered on “High” for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour in the cereal, stirring carefully until evenly coated. Pour into 2-gallon ziplock bag.
- Add powdered sugar. Seal bag; shake until well-coated. Pour in M&Ms and shake. Store in an airtight container/bag in the refrigerator until ready to serve.
Your friends want them. Your coworkers want them. Your neighbors want them. Heck! Even you want them! It’s a holiday baking thrown down this Saturday in these parts. It’s gettin real and it’s gettin yummy – Real Yummy! We’ve got lots to make including our Holiday White Chocolate M&M Cookies. A warning to our peeps -stay out of our way until the Christmas tins are full. Then, by all means, sample away! Baking spirits bright is a tough job, but we’re up for the challenge!
1 batch of Sister Sweetly’s Ultimate Chocolate Chip Cookie Dough, minus the dark chocolate chips and Heath bits
1 cup whites chocolate chips
1 cup holiday M&Ms
Make the cookie dough according to the directions in the recipe. Instead of dark chocolate chips and Heath bits add white chocolate chips and holiday M&Ms. Bake according to the directions in the recipe link above.￼