You’ve Got Mail Sweetheart!

On Valentine’s Day some people give cards, while other give chocolates to their loved ones. Why not combine the two and make Mini Chocolate Mailboxes. Your sweeties will love you forever!

Directions on No Biggie

Sweet KC Super Bowl Snack

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!!!

Ingredients

• 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

Instructions

• 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.

Battling The Winter Blues Sweetly

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!

Ingredients

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

Powdered sugar

Directions

• 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

Sweet Nutcracker Chow

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!

INGREDIENTS

• 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

INSTRUCTIONS

1. 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.
2. 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.

A Sweet Slice Is Nice

In our opinion, it takes two ingredients to make a Friendsgiving feel really special – wonderful friends, of course, and tasty treats. This year we whipped up our favorite pumpkin poke cake substituting caramel sauce for sweetened condensed milk and a new fave – a semi-homemade Brownie Pie with Cookie Butter Glaze. It doesn’t get any simpler. It’s as easy as PIE! Happy Thanksgiving!

• 1 (9-inch) pie shell (store-bought)
• 1 (23-ounce) box dark chocolate brownie mix, plus ingredients on the back of the box
• 1 cup mini semi-sweet chocolate chips

1. Preheat the oven to 350 F.

2. Combine brownie mix, oil, water, and egg white and beat until smooth.

3. Pour mixture into shell. Sprinkle mini chocolate chips on top. Bake for 35 to 40 minutes or until crust is puffed and brown. Cool.

7. Frost with cookie butter drizzle. Easy as PIE!

INGREDIENTS

• 1/4 cup smooth cookie butter
• 1 – 1 1/2 cups confectioners’ sugar, sifted, divided
• 3 tablespoons almond milk
• 1 teaspoon vanilla

INSTRUCTIONS

1. In a medium bowl, beat peanut butter with electric mixture until fluffy
2. Gradually beat in 1 cup of confectioners’ sugar, almond milk and vanilla. Beat until smooth and incorporated. You want the glaze to be drizzling consistency so add a bit more confectioners’ sugar and almond milk if it is too thick. A little at a time.
3. Pour immediately on brownie pie.

Sweet Sweep

Leftover Halloween candy getting the best of you? Try this tip: eliminate it in one sweet sweep. Our Halloween Candy Cookie Butter Scotcheroos will alleviate the NEED to constantly dip your hand in the Halloween bucket! Bonus tip: share them with others and the candy will vanish before your eyes! Guaranteed!

ingredients

• 1 cup sugar
• 1 cup creamy cookie butter
• 1 cup light corn syrup
• 1 teaspoon vanilla
• 6 cups rice krispies cereal
• 11.5 ounces butterscotch chips 1 bag
• 11.5 ounces dark chocolate chips 1 bag
• 2 cups Leftover Halloween candy, unwrapped

instructions

1. Before cooking, cover a 9 in pan with parchment paper (leaving a overhang so you can remove easily later).
2. In a large saucepan, cook sugar, cookie butter, and corn syrup on medium heat until mixture begins to boil (stirring constantly). Once it begins to boil, remove from heat and stir in vanilla. Quickly add in rice krispies cereal and stir until evenly coated.
3. Pour mixture into prepared pan and use the back of a spatula to firmly press down the mixture along all sides of the pan until smooth. Allow to cool for 10 minutes.
4. Meanwhile in a glass bowl, melt dark chocolate chips and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Once melted, pour over rice krispy bars and use a spatula to cover all the edges.
5. Top with leftover Halloween candy and refrigerate entire pan to allow the chocolate to set.
6. Once set, carefully lift the bars out of the pan using the foil overhang and gently peel back parchment from the sides. Cut bars with a sharp knife and store in airtight container.

*recipe inspired by Design Eat Repeat

Witch’s Sweet Spell

Oh My Gourd! Halloween is this Thursday! Tricks 👍🏻 Treats👎🏻No worries, My Pretty! This Saturday a couple of witches (who may look like us 😉) are stirring up a little Hocus Pocus and creating a spooky, yet oh so tasty treat. Our Chocolate Witch Hats Cookies are guaranteed to sweeten up even the nastiest of ghosts and goblins! Happy Halloween Darling!

Ingredients

• 1 1/2 cups butter, softened
• 1½ cups sugar
  ½ cup brown sugar tightly packed

• 4 large egg whites

• 2 teaspoons vanilla

• 2½ cups unbleached flour

• 1 cup dark cocoa powder

• 1 Tablespoon baking powder

• ¾ teaspoon salt

• 2 cups powdered sugar for rolling

• 3 dozen milk chocolate kisses unwrapped

Directions

• Combine the butter and sugar in the bowl of a stand mixer and beat together until ingredients are well-creamed.
• Add egg whites, one at a time, stirring until completely combined, and then stir in vanilla.
• Gradually add flour, cocoa powder, baking powder, and salt to your wet ingredients until completely combined.
• Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
• After chilling, preheat oven to 350F and prepare baking sheet by lining with parchment paper.
• Roll dough into 1½ Tablespoon-sized balls and roll thoroughly in powdered sugar.
• Transfer to baking sheet and bake on 350F for 10-12 minutes — take care to not over-bake.
• Within 1-2 minutes of removing cookies from oven, gently press a chocolate kiss into the center of each cookie.
• Allow cookies to finish cooling completely on baking sheet (that’s if you can wait!)

*recipe inspired by Sugar Spun Run