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My love language is chocolate and peanut butter. Luckily for me, my husband loves the combo too, so it’s an obvious choice whenever I’m making something special for us.
These enormous peanut butter cups were our Valentine’s day treat this year – which was perfect, because they’re sized to share.
What are you being for Halloween this year? So far, we’ve got a purple dinosaur and Frankenstein’s monster. (And I’m hoping it doesn’t change at this point, since I bought the fabric to make them!)
As much as I love Halloween, it can be a little hectic. Aside from making costumes, we have two trunk or treats to prep for, the preschool costume parade, and classroom party – not to mention Halloween itself. Oh, and all the “real life” stuff happening this month too.
Sometimes, you just need something quick and easy. These muddy buddies are quick and easy. Mix them up in about ten minutes and you’ll be off to your Halloween party in no time.
Need some more Halloween inspiration? Here are some more fun ideas for the holiday:
Halloween Muddy Buddies
(from A Southern Fairytale)
Makes a large bowl – about 13 cups
5 cups corn Chex cereal
5 cups rice Chex cereal
2 Tbsp. butter
1 1/2 cups Nutella
3/4 cup powdered sugar
3/4 cup chocolate cake mix
2 cups Autumn Mix M&Ms
1/2 cup candy corn
1/2 cup Indian corn
1/2 cup candy corn pumpkins
Dump all the Chex in a large bowl.
Add the powdered sugar to a gallon-sized ziplock bag. Add the cake mix to another gallon-sized ziplock bag. Set aside.
In a microwave-safe bowl, combine the butter and Nutella. Microwave for 30 seconds, stir well, and continue to microwave in 15 second intervals until smooth and creamy.
Pour the melted Nutella over the chex and gently stir to combine until all the cereal is coated. Divide the cereal in half. Add half to the bag with powdered sugar and half to the bag with cake mix.
Seal the bags and shake until everything is well coated. Pour out on paper towels to rest and cool for at least an hour.
Combine coated cereal with candies and serve.
When I was planning out cookies to share this week, my 3-year-old begged for these. He was totally smitten with the colorful candies mixed in – and I totally understand why.
These are pretty simple, but they’re so good. I’m sure these will be year-round cookies for us!
Chewy M&M Cookies
(from Rachel Cooks)
Makes 3 dozen
2 cups flour
1 Tbsp. cornstarch
3/4 tsp. salt
1 tsp. baking soda
3/4 cup brown sugar
3/4 cup unsalted butter, softened
1/2 cup sugar
1 Tbsp. vanilla extract
1 12-ounce package of M&Ms
Preheat the oven to 350 degrees.
In a bowl, whisk together the flour, cornstarch, salt, and baking powder.
In the bowl of stand mixer, cream together the butter and sugars. Stir in the egg and vanilla.
Add the dry ingredients in batches, mixing until just combined. Fold in the M&Ms.
Roll the dough into 1″ balls and place on a parchment-lined baking sheet. Bake for 9-11 minutes. Let cook for 5 minutes than transfer to a rack to cool completely.
Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!
The latest round of the Improv Cooking Challenge was Nuts and Caramel – so perfect as we’re going into the holiday season! I decided on a fun dish that could be either an appetizer or dessert – perfect for a holiday potluck or to make and give to friends and family.
This snack mix is a super easy thing to make, even when you’re pressed for time. I added red and green M&Ms to make it festive for a holiday, but you could switch up the colors for any special occasion!
You can see the other Nuts and Caramel dishes bloggers cooked up here:
Caramel Nut Chex Mix
(from Butter With a Side of Bread)
3/4 cup corn syrup
1 cup brown sugar
1/2 cup butter
1 box corn Chex
2 cups salted mixed nuts
2 cups M&Ms
Preheat the oven to 275 degrees.
Combine the corn syrup, brown sugar and butter in a microwave-safe bowl. Microwave in 1 minute intervals until the butter is melted. Whisk to combine.
In a roasting pan, combine the Chex and mixed nuts. Pour the sugar mixture over and stir to coat.
Bake for 1 hour, stirring every fifteen minutes. Remove from the oven and stir as it cools – don’t let it just sit, it’ll become one big block! When cool, stir in M&Ms.
Store in an airtight container until ready to serve.