Easy Polar Bear Paws (Copycat See's Candy)

'Tis the Season!!!! 

This is a simple treat that can be whipped up when you don't have a lot of time, and they make a great addition to your goodie tray for the neighbors or friends. 

They're made in the microwave so that makes for a speedy process! (But be aware - they do have to cool some before and after dropping into 'paws' onto cookie sheet). 

The original recipe calls for peanuts, but I used cashews and they

were terrific! 

The recipe only takes 5 ingredients...get ready for a tasty,

caramel-y, nutty treat covered in white chocolate (almond bark works great too!) 

(hover over photo to pin) 

POLAR BEAR PAWS 

1 (11 ozs) bag caramel bits 

(use name brand for best quality) 

3 Tbs. heavy whipping cream

1 Tb. unsalted butter

1 c. roasted peanuts or cashews

12 ozs. vanilla almond bark or Ghirardelli white chocolate 

melting wafers 

Line a large cookie sheet with parchment paper; set aside. 

Place caramels, cream and butter into a microwave safe bowl,

microwaving for 30 second increments, stirring, and repeating

until melted and smooth. 

Mix in the nuts; let stand in the bowl to cool about 15 minutes, stirring every 5 minutes or so. 

Spoon onto prepared cookie sheet, making tablespoon sized mounds.  Place in the fridge for about 45 minutes or until set. 

Melt almond bark according to directions, stirring until smooth. 

Dip a chilled caramel cluster in the chocolate, using a fork to remove it.

Allow any excess chocolate to drop off the candy before setting

on parchment paper. Repeat with remaining clusters, keeping them chilled while they wait to be dipped.  

Refrigerate for another 45 minutes or until chocolate is set. 

Don't eat too many before packaging up to give away! 

Recipe inspired by Belly Full

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Butterfinger Balls

(Peanut Butter Balls with crushed Butterfinger candy) 

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Butterfinger Fudge (made from candy corn)

Oh yeh!

Just in case you've not witnessed the marriage of candy corn and peanut butter,

I'm inviting you to this special occasion - you are gonna fall in love with this recipe!! 

And you'll love me as well!  *-*

First of all - don't even think of trying to use old candy corn...from the freezer even.  BOO HISS! 

You need fresh from the store shelves so RUN and go get stocked

up because you'll be wanting to impress your friends and family and make this often!

It's just a tad chewy but a dreamy candy that will become a star wherever it's served!!  

I decided to make this in the crockpot...I know from experience candy corn doesn't melt very easily, so I just tossed everything into the crockpot and did other things while it heated.

It worked perfectly!  (A crock liner is an added bonus!) 

This really is a simple recipe - and you can NEVER go wrong 

using sweetened condensed milk in anything! 

Plan on at least 1-1/2 to 2 hours in crockpot for candy to melt...
with lots of stirring! 

You can create this one on the stovetop (you're just melting everything, not 'cooking' for any length of time), so either method works fine. 

It really does taste like a Butterfinger candy bar!  My #1 favorite candy bar! Have your kids close their eyes and taste it...that's what they'll think they're eating!

I don't know who comes up with these ideas, but I sure am thankful

they do!  

(hover over photo to pin) 

BUTTERFINGER FUDGE 

3 c. (fresh) candy corn

1 c. creamy peanut butter

1 can (14 ozs) sweetened condensed milk

2 c. white chocolate chips

1 c. milk or semi sweet chocolate, optional 

Line an 8" x 8" pan with non stick foil, or just spray 'regular' foil with non stick cooking spray; set aside.  Place a liner inside your crockpot for easy cleanup. 

In the crockpot, add the candy corn and peanut butter; turn on low (or high - depending how hot your crock gets!) and allow it to heat about 20 minutes; give a little stir and if it's beginning to melt, then add the condensed milk; stir every 10 minutes until candy corn is pretty much melted.

Add white chocolate chips; allow to stand about 15 minutes; stir until all is melted and smooth. 

(It takes a while for candy corn to melt...you can also make this in a saucepan on the stovetop, over low heat, following the 'steps' in the recipe above) 

When everything is melted and smooth, pour into prepared pan and let cool to room temperature.  

(If you just can't stand to wait, you can place it in the refrigerator to set up after it's room temp). 

You can choose to dip the pieces in melted milk/semi sweet chocolate (along with a little bit of Crisco). Dip the bottoms or drizzle over the top and set on waxed paper until set. 

This recipe was inspired by Crazy for Crust blog

Linked to 

Meal Plan Monday

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1-Minute Nutter Butter Peanut Butter Fudge

Peanut Butter Balls (AKA Buckeyes)

Pumpkin Spice Rice Krispy Treats

I just realized I'd never posted this tasty snack though I've made them the last couple of years.

A simple and fun fall treat the kids can help make...made easy by adding a box of instant pumpkin spice pudding mix to the melted marshmallow mixture.

(Say that fast 3 times!!=)

Everyone needs a quick and easy 'go to' and this one is extra special fall treat. 

The pudding mix can sometimes be a bit hard to find, but you can also substitute 2 tsp. pumpkin pie spice and it's yummy too. 

Be sure to stock up if you do find the pudding because it won't be on shelves for long! 

I love that it's quick and easy so can be made when you're in a rush to

find something to take to that fall festival or gathering!

The melted white chocolate over the top is optional, as are the

cutsie sprinkles, but doncha just love that special touch?  

TIP:  Try to press the cereal into the pan LIGHTLY!  If you press too hard,
the mixture tends to harden and makes it tough. 

PUMPKIN SPICE RICE KRISPY TREATS 

6 c. Rice Krispies

1/4 c. butter

1 (10 ozs.) bag mini marshmallows

(Or if you can find them, using pumpkin flavored marshmallows! squeal!)

1 sm. (4-serv. size) box pumpkin spice instant pudding  

(Butterscotch is super good too) 

Lightly spray 9" x 13" dish with cooking spray. 

In a large saucepan, melt the butter.  Add the marshmallows and

dry pudding mix.  Over low heat, stir constantly (I used a whisk) until mixture is blended and smooth.  Stir in the rice krispies; stir until coated. Dump mixture into prepared pan; press evenly, (but not too hard). Let cool; cut and serve.

MMMM good! 

You might also enjoy...

Apple Smiles (kid-friendly)

Caramel Apple Fluff Dip

Pretzel Pumpkins

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Holiday (Peppermint) Popcorn Crunch Mix (Easy - Last Minute!)

I am almost giddy over this delicious concoction! 

You might want to call it a "Clean out the Pantry" treat! 

This very simple treat uses microwave popcorn as its base!

As we prepare to head to Florida next week, I had some things on hand I wanted to use up before we go.  I'm thrilled to say I was able to use the last of SEVEN ingredients and gave away bags of this tasty snack at church.

Almond bark..

Microwave Popcorn...

Pretzels..

M & M's...

Ghiradelli Peppermint Chunks in a bag...

leftover crushed candy canes

Sprinkles...

It tastes great!  And is not nearly as sweet as a lot of the other 'goodies' I made last week.  And it's pretty too!!!

I have said for a long time...RECIPES ARE GUIDELINES.  You don't ever have to follow it exactly...sometimes it's fun to do your own thing!

Use up what you have on hand and enjoy this treat that has many options to it!

Peanuts, or any kind of nut, would be a great addition! Maybe even some cereal! 

When I made a second batch, I used part peppermint chunks for the almond bark.

I also used the penguin bags for the Peppermint Version so I could tell the difference. 

(This is what I used...not the 'crunch' mixture...these melt nicely..

and it only gives a light peppermint flavor)

Have fun with this one!  Folks appreciate receiving something homemade from your kitchen..and I am very pleased with the end result of this 'experiment'. 

HOLIDAY (PEPPERMINT) POPCORN CRUNCH MIX 

*2 bags microwave popcorn 

(lite butter is ok)

*3 - 4 c. pretzels 

*12 ozs. white almond bark (or candy melts)

(or use Ghiradelli peppermint baking chunks for part of almond bark) 

*2 hands-full peanut M & M's

*crushed candy canes, optional

*holiday sprinkles, optional 

Cover 2 cookie sheets (with sides) with waxed paper; set aside. 

Pop the popcorn according to package directions; pour into an extra large bowl and be sure to remove any kernels that didn't pop. Mix in the pretzels. 

Melt almond bark in microwave according to directions. Pour over the popcorn mixture, stirring to coat, then add M & M's and continue to mix until everything is coated. Stir in sprinkles or add over top of mixture once you've spread it over the cookie sheet. 

(For the peppermint version, I sprinkled crushed candy canes over the top at the end)

Allow to dry (it doesn't take long!); break apart and place into decorated bags to give as gifts. 

Recipe Inspired by Southern Plate
(Christy shares a great tutorial - check her out!)

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Simple Cinnamon Sugar Pretzels

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No Bake Avalanche Cookie Treats (Microwave - 5 ingredients!)

If you are needing to make something last minute before Christmas Day arrives,

I've got you covered!

These simple and quick-to-make sweet treats have Biscoff...an irresistible cookie butter...and peanut butter, along with white chocolate and cereal...and they are absolutely and wonderfully delicious!  And ADDICTING!! 

Biscoff is an irresistible, spreadable treat made from those tasty European cookies they still serve on airplanes! (You may be able to purchase Lotus Biscoff Cookies at your local Walmart or grocery store, along with Biscoff spread - near the peanut butter display). 

WOWZERS! 

This recipe is easily doubled if you want a whole bunch!  
(like 4 cookie sheets full!) 

I took them to a Baker sibling gathering and divided every last one of them between four of the siblings!

I don't have the 'answer' as to why they are named as they are, but 
I am just wild about them, no matter what they're called! 

You may want to add this to your holiday rotation every year, after tasting
how very special and irresistible they are. 

PERFECT FOR GIFT GIVING!  
(I had to do something to get them out of the house and out from under my nose!) 

You can substitute marshmallows or peanuts for half of one of the cereals
if you prefer....or sprinkle the tops with mini chocolate chips.
Lots of options here...

NO BAKE AVALANCHE COOKIE TREATS

2 c. Rice Krispies cereal
2 c. (Honey Nut) Cheerios cereal
1 bag (11 ozs. each) white chocolate chips
(or vanilla almond bark)
1/2 c. smooth peanut butter
1/2  c. Biscoff (cookie butter) spread

Line 2 baking sheets with waxed or parchment paper. Set aside.

In a large bowl, stir together cereals. Set aside.

In a large glass bowl, melt the white chocolate chips (or almond bark) in the microwave for 1 minute at 70% power. Stir. Repeat until white chocolate is completely melted and smooth. Be careful not to overheat. Stir in the peanut butter and cookie butter, mixing until well combined.

Pour white chocolate mixture over the cereal mixture. Stir until the chocolate completely coats the cereal mixture. 

Spoon heaping tablespoons of the mixture onto the baking sheet. (I used my medium Pampered Chef cookie scoop - about 2 Tb.., tapping the tops of the cookie to flatten for easier eating.  Allow to cool and harden. (I like setting them in the cool garage - they set up quickly). 

Yield: 2 cookie sheets full 

Recipe inspired by The Country Cook
Linked to Meal Plan Monday


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Captain Crunch Peanut Clusters

​

Chocolate Polka Dot Cookies (New Recipe)

Hey Y'All!

Since I've been busy baking a bunch of cookies for a church shindig this week, I wanted to share this fun and easy recipe. 

I started with a cake mix...added cream cheese, butter, vanilla and an egg. I refrigerated the dough for a couple of hours while baking other things, and then rolled these and dotted them with white chocolate chips.

Using peanut butter chips would be an awesome option too! 

Hope you try them soon.  They're thick and delicious. 

CHOCOLATE POLKA DOT COOKIES 

1 (18 ozs.) box chocolate cake mix (I used devil's food) 

1 (8 ozs.) pkg. cream cheese, room temperature

1 stick butter, room temperature

1 egg

1 tsp. vanilla extract (you could try coffee or caramel extract!) 

white (or peanut butter) chips

OR powdered sugar 

Preheat oven to 350. 

In large bowl, combine cream cheese, butter, egg and vanilla until smooth. 

Add cake mix - mix until smooth and blended. (Batter is thick but sticky). 

Refrigerate for 2 hours. Roll into Tablespoon sized balls (or drop) on ungreased cookie sheet - dot with chocolate chips. (Or if you prefer, roll balls in powdered sugar before baking). I pressed down on the cookies a bit before baking. 

Bake 10 - 11 minutes (they will still look soft in the middle); allow to cool on cookie sheet for 2 - 3 minutes. Remove to rack to cool.  

Will be soft in the center...and they'll go fast! 

Yield: about 20 good sized cookies

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Coconut Lime Muddy Buddies (using essential oils)

I just don't know where to begin...

When I think of the fun and great times shared with sweetheart Tonya Ferguson and her special family while they were here for a few days in May, my heart just jumps for joy.  They have become my second family. 

Tonya taught her 3rd essential oil class in my home...have you seen their new website??..RVOilers...go ahead, check it out! You'll love what you see there...and maybe you'll want to have Tonya come to your home to teach a class.  She's the best of the best, I can tell you that! 

Their family has been on the road in an RV for over a year now...and they are loving it immensely.

Anyway...she shared this recipe for 

Coconut Lime Muddy Buddies  from the Aroma Tools Facebook page before she arrived at my house, so I decided it would be the perfect addition to our snack lineup after class. 

(We also enjoyed some yummy Orange Cream Cheese Brownies {with oils in it} too.

It's really a simple recipe, and I love that it's GLUTEN-FREE also, because I made it with corn/rice cereal...there were a couple gals at the party who enjoyed it, who could not eat the brownies. 

So here's the recipe...just be sure you add the coconut oil to the melted chocolate before adding the oil and juice.  (We won't mention how I know to BE SURE to do that...just trust me). 

(hover over photo to pin)

COCONUT LIME MUDDY BUDDIES 

1 (12 ozs.) box rice squares cereal 

(or rice/corn)

1-1/2 c. white chocolate chips

(12 ozs. bag)

1/4 c. coconut oil, melted

5 drops lime essential oil

1 tsp. lime juice

(I added a little zest also)

1 c. powdered sugar

Pour the cereal into a large mixing bowl.  Melt the chocolate in a double boiler, or on low in the microwave (just be sure it doesn't overheat). Add melted coconut oil once the chocolate is nearly melted; stir until smooth. 

Add essential oil drops and the juice (& zest, if using), stirring until blended.

Pour the chocolate over the cereal, stirring with a wooden spoon until cereal is evenly coated. Add 1/2 c. powdered sugar to gallon size ziploc bag, add cereal mixture, then pour 1/2 c. remaining powdered sugar over the top.  Seal the bag and shake around gently to make sure all the cereal is coated. 

(I added about 2/3 of the cereal mixture first, coated it, then added a little more powdered sugar to cover the last bit of cereal mixture.) Enjoy right away; store in airtight container.  

This stuff is AMAZING!! 

Linked to Weekend Potluck


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Honey Sweetened Snack Mix

                                  ​Super Simple Ranch Pretzels

Ritz Peppermint Kisses (so simple!)

I'm just wild about the ideas we get at our weekly Weekend Potluck party!

This is one of those quick and easy, make-as-many-or-few-as-you want kind of 'recipes'.  This recipe begins in the microwave for ease. 

Thanks to Quinn at Dad What's 4 Dinner for sharing with us  He takes awesome photos too! How blessed his family is to have him enjoying time in their kitchen.

They sure do eat good over there.  Please be sure to take time to visit Quinn and his awesome compilation of deliciousness being shared there. 

I had just a few candy kisses leftover from another project, so I just made

a plateful to add to plates I'm putting together for the neighbors. 

They're pretty and oh so yummy!  It's hard to guess there's actually

crackers under that chocolate.  

Quinn used white chocolate to dip them in...I think that's prettier, but I already had melted some chocolate, so that's what I went with.

Enjoy! 

RITZ PEPPERMINT KISSES 

2 sleeves Ritz crackers (about 70)

1 med. bag Hershey's (peppermint - white) chocolate kisses, unwrapped

1# pkg. white or chocolate almond bark

4 large candy canes, unwrapped & chopped into small pieces

Place a layer of crackers on a microwave safe plate. (You want them all to be flat). Top each cracker with a kiss.  Microwave for about 1 minute on high, checking every 20 seconds. 

When chocolate begins to melt, remove plate from microwave and top with another cracker. Press down lightly being careful not to crush cracker or to push chocolate outside of the cracker. (Can microwave a few more seconds if you feel the need).  Repeat with remaining crackers. Cool to room temperature. 

Melt almond bark according to package directions.  Using two forks, or tongs, dip cracker sandwiches into melted chocolate, pushing off the fork with the second fork. Sprinkle with crushed peppermint. Allow to cool and set up.

(I place mine in the garage to cool cause it's hard to wait!) 

Makes 35 little 'sandwiches' 

Linked to Full Plate Thursday

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Raspberries & Cream Patriotic Dessert Squares

I have always loved Holly's recipes at Life in the Lofthouse. She shared this one at The Country Cook. They're simple, easy to follow, and always scrumptious.

So when I saw this dish, using strawberries, I decided to turn it into a patriotic dessert. 

Perfect!

I used raspberries and blueberries instead of the strawberries that Holly used. My family  loved it!  And I didn't have to smash any berries because the raspberries break down easier. 

This wonderful dessert has a nice thick sugar cookie crust, melted white chocolate and cream cheese filling (are you drooling yet?) topped with a thickened fruit topping, then chilled for perfection. 

The base of the crust has to bake and then cool so you have to think ahead just a little. 

I served it to my family for Memorial Day weekend and we all REALLY loved it.  It was very good the next day too. 

RASPBERRIES & CREAM PATRIOTIC DESSERT SQUARES 

Base:

1 - 1# 5 ozs. bag sugar cookie mix

1/2 c. butter, room temp

1 large egg

Filling:

1 c. white chocolate chips

1 (8 ozs) cream cheese, softened

Topping:

3 c. cleaned raspberries, divided

1/3 - 1/2 c. white sugar

2 Tb. cornstarch

1/3 c. water

3/4 - 1 c. blueberries, washed and dried

Preheat oven to 350.  Spray 9" X 13" baking dish with cooking spray. In large bowl, combine cookie mix, butter and egg until smooth.  Press in bottom of prepared pan; bake 15 - 20 minutes or until golden brown.  Cool completely. 

In small glass bowl, microwave white chocolate chips for 45 - 60 seconds until melted; stir until smooth. Cool a few minutes. In medium bowl, beat softened cream cheese with electric mixer, then add melted chips and blend. Spread over cooled sugar cookie base; refrigerate while preparing topping. 

In medium saucepan, add 1 cup raspberries, along with sugar, cornstarch and water. Cook over medium heat, stirring constantly, until it comes to a boil and thickens. Remove from heat and cool 10 minutes. Fold in remaining raspberries, along with the blueberries; spread over cream cheese filling.  Cover and refrigerate at least 1 hour before serving.  Top with a few fresh blueberries if desired. And dollops of whipped cream!

Yield: 15 - 18 servings 


Linked to 
       Weekend Potluck
        Full Plate Thursday
         Meal Plan Monday


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Patriotic Berry Kebobs

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