I came up with these to do as a food craft with my toddler for Thanksgivlng.
Blonde Oreo cookies
Nutter Butter bites – could also use Oreo minis if there is a peanut allergy
chocolate chips to melt and use as “glue”
White chocolate chips to use as eyes
Black icing pen – for the eyes
Red icing pen – for the gobbler
You could also stick a lollipop stick and make into cute turkey pops.
I made these for my family who recently stayed with us. I wanted something small but special that was homemade and had a gourmet quality to them. I put a few in clear gift bags and left them on their pillows as a welcome gift.
You can use any chocolate, nuts or dried fruits you like… The combinations are endless so enjoy!
I used dark and white chocolate chips, melted.
Nuts & seeds: cashews, almonds, pumpkin seeds, pecans
Dried fruit: golden raisins, dried cherries, dried cranberries
Follow directions on the package to melt the chocolate. Spoon and swirl onto wax paper until they are about 1-2″ in diameter. Then pick your dried fruit and nut combinations and place them on the chocolate. Let set at room temperature or in the fridge if you need sooner. Once set you can package them in gift boxes or clear goodie bags tied with ribbon. Or, just enjoy!
Sweet & Salty Brownies
1 stick butter, melted
2 cups dark brown sugar
2 teaspoons vanilla extract
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup mini M&Ms
1 cup pretzels, broken into 1/4 inch pieces
Preheat oven to 325 degrees. Whisk together the butter and brown sugar. Add eggs and vanilla. Stir in flour, baking powder, and salt. Fold in M&Ms and pretzel pieces. Pour into coated baking sheet with high lip or 9 x 13 baking pan. For easy removal, line the pan with foil, leaving an overhang, then coat with more cooking spray. Bake for 45 minutes or until a toothpick inserted into the center comes out almost clean. Enjoy!
Rice Krispie Truffles
I saw the idea for this on Pinterest.com. They called them adult Rice Krispie treats and had liquor in the mix but I chose to just go with the traditional mix for mine. These are much more sophisticated than the ones we make for the kids. Also, absolutely delicious!
Just follow the Rice Krispie recipe on the marshmallow package:
8 1/2 cups Rice Krispies
1/2 stick of butter
1 package of the small marshmallows
Melt butter over low-med heat. Add marshmallows a quarter of the bag at a time and stir constantly until completely melted and no lumps. Pour marshmallows into the Rice Krispies and mix. Once thoroughly mixed, start forming into balls. Tip: spray hands with Pam and the marshmallows won’t stick to your hands as much. You can make the “truffles” as dense as you like but, keep in mind, you will be biting into them so you don’t want them too dense. Once you have the balls formed, set them aside and start on the chocolate dip. (these will yield about 50 depending in how large you make them)
4 cups chocolate chips, I used semi-sweet but you could also use dark or white chocolate
1 T butter
1/4 cup milk
I just threw it all in a sauce pan and stirred over med-low heat until melted and no lumps. I’m sure the serious chefs/chocolatiers out there are cringing, but it is what it is. 🙂 I’m all about easy and it came out great in the end.
Now, the fun part! I used a thin wooden skewer to dip the Rice Krispie balls in the chocolate sauce. I’m sure you can use anything similar. Cover with chocolate and then twirl the skewer in your fingers to shake off the excess chocolate. Then, pour your toppings into bowls and slowly rotate the skewer in the topping until it’s covered. Pull off the decorated Rice Krispie with your fingers as you twist the skewer and then set them on a plate. Refrigerate until set. Enjoy!
Ideas for toppings: toffee bits, sprinkles, coconut, white or dark chocolate or serve on sticks as Rice Krispie pops.