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Lucky Charms Truffles

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Lucky Charm Truffles

If you like Lucky Charms Cereal, you will love these chocolate-covered treats!

I was walking down the cereal aisle and a box of Chocolate Lucky Charms jumped into my cart and begged me to make a dessert with it.

That’s almost how it happened…! I love Lucky Charms and I adore the chocolate version. Did you know that just before St. Patrick’s Day they have a limited time version full of shamrocks and pots of gold. Too cute!

I had actually been wondering if the oft-used technique of Oreos + Cream Cheese, rolled into a ball and covered in chocolate would work with cereal. Perfect opportunity to try!

These are yummy little chocolate-y and marshmallow-y treats that are SO cute for the month of March!

Lucky Charm Truffle

Here’s how we put them together: (printable recipe)

INGREDIENTS: (makes 24-36 truffles, depending on how big you make them)

  • 4 cups of Lucky Charms Chocolate cereal (marshmallows and all)
  • 1 bar of Philadelphia Cream Cheese (at room temp)
  • 1 bag of Wilton’s candy melts (in any color you like- I used up some leftover bags in a variety of colors)

DIRECTIONS:

  • Finely crush cereal into crumbs (I used a food-chopper).
  • Combine with cream cheese until it forms a soft ball of dough.
  • Roll dough into small balls.
  • Melt candy melts in the microwave in 30 second increments, stirring between, until melted and smooth.
  • Use a fork to dip balls of cereal into the melted candy. Tap the fork on the side of the bowl to drain off excess melted candy, and slide fork along edge of bowl to remove excess.
  • Place each truffle on parchment paper to harden. Top with marshmallow bits from the cereal, or sprinkles.
  • Allow them to harden completely.

Lucky Charm Truffles

My thoughts: Aren’t they cute? They are pretty yummy too. I thought the consistency was a little weird, but once they are covered in chocolate it’s not as noticeable. I got a thumbs up from friends who tried them and kids LOVED them. Just a fun little St. Patricks Day project! Enjoy! ~r

Other yummy St. Patrick’s Day treats here on Easybaked: (click on image to see recipe)

Andes Mint CupcakesKey Lime CakeLime Soda Cupcakes!!!!Baileys Irish Cream Cupcakes

Turtle Cookie Cups

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Turtle Cookie Cup

Chocolate cookie cups full of creamy caramel, chocolate and pecans.  So many fun fall flavors in one little dessert!

There’s something about November that makes me think caramel and pecans. Comfort food, maybe? Thanksgiving?  I’m not sure, but these yummy little treats hit the spot!  They are fun to make, and a pretty mini dessert for all those November and December get-togethers.

Here’s how they are made: (printable recipe)

INGREDIENTS:

Cookies:

  • 2 sticks (one cup) butter (softened)
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Toppings:

  • 1 bag of Wilton’s candy melts in milk chocolate
  • 2 cups of chopped pecans and about 60 whole pecans
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz) sweetened condensed milk
  • 1 stick (1/2 cup) butter

DIRECTIONS:

Cookies:

  • Preheat oven to 350 degrees
  • Add butter, sugar, eggs and vanilla together in a large mixing bowl
  • Blend on medium speed with a mixer until smooth
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, and knead into a soft ball of dough
  • Use a small cookie scoop (I used one that holds ½ tablespoon of batter) to portion your dough into mini muffin tins that have been sprayed with non-stick spray
  • Use a tart shaper, or a wooden spoon to press the dough into a cup shape.

Making cookie cups

  • Bake at 350F degrees for 7-8 minutes and remove from oven.
  • Press centers in a second time and allow cups to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool on the counter.

Toppings:

  • Place caramels, sweetened condensed milk and butter into a medium saucepan and heat on medium over the stove until all of the caramels are melted.
  • Heat milk chocolate candy melts in the microwave in 30 second increments until melted and smooth.
  • Place chopped pecans into a small bowl.
  • To assemble, dip top edge of cup in candy melts and then in chopped nuts.

Dipping tops of cookie cups in chocolate

  • Place caramel sauce into a sturdy zip top bag and clip a corner.
  • Pipe caramel into each cup until filled completely and top with a whole almond.
  • Allow caramel and chocolate to firm up.
  • Store in an airtight container for 2-3 days.
  • Enjoy!

Turtle Cookie Cup2

My thoughts: These are a little time-consuming to make, but sooooo yummy. They are a perfect mini-dessert for any of the upcoming holidays, and they got RAVE reviews in my little world! That caramel….!!!! Enjoy! ~r

Other fun mini desserts here at Easybaked (click on a photo to see the recipe)

Cheesecake Sundaes Mint Creme Brownie CupsCake balls filled with cream cheese frostingMini chocolate chip cookie cheesecakes

Jeepers Creepers Oreo Pops!

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Scary Oreo popsThese scared little pretzel monster Oreo pops are not only adorable but a perfect salty and sweet combination!

Because I love desserts and I obviously blog about them all the time, my friends are often pointing out cute ideas they find online. That was the case with these cute little pretzel monsters. A friend found them in Family Fun Magazine and posted a picture on my Facebook wall. As soon as I saw them I knew they belonged on an Oreo pop!  Aren’t they so cute?!?

Monter Oreo PopsThey are also very easy, and a great make-ahead treat for fall parties!

Here’s how to create them for yourself: (printable recipe)

INGREDIENTS: (makes about 26-30 pops)

  • One box of Oreo Double Stuff cookies
  • 30 lollipop sticks
  • 1 bag of Wilton’s Candy Melts in black or purple (or both, if you want both colors!)
  • Small amounts of Wilton’s Candy Melts in other halloween colors (for the “eyes”)
  • Round sprinkles
  • 30 Flipz white chocolate covered pretzels

DIRECTIONS: (Need a visual for making Oreo pops?  Click here.)

  • Make pretzel monsters first by laying all 30 Flipz out on a piece of parchment paper.
  • Melt a small amount (maybe 1/3 cup) of any Candy Melt color for the eyes, and spoon into a small zip top bag.
  • Zip bag closed and clip a corner off.  Pipe color into top two holes of pretzel and gently set a sprinkle “iris” in place.
  • Repeat with other colors and allow eyes to harden completely.
  • For Oreo pops, carefully twist apart all of the Oreo cookies
  • Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
  • Melt the about 1/4 of the black or purple Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted candy, drizzle a little in the center of the cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow candy melts to harden (20 minutes or so), cementing the cookie back together with a stick inside. (Freeze for 5-10 minutes to speed this process up)
  • Melt remaining black or purple Candy Melts in the same manner.
  • Holding the stick, lower the entire Oreo into the bowl of melted Candy Melt, spooning it over the top and sides to cover it completely.
  • Allow the excess to drain off and gently place covered Oreo on a piece of parchment paper.
  • Immediately place a pretzel monster on top and allow the Oreo to harden completely.

Alien Oreo Pops!

My thoughts: These are cute and yum yum yummy!  I like the cute little surprised looks on the pretzel monsters, and they taste GREAT! Wrap these up in cello bags with cute ribbons and you have a fun party treat to share!  Enjoy!  ~r

Jeepers Creepers Oreo Pops

A few other October treats here on Easybaked (click on photo to see recipe):

Inside-out Caramel Apple!!Peanut butter caramel Sundae- yum!Sweet Tart and Pixie Stix CakeHalloween Bundt Cake

Cheesehead Cupcakes!

Cheesehead Cupcakes!!!!!These colorful Green Bay Packer CHEESEHEAD cupcakes are the perfect treat for game day!!!  Make them in YOUR team colors and start the season off with some fun!

Today is the day!!!!  NFL football season starts!!!!  Tonight it’s the Packers vs. Seattle (GO PACK GO!!!!!!!), and I had to add some cheese on these fun little cupcakes to make them just perfect!

Wait— what’s inside?  That’s what makes these so much fun!!!!!

Green Bay Packer Cupcakes!A little splash of team color hidden in the middle.  You can make these in any team colors you want- but if you make them for the Chicago Bears or the Detroit Lions you will need this tutorial here to make your cupcake toppers. 🙂

Here is how we made these: (printable recipe)

INGREDIENTS:

  • One boxed white cake mix (plus water, oil and eggs to make according to box)
  • Green and gold food color gels (or your team colors)
  • 2 sticks (1 cup) of salted butter, softened
  • 2 sticks (1 cup) of unsalted butter, softened
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla (or any flavoring you’d like to add to your frosting)
  • 1 bag of Wilton’s candy melts in yellow (if you want cheesehead toppers!!)  You will also need little triangle chocolate molds for these.

DIRECTIONS:

  • Make cake mix as directed on box, and take about 1/4 of the batter and mix it with yellow food color gel.
  • Using a cake pop maker or a small mini muffin tin, make 24 small, baked balls of cake in yellow. (click here for pictures of how to make these cake balls)
  • Color remaining batter with green food color gel.
  • Preheat oven to 350F degrees.
  • Spoon a little bit of green batter into 24 cupcake liners placed in muffin tins.
  • Place one cake ball in each cavity in the center of the green batter.

Cheesehead Cupcakes!!!

  • Carefully spoon more green batter over the top of each yellow cake ball, filling each cup only 2/3 to 3/4 full (be careful to not over-fill. That is easy to do when you are focused on covering up that cake ball!)
  • Bake at 350F degrees for 15-18 minutes.
  • Allow cupcakes to cool completely.
  • Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy.
  • Divide frosting in half and color one half gold and the other half green. Place each color in a zip top bag that has been fitted with a decorating tip.
  • Pipe yellow icing on 1st followed by green and top with a bit of cheese!!!!!

Cheesehead Cupcakes!!!!!To make little cheese head cupcake toppers:

Say Cheese!!!!

Yes, that is a tire pressure gauge…..

  • Melt yellow candy melts in a microwave-safe bowl, in the microwave, in 30-second increments, stirring in between.
  • Put candy melts into a sturdy zip top bag, clip a corner and pipe into triangle candy molds.
  • Tap on counter to remove bubbles, and place in the freezer for 5 minutes, or until completely hardened.
  • Turn mold upside down and tap on counter to remove chocolate.
  • Repeat this process.
  • Allow the triangle chocolates to return to room temperature, and use whatever you find handy to put “holes” in your cheese.  I used a (cleaned in hot soapy water) tire pressure gauge for mine.  Let’s hear it for problem solving in the kitchen!!!!!!

Green Bay Packer Cupcakes!

My thoughts:  These are just plain fun.  I recommend using a cake pop maker for the center circles.  It really does take less time and it makes the most adorably round little cake balls.  Plus you can make a Polka-Dot cake with it too!!!  I hope you get a chance to celebrate your team with these fun and colorful cupcakes!!!  IT’S FOOTBALL SEASON!!!!!!

 

Cheesehead Cupcakes!!!

Other fun cupcake recipes you might enjoy:

Peanut Butter Cupcakes!!Coconut Cupcakes!!!Brownie Oreo Cookie CupPile of Cupcakes!

Oreo Flower Pops!

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Oreo Flower Pops!These cheery little Oreo Pops are sure to brighten anyone’s day, and they are SO easy to put together!

I know…another Oreo Pop!!!  I can’t stop sharing them with you– they are just so fun!  I have another one in the works for a few weeks from now too!  I’m in love with these fun little treats!

If you’ve been a fan of Easybaked for any time at all, you have seen (and maybe tried!) lots of these little bits of happiness on a stick, but if you are new here, let me share with you a pdf that will help you make the perfect Oreo Pop:  How to make an Oreo Pop.

Flower Oreo Pop

Here (once again!) is the recipe: (printable version)

INGREDIENTS:

  • One box of Double Stuff Oreos
  • Two bags of Wilton’s candy melts in any colors you choose
  • M&Ms (I used the pastel kind- but any will work!)
  • Mini chewy Sweet Tarts (or any other small candy for the center of the flower)
  • 24 lollipop sticks

DIRECTIONS: 

  • Carefully twist apart all of the Oreo cookies
  • Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
  • Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted Candy Melts, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow Candy Melts to harden (10 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted Candy Melts, spooning it over the top and sides to cover it completely.
  • Allow the excess  to drain off and gently place covered Oreo on a piece of parchment paper.
  • Before the Candy Melts harden, place M&Ms and Sweet Tarts on top in a flower pattern.
  • Allow Oreo Pop to harden completely
  • Cover in a treat bag and tie with a ribbon
  • Enjoy!!

Flower Pot Oreo Pops

My thoughts: These are easy to make, beautiful to share, and yummy to eat!  Don’t they look cute in a bouquet?  Fall is almost here, celebrate the last bits of summer with these cheery little treats!  Enjoy! ~r

More fun recipes from easybaked:

Chocolate cut-out cookiesCookie Dough Whoopie Pies!Cinnamon Roll Cheesecake!!German Chocolate Pie

American Flag Oreo Pops

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American Flag Oreo Pops!!!!Put a little red white and blue on your Oreos and celebrate the Fourth of July!

These are an easy treat that will make you (and everyone else) smile.  Plus there’s an Oreo inside- perfect!

I’ve said it before, and I will say it again– I’m addicted to Oreo Pops.  Most of you know that I’m living in Arizona for eight months with the Navajo.  I love it here, and the Navajo people are incredibly gracious about sharing life with me and teaching me all about their culture and traditions.  I had a hard time a couple of weeks ago though.  A puppy that I recently took in became very ill and the vet diagnosed her with parvovirus, a deadly disease that can be prevented with puppy vaccinations.  Most people here cannot afford to vaccinate (or spay and neuter) their dogs, so this puppy and all of her litter mates had to be put down.

Oreo...

Oreo…

So. Incredibly. Sad.  My little puppy was named Oreo, for her adorable black and white Oreo markings.

One of my friends here suggested we sell things at a local flea market this week, and I decided to make 100 Oreo Pops in a variety of forms to make money to help spay and neuter Oreo’s parents, and to vaccinate other puppies in the area.

I made ALL SORTS of Oreo pops, and these were one of my “new” designs.  I love how patriotic they are!

American Flag Oreo Pops!!!!!So, in honor of this wonderful, beautiful country that we all call home….Oreo Pops- in Red, White and Blue!!!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One box of Double Stuff Oreos
  • One bag of Wilton’s candy melts in Red
  • One bag of Wilton’s candy melts in Blue
  • One jar of flower sprinkles (the white ones look like stars…?) 
  • 24 lollipop sticks

DIRECTIONS: (Need a visual?  Click here.)

  • Carefully twist apart all of the Oreo cookies
  • Using one of the lollipop sticks, make an indentation in the white filling of each cookie.
  • Melt the Red Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
  • Dip the end of one stick into the melted red chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
  • Place the top of the cookie back on and allow red chocolate to harden (10 minutes or so), cementing the cookie back together with a stick inside.
  • Holding the stick, lower the entire Oreo into the bowl of melted red chocolate, spooning it over the top and sides to cover it completely.
  • Allow the excess red chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden and cool completely
  • Melt Blue candy melts in the same manner that you melted the red.
  • Allow the candy melts to cool just a bit before dipping (so that it doesn’t melt the red candy underneath).
  • Spoon a bit of blue chocolate over just the top end of the Oreo.  Tap to drain away excess blue chocolate and wipe back across a clean paper towel to remove any drips or splatter of blue.
  • Place on a clean piece of parchment paper to cool, and immediately place a few white “stars” on the blue.
  • Allow pop to harden completely.
  • Remove from paper and serve- or place in a small treat bag, tied with pretty ribbon.
  • Enjoy!

American Flag Oreo Pops!!!!My thoughts:  These are easy and fun to put together, and just so CUTE!  Happy Fourth of July!!!!!  ~r

Other fun (and very patriotic!) desserts to try here at Easybaked:

Patriotic Flip Flop Cookies!!!!Patriotic Bundt Cake!!!!Patriotic Polka Dot Cake!!!!Chocolate covered brownie stars

 

Easter Egg Cups!

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 Cadbury Egg Cookie Cups!!These rich chocolate cookie cups are dipped in chocolate and filled with a rich cream “egg”.  A perfect Easter treat!!!

Cadbury Egg Cookie Cups!!!!

Do you love Cadbury Eggs?  I’m addicted.  That’s why I decided that there simply must be a chocolate cookie cup filled with Cadbury-like cream.  I used my favorite recipe for chocolate cut-out cookies and they baked just beautifully into firm little cups.  I dipped the tops in melted chocolate and piped yummy cream filling inside.  Fun and delicious!

Cadbury Egg Cookie Cups!!!!

Here’s the recipe: (printable recipe)

INGREDIENTS:

Cookie Cup:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 bag of Wilton’s dark chocolate candy melts.

Filling:

  • 3/4 cup light Karo syrup
  • 12 tablespoons of butter (softened)
  • 2 tablespoons vanilla
  • 4 cups powdered sugar
  • 1 to 2 tablespoons of water (for consistency)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Divide dough into 24 balls of equal size, and place each one in a muffin cup.
  • Press an indentation into each ball using a tart shaping tool (or the end of a wooden spoon)
  • Bake at 350F degrees for 8-10 minutes.  Press Tart shaping tool into center again, to reshape cups.
  • Allow the cups to cool for about 5 minutes in pan, then run a small paring knife around edge to pop cup out of pan.
  • Cool completely on counter.
  • Melt Wilton’s candy melts in microwave in 30 second increments, stirring between until completely melted and smooth.  Dip tops of cups into melted chocolate and allow them to harden completely.

Making cookie cupsDipping tops of cookie cups in chocolate

  • Make filling by adding all of the filling ingredients together except for the water and sugar.
  • Beat these on high until smooth and creamy.
  • Add sugar and beat on high until creamy
  • Add water until it is a nice spreadable, but not runny, consistency.
  • Beat until very smooth.
  • Take about 1/4 out and color with yellow food color gel.
  • Pipe white filling into cups 1st and then add a fun yellow “yolk” on top.
  • Enjoy!!

Cadbury Egg Cookie Cups!!!!My thoughts:  These are so0000  yummy.  If you want to save time, skip the chocolate dip on the edges.  This cookie recipe is just so tasty- and so versatile.  I’ve used it for so many things now.  Your family will gobble these up (once you convince the kids they aren’t really eggs!)  I hope you enjoy them! ~r

Other fun spring recipe ideas:

Strawberry Cookies with Sweet Tart FrostingChocolate cut-out cookiesStrawberry Lemonade Birthday CakeBubble Gum Cupcakes!

 

 

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