mini- marshmallows

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Candy Corn Peanut Bars

Posted on October 5, 2013 by Ruthanne

A chewy cookie crust topped with peanuts and sweet candy corn. So many fun fall flavors in one little bar cookie!

I confess. I hate candy corn. Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me. This recipe is easily made with or without the candy corn. The candy makes it pretty though…and that counts for a lot!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

1 boxed yellow cake mix
1/3 cup butter (melted)
1 egg

Topping:

3 cups mini marshmallows
1 (10 oz) package of peanut butter chips
2/3 cup light corn syrup
2 teaspoons vanilla
1/4 c. butter
2 cups Rice Krispies
2 cups salted, roasted peanuts
One bag of candy corn

DIRECTIONS:

Preheat oven to 350F degrees
In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg. Mix well, kneading with clean hands at the end.
Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
Bake at 350F degrees for 12-14 minutes.
Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
Cool.
In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
Add Rice Krispies and peanuts and combine well.
Working quickly, spoon topping over marshmallows and then press candy corn on top.
Chill before cutting and ENJOY!

My thoughts: I can’t believe it is already October. When I spotted candy corn at the store I did a double take. October….already? These are an easy and fun treat for all of your fall parties and events. Hope you love them!! ~r

Other fun fall recipes:

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Posted in Bar cookies, Candy and tagged baking, bar cookies, cake mix, candy, Candy corn, cookies, desserts, easy dessert, fall, fall desserts, Halloween, marshmallows, mini- marshmallows, peanut butter, peanut butter chips, peanuts, sweets. Bookmark the permalink.

Peppermint Hot Chocolate Cupcakes

Posted on December 7, 2012 by Ruthanne

Rich chocolate cupcakes filled with peppermint cream and topped with a chocolate frosting made with hot chocolate mix ~ a perfect winter treat!

(the hot cocoa frosting is to DIE for…just thought you should know that right up front….!)

I love hot chocolate…. it is one of my favorite parts of winter. My friend Dawn recently suggested we participate in a Hot Chocolate Run. If you’ve never heard of this (I hadn’t!) let me show you a little of the amazingness that makes up a Hot Chocolate Run.

Nothing motivates better than chocolate, I always say! Who needs a medal when you can have a big cup of cocoa and warm chocolate fondue after a race?

In any case, I’ve been moderately addicted to hot cocoa ever since that weekend. We all know what happens when I get a flavor stuck in my mind right? Cupcakes happen. Hot Chocolate Cupcakes in this case– with some peppermint as a bonus. If you don’t like peppermint you can easily leave it out of this recipe, but I love the combination! Are you ready to make these? Here we go.

INGREDIENTS:

One boxed dark chocolate cake mix (plus oil, water and eggs needed to make mix according to box)
One packet of Dream Whip (what is Dream Whip? Click HERE)
1/2c. cold milk
3 t. vanilla (divided)
3 tablespoons of finely crushed peppermint candies (I used Peppermint Sprinkles )
1 stick (4 oz.) of salted butter at room temp.
1 stick (4 oz.) of unsalted butter at room temp.
1 cup powdered sugar
1/2 cup of hot cocoa mix (I used Nestle)
Kraft Mallow Bits and peppermint candies to decorate as desired.

DIRECTIONS:

Make cake mix according to box, and bake in 24 cupcake liners in muffin tins.
Cool cupcakes completely.
Make cream filling by placing Dream whip, milk and 1 t. vanilla in a mixing bowl and beating on high until light and fluffy.
Add finely crushed peppermint candy and gently fold in until well combined.
Hollow a core out of each cupcake (I used a Chicago Metallic Cupcake Plunger that was recommended to me by a friend– LOVED it!)

(If you have baking friends this is SUCH an inexpensive and fun stocking stuffer idea– it only took me about 5 minutes to core all 24 cupcakes– and I stopped to take pictures!)

Pipe filling into each cupcake core.
Make frosting by combining butters, powdered sugar, cocoa mix and 2 t. vanilla in a large bowl and beating on high until fluffy.
Pipe frosting over cupcakes and decorate as desired. (The mallow bits were really yummy with this frosting!

My thoughts: Fun and yummy winter treat!! Not a fan of peppermint? Just leave the crushed peppermint out of the filling and you have a yummy whipped cream taste with your hot chocolate frosting instead!

One note: Put the peppermints on just before serving as the frosting eventually makes them a little sticky. I hope you and your family love these little treats! Enjoy!!! ~r