Spring Treats // Miscellaneous
Bunny Bark // Momma Houser
You will need:
Mini pretzels
Lindt chocolate bars (white, milk, dark)
Sprinkles
Cadbury chocolate eggs mini eggs
Easter cupcake toppers
Arrange mini pretzels on a baking sheet on top of parchment paper. Cover with chocolate bars. Heat for 8-10 minutes at 175 degrees
Remove from oven and swirl with a knife or bamboo skewer. Add sprinkles and toppings.
Freeze for 15-20 minutes until chocolate has hardened. Break into pieces and serve! Store in an airtight container in fridge or freezer
https://www.instagram.com/reel/C33x2MutWvh/
lifebyleanna
https://www.instagram.com/reel/C33x2MutWvh/?utm_source=ig_web_copy_link
Nutter Butter Banana Pudding
INGREDIENTS
INSTRUCTIONS
Step 1
Whisk pudding and milk together, then stir in the sweetened condensed milk.
Next fold in half the container of whipped topping.
Step 2
Begin layering the dessert beginning with the cookies, banana, pudding. Repeat two more times, be sure to save a couple cookies for the top of the dessert.
Step 3
Use the remaining whipped topping to ice the top of the dessert.
Then "decorate" the top with a few cookies, sprinkle on some mini chocolate chips, drizzle with chocolate syrup, and melted peanut butter. (Melt smooth peanut butter in a microwave safe dish in 30 seconds increments, stirring in between, until it reaches the desired consistency.)
World's Best Key Lime Pie
World's Best Key Lime Pie
Very easy, very good, light Key lime taste that still makes you pucker. Took me a while to perfect this one. No baking, no fuss - takes me 10 or 15 minutes to make.
Ingredients
1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
1 (16 ounce) package frozen whipped topping, thawed
Directions
In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.
Nutrition Facts
| calories495 | |
|---|---|
| total fat 26g | |
| saturated fat 17g | |
| cholesterol 17mg | |
| sodium 256mg | |
| total carbohydrate 62g | |
| dietary fiber 1g | |
| total sugars 52g | |
| protein 6g | |
| vitamin c 6mg | |
| calcium 151mg | |
| iron 1mg | |
| potassium 238mg | |
White Chocolate Haystacks
Ingredients
- 4cups chow mein noodles
- 1cup cocktail peanuts
- 2tablespoons butter, cut into pieces
- 1bag (10 oz) miniature marshmallows
- 1cup white vanilla baking chips
- 1/2cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 16-oz container)
- 2teaspoons Betty Crocker™ Decorating Decors Jingle Mix nonparels
Steps
- 1Line cookie sheets with waxed paper or cooking parchment paper. Spray with cooking spray. Spray large bowl with cooking spray; mix noodles and peanuts in bowl.
- 2Spray medium microwavable bowl with cooking spray; add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring every 30 seconds. Stir in white vanilla baking chips and frosting. Continue to microwave uncovered on High 30 seconds; stir until well blended.
- 3Pour hot marshmallow mixture over noodles and peanuts; stir until well coated. To form each cookie, drop mixture by rounded tablespoonfuls onto waxed paper. Immediately top with sprinkles. Repeat with remaining noodle mixture and sprinkles. If mixture is hard to scoop, reheat in microwave uncovered on High 15 to 30 seconds.
- 4Cool completely, at least 1 hour. Store in airtight container at room temperature.
- White Chocolate Nests
- 3 C chow mein noodles
- 2 C chocolate Chex cereal
- 2 TBS butter
- 12 ozs mini marshmallows
- 1 C white chocolate chjps
- 1/2 C white vanilla icing
- 2 tsp sprinkles
Comments
Post a Comment