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Microwave Peanut Brittle

Kim Beaulieu — Wed, 19 Nov 2025 10:00:00 +0000

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

My Dad was a huge peanut brittle fanatic. The man loved all things brittle. So, I grew up with a huge appreciation for the stuff.

This girl loves ALL homemade candy. I'm sure that sounds like a normal statement from anyone in the world. Seriously, I think everyone loves it.

Brittle recipes are one of my faves. This homemade peanut brittle recipe is a family favorite and we all go crazy for my pistachio brittle too! Pistachio brittle can be made with regular pistachios or you can roast the pistachios prior to adding them to the brittle.

If you love easy candy recipes, I highly recommend my microwave peanut butter fudge recipe. It's topped with chocolate and chopped up mini peanut butter cups.

We tend to love no bake recipes for the holidays because they are so quick and easy to make. If you love Oreos, try my snowflake Oreo cookie balls, white chocolate Oreo cookie balls or my Oreo bark. They are all delicious and only require simple ingredients.

Candy recipes are a staple during the holiday season. We love making holiday fudge, bars, bark and candy!

Whatever you whip up this holiday season, be sure to make extra for Santa!

What is peanut brittle

Peanut brittle is a confection made with sugar, corn syrup, peanuts and butter. It's a hard candy that you break into pieces to eat.

Options for making peanut brittle

Brittle is traditionally made on the stovetop in a large pot. A candy thermometer in necessary when making it this way. Typically you wait for the mixture to hit between 290 - 300 degrees F.
You can also make it in the microwave. It's a quick and easy way to make peanut brittle without a lot of fuss.

Ingredients:

Sugar - I used granulated sugar for this recipe.
Corn syrup - For this recipe, I used light corn syrup. It's a must for peanut brittle.
Peanuts - I used roasted and salted peanuts. You can use unsalted peanuts instead if you prefer.
Butter - To clarify, you can use unsalted or salted butter for this brittle.
Vanilla - I used vanilla extract for this recipe. It's the only option for this one, in my opinion.
Baking soda - This is a required ingredient. Do not omit or adjust this one.
Sugar - I added Demerara sugar to sprinkle on the top of the peanut brittle. This is completely optional.
Salt - You can add salt to the top of the brittle if you like.

Directions

Be sure to scroll to the recipe card for FULL ingredients and directions!

Take out your pan of choice.
Combine sugar and corn syrup in a microwave safe measuring cup.
Place the measuring cup in the microwave and cook for 4 minutes.
Remove the measuring cup and add peanuts, pop back in the microwave to cook for another 3 minutes.
Again, remove the measuring cup from the microwave, add butter and vanilla. It may bubble up, that's normal. Then, place back in the microwave and cook for 1 minute.
Lastly, add the baking soda to the measuring cup and mix while the foaming slows down.
Pour onto a prepared baking sheet then smooth out.
If desired, you can toss some Demerara sugar over top.
Allow the candy to cool completely.
Break into pieces.
Serve or store!

Other types of nuts you can use

pistachios
cashews
almonds
hazelnuts
pecans
toasted pumpkin seeds
coconut is a great alternative or addition to nuts in brittle

Storing Peanut Brittle

Be sure to allow the brittle to cool completely before storing. Store in an air tight container at room temperature. Wrap brittle in waxed paper or plastic wrap to keep it from sticking together.
Do NOT store in the fridge. Storing in the fridge will cause moisture issues that will soften the brittle.
However, you can store it in the freezer. Just be sure to allow the peanut brittle to cool completely before wrapping and storing.

How Long Does Brittle Last

When stored at room temperature it will last for 6 to 8 weeks. Basically, perfect peanut brittle retains its texture and has a great shelf life.

Additionally, brittle can also be stored in the freezer. It will last up to 3 months when stored correctly.

More great candy recipes

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Peanut Brittle

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

Course Candy, Dessert, Snack

Cuisine American

Keyword microwave peanut brittle, peanut brittle

Prep Time 4

Cook Time 8

Total Time 12

Servings

Calories 215kcal

Author Kim Beaulieu

Equipment

Ingredients

1 cup granulated sugar
½ cup light corn syrup
1 ½ cups roasted salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Optional

2 teaspoon Demerara sugar

US Customary - Metric

Instructions

CAUTION: Make sure you are super careful not to touch the liquid during the cooking process, and do NOT lick the spoon. It's wicked hot and can burn. I know it's tempting but don't do it!!
Place a rimmed cookie sheet aside for the finished candy.
In a large glass measuring cup, or microwave safe container, combine sugar and corn syrup. Stir with a spoon.
Place the measuring cup in the microwave and cook for 4 minutes. The mixture is going to get extremely hot so don't touch the mixture by accident, or on purpose. Use your noggins, peeps.
Remove the measuring cup from the microwave and add the peanuts to the measuring cup and microwave on high heat for 3 minutes. Again, don't touch the mixture, it's flipping hot!
Next, remove the measuring cup from the microwave and add butter and vanilla, it may bubble up, it's okay, just stir until well combined. Place back in the microwave and cook on high for 1 minute. Again, do not touch it, this stuff is piping hot.
Now add the baking soda to the measuring cup and mix for about 20 to 30 seconds while the foaming slows down. Once it's all settled you can pour it onto an ungreased cookie sheet, or large pan. Smooth out with a scraper or the back of a spoon. I spray the back of a spoon with non-stick spray then smooth mine. If desired you can toss some demerara sugar over top of the surface. Allow the candy to cool completely.
Cut with a knife or a toffee hammer to break the peanut brittle into pieces. You can eat it right away or store it in airtight container.
Serve with a big old candy loving smile!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more candy recipes but also tons of Christmas recipes.

Be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Microwave Peanut Brittle appeared first on Cravings of a Lunatic.

Halloween Oreo Bark

Kim Beaulieu — Thu, 30 Oct 2025 10:00:26 +0000

This Halloween Oreo Bark is super fun and easy to make. The kiddos can help decorate the top with their favourite sprinkles!

Honestly, I'm a sucker for halloween recipes, especially easy ones that are quick to make.

Every year I make this bark, plus recipes using monster cereal like quick and easy Boo Berry Krispies, Count Chocula Krispies and Franken Berry Krispies.

I'm also totally obsessed with my brightly colored Easy Monster Fudge recipe! There's also a chocolate monster fudge recipe on my blog, as well.

As you can tell I just like simple halloween recipes. This Halloween Oreo Bark is no exception!

The colour of the cookies just makes this candy recipe pop. It's so vibrant and eye catching.

Of course, I love making bark for holidays and special occasions. It's quick, easy and everyone loves it.

What I really dig about it is you can keep it simple or go completely wild with additions. For this one, I kept it pretty simple.

This halloween Oreo bark is basically just two ingredients, plus some sprinkles. It does not get easier than that.

So, whip some up for you Halloween bash. Your friends and family will love this stuff!

While they're noshing on this bark you can totally sneak off with all their Halloween candy. Basically, it's win-win!

What is Oreo Bark:

Oreo bark is an easy to make bark recipe that uses only 2 ingredients. It's typically made with either white almond bark, white chocolate, or white candy melts and Oreo cookies.
This simple candy recipe is perfect for Halloween season. That said, you can change up the flavour of cookies for a totally different vibe!

Ingredient List:

Almond Bark, White Chocolate Chocolate Chips, or White Melting Wafers. Any of these will work but my preference is white almond bark.
Oreo Cookies
Sprinkles

How to Make Oreo Bark

To start, line a baking sheet with parchment paper.
Begin by melting the chopped white chocolate in microwave. Or us a double boiler instead.
Next, add about half of the melted almond bark to the pan then smooth out.
Add a layer of cookies.
Next, add another layer of melted almond bark then smooth out.
Add sprinkles over top.
Place the pan of bark in the fridge.
Chop with a knife or snap by hand.
Store until needed.
Serve!

How to Store Oreo Bark

Wait until the bark is completely cool then place pieces in an airtight container.
I recommend placing bark in a single layer in container, add a layer of parchment or waxed paper, then add another layer of bark. Continue until container is full. Seal tightly with lid.
Store container in a cool, dry place for up to a week or in the fridge for up to 2 weeks.
You can also store it in the freezer for up to 4 weeks.

Variations for Oreo Bark

Any flavoured Oreos would work wonderfully in this recipe.
Different kinds of cookies would be amazing in this recipe. There are so many wonderful cookies you could try!
Another option is to top the bark with crushed peppermint for the holiday season.

More Delicious Bark Recipes:

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Halloween Oreo Bark

This Halloween Oreo Bark is super fun and easy to make. The kiddos can help decorate the top with their favorite sprinkles!

Course Candy, Dessert

Cuisine American

Keyword halloween bark, halloween oreo bark, oreo bark

Prep Time 5

Cook Time 5

Cooling Time 30

Total Time 40

Servings

Calories 197kcal

Author Kim Beaulieu

Equipment

Ingredients

24 ounces white chocolate almond bark chopped
15 oreo orange creme chocolate sandwich cookies

Optional:

halloween sprinkles

Instructions

Line a baking pan with parchment paper. Set that aside.
Place the chopped white almond bark in a microwave safe bowl. Then, place the bowl in the microwave and cook for about 1 minute. Remove the bowl from the microwave and stir, then place back in the microwave for another 1 to 2 minutes. Be sure to check the chocolate EVERY 15 seconds or so. The chocolate is done when it's smooth and easy to stir. Alternately, you can use a double boiler to melt the almond bark instead of using the microwave.
Once the chocolate is melted you can pour about ⅓ of the white chocolate on the baking pan. Then, smooth it out with the back of a spoon. Next, place oreo cookies over top.
Then, pour the rest of the white almond bark over top of the cookie layer. Smooth out the chocolate as much as possible with the back of a spoon.
Shake some Halloween themed sprinkles over top.
Place the pan of bark in the fridge for about 30 minutes.
Chop it with a knife or snap the pieces by hand.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more Halloween recipes be sure to check out my recipe index. You can also find a lot more snack recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Halloween Oreo Bark appeared first on Cravings of a Lunatic.

Easy Monster Fudge

Kim Beaulieu — Wed, 29 Oct 2025 11:00:00 +0000

This Easy Monster Fudge is a chocolate based fudge swirled with fun colours, topped with icing and transformed into cute little monsters!

Honestly, I'm a bad food blogger. I am always late jumping on the Halloween recipe bandwagon.

Years ago I made a chocolate fudge version of this recipe. I wanted to make fudge again so I decided to make a riff on that homemade fudge.

Since this dessert was intended for a Halloween party I figured cute monsters were the way to go. I opted not to use orange or black for the fudge though. Instead I went with bright colours.

You could do this with orange, or with black. Whatever floats your Halloween boat. I just like cute colours. It's the girl in me.

Honestly, I have a thing for cute food. I have a thing for tiny food. So, I combined my two loves and made each slice a cutie-patootie little monster.

I know. It's ridiculously silly, and slightly adorable. It's how I roll. Halloween gets the cute treatment around the Beaulieu compound.

You can find the recipe for this cutie-patootie fudge here and also over at Real Housemoms. I used to be a contributor over on Aubrey's pad. You can zip on over there to see this Easy Monster Fudge.

Happy Halloween!

Ingredients:

White Chocolate - You can use white chocolate baking bars, white almond bark, white candy melts, or white chocolate chips for this recipe.
Sweetened Condensed Milk - Any brand will do for this fudge.
Confectioners' Sugar - Also known as icing sugar or powdered sugar. Any brand will work for this recipe.
Food Colouring - You can use liquid or gel food colouring for this fudge. I do find the gel gives a brighter colour so I tend to prefer it.
Candy Eyes - These candy googly eyes can be purchased almost anywhere these days. In Canada you can order them online at Amazon, or pick them up at Michaels.
Frosting - You can use store bought icing or make your own. Either works well for adding the little monster heads on top of the fudge.

How to Make Easy Monster Fudge:

The first thing you want to do is decide how many colours you want to use. Set the food colouring on the counter. Once you decide how many colours you want to use, you can set aside the same amount of small dishes/jars for mixing each individual colour. Set those aside.

For the Fudge:

Line a small pan with parchment paper, then spray with non-stick spray. Set aside.
In a large microwave safe bowl or measuring cup combine the white chocolate and sweetened condensed milk. Pop the bowl in the microwave for 1 minute, remove and stir, then pop back in for another 1 to 2 minutes, checking it every 30 seconds. Everyone's microwave is different so be sure to check every 30 seconds. It's done when the white chocolate melts smoothly into the sweetened condensed milk. It should be slightly thick, not runny. Do not over cook it.
Remove from the microwave and pour a little in each jar you set aside earlier.
Now add 1 to 2 drops of one colour in each jar. Use a popsicle stick to mix. Add the confectioners sugar equally into each jar, mix again.
Now you want to randomly drop each colour of fudge mixture into the pan. There's no rhyme or reason to it. Just drop colours here and there and keep layering them. Once they are layered you can take a toothpick or blunt edge of a knife and drag it through to make swirls or designs.
Place the fudge in the fridge for about 4 hours minimum, or overnight.
Remove the fudge and cut into pieces.

For the Decorations:

Whip frosting so it's slightly thick, then divide it into how many colours you want to use to decorate the top of your fudge. (Note: I made two quick batches. I used ½ cup confectioners sugar, 1 drop food colouring and 1 tablespoon heavy cream, and mixed. Super easy to make. Or just pick up some pre-made frosting, whatever works for you.)
Once divided, you can start by adding a small drop of different food colouring to each bowl. Mix with a spoon or small spatula.
Transfer each colour of frosting to a piping bag with a small tip at the end. You can use different tips to achieve different looks for each monster. Pipe a small rosette on each pieces of fudge.
Lastly, place the candy eyeballs randomly on the frosting on each piece of fudge.

How to Store Fudge:

Fudge made with sweetened condensed milk can be stored in airtight container at room temperature for up to 2 weeks.

Since this fudge has frosting on it I would recommend storing it in the refrigerator. It can be stored in the fridge in an airtight container for 2 to 4 weeks. That said, if you are not planning on eating it right away I would wait to frost the top since the frosting will start to harden after a few days.

You can also store fudge in the freezer in an airtight container for up to 3 months.

Variations on the Monster Fudge:

If you aren't big on using a lot of food colouring you can also make these with milk chocolate fudge, white chocolate fudge or brown sugar fudge.

I have a chocolate version of this fudge called Monster Fudge that has been on the blog for ages. I need to update the photos on that old post though.

You can make the candy eyes look bloodshot with a little red icing or gel.

Add sprinkles for added pops of colour.

You can use small cookie cutters to cut the fudge into shapes.

Another great option is to use molds with fun shapes for this fudge. There are so many on the market these days. I have a Gingerbread Fudge that I use a gingerbread mold for that I absolutely love!

Craving More Halloween Recipes

Halloween Pretzel Sticks
Franken Berry Krispies
Count Chocula Krispies
Boo Berry Krispies
Boo-tiful Halloween Cake from I Am Baker
Trick or Treat Punch from Spend with Pennies

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Easy Monster Fudge

This Easy Monster Fudge is a chocolate based fudge swirled with fun colours, topped with icing and transformed into cute little monsters!

Course Candy

Cuisine American

Keyword halloween fudge, monster fudge

Prep Time 25

Cook Time 5

Total Time 30

Servings

Calories 352kcal

Author Kim Beaulieu

Equipment

Ingredients

Fudge:

12 ounces white chocolate broken into small pieces
1 cup sweetened condensed milk
1 cup confectioners sugar
food colouring one drop of each colour

Decorations:

1 package edible googly eyes
1 cup frosting homemade or store bought

US Customary - Metric

Instructions

The first thing you want to do is decide how many colours you want to use. Set the food colouring on the counter. Once you decide how many colours you want to use, you can set aside the same amount of small dishes/jars for mixing each individual colour. Set those aside.

For the fudge:

Line a small pan with parchment paper, then spray with non-stick spray. Set aside.
In a large microwave safe bowl or measuring cup combine the white chocolate and sweetened condensed milk. Pop the bowl in the microwave for 1 minute, remove and stir, then pop back in for another 1 to 2 minutes, checking it every 30 seconds. Everyone's microwave is different so be sure to check every 30 seconds. It's done when the white chocolate melts smoothly into the sweetened condensed milk. It should be slightly thick, not runny. Do not over cook it.
Remove from the microwave and pour a little in each jar you set aside earlier.
Now add 1 to 2 drops of one colour in each jar. Use a popsicle stick to mix. Add the confectioners sugar equally into each jar, mix again.
Now you want to randomly drop each colour of fudge mixture into the pan. There's no rhyme or reason to it. Just drop colours here and there and keep layering them. Once they are layered you can take a toothpick or blunt edge of a knife and drag it through to make swirls or designs.
Place the fudge in the fridge for about 4 hours minimum, or overnight.
Remove from fridge and slice the fudge into small squares.

For the decorations:

Whip frosting so it's slightly thick, then divide it into how many colours you want to use to decorate the top of your fudge. (Note: I made two quick batches. I used ½ cup confectioners sugar, 1 drop food colouring and 1 tablespoon heavy cream, and mixed. Super easy to make. Or just pick up some pre-made frosting, whatever works for you.)
Once divided, you can start by adding a small drop of different food colouring to each bowl. Mix with a spoon or small spatula.
Transfer each colour of frosting to a piping bag with a small tip at the end. You can use different tips to achieve different looks for each monster. Pipe a small rosette on each pieces of fudge.
Lastly, place the googly eyes randomly on the frosting on each piece of fudge.
Serve or store for future use.

Notes

Recipe adapted from Rainbow Fudge from The Spruce

Originally posted in October 2014.

Nutrition

You should try this Chocolate Monster Fudge too!

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more halloween recipes and tons of candy recipes.

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes and fun DIY projects.

You should also follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Easy Monster Fudge appeared first on Cravings of a Lunatic.

Boo Berry Krispie Treats

Kim Beaulieu — Wed, 29 Oct 2025 10:00:00 +0000

These Boo Berry Krispie Treats are perfect for Halloween. Grab some Monster cereal and whip up a batch for dessert today!

Halloween season brings out all the monsters, and no spooky season would be complete without Boo Berry Krispie Treats!

Monster cereal can be really hard to find in Canada. Luckily my husband was heading over to the states recently so I asked him to pick up ALL the Monster cereals.

I mean, who can resist themed cereal for special occasions? Not me, that's for sure.

He came home with about 30 different kinds of cereal, including all 4 of the Monster cereals. Needless to say, I was pretty happy.

So, be prepared to be over-run with cereal recipes in the near future. This girl is baking with cereal like a boss. Of cereal. And sugar!

Honestly, that sounds like the perfect gig for a gal like me!

If you're looking for more halloween recipes, you should try my Easy Monster Fudge, Halloween Oreo Bark, or Turtle Apples.

Be sure to make these Boo Berry Krispies, as well as my Count Chocula Krispies and Franken Berry Krispies.

Ingredient Notes:

Butter - You can use salted or unsalted butter for cereal treats.
Marshmallows - I used mini marshmallows for this particular recipe. You can use full size marshmallows if that's what you have on hand.
Cereal - This recipe uses Boo Berry cereal which is a cereal that comes out every year before Halloween. You can get it pretty much anywhere in the states. If you're in Canada, check out Candy Funhouse online. We found Monster cereal there.

How to Make Boo Berry Krispie Treats:

Begin by spraying a 9 x 13 inch baking pan with nonstick cooking spray. Set aside.

Microwave Directions:

First, add butter and mini marshmallows to a large microwave safe bowl. Then, place bowl inside the microwave and cook for about 1 to 2 minutes. Check every 30 seconds after the first minute. Basically, you want the marshmallows to expand then begin to melt. Next, take them out of the microwave and stir really well.
Then, add the cereal and mix really well. You want all the cereal coated equally in marshmallow mixture. Next, pour into the baking pan you set aside earlier and use the back of a spoon to smooth them out.
Allow cereal treats to cool completely.
Lastly, cut them into squares.
Serve or store for later.

Stovetop Directions:

First, add the butter to a large pot over low heat. Allow it to begin to melt, then add marshmallows. Stir until the marshmallows melt fully. Take off the heat.
Next, add the cereal and mix really well. You want all the cereal coated equally in marshmallow mixture. Then, pour into the baking pan you set aside earlier and use the back of a spoon to smooth them out.
Allow cereal treats to cool completely.
Lastly, cut them into squares.
Serve or store for later.

How to Store Krispie Treats:

Once cooled, you can store them for later in an airtight container at room temperature for up to 3 days.
They can also be stored in the freezer for approximately 6 to 12 weeks.
Generally speaking, I recommend storing krispies with waxed or parchment paper in between layers to prevent sticking. Otherwise it's a mess!

More Krispie Treat Recipes:

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Boo Berry Krispie Treats

These Boo Berry Krispies are perfect for Halloween. Grab some Monster cereal and whip up a batch for dessert today!

Course Dessert, Snack

Cuisine American

Keyword boo berry krispie treats, krispie treats

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 216kcal

Author Kim Beaulieu

Equipment

Ingredients

3 tablespoons butter
14 ounces mini marshmallows
9.6 ounces Boo Berry cereal

US Customary - Metric

Instructions

Spray a 9 x 13 baking pan with nonstick cooking spray. Set aside.
Microwave Directions: Add butter and mini marshmallows to a large microwave safe bowl. Place bowl inside the microwave and cook for about 1 to 2 minutes. Check every 30 seconds after the first minute. You want the marshmallows to expand then begin to melt. Take them out of the microwave and stir really well.
Stovetop Directions: Add the butter to a large pot over low heat. Allow it to begin to melt, then add marshmallows. Stir until the marshmallows melt fully. Take off the heat.
Add the cereal to the marshmallow mixture and stir until all the cereal is coated with marshmallows. Pour into baking pan. Use the back of a metal spoon sprayed with nonstick spray to press down to even the krispies out.
Allow them to cool completely.
Slice the krispies into squares.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more Halloween recipes be sure to check out my recipe index. You can also find a lot more snack recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Boo Berry Krispie Treats appeared first on Cravings of a Lunatic.

Chocolate Crunch Bites

Kim Beaulieu — Thu, 27 Mar 2025 09:00:00 +0000

Chocolate Crunch Bites will satisfy your sweet tooth without needing to turn on the oven. Perfection no matter what time of the year it is!

These chocolate crunch bites taste just like Nestle Crunch Bars. Kids and adults love them and they are wildly addictive, in the best way possible.

Honestly, I crave chocolate all year round. Summer, Fall, Winter and Spring. I'm a die-hard chocolate fan so no season is off limits for noshing on chocolate.

I made this in the summer. Seriously, I don't care if it's a bajillion degrees out or not. I still want and need my chocolate fix. Pretty much daily.

Since it was hot out I made these using my microwave. You can totally make them using a double boiler if you like. Whatever works for you.

They are so super easy to make. You can shape them any way you like. Press them into a rimmed pan and cut them into squares. Or use a muffin tin like I did.

No matter how you make them I can guarantee they won't last long. These vanished so fast in my house. I'm not pointing any fingers or anything but if I did they'd be pointing right at me.

I don't even feel bad. Not. One. Little. Bit. Nor should you. Whip up a batch this minute.

These were originally made for Food Fanatic. I used to be a Chocolate Fanatic Contributor on their blog.

You can zip over to see my post about these Chocolate Crunch Bites.

Ingredient List:

Butter - Either salted or unsalted butter work in this recipe. They taste great made with either.
Chocolate - I love the flavour of milk chocolate so that is my personal preference for this recipe. You can also use semi-sweet chocolate, dark chocolate, or white chocolate if you prefer any of those. Even chocolate chips will work.
Cereal - This recipe uses rice krispies cereal. I would not recommend substituting any other cereal.

How to Make Chocolate Crunch Bites:

First, grab a mini muffin tin and spray it with non-stick spray. Then set the pan aside for later.
Next, grab a microwave safe medium bowl and place the butter and chocolate inside of it. Pop the bowl in the microwave and heat carefully. You want to heat it just long enough for the chocolate to melt. It should take about 1 to 1 ½ minutes.
Remove the bowl of melted chocolate and butter from the microwave and use a spatula, wooden spoon or tablespoon to stir the mixture well.
Then, add the rice krispies and mix with a spoon again.
Transfer the mixture to the mini muffin tin by pouring it evenly into each muffin well.
Place in the fridge for about 30 minutes to allow the chocolate to set.
Remove the muffin tin from the fridge and use a spoon or knife to pop the chocolate bites out.
Serve on a tray or platter. Or store them immediately.

Pan Options:

Mini Muffin Tins - This is what I used for mine. They are easy to use and the perfect size.
Cheesecake Pans - Mini cheesecake pans are great for making these too. You can buy the ones with removable bottoms to make it easier to remove treats.
Baking sheet - You can make these with cookie sheets or a baking pan if you like. Just pour it over the pan, smooth them out and place them in the fridge. Just be sure to score the top before they harden so they are easier to slice.
Molds - These are fun to make in candy or fudge molds that are tiny shapes. Get the kids involved and they can make them into any shape. We make them in dinosaur molds occasionally.
Chocolate Bar Silicone Molds - You can actually buy silicone molds for making your homemade chocolate bars these days. Use those if you want a more traditional shaped to these.

How to Package Chocolate Crunch Bites/Bars:

Option 1:

Place them in resealable bag. Remove any excess air from the bag.

Option 2:

You can also store them in an airtight container, preferably with parchment paper or waxed paper between each layer of chocolate bars.

How to Store Them:

Store the sealed candy in a cool, dry place.
If you can store them away from any light, that is preferred.
They can be stored for about 2 to 3 weeks.

Can You Refrigerate Chocolate Crunch Bars:

You can store these in the fridge IF you plan on eating them fairly quickly. Otherwise, store as described above.
Leaving them in the fridge too long can affect the texture.

Can you Freeze Chocolate Crunch Bars:

When I freeze candy like these crunch bars, I typically wrap in plastic wrap and store in airtight container.
The other option is to store candy between sheets of parchment paper or waxed paper in an airtight container.
They can be frozen for up to 3 months. Just make sure they are wrapped and sealed well.

More Chocolate Recipes:

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Chocolate Crunch Bites

Chocolate Crunch Bites will satisfy your sweet tooth without needing to turn on the oven. Perfection no matter what time of the year it is!

Course Candy, Dessert

Cuisine American

Keyword chocolate crunch bites, crunch bar

Prep Time 10

Total Time 10

Servings

Calories 72kcal

Author Kim Beaulieu

Equipment

1 Mini Muffin Tin
1 Wooden Spoon

Ingredients

1 teaspoon butter
8 ounces milk chocolate broken, or chopped
1 cup rice krispies cereal

US Customary - Metric

Instructions

First, start by spraying a mini muffin pan with non-stick spray. Set the pan aside.
Next, place the butter and chocolate in a microwave safe bowl. Place the bowl of butter and chocolate in the microwave, close the door, and set the cook time for about 1 to 1 ½ minutes. Stir every 30 seconds for the first minute, then every 15 seconds for the rest of the time. Every microwave is vastly different so you may need to adjust the time. Mine took 1 ½ minutes to melt but yours could take more or less time. Once the chocolate is melted remove the bowl from the microwave and stir the chocolate and butter mixture until smooth. You can also whisk it if you prefer.
Add the rice krispies to the chocolate mixture and stir with a large metal or wooden spoon until the mixture is combined well. Spoon the mixture into the mini muffin pan. Place the pan in the fridge to allow the chocolate to set up. I would suggest allowing it to set up in the fridge for about an hour or so.
Once crunch bars harden in the fridge, you can just pop them out with a spoon or butter knife.
Serve cold or room temperature.
You can store the crunch bars in an airtight container in the refrigerator. They keep for about a week but I guarantee they won't last that long.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Chocolate Crunch Bites appeared first on Cravings of a Lunatic.

Snowflake OREO Cookie Balls

Kim Beaulieu — Wed, 18 Dec 2024 11:00:21 +0000

These Snowflake Oreo Cookie Balls are a delicious no bake Christmas recipe. Make them for all your family and friends this holiday season!

I love OREO Cookies. It's a love like no other.....

Have I told you lately that I love you? Have I told you there's no one else above you? Fill my heart with gladness, take away all my sadness. Ease my troubles, that's what you do!

Too much?

These Oreo Cookie Balls are always a hit with everyone who tries them. To be honest, I eat about half of them myself.

Honestly, they are so simple to make. Not only are they easy but they are crazy good.

You only need a few ingredients, and you can make them fairly quickly.

Not only can you use frosting to pipe the design, but you can also top them with sprinkles or crushed peppermints.

You can also make my White Chocolate OREO Cookie Balls if you prefer white cookie balls.

If you make them be sure to tag me on Instagram, or post a photo to my Facebook wall. I would love to see how you put your own twist on these cookie balls.

What are Oreo Cookie Balls:

Oreo Cookie Balls are basically crushed Oreo cookies that are mixed with cream cheese. They are then coated with melted chocolate or candy melts. Most are topped with things like crushed peppermints, Oreo crumbs, or sprinkles.
Mine were topped with a snowflake design piped with frosting.

Ingredient Notes:

Cream Cheese – Personally, I love Philly cream cheese but use whatever kind you prefer.
Oreo Cookies – Use real Oreo cookies for this one. Nothing else compares.
Chocolate – Use any kind of white chocolate or white baking chocolate. You can also use white or red candy melts.
Food Colouring - I used red gel food colouring for mine.
Icing - I used the kind you buy pre-made in a tiny tube.

How to Make Oreo Cookie Balls:

First, mix softened cream cheese and cookie crumbs until well blended.
Then, shape the mixture into 48 (1-inch) balls with your hands. Roll then between two hands until they resemble a small ball.
Next, place each ball on a cookie sheet lined with waxed paper. Place in the freezer for 10 minutes.
Melt white chocolate and tint with red food colouring before using to coat cookie balls. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with additional melted chocolate or icing to resemble a snowflake as shown in photo.
Lastly, refrigerate 1 hour or until firm. Keep refrigerated until you are ready to serve them.
Serve!

Step by Step Photos Below:

First, you want to grab 36 OREO Cookies and crush them.

Next, use a food processor or ziploc bag and a rolling pin to crush cookies.

They will resemble fine crumbs. So pretty, right!

Then, mix those fine OREO crumbs with cream cheese.

Here is a close up of the OREO cookie ball filling.

Next, roll the mixture into 1 inch balls. Then freeze them.

Then, melt the chocolate, take the cookie balls out of the freezer and start dipping.

Next, drop each OREO Cookie Ball into the melted chocolate, or candy melts.

Then, roll each cookie ball around in the chocolate to coat evenly.

Next, remove each cookie ball from chocolate using a fork.

Then, place cookie balls on a cookie sheet or pan.

Next, top with cookie crumbs, or pipe on snowflakes.

Make snowflakes by piping the design on, or use a toothpick to make shape.

How to Store:

Just to clarify, Oreo cookie balls must be stored in the fridge since they contain cream cheese.
Store them in an airtight container. Wrap them up tightly. The less air in the container means they will last longer.
They will last for 3 to 4 weeks in the fridge if stores correctly.
You can also store them in the freezer for 3 to 4 months.
Lastly, be especially gentle with them when removing them so they don’t crack.

More Christmas Recipes:

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Snowflake OREO Cookie Balls

These Snowflake Oreo Cookie Balls are a delicious no bake Christmas recipe. Make them for all your family and friends this holiday season!

Course Candy, Dessert

Cuisine American

Keyword no bake oreo balls, oreo balls, oreo cookie balls

Prep Time 30

Resting Time 1

Total Time 1 30

Servings

Calories 193kcal

Author Kim Beaulieu

Ingredients

8 oz cream cheese softened
36 Oreo Cookies finely crushed
12 oz white chocolate melted
2 tsp red food colouring
1 tube decorating gel in white

US Customary - Metric

Instructions

Use a food processor to blend the cookies into fine crumbs. If you don't have a food processor you can pop them in a Zip-loc bag and use a rolling pin to smash them by hand.
Mix softened cream cheese and cookie crumbs until well blended.
Shape the mixture into 48 (1-inch) balls with your hands. Roll then between two hands until they resemble a small ball.
Place each ball on a cookie sheet lined with waxed paper. Place in the freezer for 10 minutes.
Melt white chocolate and tint with red food colouring before using to coat cookie balls. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with additional melted chocolate or icing to resemble a snowflake as shown in photo.
Refrigerate 1 hour or until firm. Keep refrigerated.
Remove from fridge when ready to serve.

Notes

Originally posted on December 13, 2015.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of Christmas recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Snowflake OREO Cookie Balls appeared first on Cravings of a Lunatic.

White Chocolate and Milk Chocolate Peppermint Dip

Kim Beaulieu — Sun, 15 Dec 2024 10:00:14 +0000

This Peppermint Dip is such a quick and easy dessert recipe. It combines cream cheese, marshmallow fluff, two kinds of chocolate and crushed peppermints to make a fun dessert dip with a holiday twist!

I'm a sucker for all things peppermint, especially during the holidays. Honestly, I tend to go overboard when buying candy canes every year.

I totally love the holiday season. Seriously, it's my thing. If I'm being honest, I wish every day was Christmas.

This is not motivated by materialism at all though. It's purely motivated by the fact that it's the one day of the year where it's completely acceptable to lounge around in jammies all the live long day.

Every year we open one gift on Christmas Eve. In all honesty, I always make sure I open some comfy jammies "Santa" left for me.

The next day we get up with the hooligans and open gifts. Inevitably, "Santa" has left at least one more pair of jammies for me.

After brunch I change into my new cozy jammies. Then, we then proceed to eat all the candy in the entire universe.

Later in the day I make Christmas dinner so I slip on old jammies so I don't ruin my new ones.

Once I finish making dinner I slip into fancy jammies for dinner. I don't care who comes over, I stay in jammies on Christmas day! I know, I'm a weirdo.

This dip is a riff on one I make all the time. Honestly, I think everyone uses the one that combines marshmallow fluff and cream cheese.

You can also find this Double Chocolate Peppermint Dip over on Food Fanatic.

Ingredient Notes:

Chocolate - I used both white chocolate and milk chocolate in this recipe.
Cream Cheese - Personally, I prefer Philly cream cheese but use any brand you love. Make sure you soften it a bit before mixing.
Marshmallow Fluff - There are so many brands out there. Use whatever one you love. This ingredient takes sweets dips to the next level!
Peppermints - You can crush peppermints or candy canes. Or you can busy already crushed peppermint in stores.

For Dipping:

Pretzels
Cookies

How to Make Peppermint Dip:

Melt each kind of chocolate separately. You can either melt them using the double boiler method or you can melt them in the microwave. If you're melting them in double boilers be sure to melt them separately. Add water to the bottom pan and bring to a boil, then lower temperature and place the other pan or heat proof bowl over top. Add the chocolate to that. Melt until smooth. If you're melting the chocolate in the microwave, place each chocolate in a separate microwave safe bowl. Heat each one separately for 1 to 2 minutes, until melted and smooth. Allow both chocolates to cool down quite a bit.
Place the cream cheese in a stand mixer or use a bowl with a hand mixer. Mix until it's smooth and creamy then add the marshmallow fluff. Mix again until everything is smooth.
Then, divide the cream cheese-fluff mixture evenly into two separate bowls.
In one bowl, mix the white chocolate into the cream cheese-fluff mixture. Stir until smooth.
In the other bowl, mix the milk chocolate into the cream cheese-fluff mixture. Stir until smooth.
Optional next step: You can toss some crushed peppermint in each bowl if you like. If you want the dip to be smooth you can skip this step.
Next, spoon layers of each chocolate cream cheese-fluff mixture into serving dishes. This can be done randomly so it looks messy or you can do it carefully and swirl the colours.
Then sprinkle crushed peppermints over each dish of dip.
Serve with pretzels, cookies, fruit or anything else you love!

How to Store Dessert Dip:

You can store dessert dips (fruit dips) in the refrigerator for up to 5 days. I would recommend not adding the peppermints until you are ready to serve. They will break down and discolor the dip if you add them too early.

Dessert dip (fruit dip) can also be stored in the freezer for up to 2 months in a resealable freezer bag or airtight container. Remove it from freezer and thaw in the refrigerator before serving. I would recommend taking it out the day before you need it.

More Peppermint Recipes:

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White Chocolate and Milk Chocolate Peppermint Dip

Course Dessert, Snack

Cuisine American

Keyword chocolate peppermint dip, peppermint dip

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 649kcal

Author Kim Beaulieu

Equipment

Ingredients

6 ounces white chocolate
6 ounces milk chocolate
8 ounces cream cheese softened
8 ounces marshmallow fluff
½ cup crushed peppermints

US Customary - Metric

Instructions

Melt each kind of chocolate separately. You can either melt them using the double boiler method or you can melt them in the microwave.
If you're melting them in double boilers be sure to melt them separately. Add water to the bottom pan and bring to a boil, then lower temperature and place the other pan or heat proof bowl over top. Add the chocolate to that. Melt until smooth.
If you're melting the chocolate in the microwave, place each chocolate in a separate microwave safe bowl. Heat each one separately for 1 to 2 minutes, until melted and smooth.
Allow both chocolates to cool down quite a bit.
Place the cream cheese in a stand mixer or use a bowl with a hand mixer. Mix until it's smooth and creamy then add the marshmallow fluff. Mix again until everything is smooth.
Then, divide the cream cheese-fluff mixture evenly into two separate bowls.
In one bowl, mix the white chocolate into the cream cheese-fluff mixture. Stir until smooth.
In the other bowl, mix the milk chocolate into the cream cheese-fluff mixture. Stir until smooth.
Optional next step: You can toss some crushed peppermint in each bowl if you like. If you want the dip to be smooth you can skip this step.
Next, spoon layers of each chocolate cream cheese-fluff mixture into serving dishes. This can be done randomly so it looks messy or you can do it carefully and swirl the colours.
Then sprinkle crushed peppermints over each dish of dip.
Serve with pretzels, cookies, fruit or anything else you love!

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post White Chocolate and Milk Chocolate Peppermint Dip appeared first on Cravings of a Lunatic.

Chocolate Shortbread Wedges with Pistachios

Kim Beaulieu — Sun, 15 Dec 2024 09:00:35 +0000

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season.

Nothing beats chocolate shortbread smothered in chocolate glaze and sprinkled with pistachios. Not only is it delicious but you will be pleasantly surprised how easy this one is.

Honestly, I love easy recipes. I mean, absolutely full on love them.

Any time I find an easy one I feel like I want to shout from the rooftops.

But I won't.

Apparently, that pisses off the neighbours. Or so I've been told by the police.

I will scream it here though. No one can arrest me for screaming on a virtual roof.

Or maybe they actually can. Is there such thing as virtual jail?

Man, I hope not.

To be honest, I can't recommend this chocolate shortbread enough.

You need to make it now.

Then, gobble it up to hide all the evidence. That way it's your word against the neighbours.

Or save a few to bribe the officers. Honestly, that works like a charm.

Not that I've actually done that or anything.

Again, go make this chocolate shortbread recipe. Right now!

Ingredient Notes:

For the shortbread:

Butter - I used softened unsalted butter for this cookie recipe.
Sugar - Use granulated white sugar.
Cocoa Powder - Use a good quality cocoa powder, preferably Dutch-processed.
Salt - This helps enhance the sweetness so only omit if you are avoiding salt for health reasons.
Egg - You only need the yolk for this recipe.
Extract - I used vanilla extract but you could substitute chocolate or almond if you like.
Flour - This recipe uses unbleached all-purpose flour.

For the glaze:

Chocolate - I used semi-sweet chocolate for this chocolate shortbread.
Butter - Salted or unsalted works well for the glaze.
Pistachios - Chop the pistachios for sprinkling on top of cookies.

How to Make Chocolate Shortbread:

For the shortbread:

First, preheat the oven to 350 degrees F.
Then, butter a round pan and sprinkle it with flour. Set aside.
Next, in a medium size bowl combine the butter, sugar, cocoa powder and salt. Beat until combined.
Then, add the flour next, and mix the ingredients on low speed until the dough begins to clump. Scrape the bowl and mix briefly again.
Next, transfer the chocolate shortbread mixture to the prepared pan and press it gently into the bottom.
Then, place the pan in the oven and bake for 20 to 25 minutes. The top of the shortbread should lose it's wet appearance and the cookie will pull slightly away from the sides a bit. That's when it's done.
Remove from the oven and set aside.

For the glaze:

First of all, use a double boiler if you have one. If not, you can set a glass heat-safe bowl above a saucepan. Add water to the bottom pan.
Next, place over medium heat, then add the butter and chocolate to the bowl. Allow to melt, occasionally whisking until it's melted and smooth.

Putting it all together:

First, pour the warm glaze over the top of the shortbread. Spread evenly across the top with an offset spatula.
Then, toss the chopped pistachios over top.
Next, allow the chocolate shortbread to cool. Then slice into pieces.
Lastly, serve!

How to Store Cookies:

First, you want them to cool completely.
Store them in an airtight container. Since they actually have a glaze, use waxed paper or parchment paper between each layer of cookies.
They can be stored in dry, airtight container for a week.
Or they can be stored in a dry, airtight container in the fridge for up to 2 weeks.
You can also freeze them for 2 to 3 months.

More great Christmas recipes

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Chocolate Shortbread Wedges with Pistachios

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season..

Course Dessert, Snack

Cuisine American

Keyword chocolate shortbread, christmas cookies, shortbread

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 248kcal

Author Kim Beaulieu of Cravings of a Lunatic

Equipment

Ingredients

For the shortbread:

½ cup unsalted butter softened, plus more for pan
½ cup granulated sugar
¼ cup good quality cocoa powder preferably dutch-processed
¼ teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour

For the glaze:

4 ounces semi-sweet chocolate chopped
2 tablespoons butter cut into pieces
½ cup coarsely chopped pistachios

US Customary - Metric

Instructions

For the shortbread:

Preheat the oven to 350 degrees F.
Butter a 9 ½ inch pan with removable bottom, then sprinkle it with flour. Set aside.
Combine butter, sugar, cocoa, and salt in a medium size bowl. Beat with an electric mixer, starting on low at first then gradually increase the speed to medium, mixing until just combined. Scrape the sides of the bowl. Mix briefly.
Add the flour and mix the ingredients on low speed. Mix until the dough clumps, takes about 1 minute or so. Scrape the sides of the bowl. Mix briefly.
Transfer mixture into the pan, press gently into the bottom. No need to go up the sides, just cover the bottom evenly.
Place in the oven on the middle rack, and cook for about 20 to 25 minutes. You want the top of the shortbread to lose it's wet appearance, and the dough to slightly pull away from the sides of the pan a little bit. That lets you know it's done.
Remove from oven. Set aside.

For the glaze:

Use a double boiler for the glaze. You want to fill a small saucepan with water about 2 to 3 inches up the sides. Place over medium heat, allow to warm up, lower to a medium-low heat and place a heat proof glass bowl over top of the pan, ensuring the bottom of the glass bowl does not touch the top of the water.
Place the butter and chocolate in the bowl and allow to melt. Whisk occasionally, until the mixture is smooth.

Putting it all together:

Pour the warm glaze over top of the shortbread, then spread evenly with an offset spatula.
Toss the pistachios over top.
Allow the glaze to set up by setting aside until it cools.
Now remove the shortbread from the pan and cut into wedges. You can make them large or small, your choice.
Serve this at room temperature.
Serve with a big old chocolate loving smile!

Notes

Recipe adapted from Fine Cooking's Nutty Chocolate Shortbread Cookies

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Chocolate Shortbread Wedges with Pistachios appeared first on Cravings of a Lunatic.

Peanut Butter Chocolate Chip Cookies

Kim Beaulieu — Sat, 07 Dec 2024 10:00:09 +0000

These homemade Peanut Butter Chocolate Chip Cookies are super easy to make and loaded with chocolate chips. Every bite is perfection!

These Peanut Butter Chocolate Chip Cookies are the best quick and easy homemade cookies. They are basically Momzie's peanut butter cookies that are loaded with chocolate chips!

Typically when I bake cookies I love to make large batches of the base cookie then divide the dough to make other varieties of cookies. It just saves time and you end up with TONS of delicious cookies.

Peanut butter cookies are so easy to jazz up in different ways. If you scroll down there is a list of add-ins to change these up a bit. You can make multiple variations which is always a bonus.

Not only are these cookies easy to make but they get rave reviews from all our family and friends. My one brother is a huge fan of any cookies that include peanut butter.

I actually have a ton of cookies stashed in my freezer for him for the holidays. I'm angling to be the favourite sibling this year.

Now run in your kitchen right NOW and whip up a batch, or twenty, of these scrumptious cookies.

Ingredient Notes:

Peanut Butter – Use smooth peanut butter for this cookie recipe.
Butter – You can use salted or unsalted butter in this recipe. However, if you use salted butter be sure to omit the added salt in the recipe.
Sugar – You will need white granulated sugar, as well as light brown sugar for these cookies.
Eggs – I used large eggs for this recipe.
Extract – Use vanilla extract for this recipe.
Flour – All purpose flour is the flour of choice for these cookies.
Baking Soda and Baking Powder – Use both for this cookie recipe. Do not omit either.
Salt – The salt can be omitted if you are watching your sodium. Although salt does actually enhance the flavour of cookies.
Chocolate Chips - I used milk chocolate chips for this recipe but you can use any kind you prefer.

How to Make Peanut Butter Chocolate Chip Cookies:

First, preheat the oven to 350 degrees F.
Then, line two cookie sheets with parchment paper. Set aside.
Using a stand mixer, or hand mixer and a bowl, cream the peanut butter, butter and both sugars together until they are well combined.
Next, add the eggs and vanilla. Mix briefly.
Add the flour, baking soda, baking powder and salt to the mixer and mix until well combined.
Then, add the chocolate chips to the bowl but mix those in by hand, using a wooden spoon so the chocolate chips don't break.
Next, use a tablespoon to grab scoops of dough, then use your hands to roll each scoop into balls. Place each ball on the cookie sheet.
Then, use a fork to make a criss-cross shape in each cookie.
Place the cookies in the oven and bake in the preheated 350 degree F oven for about 12 -15 minutes.
Then, remove the cookies from the oven and allow to cool for a few minutes.
Lastly, transfer the cookies to a cooling rack to allow them to cool fully if you can resist eating them hot!
Store for later or serve immediately!

How to store:

First, make sure you allow the cookies to cool completely before storing them.

Store the cookies in an air tight container at room temperature. You can use waxed paper or parchment paper to separate the layers of cookies.

I do not mix recommend storing different kinds of cookies together. Honestly, they tend to take on the flavour of the other cookies if you store them in one container.

Cookies can be stored at room temperature for about a week.

They can also be stored in the fridge for up to two weeks.

Tips for freezing:

Honestly, I prefer using a freezer bag. Just be sure to remove all the excess air out before sealing the bag.

If you are using a container be sure to use waxed paper or parchment paper between the layers.

Put a layer of waxed paper over top of the final layer then make sure you lid is snapped on super tight.

Use a marker to add the date to the freezer bag or container.

Cookies can be stored in the freezer for up to 3 months if stored properly.

Are these a peanut butter cookie or chocolate chip cookie:

Honestly, I would classify these as more of a peanut butter cookie with chocolate chips in them, as opposed to a chocolate chip cookie with peanut butter added in.

The base is a family peanut butter cookie recipe that I added chocolate chips to. Just so you're clear on what to expect taste and texture wise.

I also have a chocolate chip cookie recipe that has added peanut butter which I will share the next time I whip them up. The texture and taste differ from these cookies.

Optional Add-ins:

M&M's - These are always fun to toss in almost any cookie recipe.
Oats- Nothing beats a great peanut butter oatmeal cookie.
Pretzels - In all honesty, pretzels are one of my favourite things to add to cookies. I love the sweet and salty combination.
Peanut Butter Chips - Added peanut butter chips along with the chocolate chips would be next level awesomeness!
Broken Chocolate Bar Pieces - You can break up peanut butter cups, Snickers, Mars, Butterfingers, or Oh Henry into pieces and toss them in. So good.
Cookie Pieces - These would be amazing with Nutter Butter or Oreo pieces tossed in.
Nuts - You can toss in walnuts, pistachios, pecans or any other kind of nut you love.
Other Stuff - Toss in marshmallows or graham crackers for a yummy peanut butter s'mores cookie!

More Peanut Butter and Chocolate Recipes:

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Peanut Butter Chocolate Chip Cookies

These homemade Peanut Butter Chocolate Chip Cookies are super easy to make and loaded with chocolate chips. Every bite is perfection!

Course Cookies, Snack

Cuisine American

Keyword chocolate chip cookies, peanut butter chocolate chip cookies, peanut butter cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 346kcal

Equipment

Ingredients

1 cup peanut butter
1 cup butter softened
1 cup white granulated sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla
3 ½ cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Line two cookie sheets with parchment paper.
Use a mixer to cream peanut butter, butter, and sugars together. Blend well.
Add eggs and vanilla, mix again until combined.
Add flour, baking soda, baking powder and salt to the bowl and mix again till combined.
Add chocolate chips to the bowl and mix by hand using a wooden spoon.
Use a tablespoon to scoop out the dough and then roll each one into a ball, then place each ball on parchment lined baking sheet.
Use a fork to press them down a bit by making little crosses in the top of each cookie.
Place the cookies in the preheated oven, and bake for 12 - 15 minutes.
Remove the cookies from the oven. Allow to cool for a few minutes.
Use a spatula to transfer the cookies to a cooling rack to fully cool.
Serve!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more cookie recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Peanut Butter Chocolate Chip Cookies appeared first on Cravings of a Lunatic.

Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee

Kim Beaulieu — Mon, 02 Dec 2024 10:00:39 +0000

Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee is the ultimate chocolate treat for the holidays. It is incredibly easy to make and impossible to resist. Whip up a batch today!

Honestly, this Christmas crack recipe is so addictive, in the best way possible. It will have everyone reaching for seconds and thirds.

If you love this recipe, I'd highly recommend making my S'mores Christmas Crack or Oreo Bark for the holiday season.

A holiday tradition known as Saltine Cracker Toffee to some people, and more recently known as Christmas Crack. I don't care what you call it as long as you share some with me!

Another day, another holiday treat. This one is a bit unusual for me. I tend to shy away from trends. I really don't care for the trend of calling all food "crack". To be honest, it irks me.

Yet here I am calling this Christmas Crack. I mean, the only reason I'm calling it that is because it's what people know it as.

So, I apologize if anyone hates the name. Or if anyone else is as irked by the "crack" trend as I am. I named it both names that I know it as in the hopes people would know what it was.

I will warn you to watch the caramel mixture as you are warming it up on the stove. Honestly, it can go from a beautiful golden brown to a hideous burned mess in no time flat.

In other words, keep your eyes on it and be ready to pull it off the stovetop quickly. Don't cook it at high heat. You'll scorch it!

Now that I've scared the crud out of you, and likely offended some people with the name of this treat let's move on.

What is Christmas Crack:

This delicious candy is made with saltine crackers, toffee, chocolate and nuts. I wanted mine to have a bit of a twist so instead of just using chocolate chips, I used mini peanut butter cups.
There are so many variations of this recipe online. You will see people top it with everything from nuts to M&M candies. The possibilities are endless so let your imagination run wild when you make this.

Ingredient Notes:

Butter - Either salted or unsalted butter work in this recipe.
Sugar - I used brown sugar for this candy.
Crackers - Saltine crackers are the way to go for this recipe. Personally, I love salted Premium Plus crackers.
Peanut Butter Cups - I used mini peanut butter cups for this one.
Walnuts - Crushed walnuts can be added to the top of this candy.

How to Make Christmas Crack:

First, heat the oven to 400 degrees F.
Then, spray a 11 x 7 baking pan with non-stick spray generously. Set aside.
Next, combine the butter and brown sugar in a medium saucepan and cook on medium heat for about 3 to 5 minutes, or until the butter melts and the mixture is very well combined. Stir the mixture occasionally.
Increase heat a tiny little bit, and bring the mixture to a low boil, you want to cook it for about 2 to 3 minutes, just so it starts to thicken a bit and turn golden brown. Don't stir it during the process, but you can lightly swirl the pan.
Then, place the crackers in layers in the pan while the mixture is cooking. I used 30 crackers to line my 11 x 7 pan. It made two layers.
Next, pour the sugar mixture over top of the crackers as evenly as you can. Place the pan in the oven and cook for about 7 minutes. Remove from oven.
Toss peanut butter cups over top and cover the pan with foil to help them melt a bit more. Leave covered for about 5 to 7 minutes.
Then, uncover the pan.
Next, top with walnut pieces.
Allow the bars to cool completely.
Then, break or cut into pieces.
Serve with a big old chocolate loving smile!

Variation Options for Christmas Crack

Base layer variations:

Graham Crackers - These work great for my S'mores Christmas Crack.
Ritz Crackers - Peanut butter and Ritz go together perfectly.
Animal Crackers - I think animal crackers would be a fun base for a unicorn version of Christmas crack.
Pretzels - Honestly, pretzels would be great layered on top of the crackers or used as a topping. Pretzels add a nice flavour and offset the sweetness of crack recipes.

Variations for toppings:

Candy - M&M's or peanut butter cups would be great options. Any sliced or broken candy bar would work. I'm a sucker for Skor candy bars.
Coconut - You could use shredded coconut or coconut chips.
Cookies - Adding crushed or broken pieces of Oreos, or any kind of cookie would be a nice addition.
Nuts - Peanuts, pecans, almonds, pistachios, cashews and walnuts all work remarkably well in Christmas crack candy.
Rainbow sprinkles or jimmies - Nothing adds colour and fun like festive sprinkles.
Chocolate - Peanut butter chips, white chocolate chips or any kind of melted chocolate will do.
Peppermint - You can top most Christmas cracker candy with crushed peppermints or crushed candy canes.
Salty Snacks - Mini Pretzels, or crushed chips would be option for toppings.

How to Store Christmas Crack

First of all, make sure the crack is hardened before storing it. To clarify, you can speed up that process by placing it in the fridge for about 30 minutes or the freezer for 15 minutes.
While the crack is setting up and hardening, you can break or cut it into pieces.
Christmas Crack can be stored in an airtight container and placed in a cool, dry place for 1 week.
You can also store it in the fridge for 1 to 2 weeks.
You can also store it in the freezer for up to approximately 2 to 4 weeks as well.
Personally, I like making this about a month before the holidays then storing it in the freezer until I'm ready to gift it to all my friends and family!

More Christmas Recipes:

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Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee

Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee is the ultimate chocolate treat for the holidays. It is incredibly easy to make and impossible to resist. Whip up a batch today!

Course Dessert

Cuisine American

Keyword Chocolate Saltine Toffee, christmas crack

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 221kcal

Author Kim Beaulieu

Equipment

Ingredients

½ cup butter
½ cup packed brown sugar
30 saltine crackers
8 oz mini peanut butter cups
1 cup walnut pieces crushed

US Customary - Metric

Instructions

Heat oven to 400 degrees F.
Spray a 11 x 7 baking pan with non-stick spray generously. Set aside.
Combine the butter and brown sugar in a medium saucepan and cook on medium heat for about 3 to 5 minutes, or until the butter melts and the mixture is very well combined. Stir the mixture occasionally.
Increase heat a tiny little bit, and bring the mixture to a low boil, you want to cook it for about 2 to 3 minutes, just so it starts to thicken a bit and turn golden brown. Don't stir it during the process, but you can lightly swirl the pan. Keep a really close eye on it because it can go from a beautiful golden brown to a burnt mess in no time flat. As soon as it turns amber turn off the heat and swirl so it doesn't overcook.
Place the crackers in layers in the pan while the mixture is cooking. I used 30 crackers to line my 11 x 7 pan. It made two layers.
Pour the sugar mixture over top of the crackers as evenly as you can. Place the pan in the oven and cook for about 7 minutes. Remove from oven.
Toss peanut butter cups over top and cover the pan with foil to help them melt a bit more. Leave covered for about 5 to 7 minutes.
Uncover and top with walnut pieces.
Allow the bars to cool completely. Then break or cut into pieces.
Serve with a big old chocolate loving smile!

Notes

Recipe adapted slightly from Kraft Crunch Bars

Nutrition

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