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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

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

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Toodles! xx

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

Cherry Almond Macaroon Pie

Kim Beaulieu — Tue, 18 Nov 2025 11:00:00 +0000

This easy Cherry Almond Macaroon Pie Recipe combines cherry pie filling, almonds and coconut for the perfect bite every time!

I had eyed this one-crust pie recipe awhile back. I stumbled upon it on a food site. So, kudos and acknowledgement go to the Pillsbury site for their recipe for Almond Macaroon Cherry Pie.

This was the bake-off winner in 1986 and the winner’s name is Rose LeMon. I just had to try this one as I'm obsessed with easy dessert recipe ideas. Honestly, I only made one change to it.

If I make it again I’d be inclined to lose the almonds. Not sure my hubby would be on board with that though. He’s an almond lover.

I just loved it but think I would like it better with just coconut. But then I’m a coconut fiend, so there you go.

So try the original, or try it without almonds, or try it without coconut. Just try it. Trust me, you will not be disappointed.

Ingredient Notes:

Crust:

Pie Crust - I used one roll of Pillsbury pie dough for this recipe. You can use homemade or any store bought pie dough.

Filling:

Pie Filling - This recipe uses store bought cherry pie filling. Honestly, if you prefer making your own that's cool too!
Cinnamon - Any kind of cinnamon will do. It adds a nice flavour to the pie.
Salt - This enhances the flavour and sweetness of the pie filling. I recommend not cutting it out.
Lemon Juice - A little bit of tartness helps balance the filling. You can use fresh squeezed lemon juice if you have it.

Topping:

Coconut - I used shredded coconut for this. You can use sweetened or unsweetened. You will be adding sugar so unsweetened coconut works if you want a less sweet pie.
Almonds - Use sliced almonds for this recipe. They are the perfect size and texture for this recipe.
Sugar - Granulated sugar is the way to go for this one.
Salt - Again, a little bit of salt helps enhance the sweetness of desserts.
Milk - I used 2% milk for this recipe but you can use whatever kind of milk you prefer.
Butter - Honestly, you can use salted or unsalted for this particular recipe. Either works.
Extract - This recipe uses almond extract which pairs perfectly with cherry, as well as coconut extract. You can swap them out for vanilla extract if that's all you have.
Egg - I used a large egg for this recipe. Be sure to beat it before adding it into the mixture.

How to make Cherry Almond Macaroon Pie:

First, preheat the oven to 400 degrees F.
Next, roll dough and place it in the pie plate.
Then, combine pie filling with, cinnamon, salt and lemon juice in a large bowl. Mix it well then spoon the mixture over the pie crust.
Transfer the pie dish to the preheated oven and bake for 20 minutes. Remove after the 20 minute mark so you can add the topping.
Combine all of the topping ingredients in a medium bowl and stir really well. Pour the almond-coconut mixture over top of the cherry portion and spread it out. Return pie to the the oven and bake for another 20 to 3o minutes, or until the top is golden brown.
Remove from the oven, place on a wire rack and allow the pie to cool completely.
Then slice the pie into pieces.
Serve!
Grab a fork and dig in!

Tips:

Print recipe ahead of time so you can be organized.
Mise en place is a wonderful way to organize everything and ensure you have all the ingredients.
You can use an 8 inch pie pan for this recipe. A 9-inch glass pie plate works well too. You can also use a cast-iron skillet for this recipe if you like.
Use all purpose flour to lightly flour your work surface before rolling out the pie pastry.A lightly floured surface is the key to not having your dough stick to the counter.
Use your fingers to pin the edges if you want a scallop edge. Flute edges are wonderful on pies too.
Baking sheets work great under pies when baking in the oven. That way if they spill over you won't make a mess of your oven.
If you need to keep the edges of the pie from excessive browning you can use aluminum foil to cover edge of the pie as it bakes.
Let the pie bake until it is golden brown.
You can also make this with blueberry pie filling and peach pie filling.

How to Store Leftover Pie:

Store leftover pie in an airtight container or cover pie with aluminum foil, then place in the refrigerator for up to 3 days.

Yes, you can freeze leftover pie. Store in an airtight container or resealable plastic freezer bag for up to 2 months.

How to Reheat Pie:

Oven Method Instructions:

Heat oven to 350 degrees F. Cover the pie dish with aluminum foil and place on a cookie sheet in case it spills over. Place in the preheated oven for about 12 to 15 minutes.
Remove and serve.

Microwave Method Instructions:

Transfer pie to a microwave safe dish. Place in the microwave and heat for about 1 to 2 minutes, checking every 30 seconds or so after the first minute. The amount of pie you are reheating will affect the time. More pie = more time.
Remove and serve.

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Cherry Almond Macaroon Pie

This easy Cherry Almond Macaroon Pie combines cherry pie filling, almonds and coconut for the perfect bite every time!

Course Dessert, Pie

Cuisine American

Keyword cherry almond macaroon pie, cherry pie

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 250kcal

Equipment

Ingredients

1 package store bought or homemade pie crust

For the filling:

21 ounces cherry pie filling
½ teaspoon cinnamon
⅛ teaspoon salt
1 teaspoon lemon juice

For the topping:

1 cup coconut
½ cup sliced almonds
¼ cup sugar
⅛ teaspoon salt if desired
¼ cup milk
1 tablespoon butter melted
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 large egg beaten

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Carefully roll out the pie crust, then place in a pie plate. Set aside.
In a large sized mixing bowl combine all the filling ingredients together. Mix thoroughly. Spoon the mixture into the pie crust.
Place in the oven and bake for 20 minutes. Remove and set aside while you mix and add the topping. Leave oven on because you will be baking it again after that's added. Details in next step.
In a medium sized mixing bowl combine all of the topping ingredients. Pour the almond-coconut mixture over the cherry portion of the pie and spread the topping as evenly as you can. Return the pie to the oven and bake for another 20 to 30 minutes. Remove from oven when the top is golden brown.
Serve with a big old cherry loving smile!

Video

Notes

Recipe very slightly adapted from Pillsbury

Originally posted on May 2, 2018.

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 Cherry Almond Macaroon Pie 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.

No Bake Cherry and Chocolate Chip Cheesecake

Kim Beaulieu — Sun, 10 Aug 2025 10:00:00 +0000

This no bake cherry and chocolate chip cheesecake recipe is quick, easy and served in shot glasses. It's loaded with cherry and chocolate in each bite which makes it the perfect mini dessert for parties!

I absolutely love these no bake cherry and chocolate cheesecakes. I'm such a huge fan of mini dessert recipes.

These little cuties are layered with an oreo crumb base, chocolate cheesecake with chocolate bits inside, cherry cheesecake with cherry bits inside then topped with grated chocolate and a cherry. Cute and delicious!

I'm completely obsessed with no bake recipes, particularly cheesecake recipes. I have been on a huge cheesecake binge lately. Honestly, I should feel bad about it but I'm too busy making more cheesecake to really care all that much.

Seriously, I never get tired of chocolate. I love all things chocolate, especially milk chocolate.

In fact, I'm sitting here munching a chocolate bar called Mr Big right now. No lie, that's really the name of it. I'm not sure if they carry them in the states or not. They are a huge hit here in Canada. If you've never tried one you should totally give it a whirl.

You can also find this No Bake Cherry Cheesecake Recipe over on Food Fanatic. I was a chocolate fanatic contributor over there in previous years. Loved working with the crew over there, especially Amber!

Ingredient Notes:

Oreos - The Oreo cookies are crushed for the cheesecake base but you can substitute crushed graham crackers if you like. Or buy crumbs to make things easier.

Butter - This is mixed with the base to help it stick together. Salted or unsalted works in this recipe.

Sugar - You need white granulated sugar and confectioners sugar for this no bake cheesecake.

Heavy Cream - This is used to make the cheesecake base. You could substitute store bought whipped cream if you do not like whipping your own.

Cream Cheese - Be sure to soften the cream cheese for this recipe. Personally, I love the Philadelphia cream cheese brand but use whatever you like. You want the brick cream cheese, not the kind in the tub.

Cherries - Maraschino cherries and a little juice from the jar are used for this recipe.

Extracts - This recipe uses both almond and vanilla extract. You can use both, or just one kind if you like. Almond pairs nicely with cherry flavours so that's why I used it.

Salt - A little salt helps bring out the sweetness. Trust me.

Chocolate - This recipe calls for semi sweet and milk chocolate. Feel free to substitute if you like another kind of chocolate better.

How to Make No Bake Cherry and Chocolate Chip Cheesecakes:

Start with adorable little shot glasses.
Add a layer of Oreo crumbs on the bottom.
Then add a layer of chocolate chip cheesecake filling.
After that, add a layer of cherry cheesecake filling.
Top with a maraschino cherry.
Chill the mini desserts in the fridge for a bit.
Serve with cute little spoons!

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No Bake Cherry and Chocolate Chip Cheesecake

Course Dessert

Cuisine American

Keyword cherry cheesecake, no bake cheesecake, no bake cherry chocolate cheesecake

Prep Time 20

Total Time 20

Servings

Calories 449kcal

Author Kim Beaulieu

Equipment

Ingredients

For the base:

28 Oreo cookies
2 tablespoons butter melted
1 teaspoon granulated white sugar optional

For the cherry chip filling:

1 cup heavy cream
½ cup confectioners sugar
4 ounces cream cheese softened
12 maraschino cherries finely chopped
2 teaspoons maraschino cherry juice
1 teaspoon almond extract
1 pinch salt

For the chocolate chip filling:

1 cup heavy cream
½ cup confectioners sugar
4 ounces cream cheese softened
2 ounces semi sweet chocolate melted
1 teaspoon vanilla extract
1 pinch salt
2 ounces milk chocolate grated

Optional garnishes:

whipped cream
grated chocolate
maraschino cherries

Instructions

For the base:

Measure and transfer your graham crumbs into a small mixing bowl. Add the granulated sugar, if desired. Mix well with a spoon.
In another small bowl, melt the butter in the microwave for 30 seconds or so, then pour it over the graham crumb mix. Use a fork to stir until well combined.
Set the bowl aside for later.

For the cherry chip filling:

Use a stand mixer, or hand mixer, to whip the heavy cream until it is fluffy. Set aside.
Next, grab another bowl and use a stand mixer, or hand mixer, to mix the cream cheese until it's smooth. Add the powdered sugar then mix again until it is smooth. Then, add the cherries, cherry liquid, almond extract and a dash of salt. Mix again until well combined.
Slowly fold the whipping cream into the cream cheese mixture. Continue folding it in until it's well combined.
Set the bowl aside.

For the chocolate chip filling:

Use a stand mixer, or hand mixer, to whip the heavy cream until it is fluffy. Set aside.
In a double bowler melt the chocolate over medium heat until it's smooth. (If you are unsure how to do that all you do is place a heat proof bowl over top of a saucepan with water, but don't let the bottom of the bowl touch the water.) To keep the bowl of melted chocolate warm, keep it over the hot water until you need it. That way the chocolate stays smooth until needed.
In another bowl mix the cream cheese until it's smooth. Add the powdered sugar and mix again until smooth. Now add the melted chocolate, vanilla and dash of salt to the cream cheese mix. Mix until well combined.
Slowly fold the whipping cream into the cream cheese mixture. Keep on folding in until it's well combined. Add the grated pieces of chocolate. Fold in briefly. You want the chocolate pieces to say intact and not blend too well.
Set the bowl aside for later.

Putting it all together:

Transfer about a teaspoon of graham crumbs in each serving glass. You can tamp it down with the blunt end of a knife, or if you have a honey dipper they work super well for pressing down graham crumbs in small dishes. The glasses should be filled about ⅓ of the way full.
Next you can pipe, or spoon in the chocolate chip filling, filling each glass so it's ⅔ of the way up the sides.
Then pipe, or spoon in the cherry chip filling so it fills each glass to the top.
At this time, you can garnish with whipped cream, grated chocolate and maraschino cherries.
Serve with a big old cherry and chocolate loving smile!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more cheesecake recipes and tons of summer 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 No Bake Cherry and Chocolate Chip Cheesecake appeared first on Cravings of a Lunatic.

The Best Brownies In the WORLD!!!

Kim Beaulieu — Thu, 27 Mar 2025 12:00:00 +0000

Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!

I'm a sucker for ooey, gooey, fudgy brownies. Chocolate brownies are my weakness. This recipe gives you a fudgy brownie with crackly tops every single time. It's brownie perfection!

They really are the best brownies in the world. Yes I know, I know, this is quite a claim. But seriously they are and that is, in fact, their name. So who am I to argue.

A friend sent me this link about a year ago I think. She had found a recipe for the best brownies in the world. Well, that got my attention, for sure.

Of course when someone makes a claim like that you just have to investigate further. If for no other reason than to prove them wrong. I mean, who dares to say they make the best brownies in the whole world. So I did in fact investigate. And they are in fact the best brownies in the world.

If you like fudgy brownies these are for YOU! If you like cake-like brownies, then your hunt continues. Run off now you cake brownie loving folks. No need to read further. This is for fellow chewy, ooey, gooey, messy brownies lovers.

If you are in fact a chewy, ooey, gooey, messy brownies lover...well, you've come to the right place. Pull up a chair and hold on tight to it cuz I'm about to blow the roof off the joint. Y'all ready for this?

Oh small disclaimer, these are not my brownies. Well, I did, in fact, make them. But the recipe is not mine. I am not a genius. That distinguished honour goes to Alta from Tasty Eats At Home.

If you have not been to Alta's blog you should go, run there now. Or look at the brownies first then run there. I have tried to adapt these to no avail. I attempted to make them better but I honestly don't think it's possible.

So at some point during your reading of this post go visit Alta's blog, you need to stop by and check out her brownie recipe. Say hello, look around, enjoy her blog. She knows her stuff.

More Great Chocolate Dessert Recipes:

Tools and Supplies Used for This Recipe:

This list contains Amazon Affiliate Links so I make a small commission if you purchase items.

8 x 8 inch Baking Pan- These pans are essential for baking on a regular basis. Many recipes call for square 8 x 8 inch pans so it's worth having a couple in your cupboards.
Wooden Spoon- I have so many different brands of wooden spoons. I love using them for baking and making fudge. You can never have enough wooden spoons.
Parchment Paper- I use Kirkland parchment paper because I can buy it from Amazon or Costco. I buy a two pack because I use a lot of it.
Unsweetened Chocolate- I keep a few boxes of this on hand in my pantry at all times. Use whichever brand you prefer.
Semi-Sweet Chocolate Chips- I cannot stock enough chocolate chips in my house. I like Hershey's or Nestle. Buy in bulk if you can. I store mine in mason jars.

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The Best Brownies In the WORLD!!!

Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!

Course Dessert

Cuisine American

Keyword brownies, chocolate brownies

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 329kcal

Author Kim Beaulieu

Ingredients

½ cup butter
2 oz unsweetened chocolate
1 cup sugar
2 eggs, beaten
½ tsp vanilla
½ cup semi-sweet chocolate chips
¼ cup flour
¼ tsp salt

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Line your pan with parchment paper. I find wetting it gets it more pliable.
Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
Remove from heat and add the sugar. Stir well.
Now add your eggs and vanilla, stirring until it’s smooth.
Add chocolate chips, flour and salt. Stir until well blended.
Pour into pan and place in oven. I always tap my pan to get out any bubbles and make it even.
Bake for 35-45 minutes, toothpick inserted should come out clean when done.
Remove and cool on a rack.
Serve with a smile.

Video

Notes

Recipe makes 16 brownies, depending on how you cut them. If you cut them larger it makes 9 large brownies.

Nutritional information is a rough estimate. Results can vary depending on ingredients and products.

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition

You can use my recipe for vanilla salt. You can substitute regular salt. But the vanilla one has so much more flavour so I prefer it. It's easy to make. You should give it a try. You'll thank me once you realize how good it is, and how easy it is to make!

Thanks for visiting today!

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

Note about the best brownies in the world:

Original post was published on August 7, 2011

The post The Best Brownies In the WORLD!!! 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.

Oatmeal Chocolate Chip Cookies

Kim Beaulieu — Wed, 18 Dec 2024 10:00:43 +0000

These Oatmeal Chocolate Chip Cookies are incredibly soft and chewy plus they are super easy to make. Whip up a batch today!

This oatmeal chocolate chip cookie recipe is a personal favourite of mine. It's loaded with chocolate chips plus the flavour is outstanding.

Honestly, I've been making oatmeal cookies like crazy lately. I made 4 different kinds in one day. It's a total obsession.

It can be hard to find a really good soft and chewy oatmeal cookie recipe. I experimented with tons of different ingredient combinations.

One batch was super thin but tasted great. They just do not photograph well, if I'm being honest. I'll have to make them again on a sunnier day.

I've used my Mom's recipe often but wanted to try something new so I headed over to my friend Liz's blog. She blogs at That Skinny Chick Can Bake.

Liz is an expert baker so any time I want a tried and true recipe I head over to her blog to see what she recommends in her tip section.

Not only does she have TONS of cookie recipes on her blog but she also has a killer recipe for Hot Chocolate Cookies. My daughter and I are obsessed with them.

Now, go forth and make the best oatmeal chocolate chip cookies RIGHT NOW!

Ingredient Notes:

Butter - I used salted butter but unsalted butter also works.
Sugar - This recipe uses both white sugar and brown sugar.
Eggs - Use large eggs, preferably at room temperature.
Extract - I used vanilla extract in these cookies but rum extract would rock in these too!
Flour - This recipe uses all purpose flour. Use whatever brand you love. We have kick ass flour in Canada.
Baking Soda - Do not skip this ingredient. It's important to the texture and consistency.
Salt - This can be omitted for anyone watching sodium intake.
Oats - Use old fashioned oats for these cookies.
Chocolate Chips - Either semi-sweet chocolate, milk chocolate or dark chocolate would work. Chocolate chunks would work instead of chocolate chips too.

How to Make Oatmeal Chocolate Chip Cookies:

First, preheat the oven to 350 degrees F.
Then, line cookie sheets with parchment paper.
Next, cream the butter and both sugars together in a medium bowl until creamy.
Then, add the eggs and vanilla extract to the bowl. Mix well.
Next, add the flour, baking soda and salt. Mix again.
Add the oats next and mix until combined well.
Then, fold in the chocolate chips carefully so they don't break.
Next, use a tablespoon or cookie scoop to drop the dough onto the cookie sheets.
Place the cookies in the oven and bake for 10 to 12 minutes.
Then, remove the cookies from the oven. Allow them to cool for a couple of minutes then transfer the cookies to a cooling rack. Allow them to cool completely.
You can store them once they are cooled.
Lastly, serve them, preferably with a tall glass of milk.

Quick Tips:

You can mix these in a stand mixer instead of mixing by hand with a wooden spoon.
If using a stand mixer, use the paddle attachment to mix the cookie dough.

How to store:

First, make sure you allow the cookies to cool completely before storing them.
Store the cookies in an airtight 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.

Variations:

Raisins - Nothing beats a really good chewy oatmeal raisin chocolate chip cookie!
Nuts - Pecans, walnuts would be great in this recipe.
Dried Fruit - Honestly, I think these would taste amazing with coconut.
Spices - I love adding cinnamon and nutmeg to oatmeal cookies.
Chocolate - Mix it up and add white chocolate chips or stir in some peanut butter chips.

More Cookie Recipes:

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Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are incredibly soft and chewy plus they are super easy to make. Whip up a batch today!

Course Cookies

Cuisine American

Keyword oatmeal chocolate chip cookies, oatmeal cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 231kcal

Equipment

Ingredients

⅞ cup salted butter softened
¾ cup brown sugar packed
½ cup sugar granulated
2 large eggs
1 tsp vanilla extract
1 ½ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 cups old fashioned oats
1 ½ cups chocolate chips semi sweet or milk

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Line baking sheet with parchment paper. Set aside.
In a large bowl cream the butter and both sugars together. You want the mixture to be creamy.
Add the eggs and vanilla extract to the bowl. Mix until combined.
Add the flour, baking soda and salt, mix until well combined.
Next, add the oats and mix until incorporated.
Add the chocolate chips and mix carefully so you don't break up the chips. Do not use a stand mixer or hand mixer for this step.
Use a tablespoon or cookie scoop to drop dough onto the lined baking sheets.
Place the cookies in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden.
Remove the cookies from the oven. Allow to cool for a couple of minutes, then transfer the cookies to a cooling rack.
Cool completely before storing.
Serve with a big old glass of milk!

Notes

Recipe credit: That Skinny Chick Can Bake's Classic Oatmeal Cookies

Quick Note:

⅞ cup of butter equals 14 tablespoons.

Nutrition

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