Compiled Recipe – Peanut Butter Snickers Fudge

Peanut Butter Snickers Fudge

* 14 oz. sweetened condensed milk
* ¾ cup white chocolate chips
* ½ cup peanut butter chips
* 14 snickers bars (fun sized unwrapped and roughly chopped)
* ½ cup peanut butter (creamy)

1) Line an 8×8 baking pan with parchment, ensuring that about 2 inches of parchment are hanging from the edges. Grease it well.

2) In a large glass bowl, combine the condensed milk, white chocolate chips, peanut butter chips and peanut butter. Mix well.

3) Microwave the mix for about 90 seconds, stopping and stirring every 30 seconds, until smooth.

4) Quickly stir in ¾ of the chopped Snickers.

5) Spread into the prepared pan. Tap to release any air bubbles and try to spread it as evenly as possible.

6) Top the mixture with the remaining amount of chopped Snickers.

7) Pull out the set fudge from the pan by the hanging parchment paper. Cut evenly into 5 rows. Cut each row into 5 or 6 squares of fudge.

8) Serve the fudge immediately or store in a sealed container in the fridge until you’re ready to eat or serve.




Compiled Recipe – Cherry Vanilla Berry Popsicles

Cherry Vanilla Berry Popsicles

* 1 cup fat-free milk
* 1 cup non-fat Vanilla Greek Yogurt
* 3 tbsp. confectioners’ sugar
* ½ cup fresh raspberries (about 2.5 ounces or 20 berries)
* ½ cup fresh blueberries ( about 2.5 ounces)
* 5 strawberries, sliced into 4 slices each

1) In a medium size bowl, whisk together milk, yogurt and confectioners sugar. Set aside.

2) Place 2 raspberries in the bottom of each of 10 popsicle molds. Divide blueberries evenly among the popsicle molds. Place two strawberry slices in each popsicle mold.

3) Carefully pour milk mixture over fruit, dividing it evenly among the molds. Gently tap the popsicle molds on the counter to release any air bubbles. Place in popsicle sticks and freeze for 6-8 hours or overnight. Run popsicle molds under warm water to release the popsicles. Enjoy!




Compiled Recipe – Kitchen S’mores

Kitchen S’mores


(Kitchen S’more 1)
* 2 Ritz crackers
* 1 tbsp. cookie butter
* 1 Campfire marshmallow, toasted

(Kitchen S’more 2)
* 1 mini donut, chocolate glazed, cut in half
* 1 Campfire Marshmallow, toasted

(Kitchen S’more 3)
* 2 Triscuit cracker (classic or toasted coconut flavor)
* 1 piece dark chocolate
* 1 Campfire marshmallow, toasted

* Layer ingredients together and enjoy!


Compiled Recipe – Brownie Berry Parfait

Brownie Berry Parfait

* 2 cups prepared brownies, cut into small pieces
* 1 cup blueberries, washed
* 1 cup strawberries, diced small
* 2 cups frozen whipped topping, thawed
* additional whipped topping and berries for garnish

* Build the mini parfaits in mason jars. Place 1/4 cup of brownies in the bottom of each of 4, 8-ounce mason jars. Top with 1/4 cup of whipped topping, 2 tablespoons of blueberries, and 2 tablespoons strawberries. Repeat the layers with the remaining ingredients. Top with another dollop of whipped topping and a sprinkling of diced strawberries.

Notes: These mini parfaits can be made the day ahead of time. Simple place the lid on assembled parfaits and refrigerate until ready to serve.

Any type of berry will work with this recipe so use what you have on hand.



Compiled Recipe – Peppermint Oreo Cookie Balls

Peppermint Oreo Cookie Balls

* 3 oz. brick cream cheese, softened
* 18 Double Stuff Oreo Cookies, finely crushed
* 6 oz. semi-sweet baking chocolate, melted
* 4 starlight mints, coarsely crushed

1) Mix cream cheese and cookie crumbs until blended; shape into 20 (1-inch) balls.  Place in single layer in shallow waxed paper-lined pan. Freeze 10 min.

2) Dip balls, 1 at a time, in chocolate, turning to evenly coat each ball. Return to baking sheet. Sprinkle with candy.

3) Refrigerate 1 hour or until firm. Keep refrigerated.



Compiled Recipe – Chocolate Marshmallow Fruit Candy

Chocolate Marshmallow Fruit Candy

* 4 ounces semi-sweet chocolate, melted
* 24 Campfire mini white marshmallows
* 2 tbsp. dried mangoes, diced
* 2 tbsp. dried tart cherries

* Line a baking sheet with parchment paper. Drop 1-2 teaspoons of chocolate into a small circle onto the parchment paper. Place 2 mini marshmallows and a few mango pieces and dried tart cherries on each chocolate circle. Drizzle with a small amount of chocolate. Repeat for remaining chocolates. Allow chocolates to sit at room temperature until chocolate is set. Store candies in an air tight container in a cool space for 3-4 days.


Compiled Recipe – White Chocolate Bark

White Chocolate Bark

* 500 grams white chocolate chips or squares
* ½ cup pistachios, shelled, roasted, separated
* ½ cup dried cranberries, separated

1) Line an 8×8-inch pan with parchment paper. Boil water in a medium pot. Remove from heat and cool for 2 minutes. Place white chocolate chips or squares in a bowl and set it over the pot of hot water, making sure bowl does not touch water. Stir constantly until melted and smooth.

2) Gently stir in ¼ cup shelled roasted pistachios and ¼ cup dried cranberries. Pour into prepared pan and spread evenly. Sprinkle ¼ cup shelled roasted pistachios and ¼ cup dried cranberries on top. Chill for 30 minutes or until set. Break into pieces. Store in an air-tight container for up to 3 days.



Compiled Recipe – Fruity Mallow Cups

Fruity Mallow Cups

* 16 oz. semi-sweet baking chocolate, divided
* 12 Campfire Eggswirler Marshmallows (3 strawberry, 3 lime, 3 lemon and 3 orange)
* 4 tsps. light corn syrup
* pinch of flaked sea salt (optional)

1) Line a mini muffin tin with mini muffin liners.

2) Place 8 ounces of the chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Stir and repeat until chocolate is melted. Divide the chocolate between the muffin liners (about 1 generous teaspoon per liner). Using the back of a small spoon, gently push the chocolate up the sides of the liner. Allow chocolate to set at room temperature or chill for 5 minutes until chocolate is set.

3) Place 3 strawberry EggSwirlers in a microwave safe bowl along with 1 teaspoon of corn syrup. Microwave for about 10 seconds or until marshmallows are puffed and melty. Remove and stir well. Working quickly, scoop marshmallow mixture by the teaspoon into 6 chocolate cups, doing your best to keep marshmallow in the center of the cup. Repeat with remaining colors.

4) Melt remaining chocolate using the same method as before and divide chocolate over marshmallow centers of each mallow cup, doing your best to completely cover the marshmallow filling. Sprinkle with sea salt and allow to set at room temperature or chill for 5 minutes until chocolate is set.

5) Carefully remove muffin liners and enjoy!



Compiled Recipe – Chocolate Coconut M&M Brand Macaroons

Chocolate Coconut M&M Brand Macaroons

* 3 large egg whites
* ½ cup sugar
* 1 package (14 oz.) sweetened flake coconut
* ½ cup M&M’s Brand Baking Bits Minis

1) Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or nonstick baking liners. Position the oven racks at the top and lower third of the oven.

2) Stir together the egg whites, sugar and coconut in a large bowl until the coconut is evenly moistened. Gently fold in the Baking Bits until they’re just incorporated.

3) Scoop the coconut mixture onto the prepared baking sheets by the tablespoon. Bake for 20-22 minutes or until the coconut is golden brown and the cookies hold together. Allow the cookies to cool before removing them from the baking