filmov
tv
12 EASY Christmas Treats to Make with KIDS! Quick, No-Bake & Stress-Free Christmas Candy

Показать описание
5 Ingredient Christmas Fudge
Ingredients
1 (12 ounce) bag milk chocolate chips, (or semi-sweet works too!)
1 (14 ounce) can sweetened condensed milk
2 cups mini marshmallows
1 cups finely chopped peanuts
Mini Christmas M&M’s, Holiday sprinkles, if desired
Instructions
1. Line a large 9×13" baking pan with parchment paper. Lightly spray with non-stick cooking spray.
2. Finely chop peanuts
3. In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the
microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals
(stirring after each one) until the chocolate chips are completely melted and smooth.
4. Fold in the marshmallows and nuts until they are fully incorporated.
5. Press the fudge mixture into the baking pan, add toppings (if desired) and place in the fridge for
about 60 minutes to let it set up (stick in the freezer if you want it to set up faster).
6. When set, lift from pan and cut fudge into squares.
Biscoff Cookie Butter Truffles
Ingredients
8.8 ounce package Biscoff cookies
5 ounces cream cheese, softened
1/2 teaspoon vanilla extract
12 ounces white chocolate melts (or candy melts)
Holiday sprinkles, if desired
Instructions
1. Blend biscoff cookies in a food processor until they are in fine crumbs. (You may need to
stop and pulse the food processor several times to break up any large chunks.)
2. Pour into a large bowl, and reserve a couple of tablespoons of crumbs to use for
decoration.
3. Stir in cream cheese and vanilla extract until well combined.
4. Scoop into 1.5-inch balls and place on a wax paper-lined plate.
5. Chill in refrigerator for an hour.
6. Melt white
7. Dip the biscoff balls one at a time into the white chocolate, using a dipping fork to
remove them, and place on a sheet of waxed paper.
Christmas Crack
Ingredients
48 saltine crackers , 1 1/2 sleeves
1 cup (2 sticks) salted butter , cubed
1 cup light brown sugar , packed
2 cups semi-sweet chocolate chips
½ – 1 cup M&M’s , or chopped nuts
Instructions
Preheat the oven to 325°F. Line a large jelly roll pan (15×10) with parchment paper or foil (spray
foil with non stick spray).
Line the bottom of the pan evenly with 48 saltine crackers. You may need a break a few on the
sides to fill in the gaps.
In a medium pot, combine 2 sticks butter and 1 cup sugar over medium-low heat. Stirring
occasionally, bring to a rolling boil and cook 3 minutes, or until bubbling and amber in color
(about 280°F). Remove pan from heat and pour evenly over saltine crackers. Spread brown sugar
mixture quickly with a spatula.
Bake 8 minutes (caramel should be bubbling). Remove pan from oven and sprinkle 2 cups
chocolate chips over the top. Place back in the oven for 1 minute. Remove and let sit a minute.
Once the chocolate chips are shiny, spread evenly with a spatula. Sprinkle desired toppings over
the top and place in the freezer 15 minutes, or until hardened.
Let sit 15 minutes on the counter. Flip over onto a cutting board and remove the foil. Break into
pieces.
Cornflake Christmas Wreath Cookies
Ingredients
5 ½ cups corn flakes, slightly crushed
½ cup salted butter
5 cups miniature marshmallows
½ teaspoon vanilla extract
½ teaspoon green food coloring
½ cup mini M & M's, red
Instructions
1. Place corn flakes into a large bowl.
2. Melt & brown butter in a large saucepan over low heat. Add the
marshmallows and stir continuously until completely melted.
3. Stir in vanilla extract
4. Stir in food coloring.
5. Pour melted marshmallows into the large bowl with the corn
flakes. Stir until well coated.
6. Lay out a piece of parchment paper on your kitchen counter.
7. Drop spoonfuls of the corn flake mixture onto the parchment
paper.
8. Grease clean hands with butter or cooking spray and use your
fingers to shape each spoonful into an individual wreath.
9. Top each wreath with red candies.
Marshmallow-Butterscotch-Chex Clusters
Ingredients
4cups Chex™ cereal, any variety
½ cup chopped pretzel sticks
2cups miniature marshmallows
1 bag (11 oz) butterscotch chips
1/2cup creamy peanut butter
Instructions
In large bowl, mix cereal, pretzels and marshmallows.
In medium microwavable bowl, microwave butterscotch chips and peanut butter uncovered on
Medium to Medium-High (50 to 75%) in 1-minute increments, stirring after each minute, just until
mixture is smooth and melted. This should take 3 to 4 minutes.
Pour over cereal mixture, using large wooden spoon to mix until cereal mixture is thoroughly coated.
Drop by spoonfuls onto waxed or cooking parchment paper.
Let stand 15 to 20 minutes to set.
Ingredients
1 (12 ounce) bag milk chocolate chips, (or semi-sweet works too!)
1 (14 ounce) can sweetened condensed milk
2 cups mini marshmallows
1 cups finely chopped peanuts
Mini Christmas M&M’s, Holiday sprinkles, if desired
Instructions
1. Line a large 9×13" baking pan with parchment paper. Lightly spray with non-stick cooking spray.
2. Finely chop peanuts
3. In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the
microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals
(stirring after each one) until the chocolate chips are completely melted and smooth.
4. Fold in the marshmallows and nuts until they are fully incorporated.
5. Press the fudge mixture into the baking pan, add toppings (if desired) and place in the fridge for
about 60 minutes to let it set up (stick in the freezer if you want it to set up faster).
6. When set, lift from pan and cut fudge into squares.
Biscoff Cookie Butter Truffles
Ingredients
8.8 ounce package Biscoff cookies
5 ounces cream cheese, softened
1/2 teaspoon vanilla extract
12 ounces white chocolate melts (or candy melts)
Holiday sprinkles, if desired
Instructions
1. Blend biscoff cookies in a food processor until they are in fine crumbs. (You may need to
stop and pulse the food processor several times to break up any large chunks.)
2. Pour into a large bowl, and reserve a couple of tablespoons of crumbs to use for
decoration.
3. Stir in cream cheese and vanilla extract until well combined.
4. Scoop into 1.5-inch balls and place on a wax paper-lined plate.
5. Chill in refrigerator for an hour.
6. Melt white
7. Dip the biscoff balls one at a time into the white chocolate, using a dipping fork to
remove them, and place on a sheet of waxed paper.
Christmas Crack
Ingredients
48 saltine crackers , 1 1/2 sleeves
1 cup (2 sticks) salted butter , cubed
1 cup light brown sugar , packed
2 cups semi-sweet chocolate chips
½ – 1 cup M&M’s , or chopped nuts
Instructions
Preheat the oven to 325°F. Line a large jelly roll pan (15×10) with parchment paper or foil (spray
foil with non stick spray).
Line the bottom of the pan evenly with 48 saltine crackers. You may need a break a few on the
sides to fill in the gaps.
In a medium pot, combine 2 sticks butter and 1 cup sugar over medium-low heat. Stirring
occasionally, bring to a rolling boil and cook 3 minutes, or until bubbling and amber in color
(about 280°F). Remove pan from heat and pour evenly over saltine crackers. Spread brown sugar
mixture quickly with a spatula.
Bake 8 minutes (caramel should be bubbling). Remove pan from oven and sprinkle 2 cups
chocolate chips over the top. Place back in the oven for 1 minute. Remove and let sit a minute.
Once the chocolate chips are shiny, spread evenly with a spatula. Sprinkle desired toppings over
the top and place in the freezer 15 minutes, or until hardened.
Let sit 15 minutes on the counter. Flip over onto a cutting board and remove the foil. Break into
pieces.
Cornflake Christmas Wreath Cookies
Ingredients
5 ½ cups corn flakes, slightly crushed
½ cup salted butter
5 cups miniature marshmallows
½ teaspoon vanilla extract
½ teaspoon green food coloring
½ cup mini M & M's, red
Instructions
1. Place corn flakes into a large bowl.
2. Melt & brown butter in a large saucepan over low heat. Add the
marshmallows and stir continuously until completely melted.
3. Stir in vanilla extract
4. Stir in food coloring.
5. Pour melted marshmallows into the large bowl with the corn
flakes. Stir until well coated.
6. Lay out a piece of parchment paper on your kitchen counter.
7. Drop spoonfuls of the corn flake mixture onto the parchment
paper.
8. Grease clean hands with butter or cooking spray and use your
fingers to shape each spoonful into an individual wreath.
9. Top each wreath with red candies.
Marshmallow-Butterscotch-Chex Clusters
Ingredients
4cups Chex™ cereal, any variety
½ cup chopped pretzel sticks
2cups miniature marshmallows
1 bag (11 oz) butterscotch chips
1/2cup creamy peanut butter
Instructions
In large bowl, mix cereal, pretzels and marshmallows.
In medium microwavable bowl, microwave butterscotch chips and peanut butter uncovered on
Medium to Medium-High (50 to 75%) in 1-minute increments, stirring after each minute, just until
mixture is smooth and melted. This should take 3 to 4 minutes.
Pour over cereal mixture, using large wooden spoon to mix until cereal mixture is thoroughly coated.
Drop by spoonfuls onto waxed or cooking parchment paper.
Let stand 15 to 20 minutes to set.
Комментарии