Category Archives: Candy

Cake Batter Rice Crispy Treats

Standard

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Ingredients:

1 1/2 lb marshmallows

1/2 cup unsalted butter, room temperature

12 cups rice crispy cereal

1 cup vanilla cake mix

1/2 cup sprinkles plus 2 tablespoons for sprinkling

Directions:

Note: When making rice crispy treats it is important to thoroughly spray every utensil/ bowl/ pan with non-stick spray or butter them. When in doubt, spray a little extra.

1. Spray non-stick 9″ x 13″ pan and set aside. Place butter and marshmallows into large bowl. Microwave in 1 minute intervals, stirring well after each minute.

2. After butter mixture is melted and thoroughly combined, add rice crispy cereal and stir until just combined. Pour in sprinkles and cake mix and fold mixture until all ingredients are well dispersed throughout the bowl.

3. Pour rice crispies into pan and flatten with spatula. Let cool completely before cutting.

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White Chocolate Candy Cane Heart Pops

Standard

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Ingredients:

1 package mini candy canes (any brand or flavor-peppermint canes were used for my heart pops!)
3/4  pound Guittard white confection
1 package Wilton 6″ lollipop sticks

Directions:

1. Roll out wax paper or aluminum foil. Unwrap canes and use 2 to make heart shape. Fix lollipop stick so that it sits between the two canes at the bottom of the heart. Push lollipop stick up so that the top sits in the middle of the heart.

2. Melt white confection over medium heat with constant stirring (or melt in microwave 20 seconds at a time, with frequent stirring). Spoon 1 tablespoon white confection into center of canes, add more as needed. Sprinkle with your sprinkles, crushed candy canes, crushed Oreos, or any other sprinklable dessert!

3. Let pops dry at room temperature for several hours.

finishedcanes