Hungry for chocolate chip cookies? Try these recipes for Small Batch Chocolate Chip Cookies or Pecan Chocolate Chip Cookies!

Raise your hand if you've ever made a batch of chocolate chip cookie dough but never actually baked any cookies. 

Eating the dough is kind of the best part of making chocolate chip cookies -- besides diving into a warm cookie fresh from the oven, that is. But eating raw cookie dough with raw eggs and raw flour carries risks. 

These no bake cookie dough bites are just as yummy as regular chocolate chip cookie dough, but they're made with heat-treated flour and no eggs. 

They're fun to eat straight from the fridge or freezer with a glass of milk -- or broken into little pieces and stirred into vanilla ice cream! 

If you love no-bake cookies, try Edible Sugar Cookie Dough and No Bake Oatmeal Cookies Without Cocoa next!

Why You're Going to Love This Recipe

• Just as delicious as regular cookie dough, but no raw eggs or raw flour
• Easy edible cookie dough recipe with simple ingredients
• Fast no bake recipe you can make in minutes
• Freezer-friendly!

Ingredients

See recipe card at the bottom of the post for the full list of ingredients. 

All purpose flour. Heat treat the flour in the microwave or oven and let it cool completely before adding it to the cookie dough. 

Butter. Use room temperature butter that's still slightly firm, not soft and squishy. 

Brown sugar. I love the rich molasses flavor from dark brown sugar, but you can also use light brown sugar. 

Milk. A little bit of milk helps pull the dough together -- just a few teaspoons. 

Mini chocolate chips. Mini chocolate chips are perfect because they distribute evenly throughout little cookie dough bites.

Flaky sea salt. A little sea salt is optional, but highly recommended!

Flavor Variations

Chocolate chips. Use regular chocolate chips like dark chocolate, semisweet, or milk chocolate chips. 

Candies. Add chopped Reese's peanut butter cups or mini M&Ms. 

Nuts. Chopped walnuts, pecans, or almonds are classic in chocolate chip cookies. 

Coconut. Add regular or toasted coconut for flavor and texture. 

Sprinkles. Mix them into the dough and sprinkle some on top!

Cookies. Stir in crushed Oreos, Nilla Wafers, or Nutter Butters

Dried fruit. Raisins, dried cranberries, blueberries, or cherries would be delish!

Dipped in chocolate coating. Make chocolate chip cookie dough truffles! Chill the cookie dough balls until very firm and dip them in melted chocolate (thinned with a little oil or coconut oil). Chill until set. 

How to Make No Bake Chocolate Chip Cookie Dough Bites

1. Heat treat the flour. 

Heat in the microwave for 60-90 seconds or bake in the oven at 350 for 5-10 minutes until it reaches 165. Cool completely. 

2. Make the edible cookie dough. 

In a large bowl, cream butter and sugars together with a mixer on high speed for about 2 minutes until light and fluffy. Mix in the vanilla. 

Sift in the flour and salt. Mix until completely combined. Add milk, one teaspoon at a time, as needed until the dough comes together into a ball. 

Add the chocolate chips and mix on low or stir. 

3. Scoop and chill -- or dig right in!

Scoop the dough into 1-inch balls with a small cookie scoop or mini ice cream scoop.

Place the cookie dough bites on a plate or baking sheet lined with parchment paper or wax paper. Sprinkle the tops with sea salt. Chill until firm.  

Or dig right into the bowl with a spoon!

Disclaimer: The FDA warns that eating uncooked flour can cause illness and that heat treating flour at home may not effectively kill all bacteria. Please eat cookie dough at your own risk.

How to Heat Treat Flour

Raw flour can contain harmful bacteria, like E. coli and Salmonella. Heating the flour in the oven or microwave can help kill these bacteria. 

Microwave. Place the flour in a microwave-safe bowl. Heat on high for 60-90 seconds in 30-second intervals, stirring in between. 

Oven. Spread onto a rimmed baking sheet and bake at 350 for 7-10 minutes, stirring every few minutes. 

• Stir frequently to keep hot spots from developing and burning the flour. 
• Heat until the temperature of the flour reaches 165 degrees f. Use an instant-read thermometer to check it in several places. 
• Let the flour cool completely. 
• The flour will clump slightly so be sure to sift before using

Heat-treating flour at home might not completely get rid of all the bacteria since it's hard to evenly distribute heat. You can also use commercially heat-treated or pasteurized flour in your raw flour-based goodies.

Storing Cookie Dough Balls

Store cookie dough in an airtight container in the refrigerator for up to 5 days. 

Freeze in a freezer-safe container or freezer bag for up to one month.

Success Tips

• Let the heat treated flour cool completely before adding it to the cookie dough. 
• Sift the heat treated flour before using. 
• For the creamiest cookie dough bites, mix the butter and sugars until light and fluffy. 

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No Bake Chocolate Chip Cookie Dough Balls

Edible no-bake Chocolate Chip Cookie Dough Balls are the perfect sweet treat to satisfy your cookie dough cravings. They taste just like regular cookie dough and are super easy to make! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 26

Calories 98kcal

Author Cara Lanz

Ingredients

• 1 cup flour heat treated
• ½ cup butter room temperature
• ⅔ cup brown sugar
• ⅓ cup white sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2-3 teaspoons milk as needed
• ½ cup mini chocolate chips
• flaky sea salt, optional

Instructions

• Heat treat flour. Place in microwave-safe bowl and microwave on high in 30-second increments for 60-90 seconds. Or spread on rimmed baking sheet and bake at 350 for 5-10 minutes.

  Stir occasionally. Heat to internal temperature of 165. Cool completely.
• Cream butter and sugars together with a mixer on high speed for about 2 minutes until light and fluffy. Mix in the vanilla.

  Sift in the flour and salt. Mix until completely combined. Add milk, one teaspoon at a time, as needed, until the dough comes together into a ball.

  Add the chocolate chips and mix on low or stir.
• Scoop the dough into 1-inch balls and place them on a parchment lined plate or baking sheet. Sprinkle the tops with sea salt. Chill until firm.

Notes

Storage & Freezing

Store cookie dough in an airtight container in the refrigerator for up to 5 days. 

Freeze in a freezer-safe container or freezer bag for up to one month.

Nutrition

Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 0.3mg

The post Edible Chocolate Chip Cookie Dough Balls (No Bake) appeared first on Midwestern HomeLife.

When making sugar cookies, it's impossible not to eat little bites of cookie dough along the way. Even though we all know the CDC recommends against eating raw cookie dough. 

There's just something about buttery sweet sugar cookie dough that's too hard to resist. 

So why not make a batch of eggless cookie dough just to enjoy? 

This no bake recipe for delicious edible sugar cookie dough has heat-treated flour and no raw eggs and tastes just like regular cookie dough. 

It's a fun sweet treat you can eat straight from the bowl, roll into cookie dough balls, or put on ice cream sundaes. 

Best part? It's the perfect portion for one so you don't have to share it (or even tell anyone you made it!). 

Try these easy desserts next: Edible Chocolate Chip Cookie Dough Balls, Cream Cheese Chocolate Chip Dip, Oreo Ice Cream, Toll House Chocolate Chip Cookie Bars  

Why You're Going to Love This Recipe

• Delicious quick treat to satisfy a sudden sweet tooth 
• Easy edible cookie dough recipe with simple ingredients
• Perfect portion for one (or two, if you feel like sharing)
• Fun treat that tastes just like real cookie dough! 

Ingredients

See the recipe card at the bottom of the post for the full list of ingredients. 

All purpose flour. If desired, heat treat the flour in the oven or microwave to help eliminate harmful bacteria. 

Softened butter. I use unsalted butter, but you can use salted butter and adjust the salt to taste. To soften butter, let it sit at room temperature for about 30 minutes. It should be neither mushy nor hard. 

Milk. Just a teaspoon or two of milk or almond milk helps pull the dough together. 

Add ins, optional. Feel free to add your favorite mix-ins like rainbow sprinkles, colored sugars, mini chocolate chips, white chocolate chips, or nuts. 

Variations

Almond extract. Start small, a little goes a long way. 

Different flavors of baking chips. Peanut butter, cinnamon, butterscotch, caramel, Andes, or rainbow

Candies. Heath bits, M&Ms, mini peanut butter cups

How to Make Edible Sugar Cookie Dough for One

In a medium mixing bowl, cream the butter and sugar together with a mixer at medium speed until light and fluffy. Mix in the vanilla. 

Sift in the flour, add the salt, and mix. Add 1-2 teaspoons of milk as needed until the dough comes together into a ball. 

Optional, add sprinkles, colored sugars, mini chocolate chips, or nuts, and stir or mix on low speed until combined. 

Dig in with a spoon right away or chill to slightly firm the dough. If desired, scoop the dough into balls. 

Disclaimer: The FDA warns that eating uncooked flour can cause illness and that heat treating flour at home may not effectively kill all bacteria. Please eat cookie dough at your own risk.

Storage & Freezing

Store edible sugar cookie dough in an airtight container in the refrigerator for up to 5 days. 

To freeze, portion the dough into desired quantities, wrap in plastic wrap, and place in a freezer-safe container or freezer bag. Freeze for up to one month. Thaw in the refrigerator. 

How to Heat Treat Flour

Raw flour has the potential to harbor harmful bacteria, such as E. coli and Salmonella. Heat treatment, such as baking or microwaving, can help kill these bacteria. However, it's important to note that heat treating flour at home may not guarantee complete bacterial elimination, because it can be challenging to achieve uniform heat distribution. Commercially heat-treated or pasteurized flour is available and can provide a safer option for consuming raw flour-based products. 

There are two easy ways to heat treat or toast your flour at home. 

Microwave. Place the flour in a microwave-safe bowl. Heat on high in 30-second intervals, stirring in between. 

Oven. Spread onto a rimmed baking sheet and bake at 350 for 7-10 minutes, stirring every few minutes. 

It's important to stir frequently to keep hot spots from developing and burning the flour.  

Heat until the temperature of the flour reaches 165 degrees f. Use an instant read thermometer to check it in several places. 

Let the flour cool completely. The flour will clump slightly so be sure to sift before using.

Success Tips

Sift heat-treated flour into the dough to eliminate clumps.

Cream the butter and sugar until light and fluffy for the smoothest, creamiest texture. 

Add a little bit of milk to the dough until the mixture comes together into a ball. 

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Edible Sugar Cookie Dough Recipe for One

Edible Sugar Cookie Dough recipe for one is the ultimate guilty pleasure. Buttery, sweet, and soft -- it's everything there is to love about sugar cookie dough. Perfect size to enjoy all to yourself, or share if you really want to. 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 668kcal

Author Cara Lanz

Ingredients

• ⅓ cup flour heat treated
• 2 ½ tablespoons softened butter
• ⅓ cup white sugar
• ½ teaspoon vanilla
• ⅛ teaspoon salt
• 1-2 teaspoons milk or almond milk
• sprinkles, colored sugar, mini chocolate chips optional

Instructions

• Cream the butter and sugar together with a mixer on high speed until light and fluffy, 2-3 minutes. Mix in the vanilla.

  Mix in the flour and salt. Add 1-2 teaspoons of milk as needed until the dough comes together into a ball.

  Optional, add sprinkles, colored sugars, and/or mini chocolate chips. Stir or mix on low.
• If desired, scoop into balls and chill until firm.

  Let chilled dough warm slightly at room temperature before enjoying.

Notes

Disclaimer: The FDA warns that eating uncooked flour can cause illness and that heat treating flour at home may not effectively kill all bacteria. Please eat cookie dough at your own risk.

How to Heat Treat Flour

Microwave. Microwave on high in 30-second increments, stirring in between.

Oven. Spread onto a rimmed baking sheet and bake at 350 for 7-10 minutes, stirring every few minutes.

Heat until it reaches 165 degrees. Let cool completely. Place it in the refrigerator to speed up the cooling process. Sift before using.

Storage & Freezing

Store cookie dough in an airtight container in the refrigerator for up to 5 days. 

Freeze in a freezer-safe container or freezer bag for up to one month.

Nutrition

Calories: 668kcal | Carbohydrates: 99g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 519mg | Potassium: 65mg | Fiber: 1g | Sugar: 67g | Vitamin A: 883IU | Calcium: 22mg | Iron: 2mg

The post Edible Sugar Cookie Dough Recipe for One appeared first on Midwestern HomeLife.

Candied nuts are the perfect snack all on their own -- but also a great way to add a little sweetness, crunch, and nutty taste to everything from a simple salad to an ice cream sundae.

They're incredibly delicious, easy to make, and WAYYYY less expensive than buying them in the grocery store.

And I wasn't kidding when I said this easy candied walnuts recipe cooks in under 5 minutes. Once you see how easy they are to make, you'll never buy them again.

We love brown sugar candied walnuts on Strawberry Goat Cheese Salad and Pumpkin Pancakes -- and my husband tosses them into trail mix for a car snack :).

Why You're Going to Love This Recipe

• Super easy recipe that cooks in under 5 minutes
• Simple recipe for a delicious sweet and salty snack
• Great party snack during the holiday season -- or any time of year

Ingredients

This stovetop candied walnuts recipe comes together with just a few simple ingredients.

Raw walnuts. I use regular walnuts. If you want, you can toast them a little first.

Brown sugar. The molasses in the sugar adds richness to the candy coating on the caramelized walnuts. I like dark brown sugar, but light brown sugar also works.

Cinnamon. Cinnamon gives the nuts warm and cozy flavor. You can also add a little cardamom, nutmeg, or allspice.

Cayenne pepper. Just a pinch of cayenne pepper brings a touch of heat. You can add more, less, or leave it out.

How to Make Brown Sugar Candied Walnuts: Step-by-Step Instructions

Step 1: Place walnuts, brown sugar, water, butter, salt, cinnamon, and cayenne pepper in a nonstick skillet.

Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.

Step 2: When the mixture starts to bubble, stir the nuts in the brown sugar mixture for 3-4 minutes or until the liquid evaporates, the sugar mixture thickens, and the nuts are evenly coated in a glossy glaze.

They're done when the mixture is thick and sticky, the nuts are completely coated, and there is very little of the glaze in the pan.

Step 3: Cool the nuts. Remove the nuts from the heat and immediately pour them out into a single layer onto a sheet of parchment paper. Use a spatula to separate the walnut pieces -- otherwise, they'll stick together in one clump.

Step 4: Let them cool completely.

Enjoy on salads, cakes, pies, pancakes, sundaes, or as a snack.

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Brown Sugar Candied Walnuts

Brown Sugar Candied Walnuts are deliciously sweet, spicy, crunchy, and salty -- and they cook in under 5 minutes! They make a tasty snack, salad topping, holiday gift, and a great addition to your cheese board.

Course Side Dish, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 67kcal

Author Cara Lanz

Ingredients

• 1 cup walnuts
• ¼ cup brown sugar
• 1 tablespoon water
• 1 tablespoon butter
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 1 pinch cayenne pepper

Instructions

• Prepare a baking sheet with aluminum foil or parchment paper.
• Add all of the ingredients to a nonstick skillet.

  Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.

  When the mixture starts to bubble, frequently stir the nuts for 3-4 minutes or until the liquid evaporates, the sugar mixture thickens, and the nuts are evenly coated in a glossy glaze (with very little caramel sauce left in the pan).
• Quickly pour the nuts onto the prepared baking sheet and separate them with a spatula. Let them cool completely.
• Store candied walnuts in a tightly sealed container in a cool, dry place for up to 2 weeks. 

Notes

Add the candied walnut ingredients to an unheated pan. 

Keep the walnuts in a single layer while they simmer in the caramel glaze. 

Don't walk away from the stove while these are cooking. Nuts can go from uncooked to burned in a red hot second.

For a nice crunchy coating (not sticky), cook the sugar mixture to "hard crack" stage at 300 degrees.

Nutrition

Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 43mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.2mg

The post Brown Sugar Candied Walnuts appeared first on Midwestern HomeLife.

Ingredients

How to Make Mint Chocolate Fudge: Step-by-step Instructions

Step 1: Place the chocolate chips, Andes baking chips, and sweetened condensed milk in a large microwave-safe bowl.

Microwave in 30-second intervals, stirring after each one, until smooth and creamy. Do not boil.

Step 2: Use a butter knife or offset spatula to evenly spread the chocolate mixture into an 8 or 9 inch square pan lined with parchment paper or aluminum foil sprayed with nonstick cooking spray. 

Step 3: Immediately sprinkle more Andes mints on top of the fudge and gently press them into the fudge.

Cover with aluminum foil or plastic wrap and chill in the refrigerator for at least a couple of hours to set.

Step 4: Before cutting the fudge, remove it from the refrigerator for 5-10 minutes to make it easier to cut and keep it from splintering.

Use a sharp knife to cut the fudge into small pieces, wiping the blade between cuts, if necessary.

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3 Ingredient Chocolate Mint Fudge

3 Ingredient Chocolate Mint Fudge is a super tasty and incredibly easy microwave fudge recipe. With just a few simple ingredients and about 5 minutes, you can make smooth, creamy, decadent dark chocolate mint fudge for your Christmas goodie trays or last-minute holiday gifts.

Course Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Servings 36

Calories 137kcal

Author Cara Lanz

Ingredients

• 2 ½ cups dark chocolate chips
• 1 cup Andes baking chips, divided
• 14 ounces sweetened condensed milk

US Customary - Metric

Instructions

• Line an 8 or 9 inch square baking pan with parchment paper or aluminum foil sprayed with nonstick cooking spray.
• Place the chocolate chips, ½ cup Andes baking chips, and sweetened condensed milk in a large microwave-safe bowl.

  Heat in the microwave in 30-second intervals, stirring after each one, until the melted chocolate and condensed milk mixture is smooth, and creamy. Do not boil.
• Pour and evenly spread the fudge mixture into the prepared pan.

  Immediately sprinkle ½ cup of Andes mint baking chips on top of the fudge and gently press them into the fudge.
• Cover with aluminum foil and chill in the refrigerator for at least a couple of hours, up to overnight, to set.
• Before cutting, remove fudge from the refrigerator for 5-10 minutes to make it easier to cut and keep it from splintering. Use a sharp knife to cut the fudge into small squares, wiping the blade between cuts, if necessary.

Video

Notes

• To keep parchment paper from slipping around the pan, brush the sides of the pan with a little butter first.
• Add the Andes mint chocolate chips to the top of the fudge mixture while it's still soft.
• For fudge squares with clean edges, cut fudge that's been chilled in the refrigerator for a few hours.

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 120mg | Fiber: 1g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1mg

The post EASY Chocolate Mint Fudge Recipe (3 Ingredients!) appeared first on Midwestern HomeLife.

Ingredients

Dark chocolate chips. Dark chocolate chips give this fudge an intensely rich flavor. Since there are only 2 ingredients in this recipe, use good quality chocolate.

Sweetened condensed milk. One 14-ounce can of sweetened condensed milk gives this wonderful fudge its smooth and creamy texture. Be careful not to grab evaporated milk at the grocery store -- the cans look similar. 

How to Make 2-Ingredient Fudge: Step-by-Step Instructions

Step 1: Place chocolate chips and sweetened condensed milk in a medium microwave-safe bowl. Heat on hight in 30-second intervals, stirring between each one, until the melted chocolate mixture has a smooth, creamy texture. This step takes me about one minute and 20 seconds in my 1000w microwave. 

Step 2: Pour mixture into an 8 or 9 inch square pan lined with parchment paper or aluminum foil sprayed with non-stick cooking spray. Smooth the top of the fudge mixture with a knife, rubber spatula, or offset spatula.

Cover with foil and chill in the fridge for a couple of hours until set.

Step 3: Before cutting, let the fudge sit at room temperature for 5-10 minutes. Remove the slab of fudge from the pan and place it on a cutting board. With a sharp knife, cut the fudge into 1 to 1 ½-inch strips, then cut each strip into small squares. Wipe the blade between cuts. 

Step 4: Serve and enjoy!

More Christmas Treats 

Looking for more delicious dessert ideas for the holidays? Try these festive treats! 

• 
  Festive Christmas Fudge (Easy!)
• 
  25 Hershey Kisses Cookie Recipes for Christmas
• 
  *EASY* Heaven on Earth Cake
• 
  Mexican Christmas Cookies

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2 Ingredient Dark Chocolate Fudge (Microwave Recipe)

2 Ingredient Dark Chocolate Fudge is soft, creamy, and intensely chocolatey. Easy recipe for microwave fudge you can make in about 2 minutes.

Course Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Servings 36

Calories 116kcal

Author Cara Lanz

Ingredients

• 3 cups dark chocolate chips
• 14 ounces sweetened condensed milk

Instructions

• Line an 8 or 9 inch square baking dish with parchment paper or aluminum foil sprayed with cooking spray.
• Place the chocolate chips and sweetened condensed milk into a medium microwave-safe bowl.

  Heat on high in the microwave in 30-second intervals, stirring in between, until smooth and creamy. It takes me about one minute and 20 seconds in my 1000w microwave.
• Pour mixture into the prepared baking pan. Smooth the top of the fudge mixture with a knife, rubber spatula, or offset spatula.
• Cover with foil and chill in the fridge for a couple of hours until set.
• To cut fudge into clean squares: Before cutting, let the fudge sit at room temp for 5-10 minutes. Remove the slab from the pan and set it on a cutting board. With a sharp knife, cut the fudge into 1 to 1 ½ inch strips, then cut each strip into small squares. Wipe the blade between cuts. 

Video

Notes

• To keep parchment paper from slipping around the pan, brush some butter into the pan first.
• Because there are only two ingredients in this easy chocolate fudge recipe, use high quality chocolate -- you'll be able to taste the difference.
• Store in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.
  To freeze fudge, wrap it tightly in wax paper, again in aluminum foil, and place it in a freezer bag. Freeze for a couple of months.

Nutrition

Calories: 116kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 30mg | Potassium: 136mg | Fiber: 1g | Sugar: 11g | Vitamin A: 31IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 0.2mg

The post EASY 2 Ingredient Dark Chocolate Fudge appeared first on Midwestern HomeLife.

Ingredients

This delicious fudge recipe comes together with simple ingredients. See the recipe card for the full list of ingredients. 

Sweetened condensed milk. Sweetened condensed milk makes the fudge smooth and creamy without all the boiling and stirring of traditional fudge recipes. 

Butter. A little bit of butter makes the fudge mixture extra smooth and creamy.

Salt. Salt enhances the flavors of the other ingredients. Don't worry, the fudge won't taste salty. 

Vanilla. The vanilla is added only to the chocolate layer so it doesn't darken the white chocolate fudge. 

Cinnamon chips. Hershey's cinnamon chips are DELICIOUS! They add warm cinnamon flavor to the chocolate fudge mixture. You can find them in the baking aisle of most grocery stores.

How to Make Christmas Fudge with Condensed Milk: Step-by-Step Instructions

Step 1: Make the chocolate fudge layer. Heat the semi-sweet chocolate chips, cinnamon chips, butter, salt, vanilla extract, and sweetened condensed milk in the microwave in 30-second increments, stirring in between, until the mixture is melted and smooth. Stir in the chopped pecans. 

Step 2: Use a butter knife or offset spatula to evenly spread the chocolate pecan fudge layer into the bottom of an 8 or 9 inch square pan lined with parchment paper or aluminum foil sprayed with cooking spray.

Step 3: Make the white chocolate fudge layer. Heat the white chocolate chips, butter, salt, and sweetened condensed milk in the microwave in 30-second intervals, stirring in between, until melted and smooth. Stir in the dried cranberries.

Step 4: Carefully pour the cranberry white fudge mixture across the top of the chocolate pecan fudge layer and spread it evenly with a knife or offset spatula.

Cover with foil and chill in the refrigerator for at least 1-2 hours or until firm.

Step 5: For the cleanest cutting, remove fudge from the refrigerator 5-10 minutes prior to cutting. Place the slab of fudge on a cutting board. Use a sharp knife to cut the fudge into 1 to 1 ½ inch wide strips, then cut each strip into small squares. Wipe the blade between cuts.

Serve, share, and enjoy!

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Cranberry Pecan Christmas Fudge

Cranberry Pecan Christmas Fudge with sweetened condensed milk is the perfect sweet treat for the holiday season. A layer of white chocolate fudge with dried cranberries over classic chocolate fudge with cinnamon chips and pecans creates the best fudge ever that tastes just like Christmas.

Course Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 36

Calories 150kcal

Author Cara Lanz

Ingredients

• 1 cup semi-sweet chocolate chips
• ½ cup cinnamon chips
• 4 tablespoons butter, divided
• 1 can sweetened condensed milk, divided
• ½ teaspoon salt, divided
• 1 teaspoon vanilla extract
• ½ cup chopped pecans
• 1 ½ cups white chocolate chips
• ½ cup dried cranberries

Instructions

• Line an 8 or 9 inch square baking pan with parchment paper or aluminum foil sprayed with cooking spray.

For the Cinnamon Chocolate Pecan Fudge Layer

• Place the semi-sweet chocolate chips, cinnamon chips, 2 tablespoons of butter, ¼ teaspoon salt, vanilla extract, and ½ can of sweetened condensed milk in a microwave-safe bowl.

  Heat in the microwave in 30-second increments, stirring in between, until the mixture is melted and smooth.

  Add the chopped pecans and stir to combine.
• Evenly spread the chocolate pecan fudge layer into the bottom of the prepared pan with a knife or offset spatula.

For the White Chocolate Cranberry Fudge Layer

• Place the white chocolate chips, 2 tablespoons of butter, ¼ teaspoon salt, and ½ can of sweetened condensed milk in a microwave-safe bowl.

  Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth.

  Stir in the dried cranberries.
• Carefully pour the cranberry white fudge mixture across the top of the chocolate pecan fudge layer and spread it evenly with a knife or offset spatula.
• Cover with foil and chill in the refrigerator for at least 1-2 hours, up to overnight. Use a sharp knife to cut the fudge into 1 to 1 ½ inch squares, wiping the blade between cuts, if necessary.

Storage & Freezing

• Store fudge in an airtight container at room temperature for about a week or in the fridge for 2-3 weeks.

  To freeze Christmas fudge, tightly wrap it in wax paper, then in foil, and place it in a freezer bag. Freeze for up to a few months.

Video

Notes

• For the best flavor and smoothest texture, use good quality chocolate like Ghirardelli.
• To keep parchment paper from slipping around the pan, brush some butter on the pan before laying down the parchment.
• Let the Christmas fudge cool completely before cutting.
• Take the fudge out of the refrigerator 5-10 minutes before cutting. If the fudge is too cold, it could splinter when cut.

Can't Find Cinnamon Chips?

If you can't find cinnamon chips, increase the semi-sweet chocolate chips to 1 ½ cups and add 1-2 teaspoons of ground cinnamon, to taste. The mixture is very forgiving so if you need to let it cool a little, taste it, and add more cinnamon, you can reheat it until smooth, mix in the nuts, and spread it in the pan.

I do not recommend making your own cinnamon chips. The recipes I've tried call for granulated sugar, which makes the fudge grainy. If you have a great recipe for homemade cinnamon chips, let me know! 

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 71mg | Potassium: 110mg | Fiber: 1g | Sugar: 16g | Vitamin A: 74IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 0.4mg

The post Festive Christmas Fudge (Easy!) appeared first on Midwestern HomeLife.

Why You'll Love This Recipe

• Fun treat for holiday parties -- it also makes great gifts!
• Easy microwave fudge recipe with 4 ingredients, plus your favorite toppings!
• Quick recipe you can make in about 5 minutes with no special equipment
• Delicious no bake peanut butter fudge recipe with minimal ingredients. No marshmallow cream. No powdered sugar.

Ingredients

How to Make No Bake Peanut Butter Fudge: Step-by-Step Instructions

Before you get started: Prepare an 8x8 or 9x9 square pan with parchment paper or foil. Leave an overhang so you can easily lift the fudge out of the pan. Smear a little butter on the sides of the pan first to keep the parchment paper from slipping. 

Step 1: Microwave peanut butter chips, peanut butter, sweetened condensed milk, and vanilla in 30-second increments until melted, not boiling, about 1 ½ to 2 minutes. A 4-cup Pyrex cup with a handle works perfectly for this.

Stir until combined and smooth.

Step 2: Immediately pour the fudge mixture into the prepared pan. Smooth out the top with a knife or spatula. 

Step 3, optional: Lightly press toppings like peanut butter cups or salted peanuts on top of the fudge while it’s still soft. 

Step 4: Chill in the refrigerator until firm, 1-2 hours. Lift the fudge out of the pan and place the slab on a cutting board. Use a sharp knife to cut into small squares, about 1 to 1 ½ inches.

Expert Tips

• A 4-cup microwave-safe measuring cup makes it easy to transport the mixture between the microwave and counter because the handle stays cool.
• Smear a little butter on the insides of the pan to hold the parchment paper in place.
• Homemade peanut butter fudge needs to cool completely before slicing. 
• My microwave is 1000w, so you may need more or less time, depending on the power of your microwave. 

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4 Ingredient Peanut Butter Fudge (No Bake)

4 Ingredient No-Bake Peanut Butter Fudge is a smooth and creamy microwave fudge recipe you can make in about 5 minutes. No candy thermometer needed!

Course Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 25

Calories 113kcal

Author Cara Lanz

Ingredients

• 10 ounces peanut butter chips
• 1 cup creamy peanut butter
• 14 ounces sweetened condensed milk
• 2 teaspoons pure vanilla extract

Optional

• ¼ teaspoon salt
• ¾ to 1 cup mini peanut butter cups and salted peanuts

Instructions

• Prepare an 8x8 or 9x9 square pan with parchment paper or foil. Leave an overhang so you can easily lift the fudge out of the pan
• Place peanut butter chips, peanut butter, sweetened condensed milk, and vanilla in a large glass measuring cup (4+ cups) or microwave-safe bowl. Add a pinch of salt, if desired.

  Microwave on high in 30-second increments until melted, not boiling, 1 ½ to 2 minutes. Stir until the mixture is completely combined and smooth.
• Immediately pour the fudge mixture into the prepared pan, smoothing out the top with a knife or spatula.
• Optional: lightly press your choice of toppings like peanut butter cups or salted peanuts on top of the fudge while it’s still soft.
• Chill in the refrigerator until firm, 1-2 hours. Lift the fudge out of the pan and place the slab on a cutting board. Use a sharp knife to cut into 1 to 1 ½ inch squares.

Storage & Freezing

• Store in an airtight container between layers of wax paper at room temperature in a cool dry place for 1-2 weeks or in the refrigerator for 2-3 weeks.
• To freeze fudge, tightly wrap it in waxed paper and again in aluminum foil or plastic wrap. Place it in a freezer storage bag or airtight container and freeze for up to 2-3 months.

Video

Notes

I recommend microwaving the mixture in a  4-cup microwave-safe measuring cup. It makes it easy to transport the mixture between the microwave and counter to stir the mixture because the handle stays cool to the touch.

This recipe was tested in a 1000w microwave. You may need to adjust the time up or down depending on the power of your microwave.

Smear a little butter on the insides of the pan to hold the parchment paper in place.

Nutrition calculated without optional ingredients.

Nutrition

Calories: 113kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 88mg | Potassium: 118mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 42IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 0.2mg

The post Peanut Butter Fudge (No Bake) appeared first on Midwestern HomeLife.

Chocolate Marshmallow Cookies are fun and easy to make in minutes with just 4 ingredients. They're also delicious to eat and perfect for holiday goodie trays, birthday parties, baby showers, or any time you're craving a sweet treat.

If you're looking for fun and easy cookie recipes for holidays or special occasions, you have to try these little chocolate covered marshmallow cookies.

It's a sweet, chewy cookie with a vanilla wafer base and soft marshmallow center dipped in chocolate. There's just something about that gooey cookie, chocolate, marshmallow combination everyone loves. They're kind of like s' mores cookies, but with a sweet vanilla wafer instead of graham crackers.

The best thing about these little cuties -- besides how yummy they are -- is you can make them with a little bit of help from your kids or grandkids.

I like to turn them into Christmas cookies with a sprinkle of crushed candy, sprinkles, and colored sugars. They look so cute on my Christmas cookie trays with my Christmas Fudge, Microwave Peanut Brittle, and Ginger Cookies with Brown Butter Frosting.

Ingredients

These delicious cookies come together with basic ingredients. See the recipe card for exact ingredients and amounts.

Vanilla wafers. Vanilla wafers are just the right size and flavor for this recipe. Gingersnaps, shortbread cookies, or your own homemade cookies also work!

Regular marshmallows. One half of a regular, large marshmallow (not jumbo sized) is the perfect size for a vanilla wafer -- and provides that fluffy gooey center everyone loves in a marshmallow cookie. 

Chocolate chips or chopped chocolate. Dip the marshmallow cookies in melted white chocolate, milk chocolate, dark chocolate, or semi-sweet chocolate chips. You can also melt down chopped chocolate bars.

Shortening. I like to use shortening to thin melted chocolate, but you can also use vegetable oil or coconut oil.

Optional: sea salt, crushed candy, sugars, sprinkles. If desired, sprinkle a little sea salt on top of your cookies, or decorate them for Christmas, Valentine's Day, Easter, or baby showers with sprinkles, sugars, and crushed candy. 

How to Make Chocolate Marshmallow Cookies

Step 1: Snip 6 large marshmallows in half horizontally.

Step 2: Place 12 vanilla wafers on a cookie sheet lined with foil or parchment (in case a little marshmallow drips down). Place half of a marshmallow, cut side down, on top of each vanilla wafer.

Step 3: Warm the marshmallow topped cookies in a 250-degree oven for 4 minutes or just until the marshmallow is puffy and soft -- not golden brown. 

Remove the cookies from the oven and immediately use a rubber spatula to gently press the marshmallow down onto the vanilla wafer.

Let the cookies cool completely on a cooling rack.

Step 4: Microwave chocolate chips and shortening in a microwave-safe bowl for 30 seconds. Stir.

Continue to heat and stir in 15-second increments until the chocolate is completely melted and smooth. 

Step 5: One-by-one, drop each cookie into the melted chocolate. 

Use a fork to turn it upside down and move it around until it is covered in chocolate. Lift up the cookie with the fork and use another fork to remove any excess chocolate from the bottom of the cookie.

Place it on a baking sheet pan lined with parchment paper.

Step 6: While the chocolate is still wet, add any sprinkles or doo-dads to the tops of the cookies.

Before adding sea salt, let the chocolate cool a bit, but not harden, otherwise the salt will melt into the chocolate. 

Chill in the refrigerator to set the chocolate, at least 10 minutes.

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Chocolate Covered Marshmallow Cookies

Easy 4-ingredient Chocolate Marshmallow Cookies are fun to make, delicious to eat, and perfect for holiday goodie trays, birthday parties, baby showers, and anytime you're craving a sweet treat.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 91kcal

Author Cara Lanz

Ingredients

• 12 vanilla wafers
• 6 large marshmallows
• 1 cup chocolate chips dark, white, semi-sweet, or milk
• 1 teaspoon shortening

Instructions

Make the Marshmallow Cookies

• Preheat the oven to 250 degrees.
• Place 12 vanilla wafers on a cookie sheet lined with foil or parchment (just in case a little marshmallow drips down).
• Snip 6 large marshmallows in half horizontally. Place half of a marshmallow, cut side down, on top of each vanilla wafer.
• Warm the marshmallow topped cookies in the oven for 4 minutes or just until the marshmallow is puffy and soft.
• Remove the cookies from the oven and immediately use a rubber spatula to gently press the marshmallow down onto the vanilla wafer. Let the cookies cool completely on a cooling rack.

Dip the Cookies in Chocolate

• Line a baking sheet with parchment paper.
• Place chocolate chips and shortening in a microwave-safe bowl. Heat on high for 30 seconds and stir. Continue to heat and stir in 15-second increments until the chocolate is completely melted and smooth.
• One-by-one, drop each cookie into the melted chocolate. Use a fork to turn it upside down and move it around until it is covered in chocolate.

  Lift up the cookie with the fork and use another fork to remove any excess chocolate from the bottom of the cookie. Place it on the prepared sheet pan.
• While the chocolate is still wet, add sprinkles or doo-dads to the tops of the cookies.

  Let the chocolate cool a bit, but not harden, before adding sea salt -- otherwise the salt will just melt into the chocolate.
• Chill in the refrigerator to set the chocolate.
• Store chocolate marshmallow cookies in an airtight container between layers of wax paper in a cool place for about a week.

Video

Notes

• If your vanilla wafers are covered in crumbs, brush off the crumbs so they don't cause lumps and imperfections in the chocolate.
• If your melted chocolate is too thick to easily work with, stir in a little more shortening until you get the right consistency.
• Reheat the cooled melted chocolate in the microwave if it starts to firm up.
• To dip your cookies in multiple types of chocolate, use ½ cup of chocolate chips and ½ teaspoon of shortening per 6 cookies.

Nutrition

Calories: 91kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 9g | Calcium: 0.1mg | Iron: 0.01mg

The post Chocolate Marshmallow Cookies appeared first on Midwestern HomeLife.

These easy Gingerbread Truffles taste like the holiday season.

They're made from spicy gingerbread cookie crumbs mixed with toasted pepitas and rich pumpkin, covered in a white chocolate coating.

The "glue" that holds these little gingerbread balls together is something you might not expect. Hint: it's not cream cheese. It's actually melted peanut butter chips!

The peanut butter flavor is delicious, and when they're melted, they're smooth and creamy. When they come to room temperature, they're firm enough to keep everything together, while still being soft in the center.

If you're looking for more inspiration for your holiday cookie platter, take a peek at these great recipes next:

• Chocolate Coconut Balls
• Peanut Butter Rice Krispie Balls
• Microwave Peanut Brittle

You’re Going to Love These

No bake gingerbread truffles are the perfect holiday treat for gift-giving, cookie exchanges, and your next holiday party

Rich gingerbread, pumpkin, and toasted pepitas taste like the Christmas season.

Mini desserts are always a hit at Christmas parties, everyone will have room for at least one!

The centers of these white chocolate gingerbread truffles is soft, kind of like cookie dough.

Perfect recipe to get kids in the kitchen! They'll have fun rolling the truffle balls and dipping them in chocolate.

Ingredients

Gingersnap cookies. I used store-bought cookies, specifically, Stauffer's brand. They're nice and spicy, with warm gingerbread flavor, thanks to ground cinnamon, cloves, chili powder, and red pepper in the ingredient list.

Roasted pepitas. You can buy already-roasted pepitas in grocery stores or Amazon. Or roast the raw pepitas yourself.

Peanut butter chips. Melted peanut butter chips add more nutty flavor and hold the mixture together.

Pumpkin puree. Canned pumpkin brings a pumpkin pie vibe to these truffles.

White chocolate chips. Sweet white chocolate tastes delicious with the spicy gingersnaps and rich pumpkin.

Step-by-step Instructions

Step 1

Place gingersnaps and pepitas in a food processor and process them into fine crumbs. 

Alternatively, you can crush the gingerbread cookies in a plastic bag with a rolling pin and very finely chop the pepitas.

Step 2

Place peanut butter chips in a medium bowl and microwave on high for 30 seconds. Stir. Continue to heat and stir in 10-second intervals until smooth. 

Step 3

Stir the pumpkin puree into the melted peanut butter chips.

Add the gingersnap crumbs to the peanut butter pumpkin mixture and combine. The best way is with your hands.

Step 4

Shape the gingersnap mixture into small balls.

A ½ tablespoon measuring spoon is the perfect size, or you can use a small cookie scoop, like this one.

Place the gingerbread cookie truffles on a waxed paper or parchment lined cookie sheet or plate. Set them in the refrigerator to cool and harden a bit, at least 20 minutes.

Step 5

Place the white chocolate chips in a small bowl with a wide enough opening that you can easily drop the truffles into and roll them around.

Melt the white chocolate with coconut oil in the microwave for 30 seconds. Stir. Microwave and stir for additional 10-second increments, if necessary. 

Step 6

Working one at a time, place each gingerbread truffle in the melted white chocolate chips and roll it around until it is completely coated. I like to use two spoons for this.

Place the dipped balls on a baking rack and sprinkle chopped pepitas on the top of the truffles while the chocolate is still wet.

You can also embellish these cute little balls with festive sprinkles or other fun toppings.

Step 7

Let the excess chocolate drip off. Transfer them to a plate or baking sheet lined with wax paper or parchment paper. 

Place them in the refrigerator and allow the chocolate to set for about an hour.

Storage

Store in an airtight container in the refrigerator. The centers will become firm when chilled and soften at room temperature.

You can also freeze them in between layers of wax paper in a freezer-safe container or in a single layer in a freezer bag for a couple of months. Thaw them in the refrigerator.

Expert Tips

Use a ½ tablespoon measuring spoon or small cookie scoop to create equally sized truffle balls.

Placing the dipped truffles on a wire baking rack first so the chocolate can drip off keeps the chocolate from pooling around the bottom of the finished truffles.

After the truffle mixture has been formed into balls, set them in the refrigerator to firm up before adding the chocolate coating.

Topping Ideas

• There are so many fun things you can use to top these adorable little Gingerbread Truffles!
• Sprinkles! Festive red and green confetti, elegant white pearlized jimmies, or these adorable little gingerbread cookie sprinkles
• Raw sugar. Turbinado cane sugar adds sweet crunch, and a pretty golden shimmer.
• Crystallized ginger. The sharp spiciness of finely chopped crystalized ginger enhances the gingerbread flavor in these truffles.
• Chocolate shavings. Splinters of white chocolate add tone-on-tone color and crunchy texture.

Gift Giving Ideas

• Homemade gingerbread truffles make a sweet and thoughtful holiday gift for neighbors, friends, and family.
• Pretty rose gold window boxes will make your truffles look like they came from a high-end confectionery.
• Holiday themed candy cups add a festive flair.
• Fill holiday metal tins with a selection of sweet treats from your kitchen.

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Pumpkin Gingerbread Truffles

Pumpkin Gingerbread Truffles are small bites packed with cozy flavors of pumpkin and spice. An easy no-bake sweet treat perfect for gift-giving, cookie exchanges, or simply enjoying with a cup of hot chocolate. 

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cooling Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 18

Calories 112kcal

Author Cara Lanz

Ingredients

Cookie Pops

• 12 store-bought gingersnaps
• ¼ cup toasted pepitas
• ½ cup peanut butter chips
• ¼ cup pumpkin puree

Cookie Pop Coating

• 1 cup white chocolate chips
• 1 teaspoon coconut oil
• ¼ cup chopped pepitas

Instructions

• Place gingersnaps and pepitas in food processor and process into fine crumbs. Alternatively, use a rolling pin to crush the gingersnaps in a zip top bag and very finely chop the pepitas.
• Place peanut butter chips in a medium bowl and microwave on high for 30 seconds. Stir. If they are not melted all the way yet, microwave in 10-second increments until smooth.
• Stir pumpkin puree into the melted peanut butter chips. Add the gingersnap crumbs to the peanut butter pumpkin mixture and combine with your hands.
• Shape the mixture into small balls. A ½ tablespoon measuring spoon is the perfect size!

  Place the gingerbread truffles on waxed paper. Set them in the refrigerator to cool and harden a bit, about 20 minutes.
• Melt white chocolate with coconut oil in the microwave for 30 seconds. Stir. Microwave for additional 10-second increments, if necessary.
• Working one at a time, roll each gingerbread truffle in the melted white chocolate. I like to use two spoons for this.

  Transfer them to a baking rack and sprinkle with chopped pepitas.
• Let the excess chocolate drip off and transfer them to a plate or baking sheet lined with wax paper or parchment paper.

  Place in the refrigerator and allow the chocolate to set for about an hour.
• Store in an airtight container in the refrigerator. The centers will become firm when chilled and soften at room temperature.
• You can also freeze them in between layers of wax paper in a freezer-safe container or in a single layer in a freezer bag for a couple of months. Thaw them in the refrigerator.

Notes

Use a ½ tablespoon measuring spoon or small cookie scoop to create equally sized truffle balls.

Placing the dipped truffles on a wire baking rack first so the chocolate can drip off keeps the chocolate from pooling around the bottom of the finished truffles.

After the truffle mixture has been formed into balls, set them in the refrigerator to firm up before adding the chocolate coating.

Nutrition

Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 42mg | Potassium: 66mg | Fiber: 1g | Sugar: 9g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The post Pumpkin Gingerbread Truffles appeared first on Midwestern HomeLife.

Rice Krispie Peanut Butter Balls are crispy peanut butter balls with milk chocolate coating and peanut butter drizzle you can make in your microwave with 5 ingredients. 

Perfect no bake treats for holiday gift giving and your holiday cookie trays. Try Microwave Peanut Brittle, Gingerbread Pumpkin Balls, and No Bake Chocolate Coconut Balls next!

Ingredients

You only need a handful of ingredients to make these peanut butter rice krispie balls without powdered sugar. 

Rice Krispies. Crispy rice cereal adds a light and crispy texture. 

White chocolate chips. Use a premium brand of white chocolate for the smoothest melting. I use Ghirardelli for the creamiest filling for these peanut butter rice krispie balls. 

Peanut butter. I used smooth peanut butter, but chunky peanut butter would also be delicious!  

Milk chocolate. I used milk chocolate because it is the quintessential BFF with peanut butter. Semi-sweet chocolate chips or dark chocolate chips would also be very delicious with the peanut butter filling.

Shortening or oil. Shortening or vegetable oil keeps the chocolate coating at a firmer state at room temperature. You can use coconut oil, but when at room temperature, the coating will melt in your hands. 

How to Make Rice Krispie Peanut Butter Balls

Step 1: Microwave white chocolate chips and peanut butter in a small microwave-safe bowl until smooth and creamy. 

Step 2: Stir the crushed Rice Krispies into the peanut butter mixture. Chill in the refrigerator for about 10 minutes or until the dough is firm enough to roll into balls. 

Step 3: Roll the dough into 1-inch balls with a ½ tablespoon measuring spoon or small cookie scoop. Place the balls on a plate or cookie sheet lined with wax paper or parchment paper and chill until firm, at least 10 minutes. 

Step 4: Melt milk chocolate chips and shortening in a microwave-safe bowl until smooth and creamy.

Drop each chilled peanut butter ball into the melted chocolate. With two spoons, roll each ball in the chocolate until coated and transfer it to a wire rack over a baking sheet so the excess chocolate can drip down.

Step 5: Microwave peanut butter and white chocolate chips in a small bowl until melted and smooth.

Drizzle the peanut butter mixture on top of the balls. Feel free to add a sprinkle of sea salt or festive holiday sprinkles while the chocolate is still wet. 

Step 6: Once the peanut butter drizzle has dripped down the peanut butter balls, use two forks to carefully transfer them back onto the parchment-lined baking sheet. Place them in the refrigerator to set.

They will be very firm right out of the fridge, and will soften as they get to room temperature.

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Rice Krispie Peanut Butter Balls

Peanut Butter Rice Krispie Balls are a crunchy bite-sized treat that’s perfect for parties, snacking, gift giving, or your holiday cookie trays. The best part is they’re super easy to make with just 5 ingredients in your microwave.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cooling Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20

Calories 103kcal

Author Cara Lanz

Ingredients

Peanut Butter Balls

• 1 cup Rice Krispies, lightly crushed
• 1 cup white chocolate chips
• 2 tablespoons peanut butter

Milk Chocolate Coating and Peanut Butter Drizzle

• 1 cup milk chocolate chips
• 1 teaspoon shortening
• 1 tablespoon peanut butter
• 1 tablespoon white chocolate chips

Instructions

• Place 1 cup white chocolate chips and 2 tablespoons peanut butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir. Microwave in 10-second increments, stirring in between, until the chocolate and peanut butter are melted and smooth and creamy.
• Stir the crushed Rice Krispies into the peanut butter mixture. Chill for about 10 minutes or until the dough is firm enough to hold a shape.
• Roll the dough into 1-inch balls with a ½ tablespoon measuring spoon or small cookie scoop. You should have about 20.

  Place the balls on a plate or cookie sheet lined with wax paper or parchment paper. Chill until firm, at least 10 minutes.
• Place 1 cup milk chocolate chips and 1 teaspoon of shortening in a microwave safe bowl large enough for dipping the peanut butter balls.

  Microwave on high for 30 seconds. Stir. Continue to microwave in 10-second intervals until the chocolate is smooth and creamy.
• Drop peanut butter Rice Krispie balls into the chocolate one, two, or three at a time. Use two spoons to roll the balls in chocolate and transfer them to a wire rack over a baking sheet to allow the excess chocolate to drip off.
• Microwave 1 tablespoon peanut butter and 1 tablespoon of white chocolate chips in a small bowl until melted and smooth. With a spoon, drizzle the peanut butter mixture over the chocolate covered peanut butter balls.

  If desired, sprinkle with sea salt or festive sprinkles while the chocolate coating is still wet.
• Once the peanut butter drizzle has dripped down, use two forks to carefully transfer the balls back onto the parchment lined baking sheet. Refrigerate to set.
• Store your peanut butter rice krispie balls in an airtight container between layers of wax paper in the refrigerator for a few days.

  You can also freeze them for several weeks.

Video

Notes

• Lightly crush the rice krispies so you can roll the mixture into nice, round balls.
• If the mixture becomes too firm in the refrigerator, let it sit out for a few minutes until it's easy to roll into balls.
• If the chocolate coating or peanut butter drizzle are too thick, just stir in a little more shortening.
• These peanut butter balls will get quite firm in the fridge, but will soften at room temperature.

Nutrition

Calories: 103kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 29mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Fast & Easy Rice Krispie Peanut Butter Balls appeared first on Midwestern HomeLife.