Animal Circus Cookies by Chelsea Lords Animal Circus Cookies — an over-the-top delicious treat with a cake-batter flavored cookie base, cream cheese frosting, sprinkles, and an Animal Circus Cookie to top it all off. Animal Circus Cookies Growing up, frosted animal crackers were a rare-but-favorite treat of mine. I loved the bright colors, sprinkles, and small pop-able size. So, why not channel these fun treats into a bakery-style, delicious cookie?! Animal Circus Cookies combine the best of homemade and store-bought baking! They start with a cake-batter inspired cookie base, are loaded high with cream cheese frosting and are topped with an animal circus cracker from the store and plenty of sprinkles. They’re cute and fun, while being completely decadent and sweet. Recommended ingredients for these Animal Circus Cookies To truly channel the animal circus crackers from my childhood into these cookies, we use nonpareil sprinkles. Nonpareil colors bleed into the cookie dough, so stir the batter as little as possible, being gentle as you mix. A quality cake mix makes a huge difference for the base cookie in this recipe. I highly recommend Betty Crocker® Super Moist cake mixes (not sponsored). As far as the flavor of the mix, I recommend Party Rainbow Chip. If you can’t find that particular mix, a close second we like in these cookies is Betty Crocker® Super Moist yellow cake mix. I recommend an instant-vanilla pudding mix for this recipe, not the cook-and-serve pudding mixes or the sugar-free/low-sugar versions. Neither will work properly in these cookies. Animal Circus Cookie tips Chill the dough. The dough needs time to chill so the butter can re-solidify and the pudding mixture can be fully absorbed. This will ensure you don’t have flat (and less-flavorful) cookies. I don’t recommend chilling the dough for more than 3-4 hours, as it begins to dry out. Measure carefully. The most important measurements are the flour and cake mix. If you press a measuring cup into a bag of flour (or cake mix) you are likely packing in way too much, which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale. Set out your butter and cream cheese for about an hour before you begin. If these ingredients aren’t at room temperature, they won’t combine very smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring your cream cheese and butter to room temperature quickly. Before frosting the Animal Circus Cookies, make sure they are completely cooled to room temperature. Otherwise, the frosting will begin to melt and change consistency. QUICK TIP Piping the frosting on top. To make these Animal Circus Cookies look more fun and “bakery-style”, I like to pipe the frosting in a swirl pattern. Use either a plastic bag or a piping bag and cut off the very tip. Holding the cookie in one hand and the frosting bag in the other, swirl the frosting from the inside of the cookie outwards. You can easily cover any piping “blemishes” with the animal cracker and/or extra sprinkles. QUICK TIPYou’ll probably have a bit of extra cream cheese frosting (depending, of course, on how much you add to the cookies). I’d rather err on the side of extra than not having enough to frost the Animal Circus Cookies generously. If you end up with extra frosting, use it as a fruit dip or spread over sliced strawberries. You could even add it on top of waffles or pancakes for a cheesecake-type breakfast. More cookie recipes Cornmeal Cookies with white chocolate chips Pumpkin Cinnamon Roll Cookies with cream cheese frosting Avalanche Cookies no baking required! Shortbread Cookies with a chocolate drizzle S’mores Cookie Bars with oatmeal cookie layers FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Animal Circus Cookies 4.75 from 4 votes - Review this recipe An over-the-top delicious treat with a cake-batter flavored cookie base, cream cheese frosting, sprinkles, and an animal cracker from the store to top it all off. SAVE TO RECIPE BOX Print Recipe Animal Circus Cookies 4.75 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe An over-the-top delicious treat with a cake-batter flavored cookie base, cream cheese frosting, sprinkles, and an animal cracker from the store to top it all off. Course Dessert, Snack Cuisine American Keyword animal circus cookies Prep Time 30 minutes minutes Cook Time 10 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 40 minutes minutes Servings 17 cookies Chelsea Lords Calories 386kcal Author Chelsea Lords Cost $5.17 IngredientsCookies▢ 12 tablespoons (3/4 cup) unsalted butter at room temperature (not melted at all)▢ 3/4 cup light brown sugar lightly packed▢ 1/4 cup white granulated sugar▢ 1 large egg▢ 1/2 tablespoon pure vanilla extract▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon fine sea salt▢ 1/3 cup instant vanilla pudding mix dry, not prepared, NOT sugar/fat-free▢ 1 cup Funfetti (or yellow) cake mix dry (I recommend Betty Crocker's Super Moist Party Rainbow Chip)▢ 1 and 1/4 cups white, all-purpose flour measured by spooning and leveling▢ 1/4 cup nonpareil sprinklesFrosting▢ 4 ounces full-fat cream cheese at room temperature▢ 4 tablespoons unsalted butter at room temperature▢ 1/2 teaspoon vanilla bean paste ( or use 1 teaspoon pure vanilla extract)▢ 1/8 teaspoon fine sea salt▢ 2 cups powdered sugar▢ Garnish with frosted animal crackers and additional nonpareil sprinklesUS - Metric USMetric InstructionsBUTTER AND SUGARS: In a large bowl, use a hand mixer to beat together the butter, brown sugar, and white sugar. (The butter should not be melted at all. Beat until ingredients are completely smooth and combined, and light and creamy.)FINISH WET INGREDIENTS: Add in the egg and vanilla extract and beat until combined.DRY INGREDIENTS: Stir together the baking soda, salt, unprepared pudding mix, unprepared cake mix, flour, and nonpareil sprinkles in a separate bowl. (See Note 1.) Stir until combined.COMBINE: Add the dry ingredients to wet. Mix gently (otherwise sprinkles begin to bleed colors) until just combined; do not overmix. Heads-up: this cookie dough gets thick! SHAPE COOKIE DOUGH BALLS: Form cookie dough balls that are each 2 tablespoons in size. Roll balls that are taller rather than wider. Place cookie dough balls on a plate and cover. Refrigerate for at least 1 hour and up to 2 hours.BAKE: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking liner. Place no more than 6 cookie dough balls per cookie sheet to give ample room for the cookies to spread. Bake for 9-13 minutes or until lightly browned at the edges and still soft (slightly under-baked in the center-- we bake for about 11 minutes). Remove from the oven and, working quickly, immediately press the edges of each cookie slightly inwards with the back of a spoon.LET STAND: Remove from the oven and allow cookies to stand on the cookie sheet for another 3-4 minutes. Remove with a metal spatula to a cooling rack until fully cooled. FROSTING: Meanwhile, prepare the frosting. In a large bowl, beat the room-temperature butter and cream cheese until completely smooth; mix in the vanilla and salt. Add in the powdered sugar and then beat until the frosting is smooth. It will seem like you need more liquid, but just keep beating; it will come together! If it does happen to be too wet, add a bit more powdered sugar and if it is too dry, add a touch of milk or cream.DECORATE: Transfer the frosting to a plastic bag and cut off the tip (or piping tip fitted with a small tip. Frost each cooled cookie by piping the frosting in a swirl on top. Sprinkle tops of the cookies with extra sprinkles and press a frosted animal cracker into the center of each cookie.STORE: Store any leftover (completely cooled) cookies in an airtight container at room temperature. Frosted cookies are best enjoyed the same day they're made. Video Recipe NotesNote 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. Nutritional information does not include the store-bought frosted animal crackers used for garnish. Nutrition FactsServing: 1serving | Calories: 386kcal | Carbohydrates: 63g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 144mg | Potassium: 48mg | Fiber: 1g | Sugar: 48g | Vitamin A: 453IU | Calcium: 23mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peppermint Bark Pretzels by Chelsea Lords These 3-ingredient Peppermint Bark Pretzels start with crunchy & salty pretzels, are topped with softened peppermint white chocolate kisses, and finished with a chocolate candy topping. These addicting little treats taste like peppermint bark and take minutes to make! Love all things peppermint bark? Try our homemade peppermint bark or these favorite peppermint bark cookies next! Peppermint Bark Pretzels After working through the testing of these Peppermint Rice Krispie Treats, I had a good amount of chocolate candy cane kisses leftover. While I love those candies, and could eat more than my fair share in a sitting, I wanted to put them to use in another easy treat. So I combined my love for this turtle candy and peppermint bark to make a sweet and salty inspired treat. These little pretzel bites have the peppermint and chocolate combo that makes peppermint bark so addicting plus they’ve got a delightful crunchy & salty addition with the pretzel base. Peppermint Bark Pretzels Ingredients Only 3 ingredients, plus one optional one for this holiday treat! Snap Pretzels. While pretzel twists will work, I’ve always had the best results with snap pretzels. They hold in all of the chocolate topping nicely. I don’t recommend the butter flavored snap pretzels, they detract from the peppermint flavor. Candy Cane Kisses. These kisses have a smooth white creme with tiny bits of crunchy peppermint candy. M&Ms. Grab regular or holiday colored M&Ms to top these peppermint bark pretzels with. I typically pick out just the red, but add in some green for more Christmas coloring. Optional: crushed peppermint. If you’d like even more peppermint flavor, sprinkle on some crushed peppermint before the white chocolate candy cane kisses harden. Use either peppermint crunch sprinkles or candy canes that have been finely crushed. QUICK TIP I’ve found the easiest way to evenly crush candy canes is with a mini food processor. I like this one in particular. A small powerful blender also works. Alternatively, add the unwrapped peppermint candies to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed. Peppermint Bark Pretzels Tips Line pans: Make sure to use parchment paper or a Silpat liner to prepare the pans before adding the pretzels. This will ensure the candies come up nicely once the chocolate has solidified. Watch carefully: Watch the candy cane kisses while they’re in the oven; if they bake too long, they’ll get too melty and will end up too hard (and can even get crumbly) once they’re cooled. Embrace the less-than-perfect appearance. The candy cane kisses spread quite a bit once they’re baked and don’t necessarily spread evenly over the pretzel. While they won’t all look amazing, they’ll all taste fantastic! (Baking for shorter amounts of time or at a lower oven temperature won’t melt the chocolate enough to allow for the M&Ms to be pressed in enough). Work quickly: Press the M&Ms in quickly before the candy cane kisses harden too much. More holiday treats Peppermint Bark Muddy Buddies with chopped up peppermint bark candies Salted Caramel Cookies with homemade (easy) caramel sauce Christmas Snack Mix with red & green candies No Bake Peppermint Cheesecake with a chocolate cookie crust Honeycomb Candy with a chocolate topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Bark Pretzels 5 from 3 votes - Review this recipe These 3-ingredient Peppermint Bark Pretzels start with crunchy & salty pretzels, are topped with softened peppermint white chocolate kisses, and finished with a chocolate candy topping. These addicting little treats taste like peppermint bark and take minutes to make! SAVE TO RECIPE BOX Print Recipe Peppermint Bark Pretzels 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These 3-ingredient Peppermint Bark Pretzels start with crunchy & salty pretzels, are topped with softened peppermint white chocolate kisses, and finished with a chocolate candy topping. These addicting little treats taste like peppermint bark and take minutes to make! Course Dessert, Snack Cuisine American Keyword Peppermint Bark Pretzels Prep Time 10 minutes minutes Cook Time 4 minutes minutes Setting up time 1 hour hour Total Time 1 hour hour 14 minutes minutes Servings 30 Peppermint Bark Pretzels (scale up or down to desired preference!) Chelsea Lords Calories 56kcal Author Chelsea Lords Cost $4.98 Ingredients▢ 30 Snap pretzels▢ 30 unwrapped Candy Cane Kisses (Hershey's makes these)▢ 30 M&M candies▢ Optional: 1 candy cane, finely crushed (See Note 1)US - Metric USMetric InstructionsPREP: Preheat the oven to 250 degrees F. Line one large, or two smaller, sheet pans with a silpat liner or parchment paper (don't skip lining the pan!) BAKE: Lay the pretzels out on the sheet pan. Place an unwrapped candy cane kiss on top of each pretzel. Bake for 3-4 minutes (See Note 2) or until the chocolates are soft but not melted. M&M: Immediately out of the oven, press an M&M on the top of each candy cane kiss. If desired, sprinkle with crushed peppermint while the chocolate is still melted. ALLOW TO SET UP: Let candies stand at room temperature for about 1 hour or until chocolate is hardened and candies can easily be picked up from the tray (place in the fridge to speed up the process; we actually like these best chilled and straight from the fridge!) Video Recipe NotesNote 1: I’ve found the easiest way to evenly crush candy canes is with a mini food processor. A small powerful blender also works. Alternatively, add the unwrapped candy cane(s) to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed. Note 2: If the white chocolate is crumbling, it means the oven was too hot or the chocolate was baked too long. I would recommend baking one peppermint bark pretzel at first to test since there is a lot of variance with ovens. If it crumbles, reduce the baking time for the rest. Do not use convection oven settings. Nutrition FactsServing: 1serving | Calories: 56kcal | Carbohydrates: 9.2g | Protein: 0.9g | Fat: 2.1g | Cholesterol: 0.1mg | Sodium: 75.5mg | Fiber: 0.6g | Sugar: 3.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Melts by Chelsea Lords Easy cheesy Chicken Melts showcase thick slices of bread topped with a creamy chicken sauce and cheese on top. These Chicken Melts are baked and, if you like, topped with fresh herbs. Why We Love These Chicken Melts Fast & Convenient: Quick prep with rotisserie chicken. Versatile: Easy to customize with various ingredients. Healthy: Includes hidden veggies for nutrition. Tasty: Creamy, cheesy, and flavorful. Family-Friendly: Appeals to both adults and kids. Ingredients Rotisserie Chicken: Main protein, adds flavor. Shallots, Celery, Carrots: Add crunch, nutrition, and flavor. Cheddar Cheese: Provides richness and helps bind the ingredients. Sour Cream and Mayo: Create a creamy sauce base, enhancing moistness. Seasonings: Boost flavor with spice and warmth. French Bread: Acts as a sturdy, crispy base. Optional (Tomatoes, Green Onions, Cilantro, Hot Sauce): Offer customization for freshness and spice. How To Make These Chicken Melts Preheat oven to 350°F and prepare a lined sheet pan. Combine diced chicken, vegetables, and half the cheese in one bowl. Mix sour cream, mayo, and seasonings in another, then blend with chicken mix. Layer bread slices with chicken mixture and top with remaining cheese. Bake for 8-10 minutes until cheese is melted. Garnish if desired and serve. QUICK TIP Shallots have more of a sweet and mild flavor with a hint of sharpness. Overall, they’re less abrasive, heat-wise, than regular onions, making them a great addition to these Chicken Melts. Chicken Melts Variation Ideas Drizzle with Sriracha or hot sauce. Top with thinly sliced Roma tomatoes. Garnish with fresh cilantro, green onions, or chives. Experiment with different cheeses or cheese combinations (e.g., Swiss, pepper jack). Substitute shallots with red onion or sweet onion for a stronger flavor. Incorporate avocado slices for creaminess and a hint of richness. More Rotisserie Chicken Recipes Rotisserie Chicken Tacos Chicken Shawarma Wraps Chicken Pot Pie Soup Green Chile Chicken Enchiladas BBQ Chicken Sandwich Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Melts 5 from 5 votes - Review this recipe Easy cheesy Chicken Melts showcase thick slices of bread topped with a creamy chicken sauce and cheese on top. Chicken Melts are baked and, if you like, topped with fresh herbs. SAVE TO RECIPE BOX Print Recipe Chicken Melts 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy cheesy Chicken Melts showcase thick slices of bread topped with a creamy chicken sauce and cheese on top. Chicken Melts are baked and, if you like, topped with fresh herbs. Course Dinner, Main Course Cuisine American Keyword Chicken Melts Prep Time 20 minutes minutes Cook Time 8 minutes minutes Total Time 28 minutes minutes Servings 10 -11 melts Chelsea Lords Calories 518kcal Author Chelsea Lords Ingredients▢ 2 cups rotisserie chicken diced ▢ 1/2 cup shallots finely diced (1-2 medium-sized)▢ 3/4 cup celery finely diced (~2 large stalks)▢ 1 cup carrots shredded (~2 medium carrots)▢ 2 cups sharp Cheddar cheese freshly grated (or extra sharp), divided▢ 1/2 cup sour cream (lite is fine)▢ 1/2 cup mayo (we love Hellman's/Best Foods)▢ 1 teaspoon Cajun seasoning blend (See Note 1)▢ 1/2 teaspoon EACH: garlic powder and paprika▢ Pinch cracked pepper▢ 1 loaf French bread (you'll use about 1/2 of it)▢ Optional: 2-3 thinly sliced Roma tomatoes, fresh green onions (thinly sliced), fresh cilantro (finely chopped), hot sauceUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper and set aside. Dice the chicken. Finely dice the shallots and celery. Grate the carrots on the large holes of a cheese grater. Grate the cheese.CHICKEN MIXTURE: Add the chicken, shallots, celery, carrots, and 1 cup (82g) cheese to a large bowl. In a separate bowl combine the sour cream, mayo, cajun seasoning, garlic powder, paprika, and a pinch of pepper. Whisk until smooth. Pour sauce over chicken and veggies and gently stir until everything is combined. Taste and adjust this mixture to personal preference adding more Cajun seasoning if desired.ASSEMBLE: Slice a loaf of French bread into thick slices, about 1 to 1-1/2 inches thick. Place bread slices on the prepared sheet pan. Add 1/3 cup (82g) of the chicken mixture onto each piece of bread. Smooth into an even layer with the black of a fork. Add 1 and 1/2 tablespoons cheese to the top of each chicken melt to use the remaining 1 cup of grated cheese.BAKE: Bake for 8-10 minutes or until cheese is melted on top. Remove from the oven.ENJOY: Garnish with fresh herbs and, if desired, a few thin slices of Roma tomato (my favorite!). Add a drizzle of hot sauce if desired. Enjoy immediately. Recipe NotesNote 1: Not all store-bought Cajun seasonings are the same -- they can vary quite a bit from brand to brand. Spiciness and saltiness can vary significantly, so be sure to add the seasoning slowly and taste frequently. I find Cajun seasoning is generally salty enough that these melts need no additional salt, but feel free to add a bit if desired or if your particular seasoning is not salted. I use McCormick® Cajun Seasoning. If you prefer a less-salty dish, look for a low-sodium Cajun seasoning blend. Nutrition FactsCalories: 518kcal | Carbohydrates: 28g | Protein: 31g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 780mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4686IU | Vitamin C: 3mg | Calcium: 391mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Avalanche Cookies by Chelsea Lords Make irresistible, crunchy Avalanche Cookies easily with just five ingredients: crispy rice cereal, marshmallows, mini chocolate chips, peanut butter, and white chocolate – no baking required! Use leftover crispy rice cereal in our Rice Krispie treats recipe, these butterscotch scotcheroos, or these crunchy cookie butter cups. Avalanche Cookies These five-ingredient no-bake cookies are our latest obsession. (Along with these Peppermint Ice Cream Bars). My kids can’t get enough of them and I’ll admit I’ve had about 10 too many… in the name of “recipe testing” of course! They’re sweet and nutty, crunchy with soft bites of marshmallow throughout and loaded with two types of chocolate (like these Chocolate Cookies). Ingredients Mini Chocolate Chips: For texture, flavor, and topping. White Chocolate Chips: Bind ingredients, add sweetness and creaminess. Peanut Butter: Adds rich, nutty flavor; helps bind. Crispy Rice Cereal: Adds crunch and texture contrast to the avalanche cookies. Mini Marshmallows: Provide chewiness and sweetness. QUICK TIP Avalanche Cookies make a great gluten-free treat. Make sure to use Malt-O-Meal® crispy rice cereal and ensure all the other packaging clearly lists that the product was prepared in a gluten-free facility. How To Make Avalanche Cookies Prepare: Line sheets and freeze mini chocolate chips. Melt Chocolate: Melt white chocolate, then stir in peanut butter. Combine with Cereal: Mix in crispy rice cereal. Add Marshmallows & Chips: Fold in marshmallows and frozen chocolate chips. Scoop & Top: Place on sheets, add extra chips. Chill: Refrigerate for an hour to set. Quick Tips Use Fresh Marshmallows: Choose soft, fresh marshmallows for a better texture. Commercial Peanut Butter: Avoid natural peanut butter; use creamy brands like Skippy® for better consistency and sweetness. Freeze Chocolate Chips: Freeze mini chips before mixing to prevent melting. Extra Chips on Top: Sprinkle more chips on top for flavor and appearance. (We use this method in our Chewy Chocolate Chip Cookies) Serve Cold: Best served from the fridge to maintain texture and prevent melting. More Sweet No Bake Treats Fruity Pebble® Rice Krispie Treats White Chocolate Chex Mix Homemade Granola Bars Chocolate Rice Krispies® Treat No-Bake Energy Bites FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Avalanche Cookies 5 from 3 votes - Review this recipe No baking required and only five ingredients to make these unforgettable, totally crave-worthy, crunchy Avalanche Cookies! Crispy rice cereal, tender marshmallows, miniature chocolate chips, creamy peanut butter, and rich white chocolate comes together to create these completely addicting treats. SAVE TO RECIPE BOX Print Recipe Avalanche Cookies 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe No baking required and only five ingredients to make these unforgettable, totally crave-worthy, crunchy Avalanche Cookies! Crispy rice cereal, tender marshmallows, miniature chocolate chips, creamy peanut butter, and rich white chocolate comes together to create these completely addicting treats. Course Dessert, Snack Cuisine American Keyword Avalanche Cookies Prep Time 25 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 25 minutes minutes Servings 35 cookies Chelsea Lords Calories 271kcal Author Chelsea Lords Ingredients▢ 1/2 cup miniature chocolate chips plus more for topping▢ 2 and 3/4 cups white chocolate chips▢ 1 and 3/4 cups creamy peanut butter (we like Skippy)▢ 2 cups crispy rice cereal▢ 1 and 1/2 cups miniature marshmallowsUS - Metric USMetric InstructionsPREP: Line 2 large sheet pans with parchment paper, foil, wax paper, or a Silpat liner and set aside. Place the miniature chocolate chips in the freezer until ready to use.MELT WHITE CHOCOLATE CHIPS: Add the white chocolate chips to a large microwave-safe bowl. Microwave for bursts of 25 seconds, stirring between each burst for 20 seconds, until white chocolate is melted and smooth. Remember, a lot of melting is happening outside of the microwave, so stir often in between melting to avoid burned white chocolate.ADD PEANUT BUTTER: Once the white chocolate is melted and smooth, add in the peanut butter. Stir until completely incorporated.MIX: Add the crispy rice cereal to a large bowl. Pour the melted white chocolate and peanut butter mixture over the cereal. Stir gently to combine. Once cereal is well coated, add in the miniature marshmallows. Mix gently until combined. Let mixture stand to cool until it is barely warm. Once it's no longer hot, add the miniature chocolate chips from the freezer into the mixture. Gently stir to combine.SCOOP: Use a 2-tablespoon measuring spoon or cookie scoop (See Note 1) to portion mixture onto the prepared sheet pans. Once the cookies have been scooped onto the sheet pans, sprinkle with additional chocolate chips. I add about 1/2 teaspoon of miniature chocolate chips to the top of each cookie.LET SET: Refrigerate to chill and set up, about 1 hour. These are best served the same day they're made, straight from the fridge. Video Recipe NotesNote 1: For smaller treats (think more like a candy than a cookie), use a 1-tablespoon measuring spoon or scoop instead. Nutrition FactsCalories: 271kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 82mg | Potassium: 146mg | Fiber: 1g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Hot Chocolate Snack Mix by Chelsea Lords Hot Chocolate Snack Mix is inspired by our favorite chilly weather beverage — hot chocolate! Chocolate Chex® cereal is coated in melted chocolate and tossed with a hot cocoa powdered sugar blend. Add in some white chocolate-covered marshmallows and chocolate chips for an unforgettable snack mix! Hot Chocolate Snack Mix My kids are obsessed with Muddy Buddies, and while I’ll never get sick of them, I like coming up with fun variations to switch things up occasionally. This fun blend is inspired by a cup of hot chocolate; in fact, we even use a packet of hot chocolate mix to coat the cereal in! This snack mix is ridiculously easy and it can be ready to serve in no time at all. It makes the perfect treat to share and great for holiday events or gatherings. Hot Chocolate Snack Mix Tips Using high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Microwave chocolate chips in sturdy, microwave–safe (glass) bowls, instead of using plastic or melamine. Use fresh marshmallows. The fresher the marshmallows, the softer and more enjoyable the coated marshmallows will be. When purchasing, feel the bags to find the softest marshmallows. Control sweetness. This snack mix is sweet! If you’d prefer a less-sweet mix, use semi-sweet or dark chocolate instead of milk chocolate. Swap out the Chocolate Chex cereal for plain Rice Chex. QUICK TIP Be careful when melting chocolate, because if a drop of water gets in it, it may seize–get hard and grainy. And it can turn cloudy and sticky if overheated. Prevent ruined chocolate by proceeding gradually. Our favorite additions to this snack mix White-chocolate covered marshmallows make the perfect pairing for the cocoa-covered chocolate cereal. While there isn’t really a need for any other additions, below are some of our favorite ways to jazz up this hot chocolate snack mix: Add in 1/2 cup dehydrated marshmallows (see “quick tip” below) Add in 1 cup of Sno-Cap® candies or Chocolate Nonpareils (Here’s how the mix looks with these added in) Coarsely break up Pirouette® cookies and add 1 cup to the mix (we love dipping Pirouette cookies in hot chocolate and they’re delicious in this hot chocolate snack mix!) Add in 1 cup miniature chocolate chips (Here’s how the mix looks with these added in) QUICK TIP Dehydrated marshmallows are dried marshmallows (sometimes called “mallow bits“). They are hard, crunchy, dried marshmallows (think the marshmallow bits in Lucky Charms cereal). Find them near hot chocolate mixes in the grocery store or purchased online. Hot Chocolate Snack Mix Storage To store this Hot Chocolate Snack Mix, place in an airtight container (I like using Mason jars or Weck® mold jars). Keep the container in a cool dry place for up to a week (because of the marshmallows in it, we like it best within 1-2 days). Freeze leftover snack mix can (without the marshmallows) in an airtight container or plastic bag for up to 3 months; thaw at room temperature. More Christmas Treats Christmas Snack Mix with Christmas M&M’s Toffee with sugared almonds Christmas Oreo Pops four different variations Honeycomb Candy with chocolate coating Brigadeiros fudgy chocolate truffles FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Hot Chocolate Snack Mix 5 from 2 votes - Review this recipe Hot Chocolate Snack Mix is inspired by our favorite chilly weather beverage -- hot chocolate! Chocolate Chex cereal is coated in melted chocolate and tossed with a hot cocoa-powdered sugar blend. Add in some white-chocolate covered marshmallows and chocolate chips for an unforgettable snack mix! SAVE TO RECIPE BOX Print Recipe Hot Chocolate Snack Mix 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Hot Chocolate Snack Mix is inspired by our favorite chilly weather beverage -- hot chocolate! Chocolate Chex cereal is coated in melted chocolate and tossed with a hot cocoa-powdered sugar blend. Add in some white-chocolate covered marshmallows and chocolate chips for an unforgettable snack mix! Course Dessert, Snack Cuisine American Keyword hot chocolate snack mix Prep Time 20 minutes minutes Setting Time 20 minutes minutes Total Time 40 minutes minutes Servings 10 -12 as a snack/shared treat Chelsea Lords Calories 1091kcal Author Chelsea Lords Cost $5.69 IngredientsSnack Mix▢ 8 cups Chocolate Chex cereal▢ 1 cup powdered sugar▢ 1/3 cup hot cocoa mix (with marshmallows) (~1 and 1/2 packets)▢ 2 cups good quality milk chocolate chips▢ 2 tablespoons coconut oilWhite Chocolate Marshmallows▢ 1 cup white chocolate chips▢ 1 tablespoon coconut oil▢ 2 cups miniature marshmallows▢ Optional additions: 1/2 cup dehydrated marshmallows, 1 cup Sno-Cap candies, 1 cup coarsely broken up pirouette cookiesUS - Metric USMetric InstructionsPREP: Line a large sheet pan with a Silpat liner or parchment paper and set aside. Set out a large (2-gallon) freezer bag and a very large bowl.CEREAL: Measure out the cereal into the large bowl and set aside.HOT COCOA AND POWDERED SUGAR: In a small bowl, add the hot cocoa mix and powdered sugar. Stir to combine. Pour into the prepared freezer bag.CHOCOLATE: In medium-sized microwave-safe bowl, add the milk chocolate chips and 2 tablespoons coconut oil. Microwave, in bursts of 15 seconds, stirring in between each burst for 15 seconds, or until chocolate is fully melted and smooth. Once fully melted and smooth, pour over the measured cereal. Gently stir to generously coat the cereal in the melted chocolate.COAT CEREAL: Pour cereal into the bag on top of the powdered sugar and hot cocoa mix. Seal the bag (do not squeeze air out of the bag) and then shake to coat the cereal in the mix. Once cereal is generously coated, pour back into a large bowl or serving bowl. Set aside.WHITE-CHOCOLATE COVERED MARSHMALLOWS: In a small microwave-safe bowl, combine the white chocolate chips and 1 tablespoon coconut oil. Melt, in bursts of 15 seconds, stirring in between each burst for 15 seconds, or until white chocolate is fully melted and smooth. Stir the marshmallows into the white chocolate until marshmallows are well coated. Spread out the marshmallows onto the prepared pan. Put the pan in the fridge or freezer for about 10 minutes or let the tray stand at room temperature for 30 minutes until chocolate is set. Gently break apart and add to the serving bowl.FINISH MIX: If desired, add any other toppings such as the dehydrated marshmallows, Sno-Cap candies, or broken up pirouette cookies. Video Recipe NotesStorage: Because of the marshmallows in this mix, it is best enjoyed the same day it is made. Without the marshmallows, it can last up to a week stored at room temperature in air-tight containers. Leftover snack mix can be frozen in an airtight container or plastic bag for up to 3 months; thaw at room temperature. Nutritional information is for approximately one-cup servings. Nutrition FactsCalories: 1091kcal | Carbohydrates: 238g | Protein: 21g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 5mg | Sodium: 1205mg | Potassium: 766mg | Fiber: 24g | Sugar: 89g | Vitamin A: 2021IU | Vitamin C: 24mg | Calcium: 460mg | Iron: 58mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Potato Soup by Chelsea Lords A delicious loaded Potato Soup — all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and deliciously flavored soup! Pair this comforting soup with homemade dinner rolls or a light garden salad like this roasted veggie salad or Olive Garden salad. The Best Potato Soup This soup tastes channels the flavors of a cheesy baked potato loaded up with all the good stuff! It’s incredibly filling and the perfect kind of comfort food — there really is nothing better on a chilly day! That is, unless we’re eating this soup and enjoying a pumpkin spice steamer! Ingredients Potatoes: They make the soup thick and filling. Onion, Celery, Carrots, Garlic: These veggies add flavor. Bacon: Gives a smoky taste and some fat for cooking. Salt, Pepper, Thyme, Oregano, Cayenne Pepper: These spices make the soup tasty. Chicken Broth: It’s the liquid part of the soup. Butter, Flour: They thicken the soup. Milk: Makes the potato soup creamy. Sour Cream: Adds a bit of tang and creaminess. Cheddar Cheese: Makes the soup cheesy and rich. Chives or Green Onions: Optional for extra flavor and decoration. QUICK TIP Mix red and Yukon gold potatoes for this soup. Yukon golds are sweet and buttery, while red potatoes are firmer with a mild, earthy taste. Together, they make an amazing flavor combination. How To Make Potato Soup Chop & Prep: Cube potatoes, dice onion, celery, and carrot. Mince garlic. Slice bacon. Cook Bacon: Fry bacon in a pot, set aside. Keep some bacon fat in the pot. Sauté Veggies: In the same pot, cook onion, celery, carrot, and garlic in bacon fat. Add potatoes and seasonings. Simmer with Stock: Add chicken stock and simmer until potatoes are tender. Mash Some Potatoes: Lightly mash a few potatoes in the pot. Make Cream Sauce: In another pot, melt butter, mix in flour, then gradually add milk until thick. Combine: Add the cream sauce to the potato soup. Stir until thickened. Add Final Ingredients: Lower heat. Stir in sour cream, cheese, some bacon, and chives/green onions if using. STORAGE Storage Notes Because this potato soup is cream-based it is not a great candidate for freezing. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation. To reheat leftovers: Add leftover Potato Soup to a pot and slowly increase the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this will likely cause the ingredients to separate or potentially curdle. More Delicious Soup Recipes: Broccoli Cheddar Soup Creamy Vegetable Soup Crockpot Chili Crockpot White Chicken Chili Chicken and Rice Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Potato Soup 5 from 13 votes - Review this recipe A delicious loaded Potato Soup -- all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and deliciously flavored soup! SAVE TO RECIPE BOX Print Recipe Potato Soup 5 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious loaded Potato Soup -- all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and deliciously flavored soup! Course Dinner Cuisine American Keyword potato soup Prep Time 40 minutes minutes Cook Time 20 minutes minutes Total Time 1 hour hour Servings 10 -12 servings Chelsea Lords Calories 400kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 2 pounds (~6-1/2 cups) cubed potatoes (We love a mix of red and Yukon gold potatoes)▢ 1 small yellow onion, diced (1 cup)▢ 2 stalks celery, diced (3/4 cup)▢ 1-2 large carrots, diced (1 cup)▢ 2 teaspoons minced garlic (~3 cloves)▢ 1 package (12 ounces) smoked bacon (12 slices of bacon)▢ Fine sea salt and freshly cracked pepper▢ 3/4 teaspoon EACH: dried thyme, dried oregano▢ 1/16 teaspoon ground cayenne pepper, optional▢ 6 cups chicken stock/broth▢ 2/3 cup (11 tablespoons) unsalted butter▢ 3/4 cup white all-purpose flour▢ 4 cups whole milk, separated▢ 1 cup (8 oz) sour cream (I use reduced fat/lite)▢ 2 and 1/2 cups sharp cheddar cheese, separated▢ Chives or green onions, optionalUS - Metric USMetric InstructionsPREP: Wash the potatoes and peel if desired (we like to leave the peel on -- it adds texture, flavor, and is easier!) Then cut into small cubes (1/2 inch in size). Dice the onion, dice the celery, dice the carrot. Mince the garlic. Thinly slice the un-cooked bacon (this is easiest with a very sharp knife and very cold bacon).BACON: In a very large pot, over medium heat, cook all of the bacon to desired doneness, about 6-10 minutes. Using a slotted spoon, remove the bacon on to a paper towel lined plate and dab off excess grease. Set bacon aside.DRAIN BACON FAT: Drain off all the bacon fat except for 3 tablespoons. I do this by lining a small bowl with foil and then pouring all the rendered bacon fat into the bowl. Quickly wipe down the pot and then measure out 3 tablespoons bacon fat from the foil lined bowl and add back into the pot. Once the bacon fat hardens, you can ball up the foil and save for another recipe or discard -- no mess 🙂VEGGIES: Add in the onion, celery, and carrot to the pot and saute, stirring frequently, over medium heat, about 5-7 minutes. Add the garlic in the last 30 seconds. Add in the diced potatoes and toss to coat. Add in the seasonings: salt, pepper, thyme, oregano, and ground cayenne pepper. (I add in 1/2 teaspoon EACH of salt and pepper here.) Toss to coat and cook for 1 minute.SIMMER: Cover everything with 6 cups chicken stock. SEE NOTE 1 to finish in crockpot. Heat to boiling and then reduce the heat and cook for about 10 minutes or until potatoes are fork tender.MASH: Using a potato masher, mash down some of the tender potatoes, leaving some still in chunks.CREAM MIXTURE: In another pot, melt the butter over medium heat. Slowly whisk in the flour and whisk until smooth. Cook for one minute over medium heat. Very slowly, while whisking constantly, add in 2 cups (463g) of milk. Whisk until thickened. Very slowly, while whisking constantly, add in the remaining 2 cups (463g) of milk. Again, stir until thickened. Add in a generous amount of salt and pepper (I add another 1/2 teaspoon of each, but add to your preference!) FINISH THE SOUP: back to the soup, pour in the cream mixture. Stir until thickened, about 5 minutes. Reduce the heat to low and stir in the sour cream, chives or green onions if using (we add about 1/4 cup), 2 cups (193g) of the cheese, and half of the cooked bacon. Stir until the cheese is melted.SERVE: Top individual bowls with remaining 1/2 cup cheese, remaining bacon, and any more chives/green onions as desired. Enjoy warm! Recipe NotesNote 1: To prepare this potato soup in the crockpot: Follow steps 1-5 and then put everything into the crockpot (besides the cooked bacon). Cook on low for 5-7 hours or high for 3-4 hours. Mash the potatoes in the crockpot and then continue on with step 7. Add everything in the crockpot and cover for 15-20 more minutes on high to heat everything through and then serve. You'll want to use a 6 quart crockpot for this potato soup. Nutrition FactsServing: 1serving | Calories: 400kcal | Carbohydrates: 29.9g | Protein: 16.1g | Fat: 24.1g | Cholesterol: 67.2mg | Sodium: 444.1mg | Fiber: 2.5g | Sugar: 7.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peppermint Rice Krispie Treats by Chelsea Lords These holiday Peppermint Rice Krispies Treats are easy to make and flavored like the best candy of the season — peppermint bark! These bars have peppermint candy mixed in the bars and are drizzled with two kinds of chocolate! Be sure to save these delicious variations for when peppermint bark is no longer in season: Scotcheroos, Chocolate Rice Krispies Treats, or Fruity Pebbles Rice Krispies Treats. Peppermint Rice Krispies Treats When a sweet reader emailed me to share a peppermint version of her favorite Rice Krispies Treats, I immediately added it to the top of my list! Of course there is a need for a holiday Krispies treat! And these do not disappoint! They’re not only topped with two kinds of chocolate, they’ve even got chocolate candies mixed into the cereal mixture, which get melted and integrated throughout the bars. Of course, they’ve also got crushed peppermint mixed into the bars and peppermint extract to make them extra minty and delicious. If you love Rice Krispies treats and you like peppermint bark, you are in for a new holiday favorite! Note: Rice Krispies is a trademarked product of The Kellogg Company. When making this recipe, feel free to use any brand of crispy rice cereal. Let’s talk about the peppermint in these bars We’ve got crushed candy canes, peppermint chocolate kisses, and peppermint extract in these bars. Below, I’ll break down each component: Candy canes or hard peppermint candies: I’ve found the easiest way to evenly crush the candy is with a mini food processor. I like this one in particular. A small powerful blender also works. (See quick tip below if you don’t have either.) We want these candies to be very finely crushed, so they’ll integrate better and not create unpleasant bites of hard candy. Peppermint chocolate kisses: Also known as candy cane kisses! These chocolate kisses are a favorite holiday candy of mine; they’ve got a smooth white creme with tiny bits of crunchy peppermint candy — they’re so good! They melt down a bit in these Krispies treats, adding a delicious richness and creaminess to the bars. Peppermint extract: Make sure to grab peppermint, not mint extract; the mint flavor will make these Peppermint Rice Krispie Treats taste like toothpaste! I have nothing against toothpaste, but I don’t want that flavor in my treats! The actual strength of the peppermint extract will also depend on the brand (some are more potent than others), so be sure to taste and adjust to personal preference, adding more for a stronger peppermint flavor. QUICK TIP No food processor or blender? No problem! Add the unwrapped peppermint candies to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed. Peppermint Rice Krispies Treat tips Prepare all the ingredients (but not the drizzling chocolates) before starting. Once these treats get going, they move quickly. I recommend lining the pan, crushing the peppermint, unwrapping the kisses, and measuring out the cereal before getting started. Use extremely FRESH marshmallows. The fresher the marshmallows, the softer and more enjoyable these treats turn out. When purchasing marshmallows, feel the bags to find the softest marshmallows. Keep the heat low. When marshmallows are exposed to high heat, they harden and that will make your bars hard. Keep the heat as low as possible, let them gently melt, and remove the marshmallows as soon as they’re melted. Remember to stir constantly as the marshmallows melt down. Avoid compressing. Don’t push the mixture into the pan. Instead, place it in the pan and gently press it down. The less compacted the bars are, the better they taste and easier they are to eat. How do you keep Peppermint Rice Krispies Treats from sticking to your hands? The secret here is cooking spray! Pour the mixture into the pan and then give both your hands a quick spritz with cooking spray (we like coconut oil-based cooking spray best, but any will work). Then, gently press the bars in and watch the magic happen — nothing will stick to your hands! Another option: slip your hands into plastic baggies and apply cooking spray for less cleanup. Storage These Peppermint Rice Krispies Treats are best (texture and taste-wise) within the first couple of days; we like them best on day one. Store the bars in an airtight container at room temperature. Freezing and thawing these bars affects the texture, and the chocolate will thaw and be grainy, so I don’t recommend freezing these bars. More holiday treats Christmas Snack Mix with a white chocolate drizzle Peppermint Bark Muddy Buddies with chopped peppermint bark candies Christmas Mason Jar Gift Ideas four Mason jar ideas Sugar Cookie Snack Mix with sugar cookie candies No-Bake Peppermint Cheesecake with a chocolate cookie crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Rice Krispies Treats 5 from 4 votes - Review this recipe These holiday Peppermint Rice Krispies Treats are easy to make and flavored like the best candy of the season -- peppermint bark! These bars have peppermint candy mixed in the bars and are drizzled with two kinds of chocolate! SAVE TO RECIPE BOX Print Recipe Peppermint Rice Krispies Treats 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These holiday Peppermint Rice Krispies Treats are easy to make and flavored like the best candy of the season -- peppermint bark! These bars have peppermint candy mixed in the bars and are drizzled with two kinds of chocolate! Course Dessert, Snack Cuisine American Keyword Peppermint Rice Krispie Treats Prep Time 25 minutes minutes Setting up time 1 hour hour 10 minutes minutes Total Time 1 hour hour 35 minutes minutes Servings 16 bars Chelsea Lords Calories 247kcal Author Chelsea Lords Cost $5.82 Ingredients▢ 5 tablespoons unsalted butter▢ 1 bag (16 oz.) miniature marshmallows divided▢ ¼ teaspoon fine sea salt▢ 1 teaspoon vanilla extract▢ ½ teaspoon pure peppermint extract (not mint)▢ 6 cups crispy rice cereal such as Rice Krispies▢ 4 peppermint sticks, unwrapped and crushed (~1/4 cup)▢ 20 candy cane kisses unwrappedTopping▢ ½ cup white chocolate chips or use milk, semi-sweet, or dark chocolate▢ 1 teaspoon vegetable oil divided▢ ½ cup milk chocolate chips▢ Optional: 1 additional peppermint stick crushed coarsely to top bars with; ¼ cup miniature chocolate chipsUS - Metric USMetric InstructionsPREP: Line a 9x9-inch pan with parchment paper (or foil) with an overhang; lightly spray with cooking spray and set aside. Measure out the cereal and set aside. Unwrap the candy canes and add them to a miniature blender or food processor. Pulse or chop until candy is very finely crushed into a powder. Set aside. Unwrap the kisses and set aside.MELT BUTTER AND MARSHMALLOWS: In a large pot, melt the butter over medium-low heat, stirring occasionally. As soon as the butter is melted, reduce the heat to low. Add in 8 cups (339g) of the miniature marshmallows. Stir constantly until the marshmallows are JUST melted. FLAVOR ADDITIONS: Immediately remove from the heat and stir in the salt, vanilla extract, and peppermint extract. Add in the cereal and crushed peppermint. Stir to coat in the marshmallow mixture. Once well coated, pour in the rest of the marshmallows (2 ½ cups). Stir. Finally, add in the unwrapped peppermint kisses and stir to mix them in; they will get melty (this is intended).ADD TO PAN: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and then press the mixture gently into the prepared pan. Don't press too hard or you'll get a dense/harder treat. Set aside to cool for about 10 minutes.CHOCOLATE TOPPING: Meanwhile, add the white chocolate and ½ teaspoon vegetable oil to a microwave-safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Transfer the melted chocolate to a plastic bag, cut off the tip, and drizzle evenly over the bars. Repeat with the milk chocolate and remaining ½ teaspoon vegetable oil (melt and drizzle over bars) If desired, add the last crushed peppermint stick (See Note 1) and miniature chocolate chips and allow the chocolate to harden at room temperature, about 30 minutes to an hour.ENJOY: Use the parchment overhang to pull the bars out from the pan. Use a sharp knife to make cuts. (Run a knife under hot water, then dry with a towel for easier cutting.) These bars are best enjoyed the same day. Video Recipe NotesNote 1: Candy topping: For the crushed candy cane topping, I add one unwrapped candy cane to a small plastic bag and seal the bag. Crush with a rolling pin coarsely and then sprinkle on top of the treats. Nutrition FactsCalories: 247kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 111IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 0.3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peppermint Fudge by Chelsea Lords Easy and rich Peppermint Fudge with three types of chocolate ready in 30 minutes or less with no special equipment required! Why We Love This Peppermint Fudge Simple to Make: Ready in 30 minutes with common ingredients. Holiday Inspired: Combines rich chocolate with peppermint for a festive treat, like this Peppermint Bark. Customizable: Provides different options for chocolate lovers. High-Quality Flavor: Uses premium chocolate and peppermint extract for the best flavor. No Special Equipment: Requires no candy thermometers or complex tools. Ingredients Butter: Adds creaminess to the peppermint fudge layers. Chocolate Chips: Form the rich, flavorful base layer. Sweetened Condensed Milk: Sweetens and binds the fudge, creating a creamy texture. Vanilla: Makes the base layer more flavorful. White Chocolate Chips: Create a creamy, contrasting top layer. Pure Peppermint Extract: Adds a refreshing mint flavor. Peppermint Crunch Candy Topping (optional): Adds festive crunch and appearance. QUICK TIP Enjoy Peppermint Fudge chilled. Store in an airtight container to prevent drying. Best consumed within a day due to moisture affecting the topping, but can last 1-2 weeks in the fridge. How To Make Peppermint Fudge Line: 8×8-inch pan with parchment. Base: Melt butter, chocolates, half milk, salt, add vanilla, chill. Layer: Melt butter, white chocolate, rest milk, salt, peppermint, add to base. Chill: Top with candy, refrigerate until set. Serve: Cut, store in fridge. Throw them in a Free Christmas Printable and gift them! Peppermint Fudge Tips Line Pan: Use parchment or foil for easy removal. Quality Chocolate: Choose high-quality brands like Ghirardelli or Guittard for better flavor. Food Scale: Use to precisely divide sweetened condensed milk for even layers. Heavy Pan: A heavy-bottomed nonstick pan prevents burning. Low Heat: Cook on low to avoid quick or uneven heating and burning. Stir Constantly: Use a heat-resistant spatula to stir and press layers for smoothness. More Christmas Treats Christmas Snack Mix Peppermint Bark Pretzels Sugar Cookie Snack Mix Christmas Cookie Truffles Peppermint Brownies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Fudge 4.86 from 7 votes - Review this recipe Easy and rich Peppermint Fudge with three types of chocolate ready in 30 minutes or less with no special equipment required! SAVE TO RECIPE BOX Print Recipe Peppermint Fudge 4.86 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy and rich Peppermint Fudge with three types of chocolate ready in 30 minutes or less with no special equipment required! Course Dessert, Snack Cuisine American Keyword peppermint fudge Prep Time 30 minutes minutes Chilling Time 4 hours hours Total Time 4 hours hours 30 minutes minutes Servings 36 pieces (1, 8 x 8 pan) Chelsea Lords Calories 97kcal Author Chelsea Lords Cost $6.72 Ingredients▢ 4 tablespoons unsalted butter, divided▢ 3/4 cup milk chocolate chips (Note 1)▢ 3/4 cup dark chocolate chips▢ 1 can (14 oz) sweetened condensed milk, divided▢ 1/4 teaspoon salt, divided▢ 1 teaspoon vanilla extract▢ 1 and 1/2 cups white chocolate chips▢ 1/2 teaspoon pure peppermint extract▢ Optional: 3 tablespoons peppermint crunch candy topping, (Note 2)US - Metric USMetric InstructionsPREP: Line 8x8-inch pan with parchment/foil, leaving an overhang for easy removal. Cut butter into tablespoons.CHOCOLATE BASE: Combine 2 tablespoons butter, milk chocolate chips, dark chocolate chips, half of the sweetened condensed milk (198g), and 1/8 teaspoon salt in a thick-bottomed, nonstick pan over low heat. Constantly stir with a heat-resistant spatula, scraping the sides and bottom. Do not raise the heat—patience ensures a smooth mixture.ADD FLAVOR: Once melted, take pan off the heat. Mix in vanilla thoroughly. Pour into the prepared pan, smoothing into an even layer with the spatula. Refrigerate while preparing the white chocolate layer.WHITE CHOCOLATE TOPPING: Clean and dry the pan. Add remaining 2 tablespoons of butter, white chocolate chips, rest of the sweetened condensed milk, and 1/8 teaspoon salt. Heat on low, stirring constantly. After melting, remove from heat, add peppermint extract, and mix well. Pour over chilled fudge, spreading evenly to cover the bottom layer.CHILL: Sprinkle Peppermint Crunch candy over fudge, pressing gently. Cover and refrigerate 4-8 hours until firm.SERVE: Remove fudge using the parchment paper overhang. Cut into small pieces using a hot, sharp knife (run knife under hot water and dry it).STORAGE: Store Peppermint Fudge in the fridge in an airtight container; best enjoyed cold within 2-3 days, remains fresh up to 2 weeks. Avoid leaving out to prevent drying. Video Recipe NotesNote 1: Mix dark and milk chocolate chips for the base, or use one type for simplicity. Choose semi-sweet for less sweetness, dark for intense flavor, or milk chocolate for a milder taste. Opt for high-quality chips for optimal flavor. Note 2: Peppermint Crunch Sprinkles® or Candy Cane Crunch®, or crushed candy canes for topping. For crushed canes, pulse in a food processor or crush in a double-bagged plastic bag with a rolling pin or meat mallet into fine crumbs. Nutrition FactsServing: 1serving | Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 31mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Oreo Fudge by Chelsea Lords Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors. Why We Love This Oreo Fudge Best Flavor: Mirrors Oreo’s creamy center with crunchy cookie bits. Perfect Texture: Smooth fudge with contrasting Oreo crunch. Balance: Salt offsets sweetness for harmony. Simple to Make: Easy prep with common ingredients. Holiday Gifting: Perfect to gift during the holidays. Oreo Fudge Ingredients White Chocolate Chips: Opt for quality brands (e.g., Ghirardelli®, Guittard®) for better flavor. Butter: Unsalted for creamy texture and salt control. Salt: Enhances flavors and balances sweetness. Sweetened Condensed Milk: Full fat required for proper Oreo Fudge consistency. Oreo Cookies: Or any off-brand chocolate sandwich cookies work! QUICK TIP For the Oreos cookie addition, there is no need to remove the cream filling! Coarsely chop the Oreos for the best texture. How To Make Oreo Fudge Prepare: Line pan, chop Oreos with filling. Melt: Combine white chocolate, butter, and condensed milk on low heat. Mix: Off heat, add salt and Oreos. Pour: Into pan, top with Oreos (optional). Chill: Refrigerate, cut, and serve. Tips For Success Use a heavy-bottomed nonstick pan on low heat to prevent burning Prepare Pan: Choose 8×8 for thicker or 9×9 for thinner fudge; line with parchment or foil. Add extra crushed Oreos on top immediately after pouring. Allow time to set. Variation: For peppermint flavor, substitute with Mint Oreos and add peppermint extract like this Peppermint Fudge. STORAGE Room Temperature: Store in an airtight container for up to 1 week. Refrigerate: Keep in an airtight container; enjoy within 2 weeks for best texture. Freeze: Wrap in plastic, then foil, and place in an airtight container; freeze up to 3 months. Thaw in fridge. More Oreo Recipes Oreo Ice Cream Cake Oreo Balls Icebox Cake Oreo Fluff Mini Oreo Cheesecakes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oreo Fudge 5 from 1 vote - Review this recipe Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors. SAVE TO RECIPE BOX Print Recipe Oreo Fudge 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors. Course Dessert Cuisine American Keyword oreo fudge Prep Time 15 minutes minutes Cook Time 10 minutes minutes Chilling Time 3 hours hours Total Time 3 hours hours 25 minutes minutes Servings 36 pieces Chelsea Lords Calories 183kcal Author Chelsea Lords Cost $6.72 Ingredients▢ 4 tablespoons unsalted butter▢ 3 cups white chocolate chips (Note 1)▢ 1/4 teaspoon salt▢ 1 can (14 oz) sweetened condensed milk (Note 2)▢ 1 teaspoon pure vanilla extract▢ 2 cups coarsely chopped Oreo cookies (~16 full Oreos)▢ Optional: 2 additional Oreos, crushed US - Metric USMetric InstructionsPREP: Line 9x9-inch pan with parchment/foil, leaving an overhang for easy removal. (Note 3.) Cut butter into tablespoons. Coarsely chop 2 cups of Oreos.COMBINE: Melt butter, white chocolate, salt, and sweetened condensed milk together in a thick-bottomed, nonstick pan on the lowest heat setting. Constantly stir with a heat-resistant spatula, scraping the sides and bottom. Do not raise the heat—patience ensures a smooth mixture.ADD FLAVOR: Once ingredients are melted, take the pan off the heat. Mix in the vanilla. Gently fold Oreos into the mixture.CHILL: Pour mixture into prepared pan. Using a spatula sprayed with cooking spray, smooth fudge into an even layer. Crush remaining 2 Oreos and sprinkle over top, pressing them gently into the surface. Cover and refrigerate for 3-5 hours, or until the fudge is set and firm.SERVE: Lift fudge out of the pan using the parchment paper overhang. Cut into small pieces using a hot, sharp knife (run knife under hot water and dry it).STORAGE: Store Oreo Fudge in the fridge in an airtight container; best enjoyed cold within 2-3 days, remains fresh up to 2 weeks. Avoid leaving out to prevent drying. Video Recipe NotesNote 1: Use high-quality chocolate for better Oreo Fudge taste; recommended brands: Ghirardelli® and Guittard® (not sponsored). Note 2: Use full-fat sweetened condensed milk, NOT evaporated milk. Note 3: For thicker fudge, use an 8x8-inch pan; photos in the post show a 9x9-inch pan. Nutrition FactsCalories: 183kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 98mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Frosted Honey Graham Cookies by Chelsea Lords Frosted Honey Graham Cookies start with a soft, chewy, and sweet graham cracker-filled cookie base. They’re loaded with cream cheese frosting, crushed graham crackers, and a drizzle of honey. Frosted Honey Graham Cookies These soft, chewy, sweet cookies are inspired by a favorite treat of ours at a local bakery. They serve a seasonal cookie — warm graham cracker cookies topped with frosting, a honey drizzle, and graham cracker crumbs. Since they’re not always available at the store, the boys and I decided to re-create our own version at home. And you know what they say — homemade is always best! We couldn’t be happier with our re-creation. Frosted Honey Graham Cookies are definitely a new family favorite. Graham Crackers For the cookie base, there are actual graham crackers mixed into the dough. This creates a strong graham presence and flavor and contributes to the softness and sweetness of the cookies. A couple of tips: Thoroughly crush the graham crackers. While you can crush the graham crackers in a bag with a rolling pin, I highly recommend a high-powered blender or food processor. It’s important to have fine crumbs throughout the entire cup of graham crackers. If you have larger un-crushed chunks it will mess up the texture of the cookies. Measuring. Once the crackers are thoroughly crushed, we can get the exact measurement. Spoon the crushed crumbs into a measuring cup making sure to fill the cup to the very top and level off the top with the back of a table knife. While the crumbs don’t necessarily need to be packed into the measuring cup, be sure to completely fill the cup to get the right measurement. Egg yolk These cookies call for one large egg and one egg yolk. The additional egg yolk contributes to richer flavor and softer texture. You can save the egg white and add it to breakfast the next morning (we love this egg skillet) or use it in our favorite egg wrap. Frosted Honey Graham Cookie Tips Let the melted butter cool: Once the butter melts, it needs to cool back to room temperature. If the melted butter is still hot, it will melt the sugars and cause greasy cookies. Chill the dough: Since the butter gets melted, the dough needs time to chill so the butter can re-solidify. Don’t rush the chilling time or you’ll likely find yourself with pancake-flat cookies. On the flip side, if the dough is chilled too long, it does have a tendency to dry out. The cookies also don’t spread as nicely when baking, if the dough is chilled too long. Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are likely packing in way too much flour, which will yield poofy and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. Frosted Honey Graham Cookies Tips, continued Bake on a Silpat® liner or parchment paper. This helps bake these cookies evenly without burning or browning too much on the bottoms. Plus the clean-up is effortless! Press the edges of the cookies in. Working quickly, right out of the oven, use the back of a large spoon to press the edges of the cookies into the center. (Watch the video or see the picture below for a visual!). This creates really great crispy edges and ensures the cookie has a nice chewy center. You’ll need to work quickly as the cookies set up quickly and resist being pressed inwards after sitting out for more than a minute or two. Bake at 325 degrees F (162°C). Most of my cookie recipes bake at 350 degrees F (176°C), but Frosted Honey Graham Cookies are best at 325 (162°C). The temperature is an easy thing to miss, and it makes a big difference in the softness of these cookies. Cream Cheese Frosting We tried these Frosted Honey Graham Cookies with both honey-butter frosting and buttercream frosting first. Unfortunately, the cookies were way too sweet (and that is coming from a sweets lover!). After that, we turned to our trusty cream cheese frosting recipe which ended up being a really nice complement to the sweet cookie base. Here are a few cream cheese frosting tips: Set out the butter and cream cheese about an hour before baking to get them to room temperature. If these ingredients aren’t at room temperature, they won’t combine smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring the cream cheese and butter to room temperature quickly. Don’t forget the flavor enhancers. Salt and vanilla add so much to the frosting. The salt helps to intensify flavors and balance the sweetness; the vanilla gives an overall improved flavor to the frosting. Slowly add in the powdered sugar. Add more or less powdered sugar, according to personal taste preferences. More sugar will make the frosting sweeter and firmer, and less sugar will leave the frosting tangier and softer. Frosting the cookies. Wait for the cookies to fully cool and firm up before frosting them. While you can apply frosting with a table knife, these cookies are so soft that they hold up better when you pipe on the frosting instead. QUICK TIP To frost these cookies, fill a plastic bag with frosting; squeeze it down to one corner, and cut off the very tip. Then, holding the cookie in one hand and the frosting bag in the other, swirl the frosting from the inside of the cookie outward. Frosted Honey Graham Cookie Toppings Additional graham cracker crumbs: There will probably be some leftover crumbs from crushing graham crackers for the cookie base — and this is where you can use them! If not, break up a few crackers directly over the cookies. It’s not too important the size of the crumbs here; a variety in crumb size is nice! Broken graham cracker pieces: For a bakery-style cookie appearance, I like adding a larger piece of graham cracker into the center of the cookie. This is totally optional, but it adds a nice visual touch. A drizzle of honey: Here’s where the “honey” element comes in with these cookies! Right before serving, warm up some honey and drizzle on the cookies. Be careful though: a little goes a long way and can easily overpower the cookies! Frosted Honey Graham Cookies Storage Because of the cream cheese frosting, these cookies don’t store or freeze well once they’re frosted. If you’re going to have extra cookies that won’t be enjoyed the same day, I recommend storing the frosting and cookies separately and frosting right before serving. The frosting needs to be stored in an airtight container in the fridge, while the cookies do best when stored at room temperature. Allow the frosting to soften/come to room temperature for about 30 minutes before frosting the cookies; it’s very stiff right out of the fridge. More cookie recipes Cinnamon Roll Cookies with a cinnamon-sugar topping Soft Pumpkin Cookies with chocolate chips Edible Cookie Dough made food safe Lemon Cheesecake Cookies with a lemon glaze Avalanche Cookies no baking required! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Honey Graham Frosted Cookies 5 from 4 votes - Review this recipe Frosted Honey Graham Cookies start with a soft, chewy, and sweet graham cracker filled cookie base. They're loaded with cream cheese frosting, crushed graham crackers, and a drizzle of honey. SAVE TO RECIPE BOX Print Recipe Honey Graham Frosted Cookies 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Frosted Honey Graham Cookies start with a soft, chewy, and sweet graham cracker filled cookie base. They're loaded with cream cheese frosting, crushed graham crackers, and a drizzle of honey. Course Dessert, Snack Cuisine American Keyword Honey Graham Frosted Cookies Prep Time 30 minutes minutes Cook Time 10 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 40 minutes minutes Servings 16 cookies Chelsea Lords Calories 483kcal Author Chelsea Lords Cost $5.12 IngredientsCookies▢ 12 tablespoons (3/4 cup) unsalted butter melted▢ 1/2 cup white granulated sugar▢ 3/4 cup light brown sugar, lightly packed▢ 1 large egg YOLK (discard or save the white)▢ 1 large egg▢ 1/2 tablespoon pure vanilla extract▢ 1 and 3/4 cups white all-purpose flour measured correctly (See Note 1)▢ 1 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1 cup graham cracker crumbs (lightly packed), (about 9 full sheets)Cream Cheese Frosting▢ 4 ounces cream cheese (the block cream cheese, not spreadable), softened, not melted▢ 4 tablespoons unsalted butter softened, not melted▢ 2 cups powdered sugar▢ 1/8 teaspoon fine sea salt▢ 1 teaspoon vanilla extractUS - Metric USMetric InstructionsBUTTER AND SUGARS: Melt the butter in a microwave-safe bowl in the microwave. Set aside and let cool to room temperature, about 5 minutes. (If the butter is hot when it is added to the sugars, it will melt the sugars and cause greasy cookies.) Once the butter has cooled, pour it into a large bowl. Add in the brown and white sugar. Stir well until completely incorporated and smooth.EGGS AND VANILLA: Add in 1 full egg and then 1 egg yolk (discard the white or save for another recipe). Add in the vanilla and stir until smooth.DRY INGREDIENTS: In another bowl, toss together the flour, baking soda, and salt. Add whole graham crackers to a blender or food processor and crush until you have 1 cup of very fine crumbs (gently pack in the measuring cup). Add the graham cracker crumbs to the dry ingredients. Stir everything to combine. COMBINE: Combine the wet and dry ingredients and mix until just combined avoiding over-mixing.ROLL COOKIE DOUGH BALLS: Using a tablespoon measuring spoon, get 2 tablespoons of dough per cookie (45g if you have a food scale per cookie). Roll the cookie dough balls large and tall (rather than round). Place on a parchment paper-lined plate, cover tightly and chill for 1 hour and up to 4 hours. BAKE: Preheat the oven to 325 degrees F (162 degrees C) and line a pan with parchment paper or a Silpat liner. Space 6 cookies per cookie sheet (because they spread a lot). Bake for 10-14 minutes or until slightly browned at the edges. Remove from the oven and immediately use the back of a spoon to press the edges of each cookie into the center. (See video or photos.) Work quickly-- the cookies firm up quickly. This will give each cookie a great crispy edge. Let stand on the tray for 4 more minutes then use a spatula to remove the cookie from the sheet pan to a cooling rack. Let cool completely before frosting. FROSTING: Meanwhile, make the frosting. In a stand mixer fitted with the whisk attachment (or a large bowl and a hand mixer), beat the softened (not melted) cream cheese and butter until creamy for about 2 minutes at medium-high speed. Add the powdered sugar, salt, and vanilla. Beat until the frosting is soft and creamy. Avoid overbeating the mixture or you'll get whipped frosting. (If the frosting does happen to be too wet, add a bit more powdered sugar and if it is too dry, add a touch of milk or cream.)FROST AND DECORATE: Transfer the frosting to a plastic bag and cut off the tip of the bag. Pipe in a swirl around each completely cooled cookie. If desired, crush a bit of graham cracker on top of the cookie and garnish the center of each cookie with a piece of graham cracker. Drizzle a little bit of warm honey on top of each cookie. This is optional; a little goes a long way. Enjoy! Video Recipe NotesNote 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. Nutrition FactsCalories: 483kcal | Carbohydrates: 79g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 290mg | Potassium: 85mg | Fiber: 1g | Sugar: 51g | Vitamin A: 497IU | Calcium: 38mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Cookie Butter Bars by Chelsea Lords Cookie Butter Bars start with a simple oatmeal cookie dough with a gooey cookie butter and chocolate filling. Use leftover cookie butter in these tasty Cookie Butter Cups, Cookie Butter Meltaways, or as a delicious topping for Crepes. Cookie Butter Bars These Carmelitas are one of the dessert recipes I turn to most often. They are downright delicious and always a hit wherever I take them. One day, as I went to make them and after making the oatmeal dough, I realized I was all out of caramels. That’s when I had probably my best idea to date (not being dramatic here;) why not substitute caramel with cookie butter? Let me tell you, this combination is unbelievably good. We pack these sweet oatmeal Cookie Butter Bars with melty milk chocolate and gooey cookie butter. They’re such a unique, rich, and totally delicious treat! QUICK TIP What Is Cookie Butter? Cookie butter (also called Biscoff) is a spread made from crushed cookies, usually Speculoos. It’s creamy like peanut butter, with a rich, sweet flavor. Ingredients Butter: Make sure it’s softened to room temperature for easier mixing into the dough. Brown sugar: Pack it firmly into the measuring cup to ensure the right amount of sweetness and moisture in the bars. Vanilla: Use pure vanilla extract for the best flavor. Oats: Use regular, old-fashioned oats, not quick or steel-cut. Baking soda: Check if it’s still good so the bars will rise properly. Salt: Use fine salt salt for even flavor distribution. Flour: Measure it carefully so the bars turn out right. Don’t press down the flour in the measuring cup, and make sure it’s level on top. Too little flour can make the bars greasy, and too much can make them dry. Cookie butter: Find it at Trader Joe’s or in the nut butter section. Chocolate chips: Use your favorite kind! I like milk chocolate best, but some other great alternatives: white chocolate, dark chocolate, butterscotch, or semi-sweet chocolate! How To Make Cookie Butter Bars Prep: Preheat your oven and line a baking pan with parchment paper. Make Dough: Mix melted butter, brown sugar, vanilla, oats, flour, baking soda, and salt. Make sure everything is evenly mixed. I like to use hand mixers or a stand mixer here. First Layer: Press half of the dough into the pan and bake until lightly browned. Press it down into one even layer for even baking. Add Fillings: Sprinkle chocolate chips over the base, then spread warmed cookie butter. I like to smooth it over with a spatula. Top Layer: Crumble remaining dough over the fillings. Keep the top layer loose for a light texture. Bake Again: Bake until the top is lightly golden. Keep an eye on baking time for even cooking. Cool and Serve: Let bars cool completely before cutting into squares. Letting them cool down makes cutting them easier. Cookie Butter Bar Tips Parchment Paper: Line the pan with parchment paper for easy removal and cleanup. This keeps the bars from sticking and makes it easy to take them out. Leave an overhang to make the bar removal even easier. Even Crust: Press the oatmeal mixture evenly into the pan to make sure the bottom of the bars is the same thickness all over. Cookie Butter Spreading: Use a spatula or the back of a spoon to spread the cookie butter evenly over the chocolate chips, aiming for the same thickness everywhere. Warm up the cookie butter in the microwave so it’s easier to pour. Oatmeal Crumble: Sprinkle the remaining oatmeal mixture evenly over the caramel layer for a good balance of flavor in every bite. Let the bars cool completely before cutting: They’re too soft and crumbly when they’re hot, but taste the best when they’re completely cooled down. STORAGE Store Cookie Butter Bars in an airtight container at room temperature for 3-4 days. To freeze leftovers, wrap each bar individually and place them in a large zip-top bag. Thaw at room temperature; if the chocolate looks speckled, it’s just the milk solids rising to the top and is normal. More Delicious Desserts 7 Layer Bars with three kinds of chocolate Oatmeal Cookies soft and chewy, with a hint of cinnamon Caramel Cookie Bars sweet and salty Vanilla Cheesecake Bars with a berry sauce Dessert Cheese Ball brownie batter flavored FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cookie Butter Bars 4.80 from 5 votes - Review this recipe These Cookie Butter Bars start with a simple oatmeal cookie dough that is baked, then topped with chocolate chips and lots of gooey cookie butter and finished off with another layer of oatmeal cookie dough. SAVE TO RECIPE BOX Print Recipe Cookie Butter Bars 4.80 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Cookie Butter Bars start with a simple oatmeal cookie dough that is baked, then topped with chocolate chips and lots of gooey cookie butter and finished off with another layer of oatmeal cookie dough. Course Dessert, Snack Cuisine American Keyword Cookie Butter Bars Prep Time 15 minutes minutes Cook Time 22 minutes minutes Total Time 37 minutes minutes Servings 16 bars Chelsea Lords Calories 259kcal Author Chelsea Lords Cost $5.62 Ingredients▢ 3/4 cup (12 tbsp) unsalted butter, at toom temp▢ 3/4 cup light brown sugar, packed▢ 1 teaspoon vanilla extract▢ 1 cup old-fashioned oats (not steel cut or quick oats!)▢ 1 teaspoon baking soda▢ 1/4 teaspoon salt▢ 1-14 cups white flour▢ 1 cup cookie butter or Biscoff spread ▢ 1 cup milk chocolate chips (or semi-sweet or dark) (Note 2)US - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Lightly grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal later.BATTER: In a large bowl, mix together the room temp butter, brown sugar, flour, oats, baking soda, vanilla extract, and salt using electric hand mixers until a thick dough forms. Divide the mixture in half and press half of it into the prepared pan.COOKIE BUTTER: Measure out 1 cup of cookie butter and place it in a microwave-safe bowl. Microwave for 15-30 seconds or until warm enough to pour.BAKE BASE: Bake the base for 8 minutes, then remove from the oven. Sprinkle the chocolate chips evenly over the crust. Pour the cookie butter over the chocolate chips, using a spatula to gently smooth it into an even layer.BAKE BARS AGAIN: Crumble the remaining oatmeal mixture over the caramel layer (don't press it down), then bake for another 13-18 minutes until the edges are lightly browned and the top is set.LET STAND: Remove from the oven and allow to cool at room temperature for at least 1 hour before cutting into bars. These bars are best enjoyed within 2-4 days when stored in an airtight container. Recipe NotesNote 1: You can find Cookie Butter at Trader Joe's and Biscoff Spread at most grocery stores--look by the nut butter! Note 2: I love milk chocolate chips, but if you prefer less sweetness or like dark chocolate more, go for semi-sweet or dark chocolate chips instead. Nutrition FactsServing: 1serving | Calories: 259kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 45mg | Fiber: 1g | Sugar: 16g | Vitamin A: 277IU | Calcium: 16mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Curry Soup by Chelsea Lords Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend and lots of veggies. Chicken Curry Soup This Coconut Curry Chicken is easily one of the most popular recipes on this site and a personal family favorite. I had all the ingredients to make it a few weeks ago and when we were surprised with snow, I decided to channel that recipe into a soup instead. This soup offers a robust flavor from red curry paste and a mix of curry powder, garam masala, coriander, and cumin. Thick and creamy without heavy cream or butter, it’s an ideal choice for a comforting, wholesome meal. Ingredient Coconut Oil: For sautéing and adding a coconut flavor. Onion, Carrots, Red Pepper, Garlic, Ginger: These aromatics build a flavorful base. Seasonings & Red Curry Paste: Provide heat, earthiness, and aromatic flavors. Sugar: Caramelizes vegetables, adding sweetness. Potatoes: Contribute to soup’s thickness and texture. Coconut Milk, Chicken Stock: Create a creamy, rich base. Chicken: Adds protein and heartiness to the curry chicken soup. Peas: Bring color and mild sweetness. Cilantro: Offers a fresh herbal touch. Lime Juice, Cashews (Garnish): Enhance flavor with tangy freshness and crunchy texture. How To Make Chicken Curry Soup Sauté: Cook onions, carrots, pepper, garlic, ginger in coconut oil. Season with salt and pepper. Season: Add sugar, red curry paste, curry powder, garam masala, cumin, coriander, red pepper flakes. Potatoes: Include potatoes, season, and cook briefly. Add Liquids: Pour in chicken stock and coconut milk, then season. Simmer: Boil and simmer until thick and potatoes are tender. Final Ingredients: Add chicken and peas, warm through. Garnish & Serve: Add cilantro, and serve with lime, cashews, and naan. STORAGE Storage Can you freeze chicken curry soup? Yes! Let the soup cool completely. Divide into portion-sized containers. Seal tightly and freeze. It should last up to 3 months. Refrigerate: Store in an airtight container in the fridge for up to 5 days. Reheat: Warm on the stove or in a microwave. If frozen, thaw in the fridge overnight before reheating. Avoid: Freezing with garnishes like cilantro or cashews; add these fresh when serving. More Comforting Soup Recipes Carrot Soup Chicken Pot Pie Soup Chickpea Soup Creamy Chicken Noodle Soup Lentil Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Curry Soup 5 from 4 votes - Review this recipe Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies. SAVE TO RECIPE BOX Print Recipe Chicken Curry Soup 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies. Course Dinner, Main Course, Soup Cuisine Healthy, Indian, Mediterranean Keyword chicken curry soup Prep Time 1 hour hour Cook Time 40 minutes minutes Total Time 1 hour hour 40 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 682kcal Author Chelsea Lords Cost $7.61 Ingredients▢ 1/4 cup coconut oil measured when solid▢ 1 and 1/2 cups finely diced yellow onion (1 very large onion)▢ 1 cup finely diced carrots (~2-3 large carrots)▢ 1 red pepper diced▢ 2 tablespoons finely minced garlic (~4-5 cloves)▢ 1 tablespoon finely minced ginger (~1-inch piece of ginger)▢ 2 tablespoons red curry paste (I use Thai Kitchen)▢ 1 tablespoon white granulated sugar▢ 1 tablespoon yellow curry powder▢ 1 teaspoon garam masala▢ 1/2 teaspoon EACH: ground cumin and ground coriander▢ 1/4 teaspoon red pepper flakes optional▢ Fine sea salt and freshly cracked pepper▢ 2 and 1/2 cups Yukon gold potatoes (cut into 1/2-inch pieces)▢ 2 cans (13.5 oz.; 400mL EACH) regular (full-fat) coconut milk (I use Imperial Kitchen)▢ 2 cups chicken stock (I recommend Swanson)▢ 2 and 1/2 cups shredded rotisserie chicken▢ 2/3 cup frozen peas▢ 3 tablespoons finely chopped fresh cilantro optional▢ Garnish with: lime juice and cilantro and cashews▢ Serve with: toasted naan breadUS - Metric USMetric InstructionsSAUTE AROMATICS: Heat 1/4 cup coconut oil in a large pot over medium heat. Add finely diced onion, diced carrots, diced pepper, minced garlic, minced ginger (reduce ginger if sensitive to ginger). Season with 1/8 teaspoon each of salt and pepper, and sauté, stirring occasionally until onion is translucent and veggies begin to soften, 8-10 minutes.SEASONINGS: Sprinkle the sugar over veggies and sauté to begin the caramelization, about 3-4 more minutes. Add 2 tablespoons red curry paste and seasonings: 1 tablespoon curry powder, 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, and salt and pepper to taste (I add 1/4 teaspoon of each). Sauté for 1 minute, stirring constantly. POTATOES: Add the potatoes and season again with salt and pepper (I add 1/4 teaspoon each). Cook, still over medium heat, stirring frequently, for 5 minutes.ADD LIQUID: Pour in chicken stock and coconut milk, and season once again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper).SIMMER: Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce the heat, to medium or until the soup is at a rapid simmer (bubbling at edges). Cook, stirring occasionally, until soup has reduced down and thickened and potatoes are tender, about 18-25 minutes.CHICKEN AND PEAS: Add in chicken, frozen peas, and another 1/4 teaspoon salt (or salt as needed). Stir well into the soup and cook until warmed through, about 1-2 minutes. Remove from heat and stir in the cilantro.SERVE: Divide among bowls and top with more fresh cilantro and a squeeze of fresh lime. Sprinkle in some chopped cashews if desired. Serve alongside toasted naan bread (See Note 2). Video Recipe NotesNote 1: Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken and give you the rich full flavor that regular coconut milk will. Cream of coconut is far too sweet and coconut cream tends to be too thick (and overpoweringly coconut flavored) for this soup. (We're looking for shelf-stable cans of coconut milk, not refrigerated coconut milk. Typically canned coconut milk can be found on the international aisle, with the Latin or Asian products.) In this soup, I've tested it with Imperial Kitchen's® coconut milk. Note 2: If you're serving naan bread with this Chicken Curry Soup, I recommend charring it before serving. To do this: Spray both sides of the naan with olive oil cooking spray and "grill" the bread on the stovetop over an open flame until slightly charred. Alternatively, warm (covered with a damp paper towel) in the microwave. Nutrition FactsServing: 1serving | Calories: 682kcal | Carbohydrates: 57g | Protein: 50g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 146mg | Sodium: 772mg | Potassium: 1244mg | Fiber: 9g | Sugar: 15g | Vitamin A: 15790IU | Vitamin C: 84mg | Calcium: 97mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
