Type what you have

Ingredients

• ✓ corn syrup
• honey
• white sugar
• peanut butter
• vanilla extract
• popcorn

Instructions

1. 1 Bring corn syrup, honey, and sugar to a boil in a saucepan; cook at a boil for 2 minutes. Immediately remove from heat and stir peanut butter and vanilla into syrup mixture until peanut butter has melted completely.
2. 2 Pour popcorn into a large bowl; pour sauce over popcorn and stir until evenly coated. Allow to cool completely and break into chunks to serve.

By Sherri

Ingredients

• ✓ corn syrup
• pretzel twist
• butter
• brown sugar
• salt

Instructions

1. 1 Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet. Arrange pretzels in a single layer baking sheet.
2. 2 Combine butter, brown sugar, corn syrup, and salt in a large saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 244 degrees F (117 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
3. 3 Pour hot mixture over pretzels; toss to coat evenly.
4. 4 Bake pretzels in preheated oven for 10 minutes. Stir; continue to bake until crisp, about 10 minutes. Remove from oven and break into individual pieces. Cool on wire rack or parchment paper.

By JOYCEINDAYTON

Ingredients

• ✓ corn syrup
• cinnamon red hot candy
• butter
• popcorn

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
2. 2 Combine cinnamon candies, butter, and corn syrup in a medium pot over medium heat. Bring to a boil and cook for 5 minutes.
3. 3 Pour hot syrup over popcorn in a large, heatproof bowl; stir to cover popcorn as evenly as possible. Spread popcorn out onto the prepared baking sheets.
4. 4 Bake in the preheated oven until candy coating is set, about 30 minutes.

By CLField

Ingredients

• ✓ corn syrup
• butter
• brown sugar
• pecan
• almond
• corn and rice cereal

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
2. 2 In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
3. 3 Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
4. 4 Bake for 1 hour, stirring every 15 minutes.
5. 5 As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

By Trish Bennett

Ingredients

• ✓ corn syrup
• popcorn
• white sugar
• butter
• soft drink mix
• baking soda

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Grease a large baking sheet. Place popped popcorn in a large bowl.
2. 2 Combine sugar, corn syrup, and butter in a saucepan; bring to a boil until sugar dissolves, about 3 minutes.
3. 3 Combine drink mix and baking soda in a large bowl; pour sugar mixture into drink mixture, stirring carefully. Sugar mixture will bubble. Pour mixture over popcorn; toss to evenly coat. Transfer coated popcorn to baking sheet.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until coating has hardened, about 30 minutes. Cool and break popcorn into pieces.

By Bernie Theus

Ingredients

• ✓ corn syrup
• pretzel
• nut
• butter
• brown sugar
• salt

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.
3. 3 In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together.
4. 4 Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.

By Kevin Ryan

Ingredients

• ✓ corn syrup
• cinnamon chex cereal
• pecan
• butter
• brown sugar
• peach

Instructions

1. 1 In large microwavable bowl, place cereal and pecans.
2. 2 In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 1 minute 30 seconds, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 minutes, stirring after every minute. Toss in peaches.
3. 3 Spread on waxed paper. Cool 5 minutes. Store loosely covered.

By Chex

Ingredients

• ✓ corn syrup
• butter
• white sugar
• corn and rice cereal
• crispy rice cereal
• almond
• coconut

Instructions

1. 1 In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.
2. 2 Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.

By Joanna Knudsen

Ingredients

• ✓ corn syrup
• chocolate chex cereal
• brown sugar
• butter
• margarine
• baking soda
• vanilla baking chip

Instructions

1. 1 Place cereal in a large microwave-safe bowl; set aside. Line a cookie sheet with waxed paper.
2. 2 In a 2-cup microwave-safe measuring cup, microwave brown sugar, butter, and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
3. 3 Stir baking soda into sugar mixture, stirring until dissolved. Pour over cereal, stirring until evenly coated. Microwave coated cereal on High 3 minutes, stirring every minute.
4. 4 Spread cereal mixture over the prepared cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
5. 5 In a small microwave-safe bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).
6. 6 Drizzle melted baking chips over snack. Refrigerate until set, 10 minutes or longer. Store in a tightly covered container.

By Chex

Ingredients

• ✓ corn syrup
• brown sugar
• butter
• baking soda
• vanilla extract
• wheat cereal squares
• pretzel stick
• peanut

Instructions

1. 1 Mix brown sugar, butter, and corn syrup together in a large microwave-safe bowl. Microwave on high until bubbling, 3 1/2 minutes. Stir and microwave for 2 more minutes. Stir baking soda and vanilla extract into brown sugar mixture.
2. 2 Fold cereal squares, pretzel sticks, and peanuts into brown sugar mixture until well coated. Microwave for 2 minutes. Stir and microwave again for 1 minute; stir well. Spread mixture onto waxed paper and cool completely; break into small pieces.

By Kimniki

Ingredients

• ✓ corn syrup
• butter
• white sugar
• corn oil
• corn and rice cereal
• aji nori furikake

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Melt the butter and sugar together in a small sauce pan over low heat. Remove from heat, then stir in the corn oil and corn syrup. Place the cereal on a large baking sheet. Pour the butter mixture over the cereal, then sprinkle the furikake while tossing the cereal to coat.
3. 3 Bake in the preheated oven until the cereal is dry, stirring every 15 minutes to keep cereal from browning too quickly. Allow to cool, then store in an airtight container.

By Laurie Sueko Lau

Ingredients

• ✓ corn syrup
• bacon
• mayonnaise
• onion
• apple cider vinegar
• black pepper

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned. Drain on paper towels.
2. 2 Crumble bacon into a large bowl; stir in mayonnaise, onion, corn syrup, vinegar, and black pepper until well combined. Cover and refrigerate for 6 hours.

By Cheryl C

Ingredients

• ✓ corn syrup
• brown sugar
• peanut butter
• applesauce
• vanilla extract
• rolled oat
• chocolate chip
• marshmallow
• oat cereal ring
• wheat germ

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. 2 In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.
3. 3 Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

By MESILLA

Ingredients

• ✓ corn syrup
• popcorn
• vegetable oil
• butter
• brown sugar
• baking powder
• vanilla extract
• pretzel twist
• crispy rice cereal square
• pecan

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
3. 3 In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
4. 4 In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
5. 5 Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

By Leslie

Ingredients

• ✓ corn syrup
• sweetened shredded coconut
• almond
• crispy rice cereal
• honey graham cereal
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread coconut on a baking sheet. Spread almonds on a separate baking sheet.
3. 3 Bake coconut and almonds in the preheated oven for 15 minutes; stir and continue baking until coconut and almonds are golden brown, 5 to 10 minutes more, stirring every 2 to 3 minutes.
4. 4 Combine coconut, almonds, rice cereal, and honey graham cereal together in a large bowl. Set aside.
5. 5 Combine white sugar, corn syrup, and butter in a saucepan; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, without stirring, until mixture reaches 240 degrees F (115 degrees C), about 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
6. 6 Pour sugar-butter mixture over cereal mixture; stir until well coated. Divide mixture between 2 baking sheets to cool, about 30 minutes, stirring occasionally to prevent clumping.

By TADA

Ingredients

• ✓ corn syrup
• corn cereal
• rice cereal
• pecan
• almond
• brown sugar
• butter

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
2. 2 Mix cereal, pecans, and almonds together in a large bowl.
3. 3 Mix brown sugar, butter, and corn syrup in a saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Pour over cereal and nuts and mix until well coated. Transfer to the prepared roasting pan.
4. 4 Cook in the preheated oven for 1 hour, stirring every 15 minutes. Remove from the oven and spoon onto parchment paper to cool. Store in airtight containers for up to 2 weeks.

By BOBBI POTE

Ingredients

• ✓ corn syrup
• popcorn
• sugar
• butter
• margarine
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a large roasting pan with cooking spray.
2. 2 Add popcorn to the prepared roasting pan; place in oven until warm. (Popcorn can also be warmed in a large microwave-safe bowl on High (100%) power for 1 to 2 minutes.)
3. 3 Combine sugar, corn syrup, butter, and salt in a heavy 2-quart saucepan; bring to boil over medium heat, stirring constantly. Boil 2 minutes, continuing to stir.
4. 4 Off heat, stir in vanilla and baking soda; pour over warm popcorn, stirring until well coated. Cover hands with two plastic bags, coat bags lightly with cooking spray; shape mixture into twelve 3-inch popcorn balls, working quickly.
5. 5 Cool completely. Wrap individually in plastic wrap.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ corn syrup
• corn cereal
• rice cereal
• pecan
• almond
• brown sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan and 2 baking sheets; set baking sheets aside.
2. 2 Combine corn-rice cereal, pecans, and almonds in the prepared roasting pan.
3. 3 Combine brown sugar, corn syrup, and butter in a saucepan; bring to a boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Off heat, stir in vanilla extract.
4. 4 Drizzle syrup over cereal mixture; toss to coat.
5. 5 Bake in the preheated oven for 30 minutes; stir and continue baking 30 minutes more. Spread cereal mixture in a single layer on the prepared baking sheets, separating any large chunks with 2 forks; cool.

By JOFOSTER

Ingredients

• ✓ corn syrup
• peanut butter
• butter
• brown sugar
• honey
• vanilla extract
• cinnamon
• salt
• applesauce
• old-fashioned oat
• all-purpose flour
• peanut
• raisin
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.
3. 3 Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

By cleoj386

Ingredients

• ✓ corn syrup
• bacon
• butter
• brown sugar
• bourbon
• worcestershire sauce
• chipotle chile powder
• mixed nut
• crispy rice cereal square
• corn cereal
• pretzel
• oatmeal cereal square

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until very crisp and evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 1/2-sheet cake pans or large baking pans with parchment paper, allowing paper to overlap the sides and ends.
3. 3 Microwave butter in a large heat-proof glass measuring cup until melted. Mix in brown sugar, corn syrup, bourbon, and Worcestershire sauce. Return butter mixture to the microwave and heat on high for 2 minutes.
4. 4 Whisk chipotle powder into the butter mixture until mixture thickens to a sticky, very light caramel.
5. 5 Combine mixed nuts, rice squares, corn cereal, pretzels, and oatmeal squares in a very large mixing bowl. Crumble in the cooled bacon and stir to combine. Pour the caramel-bourbon mixture evenly on top. Gently fold in using a large silicone spatula, hugging the sides of the bowl and working spatula inward, until pieces are evenly coated.
6. 6 Pour snack mix into a thin, even layer on the prepared baking pans.
7. 7 Bake in the preheated oven until dry and crispy, 20 to 25 minutes. Flip pieces over halfway through using the silicone spatula. Remove from oven and let cool completely on the pan, at least 30 minutes.
8. 8 Pull the edges of the parchment paper up to create a pouch and pour finished mix into a large, clean mixing bowl. Gently separate any clumps. Transfer snack mix to clean, airtight storage containers or resealable zip-top bags.

By brianinbowlinggreen

Ingredients

• ✓ corn syrup
• cinnamon chex cereal
• wheat chex cereal
• banana nut cheerios cereal
• walnut
• butter
• margarine
• brown sugar
• vanilla
• cinnamon
• banana
• cinnamon

Instructions

1. 1 In large microwavable bowl, measure cereals and walnuts; set aside.
2. 2 In 2-cup microwavable measuring cup, microwave butter until melted, about 30 seconds. Stir in brown sugar and corn syrup; microwave 30 seconds longer or until mixture is boiling. Stir in vanilla and cinnamon. Pour over cereals, stirring until evenly coated.
3. 3 Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in dried bananas. Spread on waxed paper to cool. Store in airtight container.

By Chex

Ingredients

• ✓ corn syrup
• popcorn
• pretzel
• peanut
• brown sugar
• butter
• vanilla extract
• salt
• baking soda

Instructions

1. 1 Place popcorn, pretzels, and peanuts in a large paper bag or very large bowl; set aside.
2. 2 Combine brown sugar, butter, and corn syrup in a saucepan over medium heat; cook and stir until butter melted, brown sugar dissolved, and mixture comes to a full boil. Boil for 5 minutes, stirring constantly.
3. 3 Off heat, stir vanilla, salt, and baking soda into brown sugar mixture using a long spoon; the mixture will foam up when you add the soda. Immediately pour brown sugar mixture over popcorn mixture; shake until evenly coated.

By rookieswife

Ingredients

• ✓ corn syrup
• cooking spray
• crispy rice cereal
• oat
• almond
• walnut
• cranberry
• raisin
• wheat germ
• mini marshmallow
• honey

Instructions

1. 1 Coat an 8-inch square pan with cooking spray.
2. 2 Add rice cereal, oats, almonds, walnuts, cranberries, raisins, and wheat germ to a large bowl; stir with a spoon.
3. 3 Place marshmallows, honey, and corn syrup in a saucepan over medium heat. Cook and stir until melted and smooth, about 5 minutes.
4. 4 Pour the melted mixture over the cereal mixture and stir until thoroughly combined. Press mixture firmly into the prepared pan. Cool until firm and set, about 30 minutes.
5. 5 Cut into 9 bars and place in individual sandwich bags. Keep refrigerated if the kitchen gets too hot.

By Tamra

Ingredients

• ✓ corn syrup
• waxed paper
• corn and rice cereal
• honey graham cereal
• peanut butter corn puff cereal
• popcorn
• milk chocolate
• peanut
• butter
• all-purpose flour
• brown sugar
• peanut butter

Instructions

1. 1 Line a large baking sheet with waxed paper.
2. 2 Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
3. 3 Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
4. 4 Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.

By JVAND

Ingredients

• ✓ corn syrup
• corn snack
• cheese-flavored cracker
• popcorn
• pretzel stick
• brown sugar
• butter
• salt
• vanilla extract
• baking soda
• vanilla candy coating
• candy eyeball
• candy corn
• candy-coated peanut butter pieces

Instructions

1. 1 Preheat the oven to 255 degrees F (124 degrees C).
2. 2 Combine corn snacks, cheese crackers, popcorn, and pretzel sticks in a large roasting pan.
3. 3 Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium heat, stirring occasionally. Cook, stirring frequently, for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour syrup over snack mixture in the roasting pan; stir to coat.
4. 4 Bake in the preheated oven for 1 hour, stirring to coat every 15 minutes.
5. 5 Line a countertop with waxed paper. Spread snack mix into a single layer on top.
6. 6 Place candy coating in a microwave-safe bowl and heat in the microwave for 1 minute. Stir until smooth and place a dot of melted candy on the back of a candy eyeball; attach to a corn snack. Repeat with remaining eyeballs.
7. 7 Transfer snack mix to a large bowl. Stir in candy corn and peanut butter candy pieces until incorporated.

By SunnyDaysNora

Ingredients

• ✓ corn syrup
• cooking spray
• shrimp
• egg
• all-purpose flour
• bread crumb
• salt
• black pepper
• cornstarch
• canola oil
• buttery spread
• cayenne pepper sauce
• garlic powder

Instructions

1. 1 Grease 2 baking sheets with cooking spray.
2. 2 Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
3. 3 Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
4. 4 Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
5. 5 Chill shrimp until batter is set, about 30 minutes.
6. 6 Heat oil in a deep-fryer or large saucepan.
7. 7 Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
8. 8 Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
9. 9 Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

By EddieStasch

Ingredients

• ✓ corn syrup
• butter
• puff pastry cup
• cream cheese
• vanilla greek yogurt
• sweetened condensed milk
• key lime juice
• green food coloring
• whipped cream
• graham cracker crumb
• butter
• sugar
• chocolate-hazelnut spread
• raspberry
• whipped cream
• lime zest
• graham cracker crumb
• green grape
• apple
• strawberry
• confectioners sugar
• water
• gelatin
• white sugar
• almond extract
• gelatin mix
• cream cheese
• peanut butter
• marshmallow cream
• banana
• vanilla extract
• all-purpose flour
• powdered sugar
• butter
• egg
• white sugar
• lemon juice
• lemon zest

Instructions

1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Ingredients

• ✓ corn syrup
• semisweet chocolate

Instructions

1. 1 Melt chocolate in a large metal bowl over a pan of simmering water. Stir occasionally until smooth. Remove from heat, and stir in the corn syrup. The mixture will become sticky, but keep stirring until very well blended.
2. 2 Spoon onto a piece of plastic wrap, and wrap tightly. Let stand at room temperature until firm before using. Overnight is best. Use unsweetened cocoa powder on work surfaces to prevent sticking.

By Emily B

Ingredients

• ✓ corn syrup
• peanut butter
• marshmallow creme

Instructions

1. 1 Stir corn syrup, peanut butter, and marshmallow cream together in a bowl until thoroughly combined. Store in an air-tight container.

By HKunkel

Ingredients

• ✓ corn syrup
• heavy cream
• brown sugar

Instructions

1. 1 Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat; cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

By ely123