Type what you have

Ingredients

• ✓ milk chocolate pieces
• popcorn
• cranberry
• pecan
• white sugar
• butter
• corn syrup
• vanilla extract
• vinegar

Instructions

1. 1 Line baking sheets with aluminum foil.
2. 2 Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
3. 3 Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
4. 4 Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

By Canadian Jewel

Ingredients

• ✓ milk chocolate pieces
• oatmeal
• all-purpose flour
• butter
• brown sugar
• baking soda
• salt
• sweetened condensed milk
• peanut butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir oats, flour, butter, brown sugar, baking soda, and salt together in a bowl. Reserve 1 1/2 cups of crumb mixture. Spread remaining mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until crust is lightly browned, about 12 minutes. Remove crust; leave oven on.
4. 4 Mix sweetened condensed milk and peanut butter together in a bowl. Spread over the baked crust. Sprinkle the reserved crumb mixture and milk chocolate pieces on top.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes.

By yummyfood22

Ingredients

• ✓ milk chocolate pieces
• sugar
• brown sugar
• butter
• peanut butter
• egg
• rolled oat
• baking soda
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan.
2. 2 Beat together white sugar, brown sugar, and butter in a large bowl with an electric mixer until creamy. Mix in peanut butter and eggs until smooth. Mix in oats, baking soda, and vanilla until incorporated. Stir in chocolate chips and milk chocolate pieces until evenly distributed. Spread in the prepared baking pan.
3. 3 Bake in the preheated oven until lightly brown on top, about 15 minutes. Do not overbake.

By Tynisha

Ingredients

• ✓ milk chocolate pieces
• crispy rice cereal
• pretzel stick
• peanut
• white vanilla baking chip

Instructions

1. 1 Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
2. 2 Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.

By Melinda Johnson

Ingredients

• ✓ milk chocolate pieces
• semisweet chocolate chip
• all-purpose flour
• baking powder
• baking soda
• salt
• brown sugar
• white sugar
• rolled oat

Instructions

1. 1 Clean and dry a 1-quart Mason jar and lid. Combine M&M's® and chocolate chips in a small bowl; set aside.
2. 2 Combine flour, baking powder, baking soda, and salt in a bowl. Set a jar funnel on top of the Mason jar and pour in flour mixture. Tap on the counter to settle ingredients.
3. 3 Add brown sugar and press down hard, against the edges of the jar and in the middle, to make it as flat as possible. Pour in white sugar and tap to settle. Add oats and press down lightly to flatten. Fill to the top with candy mixture, adding or removing candy if necessary. Seal jar and attach baking instructions on a gift tag.

By Adrienne Buettner-Cable

Ingredients

• ✓ milk chocolate pieces
• pretzel
• oat cereal
• corn cereal
• peanut
• white chocolate chip
• vegetable oil

Instructions

1. 1 Line 3 baking sheets with waxed paper or parchment. Set aside.
2. 2 In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
3. 3 In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
4. 4 Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.

By Sue

Ingredients

• ✓ milk chocolate pieces
• rolled oat
• all-purpose flour
• flax seed meal
• brown sugar
• salt
• egg
• honey
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir oats, milk chocolate pieces, flour, flax seed meal, brown sugar, and salt together in a large bowl. Make a well in the center of the oat mixture.
3. 3 Whisk egg in a separate bowl until light and fluffy. Add honey, oil, and vanilla; whisk until well-combined. Pour egg mixture into the well in the oat mixture. Stir until evenly combined. Pour mixture into a 9x13-inch glass baking dish; pat down and spread the mixture flat, leaving at least 1-inch of space between the mixture and the sides of the dish.
4. 4 Bake in the preheated oven until golden and set, about 25 minutes.

By Sarah

Ingredients

• ✓ milk chocolate pieces
• white confectioner's coating
• chocolate sandwich cookie
• black pearlized sugar sprinkles
• orange tic tac candy
• pink candy melt

Instructions

1. 1 Empty 1 bag white candy melts into a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir and continue to microwave in 15- to 30-second intervals until candy is almost completely melted. Let sit for about 1 minute and stir until smooth. Set the second bag of white candy melts aside.
2. 2 Dunk a cookie in the white melted candy. Use a fork to turn it over to ensure it's completely coated on all sides. Transfer to a parchment-lined baking sheet. Place 2 sprinkles in the middle for eyes. Place 1 half of a Tic Tac® under the eyes for a nose. Place 4 more sprinkles in a semi circle on the bottom for the mouth. Repeat for remaining cookies, melting the second bag of white candy melt as needed.
3. 3 Place the baking sheet in a cool, dry area for about 25 minutes so candy coating can harden. Do not place in the freezer or the snowmen will sweat.
4. 4 Melt the red candy melts as in step 2.
5. 5 Cut any excess chocolate off around each cookie. Dip the top part of each cookie in the red melted candy to make a hat and add an M&M® for a design. Place on a new parchment-lined baking sheet and allow to harden, about 25 minutes. Cut off any excess chocolate before serving.

By SugarJ85

Ingredients

• ✓ milk chocolate pieces
• devil's food cake mix
• instant chocolate pudding mix
• sour cream
• vegetable oil
• water
• egg
• semisweet chocolate chip
• chocolate frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
2. 2 Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
4. 4 Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.

By Brenda

Ingredients

• ✓ milk chocolate pieces
• egg
• white sugar
• brown sugar
• corn syrup
• vanilla extract
• baking soda
• butter
• peanut butter
• rolled oat
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together the eggs, sugars, syrup, butter or margarine, vanilla, and peanut butter. Add the baking soda, and beat well. Stir in the oats, chocolate chips, and candies.
3. 3 Place dough by tablespoonfuls on ungreased cookie sheets.
4. 4 Bake in the preheated oven until edges are golden and cookies are set, about 12 minutes. Do not overbake!

By Daphne

Ingredients

• ✓ milk chocolate pieces
• all-purpose flour
• cocoa powder
• baking soda
• salt
• brown sugar
• vegetable shortening
• sugar
• butter
• egg
• vanilla extract
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sift flour, cocoa powder, baking soda, and salt together in a bowl and set dry ingredients aside.
3. 3 Cream brown sugar, shortening, white sugar, and butter together in a large bowl using an electric mixer. Mix at medium-high speed until creamy and light. Blend in eggs 1 at a time until thoroughly mixed. Add vanilla extract and water; blend thoroughly.
4. 4 Add dry ingredients to the butter-sugar mixture slowly while mixing until completely incorporated. Reserve 1/2 cup chocolate candy pieces and fold remaining candies into batter.
5. 5 Drop batter by rounded tablespoon onto ungreased cookie sheets. Press a few reserved candies onto the top of each cookie.
6. 6 Bake in the preheated oven until golden, 7 to 9 minutes. Cool on a baking rack.

By SweetArtistJenn

Ingredients

• ✓ milk chocolate pieces
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• graham cracker crumb
• baking soda
• salt
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Beat together butter and sugars in a large bowl with an electric mixer until light and fluffy. Blend in egg and vanilla. Combine flour, graham cracker crumbs, baking soda, and salt in a separate bowl; add to egg mixture and mix well. Stir in chocolate chips, candy-coated chocolate pieces, and nuts until well combined.
3. 3 Drop dough by heaping tablespoonfuls 3 inches apart onto the prepared cookie sheets. Press 2 to 3 candy-coated chocolate pieces on top of each cookie if desired.
4. 4 Bake in the preheated oven until lightly browned, 8 to 10 minutes. Allow to cool on cookie sheets for about 3 minutes before removing to wire racks to cool completely.

By Maureen Worman

Ingredients

• ✓ milk chocolate pieces
• almond
• cranberry
• peanut
• rolled oat
• all-purpose flour
• brown sugar
• baking soda
• salt
• butter
• honey
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
2. 2 Mix almonds, cranberries, peanuts, and candy pieces together to make trail mix.
3. 3 Mix oats, flour, brown sugar, baking soda, and salt together in a large bowl. Beat in butter, honey, egg, and vanilla extract using an electric mixer or wooden spoon until dough is thoroughly combined. Fold in trail mix.
4. 4 Drop tablespoonfuls of cookie dough onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until edges are set and bottoms of cookies are golden brown, about 8 minutes. Cool on wire racks.

By Dandan

Ingredients

• ✓ milk chocolate pieces
• sourdough pretzel nugget
• wheat cracker
• cheese cracker
• cranberry
• marshmallow
• dinner mint
• sweet and salty snack mix
• cream-filled rolled wafer cookie
• mini chocolate sandwich cookie

Instructions

1. 1 Arrange pretzels, wheat crackers, candy pieces, cheese crackers, cranberries, marshmallows, dinner mints, snack mix, wafer cookies, and mini chocolate sandwich cookies on a 14-inch square platter.

By Chef Mo

Ingredients

• ✓ milk chocolate pieces
• egg
• white sugar
• vanilla sugar
• sunflower seed oil
• orange-flavored carbonated beverage
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• lemon juice
• food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine eggs, sugar, and vanilla sugar in a bowl and beat with an electric blender until foamy. Add oil and orange soda and stir to combine.
3. 3 Sift flour and baking powder together and slowly stir into batter until well combined. Spread batter on the prepared baking sheet.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool completely, about 1 hour.
5. 5 Sort chocolate-covered candy by the colors in your food color assortment, such as yellow, green, orange, blue, and red.
6. 6 Cut cooled cake into evenly sized rectangles, about 1.5 x 3 inches in size, like oversized LEGO® pieces. Gauge the size in relationship to the chocolate-covered candy pieces; 8 pieces should fit onto each to resemble a large LEGO® piece.
7. 7 Mix about 1/2 cup confectioners sugar with enough lemon juice in a bowl to make a thick icing. Color with a couple drops of food coloring so icing turns a deep color. Brush icing onto 2 or 3 cake pieces and arrange 8 chocolate-covered candy pieces with the matching color on top. Allow to set.
8. 8 Continue with the next color and the next set of chocolate-covered candy pieces in the same color until all cake pieces are decorated. Allow to set.

By elisabeth

Ingredients

• ✓ milk chocolate pieces
• sugar
• butter
• brown sugar
• pumpkin puree
• vanilla extract
• all-purpose flour
• cinnamon
• pumpkin pie spice
• salt
• baking soda
• baking powder
• semisweet chocolate chip
• cayenne pepper

Instructions

1. 1 Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
2. 2 Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
3. 3 Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
5. 5 Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
6. 6 Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
7. 7 Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

By Culinary Envy

Ingredients

• ✓ milk chocolate pieces
• black decorating gel
• sugar sprinkles
• marshmallow
• milk
• confectioners sugar
• vanilla extract
• butter
• butter
• sour cream
• salt
• baking powder
• baking soda
• all-purpose flour
• vanilla extract
• lemon zest
• egg
• white sugar
• butter
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners.
2. 2 Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract.
3. 3 Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
5. 5 Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy.
6. 6 Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears.
7. 7 Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.

By Lucy

Ingredients

• ✓ milk chocolate pieces
• shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat shortening, brown sugar, white sugar, eggs, and vanilla in a mixing bowl until light and fluffy, 2 to 3 minutes.
3. 3 Add flour, baking soda, and salt; blend well. Stir in 1/2 of the chocolate candies.
4. 4 Drop dough by teaspoonfuls onto an ungreased baking sheet. Use remaining candies to decorate dough balls; press down slightly.
5. 5 Bake in batches in the preheated oven until lightly browned with soft centers, 9 to 11 minutes.
6. 6 Enjoy!

By Robbi Schultze

Ingredients

• ✓ milk chocolate pieces
• milk chocolate candy
• chocolate sandwich cookie
• white sugar
• cocoa powder
• mascarpone cheese
• mascarpone cheese
• heavy cream
• heavy cream
• water
• vanilla extract
• egg
• vegetable oil
• buttermilk
• baking soda
• salt
• baking powder
• cocoa powder
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Combine 2 cups sugar, flour, 1 cup cocoa powder, baking powder, salt, and baking soda in a bowl.
3. 3 Whisk buttermilk, vegetable oil, eggs, and vanilla extract in a large bowl. Add flour mixture; mix until well-combined. Pour in hot water; stir until batter is smooth. Divide batter evenly among muffin tins.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.
5. 5 Whip 3/4 cup plus 1 1/2 tablespoon heavy cream in a bowl with an electric mixer until soft peaks form. Fold in 1 1/2 cup plus 2 tablespoons mascarpone cheese, 7 tablespoons cocoa powder, and 1/4 cup sugar gently to make frosting.
6. 6 Spread 1 tablespoon frosting over each cooled cupcake.
7. 7 Twist chocolate sandwich cookies open, leaving all cream filling on 1 side. Place 2 cookies, cream filling-side up, on each cupcake to make owl eyes. Place a brown milk chocolate piece on each cookie to create pupils. Insert an orange or yellow milk chocolate piece in the center to make a beak.

By Nesrine

Ingredients

• ✓ milk chocolate pieces
• cooking spray
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Trace the bottom of a heart-shaped aluminum pan over parchment paper; cut along the tracing. Spray pan lightly with cooking spray and line with the heart-shaped paper.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add egg and vanilla; mix until batter is blended, about 50 strokes.
4. 4 Whisk flour, salt, and baking soda together in a small bowl. Add flour mixture into the batter; stir until thick but spreadable, about 100 strokes. Fold in milk chocolate pieces gently. Pour batter into the prepared pan; spread evenly with a spatula, leaving a 1-inch margin from the sides.
5. 5 Bake in the middle shelf of the preheated oven until edges are golden brown and middle is set, 18 to 23 minutes. Press any remaining milk chocolate pieces into the still-warm cookie for decoration.
6. 6 Let cool in pan for 10 to 15 minutes; transfer to a cooling rack and remove the parchment paper.

By Jane Guzauskas Ruby

Ingredients

• ✓ milk chocolate pieces
• vegetable oil
• butter
• sugar
• cocoa powder
• water
• vanilla extract
• egg
• all-purpose flour
• white chocolate chip
• red food coloring
• blue food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper; grease parchment paper with vegetable oil.
2. 2 Place butter in a microwave-safe bowl. Microwave until melted; stir until smooth. Stir sugar, cocoa powder, water, and vanilla into melted butter until well blended; beat in eggs until mixture is shiny. Quickly stir in flour until thoroughly combined. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 35 minutes. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator to cool completely, about 30 minutes more.
4. 4 Place ½ cup white chocolate chips in a microwave-safe bowl. Microwave until melted, 1 to 1 ½ minutes; stir until well blended, smooth, and yogurt-like in consistency. Stir in red food coloring until reaches desired shade. Spread red-colored chocolate in a stripe over top; sprinkle with 1 tablespoon red and blue candy-coated chocolate pieces before it hardens.
5. 5 Place ½ cup white chocolate chips in a microwave-safe bowl. Microwave until melted, 1 to 1 ½ minutes; stir until well blended, smooth, and yogurt-like in consistency. Stir in blue food coloring until reaches desired shade. Spread blue-colored chocolate in a second stripe over top; sprinkle with 1 tablespoon candy-coated chocolate pieces.
6. 6 Place remaining ½ cup white chocolate chips in a microwave-safe bowl. Microwave until melted, 1 to 1 ½ minutes; stir until well blended, smooth, and yogurt-like in consistency. Spread white chocolate in a third stripe over top; sprinkle with remaining 1 tablespoon candy-coated chocolate pieces.
7. 7 Refrigerate brownies to allow chocolate to harden, at least 30 minutes.

By DonutWorry