Type what you have

Ingredients

• ✓ candy sprinkle
• white chocolate
• pretzel

Instructions

1. 1 Place white chocolate into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
2. 2 Dip pretzels into melted chocolate to completely cover half of each one. Roll in candy sprinkles, then place onto waxed paper. Refrigerate for 15 minutes to harden.

By Patty Vadinsky

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• ice cream cone
• semi-sweet chocolate chip

Instructions

1. 1 Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
2. 2 Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
3. 3 Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

By Sassy Squirrel

Ingredients

• ✓ candy sprinkle
• pizzelle cookie
• ice cream
• semisweet chocolate chip

Instructions

1. 1 Lay 12 pizzelle cookies on a rimmed baking sheet. Spread 3 to 4 tablespoons softened ice cream on each pizzelle.
2. 2 Add as many chocolate chips and sprinkles to the ice cream as you like. Place another pizzelle cookie on top to sandwich the ice cream together.

By thedailygourmet

Ingredients

• ✓ candy sprinkle
• candy coating melts
• doughnut hole
• lollipop stick

Instructions

1. 1 Place about 1/4 cup candy melts into a small microwave-safe bowl and melt in the microwave at 40 percent power for 30 seconds. Stir the candy coating and continue to heat in 30 second-intervals until the coating is just warm and completely melted.
2. 2 Poke a hole halfway through doughnut holes with lollipop sticks then remove the sticks. Dip the end of the sticks into the melted coating and reinsert into doughnut holes (this holds the doughnut holes firmly on the sticks). Stick doughnut pops upright into a block of plastic foam and place into the refrigerator for 1 hour to firm up.
3. 3 When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt in 30-second intervals until the coating is warm and smoothly melted.
4. 4 Dip doughnut holes into the coating, covering it completely. Hold dipped pops over a bowl and sprinkle with candy sprinkles. Return decorated pops to the plastic foam block to set.

By faydra999

Ingredients

• ✓ candy sprinkle
• peanut butter
• chocolate almond bark
• cracker

Instructions

1. 1 Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
2. 2 Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
3. 3 Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
4. 4 Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
5. 5 Place cookies in the refrigerator until chocolate has set, about 15 minutes.

By Barb

Ingredients

• ✓ candy sprinkle
• watermelon
• chocolate chip
• half-and-half

Instructions

1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Ingredients

• ✓ candy sprinkle
• cream-filled chocolate sandwich cookie
• cream cheese
• powdered sugar
• white candy melt

Instructions

1. 1 Place 36 sandwich cookies in a food processor.
2. 2 If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
3. 3 Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
4. 4 Line a baking sheet with parchment paper.
5. 5 Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
6. 6 Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
7. 7 Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
8. 8 Place truffles in the refrigerator until coating is set, about 15 minutes.

By fabeveryday

Ingredients

• ✓ candy sprinkle
• white bread
• butter
• margarine

Instructions

1. 1 Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.

By MERMAIDINOZ

Ingredients

• ✓ candy sprinkle
• sugar cookie
• cream cheese
• white candy melt
• lollipop stick

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
3. 3 Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
4. 4 While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
5. 5 Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

By Nicole McLaughlin

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• water
• vegetable oil
• egg
• ice cream cone
• vanilla frosting

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix cake mix, water, oil, and eggs in large bowl with mixer on medium speed (or beat vigorously by hand for 2 minutes.)
3. 3 Place each ice cream cone with its flat bottom in the cup of a standard nonstick muffin pan (you will need two pans). Pour enough batter into each cone to fill 1/2 to 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Remove from the oven and let cool completely.
5. 5 Frost with frosting and decorate with sprinkles.

By Dee Akeson

Ingredients

• ✓ candy sprinkle
• white chocolate
• pink candy melt
• turquoise candy melt
• mini marshmallow
• conversation heart candy

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
3. 3 Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
4. 4 Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
5. 5 Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

By Jessica Furniss

Ingredients

• ✓ candy sprinkle
• shortening
• white sugar
• egg
• vanilla extract
• milk
• all-purpose flour
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
3. 3 Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

By Beth

Ingredients

• ✓ candy sprinkle
• cake mix
• candy bits
• egg
• vegetable oil
• confectioners sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cake mix, eggs, and oil in a large bowl until forms a dough.
3. 3 Combine confectioners' sugar and sprinkles together in a separate small bowl.
4. 4 Shape dough into 1-inch balls; roll balls in confectioners' sugar mixture. Arrange cookie balls on baking sheets.
5. 5 Bake in the preheated oven until tops are golden, about 6 minutes. Cool on the baking sheets, about 5 minutes, before transferring to a wire rack to cool completely.

By Eatsleepinspire

Ingredients

• ✓ candy sprinkle
• cake flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla extract
• milk
• vanilla frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan.
2. 2 Mix cake flour, baking powder, and salt in a bowl.
3. 3 Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans.
4. 4 Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour.
5. 5 Line a baking sheet with parchment paper and pour sprinkles on top.
6. 6 Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.

By Yoly

Ingredients

• ✓ candy sprinkle
• white sugar
• butter
• egg yolk
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
3. 3 Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
5. 5 Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
6. 6 To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

By thedailygourmet

Ingredients

• ✓ candy sprinkle
• white cake mix
• banana pudding mix
• all-purpose flour
• vegetable oil
• egg
• cornstarch
• semisweet chocolate chip
• maraschino cherry
• marshmallow
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Combine cake mix, pudding mix, flour, vegetable oil, eggs, and cornstarch in a large bowl; beat with an electric mixer until well blended. Fold in chocolate chips, cherries, marshmallows, sprinkles, and pecans; do not overmix. Use a cookie scoop to drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until bottoms are just golden, 8 to 10 minutes. Cool on the baking sheets for 1 minute, then remove to a cooling rack to cool completely, about 25 minutes.

By ThatBakerChick

Ingredients

• ✓ candy sprinkle
• wooden pop stick
• tart cherry
• sugar
• cornstarch
• water
• almond extract
• pie crust
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
2. 2 Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
3. 3 On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
4. 4 Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
5. 5 Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
6. 6 Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.

By Cheri

Ingredients

• ✓ candy sprinkle
• butter
• brown sugar
• white sugar
• egg
• egg yolk
• vanilla bean paste
• all-purpose flour
• cornstarch
• baking soda
• salt
• milk chocolate
• chocolate chip

Instructions

1. 1 Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Add egg, egg yolk, and vanilla paste; beat until well incorporated.
2. 2 Add flour, cornstarch, baking soda, and salt and mix until a dough has formed. Stir in mini M&Ms, chocolate chips, and sprinkles. Cover dough and refrigerate for 6 hours or overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Drop cookie dough by rounded tablespoon onto the baking sheet using a cookie scoop. If desired press in extra sprinkles and/or mini M&Ms on top of the cookie dough.
5. 5 Bake in the preheated oven until cookies are starting to brown at the edges, 12 to 14 minutes. Transfer to a wire rack and allow to cool.

By My Hot Southern Mess

Ingredients

• ✓ candy sprinkle
• butter
• all-purpose flour
• sugar
• brown sugar
• egg
• baking powder
• baking soda
• sour cream
• vanilla extract
• cinnamon
• brown sugar
• milk
• confectioners' sugar

Instructions

1. 1 In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
2. 2 To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
3. 3 Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
5. 5 Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

By Eileen

Ingredients

• ✓ candy sprinkle
• butter
• sour cream
• sugar
• egg
• confectioners sugar
• cornstarch
• vanilla extract
• almond extract
• baking powder
• baking soda
• salt
• nutmeg
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat butter, sour cream, white sugar, and eggs together in a large bowl with an electric mixer until light and fluffy. Beat in candy sprinkles, confectioners' sugar, cornstarch, vanilla extract, almond extract, baking powder, baking soda, salt, nutmeg, and cinnamon until fully incorporated, 1 to 2 minutes. Beat flour in gradually until sticky dough forms, 1 to 2 minutes more. Drop spoonfuls of dough 2 inches apart onto prepared baking sheets.
3. 3 Bake in the preheated oven until edges are golden, 9 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By BachFromTheDead

Ingredients

• ✓ candy sprinkle
• chocolate chip
• sugar
• corn syrup
• water
• orange flavoring
• vanilla wafer
• hazelnut

Instructions

1. 1 Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat.
2. 2 Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.

By Purefusion

Ingredients

• ✓ candy sprinkle
• butter
• sugar
• egg white
• all-purpose flour
• baking powder
• baking powder
• salt
• champagne
• vanilla extract
• hot fudge topping
• vanilla ice cream
• caramel ice cream topping
• marshmallow cream
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
2. 2 Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
3. 3 Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
4. 4 Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
5. 5 Cut each cake in half horizontally, creating 10 rounds.
6. 6 Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
7. 7 Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
8. 8 Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
9. 9 Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
10. 10 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

By Allrecipes Member

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• water
• egg
• vegetable oil
• vanilla frosting
• vanilla almond bark
• paper lollipop stick
• styrofoam

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9x13-inch baking pan. Line a baking sheet with parchment paper.
2. 2 Beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. Increase speed to medium and beat until batter is thoroughly combined, 2 minutes. Pour into prepared baking pan.
3. 3 Bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. Cool in pan for 10 minutes before removing from pan to finish cooling.
4. 4 Crumble cake into a large bowl and mix crumbs with vanilla frosting. Pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. Repeat with remaining cake mixture. Place cake balls onto parchment paper-lined baking sheet and freeze for 15 minutes.
5. 5 Pour candy sprinkles into a bowl.
6. 6 Melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. Insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. Cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. Repeat dipping remaining cake balls, melting additional coating as you work.
7. 7 Decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. Work quickly; coating will set in a minute or so.

By Les

Ingredients

• ✓ candy sprinkle
• yellow cake mix
• water
• egg
• vegetable oil
• chocolate frosting
• lollipop stick
• chocolate candy melt
• decorating icing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, water, oil, and eggs in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more.
3. 3 Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Remove from the oven and cool completely, at least 1 hour.
5. 5 Crumble cooled cake into a large bowl.
6. 6 Stir frosting into the crumbled cake until mixture is sticky and starts to come together but is not too smooth. Refrigerate until chilled, for at least 30 minutes.
7. 7 Roll cake mixture into eighteen 1 1/2-inch balls and place on a baking sheet.
8. 8 Place about 1/4 cup candy melts in a microwave-safe bowl. Microwave on high until melted, about 20 seconds.
9. 9 Push a lollipop stick halfway into each ball of cake mixture.
10. 10 Gently dip balls into the melted chocolate to coat, then place upright in a block of styrofoam.
11. 11 Decorate with candy sprinkles while chocolate coating is wet. Repeat to make remaining cake pops, melting more candy melts as needed.
12. 12 Enjoy!

By Miss Amy

Ingredients

• ✓ candy sprinkle
• cooking spray
• sugar cookie dough
• all-purpose flour
• butter
• confectioners' sugar
• coconut milk
• coconut extract
• colored sugar
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.
2. 2 Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
3. 3 Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin.
4. 4 Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely.
5. 5 Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick.
6. 6 Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.

By foodelicious

Ingredients

• ✓ candy sprinkle
• butter
• white sugar
• egg
• salt
• all-purpose flour
• baking soda
• hazelnut
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
3. 3 Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Unwrap, and cut the log into 1/8 inch thick slices.
5. 5 Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
6. 6 Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.

By KitchenGeisha

Ingredients

• ✓ candy sprinkle
• cooking spray
• brownie mix
• all-purpose flour
• chocolate chip
• vegetable oil
• egg
• powdered sugar
• butter
• vanilla extract
• marshmallow creme

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
2. 2 Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
3. 3 Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
4. 4 Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
5. 5 Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
6. 6 Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.

By NicoleMcmom

Ingredients

• ✓ candy sprinkle
• butter
• confectioners sugar
• water
• salt
• vanilla extract
• orange extract
• all-purpose flour
• rolled oat
• white confectionery candy coating
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Place butter and confectioners' sugar into a mixing bowl, and beat with an electric mixer until creamy and well combined. Stir in the water, salt, vanilla extract, orange extract, flour, and quick rolled oats to form a crumbly, dry dough. Pinch off about 1 1/2 tablespoon of dough per cookie, roll into a ball about 1 inch in diameter. Place on the prepared baking sheet about 2 inches apart.
3. 3 Bake in the preheated oven until the cookies are lightly browned, about 20 minutes. Remove from oven, and cool to a warm temperature.
4. 4 While cookies are baking, place the confectionery candy pieces into a microwave-safe bowl, and cook in microwave oven with low power for about 10 seconds at a time, stirring once the candy begins to melt, until the coating is liquid, smooth and warm (not hot).
5. 5 Dip the still-warm cookies in the white coating, and place on prepared baking sheet to cool. While coating is still liquid, sprinkle each cookie with flaked coconut. Decorate some cookies with candy sprinkles, if desired. You can also spoon the coating over the cookies while still on the baking sheet before decorating with the coconut and sprinkles.

By melly

Ingredients

• ✓ candy sprinkle
• cooking spray
• devil's food cake mix
• water
• oil
• egg
• vanilla ice cream
• chocolate sandwich cookie
• chocolate shell topping
• heavy cream
• powdered sugar
• decorating icing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
2. 2 Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
4. 4 While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
5. 5 Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
6. 6 Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
7. 7 Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
8. 8 Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
9. 9 Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

By NicoleMcmom

Ingredients

• ✓ candy sprinkle
• butter
• sugar
• anise extract
• lemon extract
• egg
• all-purpose flour
• baking powder
• salt
• powdered sugar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
3. 3 Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
4. 4 Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
5. 5 Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

By michspad