Beyond easy and wayyy too delish!!! Get them out of your house FAST!
Lay pretzels on nonstick foil. Top each with an unwrapped rolo. Bake for 2 minutes at 250 degrees. Remove and immediately push a candy corn pumpkin into the rolo. Let cool. Mmmmm!
1/2 cup peanut butter 1/4 cup butter 1 cup chocolate chips 9 cups Chocolate Chex cereal (I used a 14 ounce box) 3 cups powdered sugar mini pb cups, candy corns and candy corn M & M's
Instructions:
1. Combine peanut butter, butter and chocolate chips in a large bowl and microwave until smooth. 2. Pour the Chex cereal in a very large bowl. 3. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. 4. Place the powdered sugar in a large zip-lock bag. 5. Add the cereal mixture to the bag in batches and shake to coat. 6. Once the mixture is fully coated, lay on a huge sheet pan to dry. 7. Stir in mini peanut butter cups, candy corns and candy corn M & M's!
How simple and adorable are these skeleton bones?! 3 ingredients only! 1. pretzel sticks 2. mini marshmallows 3. white chocolate for melting (disks work well!!!) Place marshmallows on the ends of the sticks and dip into the melted chocolate. Let set on wax paper and chill! Perfect for Halloween!!!
The name alone on these bars sold me! I knew I had to try them...especially with the ganache frosting!!! Thanks to Barefeet in the Kitchen for this one! 3/4 cup butter, room temperature 1 cup sugar 3 eggs 1 teaspoon vanilla extract 1/2 cup sour cream 3/4 cup unsweetened cocoa powder 3/4c cup flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt
Frosting Ingredients: 1 cup heavy cream 1 cup semi-sweet chocolate chips 1/2 cup powdered sugar 1/3 cup unsweetened cocoa powder
Preheat the oven to 350 degrees. Grease a 10x10 pan with spray (I used coconut oil spray.). Whisk together the dry ingredients. In a different mixing bowl, cream the butter and sugar until light and fluffy. Add eggs and vanilla to combine. Add half of the dry ingredients. Add the sour cream and stir again to combine. Add rest of the dry ingredients.
Pour into the pan. Bake for 20-25 minutes. Cool.
Frosting: Heat the cream in the microwave until simmering. Add in the chocolate and let it sit for a few minutes. Whisk to combine. Add sifted sugar and cocoa powder and stir until completely smooth. Refrigerate for an hour and then spread it over the cooled cake. Chill in fridge at least 2 hours before cutting!!! Serve cold straight from fridge!
