Fruity Pebbles Marshmallow Treats

 

Ingredients:

• 1 cup salted butter
• 2, 10 oz. bags mini marshmallows
• 2 teaspoons vanilla extract
• 10 cups Fruity Pebbles

• ½ cup white chocolate chips
• ¼ cup nonpareils sprinkles

Directions:

• Line a 9x13 inch pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot, melt your butter over medium high heat. Once melted, continually stir until the butter just begins to brown. The butter should foam up and begin to give off a nutty aroma with an amber hue. Immediately remove from heat so the butter does not burn.
• Stir in the two teaspoons of vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides. Add salt.
• Add in one bag of marshmallows and mix until almost completely melted before adding the second bag.  Using a rubber spatula, stir until all of the marshmallows are mostly melted. Add in the Fruity Pebbles, 2 cups at a time, and lightly stir until combined. Continue to add the rest of the cereal until everything is evenly combined. If your spatula is sticking, spray with nonstick cooking spray!
• Pour the mixture into the prepared pan. Lightly wet your hands and gently push into the pan to the edges. You don't want to crush it, so really be gentle with it!
• Add the white chocolate chips to a heat proof bowl. Microwave for 30 seconds and stir repeat until completely melted. Drizzle white chocolate onto the treat and top with sprinkles. Let the chocolate harden and enjoy!
  *www.mymessykitchen.com

Mini Chocolate Dipped M&M Chocolate Chip Cookies

Ingredients:

1/2 cup unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 egg, room temp

1.5 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup mini chocolate chips

1/3 cup mini M&Ms

3/4 cup semi-sweet chocolate chips + vegetable/coconut oil (if needed to thin the chocolate) 

Directions:

• 1. Melt ½ cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.
• 2. While the butter is cooling, combine 1½ cups flour, 1 tsp. baking soda, and ½ tsp. salt in a bowl and whisk together. Set aside.
• 3. In a large bowl, add ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.
• 4. Add 1 egg and 1 tsp vanilla extract. Whisk until the mixture is smooth and lighter / paler in color.
• 5. Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in ⅓ cup mini chocolate chips and ⅓ cup mini M&Ms. Do not over mix.
• 6. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
• 7. Use a mini cookie scoop to make 50 dough balls, and place them on a baking sheet lined with parchment paper. Bake for 7-9 minutes or until the edges are lightly golden and the tops of the cookies are puffy and still look slightly wet.
• 8. As soon as they come out of the oven, top with extra mini M&Ms and mini chocolate chips, if desired.
• 9. Let the cookies cool completely before dipping them in the chocolate. Once cooled, melt ¾ cup semisweet chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil or coconut oil to thin out the chocolate, if needed.
• 10. Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Top with flaky sea salt and then chill in the refrigerator or freezer until the chocolate has hardened.
• 11. Store in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months.

*www.itsbrunchoklock.com