Muddy Buddies Hazelnut Peppermint Pops Recipes
PEPPERMINT MUDDY BUDDIES BARK
Our tasters loved the subtle peppermint flavor in this pretty marbled bark. It would make a wonderful contribution to a holiday potluck or a hostess gift.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 3
Steps:
- Line cookie sheet with waxed paper, foil or cooking parchment paper. Place vanilla coating in 8-cup microwavable measuring cup or 2-quart microwavable casserole. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until almost melted. Stir until smooth; stir in 3/4 cup of the cereal. Place chocolate chips in 4-cup microwavable measuring cup or 2-quart microwavable casserole. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until almost melted. Stir until smooth; stir in 3/4 cup of the cereal.
- Spread vanilla mixture on lined cookie sheet to 1/4-inch thickness. Spoon chocolate mixture randomly over vanilla layer; marble with knife to create swirls showing both white and dark chocolate (do not mix colors completely). Sprinkle with remaining cereal; pressing gently. Let stand about 1 hour or until cool and hardened. Break into pieces. Store tightly covered at room temperature.
Nutrition Facts : ServingSize 1 candy
MUDDY BUDDIES® HAZELNUT PEPPERMINT POPS
Ready to make with milk chocolate chips, Chex Mix®, marshmallows and hazelnut spread with cocoa--what's not to like?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Line cookie sheet with waxed paper. In medium microwavable bowl, microwave hazelnut spread and milk chocolate chips uncovered on High about 30 seconds or until mixture can be stirred smooth. Place snack mix in shallow dish.
- Insert lollipop sticks into marshmallows; dip into chocolate mixture. Roll in snack mix to coat almost completely. Place on cookie sheet.
- Refrigerate about 30 minutes or until chocolate is set.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 13 g, TransFat 0 g
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- Place the Red Band peppermint sticks in the blender (or food processor) and pulse to break them into a fine powder. You can also do this by placing them in a freezer bag and pounding them with a meat mallet. (I left some of the piece large for the sake of the photos, but they stick to the cereal best when ground very fine.) Pour the peppermint dust into the grocery bag.
- Break the almond bark into pieces and place the pieces in the bowl. Microwave in one-minute increments, stirring in between, until the almond bark is fully melted and smooth. This usually take about 3 minutes on high power.
- Gently stir the cereal into the melted almond bark, making sure to coat the pieces on all sides. Try not to crush the cereal.
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