12 EASY Christmas Treats to Make with KIDS! Quick, No-Bake & Stress-Free Christmas Candy скачать в хорошем качестве

12 EASY Christmas Treats to Make with KIDS! Quick, No-Bake & Stress-Free Christmas Candy

5 Ingredient Christmas Fudge Ingredients  1 (12 ounce) bag milk chocolate chips, (or semi-sweet works too!)  1 (14 ounce) can sweetened condensed milk  2 cups mini marshmallows  1 cups finely chopped peanuts  Mini Christmas M&M’s, Holiday sprinkles, if desired Instructions 1. Line a large 9×13" baking pan with parchment paper. Lightly spray with non-stick cooking spray. 2. Finely chop peanuts 3. In a large bowl, pour in the chocolate chips and sweetened condensed milk. Cook in the microwave for about 60 seconds, remove and stir. Continue to microwave at 15 second intervals (stirring after each one) until the chocolate chips are completely melted and smooth. 4. Fold in the marshmallows and nuts until they are fully incorporated. 5. Press the fudge mixture into the baking pan, add toppings (if desired) and place in the fridge for about 60 minutes to let it set up (stick in the freezer if you want it to set up faster). 6. When set, lift from pan and cut fudge into squares. Biscoff Cookie Butter Truffles Ingredients  8.8 ounce package Biscoff cookies  5 ounces cream cheese, softened  1/2 teaspoon vanilla extract  12 ounces white chocolate melts (or candy melts)  Holiday sprinkles, if desired Instructions 1. Blend biscoff cookies in a food processor until they are in fine crumbs. (You may need to stop and pulse the food processor several times to break up any large chunks.) 2. Pour into a large bowl, and reserve a couple of tablespoons of crumbs to use for decoration. 3. Stir in cream cheese and vanilla extract until well combined. 4. Scoop into 1.5-inch balls and place on a wax paper-lined plate. 5. Chill in refrigerator for an hour. 6. Melt white 7. Dip the biscoff balls one at a time into the white chocolate, using a dipping fork to remove them, and place on a sheet of waxed paper. Christmas Crack Ingredients  48 saltine crackers , 1 1/2 sleeves  1 cup (2 sticks) salted butter , cubed  1 cup light brown sugar , packed  2 cups semi-sweet chocolate chips  ½ – 1 cup M&M’s , or chopped nuts Instructions  Preheat the oven to 325°F. Line a large jelly roll pan (15×10) with parchment paper or foil (spray foil with non stick spray).  Line the bottom of the pan evenly with 48 saltine crackers. You may need a break a few on the sides to fill in the gaps.  In a medium pot, combine 2 sticks butter and 1 cup sugar over medium-low heat. Stirring occasionally, bring to a rolling boil and cook 3 minutes, or until bubbling and amber in color (about 280°F). Remove pan from heat and pour evenly over saltine crackers. Spread brown sugar mixture quickly with a spatula.  Bake 8 minutes (caramel should be bubbling). Remove pan from oven and sprinkle 2 cups chocolate chips over the top. Place back in the oven for 1 minute. Remove and let sit a minute. Once the chocolate chips are shiny, spread evenly with a spatula. Sprinkle desired toppings over the top and place in the freezer 15 minutes, or until hardened.  Let sit 15 minutes on the counter. Flip over onto a cutting board and remove the foil. Break into pieces. Cornflake Christmas Wreath Cookies Ingredients  5 ½ cups corn flakes, slightly crushed  ½ cup salted butter  5 cups miniature marshmallows  ½ teaspoon vanilla extract  ½ teaspoon green food coloring  ½ cup mini M & M's, red Instructions 1. Place corn flakes into a large bowl. 2. Melt & brown butter in a large saucepan over low heat. Add the marshmallows and stir continuously until completely melted. 3. Stir in vanilla extract 4. Stir in food coloring. 5. Pour melted marshmallows into the large bowl with the corn flakes. Stir until well coated. 6. Lay out a piece of parchment paper on your kitchen counter. 7. Drop spoonfuls of the corn flake mixture onto the parchment paper. 8. Grease clean hands with butter or cooking spray and use your fingers to shape each spoonful into an individual wreath. 9. Top each wreath with red candies. Marshmallow-Butterscotch-Chex Clusters Ingredients  4cups Chex™ cereal, any variety  ½ cup chopped pretzel sticks  2cups miniature marshmallows  1 bag (11 oz) butterscotch chips  1/2cup creamy peanut butter Instructions In large bowl, mix cereal, pretzels and marshmallows. In medium microwavable bowl, microwave butterscotch chips and peanut butter uncovered on Medium to Medium-High (50 to 75%) in 1-minute increments, stirring after each minute, just until mixture is smooth and melted. This should take 3 to 4 minutes. Pour over cereal mixture, using large wooden spoon to mix until cereal mixture is thoroughly coated. Drop by spoonfuls onto waxed or cooking parchment paper. Let stand 15 to 20 minutes to set.