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mini pumpkin pies - so cute, perfect Thanksgiving dessert and a fun baking activity with kids

Mini Pumpkin Pies

The kids and I made mini pumpkin pies the other day. It was so much fun and they turned out really cute. For some reason, things always seem cuter in bite sized form, don’t they? Whenever I make pie, I always use pie cutters to make decorative toppings, which makes them extra fun. Plus, cutting them out of the dough is sort of like playing with play doh so of course the boys love it! I really enjoy our time together in the kitchen and hope that they will look back on these special memories fondly.

mini pumpkin pies - so cute, perfect Thanksgiving dessert and a fun baking activity with kids

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mini pumpkin pies - so cute, perfect Thanksgiving dessert and a fun baking activity with kids

mini pumpkin pies - so cute, perfect Thanksgiving dessert and a fun baking activity with kids

mini pumpkin pies - so cute, perfect Thanksgiving dessert and a fun baking activity with kids

Mini Pumpkin Pies

My favorite Pumpkin Pie Recipe made in mini form.


Copycatable Rating: 🐱🐱🐱🐱🐱
Credit: Pumpkin Pie Recipe is from Parents Magazine November 2004

Ingredients

  • 2/3 cup sugar
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 can (15 oz.) pure pumpkin
  • 1 can (12 oz.) evaporated milk
  • 1 package (comes with 2 sheets) Pillsbury refrigerated pie dough
  • 4 inch round cookie or biscuit cutter (I used the pie cutter from my Breville electric pie maker, but I am going to buy the cutter set I linked for future baking)
  • Pie crust cutters (mine are from Williams Sonoma a few years ago, but they usually offer a variation of them every year. I also found these similar ones on Amazon)
  • whipped cream

Directions

  1. Heat oven to 425 degrees.
  2. In a bowl, combine sugar, pumpkin pie spice, salt and pepper.
  3. Whisk in eggs, vanilla, pumpkin and evaporated milk.
  4. Slightly roll out pie crust dough.
  5. Use round cutter to cut circles from the two sheets of dough. I was able to make 12 mini pies with re-rolling and had leftovers to make the decorative toppings.
  6. Gently, push the dough into the muffin pan. I used the finger pinching technique to crimp the edges (with the thumb and index finger of one hand pinch the outside edge of the crust while pressing from the inside with the index finger on the other hand).
  7. Pour pumpkin mixture into pie crusts (I had leftover pie filling – so if you want to buy more of the dough you could easily make more pies)
  8. Bake for 15 minutes.
  9. Reduce heat to 350 degrees then bake an additional 20-25 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cool on a wire rack for 2 hours.
  11. Refrigerate if serving the next day.
  12. Serve at room temperature with whipped cream.
  13. For decorative pie toppings:

  14. Roll out dough and use pie cutters for decorative toppings.
  15. Place all cutouts on a silpat lined cookie sheet
  16. Put a little egg wash on them (one egg lightly beaten with 2 teaspoons of water)
  17. Bake them in a 375 degree oven until golden brown, about 10-15 minutes. (keep an eye on them because mine always cook quickly).
  18. Once cool, place on top of cooled mini pumpkin pies.

For another fun pumpkin pie idea, check out this post.

fancy pumpkin pie using cookie and pie crust cutters

If you enjoyed this post, be sure to pin it to Pinterest. πŸ™‚ Happy Baking!mini pumpkin pies - so cute, perfect Thanksgiving dessert and a fun baking activity with kids

bunny chow - nut-free, wheat-free, fun and easy Easter or Spring treat.

Bunny Chow

Bunny Chow

Easy and delicious nut-free Easter or spring snack that the kids can help make.


Copycatable Rating:?????

Ingredients

  • 5 cups Rice Chex Cereal
  • 1 bag (11oz.) white chocolate chips
  • 1/2 cup strawberry cake mix
  • 1/2 cup funfetti cake mix

Directions

  1. Place 5 cups of chex mix in a bowl and set aside.
  2. Microwave white chocolate on medium heat in 30 second increments until melted.
  3. Pour melted chocolate over cereal and carefully stir.
  4. Scoop half of the cereal into one large ziploc bag and the other half in another.
  5. Add strawberry cake mix to one bag and shake until well-coated. (My kids love doing this step)
  6. Add funfetti cake mix to the other bag and shake until well-coated.
  7. Pour onto waxed paper to cool.
  8. *To make it even more festive you could add sprinkles, holiday m&m’s, cadbury chocolate eggs or marshmallows. We found really cute flower marshmallows that looked like bunny tails. :)*

allergy friendly fruity pebble treats - use a plastic egg to mold them into an egg shape for Easter

Allergy Friendly Fruity Pebble Treats

My oldest son has food allergies and both of my boys had food sensitivities while nursing so we have done our fair share of elimination/allergy friendly diets. Since I have a major sweet tooth, I spent a good chunk of time trying to come up with “safe” versions of desserts. Rice Krispy treats were one of my go to’s, but for Easter, I put a fun little twist on them and used Fruity Pebbles instead. I also stuck the treats into a plastic Easter egg to mold them into egg shapes. I placed them in an empty egg carton left over from our confetti eggs and the kids loved them (I’ve also seen empty egg cartons in the Dollar Section at Target). If you know someone, especially a kid, who has food allergies, you know how amazing it is when they don’t feel left out of holidays and celebrations. I hope this dessert brings some joy to your family this Easter.

Allergy Friendly Fruity Pebble Treats

Easy allergy-friendly treat (Wheat, Dairy, Egg and Nut Free). For Easter use a plastic egg to mold them into an egg shape.


Copycatable Rating:?????

Ingredients

  • 3 tablespoons canola oil
  • 4 cups marshmallows
  • 5 cups Fruity Pebbles Cereal
  • Dash of vanilla (optional)

Directions

  1. Microwave oil and marshmallows in large bowl for 1 minute 30 seconds or until marshmallows are completely melted and mixture is well blended. (keep in mind that the oil will not blend in as well as butter does)
  2. Add a dash of vanilla (optional) and stir.
  3. Add cereal and mix well.
  4. If making into eggs, press into greased plastic egg, then set aside to cool.
  5. *I only roughly follow the measurements above – just add cereal until the treats are to your preferred cereal to marshmallow ratio πŸ˜‰ I also usually double the recipe – especially when making these for parties*

    *As with any allergies, I recommend double checking labels. What is tolerated by one person may not be tolerated by another so use caution when trying ingredients for the first time.*

homemade alphabet half birthday donuts - could write any message or celebrate any occasion with these

Alphabet Donuts for Luc’s Half Birthday

Luc loves donuts! It’s his favorite food and he would eat them all the time if I let him. A few places in the Los Angeles area make these adorable alphabet donuts (I’m sure you have seen them as they are all the rage at the moment) and I thought that would be the perfect way to celebrate Luc’s half birthday.Β After calculating donut and delivery cost though, I decided I would attempt to make these myself. Of course, now that I have made these, I think the price is totally justified so if you aren’t the DIY type and want to buy some, check out DK’s Donuts and California Donuts. These were really fun to make and not very difficult, but they were time-consuming, so if you have a lot of time on your hands or you are cheap like me, read on to learn how to make your own alphabet donuts. πŸ˜‰

half birthday doughnut dough and cookie cutters from michaels or amazon

half birthday donut making

homemade alphabet donuts to celebrate a half birthday

decorating half birthday donuts

homemade donuts to celebrate a half birthday

Alphabet Donuts

  • Servings: approx. 18 donuts
  • Print

Fun and easy, but time-consuming, doughnuts that are perfect for celebrations or teaching your kids about the alphabet

Copycatable Rating:????? Credit:The Pink Wings

Tips: I used these cookie cutters from Wilton.

Ingredients

    For Donuts
  • 1 1/8 cup whole milk
  • 1/4 cup cugar
  • 1 package instant yeast (2 1/4 teaspoons)
  • 2 large eggs, beaten
  • 1 1/4 sticks butter, melted and cooled
  • 4 cups all-purpose flour
  • 1/4 teaspoon salt
  • canola oil (I used two 24 ounce bottles)
  • For Glaze
  • 3 cups powdered sugar, sifted
  • 4 tablespoons water
  • 1-2 tsp. vanilla extract (optional)
  • food coloring
  • sprinkles

Directions

  1. Heat milk to about 105-110 degrees F. Pour the sugar into the milk and stir to dissolve. Place yeast in a small bowl and pour milk over it. Let it rest for 10 minutes.
  2. In a separate bowl, beat your eggs, then add your butter while mixing continuously. Pour into the bowl of a stand mixer fitted with a dough hook. Turn to medium speed and pour in the yeast mixture. Mix for a couple of minutes until well combined.
  3. While still mixing, gradually add the flour about 1/2 a cup at a time. Once it’s all combined, mix for another 5 minutes. Scrape if needed, then mix for another 30 seconds. Let rest for 10 minutes.
  4. Spray a large mixing bowl with oil. Transfer your dough to the bowl, then cover and refrigerate overnight.
  5. Prep a few cookie sheets with silicon mats or parchment paper dusted with flour.
  6. Lightly flour a clean surface and roll out your dough to around 1/4 inch thick. Use your alphabet cookie cutters to make letters and place them on your prepped cookie sheets. Roll together leftover scraps, let the dough rest a few minutes, then repeat until done. Cover with tea towels and let ride in a warm, dry place for at least an hour until they look fluffy.
  7. Before the dough is quite risen, fill a heavy-bottomed pot almost halfway with oil on your stovetop and bring temperature to 375F (or if you are like me and don’t own a thermometer that reads that high, follow this test to know when the oil is hot enough) Prep some pans with paper towels for your fried donuts.
  8. Once the oil is hot enough, place a few donuts into the hot oil and fry for one minute. Turn them over and fry for one more minute. Remove from oil and let rest on paper towels. Let the oil heat back up if needed, then repeat until done.
  9. For the Glaze:
  10. In a medium mixing bowl, combine all of the ingredients until smooth. Divide into smaller bowls andΒ add food coloring as desired. Dip the tops of the doughnuts into the glaze and immediately add sprinkles. Set aside to dry. Best eaten within the day. (*I have doubled the glaze ingredients in my recipe because I ended up needing to double it and my glaze consistency and color differed between batches so I recommend making it all at once. Also, in my opinion, a bit thicker glaze works better)

And just for fun, here are some of the past ways we have celebrated Luc’s half birthdays.

homemade (allergy free) half birthday cake for a half birthday celebration - number topper made with cricut

For his first half birthday, I made my first layered half cake (using the wacky cake recipe and an allergy free frosting recipe because I was on an elimination diet while nursing Luc). I used my cricut and gold scrapbook paper to make the numbers, then taped them to cake pop sticks.

homemade (allergy free) half birthday cake for a half birthday celebration - number topper made with cricut

For Luc’s 1 1/2 birthday, I made him pancakes. Both boys love pancakes, so they are always a hit.

number pancakes for a half birthday celebration

For all of the fun ways we have celebrated Hudson’s half birthdays, check out this post.

homemade alphabet donuts to celebrate a half birthday. You could use these to write any message or celebrate any occasion
half birthday celebration ideas - half cakes, half stack of pancakes, alphabet donuts, numered pancakes and cookies
Green velvet cupcakes with white chocolate mint cream cheese frosting - perfect for St. Patrick's Day

Green Velvet Mint Cupcakes

Green Velvet Mint Cupcakes

  • Servings: 18-24 cupcakes
  • Print

A fun twist on our favorite cupcakes from the Cake Mix Doctor that are perfect for St. Patrick's Day


Copycatable Rating:?????

Ingredients

  • 24 paper liners for cupcake pans
  • 1 package plain German chocolate cake mix
  • 1 package vanilla instant pudding mix
  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 bottle (1 ounce) green food coloring *I only use enough to reach desired green color, about 1/4-1/2 the bottle*
  • 3 large eggs
  • 1 cup Andes creme de menthe baking chips
  • For White Chocolate Mint Cream Cheese Frosting
  • 6 ounces Ghiradelli white chocolate chips
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 1 teaspoon mint extract
  • 2 to 2 1/2 cups confectioners’ sugar, sifted

Directions

  1. Pre-heat oven to 350F. Line 24 cupcakes with paper liners.
  2. Blend cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in large mixing bowl for 30 seconds using an electric mixer on low-speed. Increase mixer speed and beat 2 minutes more, scraping down the sides as needed. Fold in the Andes baking chips. Scoop into lined cupcake cups, filling each three-quarters of the way full. Place in oven.
  3. Bake 18 to 20 minutes, until cupcakes spring back when lightly pressed with your finger. Remove from oven and set on wire rack to cool for 5 minutes.
  4. To make frosting, place the white chocolate chips in a small glass bowl in the microwave oven. Cook on 50% power for 30 seconds, then add 15 seconds more if needed. Stir until smooth.
  5. Beat cream cheese and butter in large mixing bowl on low-speed until well combined, about 30 seconds. Add melted white chocolate and blend until just combined, about 30 seconds. Add the mint extract and 2 cups of confectioners’ sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer and beat until the frosting is fluffy, about 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
  6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread using a short metal spatula.
  7. Store the cupcakes in the refrigerator.

For more St. Patrick’s Day fun check out this post. πŸ™‚

half stack funfetti pancakes for half birthday

Half Stack Pancakes for Hudson’s Half Birthday

I admit I am an over celebrator. I pretty much look for any excuse to celebrate, so when I learned about half birthdays from a friend I knew it was something I would be doing for my kids. For Hudson’s actual half birthday (when he turned 6 months old), we ordered an impressive half cake from a local bakery.

half cake for half birthday

half birthday cake for Hudson's half birthday

Since then, I have made a 2 1/2 out of pancakes and a 3 1/2 out of sugar cookies. (I somehow missed 1 1/2 – I swear that first trimester with Luc must have been more brutal than I remember because looking back now it appears I was constantly dropping the ball).

number pancakes for a half birthday celebration

number sugar cookies for a half birthday celebration

This year, I thought it would be fun to get back to that food cut in half idea and I knew a stack of pancakes would be perfect. Hudson still hasn’t been cleared to eat eggs in pancakes so I had to combine a few recipes together to create my own egg-free funfetti pancakes. These pancakes don’t have quite the same fluff as regular pancakes, but they are the simplest egg-free pancake recipe I’ve seen and they were absolutely delicious.

half stack funfetti pancakes for half birthday

Hudson was so excited when he saw his pancakes, his eyes lit up when we sang him “Happy Half Birthday” and he is still talking about his special celebration a week later so I’d say that is a definite mom win!

Egg-Free Funfetti Pancakes

Allergy friendly funfetti pancakes perfect for special occassions such as birthdays, brunches, half birthdays, parties, showers, etc.

Copycatable Rating:????? Credit: Pancake recipe is a combination of Six Sisters Stuff and an allergy-friendly recipe I’ve had for years. Glaze is from Six Sisters Stuff

Ingredients

  • 1 cup bisquick (for soy free option use Bisquick Heart Smart)
  • 1 cup funfetti cake mix
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 1/2 cups milk (could use rice or coconut milk for a dairy free option)
  • 1/4 cup rainbow sprinkles
  • Glaze (optional)
  • 2 Tbsp. of unsalted butter, melted
  • 2 tsp. of vanilla
  • 3 Tbsp. of milk
  • 2-3 cups powdered sugar (depending on the consistency you like your glaze)

Directions

  1. Combine all pancake ingredients, slowly whisking in milk until desired consistency is reached.
  2. Pour batter into skillet or pan and bake like a regular pancake.
  3. For the glaze, mix butter, vanilla and milk with beaters while slowly adding in powdered sugar. Add powdered sugar ntil desired consistency is reached.
  4. Drizzle glaze over warm pancakes and serve
  5. For half pancakes, stack the pancakes, slice the stack in half, then drizzle with glaze. I also added some whipped cream, more sprinkles and a homemade banner to mine.

half stacked funfetti pancakes are perfect for a half birthday
red velvet cupid cupcakes with peppermint cream cheese frosting recipe and link to Bakerella cupid cupcake printable

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

These are my all-time favorite cupcakes. My best friend shared the recipe with me years ago and I have been making them ever since. I make them every year for Christmas, but we love them so much I decided they should be part of our Valentine baking too. At Christmastime, I sprinkle them with crushed candy cane, but for Valentine’s Day, I used little heart sprinkles and an adorable printable from Bakerella to make them cupid cupcakes. They turned out so cute and now we have an excuse to make these more than once a year. πŸ˜‰

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

  • Servings: 18-24 cupcakes
  • Print

Our favorite cupcakes that are perfect for Christmas, Valentine's Day or any time you feel like treating yourself

Copycatable Rating:????? Credit:The Cake Mix Doctor

Ingredients

  • 24 paper liners for cupcake pans
  • 1 package plain German chocolate cake mix
  • 1 package vanilla instant pudding mix
  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 bottle (1 ounce) red food coloring *I only use enough to make it red, about 1/4-1/2 the bottle*
  • 3 large eggs
  • 1 cup miniature semisweet chocolate chips
  • For White Chocolate Peppermint Cream Cheese Frosting
  • 6 ounces white chocolate, coarsely chopped *I use Ghiradelli chips*
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) butter, at room temperature
  • 1 teaspoon peppermint extract
  • 2 to 2 1/2 cups confectioners’ sugar, sifted

Directions

  1. Pre-heat oven to 350F. Line 24 cupcakes with paper liners.
  2. Blend cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in large mixing bowl for 30 seconds using an electric mixer on low-speed. Increase mixer speed and beat 2 minutes more, scraping down the sides as needed. Fold in the chocolate chips. Scoop into lined cupcake cups, filling each three-quarters of the way full. Place in oven.
  3. Bake 18 to 20 minutes, until cupcakes spring back when lightly pressed with your finger. Remove from oven and set on wire rack to cool for 5 minutes.
  4. To make frosting, place the white chocolate chips in a small glass bowl in the microwave oven. *Original recipe says to cook on high power for 1 minute, but my chocolate burns if I do this. Instead I cook it at 50% power for 30 seconds then add 15 seconds more if needed* Stir until smooth
  5. Beat cream cheese and butter in large mixing bowl on low-speed until well combined, about 30 seconds. Add melted white chocolate and blend until just combined, about 30 seconds. Add the peppermint extract and 2 cups of confectioners’ sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer and beat until the frosting is fluffy, about 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
  6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread using a short metal spatula.
  7. Store the cupcakes in the refrigerator.

oreo truffle christmas tree

Oreo Truffle Christmas Tree

I know elves stick to the four main food groups Candy, Candy Canes, Candy Corn and Syrup, but in my world, the four main food groups are: Candy, Cupcakes, Cookies and Coffee. πŸ˜‰ And in the cookie department, Oreos have my heart all the way. So, naturally, I look for any excuse to buy them.

This brings me to Oreo truffles, one of my absolute favorite desserts. I make oreo truffles instead of cake pops for every party. They don’t require baking so they can be whipped up much faster than traditional cake pops, but you can still create all sorts of fun things with them. Every year, I tell myself I am going to make wintery fun pops from my Bakerella cookbook, but I always have so much going on this time of year that it never ends up happening. I still make my oreo truffles, but usually just stick them on a tray and call it a day.

image from pinterest - egg carton christmas tree

When I saw this photo of an egg carton Christmas tree on Pinterest a few days ago, I knew a Christmas tree of oreo truffles would be a perfect, simple and festive dessert.

Oreo Truffle Christmas Tree

  • Servings: Approx.18 truffles
  • Print

Delicious and easy oreo truffles displayed as a Christmas Tree are the perfect holiday dessert.

Copycatable Rating:????? Credit : oreo truffle recipe from Bakerella

Ingredients

  • 1/2 package of regular oreos
  • 4 ounces cream cheese
  • Green Candy Melts
  • Yellow Candy Melts
  • M&Ms for decorations
  • corn syrup

Directions

  1. Finely crush oreos in mixer
  2. Transfer to bowl, add softened cream cheese and stir to combine
  3. Using a cookie scoop, form balls and place on wax lined cookie sheet. (I used a mini star cookie cutter to make one star shaped)
  4. Place in refrigerator.
  5. Melt candy melts following packaging instructions.
  6. One at a time, dip a truffle into the melted candy.
  7. Place onto the lined baking sheet and let them dry.
  8. Assemble into tree shape and use corn syrup to attach m&ms
  9. Refrigerate until ready to eat

candy stuffed chocolate chip cookies-milky way

Candy Stuffed Chocolate Chip Cookies

I had planned to make these earlier in the week, but Luc wasn’t overly excited about baking with me, so Hudson and I made these cookies this afternoon while Luc napped. Hudson has always loved baking with me and now that he can eat chocolate he was more excited than ever to assist.

candy stuffed chocolate chip cookies baking helper

These cookies are the perfect way to use up leftover Halloween candy, unless you managed to eat it all already. πŸ˜‰ I always buy a bag really early, feeling accomplished for being on top of things, then it disappears before Halloween night and I have to buy more at the last minute. Β I also always end up with tons of leftovers on top of the candy the kids collect, which up until this year, they couldn’t even eat. So after I gather up a large bag to donate to a local dentist’s office who sends the candy to Operation Gratitude, I bake up a batch of Picky Palate’s Candy Bar Chocolate Chip Cookie Sandwiches, or as I like to call them Candy Stuffed Chocolate Chip Cookies. In my opinion, these are the best way to eat candy! πŸ™‚ She uses reeses, kitkats and snickers, but because Hudson could eat the cookies this time I didn’t make any with nuts. Instead we used twix, milky way, and kitkats, but I’m sure any candy would be delicious.

Candy Stuffed Chocolate Chip Cookies

  • Servings: About 24 large cookies
  • Print

Delicious cookie recipe from Picky-Palate using leftover Halloween candy.

Copycatable Rating:????? Credit: Picky-Palate

Ingredients

  • 2 sticks softened butter
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 ounce bag of chocolate chips
  • Variety of mini candies

Directions

  1. Pre-heat oven to 350F.
  2. In a stand or electric mixer, cream butter and sugars until well combined.
  3. Add eggs and vanilla until well combined.
  4. Place flour, baking soda and salt in a large bowl; mix then slowly add to wet ingredients.
  5. Add chocolate chips to combine.
  6. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. seal edges together by pressing and cupping in hand until candy is enclosed with dough.
  7. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.
  8. Let col for 5 minutes before transferring to a cooling rack.

monster saltine toffee crackers

Monster Saltine Cracker Toffee

Saltine Cracker Toffee, aka “Christmas Crack” (I have never been a fan of that name) is one of my favorite things to make. I was only introduced to it by a friend last Christmas and I have been making it ever since. It is so easy to make and involves very few ingredients so it is a great dessert to whip up for last-minute situations. I just change my toppings to fit each holiday.This time, I used green candy melts and fun toppings to make a spooky version for Halloween.

Monster Saltine Cracker Toffee

A Halloween twist on this classic dessert. Add edible eyes, gummy worms, mini Oreos, m&ms and sprinkles for a fun and easy dessert


Copycatable Rating:?????
Credit: adapted from theidearoom.net

Ingredients

  • 30-40 saltine crackers
  • 1 cup butter
  • 1 cup brown sugar, packed
  • 2 cups green candy melts
  • mini M&M’s, mini oreos to make bats, candy eyes, gummy worms and sprinkles to decorate

Directions

  1. Pre-heat oven to 350F
  2. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
  3. Place the butter and sugar in a medium-sized pot over medium-low heat. Stir until butter has melted. Once butter has melted, bring to a boil. Stir constantly. Turn down the heat and simmer for 3-5 minutes until thickened.
  4. Once it’s nice and bubbly, remove pan from heat.
  5. Pour evenly over saltine crackers and spread mixture with a knife. Try to move fast during this part so the toffee doesn’t harden.
  6. Place pan in the oven and bake for 5-7 minutes.
  7. While pan is in the oven, place bowl of candy melts in microwave and melt following packaging instructions. *They don’t need to be completely melted as the heat from the toffee will finish melting them*
  8. Remove pan from oven and then pour candy melts on top and spread all over the toffee with a spatula.
  9. Sprinkle toppings on then place in the freezer for 30 minutes.
  10. Once chocolate has hardened break pieces off the foil and store in an air-tight container.

*Another fun little tip is to make this in two smaller pans so you can use different toppings. I made one pan of the Monster Saltine Cracker Toffee and one pan of Candy Corn Saltine Cracker Toffee. For the candy corn toffee use orange, yellow and white candy melts, orange and yellow m&m’s, sprinkles and candy corn (if you don’t eat it all while baking….oops) πŸ˜‰
saltine cracker toffee making

halloween saltine cracker toffee two ways monster and candy corn