Ingredients Needed

• Mini Marshmallows: You can swap an equal amount of regular size if needed.
• Rice Krispie Treats Cereal: My recipe uses 9 cups of Rice Krispie cereal. You can use any brand of crisp rice cereal.
• Mini M&Ms: These are the perfect topping!
• Butter: Unsalted is best for this recipe but salted may be substituted.
• Candy Melts: I used chocolate melts, but you can also use chocolate chips or white candy melts.

How to make Mickey Treats

• Line two 9-inch baking pans with foil or parchment paper and spray with nonstick cooking spray. Melt the butter over medium low heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture and press into pans. Tip: spray wax paper with nonstick cooking spray so you can press the treat mixture without it sticking to your hands.
• Let set until firm. Remove the pressed mixture from pan using foil and remove foil from the bottoms. Use a mickey mouse shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each treat in the chocolate and then cover with mini M&Ms, press to adhere. Place on a wax paper lined cookie sheet. Let harden. If you want you can drizzle them with additional chocolate.

Expert Tips

• It is important to remember to get fresh marshmallows because stale ones will not melt the same.
• To make them in the microwave, heat butter and marshmallows in a microwave safe bowl for 2 minutes. Stir, then continue heating approx. 1 more minute or until melted.
• I don’t add popsicle sticks to my treats, but you can if you want. I just find it easier to make them without – and easier is my jam. You can even make Minnie Mouse Rice Krispies treats by adding a candy bow or using white and red candy melts!
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Print

Disney Mickey Mouse Rice Krispie Treats Recipe

These Rice Krispie Treats are the best homemade treats you will make! They are Mickey Mouse themed and have a delicious chocolate and M&M topping!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 14 servings

Calories 806kcal

Author Dorothy Kern

Cost $8

Ingredients

• 9 cups (237g) Rice Krispies Cereal
• 20 ounces (566g) mini marshmallows, divided
• 8 tablespoons (113g) unsalted butter
• 1 teaspoon (15ml) vanilla extract
• 8 ounces chocolate candy melts
• 1 16.9 ounce (family size) bag Mini M&Ms

Instructions

• Line two 9-inch pans with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Melt the butter over medium heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into prepared pans. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm. Remove from pan using foil and remove foil from the bottoms. Use a mickey mouse shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each treat in the chocolate and then cover with mini M&Ms, press to adhere. Place on a wax paper lined cookie sheet. Let harden.
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Video

Notes

• Use any flavor Rice Krispies cereal.
• You can use any size marshmallows, just make sure you’re only using 15
  ounces in the actual mixture – you’ll want mini ones to mix in or you’ll have to
  slice large ones to fold in at the end.
• Only use FRESH marshmallows and not-stale cereal for best results.
• You can use any color candy melts, chocolate chips, or white chocolate for different designs, but I recommend Ghirardelli candy melts.
• You may have some M&Ms left over. My recipe made 14 but it will depend on the size of your cookie cutter.

Nutrition

Serving: 1serving | Calories: 806kcal | Carbohydrates: 167g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 842mg | Potassium: 195mg | Fiber: 1g | Sugar: 43g | Vitamin A: 10328IU | Vitamin C: 96mg | Calcium: 11mg | Iron: 46mg

Other Rice Krispie Treat Recipes

No Bake

The BEST Rice Krispie Treats

No Bake

Chocolate Rice Krispie Treats

Recipes

Fruity Pebble Rice Crispy Treats

Easter

Easter Rice Krispie Treats

The post Disney Rice Krispie Treats appeared first on Crazy for Crust.

Lucky Charm Marshmallow Treats

These cereal bars are some of my favorites to make because of how simple they are! Rice Krispie Treats are a classic, but they can be made with just about any cereal. Not only are Lucky Charms my favorite cereal but they include Lucky Charms marshmallows which, when added to cereal treats, make them SO GOOD!

These treats are perfect for kids and adults for any time of the year, but especially during the St. Patties Day season! They’re easy to make, no bake, with a gooey crunchy texture – you’re going to love them!

Ingredients Needed

• Marshmallows: You can use mini marshmallows (a 10 oz bag) or regular size (a 12 ounce bag).
• Lucky Charms Cereal: the best!
• Vanilla: I love using pure vanilla extract
• Butter: You can use unsalted or salted butter. It’s helpful if it’s room temperature, but not required.

How to make Lucky Charm Treats

• Place butter in a large pot over medium low heat. Add the marshmallows to the melted butter and stir until combined. Remove from heat and stir in vanilla extract. It’s best to use a rubber spatula for this.
• Add cereal and stir to coat with the marshmallow mixture. Pour into a 9×9-inch square pan. Press cereal mixture firmly to compact into the baking dish.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Expert Tips + Tricks

• You can use mini marshmallows if that is what you have on hand. Check out the recipe notes to see how much you will need.
• Spray wax paper or parchment paper with nonstick cooking spray so you can press without it sticking to your hands.

Print

Lucky Charms Marshmallow Treats Recipe

These Rice Krispie Treats are like the classic treat, but made with lucky charms. Make these marshmallow Krispie treats for St. Patricks Day and you will not be disappointed!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Setting Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 585kcal

Author Dorothy Kern

Cost $8

Ingredients

• 6 cups (246g) Lucky Charms cereal
• 12 ounces (340g) marshmallows
• 5 tablespoons (71g) unsalted butter
• 1 teaspoon vanilla extract

Instructions

• Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
• Melt the butter in a large pot over medium low heat. Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into pan. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Video

Notes

• Regular size marshmallows come in 12 ounce bags. Mini marshmallows come in 10 ounce bags.
• You can use 1 (10 ounce) bag of mini marshmallows in place of the 12-ounce bag of normal sized ones without altering the outcome.

Nutrition

Serving: 1serving | Calories: 585kcal | Carbohydrates: 119g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 790mg | Potassium: 266mg | Fiber: 6g | Sugar: 59g | Vitamin A: 3493IU | Vitamin C: 31mg | Calcium: 516mg | Iron: 26mg

Favorite Rice Krispies Treats

No Bake

Chocolate Rice Krispie Treats

No Bake Bars

Banana Pudding Rice Krispie Treats

Recipes

Fruity Pebble Rice Crispy Treats

Easter

Easter Rice Krispie Treats

The post Lucky Charms Rice Krispie Treats appeared first on Crazy for Crust.

Expert Tips

• Core the apples before slicing to give the best results. 
• Theme this recipe for any event or holiday for putting the apples in a fun shape, as opposed to just laying them out. 
• Sprinkles would be a fun way to dress these up too.

Print

Caramel Apple Nachos Recipe

An easy snack or dessert, these caramel apple nachos are infused with hazelnut flavor using coffee creamer!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 168kcal

Author Dorothy Kern

Cost $5

Ingredients

• 3 apples your favorite, cored and sliced into wedges
• 2 tablespoons caramel sauce
• 2 tablespoons chocolate sauce
• Chopped hazelnuts, nuts and/or mini chocolate chips for garnish

Instructions

• Core apples and slice into wedges. Arrange on cutting board.
• Drizzle with caramel and chocolate sauces. Sprinkle with nuts. Serve immediately.

Video

Notes

• You can use any toppings you like – shredded coconut, mini chocolate chips, chopped candy, other fruit, sprinkles – use what you like.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 91mg | Potassium: 240mg | Fiber: 5g | Sugar: 31g | Vitamin A: 111IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 0.4mg

Other Caramel Apple Recipes

Recipes

Easy Caramel Apple Strudel

Drinks

Spiked Crockpot Caramel Apple Cider

Sweet Dips

Peanut Butter Caramel Apple Dip

Pie

Caramel Apple Slab Pie

The post Hazelnut Caramel Apple Nachos appeared first on Crazy for Crust.

Tip From Dorothy

Expert Tips

• You can use any kind of nuts (or any flavor) you like. Honey roasted is amazing, but raw or salted would be great too.
• Pretzels are fantastic in this but you can omit them – or make it gluten free by using GF Pretzels.
• Any Chex flavor works but Cinnamon Chex is SO good.
• Use your favorite flavor M&Ms: caramel or pretzel would be fantastic.
• Store in an airtight container for up to a week. I don’t recommend freezing this.

Print

Cinnamon Sugar Snack Mix

This snack mix has it all: cereal, pretzels, almonds, candy and cinnamon sugar! It’s easy, fast, and is a great snack!

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 10 cups

Calories 543kcal

Author Dorothy Kern

Cost $6

Ingredients

• 4 cups mini pretzel twists
• 3 cups (120g) Chex Cereal (such as Cinnamon Chex)
• ¼ cup (57g) unsalted butter melted
• ½ cup (100g) granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup M&Ms
• 16 ounces Blue Diamond Honey Roasted Cinnamon Almonds (or any kind of almond)

Instructions

• Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
• Place melted butter in a large bowl. Add pretzels and cereal, toss to coat. Add sugar and cinnamon, toss again to coat. Pour onto prepared cookie sheet. Bake for 18-20 minutes, stirring after 10. Let cool.
• Once the mix is cool, toss with M&Ms and almonds. Store in an airtight container for up to 7 days.

Video

Notes

• You can use any kind of nuts (or any flavor) you like. Honey roasted is amazing, but raw or salted would be great too.
• Pretzels are fantastic in this but you can omit them – or make it gluten free by using GF Pretzels.
• Any Chex flavor works but Cinnamon Chex is SO good.
• Use your favorite flavor M&Ms: caramel or pretzel would be fantastic.
• Store in an airtight container for up to a week. I don’t recommend freezing this.

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 55g | Protein: 13g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 292mg | Potassium: 389mg | Fiber: 7g | Sugar: 26g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 5mg

Favorite Snack Mixes

Snacks

Trail Mix Muddy Buddies

Recipes

Pumpkin Spice Chex Mix Recipe

No Bake

Kettle Corn Snack Mix

Christmas

Elf Munch Christmas Snack Mix

The post Cinnamon Sugar Snack Mix appeared first on Crazy for Crust.

Expert Tips

• You can make applesauce on the stovetop but the slow cooker is easier. If you don’t want to babysit your applesauce while you’re cooking it, then do it in the crockpot!
• Depending on how chunky you want your applesauce, you can either mash the soft apples with a potato masher for chunky applesauce or use a blender or hand blender for smooth!
• Homemade cinnamon applesauce is good because you get to control the sugar. You’ll notice this recipe only has 1 tablespoon of sugar! I don’t add a ton because the apples are so sweet. However, you can add more sugar if you want or you can make crockpot applesauce with brown sugar.

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Crockpot Applesauce

Crockpot Applesauce is an easy homemade applesauce recipe with cinnamon. The kids LOVE this recipe and it's fun to make right in the slow cooker.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10 servings

Calories 81kcal

Author Dorothy Kern

Cost $8

Ingredients

For the crock pot applesauce:

• 8 apples Fuji, Gala or your favorite
• ½ cup (118ml) water
• 1 teaspoon cinnamon
• 1 tablespoon (13g) sugar

Instructions

• Peel, core and slice the apples. Note: you CAN leave the peels on if you want.
• Place apples in a crock pot. Mix water, cinnamon, and sugar in a measuring cup and pour over apples. Cook on LOW for 6-8 hours, until the apples are translucent. Mash with a potato masher or place in a blender or food processor to blend with no lumps.
• Applesauce can be stored in a tupperware in the refrigerator for several days, or frozen for future use.

Video

Notes

• Depending on how chunky you want your applesauce, you can either mash the soft apples with a potato masher for chunky applesauce or use a blender or hand blender for smooth!
• Homemade cinnamon applesauce is good because you get to control the sugar. You’ll notice this recipe only has 1 tablespoon of sugar! I don’t add a ton because the apples are so sweet. However, you can add more sugar if you want or you can make crockpot applesauce with brown sugar.

Nutrition

Serving: 1serving | Calories: 81kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 156mg | Fiber: 4g | Sugar: 16g | Vitamin A: 80IU | Vitamin C: 6.7mg | Calcium: 11mg | Iron: 0.2mg

Other Apple Recipes

Cheesecake

Apple Cheesecake Bars

Brownies & Bars

Apple Butter Pie Bars

Fall

Apple Fritter Bread

Cake

Crockpot Apple Dump Cake

The post Crockpot Applesauce appeared first on Crazy for Crust.

Ingredients needed

• Microwave popcorn: Microwave popcorn is my favorite, but use whatever popcorn you would like – you can even pop your own
• White candy melts (or Vanilla Candiquik or Almond Bark): To help the oreos mix in with the popcorn.
• Oreos, coarsely chopped – any flavor!
• Peanut Butter: For best results use no-stir peanut butter (not natural)

How to make Oreo Popcorn

• Pop popcorn in microwave according to package directions. Remove popcorn from bag and place in a large bowl. Remove all unpopped kernels!
• Place candy melts in a microwave safe bowl and heat for 1 minute. Stir, and add the peanut butter. Heat for about a minute more, stirring each 30 seconds. (Heating time will vary for different microwaves.) Once the peanut butter and the candy are melted together, pour over the popcorn. Stir carefully. Add chopped Oreos and stir once again.
• Turn popcorn out onto a large cookie sheet lined with a silpat or parchment paper. Let cool until hardened (or place in the refrigerator until set). Store in an airtight container.

Expert Tips

• When you are finished making the recipe, lay it out on a cookie sheet so it can properly harden.
• Try your best to remove all kernels prior to making the recipe so when it comes to eating, you do not have to worry about anything!
• Store in an airtight container so it doesn’t get stale.

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Oreo Peanut Butter Popcorn Recipe

Popcorn coated with oreos and peanut butter for the perfect snack.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Hardening Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 136kcal

Author Dorothy Kern

Cost 7

Ingredients

• 1 bag microwave popcorn (3.0-3.5 ounces)
• 8 ounces white candy melts (or Vanilla Candiquik or Almond Bark)
• ¼ cup (67g) peanut butter
• 16 Oreos coarsely chopped

Instructions

• Pop popcorn in microwave according to package directions. Remove popcorn from bag and place in a large bowl. Remove all unpopped kernels!
• Place candy melts in a microwave safe bowl and heat for 1 minute. Stir, and add the peanut butter. Heat for about a minute more, stirring each 30 seconds. (Heating time will vary for different microwaves.) Once the peanut butter and the candy are melted together, pour over the popcorn. Stir carefully. Add chopped Oreos and stir once again.
• Turn popcorn out onto a large cookie sheet lined with a silpat or parchment paper. Let cool until hardened (or place in the refrigerator until set). Store in an airtight container.

Video

Notes

• I like Ghiradelli candy melts the best (you can find them in the baking aisle). If you can’t find that, candiquick is the best alternative. I do not suggest using white chocolate chips.
• Be sure to use a no-stir peanut butter (not natural).

Nutrition

Serving: 1serving | Calories: 136kcal

Other Popcorn Recipes

Snacks

Chocolate Peanut Butter Popcorn

Snacks

Easy Popcorn Balls Recipe

Fall

Pumpkin Spice Popcorn

Christmas

Santa Munch Popcorn Snack Mix

SaveSave

The post Oreo Peanut Butter Popcorn appeared first on Crazy for Crust.

How to make peanut butter popcorn

1. If you’re popping your own popcorn, you’ll want to pop it before starting. Otherwise, line a cookie sheet with parchment paper or a silicone baking mat and spread your popcorn out.
2. Melt vanilla melting wafers with peanut butter in a microwave-safe bowl for about 2-3 minutes, stirring every 30 seconds. It should be completely melted and smooth. 
3. Pour the peanut butter mixture over the popcorn on the cookie sheet. Toss with your hands to evenly coat the butter coating.
4. Melt chocolate chunks in a microwave-safe bowl in 30-second increments until melted and smooth. 
5. Place the melted chocolate in a sandwich bag with the tip cut off and drizzle over popcorn.
6. Chill the popcorn in a large bowl to harden, then break it apart and serve. 
7. Store in an airtight container in the refrigerator for up to one week. That’s only if it lasts that long! So delicious. 

Expert tips

• Melt some caramel bits to drizzle over the top.
• I love using the Ghiradelli white chocolate melts that you can find in the baking aisle. They taste so much better and melt so much easier than white chocolate chips.
• If you have trouble melting either of your chocolates, add 1 teaspoon of coconut oil or vegetable oil. The oil helps it melt smoother, and drizzle easier too.
• Want to dress this up even more? Add chopped candy or nuts, or even some Christmas sprinkles or candy to make it more festive.
• You can use ANY flavor popcorn you like – microwave or bagged popcorn. I love using Skinnypop or even flavored BoomChickaPop to make my life easier.

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Chocolate Peanut Butter Popcorn Recipe

Chocolate Peanut Butter Popcorn is an easy 4 ingredient popcorn recipe that is perfect for dessert or movie night. It’s also the perfect easy treat to make for gift giving at the holidays.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 16 servings

Calories 190kcal

Author Dorothy Kern

Cost 6

Ingredients

• 1 6 ounce bag popcorn (see note)
• 10 ounces vanilla melting wafers (such as Ghiradelli) or white chocolate chips
• ½ cup (134g) creamy peanut butter (use a no-stir brand)
• 1 cup Dark Chocolate Chunks

Instructions

• Spread popcorn on a baking sheet covered with parchment paper or a silicone baking mat.
• Melt vanilla melting wafers with peanut butter in a microwave safe bowl on 50% power for about 2-3 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn on cookie sheet. Toss with your hands to coat.
• Melt chocolate chunks in a microwave safe bowl in 30 second increments, stirring between each, until melted and smooth, about 1-2 minutes. Place in a sandwich bag with the tip cut off and drizzle over popcorn.
• Chill the popcorn to harden, then break it apart and serve. Store in an airtight container in the refrigerator for up to one week.

Video

Notes

• You can start with a bag of popcorn like I did (any brand or flavor) or pop your own from microwave popcorn or kernels.
• Be sure to use a no-stir brand of peanut butter.
• I prefer using melting wafers (like Ghiradelli candy melts) because they melt better than chocolate chips. Look in the baking aisle with the baking chocoalte).
• Use any kind of dark chocolate chunks or chocolate chips.

Nutrition

Serving: 1/2 cup | Calories: 190kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Sodium: 37mg | Fiber: 3g | Sugar: 12g

Other Popcorn Recipes

Snacks

Popcorn Chocolate Chip Marshmallow Treats

Snacks

Peanut Butter Kitchen Sink Popcorn

Brownies & Bars

Mint Chocolate Chip Popcorn Treats

Snacks

Oreo Peanut Butter Popcorn

The post Chocolate Peanut Butter Popcorn appeared first on Crazy for Crust.

Ingredients

• Butterscotch Chips: These are like chocolate chips but they are butterscotch flavor, sold in the baking aisle.
• Peanut Butter: I used creamy peanut butter but you can use crunchy, be sure to use a no-stir peanut butter.
• Pretzel Twists: Just the normal pretzel twists, any brand
• Sea Salt: For garnish

How to Make Pretzel Haystack Cookies

• Combine the butterscotch chips and peanut butter in a bowl. Microwave them for 30 seconds and then stir. Keep warming the mixture in 15-second increments until you have a smooth mixture.
• Add the vanilla and stir. Mix in the pretzels and stir until they are completely coated.
• Scoop approximately one to two tablespoons and drop it on a sheet pan lined with parchment paper. Sprinkle the salt over the top. Repeat this with the rest of the mixture, spacing each cookie apart, so they aren’t touching.
• Refrigerate the cookies for 10 to 15 minutes or until they are set.  

Tip From Dorothy

Expert Tips

• Like other kinds of haystack cookies, these pretzel cookies can be a little delicate. If you need to store them, I recommend layering them with parchment paper in the container. Don’t just pile them in! Otherwise, they will break or end up stuck together.
• I use these cute tiny pretzels for this recipe, but you can use any kind of pretzel. If they are large, you should crush them into small pieces first. I’ve linked the type I use in the recipe card.
• You can keep no bake cookies at room temperature or in the refrigerator. If you keep them in an airtight container, they can keep well for up to two weeks.

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No Bake Pretzel Cookies Recipe

If you’re looking for anew no bake cookie recipe, these No Bake Pretzel Cookies should be it! They're crunchy and have that fantastic salty-sweet combo, and are really easy to make.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 42 cookies

Calories 83kcal

Author Dorothy Kern

Cost 15

Ingredients

• 11 ounce bag butterscotch chips
• ½ cup creamy peanut butter
• ½ teaspoon vanilla extract
• 5 cups mini pretzels or roughly crushed pretzels
• Maldon flake sea salt for garnish optional

Instructions

• Place the butterscotch chips and peanut butter into a large microwave safe bowl. Microwave for 30 seconds and stir together. Continue to microwave on 15 second intervals, stirring in between until smooth. Stir in the vanilla extract until combined. Add the pretzels and stir until fully coated.
• Line sheet trays with parchment paper. Using a cookie scoop or you can eyeball it, place 1-2 tablespoon sized mounds of the mixture, not touching.
• As soon as you place one cookie down, sprinkle with the flake sea salt and repeat.
• Place the sheet tray into the fridge until set, about 10-15 minutes.

Video

Notes

• These cookies are crunchy, sweet, salty. I love that you can mix up the chip flavors and make different versions of these cookies.
• The flake sea salt adds an extra kick of salt but it’s not overwhelming. The butterscotch chips and peanut butter are plenty sweet to offset the saltiness from the pretzels and additional salt.
• You can also use any salt you prefer to sprinkle the tops.
• While they set up nicely, these cookies like most cookies of this style can be a little delicate so I do not recommend stacking a bunch in a container. Instead, layer them with parchment paper while storing.
• The itty bitty mini pretzels make these cookies extra cute, however they can be made with any pretzels. I do suggest crushing them up a bit if they are any bigger so it makes the cookies easier to eat.
• These are the pretzels I used.

Nutrition

Serving: 1cookie | Calories: 83kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 164mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Calcium: 3mg | Iron: 1mg

These No Bake Pretzel Cookies are so good and they please almost everyone! They’re sweet and salty, easy to make and have the best, crunchy texture.

Favorite No Bake Desserts

No Bake

Easy Rocky Road Bars

Brownies & Bars

Oatmeal Cookie S’mores Bars

Recipes

Holiday Haystack Recipe

Candy

Gooey Nutty S’mores Crockpot Candy

The post No Bake Pretzel Cookies Recipe appeared first on Crazy for Crust.

These snacks are easy and fun and the parfait is also great for breakfast anytime!

Green Eggs and Ham Snack

Green Eggs and Ham was one of my favorite books to read to Jordan! I loved reading Dr. Seuss to her because it was so fun to read with the rhyming – we could almost turn them into songs.

To make the green eggs and ham you need just a couple ingredients:

• Mini Oreos (I used white chocolate covered Oreo Thin Minis)
• Green Mini M&Ms
• White chocolate chips
• Fruit Leather

Other Dr. Seuss Snack and party ideas

• Green Eggs and Ham Donuts
• Grinch Rice Krispies Treats by my friend Amy over at Living Locurto

Print

Dr. Seuss Snacks

Make green eggs and ham out of cookies and fruit leather and make cat in the hat parfaits out of strawberries and greek yogurt – these are a fun treat for Dr. Seuss day!

Course Snack

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 448kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Green Eggs and Ham

• 10 mini white chocolate coated Oreos
• ¼ cup white chocolate chips
• 10 Mini green M&Ms
• 1 Fruit by the foot

For The Cat in the Hat Smoothie

• ¾ cup fresh strawberries chopped
• 1 approximately 5 ounce container greek yogurt vanilla, fat-free is best
• ½ cup Cool Whip

Instructions

For the Green Eggs and Ham

• Melt the chocolate chips on 50% power, stirring each 30 seconds, until melted and smooth. Using a toothpick, drop a teeny bit of chocolate on top of each white chocolate Oreo and top with a green mini M&M. Let dry.
• Slice small lengths of fruit by the foot and cut the edges to look like jagged bacon.

For The Cat in the Hat Smoothie

• Mix Cool Whip and yogurt. Place a bit in the bottom of two small glasses.
• Top with chopped strawberries, and then continue layering until your glass is full.

Notes

You can also blend the strawberries with apple juice in a blender if you want a more drinkable smoothie.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 65g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 8mg | Sodium: 310mg | Potassium: 296mg | Fiber: 3g | Sugar: 44g | Vitamin A: 33IU | Vitamin C: 32mg | Calcium: 87mg | Iron: 5mg

Dr. Seuss Snacks for his birthday! Make Green Eggs & Ham and Cat in the Hat Parfaits – these easy snacks are perfect for school or for kids parties!

The post Dr. Seuss Snacks appeared first on Crazy for Crust.

4 Ingredient Recipe

• Original Pillsbury Pizza Crust – you only need one can
• Baking soda: This is how pretzels get that golden exterior and chewy texture.
• Egg wash – just lightly beat an egg with water in a small bowl. This helps them get a nice golden brown.

How to Make Pretzel Bites in an Air Fryer

• Cut Bites: Take the pizza dough out of the package. It should be rolled into a log, which is what you want. Don’t unroll it!
• Cut the log into eight pieces. Slice each of those in half, so you have eight equal-sized pieces. Once you have eight pieces, cut each one into four parts, so you have 32 pieces of dough. Roll each piece into a ball.
• Pour the water into a saucepan and bring it to a rolling boil. Once it’s at a strong boil, take it off the heat and add the baking soda and stir so it dissolves.
• Baking Soda Bath: Drop each ball into the water for 20 to 30 seconds, take it out, and place it on a sheet pan or plate. Do this with all of the dough balls. I dunk four at a time and use a slotted spoon to scoop them out of the water.
• Brush the dough balls with egg wash and sprinkle them with salt.
• Cook the pretzel bites in the air fryer at 350°F for six to seven minutes or until they are golden brown. Depending on the size of your air fryer, you may need to cook them in batches.

Expert Tips

• When you roll the dough into balls, the dough may want to come apart. Don’t worry, and just try to form into a ball as best you can. You can lightly squeeze the dough but don’t squish it. Otherwise, you won’t have the ball shape once they’re cooked.
• They have a very strong pretzel taste from the baking soda. If you want to tone it down, you can reduce baking soda in the water.
• If your kitchen is hot, you might want to keep the dough balls in the refrigerator while you’re cooking them in batches. That way, they will hold their shape and not soften too much.
• Don’t overcrowd the air fryer. The balls need to be in a single layer with space between each. This will ensure they cook evenly. You can keep cooked pretzel bites on a sheet pan in a warm oven while you cook the rest.

Once you try these easy pizza dough pretzel bites, they might end up on your list of favorite snacks! They are so much easier than traditional ones but taste just as great. You’ll see when you try them – they’re so good.

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Air Fryer Pretzel Bites Recipe

If you thought homemade pretzel bites were too hard to make, you are going to love these Air Fryer Pretzel Bites – delicious and simple!

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 32 pieces

Calories 32kcal

Author Dorothy Kern

Cost 10

Ingredients

• 1 can Pillsbury pizza crust (original)
• ½ cup (120g) baking soda
• 4 cups water
• 1 recipe egg wash
• 1 tablespoon Kosher salt

Instructions

• Line a cookie sheet with parchment paper.
• Pour 4 cups of water into a saucepan and bring to a boil.
• While the water comes to a boil, open your pizza crust but do not unroll it. Cut into 8 slices, about 1 inch thick. Cut each slice into quarters (for 32 total pieces). Roll each one individually into a ball. The shape might not be perfect ball, but it will work, trust me.
• Once the water is at a rolling boil (boiling in the center, not just around the edges), turn the heat to warm and stir in baking soda.
• Working in batches of 4-6 balls, dunk balls into the water for 20 to 30 seconds.
• Place balls onto prepared cookie sheet. Brush with egg wash and sprinkle with kosher salt.
• Working in batches, place the balls in the air fryer basket (my Cosori holds about 9-11 per batch). The balls might look like they're falling apart but they'll glue together as thy cook.
• It is important not to overcrowd your air fryer otherwise the bites won’t cook evenly.
• Cook at 350°F for approximately 5 to 7 minutes or until nice and golden. The later batches might take less time since the fryer is already hot.

Video

Notes

• When you are rolling the dough into balls, roll as best as you can. If they try to separate, tightened your roll but don’t “squish them”. Once in the air fryer they will be nice and in a ball shape.
• Be sure to give them the baking soda bath in batches so the water temperature doesn’t drop too much.
• I have a Cosori 5.8 Qt air fryer, if yours is bigger or smaller you can do more or less per batch.
• Be sure and check the later batches at 5 minutes – they’ll cook faster. The first few sets cooked at 6 minutes for me.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 823mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Calcium: 2mg | Iron: 1mg

Pretzel and Air Fryer Ideas

Recipes

Air Fryer Churros Recipe

Vegetables

Easy Air Fryer Broccoli

Cake

Cake Mix Soft Pretzels

Breakfast Recipes

Easy Cinnamon Sugar Soft Pretzel Bites

These are the easiest Air Fryer Pretzel Bites made with premade pizza dough. They have the best chewy texture and golden crust, just like classic soft pretzels.

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