Pretzel M&M Kisses

My daughter's Christmas party for gymnastics was yesterday, so I made these simple, festive treats for her to share with her teammates! Unfortunately, instead of attending the party, she and I made a trip to urgent care where she was diagnosed with strep throat. Not the way either of us envisioned the weekend going, but now she and her siblings have all these sweet and salty snacks to enjoy themselves. (Just because *I* have to eat dairy/gluten free doesn't mean that my kids have to suffer, too!)

Pretzel M&M Kisses
Yield: as many/few as you like!

Ingredients

• twist pretzels
• milk chocolate Hershey's Kisses
• milk chocolate M&Ms

Directions

1. Preheat oven to 200°F.
2. Line baking sheet(s) with parchment paper.
3. Place pretzels on lined baking sheet and top each with Hershey's Kiss.
4. Cook for 3 minutes, until chocolate looks shiny.
5. Press M&M into center of each Hershey's Kiss.
6. Cool on pan until chocolate sets back up.
7. Store in airtight container at room temperature (if there are any left!).

Recipe adapted from Shell's Kitchen.

Rolo Cookie Bars

If you love the soft and chewy texture of a classic oatmeal chocolate chip cookie, then this is the recipe for you! These bars have all the makings of your original favorite, but with a slight twist: pockets of ooey, gooey caramel mixed throughout!

Rolo Cookie Bars
Yield: 9x13 pan

Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs, room temperature
2 Tbsp milk (I use almond milk)
1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup semi-sweet chocolate chips
1 cup unwrapped Rolos (about 25-30 candies)

Directions
1. Preheat oven to 350°F. Prepare 9x13 pan with nonstick cooking spray. Set aside.
2. In stand mixer, cream butter and brown sugar. Add eggs, milk, and vanilla; mix well. Stir in flour, baking soda, salt, and oats.
3. Fold in chocolate chips and Rolos.
4. Spread dough in prepared baking dish. Bake for 20-25 minutes. The edges should be set and golden brown, and the tops of the bars should look mostly “dry.”
5. Allow to cool for at least 10 minutes before cutting.

Recipe adapted from Somewhat Simple.

M&M Rolo Cookie Cups

Earlier this month, I tried this recipe for the first time. My husband and son were huge fans of the creamy caramel hidden inside the chocolate cookie. Then about a week later, I tried this recipe and loved how I could bake 4 dozen cookies in under 10 minutes. That's when I had an "Aha!" moment to combine the best aspects of both recipes into this new creation!

M&M Rolo Cookie Cups
Yield: 3-4 dozen

Ingredients
2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup butter, room temperature
2 eggs, room temperature
2 tsp vanilla
36-48 Rolos candies, unwrapped
36-48 M&M’s milk chocolate candies (I used Valentine colors here)

Directions
1. Preheat oven to 350°F.
2. In large mixing bowl, cream granulated sugar, brown sugar, and butter. Add eggs and vanilla; mix until well blended.
3. Add flour, cocoa, and baking soda; mix well.
4. Roll dough into 1 inch balls and place each into an ungreased mini muffin pan. Bake for 7-10 minutes. (Cookies will puff up like a muffin as they cook.)
5. When cookies are done, remove from oven and immediately press Rolo into each cookie. After Rolos have softened (chocolate will appear shiny), carefully press one M&M into each Rolo. Cool in pan for 10 minutes, then carefully remove from pan to wire rack.

Note
Adapt this recipe throughout the year by choosing holiday-colored M&M's:
  • Valentine's Day: red, pink, white
  • Spring/Easter: pink, yellow, green, blue, purple (pastels)
  • Fall/Autumn: red, maroon, yellow, brown
  • Halloween: orange, brown
  • Christmas: red, green
  • Birthday: red, orange, yellow, green, blue (traditional colors)

{Christmas} Puppy Chow

Put a holiday spin on an old favorite by adding red and green candies to the pillows of white snow!

{Christmas} Puppy Chow
Yield: 6 cups

Ingredients
1 cup semisweet chocolate chips
1/4 cup creamy peanut butter
6 cups Rice Chex cereal
2 cups powdered sugar, divided
1 cup Christmas M&M’s milk chocolate candies

Directions
1. In large microwave-safe bowl, melt chocolate chips on HIGH for 1 minute. Stir and heat 30 seconds longer on HIGH, or until melted when stirred. (I usually have to do two 30-second intervals.) Stir in peanut butter until smooth.
2. Fold in cereal until evenly coated.
3. Place 1 cup powdered sugar in gallon Ziploc bag. Spoon coated cereal into bag. Top with remaining 1 cup powdered sugar. Close bag.
4. Gently toss cereal mixture until evenly coated.
5. Transfer to storage container. (This step is vital... don't leave it in the bag!) Leave open to cool, gently shaking container every so often to release heat.
6. Once completely cooled, pour M&M's on cereal mix and cover with lid. Shake the container gently to evenly distribute the candies.

Notes
* I doubled the recipe, using an entire 12 oz box of Rice Chex cereal and a full 11.4 oz bag of milk chocolate M&M's, although I made the recipe in two smaller batches as outlined above.
* A different flavor of Christmas M&M's could be used in place of milk chocolate (such as peanut or peanut butter)... the choice is yours!
* This recipe could be adapted for any holiday year-round with seasonal-colored M&M's:
   • Valentine's Day: red, pink, white
   • Spring/Easter: pink, yellow, green, blue, purple (pastels)
   • Fall/Autumn: red, maroon, yellow, brown
   • Halloween: orange, brown
   • Christmas: red, green
   • Birthday: red, orange, yellow, green, blue, brown (traditional colors)