Crispy Peanut Butter Toffee Truffles

Don't wait until the holidays to make this delicious treat! No-bake truffles are perfect for the summer when you don't want to turn on your oven and heat up the house. I made these for my husband's work potluck this evening and came home with an empty dish. I literally lost count of the number of people asking for the recipe... so here it is!

Crispy Peanut Butter Toffee Truffles
Yield: 4 dozen

Ingredients
1 cup crunchy peanut butter
1 Tbsp butter, softened
1 cup powdered sugar
8 oz package Heath Milk Chocolate Toffee Bits
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)
16 oz package chocolate Candiquik
1/3 cup (from 8 oz package) Heath Bits o' Brickle Toffee Bits

Directions
1. In stand mixer with paddle attachment, cream peanut butter and butter.
2. Add powdered sugar and mix well.
3. Gently stir in entire package of milk chocolate toffee bits and cereal.
4. Refrigerate dough at least one hour (maybe longer) to reduce stickiness.
5. Line cookie sheet with parchment paper. Scoop 1/2 Tbsp of dough into palm of hand and roll into ball. Place on lined pan.
6. Refrigerate rolled balls one hour (or more).
7. When ready to dip in chocolate, line second cookie sheet with parchment paper. Pour plain toffee bits into small bowl. Melt Candiquik according to package directions. One at a time, coat entire ball in chocolate, place on lined pan, and quickly sprinkle with 1/4 tsp (or a pinch) of plain toffee bits from small bowl.
8. To help truffles retain their shape, store in refrigerator until ready to serve.

Recipe adapted from Lemon Tree Dwelling.

Healthy No Bake Chocolate Peanut Butter Crunch Bars

Indulge your candy bar craving with this super simple recipe that combines crunchy, crispy, smooth, and creamy textures all into one delicious treat!

Healthy No Bake Chocolate Peanut Butter Crunch Bars
Yield: 8x8 (or 9x13) pan

Ingredients
1 1/2 cups chocolate chips (semisweet or milk chocolate)
1 cup peanut butter (creamy or crunchy)
1/2 cup pure maple syrup
1/4 cup coconut oil
3 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)

*As listed, ingredients make 8x8 pan. For 9x13 pan (as shown in photo above), simply double everything.

Directions
1. Line 8x8 (or 9x13) baking dish with parchment paper and set aside.
2. In large pot over medium-low heat, melt chocolate chips, peanut butter, maple syrup, and coconut oil. Stir occasionally until all ingredients are incorporated and no lumps remain. Remove from heat.
3. Add crisped rice cereal to chocolate mixture and stir until evenly coated and combined. Pour into lined baking dish and refrigerate until firm (at least an hour).
4. Remove pan from refrigerator and cut into bars. Bars can be kept at room temperature in sealed container but are best kept refrigerated for up to 4 weeks.

Recipe adapted from The Big Man's World.

Dark Chocolate Crunch Bars

If you're in the mood for some candy, then whip together these super simple homemade crunch bars to satisfy your sweet tooth!

Dark Chocolate Crunch Bars
Yield: 18 (1.5") squares

Ingredients
1/2 cup cocoa powder
1/2 cup coconut oil
5 Tbsp pure maple syrup
1 tsp vanilla
pinch of salt
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)

Directions
1. Melt coconut oil in small saucepan over low heat. Stir in cocoa powder. Add maple syrup, vanilla, and pinch of salt; mix well.
2. Add rice cereal to chocolate mixture. Stir until rice cereal is evenly coated.
3. Line 9x5 loaf pan with parchment paper. Pour in chocolate cereal mixture and smooth into even layer.
4. Place in freezer for 15 minutes until completely set.
5. Lift parchment paper out of pan and separate chocolate bar from paper. Cut into squares. (Six cuts on long side and three cuts on short side of pan.)
6. Enjoy!

Note: Store bars in refrigerator so chocolate stays set.

Recipe adapted from Served from Scratch.

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)

Peanut Butter Cup Cookies

I found these 24-cup mini muffin pans on clearance at Target after Christmas. I love that two of these pans fit side-by-side in my oven which makes baking a quicker and more efficient task!

And, of course, the Reese's peanut butter cups I used for this recipe were also found on clearance at Target after Christmas. But, since the wrapper gets taken off, no one will know! These cookies would be the perfect homemade treat to bake for your Valentine this week. :)

Peanut Butter Cup Cookies
Yield: 30-40 cookies

Ingredients
1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 Tbsp milk (I use almond milk)
about 30-40 miniature Reese's butter cups, unwrapped

Directions
1. Preheat oven to 350°F.
2. Whisk together flour, salt, and baking soda in a medium bowl; set aside.
3. Cream together butter, sugar, peanut butter, and brown sugar until fluffy. Beat in egg, vanilla, and milk. Add flour mixture; mix well.
4. Shape into 1 inch balls and place each into an ungreased mini muffin pan.
5. Bake for 8-9 minutes. Remove from oven and immediately press mini peanut butter cup into each cookie. Cool and carefully remove from pan to wire rack.

Recipe adapted from The Girl Who Ate Everything.

Chocolate Caramel Rolo Cookies

These soft chocolate cookies have a chewy caramel center thanks to a secret, hidden ingredient: Rolos! This recipe would be perfect for a cookie exchange at Christmas, a sweet treat for your Valentine, or just an everyday dessert to share with your family.

Before going in the oven...

After coming out of the oven...

Chocolate Caramel Rolo Cookies
Yield: 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
48 Rolos candies, unwrapped
1/4 cup granulated sugar, for rolling

Directions
1. Preheat oven to 350°F. Line cookie sheet(s) with parchment.
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 1 Rolo in center of each dough ball. Form dough ball around Rolo. Roll dough ball in granulated sugar. Place on prepared cookie sheet. Bake for 7-10 minutes.
5. Let cool on pan for 3 minutes before removing to wire rack to cool completely.

Recipe adapted from Genius Kitchen.

White Ambrosia {Snack Mix}

This is one of my mom's tried-and-true recipes that dates back to my childhood! In those days, we weren't concerned with gluten so the original recipe called for Golden Grahams and Crispix. I've experimented with different gluten free options to achieve a similar sweetness and texture that those two cereals brought to the mix. Feel free to customize the recipe by changing up the proportions to accommodate your own cereal and taste preferences!

White Ambrosia {Snack Mix}
Yield: serving size varies

Ingredients
24 oz package white almond bark
4 cups Honey Nut Cheerios
3 cups Rice Chex
2 cups gluten free pretzels (I use twist shape)
2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
11.4 oz bag M&M’s milk chocolate candies*

Directions
1. Line two baking sheets with parchment or wax paper; set aside.
2. Put almond bark in glass bowl and follow melting directions on package. Once completely melted and smooth, add cereals and pretzels to bowl. Gently stir to evenly coat. (Be careful not to crush the Chex cereal!)
3. Add M&M’s and gently stir to evenly distribute.
4. Pour and/or scoop mixture onto lined baking sheets. Let mixture cool for about 1 hour. Once almond bark has set up (i.e. hardened - it will lose its shiny appearance), break mixture into smaller pieces and store in airtight container(s) at room temperature.

Notes
* Holiday-colored candies make this the perfect gift for teachers, coaches, neighbors, or anyone else you want to acknowledge!
* Feel free to substitute a different variety of M&M's for the milk chocolate candies. Choose whichever flavor is your favorite: peanut, caramel, almond, peanut butter, mint, candy corn, etc.

No Bake Reese’s Crispy Cookies

My favorite part about shopping the after-holiday clearance sales is finding tons of great candy at a deeply discounted price! Once I remove the wrapper, nobody will know that I used Christmas candy for my Valentine's Day baking, or Easter candy at the Fourth of July (except you, my readers!). As long as you make sure to check the expiration date on the packages, you will save lots of money!

This week, when I stopped by my local grocery store for a quick in-between shopping run, I found a great deal on mini Reese's peanut butter cups. The best part? The bold lettering on the back stating the candy is gluten free! (It's always important to check for this information since allergen warnings can sometimes differ on seasonal candy.)

No Bake Reese’s Crispy Cookies
Yield: 2 dozen

Ingredients
5 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 cup light corn syrup
1 cup granulated sugar
1 1/4 cups creamy peanut butter
20 miniature sized Reese's peanut butter cups, cut into quarters
1/2 cup milk chocolate chips
1/4 cup peanut butter chips

Directions
1. Line two baking sheets with parchment paper and set aside.
2. In large saucepan over medium-low heat, combine corn syrup, sugar, and peanut butter. Cook, stirring occasionally, until mixture is evenly combined and smooth (about 5 minutes).
3. Add cereal to peanut butter mixture and stir to evenly coat.
4. Fold in chocolate and peanut butter chips.
5. Add Reese's peanut butter cups last to minimize melting.
6. Drop 1/4 cup sized scoops of mixture onto lined baking sheets. Slightly flatten so they look more like a cookie than a ball.
7. Store at room temperature with wax paper between layers so they don't stick together. (Note: Chilling the cookies makes them hard to bite into! If refrigerated, bring cookies to room temperature before eating.)

Note: Use small cookie dough scoop for mini bite-sized cookies.

Recipe adapted from My Incredible Recipes.

{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)