Freezer Breakfast Burritos

I really like breakfast burritos, but hadn’t had one in…maybe 12 years?? Weird. Time to fix that, in a way that has them available whenever you ‘need’ one! You cook the insides of these, and then have to let everything cool to room temperature so you can wrap them up and freeze them without any gross condensation or anything. You can then grab one, throw it in the toaster oven, and half an hour later it’s breakfast! (…I ate all of these for dinner.) I got breakfast sausage from a local chicken farm, and it was super good – going to have to make these again soon with some breakfast sausage I got from one of my coworkers, from his pig!

Ingredients:

  • 2 cups frozen tater tots
  • 1 pound loose breakfast sausage
  • 8 large eggs, lightly beaten
  • 2 tablespoons cream
  • Kosher salt and freshly ground black pepper, to taste
  • 8 large flour tortillas
  • gochujang, to taste
  • 2 cups sharp cheddar cheese, grated
  • 2 Roma tomatoes, diced

Cook the tater tots according to the package instructions, then set aside. (Thanks, toaster oven!) Cook the sausage in a large skillet over medium-high heat until well browned, breaking up and crumbling as it cooks. Set the sausage aside in a dish, and drain all but 1 tablespoon of the grease left behind. Add the eggs to the pan and cook, continuing to stir, until just beginning to set, then stir in the cream and season with salt and pepper. Continue to cook until no liquid egg remains, the set aside in another dish.

Place the tortillas between lightly damp paper towels and microwave 30 seconds, to help them be flexible. Smear a bit of gochujang down the center of each tortilla, according to your heat tolerance, then top with 1/8th of the tots, sausage, egg, tomato, and cheese.

The first one you roll goes in the toaster oven while you make a mess wrapping the other ones to freeze…

Roll the burritos, and place them seam-side down on a sheet pan. You could bake now, at 400 degrees for 12-15 minutes. Alternately, place the whole pan in the freezer until frozen solid, then move them into a ziplock. To cook frozen burritos, either microwave 4-6 minutes, turning halfway, or bake at 400 for 30-40 minutes. I put mine in the toaster oven, without preheating, for about 35 minutes.

Freezer Breakfast Burritos

Adapted from Damn Delicious.

  • 2 cups frozen tater tots
  • 1 pound loose breakfast sausage
  • 8 large eggs, lightly beaten
  • 2 tablespoons cream
  • Kosher salt and freshly ground black pepper, to taste
  • 8 large flour tortillas
  • gochujang, to taste
  • 2 cups sharp cheddar cheese, grated
  • 2 Roma tomatoes, diced

Cook the tater tots according to the package instructions, then set aside. (Thanks, toaster oven!) Cook the sausage in a large skillet over medium-high heat until well browned, breaking up and crumbling as it cooks. Set the sausage aside in a dish, and drain all but 1 tablespoon of the grease left behind. Add the eggs to the pan and cook, continuing to stir, until just beginning to set, then stir in the cream and season with salt and pepper. Continue to cook until no liquid egg remains, the set aside in another dish.

Place the tortillas between lightly damp paper towels and microwave 30 seconds, to help them be flexible. Smear a bit of gochujang down the center of each tortilla, according to your heat tolerance, then top with 1/8th of the tots, sausage, egg, tomato, and cheese.

Roll the burritos, and place them seam-side down on a sheet pan. You could bake now, at 400 degrees for 12-15 minutes. Alternately, place the whole pan in the freezer until frozen solid, then move them into a ziplock. To cook frozen burritos, either microwave 4-6 minutes, turning halfway, or bake at 400 for 30-40 minutes. I put mine in the toaster oven, without preheating, for about 35 minutes.

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Sugar Cookies for Decorating/Embossing

An embarrassingly long time ago (May), I was offered the chance to try a rolling pin from a company that makes really pretty embossed rolling pins.  The designs were great, and I like the idea, so I quickly said yes please! Unfortunately, the first few recipes I tried with the pin were a bad match, rising to the point the pattern was lost even in recipes I picked because they had minimal rising agents and after extra chilling the dough to try to prevent it. After those multiple failures, I put the pin aside and, y’know, let the covid gloom prevent me from trying for a while. Recently, though, a random internet stranger pointed me at this recipe that requires no chilling yet creates a great cookie that holds shape perfectly, and is quite sturdy once cooled. The cookie could be a good one for decorating with icing, if that’s your thing, but looks lovely just with the embossing too. I swapped out the almond extract for butter extract, which then made them call for a butterscotch dip!

I think the pattern from the embossing pin is quite pretty! Apparently the floral one I got is sold out for now, but perhaps this cute paw print one is your style?

Ingredients:

  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 1 large egg
  • approximately 6 ounces (just over half the bag) of butterscotch chips
  • 1 tablespoon shortening

Preheat oven to 350 degrees. Line or grease two baking sheets and set aside. In a medium bowl, stir together the baking powder, salt, and flour, then set aside.

In a large bowl, cream together the butter and sugar until smooth.

Beat in the extracts and the egg.

Beat the dry goods into the butter mixture a bit at a time (I did roughly quarters) until combined. Similar to creaming at the start, if it still looks dry, and even once it’s been beaten into larger sort of balls of dough, keep beating until you reached a sort of creamed texture again, when it holds together, and (if you’ve got a stand mixer) comes away from the sides of the bowl.

Not yet

Still nope…

There we go!

Roll out approximately 1/3 of the dough to about 1/4″ thick, then go over it again with the embossed pin to roll in your pattern.

Cut using cookie cutters and transfer to the prepared pans. Repeat using remaining dough.

Using a silpat on the counter, I didn’t have to flour my work surface at all for this process. Bake the cookies for 8-10 minutes, until they start to get golden brown at the bottom edges. Let cool on the pans several minutes, then transfer to a cooling rack to cool completely. Keep your lined pans around – don’t wash them yet!

Best part of dipping them, that crack gets covered up!

Once the cookies are cool, melt together the butterscotch chips and shortening over low heat on the stove, then dip your cookies or drizzle the butterscotch over them back on your lined pans, whatever looks best to you! Let cool until firm, then enjoy!

Thanks again to Embossed Co. for the chance to try one of their embossed rolling pins!

Embossed Sugar Cookies

Adapted a bit from In Katrina’s Kitchen.

  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 1 large egg
  • approximately 6 ounces butterscotch chips
  • 1 tablespoon shortening

Preheat oven to 350 degrees. Line or grease two baking sheets and set aside. In a medium bowl, stir together the baking powder, salt, and flour, then set aside.

In a large bowl, cream together the butter and sugar until smooth, then beat in the extracts and the egg. Beat the dry goods into the butter mixture a bit at a time until combined.

Roll out approximately 1/3 of the dough to about 1/4″ thick, then go over it again with the embossing pin to roll in your pattern. Cut using cookie cutters and transfer to the prepared pans. Repeat using remaining dough. Bake the cookies for 8-10 minutes, until they start to get golden brown at the bottom edges. Let cool on the pans several minutes, then transfer to a cooling rack to cool completely.

Once the cookies are cool, melt together the butterscotch chips and shortening over low heat on the stove, then dip your cookies or drizzle the butterscotch over them back on your lined pans. Let cool until firm, then enjoy!

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Bacon-Apple Pancakes

Barely even counts as a recipe, but super worth making! I got some bacon that came from one of my coworker’s pigs, so it’s real good bacon, and I wanted to do something more interesting than I usually do with bacon. You can really taste the bacon in these, and they’re a good combo of filling but still light, making them a great brunch food!

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 grated apple
  • 1/2 cup crumbled cooked bacon

An extra tart apple would be good in this!

Stir together all the ingredients in a medium bowl. Cook pancakes in a hot skillet, using some of the bacon grease or some butter to grease the pan.

I’m pretty awful at making/flipping pancakes, but just do it like you normally do – flip when bubbles have started and then finished rising to the top on the first side, then remove from the stove once browned on the second side. I used a 1/4 cup scoop to scoop batter, but if you like bigger or smaller pancakes, do what works for you!

At this size, I got 8 pancakes.

Easy, and delicious!

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Berry Cream Pie

An easy, tasty pie. I was slightly worried that, even with sweetened condensed milk, adding lemon juice to dairy would lead to curdling, but we were all clear on that front. I swapped the cornflakes of the crust for frosted flakes, and didn’t even find it too excessively sweet. Another option might be to make a crust with crushed gingersnaps for something a bit different.

Ingredients:

Crust:

  • 4 cups cornflakes/frosted flakes
  • 1/3 cups unsalted butter, room temperature
  • 2 tablespoons sugar

Filling:

  • 1 cup sweetened condensed milk
  • 1/4 cup lemon juice
  • zest of one lemon
  • 1 cup fresh, frozen, or canned berries
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

To make the crust, first crush corn flakes. Stir together with the butter and sugar, and press evenly into a 9″ pie pan.

Pretty beefy crust!

To make the filling, stir together the condensed milk with the lemon juice and zest.

Gently stir in the berries and spread evenly in the crust.

Beat the cream to soft peaks, add the sugar and vanilla, and beat to firm peaks. Spread over the filling and serve.

I put together the filling in the morning using frozen berries, and by the time I was having dessert that evening they were thawed and ready to eat.

Berry Cream Pie

Very slightly adapted from The American Everyday Cookbook.

Crust:

  • 4 cups cornflakes/frosted flakes
  • 1/3 cups unsalted butter, room temperature
  • 2 tablespoons sugar

Filling:

  • 1 cup sweetened condensed milk
  • 1/4 cup lemon juice
  • zest of one lemon
  • 1 cup fresh, frozen, or canned berries
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

To make the crust, first crush corn flakes. Stir together with the butter and sugar, and press evenly into a 9″ pie pan.

To make the filling, stir together the condensed milk with the lemon juice and zest. Gently stir in the berries and spread evenly in the crust. Beat the cream to soft peaks, add the sugar and vanilla, and beat to firm peaks. Spread over the filling and serve.

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Icoberry Torte

A recipe from a Star Trek cookbook, this was apparently a favorite of Sisko on DS9. Although we don’t have icoberries, we’ll get through somehow, and make a nice light cake with a layer of pie filling!

Ingredients:

  • 1 stick unsalted butter, room temperature
  • 5 1/4 ounces sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 1/4 ounces all-purpose flour
  • 14 ounces blueberry pie filling
  • 2 tablespoons sugar + 1 teaspoon cinnamon
  • ice cream/whipped cream for serving

Grease a 9″ cake pan and set aside. Preheat oven to 350 degrees.

In a medium bowl, cream together the butter and sugar until smooth and fluffy.

Add the salt and baking powder, then beat in the eggs one at a time.

Add the vanilla, then the flour, and beat until just smooth.

Transfer batter to the greased cake pan and spread evenly, then top with the pie filling.

Sprinkle with the cinnamon/sugar mix – this looks like A LOT now but is just a light taste of cinnamon in the finished product.

Bake 40-45 minutes, until set, then serve warm with ice cream or whipped cream.

Icoberry Torte

A bit adapted from Star Trek: Food Recipes from the Replicator.

  • 1 stick unsalted butter, room temperature
  • 5 1/4 ounces sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 1/4 ounces all-purpose flour
  • 14 ounces blueberry pie filling
  • 2 tablespoons sugar + 1 teaspoon cinnamon
  • ice cream/whipped cream for serving

Grease a 9″ cake pan and set aside. Preheat oven to 350 degrees.

In a medium bowl, cream together the butter and sugar until smooth and fluffy. Add the salt and baking powder, then beat in the eggs one at a time. Add the vanilla, then the flour, and beat until just smooth.

Transfer batter to the greased cake pan and spread evenly. Spread the pie filling on top, then sprinkle with the cinnamon/sugar mix. Bake 40-45 minutes, until set, then serve warm with ice cream or whipped cream.

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Layered Peanut Butter Bars

I was given a bag of peanut butter cookie mix recently. I mostly find peanut butter cookies dry and boring, but I guess Betty Crocker is ready for that, as they have a bunch of recipes to use their mixes other ways! This one’s really good, I’m super pleased I didn’t just bake as the package said!

Ingredients:

Cookie Base:

  • 1 1 pound 1.5 once pouch Betty Crocker peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg

Filling:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 teaspoons milk

Frosting:

  • 1 cup semisweet chocolate chips
  • 1/4 cup butter

Heat your oven to 350. Grease a 9×13″ pan and set aside.

In a large bowl, stir together all the ingredients for the cookie base until it forms a soft dough – it may seem dry at first, but you’ll eventually get it all incorporated. Press evenly into the bottom of the prepared pan and bake 15-18 minutes, until golden brown. Mine looked equally poofy at 15 and 18, but was browning at the edges at 18, and once cool was clearly fully cooked.

Cool completely, about an hour.

In a medium bowl, beat together all the filling ingredients until smooth, then spread evenly over the cooled base.

In a microwavable bowl, microwave the frosting ingredients in 30 second increments, stirring after each.

Mine needed 70 seconds. Once stirred together smoothly, let cool 10 minutes then spread over the filling.

Refrigerate 30 minutes until set, then cut into bars.

Layered Peanut Butter Bars

From Betty Crocker.

Cookie Base:

  • 1 1 pound 1.5 once pouch Betty Crocker peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg

Filling:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 teaspoons milk

Frosting:

  • 1 cup semisweet chocolate chips
  • 1/4 cup butter

Heat your oven to 350. Grease a 9×13″ pan and set aside.

In a large bowl, stir together all the ingredients for the cookie base until it forms a soft dough – it may seem dry at first, but you’ll eventually get it all incorporated. Press evenly into the bottom of the prepared pan and bake 15-18 minutes, until golden brown. Cool completely, about an hour.

In a medium bowl, beat together all the filling ingredients until smooth, then spread evenly over the cooled base.

In a microwavable bowl, microwave the frosting ingredients in 30 second increments, stirring after each. Mine needed 70 seconds. Once stirred together smoothly, let cool 10 minutes then spread over the filling. Refrigerate 30 minutes until set, then cut into bars.

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Oatmeal and Everything Bars

Using up some leftover cream and a bag of caramels I’d randomly bought ages earlier, with good results!

Ingredients:

  • 1 11 ounce package of caramels
  • 3 tablespoons cream
  • 3/4 cup butter
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees and grease a 11×7″ pan.

In a small saucepan, combine the caramels and cream over medium heat and cook, stirring occasionally, until melted and smooth then set aside.

In a large bowl, melt the butter then stir in the flour, oats, brown sugar, baking soda, and salt.

Press a bit more than half of the oat mixture evenly into the prepared pan.

Sprinkle the chocolate chips on top, then pour the caramel over that.

Crumble the remaining flour mixture over the caramel, then bake for 20 minutes.

Cool in the pan, then cut into bars.

Oatmeal and Everything Bars

Adapted from AllRecipes.

  • 1 11 ounce package of caramels
  • 3 tablespoons cream
  • 3/4 cup butter
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees and grease a 11×7″ pan.

In a small saucepan, combine the caramels and cream over medium heat and cook, stirring occasionally, until melted and smooth then set aside.

In a large bowl, melt the butter then stir in the flour, oats, brown sugar, baking soda, and salt. Press a bit more than half of the oat mixture evenly into the prepared pan. Sprinkle the chocolate chips on top, then pour the caramel over that. Crumble the remaining flour mixture over the caramel, then bake for 20 minutes. Cool in the pan, then cut into bars.

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Chocolate-Glazed Chocolate Tart

An extremely chocolatey, wonderfully smooth chocolate tart.

Ingredients:

Crust:

  • 9 chocolate graham crackers (1 of 3 packages in the box I had), finely ground
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar

Filling:

  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Glaze:

  • 2 tablespoons heavy cream
  • 1 3/4 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water

Preheat oven to 350 degrees.

Stir together the crust ingredients and press evenly and firmly into the bottom and sides of a 9″ tart pan. Bake until firm, about 10 minutes, then remove and cool on a rack for 15-20 minutes.

Safer to move tart pans on something to provide stability.

To make the filling, bring the cream to a boil. While it heats, put the chocolate in a heat-safe bowl. Pour the boiling cream over the chocolate and let stand for 5 minutes. While you wait, whisk together the eggs, vanilla, and salt in a small dish.

Once the cream has sat, gently stir until smooth, then stir in the egg mixture.

Pour the filling into the cooled crust and bake until set about 3″ in from the edge, but still a bit jiggly in the center, 20-25 minutes.

Cool completely on a rack, about an hour, during which time even the center will set.

To make the glaze, bring the cream to a boil. This is obviously a real tiny amount of cream, so don’t take your eye off it for long! Remove from the heat and stir in the chocolate, then the corn syrup, then the water.

Pour the glaze into the center of the tart, then tilt it in all directions until evenly coated, then let stand another hour to set.

Gotta hold the thing together for travel!

Eeeexcellent!

Chocolate-Glazed Chocolate Tart

From Noble Pig.

Crust:

  • 9 chocolate graham crackers (1 of 3 packages in the box I had), finely ground
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar

Filling:

  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Glaze:

  • 2 tablespoons heavy cream
  • 1 3/4 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water

Preheat oven to 350 degrees.

Stir together the crust ingredients and press evenly and firmly into the bottom and sides of a 9″ tart pan. Bake until firm, about 10 minutes, then remove and cool on a rack for 15-20 minutes.

To make the filling, bring the cream to a boil. While it heats, put the chocolate in a heat-safe bowl. Pour the boiling cream over the chocolate and let stand for 5 minutes. While you wait, whisk together the eggs, vanilla, and salt in a small dish. Once the cream has sat, gently stir until smooth, then stir in the egg mixture. Pour the filling into the cooled crust and bake until set about 3″ in from the edge, but still a bit jiggly in the center, 20-25 minutes. Cool completely on a rack, about an hour, during which time even the center will set.

To make the glaze, bring the cream to a boil. Remove from the heat and stir in the chocolate, then the corn syrup, then the water. Pour the glaze into the center of the tart, then tilt it in all directions until evenly coated, then let stand another hour to set.

 

 

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Chocolate Snickerdoodles

It’s not often I see a new recipe I want to try and already have every single ingredient already, but this one fit the bill and I tried it immediately! These are fairly dense, delicious chocolate bites – 2 or 3 bites with the size I made them, actually. My coworkers said they tasted the peanut butter, I don’t notice it as much but either way, they’re good!

Ingredients:

  • 1/3 + 1/2 cup granulated sugar, divided
  • 5 teaspoons ground cinnamon, divided
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons cornflour or starch
  • 6 tablespoons cocoa powder
  • 1 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams peanut butter
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preheat oven to 375 and line 2 baking sheets with parchment or silpats. In a small dish, combine 1/3 cup sugar and 2 teaspoons of cinnamon and stir together. Set aside. In a medium bowl, combine the flour, 3 teaspoons cinnamon, the baking soda, cream of tartar, salt, cornstarch, and cocoa powder, then set aside.

In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar.

Beat in the peanut butter, then the egg, yolk, and vanilla until smooth.

Add the flour mixture 1/3 of a time, beating after each addition.

Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets.

They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.

Chocolate Snickerdoodles

From Peanut Butter & Co.

  • 1/3 + 1/2 cup granulated sugar, divided
  • 5 teaspoons ground cinnamon, divided
  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons cornflour or starch
  • 6 tablespoons cocoa powder
  • 1 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams peanut butter
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preheat oven to 375 and line 2 baking sheets with parchment or silpats. In a small dish, combine 1/3 cup sugar and 2 teaspoons of cinnamon and stir together. Set aside. In a medium bowl, combine the flour, 3 teaspoons cinnamon, the baking soda, cream of tartar, salt, cornstarch, and cocoa powder, then set aside.

In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar. Beat in the peanut butter, then the egg, yolk, and vanilla until smooth. Add the flour mixture 1/3 of a time, beating after each addition.

Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets. They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.

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Reindeer Poop

Why’s it gotta be called that? I don’t know… blame the internet?

This is your quick, OH GOD I NEED A LAST MINUTE SNACK dessert type thing that’s quite simple to make. This requires melting white chocolate, which always goes very terribly with white chocolate chips, but I still always buy those rather than getting some stuff specifically made for melting. I recommend doing otherwise, as it’s a pain to use poorly melted chocolate!

Ingredients:

  • 3 cups corn Chex
  • 2 cups wheat Chex
  • 2 cups mini pretzels
  • 2 cups mini marshallows
  • 1 cup red and green M&Ms
  • 20 ounces white chocolate
  • red and green sprinkles, if desired, for extra “festive”

Stir together the Chex, pretzels, marshmallows, and M&Ms in a large bowl.

Melt the white chocolate and stir into the Chex mixture until evenly coated.

Spread on a lined sheet pan, sprinkle with sprinkles if desired, and refrigerate until firm, about 1 hour.

Break into bite-sized pieces and enjoy.

Reindeer Poop

From Delish.

  • 3 cups corn Chex
  • 2 cups wheat Chex
  • 2 cups mini pretzels
  • 2 cups mini marshallows
  • 1 cup red and green M&Ms
  • 20 ounces white chocolate
  • red and green sprinkles, if desired, for extra “festive”

Stir together the Chex, pretzels, marshmallows, and M&Ms in a large bowl. Melt the white chocolate and stir into the Chex mixture until evenly coated. Spread on a lined sheet pan, sprinkle with sprinkles if desired, and refrigerate until firm, about 1 hour. Break into bite-sized pieces and enjoy.

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