This book will open your eyes to an entirely new world of sweets and treats. Forget that diet you planned on trying, because you deserve to indulge a bit. Try a few of these deliciously decadent delights, and I can guarantee you won’t regret it.
“I’ve found that sometimes in life, you have to give in to your wildest desires.” -Scarlett Johansson
Image source: http://www.beevoz.com/2014/04/07/el-chocolate-no-engorda-y-previene-enfermedades/
Here’s a recipe for jolly rancher treats from Hoosier Homemade. To make these sweet jolly rancher treats, begin by preheating your oven to 275 degrees, and unwrap Jolly Ranchers. Line a cookie sheet with parchment paper on top, spray lightly with non-stick cooking spray, and lay candy on cookie sheet so that it is touching. Bake for about 7-8 minutes, keeping a close eye on them, and remove them from the oven when they are melting together. Immediately add the lollipop stick, turning it once to coat, and let them set at room temperature about 5 minutes to harden.
Because I didn’t have jolly ranchers, I decided to use candy corn in making this recipe. Rather than using the oven, I put the candy corn in the toaster, and it worked just as well. When I took the candy corn out of the toaster, I molded the blob into a circular shape and stuck the stick in the middle. Finally, I put the candy corn sucker in the freezer and waited for it to harden. After the candy corn suckers hardened, I had myself a really cute Halloween lollipop!
This recipe from food.com will teach you how to make Kool-Aid Taffy. To begin, butter two large cookie sheets and set them aside. In a 2 qt. saucepan, combine sugar and cornstarch, and add corn syrup, water, butter, and salt. Mix well before heating and bring the mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer. Remove from heat, and immediately stir in the Kool-Aid powder. Quickly pour onto prepared cookie sheets. Let stand a few minutes, until cool enough to handle with your hands. Pull the taffy with buttered hands until the taffy lightens its color and becomes firmer. Roll taffy into bite-sized pieces, and wrap individually in squares of wax paper.
Pass them out at parties so your friends can indulge too! This recipe is super easy and will make the most delicious taffy. Dig in!
Here’s a super neat treat recipe from Mom On Timeout. To make these fun treats, line at least two baking sheets with waxed paper before getting started, and clear off an entire countertop or table, because you’ll need the space. Have a variety of sprinkles and use a pint glass to dip the pretzel rods into white candy coating. Shake the excess candy coating off and you’re left with perfect rainbow wands!
These treats are incredibly simple to make, and they look really good as party treats. I recommend making a lot if you’re making them for a gathering, because people will fall in love with them. Rainbow pretzel sticks are especially a good movie snack!
- 16 oz white candy coating (I used CandiQuik)
- 12 oz bag pretzel rods
- assorted sprinkles in a variety of colors
Here is a recipe for chocolate covered bananas from Feeling Foodish. To begin, peel the bananas and cut each in half crosswise. Insert a popsicle stick into each half, and arrange bananas on a tray lined with parchment paper and freeze until frozen, for 3 hours. Prepare the chocolate coating, and in a microwave-safe dish, combine the chocolate chips and coconut oil. Heat for 1 minute, then remove and stir vigorously for 1 full minute, and if necessary, heat for an additional 30 seconds and then stir for another minute until smooth. Pour the chocolate mixture into a tall narrow glass and dip each banana until well coated. Allow the excess chocolate to drip back into glass for several seconds and then place on the parchment paper to dry. After all the bananas have been covered, store in plastic bag in freezer.
Once the chocolate bananas are frozen, you have yourself some tasty treats to feast on! This recipe is super simple and makes you a delicious snack. I particularly love to add sprinkles!
- Large bananas, 12
- Chocolate chips, 8 oz (about 1 cup)
- Coconut oil, 4 oz (about ½ cup)
- Popsicle sticks, 24
- Parchment paper
This cute recipe from Mom on Timeout will teach you how to make chocolate covered mint patties. Begin by adding melted butter to cookie crumbs and mix until combined, and press cookie mixture evenly into the bottom and up the sides of a greased 9 inch tart pan, with removable bottom. Put peanut butter chips into a microwave safe bowl, and add 1/2 cup of heavy whipping cream to bowl. Microwave the mixture until the cream begins to boil for about 1-2 minutes. Remove from microwave, whisk until smooth, and pour peanut butter ganache into crust and spread into an even layer. Refrigerate for about 15 minutes, or until fairly firm, and add remaining 1/2 cup of heavy whipping cream to bowl. Heavy cream should mostly cover the chocolate chips. Microwave mixture until cream begins to boil for about 1-2 minutes. Remove from microwave and whisk until smooth. Pour chocolate ganache over peanut butter ganache and spread into an even layer. Top with quartered mini Reese’s, refrigerate until firm, and enjoy your tasty treats!
These treats are especially good for peanut butter lovers like myself. I recommend eating until you simply can’t eat anymore, because these treats are irresistible. Go ahead and indulge!
- ⅓ cup light corn syrup
- 5 Tbls butter, softened
- 1½ tsp mint extract
- ½ tsp salt
- green food coloring (start with a couple drops and add more until desired color is achieved)
- 4-5 cups powdered sugar
- 10 oz chocolate candy coating
If you want to eat this delicious peanut butter and chocolate treat from Life Love and Sugar, then you’ll need to start with a 9 inch tart pan with a removable bottom. Press Oreo crust into the pan and make a peanut butter ganache. To do that, just put your peanut butter chips and whipping cream in a heat proof bowl in the microwave and heat them until the cream boils. Whisk it until it’s smooth, pour in the crust, and spread evenly. You’ll refrigerate it until it’s firm enough that when you add the chocolate ganache on top, they remain separate layers. Once it’s firm enough, repeat the ganache making process with the chocolate chips. Top it with Reese’s and refrigerate until firm, and you’ll be ready to dig into a fabulously delicious Reese’s chocolate peanut butter tart!
If you’re even you’re even half as obsessed with Reece’s as I am, you will absolutely die for this peanut butter tart. I recommend using as many Reece’s peanut butter cups as possible. I promise you won’t be peanut butter overloaded. Enjoy!
1 1/2 cups oreo crumbs
4 tbsp butter, melted
6 oz pb chips
1 cup heavy whipping cream, divided
6 oz chocolate chips
12-15 mini Reese’s, quartered