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Cake Batter Crispy Treats

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If you’re like me and need a little help getting through your Mondays, I’ve got a happy fix right here!  I’m a fan of crispy treats, especially those that are a little different, like my favorite Salted Brown Butter Crispy Treats and Gingerbread Crispy Treats, and now I have a third unique and fun recipe to add to my growing list of favorites.  Cake batter flavored crispy treats!

Come on, get up, throw your hands in the air, squeal a little “Yay!” and do a happy dance for technicolor sprinkles.  OK, now your Monday is already off to a better start!

Cake Batter Crispy Treats

Printable recipe
Printable recipe with picture

1 stick (1/2 cup) butter
1 (10.5-ounce) bag of mini marshmallows
1/2 cup yellow cake mix
6 cups Rice Krispies cereal
1 (1.75-ounce) container of sprinkles

Melt butter in a large saucepan over medium heat and add marshmallows. Stir until they begin to melt, then add cake mix and stir until combined and marshmallows are completely melted. Stir in cereal until it is completely coated with marshmallow mixture.  Add half of the sprinkles and mix. Press into a 8 or 9” square baking dish and top with remaining sprinkles.  Let sit for at least 30 minutes before cutting.

Recipe source: adapted from Dana’s Food for Thought who snagged it from How Sweet It Is

So if you’re like me, you’re wondering what to do with the nearly full bag of cake mix that will remain after making this recipe.  Don’t fret, there are plenty of things that you can easily add it to for more delicious cake batter flavor.  So far I have made cake batter oatmeal (I subbed wheat bran for oat bran and more cake mix for the vanilla protein powder but did everything else the same and felt I was eating a fairly nutritious, not to mention delicious, breakfast), cake batter candy (stirred some mix into leftover white candy coating from a batch of cupcake bites and poured the chocolate into candy cups molds, then topped with sprinkles–tasted fantastic!), and here are a few more ways to use up your extra mix: Cake Batter Pancakes, Cake Batter Cinnamon Rolls, or how about mixing some into a vanilla milkshake to magically turn it into a sprinkle-licious cake batter milkshake?  The possibilites are endless!  Wheeeee!

Cow Pies Candy

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I got the above Hallmark (because I care enough to send the very best, lol!) card for my Mother-in-Law’s birthday.  Most of my husband’s family lives a couple hours north of us and I usually mail some sort of edible goodies to them on their birthdays.  Since I haven’t figured out how to ship a cake without destroying it, I thought this would be a great card to send  to her along with some cow pies candy.  Cute, if a little gross, right? :)

I’m not sure where this recipe originated but you can find it all over the web.  Mine is a little different from the others, which only call for almonds and raisins with the chocolate.  Because cow pies have grass in them (OK, maybe I’m getting a little too graphic here!), I like to add coconut to mimic that.

Although I went with sliced almonds this time (it was all I had on hand), my favorite way to make these is with roasted, salted peanuts, raisins, and coconut.  If you like Chunky candy bars, you’ll like that version too because it is very similar in taste.  (I also have an award-winning recipe for cookies that are based off the flavor profile of the Chunky Candy bar, if you’re interested in that!)

It’s best to use salted nuts to counteract the super-sweetness of the candy.  If you only have unsalted, just add some salt to the mixture before stirring. Kids love these things (apparently the idea/grossness as much as the taste–KIDS!), and they would be great for Halloween…and maybe even Easter.  We usually think of barn animals (OK, barn animal babies) in correlation to Easter, so I guess cow pies fits, right?  Or maybe I’ve grown a little twisted over the years.  I blame my husband.  He is the King of Strange.  I mean, remember those horrific-looking no bake cookies he made? Yeah.  He totally started it.

Cow Pies Candy

Printable recipe
Printable recipe with picture

1 (12 oz) bag milk chocolate chips
1 tablespoon vegetable shortening
2/3 cup roughly chopped salted nuts*
1/2 cup packed raisins
1/3 cup packed shredded coconut
*Add 1/4 teaspoon salt to the recipe if not using salted nuts.

Gently melt chocolate and shortening together in double boiler or in microwave, stirring frequently until smooth. Stir in remaining ingredients. Drop spoonfuls onto a wax paper lined baking sheet and let sit until firm, about an hour.

Veronica’s Note: If you want to add more mix-ins, decrease the amounts of the other mix-ins accordingly (for instance, decrease nuts to ½ cup and raisins to ⅓ cup in order to add an additional ⅓ cup mix-ins). Ideas for mix-ins: toffee bits, crushed pretzels, bacon bits, crumbled potato chips, additional types of nuts or dried fruits.

Makes 24 candies. Per serving: 121 calories; 7.6 g fat; 12.7 g carb; 1.1 g fiber; 2.2 g protein

Recipe source: adapted from Taste of Home

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