Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:
check for ingredient coupons here
Round store-bought cookies (or bake your own)
Large marshmallows
Red, yellow and black tinted frosting (see my tips below)
White vanilla morsels or any round candy for buttons
(see my tips below)

DIRECTIONS:

1: Cut large marshmallows in half. Place one half of the marshmallow, sticky side down, on top of a round cookie and flatten a bit. If it does not stick, you can use frosting to make it stick.

2: Frost over the marshmallow and cookie with red frosting.

3: Create belt with yellow and black frosting using images as a guide (see my tips below).

4: Add white morsels or round candy for buttons.

Darlene’s Tips:  You can totally skip the marshmallow step and just frost the cookies.  Instead of black and yellow frosting for the belt, you could cut pieces of black shoestring licorice to  use for both the belt and the buckle. You could use white mini marshmallows cut in half for the buttons. M&M candies would make awesome buttons too. 

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:
check for ingredient coupons here
5½ cups chocolate morsels (about 32 oz total)
2 16-oz jars of dry-roasted peanuts (32 oz total)
(see my tips below)

DIRECTIONS:

1:  Place chocolate morsels in a 4-quart or larger slow cooker.

2:  Heat on Low uncovered for 2 to 3 hours, stirring occasionally, until completely melted.

3:  Pour peanuts into melted candy mixture and stir until coated.

4:  Drop by tablespoonsful onto cooking parchment or waxed paper.

5:  Allow to set completely, approximately 1 hour.

Darlene’s Tips: To speed up melting time, you can cover the slow cooker but place paper towels under the lid to absorb any condensation.  If there is moisture, it can drip and seize your chocolate. You can use any flavor morsels and any kind of nuts.  You could also add other ingredients when you add the peanuts like coconut, raisins, other morsels that are not melted (they might melt a bit but not fully) or whatever you like.  You can use salted peanuts or unsalted, or for some salt but not too much, use one jar of each.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:
check for ingredient coupons here
4 oz cream cheese (softened, see tips)
2 tablespoons caramel topping ()
1½ cups powdered sugar
(see my tips below)

DIRECTIONS:

1: Mix the cream cheese and caramel topping in a small bowl.

2:  Gradually add the powdered sugar and mix it in.

3: Use frosting on cookies, cupcakes, cake, whatever!  Store any leftover frosting in the refrigerator.

Darlene’s Tips: You can use chocolate or butterscotch topping if you like.  If your frosting is too thick, add a bit more topping or add a drop or two of milk or water.  It’s too thin, add more powdered sugar.  You can also use and just add more powdered sugar until you get the frosting consistency that you like. To soften cream cheese, leave it on the counter for an hour or so or pop it in the microwave for 10 to 15 seconds.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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