The post White Chocolate Peanut Butter Truffles-Happy 4th Blogiversary! appeared first on HOLLY'S CHEAT DAY.
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My inspiration for these delightful balls that’s what she said is due to all of these wonderful candy bars such as Kit Kat, Reese’s Peanut Butter Cups, and Snickers, coming out with white chocolate versions in recent months, which I actually think are even better than the originals and have made white chocolate one of my new favorite ingredients. I think that white chocolate is especially delicious with peanut butter, hence today’s recipe.
I had originally planned on putting mini Reese’s Pieces, but after a lot searching and only finding a 5 lb bag of these guys, I decided that regular Reese’s Pieces would have to do. Luckily, the regular sized Reese’s Pieces were kind of chopped up with the paddle attachment while being mixed, so no biggie there.
Okay, so if you’re one of those weirdos that is quick to think that something is ‘too sweet’ or ‘too rich’ then these are not for you. If you’re normal not sensitive to really rich stuff then these little bad boys are for you. Wowza these are so delicious, and I really think that the white chocolate coating bumped these up ten fold. The little crunch of the Reese’s Pieces bits in each truffle is just darn delicious y’all. Also, these could totally be themed for anything in the next few months, red & green sprinkles..boom, Christmas, red & pink sprinkles..boom, Valentine’s Day…I’m just telling y’all you need these in your mouth life. Thank you so much for stopping by and have a wonderful weekend!!!
butter ready to whipped in the mixer…
mix, mix, mix, now add vanilla, powdered sugar and peanut butter…
mix again, then add in the Reese’s Pieces…
all mixed up…
white chocolate chips ready to be melted…
dip the wonderful truffles in the white chocolate…
mmm, ready to go hang out in the fridge for a bit…
and here is the recipe, since my recipe card is again, not working…
PEANUT BUTTER TRUFFLES:
1 Stick (8 Tablespoons) of Unsalted Butter, Softened.
1 Tablespoon of Vanilla Extract.
1/2 Cup of Creamy Peanut Butter.
1 1/2 Cups of Powdered Sugar.
1 Cup of Reese’s Pieces.
WHITE CHOCOLATE COATING:
12-14 Ounces of White Chocolate Chips.
3-6 Tablespoons of Coconut Oil.
Decorative Sprinkles (Optional).
FOR THE PEANUT BUTTER TRUFFLES:
With a handheld or stand mixer with paddle attachment, beat your butter until smooth.
Then add your peanut butter, vanilla and powdered sugar and mix again.
Now add your Reese’s Pieces and beat until they are evenly combined and have broken into smaller pieces.
On a large baking sheet with wax paper placed on it, roll your dough into about 1 inch sized balls, and place in the freezer for at least 30 minutes.
WHITE CHOCOLATE COATING:
Place your white chocolate chips into a medium to large sized bowl with 1-2 tablespoons of the coconut oil and microwave in 30 second intervals, taking out and stirring until completely melted. Add more coconut oil if needed to make the white chocolate coating thinner for ease of dipping the peanut butter truffles.
With a spoon or fork dip your truffles into the white chocolate making sure to completely cover, place back onto your baking sheet and add your sprinkles on top if desired.
Once all truffles are completed, place into the fridge to set for about 30 minutes.
Serve and enjoy!!!
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]]>The post REPOST-Bailey’s Irish Fudge appeared first on HOLLY'S CHEAT DAY.
]]>Happy Friday everybody! I hope no one is disappointed that it is neither a cocktail Friday nor is it a how to Friday, it’s just a regular ole recipe Friday…except it’s not, because this fudge is phenomenal y’all.
Also, I would just like to point out that this fudge has delicious Bailey’s Irish Cream Liqueur in it so this is on the verge of making this a cocktail Friday anyway. Also, with the added green sprinkles I’m getting a jump start on St. Patrick’s Day because ding dang it’s less than a month away and all desserts with a St. Patrick’s Day spin are always fun.
Please don’t let the whole fudge thing scare you off from making this because there is no candy thermometer or boiling involved, just throw all the stuff in a saucepan cook it a little and dunzo. This fudge is teeming with the flavor of Bailey’s and because I used cheesecake flavored instant pudding with it, I feel like it adds this extra creaminess that’s just wonderful.
This stuff is too good & too easy not to make y’all, and if you don’t want to use alcohol in this, just substitute the liqueur with heavy whipping cream or half & half. Have a wonderful weekend!!
First, melt your butter…
now add your powdered sugar & dry pudding mixes…
once it’s mixed in a bit, add your Bailey’s…
mix, mix, mix, looks ready to go in your pan…
press into your pan…
and if you’re feeling fancy, while it’s still warm add some sprinkles…
then enjoy!!!
- 2 (4 Ounce) Packages of Instant Cheesecake Pudding Mix.
- 1 1/2 Sticks (3/4 Cup or 12 Tablespoons) of Unsalted Butter.
- 4 Cups of Powdered Sugar.
- 1/3 Cup of Bailey's Irish Cream.
- Green & Yellow Decorative Sugar (Optional).
- 9x13 Pan.
- Parchment or Wax Paper.
- Spray your 9x13 pan with bakers spray, then place your parchment paper into your pan and up the sides, then spray your parchment paper too (you really don't want this stuff to stick).
- In a medium to large saucepan on low heat place the butter in your pan and melt, then add your pudding mixes & powdered sugar.
- Stir and cook for a bit, then add your Bailey's.
- Stir all together while cooking, and when the powdered sugar has melted & the mixture is kind of like dough remove from the heat (please note if it seems like it will be difficult to spread into your pan add Baileys a little at a time).
- Spread mixture into your pan either with a spatula or your hands (which I did & yes it was hot haha) until evenly distributed in your pan.
- If adding sprinkles to your fudge, do so now while it's still warm.
- Place your dish in the fridge to chill for at least an hour to set.
- Carefully remove your fudge in one giant piece from pan picking up by the paper, then cut into pieces and serve!
- If you do not like the taste of Bailey's or wish not to put alcohol in it, you can totally substitute the Bailey's with equal amounts of milk or heavy cream.
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]]>The post Peanut Butter Cookie Butter Pretzels appeared first on HOLLY'S CHEAT DAY.
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Like I have said before, sometimes life just gets in the way and sometimes I’m just a Forgetful Fran haha. Well, anyways, let’s get to the good stuff. I originally saw this recipe somewhere on Instagram and in that original recipe they only used peanut butter. Well, as team PB as I am, I am also as equally team Biscoff Cookie Butter, and I thought it would be sooo fun and super yummy to mix them up.
Now, I’m sure some of y’all are probably wondering which one ended up being my favorite, the peanut butter or the cookie butter, and not to be completely annoying but I seriously loved both equally. Obviously, the pretzels with only the peanut butter had that awesome extra sweet and salty thing going for it, but the cookie butter ones had that great rich sweetness to go with the salt of the pretzel, and well it’s a toss up.
Because I never knew which one I was going to get after covering them with the white chocolate, it was always a nice surprise for either flavor to be picked up. These are such an easy-slightly messy-but super fun treat to make, and heck, feel free to use both peanut butter & cookie butter like I did, or even shake it up with something you really love like Nutella or almond butter, totally up to you! Anyways, thank you so much for stopping by and I hope you have a wonderful day!!!
First, white chocolate chips…
nice and melted…
place your peanut butter/cookie butter covered pretzels into the white chocolate…
place onto your tray & they’re ready to go back into the freezer for a bit…
take out of the freezer and enjoy!!!
- 12 Jumbo Salted Pretzels.
- 4-8 Ounces of Peanut Butter.
- 4-8 Ounces of Biscoff Cookie Butter.
- 12 Ounces of White Chocolate Chips.
- Place wax paper onto a large cookie sheet, set aside.
- Fill each individual pretzel with peanut butter and/or cookie butter and place in the freezer for at least 30 minutes-I left mine in for 60 minutes.
- Now melt your chocolate chips in a microwave safe bowl.
- Using a fork or spoon dip your pretzels into your melted chocolate, making sure to cover each pretzel completely and place back onto your baking sheet.
- Once all are covered and on the sheet, place back into the freezer or fridge for about 20 minutes to set up, and enjoy!
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]]>The post Easy Peanut Butter Pretzels appeared first on HOLLY'S CHEAT DAY.
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Sometimes the most simple recipes are just the best, amiright? and it really doesn’t get much more simple than these guys. I prepped, prepared and these pretzels were ready to eat in about 30 minutes, and honestly I really think that the sprinkles gave these guys a little extra bit of awesome.
Really, you could totally change the theme of these pretzels for just about any holiday, pastel sprinkles-Easter, green sprinkles-St. Patrick’s Day, red, white & blue-4th of July, well y’all get the point. Anyways, these are just the perfect amount of peanut butter taste, with a bit of white chocolate, and the wonderful salty crunch of the pretzel thrown in.
Not a fan of peanut butter? no problem, maybe consider melting in some cookie butter instead, yummm. These are really fun, handheld and just yummy, I highly recommend you make a batch of these delights as soon as possible. Have an absolutely wonderful day & Valentine’s Day and thank you so much for stopping by!!!
First, the candy melts…
nice and melted & now for the peanut butter to be melted too…
PB officially melted and mixed in…
and then time for the pretzel to be coated in this deliciousness…
add some sprinkles and enjoy!!!
- 1-12 Ounce Bag of White Candy Melts or White Bark.
- 1/3 Cup of Creamy Peanut Butter.
- 2-3 Cups of Jumbo Salted Pretzels.
- Sprinkles for Decoration (Optional).
- Line a large baking sheet with wax paper, set aside.
- In a medium glass or microwave safe bowl, place your candy melts in, and microwave for 2 minutes at 50% power, intermittently taking out to stir.
- Once melted, place your peanut butter into the melted white chocolate & place back into the microwave for about 30 seconds or until the peanut butter is completely melted and stirs in smoothly.
- Now take one pretzel at a time and place into your chocolate, with a fork flip it over to cover the other side.
- Lift the pretzel out with the fork, letting the excess chocolate drip off and place onto your wax paper.
- If you would like to put sprinkles onto your pretzels, do so now before the chocolate sets.
- Let your chocolate set for about 10 minutes and enjoy!
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]]>The post Easy Chocolate Cashew Clusters appeared first on HOLLY'S CHEAT DAY.
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This is far from being the first time I’ve done this and certainly not the last. You maybe sitting there wondering, ‘Holly, how could you botch such a simple recipe?’ well in all honesty, it really stemmed from just absolutely not wanting to go back to the store again, AKA lazy. Ok, not really lazy, but when you realize you don’t have an ingredient you thought you had and have literally just gotten back from the store, sigh, seriously I just didn’t want to go back.
So, I convinced myself that I knew enough about cooking to swap out an ingredient…I really should know better, I’m not really good at going off of the recipe, like ever. Anyways, the deal is, almond bark was needed for this recipe, instead I used melted milk chocolate. Y’all, there’s a reason that almond bark is used instead, it hardens sooo much better, and contrary to the opinion of a very well known candy ad, chocolate does in fact melt in your hand.
My first batch ended up fine except that holding one for more than 3 seconds resulted in it completely melting all over my hands. I wanted these so badly to turn out just like one of my favorites, Easy Peanut Chocolate Thingies, which I made about 4 billion of during the holidays this year for people because they were so popular and then with the added bonus of the caramel. That’s something else, the caramel hardened waaay too much, like stuck in my teeth so bad that I thought my jaw might be fused like that forever haha. Sooo, I kept the caramel in the recipe because I still think it would be sooo delicious, I’m just going to have to find a caramel that stays a whole lot softer. Anyways, other than the huge mess I originally made of these, they really are an easy and super delicious recipe–when you use the correct ingredients obvi–. Hope y’all have a wonderful day and thank you so much for stopping by!!!
Cashew Clusters…
caramels ready to be melted…
melted caramel on top of the clusters…
then nice and covered in chocolate…
Enjoy!!!
- 2 Cups Salted Cashews.
- 1 Bag of Kraft Caramels or about 2 Cups (Optional).
- 24 Ounces of Almond Bark.
- Wax Paper.
- Line a large baking sheet with wax paper, and spray with cooking spray to keep the caramel from sticking.
- Make little piles of cashews (about 6-7 in each pile).
- Place your caramels in a microwave safe dish and microwave on high for 2-3 minutes making sure to stir every 45 seconds, just keep an eye on it so it doesn't boil over.
- With a spoon, drip caramel over each cluster then place the tray in the refrigerator until the caramel has hardened.
- Cut your almond bark into pieces and place into a microwave safe bowl and microwave on high for about 4 minutes stirring every minute or so.
- Now, you can either spoon the melted bark over your clusters, or dip them whole into the chocolate, whichever you find easier.
- Refrigerate until the chocolate sets and enjoy!
- The caramel is optional due to how hard the caramel becomes, if you can find one that will stay really soft and pliable absolutely use that, these are still amazing without the caramel.
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]]>The post Key Lime Crack Mix appeared first on HOLLY'S CHEAT DAY.
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This particular crack mix (and yes it is definitely that addicting I’m forewarning you) adds another element of flavor with a tart kick. Why in the world didn’t I think of this recipe?! Seriously I had this stuff in the fridge ready to set in less than 15 minutes. Oh my goodness you guys, the first bite far exceeded any and all expectations that I had for this delicious mix. It’s the perfect mixture of all of the flavors, and you get a little bit of everything in every bite.
You get the softness of the marshmallows, the salty bite of the pretzels, and then you throw in my favorite cereal mixed with one of my favorite zingy fruits, y’all forget it. There was zero self control once this stuff was made, I kept telling myself that I would enjoy it all cheat day long and this was pretty much gone within in an hour. I’m telling you, the “crack” in the title is legit. Please just do yourself a favor and make this incredible snack ASAP, it is way too good to not enjoy this weekend. I hope you all have a wonderful Friday and thank you so much for stopping by!
white chocolate chips…
nice and melted with the added coconut oil…
key lime zest and a bit of juice on the white chocolate…
onto your cereal/marshmallow/pretzel mixture…
all mixed in and onto your pan…
let it hang out in the fridge for a bit and enjoy!!!
- 1 (12 Ounce) Bag of White Chocolate Chips, Melted.
- 1 Tablespoon of Coconut Oil.
- 4 Key Limes, Zested.
- 4 Cups of Golden Grahams Cereal.
- 2 Cups of Mini Salted Pretzels.
- 2 Cups of Mini Marshmallows.
- In a large bowl, mix up the golden grahams, pretzels and marshmallows, set aside.
- On a large baking sheet, liberally spray it with non-stick spray, set aside.
- In a microwave safe bowl, place your white chocolate chips and coconut oil in it and microwave in 30 second intervals, while stirring in between until fully melted and smooth.
- Zest 3 of your key limes and squeeze just a little bit of the key lime juice over the white chocolate and mix it in.
- Add the white chocolate to the cereal/marshmallow/pretzel mixture and mix it in until everything is coated.
- Pour this mixture onto your baking sheet and zest the other key lime over this as well as spritzing just a little bit of the juice over this mixture too.
- Stick this into the fridge for about 30 minutes to set, take out of the fridge and break into pieces and enjoy!!!
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]]>The post Holly’s Junk Food Review Series: Peanut Butter Candy appeared first on HOLLY'S CHEAT DAY.
]]>So, let’s get to it, first we have the Reese’s Pieces Big Cup…
Umm, excuse me Hershey Company, but are you guys mind readers or something? I mean seriously, y’all just combined 2 of my absolute favorite candies into one, holy moly. For a split second I was concerned that it would be too much Reese’s peanut butter cup because these things are pretty massive, but I can also be really silly sometimes too. These peanut butter cups are incredible, the crunch of the Reese’s Pieces inside the giant peanut butter cup is sooo delicious. If you love both candies equally as well, then these are perfect for you. These get a solid 9 out of 10, and the only reason they didn’t get a 10 out of 10 is because they are so big I could only eat one in the packet instead of both of them. ***as a side note, I have since bought the mini version of these, and they are just as amazing***
Next, we have the Butterfinger Peanut Butter Cups…
So, I almost didn’t buy these, and I can honestly say that would have been a terrible mistake on my part. I love Butterfingers, I love peanut butter, but I wasn’t so sure about the combo. Whoa buddy, these are hands down my new favorite candy that I have tried in the past couple of years (this is no exaggeration). These are the absolute most perfect combination of Butterfinger mixed with peanut butter, you can taste both ingredients equally, and they bring out the best in each flavor. There is just the slightest little crunch in the middle like Butterfingers have, but the softness of the chocolate and peanut butter then kicks in. These are magic, I don’t know what else to say except just go get some of these. I (obviously) give these a 10 out of 10.
Lastly, we have the Reese’s Crispy Crunch…
So, you know those granola bars that literally break into a billion pieces when you barely touch them? Yeah, just imagine that except with peanut butter and chocolate. This candy bar isn’t terrible tasting or anything, it’s just nothing special and incredibly messy. I get that in the name of the candy bar it says ‘crispy and crunchy’ but apparently that wasn’t enough warning for me, because this stuff got everywhere. Overall, this candy bar just tastes like a crunchy, peanut buttery, semi-chocolate thing with nothing that differentiates it from any other candy with the same stuff in it. I give this a 5 out of 10 because I didn’t even bother finishing this candy bar and I have no intention of buying one again.
Thanks so much for stopping by and if you have something you would like me to review, give me a shout!
Have a wonderful day!!!
The post Holly’s Junk Food Review Series: Peanut Butter Candy appeared first on HOLLY'S CHEAT DAY.
]]>The post Peanut Butter Popcorn appeared first on HOLLY'S CHEAT DAY.
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This is why I can’t stand going to see movies on non cheat days because it’s pretty torturous sitting there smelling all of that delicious popcorn and seeing the candy when you get to sit there pouting and not getting to have any. It is totally a tradition for us to get the huge popcorn, and I sneak bring in one of those giant bags of Reese’s Pieces or Peanut M&M’s (don’t tell on me to the theaters hehe) and we’ll pour the bags of candy into the popcorn, mmmm. Sweet and salty as I have mentioned a gazillion times is hands down my favorite combo, so even if a movie turns out to be poo, at least we have totally awesome snack foods.
Enjoying this delicious combo regularly at the theater over the years got me thinking about a homemade spin that included all of the peanut buttery goodness and crunch of our ‘creation’ at the theater. I decided it should be a peanut butter base on the popcorn and then there definitely needed to be the added crunch of some mini M&M’s, and because I love peanut butter, I thought some extra peanut butter chips could be thrown in as well.
OMG y’all, this popcorn turned out to be freaking fantastic! It is sooo rich, but you’ll fool yourself into thinking that you’ll have just a little bite, but you will just keep going back for more and a little bit more and then you will look up and it will all be eaten haha. This popcorn is crunchy, with all the flavor of peanut butter and the little chocolate bits of the M&M’s is just wonderfully decadent. This is a must make, and it’s pretty darn easy to throw together too. I hope you all have a wonderful day and thank you so much for stopping by!!!
coconut oil into your machine…
popcorn kernels…
once the popcorn is done, place sugar and corn syrup in your saucepan…
boiling…
then throw in the peanut butter and vanilla…
all mixed up…
then pour all over your popcorn…
mix up…
place onto your tray, then pour M&M’s and peanut butter chips all over…
then bake for a bit…
and enjoy!!! 
- 1/2 Cup of Popcorn Kernels.
- 1 Cup of Granulated Sugar.
- 1 Cup of Light Corn Syrup.
- 1 Cup of Creamy Peanut Butter.
- 1 Tablespoon of Vanilla Extract.
- 2 Tablespoons of Coconut Oil.
- 2 Teaspoons of Pink Himalayan Salt or Table Salt.
- 3/4 Cup of Peanut Butter Chips (Optional).
- 3/4 Cup of Mini M&M's (Optional).
- 1 Popcorn Maker.
- 1 Large Cookie Sheet With Sides.
- Preheat your oven to 225 degrees F.
- Pop your popcorn with the coconut oil or according to the specific directions for your popcorn maker.
- Place your popcorn in a large bowl making sure to keep any up-popped kernels out and sprinkle the salt all over your popcorn, mix it in and set aside.
- In a medium saucepan, combine the granulated sugar and corn syrup.
- On medium heat bring the sugar and corn syrup to a boil and while stirring constantly, boil for 2 minutes.
- Remove from the heat and add the peanut butter and vanilla, stir well to combine and pour all over the popcorn and mix thoroughly until evenly coated.
- Evenly spread the popcorn onto the cookie sheet and pour your mini M&M's and peanut butter chips all over.
- Now place your popcorn cookie sheet into your oven and bake for 45 minutes, making sure to stir a little every 15 minutes.
- Take out of the oven, let it cool, break into pieces and enjoy!
- No problem if you don't have a popcorn maker, just use a lightly salted microwave popcorn version to equal out to about 4 cups of popped popcorn.
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]]>The post St. Patrick’s Day Pretzels appeared first on HOLLY'S CHEAT DAY.
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Well, I guess that whole luck of the Irish didn’t quite rub off when I made these because early early AM on Monday while driving to the gym, some unseen and unknown object was in the road, jumped up and cut about a 4 inch long gash in my tire. Let’s just say I didn’t get very far on that tire. Y’all, it was pitch black out and the road I was stopped on had no turn offs anywhere, so I’m just hanging out on a road that people fly by on with nowhere to go sitting with my flashers on.
I was a little terrified to be sure, but God bless the kind police officers who not only blocked the road so no one would hit me but also changed my tire. Also, you will notice down below that the ‘Recipe Card’ that usually accompanies my posts is for some reason not wanting to work, so I will be putting this recipe right here in the text, sorry if it looks super janky haha. I do absolutely love these pretzel bites though, so easy to make and hello, sweet and salty, my absolute favorite. I hope y’all had a wonderful day and thank you so much for stopping by!!!
chocolate melted and ready to be dipped…
then, ready for sprinkles…
Here’s the recipe:
INGREDIENTS:
12-15 Pretzel Rods (or More Depending on How Many You Need).
2 (12 Ounce) Bags of Wilton Candy Melts, Bright White.
St. Patrick’s Day Sprinkles, Any of Your Choosing.
Parchment Paper.
DIRECTIONS:
Place a medium sized sheet of parchment paper onto a flat surface.
In a tall microwave safe container such as a drinking glass, place 12-14 ounces of the Quik melts into it.
Place in the microwave for 1 minute at 50% power, take out, stir, then place back in at full power in 30 second intervals until completely melted.
Dip your pretzel rods into the melted chocolate until half of the pretzel is coated in the chocolate, let the excess drip off, and over a bowl, shake your sprinkles all over your pretzel until coated to your liking, place on your parchment paper.
Repeat with the remaining pretzels and let the chocolate set for about 10 minutes, then enjoy!!!
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]]>The post Easy Peanut Chocolate Thingies appeared first on HOLLY'S CHEAT DAY.
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A magical box (isn’t anything with lots of chocolate in it magical?) filled with these amazing and addictive bites were gifted to me from a wonderful neighbor. After I found myself finishing off most of the box in less than a day I texted her desperately asking for the recipe, which she so awesomely sent me immediately (thanks Julie!).
I really can’t begin to tell y’all how easy these things are, seriously, these were dunzo (minus the setting up part) from start to finish in about 20 minutes, if that. Also, these are straight up crack because they have that whole sweet and salty deal going for it, and well, that’s my Kryptonite. Anyways, I hope y’all are having a wonderful day so far, thank you so much for stopping by and I hope you get to enjoy these really soon.
chocolate bark and chocolate chips…
zap these for a bit in the microwave…
peanuts in…
mix, mix, mix…
in adorable spoonfuls onto your wax paper…
had to throw in a pic of Lacy Bear, because she was begging so hard for these…
and enjoy!!!
- 2 (12 Ounce) Cans of Cocktail Peanuts, Salted Not Roasted.
- 1 (24 Ounce) Package of Chocolate Bark.
- 2 (11.5 Ounce) Package of Milk Chocolate Chips.
- On a large cookie sheet or on a large flat surface, place wax paper down.
- In a large microwave safe bowl, place the chocolate bark and chocolate chips in it, then microwave for 5-7 minutes until melted together.
- Once the chocolate is melted, stir together until well mixed.
- Now pour in all of your peanuts and mix in thoroughly.
- Now drop spoonfuls onto the wax paper and let it setup (about an hour) and enjoy!!!
- The original recipe called for semi-sweet chocolate chips instead of milk chocolate, which you are totally welcome to use.
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