Chocolate Lucky Charms Treats with White Chocolate


My Chocolate Lucky Charms Treats with White Chocolate are the perfect sweet treat for St. Patrick’s Day or any time at all! 2015-02-25-4731 Chocolate Lucky Charms Treats with White Chocolate Do your kids love Lucky Charms for breakfast? My kids absolutely LOVE Lucky Charms! I must admit every so often I have a bowl and I am reminded how much I LOVE Lucky Charms too!

So when I saw Chocolate Lucky Charms at the store I knew I had to get some. Around here they’re on the shelves at different times of the year, but not all the time.

With St. Patrick’s Day right around the corner I wanted to do something FUN, but easy for the upcoming holiday. Something that you can make with your kids, friends, or family without too much hassle!

So here you have Chocolate Lucky Charms, extra marshmallow and white chocolate combined to make my very delicious Chocolate Lucky Charms Treats with White Chocolate!


2015-02-25-4736 As you can see I like a little extra marshmallow in these treats, that’s why I use 5 cups of cereal instead of your standard 6 cups. If you don’t like extra marshmallow simply add 1 more cup of cereal to the mixture.

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Very Vanilla Baked Donuts

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What do you call a donut that is baked, not fried with a wonderful very vanilla flavor and topped with homemade icing and lots of rainbow sprinkles? My Very Vanilla Green Donuts of course. :)

Very Vanilla Baked Donuts_312

St. Patrick’s Day is almost here, so I wanted to share on of my favorite donuts with you guys. My Very Vanilla Green are so much fun for the upcoming holiday. The best part is they’re baked, not fried!

I intentionally made these donuts with a wonderful very vanilla flavor. The usual mint and chocolate combination just wasn’t what I had in mind the other day when I made these.

Your kids will love these! The wonderful vanilla flavor along with homemade icing, and lots of rainbow sprinkles makes these donuts pretty incredible. The fact that they’re baked, not fried just makes them even more incredible!

Let’s take a look at how to put these easy little baked treats together. :)

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St. Patrick’s Day Cookie Balls


Yummy, minty, and filled with a double dose of chocolate, these cookie balls are terrific any time of year, but especially on St. Patrick’s Day!


I apologize in advance for another recipe that includes chocolate. It’s just that it has been so darn cold here, and chocolate just seems to be one of the few things that makes everyone just a little happier. :)

Every year I try to make a few things for St. Patrick’s Day. Whether you’re Irish or not, it’s just plain old fun!

My St. Patrick’s Day Cookie Balls are a must for the upcoming holiday in March. The boys were ecstatic when they came home from school the other day and they saw these waiting for them.

These cookie balls have all the right stuff for this green holiday. Or at least we think they do, and I hope you agree!

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St. Paddy’s Day Skillet-Baked Double Cookie

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I’ve got another Skillet-Baked Cookie for you today! Before we get started, I would just like to say, if you’ve never made a skillet-baked cookie before, please consider giving it a try.

It’s such an easy way to make a dessert that everyone is going to love! They turn out great every time. If you’re entertaining and need to dress it up a little, simply add a scoop of ice cream to your cookie slice, garnish with a little sauce (bottled or home-made) and you’re done. :)

I call this cookie my St. Paddy’s Day Skillet-Baked Double Cookie. This one is great not only for St. Patrick’s Day, but also whenever you want a cookie that’s a little minty, but not too minty. You’ll just need a few basic ingredients to get started.

 So, let’s take a look at how to put together this St. Paddy’s Day Skillet-Baked Double Cookie.

I’m not going to bore you with pictures of the obvious line up of ingredients. But let’s talk about what we’re doing here.

The bottom layer is chocolate chip cookie dough, plain and simple. The Chocolate Chip Cookie Dough is pressed into a 12 inch skillet, if you don’t have a 12 inch skillet, use a 10 inch skillet, no big deal.

Then there’s a light layer of Mint M&M’s, only about 1/3 of a cup. More Mint M&M’s could be used if you would like. Or, if you prefer, you could always use chopped Andes Mints instead.


Next is the layer of Mint Chocolate Chip Cookie dough. You can use a packaged mix or your favorite recipe, it’s up to you. I used a small scoop to scoop the dough into the skillet. It helps me sort of position the cookie dough evenly around the skillet before I start pressing it into place.

008Now you are going to butter your fingers so the dough doesn’t stick, and spread those balls to form a nice layer. This doesn’t need to be airtight, and it doesn’t need to be perfect. What you’re trying to achieve is approximately the same thickness of cookie dough everywhere in the skillet, so it will bake evenly.

Once the top layer is pressed into place, sprinkle the cookie dough with 1/4-1/3 cup of chocolate chips. You can use any kind of chips you want, I used regular semi-sweet.


Voila, the St. Paddy’s Day Skillet-Baked Double Cookie. You want to bake the cookie until golden brown, but don’t over-bake.


Here the Skillet-Cookie is sliced and ready to be served. Keep in mind this is is really like two batches of cookies, so the pan is actually fairly heavy.

When you take the Skillet-Cookie out of the pan for slicing, you should easily be able to get 10-12 slices of cookie. This St. Paddy’s Day Skillet-Baked Double Cookie is also fantastic with a small scoop of Mint Chocolate Chip Ice Cream and a little chocolate sauce.

*Friendly Warning here kids will see the slices and think it’s just one piece, no big deal. Keep in mind it’s DOUBLE the cookie! Beware, very full tummies may occur. :)

St. Paddy’s Day Skillet-Baked Double Cookie


1 batch of your favorite chocolate chip cookie dough, it can be home-made or packaged, your choice

1/3 cup Mint M&M’s

1 batch of your favorite mint chocolate chip dough, it can be home-made or packaged, your choice

1/4-1/2 cup chocolate chips, your preference


1. Preheat oven to 350 degrees Fahrenheit. Lightly spray your 12″ ovenproof skillet with nonstick spray.

2. Mix up a batch of your favorite Chocolate Chip cookie dough. Or use a mix, such as Betty Crocker and mix the cookie mix, the butter, and egg called for on the back of the package in a large bowl. Set aside.

3. Mix up a batch of your favorite Mint Chocolate Chip cookie dough. Or use a mix, such as Betty Crocker and mix the cookie mix, the butter, and egg called for on the back of the package in a large bowl. Set aside.

4. Press the Chocolate Chip cookie dough into a 10-inch or 12-inch ovenproof skillet, covering bottom of pan. Top with 1/3 cup Mint M&M’s. Transfer Mint Chocolate Chip cookie dough to same skillet, covering the Mint M&M’s. Top with 1/4-1/2 cup chocolate chips.

5. Bake 25-35 minutes or until cookie is golden at edges. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into desired number of wedges. Serve and enjoy!

Makes 10 servings



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Charming Minty Marshmallow Treats

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Be honest, are you a St. Patirck’s Day fan?

Well, whether you are or aren’t there’s no reason why you can’t have a little fun making these Charming Minty Marshmallow Treats. These slightly minty treats are great the way they are! But the best part is there are a million ways to adapt these delights.

Let’s take a look at how to whip these charming treats!

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So first we have the Limited Edition Lucky Charms for St. Patrick’s Day. If you can find them at a grocery store near you for a decent price, that’s great, if not go with regular Lucky Charms.

Then we have a close-up of the bright green Lucky Charms. Aren’t they fun?

Of course you start out with melting your butter and marshmallows together until mixture is smooth. Then, I added a 1/4 cup of Andes mints, chopped to the marshmallow mixture. The chopped Andes just kind of melt in and add a great taste to the treats.

* MM Note: I went light on the Andes Mints only because anything mint is tricky around here. Basically, mint is a tough sell around here! You could certainly add more Andes Mints or even mini chocolate chips, if you wanted.


I used two jumbo muffin pans for the Charming Minty Marshmallow Treats. It’s just kind of fun to have the treats in a different shape.

You could just as easily use a 13-in. x 9-in. baking pan coated with cooking spray to make regular bars. Then once the bars cool, cut them into squares, or use a cookie cutter for any shape you want.

Charming Minty Marshmallow Treats   


4-5 tablespoons butter

3 cups miniature marshmallows & 1 extra handful

* I always like to add an extra handful of marshmallows when I make any kind of marshmallow treats.

6 cups Lucky Charms cereal with green clovers

1/4 cup Andes Mints, chopped

Mini chocolate chips, optional

Marshmallow Bits, optional

St. Patrick’s Day sprinkles, optional



1. Spray a 13-in. x 9-in. baking pan with nonstick cooking spray.

* I like to spray the bottom of my pot with nonstick cooking spray when I make any kind of marshmallow treats. It makes clean up super easy! 

2. Melt butter and miniature marshmallows in a large pot over medium-low heat, stirring constantly. Once mixture is completely melted and smooth, add the chopped Andes Mints, then add the cereal and stir until completely combined.

3. Evenly distribute the marshmallow mixture into the sprayed pan, or sprayed mega muffin cups, and press it into an even layer.

4. Immediatemly top with any combination of chocolate chips, Marshmallow Bits, or St. Patrick’s Day sprinkles, if desired. Allow to set completely before removing from muffin pans, or cutting, if using a 13-in. x 9-in. baking pan. Transfer to a serving plate and serve.



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St. Patrick’s Day Cookie Pops

St. Patrick's Day Cookie Pops

St. Patrick's Day Cookie Pops

I’ve got another simple yet delicious treat for you today!

I call them St. Patrick’s Day Cookie Pops. This one is great for kids and adults. You can put them on a stick, or serve them without a stick, and they’re just as good, and just as fun either way!

So here’s the deal, you know the millions of cake pops that are out there? Well, I’m not a fan! I can hear you gasping from here, they’re just not my thing. I’m not a big fan of frosting in general, and I really don’t like that mooshy cake and frosting combination. Anyway, that said, let’s move on.

Hmm, cookie pops. Have you ever thought about how you like your Cookie Pops? I have, many times. I know exactly how Cookie Pops should be in theory, but that’s not how I make my Cookie Pops, ever. Big surprise, huh?

I purposely leave the mixture just a little chunky, notice I said a little chunky. We all (at this house) prefer them a little chunky, so that’s what I do.

Cookie Pops can’t be too chunky or they’re just not going to turn out the way they should. They’re not going to roll right when too chunky.

Let’s take a look at how to put these St. Patrick’s Day Cookie Pops together.

First off, I would like to say these aren’t based off of a specific recipe. I always make them the way I know my family is going to like them. So after I made these St. Patrick’s Day Cookie Pops, I dug through a bunch of recipes just for those of you that like specifics. :)


First, I made a batch of my favorite chocolate chips cookies. You have several choices here, you can make your favorite chocolate chip cookie recipe, use refrigerated cookie dough, or even use pre-packaged cookies.

I always make my own cookies for Cookie Pops, but that’s because we prefer the taste of home-made. But you can do whatever you want here. There will be no cookie police coming to get you. :)


The chocolate chip cookies gently crumbled into pieces with approximately one cup of frosting added. As you can see in the picture, I didn’t completely crumble the cookies into super fine pieces, that’s simply a personal choice.


These are the St. Patrick’s Day sprinkles I used after the chocolate firmed up completely. You can garnish with anything you want to, St. Patrick’s Day sprinkles, or nothing at all. You decide. :)


Whenever I do cookie pops, or almost any treat on a stick I also like to do some without a stick. Depending on who you are serving, and where, it’s nice to have a choice. If you’re serving kids they almost always go for Cookie Pops on a stick! If you are serving adults, it really varies.

St. Patrick’s Day Cookie Pops           


1 batch of your favorite chocolate chip cookies baked, or 24 Keebler Soft ‘N Chewy Cookies

1 cup canned vanilla frosting (I used a little less)

24 lollipop sticks

2 1/2 cups semi-sweet chocolate morsels

2 tablespoons shortening

1/2 cup white chocolate chips or white candy melts

St. Patrick’s Day sprinkles, or any other garnish, if desired



1. Bake a batch of your favorite chocolate chips cookies, allow to cool completely. In a medium bowl, crumble approximately 24 of your favorites chocolate chip cookies, or crumble 24 Keebler Chips Deluxe Soft ‘N Chewy cookies.

2. Stir in frosting. Shape mixture into twenty-four 1 1/2-inch balls. Don’t worry about the exact number, but you do want them to be the same size. Insert stick into each, pressing balls around sticks; unless you decided to make some without a stick. Place in single layer on wax paper-lined baking sheet. Cover and freeze for 1 hour.

3. After cookie balls have frozen completely, prepare chocolate. In microwave-safe bowl, combine chocolate morsels and shortening. Microwave on high for 1 to 2 minutes or until smooth, stirring every 30 seconds. Let stand for 10 minutes.

4. Dip lollipops into chocolate mixture, allowing excess chocolate to drip off. Set in cake lollipop stand or place on wax paper-lined baking sheet. Let stand about 15 minutes or until firm.

5. When firm, melt white chocolate coating according to package instructions. Pipe onto cookie pops or drizzle with fork. Garnish with sprinkles, or any desired garnish. Let stand for about 15 minutes or until firm.

Keebler has a recipe for Chocolate Chip Lollipops very similar to how I make mine. I really didn’t adapt from their recipe, because I have been doing it this way for a very long time for different occasions. But the recipe at is very good!





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St. Paddy’s Day Parfaits

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St. Patrick’s Day is coming – March 17th! I have to say, St. Patrick’s Day isn’t a real big deal around our house being that none of us are Irish. But, I did tell my fellas I would make them a few treats for the upcoming holiday.

The problem is, one of my boys really isn’t too fond of mint. He will tolerate it in small quantities, but he’s not a fan.

So I need to make a few treats that don’t involve massive amounts of Kelly green frosting, that turn his lips and tongue bright green. Good luck with that, right? :)

Let’s take a look.

Irish Creme

If you guys haven’t tried this stuff yet, it’s wonderful! This creamer is called Irish Crème. Remember guys, this is a creamer, so it is alcohol free!

The reason I like using flavored creamers so much is because they add a nice, yet subtle flavor to whatever you’re baking. Of course you can use flavored extracts if you prefer, for me it just depends on what I’m making.

Brownie Batter

Your basic brownie batter. I have added the Irish Crème Gourmet Creamer in place of the water. Stir just until moistened.

Filling Cream

This filling is fabulous! It didn’t photograph well, but it is actually a very nice light green color. You could easily make it darker with food coloring, if you wanted to.

I don’t really know where this recipe came from. I had it scribbled down on a piece of paper and stuck in my myriad of recipes to try. I’ve had it forever. It can be used for frosting, filling, just about anything – it’s simply instant pudding, milk (I used creamer) and Cool Whip. It’s delicious!

Single Parfait

Voila! Here you have the final product.

By the way, everyone in my house L-O-V-E-D the parfaits!!

St. Paddy’s Day Parfaits      


1 brownie mix (you can use a snack size or family size mix, depending on how many parfaits you want)

1 bottle Irish Crème Gourmet Creamer

1 box instant pudding, any flavor, (I used pistachio) 

1 container Cool Whip Topping, I don’t use it often but at times it’s a great help

Hershey’s Chocolate Syrup (I only used a small amount)

Handful of chocolate waffer cookies (I wanted the crunchy texture, you can use whatever you want)

St. Patrick’s Day Sprinkles

*MM Note: a few ideas for other garnishes mini chocolate chips, mini M&M’s, chopped Mint Oreos, chopped Thin Mint cookies, chopped Andes Mints, use anything you want


1. In a large bowl, combine the brownie mix, Irish Crème Gourmet Creamer, oil, and eggs; stir just until moistened.

2. Pour into greased pan, size will depend on what size brownie mix is being used. Bake at 350 degrees, or temperature and time, called for on back of box. Bake until a toothpick inserted near the center comes out clean. Cool on wire rack. When pan is cool enough to handle, place in fridge for additional cooling. They will cut better after being in the fridge for a bit.

3. For filling, mix together instant pudding flavor of choice, 1/2 the liquid called for, replacing milk with flavored creamer. After creamer and pudding are combined well, gently fold in Cool Whip. Place in refrigerator while brownies are cooling.

4. When ready to create parfaits, start with brownie on the bottom, gently crumbling. Keep in mind you want small pieces, not crumbs, layer with desired amount of filling, chocolate syrup, and any other garnishes you want in the parfaits. Repeat layers as many times as desired. You may want to add extra garnish on the tops of the parfaits. Allow parfaits to rest in fridge for at least 15 minutes before serving. Serve and enjoy the delicious flavors!



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