HALLOWEEN Pretzel Sticks

Mom and I needed a quick treat to make for a bake sale on Tuesday, and this is what we came up with!

These HALLOWEEN Pretzel Sticks are so CUTE and might I mention, EASY. This Recipe has 3 simple ingredients!

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Ingredients:

- 12oz bag Old Dutch Pretzel Rods

- 1 Pack Almond Bark (only use 7 blocks)

- Sprinkles!!

How to Make Halloween Pretzel Sticks:

- Melt the almond bark in a microwaveable bowl, stirring every 30 seconds.

- Dip the pretzel’s 3/4 of the way into the almond bark. You might need to spoon the almond bark on for full coverage since the pretzel rods are long!

- Top off with sprinkles! We used halloween sprinkles in this case, but if you make these for Christmas or Valentine’s Day or just for fun, you can choose any type of sprinkles!

Grandma's Banana Cookies!

*ATTENTION*

I am about to share with you one of the best cookie recipes EVER! These Banana Cookies were (and still are) my all-time favorite treat when I went to Grandma and Grandpa's house.

This recipe combines a yummy banana-based cookie with delicious powdered sugar frosting on top. These Banana Cookies are simple and easy to make. They are definitely worth the taste!

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How to Make Banana Cookies:

INGREDIENTS

- 3/4 cup butter

- 1/4 cup shortening

- 1 cup sugar

- 2 eggs

- 1/2 tsp salt

- 1/4 cup buttermilk or milk

- 3 cups flour

- 2 bananas

- 1 1/2 tsp baking soda

- 1 tsp vanilla

INSTRUCTIONS

1. First, cream together butter, shortening, and sugar.

2. Add eggs, milk, and vanilla to the butter/sugar mixture.

3. Then, mix in the 2 bananas (make sure the bananas are soft

and brown, just like you would use when making banana bread).

4. Next, add in the salt, baking soda, and flour. Mix all together.

5. Let dough stand in fridge for 1 hour.

6. Drop onto a cookie sheet; spray sheet only the 1st time or use parchment paper!

7. Bake for 10 minutes at 375 degrees.

How to Make Frosting:

INGREDIENTS:

- 2 cups powdered sugar

- 1/4 cup softened butter

- 2 tbsp milk

- 1 tsp vanilla

INSTRUCTIONS:

1. Combine all ingredients together in a bowl; mix until smooth.

*Make sure the butter is softened. If it is not, it'll leave clumps of butter in the frosting.

*If frosting gets too thick, add milk. If frosting gets too runny, add powdered sugar.

2. Once well mixed, spread onto banana cookie.

Homemade SNICKERS

I am sharing the most delicious recipe for Homemade Snickers today. These little candy bars are AMAZING. This recipe combines caramel, chocolate, and a delicious nougat filling. Seriously, these Homemade Snickers do not disappoint!

The best part about this recipe is that it’s super easy to make! Don’t be intimidated by all those layers... it just takes a little bit of patience. So, try this recipe!

You’ll thank me later!

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How to Make Homemade Snickers:

INGREDIENTS

Layer #1

• 1 1/2 cups milk chocolate chips

• 1/4 cup peanut butter

Layer #2

• 1/4 cup unsalted butter

• 1 cup granulated sugar

• 7 oz. jar of marshmallow fluff

• 1/4 cup peanut butter

• 1/4 cup evaporated milk

• 1 tsp vanilla extract

• 1 cup salted peanuts (chopped)

Layer #3

• 1 - 11oz bag of caramels

• 1/4 cup whipping cream

Layer #4

• 1 1/4 cup milk chocolate chips

• 1/4 cup peanut butter

INSTRUCTIONS

1. Line a 9x13 pan with foil and spray with nonstick cooking spray.

2. Start with ingredient for layer #1. Melt chocolate chips and peanut butter in a microwavable bowl. Cook for 1 minute and then stir. Cook in 30 second intervals until completely melted.

3. Pour chocolate into the pan and spread out evenly. Place in the fridge for 20 minutes to harden.

4. Gather Ingredients for layer #2. Melt butter in a medium sized pan over medium heat. Add in sugar and milk, stirring until dissolved. Bring to a boil and let cook for 5 minutes, stirring occasionally. Then add in marshmallow fluff, vanilla, and peanut butter. Stir until smooth. Remove pan from heat and fold in the peanuts. Then spread nougat filling on top of the chocolate. Place in fridge to let harden for about 15 minutes.

5. Gather ingredients for layer #3 in a small saucepan. Cook caramel and whipping cream over low heat for about 10-15 minutes (or until smooth), stirring occasionally. Pour over nougat layer and allow to cool completely for about another 20 minutes.

6. For layer #4, melt chocolate chips and peanut butter in a microwaveable bowl for 1 minute, then stir. Then cook in 30 second intervals until melted. Pour on top of caramel layer and spread out evenly.

7. Place pan in the fridge for at least 1 1/2 hours or until ready to serve.

8. Pop the entire square out of the pan and then slowly peel away the foil, and then cut into bars.

*I wrapped mine in wax paper to give each individual candy bar a wrapper!

9. ENJOY :-)