how to not screw up your next recipe. (measuring 101)

soooooo i’ve cried over muffins before.

yes. tears over muffins. i was sooo excited for my whole wheat blueberry muffins to bake up perfectly soft and dreamy, but when they came out of the oven… they tasted like cardboard. and spongecake. at the same time. they were too salty, not sweet, and just… gross. the problem? i wasn’t paying very close attention to my measurements.

i’ll say this one time and i’ll say it again. baking is not very forgiving.  estimating the measurements of an ingredient in a recipe spells disaster. by eye-balling flour, sugar, and over estimating a teaspoon of baking soda, those blueberry muffins tasted like… crap.

thankfully, i learned my lesson. case in point.

what went wrong with your last baking disaster? your measurements could be completely off.  understanding the correct measuring technique for a particular ingredient will guarantee better baking results of your finished product.


Flour: I always use the spoon & level method for flour. Do not use the measuring cup to scoop the flour out of the container/bag. You could end up with 150% of the correct measurement doing it this way! Rather, using a large spoon, scoop the flour into the measuring cup. Do not “pack” the flour.  Do not tap the measuring cup, as this causes it to settle in the cup and become more dense.  After you’ve spooned the flour into the measuring cup, use the back of the knife to level off it off evenly with the top of the measuring cup.  One correctly measured cup of flour should weigh 120 – 125 grams.


Oats: I use oats a lot in my recipes for things like granola, oatmeal bars, or oatmeal cookies.  Use the same spoon & level method of measuring as you do with flour.

Baking powder & Baking soda: Shake up the baking powder or baking soda container a bit. Using a measuring spoon, lightly scoop out of the container. Use a knife to level it off evenly with the top edge of the measuring spoon.

Sugar: Unlike flour, sugar is measured by scooping the measuring cup or spoon into the container/bag until it is overflowing, then leveling it off with the back of a knife. Sugar is more forgiving in recipes than other ingredients, because the sweetness of a finished product depends on your tastebuds.  However, it is always best to measure the ingredients exactly as the recipe states, because sugar crystals are imperative to break down other ingredients. For example, sugar crystals allow the butter in a recipe to “cream.”

Brown sugar:  Unless the recipe states otherwise, brown sugar needs to be packed into the measuring cup or measuring spoon.

 Powdered sugar: MUST BE SIFTED.  I cannot state this enough.  I’ve ruined buttercream before by not sifting the powdered sugar beforehand.  So, make sure to sift the powdered sugar, otherwise you will end up with lumps throughout your recipe.  Once sifted, powdered sugar must be measured by spooning the sugar into the measuring cup or spoon from the container/bar.  Then, level off with a knife.  Powdered sugar is measured like regular white sugar.

 Butter & solid fats: Butter has measuring amounts marked on the sides of the paper wrapping.  Shortening is measured by packing it into a cup, then leveling off with the knife.

*One quarter pound stick of butter =  1/2 cup or 8 tablespoons. 

 Liquid ingredients: Liquids, like water or oil, need to be measured at eye level. Using the a liquid measuring cup, pour the liquid into the cup. Then, bend over to make sure the liquid is EXACTLY at level with the measuring requirement from the recipe. I use this liquid measuring cup.

Semi-Liquid ingredients:  I often use semi-liquid ingredients in my recipes, like applesauce, yogurt, or peanut butter. Measure these types of semi-liquid ingredients in dry measuring cups because they are too thick to be accurately measured in liquid cups.  Level off with a knife, like you do with sugar or flour.

Add-ins (chocolate chips, dried fruit, chopped candy, etc): pour ingredient into measuring cup and level off.


how many tablespoons are in a cup?  how many cups are in a pint?  i find the baking equivalent charts below helpful while i’m in the kitchen.

Dry Ingredient Equivalents

  • 1 tablespoon = 3 teaspoons
  • 1/8 cup = 2 tablespoons
  • 1/4 cup = 4 tablespoons
  • 1/3 cup = 5-1/3 tablespoons
  • 1/2 cup =  tablespoons
  • 2/3 cup = 10-2/3 tablespoons
  • 3/4 cup = 12 tablespoons
  • 1 cup = 16 tablespoons

 Liquid Ingredient Equivalents

  • 1 cup = 8 fluid ounces = 1/2 pint
  • 2 cups = 16 fluid ounces = 1 pint
  • 4 cups = 32 fluid ounces = 2 pints
  • 8 cups = 64 fluid ounces = 1 quart

now go back up something incredible! ;)

rainbow m&m cookies

pineapple upside down cake

peanut butter & jelly granola

snickers bar stuffed chocolate chip cookies

mini chocolate chip cookie sandwiches

sweet & salty caramel pretzel m&m blondies

fudgy cookies n cream oreo brownies.

stuffed with oreos. topped with cream cheese icing. and sprinkles.


these brownies are heaven. pure heaven. just look how fudgy!


i’ve been wanting to make cookies n cream brownies ever since i made my super soft (and easy!!) cookies n cream cookies. mmmmm.

cookies n cream cookies

while i have my go-to brownie recipe made from scratch (see bottom of my post here for my super fudgy brownie recipe), i actually used a BOX mix (the horror!) for these brownies.

i trusted my blogging pal Lindsay @ Pinch of Yum when she said this boxed brownie mix makes the best brownies she’s ever had.

you can certainly use your favorite brownie recipe, but i was in a rush and wanted to save on time.  i love baking shortcuts where i can find them!

this recipe is fool-proof. mix up your brownies according to the package instructions.  pour 1/2 of the batter into a 9×13 inch baking pan.  line whole oreos on top of bottom batter layer. pour the rest of the batter on top of the oreos. bake according to package instructions. Averie’s oreo cookie stuffed brownies with vanilla buttercream frosting inspired me to top these cookies n cream brownies with icing & sprinkles.  i used store bought cream cheese icing.  again, who doesn’t love shortcuts?!


my favorite part about these brownies? the oreo cookie melts and creates an unbelievably gooey, fudgy brownie encasing the sweet oreo cream centers. i die.

fudgy cookies n cream oreo brownies

DIRECTIONS

  1. Preheat the oven to 325F. Spray 9×13 inch baking pan with nonstick spray. Set aside.
  2. In a large mixing bowl, prepare the brownie mix as directed with the egg, oil and water.
  3. Pour 1/2 of the brownie batter into the prepared baking dish.  Line Oreos in rows (3 down and 5 across). Pour the rest of the brownie batter over the Oreos.
  4. Bake according to box instructions or until toothpick inserted in the middle comes out almost clean (i like my brownies fudgy!).  Mine took about 40 minutes.
  5. Allow to cool completely and frost with cream cheese icing.  Top with sprinkles and stick in the refrigerator so the frosting sets.  Once the frosting is set (about 1 hour), cut into squares. Enjoy!

adapted from Pinch of Yum & Averie Cooks

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ps: you may also enjoy these chocolate-y treats too!

chocolate dipped brownies

peppermint patty chocolate chip cookie bars

snickers bar stuffed chocolate chip cookies

 

funfetti granola bites.

oh dear.

what have i done?

somehow, someway, sprinkles hopped into my bowl of oats…

now, i’ve shared my love for addiction to granola…  i’ve shared my love for addiction to funfetti

let’s just combine the two and see what happens?!


mmmm. that’s my kind of energy snack.

now can someone please clean the runaway sprinkles hiding on my kitchen floor?!

funfetti granola bites

(categorized under granola & healthy stuff)

makes about 20 balls

  • 2 1/4 cups whole rolled oats
  • 1/2 cup yellow cake mix (the dry cake mix)
  • 1/2 cup light corn syrup (or honey)
  • 1 tsp. vanilla
  • 1/2 cup sprinkles (more or less, depending on your love for addiction to sprinkles)

DIRECTIONS

  1. Combine all ingredients into a large bowl.  Stir well, until all oats are moistened.  This will take some elbow grease!
  2. Refrigerate mixture for AT LEAST 1 hour (preferably 2 – you want the whole mixture pretty stiff and stick together well)
  3. Remove from refrigerator and roll into balls. Enjoy!
adapted from Little Bitty Bakes
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what to do with that extra cake mix leftover in the box?! use it in these ;)

cake batter rice krispie treats

cake batter rice krispie treats

cake batter chocolate chip cookies

cake batter chocolate chip cookies

 

this post is featured on:

peanut butter cup granola.

another chocolate & peanut butter recipe. sigh.


i mean, are you really surprised? there’s enough chocolate and peanut butter going on around here to make a Reese’s jealous.

i even add chocolate and peanut butter to my breakfast. (don’t judge).

and most recently, i’ve been loading my favorite flavor combo into granola.

like i’ve mentioned before, whenever i’m making granola, i stick to 5 main ingredients and work off of those.

  1. Grains (oats)
  2. Nuts/seeds
  3. Dried fruit
  4. A sticky sweetener (honey, maple syrup, agave, etc)
  5. A binder (nut butter, pureed dried fruit, apple sauce, etc)

i really just use anything i have in the pantry at the time in each of those categories. that’s the beauty of granola and/or granola bars… they are uniquely versatile and you can mix/match based on what you like/have in the pantry.

this time, my pantry was loaded with chocolate and peanut butter. shocker. so i worked off of those. :)

if you like peanut butter and chocolate (who doesn’t?!?!?!), then this is for you. it’s a peanut butter cup in a bowl. one of my many healthy, wholesome granolas that won’t weigh you down. enjoy!

peanut butter cup granola

(categorized under granola & healthy stuff)
makes about 5 cups
  • 2.5 cups whole rolled oats
  • 1/2 cup ground flax
  • 1 cup honey roasted peanuts
  • 1 tsp cinnamon (or more, go by your taste preference)
  • 2/3 cup honey
  • 2/3 cup honey roasted peanut butter (or regular creamy peanut butter)
  • 1 cup raisins
  • 3/4 cup chocolate chips, divided

DIRECTIONS

  1. Preheat oven to 325 degrees.  Line large baking sheet with wax paper. Set aside.
  2. In a large bowl, mix together oats, ground flax, peanuts, and cinnamon. Set aside.
  3. In a small bowl, melt peanut butter and honey for about 30 seconds in the microwave.  You want it to be runny and mixed together well (add more honey or peanut butter if needed until smooth and liquidy).
  4. Pour melted peanut butter mixture over oat mixture.  Make sure all oats are moistened. Lightly stir in half of the chocolate chips.
  5. Spread onto prepared baking sheet and press the oats down.
  6. Bake for 15 minutes, remove and mix around so that all sides bake evenly.  Pop back into the oven for another 15 minutes.  Remove and mix in the raisins and remaining chocolate chips.  The warm granola will melt the chocolate and bind the granola.  Store in an airtight container and enjoy!

*this granola is pretty similiar to my oatmeal raisin cookie granola, but i added ground flax, honey roasted peanuts, more chocolate chips and used less cinnamon.

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ps- i think you’ll enjoy these healthy bites too 

peanut butter & jelly granola

peanut butter & jelly granola

apple cinnamon granola (vegan)

apple cinnamon granola

maple pecan pie granola (vegan)

maple pecan pie granola

coconut toffee oatmeal cookies.

i hope everyone had a wonderful Easter! mine was full of this. and some of these. and these.

some of you may have leftover coconut from Easter recipes. i have the perfect use.

trust me. you’ll thank me later.

i’m not sure what i would do without the vast cookie recipe list over at Averie Cooks. have you checked it out yet? i’ve made a handful of Averie’s cookies and each one is out.of.this.world!

i practically drooled over the name coconut toffee oatmeal cookie, so i knew i had to make them. stat.

coconut flakes, heath bar bits, and chocolate chips come together to create an incredibly flavorful, chewy cookie. Averie notes that the coconut flavor is definitely there, but not overpowering in the slightest.  and she’s definitely spot-on! i love coconut, but i know many of you may not.

the coconut flavor isn’t overwhelming the cookie at all! it’s just right.

crispy edges. soft, gooey center. extra chewy. meets my cookie criteria!

i think i found my new favorite cookie.

coconut toffee oatmeal cookies

(categorized under cookies)
adapted from Averie Cooks
makes about 2 dozen cookies
  • 1 stick (1/2 cup) butter, softened to room temp
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 3/4 cup all-purpose flour
  • 1 cup whole oats
  • 1/2 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)
  • 1/2 cup chocolate chips

DIRECTIONS

  1. In a medium-sized bowl, cream the butter and sugars.  Beat in the egg.
  2. Slowly stir in the vanilla, baking soda, coconut, flour, and oats.
  3. Gently fold in the toffee bits and chocolate chips.
  4. Chill dough for at least 30 minutes (you want the dough to be COLD at all times, so keep in the fridge between batches).
  5. Preheat oven to 350F.  Drop by tablespoon-fuls onto ungreased cookie sheet or silpat.  Bake for 11-13 minutes.  Allow to cool on baking sheet for 2 minutes and transfer to cookie rack.  Enjoy!

*i like my cookies VERY soft. these had to cool down quite a bit on the cooling rack until they were firm.  be careful removing them from the baking sheet or else they may fall apart.

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ps: you may also enjoy these cookies too!

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies

chewy oatmeal m&m cookies

oatmeal m&m cookies

brown butter toffee chocolate chip cookies

brown butter toffee chocolate chip cookies

pineapple upside-down cake.

first, i’d like to send a BIG thank you to all my readers today!  all of your emails, messages, comments, and likes on my peanut butter m&m cookies MADE MY DAY. you are all so wonderful.  i’m so glad so many of you made the cookies and loved them.

they’re pretty awesome, huh?

these days my photos are typically taken with a Canon EOS Rebel T2i, but i used my iPhone to take all the photos of my pineapple upside-down cake yesterday. who says you need a fancy DSLR camera to take all your photos?

i’m in loooove with my iPhone. i also looooove pineapple upside-down cake.

this is a win-win post for me.

pineapple upside-down cake is an incredibly light, moist cake with a thick caramelized crust encasing juicy pineapples and sweet cherries. my recipe will have people BEGGING you for more.  and the good thing is that it all comes from a box.

first, round up your ingredients.

prepare the cake according to the box instructions, subbing the pineapple juice for the water.

next, melt butter in a 9×13 baking pan. sprinkle with brown sugar.

line the butter/brown sugar mixture with pineapples and maraschino cherries.pour the cake batter over the pineapples/cherries & bake according to the instructions on the cake box.

while it’s baking, the pineapple juices soak into the cake and the brown sugar/butter caramelize on the bottom to create a thick, irresistible sugary crust.  once it’s done baking, flip it over onto a large plate and watch the juices drip along the sides.  who needs icing when you have caramelized pineapples? this cake will simply blow you away.

you WON’T believe how good this cake is.

pineapple upside-down cake

  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • 1 jar (6 oz) maraschino cherries without stems, drained
  • 1 box Betty Crocker SuperMoist yellow cake mix
  • Vegetable oil and eggs called for on cake mix box

DIRECTIONS

  1. Preheat oven to 350. In 13×9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar. Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
  2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  3. Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Allow to cool & enjoy!

*serve warm or cool. tastes best when stored covered in the refrigerator.

*want a lighter version? i think i might try this one next time i bake my favorite dessert.

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ps: you may also enjoy these recipes too!

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peppermint patty chocolate chip cookie bars

peppermint patty chocolate chip cookie bars

funfetti cake batter blondies

funfetti cake batter blondies

take 2: funfetti cake batter blondies.

ooops i did it again.

i made my funfetti cake batter blondies. again.

sorry i’m not sorry.

so, i originally posted my funfetti cake batter blondies back in december. and it is, by far, my most popular recipe on SBA.

i get countless emails from readers and friends letting me know they’re a huge hit anytime they’re made.

gooey. dense. cake batter. sprinkles. white chocolate. all in one little blondie.

i’ve probably made them a dozen times since i came across the recipe 6 months ago. yes, they are that good.

i made them again last night, using a ton more sprinkles, so they almost look like tie-dye blondies. love it!

so, just in case you missed these, here there are again. you’re welcome.

funfetti cake batter blondies

categorized under brownies/bars
  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk
  • 1/2 cup sprinkles ( i used only 1/4 cup in this post, but the more sprinkles, the better in my book)
  • 1/2 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8 baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
*the blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want!  After about 30 minutes of cooling, they will be easy to cut using a serrated knife.
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ps: want regular updates from sally’s baking addiction? follow me on facebook!

pps: need more yummy treats in your life? ;)

cake batter rice krispie treats

cake batter rice krispie treats

cake batter chocolate chip cookies

cake batter chocolate chip cookies

mini chocolate chip cookie sandwiches

mini chocolate chip cookie sandwiches

*this post is featured on:

how to: make homemade peanut butter.

hey everyone! i’m looking for some ideas for new recipes using peanut butter.  leave some suggestions or links with your favorite ones!

ok, let me show ya how peanut butter is done.

  • in less than 4 minutes.
  • with 1 ingredient.

if you’ve been reading for awhile, you already know that i have a slight obsession with peanut butter:

*click on the picture to get the recipe

      

i tried to see how long i could go without eating it a few weeks ago. i lasted less than 4 hours. who was i kidding?

does anyone else do that?!  ↑

for all my recipes, i typically use Jif Creamy. i grew up on Jif.  it’s the bestest.  recently, however, i’ve been making my own peanut butter.

so good. so simple.  in less than 4 minutes, and with only ONE ingredient, you can have homemade peanut butter free of added oil, salt, sugar, and preservatives.  the recipe is so simple, i feel bad typing it out for you…


honey roasted peanut butter

makes about 1 cup peanut butter

  • 1.5 cups honey roasted peanuts (you may also used plain roasted peanuts, salted or unsalted according to your taste)

DIRECTIONS

  1. Add  peanuts in the bowl of a food processor with a blade.  Process until the nuts go from coursely chopped to finely ground.  Stop and scrape down the sides as needed. Process again until the peanuts resemble a thick and relatively smooth peanut butter.

* if you have a good food processor like mine, this whole process will only take about 4 minutes.

* you may add 1-2 tablespoons of a neutral tasting oil (canola oil, peanut oil) during the blending process to make the peanut butter is extra creamy.  This depends on your taste preference and/or if you are concerned with calories.

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ps – i can’t wait to use my honey roasted peanut butter in these recipes ;)

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

 soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

jellybean sugar cookies.

need a last minute easter treat?


you’ve come to the right place. these jellybean sugar cookies are quite possibly the easiest cookies i’ve ever made. even easier than my chewy butterfinger cookies.

chewy butterfinger cookies

i didn’t think it got much easier than those!

while you may use regular vanilla extract in these cookies, i kicked it up a notch using something i recently won from Averie’s giveaway.

i won three bakery emulsions from LorAnn Oils. what is a bakery “emulsion” you ask? i had no idea either, until i received them and researched the LorAnn Oils website.  emulsions are water-based, gluten free, and sugar free alternative to extracts.  they are alcohol free, meaning they won’t “bake out” when baked in heat.  the website offers a slew of different flavors. i won almond, butter vanilla, and princess cake & cookie.  i could not be more excited about my bakery emulsions! the flavor it adds to your baked goods is unreal. you’ll have people wondering what your “secret ingredient” is!

to enhance my jellybean sugar cookies with a little something extra, i used the butter vanilla emulsion.  the result is an amazingly luscious, soft, and buttery cookie with a hint of vanilla.  of course, you may use regular vanilla extract in place of the baking emulsion as well.

these cookies are made in only 1 bowl (i love one bowl cookies!) and take less than 20 minutes. 10 minute prep time, 10 minute bake time.  does it get any better?


jellybean sugar cookies

(categorized under cookies)
adapted from peanut butter & peppers

makes 24-30 small cookies

  • 4 tbsp (1/4 cup) butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1/4 tsp vanilla extract (i used LorAnn Oils butter vanilla baking emulsion, as noted above)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour
  • 1 bag jellybeans (you will have some leftover)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a medium bowl using a hand-held mixer or stand alone mixer, cream the butter and sugar together.  Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
  3. Roll dough in teaspoon size balls and bake for 10-11 minutes on an ungreased baking sheet (or silpat).  *Do NOT let cookies brown.
  4. While cookies are cooling, gently press a jellybean into the center. Be careful, as pressing too hard will crack the cookie.  Allow to cool completely and enjoy!
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ps: i think you’ll enjoy these sweet eats too! ;)

peanut butter rolo cookies

peanut butter rolo cookies

chocolate dipped brownies

chocolate dipped brownies

peeps s’mores/chocolate dipped peeps

peeps smores / chocolate dipped peeps

this post is featured on:
Lil\'Luna

peeps s’mores & chocolate dipped peeps.

i had a little fun with peeps this weekend. i cannot get enough of those sugary little marshmallow blobs.  so colorful! so sparkly! soooo sugary!

i found the idea for peeps s’mores somewhere on pinterest. are you addicted to pinterest as much as i am? i could waste HOURS on that site….

anyway, as a lover of anything and everything s’mores, i knew i had to whip these peeps s’mores up for easter time. they are so mindnumbingly easy to throw together. grab some graham crackers. sandwich some chocolate and a peep in them. microwave for 20 seconds. smoosh down. boom! peeps s’mores.

while i was throwing these together, i rememberd another peep recipe i recently stumbled upon over at Love From the Oven: chocolate dipped easter peeps. Christi is a peeps master!  her site is another site i could waste HOURS on… :)

these are probably even easier than the peeps s’mores. dip peeps into melted chocolate. sprinkle on some sprinkles. allow to cool. eat until your heart’s content. :)

i shouldn’t even call these peeps goodies “recipes” since they are SO easy to throw together. perfect for last minute easter treats!

peeps s’mores.

(categorized under holiday & fun sweets)
  • graham cracker sheets
  • chocolate chips (or use a hershey’s bar)
  • peeps

DIRECTIONS

  1. Break graham cracker sheet in half. Set one half aside.
  2. Sprinkle other half with chocolate chips (or a couple small pieces of a hershey’s bar).  Top the chocolate with a peep.
  3. Microwave for about 20 seconds (the peep will begin to puff up). Remove from microwave and top with the reserved graham cracker half.  Squish down.  Enjoy!

chocolate covered peeps.

(categorized under holiday & fun sweets)
originally from Love From the Oven

DIRECTIONS

  1. Line a large baking sheet with parchment paper. Set aside.
  2. In a microwave safe bowl, break up the white chocolate bar into small pieces so they melt easily.  Microwave on high for 30 seconds.  Remove and stir for about a minute.  The chocolate will continue to melt as you stir. If needed, microwave in 10 second increments until all is melted and smooth.
  3. Grab a peep and gently dip it into the pool of melted chocolate. Shake off any excess chocolate. Sprinkle with sprinkles while the chocolate is still wet.
  4. Place each peep on parchment paper lined baking sheet and refridgerate for about 10 minutes for the chocolate to harden. Enjoy!
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ps: you may also enjoy these treats too!

peanut butter m&m cookies

peanut butter m&m cookies

pretzel hugs

pretzel hugs

cake batter rice krispie treats

cake batter rice krispie treats

*this post is featured on


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