Make one of your favorite candy bars at home with just 5 of the most amazing ingredients on Earth: dark chocolate, peanut butter, pretzels, caramel and peanuts! Ingredients * 70 snaps pretzels * 1-1/2 cups creamy peanut butter * 2 cups dry roasted lightly salted peanuts * 2 (11 ounce) bags caramel squares * 2 (10 ounce) bags dark chocolate chips (I use Ghirardelli 60% bittersweet chips) Instructions 1. Line a 9x13-inch rimmed baking pan with parchment paper and spray with non-stick cooking spray. 2. Layer the pretzels snuggly in the bottom of the pan. 3. Melt the peanut butter in the microwave for 30 seconds until of drizzling consistency. Drizzle peanut butter over pretzels. With a spatula, spread the peanut butter evenly to cover all of the pretzels. 4. Sprinkle the peanuts evenly over the peanut butter layer and place the pan in the refrigerator for 30 minutes to set. 5. While the peanut butter layer is setting, unwrap the caramels. Place them in a microwave-safe bowl with ¼ cup water and melt in the microwave for 1 minute. Remove and stir. Place back in the microwave for 30 seconds. Remove and continue to stir until caramel is smooth and of drizzling consistency. 6. Drizzle caramel evenly over all of the peanuts. Place pan back in the refrigerator for 1 hour. 7. Remove from the refrigerator and immediately cut into 2x2-inch squares with a sharp knife. Spread squares out on a parchment-lined baking sheet and freeze for 15 minutes. 8. Melt the chocolate (1 bag at a time) in a shallow microwave-safe bowl for 1 minute. Remove and stir. Return to microwave for 30 seconds. Remove and continue to stir until all of the chocolate chips are melted. 9. Line another baking sheet with parchment paper. Remove the candy bars from the freezer. Using a fork, dip the candy bars one at a time into the melted chocolate until each one is completely coated in chocolate. Make sure the pretzel layer remains on bottom. Remove and let excess chocolate drip off of the candy bar and the fork before placing on the parchment-lined baking sheet. Repeat with remaining candy bars and remaining chocolate chips until all candy bars are coated. Place candy bars back in the refrigerator to set for at least 15 minutes before enjoying. If you live in warm temperatures, store candy bars in an airtight container in the refrigerator. Let candy bars set out for about 5 minutes before eating to let the caramel soften a bit. Otherwise, store candy bars in a cool, dry place.

These baked cake donuts are too good to be true! Just two ingredients for the donuts and a container of frosting for the glaze and in less than 30 minutes you’ll have great cake donuts ready to enjoy! Ingredients * 1 cake mix, any flavor (just the dry mix) * 1 mix-in (2 cups mashed banana OR 2 cups cinnamon applesauce OR 1 (15 ounce) can pure pumpkin) * 1 container frosting, any flavor * Sprinkles, optional * Instructions 1. Preheat oven to 425°F. Spray one (or two) 6 cavity donut pans with non-stick cooking spray and set aside. 2. In a large mixing bowl, stir together the cake mix (just the dry mix, no other ingredients listed on the box) with one of the mix-in options until well combined. Transfer the batter to a gallon-size resealable baggie and seal shut. Cut a small piece off one corner off the bottom of the baggie and fill each donut ring almost completely full with batter. (Should make 12 donuts) 3. Bake for 7-8 minutes or until donuts are set and spring back up when touched. Let donuts cool in pan for 5 minutes before removing to a wire rack set over a baking sheet to collect glaze drippings. Repeat process with remaining batter if you don't have two donut pans. 4. Heat frosting in a microwave safe bowl for 10-15 seconds until of drizzling consistency. Dip one donut at a time into the frosting glaze and place upright back on the wire rack. If sprinkling with sprinkles, do so immediately after glazing each donut. Repeat with remaining donuts. Allow glaze to set for 5-10 minutes. Enjoy!

pool days call for snack trays! these Chip Dip Bites are always a huge hit at pool parties alongside lots of fruits, veggies & of course some sweet treats! Instructions Get a few bags of Tostitos Scoops to create a tray of Chip Dip Bites that you could just pick up and easily pop into your mouths. fill them with guacamole, pineapple pico de gallo and spinach dip. With the chip dip bite tray, a big fruit & veggie tray, a bag of Lay’s potato chips, a platter of sweet treats and some Gatorade G2 Lemon Lime, you are set for a full day of swimming and snacking.

Easy to make and fun to eat, these delicious french toast roll ups are a creative breakfast treat for any day of the week! Ingredients * 3 tablespoons unsalted butter, melted * 3 tablespoons granulated sugar * 2 tablespoons brown sugar * 1 tablespoon ground cinnamon * 2 large eggs * ¼ cup milk * 2 tablespoons granulated sugar * 2 teaspoons ground cinnamon * 8 slices soft white bread, crusts cut off * 3 tablespoons butter, for saute pan * maple syrup, for serving * Instructions 1. In a small microwave-safe bowl, melt 3 tablespoons butter until just melted. With a fork, stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar and 1 tablespoon cinnamon until a smooth spreadable mixture forms. Set aside. 2. In a shallow bowl, whisk together the eggs and milk. Set aside. 3. In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside. 4. After trimming the crusts from each slice of bread, roll one slice out to about ⅛-inch thickness with a rolling pin. Spread each slice with a thin layer of the butter mixture and roll up tightly. Repeat with remaining bread slices and butter mixture. 5. Place 3 tablespoons butter in a large non-stick saute pan and let melt over medium heat. (If using a small saute pan, use just 2 tablespoons butter and saute the roll-ups in two batches) Dip one roll at a time in the egg mixture and place in the saute pan. Allow roll ups to saute for 1-2 minutes per side until golden brown and slightly crisp on the outside. Remove to a work surface and sprinkle each roll up generously with the cinnamon-sugar mixture. 6. Serve immediately with maple syrup.

Ingredients * 1-1/4 cups Gold Medal® all-purpose flour * ¼ cup sugar * ½ cup (1 stick) butter, softened * 4 ounces cream cheese, room temperature * ¼ cup powdered sugar * 24 strawberries, thinly sliced * 1 cup blueberries * Instructions 1. Preheat oven to 325°F. In a medium bowl, combine the flour and sugar. Using a pastry cutter or two knives, cut in the butter until the mixture resembles fine crumbs. Form the mixture into 3 small balls and knead each one until smooth. 2. On a lightly floured surface, roll a ball of dough to ½-inch thick. Use a star cookie cutter to cut into stars. Place them 1-inch apart on ungreased cookie sheets. Repeat with remaining dough. Bake for 8-10 minutes until cookies are set. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 3. In a small bowl, blend the cream cheese and powdered sugar with an electric mixer on medium speed until smooth. Carefully spread icing evenly over each cooled cookie. Slice each strawberry slice in half and arrange on the cookies pointing outward. Place three blueberries in the center of each cookie.

This Crispy Oven-Fried Broccoli is so deliciously addicting, crispy crunchy on the outside, crispy tender on the inside & perfectly seasoned to go with any meal. Add it to your dinner plans! Easy & everyone will love it Ingredients * 1 pound broccoli florets (about 6-7 cups) * ¼ cup unsalted butter, melted * 1 cup plain bread crumbs or panko * ½ cup grated parmesan * ½ teaspoon garlic salt * Instructions 1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray. 2. Put the broccoli florets in a large resealable plastic bag. Add the melted butter to the bag, seal and shake to coat the broccoli evenly in the butter. 3. Add the bread crumbs, grated parmesan and garlic salt to the bag, seal and shake again until the broccoli florets are coated evenly in the dry ingredients. 4. Spread the coated broccoli florets out in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until the broccoli starts to toast at the edges and stems.