Welcome back to my unofficial candy week

As I said earlier, October is totally the candy month. September’s all about pumpkin and apple, November’s all about pie, and October, in my humble opinion, is all about candy and chocolate and scary good sugary treats. Would you agree?

I figured this week I’d remake some candy faves or do fun spins on candy classics in preparation for Halloween! Butterfingers were one of my favorites as a kid because I loved the texture. It’s so unique!

These truffles combine Nutter Butter cookies as their base with Butterfinger candy bars mixed in for a one-two-punch of peanut buttery goodness. And while they look intimidating (as a lot of chocolate-dipped truffles do), I promise that they’re actually quite simple!

Cookie Truffles

Cookie truffles are a simple and delicious treat to make for parties, get-togethers and for cookie or dessert trays because they can be easily customized to fit the occasion by way of flavorings or sprinkles and decorations on top of the finished truffles. Cookie truffles, essentially, are two ingredients: crushed cookies, and cream cheese. I know it sounds weird when it’s simplified like that, but the cream cheese just acts as a binder to hold the crushed cookies together and make them gooey, soft and perfectly melt-in-your-mouth delicious. While Oreo truffles are arguably the most popular, today we’re using Nutter Butter cookies. We’ll also add in some miniature Butterfinger “snack size” candy bars into the truffle mixture so you get little flecks of candy bar pieces in every bite.

Then you’ll coat the truffles in chocolate. I prefer using a chocolate candy coating which has a higher melting point, is more consistent and is less prone to seizing. You can find chocolate candy coating at almost every grocery store now by many names, including Candiquik, Target’s Good & Gather line, and Ghirardelli melting wafers, which are the best tasting ones.

Can you make these ahead of time?

Yes, of course! I recommend making them up to 1 day ahead of time and keeping them at room temperature. Conversely, you can also refrigerate them or freeze them.

Can these be frozen?

For long-term storage, yes, you can definitely freeze these. Just place them in an airtight container and freeze for several months. Let come to room temperature before serving.

Can I use chocolate chips to coat them?

No, I recommend using a chocolate candy coating specifically for this recipe as it melts better, is more consistent and is less prone to seizing.

Chewy, peanut buttery goodness with a sprinkle of candy heaven: you’re going to love these Nutter Butter Butterfinger Truffles!

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Nutter Butter Butterfinger Truffles

These Nutter Butter Butterfinger Truffles are heaven sent! Easy cookie truffles made with Nutter Butter cookies and crushed Butterfinger candy bars, then coated in rich milk chocolate and sprinkled with more candy. The perfect PB overload treat!

Course Candy, Dessert, No Bake Desserts

Cuisine American, Dessert

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 25 truffles

Ingredients

• 16 oz (1 package) Nutter Butter cookies
• 8 oz (1 package) cream cheese, softened
• 10 snack-size Butterfinger candy bars, divided
• 16 oz (1 package) chocolate candy coating like by CandiQuik

Instructions

• Line a rimmed baking sheet with foil and set aside. Meanwhile, to a large food processor, add in the Nutter Butter cookies and if they'll fit, 7 of the snack size Butterfinger candy bars (unwrapped) and pulse until mixture resembles crumbs. Otherwise, pulse the cookies until coarse, then add the candy bars and pulse until mixture is crumbly. Add in the cream cheese brick and pulse or use the dough setting if you have it until mixture is moistened and comes together in a dough.
• Using a Tablespoon-size cookie dough scoop, portion out rounded Tablespoonfuls of the cookie truffles and place on the rimmed baking sheet. You should get about 25 truffles. Refrigerate for about 15-20 minutes or until firm. You can also freeze about 10-15 minutes. While the truffles chill, break up the remaining 3 snack-size Butterfingers into bite-size pieces.
• Meanwhile, melt the chocolate candy coating according to package directions, or until melted and smooth. Dip a truffle, one at a time, into the chocolate candy coating and use a fork to coat it completely. Lift the truffle out of the melted chocolate and allow excess to drip off of the fork. Return the dipped truffle to the baking sheet and immediately sprinkle the top with the crushed candy bar pieces. Repeat by dipping and sprinkling the remaining truffles. Allow chocolate shell to set before serving or storing.

If you love peanut butter, you’re going to go bonkers for these!

Have a super sweet day!

xo, Hayley

The post Nutter Butter Butterfinger Truffles first appeared on The Domestic Rebel.

I notice I often say my recipes are “great to make with kids!”

However, I do not know what it is like to bake or decorate with kids.

In my head, I picture a happy nuclear family in a marble and shiplap kitchen, elegantly dipping Oreo balls and there isn’t a sprinkle out of place. The children are polite, asking, “mother, may I please have an Oreo bat truffle?” The kids are inexplicably British, because Brits always sound proper. The mother gently wipes her not-dirty hands on her pressed white linen apron and says, “but of course, Theodore” before she gently ruffles his perfectly tousled hair and he scampers off to eat at the dining room table like a proper gentleman.

What I am sure most parents are picturing is not similar to my imagination. Think horror-movie-style handprints smeared in chocolate across the windows. Sprinkles in every crack and crevice that will be there until the day you move out. One of the children is crying in the corner. The dog is licking something sticky off of the floor. There is red fake blood sugar syrup dripping down the wall Amityville Horror-style. Mom is screaming “no running in the house with an eyeball Oreo truffle in your mouth!”

I mean, I think kids would enjoy making these. Maybe the parents won’t, but the kids will like decorating them!

Just don’t blame me for your chocolate-covered kitchen or the random eyeball sprinkle staring at you from inside a cabinet door months later.

Anyway, these Halloween Oreo Balls are super fun and easy to make by using different colored candy melts and chocolate coatings and some easy-to-source decorations like eyeball sprinkles and glitter gel.

I made these four different ways, and you can too!

We have Oreo Eyeballs made with white candy melts, red edible glitter gel, and an eyeball sprinkle…

We have Oreo Bats made with chocolate candy coating, mini eyeball sprinkles, Oreo thin wings and mini chocolate chip ears…

We have Oreo Pumpkins, made with orange candy melts, a broken-off pretzel piece, orange sanding sugar and green glitter gel…

And we have Oreo Mummies made with white candy coating and bloody red eyeball sprinkles!

And honestly if you can’t bother to perfectly place an eyeball sprinkle or attach a bat wing, covering these with regular Halloween sprinkles and calling it a day is a mom win in and of itself.

Enjoy, my spooky skeletons!

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Halloween Oreo Balls 4 Ways

These Halloween Oreo Balls are super fun for kids and adults alike and are perfect for spooky festivities or gifting! Made 4 different ways but delicious no matter which way you choose!

Course Candy, No Bake Desserts

Cuisine American, Dessert

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 28 balls

Ingredients

• 1 package Oreos I used regular, but Double Stuf will work
• 8 oz (1 package) cream cheese softened

For Pumpkin Oreos:

• Pretzel sticks
• Green edible gel writer
• 1 bag orange candy melts
• Orange sanding sugar

For Oreo Bats:

• Oreo Thins broken in half
• Mini eyeball sprinkles
• Mini chocolate chips
• 1 package chocolate candy coating

For Oreo Mummies:

• Bloody red eyeball sprinkles
• 1 package white candy coating/white almond bark

For Oreo Eyeballs:

• Large eyeball sprinkles
• Red glitter gel writer
• 1 package white candy coating/white almond bark

Instructions

• First, make your Oreo balls. In a large food processor, grind the entire package of Oreos into crumbs. Add in the softened cream cheese in chunks and process again until fully moistened and combined.
• Using a Tablespoon-size cookie dough scoop, portion out small round balls of the Oreo mixture, rolling them in your hands so they're as perfectly round as possible. Place on a foil-lined baking sheet and freeze until slightly firmed, about 15 minutes.
• For the Oreo pumpkins: melt the orange candy melts according to package instructions or until smooth. Drop one Oreo ball into the melted orange chocolate and toss to coat with a fork. Gently lift the coated Oreo ball out and tap off excess. Slide it onto another foil-lined baking sheet (sometimes pushing it off the fork is easier with a toothpick). Immediately put a small 1/2" piece of a pretzel stick into the top while coating is still wet and sprinkle with orange sanding sugar. Let coating set, then decorate "leaves" with green gel.
• For the Oreo bats: melt the chocolate candy coating according to package instructions or until smooth. Drop one Oreo ball into the melted chocolate and toss to coat with a fork. Gently lift the coated Oreo ball out and tap off excess. Slide it onto a foil-lined baking sheet. Immediately press two halves of an Oreo thin cookie into the sides of the ball for the wings. Working quickly, add two small eyeball sprinkles to the front of the ball and add two mini chocolate chips to the top of the Oreo ball for ears. Let coating set.
• For the Oreo eyeballs: melt the white candy coating according to package instructions or until smooth. Drop one Oreo ball into the melted white chocolate and toss to coat with a fork. Gently lift the coated Oreo ball out and tap off excess. Slide it onto a foil-lined baking sheet. Immediately press a large eyeball sprinkle on the top of the Oreo ball. Let coating dry, then pipe on red squiggly "blood vessels" using a red gel writer. Let gel set, about 10 minutes, before serving.
• For the Oreo mummies: melt the white candy coating according to package instructions or until smooth. Drop one Oreo ball into the melted white chocolate and toss to coat with a fork. Gently lift the coated Oreo ball out and tap off excess. Slide it onto a foil-lined baking sheet. Let Oreo truffles set, about 3 minutes. Spoon the rest of the melted white chocolate into a piping bag or a sandwich Ziploc and snip off the tip. Drizzle the remaining white chocolate evenly over the balls for the mummy "bandages." Immediately garnish with two bloody eyeball sprinkles on the front of the Oreo ball. Let set.

Notes

This recipe makes about 28 truffles, enough for 7 of each type.

I did not include extremely detailed measurements for each because some may want to do all pumpkins, some one of each, etc. Just note that if you're only making 7 chocolate bats, for instance, you may have leftover melted chocolate. 

Spooky, fun, creepy and cute, these Oreo balls are so delicious!

Have a super sweet day!

xo, Hayley

The post Halloween Oreo Balls (4 Ways!) first appeared on The Domestic Rebel.

This Chocolate Dirt Cake is totally homemade and will take you back to your childhood! Kids and adults alike will love this richly moist and chocolaty cake with Oreo “dirt” crumbs and gummy worms!

I love Halloween! It’s such a fun holiday to dress up, eat candy and watch creepy things!

Notice I said “creepy” and not “scary.” There is a difference and I tend to veer toward creepier than scarier because I’m a chicken.

I always hype myself up to watch scary movies by distracting myself during the movie, watching during the daytime, etc., but when it comes down to it, I absorb more than I realize and that night I’m staring at the ceiling hyperventilating because I’m worried some demon nun will eat me.

That was the case with the new take on It. I was so freaked out, even though I’m not particularly scared of clowns. I rented the movie, watched it during the day time and tried to envision the actors in other roles they play (which is one of my tried and true secrets for those who watch scary movies!). There were more jump scares than anything, but the movie lost ALL credibility for being scary at the dance scene towards the end. I mean, seriously? A dancing demon clown? It was so unbelievably dumb that I shouted “what the hell?” and rolled my eyes through the credits.

Anyway, this Halloween I plan on “boo”-ing people in my apartment complex with dog treats for their pups. I figure that’s a fun way to reverse trick-or-treat and get the dogs involved. Plus, my Border Collie Mannie just got a fancy new stroller so he and Jack, my Shorkie, can tag along.

Now: let’s talk Chocolate Dirt Cake!! A quintessential kid-friendly Halloween treat!

Worms and dirt desserts have been around forever, but I happen to think this cake is the best! It’s entirely homemade, from the richly moist chocolate cake to the decadent chocolate frosting! Top it with Oreo cookie crumbs and gummy worms for a super easy, slightly spooky Halloween treat kids and adults will love!

Easy, fast, fudgy, moist Homemade Chocolate Dirt Cake! You’re going to love it!

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Homemade Chocolate Dirt Cake

This Homemade Chocolate Dirt Cake is fantastic! Super moist and fudgy chocolate cake with a rich chocolate frosting, Oreo "dirt" crumbles and gummy worms for a spooky and easy Halloween treat!

Course Cakes, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 15

Ingredients

For the Cake:

• 2 cups granulated white sugar
• 1¾ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1/2 cup vegetable or canola oil
• 1 Tbsp vanilla extract
• 2 large eggs
• 1 cup buttermilk
• 1 cup HOT strong black coffee

For Fudge Frosting & Topping:

• 3/4 cup butter (1½ sticks) softened
• 1/2 cup unsweetened cocoa powder
• 3 tsp vanilla extract
• 3 cups confectioners' sugar
• 1/3 cup heavy whipping cream
• 25 Oreo cookies coarsely crushed
• Gummy worms for decoration

Instructions

• Preheat oven to 350° degrees F. Liberally grease a 9x13 light metal rectangular baking pan with cooking spray; set aside.
• In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until just combined. Add in the vegetable oil, eggs, vanilla and buttermilk and mix on low until combined. Lastly, very carefully and slowly stream in the hot coffee with the mixer on low until fully incorporated into the batter. Pour the batter evenly into the prepared pan.
• Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist but not wet crumbs. Cool completely.
• For the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla extract until soft and fluffy, about 1 minute. Gradually add in the confectioners' sugar, about one cup at a time, alternating with little bits of the heavy cream. Frosting should be light and fluffy.
• Spread the frosting evenly over the cake. Top with the Oreo cookie crumbs in an even layer. Arrange gummy worms over the top of the cake.

Notes

I used mini gummy worms by Albanese brand. 

For best results, I like to use a cocoa powder with at least 1g of fat per serving. A higher fat content lends to a more moist and richer cake. Ghirardelli unsweetened 100% cocoa powder is what I used. 

Richly chocolaty and super moist cake, fluffy chocolate frosting and tons of Oreos and gummy worms – kids and adults alike will love this cake!

Have a super sweet day!

xo, Hayley

The post Homemade Chocolate Dirt Cake first appeared on The Domestic Rebel.

You are going to love these show-stopping White Chocolate Peppermint Mousse Cupcakes! White chocolate vanilla cupcakes filled with a cool and creamy peppermint mousse and a white chocolate buttercream frosting for one delicious festive cupcake!

Peppermint is by far my favorite seasonal holiday flavor. I don’t think I could possibly live without peppermint mochas, candy canes, Andes peppermint crunch baking chips, or peppermint bark. I know that’s dramatic to say, but let’s be real: peppermint is the best!

I prefer it no contest to gingerbread and eggnog. In fact, truthfully I could probably live the rest of my life without eating gingerbread or eggnog and be okay. Is that totally horrible to say? Maybe. But my heart is filled already with the joys of mint. There is no room for anything else.

I know cupcakes aren’t typically a conventional holiday food – we all know cookies and candies dominate Christmastime – but I had to make an exception with these fantastic cupcakes. They are literally dreamy and I think one bite and you’ll agree.

They start with a cake mix, because cake mix gets a bad rap and I want to convince you of its life-saving properties. Okay, so maybe not life-saving, but life-changing for sure! Once you doctor up cake mix, it transforms it into this flavorful, fantastically fluffy cake. I started with a box of vanilla, or white, cake mix and doctored it with some white chocolate pudding mix. Just the dry powder – you do not make the pudding before adding it. The dry powder both helps flavor the cake with a subtle hint of white chocolate, but it also makes it supremely moist. I love this trick for totally transforming humble cake mix into something special.

After they’ve baked, you’ll make your peppermint mousse. The star of the mousse are the Andes peppermint crunch baking chips! These baking chips are similar to chocolate chips but are full of peppermint flavor. I absolutely LOVE them and always stock up this time of year. If you can’t find this specific product, you can use the Ghirardelli peppermint bark chips but your filling won’t be this gorgeous pink color that the Andes chips provides. And before you ask, you cannot use candy canes. Candy canes will melt into molten sugar and be disastrous. These peppermint crunch baking chips have more of a chocolate-based background so they melt smooth, whereas candy canes are a pure sugar background and will straight-up melt.

Fill the cupcakes and top with the most glorious white chocolate buttercream frosting everrrr! It’s so smooth and creamy and rich and totally tops off these cupcakes beautifully. Just before you serve them, be sure to sprinkle with some crushed candy canes and garnish with a square of peppermint bark to really drive home that amazing flavor.

White Chocolate Peppermint Mousse Cupcakes – welcome to your new holiday fave!

*in my book, Out of the Box Holiday Baking

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White Chocolate Peppermint Mousse Cupcakes

These White Chocolate Peppermint Mousse Cupcakes are a must-make for the holidays! The combination of cool peppermint and sweet white chocolate is to die for!

Course Cakes/Cupcakes

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 48 minutes minutes

Servings 22 -24

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CUPCAKES:
• One box vanilla or white cake mix
• 4 egg whites
• 1 cup water
• 1/2 cup canola or vegetable oil
• One (3.4 oz box) INSTANT white chocolate pudding mix JUST the dry powder; do not make the pudding
• FOR THE PEPPERMINT MOUSSE:
• 1/2 cup Andes peppermint crunch baking chips
• 1 cup plus 1/4 cup heavy whipping cream
• FOR THE WHITE CHOCOLATE FROSTING:
• 2 sticks (1 cup) unsalted butter softened
• 3/4 cup white chocolate chips
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 4 cups confectioners' sugar
• Crushed candy canes and peppermint bark squares for garnish optional but recommended

Instructions

• Preheat oven to 350 degrees F. Line 22-24 paper liners among 2 muffin cups. Set aside.
• In a large bowl, combine the cake mix, egg whites, water, oil, and dry pudding powder and beat with a handheld electric mixer until moistened and combined, about 2 minutes. Divide the batter evenly among the muffin cups, filling about 3/4 full.
• Bake for approximately 15-18 minutes or until a toothpick inserted near the center of the cupcakes comes out clean or with moist, not wet, crumbs. Cool the cupcakes completely.
• For the peppermint mousse: in a small bowl, combine the peppermint crunch baking chips and the 1/4 cup heavy whipping cream. Microwave for 30 seconds on HIGH power, stirring until smooth. Set aside to cool off briefly. Meanwhile, in the bowl of a stand mixer, beat the remaining 3/4 cup heavy whipping cream on HIGH power for about 5-7 minutes or until soft peaks form. Pour in the melted peppermint chip mixture and continue beating on HIGH power until stiff peaks form.
• Using a paring knife or cupcake corer, core out the centers of the cupcake, careful not to pierce through the bottom. Discard the cores. Fill a piping bag with the peppermint mousse and pipe the mousse into each muffin cavity.
• For the frosting: In a small bowl, combine the white chocolate chips and the heavy whipping cream and microwave on HIGH power for 30 seconds, stirring until melted and smooth. In the bowl of a stand mixer, beat the softened butter until creamy and fluffy, about 1 minute. Add in the melted white chocolate and the vanilla and mix well. Lastly, add in the milk and confectioners' sugar and mix on low speed until fluffy and combined.
• Pipe or spread the white chocolate frosting evenly over the cupcakes, taking care to cover the peppermint mousse filling completely with icing. Garnish with crushed candy canes and peppermint bark squares, if desired. Store any leftover cupcakes in the fridge, covered completely, for about 4-5 days or at room temperature for 2-3 days, airtight.

Sweet, minty, cool and creamy with the most amazing peppermint mousse and white chocolate filling ever!

Have a super sweet day!

xo, Hayley

The post White Chocolate Peppermint Mousse Cupcakes first appeared on The Domestic Rebel.

I have a unique trait called a “non-pregnant-pregnancy craving.”

It means, I’m not pregnant but I get strong, intense, obsessive pregnancy-style cravings for things that last for a long time.

An ordinary craving is a passing thought almost that can be cured once you have eaten the said thing you’re craving. But my NPPC (yeah, we’re acronym-ing!) lasts for a long time like a pregnancy craving would. Not the whole 9 months, but certainly longer than a one-and-done craving.

Maybe it’s because I’m kind of a repetitive person? I get this way about songs, TV shows, clothes… just about everything. I’ll get stuck in this loop of listening to the same music over and over, wearing the same few things over and over, and craving the same things over and over until I finally snap and something else comes along. Then the cycle continues with the new thing.

I have always been this way! In fact, I have worked at a few food establishments in my life. One was a frozen yogurt shop, and the other was a sandwich shop. The first day I started at each place, my bosses told me I could have a free froyo/sandwich each shift, but warned me I’d get tired of them sooner than later.

I worked at the froyo shop and the sandwich shop respectively for two years each, and I had a froyo and sandwich EVERY DAY I WORKED. And y’all, I worked daily. I just don’t get sick of it, I guess!

Anyway, a few weeks ago I got this intense chocolate craving. I really wanted something smooth and thick and rich and chocolaty but it was too hot to make actual squares of fudge, and that wasn’t really what I was hankering after. So I whipped up some hot fudge sauce and ever since then, I’ve been hooked. I’ve been eating it on my ice cream, of course, but also by the spoonfuls after it has set up awhile in the fridge. It’s almost like ganache: thick and so decadent that I only need a couple of spoonfuls to satisfy my craving.

While I was looking up recipes for homemade hot fudge sauce, I realized there are a LOT of variations. Some use sweetened condensed milk, others use half-and-half. Some have corn syrup, others have chocolate chips. But I happen to like mine, which uses pure cocoa powder for a super intense and deeply rich chocolate flavor.

Right after you make it, it’ll be thinner, more like chocolate syrup. But as it cools and especially after you refrigerate it, it’ll firm up into a thick, luscious sauce!

Now if you’ll excuse me, I have a long-standing date with this fudge sauce. Thank goodness it makes a big batch!

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Best Ever Hot Fudge Sauce

This Best Ever Hot Fudge Sauce is thick, rich, and deeply chocolaty with simple ingredients you probably have on hand!

Course Candy

Cuisine Dessert

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 .5 cups

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 cup granulated white sugar
• 1 cup unsweetened cocoa powder
• 1 cup heavy whipping cream
• 1/2 cup (1 stick) salted butter cubed
• 2 teaspoons vanilla extract

Instructions

• In a medium saucepan, add in the sugar and cocoa powder. Whisk thoroughly to break up any clumps of cocoa powder as these won't break down once cooked and you'll have little clumps throughout your fudge. I like whisking this off the heat before anything else so it is super smooth and fine.
• Turn the heat onto medium and add in the heavy whipping cream and butter. Continue whisking on medium heat until mixture melts together and thickens, stirring constantly to prevent scorching. Once mixture is thick and smooth, remove from the heat and whisk in the vanilla extract. Pour the mixture into a large Mason jar and seal. Can be served warm, where it will be more thin like a chocolate syrup, or refrigerated until thicker like a hot fudge. Store in the fridge.

If you’re looking for the most perfect hot fudge sauce ever, this is your recipe!

Be sure to check out my Homemade Caramel Sauce too! It is a WINNER!!!

Have a super sweet day!

xo, Hayley

The post Best Ever Hot Fudge Sauce first appeared on The Domestic Rebel.

This is the easiest candy ever, you guys. I struggle to call this a recipe because it basically makes itself. But I also have no shame and that’s why I’m here today sharing this as Day 5 of Homemade Candy Week!

I hope you guys have been enjoying this week as much as I have been, because who doesn’t love candy – especially when it’s homemade!?

This recipe is very similar to my Pecan Praline Pie Bark in that it’s a poured toffee mixture layered over some kind of cracker. In the pie bark, it’s graham crackers, but today we’re using saltine crackers. I love the salty crunch saltines give the toffee – and the salted tops definitely help balance out all the sugar that gets layered on top of them! You could also use butter club crackers or matzo crackers, too!

The toffee mixture is basically butter, brown sugar, and a splash of vanilla extract that you boil for exactly 3 minutes – that’s easy to remember, right? Pour the gooey, buttery caramel toffee mixture evenly over the crackers that you’ve laid out in a single layer on a rimmed and lined baking sheet. Pop the toffee mixture into the oven to bake for exactly 7 minutes.

As the toffee bakes, the crackers absorb some of that irresistible caramel but they still retain their crispness. The toffee hardens into a layer of buttery goodness as it cooks and then cools. But before you cool it, there’s one more important step: adding the chocolate!

Right after the toffee comes out of the oven for its 7-minute bake, liberally sprinkle the top of the toffee layer with semi-sweet or milk chocolate chips. Return the pan to the oven and bake for just one minute more – this is all those chocolate chips need to get nice and melty. Remove from the oven and use an off-set spatula to spread and smear the chocolate chips evenly over the toffee layer; try not to drool!

Lastly, you’ll sprinkle the top of the melted chocolate layer with whatever you want – seriously! For this recipe, I used seasonally-colored miniature M&M’s candies and holiday sprinkles, but you could use chopped peanut butter cups, crushed peppermint candies, toasted coconut, dried cranberries, or chopped nuts. This would be particularly fabulous with dried cranberries and chopped pistachios!

The most complicated (not really) part is letting it cool to close-to room temperature in order for the toffee to set and be able to snap into pieces, perfect for gifting (and eating!).

But you can do it. I have faith in you. (And BTW, you can always throw the pan in the fridge to get it to set faster!)

Christmas Cracker Toffee – there’s nothing better (or easier!).

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Christmas Cracker Toffee

This Christmas Cracker Toffee is an easy, addictive recipe featuring saltine crackers, a buttery toffee topping, rich semi-sweet chocolate, and candies adorning the top! Makes a big batch and is perfect for gifting!

Course Candy, Dessert

Cuisine American, Dessert

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 8 -12

Author Hayley Parker, The Domestic Rebel

Ingredients

• One sleeve (about 45-60) saltine crackers depending on the size of your crackers and pan (can substitute butter club crackers or matzo crackers)
• 1 cup (2 sticks) unsalted butter
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• One package semi-sweet or milk chocolate chips
• 1 cup miniature M&M's or you can use any topping you wish: chopped nuts, dried fruit, other candies, toasted coconut
• 1/2 cup holiday sprinkles

Instructions

• Preheat oven to 400 degrees F. Line a 10x15 jelly roll pan with foil. Lightly grease the foil with cooking spray. Arrange the crackers in an even layer side-by-side on the baking sheet, breaking up crackers to fit if necessary. Set aside.
• In a large saucepan, combine the butter, brown sugar and vanilla over medium heat. Cook and stir until melted, then bring to a boil and boil for exactly 3 minutes, stirring constantly. Remove from heat and immediately pour the hot toffee mixture evenly over the crackers. Use an offset spatula to carefully spread the toffee around, but if the toffee doesn't cover all the crackers, it's okay - as it bakes it will spread some.
• Immediately place the toffee into the oven and bake for exactly 7 minutes. Evenly sprinkle the bag of chocolate chips over the toffee mixture and return to the oven for 1-2 minutes or until chocolate is glossy. Remove from oven and spread the chocolate chips around to create a thin chocolate layer using an offset spatula. Sprinkle with the candies and sprinkles, if using.
• Allow the toffee to come almost to room temperature before placing in the fridge to set for about 10-15 minutes before breaking into squares.

Buttery, gooey, crispy, delicious toffee with a candy topping. Perfect for Christmastime!

Have a super sweet day!

xo, Hayley

The post Christmas Cracker Toffee first appeared on The Domestic Rebel.

Use up any leftover Halloween candy to make these super easy and ultra tasty Snickers Cupcakes! Moist, fluffy chocolate cupcakes topped with a sinfully delicious peanut butter frosting, Snickers pieces, and a salted caramel drizzle!

This time of year is my all-time favorite for many reasons.

One, I’m a winter baby, so my natural habitat is cooler weather. I am just not cut out for crop tops, flip flops, and beach days. Two, this is my busy time of year for my blog and it makes me happy that so many people visit my site to get recipes to bake for these upcoming three important holidays! And three, because I am a holiday nerd and love Halloween and Christmas.

But I won’t say that ‘C’ word (Christmas) until November. Promise.

However, I make no promises about using the word ‘Halloween’ liberally in this post

Seriously though, these Snickers Cupcakes are kinda perfect before and after Halloween. I know Snickers are a year-round food, but they just remind me so much of Halloween because my trick-or-treat bags were always filled with them. They must be one of the most popular candy bars here in the States, and I can see why! Salty, sweet perfection in each chewy bite… and how can you go wrong with caramel, peanuts, nougat, and chocolate?

I’d say you could use up leftover Snickers bars to make these cupcakes… but let’s be serious. There are never any leftover Snickers bars. Much like “leftover wine”, leftover Snickers bars are purely mythical.

But you know what I meant.

These cupcakes are super easy because they come together relatively quickly without fussy ingredients. You can choose to make them entirely from-scratch with your favorite chocolate cake recipe, or use a box for simplicity. Up to you!

They start with a moist and fluffy chocolate cupcake that gets topped with a huge mountain of lusciously creamy peanut butter frosting. Top ’em off with chopped Snickers bar pieces and a drizzle of caramel sauce. Use your favorite jarred kind, or make your own! No judgments!

Now stuff your face with them, obviously.

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Snickers Cupcakes

These Snickers Cupcakes are super simple and ultra tasty! A moist chocolate cupcake topped with a silky peanut butter frosting, chopped Snickers bars, and a healthy drizzle of salted caramel sauce. Make these easy with boxed mix, or substitute with your favorite scratch-made chocolate cupcake recipe!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 18 -20

Author Hayley Parker, The Domestic Rebel

Ingredients

• One box chocolate cake mix plus ingredients on back of box
• 1 cup (2 sticks) unsalted butter softened
• 1/3 cup creamy peanut butter do not use natural, as it has a more oily texture and can affect the frosting outcome
• 2 teaspoons vanilla extract
• 4 - 4½ cups confectioners' sugar
• 1/4 cup heavy cream or milk
• 1 cup roughly chopped Snickers bars
• Salted caramel for drizzling

Instructions

• Prepare and bake the chocolate cupcakes according to package directions. Or, if you're using a homemade recipe, follow your recipe to bake your cupcakes. Cool the cupcakes completely.
• In the bowl of a stand mixer, cream together the butter, peanut butter, and vanilla extract until soft and creamy, about 2 minutes. Gradually add in the confectioners' sugar, beating about one cup at a time, alternating with heavy cream or milk ONLY if the frosting appears powdery or dry. Frosting should be light and fluffy.
• Pipe or spread the frosting onto the cooled cupcakes. Garnish with chopped Snickers bars and a heaping drizzle of salted caramel sauce.

I love how simple these are, but how PACKED the flavor is!

Have a super sweet weekend!

xo, Hayley

The post Snickers Cupcakes first appeared on The Domestic Rebel.

I cannot believe Easter is right around the freakin’ corner!

I feel like I just celebrated my birthday (January 24)… and now we’re in full-fledged springtime? What happened?

However, I have to admit – although my allergies will not agree, spring is such a lovely season, especially when the stores bust out the Easter decorations and candies. Is it just me, or does Easter candy taste the best? There’s something about the pastel colors that really tastes better to me. Same with the white Circus Animal Cookies… they taste better! I cannot explain it.

So when I saw the speckled Easter malted eggs, you know I had to get them! (Along with the Reese’s crunchy eggs and jelly beans… and about 752 other things I also did not need from Target). Then I realized I’ve never done a malt recipe and it was high time that changed ASAP.

So here we are! These Chocolate Malt Cupcakes are spectacular. Super moist and fudgy cake with a chocolate malt frosting that’s to-die for. It totally reminds me of sock hops and diners from the 1950’s with that classic, quintessential soda fountain flavor of malt. (Never mind that my parents weren’t even born in the 50s, yet somehow I know I’m right. I’ve seen Grease. I consider myself an expert in 1950s nostalgia).

While these are totally Easter-and-springtime-centered, feel free to top these cupcakes with Whoppers malt-ball candies throughout the rest of the year. I just love the bright color and fun freckled look of the malted Easter eggs!

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Chocolate Malt Cupcakes

These Chocolate Malt Cupcakes are super flavorful, easy, and fun, with that classic diner malt flavor!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 20

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CAKE:
• 1 box chocolate cake mix
• 1¼ cups buttermilk
• 1/2 cup vegetable or canola oil
• 3 large eggs
• 1/2 cup malt powder
• One box (One 3.4 oz box) instant chocolate pudding mix just the dry mix
• FOR THE FROSTING & TOPPING:
• 1 cup (2 sticks) butter softened
• 1 tsp vanilla extract
• 1/3 cup malt powder
• 1/4 cup cocoa powder
• 1/4 cup heavy whipping cream
• 3½-4 cups confectioners' sugar
• Springtime sprinkles and malted Easter egg candies for garnish

Instructions

• Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside.
• In a large bowl, combine the cake mix, buttermilk, oil, eggs, malt powder, and chocolate pudding powder with an electric mixer until combined and smooth, 2 minutes. Portion the batter evenly among the muffin tins, filling about 3/4 full. Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
• In the bowl of a stand mixer, cream together the softened butter, vanilla, malted milk powder, and cocoa powder until smooth, 1 minute. Gradually add in the powdered sugar, beating well after each addition and alternating with the heavy whipping cream if frosting gets too thick and paste-like. Frosting is finished when it is light and fluffy.
• Pipe or spread the frosting onto the cooled cupcakes. Immediately garnish with sprinkles and malted Easter eggs or malt ball candies.

Fudgy, moist, delicious chocolate malt cupcakes with an amazing malt buttercream! Perfect for any time of year!

Have a super sweet day!

xo, Hayley

The post Chocolate Malt Cupcakes first appeared on The Domestic Rebel.

As a kid, I had this neighbor – we’ll call her Meow, since I remember her meowing on occasion, and I slept over at her house pretty frequently. She had anything a girl could ask for – her own pony, a really fluffy dog, a HUGE Barbie mansion, and the works. I remember being infinitely jealous of her Barbie collection since I was super obsessed with all things Barbie.

ANYWHO. On one particular evening sleepover, Meow and I were tucked in our sleeping bags and watching cartoons. The show ended and Leprechaun came on. Meow was kinda scared, but I begged her to keep it on since I was a morbid child who was admittedly frightened of this scary movie concept but also could not look away. This is similar to when I was freaking terrified of Forensic Files and would involuntarily shudder every time I heard Peter Thomas begin a sordid tale of murder, yet I would hide in the hallway and watch it without my parents knowing.

So we began watching Leprechaun and it proceeded to give me terrors over miniature mythical men wearing green suits and hiding in a box of Lucky Charms. Thankfully we didn’t regularly buy Lucky Charms and I never had to encounter any frightening creatures.

Fast forward a good fifteen or so years, and I’m now an adult and working a terrible job. I spotted a coworker snacking on Lucky Charms and it instantly made me crave fistfuls of that magical cereal. The next day, I went out and bought a box of it – and it soon became my go-to snack on the job. I never did find any leprechauns, FYI.

With St. Patrick’s Day coming up (it’s still awhile away, I know, but I’m a dork and get overly excited about holidays) I was brainstorming fun ideas with Lucky Charms and this bark came to mind. It’s not even a recipe – it’s just kind of a conglomerate of random, rainbow, sprinkly things held together by a huge plane of white chocolate. Yet all of those components create a totally delicious, outrageously SWEET bark that everyone is sure to love.

No meowing friends, terrified children, or Forensic Files-watching required.

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Lucky Rainbow Bark

Filled with a ton of rainbow, sprinkly goodies, this fun bark is perfect for St. Patrick's Day or any other time you're craving something super sweet and festive.

Course Bark, Candy, No Bake Desserts

Cuisine American, Dessert

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 pkg. vanilla CandiQuik or another white chocolate almond bark
• 1 pkg Circus Animal Cookies my favorite!
• About 2-3 cups Lucky Charms Cereal depending on as much as you'd like
• About 1 cup M&M's candies
• Sprinkles

Instructions

• Line a large, rimmed baking sheet with foil. Set aside.
• Melt the vanilla CandiQuik according to package directions or until smooth and melted. Spread the vanilla CandiQuik in an even layer onto the foil. You don't want it to be super thick, but don't make it super thin, either.
• Immediately top evenly with broken up Circus cookies, Lucky Charms, M&M's and sprinkles. Likewise, you could add dried fruits, nuts, or other candies if you'd like.
• Allow the bark to set up before breaking into pieces.

This bark is sure to satisfy any sweet tooth since it’s packed with the delightful crunch of Circus Animal Cookies, a bite from the chocolate M&M’s, and the melt-in-your-mouth sweetness from the Lucky Charms! Don’t like an ingredient? Feel free to swap out the Circus Animal Cookies for another favorite, or try using Chocolate CandiQuik for a different flavor.

Hope you have a sweet weekend!

xo, Hayley

The post Lucky Rainbow Bark first appeared on The Domestic Rebel.

But when I am around it? Lawd have mercy, homedog. I’m scarfing it down like it’s my day job. It’s just so addictive!

Since I still have an enormous fear of candy thermometers (seriously, I do not have time for high-maintenance candy!) I haven’t actually made my own peanut brittle at home. If we’re being honest, I find it easier to just stock up at See’s Candies and get it for $6/box than stress over a pot of boiling caramel. Not my idea of a good time. Eating the peanut brittle, however, is a great time.

So while I haven’t mastered the brittle itself, I have mastered these scrumptious cupcakes! I have to admit, the peanut brittle flavor is spot-on. If you could somehow bottle it up and drink that delectable peanut butter caramel flavor, it would be the best beverage evah. But for now, you’ll have to settle with eating your cupcake and your peanut brittle, too. These are the best!

Skip the candy thermom mama drama and buy yourself a box of brittle… and the ingredients for these cupcakes. You’ll be glad you did!

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Peanut Brittle Cupcakes

Peanutty and caramel, these Peanut Brittle Cupcakes taste like the addictive candy without the fuss of making it. Top with your favorite homemade or store-bought brittle for the perfect, tasty garnish.

Course Cakes/Cupcakes

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Total Time 37 minutes minutes

Servings 16

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1 box yellow cake mix
• 1/4 cup vegetable oil
• 1 cup water
• 1/3 cup caramel flavored syrup NOT sundae sauce, but the kind you can use to flavor your coffee, like by Torani
• 3/4 cup creamy peanut butter I like Jif!
• FOR FROSTING:
• 1 & 1/2 sticks butter room temperature
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/4 cup caramel flavored syrup
• 1-2 Tbsp milk if needed
• About 4 cups powdered sugar
• Peanut Brittle prepared or your favorite homemade recipe, broken into shards

Instructions

• Preheat oven to 350 degrees F. Line two standard muffin tins with about 16 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, oil, eggs, water, caramel syrup and peanut butter together with a handheld electric mixer for about 2 minutes or until blended. Distribute batter evenly among the cupcake tins, filling about 3/4" full.
• Bake for approximately 15-17 minutes or until a toothpick inserted near the center comes out clean or with light crumbs. Cool the cupcakes completely while you prepare the frosting.
• In the bowl of a stand mixer, beat together the butter, peanut butter, vanilla and caramel syrup with the paddle attachment until creamy and blended. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. Add the milk if frosting is too thick.
• Spoon the frosting into a disposable piping bag attached with a large open star tip. Pipe the frosting high onto the cooled cupcakes, then garnish with a couple of shards of peanut brittle. Top with caramel sundae syrup if you'd like! Serve immediately.

These are FABULOUS! They’re a must-try. If you haven’t had caramel + peanut butter before, you must give this insanely-delicious combination a go. It’s a total winner and is what makes the flavor in these delectable Peanut Brittle Cupcakes so spot-on!

Have a fantastic day!

xo, Hayley

The post Peanut Brittle Cupcakes first appeared on The Domestic Rebel.