CARMEL FUDGE TRUFFLES, FUDGE TURTLE COOKIES, EDIBLE PENGUIN & DIPPED MARSHMALLOWS!

SMORES

CHOCOLATE DIPPED STRAWBERRY

BOSTON CREME PIE

DIPPED MARSHMALLOWS



If you want to make these dipped marshmallow pops then click on Our Best Bites

EDIBLE PENGUIN

And how about this adorable Penguin the gals at Our Best Bites came up with! Want to make them or just check out the many ideas and recipes from these two talented gals ! Just click here on The Penguin!

CARMEL FUDGE TRUFFLES

INGREDIENTS:

butter flavor no stick cooking spray
1 (14 oz.) can sweetened condensed milk
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee
1/4 cup finely chopped pistachios
1/4 cup toasted coconut
1/4 cup chocolate decorator sprinkles

DIRECTIONS:

COAT plate with no-stick cooking spray. Whisk together sweetened condensed milk, cocoa and coffee crystals in 2-quart saucepan. Bring to boil over medium-high heat, stirring frequently. Cook 4 to 5 minutes, stirring constantly, until mixture pulls away from bottom of pan. Spread on prepared plate. Chill 30 minutes.
PLACE pistachios, coconut and sprinkles on 3 different plates. Coat hands with no-stick cooking spray. Using a 1 teaspoon measuring spoon, form caramel mixture into 36small balls. Roll 12 each in the pistachios, the coconut and the sprinkles. Put in mini paper liners, if desired. Chill 30 minutes.

To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately.

CARAMEL FUDGE TURTLE COOKIES

INGREDIENTS:

1 pouch Betty Crocker® Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
2 tablespoons Gold Medal® all-purpose flour
12 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves

DIRECTIONS:

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.