Polar Bear Cookies

Cute, cute, cute….this is the cutest cookie idea I have seen in a long time!
Polar Bear Cookies are a no bake, easy to make treat, that is sure to have folks thinking you have mad baking skills.

Polar Bear Cookies

Double stuff Oreo cookies. M&M’s, white candy coating, and a few mini chocolate chips, and you have a most adorable cookie.

Cookie swaps, and if your school still allows treats from home….these are sure to be a hit.

Working at a school and writing a food blog, you get asked about cooking/baking…..a lot. The school Nurse…..Hi Sharon 🙂 asked me if I had an easy recipe for a decorated cookie. She was very clear it needed to be simple. Pinterest to the rescue.

Polar Bear Cookies

It didn’t take me long to find these little cuties. Tara from Noshing with the Nolan’s  came up with the an easy and creative idea and shared it on her site. As Tara says in her post, “this is more of a craft recipe than an actual recipe.”

The ingredients are simple and if you have children this is a child friendly idea.

Hints: Here are couple of hints to make this easy.
  • Make sure to use double stuff Oreos. The ears (M&M’s) will stay much better.
  • Don’t force the M&M’s into the filling, it will break the cookie.
  • Look for an area of the filling that is close to the edge to place the M&M’s.
  • Instead of dipping, use a spoon to cover the cookies with the melted candy coating. I kept losing the ears if I totally dipped the cookie.
  • Allow the coating to set up a bit before placing the candy melt disc for the nose or it will slide off.
  • I placed a small amount of the candy melt into a ziploc bag and snipped a corner off and placed a small amount of the melt to attach the nose.
  • Use mini chocolate chips for the eyes. Gel coloring will smear.
  • Allow the cookies to dry/harden completely before storing.

Polar Bear Cookies

Need a quick, cute, cookie for Christmas? Try these Polar Bear Cookies!

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Polar Bear Cookies

Ingredients

  • 12 double stuffed sandwich cookies
  • 36 M&M’s
  • 12 oz. bag white candy melts
  • 24 mini chocolate chips

Instructions

  1. Line a baking sheet with parchment paper and place a wire rack over paper.
  2. Select 12 good looking white candy melts for the muzzles; set aside. Melt the rest according to package directions
  3. Slide the “ears” into place in between the cookies into the filling and cover the cookies in the melted white candy. Lay the coated cookie on wire rack cookie on the parchment.
  4. Allow the cookie to set up slightly then place the candy melt on as the muzzle and press in gently to form a ridge around the muzzle.
  5. Using a ziplock bag with a bit of the candy met inside snip a small corner off and squeeze a small amount of the white chocolate candy melts onto the “nose” (M&M) and place it higher up on the muzzle.
  6. Place mini chocolate chips for eyes.
  7. Let dry completely before storing in a sealed container.

 

Triple Berry Lemon Mascarpone Tart

If you need a fancy-schmancy, looks like it came from a fancy-schmancy bakery, look no further! Triple Berry Lemon Mascarpone Tart is the dessert for you!

Triple Berry Lemon Mascarpone Tart

Trolling Pinterest I came across the most eye catching dessert from Nerds with Knives.  A beautiful tart topped with scrumptious berries. I had to investigate. Color me surprised when I found the recipe to be super easy, and it could be made ahead. Continue reading “Triple Berry Lemon Mascarpone Tart”

White Chocolate Salted Caramel Pretzel Crisps

White Chocolate Salted Caramel Pretzel Crisps satisfied many a craving for me this past week. Chocolate….check. Pretzels…..check. Caramel……check.

White Chocolate Salted Caramel Pretzel Crisps
If I don’t quit eating, I’m going to weight a ton! One of the downsides to writing a food blog is, ya gotta eat the stuff you make!! Oh wait ….thats a perk!! Over the past few months, I have had a serious sweet tooth……I’ve had it bad!

Awhile back I made Campfire Cupcakes, they were so cute. Click here for the recipe. Problem was, I only need a few pretzels for the cupcakes, so I had a whole bag of pretzels left. What to do, what to do??

White Chocolate Salted Caramel Pretzel Crisps

I remember as a kid, cookies made from chow mien noodles. They were no bake and easy to make. Just a few ingredients……I think they were called Haystacks. Why not make something similar and use up some of those pretzels?

Pretzels dipped in white bark is one of my favorite holiday treats, that salty & sweet taste gets me every time. And guess what? I just happened to have a bag of white chocolate chips just waiting to be made into something yummy.

White Chocolate Salted Caramel Pretzel Crisps

Something more than crushed pretzel or it would just be crushed pretzels with chocolate….not that there is anything wrong with that. Cereal always makes a good no bake treat and rice crispy treats are always a good thing. Rice Krispies it is!

Just one more thing???? Whoever thought up salted caramel is my hero. I’m sure it is passé in some circles, but I’m a fan for life! I think I have used Kraft Caramel Bits in other recipes on the site, they are the bomb! No unwrapping untold amounts of caramels, just dump what you need into the recipe. They melt with ease or just toss them into a recipe like I did here. They are soft enough to eat ….ok, right out of the bag, but also in your favorite recipe.

White Chocolate Salted Caramel Pretzel Crisps
I melted the remaining caramel bits and drizzled them over the treats and sprinkled them with a goodly amount of sea salt.

Four ingredients, no baking, just a few minutes of melting and mixing and ta da!! A cookie, candy, sweet & salty treat!

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White Chocolate Salted Caramel Pretzel Crisps

  • Author: Marty Boyd

Ingredients

  • 1-11 ounce bag Ghirardelli White Chocolate Premium Baking Chips
  • 1 cup Rice Krispies cereal
  • 1 cup Kraft Premium Caramel Bits from an 11 ounce bag
  • 1 cup pretzels, crushed
  • Coarse sea salt for garnish

Instructions

  1. Melt the white chocolate in the microwave according to package directions.
  2. Add the Rice Krispies cereal, caramel bits, and crushed pretzels.
  3. Using a small ice cream scoop. Drop by scoopful onto parchment paper lined baking sheet.
  4. Allow to dry at room temperature until hardened.
  5. Melt the remaining caramel bits according to package directions. Place melted caramel in a ziplock bag being careful as it is very hot. Snip one corner off of the bag and drizzle over hardened crisps. Sprinkle with coarse ground sea salt (I like Pink Himalayan) Allow the caramel to dry and enjoy!
  6. Store leftovers in an air-tight container.