These no-bake bites are easy to prepare and make a great holiday gift from the kitchen.
When I first started this blog with a recipe for Last Minute Honey Ginger Fruitcake, I felt like a person crashing a party where everyone else seemed to know each other and had better hair and nicer shoes.
Three years in, I have to admit I still feel a bit like that sometimes (well, most of the time to be honest, and not just on the blog)!
But showing up is half the battle, and here I am three years and 228 posts later.
I’ve got lots of plans for 2017, and am looking forward to sharing them with you :). I hope you stay tuned in for the New Year!
And for those of you who like lists, here are the top five recipes from the past three years:
- Simple Olive Oil Tea Biscuits
- Onion Fritters
- Honey Sriracha Tofu
- Hoisin Tofu
- Tart and Tangy Rhubarb Barbecue Sauce
- 1 cup / 250 ml butter
- 2 cups / 500 ml peanut butter
- 1 cup / 250 ml icing or confectioner's sugar
- 2 cups / 500 ml mini pretzels, broken into small pieces
- 2 cups / 500 ml milk chocolate chips
- 1 tablespoon / 15 ml butter or coconut oil
- ⅓ cup / 80 ml toffee bits (or 2 toffee chocolate bars chopped fine)
- Prepare 60 mini muffin or cupcake cups by placing them on a large cookie sheet or in mini muffin pans.
- Melt butter and peanut butter together over medium low heat.
- When the butter and peanut butter are melted and smooth, stir in icing sugar and pretzel bits.
- Let the mixture cool slightly, then spoon into the prepared muffin cups. Let cool.
- When the pretzel mixture has cooled, melt the chocolate chips with the butter or coconut oil.
- Top the peanut butter mixture with the melted chocolate. Sprinkle toffee bits over and let cool.
- Store in an airtight container, or in the fridge for longer storage.