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
- 1/3 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.