Andes Mint Muddy Buddies

My family loves Muddy Buddies!  We have tried a few different kinds lately.  We liked the cinnamon churro okay, but probably won't make them again.  But now, the mint Muddy Buddies..... YUM!  We LOVE these!  They are especially good at Christmas!  I don't know why, but I can't get enough mint lately.  Peppermint Brownie Cookies, Mint Hot Cocoa, and my favorite - Mint M&Ms.  I buy bags of these during the holidays.

These are super easy to make, and the only bad thing about this recipe is that it doesn't make very much. :(  I guess I will just have to make more.....

Ingredients:
2 boxes (4.67 oz) Andes Creme de Menthe Thins
5 cups Rice Chex cereal
1 1/2 cups powdered sugar
4 teaspoons sprinkles, optional  (I used 2 each of red and green)

Directions:
Add powdered sugar and sprinkles together in a gallon-size plastic bag.  Mix together.

In a large bowl, measure out the Rice Chex.

Unwrap and place all the mints into a microwave-safe bowl.  Microwave for 1 minute, and then in 15 second intervals until you can stir it smooth.

Pour the chocolate over the cereal, mixing until cereal is evenly coated.  Add cereal to the bag with the sugar, and shake until covered.

Enjoy!

Mint Hot Cocoa Mix

I have been on a search for some REALLY GOOD homemade hot cocoa!  All the store-bought stuff tastes watered-down and a little blah.  I finally found one that I liked.  I did modify it a little though, because it was made with special dark cocoa.  We love dark chocolate, but my kids thought this was a little too bitter for their liking.  So I mixed it with some regular milk hot cocoa from the store.  Still good. :)

The great thing about this recipe, is you can make all different kinds of flavors.  We made a batch with mini chocolate chips instead of the mint ones, and we put them in cute little jars on the counter.  With the plain cocoa you could add in caramel topping, marshmallows, vanilla creamer, butterscotch chips, cinnamon chips, or even peanut butter!!

I always wanted a little hot cocoa bar during the winter!  I am going to have lots of little jars with some of the above ingredients in them to add in.

Ingredients:
1/2 cup special dark cocoa or regular cocoa
1/2 cup rich milk cocoa mix (We used Nestle in the red & gold can)
1 1/2 cups powdered milk
1 cup powdered sugar
1/8 tsp salt
*1 cup mint chips (green ones in the baking aisle), grind or blend up so there are no big chunks. 

The last batch I made, I didn't have the mint chips, so I used the red & white peppermint ones, a little different flavor, but still good.

*Substitute for mini chips if you are making regular flavor.

Mix everything together in a large bowl and pour into a jar or other storage container.

To serve:  1/4 cup cocoa mix with 1 cup hot water

Stay warm and enjoy!

Peppermint Brownie Cookies

I made these cookies last week for a party, and they were sooooo good!!  In fact, I'm making them again today! Some of the smaller candy cane pieces melted, but I still like having lots on there!  Still yummy though.  :)  For my next batch, I actually found some red and green candy canes to add extra color.

These are basically brownies with a mint flavor, gooey chocolate chips inside, and crunchy candy cane on top.  Go make them RIGHT NOW!  You won't regret it. :)

Ingredients:
1 pkg (19.5 oz) brownie mix (I used Pillsbury)
1 1/4 cups flour
1/4 cup brown sugar
2 eggs
1/2 cup butter, melted and cooled
3 TBS cold water
1 tsp mint extract (I worried about this, because mint has a slightly different flavor than peppermint extract, but it was really good.  I'm sure peppermint would taste good, too.)
1 cup semi-sweet chocolate chips
3 cany canes, chopped

Directions:
Whisk together brownie mix, flour and brown sugar in large bowl.  With a wooden spoon, stir in eggs one at a time. 

Add butter, 3 TBS cold water and mint extract.  Stir until well combined.  Batter should be thick, but not dry.  Add one or two more TBS of water if needed. (I didn't need to.)

Fold in chocolate chips.  Cover and refrigerate for 2 hours.

Preheat oven to 350 F.

Scoop tablespoon-sized dough and roll to form a ball.  Place on parchment-lined baking sheet a few inches apart.  Press down slightly, but don't flatten.

Bake for 5 minutes - remove from oven & sprinkle chopped candy canes on top.  Bake an additional 5 minutes more, or until cookies are set.

Allow to cool on the pan for a couple of minutes, then transfer to cooling rack.

Enjoy!