Chocolate Chip & Coconut Muffins

These Chocolate Chip & Coconut Muffins are delicious and easy to make. Have these on hand for breakfast or an afternoon snack.

Chocolate Chips & Coconut Muffins in a basket.

*Affiliate links are included in this post. Please read my Discloser Policy.

These muffins are tasty bites of goodness and make the perfect afternoon snack. My boys ate through these like nobodies business.

Loaded with chocolate chips and coconut, they are delicious.

A close up of Chocolate Chips & Coconut Muffins

How to make Chocolate Chip & Coconut Muffins:

Preheat the oven to 350 degrees.

In a bowl combine the milk, cooled melted butter, vanilla, and eggs.

Next, start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.

How to prepare Chocolate Chips & Coconut Muffins

Finally, fold in the nuts, chocolate chips, and coconut.

Place a large spoonful of muffin batter into each of the wells of a greased muffin pan. I love this silicone muffin pan. It makes cleanup a breeze and no need for muffin cups.

Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.

Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.

And here you are…..

These Chocolate Chips & Coconut Muffins make the perfect breakfast or afternoon snack.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:

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Check out all these delicious recipes from all the participants of #Choctoberfest!

You are invited to the Inlinkz link party!

Click here to enter

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy’s Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy’s Recipes and WritingsCook with RenuCook’s HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D’s Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah’s Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha’s RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter’s Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour’s Cottage KitchenZesty South Indian Kitchen
Print Recipe
Chocolate Chip & Coconut Muffins
These Chocolate Chip & Coconut Muffins are delicious, easy to make, and are the perfect snack.
Course Breakfast
Cuisine Breakfast, Chocolate
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Breakfast
Cuisine Breakfast, Chocolate
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
  3. Start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
  4. Fold in the nuts, chocolate chips, and coconut.
  5. Place a large spoonful of batter into each of the wells of a greased muffin pan.
  6. Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
  7. Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.

Peanut Butter & Chocolate Chip Blondies

These Peanut Butter & Chocolate Chip Blondies are loaded with nuts from the crunchy peanut butter and sprinkled with chocolate chips throughout. The perfect PB & chocolate combination.

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.

When I think of comfort food desserts, my mind instantly goes to brownies. They are easy to make in one pan, don’t take too many ingredients, and can be easily customized to everyones taste.

So for my first #Choctoberfest2019 dessert I knew it had to be blondies. Different from regular chocolate brownies, blondies have a sweet dough that let’s the additional ingredients be the star. Also, using Imperial Brown Sugar leaves that sweet brown sugar taste.

Speaking of Imperial Sugar, for this month only Imperial is holding a ‘Scary Scramble’ Contest 2019! Check out the rules here and find out how to join in on this fun game!

How to make Peanut Butter & Chocolate Chip Blondies:

Preheat the oven to 350 degrees.

To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.

Now add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.

Finally, add the chocolate chips. Stir to combine everything together.

Add the peanut butter brownie dough that’s loaded with chocolate chips into a 9×13 glass pan that has been lined with parchment paper. Bake for 35 minutes.

Let the blondies cool and then cut into 12 pieces and serve. And here you are…..

From our home in the Bottom Left of the Mitten to yours ~ Enjoy

Instagram | Bottom Left of the Mitten

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:

a Rafflecopter giveaway

Check out all these delicious recipes from all the participants of #Choctoberfest!

You are invited to the Inlinkz link party!

Click here to enter

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy’s Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy’s Recipes and WritingsCook with RenuCook’s HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D’s Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah’s Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha’s RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter’s Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour’s Cottage KitchenZesty South Indian Kitchen
Print Recipe
Peanut Butter & Chocolate Chip Blondies
Loaded with crunchy nuts, peanut butter, and chocolate chips these Peanut Butter and Chocolate Chip Blondies are the ultimate comfort food dessert.
Course Dessert
Keyword brownies
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Keyword brownies
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
  3. Add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
  4. Add the chocolate chips. Stir to combine everything together.
  5. Place the peanut butter brownie dough into a 9x13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
  6. Let the blondies cool and then cut into 12 pieces and serve. Enjoy!

Chocolate Bottom Strawberry Cheesecake

This Chocolate Bottom Strawberry Cheesecake has a creamy cheesecake filling on top of a thick chocolate layer and a sweet strawberry topping. So easy and delicious!

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

Jello-O No Bake Cheesecake Dessert comes with everything you need to start.  The box includes a cheesecake mix, a buttery, and crunchy graham cracker crust and the sweet strawberry topping.  All you have to do is add the chocolate! Makes for a perfect & quick Chocolate Bottom Strawberry Cheesecake.

You can find this dessert at many of the picnics that we attend during the summer.  I like taking it because not only is it delicious but it gets rave reviews.  Call me an attention seeker, but I love it when people enjoy what I bring to the table.

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

When I get asked for the recipe and I tell them how easy it is I’m always surprised at how many people have never even heard of this stuff.  I remember my mom bringing this home for the first time when I was a teenager and how excited she was to try it.  At the time I think that it was just the basic, plain cheesecake but now they have 8 different types.  Check them out!  Like I usually say, ‘It’s with the Jell-O just usually on the very top shelf at the store.’

How to make Chocolate Bottom Strawberry Cheesecake:

Open the box of Jell-o Cheesecake and take out the crust mix. Add the mix to an 8-inch pie plate.

In a bowl melt the butter.

Add sugar to the crust mix and then add the butter. Spread the crust over the bottom and sides of the pie plate.
Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

In another bowl add the filling mix and milk. Beat until thickened, about 2 minutes.

To a microwave proof dish add the chocolate chips and milk. Melt in 45-second sessions. Stirring in between. Repeat until all chocolate is melted.

Add on top of the graham cracker crust.

Add the filling. Refrigerate for 2 or more hours.

This recipe is adapted from the back of a box that was for Jell-O No Bake cheesecake bites.  I liked the idea but didn’t want to take the extra steps to make individual portions so I expanded on the idea and I’ve been making it ever since.  Check out the whole process in the video here—>

When ready to serve top with the strawberry topping. And here you are…….

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published August of 2016. Updated photos & recipe January of 2019.

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*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the MittenInstagram | Bottom Left of the MittenChocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten


Print Recipe


Chocolate Bottom Strawberry Cheesecake

This is a 5-ingredient dessert that will impress your guests. Chocolate Bottom Strawberry Cheesecake will become your go-to no-bake dessert.

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten

Course Dessert
Cuisine Cake, Dessert, No Bake

Prep Time 5 minutes
Passive Time 2 hours

Servings
pieces


Ingredients

Course Dessert
Cuisine Cake, Dessert, No Bake

Prep Time 5 minutes
Passive Time 2 hours

Servings
pieces


Ingredients

Chocolate Bottom Strawberry Cheesecake | Bottom Left of the Mitten


Instructions
  1. Prepare graham cracker crust according to package directions. Adding crumbs from box, 2 Tbs sugar and melted butter. Mix and form as crust in pie pan.

  2. Add chocolate chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Take chocolate and stir until well combined. Pour onto the top of prepared crust.

  3. Add pudding mix and remaining 1-1/2 cup cold milk. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.

  4. Refrigerate for 2-6 hours.

  5. When ready to serve top with strawberry topping.

  6. Cut into 8 pieces. Enjoy!

Brown Sugar Scones with Chocolate Drizzle

This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts.  Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.

Brown Sugar Scones with Chocolate Drizzle on a plate ready to eat!

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.

Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while.  Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones.  Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top! 

Imperial brown sugar is my favorite brown sugar to use.  I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy.  Can’t wait to make that recipe again this year for Christmas.

Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard.  Time and time again Imperial products are ones that I turn to in all my baking.  To find out more about Imperial visit their sepcial Halloween page here.

So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.

How to make Brown Sugar Scones with Chocolate Drizzle:

Preheat oven to 350 degrees.

In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg.  Start stirring the ingredients and slowly add butter 1 Tbs at a time.  When all the dough has combined place the dough on a floured surface.  Form the dough into a round disc and roll out to about a 1-inch thickness.

Recipe steps for Brown Sugar Scones with Chocolate Drizzle.

Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat.  Put into the oven and bake for  15-18 minutes.  Take out of them and let cool.

Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream.  Microwave for 30-40 seconds.  Stir to combine the chocolate until it is all combined.  Drizzle over the scones that add nuts.

Baked scones ready to have chocolate drizzled on them.

Are there other ways to top scones?

Yes!  Swap out these substitutions:

  • White chocolate and dried cranberries.
  • Milk chocolate and crushed pistachios.
  • Butterscotch and mini milk chocolate chips.

Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.

How to store scones:

  • Store in the refrigerator on a plate for up to 4 days.

And here you are…..

Brown Sugar Scones with Chocolate Drizzle on a plate ready to eat!
From our home in the Bottom Left of the Mitten to yours ~ Enjoy

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

Choctoberfest2018

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!

a Rafflecopter giveaway

Check out all these delicious recipes from all the participants of #Choctoberfest!

 

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

Print Recipe
Brown Sugar Scones with Chocolate Drizzle
These Brown Sugar Scones with Chocolate Drizzle are so soft and fluffy. They make the perfect breakfast for an afternoon snack.
Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Course Breakfast
Cuisine Breakfast, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
  3. Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
  4. Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
  5. Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
Recipe Notes

How to store scones:

  • Store in the refrigerator on a plate for up to 4 days.

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies have peanut butter and chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update.  I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with coconut oil.  For these, I used Barlean’s Butter Flavored Organic Coconut Oil.  Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.

Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Barlean’s complimentary but all opinions stated in this post are my own.

How to make Chocolate Chip Peanut Butter Cookies:

In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla, and egg.

Start the mixer to start combining the ingredients.  Slowly add flour, baking soda, and salt.

Finally, add chocolate chips.

Once everything is all combined take off and preheat the oven to 350 degrees.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.  The dough will be almost like crumbles when all combined.

Using a spoon scoop out a spoonful into the palm of your hand.  Roll into a ball and place onto the prepared sheet.  Continue with 11 more scoops so there is a dozen on the pan.

Like traditional peanut butter cookies press down with a fork horizontal then vertical.  Be careful because the dough is very delicate so press gently. 

Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bakes.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Let cookies bake 14-16 minutes.

Remove pan from the oven and let cool on the sheet for 5 minutes.  Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be easy to crumble so give just a bit before diving in.

Now do the same with the remaining dough that was staying chilled in the refrigerator.

After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long!

And here you….

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten #peanutbuttercookies #cookies #coconutoil

Print Recipe
Chocolate Chip Peanut Butter Cookies
Chocolate Chip Peanut Butter Cookies have peanut butter and chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Course Dessert
Cuisine Cookies, Dessert
Prep Time 5 minutes
Cook Time 14 minutes
Servings
cookies
Course Dessert
Cuisine Cookies, Dessert
Prep Time 5 minutes
Cook Time 14 minutes
Servings
cookies
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Instructions
  1. In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
  2. Preheat the oven to 350 degrees.
  3. Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
  4. Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
  5. Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
  6. Let cookies bake 14-16 minutes.
  7. Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
  8. Do the same with the remaining dough that was staying chilled in the refrigerator.
  9. After they have cooled store in an airtight container for up to 4 days. Enjoy!

Cracker Candy

Have you ever had candy made out of saltine crackers?  If not, you absolutely don’t know what you’re missing out on. Cracker Candy is the perfect combination of salty toffee, crispy crackers, and sweet chocolate. Top with your families favorite toppings for a treat that will please everyone.

Ingredients ready to make Cracker Candy.

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.

I was so excited to have the opportunity to partner with Imperial Sugar for Choctoberfest!  My little guy even got into the action layering the crackers onto the sheet pan.  Imperial Sugar is the perfect ingredient for all the goodies we plan on making this holiday season. Create some lifelong memories when you bake with love and Imperial Sugar.

A little hand laying out crackers on a sheet pan.

While holiday cookie baking can be fun, I have to admit again that I am not a really good baker.  So easy recipes like this Cracker Candy, or better known as Christmas Crack, are a welcome addition to the holidays.  It’s a recipe I know even I can throw together in a pinch.

There are also so many different ways to make it that guests won’t get sick of seeing it at all the holiday functions you attend with them.

Variations of Cracker Candy:

  • White chocolate, dried cranberries and pecan pieces.
  • Peanut butter chips, mini chocolate chips, and salted peanuts.
  • Dark chocolate chips (halved with milk chocolate chips), crushed peppermint candies. 

How to make Cracker Candy:

Start by covering a cookie sheet with tin foil then spray with oil.  Now layer crackers evenly over the whole sheet.

Preheat the oven to 400 degrees.  In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar.  Slowly bring to a boil for 4-5 minutes.

Pour over the crackers and put directly into the oven.  Cook for 5 minutes.

Steps and ingredients for making Cracker Candy.

Take the crackers out of the oven.  Sprinkle the chocolate chips in a thin layer over the top of the crackers.

Once they are all melted put back into the oven for 2 minutes.

Chocolate being spread over saltine crackers.

Add whatever toppings you like.  I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it.

Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces.

Tips for making Cracker Candy:

  • Be patient and gentle as you spread the chocolate chips on the crackers. It does take a little time. 
  • You may have to crack some of the crackers in half to fill out the edges. The toffee mixture will fill in all the cracks. 

And here you are….

Cracker Candy broken up and ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Cracker Candy | Bottom Left of the Mitten #crackercandy #toffee #christmascandy

Print Recipe
Cracker Candy
Cracker Candy or 'Christmas Crack' is saltine crackers with toffee sauce poured over them then spread with chocolate and topped with nuts and coconut. Perfect for the holidays!
Cracker Candy | Bottom Left of the Mitten
Course Dessert
Cuisine Candy, Dessert, Holiday
Prep Time 15 minutes
Cook Time 7 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine Candy, Dessert, Holiday
Prep Time 15 minutes
Cook Time 7 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Cracker Candy | Bottom Left of the Mitten
Instructions
  1. Start by covering a cookie sheet with tin foil then spray with oil. Now layer crackers evenly over the whole sheet. You may have to crack some of the crackers in half to fill out the edges.
  2. Preheat the oven to 400 degrees.
  3. In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar. Slowly bring to a boil for 4-5 minutes.
  4. Pour over the crackers and put directly into the oven. Cook for 5 minutes.
  5. Take the crackers out of the oven. Sprinkle the chocolate chips in a thin layer over the top of the crackers.
  6. Once they are all melted put back into the oven for 2 minutes.
  7. Add whatever toppings you like. I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it.
  8. Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces. Enjoy!

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