Cookie Monster Oreos


  • 2 c. white chocolate chips
  • 1 tbsp. coconut oil
  • Blue food coloring
  • 12 oreos
  • Blue sanding sugar
  • 24 Candy eyes
  • Mini chocolate chip cookies, for garnish


  1. Line a baking sheet with parchment or wax paper.
  2. In a medium bowl, combine white chocolate chips, coconut oil and 4 to 5 drops of blue food coloring.
  3. Microwave on 50% power in 30 second intervals until the chocolate has melted. Stir until smooth.
  4. Toss each Oreo cookie in the blue chocolate mixture until fully coated and transfer to the baking sheet. Sprinkle immediately with sanding sugar then stick two candy eyes on top. Let the chocolate set completely before serving, about 10 minutes.

Drizzled Peppermint Cookies


  • 20 ounces white candy coating, coarsely chopped
  • 1 package (15-1/2 ounces) Oreo cookies
  • 5 peppermint candy canes, crushed


  1. In a microwave-safe bowl, melt candy coating; stir until smooth. Drizzle coating over each cookie. Place on waxed paper. Sprinkle with crushed candies; let stand until set.

Candied Pretzel Cake


  • 1 recipe Chocolate Chip Cake
  • 1 recipe White Vanilla Frosting
  • 35 large pretzel rods
  • 2 (12-oz.) bags white candy melts (4 c.), melted
  • Candy: blue and white sanding sugar; silver, white, and blue dragées; and crushed blue starlight mints


  1. Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup frosting. Repeat, then place domed layer on top. Chill while decorating pretzels.
  2. Line a baking sheet with parchment paper. Trim pretzel rods with a serrated knife so they will reach just above the top of the cake (about 4 inches). Dip the cut end of one pretzel in melted candy melts, leaving the other end uncoated. Decorate with sanding sugar, dragées, and starlight mints. Place on the prepared baking sheet. Repeat with remaining pretzels, candy melts, and candy; reserve any unused candy melts. Let set at room temperature or in the fridge.
  3. Frost the top and outside of the cake with White Vanilla Frosting. Attach decorated pretzels around sides of cake.
  4. Remelt reserved candy melts. Spread in a thin layer, about 1/8 inch thick, on the back of a baking sheet. Chill until solid, 4 to 6 minutes. Use a flat metal spatula or bench scraper to scrape up the chocolate, creating curls and shards. Sprinkle over top of cake.

Monster Cookies


  • 1 box vanilla cake mix
  • 6 tbsp. melted butter
  • 2 large eggs
  • 1/3 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • Food dye in 3 colors (like green, blue, and pink)
  • 1/2 c. granulated sugar
  • Candy eyeballs


  1. Preheat oven to 325°. Line two large baking sheets with parchment paper. In a large bowl, combine cake mix, melted butter, eggs, powdered sugar and vanilla and stir until combined.
  2. Divide dough between 3 bowls and dye each bowl a different color. (We used green, blue and pink.) Roll dough into tablespoon-sized balls then roll balls in the sugar.
  3. Place about 2” apart on the baking sheet and bake until tops have cracked and the tops look set, 8 to 10 minutes.
  4. Immediately, while the cookies are still warm, stick candy eyeballs all over the cookies. Let cool completely before serving.

MAC N’ Cheese Candy Canes? Seattle Retailer Makes Nightmares Come True

Has the epic mashup trend gone too far?

Seattle-based candymaker Archie McPhee is sending the internet through a loop with its new mac n’ cheese candy canes—a novelty that is bound to either bring you holiday cheer or make you feel sick to your stomach.

The sweets feature a white-and-yellow candy cane swirl, and are made with “cheesy flavoring,” in case you weren’t convinced that they were legit. Archie McPhee—a brand that specializes in “impractical items that make life better”—has billed them as “comfort food-flavored comfort food.”

With the outrageous public response, Archie McPhee has limited purchases of the mac n’ cheese candy canes to one box per customer, so if you want cheesy candy for all your loved ones, you might need a purchasing accomplice (or at least a couple of credit cards).

The candy canes are available in boxes of six for $5.95 and can be shipped across the U.S.

Not a fan of easy mac? Maybe you’ll enjoy clam-flavored, pickle-flavored or bacon-flavored candy canes. ‘Tis the season to be queasy, after all.

M&M’s Introducing Hazelnut Spread Flavor and A New Candy Bar

Candy lovers will soon have a new way to enjoy M&M’s.

Mars Incorporated announced Tuesday it will roll out M&M’s Chocolate Bars and a new flavor – hazelnut spread – for its popular treats.

The chocolate bars will be made of smooth milk chocolate with whole M&M’S Minis. They will launch in December in five flavors: peanut, milk chocolate, crispy, almond and crispy mint.

Mars is also adding another new flavor to the traditional M&M’s candy: hazelnut spread. The candies will include the classic milk chocolate coating with a center containing hazelnut spread.

The two additions are among several flavors M&M’s has unveiled in the past year. Last spring, M&M’s hit stores in three new flavors: Crunchy Espresso, Crunchy Raspberry and Crunchy Mint.

And the brand announced three more flavors this month: English Toffee Peanut, Mexican Jalapeno Peanut and Thai Coconut Peanut.

“The industry is changing and consumer tastes are evolving,” Allison Miazga-Bedrick, senior brand director of the M&M’S brand, said in a statement. “We’re continuing to recognize and anticipate demand.”

Candy Apple Punch


  • 1-1/2 cups low sugar cranberry juice
  • 1-1/2 cups low sugar apple juice
  • 1-1/2 cups cold water
  • About 7 cinnamon candies (or mint or apple)
  • 3 ounces low sugar lemonade (or limeade)
  • Fresh apple slices


  1. Mix juices, water and lime/lemonade in a large pitcher. Stir in cinnamon candies. Chill in the fridge for at least 4 hours, or until candies have dissolved completely.
  2. Serve with ice and fresh apple slices.