Tis' the season for gifting!

The countdown has begun...just 3 days till Christmas! I teamed up with my dear friend, Genevieve Padalecki, of NowandGen.com, to create festive and easy edible gifts this holiday season. Gen and I are both moms of three and are currently running around like mad trying to get our holiday gifting on track. Rather than buying everything on Amazon, we chose to get crafty and gift from the heart to the belly.

These treats are not only adorable to look at, but taste delicious and require no baking time! Added bonus, they're kid-friendly and fun to make. So grab some sprinkles and ribbon and let's get busy!

Chocolate Dipped Marshmallows and Hot Chocolate

Hot chocolate served in style. These kid-friendly, no-bake treats make for festive favors at a holiday party or perfect drop-off gifts to neighbors. They’re quick, easy, and colorful- sure to bring smiles all around. This recipe makes 12 edible gifts.

You’ll need:

12 jumbo marshmallows (We used Kraft Jet-Puffed Jumbo marshmallows)
2 cups Chocolate candy melts (white or milk chocolate)
Gel edible food coloring in red or green
Holiday sprinkles and crushed peppermint candy
12 decorative straws or popsicle sticks
12 cellophane bags and baker’s twine (ribbon works, too)
12 packets of hot chocolate
Parchment paper
Hole puncher

Instructions:

Place a sheet of parchment paper on a flat surface. Pour sprinkles and crushed candy in shallow bowls.
Place a straw or popsicle stick into the center of marshmallows, creating an upside down lollipop. Set aside.
In a microwave safe bowl, heat the chocolate candy melts for 20 seconds. Stir. Heat for another 20 seconds. Stir. Repeat until chocolate has just melted. Stir until smooth.
If coloring your chocolate, pour some into separate bowls and add a few drops of edible food coloring. Stir.
Holding by the straw or stick end, dip a marshmallow into melted chocolate, coating halfway up. Allow the excess chocolate to drip off. Then dip into the sprinkles or crushed candy, coating the bottom layer of chocolate. Place, sprinkle side down, onto parchment paper. Allow the chocolate to set for 30 minutes.
While your marshmallows are setting, prepare your baker’s twine, bags, and hot chocolate packets. Punch two holes, about ½” apart, into the top of a hot chocolate packet. Run a piece of baker’s twine through one hole and back out through the other, leaving the same amount of twine on each side.
When marshmallows are set, place one, sprinkle side down, into a cellophane bag. Attach the bag to the hot chocolate with the baker’s twine.

Enjoy!

Homemade Twix Cups

A holiday twist on the classic candy bar. These homemade candies look adorable wrapped in cellophane bags or a small gift box. Add some sprinkles to make them really pop. This recipe makes 12 standard sized candy cups.

You’ll need:

2 heaping cups of milk or dark chocolate chips
1 tablespoon of shortening (this is optional, the shortening gives the chocolate a nice shine)
2-3 sheets of honey graham crackers, broken up into 1” chunks
Store bought caramel sauce
12 standard cupcake liners
Cupcake tin
Holiday sprinkles

Instructions:

Line a cupcake tin with 12 paper liners.
In a medium bowl, melt the chocolate and shortening (if using) together. You can use a microwave or a double broiler to melt. If using a microwave, melt for 20 second increments, stirring between, to prevent burning the chocolate.
Using a tablespoon, scoop melted chocolate into each paper liner. The chocolate needs to cover the bottom of liner. You'll use a little less than half the melted chocolate.
Place the melted chocolate aside. Put the muffin tin in the fridge for 10-15 min till the chocolate sets.
Take the muffin tin out of the fridge. Place a couple pieces of graham cracker on top of the set chocolate. Spoon a dollop of caramel sauce over the graham crackers pieces. Place back in the fridge for 10 minutes.
Top each cup with the remaining melted chocolate. Use a spoon to lightly push the chocolate around so all the peanut butter is covered. Top with holiday sprinkles. Place the cups back in the freezer for a final 15 minutes till set.
Remove the cups from the muffin tin. Keep them in their paper wrappers till ready to eat.