Muddy Hearts Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Combine egg, peanut butter and sugar in a bowl. The dough should be slightly dry; add small amounts of sugar if it seems too wet.
• Place dough between two sheets of wax paper and roll to 1/2 inch thickness.
• Cut the dough with a heart-shaped cookie cutter.
• Place the hearts on the prepared baking sheet.
• Bake in the preheated oven until the edges are golden, 7 to 10 minutes.
• Cool completely on the baking sheet.
• Melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
• Dip the bottom and sides of each cookie in the melted chocolate.
• Place cookies on wax paper to dry.

Steps:

• Measure out the Crispix cereal in a very large bowl (one in which you can toss the cereal to evenly coat with the chocolate/peanut butter mixture).
• Melt the chocolate chips in either a double boiler or the microwave.
• Add the peanut butter; stir well.
• Pour the chocolate/peanut butter mixture over the Crispix cereal.
• Toss the cereal with the chocolate/peanut butter mixture until the cereal is evenly coated.
• Using a gallon size freezer bag, put about 1/3 of the box of confectioners sugar in the bottom.
• Add half the cereal mixture and toss in the bag until evenly coated with confectioner's sugar.
• Add the remainder of the cereal and top with another 1/3 of the box of confectioners sugar.
• Toss until all the cereal is white in color (for the most part); add more confectioners sugar as needed.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Combine egg, peanut butter and sugar in a bowl. The dough should be slightly dry; add small amounts of sugar if it seems too wet.
• Place dough between two sheets of wax paper and roll to 1/2 inch thickness.
• Cut the dough with a heart-shaped cookie cutter.
• Place the hearts on the prepared baking sheet.
• Bake in the preheated oven until the edges are golden, 7 to 10 minutes.
• Cool completely on the baking sheet.
• Melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
• Dip the bottom and sides of each cookie in the melted chocolate.
• Place cookies on wax paper to dry.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Combine egg, peanut butter and sugar in a bowl. The dough should be slightly dry; add small amounts of sugar if it seems too wet.
• Place dough between two sheets of wax paper and roll to 1/2 inch thickness.
• Cut the dough with a heart-shaped cookie cutter.
• Place the hearts on the prepared baking sheet.
• Bake in the preheated oven until the edges are golden, 7 to 10 minutes.
• Cool completely on the baking sheet.
• Melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
• Dip the bottom and sides of each cookie in the melted chocolate.
• Place cookies on wax paper to dry.