Peppermint Crunch Mix Recipes

Steps:

• Heat oven to 350°.
• Spray cookie sheet with cooking spray.
• Mix popcorn and cereal in large bowl; set aside.
• Place marshmallow crème in medium microwaveable bowl.
• Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted; stir again.
• Pour over popcorn mixture; stir until evenly coated.
• Sprinkle with candies.
• Spread mixture on cookie sheet.
• Bake 5 minutes; stir.
• Bake about 5 minutes longer or until coating is light golden brown.
• Spread on waxed paper or aluminum foil to cool.
• Store tightly covered up to 2 weeks.
• If you are in a pinch for time, buy an already popped bag of gourmet white popcorn.
• Depends on the occasion, but I add red hots, or candy corn, or M&Ms or nuts.
• Use your imagination.
• BE SURE TO REMOVE ALL UNPOPPED KERNELS.
• WE DON'T WANT ANY CHIPPED TEETH.

Steps:

• Instructions Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies. Read more at http://insidebrucrewlife.com/2013/12/oreo-peppermint-crunch-cookies/#l8C8Xuy83mIX8MF9.99