Easy Kid Desserts

Rootbeer Float with a Kick

by Karen
(US)

Scoop two scoops of vanilla bean ice cream into a tall glass. Pour root beer over top. Drizzle chocolate syrup over top of the foam. Enjoy!

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Chocolate Stacks

chocolate stacks

chocolate stacks

chocolate stacks
chocolate mixed with chopped almonds and coconut

You can melt one cup of chocolate wafers and stir in 1/4 cup of one or two of the following:
Coconut
Peanuts
Rice Krispies
Crushed cookies
Blend together and drop by spoonfuls onto waxed paper. Allow to sit for several hours.

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Peppermint Ice Cream

Peppermint Ice Cream
1 cup whipped cream
1 tsp.peppermint extract
1 cup peppermint candies(crushed)
1/4 cup muscovado sugar
1 tbsp.condensed milk
5 tbsp.evaporated milk

1. Mix cream with sugar, evaporated, condensed,peppermint extract,peppermint candies(1/2)

2.Top with crushed peppermint,refrigerate it, then serve!

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Marie Biscuit Sandwich

by christina
(South Africa)

1 Packet Marie Biscuits
1 Packet Marshmallows
1 Bottle Hundreds & Thousands
Directions:
Put 6 Marie Biscuits on a Microwave safe plate.
Place a Marshmallow on each Biscuit.
Put in Microwave for 2 Seconds on High.
Remove, sprinkle with Hundreds & Thousands.
Place another Marie Biscuit on top and press together.
Repeat until all the Biscuits are Done.
Enjoy

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Easy Fudge Candy


1 bag semi sweet chocolate chips
1 Cup peanut butter
3 cups mini marshmallows
Line a 8 inch pan with aluminum foil. Set aside. In microwave safe dish melt chocolate chips and peanut butter together. Stir in marshmallows until ingredients are well combined. Pour into foil lined pan. Chill in fridge.

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Easy No-bake cheesecake

by Diana Hansberry
(Sweet Home, Oregon USA)

1 pint heavy whipping cream
2 boxes of cream cheese (preferably at room temp)
2 sm. boxes of flavored jello (regular or sugar free)
5 graham crackers-crushed
4 Tbsp butter-melted.

Get out a pie plate or 8x8 pan. Spray with cooking spray.

In a small bowl combine crushed graham crackers with the butter (you could even used crushed almonds or cookies instead). Put the mixture into the pan and pat it out to make the crust. (DO NOT mix it directly in the pan). Place pan in freezer while you are doing the next step.


With a mixer blend your whipping cream until thick.

Stir in jello packets.

Gradually blend in the cream cheese, small globs at a time until it is all blended in.

Dump it all onto your prepared crust and spread evenly.

Chill for a few hours or overnight (the longer it sits the firmer it will be but it is tasty regardless)

You can get creative with this adding nuts or chocolate chips etc. You can use chocolate cookies or add in a bit of cocoa powder for a chocolate orange version etc. You can also use the same recipe with a pudding packet instead and the end result will be more the texture of marshmallow cream (this also expands your flavor choices).

To serve with extra flare put dollops of whipped cream on each slice and sprinkle bits of cocoa powder on top.

*It can be any brand of the jello (not necessarily Jello brand).
*This is a great sugar-free/low carb dessert if you use the SF jello.

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Rice Krispies Parfait

(Breakfast or Dessert)

Ingredients-

1 cup of strawberry yogurt
1/2 cup of dry Rice Krispies
Cool Whip
2 medium strawberries
__________________________________________________
First, scoop half of the yogurt into a cup making sure the it is smoothed out on top. Second, put a small layer of the Rice Krispies on top of the yogurt. Lastly, smooth on cool whip on top. Repeat the last 3 step. Now, cut 2 medium strawberries and place them on top.

ENJOY :)

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Candy Bar Cake





1 yellow cake mix
1/3 cup butter
3 cups mini marshmallows
2/3 cup light corn syrup
1 egg
2 tsp vanilla
2 cups peanut butter chips
2 cups salted peanuts
1 ½ cups crisp rice cereal
¼ cup butter

Preheat oven to 350 degrees. Mix cake mix, butter, and egg together and press into the bottom of a 9x13 cake pan. It will be a crumbly crust so just pat down evenly. Bake 12-18 minutes in preheated oven.

Meanwhile, measure marshmallows and set aside. In a saucepan over medium heat, melt together 1/4 cup butter, light corn syrup, vanilla, and peanut butter chips. Keep warm.

After crust has baked, remove from oven and sprinkle with the miniature marshmallows. Place back in the oven for a few minutes until the marshmallows begin to puff up. Once your marshmallows puff up take out of oven.

Take your saucepan off the heat and stir in crisp rice cereal and salted peanuts. Pour peanut butter and cereal mixture over crust and marshmallows in pan. Spread evenly.

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Frozen S'mores

one layer s'more

one layer s'more

3/4 cup heavy cream
6 ounces bittersweet or semisweet chocolate
14 or so graham crackers
1 pint vanilla ice cream, softened on microwave's defrost setting for 30 seconds
1 pint chocolate ice cream, softened on microwave's defrost setting for 30 seconds

Microwave cream and chocolate on high power until very hot, about 2 minutes. Whisk until chocolate melts into a smooth sauce.

Line an 8-inch square metal pan with plastic wrap, leaving an overhang. Arrange 1/3 of the graham crackers over bottom, cutting the final few with a knife to fit. Drizzle 1/3 of the sauce over the crackers; spread evenly. Freeze until chocolate is just set, 5 to 10 minutes.

Spread vanilla ice cream over the chocolate. Top with another cracker layer as before. Drizzle another 1/3 of the sauce over the crackers; spread evenly.

Freeze until just set, 5 to 10 minutes. Spread chocolate ice cream over the crackers. Arrange a final layer of crackers over the ice cream. Spread remaining sauce over crackers.

Freeze until set, about 2 hours, or double-wrap in plastic and freeze up to 5 days.

To serve, lift dessert from pan; discard plastic wrap. Halve the dessert; cut each half into 6 slices. Return to freezer briefly.

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Pink Peppermint Parfaits

by maddy
(kenosha WI U.S.A.)

3.4-oz.pkg. instant Vanilla Pudding mix

1/4 teaspoon peppermint extract

1-1/2 Cups milk

3 drops red food coloring

6 Oreos and candy canes

8-oz.container frozen whipped topping, thawed

Blend together.

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Sweeto Frito

by Ruby
(US)

1 cup white karo syrup

1 cup sugar

1 cup peanut butter

1 bag Fritos corn chips

1/2 bag milk chocolate chips

Spray a 13x9 dish and pour in Fritos. In a small saucepan mix the karo and sugar - bring to just the boiling point (you just are melting the sugar), stirring frequently. Remove from heat and mix in the peanut butter. Drizzle this mixture over the Fritos, covering all of them. Sprinkle top with chocolate chips (its good without the chocolate too if you want to leave it out -but I
don't know why anyone would :) ). Let cool then cut into squares, serve and enjoy!

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Chocolate Pizza

by Amy
(United States)

Use round plastic lid from a container or plastic wrap laid out on a plate of cookie sheet. Any size is okay. This will be the "Pizza Pan".

Melt chocolate chips in microwave or over double broiler. Spoon thin layer of the melted chocolate onto the lid (or plastic wrap) add mini pretzels, spoon on more chocolate. Top with sprinkles or mini marshmallows.

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hugs and kisses candy pretzels

by Holly Stewart
(Wellsburg, WV USA)

1 bag of small round or square waffle pretzels
1 bag of Hershey's hugs or kisses
1 small bag of M&M's (optional)
1 small jar of cinnamon decor's (optional)

1. line a cookie sheet with parchment paper and preheat oven to 350 degrees
2. place a layer of pretzels onto of parchments paper
3. place a hug or kiss in the center of pretzel
4. bake until melted
5. remove and place m&m or decor in center of pretzel
6. chill until cool

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Planned Kids Cooking Curriculum



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