#kidfriendlytreats

[lovebeweird]

These bars with peanut butter and jelly are a fun take on the classic mix. These are great for a quick snack or dessert, and both kids and adults will love them!

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 3/4 cup strawberry jelly or jam.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. In a large mixing bowl, combine peanut butter, melted butter, and sugar until smooth. Add the egg and vanilla extract, mix until well combined. Gradually stir in the flour until a dough forms. Press about two-thirds of the dough into the bottom of the prepared baking pan, forming an even layer. Spread jelly or jam evenly over the dough in the pan. Crumble the remaining dough over the jelly layer. Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden brown. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Laurel C

[heffysdoodles]

These gluten-free Halloween treats are great for kids who can't eat certain foods. They're quick and easy to make, and everyone will love them!

Ingredients: 2 cups gluten-free oats. 1/2 cup almond flour. 1/4 cup honey. 1/4 cup almond butter. 1/4 cup mini chocolate chips. 1/4 cup dried cranberries. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: In a large bowl, mix together oats, almond flour, honey, almond butter, chocolate chips, dried cranberries, vanilla extract, cinnamon, and salt until well combined. Using clean hands, roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Refrigerate the balls for at least 30 minutes to firm up. Once firm, store the balls in an airtight container in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Cameron Nash

[universalhorrorfilms]

Marshmallow Bug Pops are adorable and delicious treats perfect for kids' parties or fun snacks. They're a delightful combination of marshmallows, chocolate, and pretzels, making them a hit with both kids and adults.

Ingredients: 12 large marshmallows. 12 pretzel sticks. 1 cup semi-sweet chocolate chips. 24 candy eyes. 24 chocolate chips for bug antennas. Assorted colored sprinkles. 12 lollipop sticks.

Instructions: Insert a pretzel stick into each marshmallow, creating the bug's body and legs. Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Carefully dip each marshmallow bug into the melted chocolate, ensuring it's fully coated. Allow excess chocolate to drip off. Place the chocolate-covered marshmallow bugs on a parchment-lined tray. While the chocolate is still wet, attach two candy eyes to each bug for the eyes and two chocolate chips as antennas. Sprinkle assorted colored sprinkles on top of the chocolate for added decoration. Insert a lollipop stick into the bottom of each bug, so it resembles a bug on a stick. Allow the marshmallow bug pops to set for about 20-30 minutes or until the chocolate hardens. Once set, your Marshmallow Bug Pops are ready to enjoy!

Calvin Fuller

[chrishanel]

These DIY Santa Cupcakes are a delightful and festive treat that will bring holiday cheer to your celebrations. Perfect for kids and adults alike!

Ingredients: 1 box of your favorite cupcake mix. 1/2 cup vegetable oil. 3 large eggs. 1 cup water. 1 cup red icing. 1/2 cup white icing. 1/4 cup black icing. Mini marshmallows. Red sanding sugar. Candy eyes. Mini pretzels.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. Prepare the cupcake batter by following the instructions on the box. Usually, you'll mix the cupcake mix, vegetable oil, eggs, and water in a bowl until well combined. Pour the cupcake batter into the lined muffin tin, filling each liner about 2/3 full. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack. Once the cupcakes are cooled, use a knife to level the tops if necessary. Spread a layer of red icing on each cupcake to create Santa's hat. Dip the edges of the red icing in red sanding sugar to add a festive touch. Using white icing, create the fluffy trim of Santa's hat. Place two candy eyes on the cupcake just above the white trim to create Santa's eyes. For Santa's nose, use a mini marshmallow and attach it with a small dab of white icing. Create Santa's mouth using black icing, and don't forget to give him a jolly smile! Break mini pretzels in half and use them to create Santa's mustache on either side of his nose. Let the icing set before serving these adorable Santa cupcakes!

Stacy Morley

[gpstudios]

Happy Eat Your Jello Day! 🍮

Today is a day dedicated to celebrating one of the most fun and versatile treats around – Jello! Every July 12th, we come together to enjoy the vibrant colors, fruity flavors, and wobbly texture of this beloved dessert. Whether you’re a longtime fan or new to the joys of Jello, Eat Your Jello Day is the perfect time to indulge in this delightful treat, get creative with your recipes, and share…

[snackstar]

Ready to dig into a world of irresistible fun? Find the magic of Choco Chip Shinchan Fun with our Shinchan-inspired desserts exclusively at Snackstar! Perfect for the little ones and the young at heart, these delightful treats offer a playful blend of flavors and designs. Don’t miss out—buy now for a sweet, memorable treat that will leave you smiling. Curious for more? Read the blog below and join the adventure in every bite!

[davizlopez]

Easy to make and sure to please, this Slow Cooker Monkey Bread is a great treat for kids. You can eat the warm, gooey bread for breakfast or dessert.

Ingredients: 2 cans refrigerated biscuit dough. 1 cup granulated sugar. 2 teaspoons ground cinnamon. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar.

Instructions: Cut each biscuit into quarters. In a small bowl, mix granulated sugar and cinnamon. Dip each biscuit quarter into melted butter, then roll in the sugar-cinnamon mixture. Layer the coated biscuit pieces in the slow cooker. Sprinkle any remaining sugar-cinnamon mixture on top. In a separate bowl, mix melted butter and brown sugar, then pour over the biscuit pieces in the slow cooker. Cover and cook on low for 2-3 hours until the dough is cooked through. Serve warm and enjoy!

Bradley Russo