Are you ready to share this Cheetos snack mix at your next party or on a road trip? It is extra cheesy, some would say dangerously so.

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Behold – the birth of cheesy Cheetos snack mix! While I could have taken a shortcut and mixed together a bunch of cheesy snacks like I did with my easy Cheez-it snack mix, substituting all the non-cheesy things for more cheesy things like Cheetos and goldfish, I wanted the cheese contribution to be mostly attributed to the Cheetos themselves for this momentous National cheese doodle day. Afterall, it is called Cheetos snack mix.

Instead I kept the mix more similar to a typical Chex mix but added some cheddar cheese powder to the seasoning blend, effectively coating everything in a cheesy layer. Fun fact: I used to steal the cheese packets from other boxes of mac and cheese to make the current box I was preparing cheesier. If only I had a jar of this cheddar cheese powder growing up we maybe wouldn’t have been left with a bunch of plain elbow noodles.

Other than the addition of cheese powder to the seasonings, Cheetos is pulling most of the weight in the cheesy factor of this Cheetos snack mix. As such I doubled the amount I used but only added half to the original concoction. I wish I could say that was intentional but after making it I felt like there needed to be more Cheetos representation so I added more. As an added bonus I liked the contrast of the seasoned Cheetos with the classic Cheetos so it ended up being a happy adjustment.

The only dilemma now is that I made this entire batch for a household of two which means, as much as I’d like to think I could eat it all myself, I will be handing out little baggies of Cheetos snack mix to friends to help them celebrate one of my favorite food holidays of the year. Just call me the Cheetos fairy.

CHEESY CHEETOS SNACK MIX

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Yield: 14 cups Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups crunchy cheese doodles Cheddar cheese crackers (such as Cheetos®), divided*
• 2 cups cone-shaped corn snacks (such as Bugles®)
• 2 cups checkerboard-shaped crispy rice or corn cereal (such as Chex® or Crispix®)
• 2 cups checkerboard-shaped crispy wheat cereal (such as Chex®)
• 2 cups rye bread chips
• 2 cups pretzel sticks
• 2/3 cup unsalted butter, melted
• 2 Tbsp Worcestershire sauce
• 1/4 cup cheddar cheese powder
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp tsp ground white pepper
• 1/2 tsp paprika
• 1/8 tsp ground cumin

Directions

1. Preheat oven to 250°F with racks placed in the upper and lowers thirds.
2. In an extra large mixing bowl add 2 cups of the Cheetos, Bugles, Chex and Crispix cereals, rye chips, and pretzels. Stir together until evenly distributed.
3. In a microwave safe bowl, heat the butter for 30 second intervals until melted. Whisk in the Worcestershire sauce, followed by the cheese powder, salt, garlic, onion, pepper, paprika, and cumin.
4. Slowly pour butter mixture evenly over dry ingredients while gently stirring until evenly coated (or the best you can).
5. Spread mix evenly onto two large rimmed baking sheets.
6. Bake for 1 hour, stirring and rotating the pans front-to-back and top-to-bottom every 15 minutes, or until mostly dry.
7. Remove from oven and allow to cool completely. Stir in remaining Cheetos and transfer to an airtight container to store at room temperature.

Notes

*Why do I add half of the Cheetos before mixing and half after? Because I liked the contrast of the seasoned Cheetos with the classic Cheetos. And I wanted a double dose of Cheetos since this Cheetos snack mix after all.

Source: Adapted from Melissa’s Southern Style Kitchen and All Recipes.

This chocolate peanut butter pretzel salad is like a sweet and salty no-bake chocolate peanut butter cheesecake with a pretzel crust.

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Say hello to the peanut butter and chocolate version of the iconic strawberry pretzel salad. Same pretzel crust and cheesecake-like filling with peanut butter added in, but instead of a layer of strawberry Jell-O it’s Jell-O chocolate pudding. Serve with extra whipped topping, and drizzles of chocolate sauce and peanut butter.

It’s very similar to my chocolate peanut butter cup dessert lasagna. but with that salty sweet combo from the addition of the pretzels. I almost added more crushed pretzels on top but I worried they would get soggy. But don’t worry, the crust does not suffer from that affliction because it’s baked in butter and sugar to keep it crunchy!

I technically made this for election night as I figured it could be either celebratory or perfect for eating my feelings. As it ended up being the latter, instead I am sharing it today for the Ohio Sate vs Purdue game because #PBchocSat is always a day to celebrate.

But regardless of the occasion, this chocolate peanut butter pretzel salad is going to be demolished. At an event surrounded by dessert options this was the first one to be devoured.

CHOCOLATE PEANUT BUTTER PRETZEL SALAD

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Yield: 24 Servings Prep Time: 3 Hours 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups (8 oz.) finely crushed pretzels
• 1/2 cup sugar, divided
• 2/3 cup unsalted butter, melted
• 2 pkg. (16 oz. total) cream cheese, room temperature
• 1 cup creamy peanut butter
• 2-1/2 cups + 2 T cold milk, divided
• 8 oz. thawed whipped topping, divided
• 1 pkg. (5.9 oz.) instant chocolate pudding
• Peanut butter and chocolate sauce, for garnish

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13x9-inch baking pan. Bake for 10 minutes then allow to cool.
3. In a large bowl, beat cream cheese, peanut butter, remaining 1/4 cup sugar, and 2 tablespoons of milk until well blended. Gently fold in 1 cup of whipped topping. Spread evenly over cooled crust.
4. In a large bowl, whisk together the cold milk and dry pudding mix for 2 minutes. Pour over peanut butter layer and spread evenly.
5. Refrigerate 3 hours or until firm*. Spread remaining whipped topping on top, drizzle with chocolate sauce and peanut butter, cut into squares to serve. Store leftovers in refrigerator.

Notes

*Overnight for best results.

Source: Adapted from my Strawberry Pretzel Salad and The Salty Cooker.

Embrace spooky season with this Halloween Puppy Chow made with homemade peanut butter chocolate puppy chow, bugles, white chocolate covered pretzels, M&M’s, Reese’s pieces, candy corn, and candy eyes!

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What is in Halloween Puppy Chow?

• Puppy chow (aka muddy buddies)
• Bugles
• White chocolate covered pretzels
• M&M’s
• Reese’s pieces
• Candy corn
• Candy eyes

Essentially Halloween puppy chow is just regular puppy chow mixed with bugles, Reese’s pieces, M&M’s, candy corn, white chocolate covered pretzels, and candy eyes. But you are not restricted to those ingredients. I used peanut butter M&M’s and I added even more peanut butter flavor by using peanut butter Chex – all the peanut butter!

But, I think this would also be a great way to use up any chocolate leftover Halloween candy. Or maybe you want to change things up and add your candy to a different flavor of puppy chow. What about s’mores puppy chow, churro puppy chow, or you could even try cake batter puppy chow. The latter may lend itself to the non-chocolate candies lie Skittles.

https://www.thespiffycookie.com/2023/10/07/halloween-puppy-chow/(opens in a new tab)

I sent the majority of the batch with Bob to work, but when I asked how his coworkers enjoyed it he informed me that he did not share any of it. Guess it must be good if he refuses to share a gallon bag-full of Halloween puppy chow!

HAPPY HALLOWEEN!!!

Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

HALLOWEEN PUPPY CHOW

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Yield: 12 cups Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 4-1/2 cups crispy rice cereal squares
• 1 cup powdered sugar
• 2 cups bugles
• 2 cups white chocolate covered pretzels
• 10 oz. bag of Halloween M&Ms
• 10 oz. bag of Reese's Pieces
• 1 cup candy corn
• 1/4 cup candy eyes

Directions

1. In a medium saucepan over low heat, melt the chocolate and peanut butter until smooth.
2. Remove from heat, add cereal and gently stir until coated.
3. Pour powdered sugar into large plastic bag, add chocolate coated cereal and shake until evenly covered in powdered sugar.
4. Pour into a large bowl, break up any large pieces that may have stuck together, and toss with remaining ingredients. Store in an airtight container.

Source: Adapted from All Recipes.

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This fluffy Irish cream dark chocolate mousse is topped with an Irish whiskey whipped cream and salty hard pretzels for a tasty St. Patrick’s Day-inspired treat.

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St. Patrick’s Day is one week from today! Which oddly enough means it has almost been 2 years since we locked down due to COVID-19 – at least here in Columbus, OH. When we went home after work on Monday, March 16th, 2020 we were told not to come back the next day, St. Patrick’s Day. And we all know what happened after that.

All of that aside, here we are 2 years later trying to navigate this world and continue with our lives in whatever way we feel comfortable doing so. While hosting a St. Patrick’s Day party isn’t high on that list for me, that didn’t stop me from making some new St. Patrick’s Day inspired recipes!

These little Irish cream dark chocolate mousse cups remind me of the Irish cream pie I made last year, which had a fluffy Irish cream chocolate filling and a salty crunchy pretzel crust. In retrospect I think these could have also benefitted from a drizzle of that same whiskey caramel I topped the pie with, but instead I added a little whiskey to the whipped cream this time around.

Honestly, I ended up using the mousse like a dip for the leftover whole hard pretzels and I wasn’t mad about it one bit. Pretty sure I actually have a recipe saved somewhere for a Irish cream dip of sorts… one of these days I will find it and share it on the blog! In the meantime, if you need more St. Patrick’s Day-inspired recipes, you can find my entire collection HERE.

Seven years ago: Slow Cooker Guinness Beef Stew

Eight years ago: Spinach Pizza Dough

Eleven years ago: Chicken and Broccoli Stir-Fry

IRISH CREAM DARK CHOCOLATE MOUSE

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Yield: 6 servings Prep Time: 2 Hours 15 MInutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup chilled heavy cream, divided
• 4 egg yolks
• 1/4 cup Irish cream liqueur, room temperature
• 1/8 tsp salt
• 3 Tbsp + 1 tsp sugar, divided
• 6 oz. dark chocolate, chopped
• 2 egg whites
• 1/2 tsp Irish whiskey (optional)
• 2 large hard sourdough pretzels, crushed

Directions

1. In a small chilled bowl, beat 1/2 cup cream until it forms stiff peaks; cover and chill.
2. In a glass bowl over a saucepan with gently simmer water, combine egg yolks, Irish cream, salt, and 2 tablespoons sugar. Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume (or an instant-read thermometer registers 160°F).
3. Remove bowl, add chocolate, and whisk until melted and smooth. Let sit, whisking occasionally, until it reaches room temperature.
4. In a medium bowl with an electric mixer, beat egg whites until foamy. Add 1 tablespoon sugar, increase speed to high, and beat until it forms stiff peaks.
5. Gently fold egg whites into chocolate mixture in 2 batches, followed by the whipped cream just until blended. Divide mousse among 6 ramekins and chill until firm, at least 2 hours (or overnight to prepare ahead).
6. Just before serving, in a small chilled bowl, beat remaining 1/4 cup cream with remaining 1 tsp sugar and whiskey (if using) until it forms soft peaks. Top each cup of mousse with a dollop of whipped cream and crushed pretzels.

Source: Adapted from Bon Appetit.

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Celebrate math and St. Patrick’s Day with a slice of this Irish cream pie made with a pretzel crust and topped with whiskey caramel. 

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You all know I love science, but did you also know I am a math nerd? I loved calculus. I say it in the past tense because after years of not utilizing it I barely remember how to do it. It just came easily to me and was like art in math form.

These days, even in my day job as a research scientist I primarily use simpler math equations, but on special occasions I get to do more geometric ones. As such I had to make sure to celebrate Pi Day! A very special occasion indeed.

Of course as I often do I chose to also draw inspiration from the upcoming St. Patrick’s Day holiday when choosing the flavor of todays pie – Irish Cream! Complete with a salty pretzel crust, fluffy white chocolate Irish cream filling, topped with whiskey caramel. Why not some more whipped cream and crushed pretzels to finish it off?

So how are you going to celebrate Pi Day? In case this pie isn’t speaking to you, I’ve linked up to several other bloggers’ recipes celebrating with other pie recipes. The list is right before the recipe!

More Recipes for Pi(e) Day

• Chocolate S’mores Pie by The Redhead Baker
• Cinnamon Swirl Apple Pie by Amy’s Cooking Adventures
• Sweet Potato Pecan Pie by West Via Midwest
• Carrot Tart by A Day in the Life on the Farm
• Banana Meringue Pie by Cheese Curd in Paradise
• Rhubarb Custard Pie by Hostess at Heart
• Irish Cream Pie with Pretzel Crust & Whiskey Caramel by The Spiffy Cookie
• Creamsicle Meringue Pie by Karen’s Kitchen Stories
• Lime Avocado Coconut Pie by Savory Moments
• Lattice Top Strawberry Pie by Magical Ingredients

In addition to all those delicious pies listed above, I would also like to point out that the only year I failed to post a recipe for Pi Day was 2020. Feel free to peruse all my previous creations dating back to 2011! Almost half of them are also St. Patrick’s Day themed which is no surprise since they are only 3 days apart. Two for one! There are also a couple savory options as well. 

Two years ago: Lucky Lemon Cream Pie

Three years ago: Coconut Chess Pie

Four years ago: Shepherd’s Pie Pizza

Five years ago: Shepherd’s Pie Potato Skins

Six years ago: Coconut-Pistachio Pie

Seven years ago: Crustless Ginger Blueberry-Pear Pie

Eight years ago: Banana Pudding Pie

Nine years ago: Flower Bouquet Cake Pops

Ten years ago: Cookies and Cream Peanut Butter Pie

IRISH CREAM PIE WITH PRETZEL CRUST & WHISKEY CARAMEL

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Yield: 12 servings Prep Time: 4 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

6 oz. mini pretzels, crushed

4 Tbsp unsalted butter, melted

FILLING

1/3 cup Irish cream liqueur

4 oz. white chocolate, chopped

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

TOPPING

Whiskey caramel sauce

More mini pretzels

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan with nonstick spray, set aside.
2. In a small bowl, combine the pretzel crumbs and butter. Stir together to moisten the crumbs, then pour into the pie pan. Press firmly onto bottom and up the side of the pie pan, using the flat bottom of a glass to ensure that the crust is even. Bake for 8-10 minutes, or until slightly golden. Allow to cool completely
3. Meanwhile, make the filling. In a small microwave safe bowl, heat the Irish cream in the microwave on high power for 30-seconds. Repeat for 15-second intervals until the Irish cream is steaming, but not boiling. Add the chopped white chocolate to the hot Irish cream and set aside, stirring occasionally, until all chocolate is melted and the mixture is cooled.
4. In a large bowl, beat together the cooled Irish cream, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into cooled pie shell. Using a spatula, smooth mixture to edges of pie. Chill in fridge at least 4 hours or overnight.
5. Serve slices with leftover whipped topping, caramel drizzle, and more crushed pretzels.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Afraid of Coronavirus? Let me tell you a little bit about it while you enjoy a sugar cookie made with Corona and lime.

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THIS POST WAS LAST UPDATED ON 12/29/20 – PLEASE CONSULT THE CDC FOR UP TO DATE INFO

When planning this #ScienceSundays post, I originally intended to write something similar to my last one about olive oil, except about honey. But then COVID-19 aka Coronavirus arrived and friends started asking me questions about it. I would like to preface this by saying I am not an expert on viruses (I work on bacteria which are very different) but I do know enough to ask the right people or look in the right places for gaps in my knowledge. The CDC being my primary on this topic.

Coronavirus – it’s the pandemic you’ve all heard about on the news lately. There have been over 19.4 million cases in the US to date (12/29/20) [1] and over 81.9 million worldwide causing social and economic disruption [2]. I know this can be frightening, and while I urge you not to panic, there are definitely reasons for precaution. While it has less reported infections and deaths than this season’s regular flu [3], as of 3/5/20 the fatality rate for coronavirus was 3.4% [3.1] compared to <1% for the flu [3.2].

As of 12/29/20 the fatality rate for COVID-19 was 1.7% in the US but is much higher in older age groups and other countries such as Mexico, Italy, and the UK [3.4]. Even at the rate that is it in the US overall, the daily deaths are equivalent to the September 11th attacks happening every day [3.5].

The best thing to do right now is to be diligent about limiting its spread, especially to those who are immunocompromised/chronically ill/elderly and already at higher risk of infection. In fact if you fall into that latter category the CDC urgently recommends you to stock up and stay home [3.3].

Similar to the virus that causes the flu, it can spread person-to-person up to 6 feet apart and also possible to contract from infected surfaces. Therefore stick to the basics you should follow every flu season: wash your hands, don’t touch your face, cover you mouth when you sneeze or cough (preferably with a tissue that is disposed of), clean frequently touched surfaces, limit large social gatherings, wear a mask when in public, and stay at home if possible – especially if you’re sick [4]. Don’t go to work, don’t send your sick kids to school, don’t hang out with friends/family, don’t run errands – STAY HOME.

But staying at home isn’t as simple as that for some, especially here in the US. Due to notoriously having little or no sick time it is difficult for people to stay home without receiving pay, particularly for certain socioeconomic groups [5]. Our workplace culture puts everyone’s health at unnecessary risk. So if you notice someone at work sneezing or coughing, try to keep your distance and do not touch anything they have come into contact with (granted you both should be wearing a mask regardless). Thankfully now many businesses, if able, have their employees working from home in an effort to flatten the curve (please check this post for more on that).

Please don’t listen to internet suggests to drink bleach (you’ll definitely get sick) or eat roasted garlic (although tasty) to prevent/treat illness. Unfortunately there was no vaccine available at first as they take time to make. I promise scientists would have one ready if it were possible (see an update about the vaccine HERE). Instead, remain calm, and enjoy these Corona-virus cookies made with concentrated Corona beer (which comically sales for it have gone down), hence the hyphenated name. Complete with pretzel protein spikes and lime glaze single stranded RNA.

Three years ago: “Great Butterscotch!” Boozy Milkshakes

Seven years ago: Peanut Butter Cup Crunch Brownie Mousse Pie

Eight years ago: Pizza Swirls

Nine years ago: Caramelized Honey Dijon Chicken Wrap

CORONA-VIRUS SUGAR COOKIES

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Yield: 2-1/2 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 (12 oz.) bottles of Corona beer (pale lager)*
• 2 Tbsp brown sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1 egg, room temperature
• 1/2 of a lime, zested
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Pretzel sticks, broken into thirds

ICING

• 1 cup powdered sugar
• 1/2 of a lime, zested (reserved from dough)
• 1 lime, juiced (from the zested halves)

Directions

1. Pour beer and brown sugar into a medium pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to a syrup (about 2 tablespoons*), keeping a close eye on it towards the end to make sure it doesn't get too thick.
2. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg, reduced beer, and lime zest until just combined. Slowly beat in flour, baking powder, and salt until it comes together into a dough.
3. Shape dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
4. When ready, preheat oven to 350 degrees and line baking sheets with parchment or silicone baking mats.
5. On a clean, floured surface, roll out one of the discs of dough to a little less than ¼-inch thick*. Cut with round cookie cutter and place on prepare cookie sheets 2 inches apart. Re-roll scraps and remaining dough to make more cut outs. Stick pretzel pieces into the dough around the edges.
6. Bake for 8-10 minutes, until set but not yet turning golden on the bottom edges. Let cool for 10 minutes before transferring to a wire rack to cool completely.
7. While the cookies cool, make the icing. Mix all ingredients in a medium bowl until pasty. For a thicker frosting, add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency. For thinner icing add more lime juice. Decorate cooled cookies with icing and allow to firm before stacking or storing.

Notes

* Don't want to use beer? You can substitute the beer+sugar reduction with 2 Tbsp honey/syrup.

References:

[1] https://www.cdc.gov/coronavirus/2019-ncov/cases-in-us.html

[2] https://www.livescience.com/new-china-coronavirus-faq.html

[3] https://www.hopkinsmedicine.org/health/conditions-and-diseases/coronavirus/coronavirus-disease-2019-vs-the-flu

[3.1] https://experience.arcgis.com/experience/685d0ace521648f8a5beeeee1b9125cd

[3.2] https://www.cdc.gov/flu/about/burden/preliminary-in-season-estimates.htm

[3.3] https://www.cnbc.com/2020/03/09/many-americans-will-be-exposed-to-coronavirus-through-2021-cdc-says.html

[3.4] https://coronavirus.jhu.edu/data/mortality

[3.5] https://jamanetwork.com/journals/jama/fullarticle/2774465

[4] https://www.cdc.gov/coronavirus/2019-ncov/about/prevention-treatment.html

[5] https://www.theatlantic.com/health/archive/2020/02/coronavirus-could-hit-american-workers-especially-hard/607213/

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love the Ben & Jerry’s ice cream Chubby Hubby? I turned it into a no-bake haystack cookie!

This is the last official #PBchocSat of 2019! If the Buckeyes beat Clemson tonight we will have one more game in the College Football Playoffs but it’s on a Monday. So keep your fingers crossed for a #PBchocMon! I have a few ideas up my sleeve ;-). But lets focus on the present and these no-bake haystack cookies.

These chubby hubby haystack cookies have all the same components as the Ben & Jerry’s ice cream: pretzels, chocolate, and peanut butter. My mom used to always make haystack cookies with butterscotch and usually chow mein noodles, when she could find them. If not she used pretzel sticks so I went with those from the start.

I know Christmas is behind us, but there’s still plenty of cookie-eating days in your future before many of us start the typical New Years resolutions to be healthier. Since they are similar, add my Buddy the Elf Spaghetti Cookies to the list while you’re at it.

Four years ago: Oreo Cupcakes

Five years ago: Pomegranate Mimosa

Seven years ago: Chicken with Mustard Cream Sauce

Eight years ago: Cranberry and Orange Granola

Nine years ago: Chicken Scallopine with Sage and Fontina Cheese

PEANUT BUTTER & CHOCOLATE HAYSTACK COOKIES

Makes approximately 2 dozen

Ingredients:

1 (12 oz.) bag peanut butter chips

1 Tbsp creamy peanut butter

1 cup peanuts, chopped

1-1/2 cups stick pretzels, broken in half

1/4 cup semisweet chocolate chips

Directions:

1. Line a cookie sheet with wax paper and set aside.
2. In a double boiler, melt peanut butter chips and peanut butter, stirring frequently. Once completely melted, remove from heat, add nuts and pretzels, mix until fully coated. Drop by tablespoonfuls onto prepared cookie sheet.
3. In a small microwave-safe bowl, microwave chocolate chips in 30 second intervals, stirring in between, until smooth. Drizzle over haystacks and refrigerate for 30 minutes or until set.

Source: My mom’s Butterscotch Haystack Cookies.

It’s hard to beat bacon on a stick, especially when goat cheese is involved and the stick is a pretzel. These easy bacon goat cheese pretzel pops are great for parties.

There are several recipes that I discovered in my early years of cooking on my own in college and a little later when I finally started my own blog that have stuck around, that’s how you know they are good ones. Unfortunately, back in the day Pinterest and hashtags did not exist so recipes I wanted to hold on to were either printed and filed away who knows where or saved as PDFs (a great idea until I got tired of sorting them all into folders). This recipe is one that I have had to scour the internet for more than once over the years, proving that my google skills are strong given that I only knew they were min cheese balls covered in bacon and mistakenly thought they were made with blue cheese instead of goat cheese.

Fun fact, I first tried this recipe from The Kitchn 8 years ago while making dinner with friends on NYE, just over 1 year after I started this blog of mine. Fast forward to the present and now I am in a cookbook club of which the Editor-in-Chief of The Kitchn is a member. A fact I was clueless about when I first met her (not that I could have known). I tried not to fall out of my chair one night when others were casually inquiring about recent articles on her “website” and I asked “which website?” to which she responded matter-of-factly “The Kitchn”. She even shared an article about one of our most recent cookbook club nights and invited everyone to join The Kitchn’s virtual cookbook club!

Three years ago: Weekly Meal Plan #29

Five years ago: Healthy Vegetarian Taco Salad

Six years ago: Mixed Berry Slab Pie

Seven years ago: Roasted Cherry Brownie Cheesecake

BACON GOAT CHEESE PRETZEL POPS

Makes 2 dozen

Ingredients:

4 oz. goat cheese, room temperature

4 oz. cream cheese, room temperature

2 Tbsp finely chopped fresh basil, divided

Pinch of freshly ground black pepper

1/4 cup pecans, finely chopped

6 slices of bacon, cooked crispy and finely chopped

24 small pretzel sticks

Green apple slices, for serving

Directions:

1. In a medium bowl, beat together the goat cheese and cream cheese until smooth. Add 1 tablespoon of basil and black pepper, mixing until well distributed.
2. With wet hands, form 1-inch balls and place on a parchment lined plate/baking sheet.
3. In a small bowl, mix together the pecans, bacon, and remaining basil. Roll cheese balls in the bacon mixture, pressing with your fingers to help it stick. Refrigerate until ready to serve.
4. When ready, insert pretzel sticks* and serve on a platter along with some green apple slices.

* If the pretzels are added too soon they will become soggy.

Source: Adapted slightly from The Kitchn.

Trail mix is delicious but have you tried an exclusively peanut butter and chocolate version? My Ohio pride is showing in this buckeye trail mix.

It’s the start of my favorite time of the year (at least for my blog) – #PBchocSat! Where I post a new peanut butter and chocolate recipe to cheer on my alma mater Buckeyes. To really start with a bang I enlisted some blogger friends to join me in sharing their own peanut butter and chocolate creations, which are listed right before the recipe so make sure you check them out too.

My recipe is not so much of a recipe as all you do is add a bunch of dry ingredients into a bowl and you’re done. But it’s also #NationalTrailMixDay and you know I love a good food holiday mashup so I made a Buckeye themed version complete with miniature buckeyes. I almost made them myself, but I found premade minis at a local candy store right down the street from my house and I couldn’t resist the convenience (and supporting local!). The other ingredients are peanuts, scarlet and gray M&Ms (also from the local candy store), peanut butter stuffed pretzels, and chocolate covered raisins (I had to get something slightly nutritious in there).

Normally I would be posting up on the couch (or attending the game in person but alas as I am no longer an OSU employee I lost the perk of easily buying season tickets) to watch all the college football today, but instead I have been magically whisked away to Delaware (the state, not the town in Ohio which I actually visited last weekend). Long story short, originally my mom, stepdad, aunt, and uncle were going to visit this weekend but my mom had 4 mini strokes and they also took her off her main bipolar medication so we are going there instead for obvious reasons.

Happy #PBchocSat! Satisfy your peanut butter and chocolate cravings by checking out all the recipes we made:

• Buckeye Trail Mix by The Spiffy Cookie
• A #PBChocSat Twofer: Dangerous Cupcakes and Homemade Snickers by Culinary Adventures with Camilla
• Buckeye Crunch Popcorn by Palatable Pastime
• Vegan Dark Chocolate Peanut Butter Swirl Cupcakes by The Baking Fairy
• Muddy Buddy Rice Krispie Treats by Kate’s Recipe Box
• Peanut Butter and Chocolate Strudel by A Day in the Life on the Farm
• Peanut Butter and Chocolate Shortbread Bars by Karen’s Kitchen Stories
• Chocolate Peanut Butter Bundt Cake by The Redhead Baker
• Peanut Butter and Chocolate Nice Cream by Cooking With Carlee
• Keto Peanut Butter Cups by Our Good Life
• Classic Peanut Butter Chocolate-Filled Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

One year ago: Tropical Granola Chocolate Bark

Two years ago: Bacon Buckeyes

Three years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Four years ago: No-Bake Chocolate Hazelnut Pie

Six years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Eight years ago: Stone Fruit Hand Pies

BUCKEYE TRAIL MIX

Makes 7 cups, serves 14

Ingredients:

2 cups roasted peanuts

1 cup miniature buckeye candies (homemade or store bought)

1 cup gray candy coated chocolate (such as M&Ms)

1 cup red candy coated chocolate (such as M&Ms)

1 cup peanut butter stuffed pretzels

1 cup chocolate covered raisins

Directions:

1. In a large bowl, mix all ingredients together until distributes.
2. Store in an airtight container until ready to serve or separate into baggies for individual 1/2 cup portions.

Source: The Spiffy Cookie original

Boards should not be limited to just savory appetizers. Serve up this sweet peanut butter & chocolate charcuterie board compiled with all your favorite items.

For today’s #PBchocSat I am posting a non-recipe for a peanut butter and chocolate themed board because boards seem to be the cool thing right now and I’m all for throwing a bunch of my favorite things on a plate. I used to gather up fruit, cheese, and crackers and call it dinner in college and grad school whenever I was too tired or stressed to even order food for delivery, let alone cook anything.

You could really use any of your favorite peanut butter and chocolate items to make this board. I considered all kinds of things such as brownie brittle, chocolate chip cookies, peanut butter cookies, peanut butter stuffed pretzels, chocolate rice cakes, peanut butter dip, Nutella dip, fresh and dried fruit to go with the dips, peanut butter mousse, Reese’s pieces, chocolate bars, and the list goes on. I almost did it all but decided to reign it in a bit.

So what did I use? As a frequent baker I have a lot of peanut butter and chocolate flavored things on hand. I did grab a couple things from the store but most I had stocked already. For dipping and spreading I laid out some chocolate peanut butter hummus, white chocolate peanut butter, and chocolate honey. All of which could then be used on chocolate graham crackers, pretzel crisps, mini Nutter Butter cookies, mini Oreo thins, peanut butter and chocolate flavored puffs, buckeyes of course, and some peanuts for good measure/to fill in the cracks. Oh and in case you couldn’t tell, I set it up on an Ohio shaped cutting board.

Here’s hoping my favorite buckeyes, in football form, can pull off a win against Michigan State on the road today to help fuel us through the remainder of the season for another away game against Maryland and then to the last game at home against Michigan – which we will be attending!

Check out my other creations including a fall charcuterie board and a BBQ pork version!

Four years ago: Friendsgiving & CorningWare

Five years ago: Mini Cranberry Pistachio Cheese Ball

Six years ago: Reese’s Peanut Butter Cup Ice Cream

Seven years ago: Gluten-Free Bacon-Swiss Penne

PEANUT BUTTER & CHOCOLATE DESSERT BOARD

Serves 6-8

Ingredients:

1/4 cup PB&Co white chocolate wonderful peanut butter

1/4 cup Winterpark chocolate honey

1/4 cup chocolate peanut butter hummus

1 package chocolate graham crackers, broken into strips

1/2 cup pretzel crisps

1/2 cup mini Nutter Butter cookies

1/2 cup mini Oreo thin cookies

1/2 cup Popchips nutter puffs

About 6 buckeye candies (I made regular and inside-out)

1/4 cup lightly salted peanuts

Directions:

1. Place peanut butter, honey, and hummus into small prep bowls or ramekins and place on a serving board with space in between.
2. Distribute the graham crackers, pretzels, cookies, puffs, and buckeyes on the board, filling empty space with peanuts.

Source: The Spiffy Cookie original