Peppermint Bark Popcorn

2 bags microwave popcorn* (use natural/lightly salted)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tsp. peppermint extract
3/4 C semi-sweet chocolate chips

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy meat mallot.

To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.

When your almond bark is melted, add the peppermint extract. Place your popcorn in a large bowl and pour the almond bark over it, then stir to combine. Then sprinkle the candy canes all over (okay, you can just dump it all in at once). Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!


While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.


When chocolate is hardened, use your hands to break up popcorn into chunks
Toss in a bowl, a jar, a cute package, or in your mouth :)

Monster Munch {Halloween Popcorn Mix}

• 1 package Almond Bark (1 lb)
• 12 C popped popcorn (about 1/2 C kernals)
• 1 C candy corn
• 1 C dry roasted, salted peanuts
• 1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

This makes a big batch so it's great for packing up into cute bags and sharing!

Goblin Grub {Chewy Chex Cereal Mix}

6 1/2 c. Rice Chex

4 1/2 c. Golden Grahams

1 c. sliced almonds

2 c. coconut

3/4 c. (1 1/2 sticks) real butter

1 c. sugar

1 c. light Karo syrup

1 tsp. vanilla

In a VERY LARGE bowl, combine cereal, almonds, and coconut. Set aside.In a large saucepan, combine butter, Karo syrup, and sugar. Bring to a boil, reduce heat, and cook for three minutes. Remove from heat and stir in vanilla. While the mixture is still hot, pour over the cereal mixture

1. stir well so the candy mixture coats the cereal.
2. You can either serve this in a large bowl it out into treat bags and tie with a ribbon

Razz.Ma.Tazz Bars

3/4 c. (1 1/2 sticks) butter
3 c. Nestle White chocolate chips (divided)
3 large eggs
3/4 c. sugar
1 1/2 c. flour
3/4 tsp. salt
3/4 tsp. almond extract
3/4 c. seedless raspberry jam
1/4 c. toasted sliced almonds (optional)

Preheat oven to 325°. Grease and sugar 9x13 inch pan.
Melt butter in medium sized glass bowl for 1 minute. Stir. Add 1 1/2 c. white chips. Let stand. Do not stir.
Beat eggs in large bowl until foamy. Add sugar and beat until light lemon colored... about 5 minutes. Stir in butter/white chip mixture. Add flour, salt and almond extract. Mix at low speed until combined. Spread 2/3 batter into pan. (I can't ever get it to spread so I just drop by spoonfuls evenly on bottom. You can spread it out a little bit after it has been in the oven if you need to). Bake for 15-20 minutes or until the edged start to brown. Remove from oven to a wire rack. Heat jam in microwave for about 30 seconds. Stir and spread on warm crust. Add remaining 1 1/2 c. white chips into remaining 1/3 batter and drop by spoonfuls onto jam. Sprinkle with almonds if desired. Return to oven and bake an additional 25-30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Note... The first time I made these, I was sure I had some seedless raspberry jam but I didn't! So I made them with my homemade Black/Raspberry Peach jam and they were fantastic!

Chocolate Pudding Cake

1 c. flour
3/4 c. sugar
2 T. cocoa
2 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. oil
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Mix first 5 ingredients, then add milk and oil. Pour in a 9x9 square pan. Then mix brown sugar and cocoa and sprinkle over mixture. Pour hot water over whole pan. Bake at 350 for 30-40 minutes.