Ingredients

• 3 tablespoons butter
• 1 package {10 oz.} marshmallows
• 6 cups rice crispy cereal
• 1 cup Buncha Crunch candy, plus more for topping
• chocolate drizzle
• peanut butter drizzle

Instructions

1. Line a 9x13 inch pan with parchment or grease thoroughly with baking spray to prevent sticking.
2. In a large saucepan, melt your butter on medium heat.
3. Add your marshmallows and stir until they are completely melted.
4. Add your rice crispy cereal, 2 cups at a time, and mix well.
5. Take your rice crispy mix off of the heat, and stir in your Buncha Crunch. Keep in mind that the longer you stir, the more they will melt. I mixed it as quickly as possible before pouring it in the pan.
6. Pour your rice crispy mix into prepared pan and using a spatula, press firmly until it is level.
7. Top with additional Buncha Crunch, and let cool.
8. To make the chocolate and/or peanut butter drizzle, you will need Candy Melts. You can pick them up at any craft store.
9. Melt the candy according to the package directions.
10. Using a disposable piping bag or ziploc bag, pour melts into the bag and snip the end.
11. Drizzle the rice crispy treats with the chocolate/peanut butter both vertically and horizontally.

Ingredients

• 3 cups flour
• 1/4 cup cocoa
• 1 tablespoon + 1 teaspoon baking soda
• 1 teaspoon baking spice
• 2 tablespoons castor sugar
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup whole milk
• 10 tablespoons {1 1/4 sticks} butter, chilled and cut into 1/2 inch cubes
• 1/2 cup mini-chocolate chips
• 1 large egg, beaten well for egg wash
• Caramel sauce, homemade or store bought {optional}

Instructions

1. Preheat oven to 425 degrees and line baking sheet with silapat or parchment paper.
2. In a small bowl, beat 2 eggs and milk; set aside.
3. In your stand mixing bowl, sift flour, cocoa, baking soda, baking spice, sugar, and salt.
4. Using your paddle attachment, add butter and mix on medium speed until the mixture looks like the consistency of wet sand; You should only have pea-sized bits of butter.
5. Using a spatula, fold in the mini-chocolate chips.
6. On low speed, add your egg-milk mix to your dough mixture until dough just comes together.
7. Turn out dough onto your well-floured work surface.
8. Knead your dough just a few times to prevent it from sticking to the surface; do not overwork.
9. Flour your rolling pin and roll out your dough into a 3/4-inch round.
10. Using a knife, or better yet, a pizza cutter, slice your dough into 8 slices.
11. Brush the tops of your slices with the egg wash, making sure not to let it drip down the sides.{This can prevent the dough from rising properly.}
12. Sprinkle the tops of your scones with sanding sugar.
13. Place scones in the oven and reduce the temperature to 400 degrees.
14. Bake for 15-20 minutes and let cool for 10 minutes.
15. Drizzle with caramel sauce right before serving.
16. May be served warm and can be stored in an airtight container for 2-3 days.

Ingredients

• 3/4 cup butter
• 1 cup granulated sugar
• 2 eggs
• 1 1/4 cup flour
• 1/2 cup cocoa
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup macadamia nuts, coarsely chopped
• 1/2 cup tart cherries, coarsely chopped

Instructions

1. Preheat oven to 350 degrees and line your cookie sheet with parchment paper or a silapat.
2. In your stand mixing bowl, combine butter and sugar until light and fluffy.
3. Add one egg at a time to the mixture until well combined.
4. Add vanilla to your butter mixture.
5. In a medium bowl, combine flour, cocoa, baking soda, and salt.
6. Slowly add your flour mixture to your butter mixture, a little at a time until combined.
7. Fold in your macadamia nuts and tart cherries.
8. Drop tablespoon sized cookie drops onto your baking sheet and bake for 10 minutes.
9. Let cookies cool on a wire rack for several minutes.

Ingredients

• For the syrup:
• 1 cup granulated sugar
• 1/4 cup water
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• For the egg wash:
• 8 eggs
• splash of milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• mini chocolate chips
• powdered sugar (optional)

Instructions

1. In a medium saucepan, combine sugar, water, cinnamon and vanilla.
2. Stirring constantly, cook on medium-low heat until the sugar is completely dissolved, about 5-7 minutes.
3. If your syrup begins to thicken, simply reheat on the stove or in the microwave for a few seconds.
4. Heat your large frying pan on medium-high heat and melt a tablespoon of butter to lightly grease your pan.
5. Slice your challah bread loaf about 1 inch thick, using a serrated knife.
6. Combine your eggs, milk, cinnamon, and vanilla in a shallow, wide mouthed, bowl. Your bowl needs to be wide enough to dip your bread slices in.
7. Dip your sliced challah bread in your egg mixture and make sure both sides are covered completely.
8. Carefully place bread in pan and fry 2-3 minutes before flipping to the other side. If you find that your pan is too hot, then turn down your heat to medium.
9. Drizzle syrup on french toast and top with mini chocolate chips and powered sugar.