M&M, that spells MMmmm… (Eat to the Beat)
…MMmmm that’s the sound that you make when you eat ’em. When I die, bury me in M&Ms!
Ok hubby had never heard the M&M song before but I was singing it all afternoon when I made these little guys. I picked up some Halloween M&Ms and a bag of pretzels on my way home. I had some leftover candy melts from the cupcake bites I made earlier this month.
I’m so glad that I realized *duh* that I could use those for these little treats. In the Midwest you can find almond bark at any grocery store. Usually, that’s what I use and I spoon it onto the pretzels. But after making the cupcake bites, it just dawned on me that the white Wilton candy melts would also work. And it’s a lot less messy to use the squeeze bottle instead of a spoon.
I still say this is a two-man job. It can be done by yourself but it’s just easier to have 4 hands on the job rather than two. Luckily, Hubby loves these things and enjoys making them with me.
Easy M&M Treats (by ME!)
1 1-lb bag of mini-pretzels
2 big bag of M&Ms
2 packages of Almond Bark or 2 bags of Wilton candy melts (white)
Line 2 cookie sheets with waxed paper. Lie pretzels (flat side down) on the waxed paper. They can be very close to each other.
Melt almond bark/candy melts according to the directions on the package. Using a spoon, scoop some of the melted almond bark into the holes of the pretzels OR using a squeeze bottle, squeeze melted candy into holes of pretzels.
Before it starts to set, put 3 M&Ms into the holes. This is where it helps to have an extra set of hands. Usually I pour the melted almond bark while Hubby puts the M&Ms in.
When the sheet is full, put it in the freezer or outside to let the almond candy is set. I like to store mine in the freezer as well.
I’m submitting this to Elly’s Eat to the Beat since I couldn’t stop singing the whole night I made them (and the next day when I typed up this post)!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a gorgeous chocolate!! I adore deep chocolate ice creams.
beantownbaker — May 31st, 2013 @ 10:07 am
You would definitely love this then. It’s so rich and chocolatey!
I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!
beantownbaker — May 31st, 2013 @ 10:08 am
I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!
I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!
beantownbaker — May 31st, 2013 @ 10:07 am
I agree, it was complete torture, especially after taking a taste after it had processed in the machine…
A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!
You can tell just by looking at this how rich and awesome it is!!
beantownbaker — June 7th, 2013 @ 8:52 am
It’s seriously difficult to scoop it’s so thick!
wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉
beantownbaker — June 7th, 2013 @ 8:53 am
This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.
Who isn’t a fan of chocolate?! This looks amazing 🙂
I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?
beantownbaker — June 16th, 2013 @ 7:47 pm
i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.