PINK M&M Treats
This might be one of the last pink thing I make this month, but who knows… I think our coworkers and friends might be sick of seeing pink baked goods! Although I’m sure they don’t mind. I’m submitting these for my Power of Pink Challenge. I love making these M&M Treats because they’re so easy but SO FREAKING tasty. Especially if you love salty-and-sweet things. One of my personal favorite combinations is chocolate with anything salty – pretzels, potato chips, Fritos… I’ve used this last combo a couple times throughout the years, including the Frito candy I made last year and the Frito-candy inspired cupcakes I made for Cupcake Hero: Cocoa. And I love all things simple. It is fun to bust out some advanced baking skills, but sometimes the simplest things are the best. These little guys are a perfect illustration of that thought.
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 have a favorite…but the 24 hour weight for them is a super pain! It felt awesome when I finally found..The One! So I am sure you were just as thrilled!
Just wondering if it’s ok to double or triple this recipe or does it need to be done in small batches?
Thanks!
beantownbaker — November 26th, 2013 @ 9:37 am
I have doubled this recipe and it worked out just fine.
I’ve been making this recipe for years now and it is always a huge success. I make one slight change, I add a 1/2 teaspoon of espresso powder at the sugar stage and I love how it brings out the chocolate to a different level.
beantownbaker — January 2nd, 2014 @ 1:33 pm
Oh that’s a great change. I’ve never tried adding espresso powder to my chocolate chip cookies. I’m going to have to try that next time for sure!