Jingle Jangle Cookies

Jingle jangle is such a treat of Trader Joe’s and were the inspiration for these kitchen-sink style cookies. They have toffee, M&Ms, pretzels, and peanuts! The mix is chocolate covered but I wanted the sweet-salty mix here. Swap any of the candy to go from holiday to anytime.

Jingle Jangle Cookies
Ingredients:

2 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 additional yolk, at room temperature
2 cups candy (1 cup toffee bits, 1 cup mini M&Ms)
1 cup chocolate chips
1/4 cup roasted peanuts
1/2 cup chopped pretzels

Directions:
Whisk together the flour, salt, baking powder, and baking soda.
In a stand mixer or hand mixer, beat together the butter, brown sugar, and white sugar.
Add in the egg and yolk, mixing well.
Slowly pour in the dry ingredients until well mixed.
By hand, mix in the toffee and M&Ms.

Scoop into small balls – roughly golf/ping pong size. Refrigerate for 1 hour.

Preheat the oven to 350-degrees.
Bake on parchment lined baking sheets for ~12 minutes.

Out of the oven, top with pretzels and peanuts while still hot on the baking sheet. Allow to cool 2-3 minutes and transfer to a wire cooling rack.
Enjoy!

These Popcorn Bucket Cookies are the base I went with but have a movie-themed with popcorn and even gummy candies though I took it more salty-sweet. Buncha Crunch, Reeces Pieces, KitKats, or butterscotch chips in there too.

Nutella Dessert Cheeseball

This couldn’t be cuter for your Superbowl spread, right?! It’s sweet and easy to prep ahead of time too!

Nutella Dessert Cheeseball
Ingredients:
serves 6
1, 8oz package cream cheese, softened
1/4 cup Nutella
1/4 cup powdered sugar
1/4 cup mini chocolate chips
1/2 teaspoon vanilla
3 tablespoons chocolate sprinkles
either a tube of vanilla frosting, or slice of provolone/white cheese for laces

Directions:
Add cream cheese, nutella, powdered sugar, chocolate chips, and vanilla to a bowl.

Beat with a hand mixer until fully combined.
Spoon onto a piece of plastic wrap and ball up. Refrigerate for at least 2 hours, or overnight.

To serve, unwrap and form into an oval and either roll in sprinkles, or spoon sprinkles over the top.
Decorate with laces – mine was a long strip of provolone with cross strips.
Serve with graham crackers or vanilla wafer cookies, or pretzels.
Enjoy!


If this dessert/sweet-treat isn’t on your menu, I’ve also made a savory cheeseball coated in crumbled bacon, with BBQ sauce, and caramelized onions which is awesome too.

The Three Bite Rule - Football Cheeseball

Hot Chocolate Dip

I love dessert dips! This one was chocolate based and had some marshmallows and sprinkles on top. Add some graham grackers and you have s’mores! Swap marshmallows for peanut butter cups or a pb swirl! Ooo a raspberry swirl with chocolate would be great too. Nutella! The possibilities are endless.

Hot Chocolate Dip - The Three Bite Rule

Hot Chocolate Dip
Ingredients:

1 package of cream cheese
4 oz cool whip (1/2 of an 8oz container)
3 tablespoons hot chocolate mix
1/4 cup water
2 tablespoons chocolate ice cream topping
1 teaspoon chocolate sprinkles
1 teaspoon mini marshmallows
graham crackers or teddy grahams to dip

Directions:
Allow the cream cheese to come to room temperature and make the hot chocolate very concentrated and let cool.
Whip together the cream cheese, cool whip, cooled hot chocolate, and chocolate sauce.

Keep cool until serving.

Hot Chocolate Dip - The Three Bite Rule

Top with sprinkles and mini marshmallows and serve with dippers!

Hot Chocolate Dip - The Three Bite Rule

I loved this. The kids ate a solid amount and then just spooned up their leftover portion.

Chocolate Dipped Chips

This does not exactly need a recipe but these are a fun treat for the non-bakers out there – like me! Pretzel rods are much easier but the chips felt very fun. I love any sweet and salty. These are good idea for your back pocket if you need something to bring to a host.

It is a little bit of a labor of love – melted chocolate means you need to be ready before it cools and hardens or keeping it low to not seize up. It probably isn’t a task for a perfectionist, but I think the toppings help disguise any irregularities.

Chocolate Dipped Chips
Ingredients:

Chips
1 cup chocolate chips
sprinkles
heath topping/sea salt/nuts/any toppings you like

Directions:
Set up the toppings, the melting station, and wax paper to let them dry/cool on.
Melt the chocolate chips – either a double boiler, or in the microwave in 30 second bursts.
Dip the chips and use a spatula to better spread it or to wipe off if there’s too much.
Lay the chips down and sprinkle with toppings within a minute or two – before they dry.

Let sit and dry/harden/cool for about 15 minutes. Then store in an air tight container for a few days or until you’ve eaten them all!
Enjoy!

Snickerdoodle Muddy Buddy

This has one special ingredient that makes it so so special. Butter extract gives cookie vibes or you could skip it and just call this churro muddy buddies! These go nicely with some dessert wine, or an afternoon pick-me-up, as anytime treats.

The Three Bite Rule - Snickerdoodle Muddy Buddy

I didn’t do my greatest job mixing, so don’t be like me. The kids happily pick out the melted chocolate chunks so they’re OK with it, but I like it more even. Next time!

Snickerdoodle Muddy Buddy
Ingredients:

6 cups rice chex
12 oz bag white chocolate chips
1/2 teaspoon butter extract
2/3 cups powdered sugar
1/4 cup brown sugar
1 tablespoon cinnamon

The Three Bite Rule - Snickerdoodle Muddy Buddy

Directions:
Melt the chocolate (microwaved at 20 second intervals and stirred, and returned to the micro, or, over a double boiler). Add in the butter extract and stir well.
Add the chex to a zip-top bag, pour the chocolate into it and shake/stir and quickly add in the sugars and cinnamon.

The Three Bite Rule - Snickerdoodle Muddy Buddy

Spread it out onto a tray to cool/dry.

The Three Bite Rule - Snickerdoodle Muddy Buddy

Enjoy!

I plan to use some butter extract for a coffee syrup. It is a warm flavor that feels like it could easily sub for vanilla in many dishes too.