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When it comes to the holidays, is there anything better than homemade treats? Melissa and her daughter Marquesa kicked off their holiday baking tradition with these two delicious (and adorable) treats. Watch how they make them in the videos above, and find the corresponding recipes below!

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CHIPITS® Reindeer Pops

Makes about 24 pops

WHAT YOU NEED:

  • 1/4 cup butter or margarine (50 mL)
  • 4 cups miniature marshmallows (1 L)
  • 3/4 cup smooth peanut butter (175 mL)
  • 5 cups cereal (1.25 L)
  • 1 3/4 cups HERSHEY’S CHIPITS Semi-Sweet Chocolate Chips or Milk Chocolate Chips (melted) (300 g)
  • Cookie icing, holiday round décors and sprinkles
  • Mini pretzels and mini red jelly beans

WHAT YOU DO:

  1. Melt butter in a large saucepan over low heat. Add marshmallows and peanut butter; stir until completely melted. Add cereal; stir until coated.
  2. Working quickly, with damp hands, form ¼ cup (50 mL) portions into firmly packed round balls. Insert a candy stick into each ball.
  3. Dip each ball into melted chocolate; gently tap the stick on side of bowl to remove excess.
  4. Decorate using pretzels, jelly beans, Cake Mate Cookie Icing, Holiday Round Décors and Sprinkles.
  5. Chill until set; wrap in plastic and tie with a ribbon.

TIPS:

  1. Pierce a block of Styrofoam and insert the dipped pops. It will keep them upright while the chocolate sets.
  2. Use leftover melted chocolate to re-attach antlers that are less secure.
  3. Use a greased, ¼ cup (50 mL) dry measure to portion out the peanut butter mixture.
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CHIPITS® Reindeer Pancakes

Makes 12 pancakes

WHAT YOU NEED:

  • 2 cups all-purpose flour (500 mL)
  • 2 tbsp granulated sugar (30 mL)
  • 2 tsp baking powder (10 mL)
  • 1 tsp baking soda (5 mL)
  • 1/4 tsp salt (1 mL)
  • 2 cups buttermilk (500 mL)
  • 1/4 cup melted butter, divided (50 mL)
  • 2 eggs, beaten (2)
  • 3/4 CHIPITS Milk or Semi-Sweet Chocolate Chips cup (175 mL)

WHAT YOU DO:

  1. Whisk flour with sugar, baking powder, baking soda and salt. Add buttermilk, half the melted butter and the eggs; stir just until combined (batter will be lumpy).
  2. Preheat a large, nonstick skillet or griddle over medium heat. Brush skillet with some of the remaining melted butter. In batches, pour about 1/3 cup (75 mL) batter per pancake into skillet, leaving space between pancakes.
  3. Sprinkle each pancake with a few chocolate chips. Cook for 2 to 3 minutes or until bubbles form on the surface. Flip and cook for 1 minute or until golden brown.
  4. Wipe skillet clean if needed. Repeat with remaining melted butter, pancake batter and chocolate chips. (Hold prepared pancakes in a warm oven until ready to serve.)
  5. Cut the cooked pancakes into triangles.
  6. Add 1 cup of CHIPITS Semi-Sweet Chocolate Chips to a microwave safe bowl and heat for 1 minute at medium high. Remove and stir and then put back into the microwave for 15-20 second intervals until consistency is smooth and creamy.
  7. Spread the melted chocolate along the top of the triangle and let cool.
  8. Use store-bought candy eyeballs and raspberries for the nose.
  9. Break up pretzels for the antlers.