Kid Activities
1000's of Ideas for Childcare Professionals & Teachers!

No Bake Recipes Page 2

January 2, 2012 18:36 by Barbara Shelby

This is Page 2...back to page 1


CROCKPOT WEENIES AND SMOKIES...Good all year... but remember these for July: July is "National Hot Dog Month"!

2 packages Cocktail wieners or Little Smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
Combine cocktail wieners or little Smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.


1 large jar (18 ounces) apricot or pineapple preserves
1/2 cup prepared mustard, yellow
6 green onions, with green, sliced
2 pounds cocktail franks or mini smoked sausages
In slow cooker, combine preserves and mustard. Stir in sliced green onions and franks or sausages. Cover and cook on LOW for 3 to 4 hours, or until very hot. Stir to blend ingredients and serve immediately with toothpicks.


(Crock Pot or Stove Top)
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup brandy or apple juice concentrate
1 package cocktail hot dogs or regular hot dogs cut in 1 inch pieces
Mix all ingredients together; Put into crock pot on low for several hours.


3 packages hot dogs, cut into thirds
1 pound bacon, each piece cut in half
1 (2-pound) bag brown sugar
Wrap each piece of hot dog in a bacon strip. Place hot dogs in slow cooker. Pour bag of brown sugar over top. Cook on low until sugar melts.
Serves 18 as an appetizer.


1 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon red wine vinegar
2 teaspoons soy sauce
2 teaspoons Dijon mustard
1/8 teaspoon garlic powder
1 pound frankfurters, cut in 1-inch pieces or 1 pound cocktail wieners or smoked sausages
Place ketchup, brown sugar, vinegar, soy sauce, mustard and garlic in a 3 -quart slow cooker. Cover and cook on high setting until all elements blend into one delicious whole, about 1 to 2 hours. Stir in frankfurters. Cover and cook until thoroughly heated, 1 to 2 hours. Turn on low to keep warm and serve.
Serves: 6 to 8 as appetizer


1 lb. bacon, sliced in half crosswise
Brown sugar
Slice hot dogs crosswise in half. Wrap each hot dog half with a bacon strip. Fasten with toothpick. Layer in slow cooker/Crock Pot, sprinkling each layer with a thin layer of brown sugar. Repeat layers until hot dogs run out.
Cook on low for 2 to 3 hours, stirring gently every 20 minutes.


1 cup chili sauce
1 cup currant jelly
3 tablespoons lemon juice
1 tablespoon prepared mustard
2 pounds cocktail franks, or hot dogs cut into 1-inch pieces
2 cans (8 ounces each) pineapple chunks
1.  Combine first four ingredients in Crockpot; mix well to break up jelly chunks.
2.  Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients.
3.  Add cut-up hot dogs or cocktail franks.
4.  Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.



10 Hostess Twinkie
1 (3 1/2 ounce) box instant vanilla pudding
1 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
2 boxes sweetened frozen strawberry, thawed

  • Slice Twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
  • Pour strawberries all over the top.
  • In a large bowl, mix pudding, milk and whipped topping until well combined. Spread over strawberries.
  • Cover and refrigerate several hours overnight.


2 boxes Twinkies
1 large box strawberry gelatin
1 large box instant vanilla pudding
1 can strawberry pie filling
1 container Cool Whip
1.  Line a 13 x 9-inch pan with Twinkies.
2.  Mix gelatin according to package directions and pour over Twinkies.
3.  Prepare pudding as directed and pour over gelatin.
4.  Cover with pie filling and then top with Cool Whip.
5.  Sprinkle with pecans. Chill at least 2 hours before serving. Serves 8 to 10.


16 Twinkies
7 (1.20 oz.) Heath bars, freeze shortly to crush each
1 pkg. French vanilla pudding or chocolate pudding
2 c. milk
8 oz. Cool Whip
   1.  Make pudding according to package directions, using 2 cups of milk.
   2.  Cut Twinkies in half lengthwise and place 1/2 on bottom of 9 x 13 inch pan; cream side up.
   3.  Top with 1/2 of the crushed Heath bars.
   4.  Cover with pudding and place remaining Twinkie halves on top.
   5.  Top with Cool Whip.
   6.  Garnish with remaining of Heath bars. Let set overnight



Materials: Fruit Juice, Club Soda
Directions: Fill a glass 2/3 full with your favorite fruit juice. Then add club soda and stir briefly. For variety, try mixing two or more fruit juices, like orange and cranberry or grape and lemonade, before adding the club soda.



You'll also like the great variety of HOT COCOA RECIPES

Back to page 1 of No-Bake


Easy Candy Recipes

October 20, 2010 01:29 by Barbara Shelby

Easy Candy recipes to add to your 'Cooking with Kids' file- yummy for adults too! 

 Updated January 2013


1 pound powdered sugar
1/2 cup cocoa
1/4 cup milk
1/4 pound margarine (or butter)
1 Tbsp. vanilla
1/2 cup chopped nuts

1. Blend powdered sugar and cocoa in mixing bowl then add milk and butter, cook in Microwave Oven for 2 minutes. ( do not mix these ingredients, merely place in the bowl)
2. Remove bowl from microwave and stir  to mix ingredients.
3. Add vanilla and nuts and stir until blended.
4. Pour in greased container and place in freezer for 20 minutes or refrigerator for 1 hour.
5. Cut and serve. Yield: 60 pieces.



From the kitchen of Erica Wilson on Mrs. Clauses' website
1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts

1. Mix all dry ingredients together.
2. Put in a 8"x8" inch microwave safe pan (important to use this size pan).
3. Add milk and vanilla extract.
4. Place chunk of butter/margarine in center ( leave butter as whole do not chop up). Microwave on high for 2 minutes until bottom of dish feels warm. Stir vigorously and blend in chopped nuts.
5. Put in mold or whatever and chill for 1 hour.
*Use real butter for best results.


12 oz. semi-sweet chocolate chips
1 can sweetened condensed milk
2 heaping Tbs peanut butter 

Put chocolate chips and sweetened-condensed milk in microwave safe bowl.
Cook on high for 5 minutes.
Remove from microwave, stir in peanut butter.
Spread in pan.
Cool and cut. Enjoy!



1 12 ounce package chocolate chips
1 cup chunky peanut butter
3 cups mini marshmallows
3/4 cups raisins
Melt chocolate chips and peanut butter over medium heat (or in microwave watching closely). Fold in marshmallows and raisins, stirring until marshmallows are melted. Pour into 7x11 pan and chill until firm. Cut into squares. Store in an airtight container in the refrigerator.



2 cups (12-oz. pkg.) NESTLE'S TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

1. LINE 13 x 9-inch baking pan with foil; grease lightly.
2. MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
3. Morsels may retain some of their original shape. If necessary, microwave at additional 10-to 15-second intervals, stirring just until morsels are melted.
4. Stir in vanilla extract. Fold in marshmallows and nuts.
5. PRESS mixture into prepared baking pan. Refrigerate until ready to serve.
6. Lift from pan; remove foil. Cut into pieces.



1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

1. Microwave butter and peanut butter for 2 minutes on high.
2. Stir and then microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
3. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.



2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Dash salt
1 cup REESE'S Peanut Butter Chips

1. Line 8-inch square pan with foil.

2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly in prepared pan.

3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. NOTE: For best results, do not double this recipe.


CHOCOLATE ORANGE FUDGE (Can be made in micro-wave)
2 1/2 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1/2 cup toasted and chopped pecans
2 teaspoons grated orange peel
1. Line a 8 x 8 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
3. Remove from heat and stir in pecans and grated orange peel.
4. Spread in prepared dish and chill until until firm.
5. Carefully remove fudge from pan using the edges of the foil. Cut into squares. Store covered in refrigerator.
Makes about 2 1/2 pounds candy.


S’MORES FUDGE (Made on Stove Top OR Microwave

1 can sweetened condensed milk (Not evaporated milk)
12 oz. bag of milk chocolate or Semi-Sweet chips
1 cup mini marshmallows
3 graham crackers

1. Depending on melting method~ Place chocolate chips and Sweetened Condensed Milk in a pot or bowl.
2. Mix in broken cracker pieces into the heated and melted mixture. 
3. Mix in mini marshmallows.
4. Spread evenly in a greased 9×9 pan/dish.
5. Before cutting, cool in refrigerate for one hour. Keep remaining fudge in frig.




A super-easy sweet treat!
Makes: About 3 dozen treats

1 bag (about 12 oz) semisweet chocolate, milk chocolate or butterscotch chips (2 cups)
2 cups chow mein noodles or any ready-to-eat cereal
1 cup peanuts
1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute.
Stir after 30 seconds- until softened. Keep stirring until smooth.
If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.
2. Stir noodles and peanuts into chocolate until well coated.

3.Drop by teaspoonfuls onto waxed paper. Refrigerate about 1 hour or until firm. Store covered in refrigerator.

Check out these super easy microwave PEANUT BUTTER FUDGE recipes! Both are yummy and easy to make with kids!


1 (8-ounce) package cream cheese, softened
1 cup (6-ounces) chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry preserves
1/3 cup almonds, finely chopped

Combine cream cheese and chocolate. Mix until well-blended. Stir in crumbs and preserves.
Shape into 1-inch balls and roll in chopped almonds. Chill several hours.

Makes 30 confections.


4 cups toasted oat cereal
1 (6 1/2 ounce) can salted peanuts
1 cup golden raisins
1/4 cup butter or margarine
1 (6 ounce) package semisweet chocolate chips

1. Mix cereal, peanuts and raisins in bowl.
2. Melt butter in saucepan over low heat.
3. Pour the melted butter over cereal mixture, using a fork to toss lightly until coated thoroughly.
4. Sprinkle chocolate chips over the mixture and toss again.


1/2 cup HERSHEY'S Premier White Chips
1 teaspoon shortening(do not use butter, margarine, spread or oil)
2/3 cup lightly salted peanuts
1 cup (8-oz. pkg.) HERSHEY'S KISS Candies 
1. Line cookie sheet with wax paper.

2. Place white chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

3. Set aside 2 tablespoons candies for garnish. Stir remaining candies and peanuts into white chip mixture.

4. Drop by rounded teaspoons onto prepared cookie sheet. (Mixture may also be dropped into small paper candy cups.) Garnish with remaining candies.* Cool until set. Store in cool, dry place. About 2 dozen clusters.
*If desired, all candies can be stirred in.


An easy hands-on candy that kids can make...

3/4 cup sweetened condensed milk
3 cups confectionary sugar
1 tsp peppermint flavor

Start with 1 cup of confectionary sugar, adding in condensed milk slowly. Keep adding the sugar until you have made a simple dough. Add in the peppermint flavoring.

Shaping mints: Using a scoop-scoop out a bit of dough, then roll it into a ball.
Press the ball into a flat circle. Place circles on wax paper to dry, turning after an hour


1 cup (6 oz) semisweet chocolate chips
14 ounces sweetened condensed milk, divided
1 cup (6 oz) vanilla flavored baking chips
1 tablespoon peppermint extract
2 to 3 drops green food coloring

In a saucepan, melt chocolate chips and 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8 inch square baking pan with waxed paper; butter the paper.

Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (keep remaining melted chocolate at room temperature.

In another saucepan, melt vanilla chips. Stir in remaining condensed milk and mix well. Remove from the heat; add extract and food coloring. Chill. Spread over chilled chocolate layer; spread reserved melted chocolate on top of mint layer. Chill. Cut into 1 inch pieces.
Makes 5 dozen.


1 1/2 lb. almond bark
1 1/2 c. peanut butter
3 c. Rice Krispies
2 c. dry roasted peanuts
2 c. miniature marshmallows
   1.  Melt almond bark.
   2.  Add peanut butter, Rice Krispies, peanuts and marshmallows.
   3.  Drop by teaspoons on waxed paper.


PUPPY CHOW...These are also known as 'Muddy Buddies' and 'Reindeer Chow' in the Winter...Kids (grown-ups too) love this one!

1 cup peanut butter
1/2 cup (1 stick) margarine
12 ounces chocolate chips
1 large box Crispix
2 1/2 cups confectioners sugar
1. Melt peanut butter, margarine and chocolate chips.
2. Pour mixture over large box Crispix; coat well.
3. In a paper bag put 2 1/2 cups confectioner sugar.
4. Add coated cereal.


Snack mix with chocolate, peanuts, marshmallows and pretzels.
Start to Finish: 50 min.
Makes:16 cups snack
1 cup semisweet chocolate chips (6 oz),
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups salted dry-roasted peanuts
2 cups small pretzel twists, 2 cups miniature marshmallows
1 package (20 oz) vanilla-flavored candy coating (almond bark)

1. Place chocolate chips in freezer to chill. In large bowl, mix cereals, peanuts, pretzels and marshmallows; set aside.
2. In large microwavable bowl, microwave candy coating uncovered on High 1 minute 30 seconds; stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth.
3. Gently and quickly fold cereal mixture into coating with rubber spatula, stirring gently until evenly coated.

Stir in chilled chocolate chips. Spread on waxed paper; cool completely, about 30 minutes. Break into chunks. Store in airtight container in refrigerator. Betty Crocker Recipe


1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips (Can use all chocolate chips if desired)
1/2 cup chow mein noodles
1/2 cup salted peanuts

In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth.
Stir in chow mein noodles and peanuts until well coated.
Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.


1 cup peanut butter
1 jar (7 ounces) marshmallow creme
1-1/2 cups crisp rice cereal
1-1/2 cups (9 ounces) HERSHEY'S Semi-Sweet Chocolate Chips
4 teaspoons shortening

In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.
Makes 30 candies.Recipe from Taste of Home


Waverly Crackers
1 cup melted butter
1/3 cup sugar
1 cup brown sugar
2 cups graham cracker crumbs
1/2 cup milk
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup peanut butter

  • Line a 9 x 13 pan with crackers.
    Combine butter, sugars, crumbs and milk in a saucepan. Bring to a boil, turn heat down and stir constantly for 5 minutes or until it starts to thicken.
  • Spread half of mixture over layer of crackers.
  • Add another layer of crackers. Spread other half of mixture over.
  • Put another layer of crackers over all.
  • Melt chips and peanut butter together. Stir until smooth. Spread over crackers.
  • Refrigerate for 1 hour and mark with a knife through the chocolate.
  • Return to refrigerator for several hours and cut through bars.


1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
2 cups coconut
1 14 oz. can sweetened condensed milk
1 cup chocolate chips
2T. Peanut butter (optional)

1. Crush graham crackers into fine crumbs.
2. Combine crumbs, sugar, and butter.
3. Press mixture into the bottom of a 10"x11" pan.
4. Stir together coconut and milk.
5. Spread over crumb crust. Bake @ 375 for 15 minutes.
6. Melt chocolate chips, stir in peanut butter and spread over warm baked mixture.



Ingredients: 12 whole graham crackers (about 5" x 2.5 "), 1.5 cups butter  (3 sticks) use only butter-no substitutes, 1 cup packaged brown sugar, 2 cups sliced almonds

Line a 13" x 1" baking pan with heavy-duty tin foil. Place graham crackers in the pan. (They fit perfectly!

 In a saucepan, combine butter and brown sugar. Bring to a boil--stirring constantly. Carefully pour mixture over the graham crackers.  Sprinkle on the sliced almonds.  Bake at 400 for 6 to 8 minutes. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely. (Image of candy-cooling on the rack-by

This recipe seemed so easy that I had to try it! IT IS EASY...and now sitting all wrapped in my freezer and waiting for the Holidays! Don't let the brown sugar and butter mixture scare you as you stir it in the pot. It  comes together  wonderfully as it begins to boil. Barb (Image by


Saltine crackers
1 stick butter
1/2 c. brown sugar
12 oz. chocolate chips

Line jelly roll pan with foil. Fill bottom with Saltine crackers; place as close together as you can. Melt 1 stick butter. Add 1/2 cup brown sugar. Pour this over the crackers. Spread with a knife. Bake 10 minutes at 350 degrees or until light brown and bubbly. Remove from oven. Sprinkle with 1 (12 ounce) bag chocolate chips. When they melt, spread evenly with a knife. Cool; break apart. Enjoy. (I also made these~good but we enjoyed the above Toffee Cruch more! Barb)



25 soft caramels
1 tbsp. water
1 c. coarsely chopped walnuts
1 c. M&M'S plain chocolate candies
1/2 c. broken thin pretzel sticks

1. In medium saucepan, stir caramels and water over low heat until smooth.
2. Remove from heat and gently stir in nuts, candies and pretzels.
3. Drop by heaping teaspoonfuls onto greased waxed paper lined cookie sheets. Let stand until firm. (Image by

NOTE: I made these following the above reciepe; however, I think these chewy delights would be excellant using chopped pecans or peanuts instead of the walnuts.


1 1/2cup Broken pretzel sticks
1 1/2 cup Nuts; chopped
1 pound White candy chocolate
Break pretzels into thirds, add nuts. Melt chocolate according to package directions. Pour chocolate over pretzels and nuts, stirring to cover all. Drop by spoonfuls onto wax paper on cookie sheet. Refrig about 10 minutes.



Small pretzels (twisted)
ROLO Chewy Caramels in Milk Chocolate
Pecan halves 

1. Heat oven to 350 F. Line cookie sheet with parchment paper or foil.

2. Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one ROLO Chewy Caramel in Milk Chocolate.

3. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either A pecan half or additional pretzel. Cool completely before storing in airtight container. (Image by



16 c. popped popcorn
2 c. firmly packed brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
2 c. of M&M'S, raisins, chocolate mints
5 c. miniature pretzels
1 c. butter
1/2 tsp. salt
1 c. salted peanuts

1. Heat oven to 200 degrees. In large roasting pan combine popcorn and pretzels, set aside.

2. In 2 quart saucepan combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).

3. Continue cooking, stirring occasionally until small amount of mixture dropped in ice forms a soft ball or candy thermometer reaches 238 degrees.

4. Remove from heat, stir in baking soda.
5. Pour over popcorn and pretzels, sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.
6. Bake for 20 minutes, stir. Continue baking for 25 minutes. Remove from oven.
7. Stir in candy.

8. Immediately place caramel corn on waxed paper, cool.Break into pieces and store in tightly covered container.



PEANUT BRITTLE (Not as 'Kid Friendly' in making--as other recipes))
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons softened butter
1 teaspoon baking soda
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. 3. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
4. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet.
5. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.



Ingredients: 3-5 pounds apples, 1/4-1/2 cup sugar, if desired, 1/8 cup lemon juice, if desired, 1 teaspoon cinnamon, 1 teaspoon nutmeg

1. Peel, core and slice apples.
2. Cook uncovered in a heavy 3-quart saucepan over low heat. If apples are dry, add a little water to prevent scorching. Cook until the they have the appearance of applesauce. Continue cooking until apples are brown and look like apple butter.
3. Add sugar if apples aren't sweet enough and add lemon juice if the apples aren't tart enough.
4. Add the spices. Mix completely and let cook a little longer to allow the flavors to blend. When the apple mix clings to an upturned spoon, it is ready.
5. Cool in an uncovered pot.
6. Spread mix evenly and thinly on 2 waxed paper lined cookie sheets. Let dry in a warm oven (125 degrees) overnight or on the counter uncovered, for 2-3 days. Check the apple leather for dryness. When you can touch it with your finger and it is not sticky, it is dry enough. It should be flexible, not brittle.
7. Cut in 1/2 inch strips.
8. Wrap in waxed paper or plastic wrap. Eat like a fruit roll. Store in tightly sealed containers; it can also be frozen and will keep well for months.



Microwave high-quality chocolate in a bowl.
Dip any of the following foods to make chocolate candies:
Cookies, dried fruit, citrus peel, granola bars, pretzels, peanuts,
caramels, and marshmallows.  Fruit such as cherries, strawberries, oranges, kiwi, bananas, orange segmants, sliced or whole apples, raspberries and melons also make wonderful dipped candies.


• When I melt chocolate for dipping- I add about a teaspoon to teaspoon and half of shortening such as 'Crisco' to the chocolate. (The amount of shortening depends on the amount of chocolate being melted.) Do not use liquid shortening.
I also microwave in short intervals. If chocolate is heated too long it will become hard. I don't have half power on my microwave-so I use the 'defrost setting'---starting with one minute and adding 25 to 30 seconds as needed. Usually when ready, the chips will still have shape; however, when stirred they melt down. (Barb/KidActivites)

  • Make sure fruit is rinsed and thoroughly patted dry.
  • Leave membrane on orange-sections.
  • When dipping rasberries, do not wash them and thread 3 to 4 on
skewers. Slice bananas in long pieces.
  • White chocolate is great to use for a black and white effect. Let
the first chocolate harden before dipping or drizzling with the other. 

  • To avoid messy hands, try dipping some of them with skewers or toothpicks. Place the chocolate candies on a cookie sheet that has been covered with wax paper and refrigerate or freeze until they harden.



1 (6-ounce) box Nestle Toll House Premier White Baking Bars, or semi-sweet chocolate baking bars
1 tablespoon vegetable shortening
24 bite-size pieces fresh fruit (strawberries, orange, kiwi, banana
or melon), rinsed and patted dry
1. Line baking sheet with waxed paper.
2. Microwave morsels and shortening in medium, microwave-safe bowl
on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool slightly.
3. Dip fruit about halfway into melted baking bars; shake off
excess.  Place on prepared baking sheet; refrigerate until set.
Makes 24 pieces.

1. Microwave 1/2 cup NESTLE TOLL HOUSE Premier White or Semi-Sweet
Chocolate morsels or baking bars, broken into pieces in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 1 minute.
2. knead.
3. Microwave at additional 10 to 20-second intervals, kneading until
smooth. Cut tiny corner from bag; squeeze to drizzle over fruit. Refrigerate until set.


EASY CHOCOLATE COVERED CHERRIES (These are ohhhh so good!)

2 (10-ounce) jars maraschino cherries, with stems
1 (12-ounce) package milk or semisweet chocolate chips (I also add about a teaspoon of solid vegtable shortening--see my above tips under 'Hand Dipped Candies' Barb/KidActivities)
Drain cherries; discard juice or use for another purpose.
Put cherries on paper towels to dry completely.
Put chocolate chips in a medium saucepan with a heavy bottom. Heat
over low heat, stirring constantly, until chocolate is melted.(The chocolate can also be melted in the microwave.) Remove from heat.
Dip cherries into chocolate; swirl to coat completely. Place on a
baking sheet lined with waxed paper. Refrigerate until set
Makes 5 dozen.

If desired, dip some of the cherries in melted white chocolate chips instead.  Start with 1 minute then continue at 30-second intervals, stirring after each, until completely melted.
Recipe from Cherry Marketing Institute.



 Peel bananas and slice them into several pieces.

  • Place 8 oz. chocolate chips in a microwave safe bowl and cook on high until melted  for about 1 minute, stirring every 30 seconds until smooth.
  • Dip the banana slices in the chocolate; roll them in other ingredients as desired:
    Colored sugars, cinnamon sugar, peanut butter, chopped nuts, coconut, ice cream sprinkles, crushed cookies...




20 /sucker/lollipop sticks (found at cake decorating or craft stores)
20 large marshmallows
1 cup (6 oz.) Nestle Toll House Premier White Chips/Morsels
1 cup (6 oz.) Nestle Toll House Milk Chocolate Chips/Morsels  

Line baking sheet with wax paper.
Push each sucker stick halfway through a large marshmallow; set aside.
Melt white morsels according to package directions. Immediately dip 10 marshmallow lollipops lightly in the melted morsels for a thin coating.
Set the stick side up on prepared baking sheet.
Melt milk chocolate morsels according to package directions. Repeat dipping process as above with remaining marshmallows.
Refrigerate marshmallow suckers for 10 minutes or until hardened. (TIP: KidActivities also added about a half teaspoon of shortening --such as Crisco--into each chocolate to make it more smooth as it melted.)
Makes 20.

Optional: Colored sprinkles/jimmies can either be sprinkled on top of the white chocolate layer or the bottom chocolate layer.

NOTE: Next time I'd use a Styrofoam block of some sort in which to insert the sucker sticks.  Laying the 'double dipped' marshmallows on the wax paper (sticks up) creates a flat bottom.(Barb)




1 teaspoon butter
2 cups granulated sugar
1/3 cup evaporated milk or cream
3 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon (rounded) pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 cup chopped nuts, optional
1. Line an 8 x 8 x 1 1/2-inch square pan with aluminum foil, allowing the foil to hang over the edges of the pan. Grease the pan with 1 teaspoon of butter.
2. Place sugar, milk, pumpkin, cornstarch and pumpkin pie spice in a saucepan and cook quickly, stirring them constantly until they boil.
3. Cover and cook 2 to 3 minutes.
4. Uncover, reduce heat and cook until the mixture reaches the soft-ball stage.  or when a small amount dropped into chilled water forms a ball and flattens when picked up)
5. Remove from heat and place in a mixing bowl. Cool slightly
6. Add vanilla and beat with mixer until smooth and creamy.
Add nuts, if desired.
7. Pour into prepared baking pan. When firm, remove fudge from pan, peel away foil and cut into squares.
Makes 1 1/2 pounds.




MAKE SNOW PEOPLE! A  snack and craft in one...

Ingredients: Both Large and Mini Marshmallows, Pretzel Sticks, Raisins, Small Candies-- Mix confectionary/icing sugar and a little water to make a thick paste to put together...

Just put out goodies and allow children to create snow people and sculptures. Insert pretzel sticks into the marshmallows and build from there...Of course put out extras for the kids to munch on as they build!


FOR THE ABOVE PICTURED MARSHMALLOW SNOW PEOPLE... Get creative and try some other ways! As 'Tricia at Craft Addict' made with her children- take three mini marshmallows, dip in white chocolate and then decorate with assorted sprinkles. Her children also made the snowmen using three large marshmallows on sucker sticks and last--rolled miniature marshmallows in white chocolate and then shredded coconut. Yumm..the kids will love this one! (Photo is with permission  of Craft Addict)


This one is really good---a tradition in many holiday homes!  (I make this every year! Barb)

1 2/3 cups (11-ounce package) Nestle TOLL HOUSE Butterscotch Morsels
1 1/2 cups (9 ounces) Nestle® TOLL HOUSE Semi-Sweet Morsels
1/2 cup creamy peanut butter
2 cups pretzel sticks
2 cups dry-roasted peanuts
1 1/3 cups Nestle RAISINETS Milk Chocolate-Covered Raisins

1. Butter 13 x 9-inch baking pan.

2. Microwave 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

3. ADD pretzels, peanuts and Raisinets; stir well to coat. Spread into prepared baking pan.

4. REFRIGERATE for 1 hour or until firm.

5. Break into bite-size pieces or chunks. Note: It can be very difficult to break apart. Last time I made this-- my husband used a chisel LOL! Yes-it was clean...Barb 


Candy canes
Chocolate chips or favorite melting chocolate
Hot Chocolate Drink Mix

1. Melt chocolate in microwave. If using semi-sweet or milk chocolate chips-melt it in the microwave and check it each minute.
2. Dip the candy canes half-way into the chocolate.
3. Lay on wax paper to cool. You'll now have the yummiest stir sticks around!

These would also make nice gifts! Check out the "Suggestions for wrapping dipped pretzels" for ideas-page bottom of 'Wrapping Gifts Category!
Also check out Ideas & fun with Candy Cane ideas and all the wonderful Cocoa recipes!



Bag of Large Marshmallows, Corn Syrup, Sugar Crystals, Cake Sparkle Sprinkles

Gently brush each marshmallow with corn syrup.
Roll in sugar crystals and cake sparkles.
Set aside on parchment paper to dry.
Cover lightly with saran wrap to keep air off so marshmallows don't dry out.
Once set, enjoy or place into snack-sized zip loc bags for gifts or later!



To make a candy garland-- thread a needle with floss. Thread the candy and make a knot at the ends. You can hang the garlands on a tree, about the room or chandeliers. OR...

Use wrapped treats and an ordinary  stapler. Simply staple the ends of the wrappers together. (For loops and dips, make sure the garlands are at least double the length of the surface from which you will drape them.



When the Christmas Holidays are over--buy all the red and green  M&M candies you can. Often they are on sale at 50-75% off and you can use the red for Valentine's Day and save the green for St. Patrick's Day!



 Make Rice Krispie Squares according to recipe. Once the Rice Krispies are made, cut them into hearts using a Valentine cookie cutter.  Place a popsicle or candy stick into each cut-out rice krispie. Place the Rice Krispies in refrigerator or freezer for five to ten minutes. The coolness of the rice krispies will help the chocolate adhere quickly and easily to the treats.

Melt chocolate. (You can melt 2 large candy bars or your favorite chocolate) When treats are sufficiently cool, dip each rice krispie heart.  Sprinkle (with sprinkles) each treat immediately after dipping in chocolate being careful to keep them upright while drying. No Fuss suggests placing the dipped choclate treats in a tall glass to dry instead of placing them on wax paper. Eat and enjoy or if giving for a gift--finish the Valentine treats by covering them with cellophane and a bow. Courtesy of No Fuss Fabulous

Other Rice Krispy type treats are in the 'NO BAKE' Category...


EASY VALENTINE PRETZELS ~ HUGS & KISSES... (Or ANY TIME goodies--it all depends on the color of M&M's you use!)


3 (10 ounce) bags checkerboard, windowpane or round shaped pretzels
1 (large pound size) bag M&Ms plain chocolate candies.  U
se Red and Pink for Valentine and other colors to match other holidays and seasons. ( Red and green for Christmas, Green for St. Patricks' Day, ANY color when you just want to indulge in something sweet and salty!)

Hershey's Hugs chocolates
Hershey's chocolate kisses

Directions: Preheat oven to 170 degreesPlace pretzels on a parchment or waxed paper-lined cookie sheets in a single layer. DO ONLY ONE TYPE OF CANDY PER SHEET because the Hugs melt faster than the kisses.

Unwrap Hugs or Kisses, place one on each pretzel, repeat for an entire cookie sheet.

Place cookie sheets in the preheated oven, bake 4 MINUTES FOR THE SHEET OF pretzels and HUGS----5-6 minutes for the pretzels and KISSES. Remove from oven and immediately put a M&M on top of each pretzel/chocolate, pressing down gently. When pressing down you may need to wiggle the

chocolate around a little to fill in any gaps between the chocolate and the pretzel. This will help the chocolate stick to the pretzel.

Place cookie sheet in freezer or refrigerator until the chocolate is reset.  If this is a gift...wrap either in cellophane bags, a tin or a candy box. (Image by



St. Patricks's Day Hugs! This image shows how the above recipe can be adapted to any season or holiday! (Image by



You may also be interested in...


Goop, Gak, Slime & Fun Recipes!

September 21, 2009 20:29 by Barbara Shelby

These are the popular science activities of Oobleck, Goop, Gak, Flubber and Slime! Do these often as Kids of all ages love them!!! Also included are directions for concoctions such as Modge Podge, Stickers, Chalk and Paper Mache! Enjoy!

 You may also be interested in...More than 40 Paint & Color Recipes well as 40 Play Dough Recipes



Take a cup of cornstarch add to a bowl...
Take a cup of baking soda add it to the bowl...
Take 1/2 cup of water and add it to the bowl...
Mix with your hands-they will get messy a bit and the "Liquid but Not" will harden-- then soften --then drip while you form and play with it.
It comes off with a little soap and water! (Submitted by Anonymous) 

NOTE: 'Liquid but Not' (above) and 'Slimish Goop' (below) are very similar. The first is more firm/hard. The second is similar to mucous as it goes through the fingers and hands. It's 'slimier' -- as the title denotes. (See below photo) For either activity, add drops of water as needed--to keep the consistency as desired. You'll find that for any of these 'experiments' adjustments will be needed--which is O.K. It's science!!! Be sure to remind kids that this is what it's all about...experimenting to see 'what' happens! 

My grade 4 grandson loved 'Liquid but Not' AND the 'Slimish Goop'. We made both on the same day. He put his hands in both at the same time... as he experimented with the 'sameness and differences' in the textures.


SLIME-ISH GOOP made with cold water... Be sure to read above 'Note'

  • Mix 1 cup of corn starch with 1 cup of water. Use your hands to mix it until it is a smooth texture.
  • You can change the texture by adding a 2nd cup of corn starch. (I added the second cup of corn starch; with just one cup-I found it too watery. If making a smaller amount with 1 cup of corn starch--start with 1/2 cup of water.  Barb)
    Kids love adding food color or paint to make the slime. They have fun making it resemble different icky substances and their imagination is more vivid!  (Image by KidActivities)


Two cups Glue
Food Coloring
Four tablespoons Borax
Warm water
In one bowl mix in 1 1/2 cups of warm water, Glue, and food coloring. In a separate bowl mix in Borax with 1 1/3 cup of warm water.
Pour the glue mixture into the borax mixture.
Do not mix or stir it will form on its own. (Note: I found I needed to stir it a bit for it to come together. The second day, it was even better than the first day! See K-A images... You'll find it shapes itself out smoothly into what ever you store it in. Barb) Store in plastic baggies.

What can you do with Flubber?

Stretch and shape it...
Roll it into a rope...Bounce it...


Put 3 T. of water into a ziploc bag.
Add 1 T. of white glue.
1. Add 2 heaping T. of Borax (laundry detergent). It must be Borax.
2. Shape into a ball.
3. If the mixture is too sticky, roll the ball in a little bit of Borax. Too much water left? Empty it.



Ingredients: ½ cup glue and two Cups Borax
1. Mix ½ -cup water with ½ cup glue. In a separate container, mix ½ cup water with the Borax (Borax can be purchased in the laundry detergent aisle).
2. Now, stir the Borax mixture while slowly adding the glue mixture.
3. It should immediately come together to make blubber. If it isn't quite right try adding more of the Borax and water. 


One part Liquid starch
Two parts white glue
Food coloring
Add starch to glue until mixture becomes a workable ball. Store in refrigerator in a covered container.

NOTE: I made this awhile back and it's important to drip the starch slowly into the glue. If it's stringy--add a drop of glue.
If too hard-- add more starch. At first, I thought it wouldn't work--but kept playing with the ingredients. The four children involved in the experiement -ages 5 to 15- all loved it! Although kids played with it immediately, it became runny from the hot day---Chill for 2-3 hours.  Also, the children's hands (and mine) did stain when mixing in the food coloring. With a couple hand washings, the color in the hands did come off.

NOTE FYI: The older children recognized the concoction as one they purchased in 'cups that make loud body sounds"...the kids packed the finished mixture in paper cups--pushed the mixture down--and laughed at the resulting loud sounds. 


Glue (wood glue works well but white glue will also work)
Epsom salts
Measuring spoons
Plastic spoon
2 small cups
Waxed paper
Plastic bag (optional)
1. In one cup, put 1/2 tsp Epsom salt and 1/2 tsp water, stir to dissolve salt. (NOTE: It may not all dissolve.)
2. In the other cup, put 1 tablespoon glue. Add the Epsom salt water to the glue and stir.
3. Watch as your new material starts to form. Pull out the putty and put it on the waxed paper. You can experiment with it to find out more about its properties.
4. You can store the new putty in a plastic bag.

GENERAL HANDLING INFORMATION: Store in a ziploc bag in the refrigerator for maximum life. A few drops of Lysol can be added to recipes to minimize formation of mold and extend the lifetime. Wash hands before using slime to minimize mold growth as well.....Keep off carpets and furniture as it can stain...

For Flubber & Blubber: BORAX IS TOXIC IN LARGE DOSES.....Keep it out of reach of children under 3 year old; it's also a good idea to wear safety glasses when working with borax.

When you mix the glue and the borax a chemical change occurs in the polymer in the glue, polyvinyl acetate.
Cross-linking bonds are formed, making the glue stick to you less and to itself more. You can experiment with the amount of glue, water, and borax that you use to make the slime more fluid or more stiff.
The molecules in the polymer are not fixed in place, so you can stretch the flubber/blubber/slime.



You Need:
1 tsp Metamucil or similar soluble fiber
8 oz water
microwave-safe bowl
microwave oven
food coloring (optional)

Mix 1 teaspoon of Metamucil with 1 cup (8 ounces) of water in a microwaveable bowl. You can add a drop or two of food coloring if you wish. Alternatively, you could add a little powdered drink mix or flavored gelatin to get color/flavor.

Place bowl in the microwave and nuke on high for 4-5 minutes (actual time depends on microwave power) or until the goo is about to bubble out of the bowl. Turn off the microwave.

Let the mixture cool slightly, then repeat step 3 (microwave until about to overflow). The more times this step is repeated the more rubbery the substance will become.

After 5-6 microwave runs, (carefully - hot hot HOT) pour the flubber onto a plate or cookie sheet. A spoon can be used to spread it out.

Allow to cool. What you have is a Non-stick flubber. A knife or cookie cutters may be used to cut the flubber into interesting shapes.


One 14- ounce can of sweetened condensed milk
One Tbs of cornstarch
10-15 drops of red or green food coloring
1.  Pour the can of SWEETENED condensed milk into a saucepan.
2.  Add the cornstarch and cook over a low heat, stirring constantly.
3.  When the mixture thickens remove it from the heat and then add the food coloring.
4.  Allow it to cool before playing or eating; it can also be used as a fun paper paint.



Mix together 5-6 drops of food coloring and ½ c. salt---stir well.
Cook in microwave for 1-2 minutes or spread out on a piece of waxed paper to air-dry.
Store in an airtight container.


1 Tbs. cold cream
2 Tbs. cornstarch
1 Tbs. water
Food coloring
Clean paint brush
Mix all ingredients together, stirring to mix well. Use a thin
paintbrush to apply the tattoo.


Favored drink mix
1 cup vegetable shortening
Food coloring
Small container such as a film container
1. Mix one packet of drink mix with shortening.
2. Add in a few drops of food coloring that matches the flavor. ie: yellow for lemon.
3. Pack in small container, such as a film container, and you have wonderful tasting and smelling lip gloss. Of course the lip gloss is edible should some accidentally be licked off.


(Transferring a picture to paper)

2 tablespoons soap powder, like Ivory Snow (not detergent) or scrapings from a bar of soap
1/4 cup hot water
1 tablespoon turpentine
Dissolve soap powder in hot water.
Add turpentine.
Use when cool.
To use, dip a brush into the ink and brush over the picture to be transferred, wait about ten seconds then place a piece of paper over the picture and rub the back of it with a spoon.
The picture will be transferred to the paper.
If the solution solidifies in its container, set the bottle in a pan of warm water to melt, then shake well before using.



Cut or tear 2 T crepe paper of a single color. The finer the paper is cut, the smoother the paste will be. Add 1/2 T flour and 1/2 T salt and enough water to make a paste. Stir and squash the mixture until it is as smooth as possible. Store in airtight container.



1 Cup Flour
1/4 Cup Sugar
 1/4 Cup Salt
3/4 Cup Water
Food coloring
Mix all together and put in squeeze bottle. Drizzle on paper.


Back to top of page 


Liquid starch, water, newspaper strips
Mix equal parts of liquid starch and water.
Stir until starch is dissolved.
Soak newspaper strips in liquid mixture and pat into place.

Place 2 or 3 Tablespoons plain flour in a bowl.
Add a little bit of water.
Stir to make a smooth paste.
Gradually add more water until the paste is the consistency of thick cream.
Apply paste with a brush or your fingers.

For 1 to 1 1/2 cups paper mache paste, mix together one cup of flour with 1 cup water. Keep adding water (about 3 cups) and mix until all the lumps are gone. Bring to a boil in a saucepan and cool completely.

Mix 1/2 cup all-purpose flour, and 2 cups cold water.
Add that mixture to 2 cups boiling water and allow it to return to a boil. Remove from heat and add the sugar.
Let entire mix cool and thicken.
Once the mixture cools its ready to use.

White glue,
Mix two parts of the white glue with one part of fairly warm water.
Stir well to produce the paper mache paste.

TIP: Adding Elmer glue to the above flour recipes will give it more strength.


These two recipes are very similar to the purchased product Modge Podge glue.


Mix 3 parts white glue (any brand) to 1 part water.
Add more or less water to get the desired texture and thickness.
Add 2 Tbsp. varnish, for shine.
Store in a glass container with airtight lid.


1/4 C sugar
1/4 C all-purpose flour
1/2 tsp powdered alum
1 3/4 C water
1/4 tsp oil of cinnamon
In medium size pan, combine sugar, flour and alum.
Gradually add 1 cup water, stirring vigorously to break all lumps.
Boil until clear and smooth, stirring constantly.
Remove from heat.
Add remaining water and oil.
Stir until thoroughly mixed.
Store in glass container with airtight lid.
From: Leslie Sausage

MAKE YOUR OWN STICKERS...with this solution

11 tsp. flavored gelatin
2 tsp boiling water
Cut-outs to use as stickers
Place gelatin and boiling water in a small bowl.
 Stir until the gelatin is dissolved. Let mixture cool 1 minute.
While the sticker solution is warm, brush a thin coat on the back of each cut-out - use your finger or a small brush.
When dry you can lick them and stick them on paper or glass just like a real stamp.


1 (1/4 ounce) package unflavored gelatin
1 T cold water
3 T boiling water
1/2 t. corn syrup
1/2 t. lemon or other flavored extract
In a small bowl, sprinkle the gelatin on the cold water.
Let it sit 5 minutes to soften.
Add the boiling water.
 Stir until the gelatin is dissolved.
Add corn syrup and extract. Store in a small jar such as a baby food jar.

  • Cut out pictures from magazines or"whatever".
  • Brush the picture on the back side with the gum.
  • Let it dry, then moisten the gum with water or by licking and stick it to paper.


1/3 c. quick setting Plaster of Paris
3 t. water
1 T. paint
Glitter (optional)
Mix all ingredients.
Scoop into empty toilet paper tube.
Let set for 20 minutes.
Peel off cardboard. Let dry for one day.



MAKE EGSHELL CHALK (Good only for sidewalks!)

This chalk is specifically designed for sidewalks and not black boards!
6 egg shells
1 tsp. very hot tap water
1 tsp. flour

  • Wash the eggshells well; be sure there is no egg left in them;  let dry.
  • Grind shells into a fine pwder with a rock a concrete surface. Make sure the grinding rock is clean. (One Tablespoon of  powder will make one stick of chalk.)
  • When you have enough powder pick out any little bits of eggshell that are  not ground up. 
  • Scoop the powder into a cup or paper towel.
  • Stir the flour and hot water together in a small dish to make a paste.
  • Put the spoonful of eggshell powder into the paste and mix well. It may help to mash it with the back of the spoon.
  • Add a few drops of food coloring if you want colored chalk.
  • Shape this mixture into a chalk stick and roll it up in a strip of paper towel to dry. (Drying will take about three days.)
  • Once dry, peel the paper off one end and you're ready for some sidewalk art.
  • For large sticks of chalk, try making 3 times this recipe, and put the mixture into an empty toilet paper tube. When it's dry, peel away the cardboard as you use it.
    Adapted from

Back to top of page 

Also: Check out more than 40 Paint & Color Recipes on this well as 40 Play Dough Recipes!