Belgian Milk chocolate coated Walnuts, these are the perfect guilty snack.

Now available in jars and packs.

Check them out on our website www.nutterylk.com>/a>

Salted Gingersnap Mallomars are a delightful twist on the classic treat. These cookies feature a spiced gingersnap base, topped with a fluffy marshmallow filling, and coated in rich chocolate with a sprinkle of sea salt. The combination of flavors and textures creates a truly indulgent experience.

Ingredients: For the Gingersnap Cookies:. - 1 1/2 cups all-purpose flour. - 1/2 cup unsalted butter, softened. - 1/2 cup granulated sugar. - 1/4 cup molasses. - 1 teaspoon ground ginger. - 1/2 teaspoon ground cinnamon. - 1/4 teaspoon ground cloves. - 1/4 teaspoon salt. - 1 teaspoon baking soda. - Additional granulated sugar for rolling. For the Marshmallow Filling:. - 2 cups mini marshmallows. - 2 tablespoons unsalted butter. - 1 teaspoon vanilla extract. - 1/4 teaspoon salt. For the Chocolate Coating:. - 2 cups semisweet chocolate chips. - 2 tablespoons vegetable shortening. - Coarse sea salt for sprinkling.

Instructions: To make the ginger snap cookies: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, ground ginger, ground cinnamon, ground cloves, and salt together in a bowl using a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Mix the molasses into the butter and sugar until it is all mixed together. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Make little balls out of the dough, and then coat each one in granulated sugar. Leave space between the dough balls when you put them on the baking sheet that has been prepared. When the cookies are done, they should have spread out and the edges should be firm. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. For the Marshmallow Filling, put the mini marshmallows, butter, vanilla extract, and salt in a bowl that can go in the microwave. Stir the mixture every 20 seconds while it's in the microwave until it's smooth and well mixed. Let the marshmallow filling cool down a bit so it gets thicker. You can put a little marshmallow filling on top of each cookie after it has cooled down. For the chocolate coating, melt the vegetable shortening and semisweet chocolate chips together in a bowl that can handle heat. Stir the mixture until it is smooth. Let the chocolate mix cool down a bit so that it gets thicker. Coat the top and sides of each cookie with marshmallows with the melted chocolate. Put the cookies back on the baking sheet that has been lined with parchment paper. Add a little coarse sea salt to the top of each cookie's chocolate-covered marshmallow. Put the cookies in the fridge for 20 to 30 minutes, or until the chocolate is hard. The cookies are ready to eat once they have set.

Prep Time: 30 minutes

Cook Time: 12 minutes

With these delectable chocolate dipped cookies, you can have the ultimate chocolate experience. These rich, chewy cookies with a glossy chocolate coating are ideal for satisfying your sweet tooth.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups chocolate chips. 1 cup chopped nuts optional. 2 cups semisweet chocolate, melted. 1 tablespoon vegetable oil.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and chopped nuts, if using. Drop spoonfuls of dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the cookies are set but still soft. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. In a microwave-safe bowl, melt the semisweet chocolate in 30-second intervals, stirring after each interval until smooth. Stir in the vegetable oil to achieve a shiny and dippable consistency. Dip each cooled cookie halfway into the melted chocolate and place on parchment paper to set. Allow the chocolate to set completely before serving or storing.

Prep Time: 20 minutes

Cook Time: 12 minutes

Delicious cake pops in the shape of Easter eggs, covered in vibrant chocolate and ideal for celebratory occasions.

Ingredients: 1 box of your favorite cake mix prepared as per package instructions. 1 cup of frosting flavor of your choice. 1 package of candy melts assorted colors for coating. 1 tablespoon vegetable oil. Easter-themed sprinkles. Lollipop sticks.

Instructions: Bake the cake as directed on the package, then allow it to cool fully. In a large bowl, crumble the cooled cake into fine crumbs. When the frosting and cake crumbs are combined, thoroughly mix them. Form the mixture into tiny balls the size of eggs and arrange them on a baking sheet that has been lined. After each cake ball has a lollipop stick inserted, freeze for half an hour. Meanwhile, in a microwave-safe bowl, melt the candy melts with vegetable oil in 30-second intervals, stirring in between until smooth. To ensure an even coating, dip each cake pop into the melted candy melts and allow any excess to fall off. While the coating is still wet, decorate with sprinkles with an Easter theme. To set, return the decorated cake pops to the baking sheet that has been lined. Your Easter Egg Cake Pops are ready to be consumed once the coating has completely dried!

Prep Time: 45 minutes

Cook Time: 0 minutes

Indulge in the delightful and refreshing flavors of Thin Mint Truffles. These no-bake treats combine the beloved Thin Mint cookies with cream cheese and a rich chocolate coating, resulting in a decadent and easy-to-make dessert that will surely impress your friends and family.

Ingredients: 1 package 9 ounces of Thin Mint cookies. 4 ounces of cream cheese, softened. 1/2 teaspoon of peppermint extract. 1 cup of semi-sweet chocolate chips. 1 tablespoon of vegetable oil. Crushed Thin Mint cookies or cocoa powder for coating.

Instructions: Pulse the Thin Mint cookies in a food processor until they are small pieces. Put the softened cream cheese and peppermint extract into the food processor. Pulse a few times to mix the ingredients well. Take a scoop of the mixture and use your hands to shape it into small balls about the size of truffles. Line a baking sheet with parchment paper and put the truffle balls on it. Cool the truffle balls on the baking sheet in the fridge for 15 to 20 minutes, or until they are firm. Get the chocolate coating ready while the truffle balls chill. Slowly melt the semisweet chocolate chips and vegetable oil in a bowl that can go in the microwave. Stir the mixture every 30 seconds until it is smooth and melted. Coat each chilled truffle ball all the way through with the melted chocolate. It's possible to dip things with the help of a fork. Put the truffles back on the baking sheet that has been lined with parchment paper. To make each truffle look nicer, you can top it with crushed Thin Mint cookies or cocoa powder. To let the chocolate coating set, put the truffles back in the fridge for another 15 to 20 minutes. The Thin Mint Truffles are ready to eat once the chocolate has set.

Prep Time: 30 minutes

Cook Time: 0 minutes