White Chocolate Snickerdoodle Pudding Mousse Recipe
This easy version of mousse has long since been one of my favorite go-to desserts. Not only is it delicious, but it’s super duper quick and easy, cheap, fairly diet friendly, and really versatile. There are so many different ways to make it! Plus, I almost always have all the ingredients on hand, so it’s a great recipe to keep in your back pocket for dessert in a pinch.
If that’s not a win all over, then I don’t know what is!
The ingredient list is pretty simple. And really short.
Instant pudding mix (white chocolate flavored for this snickerdoodle variation).
Fat free milk.
8 ounces Cool Whip.
And for this version you’ll also need cinnamon, white chocolate, and (optional) snickerdoodle cookies.
White chocolate and cinnamon is one of my all-time favorite flavor combinations. If you love it as much as I do, you MUST make these White Chocolate Snickerdoodle Pudding Cookies and these White Chocolate Covered Pretzel Snickerdoodles. They’re both ah-mazing!
But when you don’t have time for cookies, this mousse will do the trick ????.
Enjoy!
And PS- if you want an easy way to make sweet chocolate curls like I did, use this tutorial from I Am Baker. It made chocolate curling a breeze!
Banana Bread with Cream Cheese Frosting Recipe
My favorite classic banana bread recipe smothered in cream cheese frosting and chopped pecans. I adore banana bread. And I’ve posted lots of tasty variations….
Toffee Chunk Brownie Cookies Recipe
Deep, dark chocolate brownie cookies loaded with chocolate chunks and milk chocolate toffee bits. Crackly tops, fudgy centers, and chewy edges.
I first published this recipe almost exactly 6 years ago. And while it was a delicious idea at the time, I’ve learned a lot about baking cookies in the past 6 years and felt like it was time for this recipe to evolve a bit.
I wanted fudgier centers, chewier edges, and even more chocolate chunks and toffee bits than the first version had. I also wanted crackly tops, just like brownies have.
So of course I turned to my FAVORITE brownie mix cookie base recipe.
Just look at that gooey cookie dough! It’s dreamy. Like fudge. Or brownie batter, since that’s basically what it is. Honestly. I could an entire bowl of just the dough.
This recipe makes THEE best chocolate cookies. And the recipe is really so simple. All you need is a brownie mix and a few simple ingredients that I’m sure you already have on hand (besides the chocolate chunks and toffee, be sure to pick those up if you don’t stock up like I do ????).
You won’t even need a mixer for these. One bowl, one spoon, badda bing, badda boom.
Pull up a big glass of cold milk and get ready to enjoy yourself. These cookies are 100% chewy, fudgy, and everything that’s right in the world.
Thick and Chewy Snickerdoodles Recipe
Thick and chewy snickerdoodles are so easy to make from scratch! These are warm and fresh from the oven in less than 25 minutes.
These are the softest, dreamiest, buttery, pillowy snickerdoodles on the planet.
Have I tried all the snickerdoodles on the planet? Well, no. But it’s really hard to imagine that there are any out there better than these.
I use two very special ingredients to make these so good.
It’s a little out of the common way in a cookie recipe, but this first special ingredient makes a big difference: egg yolks. ONLY egg yolks. THREE egg yolks, to be precise. ????
I really don’t like cake-y snickerdoodles. I feel like they dry out super fast, which makes them good for only the day of. Using three egg yolks and none of the whites solves this problem. Egg yolks add moisturizing fats and emulsify the dough. They make baked goods fudgier, while egg whites tend to make them cake-y.
I wanted each bite of these cookies to be moist, and soft, and “fudgy,” even days later. So in went the egg yolks! (Save the whites for this Healthy Honey Whole Wheat Banana Bread. SO GOOD!)
The second super star ingredient is…. cream of tartar!
No big surprise there. Most people already know that a fabulous snickerdoodle MUST have cream of tartar. Can you substitute baking powder? Sure. But it won’t be quite the same. Cream of tartar gives these cookies that signature tangy flavor that all great snickerdoodles have.
Side note… see all those cracks around the edges? Don’t worry, that won’t happen to yours. My family kept eating the cookies from the first two batches as they came out of the oven– before I had a chance to photograph them! So the batch you see pictured was made from dough that had been refrigerated for over 24 hours. I forgot to leave them on the counter to thaw before baking, so I smashed them down a bit with a glass before sticking them in the oven (that’s where the cracks came from).
Enjoy!!!
Homemade Instant Pancake Mix – RECIPE
This homemade pancake mix is easier to make than going to the store and buying a box! It keeps for months and makes fluffy,…
White Chocolate Lemon Streusel Bars Recipe
Oatmeal cookie crust, creamy white chocolate and lemon filling, and more streusel cookie crumble on top stands out from other lemon bar recipes. Remember…
Mini Cinnamon Rolls {No Yeast} Recipe
These melt in your mouth cinnamon rolls couldn’t be easier thanks to refrigerated crescent roll dough!
Three things that I adore in any recipe:
- EASY
- Mini
- Breakfast!!
And when you put them all together in one delicious little cinnamon bun? I’m sold.
Everything starts out with a can of crescent roll dough. If you can find the kind that’s not perforated, all the better. But if not (I never can), simply pinch together the seams to form one solid rectangle of dough.
Then sprinkle the whole thing with cinnamon and brown sugar. Unlike regular yeasted cinnamon rolls, we don’t need any butter at this step, because there is already so much butter in the dough itself.
Roll the dough and slice it up, just like you would regular cinnamon rolls.
If your seams start to break apart a little (you can see mine did), don’t worry about it. Just pinch them together as best you can. These don’t have to be perfectly pretty to be perfectly delicious!
As you can see…
Be sure to grease the pan really well before sticking these guys in there. All that brown sugar can really create a sticky situation!
Then bake, frost, and YUM!
Just look at how gooey these are!
Cinnamon roll perfection in every pop-able bite.
Enjoy!
Quick & Easy Vanilla Almond Granola Recipe
Sweet and chewy granola bursting with vanilla flavor and crunchy almonds! And so easy to make. This granola is delicious fresh out of the…
Oreo Brownies with Vanilla Buttercream Recipe
Super rich and fudgy brownies stuffed with Oreos and smothered in vanilla buttercream.
Ultra fudgy brownies. Buttercream piled sky high. Stuffed with Oreos. And topped with an obscene amount of sprinkles and more Oreos.
This is a brownie lover’s dream.
I used my mom’s from-scratch brownie recipe and my favorite homemade buttercream for today’s recipe. And they go together better than peanut butter and jelly ????.
This recipe is so, so easy! But if you really wanted to make it fool proof, you could even use a box brownie mix and store bought frosting. Seriously. Go ahead, I won’t tell. You’ll still end up with outrageously decadent, gorgeous, swoon-worthy brownies.
Once you have the brownie batter mixed up, these come together pretty quickly. Spread about 1/3 of the batter on the bottom of the dish, and then layer the Oreos over that. Pour the rest of the brownie batter on top and spread it out so that all the Oreos are covered. Having brownie batter on both the bottom and top of the Oreos ensures that fudgy goodness will soften up the Oreos a little bit, so that they sort of “melt” into the brownie making it even richer.
I baked my brownies in a 9×13, but you could also bake them a little thicker and use an 8×8 baking dish instead. Just be sure to alter the baking time, they’ll need a little bit longer in the oven. And you’ll probably want to half the buttercream recipe as well.
Or not.
In my house, we all agree that the frosting is the best part…
Easy Mother’s Day Recipes from Swanky
Here are 20 favorite — and easy Mother’s Day recipes. I hand-selected them just for you. They’re easy, delicious, and mom-approved! The way to this…
Old Fashioned Strawberry Shortcake Recipe
Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.
Ok you guys. RUN to your nearest farmers market and buy as many cute little baskets of strawberries as you can carry back to the car!!
We bought our first batch of farm fresh strawberries last weekend in NC, so I know we are on the cusp of massive amounts of strawberries being all over the place. Can. not. wait. I loooooooove strawberry season. Like, fiercely.
And, because I care about you, I wanted to be sure that you had this recipe for old fashioned strawberry shortcake before your kitchen is overflowing with sweet, juicy red berries.
I know that the grocery stores all want you to think that strawberry shortcake is those like sponge cake cups that you can buy right by the strawberries in the produce section.
But that’s actually false. That’s sponge cake.
Strawberry short cake isn’t made with an angel food cake loaf either.
That’s angel food cake with strawberries on top.
Strawberry shortcake, REAL strawberry shortcake, is made with incredibly soft, fluffy, flaky biscuits that melt in your mouth with every bite.
And it’s ah-mazing. And way better than using sponge cake or angel food cake. I promise.
You can certainly make the biscuits that require rolling and cutting, like these. But I think it’s even easier and just as delicious to make a good batch of drop biscuits.
A while ago I posted about these biscuits that are made with whipping cream instead of butter or shortening. I was shocked that you could make a biscuit so tender and flaky without using butter! But it turns out, YOU CAN! And that’s how these shortcakes are made.
You only need a very few simple ingredients:
- all purpose flour
- baking powder
- a little bit of sugar
- heavy cream
And that’s it!
The trick to making great biscuits with heavy cream is basically the same as when you’re using butter: take it easy.
Making biscuits is all about being gentle with the dough or else it’s going to get hard and tough. Add the cream gradually, and gently mix BY HAND with a wooden spoon or spatula. And stop mixing way before you think you should.
You’re not looking for a smooth, elastic dough here. In fact, these should be really lumpy, even crumbly. Your dough should look something like this when it’s time to stop mixing:
Not over mixing the dough is absolutely crucial in achieving a soft and tender biscuit.
Once the dough looks like that, you can scoop the dough (about 1/4 cup) and drop it on to a lined baking sheet.
While these are baking, go ahead and slice the strawberries.
Add some sugar and let them sit for about 30 minutes.
Now it’s time for the magic.
Traditionally, you eat strawberry shortcake with whipped cream. But I think it’s better with a big scoop of vanilla ice cream! As it melts, it soaks right into the biscuit and all over the berries, and it is utterly sinful.
You guys. I’m telling you, this is your new favorite recipe for this spring and summer! Hoard those strawberries and then invite everybody you know over for short cake!!
And here’s a tip for using frozen strawberries instead of fresh (because if you’re like me, you buy out all the strawberries when they’re so good and freeze them for later): make this strawberry sauce to go with your shortcakes instead of macerated berries! So, so good.
Enjoy!
Chocolate Banana Bread Donuts Recipe
These moist Chocolate Banana Bread Donuts are baked, not fried! So simple to make and so delicious with a rich chocolate glaze on top….
Chocolate Florentine Cookies Recipe
Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!
Today’s recipe is from waaaaaaaaaaay back in the archives. In fact, I think I remember this being the first recipe I ever posted. I had been blogging for several months by then, but I wasn’t posting recipes up until that point because I was still trying to sell my baked goods via my blog.
I am SO glad I gave up on that dream! Whew!
I get asked all the time “why don’t you just start a bakery?”
Oh, let me count the reasons!! Hm, how about the ridiculous hours, startup costs, needing an actual storefront, either paying employees or burning myself out, having to work out of the house, customer service, and about 8 billion other really valid reasons. But really, it comes down to this… why on earth would I trade the sweetest at-home job on the planet for all that other stuff? And, in all probability, probably make less money doing it!
Yeah, no thank you. I definitely dodged a bullet when I jumped that ship and discovered blogging! And I guess I have to give this recipe some credit for that decision ????. So here you have it– the cookie recipe that employed me as a blogger for the first time!
Ok. So maybe some of you don’t know what a florentine cookie is (I totally didn’t the very first time I stumbled across this recipe, so don’t feel bad), so let’s start with that.
Today’s (American) Florentine cookie has actually drastically evolved from the original European Florentine biscuit, which was made of dried fruit and nuts with a chocolate drizzle. As you’ll see, my recipe uses NO dried fruit and only a handful of chopped almonds to add some crunchy texture. Instead, it’s mostly made up of melted butter, sugar, and oats.
Fortunately, today’s Florentines do still include the chocolate ????. But we’re sandwiching it in between TWO cookies instead of drizzling it on top, because… well, more cookie and more chocolate. Duh.
All versions of this cookie are meant to be thin and lacy with crispy edges and a slightly chewy center. Which is why it’s really important to follow the directions in the recipe exactly and use MELTED butter, and then furthermore, to add the other ingredients to the butter while still over low heat instead of adding the butter to the other ingredients in a separate bowl.
It’s counterintuitive if you do much cookie baking, but keeping the butter warm all the way up until baking will ensure that the cookies spread thin instead of puffing up in the middle like a normal cookie would.
Plus– less dishes ????.
These cookies are so, so yummy. Especially if you’re a texture freak like me!! The chewy centers, crispy edges, crunchy almonds, and chocolate in the center all come together to create like the most perfect cookie sandwich experience ever. EVER!
Hummingbird Cupcakes Recipe
This Southern classic is banana bread and cupcake all rolled into one! A super moist banana cupcake with crushed pineapple, coconut, and pecans folded into the batter topped with an irresistibly dreamy cream cheese frosting.
You already know that I’m obsessed with Southern food, thanks to my Carolina roots. And these Hummingbird Cupcakes are nothing if not good and Southern ????.
…because the fried chicken leg is the obvious official emoji of the South, right? ????
Anyway. The point is, if you are looking for a sweet Southern treat that is perfect for spring and summer, look no further! Banana bread and cupcake rolled into one, these pretty cups are packed with sweet summer flavors and topped with a rich cream cheese frosting.
Step one. You’ll need two overripe bananas, so that you get the maximum sweet banana flavor in your cupcakes. I’ve seen a lot of recipes that call for chopped bananas, but I can’t stand the texture of banana chunks in a cupcake. So in my recipe, we’re mashing the bananas and mixing them into a smooth batter.
Some other ingredients you’ll need:
- crushed pineapple, with the juice
- coconut
- pecans
And, of course, make sure you have cream cheese for the frosting. It’s heavenly. ????
Each tender bite is bursting with the sunny flavors of banana, pineapple, and coconut. Cinnamon adds a bit of warmth to the mix, and the pecans add a perfect touch of crunch.
If you’re anything like me, you’ll feel like these ingredients shout SPRING ☀️ and SUMMER ???? and the arrival of beautiful warm days filled with blue skies.
The thick layer of cream cheese frosting is what elevates these from glorified muffins to glorious cupcakes! It’s my very favorite frosting recipe, because even though it’s rich and creamy, it’s somehow light and fluffy too. And it’s so easy to whip up, which is always a plus.
And if WHEN you make a batch for yourself, don’t forget to tag me on Intagram! I can’t wait to see what you bake up ????!
Overnight Blueberry French Toast Recipe
There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!
You guys. THIS is French toast. Made with thick slices of homemade blueberry bread that soak up a cream and egg custard, topped and baked with a caramel sauce that is out of this world! If you’ve ever eaten monkey bread, you’ll find that it tastes very similar to the way the caramel sauce bakes into the bread in this recipe.
D-E-L-I-S-H.
I cut very thick slices of blueberry bread from the loaf I made last week for this overnight baked French toast. I fit 6 pieces into this 10×15 baking dish. Honestly, the slices are so thick and hearty, I would say that once slice makes a decent serving. But with the way that caramel soaked bread melts in your mouth, I could have probably eaten the entire pan myself, so… you’ll have to be your own judge of serving sizes here!
Over top of the bread goes an egg-y custard made with heavy cream, eggs, cinnamon, and vanilla. The thick slices of bread soak it all up overnight like a sponge.
Now here comes the best part…
Over top of the soaked bread slices, you pour a caramel-like sauce made of butter brown, brown sugar, and a little bit of corn syrup or a corn syrup substitute. As everything bakes together, the sauce saturates the bread and bubbles up all around creating a caramel sauce that replaces the syrup you would normally eat with french toast.
I never want to make French toast any other way ever again ????. Just saying.
Just look at that bite!! Seriously. You are going to fall in love with this recipe. I can’t wait for you to try it!
And if you don’t feel like making blueberry bread– that’s ok. This recipe is still amazing with any kind of thick, hearty, crusty bread. And you can always make this sauce with blueberries to go over top!
Blueberry Quick Bread Recipe
This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.
Happy Friday! Any fun plans for the weekend?
I’m hoping to squeeze in a few mini photo sessions (did I tell you that I’ve started doing portrait photography? It’s so much fun!)
But before I can get to my weekend, I have to get through the Farm Days field trip with my daughter’s class…. ????.
Maybe even as you’re reading this, I’m likely trudging through animal mud with a baby strapped to my chest, a handful of kindergartners at my side, and sneezing my way through horse dust.
I am not an animal person. I know I just lost about half of you, but it’s the truth. I’m not. No, I don’t even like your cute puppy. I mean, I’m not going to kick it while you’re not looking or anything. But I’ll kind of pretend to sort of half pet it and then spend the rest of our conversation hoping your dog’s hair doesn’t make my eyes swell up or give me itchy hives up and down my arm.
I swear, I really am a nice person. I just don’t do the animal thing.
And I’m not really a kids-that-aren’t-mine person for that matter (ha! and I’m only barely a kids-who-are-mine kind of person!)
So basically, what I’m getting at is this. Farm Days with my daughter’s kindergarten class is my own personal version of parental hell. And I would so much rather be planted on the couch with a book and a warm loaf of this blueberry bread.
Just sayin. ????
Moving on….
This bread is so spring time to me! It’s sweet and fluffy and packed full of juicy blueberries. Remember back when I had a weird thing with the texture of blueberries and could only eat them from a can and in muffins?
Thank goodness this Berry Cheesecake Trifle came along and totally changed how I feel about fresh blueberries! Just think about all the yummy things I’d be missing out on ????.
This bread would be so good with a lemon glaze! But it’s also amazing on it’s own, smothered in butter, fresh and warm out of the oven with a glass of milk and a good book. It’s the perfect spring time, Saturday morning breakfast 🙂
I hope you spend at least part of this weekend curled up on the couch with a thick slice of Blueberry Bread. Enjoy!
Lofthouse Sugar Cookies Copycat Recipe
Super soft sugar cookies piled with vanilla buttercream frosting and lots of sprinkles! Tastes just like a Lofthouse Sugar cookie, and so easy to…
Vanilla Almond Poppyseed Muffins with Lemon Glaze Recipe
My twist on the traditional lemon poppyseed muffin recipe! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.
When life hands you lemons… make this lemon poppyseed muffin recipe!
Make a yummy icing to drizzle over these vanilla almond poppyseed muffins! Or make Lemon Blueberry Scones, Lemon Blueberry Sweet Rolls, Lemon Poppyseed Banana Bread, or Lemon Chess Bread Pudding. Or this Lemon Marshmallow Meringue Pie.
Just to suggest a few ????????.
🍋🍋🍋 Celebrate LEMONS with us in this roundup of our best LEMON DESSERTS! 🍋🍋🍋
—>You guys… that pudgy little hand ????! I couldn’t even be mad about him ruining every shot, because his little fingers make my heart explode.
A-hem. Back to the muffins.
Originally, I was going to make regular lemon poppyseed muffins. But the thought of a sweet vanilla and almond muffin filled my brain and so I settled for lemon icing instead. I don’t know what it is about spring time, but it brings out the almond extract lover in me. Constructing a muffin that involves both almond extract and lemon just felt so right.
And a muffin with a glaze? That felt right too. Mostly because I like cupcakes any time of day. And since we’re calling it a “glaze” and a “muffin,” it’s now acceptable to eat this very NON-cupcake for breakfast!
You’re so welcome.
These muffins are super soft on the inside with a little hint of crunch from the poppy seeds. The lemony glaze on top compliments the almond flavor in the muffins and creates a spring time muffin nirvana that you will adore.
And you’ll keep coming back for more.
Because… it rhymed.
???? #nerd #mombrain #imsotired #stoptalkingnow #maybesendhelp
Fudgy Frosted Brownies Recipe
Rich and fudgy homemade brownies completely from scratch topped with a decadent chocolate frosting. You’ll never reach for a box mix again!
I found this recipe from my mom in our family cookbook a few years ago when she was compiling it. I was helping her sort the pages into binders for everyone and this particular brownie recipe caught my eye. Related: Here’s an article on brownies. It’s called everything you need to know about brownies.. In the description, my mom had said that it was our family’s favorite recipe that we made every Sunday night.
It stood out to me particularly because I distinctly remember all of our Sunday night brownies– and they came from a box mix…….. (sorry Mom ????).
Here’s the thing. I’m the oldest of six kids. And a lot of things changed when I left the house that I was never a part of.
For instance.. everyone in my family became a dog person my freshman year of college. I came home from my first semester and all of a sudden there was a dog inside the house. On the couches. On the beds. Under the kitchen table. Everywhere we went, the dog went.
To me, it was bizarre. That just wasn’t the way we did pets when I was a kid.
Another boat I missed– my family got all healthy while I was away at school. They may say different (like that they’ve been health conscious all along), but I don’t remember health being a big priority when I was living at home. And now they’re all like runners and conscientious eaters and stuff, and here I am…. with a dessert blog.
Womp womp womp.
I totally got left in the dust on that one.
And the brownies from scratch thing? Yeah, that didn’t happen back in my day. Which brings us full circle back to these apparently famous-in-my-family brownies that we’ve been making for years. And the dessert freak in the bunch, me, didn’t have a clue. ????
I finally sank my teeth into these for the first time about a month ago. The clouds parted and the heavens sang, and I asked my mom, “where can I get this recipe????“
And she said, “it’s the one we always make,” (like it’s the most obvious thing in the world) “it’s the one in the family cookbook.” ????
I may have been the last one in my family in the loop here, but now I can finally share with you my family’s favorite brownie recipe and say with 100% certainty that it is THEE BEST. It’s rich and fudgy, and *omg* that creamy frosting!
Please, please, please– do me a favor and don’t do what I did: don’t sit on this recipe forever and not make it. There’s no reason for you to live one more day without the best brownies you will ever eat. Ever.
From my family cookbook to yours ❤️.
Carrot Cake Blossom Cookies Recipe
Soft carrot cake cookies stuffed with a Hershey’s Hug and drizzled with white chocolate. Soft, delicious, and super easy to make– a perfect Easter…
Dulce de Leche Carrot Cake Recipe
Not your typical carrot cake! Carrots are blended smoothly into the cake batter creating a smooth and fluffy spiced cake topped with rich dulce…
Chocolate Mint Brownies Recipe
Extra fudgy brownies topped with vanilla mint frosting and creamy chocolate frosting. I have been in a total brownie mood for about 2 months….
Marshmallow Swirl Thin Mint Bark Recipe
Easy Marshmallow Swirl Thin Mint Bark is filled with marshmallow cream swirls and Thin Mint cookies.
Bark is one of my favorite candies to make. It’s so easy, looks beautiful, packages nicely, and is so versatile. There are so many yummy versions you could make!
I’m especially in love with this Cowboy Bark (copycat) I posted just last week. It’s as gorgeous as it is delicious, and everyone knows that pretty food just tastes better!
This Marshmallow Swirl Thin Mint Bark combines some of my very favorite textures and flavors: rich semi-sweet chocolate, crunchy Thin Mint cookies, and creamy marshmallow fluff. You get a little bit of each in every bite, and it’s such a darn good combination!
I guarantee you won’t be able to stop at just one bite.
Tips for Making Marshmallow Swirl Thin Mint Bark
When making Marshmallow Swirl Thin Mint Bark, it’s important to follow a few key steps to ensure a delicious and visually appealing treat. First, melting the chocolate slowly is crucial. Whether you use a double boiler or microwave, take your time and heat the chocolate in small increments, stirring frequently. This helps prevent the chocolate from burning and ensures a smooth, even melt.
Once the chocolate is melted, you’ll add the marshmallow cream. It’s essential not to overmix at this stage; instead, gently swirl the marshmallow into the warm chocolate. The goal is to create a marbled effect rather than fully combining the two, which gives the bark a lovely visual texture.
After spreading the chocolate onto a sheet of parchment paper or a silicone baking mat, you’ll add the decorative touches. Melting green wafers and using a piping bag (or a ziplock bag for easy cleanup) to create swirls over the chocolate adds a festive and professional look to the bark.
Finally, spreading a bit of marshmallow cream on each Thin Mint cookie before pressing them into the chocolate ensures they adhere well. Sprinkling chocolate chips on top adds an extra layer of flavor and texture. Allow the bark to cool and harden completely—placing it in the refrigerator speeds up this process—before breaking it into pieces and enjoying your homemade treat!
Cowboy Bark {Trader Joe’s Copycat} Recipe
Easy chocolate bark topped with pretzels, Oreos, peanuts, almonds, and sea salt. Happy Monday! I’m back from my week-long break and so happy about…