Discover and save creative ideas
    • Hollie Stewart

      Banana Split Bites Nice snack! Just a little bite of sweet. For my chocolate dipping!

    • Stacey Richard

      Banana split bites.... Yum! Fruit kabobs

    • Kathleen Oneal

      Chocolate Covered Banana Split Bites. Yummy, these would be great finger foods at a party!

    • Jessica Lafritz

      Banana Split Bites!! Delicious!! #Food #Drink #Trusper #Tip

    • Mary H Maldonado

      Covered Chocolate Dipped Fruit | Chocolate Covered Banana Split Bites - Food Doodles

    More from this board

    Chocolate Chip Cookie Dough Bars recipe make for an easy dessert. They are no bake and contain no eggs!

    Chocolate Chip Cookie Dough Brownies

    Chocolate Peppermint Crinkle Cookies

    Unopened can of condensed milk + 8 hours on low (completely submerged) in the crock pot + cool down in the fridge = CARAMEL!

    Salted Caramel Dulce de Leche Cheesecake Bars...YUM!

    chocolate chip cookie dough truffles

    Oreo Truffles I'm sure these taste absolutely terrible

    Strawberries stuffed with cheesecake filling & topped w/graham cracker crumbs. I want to eat a hundred of these right now!

    the most amazing cheesecake bars ever.

    Strawberries covered in yogurt and frozen. Oh my.

    Thinking outside the box - cookie cups using the outside of the muffin tin.

    Chocolate Chip Cookie Dough Truffles by Annie's Eats 8 tbsp. unsalted butter, at room temperature ¾ cup light brown sugar, packed 2 ¼ cup all-purpose flour 1 (14 oz.) can sweetened condensed milk 1 tsp. vanilla extract ½ cup mini semisweet chocolate chips 1½ lb. semisweet or milk chocolate, coarsely chopped (Baker's chocolate) Mini chocolate chips (for garnish) Directions: Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, coating in chocolate and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

    caramel apple cheesecake

    Pretzels and Hersey's Kisses, so easy.

    Chocolate Chip Gooey Butter Cake


    Chocolate Chip Gooey Butter Cake

    New York Times Best Cookie Recipe

    The best chocolate mousse of your life in under 5 minutes and only 2 ingredients? I need to try this

    Yummy Rolo Cookies

    Oreo Truffles. So easy. So good. No baking required.

    S’more CupsSource -  whole graham crackers (1 cup finely crushed)1/4 cup powdered sugar6 tablespoons butter, melted4 bars (1.55 oz each) milk chocolate candy, divided12 large marshmallowsPreheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.Each cup has 100 calories and 6 g fat.

    S'more cups!

    S'more cups!


    Cute!!! Owl cake and cupcakes

    Mmm mmm, this looks sinful... White Chocolate Raspberry Truffle Cheesecake