Recipe: 4 Recipes using M&M's for Jenn

Birds Nest Cookies

1 bag M&M'S Brand Milk, Peanut, Almond or Crispy Chocolate Candies for Easter
2 sticks butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 1/3 cups flaked coconut

Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes.

Remove coconut from cookie sheet and set aside.

Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.

In medium bowl, combine flour and salt. Blend into creamed mixture.

Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut.

Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown.

Remove cookies and cool completely. Fill indentations with M&M'S Brand Milk Chocolate Candies for Easter.

Makes 3 dozen cookies.
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M&M's Brand Cheesecake

1 cup crushed chocolate cream sandwich cookies
3 8oz.-packages (228 g) cream cheese
3/4 cup (180 mL) sugar
2 tablepoons all-purpose flour
3 eggs
1 teaspoon vanilla
1 package M&M'S Chocolate Mini Baking Bits
3 tablespoons melted butter or margarine

Preheat oven to 350 F (177 C). Measure out 1 cup (240 mL) of crushed chocolate cream sandwich cookies and put this in a small bowl.

Melt 3 tablespoons of margarine or butter. Pour the melted butter over the cookie crumbs while stirring mixture with fork.

Once the mixture is moist, pour crumbs onto bottom of 9" springform pan. Press crumbs evenly onto the bottom of pan using fingertips.

Bake crust in oven for ten minutes. After ten minutes, put crust to the side. Soften cream cheese. (Follow directions on box for softening cream cheese.)

Mix cream cheese with 3/4 cup (180 mL) of sugar and 2 tbsp. of flour in mixing bowl on medium speed until creamy and well mixed.

Scrape side of bowl and add one egg at a time to cream cheese mixture, mixing well after each egg is added. Once the eggs are added, stir in the vanilla.

Next stir in three quarters of the M&M'S Chocolate Mini Baking Bits. Pour cream cheese mixture into the springform pan. With the last quarter of M&M'S Chocolate Mini Baking Bits place them lightly on the top of the cake.

Bake the cake at 350 (177 C) for 15 minutes, then turn oven down to 250 (212 C). Bake an additional 30 minutes, or until the top looks dry and cake has very little movement in center.

When done baking, carefully slide flat knife or spatula preferably around edge of cake. Place in refrigerator over night. Cheesecake can be stored in the freezer for 6 months. Just place in large plastic freezer bag.
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M&M Brand Brownie Triffles

3 (regular size) Snickers bars chopped up in to 10 or 15 pieces.
chocolate syrup
1 package (4 serving size) chocolate flavor instant pudding
1 large container whip cream
1 box packaged fudge brownie mix
2 cups M&M'S Chocolate Mini Baking Bits

Bake brownies according to package instructions. Let cool and cut in to squares. Make instant pudding according to package instructions.

Note: For extra rich brownies, stir 1 cup (240 mL) of M&M'S Chocolate Mini Baking Bits into batter.

Assembly:

Layer trifle accordingly in a deep glass bowl or trifle bowl. Drizzle brownies with chocolate syrup. Layer pudding. Layer whipped cream. Srinkle with chopped Snickers bars and M&M'S Chocolate Mini Baking Bits. Repeat, making at least three layers. Finish with a final sprinkling of M&M'S Chocolate Mini Baking Bits and Snickers
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M&M Crunchy Snowballs

1 1/2 tsp. (23 mL) margarine
2 cups (480 mL) miniature marshmallows
1/2 cup (120 mL) almonds
3/4 cup (180 mL) coconut
1 cup (240 mL) M&M'S Milk Chocolate Mini Baking Bits

In a non-stick, medium-sized saucepan melt margarine and marshmallows, over medium heat until smooth. Remove from heat. Add almonds and coconut, coating completely with marshmallow mixture. Using buttered spoons, shape into balls and roll in M&M'S Milk Chocolate Mini Baking Bits.

Variation: To make tropical snowballs, reduce coconut to 1/2 cup (120 mL) and add 1/4 cup (60 mL) dried friut such as pineapple (diced), banana chips (broken into small pieces), or papaya.