This recipe for Double Chocolate Candy Cane cookies is going to be your new favorite Christmas cookie recipe. Perfect for gifting (if they last that long). They are so easy and simple to make and so delicious too. If Christmas could be wrapped up into a single cookie, these Double Chocolate Candy Cane cookies would be it. Dark chocolate chips and Hersheys Candy Cane Kisses make these cookies chocolaty and pepperminty (yes I made that word up) and they MUST be eaten with a hot cup of cocoa. Seriously you will want to do that.

I love Christmas!

Can you tell? Baking cookies, decorating the house, listening to Christmas music. I seriously love it all. Nothing brings me more joy than cooking up a batch of Christmas cookies for someone while singing my heart out to Mariah. Chills, literal chills.  Okay if you haven’t seen that episode of Brooklyn 99 then you better get on that.

I have to admit, before I was married I would aim to have my tree up on Nov 1st. I’m not sure when it’s considered to be socially acceptable to put your tree up, but I can admit that I was probably leaning a tad towards the early side. Aaron has talked some sense into me now, and I reluctantly wait a little bit longer. That and our four kids go off the walls with excitement and ask me every single day how long it is until Christmas. Oh and did I mention our daughter tries to hold Christmas hostage until AFTER her birthday on Nov 29th? Which in my opinion is just plain grinchworthy (I still love you Felicity!)  so there’s that too.

Anyway, I am a full blown sucker for all things pepperminty (it’s catching on isn’t it) and can probably be found in front of the TV watching Hallmark Christmas movies with a cup of hot cocoa and some cookies.  Honestly Hallmark doesn’t get enough credit. IS it even Christmas if you aren’t watching chin chiseled men in gingham plaid shirts rescue the damsels in distress right before Christmas? I for one am thankful for them and if you aren’t watching your share of them then you are seriously missing out.

Chocolate & Peppermint are like peanut butter and jam.

This recipe for Double Chocolate Candy Cane Cookies is high on my list of snacking choices. They are double chocolate (your welcome) and they  have just enough peppermint to make it a real Christmas cookie. There’s a fine line between a good amount of peppermint and you’ve gone to far peppermint. These cookies fall right into the sweet spot. Also I am aware that pepperminty is not a word but it should be so here we are.

You know how I feel about long recipes posts so here you are (again, you’re welcome).

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Double Chocolate Candy Cane Cookies

If Christmas could be wrapped up into a cookie these Double Chocolate Candy Cane cookies would be it. Dark chocolate and Hershey's Candy Cane kisses are the star of the show in these delicious Christmas cookies. Dipping them in a cup of hot cocoa is a must!

Course Dessert, Snack

Cuisine American

Keyword baking, candy cane, christmas, Christmas Cookie, cookie, cookies, double chocolate, holiday baking

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 cup softened butter
• 1 cup white sugar
• ½ cup of brown sugar golden yellow
• 2 eggs
• 1 tsp vanilla
• 2 cups all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups dark chocolate chips
• 1 88g bag of hershey's candy cane kisses about 18

Instructions

DIRECTIONS

• Preheat oven to 375 ° and line two baking sheets with parchment paper
• In a medium sized bowl, beat together the butter and sugar until smooth. Then beat in your eggs and vanilla.
• In a separate bowl gently mix flour, baking soda, and salt.
• Stir into butter mixture. Then mix in the dark chocolate and chopped Hershey kisses.
• REFRIGERATE FOR A MINIMUM OF 30 MIN (don't skip it or you'll regret it)
• Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. You can kinda roll them with your hands and then flatten them. You don't want them to be to thick. Leave some space for them to spread!
• Bake in the oven for 10-11 minutes. You will want them to be slightly underbaked and golden brown around the edges. If you start to smell them, they are probably ready to come out! Let sit for 5 minutes then transfer to cool.
• Serve with a cup of hot cocoa for dipping!

Try this VIRAL cookie!

I hope you love this Christmas cookie recipe as much as I do. As always I love to hear from you and I LOVE to see your creations. Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen  

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The Christmas season is finally here and we are already thinking of all things Christmas around here. Especially about Santa’s Favorite Cookies (soooo good!) If you’re American you may not be fully on board just yet, but us Canadians have Thanksgiving in our rear view mirrors (and our waistlines), and are already singing our hearts out to Mariah Carey’s O Holy Night like we’ve been in the church choir for years. I’m just going to go ahead and say that if your not jamming to Mariah’s Christmas album all season long then you seriously need to ask yourself what you’re doing with your life.

These Oatmeal Chocolate Cookies are the BEST!

I am fully aware that claiming these cookies are Santa’s favorite cookies is a bold statement but it’s true. I used to HATE Oatmeal cookies. What a rip I thought, who wants oatmeal in a cookie? But then I started adulting and all of a sudden Oatmeal in cookies was a win. Just like Sunday afternoon naps and decaf coffee. I think I feel less guilty eating multiple oatmeal cookies because let’s be honest, they are “healthier”.  Anyway I now have a love for oatmeal in my cookies. But let’s be clear, I will never give up the chocolate. Which brings me to my next point. The chocolate.

These cookies are made with dark chocolate callets, which is one of the reasons they are so great. What’s a callet you ask? Callets are chocolate morsels formulated for melting rather than baking. They are usually made from Belgian chocolate which is a VERY good chocolate. And I happen to be an expert at delicious chocolate. They melt perfectly in the cookies and stay soft which in my opinion is better. Not feeling adventurous? Substitute for chocolate chips but keep them dark. These are seriously the best oatmeal chocolate cookies you will ever eat!

You’re instincts are going to want to do a few things with this recipe and I’m here to say don’t!

At least give this way a try. If you hate it or need to make a modification I am open to your comments.

1. DON’T leave them in the oven any longer. Trust me, you will pull them out after 12 minutes and think to yourself, these need a few more minutes. They don’t. The cookies will continue to cook after you take them out. They just need to rest. As my Dad always says, “patience is a virtue”
2. DO use dark chocolate callets. I don’t know why they are better but they just are. Don’t fight it.
3. DON’T over mix. Just enough to blend the ingredients.

These cookies are not only Santa’s Favorite, but they will be your family and friends favorite too! Which is why they make the PERFECT GIFT. This year I did a lot of extra canning and I my goal is to make gift baskets filled with lots of homemade goodies. People have enough stuff and I wanted to be really intentional about my gifts this year. A basket full of my award winning (yeah I just dropped that there) preserved peaches, my strawberry jam, spicy dill pickled beans, homemade BBQ sauce and more. These cookies will definitely make it into the basket.

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Santa's Favourite Christmas Cookie

There's a reason these are Santa's favourite cookie! These oatmeal cookies are so soft and chewy. Made with loads of dark chocolate. They are the perfect holiday treat.

Course Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24

Ingredients

• 1 cup butter softened
• 1 cup brown sugar packed
• ½ cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 ¼ cups all purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 3 cups quick oatmeal
• 1 cup dark chocolate callets (or dark chocolate chips) generous

Instructions

• Preheat the oven to 330 ° F-random I know but it works best.
• In a large bowl, cream together butter, brown sugar, and white sugar.
• Beat in eggs and vanilla.
• In a separate bowl combine flour, baking soda, and salt. I sift just a tiny bit! Stir into the creamed mixture until just blended.
• Mix in the quick oats and chocolate callets.
• Drop generous tablespoon sized balls onto a baking sheets lined with parchment paper. Bake for 12 minutes in the preheated oven. Don't be fooled. Not a minute longer! Let cookies cool on baking sheet for a few minutes before moving.

Enjoy,

Laila

TRY THESE DOUBLE CHOCOLATE CANDY CANE COOKIES!

TRY THESE TURKEY STUFFING MEATBALLS STUFFED WITH CHEESE!

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These leftover Halloween M&M Cookies are the SO EASY and SO GOOD. I call them leftover Halloween cookies because I always make them with Halloween candy (gotta use it up in one quick sweep or I’ll eat for days and weeks to come) but you can make them all year round!

So long Halloween. Hello November. Halloween is over and the kids and I are in a post Halloween candy coma. There’s sticky everything on the floors and candy wrappers for days. I could barely wake them up this morning. Barely. No way I am keeping them home today all hopped up on sugar. God bless those teachers. If your like me than you have already raided their stash while the kids are at school, and have told yourself you won’t eat any more today. Hahahaha keep telling yourself that! Don’t worry we won’t judge you. Besides if you’re like me and trenched through the rain last night then I say you deserve it.

I love all the candy but after a few days I’ve had enough and want it gone. Which is why I love these leftover Halloween M&M cookies. It’s a great way to use a bunch of it up at once, and let’s be honest. Who doesn’t love soft and chewy cookies, fresh out of the oven? You can substitute the M&M’s for any left over chocolate morsels and the reeses pieces bites are great too!

I know I am repeating myself but I seriously LOVE these cookies. They are are so chewy and chocolaty and I think all the bright colors make me happy. Or maybe its the chocolate…. Anyway I really love making them and the kids do too. I l know it’s annoying to wait 30 minutes for the dough to chill but trust me it’s worth it. Chilling the dough prevents the cookie from spreading and allows the moisture to stay locked in. Don’t skip this step  (believe me) as my Dad always says “patience is a virtue”.

You know how I feel about long recipe posts so here you go!

Now it’s your turn! Whip up a batch (or five) of this Southern Baked Beans Recipe and let me know what you think. I love hearing from you and I LOVE seeing your photo’s even more. Upload your pictures on social media using #thegoodwivesblog and invite me into your kitchen. Don’t forget to tag @thegoodwife22  

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Leftover Halloween M&M Cookies

Soft and chewy cookies filled with lots of M&M's. A great way to use up your leftover Halloween candy. Feel free to substitute the M&M's for reese pieces or any other chocolate.

Course Dessert, Snack

Cuisine American

Keyword chocolaty cookies, cookies, easy cookies, Halloween Cookies, M&M cookies

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 20

Ingredients

• 1 cup butter softened
• ½ cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tbsp. vanilla
• 2 cups all purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 2 cups milk chocolate M&M's

Instructions

• Preheat oven to 375 ° and line two baking sheets with parchment paper.
• In a medium sized bowl, cream together the butter and sugar until smooth.
• Next, beat in your eggs one at a time and then vanilla.
• In a separate bowl gently mix flour, baking soda, and salt.
• Slowly add the flour mixture to the butter mixture while gently stirring to mix all the ingredients together.
• Fold in your M&M's and then REFRIGERATE FOR 30 MIN (don't skip it).
• Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. You can kinda roll them with your hands and then flatten them. You don't want them to be to thick.
• Bake in oven for 10-11 minutes. You will want them to be slightly underbaked and golden brown around the edges. If you  start to smell them, they are probably ready to come out! Let sit for 5 minutes then transfer to cool.

Need a little inspiration?

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I’ve said it before, I love Halloween and these Monster Krispies are just one of the reasons why. How FUN are these rice krispies treats? And stupid cute too. I made these for Rivera’s class party and I cannot tell you how excited he is. I love that you don’t have to be an amazing baker (because I am definitely not!) to make yourself look all professional. And I also love how it doesn’t really matter if the chocolate comes out smooth because they are monsters so anything really goes. If your looking for a cheap and easy school snack that will bring joy to those kiddos this Halloween then look no more. These Monster Krispies will be a hit.

I often get asked why I do things like this. Why not just grab a box of pre made rice krispies and send them on their way? And the answer is, because. My kids only get one childhood. They only get one shot and before they blink they will be grown and stressed and busy doing all the grown up crap we do.  I want them to look back and have had every chance at love and joy that they can possibly have. Life is hard and if a batch of colorful monster krispies will bring them joy than I say make the darn rice krispies!

TRY THESE HALLOWEEN JACK-O-LANTERN BURGERS TOO!

Now that being said you can totally substitute homemade rice krispies in this recipe for the store bought ones. It really wouldn’t make a difference and no one would judge you. I just personally like the taste of homemade ones better.

When it comes to melting the chocolate I usually have a pot of water on the stove with  a Pyrex bowl on top. I use a spatula and melt the chocolate over low -medium heat and I strongly suggest having your rice krispies ready to go before hand. I lay mine out on wax paper so that once the chocolate is melted I can move quickly. You don’t want the chocolate to over heat but you also don’t want it to harden up. Also you will want to have your candy eyes opened and easily accessible so that you can get them on the melted chocolate before it hardens. Can you tell I learned the hard way a few times!

I get all my melting chocolate at the bulk barn but you can also get it on Amazon.

As always, Enjoy!!

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Mini Egg Cookies. Yes please! In keeping with the current theme that seems to be my life right now, this post is a little late! However, I’m sure there are a handful of you that still have a stupid amount of mini eggs in you house just taunting you to eat them. Which is why I am posting this delicious recipe for left over mini egg cookies.

Can I just say that those things are the worst! Like seriously how can something so small be so good and so bad all at once? I hate to waste food and so the thought of throwing them out made me sad (also because who the heck throws out chocolate?) but I also really needed them gone. This one was a no brainer. I simply substituted the M&M’s from my Milk Chocolate M&M Cookies recipe with chopped up mini eggs and off we went. These cookies were so delicious! They were warm and chewy and the house smelled so good when we were making them. I might just have to find some 75% off Easter chocolate and make another batch.

Now I  know what your thinking. In reality I still ended up eating those mini eggs, but I shared the cookies with family and friends so I probably really only ate half. And besides, you feel way better eating them this way and telling yourself it’s just a cookie than eating a handful every time you walk by the bowl. We can all use a little guilt free chocolate once in a while.

I should probably say that I tried to put the first batch of eggs into the baby bullet hoping it would come out in beautifully chopped up pieces like the pro’s. That’s not at all what happened. It turned to dust. So just get out the butcher knife and chop them up. It was actually a lot easier than I thought! Also, just as I said in the original recipe Do not skip the refrigerator step and don’t leave them in longer! You will be sad.

If you love these mini egg cookies, you will LOVE these Easter Edition Chocolate Covered Oreo’s!

Enjoy!

Laila

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I love holidays. Mostly because it gives me a chance to cook, throw parties, and get together with family and friends. Pretty much all my favorite things at once.  I’m always looking for cheats when it comes to throwing parties because let’s be real, it’s expensive and unless you roll with the real housewives of Toronto than you probably can’t really afford to be spending a ton of money on desserts. A girl can dream though!! With Easter next weekend (yay!), I I thought I would share my recipe for Chocolate Covered Oreo’s (Easter Edition). Who doesn’t love everything chocolate at this time of year?

These chocolate covered Oreo’s are a perfect way to take your dessert table up a notch without spending a ton of money. They are also super easy and can pretty much fit any theme! Simply change the color of the melting chocolate and you’re good to go. Chocolate covered Oreo’s are going to be your new favorite dessert. And for good reason.

I have to say that most of the recipes I’ve come across say to use a “dipping aid” and I don’t think it’s necessary. I’ve done it both ways and I would say that using it makes it harder. I also use a special mold I got on Amazon. It was only $8 and I love it! You can see it pictured below. I’ve heard you can use a muffin tin too although I’ve never tried it and for $8 why not just have this tool handy! I should also say that I get my melting chocolate from the Bulk Barn but you can probably find it anywhere!

So without further ado here it is!

Chocolate Covered Oreo's (Easter Edition)

• Time: 25 min including set
• Difficulty: Easy
• Print

Ingredients

6 Oreo cookies

1 generous cup of melting chocolate (whichever color you prefer)

cookie mold 

Directions

Step 1

I don’t know why but I love melting chocolate on the stove. You could probably use the microwave just as easily but I don’t. I place a pot with some water in the bottom and then place a glass bowl over top and add my chocolate. The steam from beneath melts the chocolate perfectly and makes me so happy! If I was doing it in the microwave I would probably do it for 30 seconds at a time and then stir so it doesn’t burn!

Step 2

Put some melted chocolate in the bottom of the mold. They are pretty deep so I would do it generously but not all the way. You’re going to cover them. You’re going to want to work fast, the chocolate hardens up quickly!

Step 3

Place the Oreo cookies into the chocolate and gently push down. You want to push it fairly deep but not to deep as to see it through the bottom. If you’re worried just lift up the mold and look at the bottom.

Step 4

Cover the Oreo’s with more chocolate and then gently bang the tray on the counter to bring any air bubbles to the surface. I wouldn’t spend to much time trying to perfect them. Once they harden you can trim the sides with a knife.

Step 5

Place tray of chocolate covered Oreo’s in the refrigerator for 15 min

If you want to get creative you can play around with different colors of drizzled chocolate and sprinkles etc! I also add a little white chocolate to more vibrant colors to get a nice pastel colored chocolate. These chocolate covered Oreo’s store nicely in the freezer or in a Tupperware container in the cupboard (if they last that long!)

Don’t forget to show me your creations!

TRY THESE MINI EGG COOKIES 

Enjoy

Laila

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I love these Milk Chocolate M&M cookies! They are SO GOOD!

It’s hard believe March Break is already here. I am so excited! Mostly because the clocks go forward this Sunday (you’re welcome) and it’s one step closer to SPRING!! Also because it’s a really  good reason to eat these Milk Chocolate M&M Cookies!

I decided this week would be a great week to share all the fun foods we like to make around here and why not, Spring is in the air and these milk chocolate M&M cookies are so good

Every year I fantasize about all the fun things the kids and I will do on March Break. Oh it will be glorious. We will go to places like the Science Center and everyone will be happy and nice and we’ll learn and bond and see butterflies and rainbows. When in reality we will probably wake up late, spend 25 min trying to find parking because the place is a zoo. Stand in line for 30 min (and pay copious amounts of money) only to have everyone complain the whole time and fight about which floor we’re going to next. Leaving  me standing in an elevator with my face glazed over wondering why I ever thought it was a good idea to come here during March Break and why the heck we didn’t get out of there before rush hour.

Don’t get me wrong. I love the Science Center and I love taking my kids on outings. Just not when the rest of the world is also taking their kids on outings.

SO this year we’re changing it up. We’re staying local. Like home local and we’re making cookies and pizzas and if we’re really in the mood we might hit up the free lego hour at the local library. Did I mention it was free? Anyway I’ve had cookies on the brain. So here’s another excuse to make them.

I LOVE these cookies. They are are so chewy and chocolaty and I think the bright colored M&M’s just make me happy. Or maybe its the chocolate…. Anyway I really love making them and the kids do too. I adapted this recipe from an old cook book I have that called for chocolate chips and walnuts and shortening but these are much better. The only thing I find slightly annoying is that you have to refrigerate the dough for 30 min and I am kind of impatient. Don’t skip this step though (believe me), as my Dad always says “patience is a virtue”.

Of course, as always, feel free to let me know how it goes or how you made it better!

TRY THESE COOKIES

– Oatmeal Chocolate Cookies

– Cookie Dots 

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Milk Chocolate M&M Cookies

These cookies are loaded with lot of milk chocolate M&M's and are SO GOOD. Perfect with a big glass of milk for dipping.

Course Dessert, Snack

Cuisine American

Keyword cookies, M&M, M&M cookies

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Ingredients

• 1 cup butter softened
• ½ cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tbsp vanilla
• 2 cups flour all purpose
• 1 tsp baking soda
• ½ tsp salt
• 2 cups milk chocolate M&M's

Instructions

• Preheat oven to 375°
• In a medium sized bowl, beat butter and sugars together until smooth. Then beat in eggs and vanilla.
• In a separate bowl gently mix flour, baking soda, and salt.
• Stir into butter mixture
• Mix in M&M’s
• REFRIGERATE FOR 30 MIN (don’t skip it)
• Drop tablespoon sized amounts of cookie dough onto baking sheets lined with parchment paper. I kinda roll them with my hand and then flatten them a little. You don’t want them to be to thick.
• Bake in oven for 10-11 minutes. You will want them to be slightly under baked and golden brown around the edges. If you  start to smell them, they are probably ready to come out!
• Transfer to wire rack to cool

Need a little dinner inspiration?

– The Best Ever Mac and Cheese Recipe EVER 

–Smoky Meatballs

-Healthy Tex Mex Stuffed Peppers

-Mexican Lasagna 

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These are seriously the best oatmeal chocolate cookies ever. Bold statement I know, but they really are. The secret? Dark chocolate callets.

I actually used to boycott oatmeal cookies. Seriously, who wants to eat oatmeal in their cookies? It’s like healthy! I don’t know if it’s because I hit my 30’s and my brain switched gears (one day you’re 16 wearing a size 0, eating Big Mac’s like they are going out of style and all of a sudden your 30 wearing t-shirts in the pool) or whatever the case, I now have a love for them!

I’ve said it before, I really hate LONG POSTS on recipes. So I will keep this short and sweet (no pun intended haha). I’ve played around with a bunch of recipes and I think I now have it down to a science. These Oatmeal Chocolate Cookies are soft and chewy and made with dark chocolate callets ins instead of the typical semi sweet chip.

What’s a callet you ask? Callets are chocolate morsels formulated for melting rather than baking. They melt perfectly in the cookies and stay soft which in my opinion is better. Not feeling adventurous? Substitute for chocolate chips but keep them dark! These are seriously the best oatmeal chocolate cookies ever!

You’re instincts are going to want to do a few things with this recipe and I say don’t! At least give this way a try. If you hate it or need to make a modification I am open to your comments!

1. DON’T leave them in the oven any longer. Trust me, you will pull them out after 12 minutes and think to yourself, these need a few more minutes. They don’t. They just need to rest. As my dad always says, “patience is a virtue”.
2. DO use dark chocolate callets. I don’t know why they are better but they just are. Don’t fight it.
3. DON’T over mix. Just enough to blend the ingredients.

Okay, so now that I have that out of the way here’s the recipe!

Print

Oatmeal Chocolate Cookies

These cookies are soft and chocolaty. Seriously the best cookies EVER.

Course Dessert, Snack

Cuisine American

Keyword chocolate, cookie, cookies, oatmeal

Cook Time 20 minutes minutes

Servings 24 cookies

Ingredients

• 1 cup butter softened
• 1 cup brown sugar packed
• ½ cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 ¼ cups flour all purpose
• ½ tsp baking soda
• ½ tsp salt
• 3 cups quick oats
• 1 cup dark chocolate callets

Instructions

• Preheat your oven to 330 °F
• In a large bowl, cream together butter, brown sugar, and white sugar
• Then beat in eggs and vanilla
• In a separate bowl combine flour, baking soda, and salt. I sift just a tiny bit!
• Stir into the creamed mixture until just blended. Mix in the quick oats and chocolate callets
• Drop generous tablespoon sized balls onto a baking sheets lined with parchment paper
• Bake for 12 minutes in the preheated oven. Don’t be fooled. Not a minute longer!
• Let cookies  cool on baking sheet for a few minutes before moving

Let me know how it goes in the comments below

Enjoy,

Laila

Need a little dinner inspiration?

TRY THESE

•  Smoky Meatballs
• Bacon and Chorizo Mac and Cheese 

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Today is my birthday, hurray!!! I’ve never been one to get upset about getting older. Call me crazy but I think it’s a blessing. Anyway, Rivera couldn’t wait to bake me a cake.  And not just any cake. This best ever kit kat cake! Hes my youngest boy at 5 years old, and his energy and zest for life make me so happy. How could I say no. That and it involved lots and lots of chocolate, so really how could I say no?

In reality he begged to bake me a cake, insisted I buy all the ingredients, cracked a few eggs (and shells) into the bowl and then took off leaving me to bake my own cake. Not exactly the afternoon I had envisioned and I’m pretty sure he was only after the leftover Kit Kats but whatever. Classic!

I’m really glad he did though, because I probably wouldn’t have attempted to make this cake and the results were fabulous! This super easy cake will wow any of the kids (and adults) in your life and it was really easy and cheap to make. If you’re tired of paying stupid money for cakes that kids barely even eat, but still want the wow factor than this cake is for you! You’re welcome

You can use whatever cake recipe you want here. I cheated and used Betty Crocker’s Rainbow Confetti cake because let’s be real, I have 4 kids and rainbow confetti cake is freakin delicious. I also used Betty Crocker icing too but feel free to use your own recipe.

PS: if you have a great icing recipe I’d love to have it!

Soooooo easy!! And half the price or less than what you would be paying at a bakery. Feel free to share pictures of your creations in the comments below

FYI: When purchasing the Kit Kat bars I found that it was cheaper to purchase the 4 packs at the grocery store than to purchase each chocolate bar individually.

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