A collection of four different treats all with 3-ingredients that can each be made in a miniature muffin tin. No baking required! Perfect for sharing with friends/family, giving out as gifts, bringing into work, or enjoying yourself!
Hey everyone! How is your week going so far?! Did you notice things are looking a little different around these parts? Over the weekend and into this week, my new site design went live! It’s been severalmonths in the works and I’m so excited it’s finally here. There have been a few hiccups along the way and I sincerely apologize for any inconvenience getting recipes while my site was intermittently down. Hopefully *fingers crossed* we’ve worked out the issues and everything should be working better.
I’ve now got a “recipes” page that allows you to easily search throughdifferent categories, there is a “shop” that has all of my favorite kitchen and photography products, AND I’ve got a new eCookbook of my favorite easy weeknight dinners that is free for email subscribers. Additionally, you can now subscribe to get my recipes each time I publish a new post or sign up to get a weekly round-up of everything I’m sharing. ??
And now, onto some easy THREE ingredient treats that can all be made in a miniature muffin tin! A quick video tutorial is above this text and then more details and the full recipes are below:
First up: PEPPERMINT BARK BITES. I have a serious obsession with Ghiradelli’s Peppermint Bark Squares, but they are not all that cheap. Especially when you could eata pack a day during the holiday season! (What, me? Never ?) So those peppermint bark squares are what inspired this entire post. The second I saw themback in the store, I grabbed a bar. The boys and I finished it before we were even home and I knew it was time to make something similar.
So these bites are made to taste *just* like them (although people that tried these said they liked them better!!) with half the cost and very little effort! I use a Hershey’s candy cane bar for the white chocolate top, but if you can’t find that candy bar or want to make these for even cheaper, plain white chocolate and crushed peppermint will work great in its place.
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Peppermint Bark Bites
5 from 18 votes
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Peppermint Bark Bites
5 from 18 votes
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Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 12 bites
Chelsea Lords
Author Chelsea Lords
Ingredients
- 1 bar (3.5 ounces) Hershey's Candy Cane candy bar*
- 3/4 cup milk chocolate chips high quality
- 1 teaspoon vegetable oil separated
Instructions
Line a miniature muffin tin with muffin liners and set aside.
In a microwave safe bowl, combine chocolate chips with 1/2 teaspoon vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.
Be patient in melting and make sure to stir really well in between each bursts as it's easy to burn the chocolate.
Fill the bottom of the muffin liners with equal amounts melted milk chocolate. Tap the muffin tin a few times to get the chocolate to go in an even layer. Place in the fridge for 5-10 minutes.
While it's chilling, coarsely chop the candy cane bar and place in another microwave safe bowl. Add in the remaining 1/2 teaspoon vegetable oil and stir.
Again, melt in the microwave in bursts of 20 seconds stirring in between each burst for 15 seconds.
Pour equal parts of the white peppermint chocolate over the milk chocolate. Tap the muffin tin a few times to get the chocolate to go in an even layer.
Allow to set.
Video
Recipe Notes
*This candy bar made it really easy and delicious, but if you are unable to find it use regular white chocolate with crushed peppermint stirred in!
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
DID YOU MAKE THIS RECIPE?
I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Next up:COOKIE DOUGH CUPS.Last year, I created a healthy version of cookie dough cups (<–link to recipe) which so many of you loved. And then I shared a less healthy cookie dough cup recipe on my friend’s website. It was such a bithit on her site that Buzzfeed Tasty picked it up and created a video of the recipe. So I think it’s about time I share it here!
HOWEVER,since this is a post on 3-ingredient muffin tin treats, there is a way to make these cookie dough cups with only 3 ingredients — and that is to use refrigerated store-bought cookie dough. At any given time, my mom always has a huge tub of store-bought cookie dough in her fridge and I’m sure many of you have the same. The pre-made cookie dough works wonders if you are pressed for time — it’s fast! And it’s delicious tasting as well. But just in case you’re wanting the full experience of homemade cookie dough cups, I’ve included my recipe here as well.
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Cookie Dough Cups
5 from 18 votes
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Cookie Dough Cups
5 from 18 votes
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Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 12 *
Chelsea Lords
Author Chelsea Lords
Ingredients
3-Ingredient Cookie Dough Cups:
- 1 and 1/3 cups high quality chocolate chips or chopped chocolate bar
- 2 teaspoons vegetable oil
- 1/3 cup store-bought prepared cookie dough
From Scratch Cookie Dough:
- 6 tablespoons butter at room temperature
- 1/2 cup light brown sugar packed
- 3 ounces full-fat cream cheese at room temperature
- 4 tablespoons white sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 and 1/4 cups white flour
- 3/4 cup miniature chocolate chips
Instructions
Cookie Dough Cups
Line a miniature muffin tin with muffin liners and set aside.
In a small microwave-safe bowl combine the chocolate and vegetable oil.
Melt in the microwave in bursts of 20 seconds, stirring well in between each burst for about 15 seconds.
In the prepared muffin tin, spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups. You don't want too much chocolate at the bottom. Tap the muffin tin to get the chocolate to go into a smooth and even layer.
Roll small (1/2 teaspoon sized) balls of prepared cookie dough. Flatten slightly.
Place the balls of cookie dough on top of the melted chocolate mixture and press into the chocolate.
Pour an even amount of chocolate over all of the cookie dough balls. Gently shake the muffin pan side to side to get the chocolate nice and even.
Chill in the fridge for at least 30 minutes or until completely set up.
From Scratch Cookie Dough:
In a large bowl, beat together the butter (make sure it is at room temperature and not melted) and brown sugar for 1-2 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.
Beat in the vanilla, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.
Stir in the chocolate chips.
Roll the cookie dough into small balls and set aside.
See AlsoAmaretti Cookies (VIDEO)
Recipe Notes
*If you use the from scratch cookie dough recipe, you'll have enough to make dozens of these cookie dough cups! SO instead you can follow the recipe and save the rest of that delicious cookie dough to snack on or use in a different recipe 🙂
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
DID YOU MAKE THIS RECIPE?
I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
P.S. I know a lot of peopledon’t eat raw cookie dough because of either the eggs or flour; neither concerns me, but consume at your own risk.
Third in the line-up:CRUNCH CUPS. These were purely inspired by leftover Halloween candy. Mini crunch candy bars were one of my first picks in the leftover bowl of Halloween candy. And since they are now longgone and all we’re left with are the dum-dums and laffy taffy’s (?), it was time to replenish!
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Crunch Cups
5 from 19 votes
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Crunch Cups
5 from 19 votes
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Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 12
Chelsea Lords
Author Chelsea Lords
Ingredients
- 1 cup (6 ounces) high quality milk chocolate chips or chopped chocolate bar
- 1 teaspoon vegetable oil
- 1/2 cup rice crispies cereal
Instructions
Line a miniature muffin tin with muffin liners and set aside.
In a microwave safe bowl, combine chocolate chips with vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.
Be patient in melting and make sure to stir really well in between each bursts as it's easy to burn the chocolate.
Stir in the rice crispies until well coated.
Using a cookie scoop, scoop the mixture into the prepared muffin tin. Tap the muffin pan a few times on the table and then let harden either at room temperature or in the fridge.
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
DID YOU MAKE THIS RECIPE?
I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
And last:EASY PEANUT CLUSTERS.These are the ultimate peanut butter + chocolate treat! Peanuts + peanut chips + milk chocolate chips = pure bliss. Since they are only 3 ingredients (and really just 2 major ingredients) it’s really important to get the right kind of nuts. Roasted + Salted peanuts are the way to go in these treats. Roasted peanuts have far more flavor and give these treats a more complex flavor. The salt is a nice touch that, again, just heightens that flavor.
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Peanut Clusters
5 from 18 votes
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Peanut Clusters
5 from 18 votes
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Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 12
Chelsea Lords
Author Chelsea Lords
Ingredients
- 1/2 cup milk chocolate and peanut butter chips ~3 ounces (Nestle makes this combination of baking chips)
- 1/2 teaspoon vegetable oil
- 1 cup salted and roasted peanuts
Instructions
Line a miniature muffin tin with muffin liners and set aside.
In a microwave safe bowl, combine the peanut butter + chocolate chips with vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.
Be patient in melting and make sure to stir really well in between each bursts as it's easy to burn the chocolate.
Stir in the peanuts until well coated.
Using a cookie scoop, scoop the mixture into the prepared muffin tin. Tap the muffin pan a few times on the table.
Spoon any extra leftover chocolate over the top and then let harden either at room temperature or in the fridge.
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
DID YOU MAKE THIS RECIPE?
I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
More EASY Treats:
Microwave Mint-Chocolate Swirled Fudge
5-ingredient Salted Caramel Fudge (Microwave)
Cashew Toffee Clusters
Thin Mint Cups
