St. Patrick’s Day Sweets and Treats

Mint M&M Brownie Cookies (Credit: Love to be in the Kitchen)

• 1 box brownie mix (I used the Double Chocolate Ghirardelli box)
• 2 eggs
• 1/2 tsp. vanilla
• 1/4 cup flour
• 1/4 cup vegetable oil
• 1/2 cup chocolate chips (If you brownie mix already has chocolate chips you can omit)
• 3/4 cup mint M&M’s (I used the Easter M&M’s, I couldn’t find the mint version)

1. Preheat oven to 375ºF.
2. Mix together the brownie mix, eggs, vanilla, flour and oil either by hand or with an electric mixer until batter is smooth. Gently fold in the chocolate chips and mint M&Ms.
3. Roll about 2 tablespoons of dough into balls and place on baking sheets lined with parchment paper. Top cookies with more M&M’s if desired.
4. Bake for 9 minutes. Remove from oven.
5. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Lucky Charm Marshmellow Treats (Credit: The Baking Chocolatess)

• 4 tablespoons butter
• 1 10.5 oz bag + 2 cups mini marshmallows
• 5 cups Lucky Charms
• optional Rainbow Sprinkles

1. Butter a 9×13 pan
2. Take large non-stick saucepan and melt butter on low heat. Add 1 package of marshmallows and stir keeping on low heat until they are melted into the butter. Then add in the last 2 cups and let them melt partially.
3. Add in the Lucky Charms cereal and stir until the cereal is fully coated.
4. Pour mixture into prepared pan and spread out around evenly with large spatula sprayed with non-stick spray or you can use butter.
5. Press mixture down into pan evenly. (Don’t over press, they become too compacted and hard).  Optional: Add sprinkles immediately and press into treats.
6. Let treats sit for 2 hours or so and cut into squares into preferred sizes. Seal treats after cutting. 

St. Patrick’s Day Sugar Cookies (Credit: Over The Big Moon)

• 1 c. butter softened at room temperature
• 2 c. sugar
• 4 eggs
• 2 tsp. vanilla
• 1 tsp. salt
• ½ tsp. baking soda
• 5 c. flour

For the Frosting

• 5 c. powdered sugar
• 1 c. butter softened at room temperature
• ¼ – ½ tsp. almond extract (omit if allergic)
• 6 Tbsp milk
• green food coloring
• St. Patrick’s Day sprinkles

Sugar Cookie Bars Instructions:

1. Grease a standard rimmed cookie sheet (about 12×17) and set aside. 
2. Cream together butter and sugar on medium speed. Add eggs one at a time, allowing each egg to be incorporated into the mixture. Scrape the sides of the bowl and add vanilla; mix well.
3. Whisk together salt, baking soda, and flour in a medium bowl. Slowly add to the sugar mixture until just combined.
4. Press the dough evenly into the greased cookie sheet. Bake at 375° for 15 minutes until very lightly golden. Remove from oven and set aside to cool.

Frosting Instructions:

1. Prepare frosting by using an electric hand mixer to beat the butter until smooth. Then add 4 Tbsp milk, a small amount of food coloring, and almond extract; mix together.
2. Add powdered sugar about a half cup at a time to avoid a mess. Add remaining 2 Tbsp milk and combine. At this point you can add more food coloring if you want to darken the color of the frosting.
3. Frost sugar cookie bars and immediately add sprinkles. Cut into about 36-40 bars. Store in an airtight container.

St. Patrick’s Day Inspired Treat Board (Picture Credit: Snow Flakes and Coffee Cakes)

Items for a board: Mint Oreos, Cupcakes with Green Frosting, Chocolate covered Pretzels, Sugar cookies, Green candies (gummy bears, golden chocolate coins, M&Ms), Ferrero Rocher chocolates, Donut, Rice Krispy treats

There are always great recipes on Pinterest!

-Taylor