Chocolate peanut Butter Stacks

48 Ritz crackers, 1/2 cup creamy peanut butter, 1/2 cup marshmallow crème, 1 pk chocolate chips,. Place 24 Ritz cracker on lined cookie sheet, mix peanut butter and marshmallow crème together and put some on each cracker and put a Ritz cracker on top and dip them in chocolate. Put in fridge to coo

No-Bake Homemade Crunch Bars

Ingredients:

2 cups of crispy rice cereal

1 cup of milk chocolate chips

1/2 cup of peanut butter (smooth or crunchy)

1/4 cup of honey or maple syrup

1 teaspoon of vanilla extract

A pinch of salt

Instructions:

Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.

In a large bowl, mix the crispy rice cereal with a pinch of salt.

Melt the chocolate chips, peanut butter, and honey/maple syrup together. You can do this in a microwave, stirring every 30 seconds, or using a double boiler on the stove.

Once melted and smooth, stir in the vanilla extract.

Pour the chocolate mixture over the crispy rice cereal and mix gently until well coated.

Transfer the mixture to your prepared pan. Press down firmly to ensure it's compact.

Chill in the refrigerator for at least 1 hour, or until set.

Once set, lift the bars out of the pan using the overhanging parchment paper and cut them into squares.

Enjoy immediately, or store in an airtight container in the fridge for up to a week.

Chocolate Chip Banana Muffins

4 mashed bananas

2 eggs

1 cup sugar

1 cup mayo

2 tsp baking soda

3 cups flour

1 pk chocolate chips

Preheat oven to 350°. Mix all together ,put in muffins pans and bake for 20 minutes

No Bake Raspberry Cheesecake Truffle Bites

16 ounces cream cheese, softened

1/3 cup granulated sugar

12 ounces fresh raspberries

8 ounces whipped topping

1 & 1/2 cups graham cracker crumbs

Directions:

In a large mixing bowl, whip cream cheese and sugar until smooth.

Stir in raspberries, then fold in whipped topping. Cover and freeze for 2 hours.

Process graham crackers into fine crumbs and place in a small bowl.

Line a sheet tray with parchment paper.

Using a cookie scoop, form dollops of the cream cheese mixture.

Roll each bite in graham cracker crumbs and place on the tray.

Freeze for a couple of hours. Let sit at room temperature for 5 minutes before serving.