Rainbow Chip Frosting Dunkaroos

Here are six recipes that we’ve combined for you and your kids. All of them are really easy for both parties involved! Take them to graduation parties, classroom birthday parties, or just enjoy them at home on your own for a fun activity together.

Ingredients

• 1 container rainbow chip frosting
• 1 box graham crackers

Preparation

1. Spoon frosting into serving bowl
2. Break graham crackers at perforations; arrange around bowl of frosting
3. Serve

Peanut Butter & Chocolate Muddy Buddies

Ingredients

• 9 cups chex cereal
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Preparation

1. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; combine and stir
2. Microwave 30 seconds longer or until mixture can be stirred smooth
3. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated
4. Pour into 2-gallon resealable food-storage plastic bag.
5. Add powdered sugar. Seal bag; shake until well coated.
6. Spread on waxed paper to cool.
7. Store in airtight container in refrigerator

Birthday Cake Cookies

Ingredients

• 1 box yellow cake mix
• 1/4 cup rainbow candy sprinkles
• 1/2 cup butter, melted
• 1 tablespoon milk
• 1 egg
• 1 can vanilla frosting
• 1/4 cup polka dot nonpareils

Preparation

1. Heat oven to 350°F. In a large bowl, stir cake mix, rainbow candy sprinkles, butter, milk, and egg until soft batter forms.
2. Scoop 20 tablespoonfuls of batter onto ungreased large cookie sheet.
3. Bake 8 to 10 minutes or just until cookies are set. Remove from cookie sheet; cool completely.
4. Spread frosting on bottom of 1 cookie; top with second cookie, bottom side down.
5. Roll edges of frosting in confetti candy sprinkles. If desired, top each with a birthday candle.

Caramel S’more Cups

Ingredients

• 1 pouch chocolate chip cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg
• 36 round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped
• 1 cup mini marshmallows
• 1/2 cup semisweet chocolate chips

Preparation

1. Preheat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
2. Make cookie dough as directed on package, using butter and egg.
3. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
4. Bake for 8 to 9 minutes or until edges begin to brown.
5. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top.
6. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed.
7. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
8. Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened.
9. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows.

Nutella S’mores Fudge

Ingredients

• 1 bag chocolate chips
• 1 cup Nutella™ hazelnut spread
• 1 container milk chocolate frosting
• 1 cup Golden Grahams™ cereal
• 1 cup mini marshmallows

Preparation

1. Line 8- or 9-inch square pan with foil; spray with cooking spray.
2. In large microwavable bowl, microwave chocolate chips and hazelnut spread uncovered on High in 30-second intervals, stirring after each interval, 40 seconds to 2 minutes or until smooth.
3. Stir in frosting; microwave uncovered on High 20 to 30 seconds or until melted. Stir in cereal and marshmallows; blend well.
4. Spread evenly in pan. Refrigerate uncovered until set, about 1 hour.
5. Cut into 8 rows by 8 rows. Store covered in refrigerator.

Fruit Pizza

Ingredients

• 1 pouch sugar cookie mix
• 1/2 cup butter or margarine, melted
• 1 egg
• 1 cup whipping cream
• 1/2 cup cream cheese frosting (from 1-lb container)
• 3 1/2 cups assorted fresh fruit

Preparation

1. Preheat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
2. In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan.
3. Bake 10 to 15 minutes or until light golden brown.
4. Cool completely, about 45 minutes.
5. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
6. Gently stir frosting into whipped cream. Spread over cookie pizza.
7. Arrange fruit on top.