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4 Adorable, Easy Snowman Treats That Will Melt Your Heart

4 Adorable, Easy Snowman Treats That Will Melt Your Heart

Nothing says winter has finally arrived more than some freshly fallen, powdery snow. Not only is it an easy way to get the family outside during the coldest months of the year, but it helps to make your house stand out from the pack.

Not only do they make for great front yard decoration, but they also provide plenty of inspirations for easy sweet treats. Warm up this winter with a few snacks inspired by all the Frostys and Olafs of the world.

Marshmallow Buddies

There’s no easier way to make a snowman treat than with big jet-puffed marshmallows, and these adorable little guys are no exception. To make a 100-percent edible snowman, skewer three large marshmallows on a candy cane with the top “hook” broken off. Then, using white icing as glue, adhere a Hershey kiss as a top hat and M&Ms on his body for buttons. Complete the look with eyes and a mouth made out of black icing and wrap a string of licorice between the first and second marshmallow for a scarf. This incredibly simple, no-bake snack is almost too cute to eat.

Melted Snowman Bark

The sad reality of winter is that not every snowman makes it to spring. Temperatures rise and fall, killing off many melted snowmen (and women). Turn this seasonal tragedy into something sweet with this melted snowman-inspired bark. Cut peanut butter cups and orange Starburst in half to act as hats and noses, respectively. Also keep M&Ms, chocolate chips, and pretzels sticks on hand to act as buttons, eyes, and arms. Melt a bag of white chocolate chips, pour the melted white chocolate into a rectangle pan, and place the various snowman parts across the pan. Just be sure to act quickly before the melted snowman freezes back up again!

Oreo Snowmen Lollipops

The circle shape (and deliciousness) of Oreos and similar sandwich cookies make a great base for many small snacks, but for winter, turn this after-school snack into snowmen! Simply insert a sucker stick into the sandwich cookie filling. Dip the cookie into a bowl of melted white chocolate in order to coat it. Before the white chocolate cools, stick an orange Tic-Tac (cut in half) in the middle of one side of the cookie to create a nose. Allow the chocolate-dipped cookies to cool in the fridge. Add eyes and a nose with black frosting to complete his smiling face!

Rice Krispies Snowmen

Another everyday snack gets a cold weather makeover. Turn your average Rice Krispies Treat into a snowman with a few easy steps. Make a normal Rice Krispies Treat, but instead of pressing them into a pan make large, medium, and small balls to form your snowman. While the treats are still warm and sticky, stack the snowman. Then, decorate away using pretzel sticks for arms, licorice or other ribbon candy for a scarf, and your favorite circular candies (e.g., M&Ms, mini-marshmallows, chocolate chips) for eyes, noses, and mouths.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


Recipe Summary

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 egg
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 10 jumbo marshmallows (optional)
  • 1 pound vanilla-flavored candy coating, coarsely chopped
  • 20 bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting

Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. If desired, cut marshmallows in half crosswise and place one half on each cookie. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.


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