The Spring Cleaning Project of 2012 started last week up in herrrrrre.

Just a few months ago, the Thankgiving Organization Attack went down like a clown. So you’d think a spring cleaning just a few, short months later would be bing-bang-boom and done.

Pshaw.

So far, I’ve sorted at least 12 bins of clothing and thrown away no less than 23 bag of STUFF. At least half of that has been trash. I think our trash has babies. Otherwise, there’s no reasonable explanation for how we accumulate so much junk in so little time.

I’ll admit I did go a little overboard stocking up on holiday baking supplies. I really did intend to go through all those bags white chocolate, dark chocolate, milk chocolate, butterscotch, and mint chips. I just fell into a sugar coma before I could get to those bags wayyyyyyy in the back of the pantry.

But, there’s no sugar overload here today. I’m purging. I’m repurposing. I’m making room. For more baking supplies, no doubt.

I’m also having fun throwing together a little bit of this and that, while emptying a few more jars and shelf space – as evidenced by these candy cups featuring a semisweet chocolate bottom and a butterscotch top.

They’re stuffed with Biscoff cookies and Biscoff spread. Oh, yes. I like stuff stuffed with stuff. It sounds like the story of my life.

Oh, and those sprinkles on top? I don’t even remember buying those. Ha ha! Laugh with me here, so I don’t sound like a nervous giggler.

Sprinkles don’t go bad, right?

Well, even if they do, it’s only a few intermittent flakes of Botulism. More importantly, that’s one more container I can get out of the pantry. CHA CHING.

Butterscotch Chocolate Biscoff Cups

1 1/2 cups butterscotch chips
1 cup semisweet chocolate chips
2 tablespoons coconut oil, divided
1/4 cup Biscoff spread
3 Biscoff cookies, cut into quarters
chocolate sprinkles for garnish

Line a 12-hole muffin pan with paper liners. Set aside.

Place the chocolate chips in a microwave-safe bowl with 1 tablespoon coconut oil. Heat the chips in the microwave at 30 second intervals until 80 percent melted, stirring after each heating interval. Once the chips are 80% melted, stir the chocolate mixture continuously until fully melted and smooth.

Pour a scant tablespoon of the chocolate into the bottom of each paper-lined muffin hole. Place the pan in the refrigerator and allow the chocolate to chill and set for 30 minutes.

After 30 minutes, remove the pan from the refrigerator and place 1 teaspoon Biscoff spread in the center of the chilled chocolate. Place 1 Biscoff cookie quarter on top of the spread and press down lightly. Set aside.

Place the butterscotch chips in a microwave safe bowl with 1 tablespoon coconut oil. Heat the chips in the microwave at 30 second intervals until 80 percent melted, stirring after each heating interval. Once the chips are 80% melted, stir the butterscotch mixture continuously until fully melted and smooth.

Pour a heaping tablespoon of the butterscotch mixture over each Biscoff-filled chocolate layer, shaking the pan lightly to evenly fill each hole and cover the Biscoff completely. Decorate with sprinkles, if desired. Place in the refrigerator to chill and set for 30 minutes.

Serve. Keep the uneaten cups refrigerated. And hidden from other humans.

It’s high time this blog featured something cute in shot glasses.

And, really, I’m already kicking myself. While the whole shot glass idea is admittedly really cute, it’s also really hackneyed.

BUT, I recently ate at Seasons 52 and their desserts are served in little shot glasses and they’re all so insanely delicious and cute and it’s totally okay if you choose 5 out of the 7 they offer you because they’re all calorie-controlled and healthy or something like that. So I, too, shall give you shot glasses filled with delicious stuff.

And, it’s actually good-for-you stuff. Since I’m already cleaning out your insides with the juice I posted earlier in the week, I’ll just ride that raw, vegan wave out to never-never land and give you some more stuff that’s healthy and permissible if you eat all 3 shot glasses.

Maybe.

This mousse was also inspired by a recipe from The 3-Day Cleanse. It’s derived from their raw chocolate cashew milk that I tasted and instantly decided it is nectar from the Gods. Upon my second sip, I declared that every stinkin’ day should be raw chocolate cashew milk day. 90 seconds later, when I guzzled all 16 ounces and tried to move, only to feel it luridly sloshing around in my belly, I revised my opinion and wondered what I can do about incorporating the flavors into something with, say, a little less liquid.

And this is it and it’s worth waiting the blasted 6 hours to soak the cashews. So worth it. I generally don’t even go gaga for straight chocolatey desserts (you’ll hate me for saying that), but this stuff has my tongue seeking every nook and cranny of that shot glass. I kinda feel like Snooki, pre-pregnancy.

Whatever you do, when you make this, go out and buy the real deal cacoa powder or grind down cacao nibs into a powder. That raw cacao powder is key, with all that sexy, intoxicating, deep, rich flavor that will turn you, too, into THAT girl at the bar, trying too hard to impress THAT guy by showing off her tongue skills.

Cacoa is where it’s at. Cocoa is whacked.

Raw Vegan Chocolate Mouse

1 cup cashews, soaked 6 hours and drained
2 tablespoons agave syrup
4 teaspoons coconut oil
1 vanilla bean, scraped
1/2 cup water
2 tablespoons raw cacao powder
raw cacao nibs for garnish

Combine all the ingredients in the bowl of a food processor and puree for 3-4 minutes, periodically scraping the bowl, until the mixture is creamy and fluffy. Chill 1 hour to further thicken the mousse. Serve garnished with raw cacao nibs.

February is National Sweet Potato month. Haaaaaaay!

Betcha’ didn’t know that.

Neither did I. Which is why I’m busting out the sweet potatoes on February 27th. Whatevs.

Actually, that isn’t why I’m telling you about sweet potato donuts today. This is.

That torch there has been in my hopes, dreams, and fantasies for several years. Too many years. I’m don’t know why I couldn’t bring myself to spring $35 on a kitchen torch but have no problem springing, oh, a few bits more on another pair of Frye boots. I think I should like to open a store.

More about that another day. Today, it’s all about my torch and how I can’t find enough things to singe, er, sear.

I hope I’ll get as much use out of it as I get out of my donut pan.

Would it be really wrong to say that my donut pan has more miles on it than Lindsay Lohan’s bedsprings?

Sorry, Lilo. Doesn’t mean I’m not rooting for you to turn it around, girlfriend.

But, really, back to these donuts – they’re commemorative aaaand they’re healthy because they contain oatmeal. The oatmeal slows down the absorption of all that glazed and torched sugar on top of the donuts, right? The oatmeal also makes these donuts all wholesome and whatnot.

You’ll be happy to have these plump beauties on the countertop, with their gentle, comforting spices mingling with that moist sweet potato, tangled with those nutty oats under a crispy, toasty, burnt sugar shell.

Of course you don’t NEED a torch to get these all crispy – a quick run under the broiler will bring you that same toasty effect. And probably make your whole house smell like burnt sugar. Which is always, always a good thing.

Sweet Potato Oatmeal Brulee Donuts

1 cup rolled oats
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sweet potato puree
3/4 cup brown sugar, packed
1/3 cup oil
1/4 cup sour cream
1 egg, beaten
1 tablespoon vanilla

2 tablespoons brown sugar
1 teaspoon vanilla
1 cup powdered sugar
2-3 tablespoons milk

1/4 cup brown sugar

Preheat the oven to 400.

In a large bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine the sweet potato puree, 3/4 cup brown sugar, oil, sour cream, egg and 1 tablespoon vanilla until well blended.

Pour the wet ingredients into the dry and fold until the mixture combined. Don’t overmix. Spoon the batter into a greased donut pan, filling the wells 2/3 full.

Bake 12 minutes, or until a tester comes out clean. Cool the donuts completely before removing them from the pan and glazing them.

For the glaze: In a small bowl, whisk together the 2 tablespoons brown sugar, 1 teaspoon vanilla, powdered sugar and milk until a thick but drippy glaze is formed.

For the burnt sugar topping: Place the 1/4 cup brown sugar in a small, shallow dish.

To finish the donuts, arrange a cooling rack over a sheet pan. Dip the top of the donuts in the glaze and set the donuts, glazed side up, on the cooling rack, allowing the excess glaze to drip down. Allow the glaze to harden one minute.

Dip the glazed donuts, glazed side down, into the remaining brown sugar. Run the sugared donuts under the broiler or fire them with a torch until the glaze begins to brown and bubble. Allow the glaze to cool and harden before eating the donuts.

Perhaps it’s because I have 3 dogs, 2 of which like to go hunting for “chocolates” in the yard.

Perhaps it’s because my immaturity is fueled by a (sometimes) man-child known as Mr. Hausfrau.

Perhaps it’s because I’m just a thoroughly inappropriate person without a filter, but I think no-bake cookies are one of the most unappealing desserts for the one precise reason that they actually look like poopie.

The recipes always sound good and easy to make, but when I get to the part in the cooking directions where I have to drop those little chocolatey piles on a sheet of wax paper, I change my mind and decide to heft out the Kitchen Aid and make a traditional cookie instead.

Unless! Unless! How about I trick myself? What if I make those no-bakes and instead of dropping the cooked mixture into those, um, piles, I chill the mixture until it’s cooled and firm but pliable. And then I can take that dough and form it into little balls.

Oh geez, how cute is that? And portable, hello?! I’m totally okay with bagging up a few of these balls and busting them out in the car, in the movies, in the line at Walgreen’s.

I bet I would even inspire some snack envy from a few onlookers. They may even ask me WHAT is that? And WHAT is the recipe? And I would brag to them that it’s a no-bake recipe. I’d further impress them by admitting that I cleaned the recipe up, took out the highly processed junk, and made them healthy.

They’d walk away from the conversation totally convinced that A) they just had a life changing encounter and, B) the time for no-bakes is RIGHT NOW.

To which I would say, “Amen.”

Chocolate Coconut No-Bake Balls

1 1/3 cup agave
4 tablespoons cocoa powder
1 stick butter
1/2 cup milk
1 cup coconut butter
1 tablespoon vanilla
3 1/2 cups rolled oats
3/4 cup unsweetened shredded coconut
1/3 cup cocoa nibs

In a large saucepan, Bring the agave, cocoa, butter, and milk to a boil and allow the mixture to boil 1 minute.

Remove the mixture from the heat and stir in the coconut butter, vanilla, oats, coconut, and cocoa nibs until fully blended. Transfer the mixture to a large bowl and allow mixture to cool on the counter before placing in the refrigerator to chill for 2 hours.

Working with the chilled oat mixture, roll into 1-inch sized balls. Serve. (Keep the leftovers refrigerated)

This post was supposed to be about the precious, brilliantly executed ice cream sandwiches I made as a last minute Valentine’s Day dessert. The pictures should be showcasing thick wedges of vanilla ice cream packed with fresh raspberries, sandwiched by two slices of chewy, chocolatey homemade brownies.

The pictures were going to beguile you, ask you to quick hurry up! Just take a bite and put it back the other way around so no one will notice! The ice cream would begin to melt, sending luscious rivulets of creamy vanilla down the sides, puddling sensuously on the plate beneath the sandwich to mingle with the juices of a few strategically placed berries.

In reality, the pictures were for crap. The ice cream straight-up melted and turned the gooey brownies into a sludge that DOESN’T look like it belongs on a plate, let alone the kitchen.

The sandwiches were for crap. The raspberries froze to the point of being crunchy and the flavors never melded together. It was brownie, ice cream, and berries but none of them playing together. Boring.

And the special ice cream sandwich mold I had from Williams Sonoma, as I am sure you have gathered by now, was for CAAAHRAP. Instead of popping out sharp, clean, perfectly shaped sandwiches that would make Martha Stewart plot my dramatic demise, that piece of CAAAHRAP made one smeary, mushy mess.

Crap.

So, I made lemonade out of my lemons.

Or rather, a fancy-looking dessert out of the leftover scraps of my epic fail.

And the bonus is that you, yes YOU, can look like a superstar. A fancy one with a Chanel bag and expensive perfume.

So, here’s the deal. Take your berries, take some brownie crumbles and arrange both in a pretty little glass Got it? Okay, put it to the side because the next step may just blow your mind and change your life and make you want to kiss me or hug me or at the very least pinch my bum.

Take some vanilla ice cream. Any kind that makes your skirt fly up. Homemade or from the grocery store. Yada yada.

Take that vanilla ice cream. Get it out from underneath of your skirt, for God’s sake. This is a family show. Spoon that ice cream up in a dish and then just leave it alone. Let it melt. No, don’t freak out. You’ve now got yourself a creme anglaise.

No shit. Now put it all over the berries and brownies. You’re fancy and you never knew it.

Raspberry Brownie Anglaise

1 pint raspberries, rinsed and dried
2-3 brownies, crumbled
1 cup vanilla ice cream, melted

Dividing the raspberries amongst two dishes, arrange the raspberries with the brownie crumbles sprinkled over the top. Spoon the melted ice cream over the top of the berries, allowing the melted ice cream to drift to the bottom. Serve.

I’m on a miniature baked goods kick.

A few months ago, I was on a curry kick, and I daresay the lingering smell of muffins and donuts stuck in my clothes and clinging to my kitchen cabinets smells infinitely better.

Sugar and butter always trumps garam masala, coriander, and tumeric in my book. Unless I can find a way to get those spices in a cookie.

Don’t encourage me.

So, these mini-donuts – how cute are they? They’re all dolled up with the sprinkles and the sugar and the coconuts. And the jazz hands (those aren’t pictured).

Oh, and they’re lemon. Bright, citrusy, sweet, and miniature. With sprinkles and jazz hands. Does it get any better?

In fact, it does. This is a reasonably light recipe, so a few of these won’t massacre your diet. Slipping a few of these onto each finger and dancing around the house to the BeeGees as you nibble through each donut covered finger may put a wrench in things, but I think the physical activity wins you a few points.

Just make sure your curtains are drawn when you do it. Because, you know, the neighbors (ahem, and their company) may not have an appreciation for your new workout.

Miniature Lemon Donuts

1 1/4 cup cake flour
1/2 cup coconut sugar
1 1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1 egg
1 1/2 tablespoon melted butter
1 teaspoon lemon zest
1 teaspoon vanilla

3/4 cup confectioner’s sugar
1 tablespoon plus 1 teaspoon half and half
1 1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla
5 drops yellow food coloring

Sprinkles, decorating sugar, coconut, etc for toppings

For the donuts: Preheat the oven to 425.

In a large bowl, sift together the cake flour, baking powder, and salt. Set aside.

In a medium bowl, whisk the egg, sugar, and buttermilk until well blended. Whisk in the butter, lemon zest, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined.

Fill the donut wells until 2/3 full and bake 6 minutes. Allow the donuts to cool completely before glazing.

For the glaze: In a small bowl, stir together the sugar, lemon juice, zest, vanilla and food coloring. Whisk in the half and half slowly, until the glaze is well blended.

To finish the donuts, arrange a cooling rack over a sheet pan. Dip the top of the donuts in the glaze and set the donuts, glazed side up, on the cooling rack, allowing the excess glaze to drip down. Once the glaze has had a few minutes to set, decorate with sprinkles, coconut, sugar, etc as desired. Allow the glaze to harden before eating.

When I came across Smitten Kitchen’s recent recipe for Apple Sharlotka, I knew that I really had a guardian angel.

Remember the problem I had a few months ago with a plethora of apples? Well, I did it again. I seriously have something wrong with me. Every time I walk into a grocery store and see those beautiful Honeycrisps winking at me, I submit and pile them into a bag.

I’m powerless. Over apples. It could be worse.

This time around, a couple fruit flies hanging around those apples urged me into fast action. I fought the battle of the fruit fly earlier this fall and needless to say, the smell of apple cider vinegar still turns my stomach today.

Anyway, you know what else I’m powerless over? Stuff in miniature. Yeah, I think I’ve obsessed over that one a few times, too.

So, I made miniature Sharlotkas (in muffin form, actually) and I doctored them up with a sprinkling of raisins. They add a little bit of variety and, in the places where they are close to the top of the muffin, they dry up a little bit and get wonderfully chewy, to the point where they almost stick to your teeth.

Is anyone else obsessed with raisins that almost stick in your teeth? Is anyone else convinced, at this point, that I should be committed?

Don’t answer that.

I realize that I ought to just wrap it up before I really sound like a nut.

But, since I mentioned it, a sprinkling of nuts would be nice on these, too.

Okay, really, I’m sticking a fork in it.

And you should stick a fork in these.

Gluten Free Miniature Apple Sharlotkas
(adapted from Smitten Kitchen)

4 Honeycrisp apples, peeled and diced medium
3 eggs
1 cup Bob’s Red Mill Gluten Free All Purpose Flour
1 cup sugar
1 teaspoon cinnamon
1/4 cup raisins

Preheat the oven to 350.

Line a 12-cup muffin tin with paper liners and spray the papers well with nonstick spray. Set aside.

In a medium bowl, beat the eggs with the sugar until the mixture is thick and pale. Fold in the gluten free flour and cinnamon.

Fill each muffin compartment with the diced apples, allowing the diced apples to reach nearly to the top of the tin. Sprinkle a few raisins over the apples and press down gently.

Spoon the prepared batter into each tin over the apple and raisin mixture, allowing the mixture to filter in between the apples and fill cover the apples. You may find it helpful to give the muffin pan a firm whack on the counter to allow the batter to settle amongst the apples. Once the tins are full, bake in the oven for 20 minutes, or until golden and puffy.

Cool completely on a wire rack and serve. (They freeze well, too)

Have I ever mentioned to you that my body hates me?

No, really. It does. More accurately, my guts hate me.

Kinda the wrong way around, no?

You see, every once in awhile, my body just throws its hands up (likely, in exasperation) and says “Eff this! We are not playing like that anymore!” A whole host of foods normally in my diet just. Won’t. Agree. With me.

Farewell gluten, we’re over you.

Adios, dairy. You’re so last year

Chicken? Turkey? Hated it.

Sugar? Well, it’s always been rocky with you.

This whatever-you-want-to-call-it will last a few weeks and then poof. Gone. Buh bye. Bring back the pizza, with some froyo on top.

Whatever. I’m done trying to figure it out (actually, I can’t remember where I put my food journal), so I just go with it. It’s a good excuse to try out new vegan recipes and eat lots of raw kale salad. Which, incidentally, I just tried the other day and UM HELLO, that shiz is good.

Since Biscoff and cookie butter obsession has been making its way around the internet, I thought I’d try my hand at making a gluten free and vegan version. I even made my own gluten free and vegan Speculoos cookies to go into that gluten free and vegan cookie butter. Because I think I have too much time on my hands and I have something to prove to the dogs.

Huh?

Anyway, this is a cookie butter that’s kinder and gentler to your body and the earth. Thus, you’ll feel 12 times more virtuous eating this version. Which means that you can totally eat half the jar (like I did).

Just try to keep it out of your hair (like I didn’t).

Otherwise your dogs will be getting REALLY friendly with you.

(That’s right – like mine did.)

Gluten-Free and Vegan Cookie Butter

For the Speculoos:
(adapted from a recipe by Matzo and Rice)
1 cup Bob’s Red Mill Gluten Free all purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1 stick Earth Balance
1/4 cup evaporated cane juice
2 tablespoons brown sugar, firmly packed

In a small bowl, whisk together the flour, spices, salt, baking soda, and baking powder. Set aside.

In a medium bowl or in the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Fold the flour mixture into the butter mixture until it holds together.

Transfer the cookie dough to a large sheet of plastic wrap or wax paper and form into a log. Wrap tightly and refrigerate at least 1 hour.

When you are ready to bake off the cookies, preheat the oven to 350 degrees.

Remove the the cookie dough log from the refridgerator and slice into 1/2 inch rounds. Place the rounds onto a cookie sheet, 2 inches apart. Bake 12 minutes. Allow the cookies to cool completely before making the cookie butter.

For the Cookie Butter:

1 recipe of Gluten Free and Vegan Speculoos cookies (which yields approximately 3 1/2 cups of crushed cookies)
2 tablespoons coconut oil
2 tablespoons brown sugar
6 tablespoons cashew butter

Pulse the cookies in a food processor into fine crumbs. Add the coconut oil, brown sugar, and cashew butter and process for approximately 3 minutes, scraping the bowl as needed, until the mixture is fluffy and creamy. Store in a tightly covered container in the refrigerator.

How was your Christmas? Was it merry and nice? Were your stockings filled with ice?

(Don’t ask. Just nod your head and smile.)

I know that I just posted a brownie recipe last week, and I know that I raved about how I love said brownies but here’s something weird: I don’t really, really love brownies. I mean that sometimes I want a brownie, and I REALLY just need a brownie. But most times, I can pass by a plate of brownies without much of a glance. Something about all that chocolate and not much else going on. I suppose that, alone, will get me voted off the island.

Give me a Blondie any day, however. I love the buttery brown sugar taste, the dense interior, and the crusty tops. Gve me that brown sugar base, and I can go to town pulling out all sorts of mad science moves, adding a little bit of this and a little bit of that.

This go round, I grooved with a lemon theme and added white chocolate chips. Admittedly, I was trying to suck up to Mr. Hausfrau, who la la loves la la lemon and hates the following:

Pumpkin
Sweet potatoes
Donuts
Peanut butter anyplace other than between two slices of white bread
Large quantities of chocolate
Mint desserts
Bacon anyplace other than beside a pile of eggs

(He’s such a boy.)

So, if you’re a regular reader of this blog, you know the past month has left him out of the desserts madness. And gifted me a few pounds. So, aside from sucking up, I thought it was high time for his pants to start straining some seams.

Not necessarily because misery loves company. But maybe because misery is ready to put away her elastic waist pants.

Lemon White Chocolate Chip Blondies

1 stick unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
pinch salt
1 cup flour
1/2 teaspoon lemon extract
1 1/2 teaspoon lemon zest
1 cup white chocolate chips

Preheat the oven to 350.

In a small bowl, combine the salt and flour. Set aside.

In a medium bowl, beat the butter until light. Add the sugars and beat until fluffy. Add the egg, vanilla, lemon extract, and lemon zest and beat until well combined.

Fold in the flour mixture until no streaks of flour remain. Add the white chocolate chips and stir until evenly dispersed. Scrape the batter into an 8 x 8 pan and bake 25 minutes. Allow the Blondies to cool before slicing.

Of all the most sinful, debauched and disgusting things I have done with bacon, this one takes the cake.

On a depravity scale of 1 to 10, these are a 11.25, at least.

Chocolate dipped marshmallows rolled in toffee and bacon? I need an intervention.

Send a Rabbi please. Make sure he brings some M&Ms, though – in case my blood sugar gets low.

If you’re a boy, or more specifically my husband, you’ll scowl in repulsion at these chocolate, bacon, and toffee covered marshmallows. But if you’re a little wacky like me, you’ll love these and devour their sticky, melty chewiness while gnawing the stick clean.

In fact, if you’re like me, you order a diet soda with your extra-value meal.

Oh yeah, that’s right, I get down with the Mickey D’s.

If you’re anything like me, sometimes you go to bed without washing your makeup off, only to wake up with eyelashes smearked (thats smeared and caked ) into one large mascara’d mess.

And let’s get real, y’all – it’s got to be a pretty special occasion (i.e. a cold day in Hell) for you to get dressing on the side. I know. In fact, while we’re at that table, maybe you DON’T always keep your elbows off it. How else are you going to participate in totally inappropriate dining conversation if you can’t lean in, waving your fork for emphasis?

And when you finally get to a point when your pants won’t zipper, you diet. Because for you, “eating intuitively” is a joke. You intuitively like the feeling of a full belly, so you have something to rub when you sigh after a good meal. Your intuition isn’t a naturally skinny girl – she’s a mouthy bitch that loves cake.

So, if we have a little or a lot in common, you should try these stone cold, trashy-ass marshmallows and enjoy them with as little shame as I did.

Just make sure to get a Diet Coke on the side.

Chocolate Toffee and Bacon Covered Marshmallows

Marshmallows
Chocolate chips (milks chocolate or semi-sweet)
Heath bar toffee bits
Bacon, finely diced and fried until crisp
Lollipop sticks

Line a plate or a cookie sheet with wax paper. Insert a lollipop stick into one flat end of the marshmallows and set aside.

Melt the chocolate chips over a double boiler. Dip the marshmallows into the melted chocolate and gently shake to dislodge excess chocolate. Roll one half of the chocolate dipped marshmallows in toffee and the other half in the bacon. Set the marshmallows on the plate or cookie sheet and allow the chocolate to cool and harden completely before eating.