Flavors like Cotton Candy, Chocolate Cream Pie, Cherry Cola, and Orange Creamsicle could be coming to Walmart in 2020.

There is no official word on when they will be hitting the shelves, so be on the lookout!

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Hey you, I heard you like snack leaks, and so did @walmart . Recently Walmart leaked 4 possible 2020 flavors of @kitkat . The flavors are Cotton Candy, Cherry Cola, Orange Creamsicle and Chocolate Cream Pie. I have mixed feelings here, but I’m damn sure excited for Cotton Candy and Choco Cream Pie mmm..Which one of these would you like to get your hands onFor now sit tight more info coming soon..Image @walmart #kitkat #kitkat2020 #newfood #newsnacks #foodnews #suvivorseries #comingsoon #walmart #walmartexclusive #Walmartheardyoulikeleaks.

A post shared by Markie_devo (@markie_devo) on Nov 24, 2019 at 6:30pm PST

The post Alert: Kit Kat is Releasing Four New Flavors in 2020 appeared first on All You Can Eat.

• 2 1/4 cups (318g) all-purpose flour
• 1/2 tsp salt
• 1 cup unsalted butter, softened about halfway*
• 2/3 cup (140g) granulated sugar
• 2 large egg yolks
• 1 1/2 tsp vanilla extract
• 26 (208g) soft caramels such as Kraft, unwrapped
• 3 1/2 Tbsp heavy cream
• 3/4 cup (128g) milk chocolate chips or chopped chocolate*
• Maldon sea salt flakes or Fleur de Sel, optional

Instructions

1. For the cookies: In a mixing bowl whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until well combined.
2.  Mix in egg yolks and vanilla extract then with mixer set on low speed, slowly add in flour mixture and mix just until combined. 
3. Scoop dough out 1 Tbsp at a time (24g) and shape into balls then place on a flat surface and make an indentation in middle of cookies with thumb. 
4. Transfer to plates (leaving a little space between cookies for even chilling. Also don’t just make indentation when cookies are on plates or they’ll likely stick) and chill in refrigerator 45 – 60 minutes. Preheat oven to 350 degrees halfway through chilling cookies.
5. Transfer cookies to a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart (keep remaining shaped cookies chilled). Bake in preheated oven 14 – 15 minutes until set. 
6. Remove from oven and immediately use the back of a rounded teaspoon to make a deeper indentation in center (as it likely flattened out a bit while baking). Cool on baking sheet 5 minutes then transfer to a wire rack and cool completely.
7. For the caramel filling: Add caramels and cream to a medium mixing bowl. Heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth. 
8. Spoon caramel into center of thumbprints adding just enough to fit without overflowing (about 1 heaping tsp). Rewarm as needed.
9. For the chocolate drizzle: place chocolate chips in a microwave safe bowl and heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth. 
10. Pour melted chocolate chocolate into a small resealable bag or piping bag, cut a tiny tip from corner and drizzle over tops of cookies. Sprinkle with sea salt if using. 
11. Allow chocolate to set at room temperature or in refrigerator. Store in a single layer in an airtight container at room temperature.

Source: Cooking Classy

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• 1 cup almond flour
• 1/2 cup creamy peanut butter (all natural variety that just contains peanuts and salt)
• 1/4 cup pure maple syrup
• 1 TB coconut flour
• 1/2 cup chocolate chips (I like dark chocolate)
• Optional: 1/4 cup roasted, salted peanuts, chopped

Instructions

1. Line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, stir together almond flour, peanut butter, maple syrup and coconut flour.
3. Spoon peanut butter mixture into prepared pan. Using your hands, push down into an even layer.
4. Melt chocolate chips in the microwave or in a pan over low heat. Spread melted chocolate over peanut butter layer.
5. Top with peanuts.
6. Freeze 30 minutes or until hardened.
7. Remove bars from pan. Using a sharp knife, slice into 8-12 bars.
8. Store leftovers in the fridge for up a week or freeze for up to one month.

Source: Lauren’s Lovely Kitchen

The post No Bake Peanut Butter Bars appeared first on All You Can Eat.

• 1 package ready-to-bake large chocolate chip cookies 16 ounce package
• 1 package miniature marshmallows
• 10 ounces milk chocolate melting wafers or good quality milk chocolate chips
• 1 cup crushed graham crackers

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil or parchment paper.
2. Place cookies 2 inches apart on baking sheet and bake per package directions.
3. Also, while cookies are baking, crush the graham crackers and pour the crushed crackers in a small bowl.
4. When cookies are ready, transfer cookies and tray to a cooling rack.
5. Turn the oven to broil.
6. Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so marshmallows will stay put).
7. Place the cookies back in the oven, under broil, just until marshmallows begin to turn golden brown. **Watch closely – marshmallows burn quickly.
8. Remove the cookies from the oven, place the tray with the cookies on a cooling rack and allow them to cool completely.
9. Once cookies have cooled, melt the chocolate (melt in 30 second intervals until smooth and fully melted when stirred.) then dip each cookie halfway into the melted chocolate.
10. Sprinkle crushed graham cracker crumbs over the chocolate.
11. Transfer cookies to a cooling rack until chocolate is set.
12. Enjoy!

The post The Best S’more Cookies appeared first on All You Can Eat.

The 26 recalled products include, bars, tubs and “chubs” — the packages shaped like tubes — and include Holiday Chocolate Chip Tree Sprinkle, Ultimate Chocolate Chip Lovers, Pinch of Grinch Cookie Dough and Monster Munch varieties.

“This recall is limited only to ready-to-bake refrigerated products below, with batch codes that begin with 9189 through batch codes that begin with 9295,” Nestlé USA said.

The company adds that the four-digit batch code can be found after the “use or freeze by” date and following the number 5753 on the packaging. A full list of impacted batches can be found here.

Nestlé said it has not received any reports of consumers falling ill or becoming injured.

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