We had yet another flag football game last night. I am so torn about the football schedule. It is about 6 weeks long, but they have 2 practices a week, and then usually 2 games. Part of me wishes they could space out the games, so it wasn’t so busy. But on the other hand I am not sure I could do this for 10 weeks!
Yesterday also marked another highlight for me. My running is back! Moving to Colorado really hurt my time. I was 40 seconds per mile slower for the last 4 months. It has not been fun. But I am finally back. My last 2 runs have been back to my pre-move time! Now I am excited to start adding distance. I can’t wait to run this summer while visiting my parents in Wisconsin to see what my time will be 🙂
Ok, so onto the food. I used Butterfinger mini’s for these, but you could use any mini candy bars. I don’t know about you, but I still have lots of Easter candy that would be great for these. Snickers, Twix, Peanut Butter Cups, heck even M&M’s would work. Want to make it even easier? Use store bought chocolate chip cookie dough.
- Chocolate Chip Cookie Dough, (recipe here)
- Mini Butterfingers, (or other candy of your choice)
- 1/3 cup Chocolate Chips
- 1/3 cup Peanut Butter
- Preheat oven to 350 degrees. Spray a mini muffin tin with non stick spray.
- Press 1 heaping tablespoon of cookie dough into each mini muffin tin. Bake for about 12 minutes, or until lightly browned. Remove from oven and press candy into the center of each cup. Cool for 5 minutes in pan. Remove onto wire rack to cool completely. Melt chocolate chips and peanut butter together. Drizzle melted chocolate over each cookie cup. Allow chocolate to harden before serving.