CARAMEL PUDDING PIE WITH M&M’S
ACTIVE: 35 min l TOTAL: 4 hr 35 min l SERVES: 12 to 14
FOR THE CRUST45 vanilla wafer cookies3 tablespoons granulated sugar⅛ teaspoon kosher salt4 tablespoons unsalted butter, melted¼ cup holiday mini M&M’S, roughly choppedFOR THE PUDDING AND TOPPING½ cup heavy cream3 large egg yolks3 tablespoons cornstarch½ cup granulated sugar2 cups whole milk2 tablespoons cold unsalted butter1 teaspoon pure vanilla extract1 teaspoon kosher saltWhipped cream, for toppingChocolate syrup, for toppingHoliday M&M’S (original or mini), for topping
1. Make the crust: Combine the wafer cookies, granulated sugar and salt in a food processor and pulse until finely ground. Add the melted butter and pulse until combined. Transfer to a 9-inch pie plate and stir in the chopped M&M’S. Firmly press the mixture into the pie plate. Freeze until set, 20 minutes.
2. Meanwhile, make the pudding: Whisk the heavy cream, egg yolks and cornstarch in a medium bowl until smooth. Set aside. Spread the granulated sugar in an even layer in a medium saucepan and melt over medium heat. When the sugar starts to brown around the edges, pull the edges toward the center with a rubber spatula and continue cooking until the sugar is uniformly dark amber, about 4 minutes. Carefully add the milk (it will bubble up and the sugar will harden). Bring to a simmer, stirring constantly to dissolve the sugar.
3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly, then cook until smooth and thickened, about 1 minute. Remove from the heat and whisk in the butter, vanilla and salt. Spread the pudding in the crust. Place plastic wrap directly on the surface; refrigerate until set, about 4 hours.
4. When ready to serve, uncover the pie and top with whipped cream. Drizzle with chocolate syrup and sprinkle with M&M’S.
PEPPERMINT CHEESECAKE BARS WITH M&M’S CRUST
ACTIVE: 20 min l TOTAL: 3 hr 20 min l SERVES: 24
FOR THE CRUSTCooking spray1½ cups all-purpose flour
½ cup confectioners’ sugar½ teaspoon kosher salt¼ teaspoon baking powder1 stick cold unsalted butter, diced1 large egg½ teaspoon pure vanilla extract½ teaspoon peppermint extract½ cup holiday mint M&M’SFOR THE CHEESECAKE FILLING1 ¼-ounce packet unflavored gelatin powder (2½ teaspoons)½ cup heavy cream2 8-ounce packages cream cheese, at room temperature1 cup confectioners’ sugar½ cup sour cream½ teaspoon pure vanilla extract¼ teaspoon peppermint extractRed gel food coloring Holiday mint M&M’S, for topping
1. Place a rack in the bottom third of the oven and preheat to 350˚. Coat an 8-inch square baking dish with cooking spray and line with parchment paper, leaving an overhang on 2 sides
2. Combine the flour, confectioners’ sugar, salt and baking powder in a food processor. Add the butter and pulse until it is in pea-size pieces. Whisk together the egg and the vanilla and peppermint extracts in a liquid measuring cup and pour into the food processor. Pulse until the dough just comes together (it will be crumbly but hold together when pinched). Transfer to a large bowl and stir in the M&M’S. Press the dough into the bottom of the baking dish. Bake until golden brown, 25 to 28 minutes. Let cool completely on a rack.
3. Make the cheesecake filling: Sprinkle the gelatin over ¼ cup heavy cream in a small bowl; set aside 5 minutes. Warm the remaining ¼ cup cream in a saucepan over very low heat. Add the gelatin mixture and stir to melt; do not simmer. Remove from the heat.
4. Beat the cream cheese, confectioners’ sugar and sour cream in a large bowl with a mixer on medium-high speed until light and very smooth, 1 to 2 minutes. Add the heavy cream–gelatin mixture and beat until smooth. Beat in the vanilla and peppermint extracts.
5. Pour about three-quarters of the cheesecake filling into the crust. Add food coloring to the remaining filling to tint it bright red. Dollop the red filling over the white filling. Gently tap the pan on the counter a few times to settle the layers, then swirl the red filling into the white with a wooden skewer. Refrigerate until set, at least 2 hours and up to overnight.
6. Slice the cheesecake into squares and gently press M&M’S into the top of each square.
M&M’S ICE CREAM TERRINE
ACTIVE: 30 min l TOTAL: 6 hr l SERVES: 14
3 ounces bittersweet chocolate, chopped1 cup crushed chocolate graham crackers (about 6 crackers)⅔ cup chopped holiday M&M’S, plus whole holiday M&M’S for topping¼ cup chopped maraschino cherries1 pint chocolate chip ice cream, slightly softened1 pint cherry-vanilla or cherry-chocolate ice cream, slightly softened¾ cup heavy cream 2 tablespoons confectioners’ sugar1. Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper, leaving a 2-inch overhang on all sides. Put the bittersweet chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Pour about half of the melted chocolate into the bottom of the prepared pan. Sprinkle with half each of the crushed graham crackers, chopped M&M’S and cherries. Freeze until hardened, about 30 minutes.
2. Add the chocolate chip ice cream to the loaf pan and spread into a smooth layer, packing the ice cream into the bottom layer. Freeze until completely hardened, 1 to 2 hours.
3. Remelt the remaining bittersweet chocolate in the microwave. Drizzle over the ice cream layer and sprinkle with the remaining crushed graham crackers, chopped M&M’S and cherries. Freeze until the chocolate is hardened, about 30 minutes.
4. Add the cherry ice cream to the pan and spread into a smooth layer, packing the ice cream into the layer below. Freeze until solid, at least 2 hours.
5. About 1½ hours before serving, place a serving platter in the freezer. Once the terrine is frozen solid, run a paring knife around the sides to loosen. Lift it out of the pan using the parchment paper, then invert the terrine onto the cold platter. Freeze 1 more hour. Before serving, beat the heavy cream and confectioners’ sugar in a large bowl with a mixer on high speed until sti̺ff peaks form. Dollop the whipped cream on top of the terrine and spread with an o݀set spatula or the back of a spoon. Top with M&M’S. Freeze at least 30 more minutes before slicing.
MINI CHRISTMAS TREE CUPCAKES WITH M&M'S
ACTIVE: 50 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: 44
FOR THE CUPCAKES1 cup all-purpose flour½ teaspoon baking soda½ teaspoon kosher salt¾ cup whole milk½ cup unsweetened cocoa powder1 cup granulated sugar¾ cup vegetable oil1 large egg1 teaspoon pure vanilla extract⅓ cup holiday mini M&M’SFOR THE FROSTING1½ sticks (12 tablespoons) unsalted butter, at room temperature3 cups confectioners’ sugar2 teaspoons pure vanilla extract Pinch of kosher salt2 tablespoons whole milk Green food coloring Holiday M&M’S (original and mini), for topping
1. Preheat the oven to 350˚. Line two 24-cup mini-muffin tins with paper liners (line 44 cups total). Whisk together the flour, baking soda and salt in a medium bowl.
2. Heat the milk in a small saucepan over medium heat until steaming but not boiling. Put the cocoa powder in a medium bowl, then pour in the hot milk and whisk until smooth. Let cool slightly, then whisk in the granulated sugar, vegetable oil, egg and vanilla until smooth. Add the flour mixture and whisk until well combined. Fold in the mini M&M’S. Divide the batter among the mini-muffin cups. Bake until the tops spring back when gently pressed, 15 to 18 minutes. Transfer to racks and let cool 10 minutes in the pans, then remove the cupcakes to the racks to cool completely.
3. Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Reduce the speed to low; beat in the confectioners’ sugar in batches until just combined. Add the vanilla and salt and beat until fluffy and creamy, about 3 minutes. Beat in the milk and a few drops of green food coloring until creamy and bright green.
4. Transfer the frosting to a piping bag fitted with a wide star tip. Pipe frosting onto each cupcake and top with more M&M’S
M&M'S-COATED APPLES
Insert large lollipop sticks halfway into the stem end of 6 apples. Melt 2½ cups white candy melts in the microwave as the label directs. Dip each apple into the candy melts, twirling to coat. Let the excess drip off, then quickly decorate with holiday M&M’S. Let dry on a parchment-lined baking sheet. Cut into wedges to serve.
M&M'S TRAIL MIX BITES
Combine 1 cup rolled oats, ½ cup almond butter, ⅓ cup each dried cranberries, toasted chopped almonds and sweetened shredded coconut, ¼ cup holiday mini M&M’S, 3 tablespoons honey, 1 tablespoon unsweetened cocoa powder and ¾ teaspoon each vanilla and kosher salt in a large bowl. Roll into tablespoon-size balls. Chill until firm, about 30 minutes.
PEANUT BUTTER M&M'S POPCORN
Put 12 cups popcorn in a large bowl. Simmer ⅓ cup each sugar and honey in a saucepan until syrupy, 4 minutes. Off the heat, whisk in 2 tablespoons creamy peanut butter, 1 teaspoon kosher salt and ½ teaspoon vanilla. Add half of the peanut butter mixture to the popcorn, then add ¾ cup each salted peanuts and holiday peanut butter M&M’S; toss. Add the remaining peanut butter mixture and toss. Spread on a parchment-lined baking sheet and sprinkle with salt. Let cool; break into clumps.
RECIPES BY YOUNG SUN HUH, KHALIL HYMORE AND AMY STEVENSON
M&M'S® IS A REGISTERED TRADEMARK. PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.
NUTRITION INFORMATION: PUDDING PIE: SERVES 12 TO 14; 250 CAL/SERVING. CUPCAKES: 150 CAL EACH. CHEESECAKE BARS: SERVES 24; 220 CAL/SERVING. ICE CREAM TERRINE: SERVES 14; 240 CAL/SERVING. APPLES: SERVES 24; 190 CAL/SERVING. TRAIL MIX BITES: 90 CAL EACH. POPCORN: SERVES 12; 200 CAL/S