Directions

1. Preheat oven to 350º and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions. Divide batter among liners and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely. Break 4 cupcakes into small crumbs. Save remaining cakes for another use.
2. In a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
3. Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour.
4. Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve.

Directions

1. Preheat oven to 350º. Line a loaf pan with parchment paper and grease with cooking spray.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In another large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. Add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined.
4. Fold in chocolate chips and walnuts and transfer to prepared loaf pan.
5. Bake until a toothpick comes out clean, about 1 hour. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.

Directions

1. Combine chocolate chips, peanut butter, and butter in a medium microwave-safe bowl. Microwave on high for 1 minute, then stir to combine. Continue microwaving in 20 second increments until mixture is completely smooth. Add vanilla and salt and stir to combine.
2. Pour cereal into a large bowl, then pour over chocolate mixture. Toss gently until all cereal is coated.
3. Pour coated cereal into a large resealable plastic bag, then add powdered sugar and shake to coat. Pour cereal onto a large baking sheet to cool, 10 minutes. Serve immediately, or store in an airtight container until ready to serve.

Directions

1. Preheat the broiler in your oven to high. On a medium baking sheet, place a single layer of graham crackers, breaking to fit if needed. Pour melted chocolate all over graham crackers. Using a spatula, smooth the melted chocolate in an even layer, making sure to reach all edges.
2. Scatter mini marshmallows all over chocolate. Garnish with Hershey’s squares and crushed graham crackers. Broil 2-3 minutes, or until marshmallows are toasted and golden.
3. Place in refrigerator to harden, 25-30 minutes.
4. Cut into pieces and serve.