Unwrap happiness with Mars Wrigley’s festive flavors this season.

As the cheerful carols announce the arrival of Christmas and the countdown to the New Year begins, Mars Wrigley is here to add a flavorful twist to your celebrations. This is the season to indulge and celebrate with Mars Wrigley.

Get ready to unwrap everyday moments of happiness this festive season with Mars Wrigley’s M&M’s, TWIX®, and SNICKERS®. Elevate your celebrations with these mouth-watering treats. Indulge in Peanut Butter Cookie Sandwiches crafted from Snickers® bars, Mini Waffle Tacos bursting with M&M’s® Chocolate Candies, and vibrant Confetti Sugar Cookies made with M&M’s®.

While you prepare for your Christmas party, rely on us for amazing recipes that will make your guests talk about your party till next year. Let’s create unforgettable holiday moments with Mars Wrigley’s delicious recipes.

1. Snickers Peanut Butter Reindeer Blondies.

INGREDIENTS

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter
• 1 cup brown sugar
• 1 egg
• 2 tsp vanilla extract
• 10 SNICKERS Minis, chopped
• 3 tbsp chopped peanuts
• 1 tube brown or black gel icing

 

DIRECTION

• Preheat oven to 350°F. Grease 8-inch round baking pan. Line bottom with parchment paper; set aside. Whisk together flour, baking powder and salt; set aside.
• Melt butter and peanut butter in saucepan set over medium heat. While still hot, stir in brown sugar; remove from heat. Transfer to large bowl; let cool slightly.
• Beat in egg and vanilla until incorporated. Stir in flour mixture until just combined. Fold in chopped SNICKERS and peanuts. Scrape batter into prepared pan, smoothing top.
• Bake on middle rack for 20 to 25 minutes or until tester inserted in center comes out with just a few moist crumbs clinging to it. Let cool completely on rack. Carefully remove from pan; cut into 16 wedges.
• Pipe dots on tip of each blondie with icing to resemble reindeer’s nose. Using icing as glue, add pretzel antlers and candy eyes. Decorate between antlers with candy sprinkles.

2. Mini Waffle Tacos Made with M&M’S® Brand Chocolate Candies

INGREDIENTS

• 1 cup M&M’S® Brand Chocolate Candies
• 12 each pizelle cookies
• 1/4 cup chocolate sauce
• 14 cups ice cream

• DIRECTION

• Preheat a small pot with water and a screen on top.
• Gently steam each pizelle cookie for 15 seconds each.
• Form warm pizelle into a taco shape.
• Dip the edges of the pizelle in chocolate sauce. Allow to cool completely.
• Add ice cream and garnish with M&M’S® Brand Chocolate Candies.

 

3. Lemon Pavlova Made with M&M’s® Red, White and Blue Chocolate Candies

INGREDIENTS

• ½ cup M&M’S® Red, White and Blue Chocolate Candies, chopped
• ¼ cup M&M’S® Red, White and Blue  Chocolate Candies, whole
• 6 each egg whites
• 1/8 t cream of tartar
• 1½ cups sugar
• 10 oz lemon curd, jarred
• 3 cups whipped cream
• 1 t lemon zest

DIRECTION

• Preheat oven to 250°F. Line baking sheets with parchment paper and draw three 8-inch circles on them. Spray with baking spray and set aside.
• In a mixing bowl with whisk, beat the egg whites until frothy. Add cream of tartar and increase the speed to medium-high until soft peaks form.
• Slowly add in sugar to the egg whites and beat until stiff peaks form.
• Divide the mixture between the three circles, forming them into circles.
• Bake for approximately 40-45 minutes. Turn off the oven and let the meringue cool inside.
• Once completely cool, divide the lemon curd between the three meringues and carefully spread over top of each. Layer the whipped cream over the lemon curd.
• Sprinkle the chopped M&M’S® Red, White and Blue Chocolate Candies over two meringues. On the last one, sprinkle the whole M&M’S® Red, White and Blue Chocolate Candies over the top. This will be the top layer of the pavlova.
• Gently place one of the layers with chopped M&M’S® Red, White and Blue Chocolate Candies onto a serving plate and top with the other layer with chopped M&M’S® Red, White and Blue Chocolate Candies. Lastly, place both combined layers with chopped M&M’S® Red, White and Blue Chocolate Candies on top and sprinkle with lemon zest; portion and serve.

4. Snickers Crepe Cake

INGREDIENTS

• 1 cup 2% milk, at room temperature
• 3/4 cup all-purpose flour, sifted
• 2 tbsp butter, melted
• 2 eggs, at room temperature
• 1/4 tsp salt
• 1 tbsp canola oil
• 4 oz brick-style plain cream cheese, at room temperature and divided
• 2 tbsp smooth peanut butter
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• 1/2 cup 35% heavy cream
• 1/2 cup chopped toasted peanuts
• 1/2 cup dulce de leche
• 2 regular (1.86 oz each) SNICKERS Original, chopped

DIRECTION

• Crepes: In blender, mix together milk, flour, butter, eggs and salt; mix until smooth. Strain through fine-mesh sieve; let stand for at least 30 minutes (batter should be the consistency of thick cream; thin with a little water if needed).
• Heat 8-inch nonstick skillet set over medium heat; brush with some of the oil. Pour 3 tbsp batter into pan, swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crepe begins to curl around edges. Flip over; cook for about 30 seconds or until set. Repeat with remaining batter, brushing pan with oil as needed. Transfer to parchment paper–lined baking sheet (you should have 12 crepes). Let cool completely.
• Crepe Cake: Using electric mixer, beat together 2 oz cream cheese and peanut butter until smooth; set aside.
• In separate bowl, beat remaining cream cheese, icing sugar and vanilla until smooth. In separate bowl, beat cream until stiff peaks form; beat into cream cheese and icing sugar mixture until light and fluffy. Set aside.
• Place one crepe on serving plate. Spread with 1/4 cup whipped cream mixture. Top with another crepe; layer with 1 tbsp peanut butter mixture. Sprinkle with 4 tsp peanuts. Top with another crepe; drizzle with 4 tsp dulce de leche and sprinkle with 1/4 cup chopped SNICKERS. Repeat layers 4 times. Refrigerate for 20 to 30 minutes or until set.
• Garnish with remaining whipped cream mixture, chopped SNICKERS and peanuts. Drizzle with remaining dulce de leche. Cut into 14 slices to serve.

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