Video By Sierra Suiter and Teya Kerns

Lightning Rods
-Pretzel rods
-Package of Wilton candy melts (Purple) CHOCOLATE
-Sprinkles (purple and silver)

If dipping in chocolate, melt 1 c. chocolate chips (or white chocolate chips) with 1-2 tsp. SHORTENING or vegetable oil (never, ever butter or olive oil; it will end in disaster) in the microwave, stirring at 30 second intervals. For drizzling, dip a fork in melted chocolate and drizzle as desired. Almond bark and Chocolate bark works great too.

Cookies
-1 Egg
-1 tsp- Baking powder
-1/2 tsp- Baking soda
-1 tsp- Cream of tartar
-3/4 cup- Granulated sugar
-1/4 tsp- Salt
-1 1/2 cups- Spoon & leveled all-purpose flour
-1/2 cup- Sprinkles (Purple)
-1 tsp- Vanilla extract
-1/2 cup- Butter, unsalted

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.
Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.
Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.* This step will prevent spreading in the oven.
Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.
Bake chilled cookie dough for 8-9 minutes. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.
Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.

Puppy Chow: Bolt Bites
-4 cups chex cereal
-1 cup purple candy melts (like Wilton brand)
-1/2 tbsp vegetable oil
-1/4 cup creamy peanut butter
-3/4 cup powdered sugar
-White chocolate- wilton

Measure out 4 cups of chex cereal into a gallon plastic bag.
Combine the green candy melts, vegetable oil, and peanut butter in a pot over low heat on the stove. Occasionally stir with a spatula until the chocolate is smooth and melted.
Pour the melted chocolate into the plastic bag. Zip it shut and shake to evenly coat the cereal with chocolate.
Add 3/4 cup powdered sugar to the bag, zip, and shake again. If the puppy chow is too sticky, add more powdered sugar 1/4 cup at a time.
Set aside.

Designed By Grace Brusegaard