u/Extreme_Swimming3837

A wizard did it.

Ingredients
5 cups Reese’s Puffs Bunnies
7oz marshmallow creme
1 cup Reese’s peanut butter chips (1/2 in bar, half topping)
1-2 tbsp peanut butter
1-2 tbsp Nutella
1 tbsp butter
Salt
1 cup M&M minis (1/2 in bar, half topping)
Caramel sauce
Chocolate Sauce

Method
Grease pan
Cereal to the biggest fucking bowl you have; reserve extra depending to taste

1. Melt the binder
Low heat. Into a pot:
marshmallow creme
peanut butter
Nutella
butter
pinch salt

Kill heat.

2. Add to cereal bowl & fold fast
Gently unless you like crushed krispies.

3. Add (Reserved 1/2) M&Ms+PB chips LAST
WAIT like 2 minutes before adding these or you’ll screw it up.

4. Press + finish
Press into your mold.
Compact to taste.

5. Topping
reserved 1/2 cups of M&M + PB chip
drizzles of chocolate/caramel sauce
pinch salt

Freeze 1-2 hours or until your housemates find them.

*THE WIZARD WISDOM:
Slice before freezing if you want peace of mind.

Cheddar Bay Chicken Pot Pie
*Rotisserie chicken works; I roasted my own bird
Filling:
3 tbsp butter
1 tbsp oil
1 medium onion, diced
2 carrots, diced
2 celery ribs, diced
1-2 cups potatoes, peeled + ½-inch dice
3-4 cloves garlic, minced
1-1½ tsp Italian seasoning (or thyme-heavy blend)
Salt + black pepper
3 tbsp butter (for roux)
¼ cup flour
~2 cups chicken stock
½-1 cup milk or cream
2-3 cups cooked chicken (roasted, bite-sized)
1 cup frozen peas
½ cup corn
1/2 cup shredded cheese (top of filling before dough drop)
Cripsy onions (for topping after bake)

Topping:
1 box Cheddar Bay Biscuit mix (prepared to package/to taste)
Included garlic butter packet (use halfway through baking + right out of the oven)

INSTRUCTIONS

1. Cook vegetables + potatoes
   In a large pan over medium heat, melt butter + oil.
   Add onion, carrots, celery, potatoes.
   Cook 10-12 minutes until softened and lightly golden.
   Add garlic, seasoning, salt, pepper. Cook 1 minute.
2. Build roux + gravy
   Push veg aside. Add butter, then flour.
   Cook 2-3 minutes until lightly nutty.
   Slowly whisk in chicken stock, then milk/cream.
   Simmer until thickened (coats a spoon).
3. Finish filling
   Stir in chicken, peas, corn.
   Adjust seasoning: salt, pepper, lemon/vinegar, Worcestershire (if using).
   Stir in butter for gloss.
   Texture should be thick but still spoonable.
4. Assemble
   Pour hot filling into baking dish.
   Top with biscuit dough in rustic spoonfuls (do not spread flat).
5. Bake
   Bake 18-25 minutes until:
   Biscuits are golden brown
   Filling bubbles at edges
   Brush with garlic butter halfway through or right at the end.
6. Rest
   Let sit 10 minutes before serving.

NOTES
Keep potatoes small for even cooking
Leave gaps in biscuit topping for steam escape + crisp edges
Watch for leakage; oven might smoke. Recommend metal pan underneath glass vessel