Life and Sprinkles

Life and Sprinkles Life and Sprinkles by Taryn Camp: Where food meets fun ✨ Recipes • Reviews • Travel
(10)

06/08/2026

Toy Story cookie sandwiches 😃 easy to make and incredibly delicious.

Comment “RECIPE” for a printable version or screen shot below.

Ingredients

1 box yellow cake mix
2 large eggs
⅓ cup vegetable oil
1/2 cup red, yellow, and blue sprinkles
Optional: yellow gel food coloring for a brighter toy box-inspired yellow

Toy Box Blue Buttercream

Ingredients

1 cup (2 sticks) salted butter, softened
3 1/2 cups powdered sugar
3-4 tablespoons heavy cream or milk
2 teaspoons vanilla extract
Blue gel food coloring

For decorating

Red, yellow, and blue sprinkles

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, mix the cake mix, eggs, oil, and a few drops of yellow gel food coloring if using. The food coloring is optional but helps create a brighter yellow cookie. Fold in the sprinkles.
Scoop large dough balls, about 2 tablespoons each, onto the prepared baking sheets.
Bake for 9-11 minutes or until the edges are set and the centers look slightly underbaked.
Cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool completely.
For the frosting, beat the butter until smooth and fluffy.
Gradually add the powdered sugar, then mix in the vanilla and enough cream to create a thick, pipeable buttercream.
Tint the frosting bright Toy Box blue with gel food coloring.
Pipe or spread a generous layer of frosting onto the flat side of half the cookies.
Top with the remaining cookies and gently press together.
Roll the exposed frosting edges in the red, yellow, and blue sprinkles.
Chill for 15 to 20 minutes before serving if you’d like a firmer filling.

06/04/2026

Root Beer Float Marshmallow Treats- I loved this version of Cinnamon Toast Crunch. (Wasn’t expecting to) but WOW. Recipe is below and it’s super simple.

Ingredients

* 6 cups Root Beer Float Cinnamon Toast Crunch
* 4 tablespoons salted butter
* 1 (10-ounce) bag mini marshmallows
* 1 teaspoon vanilla extract
* 1 cup mini marshmallows
* ½ cup white chocolate chips
* Summer or patriotic sprinkles

Instructions

1. Line an 8x8-inch baking pan with parchment paper and lightly coat with nonstick spray.
2. Melt the butter in a large pot over low heat.
3. Add the marshmallows and stir until completely smooth and melted.
4. Remove from the heat and stir in the vanilla extract.
5. Fold in the Root Beer Float Cinnamon Toast Crunch until evenly coated.
6. Let the mixture cool for 1 minute, then gently fold in the remaining mini marshmallows and white chocolate chips.
7. Transfer the mixture to the prepared pan and gently press into an even layer. Avoid pressing too firmly.
8. Top generously with sprinkles while the treats are still slightly warm.
9. Let cool completely before slicing into squares and serving.

06/02/2026

Sprinkled Firecracker Pop Oreos 🎆

Last dessert I made with these Oreos ❤️🤍💙

Mold is from and the details are below :

Ingredients

* Star Oreo mold from Spinning Leaf
* 1 bag Ghirardelli white melting wafers
* Patriotic nonpareils
* 1 package Firecracker Pop Oreos

Instructions

1. Place the mold on a flat surface or baking tray so it stays steady while filling.
2. Melt the white chocolate according to the package directions until smooth.
3. Stir in the patriotic nonpareils a little at a time until you reach your desired sprinkle amount.
4. Fill each mold cavity about one-third of the way with melted chocolate. Place one Firecracker Pop Oreo into each mold, then cover completely with more melted chocolate.
5. Tap the mold lightly on the counter to remove any air bubbles and help the chocolate settle evenly.
6. Refrigerate for at least 30 minutes, or until fully firm.
7. Carefully remove the Oreos from the mold. If they are sticking, chill them longer before trying again. You can also gently press on the back of each mold cavity to help release them.
8. Let the chocolate-covered Oreos sit at room temperature for a few minutes before serving for the best texture.

05/31/2026

Found the new Apple Pie cookie dough 🍎🍪 Loved these bars so much b/c I am a huge cookie butter fan. Recipe is below or comment “RECIPE” for a clickable link.

Ingredients

1 package Pillsbury Apple Pie Cookie Dough
1 cup cookie butter
1/2 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
4 tablespoons cold butter, cubed
1/2 cup white chocolate chips
Caramel sauce for drizzling
Flaky salt, optional

Instructions

1. Preheat the oven to 350 degrees. Line an 8x8 or 9x9 baking pan with parchment paper.

2. Press about ¾ of the cookie dough evenly into the bottom of the pan.

3. Warm the cookie butter slightly in the microwave for about 15 seconds so it spreads easily. Spread it gently over the cookie dough layer.

4. In a small bowl, mix the flour, brown sugar, cinnamon, and cold butter with a fork or your fingers until crumbly. Stir in the white chocolate chips.

5. Crumble the topping evenly over the cookie butter layer.

6. Break the remaining cookie dough into small chunks and scatter it over the top.

7. Bake for 28–35 minutes, or until golden brown around the edges and mostly set in the center.

8. Let the bars cool before drizzling with caramel sauce and sprinkling with flaky salt if using.

05/28/2026

Easiest dessert ever…no bake and just a bunch of layering. The full recipe is below or comment “RECIPE” for a printable version :)

Ingredients
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce) tub whipped topping
1 package Oreo Firecracker Pop cookies
1/3 cup strawberry preserves
1/3 cup blueberry preserves
Patriotic sprinkles
Fresh sliced strawberries, for topping
Instructions
1. In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
2. Fold in the whipped topping until the mixture is light and fluffy.
3. Spread a thin layer of filling into the bottom of an 8x8 dish.
4. Add a layer of Oreo Firecracker Pop cookies.
5. Spread another layer of filling over the cookies. Spoon half of the strawberry preserves and half of the blueberry preserves over the top, then lightly swirl them into the filling.
6. Repeat the layers one more time.
7. Finish with crushed cookies and patriotic sprinkles.
8. Refrigerate for at least 6 hours, preferably overnight, until the cookies soften into a cake-like texture.
9. Top with fresh sliced strawberries before serving.

05/26/2026

We spent the day at Epic Universe last week, and it was AMAZING. First and foremost, I love their food. Everything we had was incredible.

But…I have to highlight this ice cream cone. Right before the park closed around sunset, we got a vanilla cone topped with sprinkles and cereal marshmallows. The weather was breezy, so we took it over towards the carousel. Such a perfect way to end the night.

The carousel was filled with a bunch of celestial animals. The ceiling was all sparkly with constellation lights and the music totally sets the tone. 10/10 recommend ✨⭐️

05/25/2026

Firecracker Crunch Bark ❤️🤍💙 White chocolate bark with popping candy crackle, sprinkles, and the NEW Firecracker Pop Oreos.

Recipe is below or comment “RECIPE” for a printable version.

Ingredients
20 ounces Ghirardelli white chocolate melting wafers or similar brand
8 Oreo Firecracker Pop cookies, roughly crushed
1/3 cup mini marshmallow bits
1/4 cup patriotic sprinkles
1 to 2 teaspoons popping candy

Instructions
1. Line a small baking tray or pan with parchment paper. A 9-inch pan works great, but a 13 x 9-inch pan gives you a thinner bark.
2. Melt the white chocolate until completely smooth, then spread it into an even layer in the prepared pan.
3. While the chocolate is still melted, scatter the crushed Oreo Firecracker Pop cookies, mini marshmallow bits, and patriotic sprinkles all over the top.
4. Finish with popping candy for that firecracker-style crunch and crackle.
5. Chill until fully set and hardened, then break into pieces and serve.

05/23/2026

Cherry Cola Float Brownies inspired by classic Coke floats and 80’s movie nights 🍒🥤Cherry pie filling, fudgy brownies, whipped cream, and cola glaze that tastes just like the top of a Coke float. You really can’t beat the feeling.

Comment RECIPE for a printable version or screen shot the recipe below 📸

Ingredients
1 box brownie mix (plus ingredients listed on the box)
Nonstick spray or cupcake liners
1 cup cherry pie filling
1/2 cup cola
1 tablespoon butter
1 cup powdered sugar
1 cup whipped cream or whipped topping
Maraschino cherries (optional)

Instructions
Preheat oven to 350°F. Spray a 12-cup muffin tin very well with nonstick spray or line with cupcake liners.
Prepare the brownie batter according to the package directions.
Divide the batter evenly between the 12 muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes or until the tops are set and a toothpick inserted near the edge comes out with a few moist crumbs.
Let the brownie cups cool for about 5 minutes. While still warm, use the bottom of a small glass, spice jar, or spoon to gently press down the center of each brownie cup to create a deep well for the filling.
Let the brownie cups cool completely in the pan. Carefully remove them once cooled.

Add the cola to a small saucepan over medium heat.
Simmer for about 8–10 minutes until reduced to roughly 1/4 cup. It should look slightly syrupy.
Remove from heat and stir in the butter until melted.
Whisk in the powdered sugar until smooth. If the glaze feels too thick, add 1–2 teaspoons cola. If too thin, add a little extra powdered sugar.

Spoon about 1–2 tablespoons cherry pie filling into the center of each brownie cup.
Drizzle with the cola glaze.
Pipe or spoon whipped cream on top.
Top with a maraschino cherry if desired.

05/21/2026

Neon Confetti Cheesecake Bars ☀️⛱️🎉

I’ve decided to start a new series for each season, and this one is 80’s summer. I love the colors, movies, and music of the 80’s, so each recipe will include on of those elements.

I added an 80’s summer icon to the bottom right of the video and the cover of the post, so you can follow along :)

As for the bars, they are OUTRAGEOUS. (Nod to the t-shirt if you’re an 80s kid). So so good, probably my favorite cheesecake twist ever.

Recipe is below or comment “RECIPE” for a printable version.

Ingredients
1 1/2 cups crushed frosted animal cookies
1 cup crushed Golden Oreos
6 tablespoons melted butter
Pinch of salt
2 (8-ounce) blocks cream cheese, softened
1/2 cup granulated sugar
1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon cotton candy extract
2 eggs
1/2 cup white chocolate chips
1/3 cup neon-colored sprinkles
Extra neon sprinkles
White or pink chocolate drizzle

Instructions
1. Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper.
2. In a bowl, mix together the crushed frosted animal cookies, Golden Oreos, melted butter, and salt until evenly coated.
3. Firmly press the mixture into the bottom of the prepared pan.
4. Bake the crust for 8 minutes. Let it cool slightly while preparing the filling.
5. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
6. Mix in the sweetened condensed milk, vanilla extract, and cotton candy extract until combined.
7. Add the eggs one at a time, mixing on low speed just until incorporated.
8. Fold in the white chocolate chips and neon sprinkles.
9. Pour the cheesecake filling over the crust and smooth the top evenly.
10. Bake for 32 to 38 minutes, or until the edges are set and the center still has a slight jiggle.
11. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
12. Before serving, drizzle with melted white or pink chocolate and top with extra neon sprinkles.

05/17/2026

Blueberry Crumble Cobbler Bars 🫐🫐 these were SO GOOD. I am not a huge blueberry fan, but I loved the new pillsbury cookie dough flavor. Recipe is below or comment “RECIPE” for a printable version.

Cookie Bars
1 package Pillsbury Big Cookies Blueberry Crumble cookie dough
1/3 cup white chocolate chips (optional, but adds another level of sweetness)
1/2 cup fresh or frozen blueberries

Cinnamon Crumble
3 tablespoons butter, melted
1/3 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
Pinch of salt

Instructions

Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.

Press the cookie dough evenly into the pan. If the dough gets sticky, lightly spray your hands with nonstick spray or use parchment to press it down.

Sprinkle the white chocolate chips over the dough, then scatter the blueberries across the top. Gently press the blueberries slightly into the dough so they bake into the bars.

In a small bowl, stir together the melted butter, brown sugar, flour, cinnamon, and salt until a soft crumble forms. Sprinkle the crumble evenly over the top.

Bake for 25 to 30 minutes, or until the edges are golden and the center looks set but still slightly soft.

Let the bars cool for at least 20 minutes before slicing so they stay gooey while holding their shape.

Vanilla Glaze Drizzle- optional or you can half it :)

Ingredients

1 cup powdered sugar
1 1/2 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Tiny pinch of salt

Instructions

Whisk everything together until smooth and drizzleable. If needed, add another tiny splash of milk.

Drizzle over the bars once they have cooled slightly so the glaze melts in just a little while still staying pretty on top.

Address

Orlando, FL

Website

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