I whipped up a batch of these treats for my kids this afternoon and they were a hit. This is a very simple recipe and a fun twist on the regular rice krispie treats. I think these would be perfect for a little girl’s slumber party or birthday snack for school.
1 bag (16 oz.) mini marshmallows
1 stick of butter
3 cups Fruity Pebbles or store-brand fruity rice cereal
5 cups Rice Krispies
- Butter a rimmed cookie sheet or 9 x 13″ casserole dish and set aside.
- In a large pot over medium heat melt the cube of butter.
- Add the marshmallows and stir until they are completely melted, no lumps. Remove from heat.
- Pour in the rice cereals and mix well.
- Spread coated cereal onto the cookie sheet. Pat down with the back of a spatula, or with buttered hands.
- When completely cooled, cut into bars and store in an air-tight container to keep fresh for a few days–if they last that long!
- This recipe makes chewy rice krispie treats. If you like them stiffer, add additional cereal, up to 2 cups more and allow to cook for a minute before removing from heat.
- I recommend keeping the ratio of fruity cereal to plain at 50% or less. The fruit flavor is not overwhelming and the result is prettier than trying to use 100% fruity rice cereal.
- For an extra pop of color and fun, press Skittles candies into the top of the coated cereal after it spread in the pan and cooling.
- This would also be a great treat for St. Patrick’s Day!
These went fast! The kids loved them. The fruity flavor was not overwhelming, so they were great for kids and adults.
Valentines Day is coming up soon! Today I want to share an easy way to make delicious cookies that have a professional, from-the-bakery appearance. These are tasty shortbread cookies dipped in chocolate with sprinkles. I’ve done a similar post before on chocolate dipped heart cookies, but I’m focusing on technique today to get the “look”.
Simplicity is the key to elegant, bakery style cookies!
Tips To Make Great Cookies
- Pick a dough recipe that is easy to make and roll out, and TASTES GOOD! I don’t care how pretty they are, if they taste bad that’s all anyone will remember. (my recipe below)
- Choose one good-size cookie cutter to use for the entire batch. A simple shape, with plenty of surface area. Use a cutter that’s about 3″ in size. Simplicity=elegance.
- Instead of using frosting, use melted chocolate or candy melts to dip the cookies. It adds delicious flavor to the cookie and sprinkles stick like glue. If using candy melts (or white chocolate chips) you can add flavoring if you prefer something other than the plain white-chocolate flavor. The coating will harden and you can stack the cookies easily.
- Keeping with the simplicity theme, choose only one thing to alter, either the color of the chocolate, or the sprinkles you use. Not both. In my design I used a classic Neapolitan combination of brown, pink and white chocolate dips and the same sugar sprinkles on all cookies. I could have done all chocolate dipped with two or three complementary sprinkle colors. Too much variation and it looks like the cookies my four-year-old decorated–which taste great, but are not pretty!
Recipe for shortbread cookies:
3/4 lb of butter (3 sticks) softened to room temperature
1 1/2 cups of sugar
1 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups all-purpose flour
- Cream butter and sugar in a stand mixer. Add extracts and mix until combined.
- Add flour. Begin mixing on lowest speed. Mix on low speed until the mixture comes together into a dough. It may take a few minutes.
- Allow the dough to rest in the refrigerator for 30 minutes, then roll out and cut into cookies.
- Bake at 350° for 12-15 minutes until cookies are done. I like the edges to be very lightly browned.
- Remove to cooling rack and decorate once completely cooled.
These are perfect fall/winter cookies. They have a lovely spice flavor and beautiful with flecks of orange persimmon pulp running through them.
This is the beautiful persimmon cookie dough. It’s more like cake batter!
Ready to bake. Look at that chunk of persimmon pulp!
These were disappearing off the cooling rack as quickly as I could get them out of the oven. A big hit with my husband and kids.
2 cups flour
1 tsp baking soda
1/2 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp salt
1/2 cup vegetable shortening
1 cup granulated sugar
Pulp from 2 ripe persimmons (about a cup)
1 tsp vanilla
1 cup golden raisins
1 cup chopped pecans
- Preheat oven to 350 and prepare cookie sheets by spraying with non-stick cooking spray.
- In medium bowl mix dry ingredients – flour, baking soda, nutmeg, cinnamon, salt.
- In the bowl of a stand mixer blend shortening and sugar. Beat in egg and vanilla.
- Gradually mix in dry ingredients until combined.
- Add raisins and nuts, mix until combined.
- Drop cookie dough onto greased sheets using a small to medium scoop.
- Bake for 25-20 minutes or until slightly browned around the edges. Transfer to wire rack to cool.
- Use very ripe Hachiya persimmons (the heart-shaped kind, not the flat type). Carefully peel off the skin and remove the calyx (the stem). Don’t worry about the very tiny seeds in the pulp, they are edible.
- Greasing the cookie sheets is recommended to ensure the cookies come off easily.
- You can make bigger cookies using a big scoop, but increase cooking time to 25 minutes. It may also be necessary to reduce oven temperature to 325°.
Salt & Sweet lovers this recipe is for you! I saw a recipe for some cookies with pretzel pieces on Pinterest and thought that sounded great! Here is my version. It’s simple to make and so satisfying for that salty and sweet craving!
Prep time: 15 minutes , plus 1 hour to chill dough
Bake time: 10-12 minutes per batch
Yield: Approx 4 dozen 2½” cookies
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter (2 sticks) softened
2/3 cup sugar
1 cup brown sugar
2 tsp vanilla extract
2 cups semi-sweet chocolate chips
2 cups broken pretzel pieces
Sea salt for sprinkling on top
- Mix flour, soda and salt in a medium bowl.
- In the bowl of a stand mixer cream the butter and sugars. Add eggs and vanilla and mix until incorporated.
- Add the dry ingredients, mixing until combined.
- Add the chocolate chips and pretzels, mix on low until combined.
- Chill dough for 1 hour or overnight.
- Preheat oven to 350°. Line baking sheets with parchment or spray lightly with non-stick spray.
- Scoop dough into round balls, approximately 2 TBSP size. Sprinkle with sea salt.
- Bake for 10-12 minutes.
These crispy rice squares are packed with chocolate and peanut butter flavor. I scored big boxes of Cocoa Krispies last week at Savemart for $1.88 each. When I needed a quick dessert to take to a family get-together I decided to get creative with some rice krispie treats. This recipe comes together quickly and is super rich and chocolatey.
8 cups Cocoa Krispies cereal
1 bag (16 oz) marshmallows
1 stick (1/2 cup) butter
1/2 cup Nutella
1 cup Reese’s Pieces, divided
- Lightly grease a 9 x 13″ pan.
- In a large pot melt the butter and marshmallows over medium-low heat.
- When marshmallows are mostly melted add Nutella.
- Stir until well combined and completely melted.
- Remove from heat and stir in cereal.
- Wait a few minutes and add 3/4 cup of the candy.
- Spread into prepared pan. Use the back of a spoon or spatula coated with cooking spray to press into place.
- Add reserved candy to the top while still warm.
When you want to make cookies there are so many choices. Even if you narrow it to chocolate chip, there are regular chocolate chip, oatmeal chocolate chip, and on and on.
I say when in doubt go for the extra chocolate!
Here is a recipe for double chocolate chip cookies. They are just as easy to make as the classic Toll House recipe, and have a great chewy texture. With chocolate cookies it can be difficult to know exactly when they are done because of the dark color. Don’t overbake or they will be burnt on the bottoms. Speaking from experience here!
For even more variety try it with white chocolate chips or peanut butter chips in place of the semi-sweet chips.
2 ¼ cups flour
1/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla extract
2 cups chocolate chips (or any other type of chips)
- Heat oven to 375°
- Stir together flour, cocoa, baking soda and salt.
- In the bowl of a stand mixer beat butter, sugars and vanilla.
- Add eggs; beat well.
- Gradually add flour mixture, beating well.
- Stir in chocolate chips.
- Bake 8 to 10 min. Do not overbake!
Makes about 5 dozen cookies.
Isn’t this cute? It looks like it came from a bakery and tastes just as good. The best part is that this is so easy to do. The cookies only require 4 ingredients – you probably have everything in your pantry to make these right now! Here’s how to make them (full recipe at bottom of post).
Make a batch of shortbread cookies. Roll out and cut into your favorite shape. Once cookies are cooled. Melt chocolate chips for dipping. (see instructions below)
Carefully dip cookies half way into chocolate.
Allow to cool on waxed paper to prevent sticking.
Add a few rainbow nonpareils for a more decorative touch. Assistance of a cute kid optional.
- 3 sticks of butter at room temperature
- 1 cup of sugar
- 1 tsp vanilla extract
- 3½ cups flour
- Preheat oven to 350º.
- With an electric stand mixer cream butter and sugar.
- Add vanilla and mix well.
- Scrape down sides and bottom of bowl, mix again.
- Add flour and mix on lowest speed until it comes together into a dough. If it is dry and crumbly you didn’t mix it quite long enough.
- Turn out onto a floured surface. Press/knead gently until it comes together into one piece of dough.
- Divide in half and roll out.
- Cut into desired shape with a 2-3″ cookie cutter.
- Bake on ungreased sheets for 20-25 minutes or until edges are just slightly browned. Do not overbake. If unsure, use a spatula to lift up a cookie and check the underside. If it’s browned they are done.
- Move to wire rack to cool completely.
Now these shortbread cookies are VERY tasty just by themselves. But if you want to go for a fancier look, dipping them in chocolate does the job. The combination of shortbread and chocolate is wonderful.
- about 1 cup of semi-sweet chocolate chips
- 1 tsp vegetable shortening (Crisco)
- Place chocolate chips in microwave proof measuring cup. I used a 1 cup Pyrex.
- Heat in the microwave in small increments, stirring after each.
- The chips will retain their shape somewhat, even after they are warm enough, so be sure to stir well.
- I did mine for 30 seconds, 30 seconds, 15 seconds.
- The chocolate was a little thicker than I wanted so I added a teaspoon of Crisco to thin it out. Be careful not to add too much or it will alter the flavor of the chocolate.
- Dip cooled cookies half way into the chocolate.
- Scrape the edge and bottom of cookie on the container to catch the excess chocolate.
- Once the dip was too shallow I used a small offset spatula to smooth the chocolate onto the last few cookies.
- If desired embellish with candy sprinkles.
- Allow to cool on waxed paper.