What is better than a good old fashioned Rice Krispie treat?
A trashed up Rice Krispie treat!
I wanted to bake for a friends birthday recently, and when I think birthday, I tend to lean toward flavors from childhood. My first thought is: sprinkles. Which is my first thought everyday really. I decided to go with Rice Krispie treats to switch it up from some of my latest baking endeavors. I knew I would have to add more than just sprinkles, so the next thought was white chocolate chips. And then I realized only I can handle that level of sugar, so I decided to add pretzels to the mix to cut the sweetness. And thus, these were born:
White chocolate pretzel Rice Krispie treats
Yields approximately 24 cupcake sized portions
- 1/2 cup butter (one stick)
- 2 10 oz bags of mini marshmallows
- 1 tsp vanilla extract
- 8 cups of Rice Krispie cereal
- 1 and 1/2 cups chopped pretzels (I used mini pretzel sticks)
- 1/2 to 3/4 of a 10 oz bag of white chocolate chips (more or less to taste)
- Rainbow Sprinkles!
- Melt the butter in a pot over low to medium heat on the stove.
- In a separate large bowl combine the pretzels, half a bag of marshmallows, and half of the Rice Krispies. Putting some of the marshmallows in this mixture will vary the marshmallow texture, which I enjoy.
- Add the remaining one and a half bags of marshmallows to the butter, and stir so it doesn’t burn on the bottom.
- Once the marshmallows are melted and the mixture is homogeneous (probably 3-5 minutes), add the vanilla extract, and the other half of the Rice Krispies to the marshmallow and butter mixture and stir until they are well incorperated.
- Add the warm marshmallow mixture to the large bowl of other ingredients and mix so the mixture is uniform.
- Stir in the white chocolate chips and rainbow sprinkles last so they do not melt completely.
- Portion into muffin tins with liners (I find this the easiest way to manage Rice Krispie treat presentation) and allow to cool at room temperature or in the fridge.
Surprise, surpise, December is going to be all about the cookies. It’s cookie season people, and I take it very seriously. I really enjoy mixing it up every year with a combination of traditional and family recipes, and then a few new options to broaded my horizons. I love the holiday flavors: gingerbread, buttery pecans, chocolate and pepermint!
For this first cookie I’m a little stuck in November because I can’t get enough pumpkin! I found this recipe through Pinterest I believe, and I must say, after making several pumpkin recipes this fall, this was a great one to end on.
Pumpkin Oatmeal Cookies
Yeilds about 40 depending on size, adapted from My Baking Addiction
- 2 cups all purpose flour
- 1 1/2 cups old-fashioned oats
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1 cup (2 sticks) butter; softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries, roughly chopped
- Preheat oven to 350.
- Combine dry ingredients in a bowl and set aside: flour, spices, oats, salt, and baking soda.
- Cream together butter and sugars until light and fluffy. Add pumpkin puree, egg, and vanilla. Mix until well combined.
- Gradually encorporate dry mixture into wet being careful not to over mix. Fold in chocolate chips and dried cranberries.
- Drop cookies onto parchment lined cookie sheet in generous teaspoon size. Bake 12-14 minutes.
Rice Krispie treats. Need I say more?
This has become my go-to option when I need a quick and tasty treat to share with a group. Rice Krispie treats are always a crowd pleaser. It’s a little disheartening because they’re so easy to make and yet so delicious. To amp them up a little I try to mix in some interesting ingredients. Just so it looks like I put some effort into the situation. This time I went with coconut, almonds, and white chocolate chips. A winning combination.
Coconut Almond White Chocolate Chip Rice Krispie Treats
Yields approximately 18 muffin cup portions
- 1/2 stick of butter (4 Tbs)
- slash of vanilla extract
- 1 16 oz bag of mini marshmallows (slightly bigger then the standard 10 oz bag)
- 6 cups Rice Krispies (or generic equivalent)
- 1 packed cup of coconut flakes
- 1 cup slivered almonds
- 10- 12 oz white chocolate chips
- rainbow sprinkles (optional, but highly recommended)
- Melt butter in pot over medium heat. When butter is melted, add 3/4 of the marshmallows. Add vanilla extract (be careful because it has alcohol in it so there is potential for flames).
- Combine 3 cups of Rice Krispies, coconut, almonds, and the rest of the marshmallows in large bowl.
- When the marshmallows are completely melted, turn off the heat and add the other 3 cups of Rice Krispies to the pot. Mix to combine the pour mixture into the bowl with the other add ins.
- When ingredients are well combined, add white chocolate chips and sprinkles. Mix to combine. (if you add the sprinkles and chocolate too early it will melt more than you want)
- Transfer mixture into muffin cups or desired pan. Allow to cool or chill in fridge. Enjoy!