Ingredients in Rice Krispie Treats

• Butter: I always use unsalted butter but you can substitute salted
• Marshmallows: I find it easiest to use mini marshmallows but you can substitute an equal weight in large if that’s all you have.
• Rice Krispies: feel free to use generic cereal (or any flavor, like cocoa Krispies or fruity pebbles)
• Mini eggs – some crushed and some left whole. This is what makes them EASTER Rice Krispie Treats! Cadbury Mini Eggs are my favorite but you can use any chocolate mini eggs.

How to Make Easter Krispie Treats

• Line a 9×13” baking with parchment paper and set it aside.
• Melt the marshmallows and butter in a pot over medium low heat. Stir as the butter and marshmallows melt, and as soon as the mixture is smooth, take it off the heat so it doesn’t burn and stir in vanilla extract.
• Fold the cereal and chocolate eggs into the melted marshmallows. Fold them in until evenly coated in the marshmallow mixture. 
• Transfer the mixture to the prepared baking dish. Use a greased spatula to lightly press the bars into an even layer.
• Let the bars set for one hour at room temperature. Remove them from the pan and slice them into squares and serve.

Recipe Tips

• Make sure you use fresh marshmallows for your treats! Even slightly stale marshmallows will change the texture of the bars – instead of soft, they’ll end up chewy. If they’re really stale, the bars will be too hard to even eat.
• Use a light hand when you press the mixture into the pan. You don’t want to compact the cereal too much because it will make the bars too dense.
• You can switch out the chocolate eggs for other Easter-themed candy like M&Ms or try mixing in nuts or Easter-colored sprinkles.
• Make gluten-free Rice Krispie treats by using gluten-free cereal and marshmallows.

Print

Easter Rice Kripsie Treats Recipe

If you’re looking for a super easy dessert bar for your Easter celebration, these Easter Rice Krispie Treats are it! They are a fun spin on the traditional dessert.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 15 pieces

Calories 356kcal

Author Dorothy Kern

Cost 10

Ingredients

• ½ cup (113g) unsalted butter
• 15 ounces (426g) mini white marshmallows
• 1 teaspoon vanilla extract
• 9 cups Rice Kripsies (approximately 400g)
• 2 cups mini eggs crushed and whole

Instructions

• Prepare a 9×13 baking pan by lining it with parchment paper
• In a large saucepan/pot over medium heat, heat the marshmallows and butter while continuously mixing until both are completely melted and the mixture is smooth. Careful not to let it burn. Remove from the heat and stir in vanilla.
• With a wooden spoon, fold in the Rice Kripsies until the cereal and mini eggs until completely coated with the marshmallow mixture.
• Pour the mixture into the lined baking pan and spread it evenly in the pan. Use a greased spatula to press the mixture gently down into the pan.
• Leave to set for 1 hour at room temperature. Once set, remove from the pan and cut into squares.
• Best if served fresh but stays fresh in an airtight container at room temperature for up to 3 days.

Video

Notes

• Use fresh marshmallows for best results.
• Do not press into the pan firmly as this will make them very hard to eat.
• Can be made without the mini eggs or substitute them for m&m’s or other candy, nuts etc.
• Make a gluten-free version by using gluten-free cereal and marshmallows.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 22mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1245IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 5mg

Other Easter Recipes

Candy

Easter Candy Bark

Cupcakes

Easter Cupcakes

Brownies & Bars

Easter Cookie Bars

No Bake

Easter Dirt Cups

The post Easter Rice Krispie Treats appeared first on Crazy for Crust.

12 Best Carrot Cake Ideas

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!

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Carrot Cake Brownies Recipe

Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.

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Carrot Cake Blondies Recipe

Carrot Cake Blondies are made with shredded carrots,cinnamon spice and topped with a luscious cream cheese frosting – which I think is the best part!

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The BEST Carrot Cake Recipe

Naked Carrot Cake with Pecan Cream Cheese Icing – this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.

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The BEST Carrot Cake Loaf

This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting!

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Carrot Cake Ice Cream Cake

My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!

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Carrot Cake Roll

A delicious spring version of your favorite cake roll: Carrot Cake Roll! An easy spicy carrot cake rolled with cream cheese frosting inside. Check out the video and photo tutorial for tons of tips and tricks!

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Coconut Carrot Bundt Cake Recipe

Coconut Carrot Cake – this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It’s an easy recipe that starts with a cake mix but you’d never know it.

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Carrot Cake Pie

Two desserts in one! Carrot Cake Pie combines a pie crust with the flavors of carrot cake in blondie form. Perfect with the cream cheese whipped cream.

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Carrot Cake Cheesecake Cupcakes Recipe

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

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Carrot Cake Cinnamon Rolls Recipe

Carrot Cake Cinnamon Rolls start with the best cinnamon roll dough and are filled with a carrot cake brown sugar filing. These are soft and perfect with cream cheese frosting.

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Carrot Coffee Cake Recipe

This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.

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Other Fun Carrot Cake Desserts

• Carrot Cake Rice Krispies Treats by Simple Joy
• Skillet Carrot Cake by Cookie Rookie
• Carrot Cake Fudge by Simple Joy
• Carrot Cake Jam by Nutmeg Nanny
• Carrot Cake Donuts by A Classic Twist
• Carrot Cake Cupcakes by Grandbaby Cakes
• Carrot Cake Gooey Bars by Life, Love and Sugar
• Carrot Cake Scones by Chef Lindsey Farr
• Carrot Cake Snickerdoodles by A Dash of Sanity
• Carrot Cake Oatmeal by Rachel Cooks
• Carrot Cake Dip by Lemon Tree Dwelling
• Carrot Cake Pancakes by Life’s Ambrosia
• Carrot Cake Muffins by EZ PZ Mealz

The post My Favorite Carrot Cake Recipes appeared first on Crazy for Crust.

Colorful Fruit Pizza

I cannot stop looking at the photos of this dessert pizza – the pop of the colors of the fruit just make me so happy. I love pizza of any kind – but for dessert? Sign me up!

This recipe is my favorite sugar cookie recipe as the crust, but you can also make this semi-homemade with refrigerated cookie dough. You can make the sugar cookie base and the “sauce” (the cream cheese frosting) in advance if you want. And don’t forget all the gorgeous fruit!

There are so many different types of fruit you can use to make this pizza your own. If I used a fruit that you do not enjoy, substitute it for another one of yours favorites. This recipe for fruit pizza is a great dessert for potlucks and BBQs! It’s always a winner whenever I’ve made it – the perfect summer dessert!

Ingredients in Rainbow Fruit Pizza

• Sugar Cookie Dough: You can use my cookie recipe or make this semi-homemade with a roll from the grocery store.
• Cream Cheese: Make sure it’s room temperature.
• Vanilla Extract: Always buy pure vanilla. You could also add some almond extract here, or lemon.
• Fruit: Use your favorite fruits! To make the rainbow, my favorite fruits to use are Strawberries or Raspberries, Peaches, Oranges, or Mangos, Pineapple, Kiwi, Blueberries or Blackberries, Grapes, and any others that are your favorite!
• Apricot Jelly: Or any light colored jam for the glaze.

Expert Tips

• For the best fruit pizza crust, don’t over mix the dough. When you add the flour, mix only until combined.
• Before adding the fruit, pat it dry to remove any excess moisture so it doesn’t seep into the cream cheese topping.
• You can make the crust and add the cream cheese topping up to 24 hours in advance. Keep it wrapped in the refrigerator. Add the fruit just before serving – it will weep over time and make your cookie soggy.
• I don’t recommend using apples or pears – they’ll brown too much and not look appetizing.

Print

Rainbow Fruit Pizza Recipe

An easy sugar cookie pizza topped with cream cheese frosting and fun fruit- this fruit dessert pizza is an easy delicious dessert recipe.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 535kcal

Author Dorothy Kern

Cost $10

Ingredients

Cookie:

• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 cups (248g) all-purpose flour

Topping & Glaze:

• 12 ounces cream cheese softened to room temperature
• ¼ cup (57g) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 ½ cups (170) grams powdered sugar
• Assorted Fruits (see note)
• 2 tablespoons (38g) apricot jelly
• 1 teaspoon hot water

Instructions

Cookie:

• Preheat oven to 350°F. Spray a 12” pizza pan (without holes) with non-stick cooking spray, line with parchment paper and spray parchment. Set aside.
• In a large bowl, use an electric mixer to cream together butter and sugar.
• Beat in egg and vanilla extract until smooth.
• In a separate medium-sized bowl, whisk together flour, baking soda and salt.
• Beat dry ingredients into wet ingredients just until mixed and dough starts to come together. Do not overmix.
• Press dough evenly into prepared pizza pan.
• Bake for 12-14 minutes until edges are lightly browned and middle looks set. The middle should still look soft but not wet.
• Let cool completely before adding cream cheese layer.

Frosting & Topping:

• In a large bowl, beat together softened cream cheese, butter and vanilla extract until smooth.
• Beat in powdered sugar until smooth.
• Spread evenly over cooled crust.
• Top with sliced fruit.
• Make the glaze: Press apricot jelly through a fine mesh strainer to remove any chunks. Stir jelly with hot water until mixed well. Brush evenly over top of fruit pizza.
• Store leftovers in a sealed food safe container in the fridge for up to 2 days.

Video

Notes

Fruit: For this pizza I used strawberries cut in half, mandarin oranges, chopped pineapple (or you can use canned tidbits), peeled and sliced kiwi, blueberries and blackberries (you can also use red grapes). You’ll need about 14 large strawberries, ½ large jar mandarin oranges, 1/2 a pineapple, 2-3 sliced kiwis, 1/2 cup blueberries and about 1/4 cup blackberries.

Fruit tip: Clean and pat fruit dry before adding to cream cheese mixture. The more moisture in the fruit, the faster the juices will seep into the cream cheese mixture. The pizza still tastes delicious, just doesn’t look as pretty.

Make Ahead instructions: Make the pizza and top with cream cheese mixture but don’t top with fruit until ready to serve, up to 24 hours in advance.

Nutrition

Serving: 1serving | Calories: 535kcal | Carbohydrates: 61g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 293mg | Potassium: 116mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1050IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg

Other Rainbow Recipes

Cupcakes

Rainbow Swirl Frosting

Cupcakes

Rainbow Cupcakes with Marshmallow Buttercream

No Bake

Rainbow Buttercream Board

Recipes

Easy Palmiers (Rainbow Palmiers)

The post Rainbow Fruit Pizza appeared first on Crazy for Crust.

BEST Peanut Butter Bars Recipe

I have been craving White Chocolate Reese’s Peanut Butter cups a ton lately. I didn’t think I’d like them because I don’t love white chocolate, but once I tried them I couldn’t stop eating them. And this recipe was born!

I have several peanut butter bar recipes on this site, like peanut butter pretzel bars, made with pretzels, and Reese’s Bars made with Ritz crackers. I was out of both of those things so these double peanut butter bars are made with graham cracker crumbs – and topped with white chocolate just like my favorite candy. Peanut butter lovers are going to love this recipe!

Ingredients Needed

• Peanut Butter – obviously!! I use a no-stir (not natural) peanut butter, like Skippy or Jif.
• Graham Cracker Crumbs – you can crush sheets of graham crackers yourself in a food processor or with a rolling pin in a ziploc bag, or buy a box of crumbs. You want fine crumbs so they mix in evenly.
• Powdered Sugar – We add this for sweetness and to help bind the mixture.
• White Chocolate Chips – These will be the topping with a little extra peanut butter so they slice nicely – it’s what makes them taste like Reese’s peanut butter cups!

How to make Peanut Butter Bars

• Mix melted butter and peanut butter in a large bowl. I used a hand mixer, but you can use a stand mixer fitted with the paddle attachment.
• Add graham cracker crumbs and confectioners’ sugar and mix until combined.
• Press peanut butter mixture into a 9×9-inch pan lined with foil.
• Melt the white chocolate and remaining peanut butter in a medium bowl and spread over the top of the peanut butter layer. Chill to set the chocolate layer.

Tip From Dorothy

Expert Tips

• For thinner bars you can use a 9×13-inch pan, but I like them thick.
• Be sure to line your pan with foil or parchment paper for easy removal.
• It’s best to heat white chocolate chips at 50% power and stir after every 30 seconds so you don’t burn it.
• You can also use chunky peanut butter if you want.

Print

No-Bake Double Peanut Butter Bars Recipe

Like the inside of a peanut butter cup, these double peanut butter bars are easy, no-bake, and come together in minutes. Topped with peanut butter white chocolate these bars are a super peanut buttery recipe!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 16 bars

Calories 285kcal

Author Dorothy Kern

Cost $7

Ingredients

• 8 tablespoons (113g) unsalted butter , melted
• 1¾ cups (168g) graham cracker crumbs
• 1 ¼ cups (142g) powdered sugar
• ¾ cup  (197g) creamy peanut butter
• 1 cup (170g) white chocolate chips
• 2 tablespoons (32g) creamy peanut butter

Instructions

• Line a 9×13” pan with foil and spray with cooking spray.
• Place melted butter, graham cracker crumbs, powdered sugar, and ¾ cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
• Place white chocolate chips and remaining 2 tablespoons peanut butter in a microwave-safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat.
• Chill for at least 1 hour to set, slice into bars. **It’s best to slice them at room temperature so your chocolate doesn’t shatter.**

Video

Notes

• These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is.
• Be sure to melt white chocolate at 50% power and stir every 30 seconds so it doesn’t burn.

Nutrition

Serving: 1bar | Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 139mg | Fiber: 1g | Sugar: 22g

Favorite No Bake Recipes

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No Bake Peanut Butter Pretzel Bars

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No-Bake Double Peanut Butter Bars

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Peanut Butter Chocolate Cookie Dough Bars

The post No-Bake Double Peanut Butter Bars appeared first on Crazy for Crust.

Valentine’s Day Blondie Bars

I make this classic blondie cookie bar recipe every holiday with different color M&Ms. They are the easiest thing to make and are so festive! They’re chewy, soft, and so flavorful from all the brown sugar – PLUS they have pink and red M&Ms inside, perfect for celebrating Valentine’s Day.

Ingredients Needed

• Butter: Unsalted and softened butter
• Sugar: This recipe has 2 full cups of packed brown sugar!
• Baking powder: for leavening
• Flour: I used all-purpose flour for this 
• Pink and red Valentine’s Day M&Ms: for fit the valentine’s day theme of course

How to make Valentine’s Day Cookie Bars

1. Cream the butter with brown sugar  in a large bowl until fluffy. Then add your eggs, baking powder, vanilla, and salt.
2. Mix until smooth, then slowly mix in your dry ingredients and M&Ms.
3. Press the cookie batter into a 9×13-inch metal pan. Bake for 20-25 minutes or until they just lose their glossy sheen.

Expert Tip

For best results, use a metal pan for this blondie recipe. Using a metal pan will allow the cookie bars to cook more evenly, keeping them soft and fudgy while allowing them to bake all the way.

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Valentine Blondies Recipe

These AMAZING blondies will be so great for anyone this valentines season!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 24 servings

Calories 238kcal

Author Dorothy Kern

Cost $7

Ingredients

• ½ cup (113g) unsalted butter, softened
• 2 cups (400g) packed brown sugar
• 2 large eggs
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups (248g) all-purpose flour
• 1½ cups Valentine M&Ms

Instructions

• Preheat oven to 350°F. Line a metal 9×13-inch pan with foil and spray with nonstick cooking spray..
• Cream butter and brown sugar in a large bowl until fluffy, 1-2 minutes. Add eggs, baking powder, vanilla, and salt and mix until smooth, then slowly mix in flour. Stir in candy.
• Press batter into prepared pan and bake until it loses its glossy sheen and is very light golden around the edges, about 20-25 minutes. Cool completely before frosting. Slice into bars.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 32mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 143IU | Calcium: 24mg | Iron: 1mg

Blondie Recipes

Brownies & Bars

Christmas Cookie Bars

Brownies & Bars

Loaded Chocolate Chip Cookie Bars

Brownies & Bars

Butterscotch Blondie Gooey Bars

Brownies & Bars

Apple Blondies

The post Easy Valentine Blondies appeared first on Crazy for Crust.

Funfetti Gooey Bars

These gooey bars are one of my favorite sweet treats, especially these funfetti ones: I can never get enough sprinkles! I made mine with cake mix because it makes the recipe easier and the sweetened condensed milk puts the ‘gooey’ into gooey bar!

This is the first recipe of mine that went truly viral on all social media – and the blog. Can yo see why? There is nothing bad about this recipe – the batter has the taste of cake – with colorful sprinkles. This is one of my favorite easy dessert recipes in the entire world!

Ingredients Needed

• Yellow Cake Mix: You can use any brand – but make sure it’s approximately 15 ounces. (I’ve also made this recipe with red velvet cake mix!)
• Butter: I always use unsalted butter – make sure it’s room temperature (softened)
• Sprinkles: Can’t have funfetti without the sprinkles! I use rainbow jimmies – be sure to use a high quality brand so they don’t melt in your batter. You can use any colors.
• Sweetened Condensed Milk: Regular or nonfat can be used.
• White Chocolate Chips: These can be omitted, or you can use chocolate to make chocolate chip cookie bars!

How to make Cake Mix Gooey Bars

• Add cake mix, butter, and egg to a large bowl. Mix with a hand mixer (you can also use a stand mixer). It will take awhile to mix the dough together (longer with a hand mixer) but it will turn into a thick cookie dough.
• Press about half to two-thirds of the dough into the bottom of your baking dish with your rubber spatula or hands. Pour sweetened condensed milk over the top of the dough, leaving a thin border around the edges. Sprinkle with white chocolate chips.
• Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Try to seal the edges as much as possible.
• Bake bars for about 25-30 minutes, or until they just begin to get golden brown around the edges. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

Expert Tips

• Recipes that use cake mix are so fun because you can make other recipes with different flavors of cake mix! I love making gooey bars with chocolate cake mix, white cake mix, even lemon cake mix or strawberry cake mix!
• I do not recommend using nonpareils because they often dissolve during baking.
• Bake these in a pan lined with foil or parchment paper for easy removal. They’re super gooey!
• Be sure to allow them to cool completely before slicing.
• Storage: Store in an airtight container or covered with plastic wrap. If you are going to put them in the freezer, slice them before freezing so they are easy to grab and defrost when the craving hits.

Print

Funfetti Gooey Bars Recipe

These Funfetti Gooey Bars are the best cake mix cookie bars ever! Made with a cake mix and a few simple ingredients, they are gooey to the max!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 bars

Calories 233kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 box (approx 15 ounces) yellow cake mix
• ½ cup (113g) unsalted butter, softened
• 1 large egg
• ⅔ cup sprinkles
• ½ cup sweetened condensed milk
• 1 cup (170g) white chocolate chips

Instructions

• Preheat oven to 350°F. Line a 9×9” pan with foil and spray liberally with cooking spray.
• Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. (You can also use a hand mixer.) Mix until a thick dough forms. This will take a long time, especially if you're using a hand mixer. Just keep mixing! Add sprinkles and stir until incorporated.
• Press about ½-⅔ of the dough into the bottom of the prepared pan.Pour sweetened condensed milk over the top of the dough, leaving a thin border around the edges. Sprinkle with white chocolate chips. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Try to seal the edges as much as possible.
• Bake bars for about 25-30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

Notes

• Use higher quality jimmies so they don’t melt – any color can be used. Do not use non-pareils.
• Wait until they’re cool to cut.
• I recommend baking in a metal pan with foil or parchment paper for easy removal.

Nutrition

Serving: 1bar | Calories: 233kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 37mg | Potassium: 96mg | Fiber: 1g | Sugar: 24g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Other Gooey Bar Recipes

Brownies & Bars

Lemon Gooey Bars

Brownies & Bars

Peppermint Gooey Bars

Brownies & Bars

Dulce de Leche Gooey Bars

Brownies & Bars

Peanut Butter and Jelly Gooey Bars

SaveSave

The post Funfetti Gooey Bars appeared first on Crazy for Crust.

Super Bowl Rice Krispie Treats

Rice Krispie Treats are always made with easy ingredients and this recipe is no different! Once you have your cereal treats you use a mini football cookie cutter, but if you do not have one you could simply take a knife and cut the shape out by hand!

These football treats are the best for football season because they are delicious and the perfect addition to any platter during the game. You could even dip these into my football nutella board or my football peanut butter dip! These are dipped in chocolate with frosting laces – the perfect football dessert.

Ingredients Needed

• Rice Krispies: You can actually use any flavor your want.
• Mini Marshmallows: Marshmallows are the main ingredient in Rice Krispie Treats – they are what makes them gooey and chewy.
• Unsalted Butter: You can also use margarine.
• Chocolate Chips: Once you melt the chocolate and dip the cereal treats they’ll look like footballs. You can also use chocolate buttercream frosting.

How to make Cereal Treats

• Make your cereal treat mixture in a large pot. Melt butter and miniature marshmallows together over medium low heat, then stir vanilla extract and cereal into the marshmallow mixture.
• Press into two 9-inch square pans. This makes them thinner than using a 9×13-inch pan, making them easier to cut into a football shape.
• Cut the treats into football shapes using a cookie cutter, or you can break of rectangles and form them into the shape of a football.
• Melt chocolate candy melts and dip each football into the candy. Use cookie icing or melted white chocolate to pipe the laces onto the footballs.

Expert Tips

• When using marshmallows, the fresher the better. Stale marshmallows won’t be as gooey. This goes for the cereal too!
• When you are baking the cereal treats, line the pan with foil or parchment paper and spray with cooking oil so that they won’t stick!
• Chocolate melts best when it is being stirred every 30 seconds. You can also use chocolate chips or baking chocolate.

Print

Football Rice Krispie Treats Recipe

Make my go-to cereal treat recipe and cut them into football shapes!

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Calories 298kcal

Author Dorothy Kern

Cost $6

Ingredients

• 9 cups (237g) Rice Krispies Cereal
• 20 ounces (566g) mini marshmallows, divided
• 8 tablespoons (113g) unsalted butter
• 1 teaspoon (15ml) vanilla extract
• 8 ounces chocolate candy melts
• White Frosting for decorating (see note)

Instructions

• Line two 9-inch pans with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Measure out 15 ounces (1 ½ packages) mini marshmallows and set aside.
• Melt the butter over medium heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Stir in remaining marshmallows and immediately pour into prepared pans. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm. Remove from pan using foil and remove foil from the bottoms. Use a football shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each football in the chocolate and place on a wax paper lined cookie sheet. Let harden, then add the laces using frosting.
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Video

Notes

• Use any flavor Rice Krispies cereal.
• You can use any size marshmallows, just make sure you’re only using 15 ounces in the actual mixture – you’ll want mini ones to mix in or you’ll have to slice large ones to fold in at the end.
• These stay extra gooey but will get stale if not stored properly.
• Only use FRESH marshmallows and not-stale cereal for best results.
• You can use chocolate chips in place of the melts, or use chocolate frosting.
• I used a can of icing in a piping bag for the laces, but you can also use cookie icing or melted white chocolate.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 56g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 31mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1630IU | Vitamin C: 13mg | Calcium: 5mg | Iron: 6mg

Other Rice Krispie Treats Recipes

Recipes

Fruity Pebble Rice Crispy Treats

No Bake Bars

Banana Pudding Rice Krispie Treats

No Bake

The BEST Rice Krispie Treats

No Bake

Chocolate Rice Krispie Treats

The post Football Rice Krispie Treats appeared first on Crazy for Crust.

Expert Tips

• Pipe the frosting onto the brownies like they’re cupcakes to get a real tree shape!
• Serve on a holiday dessert board next to other holiday themed desserts to bring them to their full potential!
• Buy all the steps from the store to take some work off of your plate!

Print

Christmas Tree Brownie Bites

These Christmas Tree Brownie Bites are the perfect addition to any holiday dessert board. Make soft and delicious brownies and frosting that taste amazing together!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 40 servings

Calories 0.2kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 recipe brownie bites
• 1 recipe vanilla buttercream frosting
• Green gel food coloring
• Nonpareils and star sprinkles

Instructions

• Once brownie bites have cooled, remove them from the pan. Color your frosting green and add to a pastry bag fitted with a Wilton 1M tip (large open star).
• Pipe frosting onto brownie bites in a Christmas tree shape. Sprinkle with nonpareils as lights and add a star on top.
• Store loosely covered in the refrigerator, enjoy room temperature

Notes

• Want to make these semi-homemade? Buy a container of brownie bites at the store and a can of vanilla frosting.

Nutrition

Serving: 1serving | Calories: 0.2kcal | Carbohydrates: 0.04g | Protein: 0.001g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.003g | Sodium: 0.1mg | Potassium: 0.01mg | Sugar: 0.03g | Calcium: 0.001mg | Iron: 0.001mg

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The post Christmas Tree Brownie Bites appeared first on Crazy for Crust.

Ingredients Needed

• Chocolate Cake Mix – Use any brand that is approximately 15 ounces.
• Butter – unsalted or salted, make sure it’s softened.
• Andes Peppermint Crunch Baking Chips: Adds the perfect peppermint flavor – if you can’t find these you can chop up some peppermint bark.
• Sweetened Condensed Milk – regular or fat-free is fine.
• Crushed Candy Canes: Gives these bars a bit of a crunch and another layer of flavor!

How to make Peppermint Bars

• Preheat oven to 350F. Line a 9×9” pan with foil and spray really well with cooking spray.
• Place cake mix, egg, and butter in the bowl of an electric mixer fitted with a paddle attachment. (You can also use a hand mixer, it will just take longer.) Mix until the dough forms into a ball.
• Place about 2/3 of the dough in the bottom of the pan and press to form the crust.
• Sprinkle chocolate chips and Andes Baking Chips over the top. Pour sweetened condensed milk over the chips.
• Drop pieces of the remaining dough evenly over the top of the pan. Press lightly to adhere.
• Bake for 23-25 minutes until the edges get golden and the cake top is no longer shiny. Remove from oven and immediately sprinkle with crushed candy canes. Note: the candy canes will slightly melt into the top of the bars. Not all of them will stick. This is optional, and just to make them look pretty. You can omit the candy canes. (You can’t bake the candy canes on top or they will melt.)
• Cool completely, chilling if needed to speed up the process, then cut into bars.

Expert Tips

• The crushed peppermint will not totally stick to the top, the smaller pieces will though because you will add them right out of the oven! We cannot add them before the oven because they will melt.
• The dough is thick and can take awhile to mix together, especially if you’re using a hand mixer. If you have a stand mixer, use that fitted with the paddle attachment.
• This recipe works with any flavor cake mix! I love making gooey bars in tons of flavors, like chocolate chip gooey bars or even pumpkin gooey bars!

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Peppermint Gooey Bars

These are easy semi-homemade cake mix bars with tons of peppermint flavor.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 195kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 approximately 15 ounce box chocolate cake mix
• ½ cup (113g) unsalted butter, softened
• 1 large egg
• ½ cup (85g) chocolate chips semi-sweet or milk
• 1 cup Andes Peppermint Crunch Baking Chips
• ½ cup (118ml) sweetened condensed milk
• ⅓ cup coarsely crushed candy canes about 10 minis, optional

Instructions

• Preheat oven to 350F. Line a 9×9” pan with foil and spray really well with cooking spray.
• Place cake mix, egg, and butter in the bowl of an electric mixer fitted with a paddle attachment. (You can also use a hand mixer, it will just take longer.) Mix until the dough forms into a ball.
• Place about 2/3 of the dough in the bottom of the pan and press to form the crust.
• Sprinkle chocolate chips and Andes Baking Chips over the top. Pour sweetened condensed milk over the chips.
• Drop pieces of the remaining dough evenly over the top of the pan. Press lightly to adhere.
• Bake for 23-25 minutes until the edges get golden and the cake top is no longer shiny. Remove from oven and immediately sprinkle with crushed candy canes. Note: the candy canes will slightly melt into the top of the bars. Not all of them will stick. This is optional, and just to make them look pretty. You can omit the candy canes. (You can’t bake the candy canes on top or they will melt.)
• Cool completely, chilling if needed to speed up the process, then cut into bars.

Video

Notes

• The dough is stiff – it’s helpful to use a stand mixer.
• If you can’t find the Andes chips, you can chop up some peppermint bark or use peppermint baking chips (like chocolate chips; often in the baking aisle).

Nutrition

Serving: 1bar | Calories: 195kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 72mg | Potassium: 58mg | Sugar: 17g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 0.1mg

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The post Peppermint Gooey Bars appeared first on Crazy for Crust.

Peanut Butter Baklava with Peanuts

When I was a kid, my family used to always take RV trips up to Washington. We would visit such fun places! One place I remember specifically was the Bayfront Bakery (now closed). They sold all kinds of baklava. All I really remember was always getting a sampler box and devouring the peanut butter and chocolate one first. It’s been about 30 years, but I still remember how good it was!

Since I don’t live near them, and they’re now closed, I had to make my own. This recipe has peanut butter, of course, but it also adds chocolate chips. You can even add chopped peanuts if you want. Overall this recipe is delicious and takes me back–I think you will like it just as much as we do!

Expert Tips

• Cover the phyllo with plastic and a wet towel in between every layer because phyllo dries out very quickly.
• If you add any extra add ins, like nuts, you will need about 1 cup finely chopped peanuts.
• Do not use natural peanut butter that separates. Stick with a no-stir peanut butter. We love Skippy or Jif Naturals, which is a more natural peanut butter but doesn’t separate.

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Peanut Butter Baklava Recipe

A new flavor of baklava with peanuts and chocolate

Course Dessert

Cuisine American

Total Time 3 hours hours

Servings 24 servings

Calories 251kcal

Author Dorothy Kern

Cost 7

Ingredients

• 12 ounces (approx 340g) Phyllo Dough (defrosted, see note)
• ½ cup (113g) unsalted butter , melted
• 1 cup (268g) peanut butter
• 1½ cups (255g) chocolate chips
• 1 cup (200g) granulated sugar
• 1 cup (237ml) water
• ½ cup (186g) honey
• 1 teaspoon vanilla

Instructions

• Assemble your ingredients before you start. Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo. Place peanut butter in a bowl and heat in the microwave about 30 seconds – 1 minute, until it is liquid. Open your bag of chocolate chips and place some in a bowl near your work surface (mix them with the nuts, if you are using nuts).
• Preheat oven to 350 degrees. Thoroughly butter a 9×9” pan. Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.
• Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.
• Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips.
• Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips. Repeat this about 4 more times, or until you are out of peanut butter.
• Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Repeat this two times, so you have 6 layers on top of your last peanut butter layer. Butter the top of the baklava.
• Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. You can cut squares or diamonds, whatever you like.
• Bake about 45 minutes, until the baklava is golden brown.
• While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to lowest setting until the baklava comes out of the oven.
• When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts. Let cool completely, uncovered, for several hours.

Video

Notes

• Phyllo comes in different size packages. Some have 2 rolls per package, and in those you’ll use just 1 roll. Other packages come in 1 pound sizes, I used approximately 3/4 pound of phyllo.
• Make sure to keep your phyllo covered with plastic and a wet towel – it will dry out really quickly. Cover it in between every layer!
• Leave the phyllo in the refrigerator to thaw before using.
• Baklava will last approximately 4-5 days when stored in an airtight container. Or you can freeze leftovers, but it won’t thaw as crispy, so it’s best to make this and serve within a day or two.
• If you want to add finely chopped peanuts, you’ll need about 1 cup.
• I used Skippy Naturals peanut butter (this is a more natural no-stir peanut butter). Do not use natural peanut butter that separates (use a no-stir peanut butter).

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 108mg | Fiber: 1g | Sugar: 22g | Vitamin A: 118IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg

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The post Peanut Butter Baklava appeared first on Crazy for Crust.