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Raise your hands if you LOVE rice krispie treats like I do. From childhood, I have always loved these marshmallowy, ooey gooey rice crispy treats. And like I said, making them at home is super easy!

Thankfully, I just received a review copy of Cookies and Cups Cookbook by my friend Shelly in the mail! It's a great cookbook and has tips to make the best gooey marshmallow krispies treats! (Side note: be sure to make these coconut-lime squares from Shelly's cookbook!)

Also, you can use whatever cookie cutters you want, I used a Mickey Mouse cookie cutter to make them Mickey Mouse rice krispie treats! They are so fun!

Rice Krispie Treats Ingredients

• unsalted butter
• mini marshmallows
• Rice Krispies cereal
• nonstick cooking spray

How to store chocolate covered rice krispie treats

I store chocolate covered rice krispie treats in sealed container and separate the different treats with parchment or wax paper. You can store them in a container on your kitchen counter for 4 to 6 days or you can even freeze them in your freezer for a few months!

How to make chocolate covered rice krispie treats

Making rice krispie treats is actually pretty simple! I show you the step by step below along with photos!

First melt butter in a dutch oven (I love this one) and then melt 8 cups of the marshmallows.

Once melted…they look like this…wonderful blob of marshmallows.

Add the cereal and mix together.

Add the remaining 2 cups of marshmallows and mix a little bit.

I love seeing some of the marshmallows in the treats like this…

Pour the mass of of rice krispies treats into a parchment lined 9×13 pan.

I sprayed my hands with nonstick cooking spray and use them to slowly and carefully (because the mixture is warm) press down the cereal into an even layer.

There we are!

Let the treats cool for 5 to 10 minutes and then, cut out shapes with your favorite cookie cutter (I used this Mickey Mouse cookie cutter). First, spray the cookie cutter with nonstick spray (you might have to do this a couple of times while you're cutting out the shapes.)

Press it all the way down, until it reaches the bottom of the pan.

Like this.

Then pick up the cookie cutter…

And carefully, remove the the cut out shape…

Easy so it remains its shape.

Isn't it so cute??

I kept saying awww how cute!!!

While the treats were cooling (before I cut the shapes out), we prepped the chocolate, melt 2 cups dark chocolate melting wafers and 6 ounces white candy melts in separate bowls.

Dip the treats in the chocolate and use whatever sprinkles you like!

I love love love these!! Homemade rice krispie treats are the BEST! And so easy to make!

And even better to make them into Mickey Mouse rice krispie treats!

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Chocolate Covered Rice Krispie Treats Recipe

Ingredients

• 5 Tablespoons unsalted butter
• 14- ounce bag mini marshmallows divided (about 10 cups)
• 6 cups Rice Krispies cereal
• nonstick cooking spray
• cookie cutter in your favorite shape I used a Mickey Mouse one
• 2 cups dark chocolate melting wafers
• 6 ounces white candy melts or white chocolate or your favorite color candy melts
• sprinkles optional

Instructions

• Line a 9×13 pan with two sheets of parchment paper.
• In a dutch oven, melt butter on medium heat. Add 8 cups of mini marshmallows, you want to stir constantly, until melted.
• Once the marshmallows are melted, add the cereal. Mix with a rubber spatula, carefully to crush all of the cereal, until all of the cereal is coated in marshmallow.
• Add the remaining 2 cups of marshmallows and mix a little bit. (I like having some of the marshmallows not completely mixed in and you can see the marshmallows in the treats.)
• Pour the mixture into the parchment-lined pan. I spray my hands with the nonstick cooking spray (this works better if you can have someone else spray your hands but it's not impossible to do yourself) and use my hands to press down the cereal mixture so there's an even layer.
• While the treats are cooling (just about 10 minutes), start melting 2 cups of dark chocolate melting wafers and half the bag of white candy melts in the microwave in separate microwave-safe bowls using the instructions given on each bag.
• Spray your cookie cutter with nonstick cooking spray (you'll probably need to do this a couple of times while cutting out the shapes) and press into the rice krispies treats until you reach the bottom of the pan with the cut. Lift the cookie cutter and carefully remove the treat from the cutter. Place on a parchment paper lined cookie sheet and repeat. I was able to cut out 16 Mickeys.
• Dip each cut out shape into the chocolate or white chocolate, just about 1/8 to 1/4 inch of the way down. Lift the shape out of the chocolate and shake a little bit to remove the excess. Place back on the cookie sheet and allow the chocolate to set for a few seconds. Add sprinkles or drizzle with white or dark chocolate.
• Allow the chocolate to completely set before placing in a little favor bag with washi tape or serve on a try for your next party or baby shower!

Notes

Thanks to some great tips on how to make rice krispies treats from the Cookies and Cups Cookbook by Shelly Jaronksy

Disclosure: There are affiliate links in this post.

The post Chocolate Covered Rice Krispie Treats appeared first on The Little Kitchen.

Today, I'm sharing with you a recipe from my friend, Joan's blog Chocolate, Chocolate and More, her s'mores cookie bars. Last week, Joan passed away in her sleep. I can't believe I'm even typing those words. It's so crazy to me because I just saw her a few weeks ago in Jamaica for a conference with other food blogger friends.

I didn't get to spend a lot of time with Joan but every time I saw her, she was fun, hilarious (always laughing) and so gracious. She always made a point to let me know she appreciated me, which means a lot to me.

Photo by Shanna Schad

I had fun getting to know Joan in Jamaica and we even took a shoe selfie together because we both had pink Tieks on one night. She was a firecracker who said what she felt and shared what she knew with everyone. She will be missed.

I hope you'll join me in sharing Joan's recipes…with your family and friends and using her website as a resource for your dessert recipes…here are some that I have on my list to try!

3 Minute Fudge

Chocolate Mayonnaise Cake

Chocolate Coke Float Punch

Brownie Bottom Cheesecake Bars

Honestly, every time I think of chocolate or see it, I think of Joan. And it's just so fitting because she loved chocolate so much.

I only tweaked her recipe a teeny bit and added Reese's Peanut Butter Cups to the topping of these s'mores bars.

I crushed graham crackers in a zippered plastic bag with my rolling pin. Then, mixed them with melted butter. Lined an 8-inch baking dish with parchment paper and then used my fingers to flatten out the crumbs to form a crust.

Then, make the cookie dough filling.

Chocolates and marshmallows for Joan. This makes me smile!

The cookie dough tastes so good! Don't ask me how I know.

Here's a little tip, I spray my offset spatula with nonstick baking spray and then use it to help me smooth the cookie dough out.

Spoon the cookie dough over the graham cracker crust. Use the spatula to smooth the dough out.

All ready to go into the oven.

It's hard not to try to eat them when they first come out of the oven.

Add some marshmallows on top for decoration and place back into the oven for a few minutes.

Then, once it comes out of the oven, again, add the frozen chocolate on top and allow the bars to cool at least 60 minutes before removing from the pan and completely before cutting them up.

Did you know that today is National Chocolate Day? I don't think there will ever be a time when I don't see chocolate or eat chocolate and not think of Joan. It's really fitting, honestly.

To Joan's family and friends, my sincerest condolences. What I loved about her is that she was so funny…I was always cracking up even if that wasn't her intention. She helped so many people and I hope that those memories and her legacy will endure.

I'm sharing these s'mores bars with friends that I'm seeing later today…sharing her love of chocolate with them.

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Peanut Butter S'mores Cookie Bars Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 16 bars

Ingredients

S’mores Topping

• 1 regular-sized milk chocolate bar split
• 3 peanut butter cups cut into 6 pieces each
• 1/4 cup mini marshmallows

Graham Cracker Crust

• 4 Tablespoons unsalted butter melted
• 3/4 cup graham cracker crumbs about 7 graham crackers

Cookie Dough Filling

• 1 1/4 cup unbleached all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup mini marshmallows

Instructions

• Break apart the chocolate bar and cut up the peanut butter cups and place on a plate and stick in the freezer.
• Heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper.
• Mix melted butter and graham cracker crust together in a small bowl. Add the graham cracker crust to the prepared baking dish. Using your fingers, flatten the crumbs so it’s evenly distributed throughout the pan.
• In a small bowl, mix together flour, baking soda and salt. Set aside. Add butter and sugars to a large mixing bowl. Cream together with an electric hand mixer or rubber spatula. Add egg and vanilla extract and mix together. Add flour mixture in two batches, mixing with a rubber spatula and being careful not to overtax. Add chocolate chips and marshmallows and fold in.
• Spoon the cookie dough over the graham cracker crust. Spray an offset spatula with nonstick baking spray and use the spatula to smooth the cookie over the graham cracker crust.
• Bake for 25 to 30 minutes in a 350 degree F oven, until the cookie dough is mostly set (it’s okay if it’s a little underdone). Remove the baking pan and add 1/4 cup of mini marshmallows on top and return to the oven to bake another 3 to 5 minutes, until marshmallows have melted a little, losing their shape.
• Remove baking pan and place on a cooling rack and allow to cool for at least 60 minutes. Take chocolates from the freezer and carefully place them on top around the marshmallows.
• Remove bars from baking pan by using the overhang from the parchment paper. Cut into bars when it’s completely cooled. (I even wait to cut them the next day.)

Notes

Recipe from Chocolate, Chocolate and More

The post Peanut Butter S’mores Cookie Bars appeared first on The Little Kitchen.

Just a reminder: I want to hear from you! The first annual reader survey is up right now and it only takes a few minutes to fill out…thank you so much in advance!

It's time for a different kind of s'more for you all…and PS this was my first time (and not my last) making pumpkin butter!

I'm excited to work with Campfire® Marshmallows again, last year I made these Chocolate Pumpkin S’mores Cupcakes, which were a hit with my local friends, by the way! And onto more s'mores

I had to share another photo…give you a close up! I used my culinary torch to toast the marshmallows…some people would say my marshmallows are burnt but I disagree. They are warm, gooey, toasty goodness…I love marshmallows!

You can totally toast them in the oven (broil them at 550 degrees) for minute, being very careful because they toast very quickly!

I also love to put them on skewer sticks and toast them over our fire pit. Last December, we had a holiday get together and had s'mores and toasted the marshmallows over the fire pit…they are perfect for every season…year round!

Make or buy your pumpkin butter for these s'mores.

Bring the mixture to boil and keep mixing.

And after 35 minutes, the mixture is reduced and you have a wonderful pumpkin butter.

Chocolate and pumpkin and marshmallows go PERFECTLY together! And honestly, you have this whenever you want…you don't have to wait until fall time. I love that Campfire® Marshmallows make everything…every event or just every day life FUN!

You know you want to make these!

For more roasting tips, be sure to visit the Campfire® Marshmallows website. And make sure you follow them on instagram!

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Pumpkin Butter S'mores Recipe

Total Time 50 minutes minutes

Ingredients

Pumpkin Butter

• one 15-ounce can of pumpkin puree
• 1/2 cup apple juice
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 cup granulated sugar

S'mores

• Graham crackers
• Campfire® Marshmallows toasted
• milk chocolate

Instructions

Pumpkin Butter

• Add pumpkin puree, apple juice, pumpkin pie spice seasoning and sugar to a medium sized pot. Mix well and bring to a boil. After it comes to a boil, reduce heat and simmer for 35 to 40 minutes. Make sure to stir frequently. Once it’s reduced, allow the pumpkin butter to cool for at least 15 minutes.
• Place in glass (with airtight lids) containers and refrigerate until serving.

Assembly

• Prep the graham crackers, you'll need two graham cracker squares per s'more. Spread pumpkin butter on one side of one of the crackers. Add chocolate and at least 3 toasted Campfire® Marshmallows. You can toast them in the oven using your broiler, on skewer sticks over your stove or using a culinary torch (like I did).

Disclosure: This post is sponsored by Campfire® Marshmallows, all opinions are my own and I only work with brands that I love. There’s an affiliate link in this post.

The post Pumpkin Butter S’mores appeared first on The Little Kitchen.

Yes, 'tis the season for truffles…and silver and gold. I mentioned earlier this year how I'm obsessed I am with gold sparkly sugar. I love the the way it looks on the white chocolate. It's festive, right?

I have an obsession with cookie butter / biscoff spread / Speculoos cookie butter spread, whatever you want to call it. A couple of years, I even made cookie butter cups! And milkshakes! And even frosting! I made these peanut butter truffles a little while back and knew I just had to try it with cookie butter. The results? Divine.

One thing I had to do was share and share these when I made them…otherwise I would have eaten ALL of it.

Making the cookie butter truffle filling is pretty easy. Once you chill the dough. I scoop them out with these awesome small cookie scoops (which is 2 teaspoons).

Place into the palm of your hand.

And then roll it into a smooth ball.

Just like that.

I bought a 2 tine and a 3 tine candy fork from Whisk and Bowl a while back. It has changed my candy making life. Seriously. They were like $5 each, I think?

Place one truffle ball on top the 3 tine fork. Using a spoon,

scoop white chocolate on top of the truffle.

Until it's covered.

Just like that. And then tap the fork on top of the bowl to remove the excess.

I use the 2 tine fork to help push the truffle ball off of the other fork.

I usually dip 3 to 5 truffles and then go back to those and add the sparkly sugar or sprinkles on top. You don't want to add them immediately after you dip them and you don't want to wait so long the chocolate has set and they won't stick.

And there you have it, perfectly imperfect little truffles that are perfect for sharing, gift giving or for hoarding! I won't tell anyone if you don't share, I completely understand.

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White Chocolate Cookie Butter Truffles Recipe

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 25 truffles approx.

Ingredients

• 1 cup granulated sugar
• 2 1/2 ounces evaporated milk 1/2 of a 5-ounce can
• 1/4 cup unsalted butter 1/2 stick
• 1 cup small marshmallows
• 1/3 cup creamy Biscoff or cookie butter or Speculoos spread
• 1/4 teaspoon pure vanilla extract
• 12 ounces white chocolate chips
• 2 teaspoons shortening

Instructions

• Take a medium-sized heavy saucepan and butter the sides. Add sugar, evaporated milk, and butter to the saucepan. Turn heat to medium high, cook and stir until it's boiling. Reduce the heat to medium, allow to boil moderately for 5 minutes, stirring occasionally.
• Remove the from heat and add in marshmallows, biscoff spread, and vanilla. Pour mixture into a medium-sized mixing glass bowl. Refrigerate for at least 30 minutes to 45 minutes or until mixture is thick and can be shaped.
• Take a baking sheet and line it with parchment paper or a silicone baking mat. Using a

  small cookie scoop, scoop out portions and shape them into balls using the palms of your hands. Place on the lined baking sheet. Freeze all shaped balls for at least 15 minutes.
• Add white chocolate chips and shortening to a small glass microwave safe bowl and microwave on 50% power in 15 second increments. It should take 45 to 60 seconds to melt, maybe longer. In between, mix with a spoon.
• Set up another baking sheet lined with parchment paper. Using two forks or two candy forks, dip truffle balls into the melted white chocolate. Tap the top the bowl with the fork to allow excess chocolate to drip off. Place on the lined baking sheet. Dip 3 to 4 truffles and then add sparkly sugar or sprinkles to them. Allow them to set. They set up even better when you refrigerate them for 15 to 20 minutes. Package them in cute little boxes for gifts!

Notes

adapted from BHG's Peanut Butter Truffles

Disclosure: The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. Thanks for your support!

The post White Chocolate Cookie Butter Truffles appeared first on The Little Kitchen.

There's something about chocolate, graham crackers and marshmallows that gets me every time. I have never done a s'mores inspired dessert before though, now I can cross it off my baking bucket list!

I'm thrilled to be working with Campfire® Marshmallows and showing you how to make these wonderful Chocolate Pumpkin S'mores Cupcakes! I love how versatile their marshmallows are and the different varieties they have (fruit flavored, yes please and minis to giant roasters!).

You can barely taste the pumpkin in these cupcakes, the chocolate overwhelms it…but the pumpkin makes these cupcakes super moist!

First start out by crushing graham crackers. These cupcakes have a little graham cracker crust on the bottom!

Mix in melted butter and sugar. I often have to use my hands in this step to get them fully incorporated.

Add two teaspoons graham cracker mixture to the bottom of each cupcake liner.

Flatten out with the bottom of a spoon and bake for about 5 minutes.

Put together the cake batter.

Blend together the canned pumpkin, eggs, vanilla extract, water and vegetable oil.

Then, add the devil's food cake mix and chocolate pudding packet and beat together with an electric mixer.

Scoop out 3 Tablespoons of batter using a cookie scoop and pour into the cupcake liners.

All done and ready for the oven!

After they come out of the oven, allow them to cool on a baking rack.

I broiled the marshmallows in the oven and used a torch on some of them. They turned out better from the oven but they are messier to deal with. Toasted marshmallows for the win!

These cupcakes are amazing, I know you'll love them and they are great for a Fall dessert for your holiday party or even great year-round!

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Chocolate Pumpkin S'mores Cupcakes Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 18 -20 cupcakes

Ingredients

Cupcakes

• 9 graham crackers
• 3 Tablespoons unsalted butter melted
• 2 Tablespoons granulated sugar
• 3/4 cup canned pumpkin
• 1/2 cup vegetable oil
• 4 eggs
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1/2 Tablespoon granulated sugar
• 1 18.25 oz package devil’s food cake mix
• 1 3.4 oz package instant chocolate pudding mix
• 5 ounces dark chocolate squares
• 1 teaspoon vegetable shortening
• store-bought whipped frosting
• Campfire Marshmallows cut in half

Instructions

• Heat oven to 350 degrees F.
• Crush graham crackers in a zippered plastic bag using a rolling pin. Mix in melted butter and 2 Tablespoons sugar. Line two cupcake tins with cupcake paper liners. Add 2 teaspoons graham cracker mixer to each cupcake liner and flatten with the back of a spoon.  (Reserve the extra graham cracker crust for later.)
• Bake the graham cracker crusts in the oven for about 5 to 6 minutes. Remove from oven and allow to cool while working with the cupcake batter.
• In a large mixing bowl, add canned pumpkin, vegetable oil, eggs, water and vanilla extract and mix together thoroughly with an electric mixer.
• Add sugar, cake mix and pudding mix and mix again but be careful not to over mix. Use a rubber spatula to scrape the sides and bottom of the bowl.
• Use a large cookie scoop (three tablespoons) to portion batter into the liners on top of the graham cracker crust that's already been baked.
• Bake cupcakes for 19 to 20 minutes at 350 degrees F. Once done baking, allow to cool on a baking rack.
• Add chocolate squares and shortening to a small microwave safe bowl. Microwave on 50% power in 30 second increments to melt. Mix between increments.
• Once cool, spread a little bit of frosting on each cupcake and work on the marshmallows. See below.

Prepping the Marshmallows

• Cut marshmallows in half and place on a cookie sheet that's lined with parchment paper with the cut side UP. Broil in your oven for 1 minute (watch closely or they may burn). My oven broils at 550 degrees F and I moved the oven rack the second spot from the top. Broiling them in the oven turned out the best (the best looking marshmallows but if you have a torch, it's actually easier). Remove marshmallows one by one and place three halves on each cupcake.
• If you have a kitchen torch, you can torch them! I found that torching the cut side is best. Be careful not to burn your marshmallows although some people like them "burnt" for their s'mores!
• Use a spoon to drizzle chocolate over the marshmallows and sprinkle leftover graham cracker crumbs on top.

Notes:

• If you're not going to decorate the cupcakes the same day you make them, be sure to store them in an airtight container overnight.

Disclosure: This post is sponsored by Campfire® Marshmallows, all opinions are my own and I only work with brands that I love. There's an affiliate link in this post.

The post Chocolate Pumpkin S’mores Cupcakes appeared first on The Little Kitchen.