Blue Raspberry Rice Krispie Treats
I’m in a blue mood, but that’s a good thing. These Blue Raspberry Rice Krispie Treats were super easy and fun to make. The blue color is so pretty for Easter, but could work for other parties as well. I can’t believe Easter is almost here. This will be our first Easter without family around. We will probably get together with some friends to celebrate. My daughter is looking forward to the Easter Egg Hunt and her basket of treats.
I found these Blue Raspberry Campfire Mallow Bursts at Walmart and had to give them a try. Last year I had found Lemon Meringue ones and made Lemon Meringue Rice Krispie Treats with them. So why not Blue Raspberry Rice Krispie Treats. For added flavor I found Duncan Hines Frosting Creations Flavor Mixes in Blue Raspberry.
I used one packet of flavoring mix with the cereal mixture and one packet with the frosting starter. So it’s double the blue raspberry flavor. I added some sprinkles for decorations and cut them into squares.
Now if you are feeling a little more creative or looking for something to do with the kids, you can grab some cookie cutters and make different shapes.
I find it easier to cut out the shape first, then frost the treats. For the bunny face, I used mini marshmallows, Wilton candy eyes, and Wilton Cookie Icing in black to decorate. I cut a pink mini marshmallow in half to make the nose. Then I cut another mini marshmallow on the diagonal lengthwise to make the inside of the ears. You just cut, then smoosh and stretch it a little by hand to shape it. I know, so technical, huh? I used black icing to make the whiskers and mouth. I used my cake decorating brush to paint on the lines. You could probably use a toothpick also. Although if you can find black licorice strings, I am sure that would work out better.
What kid doesn’t like a fluffy blue bunny treat? Especially one that turns your tongue blue when you eat it. My son thought it was pretty funny that his tongue was blue.
Or you can just cut out and frost an Easter egg shape and add some sprinkles. Less work and just as cute. Whichever way you choose to decorate your treats, they will all taste the same.
Now I must say, these treats are pretty sweet. They taste like blue raspberry candy. Which is good, but I am not a big candy fan. I prefer some dark chocolate. My daughter loves candy and she couldn’t wait to eat one of these after I was done taking photos. I also gave some to the neighbor’s boys who loved them. These are definitely kid friendly.
Blue Raspberry Rice Krispie Treats
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 5 minutes
Keywords: no bake dessert snack rice krispies Blue Raspberry Mallow Bursts Duncan Hines Frosting Creations Easter rice krispie treats American spring
Ingredients (24 squares)
For the treats
- 3 tablespoons butter
- 1 bag (8 oz.) Campfire Blue Raspberry Mallow Bursts
- 1 packet Duncan Hines Frosting Creations Blue Raspberry Flavor Mix
- 5 cups crispy rice cereal
For the topping
- 1 container (16 oz.) Duncan Hines Frosting Creations Frosting Starter
- 1 packet Duncan Hines Frosting Creations Blue Raspberry Flavor Mix
Instructions
For the treats
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add 1 packet of flavor mix. Stir until completely mixed.
Then add the crispy rice cereal. Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.
Place in fridge to cool and set.
For the frosting
Mix the remaining flavor mix packet with the frosting starter according to directions on the container.
Then spread the blue raspberry frosting over the cooled treats and add sprinkles if desired.
Place in fridge until frosting sets, then cut into squares and enjoy.
Better Than S’Mores Mini Cupcakes
I have been wanting to try Biscoff cupcakes for that past week. But I wanted to see what would happen if I tried to turn them into s’mores. The Biscoff is a bit sweeter than a graham cracker, but I though if I used a dark chocolate ganache to fill them, it might balance out the sweetness. What?? Me, make something less sweet?? Ask anyone who knows me and they would think something was wrong. But have no fear, sometimes it’s all worth it in the end. And these absolutely were. Topped with a marshmallow fluff frosting, these puppies came out better than expected, better than a s’mores!
Don’t mind my upside down flour bag. It had a hole in the bottom, so I had put it that way, otherwise that kitchen would look like a snowstorm had passed through.
| For the ganache filling |
filled cupcakes
At this point feel free to take any defect cupcake and pop it into your mouth. It is for quality control purposes only. Since it was late at night when I made the frosting, I forgot to take any pictures.
Of course before I went to bed I had to try one and gave one to my husband to try so I wouldn’t feel so guilty. Oh god, they were delicious. I am glad I made them bite size, the blend of tastes it just perfect. Unfortunately, that just means I will eat more.
Better Than S’Mores Mini Cupcakes
by The Sweet Chick
Prep Time: 20-30 minutes
Cook Time: 10-15 minutes
Keywords: bake dessert biscoff marshmallow fluff chocolate ganache cupcake
Ingredients (24 mini cupcakes)
For the Biscoff Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup canola oil
- 1/2 cup sour cream
- 1/2 cup Biscoff spread
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the Chocolate Ganache Filling
- 12 ounces chocolate, chopped into small pieces (I used a 3.5oz bar of Lindt dark chocolate and about 3/4 of a 12 oz bag of semi-sweet chocolate chips)
- 1 cup heavy cream
For the Marshmallow Fluff Frosting
- 1/2 stick butter, softened
- 2 cups marshmallow fluff
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon Wilton meringue powder
- 2-3 tablespoons milk
Instructions
For the Biscoff Cupcakes
Preheat the oven to 350º F and fill muffin tin with cupcake liners.
Place flour, sugar, salt and baking soda into a large bowl, mix to combine. Set aside.
In a stand mixer or using a hand mixer, place oil, sour cream, Biscoff spread, eggs and vanilla into the bowl and mix on medium speed until well incorporated. Slowly add dry ingredients and mix thoroughly, about 30 seconds. Spoon batter into prepared mini cupcake liners about 3/4 full. Bake for 10-15 or until toothpick inserted in center comes out dry. Remove and let cool completely.
(For regular sized cupcakes, bake 18-22 minutes).
Recipe by healthyfoodforliving.com/recipes
For the Chocolate Ganache Filling
Place chocolate pieces in a large bowl.
Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.
Allow ganache to cool. The longer you allow the ganache to cool, the thicker it will set. You can place it in the fridge to cool faster. The ganache needs to be completely cooled before piping it in the cupcakes.
While the ganache is cooling cut a hole in the middle of each cupcake and scoop out the center (not all the way to the bottom). I used a vegetable peeler, but you can also try a apple corer.
With a frosting piping bag or a plastic freezer bag with tip cut off, pipe the ganache filling into each cupcake and place back in the fridge.
Recipe by https://www.healthyfoodforliving.com/recipes/
For the Marshmallow Fluff Frosting
In a stand up mixer or using a hand mixer, blend butter and marshmallow fluff until smooth.
Sift in confectioners’ sugar and meringue powder and beat on low speed.
Add vanilla and milk and increase speed to high. Beat for 1 minute.
Using a frosting piping bag and your favorite tip, frost each cupcake and place back in fridge to set.
Recipe by The Sweet Chick