Sugar Cookie Rice Krispie Treats
Well, the weather looks a little more promising for the weekend. The Weather Channel says it’s going to be 70°F on Saturday. I’ll take that. Although it is supposed to rain. Oh well, nothing is perfect. It will give me time to keep emptying out my pantry from holiday overflow. I still had a little bit of sugar cookie mix left over from my Mini Sugar Cookie Donuts, so I made some more Valentine inspired treats. Speaking of Valentine’s, if you haven’t checked out the Target $1 bins, you have to go. They have so many cute things, like this mini chalkboard and red with white hearts washi tape.
Besides buying sugar cookie mix, I had also found these Sugar Cookie marshmallows by Jet-Puffed. They always have the best flavors!
They are shaped like snowflakes and are sugar coated. They are sweeter than regular marshmallows.
You can never have too much sugar cookie. I mixed in some dry sugar cookie mix to the marshmallows and butter.
I decided to try something different this time. Instead of making the treats and then cutting out shapes with a cookie cutter, I greased up some of my Wilton’s pans. I had a regular Whoopie Pie pan and a Heart Shaped Whoopie Pie pan. I just used my large scoop to dump the Rice Krispie mixture into the cavities, then used a piece of wax paper to press the mixture into the shapes. Then I let them set as normal. It actually worked out very well, the treats were easy to remove from the pans and kept their shape.
For decorating, I wanted a soft topping. I had some canned frosting that I just added some food coloring to. You can make your own sugar cookie frosting or use some premade sugar cookie frosting if you like. It’s all about fun. Kids would love this project.
I did find some left over cookie icing that I used on a few of the heart shaped treats. The sprinkles I found last year in the Target $1 bins. They have some cute ones this year too. Those $1 bins always suck up all my money. There are just too many good deals and cute stuff. You can check out my Instagram feed to see the other things I found.
As you can see, I was experimenting with different techniques. I still like the frosted ones the best.
Here are the heart shaped ones. These would be perfect for a Valentine’s party at school.
The Rice Krispie treats came out yummy, but did not have a very heavy sugar cookie taste. They were sweeter than regular Rice Krispies though and with the addition of the frosting, they were plenty sweet.
Sugar Cookie Rice Krispie Treats
by The Sweet Chick
Prep Time: 15-20 minutes
Cook Time: 5 minutes
Keywords: no bake dessert snack rice krispies sugar cookie mix sugar cookie marshmallows rice krispie treats American winter
Ingredients (24 servings)
For the treats
- 3 tablespoons butter
- 1 package (8 oz.) Jet Puffed Sugar Cookie Marshmallows
- 1/3 cup Betty Crocker Sugar Cookie mix (dry)
- 5 cups Rice Krispie cereal
For the toppings
- 1 container (12 oz.) Betty Crocker Frosting (fluffy white or vanilla)
- 1-2 drop red food coloring
- sprinkles
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 sugar cookie mix. Stir until mixture is smooth.
Next add Rice Krispies and stir until completely blended.
With a large scoop, place mixture by scoopful into each cavity of two greased whoopie pie pans (or 9 x 13 pan) and spread evenly with a piece of greased waxed paper to form the shape of the cavity.
Place in fridge to cool and set.
When set, carefully remove each treat from the whoopie pie pan.
For the toppings
Empty frosting into a small bowl and add 1-2 drops of red food coloring to achieve desired colored. Mix until all blended.
With a spatula frost each shaped treat and add sprinkles.
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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