Chocolate White Peanut Butter Cup Rice Krispies Treats

I have been planning on making these rice krispies treats for a really long time.  In fact, I bought the mini white peanut butter cups ages ago and they have just been sitting in my pantry.  Thinking about it, it is a little odd that they didn't disappear awhile ago.  My Hungry Puppies love rice krispies treats!  I love them because they are so fast and easy to make, and I don't have to bake anything!  Perfect win!

Chocolate White Peanut Butter Cup Rice Krispies Treats

4 Tablespoons butter
12 ounces marshmallows
6 cups chocolate rice krispies treats
1 1/2 cups (8 ounces) Mini White Peanut Butter Cups
1/4 cup white chocolate chips
1/4 cup peanut butter chips

Grease a 9x13 baking dish.

Place the butter and marshmallows in a large microwave safe bowl and heat in 30 second intervals, stirring after each until melted and smooth.  Quickly stir in the rice krispies cereal until evenly coated.  Stir in the mini white peanut butter cups, white chocolate chips, and peanut butter chips until evenly distributed.

Spread the mixture evenly in the prepared baking dish and press the top slightly.  Let cool completely, or chill before cutting into squares.  Makes 24 servings.

Enjoy!  -Cardamommy

Ooey Gooey Brownies

I found this recipe just recently and it spoke to me.  Not even kidding.  Seriously, if you don't believe that fudgy brownies, marshmallow cream, and chocolate rice krispies can talk, then I'm not sure we can be friends.  These bars totally reminded me of these Peanut Butter White Chocolate Rice Krispies Brownies that I made a while back, except just a touch different.  The brownie base is incidentally exactly the same.  The second layer of these Ooey Gooey Brownies is marshmallow cream instead of frosting.  The top rice krispies layer is soft and gooey marshmallow rice krispies treats instead of the firmer chocolate based cereal treat.  

Ooey Gooey Brownies

Brownie:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract

Marshmallow Cream Filling:
1 7 ounce container marshmallow cream
1/4 cup shortening
1/4 cup powdered sugar
1/2 teaspoon clear vanilla

Chocolate Rice Krispies Treat:
3 cups (6 ounces) mini marshmallows
2 Tablespoons butter
3 cups chocolate rice krispies cereal

Preheat the oven to 375F.  Lightly spray an 9x9 inch square pan with cooking spray.

In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder.  Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth.  Pour the batter into the prepared baking dish and smooth the top.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.

For the marshmallow cream filling, stir together the marshmallow cream, shortening, powdered sugar, and vanilla until smooth.  Spread evenly over the cooled brownies.

For the chocolate rice krispies treats, place the marshmallows and butter in a large bowl and microwave in 30 second intervals, stirring after each, until melted and smooth.  Stir in the cereal until evenly coated.  Drop scoops of the rice krispies mixture over the marshmallow cream filling and gently pat it evenly over the bars.  Let cool completely before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Coconut Mint Macaroon Brownies

I saw this idea in a King Arthur Flour catalog a while back, and I totally wanted to create it on my own from scratch.  I put it on my to do list and was so excited to make it!  And then things got totally nuts.  And all baking motivation completely left me.  And so I kind of ended up having to force myself to make these brownies.  Which led me to cheat a little bit.  I used a boxed brownie mix.  And you should too if you want to/need to.  Or you can use your favorite brownie recipe and make them from scratch.  Either way, you win, because these bars will be on your plate.  Also, do you remember these Chocolate Dipped Mint Coconut Macaroons?  I do.  In fact, I think of them often and how amazing they were.  I get it.  Coconut and mint and chocolate do not sound like a match made in heaven. But they totally work.  I swear.  Try it.

Coconut Mint Macaroon Brownies

Brownies:
18 ounce Brownie Mix (or use your favorite homemade recipe!!)
Ingredients called for on the box

Macaroon:
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
3 cups shredded coconut
1/2 cup all purpose flour

Preheat the oven to 350F.  Line a 9x9 inch square pan with foil and grease the foil.

Prepare the brownies according to the package directions.  

While the brownies are baking, in a large bowl stir together the eggs, sugar, vanilla, and mint extract until smooth.  Add the coconut and flour and stir until well combined.  

When the brownies are almost done (the edges should be pulling away from the sides, but a toothpick inserted in the center will have a bit of batter), remove them from the oven and spoon the coconut macaroon mixture evenly over the top.  Return the pan to the oven and continue baking for 25 to 30 minutes, or utnil a toothpick inserted in the center comes out clean.  Let brownies cool completely in the pan.  Use the foil to lift the cooled brownies out of the pan and cut into bars.  Makes 16 bars.

Enjoy!  -Cardamommy

No Bake Fluffernutter Oatmeal Bars

This is such a fast and easy no bake recipe, you will barely believe it.  I threw these together in a flash with hardly any work at all!  These chewy bars aren't too sweet and have a lovely marshmallowy peanut butter flavor.  The chocolate chips add the perfect amount of chocolate flavor without overpowering the marshmallow and peanut butter. I am not even kidding, my Hungry Puppies loved these little bars so much.  They've already asked me to make them again!  Original recipe found here.

No Bake Fluffernutter Oatmeal Bars

1 cup creamy peanut butter 

1 container (7 ounces) marshmallow cream

1 teaspoon vanilla extract

½ cup powdered sugar

1 ¾ cup quick oats

1/2 cup mini chocolate chips

Line an 8x8 inch square pan with foil and spray the foil with cooking spray.

In a large bowl, beat together peanut butter, marshmallow cream, and vanilla extract until incorporated.  Beat in the powdered sugar, oats, and mini chocolate chips.  Press the mixture into the prepared pan.

Refrigerate until set.  Use the foil to lift out the bars and cut into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Blueberry Muffin Rice Krispies Treats

Oh my goodness, we ran out of cookies.  No, I have no idea how I could have let this happen.  I'm feeling a little bit like I have failed as a mother and baker.  So with no time to make cookies, I threw together these amazing rice krispies treats.  My Hungry Puppies absolutely love rice krispies treats, which means that I really should make them more often.  I pledge now to do that.  Because these were stinking good.  I mean really delightful.  These basic rice krispies treats benefit from the addition of dry blueberry muffin mix and a white chocolate drizzle.  Note: I used a Jiffy muffin mix, and just used the entire box without haveing to worry about what to do with a partial box of muffin mix.  You can use about 1 1/4 cups of any muffin mix you have on hand.  Original recipe found here.

Blueberry Muffin Rice Krispies Treats

4 Tablespoons butter
12 ounces marshmallows (you can use mini or regular)
1 teaspoon vanilla extract
1 box (7 ounces) Jiffy Blueberry Muffin Mix, dry unprepared mix (about 1 1/4 cup)
6 cups rice krispies
1/2 white chocolate chips, melted

Grease a 9x13 inch baking dish.  Set aside.

Place the butter and marshmallows in a large microwave safe bowl.  Microwave in 30 second intervals, stirring after each until marshmallows and butter are melted and smooth.  Stir in the vanilla and dry muffin mix until incorporated.  Add the rice krispies and stir until well blended.  

Pour the rice krispies mixture into the prepared baking dish and press evenly into the pan.  Drizzle the melted white chocolate over the top.  Let cool completely before cutting.  Makes 24 bars.

Enjoy!  -Cardamommy

White Chocolate Apricot Pistachio Blondies

Dried fruit has been a close close friend lately.  My mom sent me an amazing variety of dried fruit and nuts for Christmas, and we dispatched it embarrassingly quickly.  It had dried white and yellow peaches, apricots, apples, pears, plums and more.  These blondies are full of dried apricots, white chocolate chips, and slightly salty pistachios.  The pistachios give these bars a little burst of salt to tone down the sweetness of the white chocolate.  

White Chocolate Apricot Pistachio Blondies

1/2 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup chopped dried apricots

1/2 cup pistachios

Preheat the oven to 350F.  Grease a 9 inch square baking pan, and line the bottom with parchment paper, letting the paper hang over two sides.

In a large bowl, stir together the butter and sugar until well blended.  Stir in the egg and vanilla until smooth.  Add the flour, baking soda, and salt, and stir until just combined.  Stir in the white chocolate chips, dried apricots, and pistachios until incorporated.  

Spread the batter evenly in the prepared pan, and bake in the preheated oven for 22 to 24 minutes, or until the center is puffed and golden. Remove blondies from the oven and let cool completely before cutting.  Makes 16 bars.  

Enjoy!  -Cardamommy

Blueberry White Chocolate Chip Brownies with White Chocolate Frosting

I've been kind of thinking lately that I need to make brownies. So I found this recipe and decided to give it a try.  Of course, I couldn't just make the brownies plain, so I decided to top them with a white chocolate frosting.  Which sounded amazing to me!  But then I decided that it might be slightly better if I added blueberries to the brownies.  And some white chocolate chips as well.  I just can't help myself sometimes.  Note:  You can use fresh or frozen blueberries. If you use frozen berries, your baking time will be slightly longer.

Blueberry White Chocolate Chip Brownies with White Chocolate Frosting

Brownies:
10 Tablespoons butter
8 ounces (about 1 1/4 cups) semi sweet chocolate chips
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 cup +2 Tablespoons all purpose flour
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup white chocolate chips

White Chocolate Frosting:
3 ounces white chocolate chips
2 Tablespoons butter
2 ounces sour cream
1/4 teaspoon vanilla extract
1 1/4 cups powdered sugar

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with parchment paper, letting the long ends of the parchment hang over the sides as handles.  Grease the pan and parchment.

Place the butter and chocolate chips in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.

Place the sugar, eggs, vanilla, and coffee extract into a large bowl and whisk until completely smooth and well blended.  Add the melted chocolate mixture and whisk until incorporated.  Stir in the flour and salt, until no streaks of flour remain.  Fold in the blueberries and chocolate chips.  

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 30 to 45 minutes (if you used frozen blueberries, it will take longer to bake), or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.  While the brownies are cooling, make the frosting.

For the frosting, place the white chocolate chips and butter in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until melted and smooth.  Using a hand mixer (or mix by hand), beat in the sour cream and vanilla until blended.  Beat in the powdered sugar on low speed until combined, then increase the speed and beat until the frosting is smooth.  Spread the frosting over the cooled brownies.  Chill the brownies for an hour or two to let the frosting set up.  Makes 16 brownies.

Enjoy!  -Cardamommy

Nutella Scotcheroos

A little while ago I saw that David Lebovitz had a recipe for triple chocolate scotcheroos, and I was inspired.  I decided that it would be amazing to do scotcheroos with just Nutella in them and no peanut butter.  As we all are well aware, I'm not a big peanut butter fan.  But Nutella?  Where's the nearest spoon?  My oldest Hungry Puppy and I threw these together for one of her swim meets, and they worked out so wonderfully!  They are chewy and chocolatey and delicious with a wonderful Nutella flavor and that classic butterscotch chocolate layer on top!

Nutella Scotcheroos

3 cups rice krispies cereal
3 cups chocolate rice krispies cereal
1 cup light corn syrup
1 cup granulated sugar
3/4 cup Nutella
1 cup semi sweet chocolate chips
1 cup butterscotch chips

Grease a 9x13 inch baking dish with cooking spray.  Set aside.

Place the rice krispies cereal and chocolate rice krispies cereal in a large bowl.  Set aside.

In a 2 quart saucepan, stir together the corn syrup and sugar over medium high heat until the sugar is dissolved and the mixture comes to a full boil.  Remove from heat and stir in the Nutella until completely incorporated.  Immediately pour the Nutella mixture over the cereal.  Quickly stir until the cereal is evenly coated with the Nutella mixture.  Press the cereal mixture evenly into the prepared baking pan.

Combine the chocolate chips and butterscotch chips in a microwaveable bowl.  Microwave in 30 second intervals, stirring after each, until melted and smooth.  Pour over the scotcheroos and spread evenly.  Let the bars cool completely, and the chocolate set before cutting into bars.  Makes 24 bars.

Enjoy!  -Cardamommy

Black Forest Shortbread Bars

I found this recipe on the General Mills Food Services website. Which means it was huge. Huge!! It called for 6 pounds of brownie mix, people.  So, I scaled it down just a tiny bit.  Actually, I fiddled with the recipe quite a lot, so it isn't exactly a half recipe.  A shortbread crust topped with a cherry studded brownie layer, and drizzled all over with vanilla frosting. Regardless of the size (which is now significantly smaller), these bars are completely easy and super delicious, and so pretty! 

Black Forest Shortbread Bars

1 box (18.25 ounces) yellow cake mix
1/2 cup (1 stick) butter, room temperature
1 box (19.5 ounces) brownie mix, and ingredients called for on the box
1 can (21 ounces) cherry pie filling
1/2 cup vanilla frosting

Preheat the oven to 350F.  Grease a half sheet pan (13x18).

For the crust, beat together the cake mix and the butter until crumbly.  Press the mixture into the bottom of the prepared pan.  Set aside.

For the brownies, prepare the brownie mix according to the package directions.  Spread the brownie batter evenly on top of the crust.  Drop the cherry pie filling in spoonfuls over the brownie batter.  Use a knife to swirl the cherry filling through the brownie batter (be careful to not gouge the crust layer).  

Place the bars in the preheated oven and bake for about 40 minutes, or until the brownies are done in the center.  Remove from the oven and cool completely.  Warm up the vanilla frosting until it is a pourable consistency.  Drizzle the frosting over the cooled bars.  Let the frosting set before cutting.  Makes about 48 bars.

Enjoy!  -Cardamommy

Cherry Chocolate Chip Bars

I love the combination of chocolate and cherry together, so these bars just had to happen. I soaked the dried cherries in maraschino cherry juice to plump them up just a bit and give a little extra punch of flavor.  They are so perfect with the semi sweet chocolate in this chewy bar cookie.  You can leave the top naked, or top with a little drizzle of chocolate cherry frosting.  Either way they are irresistible!  Adapted from this recipe.

Cherry Chocolate Chip Bars

1/2 cup dried cherries
2 Tablespoons maraschino cherry juice
6 Tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup + 2 Tablespoons all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup semi sweet chocolate chips
1/4 cup chocolate frosting (if desired)
1/8 teaspoon cherry extract (if desired)

Place the dried cherries in a small bowl.  Heat the cherry juice in the microwave until boiling.  Pour the cherry juice over the dried cherries.  Let sit for 20 to 30 minutes, then drain out the juice, reserving the cherries.

Preheat the oven to 350F.  Line an 8x8 inch square pan with foil.  Lightly grease the foil.

Place the butter and brown sugar in a large bowl and stir together until smooth.  Stir in the egg and vanilla until incorporated.  Add the flour, baking powder, and salt, and stir until just combined.  Stir in the cherries and chocolate chips until evenly distributed.

Spread the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove the bars from the oven and let cool.

If desired, stir together the chocolate frosting and cherry extract.  Warm the frosting very slightly until a drizzle consistency.  Drizzle the warm frosting over the cooled bars.  Makes 16 bars.

Enjoy!  -Cardamommy

Hot Chocolate and Marshmallow Rice Krispies Treats

I have one last hot chocolate recipe to share before we get into Valentine's Day, then spring, and summer (please hurry!).  It's still January, so we're doing this!  I found this recipe the other day and immediately knew that I had to come up with  my own tasty version.  I have so many things on my baking list that I thought that I wouldn't have time to make these, but my youngest Hungry Puppy had her first Children's Music Academy program yesterday and we decided to make these for the reception afterward.  These deliciously gooey rice krispie treats are topped with a fudgy hot chocolate frosting and marshmallows!  The frosting recipe looks long and complicated, but don't be deterred.  It is so seriously easy!  So gooey and chocolatey and delicious!

Hot Chocolate and Marshmallow Rice Krispies Treats

Rice Krispies Treats:
1 10 ounce bag marshmallows 
2 Tablespoons butter
3 cups Rice Krispies cereal
3 cups Cocoa Rice Krispies cereal

Hot Chocolate Frosting:
4 ounces milk chocolate chips
1/4 cup hot chocolate powder
2 Tablespoons butter
2 ounces sour cream
1 teaspoon light corn syrup
1/2 teaspoon coffee extract
1 1/2 cups powdered sugar
1 cup mini marshmallows
Marshmallow Bits

Grease a 9x13 in baking dish.

Place the marshmallows and butter in a large microwaveable bowl.  Place in the microwave and heat in 30 second intervals, stirring after each, until melted and smooth.  Quickly add the rice krispies and cocoa rice krispies and stir until evenly coated in marshmallow.  Spread the rice krispies mixture into the prepared baking dish and press in evenly.

For the frosting, place the chocolate chips, hot chocolate powder, and butter in a microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Stir in the sour cream, corn syrup, and coffee extract until smooth.  Stir in the powdered sugar, 1/2 cup at a time, until incorporated.  

Pour the chocolate frosting over the rice krispie treats and spread evenly.  Immediately top with the mini marshmallows and marshmallow bits and press down slightly to adhere to the frosting.  Place in the refrigerator until the treats set up.  Cut into squares.  Makes 24 bars.

Enjoy!  -Cardamommy

Orange Fresh Cranberry Brownies

I have really been craving orange and chocolate together for a while now, and one of the things I've been wanting to make is orange brownies.  Since I just can't stop there, I decided to add fresh cranberries and white chocolate chips as well.  I frequently see recipes for cranberry orange blondies all over the place, but brownies not so much.  I had to fix that.  Which is where these brownies come in.  I started with this brownie recipe from Guittard, and added a bit more orange zest, fresh cranberries, and white chocolate chips.  I almost threw in some pistachios, but didn't this time.  You can if you want, I think they would be delicious!  You do want to chill these brownies before cutting as the fudge factor is astronomical, and the chilling will help them to cut more easily.  I totally can't get over the fresh cranberries in these brownies!  These brownies are so rich and fudgy with a hint of orange and wonderful bursts of cranberry throughout!

Orange Fresh Cranberry Brownies

1 pound (about 2 1/2 cups) semi sweet chocolate chips
4 Tablespoons (1/2 stick) butter
1/4 cup water
4 eggs
1 1/3 cups granulated sugar
zest of one orange
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup all purpose flour
2 cups fresh cranberries
3/4 cup white chocolate chips

Preheat the oven to 325F.  Lightly grease a 9x13 inch baking dish.

Place the chocolate chips, butter, and water in a microwave safe bowl and microwave in 30 second intervals, stirring after each, until the chocolate is melted and smooth (mine took about 1 minute).  Set aside.

In a large bowl, beat together the eggs, sugar, orange zest, salt, and vanilla, until thick and pale yellow, about 2 to 3 minutes.  With the mixer on low, beat in the melted chocolate until blended.  Add the flour and beat until just combined.  Fold in the cranberries and white chocolate chips.

Spread the batter into the prepared baking dish and bake in the preheated oven for 35 to 40 minutes, or until a crust has formed on the top of the brownies and the edges have pulled away from the pan.  Let the brownies cool to room temperature, then refrigerate overnight (or until cold) before cutting.  Makes 24 bars.

Enjoy! -Cardamommy

Butterscotch Raisin Blondies

I while ago I attempted to make butterscotch raisin zucchini blondies.  They tasted amazing!  But they turned out to be more like cake.  I was super disappointed, but oh well, right?  I so loved the butterscotch raisin combination, though, that I decided to do it again, but actually with blondies this time.  I was so intrigued with the topping for this recipe, that I decided to adapt it.  They are so delicious!  The butterscotch and raisins go so well together, and the sweet nutty topping is perfect!

Butterscotch Raisin Blondies

Blondies:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butterscotch chips
3/4 cup raisins

Topping:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 Tablespoons butter
1 1/2 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup powdered sugar

Preheat the oven to 350F.  Grease a 9 inch square baking pan, and line the bottom with parchment paper, letting the paper hang over two sides.

In a large bowl, cream together the butter, sugar, and brown sugar, until light and fluffy.  Beat in the egg and vanilla until smooth.  Add the flour, baking soda, and salt, and beat until just combined.  Beat in the butterscotch chips and raisins until incorporated.  

Spread the batter evenly in the prepared pan, and bake in the preheated oven for 22 to 24 minutes, or until the center is puffed and golden.  Remove the blondies from the oven and let cool completely before making the topping.

For the topping, sprinkle the pecans evenly over the top of the blondies.  In a small saucepan over medium heat, bring the brown sugar, butter, and milk to a boil.  Continue to boil, stirring constantly for 1 minute.  Remove from heat and stir in the vanilla extract.  Stir in the powdered sugar.  Pour the sauce over the pecan topped blondies.  Let set before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Browned Butter Brownies

I had the idea the other day to make brownies, but decided to use browned butter in them.  I made browned butter chocolate frosting a while ago, and was totally smitten.  Why, then, have I not done more browned butter chocolate recipes?  I have no idea.  But these brownies are incredible.  I used one of my favorite King Arthur Flour brownie recipes, added browned butter and milk chocolate chips, then topped it off with browned butter chocolate frosting.  So delicious!

Browned Butter Brownies

Brownies:
1/2 cup (1 stick) butter
1 cup + 2 Tablespoons granulated sugar
1/2 cup + 2 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla extract
2 eggs
3/4 cup all purpose flour
1/2 cup milk chocolate chips
Chocolate Frosting:
1/4 cup (1/2 stick) butter, browned and cooled to room temperature
2 Tablespoons cocoa powder
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
1 1/2 to 3 Tablespoons milk

Preheat the oven to 350F.  Lightly grease a 9x9 inch square pan.

Place the butter in a shallow saucepan (one with a light colored bottom is best so you can see the progress of the browning).  Heat the butter over medium-high heat until melted and bubbling.  Continue cooking the butter, swirling the pan, or stirring occasionally to see how the butter is cooking.  Cook the butter until it reaches a golden brown color. Remove the saucepan from the heat and stir in the granulated sugar.  Let sit for several minutes to cool slightly.  Add the cocoa powder, salt, baking powder, and vanilla extract and stir until well blended and smooth.  Add the eggs, one at a time, stirring well after each addition.  Add the flour and stir until smooth.  Fold in the chocolate chips.

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the brownies from the oven and let cool.

For the frosting, in a large bowl, beat together the browned butter, cocoa powder, and powdered sugar until crumbly.  Add the vanilla and 1 1/2 tablespoons of milk and beat until smooth.  Add the remaining milk, a little at a time, until the desired consistency is reached.  Spread the frosting over the cooled brownies.  Makes 16 brownies.

Enjoy!  -Cardamommy

S'Mores Blondies

Every year I notice that around the middle to end of August, Fall is all over the internet.  Apples, pumpkin, boots and sweaters.  I struggle with this every year!  I'm so not ready.  I am not ready for Fall, because Fall means Winter, and I just can't yet.  Instead, I am one of those people who holds on to shorts and s'mores until the cold and bitter end.  Summer isn't even officially over until Monday, so we're doing this.  I found this recipe the other day and was instantly creating these s'mores blondies in my mind.  I started with their graham cracker chocolate chip layer as the base, then topped it with a fluffy marshmallow cream frosting, chocolate bar pieces, mini marshmallows, graham cracker pieces, and a chocolate drizzle.  The result?  Fudgy, graham crackery, marshmallowy chocolatey bliss.

S'Mores Blondies

Blondies:
1/2 cup (1 stick) butter, room temperature
6 Tablespoons granulated sugar
6 Tablespoons packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup graham cracker crumbs (about 7-8 full graham cracker sheets)
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk chocolate chips

Marshmallow Cream Frosting:
1/2 cup shortening
1 jar marshmallow cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 teaspoons hot water
1 Hershey chocolate bar, broken into small pieces
1 Graham cracker square, broken into small pieces
1/4 cup mini marshmallows
Melted chocolate to drizzle

Preheat the oven to 350F. Line an 8 inch square pan with parchment paper, letting the paper hang over the sides to use as handles. Lightly spray the parchment and pan with cooking spray.

Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until smooth. Add the flour, graham cracker crumbs, baking soda, and salt, and beat until just combined. Stir in the chocolate chips. Spread the batter evenly in the prepared pan (batter will be sticky). 

Place the blondies in the oven and bake for about 23-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs. Remove blondies from the oven and let cool completely before frosting.

For the frosting, beat together the shortening, marshmallow cream, powdered sugar, vanilla, salt, and hot water until light and fluffy.  Spread over cooled blondies. Sprinkle the candy bar  pieces, graham cracker pie,especially, and marshmallows over the top. Drizzle with melted chocolate. 

Using the parchment as a handle, lift the blondies out of the pan and place on a large cutting board. Cut into squares.  Makes 16 bars.

Enjoy!  - Cardamommy

Cinnamon White Chocolate Rice Krispie Treats

My youngest Hungry Puppy has been wanting to do a cookout, and make soup, and grill kabobs, all on the same day, within about 15 minutes.  She was starting to collect ingredients.  None of that was in the plan, nor did I have ingredients for most of it, so I was able to convince her to make something quick and easy with no cooking required.  These treats have been on my to do list for a while, so we got in the kitchen and made up the recipe on the fly!  And they turned out great!  So simple, and super good!

Cinnamon White Chocolate Rice Krispie Treats

3 Tablespoons butter
1 bag (10 ounces) marshmallows
3/4 cup white chocolate chips
1 Tablespoon cinnamon
5 cups Rice Krispies cereal
Cinnamon Sugar (for sprinkling on top)

Lightly spray a 9x13 inch baking dish with cooking spray.  Set aside.

Place the butter, marshmallows, white chocolate chips, and cinnamon in a large microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each interval, until melted and smooth (mine took about 1.5 to 2 minutes).  Stir in the Rice Krispies cereal until evenly coated with the marshmallow mixture.

Pour the cereal mixture into the prepared pan and spread evenly, patting down firmly with a large spoon, or greased hands.  Sprinkle the cinnamon sugar evenly over the top of the treats and shake the pan back and forth to distribute and settle in the cinnamon sugar.  Chill until firm before cutting.  Makes about 24 treats.

Enjoy!  -Cardamommy

Inside Out S'mores Brownies

Oh these brownies.  If you are in need of rich chocolatey, fudgy, gooey, marshmallowy brownies, just stop here.  Run to the kitchen, and make these now.  You will thank me.  These luscious brownies are filled with graham crackers and marshmallow cream, and topped with mini marshmallows and chocolate chips.  These brownies are super soft and gooey at room temperature, but will firm up when chilled.

Inside Out S'mores Brownies

3/4 cup canola oil
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 eggs
3/4 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup marshmallow cream
3 graham crackers (full sheets), broken into pieces
1/2 cup mini marshmallows
1/4 cup semi sweet chocolate chips

Preheat the oven to 350F.  Grease an 8x11 inch baking dish.

In a large bowl, stir together the oil, sugar, vanilla, and eggs until well blended.  Add the flour, cocoa powder, baking powder, and salt, and stir until just combined.

Spread half of the brownie batter into the prepared pan, drop the marshmallow cream in by spoonfuls over the batter.  Use a knife to spread and swirl the marshmallow cream over the batter.  Place the graham cracker pieces evenly over the top of the marshmallow cream.  Carefully pour the remaining brownie batter over the top and spread to cover all of the marshmallow cream and graham crackers.

Place the brownies in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and sprinkle the mini marshmallows and chocolate chips over the top.  Return brownies to the oven for 1 to 2 more minutes.  Remove brownies from the oven and let cool completely before cutting.  If you would like a firmer brownie and cleaner cut, chill before cutting and serving.  Makes 12 to 16 brownies.

Enjoy!  -Cardamommy

Coconut Almond Granola Rice Krispie Treats

Several weeks ago, I made this granola specifically so i could use it for these Coconut Almond Granola Rice Krispie Treats.  It was so easy and they were so perfect.  These amazing rice krispie treats will fulfill your every dream.  I can't even express how delicious these are! A delicious mix of  rice krispies, granola, coconut, almonds, and chocolate is held together by sweet gooey marshmallow.  So easy to put together, and so perfect for any occasion!

Coconut Almond Granola Rice Krispie Treats

3 cups rice krispies
2 cups granola (Make your own, or use store bought)
1 cup shredded coconut
1/2 cup sliced almonds
1 bag (10 ounces) marshmallows (you can use large or mini)
3 Tablespoons butter
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1 cup mini chocolate chips

Grease a 9x13 inch baking dish.  

In a large bowl, stir together the rice krispies, granola, coconut, and almonds.

Place the marshmallows and butter in a large bowl.  Microwave in 30 second intervals, stirring after each, until the marshmallows are melted and smooth.  Stir in the coconut and almond extracts.  Add the rice krispies mixture and stir until evenly coated with the marshmallow.  Let cool for a couple of minutes, then very quickly stir in the mini chocolate chips and transfer the mixture into the prepared pan.  Lightly spray your hands with cooking spray and press down on the treats gently to form an even layer.  Refrigerate the treats until firm, then cut.  Makes 24 servings.

Enjoy!  -Cardamommy

Crispy S'mores Bars

These crispy s'mores bars are super delicious, although they fell a little bit short on the crispy.  I was a tad bit worried that the cocoa rice krispies would get soggy in the chocolate mixture and turn out to be more chewy than crispy, and they did.  Not extremely, but a little bit.  They are still wonderful, though, and will disappear in no time.  A chocolatey rice krispie and marshmallow layer sits on top of a graham cracker crust, and is topped with toasted marshmallows.  Original recipe found here.

Crispy S'mores Bars

2 cups graham cracker crumbs (about 15 or 16 full graham cracker sheets)
2 Tablespoons granulated sugar
7 Tablespoons butter, melted
16 ounces semi sweet chocolate chips
1/2 cup milk
2 cups cocoa rice krispies
4 cups mini marshmallows, divided


Lightly grease a 9x13 inch baking dish.

In a large bowl, stir together the graham cracker crumbs, sugar, and melted butter until crumbs are evenly moistened.  Pour the crumb mixture into the prepared dish and press firmly and evenly onto the bottom of the dish.  Chill for 30 to 60 minutes, or until cold and firm.

Place the chocolate chips and milk in a microwaveable bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Let the chocolate mixture cool for 10 to 20 minutes.

Pour the cocoa rice krispies and 2 cups of the marshmallows into the cooled chocolate mixture and stir until combined.  Pour the chocolate mixture over the chilled graham cracker crust and spread evenly.  Top with the remaining 2 cups of marshmallows.  Place the pan under the broiler for 1 to 2 minutes (watching constantly!!!) until golden brown and toasted.  Chill the bars for several hours or overnight until firm.  Cut into bars and serve.  Makes 24 bars.

Enjoy!  -Cardamommy

Halfway Cookie Bars

I have never in my life heard of these cookies.  Not that I'm some kind of walking encyclopedia of baked goods or anything.  As usual, I had to give them a try, and the results are amazing.  I started with this recipe, cut it in half, and swapped out the chocolate filling for chocolate and nutella.  Definitely a brilliant plan, especially when you consider that my oldest Hungry Puppy asks me for Nutella sandwiches all the time. She's kind of a nutella fan.  These cookie bars start with a sugar cookie base, are filled with nutella and chocolate chips, and are topped with a brown sugar meringue.  We can't get enough of them!

Halfway Cookie Bars

1 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup butter, room temperature
1/4 cup granulated sugar
1/2 cup brown sugar, separated
1 egg, separated
1 1/2 teaspoons water
1/2 teaspoon vanilla extract
3 ounces (about 1/3 cup) nutella, softened slightly in the microwave
3 ounces (about 1/2 cup) chocolate chips

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with a length of parchment paper, letting the edges hang over the sides of the pan.  Spray the parchment and edges of the pan lightly with cooking spray.

In a medium bowl, stir together the flour, salt, baking soda, and baking powder.  In a large bowl, cream together the butter, granulated sugar, and 1/4 cup of the brown sugar.  Beat in the egg yolk (reserving the egg white), water, and vanilla extract until well blended.  Add the flour mixture and beat until the mixture is crumbly.  Press the mixture evenly onto the bottom of the prepared pan.

Spread the softened nutella evenly over the cookie layer, then sprinkle the chocolate chips evenly over the top of the nutella.

Place the egg white in a bowl and beat with a mixer until foamy.  Continue to beat the egg white while gradually adding the remaining 1/4 cup brown sugar, until soft peaks form.  Spread the meringue evenly over the chocolate chip/nutella layer.  Place a square of greased parchment paper directly on top of the meringue.  

Bake the cookie bars for about 20 minutes, then remove the parchment and bake for an additional 5 minutes.  Remove the pan from the oven and let cool completely.  Using the parchment paper as handles, lift the bars out of the pan and cut into bars.  Makes 12 to 16 servings. 

Enjoy!  -Cardamommy