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S’mores Rice Krispie Treats

S’mores are a classic treat, especially during the summer months. I love making the traditional toasted marshmallow, graham, and chocolate combo, but I also love creating desserts that are inspired by s’mores. A few favorites include: Peanut Butter S’mores Bars, S’mores Cookies, S’mores Skillet Cookie, and S’mores Puppy Chow. I also really love these S’mores…

1-Bowl Vegan S’mores Cookies

S’mores…COOKIES? They’re just as irresistible as they sound! A friend even described them as “the best cookies EVER!” We’re talking gooey marshmallows and melty chocolate held together in one incredible graham-flavored cookie. All the fun of camping, w…

S’mores…COOKIES? They’re just as irresistible as they sound! A friend even described them as “the best cookies EVER!” We’re talking gooey marshmallows and melty chocolate held together in one incredible graham-flavored cookie. All the fun of camping, without having to camp! Sign us up!

Did we mention they’re undetectably vegan, optionally gluten-free, and come together in just 1 bowl in 25 minutes!? Let’s make s’mores indoors!

1-Bowl Vegan S’mores Cookies from Minimalist Baker →

Chai-Spiced Hot Chocolate

There’s not much that could improve the creamy perfection of hot chocolate, but this chai-spiced twist on the classic drink is hard to beat! This spice-infused treat is warming, oh-so chocolaty, and perfectly sweet. It’s winter comfort in a mug!
Plus, …

There’s not much that could improve the creamy perfection of hot chocolate, but this chai-spiced twist on the classic drink is hard to beat! This spice-infused treat is warming, oh-so chocolaty, and perfectly sweet. It’s winter comfort in a mug!

Plus, it’s dairy-free, naturally sweetened with dates, and requires just 8 ingredients and 10 minutes to make.

Chai-Spiced Hot Chocolate from Minimalist Baker →

Olive Oil Rice Crispy Treats

Gooey, chewy, and naturally dairy free, these olive oil rice crispy treats use extra virgin olive oil in place of the typical butter. This twist on a classic is just as easy as the original, it simply replaces the butter with extra virgin olive oil. You get a hint of that lovely olive oil flavor […]

The post Olive Oil Rice Crispy Treats first appeared on Love and Olive Oil.

Gooey, chewy, and naturally dairy free, these olive oil rice crispy treats use extra virgin olive oil in place of the typical butter.

This twist on a classic is just as easy as the original, it simply replaces the butter with extra virgin olive oil. You get a hint of that lovely olive oil flavor in the final product, plus a touch of sea salt to really make the flavors sing.

Stack of Olive Oil Rice Krispie Treats on a marble trivet, gray background with mini marshmallows and glass of olive oil in the background.

Another recipe from the archives that deserved a makeover. This one first published back in 2012 when I celebrated the blog’s 5th birthday with a lime green extravaganza. I had an equally fun party for #10, but alas, with things as they were last year I neglected to celebrate year 15 as I rightfully should have. Maybe we’ll need to have a extra sweet sixteen celebration this February?

Anyway. The original olive oil rice krispies treat recipe is basically the recipe on the mini marshmallow bag, simply swapping the butter for olive oil and adding a pinch of sea salt.

The updated recipe, on the other hand, is thicker, softer, and with a few whole marshmallows folded in at the end for good measure.

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Chocolate Raspberry S’mores Tart

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries. Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: […]

The post Chocolate Raspberry S’mores Tart first appeared on Love and Olive Oil.

Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: it’s a rich, decadent reality.

Chocolate Raspberry S'mores Tart on a light pink serving dish, pink linen and fresh raspberries in the background

What do you get when you combine a classic milk chocolate s’more with fresh and fruity raspberry flavor? Something gosh darn delicious, that’s what.

This tart has everything: a sweet and salty graham cracker crust, bold raspberry jam, a silky smooth chocolate ganache, and a fluffy, raspberry-scented toasted marshmallow meringue to top it all off.

For as impressive as it is, it’s surprisingly simple.

I call this recipe nearly no-bake, because the crust does need a few minutes in the oven. If you truly can’t stand the thought of turning on your oven in the summer heat, you can set the crust in the fridge or freezer before adding the jam and ganache. However it might be a little less cohesive and slightly more crumbly when you cut into it.

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Chewy White Chocolate Chip Pumpkin Cookies with Marshmallows

White Chocolate Chip Pumpkin Cookies with Marshmallows
Pumpkin is such a versatile ingredient that I like to incorporate it into all kinds of baked goods in the fall and winter. Pumpkin pies are always a hit, but there are times when I prefer to bake cookies, since they’re easier to transport and serve to a crowd. These White Chocolate Chip …

The post Chewy White Chocolate Chip Pumpkin Cookies with Marshmallows appeared first on Baking Bites.

Pumpkin is such a versatile ingredient that I like to incorporate it into all kinds of baked goods in the fall and winter. Pumpkin pies are always a hit, but there are times when I prefer to bake cookies, since they’re easier to transport and serve to a crowd. These White Chocolate Chip Pumpkin Cookies with Marshmallows are a fun chocolate chip cookie variation loaded with familiar spices that is perfect for any fall occasion.

Most pumpkin cookies are cakey, but I prefer my chocolate chip cookies to have a chewier texture and a slightly crisp edge. And even though they are loaded with pumpkin, these are still chocolate chip cookies at their heart! If you want cakey pumpkin cookies, check out these whoopie pies – which can be made with or without the delicious caramel filling – and add them to your fall menu.

I find that white chocolate is actually a great match for pumpkin spice in this recipe. While you could substitute in regular chocolate chips, the deep cocoa flavor of dark chocolate tends to take over the cookies and leave you with more chocolate than pumpkin in each bite. White chocolate, on the other hand, brings in a creamy vanilla sweetness that contrasts well with the cinnamon and other spices in the cookie dough. You’ll be able to taste all of the spices and the pumpkin alongside the white chocolate. You’ll get the best results with real white chocolate that is made with cocoa butter, rather than other vegetable fats, as real white chocolate chips are much creamier and less sweet than the “vanilla-flavored chips” you can buy.

I added the marshmallows to the cookies on a whim and I loved how they turned out. They added just the right amount of extra caramelized sweetness and a nice extra chewiness to the cookies. Be sure to use mini marshmallows, as they full sized marshmallows are just too big for this particular recipe.

The cookies will keep well for several days after baking, as the pumpkin brings in just the right amount of moisture to keep them from getting stale quickly. They will remain chewy, but will loose the crispness around the edge when stored in an airtight container. I still think they’re delicious and have even been known to double this batch just to ensure that I have some leftovers after a big party. Serve them with coffee, tea or hot chocolate as a treat for yourself if you’re not entertaining!

White Chocolate Chip Pumpkin Cookies with Marshmallows
2 cups all purpose flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled
3/4 cup sugar
1/2 cup dark brown sugar
1 large egg
1/3 cup pumpkin puree
1 tsp vanilla extract
1 cup white chocolate chips
1 cup mini marshmallows

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, spices, baking powder, baking soda and salt.
In a large bowl, whisk together melted butter, sugar, brown sugar, egg, pumpkin puree and vanilla extract until very well combined. Gradually stir in the flour mixture, mixing just until no streaks of dry ingredients remain. Stir in chocolate chips to evenly distribute them, followed by the mini marshmallows
Shape dough into generous 1-inch balls and arrange on baking sheet, leaving about 1 1/2 inches between each cookie to allow for spread.
Bake for 10-12 minutes, or until cookies are set and very lightly browned on the edges. Allow cookies to cool for 4-6 minutes on the baking sheet, before transferring to a wire rack to cool completely.

Makes about 2 1/2 dozen.

The post Chewy White Chocolate Chip Pumpkin Cookies with Marshmallows appeared first on Baking Bites.

White Chocolate Peppermint Pretzel Rice Krispie Treats

We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, reall…

The post White Chocolate Peppermint Pretzel Rice Krispie Treats appeared first on Two Peas & Their Pod.

Chocolate Marshmallows

Marshmallows are one (or some) of my favorite things. We don’t often use ‘marshmallow’ in the singular and we certainly don’t make them one at a time. When we talk about marshmallows, it’s generally in the plural since it’s hard to imagine just one, lone, solitary marshmallow. That would be triste, as you’d say in French, or sad. Except, of course, when it’s floating on top of a warm cup of hot chocolate. That makes me happy. And what makes me even happier is when the marshmallow is made of chocolate. In that case, I’m absolutely delighted.

Continue Reading Chocolate Marshmallows...

Pumpkin Marshmallows

The shorter, colder days now mean that it’s hot chocolate season!! And that means – marshmallows. Since it’s also probably going to be a edible gift care package holiday for 2020, marshmallows are a great one to make. They last well in an airtight container and aren’t fragile so they work perfectly for mailing. Whilst I’ve done a few different types of marshmallow in the past, haven’t ever tried using a vegetable puree in the base. For these ones, I replaced the water in my usual marshmallow base with canned pumpkin puree and it worked like a dream! I spiced these up with cinnamon, ground ginger, nutmeg and clove for that cosy, Christmassy flavour. I use golden syrup & brown sugar in the syrup for extra flavour as I find if you just use white sugar & glucose syrup, you don’t get that slightly caramel-like edge to the marshmallows. For an even deeper flavour, you can also replace 1/4 of the golden syrup with treacle which boosts that molasses hit. (This recipe was made for a paid instagram collaboration with Lyle’s Golden Syrup & I’ve decided to share the recipe on here too)

The post Pumpkin Marshmallows appeared first on Izy Hossack – Top With Cinnamon.

Jump to Recipe

Whilst I’ve done a few different types of marshmallow in the past, haven’t ever tried using a vegetable puree in the base. For these ones, I replaced the water in my usual marshmallow base with canned pumpkin puree and it worked like a dream! I spiced these up with cinnamon, ground ginger, nutmeg and clove for that cosy, Christmassy flavour.

pumpkin marshmallows on a tray with jars of marshmallows behind

I use golden syrup & brown sugar in the syrup for extra flavour as I find if you just use white sugar & glucose syrup, you don’t get that slightly caramel-like edge to the marshmallows. For an even deeper flavour, you can also replace 1/4 of the golden syrup with treacle which boosts that molasses hit.

(This recipe was made for a paid instagram collaboration with Lyle’s Golden Syrup & I’ve decided to share the recipe on here too)

Pumpkin Marshmallows

Yield: 36

Fluffy pumpkin spice marshmallows, a delicious edible gift & great for hot chocolate!

Ingredients

125g granulated sugar
125g dark brown sugar
210g Lyle’s Golden Syrup
100g water
Pinch of salt
125g pumpkin puree
1 tbsp + 2 tsp (15g) powdered gelatine
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
Icing sugar + Cornflour, for dusting

Instructions

Grease an 8 x 8-inch square baking tin with vegetable oil
and line with a sling of baking paper. Grease the baking paper with a layer of
oil too then set aside.
Combine the sugars, syrup, water and salt in a large pot and place on the stove over a medium heat. Leave to cook, stirring occasionally, until the mixture reaches 116°C. If it looks like it’s going to boil over at any point just reduce the heat and the bubbles should subside.
Meanwhile, place the pumpkin puree into the bowl of a stand mixer with the whisk attachment fitted (or a large heatproof bowl if using a handheld electric whisk). Sprinkle over the powdered gelatine and add all of the spices. Stir together to form a thick paste then set aside.
Once the sugar mixture has reached 116°C, remove it from the heat. Start the stand mixer on a low speed (or start your electric beaters on the slowest setting) and slowly start to pour in the hot syrup, being careful to pour it down the side of the bowl rather than onto the whisk. Once all the syrup is in the bowl, increase the speed to high and whisk until very thick, pale and fluffy.
Working quickly, pour and scrape the marshmallow mixture into the tin you prepared earlier, spreading it out into an even layer. Leave to set for at least 3 hours, or preferably overnight.
To cut the marshmallows, combine equal volumes of cornflour and icing sugar in a small bowl. Dust the top of the marshmallows with this mixture using a sieve. Flip the marshmallows out onto a clean work surface (or a large piece of baking paper) and peel away the greased layer of baking paper from the underside. Dust with more of the cornflour mixture. Use a large, sharp knife to cut the marshmallows – brush the knife with vegetable oil and dust with cornflour mixture to help prevent the marshmallows from sticking to the knife.
Roll each cut marshmallow in more cornflour mixture to ensure all sides are coated. You can toss the marshmallows, a few at a time, into a clean sieve and shake to remove excess cornflour coating. Store the marshmallows in an airtight container for up to 1 month.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Marshmallow Peanut Butter Brownies #26

Marshmallow Fluff + Peanut Butter + Brownies = Yes, please. From 100 Cookies Notes This recipe also needs the recipe for My Favorite Brownies (instructions below). I actually prefer these brownies on the second day; the marshmallow fluff softens and the chocolate flavor intensifies. PRINT RECIPE 1/2 cup [107 g] creamy peanut butter 1/4 cup [30 g] confectioners’ sugar 2 tablespoons [29 g] unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract Pinch salt 1 recipe My Favorite Brownies 1/2 cup [70 g] store-bought marshmallow fluff Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan and line with a parchment sling. In a medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth. Make the brownie batter as directed (but do not bake it!). Pour the brownie batter into the prepared pan. Dollop the peanut butter filling and the marshmallow cream over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls. Bake until the sides of the brownies have set, the top is starting to […]

The post Marshmallow Peanut Butter Brownies #26 appeared first on The Vanilla Bean Blog.