mini marshmallows Archives - The Recipe Rebel

No Churn Turtle Ice Cream

Easy No Churn Cherry Cheesecake Ice Cream

Oreo Ice Cream Cake

No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO

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Rocky Road Ice Cream

This Rocky Road Ice Cream is rich, creamy, and delicious. It's made up of a rich, chocolate-y base loaded with mini marshmallows, chocolate chips, and chopped walnuts or almonds.

Course Dessert

Cuisine American

Cook Time 15

Churning and Freezing 4

Total Time 4 15

Servings servings

Calories 415cal

Author Ashley Fehr

Ingredients

1½ cups heavy whipping cream
1½ cups whole milk
1 cup granulated sugar use more or less according to your tastes
4 egg yolks
¼ cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 cup mini marshmallows
½ cup mini chocolate chips
½ cup chopped walnuts or almonds

US Customary – Metric

Instructions

Freeze ice cream maker bowl according to instructions.
Whisk together cream, milk, sugar, egg yolks, and cocoa in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add the marshmallows, chocolate chips and nuts in the last 5 minutes or churning or stir in by hand.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Leftovers:

Homemade ice cream will last in an airtight container in the freezer for up to 3 months.

Tips:

Use full fat ingredients. The higher the fat content, the creamier the ice cream.
You can speed up the refrigeration process by setting the ice cream base in the freezer instead. If you do this, be sure to stir every 10 minutes to keep the mixture smooth and creamy.
Before serving, let the ice cream sit for 5-10 minutes. This allows it to soften just a bit for a creamier consistency.

Nutrition

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Popcorn Balls

Ashley Fehr — Sun, 20 Dec 2020 06:22:00 +0000

These Popcorn Balls are a fun holiday treat that the kids love! Experiment with flavors and colors to create something special for any occasion.

If you love these retro Popcorn Balls, you’ll also love this Caramel Puff Corn and my Grandma’s Candy Popcorn!

Tips for making the best Popcorn Balls:
How to make this Popcorn Balls recipe your own:
How to store Popcorn Balls:
Popcorn Balls Recipe

You should see my kids eyes light up when I’m whipping up a batch of these Popcorn Balls.

They are so easy, and not as overly sweet as some Christmas treats, and they’re just plain fun!

There is so much to love, and I love that they’re made with just a few ingredients and a few minutes prep.

Plus, you can easily add food coloring, extracts, or different mix ins to make them your own!

Tips for making the best Popcorn Balls:

Don’t have an air popper? You can use bagged, popped popcorn, but it’s best to find one without any seasoning on it. You can also pop regular popping kernels in a brown paper bag — just place ⅓ cup kernels in a brown paper bag and fold the very top over twice. You want to leave lots of room for the kernels to expand. Then microwave for 1-2 minutes, until the popping has slowed. Repeat until you have enough popped popcorn. ⅓ cup kernels will make about 5 cups popped popcorn
Sort through your popped popcorn kernels before making your candy coating to ensure there are not unpopped kernels floating around in there.
Work quickly once your candy is ready — you will have to work to get it combined with the popcorn before it starts to cool because then it gets reeeeally sticky.
Use slightly damp hands (or spray hands with non stick spray) to form your balls. This way, you can work quickly and you won’t have piles of popcorn stuck to your hands

How to make this Popcorn Balls recipe your own:

Add flavor extracts to your candy mixture once it is ready but before you stir it into your popcorn — feel free to get creative but don’t go overboard!
Stir in food coloring to your candy mixture for a festive spin — pink, green, blue, yellow — the options are endless!
Mix ins: you can add chocolate chips, toffee bits, crushed candy canes, dried cranberries or raisins, or Reese’s Pieces to your popcorn balls before you form them for a fun spin.

How to store Popcorn Balls:

Popcorn balls are best stored at room temperature and eaten within a few days.

The texture of the popcorn changes when they are refrigerated or frozen, so I recommend wrapping individually and sharing with friends and family within a few days.

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Popcorn Balls

These Popcorn Balls are a fun holiday treat that the kids love! Experiment with flavors and colors to create something special for any occasion.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings popcorn balls

Calories 159cal

Author Ashley Fehr

Ingredients

10 cups air popped popcorn (see note above if you do not have an air popper)
6 cups mini marshmallows (5 cups for less gooey popcorn balls) (250 grams)
1/4 cup salted butter
2 tablespoons corn syrup

Instructions

Place popcorn in a lightly greased, large bowl. Set aside.
Over medium heat, melt marshmallows, butter and corn syrup until smooth.
Pour over popcorn in bowl and stir well.
Lightly grease your hands with non stick spray (or make them slightly damp), then roll handfuls of popcorn into balls (I prefer not to press them to firmly together). Set on a large piece of wax paper for 15-20 minutes to set.
Store in an airtight container for 1-2 weeks, or wrap individually in plastic wrap if giving to friends and family.

Video

Nutrition

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Caramel Nut Bars

Ashley Fehr — Thu, 10 Dec 2020 06:42:00 +0000

These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

How to make Caramel Nut Bars:
How to make these Caramel Bars your own:
Caramel Nut Bars Recipe

These Caramel Nut Bars are a last minute addition to the Christmas cookie lineup on The Recipe Rebel, and only because we were instantly obsessed!

They have jumped right to the top of our favorite Christmas treats, alongside these Nanaimo Bars and these Seven Layer Magic Bars!

With not much else to do, out Christmas baking bucket list is an epic one this year.

We have been working our way through all the treats we want to make for the blog, plus a slew of other ones we want to try just for fun — then we are making up plates of goodies to share with friends and family!

These Caramel Nut Bars were one we just wanted to try, and although my expectations weren’t that high, we loved them.

They are sweet and salty and buttery, crunchy and chewy and crumbly, and basically the perfect combination of everything we love.

How to make Caramel Nut Bars:

This is a quick overview with some extra tips — see the full step by step recipe below!

Line your pan: this is a step I never skip when making bars! Lining your baking dish with tin foil or parchment paper is an easy way to remove your bars so you can slice them perfectly. It also makes for easy clean up!
Make your crust: the shortbread base is an easy, multi-purpose base that is also used in these Butter Tart Squares and these Lemon Cheesecake Bars. Just mix up some flour, sugar and cold butter until crumbly. If it holds together when you squeeze it in your hand, that’s what we want! Press it firmly into the pan and don’t worry if some spots have more butter. Bake until just dried looking but not browned.
Sprinkle the peanuts, cashews and marshmallows over the crust — the kids love to help with this part!
Melt your caramels with the cream, and pour over your nuts on the crust. Bake the caramel just a few minutes until it starts bubbling around the edges.
Cool completely before slicing — I find it’s easiest to slice them after they have been refrigerated for several hours. I promise they won’t get too hard when they are cold!

How to make these Caramel Bars your own:

Swap out the crust: you can use a graham cracker crust, crushed shortbread cookie crust or a Golden Oreo crust — combined with melted butter so that they hold together, then bake for 10 minutes until slightly dried. (I am partial to a thick, buttery shortbread crust in this recipe though )
Swap out the filling: don’t have peanuts or cashews? Feel free to use other nuts, or add in dried fruit, chocolate chips, toffee bits, anything goes!
Add a sprinkle of flaked sea salt on top of the caramel after it comes out of the oven, for an even saltier hit.

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Caramel Nut Bars

These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings bars

Calories 208cal

Author Ashley Fehr

Ingredients

Crust

2 cups flour
1/2 cup granulated sugar
1 cup unsalted butter

Filling

1 cup roasted, salted peanuts
1 cup roasted, salted cashews
2 cups mini marshmallows
36 caramel candies, unwrapped (like Kraft)
1/2 cup heavy cream

Instructions

Crust

Preheat the oven to 350 degrees F and line a 9×13" pan with tin foil or parchment paper.
In a medium bowl, stir together flour and sugar. Cut butter into cubes and add to flour, mixing with a pastry cutter, mixer, or your hands until crumbly — if it holds together when you squeeze it, it's ready.
Press into prepared pan and bake for 10-12 minutes, until dry looking but not browned.

Filling:

Sprinkle peanuts, cashews and marshmallows over the crust after it has baked.
In a small saucepan over medium heat, stir together caramels and cream until melted and smooth.
Pour over nuts and marshmallows on crust, drizzling in a thin line to get as much coverage as possible.
Bake for 6-8 minutes, until caramel is just bubbling at the edges.
Remove and cool completely before slicing.

Nutrition

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Crockpot Hot Chocolate — easy and homemade!

Ashley Fehr — Thu, 06 Dec 2018 06:16:37 +0000

This Crockpot Hot Chocolate will warm you from the inside out! It’s easy, made from scratch with dairy free and vegan options — perfect for your holiday parties!

How to make this homemade hot chocolate on the stove top:
How to make this homemade hot chocolate in the microwave:
Variations of this Crockpot Hot Chocolate:
Crockpot Hot Chocolate Recipe

Christmas is quickly approaching, friends, and I’m back with another slow cooker recipe to make your holiday parties that much easier:

Crockpot Hot Chocolate.

It’s easy, it’s made from scratch (which means you can customize it to your tastes and even make it dairy free or vegan), and it makes a ton and keeps it warm for all of your guests!

This is the easiest way to do homemade hot chocolate for a crowd because all you have to do is dump in your ingredients, set it and forget it.

We have a little tradition over here through the fall and winter where we have coffee break together every day after my oldest daughter gets home from school.

It’s one of our favorites times of the day because we get to reconnect and talk to each other, and mom and dad get a much needed boost of caffeine to make it through the day.

This Crockpot Hot Chocolate is getting lots of use this winter! My girls prefer their mugs about half hot chocolate and half mini marshmallows

How to make this homemade hot chocolate on the stove top:

To make this on the stove top, simply add all of your ingredients to a large pot, whisk well, and heat over medium heat.

It’s important that you do not let the mixture boil as the milk may separate, so keep the heat to medium or medium low and let it warm up gently. Once you start to see quite a few small bubbles around the edges, it’s hot and ready!

I recommend pouring into a large carafe to keep it warm for a longer period of time and to make it easier to serve.

How to make this homemade hot chocolate in the microwave:

Because this hot chocolate recipe makes a large batch, it’s not best made in the microwave. If you don’t want to use the slow cooker, the next easiest option is to use a large pot on the stove or to reduce the size of the batch using the calculator in the recipe card to adjust servings.

It’s not impossible or even difficult to make this in the microwave though. Simply combine all ingredients in a large microwave-safe bowl (be sure to leave some room at the top), and microwave in two minute intervals, stirring well each time, until hot.

Variations of this Crockpot Hot Chocolate:

You can make this homemade hot chocolate dairy-free and vegan by swapping the milk for almond or coconut milk — almond and coconut are both incredibly delicious with chocolate! You will also need to leave out the chocolate chips or substitute for dairy free chocolate (don’t worry! It will still be rich and chocolatey without).
Try adding a candy cane or some mint extract for a peppermint hot chocolate.
Try stirring in a spoonful of caramel sauce and a pinch of salt for a salted caramel hot chocolate.
Try adding a spoonful of instant coffee granules for an afternoon caffeine boost.

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Crockpot Hot Chocolate

This Crockpot Hot Chocolate will warm you from the inside out! It’s easy, made from scratch with dairy free and vegan options — perfect for your holiday parties!

Course Drinks

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings 1 cup servings

Calories 303cal

Author Ashley Fehr

Ingredients

5 cups whole milk
1 cup half and half cream
3/4 cup granulated sugar
1/2 cup semisweet chocolate chips
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup mini marshmallows

Instructions

In a 2.5-4 quart crockpot, whisk together milk, cream, sugar, chocolate chips and cocoa powder until cocoa powder is dissolved.
Heat on low for 2 hours, until chocolate is melted and hot chocolate is warmed through.
Stir in vanilla and top with mini marshmallows. Cover, turn the slow cooker off, and let sit for 5 minutes for marshmallows to soften if desired. Serve.

Nutrition

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No Bake Peanut Butter Marshmallow Square Cheesecake + VIDEO

Ashley Fehr — Mon, 20 Nov 2017 06:17:35 +0000

This No Bake Peanut Butter Marshmallow Square Cheesecake is a fun twist on a classic Christmas square! It’s an easy dessert your guests will be raving over! Includes step by step recipe video.

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Friends. Those Peanut Butter Marshmallow Squares you all know and love (or hate?!?)? Well they’re getting a makeover in a big way today.

So let me first say that this was not actually my idea at all — I saw a photo of some Peanut Butter Marshmallow Square Cheesecake genius on the Bothwell Cheese instagram feed, and I’ve been set on making my own version for the holiday season ever since.

Since I never actually got around to trying the original, this is my own — also incredibly delicious — version and I hope you guys like it! There is just something about peanut butter and butterscotch that gets me every time, regardless of what it is I’m eating.

And now I feel it’s my mission to make every one of my holiday favorites in cheesecake form. I hope you guys can get behind me on this one? Because the holidays are over too quickly to go without

Tips and Tricks for Making this No Bake Peanut Butter Marshmallow Square Cheesecake:

If you are actually just looking for a Peanut Butter Marshmallow Squares recipe, you can in fact just leave off the cheesecake. Just don’t tell me you did
To make gluten-free, simply leave off the crust and just use the squares as your base.
This cheesecake is a great make ahead dessert, as it is best when refrigerated overnight before serving.

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No Bake Peanut Butter Marshmallow Square Cheesecake

This No Bake Peanut Butter Marshmallow Square Cheesecake is a fun twist on a classic Christmas square! It’s an easy dessert your guests will be raving over! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 45

Total Time 45

Servings -14 pieces

Calories 531cal

Author Ashley Fehr

Ingredients

Crust

25 chocolate sandwich cookies like Oreo
3 tablespoons melted butter

Marshmallow Square

1/4 cup butter
3/4 cup peanut butter
1 1/4 cup butterscotch chips
2 cups rainbow marshmallows

Cheesecake

2 packages packages cream cheese (I use light) 8oz/250g
1 cup heavy cream 35%
1/2 cup powdered sugar
1 teaspoon vanilla

Instructions

To make the crust, combine cookies and butter in a food processor and process until finely ground. Press into the bottom of a 9″ Springform pan. Set aside.
Make the marshmallow square:In a large microwave-safe bowl, combine butter, peanut butter and butterscotch chips. Microwave on high, stirring each time, for 15-20 second intervals until melted and smooth. Stir in marshmallows and spread over cookie crust in pan. Refrigerate or place in the freezer to set.
Make the cheesecake:In a large bowl, beat the cream cheese until smooth.
Add the cream, sugar and vanilla and beat on high until light and fluffy, 3-4 minutes. Spread over cooled marshmallow square, cover, and refrigerate at least 5-6 hours or overnight until completely set. Serve.

Nutrition

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No Bake S’mores Pie Recipe

Ashley Fehr — Wed, 26 Jul 2017 06:03:55 +0000

This No Bake S’mores Pie is an easy no bake dessert made with a chocolate pudding filling, no bake graham crust and loaded with homemade marshmallow cream!

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Recipe first posted on The Recipe Critic.

I know there are all sorts of awesome things about summer — sunshine, strawberries, beaches, cold drinks, ice cream, grilled everything…. but you know? I think s’mores are one of my favorites.

I just can’t think of a much better combination than melty chocolate and marshmallow, and the graham cracker adds the perfect crunch.

But sometimes there’s no campfire, and then what?

S’mores Pie.

I needed at least one more s’mores inspired dessert in my repertoire (along with this No Bake S’mores Cheesecake from last year), preferably something just as easy and no bake.

Long ago, I decided that I would never again share a s’mores dessert topped with toasted store-bought marshmallows, because what happens when they don’t get eaten 10 minutes after they’re toasted? They get hard. So hard and impossibly sticky. Which makes it totally not easy and make-aheadable.

So if you’re wondering if the homemade marshmallow cream is worth the extra effort, it is. And if you just don’t think you can swing it (it’s seriously so easy), I would go with homemade whipped cream instead.

I did cheat though, and use boxed instant chocolate pudding. Go ahead and judge, I can handle it.

If you want to go all out and make your own homemade chocolate pudding pie filling, just use the recipe from this Homemade Dark Chocolate Pudding Pie instead, and stir in some marshmallows while it’s still warm to melt. It will be divine, I promise you.

Tips and Tricks for Making this No Bake S’mores Pie:

Make sure you really press the crust in firmly so that it sets up properly and doesn’t break when you are removing it from the pan.
After toasting the marshmallow cream on top, I recommend refrigerating for at least another couple hours so that the pie is completely chilled — otherwise it will still be warm and not quite as refreshing on a hot day!
Leftovers will last for a few days in the fridge no problem — not that you’ll have any

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No Bake S’mores Pie Recipe

This No Bake S’mores Pie is an easy no bake dessert made with a chocolate pudding filling, no bake graham crust and loaded with homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 25

Total Time 25

Servings servings

Calories 363cal

Author Ashley Fehr

Ingredients

Crust

1/2 cup butter melted
2 1/2 cups graham cracker crumbs

Filling

1 1/2 cups mini marshmallows
2 packages fat free instant chocolate pudding mix 4 serving size
3 cups 1% milk

Marshmallow Cream

3 egg whites
3/4 cup granulated sugar
1/4 teaspoon cream of tartar

Instructions

Combine butter and graham cracker crumbs and press into the bottom and up the sides of a 9″ pie plate. Set aside.
Lightly grease a medium microwave-safe bowl and add marshmallows. Microwave on high in 20 second intervals just until puffed and soft — stir until completely melted and smooth.
In a medium bowl, whisk together pudding mix and milk until smooth. Add marshmallows and whisk vigorously until smooth.
Pour into prepared crust and refrigerate until set, at least 2 hours.
To make the marshmallow cream, place egg whites, sugar and cream of tartar in a glass bowl and whisk to combine. Add 1/2-1″ of water to the bottom of a small pot (make sure that the glass bowl will rest on top and not touch the water) and bring to a simmer over medium-high heat.
Reduce heat to medium and place glass bowl over top, whisking constantly until egg whites are warmed (not hot) and sugar is dissolved.
Remove from heat and beat with an electric mixer on high until stiff peaks form — this can take 5-8 minutes.
Spread marshmallow over the top and toast with a kitchen torch if desired. Chill for at least 2 hours before serving.

Nutrition

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No Bake S’mores Cheesecake

Ashley Fehr — Wed, 10 Aug 2016 06:28:43 +0000

This No Bake S’mores Cheesecake is one of THE BEST cheesecakes I’ve ever made! A smooth chocolate marshmallow cheesecake on a graham cracker crust, topped with toasted homemade marshmallow cream!

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Friends.

This cheesecake is unreal.

I know you probably expect me to say that about everything I make but I don’t (do I?!?!). THIS HERE though. My word.

It’s one of those moments when you’re almost done snapping photos and go in for that bite shot with a resounding, “mmmmm….”.

And when you decide the photo shoot is over and take a few more bites. “Mmmm……. mmmmmmmm…….mmmmmm!!!” So seriously good.

In most of my no bake cheesecakes (like this No Bake Mint Chocolate Cheesecake and this No Bake Lemon Cheesecake), I use gelatin to make sure the whole thing holds up and slices beautifully. With this S’mores Cheesecake, I figure the melted chocolate and melted marshmallow would do the trick for me, since both firm back up once chilled.

This cheesecake has the most gloriously smooth texture and holds together perfectly! I debated doing a plain marshmallow cheesecake and adding a layer of chocolate ganache, but who needs an extra step?? I just threw it all in together!

When I decided I was going to make a S’mores Cheesecake for National S’mores Day (today!!), I knew one thing I would absolutely NOT do. Top the whole thing with marshmallows and toast them.

Have you guys ever added toasted marshmallows to a dessert and then let them cool? They turn hard and impossibly sticky. You can hardly cut a piece, let alone eat it with any dignity, the whole cooled marshmallow mess coming off in one chewy bite (so maybe I have some experience with this).

So even though the homemade marshmallow cream is an extra step and I am 100% Anti Extra Steps, do not leave it out — homemade toasted marshmallow cream is life.

You can, however, swap with store bought marshmallows, cold, if you like and absolutely do not have 15 extra minutes to go homemade. Or if you are going to serve the entire thing within 10 minutes of toasting them, you can use store bought marshmallows and toast them up.

Do feel free to garnish with an unreasonable amount of crushed graham crackers and chocolate chunks for good measure.

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No Bake S’mores Cheesecake

This No Bake S’mores Cheesecake is one of THE BEST cheesecakes I’ve ever made! A smooth chocolate marshmallow cheesecake on a graham cracker crust, topped with toasted homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 5

Total Time 50

Servings

Calories 495cal

Author Ashley Fehr

Ingredients

2 1/2 cups graham cracker crumbs
1/2 cup butter melted
1/2 cup chocolate chopped
1 1/2 cups mini marshmallows
1 teaspoon vanilla plus 1 teaspoon
24 oz light cream cheese 3 packages
1 1/4 cup powdered icing sugar
1 1/2 cups + 3 tbsp heavy cream 35%

Marshmallow Cream

3 large egg whites
3/4 cup granulated sugar
1/4 teaspoon cream of tartar

Instructions

In a medium bowl, combine graham cracker crumbs and butter. Line a 9″ Springform pan with parchment paper (snapping it between the outer ring and the bottom so that it sticks out the edges). Press crumbs firmly into the bottom of the pan. *See NOTES for option to bake crust*
In a small bowl, combine chocolate and 3 tablespoons cream. Microwave on high for 15 seconds at a time, stirring each time, until melted. Set aside to cool to room temperature.
In a medium bowl, toss marshmallows with 1 teaspoon vanilla. Microwave for 20 seconds and stir until smooth, heating again for another 10 seconds if necessary. Set aside to cool for 10 minutes.
With an electric mixer, beat cream cheese and sugar until smooth. Add 1½ cups cream and beat on high for 3-4 minutes, until fluffy.
Add in cooled chocolate mixture and melted marshmallows and beat until smooth and combined. Pour over graham cracker crust and refrigerate at least 6 hours or until set.
Marshmallow CreamPlace about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg whites, sugar and cream of tartar and whisk until combined.
Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
Remove outer ring of the Springform pan and pipe or spread marshmallow cream over top. Use a kitchen torch to toast marshmallow if desired (optional).

Notes

*OPTIONAL: Bake the crust at 350 degrees for 10 minutes if desired — this only ensures that it will be firmer and less crumbly.

Nutrition

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Chocolate Truffle Rice Krispie Treats

Ashley Fehr — Wed, 03 Feb 2016 06:19:31 +0000

A simple yet decadent and impressive treat for Valentine’s Day or any day! Because no bake is always better

Though I’ve shared plenty of no bake dessert recipes here on The Recipe Rebel, this is my very first Rice Krispie Treat recipe. Kind of a big deal, right?

The reason is I actually don’t make Rice Krispie cake really ever, at all. I’m just not a fan, you know? I mean it’s great for the kids, and it’s easy (as long as you get the perfect amount of ooey gooeyness!), but I just find them a little…. blah.

But Chocolate Truffle Rice Krispie Treats? Definitely not blah.

They are chocolate Rice Krispie Treats, topped with a rich, decadent chocolate truffle layer (and yes, you’re going to need a good amount of chocolate for that layer…), and you can top them with any kind of chocolate truffle coatings you prefer: a dusting of cocoa, chopped nuts, sprinkles — whatever you want! Because they are pretty sweet, I highly recommend something crunchy and salty: crushed pretzels or finely chopped salted peanuts work great! And if you go the sweet route, a sprinkling of coarse salt really gives a nice contrast to the sweetness.

Rice Krispies freeze perfectly, so even though the recipe makes a 9×13″ pan and you’ll cut them into fairly small pieces, they are perfect for sharing or for keeping in the freezer!

They would also be great with some mint, orange or other flavor of extract in the truffle layer — feel free to experiment with different flavor and topping combinations!

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Chocolate Truffle Rice Krispie Treats

A simple yet decadent and impressive treat to add to your holiday baking platter! Because no bake is always better ?

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings bars

Calories 209cal

Author Ashley Fehr

Ingredients

1/4 cup butter
8 cups mini marshmallows
1 tablespoon cocoa powder
1/2 cup semisweet chocolate chips
6 cups Krispie rice cereal regular or chocolate
1/2 teaspoon salt

Truffle layer:

1 1/2 cups 10% cream you can go heavier if you wish
3 1/2 cups good semisweet chocolate chips or chunks or dark or milk if you wish

Optional toppings: chopped nuts, sprinkles, cocoa powder, chopped pretzels, toffee bits, etc.

Instructions

Line a 9×13″ pan with tin foil and spray with non stick spray. Set aside.
In a large microwave-safe bowl, combine butter and marshmallows. Microwave on high for 1 minute, stir. Microwave on high for another minute if necessary to melt the marshmallows. Stir until smooth.
Add in cocoa powder and ½ cup chocolate chips and stir until smooth and chocolate is melted (work quickly). Stir in Krispie rice cereal and salt until totally combined. Pour into prepared pan and smooth with wet hands and set aside.
Truffle layer:In a small pot, heat cream until bubbles appear around the edges. Remove from heat and stir in 3½ cups chocolate until smooth. Let sit for 5-10 minutes to thicken and cool slightly before pouring over the Krispie treat layer. Sprinkle with desired toppings and refrigerate until set.

Nutrition

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Valentine’s Day Chocolate Lollipops: 10 Ways

Ashley Fehr — Mon, 01 Feb 2016 06:34:54 +0000

These Valentine’s Day Chocolate Lollipops are an easy treat to make and attach to those valentine’s — and so easy to customize the design and toppings to your taste!

I know I’ve mentioned this before, but I’ve never really been into cutesy foods much.

I think the reason for that is likely because when you’re a single adult, you don’t really have anyone to make those cute treats for whose eyes are going to light up like a 2 or 3 year old’s will (I mean, my husband’s eyes light up when I give him chocolate but it’s definitely not because of the cute design!).

The more I make these fun treats (like these Christmas Tree Cookies and this Snowman Cheese Ball) and see how much you love them, and my 3 year old loves them, the more fun I have making them!

And while I thought about making a chocolate Valentine’s Day version of these No Bake Chocolate Peanut Butter Pinwheels (and you easily could!) because of how crazy some people went over them, I decided I wanted to try something new, and maybe a little less finicky (not that the pinwheels are difficult, but the fudge does need to be at just the right temperature to roll easily).

It turns out I wasn’t that good at the cutesy designs anyways (see those two hearts? That’s about all I got), but the topping combinations?? Now those I can get creative with.

You can really make these chocolate lollipops anyway you want, in any shape you want, in any color you want, with any toppings you want. The only thing you need to do is to melt the chocolate over a double burner (this is the easiest way to get it perfectly smooth without having to dilute it with cream or butter — you want to stick with straight chocolate so that it will set completely and stay firm at room temperature), make a puddle, and stick the lollipop stick in before it’s set. Then decorate as desired!

This is how I set up my “double boiler” — you just need about an inch of simmering water under a heatproof bowl. Make sure the water doesn’t touch the bottom of the bowl, and add your chocolate in the top. Heat over medium heat until the chocolate is melted and smooth.

You can color the white chocolate pink or red with food coloring, or use colored chocolate wafers if you prefer. The wafers are usually flavored vanilla, while white chocolate obviously has a different flavor. Choose whichever you like best! If you’re using food coloring, be sure to use the gel instead of liquid because you don’t want your chocolate diluted.

You really can make these for any holiday — green and red for Christmas, add some candy canes, or pastels for Easter, or use any coloring for a birthday party theme.

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Valentine’s Day Chocolate Lollipops

These Valentine’s Day Chocolate Lollipops are an easy treat to make and attach to those valentine’s — and so easy to customize the design and toppings to your taste!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings lollipops

Author Ashley Fehr

Ingredients

2 cups chocolate white, milk, semisweet or dark chocolate
lollipop sticks

S’mores Toppings (chocolate and white chocolate):

Crushed graham crackers
mini marshmallow bits

Toffee Almond:

slivered almonds
toffee bits

Almond Joy:

toasted coconut
slivered almonds

Sprinkled:

Sprinkles duh

Hearts:

Red and purple candy melts melted

M&M Heart:

Mini M&M’s

Cookies ‘n’ Cream:

crushed Oreos

Chocolate Oreo:

crushed Oreos

Cranberry Almond:

slivered almonds
dried cranberries

Instructions

In the top of a double boiler, melt chocolate over medium heat until smooth.
Pour into a piping bag or large freezer bag (you can do this step with a spoon, but I think piping it into a circle or “glob” is easier). Snip the end off so you have about a ½” opening.
On a baking sheet lined with wax paper, pipe “globs” about 1.5″ in diameter. Insert lollipop sticks into the chocolate, then lightly bang the baking sheet on the table a few times to flatten the chocolate a bit.
Add your toppings as desired. If you’re wanting to write on the lollipops with other colors, you may want to pop them in the freezer for 5 minutes to firm them up.
Set in the refrigerator or freezer, then stack in an airtight container or place in small cellophane treat bags and tie with a ribbon as pictured.

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The post Valentine’s Day Chocolate Lollipops: 10 Ways appeared first on The Recipe Rebel.

Easy Caramallow Fruit Dip and a Gourmet Caramel Apple Bar

Ashley Fehr — Wed, 28 Oct 2015 06:22:39 +0000

An easy, 3 ingredient caramel fruit dip and topping suggestions to make your own gourmet caramel apple bar! A fun fall treat!

Caramel + apples = fall. End of story.

Also, I’m obsessed with easy, 3 ingredient recipes.

You guys, my littlest girl started walking when she was 9 months old. And not 9-months-but-really-almost-10. Like 3 days after she was 9 months old.

And some kids will walk a little bit, but mostly crawl just because it’s easier. I knew this was never going to be her.

All she has wanted to do since she realized she had an older sister is to keep up with her, and she does whatever it takes. So that means I have a 3 year old (and she’s crazy enough on her own), and a 10 month old that wants to be 3.

You think I’m joking, but seriously? The girl is just constantly frustrated because she is not as fast or as tall or as strong as her sister. And in all honesty, she makes the whole cooking/baking/blogging process a little more difficult.

So just because I’m still making and bringing you recipes, doesn’t mean that I wasn’t cooking and photographing with a 9 or 10 month old suctioned to my legs. Hence the 3 ingredient recipes.

I actually found this recipe in an old Taste of Home magazine (Fall 2001) I borrowed for my mom, and I just loved the idea of having a quick, simple, cooked-in-the-microwave dip to dip my apples in all winter long. I love how easy it is to customize and make smaller or larger batches!

So then I had this gorgeous, thick caramel and a bunch of sliced apples and I can’t help but looking around my kitchen for things to dunk them in. Like all those fancy gourmet caramel apples! It’s like a warm, caramel apple fondue party.

Except that I’m not really a big fan of caramel apples. I mean, I love caramel and apple. But when you dunk a whole apple the apple to caramel ratio is just not there, you know? You eat the outer layer and then you’re left with pretty much a whole apple.

Not that eating plain, whole apples is a bad thing — but when I’m going for a caramel apple I want the perfect ratio!

For dunking, I use chopped, salted peanuts, sprinkles (hello, I have a 3 year old), and Skor (or my American friends call them Heath) bits. Here are some other things that would be great:

chopped pretzels
chocolate shavings
crushed Smarties
crushed Oreos

Okay so my mind immediately goes to all of the junk food in my cupboard, but you get the point. Whatever you like!

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Easy Caramallow Fruit Dip and a Gourmet Caramel Apple Bar

An easy, 3 ingredient caramel fruit dip and topping suggestions to make your own gourmet caramel apple bar! A fun fall treat!

Course Appetizer, Dessert

Cuisine American

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 203cal

Author Ashley Fehr

Ingredients

4 cups miniature marshmallows
25 caramels unwrapped
1/4 cup milk I used 1%

Instructions

In a large, microwave safe bowl, combine all 3 ingredients. Microwave on high for 2 minutes, stir. If needed, microwave again for 45 seconds and stir until completely smooth.
Allow to cool for 5 minutes before serving with apples, cookies, or other fruit.

Video

Notes

*This dip reheats very well, so don’t worry if you have to make ahead or have leftovers!

Nutrition

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