Making meals memorable using fresh and exciting ingredients
We’ve enjoyed a little bit of everything this week…watermelon granita, peach raspberry crumble milk shake, frozen banana & peanut butter bites and lime-mint ice cream bars. Well, it’s time to make a little more room in the freezer ’cause I’ve got 5 more ideas for you to cool off with.
Everyone’s favorite no bake pan of treats with a twist – Hot Fudge & Kit Kat Rice Krispie Treats. So perfect on their own, but absolutely amazing as an ice cream topping!
Happy Saturday! Yes, it’s not our regular day for posting a new recipe but it’s just how this crazy week worked out and I really couldn’t wait another minute to share these RKTs. And a friendly public service announcement to reference the week I’ve had, beware when adopting a piece of carpet from another household, even if you know and love them, you may not know what bugs, etc. that piece of carpet is home to until several months later. I won’t go into the details because after all we’re here to talk about food and the two really don’t go together – enough said.
In an attempt to take a reprieve from cleaning the basement, I decided on another version of these incredible Double Chocolate Salted Caramel Rice Krispie Treats. This time I wanted to include the Kit Kat minis that were staring at me from the pantry and I had hot fudge and the two seemed like a such a lovely couple. Turns out I was right, they are a match made in heaven.
We found out a few weeks back while having friends over for dinner that rice krispie treats and ice cream go very well together. So I made this pan of treats a little differently, I put half of the mixture into a 9×9 pan and spread out the rest on a lined baking sheet to cool. Once it cooled, I broke it a part and served those gooey little pieces over vanilla ice cream. It was total dessert perfection.
Have a wonderful holiday weekend and be sure to check out our side bar for our favorite Cool Treats and Summer Get Together Eats!
Ingredients
Instructions
Notes
*If you want to make part of this as ice cream topping, use a 9x9 pan for making the bars and line a baking sheet with greased foil or a Silpat to make the topping. Put 1/2 of the bar mixture into the pan and the other 1/2 on the baking sheet to cool before breaking into pieces. Store in a ziploc bag or air tight container.
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Happy March 1st! Time to switch gears and get ready to welcome spring!
Today’s 5 is dedicated to sweet St. Patty’s Day treats:
Basically you use the original rice crispy treat recipe and add cake mix and sprinkles. Sounds yummy, huh? These definitely won’t last long at our house!
As we {quickly} approach Christmas it seems that we all have somewhere we need to take a treat. Today we have some ideas from around the web for reindeer inspired treats. They are adorable and sure to be a hit with the kids!
Reindeer Pop Treats from The Idea Room
Reindeer Sandwiches from Little Nummies
Chocolate Covered Marshmallow Reindeer from Betty Crocker Wannabe
Rudolph the Red Velvet Cupcake from SkinnyTaste
Donut Hole Reindeer Pops from Simply Designing
I decided to throw together rice krispie treats one recent afternoon and just rummaged through the pantry to find things that went together. Of course, there were rice krispies and marshmallows, I also had cocoa kripies and Rolo Minis. And as I was stirring the melted marshmallows, I decided at the last minute to add in some caramel sauce. Those bars turned out good, but needed a little tweaking. My oldest daughter loved them and couldn’t wait until we made them again.
I, of course, absolutely love desserts that can be made in a 9×13 pan, for me it’s all about working smarter, not harder So I still wanted a recipe that made enough to serve a crowd, but the classic ratio of 5 1/2 cups of marshmallows to 6 cups of cereal wasn’t enough. It needed more. Make sure you use the biggest bowl that you own for mixing these and another one for heating the marshmallows unless you want to use the stove top.
These Double Chocolate Salted Caramel Rice Krispie Treats may just be the most addictive pan of RKTs I’ve ever made. In an effort to not eat the whole pan, I took some to church and shared a few afterwards while chatting with people. Two people asked me for the recipe immediately and one taste tester proclaimed it to be the BEST rice krispie treat she’d ever had. I guess the only way for you to know if they were right is to make them for yourself. But I wouldn’t recommend staying home alone with the whole batch…you’ve been warned.
Ingredients
Instructions
This post may be shared at one of these fabulous parties Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Melt In Your Mouth Mondays, Recipe Sharing Monday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday, Cast Party Wednesday, Wicked Good Wednesdays, Whimsy Wednesday, Taste and Tell Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, All Things Thursday, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It
All you need:
Oreos (we used the Halloween ones with the orange filling, but any will do!)
Pull and Peel Licorice
Mini M&M’s
Chocolate frosting (from a can works great)
Begin by cutting the pull and peel licorice to the desired length for the legs. Open up the Oreos and place ‘legs’ into the frosting (we put four on each side). Place the top of the cookie back on. Put a small amount of your chocolate frosting onto the Oreos and position them for the ‘eyes’. Simple and fun! My daughter enjoyed making these with me and her class loved them!
I found this fun treat on Pinterest!
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