Kobi's Salted Caramel Marshmallow Crispy Treats

 Super yummy treats from Jakobi's baptism!  

Ingredients

16

Original recipe yields 16 servings

Ingredient Checklist

• 1 cup unsalted butter 
  
• cooking spray
• 1 cup dark brown sugar
• ½ cup heavy whipping cream
• 2 tablespoons light corn syrup
• 2 ½ teaspoons flaked sea salt
• 1 (16 ounce) package miniature marshmallows
• 12 ounces gluten-free crispy rice cereal (such as Kellogg's® Gluten Free Rice Krispies®)

Local Offers

ZIP 

Smith's Food & Drug Center
876 E 800 S
SALT LAKE CITY, UT 84102

Private Selection™ Salted French Butter

Extra rich & creamy churned in the purest French tradition

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Fred Meyer
555 S. 200 W
Bountiful, UT 84010

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Directions

Instructions Checklist

• Step 1

  Spray a 9x13-inch baking dish with cooking spray.

• Step 2

  Place cereal in a large heatproof bowl.

• Step 3

  Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.

• Step 4

  Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

7 Layer Bars/Magic Cookie Bars

Ingredients

• 12 whole (rectangle) graham crackers (about 1 & 1/2 pkgs)
• 1/2 cup butter, melted (salted or unsalted)
• 1 cup chocolate chips (milk or semi-sweet)
• 1 cup white chocolate chips
• 1 cup butterscotch chips
• 1 cup pecan pieces or other chopped nuts 
• 1 cup shredded coconut flakes
• 14 oz can sweetened condensed milk

Instructions

1. Blend graham crackers in a food processor or blender until fine crumbs. Add melted butter to crumbs, mix, and flatten onto the bottom of a lightly greased 9x13-inch baking dish. (Can line dish with parchment paper to lift bars out of pan for easy cutting.) 
2. Drizzle some of sweetened condensed milk over the crust (about 1/3 of the can). Sprinkle with chocolate chips, white chocolate chips, butterscotch chips, nuts, and coconut flakes. Drizzle the remaining sweetened condensed milk evenly over the top.
3. Bake at 350 degrees Fahrenheit for 25-30 minutes, until center bubbles and edges brown. 
4. Allow to cool completely before cutting into bars. To Freeze: Leave a bit of space in between the bars on a sheet tray so they don’t stick together. Freeze bars, then transfer to a freezer safe plastic bag, with wax/parchment paper between the bars, if stacking. Thaw in refrigerator or eat straight from the freezer.

Recipe Notes

*TIP: I like to use parchment paper in my baking dish to easily lift the bars out of the pan, cut off the crusty edges, and then cut them into bars.

Photo and Recipe Source: Dessert Now Dinner Later

No-Bake Rocky Road Chocolate Bars

I seem to be obsessed with different varieties of chocolate, peanut butter and rice crispies.  You can also substitute almond butter for the peanut butter.  Make several hours ahead of time so they can chill in the fridge to harden.

Ingredients

1/2 cup Land O Lakes® Butter

1 (12-ounce) package (2 cups) semi-sweet chocolate chips 

1 cup butterscotch-flavored chips 

1 cup peanut butter 

4 cups crisp rice cereal 

3 cups miniature marshmallows 

How to make

1. STEP 1
   Butter 13x9-inch baking pan. Set aside.
2. STEP 2
   Combine butter, chocolate chips and butterscotch chips in 4-quart saucepan. Cook over low heat, stirring constantly, 4-6 minutes or until melted. Stir in peanut butter until well mixed.
3. STEP 3
   Remove from heat. Add cereal and marshmallows; toss until well coated.
4. STEP 4
   Press mixture onto bottom of prepared pan. Refrigerate until firm.
5. STEP 5
   Cut into bars. Store refrigerated.

Recipe and Photo Source: Land O Lakes

Ooey Gooey Butter Cake

This recipe can be made in bar form with a 9x13 pan or in a round pan as shown above. Last time I made it in a glass 9x13 pan but I think next time I will use a metal pan to get the crust crunchier.  Enjoy!  

Ingredients

Cake

• 1 pkg yellow cake mix
• 2 eggs, room temperature
• 1 tsp. vanilla extract
• 1 stick butter (1/2 cup, 113g), melted

Filling

• 1 eight ounce (8ounce) package cream cheese, room temperature
• 2 eggs
• 1 tsp. vanilla
• 1 stick butter (1/2 cup, 113g), melted
• 4 c powdered sugar

Instructions

1. Heat oven to 350 degrees. (I set my convection oven to 325°F)
2. In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
3. Spray 9-inch by 3-inch round cake pan or a 9x13 pan with baking spray or use a piece of parchment in the bottom of the pan.
4. Press cake mixture into bottom of prepared pan and get as flat as possible.
5. Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
6. Add in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
7. Pour cream cheese mixture over cake mixture.
8. Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
9. Allow to cool before serving.

Recipe and Photo Source:  I Am Baker 

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The Perfect Brownie

I finally found my go-to brownie recipe!  Who knew it would be such a difficult thing to discover, yet here it is.  Enjoy!



2/3 c butter
3/4 c cocoa
1/4 c oil
1 1/3 flour
1 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
2 tsp vanilla
1 c chopped nuts
1 c chocolate chips




Melt butter, oil and cocoa together.  Beat eggs well, add sugar.  Mix in chocolate mixture and vanilla.  Add flour, baking powder and salt.  Mix well.  Stir in nuts and chocolate chips.  Spread in greased 9x13 pan.  Bake at 350 degrees for 30 minutes (start at 25 minutes).  Test if done.  Cool.






Recipe Source:  My friend Julie D.
Picture Source: Copy Kat

Pumpkin Delight

A big shout out to Lil Luna for this delicious recipe!  I switched things up just a little bit, but it is mostly the same.  In the original recipe (and in the picture shown above), there is whipped cream in each layer of the dessert.  I prefer just a whipped cream topping.  Click the link to see original recipe.  It is good, just really tall and....whipped creamy.....which my kids liked, but I preferred less.  Super good as well though!  My husband wants this for Thanksgiving instead of pumpkin pie because the crust is so yum and its really easy to put together.



Mel's version of the Layered Pumpkin Dessert

Ingredients

*9x9 pan:

1 c flour
1/2 c butter
1/2 c chopped pecans
8 oz cream cheese, softened
1 c powdered sugar
8 oz whipped topping
2 1/2 c milk
1 (3 or 5 oz) package vanilla instant pudding mix
1 15 oz can pumpkin puree
1 tsp pumpkin spice

Instructions

1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9.  Bake for 15 minutes at 350 degrees, then remove and let cool.
2. Layer 2: Blend cream cheese and powdered sugar, spread over cooled crust.
3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice. Spread over top of layer 2. (You can add 1 c whipped cream to this layer to make it sweeter).  We prefer it without though.  
4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
5. Let chill for 3 hours or until set.

*I made this dessert for a baby shower recently.  I used a big jelly roll pan.  I needed to triple the crust portion for that sized pan. I imagine for a 9x13 pan, you would need to increase the crust measurements as well. The rest of the topping ingredients I just doubled and it was plenty!  Very heavy tray. Everyone loved it!  Thick crust was delicious.  All of the layers compliment the others perfectly.  I also sprinkled pumpkin spice over the top of the whipped cream layer and it looked really pretty :)

Oh Henry Bars

From what I have noticed, Scotcheroos and Oh Henry Bars are pretty much the same thing....except Oh Henry Bars have peanuts in them, which makes them delightful.  I am not a corn syrup fan in general but this is a super easy recipe to take to just about any event.


Oh Henry Bars

1 c sugar
1 c corn syrup
*Bring to a boil, remove from head and add:

1 C peanut butter
*Stir well and add:

1 c salted peanuts, not chopped
5 c Rice Krispies cereal

*Stir well, spread in buttered 9"x13" pan

*Melt 1 bag of milk chocolate chips and 1 bag of butterscotch chips.  Spread on top and let cool/harden.



Recipe Source: My friend Kim P.
Photo Source: Kitchen Scrapbook

Brown Butter Banana Bars

I got this recipe from my friend Rachelle over at To Die For Recipes.  Oh man, they are good.  Not healthy, but wow, this frosting is incredible.  The browned butter gives it a delicious flavor.  My kids said they liked them as much as my Peanut Butter Bars.  Say what?!  They would be great for any occasion as well.  Rachelle says you can halve the recipe, no problem.

Ingredients:

BANANA BARS:

1 1/2 C sugar
1 C sour cream
2 eggs
1/2 C butter, softened
1 3/4 C mashed, ripe bananas (about 3-4 bananas)
2 tsp vanilla
2 c flour
1 tsp baking soda
3/4 tsp salt
1/2 c chopped walnuts (optional)


BROWN BUTTER FROSTING:

1/2  C butter
4 C powdered sugar
1 1/2 tsp vanilla extract
3 TBSP milk
1/4-1/2 tsp salt


1. Heat oven to 330F. Grease a 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. 

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract, salt and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Side note:  My frosting needed extra milk.  It was pretty thick without it.  I will keep experimenting, as I was letting my daughter help stir in the powdered sugar and it was taking her awhile.  I wonder if this made a difference?

Recipe Source:  To Die For Recipes
Picture Source: Many Makings

Triple Chip Blondies

My friend Jenny makes these bars all the time.  I kept asking for the recipe and she told me it was on the Our Best Bites website.  I had heard of their website, but never been on it before.  They look like they have some good recipes there so I will need to check more of them out.  Anyway, these bars do not contain any baking powder or baking soda-in case you do a double take like I did when I read the ingredients.  This dessert is rich and dense, but super easy and great to serve when you need a quick dessert.  Also, the recipe is for a 9x13 pan, but Jenny experimented and they can be made thick in a 9x13 pan or thin in a 12x16x1 (large cookie sheet with a 1" raised edge all the way around).  Just watch the baking time if you make them thinner so they get too dark.  They are so rich you would be happy with both versions.  Also, the chocolate drizzle on top is optional in my opinion.  :)  You can also easily switch out the chocolate chips for whatever you have on hand.  Enjoy!

Triple Chip BlondiesSource: Our Best Bites

Ingredients:

1 cup (2 sticks) salted butter
2 cups light brown sugar
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with the back of a knife
2/3 cup chocolate chips, plus 1/3 cup for drizzling on top
2/3 cup white chocolate chips
2/3 cup peanut butter chips or butterscotch chips
1 teaspoon coconut oil or shortening

Instructions:

Preheat oven to 350. Spray a 9×13″ pan with non-stick cooking spray. Set aside.

Melt the butter. Combine in a large mixing bowl with the brown sugar. Add the vanilla and the eggs and beat on medium speed until combined. Add the flour and mix until just combined. Add the chocolate chips (excluding the 1/3 cup reserved chips), white chocolate chips, and peanut butter or butterscotch chips and mix until combined.

Transfer the batter to the prepared pan and bake for 20-25 minutes or until golden brown on top. Allow to cool completely. When cool, combine the reserved chips and the coconut oil or shortening in a small freezer zip-top bag, seal it, and heat it in the microwave in 15-second increments, mashing the bag with your hands until the chocolate and oil are smooth (repeat as long as necessary). Cut a small corner out of the bag and squeeze the melted chocolate over the baked blondies. Allow to cool completely before cutting into bars.

Rich Chocolate Brownies A La Mode

Ok, these brownies are rich....almost fudge-like.  they were amazing hot from the oven and served with ice cream.  i personally wouldn't serve them any other way, as the richness factor is off the charts and the only thing that balances that out is more sugar, right? ;)  

INGREDIENTS

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

DIRECTIONS

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

Recipe Source: Mel's Kitchen Cafe

Photo Source: Dreamy Cakes