Salted Lemon Shortbread
Buttery Shortbread with Lemon Zest and a salty sweet crust. This is a tweaked version of Alison Roman’s Salty Lemon Shortbread from her cookbook, Something Sweet.
My Ted Lasso Shortbread https://walestable.com/ted-lassos-shortbread-biscuits/ is one of the most popular recipes on this blog, and it took a little time to make it right. I took a nod from that recipe and applied it to Alison’s Salty Lemon Shortbread to make a thicker, more dense version that is flecked with bright lemon flavor and the perfect amount of salt to bring all the flavors together. It’s delicious and the perfect thing for spring gatherings, starting with Easter and especially Mother’s Day!
The lemon sugar topping makes the crust crisp and savory all at once, and it truly sets this recipe apart from the rest. It makes me think of my mom, who often makes something similar to top dutch babies for breakfast – a multi-tasking topping!
Salted Lemon Shortbread
Salted Lemon shortbread with zest and a buttery finish.
Ingredients
- grated zest of 3 lemons
- 1 cup sugar - DIVIDED; 3/4 cup, plus ¼ cup
- pinch kosher salt
- 2 ½ sticks butter cold, cut into 1” pieces
- 1/4 cup powdered sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 2 ¼ cups flour
Instructions
- Preheat the oven to 350°F. Butter and line a 9x9 cake pan with parchment paper.
- In a small bowl, combine one-third of the grated zest (from 1 lemon), ¼ cup sugar and a good pinch of flaky salt. Use your fingers and rub the mixture together until the sugar is tinted yellow and smells deeply of lemon. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, the remaining ¾ cup granulated sugar, the remaining lemon zest, kosher salt and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. In the beginning it will look like the cold butter won't break down, but give it time. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour and beat just to blend.
- Pat the dough into the prepared pan, using your palm and dipping your fingers in a bowl of cold water. I also use a piece of parchment paper to smooth the surface. Sprinkle the top with the lemon-rubbed sugar, pressing it into the raw dough.
- Bake until the top, bottom and edges are all nicely browned and the dough is set and firm to touch (but still slightly malleable), about 35 minutes. It is best to let the dough cool completely before removing.
- When cooled, lift the shortbread out of the pan, cutting it into four equal squares, and then each square into four log bars. The bars will keep for days at room temperature, and will freeze for weeks after baking - wrap in plastic wrap and thaw to room temp before enjoying.
Notes
This recipe is a combination of my own Ted Lasso Shortbread, and the genius Alison Roman's Salty Lemon Shortbread from her latest cookbook Sweet Enough - it's a cookbook about dessert for people who don't like dessert (not me!) but it's packed full of gorgeous recipes. This shortbread is slightly less sweet than the Ted Lasso, but the salty lemon flavor is addicting and I highly recommend trying this out! Thank you Alison...
Note - I have changed the thickness and pan used to mirror the texture of my Ted Lasso recipe, so if you make her version, the cook time will be significantly less.
Super Bowl Recipes
Top 10 things to make for the big game! Even if our Patriots aren’t in the mix, it’s a fun time to make some good food and hang with friends – below are the top 10 Superbowl recipes to make this weekend – enjoy!
Buffalo Cauliflower Bites with Yogurt Ranch – this one is so good it will even satisfy the carnivores in your crowd! https://walestable.com/buffalo-cauliflower-bites-with-yogurt-ranch/
Not just for the holidays… The Best Chex Mix, EVER. https://walestable.com/the-best-chex-mix-ever/
Cheesy Baked Buffalo Chicken Dip. This is the Super Bowl, in a bowl. https://walestable.com/cheesy-baked-buffalo-chicken-dip/
Spinach Artichoke Dip – the classic done right. https://walestable.com/spinach-artichoke-dip/
Stromboli – this one is better when made ahead, can be filled with whatever you desire, feeds a crowd and is fun to make. https://walestable.com/strombolis/
BBQ Chicken Meatball Burgers – enough said. https://walestable.com/bbq-chicken-meatball-burgers/
Seared Flank Steak and Blue Cheese Quesadilla’s – one of the older recipes on this blog that’s worth revisiting. Can sub cheddar if you don’t love the blue cheese… https://walestable.com/walestable-com-flank-steak-and-blue-cheese-quesadillas/
Everything Bagel Seasoning Grilled Cheese Sandwiches! https://walestable.com/everything-bagel-seasoning-grilled-cheese-sandwich/
Game Day Beef Chili – my favorite of all the chili recipes out there. All beef, no beans, loads and loads of slow cooked flavor. Trust me. https://walestable.com/game-day-beef-chili-ultimate/
Retro Chocolate Peanut Butter Squares – this six ingredient, no bake wonder might be the most delicious thing you’ve ever seen. This one is fun for kids to help make too! https://walestable.com/retro-chocolate-peanut-butter-squares/
Aunt Beatty’s Chocolate Cupcakes – a single serving of the world’s best chocolate cake https://walestable.com/beattys-chocolate-cupcakes/
Ina’s Outrageous Brownies
Intensely chocolate, dense and delicious sheet pan brownie from the Barefoot Contessa. These Outrageous Brownies have stood the test of time with legendary reviews and a loyal following. Make these for the Super Bowl, your sweetheart, or just because it’s been a long winter and it’s only February 3rd! We all deserve a treat right now…
This is a recipe I have made countless times, and it’s one I always fall back on when needing to feed a crowd. The batter fills a 1/2 sheet pan, which yields 20 GOOD size brownies, and if you don’t have that many to feed, they freeze beautifully! Just make sure to underbake a bit…
The deep chocolate flavor is intensified by the addition of espresso or coffee granules. As someone who strongly dislikes the taste of coffee, I can attest that this only makes the chocolate taste better – there is no hint of coffee. It’s a trick you’ve seen in the Aunt Beatty’s chocolate cake & cupcakes, and it shows up for good reason. Much like salt, it simply amps up the flavor.
The hardest part in this simple recipe is waiting for the chocolate mixture to cool enough to add to the rest of the ingredients – otherwise these are simple and fast to make – all in, under an hour start to finish.
Ina's Outrageous Brownies
A giant tray of decadent chocolate brownies for a crowd
Ingredients
- 1 pound butter
- 28 ounces semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 6 extra-large eggs
- 2-3 Tbsp instant coffee granules
- 2 Tbsp vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
Instructions
- Preheat the oven to 350 degrees. Line up a rack in the middle of the oven for the brownies.
- Butter and flour a 12 x 18 x 1-inch baking sheet, and line with parchment paper. This is also known as a 1/2 sheet pan.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Once melted, add the sugar, coffee (or espresso - see note below if using) granules, and vanilla, stirring until fully combined. Allow to cool slightly. In a large bowl, stir the eggs gently with a whisk. Add a small amount (1/2 -3/4 cup) of the warm chocolate into the eggs, tempering the mixture. Then slowly add the rest of the warm chocolate mixture, then allow to cool to room temp.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 15 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 -15 more minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Notes
NOTE: I find instant espresso easier to find than instant coffee granules - this has a stronger flavor, so please use only 1 Tbsp if using espresso.
I have updated this recipe to work a little easier when mixing the ingredients. The original recipe from the Barefoot Contessa, is here, and also includes walnuts, which I omit. https://barefootcontessa.com/recipes/outrageous-brownies
Samoa Macaroons
Caramel Coconut Macaroons drizzled with chocolate, just like the iconic Girl Scout Cookies! Just in time for the big game, and perfect for Valentine’s Day – a great winter treat with a taste of sunshine…
Samoa’s top many people’s list for their favorite Girl Scout cookie – including mine. I love coconut macaroons, and this recipe mimics an old classic I have made for years, with the addition of homemade caramel sauce. The chocolate drizzle brings everything over the top – I think you’ll find these taste even better than the OG version – sorry girl scouts… Thank you Broma Bakery for this beast of a cookie! https://bromabakery.com/samoa-macaroons/
The decadence of this treat lies in the delicious base of homemade caramel sauce, a 4 ingredient star that is easy to make and something you should do often. This is legit delicious straight up out of the jar, or poured on top of just about anything you are in the mood for. My only issue is garnering enough patience to let the stuff cool before digging in.
Samoa Macaroons
Caramel Macaroons drizzled with chocolate like the classic Girl Scout cookie
Ingredients
- 2 egg whites
- 1/2 cup caramel sauce *recipe below
- 1/2 cup sweetened condensed milk
- 2 tsp vanilla extract
- 14 oz sweetened shredded coconut
- 2 Tbsp flour
- 1 1/2 cups chocolate chips
- 1 Tbsp coconut oil
Homemade Caramel Sauce
- 1 cup sugar
- 6 Tbsp butter
- 1/2 cup heavy cream
- 1/2-1 tsp kosher salt * if you use salted butter skip this
Instructions
- Fit a stand mixer with the whisk attachment. Make sure that bowl is clean and completely dry before placing the egg whites in. Beat on low speed, gradually increasing to high and beating until light and stiff peaks form. You can also use a hand mixer or good old wire whisk!
- In a separate, small bowl combine the caramel sauce, sweetened condensed milk, flour, and vanilla extract. Whisk until and completely combined and smooth.
- Use a rubber spatula to fold the caramel and milk mixture into the egg whites. As you fold, scrape down the sides of the bowl, repeatedly folding the mixture over itself to evenly incorporate the caramel and milk into the egg whites without deflating them. Repeat until no streaks of unmixed egg whites remain.
- Last, fold in the coconut.
- Use a 2 ounce cookie scoop to scoop out the macaroons 2 inches apart onto a cookie sheet lined with parchment paper.
- Bake the cookies at 325° for 12 - 14 minutes or until the macaroons are brown on the top flakes of coconut and sound hollow in the middle.
- If desired, you can add chocolate to the macaroons. To do this, melt the chocolate chips with the coconut oil in the microwave at 30 second intervals until smooth in consistency. Dip the bottoms into the chocolate or simply drizzle over.
Homemade Caramel Sauce
- In a heavy bottomed sauce pan, heat the sugar on medium low heat until it's completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn. This process takes about 10 minutes total.
- Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right! Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!
- Pour into small bowl or cup and allow to cool completely before using.
Notes
This recipe comes from Broma Bakery - I added the chocolate instructions based on what works for me - I think they're better with the chocolate! https://bromabakery.com/samoa-macaroons/
Melty Chocolate Brownies
Dense and deeply chocolate delicious brownies – the ultimate brownie recipe is easy and quick, with no mixer required. The buttery finish will blow your mind.
This recipe is taken directly from Half Baked Harvest, titled the crinkle top brownie. I use a smaller pan than the original recipe to make a deeper brownie – the original is linked here https://www.halfbakedharvest.com/crinkle-top-brownies/
Whipping the eggs with a whisk before incorporating them into the batter gives these brownies an undeniably unique texture that is both dense and light at the same time; almost fluffy with a crunchy top – hence, the “Crinkle Top” title used at Half Baked Harvest. My favorite part is the buttery chocolate flavor. It all comes together perfectly – this is truly a foolproof recipe.
The last trick is saving some of the chocolate chips to incorporate at the very end before baking – giving a series boost of extra chocolatey delicsiousness!
Melty Chocolate Brownies
Dense and deeply chocolate crinkle top brownies
Ingredients
- 2 sticks salted butter (1 cup) plus more for greasing the pan
- 2 cups semi-sweet chocolate chips (divided) (divided)
- 1 1/2 cups sugar
- 1 Tbsp vanilla extract
- 2 tsp instant coffee granules
- 4 large eggs at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350 degrees. Grease and line a 9x9 inch pan with parchment paper.
- Set up a double boiler using a bowl over a pot of boiling water, and melt together the butter and 1 1/2 cups chocolate chips until melted and smooth. Alternatively, you can do this in the microwave (at 30 second intervals), but you need to be careful to not burn the chocolate. Stir in the sugar, vanilla, and instant coffee. Set aside to cool for a minute.
- In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.
- Evenly spread the mixture into the prepared baking pan. Bake for 25-30 minutes or until the brownies are just set. Let cool (or not) and dust with powdered sugar. Enjoy!
Notes
These brownies come from Half Baked Harvest, linked here as the crinkle top brownies - in my opinion the ultimate brownie recipe: https://www.halfbakedharvest.com/crinkle-top-brownies/
Chewy Ginger Oatmeal Molasses Cookies
Perfectly spiced, salty and sweet, crispy on the edges and chewy in the center, these cookies are indulgent, and keep for DAYZ…
These cookies are a delicious find from Sarah at Broma Bakery, a favorite baking site I frequent. The only changes I made were to swap coconut oil for the shortening (it felt right, and works exactly the same way for texture) and an added sprinkling of kosher salt to the top of the cookies before baking. I believe in the changes, but the recipe credit goes all the way to BROMA https://bromabakery.com/ginger-oatmeal-molasses-cookies/
The texture of these cookies is enduring, and crave-worthy. They keep their consistency for days, with the gooey centers staying tender, and the crunchy edges aging with grace. One of the cool tricks here is to wet the flat bottom of a glass, dip it in water, then sugar, and squash the dough into bakable bliss. It might be something to replicate going forward, with just about anything you eat. Finish with a few extra sprinkles of kosher (or malden – go BIG!) salt and you have the ultimate salty sweetness sitch.
Chewy Ginger Oatmeal Molasses Cookies
perfectly salty and sweet the ultimate chewy ginger molasses cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup sugar + more (1/4 cup) for coating the cookies
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cloves OR all spice
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 1 egg
- 1/4 cup molasses
- 3/4 cup old fashioned oats
- 1/2 tsp kosher salt to finish
Instructions
- Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves (or all spice), and salt. Make a well in the center of the dry ingredients and add the melted and cooled coconut oil and egg. Stir well. The dough will be crumbly. You’re doing it right.
- Pour in the molasses and oats and stir everything together until combined.
- Use a large cookie scoop to make large dough balls, placing them 3 inches apart on the prepared cookie sheet.
- Now it’s time to flatten out the cookies. Grab two small bowls and fill one with water and one with granulated sugar. Take a flat bottomed glass, dipping the bottom of the glass in the water and then the sugar. Press the sugar coated bottom firmly into the dough ball to flatten it out, leaving behind a thick sugar coating on top of the cookie. This will give the cookies their signature crunch. Sprinkle with a few grains of kosher salt before baking.
- Bake at 375°F until the edges are golden brown and the centers have puffed up, but are still raw in the middle, about 11 minutes.
- Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!
Notes
This is a recipe from Broma Bakery, which has been changed slightly by using coconut oil in place of shortening, and adding a sprinkle of kosher salt at the end. The recipe is amazing as it is - thanks Broma! https://bromabakery.com/ginger-oatmeal-molasses-cookies/
Old Fashioned Apple Crisp
Absolutely the best apple crisp recipe from the Barefoot Contessa – the only version you’ll ever need!
Thanksgiving is a time for pie, but apple crisp has another very important seat at the table. This recipe is flawless in its simplicity – easy to make with kids, can be done in advance, and is utterly delicious! If you want to make it ahead, I would suggest assembling it and baking at the time you want to serve it.
This recipe makes a large baking dish sized batch, but can also be divided into smaller portions – I love to bake it in smaller cast iron skillets, so you can choose what works for your crowd size.
Old Fashioned Apple Crisp
the best apple crisp recipe from the Barefoot Contessa
Ingredients
- 10-12 Macoun or Granny Smith apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 Tbsp freshly squeezed orange juice
- 2 Tbsp freshly squeezed lemon juice
- 1/2 cup sugar
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp kosher salt
For the Topping
- 1 1/2 cups flour
- 3/4 cup sugar
- 3/4 cup light brown sugar packed
- 1/2 tsp kosher salt
- 1 cup rolled oats
- 1/2 pound cold unsalted butter diced
Instructions
- Preheat the oven to 350 degrees. Butter a 9 by 13 baking dish, or two smaller cast iron skillets.
- Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
- To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. You can also use a pastry cutter to break everything up and combine. Scatter evenly over the apples.
- Place the crisp on a sheet pan (lined with tinfoil for easier clean-up) and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Notes
This recipe is the classic Barefoot Contessa's Old Fashioned Apple Crisp - it's the only recipe you'll ever need for this seasonal treat! https://barefootcontessa.com/recipes/old-fashioned-apple-crisp
Labor Day Weekend Recipes
The best recipes from Walestable for the perfect end of summer celebration. Below you’ll find what I think are the top 10 recipes from the archives, for whatever you have going on these next few days! Appetizers, Salads, Dinners, and Desserts…
It doesn’t get much easier than this for a travel friendly, room temp happy, and crowd pleasing EASY app! Herb marinated goat cheese uses whatever herbs you have in the garden or on hand (you can substitute dried here too if that’s what you’ve got!). Just let it sit for a while before serving. https://walestable.com/marinated-goat-cheese-appetizer/
Lunch on the beach, the boat, or just on the go calls for these tailgate dogs – it’s not even a recipe, just a post with a trick or two about keeping things warm and delicious with everyone’s favorite lunch – hot dogs! https://walestable.com/make-ahead-tailgate-hot-dogs-picnic-food/
Greek Pasta Salad with Basil and Feta is another ideal summer salad that can sit at room temperature and goes with anything on the grill. It also makes a great lunch with a side of sliced prosciutto and fresh peaches! https://walestable.com/greek-pasta-salad-with-basil-and-feta/
MAINE. LOBSTER. ROLLS. https://walestable.com/maine-lobster-rolls/
One of my favorite recipes on this blog to date, from long ago, and not to be forgotten – skillet pizza with corn, bacon, and chives. https://walestable.com/skillet-pizza-with-corn-bacon-and-chives/
Spaghetti alla Nerano is a tweaked version of the famous La Scoglio favorite, made easier and faster, but just as delicious – a Walestable favorite! https://walestable.com/spaghetti-alla-nerano/
Basil Chicken Saltimboca is my most recent post but so perfect for end of summer I had to include it here! https://walestable.com/basil-chicken-saltimbocca-with-burst-tomatoes-and-burrata/
BBQ Chicken Meatball Burgers are a perfect fit for any time of year, especially Labor Day! Healthier with ground chicken, and full of all the barbecue flavor you want. https://walestable.com/bbq-chicken-meatball-burgers/
This is an olde recipe for Dark Chocolate Brownie Ice Cream Sandwiches, which is probably the my favorite dessert on this blog to date! https://walestable.com/dark-chocolate-brownie-ice-cream-sandwiches/
Another recent one that deserves a spot in this round up, we’ll finish the dessert series for Labor Day with this treat that also makes a great lunchbox snack for the week ahead, if you have any leftover! Retro Chocolate Peanut Butter Squares… https://walestable.com/retro-chocolate-peanut-butter-squares/
Because we needed a bonus recipe, this is the cocktail for the win! Dark Rum Southside’s… https://walestable.com/dark-rum-southsides-with-fresh-lime-juice/
Retro Chocolate Peanut Butter Squares
Peanut Butter Chocolate perfection in a classic childhood treat! It’s just about care package season, and while these won’t ship well, they will be available for local delivery!
It’s almost time for back to school cooking, but before we hit full stop on summer, I’m posting this recipe that reminds me of my own childhood. I was lucky to spend my summers at Ocean Point in Boothbay Harbor, where life was at a slower pace. I have many fond memories of making these no bake treats with my friends. Apparently sometimes we did this in houses without the adults around, as noted in the recipe from the Ocean Point Cookbook pictured below.
This recipe has been tweaked a bit for some extra graham cracker flavor, and a touch less sugar in the ratio – still just as delicious, and the right balance of salty and sweet. These would make an excellent snack for the first day of school too!
If you want to see a quick video of these being made, click this link: https://www.tiktok.com/@walestable/video/7268029208004136234?_r=1&_t=8euvyaLwD66
Retro Chocolate Peanut Butter Squares
A classic take on the no bake chocolate peanut butter bar everyone loves
Ingredients
- 2 cups graham cracker crumbs (from about 2 sleeves of graham crackers)
- 2 cups confectioners' sugar
- 1 cup butter - melted
- 1 cup smooth peanut butter
- 1 ½ cups semisweet chocolate chips
- 4 Tbsp smooth peanut butter
Instructions
- In a large micro-wave safe bowl, melt the two sticks of butter. Stir in the cup of peanut butter, then add the graham cracker crumbs and confectioners' sugar until well-blended. Press evenly into the bottom of an ungreased 8x8" baking pan.
- Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth (usually about 2 mins total). Spread mixture over crust.
- Refrigerate for 30-60 minutes before cutting into 16 squares.
Notes
This recipe is based on my childhood favorite summer treat, the no bake chocolate peanut butter bars I used to make with friends. It's a great recipe to make with kids, and comes together with only a handful of pantry ingredients.
Confetti White Chocolate Chip Rice Krispie Treats
Rice Krispie Treats stuffed with White Chocolate chips and confetti sprinkles.
A fun and easy no-bake treat for all your summer celebrations – the treat that makes kids of all ages smile! A little upgradee for this old school favorite, comes from Broma Bakery, with flecks of sprinkles and white chocolate chips throughout. https://bromabakery.com/funfetti-rice-krispie-treats
This comes together in minutes, and requires only chilling time to set after you melt the marshmallows. It couldn’t be simpler, and is perfectly festive for the upcoming Fourth of July!
Two tips I took from this recipe which I will use going forward with my Rice Krispie treats are, 1 – instead of adding the mixture to the hot pan, pour the melted butter and marshmallow to a mixing bowl and stir in the cereal off the heat, and 2 – mix gently with the sprinkles, as they can melt and turn into a rainbow mess!
Confetti White Chocolate Chip Rice Krispie Treats
Rice Krispie Treats stuffed with confetti sprinkles and white chocolate chips
Ingredients
- 1/2 cup salted butter
- 16 ounces marshmallows
- 6 cups rice krispies cereal
- 1/3 cup rainbow sprinkles plus more for topping
- 1 cup white chocolate chips
Instructions
- Line a 9×9 pan with parchment paper and then grease with cooking spray. Set aside.
- In a small saucepan over medium heat, melt the butter. Add in the marshmallows and stir with a spatula until fully melted. Remove from the heat immediately.
- Pour the marshmallow mixture into a large mixing bowl and add the rice krispies cereal. Use a rubber spatula to fold together until evenly coated. It helps to coat the spatula with cooking spray too.
- Gently fold in the rainbow sprinkles and the white chocolate chips.
- Transfer the mixture into the prepared pan and use a greased rubber spatula to spread the mixture into an even layer. You can also put a little butter on your fingertips and press the mixture into an even layer.
- If desired, top with more white chocolate chips and sprinkle with a few more sprinkles.
- Place in the fridge to set before cutting into 16 squares. Enjoy!
Notes
This is a great recipe from Broma Bakery - thank you Sarah! https://bromabakery.com/funfetti-rice-krispie-treats/
