Sweet

Funfetti Sugar Cookies

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Buttery sugar cookies flecked with colorful rainbow sprinkles – the perfect treat for Easter.  My youngest requests a funfetti cake for her birthday every year, so this one’s for you Annie!  Even better than the box mix…

This dough comes together quickly, but is best baking after being chilled for an hour – otherwise they spread too thin on the baking sheet.  Take the time to make ahead, and you can even freeze the unbaked cookies so they’re ready anytime you need a quick treat.

I tested several different recipes for this variation, and this cookie stands out as a simple sugar cookie as well – it would be delicious with a little buttercream on top if you need a reason to dress it up.  

Funfetti Sugar Cookies

Print Recipe
Buttery sugar cookies flecked with rainbow sprinkles
Course Cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
1 hour
Total Time 1 hour 25 minutes
Servings 20 cookies

Ingredients

  • 3/4 cup butter room temperature
  • 3/4 cup plus 1 TBSP granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 extra large egg room temperature
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp kosher salt
  • 1/3 cup rainbow sprinkles

Instructions

  • Line two baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla. Mix on low speed until fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  • Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not over mix.
  • Remove the bowl from the stand mixer and stir in the rainbow sprinkles by hand with a spatula or wooden spoon, being careful not to over mix the dough.
  • Using a medium sized cookie scoop, scoop out the dough and place onto one of the prepared baking sheets. Refrigerate uncovered for one hour.
  • Once dough is chilled, preheat oven to 350 degrees.
  • Place cookie dough onto lined cookie sheet, spacing 2 to 3 inches apart. Bake for 9 to 11 minutes. The cookies are done when the edges just begin to turn golden brown and the centers look slightly under baked. The cookies will continue to bake as they cool.
  • Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
  • Store in an airtight container for several days, or freeze for later.

Notes

This recipe is from the blog Brown Butter Blondie - the dough freezes well and you can also freeze the fully baked cookies - these will make the perfect treat for Easter or Mother's Day!  
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Appetizers/Snacks, Breakfast, Sweet

Brown Butter Yogurt Banana Bread with Pecans and Dark Chocolate

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Banana Bread is something everyone loves and has about a dozen recipes for.  I have always made an old recipe using greek yogurt, which closely mirrored this version, which includes the incredible addition of browned butter that this it over the top.  IMO, it’s the ultimate!  Slightly tweaked from the indomitable Molly Bay’s version from her cookbook “Cook This Book”, which is a never ending source of inspiration.  

This is a flexible recipe.  I’ve used several kinds of yogurt (vanilla, plain, greek, non-fat, whole milk) and even sour cream in a pinch – it all works. It also transitions seamlessly from bread to muffins – I sometimes use mini loaf pans as well.  I think it would travel well for care packages too!

Brown Butter Yogurt Banana Bread with Dark Chocolate and Pecans

Print Recipe
A deliciously moist banana bread laced with dark chocolate and pecans
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people

Ingredients

  • 4 over-ripe bananas
  • 10 Tbsp butter (1 1/4 sticks)
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1/2 cup plain or vanilla yogurt (I use whole milk plain)
  • 2 large eggs
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 cup chopped dark chocolate chocolate chips work great too
  • 1 cup chopped pecans (optional)

Instructions

  • Preheat oven to 350 degrees. Lightly grease a (9 x 5) loaf pan with softened butter, and line with a piece of parchment paper for easy removal after baking. (You can also make this into 16 muffins)
  • Brown the Butter: Melt the butter in a small saucepan over medium heat, swirling and stirring frequently as it slowly turns golden in color as the milk solids brown - about 6 minutes. Set aside to cool.
  • Mix the Dry ingredients: In a large bowl, whisk together 2 cups plus 2 Tbsp flour, the baking soda and kosher salt.
  • In another bowl, mash the bananas with a potato masher or a fork, until they are smooth in consistency. Add to that, the brown sugar, vanilla, eggs, yogurt and cooled brown butter. Whisk until everything is combined. Then fold in the dry ingredients, being careful to not overmix. When combined, fold in 1 cup of chopped dark chocolate, and 1 cup chopped pecans (both optional).
  • Pour the deliciously golden batter into the prepared pan, and bake in the center rack for about 1 hour and 10 minutes. Alternatively, this recipe works great for muffins (makes about 16 muffins) which should take 18-20 minutes to bake.

Notes

This recipe is slightly adapted from the indomitable Molly Baz, whose recipe can be found in her cookbook called "Cook This Book"!  Thanks Molly! 
I have made this recipe with both plain and vanilla yogurt, as well as sour cream - all of them work interchangeably and yield delicious results!
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Sweet

Red Velvet Crinkle Cookies

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Red Velvet cookies with a crunchy sugar crust and a chewy center.  A recipe from Broma Bakery https://bromabakery.com/red-velvet-crinkle-cookies/ is the perfect treat for winter and your valentines!

January is a long month.  A really long one.  Especially in New England.  I think it’s important to treat yourself a little more this time of year – and these cookies are super fast and easy to make.  These would also make a great care package for Valentine’s Day!

When it’s snowy outside, or rainy or just gray and dreary, a red velvet cookie can truly brighten things up.  We got our first snow yesterday, so here you go!  A red velvet version of a chocolate mint crinkle cookie my mom makes at Christmas time every year.  It uses a LOT of red food coloring, so be prepared.  If you want to make them without, they are just as delicious, but I highly recommend using if you have it.

Red Velvet Crinkle Cookies

Print Recipe
Red Velvet Cookies with a sugar crust and a chewy center
Course Cookies, Dessert, sweets
Cuisine American
Keyword cookies, holiday, red velvet, valentine
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16

Ingredients

  • 1/2 cup butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla
  • 1/2 tsp red gel food coloring ** you will need more if not professional grade - judge by color of dough
  • 2 cups flour
  • 1/3 cup cocoa powder
  • 1/2 tsp kosher salt
  • 1 1/2 tsp baking powder
  • 1/2 cup granulated sugar for coating
  • 1/2 cup powdered sugar for coating

Instructions

  • Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  • In a stand mixer, combine the butter, brown and granulated sugars, whipping until fluffy. Add the eggs, one at a time, and then the vanilla. Add the red food coloring, and keep going until you have a deeply red base. (see note)
  • In a separate bowl, combine the dry ingredients, flour, cocoa powder, baking powder and salt. Fold the dry ingredients into the wet mixing until thoroughly combined.
  • Fill one bowl with the granulated sugar and another with the powdered sugar. Using a cookie scoop or two spoons, form about 16 cookies into balls, rolling first in the granulated sugar, then in powdered sugar - coat them completely. Place evenly on the baking sheet - they won't spread a ton. Give them one inch between one another. Bake for 10-12 minutes, until soft but set. Cool on a wire rack, and enjoy for days in a tightly sealed container.

Notes

If you are using store-bought food coloring, be prepared to use a lot of it - the cookies will taste delicious without it, but they won't be red without a significant amount, as the cocoa powder tames it.  I order gel food coloring on amazon or buy in a craft store, which is stronger if you want to make these often.  
These cookies come from Sarah Crawford's Broma Bakery blog: https://bromabakery.com/red-velvet-crinkle-cookies/
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Appetizers/Snacks, Sweet

Dark Chocolate Candy Corn Cookies

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Dense Dark Chocolate Cookies studded with Halloween’s iconic Candy Corn

Candy corn seems elicits strong feelings – it’s a love or hate thing, and not much in between.  For those that don’t love candy corn, have faith that these cookies are amazing without the topping, and you can substitute a multitude of other treats – including peanut butter chips.  

These cookies took some recipe testing to reach success.  Candy corn melts into a sticky mess, so we needed to add these at the end.  The trick is to almost fully bake the cookies, and stuff a few candy corn pieces into the tops and bake for another two minutes to finish them off.  

Dark Chocolate Candy Corn Cookies

Print Recipe
Dark Chocolate Cookies studded with Candy Corns
Course Cookies, Dessert
Cuisine American
Keyword Chocolate Cookies, Candy Corn
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 36 Cookies

Ingredients

  • 2 sticks butter, softened to room temp
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 tsp vanilla
  • 2 xl eggs
  • 2/3 cup unsweetened cocoa powder
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 cups candy corn

Instructions

  • Preheat oven to 350 and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
  • Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined.
  • Using a two ounce (1 3/4") ice cream scoop, or a rounded tablespoon, drop mounds of dough on the prepared baking sheets. You are going to bake these without adding the candy corn at first. Bake for 11-12 minutes, then pull the cookies out. Have the candy corn ready to stick into the cookies - I like three per cookie. Gently press them into the soft dough, then return to bake for 2 more minutes exactly. Pull the cookies out, and cool on a wire rack.

Notes

This recipe is based on the Barefoot Contessa Chocolate White Chocolate Chip Cookies.  After testing several versions, I found it only works to add the candy corn at the very end.  Trust me!  
This would also be an amazing recipe to use with peanut butter chips...
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Appetizers/Snacks, Breakfast, Sweet

BEST Pumpkin Bread

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The Ultimate pumpkin bread recipe, filled with pumpkin puree and fresh ginger.  This healthier version of a classic fall treat does everything right – including the use of olive oil. This recipe comes from Molly Baz and Bon Appetit – two of the best resources out there!

Trust me that I’m as big a fan of the Trader Joe’s Pumpkin Bread Box mix as the rest of you.  I stock up on it, and make it regularly.  But sometimes, I like to make it from scratch, using healthier ingredients.  This recipe makes all the effort worthwhile.  I love the use of the entire can of pumpkin puree, vs. so many recipes that only ask for 1/2 cup – what am I supposed to do with the rest of the can?  It amps up the nutritional content, keeps the bread super hydrated (replacing another adjective that NOBODY likes), and adds true pumpkin flavor beyond that of a spice jar.  Replacing often used canola oil with olive oil is another good move – the fruitiness brings out the pumpkin and ginger, making everything meld happily.  

The temperature for cooking this loaf is 325, lower than most recipes, meaning it takes a little over an hour to bake.  If you are rushed and want to cut the time, I have made this in 60 minutes by doing the first 20 minutes at 350 and the last 40 at 325.  You will get a slightly puffed top as pictured above.  

BEST Pumpkin Bread

Print Recipe
The Ultimate Pumpkin Bread recipe filled with pumpkin puree and fresh ginger.
Course Breakfast, Snack, sweet
Cuisine American
Keyword pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12

Ingredients

  • cooking spray
  • 2 1/2 cups all purpose flour
  • 2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/8 tsp ground cloves, or allspice
  • 1 15 oz can pumpkin puree
  • 2 xl eggs
  • 1 Tbsp (plus 1 teaspoon) freshly grated ginger
  • 1 1/2 cups granulated sugar, plus 1/2 Tbsp at the end
  • 1 cup extra virgin olive oil
  • 1/4 cup raw pumpkin seeds

Instructions

  • Preheat oven to 325 degrees. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  • Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  • Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  • Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1/2 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  • Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Notes

This is Molly Baz's recipe from Bon Appetit - I use slightly less sugar on the top, and fewer pumpkin seeds.  This bread also holds on to chocolate chips very well.  I have been known to rush the cook time by starting the first 20 minutes at 350, then another 40 at 325.  You get a puffed top, but it cooks perfectly in an hour if you are rushed.  Thanks MOLLY BAZ and Bon Appetit!  
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Appetizers/Snacks, Sweet

Ted Lasso Shortbread Biscuits

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A classic gets an upgrade, with powdered sugar and vanilla – Ted Lasso style!

If you’ve seen Ted Lasso, you’re familiar with his trademark pink box of “Biscuits” he delivers every morning to Rebecca, ensuing a therapy-worth addiction to the tradition, simply called, “Biscuits with the Boss”.  Shortbread recipes are as simple as baking gets, requiring staple ingredients, little time, and minimal effort. However, the end product seems to outweigh the sum of its parts by miles.  

Shortbread itself dates back to the 12th century in Scotland, where they developed this recipe much like the Italians did with biscotti, baking leftover bread a second time into a biscuit.  Over time, the deal was sweetened with sugar, and lots of butter, leading us to the treat we all know today.  This recipe, based on the Milkbar version of the Ted Lasso cookies (by Christina Tosi), is enhanced by the addition of vanilla.  It’s the use of powdered sugar, vs. granulated, that creates the lift in these seriously updated shortbread bars.  https://milkbarstore.com/blogs/recipes/milk-bar-x-ted-lasso-biscuits, My version is similar, and thanks to a little vanilla, might even be better!  

I even found some little pink boxes for these beauties, which makes them ideal for shipping… more to come on that!

Ted Lasso's Shortbread Biscuits

Print Recipe
A buttery crumbly shortbread bar that defies expectation.
Course Dessert
Cuisine American, british
Keyword shorbread cookie, tedd lasso
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 sticks good quality European Butter, softened
  • 1 3/4 cup sifted powdered sugar
  • 3 Tbsp light brown sugar
  • 3 xl egg yolks
  • 1/2 tsp vanilla
  • 1 3/4 cup sifted all purpose flour
  • 1/2 tsp kosher salt

Instructions

  • Preheat oven to 315 degrees, placing rack in the middle. Grease and line a 8x8 square baking dish with parchment paper, so you can lift the cooled biscuits out easily.
  • In a large bowl, whisk together the softened butter with the sugars, then add the egg yolks and vanilla. You should have a very creamy, thick, yellow paste. In a separate bowl, sift the flour and salt together. Slowly stir in the dry ingredients to the butter mixture, being careful to not overmix. The less you do here, the better - you want a smooth consistency, but crumbly as well.
  • Using damp fingertips (I keep a bowl of water next to the dish) gently press the dough into the prepared baking dish, smoothing as much as possible. Bake at 315 for 40 minutes until the top is golden brown.
  • Let the bars cool completely in the pan - I let them sit for several hours, before lifting out to cut in half, and then into small bars as pictured. Serve with your favorite beverage, or gift in small pink boxes, like Ted!

Notes

This recipe was crafted by Christina Tosi, of Milkbar, and I tweaked it a bit with the addition of vanilla.  The real credit, of course, goes to Ted Lasso.  
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Sweet

Beatty’s Chocolate Cupcakes

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The most decadent and delicious chocolate cupcakes in the world.  The Iconic Barefoot Contessa’s Beatty’s Chocolate Cake get’s a new look in cupcakes.  

I’ve made this recipe as a cake a million times and it never disappoints.  The recipe ultimately is based on a version of the original Hershey’s Baking Powder Chocolate Cake Recipe on the back of the box – I’ve also made that one a bunch.  This one takes things up a notch with the use of  freshly brewed  hot coffee instead of boiling water at the end.  It’s a trick worth trying, and I honestly don’t like the taste of coffee – it just makes the chocolate flavor stand out even more.   The original cake recipe is from the Barefoot Contessa, of course: https://barefootcontessa.com/recipes/beattys-chocolate-cake

I’ve made only a couple of small changes here to adjust the recipe to cupcakes.  First, I double the frosting recipe (Ina agree’s here) and second I put a little more confectioner’s sugar into the frosting for a thicker consistency.  I slightly reduce the instant coffeee granules in the frosting as well – back to that “I don’t love coffee” thing…  Do what you like and double it if you love coffee.  

It’s important to be prepared for the very thin consistency of the cake batter – it’s not something you will scoop into the muffin trays.  Rather, I pour the batter into a glass measuring cup and carefully fill each spot 3/4 of the way up.  

 

Beatty's Chocolate Cupcakes

Print Recipe
The most delicious chocolate cake recipe split into 24
Course Dessert
Cuisine American
Keyword beatty's chocolate cake, chocolate cupcakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24

Ingredients

Chocolate Cupcakes

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder (I use Hershey's)
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup canola or vegetable oil
  • 2 extra large eggs
  • 1 tsp vanilla
  • 1 cup freshly brewed hot coffee

Chocolate Frosting

  • 12 ounces chopped good semisweet chocolate (I like Trader Joe's)
  • 1 lb butter, softened to room temp
  • 2 extra large egg yolks
  • 2 tsp vanilla
  • 3 cups powdered sugar
  • 1 Tbsp instant espresso powder

Instructions

Chocolate Cupcakes

  • Preheat oven to 350 degrees, and grease two 12 cup muffin trays, for a total of 24 cupcakes.
  • Sift together the dry ingredients; flour, sugar, cocoa, baking soda, baking powder, and salt, in the bowl of a stand mixer, fitted with the paddle attachment. Stir together until well blended, about 1 minute, on LOW speed.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet to the dry ingredients, Continue to run at low speed until well combined, scraping the bottom of the bowl as needed.
  • Continuing on low speed, slowly pour in the hot coffee, and mix until smooth in consistency. The batter will be VERY runny, compared to most cake batters. Pour the mixture into a glass measuring cup to more easily pour into the muffin tins, filling about 3/4 of the way up. This should fit exactly into 24 cups.
  • Bake at 350 for 25 minutes, then allow to cool in the pans for 30 minutes. This will ensure even settling, and a better release from the pans. Continue to cool on a baking rack as needed. Set aside until ready to frost. .

Chocolate Frosting

  • Chop the chocolate and place in a glass bowl over a pot of simmering water, stirring slowly until just barely melted. Remove from the heat, stirring until all pieces are smoothly combined, then set aside to cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the butter on medium-high speed until yellow and fluffy, about 3 minutes. Add the egg yolks and vanilla, continuing to beat for another 3 minutes. Reduce the mixer to low speed, then slowly add the confectioner's sugar, and continue to mix for another minute or so once combined, scraping down the bowl as needed. Last, add 2 tsp of the hottest tap water to the instant espresso powder, and slowly add that and the melted chocolate to the frosting mixture, until smooth in consistency.
  • Frost the cupcakes! I like to use a large zip top bag, snipping a small opening in one corner to pipe the frosting on. You can also just spread it - the frosting is so delicious it doesn't matter what it looks like!!

Notes

This is a cupcake version of the Barefoot Contessa's iconic Beatty's Chocolate Cake Recipe.  The only changes I made were to double the frosting recipe, add 1/2 cup of extra powdered sugar (for better consistency) and reducing the amount of coffee granules in the frosting.  Other than that, this recipe is magic on all levels!  
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Appetizers/Snacks, Sweet

Salted Oatmeal Dark Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies – but the BEST ones ever!  This cookie recipe is a slight variation on my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip from last year, with added Dark Chocolate and hearty oats.  

These cookies are salty and sweet but not too sweet – in fact, I envision them being a good upgrade for a s’more instead of the graham cracker. The oats balance out the flavor, and you literally can taste the butter with the saltiness.  Pure heaven.  Two notes – they are delicious when packed after baking – do this by banging the pan on the counter top as soon as you remove from the oven.  Here is a video of the process!   https://www.tiktok.com/@walestable/video/7101690967107079470?_t=8ScWDdYMGnz&_r=1

Salted Oatmeal Dark Chocolate Chip Cookies

Print Recipe
Buttery Cookies with Oats, Dark Chocolate, and Flaked Salt
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients

  • 2 sticks butter, at room temperature I use salted
  • 1/4 cup white sugar
  • 1 cup packed brown sugar
  • 2 Tbsp heavy cream
  • 2 Tbsp light corn syrup
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1/2 Tbsp kosher salt
  • 3/4 tsp baking soda
  • 1 cup rolled oats
  • 1 bag good quality chocolate chips I like Trader Joe's 72%
  • flaked salt for finishing I like Malden

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a stand mixer (or you can do this by hand) combine the butter with both sugars, mixing well until smooth and fluffy. In a small bowl mix the heavy cream, corn syrup and vanilla, then add to the wet ingredients. In a small bowl, whisk the dry ingredients together (flour, baking soda and kosher salt). and add those to the mixer. Last, fold in the oats and chocolate chips, until well blended.
  • Using a 2 inch ice cream scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing about 9-12 per sheet. Sprinkle as desired with flaked salt, and bake at 350 for 12 minutes. When the cookies are done, bang the pans on the counter top. This condenses the cookies and makes the edges even more crispy!
  • Enjoy!

Notes

This recipe is an updated version of my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip - they are simply updated to have the oats and a little chewier texture.  
This recipe is a cookie dough without eggs - it's not a mistake.  So enjoy it raw!
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Sweet

Dark Chocolate Covered Peanut Butter Rice Krispie Treats with Vanilla and Sea Salt

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Peanut Butter Brown Rice Krispie Treats topped with Dark Chocolate and Flaked Sea Salt.  A classic re-done with my favorite flavors, and a touch of vanilla.  There’s a reason the world loves comfort food, and right now I think we can all use a little more of it.  

It’s a simple, no bake dessert that is adored by all ages, and only gets better with the addition of vanilla and sea salt, when topped with dark chocolate.  And possibly, slightly, remotely more healthy with the swap of brown rice cereal?  We can pretend…

My tweaks are that I use slightly less cereal, and make sure to pack them very tight into the baking dish.  Both of these changes make the bars more chewy and last longer without getting hard.  Make sure to store them at room temperature as well.

Dark Chocolate Covered Peanut Butter Rice Krispie Treats with vanilla and sea salt

Print Recipe
Peanut Butter Rice Krispie Treats ,topped with dark chocolate and sea salt
Course Dessert
Cuisine American
Keyword peanut butter rice krispie treats, chocolate peanut butter dessert
Servings 12

Ingredients

  • 1/4 cup butter, plus more for greasing the pan
  • 6 cups mini marshmallows (10 oz)
  • 1/2 cup peanut butter not natural - good old Jiff!
  • 1/2 tsp vanilla
  • 5 1/2 cups brown rice crisp cereal you can also use regular rice krispies
  • 8 oz semi sweet or dark chocolate, chopped chocolate chips are fine too
  • 2 tsp coconut oil
  • flaked sea salt for topping I use Maldon

Instructions

  • Using room temperature butter or softened coconut oil, heavily grease a 9x12 baking dish, then line with a sheet of parchment paper. Set aside.
  • In a large pot, melt the butter with the marshmallows and peanut butter over low heat, stirring often until smooth in consistency. Off the heat, add the vanilla, and then the brown rice cereal. Working quickly, add the hot mixture to the prepared baking dish, making sure to pack it down - this will ensure a chewy texture in the bars later.
  • While the cereal mixture sets, combine the chocolate with the coconut oil, and either using a double boiler or a microwave, slowly melt together, stirring frequently and making sure not to burn. If using a microwave, heat in 30 second increments, stirring between each time - usually a total of about 2- 2 1/2 minutes.
  • Drizzle the melted chocolate over the top of the packed cereal, then top with flaked sea salt. Allow them to cool at room temperature, and store in an airtight container for up to two days. If needed, you can cool initially in the fridge, but do not store them there as they will get very hard.

Notes

These keep great for two days, but only at room temp - keep in a sealed container!
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Sweet

Peanut Butter Balls

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the ultimate holiday treat – chocolate covered peanut butter perfection!

If there is one treat from my childhood that makes me think of Christmas, it’s these chocolate peanut butter balls.  We spent most years celebrating with my cousins, three older boys to our three girls, and they affectionately called them “Elephant Balls.”  We avoided that title and stuck with the more benign “peanut butter balls”.  Whatever you call them, they are delicious and I warn you that if you make them, you should double the batch.  Or triple.  

I neglected to take an ingredient photo for this one, but it’s so simple, it really isn’t necessary.  Peanut Butter, butter, confectioners sugar, Rice Krispies, chocolate and coconut oil.  That’s it.  Just make sure you use the old school Jiff or Skippy peanut butter – the natural stuff just doesn’t cut it in this recipe.  

These require no baking, come together quickly, and despite the mess, they really are fun to make.  It’s a great recipe to get kids involved with.  

Peanut Butter Balls

Print Recipe
crunchy peanut butter balls covered in decadent chocolate
Course Dessert
Cuisine American
Keyword peanut butter balls, chocolate peanut butter
Servings 24 balls

Ingredients

  • 16 oz jar of creamy peanut butter Jiff or Skippy - not the natural stuff
  • 1 stick butter, at room temp or slightly softer
  • 1 lb confectioners sugar
  • 2 cups Rice Krispies cereal
  • 24 oz chocolate chips (semi sweet or milk, or mixed)
  • 2 tbsp coconut oil

Instructions

  • In a large bowl, combine the peanut butter and softened butter, then mix in the powdered sugar. Last, add the Rice Krispies, using your hands to combine all the ingredients into a relatively balanced dough.
  • Line a baking sheet with parchment paper, and start rolling balls of the dough that are roughly the size of a ping pong ball. Stack them on the baking sheet, and refrigerate for 30 minutes.
  • In a glass bowl over a pot of boiling water, melt the chocolate along with the coconut oil until smooth and runny. You can use any kind of chocolate, semi sweet and milk chocolate is a great combination, but pick one or the other if you prefer.
  • When the balls have chilled, and the chocolate is ready, line another baking sheet with parchment paper. Using two large spoons, start dipping the peanut butter balls into the chocolate, dripping the excess before placing onto the new baking sheet. Allow them to cool, and store in the fridge for up to 10 days in an airtight container.
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