Nutella Rice Krispy Treats

This is a recipe that I found while perusing Pinterest a few weeks ago. It looked super quick and easy, and the addition of Nutella really intrigued me. I seriously love that stuff, and had just happened to purchase a Costco size bottle last month! :) Since I had all the ingredients on hand I thought I might give it a whirl... Nevermind I had no reason to make these, my husband doesn't eat chocolate, and I had no one in mind to share them with! I'm pregnant, thats my excuse.

Nutella Rice Krispy Treats

• 5 Cups Rice Krispies Cereal
• 1 (10.5 oz) Bag Mini Marshmallows
• 1/4 Cup Butter
• 1 Cup of Nutella

• 1 Cup Milk Chocolate Chips
• 1 Cup Nutella
• 1 TBSP. Shortening

Measure out Rice Krispies cereal into a large bowl and set aside.

In a medium saucepan over medium heat, 

melt butter and marshmallows together until smooth.

Once marshmallows and butter have melted together,

 add 1 cup Nutella and stir until well combined.

Pour marshmallow mixture over the cereal.

Stir to coat evenly.

Press into a greased pan  

(I used a 9x13 inch pan, but you can use whatever pan you would like to)

Topping:

Heat 1 cup Nutella, chocolate chips and shortening in a double boiler 
over medium/medium low heat until smooth.

Spread over the top of Rice Krispy Treats.

Stick in the fridge and let it set up.

Eat and Enjoy!

adapted from chef in training

Honey Butter

This is probably my very favorite Honey Butter recipe. I got it from my friend Heather, who is literally the master bread maker in these parts. She has this honey butter {or raspberry honey butter} on supply almost every time we are at their home. Make sure you are patient and really whip it for the full time. I promise, it makes all the difference! {ok, you don't HAVE to, but just trust me}. So delicious on a warm homemade roll... or the homemade bread I will post later this week month!

Honey Butter

1 Cup Honey

1 Cup Butter, slightly softened

7 oz. Marshmallow Cream

1 TBSP Powdered Sugar

Beat honey and butter together with electric mixer for 15 minutes. Scrap sides of bowl once or twice to make sure the ingredients are incorporated well. Stir the marshmallow cream and powdered sugar into the honey mixture until well combined. Store in airtight container in the fridge {will hold up nicely for a few weeks}.

**Side note, I was in a hurry once and wasn't paying attention... I threw all the ingredients in @ the same time. DON'T do that. You will have a mess of liquid-y honey butter. Not so great.

Chocolate Chip Marshmallow Bars

This recipe comes from a book my friend Jen Purdy put together for me, of all her favorite recipes. It was an awesome wedding gift, I love it! She's a wonderful cook.

1 C shortening

¾ C sugar

¾ C brown sugar packed

2 eggs

1 t vanilla extract

2 ¼ C flour

1 t baking soda

1 t salt

2 C miniature marshmallows

1 C chocolate chips

(¾ C chopped nuts)

Cream shortening and sugars. Add eggs and vanilla. Add flour, baking soda and salt. Stir in marshmallows, chips (and nuts, if desired).

Spread into greased 9" x 13" pan. Bake at 350° F for 25-30 minutes or until golden brown.

Over The Top Brownies

These things are rich! Be warned, if you make them, you will need to give most of them away or you might go into a sugar coma. I got the recipe over at Real Mom Kitchen. I came across this blog a while back and have really enjoyed everything I have made from it. I did have to make some slight adjustments, but these brownies still tasted awesome! Make sure you give them enough time to cool, or you will find yourself cutting into a warm, gooey mess. And again, daylight was quickly fading, so forgive the picture. RMK has a better one on her site.

Over The Top Brownies

adapted from realmomkitchen

Cookie Base

1 Pouch (1 lb. 1.5 oz) Chocolate Chip Cookie Mix

2 TBSP Cocoa

1/4 Cup Vegetable Oil

2 TBSP Water

1 Egg

Filling

1 Package 8 oz. Cream Cheese, softened

1/2 Cup Granulated Sugar

1/4 Cup butter, softened

2 TBSP Flour

1 tsp. Vanilla

1 Egg

1/4 Cup Chopped Pecans (optional)

1 Cup Semi Sweet Chocolate Chips

2 Cups Marshmallows

Frosting

1/4 Cup Butter

1/8 Cup Cocoa

2 1/2 TBSP Milk

1 1/2 Cups Powdered Sugar

1/2 tsp. Vanilla

1/2 Cup Chopped Pecans (optional)

1. Heat oven to 350 degrees. Spray bottom of a 9x13 inch pan. In a large bowl, stir cookie base ingredients together until smooth. Press dough into the bottom of prepared pan, and set aside.

2. In another bowl, with an electric mixer, mix together the cream cheese filling, adding pecans last (if using). Spread over cookie dough base and sprinkle with chocolate chips.

3. Bake 26 to 28 minutes, or until filling appears to have set. Sprinkle evenly with marshmallows, and continue to cook for 4-5 minutes (watching so as not to burn the mallows). Remove to cooling rack and cool for approx. 30 minutes.

4. In saucepan melt 1/4 cup butter over medium heat. Stir in the cocoas and milk. Heat until mixture starts to thicken. Remove from heat. With wire whisk, gradually stir in vanilla and powdered sugar until well incorporated. Immediately drizzle over brownies.

5. Refrigerate for at least 2 hours (longer if possible) until chilled. Cut bars into 6 rows by 4 rows. Enjoy.

Brown Butter Rice Krispie Treats

I found this recipe over on Smitten Kitchen and thought I would give it a whirl. These are similar to your basic rice crispy treat, but you can taste the brown butter & its delicious. I took this to a friends house the other day and everyone really liked them. Next time you are making rice krispie treats... try this version instead!

Brown Butter Rice Crispy Treats

1/2 Cup Unsalted Butter (I used salted... doesn't really matter)

1 (10 oz.) Bag Marshmallows

Heaping 1/4 tsp. Sea Salt

6 Cups Rice Krispies Cereal, measured and set aside in a large bowl

Coat an 8 inch square pan with butter or non-stick cooking spray.

In a large pot, melt butter over medium-low heat. It will start to foam & then eventually go clear. Eventually it will start to turn brown and have a very distinct smell. Stir frequently, and don't take your eyes off the pot. Butter can go from a wonderfully delicious brown, to a nasty icky brown pretty quickly. When the butter is ready, add the entire bag of mallows & turn the heat off. Stir continually until the mallows are all melted and you have a very smooth consistency.

Remove the pot from the stove and stir in the salt. Pour mixture over pre measured cereal, and stir until well incorporated. Quickly poor into prepared pan and press down firmly and evenly to all the edges of the pan. Allow to cool & then cut into squares.

Delish!