Sugared & Stirred

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Bars

Dark Chocolate Rice Krispie Treats

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Easy and quick Dark Chocolate Rice Krispie Treats are a chocolate-y twist on the classic marshmallow treats. With dark chocolate, Dutched cocoa powder, and extra marshmallows, I promise these delicious bars won’t last long!

Dark Chocolate Rice Krispie Treats

There’s nothing quite like an ooey gooey (do we hate this word?) rice krispie treat. The sweet marshmallow and crispy cereal make for a magical combo that delights both children and adults alike – at least here in America where many of us grew up eating them. You may be wondering if it’s the nostalgia that motivates a woman in her thirties to eat two of these big, chocolate-loaded treats in one sitting , but I’m here to assure you that no, it’s not. It’s the dark chocolate, sweet, sweet mallow, and flakey sea salt all combined for the perfect weeknight (or weekend) treat!

Here’s Why You’ll Love Them:

  • They’re no-bake
  • You make them in one pot
  • There’s little waiting/down time – you can eat these right away!
  • The extra marshmallows make the bars soft
  • They stay “fresh” for days
  • You can customize the topping

What You’ll Need

  • Mini marshmallows are the main ingredient! You can use mini or regular marshmallows as long as you have a total of 15oz/427g.
  • Rice Krispies cereal is the second main ingredient. Any brand of “crispy rice” cereal will work – just don’t use the puffy kind.
  • Dark chocolate in bar or chip form bring extra gooeyness and flavor to these bars. You can use a semi-sweet chocolate here as well, but the treats will be a tad sweeter. I LOVE the balance the dark chocolate brings to the sweetness of the marshmallows.
  • Plant-based butter (or regular butter) is added to bring flavor and helps you coat all the cereal in the marshmallow mixture.
  • Dutch-process cocoa powder is darker in color and richer in flavor that regular, natural cocoa powder. The Hershey’s Special Dark Cocoa is Dutched and easier to find than some other brands. Natural cocoa powder will work as well, but your bars will be lighter in color.
  • Flakey sea salt adds a little oomph to these bars. And how pretty does it look on top?! I like the way the slight saltiness pairs with the sweetness of these bars. So delicious!

Even More Chocolate on Chocolate Recipes

Double Chocolate Banana Bread
Triple Chocolate Inside Out Cookies
Chocolate Birthday Cake with Chocolate Frosting
Double Chocolate Rye Cookies
Yield: 15 Treats

Dark Chocolate Rice Krispie Treats

Dark Chocolate Rice Krispie Treats

Your favorite no-bake treat made extra delicious with tons of dark chocolate flavor! These easy bars whip up in no time...and won't last long!

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/4 cup (57g) plant-based butter (or regular butter)
  • 4.4oz (125g) dark chocolate, divided
  • 9 cups (427g) mini marshmallows
  • 1/4 cup (30g) Dutched cocoa powder
  • 6 cups (228g) crispy rice cereal
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Prepare a 9x13" pan with non-stick spray and parchment paper.
  2. In a large pot, add the butter, 50g of chocolate, all of the marshmallows, and the cocoa powder. Stir constantly until everything is melted together and well combined. Be careful not to let the chocolate sit in the bottom of the pan as it could burn.
  3. Add the crispy rice cereal and quickly stir until all the cereal is well-coated with the chocolate marshmallow mixture.
  4. Spoon the mixture into the prepared pan and gently press down until you have an even layer. Don't press too firmly as this can make the treats hard. Allow the treats to set for 15 minutes to cleanly slice OR enjoy them right away.
  5. If you're slicing into bars, pull the set mixture up and out of the pan. Slice into 15 squares.
  6. Melt the remaining 75g of dark chocolate (see Note 1) and drizzle over each bar. I like to add my chocolate to a piping bag fitted with a small, round tip. A ziploc bag will work, too!
  7. Top with flakey sea salt and enjoy!
  8. Store leftover in an airtight container at room temperature.

Notes

  1. I like to melt mine using the double boiler method. Simmer 1" of water in a small saucepan. Place a heat-proof bowl on top, being sure it doesn't touch the water. Add the chocolate to the bowl and stir constantly until just melted.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Chocolate Chip Cookie Dough Squares

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Your favorite chocolate chip cookie dough made safe to eat! Dunk or drizzle these Chocolate Chip Cookie Dough Squares in melted chocolate for the ultimate snack. And go ahead and eat as much as you’d like. These squares are irresistible!

Chocolate Chip Cookie Dough Squares

Are you a big fan of eating cookie dough by the spoonful? Yeah, me, too. Give me a classic chocolate chip cookie dough any day and I will be sneaking bites until it’s gone. These Chocolate Chip Cookie Dough Squares are the ultimate cookie dough snack. I’m talking straight up dough (following my fave one bowl recipe) enveloped, or drizzled, in luscious dark chocolate. They’re made with classic ingredients, so the taste is just like the cookie dough we all grew up with. Sugary, buttery, and filled with chocolate!

To make this cookie dough safe to eat, you’ll replace the egg with unsweetened applesauce (an idea I got after eating my way through three tubs of EatPastry dough – it’s fine, I blame Costco) and use heat-treated flour. Yeah, that means this dough is very conveniently vegan! But don’t fret, if you’re not dairy-free or vegan, regular butter will work just as well in this recipe – just be sure to refrigerate your leftover squares!

What is Heat-Treated Flour?

I have to admit, the idea of treating my flour prior to scarfing down spoonfuls of dough is pretty new to me. Since edible cookie dough became all the rage a few years ago, I saw more bloggers talking about heat-treating flour. Because raw flour can contain harmful bacteria, it’s always recommended that the flour is heated to a specific temperature to kill any bacteria that could make us sick before consuming it. Yes, technically, we could get sick from eating classic cookie dough, even when there are no eggs involved! But don’t fret, heat-treating flour is simple, and you can even buy your flour already heat-treated! 

Here’s how to do it (thanks to Kristen Tomlan):

Microwave
Add 2 cups (a bit extra just in case it clumps) of flour to a microwave-safe bowl. Heat the flour in 30 second intervals, stirring and checking the temperature in several spots (with an instant-read thermometer) each time. Once the flour reaches 165°F throughout, remove it from the microwave. Allow the flour to cool completely before fluffing it up and measuring 1 3/4 cup for this recipe.

Oven
Preheat your oven to 300°F and spread 2 cups (a bit extra just in case it clumps) of flour onto a baking sheet. Use an instant-read thermometer to test the temperature in several places every two minutes. Once the flour reaches 165°F throughout, remove it from the oven. Allow the flour to cool completely before fluffing up and measuring 1 3/4 cup for this recipe.

More Chocolate Chip Cookie Recipes

One Bowl No-Chill Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies

Classic Vegan Chocolate Chip Cookies

Yield: 25 Squares

Chocolate Chip Cookie Dough Squares

Chocolate Chip Cookie Dough Squares

Your favorite classic chocolate chip cookie dough dipped and drizzled in luscious dark chocolate! This safe-to-eat dough is irresistible and tastes just like the dough we all know and love!

Prep Time 45 minutes
Additional Time 1 hour 10 minutes
Total Time 1 hour 55 minutes

Ingredients

Chocolate Chip Cookie Dough

  • 1/2 cup plant-based butter, softened (or regular butter)
  • 1/2 cup (112 grams) brown sugar, packed
  • 1/4 cup (55 grams) regular cane sugar (white or unrefined)
  • 1/4 cup (61 grams) unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 3/4 cups (240 grams) unbleached all-purpose flour, heat-treated (see Step 1)
  • 1 cup (165 grams) chocolate chips (vegan/dairy-free or regular)

Chocolate Coating/Drizzle

  • Up to 3 cups (495 grams) of chocolate chips (see Note 1)

Instructions

Heat Treat the Flour

  1. Heat-treat your flour either by microwaving or oven-baking 2 cups of flour until the temperature of the flour reaches 165°F. Fluff up the flour and allow to cool completely - around 30 minutes. Discard any clumps before measuring out 1 3/4 cup or 240 grams.

Make the Cookie Dough

  1. In a large bowl, beat together the butter and sugars. Beat in the applesauce and vanilla extract. Beat in the salt.
  2. Add the flour (be sure to use the scoop & level method - see Note 2 - or a kitchen scale) and gently mix until nearly combined. Stir in the chocolate chips.
  3. Line an 8x8" baking dish/pan with two parchment paper strips that criss-cross in the bottom. Add the cookie dough and evenly press it into the dish using your fingers, spoon, or measuring cup. Chill in the freezer for 20 minutes.
  4. Remove the cookie dough from the freezer and use the parchment paper to pull the whole thing up and out of the pan and onto a cutting board. Slowly cut 25 even squares, 5 across and 5 down. Chill the squares in the freezer for another 20 minutes.

Add the Chocolate Coating and/or Drizzle

  1. Once the dough squares have chilled, add the chocolate chips to a microwave-safe bowl. Microwave in 15 second intervals, stirring between each one, until all the chocolate is melted.
  2. Remove cookie dough squares from the freezer. Prepare a space with parchment paper. Dip each square in the melted chocolate, totally covering it. Use a fork to gently scoop it up, shaking off the excess chocolate. Place each square onto the parchment paper. Alternatively, add the melted chocolate to a piping bag or ziploc bag and drizzle it onto the cookie dough squares.
  3. Allow the chocolate to set. You can speed this process up by placing the squares back into the freezer. If you've dipped the squares, feel free to cut off any excess chocolate to clean up the squares.
  4. Store cookie dough squares in an airtight container in the refrigerator.

Notes

  1. The amount of chocolate chips you need depends on whether you want to coat the cookie dough squares or drizzle chocolate on them. To coat, use 3 cups of chocolate chips. To drizzle, use 1/2-1 cup chocolate chips. For half and half (like I did) melt 1 1/2 cups of chips.
  2. To properly measure the flour without a kitchen scale, fluff up the flour with a spoon and then spoon it into a measuring cup. Level it off with a straight-edge knife.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Candy

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Gingerbread Chocolate Chip Cookie “Skillet” (dairy-free)

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If you’re looking for a super quick, cozy holiday dessert to pair with that cheesy Christmas movie you picked out, then this Gingerbread Chocolate Chip Cookie Skillet…or pie, or whatever you want to call it, is for you! With sweet molasses, lots of comforting spices, and melted chocolate chips, this giant cookie warm from the oven is just what you need. Grab a spoon and dig in!

Gingerbread CCC Skillet

We all know by now that CCC stands for “chocolate chip cookie(s)”, right? Okay, then we’re on the same page. What’s better than warm chocolate chip cookies fresh from the oven? A warm, deep-dish cookie (skillet or pie or whatever!) eaten with a big spoon and no inhibition. Add molasses, traditional gingerbread spices, and sprinkles and you’ve got a delicious spin on the classic CCC.

There’s not much to this recipe because it is so easy. You’ll mix up the ingredients as you would a classic cookie dough, only you can do it all in one bowl! Yes! After you beat the “wet” ingredients together, you’ll beat the leavening and spices right in. Then you’ll stir in the flour and chocolate chips, and one bowl later, you’re done with the dough! Spoon it all into a pie dish (or an 8×8″ square baking dish) and throw that baby in the oven for around 20 minutes. Top it with ice cream or enjoy as-is!

Yield: 8 Servings

Gingerbread Chocolate Chip Cookie "Skillet"

A quick and easy, one-bowl Chocolate Chip Cookie Skillet with your favorite gingerbread flavors! Sweet molasses, gingerbread spices, and festive sprinkles!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup plant-based butter, softened (see Note 1)
  • 2/3 cup light or dark brown sugar, lightly packed
  • 3 Tbsp molasses (see Note 2)
  • 1 large egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp corn starch
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 3/4 cup unbleached all-purpose flour
  • 1 cup dairy-free chocolate chips, divided
  • Sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F. In a large bowl, beat together the butter and sugar. Beat in the molasses and then the egg.
  2. Add the baking soda, salt, corn starch, and spices and beat until combined.
  3. Sift in the flour and gently mix with a large soon or spatula until no flour streaks remain. Mix in 3/4 cup of the chocolate chips.
  4. Spread the dough into an 8" pie dish, gently pressing down with a spoon and smoothing the dough out. Top with the extra 1/4 cup of chocolate chips and the sprinkles, pressing the chocolate chips slightly into the dough.
  5. Bake at 350°F for 20-25 minutes. Enjoy while it's warm!

Notes

  1. Butter: if you're using stick butter (plant-based or regular), you must set it out to soften at room temperature. If you're using plant-based butter in a tub, there's no need to set it out as it's already soft enough.
  2. Molasses: if you don't have molasses on hand (which makes this cookie!), you can definitely still make it with the spices. Simply omit the molasses, use 3/4 cup of brown sugar instead of the 2/3 cup, and add 1 tsp of vanilla extract (at the same time as the egg).
  3. For slices: line the pie dish with parchment paper strips, leaving a bit of overhang around the edge. Allow the cookie to cool completely in the dish and then use the parchment paper to lift it out and onto a cutting board. Slice into pieces like a pie.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Pumpkin Cookie Pie with Marshmallow Glaze (dairy-free)

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A delightfully soft, spice-filled Pumpkin Cookie “Pie” topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors! Did I mention there’s a marshmallow glaze?!

Pumpkin Cookie Pie

Why bake cookies when you can make your life even easier by baking a cookie pie?! Throw that cookie dough into a pie dish, bake it, and then slice it up like a pie! Okay, okay, I love cookies. We all love cookies. But the ease and simplicity of this pumpkin spice cookie pie can’t be beat. You’ll use a hand mixer to beat all of the ingredients together and there’s no need to chill the dough!

Though the cookie takes a while to cool before you add the glaze, there’s little hands-on time. And the final dessert is an exciting, irresistible twist on regular cookies! If you’re a fan of pumpkin spice flavors, marshmallow, and toasted pecans, then I think you’ll love this!

How to Make Marshmallow Glaze

You might be wondering what exactly a marshmallow glaze is. Well, it’s melted marshmallow (duh) with a tiny bit of butter, a little plant-based (or regular) milk, and powdered sugar! You’ll start by melting the butter and marshmallow in a small saucepan. Then you’ll whisk in the milk and then the powdered sugar. The final glaze will look just like melted marshmallow, but with the addition of the milk and sugar, it’s less sticky and easily drizzled. You’ll have a bit of time to get your drizzle just right before the marshmallow glaze begins to set, so have at it! 

Yield: 8 Slices

Pumpkin Cookie Pie with Marshmallow Glaze

Pumpkin Cookie Pie with Marshmallow Glaze

A delightfully soft, spice-filled pumpkin cookie "pie" topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

Cookie Dough

  • 1/2 cup plant-based butter, softened
  • 1/2 cup light brown sugar (or coconut sugar)
  • 1/4 cup coconut sugar (or more brown sugar)
  • 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin purée
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 1/2 cups mini marshmallows (optional- see note below)
  • ~1/2-1 cup pecan halves

Marshmallow Glaze

  • 1 tsp plant-based butter
  • 2/3 cup mini marshmallows
  • 2 Tbsp plant-based milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F and set out an 8" pie dish. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the butter and sugars. Beat in the egg yolk and then the vanilla. Add in the pumpkin purée and beat until combined; set aside.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and spices. Add the dry ingredients to the wet and beat until everything is combined - the dough will be kind of sticky.
  4. Spoon half of the dough into your pie dish and spread evenly along the bottom. Add 1 1/2 cups of mini marshmallows onto the dough, leaving a 1/2" border around the edge. Top with the remaining cookie dough and use a spoon or spatula to evenly smooth the dough over the marshmallows. Top with pecan halves in whatever pattern/design you like.
  5. Bake at 350°F for 15-20 minutes or until the cookie pie looks set and the edges are slightly browned. Allow the cookie to cool completely.
  6. To make the glaze, add the butter and marshmallows to a small saucepan and melt over a low heat. Whisk in the milk and then the powdered sugar - you should have a thick glaze that looks solid white. If it's too thin, add more marshmallows and stir until melted.
  7. Drizzle glaze over the cookie pie. Slice and enjoy!
  8. Store any leftovers in an airtight container at room temperature.

Notes

  • The marshmallows baked into the cookie pie will melt throughout the cookie, making for an especially soft and sweet cookie! They're optional, and for a less sweet treat, you can leave them out.
  • If you wish to slice the cookie out of the baking dish, I recommend lining your pie dish with parchment paper. Cut three long, thin strips that you'll criss-cross along the bottom and fold and trim the excess over the edge. Then cut a circle of parchment paper to place on top of the strips. Once the cookie cools, you'll be able to carefully lift it up and out of the pie dish

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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More Pumpkin Desserts:

Pumpkin Cookies with Spiced Frosting
Pumpkin Muffins with Brown Sugar Cinnamon Icing
Pumpkin Chai Spice Rice Krispie Treats
Pumpkin Coffee Chocolate Chip Muffins

Vegan Blondies with Salted Caramel

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Soft and sweet Vegan Blondie Bars drizzled with a luscious Vegan Salted Caramel sauce! Top these sugary bars with a sprinkling of flakey sea salt for extra oomph!

Vegan Blondie Bars with Salted Caramel

When I set out to make a vegan version of my blondie bars, I knew I needed to find an egg replacer that would perfectly bind the ingredients together while also giving us that chewy blondie texture without any extra grit. So I looked to my vegan brownie recipe, and I reached for the corn starch. Friends, corn starch is such an excellent egg replacer in this recipe! It binds the ingredients, lends an extra chewy texture to these bars, and, most importantly, goes undetected. In other words, these vegan blondies are just as good as any other blondie bar!

Some of the Ingredients You’ll Need + Substitutions:

Plant-based butter adds that buttery flavor we all know and love. Because we’re after this exact flavor, I don’t recommend any substitutes.

Brown sugar brings that traditional butterscotch flavor to these bars. You can use either light or dark brown sugar.

Coconut sugar is my go-to low glycemic index sweetener. It tastes less sweet than cane sugar and it’s better for you! You can use more brown sugar in its place, but that will make these bars very sweet tasting.

Corn starch mixes with water to bind these bars together. The official egg replacer in this recipe, the starch is totally necessary. You can use arrowroot starch in its place.

White granulated sugar is used to make the caramel sauce. Using a white, refined sugar helps you gauge when the caramel is done as it’s colorless until it’s ready. You can use raw sugar, but you’ll need to keep an extra eye on the boiling caramel to make sure it doesn’t burn.

Coconut cream gives the caramel creaminess and thickness. For this recipe, you want to us only the thick, scoop-able cream that sits at the top of the can. I recommend buying a can of coconut cream that contains only coconut and water. I’ve found that the creams with fillers can keep the cream from solidifying, which we don’t want for this recipe as we need the solid cream.

Yield: 9 or 16 Bars

Vegan Blondies with Salted Caramel

Vegan Blondies with Salted Caramel

Soft and sweet vegan blondie bars drizzled with a luscious vegan salted caramel sauce! Top these sugary bars with a sprinkling of flakey sea salt for extra salty-sweet oomph!

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 3 hours
Total Time 4 hours 10 minutes

Ingredients

Blondie Bars

  • 1/2 cup (1 stick) plant-based butter
  • 1/2 cup + 2 Tbsp brown sugar, packed
  • 1/2 cup coconut sugar
  • 1/4 cup corn starch
  • 2 Tbsp warm water
  • 2 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Flakey sea salt to sprinkle

Vegan Salted Caramel

  • 1 cup granulated sugar
  • 1/2 cup room temp or warm water
  • 1/2 cup thick coconut cream (the thick cream from a can of coconut cream)
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt

Instructions

Make the Caramel

  1. In a small bowl, combine the coconut cream and vanilla extract; set aside. Prepare a work space next to your stove with a wooden spoon and folded towel or hot pad holder.
  2. In a medium, heavy bottom saucepan, add the granulated sugar and then the water, dispersing the water over the sugar. Very lightly swirl the pan, if need be, to soak all the sugar in the water. Place on medium-high heat. Bring to a boil, without stirring or touching the mixture, and cook until sugar is amber in color - this can take up to 15-20 minutes but it will burn very quickly once color starts to form.
  3. Immediately remove the sugar from the heat and place on your towel. Slowly add the thick coconut cream and vanilla and gently stir with a wooden spoon. The mixture will bubble up and be very hot, so be careful! Gently stir the caramel until it stops bubbling.
  4. Place the caramel/saucepan back on the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F-245°F (soft-ball stage). Remove from heat and stir in the salt. Pour caramel into a heat-proof bowl to cool. While it cools, make your blondies.

Make the Blondies

  1. Preheat your oven to 325°F and prepare an 8x8 baking dish. Spray your dish with non-stick spray and then line with parchment paper. I like to cut one long strip to cover the bottom and two sides, and then I fold the excess over the sides and trim them - that way I can use them as handles later when I pull the blondies out to slice.
  2. Melt your butter in a small saucepan over medium-low heat. Bring it to a boil and then immediately remove from the heat. In a medium bowl, add the butter, brown sugar, and coconut sugar and mix; set aside.
  3. In a small bowl, mix together the warm water and corn starch until totally combined. Add this to your butter/sugar mixture and stir. Mix in the vanilla extract.
  4. Add the baking powder and salt and stir. Then add the flour, mixing until well combined and no flour streaks remain. Scrape the batter (it will be thick) into your prepared baking dish, smoothing it evenly across your dish.
  5. Bake at 325°F for 15-20 minutes or until edges are slightly browned. Allow to cool completely. Run a butter knife around the edges and use the parchment paper overhang to pull the entire blondie up and out of the dish. Use a sharp knife to slice into 12 or 16 bars.
  6. Drizzle cooled caramel sauce over the cooled blondie bars and immediately sprinkle with flakey sea salt! Store any leftovers in a single layer in an airtight container (do not stack the bars!).

Notes

  • Bringing the caramel sauce to "soft-ball stage" is necessary as it makes sure the caramel is thick enough to stay on top on your blondies
  • Allow the caramel to cool completely before transferring to a lidded jar. You can store leftover caramel in the refrigerator for up to two weeks, reheating as necessary to drizzle on whatever you like (it will thicken in the refrigerator)

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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