Bars

Name: Pumpkin Chai Spice Rice Krispie Treats
Prep time: 20 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 2 Tbsp pumpkin purée (water squeezed out); 3/4 tsp ground cinnamon; 1/2 tsp ground cardamom; 1/4 tsp ground ginger; 1/8 tsp ground cloves; Pinch black pepper; Pinch salt; 4 Tbsp vegan butter; 6 cups + 3 cups mini marshmallows; 6 cups crisp rice cereal

Pumpkin Chai Spice Rice Krispie Treats (DF)

September 4, 2019 by Rachael Ng 3 Comments

It’s officially pumpkin season in the baking world! Yeah, yeah, I know it’s technically still summer, and we’ve got a couple of weeks to go, but school’s in session, apples are in season, and we’re all just excited for the cozy days of fall! These Pumpkin Chai Spice Rice Krispie Treats are the perfect blend of warm spices and fall pumpkin flavor that we all love (well, most of us). I bumped these treats up a notch from the traditional pumpkin spice, opting to add ground cardamom and black pepper for a delicious chai spice flavoring.

As far as desserts go, I’m not sure you can get much easier. These treats are quick, easy, and so so rewarding. Maybe it’s because they remind me of childhood, but these bars are so satisfying. Feel free to add more or less spice, leave out the pumpkin, or make them even more gooey by adding an extra two cups of mini marshmallows to the melted mixture! Or, ya know, follow the recipe as-is and enjoy yourself a cozy, sweet treat.

Some of the ingredients I love for this recipe:

Pumpkin purée (not pumpkin pie filling!) adds a hint of pumpkin flavor. You’ll have a ton leftover if you’re opening a new can, so be sure to keep your pumpkin baking going!

Ground cardamom is one of my favorite dessert spices. It adds to the chai spice flavoring, and I highly recommend getting yourself some if you don’t already have it on hand.

Black pepper also lends a hand to the traditional chai spice flavor.

Vegan butter makes these treats dairy-free! Feel free to use whatever version of butter you have on hand.

Yield: 12 or 16 Treats

Pumpkin Chai Spice Rice Krispie Treats

Classic Rice Krispie Treats bumped up for Fall with pumpkin purée and warm chai spices! A delicious twist on a childhood favorite!

Prep Time 20 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

2 Tbsp pumpkin purée (water squeezed out)
3/4 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/8 tsp ground cloves
Pinch black pepper
Pinch salt
4 Tbsp vegan butter
6 cups + 3 cups mini marshmallows
6 cups crisp rice cereal

Instructions

Prepare an 8x8" baking dish or pan with non-stick spray. Then line with one long, thin piece of parchment paper, folding the excess over two of the sides.
Spoon the pumpkin purée onto a paper towel (I like to fold one in half for double thickness) and gently squeeze out the excess water. Be careful not to squeeze too hard as the paper towel will break and the pumpkin will squirt out. Scrape the pumpkin off of the towel and set aside.
In a small bowl, mix together the spices: cinnamon, cardamom, ginger, cloves, black pepper, and salt; set aside.
Melt the vegan butter in a large pot over medium heat. Add 6 cups of the mini marshmallows and continue heating until marshmallows are just melted. Turn heat to low and stir in the pumpkin puree and spices. Turn off the heat and mix in the crisp rice cereal and the 3 cups of mini marshmallows.
Dump mixture into your prepared dish and gently press into an even layer (I like to use a spatula covered in non-stick spray). Avoid pressing too firmly as that will lead to hard rice krispie treats.
Allow treats to cool. Use the excess parchment paper to life the bar up and out of the dish. Slice into 12 or 16 bars and enjoy! Store leftovers in an airtight container at room temperature.

Notes

If you don't have ground cardamom on hand, you can use a mix of 1/4 tsp ground cinnamon + 1/4 tsp ground nutmeg

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other fall baking recipes you might like:

Pumpkin Coffee Chocolate Chip Muffins (DF)

Pumpkin Chocolate Chip Cookies (DF)

Chai-Spiced Apple Hand Pies

Vegan Pumpkin Butter Sweet Rolls

No-Bake Chocolate Peanut Butter Oat Bars (V + GF)

September 2, 2019 by Rachael Ng Leave a Comment

Clearly I’m still on a chocolate + peanut butter kick. I. Can’t. Get. Enough. I’d like to blame the baby in my belly, but let’s be honest, who doesn’t jump at the opportunity to enjoy a chocolate PB treat?! And these No-Bake Chocolate PB Oat Bars? They’re the perfect mix of chocolate and peanut butter, and they’ve got a delicious texture thanks to the uncooked oats. They’re fairly low in sugar (compared to other similar bars) and packed with a bit of protein to boot.

This recipe comes together a bit like a no-bake cookie, but you won’t need to boil the chocolate mixture. Once you have all of your ingredients on hand, everything comes together pretty quickly – and easily – and the hardest part is waiting for them to set up in the fridge! I like to use natural peanut butter for these bars as it’s got no added sugar or oils, and it’s just so tasty!

Some of the ingredients I love for this recipe:

Coconut sugar is a low GI, unrefined sugar (that doesn’t taste like coconut!). It sweetens up these bars while also acting as a binder for the chocolate oat layer.

Natural peanut butter is nothing but ground up peanuts (and sometimes a little salt). No added oils or sugars.

Dutch process cocoa powder lends a deeper chocolate flavor and darker color to these bars.

Arrowroot starch helps thicken the chocolate mixture so it will set up in the refrigerator.

Yield: 16 Bars

No-Bake Chocolate Peanut Butter Oat Bars (V + GF)

An easy, no-bake bar made with lots of natural peanut butter, chocolate, and oats. Vegan and gluten-free, these delicious bars are perfect for many special diets.

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

Bars

1/2 cup coconut sugar
1/3 cup coconut oil or vegan butter
1 cup natural peanut butter
1/8-1/4 tsp salt*
1/4 cup dutch process cocoa powder
2 Tbsp arrowroot starch
2 cups old fashioned oats

Chocolate + PB Topping

3/4 cup dairy-free chocolate chips
2 tsp coconut oil
2-3 Tbsp natural peanut butter (to drizzle)

Instructions

Prepare an 8x8" baking dish by spraying with non-stick spray (like olive oil) and lining with parchment paper, leaving excess paper hanging over two of the sides.
In a medium saucepan, add the coconut sugar, coconut oil or vegan butter, peanut butter, and salt. Heat over medium heat until melted. Whisk in the cocoa powder and arrowroot starch. Continue heating until mixture is hot but not boiling. Remove from heat and stir in the oats. Firmly press mixture into the prepared baking dish. Refrigerate for 10 minutes.
Meanwhile, melt your chocolate chips and coconut oil until smooth. Remove bars from the refrigerator (they'll still be warm) and pour melted chocolate over the bars. Use a spatula to spread the chocolate evenly over the bars. Gently shake/tap your baking dish to smooth out the chocolate layer. Refrigerate bars until firm.
Melt the 2-3 Tbsp of peanut butter. Use a spoon to drizzle over bars. Return bars to the refrigerator (optional) to allow peanut butter to set a bit.
Allow bars to thaw at room temperature for 10-20 minutes. Run a knife around the edges without parchment paper, and then use the excess parchment paper to lift the bars up and out of your baking dish. Carefully slice into 16 squares, wiping your knife clean between each cut.
Store leftover bars in an airtight container in the refrigerator. Let them thaw at room temp for a few minutes before enjoying!

Notes

*1/8 tsp if your PB is salted; 1/4 tsp if it's unsalted

You can use regular cocoa powder in place of the dutch process cocoa powder; the bars just won't be as deep in flavor/color

Corn starch or tapioca starch can be used in place of the arrowroot starch since you only need it to thicken the chocolate mixture

Dark Chocolate Zucchini Brownies (GF + DF)

August 19, 2019 by Rachael Ng 2 Comments

Zucchini has to be one of my favorite add-ins to baked goods. Muffins, bread, and even cake can all be deliciously made with heaps of good-for-you zucchini! A green veggie in my desserts? Yep! Because who doesn’t want to feel a little bit better when indulging in something ooey gooey and ultra chocolatey?

These brownies are so decadent and fudgy, and with a thin layer of sweet dark chocolate frosting, you won’t be able to pass them up. And once you get the brownie-making method down, this recipe is really quite easy. The chocolate can be melted in the microwave, and if you have a stand mixer, the eggs and sugar can be left for a few minutes to whip while you shred your zucchini. Throw some extra chocolate chips into the batter for an irresistible triple chocolate brownie!

Some of the ingredients I love for this recipe:

Dutch process cocoa powder is darker in color and richer in flavor. Since there are no leavening agents in this recipe (baking soda, etc) you can also use regular cocoa powder – your brownies just won’t be dark chocolate.

Eggs whip up with the sugar to create a fluffy batter which gives the brownies lift, negating the need for baking soda or powder.

Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than white sugar, and makes for a great, better-for-you alternative.

Arrowroot starch thickens the brownie batter and gives the brownies some substance. You should be okay replacing it with tapioca starch.

Yield: 16 Brownies

Dark Chocolate Zucchini Brownies (GF + DF)

Ultra fudgy brownies made with shredded zucchini and dark cocoa powder. These chocolate-frosted squares are grain-free + dairy-free and totally irresistible!

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

Brownies

1 cup + 1/4 cup dairy-free chocolate chips, divided
1/3 cup vegetable oil (I used olive oil)
1 tsp instant coffee granules or espresso powder (optional)
2 large eggs, room temp
3/4 cup coconut sugar
1/2 tsp vanilla extract
2 Tbsp dutch process cocoa powder
1/4 cup arrowroot starch
1/2 tsp salt
1 cup finely shredded zucchini, excess juice squeezed out

Frosting

1 1/2 cups powdered sugar
2 Tbsp dutch process cocoa powder
1 Tbsp refined coconut oil or vegan butter, melted
2 Tbsp plant-based milk

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F. Line an 8x8" pan or baking dish with non-stick spray and parchment paper - I like to cut my parchment paper into two long pieces, criss-crossing them in the middle.
Melt together 1 cup of the chocolate chips with the vegetable oil and instant coffee granules/espresso powder in the microwave or using the double boiler method; stir and set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until the mixture becomes fluffy and light brown in color, adding the vanilla extract along the way.
Gently fold the melted chocolate into the whisked egg mixture. Fold in the cocoa powder, arrowroot starch, and salt. Stir in the shredded zucchini and 1/4 cup of chocolate chips (optional) until combined.
Bake brownies at 350°F for 30-35 minutes or until the center looks set. Allow brownies to cool for 10 minutes before making your frosting. In a small, microwave-safe bowl, combine the powdered sugar, cocoa powder, coconut oil or butter, and plant-based milk. Microwave the frosting until warm to the touch. Pour over warm brownies, tilting the pan until frosting is evenly distributed.
Allow brownies to totally cool before slicing and serving. For clean cuts, use the excess parchment paper to remove the entire brownie square. Slice into 16 brownies, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

Notes

Dutch process cocoa powder gives these brownies a richer, dark chocolate flavor. You can use regular cocoa powder, but the brownies won't be considered dark chocolate.

You want to finely shred your zucchini with the skin on. Place on a cheesecloth or paper towel and squeeze out and discard the juice.

The instant coffee/espresso powder will deepen the chocolate flavor, but it is totally optional.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 99mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 2g

calculated nutrition information may not always be accurate

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other brownie recipes you might like:

Tahini Swirl Brownies (GF + DF)

Orange Brownies (GF + DF)

Almond Butter Brownies (GF + DF)

Other zucchini recipes you might like:

Spiced Zucchini Cake

Healthier Zucchini Chocolate Chip Muffins

Gluten-Free Zucchini Chocolate Chip Muffins

Dark Chocolate Zucchini Bread

Grain-Free Caramel Turtle Brownies (DF)

May 25, 2019 by Rachael Ng 8 Comments

Before I set out to make this recipe, I debated back and forth whether I wanted the caramel baked into the brownies or slathered on afterwards. But I’m such a sucker for that crackly brownie top that I couldn’t bear covering it up! So I baked the the caramel right into the brownies by spooning it between two layers of batter. And OMG I made the right choice! These brownies are ooey gooey at room temperature and, when refrigerated, taste just like fudge.

The caramel I use for this recipe is called a dry caramel, because it starts out in the saucepan with just sugar. I used an easy chewy caramel recipe from Cupcake Jemma (the second caramel in the video), swapping out a couple of ingredients to make it vegan. This caramel tastes amazing, whips up pretty quickly, and since you’ll be baking it into the brownies, I’d say it’s pretty stress-free.

The brownie recipe itself is pretty standard – feel free to mix more walnuts or pecans right into the batter for even more nutty goodness. You’ll pour half of your batter into a prepared baking dish, spoon caramel over the batter, and then top the caramel with the remaining brownie batter. Easy! Top the brownies with nuts, extra chocolate bits, or even salt.

A few of the ingredients I love for this recipe:

Coconut cream mimics the heavy cream that’s standard for a caramel recipe. You won’t taste it at all in this vegan caramel. It’s the perfect plant-based substitute!

Cane sugar (I used unrefined) gives the caramel that classic flavor. I’ve made caramel with coconut sugar, but the flavor is very different. I recommend using cane sugar for this recipe.

Coconut sugar helps sweeten the brownie batter. It’s my go-to sweetener for baked goods since it’s unrefined and low glycemic index.

Dutch process cocoa adds a richer chocolate flavor. And these brownies are rich. Since there are no leavening agents in this recipe, feel free to use regular cocoa powder instead.

Instant coffee helps deepen the chocolate flavor, lending to the brownies richness. This ingredient is totally optional, but I like to add it in.

Eggs help give these brownies lift and create that tried and true brownie texture.

Arrowroot starch replaces flour/grain in this recipe and helps keep these brownies moist and fudgy.

Yield: 12 Brownies

Grain-Free Caramel Turtle Brownies

Decadent, fudge-like brownies filled with a layer of soft dairy-free caramel and chopped pecans! Topped with whole pecans for a nutty "turtle" candy taste.

Prep Time 40 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

Caramel Filling

1 1/2 cups sugar (I used Zulka unrefined cane sugar)
200mil canned coconut cream
1 tsp pure vanilla extract
6 Tbsp vegan butter (I used Earth Balance Buttery Sticks)

Brownies

1 1/2 cups dairy-free chocolate chips
1/2 cup coconut oil, solid
2 tsp instant coffee granules (optional)
6 Tbsp dutch-process cocoa (natural cocoa works, too)
3 large eggs, room temp
1 cup coconut sugar
4 1/2 Tbsp arrowroot starch (or corn starch)
1/2 tsp salt
1 cup chopped pecans
1/2-1 cup pecan halves

Instructions

Prepare your caramel: measure out all of your ingredients. Then, in a medium, heavy-bottomed saucepan, add your sugar and turn the heat to medium. Push the sugar around with a wooden spoon until all the sugar is melted and turns to a nice amber color.
Remove melted sugar from the heat and gradually stir in the coconut cream - your mixture will bubble up, so be careful! Stir in the vegan butter until melted. Move saucepan back to 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 pour into a heat-proof bowl.
Prepare your brownies: preheat your oven to 325°F and prepare an 8x8" baking dish with non-stick spray. Then, line the bottom + all four sides with parchment paper. I like to cut two long, strips that criss-cross along the bottom, and then I fold the excess paper over the sides to help me pull the brownies out later. Also, bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in spurts of 20 seconds, stirring well between each one, until chocolate is totally melted. Whisk in the instant coffee granules and cocoa powder; set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until mixture is thick, fluffy, and light in color. When you lift your whisk, the batter "ribbons" should take 2-3 seconds to disappear.
Fold the chocolate mixture into the whisked eggs + sugar - it may take a minute for them to combine. Add in the arrowroot starch and salt and gently mix until totally combined. Mix in the chopped pecans.
Pour half of the batter into your prepared baking dish. Then spoon some of the thickened caramel over the batter, leaving ~1/2" at the edges (I used about 3/4 cup and had leftover caramel). Cover caramel with the remaining batter. Smooth out the top with a spatula and top with pecan halves.
Bake at 325°F for 25-35 minutes or until brownies no longer jiggle. You can also use a toothpick to check for doneness. For optimal fudginess, you want a bit of batter on the toothpick.
Allow brownies to cool totally at room temperature. For a firmer caramel, refrigerate the brownies and slice just before serving (they will taste extra fudgy when cold!). For a more melty caramel (like what's picture below), you can slice up your brownies in the pan as soon as they're cool. Store leftovers at room temperature or in the refrigerator.

Notes

You can use either dutch-process (like Hershey's Special Dark) or natural cocoa powder.

The caramel recipe can be halved if you wish to avoid having leftover caramel!

Caramel recipe loosely adapted from Cupcake Jemma

Walnut Spelt Blondies (dairy-free!)

May 20, 2019 by Rachael Ng 2 Comments

The first time I had a blondie bar was way back when I was still baking with an Easy Bake Oven. I remember being confused because what even is a blondie? And I’ll be honest, before setting out to bake this recipe, I looked online to figure what exactly a blondie bar really is. Some people say they’re the vanilla version of a brownie, but I don’t find the textures to be very similar.

What I do know for sure is that a butterscotch flavor, brought on by using butter and brown sugar, is a hallmark to a traditional blondie. For me, they’re a bit like chewy cookie bars, but with the delicate, crackly top of a brownie. In fact, for this recipe you’ll whisk the eggs and sugar the same way you would to make brownies. This helps lift the batter as it’s baking to create that flaky top!

I chose to use vegan butter and a mix of 50/50 coconut sugar + brown sugar in this recipe because I really wanted these to taste like a real deal blondie bar. And I find that chopped walnuts or pecans really add to that butterscotch flavor we’re after, so I added lots of walnuts, too.

The add-ins for this recipe are super adaptable, so you should feel free to add your favorite chocolate chips, candy bits, or even white chocolate chips, depending on your diet (most varieties contain milk). As for the rest of the ingredients, I recommend following the recipe exactly as-is. This was my third test, and it’s very easy to end up with results that are less than stellar (trust me!).

Some of the ingredients I love for this recipe:

Spelt flour is an ancient whole grain flour and a good source of carbs, protein, and fiber. The flavor adds a bit of nuttiness to these blondies, which I love. But if you only have all-purpose flour on hand, that will work, too.

Arrowroot starch adds a bit of chewiness to these bars. Corn starch will do the same, so feel free to use that instead.

Vegan butter is a must for this recipe. I can only recommend Earth Balance Vegan Buttery Sticks (not sponsored – just love them!). It adds that necessary “butter” flavor while helping to keep these bars moist.

Coconut sugar is an unrefined, low GI sugar, which means it won’t spike your blood sugar as high as regular sugar, maple syrup, or honey may. And it doesn’t taste like coconut!

Brown sugar is necessary for that true blondie flavor. Since brown sugar has molasses in it, it adds moisture and lends a hand to a delicious butterscotch flavor.

Egg helps give these bars a little lift and (when whisked with the sugar) creates a delicate, crackly top to the blondies.

Yield: 12 Bars

Walnut Spelt Blondies

Deliciously nutty Blondies made better-for-you with coconut sugar and spelt flour! These dairy-free bars taste just as good as a traditional, butterscotch flavored blondie!

Prep Time 25 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

1/2 cup + 1/4 cup walnuts, chopped
3/4 cup unbleached all-purpose flour
1/2 cup spelt flour
3/4 tsp baking powder
2 tsp arrowroot starch
1/2 tsp salt
5 Tbsp vegan butter (I recommend Earth Balance Vegan Buttery Sticks)
6 Tbsp coconut sugar
6 Tbsp light brown sugar
1 large egg, room temp
2 tsp pure vanilla extract

Instructions

Preheat your oven to 325°F and prepare an 8x8 baking dish. Spray your dish with olive oil and then line with parchment paper. I like to cut one long strip to cover the bottom + 2 sides and then fold the excess over the sides (to use as handles later when I pull the blondies out to slice).
Place 1/2 cup of walnuts on a baking sheet and pop them in your preheating oven to toast. This can take 5-10 minutes, and the moment you smell the walnuts, it's time to take them out of the oven - don't forget about them! You can also bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
Meanwhile, in a medium bowl, whisk together the flours, baking powder, arrowroot starch, and salt; set aside.
Melt your vegan butter in small saucepan over medium-low heat. Bring to a boil before removing from the heat; set aside.
In a stand mixer fitted with the whisk attachment, add the sugars and egg. Set speed to medium-high, adding in the vanilla. Whisk the mixture until is light brown, fluffy, and thick, stopping to scrape the sides of the bowl as necessary. You'll know it's ready when you lift the whisk out the batter and the "ribbons" take 2-3 seconds to disappear.
Slowly pour the melted vegan butter into the egg and sugar mixture bit by bit, gently folding it in between each pour. Once totally combined, add the dry ingredients and gently fold. Finally, fold in the toasted chopped walnuts.
Scrape batter (it will be thick) into your prepared baking dish and use a spatula to evenly distribute it. Smooth out the top and then sprinkle with the 1/4 cup of extra walnuts.
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. Slice into 12 bars. Store leftovers in an airtight container at room temperature.

Notes

I don't recommend most substitutes for this recipe as blondies can be a bit finicky. But you can use all-purpose flour in place of the spelt flour and corn starch in place of the arrowroot starch.

Recipe adapted from Cook's Illustrated

Bars

Some of the ingredients I love for this recipe:

Ingredients

Instructions

Notes

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Other fall baking recipes you might like:

Some of the ingredients I love for this recipe:

Ingredients

Bars

Chocolate + PB Topping

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Some of the ingredients I love for this recipe:

Ingredients

Brownies

Frosting

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

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Other zucchini recipes you might like:

A few of the ingredients I love for this recipe:

Ingredients

Caramel Filling

Brownies

Instructions

Notes

Recommended Products

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More brownie recipes:

Some of the ingredients I love for this recipe:

Ingredients

Instructions

Notes

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Nutrition Information:

Yield:

Serving Size:

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