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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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Lemon Ginger Cupcakes

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Bright and summery Lemon Ginger Cupcakes flavored with lots of fresh lemon and fresh ginger! With a light ginger flavor and tons of sweetness, these simple lemon cupcakes are easy to love! And easy to bake, too!

Lemon Ginger Cupcakes

The sunny spring here has me craving LEMON, and these Lemon Ginger Cupcakes have been baked no less than three times in the last month at my house! The lightly flavored cake is perfectly…well, cakey. Its fluffy, moist, and holds together so well (not crumby)! I truly love this cake recipe, and the lemon ginger is just delightful. I used fresh lemon (zest in the cupcakes; juice in the frosting), lemon extract, fresh ginger, and ground ginger. There are lots of ways to get the flavors into these bakes, but I found these to be my favorite in terms of flavor and cake texture!

What You’ll Need

  • All-purpose flour makes up the bulk of the cupcakes. I haven’t tried this recipe with any other flours.
  • Ground ginger + fresh ginger give these cupcakes a noticeable ginger flavor. You’ll need a roughly 3 inch piece of fresh ginger that you’ll peel and finely grate for the cake. Plus, ground ginger is added to both the cake and frosting!
  • Leavening agents help these cupcakes rise. I like to use a mix of baking powder and baking soda. These two are not interchangeable. 
  • Salt enhances flavor.
  • Plant-based butter is used in both the cake and frosting. It brings moisture and flavor to the cake and helps make up the buttercream frosting. You can use regular butter in its place if you’re not dairy-free.
  • Granulated sugar adds sweetness to the cupcakes. I like to use an unrefined cane sugar, but you can use a white or raw cane sugar as well. I don’t recommend coconut sugar for these cupcakes as it will turn the cupcakes brown.
  • Eggs bind the batter together and help create fluffy, leavened cupcakes. I haven’t tried any egg replacements for this recipe
  • Lemon extract and vanilla extract both add flavor. Feel free to swap one for the other!
  • Lemon zest and lemon juice are added to bring even more lemon flavor to these cupcakes. You’ll need 2 large lemons (or 3-4 small) to zest and juice for all that good lemon flavor.
  • Plant-based milk is added to the cupcake batter to help with moisture and cake texture. I use an unsweetened almond milk for this recipe, but you can use whichever milk you like best (including cow’s if you’re not DF).
  • Powdered sugar makes up the bulk of the frosting, and there are no replacements.

More Lemon Recipes:

Lemon Cake Donuts with Lemon Icing

Soft Iced Lemon Cookies

Yield: 24 Mini Cupcakes or 12 Regular Cupcakes

Lemon Ginger Cupcakes

Lemon Ginger Cupcakes

Soft and summery Lemon Ginger Cupcakes flavored with lots of fresh lemon and fresh ginger! With a light ginger flavor and tons of sweetness, these lemon cupcakes are easy to love!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 45 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 3/4 cup unbleached all-purpose flour
  • 1 Tbsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plant-based butter (or regular butter), softened
  • 2/3 cup sugar
  • 2 large eggs, room temp
  • 1 tsp lemon extract
  • 1 Tbsp fresh lemon zest (about 2 large lemons)
  • 1-2 Tbsp freshly grated ginger (about 3" of ginger root)
  • 1 cup plant-based milk

Frosting

  • 3/4 cup plant-based butter, softened
  • 1 tsp ground ginger (add more to taste)
  • 1 tsp vanilla extract
  • 5-6 cups powdered sugar
  • 4-5 Tbsp lemon juice (from the 2 lemons used to zest)

Instructions

Bake the Cupcakes

  1. Preheat your oven to 350°F and line a 24-count mini cupcake pan (or 12-count regular cupcake pan - see Note 1) with paper liners. Bring your eggs to room temperature by placing them in a glass of warm water for 10 minutes.
  2. Meanwhile, in a medium bowl, whisk together the flour, ground ginger, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and lemon extract. And then the lemon zest and freshly grated ginger.
  4. Next beat ~1/3 of the dry ingredients into the wet ingredients. Add half of the milk and beat. Repeat once more and then, finally, beat in the last 1/3 of the dry ingredients.
  5. Fill the lined cupcake wells a little more than 3/4 full. Bake at 350°F for 10-11 minutes for mini cupcakes or 15-20 minutes for regular cupcakes. Test for doneness by inserting a toothpick into a cupcake; when it comes out clean, the cupcakes are done.
  6. Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack to cool completely.

Frost the Cupcakes

  1. Once your cupcakes are totally cool, you'll make the frosting. In a large bowl, beat together the butter and vanilla extract. Add 3 cups of the powdered sugar and beat. Add another 2-3 cups of sugar + 2 Tbsp of lemon juice. Begin beating and add more lemon juice and powdered sugar as you need. You want the consistency to be thick and stable enough to hold shape yet spreadable and smooth.
  2. Add the frosting to a piping bag, or gallon ziploc bag, fitted with your favorite frosting tip (I used a Wilton 1M tip). Frost each cupcake and immediately top with lemon zest or sprinkles.
  3. Store any leftover cupcakes in an airtight container at room temperature or in the refrigerator.

Notes

  1. You can make either mini cupcakes or regular cupcakes with this recipe. It makes 24 mini cupcakes or 12 regular cupcakes. The bake time will increase for regular cupcakes to between 15 and 20 minutes.

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

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White Peach Blackberry Punch

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This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

A refreshing and fruity punch made with Torani Puremade White Peach Syrup. This White Peach Blackberry Punch is perfect for your weekend brunch or birthday party! Turn it into an adult beverage by adding white rum!

White Peach Blackberry Punch

Get your ice and glasses ready, because this easy, fruit-filled punch takes just a few minutes to whip up. With bold white peach flavor, fresh blackberries, lemonade, and a hint of ginger, this punch is perfect for the upcoming Easter holiday – hello, spring! And if something a little more “adult” is more your vibe, just add some white rum (as much or as little as you’d like) and get to toastin’.

Torani’s Puremade White Peach Syrup is the star of this punch. It’s amazing. Imagine the taste of a juicy, ripe white peach any month of the year (and without the hassle of juicing a peach!). Their Puremade Syrup is made without artificial flavors, colors, or preservatives, so you can feel good about adding it to your punch. Plus, it’s versatile enough to add to many different drinks – mojitos, milkshakes, lemonades, etc! Check out www.torani.com to grab a bottle of your own.

What You’ll Need + Alternatives:

  • Torani Puremade White Peach Syrup adds tons of white peach flavor along with sweetness. I don’t recommend any substitutes since this syrup is what brings the peach flavor to the punch.
  • Ginger Ale adds carbonation, sweetness, and a lovely, light ginger flavor. For a less sweet punch, replace up to half of the ginger ale with club soda or sparkling water. If ginger isn’t your thing, you can use another lightly flavored soda or sparkling water.
  • Lemonade pairs wonderfully with the white peach and ginger. It bulks up the punch and also adds sweetness (yes, this punch is sweet!). Feel free to use store-bought or homemade lemonade.
  • Blackberries bring the vibrant color, spring feels, and pretty garnish. I think any berry would be good here, so you can sub the blackberries with blueberries, raspberries, or strawberries.
  • White rum can be added to make this punch alcoholic. I recommend adding 1oz of rum per serving.
Yield: 3-4 Servings

White Peach Blackberry Punch

White Peach Blackberry Punch
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. In a blender or food processor, add the blackberries and lemonade and blend until smooth. Strain the liquid into a large bowl or pitcher; toss out the remaining blackberry bits.
  2. Add the Torani Syrup, ginger ale, and white rum (optional). Give the mixture a good whisk and serve over ice.
  3. Enjoy!

Notes

  1. For a less sweet punch, replace up to half of the ginger ale with club soda or sparkling water.
  2. To make this an alcoholic punch, add 1oz of white rum per serving, so mix 4oz of rum into the large bowl along with the other ingredients.

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

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Chocolate Guinness Baked Donuts

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These perfectly fluffy Chocolate Guinness Baked Donuts are tender, moist, and sure to become a favorite! They’re topped with a simple and delicious Guinness icing, and I promise you won’t be able to eat just one.

Chocolate Guinness Baked Donuts

It’s nearly St. Paddy’s day, which means I’ve got beer on my mind! What’s more classically Irish than a freshly poured Guinness? It wasn’t until I was in Northern Ireland that I realized I actually like Guinness draft. I swear it tastes better over there! Add it to a batch of cake donuts and you’ve got my heart! These donuts are tender, moist, and absolutely delicious. Plus, they go perfectly with a pint (or half pint) of freshly-poured Guinness 😉

For these easy, one-bowl donuts, you’ll reduce the Guinness for maximum flavor. This process takes a little while (about 12 minutes for me on a gas range), but I promise it’s worth it! If you’re going to put your beer into a batch of donuts, then you should be able to taste it! Now, the Guinness flavor here is light, but you’ll have leftover beer to sip alongside these amazing donuts!

What You’ll Need

  • All-purpose flour makes up the bulk of the donut batter. I haven’t tested these with any other flours.
  • Cocoa powder (the natural/regular kind) brings the chocolate flavor! For a richer chocolate flavor, up to half of the natural cocoa can be replaced with Dutched cocoa powder.
  • Baking powder & baking soda leaven these donuts perfectly.
  • Salt enhances flavor and cuts sweetness.
  • Brown sugar has molasses in it, so it adds a bit more moisture than regular sugar. You’ll want to “lightly pack” it into your measuring cup as opposed to the standard of smashing it in there. Feel free to use light or dark brown sugar.
  • Eggs bind these donuts together and keep them moist and cakey. For vegan donuts you can use the Bob’s Red Mill gluten-free vegan egg replacer – I tried this and the donuts came out very tender and delicious!
  • Olive oil adds moisture to these donuts. You can use avocado oil, light olive oil, or vegetable oil.
  • Plant-based yogurt makes the donuts extremely moist and tender. I don’t recommend any substitutes as I’ve found that yogurt works best! If you’re not dairy-free, regular yogurt will work as well.
  • Vanilla extract adds flavor to both the donuts and the glaze.
  • Guinness is necessary for these donuts! It’s the classic dark stout beer, and I believe the nitrogen (each can has a nitrogen capsule in it) affects the leavening to create the perfect baked donut!
  • Powdered sugar makes up the bulk of the icing. I don’t recommend any substitutes. 
Yield: 10 Donuts

Chocolate Guinness Baked Donuts

Chocolate Guinness Baked Donuts

Fluffy and tender baked chocolate donuts made with Guinness! Topped with a Guinness icing, these delicious donuts won't last long.

Prep Time 30 minutes
Cook Time 16 minutes
Additional Time 30 minutes
Total Time 1 hour 16 minutes

Ingredients

Chocolate Guinness Donuts

  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar, lightly packed
  • 2 large eggs (see Note 3 for vegan option)
  • 1/3 cup olive oil
  • 1/4 cup plant-based yogurt
  • 1 tsp vanilla extract
  • 1 1/4 cups Guinness, reduced & divided (see Step 1)

Guinness Icing

  • 3 cups powdered sugar
  • 1/4 cup of reduced Guinness (the leftovers from above)
  • 1 tsp vanilla extract

Instructions

  1. Reduce the Guinness: in a small pot, add the 1 1/4 cup of Guinness. Bring to a simmer and allow to cook until reduced to 3/4 cup, stirring occasionally (this took me about 12 minutes on a gas range). Pour the reduced beer into a liquid measuring cup and set aside.
  2. Preheat your oven to 350°F and spray your donut pan with non-stick spray; set aside.
  3. Make the Donuts: in a large bowl (you can use a stand mixer bowl), sift in the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and brown sugar.
  4. Add the eggs, oil, yogurt, vanilla, and 1/2 cup of the reduced Guinness. Beat with hand mixer (or stand mixer) until smooth, around 30 seconds.
  5. Pour the batter into the greased donut wells, filling nearly to the top (see Note 1).
  6. Bake at 350°F for 8 minutes or until a toothpick inserted into a donut comes out with a couple of crumbs. Allow the donuts to rest in the pan for 3-4 minutes. Then turn out onto a cooling rack - you may need to shake the pan up and down to get the donuts to come out.
  7. Once the pan is cool, repeat steps 5 and 6 to finish baking the batter. Allow the donuts to cool completely.
  8. Ice the Donuts: once your donuts are totally cool, you can make the icing. In a small bowl, stir together the powdered sugar, remaining 1/4 cup of reduced Guinness, and vanilla extract until totally smooth. If it seems too thick, you can add plant-based milk or water 1 tsp at a time.
  9. Ice the donuts by dipping the top of each donut into the icing and flipping over to set on a cooling rack (see Note 2).
  10. I recommend enjoying these donuts the day they're made. If you have leftovers, you'll want to store them in an airtight container in a cool spot.

Notes

  1. You can pour the batter directly into the wells, or add the batter to a large Ziploc bag (or piping bag) and "pipe" it into the wells. This batter is thin, so if you go the piping route, you'll want to add only 1/2 the batter at a time to the bag.
  2. These donuts are tender and fragile while dipping in the icing. If it's easier for you, you can spoon/spread the icing on instead!
  3. For vegan donuts: replace the eggs with Bob's Red Mill gluten-free and vegan egg replacer. I've tested this and the donuts came out extra tender and delicious!

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

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