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marshmallow

Fresh Orange Rice Krispie Treats (dairy-free)

April 10, 2020 by Rachael Ng Leave a Comment

Fresh Orange Rice Krispie Treats

My toddler has been on a marshmallow kick lately. And by that I mean she’ll randomly think about marshmallows, talk about marshmallows, ask for a marshmallow, and pretend she’s roasting marshmallows on a stick (we’ve never actually done this). Every time we go down the baking aisle and see the bags of mallows, she begs for me to buy some. Whenever I give in (an undoubtedly let her eat a few in the car), I’m left with a bag of marshmallows that’s 95% full and taking up precious pantry space.

This time I decided we would make rice krispie treats. They’re easy. Sort of fun for her (because she gets to eat marshmallows while we “bake”). And they’re one of those treats that us ’90s kids get all nostalgic about. Oh, and they can easily be made dairy-free – or vegan with the right brand of marshmallows – with plant-based butter. And since I’ve been so into orange here lately, I figured we’d spice things up a bit by adding fresh orange zest to these treats. The end result is a delicious, orange-spiked rice krispie treat that tastes like an orange creamsicle. In other words, so much flavor bang with hardly any extra work. Yes!!

Most marshmallow brands have the same (or extremely similar) recipe on the backs of their bags. My recipe follows this standard, aside from a few extra mini marshmallows added in at the end and, of course, the orange zest. While you’re melting the marshmallows into the butter, you’ll add in fresh zest from three medium oranges. Once the marshmallows are melted, you’ll mix in the cereal and extra mini mallows, and then all you’ve left to do is gently press the mixture into a greased baking dish! Then slice and enjoy your gooey, orangey marshmallow treats!

More citrus recipes:

Chocolate Orange Cupcakes (vegan option)
Soft Iced Lemon Cookies
Soft & Chewy Orange Sugar Cookies
Orange Loaf with Almond Buttercream (vegan option)
Yield: 9-16 Treats

Fresh Orange Rice Krispie Treats

Fresh Orange Rice Krispie Treats

Gooey rice krispie treats made with fresh orange zest and extra marshmallow! A super quick and easy dessert easily made dairy-free or vegan.

Prep Time 20 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 6 cups marshmallows (10oz bag or 45 large mallows) + 3 cups mini marshmallows
  • 1/4 cup vegan butter
  • Zest from 3-4 medium oranges
  • 6 cups crisp rice cereal

Instructions

  1. Prepare an 8x8" dish or pan with non-stick spray. Then add parchment paper - cut one long piece and fold the excess over the two sides for easy removal of the treats.
  2. In a medium bowl, toss together the rice cereal and 3 cups of mini marshmallows; set aside.
  3. In a large sauce pan or stock pot, melt the vegan butter over medium-low heat. Add the 6 cups of marshmallows and zest from 3 oranges and stir until the marshmallows are totally melted.
  4. Turn the heat to low and stir in the rice cereal/mini mallows until everything is well combined.
  5. Scoop the mixture into your prepared baking dish/pan. Use the back of a greased spoon or spatula to gently press the mixture into the pan - I spray mine with non-stick spray. You want to press the mixture into an even layer without over-pressing it (this would create harder, more compact treats).
  6. Top the treats with the leftover orange zest (from 1 orange).
  7. Allow the treats to cool/set for at least 10 minutes before slicing into 9 or 16 squares. For perfect slices, remove the whole dessert from the pan and slice on a cutting board.
  8. Store leftovers in an airtight container at room temperature.

Notes

  • I bought two bags of marshmallows for this recipe. In total you will need 9 cups of marshmallows.
  • The extra mini marshmallows are optional but I totally recommend adding them for ultra marshmallow goodness!
  • For vegan treats, use vegan marshmallows

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Dairy-free Tagged With: dairy-free, fresh orange, marshmallow, orange flavored, orange rice krispie treats, rice krispie, rice krispie treats, vegan

Spicy Hot Cocoa Muffins (DF)

October 25, 2019 by Rachael Ng 1 Comment

The weather has been getting chilly around here, which had me thinking about hot cocoa and wondering if it’s too early to start making it (is that even a thing?). But then I started thinking about how glorious it would be to stuff a chocolate muffin with giant marshmallows. It was late at night, I’m pregnant, and I swear in that moment these muffins sounded like the best idea. After a couple of test batches, I landed on these perfectly imperfect spicy, double chocolate muffins. A bit of cayenne and cinnamon ups the flavor profile, and then the giant marshmallows fluff up in the oven and create the most enticing gooey marshmallow mess on top! Oh, and the chocolate chips inside get all melty just the way I like, and basically you have to eat these warm!

I tested out a couple of different ways to do these muffins, and I really like how this final batch came out. They’re basically made with a simple double chocolate muffin mix, and then “stuffed” with whole, large marshmallows. I got exactly 12 muffins out of this recipe, which may help you with measuring out your batter. You’ll add a spoonful of batter to each muffin well, press the marshmallow deep into the batter, and then cover the marshmallow, and surrounding space, with more batter. You only want to fill these about 3/4 full, so the end product (pre-bake) should look a little funny – the marshmallows should be covered but you’ll still see a bump from each marshmallow sticking up. When your muffins first come out of the oven, the marshmallows will have puffed up quite a bit. As the muffins cool, the marshmallow will settle, creating the kind of charred, melty marshmallow cracks you see below!

Some of the ingredients I like for this recipe:

Coconut sugar is my favorite sweetener. It’s low GI, unrefined, and now readily available in most grocery stores!

Applesauce gives these muffins lots of extra moisture and a bit of sweetness – you won’t taste any apple!

Instant coffee granules help deepen the chocolate flavor of these muffins. It’s totally optional, and you could also use 1/4 cup of coffee in place of the milk + instant coffee.

Ground cayenne gives these muffins a bit of kick. I recommend adding between 1/8 and 1/4 teaspoon, depending on your taste preference. 1/8 tsp is “barely there” and 1/4 tsp is “these have a definite kick”.

Yield: 12 Regular Muffins

Spicy Hot Cocoa Muffins

Spicy Hot Cocoa Muffins

Fluffy double chocolate muffins stuffed with marshmallow and spiced with a dash of cayenne pepper! These delicious, dairy-free muffins are reminiscent of your favorite spicy hot cocoa!

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup coconut sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil*
  • 1/4 cup plant-based milk
  • 1 tsp instant coffee granules (optional)
  • 3/4 cup unsweetened applesauce
  • 1 1/4 cups unbleached all-purpose flour
  • 1/3 cup regular cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne (optional)
  • 1/2 cup dairy-free chocolate chips or chunks
  • 12 large marshmallows

Instructions

  1. Preheat your oven to 350°F and line a 12 count muffin pan with paper liners (or spray with non-stick spray).
  2. In a medium bowl, whisk together the coconut sugar, eggs, vanilla, oil, plant milk, and instant coffee. Whisk in the applesauce; set aside.
  3. In a large bowl, sift the flour and cocoa powder. Whisk in the baking soda, baking powder, salt, and spices until well combined. Add wet ingredients to dry and gently mix until nearly combined. Stir in the chocolate chips.
  4. Drop a spoonful of batter into each muffin well. Then press a large marshmallow (flat side up) into the middle of each. Carefully spoon batter on top of and around the up-right marshmallows. You'll want to fill each well about 3/4 full - your marshmallows should be covered with batter but look like a bump under the batter. I had exactly enough batter for 12 regular muffins.
  5. Bake muffins at 350° for 15 minutes. The marshmallows will puff up and out of the muffins. Allow muffins to cool in the pan for 15 minutes then gently remove them to cool on a cooling rack or enjoy warm!
  6. Store leftovers in an airtight container at room temperature.

Notes

*you can use whatever vegetable oil you prefer. I used regular olive oil for these muffins

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  • 12-Cup Muffin/Cupcake Pan
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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 169mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 4g

calculated nutrition information may not always be accurate

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More chocolate recipes:

Marshmallow Hot Cocoa Cookies (DF)
Salted Chocolate Rye Cookies (DF)
Dark Chocolate Zucchini Bread (DF)
Chocolate Banana Cake Donuts (Vegan)

Filed Under: Breads, Dairy-free, Muffins Tagged With: dairy-free, hot chocolate muffins, hot cocoa muffins, marshmallow, marshmallow stuffed, Mexican hot chocolate, spicy muffins

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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