Festive Rice Krispie Squares

 

Don't know why it is a rarity that I make Rice Krispie squares but it is. An overlooked simplicity that could be because of my childhood school lunches or the half empty box of cereal in our pantry that's been catching my eye. Of course there is a certain level of comfort and ease with making them, low heat is a pro tip. That is why I decided to add a wee bit of festive cheer; decorating them with a thin layer of melted white chocolate and then generously and merrily sprinkling with mini candy pearls in red and green. 'Tis the season for comfort and joy!

Rice Krispie Squares

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1/4 cup butter

1 x 400g bag of mini marshmallows

1/2 teaspoon vanilla extract, optional

5 - 6 cups crispy rice cereal

200g bag white chocolate chips, for decorating 

red and green mini candy pearls, for decorating

Grease a 9 x 13 inch tin. Set aside.

Melt butter in a large saucepan over low heat.

Once the butter is melted, add the marshmallows and stir until they are melted and well combined. Cook 2 minutes longer, stirring constantly. Stir in the vanilla extract. Remove from heat.  

Stir in the rice crispy cereal until well coated.

Press mixture evenly and firmly into the buttered tin, using a buttered spatula or wax paper. Allow to set.

Once set and cooled, melt white chocolate in a microwave safe bowl in the microwave or on top of the stove using a double boiler method, then spread the melted chocolate evenly over the top and sprinkle with candy pearls. Allow to the chocolate to set before slicing. 

Pineapple Chocolate Chip Bars

 

A Springtime treat that deviates from the usual. A tangy chewy blondie that has less added sugar. Though the combination of white and dark chocolate chips does add sweetness along with the crushed pineapple. Chopped walnuts enhance its buttery texture, making these fudgy morsels lusciously melt in your mouth.  

Pineapple Chocolate Chip Bars

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1 cup all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup dark chocolate chips

1/2 cup white chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/3 cup white sugar

1/3 cup dark brown sugar

1 tablespoon lemon juice

1 egg

1/2 cup drained crushed pineapple

remaining drained crushed pineapple, for decorating, optional

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 inch or 8 inch square baking tin. Line the bottom with baking parchment. 

Sift the flour into a medium bowl then add the baking powder and salt and whisk together. Add the dark chocolate and white chocolate chips and chopped walnuts and stir together. 

Using a microwave safe bowl melt the butter in the microwave, at short increments of 15 to 30 seconds, depending on the amount of butter you are using, or melt the butter in a saucepan over low medium heat on the stove. Allow to cool slightly.

In a large heat proof bowl combine the white sugar and brown sugar together, then add the melted butter and lemon juice and blend well. Add the egg and beat well, then add the crushed pineapple and stir lightly to combine. Blend in the flour mixture to the buttery sugar mixture, stirring until just combined. Pour or spoon the batter into the prepared 9 inch square baking tin. Smooth out towards the sides, making all even. Top with leftover crushed pineapple, if you wish. 

Bake in the preheated oven for 30 minutes or until set. You do not want to over bake these squares as you want them more brownie like then cake like. Chewy and gooey! 

Cool on a wire rack and cut into squares. 

Double Chocolate Muffins

Perhaps triple chocolate would be a more suitable name when you factor in the cocoa powder and chocolate used however because of their lack of sweetness and distinct richness double chocolate will do. Indulgent and sinfully delicious. An enjoyable way to alleviate stress and pass by a rainy afternoon.    

Double Chocolate Muffins

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makes 12 muffins

2 cups unbleached all purpose flour

1/2 cup caster sugar

3/4 cup white chocolate chips or Baker's white chocolate chopped into pieces

1/2 cup dark chocolate chips 

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup sour creme

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup vegetable oil

1/2 cup chopped pecan pieces or more chocolate chips, for topping, optional 

Preheat the oven to 400ºF (200ºC) Grease 12 muffin cups or line with paper muffin liners or silicone muffin liners.

In a large bowl combine the flour, sugar, white chocolate chips or chunks (which ever you are using), dark chocolate chips, cocoa powder, baking soda and salt. 

In another bowl whisk together the egg, sour creme, milk, vanilla and vegetable oil until blended and smooth. Pour into the dry ingredients and stir until the batter is blended. Fill the prepared muffin cups 3/4 full and sprinkle the tops with the pecans or chocolate chips.

Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool in the tin for 10 minutes before removing them from the tin to cool completely on a wire rack. 

Hope everyone had a great weekend. We had a lovely one. End of school... exam time equals stress.... I... we, face this week full steam ahead with plenty of things on the go; so me posting may be a bit hit or miss this week. - JD   

Double Chocolate Brownies

These decadent fudgey brownies are simply fabulous. Easy to whip up and share on a cold wintery day. Perfect for the chocolate lover in your life!   

Fudgey Brownies

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1 1/3 cups (325ml)unbleached all purpose flour

1 teaspoon (5ml) baking powder

1/2 teaspoon (2ml) salt

1 cup (250ml) butter

1 cup (250ml) cocoa powder

2 cups (500ml) caster sugar

4 eggs

1 1/2 (7ml) teaspoons vanilla

1 cup (250ml) white chocolate chips or dark chocolate chips 

Preheat oven to 350ºF (180ºC). Grease a 13x9x2 inch baking tin and line the bottom with baking parchment paper. Set aside.

In a medium bowl, combine together the flour, baking powder and salt.

In a large saucepan, over low medium heat, melt the butter. Once melted remove from heat and stir the cocoa powder into the melt butter. Blend in the sugar, eggs and the vanilla.

Blend in the flour mixture and the white chocolate chips until combined. Pour batter into the prepared baking tin. Bake in the preheated oven 30 to 35 minutes or until done. Cool before cutting.

   

Hope everyone is warm and taking in a little of the sunshine when possible. - JD 

Chocolate Chip Cookie Bars

A sweet and slightly chewy multi chocolate chip treat. Decorating with melted chocolate and sprinkles changes your perspective of the humble chocolate chip cookie and adds a bit of festive flair. Perfect with hot chocolate. 

Chocolate Chip Bars

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6 tablespoons butter, softened

1/2 cup caster sugar

1/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup unbleached all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup dark chocolate chips

1 cup white chocolate chips

extra white chocolate, melted, for decorating 

red and gold decorating sprinkles

Preheat oven to 350ºF (180ºC) Grease a 9'' square baking tin or line with foil, extending the foil beyond the tins edges.

Beat butter, caster sugar, brown sugar, egg and vanilla in a large bowl until well blended. 

In another bowl, combine together the flour, baking soda, and salt. Add to the butter mixture. Stir in the dark chocolate chips and the white chocolate chips. Spread into the prepared lined baking tin.

Bake 25 to 30 minutes or until lightly golden brown and the bars begin to pull away from the sides of the baking tin.

Cool completely in the baking tin on a wire rack. When cooled, lift out of the pan using the foil as a handle. Peel away the foil and cut into bars.

Melt the extra white chocolate and randomly drizzle over the top of the cooled bars; and sprinkle with the red and gold decorating sprinkles.    

Hope everyone had a great weekend. - JD 

Food Photo of the Day ~ Candy Cane Bark

This was my daughter's creation, Candy Cane Bark. With only a few simple ingredients we created this sweet treat to share. Solid milk chocolate topped with white chocolate and crushed candy canes for some minty goodness. My son wasn't going to miss this opportunity and helped by keeping an eye on the chocolate as it melted and by placing a handful of crushed candy canes on top. They definitely had fun and enjoyed sampling once the everything had set.  

Hope everyone had a good weekend! - JD