Bunny Peeps Marshmallow Rice Krispies Treats for Easter

It’s almost Easter and this is the time when Bunny Peeps are in abundance in the stores. Since Rice Krispies Treats are a fan favorite by so many of us, (me included), I’ve decided to combine the two.

Found a Rice Krispies Treats recipe and video by Ree Drummond on the Food Network. Her website and Food Network TV show is called, The Pioneer Woman.

Kitchen Notes:
Do not over grease the pan. Butter is the best option. It imparts flavor too.
When marshmallows have melted, don’t remove pan from heat.
Work quickly to add in the cereal, mixing gently and thoroughly.

Have a blessed Easter!

An end is only a beginning in disguise. ~Craig D. Lounsbrough

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Bunny Peeps
Marshmallow Rice Krispies Treats

By Carmen Ortiz of Baking is my Zen

Yield: 12 servings or 6 egg shapes, approx.

INGREDIENTS:
4 tablespoons unsalted butter, plus more for greasing pan
6 cups rice cereal
10-ounce bag marshmallows
1/4 teaspoon salt
1/4 teaspoon vanilla extract
4 ounces mini white marshmallows (optional)

CHOCOLATE TOPPING:
½ cup white chocolate chips
1 teaspoon coconut oil

TOPPINGS:
Rainbow sprinkles, to decorate
6 Bunny Peeps, to decorate

DIRECTIONS:

GREASE PAN: Thoroughly grease a 9×13 inch pan with softened butter. Do not over grease the pan. Set aside.

PREP: Add 6 cups rice cereal in large bowl. Set aside.

MELT MARSHMALLOWS:
In a large pot, melt 4 tablespoons butter.
Add marshmallows (10 oz bag) to butter.
Melt marshmallows, stirring often under medium low flame.
Add ¼ teaspoon salt when marshmallows have melted. Stir.
Add ¼ teaspoon vanilla extract. Stir.
Turn off flame and keep pan on stove.

COMBINE MELTED MARSHMALLOWS AND CEREAL:
Add cereal into the melted marshmallows.
Fold gently until all combined.
Toss in the mini marshmallows (4 oz). (optional)
Gently fold in.

TRANSFER TO 9×13 inch PAN:
Transfer the marshmallow rice cereal into the buttered pan.
Press cereal into pan using a spatula.
(Use PAM oil Spray on spatula for easy spreading).
Allow to cool completely.

CUT INTO SHAPES:
Cut cereal into squares or whatever shape you like.
I used an egg shape for the Easter Holiday.

PREPARE WHITE CHOCOLATE:
Add white chocolate chips in a bowl.
Add coconut oil. Stir.
Melt white chocolate in microwave.
Stir occasionally until totally melted.

TOPPINGS:
Cover each Rice Krispies Treats with white chocolate using a spoon.
Immediately sprinkle rainbow sprinkles around edge.
Place a Bunny Peep in the center of the white chocolate covered Rice Krispies Treats.
Allow to set.
Enjoy!

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen

Bunny Peeps Marshmallow Rice Krispies Treats

DIRECTIONS:

GREASE PAN: Thoroughly grease a 9×13 inch pan with softened butter. Do not over grease the pan. Set aside.

PREP: Add 6 cups Rice cereal in large bowl. Set aside.

PREPARE MARSHMALLOWS:
In a large pot, melt 4 tablespoons butter.


Add marshmallows (10 oz bag) to butter.


Melt marshmallows, stirring often under medium low flame.
Add ¼ teaspoon salt when marshmallows have melted. Stir.


Add ¼ teaspoon vanilla extract. Stir.


Turn off flame and keep pan on stove.

COMBINE MELTED MARSHMALLOWS AND CEREAL:
Add cereal into the melted marshmallows.
Fold gently until all combined.
Toss in the mini marshmallows (4 oz). (optional)
Gently fold in.

TRANSFER TO 9×13 inch PAN: Transfer the marshmallow rice cereal into the buttered pan.


Press cereal into pan using a spatula.
(Use PAM oil Spray on spatula for easy spreading).
Allow to cool completely.

CUT INTO SHAPES: Cut cereal into squares or whatever shape you like. I used an egg shape for the Easter Holiday.

PREPARE WHITE CHOCOLATE: Add white chocolate chips in a bowl.
Add coconut oil. Stir.
Melt white chocolate in microwave.


Stir occasionally until totally melted.

TOPPINGS:
Cover each Rice Krispies Treats with white chocolate using a spoon.


Immediately sprinkle rainbow sprinkles around edge.


Place a Bunny Peep in the center of white chocolate covered Rice Krispies Treats.


Allow to set.


Enjoy!

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

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Posted in Easter, Flickr-Macro Desserts, Holidays, NO-BAKE dessert, Uncategorized | Tagged , , , , , , , , , , , , , , ,

Peanut Butter Cup Cookies ~ For Peanut Butter Lovers

One of my favorite flavor combinations is PEANUT BUTTER + CHOCOLATE. Yum!
Finally got around to making a cookie with these two flavors.
It’s a simple recipe to make and a hearty cookie as well.

Check out the YouTube video by WYSE GUIDE for Peanut Butter Cup Cookies which inspired me to make these.

WYSE GUIDE (VIDEO)
Peanut Butter Cup Cookies

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PEANUT BUTTER CUP COOKIES

By Carmen Ortiz of Baking is my Zen

YIELD: Approximately 28 cookies

INGREDIENTS:

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar

1 egg
1/2 cup creamy peanut butter
1/2 teaspoon vanilla

1 1/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda

miniature peanut butter cups
crushed peanuts (optional)
PAM oil spray

DIRECTIONS:

PREHEAT oven to 375 degrees Fahrenheit.

PEANUTS:
Crush peanuts. Roast in a hot pan or oven for 5 minutes. Set aside.

PEANUT BUTTER CUP CANDIES:
Unwrap peanut butter cup candies. Set aside.

PREPARE AND CHILL COOKIE DOUGH:
Cream butter and sugars until light and fluffy.
Add egg, peanut butter and vanilla. Mix to incorporate after each addition. Scrap down bowl with spatula.
Sift flour, salt and baking soda.
Add dry ingredients to creamed mixture. Mix thoroughly. Scrap down bowl with spatula.
Cover and chill dough in fridge for 30 minutes.

PREPARE PAN:
Lightly spray mini muffin pan with PAM cooking spray.
Wipe the top surface of the pan of excess oil spray with paper towel.

SHAPING COOKIE DOUGH:
Scoop out a portion of dough with small ice cream scooper.
Roll cookie dough into ball.
Place ball of cookie dough in miniature muffin tin.
Push center of dough down with finger to create an indent.
Repeat process using all the dough.

BAKE:
Place in preheated 375 degrees Fahrenheit oven for 8-10 minutes.
Bake until lightly golden and puffed around the edges.

REMOVE FROM OVEN / INSERT PEANUT BUTTER CUPS:
Remove cookies from oven.
Immediately place an unwrapped peanut butter cup in the center of each cookie.
Press down until candy is level to the top of cookie.
Sprinkle cookies with crushed peanuts. (Optional)
Sprinkle cookies with sea salt. (Optional)

COOL COOKIES / REMOVE FROM PAN:
Cool cookies 10 minutes in the pan. Place on cooling rack.
Note: The peanut butter cups and cookie may collapse and leak out if removed from pan too soon.
After 10 minutes, remove cookies from pan and place on cooling rack. Gently hold the edge of the cookie and turn it to loosen. Then with a knife, gently lift it out of the pan.

Place on rack. Enjoy warm or cold.

Enjoy!

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RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen

PEANUT BUTTER CUP COOKIES

DIRECTIONS:
PREHEAT oven to 375 degrees Fahrenheit.

PEANUTS:
Crush peanuts. Roast in a hot pan or oven for 5 minutes. Set aside.

PEANUT BUTTER CUP CANDIES:
Unwrap peanut butter cup candies. Set aside.

PREPARE AND CHILL COOKIE DOUGH:
Cream butter and sugars until light and fluffy.


Add egg, peanut butter and vanilla. Mix to incorporate after each addition.

Scrap down bowl with spatula.

Sift flour, salt and baking soda.


Add dry ingredients to creamed mixture. Mix thoroughly.

Scrap down bowl with spatula.


Cover and chill dough in fridge for 30 minutes.

PREPARE PAN:
Lightly spray mini muffin pan with PAM cooking spray.
Wipe the top surface of the pan of excess oil spray with paper towel.

SHAPING COOKIE DOUGH:
Scoop out a portion of dough with small ice cream scooper.


Roll cookie dough into ball.
Place ball of cookie dough in miniature muffin tin.


Push center of dough down with finger to create an indent.
Repeat process using all the dough.

BAKE:
Place in preheated 375 degrees Fahrenheit oven for 8-10 minutes.
Bake until lightly golden and puffed around the edges.

REMOVE FROM OVEN / INSERT PEANUT BUTTER CUPS:
Remove cookies from oven.

Immediately place an unwrapped peanut butter cup in the center of each cookie.


Press down until candy is level to the top of cookie.


Sprinkle cookies with crushed peanuts. (Optional)


Sprinkle cookies with sea salt. (Optional)

COOL COOKIES / REMOVE FROM PAN:
Cool cookies 10 minutes in the pan. Place on cooling rack.
Note: The peanut butter cups and cookie may collapse and leak out if removed from pan too soon.

After 10 minutes, remove cookies from pan and place on cooling rack. Gently hold the edge of the cookie and turn it to loosen.

Then with a knife, gently lift it out of the pan.

Place on rack. Enjoy warm or cold.

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Posted in Baked, Cookies, Dessert, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts | Tagged , , , , , , , , , , , , , , , ,