S’more Rice Cereal Treats

One of my goals this year is to bake more. I love baking, and so do my girls. However, since it’s not exactly healthy (or at least the stuff I want to make is not), I’m only going to do it once a week, eat it, and throw the rest out. Very wasteful, I know, but this way it’s a special day, and we’re only eating sweets once a week (a far cry from what we were doing just last month!).

Last week we made Tres Leches cake, which I haven’t had in years and was absolutely fabulous, though we ate it faster than I could snap a picture. This week we decided on s’more rice cereal treats, which was far easier and something the girls could help out with a little more.

We made these after a fun snow day and with a nice fire and a little hot chocolate, they were perfect! I mean it’s cereal, chocolate, marshmallows, graham crackers, and butter….what’s not to love??

We started out by crushing up a package of graham crackers. This was great for the girls to get their hands dirty without literally getting their hands dirty. Ain’t nobody want that.

While they’re doing that, I chopped up 2 chocolate bars. Now the key to the recipe is to be sure to taste test the chocolate before adding it in. That’s an absolute necessity!

Next, over medium heat, I melted 4 tablespoons of butter and then added in 6 cups of marshmallows. I had multiple bags already opened, so I used both big marshmallows and small for making the treats and toasting the marshmallows on top.

Be sure to keep an eye on that! I love a nice toasted marshmallow, but I’d rather not have to scrub it out of my pot for the next week, thank you!

While that’s melting, add all the dry ingredients in a bowl and have the kids stir it up, making sure to taste test as they go. Hey, we gotta make sure this comes out right!

After the marshmallows are melted, I poured them over the dry mix and mixed thoroughly before pouring it all into an oiled casserole dish.

After that I popped it into the oven to broil. Keep an eye on it! It only takes a couple minutes to toast those marshmallows. Anymore time than that and you might end up with campfire in your oven!

May your days be toasty warm and full of fluff! Thanks for stopping by!

S'more Rice Cereal Treats
Print Recipe
Servings Prep Time
12 squares 10 minutes
Cook Time
2 minutes
Servings Prep Time
12 squares 10 minutes
Cook Time
2 minutes
S'more Rice Cereal Treats
Print Recipe
Servings Prep Time
12 squares 10 minutes
Cook Time
2 minutes
Servings Prep Time
12 squares 10 minutes
Cook Time
2 minutes
Ingredients
Servings: squares
Instructions
  1. In a large bowl, combine rice cereal, chopped chocolate, 1 cup mini marshmallows (or larger marshmallows, chopped), and crushed graham crackers. Stir. Set aside.
  2. Oil casserole dish or baking pan. Over medium heat, melt butter. Add 6 cups marshmallows and stir periodically until melted.
  3. Pour over dry ingredients and stir. Pour into prepared dish and even out with oiled hands or oiled spoon.
  4. Place remaining marshmallows on top evenly, and broil for about 2 minutes, or until slightly toasted, watching the whole time as to not burn. Remove from oven, cut, and enjoy!
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A Berry Good Day for a Birthday! (A Dairy & Egg-Free Cake Recipe)

It’s the Hubs’ birthday! Hooray! His main birthday wish was to just hang out and eat some cake and ice cream, which I was more than willing to accommodate! We don’t eat a lot of cake, but when we do we go all out! So we started with the basics of what is in season….strawberries!

DSC_1115 DSC_1117 DSC_1119 DSC_1125We filled up $11 worth of strawberries, half of which the girls devoured on the way home (and thus the new car now has lovely red stains in the backseat, sigh). I’m already looking forward to blueberry season!

With strawberries in hand, we started on the cake. Full disclosure: the Hubs made the cake. That’s right…my husband is so awesome he makes his own birthday cake…and he enjoys making it! I used to feel terribly guilty about this, but my goodness he makes a good cake!  And now, the Hubs…

This is an awesome dairy-free cake recipe that was used during the depression. Don’t let the “dairy-free” thing scare you away. This cake is moist, delicious, and super easy to make.  The great thing about this recipe is that you can make some minor modifications and add your own touch.  The Wife and I thought that strawberries and chocolate were too classic of a combination to pass up.

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Step 1: In a large mixing bowl, sift together 3 Cups all purpose flour, 2 Cups cane sugar, 2 tsp salt, 1 tsp baking soda. (Feel free to use white sugar).
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Step 2: In the dry mixture, make three wells with your fingers. Pour 3 tsp vanilla extract into 1 well, 2 Tbsp distilled white vinegar into the second well, and 3/4 Cup vegetable oil into the third well.
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Step 3: Pour 2 Cups cold water over the ingredients in the mixing bowl and stir until combined.
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Step 4: Once the base of the cake batter is complete, this is where you can get creative and add different ingredients. We decided to mix in 1 1/2 Cups dark chocolate chips.

Brush a 9″ spring form cake pan with melted butter. Pour the batter into the pan and bake in a preheated 350 degree oven for 75-90 minutes, depending on your oven. When a toothpick comes out clean, you’re good to go.

You can use a 9×11 sheet pan if you need to.  Just reduce the time to 30-45 minutes. But just a heads up, with a sheet pan you won’t be able to remove the cake. Don’t worry, it still tastes amazing!

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Once it’s cooled, remove the outside of the spring form. Sift powdered sugar over the top and fill with fresh strawberries for dramatic effect and photo ops.

And now for the strawberry sauce.

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In a saucepan, combine: 1/4 Cup water and 1/4 Cup sugar. and bring to a boil. Add 2 Cups fresh sliced strawberries, and 1 tsp vanilla extract. Toss in the strawberries until warmed through and coated with the simple syrup. Blend the mixture until smooth.
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Enjoy!