This is for the dip-your-french-fries-in-ice-cream and salted caramel folks out there — Ruffles marshmallow treats! I first tried this magical sweet-and-salty combo at Bake Shoppe in Toronto, a local favorite known for their nostalgic bakes and quirky-chic vibe. (Their retail store has since closed, but I hear they’re “baking up” some exciting new plans. Sorry not sorry.) Their ruffles marshmallow treats were a fan favorite, not just as bars but as cakes. If you’re raising an eyebrow, well, don’t knock it before you try it.
I made a small batch of these no-bake Ruffles marshmallow treats for Halloween, since my kids decided that this year needed to be all about marshmallows (we have plans for a marshmallow roast in place of trick-or-treating, provided the weather doesn’t pull a Canada and give us our first snow). These are so easy and fast to make — the perfect last-minute treat.
A couple notes:
As with my rice krispie treats, I level up these squares with browned butter. You can just melt the butter if you want, but that toasty goodness really does add a little something-something.
I also like holding back some of the marshmallows and folding them in at the end for some textural variety. Again, totally optional.
I’m sure you could make this with a mix of Ruffles and rice krispies; you’ll just want to use ~3 cups worth of dry ingredients for this amount of marshmallows. Note that Rice Krispies weigh less than chips per cup (about half as much), so don’t swap by weight or your mixture will probably be too dry. (Refer to the rice krispies treat recipe for a measurement guide.)
Feeding a crowd? Double all the ingredients for an 8×8 or 9×9 pan.
Small Batch Ruffles Marshmallow Treats for Halloween (or any time)
Makes one 8 1/2 x 4 1/2 or 9×5 pan (about 8 squares)
56g / 4 Tbsp unsalted butter
200g / 4 cups mini marshmallows, divided
1/4 tsp kosher salt
1 tsp vanilla extract
150g / 3 cups crushed Ruffles-style potato chips
Edible eyes (optional)
Line an 8 1/2×4 1/2 or 9×5 loaf pan with a parchment sling. Measure out all your ingredients — this is a quick and simple recipe, but once you start, you do need to move quickly!
Brown the butter: Cube the butter and place it in a medium, light-colored pot over medium-low heat. Once the butter has melted, turn the heat up to medium-high. Stir frequently with a heatproof spatula, scraping the sides and bottom of the pan as needed. The butter will crackle, foam, turn clear gold, then finally start browning. It’s done when the crackling subsides and you smell toasted nuts.
When the butter has browned, immediately take the pan off the heat and add the salt, vanilla, and all but a large handful of the marshmallows. Stir constantly until the marshmallows are melted and you have a smooth mixture. If the residual heat from the butter isn’t enough to melt the marshmallows completely, place the pan back over low heat and keep stirring until they are.
Add the crushed chips and stir until evenly coated with the marshmallow mixture. Stir in the remaining handful of mini marshmallows.
Immediately scrape the mixture into the prepared pan and, using a greased silicone spatula or a piece of greased parchment/wax paper, press it firmly into an even layer. Decorate with edible eyes, if desired. Let cool completely at room temperature before cutting into squares. Store in an airtight container and eat within 3 days.
Crumb bars, crumble bars, streusel bars — whatever you call them, I’m a fan. Mostly because they belong to my favorite food category, rustic fruit bressert (that’s breakfast and/or dessert).
COVID lockdown has made it extra challenging this year to keep track of the date, but thankfully the seasons still change. We are in the middle of berry season here in Ontario. And while I wasn’t sure if our annual traditions of strawberry and cherry picking would be possible this year, happily we managed to do both.
My family loves fresh fruit like candy, so I wasn’t sure I’d be able to actually make anything with the berries. But I squirreled away just enough to make these delightful berry crumb bars. I had some for breakfast and some for dessert and can confirm they go down equally well for either.
A few notes:
As with most fruit desserts, I love adding some wholegrain flour for extra flavor. If you don’t have buckwheat on hand, try rye, einkorn, or spelt! Or just substitute with more all-purpose if you don’t have any whole grains stocked.
For the filling, I used a mix of (very ripe) strawberries, cherries, and some miscellaneous frozen berries that I had lurking in the freezer. I fully defrosted the frozen berries and drained off the extra liquid to avoid a soggy crust.
Because my fruit was mostly quite ripe and juicy, I didn’t need to add much sweetener. If your fruit isn’t so ripe, adjust the sugar to taste or try mixing with a little jam.
Berry buckwheat crumb bars
Makes one 8×8 pan
For the crumb mixture:
190g (1 1/2 c) all purpose flour
60g (1/2 c) buckwheat flour
1 tsp kosher salt
50g (1/4 c) granulated sugar
50g (1/4 c) light brown sugar
200g (14 T) unsalted butter, cold and cubed
30g (1/3 c) rolled oats
30g (1/4 c) sliced almonds (or other chopped nuts)
30g (2 Tbsp) turbinado sugar
For the fruit filling:
400g (~2 1/2 c) mixed berries, finely diced (if frozen, thaw and drain before using — see notes above)
13g (1 Tbsp) sugar (or to taste)
12g (1 1/2 Tbsp) cornstarch
Pinch of salt
Squeeze of lemon juice
Preheat the oven to 375°F with a rack in the middle. Line an 8 x 8-inch pan with two long criss-crossed pieces of parchment, leaving a couple of inches of overhang on all sides. (This will make it easy to remove the bars later.) Lightly grease the parchment.
In the bowl of a food processor, combine the flours, salt, and sugars. Pulse to combine. Scatter the cold, cubed butter over the top. Pulse until the mixture forms clumps but is not completely smooth (this took me about 20-25 short pulses).
Transfer about a third (~180g) of the mixture to a separate bowl. Add the oats, almonds, and turbinado sugar and use your fingertips to quickly pinch in, forming a clumpy streusel. Refrigerate until needed.
Transfer the remaining two-thirds (~360g) of the mixture to the prepared pan. Use your fingers or the bottom of a small glass or measuring cup to press the crumbs evenly into the bottom of the pan. Prick all over with a fork. Bake for about 10-15 minutes, or until just set. Transfer to a wire rack while you prepare the fruit filling (no need to let it cool completely).
To make the filling, stir together the fruit, sugar, cornstarch, salt, and lemon juice. Spoon the fruit mixture evenly over the par-baked crust, then sprinkle evenly with the reserved streusel mixture.
Bake until the crumb topping is golden and the fruit juices are bubbling in the center, about 45-50 minutes. Allow to cool completely on a wire rack before slicing (for cleanest results, chill for an hour in the refrigerator). Refrigerate leftover bars in an airtight container for up to 5 days; serve cold or at room temperature.
Hello, hi, it’s been a hot minute since I’ve posted here! I hope you all are staying safe and well during this crazy, confusing time. A lot of you are baking bread and making sourdough starters, which is certainly a bright spot amongst all the madness. As the days start to meld together, the rising and falling of my own starter provides a comforting rhythm to the days.
I’ve been baking a lot, though in smaller batches since I can’t give away extras as easily any more. Banana bread and brownies always, plus a lot of new recipes for my cookbook.
Sorry, I buried the lede there — I’m working on a baking cookbook! I can’t share too many details right now, except to say it’s a collection of 60+ recipes from cookies to cakes to yeasted and sourdough breads to pastries. It’s been a wild ride (I didn’t expect finding butter and eggs to be one of the challenges I’d face, but there you go) and I’ve questioned my sanity more than a few times. But now that the first draft of my manuscript is almost finished I’m starting to feel excited! There’s still a lot of work to do, but I can’t wait to see it all come together in the coming months.
I wanted to share a recipe for some funfetti rice krispie treats that I made a couple months back (pre-social distancing…) for a bake sale. These are a colorful variation of my brown butter rice krispie treats, and they never fail to put a smile on my face. If you want to add a sweet-salty kick you could sub some (or all) of the rice krispies with lightly crushed Ruffles potato chips. SO GOOD.
Funfetti Rice Krispie Treats
Makes one 8×8 or 9×9 pan
113g / 8 Tbsp unsalted butter
400g / 10 cups mini marshmallows, divided
1/2 teaspoon coarse kosher or sea salt
1 tsp vanilla extract (use artificial if you want to emphasize the funfetti flavor)
160g / 6 cups crispy rice cereal, such as Rice Krispies (about half a 12-ounce box)
40g / 1/4 c rainbow sprinkles, plus more for the top
Line an 8×8 or 9×9 pan with foil. Lightly butter or oil the foil for easy removal. Measure out all your ingredients — this is a quick and simple recipe, but once you start, you do need to move quickly!
In a large pot over medium-low heat, brown the butter. Place the cubed butter in a large, light-colored pot over low-medium heat. Once the butter has melted, turn the heat up to medium-high. Stir frequently with a heatproof spatula, scraping the sides and bottom of the pan as needed. The butter will crackle, foam, turn clear gold, then finally start browning. It’s done when the crackling subsides and you smell toasted nuts.
When the butter has browned, immediately take the pan off the heat and add the salt, vanilla, and 8 cups of marshmallows. Stir constantly until the marshmallows are melted and you have a smooth mixture. If the residual heat from the butter isn’t enough to melt the marshmallows completely, turn the heat back to low.
Add the cereal and stir until evenly coated with the marshmallow mixture. Stir in the remaining two cups of mini marshmallows, followed by the 1/4 c rainbow sprinkles. Don’t overmix once you add the sprinkles or the colors will bleed.
Immediately scrape the mixture into the prepared pan and, using a greased silicone spatula or a piece of greased parchment/wax paper, press it firmly into an even layer. Garnish with extra sprinkles. Let cool completely at room temperature before cutting into squares.
Store in an airtight container and eat within 3 days. I’ve heard you can refrigerate or freeze them, well wrapped, for longer storage, though they haven’t lasted long enough around here for me to test that.
A couple of weeks ago I posted a photo of a batch of brownies, and I was flooded with requests for the recipe. I get it — as much as I love tinkering with flavors and techniques, hands down the dessert I crave most often is a good old brownie.
I realize that what constitutes a good brownie varies tremendously from person to person, which is why this is the millionth brownie recipe on the internet. To me, a good brownie is crackly-topped, chewy but tender, and deeply chocolatey. Oh, and well-salted.
These brownies check all those boxes for me. I still have some tweaks I want to try so I won’t go as far as to call them “perfect,” but for the time being this is the batch to beat.
Without getting too brownie-nerd on you (there’s plentyoutthere should you wish to delve into that world), here’s a little bit of the rationale behind this recipe:
Both butter and oil for a mix of flavor and moisture
Both cocoa powder and melted chocolate, the first for a rich chocolate flavor and the second for texture and that crackly top
A touch of brown sugar for moisture, flavor, and chew
A modest amount of flour to keep things from getting too cakey, but enough so we’re not completely in fudge territory
Baked in an 8×8 square pan for thick, non-wimpy brownies
This recipe is the result of a lot of tinkering, which is why the measurements are a bit weird. I developed it using gram measurements (I bake by weight 99.9% of the time), but the cup measurements are below as well — just know I haven’t tested them myself.
57g (2/3 c) Dutch process cocoa powder, sifted if lumpy
169g (3/4 c + 1 Tbsp) granulated sugar
56g (1/4 c + 1 tsp) brown sugar
scant 1 tsp coarse kosher salt
3 large eggs
1.5 tsp vanilla extract
1 tsp espresso powder
Flaky sea salt, for sprinkling
Preheat oven to 350F. Line an 8×8 square pan with foil and lightly grease.
In a medium saucepan, combine the butter, oil, and chocolate. Melt over low heat, then set aside to cool while you prepare the rest of the ingredients. In a small bowl, whisk together the flour and cocoa powder.
Combine all ingredients from the sugar through the espresso powder in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low briefly to combine, then crank up the speed to medium high and continue whisking until the mixture is thick and pale (about 5 minutes).
Reduce the speed to low and drizzle in the butter-chocolate-oil mixture. Once incorporated, add the flour-cocoa mixture, mixing just to combine. Use a silicone spatula to stir from the bottom of the bowl to make sure everything is well-mixed and there are no pockets of unincorporated flour.
Pour into the prepared pan, sprinkle generously with flaky sea salt, and bake until the top is cracked and glossy and a toothpick inserted in the middle comes out with a few wet crumbs (not raw brownie batter, but not completely dry), about 25-30 minutes (start checking at 20 minutes — baking these just the right amount of time is critical to getting the right texture!).
Allow brownies to cool completely before slicing. Store leftovers in an airtight container, or freeze for later. (I actually like chilling my brownies in the fridge for an hour before eating — I find this gives them the perfect amount of chew!)
Here’s the thing: I don’t mind complicated recipes. Since I break a lot of my baking into multiple days, a long list of directions doesn’t usually put me off. Plus, there’s something really satisfying about seeing larger projects come to life!
But sometimes you just need simple, 30-minutes-no-oven-required back pocket recipes; and this is one of those gems. These are not your back-of-the-box Rice Krispie treats. These are BROWN BUTTER RICE KRISPIE TREATS. But good news, they’re practically just as easy as the original recipe. What makes them special?
Brown butter. If you’re going to melt the butter anyways, why not take a few extra minutes and brown it for that extra delicious nutty edge? Oh yeah, this also calls for double the butter compared to the original recipe, because you only live once (don’t worry, it’s not so much that they’re greasy).
More marshmallows. WAY more marshmallows. And some are left unmelted for an extra surprise. Nothing is worse than a dry Rice Krispie Treat.
Thick, bakery-style pieces. I like my treats tall, so I make them in an 8×8 pan (I do the same thing with brownies). Double the recipe if you’re making this in a 9×13 pan; no thin and wimpy Rice Krispie treats here!
Salt. One of my pet peeves is under-salted baked goods. Especially when you’ve got all the sweetness from the marshmallows in there — you need a little bit of salt to round out the flavor. You might as well throw a dash of vanilla in there while you’re at it.
OK, enough talking. Here we go!
Brown Butter Rice Krispie Treats
Makes 9 – 16 treats, depending on how big you like them
113g / 8 Tbsp unsalted butter
425g / 10 cups mini marshmallows, divided
1/2 teaspoon coarse kosher or sea salt
Dash of pure vanilla extract
160g / 6 cups crispy rice cereal, such as Rice Krispies (about half a 12-ounce box)
Line an 8×8 pan with foil. Lightly butter or oil the foil for easy removal. Measure out all your ingredients — this is a quick and simple recipe, but once you start, you do need to move quickly!
In a large pot over medium-low heat, brown the butter. It will melt, foam, turn clear gold, then finally start browning (and smelling nutty). Stir frequently with a silicon spatula or wooden spoon, scraping the sides and bottom of the pan as needed.
When the butter has browned, take the pan off the heat and add the salt, vanilla, and 8 cups of marshmallows. Stir constantly until the marshmallows are melted and you have a smooth mixture. If the residual heat from the butter isn’t enough to melt the mallows completely, turn the heat back to low.
Add the cereal and stir until evenly coated with the marshmallow mixture. Stir in the remaining two cups of mini marshmallows.
Immediately scrape the mixture into the prepared pan and, using a greased silicon spatula or a piece of greased parchment/wax paper, press it firmly into an even layer. Let cool completely at room temperature before cutting into squares.
Store in an airtight container and eat within 3 days.
One of my favorite parts of summer is the bounty of fresh fruit. It’s so refreshing to have delicious and CHEAP berries and stone fruits readily available for snacking and baking.
We’ve gone fruit picking twice this summer: the first time for raspberries, and second for peaches. We went down to the Niagara region for our peaches, and managed to snag a respectable 7 pounds of peaches in the midst of a on-again-off-again thunderstorm.
Our raspberries were consumed pretty quickly, but we had a bounty of quickly ripening peaches that needed to be cooked, stat. So we made this peach and cherry bourbon pie.
(Note: David helped me assemble this lattice. It’s definitely the most fancy decorative top I’ve attempted, and came after several much uglier and easier lattice tops. If this failed, my backup plan was to go for the “abstract stripe” look.)
Anyways, I had some leftover filling from the pie, so I decided to try out this recipe for crumb bars. The original recipe calls for blueberries (which I imagine would be delicious), but peaches and cherries were what I had. And they’re delicious here — as would be raspberries, nectarines, strawberry and rhubarb, etc. You just might need to slightly adjust the amount of sugar and cornstarch for the fruit portion depending on how sweet and juicy your fruits are (I used the upper end of the cornstarch and drained my very juicy peaches and cherries as well as I could).
Anyhow, the beauty of this recipe, besides its flexibility in the fruit department, is how simple it is to whip up. I love making pies and crumbles and cakes, but sometimes you just want to make something that doesn’t involve rolling pins, fussy eggbeating, or floured surfaces. This is that kind of recipe.
Fruit Crumb Bars
Makes one 9″ x 13″ pan
1 1/2 cup (300 g) white sugar, divided
1 teaspoon baking powder
3 cups (375 g) all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces), cut into pieces
1 egg, beaten
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh fruit, peeled and diced if needed (I used a mixture of peaches and cherries; any kind of berry would work well too)
1-2 Tbsp cornstarch
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the fruit. Sprinkle the fuit mixture evenly over the crust. Crumble remaining dough over the fruit layer.
Bake in preheated oven for 45-55 minutes, or until top is slightly brown. Cool completely before cutting into squares.
For the last couple of weeks, my husband has been raving about the Starbucks Oat Fudge Bars — these rich, chewy, chocolatey confections that are unique to Canadian Starbucks stores. There are a number of copycat recipes floating around, so I decided to try recreating these babies for myself. It’s super easy and quick — this comes together in less than an hour. I did cut down slightly on the sugar and swapped in dark chocolate to make them a little less sweet, but they are still decadent. If you’re feeding a crowd, feel free to double the ingredients and bake in a 9″x13″ pan. Enjoy with strong coffee or a glass of milk!
Ingredients For the fudge layer
1/2 cup sweetened condensed milk
1 cup dark chocolate chips
1/4 cup butter
For the oat base
1/3 cup white sugar
1/3 cup brown sugar
1/2 cup butter, room temperature
1 egg, room temperature
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
Pinch of salt
1 1/2 cups oats
Preheat oven to 350F. Line an 8-inch square pan with parchment paper.
Make the fudge. In a small pot over medium heat, combine the milk, chocolate chips, and butter. Stir until melted and set aside. OR, combine ingredients in a microwave-safe container and microwave until melted (microwave in small increments and stir often).
Using a stand or hand mixer, cream the butter and sugars. Add the egg and vanilla. Gradually add the dry ingredients.
Press 2/3 of the mixture into the prepared pan. Add a layer of fudge and finish with the rest of the oat base dropped by spoonfuls.
Bake for 25 minutes.
Allow to cool completely before cutting into squares.