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.
This post is sponsored by Weight Watchers Canada. Find out more about the WW Freestyle program, which encourages the freedom to eat the foods you love while nudging you towards healthier choices using the SmartPoints system. As always, all ideas and opinions expressed here are my own.
While visiting my family over the holidays, I spent some time going through my mom’s recipe box, looking for gems from my childhood. Almond Creme popped up, and I couldn’t believe I hadn’t thought to ask my mom for this recipe sooner! It’s no bake and quite light, perfect for warm summer days when no one feels like turning on the oven.
My family calls this dessert “Almond Jello”, but the texture reminds me more of panna cotta or silken tofu — smooth and creamy, and not at all rubbery. It’s a little too soft to unmold, so if you want to be fancy I’d suggest chilling it in individual glasses or ramekins. (Personally I’m lazy and just chill it in one dish and scoop it into bowls.) We ate this with fruit cocktail or canned mandarin oranges when I was a kid, but these days I prefer it with fresh fruit — sliced strawberries or mangoes would be my top choices.
1 1/2 c water, divided into two 3/4 c portions
1 pkg powdered gelatin (7 g)
75g granulated sugar
1 1/4 c evaporated milk
1/2 tsp vanilla extract
1/2 tsp almond extract
Sliced fresh fruit (strawberries or mangoes are my favorite), to serve
Prepare an 8×8 square pan (or similar sized pan, or six small ramekins).
Measure 3/4 c cold water into a small bowl. Sprinkle gelatin evenly over cold water. Let stand while you prepare the other ingredients.
Combine evaporated milk, remaining 3/4 cup water, and sugar in a small saucepan. Bring just to the boil over medium heat, stirring frequently to dissolve the sugar. Remove from heat and add gelatin mixture, stirring to dissolve the gelatin completely. Add vanilla and almond extract and stir to combine.
Pour mixture into prepared pan(s). If any bubbles form on the surface, use a silicone spatula to push them to the edge of the dish and they should pop. Refrigerate until set, at least 4 hours (preferably overnight).
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.