Combining Classics... S'mores & Krispie Treats

Two things I've noticed.  People like S'mores and people like Rice Krispie Treats.  And hello?!  Why shouldn't they?!  They are both a simple and sweet-tooth satisfying dessert.  They can be whipped up in a matter of minutes and still get big smiles across young and old faces alike.

Now, I know I just posted about "S'mores" and I've had a previous post or two about Rice Krispie Treats, so I hope you don't think I'm being lazy because trust me, you'll be glad I shared this recipe!

This recipe was inspired by Two Peas in a Pod, and they adapted it from City Baked on Tasty Kitchen.  So suffice it to say, this recipe is highly adaptable.  I'm happy with the version I created and I got a lot of positive feedback about these treats.  If you don't have and/or want to buy two different kinds of Rice Krispies cereal, then just use whichever cereal you have on hand!

S'mores Rice Krispie Treats

- 4 Tbsp. salted butter

- 1, 10.5 oz package + 1/2 10.5 oz package miniature marshmallows

- 1 tsp. vanilla

- 3 c. Rice Krispie cereal

- 3 c. Cocoa Krispie cereal

- 1c. semi-sweet chocolate chunks

- 1 pack honey graham crackers, broken up into small pieces, not crushed!

Line a 9x13 pan with parchment paper and spray with non-stick cooking spray.  

On a cookie sheet, pour half a 10.5 oz package of mini marshmallows.  Turn the oven onto a "High" broil and broil marshmallows until golden-dark brown...watch closely!  Or similarly, use a brûlée torch to toast marshmallows.

In a large pot, melt butter over medium heat.  Turn heat down to low and add 10.5 oz package of mini marshmallows.  Stir until marshmallows are melted and smooth.  Remove from heat and stir in vanilla.

Pour your two cereals over the top.  Fold into melted marshmallows.  Once combined, add toasted marshmallows, chocolate chunks, and graham cracker pieces.  Again, fold gently until add-ins are evenly distributed.

Pour mixture into prepared pan.  Evenly distribute mixture in the pan using moist finger tips.  I do not press the treats down hard into the pan.  I like a "fluffier" treat.  Let cool completely to firm up.  Cut into 24 small bars or 12 nice large delicious ones!  Mmm-mm!

That's what you want!  Nice chunks of chocolate,  toasted marshmallow, and graham cracker!

Tiramisu Cheesecake Bars

I had absolutely no idea that Tiramisu Bars existed.  And if you read my blog then you may know that I love Tiramisu.  It's fluffy, creamy and filled with coffee and liquor yumminess.  But I had a request from one of my farmers market customers to make Tiramisu Bars for her daughter's birthday.  

Uh.  Huh?  I was filled with questions.  Can you pick them up?  What do they look like?  I've never heard of such a thing!  Shocking, really, considering I follow a gazillion blogs, am a Tiramisu fan, and hoard cookbooks like they're going out of style.

Never one to turn down business, I told her I would search for a recipe and make them if it sounded like they would turn out.  I mean, a birthday is a lot of pressure!  Lots of people eating my goodies; what if they are terrible?!  Cookie Crazed Mama's name could be tarnished! 

With a few tweaks to the original recipe, and an espresso bean garnish, these looked edible and hopefully what the birthday girl was looking for.

Tiramisu Cheesecake Bars

Recipe adapted from Betty Crocker

Base

-Sugar Cookie Mix

-1 egg

-1 stick unsalted butter, softened

Preheat oven to 350 degrees.  Line a 9x13 pan with parchment paper.  Spray with non-stick cooking spray.  Combine all the ingredients with a stand or hand mixer.  Press dough evenly into pan.  Bake for 15-18 minutes.

Filling

-2, 8 oz packages cream cheese, softened

-1, 14 oz can sweetened condensed milk

-1 Tbsp. espresso powder

-1/2 tsp. vanilla

-1 1/2 tsp. dark rum

-2 eggs

-1 c. mini chocolate chips

In a large bowl, beat softened cream cheese with hand mixer until creamy.  Add milk and beat until combined and smooth.  In a separate small bowl, lightly whisk espresso powder, vanilla, rum, and eggs.  Add mixture to cream cheese/milk mix and beat until well blended.  Fold in mini chocolate chips, and pour over sugar cookie base.  Bake for 35-40 minutes, or until set-the center doesn't jiggle.  Cool on wire rack for 30 minutes and the refrigerate for additional 30 minutes.

Topping

-6 oz. cream cheese, softened

-2 Tbsp. powdered sugar

-1 Tbsp. dark rum

-1/2 c. whipping cream

-2 Tbsp. granulated sugar

In a medium bowl, with a hand mixer, whip cream cheese, powdered sugar, and rum.  In the bowl of a stand mixer, using the whisk attachment, whip cream.  As it starts to thicken add sugar and whip until soft, stable peaks form.  Add whipped cream to cream cheese mixture and blend until just combined.  Spread evenly over the cooled cheesecake filling.  Refrigerate for 3 hours to overnight.

Garnish

-Semi-sweet chocolate in bar or block form

-Chocolate covered espresso beans

Using a zester, zest chocolate over the bars until you get a nice even coating of chocolate.  Cut bars into 24 even pieces.  Top each bar with an espresso bean and serve!

My lovely customer told me this past Saturday that these were a hit at the party!  I was so relieved since I wasn't able to sample these bars.  It is rare that I sell something I've never tried just in case it isn't delicious enough, but these bars made just enough for her order.  I can't wait to see her pictures of people enjoying them at the party!  If you make them, let me know what you think.