Milky Way Rice Krispies Treats

Milky Way Rice Krispies TreatsWhere has the summer gone?  I looked at the calendar yesterday and realized all at once that we’re basically into fall territory and it’s been over two months since I last posted!  So what have I been up to?  It’s a good question and I’ll let you stare at these delicious Milky Way Rice Krispies Treats while I explain!Milky Way Rice Krispies Treats

Work work work.  That’s basically been my life…working overtime and spending my little bits of time off with the husband, camping, and having my nieces over when I had the chance.  Oh and (squealing with excitement) working on buying a house.  We will be moving in mid-October!  I am beyond excited and feeling like more of a grown-up every day! :) Oh, and no more overtime, so I am one very happy girl!  I’m very much a to-do list writer/goal-setter and my latest goal is to post weekly!  Come October, with move-in and immediately beginning the update of a new-to-us-but-actually-very-old farmhouse, I really hope I can maintain that goal!  I’ll be posting lots of before and after pics, too!Milky Way Rice Krispies Treats

I can’t wait to have a kitchen of my own to cook and bake in to my heart’s content!  Speaking of cooking and baking, these Milky Way Rice Krispie Treats are my new favorite.  I even like them better than the Cake Batter Rice Krispie Treats I made for Valentine’s day…and I so LOVED those.Milky Way Rice Krispies Treats

Everything about these makes my mouth water.  Chocolate Rice Krispies smothered in vanilla caramel marshmallow, with chunks of Milky Way candy bars and a light drizzle of caramel.  Is your mouth watering yet?  Mine is.Milky Way Rice Krispies Treats

I am an absolute candy fiend…I rarely buy any because it disappears so fast.  I love it all, but Milky Ways…ohh, Milky Ways are my kryptonite.  I bought a bag of fun size candy bars to use for this recipe, and don’t you know that half of them were gone before I could blink.  Oops.  It’s a good thing I didn’t need them all!  I blame it on my mad, mad love for caramel.  I can’t just resist it, which is why I had to give the Original Rice Krispies Treats a delicious, caramely, Milky Way twist.Milky Way Rice Krispies Treats

I layered my 9×13 pan with buttered wax paper because I knew I wanted to remove them from the pan, cut them up and dip them in chocolate.  A good buttering will suffice if you plan on serving them straight out of the pan.  I wanted chunks of Milky Way in my bars, so I chilled the pieces too keep them from melting when I mixed them into the warm rice krispies-marshmallow mix.  You could keep them room temperature and let them melt into the mixture if you so choose.  I used this easy microwave caramel sauce recipe, but you could use salted caramel or storebought caramel sauce.Milky Way Rice Krispies Treats

Milky Way Rice Krispies Treats

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 12 servings


  • 4 Tbsp butter
  • 8 oz package of vanilla caramel marshmallows
  • 6 cups chocolate Rice Krispies cereal
  • 3/4 cups chopped Milky Way candy bars (9 fun size bars)
  • 1/4 cup caramel sauce
  • Optional: Candy melts or chocolate for dipping


  1. Melt butter over low heat. Add marshmallows and stir until completely melted.
  2. Remove from heat and add cereal. Mix until evenly coated.
  3. Fold in chopped candy bars. Drizzle mixture with half of the caramel sauce and gently mix.
  4. Press into a buttered 9x13 pan using wax paper or buttered hands. Drizzle with remaining caramel.
  5. Let cool to room temperature before slicing and removing from pan.
  6. Melt candy melts or chocolate by the method of your choice. Dip the bottom each piece in chocolate and then drizzle some over the top. Let chocolate harden before serving.


Keep the candy bars chilled; it makes for easier chopping and keeps them from melting when you mix them into the rice krispies.

French Vanilla Rice Krispies Treat Pops

French Vanilla Rice Krispies Treat PopsIt’s almost July 4th!  I won’t be able to do much celebrating this year because I’ll be working all night, but that didn’t stop me from whipping up some French Vanilla Cake Batter Rice Krispies Pops!  Everything is better in ‘pop’ form, and that includes these festive rice krispies treats!  French Vanilla Rice Krispies Pops

I never used to get very excited about the Fourth of July.  My dad was always big into fireworks, so watching them was nothing too out of the ordinary and I think I was always to young to understand the feeling of patriotism and togetherness that I now love about it.  I sure wish I was able to be a part of it all this year, but oh well, there’s always next year!French Vanilla Rice Krispies Pops

I don’t know what it is about rice krispies treats, but I love  them so much!  I usually steer away from desserts that are so sweet…okay maybe I don’t steer away from them, but I’d choose something a little more ‘homemade’.  Not rice krispies treats though, I can eat them by the pan.  Seriously, the genius that came up with Rice Krispies Treats is just that, a genius!  I love how adaptable the recipe is.  You can mix in candy, flavoring, or use fun flavored marshmallows.  I always add sprinkles.  Always.  French Vanilla Rice Krispies Pops

I used my Cake Batter Rice Krispies Treats as inspiration, but used french vanilla cake mix because it was what I had on hand.  If you use yellow cake mix instead, you will get a much more distinct cake batter flavor.  I added lollipop sticks, drizzled them with  red, white, and blue candy melts and voilà!  A perfect Fourth of July treat!French Vanilla Rice Krispies Pops

French Vanilla Rice Krispies Treats

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 10-12 pops

1 pop


  • 4 Tbsp butter
  • 4 cups mini marshmallows
  • 1/2 cup french vanilla cake mix
  • 4 1/2 cups crisped rice cereal
  • 3 Tbsp sprinkles
  • lollipop sticks
  • candy melts or melted chocolate for decorating


  1. Line a 9x13 in baking dish with waxed paper.
  2. In a large saucepan, melt butter over low heat. Add marshmallows and stir continuously until melted. Remove from heat.
  3. Add cake mix and stir until no clumps remain.
  4. Add the cereal and stir to evenly coat. Add sprinkles and keep stirring until distributed throughout.
  5. Use buttered hands or a piece of waxed paper to press the mixture into prepared 9x13 inch pan. It's okay if the mixture doesn't spread all the way to the ends of the pan, just try to get a level surface. Let them cool.
  6. Use a buttered cookie cutter to cut shapes out. You can smush the scraps together and use them to cut more shapes.
  7. Melt candy melts according to package directions. Dip lollipop stick into candy melts and insert into rice krispies treat and let it harden.
  8. Drizzle with or dip them in melted candy melts to decorate.

Chocolate Fondue

Chocolate Fondue via elisebakes

Fondue is the probably my favorite way to celebrate Valentine’s day – or pre-celebrate in our case.  We needed to eat up the last bit of strawberries that have been hanging out in the fridge, so I put together some strawberry shortcake skewers.  We didn’t stop our dipping there though, we added some strawberry marshmallows, bananas, and rice krispies treats into the mix.  It was a great way to spend our date-night-in last Thursday!

Chocolate Fondue via elisebakesChocolate Fondue via elisebakesChocolate Fondue via elisebakes

Chocolate Fondue:Chocolate Fondue via elisebakes

  • 1 cup milk
  • 1 1/2 cup heavy cream
  • 1 1/2 cup milk chocolate chips
  • 1 1/2 cup semisweet chocolate chips
  • 1/4 cup white chocolate chips
  1. Follow your fondue pots instructions, they should read something like this.
  2. Add heavy cream and milk to fondue pot and heat on 4 1/2 until bubbling.
  3. Reduce heat to 3-3 1/2 and add chocolate chips ~1/2 cup at a time, stirring with a whisk (plastic is ideal so you don’t risk scratching the inside of the pot).
  4. When the chocolate is completely melted, turn heat down to 2 1/2-3 to keep it warm.

Notes: You can add in 1/4 cup of liqueur for flavor if desired, just add it after the chocolate chips have melted and give it a stir.  You can use any kind of chocolate chips or chopped chocolate; it’s a great way to use up the half-full bags sitting in the pantry!

Nutella Oreo Truffle Pops

Nutella Oreo Truffle PopsI’d really like to call these White Chocolate Nutella Oreo Truffle Pops, but that seems like too much of a mouthful.  Names aside, these were amazing!  I was surprised at the texture; I wasn’t sure what to expect from the oreo crumbs.  They were different than cake pops obviously, but in such a good way.  They had a bit of a crunch to them and the white chocolate, Oreo, and Nutella flavors all complimented each other in the most wonderful way!  I even got a “this is the best thing I’ve ever eaten;” that’s my favorite kind of compliment!  What could possibly be better than that?  Oh yeah, my husband liked them!!  He doesn’t usually enjoy sweets…in fact, he rarely eats them (usually I’m shoving a forkful at him saying “come on, just try it.”  Cakes, cupcakes, cookies, cheesecakes, or pies; he will most likely turn up his nose.  And with how much I love to bake, we end up having very happy neighbors and coworkers!

Nutella Oreo Truffle PopsNutella Oreo Truffle Pops



Nutella Oreo Truffle Pops

This is what your crumb mixture should look like when it’s ready to be rolled into balls

Nutella Oreo Truffle Pops

Yield: 15 pops / Prep Time: 10-15 minutes / Chill time: 15 minutes

  • 31 Oreos (you could use the whole package and make more)
  • 5-7 Tbsp Nutella
  • 1 package white chocolate chips or white candy melts
  • 15 cake pop or lollipop sticks
  1. Crush the Oreos in food processer, blender, or a magic bullet (that’s what I used).
  2. In a medium bowl, add 4 Tbsp Nutella and mix with a wooden spoon.  You can use your hands if that is easier for you.  Add additional Nutella until the consistency is such that you can form balls with the crumb mixture but it is not too wet.  I used about 6 1/2 Tbsp for regular Oreos, so you’ll need less for double stuffed  and more for low fat.  See a picture of what mine looked to the right.
  3. Form balls with the mixture; I made 15 balls but again, depending on how big you make them, it could be more or less.
  4. Freeze the balls for 10-15 minutes in the freezer or chill in the fridge for about half an hour.
  5. Meanwhile, melt a handful of white chocolate chips in the microwave.   When the balls are chilled, dip the sticks into the white chocolate and insert about halfway into the ball.  Let it set (you can stick it back in the freezer for a couple minutes).
  6. Melt the remaining white chocolate.  If you are using chocolate chips and you think they are a little too thick, add a teaspoon or two of vegetable oil.
  7. Dip the pops, decorate, let them set, and enjoy!Nutella Oreo Truffle Pops

Peanut Butter Chocolate Layered Dessert

I’ve said it before and I’ll say it again: no two things go together better than peanut butter and chocolate. This recipe is so easy and took less than half-hour to put together. It was light and fluffy, and the flavors worked wonderfully with each other. My coworkers loved it; I even got a “This is the best thing I have ever had.” Woo! I started with a recipe from Taste of Home, but by the time I was finished, I had changed it quite a bit.

Peanut Butter Chocolate Layered Dessert (adapted from Taste of Home)

  • 25 Oreos, divided 20 + 5
  • 2 1/2 tablespoons butter, melted
  • 12 oz cream cheese (1 1/2 package), softened
  • 1 cup peanut butter
  • 1/2 tsp vanilla
  • 1 cup mini semi-sweet chocolate chips
  • 2 1/2 cups confectioners’ sugar, divided
  • 2 8 oz containers frozen whipped topping, thawed
  • 20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  1. Crush 20 cookies and toss with butter. Press into an ungreased 13×9; set aside.
  2. In a large bowl, beat the cream cheese, peanut butter, vanilla and 2 cup confectioners’ sugar until smooth.
  3. Fold in mini chocolate chips. Spread over crust.
  4. Sprinkle with peanut butter cups.
  5. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for a couple minutes until soft-set.
  6. Fold in 1 container of whipped topping.
  7. Spread over peanut butter cups.
  8. Spread remaining container of whipped topping over the top.
  9. Crush remaining cookies; sprinkle over the top.
  10. Cover and chill for at least 3 hours.