Treats

Winnie the Pooh’s Hunny Pot Crispy Treats

March 19, 2020 by Elana Lepkowski Leave a Comment

Winne the Pooh Hunny Pot Crispy Treats // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found in Pooh Corner in Critter Country in Disneyland.

Fun fact, my nursery, 30…*cough* almost 40 years ago was Winnie the Pooh themed. My baby blanket was the Hundred Acre Woods and just this past year my mother sent it to me across the country, in perfect condition. So, it’s probably no wonder that Pooh is a favorite of mine. And I thought it high time to show a little love to that chubby little cubby all stuffed with fluff with these Hunny Pot Crispy Treats inspired by those found in Disneyland.

There’s starting to be quite a number of these variations on the site and that’s because Disneyland just does the cutest job on these. I also love these because they’re not super hard to make.

Winnie the Pooh's Hunny Pot Crispy Treats // magicaltreatsathome.com

Right now the outside world is looking mighty different for many, if not most, of us. And while we’re all stuck indoors, many of us with one or more kids, now also stuck indoors with us, finding some projects like this to work on together can hopefully provide a bright spot in the day.

Also, let’s be real, crispy treats are great plain on their own too. So if you need a quick snack to whip up with very few ingredients, this works. But if you do want to try your hand at decorating these, please do! You don’t need to be an artist and if your kids start distracting you while decorating and you suddenly forgot what you were doing and mess up the words *ahem*, it’s still OK.

The decoration on here is a simple combo of semisweet chocolate chips and yellow candy melts. The golden hue to the “honey” and lettering is achieved through adding a little of the melted semisweet chocolate to the yellow candy melts. I use a plastic piping bag to color in the honey and letters, but you can also do this by hand, or if you have it around, use a squeeze bottle for a bit more precision (I’ve seen the candy makers at Disneyland do this but they’re working with volume and have a lot of candy melts in that bottle to work with. Just putting a little bit in will cool them off quickly and you’ll need to keep a warm water bath nearby to prevent this.).

If you make these treats in a loaf pan, shaping them is also quite easy. Divide the rectangle into three equal-ish parts, and then shape with a sharp knife. You basically need to round the corners off and these cut through without much give. Just be careful that you’re not leaving them out too long from the fridge to cut and then dip, or they’ll soften up too much.

Sounds pretty sweet, huh? Ok, let’s melt some marshmallows!

Winnie the Pooh’s Hunny Pot Crispy Treats

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Author: Elana Lepkowski
Yield: 3 Hunny Pot Crispy Treats 1x

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Description

A favorite at Pooh Corner! This chewy, crispy, sweet Hunny Pot Crispy Treat is a snap to make and decorate. A Disneyland-inspired treat.

Ingredients

Scale

For the crispy treat:

2 tablespoons butter, unsalted
2–1/2 cups mini marshmallows or 25 regular sized marshmallows
2-1/2 cups crisped rice cereal

For the decoration:

1/2 cup semisweet chocolate chips, 1 tbsp reserved
1/2 cup yellow candy melts

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Instructions

For the crispy treat:

Before beginning, line a loaf pan with parchment.
Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
Immediately dump in the crisped rice cereal and mix to combine.
Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers). Set aside for at least an hour in the refrigerator so that the mixture can firm up enough to cut shapes.
Once firm, use parchment to lift out crispy treats and cut into 3 roughly equal sized rectangles.
Using a sharp knife, round off the corners so that the treat resembles a honey pot.

For the decorating:

First, melt the semisweet chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
Dip the top half of the treat into the melted chocolate, letting any excess drip off back into the bowl. Repeat for other treats. Refrigerate for 15 minutes so that the chocolate can firm up before the second dip.
Next, melt the yellow candy melts with the reserved chocolate (or use a tablespoon of already melted chocolate mixed in with the yellow if you have leftovers) in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. You can alternatively use a double boiler for melting or melt everything in a piping bag, kneading together to mix colors between microwaving.
Transfer the melted candy melts and chocolate to a squeeze bottle or a piping bag with a small portion of the tip cut off. Fill in the top of the treat to resemble honey, and write “Hunny” on the pot. Repeat until all treats are decorated.
Let the treats firm up, at least 30 minutes in the refrigerator before serving. Enjoy!

Notes

Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
You can sub in light candy melts for the semisweet chocolates.
If crisped rice cereal is unavailable right now, use any kind of puffed grain, or cereal. Cocoa Pebbles would work here too!
Treats can be kept in an air-tight container for up to 3 days.

Chocolate Strawberry Mickey Mouse Beignets

March 6, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Where can I find the original treat?

This seasonal treat can be found at the Mint Julep Bar in Disneyland.

Valentine’s Day at Disneyland brought a whole lot of strawberry-themed treats this year. Including beignets! So today we’re whipping up a batch of the Chocolate Strawberry Mickey Mouse Shaped Beignets that you can enjoy all year long.

These are currently “seasonal” beyond Valentine’s Day right now, but they’re definitely reminiscent of the flavors of chocolate covered strawberries. And that’s due to the use of finely ground dehydrated strawberries (or strawberry powder if you can find it!). The powder still has a nice tart super strawberry flavor that stands out while the beignets melt in your mouth. I found the beignets at the park were more strawberry tasting than chocolate tasting, so I’ve kept just a hint of chocolate here with some Valrhona cocoa powder (which is insanely good cocoa powder and I highly suggest trying some).

Now, strawberry powder might seem convenient, but it will come with a price tag. I’ve seen bags over $20 for very little in the actual bag. My suggestion here is to pick up a bag of dehydrated strawberries from your local supermarket (I found bags at Trader Joe’s and Sprouts). If your local mart doesn’t carry them, I’ve linked out to Amazon below. A quick spin in a coffee grinder pulverized them, but you could get to the same place crushing them in a baggie with a rolling pin too. I like grinding mine over the already ground powder because you also get a little inconsistency in size and that makes for some extra pops of strawberry flavor in some bites, and pretty red speckles all over your beignets.

For this recipe I tried something a little different with the flour and subbed in bread flour for the all purpose I generally use in these recipes. And you know what? You can sub these flours here 1:1. I’ve heard that bread flour can help with a yeasted recipe’s rise, and that you can get a chewier end product… but every step here felt the same as if I was making the beignet recipe with all purpose. So, if you suddenly crave some beignets, but only have bread flour in the house (hey, it could happen!), fear not! They’ll come out just fine.

Kids can help here in the kitchen to toss the beignets in the powder. Beyond that I wouldn’t recommend any other help. That is unless you have maybe a teenager who is pretty comfortable around a stove and hot oil, and I’d still recommend supervision.

Alright, there’s a few notes after the recipe so please read through before starting. Now let’s fry up some dough!

Chocolate Strawberry Mickey Beignets

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Author: Elana Lepkowski
Yield: 15–18 Mickey Mouse Chocolate Strawberry Beignets 1x

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Description

Melt-in-your-mouth Mickey Mouse Chocolate Strawberry Beignets are reminiscent of sweet-tart chocolate covered strawberries! A Disneyland-inspired treat.

Ingredients

Scale

1/2 teaspoon dry yeast
1/4 cup warm water (110º)
1/4 cup (50 g) sugar
2 tablespoons vegetable shortening (I used refined coconut oil)
1/2 teaspoon salt
1/2 cup heavy cream, or alternative milk
1 egg
4 cups all-purpose flour
1/2 cup boiling water
Vegetable oil for frying, like avocado
1 cup powdered sugar
2 teaspoons unsweetened cocoa powder
1/2 cup dehydrated strawberries, ground

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Instructions

Sprinkle yeast over warm water in a small bowl, gently stirring to dissolve. Let stand for 5 minutes.
Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Mix until everything is just combined and then stir in yeast mixture. With the dough hook attachment of an electric mixer on medium-low speed, mix the dough just until combined and smooth. About 3-4 minutes. Let dough rest for 30 minutes in the bowl.
Flour your surface and roll to 1/4-inch thickness. Using the Mickey Mouse cutter, cut dough pieces, twisting slightly, and carefully removing dough from around cutter before releasing. You may have to combine dough and roll out again to cut more shapes out. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1-1/2 to 2 hours.
While dough is rising, sift together the powdered sugar, cocoa powder, and ground dehydrated strawberries in a large bowl. Set aside.
Pour enough oil into a deep-sided, heavy bottomed pot until it reaches 2 inches up sides; heat oil over medium heat to 370°F.
Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
Let rest at least five minutes, and then toss in the powdered sugar mix. You can sift extra sugar over all the beignets before serving.

Notes

Sifting the powdered sugar, cocoa powder, and strawberries helps to loosen any clumps, especially in the cocoa powder.
If you are in a higher altitude, your dough may need less time to rise for the second proof.
Dough may have to be recombined and rolled a second time if you have a lot of scraps.
Wait for oil to come back to temperature before adding next batch of beignets to the pot.
No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe.
Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning. Dough shapes can also be frozen and then left in refrigerator overnight and fried off.
If your dough gets a skin while rising, put the sticky side down first into the oil to avoid tearing while the beignet expands.
Strain your oil after it reaches room temperature. It can be used again!

Valentine Heart Macaron

February 14, 2020 by Elana Lepkowski Leave a Comment

Heart Macarons for Valentine's Day // magicaltreatsathome.com

Where can I find the original treat?

This seasonal treat is available at Clarabelle’s in Disney California Adventure Park.

This past week, Disneyland released a bevy of pink and red treats in anticipation of Valentine’s Day and their after hours Sweethearts’ Nite. But what summed up this holiday the most for me (in treat form) was the oversized red and white heart macarons. And that’s what we’re making today!

It’s a giant macaron heart, with a surprise strawberry jam filled center surrounded by strawberry buttercream and decorated with tiny candy hearts. I think it would make a sweet gift for a loved one (and you bet I’m gifting myself a few of these too..).

These use the classic macaron base (with a little food coloring), store bought or homemade strawberry jam, and a Swiss meringue buttercream frosting flavored with that same strawberry jam. Using a Swiss meringue buttercream, as opposed to an American style buttercream, yields a light and slightly sweet frosting that pipes beautifully and softens quickly out of the fridge. Yes, you need to whip out a double boiler to warm your egg whites here, but American buttercream would be much too sweet alongside the jam and the cookies. Trust me, it’s worth dirtying a few extra pans.

You could freehand pipe the hearts out, however, to make it easy on you all, I’ve gone ahead and created another FREE printable sheet you can download below to make the hearts. You’ll need to print two as this recipe yields around 8 heart macarons. Or you can enlarge on your printer and make bigger cookies. That would also work!

3 inch heart template

1 file(s) 88.45 KB

Download

More experienced kid bakers can help pipe out shapes, mix batters, weigh out ingredients by themselves, and younger hands can plop jam and decorate with the sprinkle hearts.

Lots of notes after the recipe as macarons can sometimes be a bit finicky, but you’ll get through this and create something awesome! Now let’s make some sweets for our sweets!

Valentine Macaron

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Author: Elana Lepkowski
Yield: 8–10 Heart Macarons 1x

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Description

Oversized heart-shaped macarons filled with strawberry Swiss buttercream and strawberry jam are a special sweet for your valentine. A Disneyland-inspired treat.

Ingredients

Scale

For the macarons:

180g (2 cups) almond flour
240g (2 cups) powdered sugar
1/4 teaspoon kosher salt
140g egg whites, from about 4 large eggs
1/2 teaspoon cream of tartar
80g (6 tablespoons) granulated sugar
red gel food coloring, like Americolor

For the filling:

35g egg whites, from about 1 large egg
1/3 cup (67 g) sugar
pinch salt
1/2 teaspoon of vanilla extract
4 ounces (1 stick) unsalted butter, cut into small pieces
4 tablespoons strawberry jelly or jam, divided

For the decoration:

heart decorettes/sprinkles

Special Tools:

mesh strainer
pastry bags

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Instructions

First sift the almond flour, powdered sugar, and salt back and forth twice between two bowls using a mesh strainer. Alternatively you can pulse a few times in a food processor as well. Set aside.
Line two baking sheets with parchment and place the templates underneath if using. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk until slightly foamy about 30 seconds on medium speed. Add in the cream of tartar and whisk until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form, about 1-2 minutes more.
Remove the bowl from the mixer.
Sift half of the dry mixture into the egg whites and fold until barely incorporated, about 10 turns. Repeat with remaining dry mix. Fold until batter forms a ribbon when dropped into bowl.
Add 1/2 of the batter into a piping bag and pipe out the white heart shapes, banging the sheet pan on the counter 2 or 3 times to remove any air bubbles.
Next add two drops of red food coloring into the batter still in the bowl. Mix until no white streaks remain. (Batter will look light red in color but will bake bright red when finished.)
Pour the red batter into a new piping bag and cut the tip off the bag. Pipe out the red hearts, banging the sheet pan on the counter 2 or 3 times to remove any air bubbles.
Let both sheets of hearts rest 45 minutes on the counter. Do not cover.
Preheat your oven to 350°f. Place cookies in oven to bake, and lower the temperature to 300°f. Cook for 17-18 minutes.
Let the macarons cool at least 20-30 minutes before filling.

For the buttercream:

First make the Swiss strawberry buttercream frosting by whisking the egg whites, sugar, and salt together over a double boiler (or bowl set over simmering water on the stove), until temperature reaches 160°f.
Pour heated egg whites into the bowl of a stand mixer and beat until stiff peaks form.
When the bowl is cool to the touch, add the butter, one piece at a time, whipping between pieces to incorporate butter, but not fully mixing it in.
Next, add in vanilla and strawberry jam. Whip everything on high until smooth.

To decorate:

Place the frosting in a piping bag and pipe out along inside edges of the white macarons, leaving a center well to fill with the jam. *You may have leftover frosting. Storage instructions in notes below.
Fill the wells with a small amount of jam.
Place red hearts on top of the filled white hearts.
Then, over a bowl, sprinkle heart decorettes on the outside of the macarons where the frosting is. Set aside and repeat until all macarons are decorated. Enjoy!

Notes

Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
Using gel based food coloring will give a much deeper, and vibrant color, than standard food dye.
Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
Swiss buttercream heats the egg whites to 160°f to kill off any bacteria.
Leftover buttercream can be stored in the fridge up to two weeks, brought to room temperature, and whipped before using. It can also be stored in the freezer up to 3 months.
Cookies can be stored in an airtight container up to one week.

5 Minute Treats: Hand-dipped Ice Cream Bars

February 12, 2020 by Elana Lepkowski 3 Comments

Where can I find the original treat?

This treat is available at Clarabelle’s in Disney California Adventure Park.

Welcome to the next post in our new series, 5 Minute Treats! And today’s recipe is just TWO ingredients! Sound too good to be true? Well, now you have the magic power to make Hand-dipped Ice Cream Bars!

Otherwise known as magic shell, you just need chocolate (either milk or dark or somewhere in-between, or even white chocolate if you’d like) and coconut oil. That’s it! Melt them together, and when they hit the frozen ice cream… BAM! The chocolate is instantly hardened and ready to eat. You’ll need to time adding your ingredients so that they stick if you choose to do that. Clarabelle’s, where we originally tried this treat, has lots of options including sprinkles, chocolate chips, even POP ROCKS!! And if you get “The Whole Herd”, you get ALLLLLLLL the toppings. We usually go that route.

This is a really fun treat for kids to get involved in making. They can dip their ice cream and add all the toppings they want. And you can always drizzle on more chocolate sauce if you need a stronger “glue” for the items.

Now, the magic here happens because the frozen surface of the ice cream hardens the coconut oil (coconut oil reaches a solid state just below 76°f). If you dip non frozen items in this magic sauce, well, it won’t instantly harden. However, a quick trip to the freezer will take care of that!

Ok, grab some ice cream bars and get dipping!

5 Minute Treats: Hand-dipped Ice Cream Bars

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Author: Elana Lepkowski
Yield: 2 cups Chocolate Magic Shell 1x

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Description

Magically turn chocolate sauce into a chocolate shell for your ice cream bars with our latest 5 Minute Treat for Hand-dipped Ice Cream Bars. And don’t forget to generously top with “The Whole Herd”. A Disneyland-inspired treat.

Ingredients

Scale

For the Magic Shell:

2 cup chocolate chips (dark, milk, semisweet, white, or any combination)
3 tablespoons refined coconut oil
pinch salt, optional

To serve:

ice cream bars
sprinkles
decorettes
chocolate chips
Pop Rocks

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Instructions

For the Magic Shell:

In a microwave safe bowl, combine chocolate chips, coconut oil, and salt if using. Microwave on high 30 seconds, stir, and then repeat microwaving at 20 second intervals, stirring between, until melted and smooth. Let cool to room temp and use.
Can be stored in the refrigerator up to one month. Gently rewarm cold magic shell in the microwave in short bursts, stirring between.

To serve:

Let magic shell cool at least 5 minutes.
Quickly dip the ice cream in the sauce and then place on a piece of parchment.
Immediately cover in toppings.
If more “glue” is needed to hold toppings, drizzle on some additional sauce. Serve immediately!

Notes

If using blocks of chocolate, finely chop before melting.
Store in a tall, narrow container (tupperware works!) to make dipping ice cream easier.
Magic Shell can be stored in the refrigerator up to one month. Gently rewarm cold magic shell in the microwave in short bursts (5-10 seconds), stirring in between.
If you want to dip with non-frozen items, like fruit, dip, place on parchment, and then freeze at least 5-10 minutes.

Mickey Mouse Cake Pops: Chocolate, Vanilla, and Red Velvet

February 8, 2020 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This treat can be found all over the Disneyland Resort.

CAKE POPS!!! Is the answer I get when I ask my kids what they’d like for a treat lately while visiting Disneyland. And that is also what we’re making this week: cake pops. But why stop there? We’re making ALL THREE varieties of the oversized Mickey Mouse Cake Pops!

I noticed these cake pops last year and loved how they were heftier than the normal cake pops. And the marshmallow ears were a fun touch! Also, I will eat any and all Mickey Mouse shaped food.

Now, because this post would just be super long to include the recipes for all three cake pop varieties currently found at the parks, and that would be chocolate, vanilla, and red velvet, I’ve separated out each recipe as a stand alone recipe page. And so, each image below links out to the corresponding cake pop. To be efficient, after all your cakes are made, you can assembly line adding the marshmallow ears, and then the chocolate dipping.

This yields more than our usual small batch recipes, so if you’re looking for some party food, or need something for Valentine’s Day next week, this would definitely be a hit. They also freeze well if you just want to keep them on hand for cake pop emergencies.

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Make one, two, or all varieties! You’ll love this sweet treat!

Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com

Chocolate Mickey Mouse Cake Pops

Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com

Vanilla Mickey Mouse Cake Pops

Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com

Red Velvet Mickey Mouse Cake Pops

Mickey Mouse Chocolate Cake Pops

February 8, 2020 by Elana Lepkowski 1 Comment

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

These Mickey Mouse Chocolate Cake Pops are part of the three variety series. See the intro post here!

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Mickey Mouse Chocolate Cake Pops

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Author: Elana Lepkowski
Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x

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Description

Chocolate Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with blue candy melts for a fun treat! A Disneyland-inspired recipe.

Ingredients

Scale

For the chocolate cake pops:

4 cups loosely packed chocolate cake crumbs (either from cake cuttings or from recipe below)
1/4–1/3 cup cream cheese frosting (store bought or homemade)
1/2 ounce white candy melts
16 mini marshmallows, or 4 regular sized marshmallows cut in half
6 ounces semisweet chocolate, divided
1 ounce royal blue candy melts

For the chocolate cake:
(This makes one single layer 6″ cake and is adapted from this recipe. If you’d like more cake pops, or don’t want to measure by grams, make the original two 6″ cake layers and save one layer for another use.)

45 g all purpose flour
75 g granulated sugar
14 g cocoa powder, unsweetened
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
3 tablespoons Greek yogurt
1 teaspoon melted refined coconut oil
3 tablespoons warm water
1/2 teaspoon vanilla extract

Special Tools:

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Instructions

For the cake:

Preheat oven to 350°f and grease and flour a 6″ round cake pan.
Combine the dry ingredients in the bowl of a stand mixer.
Next, mix in the egg, Greek yogurt, coconut oil, warm water, and vanilla extract about 1 minute.
Pour the batter into the cake pan and bake on center rack 26-28 minutes, or until a cake tester comes out clean.
Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.

For the cake pops:

Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
Insert lollipop sticks into each circle.
To attach marshmallows, melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
Remove the cake pops from the refrigerator for 5 minutes before dipping.
Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
Finally, melt the blue candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

If cocoa powder is lumpy, sift before using.
Cake crumbs should be small and no larger than a pea.
To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

Tempering chocolate creates a glossy sheen and a crisp snap
Using short bursts of time makes controlling the temperature easier
Keep all moisture and liquids away from the chocolate while tempering
Use an instant read candy thermometer with a clip (we like this one)
If chocolate starts to cool, microwave for 5-10 seconds
If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
And if you don’t have the time to temper your chocolate, just melt and dip and eat!

Mickey Mouse Vanilla Cake Pops

February 8, 2020 by Elana Lepkowski 1 Comment

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

These Mickey Mouse Vanilla Cake Pops are part of the three variety series. See the intro post here!

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Mickey Mouse Vanilla Cake Pops

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Author: Elana Lepkowski
Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x

Print Recipe

Description

Vanilla Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with yellow candy melts for a fun treat! A Disneyland-inspired recipe.

Ingredients

Scale

For the vanilla cake pops:

4 cups loosely packed vanilla cake crumbs (either from cake cuttings or from recipe below)
1/4–1/3 cup vanilla frosting (store bought or homemade)
1/2 ounce white candy melts
16 mini marshmallows, or 4 regular sized marshmallows cut in half
6 ounces semisweet chocolate, divided
1 ounce yellow candy melts

Vanilla cake:
Recipe adapted from Dessert for Two

6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
6 tablespoons whole milk or milk alternative (I used almond milk)
1/2 teaspoon apple cider vinegar

Special Tools:

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Instructions

For the vanilla cake:

Preheat the oven to 350°f and grease and flour a 6″ round cake pan.
In the bowl of a stand mixer, cream together the butter and sugar, 1-2 minutes. Scrape down sides of bowl.
Meanwhile, in a small bowl, whisk together the flour, salt, and baking soda. Set aside.
To the creamed butter and sugar, mix in the egg and vanilla. Mix well 15 seconds.
Then add half of the dry ingredients to the wet, stir to barely combine, add half the milk and all the vinegar, stir again. Then add in the remaining dry ingredients, and then the rest of the milk.
Pour into the prepared cake pan, and bake on the center rack for 35-37 minutes, or until a cake tester comes out clean.
Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.

For the cake pops:

Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
Insert lollipop sticks into each circle.
To attach marshmallows, melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
Remove the cake pops from the refrigerator for 5 minutes before dipping.
Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
Finally, melt the yellow candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

Cake crumbs should be small and no larger than a pea.
To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

Tempering chocolate creates a glossy sheen and a crisp snap
Using short bursts of time makes controlling the temperature easier
Keep all moisture and liquids away from the chocolate while tempering
Use an instant read candy thermometer with a clip (we like this one)
If chocolate starts to cool, microwave for 5-10 seconds
If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
And if you don’t have the time to temper your chocolate, just melt and dip and eat!

Mickey Mouse Red Velvet Cake Pops

February 8, 2020 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

These Mickey Mouse Red Velvet Cake Pops are part of the three variety series. See the intro post here!

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Mickey Mouse Red Velvet Cake Pops

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Author: Elana Lepkowski
Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x

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Description

Red Velvet Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with red candy melts for a fun treat! A Disneyland-inspired recipe.

Ingredients

Scale

For the chocolate cake pops:

4 cups loosely packed chocolate cake crumbs (either from cake cuttings or from recipe below)
1/4–1/3 cup cream cheese frosting (store bought or homemade)
1/2 ounce white candy melts
16 mini marshmallows, or 4 regular sized marshmallows cut in half
6 ounces semisweet chocolate, divided
1 ounce red candy melts

For the red velvet cake:
Adapted from Dessert for Two

95 g (3/4 cup) flour
4 teaspoons cocoa powder, unsweetened
1/2 tsp baking soda
1/4 teaspoon salt
1/2 cup coconut oil or neutral oil
2 tablespoons warm water
1/2 cup (99 g) granulated sugar
scant 1/4 cup (57 g) Greek yogurt
1 egg
Red food coloring (see notes below for type and amounts)
1/4 tsp vanilla

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Instructions

For the cake:

Preheat oven to 350°f and grease and flour a 6″ round cake pan.
In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, combine the oil, warm water, granulated sugar, Greek yogurt, egg, red food coloring, and vanilla.
Add in the dry ingredients and mix until combined.
Pour into prepared baking pan and bake 20-25 minutes, or until a cake tester comes out clean.
Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.

For the cake pops:

Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
Insert lollipop sticks into each circle.
To attach marshmallows, melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
Remove the cake pops from the refrigerator for 5 minutes before dipping.
Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
Finally, melt the red candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

If cocoa powder is lumpy, sift before using.
If you are using grocery store food coloring, you will need about 1-1/2 teaspoons of red food coloring to get the cake a nice bright red. If you were using a gel paste from like Americolor, you will need about a quarter teaspoon or two big squirts from the bottle.
Cake crumbs should be small and no larger than a pea.
To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

Tempering chocolate creates a glossy sheen and a crisp snap
Using short bursts of time makes controlling the temperature easier
Keep all moisture and liquids away from the chocolate while tempering
Use an instant read candy thermometer with a clip (we like this one)
If chocolate starts to cool, microwave for 5-10 seconds
If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
And if you don’t have the time to temper your chocolate, just melt and dip and eat!

Churro Gears (aka Churro Doughnuts)

January 29, 2020 by Elana Lepkowski 1 Comment

Churro Gears (Doughnuts) // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found at Maurice’s Treats at the Disneyland resort.

There are now multiple ways to get your churro fix at Disneyland beyond an actual churro (like churro toffee or a churro marshmallow wand), and today we’re over in Fantasyland for their latest one: Churro Gears, AKA Churro Doughnuts. Yes, you’re going to make doughnuts (or donuts if you prefer) at home today. And it’s going to be so easy.

First, let’s talk about the doughnuts. At the park you get them served to you WARM, which, honestly is the only way to eat these. Although, coming in a strong second is cold and hours old. That is also a delicious option. These are yeasted doughnuts which means, unfortunately, there is some waiting. However, I’ve outlined below the best option for making these and having them for breakfast that does not include waking up at 4am.

Yeasted doughnuts though provide for a chewy, soft interior with a slightly crisp outside. Similar to the style of a churro, and these too are covered in cinnamon-sugar and hence the name Churro Doughnuts. The dough itself is twisted to look like a “gear”, and while that might not be necessary with your homemade batch, what that does do for your doughnut is provide lots of pockets for that sprinkling of cinnamon-sugar to fall into. YUM.

Can kids help with this recipe? Absolutely, but know your kids first. Older kids with some experience in the kitchen might find it a fun challenge to roll out and shape the dough. And younger kids can flip the cooled doughnuts around in the cinnamon-sugar. Just beware of the very hot oil on the stove, and also the doughnuts stay warm for awhile, so test them out before handing them off for sugaring.

BONUS: This recipe only calls for a handful of ingredients and with just one change, swapping out the milk for a non-dairy alternative, means you can also have VEGAN doughnuts too. I tried this recipe with almond milk and got excellent results. Also, extra bonus, any small chunks of dough leftover can be rolled into balls and made into doughnut holes! See notes below for instruction.

Don’t wake up at 4am for breakfast doughnuts! Start them the night before!

The night before, mix up the dough and instead of having it sit out to double in size for an hour and a half, cover and refrigerate it at least 8 hours and up to 12.
The next day, take them out of the fridge, let the dough sit for 5 minutes uncovered, and then roll out and proceed with making the doughnuts.
Once shaped, doughnuts need to rise for 45 minutes before frying off. So, during this time you can brew some coffee, scroll Instagram, make lunches, heat the oil, and whatever else eats up all that precious morning time every day.
You should definitely though start heating the oil around 15-20 minutes before your timer goes off. I start on high to get it warmed up quickly in my dutch oven, and then ease on down to medium-high or medium at around 320°f or so. Otherwise it can reach temp and then get too hot and you don’t want that to happen.
And from there you’ll start frying off doughnuts and have them ready to eat within 10 minutes!

I believe that making a batch of these Churro Doughnuts at home is easy for a few reasons. First, it’s a small, doable amount of ingredients and I bet you have most, if not all of them, at home (and if instant yeast is not in your pantry I’ve linked to that below in the ingredient list). Second, the steps to making them are pretty straightforward. There isn’t a technique here that is only going to be taught in pastry school. YOU GOT THIS. If the dough is sticking to everything (that can happen), and you’re not getting perfect circles, don’t worry they’ll still taste amazing. And third, it’s mainly hands off time. Yes, from complete start to finish it’s a few hours. But if you break it up and start the night before, and fill the wait time with something else, making the actual doughnut is fairly quick! And you’ve got doughnuts! At home! And they’re fresh and warm!

Ok let’s make doughnuts! Churro doughnuts!

Churro Gears (aka Churro Doughnuts)

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Author: Elana Lepkowski
Yield: 5–6 Churro Gears 1x

Print Recipe

Description

Chewy, crispy, cinnamon-sugar laden Churro Gears (AKA Churro Doughnuts), are an easy treat to try day or night! A Disneyland-inspired treat.

Adapted from Food52

Ingredients

Scale

For the doughnuts:

1/2 cup whole milk, buttermilk, or almond milk (for vegan version) 
1 tablespoons refined coconut oil 
1 cup (120 grams) all-purpose flour 
1 tablespoons sugar 
1 teaspoon (6 grams) instant yeast
 1/2 teaspoon kosher salt
6 cups to 1/2 gallon (8 cups) avocado oil (or other high heat oil)

For the topping:

1 cup granulated sugar
1 teaspoon ground cinnamon

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Instructions

In a glass measuring cup, pour in milk or milk alternative. Add coconut oil. Microwave at full power 15-20 seconds. Using at instant read thermometer, bring the milk down (or up, microwaving in short bursts of 5 seconds) to 110°f.
In a medium sized bowl, whisk together flour, sugar, instant yeast, and salt.
Pour the milk mixture into the dry ingredients and stir to combine using a rubber spatula. You only need to just incorporate the ingredients. Do not over mix (some lumps in the batter are fine!).
Cover the bowl with plastic wrap or a tea towel and leave on a counter away from drafts for one and a half hours, or until doubled in size. (If prepping overnight, follow timeline above in post or in notes below)
After dough has doubled in size, flour your counter and turn the dough out. The dough will be very, very sticky. Make sure to flour your surfaces, your hands, and your rolling pin.
Roll out about 1/2″ thick into approximately a 8″x8″ square.
Using a dough cutter or bench scraper or sharp knife, cut dough into about 1-1/2″ thick strips. You should get about 5 strips with a small section left over. The small section can be cut into small squares and rolled into balls for doughnut holes.
Flour your hands again and carefully lift the first section. Fold the dough in half and then twist the dough. Take the ends and pinch together. Set aside on floured counter. Repeat with other strips.
When all the doughnut shapes are ready, cover lightly with plastic wrap or a tea towel. Let sit 45 minutes until puffy.
In a shallow bowl, combine sugar and cinnamon together. Set aside.
About 15-20 minutes before the dough has finished its final rest, pour the avocado oil into a dutch oven until the oil reaches 345°f on a candy thermometer.
Working in batches, carefully lower the dough down into the oil. Do not plop it in or it will splash and burn you. You can also use tongs to lower, see notes below. Cook for 1-1/2 to 2 minutes on one side, and cook for an additional 1-1/2 minutes on the second side. Use a spider or strainer to remove the cooked doughnuts and place on a paper towel lined sheet pan. Repeat with remaining doughnuts. If making doughnut holes, cook for a few seconds less.
Let doughnuts cool at least 5 minutes, and then toss in the cinnamon-sugar mix, spooning on extra sugar to fully coat. Place on a cooling rack and repeat with the remaining doughnuts. Enjoy warm!

Notes

To start doughnuts the previous day: the night before, mix up the dough and instead of having it sit out to double in size for an hour and a half, cover and refrigerate it at least 8 hours and up to 12. The next day, take them out of the fridge, let the dough sit for 5 minutes uncovered, and then roll out and proceed with making the doughnuts. Start the second rise and proceed with the rest of the instructions above.
Oil temperatures are extremely hot. Please use caution in the kitchen! Wear gloves, an apron, closed toe shoes, and use a candy thermometer. Keep children away when handling hot dishes.
If you are absolutely terrified of dropping anything into the oil with your fingers, or think you might get burned, definitely go ahead and flour a pair of high heat proof tongs to put the doughnut down into the hot oil.
Wait for oil to come back to temperature before adding next batch of doughnuts to the pot.
Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.

Peanut Butter Mickey Mouse Rice Krispie Treat Pops

January 20, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Peanut Butter Rice Krispie Treat Pops // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

Are your eyes deceiving you? Is that the iconic Mickey Cookie… on a rice krispie treat?! Disney sure knows what they’re doing with the treats. Combining two of my favs from the parks, and then covering them in peanut butter and chocolate? YES please! And besides being so tasty, our latest recipe is so easy to make too.

With most all of the holiday treats cleared out of the cases now, most of us treat lovers have been anxiously awaiting what’s next. Well, it seems every day something new is slowly trickling in. This crispy rice treat is the standard treat pop, with a thin layer of peanut butter coating on the front to represent the Mickey Mouse cookie, and chocolate icing and sprinkles (instead of the nonpareils like the cookies) for decoration.

Kids can help a lot here too! From dipping the rice krispie treats to adding sprinkles. All levels of experience can participate.

BONUS: if you really love peanut butter and you want to make this even more peanut butter-y, go ahead and add in about a 1/2 cup of peanut butter chips (you’ll have extra left over from the bag) when you mix in the crisped rice cereal.

So, if you’re a peanut butter chocolate lover, I really think you’ll love this recipe. There’s a great balance so that one ingredient doesn’t necessarily overpower the others (sometimes peanut butter can do that). And they just come together so quickly and easily, that you can double or triple this if you’re in need of a class treat or something for a pot luck (please take photos and send them to me if you bring these to a pot luck). And remember, lots of helpful tips below the recipe, so please read it all the way through before starting.

Peanut Butter Mickey Mouse Rice Krispie Treat Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Elana Lepkowski
Yield: 3–4 Peanut Butter Mickey Mouse Rice Krispie Treats 1x

Print Recipe

Description

Crispy, chewy Mickey Mouse Rice Krispie Treats are dipped in peanut butter sauce and topped with chocolate icing and sprinkles just like the iconic Mickey Mouse cookie. A Disneyland-inspired treat.

Ingredients

Scale

For the rice krispie treat:

2 tablespoons butter, unsalted
157 g (2 cups) mini marshmallows or 20 regular sized marshmallows
2 cups crisped rice cereal

For the topping:

3/4 cup peanut butter chips
1/2 teaspoon refined coconut oil
1–1/2 ounces semisweet chocolate
sprinkles

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Instructions

For the rice krispie treat:

Before beginning, line a 8×8″ baking pan with parchment for thinner treats (you should yield 4 with the cutter listed above), or a loaf pan for thicker treats (you’ll yield 3 using cutter above).
Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
Immediately dump in the crisped rice cereal and mix to combine.
Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers). Set aside for at least an hour in the refrigerator so that the mixture can firm up enough to cut shapes.
Once firm, use parchment to lift out cereal and marshmallow mix. Use a Mickey Mouse shaped cutter to cut out shapes and set aside.

For the decorations:

In a small saucepan over medium-low heat, combine the peanut butter chips and the coconut oil.
Continually stir until smooth and no lumps remain.
Remove from heat and pour into a shallow, flat bottomed, heat-proof bowl.
Dip the smooth side of each treat into the sauce, setting aside on a parchment lined sheet pan until all are coated. Refrigerate through the next step to harden.
Then, melt semisweet chocolate in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. You can also melt directly in a heavy duty, heat safe, piping bag using the same microwave method (I find this easiest when I will be piping without a tip on the bag).
Remove the treats from the fridge and transfer chocolate to a heat-proof piping bag. Chocolate should be warm, not hot. Cut the tip from the piping bag.
For each treat, pipe 5 sided stars (without filling in the centers, since it should look like the cookie decoration) on each ear, and in the center of the treat. Immediately cover the chocolate with sprinkles. Set aside and repeat with remaining treats.
Let the treats sit at least 30 minutes for the chocolate to harden, and then enjoy!

Notes

These scale very easily at a 1:1 ratio of marshmallows to cereal. Mini marshmallows you can scoop but I like to weigh out the regular or jumbo sized marshmallows. The butter though you do not necessarily need to scale along with the other ingredients. 1-3 cups use 2 tablespoons, 3-5 cups use 3 tablespoons.
Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
You can add in a 1/2 cup of peanut butter chips when combining the cereal to the marshmallows for extra peanut butter flavor.
You can combine some extra rice krispie treat scraps into the mold to shape additional Mickey Mouse treats.
To smooth out the chocolate when piping the decoration, use a scribe or toothpick to move the chocolate into the pattern you’d like while also removing any air bubbles.
Treats can be kept in an air-tight container for up to 3 days.

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Don’t wake up at 4am for breakfast doughnuts! Start them the night before!

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