Magical Treats at Home

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Matterhorn Macaroon

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Where can I find the original treat?

  • The original treat is located at the Jolly Holiday Bakery Cafe at the Disneyland Resort.

When I started this website back in 2018, I had planned on making some of my favorite evergreen park treats to kick things off. However, that plan quickly unraveled when I attempted to make what I thought would be an easy recipe: the Matterhorn Macaroon. 

In retrospect, I was overthinking it. Was it like a cake? Or a cookie? I attempted to try a few recipes on the internet, except… they all failed. Butter? It melted! You cannot get the structure correct with butter. Six tries later I decided to put it to bed for another time. I had other recipes made and photographed, and no one wanted to eat another coconut dessert for some time. 

With some space between those frustrating weeks (weeks!!!) years ago now, I approached this again with fresh eyes, and the realization that a trusty, straightforward macaroon recipe would prevail, I bring to you today, the Matterhorn Macaroon.

What makes this recipe work is two things, whipped egg whites for structure, and a not-too-wet batter. You will pour out about 3 cups of coconut and a small amount of sweetened condensed milk and you will think the recipe is too dry; IT IS NOT TOO DRY.

After you work the liquid in, and then fold in the egg whites, you can shape the mixture, and it will change noticeably little once it’s baked. Yes, it will shrink a bit down, but not much. And it definitely will not melt into a puddle of coconut shreds. 

When you take them out of the oven, do not try and touch them! Let them get to room temperature, they shouldn’t even be warm to the touch at this point, because then they will firm up, and you will be able to dip them into the white chocolate without them breaking on you. And once they’ve set up, you’ll get a crisp outside and a chewy, soft interior. 

This recipe is very kid friendly! Let small hands mix, whip egg whites, and shape the mixture. With some supervision, younger kids can help melt the chocolate too (white chocolate should never get too hot regardless, as it will burn!).

I really hope you enjoy making (and eating) these macaroons. And I’m so happy to finally cross this bucket-list recipe off the list.

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Matterhorn Macaroons

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  • Author: Elana Lepkowski
  • Prep Time: 5 minutes
  • Cooling Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6–8 macaroons 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American
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Description

A mountain of crispy, chewy, sweet coconut macaroons await your taste buds with this Disneyland-inspired treat!

Ingredients

Scale
  • 3 cups (300g) desiccated coconut (finely shredded), unsweetened
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp rice flour (brown or white)
  • 3/4 cup (250g) sweetened condensed milk
  • 2 egg whites, from large eggs
  • pinch of salt
  • 1/2–3/4 cup white chocolate

Instructions

  1. In a mixing bowl, combine the coconut, sugar, and rice flour. Whisk to combine, and then pour the sweetened condensed milk over the top. Mix to combine.
  2. In a clean mixing bowl, pour in the egg white and the pinch of salt. Whip until stiff peaks are reached.
  3. Gently fold in the whipped egg whites into the coconut mixture. Refrigerate for 30 minutes.
  4. Preheat the oven to 300°f. Line a sheet pan with parchment and set aside.
  5. After your mixture has chilled, evenly scoop out 6-8 portions of the mixture. Form each scoop into your mountain, using your fingers to make indentations. The mixture will settle slightly as it bakes, so make the mountain a bit on the skinny side. Flatten the bottoms to stand on the sheet pan.
  6. Bake for 28-30 minutes, until top and bottom edges are golden.
  7. Remove the tray from the oven and allow the macaroons to cool on the pan.
  8. Once the macaroons are cool, melt the white chocolate in the microwave in a heat proof bowl, like glass, in 15-20 second bursts, stirring in between.
  9. When the chocolate is melted and smooth, dip the top 1/3 of the macaroon into the chocolate, rolling the macaroon around to coat evenly. Set aside on a piece of parchment and repeat with all the macaroons. Allow at least an hour for chocolate to fully set.
  10. Macaroons will keep at room temperature in an airtight container for up to one week. Store in the freezer (coated or uncoated with chocolate) for up to 3 months.

Notes

  • If your mixture feels very wet, sprinkle in more shredded coconut a tablespoon at a time.
  • Brown rice flour makes this treat gluten free. However, if rice flour is unavailable, you can sub in coconut flour or cake flour.
  • The presentation of the Matterhorn Macaroon is not consistent. Sometimes there has been a powdery-like top to the white chocolate. I’ve also had it with sugar crystals on top. Feel free to decorate yours however you’d like!
  • Recipe can be halved if desired.
  • Macaroons can be frozen in a freezer safe container for up to 3 months. Defrost overnight in the refrigerator to enjoy the next day.

Colorful Fruit Hand Pies

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Fruity Hand Pies // magicaltreatsathome.com

I get visibly excited anytime the Disney parks roll out a new form factor of treats. I may even exclaim an audible “ooooh” in public when I see them. So, suffice to say, I was on the verge of hopping up and down when Disneyland announced not just one, or two, or three, but five new hand pies earlier this year. 

Usually one could catch a seasonal hand pie at the Jolly Holiday Bakery Cafe, although many times, but not always, it was strawberry filled with different decorations, my favorite exception being the Coco hand pies with the guava filling from 2020 right before the park temporarily closed (and I was going to make these for the site and even sourced the sugar skulls! I might still one day…). I had, incorrectly, assumed that these were going to be a temporary summer treat, but lo! They’re with us 6 months later, and still popular with guests. Similarly to the year-round treats found at The Candy Palace, Pooh Corner, Trolley Treats, Bing Bong’s, and Marceline’s, the hand pies span both parks and Downtown Disney, the catch is, each store has a different flavor, so if you want a specific kind, you need to be in the right place. 

Or you can make them at home! Which is what I’ve got for you all today. In the recipe below, I’m giving you my tried and tested pop tart base recipe and icing ratios. Then you can choose your own adventure when it comes to the filling. I’m also including the Americolor food coloring names that correspond to each flavor decoration to take the guesswork out of that (unless you are using another brand of food coloring, in which case, you will be guessing, sorry!). 

I opted to not include filling recipes, as I’ve found that store bought jams, curds, and pastes work just as well as homemade (but if you want to make one of the fillings from scratch, let me know and I can amend below). I made a lemon curd and tested it against a store bought curd for the lemon filling, and my only complaint is that the store bought was not as vibrant, but still tasted fine.

For the base, go with an all purpose flour. I tested pastry flour and found it went too soft on me. And FYI, my lemon hand pies here look a little darker than the strawberry, as I went with a stone ground all purpose from Janie’s Mill which gives a darker color than the standard AP flour you find at the grocery store (like King Arthur or Gold Medal). Both AP flours though are great no matter which you go with. 

And finally, the icing takes, at a minimum, 30 minutes to set up. So, if you wanted to, say, put a bunch of sprinkles on top, that would be the time to do it. Also, remember to read all the tips and tricks in the recipe card below for your best bake!

Let me know which flavors you make! And happy baking!

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Colorful Fruit Hand Pies

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  • Author: Elana Lepkowski
  • Prep Time: 90 minutes
  • Chill time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 Hand Pies 1x
  • Category: Dessert
  • Cuisine: American
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Description

Inspired by the summery hand pies found throughout the Disneyland Resort.

Ingredients

Scale

This base dough was adapted from the Bravetart Cookbook.

Dough:

  • 150 g (5.3 oz, 1–1/2 heaping cups) All Purpose Flour
  • 25 g (.8 oz, 1/8 cup) granulated sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 stick of butter, cut into cubes
  • 92 g (3.2 oz, 1/4 cup) light corn syrup

Icing:

  • 100 g (3.5 oz, 3/4 cup plus 2 tablespoons) powdered sugar
  • 2–3 tablespoons heavy cream, divided
  • 1/2 teaspoon vanilla extract
  • pinch salt

Fillings:

  • smooth strawberry jam
  • lemon curd
  • raspberry jam
  • blueberry jam
  • guava paste

Americolor Gel Paste Color Combos (Base/Drizzle):

Instructions

For the dough:

  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add in the butter and combine until the mixture resembles wet sand (the butter should be fully incorporated with no chunks).
  3. Next, pour in the corn syrup and mix until it comes together and forms a thick dough.
  4. Form into a ball and then flatten into a disc. At this point you can either use the dough, or wrap tightly with plastic wrap or alternative wrap and refrigerate up to a week. (Chilled dough will need to sit out and reach room temperature, about 30 minutes, first.)
  5. On a floured work surface, roll dough out into a 13″ by 10″ rectangle. Divide dough in lengthwise to create to rectangles 5″ high. Next divide dough vertically into 4 long rectangles that measure 3-1/4″ wide. This will give you 8 total rectangles. (Note: I find drawing the entire dimensions listed on a piece of parchment first and then scoring the dough with a ruler or chopstick helpful for cutting later)
  6. Place 4 of the rectangles on a parchment lined sheet pan, and spread about 1 tablespoon of your filling evenly and thinly on each rectangle, leaving a 1/2″ border around all four edges.
  7. Cover these rectangles with the unused dough, placing them directly over the filling and bottom rectangles. Lightly pat the dough down over the filling and lightly press around all edges (no need to crimp the dough together).
  8. Poke 8 holes in each hand pie, and then cover tightly with plastic wrap or alternative wrap. Refrigerated for 30 minutes.
  9. Preheat oven to 350°f during this time.
  10. Remove tray from the refrigerator after 30 minutes, remove plastic wrap, and place in oven for 14 to 16 minutes until still light blonde in color but dry.
  11. Cool on the sheet pan until room temperature.

For the icing:

  1. In a small mixing bowl, combine the powdered sugar, 1-1/2 tablespoons cream, vanilla extract, and salt until stiff and no powdered sugar remains visible.
  2. Remove 1/4 of the mixture to a piping bag for the drizzle. You can add a drop of food coloring directly to the bag and knead until uniform in color. Set aside.
  3. Next, add another tablespoon of cream to the remaining mixture. If your icing is still too stiff, add another teaspoon or two until smooth and easily spreadable. If you go too far and it’s so runny it immediately drips off the hand pie, you can mix in a tablespoon or two of powdered sugar.
  4. At this point you can leave white for the strawberry hand pie, or mix in the desired color using the color combos above.
  5. Spread an even layer of the base icing on the hand pie, let the icing for a crust before adding the drizzle, otherwise the drizzle will sink into the base and the colors will bleed.
  6. Allow 30 minutes for the icing to harden up, however with the cream, it will be a ‘soft’ icing and not brittle.

Notes

  • Recipe can be doubled to make 8 hand pies.
  • Corn syrup may be “vanilla” flavored or plain.
  • If your dough is sticky when rolling out, place the dough between two sheets of parchment.
  • You can trim the edges with a knife or pizza cutter when they come out of the oven for sharper, defined lines.
  • Store at room temperature for up to 5 days, refrigerated for 1 week.
  • The longer the base and drizzle colors sit together, the greater chance they will begin to bleed together.

Classic Mickey Shaped Beignets

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Where can I find the original treat?

  • Classic Mickey beignets can be found at the Mint Julep Bar in Disneyland Park.

I get it. You love seasonal beignet recipes but sometimes just a classic beignet is what you crave. I got you! Now grab some powdered sugar and read on.

There is nothing like a bag of warm, pillow-y beignets absolutely drenched in powdered sugar that you can snack on while admiring the castle views. But now you can recreate the experience at home too! And today I’ll show you how. Don’t panic looking at the steps; these are made from scratch and that takes a little time. But this dough is easy and I promise you’ll be a beignet pro in no time.

If you’ve got a few young helpers in the kitchen, save the fun part for them: tossing the beignets in powdered sugar! Older kids can help mix, knead, roll, and shape as well. However, only let experienced bakers handle the frying; that heat is no joke! I might speak from experience…

While some of the equipment is optional (No stand mixer? No problem! Get those muscles working by hand mixing.), a digital thermometer and a deep pot for frying are very helpful here. And if you have any questions, shoot us an email, or leave a comment below. And make sure to check after the recipe for a helpful list of tips and tricks. Beignet happiness is just a few hours away…

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Classic Mickey Shaped Beignets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Prep Time: 10
  • Rest Time: 2 hours
  • Cook Time: 10
  • Total Time: 2 hours 20 minutes
  • Yield: 15–18 Mickey beignets 1x
  • Category: Snack
  • Cuisine: American
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Description

Classic Mickey shaped beignets are simple but delicious. 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

Specialty Tools:

Instructions

  1. Sprinkle yeast and a pinch of sugar over warm water in a small bowl, gently stirring to mix. Let stand for 5 minutes.
  2. 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 (see notes below for mixing by hand), mix the dough just until combined and smooth. About 5-7 minutes. Let dough rest for 30 minutes in the bowl.
  3. Lightly 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.
  4. While dough is rising, put the powdered sugar in a large bowl. Set aside.
  5. 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. You may have to adjust the burner on your stove to keep the temperature at 370°F, especially after removing a batch.
  6. Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
  7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  8. Let rest at least five minutes, and then toss in the powdered sugar. You can sift extra sugar over all the beignets before serving.
  9. These are best fresh, but can be stored overnight in an air tight container on the counter for up to one day.

Notes

  • If your powdered sugar is especially dry and lumpy, sift it first before you toss the beignets.
  • Bread flour can be substituted 1:1 for all purpose flour here.
  • 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.
  • Strain your oil after it reaches room temperature. It can be used again!

Peanut Butter and Chocolate Cookie Pie

by 2 Comments

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

Where can I find the original treat?

  • The original treat can be found at the Candy Palace in Disneyland.

We’re closing out the year squeezing this recipe in just before the clock rings midnight. While I am a huge fan of chocolate and peppermint, I know there are some of you (my husband being the most vocal) who cannot take that delicious holiday combo. So I thought I’d add in my second favorite of the cookie/brownie “pies” over at Disneyland with this yummy treat. The Peanut Butter and Chocolate Cookie Pie is both salty and sweet, and just as richly decadent as the other new treats found over at the Candy Palace. It’s big enough to share… if you want.

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

These have a similar base to the Peanut Butter Blondies, but the fillings and toppings are different. The cookie base here is chock full of peanut butter chips and chopped peanuts, topped with a swirl of fudgey chocolate frosting. I’ve pared down the recipe to make four, but if that still seems like a lot to have on hand, these will freeze well wrapped for several months.

If you’ve got kids in the kitchen, this is an all-levels recipe with opportunities for small hands to help chop, stir, and mix. We’ve been practicing piping techniques and I’ve recently been introduced to these great squeeze bulbs that are easy for kids to hold instead of the larger piping bags.

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

The time and temperature I’ve put in the recipe will result in the peanut butter cookie pies having a firm exterior and moist center, but not so moist as to fall apart. You can take the time down a few minutes if you prefer your cookie pies to have that very soft cookie center. How much chocolate you add to the top is also to you. Did I test one completely covered in chocolate on top? Yes, yes I did. The chocolate gives this a much needed sweet bite that complements the salty peanut butter (but don’t worry, it’s not too salty-savory). If you find that your frosting is too stiff, add a teaspoon of cream until it is soft enough for your liking.

I’ve really enjoyed these new “pies” at the parks, and I’d love to see some new treat formats in 2022. Maybe an actual pie? On a stick?

Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

Happy New Year everyone! As always, leave us a comment here or on our socials if you’ve tried one of our recipes, or if you have one you’d like to see. Thanks for visiting and making magic in your kitchen with us!

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Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

Peanut Butter and Chocolate Cookie Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Prep Time: 20
  • Cooling Time: 15
  • Cook Time: 26
  • Total Time: 1 hour 1 minutes
  • Yield: 4 Peanut Butter and Chocolate Cookie Pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday
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Description

The classic combination of peanut butter and chocolate create a shareable treat that satisfies both your sweet and savory tastes in this oversized cookie “pie”. A Disneyland-inspired recipes.

Ingredients

Scale

Peanut Butter Base:

  • 1 stick butter (1/2 cup)
  • 1/2 cup (120 g) creamy peanut butter
  • 3/4 cup (150 g) light brown sugar
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) flour
  • 1/2 cup (127 g) peanut butter chips
  • 1/4 cup (31 g) roasted peanuts, chopped

Fudge Frosting:

  • 1/4 cup (4 tablespoons) unsalted butter
  • 2 ounces (57 g) unsweetened baking chocolate, chopped
  • 1/2 pound (227 g) powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder, sifted
  • 1/4 teaspoon pure vanilla extract
  • 4 tablespoons cream

Special Tools:

Instructions

For the base:

  1. Preheat the oven to 350°f.
  2. Melt the butter in a small saucepan, or in the microwave.
  3. In a large mixing bowl, combine the melted butter, peanut butter, and brown sugar. Whisk until smooth.
  4. Mix in the egg, salt and vanilla extract until smooth.
  5. Stir in the flour until just combined.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  6. Fold in the peanut butter chips and chopped peanuts.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  7. Pour the mixture into 4 of the baking cups (the mixture will be on the stiff side), and smooth the tops.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  8. Bake for 25-30 minutes.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  9. When done, let fully cool before frosting. To help create a space for the frosting to sit, depress the center of the cookie pies with the back of a spoon.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

For the fudge frosting and finishing:

  1. Melt butter and chocolate in a double boiler, or microwave, in a heat proof bowl. For a double boiler, stir constantly over a low simmer until melted and smooth. If using a microwave, do short bursts of 15-20 second intervals, stirring in-between, until fully melted and smooth.
  2. Stir together the powdered sugar, cocoa powder, and melted chocolate and butter. Add in the vanilla extract and cream.
  3. Whip together on medium high speed (8), until well combined and smooth.
  4. Transfer frosting to a piping bag fitted with the Wilton 1M tip.
  5. Pipe rosettes in middle of the peanut butter cookie pies.
    Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com
  6. Enjoy!

Notes

  • You can also bake this in an 8×8″ baking pan lined with parchment.
  • If you’re using salted peanut butter, reduce salt in recipe to 1/4 teaspoon.
  • Extra frosting can be refrigerated up to 4 days in an air-tight container, or frozen up to 3 months. Re-whip once defrosted.
  • Bases can be wrapped with or without frosting and frozen for up to 3 months.
Peaut Butter Chocolate Cookie Pie // magicaltreatsathome.com

Chocolate and Peppermint Brownie Pie

by 2 Comments

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

Where can I find the original treat?

  • The original treat can be found at the Candy Palace in Disneyland.

Hi everyone! It’s been a minute hasn’t it? Many, many minutes, but I couldn’t let a whole year go by without a new recipe, and now that they’ve opened up the gates at the parks, we’ve got all new treats to enjoy, and make!

While Disneyland and DCA tend to have the same formats for treats, and rotate or create new flavors for those, recently they’ve introduced these “pies” that are similar to giant saucer-like cookies and brownies. I’ve found that one is the perfect size for two people to share. Or eat one half in the car on the way back from the park, and the other half after the kids are asleep later that evening. Whatever works for you.

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

I’ve always been a big fan of chocolate and peppermint together in treats. I think perhaps it might have something to do with those Andes Mints we got on hotel pillows growing up (does anyone still do that?!). I get though that this combination is not for everyone, but don’t worry, I’ve got something for those that fall into that camp coming soon.

Anyways, these would make a pretty magical edible gift if you baked up a batch this holiday season. I’ve got a few going out the door this week for neighbors. 

Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

If you’ve got kids in the kitchen there are a few more advanced techniques here with melting the chocolate. My 4 and 7 year old are pros at the decorating bits and especially adding the candy canes, although I suspect that they’re slipping a few of those into their pockets for later. 

It feels so good to be back in this space making treats again for all of you. I truly hope you get to make and enjoy this special recipe soon!

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Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

Chocolate and Peppermint Brownie Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 Chocolate and Peppermint Brownie Pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday
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Description

Is it a brownie? Is it a pie? It’s both! And with the classic holiday combination of chocolate and peppermint, these shareable treats will be a hit this season. A Disneyland-inspired recipe.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 8 ounces bittersweet chocolate (60% cacao)
  • 1/2 cup (60 g) flour
  • 1/3 cup (35 g) unsweetened cocoa powder, dutch processed (I used Valrhona)
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup (198 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chunks
  • 1–1/3 cups white chocolate chunks, divided
  • 6 mini candy canes

Special Tools

Instructions

  1. Preheat the oven to 350°f. Set out 6 of the oversized bake cups on a half size sheet pan. Set aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  2. In a double boiler, melt the butter and chopped bittersweet chocolate, stirring frequently until melted and smooth. Alternatively you can melt them together in the microwave inside a microwave safe bowl, like glass, for 20 seconds. Stir and microwave again for an additional 20 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Set aside to cool.
  3. Next, sift together the flour, unsweetened cocoa powder, and salt into a medium sized bowl. Set aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  4. Whip together the eggs and sugar on high speed (10) for 5 minutes until light and frothy. This should be done with either a stand mixer or hand mixer. Then pour in the melted chocolate, vanilla extract, and peppermint extract. Stir to combine until there are no more white streaks.
  5. Next, dump in the sifted flour/cocoa/salt mix and, by hand, fold that in to combine until there are no longer any visible flour streaks.
  6. Then fold in semi-sweet chocolate and 1 cup of the white chocolate chunks, setting the additional third of a cup aside.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  7. Scoop about a 1/2 cup of the mixture into each baking cup, smoothing out the top.
    Chocolate Peppermint Brownie Pies // magicaltreatsathome.com
  8. Bake for around 25-30 minutes until a toothpick comes out clean. Let cool to room temperature.
  9. While the brownie pies cool, melt the remaining 1/3 cup of white chocolate chunks. You can either melt them in the microwave in short bursts like the above direction, in a small double boiler, or using a candy melting pot (my favorite way of melting small amounts of chocolate and candy melts).
  10. Transfer the melted white chocolate to a heat-safe piping bag and make crisscrossing lines over the tops of the room-temp brownies. Immediately at the candy cane to each one after you finish decorating so that it will adhere to the top. Wait 30 minutes for the chocolate to set up (or more if your kitchen is warm), and enjoy!

Notes

  • I’m using a bittersweet chocolate for my brownie base, however, if you prefer yours sweeter, up that to 68 or 70% cacao.
  • Looking for that light, crackly brownie crust? Don’t skip on whipping the sugar and the eggs together for what seems like an awfully long time. That crust is actually a meringue that forms while baking. This does create a more delicate top that is prone to cracks, but if you love a shiny, crackly top, you want that!
  • Any remaining melted white chocolate can be kept in the piping bag and refrigerated. Seal off the ends with twist ties. Large chunks can be broken up and re-melted.
Chocolate Peppermint Brownie Pies // magicaltreatsathome.com

Thanksgiving Recipe Round Up

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Hello everyone and welcome back to Magical Treats at Home! It’s been almost a year since we’ve been able to bring you some theme park inspired treats, and well, you’ll still need to sit tight for a new one but we’ll squeeze one in before year-end. Promise! Until then, THANK YOU for visiting, and THANK YOU for making these treats!

Now let’s look check out some Thanksgiving Day (or week!) treats to make!

Pecan Pie Crispy Treat // magicaltreatsathome.com

Pecan Pie Crispy Treat

Layered Pumpkin Cheesecakes

Layered Pumpkin Cheesecakes

Pumpkin Spice Cake Pops

Pumpkin Spice Cake Pops

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Mickey Mouse Pumpkin Spice Beignets

Mickey Mouse Celebration Whoopie Pies // magicaltreatsathome.com

Mickey Mouse Celebration Whoopie Pies

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Mickey Mouse Pumpkin Cookie

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Peanut Butter Blondies

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Mickey Mouse Gingerbread Man

Mickey Mouse Holiday Gingerbread Cookie 2020

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Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday treat was found a Marceline’s and Trolley Treats at the Disneyland resort.

It’s that wonderful time of year where it’s totally acceptable to bake dozens upon dozens of cookies in one weekend: holiday cookie season. And I’ve been doing just that but with one goal: to perfect the light colored gingerbread cookie found at Disneyland this year. And you know what? I think I did it!

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

The secret to light gingerbread? Brown rice syrup, or honey, instead of molasses. You still get some molasses in the brown sugar, but it doesn’t overwhelm the whole cookie like the more traditional darker versions. I found this technique on Leite’s Culinaria and it was such an “AH-HA” moment! This has also been a game changer for my husband who gets food related migraines as molasses is a trigger and now he can have the cookies too.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

I’ve made a “half batch” of royal icing in the recipe below but to be honest, it still make a lot. The nice thing is with meringue powder instead of fresh egg whites, it’s shelf stable and you can just put extra in air tight containers and store until you’re ready to use again. The consistency turns out about halfway between a stiff piping icing and a flood so I found it great to use for most of the decorations on the cookie. I did pull some out and set aside for the holly decorations as I wanted them to hold their shape more. I’ve made notes in the recipe below about that.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Kids can really get involved in all aspects of this recipe. From making the dough, to rolling, shaping, and even decorating. This is a fun, family friendly recipe, and getting everyone involved in a holiday activity is a big win for me.

These cookies felt very special for me this year as they really felt like there was a part of Disneyland at home with us. Holiday time there is just so special and it’s been a real bummer not being able to go and experience that (and eat all the treats). Making SO many of these cookies (and gifting quite a few away to other friends who are missing Disneyland too) has felt like a gift and I hope you’ll be able to make a batch and bring home the magic too.

Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Ok, let’s get baking!

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Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Mickey Mouse Holiday Gingerbread Cookie 2020

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  • Author: Elana Lepkowski
  • Yield: 15–18 Mickey Gingerbread Cookies 1x
  • Category: Baking
  • Cuisine: Holiday
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Description

Make your holiday cookie platter even more magical with an oversized Mickey Mouse shaped gingerbread cookie in holiday themed royal icing. A Disneyland-inspired treat.

Ingredients

Scale

For the gingerbread cookie:

  • 8 tablespoons unsalted butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup brown rice syrup or honey
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 3–1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons arrowroot powder or cornstarch
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

For the half batch royal icing:

  • 255 g powdered sugar
  • 3 tablespoons water
  • 1 tablespoons + 3/4 teaspoon meringue powder
  • 1/2 teaspoon vanilla extract
  • red and green food coloring

Specialty Tools:

Instructions

For the cookies:

  1. Beat the butter at high speed (10) until light and creamy, about 1 minute. Scrape down the sides of the bowl then add in brown sugar and brown rice syrup (or honey). Beat together until combined and creamy. Scrape down sides again.
  2. Add in the egg and vanilla and continue to beat at high speed (10) until the mixture is light and fluffy, 1 to 2 minutes.
  3. Next, add in flour, baking soda, arrowroot powder (or cornstarch), ginger, cinnamon, nutmeg, cloves, and salt. Beat together on medium-low speed (4) until combined and dough becomes stiff.
  4. Divide the dough in half, and then transfer each half of the dough into two gallon size ziplock bags. Flatten out to fill the space of the bag with a rolling pin so that dough is evenly dispersed. Refrigerate at least 4 hours or overnight. Dough can also be frozen at this point to use later.
  5. When ready to bake, preheat oven to 350°f. and cover two cookie sheets with parchment. Set aside.
  6. Generously flour your counter and remove dough from the bag (I usually cut the sides to open the bag, flip the open side down towards the floured surface and peel the rest of the bag off the dough). Roll out to 1/4″ thickness (or leave as is if you’d like thicker cookies).
  7. Cut out Mickey shapes from dough and place on parchment lined cookie sheet. Recombine the dough, flour your rolling pin and continue to cut shapes and recombine dough until finished. One bag of dough should fill one and a half to two cookie sheets.
    Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com
  8. Bake for 5 minutes, rotate sheet pans and bake an additional 5 minutes. If you’d like crispier cookies (or cookies that will withstand transportation), bake an additional 1 to 2 minutes.
  9. Let cool in the pans and then transfer to a wire rack to fully cool before decorating.

For the royal icing and decorations:

  1. Sift your powdered sugar first so that there are no lumps.
  2. Combine the water, meringue powder, and vanilla extract in a large measuring cup and whisk until there are no longer any lumps or powder. Mixture will froth a bit.
  3. Whisk the powdered sugar with the liquid until smooth. At this point the royal icing should hold its shape when dropped on itself. Set some aside, about a 1/4 of the mix, for the holly decorations by placing in a bowl and putting a damp, not wet, tea towel over the bowl so mix will not dry out.
  4. Add a teaspoon more water to the mix and beat the icing again. The icing should smooth out after about 20 seconds. You do not want it too runny though or it will run off the cookie.
  5. Once the desired consistency is achieved, remove about 1/4 of the mixture for the white dot decoration straight into a piping bag.
  6. The rest of the royal icing will be for the red decoration. Add about a teaspoon of the red food coloring to the bowl and mix until desired color is achieved. Transfer to a large piping bag.
  7. Next divide the icing for the holly decorations into two separate bowls. Add red food coloring to one bowl, mix, and then transfer to a piping bag. In the second bowl mix in green food coloring, and then transfer to a piping bag.
  8. To decorate the cookies, on the top half of the cookies, outline and then flood with large red royal icing. Let dry until no longer shiny, then then pipe 6 white dots (4 to the left and 2 to the right leaving space for the holly) along the bottom edge of the red outline. Let dry. Then finally pipe the smaller red royal icing as 3 combined dots for the holly, followed by the green for the leaves on the holly.
    Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com
  9. Let the icing dry at least 8 hours or overnight before packaging, or eating. Enjoy!

Notes

  • If you’d like even lighter colored cookies, replace all of the brown sugar with white granulated sugar.
  • Letting the dough chill ensures the cookies won’t spread and let’s the spices infuse throughout the dough.
  • Arrowroot powder also ensures cookies will not spread or puff up too much. This ingredient is optional.
  • For softer cookies, add in two tablespoons of butter.
  • For crispier cookies, cook 1 – 2 minutes longer.
  • For darker cookies, sub in molasses for the brown rice syrup.
  • If you freeze the cookie dough, let it defrost overnight in the refrigerator and proceed to rolling out step.
  • You will have extra royal icing left over from the recipe. This can be stored in the refrigerator in an air tight container for weeks.
  • Icing should fully dry between decorating so that the colors will not bleed.
  • Cookies can be stored at room temperature up to one week for best flavor.
Mickey Holly Christmas Cookies 2020 // magicaltreatsathome.com

Pecan Pie Crispy Treat

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Pecan Pie Crispy Treat // magicaltreatsathome.com

Where can I find the original treat?

  • This holiday treat can be found at Screen Door General Store at Disney’s BoardWalk Inn (Florida), and Marceline’s in Downtown Disney (California).

Thanksgiving is tomorrow here in the US; a Thanksgiving that will not run its usual course. And so today on the site we have a pie, but not really a pie, that you could serve at your nontraditional Thanksgiving feast. TLDR: it’s a pecan pie rice crispy treat. YES a whole 9” pie.

Pecan Pie Crispy Treat // magicaltreatsathome.com

Disney is known for whimsical treats, but sometimes they’re a bit on the silly side too. Like the crispy treat pies this year. I love the idea behind them, and I think the treat makers must have had a lot of fun making them. And I know we all loved eating them as the flavor combinations came through and it definitely was a unique, and 2020 way, to eating pie this year.

I’m presenting the recipe formed inside a 9” pie plate, but those that have seen the whole “pie” at the resorts (it was made available both in Florida and California), might have noticed its domed shape from the mold it was made in. I figure, if you’re going to serve this at your Thanksgiving dinner this year, it should arrive at the table in a proper pie plate. 

Pecan Pie Crispy Treat // magicaltreatsathome.com

Since we’re dealing with hot sugar here, I would not recommend the younger kids come help with the bases here. However, making and piping the frosting “cream” and decorating with sprinkles is a great way to get them involved in a holiday dessert. 

Now that we’ve thrown out all the conventional ideas of a traditional dinner this year, I do hope you make this pie. If you’re at home celebrating with just one or two of you, this also freezes really well. Just cut it into slices and freeze up to 3 months for best flavor.

Pecan Pie Crispy Treat // magicaltreatsathome.com

Happy Thanksgiving everyone!

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Pecan Pie Crispy Treat // magicaltreatsathome.com

Pecan Pie Crispy Treat

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  • Author: Elana Lepkowski
  • Yield: 1 9″ Pecan Pie Crispy Treat 1x
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Description

Pecan pie and crispy treat lovers unite with this full sized maple scented Pecan Pie Crispy Treat. A Disney-inspired holiday treat.

Ingredients

Scale

For the “crust”:

  • 2 cups crisped rice cereal
  • 20 full size marshmallows
  • 1–1/2 tbsp butter

For the “filling”

  • 3 cups crisped rice cereal
  • 30 full size marshmallows
  • 2 tablespoons butter
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon
  • 1 cup chopped pecans toasted, 3 tbsp reserved
  • Pinch salt

For the frosting:

  • 2 sticks unsalted butter
  • pinch of salt
  • 1/2 pound powdered sugar
  • 1 teaspoon milk
  • 2 teaspoons vanilla
  • Mickey Mouse sprinkles

Specialty Items:

Instructions

For the “crust”:

  1. Before beginning, butter/grease your pie pan. Set aside.
  2. Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
  3. Immediately dump in the crisped rice cereal and quickly mix to combine.
  4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers, which is my favorite method). Create a thin layer around the pan, pushing up the sides to make the “crust”. Set aside.
    Pecan Pie Crispy Treat // magicaltreatsathome.com

For the “filling”:

  1. Combine the butter, maple syrup, cinnamon, and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
  2. Mix in the pecans at this stage, and then pour in the crisped rice cereal and quickly mix to combine.
  3. Pour on top of the “crust” layer, pushing firmly to fuse the layers.
  4. Spread the remained chopped pecans over the top, lightly pressing in. Cool to room temperature.
    Pecan Pie Crispy Treat // magicaltreatsathome.com

For the frosting and decoration:

  1. Whip the butter and salt until light and creamy in either a stand mixer, or with a handheld mixer.
  2. Pour in the powdered sugar (sift if yours is lumpy), and mix until incorporated.
  3. Add in the milk and vanilla extract and mix at high until creamy and smooth and desired texture is reached.
  4. Transfer to a piping bag fitted with an closed star tip and pipe 8 small swirls on top of the cooled pie. Refrigerated at least 4 hours to set or overnight.

To serve:

  1. Straight from the refrigerator, use a sharp knife to slice individual pieces.
  2. Let individual pieces come to room temp before serving.

Notes

  • Pecans can be toasted in a dry frying pan over medium-high heat for 5 minutes. Stir constantly to prevent browning and remove from the pan when done toasting.
  • Use a smaller pan than you think you’ll need for melting the marshmallows. 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 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.
  • The addition the the maple syrup will make the “filling” softer and refrigeration is needed to cut out sliced cleanly.
  • Leftover frosting can be stored in an air tight container in the refrigerator up to one week, or frozen up to 3 months for best flavor. Defrost in the refrigerator overnight and re-whip to use again.
Pecan Pie Crispy Treat // magicaltreatsathome.com

Peanut Butter Blondie for peanut butter lovers

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Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Where can I find the original treat?

  • These specialty treats were found at the Grand Californian Hotel.

One of the perks of the Disneyland resort being so contained and walkable, is that two parks and three hotels are all walking distance from each other. And while the parks boast some amazing treats, well, tucked away inside the Grand Californian Hotel is the small eatery GCH Craftsman Bar and Grill which I’ve found to have some delicious treats as well. Like today’s Peanut Butter Blondie.

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

The name is very no nonsense, but this decadent peanut butter lover’s dream treat is anything but that. The treat consists of a hefty peanut butter blondie studded with Reeses Pieces, topped with peanut butter icing, and crowned with more Reeses Pieces and mini peanut butter cups. If you’re a fan of peanut butter desserts (and I can attest to peanut butter cups making up at least 50% of my diet as a child), YOU WILL WANT TO MAKE THIS STAT. And so it’s a good thing you’ve come to the site today because we’ve got that recipe for you below!

I used my one bowl blondie recipe for the base of this recipe, a recipe so simple that I consistently made this during my kids’ nap time so that I would have a snack to eat when they went to bed later that day (what? You think I was making it for them LOL?!). And I’ll note here that blondies with peanut butter in them have more of a dryer, cake-ier quality to them than the standard chocolate brownie. So expect that, and take a few minutes off baking time if you’d like them a little undercooked in the center. The icing can be whipped up while these cook too, making them ready for consumption pretty quickly.

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Other than melting the butter on the stove, most steps can be completed with the help of kids as young as 3. To help with icing the blondies, you can place the icing in a piping bag and let them dollop on top, and then place the candies. Just watch the level of candies you have. Every time I turned my back, candies went missing.

And if you’re thinking, wait, what happened to Whitewater Snacks at GCH? This is the same place at the hotel basically with a facelift.

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

OK? Let’s bake!

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Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Peanut Butter Blondies

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  • Author: Elana Lepkowski
  • Yield: 4 Oversized Peanut Butter Blondies 1x
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Description

Calling all peanut butter lovers! This oversized peanut butter blondie is chock full of creamy peanut butter and studded with a generous portion of peanut butter and chocolate candies. A Disneyland-inspired treat.

Ingredients

Scale

Blondie Base:

  • 1 stick butter (1/2 cup)
  • 1/2 cup creamy peanut butter
  • 3/4 cup brown sugar light or dark (1 cup if you like your brownies sweeter)
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 cup flour
  • 1/2 cup Reese’s Pieces

Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • 3 tablespoons unsalted butter
  • ½ – ⅔ cup powdered sugar (depending on how runny your peanut butter is you may need more or less powdered sugar)
  • 1 teaspoon vanilla extract

Topping:

  • Reese’s Pieces candies
  • Mini Peanut Butter Cups

Specialty Tools

Instructions

For the blondie base:

  1. Preheat the oven to 350°f.
  2. Melt the butter in a small saucepan, or in the microwave.
  3. In a large mixing bowl, combine the melted butter, peanut butter, and brown sugar. Whisk until smooth.
  4. Mix in the egg, salt and vanilla extract until smooth.
  5. Sprinkle baking powder over the mixture, stir in, and then add in the flour and stir until just combined.
  6. Fold in the Reese’s Pieces candies.
  7. Pour the mixture into 4 of the baking cups (the mixture will be on the stiff side), and smooth the tops.
  8. Bake for 22-26 minutes
  9. When done, let fully cool before frosting.
    Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

For the peanut butter frosting:

  1. In a mixing bowl, beat together the peanut butter and butter until smooth.
  2. Mix in the powdered sugar and vanilla extract until fully combined and smooth.
  3. Spread on top of the blondie bases.
  4. Any leftover frosting can be kept refrigerated in an air-tight container for up to 4 days.

Topping:

  1. After spreading peanut butter frosting on blondies, top with Reese’s Pieces candies and mini peanut butter cups.
  2. Enjoy!

Notes

  • You can also bake this in an 8×8″ baking pan lined with parchment.
  • If your powdered sugar is lumpy, sift before mixing in to the frosting.
  • Extra frosting can be refrigerated up to 4 days in an air-tight container, or frozen up to 3 months. Re-whip once defrosted.
Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Almond Mocha Shake

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Almond Mocha Shake // magicaltreatsathome.com

Where can I find the original treat?

  • This treat was originally found at Shmoozies! in DCA as part of the Food and Wine Festival.

It’s been record-breaking hot in Southern California this weekend, and as today is the unofficial close to summer, I thought we’d end on a sweet, ice cold note. If there’s one thing you can rely on to cool you off and satisfy a sweet tooth at Disneyland, it’s their shakes. So today we’re making the Almond Mocha Shake, which happened to be the very last thing I ate when I was visiting California Adventure back in March for the Food and Wine Festival.

Almond Mocha Shake // magicaltreatsathome.com

So no, for this recipe I will not ask you to make your own ice cream. That’s because I recently discovered that Disneyland uses Dreyer’s brand ice cream in the park. So, if you want an almond mocha shake… you can grab mocha almond fudge ice cream from the supermarket. For those of you who live on the east coast, that would be Edy’s brand (not Breyer’s!).

Almond Mocha Shake // magicaltreatsathome.com

Now, one component here that you can either make yourself, or buy pre-made, is the English toffee. You’ve got a few options here. One, you can make it, and I have my favorite adaptation below. Second, if you’re able to get to Marceline’s in Downtown Disney, they are selling the English toffee BY THE BAG FULL!!!! It’s the exact kind you’d find on the shake and it’s a hefty bag and yes, I finished the whole package in less than two days… Your third option is to buy either an Almond Roca bar, a Skor bar, or Heath bar from the store. It won’t be the same as what you get on the shake, but it will be reminiscent of the original.

The third component of this shake is the whipped cream and here’s the thing about whipped cream on shakes in Disneyland: it’s thick. My guess is stabilizers in there, but it could also be something like Cool Whip (but not the actual brand). At home I make homemade whipped cream because I have a dispenser, but you could pick up a canister at the store. If you want your cream to be closer to what’s at the parks, I like the brand Truwhip. To create the swirl effect, spoon it semi frozen into a piping bag, attach a open star tip (or just cut the end off the bag), and pipe on top of the shake. 

Almond Mocha Shake // magicaltreatsathome.com

I love that this recipe can be quickly made by a few grocery store ingredients, but also can be adjusted to how much involvement you’d like in the kitchen. And since we’re making this on Labor Day, I say just buy the ingredients and give yourself a day off.

Kids can help assemble the ingredients and add them to the blender (I used my Magic Bullet for this and it was a perfect one serving container). They can also help decorate the glass and top with whipped cream. Older kids can help to make the English toffee due to the extremely high temperatures you need. I would not recommend it for the younger kids.

Almond Mocha Shake // magicaltreatsathome.com

Extra credit: the shakes at Disneyland, like this shake, will sometimes come with a delicious decoration on the outside of the cup. Totally not necessary to enjoy at home unless you want the true park treat experience. So, if you’d like that, we’ve included the instructions below in the recipe card. It’s pretty easy, but it’s one more step.

Now let’s relax and blend up some magic!

Almond Mocha Shake // magicaltreatsathome.com
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Almond Mocha Shake // magicaltreatsathome.com

Almond Mocha Shake

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  • Author: Elana Lepkowski
  • Yield: 1 Almond Mocha Shake 1x
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Description

The 2020 Food and Wine Festival at DCA gave us this chocolatey-almond shake with buttery, crunchy toffee topping that you can make at home! A Disneyland-inspired recipe.

Ingredients

Scale

Almond Mocha Shake:

English Toffee (adapted from King Arthur):

  • 16 tablespoons (227g) unsalted butter, cold

  • 1/2 teaspoon salt

  • 1–1/2 cups (298g) sugar

  • 3 tablespoons (43g) water

  • 1 tablespoon (21g) light corn syrup

  • 2 cups (227g) chopped peanuts, toasted (see notes below)

  • 2–2/3 cups (454g) semisweet or bittersweet chocolate, finely chopped; or chocolate chips


Toppings and Decorations:

  • 1/2 cup light cocoa candy melts, optional if decorating cup (see tips about what chocolate to use below)
  • 1/3 cup chopped peanuts, toasted, optional if decorating cup
  • whipped cream (or 1 cup heavy cream, 1 teaspoon each vanilla extract and simple syrup or liquid sweetener of your choice with directions below for making from scratch)

Specialty Tools:

Instructions

For the English Toffee:

  1. In a large, deep (3 quart) saucepan, melt the butter. Stir in the salt, sugar, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer; you’ll be taking it off the heat a few degrees sooner). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it’s ready. (If you don’t have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you’ll be able to snap it in two, without any bending or softness). This whole process should take about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.
  2. While the sugar is boiling, spread half of the nuts in an even, closely packed layer on a parchment-lined 9″ x 13″ pan. Top the nuts with half the chocolate.
  3. When the syrup has reached 295°F, remove from the heat. Pour the syrup quickly and evenly over the nuts and chocolate. Top with the remaining chocolate and let sit for 2 to 3 minutes, until it softens; spread the chocolate with an offset spatula in an even layer and immediately sprinkle the remaining nuts on top.
  4. While the candy is still slightly warm, pull it out of the pan and use a thin spatula to loosen it from the parchment. When completely cool, break into chunks.

For the shake:

  1. Blend the ice cream and milk together until smooth. Set aside.
    Almond Mocha Shake // magicaltreatsathome.com

For the glass decoration (optional):

  1. Pour the chopped, toasted peanuts into a wide, shallow dish. Set aside.
  2. Melt the cocoa candy melts in a microwave safe bowl, like glass. Microwave 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 or melt directly in a heat-safe piping bag.
    Almond Mocha Shake // magicaltreatsathome.com
  3. Dip and coat the outer rim of a glass with the melted candy melts (or if melted in a pastry bag, clip the tip off and pipe the chocolate around the outer edge). Then dip into the chopped peanuts, turning to coat the entire outside rim. Place in the fridge for five minutes to harden.

Assembly:

  1. Pour the blended shake mixture into your prepared glass.
  2. Spoon or spray whipped cream on top of the shake mixture.
    Almond Mocha Shake // magicaltreatsathome.com
  3. Place a piece of English toffee in the whipped cream and enjoy!

Notes

  • To toast nuts, place in a frying pan over medium high heat. Stir peanuts around until they start to smell, well, toasty. This can take anywhere from 5-10 minutes depending on the heat of your stove. Keep watch though, as the oils from the nuts will cause they to scorch.
  • Cocoa melts are best to use for coating the glass because they will melt but not become too thin and liquid. Regular baking chocolate will be thinner and run more.
  • English toffee can be kept, wrapped, at room temperature for several weeks. Or frozen for longer storage.
Almond Mocha Shake // magicaltreatsathome.com