marshmallow

Pecan Pie Crispy Treat

November 25, 2020 by Elana Lepkowski 1 Comment

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.

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.

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.

Happy Thanksgiving everyone!

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:

9″ glass pie pan
piping bag
closed star pastry tip (Ateco #844 used here)

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Instructions

For the “crust”:

Before beginning, butter/grease your pie pan. Set aside.
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 quickly mix to combine.
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.

For the “filling”:

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.
Mix in the pecans at this stage, and then pour in the crisped rice cereal and quickly mix to combine.
Pour on top of the “crust” layer, pushing firmly to fuse the layers.
Spread the remained chopped pecans over the top, lightly pressing in. Cool to room temperature.

For the frosting and decoration:

Whip the butter and salt until light and creamy in either a stand mixer, or with a handheld mixer.
Pour in the powdered sugar (sift if yours is lumpy), and mix until incorporated.
Add in the milk and vanilla extract and mix at high until creamy and smooth and desired texture is reached.
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:

Straight from the refrigerator, use a sharp knife to slice individual pieces.
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.

Mickey Mouse Fruity Pebbles Crispy Treats

August 30, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Fruity Pebble Crispy Treats // magicaltreatsathome.com

These were inspired by the Disney Parks Mickey Mouse shaped crispy treats.

If you’ve come to this site over the past year you’ll have noticed that I’m a BIG fan of Disneyland’s crispy treats. And who could blame me? They’re relatively easy to make and there is always a cute seasonal design. However, we don’t always keep the cereal on hand at home. So, after making the Baked Fruity Pebbles Doughnuts earlier this week, I thought, Hey! I could turn it into a crispy treat! And I’m so happy I did.

I kept it Mickey shaped because it’s my favorite shape, although you can always use whatever cutter you have on hand, or to make it super easy on yourself, just cut into squares (or rip off bits like my husband does). To compliment the flavor of the cereal, I drizzled some white chocolate over the whole thing and that really made this a complete recipe for me.

As an adult, Fruity Pebbles just taste like bergamot to me (which is the citrus flavoring used in Earl Gray tea). So I needed to tone that down a bit seeing as this was going to be one gigantic treat chock full of that cereal’s flavor. Yes, the cereal is sweet, the marshmallows are sweet, so why choose white chocolate? It just worked. Using a semi sweet or milk chocolate would be heavy here and dull the flavor. White chocolate balances everything flavor wise.

Once you’ve gotten the treats into the pan and cooled, kids can help cut out shapes. Depending on their age, they can help melt the chocolate in the microwave, and can drizzle on their own designs. Just watch that they don’t try to eat all the melted chocolate.

So, if you’re a fan of Disney’s crispy treats and want to venture out into new and bold cereal flavors, give this recipe a try!

Mickey Mouse Fruity Pebbles Crispy Treats

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Author: Elana Lepkowski
Yield: 3 Mickey Mouse Fruity Pebbles Crispy Treats 1x

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Description

Turn your breakfast cereal into an anytime snack with these Mickey Mouse shaped Fruity Pebbles crispy treats! A Disney inspired treat!

Ingredients

Scale

For the crispy treat:

2 tablespoons butter or vegan butter substitute, unsalted
3 cups mini marshmallows or ~30 regular sized marshmallows
3 cups Fruity Pebbles cereal

For the chocolate:

3 tablespoons to 1/4 cup white chocolate, coarsely chopped

Specialty Tools:

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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 Fruity Pebbles cereal and quickly mix to combine.
Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers, which is my favorite method). Set aside for at least an hour in the refrigerator (or 20 minutes in the freezer) so that the mixture can firm up enough to cut shapes.
When the treats have firmed up, use a Mickey Mouse cutter to cut out your shapes. Set aside.

For the white chocolate:

Melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 20 seconds. Stir and microwave again for an additional 15-20 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 you can directly melt in a heat safe pastry bag similar to how you’d melt in the bowl. (20 second bursts, kneading bag in-between)
When melted, transfer to a pastry bag (if you did not melt directly in one), snip off the tip, and drizzle over the crispy treat shapes. You can also drizzle with a spoon from the bowl.
Repeat with all treats. Set aside in the refrigerator for 15 minutes and then 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 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.
After you’ve cut out your treats, extra cereal/marshmallow mixture can be recombined by hand and cut again (or just combined and shaped into another treat by hand).
Treats can be kept in an air-tight container refrigerated for up to 3 days.

Karamell-Küche Caramel Drizzled Mickey Mouse Crispy Treat

July 16, 2020 by Elana Lepkowski 2 Comments

Mickey Mouse Caramel Chocolate Crispy Treat // magicaltreatsathome.com

Where can I find the original treat?

This Walt Disney World treat was found in Epcot at Karamell–Küche.

I am in a Facebook group with a bunch of people who are fanatical about the caramel corn from Karamell-Küche inside the Germany pavillion at Epcot. But you will probably never see a recipe for that here for one little reason… I hate popcorn. From the smell to the tiny shells getting stuck in my gums, everything about popcorn is just a miss for me. I do, however, thoroughly enjoy the buttered popcorn flavor from Jelly Belly, and “butter” is my favorite flavor of KitKat. You WILL see some caramel treats from Karamell-Küche on here though, just not the popcorn. And today, we’ll be making the caramel drizzled Mickey Mouse shaped crispy treat.

Back in March I panicked about what might be hard to get once we were in quarantine and I ended up with a case of marshmallows. A case. Of marshmallows. You all might want to buckle up for more crispy treats and marshmallow wand ideas because I’ve got PLENTY.

Over the past year of making these Disney-inspired treats I’ve come to realize that I’m a real fan of cripsy treats. Well, most any treat on a stick I guess. And the Disney team gets very creative and cute with these, and right now I’m especially into this version from Karamell-Küche at Epcot. At its base, a plain crispy treat is delicious. But this version, besides being a fun Mickey Mouse shape, is coated in chocolate and drizzled in caramel. The combination, although simple, hits so many right notes, in my mouth.

I’ve also learned a new technique for decoration from those candy masters that I’ll share with you today if you’re interested in getting nice clean lines for decorations on the odd angles you find with a Mickey Mouse crispy treat. Hint: grab a piping bag.

For the caramel, you can optionally decorate a few ways. One is to just buy yourself some caramel sauce if you want the easiest method. Second, you can melt caramel squares with some milk or cream and a little water and then go from there. Or, if you’ve got the time, make caramel sauce from scratch. As always, I’ve got all the info you need in the recipe below.

Kids love to decorate, so for this recipe, once cooled, kids can help cut out the Mickey Mouse shapes. And then they can decorate with the warm melted chocolate. Depending on which route you take for the caramel they may be able to help decorate with the drizzle. Just remember, cooked caramel on the stove is SUPER HOT and little hands might want to get in there and taste it. Don’t let that happen.

Epcot might be open to some people right now, but it’s slim pickings at Karamell-Küche, so stay home, make a batch of these caramel drizzled crispy treats, and maybe watch a YouTube video of last years Garden Festival. Enjoy!

Karamell-Küche Caramel Drizzled Mickey Mouse Crispy Treat

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Author: Elana Lepkowski
Yield: 3 Caramel Drizzled Mickey Mouse Crispy Treats 1x

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Description

The classic Mickey Mouse crispy treat is made into a decadent goodie with a dip in semisweet chocolate and topped with buttery caramel. A Walt Disney World inspired treat!

Ingredients

Scale

For the crispy treat:

2 tablespoons butter, unsalted
3 cups mini marshmallows or ~30 regular sized marshmallows
3 cups crisped rice cereal

For the chocolate:

4 ounces semisweet chocolate, coarsely chopped

For the caramel:

14 individually wrapped caramels/4 ounces/115 g/ 1/2 cup
(OR 1/4 cup store bought caramel sauce or homemade caramel sauce from scratch)
1 tablespoon cream or milk
1 teaspoon water

Specialty Tools:

Cook Mode Prevent your screen from going dark

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 quickly mix to combine.
Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers, which is my favorite method). Set aside for at least an hour in the refrigerator (or 20 minutes in the freezer) so that the mixture can firm up enough to cut shapes.
When the treats have firmed up, use a Mickey Mouse cutter to cut out your shapes. Set aside.

For the chocolate layer:

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. You can alternatively use a double boiler for melting. OR you can directly melt in a heat safe pastry bag similar to how you’d melt in the bowl. (20 second bursts, kneading bag in-between)
When melted, transfer to a pastry bag (if you did not melt directly in one), snip off the tip, and outline and fill the ears and top 1/3 of the head. Repeat with all treats. Set aside in the refrigerator for 15 minutes.

For the caramel layer:

In a small sauce pan over low heat, combine the caramels, cream or milk, and water. Stir continuously until melted and smooth. Do not let the mixture sit or it could burn.
Once the mixture is melted and pour-able, take one crispy treat and hold over the saucepan. Drizzle caramel horizontally across the whole treat, lightly tapping any excess off back into the pan. Set aside on parchment and repeat until all treats are done. If sauce starts to stiffen, keep over a very low flame, stirring until smooth and pour-able again.
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.
If crisped rice cereal is unavailable right now, use any kind of puffed grain, or cereal. Cocoa Pebbles would work here too!
After you’ve cut out your treats, extra cereal/marshmallow mixture can be recombined by hand and cut again (or just combined and shaped into another treat by hand).
If you do not have pastry bags, this can be dipped into the bowl you melted the chocolate in. Using a pastry bag ensures neater lines, nothing more.
Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
Use hot water to remove caramel from pans and utensils.
Leftover caramel can be kept in an airtight container in the refrigerator up to one month.
Treats can be kept in an air-tight container refrigerated for up to 3 days.

Strawberry Shortcake Marshmallow Wands

May 15, 2020 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

This seasonal treat can be found all over the Disneyland resort.

I had opened our mini freezer the other day, the freezer that I keep all my backup ingredients in for this site, and for my drinks site, Stir and Strain, and realized I had everything before me to make another round of marshmallow wands. If you take away one good tidbit from this post, I hope it’s that marshmallow wands, after they have been coated in caramel, freeze beautifully. And even after almost 6 months, once fully decorated, they still taste fresh. But so anyways, I also had a bag of crumbled shortbread in that freezer. And a bag of freeze dried strawberries. I had everything ready to go to make Strawberry Shortcake Marshmallow Wands. So that’s what we’re making today!

This treat appeared during Valentine’s Day among the many other delicious treats on sticks at Disneyland. It definitely was a contender for the site, but I had to narrow it down to just a few items since the treats were released right before the holiday, and soon after would be leaving the cases. Since we’re in the middle of a hiatus from new park treats, I’ll be making a few past ones here until I’m back once again, strolling the candy cases and shoving chocolate in my face. Fingers crossed I don’t have to wait until a year from now to do that.

What I love about this treat is the buttery contrast of the cookie to the sweeeeeeeet white chocolate, caramel, and marshmallow. The strawberry bits add a nice zing to it as well. It’s definitely a sweet treat, but I wouldn’t write this off as just for kids.

But speaking of kids! Kids can help assemble these and dip in the chocolate and decorate. Older kids comfortable with a stove, and good common sense, can help dip in the caramel, but under supervision.

And if you’re wondering, the reason I had a container of marshmallow wands in the freezer is because I find melting the caramel in larger batches is easier to work with when making things like the wands. It stays liquid longer, and heats more evenly. The downside though is that there is a lot left over since I’m using more than I need. So now when I have extra caramel, I’ll just grab some lollipop sticks and some marshmallows (Another panic buy from March was a case of marshmallows. I’m thinking maybe I might start selling these as kits…), and I’ll coat a batch of marshmallows, place them on parchment and freeze. So far, after a 6 month hibernation, these were still great.

For the cookies, homemade or store bought is fine. But make sure you’re using a butter cookie, not a sugar cookie! And with that, I hope you enjoy these Strawberry Shortcake Marshmallow Wands!

Strawberry Shortcake Marshmallow Wands

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Author: Elana Lepkowski
Yield: 6 Strawberry Shortcake Marshmallow Wands 1x

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Description

The classic caramel coated marshmallow wand gets a sweet upgrade with a layer of white chocolate and a buttery shortbread cookie crumble and tart strawberry coating! A Disneyland-inspired treat.

Ingredients

Scale

18 marshmallows
9 ounces (~32 candies) individually wrapped caramels (like Kraft)
1–3/4 tablespoons water
1/2 teaspoon of coconut oil
10 ounces of white candy melts
1 cup crushed shortbread cookies
1/4 cup freeze dried strawberries, crushed
6 lollipop sticks

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Instructions

Place 3 marshmallows on each lollipop stick and set aside on a parchment lined sheet pan.
Mix together the crushed shortbread and freeze dried strawberries in a large, shallow bowl that can accommodate the length of the marshmallow wand. If you cannot crush the strawberries by hand (some brands are chewier than others), a quick blitz in the food processor or coffee grinder should render them fine enough to mix with the cookies. Set aside.
Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat OR ladle the caramel over the wand, turning to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, tap the wand gently but firmly on the edge of the pan to remove any additional excess caramel, and then place back on the parchment.
When all the wands have been dipped, place the baking sheet in the refrigerator for 15-20 minutes so that the caramel will be set for dipping.
While the caramels set, melt your white chocolate for coating. Combine the white candy melts and coconut oil 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. Do not let the white chocolate get over 110°f as it can burn the chocolate (use a candy thermometer if you’re not sure about this).
Remove the marshmallow wands from the refrigerator. You’ll know they are set when they lift easily off the parchment. If they still stick, keep them in 5 minutes longer.
Set up the shortbread cookie and strawberry mix bowl next to your white chocolate.
Dip the marshmallow wand in the white chocolate, or ladle chocolate over, turning to coat. Tap the stick firmly on the side of your pan to remove any excess chocolate. Then immediately roll in the cookie/strawberry mix, gently pressing the mix onto the white chocolate. Then place back on the parchment.
Repeat with the remaining marshmallow wands.
Let sit at least 30 minutes to firm up or in the refrigerator for quicker results. Enjoy!

Notes

Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
Use hot water to remove caramel from pans and utensils.
If the marshmallow wands start to stick to the parchment while you are dipping and coating, stick the pan with the un-coated wands back to chill in the refrigerator for a few minutes. If your kitchen is really hot, keep them in there the whole time, taking one at a time out to coat and decorate.
If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
Extra caramel coated marshmallow wands may be placed on a sheet of parchment in a single layer inside an airtight container and frozen for up to 6 months. No need to defrost them before use.
Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.

Bunny Butt Easter Crispy Treats

April 10, 2020 by Elana Lepkowski Leave a Comment

Bunny Butt Crispy Treats for Easter // magicaltreatsathome.com

Where can I find the original treat?

This seasonal treat can be found all over the Disneyland resort.

We’re back again today with another Disneyland park inspired Easter treat. Similar in style to yesterday’s Bunny Butt Cake Pop, today we’re not getting quite so technical with this Bunny Butt Easter Crispy Treat.

Yes! Disneyland did it again with some super cute crispy treats shaped like Peter Cottontail’s, er, cottontail. I just loved seeing these and the cake pops on my last few visits to the park in March. It was hard to narrow down what treats to make for Easter, but in the end, the bunnies won.

Unlike the smaller cake pops, these treats use flaked coconut to make a big tail for these Easter rabbits and the feet decorations are piped on. (And if you’ve got a large Mickey Mouse cutter at home, you’re in luck, since these use that shape, but flipped upside down to create the bunny butt!) Our batch below makes 3 generously sized crispy treats but you can definitely double this recipe using the handy button in the recipe too!

If you’ve saved your leftover white chocolate from yesterday, then you should still have plenty leftover to coat these and do some piping work. If not, no worries! These are still super easy to make even with a little extra time melting chocolate.

One trick I learned with these this time, is that you can speed the firming up stage by sticking these straight into the freezer for a little bit right after pouring the mixture in the pan. Then go straight to cutting out the shapes. I’d still stick them back in the fridge after cutting so they don’t un-firm up quickly though before coating and decorating. This trick came in handy when I realized I was late for snack time this week and needed to put something in front of my kids ASAP.

Speaking of kids, this is a fun treat for kids to decorate. I like to stay clear of small hands touching the molten marshmallows, but that cools down very quickly once it’s out of the saucepan and into the baking pan to set.

Ok, now let’s make some bunnies! And don’t forget to check the notes below for more tips!

Bunny Butt Easter Crispy Treats

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Author: Elana Lepkowski
Yield: 3 Bunny Butt Crispy Treats 1x

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Description

Sweet, chewy, crispy treats get the Cottontail treatment in these cute, Easter themed Bunny Butt dessert. 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 cup white chocolate, finely chopped (or candy white candy melts)
1/4 cup light pink candy melts
2 marshmallows, cut in half
1/3 cup shredded coconut (sweetened or unsweetened)

Specialty Tools:

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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 (or 20 minutes in the freezer) so that the mixture can firm up enough to cut shapes.
When the treats have firmed up, use a Mickey Mouse cutter to cut out your shapes. Set aside.

For the decoration:

First, melt the white chocolate (or 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. Use can alternatively use a double boiler for melting.
Dip the top of the treat into the melted chocolate, letting any excess drip off back into the bowl. Repeat for other treats.
Then attach the half marshmallow, cut side down, into the center of the largest part of the crispy treat. Repeat with all the treats and set aside. (You’ll have half a marshmallow left over)
Next, pour all the remaining white chocolate into a piping bag. Set aside.
Melt the pink candy melts now 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 melt directly in a heavy duty piping bag. If you haven’t melted in a piping bag, transfer the melted candy melts to one now. Set aside.
Start piping the feet with the melted white chocolate first, outlining the circles for the feet. Then over the marshmallow with white chocolate and immediately press the shredded coconut onto it to create the cottontail.
Then, using the pink candy melts, pipe the feet decorations. Start by squeezing until a large circle forms, and then using a quick motion, pipe three small dots.
Let the treats firm up at least an hour 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.
If crisped rice cereal is unavailable right now, use any kind of puffed grain, or cereal. Fruity Pebbles would work here too!
After you’ve cut out your treats, extra cereal/marshmallow mixture can be recombined by hand and cut again (or just combined and shaped into another treat by hand).
Melted white chocolate is thinner than candy melts. If you find your first dip in the white chocolate is too thin, wait 5-10 minutes and then dip a second time AND THEN adhere the marshmallow.
At the parks, they use marshmallow creme to hold the coconut tail in place. If you’ve got fluff in a jar, that would work here too!
Save any extra white chocolate or candy melts to reuse for another treat within a week for white chocolate and a month for candy melts. Let harden and then seal in an airtight container.
Treats can be kept in an air-tight container for up to 3 days.

Bunny Butt Easter Cake Pop

April 9, 2020 by Elana Lepkowski 2 Comments

Bunny Butt Cake Pops // magicaltreatsathome.com

Where can I find the original treat?

This seasonal treat can be found all over the Disneyland resort.

On one of our last visits to the park we were lucky enough to catch the appearance of all the Easter/spring treats hitting the bakery shelves. Out of all the adorable items, the bunny cake pops were definitely a favorite (for both the kids and the adults). So we’re making up a batch today for our Easter festivities this week!

These bunny butt cake pops are the standard chocolate cake pops found at Disneyland, with two marshmallows for the feet, and a bit of marshmallow for the tail. It’s dipped in white chocolate, and then gets pink candy melts for decoration.

After a bit of trial and error, we found the best and most efficient way to put these together, and that require a double dip in the white chocolate. We used baking white chocolate instead of white candy melts here and to get a nice, solid, opaque coating, dipping twice is essential. Dipping twice is also how we firmly adhere the marshmallows on so they stay in place to fully cover the cake pop.

Please check out the notes below for our tips working with white chocolate for coating. Especially if you’re having trouble with the white chocolate “breaking” when you dip in your cake pops.

Kids can help through many of the steps here. Adult supervision is required for melting the chocolate, and for using the oven, but otherwise kids can mix, bake, dip, and decorate this cute Disneyland-inspired Easter treat!

Ok, let’s make some bunnies! And remember to hop back over here this week for another cute Disneyland-inspired Easter treat!

Bunny Butt Easter Cake Pop

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Author: Elana Lepkowski
Yield: 5 Bunny Butt Cake Pops 1x

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Description

These cute bunny cake pops are filled with chocolate cake, and adorned with marshmallow feet and tail, all covered with white chocolate and pink candy melts. A Disneyland-inspired treat.

Ingredients

Scale

For the cake pops:

2 cups crumbled chocolate cake, lightly packed (or check out our post on making Mickey cake pops for cake recipes including chocolate, vanilla, and red velvet)
1/4 cup cream cheese frosting

For the decoration:

2–1/2 cups white chocolate
6 large marshmallows
2 tablespoons pink candy melts

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Instructions

For the cake pops:

Combine the cake crumbles and cream cheese together until smooth and no white streaks remain (either with a mixer, or by hand).
Form into a 1/2″, 5″x5″ block (I use half of a loaf pan to help keep the shape), and let sit, refrigerated, overnight or for at least 6 hours. This helps the cake pops keep their shape. You could alternatively let these sit in the freezer as well for an hour or two depending on how cold your freezer is. Do not let them freeze.
After the form has rested, using a 1-1/2″ circle cutter, cut 5 circles out of the block. Any extra cake can be combined to form new shapes, or can be formed into balls and frozen for later use.
Insert lollipop sticks and set aside.

For the decoration:

First, cut the 5 marshmallows in half (I found kitchen shears were the best tool for this job). Set these aside for the feet. Then take the 6th marshmallow and cut or rip sections off to form the tails. Set aside.
Next, melt the white chocolate. You can do this one of several ways:
1. Melt in a candy pot until smooth (Wilton makes this one for their candy melts I use for dipping projects like this). This can take up to 20 minutes to get fully smooth chocolate or candy melts (see notes below about melting white chocolate). Follow the directions for your particular pot!
2. Melt in the microwave 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.
3. Melt in a double boiler on the stove. In a medium saucepan, bring about an inch of water to a simmer. Place a glass bowl on top and add candy melts. Stir until melted and smooth.
Make sure the cake pops have come to room temperature. If they’re too cold, the chocolate will seize up and harden too soon.
Next, dip each cake pop into the white chocolate, tapping each stick against the bowl to pop any air bubbles and to remove all the excess chocolate. Place on a parchment lined sheet pan and place the marshmallow feet and tail on the cake pop, pressing lightly to help adhere. Repeat with the rest of the cake pops and then let them firm up a little before doing the second dip.
Once the cake pops have firmed up slightly, dip the whole cake pop a second time, again, tapping it against the side of the bowl to pop any air bubbles and to remove excess chocolate. Place back on the parchment and repeat with the rest of the cake pops.
Let the cake pops firm up slightly again and melt the pink candy melts to finish decorating the cake pops. To melt the pink candy melts, 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 candy melts in a piping bag, kneading the candy melts between microwaving.
If not melting directly in a piping bag, transfer melted candy melts into a piping bag and cut a small amount of the tip off to decorate.
Draw on the feet with the piping bag on each cake pop. Set aside and let firm up at least a half hour, or refrigerate until ready to eat.

Notes

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.
I like to dry the cake crumbles out a bit before mixing with the frosting, and then letting that mixture sit overnight in the fridge to set up. This ensures a more solid cake pop when dipping.
Boxed cake and canned frosting will also work for the cake pops if you don’t want to make them from scratch. Just follow the amounts for the crumbled cake and amount of frosting on those recipe pages listed above.
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.
Pure white chocolate, as opposed to candy melts, will have a thinner texture and may show dark spots after one dip due to its translucent nature. The first dip will also ensure that your marshmallows will adhere and not slide off into the chocolate on the second dip. If your kitchen is particularly warm, stick in the fridge for 10 minutes to harden slightly before second dip.
White chocolate can get too hot very easily. If the white chocolate looks like it is seizing on your spoon when you have dipped in the chocolate and let it drip off, it is too hot. Keep stirring the white chocolate to cool it down. It will be the right consistency to dip the cake pops in when it drips smoothly off your spoon. This can take anywhere sometimes from 20 to 30 minutes to melt, and then cool down to the right consistency.
If your white chocolate or candy melts is still very clumpy and thick, add a 1/4 teaspoon of coconut oil into it and continue mixing. This should thin out your mixture and get a smoother consistency.
Save any extra white chocolate to reuse for another treat within a week. Let chocolate harden and then seal in an airtight container.
Cake pops will last up to one week in the refrigerator in an airtight container.

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

Specialty Tools (Optional):

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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.

Churro Marshmallow Wand

November 18, 2019 by Elana Lepkowski 5 Comments

Where can I find the original treat?

This holiday time treat can be found at Trolley Treats and Marceline’s Confectionery at the Disneyland Resort.

One of the cult favorite treats at Disneyland, Churro Toffee, is getting a new twist this holiday season as the coating for a marshmallow wand! What might seem like ‘sugar on a stick’ is actually a pretty tasty treat that doesn’t leave your teeth singing. And we’re making some today!

This treat was consistently selling out when they debuted it. When I tried one at Trolley Treats in DCA, the man behind the counter told me that just moments before a guy came in and bought 12 for his coworkers. WHAT A NICE COWORKER TO HAVE!!!

I’m sure they’ll stock more, but in the meantime, making these in your kitchen is definitely an option. There’s a lot of layers here, but if you get everything lined up and ready, it’s pretty quick to move through all the steps and get a handful ready and made.

Now, the original treat has crushed pieces of the churro toffee dusted over the outside, i.e., very, very, tiny pieces of toffee. Here I opted not to crush mine too small, so that I get some nice crunchy pieces with the soft, pillow-y marshmallows. And if you’re not familiar with these wands, they layer them as such: 3 marshmallows on a lollipop stick, dipped in caramel, and then dipped again in white chocolate and rolled in cinnamon sugar and dusted with churro toffee. I love how the buttery caramel stands in for that thick layer of toffee you get with the Churro Toffee.

If kids are helping in the kitchen, I’d stay clear of having them dip in the caramel unless they are experienced with the stove and hot things like caramel. Otherwise, dip and set the wands with the caramel, and then they can dip into the white chocolate and roll them in the cinnamon sugar and churro toffee.

Ok churro toffee fans, time to try something a little new. And if you’re looking for a recipe for just the churro toffee, we’ve got that too! And remember to check out all our notes at the end of the recipe!

Churro Marshmallow Wand

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Author: Elana Lepkowski
Yield: 6 Churro Toffee Marshmallow Wands 1x

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Description

Soft and fluffy marshmallow wands are enrobed in creamy caramel and dipped in white chocolate with a dusting a cinnamon-sugar and churro toffee. A holiday-time Disneyland-inspired treat.

Ingredients

Scale

18 marshmallows
9 ounces (~32 candies) individually wrapped caramels (like Kraft)
1–3/4 tablespoons water
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon of coconut oil
10 ounces of white candy melts
1/4 cup of crushed churro toffee pieces (or if you don’t have any stashed away in your freezer like me, any English-style toffee will do)
6 lollipop sticks

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Instructions

Place 3 marshmallows on each lollipop stick and set aside on a parchment lined sheet pan.
Mix together the sugar and cinnamon in a large, shallow bowl that can accommodate the length of the marshmallow wand. Set aside.
Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat OR ladle the caramel over the wand, turning to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, tap the wand gently but firmly on the edge of the pan to remove any additional excess caramel, and then place back on the parchment.
When all the wands have been dipped, place the baking sheet in the refrigerator for 15-20 minutes so that the caramel will be set for dipping.
While the caramels set, melt your white chocolate for coating. Combine the white candy melts and coconut oil 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. Do not let the white chocolate get over 110°f as it can burn the chocolate (use a candy thermometer if you’re not sure about this).
Remove the marshmallow wands from the refrigerator. You’ll know they are set when they lift easily off the parchment. If they still stick, keep them in 5 minutes longer.
Set up the cinnamon sugar bowl next to your white chocolate, and set out the crushed churro toffee in a small bowl as well.
Dip the marshmallow wand in the white chocolate, or ladle chocolate over, turning to coat. Tap the stick firmly on the side of your pan to remove any excess chocolate. Then sprinkle churro toffee over the white chocolate and immediately roll in the cinnamon sugar. You can also ladle the sugar over the wand, turning to coat. Whatever is easiest for you! Then place back on the parchment.
Repeat with the remaining marshmallow wands.
Let sit at least 30 minutes to firm up or in the refrigerator for quicker results. Enjoy!

Notes

Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
Use hot water to remove caramel from pans and utensils.
If the marshmallow wands start to stick to the parchment while you are dipping and coating, stick the pan with the uncoated wands back to chill in the refrigerator for a few minutes. If your kitchen is really hot, keep them in there the whole time, taking one at a time out to coat and decorate.
If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.

Minnie Mouse Chocolate Covered Caramel Apple

September 2, 2019 by Elana Lepkowski 1 Comment

Where can I find the original treat?

These treats can be found all over the Disneyland Resort.

I jokingly declared it fall over on last week’s Instagram announcement due to both Starbucks and Disneyland bringing out all their seasonal products…. in August. But now that it’s September 1st, somehow that doesn’t feel so strange. So, today we’re making caramel apples. Minnie Mouse Chocolate Covered Caramel Apples!

These caramel apples are easy to find at the parks, and you can grab one at Candy Palace, Pooh Corner, Trolley Treats, and Marceline’s in Downtown Disneyland. The treat consists of an extra large apple (I’ve gotten Granny Smith apples but I’ve also seen Fuji) dipped in caramel, with marshmallow ears, which then get dipped in semisweet chocolate, and then half dipped in white chocolate. The apple then gets decorated with the classic Minnie Mouse bow, and gets a layer of white M&M’s buttons and a red sanding sugar bottom. The apples also seemed to be treated with a citric acid bath probably to stop the apples from browning and to keep them fresh while sitting, albeit briefly, in the candy case. We’re going to skip that step here, but if you’re making a bunch, say for favors, or for a class treat, drop me a line and I’ll let you know how to do that.

These chocolate covered caramel apples are sweet, crunchy, and big enough to share. I find these treats best if eaten at room temp, straight out of the refrigerator they’re too hard, and the flavors too muted. So, if you make these and then store them for awhile, let them sit out on the counter at least 15 minutes before digging in.

This recipe has a few steps, and a bit of a waiting time to make, but once you have all your ingredients prepped, you can double and even triple this recipe to suit your needs. Also, once you’ve covered your apples in caramel and done the first chocolate dip, I would say from here on out the apples are kid ready for decorating. An adult should melt the white chocolate, but kids can dip apples in there, and then decorate the bottom themselves.

We’ve got a few notes on chocolate tempering and how to get candies and sugars to stick to each other below in the notes, so please read all the way through the recipe. Also! Hot caramel can be dangerous, so keep kids away during that part. Hope you enjoy this sweet treat!

Minnie Mouse Chocolate Covered Caramel Apple

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

Author: Elana Lepkowski
Yield: 3 caramel apples 1x

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Description

A sweet, crunchy, Minnie Mouse themed chocolate covered caramel apple. A Disneyland-inspired treat.

Ingredients

Scale

3 Granny Smith apples
14 ounces individually wrapped caramels (like Kraft)
2–1/4 tablespoons water
6 regular sized marshmallows
2 ounces red candy melts
16 ounces semisweet chocolate wafers, divided
8 ounces white chocolate melting wafers
18 white M&Ms candies
1–2 cups red sanding sugar

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Instructions

First, rinse apples in very hot water to move any wax that they might be covered with. Dry well, and using a sharp pairing knife, remove bottom and top stems. Insert a wooden stick into the bottom of the apple. They are easier to stand if you keep them bottoms up. Place them on a sheet pan covered with parchment.
Next, combine caramels and water in a medium sized saucepan over medium-low heat.
Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
Slightly tip the pan towards you with one hand and dip the apple in the caramel, turning it around to coat the entire surface. Let the excess caramel drip off and scrape any remaining on the bottom off on the side of the pan. Place back on parchment and repeat with next two apples. Let caramel cool slightly but still tacky. Place two marshmallows on each apple towards the top (as caramel cools more, the marshmallows will settle out and downwards a bit). Refrigerate at least 1 hour to let caramel harden and set.
While caramel sets, make the Minnie Mouse bows by melting 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 seconds until melted and smooth. Use can alternatively use a double boiler for melting. If you’d like to also create white polka dots here as well, melt about 1 ounce of white candy melts in the same way and then transfer to a piping bag. Pipe small, round dots in the mold first, and then proceed below.
Pour red candy melts into bow molds and let set for 15-20 minutes (you can speed this up by sticking the molds in the refrigerator). Remove from the molds and set aside until ready to use.
Next, temper the semisweet chocolate. You can do this in a double boiler on the stove or in the microwave. Place 2/3 of the semisweet chocolate in a glass bowl. On the stove, over a double boiler, stir until temperature reaches about 110°f. In the microwave, heat for 30 seconds, stir, and keep heating in short 15-20 bursts, stirring between, until temperature reaches about 110°f. Next, start adding in the rest of the semisweet chocolate in small amounts, stirring until melted between batches, until chocolate temperature cools to around 84-90°f. The chocolate is tempered at this point and ready to use.
Remove caramel covered apples from the refrigerator. Dip each apple in, shaking off any excess and letting it drip back into the pan. Scrape any extra off on the side of the bowl. Place back on parchment and attach red bow. Allow chocolate to firm up, about half an hour in the refrigerator.
Fill a shallow bowl with the red sanding sugar, set aside.
Then, melt white chocolate over a double boiler over medium heat, or in the microwave, stirring until smooth.
Dip half the apple in the white chocolate, allowing any excess to drip off, and scraping any extra off on the side of the bowl.
Attach white M&M’s “buttons” around the base and then immediately roll the apple in the red sanding sugar. Set aside and repeat with last two apples.

Notes

Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
Use hot water to remove caramel from pans and utensils.
Extra melted caramel can be poured into a container and reheated at a later time. Store in an airtight container in refrigerator.
If you are having trouble keeping your marshmallows on during chocolate dipping, insert a small toothpick in each, dip, and immediately remove the toothpick.
If you have extra melted caramel that has pooled at the bottom of the apple, use kitchen shears to remove it immediately after removing from the refrigerator.
You can also pour the red sanding sugar over the apple into a bowl to catch excess and then press lightly with your hand to secure the sugar.
Any extra red sanding sugar that has attached itself to the apple can be swept away with a pastry brush once the white chocolate has set.

M&M’s Mickey Mouse Rice Krispie Treats

August 19, 2019 by Elana Lepkowski 1 Comment

Mickey M&M's Rice Krispie Treat // magicaltreatsathome.com

Where can I find the original treat?

These treats can be found all over the Disneyland Resort.

I love a rice krispie treat and the Disneyland resort does not shy away from several varieties on their property. It’s been a few months since making the Minnie Mouse Rice Krispie treats, so I thought it was about time we all made another of these fun, kid friendly, treats.

Using a standard rice krispie base, these treats are then dipped into milk chocolate, and then dunked into a sea of mini M&M’s, covering the entire front of the treat in tiny candies. And if that didn’t sound good enough already, then the whole thing gets a nice drizzle of semisweet chocolate. Because, why not?

Mickey M&M's Rice Krispie Treat // magMickey M&M's Rice Krispie Treat // magicaltreatsathome.com

Actually, that drizzle helps secure many of those mini M&M’s from falling off, and it’s a nice little contrast in chocolate from the milk chocolate holding the candies on. This recipe makes 3 treats, but the beauty of this particular recipe is that is doubles, and even triples, easily (just use the multiplier option in the recipe below!).

If you’re new to making rice krispie treats, or working with marshmallows, be sure to read the notes at the end of the recipe. There’s some helpful tips! Also, this recipe qualifies as “kid friendly” for the assembly! Once the base has cooled, kids can help cut out shapes, dip into chocolate and the M&M’s, and even help drizzle the final chocolate on top. Kids love decorating treats and it’s a great way for them to get involved in the kitchen!

M&M’s Mickey Rice Krispie Treats

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

Author: Elana Lepkowski
Yield: 3 M&M’s Mickey Rice Krispie treats 1x

Print Recipe

Description

Crispy, chewy Mickey Mouse Rice Krispie Treats are dipped in a sea of M&M’s candies and topped with a chocolate drizzle. A sweet, 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
1–3/4 cups crisped rice cereal

For the topping:

3–1/2 ounces (100 g) light cocoa candy melts
1 cup mini M&M’s
1–1/2 ounces semisweet chocolate

Tools:

Mickey Mouse cutter
3 Popsicle sticks

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Instructions

For the rice krispie treat:

Before beginning, line a 8×8″ baking 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 rice krispie treats. Use a Mickey Mouse shaped cutter to cut out shapes and set aside.

To decorate:

First, melt the light cocoa 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. Use can alternatively use a double boiler for melting.
Next, fill a shallow bowl with the M&M’s candies. Set aside.
Insert a popsicle stick into each treat (this will make it easier to handle the chocolate and candies later).
Dip a treat into the melted chocolate, letting any excess drip off back into the bowl, and then immediately dip into the mini M&M’s. Press firmly and then set aside candy side up. Repeat for other treats. Place treats on a piece of parchment lined sheet pan and press candies firmly into place on the treat.
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).
Drizzle or pipe the semisweet chocolate across the M&M’s coated treats. Refrigerate to set about 1 hour. 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 combine some extra rice krispie treat scraps into the mold to shape additional Mickey Mouse treats.
Treats can be kept in an air-tight container for up to 3 days.

marshmallow

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Where can I find the original treat?

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Where can I find the original treat?

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Where can I find the original treat?

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Where can I find the original treat?

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Where can I find the original treat?

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Where can I find the original treat?

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Where can I find the original treat?

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