I’ve seen this easy recipe for caramel apple pretzel bites all over food blogs lately, and it had me craving them! These tasty little treats remind me of caramel apples, but are easier to eat! We all loved these fun and delicious fall treats, and they disappeared quickly!

Caramel Apple Pretzel Bites

Ingredients:

• 25 pretzel snaps
• 25 caramel squares, unwrapped
• 1 apple, cut into 1-inch cubes (Honeycrisp, Granny Smith, etc.)
• ½ lemon, optional (for rubbing on apples to prevent browning)
• ½ cup dark chocolate melting wafers
• 2 tbsp peanuts, finely chopped

How to Make Caramel Apple Pretzel Bites:

Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.

Lay the pretzel snaps out onto the tray in a single layer, spacing them about 1 inch apart.

Top each pretzel with an unwrapped caramel square.

Bake for 10-15 minutes, until the caramels are soft.  Side Note: Don’t over-bake–if fully melted, the caramel will spill over the entire pretzel.

While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes, and rub them with a lemon to prevent browning, if desired

Pat the apple pieces dry with a towel.

Remove the caramel pretzels from the oven, and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.

Place the melting wafers and ½ teaspoon of coconut oil in a glass bowl, and microwave for 30 seconds. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate

Using a spoon, drizzle chocolate over the caramel pretzels.

Immediately sprinkle chopped peanuts on top.

Transfer prepared bites to a clean parchment paper before the chocolate sets.

Allow to cool completely before serving. Best served fresh. Enjoy.

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Caramel Apple Pretzel Bites

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 25 Bites

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet

Ingredients

• 25 pretzel snaps
• 25 caramel squares unwrapped
• 1 apple cut into 1-inch cubes (Honeycrisp, Granny Smith, etc.)
• ½ lemon optional (for rubbing on apples to prevent browning)
• ½ tsp coconut oil
• ½ cup dark chocolate melting wafers
• 2 tbsp peanuts finely chopped

Instructions

• Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.
• Lay the pretzel snaps out onto the tray in a single layer, spacing them about 1 inch apart.
• Top each pretzel with an unwrapped caramel square.
• Bake for 10-15 minutes, until the caramels are soft.  Side Note: Don’t over-bake–if fully melted, the caramel will spill over the entire pretzel.
• While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes, and rub them with a lemon to prevent browning, if desired
• Pat the apple pieces dry with a towel.
• Remove the caramel pretzels from the oven, and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.
• Place the melting wafers and ½ teaspoon of coconut oil in a glass bowl, and microwave for 30 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate
• Using a spoon, drizzle chocolate over the caramel pretzels.
• Immediately sprinkle chopped peanuts on top.
• Transfer prepared bites to a clean parchment paper before the chocolate sets.
• Allow to cool completely before serving. Best served fresh. Enjoy.

Since I had some puff pastry, fresh blueberries, and a sweet tooth, I made this easy recipe for mini blueberry turnovers with lemon curd. These little fruit pies are simple to prepare and put big smiles on my family’s faces.

Mini Blueberry Turnovers

Ingredients:  

• 1 cup fresh blueberries
• 2-3 tbsp granulated sugar, depending on the sweetness of the berries
• 1½ tsp cornstarch
• Zest of 1 small lemon
• 1½ tsp fresh lemon juice
• 1 sheet of puff pastry, thawed
• 1 small egg beaten (for egg wash)
• Turbinado sugar

Serving:

• Lemon curd

How to Make Mini Blueberry Turnovers:

In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice.

Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the mixture thickens and the blueberries start to burst.

Remove from the heat and let it cool.

 Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.

Cut the puff pastry sheet into 8-9 equal squares.  Side Note: OR 4 equal large squares 

Spoon some of the blueberry mixture onto the center of each square.

Brush the edges of the pastry squares with the beaten egg.

Fold each square diagonally to form a triangle.

Press the edges together well to seal, and use a fork to crimp the edges.

Place the turnovers on the prepared baking sheet.

Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.

Bake in the preheated oven for 18-20 minutes or until the turnovers are puffed up and golden brown.

Let the turnovers cool for a few minutes before serving.

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Mini Blueberry Turnovers

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Servings 8 - 9 Mini Turnovers (or 4 large ones)

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Baking Sheet

Ingredients

• 1 cup fresh blueberries
• 2-3 tbsp granulated sugar depending on the sweetness of the berries
• 1½ tsp cornstarch
• Zest of 1 small lemon
• 1½ tsp fresh lemon juice
• 1 sheet of puff pastry thawed
• 1 small egg beaten for egg wash
• Turbinado sugar

Serving:

• Lemon curd

Instructions

• In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice.
• Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the mixture thickens and the blueberries start to burst.
• Remove from the heat and let it cool.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.
• Cut the puff pastry sheet into 8-9 equal squares.  Side Note: OR 4 equal large squares
• Spoon some of the blueberry mixture onto the center of each square.
• Brush the edges of the pastry squares with the beaten egg.
• Fold each square diagonally to form a triangle.
• Press the edges together well to seal, and use a fork to crimp the edges.
• Place the turnovers on the prepared baking sheet.
• Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.
• Bake in the preheated oven for 18-20 minutes or until the turnovers are puffed up and golden brown.
• Let the turnovers cool for a few minutes before serving.

We love Rice Krispie treats, so I surprised my family with this festive Easter Rice Krispies treat recipe. Simple rice krispie treats kicked up a notch with mini Cadbury eggs added in. This easy Easter dessert was a big hit with all of us.

Easter Rice Krispie Treats

Ingredients:

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows, divided
• ½ tsp vanilla extract
• 6 cups of Rice Krispies
• 1 cup mini Cadbury eggs, divided

How to Make Easter Rice Krispie Treats

Coat the bottom and sides of a 9×13-inch baking dish with butter.  Side Note: For easier removal, you can line the dish with parchment paper if desired.

Melt the butter in a large saucepan over medium heat.

Remove ½ cup of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the melted butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the large saucepan over low heat to help the marshmallows melt.

Once melted, remove from the heat, add the vanilla extract, and mix well.

Immediately add the Rice Krispies and stir until well combined.

Add ½ cup of mini marshmallows and most of the mini Cadbury eggs and stir gently to combine.

Immediately spread the mixture in the prepared baking dish, pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.

Gently press the few remaining mini Cadbury eggs evenly on top.

Cool completely, then slice and serve. Enjoy!

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Easter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows divided
• ½ tsp vanilla extract
• 6 cups of rice krispies
• 1 cup mini Cadbury eggs divided

Instructions

• Coat the bottom and sides of a 9×13-inch baking dish with butter.  Side Note: For easier removal, you can line the dish with parchment paper if desired.
• Melt the butter in a large saucepan over medium heat.
• Remove ½ cup of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the melted butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the large saucepan over low heat to help the marshmallows melt.
• Once melted, remove from the heat, add the vanilla extract, and mix well.
• Immediately add the Rice Krispies and stir until well combined.
• Add ½ cup of mini marshmallows and most of the mini Cadbury eggs and stir gently to combine.
• Immediately spread the mixture in the prepared baking dish, pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.
• Gently press the few remaining mini Cadbury eggs evenly on top.
• Cool completely, then slice and serve. Enjoy!

I found a pie recipe that I wanted to make, and it called for dulce de leche. After looking around online, I realized it was as easy as simmering a can of sweetened condensed milk for a few hours. That’s it! Thankfully, I had a couple of cans in the pantry, so I made this decadent and delicious dulce de leche recipe. You can use this sweet, rich sauce on pancakes, crepes, waffles, and ice cream or stir it into a latte.

Dulce de Leche

Ingredients:

• 1 can of sweetened condensed milk (not a pull-tab can), or as many cans as you want, label removed

How to Make Dulce de Leche

Remove the label from the can(s).

Fill a large pot with enough water to cover the cans, laid sideways, by a few inches.

Bring the pot of water to a boil, then slightly cover and simmer for 2 hours for a light brown dulce de leche.  Side Note: Keep an eye on the water throughout the cooking time to ensure the cans remain submerged entirely by a few inches of water. 

Simmer for 3 hours for a darker brown dulce de leche.  Side Note: I cooked mine for 3 hours. 

Remove from the water and place on a towel to cool for an hour before opening.  Side Note: Do not attempt to open can while hot; this can cause pressurized hot dulce de leche to spray dangerously.

Transfer the cooled dulce de leche to an airtight jar or container and refrigerate for up to 3 weeks. Enjoy.

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Dulce de Leche

Course Condiment, Dessert

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Cooling Time: 1 hour hour

Total Time 4 hours hours 5 minutes minutes

Servings 1 Jar (or more)

Author Pam - For the Love of Cooking

Equipment

• Large pot

Ingredients

• 1 can of sweetened condensed milk not a pull-tab can, or as many cans as you want, label removed

Instructions

• Remove the label from the can(s).
• Fill a large pot with enough water to cover the cans, laid sideways, by a few inches.
• Bring the pot of water to a boil, then slightly cover and simmer for 2 hours for a light brown dulce de leche.  Side Note: Keep an eye on the water throughout the cooking time to ensure the cans remain submerged entirely by a few inches of water.
• Simmer for 3 hours for a darker brown dulce de leche.  Side Note: I cooked mine for 3 hours.
• Remove from the water and place on a towel to cool for an hour before opening.  Side Note: Do not attempt to open can while hot; this can cause pressurized hot dulce de leche to spray dangerously.
• Transfer the cooled dulce de leche to an airtight jar or container and refrigerate for up to 3 weeks. Enjoy.

I was craving something sweet for dessert but had little energy to do anything fancy so I made this easy recipe for sautéed apples that I found on Allrecipes.  I loved the tender but crisp texture of the apples swimming in the buttery, brown sugar, and cinnamon. I served this easy sautéed apple recipe over vanilla ice cream, and we all loved it.

Sautéed Apples

Ingredients:

• 2 tbsp butter
• 2 tart apples, peeled, cored, and sliced
• 3 tbsp water
• 1 tsp cornstarch
• ¼ cup brown sugar
• ½ tsp vanilla
• ¼ tsp ground cinnamon
• Pinch of salt

How to Make Sautéed Apples

Heat the butter in a cast iron skillet over medium heat.

Add the apple slices and cook, gently stirring occasionally, for 4-5 minutes.

Combine the water and cornstarch in a small bowl; mix until it’s dissolved and pour over the apples.

Stir in brown sugar, cinnamon, vanilla, and salt.

Bring to a boil for 2 minutes, gently stirring occasionally.

Remove from the heat and serve warm. Enjoy!

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Sautéed Apples

Course Breakfast, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Cast Iron Skillet

Ingredients

• 2 tbsp butter
• 2 tart apples peeled, cored, and sliced
• 3 tbsp water
• 1 tsp cornstarch
• ¼ cup brown sugar
• ½ tsp vanilla
• ¼ tsp ground cinnamon
• Pinch of salt

Instructions

• Heat the butter in a cast iron skillet over medium heat.
• Add the apple slices and cook, gently stirring occasionally, for 4-5 minutes.
• Combine the water and cornstarch in a small bowl; mix until it's dissolved and pour over the apples.
• Stir in brown sugar, cinnamon, vanilla, and salt.
• Bring to a boil for 2 minutes, gently stirring occasionally.
• Remove from the heat and serve warm. Enjoy!

This easy recipe for brown butter chocolate chip rice krispie treats will become a family favorite! The nutty brown butter and mini chocolate chips make classic rice krispie treats over-the-top special! My kids, husband, and I love them and they disappeared quickly.

Brown Butter Chocolate Chip Rice Krispie Treats

Ingredients:

• 1/2 cup unsalted butter
• 12 oz bag of mini marshmallows, divided
• ½ tsp vanilla extract
• 6 cups of rice krispies
• ½ cup mini semi-sweet chocolate chips, divided

How to Make Brown Butter Chocolate Chip Rice Krispie Treats

Coat the bottom and sides of a 9×13-inch baking dish with salted butter (unsalted works too).  Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.

Brown the butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch carefully.

Remove ½ cup of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once melted, add the vanilla extract and stir to mix well.

Immediately add the rice krispies and stir until well combined.

Add the ½ cup of mini marshmallows and most of the mini chocolate chips and stir gently to quickly combine.

Immediately spread the mixture in the prepared baking dish pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.

Sprinkle the few remaining mini chocolate chips evenly on top.

Cool then slice and serve. Enjoy!

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Brown Butter Chocolate Chip Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Medium Saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows divided
• ½ tsp vanilla extract
• 6 cups of rice krispies
• ½ cup mini semi-sweet chocolate chips divided

Instructions

• Coat the bottom and sides of a 9x13-inch baking dish with salted butter (unsalted works too).  Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.
• Brown the butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch carefully.
• Remove ½ cup of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the rice krispies and stir until well combined.
• Add the ½ cup of mini marshmallows and most of the mini chocolate chips and stir gently to quickly combine.
• Immediately spread the mixture in the prepared baking dish pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.
• Sprinkle the few remaining mini chocolate chips evenly on top.
• Cool then slice and serve. Enjoy!

I saw a viral TikTok video for Valentine’s chocolate pretzel hearts that looked like a fun and simple treat. Although my kids are now considered adults, I still like to make them a sweet treat for Valentine’s Day. This homemade chocolate pretzel hearts recipe was easy to make, tasted delicious, and made my kids smile.

Chocolate Pretzel Hearts

Ingredients:

• 30 mini pretzel twists, +/-
• ½ cup dark chocolate melting wafers
• ½ cup white chocolate melting wafers
• 1 tsp coconut oil, divided

How to Make Chocolate Pretzel Hearts

Line a large baking sheet with parchment paper.

Arrange the pretzels evenly on the prepared baking sheet.

Prepare the dark dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Pour the melted dark chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.

Immediately add a few polka-dot sprinkles onto the top of each pretzel.

Prepare the white dipping chocolate by placing the white chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Pour the melted white chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.

Immediately add a few polka-dot sprinkles onto the top of each pretzel.

Allow the chocolate to set at room temperature or in the refrigerator. Enjoy.

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Chocolate Pretzel Hearts

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 30 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 30 mini pretzel twists +/-
• ½ cup dark chocolate melting wafers
• ½ cup white chocolate melting wafers
• 1 tsp coconut oil divided
• How to Make Chocolate Pretzel Hearts

Instructions

• Arrange the pretzels evenly on the prepared baking sheet.
• Prepare the dark dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
• Pour the melted dark chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.
• Immediately add a few polka-dot sprinkles onto the top of each pretzel.
• Prepare the white dipping chocolate by placing the white chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Pour the melted white chocolate into a Ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.   
• Immediately add a few polka-dot sprinkles onto the top of each pretzel.
• Allow the chocolate to set at room temperature or in the refrigerator. Enjoy. 

I had some pomegranate arils that needed to be used up, so I whipped up this dark chocolate pomegranate bark with almond slivers for a simple yet decadent after-dinner treat. This tasty dark chocolate bark recipe took less than 20 minutes to make, and we all love it!

Chocolate Pomegranate Bark

Ingredients:

• 16 oz dark chocolate wafers    ***You can also use dark chocolate chips
• 1 tsp coconut oil
• ¼ cup of pomegranate arils
• ¼ cup of sliced almonds    ***Or whatever nut/seed you prefer
• Pinch of flaky sea salt, to taste

How to Make Chocolate Pomegranate Bark

Line a baking sheet with parchment paper.

Put the dark chocolate in a microwaveable dish and microwave for 60 seconds; remove and stir. Repeat the process in 15-second increments, stirring well each time. Be careful not to overcook the chocolate!

Once the chocolate is melted and smooth, pour it onto the prepared baking sheet, then spread it out evenly into a rectangle.

Sprinkle the pomegranate arils and the sliced almonds evenly over the melted chocolate immediately. Sprinkle a pinch of flaky sea salt, to taste, evenly over the melted dark chocolate.

Place into the refrigerator for 10-15 minutes to harden and set.

Cut or break into pieces.

Store in a sealed container stacked between parchment paper in the refrigerator. Enjoy.

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Chocolate Pomegranate Bark

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10 - 15 pieces

Author Pam - For the Love of Cooking

Equipment

• Rimmed Baking Sheet
• Parchment Paper

Ingredients

• 16 oz dark chocolate wafers chocolate chips ***You can also use dark chocolate chips
• 1 tsp coconut oil
• ¼ cup of pomegranate arils
• ¼ cup of sliced almonds ***Or whatever nut/seed you prefer
• Pinch of flaky sea salt to taste

Instructions

• Line a baking sheet with parchment paper.
• Put the dark chocolate in a microwaveable dish and microwave for 60 seconds; remove and stir. Repeat the process in 15-second increments, stirring well each time. Be careful not to overcook the chocolate!
• Once the chocolate is melted and smooth, pour it onto the prepared baking sheet, then spread it out evenly into a rectangle.
• Sprinkle the pomegranate arils and the sliced almonds evenly over the melted chocolate immediately. Sprinkle a pinch of flaky sea salt, to taste, evenly over the melted dark chocolate.
• Place into the refrigerator for 10-15 minutes to harden and set.
• Cut or break into pieces. Store in a sealed container stacked between parchment paper in the refrigerator. Enjoy.

We just returned from our trip to Japan and I was craving something with coconut so I made these delicious toasted coconut brown butter rice krispie treats. These decadent treats have great texture, lots of coconut flavor, and a wonderful nuttiness from the brown butter. As much as I love my go-to rice krispie treat recipe, this one is now my new favorite. 

Toasted Coconut Brown Butter Rice Krispie Treats

Ingredients:

• 1 1/2 cups sweetened shredded coconut, toasted
• 1/2 cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

How to Make Toasted Coconut Brown Butter Rice Krispie Treats

Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.

Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.

Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.

Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.

Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.

Cool then slice and serve. Enjoy!

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Toasted Coconut Brown Butter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 - 24, depending on cutting size

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet
• Large saucepan

Ingredients

• 1 ½ cups sweetened shredded coconut toasted
• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

Instructions

• Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
• Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.
• Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.
• Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.
• Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.
• Cool then slice and serve. Enjoy!

I doubt I will ever make regular Rice Krispie treats again after having one of these gooey and delicious salted brown butter Rice Krispie treats. The nutty brown butter and sea salt make these tasty treats extra special! My husband and son loved them, and my daughter said they were the best she’s ever had. This recipe is most definitely a keeper.

Salted Brown Butter Rice Krispie Treats

Ingredients:

• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 6 cups of Rice Krispies
• ¼ tsp coarse sea salt

How to Make Salted Brown Butter Rice Krispie Treats

Coat the bottom and sides of an 8-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.

In a medium saucepan, add 1 stick of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.

Remove from the heat and add the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined.

Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer.

Cool, then slice and serve. Enjoy!

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Salted Brown Butter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16

Author Pam - For the Love of Cooking

Equipment

• 8-inch baking dish
• Large saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 6 cups of Rice Krispies
• ¼ tsp coarse sea salt

Instructions

• Coat the bottom and sides of an 8-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.
• In a large saucepan, add 1 stick of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.
• Remove from the heat and add the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined.
• Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer.
• Cool, then slice and serve. Enjoy!