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Cornflake Marshmallow Treats
The naturally sweet and earthy flavor of Corn Flakes shines in this riff on classic Rice Krispies treats.
Crispy Chocolate Popcorn
With a handful of simple ingredients you can turn plain popcorn into a crisp and crunchy chocolate candy. It only takes a few simple ingredients, most of which are probably in your pantry right now.
Crispy Cereal Marshmallows
The secret to crispy marshmallows is homemade corn syrup, a less stable version of what you buy at the store. The extra work will produce crispy homemade marshmallows that are a thing of beauty for cereal.
Animal Crackers
Uniquely snacky treats with a wholesome homemade spin.
Homemade Milk Duds
Like your favorite movie theater candy, perfected.
Crisp Homemade Granola
The secret to the lightest, crispiest, clumpiest granola is buttermilk, which soaks into the grains to tenderize them from the inside out. Baking low and slow creates caramel and brown butter notes, wheat germ adds a deep graham flavor.
Rice Krispie Treats
Toasting the Rice Krispies and generously seasoning the bars balances the sweetness of the marshmallows, while brown butter adds rich, nutty flavor.
Homemade Animal Crackers
These taste just like the animal crackers you buy in a vending machine, not the sort that come in an adorable cardboard boxcar. Those are cookies. These? These are decidedly crackers: not too sweet, hyper crisp, and begging for a glass of milk.
Chocolate Bark
This salty and sweet bark is super easy to make. Most traditional recipes use semi-sweet chocolate chips, but if you have access to really good dark chocolate it will take the recipe to the next level.
Homemade Butterfingers
Making Butterfingers for yourself takes a fair amount of time, but the work itself isn't actually hard if you're patient.
With gooey homemade caramel, creamy milk chocolate, and crunchy rice, these no-bake cookies are as satisfying as a candy bar, but way easier to make. Just boil up sugar water until it turns thick and golden, then add some chilled cream and simmer a few minutes more. Once it's cool, stir in chopped milk chocolate and some Rice Krispies, and you're done! The hardest part is simply waiting for the molten "batter" to set.
Serve With
Tiramisu Ice Cream with Mocha Ripple
If you love tiramisu and ice cream you've got to try this Tiramisu Ice Cream with Mocha Ripple. It transforms tiramisu into the perfect frozen treat.
Strawberry Cheesecake Sundae Pots
Like the look of this? It's incredibly easy to make - and no bake! A twist on the classic cheesecake, this is perfect for entertaining because all the elements can be made ahead then simply assembled prior
Irish Coffee Caramel Ice Cream with Shaved Dark Chocolate and Candied Pecans
It has buttery, smoky caramel, a dash of coffee grinds, and a generous helping of whisky for good measure. It's a bracing combination, but oh does it work. First you taste the coffee, roasted and rich, with the pleasant bitterness of an actual cup of joe. Then comes the caramel to sweeten things up just a tad, melting to sweet buttery goodness. Then the whisky: the more ice cream you eat, the more you taste it.
Jeni Britton Bauer's Tuscan Sundae
The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious
Whipped cream (Chantilly cream)
Chantilly cream is the French name for whipped cream that is lightly sweetened and flavoured with vanilla. Spread it, pipe it, dollop it!
Crème Brûlée (French vanilla custard)
A classic Creme Brûlée recipe. French chic sophistication in dessert form - yet it's so easy to make! Excellent dinner party dessert idea.
Coffee 'N Cookies 'N Cream Ice Cream
This recipe blends fragrant, creamy Tahitian vanilla bean with ground coffee for a sweet, rich, coffee-tinged base for crushed Oreos.
Pecan Pie Ice Cream
Pie meets ice cream in this rich and creamy pecan-vanilla ice cream amped up with a salty molasses-twinged gooey swirl.
Islas Flotantes de Coco (Coconut Floating Islands)
Though some recipes call for baking the meringues and then slipping them into the custard, I follow the more traditional route and poach them. A bite reveals that these islands are rather more like clouds.
Bourbon-Vanilla Ice Cream
I know Robin Bellinger wrote an Essentials post about Vanilla Ice Cream a few weeks ago, and far be it from me to try and one-up a recipe adapted from Chez Panisse Desserts, but I just made the most amazing,...