Smores Rice Krispy Treats

Do you love rice Krispy treats? Do you love chocolate? Do you love marshmallows? Well these are gonna be some treats that you're going to want to try. Super chewy and sweet with a lovely variety of texture with chunky chocolate pieces and crunchy digestive biscuits.

A thick layer of rice crispy treat full of marshmallows, chocolate and biscuits topped with a hard set layer of chocolate, marshmallows and biscuits.

This recipe is also one of the easiest ones ever! You only need a bowl, a pan, a spoon and a few tins. It would also be a great one to do with family as you can get creative with the toppings and is super easy to make!

So before I get into the recipe here are a few questions you might have and the answers to them!

Is this recipe gluten free?

Yes! Just make sure that you have gluten free rice puffs and digestive biscuits and your good to get baking.

Is this recipe dairy free?

No, but you can really easily make it dairy free by using a hard dairy free butter alternative and dairy free chocolate and you're ready to bake!

Is this recipe vegan?

No but to make it vegan do the dairy free swaps and then also use vegan marshmallows.

I hope you guys enjoy this recipe and if you do make it post a photo and tag me on instagram @rubysgfkitchen as I'd love to see your creations!

FOR THE RICE KRISPIES

1 (180g) Pack Marshmallows

3 Tablespoons Butter

300g Gluten free Rice Puffs

200g Chocolate (8 squares for the bars and the rest to melt on the top)

50 g Marshmallows

3 Gluten free Digestive Biscuits

8 Squares chocolate

TO DECORATE

Rest of the 200g Chocolate

2 Gluten free Digestive Biscuits

A handful of marshmallows

METHOD

1. In a pan on a medium low heat melt the butter and then add the pack of marshmallows and mix with a wooden spoon until fully melted and combined. Pour the mixture into a large bowl.

2. To the marshmallow mixture add in the Rice puffs and mix them in until well combined. In a sealable plastic bag add the 8 squares of chocolate and 3 digestive biscuits and bash with a wooden spoon until broken into pieces. Add the chocolate and biscuits to the rice and marshmallow mixture and mix it in until well combined. Lastly add the 50g of marshmallows until well combined.

3. Line two squares tins or one large tin with greaseproof paper and evenly divide the mixture into them, pressing it down with the back of the wooden spoon. Place the two tins into the fridge for at least 2-3 hours until firm.

4. Once set melt the chocolate in a microwavable bowl for 30 seconds at a time stiring in between.

5. Now decorate the bars with the melted chocolate, a handful of marshmallows and crumblings of the two biscuits putting them in the fridge until fully set and slice to enjoy!

Thank you for reading!

Happy Baking!

Ruby xx

Smores Cookie Bars!

Do you love chocolate? What about melted marshmallows? Warm and chewy cookies? Well I present to you Smores cookie bars. Full of chunks of chocolate, crunchy pieces of pretzel and gooey marshmallows.

These Bars are crunchy on the outside and super soft and chewy in the middle. A super easy and quick one to bake, with minimal ingredients and equipment needed there a super simple one to get that baking fix without taking out loads of time in your day!

I thought of these when wanting to bake something quick and easy without having a lot of time on my hands I was looking up easy recipes and stumbled upon blondies. I've never made blondies before and they inspired the idea of this bar which takes inspiration from a blondie (But for when you don't have any white chocolate).

So are you ready for a quick bake that ends in a delicious result? Well before I reveal the recipe here are some answers to a few questions you might have:

Is this recipe dairy free?

No but with some simple swaps you can easily make it dairy free!

• Switch the butter for a hard dairy free alternative

• Switch the chocolate for a dairy free alternative

Is this recipe vegan?

No but you can make it vegan by doing the dairy free swaps and switching out the eggs for a substitute such as:

• A flax egg

• A chia egg

• A egg replacement

Is this recipe gluten free?

Yes its off course gluten free! Just make sure that your flour and pretzels are gluten free and your all good to make these cookie bars!

Do I need any special equipment?

No, you'll just need a bowl, a wooden spoon, a brownie tin and make sure all your ingredients are weighed electrically so that your measurements are accurate.

If you have any other questions or you do make these bars make sure to tag me on instagram @rubysgfkitchen so that I can see your wonderful creations!

RECEPIE

INGREDIENTS

175g Butter, melted

110g Brown Suger

150g Caster Sugar

3 Eggs

200g Plain Flour

200g Chocolate

60g Marshmallows

60g Pretzels

METHOD

1. Preheat the oven to 180 fan and line a brownie tin with greaseproof paper.

2. Mix the suger and melted butter together in a bowl. Next crack in the eggs and whisk until a smooth mixture forms.

3. Fold in the flour with a spatula or wooden spoon.

4. In a sealable plastic bag add the pretzels and chocolate and bash them with a wooden spoon to bitesize chunks and along with the marshmallows add these to the bowl and mix them in until they are evenly dispersed.

5. Pour the mix into the tin and bake for 30-35 minutes or until the top is golden.

6. Leave the bar to cool in the tin and then take it out and slice it to enjoy!

Thank you for reading!

Happy Baking,

Ruby x

Smores brownies!

Do you love brownies? Do you love smores? Well then in that case your going to want me to introduce to you this super easy recepie for smores brownies. Layers of different flavours and textures compacted into one incredibly modish and delicious treat.

The idea for this recipe first came to me after the invention of my smores recipe series and after buying a new brownie pan I knew I had to come up with the recipe.

First a biscuit base made super easily with crushed digestives and melted butter and on top of that a thick layer of super easy and fudgey brownie made without the need for gluten free flour so perfect for when you don't have a lot of ingredients in! And then to finish a top layer of toasted marshmallows super melty and with that iconic toasted flavour.

So if you're craving smores or just can't decide between having biscuits or brownie I present to you my solution. But before we get into the recepie here are some answers to some common questions you might have...

Is this recipe dairy free?

No but with a few simple swaps you can make it dairy free!

• Ensure that your digestive biscuits are dairy free

• Swap the butter for a hard dairy free butter alternative

• Use a dairy free chocolate

Is this recipe Vegan?

No its not but there are a few switches you could make to try to make it vegan. Do all the changes listed above to make this a dairy free brownie and then use an egg replacement such as:

• A flax egg

• A chia egg

• Shop bought egg replacement

• Mashed banana

Is this recipe gluten free?

Yes of course it is! This ones naturally gluten free as no special gluten free flour is needed so ensure you use gluten free digestive biscuits and you will be good to go! Don't worry though I've tried this recpie on my non gluten free friends and no one could tell the difference!

I haven't yet tried making this vegan so if you try it share a picture on instgram and tag me @rubysgfkitchen to let me know how it goes!

Do you need any special equipment?

Just a bowl, a wooden spoon, a rolling pin and a brownie tin and your good to go. This ones super easy and quick to make for a delicious treat to share with your friends and family (or just to eat for yourself). Oh and make sure to weigh out your ingredients with electric scales to make sure all your measurements are acurate!

So lets get into the recipe if you do make this recipe make sure to tag me on instagram @rubysgfkitchen so that I can see all your fabulous creations!

INGREDIENTS

FOR THE BASE

140g Gluten free digestive biscuits

100g Butter, melted

FOR THE BROWNIE

170g Butter, melted

250g Chocolate, melted

175g Caster sugar

3 Eggs

150g Ground Almonds

3 Tablespoons Nutella

TO DECORATE

1 Bag of marshmallows

METHOD

1. Preheat the oven to 180 Fan and line a brownie tin with greaseproof paper.

2. Place the Biscuits in a sealable plastic bag and bash them to a large crumbs with a wooden spoon. Then place the crushed biscuits in a bowl and mix with your melted butter. Pour the contents of the bowl into tin and squash down until an even layer on the bottom of the tin forms. Place the tin in the freezer whilst you prepare the brownie.

3. In a bowl mix the butter and chocolate together and then crack in the eggs and add the Nutella and whisk until a smooth mixture forms.

4. With a spatula or wooden spoon fold in the sugar and ground almonds. Pour the Brownie mixture into the tin once the base is firm and bake in the oven for 30-35 minutes or until the brownie has darkened in couler and crisped around the edges (If the brownie darkens but still looks more like a batter cover the top of the tin with tinfoil to prevent it burning whilst it finishes to cook).

5. At this stage place an even layer of marshmallows over the top of the brownie and place the brownie back in the oven until the marshmallow has browned for 5-10 minutes.

6. Leave the brownie in the tin to fully cool and then take out and slice to enjoy!

Thank you for reading, I hope you enjoy baking and give these brownies a try!

Happy Baking,

Ruby x