Biscoff Cereal Treats w/Chocolate-Butterscotch Frosting

If you still haven’t tried Biscoff Cookie Spread, then I strongly recommend it! It is a favorite in my house, and I have to make myself not eat it straight from the jar with a spoon. Yes, it’s that good! Another favorite around here are cereal treats. I know that traditionally they are made with Rice Krispies, but I often make them with remnants of cereal in the pantry. I really like using Cheerios, or in this case ‘Joe’s O’s’ from Trader Joe’s.

Biscoff Cereal with frostingI needed a quick and easy dessert to take to church the other evening (after I had a pie that turned out, uhmmm, let’s just say, less than desirable!) so I searched my cabinets and came up with these. I’ve made cereal treats with Biscoff before, but the chocolate-butterscotch topping really put these over the top. They were delicious!

Biscoff Cereal Treats EAHOf course, a few pumpkin sprinkles on top makes them even better (according to my children!)

Biscoff Cereal Treats w/Chocolate-Butterscotch Frosting

Ingredients

  • 6 cups cereal (crispies, O's, etc.)
  • 2 Tablespoons butter
  • 1/3 cup Cookie Butter
  • 1 bag of mini marshmallows
  • For topping
  • 1 cup semi sweet chocolate chips
  • 1 cup butterscotch chips
  • Sprinkles (optional)

Instructions

  1. Grease a 9x13 dish, set aside.
  2. Melt butter and cookie butter in a large pot on medium heat, add marshmallows.
  3. Stir until marshmallows are melted.
  4. Remove from heat and add cereal.
  5. Stir until cereal is completed coated.
  6. Spread cereal mixture into greased pan. It's going to be sticky!
  7. Tip - Spray hands with cooking spray and press cereal into pan. Be careful, it's hot!
    For Frosting
  8. Combine chocolate and butterscotch chips in a microwave safe bowl.
  9. Microwave on high for 45 seconds.
  10. Stir.
  11. Continue microwaving in 15 second intervals until melted, stirring after each 15 seconds.
  12. Spread melted chocolate mixture over cereal treats.
  13. Add sprinkles if desired.
  14. Chill for a few minutes for topping to firm up.
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These came together quickly and easily, and no one was the wiser that I had a  flat, sunken pie at home (that the kids and I still ate!)

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta

Pumpkin Spice Eclair Cake w/Chocolate Frosting {No Bake}

Eclair Cake is one of those desserts I see often at potlucks, family gatherings, and is a personal favorite of mine. If you are not familiar, it’s a no bake dessert that is made up of just a few simple ingredients: graham crackers, vanilla pudding, cool whip, and usually chocolate frosting (but I’ve also seen it with chocolate pudding on top).

Pumpkin Eclair Cake top

I decided to make this dessert for a church dinner, and as I was getting my supplies from the grocery store, I spied this…

pumpkin spice pudding

HOLD THE PHONE! Pumpkin Spice pudding?! I immediately scooped up several packages, and then the idea of substituting the pumpkin spice pudding for the vanilla pudding, and using cinnamon graham crackers instead of regular in the eclair cake came to me. It sounded seasonal and delicious…and it was!

Pumpkin Eclair Cake IngredientsI realized too late that the milk was left out of the picture, but I used skim. You could use any kind you like, and I don’t see any reason why you couldn’t use almond, soy, etc., but I’ve never tried it.

Pumpkin Eclair Cake CollageAs I mentioned, I made this to take to church, so I couldn’t get a picture of the inside of the cake after I made it. However, I assumed I would be able to quickly (and discreetly) take a phone pic after people started cutting into it. Well, that didn’t go according to plan. When I got to the dessert table, it was gone! Only some crumbs of frosting remained, and someone even came along and licked the spoon before taking it to the kitchen :-) Luckily, I had snagged a few bites from one of my children’s plates, so I can attest that it was very tasty.

I usually make this in a 9 x 13 pan, but on this occasion, I made 2 8 x 8′s  - one pumpkin spice and one regular eclair cake. (The regular cake was also eaten before I got to the dessert table!) The following recipe is for the 9 x 13 size.

Pumpkin Spice Eclair Cake with Chocolate Frosting

Ingredients

  • 1 box Cinnamon Graham Crackers (you will have some leftover)
  • 2 boxes Instant Pumpkin Spice Pudding mix
  • 3 cups milk
  • 1 container Cool Whip
  • 1/2 tsp. cinnamon (optional)
  • 1/4 tsp. allspice (optional)
  • For Frosting -
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 cup milk
  • 1/4 cup butter
  • 1 teaspoon vanilla

Instructions

  1. Mix 2 boxes of instant pudding with 3 cups milk. Stir until it begins to thicken.
  2. Fold in container of Cool Whip.
  3. Line a 9 x 13 pan with single layer of graham crackers.
  4. Spread 1/3 of pudding mixture on top of crackers.
  5. Place another layer of graham crackers on top of pudding.
  6. Repeat layers, ending with pudding mixture.
  7. Place in refrigerator to chill while making frosting*
  8. For the Frosting
  9. Mix sugar, cocoa and milk in a medium size pot.
  10. Bring to a boil over medium heat - stirring the entire time with a wooden spoon.
  11. Boil for one minute (still stirring!)
  12. Remove from heat and add butter and vanilla.
  13. Mix until it just starts to thicken - don't let it thicken too much or it is difficult to spread over cake. Pour over pudding layer of cake. Icing will 'set' on cake.
  14. Time Saving Tip - If you do not want to make homemade icing/frosting, you can take a store-bought can of frosting, heat in the microwave, and pour over cake.
  15. Allow cake to chill in refrigerator for about 4 hours or overnight before serving so the graham crackers can soften and create a cake like texture.
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I like to divide my pudding into thirds when layering my eclair cake, but if you want a thicker pudding layer, you can just divide it in half, ending with graham crackers on top. I’ve made it both ways, I just prefer a thinner pudding layer. It’s an easy dessert that always goes over well! What do you like to bring to potluck/cover dish dinners?

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta

Magically Delicious Cereal Treats

With St. Patrick’s Day right around the corner, I decided to make a themed treat for my kids.  I thought I was being very original in using Lucky Charms cereal (because what says St.Patrick’s Day more than a leprechaun and green clovers, right?!)  Turns out, this has been done many times before. Oh well, I thought I was being creative!

I made these just like traditional rice cereal treats, except I browned my butter.  I’ve discovered that brown butter is truly amazing stuff.   [Read more...]

No-Bake Cappuccino Pie

Remember the No-Bake Peanut Butter Fluff Pie?  This one is like that one, except instead of peanut butter, it has mocha cappuccino spread in it.

I love that this pie can be made ahead of time and put in the freezer.  Perfect for company and hot weather.  Double perfect if those two things come at the same time.

Here’s what you’ll need:  [Read more...]

Peanut Butter Fluff Pie – a Freezer Friendly Recipe

Last week, I told you I had two new pie recipes for you.  Both have a chocolate graham cracker crust.  And both are fantastic, especially for summer.

This Peanut Butter Fluff Pie is easy to make and there are two ways to serve it – cold or frozen!

The filling has a perfect peanut butter flavor.  It’s not too rich or too sweet.  Placed in the refrigerator, the consistency is that of a thick, fluffy pudding.  When the pie is frozen, it’s still soft enough to serve straight from the freezer.  It’s a great dessert to make ahead of time so you have it when you need it.

The key ingredient is COOL WHIP whipped topping.  I found the recipe in an old church cookbook.  There were actually three recipes for the pie, each a little different.  I took the best of all of them to make this version.

Here’s what you’ll need:  [Read more...]

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