Biscoff rice krispie treats are an upgrade to your favorite childhood treat with cookie butter blended into the marshmallow mixture and crunchy speculoos cookie pieces throughout.

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Apparently there are still people in my life that have never heard of Biscoff spread, aka Speculoos cookie butter, and it shocks me as it’s been a staple in my kitchen since 2011. It’s a food trend that has wavered over the years but it definitely has hung around enough that I thought it to be mainstream – evidently not.

I made these when friends came in town to visit Mother’s Day weekend (thank you for the distraction) and one of those friends is who I had to describe their flavor profile beyond “Biscoff” and “cookie butter”. They’re spiced but not just with cinnamon. From what I understand there is also nutmeg, cloves, cardamom, ginger, anise, and a bit of white pepper for that zing.

Thankfully you don’t need to know what Biscoff, or speculoos, or cookie butter is to enjoy these Biscoff rice krispie treats and the aforementioned friend devoured several of them. Similarly to my peanut butter version, there is cookie butter mixed into the melted marshmallow-butter mixture before blending in the puffed crispy rice cereal and chopped Biscoff cookies. For a little extra flavor and decoration I added a drizzle of cookie butter icing on top.

BISCOFF RICE KRISPIE TREATS

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Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

RICE TREATS

• 5 Tbsp unsalted butter
• 1 bag (10.5-oz) miniature marshmallows
• 1/2 cup speculoos cookie butter
• 6 cups puffed rice cereal
• 16 speculoos cookies, roughly chopped

TOPPING

• 1/2 cup speculoos cookie butter
• 2 Tbsp powdered sugar

Directions

1. Butter a 9 x 13 inch pan; set aside.
2. In a large saucepan, melt the butter over low heat. Add marshmallows, stirring frequently, until melted and smooth. Remove from heat and stir in the cookie butter. Fold in the cereal and chopped speculoos cookies until well combined and coated.
3. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely before cutting into squares*.
4. In a small heatproof bowl, place the cookie butter for the topping and heat in a microwave for 15 seconds. Add powdered sugar and whisk until blended together. Drizzle** on top of cut rice treats. Allow to set before serving, about 30 minutes. 

Notes

*You can also drizzle the topping before you cut them into squares. **Use a spoon, or a piping bag/zip-top bag with a corner snipped off for thinner/more precise lines.

Source: Adapted from my Peanut Butter Oreo Rice Crispy Treats.

Crushed vanilla wafers, vanilla pudding mix, and freeze dried banana powder set these banana pudding rice krispie treats apart from the rest.

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In case you weren’t aware, I am picky about banana pudding. Mostly that it should be vanilla pudding flavored with real banana, not banana flavored pudding. Doesn’t matter if you use boxed instant vanilla pudding with fresh banana slices, homemade vanilla pudding with fresh banana slices, or blend in caramelized bananas, as long as the banana is real and not just a flavoring we are good.

Even my banana pudding cookies used real bananas, albeit freeze dried and pulverized into a powder first but still real. So when I set out to make banana pudding rice krispie treats I decided to do the same. I almost caved and used banana flavored pudding because, as I learned from the first batch of my strawberry lemonade rice krispies, adding fresh fruit would not turn out well but then I remembered the magic of powdered freeze dried fruits.

Add some crushed vanilla wafers into the puffed rice cereal mixture, top with a drizzle of white chocolate and more vanilla wafer, and you’ve got yourself realistically flavored banana pudding rice krispie treats. Of course if you don’t mind banana flavoring or don’t want to deal pulverizing freeze dried bananas and use the banana flavored instant pudding packet instead, that’s your journey.

If you also feel so inclined, this would have probably been a great excuse to buy the mini vanilla wafers, and I considered it, but I decided to stick with the OGs. But they will likely disappear fast enough when I share them with my BBQ team down in Memphis this week that I will have to remake them just as an excuse to buy the minis.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

• Banana Pepper BBQ Ribs from A Kitchen Hoor’s Adventures
• Crock Pot Baked Beans from Blogghetti
• Garlic Grilled Tomatoes from Blogghetti
• Green Bean and Potato Salad from Jolene’s Recipe Journal
• Grilled Chicken with Balsamic Peach Glaze from A Day in the Life on the Farm
• Italian Pasta Salad from Our Crafty Mom
• No Bake S’mores Pie from Karen’s Kitchen Stories
• Purple Margarita from Easy Recipes for One
• Strawberry Limeade from Art of Natural Living

BANANA PUDDING RICE KRISPIE TREATS

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Yield: 2 Dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 Tbsp unsalted butter
• 1 (10.5 oz.) bag marshmallows
• 1 (1.85 oz.) pack instant vanilla pudding mix*
• 2 oz. freeze dried bananas, processed into a powder (~1/4 cup)*
• 6 cups puffed rice cereal
• 40 vanilla wafers, divided (16 crushed and 24 whole)
• 2 oz. white chocolate/bark/candy coating, melted

Directions

1. Coat a 9×13-inch pan with nonstick spray, set aside.
2. In large pot over low heat melt the butter. Add marshmallows and stir until melted and smooth. Remove from heat and stir in the pudding and powdered bananas. Add cereal and crushed vanilla wafers, stirring until well coated.
3. Spread mixture evenly in the prepared pan. Using buttered spatula, waxed paper, or greased hands, press mixture evenly.
4. While the bars are cooling, melt the chocolate. Drizzle over cooled treats and top with whole vanilla wafers. Allow to solidify before cutting into squares.

Notes

*If you don't mind the artificial banana flavor, or don't want to deal with making banana powder, you can just use banana cream flavored instant pudding.

Source: Adapted from my Hot Chocolate Rice Crispy Treats.

Have Lucky Charms cereal milk in your bowl? Save it to make cereal milk pudding cookie cups. Made with vanilla pudding, sugar cookies, and marshmallows.

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Today’s recipe is pretty simple once you get past the sorting of the Lucky Charms cereal from the marshmallows. Otherwise, you’re mostly using pre-made and semi-made ingredients.

What you need to make cereal milk pudding cookie cups:

• Lucky Charms cereal, sorted
• Milk
• Instant vanilla pudding
• Sugar cookie dough
• Green food coloring, optional

Before making the pudding, I soaked just the cereal in the milk while the sugar cookie cups baked. After straining out the cereal milk, it was then used to made cereal milk pudding. Dye it green if you want to be festive or leave it as is because those marshmallows you sorted out will be used as the decorative topping.

In case you don’t want to just eat the remaining Lucky Charms you can also use it to make lucky buckeye cookies, lucky lemon pie, lucky cheesecake bars, lucky seven layer bars, or even lucky crispy treats.

LUCKY CEREAL MILK PUDDING COOKIE CUPS

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Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups cold milk
• 1 cup Lucky Charms cereal only
• 1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough
• 1 (3.4 oz.) box vanilla instant pudding
• Green food coloring, optional
• 1 cup Lucky Charms marshmallows

Directions

1. In a medium bowl, add milk and cereal. Stir to coat and mash down a bit. Cover and place in the fridge for 30 minutes, stirring every 5 minutes.
2. Meanwhile, prepare the sugar cookie cups. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
3. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
4. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
5. Strain cereal milk into a large measuring cup*, squeezing out as much as you can from the cereal. Add 1-1/2 cups of the milk** to a large bowl, along with the pudding and beat with a wire whisk or electric mixer for 2 minutes. Add food coloring and beat until just combined, if using.
6. Immediately scoop heaping tablespoonfuls of pudding and place in the center of each cookie cup (you may have extra). Top with cereal marshmallows*** and serve immediately or refrigerate until ready.

Notes

*Or another medium bowl. **You started with 2 cups but some will have soaked into the cereal. ***If you want the cereal marshmallows to stay crispy, only add right before serving.

Source: Adapted from my Funfetti Pudding Sugar Cookie Cups.

Get your lucky charms ready for cheering on the Buckeyes with these lucky buckeye chocolate chip cookies – made with Lucky Charms cereal marshmallows and mini buckeye candies.

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This is it guys – the final College Football Playoff Championship game is tonight, Ohio State versus Notre Dame! Which means I had to make just one more buckeye-themed recipe for the occasion. Between the impact of the transfer portal and the first year of the 12-team playoff, this has been an exciting season and one of my favorites ever. Obviously if we win tonight it will be that much sweeter.

For todays treat I wanted to continue the trend of pulling inspiration from the state in which the schools reside but I already did a Buckeye Sugar Cream Pie when we played Indiana. I waffled between a buckeye car bomb poke cake and a buckeye cocktail utilizing Irish whiskey and or cream but then I remembered Lucky Charms cereal exists and had to run with it to make a buckeye version of Lucky Charms chocolate chip cookies – AKA lucky buckeye chocolate chip cookies! (Not to be confused with my buckeye stuffed peanut butter chocolate chip cookies.)

I used my favorite chocolate chip cookies as a base but replaced some of the chocolate chips with miniature buckeye candies. I thought about making miniature homemade buckeyes, but that would have taken more time than I cared to endure at the moment. Alternatively, I did take the time to sort of the marshmallows from a box of Lucky Charms cereal. Even though you can buy just the cereal marshmallows, I wanted those little shamrock hats which those don’t include. I had to pick my battles for these cookies.

Hopefully, just like the box indicates, these Lucky buckeye chocolate chip cookies will bring our team to life (hearts), give them the power to fly past their opponents (stars), help with speed (horseshoes), bring good luck (clovers), make them invisible (blue moons), be full of color (unicorns), teleport across the field (rainbows), and float the ball down the field (balloons). That combined with the mini buckeye candies these cookies are truly, magically delicious! Maybe you’ll also save the plain cereal you sorted out to make some cereal milk to serve with them ;-).

Four years ago: Indian Shortbread (Nankhatai)

Five years ago: Slow Cooker Curried Lentil and Sausage Soup

Six years ago: Macaroni & Cheese Pierogi

Nine years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Thirteen years ago: Saltine Cracker Toffee

Fourteen years ago: Papaya Blueberry Almond Granola Bars

LUCKY BUCKEYE CHOCOALTE CHIP COOKIES

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Yield: 3 dozen Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1-1/2 cups semisweet chocolate chips
• 1-1/2 cups mini Buckeye candies
• 1-1/2 cups marshmallows separated from Lucky Charms cereal (or purchase pre-sorted)

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Using a rubber spatula, fold in the chocolate chips, mini buckeyes, and marshmallows by hand.
3. Roll 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results.
4. Preheat oven to 350 degrees F. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* You can also use a 1/4 cup scoop and cook them another 2-4 minutes (will yield less obviously). ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

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Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

These No-Bake Buddy the Elf Spaghetti cookies have all his favorite toppings: marshmallows, M&Ms, sprinkles, maple syrup, chocolate Pop Tarts, and more chocolate!

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Back in December of 2018 , shortly after our lab moved from Ohio State to Nationwide Children’s Hospital, we were told about a Center tradition where each lab comes up with a themed holiday treat cart to sell goodies for charity. The key point was that we were told it was also a competition which they take very seriously.

We busted out of the gates with a Hogwarts Express Trolley, complete with all the items you read about in the books and saw in the movies and then some, including cards inside the handmade chocolate frog boxes with our Center professors on them. Apparently we took it up a level and not only raised the most money, but won best cart as well!

In 2019, we kept the streak alive with our “Have a Typhoid Merry Christmas” cart which included Merry Christmice chocolate covered cherries, petri dish cookies, “raw hamburger” rice crispy treat patties, “unfinished courses of antibiotic” jelly beans, and chocolate covered raisin “gallstones”.

But then we all know what happened in 2020 and continued through 2021, so the cart festivities did not occur. However, this year I took it upon myself to revive it! The turnover is pretty high in science research, at least for staff, so not many people had experienced the holiday treat carts – they did not know about my intensity haha.

We struggled a little bit to come to a consensus but ultimately we went with an Elf themed cart this year. On the menu we had the Lincoln Tunnel of Fudge Cake, Seven Levels of the Candy Cane Forest Bars, Don’t Eat the Yellow Snowball Cookies, Eat a Whole Roll of Cookie Dough Balls, Candy-Candy Canes-Candy Corns-Maple Syrup Fudge, the World’s Best Cup of Coffee, and of course Buddy’s Spaghetti Cookies.

Originally I had Santa I know Him Brownies and Swirly Twirly Gumdrop Punch on the menu as well, but we ran out of room on the cart as it was! I did also dress up like Buddy while I pushed the cart around to everyone’s offices, with a green cardigan cinched with a big black belt, yellow leggings, and hat. Sure enough we won again this year!

The star IMO was these no-bake Buddy the Elf spaghetti cookies which are great fun to make and remind me of my mom’s haystack cookies (I’ve also made a chubby hubby version). Get the kids involved and let them go wild with the toppings!

NO-BAKE BUDDY THE ELF SPAGHETTI COOKIES

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Yield: 2 dozen Prep Time: 45 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 oz. white chocolate, chopped
• 1 cup mini marshmallow bits, divided
• 1 Tbsp maple syrup (or 1 tsp maple extract)
• 5 oz. chow mein noodles
• 1/2 cup mini M&Ms
• 1/2 cup rainbow sprinkles
• 1 chocolate Pop Tart, cut into small pieces
• 1/4 cup milk chocolate, chopped

Directions

1. Line a cookie sheet with parchment or wax paper; set aside.
2. In a double boiler, melt white chocolate, stirring frequently.
3. Once completely melted, remove from heat and stir in the maple. Immediately add half the marshmallow bits and chow mein noodles, gently mixing until fully coated.
4. Drop by tablespoonfuls onto the prepared cookie sheet*. Immediately top with remaining marshmallow bits, M&Ms, sprinkles, and Pop Tart pieces.
5. In a small microwave-safe bowl, microwave milk chocolate in 30 second intervals, stirring in between, until smooth. Drizzle over haystacks and refrigerate for 30 minutes or until set.

Notes

*Yield will depend on how large or small you make them.

Source: Adapted slightly from Cravings of a Lunatic and my Chubby Hubby Haystack Cookies.

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I love a good campfire s’mores, especially made with peanut butter cups. But it’s football season so let’s make easy buckeye s’mores worthy of a tailgate!

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Not to be confused with my Smore’s Buckeyes (which are stuffed with mini chocolate chips, graham crackers, and coated in chocolate), today I am sharing a non-recipe for buckeye s’mores – smore’s made with buckeye candies as opposed to a bar of chocolate or my favorite, peanut butter cups.

While the weather has been perfect lately for a bonfire with s’mores, if you don’t have the ability to sit around a fire toasting marshmallows, I am sharing a method that uses your broiler instead. The added benefit is that you can make a bunch at once!

Line a cookie sheet with the graham cracker squares, top half with marshmallows and the other half with buckeyes. Place under the broil until desired toasted level has been reached, sandwich together, and enjoy.

But what if you are out tailgating at the game without a fire pit or broiler? You can easily make these s’mores on the grill. Either place the cookie sheet/foil on the grill of you can individually wrap each one in foil and place directly on the grill.

Welcome to our #FootballFood! 

We have delicious recipes from across the country to make your next tailgating or game day party the best and most delicious party ever!

• Air Fryer Honey BBQ Wings from Cheese Curd In Paradise
• Everything Bagel Ham and Cheese Sliders from Jen Around the World
• Easy Pull Apart Meatball Sliders from Hezzi-D’s Books and Cooks
• New England Style Hot Dog Buns Using Tangzhong from Karen’s Kitchen Stories
• Turkish Kabobs from Art of Natural Living

EASY BUCKEYE SMORES

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 1 Minute 1 Minute

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 graham cracker squares (4 whole rectangles split in half)
• 4 large marshmallows (or 16 mini)
• 4 buckeye candies

Directions

1. Preheat broiler and line a small cookie sheet with foil.
2. Place crackers on the prepared cookie sheet, with the perforated sides facing down. On four crackers place the buckeye candies, and on each of the other four place a marshmallow.
3. Place in oven until lightly toasted and the buckeye starts to melt. Watch carefully because the marshmallows will toast very quickly, about 30 seconds to 1 minute. Remove from oven and immediately sandwich together, matching a marshmallow with a buckeye. Serve immediately.

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What’s not to love about these Peanut Butter Oreo Rice Crispy Treats? As the name implies, the traditional recipe has peanut butter and chocolate sandwich cookies added to make them even more irresistible.

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I don’t know what it is, but rice crispy treats never fail. No matter how many other delicious desserts I make, rice crispy treats disappear the fastest. Is it nostalgia? Even when I change up the flavor profile they still vanish. Not that I am complaining – Making food for people is my love language.

A few weeks ago at a local bake sale, I had four different options: therapy brownies, sprinkle chocolate chip cookies, mojito sugar cookies, and snickerdoodle rice crispy treats. I will give you one guess as to which sold out first.

Last night I brought this peanut butter Oreo version to our neighborhood Friday HH, and sure enough out of 24 bars only 2 came home – mostly because I wanted to make sure my husband got to try them since he was unable to attend.

True, this is not the first time I’ve made a peanut butter rice crispy treat, far from it. I’ve made chocolate peanut butter, Elvis fluffernutter, white chocolate peanut butter cup, and even a version that looks like a buckeye. But I’ve never made one with Oreo chocolate sandwich cookies mixed in!

Literally all you have to do is add 1/2 cup peanut butter and somewhere around 16 chopped Oreos into the traditional recipe and viola, this hard-to-resist treat has been born. But maybe make a double batch if you want any for yourself – ha!

Even though my husband devoured the last two the moment I returned home with them last night, I could easily make another batch today, since it is #PBchocSat and you know I have to have a new treat for every Buckeye Football game!

PEANUT BUTTER OREO RICE CRISPY TREATS

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Yield: 2 dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 Tbsp unsalted butter
• 1 bag (10.5-oz) miniature marshmallows
• 1/2 cup creamy peanut butter
• 6 cups puffed rice cereal
• 16 Oreo chocolate sandwich cookies, roughly chopped

Directions

1. Butter a 9 x 13 inch pan; set aside.
2. In a large saucepan, melt the butter over low heat. Add marshmallows, stirring frequently, until melted and smooth. Remove from heat and stir in the peanut butter. Fold in the cereal and chopped Oreos until well combined and coated.
3. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level. Allow to cool completely before cutting into squares.

Source: Adapted from my Chocolate Peanut Butter Cup Rice Crispy Treats.

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What the heck is a S’mores Root Beer Float Dessert Lasagna? Layers of graham cracker, root beer-marshmallow filling, chocolate chips, whipped topping, and toasted marshmallows on top.

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If your dad is anything like mine, he loves a good brown cow or root beer float. I remember making them for him as a kid, even though I personally don’t like ice cream floating in my pop or root beer (I am a root beer purist, don’t dare put ice in it either). I just liked serving him something he enjoyed, maybe because he was always cooking for us.

Besides my father, the inspiration for this recipe started when a fellow root beer connoisseur friend (The Root Beer Aficionado to be specific) gifted me a box of Sonic’s instant root beer float pudding. Sure, I could have just made the pudding and eaten it as is but where’s the fun in that? So with Father’s Day coming up I decided to make a root beer float dessert lasagna with a s’mores twist.

What is a s’more root beer flat dessert lasagna you ask? Layers of graham crackers alternating with root beer-marshmallow filling, chocolate chips, and marshmallow bits, topped with whipped topping and toasted marshmallows. It’s pretty much my favorite no-bake dessert to make. As proof here’s all the other variations I’ve made (heavy on the s’mores options):

• Banana Pudding Dessert Lasagna
• Chocolate Peanut Butter Cup Dessert Lasagna
• Coconut Strawberry Shortcake Dessert Lasagna
• Monster Mash Dessert Lasagna
• Patriotic Dessert Lasagna
• Pineapple Lush Dessert Lasagna
• Pumpkin S’mores Dessert Lasagna
• S’mores Dessert Lasagna
• S’mores Dessert Lasagna for One

Today also happens to be National Stewart’s Root Beer Day, but unfortunately I did not realize this fact before making the recipe with Ithaca Root Beer (clearly in the background), so my apologies to Stewart’s. I do have their Marion, Ohio location on my list of root beer places to hit up this summer so I’ll make up for it later ;-).

NO-BAKE S'MORES ROOT BEER FLOAT DESSERT LASAGNA

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Yield: 2 dozen Prep Time: 6 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 1 cup heavy cream, divided
• 1 (3.4 oz.) package root beer float instant pudding
• 2 (8 oz.) packages cream cheese, room temperature
• 1 (7 oz.) jar marshmallow creme
• 1 tsp vanilla extract
• 16 oz. frozen whipped topping, thawed
• 1 (14 oz.) box graham crackers
• 1/2 cup mini semi-sweet chocolate chips
• 1/2 cup marshmallow bits

TOPPING

• 8 oz. frozen whipped topping, thawed
• Mini marshmallows 

Directions

1. Prepare the filling: In a large mixing bowl, whip together 1/2 cup of the heavy cream and instant pudding mix, set aside.
2. In a separate bowl, whip together the remaining 1/2 cup heavy cream, cream cheese, marshmallow creme, and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the cream cheese mixture to the bowl with the pudding. Add thawed whipped topping and continue to whip until fluffy and light. Set aside.
3. In a 9 x 13 inch dish place one layer of graham crackers (I used 7-1/2 per layer). Spread 1/4 of the filling over the graham crackers, sprinkle with chocolate chips and marshmallow bits. Gently press the next layer of graham crackers into the filling and repeat layers ending with the final 1/4 of filling.
4. Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and marshmallow bits. Chill for at least 4-6 hours (overnight is best).
5. Before serving, top with mini marshmallows and toast using a kitchen torch (or toast under a broiler for 1 minute). Cut into 24 squares and serve.

Source: Adapted from my S’mores Dessert Lasagna.

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This easy peanut butter s’mores quesadilla has a gooey peanut butter chocolate marshmallow inside and crispy brown sugar graham cracker coated outside.

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Alright Buckeye fans, I hate to say it but after last weekend’s sad display against Tulsa I am not feeling particularly strong about today’s game against Akron. This does not bode well for the remainder of the season.

I was okay loosing to Oregon because they were clearly the better team and our defense was doing next to nothing to stop them. But we have a bad habit of playing to our competition and last weekend was a prime example even though we pulled out a win in the end. Fingers crossed, Buckeye Nation.

And if we fail? Well, I guess it’s a good thing these peanut butter s’mores quesadillas are so dang easy to make. Just spread peanut butter and chocolate hazelnut spread on each half of a tortilla, and top with mini marshmallows.

You could stop there and grill it as is, but go ahead and seal in that s’mores flavor by coating the outside with butter, brown sugar, and graham cracker crumbs. You’ll be glad you did because the outside gets extra crispy. Besides, what is a s’mores without some graham cracker?

While I am at it, here are some other peanut butter s’mores recipes:

• No-Bake Peanut Butter S’mores Bars
• Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
• Peanut Butter Cup S’mores Ice Cream
• Reese’s Peanut Butter S’mores Cookies
• S’mores Buckeyes

Two years ago: Pumpkin Butter Cupcakes with Brown Sugar Frosting

Five years ago: Weekly Meal Plan #31

Six years ago: No-Bake Apple Cheesecake Pie

Seven years ago: Amaretto Spiced Apple Cider

Eight years ago: Stuffed Red Velvet Truffles

Nine years ago: Homemade Yellow Cake Mix

PEANUT BUTTER S'MORES QUESADILLA

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Yield: 1 serving Prep Time: 10 Minutes Cooking Time: 6 Minutes 6 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 burrito sized flour tortilla
• 2 Tbsp creamy peanut butter
• 2 Tbsp chocolate hazelnut spread
• 1/2 cup mini marshmallows
• 2 Tbsp unsalted butter, room temperature
• 2 Tbsp brown sugar
• 2 Tbsp finely crushed graham crackers

Directions

1. On one half of the tortilla, evenly spread the peanut butter. On the other half, spread the chocolate hazelnut . Top with marshmallows.
2. Fold the tortilla in half and butter both sides. Sprinkle with the brown sugar and graham crackers on both sides, pressingly lightly to adhere.
3. Heat a cast iron skillet over medium heat. When ready carefully place quesadilla into the pan and cook until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes.
4. Slice and serve immediately.

Source: Adapted from Oh Sweet Basil.

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Treat your Valentine to a hot beverage and a fun experience with these red velvet hot chocolate bombs.

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What are the criteria for being sucked into a trend? Because this is my second hot chocolate bomb recipe! The first was my buckeye version and now it’s time for a festive Valentine’s Day red velvet hot chocolate bomb. Because why not. I had all the ingredients without even going to the store!

I actually previously made a red velvet hot chocolate mix complete with cream cheese marshmallows.  So why not package it up inside of a red shell for extra fun? If you don’t want to make the red velvet cocoa dry mix itself, this will work with regular store bought hot chocolate mix as well. That red color in the candy coating is so saturated that your hot chocolate will still most definitely be red.

Since these bombs are made with red candy coating they are a bit sweeter like a white hot chocolate, especially if you decorate them with sprinkles, but I am okay with that in case you couldn’t tell by the extra sprinkles on the rims of my fancy Joyjolt Declan double wall mugs. Snag your own and get 10% off with my code SPIFFY10!

I was actually gifted these mugs to help celebrate National Hot Chocolate Day, which just so happens to be today January 31st! Better yet, I decided to combine this post with the Good Cookie Valentine’s event benefitting Cookies for Kids’ Cancer! As the name implies, I usually make cookies but this year it could be any V-day inspired recipe.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research! Help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000 by March 1. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! Donate here today. And check out the other recipes shared today at the bottom of this post.

Three years ago: Lemon Poppy Seed Cheesecake Thumbprints

Seven years ago: Superbowl XLVIII Recipe Roundup

Nine years ago: Nutella Smoothie

Ten years ago: Buffalo Chicken Nachos

RED VELVET HOT CHOCOLATE BOMBS

Print

Yield: 9 servings Prep Time: 30 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Three Large 6-Cavity Semi Sphere Silicone Molds
• 16 oz. red candy coating
• About 1 cup dry hot cocoa mix or homemade red velvet hot cocoa
• 54 mini marshmallows (about 1/2 cup)
• Hot milk for serving

Directions

1. Melt the red candy coating in a double boiler over barely simmering water (or microwave as in step 1). Use a spoon to dollop the melted chocolate into every mold, smoothing it around the edges until everything is covered (a pastry brush helps). Place in fridge for 5 minutes, or until set. Repeat 1-2x until all but a couple tablespoons of melted candy coating remains*.
2. Carefully remove shells from the molds. Fill half of the shells with 1-1/2 tablespoon hot cocoa powder and 6 marshmallows. Brush the open-side edge of an empty shell with remaining melted coating and carefully press to seal over a filled shell. Gently wipe away excess with a gloved hand or pastry brush. Place in fridge to set and store until ready to serve.
3. To serve, place in a mug and pour 8 ounces of hot milk over the bomb, stirring once it breaks open until completely melted.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk