These Dubai-Style Chocolate Rice Krispy Treats combine the quintessential marshmallow treat with the newest craze: Dubai chocolate!

So admittedly in my sabbatical, I missed quite a few food trends here on the internet.

Mochi donuts, boba everything, matcha’s continued reign, croissantifying things. But I happened to show up just as Dubai chocolate was taking the world by storm. I may not have been baking, but I was paying attention! And I was also eating. For research, obviously.

If you’re new to Planet Earth or just haven’t been in the food scene, the newest, hottest girl on the block is Dubai Chocolate. What is it? It’s a thick chocolate candy bar essentially filled with ground pistachio paste, tahini, and toasted shredded filo pastry called kataifi. It’s known for being not overly sweet, both chewy and crunchy (thanks to the kataifi and pistachios) and of course, the signature green color.

Now I’m not a huge candy person, and I’m not known to pick up a candy bar and go to town. But I had to try one – again, for research purposes. I love the mild pistachio flavor and the different textures. I can see why it went viral! So I had to Dubai-ify something most Americans know and love, and that’s where these Dubai-Style Chocolate Rice Krispy Treats came into be.

Dubai-Style Chocolate Rice Krispy Treats

So we all know about rice krispy treats, right? Butter, marshmallows, and crispy rice cereal. Easy! How do we Dubai chocolate-ify them? With pistachio paste! You can easily find this in stores like World Market, which is known for carrying an abundance of cool foreign products (and has a plethora of Dubai chocolate things already).

This is the exact paste I used. While it was just pistachio paste (without the tahini and kataifi) you can sometimes find the paste prepared with the tahini and kataifi. Either one will work! My store was just sold out, and I figured that the crispy rice cereal would mimic the crispiness of the shredded filo pastry anyway.

How to Make Dubai-Style Chocolate Rice Krispy Treats

The process is incredibly similar to regular RKT’s except you’ll stir in the pistachio paste while you make the butter and marshmallow mixture. This will turn the melted marshmallows a green color, but it will mellow out once you add the rice cereal. After the mixture has set in the pan, you’ll melt some semi-sweet chocolate chips until smooth and pour it over the top of the rice krispy treats for that chocolate element. Lastly, to really drive home some crunch and the quintessential pistachio flavor, we’ll top it with some chopped roasted pistachios.

And that’s it! The easiest Dubai-style Chocolate Rice Krispy Treats. I hope you love them!

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Dubai-Style Chocolate Rice Krispy Treats

These Dubai-Style Chocolate Rice Krispy Treats combine similar elements of the viral Dubai chocolate into a classic American favorite: the Rice Krispy Treat!

Course Bars, Dessert

Cuisine American, Middle Eastern

Prep Time 1 hour hour 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Ingredients

• 3 Tbsp unsalted butter, cubed
• 10 oz (1 bag) miniature marshmallows
• 7 oz (1 jar) pistachio cream/pistachio butter
• 6 cups crisp rice cereal
• 1 cup semi-sweet chocolate chips
• 1/3 cup heavy cream
• 1 cup roasted, unsalted pistachios, roughly chopped

Instructions

• Lightly grease a 13x9" baking dish with cooking spray, or line with parchment. Set aside.
• Add the butter to a large saucepan and melt over medium-low heat. Once melted, add in the marshmallows and pistachio cream/paste and stir occasionally until fully melted. Fold in the crisp rice cereal and stir until the cereal is fully coated.
• Pour the coated cereal into the prepared pan and gently spread it into an even layer. Don't pack it down too much; this creates tough treats. Let cool and set for about a half hour.
• Once the treats have set, prepare your topping. In a microwave-safe bowl, add your chocolate chips and the heavy cream. Microwave on HIGH power for 30 seconds. Stop and stir, then microwave again for about 15 seconds, stopping and stirring every 15 seconds until the mixture is glossy and smooth. Pour the ganache evenly over the rice krispy treats and spread into an even layer. Sprinkle with the chopped pistachios.
• Allow the chocolate layer to set, about 30 minutes, before serving. You can speed this up by placing it in the fridge if desired. Store krispy treats covered at room temperature for up to 5 days.

Notes

Pistachio cream/paste is often found in the ethnic section at the supermarket, or at specialty stores like World Market. Sometimes you can find it with the tahini and kataifi included (in which case you are welcome to purchase that version); however, my store was out of it so I purchased the regular pistachio paste. Pistachio nut butter is also an option. This would likely be found near the peanut butters. 

I really hope you enjoy these Dubai-Style Chocolate Rice Krispy Treats!

Want more pistachio? Check out this recipe!

Pistachio Lemon Cookies

Have a super sweet day!

xo, Hayley

The post Dubai-Style Chocolate Rice Krispy Treats first appeared on The Domestic Rebel.

Scotcharoos are crispy rice treats fully loaded with peanut butter, butterscotch and chocolate flavors! They are SO addictive and delicious, and not your ordinary rice krispy treat!

So prior to this, I have to admit – I had never had a Scotcharoo.

Growing up, my parents did not bake. My grandparents did not bake. We did not have the family baking experience. Once in a blue moon, my mom would make my grandma’s coffee cake, but that was about it and we certainly didn’t have fun little treats like these.

Prepared snack cakes and packaged cookies were more our speed, and hey, there’s nothing wrong with that! But a lot of these classic childhood treats everyone requests from me are above my head because I just never grew up with them. But now I’m here as a professional to fix that and experience them as a thirty-something year old. You’re never too old!

The Low-Down on Scotcharoos

What are scotcharoos, exactly? Good question! They’re basically glorified rice krispy treats that get a fancier treatment. Instead of marshmallows and butter like a regular RKT, these have a boiled candy mixture of granulated sugar, peanut butter and corn syrup as the “sauce” mixed with the crispy rice cereal, and a butterscotch and milk chocolate layer as the topping.

In another word, they’re scrumptious. 

How to Make Scotcharoos

You’ll simply melt the granulated sugar, peanut butter and corn syrup together in a medium saucepan until the sugar has dissolved and everything has become melted and smooth. You won’t bring it to a boil, but you want it to be hot and no longer grainy from the sugar. Once it has reached this stage, you’ll pour it in a bowl with your crispy rice cereal and toss it to coat.

Press the coated cereal mixture into a greased pan and then make your topping. The topping is just melted butterscotch chips and melted milk chocolate chips stirred together. Pour it over the top and let the topping set before cutting into squares to serve.

These bars are sweet, salty, chewy and so decadent. They really taste like a gourmet rice krispy treat from a fancy bakery or candy shop, but are surprisingly simple to make!

Tips & Tricks

How do I make sure my scotcharoos stay soft and chewy? The key to ensuring your scotcharoos stay soft and chewy is to not boil the peanut butter mixture. You just want to make sure the sugar has dissolved but take it off the heat before the mixture boils.

How can I store completed scotcharoos? Finished scotcharoos can be kept at room temperature covered airtight up to a week.

These Scotcharoos are so delicious – you and your kids will love ’em!

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Scotcharoos

These Scotcharoos are seriously DIVINE! Combining peanut butter, butterscotch and chocolate, they elevate basic rice krispy treats into a gourmet childhood favorite!

Course Bars, Candy

Cuisine American, Dessert

Prep Time 1 hour hour 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 24 bars

Ingredients

• 1 cup granulated white sugar
• 1 cup creamy peanut butter
• 1 cup light corn syrup
• 6 cups rice krispy cereal
• 1 cup butterscotch chips
• 1 cup milk chocolate chips

Instructions

• Liberally grease a 13x9 baking pan with cooking spray, or line the pan with parchment paper or foil and then grease. Set aside.
• In a medium saucepan, add the sugar, peanut butter, and corn syrup and stir together over medium-high heat. Continue cooking and stirring until the sugar has dissolved and the mixture is melted and smooth, about 10 minutes. Do NOT allow the mixture to boil. If the mixture begins to bubble, pull it off of the heat. It shouldn't be super grainy from the sugar. While this cooks, add your cereal to a large bowl and set aside.
• Pour the peanut butter mixture into the bowl with the cereal and toss to coat completely. Pour the coated cereal into the prepared pan and press into an even layer. Be careful, as the mixture may be hot.
• In a medium microwaveable bowl, combine the butterscotch and milk chocolate chips. Microwave on HIGH power for 30 seconds, stir, and microwave again in 30 second intervals, stopping to stir every 30 seconds until melted and smooth. Pour the mixture evenly over the bars and spread in an even layer.
• Allow the chocolate to set, about 1 hour, before cutting into squares.

If you love sweet and salty flavors, you’re going to fall in LOVE with these irresistible scotcharoos!

Have a super sweet day!

xo, Hayley

The post Scotcharoos first appeared on The Domestic Rebel.

These Monster Cookie Carmelitas are oatmeal cookie bars fully loaded with a peanut butter caramel, chocolate chips and miniature M&M’s for a fun twist on two classics: carmelitas and monster cookies!

I cannot believe September is this week! Although it will mean nothing in the grand scheme of, well, anything. Least of all weather-wise.

At least we’re one step closer to Christmas. Yeah, I dropped the holly jolly C-word. And I won’t apologize for it.

In the meantime, I’m cooking up all sorts of cozy recipes for fall or the prequel to fall, and those include these bad boys. Let’s just say they are one of my better harebrained ideas.

Monster Cookie Carmelitas

First, let’s break down what the heck a monster cookie carmelita is, anyway. Actually, it’s two different desserts mashed into one concept: carmelitas, which are caramel and chocolate-filled oatmeal cookie bars, and monster cookies, which are oatmeal-based cookies loaded with chocolate, peanut butter and M&M’s. Since they have similarities between them (chocolate, oats), and caramel and peanut butter go well together, I figured this would be a culinary match made in heaven.

And I was right!

The base is essentially an oatmeal cookie that we’ll bake in a square pan. You’ll throw down your first layer using half of the dough, and bake it for a little bit to set. Then you’ll add your caramel layer, which consists of caramel squares melted with a little heavy cream and with some creamy peanut butter stirred in.

Once your caramel layer is on, you’ll sprinkle on your chocolate chips and miniature M&M’s, followed by the remaining bits of cookie dough.

Bake it up, and you have these gloriously gooey bars!

Success Tips for Monster Cookie Carmelitas

• When working with caramel, things are bound to get sticky. I recommend lining your baking pan with foil or parchment and greasing the foil or parchment paper with nonstick spray to be extra cautious.
• These bars cut best when they have properly cooled and had time to sit at room temperature. I would not attempt to cut them when they are still warm, as the caramel layer is heavy and they are still kind of fragile and gooey when room temperature. You can always briefly refrigerate before cutting, but I recommend serving anything with caramel at room temperature so as not to crack a tooth.
• Bars can be kept for up to 5 days at room temperature, if stored airtight.

These bars are hearty, chocolaty, absolutely bursting with gooey goodness from the buttery caramel and peanut butter filling and are such a fun twist between two classic desserts. Now, who wants some of these Monster Cookie Carmelitas?

These are so unbelievably gooey and delicious.. I know you’re going to go nuts for them!

Have a super sweet day!

xo, Hayley

The post Monster Cookie Carmelitas first appeared on The Domestic Rebel.

This Chocolate Mousse is incredibly creamy, airy, cloud-like and SO chocolaty – and the best part is, there’s no eggs or complicated steps!

It’s been so hot here that I have been dreading any time I have to cook, whether it be a simple lunch or an actual baked good.

My kitchen is basically off-limits until October when it’ll finally, mercifully, cool down. Or until I can figure out how to microwave everything and make sure it’ll taste good. That’s the kicker!

But thankfully I have hacked this mousse recipe so you don’t have any complicated steps and it tastes AMAZING. Easily one of the best mousse recipes I’ve ever had… and no hard labor required.

Chocolate Mousse

Chocolate mousse reminds me of a cross between pudding and souffle of sorts. It’s got the rich pudding flavor, but the airy, cloudy, whipped texture of a souffle. It’s a lovely combination of the two, but some recipes require you to separate eggs, temper egg yolks, whip egg whites – the whole enchilada. Not this one!

I made sure my recipe was plenty easy with a simple hack to ensure your mousse didn’t compromise on texture or flavor, but still tasted like a proper, gourmet mousse. The secret ingredient? Heavy whipping cream! It replaces the need for whipped egg whites and tempered egg yolks and works beautifully.

And if you’re wondering if it tastes like a glorified chocolate whipped cream – no! It tastes like a proper mousse!

How to Make Chocolate Mousse

This mousse recipe is totally simple and requires a couple pantry staples that will be easy to source, including:

• Semi-sweet chocolate: I like using semi-sweet chocolate, but you can use bittersweet chocolate if you want a less sweet chocolate flavor.
• Heavy whipping cream: aka, what will be our structure for this mousse recipe and will substitute any eggs in this recipe!
• Unsweetened cocoa powder: adds a little extra chocolaty richness to the mousse
• Vanilla extract: for flavor
• Salt: to balance all the sweetness!
• Confectioners’ sugar: to help stabilize and sweeten the whipped cream

The mousse has two components that come together as the mousse. The first component is melting down the chocolate mixture and letting it cool. The second component is whipping the heavy whipping cream until it reaches stiff peaks. You’ll incorporate the chocolate and whipped cream mixture together in three parts (so as not to deflate the whipped cream) and then you’ll essentially have mousse!

Chocolaty, rich, decadent – but addictively light and airy, this Chocolate Mousse cannot be beat! You’re going to LOVE it!

You guys are going to swoon over this stunning mousse recipe!

Have a super sweet day!

xo, Hayley

The post The Best Chocolate Mousse first appeared on The Domestic Rebel.

This No-Bake Oreo Cheesecake is a cookies & cream lovers DREAM! A cool and creamy no-bake cheesecake stuffed with chocolate cookie pieces on a chocolate cookie crust.

Memorial Day is this weekend which means it will be the unofficial kickoff to summer… and you know what that means?

It means it’s hot as heck outside and it’s time to break out all the no-bake recipes!

Thankfully Sacramento has been pretty kind to us lately weather-wise but I know the brutality is coming. I’ll be holding onto the mild spring for just a wee bit longer if you need me!

But let’s talk about this cheesecake, because we all know that’s why you’re here. And I don’t blame you – this stuff is seriously mind-blowing!

No-Bake Oreo Cheesecake

This cheesecake starts with an Oreo cookie crust which is made from crushed Oreo cookies and melted butter. Normally a graham cracker crust would also have some sugar, but since the cookies have plenty of that, we don’t need it here. You’ll simply combine the crushed cookie crumbs with the melted butter and pat it into an even layer into your lightly greased springform pan.

The filling consists of cream cheese (obviously), granulated sugar for sweetness, pure vanilla extract for flavor, and some sour cream for some quintessential cheesecake tanginess. You’ll also fold in some freshly made whipped cream or Cool Whip, if that’s your fancy. And of course, you cannot forget the Oreo crumbs! This is what creates that addictive cookies & cream cheesecake filling.

You’ll fold all the ingredients together until they’re smooth, creamy and fully incorporated, and then pour them into the prepared crust into an even layer. The hardest part is waiting for the cheesecake to chill and set completely, which takes about 8 hours. I like to do this the night before and let it set in there overnight so it’s ready the next day.

Once ready to serve, garnish with some more fresh whipped cream and little Oreo cookie pieces and you’re done!

Tips for Oreo Cheesecake

• For the smoothest cheesecake batter, make sure your cream cheese is at room temperature and not too cold. Cold cream cheese will be lumpy.
• I recommend using freshly-whipped whipped cream in this recipe as it maintains the structure of the cheesecake. Make sure you whip your whipped cream to stiff peaks. Depending on whether or not you use a stand mixer or handheld electric mixer, this could take anywhere from 5-7 minutes.
• Store leftover cheesecake covered with plastic wrap or foil in the fridge for up to 3 days.

This No-Bake Oreo Cheesecake is rich, creamy, chocolaty and SO delicious! You’re going to LOVE the insanely addictive cookies & cream vibes!

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No-Bake Oreo Cheesecake

This No-Bake Oreo Cheesecake is giving all the cookies & cream ice cream vibes! Cool, creamy, no-bake and SO delicious!

Course Cheesecake, No Bake Desserts

Cuisine Dessert

Prep Time 8 hours hours 10 minutes minutes

Total Time 8 hours hours 10 minutes minutes

Servings 12 servings

Ingredients

FOR THE CRUST:

• 28 regular Oreo cookies, finely crushed
• 6 Tbsp unsalted butter, melted

FOR THE CHEESECAKE:

• 1¼ cups heavy whipping cream
• 16 oz (2 packages) cream cheese, at room temperature
• 3/4 cup granulated white sugar
• 1 tsp pure vanilla extract
• 1/3 cup sour cream
• 6 regular Oreo cookies, coarsely crushed
• Additional fresh whipped cream and Oreos for garnish, optional

Instructions

• Lightly grease the bottom of a 9" round springform pan with cooking spray; set aside. Meanwhile, in a medium bowl, combine the Oreo cookie crumbs and the melted butter and stir until moistened. Pour the crumbs into the prepared pan and pat into an even, compact layer with your hands. Freeze for 10 minutes while you prepare the filling.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until stiff peaks form, about 5-7 minutes. Spoon the whipped cream into a medium bowl and set aside.
• To the stand mixer bowl you just used, cream together the cream cheese and granulated sugar with the paddle attachment until creamy and smooth, about 1 minute on medium speed. Stop and scrape down the bottom and sides of the mixer, then add in the vanilla extract and the sour cream and mix well, stopping to scrape down the bowl as needed. Stir in the coarsely crushed Oreo crumbs.
• Fold the whipped cream into the cream cheese mixture gently with a rubber spatula until no streaks of whipped cream remain. Spread the filling evenly over the crust layer. Cover with plastic wrap or foil and refrigerate until set and firmed, about 8 hours, or overnight.
• Just before serving, if desired you can garnish with more fresh whipped cream and Oreo cookie pieces.

This cheesecake is so sinfully delicious! If you’re a fan of cookies & cream, you’re going to LOVE this!

Have a super sweet day!

xo, Hayley

The post No-Bake Oreo Cheesecake first appeared on The Domestic Rebel.

This Flourless Chocolate Cloud Cake is exceptionally fudgy, surprisingly simple to make and is gorgeous to boot!

Mother’s Day is fast approaching and I am trying to figure out how to throw my mom a good one this year! We both have joined Weight Watchers so we are watching our food consumption, but I also want us to have something to celebrate her special day since she’s the best momma.

If you’re also looking for an easy, show-stopping dessert for Mother’s Day or any day of the year, this is the recipe you need to bookmark! It is outstanding!

Flourless Chocolate Cloud Cake

This recipe comes from Richard Sax and is called a cloud cake because it has a cloud-like appearance due to the meringue topping. I know – meringue sounds difficult, but I promise, the cake does all the work for you!

Flourless chocolate cake has simple pantry ingredients, including:

• Bittersweet chocolate: I like to use a high quality chocolate since chocolate is the star in this recipe! Guittard or Ghirardelli are great.
• Unsalted butter: adds great flavor and is the fat component
• Large eggs: we’re going to separate them
• Sugar: for sweetness
• Espresso powder: as a chocolate flavor enhancer
• Vanilla extract:  for flavor

Making Flourless Chocolate Cloud Cake

Making the cake is pretty easy, if not a tad labor intensive… but it is more than worth it for the fudgy, irresistible pay off.

You’ll simply melt the butter and chocolate together until combined and glossy, then cool slightly and mix it into a bowl with sugar, 4 egg yolks + 2 whole eggs. Add in the vanilla and espresso powder to combine. Then in a separate bowl, you’ll beat the egg whites until they reach glossy, soft peaks and fold the whites into the chocolate mixture.

Pour the batter into a greased and lined springform pan and bake! The cake will come out tall and puffy but will soon deflate and create this crackly, crater-ish appearance with these chocolate meringue shards on top. It’s very architectural and cool and does evoke the feelings of a sharp, dark cloud.

But the inside is the magic: fudgy, rich, almost melt-in-your-mouth like a pudding. Combined with those delicate, airy, snappy meringue pieces, it is HEAVENLY. Truly a remarkable cake you MUST try!

Recipe adapted from here

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Flourless Chocolate Cloud Cake

This Flourless Chocolate Cloud Cake is fudgy, thick, melt-in-your-mouth deliciousness with delicately crispy meringue pieces on top that's absolutely remarkable!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Ingredients

• 8 oz high quality bittersweet chocolate, coarsely chopped such as Ghirardelli or Guittard
• 1/2 cup unsalted butter, cubed, at room temperature
• 6 large eggs
• 1 cup granulated white sugar
• 1 Tbsp instant espresso powder, optional but recommended
• 1 Tbsp pure vanilla extract

Instructions

• Preheat oven to 350℉. Line a 9" round springform pan with a parchment paper round and lightly grease with cooking spray; set aside.
• In a microwave safe bowl, combine the cubed butter and chopped chocolate and microwave on HIGH power in 20-30 second increments, stirring until melted and smooth. Set aside to cool.
• Meanwhile, separate 4 of the eggs among two bowls, placing the egg yolks into a larger bowl and the egg whites into a smaller bowl. Add two whole eggs in with the yolks. Mix 1/2 cup of the sugar with the yolk mixture until smooth and combined. Slowly whisk in the warm chocolate mixture, followed by the espresso powder and vanilla extract.
• To a clean, dry stand mixer bowl, add the egg whites and attach the whisk attachment. Whip on medium-high power, slowly adding in the remaining 1/2 cup sugar, until egg whites reach soft, glossy peaks, about 5-7 minutes. Fold half of the egg whites into the chocolate mixture, then fold in the remaining egg whites carefully until no streaks of white remain.
• Pour the batter into the prepared pan and smooth out into an even layer. Bake for 35-40 minutes or until the top has puffed and the center is no longer wobbly. Be careful not to bake beyond this point.
• Let the cake cool in the pan on a wire rack. The center of the cake will sink as it cools, creating a kind of crater-ish appearance which is what we want! Allow the cake to cool completely before cutting into slices.

Notes

Due to the limited ingredient list and chocolate being the star of the recipe, I highly suggest using a high quality chocolate bar for this recipe. My favorites are Ghirardelli, Guittard, or Scharffenberger. 

Instant espresso powder adds a wonderful extra richness and depth to the chocolate flavor. It will not make the cake taste coffee-like. You may omit if you wish.

This cake is SO dreamy! I hope you love it!

Have a super sweet day!

xo, Hayley

The post Flourless Chocolate Cloud Cake first appeared on The Domestic Rebel.

This Best Ever Chocolate Snack Cake is perfect for when you need a small chocolate cake quickly! It’s moist, flavorful, super chocolaty and SO simple!

I don’t know what it is, but lately my body has been craving chocolate almost insatiably. I went from being meh about chocolate to being a certified chocoholic.

I mean, not that there’s anything wrong with that necessarily. Everything in moderation, right? But chocolate was never my go-to and now I cannot get enough.

But since I don’t need a whole, normal-size chocolate cake lying around my apartment tempting me all hours of the live long day, I figured I’d better brainstorm a recipe that was smaller in size but delivered that delicious craving.

Chocolate Snack Cake

First things first: what’s a chocolate snack cake? Snack cakes are becoming more popular and they’re essentially a one layer cake made in a small 8″ or 9″ round or square pan. They’re great when you’re craving an actual cake but don’t need the whole enchilada of a layer cake or sheet cake. I love how simple they are to whip up!

This cake has some pretty standard cake ingredients, including all-purpose flour, sugar, unsweetened cocoa (of course!), salt, baking soda, vanilla extract, vegetable oil, a little vinegar which interacts with the baking soda to help create a lovely crumb, and a secret ingredient to help really jazz up this cake. That ingredient is brewed black coffee and it is my secret weapon for the BEST chocolate cakes ever. Don’t worry; it won’t make your cakes taste like mocha or coffee; instead, the coffee mixes with the cocoa powder and richens the chocolate notes, creating a deeper chocolate flavor.

You’ll also need to frost your little snack cake which can be easily done by combining some softened butter, cocoa powder, vanilla extract, heavy cream, and confectioners’ sugar whipped together until nice and creamy. I’m all about easy recipes here, and this one is no exception!

Tips for Chocolate Snack Cake

• Make sure you use a toothpick or a cake tester to test the cake for doneness. The cake tester should come out clean or with moist, but not wet, crumbs.
• You can bake the cake in an 8″ round or square pan or a 9″ round pan. I used an 8″ round pan. The baking times should be similar enough, but if you use the larger size (9″), check for doneness sooner.
• Wait for the cake to cool completely before frosting it so the frosting doesn’t melt.
• The cake can be stored covered at room temperature for up to 5 days.

This rich, chocolaty Chocolate Snack Cake is easily going to be my new favorite, and I hope it’ll become yours too!

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Best Chocolate Snack Cake

This Best Ever Chocolate Snack Cake is my go-to for an easy, moist, deliciously chocolaty snack cake that comes together quickly and satisfies my chocolate cravings!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Ingredients

FOR THE CAKE:

• 1½ cups all-purpose flour
• 1 cup granulated white sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp baking soda
• 1/3 cup vegetable oil
• 1 tsp pure vanilla extract
• 1 Tbsp white vinegar
• 1 cup brewed black coffee, at room temperature

FOR THE FROSTING:

• 1/4 cup unsalted butter, softened
• 1/4 cup unsweetened cocoa powder
• 1 tsp pure vanilla extract
• 2-4 Tbsp heavy cream
• 1½ cups confectioners' sugar
• Rainbow sprinkles for garnishing, optional

Instructions

• Preheat oven to 350℉. Grease a 8" or 9" round light metal baking pan with cooking spray and set aside. If desired, you can place a parchment paper round in the bottom of your pan for added security.
• In a medium bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until just combined. Add in the vegetable oil, vanilla extract, vinegar and room temperature coffee to the dry ingredients and whisk until fully incorporated, taking care to scrape the bottom and sides of the bowl. Pour the batter into the prepared pan.
• Bake for 25-35 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely before inverting onto a wire rack or cake plate.
• For the frosting: In a large bowl, cream together the softened butter, cocoa powder and vanilla extract together with a handheld electric mixer on medium-low speed. Add in the confectioners' sugar and the heavy cream and continue mixing until it all comes together in a soft and creamy frosting.
• Spread the frosting evenly over the top of the cooled cake. Sprinkle with rainbow jimmies if desired. Store any leftover cake airtight at room temperature, for up to 5 days.

Notes

You read the recipe correctly; there are NO eggs in this recipe. The vinegar and baking soda react together creating a lovely texture that replaces the need for eggs here, along with the oil adding enough moisture. In other words, minus the frosting, this cake is vegan.

This cake is so moist, richly chocolaty and divine! I know you’re going to love it!

Craving more cocoa? Check out this chocolaty recipe!

Ultimate Chocolate Chip Cookie Bars

Have a super sweet day!

xo, Hayley

The post The Best Chocolate Snack Cake first appeared on The Domestic Rebel.

These Brown Butter Brookies are a combination of brown butter chocolate chip cookies and fudge brownies in one decadent bar!

Happy March!

I cannot believe it is nearly springtime! Even though Sacramento is currently experiencing what could best be described for us as torrential rain storms and a freeze warning?!, I know the heat is coming!

Meanwhile, I am trying to brainstorm some fun spring recipes for you, along with some classic recipes to have in your arsenal. Who doesn’t want a brookie recipe?! Let’s talk about this one!

Brown Butter Brookies

Brookies are bars that consist of a chocolate chip cookie layer and a fudge brownie layer baked together into one decadent bar. They are a little bit more labor intensive than a regular recipe since you have to make both a brownie batter and a cookie dough, but boy, are they worth it. This particular recipe is for browned butter chocolate chip cookie dough which is out of this world amazing.

For the cookie portion, you’ll need the usual ingredients: butter, brown and white sugars, egg, vanilla extract, leavening, salt, flour, and chocolate chips. Super simple! Instead of using regular softened butter, we’re going to brown the butter to make it nutty, caramelized and fragrant – this deepens and elevates the flavor of the cookie dough. It is an extra step that is so delicious!

For the brownie portion, you’ll need: butter, sugar, eggs, vanilla extract, flour, cocoa powder, baking powder, and salt. Another simple brownie recipe scaled down since we are stacking essentially two recipes together into one bar.

How to Brown Butter

If you’ve never browned butter before, it’s a simple process but requires you to keep a watchful eye on the pan, as it transforms from golden brown to burned and useless quickly! You’ll place the butter into a small saucepan and cook over medium-low heat until it melts, then allow it to keep cooking past the melting point. It’ll look like not much is happening, but then you’ll notice it start to bubble up and foam and you’ll see little browned bits forming on the bottom of the pan. Swirl the pan around a little bit and pull it when the butter is amber in color and fragrant. Do not step away as it can blacken quickly!

These bars are so delicious with the rich and complex addition of brown butter. I recommend using a higher quality chocolate chip, such as Guittard or Ghirardelli, to really bring out that delicious chocolate flavor.

Brown Butter Blondies are sure to become a new hit with your family and friends!

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Brown Butter Brookies

These Brown Butter Brookies combine brown butter chocolate chip cookie bars and fudge brownies into one decadent, dreamy bar!

Course Bars, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 15 bars

Ingredients

For the COOKIE DOUGH:

• 12 Tbsp (1½ sticks) unsalted butter, divided, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup granulated white sugar
• 1 large egg
• 1 large egg yolk
• 1 Tbsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips (I like Guittard)

FOR THE BROWNIES:

• 1/2 cup unsalted butter, melted
• 1 cup granulated white sugar
• 1 tsp pure vanilla extract
• 2 large eggs
• 1/3 cup cocoa powder (Dutch process or unsweetened)
• 1/2 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions

• Preheat your oven to 350° degrees Fahrenheit. Line a 13x9" light metal baking pan with foil or parchment, extending the sides of the foil or paper over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
• First, make your cookie dough. Place 4 Tbsp of the softened butter into a large bowl and set aside. Place the remaining 8 Tbsp softened butter into a small saucepan over medium-low heat and cook until melted. Continue cooking until mixture foams and bubbles and the butter begins to brown, about 5-7 minutes. Watch it carefully so it doesn't burn! Pour the browned butter, including all of the bits in the bottom of the pan, over the softened butter in the bowl you set aside earlier. Stir together until it is all melted together.
• To the butter bowl, add the sugars and mix well, followed by the vanilla extract, egg, and egg yolk, mixing well after each addition. Add in the flour, baking powder and baking soda, and salt and mix until just barely combined. Stir in the chocolate chips. Press the cookie dough mixture evenly into the prepared pan. Set aside.
• For the brownies: In a medium bowl, combine the melted butter, granulated sugar and vanilla and stir until combined and shiny, about 1 minute. Add in the eggs, stirring well, followed by the cocoa powder, flour, baking powder and salt until just combined. Pour the brownie batter evenly over the cookie dough layer and try to cover the cookie dough layer as much as possible with the brownie batter.
• Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool completely before cutting into squares.

Notes

I recommend using a higher quality chocolate chip and cocoa powder for this recipe since it is such a simple recipe. For this, I love Guittard or Ghirardelli chocolate chips and/or cocoa powders. They both make excellent chocolate products.

When I tell you I could NOT stop eating these! They are divine!

Want some more brownie goodness? Check out this recipe…

Copycat Cosmic Brownie Cookies

Have a super sweet day!

xo, Hayley

The post Brown Butter Brookies first appeared on The Domestic Rebel.

These Brown Butter Chocolate Chip Cookies are sinfully delicious and a fun way to elevate a classic cookie!

So the world is.. kinda crazy right now? And speaking from experience, when I am stressed, I need comfort! Bring on the cozy clothes and comfort food please and thank you!

I figured I would focus on making some classic, comforting recipes to have in my arsenal that would be delicious for me and my neighbors to snack on, but also good for you guys too! And who doesn’t love an elevated chocolate chip cookie?!

About these cookies…

Brown Butter Chocolate Chip Cookies

These cookies are just like your regular chocolate chip cookies but made with browned butter instead of regular softened butter. What is browned butter, you ask? It is unsalted butter that you cook slowly on the stove in a pot until it melts, and then you continue cooking it after it melts until it caramelizes and well, browns. These little browned bits of butter will form on the bottom of the pan and the butter will have a fragrant nutty smell to it and may turn amber in color.

But be careful, because browned butter goes from gorgeous amber and perfectly golden to burned in a flash, so don’t walk away from the stove when you’re browning it! If it burns, it is useless.

Other ingredients in these cookies are:

• Granulated sugar and brown sugar: for sweetness and that chewy, molasses-y texture chocolate chip cookies are known for
• Pure vanilla extract: for flavor!
• Egg and egg yolk: for structure and the yolk is for added chewiness
• Baking powder & baking soda: leavening agents to help the cookie maintain its structure and puff up and spread just enough
• All-purpose flour: for the structure of the cookie
• Salt: for flavor and balance
• Chocolate chips: I use two types of chocolate chips in this recipe – dark chocolate and semi-sweet chocolate chips. I love the combination of the traditional semi-sweet chocolate chip mixed with the deeper richness of a dark chocolate chip. You can, however, use all of one or the other.

The Dough

The dough can be baked straight away after being made, but I recommend chilling the dough for an hour or two to let the flavors merry together and get that browned butter flavor really incorporated into the dough. This really deepens the flavor so much and helps prevent a ton of spreading.

Buttery, nutty, soft and chewy Brown Butter Chocolate Chip Cookies need to be put on your table, STAT!

*adapted from Sarah Kieffer’s 100 Cookies book

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Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are sinfully delicious and an elevated twist on a classic. Brown butter adds a seductive nuttiness and rich flavor to these soft and chewy cookies.

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 24 cookies

Ingredients

• 12 Tbsp (1½ sticks) unsalted butter, divided, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup granulated white sugar
• 1 Tbsp pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips such as Guittard
• 1/2 cup dark chocolate chips such as Guittard
• Fleur de sel for sprinkling on top, optional

Instructions

• First, brown your butter: Place 8 Tablespoons of the butter into a small skillet or saucepan and cook over medium-low heat until melted. Once melted, do not step away as it will brown very quickly! Butter will start to foam, bubble and spit as it cooks, so swirl the pan occasionally and you will soon notice small browned bits at the bottom of the pan. Remove from the heat when it smells nutty and fragrant and is amber in color.
• In a large bowl, add the remaining 4 Tbsp softened butter and pour the hot browned butter (scraping all the browned bits from the bottom of the pan in there, too) into the bowl and combine the two until the softened butter has melted as well. Add in the brown and granulated white sugars and mix well, followed by the vanilla extract, egg, and egg yolk, mixing well after each addition.
• Add the flour, baking powder, baking soda and salt to the bowl and mix until the dough just barely comes together. Stir in the chocolate chips. Scoop into Tablespoon-size balls and place on parchment-lined baking sheets. Refrigerate, loosely covered with plastic wrap, for at least 2 hours to allow the flavors to meld and deepen. Or, you can bake straight away.
• Preheat oven to 350° degrees F. Place the dough balls 2" apart on the baking sheets. Bake for 10-12 minutes, rotating pans halfway through baking time to ensure even baking, then remove from the oven and allow to cool on the baking sheets. If desired, sprinkle the tops of the still-warm cookies with fleur de sel.

Notes

I recommend using Guittard or Ghirardelli baking chips. When you're making a simple recipe with simple ingredients, I like to use high quality ingredients to allow the recipe to really shine. Guittard and Ghirardelli are excellent chocolate brands I recommend for baking.

These cookies are seriously life-changing and just as easy to bake for every day. I hope you enjoy them!

Have a super sweet day!

xo, Hayley

The post Brown Butter Chocolate Chip Cookies first appeared on The Domestic Rebel.

This Easy Almond Roca Toffee is SO incredible, is surprisingly simple to make and is the perfect combination of sweet and salty!

I cannot believe Christmas is just three weeks away!

If you need me, I’ll be cranking out as many Christmas recipes as I can in the little time I have left. But first, I had to kick off this week with this Easy Almond Roca! If you’ve never made homemade candy before, it can seem intimidating. Believe me – I avoided candy thermometers like the plague for the longest time. But I promise, this toffee is very simple!

Easy Almond Roca

This Easy Almond Roca has a few simple ingredients that you probably have on hand, including:

• Butter: I use unsalted since I’m adding salt to the toffee mixture
• Granulated sugar: for sweetness and the structure of the toffee
• Water: to help with the cooking process
• Salt: to counter some of the sweetness
• Pure vanilla extract: for flavor and sweetness

You’ll simply boil your toffee ingredients, stirring occasionally with a wooden spoon, until your toffee reaches 305 degrees F on a candy thermometer. While I don’t recommend making toffee without a thermometer, it can be done if you’re more experienced. 305 degrees F on a candy thermometer is known as “hard crack stage” and your toffee will be richly golden brown, almost like the color of a raw almond.

Then, to make it Almond Roca, we’ll add semi-sweet chocolate on top when the toffee is still hot and allow it to melt. While it is still wet, we’ll sprinkle on some toasted chopped almonds. Using roasted almonds is preferred because it really adds a little something extra.

This Almond Roca is buttery, crunchy, sweet, salty and SO irresistible and will make excellent gifts for the holidays!

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Easy Almond Roca

This Easy Almond Roca can be made from a few simple pantry ingredients and yields snappy, sweet and salty gourmet candy!

Course Candy, Dessert

Cuisine American, Dessert

Prep Time 3 hours hours 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, cut into cubes
• 1 cup granulated white sugar
• 1/4 cup water
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 2/3 cup chopped roasted, unsalted almonds

Instructions

• Line an 8x8 square pan with parchment paper and allow the parchment sides to hang over the edges of the pan for easier removal later. Set aside. Meanwhile, measure out your vanilla and set it out next to your stove so it is ready when you are.
• In a medium heavy bottomed pot, add the cubed butter, granulated sugar, water, and salt and turn the stove to medium heat. Cook, stirring gently occasionally with a wooden spoon, until butter melts and sugar dissolves. Once the mixture begins to come to a boil, attach a candy thermometer to the pot.
• Allow the mixture to boil, stirring occasionally with a wooden spoon until mixture reaches 305° degrees F on the candy thermometer, also known as hard crack stage. The toffee should be the color of a raw almond. Depending on your stove, this could take anywhere from 10-20 minutes. Once it reaches 305° degrees, remove the pan from the heat and stir in the vanilla extract; note that the vanilla will cause the mixture to bubble and foam violently, so be careful.
• Pour the toffee into the prepared parchment-lined pan in an even layer. Let set for about 5 minutes. After 5 minutes, sprinkle the top of the toffee with the semi-sweet chocolate chips in an even layer. Cover the pan with foil and let set for another 5 minutes. Remove the foil and spread the now melty chocolate chips in an even layer using an offset spatula. Sprinkle with the chopped almonds.
• Allow the toffee and chocolate to set completely at room temperature, or you can expedite this process by refrigerating the pan.

Notes

I recommend using roasted, unsalted almonds for a great toasted almond flavor. If you can't find these, you can lightly toast your own almonds by purchasing raw almonds and toasting them over medium-low heat in a dry skillet for a few minutes or until nutty and fragrant. 

This sweet and salty toffee is sure to be a huge hit in your Christmas gift baskets!

Love candy recipes? Check out this recipe…

CHURRO TOFFEE

Have a super sweet day!

xo, Hayley

The post Easy Almond Roca first appeared on The Domestic Rebel.