These nutty spelt cookie cups filled with smooth, creamy chocolate curd and topped with chocolate covered macadamia nuts make for a festive holiday dessert or a treat for any occasion. Instead of chocolate covered nuts, you can garnish them with some chantilly cream.
Preheat the oven to 190C/375F. Lightly grease a 24-hole mini muffin pan with a bit of melted butter.
In a medium bowl, whisk together the spelt flour, baking soda and sea salt. Using an electric mixer, beat butter and raw sugar until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture until combined.
Roll the dough into 1-inch balls and place in the muffin pan. Bake 10-12 minutes until golden brown.
Remove from oven and use the back of a shot glass to press down into the center of each cookie ball, creating an indentation deep enough for the filling. Cool completely before removing from the pan.
For the filling: Whisk egg yolks, evaporated milk, and raw sugar in a medium saucepan until combined. Add in butter and cook on medium heat, whisking constantly, until thick. Turn off the heat. Stir in vanilla extract and chopped chocolate until smooth and well-blended. The curd will firm up more when it’s cold.
Fill the cookies cups with chocolate cream and top with a chocolate coated macadamia nuts and some sprinkles if desired. You won’t need the whole batch of chocolate filling. Save the rest in a jar in the fridge for up to about a week.
White Chocolate Cranberry Rice Krispie Treats are full of marshmallows, dried cranberries and white chocolate chips. This rice krispie treat recipe is topped with a simple, spiced vanilla glaze to make them even more delicious!
White Chocolate Cranberry Rice Krispie Treats are perfect any time of the year, but especially during the holiday season. I absolutely love rice krispie treats and this fall/winter version is one of my favorites! I love serving these at Thanksgiving and Christmas. You don’t have to add the vanilla glaze to the top and I’m going to warn you that it does make them a bit messier to eat, but the flavor is incredible so you need to give it a try at least once.
How to make the best Rice Krispie Treats
The key to making the best rice krispie treats is more marshmallows! Of course there are lots of marshmallows in the recipe that are melted with the butter, but the trick is to add MORE marshmallows after you have mixed the cereal in. These marshmallows will soften, but keep their shape, and they make every rice krispie treat recipe taste better.
Try adding 1-2 cups of marshmallows to your favorite rice krispie treat recipe, and I promise you’ll love it even more! Just make to sure to wait until after you’ve mixed the cereal in so that the mixture isn’t still hot enough to completely melt the additional marshmallows.
Ingredients in White Chocolate Cranberry Rice Krispie Treats
1/4 cup butter
2 (10-oz) bags mini marshmallows, divided
6 cups rice krispie cereal
1/2 cup dried cranberries (add more if you’d like!)
1/2 cups white chocolate chips
Vanilla glaze
2 Tbsp butter, melted and cooled for a few minutes
1 1/2 cups powdered sugar
1/2 tsp ground nutmeg
1 tsp salt
2 Tbsp milk
2 Tbsp heavy whipping cream
1 tsp vanilla extract
How to make White Chocolate Cranberry Rice Krispie Treats
Prepare a 9X13 pan by spreading softened butter all over the bottom and sides of the pan. I like to do this by placing a sandwich bag over my hand like a glove and then using my fingers to spread the butter all around. You can use cooking spray also, but you’ll be able to taste it since you don’t bake the rice krispie treats and I prefer the taste of butter!
In a large stockpot, melt the butter over medium-low heat. Add 1 1/2 bags of marshmallows and stir over low heat just until barely melted and smooth.
Remove from heat and add the cereal and cranberries. Mix to combine and then add the remaining marshmallows and white chocolate chips. Pour the mixture into the prepared pan and press with your hand until evenly distributed in the pan. (You can use that same sandwich bag that is coated with a little bit of butter to do this if the mixture is sticking to your fingers!)
Let cool for about an hour and then slice and serve. Drizzle with a vanilla glaze if desired.
How to make a spiced vanilla glaze
In a large bowl, mix together the powdered sugar, nutmeg and salt.
In a small bowl, mix the melted butter, milk, cream and vanilla. Make sure to let the butter cool for a few minutes before adding the milk and cream so they don’t curdle!
Whisk the butter mixture into the sugar mixture until smooth. If the glaze is too thick, add a little bit more milk, a tablespoon at a time until the glaze reaches your desired consistency.
Pour over cooled rice krispie treats – I like to do this after they are sliced and right before serving. I like to put the glaze in a condiment bottle so that it is easy to squirt out the perfect drizzle. Some people may not want the glaze and you may not want the kids to have the glaze all over their hands!
White Chocolate Cranberry Rice Krispie Treats
White Chocolate Cranberry Rice Krispie Treats are full of marshmallows, dried cranberries and white chocolate chips. This rice krispie treat recipe is topped with a simple, spiced vanilla glaze to make them even more delicious!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: white chocolate cranberry rice krispie treats
Servings: 16
Ingredients
1/4cupbutter
210-oz bags mini marshmallows, divided
6cupsrice krispie cereal
1/2cupdried cranberriesadd more if you’d like!
1/2cupswhite chocolate chips
Vanilla glaze
2Tbspbuttermelted and cooled for a few minutes
1 1/2cupspowdered sugar
1/2tspground nutmeg
1tspsalt
2Tbspmilk
2Tbspheavy whipping cream
1tspvanilla extract
Instructions
Prepare a 9X13 pan by spreading softened butter all over the bottom and sides of the pan. I like to do this by placing a sandwich bag over my hand like a glove and then using my fingers to spread the butter all around. You can use cooking spray also, but you’ll be able to taste it since you don’t bake the rice krispie treats and I prefer the taste of butter!
In a large stockpot, melt the butter over medium-low heat. Add 1 1/2 bags of marshmallows and stir over low heat just until barely melted and smooth.
Remove from heat and add the cereal and cranberries. Mix to combine and then add the remaining marshmallows and white chocolate chips. Pour the mixture into the prepared pan and press with your hand until evenly distributed in the pan. (You can use that same sandwich bag that is coated with a little bit of butter to do this if the mixture is sticking to your fingers!)
Let cool for about an hour and then slice and serve. Drizzle with a vanilla glaze if desired.
Vanilla Glaze
In a large bowl, mix together the powdered sugar, nutmeg and salt.
In a small bowl, mix the melted butter, milk, cream and vanilla. Make sure to let the butter cool for a few minutes before adding the milk and cream so they don’t curdle!
Whisk the butter mixture into the sugar mixture until smooth. If the glaze is too thick, add a little bit more milk, a tablespoon at a time until the glaze reaches your desired consistency.
Pour over cooled rice krispie treats – I like to do this after they are sliced and right before serving. I like to put the glaze in a condiment bottle so that it is easy to squirt out the perfect drizzle. Some people may not want the glaze and you may not want the kids to have the glaze all over their hands!
How do you keep Rice Krispie Treats soft?
Here are several ways to keep rice krispie treats soft. They’re simple, but effective!
Make sure to not use stale marshmallows. Seriously. Rice Krispie Treats are not the treat to use up those old, hard marshmallows! Recently purchased marshmallows work best.
Watch that you don’t overcook. You want to heat the marshmallows until they’re soft and beginning to lose shape.
Always remember the butter. The marshmallow-butter combination helps keep the treats soft and chewy, so don’t leave it out or reduce the measurement.
Don’t chill in the refrigerator. Even if you want them to set quickly, I find this just dries the marshmallow treats out more quickly.
Store in an airtight container on the counter top.
White Chocolate Cranberry Rice Krispie Treats are full of marshmallows, dried cranberries and white chocolate chips. This rice krispie treat recipe is topped with a simple, spiced vanilla glaze to make them even more delicious!
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I brought this recipe home to my mother when I was a first grader at Lincoln Elementary School in Huntsville, AL. Our teacher, Mrs. Menotti, let us make it in class and then printed out copies for each student to keep. Every time we even mention it now Mama always stops and says “That is the best hot chocolate I’ve ever had.” It is the creamiest, milkiest, chocolatiest hot chocolate mix you’ll ever taste!
It makes a bunch and is perfect for gifts. I like to put it in little mason jars and tie ribbons around the tops of them. The only thing required to make it is a large dishpan or other container, and something to stir with!
You’ll need: Powdered coffee creamer, dry milk powder (also called instant milk), Nesquik chocolate milk powder, and powdered sugar.
I don’t recommend using another brand of chocolate milk powder but I do use generic in everything else. That Nesquik is also good to get because it comes in a standard size that the recipe calls for. Keep in mind this recipe is over forty years old just with us. No telling how long it had been in my teacher’s files.
Dump all of your ingredients, in the quantities called for in the recipe card at the bottom of this post, into a large dishpan. I use my old faithful red sterlite dishpan.
Stir that all up good. A whisk is best because it will get out any lumps, but a large spoon will do.
You know, in my second cookbook, I had “stir by hand” in a lot of the recipe instructions. I had a very kind junior editor email me as she was going through the book to ask if I meant to literally use your hand to stir the batter. 😉 We changed all of those instructions to “Stir with a large spoon.”
Just get it all incorporated and you’re good to go!
I divide mine up among mason jars and put lids on them for gifting. Whatever I’m keeping for our use just goes in a sealed container to keep it dry and fresh.
These are so pretty! It would be a lovely hostess gift for Thanksgiving, too!
To make a cup, fill coffee cup about 1/3 full with mix, add hot water, and stir!
Enjoy this beloved recipe from my childhood. ❤️
Homemade Hot Chocolate Mix
Ingredients
1Box Instant powdered milkEnough to make 8 quarts
16 ounce containerpowdered coffee creamerAbout a cup and a half
12.2 pound boxNestle’s Quik
1poundpowdered sugar
Instructions
Mix all ingredients together in large container. Store in sealed container until ready to use.
To make hot cocoa, fill mug 1/3 full with mix and add hot water, stir.
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