character treat

Peanut Butter Mickey Mouse Rice Krispie Treat Pops

January 20, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Peanut Butter Rice Krispie Treat Pops // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found throughout the Disneyland resort.

Are your eyes deceiving you? Is that the iconic Mickey Cookie… on a rice krispie treat?! Disney sure knows what they’re doing with the treats. Combining two of my favs from the parks, and then covering them in peanut butter and chocolate? YES please! And besides being so tasty, our latest recipe is so easy to make too.

With most all of the holiday treats cleared out of the cases now, most of us treat lovers have been anxiously awaiting what’s next. Well, it seems every day something new is slowly trickling in. This crispy rice treat is the standard treat pop, with a thin layer of peanut butter coating on the front to represent the Mickey Mouse cookie, and chocolate icing and sprinkles (instead of the nonpareils like the cookies) for decoration.

Kids can help a lot here too! From dipping the rice krispie treats to adding sprinkles. All levels of experience can participate.

BONUS: if you really love peanut butter and you want to make this even more peanut butter-y, go ahead and add in about a 1/2 cup of peanut butter chips (you’ll have extra left over from the bag) when you mix in the crisped rice cereal.

So, if you’re a peanut butter chocolate lover, I really think you’ll love this recipe. There’s a great balance so that one ingredient doesn’t necessarily overpower the others (sometimes peanut butter can do that). And they just come together so quickly and easily, that you can double or triple this if you’re in need of a class treat or something for a pot luck (please take photos and send them to me if you bring these to a pot luck). And remember, lots of helpful tips below the recipe, so please read it all the way through before starting.

Peanut Butter Mickey Mouse Rice Krispie Treat Pops

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Author: Elana Lepkowski
Yield: 3–4 Peanut Butter Mickey Mouse Rice Krispie Treats 1x

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Description

Crispy, chewy Mickey Mouse Rice Krispie Treats are dipped in peanut butter sauce and topped with chocolate icing and sprinkles just like the iconic Mickey Mouse cookie. A Disneyland-inspired treat.

Ingredients

Scale

For the rice krispie treat:

2 tablespoons butter, unsalted
157 g (2 cups) mini marshmallows or 20 regular sized marshmallows
2 cups crisped rice cereal

For the topping:

3/4 cup peanut butter chips
1/2 teaspoon refined coconut oil
1–1/2 ounces semisweet chocolate
sprinkles

Tools:

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Instructions

For the rice krispie treat:

Before beginning, line a 8×8″ baking pan with parchment for thinner treats (you should yield 4 with the cutter listed above), or a loaf pan for thicker treats (you’ll yield 3 using cutter above).
Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
Immediately dump in the crisped rice cereal and mix to combine.
Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers). Set aside for at least an hour in the refrigerator so that the mixture can firm up enough to cut shapes.
Once firm, use parchment to lift out cereal and marshmallow mix. Use a Mickey Mouse shaped cutter to cut out shapes and set aside.

For the decorations:

In a small saucepan over medium-low heat, combine the peanut butter chips and the coconut oil.
Continually stir until smooth and no lumps remain.
Remove from heat and pour into a shallow, flat bottomed, heat-proof bowl.
Dip the smooth side of each treat into the sauce, setting aside on a parchment lined sheet pan until all are coated. Refrigerate through the next step to harden.
Then, melt semisweet chocolate in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. You can also melt directly in a heavy duty, heat safe, piping bag using the same microwave method (I find this easiest when I will be piping without a tip on the bag).
Remove the treats from the fridge and transfer chocolate to a heat-proof piping bag. Chocolate should be warm, not hot. Cut the tip from the piping bag.
For each treat, pipe 5 sided stars (without filling in the centers, since it should look like the cookie decoration) on each ear, and in the center of the treat. Immediately cover the chocolate with sprinkles. Set aside and repeat with remaining treats.
Let the treats sit at least 30 minutes for the chocolate to harden, and then enjoy!

Notes

These scale very easily at a 1:1 ratio of marshmallows to cereal. Mini marshmallows you can scoop but I like to weigh out the regular or jumbo sized marshmallows. The butter though you do not necessarily need to scale along with the other ingredients. 1-3 cups use 2 tablespoons, 3-5 cups use 3 tablespoons.
Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
You can add in a 1/2 cup of peanut butter chips when combining the cereal to the marshmallows for extra peanut butter flavor.
You can combine some extra rice krispie treat scraps into the mold to shape additional Mickey Mouse treats.
To smooth out the chocolate when piping the decoration, use a scribe or toothpick to move the chocolate into the pattern you’d like while also removing any air bubbles.
Treats can be kept in an air-tight container for up to 3 days.

Keywords: treat, chocolate, marshmallow, Mickey Mouse, peanut butter, rice krispie, crispy treat

Mickey Mummy Macarons

October 21, 2019 by Elana Lepkowski 1 Comment

Mickey Mouse Mummy Macarons // magicaltreatsathome.com

Where can I find the original treat?

This treat can be found at the Jolly Holiday Bakery in Disneyland.

Need a spooky treat for a Halloween party? Well, these cookies and cream Mickey Mouse shaped Mummy Macarons would be a delicious addition to any cookie spread.

If the idea of French-style macarons scare you silly, don’t be afraid! You just need a gentle hand and these come together fairly easily. One tip I will have for making filled cookies like this, that need a top and a bottom, is that you should really use a stencil to map out how big to make them. Then they’ll all be uniform in size. Just remember to turn the parchment sheet over before you pipe them or you’ll get the outline on your cookies when you bake them (I speak from experience here. Whoops!).

These macarons are not overpoweringly sweet. I hold back on the sugar in the actual cookie part so that you taste more of the center filling. I feel like that gives the overall treat a nice balance. If you feel like this is not sweet enough for you, feel free to add another tablespoon of sugar into the mix.

Once these are baked, kids here can help fill and assemble them. An adult should help melt the candy melts, but since it only ever gets warm, not hot, small hands can hold the piping bag, or spoon, to help create the decorations.

BONUS: now you can create perfectly shaped Mickey macarons without a cookie cutter. Print out our 3″ Mickey Macaron template below and just slip under your parchment when piping! Easy!

3 inch mickey macaron template

1 file(s) 86.41 KB

Download

So let’s get in the kitchen and make these chewy, creamy, sweet treats for Halloween time! Boo to you!

Mickey Mummy Macarons

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Author: Elana Lepkowski
Yield: 3 large Mickey Mummy Macarons 1x

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Description

Enjoy these cookies and cream filled Mickey Mouse Mummy Macarons this Halloween season, or any time of year! A Disneyland-inspired treat.

Ingredients

Scale

For the macarons:

90g (1 cup) almond flour
120g (1 cup) powdered sugar
70g egg whites, from about 2 large eggs
1/4 teaspoon cream of tartar
40g (3 tablespoons) granulated sugar

For the filling:

35g egg whites, from about 1 large egg
1/3 cup (67 g) sugar
pinch salt
4 ounces (1 stick) unsalted butter, cut into small pieces
1/2 teaspoon of vanilla extract
3–4 Oreo cookies, crumbled into fine pieces, divided
1 drop black food gel paste

Special Tools:

Mickey Mouse cutter

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Instructions

For the macarons:

First sift the almond flour, powdered sugar, and salt back and forth four times between two bowls using a mesh strainer. Set aside.
Line a baking sheet with parchment. Using a pencil, trace 6 Mickey Mouses uses the cutter as a guide, leaving at least an 1″ between shapes. Flip parchment over so that you can still see outlines, but the graphite will not transfer to macarons. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk until slightly foamy. Add in the cream of tartar and whisk until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form.
Sift a third of the dry mixture into the egg whites and fold until barely incorporated, about 10 turns. Repeat twice with remaining dry mix. Mix gently until all of the almond mixture has been absorbed and there are no visible lumps in batter.
Add batter into a piping bag and pipe shapes onto the parchment lined baking sheet. Let the batter sit about 1 hour.
Preheat your oven to 350°f. Place cookies in oven to bake, and then lower the temperature to 300°f. Cook for 17-18 minutes.
Let the macarons cool at least 20-30 minutes before decorating.

For the filling and decoration:

First make the Swiss cookies and cream buttercream frosting by stirring the egg whites, sugar, and salt together over a double boiler (or bowl set over simmering water on the stove), until temperature reaches 160°f.
Pour heated egg whites into the bowl of a stand mixer and beat until glossy, soft peaks form.
When the bowl is cool to the touch, add the butter, one piece at a time, whipping between pieces to incorporate butter, but not fully mixing it in.
Next, add in vanilla extract and black food coloring. Whip everything on high until smooth.
Then, add in 2/3 of the Oreo cookie pieces and stir until well combined.
Place the frosting in a piping bag (with either a round tip attached, or just the tip of the bag cut off) and pipe filling onto bottom half of the macaron. *You may have leftover frosting. Storage instructions in notes below.
Sprinkle reserved cookie pieces on top of the frosting and lightly press the other macaron to top.
Next, melt the white candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
Transfer to a piping bag with the tip cut off, or using a spoon, drizzle over the top of the macaron in a crisscross pattern.
Put two small dots of candy melts where you want the eyes and place the M&M’s there. Then make a small dot in the center of the M&M’s.
Let the macarons set for about 15-20 minutes then enjoy!

Notes

Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
Swiss buttercream heats the egg whites to 160°f to kill off any bacteria.
Leftover buttercream can be stored in the fridge up to two weeks, brought to room temperature, and whipped before using. It can also be stored in the freezer up to 3 months.
Macarons can be stored in the refrigerator up to one week. Let them sit 10-15 minutes to come to room temp before enjoying.

Minnie Witch Shake

October 14, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

The Minnie Witch Shake can be found at Schmoozies! in Disney’s California Adventure Park.

A shake in October?! YES when you live in SoCal! One thing people don’t realize is that here in Southern California, it’s still hot in October, like, 85° hot. And so a spooky Minnie Mouse Witch Shake is definitely in order!

Mint chocolate chip is my favorite old school ice cream flavor (peanut butter cup is my favorite “new school” flavor in case you were interested), but we never have it at home since 1. My husband detests the combination of mint and chocolate together and 2. Mint oil now gives him a migraine. So I just don’t keep it around, but when I see it out I most definitely order it.

And this shake delivered! So, I had to sneak a pint of mint chocolate ice cream home to recreate this recipe for all of you. But first, let me explain a bit about the ingredients. First, as someone pointed out on IG, Disney calls this a mint chocolate chip shake, but the chocolate in mine was not snappy, like chips of chocolate, but rather soft, like cookies. So, for this recipe I’ve blended up mint chocolate chip ice cream and Oreos for that softer, chocolate cookie piece texture. Second, the whipped cream. Now, I don’t know if it’s the stabilizers in the whipped cream or what, but the whipped cream on the shake in the park had a marshmallow-like texture and wasn’t super soft like regular whipped cream. Maybe like cool whip? Maybe, except it’s been so long since I’ve had it I can’t remember exactly what it’s like. Anyways, I have a whip cream dispenser at home that I use so I’m making fresh whipped cream for my shake. However, whatever way you like your whipped cream you should use that!

This recipe is for a single serve shake, but can very easily be expanded to as many shakes as you’d like to make (or made into a few tiny shakes for the kiddos!). I think the glass looks super cute with the orange sanding sugar and the green polka dots, but if you want to make this with less steps, I think you could leave out this part and be fine.

Also, if you are making this with/for kids, I’d use plastic cups and forgo the glass like I’m using in the photos. Kids can dip their cups in warm, not hot, melted chocolate and decorate with the sanding sugar and chocolate candies. I’d even let them pour their shakes and top with whipped cream and sprinkles. Adults can make the chocolate bows beforehand as you’re handling hot chocolate and there’s a risk of burns.

As usual, a few notes below the recipe, so please read through the whole thing first before making. Ok?! Let’s start those blenders!!!

Minnie Witch Shake

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Author: Elana Lepkowski
Yield: 1 Minnie Witch Shake 1x

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Description

Cool off this Halloween with a minty Minnie Witch Shake! A Disneyland-inspired treat.

Ingredients

Scale

Mint Chip Cookies and Cream Shake:

3, 2 ounce scoops mint chocolate chip ice cream
3 Oreo cookies, crushed
1/4 cup milk, more or less to taste

Toppings and Decorations:

4 ounces orange candy melts
1/2 cup orange sanding sugar
5 green M&Ms candies
orange, green, and purple sanding sugar mix (this can be pre-packaged if you find it, or mix together yourself)
whipped cream (or 1 cup heavy cream, 1 teaspoon each vanilla extract and simple syrup or liquid sweetener of your choice with directions below for making from scratch)
purple food coloring
2 Oreo cookies

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Instructions

For the shake:

In a blender, combine the mint ice cream, crushed cookies, and milk. Blend until smooth. Set aside.

For the glass decoration and chocolate bow:

Pour the orange sanding sugar into a wide, shallow bowl. Set aside.
Melt the orange candy melts in a microwave safe bowl, like glass. Microwave for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
Dip and coat the outer rim of a glass with the melted candy melts. Then dip in the orange sanding sugar, turning to coat the entire outside rim.
Then, pour some of the melted orange candy melts in your bow mold(s). Let set at least 10 minutes in the refrigerator.
Remove the bow from the mold when hardened and set aside. Repeat molding for additional bows.

To make the purple whipped cream:

If using ready made whipped cream: Spray whipped cream into a small bowl and using a toothpick, add a drop of purple food coloring. Mix and set aside.
If using a whipped cream canister: Add heavy cream, vanilla extract, simple syrup, and one drop of purple food coloring to a chilled whipped cream canister. Add N2O cartridge and twist to activate. Shake the container for a few seconds and set aside.
If making whipped cream with a mixer: Add heavy cream and one drop of purple food coloring to a chilled mixing bowl. Mix until medium peaks form. Set aside.

Assembly:

In the prepared glass, pour in the mint shake mixture. (Any extra set aside to top off later!)
Spoon or spray prepared whipped cream on top.
Sprinkle with orange, green, and purple sanding sugar mix.
Place the bow and the Oreo “ears” on top of whipped cream. Enjoy with a fun straw!

Notes

Glasses can be prepared up to a week ahead and stored in the refrigerator.
Bows can be prepared up to three days and stored in refrigerator.
If dairy is not your thing, try a dairy alternative ice cream and “milk”! You can also make the whipped cream with cream of coconut but be prepared for a less stiff cream on top.
If your ice cream is too soft, use less milk, and alternatively, if your ice cream is pretty hard, use a splash more milk.
You can pre-mix your own sprinkles for future baking projects. There are a lot of bulk options on Amazon for sprinkles and sanding sugars (check out our Favorite Supplies list for some examples!).

Keywords: treat, character treat, Minnie Mouse, mint, chocolate, whipped cream, sprinkles

Mickey Mouse Pumpkin Cookies

October 7, 2019 by Elana Lepkowski 1 Comment

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Where can I find the original treat?

These treats can be found all over the Disneyland resort.

The start of the fall season is pretty much the start of cookie season for me. Sure, I’m baking the odd chocolate chip cookie for after school snacks every so often, but when I say “cookie season” I mean the decorated, complicated looking cookies. The ones that are given as gifts or swapped for other elaborately decorated cookies. However, just because a cookies looks complicated to make, doesn’t mean it is complicated. Like today’s treat: the Mickey Mouse Pumpkin Cookie.

Actually, this isn’t complicated AT ALL. You just need to do a little cookie puzzle piece action and melt a little chocolate. I think you all can handle that! I saw somewhere online that you could actually buy a Mickey Mouse pumpkin cookie cutter, but I figured that if you bake holiday time cookies, chances are you already have a pumpkin cutter, and a circle cutter, so I opted to just try it this way at home. Check out the photos in the recipe for examples of how I attached the ears to the pumpkin cut outs.

Now, the cookie at the parks is SO almond flavored, and I love almond extract, but I decided here to dial it back just a bit in case you wanted it not so overpowering; feel free to add more extract though if that’s your thing. The parks seem to work a lot with chocolate for decoration, so the piping here is with candy melts. I’m sure you could also sub royal icing as well.

EXTRA EXTRA: if you really wanted these cookies to be more… PSL like, you could also add in a tablespoon of pumpkin pie spice mix to the dry ingredients here.

Ok, grab those cookie cutters and let’s get baking!

Mickey Mouse Pumpkin Cookies

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Author: Elana Lepkowski
Yield: 5–8 Mickey Mouse Pumpkin Cookies 1x

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Description

Almond laced sugar cookies, shaped like the iconic Mickey Mouse pumpkin, are perfect for fall! A Disneyland-inspired treat.

Ingredients

Scale

For the cookies:

2 cups (240 g) all purpose flour
2–1/2 tablespoons arrowroot powder (or cornstarch)
1/2 teaspoon salt
1/2 cup (114 g) unsalted butter
1/2 cup (100 g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 – 1/2 teaspoon almond extract
orange food coloring

For the decoration:

3–4 ounces yellow candy melts
1–2 ounces green candy melts

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Instructions

For the cookies:

Sift the flour, arrowroot powder, and salt in a large bowl.
In your stand mixer fitted with a paddle attachment, cream the butter and sugar together. Add the eggs while mixer is going. Scrape down the sides of the bowl.
Add vanilla and almond extracts and mix to combine.
Add in 4-6 drops of orange food coloring. Mix again to combine.
Pour in the flour mixture and mix until everything is well incorporated, scrape down the sides a few times.
Put the dough in a plastic bag, roll it out to fill the bag, and then chill it in the refrigerator at least 20 minutes or up to two days.
Preheat oven to 375°F and line a baking sheet with parchment.
 Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin.
Cut pumpkin shapes out, and then two circles for each pumpkin. Using the circle cutter, cut half circles in the sides of the pumpkin to attach the ears. Gently press the circles into the half moon indentations to connect. Re-roll any extra dough for more cookies if necessary.
Place them on a non-stick baking sheet and, using a scribe, draw pumpkin lines on the pumpkin.
Bake for 12 minutes and let cool before decorating.

For the decorations:

Melt the yellow candy melts in a microwave safe bowl, like glass. Microwave for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Pour melted chocolate into a piping bag with a small amount of the tip cut off.
Draw on the eyes, nose, and smile, using a scribe to smooth out any lines or bumps in the chocolate. If chocolate starts to harden too soon, microwave bag for an additional 5-10 seconds.
Next melt the green chocolate in the same manner as above. Draw on the green stems for the cookies.
Set aside to cool and let the chocolate harden, up to 30 minutes, and enjoy!

Notes

Dough can be refrigerated up to two days and frozen up to three months.
Dough can be made in larger batches and colored after it’s been brought to room temperature by kneading color in (use gloves!).
You can also bake off the leaf/football shapes that get created when removing the dough to attach for ears. Just bake a few minutes less than the larger cookies. I made mine into a few small leaf cookies.
By not including a leavening agent in, these cookies do not puff up or expand while cooking.
Cookies can be kept at room temperature in an air tight container up to one week.

Keywords: treat, cookies, Mickey Mouse, Halloween, sugar cookies

Mickey Mouse Spider Web Rice Krispie Treats

September 30, 2019 by Elana Lepkowski Leave a Comment

Mickey Mouse Spider Web Rice Krispie Treat // magicaltreatsathome.com

Where can I find the original treat?

These treats can be found all over the Disneyland resort.

There are so many tasty Halloween treats at Disneyland right now that it was a bit hard to narrow down what I wanted my first spooky treat of the season to be. But I had to go with a rice crispy (crispie… krispie… krispy…) treat. A Mickey Mouse Spider Web Rice Krispie treat that is!

Sometimes simple is best and these treats are SO simple to make. They’re also great at sizing up, in case you want to give these out as Halloween treats at home, or to a class, or to friends. (Our recipe below has a handy button to increase the recipe yield, please use it for this if you want a large amount!)

After the initial rice crispy treat is made and cooled, kids can help cut and decorate. I also tried out a new-to-me product from Wilton which is pretty much a prepackaged squeeze bottle of black icing. So that’s an option if you don’t want to melt two batches of chocolate and color them. I found it convenient, however, I would have liked a smaller opening for the icing. All of these pictured I used the bottle icing but I think I’ll also try with my own chocolate next time just to compare.

As per usual, there are some notes following the recipe so please read all the way through. One big tip though is that when you’re working with marshmallows, you’ll never scrape everything out of the pan you make them in so make peace with that now. Also, damp fingers/hands are best since the marshmallow won’t stick to you!

I hope you get in the kitchen this week and make these sweet, classic treats, with this Halloween spin!

Mickey Mouse Spider Web Rice Krispie Treats

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Author: Elana Lepkowski
Yield: 3 Mickey Mouse Spider Web Rice Krispie treats 1x

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Description

Chewy, crispy, Mickey Mouse-shaped rice krispie treats get the Halloween treatment with a bright orange and black spider web design on the iconic treat. A Disneyland-inspired recipe.

Ingredients

Scale

For the rice krispie treat:

2 tablespoons butter, unsalted
157 g ( 2 cups) mini marshmallows or 20 regular sized marshmallows
2 cups crisped rice cereal

For the topping:

3–1/2 ounces white chocolate
6–8 drops orange, oil based food coloring for chocolate
2 ounces (100 g) light cocoa candy melts
3–4 drops black, oil based food coloring for chocolate
OR, Wilton Black Cookie Icing (instead of light cocoa melts and black food coloring)

Tools:

Mickey Mouse cutter
3 Popsicle sticks

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Instructions

For the rice krispie treat:

Before beginning, line a 8×8″ baking pan with parchment.
Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
Immediately dump in the crisped rice cereal and mix to combine.
Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers). Set aside for at least an hour in the refrigerator so that the mixture can firm up enough to cut shapes.
Once firm, use parchment to lift out rice krispie treats. Use a Mickey Mouse shaped cutter to cut out shapes and set aside.

For the decorating:

First, melt the white chocolate and orange food coloring in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
Insert a popsicle stick into each treat.
Dip a treat into the melted chocolate, letting any excess drip off back into the bowl. Repeat for other treats.
Next, melt the light cocoa candy melts and black food coloring in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Or you can skip and use the tube icing here.
Transfer black melted chocolate to a squeeze bottle or a piping bag with a small portion of the tip cut off. Then decorate a spider web design over the orange chocolate. Repeat until all treats are decorated.
Let the chocolate firm up, at least an hour in the refrigerator before serving. Enjoy!

Notes

Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
You can combine some extra rice krispie treat scraps into the mold to shape additional Mickey Mouse treats.
You can also use orange candy melts instead of the white chocolate and orange food coloring.
Treats can be kept in an air-tight container for up to 3 days.

Keywords: treat, chocolate, Mickey Mouse, rice krispies, Halloween

Mickey Mouse Pumpkin Spice Beignets

September 23, 2019 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

These treats can be found at the Mint Julep Bar in New Orleans Square.

Today marks the first official day of fall. Which might seem odd because I think we’ve been celebrating all things pumpkin spice since about August 27th. But to mark the date, we’ve got our own pumpkin spiced treat on the site today: Mickey Mouse Pumpkin Spice Beignets!

If you want your kitchen, and maybe even your whole house, to smell like fall, this treat will do it. A hefty dose of pumpkin spice flavored powdered sugar covers every square inch of these melt-in-your-mouth beignets.

These Mickey Mouse beignets are the same base used in the traditional beignet recipe (and in our Butterscotch Beignets too!); it’s the coating here that makes them different. And, as with all our recipes, please read all the way through including the notes for helpful tips!

EXTRA EXTRA: since these traditional style beignets make for hollow pockets, you could go the extra mile here and fill them with pumpkin or apple butter if you want to turn the fall flavors up to 110%.

Ok, let’s go pumpkin spice-ify Mickey Mouse.

Mickey Mouse Pumpkin Spice Beignets

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Author: Elana Lepkowski
Yield: 15–18 Mickey Mouse shaped beignets 1x

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Description

Melt-in-your-mouth Mickey Mouse Pumpkin Spice Beignets are ready for fall with a hefty dose of powdered sugar, cinnamon, and spice! A Disneyland-inspired treat.

Ingredients

Scale

1/2 teaspoon dry yeast
1/4 cup warm water (105º)
1/4 cup sugar
2 tablespoons vegetable shortening (I used refined coconut oil)
1/2 teaspoon salt
1/2 cup heavy cream
1 egg
4 cups all-purpose flour
1/2 cup boiling water
Vegetable oil for frying, like avocado
1 cup powdered sugar
1 tablespoon pumpkin pie spice (or make your own blend, see notes below)

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Instructions

Sprinkle yeast over warm water in a small bowl, gently stirring to dissolve. Let stand for 5 minutes.
Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Mix until everything is just combined and then stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. About 3-4 minutes. Let dough rest for 30 minutes in the bowl.
Flour your surface and roll to 1/4-inch thickness. Using the Mickey Mouse cutter, cut dough pieces, twisting slightly, and carefully removing dough from around cutter before releasing. You may have to combine dough and roll out again to cut more shapes out. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1-1/2 to 2 hours.
While dough is rising, mix together the powdered sugar and pumpkin pie spice in a large bowl. Set aside.
Pour enough oil into a deep-sided, heavy bottomed pot until it reaches 2 inches up sides; heat oil over medium heat to 370°F.
Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
Let rest at least five minutes, and then toss in the powdered sugar and spice mix. You can sift extra sugar over all the beignets before serving.

Notes

Pumpkin pie spice blend: 3 tablespoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 3/4 teaspoon allspice, and 1/2 teaspoon cloves
Dough may have to be recombined and rolled a second time if you have a lot of scraps.
Wait for oil to come back to temperature before adding next batch of beignets to the pot.
No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe.
Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning. Dough shapes can also be frozen and then left in refrigerator overnight and fried off.
If your dough gets a skin while rising, put the sticky side down first into the oil to avoid tearing while the beignet expands.
If your powdered sugar is lumpy, sift when combining with the pumpkin pie spice mix.
Strain your oil after it reaches room temperature. It can be used again!

Keywords: Mickey Mouse, beignets, pumpkin spice, treat, doughnuts

Minnie Mouse Chocolate Covered Caramel Apple

September 2, 2019 by Elana Lepkowski 1 Comment

Where can I find the original treat?

These treats can be found all over the Disneyland Resort.

I jokingly declared it fall over on last week’s Instagram announcement due to both Starbucks and Disneyland bringing out all their seasonal products…. in August. But now that it’s September 1st, somehow that doesn’t feel so strange. So, today we’re making caramel apples. Minnie Mouse Chocolate Covered Caramel Apples!

These caramel apples are easy to find at the parks, and you can grab one at Candy Palace, Pooh Corner, Trolley Treats, and Marceline’s in Downtown Disneyland. The treat consists of an extra large apple (I’ve gotten Granny Smith apples but I’ve also seen Fuji) dipped in caramel, with marshmallow ears, which then get dipped in semisweet chocolate, and then half dipped in white chocolate. The apple then gets decorated with the classic Minnie Mouse bow, and gets a layer of white M&M’s buttons and a red sanding sugar bottom. The apples also seemed to be treated with a citric acid bath probably to stop the apples from browning and to keep them fresh while sitting, albeit briefly, in the candy case. We’re going to skip that step here, but if you’re making a bunch, say for favors, or for a class treat, drop me a line and I’ll let you know how to do that.

These chocolate covered caramel apples are sweet, crunchy, and big enough to share. I find these treats best if eaten at room temp, straight out of the refrigerator they’re too hard, and the flavors too muted. So, if you make these and then store them for awhile, let them sit out on the counter at least 15 minutes before digging in.

This recipe has a few steps, and a bit of a waiting time to make, but once you have all your ingredients prepped, you can double and even triple this recipe to suit your needs. Also, once you’ve covered your apples in caramel and done the first chocolate dip, I would say from here on out the apples are kid ready for decorating. An adult should melt the white chocolate, but kids can dip apples in there, and then decorate the bottom themselves.

We’ve got a few notes on chocolate tempering and how to get candies and sugars to stick to each other below in the notes, so please read all the way through the recipe. Also! Hot caramel can be dangerous, so keep kids away during that part. Hope you enjoy this sweet treat!

Minnie Mouse Chocolate Covered Caramel Apple

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Elana Lepkowski
Yield: 3 caramel apples 1x

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Description

A sweet, crunchy, Minnie Mouse themed chocolate covered caramel apple. A Disneyland-inspired treat.

Ingredients

Scale

3 Granny Smith apples
14 ounces individually wrapped caramels (like Kraft)
2–1/4 tablespoons water
6 regular sized marshmallows
2 ounces red candy melts
16 ounces semisweet chocolate wafers, divided
8 ounces white chocolate melting wafers
18 white M&Ms candies
1–2 cups red sanding sugar

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Instructions

First, rinse apples in very hot water to move any wax that they might be covered with. Dry well, and using a sharp pairing knife, remove bottom and top stems. Insert a wooden stick into the bottom of the apple. They are easier to stand if you keep them bottoms up. Place them on a sheet pan covered with parchment.
Next, combine caramels and water in a medium sized saucepan over medium-low heat.
Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
Slightly tip the pan towards you with one hand and dip the apple in the caramel, turning it around to coat the entire surface. Let the excess caramel drip off and scrape any remaining on the bottom off on the side of the pan. Place back on parchment and repeat with next two apples. Let caramel cool slightly but still tacky. Place two marshmallows on each apple towards the top (as caramel cools more, the marshmallows will settle out and downwards a bit). Refrigerate at least 1 hour to let caramel harden and set.
While caramel sets, make the Minnie Mouse bows by melting the red candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15 seconds until melted and smooth. Use can alternatively use a double boiler for melting. If you’d like to also create white polka dots here as well, melt about 1 ounce of white candy melts in the same way and then transfer to a piping bag. Pipe small, round dots in the mold first, and then proceed below.
Pour red candy melts into bow molds and let set for 15-20 minutes (you can speed this up by sticking the molds in the refrigerator). Remove from the molds and set aside until ready to use.
Next, temper the semisweet chocolate. You can do this in a double boiler on the stove or in the microwave. Place 2/3 of the semisweet chocolate in a glass bowl. On the stove, over a double boiler, stir until temperature reaches about 110°f. In the microwave, heat for 30 seconds, stir, and keep heating in short 15-20 bursts, stirring between, until temperature reaches about 110°f. Next, start adding in the rest of the semisweet chocolate in small amounts, stirring until melted between batches, until chocolate temperature cools to around 84-90°f. The chocolate is tempered at this point and ready to use.
Remove caramel covered apples from the refrigerator. Dip each apple in, shaking off any excess and letting it drip back into the pan. Scrape any extra off on the side of the bowl. Place back on parchment and attach red bow. Allow chocolate to firm up, about half an hour in the refrigerator.
Fill a shallow bowl with the red sanding sugar, set aside.
Then, melt white chocolate over a double boiler over medium heat, or in the microwave, stirring until smooth.
Dip half the apple in the white chocolate, allowing any excess to drip off, and scraping any extra off on the side of the bowl.
Attach white M&M’s “buttons” around the base and then immediately roll the apple in the red sanding sugar. Set aside and repeat with last two apples.

Notes

Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
Use hot water to remove caramel from pans and utensils.
Extra melted caramel can be poured into a container and reheated at a later time. Store in an airtight container in refrigerator.
If you are having trouble keeping your marshmallows on during chocolate dipping, insert a small toothpick in each, dip, and immediately remove the toothpick.
If you have extra melted caramel that has pooled at the bottom of the apple, use kitchen shears to remove it immediately after removing from the refrigerator.
You can also pour the red sanding sugar over the apple into a bowl to catch excess and then press lightly with your hand to secure the sugar.
Any extra red sanding sugar that has attached itself to the apple can be swept away with a pastry brush once the white chocolate has set.

Keywords: treat, caramel, apple, chocolate, Minnie Mouse, character treat

Cheshire Cat Tails

August 5, 2019 by Elana Lepkowski 2 Comments

Cheshire Cat Tail // magicaltreatsathome.com

Where can I find the original treat?

These treats can be found at the Candy Palace on Main Street in Disneyland.

These sweet treats, based on the iconic pink and purple coloring of Alice in Wonderland’s Cheshire Cat, are more than meets the eye. At its base, it’s a marshmallow wand, enrobed in a layer of caramel, and then dipped in pink colored white chocolate. The white chocolate is strawberry flavored, and the whole thing is finished with stripes of purple sanding sugar held on with white chocolate.

While these marshmallow wands might seem straightforward, there is actually a lot of temperature control needed, as well as precise ingredients. Why? Because we’re dealing with caramel and chocolate.

Now, admittedly I started this recipe off with the wrong caramel recipe. See, I have this super yummy salted caramel recipe that I love. So without thinking I started there and only when I tried to dip the marshmallows in it, and it just started falling off the marshmallows, did I realize that this yummy recipe was in fact the wrong type of caramel. A soft, liquid-y caramel is not what one wants here for two reasons. One, well, it falls off the marshmallows and does not become fully solid. And two, when the not fully solid caramel hits the very warm white chocolate… it all just melts off into a puddle. Yuck.

So, melting caramels are a good bet here. And on second try this was the perfect solution to getting a firm caramel that held up to being dipped in warm chocolate. Alternatively, there are homemade caramel recipes out there that will become solid, you’ll just need to use that type of recipe. Usually there is corn syrup in it.

With melting chocolate, there are a few factors you need to remember. First, the type of chocolate you’re using will determine how hot you can get your temperature. White chocolate, which isn’t technically chocolate, should not go above 110°f. If you temper your chocolate you will lose its temper and you also risk burning your chocolate if you get it too hot. Also, if you get your chocolate too hot, it will start to “break” when you try to coat items like these caramel covered marshmallow wands. Check out the notes below the recipe for tips dealing with this if it happens. The trick with coating is to get it warm enough to drip off your spoon and keep it warm, not hot, for even coating.

I did say this was a “kid friendly” recipe and you might think I have lost my mind. Molten caramel! Scalding hot chocolate! What the heck?! But really, the fun part for kids is the decorating. Older kids can dip wands into the pink white chocolate because really, at the dipping point the chocolate should not be hot enough to burn skin. And small kids will have lots of fun covering their marshmallow wands with purple sprinkles. And it’s OK if adults enjoy it just as much (I do!!).

So let’s get into the kitchen and whip up a batch of Cheshire Cat Tails! They’re sure to make you grin!

Cheshire Cat Tails

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Elana Lepkowski
Yield: 6 Cheshire Cat Tails 1x

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Description

These ooey-gooey marshmallow wands found at the Candy Palace at the Disneyland Resort are more than meets the eye! Sweet, buttery caramel covers a marshmallow wand while the whole treat get covered in strawberry flavored pink white chocolate and topped with purple sanding sugar stripes… just like the Cheshire Cat’s tail. A Disneyland-inspired treat.

Ingredients

Scale

24 marshmallows
1 eleven ounce package of individually wrapped caramels (like Kraft)
2 tablespoons water
11 ounces of pink candy melts
1 tablespoon of coconut oil
1/4 teaspoon of strawberry flavor oil (like Lorann – must be oil based not water based! See notes below)
6 ounces of white candy melts
1 cup purple sanding sugar
6 lollipop sticks

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Instructions

Place four marshmallows, round side facing out, on each lollipop stick. Set aside.
Place a sheet of parchment on a sheet pan. Butter it lightly and set aside.
Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, and then place on the buttered parchment.
When all the wands have been dipped, refrigerate for thirty minutes.
About 15 minutes to wands coming out of refrigerator, set up your sanding sugar station by setting out an empty wide, shallow bowl and another bowl with sanding sugar in it.
Remove wands from the refrigerator. Then, in a double boiler, combine pink candy melts, strawberry flavoring, and coconut oil (this can alternatively be melted in the microwave as well. Please see notes below.). Melt over medium heat, stirring constantly until smooth. Do not let the temperature go above 110°f (you might want to use a candy thermometer if you’re unsure).
Once smooth, dip caramel covered marshmallow wands in the chocolate, turning evenly to coat and fill in any gaps. Let the pink chocolate drip back into pan and lightly scrape one side on the edge of pan to remove any additional excess. Place back on buttered parchment. Repeat for all wands and let coating dry about 30 minutes.
Next, melt the white chocolate (you can melt in a heavy duty piping bag as well), and create stripes on the first marshmallow wand, and immediately pour the purple sanding sugar over the stripes, letting excess catch in the empty bowl. You can press the wand lightly into sugar if you’d like a more thicker coating (I was fine with the lighter stripes). Set aside. Repeat with additional wands. If sanding sugar adheres to the pink coating, use a small brush to brush crystals away after fully dried. Then enjoy!

Notes

Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
Use hot water to remove caramel from pans and utensils.
If you wish to microwave your candy melts, combine them with strawberry flavoring, and coconut oil in a microwave safe bowl, and heat for 30 seconds on half power, stir, and continue to microwave in about 15-20 second increments until smooth.
If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.

Keywords: treat, marshmallow, Candy Palace, strawberry, caramel, white chocolate

Mickey Mouse Butterscotch Beignets

June 10, 2019 by Elana Lepkowski 1 Comment

Find these butterscotch beignets at the Mint Julep Bar in New Orleans Square.

We’re continuing our series of favorites from the “Get Your Ears On” celebration from Disneyland with these fluffy, melt-in-your-mouth, butterscotch beignets. These actually *might* be our favorite flavor of beignets, even more so than the original version. And lucky us! Even though these appeared as part of the “Get Your Ears On” celebration, they are still being served at the Mint Julep bar… we just don’t know until when!

Since these could go away at any moment, the recipe had to be cracked ASAP. And recipe test we did! The secret to that butterscotch flavor is in the topping, not the actual beignet. At the park, the beignet itself tasted no different than an original one, it was the flavored sugar that imparted that buttery sweet butterscotch flavor. But how to do it?

We tried a few methods: first, trying to flavor the powdered sugar. But, when you add a liquid to powdered sugar, it melts. So the next step was to coat the beignets with butterscotch syrup and then coat with powdered sugar. This definitely added a little flavor to the beignets, but not as strong as what we wanted. So lastly, we made a butterscotch powder using blitzed butterscotch candies. And there we seemed to get the right flavor. Now, I doubt they are crushing hard candies at the parks to get that flavor, and after doing some additional research, I’ve found you can purchase a butterscotch flavoring powder, so if you’re so obsessed with these and you want to make them every week, maybe you should check that out.

Timing of applying the butterscotch powder here is crucial. Applying too late after they’ve cooled and the butterscotch powder along with powdered sugar just slides off the beignets and doesn’t really coat. Apply it too soon and it melts the butterscotch powder and hardens it back into a crunchy state (my husband actually really liked getting some crunchy bits in his so you might too). The key here to getting an even coating is to let the beignet rest a few minutes after it comes out of the oil, coat a little with butterscotch syrup and then dust with the butterscotch powder and powdered sugar.

Ok, we’ve got the topping, but what about the actual beignet part? Well, this dough is a beauty to work with. It requires very little kneading (and if you’ve got a dough hook at home then all the kneading will be done in the machine for you), and it produces a shiny, smooth, easy to roll out dough. I barely needed flour to roll it out! What it does require is time. Since this is a yeasted dough, it needs to sit in total for a few hours, or overnight if you decided to make these in the evening and fry off in the morning. But if you need to have them that day, the nice thing is it is just only a few hours of waiting.

Now, let’s say a few things about deep frying at home. First, it’s super easy as long as you have a few tools to help you (and I’ll list them in the recipe below). Second, none of the tools are fancy or expensive and you don’t need some sort of special frying machine. Lastly, you don’t need to be outside or in a specially ventilated area. If you don’t like the smell, open some windows, light a kitchen candle, and immediately deal with your oil as soon as it is cool enough to touch. Tip, you don’t need to toss out the oil after one doughnut frying session either. I bought a half gallon of avocado oil (it does well at high temps) and kept the container it came in. Once my oil was room temp, I strained it back into the bottle, sealed it, and used it again the next day for another batch of recipe testing. The number one rule though with working with hot oil: be safe and be aware! Wear an apron, closed toe shoes, and get a glove out if you’re afraid of oil splatters.

OK! That’s all my tips and notes for this yummy treat. If you’ve always wanted to enjoy those Mickey Mouse beignets, but were nowhere near the park that day, I highly encourage you to try this at home.

Mickey Mouse Butterscotch Beignets

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Elana Lepkowski
Yield: 15 Mickey Mouse shaped beignets 1x

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Description

Sweet, buttery, melt-in-your-mouth Mickey Mouse butterscotch beignets. Part of the “Get Your Ears On” celebration at Disneyland. Adapted from the Disney Parks Blog.

Ingredients

Scale

15 hard butterscotch candies
1/2 teaspoon dry yeast
1/4 cup warm water (105º)
1/4 cup sugar
2 tablespoons vegetable shortening (I used refined coconut oil)
1/2 teaspoon salt
1/2 cup heavy cream
1 egg
4 cups all-purpose flour
1/2 cup boiling water
Vegetable oil for frying, like avocado
3/4 cup butterscotch syrup
Powdered sugar

Specialty Tools:

heavy bottomed dutch oven
candy thermometer
Mickey Mouse cutter
mesh strainer bag (I use these reusable straining bags for everything!)

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Instructions

For the butterscotch powder:

First, break up the butterscotch candies in a ziplock bag using a rolling pin or rubber mallet. You do not need to fully crush them, just break them into small pieces.
Next, transfer to a food processor or spice grinder. Pulse until candies are a find powder. Set aside.

For the beignets:

Sprinkle yeast over warm water in a small bowl, gently stirring to dissolve. Let stand for 5 minutes.
Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Mix until everything is just combined and then stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. About 3-4 minutes. Let dough rest for 30 minutes in the bowl.
Flour your surface and roll to 1/4-inch thickness. Using the Mickey Mouse cutter, cut dough pieces, twisting slightly, and carefully removing dough from around cutter before releasing. You may have to combine dough and roll out again to cut more shapes out. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1-1/2 to 2 hours.
Pour enough oil into a deep-sided, heavy bottomed pot until it reaches 2 inches up sides; heat oil over medium heat to 370°F.
Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
Let cool about 5 minutes, coat with butterscotch syrup and then dust with butterscotch powder and then powdered sugar. Enjoy!

Notes

Dough may have to be recombined and rolled a second time if you have a lot of scraps
Wait for oil to come back to temperature before adding next batch of beignets to the pot
Let hot beignets rest 5 minutes, but no more than 30 minutes, before coating with syrup and powdered sugar
No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe
Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning
Strain your oil after it reaches room temperature. It can be used again!

Keywords: Mickey Mouse, beignets, butterscotch, treat, doughnuts

Minnie Mouse Rice Krispie Treat Pops

May 20, 2019 by Elana Lepkowski 1 Comment

Minnie Mouse Rice Crispie Pops // magicaltreatsathome.com

Where can I find the original treat?

These treats can be found at the Candy Palace on Main Street in Disneyland.

Since we covered Mickey Mouse doughnuts last week, I figured it was definitely time to give Minnie Mouse a turn. If you’re looking for a nostalgic treat, these Minnie Mouse Rice Krispie Treat Pops fit the bill!

Chewy, Minnie Mouse shaped rice krispie pops are dipped into red and light cocoa candy melts and decorated with red sprinkles, white buttons, and Minnie’s signature red bow. The trick to getting that chewiness is with the butter; don’t skimp on it or the rice krispie treats will turn rock hard. Still edible, but rock hard.

Also, try not to use too large of a sauce pan to melt the marshmallows in. If there’s too much space once you add in the cereal, what happens is the marshmallows have too much space to move around in, and will start to dry out and form strings, making it harder to mix together. I used the red candy melts to also make the bows in addition to the dipped lower half. If you are more advanced with your chocolate, go ahead and use high quality white chocolate here with red food dye and temper.

There are lots of variations of these rice krispie treats throughout the parks. If you have a favorite one, let us know in the comments below, or shoot us an email at hello@magicaltreatsathome.com and we’ll add it to our list of treats to make.

With this post, I’ve also started to note which recipes kids can participate. A big reason for starting this site, apart from having Disneyland treats whenever I want them, was to get my kids more involved with baking and cooking projects at home. I started helping in the kitchen at an early age (maybe four?), and that helped cement a life long love of creating with food. Many people find baking intimidating because they did not do it at home, or had parents who didn’t do it or let them help, and because baking is, well, more specific, it can seem daunting. So, if you’re a little uneasy with the idea of baking, these kid friendly recipes are a great place to start!

Kid Friendly tips:

Older kids can complete this recipe from start to finish. Have an adult supervise when using the stove.
Elementary age kids can help cut out shapes, dip in chocolate, and put on the sprinkles and decorations.
Very young kids can help sprinkle on the sanding sugar. Sprinkling on decorations is always a good task for the very little ones! (If the sanding sugar on these looks a bit uneven that’s because my two year old helped me with that!)

Minnie Mouse Rice Krispie Treat Pops

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Elana Lepkowski
Yield: 3 Minnie Mouse Pops

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Description

Crispy, chewy, chocolatey Minnie Mouse shaped rice krispie treat pops. A Disneyland-inspired treat.

Ingredients

For the rice krispie treat:
2 tablespoons butter, unsalted
157 g ( 2 cups) mini marshmallows or 10 jumbo marshmallows, ripped apart
1-1/2 cups crisped rice cereal

For the chocolate dips:
2 ounces light cocoa candy melts
2 ounces red candy melts

For the bow:
8 red candy melts
1/2 ounce white candy melts

Decorations:
red sanding sugar
white M&Ms

Tools:
Minnie Mouse cutter
parchment
9″ bread loaf pan
Minnie Mouse bow mold
lollipop sticks

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Instructions

For the rice krispie treat:

Before beginning, line a 9″ bread loaf pan with parchment.
Combine the butter and marshmallows in a small sauce pan over medium heat. Stir constantly until marshmallows have melted and mixture is smooth.
Immediately dump in the crisped rice cereal and mix to combine.
Pour into the prepared loaf pan and gently press mixture into place with a rubber spatula. Set aside for at least an hour in the refrigerator so that the mixture can firm up enough to cut shapes.
Once firm, use parchment to lift out rice krispie treats. Use a Minnie Mouse shaped cutter to cut out shapes and set aside.

To decorate:

First, melt the light cocoa candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
Once melted, dip top half of Minnie ears into the light cocoa. Set aside on parchment. Repeat for all treats.
Using the method above, melt the red candy melts. Dip the lower half of the Minnie Mouse treat, letting any excess drip off. Immediately sprinkle with red sanding sugar and press 5 white M&Ms into the sanding sugar. Set aside.
Make the bows by melting the remaining red candy melts using the method above. Pour into bow molds and set aside for 15 minutes.
Melt the white candy melts in a microwave safe piping bag using the method above but kneading instead of stirring.
Gently pop out bows and pipe small white polkadots on them. Set aside.
Pipe a small amount of the white candy melts onto the center head part of the rice krispie and press the bow to “glue” on.
Let everything stand for about 30 minutes and then enjoy!

Notes

The chocolate will be smoother if you use the flat side as opposed to the bumpy rice krispie side.

You can combine some extra rice krispie treat scraps into the mold to shape a third Minnie Mouse if you could not cleanly cut out 3 from your batch.

Treats can be kept in an air-tight container for up to 3 days.

Keywords: chocolate, rice krispies, Minnie Mouse, crispy treat, rice crispies, treat

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