Guys, I can barely handle the amount of goodness in this recipe. From the moment I saw the original post, I couldn’t stop talking about what my next baking endeavor would be. I was like a little school girl with a crush. Okay, so my crush was on fried dough, but who’s really keeping track?
The dough isn’t just any fried dough. It’s dough that dances with traces of cinnamon and oozes with homemade marshmallow creme. It’s dough that is crowned with chocolate ganache and sprinkled with salted graham cracker crumbs. It’s dough the encompasses summer and sings of campfires.
Now do you see why I couldn’t stop talking about it??
Before you dash off to your kitchen to whip up these S’mores Doughnuts, there are a couple of things to keep in mind.
- Prep Appropriately: I know, I know, I tossed out the dreaded words of “prep,” but it’s best to be aware of what you’re getting yourself into. Once the dough has been made, it requires 2 hours to double in size.
- Test the Oil: if you have a food thermometer, use it! If not, you can use a wooden spoon to help test the oil. To check if the oil has reached 350°F, dip the end of a wooden spoon in the oil; when the oil is ready for frying it will begin to bubble around the spoon.
- Don’t Hold Back: when filling the doughnuts, be sure the piping bag reaches to the center and don’t skimp on the filling. A few of mine ended up with only a bite’s worth of creme because I didn’t want to overfill them (silly me, you can never have too much marshmallow!)
For the complete recipe, head on over to Lakyn + Judah.
There’s not always a middle ground when it comes to food; there are some items that you either love or hate. I’m pretty sure marshmallows fall under this group, if we can even classify them as food. I happen to be a heavy hitter in the first category, like marshmallows are sitting in a mason jar in my cabinet-could eat them all day-even eat them as a post workout snack-don’t get me started on s’mores-love them kind of person. Ever since my dorm days in college, homemade rice krispies treats have been one of my go-to snack recipes. They take about 5 minutes to make and don’t require turning on the oven…. which can be a summertime savior.
There are so many variations on the classic rice krispies treat that combinations are endless; I tend to drizzle mine with white chocolate and top with rainbow sprinkles. They just look happier that way! If you’re heading to a picnic or a summer concert at the zoo (*cough*cough, like I was), these treats can be easily wrapped up in individual servings. Place them in the center of a piece of plastic wrap and fold until the treat is completely covered. To seal the treat, twist each end and finish by adding a ribbon. Voila!
1 bag of mini marshmallows (10.5 oz)
6 cups Rice Krispies cereal*
3 tablespoons butter
*6 cups is the recommended amount but if you want your treats more gooey, opt for less krispies; for a less gooey treat, add in more krispies.
Non-stick cooking spray (for your hands!)
½ cup white chocolate
Place the marshmallows (yes, all of them) and butter in a large microwave safe bowl. You’ll later be adding the Rice Krispies to this bowl so make sure you choose one that will have enough space for all ingredients. Microwave for 1 minute and then stir; continue to heat and stir until marshmallows and butter are completely melted (about 1-2 more minutes). Once the marshmallows and butter are melted, gently fold in half of the Rice Krispies. I like to add them in sections so they don’t go flying when I attempt to stir the mixture. Once combined, add the remaining krispies. You can choose to stir with a spoon or spray your hands with non-stick cooking spray and use them to mix. When the marshmallows, butter, and rice krispies are combined transfer to a greased 13x9x2 inch pan. To finish off these treats, drizzle melted white chocolate on top and then add the sprinkles. Cover and place these treats in the fridge to cool.