Cotton Candy Birthday Bars

If you haven’t realized this on your own yet… I don’t bake very often.

Today I’m baking for a special reason.  It’s my sister’s birthday!!  (well tomorrow)

HAPPY BIRTHDAY MELISSA!

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I decided to make her these colorful Cotton Candy Bars as an homage to our childhood.  Mellie and I always chose the most disgusting  outrageously sugary and colorful flavors everywhere we went.  Whether it was ice cream, the soda syrup at Nifty Fifty’s, or the fluoride at the dentist office… you could put money on Mellie and I choosing the weirdest one.  Cotton Candy was always the winner over Bubblegum.

When I saw this recipe on The Domestic Rebel (the most amazing blog about sweets), I immediately thought about Mel.  I had to make these for her!

The best thing about The Domestic Rebel is that she does a ton of semi-homemade goodies.  These bars were so easy to make which was perfect for my busy weekday schedule.

Cotton Candy Birthday Bars

Ingredients:

1 Box Funfetti cake mix
2 Eggs
1/2 cup Canola Oil
2 pkts Duncan Hines Cotton Candy Recipe Creations Flavor Mix
1 cup White Chocolate Chips
1 can Duncan Hines Frosting Starter kit
Sprinkles

Directions:

1. Preheat the oven to 350 degrees. Prepare a 13×9 inch baking dish with cooking spray. Set aside.
2. In a large bowl, mix together the cake mix, eggs, oil and ONE packet of the cotton candy mix with a rubber spatula until blended and combined. Stir in the chocolate chips.
3. Plop the mixture into the baking dish and using your hands, spread the dough evenly over the bottom.  Bake for 10-14 minutes (Hayley suggested 14-16 but after checking around 11 minutes, mine was ready to come out… so keey an eye!) until edges are lightly golden and center is set.  Allow to cool completely before frosting 
4. Stir the remaining flavor packet into the can of icing. Spread the icing evenly onto the cooled bars and top with sprinkles. Refrigerate for about an hour before cutting into squares.  

Recipe from:  The Domestic Rebel

You know you've seen these in the baking section this year!  I was super psyched to try them out.

You know you’ve seen these in the baking section this year! I was super psyched to try them out.

BLUE!!!!!!!

BLUE!!!!!!!

I could eat this whole dough ball, I swear.

I could eat this whole dough ball, I swear.

The mixture turns out pretty thick so I had to press down with my hands to spread it out as best as I could.

The mixture turns out pretty thick so I had to press down with my hands to spread it out as best as I could.

I had so much fun swirling the cotton candy flavoring into the icing :)

I had so much fun swirling the cotton candy flavoring into the icing 🙂

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YUM!  I just love how perfectly blue these babies turned out.  It’s not often you get to eat blue food… unless you have an awesome Mom like we did who let us put food coloring in our mashed potatoes!

So give these sugary bars a shot and let your inner child have some fun!  Happy Birthday Mellie!

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Coffee & Chocolate Marshmallow Krispies

Being the coffee addict that I am… when I came across this grown-up Rice Krispy Treat recipe on Shutterbean, I couldn’t turn away.  Rice Krispy treats with coffee AND chocolate?  Yes please!

I’m pretty sure it was the allure of this fab dessert recipe that was the final push to send me grocery shopping this weekend.  SO glad I did.  Except that it took, like… 2 hours.  Ugh!  Anyways… enjoy this awesome recipe!

Coffee & Chocolate Marshmallow Krispies

Recipe adapted from:  Shutterbean

Ingredients:

1 stick Salted Butter

2 bags Mini Marshmallows (10 oz)

5 cups Rice Krispies Cereal

1/2 cup Slivered Almonds

1/2 cup Dried Cranberries

2 teaspoons Ground Coffee (not instant)

1 cup Semi-Sweet Chocolate Chips

Directions:

1.  Line a square baking dish with foil and lightly spray with cooking spray.  Melt the butter over med-low heat in a large pot or dutch oven.  Add 1 1/3 bags of marshmallows once the butter is melted and stir occasionally until the mallows are melted and smoothed out.

2.  Using a wet spatula, fold in the rice cereal.  Add almonds, cranberries, ground coffee, chocolate chips, and marshmallows and fold quickly to distribute. 

3.  Spoon mixture into the prepared baking dish.  Wet your hands and press the treats into the pan into an even layer.  Now, let cool completely (be patient) and cut into squares.

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These were soooo tasty!  My first recommendation is to definitely let them cool all the way, as it will make it so much easier to cut.  NEXT, You should actually turn the heat OFF of the pot once you’re going to mix everything after the cereal in.  It will keep the chocolate chips and extra marshies together and melt less.  (I did not do this… still delish but not as pretty).

These Krispies were really fun and so easy to make.  It took less than 10 minutes for the entire thing to be made, cleaned up, and put into the refrigerator to cool.  The hardest part is the waiting!  I’m thinking Fruity Pebbles & White Choc chips next?!????

Check out these other yummmmyyyy desserts…

Apricot & White Chocolate M&M Cookies

Apricot & White Chocolate M&M Cookies

Salted Caramel Pecan Bars

Salted Caramel Pecan Bars

Apple-Toffee Blondies w/ Brown Sugar Frosting

Apple-Toffee Blondies w/ Brown Sugar Frosting