Love going to Disneyland or California Adventure? These copycat recipes are just like the originals but better because you can have them at home without the pricey price tag. From the classic Dole Whip to my recreation of Churro Toffee and even cocktails, these are my favorite copycat Disneyland recipes!

Mickey Rice Krispie Treats are so easy to make at home! These are a Disney copycat recipe – skip the parks and make your own mickey shaped treats!

S’mores Rice Krispie Treats are the BEST S’mores Rice Krispies Treat recipe overall – this is a Disneyland copycat recipe – so easy to make.

Peanut Butter Sandwich Bars (the original recipe!) These are so easy to make as bars – they’re the classic no bake peanut butter bar sandwiched with graham crackers and topped with chocolate coating.

Reese’s Dipped Pretzels – Just like the ones from Critter Country – these caramel and chocolate dipped pretzel rods are coated with Reese’s Pieces!

Churro Toffee – Disneyland Copycat Churro Toffee – this easy butter toffee recipe has white chocolate and cinnamon sugar like a churro! It’s a copycat recipe and it’s easy and so good.

ChocoSmash Bars – Snickers Brownies are another Disney copycat recipe. Once you learn how to make these Choco-Smash Candy Bars at home, you won’t need to grab one at the park!

Disneyland Churros – Copycat Disneyland Churros – plus this is the perfect Churro recipe – easy to make and fried churros – they’re easier to make than you think!

Scream Canister – This Pain Killer Cocktail is like a Pina Colada on the rocks with orange juice! It’s made with pineapple, orange juice, coconut and rum – yum. It’s also a Disneyland Lamplight Lounge copycat recipe: the Scream Canister Cocktail!

Dole Whip (3 ways) Make homemade dole whip with just 3 ingredients! This is the perfect Disney copycat to make at home – 3 ways: as a dole whip, dole whip float, or boozy dole whip with rum!

Mickey Mouse Cupcakes – Learn how to make Halloween Cupcakes! These easy, cute, fun and spooky ideas for 5 different cupcake decorations are simple to do, no fail and anyone can make them. Kids will love these!

Disney Num Nums – These Disney Num Num Cookies are your way to make these at home! You will love every bite of these giant soft chocolate chunk cookies.

What Disneyland copycat treat should I make next?

I found the perfect Coconut Macaroons Recipe – they’re made with sweetened condensed milk without eggs! They’re soft and chewy and have so much coconut flavor. This is my absolute favorite macaroon recipe and the only one I make!

Tips for How to make Coconut Macaroons

• Sweetened flaked coconut (or shredded coconut) are the base of this recipe. You need 5 full cups, so get two bags.
• Sweetened Condensed Milk is the magic that makes these cookies hold together without egg whites and sugar. You just have to stir the sweetened condensed milk with the coconut in a large bowl (along with some vanilla extract and salt) and you have your cookie dough.
• Bake these on a lined baking sheet with parchment paper or silicone baking mats so they don’t stick.
• Be sure to press any little pieces of coconut into the cookie dough balls – anything that sticks out might burn.
• You’ll bake them until they’re light golden on the bottoms – let them cool before you dip the bottoms in chocolate.

Expert Tips

• The mixture is easy to stir and scoop. I like to make large 2-tablespoon size macaroons but you can make them smaller as well.
• Make sure to wet your fingers and press in any little coconut tails sticking out of the cookie balls, those will burn.
• You can make Gluten-Free Macaroons by swapping 1:1 Gluten Free AP flour (i.e. Bob’s Red Mill).

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Coconut Macaroon Cookies Recipe

These are the BEST Coconut Macaroons! Bakery-style, perfect, and dipped in chocolate! They are egg-free, soft, chewy, and FULL of coconut. Omitting the eggs from these Coconut Macaroons makes them more dense and the perfect bakery style cookie!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 24 cookies

Calories 107kcal

Author Dorothy Kern

Cost $6

Ingredients

• ⅔ cup (82g) flour
• 5 ½ cups (402g) shredded sweetened coconut
• ½ teaspoon salt
• 1 14 ounce can (396g) sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 4 ounces (113g) white or semi-sweet baking chocolate or a combination of both or almond bark

Instructions

• Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
• Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
• Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
• Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
• To dip: melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry.

Video

Notes

• I like to make large 2-tablespoon size macaroons but you can make them smaller as well.
• Wet your fingers and press in any little coconut tails sticking out of the cookie balls, those will burn.
• Use 1:1 Gluten Free AP flour for gluten-free macaroons.
• Store in an airtight container for several days or freeze for several months.

Nutrition

Serving: 1cookie | Calories: 107kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 863mg | Sugar: 16g

Coconut Recipes

Frosting

Coconut Frosting Recipe

Candy

Coconut Cream Truffles

Brownies & Bars

Coconut Brookies

Cupcakes

Triple Coconut Cupcakes

If you love food and Disney then you do not want to miss the Disneyland California Adventure Food & Wine Festival! Going on now, this eating extravaganza isn’t just about food. Plan your next Disneyland trip now with this guide to the festival!

Find a list of all the food and experiences here.

If you’re going to be at Disneyland Resort this March or April be sure to check out the Food Festival – go hungry and leave stuffed!

This Churro Recipe is a copycat of the delicious churros from Disneyland. These fried churros with a cinnamon-sugar coating are easy to make and so good, you’ll be making them all the time – homemade churros are crunchy and sweet and perfect.

Homemade Churro Recipe

If you have ever been to a Disney park, you most likely have had a churro – and you know they are top tier. These are a copycat of those churros, so you want can have them whenever you want! I’ve made Air Fryer Churros and Baked Churros but the original fried treat doesn’t even compare.

This easy fried churro-making recipe is way easier than you expect. The recipe starts Choux Pastry which is a cooked flour and butter mixture with eggs mixed in. This is the same dough that you use to make eclairs or cream puffs. Once the dough is made you can pipe the churros in any shape and coat them however you want!

Ingredients Needed

• Cinnamon-Sugar Mixture: Mix cinnamon and granulated sugar to dip the fried churros in.
• Water, Butter, and All-Purpose Flour: This is the base of the choux pastry. Use unsalted butter whenever possible.
• Granulated Sugar: Although they are coated in sugar – they have a little extra inside the base as well for a perfect sweetness.
• Eggs: Large eggs – and be sure to follow the directions so the eggs don’t become “eggy” tasting in the batter.

How to Make This Churro Recipe

1. Cook water, sugar, and butter until melted and bring to a boil.
2. Remove the pan from the stove and stir in the flour – it’ll make a thick dough (almost like paste).
3. Place the dough in the bowl of a stand mixer fitted with a paddle attachment. Allow it to sit for 1 minute to cool before adding eggs – add one at a time and mix well after each addition. Place the churro batter in a large piping bag fitted with a large open star tip (Wilton 1M).
4. Heat vegetable oil in a large pot or skillet. You want at least 2 inches of oil in your pan. Use a candy thermometer to keep track of the oil temperature. Working in batches, pipe the churro dough into the hot oil (2-4 per batch, depending on size). Cook turning once, until golden brown and cooked through.
5. Let sit a minute or so, until you can handle them, and toss in cinnamon sugar.

Expert Tips

• Although you can store these for a few days, they are best served immediately when they are hot.
• You can get chocolate dipping sauce from the store to dip these churros in, or you can make homemade chocolate sauce or caramel sauce. You can even dip them in hot chocolate.
• Do not skip the cooling steps in the recipe – they are so important so your mixture doesn’t turn eggy.
• When piping the churros into the hot oil, use kitchen shears to cut the dough from the piping bag.

Storage

Store in an airtight container for just a few days. They’re best served hot. I do not recommend freezing cooked churros but you can freeze choux dough. Reheat cold churros in the air fryer.

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Churro Recipe (Disney Copycat)

The best churros ever – these are classic churros fried and dipped in cinnamon sugar – a copycat of the Disneyland churros!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 60 churros

Calories 49kcal

Author Dorothy Kern

Cost $7

Ingredients

• 2 cups (474ml) water
• 2 tablespoons (28g) unsalted butter , softened
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups (248g) all-purpose flour
• 2 large eggs

Coating

• 2 cups granulated sugar
• 2 tablespoons cinnamon

Instructions

• Place water, 2 tablespoons softened butter, 2 tablespoons sugar, vanilla, and salt in a medium saucepan. Heat over medium heat until butter is melted and stir occasionally until mixture boils.
• Turn off the heat and remove pan from the stove. Stir in the flour with a wooden spoon. A thick paste will form. Make sure to do this off the heat and off the stove, so that the mixture can cool as you stir it.
• Transfer the dough to the bowl of a stand mixer and let sit 1 minute to cool. Attach the paddle attachment and add eggs, one at a time, mixing well after each addition (work fast to avoid cooking the eggs). You can also use a large bowl with a hand mixer but work fast.
• Place the churro batter in a large pastry bag fitted with a star or 1M tip.
• Heat oil to 350°F in a large pot or saucepan over medium-high heat. Use a thermometer to keep track of the temperature. Place paper towels on a cookie sheet near the stove. Stir together cinnamon and sugar for coating.
• Pipe churros in desired size into the oil. Use kitchen scissors to cut the dough at the pastry tip, being careful of the hot oil. Cook 3-5 minutes, depending on size, using a slotted spoon to turn them carefully about halfway through. Make sure to monitor the temperature of the oil and adjust the stove heat throughout cooking, and do not crowd the pan. Depending on pan size you can fry 2-4 at the same time.
• Remove from the oil with a slotted spoon and place on cookie sheet to drain. Cool slightly, or until you can handle them.
• Toss the churros in cinnamon sugar. These are best served immediately.

Notes

Recipe adapted from Cooks Illustrated.

• Be sure to monitor the oil temperature as you cook. If it’s too hot or too cold the churros will suck up the oil and not be cooked all the way through. Keep it as close to 350° as possible (no more than 400°). 
• Storing and making ahead: Churro dough can be made a day ahead and stored in the refrigerator, but dough needs to come to room temperature to pipe easily. These are best served immediately while hot – they will soften as they cool. If you want to make them ahead of time, don’t coat them. Air fry to crisp them up and coat with cinnamon sugar right before serving.

To avoid the “eggy” taste you must:

1. Make sure to remove your pan from the heat before mixing in flour. This will cool off the dough enough that you will avoid cooking the eggs.
2. Transfer to mixing bowl and allow to sit for 1 minute.
3. Mix in the eggs quickly, so that they do not cook.

Nutrition

Serving: 1churro | Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.2mg

Other Churro Recipes

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Easy Baked Churros

Pastries

Air Fryer Churros Recipe

Bread Recipes

Easy Churro Bites

Breakfast Recipes

Nutella Churro Bombs

These Brown Butter Chocolate Chip Cookies are some of my favorite cookies ever! Bakery Style Chocolate Chip Cookies are full of delicious chocolate chips with a warm brown butter flavor. These huge cookies are a hit!

Browned Butter Cookies

Chocolate Chip Cookies never get old: they’re the gift that keeps on giving. I have a ton of recipes on this site and don’t plan to stop creating them anytime soon! This cookie is definitely one of the best chocolate chip cookie recipes I have made.

They are made with brown butter which gives the cookie a nutty aroma and toffee-like flavor. Why brown butter for chocolate chip cookies? It toasts the milk solids in the butter and adds so much flavor. If you’ve never tried it in cookies you must and these are a great cookie recipe to start with.

Ingredients & Variations

• Unsalted Butter: Unsalted butter is a must because we are going to brown it. You don’t want to brown salted butter as it will concentrate the salty flavor.
• Sugar: I use both brown and granulated sugar in the recipe. Brown sugar helps keep them soft. I normally use light brown sugar but dark brown sugar may be substituted.
• Eggs: Eggs are important for the structure and texture of cookies and the fat from the egg yolk makes them rich and chewy.
• Chocolate Chips: You can use regular size or mini semisweet chocolate chips or chocolate chunks. Milk chocolate can also be used but I love the chocolate flavor of semi-sweet chocolate chips best. Even dark chocolate would work!
• Extras: Feel free to add some chopped walnuts or pecans (reduce the chocolate chips to 1 1/2 cups and add 1 cup chopped nuts). You can also sprinkle the warm cookies with some flaky sea salt – salted chocolate chip cookies are SO GOOD.

How to make Brown Butter Chocolate Chip Cookies

• Browning butter is really easy. It melts easiest if you start with sliced butter. Cook over medium-low heat, stirring often, until the butter foams. Continue stirring and the butter will turn a dark caramel color.
• You can use a stand mixer or hand mixer or stir by hand – just mix all the ingredients together in a large bowl.
• Use a cookie scoop to scoop cookie dough balls onto a parchment paper lined cookie sheet. You can do 2-tablespoon size, 1-tablespoon size, or ¼ cup size for giant cookies. Chill in the fridge at least 30 minutes, longer if making giant cookies.
• Preheat oven to 350°. Line baking sheets with parchment or silicone liners.
• Bake 8-10 minutes for 1 tablespoon size cookies, 10-15 minutes for 2-tablespoon size, and approximately 15 minutes for giant cookies.

Expert Tips

• Brown the Butter: It’s easy, but you have to be careful. It’ll burn quick! You just melt your butter over medium-low heat and cook, stirring, until it turns golden brown and smells nutty. The butter will foam, and that’s okay. The foam will go away once it’s removed from the heat. Read my post to learn how to brown butter easily.
• For an extra flavor boost add 1 teaspoon almond extract in addition to the vanilla.

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Brown Butter Chocolate Chip Cookie Recipe

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey and filled with brown butter!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 16 cookies

Calories 432kcal

Author Dorothy Kern

Ingredients

• 1 cup (226g) unsalted butter
• ⅔ cup (134g) granulated sugar
• 1 cup (200g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 ½ cups (310g) all-purpose flour
• ½ teaspoon salt
• 2 cups (340g) chocolate chips

Instructions

• Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
• Pour into an electric mixer fitted with paddle attachment (or a large bowl if using a hand mixer or stirring by hand). While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
• While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
• Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
• Scoop cookie dough balls onto a parchment paper lined cookie sheet. You can do 2-tablespoon size, 1-tablespoon size, or ¼ cup size for giant cookies. Chill at least 30 minutes, longer if making giant cookies.
• Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
• Bake 8-10 minutes for 1 tablespoon size cookies, 10-15 minutes for 2-tablespoon size, and approximately 15 minutes for giant cookies.

Video

Notes

• Store in an airtight container on the counter for up to 3 days or freeze for up to 2 months.
• I love adding a sprinkle of sea salt on top the freshly baked cookies.
• It’s important to use unsalted butter for browning – browning concentrates the flavor and the butter will be too salty if using salted butter.

Nutrition

Serving: 1cookie | Calories: 432kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 67mg | Fiber: 1g | Sugar: 38g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg

Other Chocolate Chip Cookie Recipes

Cookies

Peanut Butter Chocolate Chip Cookies

Cookies

DoubleTree Chocolate Chip Cookies Recipe

Cookies

Small Batch Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies

These S’mores Rice Krispie Treats are a Disneyland copycat recipe that is so delicious and easy to make at home! The treats layer graham crackers, chocolate, Rice Krispies treats, and marshmallows to make an incredible dessert!

The BEST S’mores Rice Krispie Treats Recipe

These amazing treats have so much going on and in the best way possible! They are based off of a Disney recipe that you can get at Candy Palace. When I first had it, I knew I needed to recreate it so I could eat them whenever I wanted. These sweet treats will transport you right back into Disneyland!

These are a classic Rice Krispie Treats, but then they add graham crackers, chocolate, and marshmallows on top to truly create this masterpiece. They have the best and sweetest flavor with a crunchy texture. Skip the campfire, skip the expensive Disney trip and make this recipe!

Ingredients Needed

• Rice Krispie Cereal: You really can use any crispy rice cereal, or substitute cocoa Krispies.
• Marshmallows: While normal cereal treats can be made with any kind of marshmallows, mini marshmallows are needed for this recipe.
• Chocolate Chips: You can sue semi-sweet chocolate chips or chocolate chunks.
• Graham Crackers: You’ll need several sheets of graham crackers.
• Butter: You can use salted butter or unsalted butter.

How to make S’mores Treats

1. Melt butter with marshmallows and add 6 cups Rice Krispies cereal and press into a pan lined with aluminum foil or parchment paper.
2. Top with melted chocolate.
3. Top with graham crackers.
4. Top with MORE melted chocolate.
5. Top with marshmallows, then drizzle with (yes more) melted chocolate. The chocolate flavor of these is, well, intense! Once they harden, cut with a sharp knife.

Expert Tips

• Make sure to use fresh marshmallows! Stale ones will not melt and hold the same within your Rice Krispie treat. If you treats are hard, it is most likely because the marshmallows we’re not fresh.
• Also make sure the cereal is fresh too. You will be able to taste the stale cereal in the treat.
• When you press the mixture into the pan, spray some non-stick cooking spray onto your hands or onto a sheet of wax paper so you can properly press it down without it sticking.
• Store in an airtight container for up to 5 days (or wrap each individually with plastic wrap). These are the perfect summertime treat!
• Do this same recipe but use my peanut butter Rice Krispie treat recipe instead of plain!

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S’mores Rice Krispie Treats Recipe

This recipe combines two incredible desserts: Rice Krispie Treats and S'mores! It is the perfect combination and will have you yearning for more!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24 bars

Calories 503kcal

Author Dorothy Kern

Cost $8

Ingredients

• 6 cups (158g) Rice Krispies Cereal
• 15 ounces (425g) mini marshmallows, divided
• 5 tablespoons (70g) unsalted butter
• 1 teaspoon (15ml) vanilla extract
• 4 cups (680g) chocolate chips, divided
• 8 (approx) Graham crackers (full sheets)

Instructions

• Line a 9×13-inch pan with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Measure out 10 ounces (1 package) mini marshmallows and set aside.
• Melt the butter in a large pot over medium low heat.
• Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Immediately pour into prepared pan.
• Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Melt 1 ½ cups chocolate chips in a microwave-safe bowl (heat on 50% power for 1 minute, stir, then continue heating in 30 second increments until melted and smooth). Spread the chocolate in an even layer over the cereal treats. Layer with the graham crackers.
• Melt 1 ½ cups chocolate chips in a microwave-safe bowl (heat on 50% power for 1 minute, stir, then continue heating in 30 second increments until melted and smooth). Spread the chocolate in an even layer over the graham crackers. Immediately top with remaining mini marshmallows.
• Melt remaining 1 cup chocolate chips in a microwave-safe bowl (heat on 50% power for 30 seconds, stir, then continue heating in 30 second increments until melted and smooth). Place melted chocolate in a small Ziploc bag and cut off one tip – drizzle over marshmallows.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Notes

• Be sure to use fresh marshmallows and non-stale cereal.
• You can use any kind of chocolate chips (any flavor) or chocolate chunks

Nutrition

Serving: 1serving | Calories: 503kcal | Carbohydrates: 90g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 328mg | Potassium: 189mg | Fiber: 0.3g | Sugar: 39g | Vitamin A: 4011IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 18mg

Other Rice Krispie Treats Recipes

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The BEST Rice Krispie Treats

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Chocolate Rice Krispie Treats

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Easter Rice Krispie Treats

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Fruity Pebble Rice Crispy Treats

These Mickey Mouse Rice Krispie Treats are the perfect recipe to make for any Disney lover! Not only are they cute, but they are so delicious: a classic Rice Krispie Treat with yummy chocolate and mini M&Ms on top shaped like Mickey Mouse!

Ingredients & Variations

• Mini Marshmallows: You can swap an equal amount of regular size if needed.
• Rice Krispie Treats Cereal: My recipe uses 9 cups of Rice Krispie cereal. You can use any brand of crisp rice cereal.
• Mini M&Ms: These are the perfect topping!
• Butter: Unsalted is best for this recipe but salted may be substituted.
• Candy Melts: I used chocolate melts, but you can also use chocolate chips or white candy melts.
• Extras: Instead of the mini M&M candies, you can use anything you like. Disneyland often has ones coated with colored sugars or sprinkles too!

How to make Mickey Treats

• Line two 9-inch baking pans with foil or parchment paper and spray with nonstick cooking spray. Melt the butter over medium low heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture and press into pans. Tip: spray wax paper with nonstick cooking spray so you can press the treat mixture without it sticking to your hands.
• Let set until firm. Remove the pressed mixture from pan using foil and remove foil from the bottoms. Use a mickey mouse shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each treat in the chocolate and then cover with mini M&Ms, press to adhere. Place on a wax paper lined cookie sheet. Let harden. If you want you can drizzle them with additional chocolate.

Expert Tips

• It is important to remember to get fresh marshmallows because stale ones will not melt the same.
• To make them in the microwave, heat butter and marshmallows in a microwave safe bowl for 2 minutes. Stir, then continue heating approx. 1 more minute or until melted.
• I don’t add popsicle sticks to my treats, but you can if you want. I just find it easier to make them without – and easier is my jam. You can even make Minnie Mouse Rice Krispies treats by adding a candy bow or using white and red candy melts!
• You can use any flavor Rice Krispie treat for the base of this recipe – my peanut butter Rice Krispie treats would be perfect!

Storage

Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

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Disney Mickey Mouse Rice Krispie Treats Recipe

These Rice Krispie Treats are the best homemade treats you will make! They are Mickey Mouse themed and have a delicious chocolate and M&M topping!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 14 servings

Calories 806kcal

Author Dorothy Kern

Cost $8

Ingredients

• 9 cups (237g) Rice Krispies Cereal
• 20 ounces (566g) mini marshmallows, divided
• 8 tablespoons (113g) unsalted butter
• 1 teaspoon (15ml) vanilla extract
• 8 ounces chocolate candy melts
• 1 16.9 ounce (family size) bag Mini M&Ms

Instructions

• Line two 9-inch pans with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Melt the butter over medium heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into prepared pans. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm. Remove from pan using foil and remove foil from the bottoms. Use a mickey mouse shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each treat in the chocolate and then cover with mini M&Ms, press to adhere. Place on a wax paper lined cookie sheet. Let harden.
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Video

Notes

• Use any flavor Rice Krispies cereal.
• You can use any size marshmallows, just make sure you’re only using 15
  ounces in the actual mixture – you’ll want mini ones to mix in or you’ll have to
  slice large ones to fold in at the end.
• Only use FRESH marshmallows and not-stale cereal for best results.
• You can use any color candy melts, chocolate chips, or white chocolate for different designs, but I recommend Ghirardelli candy melts.
• You may have some M&Ms left over. My recipe made 14 but it will depend on the size of your cookie cutter.

Nutrition

Serving: 1serving | Calories: 806kcal | Carbohydrates: 167g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 842mg | Potassium: 195mg | Fiber: 1g | Sugar: 43g | Vitamin A: 10328IU | Vitamin C: 96mg | Calcium: 11mg | Iron: 46mg

Other Rice Krispie Treat Recipes

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The BEST Rice Krispie Treats

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Fruity Pebble Rice Crispy Treats

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Adorably spooky Halloween Cupcakes with five different designs! Whether you want creepy spiders, wicked witches, happy pumpkins, festive Mickeys, or googly-eyed monsters, I’ve got you covered with these easy Halloween cupcakes. I’m not a cake decorator, so if I can make these so can you!

Dorothy’s Expert Tips

• How to store cupcakes: Store the cupcakes loosely covered in the refrigerator for up to 3 days.
• You can freeze leftover cupcakes for up to 3 months.
• How to make cupcakes ahead: bake the cupcakes up to a month ahead and freeze. Thaw before frosting.

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Halloween Cupcakes Recipe

If you’ve been looking for Halloween Cupcake ideas, here they are! This is a one-stop shop for these cute, fun or spooky cupcakes for the holiday.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Decorating Time 1 hour hour

Servings 24 servings

Calories 154kcal

Author Dorothy Kern

Cost $5

Ingredients

• 24 chocolate cupcakes baked and cooled

For the Spider Cupcakes:

• ½ can chocolate frosting
• Oreos
• Candy Eyes

For the Witch Cupcakes:

• Green Gel Food Coloring
• Purple Gel Food Coloring
• Oreos
• Hershey’s Kisses

For the Pumpkin Cupcakes:

• Orange Gel Food Coloring
• Green Gel Food Coloring
• ½ can chocolate frosting

For the Monster Cupcakes:

• Purple Gel Food Coloring
• Green Gel Food Coloring
• Candy Eyes

For the Mickey Halloween Cupcakes:

• Orange Gel Food Coloring
• Yellow Gel Food Coloring
• Chocolate Candy Melts or Mini Oreos

Instructions

• Decide what designs you’re going to make and assemble the items you need.
• Spider Cupcakes: Frost each cupcake with white frosting. Place chocolate frosting in a piping bag with a Wilton #5 tip. Pipe 4 legs on each side of the cupcake. Press an Oreo in the center. Pipe two dots of frosting in the center of the Oreo and add two small candy eyes.
• Witch Cupcakes: Dye one can (about 2 cups) of frosting green. Use a Wilton 1M tip to pipe a flat swirl on the cupcake. Top with an Oreo. Add a bit more frosting and then top with an unwrapped Hershey’s Kiss. (If desired, use a different color frosting for that part, I used purple).
• Pumpkin Cupcakes: Frost one can (about 2 cups) of frosting orange. Place frosting in a piping bag fitted with a Wilton #47 tip. Pipe stripes onto the cupcake with the flat edge of the tip pointing up. Add chocolate frosting to a bag fitted with a #5 tip and pipe the face. Use green frosting with tip #106 for the stem.
• For the Monster Cupcakes: Color a can (2 cups) frosting purple and another can green (or any colors you want). Frost cupcakes using a 1M tip and place candy eyes randomly over the frosting.
• For the Mickey Halloween Cupcakes: Color 1/3 of the frosting yellow, 1/3 orange and leave the rest white. Use three piping bags with 1M tips. Frost a flat yellow swirl on each cupcake. Chill 10 minutes. Repeat with orange, then chill, then repeat with white. Press two candy melts or mini Oreos on the frosting to resemble Mickey ears.
• Store cupcakes in the refrigerator for up to 3 days.

Video

Notes

• My vanilla buttercream will work great but if you’re short on time or want easy, use the canned frosting.
• You can make chocolate frosting to use for the pumpkins and spiders, or buy a can to save time.
• For the purple and green, check out the baking aisle because some brands of canned frosting sell colors (sold with sprinkles you can set aside for another use). It’s easier than trying to color the frosting.
• I recommend using Gel food coloring (Wilton or similar) because it won’t thin the icing to get the vibrant colors you want like regular food coloring will.
• My vanilla cupcake or red velvet cupcakes would be good here too. Or pumpkin cupcakes!

 

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 41mg | Fiber: 1g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

Learn how to make Halloween Cupcakes! These easy, cute, fun and spooky ideas for 5 different cupcake decorations are simple to do, no fail and anyone can make them. Kids will love these!

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Love the old school Disneyland Peanut Butter Sandwich Bars? This is a copycat recipe – of the OLD one with graham crackers. If you’re missing that thick peanut butter layer sandwiched between graham crackers and coated with lots of rich chocolate you MUST make these!

Expert Tips

• It’s much easier to cut these if you line the pan with foil or parchment paper for easy removal. Just don’t forget the nonstick cooking spray.
• Since these peanut butter bars are covered in chocolate, I suggest cutting them into squares and storing them in an airtight container in the refrigerator. It’s much easier this way instead of cutting one piece at a time.
• Use crunchy peanut butter for a crunchy peanut butter sandwich bar!
• These taste best at room temperature or a bit cooler, but if you leave them out too long they’ll melt (especially in summer). Store them in the refrigerator!

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Disneyland Peanut Butter Sandwich Bars

Disneyland Peanut Butter Sandwich Bars – this no bake bar cookie is better than the Disneyland Peanut Butter Sandwich. Graham crackers sandwiched with a thick peanut butter layer and lots of chocolate! They’re easier to make than the original peanut butter sandwich because they’re bars – no dipping needed!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 36 squares

Calories 139kcal

Author Dorothy Kern

Cost 8

Ingredients

• ¾ cup (200g) creamy peanut butter
• 4 tablespoons (57g) unsalted butter softened
• ¼ teaspoon salt
• 1 ½ – 2 cups (160-226g) powdered sugar
• 10-12 graham cracker sheets
• 2 cups (340g) chocolate chips
• 3 tablespoons shortening

Instructions

• Line a 9×9″ square pan with foil or parchment paper and spray with nonstick cooking spray.
• Beat together peanut butter, butter, salt, and 1 ½ cups (160g) of powdered sugar with a hand mixer until smooth. The mixture will be crumbly. Test the mixture – it should not be sticky and should form a ball easily without falling apart. If needed, add up to ½ cup (57g) more powdered sugar. (I used 1 ¾ total cups (203g).)
• Place chocolate chips and shortening in a microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth.
• Place half the graham crackers on the bottom of the prepared pan in a single layer. Spread ⅓ of the melted chocolate (113g) over the top. Scoop out balls of the peanut butter mixture, flatten between your hands and place evenly over the chocolate. Smooth out carefully with your fingers so it's as even as possible.
• Spread another ⅓ of the chocolate mixture (113g) over the top of the peanut butter, then layer with another layer of graham crackers. Spread the rest of the remaining chocolate over the top.
• Chill to set, at least 1 hour. Slice into bars. Store in refrigerator.

Video

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 3mg | Sodium: 65mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 39IU | Calcium: 13mg | Iron: 0.3mg

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Is a Dole Whip one of your favorite Disney treats? You can bring your favorite Dole Whip home with you! You only need THREE ingredients to make this classic treat at home. This recipe shows you how to make the copycat soft serve Dole Whip Recipe, a Dole Whip Float and a Boozy Dole Whip!

3 Ingredient Pineapple Whips

• Vanilla Ice Cream: use your favorite brand
• Frozen Pineapple: slice your own and freeze it or use frozen from the store
• Pineapple Juice: I love buying the small cans of Dole pineapple juice to keep on hand.

Tip From Dorothy

Expert Tips

• Powerful Blender Needed: the basic dole whip recipe doesn’t have a lot of liquid, so be sure to use a powerful blender. Alternately, use a food processor.
• For the swirl, use a piping bag and an open star tip (Wilton 1M) to pipe into your glass.
• Variations: use any flavor ice cream or even sorbet or any frozen fruit. You can make a raspberry dole whip by using frozen raspberries, etc.

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Copycat Dole Whip Recipe

You don't need any special mixes to make a Dole Whip at home! Bring this Disney treat to your house as soft serve ice cream, a float or add booze!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 498kcal

Author Dorothy Kern

Cost $5

Ingredients

• 2 cups frozen pineapple chunks
• 1 cup vanilla ice cream
• 4 ounces pineapple juice

Instructions

• Add all ingredients to a blender and blend until smooth. Serve immediately.
• To make the swirl look: place blended mixture in a piping bag with a 1M or star tip; pipe into glass.
• To make a Dole Whip Float: add blended mixture to a tall glass, top with 2 ounces pineapple juice and a cherry.
• To make a Boozy Dole Whip Float: add 1 ounce rum and an extra 2 ounces pineapple juice to the blender. Serve garnished with a cherry.

Notes

• Powerful Blender Needed: the basic dole whip recipe doesn’t have a lot of liquid, so be sure to use a powerful blender. Alternately, use a food processor.
• For the swirl, use a piping bag and an open star tip (Wilton 1M) to pipe into your glass.
• Variations: use any flavor ice cream or even sorbet or any frozen fruit. You can make a raspberry dole whip by using frozen raspberries, etc.

Nutrition

Serving: 1serving | Calories: 498kcal | Carbohydrates: 89g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 111mg | Potassium: 770mg | Fiber: 6g | Sugar: 72g | Vitamin A: 747IU | Vitamin C: 169mg | Calcium: 227mg | Iron: 1mg

This Dole Whip is a Disney classic, but the copycat version! It’s so easy to make and you can even add a little rum if you want. A homemade dole whip has just 3 ingredients and you can make it as soft serve or as a dole whip float!

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