Cereal Chocolate Roll Recipes

3-INGREDIENT CHOCOLATE CEREAL TREATS RECIPE BY TASTY

Steps:

• Prepare a square glass baking dish with cooking spray.
• Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
• Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
• Stir until fully combined.
• Scoop the mixture into the sprayed baking dish and flatten with a spatula.
• Cool for 30 minutes, then cut into squares.
• Enjoy!

CHOCOLATE ROLL I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
• Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
• Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

CHOCOLATE ROLL

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
• Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
• Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
• Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
• Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
• Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
• Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
• Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
• Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
• When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.

CHOCOLATE CEREAL BARS

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate; stir until smooth. Stir in the marshmallow creme and cocoa; cook and stir until smooth. Remove from the heat; stir in vanilla and cereal. Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool before cutting.

DOUBLE-CHOCOLATE CREAM ROLL

Steps:

• Coat a 15x10x1-in baking pan with cooking spray; line with parchment. Grease the paper with shortening; set aside., In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan., Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off paper. , Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. , Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers.

CEREAL CHOCOLATE ROLL

Steps:

• Melt together corn syrup and white sugar over low heat. When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.
• Grease cookie sheet and put wax paper (also greased) on cookie sheet. Spread cereal mixture on wax paper.
• To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar. Stir in cocoa and mix well.
• Spread filling on cereal mixture and roll up as for jelly roll. Slice when cool. Store in refrigerator.

CEREAL COOKIE CHOCOLATE ROLL - NO BAKE COOKIES

Steps:

• Melt together corn syrup and white sugar over low heat. When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.
• Grease cookie sheet and put wax paper (also greased) on cookie sheet. Spread cereal mixture on wax paper.
• To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar. Stir in cocoa and mix well.
• Spread filling on cereal mixture and roll up as for jelly roll. Slice when cool. Store in refrigerator.