Chocolate Krispies Recipes Recipe For Chicken

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CHOCOLATE KRISPIES



Chocolate Krispies image

Make and share this Chocolate Krispies recipe from Food.com.

Provided by Kitzy

Categories     Dessert

Time 20m

Yield 12 cakes

Number Of Ingredients 5

2 tablespoons margarine
2 tablespoons sugar
2 tablespoons golden syrup
2 tablespoons cocoa powder
3 cups Rice Krispies

Steps:

  • Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
  • Remove from the heat and add the cocoa powder. Mix inches.
  • Add the Rice Krispies and mix well to coat evenly.
  • Drop tablespoonfuls of the mixture into paper cases. Chill in the fridge until set.

Nutrition Facts : Calories 64.5, Fat 2.1, SaturatedFat 0.4, Sodium 91.1, Carbohydrate 11.4, Fiber 0.3, Sugar 3.7, Protein 0.6

CHOCOLATE RICE KRISPIE CAKES



Chocolate Rice Krispie cakes image

Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 20m

Yield Makes 9

Number Of Ingredients 7

100g milk chocolate, broken up
50g dark chocolate, broken up
100g butter
4 tbsp golden syrup
100g rice pops (we used Rice Krispies)
50g milk chocolate, melted
sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons

Steps:

  • Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
  • Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
  • Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

CHOCOLATE CHICKEN



Chocolate Chicken image

Found this on the net. I'm intrigued...Sounds like something different and simple. I intend to try this and grill the chicken.

Provided by princess buttercup

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 chicken breasts (not frozen)
1 teaspoon semisweet cocoa powder or 1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon paprika
1 dash cayenne pepper or 1 dash dried red chili pepper
enough lemon juice, to make it goopy
1 tablespoon cilantro or 1 tablespoon basil (or other greenish stuff)

Steps:

  • Put everything but the chicken in a cereal bowl, mix it up.
  • Wash the chicken, coat it with the mix, cook the chicken.

Nutrition Facts : Calories 252.5, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 673.4, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 30.5

CRISPY CHOCOLATE COOKIES



Crispy Chocolate Cookies image

I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.

Provided by ChefLilli118

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 ½ cups white sugar
1 egg
2 cups all-purpose flour
1 cup cocoa powder (such as Hershey's®)
1 teaspoon baking soda
1 pinch salt
¾ cup water
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
  • Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
  • Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
  • Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g

SPICY CHOCOLATE CHICKEN



Spicy Chocolate Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 2 to 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
4 ounces bacon, diced
One 3-pound chicken, cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 serrano chile, stemmed and halved
2 tablespoons tomato paste
1/2 teaspoon allspice
1 teaspoon pimenton (smoked paprika)
1 1/2 cups red wine
1/2 cup low-sodium chicken broth
1 1/2 ounces baking chocolate, chopped
2 tablespoons butter, room temperature
2 teaspoons agave nectar
1 cup frozen peas, thawed

Steps:

  • Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
  • Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
  • Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through.
  • Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces.

RICE KRISPIES CHOCOLATE & PEANUT BUTTER BARS RECIPE



Rice Krispies Chocolate & Peanut Butter Bars Recipe image

Provided by á-25795

Number Of Ingredients 12

First Layer
6 cups Marshmallows
3/8 cup Butter
8 cups Rice Krispies
Second Layer
3/4 cup White Sugar
1 1/8 cup White Corn Syrup
1 1/8 cup Peanut Butter
Third Layer
1 1/2 cup Milk Chocolate chips
4 1/2 Tbsp. Peanut Butter
3 Tbsp. Butter

Steps:

  • First Layer Melt marshmallows and butter. Add Rice Krispies and press into a greased jellyroll pan. Chill Second Layer Bring sugar and corn syrup to a boil. Let cool slightly. Add peanut butter and stir in well. Spread over Rice Krispies. Chill Third Layer Melt butter, peanut butter, and chocolate chips in double boiler. Spread over 2nd layer. Chill

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  • In a large saucepan, melt the butter over low heat, stirring continuously. Once it’s melted, add in the marshmallows and continue stirring until they have completely melted with the butter. Remove from stove top.
  • Stir in the rice krispies and stir until they are evenly coated with the melted marshmallow and butter, stir in the chocolate chips and stir to combine with the krispi mixture. Continue stirring until the chips have completely melted into the cereal and marshmallows.
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