PEANUT BUTTER COCOA CRISPY BARS
If you're craving peanut butter and chocolate, grab a bowl and stir up a batch of these no-bake crispy bars! You're gonna love 'em!
Provided by Cheeky Kitchen
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Spray an 8x11 inch baking dish with nonstick cooking spray. Pour Cocoa Puffs™ into a large bowl. Set aside.
- In a small, microwave-safe bowl, place 1/2 cup of peanut butter, 1/2 cup of corn syrup, 3 tablespoons of butter,1/2 cup of brown sugar, and vanilla. Heat together for 1 minute, then stir. Heat an additional minute, then remove from microwave and stir in 1/2 cup of chocolate chips.
- Pour mixture over Cocoa Puffs™ , and stir to coat cereal. Transfer Cocoa Puffs™ into prepared 8x11 inch baking dish and pat gently with a spatula to even out.
- Place the remaining peanut butter and butter into a medium, microwave-safe bowl. Microwave for 30-60 seconds, stir, then spread the melted peanut butter over the cereal layer. Place pan in fridge or freezer for 5-10 minutes, while you prep the final layer.
- Place the remaining chocolate chips and the heavy cream in a medium, microwave-safe bowl. Heat for 30-90 seconds, then stir until smooth and creamy. Spread over the peanut butter layer. Return to the fridge and allow bars to set up completely before slicing into servings (about 60-90 minutes.)
Nutrition Facts : ServingSize 1 Serving
COCOA PUFF COOKIES
Make and share this Cocoa Puff Cookies recipe from Food.com.
Provided by Moe Larry Cheese
Categories Candy
Time 9m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot; bring to a boil the sugar, syrup and honey.
- Boil until sugar is almost melted.
- Stir in peanut butter and then the Coco Puffs.
- Drop by spoonfuls onto wax paper and let cool. Store in a air-tight container.
COCOA PUFFS
These are cream puffs with a chocolate filling and a buttery thick frosting. While recently on vacation in Oahu, we had these at the Liliha Bakery. They are famous for these and sell 5000 a day! Upon arriving home, I looked for a recipe, and pieced this one together from 3 different recipes, recipe #209826 for the choux pastry, recipe #65220 for the chocolate pastry cream filling, and a recipe that was given to me for the chantilly frosting. These are a little bit of work, but the filling and frosting can be made ahead. Absolutely delicious and worth the effort, transports me back to Hawaii! Cooling and assembly time not included in total time.
Provided by Michelle Berteig
Categories Dessert
Time 2h15m
Yield 42 cocoa puffs, 21 serving(s)
Number Of Ingredients 17
Steps:
- Choux Pastry:.
- Heat oven to 400°F.
- Put the water and butter in a saucepan and heat to boiling.
- Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
- Add eggs one at a time, beating well after each addition.
- Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
- Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
- Allow to cool completely. I left them in the (cold) oven overnight.
- Chocolate Pastry Cream Filling:.
- Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
- In a separate saucepan, and milk and butter and heat to scalding.
- Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
- Cook on low heat, stirring, until the mixture reaches the boiling point.
- Cook 4 minutes longer, stirring constantly.
- Add the grated chocolate and cook one minute longer.
- Remove from heat, pour into a bowl and let cool, stirring occasionally.
- Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
- Note that this filling is not very sweet, you may want to add more sugar to taste.
- Chantilly Frosting:.
- Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
- Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
- Remove from heat, and continue to stir until cool and thick.
- Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
- Assembly:.
- Use the tip of a knife to make a small hole in the bottom of each pastry puff.
- Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
- Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
- Enjoy! Store leftovers in the refrigerator but they won't last long!
Nutrition Facts : Calories 224.9, Fat 14.6, SaturatedFat 8.6, Cholesterol 114.3, Sodium 150.7, Carbohydrate 20.1, Fiber 0.6, Sugar 11.4, Protein 4.7
CHOCOLATE CREAM PUFFS
Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!
Provided by Bren
Categories Desserts Chocolate Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
- Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
- Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
- Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
- Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
- Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
- For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g
5 INGREDIENT COOKIE CRUNCH COCOA PUFFS HOMEMADE CEREAL {GLUTEN FREE}
5 Ingredient Cookie Crunch Cocoa Puffs Homemade Cereal {Gluten Free}
Provided by Lindsay Cotter
Categories breakfast
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Place cookies in blender or food processor and blend until a meal/flour is formed.
- Next add in ripe banana, coconut oil, and optional vanilla. Blend again.
- Transfer to a large bowl
- Add in your cocoa powder and coconut flour. The more powder the more chocolatey it is.
- Roll batter into small cocoa puff size balls. A little smaller than marbles size.
- Place on greased baking tray.
- Bake for 30 minutes or so. It's good to flip puffs over half way through baking if possible.
- Remove from oven once cereal is golden brown or hard enough to create a crunch. Let cool.
- Store in air tight container. Add extra cocoa powder or peanut flour and coat the bites. This is optional.
- Serve in a bowl with milk.
- Should last up to a month or so.
Nutrition Facts : ServingSize 3/4 cup, Calories 228 calories, Sugar 11.6g, Sodium 83.4mg, Fat 12.2g, SaturatedFat 7.4g, Carbohydrate 28.7g, Fiber 8.1g, Protein 3.5g, Cholesterol 3.8mg
TRIPLE CHOCOLATE COCOA PUFFS CRISPY TREATS
Triple chocolate Cocoa Puffs crispy treats are perfect for any chocolate lover - and they don't require turning the oven on!
Provided by Rachel Gurk
Categories Cookies & Bars
Time 1h15m
Number Of Ingredients 6
Steps:
- Grease a 8x8 pan with butter.
- In a large, deep pan (nonstick preferred), melt butter, mini marshmallows, and one cup chocolate chips over low heat until completely melted (no lumps of marshmallows or chocolate chips remain).
- Remove pan from heat and immediately stir in 1 cup chocolate chips and cocoa puff cereal. Continue to stir until all cereal and chocolate chips are coated with marshmallow/butter combination. Pour into prepared pan.
- Spray hands lightly with nonstick baking spray (or coat with butter) and press mixture gently into pan.
- Into a small bowl, add one cup of chocolate chips and 1 teaspoon canola oil. Melt slowly in the microwave (30 second intervals, stirring well between each interval) until completely melted. Pour over bars and sprinkle with sea salt if desired.
- Let cool completely to let chocolate harden before cutting into squares with a sharp knife.
Nutrition Facts : ServingSize 1 bar, Calories 290 kcal, Carbohydrate 49 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 4 mg, Sodium 140 mg, Fiber 3 g, Sugar 34 g, UnsaturatedFat 5 g
TRIPLE CHOCOLATE COCOA PUFFS KRISPY TREATS
Decedent rice krispy treats get a chocolatey makeover - with not one chocolate, but three! A dessert that is sure to please everyone!
Provided by Megan
Yield 9-16
Number Of Ingredients 6
Steps:
- Butter a 8x8 pan with butter.
- In a large, deep pan (nonstick prefered), melt butter, mini marshmallows, and one cup chocolate chips over low heat until completely melted (no lumps of marshmallows or chocolate chips remain).
- Remove pan from heat and stir in 1 cup chocolate chips and cocoa puff cereal. Continue to stir until all cereal and chocolate chips are coated with marshmallow/butter combination. Pour into prepared pan.
- Spray hands lightly with nonstick baking spray (or coat with butter) and press mixture gently into pan.
- Into a small bowl, add one cup of chocolate chips and 1 teaspoon canola oil. Melt slowly in the microwave (30 second intervals, stirring well between each interval) until completely melted. Pour over bars and sprinkle with sea salt if desired.
- Let cool completely and let chocolate harden before cutting into squares with a sharp knife.
COCOA PUFFS® BANANA CREAM PIE
Fun new twist on Banana Cream Pie that's made of a crust with Cocoa Puffs® cereal instead of graham crackers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
- Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
- Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE CHOUX PASTRY / CHOCOLATE CREAM PUFFS
Learn how to make perfect chocolate choux pastry with this detailed, step by step recipe! Choux pastry made with cocoa powder, and filled with chantilly cream filling for delicious chocolate cream puffs! Perfect bite-sized desserts. EASY - This recipe is easy! Please read the recipe in full first, and the tips in the post, so that you know what to expect at each step of the recipe. The recipe becomes even easier with some familiarity. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Provided by Dini @ The Flavor Bender
Categories Chocolate desserts Desserts Pastry
Time 2h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F / 204°C.
- Measure out all the ingredients.
- Sift the flour and cocoa powder together and set aside in a small bowl.
- Place the salt, water, sugar, and butter in a saucepan, and heat over medium heat, while stirring occasionally. Make sure that the butter, salt, and sugar melt before the water comes to a boil.
- When the water comes to a boil, remove the pot from the heat and immediately add the cocoa powder and flour mix, in one go. Vigorously mix in the flour mixture so that it absorbs all of the water (use a wooden spoon or silicone spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
- Cook the dough for about 1 minute (over medium heat) while mixing and moving it around in the pan, until you get a dough that pulls away from the sides of the pan and resembles dry mashed potato. You should also notice a dough film formed at the bottom of the pan. The cook time will vary depending on your stove, and pot size.
- Transfer the dough into a bowl and let it cool down slightly for a few minutes.
- Lightly whisk one egg in a small bowl and add it to the dough. Mix it well into the dough until thoroughly mixed in. Then add the second and third egg, mixing in the second well before adding the third.
- Now whisk the final egg, and add it in increments, until you get the right consistency. This is a crucial step, so take care not to add too much egg as this will result in flat/deflated puffs.
- The correct dough consistency is when the dough has a sheen to it, and has pipeable consistency, and the dough will form a "V" shape at the end of your spatula when lifted from the bowl. You may or may not use up all of the four eggs. This is why the fourth egg is added in increments.
- Prepare a baking tray with parchment paper.
- Pipe the desired shape onto the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A, or you can cut the pastry bag opening instead). Then with a damp finger, flatten the apex and any sharp points on the dough mounds. Make sure to leave at least 1 - 1.5 inches between the piped mounds.
- Bake in the oven preheated at 400°F / 204°C, for about 5 minutes.
- Reduce the heat to 375°F / 190°C, and let the choux pastry cook for a further 20 minutes. DO NOT open the oven door during this step.
- After 25 minutes of total cook time, the choux pastry shells should have puffed up. Quickly open the oven door and rotate the baking sheet. If you piped very large choux pastry mounds, then let them cook a little bit longer before opening the oven door.
- Cook the choux puffs for another 5 minutes. At this stage, the choux pastries should have a hardened top. Quickly prick each of the cases with a toothpick.
- Bake the choux pastry for another 3 - 5 minutes, to allow the pastries to dry out a little.
- Remove from the oven, and prick the pastries one more time. Let the choux pastry cases cool completely in a draft-free area, preferably somewhere that is not cold.
- Preheat the oven to 400°F / 204°C again for the next batch. Once preheated, pipe and bake the second tray of choux pastry.
- Fill the choux cases with stabilized sweetened whipped cream as soon as they are at room temperature, and serve immediately. OR you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep in the freezer in an air-tight container.
- You can either cut the top of the pastry and fill the bottom half with whipped cream, OR make a hole at the bottom of the shell and fill with a pastry bag.
- In a small microwave-safe bowl, place the water, and sprinkle the gelatin over the surface of the water. Make sure all the gelatin is saturated with water, and then let it sit for at least 10 minutes to bloom.
- In a large bowl, place the heavy cream, confectioner's sugar, vanilla, and salt. Stir to combine. Have it ready to be whisked with an electric hand mixer or stand mixer by the time the gelatin is ready.
- After 10 minutes, microwave the gelatin in 10 second intervals to dissolve it. Do NOT let the gelatin mixture boil.
- Stir in the 1 tbsp of cold cream or milk.
- Start whisking the heavy cream mixture on high speed, and add the gelatin into it. Do NOT add the gelatin directly onto the whisk. Instead, add it where the cream is moving quickly due to whisking action. Alternatively, as soon as you add the gelatin, move the mixer around in the cream to make sure that the gelatin is mixed in well. The idea is to get the gelatin mixed into the cream as fast as possible, without it touching the whisk when added.
- Lower the mixer speed to medium (or medium high), and whisk the heavy cream until you have stiff peaks. Keep a close eye on it since the cream can go from stiff peaks to broken in a matter of seconds.
- Place the whipped chantilly cream in a large pastry bag, attached with a star tip (to create swirls), or with a round tip / bismarck tip (to fill).
Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 78 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
COCOA PUFFS CEREAL BARS
Cocoa Puffs Cereal Bars, a fun, chocolaty breakfast cereal bar everyone will enjoy!
Provided by Lisa
Categories Dessert
Number Of Ingredients 4
Steps:
- Spray with nonstick cooking spray a 9x13* baking dish- set aside.
- In a medium pan over medium low heat melt butter. (3 tbs butter)
- Add in marshmallows. Stir until fully melted. (10 oz marshmallows)
- Once fully melted, remove from heat and stir in the Cocoa Puffs. Make sure to stir the marshmallows and cereal together really well or else you will get a marshmallow layer on the bottom of the pan and it's not and tasty as you might think. (6 cups)
- Press the cereal into prepared 9x13 baking dish. Use a spatula sprayed with non-stick cooking spray to firmly pack the cereal into the pan.
- Let the cocoa puff cereal treat cool completely and then cut into 18 squares.
Nutrition Facts : Calories 113 kcal, Carbohydrate 23 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 97 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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