CHOCOLATE CARAMEL CRISPY CAKES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h25m
Yield approximately 40
Number Of Ingredients 4
Steps:
- Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
- Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
COCONUT CHOCOLATE RICE KRISPIE TREATS
Easy, delicious no-bake coconut chocolate rice krispie treats! The perfect treat for a quick after-dinner dessert or afternoon snack!
Provided by Kirsten Bell
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Grease a 9×13 baking dish, and line with parchment paper with an overhang over the long sides of the dish for easy removal.
- Melt the butter in a large saucepan over medium-low heat. Once melted, add marshmallows and stir until melted. Add the coconut cream, salt, coconut extract, and coconut flakes. Remove from heat.
- Spoon the mixture into the prepared baking dish, and gently press in with a spatula.
- Melt the chocolate chips either in a small saucepan over the stove or in the microwave on short time increments, being careful not to burn. Pour the chocolate over the top of the rice krispie treats, and evenly smooth it out. Allow to set at room temperature for at least an hour, or cover and put it in the fridge if you're in a hurry. Store covered at room temperature for a few days!
COCONUT-CARAMEL-CHOCOLATE CRISPY TREATS
These are gluten-free and nut-free treats. They are super sweet! Flavors include coconut, caramel, and chocolate.
Provided by JennyJen2009
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h50m
Yield 70
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
- Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
- Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
- Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
- Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
- Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 22.4 g, Cholesterol 7.4 mg, Fat 6.9 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 4.5 g, Sodium 60.8 mg, Sugar 16.6 g
CHOCOLATE COCONUT CRISPY CANDY
A chocolate and coconut lover's delight! An easy and quick candy to prepare for a holiday event or if you're just craving something good! Makes a good presentation on a Christmas treat tray.
Provided by Seasoned Cook
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
- Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
- Enjoy!
Nutrition Facts : Calories 69.5, Fat 3.7, SaturatedFat 2.6, Cholesterol 2.2, Sodium 23, Carbohydrate 8.2, Fiber 0.5, Sugar 6.1, Protein 0.9
CHOCOLATE CARAMEL CRISPY CAKES
A yummy, chocolaty take on the classic "cereal treat", courtesy of the wonderful Nigella Lawson. You can substitute for whichever candy bar and cereal you prefer. Enjoy! Prep time includes time to chill the bars after making.
Provided by periwinklejenn
Categories Dessert
Time 1h10m
Yield 40 treats, 40 serving(s)
Number Of Ingredients 3
Steps:
- Break the candy bars into bits and drop them into a saucepan.
- Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula.
- When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and stir them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
- Fill the mini muffin papers (about 40) with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
Nutrition Facts : Calories 46.8, Fat 2.8, SaturatedFat 1.5, Cholesterol 4.3, Sodium 17.3, Carbohydrate 4.9, Fiber 0.2, Sugar 3.1, Protein 0.6
COCONUT RICE KRISPIE® TREATS
A coconut twist in the classic school lunch treat! Perfect for kids and if you snag some for yourself too, we won't tell. One thing I love about these is how customizable they are. Lemon coconut? Chocolate coconut? Sure! You can do practically anything with add-ins. These are also good because unlike other recipes, they use condensed milk, which gives it a rich sweetness. It's safe to say these beat the store-bought ones!
Provided by BlipBlop Bloop
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
- Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
- Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
- Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 15 g, Cholesterol 6.8 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 10.6 g
CARAMEL CRISPY TREATS I
A gooey, crunchy snack that is absolutely delicious!
Provided by J. Cooke
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter with marshmallows over low heat - stir until smooth.
- Add noodles - toss until coated.
- Drop spoonfuls of noodle mixture onto a greased baking sheet.
- Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.5 g, Cholesterol 8.3 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 117.2 mg, Sugar 12.9 g
CRISPY CARAMEL TREATS
Kids love these triple-decker treats for the holidays-or any time at all. I always make several batches because my neighbors can't seem to get enough of them.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan, melt 1/4 cup butter and 4 cups marshmallows; stir until smooth. Stir in 4 cups cereal. Pat into a greased 13-in. x 9-in. pan; set aside. , For caramel filling, place the caramels and 10 tablespoons butter in another saucepan; cook and stir over low heat until melted. Stir in the milk until smooth. Cool for 10 minutes; pour over cereal layer. Refrigerate for about 30 minutes or until firm., In a large saucepan, melt the remaining butter and marshmallows. Stir in remaining cereal. Spread over caramel layer. Cover and refrigerate for 30 minutes or until firm. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 223 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE NUTTY CRISPY TREATS
This is a unique, highly-addictive variant of the traditional 'chocolate rice crispy treat.' You can do this 2 ways: Mix the chocolate chips into the rice to have chocolate throughout, or wait until the treats cool, then spread melted chocolate chips on top and cool for a hard, shell-like frosting. I prefer the latter...
Provided by LORIKAE
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
- Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 72.3 g, Fat 21.1 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 6.3 g, Sodium 220.7 mg, Sugar 41.8 g
CHOCOLATE-CARAMEL RICE KRISPIES® TREATS™
Enhance a bake sale classic with these Chocolate-Caramel RICE KRISPIES® TREATS™. These Chocolate-Caramel RICE KRISPIES® TREATS™ are deliciously gooey.
Provided by My Food and Family
Categories Home
Time 20m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well. Press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
- Microwave caramels and milk in medium microwaveable bowl 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute; pour over cereal mixture. Spread to completely cover cereal mixture. Sprinkle with nuts; press lightly into caramel with back of spoon to secure.
- Place chocolates in small microwaveable bowl. Microwave 1 min. or until chocolates are completely melted, stirring every 30 sec.; drizzle over nuts. Cool before cutting to serve.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 4.0288 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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- In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant (here’s a browned butter how-to if you’d like a visual).
- Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla extract, coconut extract, and salt and stir to combine.
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