Crispy Chip Candy Mix Recipes

CHOCOLATE POTATO CHIP CRISPY TREATS

Chocolate Potato Chip Crispy Treats image

Provided by Food Network

Categories dessert

Time 35m

Yield 12 servings

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for the pan
3 tablespoons unsalted butter
One 10-ounce package marshmallows
One 9-ounce bag rippled potato chips, broken into large pieces
Two 1.5-ounce chocolate crispy rice candy bars, broken into pieces
Flaky sea salt, for sprinkling

Steps:

Spray an 8-inch pan with nonstick cooking spray and set aside. Melt butter in large saucepan over low heat. Add marshmallows and stir until melted, then remove from heat. Add potato chips and stir until well coated. Spray a spatula or your hands with nonstick cooking spray and press the mixture evenly into the prepared pan. Sprinkle candy bar pieces on top of chips and press down gently to adhere. Sprinkle with flaky salt to finish. Refrigerate until chocolate sets, 15 to 20 minutes. Cut into 2-inch squares.

CRISPY CHIP CANDY MIX

Crispy Chip Candy Mix image

My grandchildren love to help me prepare this recipe. The mix makes a great gift gift because it looks pretty layered in a jar and speeds up the process of creating yummy candies.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

3/4 cup sweetened shredded coconut
1-1/2 cups crisp rice cereal
3/4 cup miniature semisweet chocolate chips
1 cup confectioners' sugar
1/4 cup chopped pecans, toasted
1/2 cup dried cherries
ADDITIONAL INGREDIENTS:
1 cup creamy peanut butter
1/4 cup butter, softened

Steps:

Place coconut in a small resealable plastic bag; set aside. In a 1-qt. jar with a tight-fitting lid, layer the cereal, chocolate chips, confectioners' sugar, pecans and cherries. Place bag in jar. Cover and store in a cool, dry place for up to 6 months., To prepare candy: In a large bowl, combine peanut butter and butter. Stir in candy mix and mix well. Shape into 1-in. balls; roll in coconut. Refrigerate at least 2 hours. Store in the refrigerator.

Nutrition Facts : Calories 123 calories, Fat 8g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

LEFTOVER EASTER CANDY CRISPY TREATS

Leftover Easter Candy Crispy Treats image

Leftover Easter candy transforms crispy rice treats into a colorful snack that's super fun to eat. With loads of different textures and flavors at play, every bite is a surprise.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 16 servings

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter, plus more for the pan
One 10-ounce bag mini marshmallows
1 teaspoon pure vanilla extract
Kosher salt
6 cups crispy rice cereal, such as Rice Krispies
1 cup chopped sugar-coated marshmallow chicks, such as Peeps (about 8)
1 cup candy-coated mini chocolate eggs or other candy-coated chocolates
1/3 cup chopped chocolate bunnies (about one 1.5 ounce hollow bunny)

Steps:

Line an 8-by-8-inch baking dish with a sheet of foil large enough to leave a 2-inch overhang on all sides. Grease the foil with 1 tablespoon of butter.
Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
Working quickly, add the rice cereal and candy to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
Store the treats at room temperature in an airtight container for up to 3 days.

CRISPY RICE CANDY

Crispy Rice Candy image

I received this recipe from a friend at work and it has quickly become a family favorite.

Provided by ZIPITY

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 2h15m

Yield 84

Number Of Ingredients 5

Ingredients

2 cups crispy rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup crunchy peanut butter
2 pounds white chocolate, chopped

Steps:

In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 9.4 g, Cholesterol 2.3 mg, Fat 6.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 31.4 mg, Sugar 7.5 g

CHOCOLATE COCONUT CRISPY CANDY

Chocolate Coconut Crispy Candy image

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

Ingredients

1 (12 ounce) bag milk chocolate chips
1 cup shredded coconut
2 cups Rice Krispies

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

CRISPY CHOCOLATE SQUARES

Crispy Chocolate Squares image

Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 12

Ingredients

1 package (10 ounces) miniature marshmallows
1 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup butter, cubed
2 cups crisp rice cereal
1 cup salted peanuts
FROSTING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/4 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Nutrition Facts :

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