Richys Exceptional Cheeto Dessert Recipes
RICHYS EXCEPTIONAL CHEETO DESSERT
Ok. I know it sounds gross. Who would think of such a thing right? One word- Delicious! Try it even with your prejudices. Tastes much like peanut brittle.
Provided by Amanda
Categories Candy
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring butter, sugars, syrup to boil stirring constantly for 5 minutes while boiling.
- Remove from heat and add vanilla and baking soda. Stir well.
- Add Cheetos.
- Spread out onto ungreased cookie sheet.
- Cook at 250°F for 45 minutes to 1 hour -stirring every 15 minutes.
- When cool enough to touch, break into pieces.
Nutrition Facts : Calories 460.6, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 289.6, Carbohydrate 66.8, Sugar 56.8, Protein 0.3
CHEETOS - COPYCAT RECIPE - (3.4/5)
Provided by MJH
Number Of Ingredients 12
Steps:
- Make the cheese curls: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the flour, cornmeal, and shredded cheese. Stir together at low speed until a firm dough forms. Shape into a disc and place on a large sheet of plastic wrap; wrap tightly and refrigerate for 1 hour. Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper or Silpat liners. Pinch off small pieces of the chilled dough and gently roll between your palms and fingers to form lumpy logs roughly 2 to 2 1/2 inches long and 1/4 to 1/2 inch across. Place on the prepared baking sheets-you can space them fairly close together because they won't puff up while baking. Bake for 12 to 15 minutes, until the pieces are no longer shiny and are just beginning to brown around the edges. Transfer to a wire rack and let cool completely. Add the coating: Place the cheese powder, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor and whir for 10 to 15 seconds to blend evenly. Transfer to a large zip-top bag. Add the cooled Cheetos, seal, and shake gently to coat evenly. Store the coated cheese curls at room temperature in an airtight container for up to a week.
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