Vanilla Crispy Treats With Leftover Halloween Candy Recipe By Tasty
VANILLA CRISPY TREATS WITH LEFTOVER HALLOWEEN CANDY RECIPE BY TASTY
No tricks here, only treats! Natalie and Laura Potter of @BlissAndBaker show you a sweet way to upgrade rice crispy treats that might just put you in a Halloween candy coma. We say, "bring it on!"
Provided by Betsy Carter
Categories Desserts
Time 1h15m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
- Chop the chocolate candy into small pieces, then transfer to the freezer while you prepare the crispy treat mixture.
- In a large nonstick pot, melt the butter over medium-low heat. Reduce the heat to low, then add the marshmallows and stir until completely melted. Add the vanilla and stir to incorporate.
- Stir in the rice cereal. Remove from heat. Let cool slightly.
- Transfer half of the mixture to the prepared pan and press into an even layer. Add 2 cups (350 g) of the candy in an even layer, then top with the remaining rice cereal mixture and spread in an even layer. Top with the remaining candy.
- Let set at room temperature for 2 hours, or in the refrigerator for 1 hour. Cut into 9 bars, then serve.
- Enjoy!
Nutrition Facts : Calories 849 calories, Carbohydrate 173 grams, Fat 14 grams, Fiber 0 grams, Protein 7 grams, Sugar 89 grams
LEFTOVER HALLOWEEN CANDY-BOTTOM CHEESECAKE RECIPE BY TASTY
Here's what you need: assorted chocolate candy, brown sugar, granulated sugar, unsalted butter, large egg, vanilla extract, kosher salt, baking soda, all-purpose flour, cream cheese, granulated sugar, kosher salt, vanilla extract, large eggs, chocolate syrup
Provided by Merle O'Neal
Categories Desserts
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) springform pan with cooking spray.
- Make the cookie base: Chop the candy into bite-size pieces, then transfer to a medium bowl and set aside.
- In a large bowl, whisk together the brown sugar and granulated sugar. Add the butter and cream with an electric hand mixer until fluffy.
- Add the egg, vanilla, salt, and baking soda and mix with a rubber spatula to combine.
- Fold in the flour just until smooth, then add the candy pieces and fold to incorporate.
- Transfer the dough to the prepared springform pan and pat down in an even layer. Refrigerate until ready to use.
- Make the cheesecake filling: In a large bowl, combine the cream cheese and sugar. Beat with an electric hand mixer until smooth.
- Add the salt, vanilla, and eggs and beat to combine.
- Pour the filling over the chilled base and smooth the top.
- Bake 35-40 minutes, until the sides are golden but the center still jiggles slightly. Let cool to room temperature.
- Drizzle chocolate syrup in a spiral pattern over the cheesecake. Using a toothpick, draw lines outward from the center to create a spiderweb pattern.
- Un-mold the cheesecake, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 42 grams, Fat 36 grams, Fiber 0 grams, Protein 8 grams, Sugar 29 grams
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