This is a S'Mores version, cool! Image by e.marie via Flickr
From Denny: People are always searching for a recipe of a food they fondly remember from childhood - and Rice Krispie bar cookie recipes are often a favorite! When this was featured in our local newspaper recently (no photo) I just had to include it here. What's perfect about this simple easy recipe is that it's perfect for this holiday weekend of Labor Day. You can make and take it any where easily, enjoy!
From: Susan Filopowicz
Yield: 12 muffin-size or 24 minimuffin-size servings.
Ingredients:4 Tablespoons butter
4 ounces unsweetened
chocolate1 (10-ounce) bag
marshmallows6 cups
Rice Krispies cereal
2-1/2 cups shredded coconut
1 can
sweetened condensed milk1-1/2 teaspoons water
1/2 teaspoon vanilla extract
1/4 cup toasted slivered
almondsDirections:1. Melt butter, 2 ounces unsweetened chocolate and marshmallows. Combine and add Rice Krispies and cool.
2. Spray palms of hands with
cooking spray and while mixture is still warm press the mixture up to 1/2 full of the minimuffin cups or regular
cupcake tins.
3. In a medium glass bowl, stir coconut with 2/3 cup sweetened condensed milk. Microwave 1 minute on high. Stir and cook 1 to 2 minutes longer. Remove and let stand for 5 to 10 minutes to cool slightly. While warm, pour over the crispy mixture to the top.
4. In a small bowl, combine the remaining 2 ounces of chocolate and 1/3 cup sweetened condensed milk and microwave for 30 seconds. Stir and microwave for 30 more seconds. Add water and vanilla and drizzle over each crispy cup and top with several slivered almonds.
***
Vegan version of Rice Krispie treats Image by Jocelyn | McAuliflower via Flickr
Now here's another version of a
Rice Krispie treat, vegan style from Jocely McAuliflower @
Brownie Points Blog.
Chocolate GORP Rice Crispy TreatsGORP: Good Old Raisins and Peanuts
Lightly oil an 8″ x 8″ baking pan and set aside.
Combine in a sauce pan: light corn syrup, 1/2 cup
light brown sugar, 1/4 cup packed
1/4 teaspoon salt
Bring to a full boil and remove from the heat.
Stir in: peanut butter butter (or any favorite nut butter), 1 cup
(Warming the peanut butter jar in the microwave makes the 1 cup easier to scoop out.)
vanilla, 1 teaspoon
crisp puffed rice cereal, 3 cups
With oiled hands, press the mixture firmly into the buttered 8″ x 8″ pan.
Directions:Sprinkle the top with chopped raisins and enough grated or finely chopped
semi-sweet chocolate to cover the entire pan, making sure to get the chocolate in the corners, as well as thick enough to form a layer. As I was working with a large block of chocolate and free-form with the raisins, I don’t quite remember the quantities required. A four ounce
chocolate bar and 1/2 cup of raisins are a good place to start.
Using a blow torch (or a brief visit to the broiler), melt out the chocolate layer to help adhere the raisins.
This cuts best before the chocolate has completely hardened.
Thanks for visiting this blog and subscribing! Have a great weekend, everyone!
reade more...
Résuméabuiyad
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_c.png?x-id=b55b2005-d9f4-4b3a-b2a2-36444825b229)
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_c.png?x-id=d142b081-c170-45fb-82f5-0201d487cba2)
