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Wednesday, December 26, 2012

Hot Cocoa Crispy Treats

I've been holding this recipe waiting for a photo far too long so I'll go ahead and release it (adding the photo later). I'm a sucker for desserts of almost any kind. I got the inspiration for these wintry treats from a parenting blog. Who doesn't love hot chocolate in the winter? Now you can enjoy hot chocolate as part of your rice crispy treats. This recipe is for a family-sized batch (8 or 9 good-sized portions) so you don't eat yourself sick like I would if I had a full batch.

Hot Cocoa Crispy Treats
3 cups puffed rice (cheap local one makes these affordable)
1/4 cup butter
14-18 marshmallows (Haribo Pink and White)
3 Tablespoons hot chocolate powder (aka drinking chocolate)

Place the puffed rice on a baking sheet and toast at 120 for 5-10 minutes. I just do this while I'm prepping the rest and take them out when the other stuff is ready. If you have a microwave, melt the butter and swirl around the bowl. Add in the marshmallows and chocolate powder. Heat in 1 minute bursts, stirring in between, until the marshmallows are melted into a chocolatey syrup. If doing this on the stove top, follow the same sequence and stir until everything is melted together. Remove from heat. Stir in the puffed rice until completely coated in the chocolate mixture. Press into a greased dish. It helps to oil the spatula to keep it from sticking as you press. Cool for about 30 minutes, cut, and enjoy the deliciousness!

Note: It really is a good idea to toast the puffed rice. Using the local ones is a huge price difference, but straight from the bag, they taste a bit stale. To me the price difference makes these less of a luxury and something we can enjoy more often. Toasting them makes them taste almost like the real thing in this form. If you use a Miracle Oven, just pour them in to toast for 5-10 minutes over low heat.

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