Caramel Cream Pie With Crispy Rice Topping Food

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

CARAMEL CREAM PIE

Steps:

• Boil the cans of sweetened condensed milk (labels off, unopened) in a large pot for 3 hours. Make sure the water stays above the cans.
• Let cool 1 hour.
• CAREFULLY open the cans and pour into large bowl.
• Fold in marshmallow cream.
• Pour into pie shell.
• Chill in refrigerator overnight.
• Top with whipped topping and enjoy!

CARAMEL CREAM PIE WITH CRISPY RICE TOPPING

Steps:

• PREPARE THE CRUST:.
• Preheat the oven to 350°F
• Spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool.
• Transfer the nuts to a mini food processor and coarsely grind.
• Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened.
• Press the crumbs over the bottom and up the side of the pie plate in an even layer.
• Bake the crust for 8 minutes, until barely set.
• Transfer the pie plate to a rack to cool.
• PREPARE CARAMEL PUDDING:.
• Meanwhile, in a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves.
• Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes.
• Remove from the heat.
• Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
• In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened.
• In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt.
• Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.
• Remove from the heat and whisk in the egg yolks, one at a time.
• Return the mixture to a boil and cook until thickened once again, about 5 minutes.
• Whisk in the gelatin mixture.
• With a rubber spatula, gently spread the caramel pudding in the cooled crust.
• Tap the pie plate gently on a work surface to settle the pudding.
• Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.
• MAKE THE RICE TOPP[ING:.
• Line a rimmed baking sheet with parchment paper and coat with vegetable spray.
• In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat.
• Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes.
• Remove the caramel from the heat and stir in the salt and rice cereal.
• Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
• Break the crispy rice into shards; transfer to a sturdy plastic bag.
• Using a rolling pin, crush the topping into small pieces.
• Spread the whipped cream on top of the chilled pie, making deep swirls.
• Top the pie with the crispy rice and serve.