Chocolate Cherry Krispies Recipe 475 Food

CHOCOLATE CHERRY KRISPIES RECIPE - (4.7/5)

Steps:

• Line a baking sheet with foil or waxed paper. Chop cherries and almonds if desired; place them in a mixing bowl. Add the cereal. Set aside. Melt both chocolates, salt, and the oil together just until barely melted, stirring until smooth. Stir in the vanilla. Pour mixture over the ingredients in the mixing bowl; stir well to combine. Drop by rounded teaspoonfuls onto prepared pan. Keep stored in the refrigerator until serving time.

CHOCOLATE CHERRY KRISPIES RECIPE - (4.5/5)

Steps:

• Line a baking sheet with foil or waxed paper. Chop cherries and almonds, if desired; place them in a mixing bowl. Add the cereal. Set aside. Melt both chocolates, salt, and the oil together just until barely melted, stirring until smooth. Stir in the vanilla. Pour mixture over the ingredients in the mixing bowl; stirring and mixing well. Drop by rounded teaspoonfuls onto prepared pan. Store in the refrigerator.

CHOCOLATE KRISPIES

Steps:

• Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
• Remove from the heat and add the cocoa powder. Mix inches.
• Add the Rice Krispies and mix well to coat evenly.
• Drop tablespoonfuls of the mixture into paper cases. Chill in the fridge until set.

CHOCOLATE KRISPIES

Steps:

• Boil water in a pan.
• Break chocolate pieces in another bowl.
• Place this bowl inside the pan of boiling water but be sure to see that the boiling water does not enter the bowl having the chocolate pieces.
• Once the chocolate melts, mix in the Rice Krispies.
• Fill 8 paper baking cup with two teaspoons of the chocolate mixture.
• Sprinkle some icing sugar and chocolate sprinkles.
• Serve chilled.

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.