Chocolate Rice Krispies Cake Food

CHOCOLATE RICE KRISPIES CAKE

Steps:

• Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly.
• Remove from heat and add vanilla.
• Stir in Rice Krispies, chocolate chips and peanuts.
• Press into a greased 9x12-inch pan.

RICE KRISPIE CAKES

Steps:

• Break the chocolate into squares and put in a microwavable bowl.
• Heat the chocolate until it has all melted 1 min or 45 seconds, depending on the microwave.
• Mix the Rice Krispies into the chocolate, stirring until Krispies are covered.
• Using a teaspoon spoon the mixture into cake cases.
• Top with sprinkles, or you could break up a Flake for decoration or for Easter use Mini Eggs.
• Leave to set.

CRISPY CHOCOLATE FRIDGE CAKE

Steps:

• Line a 20 x 30cm tin with baking parchment. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Add the vanilla, biscuits, sultanas and Rice Krispies, and mix well until everything is coated.
• Tip the mixture into the tin, then flatten it down with the back of a spoon. Press in some mini eggs, if using, and put in the fridge until set. When hard, drizzle all over with the melted white chocolate and set again before cutting into chunks.

RICE KRISPIES TREATS® CAKE

Steps:

• Microwave 3 Tbsp. butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add 1 pkg. marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add 6 cups cereal; mix well. Press onto bottom of 8-inch round pan sprayed with cooking spray.
• Repeat in separate 8-inch round pan with remaining ingredients. Cool completely.
• Remove cereal mixtures from pans. Decorate with frosting and sprinkles as shown in photo.

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.

MARSHMALLOW CRISPY CAKES

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.

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.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

MARSHMALLOW CHOCOLATE CRISPY CAKES

Steps:

• Over a medium heat melt the butter in a large saucepan
• When the butter has melted add the large marshmallows to the saucepan
• Melt the marshmallows until smooth and silky. Stir regularly
• In a large mixing bowl pour the rice crispy cereal
• Add the marshmallow mixture and stir
• Tip into a foil baking tray
• Melt the chocolate in a bowl over a saucepan of boiling water
• When melted drizzle the chocolate generously all over the cake and place in the fridge to cool

CHOCOLATE RICE KRISPIES TREATS

Steps:

• Butter a 9x13x2 inch dish.
• Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
• Add Rice Krispies. Mix well.
• Spread into dish.
• Chill, then cut into squares.

RICE KRISPIES CHOCOLATE DREAM BARS

Steps:

• BOTTOM LAYER.
• In mixing bowl cream butter or margarine with sugar until light and fluffy.
• Add vanilla and eggs one at a time beating well after each addition.
• Mix together flour, cocoa, baking powder, salt and chopped nuts.
• Stir into egg mixture until well combined.
• Spread mixture in bottom of greased 13 x 9 pan.
• Bake at 350°F for 15-20 minutes.
• MIDDLE LAYER.
• Sprinkle marshmallows evenly over bottom layer.
• Bake an additional 3 minutes.
• Let cool.
• TOP LAYER.
• In small saucepan combine chocolate chips and peanut butter.
• Cook over low heat stirring constantly until melted.
• Stir in cereal and spread evenly on top of COOLED marshmallow layer.
• Refrigerate 2 hours or until firm. Cut into bars.