Cocoa Krispie Football Treats Food
COCOA KRISPIES TREATS TM
Steps:
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
- Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
- MICROWAVE DIRECTIONS:
- In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
KIDS CAN MAKE: FOOTBALL COCOA-CRISPY RICE TREATS
Celebrate game day with this chocolaty update of the classic cereal treats. For big and little kids: Let them help with measuring ingredients, shaping the footballs and rolling out and arranging the laces. Big kids can also help stir the warm ingredients together.
Provided by Food Network Kitchen
Time 55m
Yield 18 to 20 treats
Number Of Ingredients 8
Steps:
- Coat a wooden spoon and 1/3-cup dry measuring cup with cooking spray. Line a baking sheet with parchment, and coat lightly with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Remove from the heat, add the cereal and stir until the mixture is fully combined.
- Use the prepared measuring cup to scoop out the mixture onto the prepared baking sheet in mounds. Let them cool for a few seconds to make them easier to work with. Spray your hands with cooking spray, and firmly press and pat each mound into a football shape. Let the treats sit at room temperature to harden slightly, about 20 minutes.
- Cut the candy chews lengthwise into quarters. Roll the pieces into thin ropes and cut into short and long lengths to make laces. Arrange the candy on top of each football, pressing in to help them adhere. Store at room temperature in an airtight container for up to 3 days.
COCOA KRISPIE FOOTBALL TREATS
Cute football themed snacks for your next football party! Since I was making mostly adult desserts for our last college ball game, I altered my Recipe #286286 to make chocolate-flavored, football Krispie treats for the kids. They were a big hit, with kids and adults! My cupcake carrier with the flat bottomed insert only held 15 treats so that's where I stopped counting. Because of that, I guessed here on the total yield. If you try this recipe please feel free to correct me, if needed. :)
Provided by Tinkerbell
Categories Candy
Time 45m
Yield 25-30 Treats
Number Of Ingredients 7
Steps:
- In large pan or dutch oven, melt 3 Tablespoons of the butter over low heat. Add marshmallows & stir until completely melted.
- When marshmallows are melted & smooth, turn off heat & add almond extract. Stir well.
- Remove from burner & add Cocoa Krispies. Stir till combined.
- Spray inside of a large bowl & turn the mixture out into it. Allow to cool for about 10-15 minutes.
- Lightly grease your fingers with the 1 Tablespoon of butter and then pull off about a 1/4 cup of Krispie mixture.
- Shape into a football. An oval shape that is wide & tall in the center, getting smaller & slightly pointy at both ends. Repeat until all the mixture is used up.
- With frosting tube, pipe one long line, lengthwise, down the top of each football. Then pipe a short line at each end & fill in the center with more short lines to form the football's laces.
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- In a medium pot, melt the butter over medium-low heat. When the butter is melted, reduce the heat to low and add 5 cups of the mini marshmallows. Stir frequently until the marshmallows are melted.
- Remove from the heat and stir in the vanilla extract and the remaining 1 cup of marshmallows. Stir to melt the marshmallows a bit (chunks of marshmallow are ok) then stir in the chocolate gluten free crispy rice cereal.
- When all of the cereal is coated with the marshmallow, transfer to the prepared pan. Let it sit in the pan to cool for a minute or two then use a spatula or your hands to press into the pan.
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- Melt the butter in a large pot over medium heat. Add 10 ounces of mini marshmallows until melted smooth, stirring consistently.
- In a large mixing bowl, add 7 cups cocoa Rice Krispies and the rest of the marshmallows. Pour the melted butter and marshmallows and mix until incorporated.
- Line a 9x9 inch pan with parchment paper before pouring the mix in. Let it rest on the counter 2-4 hours.
- Using a football cookie cutter (or a slightly bent, clean soup can), punch out your football shapes.
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