Crispy Brownie Treats Food

KRISPY BROWNIE DELIGHTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
• Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.

BROWN BUTTER CRISPY TREATS

Steps:

• Thoroughly grease a baking sheet with softened butter.
• Add the butter to a large pot set over medium heat. Allow it to melt and bubble up, swirling the pot to keep it moving around, until the butter is a medium golden brown, 3 to 4 minutes. Stir in the regular marshmallows until they're totally melted. Stir in the salt.
• Remove from the heat and pour in the cereal, folding gently the whole time until combined. Then pour in the mini marshmallows and gently fold in. Turn the mixture into the buttered baking sheet and press flat. Let cool completely, and then cut into squares or rectangles.

BETTER-THAN-THE-BAG BROWNIE CRISPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside.
• Whisk flour, cocoa powder, salt, and baking soda together.
• Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms.
• Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter.
• Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.

CRISPY RICE TREAT BROWNIES

Steps:

• You need a pan of brownies (9x9-inch) to start - it can your favorite recipe or any boxed brownie mix, baked and cooled in pan.
• In a medium microwave-safe bowl, combine mini marshmallows, butter and peanut butter. Heat on high in 30-second bursts, stirring between , until melted and smooth. Stir in rice cereal.
• Using oiled or damp hands, press cereal mixture over top of cooled brownies, forming it into an even layer. Set aside to cool.
• Meanwhile, to make ganache, in a small saucepan over medium-low, bring cream to a simmer.
• Add chocolate chips and let sit for 1 minute. Using a silicone spatula or wooden spoon, stir cream and chocolate until mixture is smooth and glossy.
• Pour ganache over rice treat layer and spread to edges of pan. Sprinkle with M&M's. Let cool until chocolate is set before cutting. Wrap tightly or store in an airtight container.

RICE KRISPIES BROWNIES

Steps:

• Cream margarine, sugar and cocoa with mixer.
• Add vanilla.
• Beat in eggs, then add in slowly the flour and salt.
• Bake at 350 for 30 minutes in greased and floured 9x13" pan.
• Spread marshmallow creme on hot brownies, then let cool.
• Melt butterscotch chips and peanut butter together in medium-sized saucepan over medium-low heat.
• Stir in Rice Krispies.
• Spread mixture on top of marshmallow creme.
• Cool until Rice Krispies mixture hardens.
• Cut and serve.
• Variation: Use a brownie mix instead of making brownies from scratch.