COCOA RICE KRISPIES TREATS
Make and share this Cocoa Rice Krispies Treats recipe from Food.com.
Provided by LonghornMama
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter with salt in a large saucepan over low heat. Add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well.
- Remove from heat and stir in Cocoa Krispies until evenly coated.
- Pour into a greased 13x9 baking dish. Press down until flat in the dish. A silicone spatula coated with cooking spray works nicely. Cool.
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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