Saturday, September 28, 2013

Krispy Kraze

Really don't need to say much about learning this skill. Anyone--college or no college--should know how to make Rice Krispy Treats, right?  Once you have the base recipe down, there are no limits to the number of variations you can make--Chocolate-Cherry, Lemon-White Chocolate, Trail Mix--if you can dream it, try it out.  (Cooking Light's most recent magazine edition features several variations on this treat)


The two recipes that I have decided to feature from this Krispy Kraze are: Candy Corn Krispies and Chocolate-Cocoa Krispies, just in time for halloween.

Equipment:
9" x 13" Pyrex / Glass Dish, greased
PAM Spray
Large Mixing Bowl
Rubber Spatula

Ingredients:

a. Candy Corn Krispies
4 Tbls butter
10 oz marshmallows
6 cups Rice Krispies
1/2 cup Candy Corn
1/3 cup M & M's



b. Chocolate-Cocoa Krispies
4 Tbls butter
10 oz marshmallows
3 cups regular Rice Krispies
3 cups Cocoa Rice Krispies
2/3 cups dark chocolate chips


Instructions:
1. Wash Your Hands
2. Prepare the pyrex dish.
3. Place the butter in the middle of the marshmallows in a large bowl.


4. Microwave the butter-marshmallow mix on HIGH for 2-3 minutes.

5. Remove and stir.  The butter will still look semi-formed at this point.
6. Microwave again until the marshmallows  begin to puff up.



7. Remove and stir.  Add a dash of vanilla if you want.


8. Add the entire amount of krispies.  Fold the krispies into the marshmallows. It should look like spider webs.  That tells you that the ratio of krispies to marshmallows is correct.  Very sticky here.




9. Press the mixture into the prepared pyrex dish.  (I spray PAM on my hand to avoid sticking)
10. Sprinkle your chosen flavor combo on top and gently press into mixture.



11. Cover and place in fridge to chill x 10 minutes before cutting.