Sunday, February 21, 2016

Kitchen Sink Marshmallow Treats

Sometimes you just have to improvise in life! Same thing with certain recipes like pasta dishes, salads, monster cookies and rice crispy treats--sometimes you just have to use what's in your cupboards. These recipes, other than the basic batter or basic sauce, are open to your imagination.


This variation of the classic rice krispy treat is basically a marshmallow treat on steroids! (Let me be clear, however...nothing replaces the original rice crispy treat!!) The original recipe from Jelly Toast (www.jellytoastblog.com) calls for Chocolate Chex cereal, but I only had Rice and Wheat Chex in available at the grocery store. So, I went with that, because I wanted marshmallow treats now; and, well, that shouldn't stop you, right?

See what you come with! You could add chocolate chips or bulk up the mix with a variety of leftover cereals, but remember Math 101 and make sure you have the right ratio of marshmallow filling to dry ingredients, i.e. enough marshmallow batter to coat all of the dry ingredients you want in your mix! 

Great easy dessert 4 college cooking and for using up leftover cereals--leave no waste behind!

Kitchen Sink Marshmallow Treats

Equipment:
9" x 13" Pyrex Dish, lightly greased
Large Mixing Bowl
Spatula
Microwave


Ingredients:
1/4 unsalted butter, melted
1 (10.5 oz) bag of Mini-Marshmallows
5 cups Chocolate Chex (or any Chex cereal or other cereals)
2 cups Chocolate Coconut granola
4 oz chocolate chips, melted
1/2 cup toasted coconut flakes


Instructions:
1. Wash your hands.
2. Grease pyrex dish. 
3. Have cereals measured and combined.
4. In the microwave, melt butter in 30 second intervals and add marshmallows. 


5. Work quickly stirring the marshmallows until a smooth white batter remains.
6. Add cereal and granola.
7. Press mixture into greased pyrex.


8. Drizzle with melted chocolate chips. 


9. Top off with toasted coconut flakes.


10. Let set at room temperature before cutting and consuming!