After all that, you're probably ready for some dessert now right? Can you ever go wrong with dessert? Nope. Can you ever go wrong with CHOCOLATE dessert? Definitely not. This recipe puts two of my favorite things together.... Chocolate, and cereal!
Chocolate Crispy Cake
4 oz semisweet chocolate, broken into pieces (ummm, sounds like chocolate chips to me!)
2 T. butter or margarine
1 bag (10.5 ounces) miniature marshmallows
6 c. crispy rice cereal
1 c. salted dry-roasted peanuts (I sometimes leave these out and it's no big deal)
1 c. M&Ms mini baking bits
1. Spray a Bundt pan (or 9x13) with cooking spray. Pre-measure your marshmallows, rice cereal and M&Ms.
2. In large bowl, heat chocolate and butter in microwave on High 30 seconds. Stir. Heat for another 30 seconds. Remove from microwave; stir chocolate mixture until melted and smooth. Add marshmallows to mixture. Heat in mirowave on High 1 minute longer; stir until marshmallows are melted and mixture is smooth.
3. Add cereal, peanuts, and M&Ms to chocolate mixture. Stir until all ingredients are coated and mixture is well combined.
4. Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand at least 1 hour to set chocolate. (In warm weather, refrigerate to set cake). I also recommend you pick the scraps off the bowl...chef's privilege...
5. Cut into slices to serve. Store in covered container at room temperature up to 3 days.
4 oz semisweet chocolate, broken into pieces (ummm, sounds like chocolate chips to me!)
2 T. butter or margarine
1 bag (10.5 ounces) miniature marshmallows
6 c. crispy rice cereal
1 c. salted dry-roasted peanuts (I sometimes leave these out and it's no big deal)
1 c. M&Ms mini baking bits
1. Spray a Bundt pan (or 9x13) with cooking spray. Pre-measure your marshmallows, rice cereal and M&Ms.
2. In large bowl, heat chocolate and butter in microwave on High 30 seconds. Stir. Heat for another 30 seconds. Remove from microwave; stir chocolate mixture until melted and smooth. Add marshmallows to mixture. Heat in mirowave on High 1 minute longer; stir until marshmallows are melted and mixture is smooth.
3. Add cereal, peanuts, and M&Ms to chocolate mixture. Stir until all ingredients are coated and mixture is well combined.
4. Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand at least 1 hour to set chocolate. (In warm weather, refrigerate to set cake). I also recommend you pick the scraps off the bowl...chef's privilege...
5. Cut into slices to serve. Store in covered container at room temperature up to 3 days.
Thank you Cori Staples for sharing! Can't wait to make this one. Now to find a Bu... a boon... a boot... a cake pan!! (anyone catch that "My Big Fat Greek Wedding" Reference?) =]
--Eat well, eat good, good eats!
--Eat well, eat good, good eats!
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