Talk about easy and way too delicious! These are the new Rice Krispy Treats. It’s not that traditional Rice Krispies aren’t good, they’re just a little boring and safe. These are the opposite. They’re over-the-top and surprising in a way that everyone, including Krispies, treats purists, will love.
And it just does not get any easier….
Cooking spray, for pan
5 tbsp. butter
1 (10-oz.) bag marshmallows
1/2 c. smooth peanut butter
Pinch kosher salt
6 c. Rice Krispies Cereal
12 Reese’s cups
1/4 c. melted peanut butter, for garnish
1/4 c. melted chocolate, for garnish
Line a 9”-x-13” pan with parchment paper and grease with cooking spray. In a large pot over medium-low heat, melt butter. Stir in marshmallows, peanut butter, and salt and stir until mixture is melted. Remove from heat.
Immediately add Rice Krispies and stir with a rubber spatula until combined. Working quickly, press half of mixture into an even layer in the pan, then top with a layer of Reese’s. Press remaining mixture over Reese’s.
Drizzle with melted chocolate and peanut butter, then refrigerate until cool, about 30 minutes.
Slice into squares and serve. Maybe that should say slice & eat!
I am not a big Cheesecake fan, but I do LOVE Pecan Pie, so this combination just might be beyond wonderful. Test it out and let me know what you think. I will be trying it later this month.
GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 tablespoons butter, melted
6 tablespoons unsalted butter
1/2 cup packed light brown sugar
3/4 cup dark corn syrup
1 1/2 cups chopped pecans
2 eggs, beaten
1/2 teaspoon vanilla extract
1 pinch salt
24 ounces cream cheese
1 cup packed light brown sugar
1/4 cup all-purpose flour
4 large eggs
1 cup heavy cream
4 tablespoons unsalted butter
1/2 cup light brown sugar, packed
1 1/2 cups toasted pecans, chopped
1/3 cup heavy cream
1 pinch salt
Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar, and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract, and salt. Pour into prepared crust; set aside.
In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave the cake in for 1 hour, then remove from oven and let cool completely.
To Make the Pecan Topping:
Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream, and pinch of salt. Let cool to room temperature then spoon over.
cooled cheesecake. Slice to serve or store refrigerated.
One of my dear friends is turning 70 tomorrow and a lot of people are giving her a party on a Tuesday. Since I work I had to come up with an “appetizer” to share that could sit in my car and be made with what I had in the pantry. So Brownies are not exactly an appetizer, but I don’t think anyone will complain. These should be yummy.
People think that box mixes produce the perfect combination of chewy and moist brownies. Results should be at least as good as a mix without all the processing and questionable ingredients without dirtying many dishes. For one-bowl brownies with the proper level of chewiness both butter and oil is used. Using both cocoa and unsweetened chocolate add to the intense chocolaty richness and create a platform of flavor for any add-ins. By being strategic with the addition of ingredients, saved dishes and combined the batter all in one large bowl. Baked on the lowest rack in the oven, the brownies cooked nicely on the bottom and edges without overcooking and drying out. Folding white chocolate chips into the batter and swirling in raspberry jam gave the brownies colorful character and a fruitiness to offset their deep chocolate flavor.
cup plus 2 tablespoons boiling water
ounces unsweetened chocolate, chopped fine
cup (1 ounce) Dutch-processed cocoa powder
cups (17 1/2 ounces) sugar
cup plus 2 tablespoons vegetable oil
large eggs plus 2 large yolks
tablespoons unsalted butter, melted
teaspoons vanilla extract
cups (8 3/4 ounces) all-purpose flour
cup (6 ounces) white chocolate chips
I used a combination of milk and semi-sweet as that is what I had on hand.