Rice Krispies Treats With Double Chocolate Drizzle

December 16, 2014 by Susan

There are a handful of snacks that bring me right back to my childhood and this is one of them. Rice Krispies Treats are old-school and eating them make me feel like a kid again. And feeling like a kid again is fun!

Actually, I feel like a kid most days mainly because I am hanging around with (running after) my very-soon-to-be-three-year-old. Going to the playground, riding a carousel, horsey rides on my back and tea parties…it’s all about kid stuff around here. So these fit into my lifestyle quite nicely these days.

The recipe for these treats is very basic. Prepare them in the normal fashion and press them into the dish. Then comes the fun part. The double chocolate drizzle is the final element that takes these over the top and turns them into something special. A work of art, even.

The real beauty of this dessert, for me, is that there are no eggs or peanuts involved. My daughter is allergic to both so finding acceptable treats for her is not easy. I don’t have to worry or alter anything for this recipe. Plain and simple. Oh, but with an amazing chocolate explosion over top. And my baby loves chocolate, just like her mamma.

You remember eating (and loving) these as a kid, right? Go ahead, whip up a batch and tap into your inner child. The holidays are right around the corner (how did that happen so fast?!) and these would be a perfect treat to bring to a holiday party or even give away as edible gifts.

Here’s what you need to make approximately 12-16 bars (depending on the size you prefer)…

Recipe

4 Tbsp butter

10 oz mini marshmallows

6 cups rice cereal

pinch of salt

8 x 10 baking dish

2 pieces of parchment paper, one piece slightly longer than your baking dish

3-4 oz bittersweet chocolate (or semi sweet), melted

3-4 oz white chocolate, melted

Method

In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don’t burn).

Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!

Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.

Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.

Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.

This is the size and thickness I usually prefer.

Rice Krispies Treats With Double Chocolate Drizzle

4 Tbsp butter 10 oz mini marshmallows 6 cups rice cereal pinch of salt 8 x 10 baking dish 2 pieces of parchment paper, one piece slightly longer than your baking dish 3-4 oz bittersweet chocolate (or semi sweet), melted 3-4 oz white chocolate, melted

Author: Feasts And Fotos

Ingredients

4 Tbsp butter
10 oz mini marshmallows
6 cups rice cereal
pinch of salt
8 x 10 baking dish
2 pieces of parchment paper, one piece slightly longer than your baking dish
3-4 oz bittersweet chocolate (or semi sweet), melted
3-4 oz white chocolate, melted

Method

In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don't burn).
Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!
Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.
Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.
Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.

Frozen Banana Bon Bons

September 1, 2012 by Susan

I would like to introduce you to my new obsession…frozen banana bites coated in chocolate. You cannot imagine how good these are.

I meant to post these treats two years ago. Yup, TWO years ago. Pathetic. We usually have these in the summer and it seems the summer flies by in the blink of an eye and I neglect to post this year after year. And again this summer zipped on by and here I am on Labor Day weekend finally getting around to it. Oiy.

Anyway, back to the goodies. Thick slices of banana coated in dark chocolate and then frozen for a few hours. The banana becomes similar to ice cream, you would think you are eating banana ice cream! In this photo above (2 years old) I topped each banana with chopped nuts. Lately I have not been using the nuts, just leaving them a little naked and they are equally outstanding. I simply don’t have time for that extra step anymore.

If you like banana and you like chocolate and you love having a cold treat on a hot day I guarantee you will absolutely love these. And since the summer is coming to a close please give these a try soon. You won’t regret it.

Here’s what you will need…

Recipe

1 Banana, not too ripe (preferably cool from the fridge)

4 oz melted chocolate ( I use 60% or 70% cacao)

chopped nuts (optional)

2 forks

cookie sheet

parchment paper

Method

Remove banana from fridge, peel and remove any of those stringy things on the sides. Cut the banana into large chunks (about 1/2 inch thick). Taking one piece of banana at a time, drop it into the bowl of chocolate and with the forks turn the banana over a few times to coat (don’t prick the banana). Pick the banana up using the flat side of one fork and gently tap it against the edge of the bowl to remove excess chocolate. (If you are using the nuts you would put them on the top now). Lay the banana bite on the cookie sheet.

Continue with all the banana pieces and then put the cookie sheet in the freezer for a few hours. Once they are frozen you can put them in a ziplock back and keep them stored in the freezer.

Hurry up and make these – the summer’s almost over!

*The banana does end up making the chocolate a bit mealy after the 8th or 9th piece. If you want to make more just clean out that chocolate and start over with a new 4 oz bar.

Frozen Banana Bon Bons

Author: Feasts And Fotos

Ingredients

1 Banana, not too ripe (preferably cool from the fridge)
4 oz melted chocolate ( I use 60% or 70% cacao)
chopped nuts (optional)
2 forks
cookie sheet
parchment paper

Method

Remove banana from fridge, peel and remove any of those stringy things on the sides. Cut the banana into large chunks (about ½ inch thick). Taking one piece of banana at a time, drop it into the bowl of chocolate and with the forks turn the banana over a few times to coat (don't prick the banana). Pick the banana up using the flat side of one fork and gently tap it against the edge of the bowl to remove excess chocolate. (If you are using the nuts you would put them on the top now). Lay the banana bite on the cookie sheet.
Continue with all the banana pieces and then put the cookie sheet in the freezer for a few hours. Once they are frozen you can put them in a ziplock back and keep them stored in the freezer.

Coco-Nana Bread

February 17, 2012 by Susan

Life with a newborn has been challenging, to say the least. I barely have time to eat anything, let alone actually cook. It has become essential that I have some type of bread/loaf such as this one on hand everyday so I can just slice a piece and eat it with one hand. If not I would wither away to nothing, running on fumes.

I wanted something a bit different and this loaf fit the bill. Also, it had alot of chocolate in it, something I have grown frighteningly dependent upon lately. Did I love this bread? Not exactly. But I did like it and it actually grew on me…I liked it more and more as the days went on. It is rich and dense yet very moist. And quite filling – like a meal. And when you don’t have time to eat meals anymore you become thankful for a slice of chocolate banana bread that will fill you up and provide some comfort as well.

Here’s what you will need to make one loaf…

Recipe

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter, room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs, room temp
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped
Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

Method

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer fitted with a paddle attachment beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled — it’s okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 45 to 65 minutes or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.

Cut yourself a nice thick slice and enjoy!

Recipe courtesy Dorie Greenspan

Christmas Bark

December 30, 2010 by Susan

I love to make this Christmas Bark every year for the holidays. It’s just so festive looking with the red cranberries and the green pistachios. You can find that peppermint bark everywhere during the holidays, I prefer this version, it’s a little different, somewhat unexpected. Plus, it makes me feel like I’m eating something kinda good for me, with the dark chocolate and nuts. Kinda.

This treat is very easy to make which means there is still time to whip up a batch to bring as a hostess gift to your New Year’s Eve party. You might want to double this recipe, you will want to keep some for yourself!

Happy New Year everyone!

Here’s what you will need to make approximately 10 medium sized pieces…

Recipe

4 oz semi-sweet chocolate

4 oz bittersweet chocolate

2-3 oz white chocolate

dried cranberries (a handful)

pistachios, shelled and roughly chopped (a handful)

dried apricots, rough chopped (a handful)

Method

Line a large baking sheet with parchment paper.

Break up all the chocolate into small pieces and place approximately 3 oz of the semi-sweet chocolate and 3 oz of the bittersweet chocolate in a microwave safe bowl. Keep the white chocolate separate for later use. Microwave in 30 second increments, stirring with a spatula after each 30 seconds, until 90% melted. Remove bowl from microwave and stir until all the chocolate has melted.

Immediately add the remaining semi-sweet and bittersweet chocolate pieces to the bowl and stir until melted. This is my lazy man’s way of tempering chocolate. I have absolutely no patience for dealing with a candy thermometer, etc.

Ok, your dark chocolate is done. In another microwave safe bowl do the same process with the white chocolate.

While the white chocolate is melting pour the dark chocolate onto the parchment lined baking sheet. With an offset spatula spread out the chocolate to an even thickness of your choice. You can see from the above photo the thickness I prefer.

Next, take the melted white chocolate and drizzle it all over the dark chocolate with a spoon. You can add as much or as little of the white chocolate as you want. With the edge of a sharp knife, swirl the chocolate. Next sprinkle the dried cranberries, pistachios and dried apricots all over the chocolate, all the way to the edges. Again, you can add as much or as little as you want. Ever so slightly press some of the larger pieces into the still liquid chocolate.

Place the baking tray into the fridge until the chocolate is firm, approximately 30 minutes, although this really depends on how thick you made your bark. Once firm, with your hands, break the chocolate into large chunks.

Store in refrigerator until just ready to eat.

Christmas Bark

Author: Feasts And Fotos

Ingredients

4 oz semi-sweet chocolate
4 oz bittersweet chocolate
2-3 oz white chocolate
dried cranberries (a handful)
pistachios, shelled and roughly chopped (a handful)
dried apricots, rough chopped (a handful)

Method

Line a large baking sheet with parchment paper.
Break up all the chocolate into small pieces and place approximately 3 oz of the semi-sweet chocolate and 3 oz of the bittersweet chocolate in a microwave safe bowl. Keep the white chocolate separate for later use. Microwave in 30 second increments, stirring with a spatula after each 30 seconds, until 90% melted. Remove bowl from microwave and stir until all the chocolate has melted.
Immediately add the remaining semi-sweet and bittersweet chocolate pieces to the bowl and stir until melted. In another microwave safe bowl do the same process with the white chocolate.
While the white chocolate is melting pour the dark chocolate onto the parchment lined baking sheet. With an offset spatula spread out the chocolate to an even thickness of your choice.
Next, take the melted white chocolate and drizzle it all over the dark chocolate with a spoon. You can add as much or as little of the white chocolate as you want. With the edge of a sharp knife, swirl the chocolate. Next sprinkle the dried cranberries, pistachios and dried apricots all over the chocolate, all the way to the edges. Again, you can add as much or as little as you want. Ever so slightly press some of the larger pieces into the still liquid chocolate.

Banana Walnut Chocolate Chunk Cookies

August 2, 2010 by Susan

Cookies, good cookies, make me so incredibly happy. Deliriously happy. I think they are a perfect treat.

I have been making these particular cookies for several years now. Every time I have that craving for a delicious cookie this is the recipe I reach for over an over again. Why? Because they are a wondrous combination of all that is good in this world. First, chocolate. Enough said. Second, nuts. I love the chocolate and nut combination. Lastly, the surprise ingredient…bananas! It is this trifecta that knocks these cookies out of the park.

When biting into these babies you are almost confused whether or not you are eating a cookie or a banana bread. It’s got a hint of banana bread taste with the texture of a cookie. Perfection!

As far as cookies go, I’m a crunchy girl. Not overly crunchy, but I do love the outside edges to have that amazing crispyness while the inside is still soft. To me, that is the perfect cookie texture. And that is exactly what you get with these .

Every time I make these cookies the first few bites are spent with me moaning and rolling my eyes into the back of my head. That’s what these cookies do to me. I think my husband is slightly jealous.

Here’s what you will need to make about 30 cookies…

Recipe

1 cup all purpose flour

1/2 cup whole-wheat flour

1 teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed bananas (about 1 1/2 medium bananas)

1 cup old-fashioned rolled oats

8 ounces semi-sweet chocolate, coarsely chopped into 1/4 inch chunks

1/2 cup coarsely chopped walnuts, toasted

Preheat your oven to 375 degrees.

Method

Whisk flours, salt and baking soda in a small bowl, set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy. Reduce speed to low and add the egg and vanilla. Mix until combined. Add in banana. Add the flour mixture a little at a time until just combined.

Turn off the mixer. At this time add the oats, chocolate and walnuts to the bowl. Turn the mixer on very low just to mix the final ingredients into the batter. Literally I only let it mix for about 4 or 5 turns of the paddle.

Using an ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, approximately 20-25 minutes, depending on your oven. I would check in on them after about 16 minutes, just to be safe.

Allow the cookies to sit and cool on the baking sheets for 3-4 minutes, then transfer them to wire cooling racks, just like this…

Use all the self control you can muster to allow these things to cool before eating or else you will burn your precious tongue. I say this from experience.

Thank you to Martha Stewart for this recipe. You are a cookie genius.

Banana Walnut Chocolate Chunk Cookies

Author: Feasts And Fotos

Ingredients

1 cup all purpose flour
½ cup whole-wheat flour
1 teaspoon coarse salt
½ teaspoon baking soda
¾ cup (1½ sticks) unsalted butter, softened
½ cup granulated sugar
½ cup packed light-brown sugar
1 large egg
1½ teaspoons pure vanilla extract
½ cup mashed bananas (about 1½ medium bananas)
1 cup old-fashioned rolled oats
8 ounces semi-sweet chocolate, coarsely chopped into ¼ inch chunks
½ cup coarsely chopped walnuts, toasted
Preheat your oven to 375 degrees.

Method

Whisk flours, salt and baking soda in a small bowl, set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy. Reduce speed to low and add the egg and vanilla. Mix until combined. Add in banana. Add the flour mixture a little at a time until just combined.
Turn off the mixer. At this time add the oats, chocolate and walnuts to the bowl. Turn the mixer on very low just to mix the final ingredients into the batter. Literally I only let it mix for about 4 or 5 turns of the paddle.
Using an ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, approximately 20-25 minutes, depending on your oven. I would check in on them after about 16 minutes, just to be safe.
Allow the cookies to sit and cool on the baking sheets for 3-4 minutes, then transfer them to wire cooling racks.

Chocolate Cupcakes with Peanut Butter Frosting

July 2, 2008 by Susan

These cupcakes are exceptional. The combination of the peanut butter icing with the dark chocolate cupcakes….wow! Whoever invented the marriage of peanut butter and chocolate should go straight to heaven. Genius. It’s a favorite of mine. I love how the inside of these cupcakes are jet black, decadent! Although the cupcakes are moist and delicious, the star is truly the peanut butter icing. This recipe makes 12 cupcakes. I made alot of people at work VERY happy.

Before you dig into one of these you might want to grab yourself a glass of cold milk.

Recipe

1/2 cup cocoa powder

2 oz bittersweet chocolate bar

8 tbsp butter

**Melt these over a double boiler, wisk until combined

3/4 cup flour

3/4 tsp baking powder

1/2 tsp baking soda

**Whisk together in a bowl

2 eggs

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp salt

**Whisk together in a bowl

sour cream – keep on hand for a last minute addition

Method

Now…add the chocolate mixture to the egg mixture and wisk together. Sift 1/2 of the flour mixture into the egg mixture slowly. Stop and add 1/2 cup of sour cream and mix into the batter. Once incorporated, add the remaining flour mixture until combined.

Bake at 350 degrees for about 18 minutes.

Peanut Butter Icing – by Ina Garten

1 cup confectioners sugar

1 cup creamy peanut butter

5 tbsp unsalted butter (room temperature)

3/4 tsp vanilla extract

1/4 tsp salt

1/3 cup heavy cream

Place confectioners sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until creamy, scraping down the sides of the bowl. Add the cream and beat on high speed until the mixture is light and smooth.

As you can see I couldn’t wait to bite into one…