CHOCOLATE-COVERED CEREAL MIX WITH DRIED CHERRIES AND PISTACHIOS
Steps:
- Put the cereal in a large bowl. Combine the sugar and cocoa powder in a large resealable plastic bag.
- Combine the chocolate and butter in a small bowl set over a pot of simmering water. Heat, stirring occasionally, until melted.
- Pour the chocolate mixture over the cereal and toss to coat thoroughly. Transfer the cereal to the plastic bag and shake well to coat in the sugar-cocoa mixture. Pour the cereal into a clean bowl and stir in the cherries and pistachios.
CHOCOLATE-PRETZEL CEREAL TREATS
Use chocolate cereal for these marshmallow-bound treats and stir in crushed pretzels. Drizzle with chocolate and chill before serving.
Provided by Food Network Kitchen
Time 1h15m
Yield makes about 24 bars
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on the two short ends. Lightly coat the foil with butter.
- Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt and then the cereal and pretzels until well mixed. Transfer to the prepared baking dish and press into an even layer. Set aside at room temperature until cooled and firm, about 30 minutes.
- Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, stirring, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars.
CHOCOLATE WHEAT CEREAL SNACKS
This crunchy mix is great for a late night snack, or any gathering. The chocolate-peanut butter combination will satisfy any sweet tooth! -Tracy Golder Bloomsburg, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Place cereal in a large bowl; set aside. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Pour over cereal and stir gently to coat. Let stand for 10 minutes. , Sprinkle with confectioners' sugar and toss to coat. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 21mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE-COVERED CARAMEL CORN
Looking for a crunchy snacks idea? Then check out this chocolate and caramel popcorn recipe.
Provided by Betty Crocker Kitchens
Categories Snack
Time 3h50m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
- In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
- Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
- In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.
Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Cup, Sodium 150 mg, Sugar 17 g, TransFat 0 g
CHOCOLATE CORN FLAKES
Provided by Food Network
Categories dessert
Time 30m
Yield About 6 dozen pieces
Number Of Ingredients 2
Steps:
- Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat.
- Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
- If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.
- Store in an airtight container in a cool, dry area for up to 2 weeks.
- How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
CHOCOLATE-HAZELNUT FRENCH TOAST WITH CINNAMON CEREAL
Provided by Trisha Yearwood
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the brioche into 1 1/2-inch-thick slices (6 to 8 slices). Lay each slice on its side and cut a 2-inch slit into the bottom of each. Fill the slit with about 1 tablespoon of the chocolate-hazelnut spread.
- Whisk together the milk, vanilla, salt and eggs in a shallow bowl or baking dish. Place the crushed cereal in another baking dish. Dip a slice of the filled brioche into the egg mixture on both sides a few times, making sure the mixture has soaked in, then transfer to the cereal dish and coat with cereal on both sides. Place the bread on a cutting board or plate while finishing dredging the rest. Repeat with the remaining slices, egg mix and cereal.
- Heat a large, nonstick skillet over medium heat with 2 tablespoons of the butter. Place as many slices as will fit in the skillet. Cook on one side until the coating is crisp and golden brown, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Transfer to a platter. Add 2 more tablespoons of butter to the skillet and then more slices. Repeat the process with the remaining butter and slices, reserving 2 tablespoons of butter for the bananas.
- Add the remaining butter to the skillet, let it melt and place the bananas in a single layer in the melted butter. Cook until caramelized, 1 to 2 minutes on each side. Top the toast with the bananas and sprinkle with confectioners' sugar. Serve immediately.
WHITE CHOCOLATE CEREAL CLUSTERS
Just three ingredients and 3 minutes in the microwave are all it takes to make the season bright with this sweet treat.
Provided by Taste of Home
Categories Snacks
Time 10m
Yield About 6 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, combine the cereal and peanuts. In a microwave-safe bowl, melt chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Pour over cereal mixture; stir until well coated. Spread onto a waxed paper-lined baking sheet. Let stand until chocolate is set. Break into small pieces.
Nutrition Facts : Calories 304 calories, Fat 18g fat (7g saturated fat), Cholesterol 6mg cholesterol, Sodium 205mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
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5/5 (1)Total Time 10 minsCategory DessertCalories 201 per serving
- Combine the sugar, honey and peanut butter in a large glass bowl and microwave for about 2 minutes, stirring after every thirty seconds until it is smooth and liquefied. Add the chocolate and stir again until melted. (If the chocolate doesn't melt into the liquid completely, just warm it another 30 seconds and stir again.) Add the cereal and stir to coat completely.
- Transfer to a well-greased or parchment lined 6" square or 8" x 3" bread pan. (This is a small batch, so you really do need a small pan.) Press the mixture evenly into the bottom of the pan. Chill in the refrigerator until firm, about 2-3 hours. Slice into bars or cubes and store in an airtight container in the refrigerator. Enjoy!
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5/5 (1)Estimated Reading Time 6 minsServings 8Total Time 15 mins
- In a small sauce pan, combine almond butter, honey, coconut oil, vanilla and salt. Set on the stove top, over low heat, until the coconut oil has fully melted.
- Turn off the stove and add in cereal. Stir with a spatula until the cereal is fully coated in the almond butter mixture.
- Firmly press the coated cereal into the lined baking pan. Place the bars in the freezer while you melt the chocolate topping.
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