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I have been planning on making these rice krispies treats for a really long time. In fact, I bought the mini white peanut butter cups ages ago and they have just been sitting in my pantry. Thinking about it, it is a little odd that they didn't disappear awhile ago. My Hungry Puppies love rice krispies treats! I love them because they are so fast and easy to make, and I don't have to bake anything! Perfect win!
Chocolate White Peanut Butter Cup Rice Krispies Treats
4 Tablespoons butter
12 ounces marshmallows
6 cups chocolate rice krispies treats
1 1/2 cups (8 ounces) Mini White Peanut Butter Cups
1/4 cup white chocolate chips
1/4 cup peanut butter chips
Grease a 9x13 baking dish.
Place the butter and marshmallows in a large microwave safe bowl and heat in 30 second intervals, stirring after each until melted and smooth. Quickly stir in the rice krispies cereal until evenly coated. Stir in the mini white peanut butter cups, white chocolate chips, and peanut butter chips until evenly distributed.
Spread the mixture evenly in the prepared baking dish and press the top slightly. Let cool completely, or chill before cutting into squares. Makes 24 servings.
Enjoy! -Cardamommy
I found a recipe on Food Network for s'mores granola, and it was a no brainer that it would be coming out my kitchen. I love granola, and I totally love s'mores. I think that I mostly love the marshmallow and chocolate together. In fact, I confess that last time we had real roast your marshmallow s'mores, I sandwiched my warm gooey toasty marshmallow between two chocolate squares. I don't regret it. And I would totally do it again. For this recipe, I used marshmallow bits so I didn't have to worry about stale marshmallows, because no. Also, I drizzle the chocolate over the top of the granola/marshmallow bit mixture to get a more even distribution of the chocolate flavor. Oatmeal and Golden Grahams are sweetened and baked with honey and brown sugar, then tossed with marshmallow bits and drizzled with melted chocolate. Breakfast anyone?
S'mores Granola
4 Tablespoons butter, melted
3 Tablespoons packed brown sugar
3 Tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup quick oats
3/4 cup old fashioned oats
1 1/2 cups Golden Grahams cereal
3/4 cup marshmallow bits
1/2 cup semi sweet chocolate chips, melted
Preheat the oven to 350F. Lightly grease a rimmed baking sheet.
In a large bowl, stir together the butter, brown sugar, honey, vanilla, and salt until combined. Add the quick oats, old fashioned oats, and cereal and stir until the mixture is evenly coated.
Spread the oat mixture on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, stirring once halfway through baking, or until golden. Remove the granola from the oven and let cool. Sprinkle the marshmallow bits into the granola, then drizzle the melted chocolate over the top. Let the chocolate set completely before storing. Makes about 6 cups.
Enjoy! -Cardamommy
I found this recipe just recently and it spoke to me. Not even kidding. Seriously, if you don't believe that fudgy brownies, marshmallow cream, and chocolate rice krispies can talk, then I'm not sure we can be friends. These bars totally reminded me of these Peanut Butter White Chocolate Rice Krispies Brownies that I made a while back, except just a touch different. The brownie base is incidentally exactly the same. The second layer of these Ooey Gooey Brownies is marshmallow cream instead of frosting. The top rice krispies layer is soft and gooey marshmallow rice krispies treats instead of the firmer chocolate based cereal treat.
Ooey Gooey Brownies
Brownie:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract
Marshmallow Cream Filling:
1 7 ounce container marshmallow cream
1/4 cup shortening
1/4 cup powdered sugar
1/2 teaspoon clear vanilla
Chocolate Rice Krispies Treat:
3 cups (6 ounces) mini marshmallows
2 Tablespoons butter
3 cups chocolate rice krispies cereal
Preheat the oven to 375F. Lightly spray an 9x9 inch square pan with cooking spray.
In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder. Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth. Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove brownies from the oven and let cool completely.
For the marshmallow cream filling, stir together the marshmallow cream, shortening, powdered sugar, and vanilla until smooth. Spread evenly over the cooled brownies.
For the chocolate rice krispies treats, place the marshmallows and butter in a large bowl and microwave in 30 second intervals, stirring after each, until melted and smooth. Stir in the cereal until evenly coated. Drop scoops of the rice krispies mixture over the marshmallow cream filling and gently pat it evenly over the bars. Let cool completely before cutting into squares. Makes 16 bars.
Enjoy! -Cardamommy
Ages and ages and ages ago, I made a cookie recipe that had oatmeal and rice krispies in it, and they were totally a hit. I would use cocoa rice krispies or fruity rice krispies, and they were super fun and yummy! I few weeks ago I had a total baking revelation. What if I made those cookies again, but turned them into rice krispies treat cookies?!?!? Why oh why did it take me ages and ages and ages to come up with that idea?? No clue. But we're here now and totally loving these cookies. The oatmeal gives these cookies a slightly nutty flavor, and the rice krispie treat cereal and double marshmallows brings that rice krispie treat flavor. I saw a tip somewhere that said if you want to put marshmallows in cookies, leave them out on the counter overnight to dry out and get a little stale. They will hold up much better in the heat of the oven.
Rice Krispie Treat Cookies
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 cups Rice Krispies Treats cereal
1 cup old fashioned oats
1 cup day old marshmallows (left on the counter overnight to dry out a bit)
1/2 cup marshmallow bits
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla until blended and smooth. Add the flour, baking soda, baking powder, and salt and beat until just combined. Stir in the cereal and oats until incorporated. Stir in the marshmallows and marshmallow bits until evenly distributed.
Scoop the dough into 2 tablespoon size balls, and place on the prepared baking sheet, leaving some room between them to spread. Bake in the preheated oven for 10 to 12 minutes, or until light golden brown. Remove cookies from the oven and let cool for several minutes on the pan. Transfer to a cooling rack to cool completely. Makes about 24 to 28 cookies.
Enjoy! -Cardamommy
A little while ago I saw that David Lebovitz had a recipe for triple chocolate scotcheroos, and I was inspired. I decided that it would be amazing to do scotcheroos with just Nutella in them and no peanut butter. As we all are well aware, I'm not a big peanut butter fan. But Nutella? Where's the nearest spoon? My oldest Hungry Puppy and I threw these together for one of her swim meets, and they worked out so wonderfully! They are chewy and chocolatey and delicious with a wonderful Nutella flavor and that classic butterscotch chocolate layer on top!
Nutella Scotcheroos
3 cups rice krispies cereal
3 cups chocolate rice krispies cereal
1 cup light corn syrup
1 cup granulated sugar
3/4 cup Nutella
1 cup semi sweet chocolate chips
1 cup butterscotch chips
Grease a 9x13 inch baking dish with cooking spray. Set aside.
Place the rice krispies cereal and chocolate rice krispies cereal in a large bowl. Set aside.
In a 2 quart saucepan, stir together the corn syrup and sugar over medium high heat until the sugar is dissolved and the mixture comes to a full boil. Remove from heat and stir in the Nutella until completely incorporated. Immediately pour the Nutella mixture over the cereal. Quickly stir until the cereal is evenly coated with the Nutella mixture. Press the cereal mixture evenly into the prepared baking pan.
Combine the chocolate chips and butterscotch chips in a microwaveable bowl. Microwave in 30 second intervals, stirring after each, until melted and smooth. Pour over the scotcheroos and spread evenly. Let the bars cool completely, and the chocolate set before cutting into bars. Makes 24 bars.
Enjoy! -Cardamommy
I have one last hot chocolate recipe to share before we get into Valentine's Day, then spring, and summer (please hurry!). It's still January, so we're doing this! I found this recipe the other day and immediately knew that I had to come up with my own tasty version. I have so many things on my baking list that I thought that I wouldn't have time to make these, but my youngest Hungry Puppy had her first Children's Music Academy program yesterday and we decided to make these for the reception afterward. These deliciously gooey rice krispie treats are topped with a fudgy hot chocolate frosting and marshmallows! The frosting recipe looks long and complicated, but don't be deterred. It is so seriously easy! So gooey and chocolatey and delicious!
Hot Chocolate and Marshmallow Rice Krispies Treats
Rice Krispies Treats:
1 10 ounce bag marshmallows
2 Tablespoons butter
3 cups Rice Krispies cereal
3 cups Cocoa Rice Krispies cereal
Hot Chocolate Frosting:
4 ounces milk chocolate chips
1/4 cup hot chocolate powder
2 Tablespoons butter
2 ounces sour cream
1 teaspoon light corn syrup
1/2 teaspoon coffee extract
1 1/2 cups powdered sugar
1 cup mini marshmallows
Marshmallow Bits
Grease a 9x13 in baking dish.
Place the marshmallows and butter in a large microwaveable bowl. Place in the microwave and heat in 30 second intervals, stirring after each, until melted and smooth. Quickly add the rice krispies and cocoa rice krispies and stir until evenly coated in marshmallow. Spread the rice krispies mixture into the prepared baking dish and press in evenly.
For the frosting, place the chocolate chips, hot chocolate powder, and butter in a microwaveable bowl. Heat in the microwave in 30 second intervals, stirring after each, until melted and smooth. Stir in the sour cream, corn syrup, and coffee extract until smooth. Stir in the powdered sugar, 1/2 cup at a time, until incorporated.
Pour the chocolate frosting over the rice krispie treats and spread evenly. Immediately top with the mini marshmallows and marshmallow bits and press down slightly to adhere to the frosting. Place in the refrigerator until the treats set up. Cut into squares. Makes 24 bars.
Enjoy! -Cardamommy
My youngest Hungry Puppy has been wanting to do a cookout, and make soup, and grill kabobs, all on the same day, within about 15 minutes. She was starting to collect ingredients. None of that was in the plan, nor did I have ingredients for most of it, so I was able to convince her to make something quick and easy with no cooking required. These treats have been on my to do list for a while, so we got in the kitchen and made up the recipe on the fly! And they turned out great! So simple, and super good!
Cinnamon White Chocolate Rice Krispie Treats
3 Tablespoons butter
1 bag (10 ounces) marshmallows
3/4 cup white chocolate chips
1 Tablespoon cinnamon
5 cups Rice Krispies cereal
Cinnamon Sugar (for sprinkling on top)
Lightly spray a 9x13 inch baking dish with cooking spray. Set aside.
Place the butter, marshmallows, white chocolate chips, and cinnamon in a large microwaveable bowl. Heat in the microwave in 30 second intervals, stirring after each interval, until melted and smooth (mine took about 1.5 to 2 minutes). Stir in the Rice Krispies cereal until evenly coated with the marshmallow mixture.
Pour the cereal mixture into the prepared pan and spread evenly, patting down firmly with a large spoon, or greased hands. Sprinkle the cinnamon sugar evenly over the top of the treats and shake the pan back and forth to distribute and settle in the cinnamon sugar. Chill until firm before cutting. Makes about 24 treats.
Enjoy! -Cardamommy
Last year I made Rommegrot during Hostfest here. My husband totally loves it, and this classic Scandinavian dish isn't too hard to make. I while ago I wrote about an old unsalvagable Scandinavian cookbook that belonged to my grandmother. This Norwegian Sour Cream Porridge (a different version of Rommegrot) was in that cookbook, and I knew that I had to give it a try. This recipe uses sour cream in it which gives it a bit of a tang, and cream of wheat cereal to help thicken it up. It is more of a soupy texture than a pudding texture as well. Everyone enjoyed this version of Norwegian Sour Cream Porridge, but the original Rommegrot is still our favorite!
Norwegian Sour Cream Porridge
1 cup sour cream
1 Tablespoon quick cooking cream of wheat
2 cups milk
1 teaspoon granulated sugar
3/4 teaspoon salt
3 Tablespoons melted butter
1/2 cup granulated sugar
1 teaspoon cinnamon
In a saucepan, simmer sour cream 3 minutes, stirring. Mix the wheat cereal with a little of the milk to make a smooth paste; beat into sour cream. Gradually stir in milk, sugar, and salt, cooking and stirring until soup is smooth and thickened. Ladle soup into warm bowls. Pour melted butter over soup and sprinkle with sugar mixed with cinnamon. Makes 4 servings.
Enjoy! -Cardamommy
Several weeks ago, I made this granola specifically so i could use it for these Coconut Almond Granola Rice Krispie Treats. It was so easy and they were so perfect. These amazing rice krispie treats will fulfill your every dream. I can't even express how delicious these are! A delicious mix of rice krispies, granola, coconut, almonds, and chocolate is held together by sweet gooey marshmallow. So easy to put together, and so perfect for any occasion!
Coconut Almond Granola Rice Krispie Treats
3 cups rice krispies
2 cups granola (Make your own, or use store bought)
1 cup shredded coconut
1/2 cup sliced almonds
1 bag (10 ounces) marshmallows (you can use large or mini)
3 Tablespoons butter
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1 cup mini chocolate chips
Grease a 9x13 inch baking dish.
In a large bowl, stir together the rice krispies, granola, coconut, and almonds.
Place the marshmallows and butter in a large bowl. Microwave in 30 second intervals, stirring after each, until the marshmallows are melted and smooth. Stir in the coconut and almond extracts. Add the rice krispies mixture and stir until evenly coated with the marshmallow. Let cool for a couple of minutes, then very quickly stir in the mini chocolate chips and transfer the mixture into the prepared pan. Lightly spray your hands with cooking spray and press down on the treats gently to form an even layer. Refrigerate the treats until firm, then cut. Makes 24 servings.
Enjoy! -Cardamommy
These crispy s'mores bars are super delicious, although they fell a little bit short on the crispy. I was a tad bit worried that the cocoa rice krispies would get soggy in the chocolate mixture and turn out to be more chewy than crispy, and they did. Not extremely, but a little bit. They are still wonderful, though, and will disappear in no time. A chocolatey rice krispie and marshmallow layer sits on top of a graham cracker crust, and is topped with toasted marshmallows. Original recipe found here.
Crispy S'mores Bars
2 cups graham cracker crumbs (about 15 or 16 full graham cracker sheets)
2 Tablespoons granulated sugar
7 Tablespoons butter, melted
16 ounces semi sweet chocolate chips
1/2 cup milk
2 cups cocoa rice krispies
4 cups mini marshmallows, divided
Lightly grease a 9x13 inch baking dish.
In a large bowl, stir together the graham cracker crumbs, sugar, and melted butter until crumbs are evenly moistened. Pour the crumb mixture into the prepared dish and press firmly and evenly onto the bottom of the dish. Chill for 30 to 60 minutes, or until cold and firm.
Place the chocolate chips and milk in a microwaveable bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth. Let the chocolate mixture cool for 10 to 20 minutes.
Pour the cocoa rice krispies and 2 cups of the marshmallows into the cooled chocolate mixture and stir until combined. Pour the chocolate mixture over the chilled graham cracker crust and spread evenly. Top with the remaining 2 cups of marshmallows. Place the pan under the broiler for 1 to 2 minutes (watching constantly!!!) until golden brown and toasted. Chill the bars for several hours or overnight until firm. Cut into bars and serve. Makes 24 bars.
Enjoy! -Cardamommy
These brownies are the reworked smashingly successful version of the not so successful vacation brownies that I made in Wyoming. We start with a deliciously easy fudgy brownie (recipe slightly adapted from King Arthur Flour), topped with an incredible vanilla frosting, and finished off with a layer of peanut butter white chocolate rice krispies. These brownies have a variety of flavors and textures, and are perfectly addicting.
Peanut Butter White Chocolate Rice Krispies Brownies
Brownie Layer:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract
Frosting Layer:
2 Tablespoons butter, room temperature
2 Tablespoons coconut oil
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring (optional)
1 cup powdered sugar
1 to 2 teaspoons milk
Rice Krispies Layer:
1 1/4 cups white chocolate chips
2/3 cups creamy peanut butter
3 cups rice krispies cereal
Preheat the oven to 375F. Lightly spray an 8x11 inch baking dish with cooking spray.
In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder. Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth. Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove brownies from the oven and let cool completely before frosting.
For the frosting, beat together the butter, coconut oil, vanilla, and butter flavoring (if using). Beat in the powdered sugar, a little at a time until completely combined. Beat in the milk, starting with 1 teaspoon and adding more if necessary to reach the desired consistency. Beat until smooth. Spread frosting evenly over the completely cooled brownies.
For the the rice krispies layer, place the rice krispies in a medium bowl. Place the white chocolate chips and peanut butter in a plastic microwaveable bowl (I have never had white chocolate seize when I melt it in a plastic bowl!). Microwave in 15 second intervals, stirring after each interval until the mixture is melted and smooth. Pour the peanut butter white chocolate mixture over the rice krispies and stir together until combined. Spread the rice krispies mixture evenly over the frosting brownies, pressing down lightly. Let cool completely or chill for an hour or two before cutting. Makes 20 brownies.
Enjoy! -Cardamommy
My oldest Hungry Puppy came to me yesterday and asked if she could make something. We were short on time and had no ideas about what she could make. So, we created these yummy cherry chocolate rice krispies treats! They start with chocolate brownie marshmallows and rice krispies, with regular marshmallows and cherry chips thrown in. They are gooey and delicious and a perfect little treat for Hungry Puppies.
Chocolate Cherry Chip Rice Krispies Treats
8 ounces chocolate brownie marshmallows
1/4 cup (1/2 stick) butter
4 cups rice krispies cereal
4 ounces (2 cups) mini marshmallows
1/2 cup cherry chips
Spray an 8-inch square baking pan with cooking spray, set aside.
Place the chocolate brownie marshmallows and the butter in a large microwaveable bowl. Microwave the marshmallows and butter in 30 second intervals, stirring after each, until the mixture is melted and smooth. Remove from the microwave and stir in the rice krispies cereal. Add the mini marshmallows and cherry chips, and stir just until evenly distributed. Pour the mixture into the prepared pan and press lightly to flatten. Let cool completely before cutting. Makes 16 treats.
Enjoy! -Cardamommy
Do you remember these Avalanche Bars? I sure do. They are so addictingly delicious! I made a cake recently that had a hazelnut crunch between the layers and on the top, and I just haven't been able to get over that hazelnut crunch! So, I decided to turn it into a bar very similar to the avalanche bars. These crunchy bars are full of chocolate, nutella, toasted hazelnuts, and marshmallows. We may like these even better than the original avalanche bars!
Hazelnut Crunch Bars
12 ounces semi sweet chocolate chips
1/4 cup nutella
1/2 cup toasted hazelnuts
3 cups rice krispies
1 1/2 cups mini marshmallows
Lightly grease a 9x9 inch baking pan.
In a large bowl, combine the chocolate chips and nutella. Microwave in 20 second intervals, stirring after each, until melted and smooth. Add the toasted hazelnuts and rice krispies, and stir until the chocolate is distributed evenly over the rice krispies. Fold in the mini marshmallows.
Pour the mixture into the prepared pan, pressing lightly to even the top. Let cool completely before cutting. Makes about 16 bars.
Enjoy! -Cardamommy
I did my last Art Mom visit a few weeks ago, and I had to decide on another fun treat to help draw the kids' attention away from the fact that I have no art skills. I'm pretty sure that they have realized this by now, but with their mouths so full of delicious treats, they find it difficult to say so. These treats are quick and easy to put together, and you can use any type of M&Ms (or other candy for that matter) you want. They are gooey and delicous.
Double Marshmallow M&M Rice Krispies Treats
1 bag (10 ounces) large marshmallows
1/4 cup (4 Tablespoons) butter
6 cups rice krispies cereal
1 cup M&Ms
1 cup mini marshmallows
Sprinkles
Lightly grease a 9x13 inch baking dish. Set aside.
In a large microwaveable bowl, combine the marshmallows and butter. Microwave for about 1 to 1 1/2 minutes, stirring every 30 seconds, until marshmallows are melted and smooth. Stir in the rice krispies until evenly coated with the marshmallow mixture. Stir in the M&Ms and mini marshmallows until evenly distributed. Pour the cereal mixture into the prepared pan and shake the sprinkles over the top. With lightly greased hands, press down on the treats slightly. Refrigerate until set. Cut into bars. Makes 24 servings.
Enjoy! -Cardamommy
I found this cake and may have lost my mind a little. Then I made this cake and finished the job. This cake is totally ridiculous. It is three layers of my favorite fudgy moist chocolate cake, filled with an insanely silky milk chocolate frosting and hazelnut crunch clusters (hello, I am definitely going to turn that into a bar cookie!), then covered with more of the chocolate frosting and topped with more hazelnut crunch clusters. This cake is completely delicious, and totally over the top. If you need a show stopper for chocolate lovers, this is it. Fun Tip: Do you hate cutting out parchment circles to fit your cake pans? Use a coffee filter instead! Just spray your pan as you normally would, then flatten out a coffee filter and place on the bottom of the pan. Lightly spray the filter and pour in your batter. Just don't forget to peel off the coffee filter at the end...
Hazelnut Crunch Layer Cake
Chocolate Cake:
2 1/2 ounces semi sweet chocolate chips
1 cup milk, boiling
1 1/4 cups water
2 1/4 cups all purpose flour
1 cup cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
1 cup mayonnaise
2 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups granulated sugar
Hazelnut Crunch:
2 ounces semi sweet chocolate chips
2 Tablespoons butter
1/2 cup Nutella
1/4 cup chopped hazelnuts, toasted
3 cups rice krispies cereal
Milk Chocolate Frosting:
16 ounces milk chocolate chips
1 1/2 Tablespoons light corn syrup
1 1/2 cups heavy cream, boiling
1 cup (2 sticks) cold butter, cut into 1/2 inch pieces
Preheat the oven to 350F. Grease 3 9-inch round cake pans and line the bottoms with parchment paper (or use a coffee filter!), then lightly grease the parchment paper. Set aside.
For the cake, place the chocolate chips in a large bowl and pour the boiling milk over them. Let sit for a minute or two, then stir until chips are melted and smooth. Add the water. Set aside.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, or with a hand mixer, cream together the mayonnaise, eggs, and vanilla until smooth. Add the sugar and beat until blended. Add 1/3 of the flour mixture and beat, followed by 1/2 of the chocolate mixture. Add another 1/3 of the flour mixture, followed by the remaining chocolate mixture, then the remaining flour mixture, beating after each addition until smooth.
Divide the batter evenly between the prepared cake pans, then place in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Remove cakes from the oven and let cool on a rack for about 10 minutes. Carefully turn the cakes out of the pans and remove the parchment (or coffee filter) from the bottom of the cakes. Let cool completely before assembling and frosting.
For the hazelnut crunch, in a medium bowl, melt together the chocolate chips and butter until smooth. Stir in the Nutella and toasted hazelnuts, followed by the rice krispies cereal. Spread the mixture onto a piece of waxed paper, and refrigerate until set up. Break into small pieces.
For the frosting, place the milk chocolate chips and corn syrup in the bowl of a stand mixer (or in a large bowl and use a hand mixer). Pour the boiling cream over the chips and let sit for a minute or two. Beat the mixture on low speed until blended, then increase the speed and beat the mixture for about 6 or 7 minutes, or until cooled. With the mixer running, start adding the cold butter, a couple of pieces at a time, beating well after each addition, until all of the butter has been added. Continue beating for 5 to 10 more minutes until the frosting comes together and thickens. If the frosting is thin and soupy, or looks broken, place the bowl in the refrigerator for 5 to 10 minutes then beat again. Continue chilling and beating the frosting until it sets up.
To assemble the cake, place one cake layer on a serving plate. Spread about 1 cup of frosting over the cake, and sprinkle some hazelnut crunch over the top. Cover with the second cake layer, then spread the cake with another cup of the frosting and sprinkle more hazelnut crunch over the top. Place the last cake layer on the top, and frost the top and sides of the cake with the remaining frosting. Sprinkle the top of the cake with hazelnut crunch. Makes 16 to 20 servings.
Enjoy! -Cardamommy
I love muddy buddies. They're probably one of my favorite sweet snacks. I came up with this recipe to change things up from the traditional chocolate/peanut butter/powdered sugar combination. This one uses nutella instead of peanut butter, and dry brownie mix instead of powdered sugar. Can you say killer? Yup. Me too. This might be a little weird for any muddy buddy traditionalists out there, but I sometimes like to use frosted shredded wheat instead of Chex cereal. It is ridiculously good. I love the extra texture to the cereal. These muddy buddies are incredible. Throw them in a bowl with some milk, and I can't even handle it. Amazing.
Nutella Brownie Batter Muddy Buddies
9 cups Chex cereal or frosted Shredded Wheat
1 cup milk chocolate chips
1/2 cup Nutella
1 1/2 cups dry brownie mix
Place the cereal in a large bowl. Set aside. In a microwaveable bowl, melt the chocolate chips in the microwave in 15 second intervals, stirring after each interval, until melted and smooth. Stir in the nutella, and microwave for an additional 15 seconds. Stir until smooth. Pour the chocolate mixture over the cereal, and toss until the cereal is evenly coated. Add the dry brownie mix and toss until the cereal is evenly coated. Pour the muddy buddies onto a sheet of waxed paper and spread evenly. Let sit until the chocolate has set up. Store in a sealed container in the refrigerator. Makes 9 cups.
Enjoy! -Cardamommy
