ROCO JACK'S KRISPIE CAKE


This fancy layered variation of beloved Rice Krispie squares, perfect for Halloween. Makes 24 squares, about 2 inches (5 cm) wide

CEREAL LAYER
10 cups Rice Krispies 2-1/2 L
3 cups Cornflakes 750 mL
1-1/2 cups Shredded coconut 375 mL
1/4 cup Butter 50 mL
8 - 10 oz pkg. Regular marshmallows, about 40 to 48 250 - 300 g pkg.

FILLING
10 oz pkg. Semisweet chocolate chips, about 2 cups 300 g
1/2 cup Butter 125 mL


Lightly butter a 9x13-inch (3-L) pan or coat with cooking spray.

In a large bowl, stir Rice Krispies with cornflakes and coconut.

In a large saucepan over medium heat, melt 1/4 cup butter. Add marshmallows and stir until melted, about 5 minutes. Or place butter in a large microwave-safe bowl and microwave for 30 to 60 seconds or until melted. Stir in marshmallows. Microwave on high for 1 to 1 1/2 minutes or until smooth when stirred.

 Add marshmallow mixture to cereal mixture. Stir well.

Then, place chocolate chips and 1/2 cup butter in a saucepan over medium-low heat. Stir often until chips are melted and mixture is smooth, about 5 minutes. Or place chocolate chips and butter in a microwave-safe bowl and microwave on medium, uncovered, for 1 1/2 to 2 minutes, until almost melted. Remove and stir until smooth.

Spread half of cereal mixture in bottom of buttered pan. Wet your hands and firmly press into an even layer. Evenly spread on all of the filling. Top with remaining cereal mixture, again pressing into an even layer.

Place uncovered pan in the refrigerator until set, about 45 minutes. Cut into squares. Store in a sealed container in layers separated by waxed paper. Squares can be refrigerated for up to 1 week.

Source: Chatelaine

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