Coffee-Marshmallow Crispies by Rachel Ray |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe is definitely a little piece of heaven for adults. As the description states in the Rachel Ray Magazine this is a meeting of a Rice Krispies treat with a grown up trail mix . Easy to make and divine to eat! Found in the Rachel Ray Food Magazine July/August 2012. Ingredients:
10 tablespoons unsalted butter (1 stick plus 2 tbls) |
mini marshmallows, divided |
5 cups crisp rice cereal |
2 cups salted roasted almonds, coarsely chopped |
1 1/2 cups dried cherries, chopped (i used dried cranberries instead) |
2 teaspoons ground coffee (not instant coffee) |
1/4 teaspoon coarse salt |
1 cup dark chocolate chips |
Directions:
1. Line an 8 or 9 inch square baking dish with foil; grease lightly.
2. In a 10-12 quart pot, melt the butter over medium low heat.
3. Add 10 cups (save the 2 cups for the end) mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes.
4. Remove the pot from the heat.
5. Using a wet spoon or spatula, fold in the rice cereal.
6. Sprinkle in the almonds, cherries, ground coffee and salt; fold QUICKLY to distribute.
7. Sprinkle in the chocolate chips and remaining mini marshmallows (2 cups), folding gently to distribute.
8. Spoon the mixture into the prepared baking dish. Using slightly damp hands or a buttered spatula, press into an even layer.
9. Let cool completely. Cut into squares to serve.
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