Ingredients :
- crispy rice cereal layer
- 6 cup crispy rice cereal
- 4 tbsp salted butter
- 10 oz mini marshmallows
- 1 tsp pure vanilla extract
- fluff and nutter layer
- 7 oz marshmellow cream
- 1 1/2 cup creamy peanut butter
- 1 tsp pure vanilla extract
- 1 tbsp honey
- chocolate topping
- 2 bags of dark chocolate chips, 10 ounces each bag
- 1 cup half and half, you may use heavy cream
Method :
- Start with the crispy rice layer first. Get your ingredients ready and measured out. Butter a 9"x13" baking dish and set aside.
- In a large stock pot, preferably non stick melt butter over a medium low heat.
- Once butter is melted, add in vanilla and mini marshmallows.
- Stir until melted.
- Add in cereal and stir to combine the melted marshmallows with cereal. Remove from heat. Pour into the prepared greased pan and press down to create an even layer.
- Set this aside to make second layer.
- In the same pan to melt marshmallows, on same medium low heat, add marshmallow cream, peanut butter, vanilla and honey.
- Stir until melted together and creamy.
- Pour over the cereal and spread over entire layer. This makes a thin layer.
- Chill pan while making chocolate topping.
- In a sauce pan heat half and half over medium heat.
- Heat until the liquid comes to a summer. Do not let it come to a boil.
- Add chips to the heated cream. Let sit one minute to start melting. Stir until creamy and smooth.
- Pour over the top of peanut butter layer.
- Refrigerate for two hours to set up before cutting into squares to serve.
- Recipe by taylor68too.
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