Neapolitan Cereal Treats

Neapolitan Cereal Treats

Adapted from Shugary Sweets

Ingredients:

Chocolate Layer:

2 tbsp butter

5 oz chocolate marshmallows (can sub vanilla)

2 tbsp Dutch-process cocoa powder

1/4 tsp chocolate flavoring (opt)

3 cups Rice Krispies cereal (can use Cocoa Krispies)

Vanilla Layer:

2 tbsp butter

5 oz mini marshmallows

1/4 tsp vanilla extract (opt)

3 cups Rice Krispies cereal

Strawberry Layer:

2 tbsp butter

5 oz strawberry marshmallows (can sub vanilla)

1/2 tsp strawberry flavor oil

Very small amount of pink food coloring (opt)

3 cups Rice Krispies cereal

*You can substitute Earth Balance buttery spread for non-dairy treats

Directions:

1.  Line a 9" X 13" baking dish with parchment paper.  Lightly spray the dish with oil.  Set aside.

2.  For the Chocolate Layer: in a large pot, melt the butter over medium-low heat.

3.  Add the marshmallows to the pot.  Stir constantly until the marshmallows are melted and smooth.

4.  Turn off the burner.  Sift the cocoa powder into the pot.  Add the chocolate flavoring.  Mix well.  

5.  Add the cereal to the pot.  Gently stir until the cereal is completely coated.

6.  Pour the cereal mixture into the prepared dish.  Press gently into an even layer (this is easier if you use an oiled piece of parchment or waxed paper).  The layer will be very thin.

7.  For the Vanilla Layer: in a large pot, melt the butter over medium-low heat.

8.  Add the marshmallows to the pot.  Stir constantly until the marshmallows are melted and smooth.

9.  Turn off the burner.  Add the vanilla extract.  Mix well.

10.  Add the cereal to the pot.  Gently stir until the cereal is completely coated.

11.  Pour the cereal mixture over the chocolate layer.  Press gently into an even layer (this is easier if you use an oiled piece of parchment or waxed paper).  The layer will be very thin.

12.  For the Strawberry Layer: in a large pot, melt the butter over medium-low heat.

13.  Add the marshmallows to the pot.  Stir constantly until the marshmallows are melted and smooth.

14.  Turn off the burner.  Add the strawberry flavoring.  Mix well. 

15.  Add the cereal to the pot.  Gently stir until the cereal is completely coated.

16.  Pour the cereal mixture over the vanilla layer.  Press gently into an even layer (this is easier if you use an oiled piece of parchment or waxed paper).  The layer will be very thin.

17.  Press firmly into the dish (this is easier if you use an oiled piece of parchment or waxed paper).  Let cool to room temperature.

18.  Cut the treats into pieces using an oiled knife or cutter.  Serve!  To store: cover and keep at room temperature.  These are best served within 24 hours.

Gingersnaps

A lovely German cookie (Gewurz Platzchen) with a warm spicy flavor and a perfect tender crunch.  Better than anything you'll ever find in a box!

Gingersnaps

Adapted from Pennsylvania Farm Show

Ingredients:

1/2 cup sugar

1 tsp ground cinnamon

2 cups all-purpose flour

2 1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground cardamom

3/4 cup vegetable shortening (butter does not yield a crisp cookie)

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp salt

2 tsp baking soda

1 large egg

1/4 cup unsulphered molasses

Directions:

1.  Preheat the oven to 350°.  Line baking sheets with parchment paper.

2.  In a pie pan (or similar-sized dish), stir together the 1/2 cup sugar and 1 tsp cinnamon.  Set aside.

3.  In a medium bowl, whisk together the flour, ginger, 1 tsp cinnamon, cloves, and cardamom.  Set aside.

4.  Place the shortening, 1 cup sugar, brown sugar, salt, and baking soda in a large bowl (or the bowl of a stand mixer).  Beat on medium-high until very creamy.

5.  Add the egg and molasses to the bowl.  Beat until thoroughly combined.

6.  Add the flour mixture to the bowl.  Beat on low until the dry ingredients are thoroughly incorporated.

7.  Scoop 1” balls of dough and place them in the cinnamon-sugar mixture.  Roll to coat, shaking off any excess.  Place 12 to a baking sheet, spaced evenly.

8.  Use the bottom of a glass (or can or meat pounder) to flatten the cookies to about 1/4”.

9.  Bake for 8 minutes or until the edges are crisp and brown.  Let the cookies cool completely on the baking sheets.  Store, tightly covered.  Enjoy!

Cookies & Caramel Cereal Treats

Cookies & Caramel Cereal Treats

Adapted from the Rice Krispie Treats recipe

Ingredients:

12 Oreo cookies (with filling), crushed

5.5 oz pkg Werthers Hard Caramels, unwrapped & crushed into very small pieces

4 tbsp butter, cut into pieces

10 oz bag of mini marshmallows

4 cups Rice Krispies cereal

Directions:

1.  Line a 9" X 13" baking dish with parchment paper.  Lightly spray the dish with oil.  Set aside.

2.  In a large pot, melt the butter over medium-low heat.  Once melted, reduce the heat to low.

3.  Add the marshmallows to the pot.  Stir constantly until the marshmallows are melted and smooth.

4.  Turn off the burner.  Add the cereal, cookies, and candy pieces to the pot.  Gently stir until the dry ingredients are completely coated.

5.  Pour the cereal mixture into the prepared dish.  Press firmly into an even layer (this is easier if you use an oiled piece of parchment or waxed paper).  Allow the treats to come to room temperature.

6.  Cut the treats into pieces using an oiled knife or cutter.  Serve!  To store: cover and keep at room temperature.  These are best served within 24 hours.