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Treat by Stephanie Banyas

The rice cereal treat is breaking new ground in TREAT.  This go-to cookbook for parents and kids features inventive recipes that offer a delicious spin on the gooey, crunchy, marshmallowy classic. We’d like to share a particular favorite of ours: the chocolate, caramel, and peanut treats recipe. Enjoy!

 

CHOCOLATE, CARAMEL, AND PEANUT TREATS

Is there a better combination than chocolate, peanuts, and caramel? The combination that makes Snickers one of the most popular candy bars also makes a mighty fine marshmallow treat. If you prefer yours less chocolaty, substitute regular rice cereal for the chocolate-flavored variety. MAKES 16 LARGE OR 24 SMALL BARS

 

ChocolateCaramelandPeanutTreat with border

 

½ cup semisweet or bittersweet chocolate chips

6 tablespoons unsalted butter

24 Vanilla Marshmallows (page 14) or 1 (16-ounce) bag store-bought marshmallow or 15 ounces marshmallow Fluff

¼ cup plus 2 tablespoons store-bought caramel

1 teaspoon pure vanilla extract

Pinch of sea salt

6 cups chocolate-flavored puffed rice cereal

½ cup chopped salted cocktail peanuts

1. Put the chocolate in a microwave-safe bowl and microwave on medium high heat in 20-second intervals, stirring after each, until melted and smooth.

2. Using 1 tablespoon of the butter, grease the bottom and sides of a 9 x 13-inch glass or nonstick baking dish.

3. In a medium pan set over medium heat, melt the remaining 5 tablespoons butter. Add the marshmallows, reduce the heat to low, and cover the pan. Let stand until the marshmallows soften, 2 minutes. Add ¼ cup of the caramel, the vanilla, and salt, and stir until smooth. Fold in the cereal and stir gently.

4. Scrape the mixture into the prepared dish and spread evenly with a piece of wax paper. Drizzle with the melted chocolate and the remaining 2 tablespoons of caramel, and top with the peanuts. Let stand for 15 minutes before cutting and serving.

 

ABOUT THE AUTHOR:

STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1997. She has co-authored eight of his cookbooks, including the upcoming Brunch with Bobby, and appeared as his co-host on Throwdown! with Bobby Flay on Food Network. She divides her time between her NYC apartment and her weekend getaway in the Catskill Mountains, where she spends time with her beloved cat, Fred, and bakes to her heart’s content.

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