First off, let me apologize for not writing anything for a long(ish) time. I have been busy with school and work and, well, have used my time to focus on other things (such as playing a certain game on Facebook) when I should have been editing photos and posting on here. So so sorry. Really. I love writing blog posts and everything, and sharing fun things with you. AND I am sorry I have not posted a recipe on here in an even longer time. So here’s just a few to get things rolling.
As you may already know, I like doing things in more than one way. This time around, I used coffee in three different recipes. For starters, I tried making coffee ice cream, but that turned out to be less than desirable.
The next recipe I tried was this Hot Fudge Pudding Cake, from Delish. Instead of making one large cake, I made cupcakes, which were good, but a bit sticky. I called them muddy cupcakes because they were so moist and soaked through with coffee.
The third recipe I tried was a version of rice krispies that involved chocolate and coffee, among other things. It had been years since I made anything in the rice krispie treat realm.
Anyway, my treats do not look as dark/chocolatey as the pictures shown on Shutterbean, but are just as tasty. Also, I did not add dried cherries or extra ‘mallows, as the recipe calls for. I figured it was chock-full of stuff as it was. Feel free to change up the mix-ins as desired.
Coffee Chocolate Marshmallow Krispies
recipe adapted slightly from Christina Tosi of Milk Bar via Rachael Ray Magazine
- 1 stick salted butter
- 2 bags (10 oz. each) mini marshmallows
- 5 cups crispied rice cereal
- 2 cups salted roasted almonds, coarsely chopped
- 1 1/2 cups dried cherries, chopped
- 2 teaspoons ground coffee (not instant)
- 1/4 teaspoon coarse salt
- 1 cup semi-sweet chocolate chips
- cooking spray
Line a 9 inch square baking dish with foil and spray lightly with cooking spray. In a 10-12 quart pot, melt the butter over medium low heat. Add 10 cups mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes; remove the pot from the heat.
Using a wet spoon or spatula, fold in the rice cereal. Sprinkle in the almonds, cherries, ground coffee & salt; fold quickly to distribute. Sprinkle in the chocolate chips and remaining mini marshmallows; fold gently to distribute.
Spoon mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely and cut into square to serve.