CRISPY CHOCOLATE LOG
"Our teacher challenged our class to use the microwave for more than defrosting and reheating leftovers," write Michael Saunders and Andy Lyness of West Delaware Middle School in Manchester, Iowa. "This crispy jelly roll is one of our favorite microwave recipes."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.
Nutrition Facts : Calories 429 calories, Fat 20g fat (12g saturated fat), Cholesterol 13mg cholesterol, Sodium 246mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
CRISPY PEANUT BUTTER CHOCOLATE LOG
Delicious variation of the Rice Krispies® treat.
Provided by Tours71
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
- Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
- Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
- Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
- Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 50 g, Cholesterol 10.2 mg, Fat 15.4 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 182.2 mg, Sugar 32.1 g
CRISPY PEANUT BUTTER CHOCOLATE LOG
This is a delicious and unique treat! Who dosen't like rice-crispy treats and the combination of peanut butter and chocolate! This dessert yields pretty pinwheel slices sure to satisfy your sweet tooth!
Provided by Harley Seashell Pri
Categories Dessert
Time 15m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Line a 15x10x1-inch pan with aluminum foil; spray with nonstick.
- In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth.
- Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated.
- Press this mixture evenly into your prepared pan.
- Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges.
- Top with frosting.
- Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture.
- Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm.
- Cut into 1/2-inch slices.
Nutrition Facts : Calories 78.2, Fat 2.7, SaturatedFat 1.2, Cholesterol 4.1, Sodium 81.6, Carbohydrate 12.9, Fiber 0.2, Sugar 6.2, Protein 1.1
CRISPY CHOCOLATE MOUNDS
Make these bite-size treats while the Turkey Rice Soup is simmering and then chill. The recipe is so simple that the kids can help.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate and peanut butter chips; stir until smooth. Stir in the cereal, raisins and peanuts. , Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set.
Nutrition Facts : Calories 99 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
CRISPY CHOCOLATE LOG
Make and share this Crispy Chocolate Log recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h15m
Yield 1 log
Number Of Ingredients 6
Steps:
- Line a 15x10 pan with waxed paper.
- Grease the paper and set aside.
- In large saucepan, melt marshmallows, butter and peanut butter.
- Stir in cereal until well-coated.
- Spreae into prepared pan.
- Melt chocolate and butterscotch chips together, spread over cereal mixture to within 1" of edges.
- Roll up jelly-roll style, starting with a short end, peeling waxed paper away while rolling.
- Place seam side down on a serving plate.
- Refrigerate for 1 hour or til set.
- Cut into 1" slices.
Nutrition Facts : Calories 4008.2, Fat 185.3, SaturatedFat 107, Cholesterol 122, Sodium 2162.9, Carbohydrate 602.8, Fiber 18.4, Sugar 388.6, Protein 44.3
CHOCOLATE-CHICORY LOGS
Ground chicory is a beloved ingredient in New Orleans. The roasted and ground root of the endive is most notably used to smooth the sharpness of coffee. Here, it lends a pleasantly bitter note to these biscotti-like cookies. A bit of instant espresso powder can also be used.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 30 wedges
Number Of Ingredients 9
Steps:
- Combine flour, 1 cup sugar, cocoa, chicory, and baking powder in the bowl of a mixer. Add butter and beat on medium speed until sandy, about 3 minutes. Reduce speed to low, and gradually beat in eggs and 1 egg yolk. Add chocolate chips and mix until just combined.
- Divide dough in half and roll each half into a 1 1/2-inch-thick log (about 12 inches long) on a lightly floured surface. Wrap each log in plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 325 degrees. Unwrap logs; transfer to a parchment-lined baking sheet. Whisk together remaining egg yolk and cream. Brush tops of logs with egg wash and sprinkle with remaining tablespoon sugar. Bake until firm, about 35 minutes.
- Transfer logs to a wire rack and let cool completely. Cut each into 1 1/4-inch-wide wedges with a serrated knife by alternating the angle of the knife as you slice crosswise.
CRISPY CHOCOLATE LOG
'Our teacher challenged our class to use the microwave for more than defrosting and reheating leftovers,' write Michael Saunders and Andy Lyness of West Delaware Middle School in Manchester, Iowa. 'This crispy jelly roll is one of our favorite microwave recipes.'
Provided by Allrecipes Member
Time 15m
Yield 10
Number Of Ingredients 6
Steps:
- Line a 15-in. x 10-in. x 1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 60 g, Cholesterol 12.2 mg, Fat 18.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 10.8 g, Sodium 218.7 mg, Sugar 38.5 g
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