Hazelnut Toasted Coconut Crispy Treats Recipes

Steps:

• Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
• In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
• Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
• Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
• Chill in the refrigerator while you make the mousse.
• Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
• In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
• Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
• Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
• Make the crispy rice topping: Line a baking sheet with parchment paper.
• Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
• Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
• Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
• When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
• Enjoy!

Steps:

• 1. Grease with butter a 9x13 in. pan. Then line with parchment paper. Have paper come up over the ends, to make a handle, making it easier to lift treats out of pan. Make sure you have thoroughly stirred the hazelnut paste, to disburse oil at the top. Like natural peanut butter, the oil rises and must be stirred back in. Then it is ready to measure for cooking. Almond paste does not have to be stirred, as it doesn't separate, but it ready to use when you open the can.
• 2. Heat butter in a large, heavy pan, over low heat, and when melted, add regular and toasted coconut marshmallows. Stir occasionally to distribute marshmallows throughout, and help them melt, about 5 minutes. Add hazelnut paste and stir until paste is melted, and mixture is well blended.
• 3. Remove from heat, and stir in rice crispies, toasted coconut, and hazelnuts. Mix until rice puffs are well coated, and coconut and nuts are well mixed throughout.
• 4. Scrape one half of mixture into the pan. Quickly, with buttered hands or well buttered spatula (hands work better) push and compact mixture into pan. Sprinkle evenly with chopped chocolate. Top with remaining marshmallow mixture, and pat down, covering chocolate layer. You want to move quickly during these steps so that the mixture does not become too hard to maneuver in pan. Let mixture cool, or place in refrigerator for 15 minutes to cool faster.
• 5. Cut into squares. Best the day of making, (but they do last longer and better than the original recipe). Serve as desired. Keep tightly closed for up to three days.
• 6. NOTE: I have made these with almond paste, using 4-6 oz. of leftover paste. Can add a touch of almond extract if desired. I used chopped almonds, toasted, or pecans if I have on hand. They are rather classy crispy treats and have been requested at adult gatherings. Since anything goes when making them, there is a version for everyone! I hope you try them and let me know how you like them! P.S. Sweetened coconut, even toasted, makes them overly sweet. I use KAF toasted coconut as purchased, or unsweetened coconut I toast myself if I have to do so. It adds a nice flavor to the cereal, and the nut pastes. Gluten-Free: Just make sure your ingredients, including Rice Cereal is gluten free. Most boxes today say so right on the front or side with nutrient information.