Secret Recipe Club Monday has rolled around again. I have begun to measure my time by SRC Mondays. It seems like just last week I was winding down from the Fourth of July holiday, and now it is already August. Since I will be absent next month, the next time I write an SRC post it will be October. And that means the blogosphere will be in full-tilt pumpkin mode.
But for now, it is still very much summer. This means my idea of a good time involves not turning on the oven. Beth at It’s Good to Be The Cook had just what I was looking for: coffee and chocolate marshmallow krispie treats.
Beth is a foodie in every sense of the word, and she shares a number of delicious dishes on her blog. I am looking forward to baking her apricot and white chocolate cookies and making her buffalo chicken and spicy Asian chicken noodle soups.
Like Beth, I too “want to go everywhere and anywhere, and just don’t understand why someone from one of the cable channels won’t just pay me to travel and eat while traveling.” Unlike Beth, I am NOT a fanatic Penn State football fan. I think Beth should try this recipe.
Our differences aside, I enjoyed every single bite of these treats. I even smiled and giggled aloud after I ate the first one; these are that good. Consider that they take all of 15 minutes to prepare, and this recipe is a winner of every account.
Beth’s recipe calls for adding almonds and dried cranberries to the mix. I substituted hazelnuts for the almonds simply because hazelnuts were what I had in the pantry. As much as I love dried cranberries, I also ignored them and used shredded coconut instead. You can mix in whatever you like, but I urge you not to skip the coffee and chocolate. It’s what really makes these good. Enjoy!
- 4 ounces (1 stick) butter
- 2, 10 ounce bags mini marshmallows
- 5 cups puffed rice cereal
- 1 cup semi-sweet chocolate chips
- ½ cup hazelnuts, chopped
- ½ cup shredded coconut
- 2 teaspoons ground coffee (not instant)
- Lightly spray a 9 x 13 baking dish (or an 8 x 8 dish for thicker treats) with cooking spray and set aside.
- In a large pot, melt the butter over medium-low heat.
- Add 1⅓ bags of marshmallows to the melted butter and stir occasionally until melted and smoothed.
- Remove from heat and fold in the puffed rice cereal.
- As the marshmallows start to coat the cereal, stir in the chocolate chips, nuts, coconut, ground coffee, and remaining marshmallows.
- Continue to stir until the mixture is fully coated, then transfer the mixture to the prepared baking dish and lightly press the mixture into an even layer.
- Allow to cool completely before serving.
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