Monday, August 30, 2010
crispy chocolate log
This past weekend, my husband was throwing his good friend a bachelor party. When he asked me to make "those rice crispy chocolate things," I immediately said yes. This is one of my favorite dessert snacks because it's so easy to make and tastes absolutely amazing.
I got this recipe back in high school. Our Spanish teacher was also the cheerleading coach (and a rather unlikely one at that), so she would sell baked goods to her Spanish classes in order to raise money for the cheerleaders. As a Spanish student, I gained probably 5 pounds that year, just due to my consumption of these crispy chocolate treats alone. I managed to track down the parent who donated the goodies and persuade her to give me the recipe.
Start by lining a large cookie sheet or jelly roll pan with parchment paper. I've also used wax paper, but it doesn't work nearly as well.
Spray the paper heavily with cooking spray.
In a large microwave-safe mixing bowl, drop in 1/4 cup of peanut butter (optional), 1/4 cup margarine or butter, and an entire bag of large marshmallows.
Microwave on high for 2-3 minutes, until your marshmallows get nice and puffy.
Then stir it all down, making sure to mix the peanut butter and margarine in with the marshmallows. YUM!
Mix into your marshmallows approximately 5 1/2 cups of crisp rice cereal until coated and then spread in your prepared pan. I find the best method for spreading the marshmallowy mess is to run cold water over my hands before patting the mixture down - no stick!
And now I need to take a detour from the recipe to explain to you why I love these so much...it's the bowl. There is no way possible to get all of the marshmallowy rice crispies out of the bowl and onto that pan. There are only two possible solutions for this problem - either I just put the bowl in the sink as it is, or I eat what is left inside.
Can you guess which option I picked?
Unfortunately for me, my husband also had the same idea. I had my back turned for one minute, and the next thing I know the entire contents of the bowl are gone...and his face is covered in marshmallow.
Now on to the part of the recipe that really makes these goodies shine. Mix 3/4 cup butterscotch chips and 1 1/3 cups chocolate chips in a microwave-safe mixing bowl.
Microwave on high 2-3 minutes (stopping at least every minute to stir), until the chips are melted. Do not let these cook for the full 2-3 minutes without stirring or you'll get burnt chocolate...and nobody wants that.
Spread the melted chocolate over the top of the rice crispy mixture, getting it as close to the edges as you can. After you're done with that, you'll want to lick the chocolate bowl (I made sure he didn't steal that one!).
Pick up the parchment paper on one of the long ends, and start to roll into a log.
...until it looks like this!
Once it's rolled, position it so that it is seam side down and then chill for at least one hour to allow the chocolate to set.
Finally, cut into slices and enjoy!
This is one of those easy-to-make recipes that is perfect to individually wrap and then put in lunch boxes or take on road trips. I encourage you to serve them chilled...there's just something wonderful about biting into a chewy rice crispy layer before hitting the cool candy bar center.
In order to make these lower fat, try cutting the margarine down by half and cutting down or completely omitting the peanut butter. It won't turn these into health food, but it will leave you with a much lighter dessert without compromising the flavor.
Crispy Chocolate Log
1/4 cup margarine
1/4 cup peanut butter
1 bag large marshmallows
5 1/2 cups crisped rice cereal
1 1/3 cups chocolate chips
3/4 cups butterscotch chips
Line a large cookie sheet or jelly roll pan with parchment paper and spray heavily with cooking spray; set aside.
In a microwave-safe mixing bowl, combine margarine, peanut butter, and marshmallows. Microwave on high 2-3 minutes until margarine is melted and marshmallows have expanded. Stir to combine. Add crisped rice cereal, stirring until thoroughly coated. Spread evenly into pan.
In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on high 2-3 minutes (stirring at least every minute) until melted; stir. Spread evenly over top of crisped rice mixture.
Lift up a long end of the parchment paper, and roll dessert like a jelly roll until it forms a log. Arrange so that the seam is down, and then chill for at least one hour, or until chocolate center is set. Cut into slices. Makes 15 servings.
Nutrition (original version): 251 cal, 9g fat, 3g sat fat, 1g trans fat, 0mg cholesterol, 156mg sodium, 42g carbs, 0g fiber, 26g sugars, 3g protein, 4% vit A, 8% vit. C, 0% calcium, 7% iron.
Nutrition (reduced-fat version mentioned in post): 212 cal, 5g fat, 3g sat fat, 0g trans fat, 0g cholesterol, 124mg sodium, 41g carbs, 0g fiber, 26g sugars, 2g protein, 4% vit. A, 8% vit. C, 0% calcium, 6% iron.
This recipe is linked to Gooseberry Patch's Recipe Roundup: Kids' Goodies!
Also linked to This Week's Cravings: Thanksgiving Treats and Sweets!