Ingredients with Measurements:
- 6 cups of puffed rice cereal
- 1/2 cup of unsalted butter
- 1/2 cup of brown sugar
- 1/4 cup of honey
- 1/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cup of mini marshmallows
- 1 cup of graham cracker crumbs
- 1/2 cup of chocolate chips
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
- Large mixing bowl
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Line the baking dish with parchment paper and set it aside.
2. In a large mixing bowl, add the puffed rice cereal and set it aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the brown sugar, honey, cocoa powder, and salt to the melted butter. Stir until everything is combined.
5. Bring the mixture to a boil and let it cook for 2 minutes, stirring constantly.
6. Remove the saucepan from the heat and stir in the vanilla extract.
7. Pour the mixture over the puffed rice cereal and stir until everything is coated.
8. Add the mini marshmallows, graham cracker crumbs, and chocolate chips to the mixture. Stir until everything is evenly distributed.
9. Pour the mixture into the prepared baking dish and press it down firmly.
10. Let the mixture cool for at least 1 hour.
11. Once the mixture has cooled, cut it into squares and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
- Cooling time: 1 hour
Temperature:
- Medium heat
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 14g
- Saturated fat: 8g
- Cholesterol: 30mg
- Sodium: 170mg
- Total carbohydrates: 41g
- Dietary fiber: 1g
- Sugars: 29g
- Protein: 2g
Substitutions for ingredients:
- Honey can be substituted with corn syrup or maple syrup.
- Mini marshmallows can be substituted with regular marshmallows.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Chocolate chips can be substituted with chopped chocolate bars.
Variations:
- Add chopped nuts or dried fruit to the mixture for added texture and flavor.
- Use different flavored marshmallows, such as strawberry or vanilla.
- Drizzle melted chocolate or caramel over the top of the cooled mixture for added sweetness.
Tips and tricks:
- Use a wooden spoon to stir the mixture as it will not stick to the spoon as much as a metal spoon.
- Press the mixture down firmly into the baking dish to ensure that it holds together when cut.
- Let the mixture cool completely before cutting into squares to prevent it from falling apart.
Storage instructions:
- Store the S'mores Puffed Rice Cakes in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- These bars are best served at room temperature, but can be warmed up in the microwave for a few seconds if desired.
Presentation ideas:
- Serve the S'mores Puffed Rice Cakes on a platter with a dusting of powdered sugar and a few extra mini marshmallows on top.
Garnishes:
- Crushed graham crackers or chocolate shavings can be used as a garnish.
Pairings:
- Serve with a glass of cold milk or a cup of hot chocolate.
Suggested side dishes:
- Fresh fruit or a side salad would balance out the sweetness of the bars.
Troubleshooting advice:
- If the mixture is too dry, add a little more butter or honey to the mixture.
- If the mixture is too wet, add a little more puffed rice cereal to the mixture.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the bars in an airtight container to prevent them from going stale.
Food history:
- S'mores are a classic American campfire treat that originated in the early 1900s.
Flavor profiles:
- Sweet, chocolatey, and crunchy with a hint of graham cracker flavor.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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Taste: Sweet, Chocolatey, Gooey, Crunchy