Friday, 20 March 2015
SMORES RICE KRISPIES TREAT PINWHEELS
Maggie de Castro
SMORES RICE KRISPIES TREAT PINWHEELS:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/smores-rice-krispies-treat-pinwheels.htmlServes: 15 servings
10 oz (285g) miniature marshmallows
¼ cup Challenge butter (plus more for greasing)
5 cup Rice Krispies cereal
¾ cup graham cracker crumbs
7 oz (200g) jar marshmallow creme
6 Hershey's chocolate bars
Preheat oven to 200 degrees.
Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
Stir in cereal and graham cracker crumbs.
Press mixture into prepared pan.
Spread marshmallow creme on top using an offset spatula.
Place Hershey's bars on top of the marshmallow creme.
Place in oven for two minutes. Use a spatula to spread the softened chocolate.
Let cool for 10 minutes.
Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
Slice and serve!
Homemade Marshmallow Crème:
Original recipe makes 2 cups
1 egg white at room temperature
3/4 cup light corn syrup
1/4 teaspoon salt
3/4 cup sifted confectioners' sugar
2 1/4 teaspoons vanilla extract
Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.