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DESSERT EDIT




Source of Recipe


KSL
Apricot Honey Cream Crunch
Ingredients:

* 9 cups Rice Chex cereal
* 1 cup sugar
* 3/4 cup apricot honey creme
* 1/4 cup honey
* 2 tbsp butter
* 1/2 cup whipping cream
* 3/4 cups snipped apricots

Method:

Place cereal in a large bowl. Set aside.
In a medium sauce pan, stir together all ingredients except salt.
Cook over medium high heat to a soft boil. Remove from heat and stir in salt.
Pour over cereal and stir to coat. Stir in snipped apricots.
Place on parchment paper or a greased cookie sheet to cool.
Store in an airtight container to store.
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Key Lime White Chocolate Coconut Crunch
Ingredients:

* 9 cups Golden Grahams Cereal
* 1 1/4 cups white chocolate chips
* 1/4 butter
* 1 tbsp lime zest
* 2 tbsp fresh key lime juice
* 2 cups powdered sugar
* 1/2 cup toasted coconut*

Method:

n a microwavable bowl, melt chocolate, butter, lime juice, and zest on high for 1 minute.
Stir and repeat process for an additional 30 seconds, or until smooth. Stir in coconut. Pour over cereal, and stir to evenly coat.
Pour into a 2 gallon Ziploc bag. Add powdered sugar and shake until well coated. Spread on parchment paper or foil to cool.
To toast coconut: place amount on baking sheet. Cook at 350, stirring occasionally until golden brown.
Store in an airtight container.

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Dark Chocolate Truffle Crunch with Cocoa Almonds and Dried Cherries
Ingredients:

* 9 cups Chex cereal, Rice or Corn, or a combination
* 1 cup bittersweet chocolate chips
* 1/2 cup Nutella Hazelnut spread
* 1/4 cup butter
* 1 tsp vanilla
* 1 1/2 cups powdered sugar
* 1 tbsp good quality cocoa powder
* 1 cup Cocoa Roasted Almonds
* 1/2 cup dried cherries

Method:

In a microwavable bowl, melt chocolate, Nutella, and butter, on high for 1 minute. Stir and cook for an additional 30 seconds or until mixture is smooth. Stir in vanilla. Pour over cereal and stir to coat evenly. Pour into a 2 gallon Ziploc bag. Add powdered sugar. Sprinkle cocoa over powdered sugar. Shake to coat evenly. Spread on parchment paper or foil to cool. Add cocoa almonds and dried cherries.
Store in an airtight container.
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Asian Orange Ginger Crunch with Peanuts and Wonton Strips
Ingredients:

* 9 cups Rice Chex cereal
* 1 3.5oz package Ginger Garlic Wonton Strips
* 1 cup peanuts
* 3 tbsp orange olive oil ( butter can be substituted )
* 3 tbsp butter
* 1 tbsp fresh lime juice
* 1 tbsp Honey Teryaki Asian Seasoning Mix
* 1 tbsp honey

Method:

In a large microwavable bowl, place cereal. Set aside.
In a small microwavable melt butter. Whisk in orange oil, lime juice, and seasoning mix and honey.
Pour mixture over cereal and stir to coat evenly. Microwave cereal on high, uncovered, for 5-6 minutes, stirring every 2 minutes. Remove and stir in wonton strips. Spread on paper towels to cool.
Store in an airtight container.