Puffed rice dessert with marshmallows and white chocolate
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 250, total fat 12 G., saturated fats 7 G., proteins 2 G., carbohydrates 34 G., fiber 1 G., cholesterol 15 mg, sodium 25 mg, sugar 24 G.
Calories 250, total fat 12 G., saturated fats 7 G., proteins 2 G., carbohydrates 34 G., fiber 1 G., cholesterol 15 mg, sodium 25 mg, sugar 24 G.
Breakfast cereals can be a great base for delicious homemade desserts—crispy bars with a variety of fillings that the whole family will love. This recipe features a delicious combination of white chocolate, dried cranberries, and puffed rice. For a festive touch, sprinkle the bars with edible glitter!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 1 bag of large marshmallows
- 6 cups crispy puffed rice (breakfast cereal)
- 1.5 cups white chocolate for dessert discs
- 1 cup dried cranberries
- Edible golden sprinkles, for garnish (optional)
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Recipes with similar ingredients: puffed rice, dry breakfast
Cooking the dish according to the recipe:
- Spray a 22x32cm baking dish with cooking spray.
- In a large microwave-safe bowl, combine the butter and marshmallows and melt for 2 minutes. Stir and microwave for another minute. Stir in 4 cups of rice cereal. Add 1 cup of white chocolate chips, cranberries, and the remaining 2 cups of rice cereal. Transfer to the prepared pan.
- Spray your hands and fingers with cooking spray and spread the mixture evenly into the pan. Sprinkle with the remaining 1/2 cup white chocolate chips and press them into the mixture with your fingers. Decorate with gold glitter. Let harden, cut into squares, and store in a tightly sealed container.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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