Whitechocolatericekrispietreatswithcandiedpeanuts Food

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THE BEST CHOCOLATE RICE KRISPIES TREATS



The Best Chocolate Rice Krispies Treats image

Level up your Rice Krispies treats with this chocolatey and delicious spinoff of the original recipe!

Provided by Rachel

Categories     Desserts

Time 15m

Number Of Ingredients 5

1/2 C (1 stick) salted butter*
15 oz (1 1/2 bag) marshmallows*
1 tsp vanilla extract
2 C semi-sweet mini chocolate chips, divided*
8 C Rice Cereal

Steps:

  • Generously butter the bottom and sides of a 9x13 pan and set aside.
  • In a large pot over medium-low heat melt the butter.
  • Once the butter just begins to bubble, add the marshmallows to the pot. Continue to melt the marshmallows over medium-low heat, stirring often, until they are completely melted and combined with the butter.
  • Add the vanilla and stir to evenly combine.
  • Next, pour 1 1/2 cups of semi-sweet mini chocolate chips into the pot. Melt over medium-low heat while stirring constantly and scraping the bottom of the pot with your spoon. It's important to stir constantly as chocolate burns easily. Once the chocolate chips are completely melted and incorporated remove the pot from the heat.
  • Pour the rice cereal into the pot and gently fold into the chocolate-marshmallow mixture until the cereal is coated.
  • Transfer the marshmallow cereal mixture to the buttered pan. Gently press the mixture into the pan so that it's even, but take care not to over press your Rice Krispies as they will become too dense and hard. For the final touch, sprinkle with 1/2 C of mini chocolate chips. Allow the Chocolate Rice Krispies Treats to rest for 1 hour before serving. Store covered and at room temperature for up to 5 days.

CHOCOLATE RICE KRISPIES TREATS



Chocolate Rice Krispies Treats image

Make and share this Chocolate Rice Krispies Treats recipe from Food.com.

Provided by tazdevilfan

Categories     Dessert

Time 5m

Yield 18-24 serving(s)

Number Of Ingredients 4

1/4 cup butter
10 ounces marshmallows
12 ounces chocolate chips
6 cups Rice Krispies

Steps:

  • Butter a 9x13x2 inch dish.
  • Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
  • Add Rice Krispies. Mix well.
  • Spread into dish.
  • Chill, then cut into squares.

CRAZY CREAMY CHICKPEA CURRY



Crazy Creamy Chickpea Curry image

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Provided by isachandra

Categories     100+ Everyday Cooking Recipes     Vegan

Time 45m

Yield 6

Number Of Ingredients 20

1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons mild curry powder
¼ teaspoon red pepper flakes
2 ½ cups vegetable broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 tablespoons tomato paste
¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
1 large carrot, sliced diagonally 1/4 inch thick
4 cups large cauliflower florets
1 (15 ounce) can chickpeas, rinsed and drained
1 cup coconut milk
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas
Salt to taste
Cooked basmati rice
1 tablespoon Sriracha chile sauce

Steps:

  • Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
  • Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
  • Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN



West African-Style Peanut Stew with Chicken image

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Provided by Ellie Krieger

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 18

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Steps:

  • Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  • Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
  • Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
  • Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g

WHITE CHOCOLATE PEANUT KRISPIES



White Chocolate Peanut Krispies image

Warning! Addictive! I got this recipe out of our local newspaper. They melt in you mouth. These go into my holiday gift tins every year and they are always a big hit. This recipe makes about 150 pieces, so unless you want that many, you may want to halve it.

Provided by Deb from Ca

Categories     Candy

Time 35m

Yield 150 pieces, 150 serving(s)

Number Of Ingredients 5

2 lbs white chocolate or 2 lbs almond bark
1 cup peanut butter
3 cups peanuts
3 cups miniature marshmallows
4 cups Rice Krispies

Steps:

  • Melt chocolate in a double boiler or in the microwave, being careful not to over cook.
  • Stir in peanut butter, blend well.
  • Mix with other ingredients until well blended.
  • Drop by teaspoonfuls onto waxed paper. (about the size of a small walnut).
  • Let stand until set.

Nutrition Facts : Calories 65.3, Fat 4.3, SaturatedFat 1.6, Cholesterol 0.8, Sodium 21.8, Carbohydrate 5.8, Fiber 0.4, Sugar 4.5, Protein 1.6

WHITE CHOCOLATE CREAM PIE



White Chocolate Cream Pie image

Heaven and earth are symbolically united in this edible work of art. An ambrosial cloud of white chocolate mousse floats atop a crispy baked pie shell.

Provided by sal

Categories     Desserts     Pies     No-Bake Pie Recipes

Time P1D

Yield 8

Number Of Ingredients 7

5 (1 ounce) squares white chocolate, chopped
3 tablespoons heavy cream
1 (3 ounce) package cream cheese, softened
⅔ cup confectioners' sugar
1 cup whipped cream
1 (9 inch) pie shell, baked
1 (1 ounce) square white chocolate, melted

Steps:

  • Microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth.
  • Beat in softened cream cheese and confectioners' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust.
  • Melt remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.

Nutrition Facts : Calories 346.3 calories, Carbohydrate 34.5 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 10.7 g, Sodium 184.3 mg, Sugar 22.8 g

WHITE CHOCOLATE PECAN PIE



White Chocolate Pecan Pie image

Provided by Carole Bloom

Categories     Mixer     Chocolate     Egg     Nut     Dessert     Bake     Thanksgiving     Vegetarian     Pecan     Fall     Winter     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 large egg
1 large egg yolk
1/3 cup (packed) golden brown sugar
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons (1/4 stick) unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt
2 cups pecan halves and pieces
1 cup (about 5 ounces) finely chopped good-quality white chocolate (such as Lindt or Baker's)
1 Flaky Pie Crust
Additional pecan halves, toasted

Steps:

  • Position rack in center of oven; preheat to 350°F.Using electric mixer, beat egg and egg yolk in large bowl until light. Add brown sugar; beat until mixture forms soft ribbons when beaters are lifted, about 5 minutes. Mix in both corn syrups, butter, vanilla and salt. Stir in 2 cups pecans and 3/4 cup white chocolate.
  • Transfer filling to prepared crust. Bake until filling is set and top is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool completely.
  • Place remaining 1/4 cup white chocolate in small metal bowl. Bring water to boil in small saucepan. Remove from heat. Set bowl of chocolate atop saucepan and stir chocolate until melted and smooth. Using fork, drizzle melted chocolate decoratively over cooled pie. Arrange toasted pecans around edge. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
  • Serve pie at room temperature.

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