These have always been a favorite of mine! Making them WW friendly just does not work for these - hence why we only have them for a treat once in a while!!
SCOTCHAROO'S
1 cup sugar
1 cup light Karo syrup
1 cup Peanutbutter
6 cups rice cripies
1 cup chocolate chips
1 cup butterstotch chips
Bring to boil over low heat, sugar and Karo syrup, stirring constantly.
Boil 1 minute. Stir in peanut butter. Mix well.
Pour over rice cripies cereal. Press into buttered 9X13 pan.
In a small saucepan over very low heat melt chocolate chips with
butterstotch chips, spread over rice crispy mixture as frosting.
Cool
Showing posts with label treats. Show all posts
Showing posts with label treats. Show all posts
Saturday, July 26, 2008
Monday, February 11, 2008
Avocado Truffles
Ok, I have not tried these, but I had to post the recipe because they sound very interesting!!
Acocado Truffles
Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware - these truffles are very rich!
1 large very ripe avocados, peeled and pit removed*
1/2 cup butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugarPowdered sugar for rolling
** If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the melted butter.
Mix until well combined.
Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator.
Line a sheet pan or cookie sheet with waxed paper or parchment.
Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan.
If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes.
Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands.
Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator until ready to serve.
Bring to room temperature when ready to serve.
Acocado Truffles
Yes, you read it right! This is a recipe for Avocado Truffles. You absolutely won't believe how delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the chocolate. But, beware - these truffles are very rich!
1 large very ripe avocados, peeled and pit removed*
1/2 cup butter
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugarPowdered sugar for rolling
** If an avocado is ripe, it will yield to a gentle pressure.
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the melted butter.
Mix until well combined.
Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator.
Line a sheet pan or cookie sheet with waxed paper or parchment.
Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan.
If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes.
Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands.
Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator until ready to serve.
Bring to room temperature when ready to serve.
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