Saturday, August 25, 2012

S'mores Chocolate Bark

I think August 10th was National S'mores Day, but I've also heard that this is National S'mores Month. I don't know how accurate that is, but since I missed the boat on the day, I'll take it. I'm going to use a Chopped tactic and describe this bark as a deconstructed s'more: chocolate topped with mallow and graham (or in this case cereal, because that's how I roll).

I wasn't sure how regular mini marshmallows would fare just sitting around in chocolate. Fortunately, at the same time I was considering this idea, I found a new (for me) product from Kraft: Mallow Bits. Kraft was doing what we were all thinking: Why are you making me go through the trouble of picking through the can of hot chocolate so I can get to what I really want: those crunchy little marshmallows? (Don't try to act like I'm alone in this.) And Kraft said, "You're welcome." 

S'mores Chocolate Bark

  • 12oz milk chocolate chips
  • 1c Cinnamon Toast Crunch (Golden Grahams would work just as well, but I'm a CTC kinda girl)
  • 2/3can of Mallow Bits
  1. Prep baking sheet with wax paper.
  2. Melt chocolate chips and spread evenly on baking sheet.
  3. Pour cereal and mallows evenly over the chocolate (and totally eat whatever doesn't fit) and give it a nice smush.
  4. Just let it all hang out in the kitchen until it's hard enough to break apart and eat.
So I don't know what it is about hardening chocolate, but it just won't work in the fridge, unless you want to keep them in the fridge all the time. (You don't). So leaving it out on the counter to set allows you to have the bark out at room temp so it is easily accessible.

Oh man, I love these crunchy marshmallow dealys, and adding chocolate and cereal to the mix definitely made me want to go back for s'more (it had to be done). There are still a few days left in National S'more Month my friends, so hop to it!

Tuesday, August 21, 2012

Chocolate-Covered Cheetos Ice Cream

I recently purchased an ice cream maker. Be afraid. Be intrigued. Be ready to run out and buy one of your very own. That way you can make Chocolate-Covered Cheetos Ice Cream. You’re Welcome.
I know what you’re probably thinking, “Becky, you sure know how to rock a polar bear hat/scarf/mittens combo.” Thank you, and I know, right! But you’re probably also thinking, “Wouldn’t the Cheetos get soggy?” Not if you dip them in chocolate first! The coating creates a buffer around the Cheetos to help them maintain maximum crispiness for as long as this ice cream lasts (which won’t be long). I used the Simple Vanilla Ice Cream recipe that came with my Cuisinart Ice Cream AND Sorbet Maker (which, in and of itself, is an amazing ice cream and a perfect background for all kinds of crazy mix-ins).
Chocolate-Covered Cheetos Ice Cream
For the full cheesy, creamy, crunchy, chocolate-y recipe, visit Foodbeast.

Sunday, August 5, 2012

Chocolate Covered Croutons

I'm beginning to branch out. Beginning to? Yes, I've been quite tame in the past haven't I? No, I mean that no longer is it just the snack, freezer, or candy aisle that holds the key to chocolate-covered awesome. As long as it's edible, it's fair game. (Sorry kids, no chocolate-covered dishwasher detergent). So that brings me to croutons. And not just any old croutons: cheese and garlic croutons! I would buy these otherwise to top a salad, so why use original when I can add all this extra, awesome flavor?

Chocolate Covered Croutons

It's as easy as melt. Dip. Chill. Enjoy.

They were actually quite good. As always, sweet and salty is a winning combination. They were great to just snack on, AND they were a lovely addition to my salad the next day...