FUDGE KRISPIES DELICIOUSLY COMBINED CHOCOLATE FUDGE WITH ...
Here's a delicious retro chocolate fudge recipe from 1984
Provided by CLICKAMERICANA.COM
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, combine chocolate morsels, margarine and corn syrup. Stir over low heat until melted and smooth. Remove from heat.
- Stir vanilla and sugar into chocolate mixture. Add Rice Krispies cereal, mixing lightly until well coated.
- Spread evenly in 13 x 9 x 2-inch pan that has been greased or coated with cooking spray.
- Chill until firm. Cut into 1 -1/2-inch squares. Store in airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 4 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 22 grams sodium, SugarContent 9 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat
CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY
Here's what you need: unsalted butter, mini marshmallows, crispy rice cereal, semisweet chocolate, heavy cream, cream cheese, sugar, vanilla, whipped cream, chocolate bar
Provided by Alix Traeger
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, melt the butter.
- Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
- While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
- Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
- Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
- In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
- Pour in the melted chocolate and stir to incorporate.
- Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
- Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
- Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
- Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
- Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 744 calories, CarbohydrateContent 100 grams, FatContent 36 grams, FiberContent 1 gram, ProteinContent 9 grams, SugarContent 45 grams
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