lumicero/recipes-ing2inst huggingface dataset:
Title: The Mad Hatter's Uncake
Ingredients:
- 1 unsalted butter
- 3 turbinado sugar
- 3 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/4 vanilla
- 2 creamy peanut butter
- 1 1/2 unsalted butter
- 1/2 sugar
- 2 light brown sugar
- 1 eggs
- 6 blackberries
- 3 sugar
- 1/2 water
- 1 cornstarch
- 2 fresh lemon juice
- 1 creamy peanut butter
- 1/3 unsalted butter
- 1/2 powdered sugar
- 3 vanilla
- 1/4
- 2
Instructions:
1. Cake:
2. Lower oven racks to just below the middle. Preheat oven to 350 degrees.
3. Coat the inside of 9x5 inch bread loaf pans with 1 tbsp butter.
4. Generously shake the turbinado sugar onto the butter.
5. Whisk together flour, baking powder, baking soda, and salt and set aside.
6. Combine milk and vanilla in another bowl and set aside.
7. Cream peanut butter and softened stick of butter in mixer until really well mixed.
8. Add white sugar and brown sugar to mixture and beat well until very light and fluffy. "Beat the hell out of it.".
9. Add one egg and beat well until very light. Repeat for each egg.
10. Add 1/3 flour mixture at low speed. Beat well.
11. Add 1/3 milk mixture and beat well. Beat well.
12. Repeat for remaining flour and milk.
13. Divide batter evenly between the 2 pans.
14. Space pans evenly between each other and the sides of the oven.
15. Bake for 50 minutes.
16. Sprinkle tops of cakes with raw sugar.
17. If edges are browning, cover cakes with aluminum foil without touching the top of the cake "tent them". Do this outside of the oven to preserve the heat of the oven.
18. Replace cakes in oven for 10 to 15 minutes more, only until a toothpick comes out clean.
19. Cool on rack for 20 minutes.
20. Remove cakes from pans.
21. Overturn on racks until cooled completely.
22. Blackberry Jam spread:
23. Combine berries, sugar, and water in saucepan over med-low heat.
24. Simmer about 20 minutes, until berries get really juicy.
25. Remove 2 tbsp of juice only from mixture and set aside to cool. Can use cracked ice to cool the bowl.
26. Whisk cornstarch into cooled juice. Juice must be cooled entirely! Allow the berries on the stove to continue to simmer on low heat.
27. Whisk back into the berry mixture and return heat to med-low.
28. When thickened bubbles are visible, remove from heat.
29. Stir in lemon juice.
30. Cover and put in refrigerator for at least 30 minutes.
31. Peanut butter frosting:
32. Beat peanut butter and butter on high speed until well incorporated, light and fluffy.
33. Add in all powdered sugar with mixer on very low speed.
34. Add milk slowly until the mixture reaches the right consistency.
35. Add vanilla and mix until creamy.
36. Assembly:
37. Cut off end of cake bread with a serrated knife.
38. Cut slices of cake to desired thickness.
39. Apply at most 3 tbsp peanut butter frosting first but do not spread much. Keep light and fluffy.
40. Add at most 1 tbsp jam on top of peanut butter.
41. Place second slice of cake on top and press lightly.
Title: Rum Balls
Ingredients:
- 1 powdered sugar
- 1 walnuts
- 1 1/2 light corn syrup
- 2 cocoa powder
- 2 rum
- 4
Instructions:
1. Combine cookie crumbs, sugar, 1 cup chopped walnuts, corn syrup, rum and cocoa.
2. Mix well.
3. Form into 1 inch balls.
4. Roll balls in reserved walnuts.
5. Set aside to air dry for about an hour.
6. Store in an airtight container.
Title: Cakeballs
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1
Instructions:
1. Prepare cake mix according to directions on the box;Let cool.
2. Break up cake into tiny pieces( I use the food processor for this).
3. In a large bowl,mix in one container of frosting with the cake crumbs.
4. Using ice-cream scoop,form balls of cake.
5. Freeze on sheet pan until hard.
6. Melt one bag of coating chocolate over a double boiler;Dip cake balls in chocolate and let excess drip off on metal racks.
Title: Secret Kisses
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 2 1/4 flour
- 1/4 salt
- 1/2 powdered sugar
- 1
- 1/2
Instructions:
1. Heat oven to 400 degrees.
2. Mix butter, 1/2 cup powdered sugar and vanilla. Mix in flour, salt, and nuts until dough holds together.
3. Shape dough into balls around the chocolate kisses (should be about 1 inch).
4. Place about 1 inch apart on ungreased cookie sheet.
5. Bake until set but not brown, about 10-12 minutes.
6. Roll in powdered sugar while still warm.
7. Allow to cool completely and roll in powdered sugar again.
Title: King Cake
Ingredients:
- 1/2 butter
- 3/4 milk
- 2 eggs
- 1 flour
- 3 1/2 granulated sugar
- 1/4 salt
- 1/4 instant yeast
- 1 1/4 ground nutmeg
- 2 1/2 lemon rind
- 1/4 cream cheese
- 1 granulated sugar
- 8 flour
- 1/2 egg
- 3 vanilla extract
- 1 confectioners' sugar
- 2 salt
- 2 vanilla extract
- 1 milk
- 1
- 2
Instructions:
1. Lightly grease a baking sheet, or line it with parchment.
2. To prepare the dough: Using a stand mixer with a dough hook or bread machine, mix and knead all of the dough ingredients together to form a smooth, very silky dough.
3. Allow the dough to rise, covered, for 1 hour.
4. Transfer the soft dough to a lightly greased work surface. Pat and stretch it into a 24" x 6" rectangle. Let the dough rest while you prepare the filling.
5. To prepare the filling: Beat together the cream cheese, sugar, and flour until smooth, scraping the bowl once. Add the egg and vanilla, again beating until smooth.
6. Dollop the filling down the center of the long strip of dough. Then fold each edge up and over the filling until they meet at the top; roll and pinch the edges together, to seal the filling inside as much as possible.
7. Place the log of dough onto the baking sheet. Position it on the pan quickly and gently. Pinch the ends together.
8. Cover and let rise for about an hour, until it's puffy. Preheat the oven to 350°F while the dough rises.
9. Whisk the reserved egg white with 1 tablespoon water, and brush it over the risen cake.
10. Bake the cake for 20 minutes, then tent it lightly with aluminum foil. Bake it for an additional 30 minutes, until it's a rich golden brown.
11. Remove the cake from the oven. After about 15 minutes, transfer it from the baking sheet to a rack to cool.
12. To make the icing: Beat together all of the icing ingredients, dribbling in extra milk until the icing is thick yet pourable.
13. Pour the icing over the completely cooled cake. While it's still sticky, sprinkle with alternating bands of yellow, purple, and green sugars. Space candied cherries in a ring around the top.
Title: Moms Toffee-Topped Bars
Ingredients:
- 2 brown sugar
- 2 flour
- 1/2 butter
- 1 baking powder
- 1/2 salt
- 1 vanilla
- 1 milk
- 1 egg
- 1 chocolate chips
- 1/2 walnuts
Instructions:
1. preheat oven to 350. spray 13x9 in baking pan.
2. in a large bowl mix sugar and flour. cut butter and put into mixture until course crumbs. remove 1 cup and set aside.
3. to the mixture in a large bowl, add baking powder and salt. Using a fork, beat in vanilla and milk and egg. continue beating until a smooth batter forms. pour into pan.
4. in a small bowl combine chocolatechips and walnuts. using a long flat spatula, spread over evenly the batter in the pan. bake for 35 minutes and then cool bars and cut into 24.
Title: Mine Mine Mine Chocolate Microwave Mug Cake
Ingredients:
- 4 flour
- 4 sugar
- 2 egg
- 1 milk
- 3 applesauce
- 1 vanilla
- 2 salt
- 1/8
- 3
- 1
Instructions:
1. You need 1 large coffee mug (microwave safe).
2. In a small bowl, mix together dry ingredients.
3. Add egg, milk, oil, applesauce, vanilla, and salt. Mix again.
4. Spray mug with cooking spray, and pour in the cake mixture.
5. Microwave for approximately 3 minutes in a 1000 watt microwave.
6. The cake will probably rise above the rim of the cup, but don't worry, it's ok!
7. Allow to cool enough to eat.
8. Makes one or two servings - depending on your chocolate needs!
Title: Tiramisu
Ingredients:
- 200 mascarpone cheese
- 1 1/2 sugar
- 4 brown sugar
- 1 instant coffee powder
- 1/2 cocoa powder
- 2 cinnamon
- 2
- 1
- 1/2
Instructions:
1. In a bowl, beat cream well.
2. Add sugar.
3. Beat again till it becomes stiff.
4. In another bowl, beat the egg yolks with brown sugar and cinnamon powder well.
5. Now add the cheese and the whipped cream.
6. Mix well.
7. In a deep dessert bowl, arrange half of the sponge cake.
8. Now top it with coffee powder and then spread the cream mixture evenly with a spatula.
9. Arrange the second half of sponge cake over the cream mixture.
10. Again spread coffee powder and then the cream mixture.
11. Using a sieve, spread the cocoa powder evenly over the cream mixture.
12. Wrap it and keep it in the refrigerator overnight.
13. Cut into pieces and serve the following day.
Title: Bonnie Butter Cake
Ingredients:
- 1 3/4 sugar
- 2/3 butter
- 1 1/2 vanilla
- 2 eggs
- 3 cake flour
- 2 1/2 baking powder
- 1 salt
- 1 1/4 milk
- 2 sugar
- 1/2 shortening
- 3 milk
- 2/3 salt
- 1/2 vanilla
- 2
Instructions:
1. Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
2. Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
3. Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
4. TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
Title: Nigella Red Velvet Cupcakes
Ingredients:
- 2 all-purpose flour
- 1/4 all-purpose flour
- 2 cocoa powder
- 2 baking powder
- 1/2 baking soda
- 7 unsalted butter
- 7/8 caster sugar
- 1 vanilla extract
- 2 eggs
- 2 buttermilk
- 12 cider
- 1 white vinegar
Instructions:
1. Preheat oven to 340 degrees farenheit. line 2 x12 bun muffin tins with paper cases.
2. Combine first 4 ingredients in a bowl.
3. In another bowl, cream the sugar and butter together until light and fluffy. Beat in all of food colouring and vanilla.
4. Add 2 eggs to wet bowl, beat till combined. Then add dry ingredients slowly to wet mixture.
5. Last beat in the buttermilk and vinegar until everything is well combined.
6. Divide butter between 24 cases.
7. Bake about 20 minutes.
8. leave to cool on cooling rack.
Title: Home Made Caramel
Ingredients:
- 1 sweetened condensed milk
- 1 heavy whipping cream
- 1 pineapple
Instructions:
1. put the UN-OPENED can of Eagle brand sweetened condensed milk into a pot of boiling water, making sure that the can is always submerged in water at all times; cook it for 3 hours.
2. Once done, let it cool down and eat it the next day.
3. This caramel will last up to 3 weeks in the fridge.
4. When ready to eat place in a bowl and open both ends of the can and push down one side of the can into a bowl.
5. Serve with whipping cream and pineapple.
Title: Yorkshire Parkin
Ingredients:
- 9 flour
- 7 white sugar
- 3 1/2 porridge oats
- 2 powdered ginger
- 3 golden syrup
- 2 black treacle
- 7 bicarbonate of soda
- 3 milk
- 1
Instructions:
1. Mix the flour, sugar, oats & ginger together in a bowl and make a well in the centre.
2. Melt the fats in a pan. Before they get too hot, add the syrup and treacle; let it melt a little. Do not overeat, certainly do not boil.
3. Pour this mixture into dry ingredients in bowl. Drop bicarbonate of soda into centre, sprinkle the vinegar on the soda and watch it fizz.
4. Put the milk into the syrup pan, warm it a little to clean the syrup from pan and then add to bowl.
5. Now stir it all up well. When mixed it should pour like a batter mixture. Pour it into a large greased and floured roasting tin.
6. Bake at gas 4 / 350°F, slightly above the middle of the oven for 1 hour. Look at it in 15-20 minutes to see if middle has lifted. If so, shake it to let it sink again, turn tin around and allow to continue cooking.
7. Allow to cool in tin. Cut into quarters. Store 3 days for preference before eating. This keeps well.
8. * If you have no treacle use 10 oz of golden syrup.
Title: Greek Galaktoboureko
Ingredients:
- 2 sugar
- 1 water
- 1 orange flower water
- 1 milk
- 3 sugar
- 2 unsalted butter
- 1 eggs
- 1 vanilla
- 1/2 salt
- 12 unsalted butter
- 2 phyllo dough
- 1
- 1/2
- 1
Instructions:
1. Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.
2. To make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
3. Cook for 10 minutes, skimming off any foam; remove from heat and cool.
4. To prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in Cream of Wheat, then add butter and salt.
5. Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
6. Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
7. Preheat oven to 350 degrees F.
8. To prepare pastry, grease an 11x17-inch baking pan with butter.
9. Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
10. Lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this).
11. Repeat with more sheet of phyllo to make an 8-sheet layer.
12. Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
13. Repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
14. When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
15. Place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan.
16. Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
17. Allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
18. Serves up to 48, depending on size (diamond shape is the recommended cut).
Title: Apple Blossom Cake
Ingredients:
- 1 1/2 eggs
- 2 sugar
- 2 vanilla
- 1 cinnamon
- 1 clove
- 1/2 nutmeg
- 1/2 salt
- 1/2 baking soda
- 1 1/2 flour
- 3 golden raisins
- 1 1/2 apples
- 3
- 1
Instructions:
1. Beat together oil, eggs, and sugar thoroughly. Add vanilla.
2. Sift dry ingredients together three times. Add to oil and sugar mixture.
3. Add apples, raisins, and nuts.
4. Bake in greased and floured tube pan for 1-1/2 hours or until cake tests done at 325.
Title: Berry Cobbler Cakes
Ingredients:
- 1 self-rising flour
- 1 sugar
- 1 milk
- 1/2 butter
- 1 vanilla extract
- 1/2 berries
- 1 sugar
- 1 -2
Instructions:
1. Preheat oven to 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).
2. Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.
3. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.
4. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
5. Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.
6. You have to decide how many this serves : ).
Title: No Bake Moon Rocks
Ingredients:
- 1 powdered sugar
- 1/2 margarine
- 1 pecans
- 1
Instructions:
1. Combine all ingredients EXCEPT half of the coconut. Mix thoroughly.
2. Shape into one inch balls.
3. Roll balls in remaining coconut.
4. Store on waxed paper lined cookie sheet in refrigerator.
5. Chill several hours or overnight.
Title: Sour Cream - Lemon Pound Cake
Ingredients:
- 3 all-purpose flour
- 3 1/4 baking soda
- 1/2 salt
- 1/4 butter
- 3/4 margarine
- 2 1/2 granulated sugar
- 2 eggs
- 3 fresh lemon rind
- 1 1/2 fresh lemon juice
- 1/4 low-fat sour cream
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
3. Combine flour, baking soda and salt in a bowl; stir well.
4. Beat the butter in a large bowl at medium speed until light and fluffy.
5. Gradually add the sugar and lemon extract, beating until well blended.
6. Add eggs, 1 at a time, beating well after each addition.
7. Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
8. Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
9. Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
10. Cool in pan for 10 minutes on a wire rack; remove from pan.
11. Combine 2 tbsp lemon juice and powdered sugar.
12. Drizzle glaze over top of cake.
13. SOUR CREAM POUND CAKE VARIATION.
14. Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
15. Substitute milk for the juice in the glaze.
Title: Mango Napoleons
Ingredients:
- 1 puff pastry
- 3 sugar
- 3/4 mangoes
- 1 pure vanilla extract
Instructions:
1. Preheat the oven to 400°. On a work surface, unfold the puff pastry and cut into 6 rectangles. Place on a parchment-paper-lined baking sheet and sprinkle with sugar.
2. Bake until golden-brown, about 15 minutes, then lower the heat to 325° and bake for 5 minutes more. Let cool.
3. Meanwhile, toss together the mangoes and 2 tablespoons sugar; let stand for 5 minutes.
4. Mix the yogurt with the remaining 2 tablespoons sugar and the vanilla. Using a serrated knife, halve the baked pastries horizontally.
5. Spread the yogurt-vanilla mixture on the bottom halves, spoon the mango on top and cover with the remaining pastry halves.
Title: Pie Crust
Ingredients:
- 1/2 shortening
- 1 1/3 flour
- 3/4 salt
- 2 -3 cold water
Instructions:
1. Cut shortening into flour and salt until it has pea sized lumps. Sprinkle in cold water 1 tb at a time, tossing with a fork until flour is moistened and pastry almost clears side of bowl.
2. Gather pastry into a ball, shape into flattened round on lightly floured board. Roll out evenly with floured rolling pin to two inches larger than inverted pie pan. Trim if necessary.
3. Fold pastry into quarters, align point with center of pie pan and unfold. Press into corners and crimp the edges.
4. For one crust pie, fill and bake as directed. For blind baked pie shell, prick bottom with fork and bake at 475 degrees F for 8-10 minutes, until lightly brown and cool before filling. For two crust pie, make a double batch, fill pie and lay other crust over top, crimping edges of two crusts together (be sure to cut slits in top for steam).
5. Tip: to keep crimped edges from excessive browning, cover with strips of foil until the last 15 minutes of baking.
Title: Eggnog Cake
Ingredients:
- 1 eggs
- 4 sherry wine
- 3/4 nutmeg
- 1 instant vanilla pudding
- 1 canola oil
- 3/4
Instructions:
1. Mix all ingredients in a bowl and beat at medium speed for 5 mniutes.
2. Pour into greased and floured bundt or tube pan.
3. Bake at 350 for 30-40 minutes.
4. When cool sprinkle with pwdered sugar if desired or you can glaze if you perfer.
Title: Tiramisu (Weight Watchers)
Ingredients:
- 10 light cream cheese
- 12 sugar
- 1/2 vanilla extract
- 1
- 2
- 1
- 4
Instructions:
1. Using a serrated knife, cut angel food cake into 12 equal slices; set aside.
2. In a mixing bowl or food processor, combine both cream cheeses, sugar and vanilla. Mix until blended and smooth. Combine cocoa and grated chocolate in a separate bowl; set aside. Pour espresso into a shallow dish.
3. Dip 4 cake slices into espresso mixture and turn to coat. Place slices crosswise in bottom of an 8-inch loaf pan and press cake down to coat bottom (break up cake if necessary to coat surface).
4. Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.
5. Refrigerate 2 hours. Cut into 8 pieces and serve.
Title: Mousse Tart
Ingredients:
- 8 chocolate graham crackers
- 3 butter
- 18
- 1/4
Instructions:
1. DO CRUST. Combine crushed Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold. Freeze for 10 minutes.
2. MELT chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold.
3. DO MOUSSE. Whip all-purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream.
4. SPOON 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve.
Title: Italian Party Cake
Ingredients:
- 1 ricotta cheese
- 1 sugar
- 1/2 granny smith apple
- 2 walnuts
- 1 pecans
- 1/4
- 1
- 1/2
Instructions:
1. Carefully cut partially thawed pound cake into 4 horizontal slices.
2. Set each aside.
3. Combine cheese, sugar, chocolate, apple, and almond extract; mix well.
4. Spread cheese mixture on each slice and reassemble into loaf.
5. Chill at least 10 hours or overnight.
6. Just before serving, frost with whipped cream; sprinkle with nuts.
7. To serve, slice diagonially.
8. Refrigerate left-overs, if any.
Title: Million Dollar Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 4 all-purpose flour
- 3/4 milk
- 1 vanilla extract
- 1
Instructions:
1. Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.
2. Add the eggs, one at a time, beating after each addition.
3. Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.
4. Mix after each addition.
5. Stir in almond and vanilla extracts.
6. Pour the batter into a greased and floured 10-inch tube pan.
7. Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.
8. Cool in pan for 10 to 15 minutes.
9. Remove to wire rack.
10. Cool completely.
Title: Triple Layer Banana Cream Pie Bars
Ingredients:
- 1 1/2 pecans
- 1/2 butter
- 1/3 margarine
- 3 bananas
- 3 milk
- 2 vanilla instant pudding mix
- 2 1/2 Cool Whip
Instructions:
1. Preheat over to 325 degrees. Mix wafer crumbs, pecans and butter in 13 X 9 baking dish; press firmly onto bottom of dish. Bake 8 minutes. Cool 10 minutes.
2. Top crust with banana slices; pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Spoon 2 cups of the pudding over banana layer.
3. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1 1/2 cups whipped topping.
4. Refrigerate 3 hours.
5. Store leftovers in refrigerator.
6. Cook time is time in refrigerator.
Title: Martha Stewart's Crispy Chocolate-Marshmallow Treats
Ingredients:
- 6 unsalted butter
- 10 mini marshmallows
- 1/4 bittersweet chocolate
- 6
- 2
Instructions:
1. Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
2. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate.
3. Let cool to room temperature; cut into 16 bars.
4. (To store, keep in an airtight container at room temperature, up to 5 days.).