Sunday, June 23, 2013

Toblerone Cereal Treats

Are you a fan of Toblerone? 

The scrumptious milk chocolate with honey and almond nougat? I love it and have since I first tried it over 20 years ago. 

This week I decided to add it to another favorite dessert, cereal treats. At first I was a little skeptical of the combination, I thought perhaps that the end result would be too sweet but I was wrong. It is perfect!

The recipe could not be any easier. 

1 cup of sugar
1 cup of peanut butter
1 cup of light Caro syrup
6 cups of Krispie Rice cereal

1 small bag of Toblerone Minis

In a sauce pan combine Caro syrup and sugar, bring to a boil and add the peanut butter. Stir until smooth and add the Krispie Rice cereal and stir until combines. Pour into 8 x 8 inch pan. 

Melt Toblerone chocolate and pour over cereal treats.

Cut and enjoy!

Saturday, June 8, 2013

Rolo Marshmallow Peanut Butter Brownies

I love cereal treats, brownies, caramels, marshmallows and peanut butter. The combination of all of them together may sound strange but it is delicious! It may be one of my favorite brownies ever. Not only are they scrumptious but they are EASY. 

As I still have a basket of Easter candy sitting in my pantry I decided to use what I had and since I was lazy I started with a mix. My favorite brownie mix to use is Ghiradelli but you can use which ever you like

Rolo Marshmallow Chocolate Krispie Brownies

1 Box of Brownie Mix and ingredients on package
1/2 Bag of Rolo's opened and cut into pieces
1/2 7 oz jar of marshmallow fluff or Marshmallow Easter eggs cut in pieces
2 cups of chocolate chips
1 cup of smooth peanut butter
2 cups of Krispie Rice Cereal


Prepare a box of brownies according to the directions on the package. Bake in a 8x8 inch pan lined with foil.  After they are cooked according to the package directions let cool for a few minutes. Pour the marshmallow fluff in a layer over the brownies, and then put a layer of the Rolo's over the top. Return the pan to the oven for a few minutes until the Rolo's melt. Remove from the heat and set aside.
Add the peanut butter and the chocolate chips to a small sauce pan and over low heat melt and combine. Once mixture is melted add the Krispie Rice Cereal and mix well. Pour the mixture over the brownies and spread to cover.

Place pan in refrigerator to cool completely before cutting.

Note: I like the chocolate layer to have more Krispie Rice cereal in it, so I added about another 1/2 cup. I also cooled mine in the freezer for about 20 minutes and then lifted the bars out of the pan by the foil and cut into pieces. Then returned the pan to the refrigerator. I also used chocolate covered marshmallow eggs for the marshmallow layer as I had a bag of them left but marshmallow fluff serves the same purpose. 

These brownies are rich so I recommend cutting them into small squares to serve. I think that you will enjoy the rich chocolate flavor combined with the salty caramel, sweet marshmallows and the krispie peanut crunch.

Linking to:
Between Naps on the Porch
Stone Gable

Friday, June 7, 2013

Chocolate Chocolate Cheesecake

Good morning! I hope you are well. I thought it might be nice to start the weekend with an easy, delicious Chocolate Cheesecake Recipe recipe.

I have had this on my Pinterest Chocolate Board for a long time and this past weekend I decided to try it. I am so happy that I did. 

Chocolate Chocolate Cheesecake
Recipe Adapted from Food Network

15 chocolate wafer cookies
10 sugar cookies
3 Tablespoons of butter melted
1 Tablespoon of sugar
1/2 teaspoon instant coffee or espresso powder
1/8 teaspoon of cinnamon

8 ounces of chocolate chopped (65%  Ghirardelli + semisweet chocolate chips)
8 ounces cream cheese at room temperature
2/3 cup of sugar
1/2 cup sour cream
2 large eggs room temperature

4 ounces of bittersweet chocolate
2 tablespoons of unsalted butter
1 teaspoon corn syrup
2 tablespoons sour cream room temperature


Preheat oven to 350. Line and 8 inch baking pan with foil. 
In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs. Then press into the bottom of the pan. Bake for 15 minutes or until set.
Melt  chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.
In the bowl of a mixer blend cream cheese, sour cream, and sugar until smooth. Scrape the side, and then add eggs one at a time until incorporated. While the mixer is running add the chocolate and mix until smooth.
Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puff around the edges and be a little wiggly in the middle. 
Let cool on a wire rack.

While the cake is cooling combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes. Once melted add the sour cream and mix until smooth. Pour mixture over the cheesecake and spread evenly. 
Let cake COOL COMPLETELY, then refrigerate overnight.

NOTES: I changed the recipe to my liking by adding the cinnamon and using different cookies in the crust. I use these cookies from The Salem Baking Company, I like this combination but you can use Oreo's too. Also, I use a combination of chocolate, typically 65% and some semisweet chips.
If you want the cake to be cute into even pieces without the top breaking, remove the pan from the refrigerator after an hour or two, cut and return to refrigerator.

You can change this recipe to suite your taste, add peppermint extract for a little change, sprinkle chopped candy bars onto the chocolate layer for an added dimension. 

This recipe is fabulous! It may be my favorite cheesecake that I have made to date. As I mentioned earlier, it is easy, very rich, chocolaty and a great dessert to make and share!

I hope you have a fabulous weekend!

If you like chocolate than you can follow my adventures on my Chocolate Board on Pinterest or if you have missed some of my baking from this blog than you can find all of the recipes on my  Once Upon a Chocolate Life Board on Pinterest.

Linking to:

Rattlebridge Farm
The Recipe Critic