Halloween Chocolate Chip Cookie Dough Rice Krispie Treats Baked Ambrosia

Measure out your marshmallows and cereal. In a large bowl, measure out 6 cups of Rice Krispies cereal and set it aside. In a separate small bowl, measure out 2 cups of mini marshmallows and set those aside as well. Prep the pan. Line the middle of a 13″ x 9″ baking pan with parchment paper.

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Line an 8x8 or 9x9 baking pan with parchment paper. In a large pot, melt the butter over medium heat. Stir in the cocoa powder until combined (use a whisk if your cocoa powder is clumpy). Add 6 cups of marshmallows (leaving one cup to the side!) and stir with the melted butter until the marshmallows have melted.

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Step 1: Grease an 8x8 or 9x9 square pan and set aside. In a large pan, melt the butter and peanut butter together over medium heat, stirring until combined. Step 2: Add in 5 cups of mini marshmallows, set the remaining cup aside for later. Stir the mixture until the marshmallows have melted completely.

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Stir in the rice crispy cereal then set aside to cool for 5-8 minutes. Reserve about 3 tablespoons of the mini chocolate chips for on top then toss the rest into the cereal. Stir until combined then spread the mixture into a well-buttered 8-inch pan. Sprinkle the reserved mini chocolate chips over top and press into the cereal treats.

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Set aside. In a large microwave safe bowl, microwave the butter until completely melted. (about 45 seconds) Add the bag of marshmallows to the bowl with melted butter. Stir to coat the marshmallows in the melted butter. Microwave for 30 seconds, stir. Add in the chocolate chips, stir. Microwave for an additional 30 seconds and stir.

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In a bowl, whisk together the flour, salt, and baking soda. Set aside. In the bowl of a standing mixer or in a large bowl with an electric hand mixer, cream the butter with the sugars until fluffy. Add the egg, until well blended and add in the vanilla extract. Gradually blend in the flour mixture.

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Instructions. Krispie Layer: Line a 9×13 pan with parchment paper or foil and coat lightly with nonstick spray. Set aside. In a large saucepan over low heat, melt butter. Once melted add in marshmallows, stirring continuously until they are melted. Immediately remove from heat and stir in cereal.

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Prepare a 9 x 13 inch baking pan with parchment paper. Transfer the rice cereal mix, pressing it down uniformly. Let set for 30 minutes. For the cookie dough: in a large bowl, blend room temperature butter with sugars till pale. Add milk, vanilla extract, salt, and flour.

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Heat in 30-second increments until melted and smooth. Stir in the cereal to coat evenly and spread into the pan. Use an offset spatula to make an even layer. To make the cookie dough, beat butter, salt, and both sugars in the mixer. Add milk & vanilla, then add the flour on low speed. Fold in the chocolate chips.

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Cut the bars in half the long way and and then into 8 large bars. Add the chocolate almond bark into a microwave-safe bowl and microwave for 30 second intervals and stir after each time until the almond bark is smooth. Lay wax paper out on the counter to lay the bars to dry after they're dipped in the chocolate and sprinkles. Dip the end of the.

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Instructions. For the Cookie Dough Truffles: Using a stand mixer (or a bowl and beaters), cream together the butter and sugar until light and fluffy, about 3 minutes.

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Preheat oven to 350°F. Line sheet pans with parchment paper or a silicone baking mat. With an electric mixer, beat butter with brown sugar and granulated sugar for several minutes until pale and creamy, scraping down the bowl at least once.

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Lightly grease a 9x13 baking dish. Set aside. In a medium mixing bowl, cream together butter, brown sugar, water and vanilla. Stir in flour and salt until fully combined. Gently stir in chocolate chips. Set aside. Put regular rice krispies and cocoa krispies into separate bowls. Set aside.

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Preheat oven to 350°F and line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and salt. Set aside. In the bowl of a standing mixer with the paddle attachmen t or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).

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Step 1: Line an 8x8 or 9x9 baking pan with parchment paper. Step 2: In a large pot, melt the butter over medium heat. Step 3: Add 6 cups of marshmallows (leaving one cup to the side!) and stir with the melted butter until the marshmallows have melted. Stir in the vanilla extract. Step 4: Add in the rice krispie cereal and remaining cup of marshmallows.. Stir quickly until comb

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Add the vanilla and stir to combine. Turn off the heat and pour in the cereal. Gently fold in the marshmallow mixture until all of the cereal is fully coated. Allow the mixture to cool until cool to the touch. Add 1 cup mini chocolate chips and stir again gently to incorporate.