Caramel & Chocolate Rice Krispies (NEW!)

Thank you Rochelle for reminding us about these wonderful treats and thank you Heather and Meg for the photos.

Ingredients:

10 ¼ cups rice krispies
2 - 10 ounce bags of marshmallows
6 Tbsp butter
Caramel
Dipping Chocolate

Directions:

Make the rice krispies like usual. This recipe simply doubled the typical recipe minus a little of the rice krispies. Therefore, melt the butter and marshmallows over low heat until smooth. Take off heat and add the rice krispies. Pat the mixture into a greased 9 x 13 inch pan. Melt the caramel in the microwave and pour over the top. It doesn't need to be too hot, but warm enough that it will spread smoothly. Smooth around so that there is about 1/8 inch of caramel over the entire pan. Let cool completely. Gradually melt the dipping chocolate in the microwave at 30 second intervals, stirring in between each interval. Cut the krispies into squares. Dip the rice krispies into the chocolate on the opposite side of the caramel then let dry chocolate side up on waxed paper.

Enjoy!

Check your local candy store for caramel that comes in a large block. Ours was a five-pound block that costs about $24. With that amount of caramel around the treat making is limitless.

Don't you want a plate of these gorgeous and scrumptious treats?

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Pumpkin Pie Cake Squares

Ingredients:

Cake:
     1 package yellow cake mix (reserve 1 cup for topping)
     ½ cup butter, melted
     1 egg, beaten

Filling:
     1 can of pumpkin, for a single pie (Libby’s)
     2 beaten eggs
     2/3 cup evaporated milk
     1 ½ cups sugar
     1 tsp. ground cinnamon
     ½ tsp. salt
     ½ tsp. ground ginger
     ¼ tsp. ground cloves

Topping:
     1 cup cake mix (reserved)
     ½ cup brown sugar
     1 tsp. cinnamon
     ¾ cube butter

     Whipped cream

Directions:

Set aside 1 cup of the yellow cake mix.  Mix together the remaining mix with the melted butter, and the beaten egg.  Mix well and then pat into a 9 x 13 inch pan that has not been greased (or in this case two eight inch cake pans).  Mix together the can of pumpkin, 2 beaten eggs, evaporated milk, sugar, cinnamon, salt, ginger and cloves. Pour on top of the cake mix in the pan.  Mix together the cake mix that was set aside with the brown sugar, cinnamon and ¾ cube of butter until it is crumbly. Sprinkle on top of the pumpkin mixture. Bake for 1 hour at 350 degrees. It should look similar to custard.

Put whipped cream on top before serving.

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