Chocolate Coconut Krispies |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
Makes 12 muffin-size or 24 minimuffin-size servings. INGREDIENTS: 4 tbls. butter ; 4 ozs. unsweetened chocolate ; 1 (10-oz.) bag marshmallows ; 6 cups Rice Krispies cereal ; 2-1/2 cups shredded coconut ; 1 can sweetened condensed milk ; 1-1/2 tsps. water ; 1/2 tsp. vanilla extract ; 1/4 cup toasted slivered almonds ; DIRECTIONS: 1. Melt butter, 2 ounces unsweetened chocolate and marshmallows. Combine and add Rice Krispies and cool. 2. Spray palms of hands with cooking spray and while mixture is still warm press the mixture up to 1/2 full of the minimuffin cups or regular cupcake tins. 3. In a medium glass bowl, stir coconut with 2/3 cup sweetened condensed milk. Microwave 1 minute on high. Stir and cook 1 to 2 minutes longer. Remove and let stand for 5 to 10 minutes to cool slightly. While warm, pour over the crispy mixture to the top. 4. In a small bowl, combine the remaining 2 ounces of chocolate and 1/3 cup sweetened condensed milk and microwave for 30 seconds. Stir and microwave for 30 more seconds. Add water and vanilla and drizzle over each crispy cup and top with several slivered almonds.
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