CARAMEL & CHOCOLATE DIPPED RICE KRISPY TREATS

 OOOOOOOH JUST LOOK AT THAT MELTY CARAMEL!!!!!!

 

FOR THIS RECIPE YOU CAN MAKE YOUR OWN RICE KRISPY TREATS OR CHEAT LIKE I DID AND USE THE STORE BOUGHT KIND!!!  

ONCE YOU HAVE YOUR KRISPIES YOU ARE GOING TO MELT KRAFT CARAMEL SQUARES OR BITS WITH A SPLASH OF HEAVY CREAM IN THE MICROWAVE.  

DIP EACH KRISPY INTO THE CARAMEL AND LAY ON A PAM SPRAYED SILPAT.  PLACE IN THE FRIDGE TO FIRM UP.  

NEXT, MELT THE CHOCOLATES OF YOUR CHOICE.  I USED CLASSEN DISKS.  DIP THE ENTIRE KRISPY TREAT IN CHOCOLATE AND LAY ON THE SILPAT AGAIN.  

IMMEDIATELY DECORATE WITH CANDIES OR SPRINKLES.  MY FAVORITE WAS USING CHOPPED MOOSE MUNCH CANDY BARS FROM HARRY & DAVID!  THE POPCORN BITS LOOKED SUPER COOL!!  POP IN THE FRIDGE TO SET UP AND VOILA!  TIME TO EAT!

HEART SPRINKLES ARE FROM ABC Cake Decorating Supplies(FACEBOOK)

(ORDER HERE ON THEIR WEBSITE) 

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CARAMEL CORN OATMEAL COOKIES

OOOH!!! LOVE CARAMEL CORN? THEN THIS IS THE COOKIE FOR YOU! MAKE YOUR OWN OR BUY SOME AT THE STORE!!!! BUT HURRY!

• 1/2 cup, salted butter
• 1/4 cup sugar
• 3/4 cup light brown sugar 
• 1 egg
• 2 tsp vanilla
• 1 cup flour
• 1 cup plus 2 Tbsp old-fashioned rolled oats
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 bag of caramel corn (moose munch would also work well here!!)

Melt butter in a medium saucepan over medium heat.   Let boil for several minutes until it starts to brown.  Remove at this point (about 7-9 mins) and set aside in heatproof bowl for 5 mins.

Beat the brown butter and sugars.  Add egg and vanilla. Add dry ingredients.
Stir in oats until it comes together.  Do not chill dough.
Preheat oven to 375F. 

Scoop dough onto parchment lined sheet and bake 8-10 mins.  Remove from oven and immediately press caramel corn pieces into the cookies. Let cool on the sheets.

Cookie base recipe adapted from Sally's Baking Addiction

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