I love to make dessert treat of any kind for my family and friends as I love to see them enjoy what I have made so I wanted to find a few recipes that are easy to make and to follow as they are video tutorial recipes so how about making these Ruffles Krispie Treats, so delicious I think
Video recipe tutorials are so fun to watch and I like them as you get to see what the end produce looks like and it makes we want to go and bake so that is a good thing for my family who love my creations
So I really hope you give this recipe a go too
This great recipe has been brought to you by yoyomax12 – the diet free zone on YouTube , thanks for sharing it with us
Here below is the recipe and the video tutorial from YouTube
Base:
1/2 cup butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg
1 sleeve (about 40) saltine crackers crushed
3/4 cup finely chopped roasted peanuts (I used unsalted)
Filling and Glaze:
1/4 cup jam or jelly (I used raspberry jam)
7 tablespoons plus 1 tsp butter (divided into 5 tbsp + 1 tsp butter AND 2 tbsp).
1/3 cup creamy peanut butter
1/2 cup powdered sugar
4 oz semisweet chocolate (chopped bar chocolate or chips)
Line an 8×8″ baking dish with foil.
Melt the butter in a double boiler over barely simmering water. Add in the sugar and cocoa, stir until combined.
Whisk in the egg and cook while whisking until the consistency of hot fudge, about 5-6 minutes. Remove from the heat and stir in the peanuts and crushed saltines.
Spoon the mixture into the bottom of the pan and set aside.
Spread the jelly over the crust, place in freezer for a few minutes.
Beat the 5 tbsp +1 tsp butter measure with the peanut butter and the confectioner’s sugar until fluffy.
Spread over jelly layer return to the freezer while you make the glaze.
Melt remaining 2 tbsp butter with the chocolate, either in the double boiler or in the microwave..
Stir until smooth, allow to cool (but still runny) and spread over the chilled peanut butter filling layer.
Freeze or chill until chocolate is set.
Bring to room temperature and slice into bars.
Best store in the fridge as the filling has a tendency to squish out when biting squares at room temperature.
Found in a Food Network magazine.
