In the heat of the summer, the last thing you want to do is spend a lot of time in a hot kitchen. Here's a couple of recipes that will deliver maximum impact with a little work. Do this in the evening when it's cooler, especially the ice cream, as it takes overnight to get ready for churning.
I found this recipe from www.bakersroyale.com and changed it slightly to fit what I had in the cupboard.
GRAHAM CRACKER CRUST
1 1/2 cups of graham cracker crumbs
1/2 cup sugar
8 tablespoons of butter
MELTED CHOCOLATE
2 tablespoon butter
6 oz bitter unsweetened chocolate, finely chopped
2 tablespoon butter
6 oz bitter unsweetened chocolate, finely chopped
RICE KRISPIE LAYER
2 tablespoon butter
1 bag (10 1/2 oz mini marshmallow)
6 cups Rice Krispie cereal
5 oz. unsweetened chocolate, finely chopped
1/4 cup cocoa powder
2 tablespoon butter
1 bag (10 1/2 oz mini marshmallow)
6 cups Rice Krispie cereal
5 oz. unsweetened chocolate, finely chopped
1/4 cup cocoa powder
TOASTED MARSHMALLOW TOPPING
5 large egg whites
1 1/2 cup sugar
Directions:
PREPARATION
Line pan with foil and lightly cover with bake spray.
5 large egg whites
1 1/2 cup sugar
Directions:
PREPARATION
Line pan with foil and lightly cover with bake spray.
TO MAKE GRAHAM CRACKER LAYER
Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from oven and set aside.
TO MAKE THE CHOCOLATE LAYER
Place butter and chocolate in a pan over low heat to melt. Stir melted ingredients until combined. Cool slightly. Spread over cooled graham crust thinly.
TO MAKE RICE KRISPIE TREAT
Place butter and marshmallows in a pan over low heat to melt. Stir melted ingredients until combined. Cool slightly. Add in Rice Krispie and stir to combine. Spread melted chocolate over crust. Then quickly press finished mixture into pan. Set pan aside to cool and set.
Place butter and marshmallows in a pan over low heat to melt. Stir melted ingredients until combined. Cool slightly. Add in Rice Krispie and stir to combine. Spread melted chocolate over crust. Then quickly press finished mixture into pan. Set pan aside to cool and set.
TO MAKE TOASTED MARSHMALLOW TOPPING:
Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes. Place assembled pan with topping under broiler for 1-2 minutes or until top starts to turn golden. Keep door open to check for doneness - the topping goes from golden to burnt very quickly. Alternately, use a kitchen torch to toast.
A few notes:
You can bypass the homemade marshmallow frosting topping and just place 2 cups of mini marshmallows on top and then place the pan under the broiler for 1-2 minutes or until top starts to turn golden. Make sure to keep the door open to check for doneness - the topping goes from golden to burnt very quickly.
Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes. Place assembled pan with topping under broiler for 1-2 minutes or until top starts to turn golden. Keep door open to check for doneness - the topping goes from golden to burnt very quickly. Alternately, use a kitchen torch to toast.
A few notes:
You can bypass the homemade marshmallow frosting topping and just place 2 cups of mini marshmallows on top and then place the pan under the broiler for 1-2 minutes or until top starts to turn golden. Make sure to keep the door open to check for doneness - the topping goes from golden to burnt very quickly.
A chocolate layer on top of the graham cracker crust is needed for the rice krispie to stick to it, so don't skip that step.
This is a great treat on a hot summer's day. Goes great by the campfire as well.
FROZEN HOT CHOCOLATE
Ingredients:
1/2 cup hot chocolate mix
2 cups whole milk
3 oz. unsweetened chocolate, finely chopped
1 cup heavy whipping cream
1/2 cup sugar
4 egg yolks
1/4 cup sugar
2 tbsp creme de cacao
Directions:Combine whole milk, heavy whipping cream, hot chocolate mix, chopped chocolate and 1/2 cup sugar in a large saucepan over medium heat, stirring until sugar has dissolved (5 minutes).
In a mixing bowl, whip egg yolks and 1/4 cup sugar with the whisk attachment until thick and pale yellow (4 minutes).
Pour half of the heavy cream mixture and slowly pour it into the egg yolks, whisking continuously. Add the mixture back into the saucepan. Heat over medium low for 10 minutes, until mixture thickens.
Remove from heat and pour through a fine mesh sieve into a large bowl. Stir in creme de cacao or vanilla extract. Cover the mixture with plastic wrap and chill overnight in the fridge. Freeze according to the ice cream maker manufacturer's instructions and place in an airtight container to further freeze until ready to serve.
Note: If you don't want to add the alcohol, just add 1/2 tsp of vanilla extract to the mix.
2 cups whole milk
3 oz. unsweetened chocolate, finely chopped
1 cup heavy whipping cream
1/2 cup sugar
4 egg yolks
1/4 cup sugar
2 tbsp creme de cacao
Directions:Combine whole milk, heavy whipping cream, hot chocolate mix, chopped chocolate and 1/2 cup sugar in a large saucepan over medium heat, stirring until sugar has dissolved (5 minutes).
In a mixing bowl, whip egg yolks and 1/4 cup sugar with the whisk attachment until thick and pale yellow (4 minutes).
Pour half of the heavy cream mixture and slowly pour it into the egg yolks, whisking continuously. Add the mixture back into the saucepan. Heat over medium low for 10 minutes, until mixture thickens.
Remove from heat and pour through a fine mesh sieve into a large bowl. Stir in creme de cacao or vanilla extract. Cover the mixture with plastic wrap and chill overnight in the fridge. Freeze according to the ice cream maker manufacturer's instructions and place in an airtight container to further freeze until ready to serve.
Note: If you don't want to add the alcohol, just add 1/2 tsp of vanilla extract to the mix.
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