![]() Store in the fridge until you’re ready to eat and/or serve. Repeat until you run out of crispies or cookies, and then freeze your trays for 15 minutes until hard. We piped more frosting over the top of the eyes. We added our chocolate cookie frosting for the mouth and to attach our edible eyes. They are round so we shaped them into more of a square. ![]() This will most certainly be a messy process, but a delicious one. We decided to use the Star Crunch cookies because we thought that the crisp rice in the cookie would look like hair and wellthey are chewy. Add a crispy/chocolate layer to the top of that, and then lift off the circle mold, being careful to get crispies all the way around the edges of the cookie. Fill your circle mold with a thin layer of the crispy/chocolate mixture. Then, add about three to four cups of crispies – as many as you like, this is more of an art than a science.Ĭut the molasses cookies into circles (we have a whole circle cookie cutter set, and that’s what we used.) Next, you’ll use a slightly larger circle cutter (we used a 3 inch as our larger circle, but again whatever you have is good) and on a parchment lined cookie sheet. Add the rice cereal and stir together until the cereal is evenly coated. Add the marshmallows and stir together until the marshmallows are melted and the mixture is smooth. The recipe to success seems to be this: mix the caramel sauce with the melted chocolate (we used the whole pound plus bar and melted it with a double boiler) and stir until smooth. Directions Star Crunch Cookies Place the chocolate chips, caramels, and butter in a medium saucepan and heat on medium until melted and smooth, stirring constantly. We also set that aside to cool, and then headed off to make our chocolate crispy mix – we used 70% cocoa chocolate from Trader Joe’s (the pound plus bar) as our chocolate, and the Rice Crispies from Trader Joe’s. Next up, we made the My Baking Addiction’s Caramel Sauce. ![]() Then we baked as instructed for about eight minutes, and let it cool. We made the recipe otherwise as stated, and we smeared it onto a baking sheet (a jelly roll pan) as thin as possible, taking up the entire sheet. We ended up using Bon Appetit’s Molasses Cookie recipe, but we left out the cardamom, cinnamon, and ginger, as we didn’t want the spices to interfere with the rest of the snack – the overlying flavor in the original Star Crunch cookie was molasses, so we went with that flavor. First of all, we determined the cookie inside most definitely was a molasses cookie of some kind, so we set out to find a molasses cookie that’d stand up.
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