Gâteries aux céréales et aux biscuits
Ingrédients
- 1 tube (10 ounces) chocolate chip cookie dough
- 3 cups mini marshmallows
- 2/3 tasse de sirop de maïs Crown® Lily White®
- 1/4 tasse de beurre OU de margarine, ramolli
- 1 package (10 ounces) peanut butter chips
- 2 c. à thé d’extrait de vanille pur
- 2 cups crispy rice cereal
- 1 tasse de noix hachées (facultatif)
- 1 cup chocolate coated candies
PRODUITS
Méthode
- Préchauffer le four à 350 °F.
- Press cookie dough into a greased 13 x 9-inch pan. Bake for 12 to 14 minutes or until golden brown. Immediately sprinkle with marshmallows. Bake for an additional 2 to 3 minutes or until marshmallows are puffed. Cool on wire rack for approximately 15 minutes.
- To prepare topping; combine corn syrup, butter and peanut butter chips in a saucepan. Cook and stir over medium heat until the chips are melted and mixture is smooth. Remove from heat and stir in vanilla, cereal, nuts and candies. Spread over crust. Cool before cutting.
