Scotcheros Mini Football
Ingrédients
- 1 tasse de sirop de maïs Crown® Lily White®
- 1 tasse de sucre
- 1 tasse de beurre d'arachide crémeux
- 6 tasses de céréales de riz croustillant
- 1 tasse de pépites de chocolat mi-sucré
- 1 tasse de pépites de caramel écossais
- 1/2 cup white chocolate chips
- 1 teaspoon Mazola® Corn Oil
- Optional: 1 cup flaked coconut tossed with 1 teaspoon water and 3 to 5 drops green food coloring
PRODUITS
Méthode
- Cuire le sirop de maïs et le sucre ensemble dans une grande casserole à feu moyen, en remuant pour dissoudre le sucre. Porter le mélange à ébullition. Retirer du feu. Incorporer le beurre d'arachide; bien mélanger. Ajouter les céréales; remuer jusqu'à ce qu'il soit uniformément enrobé.
- Let cool 3 to 5 minutes. Spray a large baking sheet with cooking spray. Spray hands with cooking spray. Divide into 12 equal portions. Shape cereal mixture into an oval shape about 4-inches long, tapering ends so that it is football-shaped.
- Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over football top and partially down sides. Combine white chocolate chips and oil in a small plastic bag. Microwave on HIGH for 30 to 60 seconds until smooth. Snip off one corner of bag with scissors and carefully squeeze to make seam and laces for the footballs.
- Cool at least 1 hour, or until chocolate is firm.
- If desired, combine coconut, water and food coloring in a large plastic resealable bag. Gently toss until coconut is uniformly green. Sprinkle coconut on plate around football to make the "grass".
