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     KQ Puffed Rice Balls with Chocolate Drizzle

   



Above: The KQ Puffed Rice Balls are drizzled with melted chocolate.

 

Ingredients
6 cups puffed rice cereal
10 ounces mini marshmallows
3 tablespoons butter
microwaveable "melt and mold" chocolate





Utensils and Supplies
measuring cups
9x13x2 glass baking dish
large metal mixing bowl
spatula
heavy bottom sauce pan
canola oil cooking spray
table knife
small glass bowl
spoon


Above: Coat the glass baking dish with cooking spray and set aside.


Above: Measure the puffed rice cereal into a large mixing bowl and set aside.


Above: Melt the butter in a heavy bottom sauce pan over medium-low heat.



Above: Add the marshmallows to the melted butter.



Above: Stir the mixture until all of the marshmallows are melted and mixed well with the butter.


Above: Pour the mixture over the top of the puffed rice cereal.



Above: Mix together so that all of the puffed rice cereal is coated with the butter/marshmallow mixture.



Above: Transfer the coated puffed rice cereal into the greased baking dish.



Above: Use a flexible spatula to press the mixture into the baking dish to form a layer about 1 inch thick.
TIP: Spray the spatula with cooking spray to prevent the puffed rice cereal from sticking and clumping up.


Above: Let puffed rice cereal mixture cool completely.  Cut into one inch squares.


Above: To form balls, roll the squares between your palms and compress into spheres.


Above: Place the puffed rice balls on a rack over a baking sheet.



Above: Melt the microwaveable chocolate according to package directions.  Be sure to allow chocolate to cool slightly,
(temper); to avoid unsightly "blooming".  Drizzle the melted chocolate over the puffed rice balls and let chocolate
harden before serving.


Above: The KQ Puffed Rice Balls with Chocolate Drizzle are an excellent addition to a candy or dessert buffet.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ PUFFED RICE BALLS with CHOCOLATE DRIZZLE

Ingredients
6 cups puffed rice cereal
10 ounces mini marshmallows
3 tablespoons butter
microwaveable "melt and mold" chocolate





Utensils and Supplies
measuring cups
9x13x2 glass baking dish
large metal mixing bowl
spatula
heavy bottom sauce pan
canola oil cooking spray
table knife
small glass bowl
spoon

Coat the glass baking dish with cooking spray and set aside.  Measure the puffed rice cereal into a large mixing
bowl and set aside.  Melt the butter in a heavy bottom sauce pan over medium-low heat.  Add the marshmallows
to the melted butter.  Stir the mixture until all of the marshmallows are melted and mixed well with the butter.
Pour the mixture over the top of the puffed rice cereal.  Mix together so that all of the puffed rice cereal is coated
with the butter/marshmallow mixture.  Transfer the coated puffed rice cereal into the greased baking dish.  Use
a flexible spatula to press the mixture into the baking dish to form a layer about 1 inch thick.  
TIP: Spray the spatula
with cooking spray to prevent the puffed rice cereal from sticking and clumping up.  Let puffed rice cereal mixture
cool completely.  Cut into one inch squares.  To form balls, roll the squares between your palms and compress into
spheres.  Place the puffed rice balls on a rack over a baking sheet.  Melt the microwaveable chocolate according
to package directions.  Be sure to allow chocolate to cool slightly, (temper); to avoid unsightly "blooming".
Drizzle the melted chocolate over the puffed rice balls and let chocolate harden before serving.  


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