Roca Jack’s Krispie Cake

  • on April 5, 2009
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Ingrients & Directions

10 c Rice Krispies
3 c Cornflakes
1 1/2 c Shredded coconut
1/4 c Butter or margarine
250 g Regular marshmallows (about
-40 to 48); (250 to 300)

300 g Semisweet chocolate chips;
-(about 2 cups)
1/2 c Butter or margarine

Lightly butter a 9×13-inch (3-L) pan or coat with cooking spray. In a large
bowl, stir Rice Krispies with cornflakes and coconut. In a large saucepan
over medium heat, melt 1/4 cup butter. Add marshmallows and stir until
melted, about 5 minutes. Or place butter in a large microwave-safe bowl and
microwave for 30 to 60 seconds or until melted. Stir in marshmallows.
Microwave on high for 1 to 1 1/2 minutes or until smooth when stirred. Add
marshmallow mixture to cereal mixture. Stir well.

Then, place chocolate chips and 1/2 cup butter in a saucepan over
medium-low heat. Stir often until chips are melted and mixture is smooth,
about 5 minutes. Or place chocolate chips and butter in a microwave-safe
bowl and microwave on medium, uncovered, for 1 1/2 to 2 minutes, until
almost melted. Remove and stir until smooth.

Spread half of cereal mixture in bottom of buttered pan. Wet your hands and
firmly press into an even layer. Evenly spread on all of the filling. Top
with remaining cereal mixture, again pressing into an even layer. Place
uncovered pan in the refrigerator until set, about 45 minutes. Cut into
squares. Store in a sealed container in layers separated by waxed paper.
Squares can be refrigerated for up to 1 week. Makes 24 squares, about 2
inches square.

Nutrients per square 2.1 g protein, 12.2 g fat, 31.4 g carbohydrates, 2.7
mg iron, 9 mg calcium,
232 calories

Notes at head of recipe: And they’re crunchy too! This fancy layered
variation of beloved Rice Krispie squares–also from Roca Jack’s in Regina,
Saskatchewan –has a soft chocolate centre. Chatelaine staffers scarfed
these down in record time.

Downloaded from Chatelaine magazine site, January 1998 appeared in Feb 1997

1 Servings

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