Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Dulce de Leche Cereal Treats
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 196
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 7 mg
- Sodium
- 179 mg
Could you make your own dulce de leche? Sure. Do you need to? Definitely not. This rich caramel sauce (basically a reduction of milk and sugar) tastes great out of a jar or can, and it works wonders as a dessert topping. Drizzle it over brownies, sundaes or pies, or use it to take cereal treats to a new level.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 196
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 7 mg
- Sodium
- 179 mg
Ingredients
Directions
- Line a 9-by-13-inch baking dish with foil, leaving a slight overhang. Coat with cooking spray.
- Combine the butter and marshmallows in a large pot or Dutch oven and melt over low heat, stirring occasionally, until smooth, about 3 minutes. Stir in 1/2 cup dulce de leche. Remove from the heat; add both cereals, the pretzels and peanuts, then stir until evenly coated. Transfer to the pan, pressing with oiled hands to make an even layer. Let cool, about 30 minutes.
- Put the chocolate chips in a small microwave-safe bowl. Microwave at 50 percent power in 15-second intervals, stirring, until melted. Drizzle the melted chocolate and remaining 1/4 cup dulce de leche over the treats (microwave the dulce de leche briefly if it’s too thick to drizzle); sprinkle with flaky salt. Refrigerate until firm, at least 1 hour. Remove from the pan, peel off the foil and cut into squares. Store in the refrigerator.
