Ooey Gooey Kellogg’s Treats
This Tuesday, I am taking a quick break from announcing the weekly contest winner (don’t worry, you can find out who won the Meatloaf/Meatballs next Tuesday!) to backtrack a bit and tell you about a few of the mouth-watering winners from the Kellogg’s recipe challenges. They sponsored a “Pies and Pastries Challenge” as well as a “Cookie and Dessert Challenge.”
This recipe from Edwina Gadsby took top honors in the Kellogg’s Holiday Cookie and Dessert Challenge. Imagine everything you love about pecan pie in the form of a rice krispie treat!
1/3 cup Unsalted Butter, plus additional for pan and hands
6 cups Miniature Marshmallows
2/3 cup Caramel Sauce or Caramel Ice Cream Topping
2 Tbsp Dark Corn Syrup
1/2 tsp Vanilla Extract
5 cups Kellogg’s Rice Krispies
2 cups Kellogg’s Cocoa Krispies
2 cups Toasted Pecan Pieces
2 cups (12 Ounces) Semi-sweet Chocolate Chips
Preheat oven to 325 degrees. Butter a 9 x 13-inch baking pan.
Melt butter in large, heavy-bottomed saucepan over medium heat. Add marshmallows, stirring constantly until melted and smooth, 4 to 5 minutes. Remove from heat and stir in caramel sauce, corn syrup, and vanilla. Stir in Rice Krispies, Cocoa Krispies and pecans until thoroughly coated and well combined.
Scoop mixture into prepared pan. Butter hands and firmly pat into an even layer. Sprinkle chocolate chips over top. Place in oven until chocolate is slightly melted and able to spread; about 2 minutes. Remove from oven and spread chocolate evenly over top. Let cool for 2 hours or longer. Cut into bars.
This recipe from “CagneyInDenver” came out on top for the Kellogg’s Fall Pies and Pastries Challenge. I love these pies because they are individual sized portions! Using mini graham cracker pie crusts make the recipe a snap. Plus, this is a no-bake dessert, so they are easy to whip up anytime!
1 pkg 6 Keebler Ready Crust Mini Graham Cracker Pie Crusts
1 (8 Oz) Package Cream Cheese, softened
1/2 cup Granulated Sugar
1 1/4 cups Frozen Whipped Topping, thawed and divided
1 Tbsp Vanilla Extract, divided
1/4 cup Packed Brown Sugar
1 Tbsp Flour
1 cup Chopped Pecans
1/2 cup Canned Sweetened Pumpkin Pie Mix, not the plain puree
6 Whole Pecans, for garnish
Place mini pie shells in a pan that will fit all six shells; set aside. Combine cream cheese, granulated sugar, 1/2 cup whipped topping and 1/2 Tablespoon vanilla in a mixer bowl; mix until very smooth, scraping edges as needed. Spoon mixture evenly between individual pie shells. In a medium saucepan whisk together egg, brown sugar, flour and remaining 1/2 Tablespoon vanilla until combined. Fold in pecans. Cook, stirring constantly, over medium heat until mixture is combined and thickened, about 2 minutes. Let cool, then spoon evenly over cream cheese mixture in pie shells. Stir remaining 3/4 cup whipped topping and canned pumpkin pie mix together just until blended. Spoon over pecan layer and top each with one whole pecan. Refrigerate until serving time.
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