Chocolate Cereal Treats With Cajeta Recipes

MEXICAN CHOCOLATE AND CAJETA CUERNITOS

Steps:

• Preheat the oven to 375°F. Grease a baking sheet with non-stick cooking spray.
• Roll out the dough on a lightly floured surface. Use a pastry brush or spoon to spread half of the melted butter on the dough.
• Sprinkle the Mexican chocolate and chopped walnut over the buttered dough. Spread half the cajeta over the chocolate. Pull apart each dough triangle and roll the triangles up in the form of a horn, or cuernito, starting with the widest end down to the tip.
• Arrange each stuffed cuernito on a baking sheet. Spread remaining butter over the top.
• Bake for 10-12 minutes, or until the dough is golden-brown. Remove from the oven and top with a dollop of remaining cajeta. Enjoy!

CHOCOLATE CHIP MARSHMALLOW CEREAL BARS

Steps:

• Line a 9-inch square baking pan with aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan; lightly coat with cooking spray.
• Put the marshmallows and butter in a large pot set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla extract. Add the cereal and continue to stir until well coated. Stir in the chocolate chips.
• Scrape the mixture into the prepared pan. Firmly press with your hands (coat them with some cooking spray to keep them from sticking) until evenly packed in the pan. Set aside until cooled. Using the foil overhang, lift the treats out of the pan and cut into bars.

3-INGREDIENT CHOCOLATE CEREAL TREATS RECIPE BY TASTY

Steps:

• Prepare a square glass baking dish with cooking spray.
• Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
• Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
• Stir until fully combined.
• Scoop the mixture into the sprayed baking dish and flatten with a spatula.
• Cool for 30 minutes, then cut into squares.
• Enjoy!

PALETAS DE CAJETA

Steps:

• Combine 1 1/2 cups of the half-and-half with the sugar and salt in a saucepan. If using the vanilla bean, scrape the seeds into the mixture, then add the pod. Cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat and stir in the cajeta and the remaining 1 1/2 cups half-and-half. If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean pod and refrigerate the mixture until completely chilled.
• Divide the mixture among the molds, leaving enough room for the pecans. If using conventional molds, don't snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the pecans from sinking to the bottom.)
• Drop the pecans into the ice pops, dividing them evenly among the molds. If they float, push them down with a small spoon or ice pop stick.
• If using conventional molds, snap on the lid and freeze until solid, about 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
• If using an instant ice pop maker, gently fold the pecans into the cajeta mixture prior to filling the molds and follow the manufacturer's instructions.

CAJETA CARAMEL FUDGE

Steps:

• Line 9-inch square pan with foil. Spray lightly with cooking spray.
• In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
• In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.