Raspberry Chocolate Hazelnut Cereal Nachos Recipes

RASPBERRY CHOCOLATE HAZELNUT TART

Steps:

• Preheat the oven to 325°.
• In a food processor, finely grind the nuts, then add the sugar and cinnamon.
• Add the butter and process until moist clumps form.
• Press into a tart pan with a removable bottom.
• Bake until golden brown and firm to touch, 5-10 minutes (watch closely).
• Transfer to a rack and allow to cool completely.
• Bring the cream to a simmer in a heavy saucepan.
• Remove from the heat.
• Add the chocolate and stir until melted and smooth.
• Pour the mixture into the crust. Chill until set, about 1 hour.
• Arrange the raspberries on top.
• Stir the jam in a heavy small saucepan over low heat until melted.
• Brush the melted jam over the raspberries.
• Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.

DESSERT NACHOS

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• Mix together 1 cup of the sugar and the cinnamon in a bowl.
• Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes.
• While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside.
• Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined.
• Whisk together the remaining 1 cup cream, 1 tablespoon sugar and vanilla in a bowl until light and fluffy.
• When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately.

RASPBERRY-CHOCOLATE HAZELNUT CEREAL NACHOS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. Spread cereal in single layer in pan. Top with marshmallows and almonds. Bake 3 minutes.
• Place hazelnut spread in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze and drizzle half of the hazelnut spread over cereal mixture. Top with raspberries. Drizzle with remaining hazelnut spread. Serve immediately.