Frozen S'mores Crunch Cake
You heard that right. Your favorite campfire treat is now available in cake form. Marshmallow fluff, cream cheese and hot fudge sauce coated in graham cracker crumbs and crushed Nature Valley granola bars is all we want to eat this summer.
For the full recipe:
Chocolate Crunch Ice Cream ||4k
Chocolate Crunch Ice Cream ASMR #eating sound
Recipe：
45g chocolate
100ml milk
120ml whipping cream
25g sugar
10g corn starch
40g crushed peanuts
130g chocolate
50ml coconut oil
Tips:
1.When heating chocolate, the temperature should not exceed 50°C, otherwise the chocolate will separate from the fat
2.Do not use virgin coconut oil, the coconut smell will be very strong
3.Choose coconut oil with no additives, otherwise it may cause the chocolate crust not to set
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Caramel Crunch Bars
Caramel Crunch Bars – A deliciously thick and crunchy layer of Rice Krispies loaded chocolate topped with a generous layer of caramel, and a smooth and creamy layer of chocolate. These no-bake bars are ABSOLUTELY irresistible!
For the FULL RECIPE and instructions, click here:
INGREDIENTS:
For the Crunch Layer
18-oz (525g) chocolate, coarsely chopped
2 cups (50g) Rice Krispies
For the Caramel Layer
10-oz (280g) chewy caramels or toffees
1/8 cup (30ml) evaporated milk
For the Chocolate Layer
8-oz (235g) chocolate, coarsely chopped
1/3 cup (75g) unsalted butter
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Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To
Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, Everyone Can Bake. This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.
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Key Lime Pie With Cinnamon Toast Crunch Crust With Ayesha Curry | Eat the Trend
If you're looking for a smooth, creamy Key lime pie with a little twist, then look no further than this recipe by Ayesha Curry. Her secret? A Cinnamon Toast Crunch crust that takes the classic dessert to a whole other level. Created for her Key-lime-loving husband Steph Curry, this pie is sure to be your new favorite.
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INGREDIENTS
For the crust:
1 (16.2 ounce) box Cinnamon Toast Crunch cereal
12 tablespoons (1 ½ sticks) unsalted butter, melted
¼ cup packed dark brown sugar
For the filling:
6 cups sweetened condensed milk
1 cup sour cream
1 cup freshly squeezed Key lime juice
1 tablespoon grated Key lime zest
For the whipped cream:
2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon grated Key lime zest
DIRECTIONS
To make the crust:
Preheat oven to 350°F.
In a food processor, pulse together the cereal, butter, and brown sugar until crumbly. Pack the crust into the bottom of a 9-by-13-inch baking pan, leaving the sides clean. Bake until the crust is lightly toasted, about 10 minutes.
To make the filling:
While the crust bakes, whisk together the condensed milk, sour cream, lime juice, and lime zest in a large bowl. As soon as the crust comes out of the oven, carefully pour in the filling and place it back in the oven until the filling starts to set, about 10 minutes. Carefully remove the pie from the oven and let it cool to room temperature. Refrigerate the pie until chilled all the way through, at least 1 hour, though overnight is best.
To make the whipped cream:
Combine the cream, sugar, vanilla, and lime zest in a bowl and beat with a whisk or an electric mixer until the cream forms soft peaks when the whisk is lifted out of the bowl. (Or use a stand mixer with the whisk attachment — this will make things go faster, so watch it carefully.) Spoon the whipped cream on top of the pie, top with lime zest to garnish, then cut into squares and serve.
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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Giada De Laurentiis’ Chocolate Crunch Caramel Pie For Thanksgiving Dessert | TODAY
TODAY food contributor Giada de Laurentiis joins Al Roker in the TODAY kitchen to demonstrate how to make her irresistible chocolate caramel crunch pie. It’s an easy Thanksgiving recipe that will please any chocolate lover.
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Giada De Laurentiis’ Chocolate Crunch Caramel Pie For Thanksgiving Dessert | TODAY