Chocolate Cereal Treats With Cajeta Recipes

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.